Noodle and method for manufacturing the same

Abstract

The present disclosure aims to provide a noodle and a manufacturing method thereof, which is excellent in the sense of taste with elasticity and toughness, and has good looseness when eaten, without an acid treatment in a dough to which alginic acid ester is added. The manufacturing method of a noodle is characterized by comprising a raw material mixing process, a dough making process, α an alkali agent and alginic acid ester, the raw material mixing process is a process of manufacturing a dough by mixing the raw materials with water, and a drying process, wherein the pH of a suspension of the noodle obtained in the drying process is more than 6.5 and 9 or less, and α after the mixing process, an acid treatment process is not performed or is performed.

Description

Technical Field

[0001] This disclosure relates to noodles and their manufacturing methods, etc. Background Technology

[0002] Noodles are a popular food not only in Japan but also worldwide. Types of noodles include ramen, pasta, udon, yakisoba, dried noodles, and cold noodles, all made from wheat flour. Besides these, there are also grain noodles made primarily from cereals such as buckwheat flour and rice flour, as well as starch noodles like vermicelli and kudzu starch noodles. The variety is rich, and noodles are considered an important part of daily life.

[0003] In recent years, wheat allergies have become a problem, and the idea of ​​gluten-free noodles has gained attention, leading to increased demand for cereal noodles made from grain flour other than wheat flour and starch noodles made from starch.

[0004] Generally, gluten acts as a binder in dough, maintaining its adaptability by preventing the dough and noodles from breaking apart. Additionally, gluten contributes to the texture of the dough, imparting elasticity and resilience, and preventing it from disintegrating during cooking.

[0005] On the other hand, when making gluten-free noodles, it is necessary to add binding agents (pastes) other than gluten to ensure manufacturing adaptability. Furthermore, grain flours other than wheat flour almost entirely lack gluten, thus easily resulting in noodles with a dry, crumbly texture or a mushy, soggy texture. To create noodles with the elasticity and resilience of wheat noodles without using wheat flour, texture improvers (texture enhancers) need to be added to the ingredients.

[0006] Vermicelli, a type of starch noodle, is typically made through the following process: The noodle-making process uses a starch slurry (made by mixing starch with water) as the raw material. This slurry is placed into a cylindrical container (a perforated container, called a sieve) with holes at the bottom, allowing the dough to hang naturally from the bottom of the container and fall in a thin stream into boiling water. α Gelatinization; the process of obtaining noodles by cooling with water; the process of hanging cooled noodles on a pole; the freezing process of freezing noodles hanging on a pole to age them; the thawing process of thawing frozen vermicelli; and the drying process of drying thawed vermicelli, etc.

[0007] In the above process, the freezing and thawing processes greatly improve the texture and looseness of the vermicelli. However, the freezing process requires the vermicelli to be stored in a freezer for a certain period of time, which results in long manufacturing time and high total operating costs.

[0008] Therefore, methods for easily producing fans have been proposed (e.g., patent documents 1 and 2).

[0009] For example, Patent Document 1 describes a method for producing vermicelli from a mixture containing starch, cellulose ether, and water, which achieves a similar texture to conventional vermicelli without requiring freezing or thawing processes.

[0010] However, the inventors of this invention conducted a trial study on vermicelli by using dough containing cellulose ethers according to the method described in Patent Document 1. The vermicelli obtained had poor looseness when eaten (after being soaked in hot water) and could not achieve a texture similar to that of vermicelli as commonly known.

[0011] In addition, Patent Document 2 describes a type of noodle that, after being processed into noodles... α In the noodle-type products manufactured through chemical treatment and acid treatment, the noodles are obtained from noodle-making raw materials containing raw material powder and alginic acid, and the raw material powder contains grain flour and / or starch that are substantially gluten-free as the main ingredient. Furthermore, Patent Document 2 describes that even with noodle-making raw materials containing raw material powder containing grain flour and / or starch other than wheat flour as the main ingredient, it is possible to obtain noodle-type products that exhibit less mushying during cooking and have a good taste and texture.

[0012] In claim 4 of Patent Document 2, the alginic acid is described as being selected from alginic acid, alginate, alginate esters, and mixtures thereof. However, in the examples, only alginic acid is actually used, and the effects of alginate esters are not shown. Furthermore, in the manufacturing method described in Patent Document 2, in order to impart texture, when the noodles... α After processing, an acid treatment process is necessary, but this may impart a sour taste to the noodles and reduce their flavor.

[0013] Therefore, when the inventors produced starch noodles according to the method described in Patent Document 2, the dough was very stiff due to the low water content of 50-60%. This made it impossible to extrude the dough using a conventional extruder, necessitating the use of a high-pressure extrusion device, such as a pasta machine. Furthermore, the noodles obtained using the aforementioned high-pressure extrusion device exhibited excellent elasticity and toughness, resulting in a good texture. However, noodles produced without the addition of alginic acid also had a good texture, indicating that the presence or absence of alginic acid did not significantly affect the noodle's texture.

[0014] However, increasing the water content to make the dough softer results in noodles that do not have a good texture. Therefore, the method described in Patent Document 2 implies that noodles with a water content exceeding 60% cannot achieve a sufficient texture (elasticity and toughness).

[0015] Existing technical documents Patent documents Patent Document 1: Japanese Patent Application Publication No. 2014-103967 Patent Document 2: Japanese Patent Application Publication No. 2000-245375 Summary of the Invention The technical problem that the invention aims to solve The purpose of this disclosure is to provide noodles and a method for manufacturing the same, wherein the noodles, in dough containing alginate, do not require acid treatment, have good looseness when eaten, and exhibit a good texture with elasticity and toughness.

[0016] Technical solutions for solving technical problems The inventors conducted in-depth research to develop noodles that do not require acid treatment in dough containing alginate, exhibit good looseness when eaten, and possess a good texture with elasticity and resilience. They discovered that by comprising: a raw material powder containing starch and / or substantially gluten-free grain flour, alginate, and an alkali agent, and by ensuring that the pH of a 10% suspension of the resulting noodles is greater than 6.5 and less than 9, noodles with good looseness when eaten and a good texture with elasticity and resilience can be obtained. This disclosure is based on this insight.

[0017] That is, this disclosure is as follows.

[0018] Item 1. A method for manufacturing noodles, comprising a raw material mixing process, a noodle-making process, and... α Chemical processing and drying processes, The raw materials used in the raw material mixing process include raw material powder, alkali agent, and alginate, wherein the raw material powder comprises starch and / or substantially gluten-free cereal flour. The pH of the noodle suspension obtained in the drying process is greater than 6.5 and less than 9.

[0019] Item 2. According to the noodle manufacturing method described in item 1, the pH of the dough obtained in the raw material mixing process is 6 to 9.5.

[0020] Item 3. According to the noodle manufacturing method described in item 1 or 2, the raw material mixing step is a step of manufacturing dough by mixing the raw materials with water. The water content of the dough is 60% by mass or more.

[0021] Item 4. The method for manufacturing noodles according to any one of items 1 to 3, wherein the noodles can be manufactured in the manner described in the article α No acid treatment process is performed after the chemical process.

[0022] Item 5. The method for manufacturing noodles according to any one of items 1 to 4, wherein the method for manufacturing noodles does not include an aging process.

[0023] Item 6. A type of noodle, obtained by any one of the noodle manufacturing methods described in items 1 to 5.

[0024] Item 7. A sort of α The manufacturing method for noodles includes a raw material mixing process, a noodle-making process, and... α Chemical process, The raw materials used in the raw material mixing process include raw material powder, alkali agent, and alginate, wherein the raw material powder comprises starch and / or substantially gluten-free cereal flour. The α Obtained from chemical process α The pH of the noodle suspension is above 6.5 and below 9.

[0025] Item 8. A sort of α Noodles, as described in item 7 α The method for manufacturing noodles was obtained.

[0026] Item 1-1. A method for manufacturing noodles, characterized by comprising a raw material mixing process, a noodle-making process, and... α Chemical processing and drying processes, The raw materials used in the raw material mixing process include raw material powder (wherein, the raw material powder comprising starch and / or substantially gluten-free cereal powder does not include wheat flour), alkali agent, and alginate, wherein the raw material powder comprises: starch and / or substantially gluten-free cereal powder. The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The pH of the noodle suspension obtained in the drying process is greater than 6.5 and less than 9, and In the α After the chemical process, either no acid treatment process is performed, or an acid treatment process is performed.

[0027] Item 2-1. According to the method for manufacturing noodles as described in item 1-1, the pH of the dough obtained in the raw material mixing process is 6 to 9.5.

[0028] Item 3-1. According to the noodle manufacturing method described in item 1-1 or 2-1, the raw material mixing step is a step of manufacturing dough by mixing the raw materials with water. The water content of the dough is 60% by mass or more.

[0029] Item 4-1. The method for manufacturing noodles according to any one of items 1-1 to 3-1, wherein, in the α After the chemical process, no acid treatment process is performed.

[0030] Item 5-1. The method for manufacturing noodles according to any one of items 1-1 to 4-1, wherein the method for manufacturing noodles does not include an aging process.

[0031] Item 6-1. A type of noodle obtained by any one of the noodle manufacturing methods described in items 1-1 to 5-1.

[0032] Item 7-1. A sort of α A method for manufacturing noodles, characterized by comprising a raw material mixing process, a noodle-making process, and... α Chemical process, The raw materials used in the raw material mixing process include raw material powder (wherein, the raw material powder comprising starch and / or substantially gluten-free cereal powder does not include wheat flour), alkali agent, and alginate, wherein the raw material powder comprises: starch and / or substantially gluten-free cereal powder. The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The α Obtained from chemical process α The pH of the noodle suspension is greater than 6.5 and less than 9, and in the... α After the chemical process, either no acid treatment process is performed, or an acid treatment process is performed.

[0033] Item 8-1. A sort of α Noodles, as described in item 7-1 α The method for manufacturing noodles was obtained.

[0034] Items 1-2. A method for manufacturing noodles, characterized by comprising a raw material mixing process, a noodle-making process, and... αChemical processing and drying processes, The raw materials used in the raw material mixing process include raw material powder (wherein, the raw material powder comprising starch and / or substantially gluten-free cereal powder does not include wheat flour), alkali agent, and alginate, wherein the raw material powder comprises: starch and / or substantially gluten-free cereal powder. The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The water content of the dough is 70% by mass or more. The pH of the noodle suspension obtained in the drying process is greater than 6.5 and less than 9, and In the α After the chemical process, either no acid treatment process is performed, or an acid treatment process is performed.

[0035] Item 2-2. According to the noodle manufacturing method described in items 1-2, the pH of the dough obtained in the raw material mixing process is 6 to 9.5.

[0036] Item 3-2. According to the noodle manufacturing method described in items 1-2, wherein, in the α After the chemical process, no acid treatment process is performed.

[0037] Item 4-2. According to the noodle manufacturing method described in items 1-2, the noodle manufacturing method does not include an aging process.

[0038] Item 5-2. A type of noodle, obtained by any one of the noodle manufacturing methods described in items 1-2 to 4-2.

[0039] Item 6-2. A sort of α A method for manufacturing noodles, characterized by comprising a raw material mixing process, a noodle-making process, and... α Chemical process, The raw materials used in the raw material mixing process include raw material powder (wherein, the raw material powder comprising starch and / or substantially gluten-free cereal powder does not include wheat flour), alkali agent, and alginate, wherein the raw material powder comprises starch and / or substantially gluten-free cereal powder. The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The water content of the dough is 70% by mass or more. The α Obtained from chemical process α The pH of the noodle suspension was above 6.5 and below 9, and In the αAfter the chemical process, either no acid treatment process is performed, or an acid treatment process is performed.

[0040] Item 7-2. A sort of α Noodles, as described in item 6-2 α The method for manufacturing noodles was obtained.

[0041] Items 1-3. A type of noodle, characterized by comprising a raw material mixing process, a noodle-making process, and a... α The method for manufacturing noodles involves chemical treatment and drying processes. The raw materials used in the raw material mixing process include raw material powder (wherein, the raw material powder comprising starch and / or substantially gluten-free cereal powder does not include wheat flour), alkali agent, and alginate, wherein the raw material powder comprises: starch and / or substantially gluten-free cereal powder. The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The water content of the dough is 70% by mass or more. The pH of the noodle suspension obtained in the drying process is greater than 6.5 and less than 9, and In the α After the chemical process, either no acid treatment process is performed, or an acid treatment process is performed.

[0042] Items 2-3. A sort of α Noodles, characterized by having a raw material mixing process, a noodle-making process, and α Chemical process α The method for manufacturing noodles is used to obtain them. The raw materials used in the raw material mixing process include raw material powder (wherein, the raw material powder comprising starch and / or substantially gluten-free cereal powder does not include wheat flour), alkali agent, and alginate, wherein the raw material powder comprises: starch and / or substantially gluten-free cereal powder. The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The water content of the dough is 70% by mass or more. The α Obtained from chemical process α The pH of the noodle suspension was above 6.5 and below 9, and In the α After the chemical process, either no acid treatment process is performed, or an acid treatment process is performed.

[0043] It should be noted that, in this disclosure, for the noodles specified in the manufacturing process, it is currently impossible or difficult to determine what components they contain or what their structure is. Therefore, it is described through a product by-process claim.

[0044] Invention Effects According to this disclosure, a type of noodle and a method for manufacturing the same can be provided. The type of noodle does not require acid treatment in dough containing alginate, has good looseness when eaten, and presents a good texture with elasticity and toughness.

[0045] In addition, as a side effect, when the noodles are starch noodles, even without performing the necessary steps in conventional starch noodle manufacturing methods, such as the aging process (refrigeration, freezing and thawing processes, etc.), it is possible to produce noodles with good looseness and a good texture that is elastic and resilient when eaten. Attached Figure Description

[0046] Figure 1 These are photographs showing the state of the noodles in Example 14-2 and the noodles in Comparative Example 24-1. Detailed Implementation

[0047] This patent application claims priority and interest under the Baltimore Treaty based on Japanese Patent Application No. 2023-196618 (filed on November 20, 2023), and the entire contents of the aforementioned application are incorporated herein by reference.

[0048] Methods for manufacturing noodles The following is a detailed description of the method for manufacturing noodles disclosed herein.

[0049] The disclosed method for manufacturing noodles includes a raw material mixing process, a noodle-making process, and... α The process includes a chemical treatment process and a drying process. The raw materials in the raw material mixing process contain raw material powder, alkali agent and alginate. The raw material powder includes starch and / or cereal powder that is substantially gluten-free. The pH of a 10% suspension of noodles obtained in the drying process is greater than 6.5 and less than 9.

[0050] It should be noted that when the noodles being manufactured are starch noodles, the noodle manufacturing method disclosed herein does not include the acid treatment process required when using alginic acid as a raw material, nor the aging process (refrigeration process, freezing and thawing process, etc.) required in conventional starch noodle manufacturing methods. This method can produce noodles with good looseness when eaten and a good texture with elasticity and toughness. However, acid treatment process, aging process, etc. may be included as needed.

[0051] In addition, when the noodles being manufactured are grain noodles, an acid treatment process can be performed to improve their shelf life.

[0052] The following is a detailed description of each step in the manufacturing process.

[0053] Raw material mixing process The raw material mixing process is the process of making dough by mixing raw materials containing starch and / or cereal flour that is substantially gluten-free with water (hereinafter, sometimes also referred to as "mixing water") to produce dough (sometimes also called the mixing process).

[0054] raw material The ingredients (also referred to as raw materials) of the noodles disclosed herein include: starch and / or cereal flour that is substantially gluten-free, alginate, and alkali.

[0055] The main ingredients of noodles include starch and / or grain flour that is substantially gluten-free, i.e., raw material powder.

[0056] starch Starch is composed of high molecular weight compounds such as amylose and amylopectin, which bind glucose. Amylose forms glucose molecules in a simple long chain (or helical) structure, while amylopectin forms glucose in a mesh-like chain structure, thus forming a complex branched structure.

[0057] Regarding the number of bound glucose molecules, amylose contains tens to hundreds, while amylopectin contains hundreds to hundreds of thousands. The content of amylose and amylopectin varies depending on the type of starch, which manifests in the strength of viscosity in the gelatinized state, and the properties of each starch are different.

[0058] The starches mentioned above are not specifically limited to any particular type; examples include: mung bean starch, corn starch, rice starch, broad bean starch, red bean starch, sweet potato starch, pea starch, wheat starch, potato starch, cassava starch, kudzu root starch, and other raw starches (unprocessed starches).

[0059] In addition, the starches mentioned above can also be classified according to the types of plants from which they are produced. For example, they can be divided into starch obtained above ground (above-ground starch) and starch obtained underground (underground starch).

[0060] Examples of above-ground starches include cereal starches (rice, wheat, corn, etc.), stem starches, and legume starches (mung beans, broad beans, red beans, peas, etc.).

[0061] As underground starches, examples include root starch (potato) and tuberous starch (sweet potato, cassava, kudzu, etc.).

[0062] The starches mentioned above include not only raw starch (unprocessed starch), but also bleached starch, processed starch, etc.

[0063] The bleached starch mentioned above is obtained by adding hypochlorite to a starch suspension that has been adjusted to alkalinity, thereby improving the color tone.

[0064] The aforementioned processed starch refers to starch that has undergone chemical or physical processing. Examples of such processing include acid treatment, esterification, etherification, cross-linking, and oil processing.

[0065] These starches can be used alone or in appropriate combinations of two or more.

[0066] In this disclosure, starch and / or cereal flour that is substantially gluten-free can be used as raw materials without particular limitation, and it is particularly noteworthy that inexpensive tapioca starch, potato starch, etc. can be used to make noodles.

[0067] The following is an explanation of cassava starch and potato starch.

[0068] Cassava starch is composed of 16-17% amylose (linear molecules) and 83-84% amylopectin (branched molecules).

[0069] In addition, potato starch is composed of 20-23% amylose (a straight-chain molecule) and 77-80% amylopectin (branched molecule).

[0070] Tapioca starch and potato starch contain a large amount of amylopectin, which is characterized by high viscosity or water retention and resistance to aging. Using starches containing a large amount of amylopectin can produce smooth noodles with a good swallowing feel and a soft texture; therefore, tapioca starch and potato starch are commonly used as texture improvers for noodles. However, increasing the amount of these starches can lead to an overly soft texture, sticky noodle surfaces, and noodles that easily clump together, resulting in decreased looseness.

[0071] Thus, tapioca starch, potato starch, and other similar ingredients, which are elastic and tough, are not suitable for making noodles with good looseness.

[0072] This disclosure uses inexpensive and readily available raw materials (such as tapioca starch and potato starch) that are difficult to obtain for producing noodles with elasticity and resilience, to produce noodles that have good looseness and a good texture with elasticity and resilience when eaten.

[0073] Grain flour that is essentially gluten-free In this specification, the above-mentioned gluten-free flour refers to flour other than wheat flour. The above-mentioned gluten-free flour includes, for example, buckwheat flour, corn powder, rice flour, soybean flour, etc., but is not limited to these.

[0074] These gluten-free flours can be used alone or in appropriate combinations of two or more.

[0075] The above raw material flour can contain only starch, can contain only gluten-free flour, or can also contain both starch and gluten-free flour.

[0076] As dried noodles made from starch of mung beans, potatoes, sweet potatoes, cassava, etc., commercially available ones include bean thread noodles, kudzu starch noodles (original Japanese: 葛切り), etc.

[0077] As the above raw material flour, in noodles containing only gluten-free flour, for example, it includes rice noodles such as Pho and Bún‌.

[0078] When the raw material flour contains starch and gluten-free flour, the mass ratio of starch to gluten-free flour is not particularly limited. Starch and gluten-free flour are usually mixed at a mass ratio of 1:0.01 - 100, preferably 1:0.05 - 50, more preferably 1:0.04 - 40. In this specification, noodles containing 50% by mass or more of starch in the raw material flour can be called starch noodles.

[0079] It should be noted that noodles obtained from starch are usually called starch noodles. Starch noodles are different from noodles made from ordinary wheat flour and contain less protein. For example, the amount of protein contained in 100 g of ramen is 7.4 g, while the amount of protein contained in 100 g of dried bean thread noodles is 0.2 g. Starch noodles can be used as low-protein noodles. As the use of low-protein noodles, for example, kidney disease foods can be cited. Kidney disease is a disease in which kidney function declines, and mainly protein and salt need to be restricted. Therefore, the noodles of the present disclosure can be used as foods for reducing the burden on the kidneys. In order to inhibit the deterioration of kidney disease, it can be said that a diet therapy using low-protein noodles, etc. is effective.

[0080] In addition, starch is a gluten-free food. Gluten-free means not using gluten. Specifically, gluten-free means not only not using wheat gluten from wheat flour, but also not containing glutenous proteins from other grains. As its reference value, as the reference stipulated by the US Food and Drug Administration (FDA), it satisfies any one of the following (1) and (2).

[0081] (1) It does not contain any of the following.

[0082] • As a raw material for gluten-containing grains (such as spelt wheat).

[0083] • Raw materials derived from gluten-containing grains that have not undergone gluten removal treatment (such as wheat flour).

[0084] Raw materials derived from gluten-containing grains that have undergone gluten removal treatment (such as wheat starch) to ensure that the gluten content in the food is 20 mg or more per kilogram.

[0085] (2) It does not contain gluten in nature.

[0086] As can be seen from these definitions, gluten-free does not simply mean completely free of gluten.

[0087] Alkali In addition to the main ingredients (powder) mentioned above, noodles also contain alkali.

[0088] Alkali agents can generally be any commonly used and known food-grade alkali agents without particular limitation. Examples of such alkali agents include phosphates and carbonates. Examples of phosphates include trisodium phosphate, tripotassium phosphate, and sodium tripolyphosphate. Examples of carbonates include sodium carbonate, potassium carbonate, sodium bicarbonate, and ammonium carbonate.

[0089] The amount of alkali added depends on the type and amount of raw material powder, the type of alkali, etc., to adjust the pH of the product to a weakly acidic to weakly alkaline pH, which is above 6.5 and below 9.

[0090] For example, when the raw material is raw starch and the alkali is trisodium phosphate, the amount of alkali added relative to the total amount of raw material powder (starch and / or cereal flour that is substantially gluten-free) is usually 0.01 to 10% by mass, preferably 0.02 to 5% by mass, and more preferably 0.03 to 2% by mass.

[0091] The alkali agent is preferably dissolved in the mixing water to prepare an aqueous solution, which is then mixed with the raw material powder, etc.

[0092] Alginate Noodles contain alginate. By including alginate in the ingredients, noodles with good looseness and a pleasant texture can be obtained when eaten.

[0093] In this disclosure, alginate is used instead of alginic acid or alginate salts, thus eliminating the need for acid treatment. Furthermore, when the noodles are starch noodles, even without conventional aging processes (refrigeration, freezing, and thawing processes, etc.), starch noodles with the elasticity, resilience, and other textures characteristic of conventional starch noodles, as well as excellent looseness, can be obtained. Here, looseness refers to the ease with which the noodles crumble when picked up with chopsticks during consumption.

[0094] Alginate is a substance formed by ester bonding of alcohol to alginate.

[0095] Alginic acid or alginate is usually a polysaccharide found in brown algae such as kelp and wakame.

[0096] Alginates and alginate, which is their basic acid, are polymers of uronic acid.

[0097] Glucuronic acids include β -D-mannuronic acid and α There are two types: -L-guluronic acid.

[0098] The sequences of these two sugars in the polymer are not fixed and vary depending on the type of seaweed, the part of the seaweed, and the growth stage of the seaweed collected.

[0099] The sequence contains three types of units: alternating units of mannuronic acid and guluronic acid, units linked by mannuronic acid, and units linked by guluronic acid.

[0100] Therefore, alginate is a substance formed by ester bonding of alcohol to the carboxyl group of uronic acid, which constitutes alginate.

[0101] In this disclosure, the term "alginic acid ester" is not particularly limited, and examples include esters of alginic acid with alcohols having 1 to 6 carbon atoms. Examples of alcohols having 1 to 6 carbon atoms include monohydric alcohols such as methanol, ethanol, propanol, isopropanol, and butanol; dihydric alcohols such as ethylene glycol and propylene glycol; and trihydric alcohols such as glycerol.

[0102] Specific examples of alginates include propylene glycol alginate, ethylene glycol alginate, and glyceryl alginate. Among these, propylene glycol alginate, which is already designated as a food additive, is preferred.

[0103] Propylene glycol alginate is a substance formed by esterifying propylene glycol onto the carboxyl group of uronic acid, which constitutes alginate. It is possible to not esterify all the carboxyl groups, leaving behind unreacted free acid portions, sodium salts, calcium salts, and other salt portions.

[0104] Alginate is a white to pale yellow powder that dissolves well in cold or warm water, forming a viscous colloidal solution. Compared to other alginic acids (alginic acid, alginate, etc.), alginate exhibits less change over time and is a relatively stable raw material. If stored in powder form in a cool, dark place (approximately below 20°C), its quality (viscosity, degree of esterification, etc.) will not change significantly for more than one year.

[0105] The degree of esterification of alginate is typically 40% or more, preferably 70% or more, more preferably 75% or more, and particularly preferably in the range of 75% to 80%. If the degree of esterification of alginate is 40% or more, it meets the standards of the Japanese Food Additives Code.

[0106] Alginate can be used appropriately; commercially available alginate can be used.

[0107] Commercially available alginate products include propylene glycol alginate and its formulations such as "Laminoic Acid 501" (esterification degree: 75% or higher, viscosity of 1% aqueous solution at 20°C: 150–250 mPa·s, manufactured by Kimica Co., Ltd.), "Laminoic Acid 503" (esterification degree: 75% or higher, viscosity of 1% aqueous solution at 20°C: 10–30 mPa·s, manufactured by Kimica Co., Ltd.), "Laminoic Acid 507" (esterification degree: 75% or higher, viscosity of 1% aqueous solution at 20°C: 10–30 mPa·s, manufactured by Kimica Co., Ltd.), "Kimiroid HV" (esterification degree: 75% or higher, viscosity of 1% aqueous solution at 20°C: 150–250 mPa·s, manufactured by Kimica Co., Ltd.), and "Kimiroid..." LV (Esterification degree: 75% or more, viscosity of 1% aqueous solution at 20°C: 60-100 mPa·s, Kimica Co., Ltd.), etc.

[0108] Alginate can be added in powder form when mixed with other raw materials, or it can be added after being pre-adjusted to an aqueous solution. Alternatively, it can be added to mixing water for use as mixing water. When using alginate in mixing water, it is preferable to mix it with the powder immediately after preparing the mixing water. Alternatively, an aqueous solution containing alginate and an aqueous solution containing an alkali can be added separately to the raw material powder. Either method can be appropriately selected. Alginate is preferably added to the powder.

[0109] It should be noted that alginate has the function of binding dough, and therefore also has the function of the paste described below.

[0110] The amount of alginate added should be considered in relation to other raw materials, such as the amount of alkali added and the pH of the dough. α The degree of chemical treatment and the desired surface texture are considered when making the decision.

[0111] The amount of alginate added is typically 0.01 to 3% by mass relative to the total amount of raw material powder (starch and / or substantially gluten-free cereal flour), preferably 0.1 to 2% by mass, and more preferably 0.3 to 1% by mass.

[0112] paste The ingredients for noodles may include a paste as needed. By incorporating a paste, the dough binds more easily when the ingredients are mixed with water. It should be noted that, in this specification, the paste mentioned is a paste other than alginate and does not contain alginate.

[0113] By using a paste, and using starch as the raw material, it is possible to form a dough that does not exhibit swelling (the phenomenon of becoming solid when held firmly and liquid when not held), which can be extruded into noodles using an extruder.

[0114] There are no particular limitations on pastes as long as they are commonly used in food. Examples of pastes include guar gum, carrageenan, xanthan gum, solanum, gum arabic, etc. α starch, etc. Among them, α Starch gelatinization refers to starch obtained by heating starch with water to gelatinize it, then rapidly drying it to form powder.

[0115] They can be used individually or in appropriate combinations of two or more.

[0116] When a paste is added, the amount added varies depending on the type of paste (viscosity), the amount of alginate, etc. For example, it is typically 0.1 to 10% by mass relative to the total amount of raw material powder (starch and / or cereal flour that is substantially gluten-free), preferably 0.5 to 8% by mass, and more preferably 1 to 5% by mass.

[0117] It should be noted that when the paste is α In the case of starch dissolving, it can be added separately. α Alternatively, a carrier paste can be prepared by pre-gelatinizing a portion of the raw starch with water while heating. This carrier paste is then added as a paste to the remaining starch to make dough. In this case, no additional paste is needed.

[0118] Furthermore, additives commonly used in the manufacture of instant noodles can be added to the aforementioned raw materials as needed. Examples of additives include: salt, amino acids (such as glutamic acid and inosinic acid), soy sauce (such as light and dark flavors), acetic acid, chicken extract, and other seasonings; animal and vegetable oils, liquid oils, emulsified oils, powdered oils, and other oils; protein raw materials such as eggs, milk, dairy products, processed dairy products, milk protein, soy protein, egg yolk powder, protein powder, whole egg powder, and skim milk powder; and other additives such as dough improvers, loosening agents, emulsifiers, solubilizers, surfactants, thickeners, excipients, fortifying agents, chelating agents, neutralizing agents, acidulants, dietary fiber, spices, sweeteners, seasonings, vitamins, minerals, dextrin, alcohols, enzymes, preservatives, preservatives, carotenoid pigments, and other pigments and flavorings.

[0119] These additives are used in combination with water. As a method of addition, they can be added in a solid state together with raw material powders, or they can be dissolved or suspended in water to be added as an aqueous solution or suspension.

[0120] In the above-mentioned raw material mixing process, water is added to the raw materials, and then a dough mixer such as a pin mixer is used to mix the various raw materials evenly to produce dough blanks.

[0121] There is no particular temperature limit for the raw material mixing process; for example, it is usually 18–100°C. It should be noted that the temperature can vary greatly depending on the type and quantity of raw materials.

[0122] There is no particular time limit for the raw material mixing process. For example, it is usually 2 to 20 minutes, preferably 5 to 15 minutes, and more preferably 10 to 12 minutes.

[0123] Here, the amount of water used in the raw material mixing process is only the amount required for the formation of the dough.

[0124] The amount of water mentioned above can be expressed, for example, as the water addition rate of the dough. In this specification, the water addition rate refers to the ratio of the water content to the mass of the raw materials (excluding raw materials added by dissolving in water). For example, alkali agents, salt, etc., are added by dissolving in water and are therefore removed from the raw materials when calculating the water addition rate.

[0125] The above-mentioned water addition rate is not particularly limited, for example, it is 50-200% by mass, preferably 60-150% by mass, and more preferably 70-120% by mass (e.g., 70-120% by mass, 75-120% by mass, 80-120% by mass, 85-120% by mass, 90-120% by mass, 95-120% by mass, 100-120% by mass, 105-120% by mass, 110-120% by mass, 115-120% by mass; 70-115% by mass, 75-115% by mass, 80-115% by mass, 85-115% by mass, 90-115% by mass, 95-115% by mass, 100-115% by mass, 105-115% by mass, 110-115% by mass; 70-110% by mass, 75-110% by mass, 80-110% by mass, 85-110% by mass, 90-110% by mass). 95-110% by mass, 100-110% by mass, 105-110% by mass; 70-105% by mass, 75-105% by mass, 80-105% by mass, 85-105% by mass, 90-105% by mass, 95-105% by mass, 100-105% by mass; 70-100% by mass, 75-100% by mass, 80-100% by mass, 85-100% by mass, 90-100% by mass, 95-100% by mass; 70-95% by mass, 75-95% by mass, 80-95% by mass, 85-95% by mass, 90-95% by mass; 70-90% by mass, 75-90% by mass, 80-90% by mass, 85-90% by mass; 70-85% by mass; 75-85% by mass, 80-85% by mass; 70-80% by mass, 75-80% by mass; 70-75% by mass, etc.). Generally, the lower the water content, the better the manufacturing adaptability and the easier it is to make noodles with elasticity and toughness. However, if the manufacturing method disclosed herein is used, it is possible to make noodles with good looseness and good texture with elasticity and toughness from dough with a high water content (more than 70% by mass).

[0126] The pH of the dough after the mixing process is preferably 6 to 9.5.

[0127] Immediately after mixing, the pH of the dough was measured by directly inserting a pH meter (Hanna Instruments pH / °C meter for dairy and semi-solid foods / HI 99161D) into the dough.

[0128] According to the noodle manufacturing method disclosed herein, even dough containing a large amount of water can be used to impart elasticity and toughness to noodles.

[0129] noodle making process The noodle-making process is the process of turning the dough obtained from the above-mentioned raw material mixing process into noodles (also known as the noodle-making process). There are no particular limitations on the noodle-making method. Examples include: extruding the dough using an extruder or the like to noodle; rolling the dough into sheets and then cutting them; and, if the raw material powder is starch, using a container with multiple holes, such as a colander, to let the dough hang down to noodle (drop-type).

[0130] α Chemical process exist α During the processing, the starch contained in the noodles α Gelatinization (gelatinization). As a process of making noodles... α The method of processing is not particularly limited; for example, steaming (cooking) or boiling can be used.

[0131] Steaming is preferably performed using a steamer that utilizes steam. Regarding the nature of the steam used in the steaming process, dry steam, moist steam, superheated steam, etc., can be used; moist steam is preferred for better noodle texture. Alternatively, steam generated by a boiler can be depressurized and injected into the steamer, through which the noodles are passed, thereby steaming... α change.

[0132] α Chemicals can also be produced through boiling.

[0133] α The temperature of the chemical process is not particularly limited, but is typically 96 to 110°C, preferably 98 to 105°C, and more preferably 99 to 100°C.

[0134] α The time of chemical process depends on α Methods, raw materials, and noodle making α The methods of transformation, etc., vary.

[0135] For example, through steaming or boiling. α The time for the chemical process is usually 1 second to 3 minutes, preferably 5 seconds to 2 minutes, and more preferably 10 seconds to 1.5 minutes.

[0136] Processed by boiling α The time for the chemical process is usually 1 second to 2 minutes, preferably 5 seconds to 1.5 minutes, and more preferably 10 seconds to 1 minute.

[0137] exist α After the chemical process, it is not immediately applied to... αInstead of drying the noodles, a loosening agent (loosening liquid) can be applied to them. This loosening agent prevents the noodles from sticking together. The loosening agent can be water or a seasoning liquid, or a liquid containing emulsifiers, oils, emulsified oils, thickening polysaccharides, processed starches, enzymes, etc., dissolved in water, or a seasoning liquid containing emulsifiers, oils, thickening polysaccharides, etc. For example, the loosening agent can be applied directly to... α Noodles after chemical processing, or made α The noodles, after the chemical process, are soaked in a loosening agent to impart a loosening effect.

[0138] It should be noted that, in addition to the above, the loosening agent also imparts... α In addition to noodles processed through chemical processes, they can also be made by... α Before chemical process or α It is applied to noodles or mixed into dough during the chemical process to impart a loosening agent.

[0139] The preferred setting is the time for the noodles to stand directly at room temperature after the loosening agent is applied. This allows the noodles to absorb moisture adhering to their surface. The standing time is not particularly limited, but is typically around 10 seconds to 15 minutes, preferably around 1 to 10 minutes, and more preferably around 2 to 6 minutes.

[0140] In the manufacturing method disclosed herein, in addition to the steps described above, any other steps may be included. Examples of such arbitrary steps include cutting the cooled noodles (noodle cutting step), placing the cut noodles into a mold frame, drying the noodles, placing the dried noodles into a cup, adding seasonings, and packaging.

[0141] Drying process There are no particular restrictions on the drying process. For example, the noodles can be cut into pieces of about 15cm and then dried.

[0142] The drying process is not particularly limited as long as it involves reducing the moisture content of the noodles. Examples of drying methods include hot air drying, microwave drying, freeze drying, air drying, and frying. In this disclosure, it is preferable to produce non-frying noodles, and among the above-mentioned drying methods, hot air drying is preferred.

[0143] When using a dryer or similar device for hot air drying, the temperature of the dryer is not particularly limited; for example, it is typically around 20–180°C, preferably around 40–120°C, and more preferably around 50–100°C. It should be noted that the drying time varies depending on the type of dough; therefore, it is preferable to allow the dough to dry completely while observing its appearance every 10 minutes.

[0144] After drying, the noodles are transferred to the packaging process and packaged in cups along with soup, ingredients, etc., for sale as instant noodle products.

[0145] Noodles The pH of the suspension of dried noodles disclosed herein is typically greater than 6.5 and less than 9, preferably 6.6 to 7.98, and more preferably 6.7 to 7.6.

[0146] Regarding the pH of noodles, for example, a suspension containing 10% solid components of noodles (10% suspension) can be prepared, and the pH of the suspension can be measured.

[0147] Here, solids content refers to the residue obtained after evaporating moisture from high-moisture foods during food analysis or quality evaluation. Solids content (%) can be calculated by subtracting moisture (%) from 100. Moisture content can be determined, for example, using a halogen moisture meter MB45 manufactured by OHAUS.

[0148] The specific method for determining the pH of dried noodles is shown below.

[0149] (1) Determine the moisture content of the dried noodles and calculate the solid content of the noodles.

[0150] (2) Measure the noodles by placing them into a graduated cylinder with a solid content of 6g. For example, in the case of dried noodles with a solid content of 93%, measure about 6.5g.

[0151] (3) Add room temperature distilled water to the graduated cylinder containing the noodles to 60 mL, and let it sit at room temperature for 30 minutes to allow the noodles to swell.

[0152] (4) Pulverize the mixture of noodles and distilled water in a mixer for 30 seconds to make a 10% suspension, and inject the suspension into a 100mL beaker.

[0153] (5) Use a pH meter (manufactured by Hanna Instruments, pH / ℃ meter for dairy products and semi-solid foods / HI 99161D) to measure the pH at room temperature (25-30℃).

[0154] The noodles produced by the above manufacturing method have good looseness when eaten and present a good texture with elasticity and toughness.

[0155] α Noodles In addition, the manufacturing method described above α Noodles that are processed after the chemical treatment but before the drying process are called noodles. α To make noodles. αThe noodles have a good texture that is elastic and chewy. Therefore, the drying process... α The noodles can also be sold as refrigerated noodles.

[0156] Before the drying process α The noodles can be considered a precursor for manufacturing the noodle class disclosed herein, and can be manufactured by the following manufacturing method.

[0157] Therefore, this disclosure includes α The manufacturing method of noodles and through the above α The manufacturing method of noodles α Noodles, the α The manufacturing method of noodles includes raw material mixing, noodle making, and... α In the chemical processing step, the raw materials in the above-mentioned raw material mixing step contain raw material powder, alkali agent, and alginate, wherein the raw material powder comprises: starch and / or substantially gluten-free grain flour. α Obtained from chemical process α The pH of the noodle suspension is above 6.5 and below 9.

[0158] It should be noted that, α The pH of noodles can be adjusted α The pH of the dried noodles was measured using the same method as described above.

[0159] α The specific method for determining the pH of noodles is as follows.

[0160] (1) Measurement α The moisture content of the noodles after cooking is measured to calculate the solid content of the noodles.

[0161] (2) Measure the noodles in units of 6g of solids, placing the measured amount into a graduated cylinder. For example, in a 40% solids content... α When using noodles, the dosage is approximately 15g.

[0162] (3) Add room temperature distilled water to the graduated cylinder containing the noodles to a volume of 60 mL.

[0163] (4) Pulverize the mixture of noodles and distilled water in a mixer for 30 seconds to make a 10% suspension, and inject the suspension into a 100mL beaker.

[0164] (5) Use a pH meter (manufactured by Hanna Instruments, pH / ℃ meter for dairy products and semi-solid foods / HI 99161D) to measure the pH at room temperature (25-30℃).

[0165] Example The present disclosure will be described in more detail below through examples, but the technical scope of the present disclosure is not limited to these examples.

[0166] It should be noted that in this instruction manual, "approximately" refers to ±3g in terms of the weight of the noodles and ±3℃ in terms of temperature.

[0167] (1) Manufacturing of noodles (starch noodles) containing starch as a raw material In the following Examples 1 to 13 and Comparative Examples 1 to 23, vermicelli is manufactured as an example of starch noodles.

[0168] Example 1 (Raw material mixing process) Add 3000g of starch (cassava starch: manufactured by Matsutani Chemical Industry Co., Ltd., "MKK-100" (trade name)), 30g of alginate (manufactured by Kimica Co., Ltd., "Laminic Acid 501" (trade name)) and 30g of paste (guar gum) to a vacuum mixer and mix for 3 minutes to premix.

[0169] In addition, 1.2g of alkali (trisodium phosphate) was dissolved in 2600g of water to prepare mixed water.

[0170] Next, add the above-mentioned mixing water to the powder mixture and mix it using a vacuum mixer for 10 minutes.

[0171] Water addition rate and pH measurement The water addition rate of the mixture (dough blank) is calculated using the following formula.

[0172] [Number 1] As a result, the water content of the mixture (dough) described in Example 1 was 85%.

[0173] In addition, the pH was measured by directly inserting a pH meter (Hanna Instruments pH / °C meter for dairy products and semi-solid foods / HI 99161D) into the dough, and the result was 6.15.

[0174] (Noodle making process) The obtained dough is fed into the piping using a Mohno Pump (manufactured by Hyoshin Equipment Co., Ltd.), and extruded from a nozzle with fine holes to form noodles.

[0175] ( α Chemical process) The resulting noodles are then passed through a steamer containing steam generated in a boiler that has been depressurized and then injected, thus undergoing atmospheric pressure cooking at 100°C for 1 minute and 20 seconds. αTransformation, to obtain α Make noodles.

[0176] pH measurement Here, the following method is used to determine α The pH of the noodles.

[0177] (1) The moisture content was determined using an OHAUS MB45 halogen moisture meter. α The moisture content of the noodles was calculated, and the solid content of the noodles was found to be 40%.

[0178] (2) Measure about 15g of noodles with a solid component of 6g and put the measured noodles into a measuring cylinder.

[0179] (3) Add room temperature distilled water to the graduated cylinder containing the noodles to a volume of 60 mL.

[0180] (4) Pulverize the mixture of noodles and distilled water in a mixer for 30 seconds to make a 10% suspension, and inject the suspension into a 100mL beaker.

[0181] (5) Using a pH meter (manufactured by Hanna Instruments, pH / ℃ meter for dairy products and semi-solid foods / HI 99161D), the pH was measured at room temperature (25-30℃), and the result was 6.28.

[0182] (Drying process) Then, the α Cut the noodles into lengths of about 15cm and let them sit at room temperature for 12 minutes.

[0183] Next, 5 ml of loosening liquid is applied to 60 g of noodles, and one serving at a time is placed into a frustum-shaped drying frame and dried with hot air at 50-60°C using a dryer to obtain starch noodles (approximately 20 g per serving).

[0184] Examples 2-5 and Comparative Examples 1-5 The amount of alkali and water added was changed to those in Table 2 below, except that starch noodles were manufactured using the same method as in Example 1.

[0185] It should be noted that in Examples 3 and 5, in α pH was measured after the process. α The pH of the noodles is shown in Table 2 below. In Examples 2 and 4, in α pH was not measured after processing, but based on the results of Examples 1, 3 and 5, it was predicted to be at the same pH level as the dried noodles.

[0186] Compare Examples 6, 8, and 10 Starch noodles were manufactured using the same method as in Example 1, except that alginate was used instead of alginate, and the amount of alkali added and water added were changed as shown in Table 2 below.

[0187] Compare Examples 7, 9, and 11 exist α After the chemical process, calcium treatment is performed to gel the ionized alginate (for...). α The noodles were then immersed in a 1% calcium lactate solution for 10 seconds (otherwise, starch noodles were manufactured using the same method as Comparative Examples 6, 8, and 10).

[0188] Compare Examples 12, 14 and 16 Using sodium alginate instead of alginate, and changing the amount of alkali and water as shown in Table 2 below, starch noodles were manufactured using the same method as in Example 1.

[0189] Compare Examples 13, 15 and 17 exist α After the chemical process, calcium treatment is performed to gel the sodium alginate. Otherwise, starch noodles are manufactured using the same method as Comparative Examples 12, 14 and 16.

[0190] The following tests were conducted on the starch noodles prepared (Examples 1-5, Comparative Examples 1-17).

[0191] pH measurement The pH of the obtained starch noodles was determined by the following method.

[0192] (1) The moisture content of the dried noodles was determined using an MB45 halogen moisture meter manufactured by OHAUS Corporation, and the solid content of the noodles was calculated. It should be noted that the solid content of the dried noodles obtained in Examples 1 to 5 was 91% to 94%, and it is assumed that the solid content of the dried noodles obtained in other examples and comparative examples was also to the same extent. Therefore, the amount of noodles measured was about 6.5g.

[0193] (2) Measure about 6.5g of starch noodles and put the measured noodles into a measuring cylinder.

[0194] (3) Add room temperature distilled water to the graduated cylinder containing the noodles to 60 mL, and let it sit at room temperature for 30 minutes to allow the noodles to swell.

[0195] (4) Pulverize the mixture of noodles and distilled water in a mixer for 30 seconds to make a 10% suspension, and inject the suspension into a 100mL beaker.

[0196] (5) Use a pH meter (manufactured by Hanna Instruments, pH / ℃ meter for dairy products and semi-solid foods / HI 99161D) to measure the pH at room temperature (25-30℃).

[0197] Sensory test After the prepared starch noodles have been left at room temperature for more than one day, they are placed in a container, hot water is poured in, and they are left to stand for about 3 minutes. Then, sensory tests related to texture and looseness are conducted.

[0198] The sensory evaluation was conducted twice by five skilled tasters (number of evaluations: 10).

[0199] The texture was evaluated on a 5-level scale according to the evaluation criteria listed in Table 1 below. The average of 10 values ​​was calculated, and an average score of 2.5 or above was considered acceptable. It should be noted that a texture score of 5 refers to a texture that is the same as that of commercially available Chinese-made vermicelli (vermicelli made through freezing and thawing processes).

[0200] Looseness (looseness when eaten) is measured by placing chopsticks in the center of the dough and repeatedly lifting them until the dough or noodles come out of the hot water and become loose. The evaluation is based on the number of times the dough is lifted and the state of the dough. Looseness is also evaluated on a 5-level scale according to the evaluation criteria described in Table 1 below, with an average score of 2.5 or higher out of 10 tests considered acceptable.

[0201] It should be noted that the situation where the dough cannot be expelled from the nozzle during the noodle-making process, thus preventing the formation of noodles, will be described as "unable to be expelled." Additionally, even if... α If the noodles are not dry after one hour of drying, it is considered "poor drying".

[0202] [Table 1] [Table 2] result According to Table 2, the starch noodles of Examples 1-5 all received passing scores in both the taste evaluation and the looseness evaluation during consumption. It should be noted that the starch noodles of Examples 1-5, in... α The noodles after melting α During the noodle-making process, the pH is between 6.5 and 9, resulting in noodles that are elastic and resilient with low stickiness. Therefore, before drying, the noodles hardly stick together and have good looseness.

[0203] On the other hand, in Comparative Examples 1, 2, and 3, the pH of the dough after the mixing process was less than 6 or greater than 9.5, resulting in poor drying and making it impossible to obtain noodles as a finished product. It should be noted that the starch noodles of Comparative Examples 1, 2, and 3... α In the post-processing stage, compared with the noodles of Examples 1-5, the noodles were weaker and more easily broken. In addition, because the noodles lacked tension and toughness and had a sticky surface, they immediately clumped together and dried poorly.

[0204] In Comparative Examples 4 and 5, the pH of the dough after the mixing process exceeded 10, therefore it could not be discharged from the nozzle during the noodle-making process, and noodles could not be obtained as a finished product. This is believed to be because the excessively high pH of the dough reduced the effectiveness of the alginate in binding the dough. It should be noted that noodle-making was attempted using this dough in a drop-feed method, and noodles were obtained, but these noodles, like those in Comparative Examples 1, 2, and 3, were soft and sticky, indicating poor drying; therefore, drying was not performed.

[0205] Furthermore, Comparative Examples 6, 8, and 10 (using alginate) and Comparative Examples 12, 14, and 16 (using sodium alginate), which used alginate other than esters, dried poorly and could not be used to produce noodles. It should be noted that these starch noodles also... α The noodles after melting α During the noodle drying stage, similar to Comparative Examples 1, 2 and 3, there is no tension, which easily causes the noodles to stick together, resulting in poor drying.

[0206] Ionized alginate and sodium alginate exhibit gelation properties upon the addition of calcium ions, etc., therefore, an attempt was made to... α Noodles after chemical processing ( α Comparative Examples 7, 9, and 11 (using alginate) underwent calcium treatment, but no significant improvement was observed in the noodle texture. The noodles dried poorly and could not be obtained as finished products. Comparative Examples 13, 15, and 17 (using sodium alginate) showed some improvement in noodle cohesion and were able to dry, but the resulting noodles received a texture evaluation of 1-2 and a looseness evaluation of 1-3, indicating significantly poor texture and looseness.

[0207] Comparative Examples 6-11 and 18-19 (Study on methods of adding alginate) In Comparative Examples 6-11 above, since the alginic acid was mixed with starch and paste, and then mixing water was added to the resulting powder mixture for mixing, the alginic acid may not have swelled sufficiently. Therefore, an attempt was made to add alginic acid to the mixing water to produce starch noodles.

[0208] The raw material mixing process is carried out as follows: 3000g of starch (cassava starch: manufactured by Matsutani Chemical Industry Co., Ltd., "MKK-100" (trade name)) and 30g of paste (guar gum) are added to a vacuum mixer and mixed for 3 minutes for premixing. Separately, 30g of alginate and 22g of alkali (trisodium phosphate) are dissolved in 2600g of water to prepare a mixing solution. Next, the mixing solution is added to the powder mixture, and the mixture is kneaded in a vacuum mixer for 10 minutes.

[0209] Noodle making process α The starch noodles were manufactured using the same chemical and drying processes as in Example 1 (Comparative Example 18).

[0210] In addition, α After the chemical process, an acid treatment was performed (the noodles were immersed in a 90% lactic acid solution of 8.3 g / L for 30 seconds). Otherwise, the manufacture of starch noodles was attempted in the same manner as in Comparative Example 18 (Comparative Example 19).

[0211] Then, assuming that starch noodles could be produced, sensory evaluation of the starch noodles was conducted. The effects of the alginate addition method were investigated by comparing these results with those of Comparative Example 10. The results are shown in Table 3. It should be noted that Comparative Example 10 reiterates the description in Table 2.

[0212] [Table 3] result According to Table 3, in Comparative Example 18, by mixing alginic acid with an alkali agent in the mixing water to allow the alginic acid to fully swell, no significant improvement in dough quality was observed. In Comparative Example 19, alginic acid was mixed with an alkali agent in the mixing water, and further... α After the chemical process, acid treatment was performed, but the dough quality was the same as that of Comparative Examples 10 and 18. It was not dried well and could not be used as noodles.

[0213] Examples 2-3 and Comparative Examples 20-23 (Studies on the presence or absence of alginate) Without adding alginate and alkali, the starch noodles were manufactured in the same manner as in Example 1 (Comparative Example 20).

[0214] In addition, without adding alginate, the manufacture of starch noodles was attempted in the same manner as in Example 2 (Comparative Example 21). Without adding alginate, the manufacture of starch noodles was attempted in the same manner as in Example 3 (Comparative Example 22).

[0215] In addition, without adding alginate, and by changing the amount of paste to the amount recorded in Table 3, the starch noodles were manufactured in the same manner as in Example 3 (Comparative Example 23).

[0216] Then, sensory evaluation of the starch noodles was performed, provided that they could be produced. The effects of the addition of alginate were investigated by comparing these results with those of Examples 2 and 3. The results are shown in Table 4. It should be noted that the description in Table 2 is reproduced in Examples 2 and 3.

[0217] [Table 4] result According to Table 4, the taste and looseness evaluations of the starch noodles in Examples 2 and 3 with added alginate were both qualified.

[0218] On the other hand, Comparative Examples 20, 21, and 22, which did not contain added alginate, could not be expelled from the nozzle during the noodle-making process, and starch noodles as a finished product could not be obtained. In these cases, similar to Comparative Examples 4 and 5, it was considered that the dough was not sufficiently bonded. Therefore, in order to achieve a state where the dough could be expelled, the amount of paste added was increased to three times that of Comparative Example 22, and noodle-making was carried out (Comparative Example 23). In Comparative Example 23, although the dough could be expelled from the nozzle during the noodle-making process, it was not dried well during the drying process, and noodles as a finished product could not be obtained. It should be noted that Comparative Example 23... α The noodles after melting α The noodles were also the soft and sticky texture observed in Comparative Examples 1, 2, 3, 12, 14 and 16.

[0219] Examples 3, 6 and 7 (Studies on Alkali Agents) The alkali agent was changed to the type and amount listed in Table 5 below, and the production of starch noodles was attempted in the same manner as in Example 3 (Examples 6 and 7). Then, when starch noodles were successfully produced, sensory evaluations were performed on them. The effects of the type of alkali agent were investigated by comparing these results with those of Example 3. The results are shown in Table 5. It should be noted that the information in Table 2 is reproduced again in Example 3.

[0220] [Table 5] result According to Table 5, the starch noodles of Examples 6 and 7, which changed the type of alkali agent, were the same as those of Example 3, and both the taste and looseness evaluations were satisfactory. This shows that, regardless of the type of alkali agent, starch noodles with excellent taste and looseness can be obtained.

[0221] Examples 3, 4 and 8-10 (Study on the types of alginate) Using "Laminaria 503" manufactured by Kimica Co., Ltd. as the alginate, and varying the amount of alkali and water added, starch noodles were attempted to be manufactured using the same method as in Example 3 (Examples 8-10). Then, when starch noodles were successfully produced, sensory evaluation was performed. The effects of the type of alginate were investigated by comparing these results with those of Examples 3 and 4. The results are shown in Table 6. It should be noted that the description in Table 2 is repeated for Examples 3 and 4.

[0222] [Table 6] result According to Table 6, the starch noodles of Examples 8-10, which used alginate products different from those of Examples 3 and 4, were identical to those of Examples 3 and 4, and received passing scores in both taste and looseness evaluations. This demonstrates that starch noodles with excellent taste and looseness can be obtained regardless of the type of alginate.

[0223] Examples 4 and 11 (Study on Starch Types) Using the starch listed in Table 7 below, and varying its addition amount and water amount, the production of starch noodles was attempted in the same manner as in Example 4 (Example 11). Then, if starch noodles could be produced, a sensory evaluation was performed on the starch noodles. The effect of the type of starch was studied by comparing the results with those of Example 4. The results are shown in Table 7. It should be noted that the information in Table 2 is reproduced again in Example 4.

[0224] [Table 7] result According to Table 7, the starch noodles of Example 11, which used a different starch than that of Example 4, were identical to those of Example 4, and received passing scores in both taste and looseness evaluations. This demonstrates that, regardless of the type of starch, starch noodles with excellent taste and looseness can be obtained.

[0225] Examples 3 and 12 (Study on the types of pastes) The paste was changed to the types and amounts listed in Table 8 below, except that the production of starch noodles was attempted in the same manner as in Example 3 (Example 12). Then, if starch noodles could be produced, a sensory evaluation was performed on the starch noodles. The results are shown in Table 8. It should be noted that Table 2 is repeated in Example 3.

[0226] [Table 8] result According to Table 8, the starch noodles of Example 12, which used a different paste than that of Example 3, were identical to those of Example 3, and received passing scores in both taste and looseness evaluations. This demonstrates that, regardless of the type of paste, starch noodles with excellent taste and looseness can be obtained.

[0227] Examples 3 and 13 (Studies on the presence or absence of acid treatment) exist α After the chemical treatment, an acid treatment was performed (the noodles were immersed in a 90% lactic acid solution at 8.3 g / L for 30 seconds). Otherwise, the production of starch noodles was attempted in the same manner as in Example 3 (Example 13). Then, if starch noodles could be produced, a sensory evaluation was performed on the starch noodles. The results are shown in Table 9. It should be noted that Table 2 is repeated in Example 3.

[0228] [Table 9] result According to Table 9, the taste and looseness of the starch noodles in Example 13, which underwent acid treatment, were rated as acceptable.

[0229] Therefore, according to the noodle manufacturing method disclosed herein, starch noodles with excellent texture and looseness can be obtained even without acid treatment, and starch noodles with excellent texture and looseness can also be obtained even with further acid treatment.

[0230] (2) Noodles made from grain flour that is essentially gluten-free As noodles made from grain flour that is essentially gluten-free, rice noodles and buckwheat noodles are manufactured as follows, and the water addition rate, the pH of the dough and the pH of the noodles are measured using the same method as for starch noodles.

[0231] Then, after leaving the noodles at room temperature for more than one day, place them in a container, pour in hot water, and let them sit for about 3 minutes. Next, conduct sensory tests related to texture and looseness.

[0232] The sensory evaluation was conducted twice by five skilled tasters (number of evaluations: 10).

[0233] The texture was evaluated on a 5-level scale according to the evaluation criteria listed in Table 10 below, and the average of 10 values ​​was calculated. Noodles made from grain flour that contains virtually no gluten, such as rice noodles and buckwheat noodles, are preferred for a firmer texture compared to the starch noodles mentioned above, and therefore an average score of 3 or higher is considered acceptable.

[0234] Looseness (looseness when eaten) is assessed by inserting chopsticks into the center of the dough and repeatedly lifting it until the dough or noodles emerge from the surface of the hot water, until the noodles are loose. The evaluation is based on the number of lifts and the state of the dough. Looseness is also evaluated on a 5-point scale according to the evaluation criteria described in Table 10 below, and the average score for 10 lifts is calculated. Noodles such as rice noodles and buckwheat noodles, which are made from grain flour that is essentially gluten-free, have good looseness compared to the aforementioned starch noodles; therefore, a score of 3 or higher is considered acceptable.

[0235] [Table 10] Example 14 and Comparative Examples 24 and 25 (rice noodles) Rice noodles are noodles made using rice flour, a type of grain flour that is essentially gluten-free.

[0236] 3000g of rice flour (manufactured by Bori Co., Ltd., "Hakurei Rice Flour V3" (trade name)), 9g of alginate (manufactured by Kimica Co., Ltd., "Laminoic Acid 501" (trade name)) and paste ( α Add 90g of starch to a vacuum mixer and mix for 3 minutes to premix.

[0237] In addition, 8g of alkali (trisodium phosphate) was dissolved in 2900g of water to prepare a mixing solution. It should be noted that after the mixing process, noodles were manufactured using the same method as in Example 1 (Example 14).

[0238] Without adding alginate, the amount of water was changed to 3300g, and the noodle making was attempted in the same manner as in Example 14 (Comparative Example 24).

[0239] Without adding an alkali, the amount of water was changed to 3300g, and the noodles were made in the same manner as in Example 14 (Comparative Example 25).

[0240] Sensory evaluation of the rice noodles was conducted, assuming that they could be produced. The results are shown in Table 11.

[0241] [Table 11] result According to Table 11, the rice noodles of Example 14, which had alginate added and were adjusted to the optimal pH using an alkali agent, were elastic and resilient, and had a good taste.

[0242] On the other hand, the rice noodles of Comparative Example 24 (without added alginate) and the rice noodles of Comparative Example 25 (without pH adjustment) had weak elasticity and toughness, resulting in a disintegrating texture. All noodles were due to... α The noodles after melting αThe noodles (often called "citrus noodles") are brittle and easily broken, making them difficult to manufacture. In particular, the rice noodles in Comparative Example 24 are brittle and are almost all short.

[0243] Examples 14-1, 14-2, and Comparative Example 24-1 (rice noodles) Next, based on the results of Example 14 and Comparative Examples 24 and 25 above, rice noodles with a water content of 70% were manufactured, and measurements were taken. α The pH of noodles and noodle products was determined, and sensory evaluation was conducted.

[0244] Specifically, 3000g of rice flour (manufactured by Boli Co., Ltd., "Hapuri Rice Flour V3") and 3g of alginate (manufactured by Kimica Co., Ltd., "Lamino Acid 501" (trade name)) are put into a vacuum mixer and mixed for 3 minutes to perform premixing.

[0245] In addition, 1g of alkali (trisodium phosphate) was dissolved in 2102g of water to prepare a mixed water. After the mixing process, rice noodles with a water content of 70% were manufactured using the same method as in Example 1 (Example 14-1).

[0246] In addition, the amount of alkali was changed to that described in Table 11-1 below. Otherwise, the rice noodles of Example 14-2 and Comparative Example 24-1 were manufactured by the same method as in Example 14-1 above, and the pH was measured and sensory evaluation was performed.

[0247] [Table 11-1] result As can be seen from the results of Examples 14-1 and 14-2 in Table 11-1, the dried noodles containing alginate and alkali with a water content of 70% have a pH value greater than 6.5 and less than 9, and are noodles with good looseness and good taste.

[0248] In contrast, the dried noodles of Comparative Example 24-1, which do not contain alkali, have a pH of less than 6.5.

[0249] The photographs showing the state of the noodles of Example 14-2 and the noodles of Comparative Example 24-1 are shown below. Figure 1 .

[0250] like Figure 1 As shown, the dried noodles in Example 14-2 are in an aggregated state. After being soaked in hot water, the noodles are easy to loosen, have elasticity and toughness, and have a good taste.

[0251] In contrast, the dried noodles of Comparative Example 24-1 were brittle and easily broken. Furthermore, the noodles were short after being soaked in hot water, making it impossible to evaluate their looseness. Additionally, the texture evaluation showed poor elasticity and resilience.

[0252] Examples 15 and 16 and Comparative Example 26 (buckwheat noodles) Buckwheat noodles are made using buckwheat flour, a grain flour that is essentially gluten-free. The raw flour contains buckwheat flour and processed starch.

[0253] Add 2700g of buckwheat flour (manufactured by Iizaka Flour Co., Ltd., "Buckwheat Flour Kaoru (i)" (trade name)), 300g of starch (acetic cassava starch: manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura" (trade name)), 15g of alginate (manufactured by Kimica Co., Ltd., "Laminoic Acid 501" (trade name)) and 45g of paste (guar gum) to a vacuum mixer and mix for 3 minutes to premix.

[0254] In addition, 30g of alkali (trisodium phosphate) was dissolved in 2800g of water to prepare a mixing solution. It should be noted that after the mixing process, buckwheat noodles were manufactured using the same method as in Example 1 (Example 15).

[0255] The amount of alkali (trisodium phosphate) was changed to 5g, and the production of buckwheat noodles was attempted in the same manner as in Example 15 (Example 16).

[0256] Without adding an alkali agent, buckwheat noodles were produced in the same manner as in Example 15 (Comparative Example 26).

[0257] Sensory evaluation of buckwheat noodles was conducted when buckwheat noodles were produced. The results are shown in Table 12.

[0258] [Table 12] result According to Table 12, the buckwheat noodles of Examples 15 and 16, adjusted to the optimal pH using an alkali agent, exhibited elasticity and resilience, and had a good texture. However, the pH of the noodles in Example 16 was the minimum value required to achieve the desired effect. α The noodles after melting α (The noodles are slightly crispy.)

[0259] On the other hand, the buckwheat noodles of Comparative Example 26, which had not been pH adjusted, had weak elasticity and resilience, resulting in a disintegrating texture. Furthermore, due to... α The noodles after melting α The noodles are brittle and therefore easily broken, resulting in a large number of noodles that are shorter than the cut length (15cm) when eaten.

[0260] It is evident that by utilizing this disclosure, the texture or mouthfeel of noodles can be controlled by adjusting the pH of the noodles. Therefore, the pH can be adjusted appropriately according to the target mouthfeel, production line, etc.

Claims

1. A method for manufacturing noodles, characterized in that, It has raw material mixing process, dough making process, α Chemical processing and drying processes, The raw materials used in the raw material mixing process include raw material powder, alkali agent, and alginate. The raw material powder comprises starch and / or substantially gluten-free grain flour, wherein the raw material powder comprising starch and / or substantially gluten-free grain flour does not include wheat flour. The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The pH of the noodle suspension obtained in the drying process is greater than 6.5 and less than 9, and In the α After the chemical process, either no acid treatment process is performed, or an acid treatment process is performed.

2. The method for manufacturing noodles according to claim 1, wherein, The pH of the dough obtained in the raw material mixing process is 6 to 9.

5.

3. The method for manufacturing noodles according to claim 1, wherein, The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The water content of the dough is 60% by mass or more.

4. The method for manufacturing noodles according to claim 1, wherein, In the α After the chemical process, no acid treatment process is performed.

5. The method for manufacturing noodles according to claim 1, wherein, The method for manufacturing noodles does not include an aging process.

6. A type of noodle, characterized in that, The noodles are obtained by the manufacturing method according to any one of claims 1 to 5.

7. A kind α A method for manufacturing noodles, characterized in that, It has raw material mixing process, noodle making process and α Chemical process, The raw materials used in the raw material mixing process include raw material powder, alkali agent, and alginate. The raw material powder comprises starch and / or substantially gluten-free grain flour, wherein the raw material powder comprising starch and / or substantially gluten-free grain flour does not include wheat flour. The raw material mixing process is a process of manufacturing dough by mixing the raw materials with water. The α Obtained from chemical process α The pH of the noodle suspension is greater than 6.5 and less than 9, and in the... α After the chemical process, either no acid treatment process is performed, or an acid treatment process is performed.

8. A kind α Noodles, characterized in that, By means of claim 7 α The method for manufacturing noodles was obtained.

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