Production method of non-fried chinese noodle

Abstract

To suppress discoloration with time of non-fried Chinese noodles.SOLUTION: A method for producing non-fried Chinese noodles containing main raw material powder and 0.4-2.0 wt.% of brine based on the main raw material powder includes a step of adhering a calcium chloride-containing solution to noodle ribbons. With this, even when the non-fried Chinese noodles contain a large amount of brine, the non-fried Chinese noodles are suppressed in discoloration with time of noodle ribbons, and have excellent color, flavor and texture after preservation. A concentration of calcium chloride in the calcium chloride-containing solution is preferably 0.5-8.0% (W / V).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing non-fried Chinese noodles. [Background technology]

[0002] Conventionally, instant noodles can be roughly divided into fried noodles and non-fried noodles based on the difference in the drying method. Fried noodles are made by frying raw noodles or gelatinized noodles in oil and then drying them, while non-fried noodles are made by drying raw noodles or gelatinized noodles using a process other than frying in oil, such as hot air drying. Non-fried noodles have denser noodle strands than fried noodles, so it is said that more authentic noodles can be obtained.

[0003] In the production of Chinese noodles, kansui is often added when making noodle strings from raw material flour such as wheat flour. By adding kansui, not only does it give the noodles the kansui flavor that is unique to Chinese noodles, but it also improves the firmness and smoothness, resulting in a good texture.

[0004] Therefore, in order to produce non-fried Chinese noodles with better flavor and texture, it is possible to add more kansui, but this has the problem that the noodles are prone to changes over time during storage. Specifically, the color of the noodles may turn brown, they may emit a browning odor, and the texture may become hard and brittle.

[0005] Patent Document 1 describes non-fried noodles that are inhibited from deteriorating over time, which are formulated with sodium carbonate and / or potassium carbonate and calcium hydrogen phosphate hydrate so that the relationship 0.8X-2≦Y≦2X is satisfied (X: the amount (g) of sodium carbonate and / or potassium carbonate added per 1 kg of main ingredient flour, Y: the amount (g) of calcium hydrogen phosphate hydrate added per 1 kg of main ingredient flour).

[0006] Furthermore, with regard to technology that uses calcium chloride in instant noodles, Patent Document 2 discloses a method for producing cooked foods that can reduce acrylamide by adding a water-soluble polyvalent metal compound. However, this is a technology that suppresses the production of acrylamide in fried noodles, and is not a technology for non-fried noodles, and there is no description of changes in non-fried noodles over time. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2019-103454 A [Patent Document 2] JP 2005-21152 A Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to suppress discoloration of non-fried Chinese noodles over time. [Means for solving the problem]

[0009] The inventors of the present invention conducted extensive research into methods for improving the discoloration of non-fried Chinese noodles over time, and as a result discovered that by applying a solution containing calcium chloride to the noodle strings, it is possible to improve the color, flavor and texture even of non-fried Chinese noodles that contain a large amount of kansui after storage, and this discovery led to the completion of the present invention.

[0010] That is, the present invention provides a method for producing non-fried Chinese noodles, comprising the steps of: preparing a noodle dough from a noodle ingredient comprising a main ingredient flour and 0.4 to 2.0% by weight of kansui relative to the main ingredient flour; producing noodle strings from the noodle dough; adhering a solution containing calcium chloride to the noodle strings; and drying the noodle strings.

[0011] Furthermore, the calcium chloride concentration of the solution containing calcium chloride according to the present invention is preferably 0.5 to 8% (W / V). Effect of the Invention

[0012] According to the present invention, it is possible to provide non-fried Chinese noodles in which discoloration over time is suppressed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0014] (1) Noodle ingredient mix For the Chinese noodles of the present invention, normal Chinese noodle raw materials can be used. That is, as the main raw material flour, cereal flour such as wheat flour, buckwheat flour, barley flour, rye flour, rice flour, and various starches such as potato starch, tapioca starch, corn starch, etc. can be used alone or in combination. As the starch, raw starch, gelatinized starch, and processed starch such as acetylated starch, etherified starch, and crosslinked starch can also be used.

[0015] Furthermore, in the present invention, the following additives may be added to the main raw material flour: salt, alkaline agents such as kansui, gluten, eggs, phosphates other than kansui, various thickeners, noodle quality improvers, pH adjusters, colorants, edible oils and fats, flavorings, preservatives, and the like, which are commonly used in the production of Chinese noodles. These may be added in powder form together with the main raw material flour, or may be added dissolved or suspended in the kneading water.

[0016] Among these, any kansui that is generally used in the production of Chinese noodles can be used, and it may be dissolved in the kneading water before adding, or may be mixed with the main raw material flour before use. Specifically, carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and sodium pyrophosphate, polyphosphates such as potassium polyphosphate and sodium polyphosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, and trisodium phosphate, etc., may be used alone or in combination. In the case of non-fried Chinese noodles, the amount of kansui added is preferably in the range of 4 to 20 g, more preferably 6 to 12 g, and most preferably 7 to 10 g, per 1 kg of the main raw material flour. Within this range, non-fried Chinese noodles with a good flavor unique to Chinese noodles can be obtained. If it is less than 4 g, the flavor of the non-fried Chinese noodles will be weak, but if the flavor is not a concern, an amount of less than 4 g may be added. On the other hand, if you add more than 20g, discoloration will become noticeable during production, but as long as the flavor and discoloration during production are not an issue, you can add more than 20g. The amount of kansui to be added can be set according to the desired product design.

[0017] In the present invention, a solution containing calcium chloride is used. The concentration of calcium chloride in the solution is preferably 0.5 to 8.0% (W / V), more preferably 0.8 to 4.0% (W / V), and most preferably 1.0 to 2.0% (W / V). If the concentration is lower than 0.5% (W / V), the effect of suppressing deterioration over time is small, and if the concentration is higher than 8.0% (W / V), the effect of suppressing deterioration of color over time is large, but the kansui flavor tends to weaken.

[0018] (2) Kneading process The noodle dough according to the present invention can be prepared in a conventional manner, that is, by kneading the main ingredient flour and noodle ingredients including kansui uniformly using a batch mixer, flow jet mixer, vacuum mixer or the like.

[0019] (3) Noodle making process Next, noodle strings are prepared from the prepared dough. The preparation method may be performed according to a conventional method, and examples of the method include a method in which dough is extruded using an extruder or the like to prepare noodle strings, a method in which dough is made into a coarse noodle band using a roll, then compounded into a noodle band, which is further rolled several times using a roll to obtain a predetermined noodle band thickness, and then cut out the noodle band using a cutting roll or knife cutter, which is called a cutting blade, to prepare noodle strings. When preparing noodle strings after preparing a noodle band, the noodle band may be prepared using an extruder, and then rolled and cut out, or a noodle band having a multi-layer structure may be prepared by combining a plurality of noodle bands, and then rolled and cut out. When a plurality of noodle bands are combined to form a multi-layer structure, a chewier texture is easily obtained by reducing the amount of kansui in the outer layer and increasing the amount of kansui in the inner layer. When preparing an extruded noodle band or extruded noodle strings using an extruder or the like, it is preferable to perform the preparation under reduced pressure. Next, the prepared noodle strings are cut to an appropriate length to obtain raw noodle strings.

[0020] In the present invention, raw noodle strings may be steamed to form pregelatinized noodle strings as necessary. Starch contained in wheat flour and the like is called raw starch and has a dense molecular structure that is difficult to digest, but when water is added and heated, the molecular structure collapses and the noodle becomes pregelatinized starch, which is easier to digest. The preferred steaming conditions vary depending on the type and thickness of the noodles, so they can be adjusted appropriately to suit the desired texture. As for the steaming method, not only boiling or heating with saturated steam, but also heating with superheated steam can be used, and a hydration step such as showering or soaking can also be combined. Note that when using a raw material flour that has already been pregelatinized (pregelatinized wheat flour or pregelatinized starch), steaming is not necessary. Also, when using a "method of boiling in hot water containing calcium chloride" in the flavoring step, this step does not need to be carried out. In the present invention, from the viewpoint of improving the texture, it is preferable to carry out a steaming step before the flavoring step to gelatinize the noodle strings.

[0021] (4) Calcium chloride application process In the present invention, it is necessary to provide a step of applying a solution containing calcium chloride to the noodle strings (hereinafter referred to as the "flavoring step"). By adding calcium chloride after the formation of the noodle strings, the reaction between the kansui and calcium chloride is suppressed, and there is no adverse effect on the generation of kansui odor or on noodle production properties.

[0022] The seasoning method is not particularly limited, but may be, for example, boiling in water containing calcium chloride, immersing in a seasoning liquid containing calcium chloride, and / or spraying on the seasoning liquid. When immersing, it is preferable to perform the immersion at 40 to 60° C. for 3 to 10 seconds. If necessary, seasoning liquid or loosening agent may be added at the same time.

[0023] (5) Drying process The noodle strings are packed into a container called a drying retainer and dried. There are no particular limitations on the drying method other than frying, and drying means such as hot air drying, microwave drying, vacuum freeze drying, and low-temperature air drying may be used, or these may be combined. Hot air drying is a common method for drying non-fried noodles, and in the case of hot air drying, hot air at 60 to 150°C may be used. The drying step may be performed under a combination of multiple conditions, and generally, the noodles are dried until the moisture content after the drying process is 14.5% by weight or less, and preferably 2 to 12% by weight. For example, in hot air drying, it is common to dry the noodles using hot air at about 50 to 100°C and with a wind speed of 1 to 5 m / s until the moisture content is about 8 to 12% by weight, but after drying in this manner, the dried noodles can also be exposed to hot air or hot air that has been conditioned with steam at a wind speed of about 100 to 150°C and with a wind speed of 30 to 70 m / s for a short period of time to perform swelling treatment.

[0024] (4)Other After cooling, the dried non-fried Chinese noodles can be placed in a cup together with soup and ingredients to make instant cup noodles, or can be placed in a bag together with soup to make instant bag noodles. EXAMPLES

[0025] Examples of the present invention are described below, but the present invention is not limited thereto.

[0026] <Consideration of the amount of kansui added> (Test Example 1) 1000 g of wheat flour (medium-strength flour) was mixed with 20 g of salt and 10 g of kansui preparation dissolved in 350 ml of water, and the mixture was kneaded in a mixer for 15 minutes to prepare noodle dough.

[0027] The dough thus prepared was combined to prepare a noodle band, which was then rolled to 1.50 mm using a roll press, and cut using a No. 16 round roll cutting blade to obtain noodle strands. The noodle band was then steamed at 100°C for 2 minutes. The noodle strands were then immersed in 60°C water as a flavoring liquid for 5 seconds. The noodle strands were then cut to approximately 30 cm lengths, and 150 g of the noodle strands were placed in a roughly deep-dish type stainless steel drying container (retainer), and dried for 60 minutes with hot air at 70°C and a wind speed of m / s.

[0028] The dried non-fried Chinese noodles were placed in a polystyrene foam cup and sealed with a paper lid with aluminum attached to create a test sample (instant cup noodles). The test samples were divided into a sample that was stored in a refrigerator at 4°C immediately after production (before forced aging) and a sample that was forced to age for two weeks at a constant temperature and humidity of 40°C and 75% (after forced aging), and each sample was evaluated by checking the appearance, flavor, and texture. Note that forced aging for two weeks at a constant temperature and humidity of 40°C and 75% corresponds to the same deterioration conditions as storing the noodles at room temperature of 25°C for three months.

[0029] The evaluation of the test samples involved not only visually checking the difference in color between the sample before and after forced aging, but also measuring the a-value with a color difference meter (Konica Minolta: model number CR-410) and calculating the difference before and after aging to confirm whether discoloration had been suppressed numerically. The effect of suppressing discoloration was evaluated on the following four-point scale, with a score of △ or higher being considered a pass. <Evaluation of discoloration prevention effect> ◎: The difference in a value before and after deterioration is less than 0.3 ○: The difference in a value before and after deterioration is 0.3 or more and less than 1.0 △: The difference in a value before and after deterioration is 1.0 or more and less than 2.0. ×: The difference in a value before and after deterioration is 2.0 or more.

[0030] The non-fried Chinese noodles were cooked and subjected to a sensory evaluation by six experienced panelists. 85g of non-fried Chinese noodles were placed in a cup, 400ml of boiling water was poured over, the cup was covered and left to stand for 5 minutes, after which the noodles were lightly loosened and eaten, and the flavor and texture were evaluated. The flavor was evaluated separately for kansui odor and deterioration odor. The kansui odor was evaluated on the following 5-point scale, with 3 or above being considered pass, and the deterioration odor was evaluated on the following 3-point scale, with △ or above being considered pass. There was almost no change in the kansui odor before and after forced deterioration. Texture was evaluated only after deterioration in Test 1, and both before and after deterioration in Test 2. Evaluations both before and after deterioration were made on the following three-point scale, with a score of △ or higher being considered a pass. <Evaluation of Kansui odor> 5: The smell of kansui is very strong and very good. 4: Strong kansui flavor, good 3: Has a kansui flavor and is generally good 2: The kansui flavor is weak and somewhat unsatisfactory. 1: The flavor of the kansui is very weak and poor quality. <Evaluation of odor caused by deterioration> 〇: No deterioration odor, good condition △: There is a slight smell of deterioration, but it is generally in good condition ×: Strong odor of deterioration, poor quality <Texture evaluation (before forced deterioration)> ◯: Has a cooked feel and is good. △: A little undercooked and weak, but generally good ×: The cooking sensation is insufficient, weak, and poor quality. <Texture evaluation (after forced deterioration)> ○: Viscoelastic and good △: Viscoelasticity is slightly weak and there is some hardness and brittleness, but it is generally good. ×: The viscoelasticity is extremely weak, and the material is hard and brittle, so it is poor.

[0031] (Test Example 6) Non-fried Chinese noodles were produced in the same manner as in Test Example 1, except that a solution in which calcium chloride was dissolved to a concentration of 2.0% (W / V) was used as the flavoring liquid. The test results are shown in Table 2.

[0032] (Test Examples 2-5, 7-9) Non-fried Chinese noodles were prepared in the same manner as in Test Example 6, except that the amount of kansui added was changed based on Table 1. The results of each test are shown in Table 2.

[0033] [Table 1]

[0034] [Table 2]

[0035] Comparing color between Test Example 1 and Test Example 6, which had the same amount of kansui added, the color of the noodles in Test Example 1 changed to brown after forced aging, but the change in color of the noodles before and after forced aging was very small in Test Example 6, and visual inspection showed no change in color before and after forced aging. As shown in Test Examples 2 to 9, there was a tendency for the difference in color before and after forced aging to increase as the amount of kansui added increased, but all evaluations were pass or above.

[0036] Similarly, when comparing Test Example 1 and Test Example 6, the flavor was slightly weaker in Test Example 6 than in Test Example 1, but both were sufficiently good. In addition, Test Example 1 produced a deterioration odor due to browning after forced aging, but no deterioration odor was detected in Test Example 6. As shown in Test Examples 2 to 9, the deterioration odor was suppressed even when a large amount of kansui was added, and all evaluations were pass or above.

[0037] Regarding texture, all test examples were good before forced aging. Comparing test example 1 and test example 6 after forced aging, test example 1 had a hard and brittle texture, while test example 6 had a good viscoelastic texture, the same as before forced aging. Furthermore, as shown in test examples 2 to 9, even when a large amount of kansui was added, deterioration of texture was suppressed, and all evaluations were pass or above.

[0038] From the above, it was suggested that the use of calcium chloride solution suppresses discoloration after forced aging, and also suppresses the generation of aging odor and deterioration of texture. In addition, the amount of kansui added is preferably 0.4 to 2.0% by weight.

[0039] <Test 2: Examination of flavoring liquid> (Test Example 10) A kneading solution in which 20 g of salt and 10 g of kansui preparation were dissolved in 350 ml of water was added to 1000 g of wheat flour (medium-strength flour), and the mixture was kneaded in a mixer for 15 minutes to prepare a noodle dough. The subsequent noodle-making process was carried out in the same manner as in Test Example 1, except that a seasoning liquid in which calcium chloride was dissolved in water to a concentration of 0.5% (W / V) was used, to produce non-fried Chinese noodles. Evaluation was also carried out in the same manner as in Test Example 1. The test results are shown in Table 4.

[0040] (Test Examples 11 to 16) In Test Example 10, non-fried Chinese noodles were produced in the same manner as in Test Example 10, except that the calcium chloride concentration in the seasoning liquid was changed based on Table 3. The results of each test are shown in Table 4.

[0041] (Test Example 17) In Test Example 10, non-fried Chinese noodles were prepared in the same manner as in Test Example 1, except that a seasoning liquid in which magnesium chloride was dissolved in water to a concentration of 1.0% (W / V) was used. The test results are shown in Table 4.

[0042] [Table 3]

[0043] [Table 4]

[0044] Regarding color, there was a tendency for discoloration after forced aging to be suppressed as the concentration of calcium chloride increased, as shown in Test Examples 1, 10 to 16. In addition, as shown in Test Example 17, discoloration was also suppressed in the same manner when magnesium chloride was used.

[0045] As for flavor, as shown in Test Examples 1 and 10 to 16, there was no deterioration odor in any of the samples, but as the concentration of calcium chloride increased, the kansui odor tended to become weaker, and Test Example 16 was rated as failing. As shown in Test Example 17, the same was true when magnesium chloride was used, and although the deterioration odor improved, the kansui odor became slightly weaker.

[0046] As shown in Test Examples 1, 10 to 16, the texture after deterioration improved with increasing calcium chloride concentration, but the texture before forced deterioration tended to become raw and weak, and Test Example 16 was rated as unacceptable. Similarly, as shown in Test Example 17, when magnesium chloride was used, the texture after deterioration improved with increasing calcium chloride concentration, but the texture became slightly raw. Test Example 17 was rated as unacceptable overall, with acrid taste and poor taste, although the color, flavor, and texture were within the acceptable range.

[0047] From the above, it was suggested that the concentration of the calcium chloride solution is preferably 0.5 to 8.0% (W / V), more preferably 0.8 to 4.0% (W / V), and most preferably 1.0 to 2.0% (W / V).

[0048] As described above, the present invention has the excellent effect of suppressing deterioration over time and producing non-fried Chinese noodles that have a good color, flavor, and texture even after storage by including a step of adhering calcium chloride to noodle strings in a production process for non-fried Chinese noodles that contain at least a large amount of kansui.

Claims

1. preparing noodle dough from a noodle ingredient comprising a main raw material flour and 0.4 to 2.0% by weight of kansui based on the main raw material flour; preparing noodle strings from the noodle dough; applying a solution containing calcium chloride to the noodle strings; and drying the noodle strings.

2. The method for producing non-fried Chinese noodles according to claim 1, characterized in that the calcium chloride concentration of the solution containing calcium chloride is 0.5 to 8.0% (W / V).

3. preparing noodle dough from a noodle ingredient comprising a main raw material flour and 0.4 to 2.0% by weight of kansui based on the main raw material flour; preparing noodle strings from the noodle dough; applying a solution containing calcium chloride to the noodle strings; and drying the noodle strings.

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