Method for reducing salt content in noodles containing sodium phosphate

Abstract

To provide a method for reducing salt content in noodles containing sodium phosphate, while hardly affecting the texture.SOLUTION: In reducing the salt content of noodles to which sodium phosphate has been added, the sodium phosphate is replaced with potassium phosphate and sodium phosphate in such a manner that the weight ratio of potassium phosphate to sodium phosphate is adjusted to 1:0.1-4. Furthermore, potassium phosphate and sodium phosphate are added such that the total weight thereof is 80-140 wt.% relative to the weight before the salt reduction. In this way, a method for reducing salt content while hardly affecting the texture can be provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for reducing salt content in noodles to which sodium phosphate has been added. [Background technology]

[0002] In recent years, many so-called low-salt products with reduced sodium content have been launched onto the market in order to prevent high blood pressure. In the 2015 edition of the Ministry of Health, Labor and Welfare's "Dietary Reference Intakes for Japanese," the daily salt intake target was less than 8g for adult men and less than 7g for adult women, whereas in the 2020 edition, the daily salt intake target was less than 7.5g for adult men and less than 6.5g for adult women, and it is expected that the trend towards reduced salt intake will continue to grow in the future.

[0003] Techniques for reducing the salt content of noodles are disclosed in, for example, Patent Documents 1 to 6.

[0004] Patent Document 1 describes a technology relating to udon noodles that have sufficient firmness even when a smaller amount of salt is added than conventional noodles, and describes udon noodles that contain wheat flour, a thickening composition, and water, with the thickening composition containing xanthan gum, roasted bean gum, and guar gum.

[0005] Patent Document 2 describes a technique for producing salt-free or reduced-salt Chinese noodles, in which wheat flour is mixed with arginine or an arginine salt to produce noodles.

[0006] Patent Document 3 describes noodles containing either isomaltulose or reduced isomaltulose or both, as well as a method for producing noodles with reduced or no sodium salt content, particularly sodium chloride and sodium carbonate, and a method for producing noodles.

[0007] Patent Document 4 describes a method for producing salt-free noodles using magnesium chloride contained in bittern, as a technique for producing salt-free noodles without adding salt.

[0008] Patent Documents 5 and 6 disclose a technique for producing fried noodles with reduced sodium, in which potassium lactate is added in an amount of 1 to 3% by weight relative to the total weight of the main ingredient flour, dough is prepared, and instant noodles are produced. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-84772 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-213434 [Patent Document 3] Patent No. 4644298 [Patent Document 4] Patent No. 4761534 [Patent Document 5] Patent No. 6353499 [Patent Document 6] Patent No. 6334623 Summary of the Invention [Problem to be solved by the invention]

[0010] The present invention aims to provide a method for reducing salt in noodles containing sodium phosphate, which has little effect on the texture. [Means for solving the problem]

[0011] In researching salt reduction in noodles, the inventors attempted to reduce not only the salt directly contained in noodles, but also salts contained as sodium other than salt. As a result of their intensive research, they discovered a method for reducing salt in noodles containing sodium phosphate without affecting the texture, which led to the present invention.

[0012] That is, this is a method for reducing the salt content of noodles to which sodium phosphate has been added, characterized in that the sodium phosphate added to the noodles before salt reduction is replaced with potassium phosphate and sodium phosphate in a total amount of 80 to 140% by weight of the weight of the sodium phosphate added to the noodles before salt reduction, and the weight ratio of the potassium phosphate and sodium phosphate to be added is 0.1 to 4 parts sodium phosphate to 1 part potassium phosphate.

[0013] Furthermore, when sodium pyrophosphate is added as a polymerized phosphate to noodles containing sodium phosphate before the salt reduction according to the present invention, it is preferable to change the entire amount to potassium pyrophosphate.

[0014] Furthermore, the amount of sodium phosphate added to noodles before salt reduction according to the present invention is preferably in the range of 0.1 to 1.5% by weight relative to the weight of the main ingredient flour of the noodles.

[0015] Furthermore, the noodles according to the present invention are preferably instant noodles. [Effects of the Invention]

[0016] The present invention provides a method for reducing salt content in noodles containing added sodium phosphate, which has little effect on the texture. DETAILED DESCRIPTION OF THE INVENTION

[0017] The present invention will be described in detail below, but the present invention is not limited to the following description.

[0018] (noodles) The salt reduction method of the present invention is directed to noodles to which sodium phosphate has been added. Examples of noodles include fresh noodles, semi-fresh noodles, dried noodles, steamed noodles, boiled noodles, frozen noodles, and instant noodles (fried noodles, non-fried noodles). Examples of noodles include Chinese noodles, Japanese-style noodles (udon, soba, etc.), and pastas (spaghetti, macaroni, etc.). Among these, instant noodles are examples of noodles to which the sodium phosphate of the present invention has been added in large amounts. For instant fried noodles, it is added in particularly large amounts to Japanese-style noodles (soba, udon, etc.), while for instant non-fried noodles, it is added in large amounts to any noodle type, including Chinese noodles, Japanese-style noodles, and pastas. A certain amount of sodium salt of polymerized phosphate is contained in all instant noodles.

[0019] (sodium phosphate) Sodium phosphate in the present invention refers to trisodium phosphate. Furthermore, the salt reduction method of the present invention is effective when sodium phosphate is added to noodles before salt reduction in an amount of 0.1 to 1.5% by weight, based on the weight of the main ingredient flour of the noodles, as described below. If the amount of sodium phosphate added before salt reduction is too small, the sodium phosphate added will have little effect on the texture of the noodles, making it difficult to feel the effects of the present invention. Conversely, if the amount of sodium phosphate added before salt reduction is too large, the texture of the noodles will be unsatisfactory, and the sodium phosphate will have poor solubility in water, necessitating measures such as heating to dissolve the noodles. It is particularly preferable for sodium phosphate to be added in an amount of 0.3 to 0.8% by weight, based on the weight of the main ingredient flour of the noodles, as described below.

[0020] (Raw material blend) Examples of main ingredient flours used in the noodles of the present invention include wheat flour (including durum flour), buckwheat flour, barley flour, rice flour, and other grain flours; various starches such as potato starch, tapioca starch, corn starch, and pea flour; and protein materials such as activated gluten, egg white powder, and soy protein powder. These may be used alone in the case of grain flours, but in other cases, they are used in combination. Furthermore, starches that can be used include raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and cross-linked starch, and resistant starch can also be used as dietary fiber. When using a large amount of starch, it is preferable to add activated gluten to improve noodle production properties.

[0021] Other auxiliary ingredients that can be added in the present invention include salt, alkaline agents, polymerized phosphates, various thickeners, noodle quality improvers, edible oils and fats, pH adjusters, various colorants such as carotene colorants, and preservatives that are commonly used in the production of noodles. These may be added together with the main ingredient flour, or may be added by dissolving or suspending them in the kneading water. Furthermore, potassium lactate, potassium chloride, sodium glutamate, potassium glutamate, sodium gluconate, potassium gluconate, etc. may be used in place of the salt added to the kneading water.

[0022] (How to reduce salt) The method for reducing salt content in noodles containing sodium phosphate according to the present invention involves adding potassium phosphate and sodium phosphate instead of the sodium phosphate added before salt reduction. Potassium phosphate and sodium phosphate are added to noodles by dissolving them in kneading water and adding them. Furthermore, the potassium phosphate and sodium phosphate are added in such a way that the total amount of potassium phosphate and sodium phosphate added is 80 to 140% by weight of the amount of sodium phosphate added before salt reduction. If the total amount of potassium phosphate and sodium phosphate added is less than 80% by weight of the amount of sodium phosphate added before salt reduction, the texture is significantly affected. Similarly, if the total amount of potassium phosphate and sodium phosphate added is more than 140% by weight of the amount of sodium phosphate added before salt reduction, the texture is also significantly affected.

[0023] The weight ratio of potassium phosphate and sodium phosphate to be added is 1:1 to 0.1 to 4:1. Replacing all sodium phosphate with potassium phosphate to reduce salt content has almost no effect on noodle production, but significantly worsens texture. However, it has been found that adding even a small amount of sodium phosphate significantly improves texture, although the reason for this is unknown. If the sodium phosphate content is too low, the texture improvement effect is weak, and if the sodium phosphate content is too high, it is difficult to obtain the salt reduction effect. More preferably, sodium phosphate is added in a ratio of 0.1 to 0.7:1 to potassium phosphate.

[0024] A more preferred method is to replace the sodium phosphate used before salt reduction with an equal weight of potassium phosphate, and add sodium phosphate in a weight ratio of 0.1 to 0.2 parts by weight to potassium phosphate, thereby maintaining a high salt reduction rate while suppressing deterioration in texture.

[0025] Furthermore, when the noodles according to the present invention contain sodium pyrophosphate (tetrasodium pyrophosphate) as the sodium salt of polymerized phosphate, a preferred method of reducing salt content is to replace all of the sodium pyrophosphate added before reducing the salt content with potassium pyrophosphate (tetrapotassium pyrophosphate). Potassium pyrophosphate is added to noodles by dissolving it in the kneading water and adding it. The sodium salt of polymerized phosphate itself is often added as a chelating agent for the purposes of stabilizing noodle-making properties and improving shelf life, but compared to other sodium salts of polymerized phosphates, replacing all sodium pyrophosphate with potassium pyrophosphate has little effect on shelf life, noodle-making properties, or texture, and allows for a reduction in sodium content.

[0026] The salt reduction method according to the present invention does not directly reduce salt content, but rather reduces salt content equivalent to salt by reducing the sodium content itself.

[0027] <Noodle production> (Noodle making process) In the method for producing noodles according to the present invention, the noodle dough can be prepared in the usual manner, i.e., by kneading the main ingredient flour and kneading water uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like to produce a crumbly dough.

[0028] Next, noodle strands are produced from the dough thus produced. Production methods may be carried out according to conventional methods, including a method in which the dough is made into a coarse noodle sheet using a roll, then formed into a noodle sheet by compounding or the like, and further rolled multiple times using a roll to produce a predetermined noodle sheet thickness, and then the noodle sheet is cut out using a cutting roll known as a cutting blade to produce noodle strands. Noodle strands may also be produced by extrusion using an extruder, or small blocks may be produced using an extruder and then a noodle sheet may be produced, or a noodle sheet may be extruded using an extruder and then rolled and cut out. Alternatively, multiple noodle sheets may be combined to produce a noodle sheet with a multilayer structure, and then rolled and cut out. When using an extruder or the like to produce an extruded noodle sheet, extruded small blocks, or extruded noodle strands, it is preferable to do so under reduced pressure.

[0029] (Production of fresh and semi-fresh noodles) If the produced noodle strands are fresh noodles, they can be dusted with starch or other flour as needed to produce fresh noodles. The produced fresh noodles can be stored at room temperature or refrigerated and sold as fresh noodles. Fresh noodles can also be lightly dried to a moisture content of 20 to 27% by weight to produce semi-fresh noodles.

[0030] When the prepared fresh noodles or semi-fresh noodles are sold commercially, they can be packaged after adding an oxygen scavenger or an alcohol-generating oxygen scavenger as needed, and then the noodles can be sold as fresh noodles that can be stored at room temperature or refrigerated, with the addition of a separate soup as needed.

[0031] (Dried noodles) Dried noodles can be produced by drying the prepared noodle strands. Drying can be carried out according to standard methods for drying dried noodles, and in the case of pasta, high-temperature drying at 70°C or higher, while mechanical drying of udon and somen noodles can be carried out at a medium temperature of 35 to 50°C, room temperature drying, or low-temperature drying at 20°C or lower, etc., so that the moisture content is 14% by weight or less.

[0032] When dried using a rod-drying method, the dried noodles can be cut to an appropriate length and then packaged to produce a dried noodle product.

[0033] (Boiled noodles / Steamed noodles) The prepared noodles are pre-cooked by steaming or boiling to make them easier to eat. Steaming, for example, involves passing the noodles through a steam chamber that emits saturated steam for 2 to 15 minutes to achieve gelatinization. A hydration step such as showering or immersion can also be combined. Boiling, for example, involves immersing the noodles in a boiling tank with water adjusted to 90°C or higher for 30 seconds to 10 minutes to achieve gelatinization.

[0034] When the cooked noodles are steamed noodles, the steamed noodle strands are cooled with water as necessary, cut to a predetermined length, and each predetermined measurement is placed in a polyethylene or polypropylene packaging film, oil for loosening is added, the film is sealed, and if necessary, heat sterilized at 60 to 100°C for 10 to 50 minutes, and then cooled to produce steamed noodles.

[0035] If the cooked noodles are boiled noodles, the cut and boiled noodle strands are washed with water. Washing removes the slime from the surface and cools and tightens the noodle strands. One method for washing with water is to immerse the gelatinized noodle strands in a water bath at about 4 to 20°C. In this case, multiple water baths can be prepared and the noodle strands can be washed and cooled in stages. Alternatively, by spraying air into the water bath, the noodle strands can be washed and cooled while moving.

[0036] Ramen noodles and other noodles can be prepared by applying a loosening agent to washed noodle strands, placing them in a container for eating, or sealing them in a polyethylene or polypropylene bag, and optionally sterilizing them by heating at 60 to 100°C for 10 to 50 minutes, followed by cooling to produce boiled noodles.

[0037] In the case of noodles such as udon and soba, noodle strands that have been washed with water can also be soaked in acid if necessary. Soaking the noodle strands in an acid solution reduces the pH of the noodle strands to 6 or less, inhibiting bacterial growth during storage. Examples of ingredients used in the acid solution include organic acids such as acetic acid, lactic acid, and citric acid, acids such as pyruvic acid, phosphoric acid, and sulfonic acid, as well as salts of these acids. These ingredients can be used to adjust the concentration, pH, and soaking time of the acid solution so that the pH of the noodle strands is 6 or less. A predetermined weight of the acid-soaked noodle strands can be placed in packaging film such as polyethylene or polypropylene, and a loosening agent added. The resulting product is then sealed and packaged. If necessary, the noodle strands can be sterilized by heating at 60 to 100°C for 10 to 50 minutes, and then cooled to produce boiled noodles.

[0038] The prepared boiled noodles or steamed noodles can be packaged after adding a soup as required to form boiled or steamed noodle products.

[0039] (Frozen noodles) The prepared noodle strands are pre-cooked by steaming or boiling to gelatinize them so that they can be easily eaten in the same way as boiled or steamed noodles. Steaming can be achieved by passing the noodle strands through a steam chamber that emits saturated steam for 2 to 15 minutes. A hydration step such as showering or immersion can also be combined. Boiling can be achieved by immersing the noodle strands in a boiling tank adjusted to a temperature of 90°C or higher for 30 seconds to 10 minutes.

[0040] The cooked noodles are optionally immersed in a water bath at about 4 to 20°C, rinsed and cooled, then placed in a freezing container and frozen. There are no particular restrictions on the freezing method, but quick freezing at a temperature of about -30 to -60°C using an air blast spiral freezer, tunnel freezer, quick freezer, or the like is preferred. At this time, ingredients and sauces can be added before or during freezing and frozen together with the noodles. Frozen ingredients and sauces can also be added after freezing.

[0041] The frozen noodles produced can be packaged and sold, and can be packaged and sold after adding separately provided ingredients and soup.

[0042] (instant noodles) The prepared noodle strands are steamed as needed to gelatinize the noodle strands. The preferred steaming conditions vary depending on the type and thickness of the noodles, so the preferred conditions can be set appropriately to suit the desired texture. Steaming can be done by boiling or heating with saturated steam, or by heating with superheated steam, and a hydration step such as showering or soaking can also be combined. The cooked noodles can also be treated with a seasoning or loosening agent as needed.

[0043] The gelatinized noodle strands are placed in a drying container, and in the case of fried noodles, they can be fried and dried in frying oil at 120 to 170°C until the moisture content is approximately 1 to 5% by weight, or in the case of non-fried noodles, they can be dried in hot air at 50 to 160°C for 3 to 150 minutes until the moisture content is 14% by weight or less. Other drying methods that can be used include microwave drying and vacuum freeze drying, and these drying methods can also be used in combination.

[0044] The dried noodle mass can be placed in a cup or bag and filled directly or with a separate soup or ingredients to produce an instant noodle product.

[0045] As described above, in noodles containing a large amount of sodium phosphate, by replacing the added sodium phosphate with potassium phosphate and sodium phosphate in a specific ratio, it is possible to provide a method for reducing salt in noodles that has little effect on the texture. [Example]

[0046] The present embodiment will be described in more detail below with reference to examples.

[0047] <Experiment 1: Reducing salt in instant fried noodles (fried udon)> (Test Example 1-1) For 1kg of main ingredient flour consisting of 750g wheat flour and 250g acetylated tapioca starch, 20g of salt, 4g of sodium phosphate, 0.4g of sodium polyphosphate as a polymeric phosphate, 2g of sodium pyrophosphate, and 0.5g of anhydrous citric acid were dissolved in water, and the resulting mixture was brought to 410ml with mixing water. The mixture was then mixed in a normal pressure mixer for 15 minutes to prepare noodle dough.

[0048] The dough was rolled into a coarse noodle sheet and combined to produce a noodle sheet. The noodle sheet was then rolled out to a final noodle sheet thickness of 1.2 mm using a roll, and cut into noodle strands using a No. 12 cutting blade roll.

[0049] The noodle strings were then steamed for 2 minutes in a steamer using saturated steam at 240 kg / h to gelatinize the noodle strings.

[0050] The gelatinized noodle strings were immersed in a seasoning solution made by dissolving 3 g of citric acid and 0.5 g of water-soluble soybean dietary fiber in water and measuring up to 1 L, then cut into approximately 40 cm pieces. These were then packed into deep-frying retainers (containers) for rice bowls in amounts of 170 g per serving, and dried at 150°C for 2 minutes and 10 seconds to obtain fried noodle samples (udon) with a moisture content of 3% by weight.

[0051] (Test Example 1-2) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 0.8 g of potassium phosphate and 3.2 g of sodium phosphate.

[0052] (Test Example 1-3) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 1.6 g of potassium phosphate and 2.4 g of sodium phosphate.

[0053] (Test Example 1-4) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 2.4 g of potassium phosphate and 1.6 g of sodium phosphate.

[0054] (Test Example 1-5) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 3.2 g of potassium phosphate and 0.8 g of sodium phosphate.

[0055] (Test Examples 1-6) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 4 g of potassium phosphate.

[0056] (Test Example 1-7) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 4 g of potassium phosphate and 0.4 g of sodium phosphate.

[0057] (Test Example 1-8) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 4 g of potassium phosphate and 0.8 g of sodium phosphate.

[0058] (Test Example 1-9) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 4 g of potassium phosphate and 1.6 g of sodium phosphate.

[0059] (Test Example 1-10) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that the sodium phosphate added to the mixing water was changed to 0.8 g of potassium phosphate and 2.4 g of sodium phosphate.

[0060] (Test Example 1-11) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that 4.8 g of potassium phosphate was added to the mixing water instead of sodium phosphate.

[0061] (Test Example 1-12) A fried noodle sample (udon) was prepared according to the method of Test Example 1-1, except that sodium phosphate was not added to the mixing water.

[0062] (Test Example 1-13) A fried noodle sample (udon) was prepared according to the method of Test Example 1-8, except that potassium pyrophosphate was added to the mixing water instead of sodium pyrophosphate.

[0063] The texture of the cooked noodles in each test group was evaluated using Test Example 1-1 as the standard. Regarding the cooking method, the noodle sample and powdered soup were placed in a bowl-shaped expanded polystyrene cup, 490 ml of boiling water was added, the lid was placed, and the noodle was left to stand for 5 minutes before being eaten and the texture was evaluated. Evaluation was carried out by six experienced panelists, and with regard to texture, samples with a moderate flexibility and elasticity and good texture, as in Test Example 1-1, were rated as ◎; samples lacking flexibility and elasticity compared to Test Example 1 but generally good, were rated ○; samples with poor flexibility and elasticity and a texture that was inferior, were rated △; and samples with significantly poor flexibility and elasticity and a significantly poor texture, were rated ×.

[0064] The results of the sensory evaluation for each test group in Experiment 1 are shown in Table 1 below.

[0065] [Table 1]

[0066] As shown in Test Example 1-12, when sodium phosphate was omitted, the texture became soft and lacked elasticity, significantly worsening.Also, as shown in Test Example 1-6, when simple sodium phosphate was replaced with potassium phosphate, the texture was hard but lacked flexibility and elasticity, becoming hard and brittle.

[0067] However, as shown in Test Examples 1-2 to 1-6, by replacing sodium phosphate with a mixture of sodium phosphate and potassium phosphate, it was possible to reduce salt without significantly affecting the texture. As the ratio of potassium phosphate increased, the texture became hard and brittle.

[0068] Furthermore, as shown in Test Examples 1-7 to 1-9, in the test plots in which sodium phosphate was replaced with potassium phosphate and additional sodium phosphate was added, it was possible to improve the texture compared to Test Example 1-6 while maintaining a high salt reduction rate. However, as shown in Test Example 1-9, adding too much sodium phosphate changes the texture itself, so it is considered that the weight that can be added should preferably be 140% by weight of the total of sodium phosphate and potassium phosphate relative to the weight of sodium phosphate before salt reduction.

[0069] Conversely, as shown in Test Example 1-10, when the total amount of sodium phosphate and potassium phosphate is less than the amount of sodium phosphate added before salt reduction, the deterioration in texture can be suppressed by increasing the amount of sodium phosphate added, but the salt reduction rate will be lower, so it is considered preferable that the total amount of sodium phosphate and potassium phosphate be equal to or greater than the weight of sodium phosphate before salt reduction.

[0070] Furthermore, as shown in Test Example 1-13, in the test group in which sodium pyrophosphate was replaced with potassium pyrophosphate, the texture remained almost unchanged compared to Test Example 1-8, and the sodium content could be further reduced.

[0071] <Experiment 2: Reducing salt in instant fried noodles (soba)> (Test Example 2-1) The main ingredient flour, consisting of 700g of wheat flour and 300g of buckwheat flour, was mixed with kneading water, which was made by dissolving 20g of salt, 5g of sodium phosphate, and 2.5g of polyphosphate (sodium polyphosphate) in 360g of water, and mixed for 15 minutes in a normal pressure mixer to make noodle dough.

[0072] The dough was rolled into a coarse noodle sheet using a roll, which was then combined to produce a noodle sheet. The resulting noodle sheet was then rolled out using a roll to a final noodle sheet thickness of 1.0 mm, and then cut into noodle strands using a No. 20 cutting blade roll.

[0073] The noodle strings were then steamed for 2 minutes in a steamer using saturated steam at 240 kg / h to gelatinize the noodle strings.

[0074] The gelatinized noodle strands were immersed in a seasoning solution prepared by dissolving 15 g of salt, 10 ml of soy sauce, and 1 g of citric acid in water and measuring up to 1 L, then cut into approximately 30 cm pieces. These were then packed into a frying retainer (container) in portions of 100 g each and dried at 150°C for 2 minutes to obtain fried noodle samples (soba) with a moisture content of 3% by weight.

[0075] (Test Example 2-2) A fried noodle sample (soba) was obtained in the same manner as in Test Example 2-1, except that potassium phosphate was added to the mixing water instead of sodium phosphate.

[0076] (Test Example 2-3) The same procedure was repeated as in Test Example 2-1, except that the sodium phosphate added to the kneading water was changed to 5 g of potassium phosphate and 1 g of sodium phosphate. ) was obtained.

[0077] The samples obtained in Experiment 2 were evaluated for texture based on Test Example 2-1, in the same way as in Experiment 1. Regarding the cooking method, the noodle sample and powdered soup were placed in a bowl-shaped expanded polystyrene cup, 490 ml of boiling water was added, the lid was placed, and the container was left for 3 minutes before eating, and the texture was evaluated. The evaluation results are shown in Table 2 below.

[0078] [Table 2]

[0079] As shown in Experiment 2, in instant fried noodles (soba), salt reduction was possible without changing the texture of the sodium phosphate before salt reduction, just as in Experiment 1.

[0080] <Experiment 3: Reducing salt in instant non-fried noodles (Chinese noodles)> (Test Example 3-1) The main ingredient flour, consisting of 950g wheat flour and 50g acetylated tapioca starch, was mixed with 5g of calcium carbonate as a secondary ingredient, and a mixing solution of 20g of salt, 8g of kansui preparation (potassium carbonate:sodium carbonate = 6:4), 4g of sodium phosphate, 1g of polymerized phosphate (sodium polyphosphate), and 0.2g of marigold pigment dissolved in 400g of water was added, and the mixture was mixed in a normal pressure mixer for 15 minutes to produce noodle dough.

[0081] The dough was rolled into a coarse noodle sheet using a roll, which was then combined to produce a noodle sheet. The resulting noodle sheet was then rolled out using a roll to a final noodle sheet thickness of 1.5 mm, and then cut into noodle strands using a No. 16 round cutting roll.

[0082] The noodle strings were then steamed for 2 minutes and 30 seconds in a steamer using saturated steam at 270 kg / h to gelatinize the noodle strings.

[0083] The gelatinized noodle strands were immersed for 5 seconds in a seasoning solution prepared by dissolving 45 g of salt, 5 g of gum arabic, and 3 g of monosodium glutamate in water and measuring up to 1 L, then cut into lengths of approximately 40 cm. These were then packed into non-fried noodle retainers for ramen bowls at 150 g per serving and dried at 85°C for 50 minutes to obtain non-fried Chinese noodle samples.

[0084] (Test Example 3-2) A non-fried Chinese noodle sample was obtained in the same manner as in Test Example 2-1, except that potassium phosphate was added to the mixing water instead of sodium phosphate.

[0085] (Test Example 3-3) A non-fried Chinese noodle sample was obtained in the same manner as in Test Example 2-1, except that the sodium phosphate added to the mixing water was changed to 4 g of potassium phosphate and 0.8 g of sodium phosphate.

[0086] The samples obtained in Experiment 3 were evaluated for texture based on Test Example 3-1, as in Experiment 1. Regarding the cooking method, the non-fried Chinese noodle samples were placed in a pot containing 500 ml of boiling water, cooked for 5 minutes, turned off the heat, transferred to a serving dish, and then eaten and evaluated. The evaluation results are shown in Table 3 below.

[0087] [Table 3]

[0088] As shown in Experiment 3, in instant non-fried noodles (Chinese noodles), salt reduction was possible without changing the texture of the sodium phosphate before salt reduction, just as in Experiment 1.

Claims

1. A method for reducing salt content in noodles to which sodium phosphate has been added, comprising: In place of the sodium phosphate added to the noodles before the salt reduction, potassium phosphate and sodium phosphate are added in a total amount of 80 to 140% by weight based on the weight of the sodium phosphate added to the noodles before the salt reduction, A method for reducing salt content in noodles containing added sodium phosphate, characterized by adding sodium phosphate to potassium phosphate in a weight ratio of 1 part potassium phosphate to 0.1 to 4 parts sodium phosphate.

2. Before the salt reduction, noodles contained sodium pyrophosphate as a sodium salt of polyphosphate.

2. The method for reducing salt in noodles containing sodium phosphate according to claim 1, wherein all sodium pyrophosphate added to the noodles before salt reduction is replaced with potassium pyrophosphate.

3. 3. The method for reducing salt content in noodles containing added sodium phosphate according to claim 1 or 2, wherein the weight of sodium phosphate added to the noodles before salt reduction is 0.1 to 1.5% by weight relative to the weight of the main ingredient flour of the noodles.

4. 3. The method for reducing salt content of noodles containing sodium phosphate according to claim 1, wherein the noodles are instant noodles.

Images