Dried noodle mass

Abstract

To provide a method for improving stickiness and loosening of a noodle line surface after reconstitution with hot water of a noodle mass used for an instant cup noodle, especially a hot-air dried (non-fried) and low-sugar dried noodle.SOLUTION: Stickiness of a non-fried and low-sugar noodle string group after reconstitution with hot water is prevented by adding egg powder and alginic acid ester as raw materials. Further, sodium carbonate is preferably used in combination. Further, it is preferable that the present invention is used in a non-soup type product in which hot water is poured and then drained.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a non-fried, low-carbohydrate dried noodle block, which is one form in the field of instant noodles. The dried noodle block of the present invention can be suitably used in the form of instant cup noodles or bag noodles. [Background technology]

[0002] Instant noodles are a delicious food enjoyed by people of all ages. There are two types of instant noodles: oil-dried noodles, which are prepared by drying in oil, and hot-air dried noodles, which are produced by drying in hot air. However, there is also a tendency to prefer hot-air dried noodles due to the calorie content of oils and fats. On the other hand, even in the field of non-fried noodles, there is often a demand for reduced carbohydrate content due to the recent problem of calorie intake.

[0003] To reduce the sugar content, resistant starch is often used as a raw material for the noodles, and noodle strings containing a high content of this resistant starch are often prepared. On the other hand, when such a high content of resistant starch is contained, the surface of the noodle strands often becomes sticky after reconstitution with hot water, and this stickiness can make it difficult to separate the noodle strands, potentially resulting in a problem of a deterioration in texture. This tendency is particularly pronounced in soup-less products, which are eaten after the hot water has been drained and the soup is added and mixed, and a method for improving this has been desired.

[0004] An example of an invention related to the above technical field is Prior Art Document 1, which deals with improving the ability to unravel noodles. However, this prior art is applicable to all types of noodle strings and is not specifically designed for noodle strings containing resistant starch. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2002-281923 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0006] Therefore, the inventors of the present invention aimed to find a method for improving the stickiness and loosening of the surface of noodle strands after reconstitution with hot water, particularly for noodle blocks used in instant cup noodles and the like, and in particular for hot air-dried (non-fried) dried noodles with low carbohydrate content. [Means for solving the problem]

[0007] As a result of extensive research, the inventors discovered that by adding egg powder and an alginate ester in the preparation of hot air dried (non-fried) low-carbohydrate dried noodles, it is possible to prevent the non-fried low-carbohydrate noodles from becoming sticky after rehydrating in hot water and improve their ability to come apart, which led to the completion of the present invention. That is, the first invention of the present application is: "A dried noodle block containing egg powder, alginate ester and resistant starch, dried by hot air drying."

[0008] Next, in the first invention of the present application, it is preferable to use sodium carbonate in combination. That is, the second invention of the present application is: "The dried noodle block according to claim 1, further containing sodium carbonate."

[0009] Next, the first or second invention of the present application is preferably used in a soupless product in which hot water is poured over and then drained. That is, the third invention of the present application is: "The dried noodle block according to claim 1 or 2, which is used in a soupless product that requires pouring hot water over it and then draining the water."

[0010] Next, the first or second invention of the present application is preferably used in instant noodles such as cup noodles and bag noodles. That is, the fourth invention of the present application is: "Cup noodles or packaged noodles comprising the dried noodle block according to claim 1 or 2."

[0011] Furthermore, the applicant of the present application also intends to develop a method for suppressing stickiness of noodle strings after reconstitution in a hot-air-dried noodle block containing resistant starch by utilizing egg powder and an alginate ester. That is, the fifth invention of the present application is: "A method for suppressing stickiness of noodle strands after reconstitution in hot water, characterized by adding egg powder and an alginate ester to a hot-air-dried noodle block containing resistant starch." [Effects of the Invention]

[0012] By using the dried noodle block according to the present invention, stickiness on the surface of the noodle strands after reconstitution with hot water can be reduced, and sticking of the noodle strands together can be suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0013] Hereinafter, an embodiment of the present invention will be described with reference to the drawings. However, the present invention is not limited to these embodiments. ─Indigestible starch─ The resistant starch referred to in the present invention is a type of dietary fiber, and while it is a starch, it is difficult to convert into energy due to its poor absorption in the small intestine, and is said to also have an intestinal regulating effect. Various types of resistant starch can be used as the resistant starch referred to in the present invention, such as modified starch. Examples include, but are not limited to, phosphate-crosslinked modified starch. By using such resistant starch, it is possible to avoid problems such as obesity caused by excessive calorie intake in consumers.

[0014] Here, the content of the resistant starch in the inner layer is preferably in the range of about 10% to 60% by weight of the various ingredients (including wheat flour, starch, thickeners, calcium preparations, egg white, oils and fats, various flavors, brine, etc.) excluding the water added as kneading water, more preferably 20% to 40% by weight, and most preferably 25% to 35% by weight.

[0015] ─Dried noodle blocks using hot air drying─ Instant noodles can be produced by either oil drying or hot air drying, but the present invention is particularly directed to noodle blocks that are dried using the hot air drying method (hot air dried noodle blocks or non-fried noodles).

[0016] Here, the hot air drying method is not particularly limited. Specifically, the hot air used in the hot air drying method is not particularly limited as long as it is a high-temperature air flow. That is, it may be not only air but also nitrogen. Furthermore, it may be not only a drying air flow but also one containing water vapor. Superheated steam may also be used.

[0017] There are no particular restrictions on the temperature for hot air drying, but it is generally around 70 to 150°C. The temperature is preferably about 90 to 130°C.

[0018] It is also possible to change the temperature of the hot air in stages, starting with a high temperature at the beginning of drying and then lowering it. The drying time is generally between 3 and 90 minutes. Next, the speed of the hot air supplied to the formwork is not particularly limited. A speed of about 3 m / s or more is preferable. Furthermore, a speed of about 20 m / s to 90 m / s is suitable. Furthermore, a speed of 50 m / s to 85 m / s is preferable. A speed of 70 m / s to 80 m / s is most preferable.

[0019] ─Cup noodles─ The noodle blocks dried by hot air drying according to the present invention can be used for instant noodles. Specifically, they can be used, for example, as instant noodle products sealed in paper and / or plastic cup-shaped containers. Naturally, the cup-shaped container can also contain a variety of ingredients, such as liquid or powder soups and dried ingredients, in addition to the hot air dried noodle block of the present invention.

[0020] Furthermore, the instant noodles are usually cooked and ready to eat by pouring hot water over them. Furthermore, the dried noodle block of the present invention can be suitably used as soupless cup noodles, which can be eaten by pouring in liquid soup or the like after discarding the hot water and draining the noodles. Specific examples include cup yakisoba, cup oil soba, cup mixed soba, instant yakisoba, instant oil soba, and instant mixed soba. In the case of such drainable cup noodles, problems such as stickiness on the surface of the noodle strands after cooking and sticking of the noodle strands together often occur.

[0021] ─Instant noodles─ The noodle block dried by hot air drying according to the present invention can be used, for example, as a bagged noodle product enclosed in a flexible plastic packaging material. Naturally, the packaged noodles may contain a variety of ingredients, such as liquid or powder soups and dried ingredients, in addition to the hot-air-dried noodle block of the present invention. Furthermore, the instant noodles can usually be eaten by cooking them in a cooking utensil such as a pot. Such instant noodles can also be suitably used as drainable instant noodles.

[0022] ─Egg powder─ The egg powder referred to in the present invention refers to a powder obtained by drying eggs, and may be any of egg white powder, whole egg powder, and egg yolk powder, although whole egg powder is particularly preferred. The amount of egg powder added is generally 0.1 to 2.0% by weight based on the total weight of the ingredients excluding the water added as mixing water, preferably 0.2 to 1.6% by weight, and more preferably 0.3 to 1.2% by weight. Egg powder may be mixed with the main raw material flour such as wheat flour or starch, or may be mixed with the kneading water.

[0023] -Alginate ester- In the present invention, the alginate ester refers to a derivative in which propylene glycol is ester-bonded to the carboxyl group of uronic acid, which is a sugar constituent of alginic acid. In other words, the alginate ester in this invention is a derivative in which propylene glycol is ester-bonded to "alginic acid" extracted from seaweed, and is a type of thickening polysaccharide used as a food stabilizer or thickener.

[0024] Overseas, it is generally known by the English name Propylene Glycol Alginate or its abbreviation "PGA." It is listed in the Japanese Food Additives Standards as "Propylene Glycol Alginate Ester," but it is commonly referred to as "Alginic Acid Ester," which is another name, and this article will refer to it as alginic acid ester. The amount of alginate ester added is generally 0.04% to 1.0% by weight based on the total weight of the various raw materials excluding the water added as kneading water. 0.1% to 0.8% by weight is preferable. 0.2% to 0.6% by weight is even more preferable. The alginate ester may be added at any time, but is generally mixed with the main raw material flour, such as wheat flour or starch.

[0025] ─Sodium carbonate─ In the present invention, it is also preferable to use sodium carbonate. The use of sodium carbonate has the effect of astringing gluten and giving the noodles firmness. Of course, sodium carbonate may be added as part of the so-called "kansui" (water lye) used in Chinese noodles.

[0026] The amount of sodium carbonate added is generally in the range of 0.08 to 0.8% by weight, preferably 0.1 to 0.7% by weight, and more preferably 0.2 to 0.6% by weight, based on the total weight of the raw materials excluding the water added as mixing water. Although sodium carbonate is generally dissolved in mixing water, it may also be mixed with the raw material flour.

[0027] ─Other ingredients─ As other ingredients, various materials commonly used in noodles can be used, such as kansui (water), salt, and coloring. [Example]

[0028] Examples of the present invention will be described below. In the following test examples, % indicates % by weight. [Test Example 1] The effect of varying the amount of egg powder added was investigated. ─Preparation of noodle strings─ In addition to 500 g of wheat flour, 100 g of starch, 300 g of resistant starch, and 100 g of gluten, 0.4% alginate ester was added to 1000 g of the total weight of each of the above ingredients and mixed. To this, 2.5% salt, 0.4% sodium carbonate, and 0 to 1.6% egg powder were added to the total 1000 g (the amount of egg powder in the samples was A: 0% (Test area 1-1), B: 0.2% (Test area 1-2), C: 0.4% (Test area 1-3), D: 0.8% (Test area 1-4), E: 1.2% (Test area 1-5), and F: 1.6% (Test area 1-6)). These were mixed, and 300 ml of mixing water was added. The mixture was kneaded in a mixer for 15 minutes to prepare dough.

[0029] This noodle dough was shaped and rolled five times using a rolling mill, adjusting the thickness of the noodle strands after reconstitution to 1.00 mm. This was cut into a wave shape using cutting rollers, and the resulting noodle strands were immediately steamed for 2 minutes 30 seconds before being stretched and cut into lengths of approximately 30 cm. These were then packed into a retainer and dried in hot air at a temperature of 105°C to 130°C for 2 minutes 30 seconds as a primary drying step, and then at a temperature of 75°C to 95°C for 30 minutes as a secondary drying step.

[0030] ─Sensory evaluation─ The sensory evaluation was carried out as follows. The evaluation was carried out by six experienced noodle technicians. 600 g of boiling water was poured onto the noodle block (approximately 75 g) obtained in each of the test examples above, and after leaving it to stand for 4 minutes, the water was drained and the stickiness and taste (hardness) of the noodle strings were evaluated when eaten.

[0031] The evaluation was carried out by six experienced noodle technicians, and the average score was calculated.

[0032] First, stickiness was evaluated using a 5-point scale. Here, 5 indicates no stickiness at all, 4 indicates almost no stickiness, 3 indicates slight stickiness, 2 indicates slight but tolerable stickiness, and 1 indicates stickiness. The evaluation results are shown in Table 1. A rating of 2.0 or higher indicates the effects of the present invention and is within the acceptable effective range.

[0033] [Table 1]

[0034] The evaluation results showed that stickiness was significantly reduced from test plot 1-3 (C: egg addition amount 0.4%), and the evaluation did not change significantly even when more egg was added. Next, the taste was evaluated by measuring the hardness of the noodles when they were eaten after draining the water. The evaluation was done on a scale of 1 to 5, with 5 being just the right hardness and 1 being either too hard or too soft. The evaluation results are shown in Table 2. A rating of 3.0 or above was considered an acceptable range for the evaluation.

[0035] [Table 2]

[0036] The evaluation results showed that test plot 1-6 (F: egg addition amount 1.4%) tended to feel a little hard, but was still fully acceptable. [Test Example 2] The effects of sodium carbonate and alginate ester in the present invention were investigated.

[0037] [Test area 2-1] (Potassium carbonate used) In addition to 500g of wheat flour, 100g of starch, 300g of resistant starch, and 100g of gluten, 2.5% of salt per 1000g of the total weight of the above ingredients is added. potassium carbonate The resulting mixture was mixed with 300 ml of mixing water and kneaded in a mixer for 15 minutes to produce a dough. The subsequent preparation of the noodle block was carried out in the same manner as in Test Example 1 to produce a dried noodle block. ─Sensory evaluation─ The sensory evaluation was carried out in the same manner as in Test Example 1. The results of the taste, mainly focusing on stickiness and hardness, are shown in Tables 3 and 4, respectively.

[0038] [Test area 2-2] (Potassium carbonate and alginate ester used in combination) For test plot 3-1, 500 g of wheat flour, 100 g of starch, 300 g of resistant starch, and 100 g of gluten were added, and 0.4% of an alginate ester was added relative to the total weight of the above ingredients (1000 g), but the same procedure was followed as for test plot 2-1, with the exception that a dried noodle block was prepared.

[0039] The sensory evaluation results for taste, mainly stickiness and hardness, are shown in Tables 3 and 4, respectively.

[0040] [Test area 2-3] (Sodium carbonate) 500g of wheat flour, 100g of starch, 300g of resistant starch, and 100g of gluten were mixed together to obtain 2.5% salt, 0.4% sodium carbonate, and 0.4% egg powder (whole egg powder) for a total weight of 1000g. 300ml of mixing water was added and the mixture was kneaded in a mixer for 15 minutes to produce a dough. The subsequent preparation of a noodle block was carried out in the same manner as in Test Example 1 to produce a dried noodle block.

[0041] The sensory evaluation results for taste, mainly stickiness and hardness, are shown in Tables 3 and 4, respectively.

[0042] [Test area 2-4] (Sodium carbonate and alginate ester used in combination) For test plot 2-3, 500 g of wheat flour, 100 g of starch, 300 g of resistant starch, and 100 g of gluten were used, and a dried noodle block was prepared in the same manner as test plot 2-3, except that 0.4% alginate ester was added per 1000 g total weight of the above ingredients.

[0043] The sensory evaluation results for taste, mainly stickiness and hardness, are shown in Tables 3 and 4, respectively. ─Sticky results─

[0044] [Table 3]

[0045] The evaluation results showed that compared to Test Plot 2-1 (A), Test Plot 2-2 (B) and Test Plot 2-3 (C) had reduced stickiness, and Test Plot 2-4 (D) tended to have the least stickiness. ─Taste results, focusing on hardness─

[0046] [Table 4]

[0047] The evaluation results showed that Test Plots 2-2 (B) and 2-4 (D) tended to be better than Test Plot 2-1 (A).

Claims

1. The dried noodle mass contains egg powder, alginate ester, and resistant starch, and is dried by hot air drying.

2. The dried noodle block according to claim 1, further comprising sodium carbonate.

3. 3. The dried noodle block according to claim 1 or 2, which is used in a soupless noodle product that requires pouring hot water over it and then draining the water.

4. 3. Cup noodles or packaged noodles comprising the dried noodle block according to claim 1 or 2.

5. A method for suppressing stickiness of noodle strings after reconstitution in hot water, comprising adding egg powder and an alginate ester to a hot-air-dried noodle block containing resistant starch.

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