Starch noodles and their manufacturing method

Abstract

This disclosure aims to provide a method for producing starch noodles that have excellent workability and do not become soggy after being rehydrated, even when characteristic-imparting ingredients are kneaded into the dough without requiring a aging process, and to provide starch noodles produced by this manufacturing method. [Solution] This disclosure provides a method for producing starch noodles, comprising a raw material mixing step, a noodle making step, an gelatinization step, and a drying step, but excluding a aging step. The raw materials in the aforementioned raw material mixing step include starch, a property-imparting agent, an alkaline agent, and an alginate ester, Free from wheat flour and / or gluten, The present invention relates to a method for producing starch noodles, wherein the pH of the noodle suspension obtained in the drying step is greater than 6.5 and less than or equal to 9.

Description

Technical Field

[0001] The present disclosure relates to starch noodles and a method for producing the same.

Background Art

[0002] Starch noodles represented by harusame are generally noodles made only from starch and have a bland taste that is tasteless and odorless. Therefore, in order to impart flavor to starch noodles, products incorporating flavoring components (seasonings, processed edible plants, etc.) have been developed. Furthermore, in recent years, with the diversification of eating habits, noodles also tend to be diversified, and various components such as vegetable powders, vitamins, minerals, dietary fibers, etc. have been incorporated. (For example, Patent Documents 1 to 3).

[0003] Patent Document 1 aims to provide a method for producing harusame that is sufficiently flavored, which has been difficult to flavor conventionally. Patent Document 1 describes that when kneading a flavoring liquid in the raw materials (Test Example 1), mixing the flavoring liquid in the boiling tank (Test Example 2), immersing in a cooling tank containing the flavoring liquid after boiling (Test Example 3), and immersing in the flavoring liquid after thawing (Test Example 4), sufficiently flavored harusame could not be obtained. In particular, Test Example 1 discloses that when kneading a flavoring liquid in the raw materials, problems occur in the subsequent noodle-making process and the noodle strands themselves cannot be produced. Therefore, Claim 1 of Patent Document 1 describes a method for producing flavored harusame, which comprises heating harusame produced by a conventional method while immersed in a flavoring liquid, then washing with water and drying. The method described in this Claim 1 performs flavoring through a complicated process of immersing the noodles in a flavoring liquid and heating them after drying, and then drying them again.

[0004] Patent Document 2, previously filed by the applicant of the present application, describes a method for producing instant vermicelli using a mixed starch of potato starch and mung bean starch as raw materials, characterized in that a non-binding food material (vegetable powder, seaweed powder, etc.) is kneaded into the mixed starch of potato starch and mung bean starch, and 2 to 5% by weight of curdlan is added to this mixed starch containing the food material. Patent Document 2 also describes that the thickening effect of curdlan due to swelling can suppress sogginess and mushyness after cooking, resulting in instant vermicelli that can be enjoyed with smooth elasticity and good chewiness. However, Patent Document 2 does not describe or suggest any compounds other than curdlan as components that have such effects.

[0005] Furthermore, Patent Document 3 describes a method for producing vermicelli noodles, in which potato starch and mung bean starch are the main components, and the method includes 0.1 to 6.0 parts by weight of food powder with a particle size of 1 to 80 μm per 100 parts by weight of starch. Patent Document 3 also describes that by kneading a specific amount of food powder with a specific particle size into the starch, it is possible to produce vermicelli noodles that retain their original texture while suppressing excessive sogginess after rehydrating with hot water.

[0006] However, it was generally known that with starch noodles, incorporating flavorings, vegetable powders, etc., weakens the dough's structure and impairs its suitability for noodle making, making production difficult. Furthermore, even if noodles could be made, they often lacked elasticity and firmness, resulting in a weak texture, making it extremely difficult to achieve a desirable texture.

[0007] Furthermore, in Patent Document 3, vermicelli is manufactured using a common method in which starch slurry, made by adding water to starch and kneading it, is extruded through holes and poured into hot water to gelatinize it, the resulting noodles are frozen, and then thawed and dried. However, because a freezing process is required to store the vermicelli in a freezer for a certain period of time, there is a problem that the manufacturing time is long and the total running costs are high. Furthermore, in the aforementioned Patent Documents 1 and 2, only general manufacturing methods for vermicelli that include a aging process (refrigeration process; or a freezing process and a thawing process) are described. Thus, in conventional starch noodle manufacturing methods, the elasticity and firmness characteristic of starch noodles are imparted through a aging process (refrigeration process; or freezing and thawing process). Therefore, when manufacturing without an aging process, it is even more difficult to resolve issues related to manufacturing suitability and texture. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2010-104279 [Patent Document 2] Japanese Patent Publication No. 2006-141279 [Patent Document 3] Japanese Patent Publication No. 2008-271954 [Overview of the Initiative] [Problems that the invention aims to solve]

[0009] This disclosure aims to provide a method for producing starch noodles that have excellent workability and do not become soggy after being rehydrated, even when characteristic-imparting ingredients are kneaded into the dough without requiring a aging process, and to provide starch noodles produced by this manufacturing method. [Means for solving the problem]

[0010] As a result of diligent research to solve the above problems, the present inventors have found a method for producing starch noodles that includes a raw material mixing step, a noodle making step, an gelatinization step, and a drying step, but does not include a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent, and an alginate ester, and do not include wheat flour and / or gluten, and the pH of the noodle suspension obtained in the drying step is greater than 6.5 and less than or equal to 9, thereby enabling the production of starch noodles that do not require a staling step, have excellent workability even when characteristic imparting ingredients are kneaded into the dough, and do not become soggy after being rehydrated. This disclosure is completed based on these findings.

[0011] In other words, this disclosure is as follows: Section 1. A method for producing starch noodles, comprising a raw material mixing step, a noodle making step, a gelatinization step, and a drying step, but excluding a staling step, The raw materials in the aforementioned raw material mixing step include starch, a property-imparting agent, an alkaline agent, and an alginate ester, Free from wheat flour and / or gluten, A method for producing starch noodles, wherein the pH of the noodle suspension obtained in the drying step is greater than 6.5 and less than or equal to 9. Section 2. The method for producing starch noodles according to item 1, wherein the pH of the noodle dough obtained in the raw material mixing step is 6 to 9.5. Section 3. The method for producing starch noodles according to item 1, wherein the degree of gelatinization of the starch noodles is 70% or more. Section 4. The method for producing starch noodles according to claim 1, wherein the characteristic-imparting raw material is at least one selected from the group consisting of a flavoring material, a non-digestible material, and a coloring material containing natural pigments. Section 5. Starch noodles obtained by the method for producing starch noodles described in any one of items 1 to 4. Section 6. Starch noodles as described in item 5, for use as snacks, appetizers, or treats. Section 7. A method for producing pregelatinized starch noodles, which includes a raw material mixing step, a noodle making step, and a gelatinization step, and does not include an aging step, wherein the raw materials in the raw material mixing step include starch, a property-imparting raw material, an alkaline agent, and an alginate, and do not include wheat flour and / or gluten, and wherein the pH in the suspension of the gelatinized noodles obtained in the gelatinization step is greater than 6.5 and less than or equal to 9. Item 8. Pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles according to Item 7. Item 1-1. A method for producing starch noodles, which includes a raw material mixing step, a noodle making step, a gelatinization step, and a drying step, and does not include an aging step, wherein the raw materials in the raw material mixing step include starch, a property-imparting raw material, an alkaline agent, and an alginate, and do not include wheat flour and / or gluten, and wherein the pH in the suspension of the noodles obtained in the drying step is greater than 6.5 and less than or equal to 9. Item 2-1. The method for producing starch noodles according to Item 1-1, wherein the pH of the noodle dough obtained in the raw material mixing step is 6 to 9.5. Item 3-1. The method for producing starch noodles according to Item 1-1 or 2-1, wherein the degree of gelatinization of the starch noodles is 70% or more. Item 4-1. The method for producing starch noodles according to any one of Items 1-1 to 3-1, wherein the property-imparting raw material is at least one selected from the group consisting of a flavoring material, an indigestible material, and a coloring material containing a natural pigment. Item 5-1. Starch noodles obtained by the method for producing starch noodles according to any one of Items 1-1 to 4-1. Item 6-1. The starch noodles according to Item 5-1, which are used for snacks, appetizers, or snacks. Item 7-1. A method for producing pregelatinized starch noodles, which includes a raw material mixing step, a noodle making step, and a pregelatinization step, and does not include an aging step, wherein the raw materials in the raw material mixing step include starch, a property-imparting raw material, an alkaline agent, and an alginate, and do not include wheat flour and / or gluten, and a method for producing pregelatinized starch noodles, wherein the pH in the suspension of the pregelatinized noodles obtained in the pregelatinization step is more than 6.5 and less than or equal to 9. Item 8-1. Pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles according to Item 7-1.

[0012] In the present disclosure, for the invention of the product defined in the production process, it is impossible or extremely difficult in practice to specify all of what components are included or what its structure is at present. Therefore, it is described by a product-by-process claim.

Advantages of the Invention

[0013] According to the present disclosure, it is possible to provide a method capable of producing starch noodles that are excellent in production suitability and difficult to elongate after rehydration, even when a property-imparting raw material is kneaded into the dough without requiring an aging step. Here, "elongation after rehydration" means that as moisture moves from the surface to the center of the noodles over time, the physical properties of the noodles change and the texture (hardness, elasticity, firmness, etc.) of the noodles deteriorates.

Embodiments for Carrying Out the Invention

[0014] Method for manufacturing starch noodles Hereinafter, the method for producing starch noodles included in the present disclosure will be described in detail. Here, in this specification, "starch noodles" refers to noodles mainly made of starch, that is, noodles in which the proportion of starch in the raw materials is the largest. Examples of starch noodles include cellophane noodles, arrowroot noodles, etc., but are not limited thereto. Furthermore, in this specification, starch noodles do not contain wheat flour and / or gluten as ingredients. Therefore, Chinese noodles, udon, pasta, etc., which contain wheat flour and gluten, do not qualify as starch noodles. In addition, noodles that use ingredients other than starch as their main ingredient, such as soba and rice noodles, also do not qualify as starch noodles.

[0015] The method for producing starch noodles as contained herein includes a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, but does not include a staling step. The raw materials in the aforementioned raw material mixing step include starch, a property-imparting agent, an alkaline agent, and an alginate ester, Free from wheat flour and / or gluten, The pH of the noodle suspension obtained in the drying process is greater than 6.5 and less than or equal to 9. The method for producing starch noodles as described herein is characterized by not including the aging process (refrigeration process; or freezing and thawing process; etc.) which is essential in conventional methods for producing starch noodles. According to the method for producing starch noodles as described herein, even if the aforementioned aging process is not performed and the characteristic-imparting ingredients are kneaded into the dough, it is possible to obtain starch noodles that have excellent workability and do not become soggy after being rehydrated.

[0016] The following provides a detailed explanation of each step in the manufacturing process. Raw material mixing process The raw material mixing process is the process (sometimes called the kneading process) in which noodle dough is manufactured by mixing (kneading) raw materials with water (hereinafter sometimes referred to as "kneading water").

[0017] raw materials The raw materials for starch noodles included in this disclosure include starch, characterizing agents, alginate esters, and alkaline agents.

[0018] Of the aforementioned raw materials, starch is the main ingredient. That is, starch accounts for the largest proportion of the raw materials. However, the aforementioned raw materials do not include wheat flour and / or gluten.

[0019] starch Starch is composed of two high-molecular-weight compounds, amylose and amylopectin, which are linked together by glucose molecules. Amylose has a simple structure in which glucose molecules are linked together in long chains (or spirals), while amylopectin has a more complex structure in which the chain-like glucose links form a network-like structure that is further branched. The number of glucose molecules bound together varies from tens to hundreds in amylose and from hundreds to hundreds of thousands in amylopectin. The amylose and amylopectin content differs depending on the type of starch, and this difference manifests as variations in the viscosity and other properties of each starch in the gelatinized state.

[0020] In this specification, starch refers to starch powder obtained by extracting only the starch component from the raw material. The aforementioned starches are not particularly limited and include, for example, mung bean starch, corn starch, rice starch, broad bean starch, adzuki bean starch, sweet potato starch, pea starch, wheat starch, potato starch, tapioca (cassava) starch, kudzu starch, and other raw starches (unprocessed starches). Furthermore, the aforementioned starches can also be classified according to the type of plant from which they are derived. For example, they can be divided into starches obtained above ground (above-ground starches) and starches obtained underground (underground starches). Examples of above-ground starches include cereal starches (rice starch, wheat starch, corn starch, etc.), stem starches, and legume starches (mung bean starch, broad bean starch, adzuki bean starch, pea starch, etc.). Examples of underground starches include rhizome starch (potato starch), tuber starch (sweet potato starch, tapioca starch, kudzu starch, etc.).

[0021] The aforementioned starch includes not only raw starch (unprocessed starch) but also processed starch, etc. The modified starch is starch that has been chemically or physically processed. Examples of the modified starch include bleached starch, oil-processed starch, moist heat-treated starch, acid-treated starch, alkali-treated starch, hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphorylated starch, and the like. However, in this specification, indigestible starch is not included in starch. These starches can be used individually or in appropriate combinations of two or more types. In this disclosure, starch can be used as a raw material without any particular limitations, but one of its features is that starch noodles can be manufactured using inexpensive tapioca starch, potato starch, etc. Starch is typically included in 40 to 100 parts by mass, preferably 45 to 99 parts by mass, and more preferably 50 to 98 parts by mass, per 100 parts by mass of starch noodles.

[0022] The following explains tapioca starch and potato starch. Tapioca starch is composed of 16-17% linear molecules of amylose and 83-84% branched molecules of amylopectin. Potato starch is composed of 20-23% linear molecules of amylose and 77-80% branched molecules of amylopectin. Tapioca starch, potato starch, and the like contain a large amount of amylopectin, which gives them high viscosity or water retention and makes them resistant to staling. Starches rich in amylopectin produce smooth, easy-to-swallow noodles with a soft texture, and therefore tapioca starch, potato starch, and the like are often used as texture improvers for noodles. However, increasing the amount used tends to result in noodles that are too soft, have a sticky surface, and tend to stick together, leading to poor workability. Thus, tapioca starch, potato starch, and similar ingredients are not suitable raw materials for making noodles that are elastic, firm, and easy to separate. One of the characteristics of the starch noodles included in this disclosure is that, even when using raw materials that are inexpensive and easy to use in terms of cost, but do not easily produce elastic and firm noodles (such as tapioca starch and potato starch), and when characteristic imparting ingredients are kneaded into the dough, the noodles have excellent workability and do not become soggy after being rehydrated.

[0023] Characterizing raw materials In this specification, "characterizing ingredients" refers to raw materials that can impart characteristics to starch noodles, such as color, taste, nutritional value, and physiological functionality. Note that the aforementioned starch, alkaline agents, and alginate esters are not included in the characterizing ingredients. By adding characteristic-enhancing ingredients, the flavor-enhancing or functional components in the starch noodles can be increased, and the appearance of the starch noodles can be improved. Examples of ingredients used to impart properties include flavoring materials, indigestible materials, and coloring materials containing natural pigments.

[0024] The aforementioned flavor-enhancing material refers to a food ingredient that enhances taste or aroma, such as sweetness, umami, saltiness, sourness, or bitterness. The aforementioned flavoring material includes a liquid component and a solid component. There are no particular limitations on the liquid components, but examples include water, soy sauce, alcohol, sweeteners (mirin, liquid sugar, starch syrup, isomerized sugar, etc.), acidic components (vinegar; citrus fruits such as apples, yuzu, and lemons, etc.), oils and fats (sesame oil, olive oil, salad oil, soybean oil, chili oil, etc.), alcoholic beverages (wine, sake, etc.), fruit juices (apple juice, etc.), and extracts (chicken extract, beef extract, etc.). There are no particular limitations on the solid components, but examples include salt, sugars (sucrose, glucose, fructose, etc.), spices (ginger, chili pepper, shichimi, pepper, sansho, basil, oregano, mixed spices, etc.), chemical seasonings (glutamic acid, monosodium glutamate, glycine, sodium inosinate, sodium guanylate, etc.), extract powders (vegetable extract powder, seafood extract powder, etc.), flavors, miso, curry powder, etc.

[0025] The aforementioned indigestible material is a food material that is difficult to digest and has the characteristic of being difficult to break down by human digestive enzymes. One example of a component contained in an indigestible material is dietary fiber. Specifically, the aforementioned indigestible materials are not particularly limited and include food materials rich in dietary fiber, such as natural foods like burdock, lotus root, radish, pumpkin, sweet potato, green beans, okra, nameko mushrooms, shiitake mushrooms, enoki mushrooms, hijiki seaweed, kelp, wakame seaweed, and mozuku seaweed; food manufacturing by-products such as okara (soy pulp); and fermented foods such as natto (fermented soybeans). The aforementioned indigestible materials include, in addition to the aforementioned natural foods, indigestible starch, indigestible dextrin, etc. Indigestible starch is a general term for starch and partially hydrolyzed starch that are difficult to digest and absorb in the human intestines. Such indigestible starch is sometimes called resistant starch and is thought to exhibit physiological behavior equivalent to that of dietary fiber. Indigestible dextrin is a water-soluble dietary fiber obtained by roasting starch, hydrolyzing it with amylase, and then extracting the indigestible components. In this disclosure, indigestible starch or indigestible dextrin that are well known in the art may be used, and their type and manufacturing method are not particularly limited.

[0026] The aforementioned natural pigment-containing coloring materials are not particularly limited and include, for example, red materials (e.g., tomatoes, red bell peppers, shrimp, etc.), orange materials (e.g., oranges, carrots, paprika, salmon, etc.), yellow materials (e.g., yuzu, lemons, turmeric, pumpkins, corn, yellow bell peppers, etc.), green materials (e.g., spinach, bell peppers, edamame, broccoli, basil, green peas, etc.), purple materials (e.g., purple sweet potatoes, eggplants, edible chrysanthemums, etc.), brown materials (e.g., burdock, natto, miso, etc.), and black materials (e.g., black sesame, black beans, black pine nuts, black quince, black rice, squid ink, seaweed, etc.).

[0027] The aforementioned characteristic-imparting raw materials may be used as is, but they can also be used in the form of juice, paste, powder, etc. Furthermore, it is also possible to use only the desired components after extraction, separation, and purification. The aforementioned characteristic-imparting raw materials can be used individually or in combination of two or more types.

[0028] The aforementioned flavoring material is preferably added in the form of a flavoring liquid, powder, paste, or the like. Among the flavoring ingredients, those commonly used in soups, such as soy sauce, chicken extract, beef extract, salt, and sugar, can be mixed and used as a flavoring liquid. The ratio of each flavoring ingredient can be changed to suit the desired taste. Spices such as shichimi, pepper, and sansho may also be added.

[0029] The aforementioned indigestible material and the natural pigment-containing coloring material are preferably used in the form of a powder or paste. Examples of the aforementioned indigestible material or coloring material containing natural pigments include vegetable powders such as carrots and shiitake mushrooms, seaweed powders such as wakame, hijiki, kelp, and mozuku, and yuzu powder. The aforementioned indigestible material or colored material containing natural pigments can be powdered by, for example, a method of pulverizing the indigestible material or colored material containing natural pigments using a pulverizer; a method of immersing the indigestible material or colored material containing natural pigments in water or hot water, draining the water, and then applying continuous heating and stirring, steaming and drying under vacuum conditions to reduce moisture and soften it, followed by pulverization under cooling conditions; and so on.

[0030] Examples of the aforementioned indigestible material or coloring material containing natural pigments include pastes of tomatoes, spinach, green peas, burdock, pumpkin, purple sweet potato, carrots, and paprika. One method for making a paste from the aforementioned indigestible material or colored material containing natural pigments is to blanch the material and then crush it. Examples of blanching conditions include 95°C for 2-3 minutes. Examples of crushing methods include using commitrol or mascolloider. Alternatively, the indigestible material or colored material containing natural pigments may be blanched, then frozen, partially frozen, crushed, and filtered to produce a paste. Examples of filtration conditions include filtering with a 2.0 mm mesh sieve. The moisture content of the paste of the indigestible material or colored material containing natural pigments obtained in this way varies depending on the type of raw material, processing method, etc., but is generally around 70-90% by mass.

[0031] The amount of the characteristic-imparting raw material added is less than or equal to the amount of starch. If the characteristic-imparting raw material is a liquid, its solid content is less than or equal to the amount of starch.

[0032] Alkaline agent The ingredients of starch noodles include the starch and characteristic-granting ingredients mentioned above, as well as an alkaline agent. For the alkaline agent, any generally available and known food-grade alkaline agent can be used without particular limitation. Examples of such alkaline 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.

[0033] The amount of alkaline agent added should be adjusted according to the type and amount of starch, the type of alkaline agent, etc., so that the pH of the product is between weakly acidic and weakly alkaline, exceeding 6.5 and not exceeding 9. For example, if raw starch accounts for 98% or more of the raw materials, and the alkaline agent is trisodium phosphate, the amount of alkaline agent added is usually 0.01 to 10% by mass, preferably 0.02 to 5% by mass, and more preferably 0.03 to 2% by mass, relative to the total amount of raw materials. It is preferable to dissolve the alkaline agent in the kneading water to form an aqueous solution, which is then mixed with starch or the like.

[0034] Alginate ester The ingredients of starch noodles include alginate ester. In this disclosure, by using alginate esters instead of alginic acid or alginates, it is possible to obtain starch noodles that have the elasticity, firmness, and other textures of conventional starch noodles, excellent workability, and are less prone to becoming soggy after being rehydrated, even when characteristic-imparting ingredients are kneaded into the dough without going through the conventional aging process.

[0035] Alginate esters are formed by the esterification of alginic acid with an alcohol. Generally, alginic acid or alginates are polysaccharides found in brown algae such as kelp and wakame. Alginates, and alginic acid which is their basic acid, are polymers of uronic acid. There are two types of uronic acid: β-D-mannuronic acid and α-L-guluronic acid. The arrangement of these two constituent sugars within the polymer is not constant and varies depending on the type of seaweed, the part of the seaweed used, and the stage of growth of the harvested seaweed. The sequence contains three types of units: units in which mannuronic acid and guluronic acid are linked alternately, units in which mannuronic acid is linked, and units in which guluronic acid is linked. Therefore, alginate esters are formed by esterifying an alcohol to the carboxyl group of uronic acid, which is a component of alginic acid.

[0036] In this disclosure, there are no particular limitations on the alginate ester, and examples include esters of alginic acid with an alcohol having 1 to 6 carbon atoms. Examples of alcohols having 1 to 6 carbon atoms include monoalcohols such as methanol, ethanol, propanol, isopropyl alcohol, and butanol; diols such as ethylene glycol and propylene glycol; and triols such as glycerin.

[0037] Specific examples of alginate esters include propylene glycol alginate, ethylene glycol alginate, and glycerin alginate. Of these, propylene glycol alginate, which is designated as a food additive, is preferred. Propylene glycol alginate is formed by esterifying propylene glycol to the carboxyl groups of uronic acid, which constitutes alginic acid. However, not all carboxyl groups are necessarily esterified, and unreacted free acid portions, sodium salts, calcium salts, etc., may remain.

[0038] Alginate esters are white to pale yellowish-white powders that dissolve well in cold or warm water, forming viscous colloidal solutions. Compared to other alginic acids (alginic acid, alginates, etc.), alginate esters undergo less change over time and are relatively stable materials. If stored in a cool, dark place (generally below 20°C) in powder form, their quality (viscosity, degree of esterification, etc.) will not change significantly for more than one year.

[0039] The degree of esterification of alginate esters is usually 40% or higher, preferably 70% or higher, more preferably 75% or higher, and particularly preferably in the range of 75-80%. If the degree of esterification of alginate esters is 40% or higher, the standards of the Japanese Food Additives Standards can be met.

[0040] Alginate esters can be commercially available and used as appropriate. Commercially available alginate esters include propylene glycol alginate and its preparations such as "Kombu Acid 501" (degree of esterification: 75% or more, viscosity of 1% by mass aqueous solution at 20°C: 150-250 mPa·s, manufactured by Kimika Co., Ltd.), "Kombu Acid 503" (degree of esterification: 75% or more, viscosity of 1% by mass aqueous solution at 20°C: 10-30 mPa·s, manufactured by Kimika Co., Ltd.), "Kombu Acid 507" (degree of esterification: 75% or more, viscosity of 1% by mass aqueous solution at 20°C: 10-30 mPa·s, manufactured by Kimika Co., Ltd.), "Kimyloid HV" (degree of esterification: 75% or more, viscosity of 1% by mass aqueous solution at 20°C: 150-250 mPa·s, manufactured by Kimika Co., Ltd.), and "Kimyloid LV" (degree of esterification: 75% or more, viscosity of 1% by mass aqueous solution at 20°C: 60-100 mPa·s, manufactured by Kimika Co., Ltd.).

[0041] Alginate ester may be added in powder form when mixed with other raw materials, or it may be added after being prepared in the form of an aqueous solution beforehand. Alternatively, it may be added to the kneading water and mixed as part of the kneading water. When using alginate ester added to kneading water, it is preferable to mix it with the powder immediately after preparing the kneading water. Alternatively, an aqueous solution containing alginate ester and an aqueous solution containing an alkaline agent can be added separately to the raw material powder. Any of these methods can be selected as appropriate. It is preferable to add alginate ester to powder. Furthermore, because alginate esters have the function of binding fabrics together, they also possess functions similar to those of a sizing agent, as described below.

[0042] The amount of alginate ester added can be appropriately determined considering its relationship with other raw materials, such as the amount of alkaline agent added, the pH of the noodle dough, the degree of gelatinization treatment, and the desired noodle quality. The amount of alginate ester added is usually 0.01 to 3% by mass, preferably 0.1 to 2% by mass, and more preferably 0.3 to 1% by mass, relative to the amount of starch.

[0043] thickener The raw materials for starch noodles may contain a thickening agent as needed. Adding a thickening agent makes the dough easier to bind together when the raw materials and kneading water are mixed. In this specification, the thickening agent is a thickening agent other than alginate ester and does not contain alginate ester. Furthermore, the thickening agent is not included in the ingredients that impart characteristics to the noodles. By using a thickening agent, it is possible to form noodle dough that does not exhibit the dilatancy phenomenon (a phenomenon in which the dough becomes solid when squeezed tightly and becomes liquid when the squeezing is stopped) that occurs when starch is used as the main ingredient, and it becomes possible to extrude the dough into noodle strands using an extruder. The thickener is not particularly limited as long as it is generally used in food. Examples of thickeners include guar gum, carrageenan gum, xanthan gum, ghati gum, gum arabic, and pregelatinized starch. Here, pregelatinized starch refers to starch that has been heated with water to gelatinize it, and then rapidly dried to form a powder. These can be used individually or in appropriate combinations of two or more types.

[0044] When a thickening agent is added, the amount added varies depending on the type of thickening agent (viscosity), the amount of alginate ester, etc. For example, the amount added is usually 0.1 to 10% by mass relative to the amount of starch, preferably 0.5 to 8% by mass, and more preferably 1 to 5% by mass. If the thickening agent is pregelatinized starch, pregelatinized starch may be added separately. Alternatively, a carrier paste may be prepared by heating and gelatinizing a portion of the raw starch with water beforehand, and this carrier paste may be added to the remaining starch as a thickening agent to prepare the dough. In this case, it is not necessary to add a thickening agent separately.

[0045] Furthermore, additives may be added to the raw materials as needed. As additives, additives commonly used in the manufacture of instant noodles, excluding the characteristic-imparting ingredients mentioned above, can be used. Examples of additives include: fats and oils such as animal and vegetable oils and fats, liquid oils and fats, emulsified oils and fats, and powdered oils and fats; protein materials such as eggs, milk, dairy products, dairy products, milk proteins, soybean proteins, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; and other additives such as noodle texture improvers, loosening agents, emulsifiers, solubilizers, surfactants, thickeners, excipients, fortifiers, chelating agents, neutralizing agents, acidulants, sweeteners, vitamins, minerals, dextrin, enzymes, preservatives, antifungal agents, antioxidants, quality-retaining agents, anti-sticking agents, leavening agents, defoaming agents, release agents, synthetic colorants and other pigments, and flavorings.

[0046] These additives are used in mixture with water. They may be added in solid form along with the raw material powder, or they may be dissolved or suspended in water and added as an aqueous solution or suspension.

[0047] In the raw material mixing step, water is added to the raw materials, and then the mixture is kneaded using a noodle-making mixer such as a pin mixer to ensure that the various raw materials are uniformly mixed, thereby producing noodle dough. There are no particular restrictions on the temperature during the raw material mixing process; for example, it is usually between 18 and 100°C. However, the temperature can vary significantly depending on the type and quantity of raw materials. The time for the raw material mixing process is not particularly limited, but is typically 2 to 20 minutes, preferably 5 to 15 minutes, and more preferably 10 to 12 minutes.

[0048] Here, the amount of water used in the raw material mixing process should be the amount of water necessary for forming the noodle dough. The amount of water can be expressed, for example, as the water content of the noodle dough. The aforementioned water content is not particularly limited, and for example, it is 50% by mass or more to 200% by mass, preferably 60% to 150% by mass, and more preferably 70% to 120% by mass. Generally, the lower the water content, the better the workability and the easier it is to make elastic and firm noodles. However, by using the manufacturing method encompassed in this disclosure, it is possible to produce noodles with good workability and a good texture with elasticity and firmness from noodle dough with a high water content. The pH of the noodle dough after the mixing process is preferably between 6 and 9.5. The pH of the noodle dough is measured by inserting a pH meter (Hanna Instruments HI 99161D, pH / °C meter for dairy and semi-solid foods) directly into the dough immediately after mixing is complete. According to the noodle manufacturing method included in this disclosure, even dough containing a large amount of water can be given elasticity and firmness to the noodles.

[0049] Noodle making process The noodle-making process is the process of turning the noodle dough obtained in the raw material mixing process into noodle strands (also called the noodle stranding process). The method of noodle stranding is not particularly limited and includes methods such as extruding the noodle dough using an extruder, rolling the dough into a noodle sheet and then cutting it, or using a method such as dropping the dough into a container with multiple holes, like a tonpyo container (drop method).

[0050] Alphaling process In the gelatinization process, the starch contained in the noodles undergoes gelatinization. There are no particular limitations on the method of gelatinizing the noodles; for example, steaming (steam boiling) or boiling can be used. Steaming is preferably carried out using a steamer. The steam used in the steaming process can be dry steam, moist steam, or superheated steam. To improve the texture of the resulting noodles, moist steam is preferred. Alternatively, steam generated in a boiler can be reduced in pressure and injected into the steamer, and the noodles can be gelatinized by passing them through the steamer. Alpha-gelatinization can also be performed by boiling. However, if water-soluble ingredient imparts properties, it is preferable to shorten the boiling time or perform alpha-gelatinization by steaming in order to prevent the components from leaching into the boiling water.

[0051] The temperature of the gelatinization step is not particularly limited, but is typically 96 to 110°C, preferably 98 to 105°C, and more preferably 99 to 100°C.

[0052] The time required for the gelatinization process varies depending on the gelatinization method, raw materials, and the method used to gelatinize the noodles. For example, when the gelatinization process is carried out by steaming, the time is usually 1 second to 3 minutes, preferably 5 seconds to 2 minutes, and more preferably 10 seconds to 1.5 minutes. When the gelatinization process is carried out by boiling, the time is usually 1 second to 2 minutes, preferably 5 seconds to 1.5 minutes, and more preferably 10 seconds to 1 minute.

[0053] After the gelatinization process, instead of immediately drying the gelatinized noodles, a loosening agent (loosening liquid) can be applied to them. Applying the loosening agent has effects such as preventing the noodles from sticking together. The loosening agent may be water or a flavoring liquid, or a liquid in which an emulsifier, oil or fat, emulsified oil or fat, thickening polysaccharide, modified starch, enzyme, etc. are dissolved in water, or a liquid in which an emulsifier, oil or fat, thickening polysaccharide, etc. are added to a flavoring liquid. The loosening agent can be applied, for example, by directly coating the noodles after the gelatinization process, or by immersing the noodles after the gelatinization process in the loosening agent. In addition to applying the loosening agent to the noodle strands after the gelatinization process, it is also possible to apply the loosening agent to the noodle strands before or during the gelatinization process, or to knead the loosening agent into the noodle dough.

[0054] After applying the loosening agent to the noodle strands, it is preferable to allow time for them to stand at room temperature (for example, 20°C to 30°C). Allowing the noodle strands to stand allows any moisture adhering to the surface of the noodles to be absorbed into the inside of the noodles. The time for which the noodles should stand is not particularly limited, but is usually about 10 seconds to 15 minutes, preferably about 1 to 10 minutes, and more preferably about 2 to 6 minutes. The manufacturing method included in this disclosure may include any steps other than those described above. Examples of optional steps include cutting the cooled noodles (noodle cutting step), placing the cut noodles into a mold, drying the noodles, placing the dried noodles into cups, adding seasonings, and packaging.

[0055] Drying process There are no particular limitations on the drying process; for example, the resulting noodles can be cut into pieces about 15 cm long, and the cut noodles can be dried. The drying process is not particularly limited as long as it reduces the moisture content of the noodles. Examples of drying methods include hot air drying, microwave drying, freeze drying, cold drying, and deep-frying. In this disclosure, it is preferable to use non-fried noodles, and among the above drying methods, drying by hot air is preferred. When hot air drying is performed using a dryer, the temperature of the dryer is not particularly limited, but is typically around 20 to 180°C, preferably around 40 to 120°C, and more preferably around 50 to 100°C. Since the drying time varies depending on the noodle quality, it is preferable to observe the noodles every 10 minutes, for example, and allow them to dry completely.

[0056] The dried starch noodles then move on to the packaging process, where they are packaged in cups along with soup, toppings, etc., and sold as instant starch noodle products. Furthermore, dried starch noodles can be used as snacks, appetizers, or treats.

[0057] Starch noodles The starch noodles obtained by the above manufacturing method are noodles whose main ingredient is starch, that is, noodles in which starch accounts for the largest proportion of the raw materials. Commercially available dried noodles made from starches such as mung bean starch, potato starch, sweet potato starch, and tapioca starch include vermicelli and kudzu noodles, but are not limited to these. Furthermore, as mentioned above, starch noodles do not contain wheat flour and / or gluten as ingredients. Therefore, Chinese noodles, udon, pasta, etc., which contain wheat flour and / or gluten, do not qualify as starch noodles. In addition, noodles that use ingredients other than starch as their main ingredient, such as soba and rice noodles, also do not qualify as starch noodles.

[0058] Unlike noodles made from ordinary wheat flour, starch noodles are low in protein. For example, 100g of ramen contains 7.4g of protein, while 100g of dried vermicelli contains only 0.2g. Starch noodles can be used as low-protein noodles. One application of low-protein noodles is in diets for kidney disease. Kidney disease is a condition in which kidney function declines, and dietary restrictions, mainly on protein and salt, are necessary. Therefore, the noodles included in this disclosure can be used as part of a diet to reduce the burden on the kidneys. Dietary therapy using low-protein noodles can be effective in suppressing the worsening of kidney disease.

[0059] Furthermore, starch noodles are a gluten-free food. Gluten-free means that gluten is not used. Specifically, gluten-free means not only that wheat gluten derived from wheat flour is not used, but also that gluten-containing proteins derived from other grains are not included. The standards set by the U.S. Food and Drug Administration (FDA) are that gluten-free noodles must meet either of the following criteria (1) or (2). (1) Not containing any of the following: Ingredients that are gluten-containing grains (such as spelt wheat) Raw materials (such as wheat flour) derived from gluten-containing grains that have not undergone gluten removal treatment. Raw materials derived from gluten-containing grains that have undergone gluten removal processing (such as wheat starch), and which contain 20 milligrams or more of gluten per kilogram of food. (2) Products that do not contain gluten in nature. As these definitions show, gluten-free does not necessarily mean that something contains absolutely no gluten.

[0060] The pH of the dried starch noodle suspension included in this disclosure is usually greater than 6.5 and less than or equal to 9, preferably between 6.6 and 7.98, and more preferably between 6.7 and 7.6. The pH of starch noodles can be determined, for example, by preparing a suspension containing 10% of the noodle's solid content (10% suspension) and measuring the pH of that suspension. Here, solids refer to the residue obtained by evaporating and removing water from high-moisture foods during food analysis or quality evaluation. Solids (%) can be calculated by subtracting moisture (%) from 100%. Moisture can be measured, for example, using an OHAUS MB45 halogen moisture meter. The following describes a specific method for measuring the pH of dried starch noodles (dried noodles). (1) Measure the moisture content of the noodles after drying and calculate the solid content of the noodle strands. (2) Weigh the noodles so that the solid content is 6g, and place the weighed noodles into a graduated cylinder. For example, if the dried noodles have a solid content of 93%, weigh out approximately 6.5g. (3) Add room temperature distilled water to the graduated cylinder containing the noodles until the total volume reaches 60 mL, and leave it at room temperature for 30 minutes to allow the noodles to swell. (4) Dissolve the mixture of noodles and distilled water in a mixer for 30 seconds to make a 10% suspension, and pour this suspension into a 100 mL beaker. (5) Measure the pH at room temperature (25-30°C) using a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D). The starch noodles produced by the manufacturing method described above are less prone to becoming soggy after being rehydrated, and their elastic and firm texture does not deteriorate easily.

[0061] The degree of gelatinization of the starch noodles included in this disclosure is 70% or higher, preferably 75% or higher, and more preferably 80% or higher. Here, starch exists in three states: raw starch, pregelatinized starch, and retrograded starch. The degree of pregelatinization is a numerical representation of the pregelatinized state in the starch as a percentage. The degree of gelatinization can be measured, for example, according to the glucoamylase II method. Because the degree of gelatinization of the starch noodles after drying is high, at over 70%, the starch noodles can be eaten as is without rehydrating them in hot water. Therefore, the starch noodles included in this disclosure can be eaten as is as a snack, appetizer, or snack.

[0062] Pregelatinized starch noodles Furthermore, noodles produced after the gelatinization process but before the drying process are called gelatinized starch noodles. These gelatinized starch noodles have a good texture with elasticity and firmness. Therefore, gelatinized starch noodles before the drying process can also be sold as chilled noodles. This pre-gelatinized starch noodle before the drying process can be considered a precursor for producing the starch noodles included in this disclosure, and can be produced by the following manufacturing method. Therefore, the present disclosure includes a method for producing pregelatinized starch noodles, comprising a raw material mixing step, a noodle making step, and a gelatinization step, but not a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent, and an alginate ester, but do not include wheat flour and / or gluten, and the pH of the noodle suspension obtained in the gelatinization step is greater than 6.5 and less than or equal to 9, and pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles. Furthermore, the pH of pregelatinized starch noodles can be measured after gelatinization using the same method as for measuring the pH of dried noodles described above. The specific method for measuring the pH of pregelatinized starch noodles is as follows: (1) Measure the moisture content of the noodles after gelatinization and calculate the solid content of the noodle strands. (2) Weigh the noodles so that the solid content is 6g, and place the weighed noodles into a graduated cylinder. For example, in the case of pre-gelatinized noodles with a solid content of 40%, weigh out approximately 15g. (3) Add room temperature distilled water to the graduated cylinder containing the noodles until the total volume reaches 60 mL. (4) Dissolve the mixture of noodles and distilled water in a mixer for 30 seconds to make a 10% suspension, and pour this suspension into a 100 mL beaker. (5) Measure the pH at room temperature (25-30°C) using a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D). [Examples]

[0063] The present disclosure will be described in more detail below with reference to examples, but the technical scope included in this disclosure is not limited to these examples. In this specification, "approximately" means ±3g in the case of noodle mass, and ±3℃ in the case of temperature.

[0064] (1) Production of starch noodles in which flavoring ingredients (flavoring liquid or salt) are kneaded into the dough. Example 1 (Raw material mixing process) 1230g of mung bean starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Mung Bean Starch" (product name)), 900g of potato starch (manufactured by Shiretoko Shari Agricultural Cooperative, "Nakashari" (product name)), 600g of pea starch (manufactured by Joetsu Starch Co., Ltd., "Kanzan EP-1" (product name)), and 30g of alginate ester (manufactured by Kimika Co., Ltd., "Kombu Acid 501" (product name)) were placed in a vacuum mixer and mixed for 3 minutes to perform a premix. Next, 3525g of a flavoring solution was prepared by diluting the concentrated flavoring solution (300 parts by mass of soy sauce, 200 parts by mass of chicken extract, and 40 parts by mass of sugar) with water in a 3:7 ratio. To this, 270g of mung bean starch and 10g of alkaline agent (trisodium phosphate) were added and thoroughly mixed. After stirring, the mixture was heated until viscosity was achieved to create a carrier. Then, the carrier, which had been cooled to 60°C, was added to the powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0065] pH measurement When the pH was measured by directly inserting a pH meter (Hanna Instruments HI 99161D, pH / °C meter for dairy and semi-solid foods) into the noodle dough, the result was 6.15.

[0066] (Noodle making process) The resulting noodle dough was sent into the piping using a Mono pump (manufactured by Hyoshin Equipment Co., Ltd.), extruded through a nozzle with fine holes, and formed into noodle strands.

[0067] (gelatinization process) The resulting noodle strands were then passed through a steamer that injected steam generated by a boiler after reducing the pressure, for 1 minute and 20 seconds. This process was performed at atmospheric pressure at 100°C to gelatinize the noodles, thus obtaining gelatinized noodles. pH measurement The pH of the pregelatinized noodles was measured using the following method. (1) The moisture content of the noodles after gelatinization was measured using an OHAUS MB45 halogen moisture meter, and the solid content of the noodles was calculated to be 40%. (2) Approximately 15g of noodles were weighed out so that the solid content of the noodles was 6g, and the weighed noodles were placed in a graduated cylinder. (3) Add room temperature distilled water to the graduated cylinder containing the noodles until the total volume reaches 60 mL. (4) The mixture of noodles and distilled water was ground in a mixer for 30 seconds to create a 10% suspension, and this suspension was poured into a 100 mL beaker. (5) The pH was measured at room temperature (25-30°C) using a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D) and was found to be 6.48.

[0068] (drying process) Afterward, the gelatinized noodles were cut into lengths of about 15 cm and left at room temperature for 12 minutes. Next, 5 ml of loosening solution was applied to 60 g of noodle strands, and each serving was placed in a truncated cone-shaped drying frame. By drying them with hot air at 50-60°C in a drying machine, starch noodles (approximately 20 g per serving) were obtained.

[0069] Examples 2-4 and Comparative Examples 1-5 Starch noodles were manufactured using the same method as in Example 1, except that the dilution ratio of the flavoring concentrate (concentrate:water), the amount of alginate ester added, or the amount of alkaline agent added were changed as shown in Table 2 below.

[0070] The following tests were performed on the prepared starch noodles (Examples 1-4 and Comparative Examples 1-5).

[0071] pH measurement The pH of the obtained starch noodles was measured by the following method. (1) The moisture content of the dried noodles was measured using an OHAUS MB45 halogen moisture meter, and the solid content of the noodle strands was calculated. The solid content of the dried noodles obtained in Examples 1 to 5 was 91-94%, and it is assumed that the solid content of the dried noodles obtained in the other examples and comparative examples will be similar, so the amount of noodle strands to be weighed was approximately 6.5g. (2) Approximately 6.5g of starch noodles were weighed out and placed in a graduated cylinder. (3) Add room temperature distilled water to the graduated cylinder containing the noodles until the total volume reaches 60 mL, and leave it at room temperature for 30 minutes to allow the noodles to swell. (4) The mixture of noodles and distilled water was ground in a mixer for 30 seconds to create a 10% suspension, and this suspension was poured into a 100 mL beaker. (5) The pH was measured at room temperature (25-30°C) using a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D).

[0072] Criteria for evaluating manufacturability 5 points: The gelatinized noodles have high strength and minimal sticking between strands, allowing them to dry within 50 minutes. 4 points: The strength of the pre-gelatinized noodles is not a problem, but some sticking is observed between the noodles, so they do not dry completely in 50 minutes. 3. The gelatinized noodles lack sufficient strength, and the noodles stick together too tightly, preventing them from proceeding to the drying process. (Even if drying is attempted, they will not dry completely within one hour.) 2 points: The pre-gelatinized noodles are too soft and easily break, making it impossible to maintain their noodle shape. 1. The dough does not hold together, making it impossible to proceed to the noodle-making process. For manufacturing suitability, a score of 5 was considered a passing grade.

[0073] Sensory evaluation test After leaving the prepared starch noodles at room temperature for more than one day, the noodles were placed in a container, hot water was poured over them, and they were left for approximately 3 minutes (hereinafter, this process of pouring hot water over the noodles and leaving them for approximately 3 minutes is referred to as "rehydrating"). Subsequently, sensory tests were conducted regarding texture and ease of separation. The sensory evaluation was conducted by five experienced panelists, each performing two evaluations (total evaluations: 10). The texture was evaluated on a 5-point scale according to the evaluation criteria listed in Table 1 below, after pouring hot water over the noodles and letting them sit for approximately 3 minutes (immediately after rehydration) and again 5 minutes after the rehydration is complete (5 minutes after rehydration). The average of 10 values ​​was calculated. For texture degradation, a score of 4 or higher immediately after rehydration and a score of 2.5 or higher 5 minutes after rehydration were considered acceptable. A score of 5 means that the texture is comparable to that of commercially available Chinese-made vermicelli (vermicelli made through freezing and thawing processes).

[0074] [Table 1]

[0075] [Table 2]

[0076] Furthermore, when the degree of gelatinization of the starch noodles from Example 2 and Example 4 was measured according to the glucoamylase method II, Example 2 was 79% and Example 4 was 76%.

[0077] result Table 2 shows that all of the starch noodles in Examples 1-5 passed the manufacturing suitability evaluation. Furthermore, regarding the texture evaluation, the score immediately after rehydration was 4 or higher, and the score 5 minutes after rehydration was 2.5 or higher, both of which were high scores, and all passed the texture deterioration evaluation. On the other hand, Comparative Examples 1 and 2 did not contain alginate ester and alkaline agent, resulting in poor manufacturing suitability and the failure to obtain starch noodles as a product. Specifically, in Comparative Example 1, the noodle strands stuck together and could not proceed to the drying process. In Comparative Example 2, the gelatinized noodle strands were too soft and could not maintain their noodle shape. Comparative Example 3 did not contain alginate ester, resulting in poor performance in the manufacturing suitability evaluation and texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and it also failed the texture deterioration evaluation. In the case of Comparative Example 4, although the texture evaluation was satisfactory, the texture evaluation was inferior compared to Examples 1-4. Furthermore, Comparative Example 4 failed the manufacturing suitability evaluation. These results indicate that more favorable results can be obtained by adding an alkaline agent to adjust the pH. Comparative Example 5 had a pH of over 9 in the product (starch noodles), resulting in a failure in the manufacturing suitability evaluation. Furthermore, the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating) was poor, leading to a failure in the texture deterioration evaluation as well.

[0078] Examples 5 and 6 (Investigation of types of alkaline agents) We attempted to manufacture starch noodles using the same method as in Example 1, except that the alkaline agent was replaced with the type and amount shown in Table 3 below. The lye used in Example 5 was a mixture of potassium carbonate (anhydrous) and sodium carbonate in a ratio of 6:4. If starch noodles were successfully produced, a sensory evaluation of the starch noodles was conducted. The results are shown in Table 3.

[0079] [Table 3]

[0080] result As shown in Table 3, the starch noodles of Examples 5 and 6, in which the type of alkaline agent was changed, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation, similar to Examples 1-4.

[0081] Comparative Examples 6-9 (Investigation of the type of alginate, whether or not acid treatment was performed, and whether or not calcium treatment was performed) The starch noodles of Comparative Examples 6 and 8 were produced using the same method as in Example 1, except that alginate ester was replaced with alginic acid or sodium alginate, and the amount of alkaline agent added, the presence or absence of calcium treatment, or the presence or absence of acid treatment were changed as shown in Table 4 below. Comparative Example 7 involved an acid treatment (immersion of the noodle strands in an 8.3 g / L 90% lactic acid solution for 30 seconds) after the gelatinization treatment, but otherwise, starch noodles were produced using the same method as Comparative Example 6. In Comparative Example 9, starch noodles were produced using the same method as Comparative Example 8, except that after the gelatinization process, calcium treatment was performed to gel the ionized alginic acid (the gelatinized noodles were immersed in a 1% calcium lactate solution for 10 seconds).

[0082] [Table 4]

[0083] result Comparative Example 6, which used alginic acid as an alginic acid derivative other than alginic acid ester, received lower scores in the texture evaluation (immediately after soaking and 5 minutes after soaking) compared to Examples 1-5 described above, and failed the texture deterioration evaluation. Comparative Example 7, in which acid treatment was performed after the gelatinization step, showed results similar to those of Comparative Example 6, in which acid treatment was not performed. Comparative Example 8, which used sodium alginate as an alginic acid derivative other than alginate ester, received low scores in the manufacturing suitability evaluation and the texture evaluation (immediately after rehydration and 5 minutes after rehydration), and failed the texture deterioration evaluation. Since ionized alginic acid and sodium alginate have the property of gelling when calcium ions are added, we tried calcium treatment on the noodles after the gelatinization process (gelatinized noodles) (Comparative Example 9), but the results were similar to those of Comparative Example 8, where no calcium treatment was performed.

[0084] Examples 7 and 8 (Investigation of alginate ester types) We attempted to manufacture starch noodles using the same manufacturing method as in Example 1, except that we used either "Kombu Acid 503" or "Kombu Acid 542" manufactured by Kimika Co., Ltd. as the alginate ester, and changed the amount of alkaline agent added as shown in Table 5 below. If starch noodles were successfully produced, a sensory evaluation of the starch noodles was conducted. By comparing these results with those of Examples 3 and 4, the effects of different types of alginate esters were investigated. The results are shown in Table 5.

[0085] [Table 5]

[0086] result Table 5 shows that the starch noodles of Examples 7 and 8, which used alginate ester products different from those of Examples 1-6, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydration and 5 minutes after rehydration), and also passed the texture deterioration evaluation, similar to Examples 1-6. Therefore, it was found that regardless of the type of alginate ester, starch noodles with excellent manufacturing suitability and that do not easily become soggy after rehydration (maintaining a good texture even after 5 minutes) can be obtained.

[0087] Example 9 (Starch noodles in which salt is kneaded into the dough instead of flavoring liquid) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed to the method described below. (Raw material mixing process) 2910g of potato starch, 90g of guar gum, and 30g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to premix. Next, 75g of salt and 10g of trisodium phosphate were added to 3200g of water and stirred thoroughly to prepare the kneading water. Then, the kneading water was added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0088] Comparative Examples 10 and 11 Starch noodles were manufactured using the same method as in Example 9, except that the amount of alkaline agent added was changed to the amount shown in Table 6 below.

[0089] [Table 6]

[0090] result As shown in Table 6, the starch noodles of Example 9, which used a different characteristic-imparting ingredient (salt) than the flavoring liquids of Examples 1-8, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation. Comparative Example 10, which did not contain an alkaline agent, and Comparative Example 11, in which the noodle dough pH was 9.87 and the product pH was expected to exceed 9, resulted in the noodle strands sticking together and being unable to proceed to the drying process (poor noodle-making properties), and thus no starch noodles were obtained as a product.

[0091] (2) Production of starch noodles in which indigestible materials or coloring materials containing natural pigments are kneaded into the dough. Example 10 (Tomato Paste) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed to the method described below. (Raw material mixing process) 3000g of potato starch, 2000g of tapioca acetate starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura" (product name)), 50g of guar gum, and 50g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to premix. Next, 70g of trisodium phosphate was added to 3800g of water and stirred thoroughly to prepare the kneading water. Then, the kneading water and 1000g of tomato paste (manufactured by Kagome Co., Ltd., "Tomato Paste Portuguese Hot Break Method" (product name)) were added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0092] Examples 11-12 and Comparative Examples 12-14 Starch noodles were manufactured using the same method as in Example 10, except that the amount of alkaline agent added was changed as shown in Table 7 below.

[0093] [Table 7]

[0094] result As shown in Table 7, the starch noodles in Examples 10-12, which used tomato paste, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation. Comparative Examples 12 and 14, which did not contain an alkaline agent, and Comparative Example 13, in which the noodle dough pH was 10.1 and the product pH was expected to exceed 9, all failed the evaluation of their suitability for manufacturing, and therefore texture evaluation could not be performed.

[0095] Example 13 (Pumpkin Paste) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed to the method described below. (Raw material mixing process) 3000g of bleached tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd., "MKK-100" (product name)), 30g of guar gum, and 30g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to premix. Next, 4g of trisodium phosphate was added to 3060g of water and stirred thoroughly to prepare the kneading water. Then, the kneading water and 1000g of pumpkin paste (manufactured by Kagome Co., Ltd., "Pumpkin Puree" (product name)) were added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0096] Example 14 and Comparative Examples 15-16 (Pumpkin paste or spinach paste) Starch noodles were manufactured using the same method as in Example 13, except that the type of ingredient for imparting characteristics (pumpkin paste or spinach paste (manufactured by Kagome Co., Ltd., "Domestic Spinach Puree" (product name))) and the amount of alkaline agent added were changed as shown in Table 8 below.

[0097] [Table 8]

[0098] result As shown in Table 8, the starch noodles in Examples 13 and 14, which used pumpkin paste or spinach paste, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation. Comparative Examples 15 and 16, which did not contain an alkaline agent, both failed the evaluation of their suitability for manufacturing, and therefore, texture evaluation could not be performed.

[0099] Example 15 (Seaweed Powder) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed to the method described below. (Raw material mixing process) 2000g of bleached tapioca starch, 1000g of wakame powder (manufactured by Riken Vitamin Co., Ltd., "Ocean Fiber Wakame" (product name)), and 24g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to premix. Next, 6g of trisodium phosphate was added to 3000g of water and stirred thoroughly to prepare the kneading water. Then, the kneading water was added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0100] Comparative Example 17 Starch noodles were manufactured using the same method as in Example 15, except that the amount of alkaline agent added was changed as shown in Table 9 below.

[0101] [Table 9]

[0102] result As shown in Table 9, the starch noodles of Example 15 using wakame powder passed the noodle manufacturing suitability test, similar to Examples 1-8, and received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation. Comparative Example 17, which did not contain an alkaline agent, failed the evaluation of its suitability for manufacturing, and therefore, a texture evaluation could not be performed.

[0103] Example 16 (Indigestible Starch) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed to the method described below. (Raw material mixing process) 1500g of bleached tapioca starch, 1500g of indigestible starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Fibergym RW" (product name)), 60g of guar gum, and 30g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to premix. Next, 12g of trisodium phosphate was added to 3100g of water and stirred thoroughly to prepare the kneading water. Then, the kneading water was added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0104] Examples 17-19 and Comparative Examples 18-19 Starch noodles were manufactured using the same method as in Example 16, except that the indigestible starch was changed to a different type (Matsutani Chemical Industry Co., Ltd., "Pine Starch RT" (product name)) and the amount of alkaline agent added was changed as shown in Table 10 below.

[0105] [Table 10]

[0106] result As shown in Table 10, the starch noodles of Examples 16-19 passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation. Comparative Example 18, which did not contain an alkaline agent, and Comparative Example 19, in which the noodle dough pH was 9.87 and the product pH was expected to exceed 9, both failed the evaluation of their suitability for manufacturing, and therefore texture evaluation could not be performed.

Claims

1. A method for producing starch noodles, comprising a raw material mixing step, a noodle making step, a gelatinization step, and a drying step, but excluding a staling step, The raw materials in the aforementioned raw material mixing step include starch, a property-imparting agent, an alkaline agent, and an alginate ester, Free from wheat flour and / or gluten, A method for producing starch noodles, wherein the pH of the noodle suspension obtained in the drying step is greater than 6.5 and less than or equal to 9.

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

5.

3. The method for producing starch noodles according to claim 1, wherein the degree of gelatinization of the starch noodles is 70% or more.

4. The method for producing starch noodles according to claim 1, wherein the characteristic-imparting raw material is at least one selected from the group consisting of a flavoring material, a non-digestible material, and a coloring material containing natural pigments.

5. Starch noodles obtained by the method for producing starch noodles according to any one of claims 1 to 4.

6. Starch noodles according to claim 5, for use as a snack, appetizer, or treat.

7. A method for producing pregelatinized starch noodles, which includes a raw material mixing step, a noodle making step, and a gelatinization step, but does not include a staling step, The raw materials in the aforementioned raw material mixing step include starch, a property-imparting agent, an alkaline agent, and an alginate ester, Free from wheat flour and / or gluten, A method for producing pregelatinized starch noodles, wherein the pH of the suspension of pregelatinized noodles obtained in the aforementioned pregelatinization step is greater than 6.5 and less than or equal to 9.

8. Pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles described in claim 7.

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