Starch noodles and their manufacturing method

Abstract

The present disclosure has an object to provide a method for producing starch noodles that have excellent manufacturing suitability and are less likely to stretch after rehydration, without requiring an aging step, even when property-imparting ingredients are kneaded into the dough, and to provide starch noodles produced by this manufacturing method. The present disclosure provides a method for producing starch noodles that includes a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, and does not include a retrogradation step, The raw materials in the raw material mixing step include starch, a property imparting raw material, an alkaline agent, and an alginic acid ester, Contains no wheat flour 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 not greater than 9.

Description

[Technical field]

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

[0002] Starch noodles, such as glass noodles, are generally made only from starch and have a plain taste, without any taste or smell. Therefore, in order to impart flavor to starch noodles, products have been developed that incorporate flavoring ingredients (seasonings, edible plant products, etc.). Furthermore, in recent years, with the diversification of dietary habits, there has been a trend toward more variety in noodles, and efforts have been made to incorporate various ingredients such as vegetable powders, vitamins, minerals, and dietary fiber. (For example, Patent Documents 1 to 3)

[0003] Patent Document 1 aims to provide a method for producing sufficiently seasoned vermicelli, which has traditionally been difficult to season. Patent Document 1 describes that adequately seasoned vermicelli was not obtained when seasoning liquid was kneaded into the raw materials (Test Example 1), when seasoning liquid was mixed into the boiling tank (Test Example 2), when the noodles were immersed in a cooling tank containing seasoning liquid after boiling (Test Example 3), and when the noodles were immersed in seasoning liquid after thawing (Test Example 4). In particular, Test Example 1 discloses that when seasoning liquid is kneaded into the raw materials, problems arise in the subsequent noodle-making process, making it impossible to produce noodle strings themselves. Therefore, claim 1 of Patent Document 1 describes a method for producing flavored vermicelli, which is characterized by heating vermicelli produced by a conventional method while immersed in a seasoning liquid, rinsing with water, and drying. The method described in claim 1 involves drying the noodles, then heating them while immersed in a seasoning liquid to season them, and then drying them again, in a complex process for seasoning the noodles.

[0004] Patent Document 2, which was previously filed by the applicant of the present application, describes a method for producing instant glass noodles using a mixture of potato starch and mung bean starch as a raw material, characterized in that non-binding food materials (vegetable powder, seaweed powder, etc.) are kneaded into the mixture of potato starch and mung bean starch, and 2 to 5% by weight of curdlan is added to this mixed starch containing food materials. Patent Document 2 also describes that the thickening effect of curdlan due to swelling can prevent the instant glass noodles from becoming stretchy or soggy after cooking, resulting in instant glass noodles that are smooth, elastic, and chewy. Here, Patent Document 2 does not describe or suggest any compounds other than curdlan as ingredients having such effects.

[0005] Patent Document 3 describes a method for producing glass noodles made mainly of potato starch and mung bean starch, which contains 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 starch, it is possible to produce glass noodles with a firm texture that are suppressed from stretching when boiled while retaining the original texture of the glass noodles after rehydration.

[0006] However, it was common technical knowledge that, in the case of starch noodles, kneading in flavoring ingredients, vegetable powders, etc. weakens the dough's bond, impairing its suitability for noodle making, making it difficult to manufacture. Even if noodles could be made, they often lacked elasticity and firmness and had a weak texture, making it extremely difficult to create a desirable texture.

[0007] Furthermore, in Patent Document 3, starch is kneaded with water to form a starch slurry, which is then extruded through holes and poured into hot water to gelatinize (gelatinize), and the resulting noodle strings are then frozen, thawed, and dried, according to a typical method for producing vermicelli. However, because a freezing step is required in which the vermicelli is stored in a freezer for a certain period of time, problems arise in that the production time is long and the total running costs are high. Furthermore, in the above-mentioned Patent Documents 1 and 2, only a general production method having a retrogradation step (a refrigeration step or a freezing step and a thawing step) is described as a method for producing vermicelli. As described above, in typical starch noodle manufacturing methods, the elasticity and firmness characteristic of starch noodles are imparted by going through an aging process (refrigeration process; or freezing process and thawing process), and therefore, when manufacturing starch noodles without going through the 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] JP 2010-104279 A [Patent Document 2] JP 2006-141279 A [Patent Document 3] JP 2008-271954 A Summary of the Invention [Problem to be solved by the invention]

[0009] The present disclosure has an object to provide a method for producing starch noodles that have excellent manufacturing suitability and are less likely to stretch after rehydration, without requiring an aging step, even when property-imparting ingredients are kneaded into the dough, and to provide starch noodles produced by this manufacturing method. [Means for solving the problem]

[0010] As a result of intensive research by the inventors to solve the above problems, they have found that by using a method for producing starch noodles that includes a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, but does not include an aging step, in which the raw materials in the raw material mixing step include starch, property-imparting ingredients, an alkaline agent, and an alginate ester, but do not contain wheat flour and / or gluten, and the pH of the noodle suspension obtained in the drying step is greater than 6.5 and not more than 9, it is possible to produce starch noodles that have excellent manufacturing suitability and are less likely to stretch after rehydration, even when property-imparting ingredients are kneaded into the dough, without requiring an aging step. The present disclosure has been completed based on such findings.

[0011] That is, the present 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, and not including an aging step, The raw materials in the raw material mixing step include starch, a property imparting raw material, an alkaline agent, and an alginic acid ester, Contains no wheat flour 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 not greater than 9. Section 2. Item 2. The method for producing starch noodles according to Item 1, wherein the noodle dough obtained in the raw material mixing step has a pH of 6 to 9.5. Section 3. Item 2. The method for producing starch noodles according to Item 1, wherein the starch noodles have a degree of gelatinization of 70% or more. Section 4. Item 2. The method for producing starch noodles according to Item 1, wherein the characteristic-imparting ingredient is at least one selected from the group consisting of a flavor-imparting ingredient, a hard-to-digest ingredient, and a coloring ingredient containing a natural colorant. Section 5. Item 5. Starch noodles obtained by the method for producing starch noodles according to any one of items 1 to 4. Section 6. Item 6. Starch noodles according to item 5, which are used as snacks, appetizers, or treats. Section 7. A method for producing gelatinized starch noodles comprising a raw material mixing step, a noodle-making step, and a gelatinization step, but not including a retrogradation step, The raw materials in the raw material mixing step include starch, a property imparting raw material, an alkaline agent, and an alginic acid ester, Contains no wheat flour or gluten A method for producing gelatinized starch noodles, wherein the pH of the suspension of gelatinized noodles obtained in the gelatinization step is greater than 6.5 and not greater than 9. Section 8. Item 8. Pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles according to Item 7. Section 1-1. A method for producing starch noodles comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, and not including an aging step, The raw materials in the raw material mixing step include starch, a property imparting raw material, an alkaline agent, and an alginic acid ester, Contains no wheat flour 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 not greater than 9. Section 2-1. Item 1-1. The method for producing starch noodles according to Item 1-1, wherein the noodle dough obtained in the raw material mixing step has a pH of 6 to 9.5. Section 3-1. Item 1-1 or 2-1. The method for producing starch noodles according to Item 1-1 or 2-1, wherein the starch noodles have a degree of gelatinization of 70% or more. Section 4-1. The method for producing starch noodles according to any one of items 1-1 to 3-1, wherein the characteristic-imparting ingredient is at least one selected from the group consisting of a flavor-imparting ingredient, a hard-to-digest ingredient, and a coloring ingredient containing a natural colorant. Section 5-1. Starch noodles obtained by the method for producing starch noodles according to any one of items 1-1 to 4-1. Section 6-1. Item 5-1. Starch noodles for use as a snack, appetizer, or treat. Section 7-1. A method for producing gelatinized starch noodles comprising a raw material mixing step, a noodle-making step, and a gelatinization step, but not including a retrogradation step, The raw materials in the raw material mixing step include starch, a property imparting raw material, an alkaline agent, and an alginic acid ester, Contains no wheat flour or gluten A method for producing gelatinized starch noodles, wherein the pH of the suspension of gelatinized noodles obtained in the gelatinization step is greater than 6.5 and not greater than 9. Section 8-1. Item 7-1. Pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles.

[0012] In addition, in the present disclosure, the invention of a product defined by a manufacturing process is described using a product-by-process claim because it is impossible or impractical to specify at this time what components are contained or what the structure is. Effect of the Invention

[0013] According to the present disclosure, it is possible to provide a method for producing starch noodles that have excellent manufacturing suitability and are less likely to stretch after reconstitution in hot water, even when property-imparting ingredients are kneaded into the dough, without requiring an aging step. Here, "thickening due to boiling water" refers to the phenomenon in which moisture moves from the surface of the noodle to the center over time, causing the physical properties of the noodle to change and the texture of the noodle (hardness, elasticity, firmness, etc.) to deteriorate. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Starch noodle manufacturing method The method for producing starch noodles encompassed by the present disclosure will be described in detail below. In this specification, starch noodles refer to noodles whose main ingredient is starch, that is, noodles in which starch accounts for the largest proportion of the ingredients. Examples of starch noodles include, but are not limited to, glass noodles and kudzu noodles. In addition, in this specification, wheat flour and / or gluten are not included in the raw materials of starch noodles. Therefore, Chinese noodles, udon, pasta, etc., which contain wheat flour and gluten, do not fall under starch noodles. Furthermore, noodles that are made mainly from raw materials other than starch, such as soba noodles and rice noodles, do not fall under starch noodles.

[0015] The method for producing starch noodles encompassed by the present disclosure includes a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, but does not include a retrogradation step, The raw materials in the raw material mixing step include starch, a property imparting raw material, an alkaline agent, and an alginic acid ester, Contains no wheat flour or gluten The pH of the noodle suspension obtained in the drying step is greater than 6.5 and not greater than 9. The method for producing starch noodles encompassed by the present disclosure is characterized by not including an aging step (a refrigeration step, or a freezing step and a thawing step, etc.) that is essential in conventional methods for producing starch noodles. According to the method for producing starch noodles disclosed herein, it is possible to obtain starch noodles that are excellent in production suitability and do not easily stretch after reconstitution in hot water, even if a property-imparting ingredient is kneaded into the dough without carrying out the aging step.

[0016] Each step of the manufacturing method will now be described in detail. Raw material mixing process The raw material mixing process is a process (sometimes called the kneading process) in which noodle dough is produced by mixing (kneading) the raw materials and water (hereinafter sometimes referred to as "kneading water").

[0017] raw materials The raw materials for starch noodles encompassed by the present disclosure include starch, a property imparting ingredient, an alginate ester, and an alkaline agent.

[0018] Among the raw materials, starch is the main raw material. In other words, starch accounts for the largest proportion of the raw materials. However, the raw materials do not include wheat flour and / or gluten.

[0019] Starch Starch is composed of polymeric compounds called amylose, which is made up of glucose molecules bound together, and amylopectin. Amylose has a simple structure in which glucose molecules are bound together in a long chain (or spiral), while amylopectin has a complex structure in which the chain bonds of glucose molecules form a mesh-like structure and are further branched. The number of glucose molecules bound to each other ranges from tens to hundreds in amylose, and from hundreds to hundreds of thousands in amylopectin. The amylose and amylopectin content varies depending on the type of starch, and this is reflected in the viscosity of the starch in the gelatinized state, and is the difference in the properties of each starch.

[0020] In this specification, starch means starch component alone extracted from a raw material (starch powder). The starch is not particularly limited, and examples thereof include raw starches (unprocessed starches) such as 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, and kudzu starch. The starches can also be divided according to the type of plant they are made from, for example, starch that is obtained above ground (above ground starch) and starch that is obtained underground (underground starch). Examples of above-ground starches include cereal starches (rice starch, wheat starch, corn starch, etc.), stem starch, and legume starches (mung bean starch, broad bean starch, adzuki bean starch, pea starch, etc.). Examples of underground starches include rhizome starch (potato starch), tuberous root starch (sweet potato starch, tapioca starch, kudzu starch, etc.), and the like.

[0021] The starch includes not only the raw starch (unprocessed starch) but also processed starch and the like. The modified starch is a starch that has been chemically or physically processed, and 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 starch octenylsuccinate, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphorylated starch. However, in this specification, resistant starch is not included in starch. These starches can be used alone or in appropriate combination of two or more kinds. In the present disclosure, starch can be used as a raw material without any particular limitations, but one of the features is that starch noodles can be produced using inexpensive tapioca starch, potato starch, etc. The starch content per 100 parts by mass of starch noodles is usually 40 to 100 parts by mass, preferably 45 to 99 parts by mass, and more preferably 50 to 98 parts by mass.

[0022] Tapioca starch and potato starch will be described below. Tapioca starch is composed of 16-17% linear amylose and 83-84% branched amylopectin. Potato starch is composed of 20-23% straight-chain amylose and 77-80% branched amylopectin. Here, tapioca starch, potato starch, etc., contain a lot of amylopectin, and are characterized by having high viscosity or water retention and being less prone to aging. When starch containing a lot of amylopectin is used, noodles with a smooth, easy-to-swallow and soft texture can be obtained, and therefore the tapioca starch, potato starch, etc. are often used as texture improvers for noodles. However, if the amount of the starch is increased, the texture tends to become too soft, the surface of the noodle strings becomes sticky, and the noodle strings tend to stick together, resulting in poor suitability for production. As such, tapioca starch, potato starch, and the like can be said to be raw materials that are not suitable for producing noodles that are elastic, firm, and easy to break apart. The starch noodles encompassed by the present disclosure are inexpensive and easy to use in terms of cost, but one of their features is that even when using raw materials that do not easily produce elastic and firm noodles (tapioca starch, potato starch, etc.) and property-imparting raw materials are kneaded into the dough, the resulting noodles have excellent manufacturability and are less likely to become stretchy after rehydrating in hot water.

[0023] Characterization ingredients In this specification, the characteristic-imparting ingredients refer to raw materials that can impart characteristics to starch noodles, such as color tone, taste, nutritional value, physiological functionality, etc. Note that the characteristic-imparting ingredients do not include the above-mentioned starch, alkaline agents, and alginate esters. By adding the property-imparting ingredients, the taste-imparting or functional components in the starch noodles can be increased and the appearance of the starch noodles can be improved. Examples of characteristic-imparting ingredients include flavor-imparting ingredients, indigestible ingredients, and coloring ingredients containing natural pigments.

[0024] The flavor-imparting material refers to a food material that enhances a flavor or aroma, such as sweetness, umami, saltiness, sourness, or bitterness. The flavoring material includes a liquid component and a solid component. The liquid components are not particularly limited, and examples thereof include water, soy sauce, alcohol, sweet components (sweet sake, liquid sugar, starch syrup, isomerized liquid sugar, etc.), sour components (vinegar; fragrant citrus fruits such as apple, yuzu, lemon, etc.), oil and fat components (sesame oil, olive oil, salad oil, soybean oil, chili oil, etc.), alcoholic beverage components (wine, sake, etc.), fruit juice (apple juice, etc.), extracts (chicken extract, beef extract, etc.), etc. The solid components are not particularly limited, and examples thereof include salt, sugars (sugar, glucose, fructose, etc.), spices (ginger, chili pepper, shichimi, pepper, Japanese pepper, basil, oregano, mixed spices, etc.), chemical seasonings (glutamic acid, sodium 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 having indigestibility and has the property of being difficult to decompose by human digestive enzymes. One example of the components contained in the indigestible material is dietary fiber. Specifically, the indigestible material is not particularly limited, and includes food materials rich in dietary fiber, such as natural foods such as burdock, lotus root, radish, pumpkin, sweet potato, kidney bean, okra, nameko, shiitake mushroom, enoki mushroom, hijiki, kelp, wakame, and mozuku; food manufacturing by-products such as soybean pulp; and fermented foods such as natto. The resistant material includes resistant starch, resistant dextrin, etc., in addition to the natural foods. The resistant starch is a general term for starch and partial hydrolysates of starch that are difficult to digest and absorb in the human intestine. Such resistant starch is also called resistant starch, and is considered to exhibit physiological behavior equivalent to that of dietary fiber. The resistant dextrin is a water-soluble dietary fiber obtained by roasting starch, hydrolyzing it with amylase, and then extracting the resistant components. In the present disclosure, resistant starch or resistant dextrin known in the art can be used, and the type and production method thereof are not particularly limited.

[0026] The natural pigment-containing coloring material is not particularly limited, and examples thereof include 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, pumpkin, corn, yellow bell peppers, etc.), green materials (e.g., spinach, bell peppers, edamame, broccoli, basil, green peas, etc.), purple materials (e.g., purple sweet potato, eggplant, edible chrysanthemum, 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 characteristic-imparting raw material may be used as it is, or may be used in the form of squeezed juice, paste, powder, etc. Furthermore, it is also possible to use a product in which only the desired component has been extracted, separated, purified, or the like. The above-mentioned characteristic-imparting raw materials can be used alone or in combination of two or more.

[0028] The flavoring material is preferably added in the form of a flavoring liquid, powder, paste, or the like. Among the flavoring ingredients, those that are common soup ingredients, such as soy sauce, chicken extract, beef extract, salt, sugar, etc., can be mixed and used as a flavoring liquid. The blending ratio of each flavoring ingredient can be changed according to the desired seasoning. Spices such as shichimi, pepper, and Japanese pepper can also be added.

[0029] The indigestible material and the coloring material containing a natural pigment are preferably used after being processed into the form of a powder or paste. Examples of the powders of the indigestible materials or coloring materials containing natural pigments include vegetable powders such as carrots and shiitake mushrooms, seaweed powders such as wakame, hijiki, kelp, and mozuku seaweed, and yuzu powder. The powderization of the indigestible material or the coloring material containing a natural pigment can be carried out, for example, by a method of pulverizing the indigestible material or the coloring material containing a natural pigment using a pulverizer; a method of soaking the indigestible material or the coloring material containing a natural pigment in water or hot water, draining the water, and then successively subjecting the indigestible material or the coloring material containing a natural pigment to heating and stirring, steaming and drying under vacuum conditions to reduce the water content and soften the material, and then pulverizing the material under cooling conditions; or the like.

[0030] Examples of the paste of the indigestible material or the coloring material containing a natural pigment include paste of tomato, spinach, green pea, burdock, pumpkin, purple sweet potato, carrot, paprika, etc. As a method for making the resistant material or the coloring material containing natural pigment into a paste, for example, there is a method in which the resistant material or the coloring material containing natural pigment is subjected to a blanching treatment and then crushed. Examples of the blanching treatment conditions include 95°C and 2 to 3 minutes. Examples of the crushing treatment method include a comitrol or a mass colloider. Alternatively, there is a method in which the resistant material or the coloring material containing natural pigment is subjected to a blanching treatment and then frozen, and then the resulting material is made semi-frozen, and then crushed and filtered to make a paste. Examples of the filtering conditions include a method of filtering through a 2.0 mm mesh sieve. The moisture content of the paste of the resistant material or the coloring material containing natural pigment thus obtained varies depending on the type of raw material, the processing method, etc., but is generally 70 to 90 mass%.

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

[0032] Alkaline agent The raw materials for starch noodles contain an alkaline agent in addition to the starch and characteristic-imparting ingredients described above. The alkaline agent may be any known food alkaline agent that is generally available and is not particularly limited. 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 hydrogen carbonate, and ammonium carbonate.

[0033] The amount of alkaline agent added is adjusted according to the type and amount of starch, type of alkaline agent, etc., so that the pH of the product is weakly acidic to weakly alkaline, exceeding 6.5 and not exceeding 9. For example, when the raw starch content in the raw materials is 98% or more and the alkaline agent is trisodium phosphate, the amount of the 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 the raw materials. The alkaline agent is preferably dissolved in kneading water to form an aqueous solution, which is then mixed with starch and the like.

[0034] Alginate The raw materials for starch noodles contain alginate esters. In the present disclosure, by using an alginate ester instead of alginic acid or alginate salts, it is possible to obtain starch noodles that have the elasticity, firmness, and other textures of conventional starch noodles, have excellent manufacturability, and are less likely to stretch after reconstitution in hot water, even when property-imparting ingredients are kneaded into the dough without going through the conventional aging process.

[0035] Alginate esters are formed by esterifying alginic acid with an alcohol. Generally, alginic acid or alginates are polysaccharides contained in brown algae such as kelp and wakame seaweed. Alginates, and their base acid, alginic 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 sugar components within the polymer is not constant, but varies depending on the type of seaweed, the part of the seaweed, and the stage of growth of the seaweed when it is harvested. The sequence contains three types of units: units in which mannuronic acid and guluronic acid are alternately linked, units in which mannuronic acid is linked, and units in which guluronic acid is linked. Thus, an alginate ester is an ester bond between an alcohol and the carboxyl group of a uronic acid that constitutes alginic acid.

[0036] In the present disclosure, the alginate ester is not particularly limited, and examples thereof include esters of alginic acid and alcohols having 1 to 6 carbon atoms. Examples of the 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, glycerin alginate, etc. Among these, the alginate ester is preferably propylene glycol alginate, which is designated as a food additive. Propylene glycol alginate is an alginic acid in which propylene glycol is esterified to the carboxyl group of the uronic acid that constitutes alginic acid. However, not all of the carboxyl groups need to be esterified, and unreacted free acid portions and salt portions such as sodium salts and calcium salts may remain.

[0038] Alginate esters are white to pale yellowish white powders that have good solubility in cold or warm water and form viscous colloidal solutions. Alginate esters are a relatively stable material that changes little over time compared to other alginates (alginic acid, alginates, etc.). If stored in a powdered state in a cool, dark place (approximately below 20°C), their quality (viscosity, degree of esterification, etc.) is unlikely to change for more than a year.

[0039] The degree of esterification of the alginic acid ester is usually 40% or more, preferably 70% or more, more preferably 75% or more, and particularly preferably in the range of 75 to 80%. If the degree of esterification of the alginic acid ester is 40% or more, it can meet the standard of the Japanese Food Additives Standards.

[0040] As the alginate ester, commercially available products can be used appropriately. Commercially available alginic acid esters include propylene glycol alginate esters and their preparations "Kombic Acid 501" (esterification degree: 75% or more, viscosity of 1% by weight aqueous solution at 20°C: 150 to 250 mPa·s, manufactured by Kimika Co., Ltd.), "Kombic Acid 503" (esterification degree: 75% or more, viscosity of 1% by weight aqueous solution at 20°C: 10 to 30 mPa·s, manufactured by Kimika Co., Ltd.), "Kombic Acid 507" (esterification degree: 75% or more, viscosity of 1% by weight aqueous solution at 20°C: 10 to 30 mPa·s, manufactured by Kimika Co., Ltd.), "Chimiloid HV" (esterification degree: 75% or more, viscosity of 1% by weight aqueous solution at 20°C: 150 to 250 mPa·s, manufactured by Kimika Co., Ltd.), "Chimiloid LV" (esterification degree: 75% or more, viscosity of 1% by weight aqueous solution at 20°C: 60 to 100 mPa·s, manufactured by Kimika Co., Ltd.), and the like.

[0041] The alginate ester may be added in the form of a powder when mixed with other raw materials, or may be added after being prepared in the form of an aqueous solution in advance. It may also be added to the mixing water and mixed as the mixing water. When the alginate ester is used by adding it to the mixing water, it is preferable to mix it with the powder immediately after preparing the mixing water. Also, the aqueous solution containing the alginate ester and the aqueous solution containing the alkaline agent can be added separately to the raw material powder. Either embodiment can be appropriately selected. It is preferable to add the alginate ester to the powder. In addition, since alginate ester has the function of binding fabrics together, it also has a function similar to that of a glue described below.

[0042] The amount of alginate ester added can be determined as appropriate taking into consideration its relationship with other raw materials, for example, the amount of alkaline agent added, the pH of the noodle dough, the degree of gelatinization treatment, and the noodle quality desired to be obtained. The amount of the alginate added is usually 0.01 to 3 mass %, preferably 0.1 to 2 mass %, and more preferably 0.3 to 1 mass %, based on the amount of starch.

[0043] Adhesive The raw materials for starch noodles can contain a paste if necessary. By adding a paste, the dough becomes easier to bind when the raw materials are mixed with kneading water. In this specification, the paste is a paste other than an alginate ester and does not include an alginate ester. Furthermore, the paste is not included in the property-imparting raw materials. By using a paste, it is possible to form a noodle dough that does not suffer from the dilatancy phenomenon that occurs when starch is used as the main ingredient (the phenomenon in which the dough becomes solid when squeezed tightly and liquid when squeezing is stopped), and it is possible to extrude the dough using an extruder to form noodle strands. The thickening agent is not particularly limited as long as it is one that is generally used in foods. Examples of the thickening agent include guar gum, carrageenan gum, xanthan gum, gum ghatti, gum arabic, and pregelatinized starch. Pregelatinized starch is starch that is heated with water to gelatinize it, and then rapidly dried and powdered. These may be used alone or in appropriate combination of two or more.

[0044] When a paste is added, the amount added varies depending on the type (viscosity) of the paste, the amount of the alginate ester, etc. For example, the amount is usually 0.1 to 10% by mass, preferably 0.5 to 8% by mass, and more preferably 1 to 5% by mass, based on the amount of starch. When the paste is pregelatinized starch, the pregelatinized starch may be added separately, but a carrier paste may be prepared in advance by heating and gelatinizing a portion of the raw starch while mixing with water, and then this carrier paste may be added as a paste to the remaining starch to prepare the dough. In this case, there is no need to add a separate paste.

[0045] Furthermore, additives may be added to the raw materials as necessary. As the additives, additives generally used in the production of instant noodles, excluding the above-mentioned property-imparting raw materials, may be used. Examples of additives include fats and oils such as animal and vegetable fats and oils, liquid fats and oils, emulsified fats and oils, powdered fats and oils, 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 quality improvers, loosening agents, emulsifiers, solubilizers, surfactants, thickeners, excipients, strengthening agents, chelating agents, neutralizing agents, acidulants, sweeteners, vitamins, minerals, dextrin, enzymes, preservatives, antiseptics, fungicides, antioxidants, quality-preserving agents, anti-adhesive agents, leavening agents, antifoaming agents, release agents, pigments such as synthetic coloring agents, and flavors.

[0046] These additives are used by mixing with water. As for the method of addition, they may be added in a solid state together with the raw material powder, etc., or may be added as an aqueous solution or suspension by dissolving or suspending in water.

[0047] In the raw material mixing step, water is added to the raw materials, and then the various raw materials are kneaded uniformly using a noodle mixer such as a pin mixer to produce noodle dough. The temperature in the raw material mixing step is not particularly limited, and is usually, for example, 18 to 100° C. The temperature may vary significantly depending on the types and amounts of raw materials. The time for the raw material mixing step is not particularly limited, and is, for example, usually 2 to 20 minutes, preferably 5 to 15 minutes, and more preferably 10 to 12 minutes.

[0048] The amount of water used in the raw material mixing step may be the amount of water necessary to form the noodle dough. The amount of water can be expressed, for example, as the hydration rate of the noodle dough. The hydration rate is not particularly limited and is, for example, at least 50% by mass to 200% by mass, preferably 60 to 150% by mass, and more preferably 70 to 120% by mass. Generally, the lower the hydration rate, the better the suitability for production and the easier it is to produce noodles that are elastic and firm, but by using the production method encompassed by the present disclosure, it is possible to produce noodles that are suitable for production and have a good texture that is elastic and firm, from noodle dough with a high hydration rate. The pH of the noodle dough after the mixing step is preferably 6 to 9.5. The pH of the noodle dough is measured immediately after kneading is completed by inserting a pH meter (Hanna Instruments, pH / ℃ meter for dairy products and semi-solid foods / HI 99161D) directly into the noodle dough. According to the method for producing noodles encompassed by the present disclosure, it is possible to impart elasticity and firmness to the noodles even when the dough contains a large amount of added water.

[0049] Noodle making process The noodle-making process is a process in which the noodle dough obtained in the raw material mixing process is turned into noodle strings (also referred to as the noodle string forming process). The method for turning the noodle strings is not particularly limited, and examples include a method in which the noodle dough is extruded using an extruder or the like to turn it into noodle strings; a method in which the noodle dough is rolled into a noodle band and then cut out; and a method in which the dough is dropped into a container with multiple holes, such as a tongpiao, to turn the noodle strings into noodle strings (drop type).

[0050] Alphaling process In the gelatinization process, the starch contained in the noodle strings is gelatinized (gelatinized). There are no particular limitations on the method for gelatinizing the noodle strings, and examples of the method include a steaming method using steam (steaming) and a boiling method. The steaming process is preferably carried out using a steamer that uses steam. The quality of the steam used in the steaming process can be dry steam, moist steam, superheated steam, etc., and in order to improve the texture of the resulting noodle strings, it is preferable to use moist steam. Alternatively, steam generated in a boiler can be reduced in pressure and sprayed into a steamer, and the noodle strings can be gelatinized by passing them through the steamer. The gelatinization can also be carried out by boiling. However, when a water-soluble property-imparting ingredient is added, it is preferable to shorten the boiling time or to carry out the gelatinization by steaming in order to prevent the components from leaking into the boiling water.

[0051] The temperature in the gelatinization step is not particularly limited and is, for example, usually 96 to 110°C, preferably 98 to 105°C, and more preferably 99 to 100°C.

[0052] The time for the gelatinization step varies depending on the gelatinization method, raw materials, method for gelatinizing the noodle strings, etc. For example, when the gelatinization step is carried out by steam treatment, the time is usually from 1 second to 3 minutes, preferably from 5 seconds to 2 minutes, and more preferably from 10 seconds to 1.5 minutes. When the gelatinization step is carried out by boiling, the time is usually from 1 second to 2 minutes, preferably from 5 seconds to 1.5 minutes, and more preferably from 10 seconds to 1 minute.

[0053] After the gelatinization step, the gelatinized noodle strings are not immediately dried, but a loosening agent (loosening liquid) can be applied to the noodle strings. The application of the loosening agent has the effect of preventing the noodle strings 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, processed starch, enzymes, etc. are dissolved in water, or a liquid in which an emulsifier, oil or fat, thickening polysaccharide, etc. is added to a flavoring liquid may be used. The loosening agent can be applied, for example, by directly applying it to the noodle strings after the gelatinization step, or by immersing the noodle strings after the gelatinization step in the loosening agent. In addition to being applied to the noodle strings after the gelatinization step described above, the loosening agent can also be applied by coating the noodle strings before or during the gelatinization step, or by kneading the loosening agent into the noodle dough.

[0054] After the loosening agent is applied to the noodle strings, it is preferable to leave them to stand at room temperature (for example, 20°C to 30°C) for a period of time. By leaving the noodle strings to stand, the moisture adhering to the surface of the noodle strings can be absorbed into the inside of the noodle strings. There are no particular limitations on the time for which the noodle strings are left to stand, but it 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 the present disclosure may include any other steps in addition to the steps described above, such as a step of cutting the cooled noodle strings (noodle string cutting step), a step of putting the cut noodle strings into a mold, a step of drying the noodle strings, a step of putting the dried noodles into a cup, a step of adding seasonings, a step of packaging, etc.

[0055] Drying process There are no particular limitations on the drying step. For example, the obtained noodle strings are cut into pieces of about 15 cm, and the cut noodle strings are dried. The drying step is not particularly limited as long as it is a method that reduces the moisture content of the noodles. Examples of drying methods include hot air drying, microwave drying, freeze drying, cold drying, fried noodles, etc. In the present disclosure, it is preferable to produce non-fried noodles (non-fried noodles), and of the above drying methods, hot air drying is preferred. When hot air drying is carried out using a dryer or the like, there are no particular limitations on the temperature of the dryer, and it is usually, for example, about 20 to 180° C., preferably about 40 to 120° C., and more preferably about 50 to 100° C. The drying time will differ depending on the noodle quality, and so it is preferable to dry the noodles completely while observing the condition of the noodles, for example, every 10 minutes.

[0056] The dried starch noodles are then moved to the packaging process, where they are packaged in cups together with soup, ingredients, etc., and sold as instant starch noodle products. The dried starch noodles can also be used as a snack, appetizer, or treat.

[0057] Starch noodles The starch noodles obtained by the above-mentioned production method are noodles made mainly from starch, i.e., noodles in which starch accounts for the largest proportion of the raw materials. Commercially available dried noodles made from starch such as mung bean starch, potato starch, sweet potato starch, tapioca starch, etc. include, but are not limited to, glass noodles and kudzu noodles. As mentioned above, the raw materials of starch noodles do not contain wheat flour and / or gluten. Therefore, Chinese noodles, udon, pasta, etc., which contain wheat flour and / or gluten, do not fall under starch noodles. Furthermore, noodles that are made mainly from raw materials other than starch, such as soba noodles and rice noodles, do not fall under starch noodles.

[0058] Unlike noodles made from general wheat flour, starch noodles are low in protein. For example, the amount of protein contained in 100 g of ramen is 7.4 g, while the amount of protein contained in 100 g of dried vermicelli is 0.2 g. Starch noodles can be used as low-protein noodles. Examples of applications of low-protein noodles include kidney disease diets. Kidney disease is a disease in which the function of the kidneys is reduced, and it is necessary to restrict mainly protein and salt. Therefore, the noodles included in the present disclosure can be used as a diet to reduce the burden on the kidneys. In order to suppress the deterioration of kidney disease, it can be said that a diet therapy using low-protein noodles is effective.

[0059] Starch noodles are gluten-free foods. Gluten-free means that gluten is not used. Specifically, gluten-free does not only mean that it does not use wheat gluten derived from wheat flour, but also that it does not contain gluten proteins derived from other grains. The standard value for gluten-free foods is set by the U.S. Food and Drug Administration (FDA), and it must meet either (1) or (2) below. (1) Does not contain any of the following: Gluten-containing grain ingredients (e.g. spelt) Ingredients derived from gluten-containing grains that have not been treated to remove gluten (such as wheat flour) Ingredients derived from gluten-containing grains that have been treated to remove gluten (such as wheat starch) and contain more than 20 milligrams of gluten per kilogram (2) Essentially gluten-free. As you can see from these definitions, gluten-free does not simply mean something that does not contain any gluten at all.

[0060] The pH of the dried starch noodle suspension encompassed by the present disclosure is typically greater than 6.5 and not greater than 9, preferably 6.6 to 7.98, and more preferably 6.7 to 7.6. The pH of starch noodles can be measured, for example, by preparing a suspension containing 10% solid content of noodle strings (10% suspension) and measuring the pH of the suspension. Here, the solid content refers to the residue left after evaporation of moisture in a high-moisture food in food analysis or quality evaluation. The solid content (%) can be calculated by subtracting moisture (%) from the moisture content. The moisture content can be measured, for example, using a halogen moisture meter MB45 manufactured by OHAUS. The specific method for measuring the pH of starch noodles after drying (dried noodles) is shown below. (1) The moisture content of the noodles after drying is measured and the solid content of the noodle strings is calculated. (2) Weigh out the noodles so that the solid content is 6 g, and place the weighed noodles in a measuring cylinder. For example, in the case of dried noodles with a solid content of 93%, weigh out about 6.5 g. (3) Add room temperature distilled water to the measuring cylinder containing the noodles until the total volume is 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 is pulverized in a mixer for 30 seconds to prepare a 10% suspension, and this suspension is poured 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 obtained by the above-mentioned production method are less likely to become stretched after reconstitution in hot water, and are less likely to lose their good elastic and firm texture.

[0061] The degree of gelatinization of the starch noodles encompassed by the present disclosure is 70% or more, preferably 75% or more, and more preferably 80% or more. Here, starch comes in three states: raw starch, alpha starch (gelatinized starch), and beta starch (retrograded starch). The degree of gelatinization (gelatinization) is a numerical representation of the percentage of the gelatinized state in starch. The degree of gelatinization can be measured, for example, according to the glucoamylase Method 2. Since the degree of gelatinization of the dried starch noodles is high at 70% or more, the starch noodles can be eaten as is without rehydrating them in hot water. Therefore, the starch noodles encompassed by the present disclosure can be eaten as is as a snack, appetizer, or treat.

[0062] Alpha-starch noodles In addition, in the above-mentioned production method, the noodles after the gelatinization step and before the drying step are called gelatinized starch noodles. Such gelatinized starch noodles have a good texture with elasticity and firmness. Therefore, gelatinized starch noodles before the drying step can be sold as chilled noodles. This pre-drying process of gelatinized starch noodles can be considered a precursor for producing starch noodles encompassed by the present disclosure, and can be produced by the following production method. Therefore, the present disclosure encompasses a method for producing pregelatinized starch noodles which comprises a raw material mixing step, a noodle-making step, and a gelatinization step, but does not comprise an aging step, wherein the raw materials in the raw material mixing step comprise starch, a property-imparting raw material, an alkaline agent, and an alginate ester, but do not contain wheat flour and / or gluten, and the pH of the noodle suspension obtained in the gelatinization step is greater than 6.5 and not more than 9, as well as pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles. The pH of the gelatinized starch noodles can be measured after gelatinization in the same manner as the above-mentioned method for measuring the pH of dried noodles. The specific method for measuring the pH of pregelatinized starch noodles is as follows. (1) The moisture content of the gelatinized noodles is measured, and the solid content of the noodle strings is calculated. (2) Weigh out the noodles so that the solid content is 6 g, and place the weighed noodles in a measuring cylinder. For example, in the case of gelatinized noodles with a solid content of 40%, weigh out about 15 g. (3) Add room temperature distilled water to the measuring cylinder containing the noodles until the total volume is 60 mL. (4) The mixture of noodles and distilled water is pulverized in a mixer for 30 seconds to prepare a 10% suspension, and this suspension is poured 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 more specifically below with reference to examples, but the technical scope of the present disclosure is not limited to these examples. In this specification, "approximately" means ±(plus or minus) 3 g in the case of noodle mass, and ±3°C in the case of temperature.

[0064] (1) Manufacturing starch noodles with flavoring ingredients (flavoring liquid or salt) kneaded into the dough Example 1 (Raw material mixing process) 1,230 g of mung bean starch (Matsutani Chemical Industry Co., Ltd., product name: "Mung Bean Starch"), 900 g of potato starch (Shiretoko Shari Agricultural Cooperative, product name: "Nakashari"), 600 g of pea starch (Joetsu Starch Co., Ltd., product name: "Kanzan EP-1"), and 30 g of alginate ester (Kimika Co., Ltd., product name: "Kombu Acid 501") were placed in a vacuum mixer and mixed for 3 minutes to prepare a premix. Next, 270 g of mung bean starch and 10 g of an alkaline agent (trisodium phosphate) were added to 3,525 g of seasoning liquid prepared by diluting the original seasoning liquid (300 parts by weight of soy sauce, 200 parts by weight of chicken extract, and 40 parts by weight of sugar) with water in a ratio of 3:7, and the mixture was thoroughly stirred and then heated until viscous to create a carrier. The carrier, cooled to 60°C, was then added to the powder mixture and mixed in a vacuum mixer for 10 minutes.

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

[0066] (Noodle making process) The obtained noodle dough was sent to a pipe using a Mono Pump (manufactured by Heishin Soubi Co., Ltd.), extruded through a nozzle with fine holes, and formed into noodle strands.

[0067] (gelatinization process) The obtained noodle strings were steamed at normal pressure at 100°C for 1 minute 20 seconds in a steamer in which steam generated in a boiler was reduced in pressure and then sprayed, thereby gelatinizing the noodles and obtaining gelatinized noodles. pH measurement Here, the pH of the gelatinized noodles was measured by the following method. (1) The moisture content of the noodles after gelatinization was measured using an OHAUS halogen moisture meter MB45, and the solid content of the noodle strings was calculated to be 40%. (2) Approximately 15 g of the noodles were weighed out so that the solid content of the noodles was 6 g, and the weighed noodles were placed in a measuring cylinder. (3) Distilled water at room temperature was added to the measuring cylinder containing the noodles until the total volume reached 60 mL. (4) The mixture of noodles and distilled water was ground in a mixer for 30 seconds to prepare a 10% suspension, which was then 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) Thereafter, the gelatinized noodles were cut into strips of about 15 cm length and left to stand at room temperature for 12 minutes. Next, 5 ml of the loosening liquid was applied to 60 g of noodle strings, and each serving was placed in a truncated cone-shaped drying frame and dried with hot air at 50 to 60°C in a dryer to obtain starch noodles (approximately 20 g per serving).

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

[0070] The starch noodles produced (Examples 1 to 4 and Comparative Examples 1 to 5) were subjected to the following tests.

[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 MB45 halogen moisture meter manufactured by OHAUS, and the solid content of the noodle strings was calculated. Note that the solid content of the dried noodles obtained in Examples 1 to 5 was 91 to 94%, and since the solid contents of the dried noodles obtained in the other Examples and Comparative Examples were thought to be approximately the same, the amount of noodle strings measured was approximately 6.5 g. (2) Approximately 6.5 g of the starch noodle strands were weighed out and placed into a measuring cylinder. (3) Distilled water at room temperature was added to the measuring cylinder containing the noodles until the total volume reached 60 mL, and the noodles were allowed to swell at room temperature for 30 minutes. (4) The mixture of noodles and distilled water was ground in a mixer for 30 seconds to prepare a 10% suspension, which was then poured into a 100 mL beaker. (5) The pH was measured at room temperature (25 to 30°C) using a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods / HI 99161D).

[0072] Manufacturability assessment criteria 5 points: The gelatinized noodles have high strength and little adhesion between the noodles, so they dry within 50 minutes. 4 points: There is no problem with the strength of the gelatinized noodle strings, but the noodle strings tend to stick together, so they do not dry in 50 minutes. 3 points: The gelatinized noodles are not strong enough and are strongly bonded together, so they cannot be dried. (Even if they are dried, they will not dry within 1 hour.) 2 points: The gelatinized noodles are too soft and break easily, and cannot maintain their noodle shape. 1 point: The dough does not stick together and cannot proceed to the noodle string process. A score of 5 was considered pass for manufacturability.

[0073] Sensory evaluation test The starch noodles were left at room temperature for at least one day, then placed in a container, poured with boiling water, and left for about three minutes (hereinafter, pouring with boiling water and leaving for about three minutes is referred to as "reconstitution in hot water"). Then, a sensory test was conducted on the texture and loosening properties. The sensory test was performed by five experienced panelists, each evaluating twice (total number of evaluations: 10). The texture was evaluated on a 5-point scale according to the evaluation criteria in Table 1 below after pouring hot water and leaving it for about 3 minutes (immediately after rehydration) and after 5 minutes had elapsed since the completion of rehydration (5 minutes after rehydration), and the average of 10 values ​​was calculated. Regarding the deterioration in texture, a score of 4 or more immediately after rehydration and a score of 2.5 or more 5 minutes after rehydration were considered to pass. The texture score of 5 means that the texture is similar to that of commercially available Chinese vermicelli (vermicelli produced through a freezing and thawing process).

[0074] [Table 1]

[0075] [Table 2]

[0076] Furthermore, when the degree of gelatinization of the starch noodles of Examples 2 and 4 was measured according to the glucoamylase Method 2, it was 79% for Example 2 and 76% for Example 4.

[0077] result As can be seen from Table 2, the starch noodles of Examples 1 to 5 all passed the evaluation of suitability for manufacturing. Furthermore, in the texture evaluation, the scores immediately after reconstitution were 4 or higher, and the scores 5 minutes after reconstitution were 2.5 or higher, both of which were high scores, and all passed the evaluation of deterioration in texture. On the other hand, Comparative Examples 1 and 2 did not contain an alginate ester or an alkaline agent, and therefore had poor suitability for production, and the product starch noodles could not be obtained. Specifically, in Comparative Example 1, the noodle strings stuck together and could not proceed to the drying step. Also, in Comparative Example 2, the gelatinized noodle strings were too soft and could not maintain their noodle string state. Comparative Example 3, which did not contain an alginate ester, showed poor results in the evaluation of suitability for manufacturing and the evaluation of texture (immediately after reconstitution and 5 minutes after reconstitution), and also failed the evaluation of deterioration in texture. Although Comparative Example 4 passed the evaluation of texture deterioration, the evaluation of texture was inferior to Examples 1 to 4. Furthermore, Comparative Example 4 failed the evaluation of suitability for manufacturing. These results indicate that more favorable results can be obtained by adjusting the pH by adding an alkaline agent. In Comparative Example 5, the product (starch noodles) had a pH of over 9 and failed the evaluation of suitability for manufacturing. In addition, the results of the texture evaluation (immediately after reconstitution and 5 minutes after reconstitution) were poor, and the evaluation of deterioration in texture was also failed.

[0078] Examples 5 and 6 (Study of types of alkaline agents) An attempt was made to produce starch noodles using the same method as in Example 1, except that the alkaline agent was changed to the type and amount shown in Table 3 below. The kansui used in Example 5 was a mixture of potassium carbonate (anhydrous) and sodium carbonate in a ratio of 6:4. When starch noodles were successfully produced, they were subjected to a sensory evaluation. The results are shown in Table 3.

[0079] [Table 3]

[0080] result As can be seen from Table 3, the starch noodles of Examples 5 and 6, in which the type of alkaline agent was changed, passed the evaluation of suitability for manufacturing, received high scores in the texture evaluation (immediately after reconstitution and 5 minutes after reconstitution), and also passed the evaluation of deterioration in texture, just like Examples 1 to 4.

[0081] Comparative Examples 6 to 9 (Study of types of alginic acid, presence or absence of acid treatment, and presence or absence of calcium treatment) The starch noodles of Comparative Examples 6 and 8 were produced using the same method as Example 1, except that the alginate ester was replaced with alginic acid or sodium alginate, and the amount of alkaline agent added, and the presence or absence of calcium treatment, and the presence or absence of acid treatment were changed as shown in Table 4 below. In Comparative Example 7, starch noodles were produced using the same production method as Comparative Example 6, except that after the gelatinization process, an acid treatment (a step of immersing the noodle strings in an 8.3 g / L 90% lactic acid solution for 30 seconds) was carried out. Furthermore, in Comparative Example 9, starch noodles were produced using the same method as Comparative Example 8, except that after the gelatinization step, a calcium treatment was carried out to gelatinize the ionized alginic acid (a treatment in which the gelatinized noodle strings were immersed in a 1% calcium lactate solution for 10 seconds).

[0082] [Table 4]

[0083] result Comparison Example 6, in which alginic acid was used as an alginic acid other than alginic acid ester, received lower scores in the texture evaluation (immediately after reconstitution and 5 minutes after reconstitution) than Examples 1 to 5 described above, and the results of the texture deterioration evaluation were unsatisfactory. The results of Comparative Example 7, in which the acid solution treatment was carried out after the gelatinization step, were comparable to those of Comparative Example 6, in which the acid solution treatment was not carried out. Comparative Example 8, in which sodium alginate was used as an alginic acid other than an alginate ester, received low scores in the evaluation of suitability for manufacturing and the evaluation of texture (immediately after reconstitution and 5 minutes after reconstitution), and failed the evaluation of poor texture. Ionized alginic acid and sodium alginate have the property of gelling when calcium ions, etc. are added, so we tried subjecting the noodle strings (gelatinized noodles) after the gelatinization process to a calcium treatment (Comparative Example 9), but the results were similar to those of Comparative Example 8, in which calcium treatment was not performed.

[0084] Examples 7 and 8 (Study of types of alginic acid ester) An attempt was made to produce starch noodles using the same manufacturing method as in Example 1, except that the alginate ester used was "Kombucan 503" or "Kombucan 542" manufactured by Kimika Co., Ltd., and the amount of alkaline agent added was changed as shown in Table 5 below. When starch noodles were successfully produced, a sensory evaluation was carried out on the starch noodles. These results were compared with the results of Examples 3 and 4 to examine the effect of the type of alginate ester. The results are shown in Table 5.

[0085] [Table 5]

[0086] result As can be seen from Table 5, the starch noodles of Examples 7 and 8, which used alginate ester products different from those of Examples 1 to 6, passed the evaluation of suitability for manufacturing, received high scores in the texture evaluation (immediately after reconstitution and 5 minutes after reconstitution), and also passed the evaluation of deterioration in texture, just like Examples 1 to 6. It was therefore found that, regardless of the type of alginate ester, starch noodles could be obtained that had excellent suitability for manufacturing and were less likely to become stretchy after reconstitution (maintaining a good texture even 5 minutes after reconstitution).

[0087] Example 9 (Starch noodles with salt kneaded into the dough instead of seasoning liquid) Starch noodles were produced in the same manner as in Example 1, except that the raw material mixing step was changed to the method described below. (Raw material mixing process) 2910g of potato starch, 90g of guar gum, and 30g of alginic acid ester were added to a vacuum mixer and mixed for 3 minutes to perform premixing. Next, 75g of salt and 10g of trisodium phosphate were added to 3200g of water and thoroughly stirred to prepare kneading water. After that, the kneading water was added to the powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0088] Comparative Examples 10 and 11 Starch noodles were produced in the same manner 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 can be seen from Table 6, the starch noodles of Example 9, which used a property-imparting ingredient (salt) different from the flavoring liquid used in Examples 1 to 8, passed the evaluation of suitability for manufacturing, received high scores in the texture evaluation (immediately after reconstitution and 5 minutes after reconstitution), and also passed the evaluation of deterioration in texture, just like Examples 1 to 8. In 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, the noodle strands stuck together and could not proceed to the drying step (poor noodle-making properties), and the final starch noodles could not be obtained.

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

[0092] Examples 11 to 12 and Comparative Examples 12 to 14 Starch noodles were produced 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 can be seen from Table 7, the starch noodles of Examples 10 to 12 which used tomato paste, like Examples 1 to 8, passed the evaluation of suitability for manufacturing, received high scores in the texture evaluation (immediately after reconstitution and 5 minutes after reconstitution), and also passed the evaluation of deterioration in texture. 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 suitability for manufacturing and a texture evaluation was not possible.

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

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

[0097] [Table 8]

[0098] result As can be seen from Table 8, the starch noodles of Examples 13 and 14, which used pumpkin paste or spinach paste, passed the evaluation of suitability for manufacturing, received high scores in the texture evaluation (immediately after reconstitution and 5 minutes after reconstitution), and also passed the evaluation of deterioration in texture, similar to Examples 1 to 8. Comparative Examples 15 and 16, which did not contain an alkaline agent, both failed the evaluation of manufacturability and could not be evaluated for texture.

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

[0100] Comparative Example 17 Starch noodles were produced in the same manner 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 can be seen from Table 9, the starch noodles of Example 15, which used wakame powder, like Examples 1 to 8, passed the test for suitability for noodle manufacturing, received high scores in the texture evaluation (immediately after reconstitution and 5 minutes after reconstitution), and also passed the evaluation of deterioration in texture. Comparative Example 17, which did not contain an alkaline agent, failed the evaluation of manufacturability and could not be evaluated for texture.

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

[0104] Examples 17 to 19 and Comparative Examples 18 to 19 Starch noodles were produced using the same method as in Example 16, except that the resistant starch was changed to a different type (Pine Starch RT (product name) manufactured by Matsutani Chemical Industry Co., Ltd.) 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 to 19 passed the evaluation of suitability for manufacturing, received high scores in the evaluation of texture (immediately after reconstitution and 5 minutes after reconstitution), and also passed the evaluation of deterioration in texture. 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 suitability for manufacturing and a texture evaluation was not possible.

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, and not including an aging step, The raw materials in the raw material mixing step include starch, a property imparting raw material, an alkaline agent, and an alginic acid ester, Contains no wheat flour or gluten A method for producing starch noodles, wherein a suspension containing 10% of the noodle solids obtained in the drying step in distilled water at 25 to 30°C has a pH of more than 6.5 and not more than 9.

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

5.

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

4. 2. The method for producing starch noodles according to claim 1, wherein the characteristic-imparting ingredient is at least one selected from the group consisting of a flavor-imparting ingredient, a hard-to-digest ingredient, and a coloring ingredient containing a natural pigment.

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

6. The starch noodles according to claim 5, which are used as snacks, appetizers or treats.

7. A method for producing gelatinized starch noodles comprising a raw material mixing step, a noodle-making step, and a gelatinization step, but not including a retrogradation step, The raw materials in the raw material mixing step include starch, a property imparting raw material, an alkaline agent, and an alginic acid ester, Contains no wheat flour or gluten A method for producing pregelatinized starch noodles, wherein a suspension containing 10% of the solid content of the pregelatinized noodles obtained in the gelatinization step in distilled water at 25 to 30°C has a pH of greater than 6.5 and not more than 9.

8. 8. Pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles according to claim 7.

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