Manufacturing method of instant noodles

Abstract

To provide a method for producing instant noodles, which makes it possible to improve noodle productivity and a mouthfeel of the noodles, even if an amount of salt used in water for kneading is reduced.SOLUTION: A method for producing instant noodles is provided, in which the main base powder and water for kneading, which contains 0-10 g of salt and 1-6 g of monosodium glutamate with respect to 1 kg of the main base powder, are mixed and kneaded to make noodle dough. The noodle dough is shaped into noodles, and as needed, the noodles are steamed and then dried. This method improves noodle productivity and a mouthfeel of the noodles, even if an amount of salt used in the water for kneading is reduced.SELECTED DRAWING: Figure 8

Description

[Technical field]

[0001] The present invention relates to a method for producing reduced-salt instant noodles. [Background technology]

[0002] In recent years, many so-called low-salt products with reduced sodium content have been launched on the market to prevent high blood pressure. In the 2010 edition of the Ministry of Health, Labor and Welfare's "Dietary Reference Intakes for Japanese," the daily salt intake target was less than 9g for adult men and less than 7.5g for adult women, whereas in the 2015 edition, the daily salt intake target was less than 8g for adult men and less than 7g for adult women, and in the 2020 edition, the daily salt intake target was less than 7.5g for adult men and less than 6.5g for adult women. As the daily salt intake target values ​​have been reduced, it is expected that the trend toward reduced salt intake will continue to increase in the future.

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

[0004] Patent Document 1 describes a technique for producing udon noodles that have sufficient firmness even when less salt is added than conventionally, in which the udon noodles contain wheat flour, a thickening composition, and water, and the thickening composition contains xanthan gum, roasted bean gum, and guar gum.

[0005] Patent Document 2 describes noodles that contain either isomaltulose or reduced isomaltulose or both, as well as a method for producing noodles that have a reduced or zero content of sodium salts, particularly table salt and sodium carbonate, and a method for producing such noodles.

[0006] Patent Document 3 describes a method for producing salt-free noodles that uses magnesium chloride contained in nigari (bittern) as a technique for producing salt-free noodles without adding salt.

[0007] Furthermore, Patent Documents 4 to 6 describe instant noodle technologies in which potassium lactate is added to reduce salt content. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2015-84772 A [Patent Document 2] Patent No. 4644298 [Patent Document 3] Patent No. 4761534 [Patent Document 4] Patent No. 6353499 [Patent Document 5] Patent No. 6334623 [Patent Document 6] JP 2019-140963 A Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention has an object to provide a method for producing instant noodles which has improved noodle production properties and texture even when the amount of salt used in the noodle kneading water is reduced. [Means for solving the problem]

[0010] In considering ways to reduce salt in instant noodles, the inventors conducted extensive research into methods for reducing the amount of salt kneaded into the noodles, and as a result, they discovered a method for producing instant noodles that improves the noodle production properties and texture even when a reduced amount of salt is used in the noodle kneading water, which led to the creation of the present invention.

[0011] That is, the method for producing instant noodles comprises the steps of: preparing a dough by kneading a main ingredient flour with kneading water containing 0 to 10 g of salt and 1 to 6 g of monosodium glutamate per 1 kg of the main ingredient flour; preparing noodle strings from the prepared dough; and drying the noodle strings.

[0012] Moreover, the amount of sodium glutamate added according to the present invention is more preferably 1 to 3 g per 1 g of the main raw material flour. Effect of the Invention

[0013] The present invention makes it possible to provide a method for producing instant noodles that have improved noodle production properties and texture, even when the amount of salt used in the noodle kneading water is reduced. [Brief description of the drawings]

[0014] [Figure 1] Farinograph analysis results for Test Example 1 (200g semi-strong flour + 0.4g kansui preparation + 0g salt) [Diagram 2] Farinograph analysis results for Test Example 2 (200g semi-strong flour + 0.4g kansui preparation + 2g salt) [Diagram 3] Farinograph analysis results for Test Example 3 (200g semi-strong flour + 0.4g kansui preparation + 4g salt) [Figure 4] Farinograph analysis results for Test Example 4 (200g semi-strong flour + 0.4g kansui preparation + 6g salt) [Diagram 5] Farinograph analysis results for Test Example 5 (200g semi-strong flour + 0g salt) [Figure 6] Farinograph analysis results for Test Example 6 (200g semi-strong flour + 6g salt) [Figure 7] Farinograph analysis results for Test Example 7 (200g semi-strong flour + 11.6g monosodium glutamate) [Figure 8] Farinograph analysis results for Test Example 8 (200g semi-strong flour + 0.4g kansui preparation + 2g salt + 0.6g monosodium glutamate) DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The present invention will be described in detail below, although the present invention is not limited to the following description.

[0016] 1. Raw material blend Examples of main raw material flours used in the production of instant noodles according to the present invention include cereal flours such as wheat flour (including durum flour), buckwheat flour, barley flour, and rice flour, as well as various starches such as potato starch, tapioca starch, and corn starch, which may be used alone or in combination. As the starch, raw starch, gelatinized starch, and processed starches such as acetylated starch, etherified starch, and crosslinked starch may also be used.

[0017] In the present invention, other auxiliary ingredients that can be added include salt, alkaline agents, phosphates, various thickeners, noodle quality improvers, edible oils and fats, pH adjusters, various colorants such as carotene colorants, preservatives, and the like that are commonly used in the production of instant noodles. These may be added together with the main ingredient flour, or may be added after being dissolved or suspended in the kneading water.

[0018] In producing noodles, salt is usually added to the kneading water to improve the flavor and noodle-making properties. The amount of salt added varies depending on the type of noodles desired, but generally about 1 to 5% by weight is used per 1 kg of main raw material flour. When reducing the amount of salt in the noodles, reducing the amount of salt added to the kneading water will result in a poorer salty taste and poorer noodle-making properties.

[0019] Figures 1 to 4 show the analytical results of measurements using a Farinograph (manufactured by Brabender) on the effect of salt on dough properties using semi-strong flour (X-axis: time (minutes), scale of 2 minutes, Y-axis: Farinograph units, 1 scale of 100FU). The measurement was performed by adding kneading water prepared by dissolving 0.4 g of irrigation preparation (sodium carbonate 6: potassium carbonate 4) and 0 to 6 g of salt (0 to 3% by weight relative to the weight of the flour) in 90 ml of water to 200 g of semi-strong flour, and kneading the mixture with the Farinograph. Although it is difficult to see the difference because of the addition of the irrigation agent, the results of the measurement showed that in the graph in Figure 1, which shows the test area without added salt (Test Example 1), the band width (width between the upper and lower lines) narrowed from around 8 minutes, as shown in Figure 2, in the test area with 2g of salt added (10g per kg of main ingredient flour) (Test Example 2), it narrowed from around 10 minutes, as shown in Figure 3, in the test area with 4g of salt added (20g per kg of main ingredient flour) (Test Example 3), it narrowed from around 12 minutes, as shown in Figure 4, in the test area with 6g of salt added (30g per kg of main ingredient flour) (Test Example 4), it narrowed from around 18 minutes, and the more salt was added, the longer it took for the band width to narrow. This shows the degree of gluten formation due to the addition of salt, and indicates that the more salt is added, the stronger the gluten formation. In the test section (Test Example 3) where 20g of salt is added per 1 kg of main ingredient flour as shown in Figure 3, there is a slight effect on the texture, but simply reducing the amount of salt does not pose a problem in noodle-making properties. In the test section (Test Example 2) where 10g of salt is added per 1 kg of main ingredient flour as shown in Figure 2, not only is there a significant effect on the texture, but it also affects noodle-making properties. Therefore, when reducing salt to 10g or less per kg of main ingredient flour, it is necessary to improve noodle-making properties and texture. Therefore, in the present invention, the conditions for adding 0 to 10g of salt per 1 kg of main ingredient flour to the kneading water were investigated.

[0020] In the present invention, sodium glutamate is added to the kneading water to improve noodle-making properties and texture. Sodium glutamate is used as an umami seasoning, and is also used as an ingredient in the noodle flavoring liquid for instant noodles. However, it is rarely used by kneading it into the kneading water, and in situations where a large amount of salt is added to the kneading water, the effect of sodium glutamate in improving noodle-making properties and texture cannot be known. The effect of sodium glutamate in improving noodle-making properties and texture was discovered for the first time when reducing salt.

[0021] Figures 5 to 7 show farinographs of semi-strong flour without the use of kansui preparations, without the addition of salt alone, or with sodium glutamate alone. The measurement method was to add 90 ml of water (Test Example 5) or kneading water prepared by dissolving 6 g of salt (Test Example 6) or 11.6 g of sodium glutamate (Test Example 7) in 90 ml of water to 200 g of semi-strong flour, and knead the flour using a farinograph. As shown in Figures 5 and 6, the addition of salt suppresses the reduction in the band width, and gluten is firmly formed. In addition, as shown in Figure 7, the behavior of the farinograph of sodium glutamate is slightly different from that of salt, but it was suggested that sodium glutamate also has the effect of firmly forming gluten without reducing the band width.

[0022] Thus, as shown in Figure 8, in a test section (Test Example 8) in which 0.6g of monosodium glutamate (3g per kg of main raw flour) was added to the test section (Test Example 2) in which 2g of salt (10g per kg of main raw flour) was added in Figure 2, the time for the band width of the farinograph to decrease was slightly longer than in the test section (Test Example 2) in which 10g of salt was added per kg of main raw flour in Figure 2. Although the results of the farinograph showed only slight changes, the above results suggest that the addition of monosodium glutamate can improve noodle production properties and texture when salt is reduced, and verification using actual instant noodles revealed an improvement in texture greater than the change shown by the farinograph.

[0023] The amount of monosodium glutamate added is preferably 1 to 6% by weight per 1 kg of main raw material flour. If the amount of monosodium glutamate added is less than 1% by weight per 1 kg of main raw material flour, it is difficult to obtain a sufficient effect of improving the texture and noodle production properties. Conversely, if the amount of monosodium glutamate added is more than 6% by weight per 1 kg of main raw material flour, not only will the texture be too hard and firm, but the taste will also be affected. It is particularly preferable to add 1 to 3% by weight per 1 kg of main raw material flour.

[0024] 2.Kneading process The noodle dough (dough) of the present invention can be prepared in the usual manner, namely, by kneading the main ingredient flour and kneading water uniformly using a batch mixer, flow jet mixer, vacuum mixer or the like to produce a crumbly dough.

[0025] 3. Noodle making process Next, noodle strands are produced from the dough thus produced. The production method may be a conventional method, and examples of the method include a method in which the dough is made into a coarse noodle band using a roll, then formed into a noodle band by compounding or the like, and further rolled multiple times using a roll to obtain a predetermined noodle band thickness, and then the noodle band is cut out using a cutting roll called a cutting blade to produce noodle strands. Alternatively, a noodle band may be produced using an extruder, and then rolled and cut out, or a plurality of noodle bands may be combined to produce a noodle band having a multi-layer structure, and then rolled and cut out.

[0026] 4. Steaming process If necessary, the raw noodle strands obtained in the noodle-making process are steamed in a conventional manner to gelatinize the noodle strands. The preferred steaming conditions vary depending on the type of noodle and the thickness of the noodle, so the preferred conditions can be set appropriately according to the desired texture. As for the steaming method, not only boiling or heating with saturated steam but also heating with superheated steam can be used, and a hydration step such as showering or soaking can also be combined. Furthermore, if necessary, a flavoring liquid or loosening agent can be attached to the steamed noodles by showering or soaking.

[0027] 5.Drying process The noodles are cut into portions for one meal, weighed, and packed into a container called a drying retainer, where they are dried. In the case of fried noodles, they are fried and dried by immersing them in frying oil. The temperature of the frying oil is preferably 140 to 160°C. The noodles should be dried so that the moisture content after drying is 1.5 to 5% by weight.

[0028] In the case of non-fried noodles, they may be dried by known methods such as hot air drying, high-temperature hot air drying, superheated steam drying, microwave drying, etc. Drying methods using hot air such as hot air drying and high-temperature hot air drying are common, and drying is preferably performed at a drying temperature of 60 to 150°C and at a wind speed of 1 to 70 m / s. The drying step may be performed under a combination of multiple conditions, and the noodles may be dried so that the moisture content after drying is 14.5% by weight or less.

[0029] As described above, by producing noodles using a mixing water in which 0 to 10 g of salt and 1 to 6 g of monosodium glutamate are dissolved per 1 kg of main raw material flour, it is possible to provide a method for producing instant noodles that has improved noodle production properties and texture, even when the amount of salt used in the noodle mixing water is reduced. EXAMPLES

[0030] The present embodiment will be described in more detail below with reference to examples.

[0031] <Experiment 1: When 10g of salt is added to the mixing water for 1kg of main ingredient flour> (Example 1-1) To 1 kg of the main ingredient flour (1 kg of semi-strong flour), 10 g of salt, 2 g of kansui preparation (6 parts sodium carbonate, 4 parts potassium carbonate), and 1 g of sodium glutamate were dissolved in water and kneaded until the total volume was 350 ml. The mixture was then mixed in a normal pressure mixer for 15 minutes to prepare the noodle dough.

[0032] The dough was rolled into a coarse noodle band and combined to produce a noodle band. The noodle band was then rolled out to a final noodle band thickness of 0.75 mm using a roll, and cut into noodle strings using a No. 20 cutting blade roll.

[0033] The noodle strings were then steamed for 2 minutes in a steamer using saturated steam at 240 kg / h to gelatinize the noodle strings.

[0034] The gelatinized noodle strings were immersed in a seasoning solution made by dissolving 50 g of salt in water and making up to 1 L, then cut into pieces of approximately 30 cm. These were then packed into a frying retainer (container) at 98 g per serving and dried at 150°C for 2 minutes and 30 seconds to obtain fried noodle samples with a moisture content of 1.5% by weight.

[0035] (Example 1-2) A fried noodle sample was prepared according to the method of Example 1-1, except that the amount of sodium glutamate added to the kneading water was changed to 3 g.

[0036] (Comparative Example 1-1) A fried noodle sample was prepared in accordance with the method of Example 1-1, except that 20 g of salt was added to the kneading water and no monosodium glutamate was added.

[0037] (Comparative Example 1-2) A fried noodle sample was prepared according to the method of Example 1-1, except that sodium glutamate was not added to the mixing water.

[0038] The noodle production properties of the noodles in each test group and the texture of the noodles after cooking were evaluated with reference to Comparative Example 1-1. Noodle production properties were rated as 5 for those equivalent to Comparative Example 1-1, 4 for those slightly inferior to Comparative Example 1-1 but good, 3 for those inferior to Comparative Example 1-1 but capable of continuous machine noodle production, 2 for those inferior to Comparative Example 1-1 and where continuous machine noodle production may be impossible due to noodle band breakage, and 1 for those significantly inferior to Comparative Example 1-1 and clearly unable to be used for continuous machine noodle production.

[0039] Regarding the cooking method, the noodle sample and powdered soup were placed in a cup-shaped foam paper cup container, 380 ml of boiling water was added, the container was covered, and the sample was left for 3 minutes, after which it was eaten and the texture was evaluated. The evaluation was performed by 5 experienced panelists, and the texture was rated as 5 for samples with moderate smoothness and elasticity and very good, similar to Comparative Example 1-1, 4 for samples with slightly stronger or weaker smoothness and elasticity than Comparative Example 1-1 but generally good, 3 for samples with stronger or weaker smoothness and elasticity than Comparative Example 1-1 but acceptable as a product, 2 for samples with inferior smoothness and elasticity than Comparative Example 1-1 and unacceptable as a product, and 1 for samples with significantly inferior smoothness and elasticity than Comparative Example 1-1 and unacceptable as a product.

[0040] The noodle making properties and sensory evaluation results for each test group in Experiment 1 are shown in Table 1 below.

[0041] [Table 1]

[0042] As shown in Experiment 1, when the amount of salt added was reduced to 10g, the By adding sodium to the kneading water, the noodle making properties and texture were improved. In order to reduce the salt content of the water, the addition of monosodium glutamate improves the noodle making properties. It was found that this can suppress the deterioration of the texture.

[0043] <Experiment 2: When salt is not added to the mixing water> (Example 2-1) A fried noodle sample was prepared in accordance with the method of Example 1-1, except that no salt was added to the mixing water.

[0044] (Example 2-2) A fried noodle sample was prepared in accordance with the method of Example 2-1, except that 2 g of sodium glutamate was added to the kneading water.

[0045] (Example 2-3) A fried noodle sample was prepared in accordance with the method of Example 2-1, except that 3 g of sodium glutamate was added to the kneading water.

[0046] (Examples 2-4) A fried noodle sample was prepared according to the method of Example 2-1, except that 6 g of sodium glutamate was added to the kneading water.

[0047] (Comparative Example 2-1) A fried noodle sample was prepared in accordance with the method of Comparative Example 1-1, except that no salt was added to the kneading water.

[0048] Experiment 2 was evaluated in the same manner as Experiment 1. The noodle production properties and sensory evaluation results for each test group in Experiment 2 are shown in Table 2 below.

[0049] [Table 2]

[0050] The results of Experiment 2, just like Experiment 1, showed that even when the mixing water contained 0g of salt, adding monosodium glutamate to the mixing water improved noodle-making properties and texture. The results of Experiments 1 and 2 showed that when the mixing water contained 0-10g of salt per 1kg of main ingredient flour, adding 1g or more of monosodium glutamate to the mixing water improved noodle-making properties. Furthermore, the effect of improving texture was greater than the effect of improving noodle-making properties, and adding too much resulted in the texture becoming hard and worsening the texture. From the standpoint of noodle flavor and texture, it is considered undesirable to add more than 6g of monosodium glutamate to the mixing water per 1kg of main ingredient flour. A more preferable range is considered to be 1-3g.

[0051] <Experiment 3: Verification with non-fried noodles> (Example 3-1) To 1 kg of main raw material flour consisting of 850 g of wheat flour and 150 g of acetylated tapioca starch, a kneading water containing 10 g of salt, 1 g of monosodium glutamate, 8 g of kansui preparation (potassium carbonate:sodium carbonate = 6:4), 1 g of sodium phosphate, 1 g of polymerized phosphate, and 0.2 g of marigold pigment dissolved in 400 g of water was added, and the mixture was mixed for 15 minutes in a normal pressure mixer to prepare noodle dough.

[0052] The dough was rolled into a coarse noodle band and combined to produce a noodle band. The noodle band was then rolled out to a final noodle band thickness of 1.5 mm using a roll, and cut into noodle strings using a No. 16 round cutting blade roll.

[0053] The noodle strings were then steamed for 2 minutes and 30 seconds in a steamer using 270 kg / h of saturated steam to gelatinize the noodle strings.

[0054] The gelatinized noodle strings were immersed for 5 seconds in a flavoring solution made by dissolving 45 g of salt, 5 g of gum arabic, and 3 g of sodium glutamate in water and making up to 1 L, then cut into pieces of approximately 30 cm, packed into a retainer to make 145 g per serving, and dried at 85°C for 50 minutes to obtain non-fried Chinese noodle samples.

[0055] (Example 3-2) A non-fried Chinese noodle sample was obtained according to the method of Example 3-1, except that no salt was added to the kneading water and the amount of sodium glutamate was 2 g.

[0056] (Comparative Example 3-1) A non-fried Chinese noodle sample was prepared according to the method of Example 3-1, except that the amount of salt added to the kneading water was 20 g and no sodium glutamate was added.

[0057] (Comparative Example 3-2) A non-fried Chinese noodle sample was prepared according to the method of Example 3-1, except that sodium glutamate was not added to the kneading water.

[0058] (Comparative Example 3-3) A non-fried Chinese noodle sample was prepared according to the method of Example 3-2, except that sodium glutamate was not added to the kneading water.

[0059] Experiment 3 was evaluated in the same manner as Experiment 1. However, for the cooking method, the noodle sample and powdered soup were placed in a bowl-shaped expanded polystyrene container, 480 ml of boiling water was added, the lid was placed, and the container was left for 5 minutes, after which the sample was eaten and the texture was evaluated. The noodle production properties and texture were evaluated based on Comparative Example 3-1. The noodle production properties and sensory evaluation results for each test group in Experiment 3 are shown in Table 3 below.

[0060] [Table 3]

[0061] Non-fried noodles are less susceptible to discoloration due to kansui than fried noodles, so it is possible to add more kansui, and kansui improves the noodle-making properties. However, by adding monosodium glutamate, improvements in noodle-making properties and texture were observed in non-fried noodles, just like fried noodles, even when the salt content was reduced to 10 g or less per kg of main ingredient flour.

Claims

1. A main ingredient flour (excluding bracken flour) containing at least one of wheat flour or barley flour, A step of kneading 1 kg of the main raw material flour with kneading water containing 0 to 10 g of salt and 1 to 6 g of monosodium glutamate to prepare a dough; preparing noodle strings from the prepared dough; and drying the noodle strings.

2. 2. The method for producing instant noodles according to claim 1, wherein the amount of sodium glutamate added is 1 to 3 g per 1 kg of the main raw material flour.

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