Manufacturing method for instant noodles containing potassium lactate

Abstract

Although potassium lactate is expected to be a substitute for salt, it has been found to impair noodle-making properties. Therefore, an object of the present invention is to produce instant noodles that impart a salty taste derived from potassium lactate and have a good texture. [Solution] The inventors discovered that adding potassium lactate after the noodle strands are made can suppress the adverse effects of potassium lactate during noodle making. With the completion of this invention, it has become possible to impart the salty taste inherent in potassium lactate while maintaining the texture of the noodles.

Description

[Technical Field]

[0001] The present invention relates to a method for producing potassium lactate-containing instant noodles that have a sufficient salty taste and texture. [Background technology]

[0002] In general, in the production of noodles, salt (sodium chloride) is often added when producing noodle strands from raw material flour such as wheat flour. This is because the sodium chloride acts on the gluten contained in the noodle strands to enhance the elasticity and extensibility of the noodle strands, improving noodle production properties and texture.

[0003] However, in recent years, in order to prevent high blood pressure caused by excessive sodium intake, many so-called low-salt products with reduced sodium chloride content have been launched on the market. 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, but in the 2015 edition, the daily salt intake target was less than 8g for adult men and less than 7g for adult women, and it is expected that the trend toward reducing salt intake will continue to grow in the future.

[0004] In response to the growing trend toward reduced salt intake, foods have been proposed that contain sodium lactate to enhance the salty taste (Patent Document 4), but this is insufficient in terms of reducing the amount of sodium used.

[0005] Furthermore, Patent Document 5 discloses a method for producing noodles, characterized by using lactic acid and lactate salts with a pH of 4.0 to 5.5 in a 1% by mass aqueous solution in the process of preparing the noodle dough and the process of boiling the noodle strings. However, because it does not anticipate using them in combination with kansui, it is insufficient to solve the problems of the present invention, which will be described later.

[0006] Therefore, the present inventors began developing instant noodles to which potassium lactate was added instead of sodium lactate. During this development process, it became clear that potassium lactate had a negative effect on noodle production, and the inventors came up with the idea for the present invention in order to solve this problem. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-84772 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-213434 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-067293 [Patent Document 4] Japanese Patent Application Publication No. 9-103236 [Patent Document 5] Patent Publication No. 2002-27930 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to produce potassium lactate-containing instant noodles that have a sufficient salty taste and texture. [Means for solving the problem]

[0009] The inventors discovered that adding potassium lactate after noodle production can suppress the adverse effects of potassium lactate during noodle production. With the completion of this invention, it has become possible to impart the salty taste derived from potassium lactate to noodles while maintaining the texture of the noodles.

[0010] More specifically, the present invention relates to a method for producing instant noodles, which comprises at least the following steps 1 to 3. Step 1: Mixing and kneading the raw material flour, water, and kansui to produce noodle dough (mixing and kneading step) Step 2: Producing noodles from the dough Step 3: Adding potassium lactate to the noodles (flavoring step) [Effects of the Invention]

[0011] The completion of the present invention has made it possible to provide potassium lactate-containing instant noodles that have a satisfactory salty taste and texture. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a graph showing the results of measuring the dough properties of Dough 1 (Prototype 1) using a Farinograph. [Figure 2] 1 is a graph showing the results of measuring the dough properties of Dough 2 (Prototype 2) using a Farinograph. [Figure 3] 1 is a graph showing the results of measuring the dough properties of Dough 3 (Prototype 3) using a Farinograph. [Figure 4] 1 is a graph showing the results of measuring the dough properties of Dough 4 (Prototype 4) using a Farinograph. [Figure 5] 1 is a graph comparing the fabric properties of prototype 1 and prototype 2. [Figure 6] 1 is a graph comparing the fabric properties of prototype 3 and prototype 2. [Figure 7] 1 is a graph comparing the fabric properties of prototype 4 and prototype 2. DETAILED DESCRIPTION OF THE INVENTION

[0013] Hereinafter, embodiments of the present invention will be described in detail.

[0014] 1.Raw materials The instant noodles produced according to the present invention must contain potassium lactate, alkaline water, and raw material flour. First, these raw materials will be described in detail.

[0015] 1-1. Potassium lactate Potassium lactate is known to have moisturizing and bacteriostatic effects in addition to enhancing the salty taste, and is generally added from the initial manufacturing process (kneading process). However, as a result of the inventors' investigations, it became clear that potassium lactate inhibits the noodle-making properties of kansui. Therefore, in the present invention, a process of adding potassium lactate after noodle production (flavoring process) was added, thereby enhancing the salty taste without inhibiting the noodle-making properties.

[0016] The present invention does not completely eliminate the addition of potassium lactate before noodle production. Specifically, if the amount of potassium lactate added during noodle production is about half (by weight) of the amount of kansui added, noodle production quality does not decrease significantly. However, depending on the amount of gluten contained in the wheat and the salt (sodium chloride, potassium chloride, etc.) used in combination, the adverse effects of potassium lactate may become significant. Therefore, in the present invention, it is preferable that the amount of potassium lactate added during noodle production be half the amount of kansui added, and it is even more preferable that substantially no potassium lactate is added.

[0017] The amount of potassium lactate added is preferably 0.1 to 2.5% by weight, more preferably 0.2 to 1.5% by weight, and even more preferably 0.3 to 1.0% by weight, based on the total amount of instant noodles. If the potassium lactate content is less than 0.1% by weight, the salty taste enhancement effect is weak. On the other hand, if the potassium lactate content exceeds 2.5% by weight, the potassium lactate's sourness is too strong, which tends to reduce the flavor of the noodles. In addition, the noodles tend to become soft due to excessive water absorption. The potassium lactate content is preferably 0.2 to 1.5% by weight, more preferably 0.3 to 1.0% by weight, based on the total amount of instant noodles.

[0018] 1-2. Kansui In the present invention, "kansui" refers to an alkali salt used in the production of Chinese noodles or udon noodles, and specific examples thereof include carbonates such as potassium carbonate, sodium carbonate, etc.; pyrophosphates such as tetrapotassium pyrophosphate, sodium pyrophosphate, etc.; polyphosphates such as potassium polyphosphate, sodium polyphosphate, etc.; metaphosphates such as potassium metaphosphate, sodium metaphosphate, etc.; and phosphates such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, trisodium phosphate, etc.

[0019] The benefits of adding kansui are as follows: (1) The alkaline water reacts with organic matter, producing an alkaline odor such as pyrrolidine or trimethylamine. (2) Adding kansui astringents the gluten contained in the wheat, improving the firmness and smoothness of the noodles (noodle making properties). (3) The kansui reacts with the flavonoid pigments contained in wheat, turning it pale yellow.

[0020] As mentioned above, when potassium lactate and kansui are used together, the noodle-making properties of the kansui are inhibited, resulting in a loss of firmness in the noodles. Therefore, in the present invention, the timing of adding potassium lactate and kansui is clearly differentiated, and adjustments are made to maximize the functions of potassium lactate and kansui.

[0021] 1-3. Raw material powder Examples of raw material flour that can be used include cereal flours such as wheat flour, rice flour, rye flour, barley flour, adlay flour, barnyard millet flour, foxtail millet flour, corn flour, adzuki bean flour, soybean flour, buckwheat flour, and quinoa flour; starches such as potato starch, tapioca starch, and corn starch; and modified starches such as acetylated starch, etherified starch, and cross-linked starch.

[0022] In the present invention, the raw material flour preferably contains protein. When the raw material flour contains protein, the Maillard reaction occurs, making it easier to achieve a desirable cooked texture and appearance. However, if the raw material flour does not contain protein, the cooked texture and appearance must be imparted by relying on the caramel reaction, making it difficult to achieve a desirable cooked texture and appearance.

[0023] Furthermore, in the present invention, it is preferable that the raw material flour contains gluten, which is a type of protein. Inclusion of gluten in the raw material flour not only achieves a favorable cooked texture and appearance, but also improves noodle-making properties. More specifically, gluten in the present invention refers to glutenin and gliadin or gluten. When glutenin, a type of glutelin, and gliadin, a type of prolamine, are reacted in the presence of water, they bond to form gluten. Therefore, the combination of glutenin and gliadin is treated in the same way as gluten.

[0024] Wheat flour is preferred as the raw material flour used in the present invention. Because wheat flour contains glutenin and gliadin, gluten can be obtained simply by adding water and kneading the dough into noodle dough. Wheat flour is classified into weak flour, medium flour, strong flour, durum flour, etc. based on its protein content, and all of these can be suitably used.

[0025] When using gluten-free raw material flour other than wheat flour, such as rice flour, barley flour, or tapioca starch, it is preferable to add gluten separately.Even when using gluten-free raw material flour, adding gluten separately makes it possible to obtain noodle-making properties and cooked texture similar to those of wheat flour.

[0026] The raw material flour is the main component of instant noodles, and preferably accounts for 50% by weight or more of the total raw materials used in the present invention. If the raw material flour content is less than 50% by weight, noodle production will be poor, and it will be difficult to achieve a desirable cooked texture and appearance.

[0027] In the present invention, the gluten content of the total amount of noodle strands is preferably 2 to 30% by weight. When gluten is contained in an amount of 2 to 30% by weight, the noodle has a good balance of elasticity and extensibility, resulting in a good noodle texture. In addition, the Maillard reaction occurs appropriately, resulting in a good cooked texture and appearance.

[0028] 1-4. Sodium chloride It is said that excessive intake of sodium chloride increases the risk of hypertension, heart disease, etc., but it is the most common substance that induces a salty taste, and using only substitutes for it would result in an overly strong off-flavor. Sodium chloride also acts on gluten to enhance the elasticity and extensibility of the noodle strands, improving noodle production properties and texture. For this reason, it is preferable to add a certain amount of sodium chloride in the present invention as well.

[0029] In the present invention, it is preferable to add 0.5 to 3 parts by weight of sodium chloride per 100 parts by weight of raw material flour. If the amount of sodium chloride added is less than 0.5 part by weight, the elasticity and extensibility of the noodle strings will not be sufficiently improved. On the other hand, if the amount of sodium chloride added is more than 3 parts by weight, the salty taste derived from the sodium chloride will be sufficiently strong, making it unnecessary to add potassium lactate to compensate for the salty taste.

[0030] 1-5.Auxiliary raw materials In the present invention, auxiliary ingredients other than the above-mentioned ingredients can be added.Specific examples include thickening polysaccharides such as xanthan gum and pectin used to adjust the texture of the noodles, whole eggs (for Chinese noodles) or spinach (for jade noodles) used to adjust the color, sugars such as glucose and fructose added to adjust the color and sweetness, flavorings added to adjust the flavor, and oils and fats to improve the noodle production properties.

[0031] 2. Manufacturing method Next, a method for producing instant noodles will be specifically described.

[0032] (Process 1) Noodle dough (dough) manufacturing process (kneading process) The dough is produced by adding kneading water containing at least alkaline water to the raw material flour and kneading the mixture. There is no particular limitation on the kneading time, but kneading for 5 to 30 minutes is common. There is also no particular limitation on the type of mixer used for kneading, and a batch mixer, flow jet mixer, or the like can be used as appropriate. In addition, auxiliary ingredients such as sodium chloride, color adjusters such as reducing sugars, and thickening polysaccharides may be added to the kneading water.

[0033] (Step 2-1) Manufacturing process of raw noodle strings Methods for producing fresh noodle strands include (a) a method in which the dough obtained in step 1 is combined and rolled to produce a noodle sheet of a predetermined thickness, which is then cut out using a cutting blade or the like (cut noodles), (b) a method in which the dough is extruded through holes of a predetermined size (extruded noodles), and (c) a method in which the dough is stretched while being pressed to form noodles (hand-pulled noodles). Examples of cut noodles include Chinese noodles and udon, examples of extruded noodles include spaghetti, and examples of hand-pulled noodles include somen. These methods can also be combined; for example, a method in which a noodle sheet is produced by extrusion and then cut out (a combination of production methods (a) and (b)) can be used.

[0034] (Step 2-2) Steaming and / or boiling step In the present invention, raw noodle strands may be steamed and / or boiled as needed to turn them into gelatinized noodle strands. Starch contained in wheat flour and the like is called raw starch, and has a dense molecular structure that makes it difficult to digest, but when water is added and heated, the molecular structure breaks down and the noodle becomes pregelatinized starch, which is easier to digest. There are no particular restrictions on the processing temperature, and when steaming or boiling is done using steam at normal pressure, the processing temperature is generally 95 to 100°C, and when using superheated steam, the processing temperature is generally 100 to 350°C.

[0035] When using pre-gelatinized raw flour (pregelatinized wheat flour or pregelatinized starch), it is not necessary to carry out the steaming and / or boiling steps.Furthermore, when using the "method of boiling in water containing potassium lactate" in the flavoring step, it is not necessary to carry out this step.

[0036] (Process 3) Seasoning process In the present invention, it is necessary to provide a step of adding potassium lactate to the noodle strands (hereinafter referred to as the "flavoring step"). By adding potassium lactate after forming the noodle strands, the potassium lactate does not interfere with the noodle-making properties of the kansui, and a salty taste can be effectively imparted.

[0037] As a flavoring method, a method of immersing the noodle strings in a flavoring liquid (immersion method) and / or a method of spraying the flavoring liquid onto the noodle strings (spray method) can be used as appropriate.

[0038] The potassium lactate concentration in the seasoning liquid used in the soaking method is preferably 1.0 to 10.0% by weight. If it is less than 1.0% by weight, the salty taste enhancement effect is less likely to be achieved. On the other hand, if it is 10.0% by weight or more, the saltiness of the seasoning liquid will be too strong, making it difficult to adjust the saltiness of the noodles.

[0039] In the present invention, from the perspective of enhancing the salty taste and texture, it is preferable to carry out the above step 2-1 to gelatinize the noodle strings before the seasoning step.

[0040] Furthermore, the potassium lactate concentration in the flavoring liquid is preferably 1.0 to 10.0% by weight. If it is less than 1.0% by weight, the salty taste enhancement effect is unlikely to be achieved, and if it is 10.0% by weight or more, the saltiness of the flavoring liquid will be too strong, making it difficult to adjust the saltiness of the noodles.

[0041] (Process 4) Cutting and molding process In the case of cut noodles, the noodle strands are usually transported continuously on a conveyor until the seasoning process, where they are cut into single servings. The cut noodle strands are then automatically packed into retainers (metal frames). In the case of extruded noodles or hand-stretched noodles, they generally proceed to the drying process without going through the cutting and packing processes.

[0042] (Step 5) Drying process Before undergoing the drying process, noodle strands contain 25 to 65% water by weight, so to improve the shelf life of instant noodles, they must be dried until the water content drops to 1 to 15% by weight. Typical drying methods include flash oil drying and hot air drying.

[0043] <Instant oil heat drying method> The flash heat drying method is a method in which the noodle strands are passed through hot oil at 100 to 200°C for 1 to 4 minutes to dehydrate and dry them to a moisture content of approximately 1 to 5% by weight. Note that the flash heat drying method is not generally used for cut noodles, but for extruded noodles or hand-pulled noodles that do not require molding.

[0044] <Hot air drying method> The hot air drying method involves exposing the noodle strands to hot air at 50-170°C for 10-180 minutes, drying the noodle strands to a moisture content of approximately 8-15% by weight. Because the hot air drying method does not require the noodle strands to be packed into a mold, it can be used not only for cut noodles, but also for extruded noodles and hand-pulled noodles. [Example]

[0045] (Kneaded water) Neriwater 1 was prepared by dissolving 3 parts of alkaline water (potassium carbonate:sodium carbonate = 3:2) and 15 parts of sodium chloride in 345 parts of water. Neriwater 2 to 4 were also prepared by changing the composition of water, alkaline water, sodium chloride, potassium chloride, and potassium lactate (78% aqueous solution) as shown in Table 1.

[0046] [Table 1]

[0047] (Prototype example) 900 parts of wheat flour and 100 parts of tapioca acetylated starch were powder mixed, to which 363 parts of kneading water 1 was added and mixed in a batch mixer for 15 minutes to produce crumbly dough 1 (Trial Production Example 1). In addition, doughs 2 to 4 (Trial Production Examples 2 to 4) were produced by replacing kneading water 1 with kneading water 2 to 4.

[0048] (Evaluation of fabric properties) The dough properties of Doughs 1 to 4 were evaluated using a Farinograph (manufactured by Brabender). A Farinograph is an instrument that measures the torque applied to a rotating shaft during the mixing process of noodle dough as hard viscosity (FU: Farinograph units), and the specific measurement conditions used in the present invention are as follows. As mentioned above, the mixing time for Doughs 1 to 4 was 15 minutes, but when evaluating the dough properties, mixing was carried out for 60 minutes. Measuring equipment: Farinograph Type E (manufactured by Brabender) Powder amount: 200g Amount of water added: 70g Temperature;30℃ Mixed blade speed: 45 Measurement time (mixing time): 3600 seconds Measurement interval: 2 seconds

[0049] An overview of the dough physical property evaluation is shown in Table 2. Note that the hardness viscosity obtained using the farinograph has a certain range of variation, but the hardness viscosity in Table 2 is the average value. The measurement results (minimum, average, and maximum values) for each prototype are shown in Figures 1 to 4, and a comparison of prototype 2 (potassium lactate used in the kneading water) with the other prototypes is shown in Figures 5 to 7.

[0050] [Table 2]

[0051] As is clear from Table 2 and Figure 7, adding potassium lactate slows down dough formation and inhibits noodle making. Furthermore, as is clear from Table 2 and Figures 6 and 7, unlike sodium chloride and potassium chloride, potassium lactate cannot be expected to have the effect of increasing maximum hard viscosity (noodle firmness). Therefore, potassium lactate needs to be added after noodle making, not during noodle making.

[0052] Example 1 Dough 1 is combined and rolled with a shaping roll to form a 0.9 mm noodle sheet, which is then passed through a cutting blade roll (round blade No. 20: groove width 1.5 mm) The noodles were cut into strips and steamed for 2 minutes in saturated steam at 270 kg / h.

[0053] The steamed noodle strands were immersed for 20 seconds in a flavoring liquid 1 consisting of 70 parts sodium chloride, 25.6 parts potassium lactate (78% aqueous solution), and 994.4 parts water, then cut into pieces of approximately 30 cm (100 g) and packed into a retainer. Each retainer of noodle strands was then dried for 2 minutes and 30 seconds in palm oil at 150°C (flash oil heat drying method) to produce instant noodles 1 with a moisture content of 2% by weight. The retainer contained 100 g of noodle strands, which weighed 66 g after drying.

[0054] (Comparative Example 1) Dough 2 is combined and rolled with a shaping roll to form a 0.9 mm noodle sheet, which is then passed through a cutting blade roll (round blade No. 20: groove width 1.5 mm). The noodles were cut into strips and steamed for 2 minutes in saturated steam at 270 kg / h.

[0055] The steamed noodle strands were immersed for 20 seconds in a flavoring liquid 2 consisting of 90 parts sodium chloride and 1000 parts water, then cut into pieces of approximately 30 cm (100 g) and packed into a retainer. Each retainer of noodle strands was then dried for 2 minutes and 30 seconds in palm oil at 150°C (flash oil heat drying method) to produce instant noodles 2 with a moisture content of 2% by weight. As with instant noodles 1, 100 g of noodle strands were packed into the retainer, and the weight after drying was 66 g.

[0056] (Comparative Example 2) Dough 4 is combined and rolled with a shaping roll to form a 0.9 mm noodle sheet, which is then passed through a cutting blade roll (round blade No. 20: groove width 1.5 mm). The noodles were cut into strips and steamed for 2 minutes in saturated steam at 270 kg / h.

[0057] The steamed noodle strands were immersed for 20 seconds in a flavoring liquid 2 consisting of 90 parts sodium chloride and 1000 parts water, then cut into pieces of approximately 30 cm (100 g) and packed into a retainer. Each retainer of noodle strands was then dried for 2 minutes and 30 seconds in palm oil at 150°C (flash oil heat drying method) to produce instant noodles 3 with a moisture content of 2% by weight. As with instant noodles 1, 100 g of noodle strands were packed into the retainer, and the weight after drying was 66 g.

[0058] (Salty) Using Comparative Example 2 as the standard, skilled panelists evaluated the samples as follows. ○: 9 or more panelists rated the saltiness as being equal to or stronger than that of Comparative Example 2 ×: Evaluation other than "○"

[0059] [Table 3]

[0060] (summary) Evaluation of dough physical properties clearly shows that potassium lactate inhibits noodle-making properties. Meanwhile, there is little difference in saltiness whether potassium lactate is added to the kneading water or to the seasoning liquid after noodle production. Therefore, by adding potassium lactate after noodle production, rather than during noodle production, it is possible to efficiently impart a salty taste to the noodles while maintaining their texture.

Claims

1. A method for producing instant noodles comprising the following steps 1 to 3: Step 1: Mixing and kneading raw material flour, water, sodium chloride, and alkaline water to produce noodle dough Step 2: Producing noodle strands from noodle dough Step 3: A seasoning step in which sodium chloride and potassium lactate are added to the noodle strings by immersing them in a seasoning liquid.

2. 2. The method for producing instant noodles according to claim 1, wherein the raw material flour contains gluten.

3. 3. The method for producing instant noodles according to claim 1, wherein the noodle strings are gelatinized before step 3.

4. The method for producing instant noodles according to any one of claims 1 to 3, wherein the raw material flour contains wheat flour.

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