Noodles and method for producing same

Abstract

The purpose of the present disclosure is to provide; noodles that do not require an acid solution treatment of noodle dough containing an alginic acid ester, have good loosening properties when being eaten, and exhibit a good texture with elasticity and chewiness; and a method for producing same.　Provided is a method for producing noodles, the method comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein a raw material in the raw material mixing step contains a raw material powder containing starch and / or grain flour that is substantially free of gluten (the raw material powder containing starch and / or grain flour that is substantially free of gluten does not include wheat flour), an alkali agent, and an alginic acid ester, the raw material is mixed with water to produce noodle dough in the raw material mixing step, the pH of a suspension of noodles obtained in the drying step is greater than 6.5 and not greater than 9, and an acid solution treatment is not carried out or is carried out after the gelatinization step.

Description

Noodles and their manufacturing method

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

[0002] Noodles are a popular food not only in Japan but all over the world. Typical types of noodles include ramen, pasta, udon, yakisoba, somen, hiyamugi, and the like, all made from wheat flour. In addition to these, there is a wide variety of other noodles, including grain noodles such as soba noodles and rice vermicelli, which are made primarily from cereal flours other than wheat, such as buckwheat flour and rice flour, and starch noodles such as harusame and kuzukiri, which are made primarily from starch, and these noodles are positioned as important foods in the diet.

[0003] In recent years, wheat allergies have become a problem, and the concept of gluten-free noodles has been gaining attention. As a result, there has been an increasing demand for grain noodles made from cereal flours other than wheat flour, starch noodles made from starch, and the like. Generally, gluten plays a role in binding dough together, preventing the dough and noodle strands from breaking, thereby maintaining good manufacturability. Gluten also contributes to noodle quality, imparting elasticity and firmness and preventing the noodles from melting when boiled. On the other hand, when producing gluten-free noodles (gluten-free noodles), it is necessary to ensure manufacturability by adding a binding component other than gluten (a glue). Furthermore, because most cereal flours other than wheat flour do not contain gluten, the resulting noodles tend to have a crumbly, crumbling texture or a weak texture. To produce noodles with the elasticity and firmness of wheat noodles without using wheat flour, it is necessary to add a noodle quality improver (texture improver) to the raw materials.

[0004] Vermicelli, a type of starch noodle, is generally produced using a starch slurry made by adding water to starch and kneading it as a raw material. This starch slurry is placed in a cylindrical container (tonpyo) with holes in the bottom, and the dough is allowed to hang down naturally from the bottom of the container and then dropped into boiling water in the form of strands for gelatinization (gelatinization) in a noodle-making process; a process of cooling the resulting noodle strands in water; a process of hanging the cooled noodle strands on a rod; a freezing process of freezing the hung noodle strands for aging; a thawing process of thawing the frozen vermicelli; and a drying process of drying the thawed vermicelli.

[0005] Among the above processes, the freezing and thawing processes contribute greatly to the texture and loosening properties of vermicelli, but the freezing process requires storing the vermicelli in a freezer for a certain period of time, which has the problem of long production time and high total running costs. Therefore, methods for easily producing vermicelli have been proposed (for example, Patent Documents 1 and 2).

[0006] For example, Patent Document 1 describes that by producing vermicelli from a mixture containing starch, cellulose ether, and water, a texture similar to that of conventional vermicelli can be obtained without undergoing a freezing process and a thawing process. However, when the present inventors carried out a trial production study of vermicelli by adding cellulose ether to a vermicelli dough in accordance with the production method described in Patent Document 1, the obtained vermicelli had poor loosening properties when eaten (after reconstitution with hot water), and did not have a texture similar to that of commonly known vermicelli.

[0007] Patent Document 2 also describes noodles produced through gelatinization and acid treatment of noodle strands, the noodles being obtained from a noodle-making ingredient containing a raw material flour and alginic acids, and the raw material flour containing substantially gluten-free cereal flour and / or starch as the main ingredient. Patent Document 2 also describes that even when using a noodle-making ingredient containing a raw material flour whose main ingredient is cereal flour and / or starch other than wheat flour, noodles can be produced that exhibit minimal dissolution of the noodle strands during boiling and that have good taste and texture. Claim 4 and other sections of Patent Document 2 state that the alginic acids are selected from the group consisting of alginic acid, alginate salts, alginate esters, and mixtures thereof, but only alginic acid is actually used in the examples, and there is no indication that alginate esters have a similar effect. Furthermore, the production method described in Patent Document 2 requires an acid treatment step after gelatinizing the noodle strands to impart texture, but there is concern that this will impart a sour taste to the noodles, resulting in a deterioration in taste.

[0008] Therefore, the present inventors produced starch noodles according to the manufacturing method described in Patent Document 2. However, because the hydration rate was low at 50-60%, the dough was very hard. Therefore, it could not be extruded using a conventional extruder, and it was necessary to use a device capable of extruding dough at high pressure (high-pressure extrusion device) such as a pasta machine. Furthermore, the noodles produced using the high-pressure extrusion device had excellent elasticity and firmness, and a good texture. However, noodles produced in the same manner without the addition of alginic acid also had a good texture, and there was no significant difference in the texture of the noodles with or without alginic acid. However, when noodles were produced by increasing the hydration rate to soften the dough, a good texture was not obtained. This suggests that the manufacturing method described in Patent Document 2 does not provide sufficient texture (elasticity and firmness) for noodles with a hydration rate of more than 60%.

[0009] JP 2014-103967 A JP 2000-245375 A

[0010] The present disclosure aims to provide noodles made from dough containing an alginate ester, which have good loosening properties when eaten and a good texture with elasticity and firmness, without the need for acid solution treatment, and a method for producing the noodles.

[0011] The present inventors conducted extensive research to develop noodles that have good loosening properties when eaten and a good elastic and chewy texture, without the need for acid solution treatment, using dough to which an alginate ester has been added. As a result, they discovered that noodles that have good loosening properties when eaten and a good elastic and chewy texture can be obtained by using raw material flour containing starch and / or grain flour that is substantially free of gluten, an alginate ester, and an alkaline agent, and adjusting the pH of a 10% suspension of the resulting noodles to greater than 6.5 and not more than 9. The present disclosure was completed based on this finding.

[0012] That is, the present disclosure is as follows. Item 1. A noodle manufacturing method comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein the raw materials used in the raw material mixing step contain raw material flour comprising grain flour that is substantially free of starch and / or gluten, an alkaline agent, and an alginate ester, and the pH of the noodle suspension obtained in the drying step is greater than 6.5 and not more than 9. Item 2. A noodle manufacturing method according to Item 1, wherein the noodle dough obtained in the raw material mixing step has a pH of 6 to 9.5. Item 3. A noodle manufacturing method according to Item 1 or 2, wherein the raw material mixing step is a step of producing noodle dough by mixing the raw materials and water, and the hydration rate of the noodle dough is 60% by mass or more. Item 4. A noodle manufacturing method according to any one of Items 1 to 3, wherein an acid solution treatment step does not need to be carried out after the gelatinization step. Item 5. A noodle manufacturing method according to any one of Items 1 to 4, wherein the method does not include an aging step. Item 6. Item 7. Noodles obtained by the noodle manufacturing method according to any one of Items 1 to 5. Item 7. A method for manufacturing pregelatinized noodles, comprising a raw material mixing step, a noodle-making step, and a gelatinization step, wherein the raw materials used in the raw material mixing step contain raw material flour containing starch and / or grain flour that is substantially free of gluten, an alkaline agent, and an alginate ester, and the pH of the suspension of pregelatinized noodles obtained in the gelatinization step is greater than 6.5 and not more than 9. Item 8. Pregelatinized noodles obtained by the method for manufacturing pregelatinized noodles according to Item 7. Item 1-1. A method for producing noodles comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein the raw materials used in the raw material mixing step contain raw material flour containing starch and / or grain flour that is substantially free of gluten (however, the raw material flour containing starch and / or grain flour that is substantially free of gluten excludes wheat flour), an alkaline agent, and an alginate ester, the raw material mixing step is a step for producing noodle dough by mixing the raw materials with water, the pH of the noodle suspension obtained in the drying step is greater than 6.5 and not more than 9, and the method for producing noodles is characterized in that either an acid solution treatment step is not carried out after the gelatinization step, or an acid solution treatment step is carried out.Item 2-1. The method for producing noodles according to Item 1-1, wherein the pH of the noodle dough obtained in the ingredient mixing step is 6 to 9.5. Item 3-1. The method for producing noodles according to Item 1-1 or 2-1, wherein the ingredient mixing step is a step of producing noodle dough by mixing the ingredients with water, and the hydration rate of the noodle dough is 60% by mass or more. Item 4-1. The method for producing noodles according to any one of Items 1-1 to 3-1, wherein an acid solution treatment step is not carried out after the gelatinization step. Item 5-1. The method for producing noodles according to any one of Items 1-1 to 4-1, wherein the method does not include an aging step. Item 6-1. Noodles obtained by the noodle production method according to any one of Items 1-1 to 5-1. Item 7-1. Item 8-1. A method for producing gelatinized noodles, comprising a raw material mixing step, a noodle-making step, and a gelatinization step, wherein the raw materials in the raw material mixing step contain raw material flour containing starch and / or grain flour that is substantially free of gluten (however, the raw material flour containing starch and / or grain flour that is substantially free of gluten excludes wheat flour), an alkaline agent, and an alginate ester, and the raw material mixing step is a step for producing noodle dough by mixing the raw materials with water, wherein the pH of the gelatinized noodle suspension obtained in the gelatinization step is greater than 6.5 and not more than 9, and wherein an acid solution treatment step is not carried out after the gelatinization step, or an acid solution treatment step is carried out. Item 8-2. Gelatinized noodles obtained by the method for producing gelatinized noodles described in Item 7-1. Item 1-3. A method for producing noodles comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein the raw materials in the raw material mixing step contain raw material flour containing starch and / or grain flour that is substantially free of gluten (however, the raw material flour containing starch and / or grain flour that is substantially free of gluten excludes wheat flour), an alkaline agent, and an alginate ester, the raw material mixing step is a step for producing noodle dough by mixing the raw materials with water, the hydration rate of the noodle dough is 70% by mass or more, the pH of the noodle suspension obtained in the drying step is greater than 6.5 and not more than 9, and the method for producing noodles is characterized in that either an acid solution treatment step is not carried out after the gelatinization step, or an acid solution treatment step is carried out.Item 2-2. The method for producing noodles according to Item 1-2, wherein the pH of the noodle dough obtained in the raw material mixing step is 6 to 9.5. Item 3-2. The method for producing noodles according to Item 1-2, wherein an acid solution treatment step is not carried out after the gelatinization step. Item 4-2. The method for producing noodles according to Item 1-2, characterized in that it does not include a aging step. Item 5-2. Noodles obtained by the noodle production method according to any one of Items 1-2 to 4-2. Item 6-2. Item 7-2. A method for producing pregelatinized noodles comprising a raw material mixing step, a noodle-making step, and a gelatinization step, wherein the raw materials in the raw material mixing step contain raw material flour containing starch and / or grain flour that is substantially free of gluten (however, the raw material flour containing starch and / or grain flour that is substantially free of gluten excludes wheat flour), an alkaline agent, and an alginate ester, and the raw material mixing step is a step for producing noodle dough by mixing the raw materials with water, wherein the hydration rate of the noodle dough is 70% by mass or more, and the pH of the pregelatinized noodle suspension obtained in the gelatinization step is greater than 6.5 and not more than 9, and wherein an acid solution treatment step is not carried out after the gelatinization step, or an acid solution treatment step is carried out. Item 7-3. Pregelatinized noodles obtained by the method for producing pregelatinized noodles described in Item 6-2. Item 1-4. Noodles obtained by a noodle manufacturing method comprising a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein the raw materials in the raw material mixing step contain raw material flour containing starch and / or grain flour that is substantially free of gluten (however, the raw material flour containing starch and / or grain flour that is substantially free of gluten excludes wheat flour), an alkaline agent, and an alginate ester, the raw material mixing step is a step of producing noodle dough by mixing the raw materials with water, the hydration rate of the noodle dough is 70% by mass or more, the pH of the noodle suspension obtained in the drying step is greater than 6.5 and not more than 9, and an acid solution treatment step is not carried out after the gelatinization step, or an acid solution treatment step is carried out.Item 2-3. Pregelatinized noodles obtained by a method for producing pregelatinized noodles comprising a raw material mixing step, a noodle-making step, and a gelatinization step, wherein the raw materials in the raw material mixing step contain raw material flour containing starch and / or grain flour that is substantially free of gluten (however, the raw material flour containing starch and / or grain flour that is substantially free of gluten excludes wheat flour), an alkaline agent, and an alginate ester, the raw material mixing step is a step of producing noodle dough by mixing the raw materials with water, the hydration rate of the noodle dough is 70% by mass or more, the pH of the pregelatinized noodle suspension obtained in the gelatinization step is greater than 6.5 and not more than 9, and an acid solution treatment step is not carried out after the gelatinization step, or an acid solution treatment step is carried out.

[0013] In addition, in the present disclosure, the noodles defined by the manufacturing process are described using a product-by-process claim because it is currently impossible or impractical to specify all of the ingredients contained in the noodles or their structure.

[0014] According to the present disclosure, it is possible to provide noodles that have good loosening properties when eaten and a good elastic and chewy texture, and a method for producing the same, using dough to which an alginate ester has been added, without the need for acid solution treatment. Furthermore, as an additional effect, when the noodles are starch noodles, it is possible to produce noodles that have good loosening properties when eaten and a good elastic and chewy texture, without the need for a retrogradation process (such as a refrigeration process or a freezing and thawing process) that is an essential process in conventional starch noodle production methods.

[0015] FIG. 1 is a photograph showing the state of the noodle strings of Example 14-2 and Comparative Example 24-1.

[0016] This patent application claims priority under the Paris Convention to and the benefit of Japanese Patent Application No. 2023-196618 (filed November 20, 2023), the entire contents of which are incorporated herein by reference.

[0017] Method for Producing Noodles The method for producing noodles according to the present disclosure will be described in detail below.

[0018] The noodle manufacturing method of the present disclosure comprises a raw material mixing step, a noodle-making step, a gelatinization step, and a drying step, wherein the raw materials in the raw material mixing step include a raw material flour containing starch and / or grain flour that is substantially free of gluten, an alkaline agent, and an alginate ester, and the pH of a 10% suspension of the noodles obtained in the drying step is greater than 6.5 and not more than 9. When the noodles to be produced are starch noodles, the noodle manufacturing method of the present disclosure can produce noodles that have good loosening properties when eaten and a good elastic and chewy texture without performing the acid solution treatment step that is required when alginic acid is used as an ingredient, or the aging step (refrigeration step, freezing and thawing step, etc.) that is essential in conventional starch noodle manufacturing methods, but can also include an acid solution treatment step, aging step, etc. as necessary. When the noodles to be produced are grain noodles, an acid solution treatment step may be performed to improve storage stability.

[0019] Each step in the production method is described in detail below. Raw Material Mixing Step The raw material mixing step is a step (sometimes referred to as the kneading step) in which noodle dough is produced by mixing (kneading) raw materials containing starch and / or cereal flour that is substantially free of gluten with water (hereinafter sometimes referred to as "kneading water").

[0020] Ingredients The ingredients (which may also be referred to as raw materials) of the noodles of the present disclosure include starch and / or substantially gluten-free cereal flour, an alginate ester, and an alkaline agent.

[0021] The raw materials for noodles contain starch and / or cereal flour that is substantially free of gluten as the main raw material flour.

[0022] Starch is composed of polymeric compounds called amylose and amylopectin, which are glucose molecules bonded together. Amylose has a simple structure in which glucose molecules are bonded together in a long chain (or spiral), while amylopectin has a more complex structure in which the chain bonds of glucose form a network-like structure that is further branched. The number of glucose molecules bonded together ranges from tens to hundreds of molecules 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, resulting in differences in the properties of each starch.

[0023] The starch is not particularly limited, and examples thereof include raw starches (unprocessed starches) such as mung bean starch, corn starch (cornstarch), rice starch, broad bean starch, adzuki bean starch, sweet potato starch, pea starch, wheat starch, potato starch, tapioca (cassava) starch, and kudzu starch. Furthermore, starches can also be classified based on the type of plant from which they are derived. For example, they can be divided into starches obtained above ground (above ground starch) and starches obtained underground (underground starch). Examples of above ground starches include cereal starch (rice, wheat, corn, etc.), stem starch, and legume starch (mung bean, broad bean, adzuki bean, pea, etc.). Examples of underground starches include rhizome starch (potato) and tuberous root starch (sweet potato, tapioca, kudzu, etc.).

[0024] The starch includes not only the raw starch (unprocessed starch) but also bleached starch, processed starch, and the like. The bleached starch is starch that has been processed by adding hypochlorites to a starch suspension adjusted to alkaline, and the color tone is improved. The processed starch is starch that has been chemically or physically processed. Examples of the processing include acid treatment, esterification treatment, etherification treatment, cross-linking treatment, and oil / fat processing treatment. These starches can be used alone or in appropriate combination of two or more. In the present disclosure, starch and / or substantially gluten-free cereal flour can be used as a raw material without particular limitation, but one of the features is that noodles can be produced using inexpensive tapioca starch, potato starch, and the like.

[0025] Tapioca starch and potato starch are described below. Tapioca starch is composed of 16-17% linear amylose and 83-84% branched amylopectin. Potato starch is composed of 20-23% linear amylose and 77-80% branched amylopectin. Tapioca starch, potato starch, and the like contain a lot of amylopectin and are characterized by high viscosity or water retention and resistance to retrogradation. Starch with a high amylopectin content can be used to obtain noodles with a smooth, easy-to-swallow texture and a soft texture, and therefore tapioca starch, potato starch, and the like are often used as texture modifiers for noodles. However, if the blending amount is increased, there are tendencies such as an excessively soft texture, sticky noodle strand surfaces, and poor loosening due to the noodle strands sticking together. Thus, tapioca starch, potato starch, etc. can be said to be ingredients that are not suitable for producing noodles that are elastic, firm, and easy to disentangle. The present disclosure uses ingredients (tapioca starch, potato starch, etc.) that are inexpensive and easy to use in terms of cost, but that do not easily produce noodles that are elastic and firm, to produce noodles that disentangle easily when eaten and that have a good texture that is elastic and firm.

[0026] Substantially gluten-free flour In this specification, the substantially gluten-free flour refers to flour other than wheat flour. Examples of the substantially gluten-free flour include, but are not limited to, buckwheat flour, corn flour, rice flour, soy flour, etc. These substantially gluten-free flours can be used alone or in appropriate combinations of two or more.

[0027] The raw material flour may contain only starch, may contain only substantially gluten-free flour, or may contain both starch and substantially gluten-free flour.

[0028] Commercially available dried noodles made from starch such as mung beans, potatoes, sweet potatoes, and tapioca include harusame noodles and kudzu noodles.

[0029] Examples of noodles containing only cereal flour that is substantially free of gluten as the raw material flour include rice noodles such as pho and bun.

[0030] When the raw material flour contains starch and substantially gluten-free flour, the mass ratio of the starch to the substantially gluten-free flour is not particularly limited. The starch and the substantially gluten-free flour can be mixed at a mass ratio of typically 1:0.01 to 100, preferably 1:0.05 to 50, and more preferably 1:0.04 to 40. In this specification, raw material flour containing 50% or more by mass of starch can be referred to as starch noodles.

[0031] Noodles made from starch are generally called starch noodles. Unlike noodles made from regular wheat flour, starch noodles contain less protein. For example, 100 g of ramen contains 7.4 g of protein, while 100 g of dried vermicelli contains 0.2 g of protein. Starch noodles can be used as low-protein noodles. Examples of uses for low-protein noodles include kidney disease diets. Kidney disease is a condition in which kidney function declines, and it is necessary to restrict mainly protein and salt intake. Therefore, the noodles of the present disclosure can be used as a diet to reduce the burden on the kidneys. Dietary therapy using low-protein noodles, etc., can be said to be effective in preventing the progression of kidney disease.

[0032] Starch noodles are gluten-free foods. Gluten-free means that they do not contain gluten. Specifically, gluten-free not only means that they do not contain wheat gluten derived from wheat flour, but also that they do not contain gluten proteins derived from other grains. The U.S. Food and Drug Administration (FDA) defines gluten-free standards as those that meet either (1) or (2) below. (1) Products that do 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 (e.g., wheat flour). - Ingredients derived from gluten-containing grains that have been treated to remove gluten (e.g., wheat starch), with gluten content of 20 milligrams or more per kilogram. (2) Products that are essentially gluten-free. As can be seen from these definitions, gluten-free does not necessarily mean that a product is completely gluten-free.

[0033] Alkaline Agent In addition to the main ingredient (raw material flour) described above, noodle ingredients contain an alkaline agent. Generally, any known, commonly available food-grade alkaline agent can be used as the alkaline agent, without any particular limitations. Examples of such alkaline agents include phosphates and carbonates. Examples of phosphates include trisodium phosphate, tripotassium phosphate, and sodium tripolyphosphate. Examples of carbonates include sodium carbonate, potassium carbonate, sodium bicarbonate, and ammonium carbonate.

[0034] The amount of alkaline agent added is adjusted depending on the type and amount of raw material flour, the type of alkaline agent, etc., so that the pH of the product is weakly acidic to weakly alkaline, greater than 6.5 and not greater than 9. For example, when the raw material is raw starch and the alkaline agent is trisodium phosphate, the amount of alkaline agent added is usually 0.01 to 10% by mass, preferably 0.02 to 5% by mass, and more preferably 0.03 to 2% by mass, of the total amount of raw material flour (starch and / or cereal flour that is substantially free of gluten). The alkaline agent is preferably dissolved in mixing water to prepare an aqueous solution, and then mixed with the raw material flour, etc.

[0035] Alginate Esters Noodle raw materials contain alginate esters. By including alginate esters in the raw materials, noodles can be obtained that have good loosening properties when eaten and a good texture. In the present disclosure, by using alginate esters instead of alginic acid or alginates, acid solution treatment is unnecessary. Furthermore, when the noodles are starch noodles, starch noodles with excellent loosening properties can be obtained that have the texture, such as elasticity and firmness, of conventional starch noodles without undergoing a conventional retrogradation process (such as a refrigeration process, freezing and thawing process). Here, loosening properties refer to the ease with which the noodles loosen when picked up with chopsticks when eaten.

[0036] Alginate esters are formed by esterifying an alcohol to alginic acid. Generally, alginic acid or alginates are polysaccharides found in brown algae such as kelp and wakame seaweed. Alginates, and their basic acid, alginic acid, are polymers of uronic acid. Uronic acids include β-D-mannuronic acid and α-L-guluronic acid. The arrangement of these two constituent sugars within the polymer is not consistent and varies depending on the type, location, and growth stage of the seaweed harvested. There are three types of arrangements: 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. Therefore, alginate esters are formed by esterifying an alcohol to the carboxyl group of the uronic acid that constitutes alginic acid.

[0037] 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.

[0038] Specific examples of alginate esters include propylene glycol alginate, ethylene glycol alginate, and glycerin alginate. Of these, propylene glycol alginate, which is designated as a food additive, is preferred. Propylene glycol alginate is formed by esterifying propylene glycol to the carboxyl group of the uronic acid that constitutes alginic acid, but 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.

[0039] Alginate esters are white to pale yellowish-white powders that dissolve well in cold or warm water and form viscous colloidal solutions. Compared to other alginates (alginic acid, alginate salts, etc.), alginate esters change less over time and are relatively stable materials. When stored in a powdered state in a cool, dark place (generally below 20°C), their quality (viscosity, degree of esterification, etc.) remains stable for more than a year.

[0040] The degree of esterification of the alginate 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 alginate ester is 40% or more, it can meet the standards of the Japanese Official Specification for Food Additives.

[0041] Commercially available alginate esters can be used as appropriate. Commercially available alginate esters include propylene glycol alginate esters and preparations thereof, "Kombic Acid 501" (esterification degree: 75% or more, viscosity of a 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 a 1% by weight aqueous solution at 20°C: 10 to 30 mPa·s, manufactured by Kimika Co., Ltd.), and "Kombic Acid 507" (esterification degree: 100% to 200%; viscosity of a 1% by weight aqueous solution at 20°C: 100 to 30 mPa·s, manufactured by Kimika Co., Ltd.). "Chimiloid HV" (degree of esterification: 75% or more, viscosity of a 1% by mass aqueous solution at 20°C: 150 to 250 mPa·s, Kimica Co., Ltd.), "Chimiloid LV" (degree of esterification: 75% or more, viscosity of a 1% by mass aqueous solution at 20°C: 60 to 100 mPa·s, Kimica Co., Ltd.), etc. can be used.

[0042] When mixed with other raw materials, the alginate ester may be added in the form of a powder, or may be added after being prepared in the form of an aqueous solution. Alternatively, the alginate ester may be added to the kneading water and mixed as the kneading water. When the alginate ester is used by adding it to the kneading water, it is preferable to mix it with the powder immediately after preparing the kneading water. Alternatively, an aqueous solution containing the alginate ester and an aqueous solution containing an alkaline agent can be added separately to the raw material flour. Either form can be selected as appropriate. The alginate ester is preferably added to the powder. Since the alginate ester has the function of binding the dough together, it also has the function of a sizing agent, as described below.

[0043] The amount of alginate ester added can be determined appropriately taking into consideration its relationship with other raw materials, such as the amount of alkaline agent added, the pH of the noodle dough, the degree of gelatinization, the noodle quality desired, etc. The amount of alginate ester added is typically 0.01 to 3 mass%, preferably 0.1 to 2 mass%, and more preferably 0.3 to 1 mass% relative to the total amount of raw material flour (starch and / or grain flour that is substantially free of gluten).

[0044] Gluing Agents Noodle ingredients can contain a glue if necessary. Adding a glue makes the dough easier to bind when the ingredients are mixed with kneading water. In this specification, the glue refers to a glue other than an alginate ester, but does not include alginate esters. When using starch as the raw material flour, the use of a glue can create a noodle dough that does not exhibit dilatancy (the phenomenon in which the dough becomes solid when squeezed tightly and liquid when squeezed is released), and the dough can be extruded into noodle strands using an extruder. The glue is not particularly limited as long as it is one commonly used in food products. Examples of glues include guar gum, carrageenan gum, xanthan gum, gum ghatti, gum arabic, and pregelatinized starch. Pregelatinized starch is starch that is heated with water, gelatinized, and then rapidly dried to form a powder. These glues can be used alone, or in combinations of two or more.

[0045] When a sizing agent is added, the amount added varies depending on the type (viscosity) of the sizing agent, the amount of 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, of the total amount of raw material flour (starch and / or grain flour substantially free of gluten). When the sizing agent is pregelatinized starch, the pregelatinized starch may be added separately, or a carrier paste may be prepared in advance by heating and gelatinizing a portion of the raw material starch while mixing it with water, and then adding this carrier paste as a sizing agent to the remaining starch to prepare the dough. In this case, there is no need to add a separate sizing agent.

[0046] Furthermore, additives commonly used in the production of instant noodles may be added to the raw materials as needed. Examples of additives include seasonings such as salt, amino acids (e.g., glutamic acid, inosinic acid, etc.), soy sauce (e.g., light, dark, etc.), acetic acid, and chicken extract; fats and oils such as animal and vegetable oils, liquid fats and oils, emulsified fats and oils, and powdered fats and oils; protein materials such as eggs, milk, dairy products, processed dairy products, milk protein, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; noodle quality improvers, loosening agents, emulsifiers, solubilizers, surfactants, thickeners, excipients, strengthening agents, chelating agents, neutralizing agents, acidulants, dietary fiber, spices, sweeteners, seasonings, vitamins, minerals, dextrin, alcohol, enzymes, preservatives, antiseptics, colorants such as carotenoid colorants, and flavorings.

[0047] These additives are used by mixing with water, and as a method of addition, they may be added in a solid state together with the raw material powder, etc., or they may be dissolved or suspended in water and added as an aqueous solution or suspension.

[0048] In the ingredient mixing step, water is added to the ingredients, and then a noodle mixer such as a pin mixer is used to knead the ingredients so that they are uniformly mixed to produce noodle dough. The temperature in the ingredient mixing step is not particularly limited and is typically, for example, 18 to 100°C. However, the temperature can vary greatly depending on the type and amount of ingredients, etc. The time for the ingredient mixing step is not particularly limited and is, for example, typically 2 to 20 minutes, preferably 5 to 15 minutes, and more preferably 10 to 12 minutes.

[0049] The amount of water used in the ingredient mixing step need only be the amount of water necessary to form the noodle dough. This amount of water can be expressed, for example, as the hydration rate of the noodle dough. In this specification, hydration rate refers to the ratio of the amount of water to the mass of the ingredients (excluding ingredients added dissolved in water). For example, alkaline agents, salt, etc. are added dissolved in water, and therefore are excluded from the ingredients when calculating the hydration rate. There are no particular restrictions on the hydration rate, and it is, for example, 50 to 200% by mass, preferably 60 to 150% by mass, and more preferably 70 to 120% by mass (for example, 70 to 120% by mass, 75 to 120% by mass, 80 to 120% by mass, 85 to 120% by mass, 90 to 120% by mass, 95 to 120% by mass, 100 to 120% by mass, 105 to 120% by mass, 110 to 120% by mass, 115 to 120% by mass, 116 to 120% by mass, 117 to 120% by mass, 118 to 120% by mass, 119 to 120% by mass, 120 to 120% by mass, 122 to 120% by mass, 123 to 123% by mass, 124 to 124% by mass, 125 to 125% by mass, 126 to 126% by mass, 127 to 127% by mass, 128 to 128% by mass, 129 to 130% by mass, 130 to 130% by mass, 131 to 131% by mass, 132 to 132% by mass, 133 to 1 0 to 120 mass%, 115 to 120 mass%; 70 to 115 mass%, 75 to 115 mass%, 80 to 115 mass%, 85 to 115 mass%, 90 to 115 mass%, 95 to 115 quality %, 100-115% by mass, 105-115% by mass, 110-115% by mass; 70-110% by mass, 75-110% by mass, 80-110% by mass, 85-110% by mass, 90 ~110% by mass, 95-110% by mass, 100-110% by mass, 105-110% by mass; 70-105% by mass, 75-105% by mass, 80-105% by mass, 85-105 quality %, 90-105% by mass, 95-105% by mass, 100-105% by mass; 70-100% by mass, 75-100% by mass, 80-100% by mass, 85-100% by mass, 90-1 The hydration rate is typically 70-95%, 95-100%, 70-95%, 75-95%, 80-95%, 85-95%, 90-95%, 70-90%, 75-90%, 80-90%, 85-90%, 70-85%, 75-85%, 80-85%, 70-80%, 75-80%, 70-75%, etc. Generally, the lower the hydration rate, the better the suitability for manufacturing and the easier it is to produce noodles with elasticity and firmness. However, by using the manufacturing method of the present disclosure, it is possible to produce noodles that have good disintegration properties when eaten and a good elastic and firm texture from noodle dough with a high hydration rate (70% or more). The pH of the noodle dough after the mixing step is preferably 6 to 9.5.The pH of the noodle dough was measured immediately after kneading was completed by inserting a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D) directly into the noodle dough. The noodle manufacturing method of the present disclosure can impart elasticity and firmness to noodles even when using dough that contains a large amount of added water.

[0050] Noodle-making process The noodle-making process is a process in which the noodle dough obtained in the above-mentioned ingredient mixing process is formed into noodle strands (also referred to as the noodle strand forming process). There are no particular limitations on the method for forming noodle strands, and examples include a method in which the noodle dough is extruded using an extruder or the like to form noodle strands, a method in which the noodle dough is rolled into a noodle sheet and then cut out, and, when the raw material flour is starch, a method in which the dough is formed into noodle strands by dripping it into a container with multiple holes, such as a tongpyo (drop method).

[0051] Gelatinization Process In the gelatinization process, the starch contained in the noodle strands is gelatinized (gelatinized). There are no particular limitations on the method for gelatinizing the noodle strands, and examples include steaming (steaming) using steam and boiling. 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 strands, 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 strands can be passed through the steamer to cause gelatinization. Gelatinization can also be carried out by boiling.

[0052] 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.

[0053] 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 steaming, the time is usually 1 second to 3 minutes, preferably 5 seconds to 2 minutes, and more preferably 10 seconds to 1.5 minutes. When the gelatinization step is carried out by boiling, the time is usually 1 second to 2 minutes, preferably 5 seconds to 1.5 minutes, and more preferably 10 seconds to 1 minute.

[0054] Rather than drying the gelatinized noodle strands immediately after the gelatinization step, a loosening agent (loosening liquid) can be applied to the noodle strands. Applying the loosening agent has the effect of preventing the noodle strands from sticking together. The loosening agent may be water or a flavoring liquid, or it may be a liquid in which an emulsifier, oils and fats, emulsified oils and fats, thickening polysaccharides, processed starch, enzymes, etc. are dissolved in water, or a liquid in which an emulsifier, oils and fats, thickening polysaccharides, etc. are added to a flavoring liquid. The loosening agent can be applied, for example, by directly applying it to the noodle strands after the gelatinization step, or by immersing the noodle strands after the gelatinization step in the loosening agent. In addition to applying the loosening agent to the noodle strands after the gelatinization step, it is also possible to apply it to the noodle strands before or during the gelatinization step, or by kneading the loosening agent into the noodle dough.

[0055] After applying the loosening agent to the noodle strands, it is preferable to allow them to stand at room temperature for a period of time. By leaving the noodle strands standing, the moisture adhering to the surface of the noodle strands can be absorbed into the interior of the noodle strands. There are no particular restrictions on the time for leaving the noodle strands standing, 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 of the present disclosure can also include optional steps in addition to the steps described above. Examples of optional steps include a step of cutting the cooled noodle strands (noodle strand cutting step), a step of placing the cut noodle strands in a mold, a step of drying the noodle strands, a step of placing the dried noodles in a cup, a step of adding seasonings, and a packaging step.

[0056] Drying Step There are no particular limitations on the drying step, and for example, the obtained noodle strands are cut into pieces of approximately 15 cm, and the cut noodle strands are dried. There are no particular limitations on the drying step, 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, and fried noodles. 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 performed using a dryer or the like, there are no particular limitations on the temperature of the dryer, and for example, it is usually about 20 to 180°C, preferably about 40 to 120°C, and more preferably about 50 to 100°C. Note that the drying time will differ depending on the noodle quality, and therefore it is preferable to dry the noodles completely while observing their condition, for example, every 10 minutes.

[0057] The dried noodles are then packed into cups along with the soup and other ingredients, and sold as instant noodle products.

[0058] Noodles The pH of a suspension of dried noodles according to 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 noodles can be measured, for example, by preparing a suspension containing 10% noodle strand solids (10% suspension). Here, the solids content refers to the residue obtained when water in a high-moisture food is evaporated and removed in food analysis or quality evaluation. The solids content (%) can be calculated by subtracting the water content (%) from the water content (%). The water content can be measured, for example, using an OHAUS MB45 halogen moisture meter. The specific method for measuring the pH of dried noodles (dried noodles) is described below. (1) The water content of the dried noodles is measured, and the solids content of the noodle strands is calculated. (2) The noodle strands are weighed so that the solids content is 6 g, and the weighed noodle strands are placed in a measuring cylinder. For example, for dried noodles with a solids content of 93%, approximately 6.5 g is weighed out. (3) Room temperature distilled water is added to the measuring cylinder containing the noodle strands until the volume reaches 60 mL, and the noodles are left to stand at room temperature for 30 minutes to swell. (4) The mixture of noodle strands and distilled water is pulverized in a mixer for 30 seconds to prepare a 10% suspension, which is then poured into a 100 mL beaker. (5) The pH is 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). The noodles obtained by the above production method have good disintegration properties when eaten, and exhibit a good elastic and chewy texture.

[0059] Pregelatinized noodles In the above production method, noodles after the gelatinization step and before the drying step are referred to as pregelatinized noodles. These pregelatinized noodles have a good texture with elasticity and firmness. Therefore, pregelatinized noodles before the drying step can also be sold as chilled noodles. These pregelatinized noodles before the drying step can be considered a precursor for producing the noodles of the present disclosure, and can be produced by the following production method. Therefore, the present disclosure encompasses a method for producing pregelatinized noodles comprising a raw material mixing step, a noodle-making step, and a gelatinization step, in which the raw materials used in the raw material mixing step contain raw material flour containing starch and / or grain flour that is substantially gluten-free, an alkaline agent, and an alginate ester, and the pH of the pregelatinized noodle suspension obtained in the gelatinization step is greater than 6.5 and not more than 9, as well as pregelatinized noodles obtained by this method for producing pregelatinized noodles. The pH of pregelatinized noodles can be measured after gelatinization using the same method as the pH of dried noodles described above. The specific method for measuring the pH of pregelatinized noodles is as follows. (1) Measure the moisture content of the noodles after gelatinization and calculate the solids content of the noodle strands. (2) Weigh out the noodles so that the solids content is 6 g, and place the weighed noodle strands in a measuring cylinder. For example, in the case of gelatinized noodles with a solids content of 40%, weigh out approximately 15 g. (3) Add room temperature distilled water to the measuring cylinder containing the noodle strands until the volume reaches 60 mL. (4) Pulverize the mixture of noodle strands and distilled water in a mixer for 30 seconds to prepare a 10% suspension, and pour this suspension into a 100 mL beaker. (5) Measure the pH at room temperature (25-30°C) using a pH meter (Hannah Instruments, pH / °C meter for dairy products and semi-solid foods / HI 99161D).

[0060] The present disclosure will be explained in more detail below using examples, but the technical scope of the present disclosure is not limited to these examples. Note that in this specification, "approximately" means ± (plus or minus) 3 g in the case of noodle mass, and ± 3°C in the case of temperature.

[0061] (1) Production of noodles containing starch as an ingredient (starch noodles) In the following Examples 1 to 13 and Comparative Examples 1 to 23, vermicelli was produced as an example of starch noodles. Example 1 (Ingredient Mixing Step) 3,000 g of starch (tapioca starch: "MKK-100" (trade name) manufactured by Matsutani Chemical Industry Co., Ltd.), 30 g of alginate ester ("Kombus Acid 501" (trade name) manufactured by Kimika Co., Ltd.), and 30 g of a paste (guar gum) were charged into a vacuum mixer and mixed for 3 minutes to perform premixing. Separately, 1.2 g of an alkaline agent (trisodium phosphate) was dissolved in 2,600 g of water to prepare a kneading water.

[0062] Next, the above kneading water was added to the powder mixture, and the mixture was kneaded for 10 minutes in a vacuum mixer. Measurement of Hydration Ratio and pH The hydration ratio of the resulting kneaded product (noodle dough) was calculated using the following equation. As a result, the hydration rate of the kneaded product (noodle dough) described in Example 1 was 85%. Furthermore, when the pH was measured by inserting a pH meter (manufactured by Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D) directly into the noodle dough, the pH was 6.15.

[0063] (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.

[0064] (Gelatinization Step) The obtained noodle strands were steamed at normal pressure at 100°C for 1 minute and 20 seconds through a steamer in which steam generated in a boiler was reduced in pressure and then sprayed, thereby gelatinizing and obtaining gelatinized noodles. pH Measurement The pH of the gelatinized noodles was measured using the following method. (1) The moisture content of the noodles after gelatinization was measured using an MB45 halogen moisture meter manufactured by OHAUS Corporation, and the solids content of the noodle strands was calculated to be 40%. (2) Approximately 15 g of noodle strands were weighed out so that the solids content would be 6 g, and the weighed noodle strands were placed in a measuring cylinder. (3) Room temperature distilled water was added to the measuring cylinder containing the noodle strands until the total volume was 60 mL. (4) The mixture of noodle strands and distilled water was pulverized in a mixer for 30 seconds to prepare a 10% suspension, and this suspension was poured into a 100 mL beaker. (5) The pH was measured at room temperature (25-30°C) using a pH meter (manufactured by Hanna Instruments, pH / °C meter for dairy products and semi-solid foods / HI 99161D) and found to be 6.28.

[0065] (Drying step) The gelatinized noodle strands were then cut to a length of approximately 15 cm and left to stand at room temperature for 12 minutes. Next, 5 ml of the loosening liquid was applied to 60 g of the noodle strands, and each serving was placed in a truncated conical drying frame and dried with hot air at 50 to 60°C in a dryer, yielding starch noodles (approximately 20 g per serving).

[0066] Examples 2 to 5 and Comparative Examples 1 to 5 Starch noodles were produced using the same method as Example 1, except that the amounts of alkaline agent and water added were changed as shown in Table 2 below. In Examples 3 and 5, pH measurements were carried out after gelatinization, and the pH of the gelatinized noodles is shown in Table 2 below. In Examples 2 and 4, pH measurements were not carried out after gelatinization, but based on the results of Examples 1, 3, and 5, it is expected that the pH would be similar to that of the dried noodles.

[0067] Comparative Examples 6, 8 and 10 Starch noodles were produced using the same method as in Example 1, except that the alginate ester was replaced with alginic acid, and the amounts of alkaline agent and water added were changed as shown in Table 2 below.

[0068] Comparative Examples 7, 9, and 11 Starch noodles were produced using the same manufacturing methods as Comparative Examples 6, 8, and 10, respectively, 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 strands were immersed in a 1% calcium lactate solution for 10 seconds).

[0069] Comparative Examples 12, 14 and 16 Starch noodles were produced using the same method as in Example 1, except that the alginate ester was replaced with sodium alginate, and the amounts of alkaline agent and water added were changed as shown in Table 2 below.

[0070] Comparative Examples 13, 15, and 17 Starch noodles were produced using the same methods as in Comparative Examples 12, 14, and 16, respectively, except that calcium treatment was carried out to gelatinize the sodium alginate after the gelatinization step.

[0071] The starch noodles produced (Examples 1 to 5, Comparative Examples 1 to 17) were subjected to the following tests.

[0072] pH Measurement The pH of the resulting starch noodles was measured using the following method. (1) The moisture content of the noodles after drying was measured using an OHAUS MB45 halogen moisture meter, and the solids content of the noodle strands was calculated. The solids content of the dried noodles obtained in Examples 1 to 5 was 91 to 94%, and since the solids content of the dried noodles obtained in the other Examples and Comparative Examples was thought to be similar, the amount of noodle strands measured was approximately 6.5 g. (2) Approximately 6.5 g of starch noodle strands were measured and placed in a measuring cylinder. (3) Room temperature distilled water was added to the measuring cylinder containing the noodle strands until the volume reached 60 mL, and the mixture was left to stand at room temperature for 30 minutes to allow the noodles to swell. (4) The mixture of noodle strands and distilled water was pulverized 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 (manufactured by Hanna Instruments, pH / °C meter for dairy products and semi-solid foods / HI 99161D).

[0073] Sensory Test The prepared starch noodles were left at room temperature for at least one day, then placed in a container, poured with hot water, and left to stand for approximately 3 minutes. Sensory tests for texture and loosening were then conducted. The sensory tests were conducted twice by five experienced panelists (10 evaluations). Texture was evaluated on a 5-point scale according to the evaluation criteria listed in Table 1 below, and the average of the 10 evaluations was calculated. An average score of 2.5 or higher was considered a pass. A 5-point score for texture indicates a texture similar to that of commercially available Chinese vermicelli (harusame noodles produced through a freezing and thawing process). Loosening (loosening during eating) was evaluated by inserting chopsticks into the center of the noodle block and lifting it until the noodle block or noodle strands emerged from the water surface. This was repeated until the noodle strands loosened, and the number of times the noodle block was lifted and the condition of the noodle block were considered to be pass. Loosening was also evaluated on a 5-point scale according to the evaluation criteria listed in Table 1 below. An average score of 2.5 or higher after 10 evaluations was considered a pass. In the noodle-making process, if the noodle dough could not be ejected from the nozzle and noodles were not obtained, this was indicated as "ejection impossible." Furthermore, if the gelatinized noodle strands were not dry even after drying for one hour, this was indicated as "poor drying."

[0074]

[0075]

[0076] Results As can be seen from Table 2, the starch noodles of Examples 1 to 5 passed the evaluation of both texture and loosening properties when eaten. The starch noodles of Examples 1 to 5 had a pH of greater than 6.5 but not greater than 9 at the stage of noodle strands after gelatinization (gelatinized noodles), and were elastic and firm, with little stickiness. Therefore, there was almost no sticking of noodle strands together before drying, and loosening properties were good. On the other hand, in Comparative Examples 1, 2, and 3, the pH of the noodle dough after the mixing step was less than 6 or greater than 9.5, resulting in poor drying and failure to obtain finished noodles. The starch noodles of Comparative Examples 1, 2, and 3 had weaker noodle strand strength at the stage of noodle strands after gelatinization than the noodle strands of Examples 1 to 5, and were easily torn apart. Furthermore, because the noodle strands lacked firmness and firmness and had sticky surfaces, the noodle strands quickly stuck together, resulting in poor drying. In Comparative Examples 4 and 5, the pH of the noodle dough after the mixing step exceeded 10, so it could not be discharged from the nozzle in the noodle-making step, and no noodles were obtained as products. This is thought to be because the pH of the noodle dough was too high, reducing the effect of the alginate ester in binding the dough together. When an attempt was made to form noodle strands using this noodle dough using the drop method, noodle strands were obtained, but the resulting noodle strands were weakly sticky, just like in Comparative Examples 1, 2, and 3, and it was predicted that they would dry poorly, so drying was not carried out.

[0077] Furthermore, Comparative Examples 6, 8, and 10 (using alginic acid) and Comparative Examples 12, 14, and 16 (using sodium alginate), which used alginates other than alginate esters, dried poorly, and no noodles were obtained as finished products. These starch noodles, like Comparative Examples 1, 2, and 3, also lacked firmness at the stage of gelatinized noodle strands (gelatinized noodles), and the noodle strands were prone to sticking together, resulting in poor drying. Ionized alginic acid and sodium alginate have the property of gelling when calcium ions or the like are added. Therefore, calcium treatment was performed on the noodle strands (gelatinized noodles) after the gelatinization process. However, Comparative Examples 7, 9, and 11 (using alginic acid) did not show any significant improvement in noodle quality, and the noodles dried poorly, resulting in no finished noodles. Comparative Examples 13, 15, and 17 (using sodium alginate) showed some improvement in noodle strand sticking and were able to dry, but the resulting noodles received texture evaluation scores of 1 to 2 and loosening evaluation scores of 1 to 3, indicating clearly poor texture and loosening properties.

[0078] Comparative Examples 6 to 11 and 18 to 19 (Investigation of Alginic Acid Addition Method) In Comparative Examples 6 to 11, alginic acid was mixed with starch and a paste, and then mixing water was added to the resulting powder mixture and kneaded. This may have resulted in insufficient alginic acid swelling. Therefore, an attempt was made to produce starch noodles by adding alginic acid to the mixing water. The raw material mixing process was carried out as follows. 3,000 g of starch (tapioca starch: "MKK-100" (product name) manufactured by Matsutani Chemical Industry Co., Ltd.) and 30 g of a paste (guar gum) were placed in a vacuum mixer and mixed for 3 minutes to form a premix. Separately, 30 g of alginic acid and 22 g of an alkaline agent (trisodium phosphate) were dissolved in 2,600 g of water to prepare a mixing water. Next, the mixing water was added to the powder mixture, and the mixture was kneaded in a vacuum mixer for 10 minutes. Starch noodles were produced using the same noodle-making, gelatinization, and drying processes as in Example 1 (Comparative Example 18). Furthermore, starch noodles were produced using the same procedures as in Comparative Example 18 (Comparative Example 19), except that an acid solution treatment (a step in which the noodle strands were immersed in an 8.3 g / L 90% lactic acid solution for 30 seconds) was carried out after the gelatinization step. When starch noodles were successfully produced, they were subjected to a sensory evaluation. These results were compared with those of Comparative Example 10 to investigate the effect of the method of adding alginic acid. The results are shown in Table 3. For Comparative Example 10, the information in Table 2 is repeated.

[0079]

[0080] Results As can be seen from Table 3, in Comparative Example 18, alginic acid was sufficiently swelled by mixing it with the mixing water together with an alkaline agent, but no significant improvement was observed in noodle quality. In Comparative Example 19, alginic acid was mixed with the mixing water together with an alkaline agent, and an acid solution treatment was then performed after the gelatinization step, but as with Comparative Examples 10 and 18, the noodle quality was poor and no finished noodles could be obtained.

[0081] Examples 2-3 and Comparative Examples 20-23 (Investigation of the Presence or Absence of Alginate Ester) Starch noodles were produced in the same manner as in Example 1, except that the alginate ester and alkaline agent were not added (Comparative Example 20). Furthermore, starch noodles were produced in the same manner as in Example 2, except that the alginate ester was not added (Comparative Example 21). Starch noodles were produced in the same manner as in Example 3, except that the alginate ester was not added (Comparative Example 22). Furthermore, starch noodles were produced in the same manner as in Example 3, except that the alginate ester was not added and the amount of starch paste was changed to the amount listed in Table 3 (Comparative Example 23). When starch noodles were successfully produced, they were subjected to a sensory evaluation. These results were compared with those of Examples 2 and 3 to investigate the effect of adding an alginate ester. The results are shown in Table 4. For Examples 2 and 3, the information in Table 2 is reproduced.

[0082]

[0083] Results As can be seen from Table 4, the starch noodles of Examples 2 and 3, which contained an alginate ester, passed the test in both texture and loosening evaluations. On the other hand, in Comparative Examples 20, 21, and 22, which did not contain an alginate ester, none of the noodles could be ejected from the nozzle during the noodle-making process, and no starch noodles were obtained as finished products. In these cases, as in Comparative Examples 4 and 5, it was believed that the dough did not bond properly, so in order to make the dough ejectable, the amount of starch paste added was increased to three times that of Comparative Example 22, and noodles were made (Comparative Example 23). In Comparative Example 23, the noodle could be ejected from the nozzle during the noodle-making process, but drying was insufficient during the drying process, and finished noodles could not be obtained. The gelatinized noodle strands of Comparative Example 23 (gelatinized noodles) also had the weak, sticky texture observed in Comparative Examples 1, 2, 3, 12, 14, and 16.

[0084] Examples 3, 6 and 7 (Study of alkaline agent) Starch noodles were produced in the same manner as in Example 3, except that the type and amount of alkaline agent added were changed to those shown in Table 5 below (Examples 6 and 7). When starch noodles were successfully produced, they were subjected to a sensory evaluation. These results were compared with the results of Example 3 to investigate the effect of different types of alkaline agent. The results are shown in Table 5. For Example 3, the information in Table 2 is repeated.

[0085]

[0086] Results Table 5 shows that the starch noodles of Examples 6 and 7, which used different types of alkaline agent, passed both the texture evaluation and the loosening ability evaluation, just like Example 3. This demonstrates that starch noodles with excellent texture and loosening ability can be obtained regardless of the type of alkaline agent.

[0087] Examples 3, 4, and 8-10 (Investigation of the type of alginate ester) Starch noodles were produced using the same production method as in Example 3, except that "Kombu Acid 503" manufactured by Kimika Co., Ltd. was used as the alginate ester and the amount of alkaline agent and water added was changed (Examples 8-10). When starch noodles were successfully produced, they were subjected to a sensory evaluation. These results were compared with the results of Examples 3 and 4 to investigate the effect of the type of alginate ester. The results are shown in Table 6. For Examples 3 and 4, the information in Table 2 is repeated.

[0088]

[0089] Results As can be seen from Table 6, the starch noodles of Examples 8 to 10, which used alginate ester products different from those of Examples 3 and 4, achieved passing marks in the texture evaluation and disentanglement evaluation, similar to Examples 3 and 4. This demonstrates that starch noodles with excellent texture and disentanglement properties can be obtained regardless of the type of alginate ester used.

[0090] Examples 4 and 11 (Investigation of starch type) Starch noodles were produced in the same manner as in Example 4, except that the starches listed in Table 7 below were used and the amounts of starch and water added were changed (Example 11). When starch noodles were successfully produced, they were subjected to a sensory evaluation. The results were compared with those of Example 4 to investigate the effect of different starch types. The results are shown in Table 7. For Example 4, the information in Table 2 is repeated.

[0091]

[0092] Results As can be seen from Table 7, the starch noodles of Example 11, which used a different starch from that of Example 4, achieved passing marks in the texture evaluation and disentanglement evaluation, just like Example 4. This demonstrates that starch noodles with excellent texture and disentanglement properties can be obtained regardless of the type of starch.

[0093] Examples 3 and 12 (Investigation of type of starch glue) Starch noodles were produced in the same manner as in Example 3, except that the type and amount of glue added were changed to those shown in Table 8 below (Example 12). When starch noodles were successfully produced, they were subjected to a sensory evaluation. The results are shown in Table 8. For Example 3, the information in Table 2 is repeated.

[0094]

[0095] Results Table 8 shows that the starch noodles of Example 12, which used a different paste from Example 3, achieved passing marks in the texture evaluation and disentanglement evaluation, just like Example 3. This demonstrates that starch noodles with excellent texture and disentanglement properties can be obtained regardless of the type of paste.

[0096] Examples 3 and 13 (Investigation of the Presence or Absence of Acid Solution Treatment) Starch noodles were produced in the same manner as in Example 3 (Example 13), except that an acid solution treatment (a step in which the noodle strands were immersed in an 8.3 g / L 90% lactic acid solution for 30 seconds) was carried out after the gelatinization step. When starch noodles were successfully produced, they were subjected to a sensory evaluation. The results are shown in Table 9. For Example 3, the information in Table 2 is repeated.

[0097]

[0098] Results As can be seen from Table 9, the starch noodles of Example 13, which underwent acid solution treatment, achieved passing grades in the texture evaluation and loosening ability evaluation. This shows that, although the noodle manufacturing method of the present disclosure can produce starch noodles with excellent texture and loosening ability even without acid solution treatment, starch noodles with excellent texture and loosening ability can also be obtained when acid solution treatment is further carried out.

[0099] (2) Noodles containing substantially gluten-free cereal flour as a raw material Rice noodles and soba noodles were produced as follows as noodles containing substantially gluten-free cereal flour as a raw material, and the hydration rate, noodle dough pH, ​​and noodle pH were measured using the same methods as for the starch noodles described above. The resulting noodles were then left at room temperature for at least one day, then placed in a container, poured with hot water, and left for approximately 3 minutes. A sensory test was then conducted to evaluate the texture and loosening properties. The sensory test was conducted twice by five experienced panelists (10 evaluations). The texture was evaluated on a 5-point scale according to the evaluation criteria listed in Table 10 below, and the average of the 10 values ​​was calculated. Noodles containing substantially gluten-free cereal flour as a raw material, such as rice noodles and soba noodles, are preferred for their firmer texture compared to the starch noodles described above, and an average score of 3 or more was considered pass. Disentangling properties (disentangling properties when eaten) were evaluated by inserting chopsticks into the center of the noodle block and lifting it until the noodle block or noodle strands emerged from the water surface, a task repeated until the noodle strands disentangled, and the number of times the noodle block was lifted and the state of the noodle block. Disentangling properties were also evaluated on a 5-point scale according to the evaluation criteria listed in Table 10 below, and the average score of 10 attempts was calculated. Noodles that contain cereal flour that is substantially free of gluten as an ingredient, such as rice noodles and buckwheat noodles, inherently have better disentangling properties than the starch noodles described above, and so a score of 3 or higher was considered acceptable.

[0100]

[0101] Example 14 and Comparative Examples 24 and 25 (Rice Noodles) The rice noodles were noodles made using rice flour as a substantially gluten-free grain flour. 3,000 g of rice flour ("Weak Rice Flour V3" (trade name), manufactured by Namisato Co., Ltd.), 9 g of alginate ester ("Kombus Acid 501" (trade name), manufactured by Kimika Co., Ltd.), and 90 g of adhesive (gelatinized starch) were placed in a vacuum mixer and mixed for 3 minutes to form a premix. Separately, 8 g of an alkaline agent (trisodium phosphate) was dissolved in 2,900 g of water to prepare a kneading water. Note that noodles were produced using the same method as in Example 1 from the mixing step onwards (Example 14). Noodle production was attempted in the same manner as in Example 14 (Comparative Example 24). Noodle production was attempted in the same manner as in Example 14 (Comparative Example 25), except that no alkaline agent was added and the amount of water was changed to 3,300 g. When the rice noodles were successfully produced, they were subjected to a sensory evaluation. The results are shown in Table 11.

[0102]

[0103] Results As can be seen from Table 11, the rice noodles of Example 14, in which an alginate ester was added and the pH was adjusted to an optimum level with an alkaline agent, had elasticity and firmness, and a good texture. On the other hand, the rice noodles of Comparative Example 24, in which no alginate ester was added, and the rice noodles of Comparative Example 25, in which the pH was not adjusted, had weak elasticity and firmness, and a crumbling texture. In both cases, the noodle strands after gelatinization (gelatinized noodles) were brittle and easily torn, making them unsuitable for manufacturing. In particular, the rice noodles of Comparative Example 24 were brittle, and most of them were short noodles.

[0104] Examples 14-1, 14-2, and Comparative Example 24-1 (Rice Noodles) Next, based on the results of Example 14 and Comparative Examples 24 and 25 above, rice noodles with a hydration rate of 70% were produced, and the pH of the gelatinized noodles and finished noodles was measured and subjected to sensory evaluation. Specifically, 3,000 g of rice flour ("Weak Rice Flour V3" manufactured by Namisato Co., Ltd.) and 3 g of alginate ester ("Kombus Acid 501" (trade name) manufactured by Kimika Co., Ltd.) were placed in a vacuum mixer and mixed for 3 minutes to form a premix. Separately, 1 g of an alkaline agent (trisodium phosphate) was dissolved in 2,102 g of water to prepare a mixing water. From the mixing step onwards, rice noodles with a hydration rate of 70% were produced (Example 14-1) using the same method as in Example 1. Furthermore, rice noodles of Example 14-2 and Comparative Example 24-1 were produced using the same method as in Example 14-1 above, except that the alkaline agent was changed to the amount listed in Table 11-1 below, and pH measurements and sensory evaluations were performed.

[0105]

[0106] Results From the results of Examples 14-1 and 14-2 in Table 11-1, it was found that the noodles containing an alginate ester and an alkaline agent and having a hydration rate of 70% had a pH of greater than 6.5 and not more than 9 after drying, demonstrating good loosening properties and a good texture. In contrast, the noodles of Comparative Example 24-1, which did not contain an alkaline agent, had a pH of less than 6.5 after drying. Photographs of the state of the noodle strands of Example 14-2 and Comparative Example 24-1 are shown in Figure 1. As shown in Figure 1, the dried noodles of Example 14-2 were in a cohesive state, and after reconstitution they were easy to loosen, had elasticity and firmness, and had a good texture. In contrast, the dried noodles of Comparative Example 24-1 had brittle noodle strands that were easily torn apart. Furthermore, because the noodles after reconstitution were short, loosening properties could not be evaluated. Furthermore, the texture evaluation showed that they had weak elasticity and firmness.

[0107] Examples 15 and 16, and Comparative Example 26 (Buckwheat) Buckwheat noodles are made using buckwheat flour as a substantially gluten-free grain flour, but contain processed starch as the raw material flour. 2700 g of buckwheat flour ("Buckwheat Flour Kaoru (i)" (trade name) manufactured by Iizaka Flour Milling Co., Ltd.), 300 g of starch (tapioca starch acetate: "Matsutani Sakura" (trade name) manufactured by Matsutani Chemical Industry Co., Ltd.), 15 g of alginate ester ("Kombus Acid 501" (trade name) manufactured by Kimika Co., Ltd.), and 45 g of adhesive (guar gum) were placed in a vacuum mixer and mixed for 3 minutes to form a premix. Separately, 30 g of an alkaline agent (trisodium phosphate) was dissolved in 2800 g of water to prepare a kneading water. Note that the same manufacturing method as in Example 1 was used for the mixing process (Example 15). Soba noodles were produced in the same manner as in Example 15 (Example 16), except that the amount of alkaline agent (trisodium phosphate) was changed to 5 g. Soba noodles were produced in the same manner as in Example 15, except that no alkaline agent was added (Comparative Example 26). When soba noodles were produced, they were subjected to a sensory evaluation. The results are shown in Table 12.

[0108]

[0109] Results As can be seen from Table 12, the soba noodles of Examples 15 and 16, which were adjusted to an optimal pH using an alkaline agent, had elasticity and firmness, and a good texture. However, the pH of the noodle strings of Example 16 was the lowest value at which the effect could be obtained, and the noodle strings after gelatinization (gelatinized noodles) were somewhat brittle. On the other hand, the soba noodles of Comparative Example 26, in which the pH was not adjusted, had weak elasticity and firmness, and a texture that felt like they were falling apart. Furthermore, because the gelatinized noodle strings (gelatinized noodles) were brittle, they were easily torn apart, and many noodles shorter than the length of the cut noodle strings (15 cm) were eaten. In this way, by utilizing the present disclosure, noodle quality or texture can be controlled by the pH of the noodles, and the pH can be adjusted appropriately in accordance with the desired texture, production line, etc.

Claims

1. A method for producing noodles comprising a raw material mixing step, a noodle-making step, a gelatinization step and a drying step, wherein the raw materials in the raw material mixing step contain raw material flour containing starch and / or grain flour substantially free of gluten (however, the raw material flour containing starch and / or grain flour substantially free of gluten excludes wheat flour), an alkaline agent and an alginate ester, the raw material mixing step is a step of producing noodle dough by mixing the raw materials with water, the pH of the noodle suspension obtained in the drying step is greater than 6.5 and equal to or less than 9, and the method for producing noodles is characterized in that an acid liquid treatment step is not carried out after the gelatinization step, or an acid liquid treatment step is carried out.

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

5.

3. The method for producing noodles described in claim 1, wherein the raw material mixing process is a process for producing noodle dough by mixing the raw materials with water, and the water content of the noodle dough is 60% by mass or more.

4. The method for producing noodles according to claim 1, wherein an acid solution treatment step is not carried out after the gelatinization step.

5. The method for producing noodles according to claim 1, which does not include an aging step.

6. Noodles obtained by the method for producing noodles according to any one of claims 1 to 5.

7. A method for producing gelatinized noodles comprising a raw material mixing process, a noodle-making process and a gelatinization process, wherein the raw materials in the raw material mixing process contain raw material flour containing starch and / or grain flour substantially free of gluten (however, the raw material flour containing starch and / or grain flour substantially free of gluten excludes wheat flour), an alkaline agent and an alginate ester, the raw material mixing process is a process for producing noodle dough by mixing the raw materials with water, the pH of the suspension of gelatinized noodles obtained in the gelatinization process is greater than 6.5 and equal to or less than 9, and an acid solution treatment process is not performed after the gelatinization process, or an acid solution treatment process is performed.

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

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