Starch noodle and method for producing same

Abstract

The purpose of the present disclosure is to provide: a method with which it is possible to produce a starch noodle that does not require an aging step, that exhibits excellent production suitability even when a characteristic-imparting raw material is kneaded into a dough, and that is unlikely to elongate in hot water after being rehydrated using hot water; and a starch noodle produced by said production method.　The present disclosure pertains to a method for producing a starch noodle, the method comprising a raw material mixing step, a noodle-making step, an α-gelatinization step, and a drying step, and not comprising an aging step. The raw material in the raw material mixing step contains starch, a characteristic-imparting raw material, an alkaline agent, and an alginic acid ester, and does not contain wheat flour and / or gluten. The pH of a suspension of the noodle obtained in the drying step is more than 6.5 to not more than 9.

Description

Starch noodles and their manufacturing method

[0001] This disclosure relates to starch noodles and methods for producing them.

[0002] Starch noodles, such as vermicelli, are generally made solely from starch and have a bland, tasteless, and odorless flavor. Therefore, to add flavor to starch noodles, development efforts are underway to incorporate flavoring ingredients (seasonings, processed edible plants, etc.). Furthermore, in recent years, with the diversification of dietary habits, there has been a trend toward variety in noodles, with efforts being made to incorporate various ingredients such as vegetable powders, vitamins, minerals, and dietary fiber (for example, Patent Documents 1-3).

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

[0004] In Patent Document 2 previously filed by the applicant of the present application, in a method for producing instant cellophane noodles using a mixed starch of potato starch and mung bean starch as a raw material, a non-binding food material (such as vegetable powder, seaweed powder, etc.) is kneaded into the mixed starch of potato starch and mung bean starch, and 2 to 5% by weight of curdlan is added to the mixed starch containing the food material. A method for producing instant cellophane noodles is described. Further, Patent Document 2 describes that an instant cellophane noodle can be obtained that can suppress the elongation and softening after cooking due to the thickening action caused by the swelling of curdlan, and can enjoy a smooth elasticity and a good texture. Here, in Patent Document 2, regarding compounds other than curdlan as components having such an action, there is no description or suggestion.

[0005] Further, Patent Document 3 describes a method for producing cellophane noodles mainly composed of potato starch and mung bean starch, which contains 0.1 to 6.0 parts by weight of food powder having a particle diameter of 1 to 80 μm per 100 parts by weight of starch. And this Patent Document 3 describes that by kneading a specific amount of food powder having a specific particle diameter into the starch, after the cellophane noodles are rehydrated, it is possible to make cellophane noodles with a firm texture while retaining the original texture of the cellophane noodles and suppressing the elongation in hot water.

[0006] However, usually, in starch noodles, it was common technical knowledge that kneading flavoring components, vegetable powders, etc. weakened the cohesion of the dough and impaired the noodle-making suitability, making production difficult. Also, even if noodles could be made, they often had a weak texture without elasticity and firmness, and it was very difficult to create a favorable texture.

[0007] Furthermore, in Patent Document 3, vermicelli is manufactured using a general method in which starch slurry, made by adding water to starch and kneading it, is extruded through holes and poured into hot water to gelatinize it, the resulting noodles are frozen, and then thawed and dried. This method requires a freezing step to store the vermicelli in a freezer for a certain period of time, resulting in a long manufacturing time and high total running costs. Moreover, Patent Documents 1 and 2 also only describe general manufacturing methods for vermicelli that include an aging step (refrigeration step; or a freezing step and a thawing step). Thus, in general methods for manufacturing starch noodles, the elasticity and firmness characteristic of starch noodles are imparted through the aging step (refrigeration step; or a freezing step and a thawing step). Therefore, when manufacturing without an aging step, it is even more difficult to solve problems related to manufacturing suitability and texture.

[0008] Japanese Patent Publication No. 2010-104279, Japanese Patent Publication No. 2006-141279, Japanese Patent Publication No. 2008-271954

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

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

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

[0012] Item 1-1. A method for producing starch noodles, comprising a raw material mixing step, a noodle making step, an gelatinization step and a drying step, but not a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent and an alginate ester, and do not include wheat flour and / or gluten, and the pH of the suspension of noodles obtained in the drying step is greater than 6.5 and less than or equal to 9. Item 2-1. The method for producing starch noodles according to Item 1-1, wherein the pH of the noodle dough obtained in the raw material mixing step is 6 to 9.5. Item 3-1. The method for producing starch noodles according to Item 1-1 or 2-1, wherein the degree of gelatinization of the starch noodles is 70% or more. Item 4-1. The method for producing starch noodles according to any one of Items 1-1 to 3-1, wherein the characteristic imparting ingredient is at least one selected from the group consisting of a flavoring material, an indigestible material and a natural pigment-containing coloring material. Item 5-1. 1. Starch noodles obtained by the method for producing starch noodles described in any one of items 1-1 to 4-1. 6-1. Starch noodles as described in item 5-1 for use as snacks, appetizers, or treats. 7-1. A method for producing pregelatinized starch noodles, comprising a raw material mixing step, a noodle-making step, and a gelatinization step, but not a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent, and an alginate ester, and do not include wheat flour and / or gluten, and the pH of the suspension of pregelatinized noodles obtained in the gelatinization step is greater than 6.5 and less than or equal to 9. 8-1. Pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles described in item 7-1. 9-1. Use of the starch noodles described in item 5-1 as snacks, appetizers, or treats. 10-1. Starch noodles obtained by the method for producing starch noodles described in item 1-1. Item 11-1. A starch noodle composition comprising starch, a characteristic ingredient, an alkaline agent, and an alginate ester, and not containing wheat flour and / or gluten, wherein the pH of the noodle suspension is greater than 6.5 and less than or equal to 9. Item 12-1. A snack food comprising the starch noodles described in item 5-1. Item 13-1. Use of the starch noodles described in item 5-1 in the manufacture of instant noodles or snack food.Item 14-1. A starch noodle composition comprising starch, a characteristic-imparting ingredient, an alkaline agent, and an alginate ester.

[0013] Item 1-2. A method for producing starch noodles, comprising a raw material mixing step, a noodle making step, an gelatinization step and a drying step, but not a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent and an alginate ester, and do not include wheat flour and / or gluten, and the pH of a suspension containing 10% of the solid content of the noodles obtained in the drying step in distilled water at 25-30°C is greater than 6.5 and less than or equal to 9. Item 2-2. The method for producing starch 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 starch noodles according to Item 1-2 or Item 2-2, wherein the degree of gelatinization of the starch noodles is 70% or more. Item 4-2. The method for producing starch noodles according to any one of claims 1-2 to 3-2, wherein the characteristic-imparting raw material is at least one selected from the group consisting of flavoring materials, indigestible materials, and natural pigment-containing coloring materials. Claim 5-2. Starch noodles obtained by the method for producing starch noodles according to any one of claims 1-2 to 4-2. Claim 6-2. Starch noodles according to claim 5-2 for use as snacks, appetizers, or snacks. Claim 7-2. A method for producing pregelatinized starch noodles, comprising a raw material mixing step, a noodle-making step, and a gelatinization step, but not a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic-imparting raw material, an alkaline agent, and an alginate ester, and do not include wheat flour and / or gluten, and the pH of a suspension containing 10% of the solid content of the pregelatinized noodles obtained in the gelatinization step in distilled water at 25 to 30°C is greater than 6.5 and less than or equal to 9. Item 8-2. Pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles described in Item 7-2.

[0014] Here, items 1, 1-1, and 1-2 correspond to dried noodles, while items 7, 7-1, and 7-2 correspond to pre-gelatinized noodles as semi-fresh or fresh noodles. Furthermore, the inventions of products defined in the manufacturing process within this disclosure are described using product-by-process claims because, at present, it is impossible or impractical to specify all of their components or their structure.

[0015] According to this disclosure, it is possible to provide a method for producing starch noodles that have excellent manufacturability and are less prone to becoming soggy after being rehydrated, even when characteristic-imparting ingredients are kneaded into the dough without requiring a aging process. Here, "soggy" refers to the change in the physical properties of the noodles as moisture moves from the surface to the center of the noodles over time, resulting in a deterioration of the noodle's texture (hardness, elasticity, firmness, etc.).

[0016] Method for Manufacturing Starch Noodles The method for manufacturing starch noodles as described herein will be explained in detail below. Hereinafter, "starch noodles" refers to noodles whose main ingredient is starch, that is, noodles in which starch accounts for the largest proportion of the raw materials. Examples of starch noodles include, but are not limited to, vermicelli and kudzu noodles. Furthermore, in this specification, wheat flour and / or gluten are not included in the raw materials of starch noodles.Therefore, Chinese noodles, udon, pasta, etc., which contain wheat flour and gluten, do not qualify as starch noodles.In addition, noodles whose main ingredient is not starch, such as soba and rice noodles, also do not qualify as starch noodles.

[0017] The method for producing starch noodles as contained herein includes a raw material mixing step, a noodle making step, an gelatinization step, and a drying step, but does not include a aging step. The raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent, and an alginate ester, but do not include wheat flour and / or gluten. The pH of the noodle suspension obtained in the drying step is greater than 6.5 and less than or equal to 9. The method for producing starch noodles as contained herein is characterized by not including the aging step (refrigeration step; or freezing step and thawing step; etc.) which is essential in conventional methods for producing starch noodles. In this specification, "aging step" means a step including refrigeration (low temperature holding) or freezing (holding) and thawing for the purpose of, or substantially resulting in, the recrystallization of starch. According to the method for producing starch noodles as contained herein, even if the characteristic imparting ingredient is kneaded into the dough without performing the aging step, it is possible to obtain starch noodles that have excellent workability and do not become soggy after being rehydrated.

[0018] The following describes each step of the manufacturing process in detail. Raw material mixing process The raw material mixing process is the process of manufacturing noodle dough by mixing (kneading) raw materials and water (hereinafter sometimes referred to as "kneading water").

[0019] The raw materials for starch noodles included in this disclosure include starch, characterizing agents, alginate esters, and alkaline agents.

[0020] Of the aforementioned raw materials, starch is the main ingredient. That is, starch accounts for the largest proportion of the raw materials. However, the aforementioned raw materials do not include wheat flour and / or gluten.

[0021] Starch is composed of high-molecular-weight compounds called amylose and amylopectin, which are linked by glucose molecules. Amylose has a simple structure in which glucose molecules are linked in long chains (or spirals), while amylopectin has a complex structure in which the glucose chains are linked in a network-like structure and further branched. The number of linked glucose molecules ranges from tens to hundreds in amylose and from hundreds to hundreds of thousands in amylopectin. The amylose and amylopectin content varies depending on the type of starch, and this difference manifests as differences in properties such as viscosity in the gelatinized state.

[0022] In this specification, starch refers to starch extracted solely from raw materials (starch powder). The aforementioned starch is not particularly limited and includes, for example, mung bean starch, corn starch, rice starch, broad bean starch, adzuki bean starch, sweet potato starch, pea starch, wheat starch, potato starch, tapioca (cassava) starch, kudzu starch, and other raw starches (unprocessed starches). Furthermore, the aforementioned starch can also be classified by the type of plant from which it is derived. For example, it can be divided into starch obtained above ground (above-ground starch) and starch obtained underground (underground starch). Examples of above-ground starches include cereal starches (rice starch, wheat starch, corn starch, etc.), stem starches, and legume starches (mung bean starch, broad bean starch, adzuki bean starch, pea starch, etc.). Examples of underground starches include rhizome starches (potato starch) and tuber starches (sweet potato starch, tapioca starch, kudzu starch, etc.).

[0023] The starch mentioned above includes not only raw starch (unprocessed starch) but also processed starch, etc. Processed starch is starch that has been chemically or physically processed. Examples of processed starch include bleached starch, oil-processed starch, moist heat-treated starch, acid-treated starch, alkali-treated starch, hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphorylated starch, etc. However, in this specification, indigestible starch is not included in the definition of starch. These starches can be used individually or in appropriate combinations of two or more. In this disclosure, starch can be used as a raw material without particular limitations, but one of its features is that starch noodles can be manufactured using inexpensive tapioca starch, potato starch, etc. Starch is typically included in 40 to 100 parts by mass, preferably 45 to 99 parts by mass, and more preferably 50 to 98 parts by mass, per 100 parts by mass of starch noodles.

[0024] The following describes tapioca starch and potato starch. Tapioca starch is composed of 16-17% linear amylose molecules and 83-84% branched amylopectin molecules. Potato starch is composed of 20-23% linear amylose molecules and 77-80% branched amylopectin molecules. Tapioca starch and potato starch contain a large amount of amylopectin, which gives them high viscosity or water retention capacity and makes them resistant to retrogradation. Starches with a high amylopectin content produce smooth, easy-to-swallow noodles with a soft texture, and therefore tapioca starch and potato starch are often used as texture improvers for noodles. However, increasing the amount of starch used tends to result in a texture that is too soft, a sticky surface on the noodle strands, and a tendency for the noodles to stick together, thus reducing the suitability for manufacturing. Thus, tapioca starch, potato starch, etc., are not suitable raw materials for producing noodles that are elastic, firm, and easy to separate. The starch noodles included in this disclosure are inexpensive and easy to use in terms of cost, but one of their features is that even when using raw materials (tapioca starch, potato starch, etc.) that do not easily produce elastic and firm noodles, and when characteristic imparting ingredients are kneaded into the dough, they have excellent manufacturing suitability and produce noodles that do not become soggy after being rehydrated.

[0025] In this specification, a "characterizing ingredient" refers to a raw material that can impart characteristics to starch noodles, such as color, taste, nutritional value, and physiological functionality. Note that the aforementioned starch, alkaline agents, and alginate esters are not included in the characterizing ingredients. Adding characterizing ingredients increases the taste components or functional components in the starch noodles and improves the appearance of the starch noodles. Examples of characterizing ingredients include taste-enhancing materials, indigestible materials, and coloring materials containing natural pigments.

[0026] The aforementioned flavor-enhancing material refers to a food ingredient that enhances taste or aroma, such as sweetness, umami, saltiness, sourness, or bitterness. The aforementioned flavor-enhancing material includes liquid components and solid components. The liquid component is not particularly limited and can include, for example, water, soy sauce, alcohol, sweetening components (mirin, liquid sugar, starch syrup, isomerized liquid sugar, etc.), souring components (vinegar; sour citrus fruits such as apples, yuzu, and lemons, etc.), oil and fat components (sesame oil, olive oil, salad oil, soybean oil, chili oil, etc.), alcoholic beverage components (wine, sake, etc.), fruit juice (apple juice, etc.), and extracts (chicken extract, beef extract, etc.). There are no particular limitations on the solid components, but examples include salt, sugars (sucrose, glucose, fructose, etc.), spices (ginger, chili pepper, shichimi, pepper, sansho, basil, oregano, mixed spices, etc.), chemical seasonings (glutamic acid, monosodium glutamate, glycine, sodium inosinate, sodium guanylate, etc.), extract powders (vegetable extract powder, seafood extract powder, etc.), flavors, miso, curry powder, etc.

[0027] The aforementioned indigestible material is a food material that is difficult to digest and has the characteristic of being difficult to break down by human digestive enzymes. One example of a component contained in the indigestible material is dietary fiber. Specifically, the aforementioned indigestible material is not particularly limited and includes food materials rich in dietary fiber, such as natural foods such as burdock, lotus root, radish, pumpkin, sweet potato, kidney beans, okra, nameko mushrooms, shiitake mushrooms, enoki mushrooms, hijiki seaweed, kelp, wakame seaweed, and mozuku seaweed; for example, food manufacturing by-products such as okara (soy pulp); for example, fermented foods such as natto (fermented soybeans); etc. In addition to the aforementioned natural foods, the aforementioned indigestible material also includes indigestible starch and indigestible dextrin. The aforementioned indigestible starch is a general term for starch and partially hydrolyzed starch that are difficult to digest and absorb in the human intestines. Such indigestible starch is sometimes called resistant starch and is thought to exhibit physiological behavior equivalent to that of dietary fiber. The aforementioned indigestible dextrin is a water-soluble dietary fiber obtained by roasting starch, hydrolyzing it with amylase, and then extracting the indigestible components. In this disclosure, indigestible starch or indigestible dextrin known in the art may be used, and the type and method of production are not particularly limited.

[0028] The aforementioned natural pigment-containing coloring materials are not particularly limited and include, for example, red materials (e.g., tomatoes, red peppers, shrimp, etc.), orange materials (e.g., oranges, carrots, bell peppers, salmon, etc.), yellow materials (e.g., yuzu, lemons, turmeric, pumpkins, corn, yellow peppers, etc.), green materials (e.g., spinach, bell peppers, edamame, broccoli, basil, green peas, etc.), purple materials (e.g., purple sweet potatoes, eggplants, edible chrysanthemums, etc.), brown materials (e.g., burdock, natto, miso, etc.), and black materials (e.g., black sesame, black beans, black pine nuts, black quince, black rice, squid ink, seaweed, etc.).

[0029] The aforementioned characteristic-imparting raw materials may be used as is, but they can also be used in the form of juice, paste, powder, etc. Furthermore, it is also possible to use only the desired components after extraction, separation, and purification. The characteristic-imparting raw materials can be used individually or in mixtures of two or more. When mixing two or more of the characteristic-imparting raw materials, for example, two, two to three, two to four, two to five, two to six, two to seven, two to eight, two to nine, two to ten, three to four, three to five, three to six, three to seven, three to eight, three to nine, three to ten, etc., can be mixed. The mixing ratio can be adjusted as appropriate.

[0030] The aforementioned flavoring ingredients are preferably added in the form of a flavoring liquid, powder, paste, etc. Among the flavoring ingredients, those commonly used as soup ingredients, such as soy sauce, chicken extract, beef extract, salt, and sugar, can be mixed and used as a flavoring liquid. The mixing ratio of each flavoring ingredient can be changed to suit the desired taste. Spices such as shichimi, pepper, and sansho may also be added.

[0031] The aforementioned indigestible material and natural pigment-containing coloring material are preferably used in the form of a powder or paste. Examples of the indigestible material or natural pigment-containing coloring material powder include vegetable powders such as carrots and shiitake mushrooms, seaweed powders such as wakame, hijiki, kelp, and mozuku, and yuzu powder. The indigestible material or natural pigment-containing coloring material can be powdered by, for example, pulverizing the indigestible material or natural pigment-containing coloring material using a pulverizer; or by soaking the indigestible material or natural pigment-containing coloring material in water or hot water, draining the water, and then continuously applying heating and stirring, steaming and drying under vacuum conditions to reduce moisture and soften it, followed by pulverizing under cooling conditions; and so on.

[0032] Examples of pastes made from the aforementioned indigestible material or coloring material containing natural pigments include pastes of tomatoes, spinach, green peas, burdock, pumpkin, purple sweet potato, carrots, and paprika. One method for making a paste from the aforementioned indigestible material or coloring material containing natural pigments is to blanch the material and then crush it. Examples of blanching conditions include 95°C for 2 to 3 minutes. Examples of crushing methods include using commitrol or mascolloider. Alternatively, the indigestible material or coloring material containing natural pigments may be blanched, then frozen, partially frozen, crushed, and filtered to produce a paste. Examples of filtration conditions include filtering with a 2.0 mm mesh sieve. The moisture content of the paste of the aforementioned indigestible material or coloring material containing natural pigments obtained in this way varies depending on the type of raw material, processing method, etc., but is generally 70 to 90% by mass.

[0033] The amount of the characteristic-imparting raw material added is less than or equal to the amount of starch. If the characteristic-imparting raw material is a liquid, its solid content is less than or equal to the amount of starch.

[0034] The raw materials for alkaline starch noodles include the starch and characteristic-imparting ingredients mentioned above, as well as an alkaline agent. Generally, any known food-grade alkaline agent that is generally available can be used without particular limitation. Examples of such alkaline agents include phosphates and carbonates. Examples of phosphates include trisodium phosphate, tripotassium phosphate, and sodium tripolyphosphate. Examples of carbonates include sodium carbonate, potassium carbonate, sodium bicarbonate, and ammonium carbonate.

[0035] The amount of alkaline agent added is adjusted according to the type and amount of starch, the type of alkaline agent, etc., so that the pH of the product is weakly acidic to weakly alkaline, between 6.5 and 9. For example, if raw starch accounts for 98% or more of the raw materials and the alkaline agent is trisodium phosphate, the amount of alkaline agent added is usually 0.01 to 10% by mass, preferably 0.02 to 5% by mass, and more preferably 0.03 to 2% by mass, relative to the total amount of raw materials. It is preferable to dissolve the alkaline agent in kneading water and mix it with the starch, etc., as an aqueous solution.

[0036] The raw materials for alginate ester starch noodles contain alginate ester. In this disclosure, by using alginate ester instead of alginic acid or alginates, it is possible to obtain starch noodles that have the elasticity, firmness, and other textures of conventional starch noodles, excellent workability, and do not become soggy after being rehydrated, even when characteristic imparting ingredients are kneaded into the dough without going through the conventional aging process.

[0037] Alginate esters are formed by esterifying alginic acid with an alcohol. Generally, alginic acid or alginates are polysaccharides found in brown algae such as kelp and wakame. Alginates, and alginic acid which is the basic acid, are polymers of uronic acid. There are two types of uronic acid: β-D-mannuronic acid and α-L-guluronic acid. The arrangement of these two constituent sugars in the polymer is not constant and varies depending on the type of seaweed, the part of the seaweed where it was harvested, and the degree of growth of the seaweed. There are three types of units in the arrangement: units in which mannuronic acid and guluronic acid are linked alternately, units in which mannuronic acid is linked, and units in which guluronic acid is linked. Therefore, alginate esters are formed by esterifying an alcohol with the carboxyl group of uronic acid, which constitutes alginic acid.

[0038] In this disclosure, there are no particular limitations on the alginate ester, and examples include esters of alginic acid with an alcohol having 1 to 6 carbon atoms. Examples of the alcohol 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.

[0039] Specific examples of alginate esters include propylene glycol alginate, ethylene glycol alginate, and glycerol alginate. Of these, propylene glycol alginate, which is designated as a food additive, is preferred. Propylene glycol alginate is formed by ester bonding propylene glycol to the carboxyl groups of uronic acid, which constitutes alginic acid. However, not all carboxyl groups are esterified, and unreacted free acid portions, sodium salts, calcium salts, etc., may remain.

[0040] Alginate esters are white to pale yellowish-white powders that dissolve well in cold or warm water, forming viscous colloidal solutions. Compared to other alginic acids (alginic acid, alginates, etc.), alginate esters undergo less change over time and are relatively stable materials. If stored in a cool, dark place (generally below 20°C) in powder form, their quality (viscosity, degree of esterification, etc.) will remain stable for more than one year.

[0041] The degree of esterification of alginate ester is usually 40% or more, preferably 70% or more, more preferably 75% or more, and particularly preferably in the range of 75-80%. If the degree of esterification of alginate ester is 40% or more, it can meet the standards of the Japanese Food Additives Standards.

[0042] Alginic acid esters that are commercially available can be used as appropriate. Commercially available alginic acid esters include propylene glycol alginate and its preparations "Konbu acid 501" (esterification degree: 75% or more, viscosity at 20 °C of 1% by mass aqueous solution: 150 - 250 mPa·s, manufactured by Kimika Co., Ltd.), "Konbu acid 503" (esterification degree: 75% or more, viscosity at 20 °C of 1% by weight aqueous solution: 10 - 30 mPa·s, manufactured by Kimika Co., Ltd.), "Konbu acid 507" (esterification degree: 75% or more, viscosity at 20 °C of 1% by mass aqueous solution: 10 - 30 mPa·s, manufactured by Kimika Co., Ltd.), "Kimiroid HV" (esterification degree: 75% or more, viscosity at 20 °C of 1% by mass aqueous solution: 150 - 250 mPa·s, manufactured by Kimika Co., Ltd.), "Kimiroid LV" (esterification degree: 75% or more, viscosity at 20 °C of 1% by mass aqueous solution: 60 - 100 mPa·s, manufactured by Kimika Co., Ltd.), etc. can be used.

[0043] When mixing alginic acid esters with other raw materials, they may be added in powder form, or may be added after being adjusted to an aqueous solution form in advance. Also, they may be added to the kneading water and mixed as the kneading water. When using alginic acid esters by adding them to the kneading water, it is preferable to mix them with the powder immediately after preparing the kneading water. Also, an aqueous solution containing alginic acid esters and an aqueous solution containing an alkaline agent can be added to the raw material powder separately. Any of these modes can be appropriately selected. It is preferable to add alginic acid esters to the powder. Since alginic acid esters have the function of connecting the dough, they also have functions similar to the following adhesives.

[0044] The addition amount of alginic acid esters can be appropriately determined in consideration of the relationship with other raw materials, for example, the addition amount of the alkaline agent, the pH of the noodle dough, the degree of gelatinization treatment, the noodle quality to be obtained, etc. The addition amount of alginic acid esters is usually 0.01 - 3% by mass, preferably 0.1 - 2% by mass, and more preferably 0.3 - 1% by mass with respect to the amount of starch.

[0045] The raw materials for starch noodles containing a thickening agent may include a thickening agent as needed. Adding a thickening agent makes the dough easier to bind together when the raw materials and kneading water are mixed. In this specification, the thickening agent is a thickening agent other than alginate ester, and does not contain alginate ester. Furthermore, the thickening agent is not included in the ingredients that impart characteristics. Using a thickening agent makes it possible to form noodle dough that does not exhibit the dilatancy phenomenon (a phenomenon where the dough becomes solid when squeezed tightly and becomes liquid when the squeeze is released) that occurs when starch is used as the main raw material, and allows it to be extruded into noodles using an extruder. The thickening agent is not particularly limited as long as it is generally used in food. Examples of thickening agents include guar gum, carrageenan gum, xanthan gum, ghati gum, gum arabic, and pregelatinized starch. Here, pregelatinized starch refers to starch that has been heated with water, gelatinized, and then rapidly dried to form a powder. These can be used individually or in appropriate combinations of two or more.

[0046] When adding a thickening agent, the amount added varies depending on the type of thickening agent (viscosity), the amount of alginate ester, etc. For example, it is usually 0.1 to 10% by mass relative to the amount of starch, preferably 0.5 to 8% by mass, and more preferably 1 to 5% by mass. If the thickening agent is pregelatinized starch, pregelatinized starch may be added separately, or a carrier paste may be made by heating and gelatinizing a portion of the raw starch with water beforehand, and this carrier paste may be added to the remaining starch as a thickening agent to make the dough. In this case, it is not necessary to add a thickening agent separately.

[0047] Furthermore, additives may be added to the raw materials as necessary. As additives, additives generally used in the production of instant noodles, excluding the above-described property-imparting raw materials, can be used. Examples of additives include oils and fats such as animal and vegetable oils and fats, liquid oils and fats, emulsified oils and fats, and powdered oils and fats; protein materials such as eggs, milk, dairy products, processed milk products, milk proteins, soy proteins, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; noodle quality improvers, relaxants, emulsifiers, solubilizers, surfactants, thickeners, excipients, fortifiers, chelating agents, neutralizing agents, acidulants, sweeteners, vitamins, minerals, dextrin, enzyme agents, preservatives, antiseptics, fungicides, antioxidants, quality retainers, anti-sticking agents, swelling agents, defoaming agents, mold release agents, pigments such as synthetic coloring agents, and other additives such as fragrances.

[0048] These additives are used after being mixed with water. As the addition method, they may be added in a solid state together with raw material powder or the like, or may be dissolved or suspended in water and added as an aqueous solution or suspension.

[0049] In the raw material mixing step, water is added to the raw materials, and then kneaded using a noodle-making mixer such as a pin mixer so that the various raw materials are uniformly mixed to produce noodle dough. The temperature of the raw material mixing step is not particularly limited. For example, it is usually 18 to <100>°C. Note that the temperature may vary greatly depending on the type and amount of the raw materials. The time of the raw material mixing step is not particularly limited. For example, it is usually 2 to 20 minutes, preferably 5 to 15 minutes, and more preferably 10 to 12 minutes.

[0050] Here, the amount of water used in the raw material mixing process is only necessary for forming the noodle dough. The amount of water can be expressed, for example, as the hydration rate of the noodle dough. The hydration rate is not particularly limited, and is, for example, 50% by mass or more to 200% by mass, preferably 60% to 150% by mass, and more preferably 70% to 120% by mass. Generally, the lower the hydration rate, the better the workability and the easier it is to make elastic and firm noodles. However, by using the manufacturing method encompassed in this disclosure, it is possible to produce noodles with good workability and a good texture with elasticity and firmness from noodle dough with a high hydration rate. The pH of the noodle dough after the mixing process is preferably 6 to 9.5. The pH of the noodle dough is measured at room temperature (25 to 30°C) by directly inserting a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods / HI 99161D) into the noodle dough immediately after the completion of kneading. According to the noodle manufacturing method included in this disclosure, even dough containing a large amount of moisture can be given elasticity and firmness to the noodles.

[0051] The noodle-making process is the process of turning the noodle dough obtained in the raw material mixing process into noodle strands (also called the noodle stranding process). The method of turning the dough into strands is not particularly limited, and examples include: a method of turning the noodle dough into strands by extruding it with an extruder or the like; a method of turning the noodle dough into a noodle sheet and then cutting it; and a method of turning the dough into strands by dropping it into a container with multiple holes, such as a tonpyo container (drop method).

[0052] Alpha-gelatinization process In the alpha-gelatinization process, the starch contained in the noodles undergoes alpha-gelatinization. There are no particular limitations on the method of alpha-gelatinizing the noodles; for example, steaming (steam boiling) using steam, boiling, etc. Steaming is preferably carried out using a steamer. The quality of steam used in the steaming process can be dry steam, moist steam, superheated steam, etc., and it is preferable to use moist steam to improve the texture of the resulting noodles. Alternatively, steam generated in a boiler may be reduced in pressure and injected into the steamer, and the noodles may be alpha-gelatinized by passing them through the steamer. Alpha-gelatinization can also be carried out by boiling. However, if water-soluble characteristic imparting ingredients are added, it is preferable to shorten the boiling time or perform alpha-gelatinization by steam boiling in order to prevent the components from leaching into the boiling water.

[0053] The temperature of the gelatinization step is not particularly limited, but is typically 96 to 110°C, preferably 98 to 105°C, and more preferably 99 to 100°C.

[0054] The time required for the gelatinization process varies depending on the gelatinization method, raw materials, and the method used to gelatinize the noodles. For example, when the gelatinization process is performed by steaming, the time is usually 1 second to 3 minutes, preferably 5 seconds to 2 minutes, and more preferably 10 seconds to 1.5 minutes. When the gelatinization process is performed 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.

[0055] After the gelatinization process, instead of immediately drying the gelatinized noodles, a loosening agent (loosening liquid) can be applied to them. Applying the loosening agent has the effect of preventing the noodles from sticking together. The loosening agent may be water or a flavoring liquid, or a liquid in which an emulsifier, oil or fat, emulsified oil or fat, thickening polysaccharide, modified starch, enzyme, etc. are dissolved in water, or a liquid in which an emulsifier, oil or fat, thickening polysaccharide, etc. are added to a flavoring liquid. The loosening agent can be applied, for example, by directly coating the noodles after the gelatinization process, or by immersing the noodles in the loosening agent. In addition to applying the loosening agent to the noodles after the gelatinization process, it is also possible to apply the loosening agent to the noodles before or during the gelatinization process, or by kneading the loosening agent into the noodle dough.

[0056] It is preferable to allow time for the noodles to stand at room temperature (for example, 20°C to 30°C) after applying the loosening agent to the noodles. Allowing the noodles to stand allows moisture adhering to the surface of the noodles to be absorbed into the inside of the noodles. The time for which the noodles should stand is not particularly limited, but is usually about 10 seconds to 15 minutes, preferably about 1 to 10 minutes, and more preferably about 2 to 6 minutes. The manufacturing method included in this disclosure may include any steps other than those described above. Optional steps include, for example, a step of cutting the cooled noodles (noodle cutting step), a step of placing the cut noodles into a mold, a step of drying the noodles, a step of placing the dried noodles into a cup, a step of adding seasonings, and a step of packaging.

[0057] Drying Process There are no particular limitations on the drying process. For example, the obtained noodle strands are cut to about 15 cm and the cut noodle strands are dried. The drying process is not particularly limited as long as it reduces the moisture content of the noodles. Examples of drying methods include hot air drying, microwave drying, freeze drying, cold drying, and deep-frying. In this disclosure, it is preferable to use non-fried noodles, and among the above drying methods, drying by hot air is preferred. When hot air drying is performed using a dryer, the temperature of the dryer is not particularly limited. 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 varies depending on the noodle quality, so it is preferable to observe the condition of the noodles every 10 minutes, for example, and dry them completely.

[0058] The dried starch noodles are then packaged in cups along with soup and other ingredients, and sold as instant starch noodle products. Additionally, the dried starch noodles can be used as snacks, appetizers, or light snacks.

[0059] Starch noodles The starch noodles obtained by the above manufacturing method are noodles whose main ingredient is starch, that is, noodles in which starch accounts for the largest proportion of the raw materials. Commercially available dried noodles made from starch such as mung bean starch, potato starch, sweet potato starch, and tapioca starch include vermicelli and kudzu noodles, but are not limited to these. The aforementioned starch noodles are noodles obtained as a result of the drying process, and can also be called dried noodles. Furthermore, as mentioned above, wheat flour and / or gluten are not included in the raw materials of starch noodles. Therefore, Chinese noodles, udon, pasta, etc., which contain wheat flour and / or gluten, do not qualify as starch noodles. In addition, noodles whose main ingredient is not starch, such as soba and rice noodles, also do not qualify as starch noodles.

[0060] Unlike noodles made from ordinary wheat flour, starch noodles are low in protein. For example, 100g of ramen contains 7.4g of protein, while 100g of dried vermicelli contains only 0.2g. Starch noodles can be used as low-protein noodles. One application of low-protein noodles is in diets for kidney disease. Kidney disease is a condition in which kidney function declines, and it is mainly necessary to restrict protein and salt intake. Therefore, the noodles included in this disclosure can be used as part of a diet to reduce the burden on the kidneys. Dietary therapy using low-protein noodles can be effective in suppressing the worsening of kidney disease.

[0061] Starch noodles are a gluten-free food. Gluten-free means that gluten is not used. Specifically, gluten-free means not only that wheat gluten derived from wheat flour is not used, but also that gluten-containing proteins derived from other grains are not included. The standards set by the U.S. Food and Drug Administration (FDA) are that gluten-free foods must meet either of the following criteria: (1) Foods that do not contain any of the following: Raw materials that are gluten-containing grains (e.g., spelt wheat) Raw materials derived from gluten-containing grains that have not undergone gluten removal processing (e.g., wheat flour) Raw materials derived from gluten-containing grains that have undergone gluten removal processing (e.g., wheat starch) that contain 20 milligrams or more of gluten per kilogram of food (2) Foods that are essentially gluten-free. As can be seen from these definitions, gluten-free does not only refer to foods that are completely gluten-free.

[0062] The pH of the suspension of dried starch noodles as contained herein is usually greater than 6.5 and less than or equal to 9, preferably between 6.6 and 7.98, and more preferably between 6.7 and 7.6. The pH of the starch noodles is the pH of a suspension containing 10% of the solid content of the noodles obtained in the drying process in distilled water at 25 to 30°C. For example, a suspension containing 10% of the solid content of the noodle strands (10% suspension) can be prepared, and the pH of that suspension can be measured. Here, solid content refers to the residue obtained by evaporating and removing water from a high-moisture food during food analysis or quality evaluation. The solid content (%) can be determined by 100 - moisture (%). Moisture can be measured, for example, with an OHAUS MB45 halogen moisture meter. The following shows a specific method for measuring the pH of dried starch noodles (dried noodles). (1) Measure the moisture content of the noodles after drying and calculate the solid content of the noodle strands. (2) Weigh the noodle strands so that the solid content is 6 g, and place the weighed noodle strands in a graduated cylinder. For example, in the case of dried noodles with a solid content of 93%, weigh out approximately 6.5 g. (3) Add distilled water at room temperature (25-30°C) to a graduated cylinder containing the noodle strands until it reaches 60 mL, and leave it at room temperature for 30 minutes to allow the noodles to swell. (4) Grind the mixture of noodle strands and distilled water in a mixer for 30 seconds to create a 10% suspension, and pour this suspension into a 100 mL beaker. (5) Measure the pH at room temperature (25-30°C) using a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D). Starch noodles obtained by the above manufacturing method are less likely to become soggy after rehydrating and maintain a good texture with elasticity and firmness.

[0063] The degree of gelatinization of the starch noodles included in this disclosure is 70% or higher, preferably 75% or higher, and more preferably 80% or higher. Here, starch exists in three states: raw starch, gelatinized starch, and retrograded starch, and the degree of gelatinization is a numerical representation of the gelatinization state in the starch as a percentage. The degree of gelatinization can be measured, for example, by the glucoamylase method II. Because the degree of gelatinization of the dried starch noodles is high at 70% or higher, the starch noodles can be eaten as is without rehydrating them in hot water. Therefore, the starch noodles included in this disclosure can be eaten as is as a snack, appetizer, or snack.

[0064] Pregelatinized starch noodles are also referred to as pregelatinized starch noodles, which are produced after the pregelatinization step and before the drying step in the above manufacturing method. These pregelatinized starch noodles have a higher water content than the aforementioned starch noodles (dried noodles), resulting in a good texture with elasticity and firmness. Therefore, pregelatinized starch noodles before the drying step can be sold as chilled noodles. Furthermore, pregelatinized starch noodles can be easily cooked. These pregelatinized starch noodles before the drying step can be considered a precursor for producing the starch noodles included in this disclosure, and can also be referred to as an intermediate product, semi-dried noodles, or fresh noodles.

[0065] Method for producing pregelatinized starch noodles The method for producing pregelatinized starch noodles comprises a raw material mixing step, a noodle making step, and a pregelatinization step, but does not include a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent, and an alginate ester, and do not include wheat flour and / or gluten, and the pH of the suspension of pregelatinized noodles obtained in the pregelatinization step is greater than 6.5 and less than or equal to 9.

[0066] Therefore, the present disclosure includes a method for producing pregelatinized starch noodles, comprising a raw material mixing step, a noodle making step, and a gelatinization step, but not a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent, and an alginate ester, but do not include wheat flour and / or gluten, and the pH of the noodle suspension obtained in the gelatinization step is greater than 6.5 and less than or equal to 9, and also includes pregelatinized starch noodles obtained by the method for producing pregelatinized starch noodles.

[0067] The pH of pregelatinized starch noodles is the pH of a suspension containing 10% of the solid content of the pregelatinized noodles obtained in the pregelatinization process in distilled water at 25-30°C, and can be measured after pregelatinization in the same manner as the pH measurement method for dried noodles described above. The specific method for measuring the pH of pregelatinized starch noodles is as follows: (1) Measure the moisture content of the noodles after pregelatinization and calculate the solid content of the noodle strands. (2) Weigh the noodle strands so that the solid content is 6g, and place the weighed noodle strands in a graduated cylinder. For example, in the case of pregelatinized noodles with a solid content of 40%, weigh approximately 15g. (3) Add distilled water at room temperature (25-30°C) to the graduated cylinder containing the noodle strands until the total volume reaches 60mL. (4) Grind the mixture of noodle strands and distilled water in a mixer for 30 seconds to create a 10% suspension, and pour this suspension into a 100mL 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). Thus, in this specification, unless otherwise specified, the pH of noodles (starch noodles or pregelatinized starch noodles) refers to the measurement value of a suspension containing 10% of the noodle solids in distilled water at room temperature (25-30°C).

[0068] The present disclosure will be described more specifically below with reference to examples, but the technical scope included in this disclosure is not limited to these examples. In this specification, "approximately" means ±3g in the case of noodle mass and ±3℃ in the case of temperature.

[0069] (1) Example 1 of manufacturing starch noodles with flavoring ingredients (flavoring liquid or salt) kneaded into the dough (raw material mixing process) 1230g of mung bean starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Mung Bean Starch" (product name)), 900g of potato starch (manufactured by Shiretoko Shari Agricultural Cooperative, "Nakashari" (product name)), 600g of pea starch (manufactured by Joetsu Starch Co., Ltd., "Kanzan EP-1" (product name)), and 30g of alginate ester (manufactured by Kimika Co., Ltd., "Kombu Acid 501" (product name)) were put into a vacuum mixer and mixed for 3 minutes to perform premixing. Next, 3525 g of a flavoring solution was prepared by diluting the base flavoring solution (300 parts by mass of soy sauce, 200 parts by mass of chicken extract, and 40 parts by mass of sugar) with water in a 3:7 ratio. To this solution, 270 g of mung bean starch and 10 g of alkaline agent (trisodium phosphate) were added and thoroughly mixed. The mixture was then heated until it became viscous to create a carrier. After the carrier had cooled to 60°C, it was added to the powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0070] pH measurement of noodle dough: When the pH of the noodle dough was measured by directly inserting a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods / HI 99161D) into the noodle dough at room temperature (25-30°C), the pH was 6.15.

[0071] (Noodle-making process) The obtained noodle dough was sent to the piping using a Mono pump (manufactured by Hyoshin Equipment Co., Ltd.), extruded through a nozzle with fine holes, and formed into noodle strands.

[0072] (Gelatinization process) The obtained noodle strands were passed through a steamer that was injecting steam generated by a boiler after depressurization for 1 minute and 20 seconds, thereby being steamed at atmospheric pressure at 100°C to gelatinize them and obtain gelatinized noodles.

[0073] pH Measurement of Pregelatinized Noodles Here, the pH of pregelatinized noodles was measured using the following method: (1) The moisture content of the pregelatinized noodles was measured using an OHAUS MB45 halogen moisture meter, and the solid content of the noodles was calculated to be 40%. (2) Approximately 15 g of noodles were weighed so that the solid content of the noodles was 6 g, and the weighed noodles were placed in a graduated cylinder. (3) Distilled water at room temperature (25-30°C) was added to the graduated cylinder containing the noodles until the volume reached 60 mL. (4) The mixture of noodles and distilled water was ground in a mixer for 30 seconds to create a 10% suspension, and this suspension was poured into a 100 mL beaker. (5) The pH was measured at room temperature (25-30°C) using a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D), and was found to be 6.48.

[0074] (Drying process) Next, the gelatinized noodles were cut to a length of about 15 cm and left at room temperature for 12 minutes. Then, 5 ml of loosening solution was applied to 60 g of noodles, and each serving was placed in a truncated cone-shaped drying frame. Starch noodles (approximately 20 g per serving) were obtained by hot-air drying at 50-60°C in a drying machine.

[0075] Examples 2-4 and Comparative Examples 1-5: Starch noodles were produced in the same manner as in Example 1, except that the dilution ratio of the flavoring concentrate (concentrate:water), the amount of alginate ester added, or the amount of alkaline agent added were changed as shown in Table 2 below.

[0076] The following tests were conducted on the prepared starch noodles (Examples 1-4 and Comparative Examples 1-5).

[0077] pH Measurement of Starch Noodles The pH of the obtained starch noodles was measured by the following method: (1) The moisture content of the dried noodles was measured using an OHAUS MB45 halogen moisture meter, and the solid content of the noodle strands was calculated. The solid content of the dried noodles obtained in Examples 1 to 5 was 91-94%, and it is thought that the solid content of the dried noodles obtained in the other examples and comparative examples will be about the same, so the amount of noodle strands to be weighed was set to approximately 6.5 g. (2) Approximately 6.5 g of starch noodle strands were weighed and placed in a graduated cylinder. (3) Distilled water at room temperature (25-30°C) was added to the graduated cylinder containing the noodle strands until the volume reached 60 mL, and the noodles were left at room temperature for 30 minutes to swell. (4) The mixture of noodle strands and distilled water was ground in a mixer for 30 seconds to create a 10% suspension, and this suspension was poured into a 100 mL beaker. (5) The pH was measured at room temperature (25-30°C) using a pH meter (Hanna Instruments, pH / °C meter for dairy products and semi-solid foods, HI 99161D).

[0078] Evaluation Criteria for Manufacturing Suitability 5 points: The strength of the pre-gelatinized noodles is high, and there is little binding between the noodles, so they dry within 50 minutes. 4 points: The strength of the pre-gelatinized noodles is not a problem, but there is some binding between the noodles, so they do not dry within 50 minutes. 3 points: The strength of the pre-gelatinized noodles is poor, and there is a lot of binding between the noodles, so the drying process cannot be started. (Even if drying is attempted, it will not dry within 1 hour.) 2 points: The pre-gelatinized noodles are too soft and break easily, and cannot maintain their noodle shape. 1 point: The dough does not hold together, so the process cannot proceed to the noodle-making stage. A score of 5 is considered a passing grade for manufacturing suitability.

[0079] After the prepared starch noodles were left at room temperature for more than one day for sensory evaluation, they were placed in a container, hot water was poured over them, and they were left for approximately 3 minutes (hereinafter, this process of pouring hot water and leaving them for approximately 3 minutes is referred to as "rehydration"). Subsequently, a sensory evaluation was conducted regarding texture and ease of separation. The sensory evaluation was performed by five experienced panelists, each evaluating the noodles twice (total evaluation: 10 times). Texture was evaluated on a 5-point scale according to the evaluation criteria listed in Table 1 below, both immediately after pouring hot water and leaving the noodles for approximately 3 minutes (immediately after rehydration), and 5 minutes after the completion of rehydration (5 minutes after rehydration). The average of the 10 values ​​was calculated. For texture degradation, a score of 4 or higher immediately after rehydration and a score of 2.5 or higher 5 minutes after rehydration were considered acceptable. A score of 5 for texture means that the texture is comparable to that of commercially available Chinese vermicelli (vermicelli made through freezing and thawing processes).

[0080]

[0081]

[0082] Furthermore, when the degree of gelatinization of the starch noodles from Example 2 and Example 4 was measured according to the glucoamylase method II, Example 2 was 79% and Example 4 was 76%.

[0083] As shown in Results Table 2, all of the starch noodles in Examples 1 to 5 passed the manufacturing suitability evaluation. Furthermore, in the texture evaluation, the score immediately after rehydration was 4 or higher, and the score 5 minutes after rehydration was 2.5 or higher, both scores being high, and all passed the texture deterioration evaluation. On the other hand, Comparative Examples 1 and 2 did not contain alginate ester and alkaline agent, resulting in poor manufacturing suitability, and no starch noodles were obtained as a product. Specifically, in Comparative Example 1, the noodle strands stuck together and could not proceed to the drying process. In Comparative Example 2, the gelatinized noodle strands were too soft and could not maintain their noodle shape. In Comparative Example 3, because it did not contain alginate ester, the manufacturing suitability evaluation and texture evaluation (immediately after rehydration and 5 minutes after rehydration) were poor, and it also failed the texture deterioration evaluation. In Comparative Example 4, although it passed the texture deterioration evaluation, its texture evaluation was inferior to that of Examples 1 to 4. Furthermore, Comparative Example 4 failed the manufacturing suitability evaluation. These findings indicate that more favorable results can be obtained by adding an alkaline agent to adjust the pH. In Comparative Example 5, the pH of the product (starch noodles) exceeded 9, resulting in a failure in the manufacturing suitability evaluation. Furthermore, the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating) was poor, and the texture deterioration evaluation also failed.

[0084] Examples 5 and 6 (Investigation of Alkaline Agent Types) Starch noodles were attempted to be manufactured using the same method as in Example 1, except that the alkaline agent was replaced with the type and amount shown in Table 3 below. The lye water used in Example 5 was a mixture of potassium carbonate (anhydrous) and sodium carbonate in a ratio of 6:4. If starch noodles were successfully manufactured, a sensory evaluation of the starch noodles was performed. The results are shown in Table 3.

[0085]

[0086] As shown in Results Table 3, the starch noodles of Examples 5 and 6, in which the type of alkaline agent was changed, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation, similar to Examples 1 to 4.

[0087] Comparative Examples 6-9 (Investigation of Alginic Acid Types, Acid Treatment, and Calcium Treatment) Starch noodles for Comparative Examples 6 and 8 were produced using the same method as in Example 1, except that alginic acid ester was replaced with alginic acid or sodium alginate, and the amount of alkaline agent added, the presence or absence of calcium treatment, or the presence or absence of acid treatment were changed as shown in Table 4 below. Comparative Example 7 was produced using the same method as in Comparative Example 6, except that after the gelatinization process, an acid treatment (a process of immersing the noodle strands in an 8.3 g / L 90% lactic acid solution for 30 seconds) was performed. Comparative Example 9 was produced using the same method as in Comparative Example 8, except that after the gelatinization process, a calcium treatment (a process of immersing the gelatinized noodle strands in a 1% calcium lactate solution for 10 seconds) was performed to gel the ionized alginic acid.

[0088]

[0089] As a result, Comparative Example 6, which used alginic acid as an alginic acid derivative other than alginic acid ester, received lower scores in the texture evaluation (immediately after soaking and 5 minutes after soaking) and failed the texture deterioration evaluation compared to Examples 1 to 5 described above. Comparative Example 7, which underwent acid solution treatment after the gelatinization process, showed results similar to those of Comparative Example 6, which did not undergo acid solution treatment. Comparative Example 8, which used sodium alginate as an alginic acid derivative other than alginic acid ester, received low scores in the manufacturing suitability evaluation and texture evaluation (immediately after soaking and 5 minutes after soaking), and failed the texture deterioration evaluation. Since ionized alginic acid and sodium alginate have the property of gelling when calcium ions are added, calcium treatment was performed on the noodles after the gelatinization process (gelatinized noodles) (Comparative Example 9), but the results were similar to those of Comparative Example 8, which did not undergo calcium treatment.

[0090] Examples 7 and 8 (Investigation of Alginate Ester Types) Starch noodles were attempted to be produced using the same manufacturing method as in Example 1, except that "Kombu Acid 503" or "Kombu Acid 542" manufactured by Kimika Co., Ltd. was used as the alginate ester, and the amount of alkaline agent added was changed as shown in Table 5 below. When starch noodles were produced, sensory evaluation of the starch noodles was performed. The effects of the type of alginate ester were investigated by comparing these results with the results of Examples 3 and 4. The results are shown in Table 5.

[0091]

[0092] As shown in Results Table 5, the starch noodles of Examples 7 and 8, which used alginate ester products different from those of Examples 1 to 6, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation, similar to Examples 1 to 6. Therefore, it was found that regardless of the type of alginate ester, starch noodles with excellent manufacturing suitability and that do not easily become soggy after rehydrating (maintaining a good texture even after 5 minutes have passed since rehydrating) can be obtained.

[0093] Example 9 (Starch noodles with salt kneaded into the dough instead of flavoring liquid) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed to the method described below. (Raw material mixing process) 2910 g of potato starch, 90 g of guar gum, and 30 g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to perform premixing. Next, 75 g of salt and 10 g of trisodium phosphate were added to 3200 g of water and stirred thoroughly to prepare kneading water. Then, the kneading water was added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0094] Comparative Examples 10 and 11: Starch noodles were produced in the same manner as in Example 9, except that the amount of alkaline agent added was replaced with the amount shown in Table 6 below.

[0095]

[0096] As shown in Results Table 6, the starch noodles of Example 9, which used a different characteristic-imparting ingredient (salt) than the flavoring liquids of Examples 1-8, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation, similar to Examples 1-8. Comparative Example 10, which did not contain an alkaline agent, and Comparative Example 11, in which the noodle dough pH was 9.87 and the product pH was expected to exceed 9, had noodle strands that stuck together and could not proceed to the drying process (poor noodle-making properties), and thus no starch noodles were obtained as a product.

[0097] (2) Example 10 of manufacturing starch noodles with indigestible material or natural pigment-containing coloring material kneaded into the dough (tomato paste) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed to the method described below. (Raw material mixing process) 3000g of potato starch, 2000g of tapioca acetate starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura" (product name)), 50g of guar gum, and 50g of alginate ester were put into a vacuum mixer and mixed for 3 minutes to perform premixing. Next, 70g of trisodium phosphate was added to 3800g of water and stirred thoroughly to prepare kneading water. After that, the kneading water and 1000g of tomato paste (manufactured by Kagome Co., Ltd., "Tomato Paste Portuguese Hot Break Method" (product name)) were added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0098] Examples 11-12 and Comparative Examples 12-14: Starch noodles were produced in the same manner as in Example 10, except that the amount of alkaline agent added was changed as shown in Table 7 below.

[0099]

[0100] As shown in Results Table 7, the starch noodles of Examples 10-12, which used tomato paste, passed the manufacturing suitability evaluation, similar to Examples 1-8, and received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation. Comparative Examples 12 and 14, which did not contain an alkaline agent, and Comparative Example 13, in which the noodle dough pH was 10.1 and the product pH was expected to exceed 9, all failed the manufacturing suitability evaluation, and texture evaluation could not be performed.

[0101] Example 13 (Pumpkin Paste) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed as follows. (Raw Material Mixing Process) 3000g of bleached tapioca starch (Matsutani Chemical Industry Co., Ltd., "MKK-100" (product name)), 30g of guar gum, and 30g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to perform premixing. Next, 4g of trisodium phosphate was added to 3060g of water and stirred thoroughly to prepare kneading water. Then, the kneading water and 1000g of pumpkin paste (Kagome Co., Ltd., "Pumpkin Puree" (product name)) were added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0102] Examples 14 and Comparative Examples 15-16 (Pumpkin Paste or Spinach Paste): Starch noodles were manufactured using the same method as in Example 13, except that the type of ingredient providing the desired properties (pumpkin paste or spinach paste (manufactured by Kagome Co., Ltd., "Domestic Spinach Puree" (product name))) and the amount of alkaline agent added were changed as shown in Table 8 below.

[0103]

[0104] As shown in Results Table 8, the starch noodles of Examples 13 and 14, which used pumpkin paste or spinach paste, passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation, similar to Examples 1 to 8. Comparative Examples 15 and 16, which did not contain an alkaline agent, both failed the manufacturing suitability evaluation, and a texture evaluation could not be performed.

[0105] Example 15 (Wakame Powder) Starch noodles were manufactured in the same manner as in Example 1, except that the raw material mixing process was changed as follows. (Raw Material Mixing Process) 2000g of bleached tapioca starch, 1000g of wakame powder (manufactured by Riken Vitamin Co., Ltd., "Ocean Fiber Wakame" (product name)), and 24g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to perform premixing. Next, 6g of trisodium phosphate was added to 3000g of water and stirred thoroughly to prepare kneading water. Then, the kneading water was added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0106] Comparative Example 17 Starch noodles were manufactured using the same method as in Example 15, except that the amount of alkaline agent added was changed as shown in Table 9 below.

[0107]

[0108] As shown in Results Table 9, the starch noodles of Example 15, which used wakame powder, passed the noodle manufacturing suitability test, similar to Examples 1-8, and received high scores in the texture evaluation (immediately after soaking and 5 minutes after soaking), as well as passing the texture deterioration evaluation. Comparative Example 17, which did not contain an alkaline agent, failed the manufacturing suitability evaluation, and a texture evaluation could not be performed.

[0109] Example 16 (Indigestible Starch) Starch noodles were produced in the same manner as in Example 1, except that the raw material mixing process was changed as follows. (Raw Material Mixing Process) 1500g of bleached tapioca starch, 1500g of indigestible starch (manufactured by Matsutani Chemical Industry Co., Ltd., "Fibergym RW" (product name)), 60g of guar gum, and 30g of alginate ester were placed in a vacuum mixer and mixed for 3 minutes to perform premixing. Next, 12g of trisodium phosphate was added to 3100g of water and stirred thoroughly to prepare kneading water. Then, the kneading water was added to the above powder mixture and kneaded in a vacuum mixer for 10 minutes.

[0110] Examples 17-19 and Comparative Examples 18-19 Starch noodles were produced in the same manner as in Example 16, except that the indigestible starch was changed to a different type (Matsutani Chemical Industry Co., Ltd., "Pine Starch RT" (product name)) and the amount of alkaline agent added was changed as shown in Table 10 below.

[0111]

[0112] As shown in Results Table 10, the starch noodles of Examples 16-19 passed the manufacturing suitability evaluation, received high scores in the texture evaluation (immediately after rehydrating and 5 minutes after rehydrating), and also passed the texture deterioration evaluation. Comparative Example 18, which did not contain an alkaline agent, and Comparative Example 19, in which the noodle dough pH was 9.87 and the product pH was expected to exceed 9, both failed the manufacturing suitability evaluation, and a texture evaluation could not be performed.

[0113] Based on the above results, the starch noodles of Examples 1 to 19, whose raw materials consist of starch, a property-imparting material, an alkaline agent, and an alginate ester, but do not contain wheat flour and / or gluten, and whose dried starch noodle (product) suspension pH is greater than 6.5 and less than or equal to 9, exhibited excellent workability and were less prone to becoming soggy after rehydrating, even without a aging process. On the other hand, the starch noodles of Comparative Examples 1 to 19, which did not meet any of the above conditions, showed poor workability and / or were prone to becoming soggy after rehydrating.

[0114] This application is based on a Japanese patent application, Japanese Patent Application No. 2024-159398, filed on 13 September 2024. Japanese Patent Application No. 2024-159398 is incorporated herein by reference.

Claims

1. A method for producing starch noodles, comprising a raw material mixing step, a noodle making step, an gelatinization step, and a drying step, but not a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent, and an alginate ester, and do not include wheat flour and / or gluten, and the pH of the noodle suspension obtained in the drying step is greater than 6.5 and less than or equal to 9.

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

5.

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

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

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

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

7. A method for producing pregelatinized starch noodles, comprising a raw material mixing step, a noodle making step, and a gelatinization step, but without a staling step, wherein the raw materials in the raw material mixing step include starch, a characteristic imparting ingredient, an alkaline agent, and an alginate ester, and do not include wheat flour and / or gluten, and the pH of the suspension of pregelatinized noodles obtained in the gelatinization step is greater than 6.5 and less than or equal to 9.

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

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