JP6936032B2 - Manufacturing method of non-fried Chinese noodles - Google Patents

Description

The present invention relates to a method for producing non-fried Chinese noodles.

Conventionally, the method for producing dried instant noodles can be roughly divided into fried noodles and non-fried noodles. The fried noodles are noodles obtained by frying the pregelatinized noodles with oil at about 150 ° C. and drying them. On the other hand, non-fried noodles are noodles obtained by drying pregelatinized noodles by a drying method other than frying in oil, and there are several methods, but hot air having a wind speed of about 4 m / s or less at about 70 to 100 ° C. A hot air drying method is generally used in which the noodles are applied and dried for about 30 to 90 minutes. In addition to these dried instant noodles, there are raw type instant noodles whose pH is adjusted with an acid, completely sealed, and heat sterilized to have storage stability.

Of these, the non-fried noodles have a precise structure unlike the fried noodles, and the texture of the noodles is close to that of authentic noodles. In addition, since the noodles are dried at a lower temperature than fried noodles, the noodles are less likely to turn brown when heated or dried, and can contain a large amount of carbonated kansui, which is also unique to Chinese noodles. Excellent compared to fried noodles.

However, even in non-fried noodles, if a large amount of carbonate is added, the noodles turn brown when heated or dried, and therefore, a method for suppressing the browning has been studied (for example, Patent Documents 1 to 3).

Patent Document 1 describes a step of obtaining noodle dough using cereal flour, kansui raw material and alcohol as a method for producing instant noodles having a strong odor and a rich flavor and suppressing browning of noodle strings, and producing the noodle dough. A method for producing instant noodles is described, which comprises a step of obtaining raw noodles by noodles and pregelatinizing the raw noodles to obtain pregelatinized noodles, and a step of drying the pregelatinized noodles.

Patent Document 2 describes 1.2 to 2.5 weights of raw material powder as a method for suppressing "kansui burning" that occurs in the steaming process of non-fried noodles even when a larger amount of kansui than before is added. Described is a method for producing non-fried instant noodles, which comprises adding% of Kansui to make noodles and performing a water supply treatment for imparting water to the noodle strings at least once during the steaming step.

In Patent Document 3, as a method capable of imparting a Chinese noodle odor without causing kansui burning, the surface temperature of the dried noodle mass is determined after the step of pregelatinizing the noodle string and then drying it to form a dried noodle mass. A method for producing instant noodles is described in which a step of adsorbing a liquid containing brine at a temperature of 105 ° C. or higher is added.

JP-A-2017-29056 Japanese Unexamined Patent Publication No. 2012-60998 Japanese Unexamined Patent Publication No. 2006-271274

An object of the present invention is to provide a method for producing non-fried Chinese noodles, which maintains a preferable color tone of noodles even after long-term storage.

As a result of diligent research on discoloration such as browning that occurs over time in non-fried Chinese noodles during storage, the present inventors have found that among the kansui that bring about the unique flavor of Chinese noodles, carbonates such as sodium carbonate and potassium carbonate turn brown. It was found that calcined calcium and phosphorus salts have a weaker effect on browning than carbonates. Therefore, instead of noodle dough using carbonate, the pH was adjusted with calcined calcium and phosphates to prepare non-fried Chinese noodles. However, they have found that it is possible to produce non-fried noodles in which the preferable color tone of the noodles is maintained, and have reached the present invention.

That is, a noodle string is prepared from a noodle dough containing 1 to 4 g of calcined calcium and 0 to 10 g of phosphates and the pH is adjusted to 9 to 11 with respect to 1 kg of the main raw material powder, and the noodle string is α. This is a method for producing non-fried noodles, which comprises drying the pregelatinized noodle strings with hot air.

The range of calcined calcium and phosphates is more preferably 2 to 4 g of calcined calcium and 1 to 10 g of phosphates with respect to 1 kg of the main raw material powder.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing non-fried Chinese noodles in which a preferable color tone of noodles is maintained even after long-term storage.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. 1. Ingredient Mixing As the non-fried Chinese noodles according to the present invention, the raw materials of ordinary instant Chinese noodles can be used. That is, as the main raw material flour, wheat flour (including durum flour), grain flour such as rice flour, and various starches such as potato starch, tapioca starch, wheat starch, and corn starch are used alone or in combination. You may. As the starch, raw starch, pregelatinized starch, modified starch such as acetylated starch, etherified starch and crosslinked starch can also be used.

As an auxiliary raw material for the non-fried Chinese noodles according to the present invention, commonly used salt, various thickeners, noodle quality improving agents, edible oils and fats, pigments and the like can be added. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water.

The non-fried Chinese noodles according to the present invention do not use carbonates such as sodium carbonate and potassium carbonate as alkaline agents such as brine. Instead of carbonates, use calcined calcium alone or calcined calcium and phosphates.

The calcined calcium used in the present invention may be derived from eggshell or shell. Calcined calcium becomes calcium hydroxide when dissolved in water, and because it is a strong alkali, it can raise the pH of noodle dough with a small amount compared to carbonates, and suppresses the browning of noodles that occurs over time during storage. be able to. As the amount of calcined calcium added, a preferable flavor can be obtained by adding 1 to 4 g of calcined calcium to 1 kg of the main raw material powder and adjusting the pH of the noodle dough in the range of 9 to 11. If it is blended in an amount of more than 4 g, it is difficult to suppress the pH of the noodle dough to 11 or less, and the effect of suppressing the browning of the noodles that occurs over time during storage is reduced. On the contrary, if it is less than 1 g, it is difficult to make the pH of the noodle dough higher than 9, and the flavor becomes worse. A more preferable amount of calcined calcium added is in the range of 2 to 4 g of calcined calcium with respect to 1 kg of the main raw material powder.

The phosphates in the present invention include simple phosphates such as trisodium phosphate and tripotassium phosphate, as well as various polymerized phosphates such as sodium pyrophosphate. By adding phosphates, not only can the texture be adjusted, but the browning of the noodles that occurs over time during storage is more likely to occur compared to the case where the pH of the noodle dough is adjusted with calcined calcium alone. It can be suppressed. Therefore, it is preferable to adjust the pH of the noodle dough to 9 to 11 by using phosphates in combination, instead of adjusting the pH of calcined calcium alone. The amount of the phosphates added may be appropriately adjusted according to the desired texture and flavor, but it is also soluble in kneading water, and is preferably 10 g or less per 1 kg of the main raw material powder, and is added in the range of 1 to 10 g. do it.

2. Noodle making process The method for producing the noodle dough (dough) according to the present invention may be carried out according to a conventional method. That is, the noodle raw material powder and the kneading water may be kneaded uniformly with a batch mixer, a flow jet mixer, a vacuum mixer, or the like, and a rag-shaped dough may be produced.

Next, noodle strings are prepared from the prepared dough. The production method may be carried out according to a conventional method. A method of extruding dough using an extruder or the like to produce noodle strings, or a method of forming noodle strips by compounding the dough and then rolling the dough multiple times with a roll to produce a predetermined noodle. There is a method of making a noodle string by cutting out a noodle band with a cutting roll called a cutting blade to make the band thick. When the noodle strip is cut out after the noodle strip is prepared, the noodle strip may be rolled and cut out after the noodle strip is prepared using an extruder, or a plurality of noodle strips may be combined to prepare a noodle strip having a multi-layer structure. After that, rolling and cutting may be performed.

3. 3. The α step then the resulting raw noodle strings, to α by steaming and / or boiled in a conventional manner. As a method of steaming, not only heating with saturated steam but also heating with superheated steam can be performed, and a step of adding water by spraying or dipping before, during, or during steaming can be combined.

4. Seasoning process In the present invention, the seasoning liquid (seasoning liquid) can be attached to the noodle strings gelatinized in this way by spraying, dipping or the like to season the noodles. The seasoning step does not necessarily have to be performed and may be omitted.

5. Cut and add Next, cut the noodle strings into 20 to 50 cm servings. The cut noodle strings are put into a stainless steel hot air drying device called a retainer.

6. Hot air drying process
Next, the noodle strings put into the retainer are dried with hot air to prepare a dried noodle mass having a moisture content of 7 to 14% by weight. The conditions for drying the noodles are not particularly limited, but the noodles may be dried with hot air at about 60 to 110 ° C. to the extent that the noodle strings do not swell. The wind speed is also not particularly limited, and the noodles may be dried in the range of 1 to 70 m / s to the extent that the noodles do not swell. Further, in the hot air drying step, hot air drying can be performed by combining a plurality of drying conditions.
7. Other processes The cooled non-fried Chinese noodles move to the packaging process and are packaged in a cup or bag together with the soup and ingredients and sold as non-fried Chinese noodle products.

As described above, 1 kg of the main raw material powder contains 1 to 4 g of calcined calcium and 0 to 10 g of phosphates, and noodle strings are prepared from noodle dough adjusted to pH 9 to 11, and the prepared noodles are prepared. It is possible to provide a method for producing non-fried noodles in which browning of noodles that occurs over time when stored by drying the pregelatinized noodle wires with hot air after pregelatinization of the wires is suppressed.

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

(Example 1)
To 1 kg of semi-medium-strength flour as the main raw material flour, 380 ml of kneading water in which 30 g of salt and 2.0 g of calcined calcium were dissolved was added and kneaded with a normal pressure mixer for 15 minutes to prepare a soboro-shaped dough. The pH of the dough at this time was 9.2.

A coarse noodle band was prepared from the prepared dough using a normal shaping roll, and two coarse noodle bands were combined again using a shaping roll to prepare a noodle band.

The prepared noodle strip was rolled 5 times with a rolling roll to a predetermined thickness of 1.35 mm. The rolled noodle strip was made into a noodle wire using an 18th square cutting edge roll.

The cut noodle strings were immediately steamed for 120 seconds in a steam chamber supplied with saturated steam at 240 kg / h.

The steamed noodle strings were immersed in a seasoning solution containing 30 g of salt and 5 g of monosodium glutamate per liter for 5 seconds, and then stretched to a length of 30 cm.

150 g of the cut noodle wire was placed in a retainer for non-fried noodles, and then the dried noodle mass was dried with high-temperature hot air at 90 ° C. and a wind speed of 4 m / s until the water content became 8% by weight to prepare a non-fried Chinese noodle sample.

(Example 2)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt and 3.4 g of calcined calcium. The pH of the dough at this time was 10.1.

(Example 3)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneaded water was mixed with 30 g of salt and 4 g of calcined calcium. The pH of the dough at this time was 10.6.

(Example 4)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneaded water was mixed with 30 g of salt, 1 g of calcined calcium, and 3 g of trisodium phosphate. The pH of the dough at this time was 9.1.

(Example 5)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt, 2 g of calcined calcium, and 2 g of trisodium phosphate. The pH of the dough at this time was 9.9.

(Example 6)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneaded water was mixed with 30 g of salt, 3 g of calcined calcium, and 1 g of trisodium phosphate. The pH of the dough at this time was 10.5.

(Example 7)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneaded water was mixed with 30 g of salt, 4 g of calcined calcium, and 2 g of trisodium phosphate. The pH of the dough at this time was 10.7.

(Example 8)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneaded water was mixed with 30 g of salt, 4 g of calcined calcium, and 4 g of trisodium phosphate. The pH of the dough at this time was 10.8.

(Example 9)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt, 4 g of calcined calcium, and 6 g of trisodium phosphate. The pH of the dough at this time was 10.7.

(Example 10)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt, 4 g of calcined calcium, and 10 g of trisodium phosphate. The pH of the dough at this time was 10.7.

(Example 11)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneaded water was mixed with 30 g of salt, 4 g of calcined calcium, and 2 g of tripotassium phosphate. The pH of the dough at this time was 10.6.

(Example 12)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneaded water was mixed with 30 g of salt, 4 g of calcined calcium, and 2 g of sodium pyrophosphate. The pH of the dough at this time was 10.2.

(Comparative Example 1)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt and 6.7 g of sodium carbonate. The pH of the dough at this time was 9.6.

(Comparative Example 2)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt and 8.7 g of potassium carbonate. The pH of the dough at this time was 9.6.

(Comparative Example 3)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt and 6.9 g of trisodium phosphate. The pH of the dough at this time was 8.8.

(Comparative Example 4)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt and 8.9 g of tripotassium phosphate. The pH of the dough at this time was 8.7.

(Comparative Example 5)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt and 8.2 g of sodium pyrophosphate. The pH of the dough at this time was 7.3.

(Comparative Example 6)
A non-fried Chinese noodle sample was prepared according to the method of Example 1 except that the kneading water was mixed with 30 g of salt and 6 g of calcined calcium. The pH of the dough at this time was 11.1.

An accelerated test was conducted on the non-fried Chinese noodle samples of Examples and Comparative Examples to confirm the change in color tone over time. The conditions for the accelerated test were 40 ° C and 75%, and the non-fried Chinese noodle sample was placed in a polyester container, sealed with an aluminum lid, and stored in the form of a product wrapped with a shrink film. Changes were evaluated and stored for 3 weeks.

Comparative Examples 1 to 5 and 2 are test groups in which the alkaline agents alone were compared, and the tests were adjusted and compared based on the sodium carbonate of Comparative Example 1 in consideration of the number of moles and the valence of the base. It is a ward. When the alkaline agent alone was compared, in the test group using only the carbonates of Comparative Example 1 and Comparative Example 2, the color of the non-fried Chinese noodles after production was good and the yellowish color was strong, but browning occurred as the accelerated test progressed. I went on and on. In the test plots in which only the phosphates of Comparative Examples 3 to 5 were used, the color of the non-fried noodles after production was weak, and the yellowness was slightly weak and it seemed to be blurred, but even if the accelerated test proceeded, the color tone was almost the same. Did not change. However, in the test group using only the phosphates of Comparative Examples 3 to 5 , the flavor peculiar to Chinese noodles was weak, the color development was weak in terms of color tone, and the flavor and the color tone of the first noodles were insufficient. On the other hand, in the test group using only calcined calcium of Example 2, the color of the non-fried noodles after production was good and the color was moderately yellow, and even if the accelerated test proceeded, only the carbonates of Comparative Examples 1 and 2 were used. The browning did not progress as much as the test plot used, and an appropriate color tone could be maintained.

In the test plots using only calcined calcium of Examples 1 to 3 and Comparative Example 6, the larger the amount of calcined calcium, the better the color development of the non-fried noodles after production, but the browning progressed as the accelerated test progressed. .. In terms of flavor, calcined calcium is preferably 2 g or more, and when it is 6 g, conversely, harshness appears, which is not preferable. When the browning progresses to 6 g, it is almost the same as that of Comparative Example 1. When only calcined calcium is used, the preferable addition amount is 2 to 4 g with respect to 1 kg of powder.

The test groups of Examples 4 to 6 are test groups in which a part of calcined calcium is replaced with trisodium phosphate as compared with the test group using only 4 g of calcined calcium of Example 3, but the phosphate is used. As the amount of replacement increases, the color development after production becomes weaker, but the progress of browning in the accelerated test is suppressed as compared with Example 3. In terms of flavor, as shown in Example 4, it is preferable to use calcined calcium and phosphate to have a dough pH of 9 or more. As shown in Comparative Examples 3 to 5, it is difficult to set the pH of the dough to 9 or more with only phosphates, and at least 1 g or more of calcined calcium is added, and the phosphate is added to increase the pH of the dough to 9 or more. It is preferable to enhance the flavor.

The test plots of Examples 7 to 10 are test plots in which phosphates are further added to the test plots in which only 4 g of calcined calcium of Example 3 is used. However, the progress of browning in the accelerated test was suppressed as compared with Example 3. As shown in Examples 6 to 10, the pH did not change so much even when the amount of phosphate added was increased, and the flavor was good. In addition, the progress of browning did not change much due to the difference in the amount of phosphate added.

Test group of Example 11-12 is a test group using other phosphates in place of trisodium phosphate of Example 7, the color and flavor after production due to the difference in-phosphate salt, acceleration command difference and the auxiliary to the degree of progress of browning by the test was not.

Claims (2)

1 kg of main raw material powder contains 1 to 4 g of calcined calcium, 1 to 10 g of at least one phosphate selected from 3 sodium phosphate, 3 potassium phosphate, or sodium pyrophosphate without using carbonates. Then, a noodle string was prepared from the noodle dough whose pH was adjusted to 9 to 11.
A method for producing non-fried Chinese noodles, which comprises pregelatinizing the noodle strings and then drying the pregelatinized noodle strings with hot air, wherein browning of the noodles over time during storage is suppressed. 1 kg of main raw material powder contains 1 to 4 g of calcined calcium, 1 to 10 g of at least one phosphate selected from 3 sodium phosphate, 3 potassium phosphate, or sodium pyrophosphate without using carbonates. Then, a noodle string was prepared from the noodle dough whose pH was adjusted to 9 to 11.
A method for suppressing browning of noodles over time during storage of non-fried Chinese noodles, which comprises gelatinizing the noodle strings and then drying the pregelatinized noodle strings with hot air.