JP6994752B2 - Method for manufacturing powder composition for noodle making - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act (1) Date of publication January 18, 2017 Publication address http: // www. float-net. com / season / 2017/01 / post-166. html (2) Date of publication February 4, 2017 Posting address http: // www. float-net. com / health / 2017/02 / post-3. html (3) Date of issue January 10, 2017 Publications Rice and wheat daily report, dated January 10, 2017, page 2 Issuer name Food Industry Newspaper (4) Date of issue January 2017 11th Publication Rice Wheat Daily Report Dated January 11, 2017 Page 8 Issuer Name Food Industry Newspaper (5) Date of Publication January 20, 2017 Publication Men's Industry Newspaper January 20, 2017 Date 8th page Publisher name Mengyo Shimbun

The present invention relates to a novel method for producing a powder composition for noodle making. In particular, the present invention relates to a method for producing a raw material powder for noodle making containing wheat flour, a calcium component and a magnesium component.

Against the background of growing interest in health in recent years, in addition to providing these various ingredients themselves as supplements so that various nutritional ingredients can be actively replenished, products containing nutritional ingredients in foods have been developed and sold. Has reached the point. As these products, various products are known, especially processed foods such as confectionery, soft drinks, dairy products, and noodles.

Of the many nutritional components, the mineral component is also important, and among them, the calcium component and the magnesium component also play a large role. For example, magnesium is involved in muscle relaxation and calcium is involved in muscle contraction, and these mutual actions allow the muscle to instantly relax and contract, resulting in smooth movement. Therefore, as the number of enthusiasts of endurance sports such as marathons, triathlons, and cycling increases, interest in "athlete foods" with excellent nutritional balance is also increasing. Ingestion of magnesium components is important. In addition to these functions, the calcium component plays an important role in maintaining the ion balance in the body, antiallergic action, maintaining osmotic pressure in the body, and the like. The magnesium component plays an important role in promoting energy metabolism, maintaining body temperature and blood pressure, and the like.

From this point of view, noodles, which are a typical example of processed foods that are a source of carbohydrates, have been proposed in which a calcium component and a magnesium component are mixed with wheat flour. For example, as an additive for fortifying calcium and / or magnesium by adding to foods such as instant noodles, with respect to 100 parts by weight of at least one kind (A) selected from the group consisting of calcium carbonate, calcium phosphate and dolomite. , A food additive slurry composition characterized by containing 0.1 to 80 parts by weight of modified starch (B) is known (Patent Document 1).

Further, for example, in a noodle making method characterized by adding water, rock salt, and necessary additives to the powder as a material, kneading and stretching the noodle dough to form a noodle dough, and forming the noodle dough into an elongated shape. A method has been proposed in which the rock salt contains calcium or magnesium, which is a mineral component, more than twice as much as that of salt (Patent Document 2).

JP-A-2010-29218 JP 2006-6138

Among foods, noodles in particular have a step of boiling in boiling water, so if a water-soluble compound is contained as a calcium component and a magnesium component, a large amount of these components may be eluted in the boiling juice in the step.

Therefore, in order to prevent the elution of these components, it is conceivable to use a poorly water-soluble compound as the calcium component and the magnesium component. According to this, it becomes difficult to elute in the boiling process, but at the same time, it becomes difficult to absorb it in the body. Further, since the noodles are poorly soluble in water, particles of the poorly water-soluble compound are present as solids in the noodles produced, but if large particles of calcium compound or magnesium compound are used, the texture is deteriorated. Therefore, as a raw material for noodle making, it is necessary to use a poorly water-soluble compound composed of finer particles.

However, when a powder composed of fine particles is used as the calcium component or the magnesium component, it may be difficult to sufficiently mix the powder in the step of mixing with the wheat flour. That is, when an attempt is made to dryly mix a calcium compound or magnesium compound composed of fine powder with wheat flour, the calcium compound or magnesium may stay as dust without being mixed with the flour or may adhere to a container such as a mixer as it is. There is a problem that only a part of the amount of the compound charged can be mixed with the flour, and the composition cannot be controlled well.

Therefore, a main object of the present invention is to provide a method for producing a powder composition for noodle making, which can more reliably contain a predetermined amount of a calcium compound or a magnesium compound composed of a fine powder.

As a result of diligent research in view of the problems of the prior art, the present inventor has found that the above object can be achieved by adopting a specific step, and has completed the present invention.

That is, the present invention relates to the following method for producing a powder composition for noodle making.
1. 1. A method for producing a powder composition for noodle making, which comprises at least a) wheat flour, b) a poorly water-soluble calcium compound powder having an average particle size of 50 μm or less, and c) a poorly water-soluble magnesium compound powder having an average particle size of 20 μm or less.
(1) The first step of obtaining the first mixed powder by dry-mixing a part of the wheat flour and a part or the whole of the water-insoluble magnesium compound powder.
(2) A second step of obtaining a second mixed powder by dry-mixing the first mixed powder with at least the rest of the wheat flour and the poorly water-soluble calcium compound powder.
A method for producing a powder composition for noodle making, which comprises.
2. 2. Item 2. The production method according to Item 1, wherein the weight of the wheat flour mixed in the first step is 0.5 to 5 times the weight of the sparingly water-soluble magnesium compound powder mixed with the flour in the first step.
3. 3. Item 2. The production method according to Item 1, wherein the content of the sparingly water-soluble magnesium compound powder in the powder composition for noodle making is 0.1 to 0.5% by weight as the magnesium content.
4. Item 3. The production method according to Item 3, wherein the content of the poorly water-soluble calcium compound powder in the powder composition for noodle making is 1.5 to 2.5 times the magnesium content.
5. Item 2. The production method according to Item 1, wherein the poorly water-soluble magnesium compound powder is magnesium oxide powder.
6. Item 2. The production method according to Item 1, wherein the poorly water-soluble calcium compound powder is calcium carbonate powder.
7. Item 2. The production method according to Item 1, which does not include a step of blending Kansui.

According to the present invention, it is possible to provide a method for producing a powder composition for noodle making, which can more reliably contain a predetermined amount of a calcium compound or a magnesium compound composed of fine powder.

The powder composition for noodle making thus obtained can contain a predetermined amount of calcium and magnesium (particularly about 1: 2 by weight ratio Mg: Ca), and when the noodles obtained from the powder composition are boiled. Since it is difficult to elute, the calcium and magnesium components required for endurance sports athletes can be ingested in a well-balanced manner.

In particular, when magnesium oxide is used as the magnesium compound and calcium carbonate is used as the calcium compound, when they come into contact with water, they become strongly alkaline and become yellow noodles like ramen, resulting in noodles with a strong texture and flavor. be able to. As a result, it becomes possible to provide noodles having desired characteristics without using brine.

1. 1. Powder composition for noodle making The powder composition for noodle making (powder composition of the present invention) of the present invention comprises a) wheat flour, b) poorly water-soluble calcium compound powder having an average particle size of 50 μm or less, and c) an average particle size of 20 μm or less. It is characterized by containing a poorly water-soluble magnesium compound powder.

The wheat flour is usually limited to one containing strong flour as a main component, but may contain, for example, weak flour, medium-strength flour, etc., if necessary. The wheat flour itself used in the present invention may be known or commercially available. Further, in the commercially available product, wheat flour for noodles, wheat flour for Chinese noodles, wheat flour for buckwheat noodles and the like can be preferably used, but wheat flour for other purposes (for example, wheat flour for confectionery) may also be blended. Therefore, a commercially available mixed powder or the like can also be used. In the present invention, the "main component" means that the content is 50% by weight or more.

The type of wheat used as a raw material for wheat flour is not limited, and one or two types are selected from, for example, hard wheat, intermediate wheat, soft wheat, durum wheat, etc., depending on the type of noodles to be produced, desired properties, and the like. The above can be appropriately selected.

Further, the average particle size of the wheat flour is not particularly limited, and may be within the range of the particle size of the known or commercially available wheat flour. Therefore, for example, a commercially available product having an average particle size of 150 μm or less (preferably about 30 to 120 μm) can be used, but the present invention is not limited thereto. The average particle size is a value obtained by the laser diffraction / scattering method.

The content of wheat flour in the powder composition of the present invention may be usually about 90 to 99% by weight, and particularly preferably 95 to 98% by weight.

The poorly water-soluble magnesium compound powder is a magnesium compound that is poorly soluble in water, and examples thereof include magnesium oxide and magnesium carbonate. In the present invention, magnesium oxide can be preferably used in terms of cost and the like. In the present invention, "slightly soluble" means a substance having a solubility in water (20 ° C.) of 0.1 g / L or less (the same applies hereinafter).

The poorly water-soluble magnesium compound powder has an average particle size of usually 20 μm or less, particularly preferably 15 μm or less, and more preferably 10 μm or less. When the average particle size exceeds 20 μm, the texture may be deteriorated especially when the powder composition of the present invention is made into noodles. The lower limit of the average particle size is not limited, but is usually about 1 μm. The average particle size of the sparingly water-soluble magnesium compound powder is a value obtained by a laser diffraction / scattering method (particularly, measuring device "9320HRA" manufactured by Nikkiso Co., Ltd.).

The content of the sparingly water-soluble magnesium compound powder in the powder composition of the present invention is not limited, but is usually about 0.1 to 0.5% by weight, preferably 0.2 to 0.4% by weight as magnesium. Just do it.

The poorly water-soluble calcium compound powder is a calcium compound that is poorly soluble in water, and examples thereof include calcium carbonate, calcium alginate, and calcium citrate. In the present invention, calcium carbonate can be preferably used in terms of cost and the like.

The poorly water-soluble calcium compound powder usually has an average particle size of 50 μm or less, particularly preferably 30 μm or less, and more preferably 15 μm or less. When the average particle size exceeds 50 μm, the texture may be deteriorated especially when the powder composition of the present invention is made into noodles. The lower limit of the average particle size is not limited, but is usually about 1 μm. The average particle size of the poorly water-soluble calcium compound powder is a value obtained by a laser diffraction / scattering method (particularly, measuring device "SALD-2000J" manufactured by Shimadzu Corporation).

The content of the poorly water-soluble calcium compound powder in the powder composition of the present invention is usually 0.1 to 2% by weight, preferably 0.2 to 0.8% by weight as calcium. In particular, it is desirable to set the ratio (weight) to magnesium so that the calcium content is 1.5 to 2.5 times (particularly 1.7 to 2.2 times) the magnesium content. .. This makes it possible to provide a composition capable of ingesting a calcium component and a magnesium component necessary for an athlete of endurance sports in a well-balanced manner.

The powder composition of the present invention may contain a food additive contained in known or commercially available noodles, if necessary, as long as the effect of the present invention is not impaired. For example, gluten (wheat flour gluten), food coloring, salt, thickener, pH adjuster, antioxidant and the like can be mentioned. Commercially available products can also be used for these.

The powder composition of the present invention can be used as it is as a raw material for noodle making, or can be blended with other raw materials and used as a raw material for noodle making.

When the powder composition of the present invention is made into noodles, a known method may be followed. For example, a manufacturing method including 1) a step of producing a kneaded product containing the powder composition of the present invention and water and 2) a step of making noodles using the kneaded product can be adopted. The conditions for making noodles are not particularly limited, and may be carried out in the same manner as the conditions for using known or commercially available powder for noodle making.

The powder composition of the present invention is useful as a raw material for producing various types of noodles, and can be used for, for example, udon noodles, Chinese noodles, somen noodles, hiyamugi, buckwheat noodles, pasta and the like. Further, it can be applied to any product form such as raw noodles, boiled noodles, dried noodles, and fried noodles (instant noodles). In particular, it can be suitably used as a raw material for producing noodles containing calcium and magnesium at a ratio of calcium content of 1.5 to 2.5 times (particularly 1.7 to 2.2 times) of magnesium content. can.

2. 2. Method for producing powder composition for noodle making The method for producing the powder composition for noodle making according to the present invention is at least a) wheat flour, b) poorly water-soluble calcium compound powder having an average particle size of 50 μm or less, and c) an average particle size of 20 μm or less. A method for producing a powder composition for noodle making containing a poorly water-soluble magnesium compound powder.
(1) The first step of obtaining the first mixed powder by dry-mixing a part of the wheat flour and a part or the whole of the water-insoluble magnesium compound powder.
(2) A second step of obtaining a second mixed powder by dry-mixing the first mixed powder with at least the rest of the wheat flour and the poorly water-soluble calcium compound powder.
It is characterized by including. Therefore, one of the features of the present invention is that it does not include a step of blending Kansui.

First Step In the first step, a part of the wheat flour and a part or all of the poorly water-soluble magnesium compound powder are mixed in a dry manner to obtain a first mixed powder.

By carrying out the first step, a predetermined amount of fine water-insoluble magnesium compound powder can be more reliably mixed with wheat flour. As a result, even in the second step, it is possible to surely mix with the remaining wheat flour without producing dust of the sparingly water-soluble magnesium compound powder. The reason is not clear, but it is considered that the fine particles of the sparingly water-soluble magnesium compound powder adhere to the flour particles or aggregate with the flour particles to fix the fine particles to the flour.

From this point of view, the amount of the sparingly water-soluble magnesium compound powder to be mixed in the first step is preferably 80% by weight or more, more preferably 90% by weight or more, and further preferably 90% by weight or more of the total charged amount. Most preferably, it is 99% by weight or more. Therefore, all of the sparingly water-soluble magnesium compound powder can be blended in the first step.

The amount of wheat flour mixed in the first step is not limited, and can be appropriately set according to the amount of sparingly water-soluble magnesium compound powder and the like. In particular, it is preferably about 0.5 to 5 times the weight of the sparingly water-soluble magnesium compound powder mixed in the first step, and more preferably 0.8 to 3 times the weight. Thereby, the sparingly water-soluble magnesium compound powder can be more reliably incorporated into the powder composition of the present invention.

The mixing method is not limited in its form and the like as long as it can be mixed substantially in a dry manner (powder state), and can be carried out using a known or commercially available mixer, stirrer or the like. Further, a method of loading wheat flour and a sparingly water-soluble magnesium compound powder in a closed container and shaking the whole closed container can also be preferably adopted. The mixing time can be appropriately set in the range of, for example, about 1 to 60 minutes (preferably 5 to 30 minutes) depending on the amount of the sparingly water-soluble magnesium compound powder to be mixed, the characteristics of the wheat flour to be used, and the like. Not limited to.

In the first step, other additives (gluten, food coloring, etc.) may be added as long as the effects of the present invention are not impaired. However, it is particularly desirable to add these additives in the second step.

Second step In the second step, the first mixed powder is dry-mixed with at least the rest of the wheat flour and the poorly water-soluble calcium compound powder to obtain a second mixed powder.

Of the total amount of wheat flour charged, the amount obtained by subtracting the amount mixed in the first step is mixed in the second step. In the first mixed powder, the sparingly water-soluble magnesium compound powder is contained in the first mixed powder and controlled so as not to fly up into the air, so that the sparingly water-soluble magnesium compound powder is surely mixed even in the mixing in the second step. The state can be secured.

In the second step, in addition to wheat flour and water-insoluble calcium compound powder, various additives shown above may be blended. The method of blending the additive is not limited, and any of a method of blending at the same time as wheat flour, a method of blending the flour and the poorly water-soluble calcium compound powder after mixing for a certain period of time, a method of blending the additive little by little, and the like are adopted. be able to.

The mixing method is not limited in its form and the like as long as it can be mixed substantially in a dry manner (powder state), and can be carried out using a known or commercially available mixer, stirrer or the like. The mixing time can be appropriately set in the range of, for example, about 1 to 60 minutes (preferably 5 to 30 minutes) depending on the amount of the first mixed powder, the characteristics of the wheat flour used, and the like, but is not limited to the above range.

In the present invention, the second mixed powder thus obtained can be used as it is as the powder composition of the present invention. The second mixed powder can also be used as the powder composition of the present invention after being subjected to a predetermined treatment as needed.

Examples and comparative examples are shown below, and the features of the present invention will be described more specifically. However, the scope of the present invention is not limited to the examples.

Example 1
As raw materials, 97.1 parts by weight of Chinese noodle powder (product name "Tenryu" manufactured by Yoshihara Foods Co., Ltd., average particle size of about 40 to 70 μm), calcium carbonate powder (product name "Whiten F" manufactured by Shiraishi Calcium Co., Ltd., Total of 1.4 parts by weight of magnesium oxide powder (heavy magnesium oxide, manufactured by Kyowa Chemical Co., Ltd., average particle size of about 4.3 μm) and 1 part by weight of wheat gluten. 100 parts by weight were prepared.
First, 0.5 parts by weight (total amount) of magnesium oxide powder and powder for Chinese noodles of almost the same weight (0.5 parts by weight) are weighed, and both are mixed in a sealed bag for about 5 minutes in a dry manner. To prepare the first mixed powder. Next, the remaining wheat flour, calcium carbonate powder and wheat gluten are loaded into a mixer together with the obtained first mixed powder and mixed in a dry manner for about 10 minutes to obtain a powder composition for noodle making as a second mixed powder. rice field.

Comparative Example 1
All the raw materials of Example 1 were loaded into a mixer, and all of these raw materials were simultaneously mixed in a dry manner for about 5 minutes to obtain a powder composition for noodle making.

Test Example 1
Noodles were made using the powder compositions obtained in Example 1 and Comparative Example 1. 100 parts by weight of the powder composition and 40 parts by weight of water were mixed to produce raw noodles by a commercially available noodle making machine. Boiled noodles were obtained by boiling the raw noodles in boiling water. The magnesium content and calcium content in the obtained boiled noodles and in the boiled juice were measured. The results are shown in Table 1.

As is clear from the results in Table 1, the noodles using the raw material according to the production method of Example 1 have a magnesium content of about 10% higher than that of Comparative Example 1. That is, also in terms of the content ratio of Mg / Ca, the value of noodles (1 / 2.08) according to Example 1 has a higher Mg: Ca charging ratio (1 / 2.27) than that of Comparative Example 1 (1 / 2.27). It can be seen that noodles (particularly boiled noodles) having a value close to 1.87) and having a composition closer to the preparation ratio can be provided.

Further, it can be seen that since Magnesium Oxide is used as the magnesium component in Example 1 together with Comparative Example 1, elution into the boiling juice is effectively suppressed.

Claims (5)

A method for producing a powder composition for noodle making, which comprises at least a) wheat flour, b) calcium carbonate powder having an average particle size of 50 μm or less, and c) magnesium oxide powder having an average particle size of 20 μm or less.
(1) A first step of obtaining a first mixed powder by dryly mixing a part of the wheat flour and the magnesium oxide powder .
(2) A second step of obtaining a second mixed powder by dry-mixing the first mixed powder with at least the rest of the wheat flour and the calcium carbonate powder.
A method for producing a powder composition for noodle making, which comprises. The production method according to claim 1, wherein the weight of the wheat flour mixed in the first step is 0.5 to 5 times the weight of the magnesium oxide powder mixed with the flour in the first step. The production method according to claim 1, wherein the content of the magnesium oxide powder in the powder composition for noodle making is 0.1 to 0.5% by weight as the magnesium content. The production method according to claim 3, wherein the calcium content of the calcium carbonate powder in the powder composition for noodle making is 1.5 to 2.5 times the magnesium content. The manufacturing method according to claim 1, which does not include a step of blending Kansui.