JP2019110833A - Instant noodle containing magnesium chloride and potassium lactate - Google Patents

Instant noodle containing magnesium chloride and potassium lactate Download PDF

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JP2019110833A
JP2019110833A JP2017247484A JP2017247484A JP2019110833A JP 2019110833 A JP2019110833 A JP 2019110833A JP 2017247484 A JP2017247484 A JP 2017247484A JP 2017247484 A JP2017247484 A JP 2017247484A JP 2019110833 A JP2019110833 A JP 2019110833A
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magnesium chloride
potassium lactate
noodles
sodium chloride
sodium
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JP7055013B2 (en
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翔 北野
Syo Kitano
翔 北野
浅尾　紀和
Norikazu Asao
紀和 浅尾
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Nissin Foods Holdings Co Ltd
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Nissin Foods Holdings Co Ltd
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Priority to US16/639,998 priority patent/US20200178579A1/en
Priority to BR122021017328-1A priority patent/BR122021017328B1/en
Priority to PL21195526.5T priority patent/PL3970509T3/en
Priority to KR1020237012478A priority patent/KR20230053726A/en
Priority to BR112020003659-5A priority patent/BR112020003659A2/en
Priority to KR1020207004877A priority patent/KR102489313B1/en
Priority to CN201880053910.2A priority patent/CN111050570B/en
Priority to SG11202001257SA priority patent/SG11202001257SA/en
Priority to HUE21195526A priority patent/HUE062945T2/en
Priority to KR1020217027948A priority patent/KR102494522B1/en
Priority to CN202111008363.6A priority patent/CN113785939A/en
Priority to SG10202109103VA priority patent/SG10202109103VA/en
Priority to SG10202109107SA priority patent/SG10202109107SA/en
Priority to EP21195528.1A priority patent/EP3964079A1/en
Priority to RU2020107517A priority patent/RU2736471C1/en
Priority to MX2020001952A priority patent/MX2020001952A/en
Priority to EP21195526.5A priority patent/EP3970509B1/en
Priority to KR1020217027947A priority patent/KR20210110415A/en
Priority to PCT/JP2018/044567 priority patent/WO2019116965A1/en
Priority to EP18889414.1A priority patent/EP3725164A4/en
Priority to CN202111008364.0A priority patent/CN113785940A/en
Publication of JP2019110833A publication Critical patent/JP2019110833A/en
Priority to PH12020500349A priority patent/PH12020500349A1/en
Priority to MX2021010100A priority patent/MX2021010100A/en
Priority to MX2021010101A priority patent/MX2021010101A/en
Priority to US17/406,777 priority patent/US20210378271A1/en
Priority to US17/406,798 priority patent/US11910817B2/en
Priority to US17/686,063 priority patent/US20220312806A1/en
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Abstract

To provide an instant noodle having good texture and salty taste while suppressing used amount of sodium.SOLUTION: There is provided an instant noodle containing magnesium chloride and potassium lactate, containing magnesium chloride of 0.05 to 1.50 wt.%, preferably 0.10 to 0.70 wt.% and potassium lactate of 0.10 to 2.50 wt.%, preferably 0.20 to 1.50 wt.%. There is further provided the instant noodle containing sodium chloride and having a weight ratio of sodium chloride/salty taste component of 0.50 to 0.85, preferably 0.55 to 0.80.EFFECT: By using magnesium chloride having strong salty taste, and potassium lactate having effect for inhibiting bitter taste of the magnesium chloride in addition of sodium chloride, there can be provided an instant noodle excellent in salty taste and of which bitter taste and acid taste are suppressed while suppressing sodium used amount.SELECTED DRAWING: None

Description

本発明は、塩化マグネシウムと乳酸カリウムを併用することで、ナトリウム使用量の抑制された即席麺を提供するものである。   An object of the present invention is to provide instant noodles in which the amount of sodium used is suppressed by using magnesium chloride and potassium lactate in combination.

一般的に、麺の製造においては、小麦粉等の原料粉から麺線を製造する際に食塩（塩化ナトリウム）が添加されることが多い。これは、麺線に含まれるグルテンに塩化ナトリウムを作用させて、麺線の弾性や伸展性を強化し、製麺性や食感を改善するためである。   Generally, in the production of noodles, sodium chloride (sodium chloride) is often added when producing noodle strings from raw material powders such as wheat flour. This is because sodium chloride is caused to act on gluten contained in the noodle strings to strengthen the elasticity and extensibility of the noodle strings, and to improve the noodle-making property and the texture.

ところが、近年、高血圧予防のため、塩化ナトリウム含量を低減したいわゆる減塩商品が多数上市されている。厚生労働省の「日本人の食事摂取基準」２０１０年度版では、一日の食塩摂取目標値が成人男性で9ｇ未満、成人女性で7.5ｇ未満であったのに対し、２０１５年度版では、一日の食塩摂取目標値が成人男性で8ｇ未満、成人女性で7ｇ未満とそれぞれ一日の食塩摂取目標値が減少していることからも、今後もさらに減塩志向が高まっていくと考えられる。   However, in recent years, a large number of so-called reduced-salt products having a reduced sodium chloride content have been launched to prevent hypertension. In the “Japanese Dietary Intake Standards” of the Ministry of Health, Labor and Welfare, 2010, the daily salt intake target was less than 9 g for adult males and less than 7.5 g for adult females. The reduction in salt intake is expected to further increase in the future, as the target salt intake value for is less than 8 g for adult males and less than 7 g for adult females.

塩化ナトリウムの使用量を抑制しつつ充分な弾性や伸展性を実現する技術としては、キサンタンガム、ローストビーンガム等の増粘剤、アルギニンを添加する方法が開示されている（特許文献１及び２）。また、塩化ナトリウム使用量を減らしても、湯戻りが良く、湯伸びを抑制する技術としては、グリセリン有機酸脂肪酸エステルを添加する方法が開示されている（特許文献３）。しかしながら、これらの素材には塩味が無いため、塩味を補うものにはなりえなかった。   As a technique for achieving sufficient elasticity and extensibility while suppressing the amount of sodium chloride used, methods of adding thickeners such as xanthan gum and roasted bean gum, and arginine are disclosed (patent documents 1 and 2) . In addition, even if the amount of sodium chloride used is reduced, a method of adding a glycerin organic acid fatty acid ester is disclosed as a technique for preventing hot water recovery and suppressing hot water elongation (Patent Document 3). However, since these materials have no salty taste, they can not be used to supplement the salty taste.

また、塩化ナトリウムに代えて、塩化マグネシウムを多く含有するにがりを練り込んだ麺製品が開発されている（特許文献４、５）。しかしながら、塩化マグネシウムを用いた麺は、苦味が強い傾向があった。   Moreover, it replaces with sodium chloride and the noodle product which knead | mixed in the bittern which contains many magnesium chlorides is developed (patent document 4, 5). However, noodles using magnesium chloride tended to have a strong bitter taste.

さらに、塩化ナトリウムの代わりに、乳酸ナトリウムを加えて麺の食感を改善する方法も知られているが、乳酸ナトリウム自体がナトリウムの供給源になってしまうため、ナトリウムイオン低減という課題に対しては、解決策になり得なかった。   Furthermore, instead of sodium chloride, a method is also known to add sodium lactate to improve the texture of noodles, but sodium lactate itself becomes a source of sodium, so the problem of sodium ion reduction is addressed. Could not be the solution.

特開２０１５−８４７７２号公報JP, 2015-84772, A 特開２０１５−２１３４３４号公報JP, 2015-213434, A 特開２０１６−０６７２９３号公報Unexamined-Japanese-Patent No. 2016-067293 ＷＯ２００５／０７７２０６WO 2005/077206 ＷＯ２０１２／１７６８８２WO 2012/176882

本発明は、ナトリウムの使用量を抑制しつつも、良好な食感と塩味を有する即席麺を提供することを目的とする。   An object of the present invention is to provide instant noodles having good texture and salty taste while suppressing the amount of sodium used.

本発明者らは、塩化ナトリウムに代えて、塩味の強い塩化マグネシウムと、塩化マグネシウムの苦味を抑制する効果のある乳酸カリウムを併用することにより、ナトリウム使用量を抑制しながらも、塩味に優れ、苦味と酸味が抑制された即席麺を提供することができることを見出した。   The present inventors are superior in saltiness while suppressing the amount of sodium used by using sodium chloride instead and combining magnesium chloride with strong saltiness and potassium lactate having the effect of suppressing the bitter taste of magnesium chloride, It has been found that it is possible to provide instant noodles with suppressed bitterness and acidity.

すなわち、本発明は、塩化マグネシウム及び乳酸カリウムを含んでなる即席麺であって、即席麺全量中、塩化マグネシウムを0.05〜1.50重量％、且つ乳酸カリウムを0.10〜2.50重量％含有することを特徴とするものである。   That is, the present invention is an instant noodle comprising magnesium chloride and potassium lactate, characterized in that it contains 0.05 to 1.50% by weight of magnesium chloride and 0.10 to 2.50% by weight of potassium lactate in the total amount of instant noodles. It is

本発明によれば、ナトリウムの使用量を抑えながらも、塩味と食感が良好な即席麺を提供できる。   According to the present invention, it is possible to provide instant noodles having good saltiness and texture while suppressing the amount of sodium used.

以下、本発明の実施形態について、具体的に説明する。なお、本発明においては即席麺の種類に特に限定はなく、当該技術分野で知られているものであればよい。具体的には、うどん、蕎麦、中華麺、パスタ、フォー等が挙げられる。   Hereinafter, embodiments of the present invention will be specifically described. In the present invention, the types of instant noodles are not particularly limited as long as they are known in the art. Specifically, udon, soba, Chinese noodles, pasta, pho and the like can be mentioned.

１．原料
本発明に用いる原料について、詳細に説明する。 1. Raw Material The raw material used in the present invention will be described in detail.

１−１．塩化マグネシウム
塩化マグネシウムとしては、純度の高い塩化マグネシウムに限らず、苦汁（にがり）等の塩化マグネシウムを主成分とする添加物を用いることができる。塩化マグネシウムは苦味の強い素材であるため、塩化ナトリウム使用量を減らしたことによる塩味の低下を、塩化マグネシウムのみで補おうとすると苦味が強く出てしまい、喫食に適さなくなってしまう。 1-1. Magnesium Chloride As magnesium chloride, not only magnesium chloride having high purity but also additives having magnesium chloride as a main component such as bittern can be used. Since magnesium chloride is a material having a strong bitter taste, if it is attempted to compensate for the decrease in saltiness due to the reduction of sodium chloride use with magnesium chloride alone, the bitter taste will be strong and it will not be suitable for eating.

しかしながら、後述する乳酸カリウムとは苦味の質が異なるため、乳酸カリウムと一定比率で併用することで、塩化マグネシウム特有の苦味を抑えた範囲で塩味を強化することが可能である。さらに、本発明では、原料粉がマスキング効果のある澱粉を含んでいるため、塩味や苦味が澱粉によってマスキングされ、より塩化ナトリウムとの差異が解りにくくなる。   However, since the quality of bitter taste is different from that of potassium lactate to be described later, it is possible to strengthen saltiness in a range in which the bitter taste peculiar to magnesium chloride is suppressed by using potassium lactate in combination with a constant ratio. Furthermore, in the present invention, since the raw material powder contains starch having a masking effect, the saltiness and bitterness are masked by the starch, and the difference from sodium chloride becomes less noticeable.

なお、通常、塩化マグネシウムは六水和物として販売されているが、本発明において“塩化マグネシウム”という場合には、塩化マグネシウム無水物を指すものとする。   In addition, although magnesium chloride is usually sold as hexahydrate, when calling it "magnesium chloride" in this invention, it shall refer to magnesium chloride anhydride.

本発明では、即席麺全量に対して、塩化マグネシウムを0.05〜1.50重量％含有することが必要である。塩化マグネシウムが0.05重量％未満の場合には、塩味が弱く、塩化ナトリウムの代替になり得ない。また、塩化マグネシウムが1.50重量％を超える場合には、塩化マグネシウムの苦味が強くなりすぎてしまう。なお、併用する塩化ナトリウム及び乳酸カリウムの量にもよるが、即席麺全量に対して、塩化マグネシウムを0.1〜0.70重量％含有することがより好ましい。   In the present invention, it is necessary to contain magnesium chloride in an amount of 0.05 to 1.50% by weight based on the total amount of instant noodles. When the content of magnesium chloride is less than 0.05% by weight, saltiness is weak and can not replace sodium chloride. When the content of magnesium chloride exceeds 1.50% by weight, the bitter taste of magnesium chloride becomes too strong. In addition, although based also on the quantity of sodium chloride and potassium lactate which are used together, it is more preferable to contain magnesium chloride 0.1-0.70 weight% with respect to instant noodle whole quantity.

１−２．乳酸カリウム
乳酸カリウムは、単独では酸味や苦味が強いが、塩味増強効果があり、且つ上述の塩化マグネシウムとは苦味の質が異なるため、塩化マグネシウムと一定比率で併用することで、乳酸カリウム特有の酸味や苦味を抑えつつ塩味を強化することが可能である。さらに、原料粉がマスキング効果のある澱粉を含んでいるため、塩味、苦味、酸味が澱粉によってマスキングされて、より塩化ナトリウムとの差異が解りにくくなる。 1-2. Potassium Lactate Potassium lactate alone has a strong sourness and bitter taste, but it has a saltiness enhancing effect, and the quality of the bitter taste is different from the above-mentioned magnesium chloride, so potassium lactate is unique when used in combination with magnesium chloride at a certain ratio. It is possible to strengthen saltiness while suppressing sourness and bitterness. Furthermore, since the raw material powder contains starch with a masking effect, the saltiness, bitterness and sourness are masked by the starch, and the difference from sodium chloride becomes less noticeable.

さらに、前述の塩化マグネシウムの苦味は主にマグネシウムイオンによるものだが、乳酸カリウムの苦味は主にカリウムイオンによるものであると推定される。このため、塩化マグネシウムと乳酸カリウムとでは苦味の質が異なる。具体的には、塩化マグネシウムのみ、又は乳酸カリウムのみで塩味を強化する場合に比べて、塩化マグネシウムと乳酸カリウムを併用した方が苦味を感じにくい傾向がある。   Furthermore, although the bitter taste of magnesium chloride described above is mainly due to magnesium ions, it is presumed that the bitter taste of potassium lactate is mainly due to potassium ions. Therefore, the quality of bitter taste is different between magnesium chloride and potassium lactate. Specifically, the combined use of magnesium chloride and potassium lactate tends to make it difficult to feel bitterness, as compared to the case where salty taste is enhanced with only magnesium chloride or potassium lactate alone.

具体的には、即席麺全量に対して、乳酸カリウムを0.10〜2.50重量％含有することが必要である。乳酸カリウムの含有量が0.10重量％未満の場合には、塩味増強効果が弱い。一方、乳酸カリウムの含有量が2.50重量％を超える場合には、乳酸カリウムの酸味が強すぎて麺の風味が低下する。また、吸水性が高くなり過ぎてしまい、麺が伸びやすくなる傾向がある。なお、乳酸カリウム含有量は、即席麺全量に対して0.20〜1.50重量％が好ましく、0.25〜1.00重量％がより好ましい。   Specifically, it is necessary to contain 0.10 to 2.50% by weight of potassium lactate based on the total amount of instant noodles. When the content of potassium lactate is less than 0.10% by weight, the saltiness enhancing effect is weak. On the other hand, when the content of potassium lactate exceeds 2.50% by weight, the sourness of potassium lactate is too strong, and the flavor of the noodles decreases. In addition, the water absorbability tends to be too high, and the noodles tend to stretch. In addition, 0.20 to 1.50 weight% is preferable with respect to instant noodle whole quantity, and, as for potassium lactate content, 0.25 to 1.00 weight% is more preferable.

１−３．塩化ナトリウム
本発明では、一定量の塩化ナトリウムを配合してもよい。塩化ナトリウムを過剰に摂取すると高血圧症や心疾患等のリスクが高まるといわれているが、塩味を誘起する最も一般的な物質であり、代替物（塩化マグネシウムや乳酸カリウム）の異味を緩和することができる。また、上述の通り、塩化ナトリウムは、グルテンに作用して麺線の弾性や伸展性を強化し、製麺性や食感を改善する。このため、本発明においても塩化ナトリウムを一定量配合することが好ましい。 1-3. Sodium Chloride In the present invention, a certain amount of sodium chloride may be blended. It is said that excessive intake of sodium chloride increases the risk of hypertension and heart disease, but it is the most common substance that induces saltiness, and alleviates the off-tastes of alternatives (magnesium chloride and potassium lactate). Can. Further, as described above, sodium chloride acts on gluten to strengthen the elasticity and extensibility of the noodle band, and to improve the noodleability and texture. For this reason, also in the present invention, it is preferable to mix a certain amount of sodium chloride.

次に、塩化マグネシウム、乳酸カリウム、及び塩化ナトリウムの配合比率と、苦味及び酸味との関係について説明する。なお、以下の記載において「塩味成分」とは、塩化マグネシウム、乳酸カリウム、及び塩化ナトリウムの総称である。   Next, the relationship between the blending ratio of magnesium chloride, potassium lactate, and sodium chloride, and the bitter taste and the sour taste will be described. In the following description, "salty component" is a generic term for magnesium chloride, potassium lactate and sodium chloride.

塩化ナトリウムの配合量としては、塩味成分に対する塩化ナトリウムの重量比（以下、単に「重量比」と称する）が0.50〜0.85であることが好ましい。重量比が0.85を超える場合（塩化ナトリウム使用量が多い場合）には、ほとんどの塩味成分が塩化ナトリウムで占められてしまうため、ナトリウム使用量の抑制という点で不十分である。また、重量比が0.50を下回る場合（塩化ナトリウム使用量が少ない場合）には、異味が強くなりすぎて喫食に向かなくなってしまう。なお、異味が少なく、塩化ナトリウム使用量を抑制できる重量比としては0.55〜0.80が好ましい。   As a compounding quantity of sodium chloride, it is preferable that the weight ratio (it is only hereafter called a "weight ratio") of the sodium chloride with respect to a saltiness component is 0.50-0.85. When the weight ratio exceeds 0.85 (when the amount of sodium chloride used is large), most salty components are occupied by sodium chloride, which is insufficient in terms of suppression of the amount of sodium used. Also, if the weight ratio is less than 0.50 (if the amount of sodium chloride used is small), the off-flavor becomes too strong and it is not suitable for eating. In addition, as a weight ratio which has few off tastes and can suppress the sodium chloride usage-amount, 0.55-0.80 is preferable.

１−４．原料粉
原料粉としては、小麦粉、米粉、ライ麦粉、大麦粉、はとむぎ粉、ひえ粉、あわ粉、トウモロコシ粉、小豆粉、大豆粉、ソバ粉及びキヌア粉等の穀粉、馬鈴薯澱粉、タピオカ澱粉及びコーンスターチ等の澱粉、並びにアセチル化澱粉、エーテル化澱粉及び架橋デンプン等の加工澱粉などを使用することができる。 1-4. Raw material powder As raw material powder, flours such as wheat flour, rice flour, rye flour, barley flour, wheat flour, baled flour, bales, flour, corn flour, corn flour, soybean flour, soy flour, buckwheat flour and quinoa flour, potato starch, tapioca starch and Starches such as corn starch and modified starches such as acetylated starch, etherified starch and cross-linked starch can be used.

本発明では、原料粉がタンパク質を含むことが好ましい。原料粉がタンパク質を含むことにより、メイラード反応が起こり、好ましい調理感や外観を実現し易くなる。なお、原料粉がタンパク質を含まない場合には、調理感や外観の付与をカラメル反応に頼らざる得ないため、好適な調理感や外観を実現しにくくなる。   In the present invention, the raw material powder preferably contains a protein. When the raw material powder contains protein, the Maillard reaction occurs, and it becomes easy to realize a preferable cooking feeling and appearance. In addition, when raw material powder does not contain protein, since it can not but depend on a caramel reaction to impart a cooking feeling or an appearance, it becomes difficult to implement | achieve a suitable cooking feeling or an appearance.

さらに、本発明では、原料粉がタンパク質の一種であるグルテンを含むことが好ましい。原料粉がグルテンを含むことにより、好適な調理感や外観が実現されると共に、製麺性が向上する。なお、本発明におけるグルテンとは、より詳細にはグルテニンとグリアジン又はグルテンである。グルテリンの一種であるグルテニンと、プロラミンの一種であるグリアジンを水分の介在下で反応させると互いに結合させるとグルテンとなる。したがって、グルテニンとグリアジンの組み合せも、グルテンと同じように取り扱う。   Furthermore, in the present invention, it is preferable that the raw material powder contains gluten, which is a type of protein. When the raw material powder contains gluten, a suitable cooking feeling and appearance are realized, and the noodleability is improved. More specifically, gluten in the present invention is glutenin and gliadin or gluten. Glutenin, which is a type of glutelin, and gliadin, which is a type of prolamin, react with water to form gluten when they are combined with each other. Thus, the combination of glutenin and gliadin is treated the same as gluten.

本発明に用いる原料粉としては小麦粉が好ましい。小麦粉はグルテニンとグリアジンを含有するため、水を加えて麺生地に練り上げるだけでグルテンを得ることができる。小麦粉は、タンパク含有量の違いから薄力粉、中力粉、強力粉及びデュラム粉等に分類されるが、いずれも好適に用いることができる。   Wheat flour is preferable as the raw material powder used in the present invention. Since wheat flour contains glutenin and gliadin, gluten can be obtained simply by adding water and kneading into noodle dough. Wheat flour is classified into flour, flour, flour and durum powder from the difference in protein content, but any of them can be suitably used.

小麦粉以外の米粉、大麦粉、タピオカ澱粉等のグルテンを含まない原料粉を使用する場合には、別途、グルテンを加えることが好ましい。グルテンを含まない原料粉を使用する場合であっても、別途グルテンを加えることで、小麦粉と同じような製麺性や調理感を得ることが可能になる。   In the case of using a gluten-free raw material powder such as rice flour other than wheat flour, barley flour, and tapioca starch, it is preferable to add gluten separately. Even when using a raw material powder not containing gluten, by separately adding gluten, it becomes possible to obtain the same noodle-making properties and cooking feeling as wheat flour.

原料粉は、即席麺の主たる成分であり、本発明に用いる全原料に対して50重量％以上を占めることが好ましい。原料粉が50重量％未満の場合には、製麺性が低く、好ましい調理感や外観も得られにくい。   The raw material powder is a main component of instant noodles, and preferably occupies 50% by weight or more with respect to all the raw materials used in the present invention. When the raw material powder is less than 50% by weight, the noodle making properties are low, and a preferable cooking feeling and appearance are hardly obtained.

本発明では、麺線全量中、グルテンを2〜30重量％含有することが好ましい。グルテンを2〜30重量％含有している場合には、麺の弾性や伸展性のバランスが良く、麺の食感が良好である。また、適度にメイラード反応が起こるため調理感や外観が良好である。   In the present invention, it is preferable to contain 2 to 30% by weight of gluten in the whole noodle band. When 2 to 30% by weight of gluten is contained, the balance between the elasticity and extensibility of the noodles is good, and the texture of the noodles is good. Moreover, since the Maillard reaction occurs moderately, the cooking feeling and the appearance are good.

１−５．かんすい
本発明では、必要に応じてかんすいを加えても良い。かんすいとは、中華麺の製造に用いるアルカリ塩のことを指し、具体的には、炭酸カリウム、炭酸ナトリウム等の炭酸塩、ピロリン酸四カリウム、ピロリン酸等のピロリン酸塩、ポリリン酸カリウム、ポリリン酸ナトリウム等のポリリン酸塩、メタ燐酸カリウム、メタ燐酸ナトリウム等のメタリン酸塩、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウム、リン酸三ナトリウム等のリン酸塩などが挙げられる。 1-5. In the present invention, a rinse may be added as needed. Water soluble refers to alkali salts used for manufacturing Chinese noodles, specifically, carbonates such as potassium carbonate and sodium carbonate, pyrophosphates such as tetrapotassium pyrophosphate and pyrophosphate, potassium polyphosphate, polyphosphate Polyphosphates such as sodium phosphate, metaphosphates such as potassium metaphosphate and sodium metaphosphate, tripotassium phosphate, potassium phosphate dihydrogenphosphate, potassium phosphate dihydrogenphosphate and phosphates such as trisodium phosphate Be

かんすいは、中華麺に必須の成分であり、以下のような効果が得られる。
（１）かんすいが有機物に作用し、ピロリジンやトリメチルアミン等のアルカリ臭が生じる。
（２）かんすい加えることで、小麦に含まれるグルテンが収斂し、コシや滑らかさが向上する。
（３）かんすいが小麦に含まれるフラボノイド系色素に作用し、中華麺特有の淡黄色に呈色する。 Kansu is an essential ingredient for Chinese noodles, and the following effects can be obtained.
(1) Water acts on the organic matter to produce an alkaline odor such as pyrrolidine or trimethylamine.
(2) By adding water, gluten contained in wheat is astringent, improving stiffness and smoothness.
(3) Water acts on flavonoid pigments contained in wheat and turns pale yellow peculiar to Chinese noodles.

１−６．その他原料（以下「副原料」と称する）
本発明では、必要に応じて、その他原料を添加することができる。例えば、塩化ナトリウムの塩味代替物として広く使用されている塩化カリウム、麺の食感を調整するために使用されるキサンタンガム、ペクチン等の増粘多糖類、麺の色相を調整するために使用される全卵（中華麺）やほうれん草（翡翠麺）、麺の風味を調整するために添加される香料等、麺の生産性を高めるための油脂等を使用できる。 1-6. Other raw materials (hereinafter referred to as "secondary raw materials")
In the present invention, other raw materials can be added as needed. For example, potassium chloride widely used as a salty alternative to sodium chloride, xanthan gum used to adjust the texture of noodles, polysaccharide thickeners such as pectin, etc., used to adjust the hue of noodles It is possible to use whole eggs (Chinese noodles), spinach (soup noodles), flavors and the like added to adjust the flavor of the noodles, oils and fats and the like for enhancing the productivity of the noodles.

２．製法
次に即席麺の製造方法について例示するが、これに限定されるものではない。 2. Production Method Next, although a method for producing instant noodles is exemplified, it is not limited thereto.

（工程１）麺生地（ドウ）の製造工程（混捏）
原料粉に、かんすい、塩化ナトリウム等を含有する練水を給水し、これを混捏してドウを製造する。混捏時間には特に限定はないが、5〜30分混捏するのが一般的である。また、混捏に使用するミキサーの種類には特に限定はなく、バッチ型ミキサーやフロージェットミキサー等を適宜使用できる。また、練水には、必須成分である還元糖や、増粘多糖類及びかんすい等の副原料を添加しても良い。 (Step 1) Manufacturing process (kneading) of noodle dough (dough)
Water is added to the raw material powder, containing distilled water, sodium chloride, etc., and this is mixed to produce a dough. The kneading time is not particularly limited, but it is generally mixed for 5 to 30 minutes. Moreover, there is no limitation in particular in the kind of mixer used for mixing, A batch type mixer, a flow jet mixer, etc. can be used suitably. Moreover, you may add the reducing sugar which is an essential component, and auxiliary materials, such as a polysaccharide thickener, and a cane, to brackish water.

（工程２）生麺線の製造工程
生麺線の製造方法としては、（ア）工程１で得られたドウを複合・圧延して所定の厚さの麺帯を製造し、切刃等を用いて切出す方法（切出麺）、（イ）ドウを所定のサイズの穴から押し出す方法（押出麺）、（ウ）ドウによりをかけながら延ばして麺状に成型する方法（手延麺）等が挙げられる。なお、切出麺としては中華麺、うどん等、押出麺としてはスパゲティー等、手延麺としては素麺等が例示できる。また、これらの方法を組み合わせても良く、例えば、押出によって麺帯を製造し、切出す方法（製法（ア）と製法（イ）の組合せ）等が利用できる。 (Step 2) Production Step of Raw Noodle Wire As a method of producing raw noodle wire, (a) The dough obtained in step 1 is combined and rolled to produce a noodle band having a predetermined thickness, and a cutting blade etc. Method of using and cutting out (cut out noodles), (i) Method of pushing out dough from a hole of a predetermined size (extruded noodles), Method of stretching out while pouring with (d) dough and forming into noodle shape (hand-rolled noodles) Etc. In addition, Chinese noodles, udon, etc. can be exemplified as cut-out noodles, spaghetti etc. as extruded noodles, and some may be exemplified as hand-rolled noodles. Further, these methods may be combined. For example, a method of producing a noodle band by extrusion and cutting it out (combination of the production method (a) and the production method (i)) can be used.

（工程３）蒸煮及び/又はボイル工程
本発明では、必要に応じて生麺線を蒸煮及び/又はボイルによってα化させる。小麦粉等に含まれる澱粉は、生澱粉と呼ばれ分子構造が緻密で消化が悪いが、水を加えて加熱すれば分子構造が崩れてα化澱粉となり消化しやすくなる。処理温度には特に制限はなく、常圧の水蒸気で蒸煮する場合やボイルする場合の処理温度は95〜100℃、過熱水蒸気を用いる場合には100〜350℃で処理するのが一般的である。 (Step 3) Steaming and / or Boiling Step In the present invention, the raw noodle band is gelatinized by steaming and / or boiling as required. Starch contained in wheat flour and the like is called raw starch and its molecular structure is dense and its digestion is poor, but if it is heated by adding water, the molecular structure is broken and it becomes easy to digest as pregelatinized starch. The treatment temperature is not particularly limited, and the treatment temperature is usually 95 to 100 ° C. in the case of steaming under normal pressure steam or boiling, or 100 to 350 ° C. in the case of using superheated steam. .

なお、予めα化された原料粉（α化小麦粉やα化澱粉）を用いる場合には、蒸煮及び/又はボイル工程を実施する必要はない。   In addition, when using the raw material powder (alpha-ized wheat flour and alpha-ized starch) previously gelatinized, it is not necessary to implement a cooking and / or a boiling process.

（工程４）着味工程
本発明では、必要に応じて着味工程を設ける。着味方法には特に限定はないが、麺線を着味液に浸漬させる浸漬方式や、着味液を麺線に吹付けるシャワー方式等を適宜用いることができる。なお、着味後、自然乾燥等で水分調整しても良い。なお、着味工程において、本発明の必須成分である塩化マグネシウム及び還元糖を添加しても良い。 (Step 4) Taste process In the present invention, a taste process is provided as needed. There is no particular limitation on the coloration method, but an immersion method of immersing the noodle band in the flavoring liquid, a shower method of spraying the flavoring liquid on the noodle band, or the like can be appropriately used. In addition, after taste, you may adjust moisture by natural drying etc. In addition, in the flavoring step, magnesium chloride and reducing sugar which are essential components of the present invention may be added.

（工程５）切出・型詰工程
切出麺の場合、麺線は着味工程までは連続してコンベヤ上を運ばれるのが通常であり、切出工程において一食分にとりまとめるために切断される。そして、切断された麺線はリテーナー（金属製型枠）に自動的に型詰される。なお、押出麺や手延麺の場合は切出・型詰工程を経ずに乾燥工程に移行するのが一般的である。 (Step 5) Cutting out and molding step: In the case of cut out noodles, it is usual for the noodle strings to be conveyed on the conveyor continuously until the filling step, and cut to prepare one serving in the cutting out step. Ru. Then, the cut noodle band is automatically molded into a retainer (a metal mold frame). In addition, in the case of extruded noodles and hand-rolled noodles, it is general to shift to a drying process without passing through a cutting-out and molding process.

（工程６）乾燥工程
麺線を100℃以上で乾燥することによってメイラード反応が進行し、好ましい調理感や外観を実現できる。したがって、本発明では100℃以上で乾燥させる工程を設けることが好ましい。なお、乾燥温度としては100〜200℃がより好ましい。 (Step 6) Drying Step By drying the noodle band at 100 ° C. or higher, the Maillard reaction proceeds, and a preferable cooking feeling and appearance can be realized. Therefore, in the present invention, it is preferable to provide a drying step at 100 ° C. or higher. In addition, as a drying temperature, 100-200 degreeC is more preferable.

以下乾燥工程について詳細に説明する。乾燥工程を経る前の麺線は水分を25〜65重量％含有するため、即席麺の保存性を高めるために、水分が1〜15重量％になるまで乾燥する必要がある。代表的な乾燥方法としては、瞬間油熱乾燥法と熱風乾燥法が挙げられる。   The drying step will be described in detail below. Since the noodle band before undergoing the drying step contains 25 to 65% by weight of water, it is necessary to dry to 1 to 15% by weight of water in order to improve the storage stability of instant noodles. As a typical drying method, a quick oil heat drying method and a hot air drying method can be mentioned.

＜瞬間油熱乾燥法＞
瞬間熱乾燥法とは、麺線を100〜200℃の熱油に1〜4分通過させることにより、麺線の水分を2〜5重量％程度まで脱水乾燥させる方法である。なお、瞬間油熱乾燥法は切出麺は、型詰を要しない押出麺や手延麺には一般的には用いられない。 Instantaneous oil heat drying method
The instantaneous thermal drying method is a method of dehydrating and drying the moisture of the noodle band to about 2 to 5% by weight by passing the noodle band through a heated oil at 100 to 200 ° C. for 1 to 4 minutes. In the instant oil-heat drying method, cut-out noodles are not generally used for extruded noodles and hand-rolled noodles that do not require molding.

＜熱風乾燥法＞
熱風乾燥法とは、麺線を50〜170℃の熱風に10〜180分晒すことにより、麺線の水分を8〜15重量％程度まで乾燥させる方法である。熱風乾燥法では、麺線を型詰する必要が無いため、切出麺だけでなく押出麺や手延麺にも利用することができる。 <Hot-air drying method>
The hot air drying method is a method of drying the moisture of the noodle band to about 8 to 15% by weight by exposing the noodle band to hot air at 50 to 170 ° C. for 10 to 180 minutes. In the hot air drying method, since it is not necessary to mold the noodle band, it can be used not only for cut-out noodles but also for extruded noodles and hand-rolled noodles.

（比較例１）
小麦粉900g、タピオカアセチル化デンプン100部を紛体混合し、水345部、塩化ナトリウム15部、かんすい3部（炭酸カリウム：炭酸ナトリウム＝3：2）からなる練り水を加え、バッチ型ミキサーで15分間ミキシングして麺生地（ドウ）を製造した。 (Comparative example 1)
Mix flour with 900 g of wheat flour and 100 parts of tapioca acetylated starch, mix with 345 parts of water, 15 parts of sodium chloride and 3 parts of brine (potassium carbonate: sodium carbonate = 3: 2), and mix for 15 minutes with a batch mixer The mixture was mixed to produce a noodle dough (dough).

次に、ロールを用いて、ドウを複合、圧延して0.9mmの麺帯を製造し、切刃ロール（丸刃20番：溝巾1.5mm）で切断して麺線（切出麺）とした。さらに、麺線を270kg/hの飽和蒸気で2分間蒸煮してα化麺線１を製造した。   Next, using a roll, the dough is compounded and rolled to produce a 0.9 mm noodle band, which is cut with a cutting blade roll (round blade No. 20: groove width 1.5 mm) to form noodle strings (cut out noodles) did. Furthermore, the noodle strings were steamed for 2 minutes with a saturated steam of 270 kg / h to produce pregelatinized noodle strings 1.

α化麺線１を、水および塩化ナトリウム90部からなる着味液（1リットル）に20秒間浸漬し、約30cm（100g）に切断した後、リテーナに充填し、リテーナごとに麺線を150℃のパーム油で2分30秒乾燥（瞬間油熱乾燥法）し、水分が2重量％の即席麺１（比較例１）を製造した。なお、リテーナに充填した麺線は100g、乾燥後の即席麺１の重量は66gだった。   Immerse the pregelatinized noodle band 1 in a flavoring liquid (1 liter) consisting of water and 90 parts of sodium chloride for 20 seconds, cut it into about 30 cm (100 g), fill it into a retainer, and put 150 pieces of noodles into each retainer. The resultant was dried for 2 minutes and 30 seconds with palm oil of 0 ° C. (instantaneous oil thermal drying method) to produce instant noodle 1 (comparative example 1) having a water content of 2% by weight. In addition, the weight of the instant noodles 1 after drying was 100 g, and the weight of the instant noodles 1 after drying was 66 g.

（実施例１）
α化麺線１を、水、塩化ナトリウム70部、塩化マグネシウム六水和物20部、乳酸カリウム（純度78％）5部からなる着味液（1000ml）に20秒間浸漬し、比較例１と同様の条件で乾燥させて水分が2重量％の即席麺１１（実施例１）を製造した。 Example 1
The pregelatinized noodle wire 1 is dipped in a flavoring solution (1000 ml) consisting of water, 70 parts of sodium chloride, 20 parts of magnesium chloride hexahydrate, and 5 parts of potassium lactate (purity 78%) for 20 seconds. Drying was performed under the same conditions to produce instant noodle 11 (Example 1) having a water content of 2% by weight.

（実施例２〜２２、比較例２〜６）
着味液を表１〜３の通り変更して即席麺２〜６（比較例２〜６）、及び即席麺１２〜３２（実施例２〜２２）を得た。各即席麺の塩化マグネシウム、乳酸カリウム及び塩化ナトリウムの濃度は表１〜３に記載の通りである。 (Examples 2 to 22, Comparative Examples 2 to 6)
The flavoring liquid was changed as shown in Tables 1 to 3 to obtain instant noodles 2 to 6 (comparative examples 2 to 6) and instant noodles 12 to 32 (examples 2 to 22). The concentrations of magnesium chloride, potassium lactate and sodium chloride in each instant noodle are as described in Tables 1 to 3.

Figure 2019110833
Figure 2019110833

Figure 2019110833
Figure 2019110833

Figure 2019110833
Figure 2019110833

（評価基準）
即席麺（66g/個）に熱湯300mlを注ぎ、蓋をして３分静置して麺を湯戻した。湯戻しした麺を箸でほぐした後、充分に湯切りしてから、パネラー10名により塩味、苦味及び酸味の感応評価試験を行った。 (Evaluation criteria)
300 ml of boiling water was poured into instant noodles (66 g / piece), covered with a lid and allowed to stand for 3 minutes to return the noodles. After the boiled noodles were boiled with a boil, the water was sufficiently drained, and a panel of 10 panelists conducted a sensitivity evaluation test of saltiness, bitterness and acidity.

（塩味）
ポジティブコントロール（比較例１）とネガティブコントロール（比較例２）を基準に、以下の通り評価した。
×：比較例２と比較して塩味が同等、又塩味が弱いと評価したパネラーが9名以上
○：比較例１と比較して塩味が同等、又塩味が強い評価したパネラーが9名以上
△：上記以外（○と×の中間）の評価 (Salty)
Based on the positive control (comparative example 1) and the negative control (comparative example 2), it evaluated as follows.
X: 9 or more panelists who evaluated that the saltiness was equivalent and weak in comparison with Comparative Example 2 ○: 9 or more panelers evaluated that saltiness was equivalent in comparison to Comparative Example 1 and that the saltiness was strong : Evaluation other than above (middle of ○ and ×)

（酸味）
ポジティブコントロール（比較例１）とネガティブコントロール（比較例３）を基準に、以下の通り評価した。
×：比較例３と比較して酸味が同等、又は酸味が強い（悪い）評価したパネラーが9名以上
○：比較例１と比較して酸味が同等、又は酸味を感じないと評価したパネラーが9名以上
△：上記以外（○と×の中間）の評価 (acidity)
Based on the positive control (comparative example 1) and the negative control (comparative example 3), it evaluated as follows.
X: 9 or more panelists who evaluated sourness equal or strong (bad) in comparison with Comparative Example 3 ○: Compared to Comparative Example 1 Panele evaluated as not feeling sourness or equivalent 9 or more people △: Evaluation other than above (middle of ○ and ×)

（苦味）
ポジティブコントロール（比較例１）とネガティブコントロール（比較例５）を基準に、以下の通り評価した。
×：比較例５と比較して苦味が同等、又は苦味が強い（悪い）評価したパネラーが9名以上
○：比較例１と比較して苦味が同等、又は苦味を感じないと評価したパネラーが9名以上
△：上記以外（○と×の中間）の評価 (Bitter)
Based on the positive control (comparative example 1) and the negative control (comparative example 5), it evaluated as follows.
X: More than nine panelists evaluated that bitterness is equivalent or bitterness is strong (bad) compared to Comparative Example 5 ○: Panelists evaluated to not feel bitterness equal to Comparable Example 1 or not 9 or more people △: Evaluation other than above (middle of ○ and ×)

（評価まとめ）
乳酸カリウムの添加量を増やすと酸味が強まる傾向があるが、塩化マグネシウムと併用することで、酸味を抑制されることがわかった（比較例１、３、４、実施例１〜６、１２〜１７参照）。また、乳酸カリウムの添加量が少ない場合には塩味と苦味の評価が低い傾向だが、適正量添加することで塩味と苦味の評価が改善した（実施例１〜３、１２〜１４）。 (Evaluation summary)
There was a tendency for the acidity to increase as the addition amount of potassium lactate was increased, but it was found that the acidity is suppressed by using in combination with magnesium chloride (Comparative Examples 1, 3, 4 and Examples 1 to 6, 12 to 17). Moreover, when the addition amount of potassium lactate is small, evaluation of saltiness and bitterness tends to be low, but evaluation of saltiness and bitterness improved by adding a proper amount (Examples 1 to 3, 12 to 14).

一方、塩化マグネシウムの添加量を増やすと苦味が強まる傾向があるが、乳酸ナトリウムと併用することで、苦味を抑制されることがわかった（比較例１、５、６、実施例７〜１１、１８〜２２）。   On the other hand, when the amount of magnesium chloride added was increased, the bitter taste tended to be enhanced, but it was found that the bitter taste was suppressed by using it in combination with sodium lactate (Comparative Examples 1, 5, 6, Examples 7 to 11, 18-22).

Claims (5)

塩化マグネシウム、乳酸カリウム及び原料粉を含んでなる即席麺であって、
即席麺全量に対して、塩化マグネシウムを0.05〜1.50重量％、乳酸カリウムを0.10〜2.50重量％含有することを特徴とする即席麺。 Instant noodles comprising magnesium chloride, potassium lactate and raw material powder,
Instant noodles characterized by containing 0.05 to 1.50% by weight of magnesium chloride and 0.10 to 2.50% by weight of potassium lactate with respect to the total amount of instant noodles. 更に、即席麺が塩化ナトリウムを含有し、
且つ
塩化ナトリウム/塩味成分の重量比が0.50〜0.85であることを特徴とする請求項１記載の即席麺。
ただし、塩味成分とは即席麺に含まれる塩化マグネシウム、乳酸カリウム、及び塩化ナトリウムを指す。 Furthermore, instant noodles contain sodium chloride,
The instant noodles according to claim 1, wherein the weight ratio of sodium chloride / saltiness component is 0.50-0.85.
However, salty ingredients refer to magnesium chloride, potassium lactate and sodium chloride contained in instant noodles. 即席麺全量に対して、塩化マグネシウムを0.10〜0.70重量％含有することを特徴とする請求項１又は２記載の即席麺。   The instant noodles according to claim 1 or 2, wherein 0.10 to 0.70% by weight of magnesium chloride is contained with respect to the total amount of instant noodles. 即席麺全量に対して、乳酸カリウムを0.20〜1.50重量％含有することを特徴とする請求項１〜３いずれか記載の即席麺。   The instant noodles according to any one of claims 1 to 3, wherein potassium lactate is contained in an amount of 0.20 to 1.50% by weight based on the total amount of instant noodles. 塩化ナトリウム/塩味成分の重量比が0.55〜0.80であることを特徴とする請求項２〜４いずれか記載の即席麺。   The instant noodles according to any one of claims 2 to 4, wherein a weight ratio of sodium chloride / saltiness component is 0.55 to 0.80.
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