JP2019013199A - Manufacturing method of powder composition for noodle-making - Google Patents

Abstract

PROBLEM TO BE SOLVED: 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. 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. In the first step, (1) 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, and (2) with the first mixed powder. The present invention relates to a method for producing a powder composition for noodle making, which comprises a second step of obtaining a second mixed powder by dry-mixing at least the rest of the wheat flour and the poorly water-soluble calcium compound powder. [Selection diagram] None

Description

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

  In order to actively supplement various nutritional components against the background of growing interest in health in recent years, in addition to providing these various components themselves as supplements, products that incorporate nutritional components in foods have been developed and sold. Has reached the point. As these products, various products are known, particularly processed foods such as confectionery, soft drinks, dairy products, and noodles.

  Among many nutritional components, mineral components are also important, and among them, the roles of calcium and magnesium components are also significant. For example, magnesium is involved in muscle relaxation, and calcium is involved in muscle contraction. These mutual actions enable the muscle to relax and contract instantly, resulting in smooth movement. Therefore, as the number of endurance sports enthusiasts such as marathons, triathlons, and cycling increases, interest in “athlete food” with excellent nutritional balance has also increased. For these enthusiasts (athletes), calcium components and Ingestion of the magnesium component is important. In addition to these functions, the calcium component plays an important role in maintaining ion balance in the body, antiallergic action, maintaining osmotic pressure in the body, and the like. Magnesium component plays an important role in promoting energy metabolism, maintaining body temperature and blood pressure.

  From this point of view, noodles, which are representative examples of processed foods serving as a supply source of carbohydrates, have been proposed in which a calcium component and a magnesium component are blended with wheat flour. For example, as an additive for reinforcing calcium and / or magnesium by adding to foods such as instant noodles, at least one selected from the group consisting of calcium carbonate, calcium phosphate and dolomite (A) 100 parts by weight A food additive slurry composition 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 in that water, rock salt, and necessary additives are added to powder as a material, kneaded to form a noodle dough, and the noodle dough is formed into an elongated shape. A method has been proposed in which the rock salt contains a mineral component calcium or magnesium twice or more of salt (Patent Document 2).

JP 2010-29218 A JP 2006-6138 A

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

  Therefore, in order to prevent elution of these components, it is conceivable to use poorly water-soluble compounds as the calcium component and the magnesium component. According to this, although it becomes difficult to elute at the process of boiling, absorption in a body also becomes difficult to be performed simultaneously. Moreover, although the particle | grains of a poorly water-soluble compound exist as solid content in the noodles manufactured since it is sparingly water-soluble, when a large particle | grain calcium compound or magnesium compound is used, food texture will worsen. For this reason, it is necessary to use the poorly water-soluble compound which consists of finer particles as a raw material for noodle making.

  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 in the step of mixing with flour. That is, when calcium compound or magnesium compound consisting of fine powder is to be mixed with wheat flour in a dry manner, it stays as dust without being mixed into the flour, or adheres directly to a container such as a mixer, so that the calcium compound or magnesium There is a problem that only a part of the charged amount of the compound can be mixed with the flour and the composition cannot be controlled well.

  Accordingly, 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 comprising a fine powder.

  As a result of intensive studies in view of the problems of the prior art, the present inventor has found that the above object can be achieved by employing a specific process, and has completed the present invention.

That is, the present invention relates to the following method for producing a noodle-making powder composition.
1. A method for producing a powder composition for noodle making comprising 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) a first step of obtaining a first mixed powder by dry mixing a part of the flour and a part or all of the poorly water-soluble magnesium compound powder;
(2) a second step of obtaining a second mixed powder by dry-mixing the first mixed powder with at least the remaining flour and the poorly water-soluble calcium compound powder;
A process for producing a powder composition for noodle making, comprising:
2. Item 2. The production method according to Item 1, wherein the weight of the flour mixed in the first step is 0.5 to 5 times the weight of the poorly water-soluble magnesium compound powder mixed with the flour in the first step.
3. Item 2. The production method according to Item 1, wherein the content of the poorly water-soluble magnesium compound powder in the noodle-making powder composition is 0.1 to 0.5% by weight as the magnesium content.
4). Item 4. The method according to Item 3, wherein the content of the poorly water-soluble calcium compound powder in the noodle-making powder composition 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). The manufacturing method of said claim | item 1 which does not include the process of mix | blending kansui.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the powder composition for noodle making which can contain the predetermined amount of the calcium compound or magnesium compound which consists of fine powder more reliably can be provided.

  The noodle-making powder composition thus obtained can contain a predetermined amount of calcium and magnesium (especially about 1: 2 by weight ratio Mg: Ca), and when the noodles obtained therefrom are boiled Since it is difficult to dissolve, calcium and magnesium components necessary for endurance sports athletes can be taken 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 strong alkalinity and become yellow noodles like ramen, resulting in noodles with a strong texture, flavor, etc. be able to. As a result, it is possible to provide noodles having desired characteristics without using brine.

1. Powder composition for noodle making The powder composition for noodle making of the present invention (the powder composition of the present invention) comprises a) wheat flour, b) a 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 contains a poorly water-soluble magnesium compound powder.

  Wheat flour may be anything that is mainly composed of strong flour, but may contain, for example, soft flour, medium flour or the like as necessary. The flour itself used in the present invention may be a known or commercially available product. In addition, in commercial products, noodle flour, Chinese noodle flour, buckwheat flour and the like can be suitably used, but wheat flour for other uses (for example, confectionery flour) and the like may also be blended. Therefore, commercially available mixed powder and 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 the flour is not limited. Depending on the type of noodles to be produced, desired properties, etc., one or two of hard wheat, intermediate wheat, soft wheat, durum wheat, etc. The above can be selected as appropriate.

  Moreover, the average particle diameter of wheat flour is not particularly limited as long as it is within the range of particle diameter of 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 is not limited thereto. The average particle diameter is a value determined by a laser diffraction / scattering method.

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

  The poorly water-soluble magnesium compound powder is a magnesium compound that is hardly soluble in water, and examples thereof include magnesium oxide and magnesium carbonate. In the present invention, magnesium oxide can be suitably used in terms of cost and the like. In the present invention, “slightly soluble” means that the solubility in water (20 ° C.) is 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. If the average particle size exceeds 20 μm, the texture especially when the powder composition of the present invention is made into noodles may be lowered. The lower limit value of the average particle diameter is not limited, but is usually about 1 μm. The average particle diameter of the poorly water-soluble magnesium compound powder is a value obtained by a laser diffraction / scattering method (particularly, a measuring device “9320HRA” manufactured by Nikkiso Co., Ltd.).

  The content of the poorly water-soluble magnesium compound powder in the present powder composition 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 poorly water-soluble calcium compound, and examples thereof include calcium carbonate, calcium alginate, and calcium citrate. In the present invention, calcium carbonate can be suitably used in terms of cost and the like.

  The poorly water-soluble calcium compound powder has an average particle size of usually 50 μm or less, particularly preferably 30 μm or less, and more preferably 15 μm or less. When the average particle diameter exceeds 50 μm, the texture particularly when the powder composition of the present invention is made into noodles may be lowered. The lower limit value of the average particle diameter is not limited, but is usually about 1 μm. The average particle diameter of the poorly water-soluble calcium compound powder is a value obtained by a laser diffraction / scattering method (particularly, measurement 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, the ratio (weight) to magnesium is desirably set so that the calcium content is 1.5 to 2.5 times (particularly 1.7 to 2.2 times) the calcium content. . Thereby, the composition which can take in the calcium component and magnesium component which are required for athletes of endurance sports, etc. with a good balance can be provided.

  In the powder composition of the present invention, a food additive blended in known or commercially available noodles may be contained as necessary within a range not impeding the effects of the present invention. For example, gluten (flour gluten), food coloring, salt, thickener, pH adjuster, antioxidant and the like can be mentioned. These can also use a commercial item.

  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 noodle-making the powder composition of the present invention, a known method may be followed. For example, a production 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 forming a noodle using the kneaded product can be adopted. The conditions for noodle making are not particularly limited, and may be carried out in the same manner as in the case of using a known or commercially available noodle making powder.

  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, Chinese noodles, somen noodles, soy noodles, buckwheat, and pasta. Further, it can be applied to any product form such as raw noodles, boiled noodles, dry noodles, fried noodles (instant noodles), and the like. In particular, the calcium content is suitably used as a raw material for producing noodles containing calcium and magnesium at a ratio of 1.5 to 2.5 times (especially 1.7 to 2.2 times) the magnesium content. it can.

2. Method for Producing Noodle-Making Powder Composition The method for producing the noodle-making powder composition of the present invention 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) an average particle size of 20 μm or less. A method for producing a powder composition for noodle making comprising a poorly water-soluble magnesium compound powder,
(1) a first step of obtaining a first mixed powder by dry mixing a part of the flour and a part or all of the poorly water-soluble magnesium compound powder;
(2) a second step of obtaining a second mixed powder by dry-mixing the first mixed powder with at least the remaining flour and the poorly water-soluble calcium compound powder;
It is characterized by including. Therefore, in this invention, it is also one of the characteristics that the process which mix | blends a kansui is not included.

First Step In the first step, a first mixed powder is obtained by dry mixing a part of the flour and a part or all of the poorly water-soluble magnesium compound powder.

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

  From such a viewpoint, the amount of the poorly water-soluble magnesium compound powder to be mixed in the first step is preferably 80% by weight or more of the total charged amount, more preferably 90% by weight or more, Most preferably, it is 99 weight% or more. Therefore, all of the poorly water-soluble magnesium compound powder can be blended in the first step.

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

  The mixing method is not limited as long as it can be substantially dry (powdered) and can be carried out using a known or commercially available mixer, stirrer, or the like. Further, a method of loading wheat flour and poorly water-soluble magnesium compound powder in a sealed container and shaking the whole sealed container can be suitably employed. The mixing time can be appropriately set depending on the amount of poorly water-soluble magnesium compound powder to be mixed, the characteristics of the flour to be used, etc. in the range of about 1 to 60 minutes (preferably 5 to 30 minutes), for example. It is 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 hindered. However, it is desirable to add these additives in the second step.

Second Step In the second step, the second mixed powder is obtained by dry-mixing the first mixed powder, at least the remainder of the wheat flour, and the poorly water-soluble calcium compound powder.

  Of the total charged amount of flour, all the amounts obtained by subtracting the amount mixed in the first step are mixed in the second step. In the first mixed powder, the poorly water-soluble magnesium compound powder is contained in the first mixed powder and is controlled so that it does not rise in the air. A state can be secured.

  In the second step, in addition to wheat flour and poorly water-soluble calcium compound powder, various additives described above may be blended. The method of blending the additive is not limited, and any of a method of blending simultaneously with wheat flour, a method of blending flour and poorly water-soluble calcium compound powder after mixing for a certain time, a method of blending the additive little by little, etc. is adopted. be able to.

  The mixing method is not limited as long as it can be substantially dry (powdered) and can be carried out using a known or commercially available mixer, stirrer, or the like. The mixing time can be appropriately set according to the amount of the first mixed powder, the characteristics of the flour to be used, etc. in the range of about 1 to 60 minutes (preferably 5 to 30 minutes), 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 performing a predetermined treatment as necessary.

  The features of the present invention will be described more specifically with reference to the following examples and comparative examples. 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 flour (product name “Tenryu” manufactured by Yoshihara Foods Co., Ltd., average particle size of about 40 to 70 μm), calcium carbonate powder (product name “Whiteon F” manufactured by Shiraishi Calcium Co., Ltd., The total of 1.4 parts by weight of an average particle size of about 9.8 μm, 0.5 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 approximately the same weight (0.5 parts by weight) of Chinese noodle powder are weighed and mixed together in a sealed bag for about 5 minutes. Thus, a first mixed powder was prepared. 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 for about 10 minutes in a dry process to obtain a powder composition for noodle making as a second mixed powder. It was.

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 process 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, and raw noodles were produced using a commercially available noodle making machine. Boiled noodles were obtained by boiling raw noodles in boiling water. The magnesium content and calcium content contained in the obtained boiled noodles and 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 by the production method of Example 1 have a magnesium content that is 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 according to Example 1 (1 / 2.08) is higher than that of Comparative Example 1 (1 / 2.27) as Mg: Ca preparation rate (1 / It can be seen that noodles (especially boiled noodles) having a composition close to 1.87) and closer to the charging ratio can be provided.

  Furthermore, since Example 1 uses magnesium oxide especially as a magnesium component with Comparative Example 1, it turns out that the elution to boiled juice is also suppressed effectively.

Claims (7)

A method for producing a powder composition for noodle making comprising 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) a first step of obtaining a first mixed powder by dry mixing a part of the flour and a part or all of the poorly water-soluble magnesium compound powder;
(2) a second step of obtaining a second mixed powder by dry-mixing the first mixed powder with at least the remaining flour and the poorly water-soluble calcium compound powder;
A process for producing a powder composition for noodle making, comprising: The production method according to claim 1, wherein the weight of the flour mixed in the first step is 0.5 to 5 times the weight of the poorly water-soluble magnesium compound powder mixed with the flour in the first step. The manufacturing method of Claim 1 whose content of the poorly water-soluble magnesium compound powder in the powder composition for noodle making is 0.1 to 0.5 weight% as magnesium content. The production method according to claim 3, wherein the content of the poorly water-soluble calcium compound powder in the noodle-making powder composition is 1.5 to 2.5 times the magnesium content. The manufacturing method of Claim 1 whose poorly water-soluble magnesium compound powder is a magnesium oxide powder. The manufacturing method of Claim 1 whose poorly water-soluble calcium compound powder is a calcium carbonate powder. The manufacturing method of Claim 1 which does not include the process of mix | blending Kansui.