Method for producing instant noodles

Abstract

The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

1 . Noodle strings for use in production of instant noodles, containing a raw material powder, magnesium chloride, and a reducing sugar. 
     
     
         2 . The noodle strings for use in production of instant noodles according to  claim 1 , wherein a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in a total amount of the noodle strings. 
     
     
         3 . A method for producing instant noodles, comprising a step A of producing noodle strings, and a drying step B of drying the noodle strings at 100° C. or more,
 wherein the noodle strings contain a raw material powder, magnesium chloride, and a reducing sugar, and a content of the magnesium chloride is 0.05 to 1.50% by weight and a content of the reducing sugar is 0.05 to 1.50% by weight in a total amount of the noodle strings. 
 
     
     
         4 . The method for producing instant noodles according to  claim 3 , wherein the step A of producing noodle strings includes a flavoring step a, and the reducing sugar is added to the noodle strings in the flavoring step a. 
     
     
         5 . A method for producing instant noodles, comprising at least the following steps C1 to C3:
 the step C1 of producing noodle dough by kneading a raw material powder, water and kansui;   the step C2 of producing noodle strings from the noodle dough; and   the step C3 of adding magnesium chloride to the noodle strings.   
     
     
         6 . The method for producing instant noodles according to  claim 5 , wherein the raw material powder contains gluten. 
     
     
         7 . The method for producing instant noodles according to  claim 5 , wherein the noodle strings are gelatinized before the step C3. 
     
     
         8 . Instant noodles containing magnesium chloride, potassium lactate and a raw material powder,
 wherein the magnesium chloride is contained in an amount of 0.05 to 1.50% by weight and the potassium lactate is contained in an amount of 0.10 to 2.50% by weight in a total amount of the instant noodles.   
     
     
         9 . The instant noodles according to  claim 8 , further containing sodium chloride,
 wherein the sodium chloride is contained in an amount of 50 to 85 parts by weight with respect to 100 parts by weight of a salty taste component, the salty taste component referring to the magnesium chloride, the potassium lactate and sodium chloride contained in the instant noodles.   
     
     
         10 . The instant noodles according to  claim 8 , wherein the magnesium chloride is contained in an amount of 0.10 to 0.70% by weight in the total amount of the instant noodles. 
     
     
         11 . The instant noodles according to  claim 8 , wherein the potassium lactate is contained in an amount of 0.20 to 1.50% by weight in the total amount of the instant noodles. 
     
     
         12 . The instant noodles according to  claim 9 , wherein the sodium chloride is contained in an amount of 1.50 to 2.50% by weight in the total amount of the instant noodles.