Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Raw-Chinese noodles, method for preparing same, and method for preventing discoloration of raw-Chinese noodles

A noodle and Chinese-style technology, applied in the direction of food science, etc., can solve the problem of not being able to fully suppress the discoloration or taste deterioration of raw Chinese-style noodles, and achieve the effect of inhibiting taste deterioration and discoloration

Pending Publication Date: 2022-04-29
NISSIN FOODS HLDG CO LTD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Among these, refrigerated raw Chinese noodles and raw Chinese noodles for souvenirs have problems that as the storage period becomes longer, the color of the noodles turns brown, and the texture becomes hard surface and non-chewy Hard and crunchy texture of the core
[0006] However, even with these techniques, discoloration or texture deterioration of uncooked Chinese-style noodles stored for a long period of time in a refrigerated state or at room temperature cannot be sufficiently suppressed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Raw-Chinese noodles, method for preparing same, and method for preventing discoloration of raw-Chinese noodles
  • Raw-Chinese noodles, method for preparing same, and method for preventing discoloration of raw-Chinese noodles
  • Raw-Chinese noodles, method for preparing same, and method for preventing discoloration of raw-Chinese noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Powder mix 10 g of egg white powder, 5 g of gluten, 1.5 g of calcined calcium, and 10 g of hydrated calcium monohydrogen phosphate with 1 kg of main raw material powder (consisting of 1000 g of all-purpose flour), and add to the resulting mixture Add kneading water (in which 10 g of salt, 12 g of alkaline water preparation (sodium carbonate 6:potassium carbonate 4), 50 g of 70% alcohol preparation, 15 g of 60% sodium lactate, 5 g of trehalose and 1 g of gardenia The pigment was dissolved in 280 g of water), and they were kneaded for 15 minutes with a normal pressure mixer, thereby preparing a dough.

[0046] The prepared dough was mixed to prepare noodle strips, the noodle strips were aged for 20 minutes, then the noodle strips were flattened to 1.5 mm by a rolling method, and the resulting noodle strips were cut with a No. 16 square roller cutting blade to prepare noodles Noodles.

[0047] Subsequently, 4 g of flour (consisting of oxidized starch of sago starch) was s...

Embodiment 2

[0049] Raw Chinese noodle samples were prepared according to the method of Example 1, except that the added amount of calcium monohydrogen phosphate hydrate was changed to 15 g.

Embodiment 3

[0051] Raw Chinese-style noodle samples were prepared according to the method of Example 1, except that the added amount of calcium monohydrogen phosphate hydrate was changed to 20 g.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention addresses the problem of providing raw Chinese noodles in which discoloration and deterioration in texture during long-term storage have been suppressed. The problem is solved by raw Chinese noodles in which the main raw material powder contains hydrated calcium monohydrogen phosphate. The raw and Chinese noodles may be prepared by adding kneading water containing alkaline water dissolved therein to a powder obtained by adding hydrated calcium monohydrogen phosphate to a main raw material powder and allowing them to be powder-mixed, kneading the obtained mixture using a mixer to prepare a noodle dough, and making the noodles. The content of hydrated calcium monohydrogen phosphate or the addition amount thereof is preferably 0.15 wt% to 2.5 wt% based on the main raw material powder.

Description

technical field [0001] The present invention relates to raw Chinese noodles, a method for preparing the same, and a method for preventing discoloration of raw Chinese noodles. Background technique [0002] Generally, there are a large number of raw Chinese noodles on the market obtained by kneading main raw material powder such as wheat flour with kneading water containing alkaline water to prepare noodle dough, and making noodles from the dough. Such noodles include noodles that are eaten immediately in ramen shops, etc., refrigerated raw Chinese-style noodles that have a best-of-life of about one month in a refrigerated temperature range of not more than 10°C, and noodles that have a shelf life at normal temperature due to their low water content. Raw Chinese noodles for souvenirs with a best life of about one month. [0003] Among these, refrigerated raw Chinese noodles and raw Chinese noodles for souvenirs have problems that as the storage period becomes longer, the col...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/109
CPCA23L7/109A23L29/015
Inventor 伊藤直人
Owner NISSIN FOODS HLDG CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com