Chinese raw noodles, method for preparing the same, and method for preventing discoloration of chinese raw noodles

Abstract

The present invention solves the following problem: to provide a Chinese raw noodle whose discoloration and deterioration in mouthfeel in long-term storage have been suppressed. The problem is solved by a Chinese raw noodle in which a main raw material powder contains monocalcium phosphate hydrate. The Chinese raw noodle can be produced by adding kneading water containing alkali water dissolved therein to a powder obtained by adding monocalcium phosphate hydrate to a main raw material powder and subjecting them to powder mixing, kneading the resulting mixture using a mixer to produce a noodle dough, and then performing noodle making. Based on the main raw material powder, the content or the amount of addition of monocalcium phosphate hydrate is preferably 0.15 to 0.5% by weight.

Description

Technical Field

[0001] This invention relates to raw Chinese noodles, a method for preparing the same, and a method for preventing discoloration of raw Chinese noodles. Background Technology

[0002] Typically, there are many types of raw Chinese noodles available on the market obtained by kneading a main ingredient powder (such as wheat flour) with kneading water containing lye to prepare a raw dough, and then making noodles from the raw dough. Such noodles include noodles for immediate consumption in ramen shops, refrigerated raw Chinese noodles with a shelf life of approximately one month at refrigeration temperatures not exceeding 10°C, and raw Chinese noodles intended as souvenirs with a shelf life of approximately one month at room temperature due to their low moisture content.

[0003] Among these, refrigerated raw Chinese noodles and raw Chinese noodles intended for souvenirs have the problem that as the storage period increases, the noodles turn brown and develop a hard and crunchy texture with a hard surface and a non-chewy core.

[0004] Patent Document 1 or 2 is known as prior art documents for preventing noodle discoloration. In Patent Document 1, a method for obtaining a bright yellow color in Chinese noodles at low cost while maintaining minimal discoloration is described, which involves preparing a yellow pigment formulation for coloring Chinese noodles by mixing alkaline water and one or two types of calcined shell calcium with rutin and a specific water-soluble antioxidant.

[0005] In Patent Document 2, as a technique for maintaining the color of processed foods made from wheat flour during preparation (i.e., a technique for effectively preventing yellow from fading over time and thus maintaining quality), a quality improver for processed foods made from wheat flour is described, the quality improver containing one or more acid components selected from phosphoric acid, acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, adipic acid and their salts, and a fading inhibitor.

[0006] However, even with these technologies, it is impossible to fully prevent the discoloration or deterioration of the texture of raw Chinese noodles stored for a long time under refrigeration or at room temperature.

[0007] As a technique for using calcium salts in noodles, the techniques of Patent Documents 3 to 5 are known. In Patent Document 3, as a Chinese-style noodle without alkaline water, the Chinese-style noodles of Patent Document 3 are described, which contain water containing calcium phosphate and having a pH of 10 or higher in an amount of 25% to 50% by weight based on wheat flour.

[0008] In Patent Document 4, a method for preparing three-layer raw noodles is described as a technology for providing noodles with a unique "chewy texture," a unique stickiness, the inherent toughness of raw Chinese noodles, and long-term storage capability. The method includes the following steps: (1) kneading a raw material powder containing wheat flour or wheat flour and starch as the main components with water after adding alkali, salt, etc. as needed, to prepare a raw dough for the outer layer of noodles; (2) kneading a raw material powder containing wheat flour or wheat flour and starch as the main components with alginic acid and / or alginate, alkali, and water after adding salt, etc. as needed, to prepare a raw dough for the outer layer of noodles. (3) The dough for the inner layer of noodles has a neutral to slightly alkaline pH. The dough for the inner layer and the dough for the outer layer are used to prepare noodle strips by conventional methods such as rolling. The strips are then mixed and rolled to prepare noodle strips consisting of an outer / inner / outer layer. The noodle strips are then used to prepare noodle noodles by conventional methods. (4) The noodle noodles are treated with an acid solution to adjust the pH of the noodle noodles to an acidic range, either simultaneously with or after the gelatinization treatment. (5) The acid-treated noodle noodles are sealed and then subjected to heat sterilization, wherein calcium and / or calcium salts are added during the kneading process to prepare the dough for the inner layer of noodles.

[0009] In Patent Document 5, a food additive consisting of inorganic particles is described as a food additive for obtaining various food compositions (such as mineral-rich instant noodles, chewing gum, biscuits, pancake premixes, processed cheese and fish sauce products) without compromising their texture. These inorganic particles have specific primary particle average size, aggregation, sharpness, various viscosities, thixotropy, BET specific surface area and water absorption.

[0010] These documents only describe the use of calcium salts instead of alkaline water, or their use in the preparation of calcium alginate gels by reacting them with alginic acid, or for nutritional enhancement.

[0011] List of cited references

[0012] Patent documents

[0013] Patent Document 1: Japanese Patent Publication No. 10-108646

[0014] Patent Document 2: Japanese Patent Publication No. 2012-10658

[0015] Patent Document 3: Japanese Patent Publication No. 8-280344

[0016] Patent Document 4: Japanese Patent Publication No. 6-209731

[0017] Patent Document 5: Japanese Patent Publication No. 2002-369666 Summary of the Invention

[0018] Technical issues

[0019] The purpose of this invention is to provide raw Chinese noodles that have been protected against discoloration and deterioration of taste during long-term storage.

[0020] Solution to the problem

[0021] The inventors have diligently studied a method for inhibiting discoloration and deterioration of the texture of refrigerated raw Chinese noodles or raw Chinese noodles intended for souvenirs during long-term storage, and thus they have stumbled upon and completed this invention.

[0022] In other words, the present invention relates to raw Chinese noodles containing hydrated calcium hydrogen phosphate.

[0023] In the raw Chinese noodles according to the present invention, the content of hydrated dicalcium phosphate is preferably 0.15% to 0.5% by weight, based on the weight of the main raw material powder.

[0024] The method for preparing raw Chinese noodles according to the present invention preferably includes: adding kneading water containing alkali water dissolved therein to powder, said powder being obtained by adding hydrated dicalcium phosphate to a main raw material powder and mixing them together; kneading the resulting mixture using a mixer to prepare noodle dough; and then forming the noodles.

[0025] In the method for preparing raw Chinese noodles according to the present invention, calcium monophosphate is preferably added in an amount of 0.15% to 0.5% by weight, based on the weight of the main raw material powder.

[0026] Adding hydrated calcium phosphate to noodles can inhibit discoloration of raw Chinese noodles during long-term storage.

[0027] Beneficial effects of the invention

[0028] This invention provides a way to produce raw Chinese noodles that have been protected from discoloration and deterioration in taste during long-term storage. Detailed Implementation

[0029] The present invention will be described in detail below. However, the present invention is not limited to the following description. Raw Chinese noodles according to the present invention refer to raw Chinese noodles that have not undergone a heating process (such as steaming or boiling) and are stored at refrigeration temperature or room temperature.

[0030] 1. Noodle ingredient recipe

[0031] For the raw Chinese noodles according to the present invention, raw materials commonly used in Chinese noodles can be used. That is, examples of main raw material powders include wheat flour and various starches, such as potato starch, tapioca starch, wheat starch and corn starch, which can be used alone or by mixing them. As starches, raw starch, gelatinized starch and modified starches, such as acetylated starch, etherified starch and cross-linked starch, can also be used.

[0032] In this invention, salt, alkali (such as lye), various thickeners, gluten, egg white, noodle quality improvers, edible fats or oils, various pigments (such as carotene pigments), preservatives, etc., commonly used in the preparation of Chinese noodles, can be added to these main ingredient powders. These can be added as powders along with the main ingredient powders, or by dissolving or suspending them in kneading water. Among these, as lye, carbonates (such as sodium carbonate or potassium carbonate) are preferably used to impart the unique flavor of Chinese noodles and to create a chewy texture, and are preferably added in an amount of 1% to 2% by weight based on the main ingredient powders. In addition to lye, alkali agents such as calcined calcium can be added to increase the pH of the noodles and thus improve their storability.

[0033] In this invention, hydrated monocalcium phosphate is added. Since hydrated monocalcium phosphate is almost insoluble in water, it is preferably added by mixing it with the main raw material powder. As monocalcium phosphate, both anhydrous and hydrated (dihydrate) forms exist. Although the reason is unknown, the anhydrous form does not inhibit deterioration over time (such as discoloration or changes in taste), and only the hydrated form does. Studies of various calcium salts have shown that while some of them inhibit discoloration over time, they affect taste or flavor (such as an alkaline odor) and cannot inhibit deterioration over time. In contrast, hydrated monocalcium phosphate has a smaller effect on taste or flavor and most effectively inhibits discoloration and deterioration over time.

[0034] Based on the main raw material powder, the amount of hydrated dicalcium phosphate added is preferably from 0.15% to 0.5% by weight. In the case of refrigerated raw Chinese noodles, storing the noodles below 10°C results in a lower degree of browning compared to raw Chinese noodles stored at room temperature, and when the amount added is 0.15% by weight or more based on the main raw material powder, the effect of inhibiting discoloration and deterioration of taste over time can be confirmed.

[0035] 2. Kneading Steps

[0036] The preparation of the noodle dough (raw dough) according to the present invention can be carried out by conventional methods. That is, by using a batch mixer, jet mixer, vacuum mixer, etc., the main raw material powder, the powder containing hydrated calcium monohydrogen phosphate, and the kneading water in which sodium carbonate and / or potassium carbonate are dissolved can be kneaded in a way that they are uniformly mixed, and a crisp raw dough can be prepared.

[0037] 3. Dough Making Steps

[0038] Subsequently, noodles are prepared from the prepared raw dough. This preparation can be carried out using conventional methods, examples of which include methods in which raw dough is extruded using an extruder or the like to prepare noodles, and methods in which a coarse noodle strip is prepared from the raw dough using rollers, then mixed, etc., to prepare a noodle strip, further flattening the noodle strip multiple times using rollers to obtain a specified noodle strip thickness, and then cutting the noodle strip using a cutting roller called a cutting blade, thereby preparing noodles. When noodle noodles are prepared after noodle strip preparation, flattening and cutting can be performed after noodle strip preparation using an extruder, or flattening and cutting can be performed after preparing a noodle strip with a multi-layered structure by joining multiple noodle strips together. When preparing extruded noodle strips or extruded noodles using an extruder or the like, this preparation is preferably carried out under reduced pressure.

[0039] 4. Other

[0040] The prepared raw noodles can be sprinkled with flour or dried on the surface as needed, and then packaged into bags made of polyethylene, polypropylene, etc., thus producing raw Chinese noodles that can be stored at refrigerated temperatures or at room temperature. The packaged raw noodles, along with soup and toppings, can be placed in bags or boxes and sold in stores.

[0041] In the following, embodiments of the present invention will be described in more detail with reference to examples.

[0042] Example

[0043] <Experiment 2> Study on Refrigerated Raw Chinese Noodles

[0044] (Example 5)

[0045] Mix 10 g of egg white powder, 5 g of gluten, 1.5 g of calcined calcium and 1.5 g of hydrated monocalcium phosphate with 1 kg of main ingredient powder (composed of 1000 g of all-purpose flour). Add kneading water (in which 10 g of salt, 12 g of lye 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 pigment are dissolved in 280 g of water) to the resulting mixture and knead them in an atmospheric pressure mixer for 15 minutes to prepare a dough.

[0046] The prepared raw dough is mixed to prepare noodle strips, the noodle strips are aged for 20 minutes, and then the noodle strips are rolled flat to 1.5 mm by rolling, and the obtained noodle strips are cut with a No. 16 square roller cutter blade to prepare noodle noodles.

[0047] Subsequently, 4 g of flour (composed of oxidized starch from sago starch) was sprinkled on a 110 g serving of prepared noodles, and the noodles were sealed in a polyethylene bag to prepare a raw Chinese noodle sample.

[0048] (Example 6)

[0049] Raw Chinese noodle samples were prepared according to the method in Example 6, except that the amount of hydrated calcium hydrogen phosphate added was changed to 3 g.

[0050] (Example 7)

[0051] Raw Chinese noodle samples were prepared according to the method in Example 6, except that the amount of hydrated dicalcium phosphate added was changed to 5 g.

[0052] (Comparative Example 4)

[0053] Raw Chinese noodle samples were prepared according to the method in Example 5, except that no hydrated calcium hydrogen phosphate was added.

[0054] The raw Chinese noodles prepared in each experimental area of ​​Experiment 2 were placed at 4°C for 30 days and evaluated by 5 senior panel members.

[0055] The color of each experimental area was evaluated after storage. Regarding color, when comparing refrigerated raw Chinese noodles with raw Chinese noodles stored at room temperature, no colorimetric differentiation was confirmed; therefore, only visual observation of color change inhibition was evaluated. The samples from Comparative Example 4 before and after storage were used as references. Samples comparable to Comparative Example 4 before storage were rated as very good; samples better than Comparative Example 4 after storage but worse than Comparative Example 4 before storage were rated as good; samples comparable to Comparative Example 4 after storage were rated as acceptable; and samples worse than Comparative Example 4 after storage were rated as poor.

[0056] For the sensory evaluation of the test samples, each raw Chinese noodle sample was placed in 1500 ml of boiling water, boiled for 4 minutes, drained of hot water, and then eaten with the previously prepared soy sauce ramen soup, and evaluated.

[0057] Sensory evaluation of the alkaline odor was performed using samples before forced deterioration, with Comparative Example 4 before forced deterioration used as a reference. Samples equivalent to Comparative Example 4 were rated as very good, samples slightly worse than Comparative Example 4 but still good were rated as good, samples worse than Comparative Example 4 were rated as acceptable, and samples significantly worse than Comparative Example 4 and exhibiting an alkaline odor were rated as poor. Regarding the alkaline odor, there was almost no difference due to storage deterioration.

[0058] Sensory evaluation of taste was conducted, using the samples of Comparative Example 4 before and after storage as references. Samples equivalent to Comparative Example 4 before storage were rated as very good, samples slightly worse than Comparative Example 4 before storage but better than Comparative Example 4 after storage were rated as good, samples equivalent to Comparative Example 4 after storage were rated as acceptable, and samples worse than Comparative Example 4 after storage were rated as poor.

[0059] The evaluation results of Experiment 2 are shown in Table 2 below.

[0060] [Table 2]

[0061]

[0062] In the case of refrigerated raw Chinese noodles, although the degree of deterioration is not as obvious as that of raw Chinese noodles stored at room temperature, the noodles discolor and develop a rough texture after long-term storage. As shown in Examples 5 to 7, by adding calcium monohydrogen phosphate (dihydrate), the color tone after storage was improved compared to the sample without addition. A significant improvement in color tone was visually observed when added at an amount of 0.15% by weight or more based on the main ingredient powder. Furthermore, regarding the texture, the rough texture after storage was improved compared to the sample without addition when added at an amount of 0.15% by weight or more based on the main ingredient powder. In refrigerated Chinese noodles, even a small amount was observed to improve the color and texture deterioration during storage, and furthermore, due to the small amount added, no flavor or texture deterioration caused by the addition was observed. It is believed that the amount added based on the main ingredient powder can be set to 0.15% by weight or more, and more preferably 0.3% by weight or more.

Claims

1. A method for inhibiting discoloration of raw Chinese noodles, the method comprising adding hydrated dicalcium phosphate to the noodles, wherein the raw Chinese noodles are packaged raw Chinese noodles stored in a refrigerated temperature range, and the hydrated dicalcium phosphate is added in an amount of 0.15% to 0.5% by weight based on the weight of the main raw material powder.

2. The method for inhibiting discoloration of raw Chinese noodles according to claim 1, wherein the hydrated dicalcium phosphate is added in an amount of 0.3% to 0.5% by weight based on the weight of the main raw material powder.

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