Chinese raw noodle, method for producing the same, and method for suppressing odor during storage of the Chinese raw noodle and agent for suppressing odor during storage of the Chinese raw noodle

Abstract

The present invention provides a Chinese raw noodle in which a storage odor generated during long-term storage at normal temperature or refrigeration is inhibited. This object is achieved by a Chinese raw noodle containing sodium tartrate and sodium citrate. The Chinese raw noodle can be produced by adding dough water in which sodium tartrate, sodium citrate and alkaline water are dissolved to main raw material flour, kneading using a mixer, producing a noodle dough, and then producing noodles. The weight ratio of sodium tartrate to sodium citrate contained in the Chinese raw noodle is preferably 1:3 to 3:1, or the content is preferably 2 to 30 g per 1 kg of main raw material flour.

Description

Technical Field

[0001] This invention relates to raw Chinese noodles and its manufacturing method, as well as a method for preserving raw Chinese noodles and an odor inhibitor for preserving raw Chinese noodles. Background Technology

[0002] In the past, raw Chinese noodles, made by mixing wheat flour and other main ingredients with water containing lye, were widely available. These raw Chinese noodles included those consumed immediately in ramen shops, refrigerated raw Chinese noodles with a shelf life of about one month when refrigerated at temperatures below 10°C, and local specialty raw Chinese noodles with a shelf life of about two months at room temperature due to their dryness and low moisture content.

[0003] Among them, the longer the refrigerated raw Chinese noodles and the room-temperature stored raw Chinese noodles used for local specialties are stored, the more likely they are to emit a pungent odor. This trend is particularly noticeable with raw Chinese noodles used for local specialties.

[0004] However, patent documents 1 to 3 have been disclosed as technologies for using sodium tartrate and sodium citrate in noodles.

[0005] Patent Document 1 describes a method for manufacturing noodles or dough sheets that provides a good texture with good elasticity. The method is characterized by using an aqueous solution of an organic acid and organic acid salt with a pH of 5.6 to 6.0 in the water used to manufacture the noodle dough. However, the method in Patent Document 1 requires the water used to manufacture the noodle dough to be acidic. For Chinese noodles containing alkaline water, the pH of the water used to manufacture the noodle dough would be too high due to the presence of salt water, making it difficult to use in Chinese noodles. Furthermore, there is no description of a method to suppress the off-flavors of raw Chinese noodles.

[0006] Patent Document 2 describes a method for obtaining a flavorful noodle dough oil composition and method for producing noodles using a relatively simple method without altering the original flavor of the noodles. The composition contains 2 ppm to 1500 ppm by weight of at least one organic acid selected from ascorbic acid, isoascorbic acid, lactic acid, tartaric acid, and malic acid, and their salts. However, the method in Patent Document 2 requires adding these organic acids or organic acid salts to the noodle dough along with the oil, making it difficult to increase the amount added. Furthermore, there is no description of its ability to suppress the off-flavors of raw Chinese noodles.

[0007] Patent Document 3 describes a method for manufacturing Chinese noodles that provides a preservative with an alkaline pH and excellent preservation properties, comprising a preservative containing alkaline protein / peptide, glycine, and sodium citrate. However, while the method in Patent Document 3 is used to inhibit the growth of microorganisms and molds and discoloration of Chinese noodles, it does not describe any method that can suppress the off-flavors of raw Chinese noodles.

[0008] Existing technical documents

[0009] Patent documents

[0010] Patent Document 1: Japanese Patent No. 6523541

[0011] Patent Document 2: Japanese Patent Application Publication No. 2016-26479

[0012] Patent Document 3: Japanese Patent No. 3002958 Summary of the Invention

[0013] The problem that the invention aims to solve

[0014] The purpose of this invention is to provide a type of raw Chinese noodles that suppresses unpleasant odors that may develop during long-term storage at room temperature or under refrigeration.

[0015] means for solving problems

[0016] The inventor conducted in-depth research on methods to suppress the pungent odor (preservation odor) that occurs when refrigerated raw Chinese noodles and raw Chinese noodles stored at room temperature for long-term preservation of local specialties. As a result, the inventor accidentally discovered the present invention, thus completing the present invention.

[0017] That is, a type of raw Chinese noodles, characterized by containing sodium tartrate and sodium citrate.

[0018] In addition, the weight ratio of sodium tartrate to sodium citrate in the raw Chinese noodles of the present invention is preferably 1:3 to 3:1, and the total weight of sodium tartrate and sodium citrate is preferably 2 to 30g relative to 1kg of main raw material powder.

[0019] In addition, in the raw Chinese noodles of the present invention, the content of sodium citrate is preferably 1 to 15 g relative to 1 kg of the main ingredient powder.

[0020] Furthermore, the method for manufacturing raw Chinese noodles according to the present invention preferably includes: a step of adding kneading water containing alkaline water, sodium tartrate, and sodium citrate to the main raw material powder and kneading it to make a dough for noodles; and a step of shaping the prepared dough for noodles using conventional methods to produce raw noodles.

[0021] Furthermore, the method for preserving raw Chinese noodles and suppressing off-flavors according to the present invention is characterized by adding sodium tartrate and sodium citrate to the raw Chinese noodles.

[0022] In addition, the odor inhibitor for preserving raw Chinese noodles of the present invention is characterized by containing sodium tartrate and sodium citrate.

[0023] Invention Effects

[0024] According to the present invention, it is possible to provide raw Chinese noodles that suppress the storage odor that occurs during long-term storage at room temperature or under refrigeration. Detailed Implementation

[0025] The present invention will now be described in detail. However, the present invention is not limited to the following description. Furthermore, the raw Chinese noodles of the present invention refer to raw Chinese noodles that have not undergone heating treatment such as steaming or boiling and have been stored under cold or at room temperature. Additionally, the raw Chinese noodles of the present invention also include so-called semi-dried noodles with a moisture content exceeding 14% by weight after drying.

[0026] 1. Noodle ingredient recipe

[0027] The raw Chinese noodles of this invention can use common raw materials for Chinese noodles. Specifically, the main raw material powder can include wheat flour, as well as various starches such as potato starch, tapioca starch, wheat starch, and corn starch, which can be used alone or in combination. As for the aforementioned starches, processed starches such as raw starch, α-starch, acetylated starch, etherified starch, and cross-linked starch can also be used.

[0028] In addition, in this invention, alkalis such as salt and alkaline water, various thickeners, gluten, egg white, dough improvers, edible oils, various pigments such as carotene pigment, and storage agents such as alcohols, commonly used in the manufacture of Chinese noodles, can be added to these main ingredient powders. These substances can be added in powder form along with the main ingredient powder, or dissolved or suspended in the kneading water. As for the alkaline water, to impart a unique flavor to Chinese noodles and create a chewy texture, carbonates such as sodium carbonate and potassium carbonate are preferably used, preferably added at 1-2% by weight relative to the main ingredient powder. Furthermore, to increase the pH of the noodles and improve shelf life, alkalis such as calcined calcium can be added in addition to the alkaline water. The pH of the raw Chinese noodles is preferably 8-11. Regarding pH, the suspension of noodles diluted 10 times (by weight) with dough is measured. When the pH is too low, the flavor of the Chinese noodles is diminished, and shelf life deteriorates. When the pH is high, the flavor and shelf life are good, but the development of off-flavors due to long-term storage becomes stronger.

[0029] Furthermore, sodium tartrate (L-sodium tartrate) and sodium citrate (trisodium citrate) are added to the raw Chinese noodles of this invention. These organic acid salts are generally used in food as pH adjusters, acidulants, seasonings, and preservatives; however, in this invention, they are used to suppress pungent off-odors that develop during the long-term storage of raw Chinese noodles, i.e., to prevent preservative odors. Considering minimal impact on the flavor and texture of the Chinese noodles and effective suppression of preservative odors, sodium tartrate and sodium citrate are superior to other organic acid salts. However, using sodium tartrate or sodium citrate alone can affect the texture and flavor of the raw Chinese noodles; therefore, it is preferable to use sodium tartrate and sodium citrate in combination. By using them in combination, the impact on texture and flavor can be suppressed, and preservative odors can be effectively suppressed.

[0030] The preferred weight ratio of sodium tartrate to sodium citrate is 1:3 to 3:1. Excessive sodium tartrate affects the taste during long-term storage, while excessive sodium citrate affects the flavor. The total amount of sodium tartrate and sodium citrate relative to 1 kg of the main ingredient powder is preferably about 2 to 30 g. Specifically, to minimize the development of off-flavors in refrigerated raw Chinese noodles, about 2 to 5 g is preferred. For raw Chinese noodles stored at room temperature, about 10 to 30 g is preferred. However, regarding sodium citrate, the higher the citrate content, the more sour and bitter the noodles will taste; therefore, the preferred content is 1 to 10 g, less than 15 g per kg of the main ingredient powder. Sodium tartrate and sodium citrate can be pre-mixed to prepare an off-flavor inhibitor for raw Chinese noodles.

[0031] 2. Mixing and kneading process

[0032] The method for making the noodle dough (raw dough) of the present invention can be carried out in accordance with conventional methods. That is, by using a batch mixer, jet mixer, vacuum mixer, etc., to knead the main ingredient powder with alkaline water and kneading water containing dissolved sodium tartrate and sodium citrate evenly, and a loose raw dough can be made.

[0033] 3. Noodle making process

[0034] Next, the prepared raw dough is used to make noodle strips. The production method can be carried out using conventional methods, such as: extruding the raw dough using an extruder to make noodle strips; or forming the raw dough into a thick noodle strip using rollers, then further processing it into a strip through compounding or other methods, and finally rolling it multiple times with rollers to achieve a predetermined noodle strip thickness, followed by cutting the strip with a cutting roller called a cutting blade to make noodle strips. When making noodle strips after forming noodle strips, the rolling and cutting can be performed after forming the noodle strip using an extruder. Alternatively, multiple noodle strips can be combined to form a multi-layered noodle strip before rolling and cutting. When using an extruder to produce extruded noodle strips or noodle strips, it is preferable to perform the process under reduced pressure.

[0035] 4. Other

[0036] The raw noodles can be sprinkled with powder as needed, or dried to reduce moisture, and then sealed in bags made of polyethylene, polypropylene, etc., to produce refrigerated raw Chinese noodles or raw Chinese noodles that can be stored at room temperature. The sealed raw noodles can be packaged with soup and toppings in bags or boxes and sold in stores.

[0037] The following examples illustrate this implementation in more detail.

[0038] Example

[0039] <Experiment 1> Screening Test

[0040] Mix 10g of egg white powder, 5g of gluten, and 1.5g of calcined calcium powder with 1kg of main ingredient powder consisting of 1000g of all-purpose flour. Add kneading water made by dissolving 10g of various organic acid salts (see Table 1 below), 12g of alkaline water preparation (sodium carbonate 6: potassium carbonate 4), 50g of 70% alcohol preparation, 15g of 60% sodium lactate, 5g of trehalose, and 1g of gardenia pigment in 280g of water. Knead for 15 minutes using an atmospheric pressure mixer to make raw dough.

[0041] The raw dough is combined to make noodle strips. After maturing for 20 minutes, the noodle strips are rolled to 1.5mm using a roller. The noodle strips are then cut using a No. 16 square roller cutting blade to make noodle threads.

[0042] Next, 4g of flour made from oxidized starch of sago starch was sprinkled on 110g of the prepared single-serving noodle strips, and the mixture was sealed in a polyethylene bag to make a sample of raw Chinese noodles.

[0043] For the raw Chinese noodle samples, the odor upon opening was evaluated for both freshly made samples and samples stored at 40°C for one week as part of an accelerated deterioration test. It should be noted that the odor upon opening was also evaluated for samples without added organic acids (Example 1), and samples with added sodium tartrate (Example 2), sodium citrate (Example 3), and sodium malate (Example 4), after storage at 40°C for two weeks and three weeks.

[0044] Sensory evaluation of the odor upon opening: For freshly made samples, the unique alkaline odor of Chinese noodles was evaluated. A score of 5 was assigned to samples that were equivalent to those without added organic acid salts (Example 1); 4 to samples that were slightly worse but still good; 3 to samples that were generally acceptable; 2 to samples that were poor; and 1 to samples that were significantly worse. For samples stored at 40°C for 1 week, 2 weeks, and 3 weeks, a score of 5 was assigned to samples that had no storage odor (irritating odor) or any other strange odor besides storage odor and were very good; a score of 4 was assigned to samples that had little storage odor or strange odor and were generally acceptable; a score of 3 was assigned to samples that had a storage odor or strange odor and were poor; and a score of 1 was assigned to samples that had a storage odor or strange odor and were significantly worse. It should be noted that storage odor is a pungent, irritating odor, not a putrid odor caused by microorganisms. No putrid odor caused by microorganisms was found in any of the samples. Furthermore, "strange odor" was defined as an unpleasant odor different from alkaline odor and storage odor. The evaluation results are shown in Table 1 below.

[0045] [Table 1]

[0046] 1 No additions 5 3 2 1 2 Sodium tartrate 5 4 4 3 3 Sodium citrate 5 4 4 3 4 Sodium malate 5 4 3 2 5 Sodium fumarate 3 3 - - 6 Sodium acetate 3 3 - -

[0047] As shown in Table 1, without the addition of organic acid salts (Example 1), a strong off-flavor, i.e., a pungent odor, was detected during a one-week storage test at 40°C, and a strong pungent odor was detected during a three-week storage test at 40°C. In contrast, in the test areas where sodium tartrate (Example 2), sodium citrate (Example 3), and sodium malate (Example 4) were added, the flavor of the freshly made noodles was not affected, and the off-flavor was suppressed during a one- to three-week storage test at 40°C compared to Example 1. However, regarding sodium malate, a strange chemical odor was detected from the second week at 40°C, and a fairly strong chemical odor was detected during a three-week storage test at 40°C. Regarding sodium fumarate (Example 5) and sodium acetate (Example 6), the unique odor of freshly made Chinese noodles, namely the alkaline odor, weakened. During a one-week storage test at 40°C, sodium fumarate produced a storage odor equivalent to that without added organic acid salts. As for sodium acetate, although no storage odor was detected, a strange shrimp-like odor was produced. Based on these results, sodium tartrate and sodium citrate were further investigated.

[0048] <Experiment 2> Study on sodium tartrate and sodium citrate

[0049] Based on the results of Experiment 1, sodium tartrate and sodium citrate were further investigated. Raw Chinese noodle samples were prepared according to the formulas of the organic acid salts in Table 2 and the method of Experiment 1. The prepared samples were subjected to storage tests at 40°C for 1 week, 2 weeks, and 3 weeks as an accelerated deterioration test, similar to Experiment 1. The odor after opening was evaluated in the same manner as in Experiment 1.

[0050] In addition, in Experiment 2, each sample was cooked, and the flavor and texture of the noodles were evaluated. The cooking method was as follows: each raw Chinese noodle sample was placed in 1500ml of boiling water and cooked for 3 minutes. After draining the hot water, it was eaten in a pre-prepared soy sauce ramen broth, and the flavor and texture were evaluated. Using the freshly prepared sample without added organic acid salts (Example 1) as the baseline, the following values ​​were assigned: 5 for equivalent, 4 for slightly worse but good, 3 for poor but generally acceptable, 2 for poor, and 1 for significantly poor. It should be noted that flavor was evaluated only for the freshly prepared sample. The evaluation results are shown in Table 2 below.

[0051] [Table 2]

[0052]

[0053] As shown in Table 2, in Test Example 7, which only contained sodium tartrate, there was no effect on the aroma and flavor after preparation, but the texture became softer. Furthermore, in the storage test at 40°C, the aroma of the added alcohol was not noticeable in the first week, but became significant after the second week. Regarding the texture, similar to Test Example 1 without added organic acid salts, it became a hard, brittle, and unconnected texture as the storage period lengthened.

[0054] In addition, in Experiment 11, which only contained sodium citrate, there was no effect on the aroma immediately after preparation, but the noodles developed a sour and bitter taste, and the texture became harder. As the storage period increased, the off-odors were well suppressed, and the taste remained almost unchanged.

[0055] In contrast, in test areas 8-10, which combined sodium tartrate and sodium citrate, the taste and flavor immediately after preparation were good or better, and even during a one-week storage period at the usual 40°C, the aroma and taste remained good or better. Therefore, it is shown that a combination of sodium tartrate and sodium citrate in a ratio of 1:3 to 3:1 is optimal.

[0056] Furthermore, as shown in Experimental Examples 12 and 13, when the amount of sodium tartrate and sodium citrate added is reduced, the ability to suppress the generation of off-flavors and the deterioration of the taste over time weakens; conversely, when added in excess, the flavor of sodium citrate becomes noticeable. Therefore, it is considered that the amount of sodium citrate added relative to 1 kg of the main ingredient powder is preferably 15 g or less, more preferably 10 g or less. Additionally, it is considered that the total amount of sodium tartrate and sodium citrate added relative to 1 kg of the main ingredient powder is preferably 30 g or less.

[0057] <Experiment 3> Study on Refrigerated Raw Chinese Noodles

[0058] Prepare raw Chinese noodle samples according to the formula in Table 3 below and the method of Experiment 1, and store them in a constant temperature warehouse at 10°C for 30 days. Immediately after preparation, evaluate the aroma, texture, and flavor of the stored samples in the same manner as in Experiment 2. The evaluation results are shown in Table 3 below.

[0059] [Table 3]

[0060]

[0061] As shown in Table 3, in Experiment 1 without added organic acid salts, compared to the accelerated deterioration test in Experiment 2, less off-odor was produced during refrigeration, but an unpleasant smell was still generated. In contrast, as shown in Experiments 12 and 14, the addition of sodium tartrate and sodium citrate not only suppressed off-odor but also inhibited the deterioration of texture (hardness and brittleness). As shown in Experiments 12 and 14, it is believed that even with increased dosage, the effect remains almost unchanged. For refrigerated raw Chinese noodles, adding more than 2g of the combined amount of sodium tartrate and sodium citrate per 1kg of main ingredient powder is sufficient to effectively suppress off-odor.

Claims

1. A type of room-temperature raw Chinese-style noodles, characterized in that, It contains sodium tartrate and sodium citrate. The weight ratio of sodium tartrate to sodium citrate in the raw Chinese noodles is 1:3 to 3:

1. Relative to 1 kg of the main raw material powder, the total weight of the sodium tartrate and sodium citrate is 10 g to 30 g. The content of sodium citrate is 5g to 15g relative to 1kg of the main raw material powder. The pH of the raw Chinese noodles at room temperature is 8–11.

2. A type of raw Chinese noodles that can be stored under refrigeration, characterized in that, It contains sodium tartrate and sodium citrate. The weight ratio of sodium tartrate to sodium citrate in the raw Chinese noodles is 1:3 to 3:

1. Relative to 1 kg of the main raw material powder, the total weight of the sodium tartrate and sodium citrate is 2 g to 10 g. The content of sodium citrate is 1g to 5g relative to 1kg of the main raw material powder. The pH of the refrigerated raw Chinese noodles is 8–11.

3. A method for manufacturing room-temperature raw Chinese noodles, characterized in that, include: The process of making noodle dough by adding kneading water containing alkaline water, sodium tartrate, and sodium citrate to the main ingredient powder and kneading it. as well as The process of making raw noodles by rolling the dough from the prepared noodles using conventional methods. The weight ratio of sodium tartrate to sodium citrate in the raw Chinese noodles is 1:3 to 3:

1. Relative to 1 kg of the main raw material powder, the total weight of the sodium tartrate and sodium citrate is 10 g to 30 g. The content of sodium citrate is 5g to 15g relative to 1kg of the main raw material powder. The pH of the raw Chinese noodles is 8 to 11.

4. A method for manufacturing raw Chinese noodles that are refrigerated and preserved, characterized in that, include: The process of making noodle dough by adding kneading water containing alkaline water, sodium tartrate, and sodium citrate to the main ingredient powder and kneading it. as well as The process of making raw noodles by rolling the dough from the prepared noodles using conventional methods. The weight ratio of sodium tartrate to sodium citrate in the raw Chinese noodles is 1:3 to 3:

1. Relative to 1 kg of the main raw material powder, the total weight of the sodium tartrate and sodium citrate is 2 g to 10 g. The content of sodium citrate is 1g to 5g relative to 1kg of the main raw material powder. The pH of the raw Chinese noodles is 8 to 11.

5. A method for preserving and suppressing off-odors of raw Chinese noodles at room temperature, characterized in that, Add sodium tartrate and sodium citrate. The weight ratio of sodium tartrate to sodium citrate in the raw Chinese noodles is 1:3 to 3:

1. Relative to 1 kg of the main raw material powder, the total weight of the sodium tartrate and sodium citrate is 10 g to 30 g. The content of sodium citrate is 5g to 15g relative to 1kg of the main raw material powder. The pH of the raw Chinese noodles is 8 to 11.

6. A method for preserving and suppressing off-odors in refrigerated raw Chinese noodles, characterized in that, Add sodium tartrate and sodium citrate. The weight ratio of sodium tartrate to sodium citrate in the raw Chinese noodles is 1:3 to 3:

1. Relative to 1 kg of the main raw material powder, the total weight of the sodium tartrate and sodium citrate is 2 g to 10 g. The content of sodium citrate is 1g to 5g relative to 1kg of the main raw material powder. The pH of the raw Chinese noodles is 8 to 11.

7. The application of a formulation containing sodium tartrate and sodium citrate in the preparation of an odor inhibitor for preserving raw Chinese noodles at room temperature, characterized in that... The weight ratio of sodium tartrate to sodium citrate is 1:3 to 3:

1. In the preservation of the raw Chinese noodles, the total weight of sodium tartrate and sodium citrate is 10g to 30g relative to 1kg of the main ingredient powder, and the content of sodium citrate is 5g to 15g relative to 1kg of the main ingredient powder.

8. The application of a formulation containing sodium tartrate and sodium citrate in the preparation of an odor inhibitor for the preservation of raw Chinese noodles under refrigeration, characterized in that, The weight ratio of sodium tartrate to sodium citrate is 1:3 to 3:

1. In the preservation of the raw Chinese noodles, the total weight of sodium tartrate and sodium citrate is 2g to 10g relative to 1kg of the main ingredient powder, and the content of sodium citrate is 1g to 5g relative to 1kg of the main ingredient powder.

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