Raw noodles and method for producing same

Abstract

The invention provides raw noodles which can be circulated at normal temperature and stored for a long time like instant noodles, can be eaten after being rehydrated only by adding hot water (about 95-98 DEG C) which is lower than boiling water temperature, for example, in a hot water kettle arranged in a convenience store, without remaining unsmooth taste, and have excellent mouthfeel and flavor. Specifically, the present invention provides raw noodles packaged with a packaging material, the raw noodles containing 10-35% by mass of starch and 2.5-12% by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, the volatile content of the raw noodles being 27-32% by mass, and the water activity being 0.88-0.91, based on the solid content.

Description

Technical Field

[0001] This disclosure relates to a type of raw noodles (fresh noodles) and a method for manufacturing the same. Background Technology

[0002] As we all know, instant cup noodles are a prime example of a type of noodle that can be eaten simply by adding boiling water. Instant noodles (also known as convenient noodles) have long been favored as a food that is easy to cook and can be stored for a long time. However, in recent years, consumers' demand for authentic instant noodles has been growing. For example, with instant ramen, people not only want it to be easy to store and cook, but also to provide a more authentic taste and appearance. Against the backdrop of increasingly demanding consumer requirements, people are hoping for a type of noodle that is both authentic and easy to cook to replace instant noodles.

[0003] As a type of instant noodle that can be stored for a long time without drying, there is a known method that involves acid-treating cooked noodles and then further sterilizing them in cans, known as "fresh wet noodles" (also called wet-process instant noodles or LL noodles). However, cooked noodles are less chewy. In addition, due to the acid treatment, if traditional Chinese noodles, which are inherently alkaline, are made into LL noodles, the flavor sometimes feels off. Therefore, it is difficult to provide a type of noodle that is satisfactory in both texture and flavor.

[0004] Raw noodles that have not undergone drying treatment are also known, as well as semi-raw noodles made to improve their preservation. However, both raw and semi-raw noodles essentially require boiling in a pot to reach an edible state, making them less convenient to cook. Furthermore, for semi-raw noodles, the cooking time is longer compared to raw noodles because the moisture content is reduced to improve preservation.

[0005] For raw and semi-raw noodles, there is a known technique that allows them to be eaten simply by pouring in boiling water.

[0006] Patent document 1 (Japanese Patent Application Publication No. 11-28067) discloses a method for manufacturing raw or semi-raw Chinese noodles, characterized in that high-protein wheat flour with a protein content of 15-18% is used as the main raw material, and starch is added and mixed in a ratio of 10-60% by weight and egg white powder of 0.3-2% by weight, and then the noodles are made by conventional methods.

[0007] Patent document 2 (Japanese Patent Application Publication No. 2006-288340) discloses a method for manufacturing raw noodles, characterized by using high-protein wheat flour with a protein content of 20-29% by weight and etherified starch as raw material powders, mixing etherified starch in the raw material powders at a ratio of 25-50% by weight, and making noodles using conventional methods, and ensuring that the cross-sectional area of ​​the noodles is 2.8 mm during the noodle forming process. 2 the following.

[0008] Patent Document 3 (Japanese Patent Application Publication No. 2005-318832) discloses a type of rehydrated raw or semi-raw noodle containing 18-36% by weight of hydroxypropylated tapioca starch with a degree of etherification of 0.08-0.15. Patent Document 3 also discloses that the apparent bulk density of these rehydrated raw or semi-raw noodles is set to 0.25-0.45 g / cm³. 3 Then place it in a container for rehydration.

[0009] Existing technical documents

[0010] Patent documents

[0011] Patent Document 1: Japanese Patent Application Publication No. 11-28067

[0012] Patent Document 2: Japanese Patent Application Publication No. 2006-288340

[0013] Patent Document 3: Japanese Patent Application Publication No. 2005-318832 Summary of the Invention

[0014] The problem that the invention aims to solve

[0015] In patent documents 1 to 3, by using a large amount of starch as the raw material for raw or semi-raw noodles, the raw or semi-raw noodles can be made edible even when the cooking temperature is lower than that of boiled noodles. However, increasing the amount of starch added reduces noodle-making suitability (the characteristics suitable for noodle making). If gluten or other ingredients are added to further improve noodle-making suitability, more water needs to be added compared to ordinary raw noodles. As a result, the water activity of the raw noodles increases, making long-term storage difficult. Raw noodles are typically not distributed at room temperature like instant noodles, but rather within a refrigerated (cold chain) temperature range.

[0016] Semi-raw noodles, made by adjusting the moisture content of cut raw noodles at around 40°C, have a relatively low water activity (around 0.85-0.90, which is generally considered incompatible with most bacteria in microbiology), allowing for long-term storage and distribution at room temperature. However, the production of semi-raw noodles requires the installation of a dryer and incurs drying time, making it less advantageous from a cost and energy perspective.

[0017] Sometimes, instant noodles are reheated with hot water from the kettle provided by the convenience store before consumption. The kettle's hot water is set to a temperature of, for example, 98°C, and the supplied hot water is below the boiling point at normal atmospheric pressure (100°C).

[0018] The purpose of this disclosure is to provide a type of fresh noodle that can be circulated and stored at room temperature for a long time, just like instant noodles. It can be rehydrated and eaten without leaving a raw or astringent taste, and has excellent taste and flavor (including texture) by simply adding water that is cooler than boiling water, such as hot water from a convenience store kettle (about 95°C to 98°C).

[0019] Methods for solving problems

[0020] The inventors believe that achieving the same moisture content and water activity in raw noodles that can be circulated at room temperature as semi-raw noodles that have not undergone drying is crucial. Through in-depth research, the inventors discovered that when preparing dough for raw noodles containing a significant amount of starch that aids rehydration, adding at least one polyol compound from sugar alcohols and oligosaccharides ensures noodle-making suitability even when water addition is suppressed. Furthermore, the inventors found that raw noodles made using this dough (raw dough) can have their moisture content and water activity controlled to a level suitable for room temperature circulation and long-term storage; they can be eaten simply by adding boiling water, and have excellent taste and flavor. Moreover, the inventors further discovered that by adjusting the water activity to 0.88–0.91, a raw noodle with excellent taste and flavor can be provided even when rehydrated using hot water at a temperature lower than boiling water (such as hot water from a kettle).

[0021] This disclosure includes the following schemes.

[0022] [Solution 1] A type of raw noodles packaged with packaging material, which, based on solid components, contains 10% to 35% by mass of starch and 2.5% to 12% by mass of at least one polyol compound selected from sugar alcohols and oligosaccharides, wherein the raw noodles have a volatile content of 27% to 32% by mass and a water activity of 0.88 to 0.91.

[0023] [Solution 2] The raw noodles packaged with packaging material according to Solution 1, wherein the sugar alcohol comprises at least one selected from xylitol, erythritol, sorbitol, reducing sugar syrup, maltitol, lactitol, paragentitol (isomaltitol) and glycerol.

[0024] [Solution 3] The raw noodles packaged with packaging material according to Solution 1, wherein the oligosaccharide contains at least one selected from trehalose, maltotriose and maltosyl trehalose.

[0025] [Scheme 4] The raw noodles packaged with packaging material according to any one of Schemes 1 to 3, based on the solid content, further contain 0.15% to 1.0% by mass of at least one calcium-containing material selected from calcined calcium and calcium hydroxide.

[0026] [Scheme 5] Raw noodles packaged with packaging material according to any one of Schemes 1 to 4, wherein the ethanol content of the raw noodles is 1% to 3% by mass, and the volume ratio of ethanol in the packaging material is 0.5% to 2.0%.

[0027] [Solution 6] Raw noodles packaged with packaging material according to any one of Solutions 1 to 5, wherein the surface of the raw noodles is coated with dusting powder (anti-sticking powder).

[0028] [Solution 7] A method for manufacturing raw noodles packaged in packaging material, comprising the following steps:

[0029] Dough is obtained by kneading (i.e., mixing or kneading) a dough containing 100 parts by weight of a main ingredient containing 10% to 35% by weight of starch, 2.5 to 12 parts by weight of a flour ingredient selected from sugar alcohols and oligosaccharides, and water.

[0030] Cut raw noodles from the dough, and

[0031] The raw noodles are packaged with packaging materials.

[0032] [Solution 8] According to the method of Solution 7, wherein the sugar alcohol comprises at least one selected from xylitol, erythritol, sorbitol, reducing sugar syrup, maltitol, lactitol, palaginitol and glycerol.

[0033] [Solution 9] According to the method of Solution 7, wherein the oligosaccharide comprises at least one selected from trehalose, maltotriose and maltosyltrehalose.

[0034] [Scheme 10] The method described in any of Schemes 7 to 9, wherein the amount of water is 21 to 28 parts by mass based on 100 parts by mass of the main raw material.

[0035] [Scheme 11] The method according to any one of Schemes 7 to 10, wherein the flour raw material further comprises at least one calcium-containing material selected from calcined calcium and calcium hydroxide in a proportion of 0.15 to 1.0 parts by weight relative to 100 parts by weight of the main raw material.

[0036] [Scheme 12] The method according to any one of Schemes 7 to 11, wherein the polyol compound is contained in the dough raw material in the form of emulsified oil.

[0037] Invention Effects

[0038] According to this disclosure, a raw noodle is provided that, like instant noodles, can be circulated at room temperature and stored for a long time. It can be eaten simply by adding water that is cooler than boiling water, such as hot water from a water dispenser in a convenience store (around 95°C to 98°C), without leaving a raw or astringent taste. Moreover, the raw noodle performs well in both taste and texture.

[0039] The foregoing description should not be construed as revealing all embodiments of the invention or all advantages associated with the invention. Detailed Implementation

[0040] Hereinafter, for illustrative purposes, representative embodiments of the present invention are described in more detail, but the present invention is not limited to these embodiments. In the following description, "parts" and "%" to indicate quantity and proportion are based on mass unless otherwise stated.

[0041] In this disclosure, "noodles" refers to foods made primarily from powdered ingredients such as wheat flour and starch, processed into strips, sheets, or other shapes, and cooked to an edible state through methods such as stewing, boiling, steaming, stir-frying, adding hot water, direct heating, or heating with water in a microwave oven. Examples of noodles include: udon noodles, buckwheat noodles, Chinese noodles, ramen, buckwheat noodles, sago noodles, dumpling wrappers, shumai wrappers, Vietnamese pho, glass noodles, and pasta. Examples of noodle states before cooking include: raw noodles, semi-cooked noodles, dried noodles, steamed noodles, boiled noodles, frozen noodles, and instant noodles.

[0042] In this disclosure, "raw noodles" refers to noodles made by cutting dough into strips, stretching dough and cutting it into circles or squares, etc. After the dough is processed into product shapes, it is usually not dried using a dryer or the like, but is used directly as a product.

[0043] [Method for manufacturing raw noodles packaged in packaging materials]

[0044] One embodiment of a method for manufacturing raw noodles packaged in packaging materials includes the following steps: kneading a dough containing 100 parts by weight of a main raw material containing 10% to 35% by weight of starch, 2.5 to 12 parts by weight of a flour raw material selected from sugar alcohols and oligosaccharides, and water to obtain a dough; cutting raw noodles from the dough; and packaging the raw noodles in packaging materials. Apart from these features, processes previously known in the field of raw noodle making can also be used, without particular limitations.

[0045] Traditionally, raw noodles need to be boiled in water or heated in a microwave after adding water. This means that the water in which the noodles are soaking needs to be continuously heated from the outside during cooking. In contrast, the raw noodles of this disclosure, due to their higher starch content, can be cooked to a ready-to-eat state simply by rehydration.

[0046] According to this embodiment, dough is prepared by adding 2.5 to 12 parts by weight of at least one polyol compound selected from sugar alcohols and oligosaccharides to 100 parts by weight of a main raw material containing 10% to 35% starch. Even when using a main raw material with a high starch content and suppressing the amount of water added, dough with good dough-making suitability can be obtained. Raw noodles made using this dough have volatile component content and water activity controlled to a level suitable for room temperature circulation and long-term storage within packaging materials.

[0047] <Noodle Ingredients>

[0048] As a raw material for fresh noodles, any known main and secondary raw materials used in the manufacture of fresh noodles can be used without particular restrictions. A portion of the raw material, such as wheat flour, starch, gluten, emulsified oils, etc., is typically used in a state containing a balanced moisture content. In this disclosure, the description of the content or amount of raw material used in the manufacture of fresh noodles refers to a value including the moisture content contained in the raw material.

[0049] (Main ingredient)

[0050] Besides starch, other main raw materials include wheat flour, buckwheat flour, barley flour, rice flour, and other grain flours. Grain flours can be used alone or in combination with two or more types.

[0051] In one embodiment, the main ingredient includes wheat flour. Examples of wheat flour include ASW (Australian white intercalary wheat, with a protein content of approximately 10% by mass), HRW (American red hard wheat, with a protein content of approximately 11% by mass), and PH (Australian hard wheat, with a protein content of approximately 12% by mass). In embodiments where the raw noodles are provided in the form of instant cup noodles, a high protein content, for example, 11% by mass or more, is advantageous from the viewpoint of texture and flavor.

[0052] Examples of starches include sweet potato starch, potato starch, tapioca starch, waxy corn starch, corn starch, and wheat starch. Etherified starches, esterified starches, cross-linked starches, and acidified starches obtained from these starches can also be used. One type of starch can be used alone, or two or more types can be used in combination.

[0053] As starches, tapioca starch, potato starch, waxy corn starch, and etherified and esterified starches of these starches are preferred. Compared to wheat flour, tapioca starch, potato starch, and waxy corn starch have lower gelatinization initiation temperatures and higher water absorption rates, thus the heat from pouring in hot water effectively promotes α-gelatinization. Therefore, these starches are beneficial for the rehydration of raw noodles.

[0054] Etherification or esterification of cassava starch, potato starch, or waxy corn starch can further promote α-oxidation upon pouring into hot water. There are no particular limitations on the methods or extent of etherification and esterification. Examples of etherified starch include hydroxypropyl starch. Examples of esterified starch include starch acetate, starch phosphate, and octenyl succinate starch ester.

[0055] Starch can be cross-linked, but if moderately or highly cross-linked starch is used, α-alloying is difficult to achieve, and the rehydrated raw noodles are prone to having an insufficiently α-alloyed, powdery texture. Therefore, if moderately or highly cross-linked starch is used, in addition to cross-linking, it is preferable to use etherified or esterified cross-linked starch that has undergone etherification, esterification, or other processing.

[0056] From the viewpoint of rehydration, the gelatinization initiation temperature of starch is preferably 45°C to 65°C, more preferably 48°C to 55°C. In this disclosure, the gelatinization initiation temperature of starch is determined by differential scanning calorimetry (DSC) using the measurement conditions described in the examples.

[0057] The starch content in the main ingredient is 10% to 35% by mass, preferably 12% to 30% by mass. Controlling the starch content above 10% by mass ensures good rehydration and prevents a powdery texture. Controlling the starch content below 35% by mass avoids undesirable textures caused by excessive starch, such as a gelatinous chewiness or the stickiness of raw noodles. The amount of starch used can be adjusted within the above range according to the desired noodle thickness, i.e., the cross-sectional area of ​​the noodles. For example, when making thin noodles such as tonkotsu ramen, less starch can be used, while when making medium-thick or thick noodles, a higher amount of starch is preferred to ensure good rehydration upon consumption.

[0058] (Polyol compounds)

[0059] The polyol compound is selected from at least one of sugar alcohols and oligosaccharides. By using polyol compounds, dough with excellent dough-making properties can be obtained even when using main raw materials with a high starch content and suppressing the amount of water added. In addition, polyol compounds can reduce the water activity of raw noodles.

[0060] The sugar alcohol is not particularly limited, but preferably includes at least one selected from xylitol, erythritol, sorbitol, reducing sugar syrup, maltitol, lactitol, palaginitol, and glycerol. More preferably, it includes at least one selected from sorbitol and reducing sugar syrup. Sorbitol and reducing sugar syrup are particularly advantageous because they have low sweetness and little impact on the texture of raw noodles.

[0061] Oligosaccharides are sugars composed of approximately 2 to 10 monosaccharides linked together. There are no particular limitations on the oligosaccharides, but it is preferable to include at least one selected from trehalose, maltotriose, and maltosyltrehalose, with trehalose being more preferred because it helps prevent browning of raw noodles during long-term storage. Maltotriose is well known to be a major component of syrups, therefore it can be used in dough preparation in syrup form.

[0062] Polyol compounds can also be used in the form of emulsified oils based on polyols. The oil content in emulsified oils can be, for example, 20% to 40% by mass. The oil contained in emulsified oils can inhibit the noodle strip from adhering to the rollers during noodle making, thereby further improving noodle adaptability.

[0063] The amount of polyol compound used, based on 100 parts by weight of the main raw material, is 2.5 to 12 parts by weight, preferably 3 to 11 parts by weight. By setting the amount of polyol compound used to 2.5 parts by weight or more based on 100 parts by weight of the main raw material, the amount of water added can be effectively reduced while ensuring noodle-making suitability, and the volatile component content and water activity of the raw noodles can be further reduced. By setting the amount of polyol compound used to 12 parts by weight or less based on 100 parts by weight of the main raw material, the clumping of raw noodles can be inhibited, and the original flavor and texture of the raw noodles can be maintained.

[0064] (ethanol)

[0065] To further improve shelf life, ethanol can be added to the noodle ingredients. Ethanol can be obtained at a concentration of 60% or 70% (v / v). Ethanol can achieve a higher level of sterilization by using ethanol preparations formulated with sodium lactate, pH adjusters, hops, emulsifiers, etc. When using 70% (v / v) ethanol, it is desirable to add it at approximately 2% to 6% by mass of the noodle ingredients. This will leave approximately 1% to 3% by mass of ethanol in the finished raw noodles, allowing them to be stored for a longer period. Since the production process of raw noodles does not involve drying, more ethanol can remain compared to semi-raw noodles. Ethanol has the effect of reducing the water activity of raw noodles; therefore, by adding ethanol, the water activity of raw noodles can be reduced to a desired range.

[0066] (Calcium-containing materials)

[0067] Calcium-containing ingredients can be added to noodle ingredients. These ingredients lower the gelatinization initiation temperature of the starch in raw noodles. Therefore, without excessively increasing the starch content of the raw noodles, the heat generated by pouring boiling water can produce sufficient alpha-starch to reach an edible state. By avoiding excessive starch use, the sticky texture and greasiness of the raw noodles can be suppressed, resulting in fresh noodles with excellent taste and flavor. Calcium-containing ingredients can also increase the pH value of the raw noodles, thereby improving their shelf life and stability.

[0068] The calcium-containing material is preferably selected from at least one of calcined calcium and calcium hydroxide. In this disclosure, calcined calcium refers to a material with calcium oxide as the main component obtained by calcining lime, seashells, eggshells, etc., as raw materials, which is different from calcium phosphate obtained by calcining fish bones, whey, etc. Calcium hydroxide can be added externally or generated by hydration of calcined calcium with moisture in the flour raw materials.

[0069] Based on 100 parts by weight of the main ingredient, the amount of calcium-containing raw material used is preferably 0.15 parts by weight to 1.0 parts by weight, more preferably 0.2 parts by weight to 0.8 parts by weight, and even more preferably 0.3 parts by weight to 0.6 parts by weight. By setting the amount of calcium-containing raw material used to 0.15 parts by weight or more based on 100 parts by weight of the main ingredient, rehydration properties can be ensured, preventing a powdery texture. By setting the amount of calcium-containing raw material used to 1.0 parts by weight or less based on 100 parts by weight of the main ingredient, the texture of the raw noodles can be maintained at an acceptable level for the product.

[0070] (salt)

[0071] Salt can be added to flour ingredients. Salt not only contributes to flavor but also reduces water activity and inhibits bacterial growth. Adding 1% by mass of salt can reduce water activity by approximately 0.008, demonstrating a particularly strong water activity inhibition effect.

[0072] Based on 100 parts by weight of the main ingredient, the amount of salt used is preferably 0.5 to 3 parts by weight, more preferably 1.5 to 2.5 parts by weight. By setting the amount of salt used to 0.5 parts by weight or more based on 100 parts by weight of the main ingredient, the water activity can be effectively reduced. By setting the amount of salt used to 3 parts by weight or less based on 100 parts by weight of the main ingredient, excessive saltiness in the raw noodles can be avoided.

[0073] (Other by-products)

[0074] The dough ingredients may also include other by-products. Examples of by-products include: lye (e.g., sodium carbonate, potassium carbonate, sodium bicarbonate, or a combination of two or more of these), phosphates (e.g., trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium metaphosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, tripotassium phosphate, tetrapotassium pyrophosphate, or a combination of two or more of these), eggs, gluten, glycine, and fish protein. Glycine and fish protein act as antibacterial or preservative agents.

[0075] <Preparation of Dough (Raw Dough)>

[0076] By using mixing devices such as kneading machines (dough mixers) and planetary mixers, starch-containing main ingredients, polyol compounds, water, and other auxiliary ingredients such as ethanol, calcium-containing materials, salt, alkaline water, and gluten, as needed, dough (dough sheet) can be obtained. Powdered auxiliary ingredients such as gluten can be mixed with the main ingredients in advance. Salt, alkaline water, etc., can be dissolved in water in advance.

[0077] The amount of water added to the main raw material (also referred to as "water addition amount" in this disclosure) is preferably adjusted to achieve both noodle-making suitability and a volatile component content of 27% to 32% by mass and a water activity of 0.88 to 0.91 for the raw noodles. The amount of water added depends on the amount of main and auxiliary raw materials used, and is preferably set to 21 to 28 parts by mass based on 100 parts by mass of the main raw material, more preferably 22 to 27 parts by mass. Setting the water addition amount to 21 parts by mass or more based on 100 parts by mass of the main raw material ensures noodle-making suitability. Setting the water addition amount to 28 parts by mass or less based on 100 parts by mass of the main raw material keeps the volatile component content and water activity of the raw noodles within a range conducive to long-term preservation.

[0078] During manufacturing and storage, it is preferable to adjust manufacturing parameters such as polyol, salt, ethanol, and water addition to keep the water activity of the raw noodles within the range of 0.88 to 0.91.

[0079] <Cutting raw noodles>

[0080] Raw noodles are formed by rolling and stretching dough to obtain thin, long strips, which are then continuously cut, for example, using a noodle-cutting device. Dough can also be passed through an extruder to obtain dense strips that can be used to cut raw noodles. The strips can also be cut into squares or circles to form raw noodles. The width of the raw noodles can be, for example, 1 mm to 10 mm. The thickness of the raw noodles can be, for example, 0.5 mm to 10 mm. Typically, the raw noodles are cut into edible units in subsequent processes.

[0081] <Sprinkling powder>

[0082] A dusting powder (anti-sticking powder) can be applied to the surface of the raw noodles, preferably. There are no particular limitations on the dusting powder; general noodle-making dusting powders can be used, such as raw starch or processed starch. Examples of raw starch include corn starch, potato starch, tapioca starch, and sago starch. Examples of processed starch include products that have undergone acid treatment or bridging treatment of these raw starches. Processed starches can reduce the stickiness of raw noodles and improve the stickiness or turbidity when hot water is added before consumption. From the perspective of low stickiness, corn starch and its processed starches are suitable. As a dusting powder, dried starch with the moisture removed can be used. The dusting powder prevents the raw noodles from sticking together during transportation or long-term storage and promotes the looseness of the raw noodles when eaten. Typically, after applying the dusting powder to the surface of the strips of raw noodles, the noodles are then cut into serving portions.

[0083] <Package>

[0084] Fresh noodles are packaged using packaging materials. Fresh noodles can also be packaged in one-serving portions. There are no particular restrictions on the shape of the packaging materials; they can be bags, cups, boxes, etc.

[0085] There are no particular restrictions on the packaging materials used, but packaging materials with high barrier properties to ethanol gas are preferred. More preferably, these are single-layer OPP (extended polypropylene) structures, or laminated structures with OPP / PE (extended polypropylene / polyethylene), NY / PE (nylon / polyethylene), OPP / CPP (extended polypropylene / cast polypropylene), KOP / PE (polypropylene / polyethylene coated with polyvinylidene chloride), transparent vapor-deposited PET / CPP, or barrier OPP / PE structures, with an ethanol gas permeability of 10 g / (m³) at 40°C. 2 A thin film with a permeability of less than 24 hours is preferred, and an ethanol gas permeability of 5 g / (m²) at 40°C is even more preferred. 2 Thin films with a lifespan of 24 hours or less.

[0086] Fresh noodles packaged in packaging material

[0087] One embodiment of the packaged raw noodles, based on solid components, comprises: 10% to 35% by mass of starch, and 2.5% to 12% by mass of at least one polyol compound selected from sugar alcohols and oligosaccharides. The volatile content of the raw noodles is 27% to 32% by mass, and the water activity is 0.88 to 0.91. By maintaining the water activity of the raw noodles at 0.88 or higher, the relatively high starch content also produces a synergistic effect, enabling the raw noodles to rehydrate even when using water at a lower temperature than boiling water, such as hot water at around 95°C to 98°C, while maintaining good taste and flavor. By maintaining the water activity of the raw noodles at 0.91 or lower, bacterial growth can be inhibited when storing the raw noodles in the packaging material.

[0088] In this disclosure, the volatile component content and water activity of the raw noodles are values ​​measured according to the steps described in the examples. The solid component of the raw noodles refers to the value calculated by "mass of raw noodles × (100 - volatile component content (%)) / 100". The water contained in the flour raw materials used to manufacture the raw noodles, such as wheat flour, starch, gluten, emulsified oil, etc., usually evaporates when the volatile component content is measured, and therefore is not included in the solid component. The raw noodles of this embodiment can be circulated at room temperature and stored for a long time.

[0089] The volatile component content of the raw noodles is preferably 28% to 31% by mass. The water activity of the raw noodles is preferably 0.88 to 0.90.

[0090] By ensuring the starch content of raw noodles is 10% by mass or more, rehydration properties can be guaranteed, preventing a powdery texture. By ensuring the starch content of raw noodles is 35% by mass or less, undesirable textures caused by excessive starch, such as a gelatinous chewiness and stickiness, can be avoided. The starch content of raw noodles, based on solid components, is preferably 12% to 30% by mass. The starch content of raw noodles does not include starch from the grain flour contained in the main ingredient.

[0091] By ensuring that the polyol compound content in the raw noodles is 2.5% by mass or more, the water activity of the raw noodles can be further suppressed. By ensuring that the polyol compound content in the raw noodles is 12% by mass or less, clumping (sticking) of the raw noodles can be suppressed, while maintaining the original texture and flavor of the raw noodles. Based on the solid content, the polyol compound content in the raw noodles is preferably 2.8% by mass to 11% by mass.

[0092] Regarding starch, sugar alcohols, and oligosaccharides, as explained above in the method for manufacturing raw noodles.

[0093] In one embodiment, the raw noodles, based on their solid components, further contain 0.15% to 1.0% by mass of at least one calcium-containing material selected from calcined calcium and calcium hydroxide. Depending on the ratio of the alkaline water used and other additives, ensuring that the calcium-containing material content in the raw noodles is 0.15% by mass or more ensures rehydration and prevents a powdery texture. Maintaining the calcium-containing material content in the raw noodles to 1.0% by mass or less maintains the flavor of the raw noodles at a level acceptable to the product. Based on the solid components, the calcium-containing material content in the raw noodles is preferably 0.2% to 0.8% by mass, more preferably 0.3% to 0.6% by mass.

[0094] Regarding calcium-containing materials, as explained above in the method for manufacturing raw noodles.

[0095] The ethanol content in the raw noodles is preferably 1% to 3% by mass, more preferably 1.5% to 2.5% by mass. By controlling the ethanol content in the noodles within the above range, the raw noodles can be preserved for a longer period of time without affecting their flavor.

[0096] The volume ratio of ethanol in the packaging material (volume of ethanol in the packaging material / internal volume of the packaging material) is preferably 0.5% to 2.0%, more preferably 1.0% to 1.5%. The ethanol in the packaging material can originate from the ethanol used in the production of the raw noodles, i.e., ethanol that evaporates from the raw noodles, or it can be ethanol separately added to the packaging material from the raw noodles. By controlling the ethanol content in the packaging material within the above range, fluctuations in the ethanol content of the noodles can be suppressed, thereby allowing the raw noodles to be stored for a longer period without affecting their flavor.

[0097] The pH value of freshly made raw noodles is preferably 9 or higher, more preferably 9.5 or higher, and even more preferably 10 or higher. Simultaneously, the pH value of freshly made raw noodles is preferably 11.5 or lower, more preferably 11.2 or lower, and even more preferably 11 or lower. In some embodiments, the pH value of freshly made raw noodles is preferably 9 to 11.5, more preferably 9.5 to 11.2, and even more preferably 10 to 11. By setting the pH value of freshly made raw noodles to 9 or higher, a unique flavor produced by alkali can be imparted to ramen and similar products. By setting the pH value of freshly made raw noodles to 11.5 or lower, unpleasant odors caused by excessive alkali can be suppressed. The pH value of raw noodles is determined as follows: 90 mL of distilled water is added to 10 g of raw noodles, the suspension obtained by stirring with a homogenizer for 5 minutes is allowed to stand, and the supernatant is taken as a sample and measured using a pH ion meter HM-42X (DKK Corporation of Toa) at a temperature of 25 ± 0.3 °C. "Just after being made" refers to within 24 hours after the raw noodles are made.

[0098] Raw noodles packaged in packaging material can be further filled into various containers such as cups and bags. In one embodiment, raw noodles packaged in packaging material are provided as cup-packaged food filled into cups.

[0099] The raw noodles disclosed herein can be consumed after rehydration, but the cooking method is not limited to this. For example, the raw noodles of this disclosure can be cooked by boiling in water or by microwaving after adding water, in which case the heating time can be shorter than before. After rehydration, the water used for rehydration can be discarded, and boiling water can be added again before consumption. This allows the soup to be served at a higher temperature while reducing the odor of ethanol. Regarding the temperature of the hot water used for rehydration, boiling water at 100°C is preferred, but when consuming in a convenience store, hot water set to 98°C from a commonly available thermos can also be used for rehydration.

[0100] Example

[0101] The present invention will now be described in more detail based on embodiments, comparative examples and reference examples, but the present invention is not limited to these embodiments.

[0102] <Dough Adaptability>

[0103] The suitability for making dough is evaluated according to the following four levels.

[0104] A: The noodles are connected very well.

[0105] B: The noodles are well connected.

[0106] C: Poor jointing in some areas of the noodles resulted in a slight decrease in the yield.

[0107] D: The noodles are not connected, or most of the noodles are poorly connected, resulting in a significant decrease in the yield.

[0108] <Volatile content>

[0109] Two g of the resulting powder from the pulverized raw noodles was dried at 135°C for 2 hours using a constant-temperature, forced-air dryer (trade name DKN602, Yamato Science Co., Ltd.). The content of volatile components was determined based on the mass difference before and after drying. The content of volatile components is defined as the percentage (%) obtained by dividing the total mass of water and other volatile components such as ethanol contained in the raw noodles under the above conditions by the mass of the raw noodles before drying.

[0110] <Moisture Activity>

[0111] The obtained dough or raw noodles were chopped and filled into the dedicated tray of a moisture activity analyzer (trade name AquaLab TDL 2, Decagon). The moisture activity was measured according to ISO 18787:2017. Regarding Comparative Example 5, due to the poor cohesion of the dough, it was impossible to form neat raw noodles; therefore, the measurement was performed directly in the dough state.

[0112] <Meat and flavor>

[0113] Place 100g of fresh noodles (taken from the packaging) into a 450mL expanded polystyrene (PSP) cup. Pour boiling water (100°C) into the PSP cup to the water level line, quickly cover with aluminum foil, and let stand for 3 minutes. Then pour out the boiling water, pour in boiling water (100°C) again to the water level line, quickly separate the noodles, and then evaluate their texture and flavor. Time was measured using a stopwatch (product name: Seiko S-YARD S052).

[0114] <General viable count>

[0115] Place 10g of sample into a sterile filter bag and add 90g of sterile phosphate-buffered saline to prepare a 10-fold sample stock solution. Homogenize the 10-fold sample stock solution for 1 minute. Add 1mL of the 10-fold sample stock solution to a 15mL test tube containing 9mL of sterile phosphate-buffered saline and stir to prepare a 100-fold sample dilution. Inoculate 1mL of the 100-fold sample dilution onto a Petrifilm AC test strip, cover with spreaders, and let stand for about 1 minute. Place the Petrifilm test strip in a thermostat and incubate under the conditions specified for the AC test strip (35℃, 24 hours). After incubation, count the colonies and calculate the average value. Multiply the average value by the dilution factor to obtain the general viable count (CFU / g). If no colonies are detected, mark it as "<100 CFU / g".

[0116] <coliform count>

[0117] Place 10g of sample into a sterile filter bag and add 90g of sterile phosphate-buffered saline to prepare a 10-fold sample stock solution. Homogenize the 10-fold sample stock solution for 1 minute. Inoculate 1mL of the 10-fold sample stock solution onto a Petrifilm CC test strip, cover with a cover sheet, and let stand for approximately 1 minute. Place the Petrifilm test strip in a thermostat and incubate under the conditions specified for the CC test strip (35°C, 24 hours). After incubation, count the colonies and calculate the average value. Multiply this average value by the dilution factor to obtain the coliform count (CFU / g). If no colonies are detected, mark it as "<10 CFU / g" (indicating negative).

[0118] <The amount of mold and yeast>

[0119] Place 10g of sample into a sterile filter bag and add 90g of sterile phosphate-buffered saline to prepare a 10-fold stock solution. Homogenize the 10-fold stock solution for 1 minute. Inoculate 0.2mL of the 10-fold stock solution into M40Y medium. Place the medium in a thermostat and incubate under the conditions specified for M40Y medium (25℃, 7 days). After incubation, count the colonies and calculate the average value. Multiply this average value by the dilution factor to obtain the number of molds and yeasts (CFU / g). If no colony is detected, mark it as "<50 CFU / g" (indicating negative).

[0120] <α-degree of saturation>

[0121] The degree of alpha gelatinization was determined using glucosylamylase from Toyobo Co., Ltd. as the enzyme, according to the second method of glucosylamylase assay. The determination conditions were based on the standards of the Japan Food Analysis Center Foundation for "Degree of Gelatinization (alpha gelatinization)" (https: / / www.jfrl.or.jp / storage / file / 221.pdf).

[0122] Comparative Examples 1 to 5

[0123] The suitability of raw noodles formulated with starch was investigated through the following experiment. 2.1 kg of wheat flour (11.5% protein content), 0.9 kg of ether-processed tapioca starch, 90 g of gluten, 15 g of calcined shell calcium, 30 g of egg white powder, 6 g of gardenia pigment, 150 g of 70% (v / v) ethanol preparation, 60 g of salt, and 24 g of alkaline water (potassium carbonate) were mixed with water in the amounts listed in Table 1. The mixture was kneaded to form a dough. The dough was then rolled into noodle strips using conventional methods, and then cut into strips using a No. 20 square cutter to obtain raw noodles with a thickness of 1.5 mm.

[0124] Table 1 shows the dough state, dough-making suitability, volatile content, and water activity of Comparative Examples 1 to 5.

[0125] [Table 1]

[0126]

[0127] 1): Value based on 100 parts by weight of the main raw material (wheat flour and ether-processed cassava starch).

[0128] Reducing the amount of water added will decrease the water activity, but it will also reduce the dough's suitability for dough making. For raw noodles that have not undergone a drying process after dough making, in order to achieve a water activity of 0.88~0.91, it is necessary to reduce the amount of water added to ensure that the dough has good dough-making properties.

[0129] Examples 1 to 4

[0130] Reducing sugar syrup (70% by mass aqueous solution), sorbitol (70% by mass aqueous solution), sugar syrup (70% by mass aqueous solution, the main component of which is maltotriose, with a content of more than 50% by mass), or trehalose, which are polyol compounds, are added to 10 parts by mass (Examples 1-3) or 7 parts by mass (Example 4) relative to 100 parts by mass of the main raw material (wheat flour and etherified tapioca starch). The amount of water added is set to 660g (22.0 parts by mass relative to 100 parts by mass of the main raw material, Examples 1-3) or 750g (25.0 parts by mass relative to 100 parts by mass of the main raw material, Example 4), respectively. The remaining steps are the same as those in Comparative Example 1, and raw noodles are obtained.

[0131] Table 2 shows the state, dough-making suitability, volatile component content, and water activity of the doughs in Examples 1 to 4.

[0132] [Table 2]

[0133]

[0134] By adding polyol compounds, the dough's adaptability is improved, even with less water, thus enabling the production of raw noodles.

[0135] Examples 5-8, Comparative Examples 6 and 7

[0136] Except for changing the amount of reducing sugar syrup (70% by mass aqueous solution) added as shown in Table 3, the remaining steps are the same as those in Comparative Example 5 (660g of water added, which is 22.0 parts by mass relative to 100 parts by mass of main raw material), thus obtaining raw noodles.

[0137] Table 3 shows the dough-making suitability, calculated water addition, volatile component content, and water activity of Examples 5-8, Comparative Examples 6 and 7. The calculated water addition is based on an initial water addition of 660g, plus the water content (30% by mass) contained in the reducing sugar syrup.

[0138] [Table 3]

[0139]

[0140] 1): Value based on 100 parts by weight of the main raw material (wheat flour and ether-processed cassava starch).

[0141] By adding 2.5 parts by mass or more of reducing sugar syrup, a polyol compound, relative to 100 parts by mass of the main ingredient, the dough-making suitability can be improved. The calculated water addition is at the same level as that of Comparative Example 4 or Comparative Example 5, indicating that the dough-making suitability of the dough with a low volatile content is improved by adding the polyol compound. Furthermore, the water activity of Examples 5 to 8 is lower than that of Comparative Example 4 and Comparative Example 5. Comparative Example 7 has good dough-making suitability and water activity, but the raw noodles were observed to be too soft and had a lot of lumps.

[0142] Examples 9 to 11, Comparative Examples 8 and 9

[0143] Except for the amount of emulsified oil (product name: Super frenzy KMG, manufactured by Riken Vitamin Co., Ltd., with a polyol content of 64% by mass) obtained by dispersing liquid oil with reducing sugar syrup, sorbitol and other polyol compounds as the base material, which was changed as shown in Table 4, the other steps were the same as those in Comparative Example 5 (660g of water added, which is 22.0 parts by mass relative to 100 parts by mass of main raw material), thereby obtaining fresh noodles.

[0144] Table 4 shows the dough-making suitability, volatile component content, and water activity of Examples 9-11, Comparative Examples 8 and 9. Table 4 also shows the amount of polyol compound added, calculated from the amount of emulsified oil and the content of the polyol compound.

[0145] [Table 4]

[0146]

[0147] 1): Value based on 100 parts by weight of the main raw material (wheat flour and ether-processed cassava starch).

[0148] Even when polyol compounds are used in the form of emulsified oils, they can improve dough consistency and suppress water activity. Because the oils contained in emulsified oils can produce a non-sticky dough, dough consistency is significantly improved even with a low amount of polyol compounds added. While Comparative Example 9 showed good dough consistency and water activity, the raw noodles were found to be too soft and clump together excessively.

[0149] See Example 1 and Example 2

[0150] The following experiment investigated the effect of the presence or absence of calcined calcium on the rehydration of raw noodles. In the experiment, based on 2.1 kg wheat flour (protein content 11.5% by mass), 0.9 kg ether-processed tapioca starch, 90 g gluten, 30 g egg white powder, 6 g gardenia pigment, 150 g 70% (v / v) ethanol preparation, 60 g salt, and 30 g alkaline solution (a mixture of potassium carbonate and sodium metaphosphate), 15 g of calcined shell calcium (0.5 parts by mass relative to 100 parts by mass of the main ingredients (wheat flour and ether-processed tapioca starch)) was added in Reference Example 2, while no calcium was added in Reference Example 1. Based on 100 parts by mass of the main ingredients (wheat flour and ether-processed tapioca starch), 25 parts by mass (750 g) of water were added, and the resulting mixture was kneaded to form a dough. The dough was rolled into noodle strips using conventional methods, and the noodle strips were cut using a No. 20 square cutter to obtain raw noodles with a thickness of 1.5 mm. Cut the raw noodles into single-serving units (100g each), pack them into OPP / PE packaging material, and add 2g of ethanol volatile agent for packaging.

[0151] Table 5 shows the evaluation results of the taste and flavor of Reference Example 1 and Reference Example 2.

[0152] [Table 5]

[0153]

[0154] The addition of calcined calcium improved the taste and flavor.

[0155] Differential Scanning Calorimetry (DSC) Determination

[0156] Differential scanning calorimetry (DSC) was performed on Reference Example 1 and Reference Example 2.

[0157] The measurement conditions are as follows.

[0158] Equipment: DSC-60 (Shimadzu Corporation)

[0159] Reference: 20μL of water

[0160] Starting temperature: 30℃

[0161] Target temperature: 110℃

[0162] Heating rate: 10℃ / minute

[0163] Atmosphere: air

[0164] Table 6 shows the results of the DSC measurements.

[0165] [Table 6]

[0166]

[0167] When calcined calcium is added, the endothermic onset temperature drops significantly. This means that the gelatinization onset temperature of raw noodles decreases, allowing gelatinization to begin more quickly and rapidly when boiling water is poured in. Therefore, it is believed that good taste and flavor can be achieved solely through the heat generated by pouring in boiling water.

[0168] See Examples 3 to 8

[0169] Except for changing the amount of calcined calcium added from the shells to the amount recorded in Table 7, raw noodles were obtained following the same steps as in Reference Example 2.

[0170] Table 7 shows the evaluation results of the taste and flavor of Reference Examples 3 to 8.

[0171] [Table 7]

[0172]

[0173] 1) Value based on 100 parts by weight of the main raw material (wheat flour and ether-processed cassava starch).

[0174] Increasing the amount of calcined calcium added can improve the taste, but as the amount added increases, a bitter taste caused by the calcined calcium can gradually be detected. It should be noted that when a large amount of calcined calcium is added, the noodles are prone to discoloration depending on the storage conditions of the raw noodles.

[0175] Comparative Example 10

[0176] Using 1.8 kg of wheat flour and 1.2 kg of ether-processed cassava starch as the main raw materials, with a starch content of 40% by mass, 28 parts by mass (840 g) of water were added to 100 parts by mass of the main raw materials. The resulting mixture was kneaded to form a dough, and the remaining steps were the same as in Reference Example 1 to obtain raw noodles. The amount of water added was adjusted to obtain a dough with the same hardness as in Reference Example 1.

[0177] Comparative Example 11

[0178] Using 1.5 kg of wheat flour and 1.5 kg of ether-processed cassava starch as the main raw materials, with a starch content of 50% by mass, 31 parts by mass (930 g) of water were added to 100 parts by mass of the main raw materials. The resulting mixture was kneaded to form a dough, and the remaining steps were the same as in Reference Example 1 to obtain raw noodles. The amount of water added was adjusted to obtain a dough with the same hardness as in Reference Example 1.

[0179] Table 8 shows the evaluation results of the taste and flavor of Comparative Example 10 and Comparative Example 11.

[0180] [Table 8]

[0181]

[0182] 1): The value is based on 100 parts by mass of the main raw material (wheat flour and ether-processed cassava starch).

[0183] Increasing the starch content to lower the gelatinization initiation temperature of raw noodles may eliminate the powdery texture caused by insufficient alpha formation, but it will also produce an undesirable texture due to excessive starch, such as a gelatinous chewiness and a sticky feel. Since the amount of water added also increases with the starch content, the water activity of the raw noodles is expected to rise, leading to a decrease in shelf-life stability.

[0184] By adding calcined calcium, even without excessively increasing the starch content, it is possible to achieve an edible state through rehydration, thus obtaining fresh noodles with a non-powdery texture and excellent taste.

[0185] Example 12

[0186] The preservation stability of raw noodles was evaluated through the following experiment. A dough was formed by kneading a mixture containing 2.1 kg of wheat flour (11.5% by mass protein), 0.9 kg of ether-processed tapioca starch, 90 g of gluten, 15 g of calcined shell calcium, 200 g of 70% (v / v) ethanol preparation, 60 g of salt, 60 g of alkaline water (a mixture of potassium carbonate, trisodium phosphate, and sodium metaphosphate), 300 g of emulsified oil (trade name Super frenzyKMG, manufactured by Riken Vitamin Co., Ltd., with 64% by mass polyols), 6 g of egg white powder, 12 g of gardenia pigment, 3 g of antioxidant, and 830 g of water (27.6 parts by mass based on 100 parts by mass of the main ingredients (wheat flour and ether-processed tapioca starch combined)). The dough was rolled into noodle strips using conventional methods, and then cut into noodle strips using a No. 16 square cutter to obtain raw noodles with a thickness of 1.6 mm. Cut the raw noodles into serving sizes (100g) and pack them into transparent vapor-deposited PET / CPP packaging material. Store the packaged raw noodles at room temperature for 4 months.

[0187] Table 9 shows the general viable bacterial count, coliform count, mold and yeast count, and water activity for Example 12. The ethanol content in the raw noodles and the volume ratio of ethanol in the packaging material were determined by gas chromatography. In the evaluation of taste and flavor, hot water set to 98°C in a kettle was used instead of boiling water at 100°C, and the water was left to stand for 3 minutes after filling.

[0188] [Table 9]

[0189]

[0190] Even four months after production, no spoilage occurred. The water activity remained stable for three months after production, and there were no issues with taste and flavor, so it is assumed that the taste and flavor will remain stable four months after production.

[0191] Example 13

[0192] A dough was made by kneading a mixture containing 2.55 kg of wheat flour (11.5% by mass protein), 0.45 kg of ether-processed cassava starch, 60 g of gluten, 15 g of calcined shell calcium, 160 g of 70% (v / v) ethanol preparation, 60 g of salt, 6 g of egg, 60 g of alkaline water (a mixture of potassium carbonate, trisodium phosphate, and disodium hydrogen phosphate), 210 g of emulsified oil (Super frenzy KMG, manufactured by Riken Vitamin Co., Ltd., with a polyol content of 64% by mass), and 710 g of water (23.6 parts by mass based on 100 parts by mass of the main ingredients (wheat flour and ether-processed cassava starch). The dough was then rolled into noodle strips using conventional methods, and then cut into noodle strips using a No. 26 square cutter to obtain raw noodles for Hakata tonkotsu ramen with a noodle thickness of 1.3 mm. The raw noodles were cut into serving sizes (100g), coated evenly with 2g of starch (oxidized sago starch), and then packed into transparent vapor-deposited PET / CPP packaging material. Seven days after manufacturing, the raw noodles had a volatile content of 28.5% by mass, a water activity (AW) of 0.8937, and a pH of 11.07.

[0193] After packaging, the taste and flavor were evaluated after being left at room temperature for 7 days, and the results are shown in Table 10. In the evaluation of taste and flavor, hot water set to 98℃ (actual temperature 96℃) in a kettle was used instead of boiling water at 100℃, and the water was left to stand for 60 seconds after being poured in.

[0194] Comparative Example 12

[0195] Except for using 300g of emulsified oil and 600g of water (based on 100 parts by weight of the main raw materials (wheat flour and ether-processed tapioca starch), which is 20.0 parts by weight), the remaining steps were the same as in Example 13 to produce and evaluate the raw noodles. After 7 days of production, the volatile content of the raw noodles was 27.3% by weight, the water activity (AW) was 0.8774, and the pH was 10.96. The taste and flavor were evaluated after 7 days of storage at room temperature following packaging, and the results are shown in Table 10.

[0196] Example 14

[0197] A dough was made by kneading together a mixture of 2.1 kg wheat flour (11.5% by mass protein), 0.9 kg ether-processed cassava starch, 90 g gluten, 15 g calcined shell calcium, 200 g 70% (v / v) ethanol preparation, 60 g salt, 60 g alkaline water (a mixture of potassium carbonate, trisodium phosphate, and disodium hydrogen phosphate), 270 g emulsified oil (product name Super frenzy KMG, manufactured by Riken Vitamin Co., Ltd., with a polyol content of 64% by mass), 3 g egg white powder, 12 g gardenia pigment, 3 g antioxidant, and 800 g water (based on 100 parts by mass of the main ingredients (wheat flour and ether-processed cassava starch), which is 26.6 parts by mass). The dough was rolled into noodle strips using conventional methods, and then cut into noodle strips using a No. 16 square cutter to obtain raw noodles with a thickness of 1.6 mm. The raw noodles were cut into serving sizes (100g), coated evenly with 2g of starch (oxidized sago starch), and then packed into transparent vapor-deposited PET / CPP packaging material. Seven days after manufacturing, the raw noodles had a volatile content of 30.8% by mass, a water activity (AW) of 0.8910, and a pH of 10.95.

[0198] After packaging, the taste and flavor were evaluated after being left at room temperature for 7 days, and the results are shown in Table 10. In the evaluation of taste and flavor, hot water set to 98℃ (actual temperature 96℃) in a kettle was used instead of boiling water at 100℃, and the water was left to stand for 3 minutes after filling.

[0199] Comparative Example 13

[0200] Except for using 300g of emulsified oil and 600g of water (based on 100 parts by weight of the main raw materials (wheat flour and ether-processed tapioca starch), which is 20.0 parts by weight), the remaining steps were the same as in Example 14 to produce raw noodles and evaluate them. After 7 days of production, the volatile content of the raw noodles was 26.9% by weight, the water activity (AW) was 0.8760, and the pH was 10.93.

[0201] [Table 10]

[0202]

[0203] For the raw noodles in Example 14, boiling water at 100°C was used. After pouring the water, the noodles were left to stand for 3 minutes. The hot water was not discarded, and the texture and flavor were evaluated directly. By using 100°C hot water, a good texture and flavor were obtained with only one pour of hot water.

[0204] Using samples from manufacturing to one month after being stored at room temperature, the water activity and α-degree of consuming the raw noodles of Example 14 and Comparative Example 13 were determined. Rehydration treatment was performed under the same conditions as in Example 14 and Comparative Example 13. The results, along with the evaluation results of mouthfeel and flavor, are shown in Table 11.

[0205] [Table 11]

[0206]

[0207] A correlation was observed between water activity (AW) and alpha degree, which reflects the degree of rehydration. In terms of mouthfeel and flavor, Comparative Example 13 had a residual powdery feel and a sticky texture when chewed, while Example 14 had no powdery feel and a good, elastic mouthfeel.

Claims

1. A type of raw noodle packaged in packaging material, comprising, based on solid components, 10% to 35% by mass of starch and 2.5% to 12% by mass of at least one polyol compound selected from sugar alcohols and oligosaccharides, wherein, The volatile component content of the raw noodles is 27% to 32% by mass, and the water activity is 0.88 to 0.

91.

2. The raw noodles packaged with packaging material according to claim 1, wherein, The sugar alcohol comprises at least one selected from xylitol, erythritol, sorbitol, reducing sugar syrup, maltitol, lactitol, palaginitol, and glycerol.

3. The raw noodles packaged with packaging material according to claim 1, wherein, The oligosaccharide comprises at least one selected from trehalose, maltotriose, and maltosyltrehalose.

4. The raw noodles packaged with packaging material according to any one of claims 1 to 3, further comprising, based on the solid content, 0.15% to 1.0% by mass of at least one calcium-containing material selected from calcined calcium and calcium hydroxide.

5. Fresh noodles packaged with packaging material according to any one of claims 1 to 3, wherein, The raw noodles have an ethanol content of 1% to 3% by mass, and the volume ratio of ethanol in the packaging material is 0.5% to 2.0%.

6. Fresh noodles packaged with packaging material according to any one of claims 1 to 3, wherein, The surface of the raw noodles is coated with powder.

7. A method for manufacturing raw noodles packaged in packaging material, comprising the following steps: Dough is obtained by kneading together a dough containing 100 parts by weight of a main ingredient containing 10% to 35% by weight of starch, 2.5 to 12 parts by weight of a flour ingredient selected from sugar alcohols and oligosaccharides, and water. Cut raw noodles from the dough, and The raw noodles are packaged with packaging materials.

8. The method according to claim 7, wherein, The sugar alcohol comprises at least one selected from xylitol, erythritol, sorbitol, reducing sugar syrup, maltitol, lactitol, palaginitol, and glycerol.

9. The method according to claim 7, wherein, The oligosaccharide comprises at least one selected from trehalose, maltotriose, and maltosyltrehalose.

10. The method according to any one of claims 7 to 9, wherein, The amount of water is 21 to 28 parts by mass based on 100 parts by mass of the main raw material.

11. The method according to any one of claims 7 to 9, wherein, The flour raw material also includes at least one calcium-containing material selected from calcined calcium and calcium hydroxide, in an amount of 0.15 to 1.0 parts by weight relative to 100 parts by weight of the main raw material.

12. The method according to any one of claims 7 to 9, wherein, The polyol compound is contained in the dough ingredient in the form of emulsified oil.

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