Raw chinese noodles, method for producing same, and method for preventing discoloration of raw chinese noodles

Abstract

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

Description

(19) State Intellectual Property Office (12) Invention Patent Application (10) Application Publication Number (43) Application Publication Date (21) Application Number 202610640772.4 (22) Application Date 2021.03.12 (30) Priority Data 2020-059229 2020.03.28 JP 2021-017162 2021.02.05 JP (62) Divisional Application Data 202180005427.9 2021.03.12 (71) Applicant Nissin Foods Holdings Co., Ltd. Address Japan (72) Inventor Naoto Ito (74) Patent Agency Zhongke Patent & Trademark Agency Co., Ltd. 11021 Patent Attorney Li Bo (51) Int.Cl. A23L 7 / 109 (2016.01) A23L 5 / 41 (2016.01) (54) Invention Title: Raw Chinese Noodles, Method for Preparing Them, and Method for Preventing Discoloration of Raw Chinese Noodles (57) Abstract: This invention solves the problem of providing raw Chinese noodles whose discoloration and deterioration in taste are suppressed during long-term storage. The problem is solved by raw Chinese noodles in which the main raw material powder contains hydrated dicalcium phosphate. Raw Chinese noodles can be prepared by adding kneading water containing alkali water dissolved therein to powder, which is obtained by adding hydrated dicalcium phosphate to the main raw material powder and mixing them, kneading the resulting mixture using a mixer to prepare noodle dough, and then shaping the noodles. The content of hydrated dicalcium phosphate or the amount added thereto is preferably from 0.15% by weight to 2.5% by weight, based on the main raw material powder. Claims (1 page), Description (10 pages), CN 122181662 A, 2026.06.12, CN 1 22 18 16 62 A 1. Bagged raw Chinese noodles, characterized in that the raw Chinese noodles contain hydrated calcium monophosphate, wherein the hydrated calcium monophosphate is contained in an amount of 0.15% to 0.5% by weight based on the weight of the main raw material powder. 2. The raw Chinese noodles according to claim 1, wherein the hydrated calcium monophosphate is contained in an amount of 0.3% to 0.5% by weight based on the weight of the main raw material powder. 3. A method for preparing raw Chinese noodles, characterized in that the method comprises: adding kneading water containing alkali water dissolved therein to powder, said powder being obtained by adding hydrated dicalcium phosphate to a main ingredient powder and mixing them; kneading the resulting mixture using a mixer to prepare noodle dough; and then forming the noodles, wherein the raw Chinese noodles are packaged raw Chinese noodles, 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 ingredient powder.4. The method for preparing raw Chinese noodles according to claim 3, 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. Claims 1 / 1 page 2 CN 122181662 A Raw Chinese noodles, a method for preparing the same, and a method for preventing discoloration of raw Chinese noodles

[0001] This application is a divisional application of the application filed on March 12, 2021, with PCT international application number PCT / JP2021 / 010014 and Chinese national application number 202180005427.9 entitled "Raw Chinese noodles, a method for preparing the same, and a method for preventing discoloration of raw Chinese noodles". Technical Field

[0002] The present invention relates to raw Chinese noodles, a method for preparing the same, and a method for preventing discoloration of raw Chinese noodles. Background Art

[0003] Generally, there are a large number of raw Chinese noodles on the market obtained by kneading a main raw material powder (such as wheat flour) with kneading water containing alkaline water to prepare a noodle dough, and then making noodles from the dough. Such noodles include noodles that are eaten immediately in ramen shops, refrigerated raw Chinese noodles that have an optimal shelf life of about one month at a refrigeration temperature range not exceeding 10°C, and raw Chinese noodles for souvenirs that have an optimal shelf life of about one month at room temperature due to their low moisture content.

[0004] Among these, refrigerated raw Chinese noodles and raw Chinese noodles for souvenirs have the problem that as the storage period becomes longer, the color of the noodles turns brown and the texture becomes hard and brittle with a hard surface and a non-chewy core.

[0005] Patent Document 1 or 2 is known as prior art documents for the purpose of 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 with one or two types of calcined shell calcium, rutin, and a specific water-soluble antioxidant.

[0006] In Patent Document 2, a quality improver for processed foods using wheat flour as a raw material is described as a technique for maintaining the color tone of processed foods using wheat flour as a raw material during preparation (i.e., a technique for effectively preventing yellow from fading over time and thus maintaining quality). The quality improver contains 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, as well as a fading inhibitor.

[0007] However, even with these techniques, it is not possible to sufficiently suppress discoloration or deterioration of the texture of raw Chinese noodles stored for a long time under refrigeration or at room temperature.

[0008] The techniques of Patent Documents 3 to 5 are known as techniques for using calcium salts in noodles.In Patent Document 3, Chinese noodles without alkaline water are described, which contain water containing calcium phosphate and with a pH of 10 or higher in an amount of 25% to 50% by weight based on wheat flour.

[0009] In Patent Document 4, as a technology for providing noodles with a unique "chewy texture" and the inherent toughness of raw Chinese noodles, as well as long-term storage capability, a method for preparing three-layer raw noodles is described, the method comprising the following steps: (1) kneading raw material powder containing wheat flour or wheat flour and starch as the main components with water after adding alkali, salt, etc. as needed, thereby preparing a noodle dough for the outer layer; (2) kneading 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, thereby preparing a noodle dough for the inner layer with a neutral to weakly alkaline pH; (3) preparing noodle strips by conventional methods such as rolling, using the dough for the inner layer and the dough for the outer layer, then mixing and flattening them to prepare a noodle strip consisting of an outer / inner / outer layer, and preparing noodle noodles by conventional methods. (4) Simultaneously with or after gelatinization, the noodles are treated with an acid solution to adjust their pH to an acidic range, and (5) the acid-treated noodles are sealed and then subjected to heat sterilization, wherein calcium and / or calcium salts are added during kneading to prepare noodle dough for the inner layer.

[0010] 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.

[0011] These documents only describe the use of calcium salts instead of alkaline water, or their use in preparing calcium alginate gels by reacting them with alginic acid, or for nutritional enhancement.

[0012] List of cited references

[0013] Patent documents

[0014] Patent document 1: Japanese Patent Publication No. 10-108646

[0015] Patent document 2: Japanese Patent Publication No. 2012-10658

[0016] Patent document 3: Japanese Patent Publication No. 8-280344

[0017] Patent document 4: Japanese Patent Publication No. 6-209731

[0018] Patent document 5: Japanese Patent Publication No. 2002-369666 Summary of the invention

[0019] Technical problem

[0020] The object of the present invention is to provide raw Chinese noodles that have suppressed discoloration and deterioration of taste during long-term storage.

[0021] Solution to the Problem

[0022] The inventors have diligently studied a method for inhibiting discoloration and deterioration of taste in 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.

[0023] That is, the present invention relates to raw Chinese noodles containing hydrated calcium phosphate.

[0024] In the raw Chinese noodles according to the present invention, the content of hydrated calcium phosphate is preferably 0.15% to 2.5% by weight, based on the weight of the main raw material powder.

[0025] The method for preparing the raw Chinese noodles according to the present invention preferably comprises: adding kneading water containing alkali water dissolved therein to powder, said powder being obtained by adding hydrated calcium phosphate to the main raw material powder and mixing them; kneading the resulting mixture using a mixer to prepare noodle dough; and then forming the noodles.

[0026] In the preparation method of raw Chinese noodles according to the present invention, dicalcium phosphate is preferably added in an amount of 0.15% to 2.5% by weight based on the weight of the main raw material powder.

[0027] By adding hydrated dicalcium phosphate to the noodles, discoloration of raw Chinese noodles during long-term storage can be inhibited.

[0028] Beneficial effects of the invention 2 / 10 pages 4 CN 122181662 A

[0029] The present invention provides raw Chinese noodles whose discoloration and deterioration of taste during long-term storage have been inhibited. Detailed Description

[0030] 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 a refrigerated temperature range or at room temperature.

[0031] 1. Noodle Raw Material Formulation

[0032] For the raw Chinese noodles according to the present invention, raw materials used for common Chinese noodles can be used. In other words, 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. Raw starch, gelatinized starch, and modified starches, such as acetylated starch, etherified starch, and cross-linked starch, can also be used as starches.

[0033] 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 raw material powders. These can be added as powders along with the main raw material powders, or by dissolving or suspending them in kneading water.In these, carbonates (such as sodium carbonate or potassium carbonate) are preferably used as lye to impart a unique flavor to 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 powder. To increase the pH of the noodles and thus improve their storability, alkali agents such as calcined calcium can be added in addition to the lye.

[0034] In this invention, hydrated calcium phosphate is added. Since hydrated calcium phosphate is almost insoluble in water, it is preferably added by mixing it with the main ingredient powder. As calcium phosphate, there are anhydrous form and hydrated form (dihydrate). Although the reason is unknown, the anhydrous form does not inhibit deterioration over time (such as discoloration or changes in texture), and only the hydrated form has an inhibitory effect on it. The results of studies on various calcium salts show that while some of them have the effect of inhibiting discoloration over time, they affect the taste or flavor (such as the alkaline smell) and cannot inhibit the deterioration of taste over time. Meanwhile, hydrated dicalcium phosphate has a smaller effect on taste or flavor and is the most effective at inhibiting discoloration and deterioration of taste over time.

[0035] Based on the main raw material powder, the amount of hydrated dicalcium phosphate added is preferably 0.15% to 2.5% 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 the effect of inhibiting discoloration and deterioration of taste over time can be confirmed when the amount added is 0.15% by weight or more based on the main raw material powder. In the case of raw Chinese noodles used as souvenirs stored at room temperature, the degree of browning is high, and the effect of inhibiting discoloration and deterioration of taste over time can be confirmed when the amount added is 1% by weight or more based on the main raw material powder. However, the addition of more than 2.5% by weight of the main raw material powder affects the texture of the noodles.

[0036] 2. Kneading step

[0037] The noodle dough (raw dough) according to the present invention can be prepared by conventional methods. That is, 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 mixed evenly, and a crisp raw dough can be prepared.

[0038] 3. Noodle making step

[0039] Subsequently, noodles are made from the prepared raw dough.The preparation can be carried out according to conventional methods, and examples of such methods include methods in which raw dough is extruded using an extruder or the like to prepare noodles or vermicelli, and methods described in CN 122181662 A (page 3 / 10) that use rollers to prepare coarse noodle strips from raw dough, then mix them to prepare noodle strips, further use rollers to flatten the noodle strips multiple times to obtain a specified noodle strip thickness, and then use a cutting roller called a cutting blade to cut the noodle strips, thereby preparing noodles or vermicelli. When preparing noodles or vermicelli after preparing noodle strips, flattening and cutting can be performed after preparing noodle strips using an extruder, or flattening and cutting can be performed after preparing noodle strips with a multi-layered structure by joining multiple noodle strips together. When preparing extruded noodle strips or extruded noodles or vermicelli using an extruder or the like, this preparation is preferably carried out under reduced pressure.

[0040] 4. Other

[0041] When necessary, flour is sprinkled on the prepared raw noodles or the surface of the noodles is dried, and then the noodles are packed into bags of polyethylene, polypropylene, etc., thereby preparing raw Chinese noodles that can be stored in the refrigerated temperature range or at room temperature. The raw noodles packed in bags are placed in bags or boxes together with soup and toppings, and can be sold in stores.

[0042] Hereinafter, embodiments of the invention will be described in more detail with reference to examples.

[0043] Examples

[0044] <Experiment 1> Study on raw Chinese noodles that can be stored at room temperature

[0045] (Example 1)

[0046] 10 g of egg white powder, 5 g of gluten, 1.5 g of calcined calcium and 10 g of hydrated calcium hydrogen phosphate were mixed with 1 kg of main raw material powder (composed of 1000 g of medium-gluten flour). Kneading water (in which 10 g of salt, 12 g of alkaline water preparation (sodium carbonate 6: potassium carbonate 4), 50 g of 70% alcohol preparation, 15 g of 60% sodium lactate, 5 g of trehalose and 1 g of gardenia pigment were dissolved in 280 g of water) was added to the resulting mixture, and they were kneaded for 15 minutes using an atmospheric pressure mixer to prepare raw dough.

[0047] The prepared raw dough was mixed to prepare noodle strips, the noodle strips were aged for 20 minutes, and then the noodle strips were rolled flat to 1.5 mm by rolling, and the obtained noodle strips were cut with a No. 16 square roller cutter blade to prepare noodle vermicelli.

[0048] Subsequently, 4 g of flour (composed of oxidized starch from sago starch) was sprinkled on 110 g of the prepared noodle vermicelli for one person, and the noodle vermicelli was sealed in a polyethylene bag to prepare a raw Chinese noodle sample.

[0049] (Example 2)

[0050] A raw Chinese noodle sample was prepared according to the method of Example 1, except that the amount of hydrated dicalcium phosphate added was changed to 15 g.

[0051] (Example 3)

[0052] A raw Chinese noodle sample was prepared according to the method of Example 1, except that the amount of hydrated dicalcium phosphate added was changed to 20 g.

[0053] (Example 4)

[0054] A raw Chinese noodle sample was prepared according to the method of Example 1, except that the amount of hydrated dicalcium phosphate added was changed to 25 g.

[0055] (Comparative Example 1)

[0056] A raw Chinese noodle sample was prepared according to the method of Example 1, except that the amount of hydrated dicalcium phosphate was not added.

[0057] (Comparative Example 2)

[0058] A raw Chinese noodle sample was prepared according to the method of Example 2, except that tricalcium phosphate was used instead of hydrated dicalcium phosphate.

[0059] (Comparative Example 3) Specification 4 / 10 pages 6 CN 122181662 A

[0060] A raw Chinese noodle sample was prepared according to the method of Example 2, except that anhydrous dicalcium phosphate was used instead of hydrated dicalcium phosphate.

[0061] The raw Chinese noodles prepared in each experimental zone of Experiment 1 were placed at 40°C for 7 days to induce forced degradation, and the results were evaluated by 5 senior team members.

[0062] The color changes in each experimental zone were evaluated. Regarding color, the color difference between the samples before and after forced degradation was visually confirmed to evaluate the color change inhibition effect. In addition, the α value was measured using a colorimeter (manufactured by KONICA MINOLTA, INC., model CR-410), and the difference before and after degradation was measured to confirm whether color change was inhibited based on the value. The color change inhibition was evaluated by visual observation using the sample of Comparative Example 1 before and after forced degradation as a reference. When the sample equivalent to Comparative Example 1 before forced degradation is evaluated as 5, and when Comparative Example 1 after forced degradation is evaluated as 1, the sample slightly worse than Comparative Example 1 before forced degradation but generally good is evaluated as 4, the sample worse than Comparative Example 1 before forced degradation but generally acceptable is evaluated as 3, the sample better than Comparative Example 1 after forced degradation but poor is evaluated as 2, and the sample equivalent to Comparative Example 1 after forced degradation and poor is evaluated as 1.

[0063] Regarding the sensory evaluation of the test samples, each raw Chinese noodle sample was placed in 1500 ml of boiling water, boiled for 3 minutes, drained of hot water, and then eaten with the previously prepared soy sauce ramen soup, and evaluated.

[0064] The sensory evaluation of alkaline water odor was performed using the sample before forced degradation, and Comparative Example 1 before forced degradation was used as a reference.The sample equivalent to Comparative Example 1 was rated 5, the sample worse than Comparative Example 1 but with an alkaline odor and generally good was rated 4, the sample worse than Comparative Example 1 but with an alkaline odor and generally acceptable was rated 3, the sample worse than Comparative Example 1 but with a slight alkaline odor (albeit a weak odor) was rated 2, and the sample with almost no alkaline odor was rated 1. Regarding the alkaline odor, there was almost no difference due to forced degradation.

[0065] A sensory evaluation of taste was performed, and the samples of Comparative Example 1 before and after forced degradation were used as a reference. When the sample equivalent to Comparative Example 1 before forced degradation was rated 5, and when Comparative Example 1 after forced degradation was rated 1, the sample slightly worse than Comparative Example 1 before forced degradation but generally good was rated 4, the sample worse than Comparative Example 1 before forced degradation but generally acceptable was rated 3, the sample better than Comparative Example 1 after forced degradation but not good was rated 2, and the sample equivalent to Comparative Example 1 after forced degradation but not good was rated 1.

[0066] The evaluation results of Experiment 1 are shown in Table 1 below.

[0067]

[0068]

[0069]

[0070] As shown in Examples 1 to 4 and Comparative Example 1, the addition of hydrated calcium hydrogen phosphate suppressed discoloration caused by forced degradation, and therefore it is considered that discoloration was suppressed even when raw Chinese noodles were stored for a long time. Furthermore, the addition of hydrated calcium hydrogen phosphate also suppressed the deterioration of texture caused by forced degradation, and therefore it is considered that the deterioration of texture was suppressed even when raw Chinese noodles were stored for a long time. As the amount of hydrated dicalcium phosphate added increases, the discoloration caused by forced degradation is more suppressed. However, it was found that the alkaline odor weakens and the texture tends to soften. Therefore, in the case of raw Chinese noodles stored at room temperature, hydrated dicalcium phosphate is preferably added in an amount based on 1% to 2.5% by weight of the main raw material powder.

[0071] As shown in Examples 2, 2, and 3, the addition of tricalcium phosphate and anhydrous dicalcium phosphate, which also belong to the calcium phosphate class, slightly suppresses the discoloration caused by forced degradation. However, hydrated dicalcium phosphate has a higher effect on suppressing the discoloration caused by forced degradation. In addition, regarding the degradation of texture caused by forced degradation, tricalcium phosphate and anhydrous dicalcium phosphate do not have the effect of suppressing the degradation of texture, and such an effect has been proven to be a characteristic effect of hydrated dicalcium phosphate.

[0072] <Experiment 2> Study on refrigerated raw Chinese noodles

[0073] (Example 5)

[0074] 10 g of egg white powder, 5 g of gluten, 1.5 g of calcined calcium and 1.5 g of hydrated dicalcium phosphate were mixed with 1 kg of main ingredient powder (composed of 1000 g of medium-gluten flour). Kneading water (in which 10 g of salt, 12 g of alkaline water preparation (sodium carbonate 6: potassium carbonate 4), 50 g of 70% alcohol preparation, 15 g of 60% sodium lactate, 5 g of trehalose and 1 g of gardenia pigment were dissolved in 280 g of water) was added to the resulting mixture, and they were kneaded for 15 minutes using an atmospheric pressure mixer to prepare raw dough.

[0075] The prepared raw dough was mixed to prepare noodle strips, the noodle strips were aged for 20 minutes, and then the noodle strips were rolled flat to 1.5 mm by rolling, and the obtained noodle strips were cut with a No. 16 square roller cutting blade to prepare noodle vermicelli.

[0076] Subsequently, 4 g of flour (composed of oxidized starch from sago starch) was sprinkled on 110 g of the prepared noodle vermicelli for one person, and the noodle vermicelli was sealed in a polyethylene bag to prepare a raw Chinese noodle sample.

[0077] (Example 6)

[0078] A raw Chinese noodle sample was prepared according to the method of Example 6, except that the amount of hydrated calcium phosphate added was changed to 3 g.

[0079] (Example 7)

[0080] A raw Chinese noodle sample was prepared according to the method of Example 6, except that the amount of hydrated calcium phosphate added was changed to 5 g.

[0081] (Comparative Example 4)

[0082] A raw Chinese noodle sample was prepared according to the method of Example 5, except that hydrated calcium phosphate was not added.

[0083] 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.

[0084] The color in each experimental area after storage was evaluated. Regarding color, when comparing refrigerated raw Chinese noodles with raw Chinese noodles stored at room temperature, no colorimetric differentiation was confirmed, so only the color change inhibition was evaluated by visual observation. The samples of Comparative Example 4 before and after storage were used as references. Samples comparable to Comparative Example 4 before storage were evaluated as very good, samples better than Comparative Example 4 after storage but worse than Comparative Example 4 before storage were evaluated as good, samples comparable to Comparative Example 4 after storage were evaluated as acceptable, and samples worse than Comparative Example 4 after storage were evaluated as poor.

[0085] Regarding 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.

[0086] Sensory evaluation of the alkaline odor was performed using the sample before forced deterioration, with Comparative Example 4 before forced deterioration used as a reference. The sample equivalent to Comparative Example 4 was evaluated as very good, the sample slightly worse than Comparative Example 4 but good was evaluated as good, the sample worse than Comparative Example 4 was evaluated as acceptable, and the sample significantly worse than Comparative Example 4 and having an alkaline odor was evaluated as poor. Regarding the alkaline odor, there was almost no difference due to storage deterioration.

[0087] Sensory evaluation of the taste was performed, with the samples of Comparative Example 4 before and after storage used as a reference. The sample equivalent to Comparative Example 4 before storage was evaluated as very good, the sample slightly worse than Comparative Example 4 before storage but better than Comparative Example 4 after storage was evaluated as good, the sample equivalent to Comparative Example 4 after storage was evaluated as acceptable, and the sample worse than Comparative Example 4 after storage was evaluated as poor.

[0088] The evaluation results of Experiment 2 are shown in Table 2 below.

[0089] [Table 2]

[0090]

[0091] In the case of refrigerated raw Chinese noodles, although the degree was not as obvious as that of raw Chinese noodles stored at room temperature, the noodles changed color and had a rough texture after long-term storage. As shown in Examples 5 to 7, by adding calcium monohydrogen phosphate (dihydrate), the color tone was improved after storage compared with the sample without addition. A significant improvement in color tone was visually observed by adding it in an amount of 0.15% by weight or more based on the main ingredient powder. In addition, regarding the texture, the rough texture after storage was improved compared with the sample without addition by adding it in 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 in addition, since the amount added was small, 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.DESCRIPTION Page 10 of 10 12 CN 122181662 A Abstract The present invention addresses the problem of providing raw Chinese noodles in which discoloration and texture deterioration during long-term storage are suppressed. The problem is solved by raw Chinese noodles that contain hydrated calcium monohydrogen phosphate in the main raw material powder. The raw Chinese noodles can be produced by adding kneading water in which alkali is dissolved to a powder prepared by adding hydrated calcium monohydrogen phosphate to the main raw material powder and performing powder mixing; blending with a mixer to prepare a noodle dough; and carrying out noodle formation. The content or amount of addition of the hydrated calcium monohydrogen phosphate is preferably 0.15-2.5 weight% with reference to the main raw material powder.

Claims

1. Packaged raw Chinese noodles, characterized in that, The raw Chinese noodles contain hydrated calcium monophosphate, wherein the hydrated calcium monophosphate is present in an amount of 0.15% to 0.5% by weight based on the weight of the main raw material powder.

2. The raw Chinese noodles according to claim 1, wherein the hydrated calcium phosphate is contained in an amount of 0.3% to 0.5% by weight based on the weight of the main raw material powder.

3. A method for preparing raw Chinese noodles, characterized in that, The method includes: adding kneading water containing dissolved alkali to a powder obtained by adding hydrated dicalcium phosphate to a main ingredient powder and mixing them; kneading the resulting mixture using a mixer to prepare noodle dough; and then making the noodles, wherein the raw Chinese noodles are packaged raw Chinese noodles, 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 ingredient powder.

4. The method for preparing raw Chinese noodles according to claim 3, 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.