Raw chinese noodle

Abstract

To provide raw Chinese noodle in which discoloration and degradation of texture due to long term storage, can be suppressed.SOLUTION: There is provided raw Chinese noodle including hydrate of phosphoric acid-calcium hydrogen in main raw material flour. The raw Chinese noodle can be produced by adding kneading water in which brine is dissolved, to flour bodies in which the hydrate of phosphoric acid-calcium hydrogen is added to main raw material flour and mixed, then kneading the mixture by a mixer, for producing a noodle dough, and then making the dough into noodles. A content or an addition amount of the hydrate of phosphoric acid-calcium hydrogen is preferably 0.15 to 2.5 weight% to the main raw material flour.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to fresh Chinese noodles.

[0002] Traditionally, many fresh Chinese noodles have been sold on the market, which are made by kneading a main ingredient flour such as wheat flour with kneading water containing kansui (water soy sauce) and making noodles from a dough. Some of these are immediately consumed at ramen shops, while others are chilled fresh Chinese noodles with a best-before date of about one month when chilled at 10°C or below, and fresh Chinese noodles for souvenirs with a best-before date of about one month when stored at room temperature due to low water content.

[0003] Of these, chilled fresh Chinese noodles and fresh Chinese noodles for souvenirs had issues such as the noodles turning brown the longer they were stored, and the texture becoming hard and brittle with a hard surface and a lack of elasticity in the center.

[0004] Known prior art documents aimed at preventing discoloration of noodles include Patent Documents 1 and 2. Patent Document 1 describes a preparation of a yellow pigment for coloring Chinese noodles, which is characterized by mixing rutin, a specific water-soluble antioxidant, and one or two of kansui and calcined shell calcium, as a method for obtaining the vivid yellow color of Chinese noodles sustainably with little discoloration and at low cost.

[0005] Furthermore, Patent Document 2 describes a quality preservation agent for processed foods made from wheat flour, which contains one or more acid components selected from phosphoric acid, acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, and adipic acid, and salts thereof, and a discoloration inhibitor, as a technology for maintaining the color tone during production, i.e., efficiently preventing fading of yellow color over time, and preserving the quality of processed foods made from wheat flour.

[0006] However, even these techniques have not been able to sufficiently prevent discoloration and deterioration in texture of fresh Chinese noodles stored for long periods at chilled or room temperature.

[0007] Furthermore, techniques for using calcium salts in noodles are known from Patent Documents 3 to 5. Patent Document 3 describes Chinese noodles that do not contain kansui, and are characterized in that the Chinese noodles contain 25 to 50 weight percent of water with a pH of 10 or higher that contains calcium phosphate relative to the wheat flour.

[0008] Furthermore, Patent Document 4 describes a method for producing noodles as a technology for providing noodles that further improves the unique strong stickiness and chewiness that fresh Chinese noodles inherently have, and that also have long-term storage stability, and includes the following steps: (1) adding an alkaline agent, salt, etc., as necessary to a raw material flour whose main components are wheat flour or wheat flour and starch, and kneading it with water to prepare a noodle dough for the outer layer; (2) adding wheat flour or wheat flour and starch-based raw material flour, alginic acid and / or an alginate salt, an alkaline agent, salt, etc. as necessary, and kneading it with water to prepare a noodle dough for the inner layer that has a neutral to slightly alkaline pH. (3) forming the inner layer dough and the outer layer dough into noodle bands by standard methods such as roll rolling, and further combining and rolling these into noodle bands consisting of outer layer / inner layer / outer layer, which are then formed into noodle strings by standard methods, (4) treating the noodle strings with an acid solution simultaneously with or after the gelatinization treatment to adjust the pH of the noodle strings to an acidic range, and then (5) packaging and sealing the acid-treated noodle strings, and then subjecting them to a heat sterilization treatment. The method for producing three-layer fresh noodles comprises the steps of: (1) preparing the inner layer dough; and (2) adding calcium and / or a calcium salt during kneading in the preparation of the inner layer noodle dough.

[0009] Furthermore, Patent Document 5 describes a food additive made of inorganic particles having specific primary particle average particle size, cohesiveness, sharpness, various viscosities, thixotropy, BET specific surface area, and water absorbency, which can be used to provide various food compositions such as mineral-enriched instant noodles, chewing gum, biscuits, pancake premixes, processed cheese, and fish paste products without impairing texture.

[0010] These documents only describe the use of calcium salts as a substitute for kansui, or as a reaction with alginic acid to produce calcium alginate gel, or as a nutrient fortification. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Japanese Patent Application Publication No. 10-108646 [Patent Document 2] JP 2012-10658 A [Patent Document 3] Japanese Patent Application Publication No. 8-280344 [Patent Document 4] Japanese Patent Application Publication No. 6-209731 [Patent Document 5] JP 2002-369666 A Summary of the Invention [Problem to be solved by the invention]

[0012] The present invention aims to provide fresh Chinese noodles which are inhibited from discoloring or deteriorating in texture during long-term storage. [Means for solving the problem]

[0013] The inventors conducted intensive research into methods for suppressing discoloration and deterioration in texture during long-term storage of chilled fresh Chinese noodles and fresh Chinese noodles for souvenirs, and as a result, they accidentally discovered and arrived at the present invention.

[0014] That is, the fresh Chinese noodles are characterized by containing calcium hydrogen phosphate hydrate.

[0015] Furthermore, the content of calcium hydrogen phosphate hydrate in the fresh Chinese noodles according to the present invention is preferably 0.15 to 2.5% by weight relative to the weight of the main ingredient flour.

[0016] Furthermore, in the method for producing fresh Chinese noodles according to the present invention, it is preferable to add calcium hydrogen phosphate hydrate to a main raw material flour and mix the resulting powder, add kneading water in which kansui has been dissolved, and knead the mixture in a mixer to prepare a noodle dough, and then make the noodles.

[0017] Furthermore, in the method for producing fresh Chinese noodles according to the present invention, it is preferable to add calcium hydrogen phosphate in an amount of 0.15 to 2.5% by weight based on the weight of the main raw material flour.

[0018] In addition, by adding calcium hydrogen phosphate hydrate to the noodles, discoloration of fresh Chinese noodles during long-term storage can be suppressed. Effect of the Invention

[0019] According to the present invention, it is possible to provide fresh Chinese noodles in which discoloration and deterioration of texture during long-term storage are suppressed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] The present invention will be described in detail below. However, the present invention is not limited to the following description. Furthermore, the fresh Chinese noodles according to the present invention refer to fresh Chinese noodles stored in the chilled or room temperature range that have not been subjected to heat treatment such as steaming or boiling.

[0021] 1. Noodle ingredients blend For the fresh Chinese noodles of the present invention, normal Chinese noodle raw materials can be used. That is, as the main raw material flour, wheat flour and various starches such as potato starch, tapioca starch, wheat starch, and corn starch can be mentioned, which can be used alone or in combination. As the starch, raw starch, gelatinized starch, and processed starch such as acetylated starch, etherified starch, and crosslinked starch can also be used.

[0022] In the present invention, salt, alkaline agents such as kansui, various thickeners, gluten, egg white, noodle quality improvers, edible oils and fats, various colorants such as carotene colorants, preservatives, and the like, which are generally used in the production of Chinese noodles, can be added to the main raw material flour. These may be added in powder form together with the main raw material flour, or may be added dissolved or suspended in the kneading water. Of these, as the kansui, it is preferable to use carbonates such as sodium carbonate or potassium carbonate in order to impart the flavor unique to Chinese noodles and to give a firm texture, and it is preferable to add 1 to 2% by weight of the main raw material flour. Furthermore, in order to increase the pH of the noodles and improve the shelf life, an alkaline agent such as calcined calcium can be added in addition to the kansui.

[0023] In the present invention, calcium hydrogen phosphate hydrate is added. Calcium hydrogen phosphate hydrate is almost insoluble in water, so it is preferable to mix it in powder form with the main raw material flour and add it to the noodles. Calcium hydrogen phosphate exists in anhydrous and hydrate (dihydrate) forms, and although the reason is unknown, the anhydrous form has no inhibitory effect on deterioration over time, such as discoloration and changes in texture, while only the hydrate has an inhibitory effect. Furthermore, as a result of examining various calcium salts, although there are some that are effective in inhibiting discoloration over time, they have an effect on the texture and flavor, such as the kansui odor, and cannot inhibit deterioration of texture over time, and it was found that calcium hydrogen phosphate hydrate has little effect on texture and flavor and is the most effective in inhibiting discoloration and deterioration of texture over time.

[0024] The amount of calcium hydrogen phosphate hydrate added is preferably 0.15 to 2.5% by weight based on the main raw material flour. In the case of chilled fresh Chinese noodles, since they are stored at 10°C or below, the degree of browning is less than that of fresh Chinese noodles stored at room temperature, and an effect of suppressing discoloration and deterioration of texture over time can be confirmed from 0.15% by weight or more based on the main raw material flour. In the case of fresh Chinese noodles stored at room temperature for souvenirs, the degree of browning is strong, and an effect of suppressing discoloration and deterioration of texture over time can be confirmed from 1% by weight or more based on the main raw material flour. However, if the amount exceeds 2.5% by weight based on the main raw material flour, the texture of the noodles is affected.

[0025] 2.Kneading process The noodle dough (dough) according to the present invention can be prepared in the usual manner, namely by kneading the main ingredient flour, the powder containing calcium hydrogen phosphate hydrate, and the kneading water in which sodium carbonate and / or potassium carbonate has been dissolved, using a batch mixer, flow jet mixer, vacuum mixer or the like, until they are uniformly mixed, to produce a crumbly dough.

[0026] 3. Noodle making process Next, noodle strands are produced from the prepared dough. The production method may be a conventional method, and examples of the method include a method in which the dough is extruded using an extruder or the like to produce noodle strands, and a method in which the dough is made into a coarse noodle band using a roll, then formed into a noodle band by compounding or the like, and further rolled multiple times using a roll to obtain a predetermined noodle band thickness, and then the noodle band is cut out using a cutting roll called a cutting blade to produce noodle strands. When producing a noodle band before producing noodle strands, the noodle band may be produced using an extruder and then rolled and cut out, or a plurality of noodle bands may be combined to produce a noodle band having a multi-layer structure, and then rolled and cut out. When producing an extruded noodle band or extruded noodle strands using an extruder or the like, it is preferable to carry out the process under reduced pressure.

[0027] 4.Other The prepared fresh noodles can be dusted with flour as necessary or the surface of the noodles can be dried, and then sealed in a bag made of polyethylene, polypropylene, etc. to produce chilled fresh Chinese noodles or fresh Chinese noodles to be stored at room temperature. The sealed fresh noodles can be put into a bag or box together with soup and ingredients and sold at stores.

[0028] The present embodiment will be described in more detail below with reference to examples. EXAMPLES

[0029] <Experiment 1> Study on fresh Chinese noodles that can be stored at room temperature Example 1 10g of egg white powder, 5g of gluten, 1.5g of calcined calcium, and 10g of calcium hydrogen phosphate hydrate were mixed with 1kg of main ingredient flour consisting of 1000g of all-purpose flour, and a mixing water containing 10g of salt, 12g of kansui preparation (60% sodium carbonate: 40% potassium carbonate), 50g of 70% alcohol preparation, 15g of 60% sodium lactate, 5g of trehalose, and 1g of gardenia pigment dissolved in 280g of water was added, and the mixture was kneaded for 15 minutes in a normal pressure mixer to prepare dough.

[0030] The dough thus prepared was combined to form a noodle band, which was then aged for 20 minutes and then rolled to a thickness of 1.5 mm using a roll. The noodle band was then cut using a No. 16 roll cutting blade to form noodle strings.

[0031] Next, 4 g of oxidized sago starch was added to 110 g of the prepared noodle strips (one serving), and the resulting mixture was sealed in a polyethylene bag to prepare a fresh Chinese noodle sample.

[0032] Example 2 A fresh Chinese noodle sample was prepared according to the method of Example 1, except that the amount of calcium hydrogen phosphate hydrate added was 15 g.

[0033] Example 3 A fresh Chinese noodle sample was prepared according to the method of Example 1, except that the amount of calcium hydrogen phosphate hydrate added was 20 g.

[0034] Example 4 A fresh Chinese noodle sample was prepared according to the method of Example 1, except that the amount of calcium hydrogen phosphate hydrate added was 25 g.

[0035] Comparative Example 1 A fresh Chinese noodle sample was prepared according to the method of Example 1, except that no calcium hydrogen phosphate hydrate was added.

[0036] Comparative Example 2 Fresh Chinese noodle samples were prepared according to the method of Example 2, except that tricalcium phosphate was substituted for calcium hydrogen phosphate hydrate.

[0037] Comparative Example 3 A fresh Chinese noodle sample was prepared according to the method of Example 2, except that calcium hydrogen phosphate anhydrous was used instead of calcium hydrogen phosphate hydrate.

[0038] The fresh Chinese noodles produced in each test group in Experiment 1 were left at 40°C for 7 days to undergo forced deterioration, and then evaluated by five experienced panelists.

[0039] The color change of each test was evaluated. Regarding color, the difference in color between the samples before and after forced aging was visually confirmed, and not only was the discoloration suppression effect evaluated, but also the a value was measured with a color difference meter (manufactured by Konica Minolta: model number CR-410) to measure the difference before and after aging, and whether discoloration was suppressed numerically was confirmed. The visual discoloration suppression evaluation was based on the samples before and after forced aging of Comparative Example 1, with those equivalent to Comparative Example 1 before forced aging being rated as 5, Comparative Example 1 after forced aging being rated as 1, those slightly inferior to Comparative Example 1 before forced aging but generally good being rated as 4, those inferior to Comparative Example 1 before forced aging but generally acceptable being rated as 3, those better than Comparative Example 1 after forced aging but poor being rated as 2, and those equivalent to Comparative Example 1 after forced aging but poor being rated as 1.

[0040] For 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, and then eaten with previously prepared soy sauce ramen soup for evaluation.

[0041] Sensory evaluation of the kansui odor was performed on samples before forced aging, with Comparative Example 1 before forced aging being used as the standard, with samples equivalent to Comparative Example 1 given a rating of 5, samples inferior to Comparative Example 1 but with a detectable kansui odor and generally good being given a rating of 4, samples inferior to Comparative Example 1 but with a detectable kansui odor and generally acceptable being given a rating of 3, samples inferior to Comparative Example 1 and with a slight but weak kansui odor being detected a rating of 2, and samples with almost no kansui odor being detected a rating of 1. There was almost no difference in the kansui odor due to the forced aging.

[0042] Sensory evaluation of texture was performed using the samples of Comparative Example 1 before and after forced aging as the standard, with samples equivalent to Comparative Example 1 before forced aging being rated as 5, Comparative Example 1 after forced aging being rated as 1, samples that were slightly inferior to Comparative Example 1 before forced aging but generally good being rated as 4, samples that were inferior to Comparative Example 1 before forced aging but generally acceptable being rated as 3, samples that were better than Comparative Example 1 after forced aging but poor being rated as 2, and samples that were equivalent to Comparative Example 1 after forced aging but poor being rated as 1.

[0043] The evaluation results of Experiment 1 are shown in Table 1 below.

[0044] [Table 1]

[0045] As shown in Examples 1 to 4 and Comparative Example 1, discoloration due to forced aging is suppressed by adding calcium hydrogen phosphate hydrate, suggesting that discoloration can be suppressed even when fresh Chinese noodles are stored for a long period of time. Furthermore, deterioration of texture due to forced aging is also suppressed by adding calcium hydrogen phosphate hydrate, suggesting that deterioration of texture can be suppressed even when fresh Chinese noodles are stored for a long period of time. However, the more calcium hydrogen phosphate hydrate is added, the more discoloration due to forced aging is suppressed, but the weaker the kansui odor and the softer the texture tends to be. Therefore, in the case of fresh Chinese noodles stored at room temperature, it is preferable to add calcium hydrogen phosphate hydrate in an amount of 1 to 2.5% by weight based on the main raw material flour.

[0046] As shown in Example 2, Comparative Example 2, and Comparative Example 3, the addition of similar calcium phosphates, tricalcium phosphate and calcium hydrogen phosphate anhydride, slightly suppressed discoloration due to forced aging, but calcium hydrogen phosphate hydrate was more effective in suppressing discoloration due to forced aging. In addition, it was found that tricalcium phosphate and calcium hydrogen phosphate anhydride did not have the effect of suppressing deterioration of texture due to forced aging, and that this effect was unique to calcium hydrogen phosphate hydrate.

[0047] <Experiment 2> Study on chilled raw Chinese noodles Example 5 10g of egg white powder, 5g of gluten, 1.5g of calcined calcium, and 1.5g of calcium hydrogen phosphate hydrate were mixed with 1kg of main ingredient flour consisting of 1000g of medium-strength flour, and a mixing water containing 10g of salt, 12g of kansui preparation (60% sodium carbonate: 40% potassium carbonate), 50g of 70% alcohol preparation, 15g of 60% sodium lactate, 5g of trehalose, and 1g of gardenia pigment dissolved in 280g of water was added, and the mixture was kneaded for 15 minutes in a normal pressure mixer to prepare dough.

[0048] The dough thus prepared was combined to form a noodle band, which was then aged for 20 minutes and then rolled to a thickness of 1.5 mm using a roll. The noodle band was then cut using a No. 16 roll cutting blade to form noodle strings.

[0049] Next, 4 g of oxidized sago starch was added to 110 g of the prepared noodle strips (one serving), and the resulting mixture was sealed in a polyethylene bag to prepare a fresh Chinese noodle sample.

[0050] Example 6 A fresh Chinese noodle sample was prepared according to the method of Example 6, except that the amount of calcium hydrogen phosphate hydrate added was 3 g.

[0051] Example 7 A fresh Chinese noodle sample was prepared according to the method of Example 6, except that the amount of calcium hydrogen phosphate hydrate added was 5 g.

[0052] Comparative Example 4 A fresh Chinese noodle sample was prepared according to the method of Example 5, except that calcium hydrogen phosphate hydrate was not added.

[0053] The fresh Chinese noodles produced in each test group in Experiment 2 were stored at 4°C for 30 days and then evaluated by five experienced panelists.

[0054] The color of each test group after storage was evaluated. In the case of chilled raw Chinese noodles, no significant change was observed in color difference meter compared to raw Chinese noodles stored at room temperature, so only visual evaluation of discoloration inhibition was performed. The samples before and after storage in Comparative Example 4 were used as the standard, and samples similar to those before storage in Comparative Example 4 were marked with ◎, samples better than the samples after storage in Comparative Example 4 but inferior to the samples before storage in Comparative Example 4 were marked with ○, samples similar to those after storage in Comparative Example 4 were marked with △, and samples worse than those after storage in Comparative Example 4 were marked with ×.

[0055] For the sensory evaluation of the test samples, each raw Chinese noodle sample was placed in 1500 ml of boiling water, boiled for 4 minutes, drained, and then eaten with previously prepared soy sauce ramen soup for evaluation.

[0056] Sensory evaluation of the kansui odor was performed on samples before forced aging, with Comparative Example 4 before forced aging being used as the standard. Those equivalent to Comparative Example 4 were rated as ◎, those slightly inferior to Comparative Example 4 but good were rated as ○, those inferior to Comparative Example 4 were rated as △, and those significantly inferior to Comparative Example 4 and weak were rated x. There was almost no difference in the kansui odor due to storage aging.

[0057] Sensory evaluation of texture was performed on the texture, with the samples of Comparative Example 4 before and after storage being used as the standard. Those equivalent to Comparative Example 4 before storage were marked with ◎, those slightly inferior to Comparative Example 4 before storage but better than Comparative Example 4 after storage were marked with ○, those equivalent to Comparative Example 4 after storage were marked with △, and those inferior to Comparative Example 4 after storage were marked with ×.

[0058] The evaluation results of Experiment 2 are shown in Table 2 below.

[0059] [Table 2]

[0060] Chilled fresh Chinese noodles, although not as bad as room temperature stored fresh Chinese noodles, may deteriorate over time. The color changes and the texture becomes dry, but as shown in Examples 5 to 7, calcium hydrogen phosphate (dihydrate The color tone after storage improved when 1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,19,20,21,22,16,17,18,19,21,22,19,23,24,18,19 By adding 0.15% by weight or more to the main raw material powder, the color tone is clearly improved by visual inspection. In addition, the texture was improved by adding 0.15% by weight or more to the main raw material flour. The texture of chilled Chinese noodles improved after storage compared to when they were added. Compared to Hanamen, even a small amount of the product is effective in improving color and texture deterioration during storage. Therefore, there is no deterioration in flavor or texture due to the addition of this ingredient. It is considered that the range should be set to 0.15% by weight or more, more preferably 0.3% by weight or more. can.

Claims

[Claim 1] A fresh Chinese noodle containing calcium hydrogen phosphate hydrate and sealed in a bag, The raw Chinese noodles contain 0.15% calcium hydrogen phosphate hydrate based on the weight of the main raw material flour. Fresh Chinese noodles containing up to 2.5% by weight.

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