Fresh noodles and method for producing the same

Abstract

To provide fresh noodles that can be distributed at room temperature and stored for long periods, like instant noodles, can be consumed simply by pouring hot water, and delivers superior taste and texture.SOLUTION: Fresh noodles contain, based on the solid content, 5 mass%-35 mass% of starch, and 2.5 mass%-12 mass% of at least one polyvalent alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, where the fresh noodles have a volatile component content of 24 mass%-30 mass% and a moisture activity of 0.85-0.91.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to fresh noodles and a method for producing the same. [Background technology]

[0002] Instant cup noodles are known as a representative example of noodles that can be eaten simply by pouring hot water into them. Instant noodles have long been valued as a food that can be easily prepared and stored for a long time. However, in recent years, consumers have been demanding authentic instant noodles. For example, in the case of instant ramen, it is desired that the noodles not only be easy to store and prepare, but also have a more authentic texture, appearance, and the like when eaten. In this context of increasingly strict consumer demands, there is a demand for authentic noodles that can be easily prepared to replace instant noodles.

[0003] As instant noodles that can be stored for a long time without drying, so-called long-life (LL) noodles are known, which are boiled noodles that are treated with acid and then sterilized by retort. However, noodles that have been boiled once have a weak texture. In addition, because Chinese noodles are acid-treated, they are also characterized by their alkaline nature, and when they are made into LL noodles, the flavor can sometimes be unnatural. For this reason, it has been difficult to provide noodles that are satisfactory in terms of taste and texture.

[0004] Fresh noodles that have not been dried, and semi-fresh noodles that have improved shelf life compared to fresh noodles, are also known. However, fresh noodles and semi-fresh noodles basically require cooking in a pot to make them edible, and cooking them is not convenient. Furthermore, semi-fresh noodles are processed to reduce the water content in order to improve shelf life compared to fresh noodles, so the cooking time is longer than that of fresh noodles.

[0005] There is a known technique for making fresh noodles and semi-fresh noodles ready to eat simply by pouring hot water over them.

[0006] Patent Document 1 (JP Patent Publication 11-28067 A) describes a method for producing fresh Chinese noodles or semi-fresh Chinese noodles, which is characterized by using high-protein wheat flour with a wheat flour protein content of 15 to 18% as the main raw material, adding and mixing starch at a blending ratio of 10 to 60% by weight and egg white powder at a blending ratio of 0.3 to 2% by weight, and producing noodles by conventional methods.

[0007] In Patent Document 2 (JP Patent Publication 2006-288340 A), high-protein wheat flour with a protein content of 20 to 29% by weight and etherified starch are used as raw material flour, and the etherified starch is blended in a blending ratio of 25 to 50% by weight in the raw material flour, mixed, and made into noodles by a conventional method. 2 The present invention describes a method for producing fresh noodles, characterized by the following:

[0008] Patent Document 3 (JP Patent Publication 2005-318832 A) describes raw noodles or semi-raw noodles for reconstitution with hot water, which contain 18 to 36% by weight of hydroxypropylated tapioca starch having an etherification degree of 0.08 to 0.15. Patent Document 3 also describes the apparent bulk density of these raw noodles or semi-raw noodles for reconstitution with hot water as being 0.25 to 0.45 g / cm. 3 It is also described that the product can be placed in a container for rehydration with hot water. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Publication No. 11-28067 [Patent Document 2] JP 2006-288340 A [Patent Document 3] JP 2005-318832 A Summary of the Invention [Problem to be solved by the invention]

[0010] In Patent Documents 1 to 3, by using a large amount of starch as a raw material for fresh or semi-fresh noodles, the fresh or semi-fresh noodles can be made edible even under conditions where the amount of heat during cooking is lower than that of stewing. However, adding a large amount of starch reduces the suitability for making noodles. If gluten or the like is further added to improve the suitability for making noodles, it becomes necessary to add more water than with normal fresh noodles. As a result, the water activity of the fresh noodles increases, making it difficult to store the fresh noodles for a long period of time. Fresh noodles are generally distributed at chilled temperatures, rather than at room temperature like instant noodles.

[0011] Semi-fresh noodles, which are produced by adjusting the moisture content of cut fresh noodles at a temperature of about 40°C, have a relatively low water activity (usually about 0.85 to 0.90, at which many bacteria cannot exist microbiologically), allowing for long-term storage and distribution at room temperature. However, the production of semi-fresh noodles is disadvantageous from the standpoint of cost and energy, as it requires the installation of a dryer and time for drying.

[0012] The present disclosure aims to provide fresh noodles that can be distributed at room temperature and stored for a long period of time like instant noodles, and that have excellent taste and texture and can be eaten simply by pouring hot water over them. [Means for solving the problem]

[0013] The present inventors considered it important to achieve a moisture content and water activity in fresh noodles that are not dried that are equivalent to those of semi-fresh noodles that can be distributed at room temperature. As a result of extensive research, the present inventors discovered that by adding at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides in the preparation of dough for fresh noodles that contains a relatively large amount of starch that contributes to hot water reconstitution properties, it is possible to ensure suitability for noodle making even when the amount of water added is reduced. Furthermore, the present inventors discovered that fresh noodles produced using such dough have low moisture content and water activity, and therefore can be distributed at room temperature and stored for long periods, can be eaten simply by pouring hot water over them, and have excellent taste and texture.

[0014] The present disclosure encompasses the following aspects. [Aspect 1] The fresh noodles contain, based on the solid content, 5% by mass to 35% by mass of starch and 2.5% by mass to 12% by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, the fresh noodles having a volatile component content of 24% by mass to 30% by mass and a water activity of 0.85 to 0.91. [Aspect 2] The fresh noodles according to aspect 1, wherein the sugar alcohol comprises at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinite, and glycerin. [Aspect 3] Aspect 2. The fresh noodles according to aspect 1, wherein the oligosaccharide comprises at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose. [Aspect 4] The fresh noodles according to any one of aspects 1 to 3, which are packaged in a packaging material together with an ethanol volatilizing agent. [Aspect 5] Aspect 5. The fresh noodles according to any one of aspects 1 to 4, further comprising 0.15 mass % to 1.3 mass % of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, based on the solid content. [Aspect 6] Aspect 6. The fresh noodles according to any one of aspects 1 to 5, having an ethanol content of 1% by mass to 3% by mass. [Aspect 7] A noodle raw material containing 100 parts by mass of a main raw material containing 5% by mass to 35% by mass of starch, 2.5 parts by mass to 12 parts by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and water is kneaded to obtain dough; Cutting raw noodles from the dough A method for producing fresh noodles, comprising the steps of: [Aspect 8] The method of claim 7, wherein the sugar alcohol comprises at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinite, and glycerin. [Aspect 9] 8. The method of claim 7, wherein the oligosaccharide comprises at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose. [Aspect 10] The method according to any one of aspects 7 to 9, wherein the amount of water is 18 parts by mass to 28 parts by mass based on 100 parts by mass of the main ingredient. [Aspect 11] The method according to any one of aspects 7 to 10, wherein the noodle ingredient further contains 0.15 parts by mass to 1.3 parts by mass of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, relative to 100 parts by mass of the main ingredient. [Aspect 12] The method according to any one of Aspects 7 to 11, wherein the polyhydric alcohol compound is contained in the noodle raw material in the form of an emulsified oil or fat. [Aspect 13] The method according to any one of aspects 7 to 12, further comprising packaging the raw noodles together with an ethanol volatilizing agent in a single serving unit. Effect of the Invention

[0015] According to the present disclosure, fresh noodles with excellent taste and texture are provided that can be distributed at room temperature and stored for long periods and can be eaten simply by pouring hot water over them.

[0016] The above description should not be considered as a disclosure of all embodiments of the present invention and all advantages associated with the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, the present invention will be described in more detail for the purpose of illustrating representative embodiments of the present invention, but the present invention is not limited to these embodiments. In the following description, "parts" and "%" representing amounts and ratios are based on mass unless otherwise specified.

[0018] In the present disclosure, "noodles" refers to foods that contain flour, starch, or other powdered ingredients as the main ingredients, are processed into a linear or sheet-like shape, and are made edible by cooking, such as boiling, stewing, steaming, frying, pouring in hot water, or heating in a microwave oven either as is or after pouring in water. Examples of noodles include udon, kishimen, Chinese noodles, ramen, soba, wonton, gyoza skin, shumai skin, pho, vermicelli, and pasta. Examples of the state of noodles before cooking include raw noodles, semi-raw noodles, dried noodles, steamed noodles, boiled noodles, frozen noodles, and instant noodles.

[0019] In the present disclosure, "fresh noodles" refers to noodles that have been made into a product after processing the dough into a product shape, such as by cutting the dough into linear shapes or by stretching the dough and cutting it into circular or rectangular shapes, generally without subjecting the processed material to a drying process using a dryer or the like.

[0020] [Manufacturing method of fresh noodles] A method for producing fresh noodles in one embodiment includes kneading a noodle ingredient containing 100 parts by mass of a main ingredient containing 5% by mass to 35% by mass of starch, 2.5 parts by mass to 12 parts by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and water to obtain dough, and cutting fresh noodles from the dough. Apart from these characteristics, any process conventionally known in the field of fresh noodles can be used without any particular restrictions.

[0021] Generally, conventional fresh noodles are cooked by boiling in hot water or by pouring water and heating in a microwave oven. In other words, when cooking fresh noodles, the water in which the fresh noodles are soaked must be continuously heated from the outside. In contrast, the fresh noodles of the present disclosure contain a relatively large amount of starch, and therefore can be cooked to an edible state by rehydrating the noodles in hot water.

[0022] According to this embodiment, by preparing dough using 2.5 to 12 parts by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides for 100 parts by mass of a main ingredient containing 5% to 35% by mass of starch, it is possible to obtain dough with excellent suitability for noodle making even when using a main ingredient containing a relatively large amount of starch and reducing the amount of water added. Fresh noodles produced using such dough have low volatile component content and water activity, and can be distributed at room temperature and stored for long periods.

[0023] <Noodle ingredients> As noodle ingredients for fresh noodles, conventionally known main ingredients and auxiliary ingredients used in the production of fresh noodles can be used without any particular restrictions. Some noodle ingredients, such as wheat flour, starch, gluten, emulsified oils and fats, are generally used in a state containing moisture at the equilibrium moisture content. In this disclosure, the contents or amounts of noodle ingredients used in the production of fresh noodles refer to values ​​including the equilibrium moisture content contained in the noodle ingredients.

[0024] (Main raw material) Examples of the main raw material include starch and cereal flour such as wheat flour, buckwheat flour, barley flour, rice flour, etc. The cereal flour may be used alone or in combination of two or more kinds.

[0025] In one embodiment, the main ingredient comprises wheat flour. Examples of wheat flour include ASW (Australian white medium wheat, about 10% protein by weight), HRW (American red hard wheat, about 11% protein by weight), and PH (Australian hard wheat, about 12% protein by weight). In an embodiment in which the fresh noodles are provided in the form of instant cup noodles, a high protein content, for example 11% by weight or more, is advantageous from the standpoint of taste and texture.

[0026] Examples of starch include sweet potato starch, potato starch, tapioca starch, waxy corn starch, corn starch, and wheat starch. Ether-modified starch, ester-modified starch, cross-linked modified starch, and oxidized modified starch obtained from these starches can also be used. Starch may be used alone or in combination of two or more kinds.

[0027] As the starch, tapioca starch, potato starch, waxy corn starch, and ether-modified starches and ester-modified starches thereof are preferred. Tapioca starch, potato starch, and waxy corn starch have a lower gelatinization temperature and a larger water absorption capacity than wheat flour, so that the heat amount when pouring hot water effectively promotes gelatinization. Therefore, these starches have an advantageous effect on the reconstitution of raw noodles with hot water.

[0028] By subjecting tapioca starch, potato starch, or waxy corn starch to etherification or esterification, it is possible to further promote gelatinization when hot water is poured. The processing method and degree of etherification and esterification are not particularly limited. Examples of etherification-modified starch include hydroxypropyl starch. Examples of esterification-modified starch include starch acetate, starch phosphate, and starch octenyl succinate.

[0029] The starch may be crosslinked, but when moderately crosslinked starch or highly crosslinked starch is used, gelatinization does not proceed easily, and the reconstituted raw noodles tend to have a powdery texture due to insufficient gelatinization. For this reason, when using moderately crosslinked starch or highly crosslinked starch, it is preferable to use ether-processed crosslinked starch or ester-processed crosslinked starch that has been subjected to processing such as ether processing or ester processing in addition to crosslinking.

[0030] From the viewpoint of hot water reconstitution properties, the gelatinization onset temperature of starch is preferably 45° C. to 65° C., and more preferably 48° C. to 55° C. In the present disclosure, the gelatinization onset temperature of starch is determined by differential scanning calorimetry (DSC) using the measurement conditions described in the Examples.

[0031] The starch content in the main raw material is 5% by mass to 35% by mass, and preferably 6% by mass to 30% by mass. By making the starch content 5% by mass or more, it is possible to ensure reconstitution with hot water and prevent a powdery texture from occurring. By making the starch content 35% by mass or less, it is possible to avoid undesirable textures caused by excessive starch, such as a gummy bite and stickiness of raw noodles. The amount of starch used can be adjusted within the above range depending on the desired noodle thickness, i.e., the cross-sectional area of ​​the noodle strands. For example, in the case of thin noodles such as tonkotsu ramen, the amount of starch used may be small, while it is preferable to use a larger amount of starch as the noodles become medium and thick in order to ensure reconstitution with hot water when eaten.

[0032] (Polyhydric alcohol compounds) The polyhydric alcohol compound is at least one selected from the group consisting of sugar alcohols and oligosaccharides. By using a polyhydric alcohol compound, it is possible to obtain dough with excellent suitability for noodle making even when using a main ingredient that contains a relatively large amount of starch and by reducing the amount of water added. In addition, the polyhydric alcohol compound can also reduce the water activity of raw noodles.

[0033] The sugar alcohol is not particularly limited, but preferably contains at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinit, and glycerin, and more preferably contains at least one selected from the group consisting of sorbitol and reduced starch syrup. Sorbitol and reduced starch syrup are particularly advantageous because they have a low sweetness and have little effect on the taste of fresh noodles.

[0034] Oligosaccharides are carbohydrates in which about 2 to 10 monosaccharides are bonded together. The oligosaccharide is not particularly limited, but preferably contains at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose, and more preferably contains trehalose, which is less likely to brown when fresh noodles are stored for a long period of time. Maltotriose is known to be contained as a main component of starch syrup, and maltotriose may be used in the form of starch syrup in the preparation of dough.

[0035] The polyhydric alcohol compound may be used in the form of an emulsified oil and fat based on a polyhydric alcohol. The content of the oil and fat in the emulsified oil and fat may be, for example, 20% by mass to 40% by mass. The oil and fat contained in the emulsified oil and fat can suppress adhesion of the noodle strip to the roll during noodle making, thereby further improving the suitability for noodle making.

[0036] The amount of polyhydric alcohol compound used is 2.5 to 12 parts by mass, and preferably 3 to 11 parts by mass, based on 100 parts by mass of the main raw material. By using an amount of polyhydric alcohol compound of 2.5 parts by mass or more based on 100 parts by mass of the main raw material, it is possible to effectively reduce the amount of water added while ensuring suitability for noodle production, and to further reduce the volatile component content and water activity of the raw noodles. By using an amount of polyhydric alcohol compound of 12 parts by mass or less based on 100 parts by mass of the main raw material, it is possible to inhibit the raw noodles from sticking together, and to maintain the original taste and texture of the raw noodles.

[0037] (ethanol) Ethanol may be added to the noodle raw material in order to further improve the shelf life. Ethanol can be obtained in the form of a concentration of 60% or 70% (v / v). By using an ethanol preparation in which sodium lactate, a pH adjuster, hops, an emulsifier, etc. are blended with ethanol, a higher level of bacteriostasis can be achieved. When using ethanol with a concentration of 70% (v / v), it is desirable to add it in an amount that is about 2% to about 6% by mass of the noodle raw material. This allows about 1% to about 3% by mass of ethanol to remain in the produced raw noodles, making it possible to store the raw noodles for a longer period of time. Since the production of raw noodles does not involve a drying process, more ethanol can be left behind compared to semi-raw noodles.

[0038] (Calcium-containing materials) A calcium-containing material may be added to the noodle raw materials. The calcium-containing material can lower the gelatinization onset temperature of the starch contained in the raw noodles. Therefore, even if the starch content of the raw noodles is not excessively increased, a sufficient amount of pregelatinized starch can be produced in the raw noodles to make the raw noodles edible by the amount of heat from pouring hot water. By avoiding the use of excessive starch, it is possible to obtain raw noodles with excellent taste and texture, in which the gummy bite and stickiness of the raw noodles when eaten are suppressed. The calcium-containing material can also increase the pH of the raw noodles to improve storage stability.

[0039] The calcium-containing material is preferably at least one selected from the group consisting of calcined calcium and calcium hydroxide. In this disclosure, calcined calcium refers to a material containing calcium oxide as its main component, which is obtained by calcining raw materials such as lime, shells, and eggshells, and is distinguished from calcium phosphate obtained by calcining raw materials such as fish bones and whey. The calcium hydroxide may be added from the outside, or may be produced by hydrating the calcined calcium with the water in the noodle raw materials.

[0040] The amount of calcium-containing raw material used is preferably 0.15 parts by mass to 1.3 parts by mass, more preferably 0.2 parts by mass to 1.0 parts by mass, and even more preferably 0.3 parts by mass to 0.8 parts by mass, based on 100 parts by mass of the main raw materials. By using an amount of calcium-containing raw material of 0.15 parts by mass or more based on 100 parts by mass of the main raw materials, it is possible to ensure the reconstitution properties with hot water and prevent the occurrence of a powdery texture. By using an amount of calcium-containing raw material of 1.3 parts by mass or less based on 100 parts by mass of the main raw materials, it is possible to maintain the taste of the fresh noodles at a level acceptable for a product.

[0041] (Salt) Salt may be added to the noodle ingredients. Salt not only affects the taste, but also has a water activity reducing effect and a bacteriostatic effect. Salt can reduce the water activity by about 0.008 per 1% by mass of added salt, and has a particularly high water activity suppressing effect.

[0042] The amount of salt used is preferably 0.5 to 3 parts by mass, and more preferably 1.5 to 2.5 parts by mass, based on 100 parts by mass of the main ingredients. By using an amount of salt of 0.5 parts by mass or more based on 100 parts by mass of the main ingredients, it is possible to effectively reduce water activity. By using an amount of salt of 3 parts by mass or less based on 100 parts by mass of the main ingredients, it is possible to avoid the fresh noodles having an excessively strong salty taste.

[0043] (Other auxiliary ingredients) The noodle ingredients may further contain other auxiliary ingredients, such as kansui (water), phosphates, eggs, gluten, glycine, and milt protein. Glycine and milt protein act as bacteriostatic agents or preservatives.

[0044] Preparation of dough Dough (noodle dough) can be obtained by kneading a main ingredient containing starch, a polyhydric alcohol compound, water, and, as necessary, other auxiliary ingredients such as ethanol, a calcium-containing material, salt, kansui (water lye), and gluten, using a mixing device such as a kneader or planetary mixer. Powdered auxiliary ingredients such as gluten may be mixed with the main ingredient in advance. Salt, kansui, etc. may be dissolved in water in advance.

[0045] The amount of water added to the main ingredients (also referred to as "amount of water added" in this disclosure) is preferably adjusted so that suitability for noodle making is obtained and the volatile component content of the fresh noodles is 24% by mass to 30% by mass and the water activity is 0.85 to 0.91. The amount of water added depends on the amounts of main ingredients and auxiliary ingredients used, but is preferably 18 parts by mass to 28 parts by mass, and more preferably 20 parts by mass to 25 parts by mass, based on 100 parts by mass of the main ingredients. By adding an amount of water of 18 parts by mass or more based on 100 parts by mass of the main ingredients, suitability for noodle making can be ensured. By adding an amount of water of 28 parts by mass or less based on 100 parts by mass of the main ingredients, the volatile component content and water activity of the fresh noodles can be within ranges advantageous for long-term storage.

[0046] <Cutting fresh noodles> The dough is rolled out into a thin noodle band, which can be continuously cut using, for example, a noodle band cutting device to form linear raw noodles. The dough can also be passed through an extrusion molding machine to obtain a dense noodle band, which can be used to cut out the raw noodles. The noodle band can also be cut into a square or circular shape to form raw noodles. The width of the linear 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. Usually, the linear raw noodles are cut into unit servings in a later process.

[0047] <Dusting flour> The raw noodles may be coated with dusting powder, and it is preferable to coat the raw noodles with dusting powder. The dusting powder is not particularly limited, and general dusting powder for noodle making, such as raw starch or processed starch, can be used. Examples of raw starch include corn starch, potato starch, tapioca starch, and sago starch. Examples of processed starch include raw starches that have been acid-treated or crosslinked. Processed starch can reduce the adhesiveness of raw noodles and improve the viscosity or turbidity of hot water added at the time of eating. Corn starch, sago starch, and processed starches thereof are preferably used because they are less sticky. Dried starch, which is obtained by drying and removing the moisture contained in the starch, may be used as the dusting powder. The dusting powder can prevent the raw noodles from sticking to each other during transportation or long-term storage, and can also promote the loosening of the raw noodles at the time of eating. Usually, after the dusting powder is applied to the surface of the raw noodles cut into a line shape, the raw noodles are cut into a unit amount for eating. When producing fresh noodles with a low water activity, for example, a water activity of 0.89 or less immediately after production, the fresh noodles are less likely to stick to each other, so there is no need to use flour dusting.

[0048] <Packaging> The raw noodles may be packaged in single serving units. The raw noodles are preferably packaged in a packaging material together with an ethanol volatilizing agent. By packaging the raw noodles in a packaging material together with an ethanol volatilizing agent, the inside of the packaging is filled with ethanol gas, which prevents the raw noodles from spoiling and enables long-term storage, for example a best-before date of three months or more.

[0049] An example of an ethanol volatilizing agent is silica ethanol (silica gel with ethanol adsorbed thereon).

[0050] The packaging material used for packaging is not particularly limited, but is preferably a packaging material with a high barrier property against ethanol gas, and has a single-layer structure of OPP (oriented polypropylene) or a laminated structure such as OPP / PE (oriented polypropylene / polyethylene), NY / PE (nylon / polyethylene), OPP / CPP (oriented polypropylene / cast polypropylene), or KOP / PE (polyvinylidene chloride-coated polypropylene / polyethylene), and has an ethanol gas permeability of 10 g / (m) at 40°C. 2 24hr) or less is more preferable, and the ethanol gas permeability is 5g / (m 2 A film having a film hardness of 24 hours or less is more preferred.

[0051] [Fresh noodles] The fresh noodles of one embodiment contain, based on the solid content, 5% by mass to 35% by mass of starch and 2.5% by mass to 12% by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides. The volatile component content of the fresh noodles is 24% by mass to 30% by mass, and the water activity is 0.85 to 0.91. In the present disclosure, the volatile component content and water activity of the fresh noodles are values ​​measured by the procedures described in the Examples. The solid content of the fresh noodles is a value calculated by the mass of the fresh noodles x (100 - volatile component content (%)) / 100. Moisture contained in the noodle ingredients used in the production of the fresh noodles, such as wheat flour, starch, gluten, emulsified oils and fats, generally evaporates when the volatile component content is measured, and is therefore not included in the solid content. The fresh noodles of this embodiment can be distributed at room temperature and stored for a long period of time. The volatile component content of the fresh noodles is preferably 25% by mass to 29% by mass. The water activity of the fresh noodles is preferably 0.86 to 0.90.

[0052] By setting the starch content of the fresh noodles to 5% by mass or more, it is possible to ensure the reconstitution properties of the noodles when boiled in hot water and prevent a powdery texture from occurring. By setting the starch content of the fresh noodles to 35% by mass or less, it is possible to avoid undesirable textures caused by excessive starch, such as a gummy bite or stickiness of the fresh noodles. The starch content of the fresh noodles is preferably 6% to 30% by mass based on the solid content. The starch content of the fresh noodles does not include starch derived from grain flour contained in the main raw material.

[0053] By setting the content of polyhydric alcohol compounds in the raw noodles to 2.5% by mass or more, the water activity of the raw noodles can be kept lower. By setting the content of polyhydric alcohol compounds in the raw noodles to 12% by mass or less, sticking of the raw noodles can be suppressed and the original taste and texture of the raw noodles can be maintained. The content of polyhydric alcohol compounds in the raw noodles is preferably 2.8% to 11% by mass based on the solid content.

[0054] The starch, sugar alcohol and oligosaccharide are as explained in relation to the method for producing fresh noodles.

[0055] The raw noodles are preferably packaged in a packaging material together with an ethanol volatilizing agent.

[0056] In one embodiment, the fresh noodles further contain 0.15% by mass to 1.3% by mass of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, based on the solid content. By setting the content of the calcium-containing raw material in the fresh noodles to 0.15% by mass or more, it is possible to ensure the reconstitution properties with hot water and prevent the occurrence of a powdery texture. By setting the content of the calcium-containing raw material in the fresh noodles to 1.3% by mass or less, it is possible to maintain the taste of the fresh noodles at a level acceptable for a product. The content of the calcium-containing material in the fresh noodles is preferably 0.2% by mass to 1.0% by mass, more preferably 0.3% by mass to 0.8% by mass, based on the solid content.

[0057] The calcium-containing material is as described in relation to the method for producing fresh noodles.

[0058] The ethanol content of the fresh noodles is preferably 1% to 3% by mass, which allows the fresh noodles to be stored for a longer period of time.

[0059] The pH of the raw noodles immediately after production is preferably 9 or more, more preferably 9.5 or more, and even more preferably 10 or more. The pH of the raw noodles immediately after production is preferably 11.5 or less, more preferably 11.2 or less, and even more preferably 11 or less. In some embodiments, the pH of the raw noodles immediately after production is preferably 9 to 11.5, more preferably 9.5 to 11.2, and even more preferably 10 to 11. By making the pH of the raw noodles immediately after production 9 or more, it is possible to impart an alkali-derived flavor that is specific to ramen and the like. By making the pH of the raw noodles immediately after production 11.5 or less, it is possible to suppress an undesirable odor caused by excessive alkali. The pH of the raw noodles is measured by adding 90 mL of distilled water to 10 g of raw noodles, stirring the mixture with a stomacher for 5 minutes, allowing the resulting suspension to stand, collecting the supernatant as a sample, and measuring the pH at a temperature of 25±0.3°C using a pH-ion meter HM-42X (DKK Toa Corporation). "Immediately after production" means within 24 hours after the raw noodles are produced.

[0060] The raw noodles may be filled in various containers such as cups and bags in a packaged or unpackaged state. In one embodiment, the raw noodles are provided as a cup-type food product filled in a cup. In this embodiment, the raw noodles may be packaged, or may be filled directly into a container such as a PP container without being packaged. The raw noodles of the present disclosure can be eaten by rehydrating the noodles, but the cooking method is not limited thereto. For example, the raw noodles of the present disclosure may be cooked by boiling in hot water or by pouring water and heating in a microwave oven, and in these cases, the heating time can be shorter than in the past. The raw noodles of the present disclosure may be eaten after discarding the water used for rehydrating the noodles after the rehydrating operation and pouring hot water again. This allows the soup to be heated to a higher temperature when eaten, and the odor of ethanol can also be reduced. EXAMPLES

[0061] The present invention will be described in more detail below based on examples, comparative examples and reference examples, but the present invention is not limited to these examples.

[0062] <Noodle making suitability> The suitability for making noodles was evaluated using the following four-point scale. A: The noodle bands were very well connected. B: The noodle bands were well connected. C: Some parts of the noodle band were not well connected, resulting in a slight decrease in yield. D: The noodle bands were not joined together, or most of the noodle bands were not joined together well, resulting in a significant decrease in yield.

[0063] <Volatile component content> The resulting raw noodles were pulverized, and 2 g of the pulverized material was dried for 2 hours at 135°C using a constant temperature air blower dryer (product name DKN602, Yamato Scientific Co., Ltd.). The volatile component content was determined from the difference in mass before and after drying. The volatile component content is the total mass of water and other volatile components, such as ethanol, contained in the raw noodles that volatilize under the above conditions, divided by the mass of the raw noodles before drying (%).

[0064] <Water activity> The obtained dough or raw noodles were finely chopped and packed into a dedicated tray of a water activity measuring device (product name AquaLab TDL 2, Decagon), and the water activity was measured in accordance with ISO 18787: 2017. For Comparative Example 5, the dough was not well bonded and clean raw noodles could not be formed, so the measurement was performed in the dough state.

[0065] <Taste and texture> Fresh noodles (100g) removed from the packaging were placed in a 400mL expanded polystyrene (PSP) cup, 100℃ boiling water was poured into the PSP cup up to the water line, the cup was quickly covered with aluminum foil and left for 3 minutes, the boiling water was immediately discarded, 100℃ boiling water was poured again up to the water line, the noodles were quickly loosened and the taste and texture were evaluated. Time was measured using a stopwatch (Seiko Stopwatch S052, Seiko S-Yard Corporation).

[0066] <General viable bacteria count> 10 g of sample was placed in a sterile filter bag, and 90 g of sterile phosphate buffered saline was added to prepare a sample stock solution (10x). The sample stock solution (10x) was treated with a stomacher for 1 minute. 1 mL of the sample stock solution (10x) was placed in a 15 mL tube containing 9 mL of sterile phosphate buffered saline and stirred to prepare a sample dilution solution (100x). 1 mL of the sample dilution solution (100x) was inoculated onto a Petrifilm AC, and a spreader was placed on it and left to stand for about 1 minute. The Petrifilm was placed in an incubator and cultured under the specified culture conditions for AC plates (35°C, 24 hours). After culture, the colonies were counted and the average value was calculated. The value obtained by multiplying this average value by the dilution rate was used as the general viable cell count (CFU / g). When not even one colony was detected, it was indicated as "<100CFU / g".

[0067] <Coliform count> 10 g of sample was placed in a sterile filter bag, and 90 g of sterile phosphate buffered saline was added to prepare a sample stock solution (10x). The sample stock solution (10x) was treated with a stomacher for 1 minute. 1 mL of the sample stock solution (10x) was inoculated onto a Petrifilm CC, and a spreader was placed on it and left to stand for about 1 minute. The Petrifilm was placed in an incubator and cultured under the specified culture conditions for the CC plate (35°C, 24 hours). After culture, the colonies were counted and the average value was calculated. The value obtained by multiplying this average value by the dilution rate was determined as the coliform bacteria count (CFU / g). When not even one colony was detected, it was indicated as "<10CFU / g" (indicating a negative result).

[0068] <Number of mold and yeast> 10 g of sample was placed in a sterile filter bag, and 90 g of sterile phosphate buffered saline was added to prepare a sample stock solution (10x). The sample stock solution (10x) was treated with a stomacher for 1 minute. 0.2 mL of the sample stock solution (10x) was inoculated into M40Y medium. The medium was placed in an incubator and cultured under the specified culture conditions for M40Y medium (25°C, 7 days). After culture, the colonies were counted and the average value was calculated. The value obtained by multiplying this average value by the dilution rate was used as the number of mold and yeast (CFU / g). When not even a single colony was detected, it was indicated as "<50 CFU / g" (indicating a negative result).

[0069] Comparative Examples 1 to 5 The noodle-making suitability of fresh noodles containing starch was investigated by the following test. 2.1 kg of wheat flour (protein 11.5%), 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 colorant, 150 g of a 70% (v / v) ethanol preparation, 60 g of salt, and 24 g of kansui (potassium carbonate) were added with the amount of water shown in Table 1, and the resulting mixture was kneaded to obtain dough. The dough was rolled in the usual manner to form a noodle band, and the noodle band was cut out using a cutting blade with a No. 20 angle to obtain fresh noodles with a thickness of 1.5 mm.

[0070] The dough state, suitability for noodle making, volatile component content, and water activity of Comparative Examples 1 to 5 are shown in Table 1.

[0071] [Table 1]

[0072] Reducing the amount of water added reduces the water activity, but at the same time, the suitability for making noodles also decreases. In order to achieve a water activity of 0.85 to 0.91 for raw noodles that do not undergo a drying process after making, the dough needs to be suitable for making noodles even with the amount of water added reduced.

[0073] Examples 1 to 4 Fresh noodles were obtained in the same manner as in Comparative Example 1, except that 10 parts by mass (Examples 1-3) or 7 parts by mass (Example 4) of reduced starch syrup (70% by mass aqueous solution), sorbitol (70% by mass aqueous solution), starch syrup (70% by mass aqueous solution, containing 50% or more by mass of maltotriose as the main component) or trehalose was added as a polyhydric alcohol compound per 100 parts by mass of the main ingredient (total of wheat flour and ether-processed tapioca starch), and the amount of water added was 660 g (22.0 parts by mass per 100 parts by mass of the main ingredient, Examples 1-3) or 750 g (25.0 parts by mass per 100 parts by mass of the main ingredient, Example 4).

[0074] The dough state, noodle-making suitability, volatile component content, and water activity of Examples 1 to 4 are shown in Table 2.

[0075] [Table 2]

[0076] By adding a polyhydric alcohol compound, the suitability for noodle making was improved and fresh noodles could be produced even with a small amount of water added.

[0077] Examples 5 to 8, Comparative Examples 6 and 7 Except for changing the amount of reduced starch syrup (70% by mass aqueous solution) added as shown in Table 3, fresh noodles were obtained using the same procedure as in Comparative Example 5 (added water amount: 660 g, 22.0 parts by mass per 100 parts by mass of main ingredient).

[0078] Table 3 shows the suitability for noodle making, calculated amount of water added, volatile component content, and water activity for Examples 5 to 8, Comparative Example 6, and Comparative Example 7. The calculated amount of water added is the amount of added water (660 g) plus the moisture contained in the reduced starch syrup (30% by mass).

[0079] [Table 3]

[0080] The addition of 2.5 parts by mass or more of reduced starch syrup as a polyhydric alcohol compound per 100 parts by mass of the main ingredient can improve the suitability for making noodles. The calculated amount of water added is at the same level as the amount of water added in Comparative Example 4 or Comparative Example 5, and it is clear that the suitability for making noodles of dough with a low volatile component content was improved by adding a polyhydric alcohol compound. In addition, the water activity of Examples 5 to 8 is lower than that of Comparative Example 4 and Comparative Example 5. In Comparative Example 7, both the suitability for making noodles and the water activity were good, but the raw noodles were too soft and there was a lot of sticking.

[0081] Examples 9 to 11, Comparative Examples 8 and 9 Fresh noodles were obtained using the same procedure as in Comparative Example 5 (amount of water added: 660 g, 22.0 parts by mass per 100 parts by mass of the main ingredient), except that the amount of emulsified oil (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content: 64% by mass) added, in which reduced starch syrup and liquid oil are dispersed using a polyhydric alcohol compound such as sorbitol as a base material, was changed as shown in Table 4.

[0082] Table 4 shows the suitability for noodle making, volatile component content, and water activity for Examples 9 to 11, Comparative Example 8, and Comparative Example 9. Table 4 also shows the amount of polyhydric alcohol compound added, calculated from the amount of emulsified oil and fat added and the polyhydric alcohol compound content.

[0083] [Table 4]

[0084] When the polyhydric alcohol compound was used in the form of an emulsified oil, the suitability for making noodles was improved and water activity was suppressed. The oil contained in the emulsified oil produced a non-sticky dough, so the suitability for making noodles was significantly improved even when a small amount of the polyhydric alcohol compound was added. In Comparative Example 9, both the suitability for making noodles and water activity were good, but the raw noodles were too soft and there was a lot of sticking.

[0085] Reference Example 1 and Reference Example 2 The following test was carried out to investigate the effect of the presence or absence of calcined calcium on the rehydration of raw noodles. 2.1 kg of wheat flour (protein 11.5% by mass), 0.9 kg of ether-processed tapioca starch, 90 g of gluten, 30 g of egg white powder, 6 g of gardenia coloring, 150 g of a 70% (v / v) ethanol preparation, 60 g of salt, and 30 g of kansui (mixture of potassium carbonate and sodium metaphosphate) were added with 15 g of calcined shell calcium (0.5 parts by mass per 100 parts by mass of the main raw material (wheat flour and ether-processed tapioca starch)) in Reference Example 2, and with no addition in Reference Example 1, 25 parts by mass (750 g) of water was added based on 100 parts by mass of the main raw material (wheat flour and ether-processed tapioca starch), and the resulting mixture was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle band, and the noodle band was cut out using a cutting blade with a No. 20 angle to obtain raw noodles with a noodle thickness of 1.5 mm. The raw noodles were cut into single servings (100 g) and packed into OPP / PE packaging material, along with 2 g of ethanol volatilizer, before being packaged.

[0086] The evaluation results of taste and texture of Reference Examples 1 and 2 are shown in Table 5.

[0087] [Table 5]

[0088] The addition of calcined calcium improved the taste and texture.

[0089] <DSC measurement> Differential scanning calorimetry (DSC) was carried out for Reference Examples 1 and 2. The measurement conditions were as follows. Equipment: DSC-60 (Shimadzu Corporation) Reference: 20 μL water Starting temperature: 30℃ Target temperature: 110℃ Heating rate: 10℃ / min Atmosphere: Air

[0090] Table 6 shows the results of the DSC measurements.

[0091] [Table 6]

[0092] The addition of calcined calcium significantly lowered the endothermic onset temperature. This means that the gelatinization onset temperature of the raw noodles is lowered, and when hot water is poured in, the gelatinization of the raw noodles starts and progresses quickly. It is believed that this is why good taste and texture can be obtained with just the heat generated by pouring in hot water.

[0093] Reference example 3~Reference example 9 Fresh noodles were obtained in the same manner as in Reference Example 2, except that the amount of calcined shell calcium added was changed as shown in Table 7.

[0094] The evaluation results of taste and texture of Reference Examples 3 to 9 are shown in Table 7.

[0095] [Table 7]

[0096] The texture improved as the amount of calcined calcium was increased, but the bitterness caused by the calcined calcium was gradually perceived as the amount added increased.

[0097] Comparative Example 10 Fresh noodles were obtained in the same manner as in Reference Example 1, except that 1.8 kg of wheat flour and 1.2 kg of ether-processed tapioca starch were used, the starch content in the main ingredients was 40% by mass, and 28 parts by mass (840 g) of water was added based on 100 parts by mass of the main ingredients, and the resulting mixture was kneaded to obtain dough. The amount of water added was adjusted so as to obtain dough with the same hardness as in Reference Example 1.

[0098] Comparative Example 11 Fresh noodles were obtained in the same manner as in Reference Example 1, except that 1.5 kg of wheat flour and 1.5 kg of ether-processed tapioca starch were used, the starch content in the main ingredients was 50% by mass, and 31 parts by mass (930 g) of water was added based on 100 parts by mass of the main ingredients, and the resulting mixture was kneaded to obtain dough. The amount of water added was adjusted so as to obtain dough with the same hardness as in Reference Example 1.

[0099] The evaluation results of taste and texture of Comparative Examples 10 and 11 are shown in Table 8.

[0100] [Table 8]

[0101] When the starch content was increased in order to lower the gelatinization onset temperature of the raw noodles, the powdery texture caused by insufficient gelatinization was eliminated, but undesirable textures caused by excessive starch, such as a gummy bite and stickiness of the raw noodles, were produced. Since the amount of water added increased as the starch content increased, the water activity of the raw noodles also increased, which is expected to reduce the storage stability.

[0102] By adding calcined calcium, it is possible to obtain fresh noodles that are not powdery and have excellent taste and texture, and can be eaten after rehydrating with hot water, without excessively increasing the starch content.

[0103] Example 12 and Example 13 The storage stability of the raw noodles was evaluated by the following test. A mixture containing 2.1 kg of wheat flour (protein 11.5% by mass), 0.9 kg of ether-processed phosphate-crosslinked tapioca starch, 90 g of gluten, 15 g of calcined shell calcium, 150 g of ethanol preparation with a concentration of 70% (v / v), 60 g of salt, 30 g of kansui (mixture of potassium carbonate and sodium metaphosphate), 300 g of emulsified oil and fat (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content 64% by mass), 30 g of egg white powder, 6 g of gardenia coloring, 3 g of antioxidant, and 750 g of water (25 parts by mass based on 100 parts by mass of the main raw material (wheat flour and ether-processed phosphate-crosslinked tapioca starch)) was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle band, and the noodle band was cut out using a cutting blade with a No. 20 angle to obtain raw noodles with a noodle thickness of 1.5 mm. The raw noodles were cut into single servings (100 g) and packed in OPP packaging material (Example 12) or NY / PE packaging material (Example 13), and 2 g of an ethanol volatilizer was also packed at the same time. The packed raw noodles were stored at room temperature for up to 4 months.

[0104] The general viable bacterial count, coliform count, mold and yeast count, and water activity for Examples 12 and 13 are shown in Table 9.

[0105] [Table 9]

[0106] The water activity of packaged fresh noodles was highest immediately after packaging. Since OPP packaging material, which has a low water vapor permeability, showed a higher water activity, it is believed that the evaporation of water and ethanol affected the water activity.

[0107] Example 14 A mixture containing 2.4 kg of wheat flour (protein 11.5% by mass), 0.6 kg of ether-processed phosphate cross-linked tapioca starch, 90 g of gluten, 18 g of calcined shell calcium, 150 g of 70% (v / v) ethanol preparation, 60 g of salt, 30 g of kansui (mixture of potassium carbonate, sodium metaphosphate, and sodium dihydrogen phosphate), 300 g of emulsified oil and fat (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content: 64% by mass), 15 g of gardenia pigment, and 700 g of water (23.3 parts by mass based on 100 parts by mass of the main raw material (wheat flour and ether-processed phosphate cross-linked tapioca starch)) was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle band, and the noodle band was cut out using a cutting blade No. 16 to obtain raw noodles for Sapporo miso ramen with a thickness of 1.6 mm. The raw noodles were cut into servings (100 g) and packed in OPP / CPP packaging materials, and 2 g of an ethanol volatilizer was also packed at the same time. The volatile component content of the raw noodles of Example 14 was 28% by mass and the water activity was 0.8825 7 days after production.

[0108] After packaging, the product was left at room temperature for one week, and the results of the evaluation of taste and texture are shown in Table 10. In the evaluation of taste and texture, the product was left to stand for two minutes after pouring in boiling water, and then the hot water was discarded and 100°C boiling water was poured again up to the water line.

[0109] Example 15 A mixture containing 2.8 kg of wheat flour (protein 11.5% by mass), 0.2 kg of ether-processed phosphate-crosslinked tapioca starch, 150 g of gluten, 15 g of calcined shell calcium, 150 g of 70% (v / v) ethanol preparation, 60 g of salt, 30 g of kansui (mixture of potassium carbonate and sodium metaphosphate), 300 g of emulsified oil and fat (Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content 64% by mass), and 620 g of water (20.7 parts by mass based on 100 parts by mass of the main raw material (wheat flour and ether-processed phosphate-crosslinked tapioca starch)) was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle band, and the noodle band was cut out using a cutting blade No. 24 to obtain raw noodles for Hakata Tonkotsu Ramen with a noodle thickness of 1.3 mm. The raw noodles were cut into servings (100 g) and packed in OPP / CPP packaging materials, and 2 g of an ethanol volatilizer was also packed at the same time. The volatile component content of the raw noodles of Example 15 was 26% by mass and the water activity was 0.8790 7 days after production.

[0110] After packaging, the product was left at room temperature for one week, and the results of the evaluation of taste and texture are shown in Table 10. In the evaluation of taste and texture, the product was left to stand for 90 seconds after pouring in boiling water, and then the hot water was discarded and 100°C boiling water was poured again up to the water line.

[0111] Example 16 A mixture containing 2.1 kg of wheat flour (protein 11.5% by mass), 0.9 kg of ether-processed potato starch, 90 g of gluten, 18 g of calcined shell calcium, 150 g of 70% (v / v) ethanol preparation, 60 g of salt, 30 g of kansui (mixture of potassium carbonate and sodium metaphosphate), 210 g of trehalose, 6 g of gardenia pigment, and 750 g of water (25 parts by mass based on 100 parts by mass of the main raw material (wheat flour and ether-processed potato starch)) was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle band, and the noodle band was cut out using a cutting blade with a No. 20 angle to obtain raw noodles for Tokyo Shoyu Ramen with a noodle thickness of 1.45 mm. The raw noodles were cut into single servings (100 g) and packed in OPP / CPP packaging materials. Seven days after the production of the fresh noodles of Example 16, the volatile component content was 29 mass% and the water activity was 0.8921.

[0112] After packaging, the product was stored at room temperature for one week, and the results of the evaluation of taste and texture are shown in Table 10. In the evaluation of taste and texture, the product was poured with hot water up to the water line, left to stand for 3 minutes and 30 seconds, and then eaten as is.

[0113] Example 17 A mixture containing 2.4 kg of wheat flour (protein 11.5% by mass), 0.6 kg of ether-processed phosphate cross-linked tapioca starch, 90 g of gluten, 15 g of calcined shell calcium, 160 g of 70% (v / v) ethanol preparation, 60 g of salt, 30 g of kansui (mixture of potassium carbonate and sodium metaphosphate), 300 g of emulsified oil and fat (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content: 64% by mass), 9 g of egg white powder, 6 g of gardenia coloring, and 630 g of water (21 parts by mass based on 100 parts by mass of the main raw material (wheat flour and ether-processed phosphate cross-linked tapioca starch)) was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle band, and the noodle band was cut out using a cutting blade with a No. 20 angle to obtain raw noodles for Tokyo Shoyu Ramen with a noodle thickness of 1.5 mm. The raw noodles were cut into servings (100 g) and packed in OPP / CPP packaging materials, and 2 g of an ethanol volatilizer was also packed at the same time. The volatile component content of the raw noodles of Example 17 was 28% by mass and the water activity was 0.8770 7 days after production.

[0114] After packaging, the product was left at room temperature for 3 months, and the results of the evaluation of taste and texture are shown in Table 10. In the evaluation of taste and texture, the product was left for 2 minutes and 30 seconds after pouring in boiling water, and then the hot water was discarded and 100°C boiling water was poured again up to the water line.

[0115] [Table 10]

[0116] Example 18 (Thick noodles) A mixture containing 2.1 kg of wheat flour (protein 11.0% by mass), 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, 30 g of kansui (mixture of potassium carbonate, sodium carbonate, and sodium metaphosphate), 6 g of egg white, 300 g of emulsified oil (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content 64% by mass), 12 g of gardenia pigment, 1.5 g of antioxidant, and 720 g of water (24.0 parts by mass based on 100 parts by mass of the main raw material (wheat flour and ether-processed tapioca starch)) was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle band, and the noodle band was cut out using a cutting blade No. 14 to obtain raw curly thick noodles for miso ramen with a noodle thickness of 1.60 mm (noodle strand cross-sectional area is about 3.4 mm). 2 The raw noodles were cut into serving sizes (100 g) and 2 g of dusting powder (oxidized sago starch) was applied as evenly as possible before filling and packaging in OPP / CPP packaging material. The water activity of the raw noodles of Example 18 immediately after production was 0.8897. Seven days after production, the volatile component content was 29.4% by mass (ethanol content of the noodle strings was 2.02% by mass), the water activity was 0.8858, and the pH was 11.1.

[0117] After packaging, the product was stored at room temperature for one week, and the results of the evaluation of taste and texture are shown in Table 11. In the evaluation of taste and texture, the product was left for 3 minutes after pouring hot water up to the water line, and then the hot water was discarded and 100°C hot water was poured again up to the water line.

[0118] Comparative Example 12 (thick noodles, high starch content) Fresh noodles were obtained under the same conditions as in Example 18, except that the wheat flour was changed to 1.8 kg and the ether-processed tapioca starch was changed to 1.2 kg. The amount of water added was the same as in Example 18.

[0119] Example 19 (thin noodles) A mixture containing 2.70 kg of wheat flour (protein 11.0% by mass), 0.30 kg of ether-processed phosphate-crosslinked tapioca starch, 90 g of gluten, 15 g of calcined shell calcium, 200 g of 70% (v / v) ethanol preparation, 60 g of salt, 18 g of kansui (mixture of sodium carbonate, sodium metaphosphate, and trisodium phosphate), 6 g of egg white, 270 g of emulsified oil (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content: 64% by mass), 1.5 g of antioxidant, and 650 g of water (21.7 parts by mass based on 100 parts by mass of the main raw material (wheat flour and ether-processed phosphate-crosslinked tapioca starch)) was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle band, and the noodle band was cut out using a cutting blade No. 26 to obtain a noodle with a thickness of 1.30 mm (cross-sectional area of ​​the noodle string is approximately 1.5 mm). 2 ) raw straight thin noodles for tonkotsu ramen were obtained. The raw noodles were cut into serving sizes (100 g) and either with 2 g of dusting powder (oxidized sago starch) applied as uniformly as possible, or without using dusting powder, filled into transparent vapor-deposited PET / CPP packaging material and packaged. The water activity of the raw noodles of Example 19 immediately after production was 0.8910. Seven days after production, the volatile component content was 28.3 mass% (ethanol content of the noodle strings was 2.11 mass%), the water activity was 0.8895, and the pH was 10.9.

[0120] After packaging, the product was stored at room temperature for one week, and the results of the evaluation of taste and texture are shown in Table 11. In the evaluation of taste and texture, the product was left for 90 seconds after pouring hot water up to the water line, and then the hot water was discarded and 100°C hot water was poured again up to the water line.

[0121] Comparative Example 13 (thin noodles, less starch) Fresh noodles were obtained under the same conditions as in Example 19, except that the wheat flour was changed to 2.88 kg and the ether-processed phosphate cross-linked tapioca starch was changed to 0.12 kg.

[0122] Table 11 shows the starch content, noodle string cross-sectional area, and taste and texture of Examples 18 and 19, and Comparative Examples 12 and 13. [Table 11]

[0123] By adjusting the starch content, good taste could be obtained.

[0124] Table 12 shows the change over time in the degree of noodle sticking when dusting flour was used and when it was not used in Example 19. The degree of sticking of the noodle strings was confirmed by the degree to which the noodle strings loosened when eaten. When the noodle strings were lightly loosened with chopsticks at the time of eating, those that easily loosened were rated as "not stuck", and those that were partially clumped and not all of the noodle strings loosened were rated as "stuck".

[0125] [Table 12]

[0126] The use of dusting flour made it possible to prevent the noodle strings from sticking together for a long period of time. [Industrial Applicability]

[0127] The method for producing fresh noodles and the fresh noodles disclosed herein can be suitably used for foods that can be eaten by rehydrating in hot water.

Claims

1. A noodle raw material containing 100 parts by mass of a main raw material containing 5% by mass to 35% by mass of starch, 2.5 parts by mass to 12 parts by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and water is kneaded to obtain dough; and Cutting raw noodles from the dough A method for producing fresh noodles, comprising the steps of:

2. The method according to claim 1, wherein the sugar alcohol comprises at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinite, and glycerin.

3. The method of claim 1, wherein the oligosaccharide comprises at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose.

4. The method according to any one of claims 1 to 3, wherein the amount of water is 18 parts by weight to 28 parts by weight based on 100 parts by weight of the main ingredient.

5. The method according to any one of claims 1 to 3, wherein the noodle ingredient further contains 0.15 to 1.3 parts by mass of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, relative to 100 parts by mass of the main ingredient.

6. The method according to any one of claims 1 to 3, wherein the polyhydric alcohol compound is contained in the noodle raw material in the form of an emulsified oil or fat.

7. The method according to any one of claims 1 to 3, further comprising packaging the raw noodles together with an ethanol volatilizing agent in a single serving unit.

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