Noodle and production method thereof

Abstract

To develop a technology for production of noodles having a good texture even when the noodles are stored for a long period.SOLUTION: The present invention provides noodles having a water content of 20 to 35 mass% stored in a container. The noodles according to the present invention contain, as raw materials, (a) cereal flour, (b) sodium hydrogen carbonate, (c) one or more components selected from fumaric acid, monosodium fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate, and (d) one or more components selected from disodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono-delta-lactone.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to noodles and a method for producing the same. In particular, the present invention relates to noodles having a moisture content of 20 to 35% by mass.

Background Art

[0002] A large number of noodle products are on the market and are widely loved by consumers. Generally, noodles such as dried noodles have high storage stability by reducing their moisture content, but they may take a long time to cook or the texture of the cooked noodles may deteriorate. On the other hand, fresh noodles such as raw noodles can be made tender by increasing their moisture content, but they may become hard or brittle when stored for a long time, and tend to have low storage stability.

[0003] Regarding the storage stability of noodles, for example, Patent Document 1 describes that instant noodles produced by freeze-drying have a good texture of noodles reconstituted with boiling water or water by blending an expanding agent.

[0004] In addition, Patent Documents 2 to 3 propose techniques for improving the long-term storage stability of fresh Chinese noodles. That is, Patent Document 2 describes that discoloration of fresh Chinese noodles during long-term storage is prevented by blending a hydrate of calcium hydrogen phosphate into the fresh Chinese noodles. Further, Patent Document 3 describes that the pungent odor generated when fresh Chinese noodles are stored for a long time is suppressed by blending sodium tartrate and sodium citrate into the fresh Chinese noodles.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] There is a demand for noodles that can be stored for a long time. However, especially when stored at room temperature for a long time, there is a problem that the viscoelasticity and tenderness of the noodles decrease. In view of such a situation, the object of the present invention is to develop a technology for producing noodles having a good texture even when stored for a long time.

Means for Solving the Problems

[0007] As a result of intensive studies on the above problems, the present inventors have succeeded in producing noodles having a good texture even when stored for a long time by using sodium hydrogen carbonate in combination with a specific additive, and have completed the present invention.

[0008] Although not limited thereto, the present invention includes the following inventions. [1] Noodles with a moisture content of 20 to 35% by mass stored in a container, (a) cereal flour, (b) sodium hydrogen carbonate, (c) one or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate, (d) one or more components selected from disodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono-delta-lactone, The above noodles containing the above as raw materials. [2] The noodles according to [1], further containing an oil or fat having a melting point of 50°C or higher. [3] The noodles according to [1] or [2], wherein the total amount of (b) to (d) is 0.1 to 5 parts by mass with respect to 100 parts by mass. [4] A method for producing the noodles according to [1], (1) A step of making noodles from raw materials containing the above (a) to (d), (2) A step of storing the noodles in a container, The above method including the above. [5] The method according to [4], further comprising a step of heating the noodles stored in a container. [6] The method according to [4], which is a method for producing noodles in which sticking of noodles during storage is suppressed. [7] (a) Flour, (b) Sodium hydrogen carbonate, (c) One or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate, (d) One or more components selected from disodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono-delta-lactone, A method for suppressing sticking of noodles during storage by blending the above components into noodles. [8] A flour composition for producing noodles having a moisture content of 20 to 35% by mass, comprising: (a) Flour and (b) Sodium hydrogen carbonate, (c) One or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate, (d) One or more components selected from disodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono-delta-lactone, The above composition. [9] The flour composition according to [8], wherein the total amount of (b) to (d) is 0.1 to 5 parts by mass with respect to 100 parts by mass.

[10] The flour composition according to [8], further containing a fat or oil having a melting point of 50°C or higher. [Advantages of the Invention]

[0009] According to the present invention, it is possible to efficiently produce noodles having a good texture even when stored for a long time. The present invention can extend the shelf life and expiration date of noodles and contribute to a sustainable society. [Embodiments for Carrying Out the Invention]

[0010] In one aspect, the present invention relates to noodles and a method for producing the same. The present invention also relates to a composition for producing noodles.

[0011] Noodles The noodles according to the present invention have a moisture content of 20 to 35% by mass when stored in a container, and are likely to become loose when boiled. Therefore, the moisture content is preferably 32% by mass or less, more preferably 31% by mass or less. As another preferred embodiment, for a better texture, the moisture content is 25% by mass or more, more preferably 28% by mass or more. By setting the moisture content of the noodles within such a range, it is possible to obtain noodles with excellent texture even after long-term storage. Note that long-term storage in the present invention means storage for at least two weeks or more, and it may be one month or more, three months or more. The noodles according to the present invention are not particularly limited as long as the moisture content is within this range, but are preferably raw noodles or semi-cooked noodles that have not been subjected to heat cooking such as boiling or steaming for cooking purposes. Raw noodles are obtained by kneading a noodle dough obtained by blending a liquid material such as water with a composition containing flour and shaping it into a desired shape, and an aging process may be carried out if necessary. Semi-cooked noodles are those obtained by drying raw noodles to a moisture content of about 20 to 27% by mass. The moisture content of the noodles may be measured by a conventional method, for example, it can be measured by the dry mass method. Specifically, a certain mass of noodles is weighed, dried by dry heat, then weighed, and the weight loss is taken as the moisture content to obtain it.

[0012] In addition, the noodles according to the present invention are contained in a container. The container for containing the noodles is not particularly limited, and any of the materials commonly used for containers, such as resins, papers, metals, glasses, and materials combining them, can be used. It is preferably contained in a resin bag such as polyethylene or polypropylene. The internal volume of the container is also not particularly limited, but is, for example, 30 to 2000 mL, preferably 50 to 1500 mL, more preferably about 100 to 1000 mL.

[0013] The noodles according to the present invention can be stored in containers one serving at a time, or several servings at a time. The noodles according to the present invention are stored in a container, and if necessary, soups such as powders, liquids or pastes, and any ingredients regardless of form can be packaged together in the form of an attached supplement, an internal supplement, etc. The noodles according to the present invention are suitable for storage, distribution and sales at normal temperature or refrigeration, more preferably at normal temperature for storage, distribution and sales, have excellent texture even after storage, and the binding between noodles is suppressed.

[0014] In addition, it is also possible to attach auxiliary materials to the noodles according to the present invention before storing them in a container. Examples of such auxiliary materials include those for improving moisture retention, and specifically, saccharides, sugar alcohols, polysaccharides, oils and fats, emulsifiers, etc. can be mentioned.

[0015] In a preferred embodiment, the noodles according to the present invention may be heat-treated so that they can be stored for a longer period. The heat treatment may be performed on the noodles and then stored in a container, or may be performed after storing the noodles in a container, or may be performed both before and after storing in a container. It is more preferable to include heat treatment after storing the noodles in a container. The temperature of the heat treatment is not particularly limited, but for example, it can be 60°C or higher, preferably 63 - 150°C. As shown in the examples described later, the present invention exhibits effects even when the heating temperature is high, so it may be 70°C or higher, 75°C or higher. The upper limit may be 140°C or lower, 130°C or lower, 100°C or lower because the texture deteriorates as the heating temperature increases. Also, the time of the heat treatment is, for example, about 1 second to 60 minutes, preferably about 1 - 50 minutes, and may be about 10 - 40 minutes.

[0016] The noodles according to the present invention are noodle strands such as Chinese noodles, spaghetti, and pastas such as macaroni. Specifically, for example, noodle strands such as Chinese noodles, udon, Japanese buckwheat noodles, plain noodles, chilled wheat noodles, cold noodles, rice vermicelli, and flat noodles can be mentioned.

[0017] Moreover, the noodles according to the present invention are a concept that includes both noodles before cooking and cooked noodles. When preparing cooked noodles, the uncooked noodles may be cooked, such as by boiling in hot water, until they are edible. The cooking method of the noodles is not particularly limited. Of course, they can be cooked by boiling, but they can also be cooked by frying, steaming, stir-frying, using a microwave oven, steam convection, etc., and the noodles may be gelatinized until they are edible.

[0018] The noodles according to the present invention are not particularly limited in terms of the thickness, width, cross-sectional shape, etc. when they are in the form of noodle strands. The thickness and width of the noodle strands can be, for example, in the range of 0.5 to 15 mm, preferably 0.8 to 5 mm, and may also be 1 to 3 mm.

[0019] The noodles according to the present invention may be produced from noodle dough, and the noodle dough can be prepared according to the usual method for preparing noodle dough. For example, a composition containing flour can be blended with water, salt, etc. and kneaded to prepare noodle dough. Also, when preparing the noodle dough for Chinese noodles, kansui, etc. may be further blended.

[0020] The noodles according to the present invention can be produced by known noodle-making methods such as rolling noodle production, roll-type noodle production, extrusion-type noodle production, etc. In one aspect of the present invention, the noodle dough is rolled into a noodle sheet of a desired thickness. The rolling is performed by passing the noodle dough through rolling rolls. Then, a noodle-making machine or the like is used to cut out the noodle sheet into noodle strands, and the noodle strands are cut into a desired length to obtain fresh noodles.

[0021] In one aspect of the present invention, the noodle dough may be stretched or twisted to obtain noodle strands, or the noodle dough may be extruded through holes or the like to produce noodles. Generally, noodles such as spaghetti and macaroni are often produced by extruding noodle dough. Also, in the present invention, noodles may be made using a machine, or may be made by hand-stretching or hand-kneading without using a machine.

[0022] The noodles according to the present invention are, in a preferred embodiment, cooked and then eaten. The cooking method is not particularly limited and is as described above. The cooking conditions are not particularly limited, but for example, it is preferable to process at 90°C or higher for 1 minute or longer. For the heat cooking of the noodles, known devices can be used, and they may be heat-cooked one serving at a time, or several servings may be heat-cooked together. When heat-cooking the noodles by boiling, for example, they can be boiled so that the weight gain rate of the noodles is 120 to 300%, and the weight gain rate may be 130 to 250% or 140 to 200%.

[0023] The noodles according to the present invention have the binding of the noodles suppressed even after long-term storage and are easily loosened during heat cooking. Therefore, the noodles according to the present invention not only have an excellent texture but also have improved looseness, so they are excellent in terms of convenience during cooking. From one perspective, the present invention can also be understood as a method for suppressing the binding of noodles during storage. According to the present invention, not only can noodles having an excellent texture be provided even after storage, but also the binding of noodles during storage can be effectively suppressed.

[0024] Flour The noodles according to the present invention contain wheat flour as the flour in a preferred embodiment. The wheat flour used in the flour composition according to the present invention is appropriately selected according to the type of the target noodles. For example, one or more wheat flours selected from strong flour, semi-strong flour, medium flour, weak flour, durum semolina, durum wheat flour, etc. can be used. Also, the origin and variety of the wheat used as the raw material are not particularly limited. For example, it may be vitreous wheat or powdery wheat, and may be common wheat or emmer wheat. In the present invention, wheat flour can be produced from one type of wheat, or wheat flour can be produced by combining two or more types of wheat. In the present invention, whole wheat flour may be used. Wheat flour can be produced by a general method. For example, after selecting wheat grains according to a conventional method and adding water and tempering, if necessary, a breaking process, a grading process, a purification process, etc. can be performed for production.

[0025] In the present invention, the ash content of the wheat flour is not particularly limited and may be selected in consideration of the characteristics of the noodles to be produced. In a preferred embodiment, the ash content of the wheat flour according to the present invention is 0.90% or less, more preferably 0.85% or less, still more preferably 0.80% or less, and may be 0.70% or less. Further, the raw material of the noodles according to the present invention may contain wheat bran.

[0026] In the present invention, the proportion of wheat flour in the cereal flour is, for example, 50 to 100% by mass, preferably 70% by mass or more, and may be 80% by mass or more or 90% by mass or more.

[0027] In the present invention, cereal flours other than wheat flour can also be used as the raw material flour for noodles. Examples of cereal flours other than wheat flour include rice flour, buckwheat flour, barley flour, rye flour, oat flour, corn flour, millet flour, foxtail millet flour, soybean flour, and white sorghum flour, and one or more cereal flours selected from heat-treated cereal flours obtained by heat-treating these can be used.

[0028] Further, in the present invention, starch may be used as the raw material flour, and when referring to cereal flour in the present invention, starch is also included. The starch is not particularly limited, and examples include above-ground starch and underground starch, as well as waxy varieties and high-amylose varieties of these starches, and these can be used alone or in combination. Examples of above-ground starch include corn starch, rice starch, wheat starch, sago starch, etc., and examples of underground starch include starches derived from underground stems or roots such as potato starch, tapioca starch, and sweet potato starch. Here, the starch can be physically or chemically processed, for example, processing such as gelatinization, oxidation, acid treatment, esterification such as acetylation, etherification such as phosphorylation and hydroxypropylation, and crosslinking such as phosphate crosslinking and adipic acid crosslinking can be performed. However, starch degradation products obtained by hydrolyzing the above starch such as dextrin with acid and / or enzyme are not included in the starch.

[0029] The noodles according to the present invention are produced using sodium hydrogen carbonate. Sodium hydrogen carbonate generates carbon dioxide by thermal decomposition or reaction with an acidifying agent. In the present invention, by blending sodium hydrogen carbonate into the noodles, it is possible to obtain noodles having a good texture even when stored for a long time due to the gas generated from sodium hydrogen carbonate, and it is considered that they are easily loosened during boiling.

[0030] The blending amount of sodium hydrogen carbonate is not particularly limited, but it is preferably contained in an amount of 0.05% by mass or more based on the mass of the cereal flour (the mass including starch when using starch). When it is 0.05% by mass or more, the effect of improving looseness and the like becomes higher. Also, considering the influence on flavor, texture, etc., the blending amount of sodium hydrogen carbonate is preferably 10% by mass or less based on the mass of the cereal flour. In a preferred embodiment, the blending amount of sodium hydrogen carbonate is 0.05 to 10% by mass based on the mass of the cereal flour, more preferably 0.1 to 5% by mass, still more preferably 0.12 to 2% by mass, and even more preferably 0.2 to 0.8% by mass.

[0031] The noodles according to the present invention, in addition to the sodium hydrogen carbonate described above, further contain (1) one or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate, and (2) one or more components selected from disodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono-delta-lactone, and these are used in combination. These components (1) and (2) react with sodium hydrogen carbonate as an acidifying agent to generate carbon dioxide, improving the long-term storage stability of the noodles according to the present invention. Since the component of (1) reacts with sodium hydrogen carbonate at a relatively low temperature to generate carbon dioxide, it is considered to have rapid efficacy (instantaneous efficacy). On the other hand, since the component of (2) reacts at a higher temperature or has a slower reaction rate compared to the component of (1), it is considered to have slow efficacy or sustainability. In the present invention, by using the components of (1) and (2) in combination, carbon dioxide can be generated at an early stage and the generation can be sustained. In a preferred embodiment of the present invention, the blending amounts of sodium hydrogen carbonate, component (1), and component (2) are not particularly limited, but are 0.1 to 10% by mass, more preferably 0.2 to 7% by mass, still more preferably 0.3 to 5% by mass, and even more preferably 0.7 to 3% by mass based on the mass of the cereal flour.

[0032] In the present invention, one or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate are blended into the noodles. Here, (1) the blending amount of one or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate is preferably 5 to 150% by mass with respect to sodium hydrogen carbonate, and may be 8 to 130% by mass or 15 to 125% by mass. Regarding the component of (1) above, the total (Σβi×γi) obtained by multiplying the number of moles (βi) of each component by the number of moles (γi) of carbon dioxide generated when 1 mole of each component reacts with sodium hydrogen carbonate, divided by the number of moles (α) of sodium hydrogen carbonate, i.e., (Σβi×γi)÷α), is preferably in the range of 0.1 to 0.6, more preferably in the range of 0.15 to 0.57, and still more preferably in the range of 0.22 to 0.55.

[0033] In the present invention, one or more components selected from sodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono delta-lactone are further used in combination. Here, the blending amount of one or more components selected from (2) sodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono delta-lactone is preferably 50 to 400% by mass, more preferably 58 to 350%, and even more preferably 65 to 260% with respect to sodium hydrogen carbonate. Regarding the components in (2) above, the total (Σδi×εi) obtained by multiplying the number of moles (δi) of each component by the number of moles (εi) of carbon dioxide generated when 1 mole of each component reacts with sodium hydrogen carbonate is preferably in the range of 0.4 to 1.5 when divided by the number of moles (α) of sodium hydrogen carbonate, more preferably in the range of 0.45 to 1.35, and even more preferably in the range of 0.5 to 1.0. In the present invention, regarding the components in (1) and (2) above, by setting their blending amounts within the above ranges, the timing and duration of carbon dioxide generation can be controlled, and the long-term storage stability of the noodles according to the present invention can be improved.

[0034] In the present invention, (1) one or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate and (2) one or more components selected from sodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono delta-lactone are used in combination, but the combination ratio of the two is not particularly limited. In a preferred embodiment, the mass ratio of (1) / (2) is 0.017 to 2.54, and it may also be 0.029 to 2.15 or 0.059 to 1.84. Further, it is preferable to adjust (Σβi×γi) related to (1) and (Σδi×εi) related to (2) so that (Σβi×γi) / (Σδi×εi) is in the range of 0.066 to 1.5, more preferably 0.11 to 1.27, and even more preferably 0.22 to 1.1.

[0035] In a preferred embodiment, fats and oils having a melting point of 50°C or higher may be added to the noodles according to the present invention. The fats and oils to be added are not particularly limited as long as they are edible. Examples thereof include fatty acids such as palmitic acid and stearic acid, metal salts of these fatty acids, and hydrogenated hardened oils such as soybean oil, rapeseed oil, rice bran oil, corn oil, and palm oil. One or more of these fats and oils may be added. The blending amount of the fats and oils is preferably 0.01 to 5 parts by mass, more preferably 0.02 to 3 parts by mass, and may be 0.03 to 1 part by mass with respect to 100 parts by mass of the cereal flour.

[0036] In a preferred embodiment, sodium hydrogen carbonate and the acidulant added to the noodles according to the present invention may be used in powder form. A more preferred embodiment is that since the timing of generating carbon dioxide can be controlled, sodium hydrogen carbonate and / or the acidulant are premixed with the fats and oils and used in powder form.

[0037] From the viewpoint of improving the storage stability of the noodles according to the present invention, it is preferable to add a bacteriostatic and antibacterial agent such as calcined calcium or alcohol. The addition amount of the bacteriostatic and antibacterial agent is not particularly limited, but it is preferably added in an amount of 0.3 to 8 parts by mass or 0.5 to 6 parts by mass with respect to 100 parts by mass of the cereal flour.

[0038] The noodles according to the present invention may further contain auxiliary raw materials other than those described above. Examples of the auxiliary raw materials used in the present invention include protein materials such as soybean protein, wheat protein, egg yolk, egg white, whole egg, and skim milk powder; oils and fats such as animal and vegetable oils and fats, and powdered oils and fats; potassium carbonate, dietary fiber, swelling agents, thickening agents, emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, and the like. In the present invention, these auxiliary raw materials can be used alone or in combination according to the type of noodles intended.

Examples

[0039] Hereinafter, the present invention will be described in more detail with specific examples, but the present invention is not limited to the following specific examples. Also, in this specification, unless otherwise specified, concentrations and the like are based on mass, and numerical ranges are described as including their endpoints.

[0040] Experiment 1. Production and Evaluation of Noodles (Chinese Noodles) Based on the following table, the raw materials were mixed to prepare a composition (noodle-making composition) to be added during noodle making.

[0041]

Table 1

[0042] To 100 parts by mass of wheat flour (Kinran, Showa Sangyo), the prepared noodle-making composition and calcined calcium (MC602, Okuno Pharmaceutical Co., Ltd.) were added. Further, 0.5 part by mass of kansui (powdered kansui red, 60% potassium carbonate, 40% sodium carbonate), 4 parts by mass of 70% alcohol (Mayol NEO, Mitsubishi Corporation Life Science), 1.5 parts by mass of 50% sodium lactate, 1 part by mass of salt, and 25 parts by mass of water were added, and the mixture was mixed for 15 minutes using a horizontal pin mixer to prepare dough.

[0043] The obtained dough was rolled with a roll-type noodle-making machine and then cut out (cutting blade: No. 20 angle) to produce fresh noodles (Chinese noodles, moisture: 30% by mass) with a thickness and width of 1.5 mm for the noodle strands. Next, the produced fresh noodles (about 110 g) were sealed in a resin bag and heat-treated using a steam convection oven (product temperature 65°C, 30 minutes).

[0044] After storing the noodles in the bag at room temperature (about 25°C) for 5 months, the noodles were taken out of the bag and evaluated as follows. That is, the ease of loosening of the noodles when boiled in boiling water was evaluated by a panel of 3 trained experts based on the following evaluation criteria (score: 1 - 5 points, in 0.5-point increments). ■ Ease of loosening of the noodles when boiled 5 points: Extremely easy to loosen compared to the reference example (very good) 4 points: Easier to loosen (good) compared to the reference example 3 points: Slightly easier to loosen (somewhat good) compared to the reference example 2 points: Equally easy to loosen (inferior) compared to the reference example 1 point: Difficult to loosen (very inferior) compared to the reference example In addition, for the cooked noodles, sensory evaluation was carried out by 10 trained professional panels. Specifically, the noodles were cooked in boiling water until the cooking weight gain rate reached 160%, then drained, and the noodles were put into the soup to prepare ramen. After that, the professional panels ate the noodles and evaluated the viscoelasticity and stickiness of the cooked noodles. The scoring was carried out based on the following evaluation criteria, and the average score of 10 people was calculated. ■ Viscoelasticity of the cooked noodles 5 points: Extremely strong viscoelasticity (very good) compared to the reference example 4 points: Strong viscoelasticity (good) compared to the reference example 3 points: Slightly strong viscoelasticity (somewhat good) compared to the reference example 2 points: Equivalent viscoelasticity (inferior) compared to the reference example 1 point: Weak viscoelasticity (very inferior) compared to the reference example ■ Stickiness of the cooked noodles 5 points: Extremely strong stickiness (very good) compared to the reference example 4 points: Strong stickiness (good) compared to the reference example 3 points: Slightly strong stickiness (somewhat good) compared to the reference example 2 points: Equivalent stickiness (inferior) compared to the reference example 1 point: Weak stickiness (very inferior) compared to the reference example

[0045]

Table 2

[0046] The evaluation results are shown in the above table. As is clear from the above results, the noodles according to the present invention had the binding of the noodles suppressed and were easy to loosen when cooked. In addition, the noodles manufactured based on the present invention were excellent in both viscoelasticity and stickiness.

[0047] On the other hand, for the noodles (Test 1-2) using the noodle-making composition 1 composed of sodium hydrogen carbonate and dextrin and the noodles (Test 1-11) using the noodle-making composition 10 composed of sodium hydrogen carbonate and calcium dihydrogen pyrophosphate, all evaluations such as looseness during boiling, viscoelasticity, and sliminess were low. Also, when using the noodle-making composition 9 composed of sodium hydrogen carbonate and potassium hydrogen tartrate (Test 1-10), gas was generated during storage and the container was damaged, so the noodles could not be stored at room temperature for 5 months.

[0048] Experiment 2. Production and Evaluation of Noodles (Chinese Noodles) Chinese noodles were produced in the same manner as in Experiment 1, except that the blending amount of the noodle-making composition 2 was 0.5 to 4 parts by mass based on the wheat flour. Specifically, the raw materials were mixed based on the following table to produce and evaluate Chinese noodles.

[0049] The evaluation results are shown in the following table. The noodles according to the present invention had suppressed binding of the noodles and were easily loosened when boiled. Also, the noodles produced based on the present invention were excellent in both viscoelasticity and sliminess.

[0050]

Table 3

[0051] Experiment 3. Production and Evaluation of Noodles (Chinese Noodles) Chinese noodles were produced and evaluated in the same manner as in Experiment 1, except that the moisture content of the Chinese noodles was changed. For the Chinese noodles with a moisture content of 23% by mass (semi-cooked noodles), after changing the added water from 25 parts by mass to 33 parts by mass to produce raw noodles with a moisture content of 35% by mass, the raw noodles were left standing at 35°C to adjust the moisture content to 23% by mass. Also, the Chinese noodles with a moisture content of 33% by mass were produced by changing the added water from 25 parts by mass to 30 parts by mass.

[0052] The evaluation results are shown in the following table. The noodles according to the present invention had suppressed binding of the noodles and were easily loosened when boiled. Also, the noodles produced based on the present invention were excellent in both viscoelasticity and sliminess.

[0053]

Table 4

[0054] Experiment 4. Production and Evaluation of Noodles (Chinese Noodles) Chinese noodles were produced and evaluated in the same manner as in Experiment 1, except that the heating conditions and storage conditions were as follows. In the case of normal temperature, it was stored at about 25°C, and in the case of refrigeration, it was stored at about 4°C.

[0055] The evaluation results are shown in the table below. The noodles according to the present invention had the binding of the noodles suppressed and were easily loosened when boiled. Also, the noodles produced based on the present invention were excellent in both viscoelasticity and chewiness.

[0056]

Table 5

[0057] Experiment 5. Production and Evaluation of Noodles (Pasta) To 100 parts by mass of durum wheat flour (Silk Road, Showa Sangyo), 2 parts by mass of the noodle-making composition 2 prepared in Experiment 1 was added, and further, a mixture of 4 parts by mass of 70% alcohol, 1.5 parts by mass of 50% sodium lactate, and 30 parts by mass of water was added, and mixing was carried out for 15 minutes using a horizontal pin mixer to prepare a dough.

[0058] Using an extrusion noodle-making machine from the obtained dough, fresh noodles (pasta, moisture: 33% by mass) were produced using a die with a diameter of 1.7 mm under the condition of a vacuum degree of 80Mkp or more. Next, the produced fresh noodles (about 110 g) were sealed in a resin bag and heat-treated using a steam convection oven (product temperature 65°C, 3 minutes).

[0059] The results of evaluating the noodles in the same manner as in Experiment 1 are shown in the table below. As is clear from the results in the table below, the noodles according to the present invention had the binding of the noodles suppressed and were easily loosened when boiled. Also, the noodles produced based on the present invention were excellent in both viscoelasticity and chewiness.

[0060]

Table 6

Claims

1. Noodles with a moisture content of 20 to 35% by mass, stored in a container, comprising: (a) cereal flour; (b) sodium hydrogen carbonate; (c) one or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate; (d) one or more components selected from disodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono-delta-lactone; and containing the above as raw materials.

2. The noodles according to claim 1, further containing a fat or oil having a melting point of 50°C or higher.

3. The noodles according to claim 1 or 2, wherein the total amount of (b) to (d) is 0.1 to 5 parts by mass with respect to 100 parts by mass of (a).

4. A method for producing the noodles according to claim 1, comprising: (1) a step of noodle production from raw materials including the above (a) to (d); (2) a step of storing the noodles in a container.

5. The method according to claim 4, further comprising a step of heating the noodles stored in a container.

6. The method according to claim 4, which is a method for producing noodles with suppressed sticking together of the noodles during storage.

7. A method for suppressing sticking together of noodles during storage, by blending (a) cereal flour, (b) sodium hydrogen carbonate, (c) one or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate, (d) one or more components selected from disodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono-delta-lactone into the noodles.

8. A cereal flour composition for producing noodles with a moisture content of 20 to 35% by mass, comprising: (a) cereal flour (b) sodium hydrogen carbonate, (c) one or more components selected from fumaric acid, sodium hydrogen fumarate, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, and calcium dihydrogen phosphate, (d) one or more components selected from disodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and glucono-delta-lactone.

9. The cereal flour composition according to claim 8, wherein the total amount of (b) to (d) is 0.1 to 5 parts by mass with respect to 100 parts by mass of (a).

10. The cereal flour composition according to claim 8, further containing a fat or oil having a melting point of 50°C or higher.

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