Powdered tea-containing dried noodle and method for producing same

Abstract

To provide dry noodles containing powdered green tea, exhibiting bright green color derived from the powdered green tea, and maintaining the green color over a long period.SOLUTION: The matcha-containing dried noodles of the present invention are obtained by extruding dough prepared from a solid raw material containing 1.0 to 6.0% by mass of matcha with cereal flour as a main raw material into a noodle string shape in a reduced pressure environment to obtain raw noodles, and subjecting the raw noodles to a drying treatment, wherein the drying treatment is a treatment of heating the raw noodles under a condition that the temperature of the raw noodles is 60 °C or higher. Further, in the matcha-containing dried noodle of the present invention, the content of components other than the grain flours, the matcha, and water is 30% by mass or less, and in a fading test in which the matcha-containing dried noodle is continuously irradiated with light of 1000 lux for 3 months, Δ a * obtained by subtracting a * before the light radiation from a * in a CIE1976 (L * a * b *) color space of the surfaces of the dried noodle after the light radiation is less than 0.50, and the a * before the light radiation is 1.80 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to dried noodles containing matcha. [Background technology]

[0002] Noodles generally have the shape of long, thin strands, and are known as somen, udon, soba, pasta, etc., depending on the ingredients, manufacturing method, thickness, cross-sectional shape, etc. Somen and udon are generally produced using wheat flour derived from common wheat varieties as the main ingredient and are produced by hand-stretching, hand-making, or machine-made methods. Soba is produced using buckwheat flour alone or a combination of buckwheat flour and wheat flour as the main ingredients and by hand-making or machine-made methods. Pasta is produced using a pasta machine or the like using semolina flour or wheat flour derived from hard durum wheat varieties as the main ingredients and is characterized by a transparent appearance and a firm, elastic texture. These noodles are produced by adding water to solid ingredients mainly consisting of wheat flour and kneading them thoroughly to form dough, which is then shaped into noodle strands. However, fresh noodles immediately after production contain approximately 20 to 30% moisture, making them prone to spoilage and short-lasting. For this reason, when storing noodles, they are generally dried to produce dried noodles. Recent advances in freezing technology have made it possible to store fresh or cooked noodles for relatively long periods by freezing them. However, they cannot be stored for as long as dried noodles, and storing them in a frozen state requires energy and costs, so there is still a large demand for dried noodles.

[0003] Colorful noodles are produced by adding coloring ingredients to noodle ingredients and are offered. Examples include cha soba noodles, which are made bright green by adding green tea such as matcha, and pasta, which is made bright yellow by adding eggs. Cha soba noodles are made primarily with matcha as an ingredient, and offer a refreshing green color that combines the flavor of matcha with the color of the soba noodles. However, the green color of matcha is primarily due to chlorophyll, which is known to fade when exposed to light or heat. Since faded chlorophyll turns brown or gray, leaving cha soba noodles exposed to sunlight significantly reduces the appearance quality. Therefore, various technologies have been proposed to prevent discoloration, such as fading and browning, of cha soba noodles.

[0004] Known techniques for preventing the green discoloration of noodles derived from matcha include adjusting the pH of noodles to 7.0 or higher, adding sodium ascorbate to noodles, and creating an anaerobic state using an oxygen scavenger (all of which are described in

[0004] of Patent Document 1), and blending a discoloration inhibitor such as disodium phosphate, trisodium phosphate, kojic acid, L-ascorbic acid, or sodium bicarbonate into noodles (all of which are described in

[0003] of Patent Document 2). Furthermore, the invention described in Patent Document 1 (a method for manufacturing green tea soba noodles) is characterized by blending magnesium carbonate as a discoloration inhibitor into noodle dough, which is an intermediate product of green tea soba noodles.

[0005] However, as described in Patent Document 2, when a discoloration inhibitor is added to noodles containing green tea such as matcha, there is a risk of problems such as the color of the noodles not turning a natural green, unpleasant tastes such as a chemical smell, sourness, harshness, or strange taste occurring, and the dough properties becoming poor. Therefore, the invention described in Patent Document 2 (colored noodles) uses L * a * b * Color tone index a in the color system * We use green tea powder with a pH of -10.0 or less. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 9-224599 [Patent Document 2] Special Publication No. 10-229838 Summary of the Invention [Problem to be solved by the invention]

[0007] As mentioned above, the use of a discoloration inhibitor such as disodium phosphate as a means for preventing discoloration of the green color derived from green tea in noodles containing green tea such as matcha may lead to a deterioration in the quality of the noodles and is therefore desirable to avoid. In this regard, the technology described in Patent Document 2 can prevent discoloration without using a discoloration inhibitor, but since the green tea used is limited to a specific type, the range of application is limited and there is room for improvement.

[0008] The present invention addresses the problem of providing dried noodles containing matcha which exhibit a vivid green color derived from matcha and can maintain the green color for a long period of time.

[0009] The present inventors have investigated technologies that can prevent the fading of the green color inherent in matcha in noodles containing matcha without using a discoloration inhibitor, and as a result have found that the degree of discoloration varies depending on the noodle production method or production conditions. As a result of further investigation, they have found that a high degree of discoloration prevention can be achieved by adopting a dry noodle production method that includes a drying process for fresh noodles as a noodle production method, producing the fresh noodles in a specific reduced pressure environment, and heating the fresh noodles at a specific temperature or higher during the drying process, and have thus completed the present invention. [Means for solving the problem]

[0010] The present invention was made based on the above findings, and provides matcha-containing dried noodles, which are obtained by extruding dough prepared from a solid raw material containing cereal flour as the main raw material and 1.0 to 6.0 mass% matcha in the form of noodle strands in a reduced pressure environment to obtain fresh noodles, and then drying the fresh noodles, The drying process is a process of heating the fresh noodles under conditions that bring the temperature of the fresh noodles to 60°C or higher, resulting in dried noodles containing matcha.

[0011] The present invention was made based on the above findings and provides matcha-containing dried noodles containing grain flour and matcha as essential ingredients, The content of ingredients other than flour, matcha, and water is 30% by mass or less, In a fading test in which light of 1000 lux was continuously irradiated for three months, the surface of the dried noodles after the light irradiation was * a * b * ) in color space * to the a before light irradiation * Δa * is less than 0.50, The a before the light irradiation * These are dried noodles with matcha, with a fiber content of 1.80 or less.

[0012] The present invention has been made based on the above findings, and provides a method for making a dough from a solid raw material containing cereal flour as a main raw material and 1.0 to 6.0 mass % of matcha; an extrusion step of extruding the dough into noodle strands in a reduced pressure environment to obtain raw noodles; and a step of drying the fresh noodles to obtain dried noodles. In this method for producing matcha-containing dried noodles, the drying treatment is a treatment in which the fresh noodles are heated under conditions such that the temperature of the fresh noodles reaches 60°C or higher. [Effects of the Invention]

[0013] According to the present invention, there is provided matcha-containing dried noodles that exhibit a vivid green color derived from matcha and can maintain this green color for a long period of time. DETAILED DESCRIPTION OF THE INVENTION

[0014] First, we will explain the matcha-containing dried noodles of the present invention. The matcha-containing dried noodles of the present invention are made by drying dough, which is a mixture of solid ingredients and liquid ingredients, more specifically, fresh noodles that are formed by shaping the dough into noodle strands, and contain cereal flour and matcha as essential ingredients. The cereal flour is the main ingredient of the solid ingredients, accounting for 50% by mass or more of the total mass of the solid ingredients.

[0015] The "solid ingredients" refer to ingredients of dough (fresh noodles), an intermediate product of matcha-flavored dried noodles, that are solid at room temperature and pressure. The solid ingredients are typically in powder form at room temperature and pressure. As used herein, "room temperature and pressure" refers to the ambient temperature and pressure in the environment in which the method for producing matcha-containing dried noodles of the present invention is normally carried out, typically an environment with an ambient temperature of 25°C and an atmospheric pressure of 1 atmosphere.

[0016] The cereal flour can be any cereal flour commonly used for noodles, without any particular limitation, and examples thereof include wheat flour, rice flour, barley flour, and corn flour. One or a combination of two or more of these can be used. Examples of wheat flour include ordinary wheat flour such as strong flour, medium flour, and soft flour; and durum flour such as durum semolina and durum wheat flour.

[0017] An example of a preferred cereal flour is wheat flour derived from hard wheat. Wheat (common wheat) is broadly divided into three types based on the hardness of the wheat kernel: hard wheat, soft wheat, and medium wheat, which has a hardness intermediate between hard and soft wheat. Generally, the hardness of wheat kernels is proportional to the protein content, with hard wheat having a higher protein content than soft and medium wheat. Noodles made with wheat flour derived from hard wheat are relatively transparent, and when matcha is added to the noodles, the green color derived from the matcha is enhanced, making any fading of the green color less noticeable. Therefore, wheat flour derived from hard wheat can prevent deterioration of the appearance of the noodles due to fading of the green color derived from the matcha. Examples of wheat flour derived from hard wheat include strong wheat flour and durum flour, and can be selected appropriately depending on the type of dried noodles containing matcha. For example, when the dried noodles containing matcha are pasta, durum flour is used as the flour to be used in combination with the matcha.

[0018] The cereal flour content in the matcha-containing dried noodles of the present invention is preferably 50.0 to 99.0% by mass, more preferably 60.0 to 98.0% by mass, and even more preferably 70.0 to 97.0% by mass, of the total mass of the solid raw materials. If the cereal flour content in the solid raw materials is less than 50.0% by mass, the cereal flavor of the dried noodles will be weak, and if this content exceeds 99.0% by mass, the amount of matcha contained in the dried noodles will be relatively reduced, resulting in an appearance that lacks the typical appearance of matcha-containing dried noodles.

[0019] The matcha used in the present invention may be any that is commercially available as "matcha," and there are no particular limitations on the manufacturing method, type, etc. * a * b * Color tone index a in the color system * Even if a powder other than "green tea powder" having a pH of -10.0 or less is used, it is possible to provide matcha-containing dried noodles that can maintain the green color inherent in matcha for a long period of time. As the matcha used in the present invention, it is preferable to use matcha produced by a typical manufacturing method. Matcha produced by a typical manufacturing method is produced by drying tea leaves without rolling them and then powdering them in a mortar or the like, and is in a powder form at room temperature and normal pressure. The tea leaves are typically harvested after being grown in the dark for 2 to 3 weeks before harvest.

[0020] The matcha content in the matcha-containing dried noodles of the present invention is preferably 1.0 to 6.0% by mass, more preferably 2.0 to 5.5% by mass, and even more preferably 3.0 to 5.0% by mass, of the total mass of the solid raw materials. If the matcha content in the solid raw materials is less than 1.0% by mass, it becomes difficult to impart the vivid green color inherent to matcha to the dried noodles, while if the content exceeds 6.0% by mass, the green color of the dried noodles will be too dark, giving them a blackish appearance, and the matcha flavor of the dried noodles will be too strong, resulting in a lack of cereal flavor.

[0021] The matcha-containing dried noodles of the present invention may contain ingredients other than the above-mentioned grain flour and matcha. These ingredients can be any ingredients commonly used in the production of noodles, without any particular restrictions, and include, for example, starch, sugars, proteins, oils and fats, salts, seasonings, emulsifiers, and thickeners. The content of the other ingredients in the matcha-containing dried noodles of the present invention is preferably 30.0% by mass or less, and more preferably 20.0% by mass or less, of the total mass of the solid ingredients.

[0022] The matcha-containing dried noodles of the present invention preferably contain no more than 30% by mass of ingredients other than cereal flour, matcha, and water, more preferably no more than 25% by mass, even more preferably no more than 20% by mass, even more preferably no more than 10% by mass, still more preferably no more than 5% by mass, and most preferably no more than zero, as in the examples described below. According to the method for producing matcha-containing dried noodles of the present invention described below, fading of the matcha-derived green color can be prevented without adding conventional discoloration inhibitors such as those described in Patent Documents 1 and 2, such as disodium phosphate, trisodium phosphate, kojic acid, L-ascorbic acid, sodium hydrogen carbonate, and magnesium carbonate to the matcha-containing dried noodles. This means that the ingredients contained in the matcha-containing dried noodles are limited to only those that are originally necessary, allowing the original flavor of the matcha-containing dried noodles to be enjoyed.

[0023] As used herein, "flour" refers to a substance derived from a grain that is powdery at room temperature and pressure, and is a concept that includes both grain flour and starch. "Starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch that is inherently contained in grain flour or whole grain flour. Furthermore, the grains from which "flour" is derived include not only cereals (seeds of grass plants), but also pseudocereals (seeds of dicotyledonous plants), pulses (seeds of legumes), and potatoes (edible tuberous roots or stems), as long as they contain starch as an ingredient. Specific examples of starch include unmodified starches such as potato starch, wheat starch, corn starch, waxy corn starch, rice starch, and tapioca starch; and modified starches obtained by subjecting unmodified starch to one or more of the following treatments: oil / fat processing, etherification, esterification, acetylation, cross-linking, and oxidation.

[0024] The matcha-containing dried noodles of the present invention are characterized by exhibiting a vivid green color derived from matcha, and by maintaining this green color even when stored for a long period of time. Specifically, the matcha-containing dried noodles of the present invention exhibit a color fading test in which they are continuously irradiated with light of 1000 lux for three months, and exhibit a color fading rate of Δa * That is, the surface of the dried noodles after light irradiation was measured using CIE1976 (L * a * b * ) in color space * (Hereinafter referred to as “after light irradiation a * ") to the a before light irradiation. * (Hereinafter referred to as “Before light irradiation a * The value obtained by subtracting (a) from (b) is less than 0.50, preferably less than 0.40, more preferably less than 0.30, even more preferably less than 0.20, and most preferably less than 0.10. In general, a * The smaller the value of a, the closer the color of the dried noodles is to green. * The larger the value of a, the closer the color of the dried noodles tends to be to red. For example, when dried noodles containing matcha fade and become brown or grayish, * The value of Δa becomes larger. * Matcha-containing dried noodles with a value of less than 0.50 show less fading of green color after long-term storage compared to before storage. Δa * can be adjusted by adjusting the manufacturing conditions for matcha-containing dried noodles, such as the reduced pressure conditions (degree of vacuum) when extruding the dough, the temperature during the drying process of the raw noodles, etc. The method for manufacturing matcha-containing dried noodles of the present invention, which will be described later, can adjust the Δa of the matcha-containing dried noodles by devising the manufacturing conditions. * This makes it possible to achieve a ratio of less than 0.50.

[0025] Regarding the discoloration test, 200 g of dried noodles were used as the sample. To prevent oxidation by air, the test was conducted while the noodles were placed in an oxygen-impermeable transparent bag. Specifically, 200 g of dried noodles in the form of noodle strings were placed in the transparent bag as the sample, and the dried noodles were arranged in a strip-like shape, 1 cm thick and approximately 5 cm long (width) in the direction perpendicular to the longitudinal direction of the dried noodles, after which the inside of the transparent bag was evacuated and sealed. The transparent bag was then left to stand in an environment with an ambient temperature of 25°C, and the entire transparent bag was continuously irradiated with light of 1000 lux for three months. Auxiliary measurement illuminant C (color temperature 6774 K) was used as the light source for the light. After the light irradiation, the dried noodles are removed from the transparent bag, and the color of the dried noodles is measured using a color difference meter (for example, Model CR-410 manufactured by Konica Minolta, Inc.) at five measurement points: both ends of the dried noodles in the longitudinal direction and three boundaries that result when the dried noodles are divided into four equal parts in the longitudinal direction. * For one sample, five post-irradiation a values ​​corresponding to five measurement points are calculated. * The maximum and minimum values ​​are excluded, and the remaining three a * The average value of the sample after irradiation a * Before light irradiation a * For the five pre-light irradiation a corresponding to the five measurement points, the same procedure as above was used. * Calculate the maximum and minimum values, and then calculate the remaining three a * The average value of the sample before light irradiation a * Let's say.

[0026] The dried noodles containing matcha of the present invention have a Δa * is less than 0.50, and further, a * is preferably 1.80 or less, more preferably 1.70 or less, and even more preferably 1.60 or less, in order to impart a vivid green color derived from matcha to the dried noodles. * If the value is greater than 1.80, the green color of the dried noodles containing matcha is too dark and turns black. * Not only that, but also after light irradiation *It is more preferable that the value of the saturation voltage is within the above-mentioned preferred range. In general, a * is proportional to the content of matcha in the solid raw material, and the lower the content, the * The value of a becomes smaller, and the higher the content, the * Therefore, the value of a for dried noodles containing matcha tends to be large. * can be adjusted by adjusting the content of matcha in the solid raw material.

[0027] The cross-sectional shape of the matcha-containing dried noodles of the present invention, i.e., the cross-sectional shape along the direction perpendicular to the longitudinal direction of the dried noodles (width direction), is not particularly limited and can be, for example, circular, oval, rectangular, or triangular.

[0028] There are no particular restrictions on the thickness of the noodle strands of the matcha-containing dried noodles of the present invention, but it is preferably 1.1 to 2.0 mm, and more preferably 1.3 to 1.8 mm. Here, "noodle strand thickness" refers to the length (maximum diameter) of the longest imaginary line that passes through the center of the cross section of the noodle strand and extends in the width direction. When the thickness of the matcha-containing dried noodles is within this range, the green color of the dried noodles will be brighter when multiple dried noodles are bundled together. Furthermore, if the noodle strands of matcha-containing dried noodles are too thin, the surface area will increase, which may cause discoloration to occur relatively quickly during storage. If the thickness is too thick, the effect of preventing green discoloration achieved by the method of producing matcha-containing dried noodles of the present invention, described below, may be reduced.

[0029] The matcha-containing dried noodles of the present invention exhibit a green color derived from matcha. In particular, when the matcha-containing dried noodles of the present invention are cut to lengths of approximately 20 to 30 cm in the longitudinal direction and bundled, the green color of the matcha becomes even more vivid. Furthermore, the matcha-containing dried noodles of the present invention can be stored for long periods at room temperature, just like regular dried noodles, and the green color is unlikely to discolor during storage. The matcha-containing dried noodles of the present invention can be brought to an edible state by boiling them in the same way as regular dried noodles. Even in an edible state, the matcha-containing dried noodles of the present invention retain the green color derived from matcha, and the refreshing green color combined with the flavor of matcha can be enjoyed, resulting in excellent flavor and appearance.

[0030] The type of noodles used in the matcha-containing dried noodles of the present invention is not limited, and they may be, for example, somen, udon, soba, or pasta. Pastas in particular are made primarily from durum flour, a hard wheat variety, and noodles made primarily from hard wheat have a transparent surface texture, which matches well with the bright green color derived from matcha, making the matcha-containing dried noodles of the present invention particularly useful as pastas.

[0031] Next, we will explain the method for producing matcha-containing dried noodles of the present invention (hereinafter simply referred to as the "production method of the present invention"). The production method of the present invention comprises a dough preparation step in which dough is prepared from solid raw materials, an extrusion step in which the dough is extruded into noodle strands to obtain fresh noodles (noodle strand-shaped dough), and a drying step in which the fresh noodles are dried to obtain dried noodles.

[0032] The dough preparation step can be carried out in the same manner as known noodle dough preparation methods. Typically, the dough is prepared by adding liquid ingredients to the solid ingredients and kneading them. As described above, the solid ingredients are primarily made of cereal flour and contain 1.0 to 6.0% by mass of matcha. Furthermore, to prevent deterioration in the quality of the dried noodles due to the use of a discoloration inhibitor and to enhance the inherent flavor of the matcha-containing dried noodles, the content of ingredients other than cereal flour and matcha in the solid ingredients is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, even more preferably 10% by mass or less, even more preferably 5% by mass or less, and most preferably zero. Examples of the liquid ingredients that can be used include aqueous liquids commonly used in the production of noodle dough, such as fresh water and salt water.

[0033] From the viewpoint of smoothly carrying out the subsequent extrusion step, the amount of the liquid ingredient added to the solid ingredient is preferably 15 to 35 parts by mass, more preferably 20 to 33 parts by mass, and even more preferably 23 to 31 parts by mass, relative to 100 parts by mass of the solid ingredient. If the amount of liquid ingredient added is too small, it may be difficult to extrude the dough into noodle strands in the subsequent extrusion step, and the noodle strands obtained in the extrusion step may be prone to crumbling, among other problems. If the amount of liquid ingredient added is too large, the dough may become sticky and difficult to handle.

[0034] In the dough preparation step, the mixture of solid ingredients and liquid ingredients may be kneaded in an atmospheric pressure environment, but it is preferable to knead the mixture in a reduced pressure environment where the pressure is lower than atmospheric pressure, as this allows the subsequent extrusion step to be carried out smoothly. In the subsequent extrusion step, the dough is extruded into noodle strands in a reduced pressure environment, and by kneading the mixture prior to the extrusion step in a reduced pressure environment, the dough obtained by the kneading can be directly subjected to extrusion in the reduced pressure environment in the extrusion step. When the mixture is kneaded in a reduced pressure environment, the degree of vacuum in the reduced pressure environment is preferably -0.4 bar or higher, more preferably -0.6 bar or higher, and even more preferably -0.8 bar or higher. Kneading in a reduced pressure environment can be performed using a noodle mixer whose internal pressure can be reduced using a vacuum pump. Furthermore, after kneading the mixture, the reduced pressure environment is preferably maintained until the next step, the extrusion step, is performed.

[0035] In this specification, "degree of vacuum" is expressed as a gauge pressure based on atmospheric pressure, with normal pressure (atmospheric pressure) without reduction being a vacuum degree of 0 bar and absolute vacuum being -1.013 bar. The degree of vacuum of an environment reduced in pressure below atmospheric pressure is expressed by adding a "-" (minus sign) before the numerical value indicating the pressure of the environment as a symbol indicating that the pressure is negative. Therefore, the larger the numerical value written after the "-" for the degree of vacuum, i.e., the larger the absolute value of the degree of vacuum, the more reduced the pressure in the environment.

[0036] In the extrusion step, the method for extruding the dough into noodle strands is not particularly limited, and any known method can be used. For example, there is a method in which the dough is fed into an extrusion device such as an extruder and extruded through extrusion holes under a predetermined pressure, thereby producing raw noodles in the form of noodle strands. By appropriately adjusting the shape of the extrusion holes, it is possible to adjust the cross-sectional shape of the noodle strands in the width direction. The raw noodles extruded from the extrusion device are continuous, and are cut to the desired length before being subjected to the subsequent drying step.

[0037] The extrusion process prevents the green color of the resulting matcha-containing dried noodles from fading (the aforementioned Δa * From the perspective of ensuring that the ratio of the powdered sugar content to the total sugar content is less than 0.50, it is necessary to carry out the extrusion in a reduced pressure environment. Although it is not clear why fading of the green color derived from the matcha contained in the dough is suppressed by carrying out the extrusion of the dough in a reduced pressure environment, it is presumed that this is because the raw noodles are compacted by extrusion in a reduced pressure environment. The degree of vacuum in the reduced pressure environment when the extrusion process is carried out may be the same as that when the mixture is kneaded in the dough preparation process under a reduced pressure environment, and specifically, it is preferably -0.4 bar or more, more preferably -0.6 bar or more, and even more preferably -0.8 bar or more. Extrusion of dough under reduced pressure can be carried out using an extrusion device capable of reducing the pressure inside using a vacuum pump. Some known pasta extrusion noodle-making devices are capable of carrying out a series of steps from dough preparation to extrusion under reduced pressure. Such devices are preferred for carrying out the production method of the present invention.

[0038] One of the main features of the production method of the present invention is that the drying process performed on the fresh noodles (noodle string-shaped dough) in the drying step involves heating the fresh noodles to a temperature of 60°C or higher, preferably 65 to 120°C, and more preferably 70 to 110°C. This feature allows the Δa *The value is less than 0.50, effectively preventing the fading of the green color derived from matcha. The reason for this is not clear, but it is thought that drying the raw noodles at such a high temperature inactivates the enzymes inside the noodles, thereby preventing the fading of the green color derived from matcha. The method for carrying out the drying treatment is not particularly limited, provided that the above conditions are met. Examples include a method in which the fresh noodles are left to stand in an environment where the ambient temperature is 60°C or higher, or a method in which hot air of 60°C or higher is blown onto the fresh noodles.

[0039] From the perspective of improving the anti-fading effect, the drying process is preferably carried out until the moisture content of the matcha-containing dried noodles obtained through the drying process reaches 10 to 15% by mass. The moisture content of the fresh noodles (noodle string-shaped dough) subjected to the drying process is usually about 27 to 42% by mass.

[0040] The "moisture content" refers to a value calculated in accordance with the bone-drying method. Specifically, the object to be measured (e.g., dried noodles or fresh noodles) is used as a sample, and the difference in mass between the sample after bone-drying treatment and the sample before bone-drying treatment is taken as the moisture content, which can be calculated as a percentage of the moisture content relative to the mass of the sample before bone-drying treatment. The "bone-drying treatment" refers to a process in which the object to be measured is heated at a predetermined temperature (e.g., 135°C) until a constant mass is reached.

[0041] According to the manufacturing method of the present invention, the above-mentioned matcha-containing dried noodles of the present invention, i.e., the content of ingredients other than cereal flour, matcha, and water is 30% by mass or less, and the Δa * In other words, "matcha-containing dried noodles obtained by extruding dough prepared from a solid ingredient containing 1.0 to 6.0% by mass of matcha in a reduced pressure environment into noodle strands to obtain fresh noodles, and then drying the fresh noodles, wherein the drying treatment is a treatment in which the fresh noodles are heated under conditions such that the temperature of the fresh noodles reaches 60°C or higher" can be produced with a Δa * may be less than 0.50. [Example]

[0042] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0043] [Examples 1 to 24 and Comparative Examples 1 to 3: Production of dried spaghetti containing matcha] A noodle dough mix was prepared by mixing the solid ingredients listed in the "Solid Ingredients (mass %)" column in Tables 1 to 4. Next, 29 parts by mass of water was added as a liquid ingredient to 100 parts by mass of the noodle dough mix, and the mixture was kneaded to prepare a dough. The resulting dough was extruded into noodle strands through circular extrusion holes with a diameter of 1.6 mm under a reduced pressure of -0.6 bar using an extrusion-type pasta maker capable of reducing pressure, to produce matcha-flavored fresh spaghetti (fresh noodles), a type of pasta. The continuous fresh noodles extruded from the pasta maker were cut into 80 cm lengths in the extrusion direction. Next, 80 cm long fresh noodles were hung on a horizontal drying rod so that the longitudinal center of the fresh noodles was supported from below by the rod, and the rod was placed in a constant temperature room at an ambient temperature of 80°C for drying (drying process). The drying process was continued until the moisture content of the dried noodles obtained after the drying process reached 13% by mass. In this way, dried spaghetti containing matcha, a type of dried noodles containing matcha, was produced. After the drying process, the produced dried noodles containing matcha were cooled to a product temperature of 25°C and then cut to a length of 25 cm in the longitudinal direction.

[0044] Details of the ingredients used to produce the matcha-flavored dried noodles are as follows: Durum semolina: Nisshin Flour Milling Co., Ltd., product name "Leone G" All-purpose flour: Nisshin Flour Milling Co., Ltd., product name "Yuki" Tapioca starch: raw Matcha: Made by Ito Kyuemon, product name "Matcha No. 2"

[0045] [Evaluation test] The above-mentioned discoloration test was carried out on the dried noodles containing matcha in each Example and Comparative Example. * (Δa before and after 3 months of continuous light irradiation * The results are shown in Tables 1 to 4 below.

[0046] [Table 1]

[0047] As shown in Table 1, in the examples, the content of matcha in the solid ingredients was 1.0 to 6.0 mass%, so the Δa * The value was less than 0.50, and there was little fading of the green color derived from matcha. In contrast, in Comparative Example 1, the content of the matcha was less than 1.0% by mass, so the dry noodles containing matcha before irradiation with light were * The value of the green color of the matcha tea was -2.36, and the green color derived from the matcha tea was weak before the fading test. * is -2.19, the green color of the dried noodles containing matcha in Comparative Example 1 is the same as that of dried spaghetti that does not contain matcha. * was larger than that of the Examples, and the discoloration was significant. In addition, in Comparative Example 2, the matcha content was relatively high at 7.0% by mass, so the green color of the matcha-containing dried noodles appeared somewhat dark, and some viewers may have the impression that the color was a dark color that was difficult to associate with matcha. In this regard, in Example 7, the matcha content was 6.0% by mass, and the green color of the matcha-containing dried noodles was of a moderate dark color that could be associated with matcha. Therefore, it is preferable to set the upper limit of the matcha content at about 6.0% by mass. Furthermore, the color of the matcha-containing dried noodles before irradiation with light * is the a before light irradiation of Comparative Example 2 * It is preferable that the a of the dried noodles containing matcha after irradiation with light is lower than 1.84, specifically, it is preferably about 1.80 or less. * It is considered preferable that the value is about 1.80 or less.

[0048] [Table 2]

[0049] As shown in Table 2, in the Examples, the temperature of the drying process for the fresh noodles during production was 60°C or higher, so the Δa *The Δa of dried noodles containing matcha was small, less than 0.50, and there was little fading of the green color derived from matcha. * was 0.09 or less, and almost no fading was observed.

[0050] [Table 3]

[0051] As shown in Table 3, the vacuum level in the extrusion process environment during production for Example 14 was -0.2 bar, while that for the other Examples was -0.4 bar or higher. Due to this difference in vacuum level, the Δa * The Δa of the dried noodles containing matcha was 0.43, and the green color derived from matcha faded slightly. * was 0.08 or less, and almost no fading was observed.

[0052] [Table 4]

[0053] The Examples in Table 4 differ in the thickness of the noodle strands of the matcha-containing dried noodles, and this thickness was adjusted by appropriately changing the diameter of the extrusion holes in the pasta-making machine. As shown in Table 4, the noodle strand thickness of Examples 19 and 23 was outside the range of 1.1 to 2.0 mm, while that of the other Examples was within the range of 1.1 to 2.0 mm. Due to this difference in noodle strand thickness, the green color derived from matcha in Examples 19 and 23 faded slightly, while the Δa * was 0.09 or less, and almost no fading was observed.

Claims

1. The matcha-containing dried noodles are obtained by extruding dough prepared from a solid raw material containing cereal flour as the main raw material and 1.0 to 6.0% by mass of matcha into noodle strands under a reduced pressure environment to obtain fresh noodles, and then drying the fresh noodles, The drying treatment is a treatment of heating the fresh noodles under conditions such that the temperature of the fresh noodles reaches 60°C or higher.

2. A matcha-containing dried noodle containing grain flour and matcha as essential ingredients, The content of ingredients other than grain flour, matcha, and water is 30% by mass or less, In a fading test in which light of 1000 lux was continuously irradiated for three months, the surface of the dried noodles after the light irradiation was ＊ a ＊ b ＊ ) a in color space ＊ to the a before light irradiation ＊ Δa ＊ is less than 0.50, a before the light irradiation ＊ Dried noodles with matcha, with a fiber content of 1.80 or less.

3. The matcha-containing dried noodles according to claim 1 or 2, wherein the cereal flour comprises wheat flour derived from hard wheat.

4. The matcha-containing dried noodles according to claim 1 or 2, which are pasta.

5. 3. The matcha-containing dried noodles according to claim 1 or 2, wherein the thickness of the noodle strands is 1.1 to 2.0 mm.

6. A step of preparing dough from solid ingredients containing cereal flour as a main ingredient and 1.0 to 6.0% by mass of matcha; an extrusion step of extruding the dough into noodle strands in a reduced pressure environment to obtain raw noodles; and a step of drying the fresh noodles to obtain dried noodles. In this method for producing matcha-containing dried noodles, the drying treatment is a treatment of heating the fresh noodles under conditions such that the temperature of the fresh noodles reaches 60°C or higher.

7. The method according to claim 6, wherein the reduced pressure environment has a vacuum level of −0.4 bar or higher.

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