Fresh soba containing ethanol, method for producing the same, and method for suppressing odor of fresh soba containing ethanol

Abstract

An object of the present invention is to provide a Fresh Soba containing ethanol in which an offensive odor generated during storage is reduced, a method for producing the Fresh Soba, and a method for suppressing an offensive odor.SOLUTION: The ethanol-containing Fresh Soba contains 1.25 to 5.0% by weight of ethanol, 0.1 to 0.6% by weight of sodium acid pyrophosphate, and 0.1 to 0.6% by weight of Vitamin C relative to the weight of a main material powder containing buckwheat flour, and the method for producing an ethanol-containing Fresh Soba includes producing raw noodle strings from a noodle dough obtained by kneading a main material powder containing buckwheat flour and kneading water containing ethanol, sodium acid pyrophosphate, and Vitamin C. In addition to sodium acid pyrophosphate and Vitamin C, a vitamin B1 is preferably contained in an amount of 0.01 to 0.07% by weight based on the weight of the main material powder.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to ethanol-containing fresh soba noodles, a method for producing the same, and a method for suppressing the unpleasant odor of ethanol-containing fresh soba noodles.

[0002] Traditionally, many fresh soba noodles have been sold on the market, made from noodle dough prepared by mixing buckwheat flour, wheat flour, starch, and other main ingredients with kneading water. Some of these are consumed immediately at the store, while others have a shelf life of about one month when stored chilled at 10°C or below, and some have a shelf life of about one month when stored at room temperature due to low water content.

[0003] Traditionally, buckwheat flour contains a lot of bacteria, so in order to preserve fresh buckwheat, it is necessary to make it bacteriostatic. Fresh buckwheat stored in the chilled zone or at room temperature is often made bacteriostatic by adding organic acids such as acetic acid to lower the pH, increase the acidity, reduce the moisture content and water activity, or add oxygen absorbers.

[0004] In the case of fresh noodles such as Chinese noodles, ethanol is often used as a bacteriostatic method, but in the case of fresh soba noodles, ethanol produces an unpleasant odor, so it is not actively used. Even if ethanol is used, it is only added in an amount that does not cause a noticeable unpleasant odor and maintains bacteriostatic properties with acid or moisture.

[0005] As a bacteriostatic agent for fresh buckwheat containing ethanol, the techniques of Patent Documents 1 and 2 are known.

[0006] Patent Document 1 discloses a technology relating to a shelf life extender for fresh noodles that has an excellent shelf life-enhancing effect, which includes ethanol, lactic acid, sodium lactate, reduced starch syrup containing 17 to 33% by weight of a sugar ethanol with a degree of polymerization of 3 and 13 to 29% by weight of a sugar ethanol with a degree of polymerization of 4 or higher, and one or more organic acids selected from the group consisting of succinic acid, adipic acid, and phytic acid. However, although it describes that the flavor of the ethanol used as a bacteriostatic ingredient and the acid flavor can be suppressed, it does not state whether the aldehyde odor that develops over time is also suppressed.

[0007] Furthermore, Patent Document 2 discloses a technology relating to an ethanol preparation for noodle production that can be suitably used when producing various types of noodles such as soba noodles and can also improve their quality. The ethanol preparation for noodle production contains 0.01% to 2.0% by weight of ionized minerals, 0.10% to 2.00% by weight of moisturizing proteins and / or amino acids, and the remainder is ethanol. However, the invention described in Patent Document 2 involves reacting ethanol itself with divalent or higher minerals to form alcoholates, which is completely different from the technology of the present invention.

[0008] Meanwhile, Patent Documents 3 and 4 disclose techniques that use phosphates to adjust pH and improve noodle quality.

[0009] Patent Document 3 discloses a method for producing noodles or noodle skins, which relates to technology related to a method for producing noodles that have excellent viscoelasticity and a satisfying, chewy texture, and which comprises producing a noodle dough by adding an aqueous solution of phosphoric acid and / or a phosphate salt with a pH of 5.6 to 6.0 to raw material flour and mixing it, and in which the total amount of phosphoric acid and / or a phosphate salt added to the noodle dough, on a dry matter basis, is 0.0001 to 0.05 parts by mass per 100 parts by mass of the raw material flour.

[0010] Furthermore, Patent Document 4 discloses a technology related to a method for producing noodles that have a smooth texture. The method involves preparing a multi-layered noodle dough having a multi-layer structure comprising layers A and B, with layer A being the outermost layer of at least one of the layers, and the noodle dough for layer A is prepared from a raw material flour containing wheat flour and an aqueous solution with a pH of 5.6 to 6.0, while the noodle dough for layer B has a pH of 7.0 or higher.

[0011] However, these documents contain no description of fresh soba noodles containing ethanol, nor any description of flavor improvement of fresh soba noodles containing ethanol.

[0012] Furthermore, Patent Document 5 discloses a technique for adding vitamin B1 and vitamin C to soba noodles. Patent Document 5 describes a method for producing dietary fiber-enriched low-calorie noodles, in which the nutritional content is adjusted by adding at least one additive containing vitamins, minerals, and other nutritional components to a flour and grain mixture material obtained by mixing 70% to 10% of soluble and insoluble dietary fiber with a mixture of at least one grain flour such as strong wheat flour or buckwheat flour and active wheat protein, thereby reducing the energy content per unit weight by 50% to 4% compared to the energy content obtained from regular noodles.

[0013] However, the addition of vitamin B1 and vitamin C in the technology disclosed in Patent Document 5 is for the purpose of adding nutrients, and there is no description regarding fresh soba noodles containing ethanol, nor is there any description regarding improving the flavor of fresh soba noodles containing ethanol. [Prior art documents] [Patent documents]

[0014] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-93355 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-138653 [Patent Document 3] Japanese Patent Publication No. 2020-178623 [Patent Document 4] Japanese Patent Publication No. 2020-162515 [Patent Document 5] Japanese Patent Application Publication No. 01-196272 Summary of the Invention [Problem to be solved by the invention]

[0015] The present invention aims to provide fresh buckwheat noodles containing ethanol in which the off-flavor generated during storage is reduced, a method for producing the same, and a method for suppressing the off-flavor. [Means for solving the problem]

[0016] The inventors have conducted extensive research into methods for improving the flavor of fresh soba noodles by reducing the acidic odor and sour taste of organic acids such as acetic acid, which are typically used for bacteriostatic purposes while maintaining shelf life. As a result, they attempted a method of reducing the amount of organic acid used and using ethanol for bacteriostatic purposes. However, adding a sufficient amount of ethanol for bacteriostatic purposes resulted in the generation of unpleasant odors such as aldehyde odors and ester odors during storage. Further research led to the present invention.

[0017] That is, the ethanol-containing fresh soba noodles are characterized by containing 1.25 to 5.0% by weight of the ethanol, 0.1 to 0.6% by weight of the sodium acid pyrophosphate, and 0.1 to 0.6% by weight of vitamin C relative to the weight of the main raw material flour containing buckwheat flour.

[0018] Furthermore, the ethanol-containing fresh soba noodles according to the present invention preferably contain 0.01 to 0.07% by weight of vitamin B1 relative to the weight of the main ingredient flour.

[0019] Furthermore, a method for producing fresh soba noodles containing ethanol according to the present invention involves producing fresh noodle strands from a noodle dough that is prepared by kneading a main ingredient flour containing buckwheat flour with a mixing water that contains ethanol, sodium acid pyrophosphate, and vitamin C.

[0020] In addition, in the method for producing fresh soba noodles containing ethanol according to the present invention, it is preferable that the kneading water further contains vitamin B1.

[0021] Furthermore, in the method for producing fresh soba noodles containing ethanol according to the present invention, it is preferable that the mixing water contains 1.25 to 5.0% by weight of ethanol, 0.1 to 0.6% by weight of sodium acid pyrophosphate, and 0.1 to 0.6% by weight of vitamin C relative to the weight of the main ingredient flour.

[0022] In addition, in the method for producing fresh soba noodles containing ethanol according to the present invention, it is preferable that the mixing water further contains 0.01 to 0.07% by weight of vitamin B1 relative to the weight of the main ingredient flour.

[0023] In the method for suppressing off-flavors in fresh soba noodles containing ethanol according to the present invention, it is preferable to include sodium acid pyrophosphate and vitamin C in the noodles.

[0024] Furthermore, in the method for suppressing off-flavors in fresh soba noodles containing ethanol according to the present invention, it is preferable that the noodles further contain vitamin B1. [Effects of the Invention]

[0025] According to the present invention, it is possible to provide fresh soba noodles containing ethanol in which the off-flavor generated during storage is reduced, a method for producing the same, and a method for suppressing the off-flavor. DETAILED DESCRIPTION OF THE INVENTION

[0026] The present invention will be described in detail below. However, the present invention is not limited to the following description. Furthermore, the fresh soba noodles according to the present invention refer to fresh soba noodles stored in a chilled state or at room temperature that have not been subjected to heat treatment such as steaming or boiling.

[0027] 1. Noodle ingredients

[0028] (Main raw material powder) In addition to buckwheat flour, the main ingredient flour for the fresh soba noodles according to the present invention may be wheat flour, potato starch, tapioca starch, wheat starch, corn starch, or other starches. The starch may also be raw starch, pregelatinized starch, or processed starch such as acetylated starch, etherified starch, oxidized starch, or cross-linked starch. The amount of buckwheat flour relative to the main ingredient flour is preferably 30% or more. While 100% buckwheat flour (juwari soba) is possible, 80% or less (nihachi soba) is preferred from the standpoint of noodle production.

[0029] (ethanol) The ethanol-containing fresh soba noodles of the present invention contain ethanol for bacteriostatic purposes. The ethanol may be industrially produced or produced by fermentation. The ethanol content varies depending on the content of organic acids and the storage period, but is preferably 1.25 to 5.0% by weight of ethanol relative to the weight of the main ingredient flour. If the ethanol content is less than 1.25% by weight, shelf life cannot be ensured, and if it is more than 5.0% by weight, the ethanol smell becomes noticeable and the flavor of the soba noodles deteriorates. The less ethanol content there is, the better in terms of flavor, and from the viewpoint of shelf life, 3.0 to 3.5% by weight relative to the weight of the main ingredient flour is preferred. Ethanol may be mixed with the mixing water or may be mixed with the main ingredient separately from the mixing water to form a dough, but it is preferably added together with the mixing water.

[0030] (Sodium acid pyrophosphate) The ethanol-containing fresh soba noodles according to the present invention contain sodium acid pyrophosphate (sodium dihydrogen pyrophosphate). The sodium acid pyrophosphate is preferably dissolved in the mixing water and added. The content of sodium acid pyrophosphate is preferably 0.1 to 0.6% by weight relative to the weight of the main ingredient flour. If the content is less than 0.1% by weight, the effect of suppressing the generation of aldehyde odor, an unpleasant odor generated when ethanol is decomposed by enzymes contained in buckwheat flour, becomes weaker, and if the content is more than 0.6% by weight, the taste and texture of the noodles will be affected.

[0031] (Vitamin C) The ethanol-containing fresh soba noodles according to the present invention contain vitamin C. There are no particular limitations on the type of vitamin C, and it can be not only ascorbic acid but also chemically modified ascorbic acid such as calcium ascorbate, sodium ascorbate, and ascorbyl palmitate. Vitamin C is preferably added by dissolving it in the kneading water. The vitamin C content is preferably 0.1 to 0.60% by weight, expressed as ascorbic acid, relative to the weight of the main ingredient flour. If the vitamin C content is less than 0.1% by weight, the effect of suppressing the ester odor, an unpleasant odor generated by the reaction of ethanol with fatty acids, etc., is weak, while if it is more than 0.6% by weight, the taste of the noodles is affected.

[0032] (Vitamin B1) The ethanol-containing fresh soba noodles of the present invention preferably contain vitamin B1. The type of vitamin B1 is not particularly limited, and examples include dibenzoylthiamine, dibenzoylthiamine hydrochloride, thiamine hydrochloride, thiamine nitrate, thiamine cetyl sulfate, thiamine thiocyanate, thiamine naphthalene-1,5-disulfonate, thiamine lauryl sulfate, and bisbentiamine. Vitamin B1 is preferably added by dissolving it in the mixing water. The content of vitamin B1 is preferably 0.01 to 0.07 wt% as thiamine relative to the weight of the main ingredient flour. If the content is less than 0.01 wt%, it becomes difficult to suppress the off-odor by breaking down the aldehyde odor, which is generated by the reaction of ethanol with alcohol. However, if the content is more than 0.07 wt%, a yeast-like off-odor is generated, resulting in a poor flavor of the soba noodles.

[0033] In addition to these ingredients, the present invention can also add salt, pH adjusters, organic acids, organic acid salts, various thickeners, gluten, egg white, noodle quality improvers, edible oils and fats, enzymes, preservatives, various colorings and flavorings, and other ingredients commonly used in the production of fresh soba noodles. These may be added in powder form together with the main ingredient flour, or may be added after being dissolved or suspended in the kneading water.

[0034] In the present invention, organic acids such as acetic acid, citric acid, and lactic acid, or their salts, can be added to improve shelf life. However, the more these are added, the better the shelf life, but the stronger the sourness and sour smell, which deteriorates the unique flavor of buckwheat. Therefore, it is preferable to add them to an extent that the sourness and sour smell are not noticeable. Preferred are acetic acids such as acetic acid, sodium acetate, and glacial acetic acid, or citric acids such as citric acid and sodium citrate. In the case of acetic acids, the amount added is preferably 0.03 to 0.05% by weight of acetic acid relative to the weight of the main raw material flour.

[0035] 2.Kneading process The noodle dough (dough) according to the present invention can be prepared using conventional methods. That is, the main ingredient flour and kneading water can be mixed uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like to produce a crumbly dough.

[0036] 3. Noodle making process Next, noodle strands are produced from the dough thus produced. Production methods may be conventional, including a method in which dough is extruded using an extruder or the like to produce noodle strands, or a method in which the dough is rolled into a coarse noodle sheet, which is then formed into a noodle sheet by compounding or the like, and further rolled multiple times using a roll to produce a predetermined noodle sheet thickness, and then the noodle sheet is cut out using a cutting roll known as a cutting blade to produce noodle strands. When producing a noodle sheet and then producing noodle strands, the noodle sheet may be produced using an extruder, and then rolled and cut out, or multiple noodle sheets may be combined to produce a noodle sheet with a multilayer structure, and then rolled and cut out. When producing an extruded noodle sheet or extruded noodle strands using an extruder or the like, it is preferable to do so under reduced pressure.

[0037] 4.Other The fresh noodles produced can be dusted with flour as needed, or the surface of the noodles can be dried, cut to an appropriate length, and then sealed in individual polyethylene or polypropylene bags to produce chilled fresh soba noodles or fresh soba noodles that can be stored at room temperature. An oxygen absorber may be added to improve shelf life. The sealed fresh noodles can then be placed in bags or boxes along with soup and ingredients and sold in stores.

[0038] The present embodiment will be described in more detail below with reference to examples. [Example]

[0039] (Test Example 1) 10g of gluten was powder-mixed with 1kg of main ingredient flour consisting of 300g of buckwheat flour and 700g of all-purpose flour as a noodle quality improver, and a mixing solution prepared by dissolving 10g of salt, 11g of anhydrous sodium acetate, 18g of brewed vinegar (10% by weight as acetic acid), and 5g of 50% lactic acid in 300g of water was added, and the mixture was kneaded in a normal pressure mixer for 15 minutes to produce dough.

[0040] The prepared dough was combined to form a noodle sheet, which was then aged for 20 minutes, rolled to a thickness of 1.5 mm using a roll, and cut with a No. 20 square roll cutting blade to form noodle strands.

[0041] Next, 4 g of oxidized sago starch was applied to 110 g of the prepared noodle strips per serving, and the resulting mixture was sealed in a polyethylene bag together with an oxygen absorber to prepare a fresh soba noodle sample.

[0042] (Test Example 2) 10g of gluten was powder-mixed as a noodle quality improver into 1kg of main ingredient flour consisting of 300g of buckwheat flour and 700g of all-purpose flour, and a mixing solution of 10g of salt, 3g of brewed vinegar (10% by weight as acetic acid), and 25g of an ethanol preparation (50% ethanol) dissolved in 260g of water was added, and the mixture was kneaded for 15 minutes in a normal pressure mixer to prepare dough. The subsequent method for preparing raw soba noodles was the same as in Test Example 1.

[0043] (Test Example 3) A fresh soba noodle sample was prepared according to the method of Test Example 2, except that the ethanol preparation (50% ethanol) was 60 g and the water was 250 g.

[0044] (Test Example 4) A fresh soba noodle sample was prepared according to the method of Test Example 2, except that the ethanol preparation (50% ethanol) was 70 g and the water was 240 g.

[0045] (Test Example 5) A fresh soba noodle sample was prepared according to the method of Test Example 2, except that the ethanol preparation (50% ethanol) was 100 g and the water was 210 g.

[0046] (Test Example 6) A fresh soba noodle sample was prepared according to the method of Test Example 3, except that 3.0 g of sodium acid pyrophosphate was added to the mixing water.

[0047] (Test Example 7) A fresh soba noodle sample was prepared according to the method of Test Example 3, except that 0.73 g of vitamin B1 (thiamine lauryl sulfate) (0.40 g as thiamine) was added to the mixing water.

[0048] (Test Example 8) A fresh soba noodle sample was prepared according to the method of Test Example 3, except that 3 g of vitamin C (L-ascorbic acid) was added to the kneading water.

[0049] (Test Example 9) A fresh soba noodle sample was prepared according to the method of Test Example 3, except that 3.0 g of sodium acid pyrophosphate and 3 g of vitamin C (L-ascorbic acid) were added to the mixing water.

[0050] (Test Example 10) A fresh soba noodle sample was prepared according to the method of Test Example 9, except that 1.0 g of sodium acid pyrophosphate was added to the mixing water.

[0051] (Test Example 11) A fresh soba noodle sample was prepared according to the method of Test Example 9, except that 6.0 g of sodium acid pyrophosphate was added to the mixing water.

[0052] (Test Example 12) A fresh soba noodle sample was prepared according to the method of Test Example 9, except that 1.0 g of vitamin C (L-ascorbic acid) was added to the kneading water.

[0053] (Test Example 13) A fresh soba noodle sample was prepared according to the method of Test Example 9, except that 1.5 g of vitamin C (L-ascorbic acid) was added to the kneading water.

[0054] (Test Example 14) A fresh soba noodle sample was prepared according to the method of Test Example 9, except that 6.0 g of vitamin C (L-ascorbic acid) was added to the kneading water.

[0055] (Test Example 15) A fresh soba noodle sample was prepared according to the method of Test Example 9, except that 0.73 g of vitamin B1 (thiamine lauryl sulfate) (0.40 g as thiamine) was added to the mixing water.

[0056] (Test Example 16) A fresh soba noodle sample was prepared according to the method of Test Example 9, except that 0.19 g (0.10 g as thiamine) of vitamin B1 (thiamine lauryl sulfate) was added to the mixing water.

[0057] (Test Example 17) A fresh soba noodle sample was prepared according to the method of Test Example 9, except that 0.128 g (0.70 g as thiamine) of vitamin B1 (thiamine lauryl sulfate) was added to the mixing water.

[0058] Fresh soba noodles prepared in Test Examples 1 to 17 were boiled in 1500 ml of boiling water for 3 minutes immediately after production and after 8 days of storage in a refrigerator below 10°C, drained, rinsed, immersed in ice water for 10 seconds, drained, and eaten as strained soba noodles, and then subjected to a sensory evaluation. The samples immediately after production were evaluated for sourness, sour odor, and alcohol odor, while the samples stored in the refrigerator were evaluated for off-flavors derived from alcohol (aldehyde odor and ester odor). The evaluations were conducted by six experienced panelists.

[0059] Regarding sourness and acidic odor, Test Example 1 was used as the standard, and a rating of 1 was given for something equal to or worse than Test Example 1, a rating of 2 for something in which the sourness and acidic odor were reduced but insufficient, a rating of 3 for something in which the sourness and acidic odor were reduced and generally acceptable, a rating of 4 for something in which the sourness and acidic odor were reduced and good, and a rating of 5 for something in which there was no sourness or acidic odor and it was very good.

[0060] Regarding the alcohol odor, using Test Example 1 as the standard, 5 was given for no alcohol odor at all, 4 for a noticeable but good alcohol odor, 3 for a noticeable but generally acceptable alcohol odor, 2 for a poor alcohol odor, and 1 for a strong and extremely poor alcohol odor.

[0061] Regarding the unpleasant odor (aldehyde odor) derived from alcohol, Test Example 3 was used as the standard, and a rating of 1 was given to items that were equal to or worse than Test Example 3, a rating of 2 to items in which the aldehyde odor was reduced but insufficient, a rating of 3 to items in which the aldehyde odor was reduced and was generally acceptable, a rating of 4 to items in which the aldehyde odor was reduced and was good, and a rating of 5 to items in which the aldehyde odor was barely noticeable and was very good.

[0062] Regarding the unpleasant odor (ester odor) derived from alcohol, Test Example 3 was used as the standard, and a rating of 1 was given for something equal to or worse than Test Example 3, a rating of 2 for something in which the ester odor was reduced but insufficient, a rating of 3 for something in which the ester odor was reduced and generally acceptable, a rating of 4 for something in which the ester odor was reduced and good, and a rating of 5 for something in which the ester odor was barely detectable and very good.

[0063] Furthermore, for Test Examples 1 to 17, a microbial test was performed on the general viable cell count immediately after production and after refrigerated storage to evaluate shelf life. The evaluation results were rated as follows: ⊚: no microbial growth was observed; ◯: microbial growth was observed but the general viable cell count after refrigerated storage was less than 1.0x104 per gram; △: microbial growth was observed and the general viable cell count after refrigerated storage was 1.0x104 or more but less than 3.0x106 per gram; and ×: 3.0x106 or more.

[0064] The results of the sensory test and the evaluation of storage stability are shown in Table 1 below.

[0065] [Table 1]

[0066] As shown in Test Examples 2 to 5, ethanol, like organic acids, ensured shelf life and suppressed sourness and odor. However, the greater the amount of ethanol added, the stronger the alcohol odor after production, which not only affected the flavor of the soba, but also led to a stronger unpleasant odor such as an aldehyde odor or an ester odor after refrigerated storage. From the standpoint of shelf life, the ethanol content is preferably 1.25% by weight or more, more preferably 3.0% by weight or more, based on the weight of the main ingredient flour. Furthermore, from the standpoint of soba flavor, the ethanol content is preferably 5.0% by weight or less, more preferably 3.5% by weight or less, based on the weight of the main ingredient flour.

[0067] As shown in Test Examples 6 to 8, the addition of sodium acid pyrophosphate, vitamin B1, and vitamin C suppressed the off-flavors derived from ethanol after refrigerated storage, but the quality of the off-flavors suppressed by each compound varied, and using them alone was insufficient. Sodium acid pyrophosphate and vitamin B1 suppressed the aldehyde odor generated by the decomposition of alcohol, and vitamin C suppressed the ester odor generated by the reaction of alcohol with fatty acids.

[0068] As shown in Test Examples 9 to 14, the addition of sodium acid pyrophosphate and vitamin C suppressed both the aldehyde odor and ester odor derived from ethanol after refrigerated storage. As shown in Test Examples 9 to 11, in order to suppress the aldehyde odor derived from ethanol after refrigerated storage, an amount of sodium acid pyrophosphate added of 0.1% by weight or more based on the weight of the main ingredient flour was effective, but even if it was more than 0.3% by weight, the effect of suppressing the aldehyde odor remained almost unchanged, and at 0.6% by weight, the texture of the noodles was affected and the flavor of sodium acid pyrophosphate became noticeable. Therefore, it is considered that the amount of sodium acid pyrophosphate added should preferably be in the range of 0.1 to 0.6% by weight based on the weight of the main ingredient flour.

[0069] As shown in Test Examples 9 and 12 to 14, the amount of vitamin C added was effective in suppressing the ester odor derived from ethanol when it was 0.1% by weight or more relative to the weight of the main ingredient flour, but even at amounts greater than 0.3% by weight, the effect of suppressing the ester odor remained almost unchanged, and at 0.6% by weight, the noodles began to taste sour. Therefore, it is believed that the preferred amount of vitamin C added is in the range of 0.1 to 0.6% by weight relative to the main ingredient flour.

[0070] As shown in Test Examples 15 to 17, the addition of vitamin B1 to sodium acid pyrophosphate and vitamin C further suppressed the aldehyde odor derived from ethanol after refrigerated storage. As shown in Test Examples 15 to 17, the amount of vitamin B1 added was effective in further suppressing the aldehyde odor derived from ethanol after refrigerated storage when it was 0.01 wt% or more based on the weight of the main ingredient flour, but even if it was more than 0.04 wt%, the effect of suppressing the aldehyde odor remained almost unchanged, and at 0.07 wt%, a yeast-like flavor derived from vitamin B1 began to be perceived. Therefore, it is considered that the amount of vitamin B1 added should preferably be in the range of 0.01 to 0.07 wt% based on the weight of the main ingredient flour.

Claims

1. Ethanol-containing fresh soba noodles characterized by containing ethanol, sodium acid pyrophosphate, and added vitamin C.

2. The ethanol-containing fresh soba noodles according to claim 1, characterized in that they contain added vitamin B1.

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