Fresh Chinese noodles

Abstract

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

Description

[Technical Field]

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

[0002] Traditionally, many fresh Chinese noodles have been sold on the market, which are made from noodle dough prepared by kneading a main ingredient such as wheat flour with kneading water containing alkaline water. Some of these are consumed immediately at ramen restaurants, while others are chilled fresh Chinese noodles with a shelf life of about one month when stored chilled at 10°C or below, and fresh Chinese noodles for souvenirs with a shelf life of about one month when stored at room temperature due to low water content.

[0003] Of these, chilled fresh Chinese noodles and fresh Chinese noodles for souvenirs have the problem that the longer they are stored, the more the noodles turn brown and the texture becomes hard and brittle, with a hard surface and a lack of elasticity in the core.

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

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

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

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

[0008] Furthermore, Patent Document 4 describes a noodle manufacturing method as a technology for providing noodles that further improves the unique stickiness and chewiness that fresh Chinese noodles inherently possess, and that also has long-term storage stability, and includes the following steps: (1) preparing a noodle dough for the outer layer by adding an alkali agent, salt, etc., as needed, to a raw material flour composed primarily of wheat flour or wheat flour and starch, and kneading the mixture with water; (2) adding a raw material flour composed primarily of wheat flour or wheat flour and starch, alginic acid and / or an alginate salt, an alkali agent, salt, etc., as needed, and kneading the mixture with water to prepare a noodle dough for the inner layer that exhibits a neutral to slightly alkaline pH; (3) forming the inner layer dough and the outer layer dough into noodle bands by standard methods such as roll rolling, and further compound-rolling these to form noodle bands consisting of outer layer / inner layer / outer layer, which are then formed into noodle strands by standard methods, (4) treating the noodle strands with an acid solution either simultaneously with or after the gelatinization treatment to adjust the pH of the noodle strands to an acidic range, and then (5) packaging and sealing the acid-treated noodle strands, followed by heat sterilization. This method for producing three-layer fresh noodles is characterized in that calcium and / or a calcium salt is added during the kneading process when preparing the inner layer noodle dough.

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

[0010] These documents only describe calcium salts being used as a substitute for alkaline water, reacted with alginic acid to produce calcium alginate gel, or for nutritional enrichment. [Prior art documents] [Patent documents]

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

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

[0013] The inventors conducted extensive research into methods for preventing discoloration and deterioration in texture of chilled fresh Chinese noodles and fresh Chinese noodles for souvenirs during long-term storage, and as a result, they discovered and completed the present invention by chance.

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

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

[0016] Furthermore, in the method for producing fresh Chinese noodles according to the present invention, calcium hydrogen phosphate hydrate is added to a main ingredient flour and mixed with the resulting powder, and kneading water in which alkaline water has been dissolved is added to the resulting powder, and the mixture is then kneaded in a mixer to prepare a noodle dough, which is then processed into noodles.

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

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

[0019] According to the present invention, it is possible to provide fresh Chinese noodles that are inhibited from discoloring and deteriorating in texture during long-term storage. DETAILED DESCRIPTION OF THE INVENTION

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

[0021] 1. Noodle ingredients For the fresh Chinese noodles of the present invention, the raw materials for ordinary Chinese noodles can be used. That is, examples of the main raw material flour include wheat flour and various starches such as potato starch, tapioca starch, wheat starch, and corn starch, and these may be used alone or in combination. As the starch, raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and cross-linked starch can also be used.

[0022] In the present invention, the main ingredient flour can also contain salt, alkaline agents such as kansui (water-based mineral water), various thickeners, gluten, egg white, noodle quality improvers, edible oils and fats, various colorants such as carotene colorants, and preservatives, all of which are commonly used in the production of Chinese noodles. These may be added in powder form together with the main ingredient flour, or dissolved or suspended in the mixing water. Of these, carbonates such as sodium carbonate and potassium carbonate are preferably used as kansui (water-based mineral water), in order to impart the distinctive flavor of Chinese noodles and create a chewy texture, and are preferably added in an amount of 1 to 2% by weight based on the main ingredient flour. Furthermore, in order to increase the pH of the noodles and improve their shelf life, an alkaline agent such as calcined calcium can also be added in addition to the kansui.

[0023] In addition, in the present invention, calcium hydrogen phosphate hydrate is added. Because calcium hydrogen phosphate hydrate is practically insoluble in water, it is preferable to add it to the noodles as a powder mixed with the main ingredient flour. Calcium hydrogen phosphate exists in anhydrous and hydrate (dihydrate) forms, and although the reason is unknown, the anhydrous form does not have an inhibitory effect on deterioration over time, such as discoloration and changes in texture, while only the hydrate has an inhibitory effect. Furthermore, as a result of examining various calcium salts, while some are effective in inhibiting discoloration over time, they affect texture and flavor, such as the kansui (sweet water) smell, and are unable to inhibit deterioration of texture over time. Calcium hydrogen phosphate hydrate has little effect on texture and flavor, and is the most effective in inhibiting discoloration and deterioration of texture over time.

[0024] The amount of calcium hydrogen phosphate hydrate added is preferably 0.15 to 2.5% by weight based on the main ingredient flour. In the case of chilled fresh Chinese noodles, because they are stored at 10°C or below, the degree of browning is less than that of fresh Chinese noodles stored at room temperature, and an amount of 0.15% by weight or more based on the main ingredient flour can be confirmed to be effective in suppressing discoloration and deterioration of texture over time. In the case of fresh Chinese noodles stored at room temperature as souvenirs, the degree of browning is greater, and an amount of 1% by weight or more based on the main ingredient flour can be confirmed to be effective in suppressing discoloration and deterioration of texture over time. However, an amount greater than 2.5% by weight based on the main ingredient flour can affect the texture of the noodles.

[0025] 2.Kneading process The noodle dough (dough) according to the present invention can be prepared by conventional methods. That is, the main ingredient flour, powder containing calcium hydrogen phosphate hydrate, and mixing water in which sodium carbonate and / or potassium carbonate has been dissolved can be kneaded uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like to produce a crumbly dough.

[0026] 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.

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

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

[0029] <Experiment 1> Study on fresh Chinese noodles that can be stored at room temperature Example 1 1 kg of main ingredient flour consisting of 1000 g of all-purpose flour was mixed with 10 g of egg white powder, 5 g of gluten, 1.5 g of calcined calcium, and 10 g of calcium hydrogen phosphate hydrate, and a mixing solution containing 10 g of salt, 12 g of kansui preparation (sodium carbonate 6: potassium carbonate 4), 50 g of 70% alcohol preparation, 15 g of 60% sodium lactate, 5 g of trehalose, and 1 g of gardenia pigment dissolved in 280 g of water was added, and the mixture was kneaded in a normal pressure mixer for 15 minutes to prepare a dough.

[0030] 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. 16 square roll cutting blade to form noodle strands.

[0031] 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 to prepare a fresh Chinese noodle sample.

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

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

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

[0035] (Comparative Example 1) A fresh Chinese noodle sample was prepared according to the method of Example 1, except that calcium hydrogen phosphate hydrate was not added.

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

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

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

[0039] The color change of each test group was evaluated. Regarding color, the difference in color between the samples before and after forced aging was visually confirmed to evaluate the discoloration suppression effect. Furthermore, the a value was measured using a color difference meter (Konica Minolta: model number CR-410) to measure the difference before and after aging, and the suppression of discoloration was confirmed numerically. The visual discoloration suppression evaluation was based on the sample before and after forced aging of Comparative Example 1. A sample equivalent to Comparative Example 1 before forced aging was rated as 5, Comparative Example 1 after forced aging was rated as 1, a sample slightly inferior to Comparative Example 1 before forced aging but generally good was rated as 4, a sample inferior to Comparative Example 1 before forced aging but generally acceptable was rated as 3, a sample better than Comparative Example 1 after forced aging but poor was rated as 2, and a sample equivalent to Comparative Example 1 after forced aging but poor was rated as 1.

[0040] For the sensory evaluation of the test samples, each raw Chinese noodle sample was placed in 1500 ml of boiling water, boiled for 3 minutes, drained, and then eaten with pre-prepared soy sauce ramen soup for evaluation.

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

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

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

[0044] [Table 1]

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

[0046] As shown in Example 2, Comparative Example 2, and Comparative Example 3, the addition of similar calcium phosphates, tricalcium phosphate and calcium hydrogen phosphate anhydrous, slightly suppressed discoloration due to forced aging, but calcium hydrogen phosphate hydrate was more effective in suppressing discoloration due to forced aging. Furthermore, it was found that neither tricalcium phosphate nor calcium hydrogen phosphate anhydrous had any effect in suppressing deterioration of texture due to forced aging, and that this effect was unique to calcium hydrogen phosphate hydrate.

[0047] <Experiment 2> Study on chilled fresh Chinese noodles Example 5 1 kg of main ingredient flour consisting of 1000 g of all-purpose flour was mixed with 10 g of egg white powder, 5 g of gluten, 1.5 g of calcined calcium, and 1.5 g of calcium hydrogen phosphate hydrate, and a mixing solution containing 10 g of salt, 12 g of alkaline water preparation (sodium carbonate 6: potassium carbonate 4), 50 g of a 70% alcohol preparation, 15 g of 60% sodium lactate, 5 g of trehalose, and 1 g of gardenia pigment dissolved in 280 g of water was added, and the mixture was kneaded in a normal pressure mixer for 15 minutes to prepare a dough.

[0048] 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. 16 square roll cutting blade to form noodle strands.

[0049] 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 to prepare a fresh Chinese noodle sample.

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

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

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

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

[0054] The color of each test group after storage was evaluated. Regarding color, in the case of chilled fresh Chinese noodles, no significant change was observed with a color difference meter compared to fresh Chinese noodles stored at room temperature, so only visual evaluation of discoloration inhibition was performed. Using the samples before and after storage in Comparative Example 4 as the standard, those comparable to those before storage in Comparative Example 4 were rated as ⊚, those better than the sample after storage in Comparative Example 4 but inferior to the sample before storage in Comparative Example 4 were rated as ◯, those comparable to the sample after storage in Comparative Example 4 were rated as △, and those worse than the sample after storage in Comparative Example 4 were rated as ×.

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

[0056] Sensory evaluation of the kansui odor was carried out on samples before forced aging, with Comparative Example 4 before forced aging being used as the standard. Those equivalent to Comparative Example 4 were marked with a double circle, those slightly inferior to Comparative Example 4 but good were marked with a circle, those inferior to Comparative Example 4 were marked with a triangle, and those significantly inferior to Comparative Example 4 and weak were marked with an x. There was almost no difference in the kansui odor due to storage aging.

[0057] The sensory evaluation of texture was carried out on the texture, and the samples of Comparative Example 4 before and after storage were used as the standard. Those equivalent to Comparative Example 4 before storage were marked with ⊚, those slightly inferior to Comparative Example 4 before storage but better than Comparative Example 4 after storage were marked with ◯, those equivalent to Comparative Example 4 after storage were marked with △, and those inferior to Comparative Example 4 after storage were marked with ×.

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

[0059] [Table 2]

[0060] Chilled fresh Chinese noodles have a tendency to deteriorate over time, although not as much as fresh Chinese noodles stored at room temperature. Although discoloration and a dry texture occur, as shown in Examples 5 to 7, calcium hydrogen phosphate (dihydrate By adding chlorinated maltitol, the color tone after storage improved compared to when no maltitol was added. By adding 0.15% by weight or more to the main raw material powder, the color tone is clearly improved by visual inspection. In addition, the texture was improved by adding 0.15% by weight or more to the main ingredient flour. The texture of chilled Chinese noodles was improved after storage compared to when they were added. Compared to Hanamen, even a small amount of the product is effective in improving color and texture deterioration during storage. Therefore, there is no deterioration in flavor or texture due to its addition. It is considered that the content should be set to 0.15% by weight or more, more preferably 0.3% by weight or more. can.

Claims

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

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