Raw noodle and method for producing same

Abstract

Provided is a raw noodle that enables room-temperature distribution and long-term storage similar to that of instant noodles, that can be eaten by adding hot water without leaving a raw taste even when using hot water at a lower temperature than boiling water (about 95°C to 98°C), e.g., from hot water dispensers installed in convenience stores, and that has an excellent taste and texture. A packaged raw noodle containing, based on the solid content, 10-35 mass% of starch and 2.5-12 mass% of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, wherein the content of volatile components in the raw noodle is 27-32 mass%, and the water activity is 0.88-0.91.

Description

Fresh noodles and their manufacturing method

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

[0002] Instant cup noodles are a well-known example of noodles that can be eaten simply by adding hot water. Instant noodles have long been valued as a food that can be easily prepared and stored for a long period of time. However, in recent years, consumers have been demanding authentic instant noodles. For example, with instant ramen, it is desired that not only is it easy to store and prepare, but that it also provides a more authentic texture and appearance when eaten. Against this backdrop of increasingly strict consumer demands, there is a desire for authentic noodles that are easy to prepare as an alternative to instant noodles.

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

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

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

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

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

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

[0009] Japanese Patent Laid-Open No. 11-28067 Japanese Patent Laid-Open No. 2006-288340 Japanese Patent Laid-Open No. 2005-318832

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

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

[0012] Instant noodles are sometimes eaten after being reconstituted in hot water from a pot provided at a convenience store. The temperature of the hot water in such a pot is set to, for example, 98°C, and the temperature of the supplied hot water is lower than the boiling point (100°C) at atmospheric pressure.

[0013] The present disclosure aims to provide fresh noodles with excellent taste and texture that can be distributed at room temperature and stored for a long period of time in the same way as instant noodles, and that can be reconstituted and eaten without retaining a raw taste by simply pouring hot water (approximately 95°C to 98°C) that is lower in temperature than boiling water, for example, from a pot installed in a convenience store.

[0014] The present inventors considered it important to achieve a moisture content and water activity equivalent to that of semi-fresh noodles that can be distributed at room temperature in fresh noodles that have not been dried. As a result of extensive research, the present inventors discovered that by adding at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides to the preparation of a dough for fresh noodles containing a relatively large amount of starch, which contributes to reconstitution properties in hot water, it is possible to ensure suitability for noodle production despite reducing the amount of water added. Furthermore, the present inventors discovered that fresh noodles produced using such a dough can have their moisture content and water activity controlled to a level that allows for distribution at room temperature and long-term storage, can be eaten simply by adding hot water, and have excellent taste and texture. Furthermore, the present inventors discovered that adjusting the water activity to 0.88 to 0.91 makes it possible to provide fresh noodles with excellent taste and texture that can be reconstituted in hot water that is lower in temperature than boiling water, such as hot water from a pot.

[0015] The present disclosure includes the following aspects. [Aspect 1] Fresh noodles containing, based on the solid content, 10% to 35% by mass of starch and 2.5% to 12% by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, wherein the fresh noodles have a volatile component content of 27% to 32% by mass and a water activity of 0.88 to 0.91, and are packaged in a packaging material. [Aspect 2] Fresh noodles packaged in the packaging material described in Aspect 1, wherein the sugar alcohol comprises at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinit, and glycerin. [Aspect 3] Fresh noodles packaged in the packaging material described in Aspect 1, wherein the oligosaccharide comprises at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose. [Aspect 4] Fresh noodles packaged in the packaging material according to any one of Aspects 1 to 3, further comprising 0.15% by mass to 1.0% by mass, based on the solids content, of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide. [Aspect 5] Fresh noodles packaged in the packaging material according to any one of Aspects 1 to 4, wherein the fresh noodles have an ethanol content of 1% by mass to 3% by mass and the volume fraction of ethanol within the packaging material is 0.5% to 2.0%. [Aspect 6] Fresh noodles packaged in the packaging material according to any one of Aspects 1 to 5, wherein dusting flour is adhered to the surface of the fresh noodles. [Aspect 7] A method for producing fresh noodles packaged in a packaging material, comprising: kneading a noodle ingredient comprising 100 parts by mass of a main ingredient containing 10% to 35% by mass of starch, 2.5 to 12 parts by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and water to obtain a dough; cutting fresh noodles from the dough; and packaging the fresh noodles in a packaging material. [Aspect 8] The method according to Aspect 7, wherein the sugar alcohol comprises at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinit, and glycerin. [Aspect 9] The method according to Aspect 7, wherein the oligosaccharide comprises at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose.[Aspect 10] The method according to any one of Aspects 7 to 9, wherein the amount of water is 21 parts by mass to 28 parts by mass based on 100 parts by mass of the main ingredient. [Aspect 11] The method according to any one of Aspects 7 to 10, wherein the noodle ingredient further contains 0.15 parts by mass to 1.0 part by mass of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, relative to 100 parts by mass of the main ingredient. [Aspect 12] The method according to any one of Aspects 7 to 11, wherein the polyhydric alcohol compound is contained in the noodle ingredient in the form of an emulsified oil.

[0016] According to the present disclosure, fresh noodles with excellent taste and texture are provided that can be distributed at room temperature and stored for a long period of time in the same way as instant noodles, and that can be reconstituted and eaten without retaining any raw taste by simply pouring hot water (approximately 95°C to 98°C) that is lower than boiling water, for example, from a pot installed in a convenience store.

[0017] The above description should not be considered as a disclosure of all embodiments of the present invention and all advantages associated with the present invention.

[0018] Representative embodiments of the present invention will be described in more detail below for the purpose of illustrating them, but the present invention is not limited to these embodiments. In the following description, "parts" and "%" representing amounts and ratios are based on mass unless otherwise specified.

[0019] In this disclosure, "noodles" refers to foods that contain flour, starch, or other powdered ingredients as the main ingredient, are processed into a shape such as a wire or sheet, and are made edible by cooking, such as boiling, stewing, steaming, stir-frying, adding hot water, or heating in a microwave oven either directly or after adding water. Examples of noodles include udon, kishimen, Chinese noodles, ramen, soba, wonton, gyoza skin, shumai skin, pho, harusame noodles, and pasta. Examples of the state of noodles before cooking include fresh noodles, semi-fresh noodles, dried noodles, steamed noodles, boiled noodles, frozen noodles, and instant noodles.

[0020] In the present disclosure, "fresh noodles" refers to noodles that have been made into a finished product after processing dough into a product shape, such as by cutting the dough into linear shapes or by stretching the dough and cutting it into circular or rectangular shapes, and then generally without subjecting the processed material to a drying process using a dryer or the like.

[0021] [Method for producing fresh noodles packaged in packaging material] In one embodiment, the method for producing fresh noodles packaged in packaging material includes kneading a noodle ingredient containing 100 parts by mass of a main ingredient containing 10% to 35% by mass of starch, 2.5 to 12 parts by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and water to obtain dough; cutting fresh noodles from the dough; and packaging the fresh noodles in packaging material. Apart from these features, any process conventionally known in the field of fresh noodles can be used without particular restrictions.

[0022] Conventional fresh noodles are generally cooked by boiling in hot water or by heating in a microwave oven after pouring water over them. In other words, when cooking fresh noodles, the water in which the fresh noodles are soaked must be continuously heated from the outside. In contrast, the fresh noodles of the present disclosure contain a relatively high amount of starch, and therefore can be cooked to a edible state by rehydrating them in hot water.

[0023] According to this embodiment, by preparing dough using 2.5 to 12 parts by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides for 100 parts by mass of a main ingredient containing 10 to 35% by mass of starch, it is possible to obtain dough with excellent suitability for noodle making, even when using a main ingredient with a relatively high starch content and with a reduced amount of water added. Fresh noodles produced using such dough have a volatile component content and water activity controlled to a level that allows them to be distributed at room temperature and stored for long periods in packaging.

[0024] <Noodle Ingredients> As noodle ingredients for fresh noodles, conventionally known main ingredients and auxiliary ingredients used in the production of fresh noodles can be used without any particular restrictions. Some noodle ingredients, such as wheat flour, starch, gluten, and emulsified oils and fats, are generally used in a state containing moisture at the equilibrium moisture content. In this disclosure, the content or amount of noodle ingredients used in the production of fresh noodles refers to the value including the equilibrium moisture content contained in the noodle ingredients.

[0025] (Main ingredient) In addition to starch, main ingredients include cereal flours such as wheat flour, buckwheat flour, barley flour, rice flour, etc. The cereal flours may be used alone or in combination of two or more.

[0026] In one embodiment, the main ingredient comprises wheat flour. Examples of wheat flour include ASW (Australian white medium wheat, approximately 10% by weight of protein), HRW (American red hard wheat, approximately 11% by weight of protein), and PH (Australian hard wheat, approximately 12% by weight of protein). In an embodiment in which the fresh noodles are provided in the form of instant cup noodles, a high protein content, for example, 11% by weight or more, is advantageous from the standpoint of taste and texture.

[0027] Examples of starches include sweet potato starch, potato starch, tapioca starch, waxy corn starch, corn starch, and wheat starch. Ether-modified starch, ester-modified starch, cross-linked modified starch, and oxidized modified starch obtained from these starches can also be used. One type of starch may be used alone, or two or more types may be used in combination.

[0028] Preferred starches are tapioca starch, potato starch, waxy cornstarch, and ether-modified and ester-modified starches thereof. Tapioca starch, potato starch, and waxy cornstarch have a lower gelatinization onset temperature and a higher water absorption capacity than wheat flour, so the amount of heat added when hot water is poured effectively promotes gelatinization. Therefore, these starches have an advantageous effect on the reconstitution of fresh noodles with hot water.

[0029] By subjecting tapioca starch, potato starch, or waxy corn starch to etherification or esterification, the gelatinization upon addition of hot water can be further promoted. The method and degree of etherification and esterification are not particularly limited. Examples of etherified starches include hydroxypropyl starch. Examples of esterified starches include starch acetate, starch phosphate, and starch octenyl succinate.

[0030] The starch may be cross-linked, but when moderately cross-linked starch or highly cross-linked starch is used, gelatinization does not proceed easily, and the reconstituted fresh noodles tend to have a powdery texture due to insufficient gelatinization. For this reason, when using moderately cross-linked starch or highly cross-linked starch, it is preferable to use an ether-modified cross-linked starch or ester-modified cross-linked starch that has been subjected to processing such as etherification or esterification in addition to cross-linking.

[0031] From the viewpoint of hot water reconstitution properties, the gelatinization onset temperature of starch is preferably 45° C. to 65° C., and more preferably 48° C. to 55° C. In the present disclosure, the gelatinization onset temperature of starch is determined by differential scanning calorimetry (DSC) using the measurement conditions described in the Examples.

[0032] The starch content in the main ingredient is 10% by mass to 35% by mass, and preferably 12% by mass to 30% by mass. By ensuring that the starch content is 10% by mass or more, it is possible to ensure reconstitution properties in hot water and prevent a powdery texture from occurring. By ensuring that the starch content is 35% by mass or less, it is possible to avoid undesirable textures caused by excessive starch, such as a gummy texture and stickiness of raw noodles. The amount of starch used can be adjusted within the above range depending on the desired noodle thickness, i.e., the cross-sectional area of ​​the noodle strands. For example, in the case of thin noodles such as tonkotsu ramen, a small amount of starch may be used, while it is preferable to use a larger amount of starch as the noodles become medium-sized and thicker in order to ensure reconstitution properties in hot water when eaten.

[0033] (Polyhydric alcohol compound) The polyhydric alcohol compound is at least one selected from the group consisting of sugar alcohols and oligosaccharides. By using a polyhydric alcohol compound, it is possible to obtain dough with excellent suitability for noodle production, even when using a main ingredient that contains a relatively large amount of starch and with a reduced amount of water added. In addition, the polyhydric alcohol compound can also reduce the water activity of fresh noodles.

[0034] The sugar alcohol is not particularly limited, but preferably includes at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinit, and glycerin, and more preferably includes at least one selected from the group consisting of sorbitol and reduced starch syrup. Sorbitol and reduced starch syrup are particularly advantageous because they have a low sweetness and have little effect on the taste of fresh noodles.

[0035] Oligosaccharides are carbohydrates formed by the bonding of approximately 2 to 10 monosaccharide units. The oligosaccharide is not particularly limited, but preferably contains at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose, and more preferably contains trehalose, which is less likely to brown when fresh noodles are stored for an extended period of time. Maltotriose is known to be contained as a main component of starch syrup, and maltotriose may be used in the form of starch syrup when preparing dough.

[0036] The polyhydric alcohol compound may be used in the form of an emulsified oil or fat containing a polyhydric alcohol as a base material. The content of the oil or fat in the emulsified oil or fat can be, for example, 20% by mass to 40% by mass. The oil or fat contained in the emulsified oil or fat can prevent the noodle sheet from adhering to the roll during noodle production, further improving noodle-making suitability.

[0037] The amount of polyhydric alcohol compound used is 2.5 to 12 parts by mass, and preferably 3 to 11 parts by mass, based on 100 parts by mass of the main ingredients. By using an amount of polyhydric alcohol compound of 2.5 parts by mass or more based on 100 parts by mass of the main ingredients, it is possible to effectively reduce the amount of water added while ensuring suitability for noodle production and further reduce the volatile component content and water activity of the fresh noodles. By using an amount of polyhydric alcohol compound of 12 parts by mass or less based on 100 parts by mass of the main ingredients, it is possible to inhibit sticking of the fresh noodles and maintain the original taste and texture of the fresh noodles.

[0038] (Ethanol) Ethanol may be added to noodle ingredients to further enhance shelf life. Ethanol is available in 60% or 70% (v / v) concentrations. Higher levels of bacteriostasis can be achieved by using an ethanol preparation containing ethanol blended with sodium lactate, a pH adjuster, hops, emulsifiers, etc. When using 70% (v / v) ethanol, it is desirable to add it in an amount that corresponds to approximately 2% to approximately 6% by mass of the noodle ingredients. This allows approximately 1% to approximately 3% by mass of ethanol to remain in the produced fresh noodles, enabling the fresh noodles to be stored for a longer period of time. Because the production of fresh noodles does not involve a drying process, more ethanol can remain compared to semi-fresh noodles. Ethanol has the effect of reducing the water activity of fresh noodles, so the addition of ethanol can lower the water activity of fresh noodles to a desired range.

[0039] (Calcium-Containing Material) A calcium-containing material may be added to the noodle ingredients. The calcium-containing material can lower the gelatinization onset temperature of the starch contained in the fresh noodles. Therefore, even without excessively increasing the starch content of the fresh noodles, the amount of heat generated by pouring hot water can produce a sufficient amount of pregelatinized starch in the fresh noodles to make them edible. By avoiding the use of excessive starch, fresh noodles with excellent taste and texture can be obtained that have a reduced gummy texture and stickiness when eaten. The calcium-containing material can also increase the pH of the fresh noodles, improving their storage stability.

[0040] The calcium-containing material is preferably at least one selected from the group consisting of calcined calcium and calcium hydroxide. In this disclosure, calcined calcium refers to a material whose main component is calcium oxide, which is obtained by calcining raw materials such as lime, seashells, and eggshells, and is distinguished from calcium phosphate, which is obtained by calcining raw materials such as fish bones and whey. The calcium hydroxide may be added from the outside, or may be produced by hydrating calcined calcium with water in the noodle ingredients.

[0041] The amount of calcium-containing raw material used is preferably 0.15 to 1.0 part by mass, more preferably 0.2 to 0.8 part by mass, and even more preferably 0.3 to 0.6 part by mass, based on 100 parts by mass of the main ingredients. By using an amount of calcium-containing raw material of 0.15 part by mass or more based on 100 parts by mass of the main ingredients, it is possible to ensure reconstitution properties with hot water and prevent the development of a powdery texture. By using an amount of calcium-containing raw material of 1.0 part by mass or less based on 100 parts by mass of the main ingredients, it is possible to maintain the taste of the fresh noodles at a level acceptable for a finished product.

[0042] (Salt) Salt may be added to the noodle ingredients. Salt not only contributes to taste, but also has a water activity reducing effect and a bacteriostatic effect. Salt can reduce water activity by about 0.008 per 1% by mass of added salt, making it a particularly effective water activity suppressant.

[0043] The amount of salt used is preferably 0.5 to 3 parts by mass, and more preferably 1.5 to 2.5 parts by mass, based on 100 parts by mass of the main ingredients. By using an amount of salt of 0.5 parts by mass or more based on 100 parts by mass of the main ingredients, it is possible to effectively reduce water activity. By using an amount of salt of 3 parts by mass or less based on 100 parts by mass of the main ingredients, it is possible to avoid the fresh noodles from having an excessively strong salty taste.

[0044] (Other Adjunct Ingredients) The noodle ingredients may further contain other adjunct ingredients. Examples of adjunct ingredients include kansui (e.g., sodium carbonate, potassium carbonate, sodium bicarbonate, or a combination of two or more thereof), phosphates (e.g., trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium metaphosphate, tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, tripotassium phosphate, tetrapotassium pyrophosphate, or a combination of two or more thereof), eggs, gluten, glycine, and milt protein. Glycine and milt protein act as bacteriostatic agents or preservatives.

[0045] <Dough Preparation> Dough (noodle dough) can be obtained by kneading a main ingredient containing starch, a polyhydric alcohol compound, water, and, if necessary, other auxiliary ingredients such as ethanol, a calcium-containing material, salt, kansui (water brine), and gluten using a mixing device such as a kneader or planetary mixer. Powdered auxiliary ingredients such as gluten may be mixed with the main ingredient in advance. Salt, kansui, etc. may be dissolved in water in advance.

[0046] The amount of water added to the main ingredients (also referred to as "amount of water added" in this disclosure) is preferably adjusted so that suitability for noodle making is achieved, and so that the volatile component content of the fresh noodles is 27% to 32% by mass and the water activity is 0.88 to 0.91. The amount of water added depends on the amounts of the main ingredients and auxiliary ingredients used, but is preferably 21 to 28 parts by mass, and more preferably 22 to 27 parts by mass, based on 100 parts by mass of the main ingredients. By adding 21 parts by mass or more of water based on 100 parts by mass of the main ingredients, suitability for noodle making can be ensured. By adding 28 parts by mass or less of water based on 100 parts by mass of the main ingredients, the volatile component content and water activity of the fresh noodles can be within ranges advantageous for long-term storage.

[0047] It is preferable to adjust production parameters such as the amount of polyhydric alcohol, salt, ethanol, and water added so that the water activity of the fresh noodles remains in the range of 0.88 to 0.91 after production and during storage.

[0048] <Slicing Fresh Noodles> Linear fresh noodles can be formed by continuously cutting the thinly rolled noodle sheet obtained by rolling dough using a noodle string cutting device, for example. A dense noodle sheet can also be obtained by passing the dough through an extrusion molding machine, and this noodle sheet can be used to cut the fresh noodles. Fresh noodles can also be formed by cutting the noodle sheet into a square or circular shape. The width of the linear fresh noodles can be, for example, 1 mm to 10 mm. The thickness of the fresh noodles can be, for example, 0.5 mm to 10 mm. Typically, the linear fresh noodles are cut into serving sizes in a subsequent process.

[0049] <Dusting Flour> Dusting flour may be applied to the surface of the fresh noodles, and is preferably applied. There are no particular limitations on the dusting flour, and typical noodle-making dusting flours, such as raw starch or modified starch, can be used. Examples of raw starches include cornstarch, potato starch, tapioca starch, and sago starch. Examples of modified starches include raw starches that have been acid-treated or cross-linked. Modified starches reduce the adhesiveness of fresh noodles and can improve the viscosity or turbidity of hot water added before eating. Cornstarch and its modified starches are preferred because they are less sticky. Dried starch, in which the water content of the starch has been dried, may also be used as the dusting flour. Dusting flour prevents the fresh noodles from sticking together during transportation or long-term storage, and also promotes the loosening of the fresh noodles when eaten. Typically, after dusting flour is applied to the surface of raw noodles cut into strips, the fresh noodles are cut into serving sizes.

[0050] <Packaging> The fresh noodles are packaged in packaging material. The fresh noodles may be packaged in single-serving units. The shape of the packaging material is not particularly limited, and may be a bag, cup, box, or the like.

[0051] The material of the packaging material used for packaging is not particularly limited, but packaging materials with high barrier properties against ethanol gas are preferred, and include a laminated structure such as OPP (oriented polypropylene) single layer structure, OPP / PE (oriented polypropylene / polyethylene), NY / PE (nylon / polyethylene), OPP / CPP (oriented polypropylene / cast polypropylene), KOP / PE (polyvinylidene chloride coated polypropylene / polyethylene), transparent vapor deposition PET / CPP, and barrier OPP / PE, and have an ethanol gas permeability of 10 g / (m) at 40°C. ２ 24 hr) or less at 40°C, and a film having an ethanol gas permeability of 5 g / (m ２ A film having a lifespan of 24 hours or less is more preferred.

[0052] [Fresh noodles packaged in a packaging material] Fresh noodles packaged in a packaging material of one embodiment contain, based on the solids content, 10% to 35% by mass of starch and 2.5% to 12% by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides. The volatile component content of the fresh noodles is 27% to 32% by mass, and the water activity is 0.88 to 0.91. By setting the water activity of the fresh noodles to 0.88 or higher, the relatively high starch content acts synergistically, allowing the fresh noodles to be rehydrated with hot water that is lower than boiling water, for example, at around 95°C to 98°C, while still maintaining a good taste and texture. By setting the water activity of the fresh noodles to 0.91 or lower, bacterial growth can be suppressed during storage of the fresh noodles in the packaging material.

[0053] In this disclosure, the volatile component content and water activity of fresh noodles are values ​​measured using the procedures described in the Examples. The solid content of fresh noodles is a value calculated by multiplying the mass of the fresh noodles by (100 - volatile component content (%)) / 100. The water contained in the noodle ingredients used to produce the fresh noodles, such as wheat flour, starch, gluten, and emulsified oils and fats, generally evaporates when the volatile component content is measured, and is therefore not included in the solid content. The fresh noodles of this embodiment can be distributed at room temperature and stored for long periods of time.

[0054] The volatile component content of the fresh noodles is preferably 28% by mass to 31% by mass, and the water activity of the fresh noodles is preferably 0.88 to 0.90.

[0055] By ensuring that the starch content of the fresh noodles is 10% by mass or more, it is possible to ensure reconstitution properties after hot water and prevent a powdery texture from occurring. By ensuring that the starch content of the fresh noodles is 35% by mass or less, it is possible to avoid undesirable textures caused by excessive starch, such as a gummy texture or stickiness of the fresh noodles. The starch content of the fresh noodles is preferably 12% to 30% by mass based on the solids content. The starch content of the fresh noodles does not include starch derived from the grain flour contained in the main ingredient.

[0056] By setting the polyhydric alcohol compound content in the fresh noodles to 2.5% by mass or more, the water activity of the fresh noodles can be kept even lower. By setting the polyhydric alcohol compound content in the fresh noodles to 12% by mass or less, sticking of the fresh noodles can be suppressed, and the original taste and texture of the fresh noodles can be maintained. The polyhydric alcohol compound content in the fresh noodles is preferably 2.8% to 11% by mass, based on the solids content.

[0057] The starch, sugar alcohol, and oligosaccharide are as described in relation to the method for producing fresh noodles.

[0058] In one embodiment, the fresh noodles further contain 0.15% to 1.0% by mass, based on the solids content, of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide. Although this depends on the blend of kansui (water-based alkaline mineral water) used and other additives, by ensuring that the content of the calcium-containing material in the fresh noodles is 0.15% by mass or more, it is possible to ensure reconstitution with hot water and prevent a powdery texture from occurring. By ensuring that the content of the calcium-containing material in the fresh noodles is 1.0% by mass or less, it is possible to maintain the taste of the fresh noodles at a level acceptable for a finished product. The content of the calcium-containing material in the fresh noodles is preferably 0.2% to 0.8% by mass, and more preferably 0.3% to 0.6% by mass, based on the solids content.

[0059] The calcium-containing material is as described in relation to the method for producing fresh noodles.

[0060] The ethanol content of the fresh noodles is preferably 1% to 3% by mass, and more preferably 1.5% to 2.5% by mass. By keeping the ethanol content of the noodles within this range, the fresh noodles can be stored for a longer period of time without losing their flavor.

[0061] The volume fraction of ethanol in the packaging material (volume of ethanol in the packaging material / internal volume of the packaging material) is preferably 0.5% to 2.0%, and more preferably 1.0% to 1.5%. The ethanol in the packaging material may be derived from the ethanol used in the production of the fresh noodles, i.e., ethanol that has evaporated from the fresh noodles, or it may be ethanol that has been filled into the packaging material separately from the fresh noodles. By keeping the ethanol content in the packaging material within the above range, it is possible to suppress fluctuations in the ethanol content of the fresh noodles, thereby enabling the fresh noodles to be stored for longer periods without impairing the flavor of the fresh noodles.

[0062] The pH of fresh noodles immediately after production is preferably 9 or higher, more preferably 9.5 or higher, and even more preferably 10 or higher. The pH of fresh noodles immediately after production is preferably 11.5 or lower, more preferably 11.2 or lower, and even more preferably 11 or lower. In some embodiments, the pH of fresh noodles immediately after production is preferably 9 to 11.5, more preferably 9.5 to 11.2, and even more preferably 10 to 11. By adjusting the pH of fresh noodles immediately after production to 9 or higher, it is possible to impart the alkaline flavor characteristic of ramen and the like. By adjusting the pH of fresh noodles immediately after production to 11.5 or lower, it is possible to suppress undesirable odors caused by excessive alkalinity. The pH of fresh noodles is measured by adding 90 mL of distilled water to 10 g of fresh noodles, stirring for 5 minutes in a stomacher, allowing the resulting suspension to stand, and then collecting the supernatant as a sample. The value obtained is measured at a temperature of 25±0.3°C using a pH / ion meter HM-42X (DKK-Toa Corporation). "Immediately after production" means within 24 hours after the fresh noodles are produced.

[0063] The fresh noodles packaged in the packaging material may be further filled into various containers such as cups, bags, etc. In one embodiment, the fresh noodles packaged in the packaging material are provided as a cup-type food product filled in a cup.

[0064] The fresh noodles of the present disclosure can be eaten by rehydrating them, but the cooking method is not limited to this. For example, the fresh noodles of the present disclosure may be cooked by boiling them in hot water or by pouring water over them and heating them in a microwave oven, in which case the heating time can be shorter than conventional methods. After rehydrating the fresh noodles of the present disclosure, the water used for rehydration can be discarded and hot water can be poured over them again before eating. This allows the soup to be heated to a higher temperature at the time of eating and also reduces the odor of ethanol. Regarding the temperature of water used for rehydration, it is preferable to use boiling water at 100°C. However, when eating the noodles in a convenience store, for example, rehydration is also possible using a kettle always available in the store with water set to 98°C.

[0065] The present invention will be explained in more detail below based on examples, comparative examples and reference examples, but the present invention is not limited to these examples.

[0066] <Suitability for Noodle Making> Suitability for noodle making was evaluated using the following four levels: A: The noodle bands were very well bonded. B: The noodle bands were well bonded. C: Some of the noodle bands were poorly bonded, resulting in a slight decrease in yield. D: The noodle bands were not bonded, or most of the noodle bands were poorly bonded, resulting in a significant decrease in yield.

[0067] <Volatile Component Content> The fresh noodles were pulverized to obtain 2 g of the pulverized material, which was then dried at 135°C for 2 hours using a constant temperature air blast dryer (product name DKN602, Yamato Scientific Co., Ltd.). The volatile component content was determined from the difference in mass before and after drying. The volatile component content is the total mass of water and other volatile components, such as ethanol, contained in the fresh noodles that volatilize under the above conditions, divided by the mass of the fresh noodles before drying (%).

[0068] <Water activity> The obtained dough or fresh noodles were finely chopped and placed in a dedicated tray for a water activity measuring device (product name AquaLab TDL 2, Decagon), and the water activity was measured in accordance with ISO 18787: 2017. For Comparative Example 5, the dough did not bond well and clean fresh noodles could not be formed, so the measurement was carried out in the dough state.

[0069] <Taste and Texture> Fresh noodles (100 g) removed from the packaging were placed in a 450 mL expanded polystyrene (PSP) cup, and 100°C boiling water was poured into the PSP cup up to the water line. The cup was quickly covered with aluminum foil and left for 3 minutes. Immediately after this, the hot water was discarded, and 100°C boiling water was poured again up to the water line. The noodles were then quickly loosened and the taste and texture were evaluated. Time was measured using a stopwatch (trade name: Seiko Stop Watch S052, Seiko S-Yard Corporation).

[0070] <General Viable Bacterial Count> 10 g of sample was placed in a sterile filter bag and 90 g of sterile phosphate-buffered saline was added to prepare a sample stock solution (10x). The sample stock solution (10x) was stomachered for 1 minute. 1 mL of the sample stock solution (10x) was placed in a 15 mL tube containing 9 mL of sterile phosphate-buffered saline and stirred to prepare a sample dilution solution (100x). 1 mL of the sample dilution solution (100x) was inoculated onto a Petrifilm AC, and a spreader was placed on top and allowed to stand for approximately 1 minute. The Petrifilm was placed in an incubator and cultured under the specified culture conditions for the AC plate (35°C, 24 hours). After culture, colonies were counted and the average value was calculated. The general viable bacterial count (CFU / g) was calculated by multiplying this average value by the dilution factor. A count of "<100 CFU / g" was used when no colonies were detected.

[0071] <Coliform count> 10 g of sample was placed in a sterile filter bag, and 90 g of sterile phosphate-buffered saline was added to prepare a sample stock solution (10x). The sample stock solution (10x) was treated with a stomacher for 1 minute. 1 mL of the sample stock solution (10x) was inoculated onto a Petrifilm CC, and a spreader was placed on top and allowed to stand for approximately 1 minute. The Petrifilm was placed in an incubator and cultured under the specified culture conditions for CC plates (35°C, 24 hours). After culture, the colonies were counted and the average value was calculated. The value obtained by multiplying this average value by the dilution factor was used as the coliform count (CFU / g). When no colonies were detected, it was recorded as "<10 CFU / g" (indicating a negative result).

[0072] <Number of mold and yeast> 10 g of sample was placed in a sterile filter bag, and 90 g of sterile phosphate-buffered saline was added to prepare a sample stock solution (10x). The sample stock solution (10x) was treated with a stomacher for 1 minute. 0.2 mL of the sample stock solution (10x) was inoculated into M40Y medium. The medium was placed in an incubator and cultured under the specified culture conditions for M40Y medium (25°C, 7 days). After culture, the colonies were counted and the average value was calculated. The value obtained by multiplying this average value by the dilution factor was used as the number of mold and yeast (CFU / g). When no colonies were detected, it was recorded as "<50 CFU / g" (indicating a negative result).

[0073] <Degree of gelatinization> The degree of gelatinization was determined by the glucoamylase II method using glucoamylase from Toyobo Co., Ltd. The measurement conditions were in accordance with the "Gelatinization (gelatinization) degree" published by the Japan Food Research Laboratories Foundation (https: / / www.jfrl.or.jp / storage / file / 221.pdf).

[0074] Comparative Examples 1 to 5 The suitability of fresh noodles containing starch for noodle making was investigated using the following tests. 2.1 kg of wheat flour (11.5% protein), 0.9 kg of ether-processed tapioca starch, 90 g of gluten, 15 g of calcined shell calcium, 30 g of egg white powder, 6 g of gardenia pigment, 150 g of a 70% (v / v) ethanol preparation, 60 g of salt, and 24 g of alkaline water (potassium carbonate) were added to the amount of water listed in Table 1, and the resulting mixture was kneaded to obtain dough. The dough was rolled using a conventional method to form a noodle band, which was then cut using a cutting blade with a No. 20 angle to obtain fresh noodles with a thickness of 1.5 mm.

[0075] The dough condition, noodle suitability, volatile component content, and water activity of Comparative Examples 1 to 5 are shown in Table 1.

[0076]

[0077] Reducing the amount of water added reduces the water activity, but at the same time, the suitability for making noodles also decreases. In order to achieve a water activity of 0.88 to 0.91 for fresh noodles that do not undergo a drying process after noodle making, the dough must be suitable for making noodles even with a reduced amount of water added.

[0078] Examples 1 to 4 Fresh noodles were obtained in the same manner as in Comparative Example 1, except that 10 parts by mass (Examples 1 to 3) or 7 parts by mass (Example 4) of reduced starch syrup (70% by mass aqueous solution), sorbitol (70% by mass aqueous solution), starch syrup (70% by mass aqueous solution, containing 50% or more by mass of maltotriose as the main component) or trehalose was added as the polyhydric alcohol compound per 100 parts by mass of the main ingredient (total of wheat flour and ether-processed tapioca starch), and the amount of water added was 660 g (22.0 parts by mass per 100 parts by mass of the main ingredient; Examples 1 to 3) or 750 g (25.0 parts by mass per 100 parts by mass of the main ingredient; Example 4).

[0079] The dough condition, noodle suitability, volatile component content, and water activity of Examples 1 to 4 are shown in Table 2.

[0080]

[0081] By adding a polyhydric alcohol compound, the suitability for noodle production was improved and fresh noodles could be produced even with a small amount of water added.

[0082] Examples 5 to 8, Comparative Examples 6 and 7 Fresh noodles were obtained in the same manner as in Comparative Example 5 (amount of water added: 660 g, 22.0 parts by mass per 100 parts by mass of the main ingredient), except that the amount of reduced starch syrup (70% by mass aqueous solution) added was changed as shown in Table 3.

[0083] Table 3 shows the suitability for noodle making, calculated amount of water to be added, volatile component content, and water activity for Examples 5 to 8 and Comparative Examples 6 and 7. The calculated amount of water to be added is the value obtained by adding the water content (30% by mass) contained in the reduced starch syrup to the amount of water added (660 g).

[0084]

[0085] Adding 2.5 parts by mass or more of reduced starch syrup as a polyhydric alcohol compound per 100 parts by mass of the main ingredient can improve noodle-making suitability. The calculated amount of water added is at the same level as the amount of water added in Comparative Example 4 or Comparative Example 5, indicating that the noodle-making suitability of dough with a low volatile component content was improved by adding a polyhydric alcohol compound. In addition, the water activity of Examples 5 to 8 is lower than that of Comparative Examples 4 and 5. In Comparative Example 7, both the noodle-making suitability and water activity were good, but the raw noodles were too soft and showed a lot of sticking.

[0086] Examples 9 to 11, Comparative Examples 8 and 9 Fresh noodles were obtained in the same manner as in Comparative Example 5 (amount of water added: 660 g, 22.0 parts by mass per 100 parts by mass of the main ingredient), except that the amount of emulsified oil (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content: 64% by mass) added, in which reduced starch syrup and liquid oil are dispersed using a polyhydric alcohol compound such as sorbitol as a base, was changed as shown in Table 4.

[0087] Table 4 shows the suitability for noodle making, volatile component content, and water activity for Examples 9 to 11 and Comparative Examples 8 and 9. Table 4 also shows the amount of polyhydric alcohol compound added, calculated from the amount of emulsified oil and fat added and the polyhydric alcohol compound content.

[0088]

[0089] When the polyhydric alcohol compound was used in the form of an emulsified oil, the suitability for making noodles was improved and water activity was suppressed. The oil contained in the emulsified oil allowed for a non-sticky dough to be obtained, so the suitability for making noodles was significantly improved even when a small amount of polyhydric alcohol compound was added. In Comparative Example 9, both the suitability for making noodles and water activity were good, but the raw noodles were too soft and showed a lot of sticking.

[0090] The following tests were conducted to investigate the effect of the presence or absence of calcined calcium on the reconstitution of fresh noodles with hot water. To 2.1 kg of wheat flour (protein 11.5% by mass), 0.9 kg of ether-processed tapioca starch, 90 g of gluten, 30 g of egg white powder, 6 g of gardenia pigment, 150 g of a 70% (v / v) ethanol preparation, 60 g of salt, and 30 g of brine (a mixture of potassium carbonate and sodium metaphosphate), 15 g of calcined shell calcium (0.5 parts by mass per 100 parts by mass of the main ingredients (wheat flour and ether-processed tapioca starch)) was added in Reference Example 2, whereas in Reference Example 1, no calcined shell calcium was added, and 25 parts by mass (750 g) of water was added per 100 parts by mass of the main ingredients (wheat flour and ether-processed tapioca starch). The resulting mixture was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle sheet, which was then cut using a cutting blade with a No. 20 angle to obtain fresh noodles with a thickness of 1.5 mm. The fresh noodles were cut into single-serving portions (100 g) and packed into OPP / PE packaging materials, which were also filled with 2 g of an ethanol volatilizer for packaging.

[0091] The evaluation results of taste and texture of Reference Examples 1 and 2 are shown in Table 5.

[0092]

[0093] The addition of calcined calcium improved the taste and texture.

[0094] <DSC Measurement> Differential scanning calorimetry (DSC) was performed on Reference Examples 1 and 2. The measurement conditions were as follows: Apparatus: DSC-60 (Shimadzu Corporation) Reference: 20 μL of water Starting temperature: 30° C. Target temperature: 110° C. Heating rate: 10° C. / min Atmosphere: air

[0095] Table 6 shows the results of the DSC measurements.

[0096]

[0097] The addition of calcined calcium significantly lowered the endothermic onset temperature. This means that the gelatinization temperature of the raw noodles is lowered, and when hot water is poured in, gelatinization of the raw noodles begins and progresses quickly. This is thought to be why good taste and texture can be achieved simply by adding the heat generated by pouring hot water.

[0098] Reference Examples 3 to 8 Fresh noodles were obtained in the same manner as in Reference Example 2, except that the amount of calcined shell calcium added was changed as shown in Table 7.

[0099] The evaluation results of taste and texture of Reference Examples 3 to 8 are shown in Table 7.

[0100]

[0101] Increasing the amount of calcined calcium added improved the texture, but as the amount added increased, the bitterness caused by the calcined calcium gradually became more noticeable.Furthermore, when a large amount of calcined calcium was added, the color of the noodles tended to easily progress depending on the storage conditions of the fresh noodles.

[0102] Comparative Example 10 Fresh noodles were prepared in the same manner as in Reference Example 1, except that 1.8 kg of wheat flour and 1.2 kg of ether-processed tapioca starch were used, the starch content in the main ingredients was 40% by mass, and 28 parts by mass (840 g) of water was added per 100 parts by mass of the main ingredients, and the resulting mixture was kneaded to obtain dough. The amount of water added was adjusted so as to obtain dough of the same hardness as in Reference Example 1.

[0103] Comparative Example 11 Fresh noodles were prepared in the same manner as in Reference Example 1, except that 1.5 kg of wheat flour and 1.5 kg of ether-processed tapioca starch were used, the starch content in the main ingredients was set to 50% by mass, and 31 parts by mass (930 g) of water was added per 100 parts by mass of the main ingredients, and the resulting mixture was kneaded to obtain dough. The amount of water added was adjusted so as to obtain dough of the same hardness as in Reference Example 1.

[0104] The evaluation results of taste and texture of Comparative Examples 10 and 11 are shown in Table 8.

[0105]

[0106] When the starch content was increased in order to lower the gelatinization onset temperature of fresh noodles, the powdery texture caused by insufficient gelatinization disappeared, but undesirable textures caused by excessive starch, such as a gummy texture and stickiness of the fresh noodles, were produced.Since the amount of water added increased as the starch content increased, the water activity of the fresh noodles also increased, which is expected to reduce storage stability.

[0107] By adding calcined calcium, it is possible to obtain fresh noodles that are not powdery and have excellent taste and texture, and that can be eaten after reconstitution with hot water, without excessively increasing the starch content.

[0108] Example 12 The storage stability of fresh noodles was evaluated using the following test. A mixture containing 2.1 kg of wheat flour (protein 11.5% by mass), 0.9 kg of ether-processed tapioca starch, 90 g of gluten, 15 g of calcined shell calcium, 200 g of a 70% (v / v) ethanol preparation, 60 g of salt, 60 g of brine (a mixture of potassium carbonate, trisodium phosphate, and sodium metaphosphate), 300 g of emulsified oil (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content: 64% by mass), 6 g of egg white powder, 12 g of gardenia pigment, 3 g of antioxidant, and 830 g of water (27.6 parts by mass based on 100 parts by mass of the main ingredients (wheat flour and ether-processed tapioca starch combined)) was kneaded to obtain dough. The dough was rolled to form a noodle sheet using a standard method, and the noodle sheet was cut using a No. 16 cutting blade to obtain fresh noodles with a thickness of 1.6 mm. The fresh noodles were cut into servings (100 g) and packed in transparent metallized PET / CPP packaging materials. The packed fresh noodles were stored at room temperature for up to four months.

[0109] The general viable bacterial count, E. coli count, mold and yeast count, and water activity for Example 12 are shown in Table 9. The ethanol content of the fresh noodles and the volume fraction of ethanol in the packaging were measured by gas chromatography. For the evaluation of taste and texture, hot water set to 98°C was used in place of boiling water at 100°C, and the noodles were left to stand for 3 minutes after pouring.

[0110]

[0111] There was no spoilage even four months after production. The water activity remained stable up to three months after production, and there were no problems with the taste or texture, so it is assumed that there will be no problems with the taste or texture even four months after production.

[0112] Example 13: A mixture containing 2.55 kg of wheat flour (11.5% by weight protein), 0.45 kg of ether-processed tapioca starch, 60 g of gluten, 15 g of calcined shell calcium, 160 g of a 70% (v / v) ethanol preparation, 60 g of salt, 6 g of eggs, 60 g of brine (a mixture of potassium carbonate, trisodium phosphate, and disodium hydrogen phosphate), 210 g of emulsified oil (Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content: 64% by weight), and 710 g of water (23.6 parts by weight based on 100 parts by weight of the main ingredients (wheat flour and ether-processed tapioca starch combined)) was kneaded to obtain dough. The dough was rolled in a conventional manner to form a noodle sheet, which was then cut using a No. 26 cutting blade to obtain fresh noodles for Hakata tonkotsu ramen with a thickness of 1.3 mm. The fresh noodles were cut into servings (100 g), dusted with 2 g of oxidized sago starch as evenly as possible, and then packed into transparent metallized PET / CPP packaging. Seven days after production of the fresh noodles, the volatile component content was 28.5% by mass, the water activity (AW) was 0.8937, and the pH was 11.07.

[0113] The taste and texture were evaluated after 7 days at room temperature after packaging, and the results are shown in Table 10. For the evaluation of taste and texture, hot water set to 98°C (actual temperature 96°C) was used in the pot instead of boiling water at 100°C, and the product was left to stand for 60 seconds after pouring the hot water.

[0114] Comparative Example 12 Fresh noodles were produced and evaluated using the same procedure as in Example 13, except that 300 g of emulsified oil and 600 g of water (20.0 parts by mass based on 100 parts by mass of the main ingredients (total of wheat flour and ether-processed tapioca starch)) were used. Seven days after production of the fresh noodles, the volatile component content was 27.3% by mass, the water activity (AW) was 0.8774, and the pH was 10.96. The taste and texture were evaluated 7 days after packaging at room temperature, and the results are shown in Table 10.

[0115] Example 14: A mixture containing 2.1 kg of wheat flour (protein 11.5% by mass), 0.9 kg of ether-processed tapioca starch, 90 g of gluten, 15 g of calcined shell calcium, 200 g of a 70% (v / v) ethanol preparation, 60 g of salt, 60 g of brine (a mixture of potassium carbonate, trisodium phosphate, and disodium hydrogen phosphate), 270 g of emulsified oil (product name: Super Frenzy KMG, manufactured by Riken Vitamin Co., Ltd., polyhydric alcohol compound content: 64% by mass), 3 g of egg white powder, 12 g of gardenia pigment, 3 g of antioxidant, and 800 g of water (26.6 parts by mass based on 100 parts by mass of the main ingredients (wheat flour and ether-processed tapioca starch)) was kneaded to obtain a dough. The dough was rolled in a conventional manner to form a noodle sheet, and the noodle sheet was cut out using a No. 16 cutting blade to obtain fresh noodles with a thickness of 1.6 mm. The fresh noodles were cut into servings (100 g), dusted with 2 g of oxidized sago starch as evenly as possible, and then packed into transparent metallized PET / CPP packaging. Seven days after production, the volatile component content of the fresh noodles was 30.8% by mass, the water activity (AW) was 0.8910, and the pH was 10.95.

[0116] The taste and texture were evaluated after 7 days at room temperature after packaging, and the results are shown in Table 10. For the evaluation of taste and texture, hot water set to 98°C (actual temperature 96°C) was used instead of boiling water at 100°C, and the product was left to stand for 3 minutes after pouring the hot water.

[0117] Comparative Example 13 Fresh noodles were produced and evaluated in the same manner as in Example 14, except that 300 g of emulsified oil and 600 g of water (20.0 parts by mass based on 100 parts by mass of the main ingredients (total of wheat flour and ether-processed tapioca starch)) were used. Seven days after production of the fresh noodles, the volatile component content was 26.9% by mass, the water activity (AW) was 0.8760, and the pH was 10.93.

[0118]

[0119] For the fresh noodles of Example 14, hot water boiled in a kettle at 100°C was poured over the noodles, which were then left to stand for 3 minutes, after which the taste and texture were evaluated without discarding the water. By using 100°C hot water, a good taste and texture were obtained even with just one pour of water.

[0120] Using samples that had been stored at room temperature for one month after production, the water activity and degree of gelatinization at the time of eating of the fresh noodles of Example 14 and Comparative Example 13 were measured. Reconstitution with hot water was carried out under the same conditions as in Example 14 and Comparative Example 13. The measurement results, along with the evaluation results of taste and texture, are shown in Table 11.

[0121]

[0122] A correlation was observed between water activity (AW) and the degree of gelatinization, which is related to the degree of reconstitution with hot water. Regarding taste and texture, Comparative Example 13 remained powdery and had a sticky texture, while Example 14 had a pleasant, elastic texture without being powdery.

Claims

1. Fresh noodles packaged in a packaging material, the fresh noodles containing, based on the solid content, 10% by mass to 35% by mass of starch and 2.5% by mass to 12% by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, the volatile component content of the fresh noodles being 27% by mass to 32% by mass and the water activity being 0.88 to 0.

91.

2. Fresh noodles packaged in the packaging material described in claim 1, wherein the sugar alcohol comprises at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinite, and glycerin.

3. Fresh noodles packaged in the packaging material according to claim 1, wherein the oligosaccharide comprises at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose.

4. Fresh noodles packaged in the packaging material according to any one of claims 1 to 3, further comprising 0.15% by mass to 1.0% by mass, based on the solid content, of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide.

5. Fresh noodles packaged in the packaging material according to any one of claims 1 to 3, wherein the ethanol content of the fresh noodles is 1% by mass to 3% by mass, and the volume fraction of ethanol within the packaging material is 0.5% to 2.0%.

6. Fresh noodles packaged in the packaging material according to any one of claims 1 to 3, wherein dusting powder is attached to the surface of the fresh noodles.

7. A method for producing fresh noodles packaged in a packaging material, comprising: kneading a noodle raw material containing 100 parts by mass of a main raw material containing 10% by mass to 35% by mass of starch, 2.5 parts by mass to 12 parts by mass of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and water to obtain dough; cutting fresh noodles from the dough; and packaging the fresh noodles in a packaging material.

8. The method according to claim 7, wherein the sugar alcohol comprises at least one selected from the group consisting of xylitol, erythritol, sorbitol, reduced starch syrup, maltitol, lactitol, palatinite, and glycerin.

9. The method of claim 7, wherein the oligosaccharide comprises at least one selected from the group consisting of trehalose, maltotriose, and maltosyltrehalose.

10. The method according to any one of claims 7 to 9, wherein the amount of water is 21 to 28 parts by mass based on 100 parts by mass of the main ingredient.

11. The method according to any one of claims 7 to 9, wherein the noodle ingredient further contains 0.15 to 1.0 part by mass of at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, per 100 parts by mass of the main ingredient.

12. The method according to any one of claims 7 to 9, wherein the polyhydric alcohol compound is contained in the noodle ingredients in the form of an emulsified oil or fat.

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