Noodle composition comprising mineral water

Abstract

The present invention relates to noodle compositions comprising mineral water and preparation methods thereof. More specifically, the present invention provides a noodle composition comprising 60 to 80% flour, 18 to 30% mineral water, 0.1 to 2% starch and 0.1 to 1% salt.

Description

[0001]NOODLE^COMPOSITION^COMPRISING MINERAL^WATERTechnical^Field of^the^InventionThe present invention relates to noodle compositions comprising mineral water and apreparation method thereof. Background^of^the^Invention Noodles are a food product produced in long strips or threads from cut, stretched, or extruded, unfermented dough. Noodles can be refrigerated for short-term storage, dried, and preserved for future use. The noodle industry is growing rapidly in our country. It ranks among the most preferred food categories, particularly among consumers aged 7 to 28. Noodle products are frequently preferredbecause they can be prepared quickly and easily, and are also filling and inexpensive. In additionto flour, water, and salt, the composition includes various additives such as butylated hydroxytoluene, butylated anisole (antioxidants), sodium carbonate and potassium carbonate (acidity regulators), disodium succinate, and monosodium glutamate (flavor enhancers), and sodium bicarbonate (leavening agents). Leavening agents are particularly used in the preparation of noodle compositions, and noodle products are often formulated with multiple leavening agents.The main goal of using the leavening agents is to impart gel properties to the composition, ensurebetter rising of the dough when flour and water are combined, and create a volumetric increase in the product due to the internal voids formed. This increase not only facilitates easier cooking of the product but also allows for a smoother texture and the creation of a product with high elasticity. In the known state of the art, the additives used in noodle production steps improve the gelation, hardness, stickiness, gumminess, chewiness, elasticity, and / or stability values of the noodle composition. However, these types of additives can lead to various health issues, particularly obesity and digestive problems. Therefore, the development of a new generation of additive-free noodle products, referred to as "clean label," is of great importance. The current perception of health is increasing the demand for functional foods, and a consumer group with high food literacy is starting to emerge. Functional foods can be defined as those that contain beneficial components such as vitamins, minerals, and probiotics, which play a role in preventing certain diseases and reducing the risk of illness; thus, they possess both nutritionaland supplementary properties. Noodle products comprising mineral water are also an example offunctional foods, as mineral waters have a rich mineral content. This mineral content is not only beneficial for health but also minimizes the need for traditional additives (such as acidity regulators and leavening agents) used in noodle production. Mineral waters can be defined as underground waters with a specific mineral content. Mineral waters are hot or cold underground waters that naturally occur at various depths in the Earth's crust under suitable geological conditions and contain dissolved minerals and / or trace elements at a concentration of at least 1000 mg / l. They contain carbon dioxide in their natural structures. Mineral waters include a varying combination of major cations (Ca²⁺, Mg²⁺, Na⁺, K⁺), anions (HCO₃⁻, Cl⁻, SO₄²⁻), and speci^ic compounds that can determine the medicinal value of water. This combination is an important factor affecting the potability of the mineral water.Turkiye is among the richest countries in terms of mineral waters. This is due to its location onthe Alp-Himalayan belt, one of the most important geothermal zones in the world. Mineral watersources in Turkiye are generally located in fractured areas at the edges of Paleozoic massifs. Inthe Aegean Region, mineral water sources are generally abundant in the Central and Eastern parts, due to the effects of neotectonics and changes in the Anatolian plate. In the Marmara andSoutheastern Anatolia Regions, significant geothermal resources are located in the depths ofsedimentary basins due to the North Anatolian fault line located in the Anatolian plate and its associated active opening structures. However, the mineral contents / values of mineral waters from each region and even each source can vary significantly. Therefore, not every mineral water content is suitable for use in food compositions. Additionally, each mineral water content can provide different advantages to food compositions and production steps. The use of mineral waters extracted from various regions of the world in food products orspecifically in noodle compositions is known. A article titled "A Basic Study on Noodle Making andCooking with Cheong-song Mineral Water" is a study related to the high Ca and Mg content of Cheong-song mineral water used in noodle making and general cooking (Lee,^S.^H.^2012.^A^Basic^ Study^on^Noodle^Making^and^Cooking^with^Cheong-song^Mineral^Water.^The^Korean^Journal^of^Food^And^Nutrition,^25,^820-826). More specifically, within the scope of this article, a noodle productprepared with mineral water extracted from the Cheong-song region is described. JP 2011050249 A relates to dietary supplements and noodles prepared by adding mineral water. It also describes processes for preparing a noodle product that contains wheat or buckwheat flour. The mineral water in this document contains a high level of sulfate (3002 mg / kg) and 443.9 mg / kg of bicarbonate. As can be seen, mineral water noodle compositions are known in the related technical field. However, as mentioned above, mineral water extracted from each source has its own unique composition and anion / cation combination. The compatibility of the mineral content of the mineral water to be used in noodle production, particularly the amounts of calcium, magnesium, and bicarbonate, is crucial for obtaining a smooth, elastic, sturdy, and voluminous noodle composition. The present invention provides a noodle composition containing a mineral water composition that contributes smoothness, elasticity, sturdiness, and volume to the composition in terms of mineral values. Brief^Description^of^the^InventionIn an aspect, the present invention provides a noodle composition that comprising the followingcomponents: ^60% to 80% flour,^ 18% to 30% mineral water,^ 0.1% to 2% starch, and^ 0.1% to 1% salt.The starch comprised in the noodle composition of the invention is preferably potato starch.The mineral water in the noodle composition of the invention preferably comprises 900-1200mg / L bicarbonate. The bicarbonate concentration is preferably 1037 mg / L.The mineral water in the noodle composition of the invention preferably comprises 90-130 mg / Lof magnesium. The magnesium concentration preferably is 102.2 mg / L.The mineral water in the noodle composition of the invention preferably comprises 90-140 mg / Lof calcium. The calcium concentration preferably is 116.8 mg / L.The mineral water in the noodle composition of the invention preferably comprises the followingcomponents: In a further embodiment of the invention, the mineral water content of the noodle composition is as follows: In another aspect, the present invention provides a method for preparing the noodle compositionthat comprises the following steps:a) combining 0.1% to 2% starch, 0.1% to 1% salt, and 18% to 30% mineral water, andb) adding 60% to 80% flour to the mixture obtained in step a) and mixing the resultingdough.In further embodiments, the method of the invention also comprises the following steps:c) performing dough thinning, cutting and waving processes,d) performing the steaming process,e) performing folding and cutting processes,f) performing the frying process,g) performing the cooling process, andh) obtaining the final product.Brief^Description^of^the^Figures Figure 1, shows the result graph of the 4-expression hedonic test evaluation. Detailed^Description^of^the^InventionIn this detailed description, the noodle composition comprising mineral water of the inventionand the production method thereof are described for a better understanding of the subject. Withinthe scope of the present invention, natural mineral water is added to the noodle composition instead of the additives traditionally used in noodle production. Thus, new generation noodleproducts with functional quality and additives-free, called clean-label, have been developed.The inventors have added mineral water to the composition in addition to the flour, starch, andsalt base comprised in the noodle composition. The composition of the invention is innovative andadvantageous in that it does not comprise any additives. As a result of the studies they haveconducted, the inventors have found that combining flour, starch, salt, and mineral water togetherin certain proportions provides sufficient gelation and swelling of the noodle composition. In addition, they have confirmed that the desired hardness, stickiness, gumminess, chewiness, andelasticity values are achieved in the final composition with the analyzes they have conducted onthe obtained noodle composition.Therefore, in an aspect, the present invention provides a noodle composition that comprising byweight the following components:^ 60% to 80% flour,^ 18% to 30% mineral water,^ 0.1% to 2% starch, and^ 0.1% to 1% salt.The noodle composition of the invention can comprise flour, mineral water, starch and salt in anyproportion within the ranges given above. Accordingly, the noodle composition of the present invention can comprise, for example, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78% or80% flour. The flour can be wheat flour, buckwheat flour or rice flour. In preferred embodiments,the flour in the composition is wheat flour.The noodle composition of the present invention can comprise, for example, 18%, 20%, 22%,24%, 26%, 28% or 30% mineral water.The noodle composition of the present invention can comprise, for example, 0.1%, 0.2%, 0.3%,0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%or 2% starch. The starch can be wheat starch or potato starch. In preferred embodiments, thestarch in the composition is potato starch. The noodle composition of the present invention can comprise, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1% salt. In further embodiments, the noodle composition of the invention comprises the following ingredients by weight: ^%65 to %75 flour,^ %22 to %30 mineral water,^ %0.5 to %1.75 starch, and^ %0.3 to %0.7 salt.In further embodiments, the noodle composition of the invention comprises the following ingredients by weight: ^%70 flour,^ %28 mineral water,^ %1.5 starch, and^ %0.5 salt.The increase in the consumption of bottled mineral water in Turkiye has caused the mineral waterproduction sector to grow rapidly in recent years. The properties of bottled mineral water, except for the amounts of iron, manganese and sulfur that are deemed appropriate for purification with the permission of the Ministry of Health, such as electrical conductivity and the amount of oxygen and carbon dioxide gases it contains, should be the same as the structure of the water at the source. In this context, the structure of the land where the water is located, the flow rate of the water, mineral content, temperature, electrical conductivity and characteristic features are of great importance. Thus, the mineral water extracted from each source has a unique combination and different characteristics.Mineral waters are rich in mineral diversity (e.g. Ca2+, Mg2+, Na+, K+, HCO3−, Cl−, SO42−) andconcentration. Minerals have a positive effect on the gelation and swelling capacity of products. In general, anions help to swell, while cations help to obtain a product that is resistant to gelationand breakage. Minerals provide an alkalizing medium in total.One of the most important advantages of using mineral waters as additive substitutes in noodle production is the bicarbonate they naturally contain. Bicarbonate, which is an anion, can act as a natural leavening agent. However, the bicarbonate ratios of mineral waters vary depending on the region they are located in. Therefore, using a mineral water obtained from a suitable source and having sufficient concentration of bicarbonate will increase the positive effect of the mineral water on gelation capacity / swelling. In addition, the combination of bicarbonate with calcium and magnesium, which are cations, increases the gelation / swelling effectiveness. Herein, the amounts of bicarbonate, calcium and magnesium and their relative ratios are important. In the state of the art, many functional additives are already added to a product to make it a functional food. This not only increases the cost of production but also carries the risk of using substances that may be harmful to health. Mineral waters, on the other hand, have a very low cost and minimize or eliminate the need for additives thanks to the various minerals they contain. Within the scope of the present invention, a noodle composition that is enriched in minerals due to its mineral water content and can be produced easily and economically is obtained.Within the scope of the present invention, studies were performed to determine the most suitablemineral water to be included in the noodle composition of the invention. Within the scope of these studies, the suitability of the mineral content of the mineral water for functional food production,the desired level of some properties such as puffing that the mineral water imparts to the noodlecomposition and the compatibility of the mineral water with the flour were regarded. The structures of mineral water with flour were studied, and the mineral water content that creates the most advantageous and easy-to-consume structure in terms of parameters such as flexibility, strength and volume was determined. Surprisingly, the present inventors have discovered that a correct anion / cation balance in the mineral water is effective in achieving the optimal composition. More specifically, calcium and magnesium from the group of cations were found to be effective in creating a structure that is smooth, flexible, robust and with the desired hardness. Therefore, it has been seen that it is advantageous to use a mineral water containing high amountsof these minerals. Similarly, a mineral water containing a high and balanced proportion ofbicarbonate, which acts as a leavening agent and acid stabilizer, was found to provide ideal gelling and swelling. In light of this information, in preferred embodiments, the noodle composition of the invention comprises a mineral water having a content as given in Table 1 below: Table 1. Mineral Water Content The present inventors have demonstrated that a mineral water containing the above-mentioned ingredients in the above-mentioned concentrations imparts to the structure of the noodle composition swelling, smoothness and gelling properties, as well as making it possible to achieve ideal values of hardness, stickiness, gumminess, chewiness and elasticity in the final product. Therefore, the use of the mineral water according to Table 1 makes the applications of the invention advantageous. Without wishing to be bound by theory, it is thought that the achievement of the desired parameters, especially swelling, is related to the high concentration of bicarbonate in the mineralwater. The mineral water comprises bicarbonate at a concentration of 900-1200 mg / L. Thebicarbonate concentration can be, for example, 900 mg / L, 950 mg / L, 1000 mg / L, 1050 mg / L,1100 mg / L, 1150 mg / L or 1200 mg / L. These concentrations are advantageous in terms of providing parameters such as fluffiness, smoothness and gelation in the noodle composition. Thebicarbonate content also acts as an acidity regulating agent, making it possible to create a morestable and palatable noodle composition. The mineral water has a high concentration of bicarbonate as well as a high concentration ofmagnesium (90-130 mg / L) and calcium (90-140 mg / L). The magnesium concentration can forexample be 90 mg / L, 100 mg / L, 110 mg / L, 120 mg / L or 130 mg / L. The calcium concentrationcan be, for example, 90 mg / L, 100 mg / L, 110 mg / L, 120 mg / L, 130 mg / L or 140 mg / L. The presentinventors have found that a mineral water containing bicarbonate, magnesium and calcium in these concentrations is advantageous for the embodiments of the invention. The specific amount of calcium contained in the mineral water according to the invention provides a better structure of the composition and allows the hardness to be kept at the desired level. The specific magnesium content of the mineral water of the invention improves the elasticity values.In addition to these advantages, the mineral water comprises in a relatively low concentration(10-20 mg / L) of sulfate ion which negatively affects the taste. This allows one to obtain thefunctional noodle product of the invention without compromising the taste. In other words, the present invention provides a product that is appreciated by the sensory panel. In a further preferred embodiment of the invention, the mineral water content of the noodle composition is as given in Table 2 below:Table 2.^Mineral Water Content According to an Embodiment of the Invention In addition to the content of the mineral water in the production of the noodle composition, it is preferred that the chemical composition of the flour is compatible with the content of the mineral water. In other words, it is advantageous that the dough allows the formation of a smooth, flexible,sturdy and voluminous structure. As a result of the studies performed by the inventors, they havefound that the flour that best harmonizes with the mineral water content given above has the chemical and physical properties indicated in Table 3 below: Table 3. Values of Physical and Chemical Properties of the Flour The inventors have determined that the noodle product obtained using a mineral water content as provided in Table 1 or Table 2 and a flour as provided in Table 3 provides ideal puffing, smoothness and elasticity parameters. In another aspect, the invention provides a method for preparing the noodle composition of the invention, the method comprising the following steps: a) combining 0.1% to 2% starch, 0.1% to 1% salt and 18% to 30% mineral water, andb) adding 60% to 80% flour to the mixture obtained in step a) and mixing the resultingdough. In addition to these steps, the method of invention further preferably comprises the following steps: c) performing dough thinning, cutting and waving processes,d) performing the steaming process,e) performing folding and cutting processes,f) performing the frying process,g) performing the cooling process, andh) obtaining the final product.EXAMPLESExample 1Firstly, to obtain the noodle composition to the invention, salt, starch and mineral water are combined. Flour is then added to this mixture. These ingredients are combined in a ratio of 0.1% to 1% salt, 0.1% to 2% starch, 18% to 30% mineral water and 60% to 80% flour. The mineral water content is as in Table 4 below: Table 4.^Mineral Water Content According to an Embodiment of the Invention Example 2In this specific example, 0.1% to 1% salt, 0.1% to 2% potato starch, 18% to 30% mineral water are combined. Then 60% to 80% wheat flour is added to the mixture. The resulting dough is mixed. The mineral water content is as given in Table 4 above.Example 3In this specific example, the flour, mineral water, potato starch and salt comprised in the noodlecomposition of the invention have the values given in Table 5 below. 0.35 g salt, 1.05 g potato starch, 19.6 g mineral water are combined. Then 49 g wheat flour is added to the mixture. Theresulting dough is mixed. The mineral water content is as given in Table 4 above.Table 5. Noodle Composition According to an Embodiment of the Invention Example 4Firstly, in order to form the dough (i.e. the noodle composition) of Example 1, Example 2 orExample 3 into a noodle product, the dough is treated to a thinning process. Then, cutting andwaving operations are performed. After these steps, the dough is steamed. The steamed dough isfolded and cut into desired sizes. The cut dough is fried with frying oil drawn from the oil tank. The cooling process is performed. With this process, the noodle product is obtained. Dried vegetables and sauce to be served with the product are packaged. The noodle product is then packaged together with the packaged dried vegetables and sauce and made ready for storage and shipment. Example^5^-^Sensory^Analyses^Performed^on^Mineral^Water^Noodle^Composition Within the scope of sensory analyses performed within the scope of the present invention, ahedonic test with 4 expressions (texture, taste, smell and color) was used. In the hedonic test, thepreference / liking or disliking status of the panelists is evaluated in the hedonic scales. Thesescales are mostly used by untrained panelists since trained panelists give the correct answer regardless of their likes or dislikes. For this purpose, 3 different compositions, which were thought to be the best in terms of taste and texture, were studied. These noodle compositions are named as K1, K2 and K3. The group of panelists who participated in the sensory analysis studies consisted of panelists with an age range of 18-23 years (18 panelists who were university students). Panelists were asked to taste each of the compositions K1, K2 and K3. The panelists were asked to evaluate the threedifferent (K1, K2 and K3) mineral water noodle samples in terms of texture, taste, smell and colorparameters. The panelists scored these parameters based the scoring given in Table 6 below. In addition, each panelist indicated the order of consumption preference for each sample.Table 6. Hedonic Test Scoring Table The results of the hedonic test (evaluation in terms of texture, taste, smell, color) performed by 18 panelists by selecting one of the nine statements given in Table 6 above are shown in Table 7 and Figure 1 below. Table^7. Hedonic Test Evaluation Results for Samples K1, K2 and K3 As can be seen in Table 7 above, the K2 noodle composition was the most sensory pleasing product as a result of the evaluation. This K2 composition has the following components: 70% flour, 28% mineral water, 1.5% starch and 0.5% salt. Textural and rheological analyses were then performed on the K2 composition as described below.Example^ 6^ -^ Textural^ and^ Rheological^ Analyses^ Performed^ on^ Noodle^ CompositionComprising^Mineral^Water At this stage of the studies performed within the scope of the present invention, texture analyses were performed on the K2 composition. Within the framework of these analyzes, it was revealedthat the noodle composition content has the desired parameters. Rheometric analyses wereperformed to numerically interpret the sensory properties of the optimized noodle product. For the determination of textural properties of fresh noodle samples (TPA), each noodle sample was cut into strips of approximately 20 cm and cooked for approximately 3 min. Textural properties of cooked noodle samples were measured using the TA-XTplus Texture Analyzer (Stable Micro Systems, London, UK) equipped with a 5 kg load cell and a 36 mm diametercylindrical compression probe. Measurements were performed 10 minutes after baking at 25±1°C. Hardness and elasticity were tested using an HDP / PFS probe and calculated based on tissue profile analysis (TPA) at optimal test conditions: Pre-test speed 5.0 mm / sec; test speed 1 mm / sec; post-test speed 5.0 mm / sec; 30% compression; trigger-type automatic force 5 g; a waiting time of 5 seconds between the first and second compression cycles, the hardness, stickiness, gumminess,chewiness, and elasticity of the samples have determined by using.Dynamic rheological measurements for the noodle samples were performed on a controlled stress rheometer (MCR102, Anton Paar, Austria). The measuring system has a parallel plate geometry (40 mm diameter, 1 mm gap). Noodle samples were placed between the plates after resting forabout 20 minutes and the edge of the sample was coated with a thin layer of silicone oil to preventevaporation during the measurement. The test was started after resting the dough for a further 5 minutes to allow the stresses generated during specimen loading to relax. Measurements wereperformed at 25 °C. The linear viscoelastic region was determined by stress scans at a frequencyof 1 Hz (Li,^M.,^Sun,^Q.^J.,^Han,^C.^W.,^Chen,^H.^H.,^&^Tang,^W.^T.^(2018).^Comparative^study^of^the^quality^ characteristics^of^fresh^noodles^with^regular^salt^and^alkali^and^the^underlying^mechanisms.^Food^ Chemistry,^246,^335-342;^Yildirim,^R.^M.,^&^Arici,^M.^(2019).^Effect^of^the^fermentation^temperature^ on^the^degradation^of^phytic^acid^in^whole-wheat^sourdough^bread.^Lwt,^112,^108224). As a result of the analysis steps detailed above, the hardness, stickiness, gumminess, chewiness and elasticity values indicated in Table 8 below were measured. Table^8.^Results of Textural and Rheological Measurements of Noodle Product Herein, hardness can be defined as the maximum force achieved with the first bite. The taster experiences this as the degree of crispness, crumbliness or brittleness. Stickiness is how well the food can withstand the second deformation relative to the resistance it exhibits to the first deformation. In other words, it is the degree to which the food deforms when compressed. Gumminess can be defined as the energy required to break down a semi-solid food until it can be swallowed. Elasticity is the resistance of a substance to regain its original shape and size.Chewiness can be defined as the energy required to chew solid food until it can be swallowed. As a result of the analyses, as shown by the values provided in Table 8, it is seen that a noodle composition with ideal textural and sensory parameters and without additives has been obtained.Therefore, the present invention provides an improvement in the related technical field in termsof providing a noodle composition that is sensory comfortable for consumption and has ideal mineral values.

Claims

CLAIMS1. A noodle composition comprising the following components:^ 60% to 80% flour,^ 18% to 30% mineral water,^ 0.1% to 2% starch, and^ 0.1% to 1% salt.

2. The noodle composition according to claim 1, characterized in that the starch is potato starch.

3. The noodle composition according to claim 1, characterized in that the mineral watercomprises 900-1200 mg / L bicarbonate.

4. The noodle composition according to claim 1, characterized in that the mineral watercomprises 90-130 mg / L magnesium.

5. The noodle composition according to claim 1, characterized in that the mineral watercomprises 90-140 mg / L calcium.

6. The noodle composition according to any one of the preceding claims, characterized in thatthe mineral water comprises the following ingredients:^ 0.5-1 mg / L fluoride,^ 900-1200 mg / L bicarbonate,^ 25-40 mg / L chloride,^ 10-20 mg / L sulfate,^ 90-140 mg / L calcium,^ 90-130 mg / L magnesium,^ 8-15 mg / L potassium,^ 60-80 mg / L sodium, and^ 0.1-0.4 mg / L iron.

7. The noodle composition according to claim 6, characterized in that the mineral watercomprises the following components:^ 0.74 mg / L fluoride,^ 1037 mg / L bicarbonate,^ 32.4 mg / L chloride,^ 15.7 mg / L sulfate,^ 116.8 mg / L calcium,^ 102.2 mg / L magnesium,^ 10.68 mg / L potassium,^ 72.59 mg / L sodium, and^ 0.22 mg / L iron.

8. A method for preparing a noodle composition according to claim 1, characterized in that themethod comprises the following steps: a) combining 0.1% to 2% starch, 0.1% to 1% salt, and 18% to 30% mineral water,and b) adding 60% to 80% flour to the mixture obtained in step a) and mixing theresulting dough.

9. The method according to claim 8, characterized in that the method further comprises thefollowing steps: c) performing dough thinning, cutting and waving processes,d) performing the steaming process,e) performing folding and cutting processes,f) performing the frying process,g) performing the cooling process, andh) obtaining the final product.

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