Raw chinese noodles, method for producing same, and method for suppressing discoloration of raw chinese noodles

Abstract

[Abstract] [Problem] The present invention addresses the problem of providing raw Chinese noodles wherein discoloration during storage is suppressed. [Solution] By adding cystine and / or cysteine to 1,5-D-anhydrofructose, which has a previously known effect of supressing color fading in Chinese noodles, an effect of suppressing discoloration in raw Chinese noodles during storage is enhanced compared to with 1,5-D-anhydrofructose alone.　Preferably, the additions are made such that the added quantity of 1,5-D-anhydrofructose is 0.08-0.8 wt% relative to the weight of a main raw material powder of the raw Chinese noodles, and the added quantity of cystine and / or cystein is 0.01-0.5 wt% relative to the weight of the main raw material powder of the raw Chinese noodles.

Description

Fresh Chinese Noodles, Method for Producing the Same, and Method for Suppressing Discoloration of Fresh Chinese Noodles

[0001] The present invention relates to fresh Chinese noodles, a method for producing the same, and a method for suppressing discoloration of fresh Chinese noodles.

[0002] Conventionally, many fresh Chinese noodles have been put on the market, which are produced by kneading a main raw material powder such as wheat flour and kneading water containing kansui, and making noodles from the prepared noodle dough. Some of these are consumed immediately at ramen shops, etc., and there are also chilled fresh Chinese noodles stored in a chilled zone at 10°C or lower, and souvenir fresh Chinese noodles that can be stored at room temperature with low water addition.

[0003] Currently, as a measure against hunger problems and environmental problems, it is required to reduce food loss, and it is also required to extend the expiration date of fresh noodles. However, in the case of fresh Chinese noodles, the longer the storage period, the more the unique yellow color of Chinese noodles fades, and it becomes a light brownish color, resulting in a problem that the appearance deteriorates.

[0004] In examining prior art documents for the purpose of suppressing discoloration or coloring of fresh Chinese noodles, the techniques of Patent Documents 1 and 2 using 1,5-D-anhydrofructose are known. The techniques described in Patent Documents 1 and 2 are very excellent techniques. By using 1,5-D-anhydrofructose, discoloration of fresh Chinese noodles can be effectively suppressed at the initial stage of storage. However, as the storage period becomes longer, discoloration progresses, and there is still room for improvement when setting the expiration date for a longer period than usual. Also, when a large amount of 1,5-D-anhydrofructose is added to the noodles to extend the storage period, the color of the noodles becomes reddish, and there is also a problem in terms of color tone when setting the expiration date for a longer period than usual.

[0005] Japanese Unexamined Patent Application Publication No. 2023 - 47416, Patent No. 4095239

[0006] An object of the present invention is to provide fresh Chinese noodles with suppressed discoloration during storage.

[0007] The inventor diligently researched methods to prevent discoloration of fresh Chinese noodles during storage in order to extend their shelf life. By chance, he discovered a method to enhance the discoloration-inhibiting effect of 1,5-D-anhydrofructose on fresh Chinese noodles and suppress discoloration for a long period of time, leading to the present invention.

[0008] In other words, it is a fresh Chinese noodle characterized by containing 1,5-D-anhydrofructose and cystine and / or cysteine ​​added as amino acids.

[0009] Furthermore, the fresh Chinese noodles according to the present invention preferably contain 0.08 to 0.8% by weight of 1,5-D-anhydrofructose and 0.01 to 0.5% by weight of cystine and / or cysteine, relative to the weight of the main ingredient flour.

[0010] Furthermore, a method for producing fresh Chinese noodles according to the present invention is characterized by adding the main ingredient flour, cystine and / or cysteine, lye water and 1,5-D-anhydrofructose dissolved in kneading water, mixing them in a mixer to make noodle dough, and then making noodles.

[0011] Furthermore, a method for suppressing discoloration of fresh Chinese noodles according to the present invention is characterized by adding 1,5-D-anhydrofructose and cystine and / or cysteine ​​as amino acids to the noodles.

[0012] The present invention makes it possible to provide fresh Chinese noodles in which discoloration during storage is suppressed.

[0013] This figure shows the change in L value measured with a colorimeter during the storage tests of Test Examples 2-1 to 2-4. This figure shows the change in a value measured with a colorimeter during the storage tests of Test Examples 2-1 to 2-4. This figure shows the change in b value measured with a colorimeter during the storage tests of Test Examples 2-1 to 2-4. This figure shows the change in c value measured with a colorimeter during the storage tests of Test Examples 2-1 to 2-4.

[0014] The present invention will be described in detail below. However, the present invention is not limited to the following description. Furthermore, the fresh Chinese noodles according to the present invention refer to fresh Chinese noodles that have not undergone heat treatment such as steaming or boiling and are stored chilled at 10°C or below, or at room temperature.

[0015] (1) Noodle Ingredients Blending The raw Chinese noodles according to the present invention can use the ingredients of ordinary Chinese noodles. Specifically, the main ingredient flours include wheat flour and various starches such as potato starch, tapioca starch, wheat starch, and corn starch, which may be used alone or in mixtures. As the starch, raw starch, pregelatinized starch, and modified starches such as acetylated starch, etherified starch, and cross-linked starch may also be used. Furthermore, if protein powders such as gluten, egg white, and soy protein are added to improve noodle-making properties or protein content, these will also be used as main ingredient flours.

[0016] Furthermore, in this invention, salt, alkaline agents such as lye water, various thickeners, noodle texture improvers, edible oils and fats, various pigments such as carotene pigments, and preservatives, which are commonly used in the production of fresh Chinese noodles, can be added to these main raw material flours. These can be added as powders together with the main raw material flours, or they can be added dissolved or suspended in the kneading water. Of these, it is preferable to use carbonates such as sodium carbonate or potassium carbonate as the lye water to impart the unique flavor of Chinese noodles and give them a firm texture, and it is preferable to add 0.5 to 2.5% by weight relative to the main raw material flour. In addition, an alkaline agent such as calcined calcium can be added in addition to the lye water to raise the pH of the noodles and improve their shelf life.

[0017] Furthermore, the present invention includes at least 1,5-D-anhydrofructose and cystine and / or cysteine ​​as noodle ingredients.

[0018] The 1,5-D-anhydrofructose according to the present invention is a type of sugar produced by the desorption and decomposition of starch by α-1,4-glucan lyase (GLase) present in the edible seaweed Gracilaria. It is preferable that the 1,5-D-anhydrofructose according to the present invention be included in an amount of 0.08 to 0.8% by weight relative to the main raw material flour of fresh Chinese noodles. While the discoloration-inhibiting effect increases with increasing the amount of 1,5-D-anhydrofructose added, adding too much will not only cause the noodles to change color from yellow to orange, but will also affect the texture and flavor. Furthermore, 1,5-D-anhydrofructose has a particularly strong discoloration-inhibiting effect for a relatively short period after production, but this effect weakens over time. Therefore, it is difficult to set a longer shelf life than usual using only 1,5-D-anhydrofructose.

[0019] Furthermore, there are no particular limitations on the method of adding 1,5-D-anhydrofructose to fresh Chinese noodles according to the present invention, but since it is often commercially available as a liquid along with other sugars, it is preferable to dissolve it in the kneading water and add it.

[0020] Cystine is an amino acid that has a structure in which two cysteine ​​molecules are linked by a disulfide bond. It is also found in food as part of proteins, but the cystine in this invention refers to cystine added to noodles as an amino acid. Similarly, the same applies to cysteine, which refers to cysteine ​​added to noodles as an amino acid. Cystine or cysteine ​​alone have a weaker effect in suppressing discoloration in the initial stages of storage compared to 1,5-D-anhydrofructose, and in long-term storage, the effect of suppressing discoloration is insufficient, similar to 1,5-D-anhydrofructose. However, in this invention, it is believed that cystine or cysteine ​​that is free in the noodles as an amino acid exhibits a synergistic effect with 1,5-D-anhydrofructose, enhancing the discoloration suppression effect and enabling discoloration suppression even in long-term storage.

[0021] Although the principle of the present invention's effect is unclear, it is thought that polyphenols contributing to the yellow color of Chinese noodles are oxidized, generating melanin, which causes discoloration. It is speculated that 1,5-D-anhydrofructose inhibits the oxidizing enzyme of polyphenols, and cystine or cysteine ​​react with the oxidized polyphenol intermediate to suppress melanin production. While 1,5-D-anhydrofructose alone or cystine or cysteine ​​alone do not sufficiently inhibit discoloration, the combination of 1,5-D-anhydrofructose and cystine or cysteine ​​enhances the discoloration inhibitory effect, allowing for a longer shelf life. Furthermore, even with a relatively short shelf life, adding both 1,5-D-anhydrofructose and cystine or cysteine ​​reduces the amount of 1,5-D-anhydrofructose needed to inhibit discoloration.

[0022] The amount of cystine and / or cysteine ​​added is preferably 0.01 to 0.5% by weight relative to the main ingredient flour of the fresh Chinese noodles. If the amount is too small, the discoloration-inhibiting effect will be low, but if it is included above a certain amount, the enhancing effect will not change much even if the amount added increases, so it is sufficient to add it within a range that does not affect the flavor. The method of adding cystine and / or cysteine ​​to fresh Chinese noodles according to the present invention is not particularly limited, but since cystine is poorly soluble in water, it is preferable to add it by mixing it as a powder together with the main ingredient flour, etc. As for cysteine, since it is soluble in water, it may be added by mixing it as a powder together with the main ingredient flour or by dissolving it in the kneading water.

[0023] 2. Mixing Process The method for making noodle dough according to the present invention can be carried out in accordance with conventional methods. That is, the powder and water can be mixed uniformly using a batch mixer, flow jet mixer, vacuum mixer, etc., to produce a crumbly dough.

[0024] 3. Noodle-making process Next, noodle strands are made from the dough that has been prepared. The method of preparation can be carried out according to the conventional method, and examples include a method of producing noodle strands by extruding the dough using an extruder, or a method in which the dough is made into a rough noodle sheet using a roll, then made into a noodle sheet by compounding, etc., and then rolled multiple times with a roll to a predetermined noodle sheet thickness, and then the noodle sheet is cut out with a cutting roll called a cutting blade to produce noodle strands. When producing noodle strands after producing a noodle sheet, the noodle sheet can be made using an extruder, or the noodle dough can be extruded with an extruder to make small lumps, then the noodle sheet can be made, rolled and cut, or multiple noodle sheets can be combined to make a multilayer noodle sheet with a multilayer structure, and then rolled and cut. When producing extruded noodle sheets or extruded noodle strands using an extruder, etc., it is preferable to do so under reduced pressure.

[0025] 4. The fresh noodles prepared can be dusted with flour as needed, or the surface of the noodles can be dried, and if necessary, decarbonizing agents or alcohols can be added, then sealed in bags made of polyethylene or polypropylene to produce chilled fresh Chinese noodles or fresh Chinese noodles that can be stored at room temperature. The fresh noodles sealed in bags can be placed in bags or boxes together with soup and toppings and sold in stores. Furthermore, in the case of the room-temperature stored fresh Chinese noodles of this invention, semi-fresh noodles obtained by drying fresh Chinese noodles and reducing their moisture content will also be treated as fresh Chinese noodles.

[0026] The embodiment will be described in more detail below with reference to examples.

[0027] <Test 1> Screening of materials with discoloration-inhibiting effect (Test Example 1-1) 1 kg of main ingredient flour consisting of 1000 g of medium-strength flour was mixed with 1.0 g of calcined calcium powder, and kneading water was added by dissolving 25 g of salt, 14 g of lye preparation (sodium carbonate 6: potassium carbonate 4), 50 g of 70% alcohol preparation, 15 g of 60% sodium lactate, and 1.5 g of gardenia pigment in 300 g of water. The mixture was kneaded for 15 minutes in an atmospheric pressure mixer to prepare the dough.

[0028] The prepared dough was combined to create a noodle sheet, which was then aged for 20 minutes. After that, the noodle sheet was rolled down to 2.1 mm using a roller rolling machine, and the noodle sheet was cut with a No. 12 square roller cutting blade to form noodle strands.

[0029] Next, 4g of dusting powder made from oxidized sago starch was added to 150g of prepared noodles (one serving), sealed in a polyethylene bag, and a sample of fresh Chinese noodles was created.

[0030] (Test Example 1-2) A sample of fresh Chinese noodles was prepared according to the method of Test Example 1-1, except that 5 g of 1,5-D-anhydrofructose-containing starch syrup (containing 40% 1,5-D-anhydrofructose) was added to the kneading water.

[0031] (Test Example 1-3) A sample of fresh Chinese noodles was prepared according to the method of Test Example 1-1, except that 12.5 g of 1,5-D-anhydrofructose-containing starch syrup (containing 40% 1,5-D-anhydrofructose) was added to the kneading water.

[0032] (Test Examples 1-4 to 1-11) Using the formulation from Test Example 1-2, the raw materials listed in Table 1 below were dissolved in the kneading water if they were soluble in water, and mixed in as powder if they were not soluble in water. Fresh Chinese noodle samples were then prepared according to the method of Test Example 1-2.

[0033] Fresh Chinese noodle samples prepared in Test Examples 1-1 to 1-11 were stored at 10°C for 40 days to create stored samples. The difference in noodle color (degree of discoloration) between the fresh Chinese noodle samples immediately after production and the stored samples in each test group was visually checked. In addition, each fresh Chinese noodle sample was cooked by boiling it in 1500 ml of boiling water for 4 minutes, drained, and then consumed with pre-prepared soy sauce ramen soup for evaluation.

[0034] The evaluation method involved an open panel discussion with six veteran panelists. Using Test Examples 1-2 as a baseline, samples with significant discoloration were marked with ×, samples with similar discoloration were marked with △, and samples with good performance were marked with ○. Comments regarding the evaluation were also included. The evaluation results are shown in Table 1 below.

[0035]

[0036] As shown in Test Examples 1-1 to 1-3, the discoloration-inhibiting effect of 1,5-D-anhydrofructose was confirmed. However, when the amount added increased, the initial color of the noodles became reddish. It was found that adding large amounts of 1,5-D-anhydrofructose for long-term storage of Chinese noodles where redness is a concern is difficult from a color perspective.

[0037] As shown in Test Examples 1-4 to 1-11, when multiple additives were tested in addition to 1,5-D-anhydrofructose, cystine or cysteine, as shown in Test Examples 1-4 and 1-5, were able to suppress discoloration without affecting the color or flavor, but other additives did not show much synergistic effect in suppressing discoloration.

[0038] <Test 2> Confirmation of synergistic effect (Test example 2-1) 1 kg of the main ingredient flour, consisting of 1000 g of medium-strength flour, was mixed with 1.0 g of calcined calcium powder. 25 g of salt, 14 g of lye preparation (sodium carbonate 6: potassium carbonate 4), 50 g of 70% alcohol preparation, 15 g of 60% sodium lactate, and 1.5 g of gardenia pigment were dissolved in 300 g of water to make a dough. The mixture was kneaded for 15 minutes using an atmospheric pressure mixer to prepare the dough.

[0039] The prepared dough was combined to create a noodle sheet, which was then aged for 20 minutes. After that, the noodle sheet was rolled down to 2.1 mm using a roller rolling machine, and the noodle sheet was cut with a No. 12 square roller cutting blade to form noodle strands.

[0040] Next, 4g of dusting powder made from oxidized sago starch was added to 150g of prepared noodles (one serving), sealed in a polyethylene bag, and a sample of fresh Chinese noodles was created.

[0041] (Test Example 2-2) A sample of fresh Chinese noodles was prepared according to the method of Test Example 2-1, except that 0.5 g of cystine powder was mixed with 1 kg of the main ingredient.

[0042] (Test Example 2-3) A sample of fresh Chinese noodles was prepared according to the method of Test Example 2-1, except that 3 g of 1,5-D-anhydrofructose-containing starch syrup (containing 40% 1,5-D-anhydrofructose) was added to the kneading water.

[0043] (Test Example 2-4) A raw Chinese noodle sample was prepared according to the method of Test Example 2-1, except that 0.5 g of cystine was mixed in 1 kg of the main raw material, and 3 g of 1,5-D-anhydrofructose-containing starch syrup (containing 40% 1,5-D-anhydrofructose) was added to the kneading water.

[0044] The raw Chinese noodle samples prepared in Test Examples 2-1 to 2-4 were stored at 10°C for 56 days, and the color of the noodles (L value, a value, b value, c value) was measured over time using a color difference meter (manufactured by Konica Minolta: model number CR-410). The analysis results of the color difference meter are described in Table 2 and Figures 1 to 4 below.

[0045]

[0046] As a result of measurement with the color difference meter, as shown in Figure 1, for the L value indicating brightness, the value decreased in all test groups after 10 days of storage, but after 10 days of storage, the decrease was gentle in all test groups. After 14 days of storage, the L value of Test Example 2-4 was slightly lower than that of other test groups, but visually, there was no significant change in brightness in any test group. It is considered that neither 1,5-D-anhydrofructose nor cystine has an effect of suppressing attenuation on the L value.

[0047] As shown in Figure 2, for the a value indicating red-green, the non-added Test Example 2-1 increased over time and the redness increased. In contrast, in Test Examples 2-2 to 2-4 to which cystine or / and 1,5-D-anhydrofructose was added, the increase in the a value was suppressed compared to Test Example 2-1. The increase in the a value was relatively suppressed in the early stage of storage in the case of 1,5-D-anhydrofructose alone in Test Example 2-3 compared to cystine alone in Test Example 2-2, but the difference tended to narrow over time. The increase in the a value was most suppressed in Test Example 2-4 to which 1,5-D-anhydrofructose and cystine were added compared to other test groups, but on the 56th day, the difference from Test Example 2-3 with 1,5-D-anhydrofructose alone was minor.

[0048] As shown in Figure 3, regarding the b-value, which indicates yellow-blue, in the unadditive-free test group of Test Example 2-1, the decrease was rapid until 14 days after storage, and then remained almost unchanged, indicating that the yellow discoloration characteristic of Chinese noodles occurs relatively early in storage. In contrast, in Test Example 2-2, to which cystine alone was added, the decrease in the b-value was suppressed more than in the unadditive-free Test Example 2-1, but the effect of suppressing discoloration was slight. In the test group of Test Example 2-3, to which 1,5-D-anhydrofructose alone was added, the decrease in the b-value was significantly suppressed until 14 days after storage compared to the unadditive-free and cystine-only-additive tests in Test Examples 2-1 and 2-2, and yellow discoloration was suppressed. However, after 25 days after storage, it was almost the same as the cystine-only-additive test in Test Example 2-2, indicating that 1,5-D-anhydrofructose alone cannot suppress yellow discoloration during long-term storage. In contrast, as shown in Test Example 2-4, the addition of 1,5-D-anhydrofructose and cystine not only suppressed the decrease in the b value in the initial stages of storage compared to Test Example 2-3 with 1,5-D-anhydrofructose alone, but also suppressed the decrease in the b value for a long period even after 25 days of storage, demonstrating that yellow discoloration was significantly suppressed over a long period.

[0049] As shown in Figure 4, the c-value, which indicates saturation (vividness), showed a discoloration suppression effect almost the same as that of the b-value. As shown in Test Example 2-4, the addition of 1,5-D-anhydrofructose and cystine not only suppressed the decrease in the c-value in the initial stages of storage compared to Test Example 2-3, where only 1,5-D-anhydrofructose was added, but also suppressed the decrease in the c-value for a long period of time even after 25 days of storage. This indicates that the vividness of the yellow color is remarkably maintained over a long period of time.

[0050] The results above show that, compared to adding 1,5-D-anhydrofructose alone, the combined use of 1,5-D-anhydrofructose and cystine suppressed the fading of the yellow color characteristic of Chinese noodles, as well as the dullness and increase in redness over time, while the brightness of the noodles remained unchanged. The analysis also showed that the vibrant yellow color characteristic of Chinese noodles was maintained over a long period. Although cysteine ​​was not analyzed, it showed similar effects to cystine in test examples 1-5, and its structure is similar, so it is thought that its function and effects are also similar to cystine.

[0051] <Test 3: Amount of 1,5-D-anhydrofructose and cystine added> Fresh Chinese noodle samples were prepared in the same manner as in Test Example 1-4, except that the amounts of 1,5-D-anhydrofructose and cystine added were as shown in Test Examples 3-1 to 3-9 below in Table 3. 1,5-D-anhydrofructose was added mixed with the kneading water, and cystine was added mixed with the wheat flour (powder).

[0052] The evaluation results for Test 3 are shown in Table 3 below.

[0053]

[0054] As shown in Test Examples 1-4 and 3-1 to 3-4, when the amount of 1,5-D-anhydrofructose added was small, the discoloration suppression effect weakened, and when the amount added was large, the discoloration suppression effect strengthened, but the noodles turned reddish. Therefore, it is considered that the amount of 1,5-D-anhydrofructose added is preferably in the range of 0.08 to 0.8% by weight, more preferably 0.12 to 0.4% by weight, relative to the weight of the main raw material flour of the fresh Chinese noodles.

[0055] As shown in Test Examples 1-4 and 3-5 to 3-9, the cystine additive was effective even at very small amounts, and the discoloration-inhibiting effect did not change significantly even when the amount was increased. Since a large amount of additive affects the flavor, the amount of cystine added is considered to be preferably in the range of 0.01 to 0.5% by weight, more preferably 0.02 to 0.2% by weight, relative to the weight of the main ingredient flour of the fresh Chinese noodles. Although not shown in the results, cysteine ​​had a similar effect to cystine, and the preferred amount to add was the same.

Claims

1. Fresh Chinese noodles characterized by containing 1,5-D-anhydrofructose and cystine and / or cysteine ​​added as amino acids.

2. The fresh Chinese noodles according to claim 1, characterized in that, with respect to the weight of the main raw material flour of the fresh Chinese noodles, the noodles contain 0.08 to 0.8% by weight of 1,5-D-anhydrofructose and 0.01 to 0.5% by weight of cystine and / or cysteine.

3. A method for producing fresh Chinese noodles, characterized by adding the main ingredient flour, cystine and / or cysteine, and kneading water in which lye water and 1,5-D-anhydrofructose are dissolved, mixing them in a mixer to produce noodle dough, and then making noodles.

4. The method for producing fresh Chinese noodles according to claim 3, characterized in that 0.08 to 0.8% by weight of 1,5-D-anhydrofructose and 0.01 to 0.5% by weight of cystine and / or cysteine ​​are added to the weight of the main raw material flour.

5. A method for suppressing discoloration of fresh Chinese noodles, characterized by adding 1,5-D-anhydrofructose and cystine and / or cysteine ​​as amino acids to the noodles.

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