CN-114423301-B - Raw chinese noodles, method for preparing the same, and method for preventing discoloration of raw chinese noodles

Abstract

The present invention solves the problem of providing raw chinese noodles whose discoloration and deterioration of taste in long-term storage have been suppressed. The problem is solved by a raw chinese noodle wherein the main raw material powder contains hydrated monocalcium phosphate. Raw chinese noodles can be prepared by adding kneading water containing alkaline water dissolved therein to a powder obtained by adding hydrated calcium monohydrogen phosphate to main raw material powder and mixing them into powder, kneading the resultant mixture using a mixer to prepare a noodle dough, and then making the noodles. The content of hydrated calcium phosphate monobasic or the addition amount thereof is preferably 0.15 to 0.5% by weight based on the main raw material powder.

Inventors

• ITO NAOTO

Assignees

• 日清食品控股株式会社

Dates

Publication Date

20260512

Application Date

20210312

Priority Date

20200328

Claims (2)

1. 1. A method for inhibiting discoloration of raw chinese noodles, the method comprising adding hydrated calcium phosphate monobasic to noodles, wherein the raw chinese noodles are bagged raw chinese noodles stored in a refrigerating temperature range, and the hydrated calcium phosphate monobasic is added in an amount of 0.15 to 0.5% by weight based on the weight of main raw material powder.
2. 2. The method for inhibiting discoloration of raw chinese noodles according to claim 1, wherein the hydrated calcium monohydrogen phosphate is added in an amount of 0.3 to 0.5% by weight based on the weight of the main raw material powder.

Description

Raw chinese noodles, method for preparing the same, and method for preventing discoloration of raw chinese noodles Technical Field The present invention relates to raw chinese noodles, a method for preparing the same, and a method for preventing discoloration of raw chinese noodles. Background In general, there are a large number of raw chinese noodles on the market, which are obtained by kneading a main raw material powder (such as wheat flour) with kneading water containing alkaline water to prepare noodle dough, and preparing noodles from the dough. Such noodles include noodles that are immediately consumed in a laundry or the like, refrigerated raw Chinese noodles having an optimal lifetime of about one month at a refrigerating temperature range of not more than 10 ℃, and raw Chinese noodles for souvenirs having an optimal lifetime of about one month at ordinary temperature due to low water content. Among these, the refrigerated raw chinese noodles and the raw chinese noodles for souvenirs have problems in that as the shelf life becomes longer, the color of the noodles becomes brown and the mouthfeel becomes hard and brittle mouthfeel with a hard surface and a non-chewing core. As prior art documents for the purpose of preventing discoloration of noodles, patent documents 1 or 2 are known. In patent document 1, as a method for obtaining vivid yellow color of chinese noodles at low cost while continuously showing little discoloration, a yellow pigment preparation for coloring chinese noodles formulated by mixing alkaline water and 1 or 2 calcined shell calcium with rutin and a specific water-soluble antioxidant is described. In patent document 2, as a technique for maintaining the color tone of a processed food using wheat flour as a raw material during preparation (i.e., a technique for effectively preventing discoloration of yellow over time to thereby maintain quality), a quality improver for a processed food using wheat flour as a raw material is described, which contains one or two or more acid components selected from phosphoric acid, acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, adipic acid and salts thereof, and a discoloration-inhibiting component. However, even with these techniques, discoloration and deterioration of the taste of raw chinese noodles stored in a refrigerated state or at normal temperature for a long period of time cannot be sufficiently suppressed. As a technique of using calcium salt in noodles, techniques of patent documents 3 to 5 are known. In patent document 3, as a chinese noodle containing no alkaline water, a chinese noodle of patent document 3 is described, which contains water containing calcium phosphate and having a pH of 10 or more in an amount of 25 to 50wt% based on wheat flour. In patent document 4, as a technique of providing a noodle having a unique viscosity of strong "chewing taste" and inherent toughness of a raw noodle and also having long-term storability, there is described a method for producing a three-layer raw noodle comprising the steps of (1) kneading a raw material powder containing wheat flour or wheat flour and starch as main components with water after adding an alkali agent, salt or the like as required to produce a noodle dough for an outer layer, (2) kneading a raw material powder containing wheat flour or wheat flour and starch as main components with alginic acid and/or an alginate, an alkali agent and water after adding a salt or the like as required to produce a noodle dough for an inner layer having neutral to weakly alkaline pH, (3) producing a noodle strip by a conventional method such as rolling method for a raw dough for an inner layer and a noodle strip for an outer layer, then subjecting it to mixed rolling to produce a noodle strip composed of an outer layer/inner layer/outer layer, and the noodle strip to a conventional method, (4) simultaneously with a gelatinization treatment or after adding a salt or the like as required to a salt treatment, subjecting the raw material powder containing wheat flour and starch as main components to a kneading treatment to a thermal treatment and then subjecting it to a heat treatment to a sealing treatment in which the noodle dough is subjected to a heat treatment in a region of which the noodle dough is subjected to a calcium salt treatment and a calcium salt treatment (5). In patent document 5, as a food additive for obtaining various food compositions such as instant noodles rich in mineral components, chewing gums, biscuits, pancake premix, processed cheese and fish paste products without spoiling the mouthfeel, a food additive composed of inorganic particles having a specific primary particle average particle diameter, aggregation, sharpness, various viscosities, thixotropic properties, BET specific surface area and water absorption is described. These documents only describe the use of calcium salts instead of alkaline water, or for the pr