JPS5929211B2 - Ramen style noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to ramen-style noodles made of wheat starch that can be boiled to have a ramen flavor.

In the production of known ramen noodles, an aqueous solution of an alkaline agent is kneaded into wheat flour, and the mixture is formed into string-like raw noodles.

Brine is generally used as the alkaline agent.

The above-mentioned mixing of the alkaline agent creates the unique flavor and texture of ramen noodles, and the action of the alkaline agent is what essentially characterizes the ramen noodles.The present invention is directed to the mixing of the alkaline agent when producing raw noodles. When raw noodles made from wheat starch are produced and boiled by immersing them in boiling water with strong alkalinity and high Baumé, the alkaline agent in the boiling water penetrates into the noodles, producing an alkaline odor and flavor. This is based on the knowledge that it imparts flavor and texture unique to ramen.

The present invention aims to provide ramen-style noodles having a two-layer structure by coating the surface of raw noodles made of wheat starch with an alkaline agent.

Next, the present invention will be explained in more detail.

First of all, known raw ramen noodles are mixed with an alkali agent during noodle making, but generally the solid alkali content is around 1 g per 100 g of raw noodles.

The above amount of mixing is not a specific standard value. However, even if a large amount is mixed in, the alkaline agent will flow out to the boiling water, but if it is too much, the ramen will have a strange odor, so the amount of alkaline agent used above is based on experience. It's just restricted.

The PR value of the raw ramen mentioned above immediately after production is io, o~10.
It shows a value of about 5.

After that, the pH value often decreases over time, although this varies depending on the temperature and other storage conditions.

As the pH value decreases, that is, oxidation progresses, the aroma, flavor, texture, and firmness characteristic of ramen noodles in boiled noodles decrease, making them recognizable to ordinary consumers.

Normally, when raw ramen is boiled to an edible state, the noodles absorb the boiling water and swell.

In known ramen noodles, the amount is increased by about 80%.

After that, it continues to swell in the soup, but this is due to (
・This is a phenomenon called “nobi”.

Noodles with a low expansion rate and a low spreadability are firm noodles, which affects the texture and is one of the characteristics of ramen noodles.

This will alphanize wheat starch in the shortest possible time,
It is known that it can be obtained by passing heat through wheat protein.

To achieve this effect, ramen noodles have an alkaline agent mixed into the raw noodles.

It is also one of the features of the present invention that the pH value due to the alkali agent mixture eliminates the above-mentioned disadvantage of being accompanied by oral deterioration.

When raw shida noodles are kneaded with 1g of solid alkaline content per 100g of raw noodles and boiled in boiling water, the alkaline content flows into the boiling water and about 0.02g remains in the boiled noodles.

The boiled water becomes alkalized by the alkaline content that flows into the boiled water.

This involves the phenomenon of boiling raw noodles in alkalized boiling water, but the effect intended by the present invention is that the P of this boiling water is
It was found that this could not be achieved by measuring the H value.

It has also been found that when highly alkaline boiling water is used, an alkaline effect is imparted to the raw noodles.

Raw noodles made of wheat flour starch were boiled using boiling water containing 5 g of an alkaline agent per 1/1 volume of boiling water.

The specific gravity of the boiled water increased along with the pH value, and the Baume degree was approximately 3 degrees.

The boiled water has an elevated boiling point and an increased osmotic pressure.

The boiled noodles have a yellow appearance, an alkaline odor, and a ramen-like flavor.

In addition, it is recognized that the noodles become edible when the swelling is 60% or less, and noodles with firmness can be obtained.

In addition, because the boiling temperature is raised, the starch is sufficiently gelatinized and spreads easily in the soup afterwards.
It is recognized that the phenomenon also slows down.

The present invention was developed by focusing on the alkaline penetration effect of boiling water.

Next, examples of noodles according to the present invention will be shown. Wheat flour starch is kneaded with water to form noodles like hiyamugi or somen noodles, and the surface of the noodles is coated by spraying an alkaline aqueous solution, and then sprinkled with flour.

An example of the noodles described above is shown in cross-section in FIG.

The cross-sectional shape should be selected appropriately regardless of the example shown.
.

An alkali coating layer 2 is provided on the surface of the noodles 1 made of wheat flour starch.

Another embodiment is shown in FIG.

In the noodles of this example, starch mixed with an alkali agent is used as the flour used when making noodles 1 made of wheat flour starch.

The mixing ratio was 30 to 50 parts of the alkaline agent to starch.

Thus, the surface of the noodles 1 made of starch is coated with alkaline flour 3.

The amount of alkali used in each of the above examples can be changed as necessary.

However, the temperature must be such that the boiled noodles do not emit any strange odor.

Potassium carbonate, which is conventionally used as a raw material for cancer water, is suitable as the alkaline agent, but soda carbonate, various phosphates, hydrogen carbonate, IJum, and calcium hydroxide can also be used.

Sodium hydrogen carbonate has the characteristic that it does not emit any off-odor even if it is used more or less by itself or in combination with potassium carbonate.

Calcium hydroxide is also suitable for use in small amounts as a strong alkaline agent.

Most commonly, a combination of soda carbonate and sodium hydrogen carbonate is inexpensive and highly effective.

When soaking the above raw noodles in an appropriate amount of boiling water and boiling,
The alkaline agent on the surface layer easily dissolves into hot water and acts as alkaline boiling water.

Raw noodles made of wheat flour starch are boiled in boiling water whose boiling point and osmotic pressure are raised, and whose pH value and specific gravity are increased.

The boiled noodles have a yellow appearance, an alkaline odor, and a ramen-like flavor.

Moreover, the noodles become edible in a shorter time than when noodles made of starch are boiled in boiling water, and the noodles are firm and firm with less swelling.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing an example of noodles according to the present invention, and FIG. 2 is a sectional view of noodles according to another embodiment. 1... Raw noodles, 2... Alkaline coating layer, 3... Alkaline earth metal

Claims (1)

[Claims] 1 Ramen-style noodles characterized by having a two-layer structure in which the surface of raw noodles made of wheat starch is coated with an alkaline agent.