JPH05268893A - Chinese noodle - Google Patents

Abstract

PURPOSE:To provide the Chinese noodle not using salt water, having the same texture as that of the noodle at the time when the salt water is used, shortened in the boiling time and improved in the water retainability by adding the protein-removed residue of a crustacean shell to the raw material of the Chinese noodle. CONSTITUTION:Wheat flour as a raw material of the Chinese noodle is mixed with a residue in an amount of 0.4-0.8wt.% based on the wheat flour to obtain the objective Chinese noodle, the residue being produced by treating the shell of a crustacean with a fatty acid sodium salt, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to Chinese noodles (ramen), and more specifically, it does not use brackish water for Chinese noodles and has a texture almost equal to or more than when brackish water is used and boiled. The present invention relates to Chinese noodles that can be shortened in time and have good water retention.

[0002]

2. Description of the Related Art Chinese noodles are prepared by adding a predetermined amount of brackish water (about 1% to wheat flour) to a raw material for Chinese noodles such as wheat flour and egg yolk.
The noodles are boiled and boiled. However, this brackish water contains one or more of "calcium carbonate", "sodium carbonate", "sodium hydrogen carbonate" and "potassium or sodium salt of phosphoric acid" and is an alkaline compound. When this brackish water is added to Chinese noodles, the flavonoid pigments of wheat flour exhibit a yellow color, and because the hydration of gluten of wheat flour increases, the viscosity increases, the extensibility increases, and the advantage of facilitating the formation of thin firm noodles is advantageous. However, since brackish water is an alkaline compound, it is said that it may adversely affect the human body when used for long-term use, and the appearance of Chinese noodles similar to the case of using brackish water without brackish water is desired. ing.

[0003]

DISCLOSURE OF THE INVENTION The present invention is intended to solve the above-mentioned problems, and specifically, it is as strong as or better than the case where brackish water is used without using brackish water for the production of Chinese noodles, and boiled. It is an object of the present invention to propose a Chinese noodle that has a shortened raising time and water retention.

[0004]

That is, the present invention is characterized in that the residue obtained by removing proteins from the shells of crustaceans is added to a raw material for Chinese noodles such as wheat flour.

The structure and operation of the means of the present invention will be described below.

The present inventors have found that the residue obtained by removing the protein component from the shells of crustaceans (ie, chitin, chitosan,
There are also calcium salts or calcium bound to chitin. Chitosan is indistinguishable from chitin), and further studies were conducted to determine whether it had an effect equivalent to or higher than that of brackish water. Was found to have the thickening effect of wheat flour.

Therefore, the present inventors added a small amount of the residue obtained by removing the protein component from the shells of the crustacean to the raw material for Chinese noodles such as wheat flour to make noodles, and pulled it. It was found that Chinese noodles having strengths and elongations equal to or more than those containing brackish water can be obtained. The present invention is based on these findings. Table 1 shows an example of the residue containing chitin, chitosan, calcium salt and the like.

[0008]

[Table 1]

When the shells of crustaceans used in the present invention are treated with a protein component remover such as sodium fatty acid, chitin has a high water absorption property, so that water easily enters the network structure of gluten and chitin and conducts heat. Better, faster boil. An example is shown in Table 1.

It is not clear why the product of the present invention using chitin, chitosan or calcium can obtain the same effect as brackish water, but at least 0.4 to 0.8% by weight of chitin and calcium salt is added to Chinese noodles. % Added to improve the binding of gluten etc. and the proteins coagulate with each other,
It is thought that this will improve the boil-up time as water easily enters between the chitin. As a specific example, for example, the time for boiling Chinese noodles was about 3 minutes in the past, but for the product of the present invention, the boiling is completed in about 1 minute and the water retention of water can be maintained. Chitin, chitosan, calcium containing powder were added. A tensile test was performed on the Chinese noodles to examine the tensile strength, elongation rate, and elongation elastic modulus.

Method: 1) Sample a fixed amount (20-30)
g), boil for a certain period of time with 500 ml of boiling water. 2) After cooling with running water for 30 seconds, let it rest for a certain time in a vat that can be sealed. (Udon → 2 hours, Chinese noodles → 1 hour) 3) Cut the sample into pieces of about 15 cm, and set the ends of the sample on the upper and lower chucks of the tensile tester. At this time, the length of the sample to be pulled is 6 cm. 4) Operate the tensile tester and obtain the data obtained from it.
And the cross-sectional area of the sample. 5) Texture meter for udon samples
Analysis was also performed.

Results: With Chinese noodles, changes in physical properties were clearly observed when 0.4% and 0.8% of chitin / calcium was added.
The strength of the noodles is higher than that of the one with 0.4% added. 0.
Although the Chinese noodles to which 8% chitin / calcium was added were inferior to the noodles to which brackish water was added, it is recognized that the noodles have almost the same strength as the noodles to which eggshell calcium / branch water was added.

[0013]

[Examples] The residue obtained by removing the protein from the shells of crustaceans was added to the raw materials for Chinese noodles as shown in Table 2, and various physical properties were examined by the following methods. The results are also shown in Table 2.

[0014]

[Table 2]

[0015]

As described in detail above, the product of the present invention is characterized in that the residue obtained by removing proteins from the shells of crustaceans is added to the raw material of Chinese noodles such as wheat flour. The product of the present invention is equivalent to or more than the product using conventional brackish water.

Claims (3)

[Claims] 1. A Chinese noodle characterized in that the residue obtained by removing proteins from the shells of crustaceans is added to a Chinese noodle raw material such as wheat flour. 2. The Chinese noodles according to claim 1, wherein the residue contains at least chitin-calcium salt in a bound state. 3. The residue is 0.4 to 0.8% by weight with respect to the wheat flour as a raw material for Chinese noodles.
The listed Chinese noodles.