COOKED NOODLE AND METHOD FOR PRODUCING THE SAME, AND METHOD FOR SUPPRESSING DETERIORATION IN TEXTURE OF COOKED NOODLE

To provide a cooked noodle in which deterioration in texture over time during low-temperature storage is suppressed.SOLUTION: The problem is solved by a cooked noodle that contains calcium monohydrogen phosphate hydrate in the main raw material powder. The cooked noodle can be produced by adding a m...

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Bibliographische Detailangaben
Hauptverfasser:	YOSHINUMA TOSHIO, ITO NAOTO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a cooked noodle in which deterioration in texture over time during low-temperature storage is suppressed.SOLUTION: The problem is solved by a cooked noodle that contains calcium monohydrogen phosphate hydrate in the main raw material powder. The cooked noodle can be produced by adding a milling water to a powder, which is obtained by adding calcium monohydrogen phosphate hydrate to the main raw material powder, and mixing/kneading with a mixer to make noodle dough, followed by heat-cooking the noodle-made raw noodle. The content amount or amount of addition of calcium monohydrogen phosphate hydrate preferably is 0.5 to 2 wt.% for the main raw material powder.SELECTED DRAWING: None 【課題】本発明は、低温保存における経時的な食感劣化が抑制された調理麺を提供することを課題とする。【解決手段】主原料粉にリン酸一水素カルシウムの水和物を含む調理麺により解決する。該調理麺は、主原料粉にリン酸一水素カルシウムの水和物を添加し粉体混合した粉体に、練り水を加えてミキサーで混捏し、麺生地を作製した後、製麺した生麺を加熱調理することにより製造できる。リン酸一水素カルシウムの水和物の含有量または添加量としては、主原料粉に対して０．５〜２重量％が好ましい。【選択図】なし