JPH08280344A - Chinese noodle and its production - Google Patents

Abstract

PURPOSE: To produce Chinese noodle without using a salt water of a chemically synthesized additive. CONSTITUTION: A mixed water obtained by dissolving calcium ion and phosphoric acid ion into water and controlling pH to 10-12.5 is mixed with wheat flour so as to become 25-50wt.% based on the wheat flour and aged and thinly spread and cut. In the resultant Chinese noodle, stiffness, taste and texture are good not only just after cooking but also after the passage of time. Since calcium of the Chinese noodle is readily absorbed without generating carbon dioxide in human bodies, calcium deficiency can be supplemented. Since the boiling water for boiling the Chinese noodle does not cause discoloring, consumption of fuel and reduction in waste water amount can be contrived.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to Chinese noodles containing no kansui and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, there are three types of Chinese noodles produced: Chinese noodles (raw noodles), steamed Chinese noodles, and instant noodles. In order to strengthen the texture and improve the texture, it has been produced by adding chemically synthesized additive kansui to wheat flour. This additive, kansui, has been used as a substitute for natural kansui used in China since ancient times, and has potassium carbonate and sodium carbonate as the main ingredients.It gives a unique flavor, so its addition is essential for Chinese noodles. It was the one.

However, since the main component of kansui is carbonate as described above, it causes carbon dioxide gas in the body and adversely affects it. Therefore, eating a large amount of Chinese noodles has been a problem. . In addition, when boiling Chinese noodles to which kansui was added, the boiled soup became brown and had to be boiled with fresh water each time, consuming a large amount of fuel and producing a large amount of waste water.

Therefore, egg white, without adding Kansui,
There is known a non-kansai Chinese noodle to which egg yolk, guar gum, baked ammonium, alum, etc., or shell calcium, egg shell calcium, etc. are added (JP-A-56-1).
58065). However, non-kansui Chinese noodles have a lower waist, texture, and
It was not always satisfactory in terms of flavor. In addition, these calcium are difficult to be absorbed in the body, and it has not been possible to compensate for the lack of calcium.

Further, there is also known a Chinese noodle for which the flavor and taste are improved by adding calcium oxide prepared by baking calcium in shell and egg shell together with glycerin and the like (JP-A-56-158064). . However, although these have improved flavor and taste compared to the above-mentioned Kansui noodles, it is unavoidable that the flavor disappears and the flavor and texture deteriorate with the passage of time. In this case, the noodles swelled with the passage of time, and when eating at the destination, the noodles stretched and the texture was poor.

The present invention has been made in order to solve the above-mentioned drawbacks, has no adverse effect on the body, has a firm waist, has a good texture and flavor, and has a small elongation of noodles after a lapse of time. An object of the present invention is to provide a Chinese noodle and a method for producing the same, which can maintain the texture, compensate for calcium deficiency, and have less turbidity of water when boiled to reduce fuel consumption and waste water amount.

[0007]

[Means for Solving the Problems] To achieve the above object, the Chinese noodles of the present invention contain p containing calcium phosphate.
Water containing H10 or more is contained in an amount of 25 to 50% by weight based on the flour. Further, the method for producing Chinese noodles of the present invention comprises mixing flour with water having a pH of 10 or more containing calcium phosphate in an amount of 25 to 50% by weight,
The noodles are made by a conventional method.

The Chinese noodles of the present invention will be described below. The calcium phosphate contained in the Chinese noodles can be obtained, for example, by the following method. First, bones of cattle, pigs, sheep, etc. are baked at a high temperature to remove meat and fat, and then crushed into bone fragments. Bake the bone pieces at 1000 ° C. or higher for 40 to 50 minutes. Then, it is crushed using about 120 mesh as a guide. The fired product thus obtained contains calcium phosphate as a main component and has some variations, but the results are shown in Table 1.

[0009]

[Table 1]

The thus obtained calcined product contains calcium phosphate, calcium oxide, magnesium oxide, potassium oxide, iron oxide, etc., but when dissolved in water until it becomes saturated, the pH becomes around 13, and 1 l of the solution is added. It contains about 0.1 to 100 mg of calcium ions. PH of this solution
Is adjusted to 10 to 12.5, preferably 11.5 to 12, and the pH is adjusted to dissolve to prepare mixed water to be mixed with wheat flour. The pH of the mixed water is related to the firmness of the noodles, and the higher the pH, the stronger the noodles can be made. If the mixed water has a pH of 10 or less, the noodles lose their elasticity, and the noodles adhere to each other and are integrated during storage after production. When the pH is 12.5 or more, the body is strongly alkaline and adversely affects the body. In addition,
The thicker the noodles, the stronger the noodles are preferred, and the pH of the mixed water is adjusted depending on the thickness of the noodles to be produced. PH 1 if noodles are thick and especially chewy
A mixed water of 2.5 is applied, but in order to give the firmness generally required for popular noodles, the pH is 11.5 to p.
The mixed water may be appropriately adjusted within the range of H12.

It is also possible to use high-purity calcium phosphate instead of the burned material of animal bone, dissolve it in water and adjust it to the above-mentioned pH range to obtain mixed water. Furthermore, it is preferable that the Chinese noodles contain salts produced from seawater together with calcium phosphate. Salts produced from seawater can be produced by the following method.

First, an acid containing sulfate ions is added to seawater. As the acid used in this step, an aqueous solution (hereinafter abbreviated as PS acid) obtained by adding 2 to 5% sulfuric acid to the aqueous solution in which calcium phosphate is dissolved to remove the precipitate can be used. A few percent of P-S acid is added to seawater and left to stand for 2 to 3 hours to adjust the seawater to a low pH of 2 or less.

After adjusting to a low pH, an alkaline agent is added.
The alkaline agent is for neutralizing seawater to a higher pH, which causes precipitation of salts such as alkaline earth metals and other metal sulfates whose solubility decreases at high pH. As such an alkaline agent, one mainly composed of an aqueous solution of calcium oxide can be used. The amount of the alkaline agent may be an amount that can achieve the above object or more, and the amount is about 3 to 6% with respect to seawater, and the mixture is left standing for 10 hours or more. As a result, the seawater exhibits a basicity of pH 13 or higher, and the precipitate (a) is generated.

The seawater from which the precipitate (a) has been removed is further heated, concentrated to about 10 to 20%, and cooled to precipitate the precipitate (b). The precipitate (b) is a free-flowing crystalline salt that can be easily separated from the solution by filtration. The precipitate (b) mainly contains Na, K and Si. The results of elemental analysis of the precipitate (b) are shown in Table 2.

[0015]

[Table 2]

Further, the precipitate (b) is filtered to remove water from the remaining filtrate to obtain a solid (c). The obtained solid (c) is mainly a sodium salt (NaCl, NaS
O, NaHSO, etc.), hydroxides, oxides, etc., and the results of elemental analysis are shown in Table 3.

[0017]

[Table 3]

The precipitate (b) thus obtained and the solid (c) are mixed in a weight ratio of about 5: 5 to 10: 1, and the precipitate (b) and water are added to the flour. Solid (c)
Are added in an amount of 0.001 to 10% by weight, preferably 0.01 to 0.5% by weight. The above-mentioned precipitates (b) and solids (c) obtained from calcium phosphate and seawater, which are the burned products of bone, are obtained from naturally-occurring substances, and are the natural substances that have been added to noodles in China since ancient times. It is comparable to Kansui.

To produce the Chinese noodles of the present invention, first,
To the above-mentioned water in which calcium phosphate is dissolved, water in which the precipitate (b) and solid (c) obtained from seawater are dissolved is appropriately added to prepare a mixed solution mixed with wheat flour. Alternatively, the precipitate (b) and solid (c) obtained directly from seawater may be dissolved in water in which calcium phosphate is dissolved to prepare a mixed solution. In any case, the mixed solution contains about 0.1 to 100 mg of calcium ions in 1 liter of the solution and has a pH of 10 to 12.5.

The resulting mixed liquid is mixed with wheat flour to produce Chinese noodles. Mixing is performed by a usual method using a usual device. The proportion of the mixed water is appropriately adjusted depending on the desired strength of the waist, the season, etc., but is usually 25 to 50% by weight, and preferably 35 to 40% by weight, relative to the flour. By adding such an amount of the mixed solution, it is possible to prepare a dough in which calcium ions are contained in the flour in the above-mentioned desired range. After mixing the flour and the mixed water, the mixture is aged as it is, and the moisture is completely permeated into the grains of the flour. Then, the mixture is gradually thinly spread with large and small rolls and cut to produce raw noodles. afterwards,
When making boiled noodles, boil for a predetermined time. When steamed noodles are used, they are steamed for a predetermined time. In the case of instant noodles, the steamed noodles produced by the above-mentioned method are dried or fried in oil to prepare a fried product.

Examples will be described below.

[0022]

[Example] A baked product obtained by baking bones of pork or the like at 1000 ° C or higher for 40 to 50 minutes, and then crushing it into about 120 mesh.
5 kg was dissolved in 10 l of water to obtain a stock solution of calcium phosphate solution. On the other hand, for 500 l of seawater, the PS
10 l of acid was added and left for 3 hours. This makes seawater p
It became H1.6. Next, the above-mentioned calcium oxide was mainly dissolved in 500 l of seawater having a lowered pH to obtain a pH of 13.
15 l of the above water was added and left for 10 hours. At this time, after removing the formed precipitate (a) by filtration, the remaining 480 l of seawater was heated to remove water, concentrated to 15%, and cooled to obtain 12 kg of the formed precipitate (b).

Further, the filtrate from which the precipitate (b) had been removed was heated under reduced pressure to remove water, and 12 kg of a solid (c) was obtained.
50 g of the obtained precipitate (b) and 10 g of the solid (c) were added to 1 part of water.
It was dissolved in 1 to prepare a stock solution of ionized water. A mixture of the stock solution of the calcium phosphate solution and the stock solution of ionized water at a ratio of 10: 1 was further diluted 20 times to obtain a mixed solution. The mixed solution at this time had a pH of 12.

35% by weight of this mixed solution was added to wheat flour, and the mixture was aged by a mixing machine according to a conventional method without using any salt, aged, and spread to a thickness of 1.0 mm and a width of 1.5 m
Cut into m. The obtained raw noodles were boiled for 3 to 6 minutes and cooked to prepare ramen. Since the boiled soup has no discoloration at all, it could be used any number of times if it was dipped in water without replacing the boiled soup. Ramen was tasted and evaluated. The results are shown in Table 4.

[0025]

[Table 4]

As Comparative Example 1, raw noodles prepared in the same manner as in Example except that Kansui was added were boiled in the same manner as in Example,
It was cooked and made into ramen. As Comparative Example 2, raw noodles prepared in the same manner as in Example except that egg shell calcium was added were boiled and cooked in the same manner as in Example to prepare ramen. In Comparative Example 1, the boiled soup turned brown and had to be replaced each time. I tasted ramen. The results are shown in Table 4.

From the above results, it was found that the Chinese noodles of the present invention had smoothness when they were taken in the mouth, had a good texture, and had a firm waist. Further, in Comparative Example, the tenacity of the waist and the texture are decreased after 10 minutes, whereas the Chinese noodles of the present invention have the tenacity of the waist and the texture not only immediately after cooking, It was found that it was good without swelling even after 10 minutes.

[0028]

As is apparent from the above description, according to the Chinese noodles and the method for producing the same of the present invention, since a predetermined amount of calcium phosphate is contained and water having a predetermined pH is contained, the inside of the body It does not adversely affect, rather, it can compensate for calcium deficiency and improve flavor, texture, and waist strength. Not only immediately after cooking but also after a lapse of time, flavor, texture, and waist You can maintain strength. In addition, the boiling water does not become turbid, it can be used any number of times by making a difference, it is possible to reduce fuel consumption, and it is possible to significantly reduce the amount of waste water.

Claims (2)

[Claims] 1. Chinese noodles containing 25 to 50 weight percent of calcium phosphate-containing water having a pH of 10 or more relative to wheat flour. 2. A pH containing wheat flour and calcium phosphate.
A method for producing Chinese noodles, which comprises mixing 10 or more water with 25 to 50% by weight of the flour and making the noodles by a conventional method.