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WO2016166363A1 - Nouilles et procédé de préparation de nouilles - Google Patents

Nouilles et procédé de préparation de nouilles Download PDF

Info

Publication number
WO2016166363A1
WO2016166363A1 PCT/EP2016/058500 EP2016058500W WO2016166363A1 WO 2016166363 A1 WO2016166363 A1 WO 2016166363A1 EP 2016058500 W EP2016058500 W EP 2016058500W WO 2016166363 A1 WO2016166363 A1 WO 2016166363A1
Authority
WO
WIPO (PCT)
Prior art keywords
noodles
kansui
flavour
weight
dithiane
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2016/058500
Other languages
English (en)
Inventor
Kazuko YAMAOKA
Shuji Hayashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan SA
Original Assignee
Givaudan SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Givaudan SA filed Critical Givaudan SA
Priority to KR1020177029831A priority Critical patent/KR102633891B1/ko
Priority to SG11201707553YA priority patent/SG11201707553YA/en
Priority to CN201680021610.7A priority patent/CN107438369A/zh
Publication of WO2016166363A1 publication Critical patent/WO2016166363A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/04—Colour
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent

Definitions

  • This disclosure relates to noodles and to obtaining a desirable flavour therein.
  • Certain noodles particularly Japanese ramen noodles (Chinese-style wheat noodles)
  • kansui an alkaline material containing sodium carbonate and potassium carbonate, and available as a powder or as a mineral water. This is mixed with water and wheat flour, and the noodles are then shaped and dried.
  • the presence of kansui gives the noodles a firm texture and a desirable "eggy" final flavour.
  • the problem with the use of kansui is that, during the drying process, the noodles can darken from a desirable yellow colour to a less desirable dark brown. This colour change can be avoided by reducing the proportion of kansui and adding an "eggy" kansui flavour.
  • the final noodles while possessing a desirable bright yellow colour, lack the desirable flavour conferred by higher proportions of kansui. It has now been found that it is possible to provide noodles having both the desired flavour and the desired colour.
  • a method of preparing noodles comprising the blending of kansui with wheat flour and water to form a dough and shaping the resultant dough, the proportion of kansui being reduced to 33-50% of the usual weight proportion used, and there being additionally added to the mixture from 0.00085 to 0.0085 % by weight of 2,5-dihydroxy-1 ,4-dithiane.
  • noodles of desirable colour and flavour comprising wheat flour, kansui and from 0.00085 to 0.0085% by weight of 2,5-dihydroxy-1 ,4-dithiane.
  • the noodles are ramen noodles
  • Kansui may be used either in powder or in mineral water form. Both types are commercially available. In a particular embodiment, the kansui is used in the form of mineral water.
  • 2,5-dihydroxy-1 ,4-dithiane is a known and commercially-available flavourant. Its taste description has been described as "metallic, meaty savoury chicken and beef, sulphurous, egg yolk-like". It is present in tiny proportions in commercially-available flavours. These proportions are of the order of 600-700ppm, i.e. from 0.06-0.07% by weight in flavours, and 0.02-7.5ppm, i.e. 0.000002-0.00075% by weight in food products. (See FEMA "GRAS Flavoring Substances 18", Vol.52, No.9
  • the noodles are prepared by first blending salt, kansui, water, 2,5-dihydroxy-1 ,4- dithiane and, if desired, egg flavour, then mixing this blend with wheat flour , shaping the noodles, steaming them and drying them.
  • the weight ratio of kansui to flour in normal usage ranges from 1 :100 to 1 .5:100.
  • the process hereinabove described permits a 33-50% reduction of this, meaning that, if 2,5-dihydroxy-1 ,4- dithiane is used, the kansui:flour ratio may be from 0.33:100-0.75:100.
  • the weight of the kansui is the weight of the solid material. In the case of the mineral water, the weight referred to is the weight of the solids content of the mineral water.
  • Kansui used in the examples is commercially-available kansui in the form of powder ("Powder Kansui", Foodest-Japan.lnc).
  • the relative proportions of 2,5-dihydroxy-1 ,4-dithiane in the overall kansui flavourant are respectively for Examples 2-4.100%, 75% and 30%.
  • the wheat flour was added and thoroughly mixed in;
  • the noodles were formed from the mixture, steamed at 100 ⁇ for 3 minutes and then dried for 2 hours at 80 ⁇ C.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un procédé de préparation de nouilles, en particulier de nouilles ramen, comprenant le mélange de kansui avec une farine de blé et de l'eau pour former une pâte, et la mise en forme de la pâte obtenue, la proportion de kansui étant réduite à 33 à 50 % de la proportion habituelle utilisée, et de 0,00085 à 0,0085 % en poids de 2,5-dihydroxy-1,4-dithiane étant en outre ajouté au mélange. Les nouilles ainsi préparées ont un goût "d'œuf" souhaitable et la couleur jaune souhaitable.
PCT/EP2016/058500 2015-04-17 2016-04-18 Nouilles et procédé de préparation de nouilles Ceased WO2016166363A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
KR1020177029831A KR102633891B1 (ko) 2015-04-17 2016-04-18 국수의 제조 방법
SG11201707553YA SG11201707553YA (en) 2015-04-17 2016-04-18 Noodles method of preparing noodles
CN201680021610.7A CN107438369A (zh) 2015-04-17 2016-04-18 制备面条的方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB1506536.0A GB201506536D0 (en) 2015-04-17 2015-04-17 Process
GB1506536.0 2015-04-17

Publications (1)

Publication Number Publication Date
WO2016166363A1 true WO2016166363A1 (fr) 2016-10-20

Family

ID=53298738

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2016/058500 Ceased WO2016166363A1 (fr) 2015-04-17 2016-04-18 Nouilles et procédé de préparation de nouilles

Country Status (6)

Country Link
JP (1) JP6695729B2 (fr)
KR (1) KR102633891B1 (fr)
CN (1) CN107438369A (fr)
GB (1) GB201506536D0 (fr)
SG (1) SG11201707553YA (fr)
WO (1) WO2016166363A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6913041B2 (ja) * 2018-02-05 2021-08-04 日清食品ホールディングス株式会社 中華麺用フレーバー及びその製造方法、並びに該中華麺用フレーバーを含有する中華麺及びその製造方法
KR102697156B1 (ko) * 2023-12-20 2024-08-20 박승범 생라멘 제조방법

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2955041A (en) * 1958-12-11 1960-10-04 Lever Brothers Ltd Flavoring agents and process for imparting a meat-like flavor to an edible composition
US3959509A (en) * 1974-08-23 1976-05-25 International Flavors & Fragrances Inc. Flavoring foodstuffs using sulfur-containing compounds
US4230735A (en) * 1977-03-29 1980-10-28 Myojo Foods Company, Limited Process for producing quick-cooking noodles
US20020009532A1 (en) * 1999-08-10 2002-01-24 Douglas J. Hanchett Sago fluidity starch and use thereof

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4634176B2 (ja) * 2004-09-10 2011-02-16 理研ビタミン株式会社 即席麺類の風味安定化方法
CN101273732A (zh) * 2007-12-28 2008-10-01 上海新亚富丽华餐饮股份有限公司 切面加工方法
KR20100033826A (ko) * 2008-09-22 2010-03-31 제이엠바이오 주식회사 광천수로부터 알칼리성 고칼슘 미네랄 워터를 제조하는 방법 및 그 장치
CN102178170A (zh) * 2011-05-20 2011-09-14 仉长斌 一种肉味面条及其制作方法
CN103798632B (zh) * 2014-02-28 2015-08-26 昆明东川稷龙工贸有限公司 一种东川面条的加工方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2955041A (en) * 1958-12-11 1960-10-04 Lever Brothers Ltd Flavoring agents and process for imparting a meat-like flavor to an edible composition
US3959509A (en) * 1974-08-23 1976-05-25 International Flavors & Fragrances Inc. Flavoring foodstuffs using sulfur-containing compounds
US4230735A (en) * 1977-03-29 1980-10-28 Myojo Foods Company, Limited Process for producing quick-cooking noodles
US20020009532A1 (en) * 1999-08-10 2002-01-24 Douglas J. Hanchett Sago fluidity starch and use thereof

Also Published As

Publication number Publication date
JP2016202173A (ja) 2016-12-08
JP6695729B2 (ja) 2020-05-20
KR20170137775A (ko) 2017-12-13
KR102633891B1 (ko) 2024-02-07
CN107438369A (zh) 2017-12-05
GB201506536D0 (en) 2015-06-03
SG11201707553YA (en) 2017-11-29

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