Japanese Noodle Research Articles

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)-ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

A method to estimate the temperature at which the physical properties of dried noodles change

A method is proposed to detect the temperature, Tphy, at which dried noodles change their physical state during heating. The method was applied to dried spaghetti and udon (a Japanese noodle made from all-purpose wheat flour), and tested at various moisture contents. For both spaghetti and udon, Tphy almost coincided with the glass transition temperature, Tg, of noodles as determined by differential scanning calorimetry (DSC) when their moisture contents were about 0.15 kg-H2O/kg-d.m. or more. However, at moisture content levels less than this, Tphy was considerably lower than Tg and almost matched the temperature at which the DSC curve began to change stepwise in the first heating for the samples with no pretreatment for eliminating the effect of thermal history. The Tphy corresponded with the temperature at which relaxation due to the secondary molecular ordering occurred in the glass state.

EVALUATION OF NON-VOLATILE KEY TASTE COMPOUNDS OF AIR-DRIED HERRING (Clupea pallasii) FILLET

An experiment was conducted to quantify the non-volatile key taste compounds, including free amino acids (FAAs), nucleotides, inorganic ions, organic acids, and bases of dried herring (Clupea pallassi) fillet (DHF). A taste recombinant was also prepared using those key taste compounds to compare the taste profiles with water soluble extracts (WSE) by sensory perception. The total FAA of DHF muscle was 12.25 mg/g on dry matter basis. The most dominant FAAs were alanine, glycine, lysine, and histidine. The nucleotides were identified as 5´-adenosine monophosphate (AMP) (1.74 mg/100 g) and 5´-inosine monophosphate (IMP) (5.28 mg/100 g). Potassium, phosphate, and chloride were the major inorganic ions while trimethylamine oxide, creatine, and lactic acid were the major organic bases. Sensory evaluation showed that WSE markedly increased the intensities of umami, mouthfulness, thickness, and taste continuity of Japanese noodle soup (JNS). However, addition of taste recombinant to the JNS did not bring any changes in the taste intensities of saltiness, umami, mouthfulness, taste continuity, and thickness of the soup. Results of this study indicated that the taste recombinant was lacking of some important key taste compounds that might be formed during drying of herring fillet.

麺（うどん）のグルテンネットワークに関する基礎的研究

麺（うどん）のグルテンネットワークに関する基礎的研究

The texture and preference of “mentsuyu (Japanese noodle soup base) caviar” prepared from sodium alginate and calcium lactate

Molecular cooking involves preparing cuisines in a home and/or restaurant kitchen. Spherification is one of the processes of molecular cooking in which sodium alginate and calcium salts are used to produce spherical gels called molecular caviars. In the present study, we used a liquid and seasoned Japanese noodle soup base (mentsuyu) and applied spherification to create mentsuyu caviar (MC). Therefore, the effects of different time course after preparation, gelation times, salt concentrations, and on rupture force and sensory scores in MC were studied. Mentsuyu containing 1% (w/w) sodium alginate was added to 5% (w/w) calcium lactate solution in a drop-by-drop manner using a plastic syringe; the solution immediately gelled to form MC. Rupture forces of MCs exhibited a time-dependent increase after preparation. MCs rupture force after 2.5 min of exposure to calcium lactate was higher than that after 1.5 min of exposure. Moreover, rupture force was higher for MCs made with low-salt (NaCl) mentsuyu than those made with normal salt mentsuyu. In sensory evaluation, MC after 30 min of preparation was stronger than that immediately after preparation. Overall, MC harden over the time after preparation, or with long exposure to calcium lactate, or with low NaCl concentration in foods. The scores for visual appearance and the impact of visual appearance on preference resulting from a combination of MC and Japanese thin wheat noodles (somen) were higher than scores for these properties when combining liquid mentsuyu and somen. Thus, the visual appearance of MC was novel and high-impact compared with liquid mentsuyu. These results suggest that MC is useful for developing novel and high-impact Japanese cuisine (Washoku).

Mixing of dredging sludge with EPS beads and cement paste in continuous M–Y mixer

The 2n mixing theory was developed with the concept of Japanese noodle (UDON) making method. The mixing of dredging sludge was done with 20% (by volume) of expanded-poly-styrene beads in 15 units of M–Y Mixer using the cement paste. Samples were taken at starting, middle and end level of continuous mixing. Average unit weight was 1.07 gm/cm3, with its variation coefficient of 2.68%. Average 28 days compressive strength was 7.04 MPa, with a variation coefficient of 3.66%. The efficiency of the M–Y mixer was sufficient for continuous mixing of dredging sludge, giving required compressive strength for soil settlement.

Mixing of Dredging Sludge with Cement Powder in New Continuous M–Y Mixer

The new 2n mixing theory, which is basically based on kneading and lapping mechanism, was originally developed with the concept of Japanese noodle (UDON) making method. With development of prototype mixer, it was experimentally verified that different types of light and heavy materials were possible to be mixed properly achieving the required properties similar to that from conventional mixing method. New continuous mixer “M–Y mixer” was developed to mix various materials for the practical use. This paper describes the mixing of dredging sludge in M–Y mixer using cement paste injection method and cement powder feeding methods at the actual site. Test results showed that the mixing performance of M–Y mixer reached to the nearer level of conventional mixing method in terms of 28 days compressive strength and its variation coefficient while using 15 numbers of M–Y mixer units. However, it did not give any descriptive trend on both compressive strength and its variation coefficient due to non-uniformity of feeding very small amount of cement continuously.

Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities.

To study the effects of dried bonito aroma on taste perception, dried bonito aroma fraction (DBAF) as a steam distillate in liquid was added to the salt solutions containing 5 different salt concentrations (0.68% to 1.5% [w/v]) before sensory evaluations. Perception of the taste qualities of salt solutions with added DBAF varied depending on the salt concentration. At low salt concentrations (0.68% to 0.83%), after-taste intensity of saltiness and overall taste intensity were significantly enhanced by the addition of DBAF. This suggests that DBAF can be applied to a low-salt seasoning at these salt concentrations. Umami taste intensity was significantly enhanced by the addition of DBAF at all salt concentrations (0.68% to 1.5%). The addition of heat-treated DBAF, which no longer had the dried bonito odor, exerted no significant influences on any taste descriptors. As the result of gas chromatography-mass spectrometry analysis, sulfur-containing compounds, pyrazines, alcohols, and phenols were contained in DBAF and not detected in heat-treated DBAF. Because these compounds contributed to the dried bonito odor, the taste modifications were thought to be induced by these compounds. The effects of the DBAF on Japanese noodle soup (mentsuyu) were also examined. The saltiness intensity of 1.2% salt concentration of mentsuyu containing both DBAF and DBS (dried bonito stock) as a hot water extract of dried bonito was not significantly differ from that of 1.5% salt concentration of mentsuyu not containing any of them. It will thus be possible to develop a reduced salt seasoning by combining DBAF and DBS.

Annette Trunschke.

"My favorite food is Japanese noodle soup, preferably with udon. My favorite song is Wild Horses by The Rolling Stones ..." This and more about Annette Trunschke can be found on page 11608.

AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Udon Noodles (AACCI Approved Method 66-60.01)

Asian noodles are widely recognized as an important wheat product, making up an average of 20–50% of total wheat flour consumption in Asia. Whether a study is focused on varietal selection in breeding, components of raw materials, formulation, ingredient application, process control, new product development, or other research issues, each line of the investigation requires valid, reliable, and small-scale laboratory testing methods. The diversity of Asian noodle varieties and regional differences in processing equipment have meant no internationally approved standard methods or guidelines have previously been developed and approved for noodle evaluation. However, some countries have developed official methods for their specific noodle products. One example is the Japanese udon noodle preparation method approved by the Ministry of Agriculture, Forestry and Fisheries–National Food Research Institute of Japan. This method has been in use for nearly 30 years (with slight modifications and improvements) and ha...

黒ボク土における日本めん用小麦「さとのそら」用緩効性肥料の開発

黒ボク土における日本めん用小麦「さとのそら」用緩効性肥料の開発

Use of the Konnyaku Shirataki noodle as a low fidelity simulation training model for microvascular surgery in the operating theatre

The aim of this study was to test the feasibility of a type of Japanese noodle, named “shirataki konnyaku”, for microsurgery training in the operating room. Thirteen surgical residents without experience in microsurgery had to perform two microsurgical anastomoses: one on a model of a femoral artery of a rat (control) and one on a model of a konnyaku shirataki. Two quantitative variables (time in minutes and number of stitches to perform the anastomosis) and two qualitative variables (patency and tightness of the anastomosis) were measured. Sixty anastomoses were performed with the control model and 62 anastomoses with the konnyaku model. The time of the anatomosis was significantly higher in the control group. The number of stitches was similar in both groups. The patency of the anastomosis was significantly lower in the control group. The tightness (no leak) of the anastomosis was significantly higher in the control group. The “konnyaku shirataki” model could improve the teaching of microsurgery due to its availability, low cost and structural similarity to the animal model.

The Regional Deference of Japanese noodle Udon

The Regional Deference of Japanese noodle Udon

Preface: Phys. Status Solidi C 8/2

AbstractThe present issue of physica status solidi contains the papers presented at the 37th International Symposium on Compound Semiconductors (ISCS 2010). The symposium was held in Takamatsu, Kagawa, Japan, May 31–June 4, 2010. This symposium was one in an annual series that is held throughout North America, Europe and Asia. The last three conferences were held in Santa Barbara, USA (2009), Rust, Germany (2008) and Kyoto, Japan (2007).The symposium, which began in 1966 under the name “International Symposium on GaAs and Related Compounds” has a long standing tradition in science, technology, and applications of compound semiconductors. At the 2010 conference, 11 subcommittees (Growth and Nanostructure Formation; Electron Devices; Photonic Devices; New Properties and Physics; Spintronics; Nanocharacterization and Nanodevices; GaN and Related Semiconductors; Oxide Semiconductors; Carbon Related Materials; Organic Semiconductors and Other Soft Materials; Solar Cells) covered the entire spectrum of III–V compound semiconductors as well as II–VI, oxide semiconductors, and carbon related materials.The symposium was first collocated with the International Conference on Indium Phosphide and Related Materials (IPRM 2010) as “Compound Semiconductor Week 2010”. The ISCS and IPRM conferences attracted about 670 participants in total and the ISCS 2010 attended by 462 registered participants from more than 22 countries all over the world. Over the course of the symposium, 3 general plenary talks (conducted with IPRM), 3 plenary talks, 41 invited papers, 22 late news papers as well as 368 contributed papers were given as oral or poster presentations. The ISCS 2010 highlighted emerging wide‐band gap and oxide semiconductor materials and devices as well as high‐speed electronics, next generation photonics, and physics studies based on traditional compound semiconductors. The importance of the green application of compound semiconductors was also well addressed.The symposium is also the venue for the attribution of three prestigious scientific awards, the Welker Award, the Quantum Device Award and the Young Scientist Award.The Proceedings contains many of the papers presented at the symposium.We would like to thank all the participants of the ISCS 2010 for contributing to the success of the symposium and acknowledge the diligent work of the committee members and referees of the manuscripts.We would also like to thank Prof. Hiroshi Itoh and other members of Kagawa University for their excellent local organization. Takamatsu, a beautiful city facing an inland sea called “Setonaikai”, has Japanese style gardens, local culture, and the delicious Japanese noodle “Udon”, giving us the ideal location to combine a scientific conference with motivating entertainment.The 38th International Symposium on Compound Semiconductors, organized by Prof. Oliver Ambacher will be held at Berlin, Germany, May 22–26, 2011.January 2011

Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

Flavour-enhancing components of dried herring fillet (migaki-nishin in Japanese) were isolated and evaluated for their effects on sensory perception. Sensory evaluation revealed that addition of dried herring fillet water-soluble extracts to Japanese noodle soup significantly (P < 0.05) enhanced soup flavour characters, such as thickness, mouthfulness and continuity. The extracts were fractionated by dialysis and chromatography. Fractions containing flavour enhancers were isolated by sensory perception. Results from instrumental analyses showed that the kokumi flavour enhancers in dried herring fillet were creatine and creatinine.

Mechanism Involved in the Formation of Characteristic Taste and Flavor during the Production of Dried Herring (Clupea pallasii) Fillet

The objective of this study was to identify the mechanisms responsible for the characteristic taste and flavor of dried herring fillet(DHF, migaki-nishin in Japanese). Dialyzed water-soluble fractions (DWSF)obtained from herring fillet were dried for 4 days, mixed with fatty acids, and the reaction products were evaluated for their effects on sensory perception.To clarify the mechanisms of in situ chemical changes in DHF lipid, ESI-MS analysis was done using a phosphatidylcholine probe. Sensory evaluation revealed that addition of the reaction products of DWSF with docosahexaenoic acid to Japanese noodle soup significantly (P < 0.05) enhanced soup flavor characteristics, such as thickness, mouthfulness, and continuity, compared to the reaction products of DWSF with linoleic acid or capric acid. ESI-MS analyses showed that lyso-derivatives were the most abundant compounds in the lipid fraction of DHF. A small amount of lipid oxidation products and their reaction products were also observed in DHF. This study demonstrated that during the drying period, partial hydrolysis of lipids released free fatty acids. These free fatty acids, or their oxidation products, might react withamino acid-related compounds to generate the characteristic taste and flavor of DHF.

Changes in Chemical and Sensory Properties of Migaki‐Nishin (Dried Herring Fillet) during Drying

Migaki-nishin is a Japanese term that refers to dried herring fillets. It is widely consumed in Japan due to its characteristic flavor enhancing properties. This study was conducted to investigate the changes in chemical and sensory properties of migaki-nishin during drying. Chemical analyses showed that extractive nitrogen and amount of peptides increased significantly (P < 0.05) up to the 8th day of drying and then slightly decreased by the 10th day. Glutamic acid, alanine, glycine, and histidine were the most abundant free amino acids and the largest increase was found in samples dried for 10 d. A decrease in Hunter's L* value (lightness) and increase in b* value (yellowness) as well as browning intensity suggested that nonenzymatic browning occurred in migaki-nishin during drying. Fluorescence spectrophotometric determination also revealed that Maillard reactions progressed throughout the drying period. In addition, available lysine content and free amino groups decreased significantly (P < 0.05) as drying progressed. Sensory evaluation showed that addition of water-soluble extracts to Japanese noodle soup (mentsuyu) linearly enhanced the flavor characteristics such as thickness, mouthfulness, and continuity with the increased length of drying time. These results suggest that during the drying period, proteolysis as well as Maillard reaction products increased markedly, which might contribute to the characteristic taste and flavor of migaki-nishin.

材料配合の異なるめんつゆの食味特性について

材料配合の異なるめんつゆの食味特性について

Effect of nitrogen application at anthesis on Fusarium head blight and mycotoxin accumulation in breadmaking wheat in the western part of Japan

In the western part of Japan, two wheat cultivars, Nishinokaori and Minaminokaori, are currently cultivated for breadmaking. Breadmaking wheat requires a higher protein content compared to the Japanese noodle wheat (the major type of wheat in Japan). This high protein level in the grain is obtained by top-dressing with nitrogen (N) near anthesis. Because such N applications may increase levels of Fusarium head blight (FHB) and consequent mycotoxin [deoxynivalenol (DON) and nivalenol (NIV)] accumulation in the grain, the effect of N application (0, 4, and 8 g/m2) at anthesis on FHB and mycotoxin accumulation in Nishinokaori and Minaminokaori was tested in the greenhouse in 2004 and 2005 and in two fields in 2006. In the greenhouse, plants were spray inoculated at 3, 10, and 20 days after N treatment. In field experiments, colonized maize kernels, which generate ascospores during the testing season, served as inoculum. In all experiments for both cultivars, N application at anthesis significantly increased grain protein as expected, but had no significant effect on FHB and DON and NIV levels in grain. These results suggest that, at least in these cultivars, N can be applied close to anthesis without increasing the risk of FHB and mycotoxin (DON and NIV) accumulation.

Design Rationalization of Irregular Cellular Structures

Complex geometries found in nature are increasingly used as images and analogies for the creation of form and space in architectural design. To be able to construct the resulting complex building forms, strategies to handle the resulting production requirements are necessary. In the example of a design project for a Japanese noodle bar, a strategy for the realization of an irregular cellular spatial structure is presented. In order to represent its complex geometry, building principles relating to foam are applied to transform and optimize the design, which is based on hexagonal, cellular compartments defining the different interior spaces. The principles are converted into software code and implemented into a digital design toolbox to be used within a 3D-modelling environment. Utilizing the tools within the redesign process made a rationalization of the cellular structures possible without sacrificing the desired visual irregularity. The toolbox also enables the extraction of the cell geometry to support the generation of production documents. The result is the dramatic reduction of production effort to realize the complex cellular structures by keeping a maximum of design flexibility and desired visual appearance.