Udon Noodles Research Articles

Quality Attributes of White-Salted Noodles

Noodles have been a part of our diet for a long time. In Asia, white-salted, Cantonese and instant fried types of noodles are widely consumed. White-salted noodles, also called Udon noodles, are consumed as wet or dried form. White-salted noodles are deeply favored in Korea and Japan and more consumption of Cantonese noodles are observed in other Asian countries. The quality attributes of white-salted noodles are predominantly dependant by wheat flour components, such as starch, protein and pigments, as wheat flour, water and salt are main raw materials of white-salted noodles. In several studies, the ratio between amylose and amylopectin is a key determinant of textural properties of white-salted noodles; hardness of white-salted noodles did have a significant (p<0.05) increase when amylose content in wheat flour was increased. The textural properties of white-salted noodles was not affected much by the protein content, especially protein content of flour was in the range of 10% ~ 13%. It seems that starch plays more important role than protein in the textural properties of white-salted noodles. Carotenoids and flavonoids pigment are major contributors of color of white-salted noodles.

Relationship between Additive Rate of Fiber Powder with Various Particle Size Distribution and Mechanical Properties of Powder Added to Udon Noodle

Relationship between Additive Rate of Fiber Powder with Various Particle Size Distribution and Mechanical Properties of Powder Added to Udon Noodle

乾麺の製麺·調理における放射性セシウムの動態解析

乾麺の製麺，茹で調理における放射性セシウムの濃度，加工係数Pf，および残存割合Frを調べ，乾燥処理が放射性セシウムの動態に及ぼす影響を評価した．製麺加工では乾燥処理により水分が蒸発するため，放射性セシウム濃度の低下は認められず，加工係数Pfは太麺（1.8mm×3mm) 0.935，細麺（1.1mm，丸麺）0.977となった．一方，適正な茹で調理により，太麺·細麺ともに放射性セシウム濃度は茹でる前の1/10以下になり，麺に含まれる放射性セシウムの80%以上が茹で麺から除去されることが示された．今回の乾麺の茹で調理における放射性セシウムの動態は，我々がすでに報告している生麺の茹で調理の動態と同程度であったことから，製麺加工時の乾燥処理は，茹で調理における放射性セシウムの動態に影響を及ぼさないことが明らかとなった．

Noodle production and consumption: from agriculture to food tourism in Japan

This study aims to examine the extent to which and how a regional daily humble food and foodways as a signifier of local and regional identities contributes to the regeneration and rejuvenation of the region through food tourism in Japan. Within an exploratory case study mode, the research context focuses on Japanese udon noodles, and the geographical focus of the study is Kagawa prefecture located in the island of Shikoku. The findings suggest that the historical, social and cultural significance of udon noodles production and consumption in Kagawa is the centre of local and regional identities, which in fact resulted in the creation of a new tourism trend, the so-called udon tourism, among Japanese domestic tourists. Implications for future research will be suggested.

Long‐term change in consumer acceptance for salt‐reduced ‘udon noodle soup’ over repeated intake at home

SummaryThe objective of this study was to compare consumer acceptability of sweet (SW) and salty (SA) udon noodle soups over repeated intakes. SW was reformulated by reducing the salt by 15.0% in comparison with SA to offer a less salty udon noodle soup. Although there were different intensities in some attributes, it was verified that SW and SA had similar consumer acceptabilities. The overall acceptance, degree of boredom and degree of appetite to retaste were stable over the ten sessions, showing no statistically significant difference. The increase of sweetness in udon noodle soup did not generate a gradual decrease of consumer acceptance. On the other hand, consumer perception of the intensities of sweetness and saltiness for SW and SA gradually decreased as the tasting went on. Reformulation by increasing sweetness and decreasing saltiness for udon noodle soup will not influence negatively for long‐term consumer acceptability and can apply to the commercial formula for ‘salt‐reduced udon noodle soup’.

ARE JAPANESE TRADITIONAL STAPLE FOODS, RICE AND UDON NOODLE, INCREASED RISKS OF INCIDENT METABOLIC SYNDROME?

The UNESCO is expected to register traditional Japanese food as an intangible cultural heritage asset in December, 2013. However, the association between rice intakes and metabolic syndrome (MetS) is under controversy. There is no study on the association between udon noodle intakes and MetS. A

Black Noise: Design Lessons from Roasted Green Chiles, Udon Noodles, and Pound Cake

ABSTRACT A recent issue of the journal Design and Culture included Lucy Kimbell's interview of object-oriented ontology philosopher Graham Harman. The invitation was premised on Harman's ability to counter the contemporary focus on user-centered design with an object orientation. Harman's appearance in the world of design discourse presents a paradox. To ask what object-oriented ontology that explicitly rejects anthropocentrism can offer user-centered and decidedly anthropocentric design practice seems to miss the point of an object orientation. An answer to the paradox may reside in Ian Bogost's account of the metaphorism of object-oriented ontology. This essay explores Bogost's Alien Phenomenology, or What It's like to Be a Thing, which uses Harman's metaphor of black noise as “the background noise of peripheral objects,” and considers the design implications of Bogost's call to amplify black noise and linger in the speculative fiction of things, such as roasted green chile peppers, udon noodles, and pound cake.

New efficacy of LTRAs (montelukast sodium): it possibly prevents food-induced abdominal symptoms during oral immunotherapy

BackgroundThe aim of the study was to elucidate whether leukotriene receptor antagonists (LTRAs) can prevent severe allergic reactions, which occur during oral immunotherapy (OIT) in children with food allergies.FindingsFive children with food allergies [3 allergic to hen’s egg (HE), 1 to wheat, and one to cow’s milk (CM); aged between 7 and 12 years; median, 8.5 years] who were started on LTRAs during OIT were retrospectively selected from among 63 children undergoing OIT. In the rush phase, after the administration of the initial dose which was set in open food challenge test, the subsequent doses were increased by approximately 1.2 times of the previous dose and were administered every 2 hours, 4 times a day. The target doses of hen’s egg, wheat (udon noodle), and cow’s milk in the rush phase were 50 g, 200 g, and 200 ml, respectively. The ingestion of the target dose was continued at home every day for at least a year in the maintained phase.Four participants experienced intractable abdominal pain during the rush phase; therefore, the loading dose was not increased in these children. However, the administration of LTRAs prevented their symptoms, resulting in the completion of the rush phase. One participant also experienced intractable abdominal pain during the maintenance phase. After receiving LTRAs, the target dose was able to tolerated.ConclusionThe findings from this retrospective study suggest that the administration of LTRAs is useful for the prevention of adverse allergic reactions such as abdominal pain during OIT.

Effects of Adding Lyophilized Ulva pertusa Powder to Udon Noodles

Effects of Adding Lyophilized Ulva pertusa Powder to Udon Noodles

うどん調理における放射性セシウムの動態解析

太さの異なる2種類のうどん生麺，太麺（2.5 mm × 3 mm）と細麺（1.5 mm × 1.5 mm）を作成し，それぞれにおいて茹で時間を変えて調理し，麺の太さと茹で時間が放射性セシウムの動態に及ぼす影響を評価した．太麺，細麺ともに茹で調理により，放射性セシウムが有意に低減されることが分かった．しかし，茹で時間の延長による加工係数の変化は，太麺で20分間まで，細麺で4.5分間までは有意に低下したが，それ以降は茹で時間の延長による有意な低下は認められなかった．残存割合は太麺では10分間で，細麺では3分間までは有意な低下が認められたが，それ以降は有意な低下は認められなかった．これらのことから，喫食に適する茹で時間（太麺では20分間，細麺では3-4.5分間）の調理において，茹で麺と茹で湯間の放射性セシウムの濃度勾配が小さくなり，それ以上の茹で時間の延長では，茹で麺の放射性セシウム濃度の有意な低下は起こらないことが明らかとなった．また，細麺のほうが太麺よりもより短い茹で時間で放射性セシウムの低減効果が得られるが，両茹で麺とも茹で調理により80 %以上の放射性セシウムが除去された．

Application of high beta-glucan barley to bread and udon noodle

Application of high beta-glucan barley to bread and udon noodle

北海道のコムギ品種開発と生産・加工利用の変遷

Most of the spring wheat in Hokkaido was replaced by winter wheat after the release of the winter hardy variety ‘Hokuei’ in 1954 ; the target of wheat breeding subsequently shifted to increased yield. After the release of the winter wheat variety ‘Horoshirikomugi’, with good storage tolerance and disease resistance, in 1974, wheat production in Hokkaido increased remarkably. At the time, Hokkaido’s wheat was mostly consumed for bread-making, and millers demanded hard wheat with higher protein content. However, the higher yield of new varieties resulted in lower protein content, generating a negative reputation because of poor bread-making qualities. Therefore, we focused on Japanese ‘Udon’ noodles, which require intermediate protein content, in consultation with millers. Our aim was to develop a winter wheat with good Udon noodle-making qualities, similar to those of Australian Standard White (ASW). ‘Chihoku-komugi’, which was released in 1981, showed slightly lower amylose content and good Udon-making qualities, because the amylose content of flour is greatly associated with the texture of Udon noodles. This variety was regarded as one of the best domestic wheat varieties for Udon noodle-making ; however, its lower disease resistance, poor milling qualities, and undesirable flour color did not satisfy farmers and millers. This led us to screen breeding lines of early generations by evaluating milling qualities and flour color. As a result, a new variety, ‘Kitahonami’, with good noodle-making and milling qualities, similar to those of ASW, was developed in 2006. ‘Kitahonami’ shows excellent milling qualities and flour color, high yield, good resistance to diseases, and pre-harvest sprouting, which is satisfactory to farmers and millers. ‘Kitahonami’ is currently cultivated throughout Hokkaido.

Development of the rice-powder manufacturing system using underwater shock wave

Self-sufficiency in food is very low (about 40%) in Japan. Therefore, the rice powder is paid to attention because it can be processed to the udon (noodle) and bread etc. We has already developed the rice-powder disintegrator using the underwater shock wave by the electrode. But it has not been cleared what is the most suitable pressure vessel. The purpose of this study is to investigate the most suitable configuration of the pressure vessels for manufacturing the rice-powder using the underwater shock wave. Experimental conditions to manufacture the rice-powder (particle size is 100 μm) is clarified using this device. Moreover, the manufacturing efficiency of the rice-powder, the relation between the number of the shock wave generation and the grain degree of rice-powder is clarified.

Dynamics of radioactive cesium (134Cs and 137Cs) during the milling of contaminated Japanese wheat cultivars and during the cooking of udon noodles made from wheat flour.

The fate of radioactive cesium ((134)Cs plus (137)Cs) during the milling of contaminated Japanese wheat cultivars harvested in FY2011, and during the cooking of Japanese udon noodles made from the wheat flour, was investigated. Grain samples containing various radioactive cesium concentrations (36.6 to 772 Bq/kg [dry weight]) were milled using a laboratory-scale test mill to produce eight fractions: three break flours (1B, 2B, and 3B), three reduction flours (1M, 2M, and 3M), bran, and shorts. The concentrations of radioactive cesium were found to be highest in the bran fractions of all the samples tested, with 2.3- to 2.5-fold higher values than that of the whole grain. Shorts contained radioactive cesium levels similar to that of the whole grain. In contrast, radioactive cesium concentrations in other fractions were found to be less than half the concentration in whole grain. The average processing factor (PF) value calculated for patent flour (0.401 ± 0.048), made from the mixture of 1B, 2B, 1M, and 2M for human consumption, or for low-grade flour (0.467 ± 0.045), made from the mixture of 3B and 3M, was found to be less than 0.5; whereas the average PF value (2.07 ± 0.232) for feed bran (mixture of bran and shorts), which has been used mainly as livestock feed in Japan, was over 2.0. Boiling udon noodles (made from patent flour) resulted in a substantial reduction (>70 % of initial amount) of radioactive cesium. Moreover, radioactive cesium was reduced further (<10 % of the initial amount) in the subsequent rinsing process, and the PF value of boiled noodles was recorded as 0.194. These results demonstrated that patent flour containing radioactive cesium can be made safe for human consumption by adopting the standard limit for radioactive cesium in wheat grain and that radioactive cesium in udon noodles is substantially reduced by cooking.

Effects on the Quality and Cooking Property of Frozen Udon Noodles Figuration

Effects on the Quality and Cooking Property of Frozen Udon Noodles Figuration

Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice

A videofluorographic (VF) swallowing study was performed on 22 healthy volunteers to observe the complete mastication and swallowing phases for Japanese udon noodles and white rice. The hardness, stickiness, and cohesiveness of food samples were measured using a food texture analyzing system. VF images were acquired using a versatile fluoroscopic unit and barium sulfate was used as a contrast medium. Udon noodles had a harder and smoother food texture than white rice. Fewer chewing movements and more stage 2 transport were seen during the consumption of udon noodles than for white rice.

米粉うどんの物性と食味に及ぼすグルテン添加量、圧延回数、熟成時間の影響

米粉うどんの物性と食味に及ぼすグルテン添加量、圧延回数、熟成時間の影響

Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

ABSTRACTReduced amylose wheat (Triticum æstivum L.) produces better quality noodles and bread less prone to going stale, while little is known about the relationships between amylose content and the quality of soft wheat baking products such as sugar snap cookies (SSC) and Japanese sponge cakes (JSC). Near‐isogenic lines developed from wheat cultivar Norin 61, differing in their level of granule‐bound starch synthase (Wx protein) activity, were used to produce wheat grains and ultimately flours of different amylose contents. These were tested with regard to their effect on soft wheat baking quality and solvent retention capacities (SRC). Amylose content was strongly correlated to cookie diameter (r = 0.969, P &lt; 0.001) and cake volume (r = 0.976, P &lt; 0.001), indicating that the soft wheat baking quality associated with SSC diameter and JSC volume were improved by an incremental increases in amylose content. Among the four kinds of SRC tests (water, sodium carbonate, sucrose and lactic acid), the water SRC test showed the highest correlation with amylose content, SSC diameter, and JSC volume. When the regression analysis was conducted between the nonwaxy and partial waxy isogenic lines that are available in commercial markets, only water SRC was significantly correlated to amylose content (r = –0.982, P &lt; 0.001) among of four SRC tests. This suggests that, unlike udon noodle quality, high‐amylose content is indispensable in improving soft wheat baking quality, a process requiring less water retention capacity.

A novel codominant marker for selection of the null Wx-B1 allele in wheat breeding programs

Waxy protein (granule-bound starch synthase I) is a key enzyme in the synthesis of amylose in endosperm tissue. The amylose content of wheat flour plays a significant role in determining Japanese udon noodle quality. Most wheat cultivars suitable for producing udon noodles have a low amylose level due to a lack of Wx-B1 protein conditioned by null Wx-B1 alleles. It was previously determined that the entire coding region of the wheat Wx-B1 gene is deleted in the most common null allele. However, the extent and breakpoints of the deletion have not been established. In this study, the position of the 3′ deletion breakpoint was refined by mapping with PCR-based markers. Using information from this analysis, a chromosome walk was initiated and the DNA sequence flanking the deletion breakpoints was obtained. The deletion included a 3,872 bp region downstream from the termination codon of Wx-B1 gene. Based on similarity with T. monococcum sequences, it was estimated that approximately 60 kb upstream of the Wx-B1 gene was also deleted. Using this sequence information, a codominant marker for the identification of the Wx-B1 null allele was developed. This marker can unambiguously identify heterozygous plants, which will accelerate the selection of partial waxy mutants carrying the Wx-B1 null allele.

澱粉質食品素材の調理・加工適性に関する理化学的研究

1. The cooking and processing properties of newly developed rice. Newly developed rice was studied for its cooking and processing properties as milled rice, flour, and starch. To clarify the cooking, taste and physicochemical properties of rice is important in order to use it in cooked and processed foods. For the purpose of clarifying the factors influencing the taste of rice, the structure of starch was analyzed by measuring the amylose content and amylopectin unit-chain distribution using gel filtration. The average chain-length of amylopectins was determined by the rapid Smith degradation method and non-reducing residue measurement. The cooked rice, whose starch was low in apparent amylose content measured by gel chromatography, high in longer chain length fraction (Fr. II) and short in average chain-length of amylopectin, had a soft and sticky texture, and it was preferred in sensory evaluation. Thus, the relationship between the taste of rice and the rice starch structure was observed. In addition, a rapid, convenient and accurate method of evaluating rice texture is essential because the firmness and adhesiveness of cooked rice is important in the evaluation of sensory attributes. Using the new model of tensipresser at low and high compressibilities, the new texture evaluation method for cooked rice was applied to measure the firmness, adhesiveness, strength, and flexibility of cooked rice. The relationship between the texture and sensory attributes was clarified. II. Cooking and processing properties of starch derivatives. Laboratory samples of starch derivatives from corn and wheat starches were studied for the influences of chemical treatment and lipid on their gelatinization, swelling, and gelforming properties and the experiment was carried out in cooperation with Dr. Seib. In addition, the effect of starch derivatives on Japanese foods was examined. A commercial sample of hydroxypropylated wheat starch, obtained from Midwest Grain Products Inc., was used for Udon noodles, pie fillings, and oriental dumplings, and the texture and sensory attributes were compared with those of hydroxypropylated waxy maize, which isthe most popular starch derivative in United States and was obtained from National Starch and Chemical Co. Those Japanese foods prepared with hydroxypropylated wheat starch showed improved softness of the gel, texture and preferences, reduced preparation time and increased storage stability at low temperature, compared with those prepared with wheat starch. The result indicated that starch derivatives had the effect of improving the quality of cooked foods.