04 Technical Reports
Cereal Foods World, Vol. 63, No. 3
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AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Ramen Noodles
(AACCI Approved Method 66-65.01)
Larisa Cato,1 Gary G. Hou,2 and Hideki Okusu3
1 Australian Export Grains Innovation Centre (AEGIC), South Perth, WA 6151, Australia.
2 Wheat Marketing Centre, Inc., 1200 NW Naito Pkwy, Ste 230, Portland, OR 97209, U.S.A.
3 Nippon Flour Mills Co. Ltd., Tokyo, Japan.
Yellow alkaline noodles (YAN), referred to as “ramen” noodles in Japan, represent more than 40% of all noodles manufactured in Japan. YAN are typically made from flour, water, salt, and alkaline salts and are very popular in Japan, Korea, China, and other countries in Southeast Asia. There are very distinct differences in preferences regarding both the color and eating properties of YAN among consumers in different countries, as well as regional differences within each country. The YAN described in this report refer to Japanese ramen noodles, which were first described in a publication produced by the National Foods Research Institute, Ministry of Agriculture, Forestry and Fisheries in 1985. Due to the wide array of Asian noodle varieties produced and regional differences in processing equipment, no internationally approved standard methods or guidelines had previously been developed for noodle making and evaluation. In 2015 the AACC International Asian Products Technical Committee adopted and modified Guidelines for Making and Cooking Japanese Udon Noodles (AACCI Approved Method 66-60.01). The AACCI Asian Products Technical Committee has now adopted and modified a new method for ramen noodles from the method approved by the Ministry of Agriculture, Forestry and Fisheries–National Food Research Institute of Japan: Guidelines for Making Japanese Ramen Noodles (AACCI Approved Method 66-65.01).
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