Pokka Sapporo Food & Beverage Ltd. (President: Masashi Sato, Headquarters: Nagoya City, Aichi Prefecture), a group company of Sapporo Beer Co., Ltd., announces the results of its verification of the effects of adding "Pokka Lemon 100" to boiling water on the physical properties and microstructure of somen, conducted with the analytical cooperation of Mikakori Strategy Research Institute Co., Ltd., as part of a new proposal for the culinary functions of "Pokka Lemon 100" (Note 1).

Focusing on the Texture of "Somen," a Reliable Summer Companion

As summer arrives in full swing, the season for increased somen consumption begins, driven by rising temperatures and growing household demand ahead of summer vacation. Somen is widely enjoyed for summer lunches and dinners as a refreshing dish that is quick and easy to prepare.

In this verification, which demonstrates a new culinary function of "Pokka Lemon 100," it was found that adding a small amount of "Pokka Lemon 100" (1 mL per liter of water, or 1/5 teaspoon) to the somen boiling water improves the texture (firmness and chewiness) of the somen.

Test Methods

- Physical Property Measurement -

(1) Test Overview: The physical properties of somen noodles were objectively compared under conditions with and without the addition of "Pokka Lemon 100" to the boiling water.

(2) Measurement Method:

(3) Acquired Indices (5): 1 H1 (Hardness at the start of biting) 2 L1 (Deformation amount up to H1) 3 A1 (Work required to bite through) 4 S1 (Collapse pattern after fracture) 5 MAX Stress (Maximum stress during measurement)

- Results -

Under conditions where 1 mL (approximately 0.1%) of "Pokka Lemon 100" was added per 1 L of water, significant differences were observed compared to normal conditions, particularly in machine-made noodles [without vegetable oil], with H1, A1, and MAX Stress showing clear differences. H1 (Hardness at the start of biting) increased by +22.7%, and MAX Stress (Maximum stress) increased by +22.0%. In hand-stretched noodles [with vegetable oil], a significant difference was also observed in A1, and changes in the same direction were confirmed for H1 and MAX Stress. This indicates that both machine-made and hand-stretched noodles have the potential to improve their texture with a simple extra step.

[Interpretation as Physical Indices]

An increase in H1 and MAX Stress indicates "greater resistance at the start of biting = stronger chewiness," and an increase in A1 indicates "greater work required to bite through = more satisfying chew."

[Interpretation of Brand Differences]

Because machine-made noodles do not contain vegetable oil, citric acid can easily act from the surface to the interior of the noodles, leading to a more pronounced effect. In contrast, hand-stretched noodles contain vegetable oil, which may form a film on the surface that hinders the penetration of citric acid, potentially resulting in a relatively smaller effect compared to machine-made noodles.

- Microstructure Observation -

(1) Test Overview: We confirmed how the difference in "chewiness" observed in the physical property measurements appeared in the structure of the noodle surface and cross-section (outer and inner layers).

- Results -

In all samples, conditions where "Pokka Lemon 100" was added showed fewer irregularities and disturbances on the noodle surface, with a uniformly smooth structure overall. In the cross-section images, the central part of the noodles had a denser structure under the conditions where "Pokka Lemon 100" was added.

These results are consistent with the improvement in "chewiness" confirmed by physical property measurements, suggesting that the addition of "Pokka Lemon 100" to the boiling water affects the noodle structure and leads to improved texture.

Summary

This test demonstrated that the simple measure of adding a small amount of "Pokka Lemon 100" to the boiling water can potentially improve the texture of somen, such as its firmness and chewiness.

We will continue to focus on the value and functions of "Pokka Lemon 100" and propose new ways to enjoy and utilize it through simple measures in various ingredients and cooking scenarios.

*1... These results are based on physical measurements using a tensipresser and SEM observation, and do not include verification of preference through sensory evaluation.

*2... A test method that captures the destruction and deformation of food in a single compression. It acquires "hardness at the moment of starting to bite" and "work required to bite through" as physical indices and is suitable for evaluating the firmness and chewiness of noodles.

~ Somen Recipes Using "Pokka Lemon 100" to Enjoy This Summer ~

*These recipes use "Pokka Lemon 100" in the dashi or dipping sauce.

〇 Refreshing Flavor to Stimulate Your Appetite! Dashi Lemon Somen

Recipe Link: https://www.pokkasapporo-fb.jp/recipes/detail-2729.html

〇 Easy Lemon Somen

Recipe Link: https://www.pokkasapporo-fb.jp/recipes/detail-2707.html

Dashi Lemon Somen Easy Lemon Somen

FACT BOX

  • Source: PR TIMES
  • Category: 研究結果