JP2001178425A - Soup for cold noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a soup free from the stickiness of oil and fat and the gelatinization and solidification of the soup even at a temperature as low as 0-10 deg.C, having good body and excellent taste and flavor and especially suitable for a cold noodle to be served in cooled state by using soybean oil, sesame oil, etc., as the oil and fat. SOLUTION: Cattle meat, fish, shellfish and/or vegetable are brought into contact with an oil and fat having high unsaturated fatty acid content and high iodine value to effect the transfer of the flavor and taste components of the cattle meat, fish, shellfish and/or vegetable to the oil and fat. The oil and fat obtained by the above treatment is collected and added to a cold soup cooled to 0-10 deg.C in an amount of 0.1-3% to obtain the objective soup for cold noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing oils and fats which does not stick and does not gel even under low temperature conditions, for example, at 0 to 10 ° C.
The present invention relates to the production of a cold-fried noodle soup that does not solidify and has excellent flavor.

[0002]

2. Description of the Related Art A general method of making soup for noodles such as ramen is to add cooking oil such as salt, soy sauce, leek oil, and lard to boiled soup such as chicken and pork bones, boiled and kelp. In general, boiled noodles are immersed inside, and ingredients such as chashu, menma, leek, and bean sprouts are generally placed on the noodles and served as a finished product. It is common to eat Chinese noodles while they are hot.

[0003] Noodles eaten in cold soup are commonly found in soba, so-called Japanese soba, but ramen, Chinese noodles, etc. are served during the summer in a cold soup. There is only one containing vinegar, which is referred to as a soup such as ramen or Chinese noodles.

[0004]

The umami components of soups such as ramen and Chinese noodles include amino acids, nucleic acids, inorganic salts, and carbohydrates extracted from chicken gala, pork bones, dried kelp, etc. In addition to the delicate balance of the ingredients, the flavour of chicken ash, pork bone-derived fat, and, in some cases, leek oil and lard, which are added later, also contribute as important constituents of umami and flavor. are doing.

[0005] Originally, ramen and Chinese noodles are generally eaten while they are hot, and there is even a reputation for saying that heat is also a taste.

However, in recent years, so-called cold ramen and cold noodles, in which boiled ramen and Chinese noodles are quickly cooled in a cold soup, soaked in cold soups, and eaten, are preferred, and until citizenship is obtained. Has been reached. For cold ramen and cold noodle soup, simply diverting hot ramen or Chinese noodle soup contains oils and fats contained in the soup mainly because of animal fats and oils. If it does not solidify, it will increase its viscosity even if it does not solidify, and will emphasize only the very unpleasant texture and the unpleasant flavor of fats and oils. Therefore, in general, the soup is provided after the soup is once cooled, except for the solidified fats and oils. Therefore,
Compared to the flavor of hot noodle soup, the flavor of oil and fat is lacking, or it is present in cold soups that are lacking in taste. No satisfactory soup has been reported yet.

[0007]

Means for Solving the Problems In view of such circumstances, the present inventors have decided to provide cold ramen and Chinese noodles at a level comparable to that of hot soup. That is, the present inventors have conducted research from various fields, and the cold soup has a flavor derived from fat and oil as well as the hot soup, and does not gel, solidify, We succeeded in developing a delicious liquid ramen and cold soup for Chinese noodles, and completed the present invention.

The present inventors have conducted intensive studies on the fats and oils used in the present invention. As a result, the fats and oils which do not gel and harden even at low temperatures, that is, fats and oils having a high unsaturated fatty acid content, It has been found that good results can be obtained by using oils and fats having a high oil content. Specifically, corn oil, sesame oil, soybean oil, safflower oil, sunflower oil, rapeseed oil, olive oil, cottonseed oil and the like were good examples of oils and fats. When used, these fats and oils may be used alone, or two or more kinds may be used in combination and mixed. Even at a low temperature such as 0 to 10 ° C., the gel does not gel, does not solidify, and is functional. It was rated as delicious and good.

As fats and oils used in the present invention, seasoned fats and oils can be used in addition to the above-mentioned fats and oils.
Seasoning oils and fats are raw or dried beef, pork, chicken, seafood, vegetables (green onions, ginger, garlic, carrots, flavored vegetables, etc.), and at least one of the fruits (this is crushed or shredded) (It may or may not be necessary) to transfer the flavor to oils and fats, and can be produced, for example, as follows.

(1) Dipping beef in oil or fat, or spraying or applying fat or oil to beef. (2) 5 to 30% fat, preferably 10 to 10% beef
-20%, and transfer the beef flavor to fats and oils at room temperature or by heating (stirring, microwave treatment, etc.). (3) If necessary, add an emulsifier (soybean lecithin, egg yolk lecithin, gelatin, albumin, casein, alginate, etc.) and mix the beef extract and fats and oils to transfer the beef flavor to the fats and oils.

The soup for cold noodles according to the present invention is produced by adding the above fats and oils and / or flavored fats and oils to the soup.
Here, the soup is a mixture obtained by adding and mixing at least one of a seasoning liquid and a seasoning (containing soy sauce, miso, salt, and soup stock) on a soup base, and includes a straight type, a concentrated type, and a dried product. Any of these types (soup base, sauce, etc. can use any of these types). In producing the soup, the sauce and the seasoning liquid may be separately produced and added to the soup base when necessary, or may be added when producing the soup base.

As the soup base, for example, the following can be used. (1) An extract obtained by boiling chicken chicken, pork bones, dried kelp, kelp, vegetables, fruits, ginger, garlic, etc. (extraction type). (2) Blend of meat extract, chemical seasoning, soup stock, ginger powder, etc. (blend type). (3) Commercial soup base (straight, concentrated, dry type).

In order to produce the soup for cold noodles according to the present invention, a soup is prepared by adding a sauce and other seasonings to a soup base. Or a seasoning treatment if necessary), and the above-mentioned fats and oils and / or seasoning fats and oils may be added and mixed. In this case, the addition of the fat (and / or seasoning fat) is preferably performed at a low temperature (for example, about 0 to 15 ° C, preferably 0 to 10 ° C, and in the present invention, the soup is referred to as a cold soup). Can be added.), And the amount added is 0.0
It is good to be in the range of about 5 to 5%, preferably 0.1 to 3%.

[0014] In the case of the extraction type, for example, the extract is subjected to a cooling treatment, such as leaving it in a refrigerator overnight, to remove oils and waters floating on the liquid surface. If it is treated with (fat) oils and fats, a clean and excellent flavored cold noodle soup can be obtained. In addition, in the case of a concentrated type, the soup or soup base is prepared by diluting or, in the case of a dried product, reconstituting with water and performing necessary processing. If necessary, in these cases, of course, it is possible to add a sauce and / or treat (seasoning) fats and oils after cooling in advance.

According to the present invention, for example, when the taste of a cold soup base is rich, the flavor can be expected to be improved only by adding fats and oils. By contacting oils and fats with oils and fats, it is possible to add richer animal- and plant-derived ingredients to make richer flavors, and also to make cold, thin soups richer. .

The soup for cold noodles according to the present invention may be marketed by packaging the soup to which the (seasoned) fats and oils are added and mixed, or by packaging the soup and the (seasoned) fats and oils separately. You can do it, and you can add noodles (ramen, cold noodles, udon,
Soumen, rice noodles, xymen, etc.) can be set together and marketed.

A cold noodle was prepared using the cold noodle soup according to the present invention, and this cold noodle was subjected to a sensory test panel. As a result, a conventional noodle soup containing animal-derived fats and oils was obtained. The cold soup according to the present invention obtained a very good sensory evaluation result, as compared with the case where is a cold ramen. Hereinafter, the present invention will be described more specifically with reference to examples.

[0018]

Example 1 (Preparation of cold ramen soup-soy sauce taste) A cold ramen soup-soy sauce taste base was prepared according to the composition shown in Table 1.

[0019]

The cold ramen soup prepared according to the composition shown in Table 1 was diluted with 9 volumes of water for 1 volume of the soy sauce taste base.
Further, the seasoning oil prepared in Example 3 was added to prepare a cold ramen soup-soy sauce soup.

[0021]

Example 2 (Cold Ramen Soup-Preparation of Soy Sauce) Soy sauce ramen sauce was prepared according to the composition shown in Table 2.

[0022]

Further, the ingredients shown in Table 3 were placed in a pot, put on a fire, and when the water was brought to a boil, the heat was turned down to a low heat, and the mixture was simmered for 3 hours while removing an acne. The stewed product was filtered with gauze to remove solids, placed in a refrigerator, and left overnight. The oil floating on the liquid surface was carefully removed with a spoon to prepare a base soup for 30 persons.

[0024]

30 ml of the sauce of soy sauce ramen was diluted with 300 ml of base soup, and 1 g of the seasoning oil prepared in Example 3 was added to prepare a cold ramen soup-soy sauce taste soup.

[0026]

Example 3 (Preparation of seasoning oil) chopped garlic 10 tsp
g, core onion 10g, chopped leek 10g and chopped scallop 10g in 100g soybean oil so as not to burn,
These flavors were transferred to soybean oil. Next, the seasoning oil was used except for the solid matter.

[0027]

Example 4 (Sensory evaluation result 1) 180 g of boiled and cooled ramen was added to the cold ramen soup-soy sauce flavor shown in Example 2 to make a cold ramen, and the sensory evaluation was conducted by an evaluation panel of 20 persons Was done. The results are shown in Table 4. The control was divided into small portions of the base soup prepared in Example 2 before being stored in the refrigerator, left at room temperature, and mixed with 300 ml of base soup in a state where oil floating on the surface was not removed and 30 ml of soy sauce ramen sauce. The noodles were added under the same conditions except that no seasoning oil was added. As a result, the cold ramen soup according to the present invention was preferred in all of the aroma, taste and overall evaluation as compared with the control.

[0028] (The numbers indicate the number of people preferred.)

[0029]

Example 5 (Results of Sensory Evaluation 2) 180 g of cooled ramen soup was added to the cold ramen soup-soy sauce taste shown in Example 2 to make cold ramen, and the sensory evaluation was conducted by a panel of 20 persons. An evaluation was performed. The results are shown in Table 5. As a control, the soup prepared in Example 2 was stored in a refrigerator overnight, and the soy sauce ramen sauce (30 ml) was added to the soup (300 ml) without the oils and fats that had solidified and floated on the surface.
Was added, and noodles were added under the same conditions except that no seasoning oil was added. As a result, the cold ramen soup according to the present invention was preferred in all of the aroma, taste and overall evaluation as compared with the control.

[0030] (The numbers indicate the number of people preferred.)

[0031]

Example 6 (Preparation of seasoning oil and fat) The procedure of Example 3 was repeated, except that sesame oil was used instead of soybean oil, to obtain a seasoning oil and fat. The soup for cold noodles prepared using this seasoning oil / fat had a sesame flavor and was rich in rich flavor.

[0032]

According to the present invention, even at a low temperature of 0 to 10 ° C., fats and oils do not become sticky, do not gel, do not solidify, have richness, are excellent in flavor, and are provided in a cold form. A cold noodle soup particularly suitable for noodle making can be created.

Claims (3)

[Claims] 1. A method comprising adding at least one of fats and oils or seasoned fats and oils shown in the following (A) and (B) to cold soup at 0 to 10 ° C. in an amount of 0.1 to 3%. Soup for cold noodles. (A) Fats and oils having a high content of unsaturated fatty acids and a high iodine value. (B) After at least one of meat, seafood, and vegetables is brought into contact with the fat (A), and at least one flavor or taste component of the meat, fish, or vegetables is transferred to the fat or oil. , Fats and oils, and obtained seasoned fats and oils. 2. The refrigeration oil according to claim 1, wherein the fat or oil (A) is at least one of corn oil, sesame oil, soybean oil, safflower oil, sunflower oil, rapeseed oil, olive oil, and cottonseed oil. Soup for noodle making. 3. The cold noodle soup is characterized in that the fat and oil are not sticky, do not gel, and do not solidify even under a low temperature condition, and are excellent in flavor. 3. The cold noodle soup according to 1 or 2.