JP2012244941A - Flavor improving method of pasta - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pasta in which flavor is improved, and to provide a method in which when pasta sauce is twined, the flavor of the pasta sauce can be improved also.SOLUTION: Sucralose or thaumatin is kneaded in a pasta raw material, thus improving the flavor of pasta.

Description

  The present invention relates to a pasta flavor improvement method, and more particularly, to a pasta flavor improvement method characterized by kneading sucralose or thaumatin into a pasta raw material.

Pasta is a general term for Italian noodles, and there are various shapes and flavors of pasta, such as spaghetti and macaroni.
It is known to add fats and oils such as butter, butter oil, margarine, and shortening to the noodle raw material in order to impart a taste and mouthfeel peculiar to pasta. (Patent Document 1).

Sucralose and thaumatin have a sweetness several hundred to several thousand times that of sucrose, and are used as sweeteners for various foods as high-intensity sweeteners.
Patent Document 2 describes that by adding sucralose, it is possible to mask the powdery odor of powder processed foods such as noodle products such as Chinese noodles and pasta that are processed and cooked using wheat flour, buckwheat flour and the like as raw materials. .
Patent Document 3 describes a flavor improvement method for salt-containing foods characterized by adding sucralose to salt-containing foods. Examples of salt-containing foods include pasta sauce and snack noodles. Yes.
However, none of them describes that the flavor of pasta can be improved by kneading sucralose into the raw material of pasta.
Patent Document 4 describes a retort food in which a heat treatment odor is masked by adding thaumatin, and describes the use of thaumatin in a retort-treated pasta sauce.
However, it is not described that the flavor of pasta can be improved by kneading thaumatin into the raw material of pasta.

JP-A-11-290010 WO00 / 24273 Publication JP-A-8-205814 JP 2001-112422 A

  The method of adding fats and oils such as butter described in Patent Document 1 to the noodle raw material not only increases the cost, but also does not make use of the flavor of the raw material of the noodle raw material, and also affects the physical properties such as the noodle strain. There was fear and it was not preferable.

  In light of the above-described problems of the prior art, the present inventors have conducted extensive research and found that the flavor of pasta can be improved by kneading sucralose or thaumatin into the raw material of pasta.

That is, this invention relates to the flavor improvement method of the pasta hung up below.
Item 1. A method for improving the flavor of pasta, characterized by kneading sucralose or thaumatin into pasta ingredients.
Item 2. The method for improving the flavor of pasta according to Item 1, wherein 1 × 10 ⁻⁶ to 1 × 10 ⁻² parts by mass of sucralose is kneaded with 100 parts by mass of flour which is a raw material of pasta.
Item 3. The method for improving the flavor of pasta according to Item 1, wherein thaumatin is kneaded in an amount of 1 × 10 ⁻⁸ to 1 × 10 ⁻³ parts by mass with respect to 100 parts by mass of wheat flour as a raw material of the pasta.

The flavor of pasta can be improved by kneading sucralose or thaumatin into the raw material of pasta.
Further, when entangled with pasta sauce, there is also an effect that the flavor of pasta sauce can be improved.

The present invention relates to a pasta flavor improving method characterized by kneading sucralose or thaumatin into pasta ingredients.
Sucralose used in the present invention is a high-intensity sweetener having a sweetness about 600 times that of sucrose. The sucralose used in the present invention is commercially available, and examples thereof include Sun Sweet SU100 manufactured by San-Ei Gen FFI Co., Ltd.
The thaumatin used in the present invention is a protein extracted from the fruit of a plant called Thaumatococcus danielli BENTH. And is known as a high-intensity sweetener having a sweetness of about 3000 to 8000 times that of sucrose. ing.
The thaumatin used in the present invention can be obtained commercially, and examples thereof include Neo San Marc AG manufactured by San-Ei Gen FFI Co., Ltd.

In the present invention, the ratio of sucralose and thaumatin added to the raw material of pasta is 1 × 10 ⁻⁶ to 1 × 10 ⁻² parts by mass, preferably 1 × 10 ⁻⁵ to 1 × 10 in the case of sucralose with respect to 100 parts by mass of flour as the raw material of pasta. ^-2 parts by weight, more preferably 5X10 ^-5 ~5X10 ^-3 parts by weight, also if thaumatin 1X10 ^-8 ~1X10 ^-3 parts by weight, preferably from 5X10 ^-8 ~1X10 ^-4 parts by weight, more preferably 7 ⁵ × 10 ^{−8 to} 7.5 × 10 ⁻⁵ parts by mass.
If the sucralose content is less than 1 × 10 ⁻⁶ parts by mass or the thaumatin content is less than 1 × 10 ⁻⁸ parts by mass with respect to 100 parts by mass of wheat flour as a raw material for pasta, the effect of improving the flavor of pasta is not sufficient, and sucralose Is more than 1 × 10 ⁻² parts by mass, or more than 1 × 10 ⁻³ parts by mass of thaumatin, the sweetness of these high-intensity sweeteners appears and the original pasta flavor is impaired.

Examples of pasta include spaghetti and macaroni. Raw materials for producing the pasta include wheat flour (strong flour), various starches, protein materials such as eggs, salt, pigments, thickeners, fats, etc. Is mentioned.
An example of a method for producing pasta is, for example, adding and mixing sucralose and / or thaumatin to wheat flour (preferably strong flour), and if necessary, various starches, protein materials such as eggs, salt, Dye, thickener, fats and oils etc. are added and mixed arbitrarily as appropriate, and after adding water and kneading with a mixer to create a pasta dough, the pasta dough is extruded with a screw-type extruder, etc. And

Hereinafter, the content of the present invention will be specifically described with reference to the following experimental examples and examples, but the present invention is not limited thereto.
In the following description, “%” represents mass%, “part” represents mass part, “*” represents Saneigen FFI Co., Ltd., and “*” represents Saneigen FF.・ Registered trademarks of i Corporation.

Example Pasta was manufactured by the following manufacturing method according to the formulations shown in Tables 1 and 2.
Production Method (1) Put all the ingredients in Table 1 into a universal mixer, mix for 10 minutes at 63 rpm using a hook, and knead the high-intensity sweeteners in Table 2 into the pasta ingredients.
(2) Roll the dough, wrap it and let it sleep in the refrigerator for 1 hour.
(3) Roll to a thickness of 1 mm using a roller.
(4) Noodle strings are formed with a width of 5 mm.
(5) Add 5 g of salt and 100 g of noodles to 2 L of boiling water and boil for 4 minutes.

（注）ソーマチン０．１５％含有製剤

(Note) Preparation containing 0.15% thaumatin

Evaluation method Boiled noodles themselves (Example 1 or 2) and entangled two sauces (cheese cream, tomato garlic) (seasoned product of Example 1 or 2), with no sucralose or thaumatin added ( It was evaluated how the flavor changed in comparison with the noodles of Comparative Example 1) and those in which the above two sauces were entangled. The results are shown in Table 3.

As is clear from the results in Table 3, it can be seen that the flavor of pasta can be improved by kneading sucralose or thaumatin into the pasta ingredients.

Example 3
Noodles were produced in the same manner with the addition amount of sucralose used in Example 1 being 0.05 g, 2.5 g, and 5 g, respectively. It was significantly enhanced.
In addition, what added 5g of sucralose felt sweetness a little.

Example 4
Noodles were produced in the same manner with the addition amount of Neo Saint Marc AG (a preparation containing 0.15% thaumatin) used in Example 2 being 0.05 g, 25 g, and 50 g, respectively. Compared to the noodles themselves, the noodles themselves were suppressed and had a light flavor.
In addition, what added 50g of neo sanmark AG felt a little sweetness.

Since the flavor of pasta can be improved by the present invention, it is useful in the food industry.

Claims (3)

A method for improving the flavor of pasta, characterized by kneading sucralose or thaumatin into pasta ingredients. The method for improving the flavor of pasta according to claim 1, wherein 1 × 10 ⁻⁶ to 1 × 10 ⁻² parts by mass of sucralose is kneaded with 100 parts by mass of flour which is a raw material of pasta. The method for improving the flavor of pasta according to claim 1, wherein thaumatin is kneaded with 1 x 10 ^-8 to 1 x 10 ^-3 parts by mass with respect to 100 parts by mass of flour which is a raw material of pasta.