JP2017158477A - Flavor improving agent of chinese noodle, manufacturing method of chinese noodle and flavor improving method of chinese noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavor improving agent of Chinese noodle capable of retaining flavor of the Chinese noodle in a manufacturing process, during distribution or storage and capable of providing Chinese noodle with good flavor only by adding the same to a noodle making raw material containing grain flours mainly containing wheat flour during manufacturing the Chinese noodle, and a manufacturing method of the Chinese noodle and a flavor improving method of the Chinese noodle.SOLUTION: There are provided a flavor improving agent of Chinese noodle containing water soluble protein derived from grain flour and/or peptide derived from grain flour as active ingredients, a manufacturing method of the Chinese noodle using the flavor improving agent and a flavor improving method of the Chinese noodle.SELECTED DRAWING: None

Description

  The present invention relates to a flavor improving agent for Chinese noodles, a method for producing Chinese noodles using the same, and a method for improving the flavor of Chinese noodles.

  Chinese noodles are noodles that show the strength, color, and flavor unique to Chinese noodles by the alkaline citrus added to the raw material for noodles acting on proteins, pigments, starches and the like in the wheat flour. The flavor of this Chinese noodle is combined with various flavors in the soup at the time of eating to create a unique flavor that cannot be obtained elsewhere.

  When raw Chinese noodles are boiled and eaten immediately, there is no problem that the flavor unique to Chinese noodles is lost. However, after the raw noodles are boiled, they are stored or distributed in a refrigerated state or frozen state, and are steamed to refrigerated noodles (so-called chilled noodles), frozen noodles, or raw noodles sold at supermarkets and convenience stores, and then dried. Instant noodles, especially non-fried instant noodles that are dried with hot air, have a problem that the flavor unique to Chinese noodles is poor. This problem is conspicuous in chilled noodles and frozen noodles, particularly chilled noodles, in which processed starch is used for aging inhibition and freezing resistance.

  In order to maintain or improve the flavor of Chinese noodles in the Chinese noodles, it is conceivable to increase the amount of rinsing. However, if more citrus is added at the time of noodle making, the noodles may be browned or have an unfavorable alkaline odor due to the alkalinity of the kansen. There is a problem that it ends up.

  In order to solve the above problems, a method of preparing a noodle dough by mixing water, wheat flour and rice bran raw material to prepare a suspension, adding this suspension to the noodle raw material containing flour and kneading the mixture. (For example, refer to Patent Document 1), a method of adsorbing a liquid containing citrus to a noodle mass of instant noodles produced by a drying process after an alpha treatment, and steaming the noodle mass adsorbed with the liquid containing the kansui (For example, refer to Patent Document 2), after the noodle strings are pregelatinized and dried to form a dried noodle mass, the dried noodle mass at 105 ° C. or higher is adsorbed with a liquid containing citrus (for example, a patent Document 3), a method of adding noodles to raw material flour to make noodles, and performing a water supply process for imparting moisture to the noodle strings in the steaming process (for example, see Patent Document 4), wheat flour, and rice cake And heat the mixture with water to denature the protein In addition, there has been proposed a method of using a seasoning in which starch is pregelatinized, dried, and then powdered (see, for example, Patent Document 5).

However, even with these proposals, it cannot be said that sufficient effects are obtained, and in particular, chilled noodles, frozen noodles and non-fried instant noodles are not satisfactory.
Therefore, there is a strong demand for the development of a technology that can maintain the flavor of Chinese noodles (especially the savory flavor) during the manufacturing process, distribution or storage, and provide a good flavor of Chinese noodles. Currently.

JP 2014-124127 A JP 2006-166766 A JP 2006-271274 A JP2012-60998A Japanese Patent Laid-Open No. 5-30937

  An object of the present invention is to meet such demands, overcome the current situation, solve the above-described problems, and achieve the following objects. That is, the present invention can maintain the flavor of Chinese noodles during the production process, distribution or storage only by adding to the raw material for noodle production including flour mainly composed of wheat flour during the production of Chinese noodles. It is an object of the present invention to provide a flavor enhancer for Chinese noodles that can provide good flavor Chinese noodles, a method for producing Chinese noodles using the same, and a method for improving flavor of Chinese noodles.

  As a result of intensive studies to achieve the above-mentioned object, the inventors of the present invention made a cereal-derived water-soluble protein and / or a cereal-derived peptide containing a flour mainly composed of flour during the production of Chinese noodles. Knowledge that Chinese flavor of Chinese noodles can be maintained during the manufacturing process, distribution or storage by adding to the raw material of noodles (sometimes referred to as “compounding”), and good flavor Chinese noodles can be obtained did.

The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A flavor improving agent for Chinese noodles, comprising a water-soluble protein derived from cereal and / or a peptide derived from cereal as an active ingredient.
<2> Said flour containing 0.05% by mass to 5% by mass of water-soluble protein derived from cereal and / or peptide derived from cereal with respect to flour mainly composed of wheat flour used in the production of Chinese noodles 1>.
<3> The above-mentioned <1>, wherein the cereal-derived water-soluble protein and / or the cereal-derived peptide is at least one selected from the group consisting of wheat albumin, rice albumin, rice peptide, and wheat gluten hydrolyzate. Or it is a flavor improvement agent as described in <2>.
<4> The flavor improver according to any one of <1> to <3>, further containing a grain germ.
<5> A method for producing Chinese noodles, comprising a step of blending the flavor improver according to any one of <1> to <4> with a raw material for noodles containing flours mainly composed of flour. It is.
<6> Increasing the flavor of Chinese noodles, comprising the step of blending the flavor improver according to any one of <1> to <4> with a raw material for noodles containing flours mainly composed of flour. Is the method.

  According to the present invention, the above conventional problems can be solved, and during the production of Chinese noodles, only by adding to the raw material for noodles containing flour mainly composed of flour, the production process, during distribution or storage To provide a flavor enhancer for Chinese noodles that can maintain the flavor of Chinese noodles and provide good flavored Chinese noodles, as well as a method for producing Chinese noodles and a method for improving the flavor of Chinese noodles using the same. Can do.

(Chinese noodle flavor enhancer)
The flavor improving agent for Chinese noodles of the present invention (hereinafter sometimes referred to as “flavor improving agent”) includes at least a water-soluble protein derived from cereal and / or a peptide derived from cereal, and further other components as necessary. including.

<Water-soluble protein derived from cereal and / or peptide derived from cereal>
<< Water-soluble protein derived from grain >>
There is no restriction | limiting in particular as said water-soluble protein derived from a grain, It can select suitably, For example, wheat albumin, rice albumin, barley albumin, rye albumin, buckwheat albumin etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together.
Among the water-soluble proteins derived from cereals, wheat albumin and rice albumin are preferable, and wheat albumin is particularly preferable in terms of the flavor retention effect and availability of Chinese noodles.
Commercially available products may be used as the water-soluble protein derived from cereals, and those prepared from cereals may be used. There is no restriction | limiting in particular as a method to prepare from the said grain, A well-known method can be selected suitably.

<< Peptide derived from grain >>
The cereal-derived peptide is not particularly limited and may be appropriately selected. Examples thereof include rice peptide (rice protein hydrolyzate), wheat protein hydrolyzate (including gluten hydrolyzate), and corn peptide. . These may be used individually by 1 type and may use 2 or more types together.
Among the peptides derived from cereals, rice peptides and wheat gluten hydrolysates are particularly preferred from the viewpoint of maintaining the flavor of Chinese noodles, imparting a flavor more like Chinese noodles, and availability.
Commercially available products may be used as the cereal-derived peptides, and those prepared from cereals may be used. There is no restriction | limiting in particular as a method to prepare from the said grain, A well-known method can be selected suitably.

In the present invention, the cereal-derived water-soluble protein and the cereal-derived peptide may each be used alone, but from the viewpoint of imparting the flavor of Chinese noodles and the flavor more like Chinese noodles, Two or more types may be used in combination. Examples thereof include wheat albumin and wheat gluten hydrolyzate, wheat albumin and rice peptide, and a combination of wheat gluten hydrolyzate and rice peptide.
The cereal-derived water-soluble protein and / or cereal-derived peptide preferably contains one or more selected from the group consisting of wheat albumin, rice albumin, rice peptide, and wheat gluten hydrolyzate.

  The content of the cereal-derived water-soluble protein and / or the cereal-derived peptide in the flavor enhancer is not particularly limited, and is a blending amount for flours mainly composed of flour used for the production of Chinese noodles to be described later. It can be appropriately selected depending on the case.

<Other ingredients>
The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Examples thereof include cereal germs, excipients / dispersants, and pigments. These may be used individually by 1 type and may use 2 or more types together.
There is no restriction | limiting in particular as content in the said flavor improvement agent of the said other component, According to the compounding quantity with respect to the flour mainly composed of the flour used for manufacture of the Chinese noodle mentioned later, it can select suitably.

  Among the other components, it is preferable to contain grain germs from the viewpoint of maintaining the flavor of Chinese noodles and imparting a flavor more like Chinese noodles.

<< Grain germ >>
The grain germ is not particularly limited and may be appropriately selected. Examples thereof include wheat germ, rice germ, barley germ, and corn germ. These may be used individually by 1 type and may use 2 or more types together.
Among the grain germs, wheat germ and rice germ are more preferable from the viewpoint of maintaining the flavor of Chinese noodles, imparting a flavor more like Chinese noodles, and availability.
There is no restriction | limiting in particular as a shape of the said grain germ, Although it can select suitably, Powder is preferable.
The grain germ may be either a full fat germ or a defatted germ, but a defatted germ is preferred in terms of imparting a flavor more like Chinese noodles.
The grain germ may be a commercially available product or a product prepared from a grain. There is no restriction | limiting in particular as a method to prepare from the said grain, A well-known method can be selected suitably.

  There is no restriction | limiting in particular as content in the said flavor improvement agent of the said grain germ, According to the compounding quantity with respect to the flour mainly having the wheat flour used for manufacture of the Chinese noodle mentioned later, it can select suitably.

<< Excipient / Dispersant >>
The excipient / dispersant is not particularly limited and may be appropriately selected. Examples thereof include starch, flours, sugars, dextrin, and cellulose. These may be used individually by 1 type and may use 2 or more types together.
Commercially available products can be used as the excipient / dispersant.

  There is no restriction | limiting in particular as content in the said flavor improvement agent of the said excipient | filler and a dispersing agent, According to the quantity of the said active ingredient, etc., it can select suitably.

<Blending amount>
There is no restriction | limiting in particular as a compounding quantity with respect to the flour mainly composed of the flour used for manufacture of the Chinese noodles of the said flavor improving agent, It can select suitably.
In addition, in this invention, the compounding quantity with respect to the flour mainly composed of the wheat flour used for manufacture of Chinese noodles is represented by Bakers percent.

-Water-soluble protein derived from cereal and / or peptide derived from cereal-
The amount of the water-soluble protein derived from cereal and / or the peptide derived from cereal is not particularly limited and can be appropriately selected.For flours mainly composed of flour used for the production of Chinese noodles, 0.05 mass%-5 mass% are preferable, 0.2 mass%-2 mass% are more preferable, 0.5 mass%-1.5 mass% are especially preferable. If the blending amount is less than 0.05% by mass, a sufficient effect may not be obtained, and if it exceeds 5% by mass, the flavor of the protein or peptide itself to be blended can be felt, As a result, the Chinese noodles may have a different flavor.

-Grain germ-
There is no restriction | limiting in particular as a compounding quantity of the said grain germ, Although it can select suitably, 0.05 mass%-5 mass% are preferable with respect to the flours which mainly use the flour used for manufacture of Chinese noodles. 0.2 mass% to 2 mass% is more preferable. When the blending amount is less than 0.05% by mass, the effect (synergistic effect) of the combination with the water-soluble protein derived from the cereal and / or the peptide derived from the cereal may not be sufficiently exhibited. If it exceeds 1, the effect is not further improved, and the flavor of the grain germ itself can be felt, and as a result, there is a possibility that the Chinese noodles have a different flavor.

-Grain-derived water-soluble protein and / or cereal-derived peptide, and cereal germ-
The total blending amount of the cereal-derived water-soluble protein and / or cereal-derived peptide and cereal germ is not particularly limited and may be appropriately selected. However, flour mainly composed of flour used in the production of Chinese noodles. 0.1 mass%-10 mass% are preferable with respect to a kind, 0.4 mass%-4 mass% are more preferable, 0.5 mass%-2 mass% are especially preferable. When the blending amount is less than 0.1% by mass, the effect (synergistic effect) of the combination with the water-soluble protein derived from cereal and / or the peptide derived from cereal may not be sufficiently exhibited. If this is exceeded, the effect will not improve any further, and the flavor of the protein or peptide itself to be blended or the flavor of the grain germ itself will be felt, and as a result, it may have a different flavor as Chinese noodles. There is.

<Aspect>
The flavor enhancer may be an embodiment containing the water-soluble protein derived from cereal and / or a peptide derived from cereal and, if necessary, the other components in the same packaging material. It is also possible to use a mode in which they are put in separate packaging materials and mixed at the time of use.

  According to the flavor improver of the present invention, during the production of Chinese noodles, the flavor of Chinese noodles, especially the citrus flavor, is added to the raw materials for noodles, including flour, mainly flour, during the production process, distribution and storage. Chinese noodles such as chilled noodles, frozen noodles, and non-fried noodles that can be easily reduced in the inside can retain the flavor of good Chinese noodles, and provide good-flavored Chinese noodles.

(Chinese noodle manufacturing method)
The method for producing Chinese noodles of the present invention includes at least a step of blending the flavor improver of the present invention into a raw material for noodle making containing flours mainly composed of flour, and further includes other steps as necessary.

  There is no restriction | limiting in particular as a manufacturing method of the said Chinese noodles except mix | blending the said flavor improving agent in the stage between mixing of the said noodle-making raw material and kneading | mixing of dough, It can carry out in accordance with a conventional method.

<Noodle-making ingredients>
The raw material for noodle making includes at least flours mainly composed of the wheat flour and citrus, and further contains other components as necessary.

-Flour mainly composed of wheat flour-
As flours mainly composed of wheat flour, mainly flour (strong flour, semi-strong flour, medium flour, durum wheat flour), rice flour, buckwheat flour, rye flour, barley flour, corn flour, various starches are added. Also good. When using flours other than the said flour, they may be used individually by 1 type and may use 2 or more types together.

The starch is not particularly limited and may be appropriately selected. Examples thereof include tapioca starch, potato starch, wheat starch, rice starch, corn starch, and sweet potato starch, and modified starches thereof may be used. These may be used individually by 1 type and may use 2 or more types together.
The processed starch is not particularly limited and may be appropriately selected. Examples thereof include heat-treated starch, pregelatinized starch, acid-treated starch, cross-linked starch, etherified starch, and esterified starch. Further, starch that has been subjected to a plurality of processing treatments, for example, etherified crosslinked starch or esterified crosslinked starch may be used.

-Easy-
“Kansui” is defined in the Food Sanitation Law as “including one or more of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium phosphate salt, and sodium salt”.
In the present invention, the rinsing used for the production of Chinese noodles is not particularly limited as long as it is usually used for the production of Chinese noodles, and can be appropriately selected. What was melt | dissolved in can be used suitably.
The blending amount of the powdered rice cake varies depending on the thickness of the noodle strings of the Chinese noodles to be produced, the form of distribution / storage, etc., but is usually 0.3% with respect to 100 parts by mass of the flour mainly composed of the flour. It is mass part-3 mass parts, and 0.5 mass part-2 mass parts are preferable.

-Other ingredients-
Other components in the raw material for noodle making (hereinafter also referred to as “sub-materials”) are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. Eggs such as eggs, egg whites, egg white powders, whole egg powders; gluten; thickeners such as xanthan gum, guar gum, locust bean gum, alginate, agar, gelatin, pectin; fats and oils; ethyl alcohol and the like.
There is no restriction | limiting in particular as a compounding quantity of the said auxiliary material, According to the intended purpose etc., it can select suitably.

<Amount of flavor improver>
The blending amount of the flavor improver is the same as that described in the item <blending amount> of the above-described flavor improving agent of the present invention.

  According to the method for producing Chinese noodles of the present invention, during the production of Chinese noodles, the flavor of the Chinese noodles, especially the citrus flavor, is added during the production process and distribution only by adding to the raw material for noodles including flours mainly composed of flour.・ Chinese noodles such as chilled noodles, frozen noodles, and non-fried noodles, which are easily reduced during storage, can retain the flavor of good Chinese noodles, and produce good-flavored Chinese noodles.

(Chinese noodle flavor improvement method)
The method for improving the flavor of Chinese noodles of the present invention includes at least a step of blending the flavor improver of the present invention into a raw material for noodle making containing flours mainly composed of flour, and further includes other steps as necessary.
The method for improving the flavor of Chinese noodles can be carried out in the same manner as the method for producing Chinese noodles described above. Moreover, the compounding quantity of the flavor improving agent of this invention in the said flavor improving method of Chinese noodles is the same as that of what was described in the item of the above-mentioned manufacturing method of Chinese noodles of this invention.

  According to the method for improving the flavor of Chinese noodles of the present invention, the Chinese noodle flavor, particularly the citrus flavor, is added during the production process only by adding it to the raw material for noodle production including flours mainly composed of flour. Chinese noodles such as chilled noodles, frozen noodles, and non-fried noodles that are easy to reduce during distribution and storage can retain the flavor of good Chinese noodles, and provide good-flavored Chinese noodles.

  EXAMPLES Hereinafter, although an Example, a comparative example, and a test example are shown and this invention is demonstrated, this invention is not limited to these Examples and a test example at all.

(Examples 1-10 and Comparative Examples 1-5: Production of Chinese noodle flavor improvers)
The flavor improvement agent of Examples 1-10 and Comparative Examples 1-5 was manufactured by the mixing | blending of the following Tables 1-2.

(Test Example 1: Production of Chinese noodles)
Using the flavor improvers of Examples 1 to 10 or Comparative Examples 1 to 5, Chinese noodles (cooked noodles) were produced by the following composition and process. The control was Chinese noodles produced in the same manner except that no flavor improver was used.
<Combination>
・ Wheat flour (quasi-strong flour) ・ ・ ・ 85 parts by weight ・ Modified starch (tapioca) ・ ・ ・ 15 parts by weight ・ Flavor improver ・ ・ ・ 2 parts by weight ・ Salt ・ ・ ・ 2 parts by weight ・ Powdered rice cake (blue) (Oriental) Yeast Industry Co., Ltd.) ... 1.5 parts by mass, water ... 38 parts by mass <process>
・ Mixing time ・ ・ ・ High speed 6 minutes Low speed 7 minutes ・ Raised temperature ・ ・ ・ 25 ℃
・ Number of times of compounding ・ ・ ・ 1 time ・ Aging ・ ・ ・ 30 minutes ・ Rolling ・ Cutting ... No.20 square blade, 1.4mm
・ Boiled ... 99 ° C, 2 minutes 30 seconds (so that the yield is 180%)
・ Water cooling ・ ・ ・ 30 seconds with ice water

<Evaluation>
The taste of Chinese noodles immediately after production was evaluated by a sensory test according to the following evaluation criteria A (D0). Moreover, the flavor after putting the manufactured Chinese noodles in a pack for 3 days at 5 ° C. was evaluated according to the following evaluation standard B (D + 3), and the flavor enhancement (sometimes referred to as “flavor retention”) effect was evaluated. . The addition of no flavor enhancer was used as a control. The results are shown in Tables 3-4.
-Evaluation criteria A: Blue flavor (D0)-
4 points: The original flavor of Chinese noodles (control).
3 points: Chinese noodle flavor is slightly strong.
Two points: Chinese noodles have a strong flavor, but have a slightly different flavor.
1 point: There is a different flavor as Chinese noodles.
In addition, in the evaluation standard A, the flavor which is different from the savory flavor was evaluated.
-Evaluation criteria B: Potato flavor enhancement effect (D + 3)-
4 points: The taste of Chinese noodles like a boiled stand.
3 points: The taste of Chinese noodles is slightly weak.
2 points: The flavor of Chinese noodles is weak.
1 point: The flavor of Chinese noodles is slight.

From the results of Tables 3 to 4, the Chinese noodles produced using the flavor improver containing the water-soluble protein derived from cereal and / or the peptide derived from cereal have a good flavor close to the original flavor of Chinese noodles and preserved. After that, it was confirmed that the flavor of Chinese noodles was maintained.
Moreover, it was confirmed that the Chinese noodles manufactured using the flavor improving agent containing the water-soluble protein derived from cereal and / or the peptide derived from cereal and wheat germ have a more excellent effect.

Claims (6)

  A flavor enhancer for Chinese noodles, comprising a water-soluble protein derived from cereal and / or a peptide derived from cereal as an active ingredient.   The cereal-derived water-soluble protein and / or cereal-derived peptide is blended in an amount of 0.05% to 5% by mass with respect to flours mainly composed of wheat flour used in the production of Chinese noodles. Flavor enhancer.   The water-soluble protein derived from cereal and / or the peptide derived from cereal is at least one selected from the group consisting of wheat albumin, rice albumin, rice peptide, and wheat gluten hydrolyzate. Flavor enhancer.   Furthermore, the flavor improvement agent in any one of Claims 1-3 containing a grain germ.   A method for producing Chinese noodles, comprising a step of blending the flavor improver according to any one of claims 1 to 4 with a raw material for noodle production containing flours mainly composed of wheat flour.   A method for improving the flavor of Chinese noodles, comprising the step of blending the flavor improver according to any one of claims 1 to 4 with a raw material for noodle production containing flours mainly composed of wheat flour.