JP2019134687A - Flavor for Chinese noodles and method for producing the same, and Chinese noodles containing the flavor for Chinese noodles and method for producing the same - Google Patents

Abstract

To provide a flavor for chinese noodles that can give the brine smell unique to Chinese noodles with high durability against processing such as heating and drying and a method of producing the same, and provide Chinese noodles with the brine smell given thereto and a method of producing the same.SOLUTION: The present invention provides a flavor for chinese noodles, wherein, aqueous solution containing trimethylamine is added to edible fat and oil containing W/O emulsifier to be agitated and mixed, followed by high-speed agitation with an agitator for W/O emulsification, so that it can hold an amine smell with high volatility, and exhibits high durability against processing such as heating and drying. There is also provided a method for producing the same. There are further provided Chinese noodles with the brine smell given thereto by addition of the flavor for chinese noodles, and a method for producing the same.SELECTED DRAWING: None

Description

  The present invention relates to a flavor for Chinese noodles that imparts a sweet odor and a method for producing the same, and a Chinese noodle containing the flavor for Chinese noodles and a method for producing the same.

  Chinese noodles refer to those made by adding kana (including karaaku) to wheat flour and kneading them, and then making them or processing them after making them. When cooked by using kansui, a fragrance represented by an alkaline odor, amine odor and sulfur odor peculiar to Chinese noodles is generated.

  However, once cooked, the aroma decreases over time. Especially for instant noodles with a high degree of processing, if the same amount of kansui is used as raw noodles, the browning of the noodles called kansui-bake will occur, so the amount of rinsing that can be used in the first place is small, and the odor of citrus odor is also caused by heating and drying such as steam Because of the reduction, there is a problem that it is difficult to obtain a noodle rich in flavor unique to Chinese noodles. In addition, boiled noodles, steamed noodles, and frozen noodles also reduce the smell of odor due to the heating process, the subsequent sterilization process, and the water washing cooling process. There are challenges.

  Accordingly, studies have been conducted to impart a savory odor in Chinese noodles (see, for example, Patent Documents 1 to 3).

  Patent Document 1 describes a perfume composition for Chinese noodles comprising a compound typified by pyrrolidine. Patent Document 2 describes a method for preparing noodles in which 2,5-dihydroxy-1,4-dithiane is added as a flavor that gives an egg-like flavor. Patent Document 3 describes a Chinese noodle flavor characterized by heating and reacting a mixture of proline and cystine under alkaline conditions of pH 8 or higher in the presence of an aqueous solvent. Although these flavors are excellent in imparting a Chinese noodle-like fragrance, there are problems such as reduction of the fragrance by processing such as heating and drying.

Japanese Patent Laid-Open No. 5-15329 JP, 2006-202173, A JP-A-63-137655

  The present invention provides a flavor for Chinese noodles and a method for producing the same, which can impart a unique odor of Chinese noodles with high persistence even after processing such as heating and drying in the Chinese noodles. An object of the present invention is to provide a Chinese noodle and a method for producing the same.

  The inventors of the present invention have conducted intensive research on the odor immediately after boiled raw Chinese noodles.In particular, Chinese noodles such as non-fried noodles, boiled noodles, and frozen noodles have high volatility such as amine odor during production. I found out that the aroma is decreasing. As a result of further intensive research, the present inventors have found a flavor for Chinese noodles that can leave a highly volatile aroma such as amine odor in Chinese noodles even after heating and drying in the production process.

  That is, it is a flavor for Chinese noodles comprising a W / O emulsion containing an aqueous solution containing trimethylamine, an edible oil and fat, and a W / O emulsifier.

  Trimethylamine is preferably contained in an amount of 0.01 to 15 g in 100 g of Chinese noodle flavor.

  The W / O emulsifier is preferably a polyglycerin condensed ricinoleic acid ester.

  Moreover, the sweet odor can be strengthened by containing a warming reaction product of wheat protein or / and egg white enzymatic degradation product and citrus in an aqueous solution containing trimethylamine.

  The flavor for Chinese noodles is produced by adding an aqueous solution containing trimethylamine to an edible fat containing W / O type emulsifier, stirring and mixing, and then stirring at high speed with a stirrer and W / O emulsifying. .

  Moreover, the Chinese noodles to which the sweet smell was provided by containing the flavor for Chinese noodles in a noodle and its manufacturing method are provided.

  According to the present invention, in Chinese noodles, providing a flavor for Chinese noodles and a method for producing the same that can give a unique odor of Chinese noodles with high persistence even after processing such as heating and drying, and the provision of an odor Chinese noodles and a method for producing the same can be provided.

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Flavor for Chinese noodles The flavor for Chinese noodles according to the present invention contains trimethylamine. Trimethylamine is highly volatile and water-soluble, so it is used in a state dissolved in water. The aqueous solution of trimethylamine may be used at a concentration of about 1 to 30% by weight. Trimethylamine is very fragrant and must be handled with care. It is preferable to use a trimethylamine aqueous solution so that the content of trimethylamine in the flavor for Chinese noodles is 0.01 to 15% by weight. In order to obtain an effect when it is less than 0.01% by weight, a large amount of Chinese noodle flavor must be added to the noodle, and when it exceeds 15% by weight, the amount of Chinese noodle flavor added to the noodle is reduced. It lacks dispersibility throughout the noodle dough.

  The flavor for Chinese noodles according to the present invention uses edible fats and oils. There are no particular limitations on the edible fats and oils, but oils that are liquid at room temperature are preferred, and rapeseed oil, palm olein oil, soybean oil, rice white oil, corn oil, sesame oil, olive oil, safflower oil, canola oil, sunflower oil, cottonseed oil Etc.

  The flavor for Chinese noodles according to the present invention uses a W / O type emulsifier because it is necessary to emulsify trimethylamine in edible fats and oils in a W / O state. Specific examples include polyglycerin condensed ricinoleic acid esters, glycerin fatty acid esters having 1 to 6 HLB, polyglyceric acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, and propylene glycol fatty acid esters. More preferably, polyglycerol condensed ricinoleic acid ester is preferable. In addition, as addition amount of a W / O type emulsifier, it is preferable to add 0.1 to 10weight% with respect to the weight of edible fats and oils.

  Moreover, since the flavor for Chinese noodles which concerns on this invention contains many fats and oils, it is preferable to add antioxidant in order to preserve | save for a long period of time. Antioxidants include tocopherol formulations, ascorbyl palmitate esters, and rosemary extracts. As addition amount, it is preferable to add about 0.1 to 1.0 weight% with respect to the quantity of edible fats and oils.

  The flavor for Chinese noodles according to the present invention is obtained by W / O emulsification of an aqueous solution containing trimethylamine and an edible fat / oil with a W / O emulsifier. As a specific method, an oil / fat mixture is prepared by adding a W / O type emulsifier to an edible oil / fat and, if necessary, an antioxidant for preventing the oxidation of the oil / fat and stirring, and adding an aqueous solution containing trimethylamine thereto. After stirring and mixing homogeneously, the mixture is stirred at high speed with a stirrer to produce a W / O emulsified Chinese noodle flavor.

  As a ratio of the trimethylamine-containing aqueous solution to the fat / oil mixture, if there is too much trimethylamine-containing aqueous solution, it is difficult to obtain a W / O emulsion and the emulsification is difficult to stabilize. On the other hand, if the amount is too small, trimethylamine must be added at a high concentration. Accordingly, the preferred ratio of the aqueous solution containing trimethylamine and the fat / oil mixture is such that the aqueous solution containing trimethylamine is 1 to 50% by weight and the fat / oil mixture is 50 to 99% by weight based on the total weight of the flavor for Chinese noodles. It is.

  The aqueous solution containing trimethylamine may contain only trimethylamine, but it is more preferable that the aqueous solution containing trimethylamine contains a warming reaction product of wheat protein or / and egg white enzymatic degradation product and citrus. By containing a warming reaction product of wheat protein or / and egg white enzyme degradation product and citrus, an amine odor other than trimethylamine and other aromatic components peculiar to Chinese noodles can be imparted.

  As a method for producing a warming reaction product of wheat protein or / and egg white enzymatic degradation product and citrus according to the present invention, wheat protein or / and egg white is dispersed in water and treated with a protease, wheat protein or / And an aqueous solution containing an enzyme decomposition product of egg white, or a wheat protein or / and an enzyme decomposition product of egg white that has been enzymatically decomposed in advance and added to a water solution to perform a warming reaction. Then, it is obtained by filtering insoluble matter.

  The wheat protein used in the present invention is not particularly limited as long as it contains gluten. Also, egg white is not particularly limited as long as it contains albumin, and various types of liquids and powders can be used.

  The treatment with protease is not particularly limited, and various proteases can be used to degrade wheat protein and / or protein contained in egg white. Regarding the protease treatment, the optimum temperature, optimum pH, and reaction time may be appropriately adjusted according to the type, degree of activity, and amount of protease used. Particularly preferred is an endo-type protease derived from bacteria. Endo-type proteases cleave proteins into moderately sized molecules.

  As described above, an enzyme degradation product may be obtained from wheat protein or / and egg white by protease treatment. Alternatively, wheat protein powder or / and egg white powder previously enzymatically degraded by protease treatment may be used.

  It is preferable to add the enzyme decomposition product of wheat protein or / and egg white to 5 to 20% by weight in an aqueous solution that reacts with rinsing and heating in terms of solid content. If the amount is too small, the odor is weak and if the amount is too large, the enzyme-degraded protein precipitates. Even if the enzymatic decomposition product of wheat protein alone or egg white alone is used to increase the Chinese noodle-like citrus odor, each wheat protein enhances the amine-specific odor of citrus before and during eating, Egg white is preferably used in combination in order to enhance the egg-like aroma that spreads in the mouth during eating. As a preferable amount of the enzymatic decomposition product of wheat protein, it is preferably added in an amount of 5 to 15% by weight in an aqueous solution that reacts by heating and heat in terms of solid content. As a preferable amount of the enzyme degradation product of egg white, it is preferably added in an amount of 1 to 10% by weight in an aqueous solution that reacts by heating in terms of solid content.

  The kansui is not particularly limited as long as it is recognized as kansui as a food additive, and examples thereof include sodium salts or potassium salts such as carbonic acid, phosphoric acid, polyphosphoric acid, metaphosphoric acid, and pyrophosphoric acid. Particularly preferred are carbonates such as sodium carbonate, potassium carbonate, and sodium hydrogen carbonate, and it is preferred to add 1 to 10% by weight in an aqueous solution that undergoes a warming reaction.

  In addition to rinsing with wheat protein or / and egg white enzymatic degradation product, glycerin, dextrin, cyclodextrin, cyclic oligosaccharide, etc. can be contained. Amino acids such as proline and cystine can also be added.

  In the warming reaction, the warming reaction is performed at 50 to 150 ° C. for 10 minutes to 12 hours. Since the warming reaction is carried out in an aqueous system, it is necessary to pressurize to reach a temperature higher than 100 ° C. If the temperature is too low, the reaction takes time. It is preferable to carry out a warming reaction at 80 to 100 ° C. for about 30 minutes to 3 hours.

  An aqueous solution containing a warming reaction product of wheat protein or / and egg white enzymatic degradation product and citrus can be obtained by filtering and removing insolubles from the warming reaction product.

  As an addition amount of the aqueous solution containing the warming reaction product of wheat protein or / and egg white enzymatic degradation product and citrus, it is preferable to add 1 to 10% by weight with respect to the flavor for Chinese noodles. Since this warming reaction product is water-soluble, it is used by mixing with a trimethylamine aqueous solution. In this case as well, the ratio of the oil mixture containing trimethylamine mixed with the enzyme reaction product of wheat protein or / and egg white and citrus and the mixture of fats and oils is trimethylamine with respect to the weight of the flavor for Chinese noodles. An aqueous solution containing 1 to 50% by weight, and a fat and oil mixture in the range of 50 to 99% by weight.

  Next, the aqueous solution containing trimethylamine is added to an oil / fat mixture composed of an edible oil / fat and a W / O emulsifier, and the mixture is stirred and mixed. The stirring and mixing method is not particularly limited, but it is desirable to uniformly mix the aqueous solution containing trimethylamine and the fat and oil mixture. As such a stirring and mixing method, for example, the aqueous solution containing trimethylamine is added to the fat and oil mixture little by little. A method of stirring and mixing while dropping is mentioned.

  Next, the mixed aqueous solution containing trimethylamine and the oil / fat mixture are stirred at a high speed to prepare a W / O emulsion. In the present invention, high-speed stirring means stirring at a rotational speed of 5000 rpm or more. In addition, as for the more preferable high-speed stirring conditions in this invention, rotation speed is 6000-10000 rpm. In addition, as a device for high-speed stirring, a general stirrer capable of high-speed stirring can be used. By conducting high-speed stirring, a W / O emulsion having a fine particle diameter of an emulsion of an aqueous solution containing trimethylamine can be obtained. Since the emulsion stability is poor when the particle size is large, the particle size is preferably 10 μm or less, more preferably 2 μm or less. As a method for confirming the particle diameter, a W / O emulsion is dropped on a slide glass, confirmed with an optical microscope (10,000 times), 10 particles are confirmed at random, and the average is taken as the particle diameter.

  The obtained W / O emulsion is filtered to remove insolubles, and then sealed in a bottle or can, to obtain a Chinese noodle flavor.

2. Preparation of Chinese noodles Chinese noodles according to the present invention are Chinese noodles in any of noodles such as raw noodles, steamed noodles, rice noodles, dried noodles, semi-dried noodles, instant noodles (fried noodles, non-fried noodles, raw type noodles), and frozen noodles. It may be. In particular, it is effective in instant noodles (non-fried noodles) in which there are many processing steps such as heating and drying and the amount of addition of kansui is limited.

  As the main raw material powder of the Chinese noodles of the present invention, various starches such as wheat flour (including durum flour), potato starch, tapioca starch and corn starch, and these starches are processed into α, acetylated, etherified and crosslinked. The processed starch may be used alone or in combination.

  As other auxiliary materials, in the present invention, salt and candy commonly used in the production of Chinese noodles, various thickeners, noodle quality improvers, edible oils and fats, pH adjusters, various pigments such as carotene pigments, sodium acetate, etc. The shelf life improver, alcohol preparations and the like can be added. Even if these are added together with the main raw material powder, they can be added by dissolving or suspending them in kneading water.

  Next, a noodle dough is prepared. What is necessary is just to perform the preparation method of noodle dough (dough) in accordance with a conventional method. That is, kneading is performed using a batch mixer, a flow jet mixer, a vacuum mixer, or the like. At this time, Chinese noodle flavor is added. Since Chinese noodle flavor contains a lot of fats and oils, it cannot be added to kneading water, but it is added directly to the mixer and mixed so that the main raw material powder, kneading water and Chinese noodle flavor are evenly mixed.

  The amount of Chinese noodle flavor added depends on the degree of processing of the Chinese noodles to be produced and the degree of flavor of the desired Chinese noodles, but 0.0001 to 0.015 g of trimethylamine is added to 1 kg of the main raw material powder. It is preferable to add so that. If it is less than 0.0001 g, it is difficult to feel the amine odor, and if it is more than 0.015 g, the odor is strongly felt.

  Moreover, in order to disperse | distribute uniformly to the whole noodle dough, it is preferable to add at least 0.1g of Chinese noodle flavors with respect to 1Kg of main raw material powders. If the amount is too large, it affects the noodle-making property and texture, so 20 g or less is preferable. More preferably, it is 0.2 to 5 g with respect to 1 kg of the main raw material powder.

  Next, a noodle string is produced from the produced dough. As a production method, it may be carried out in accordance with a conventional method, and a method of producing noodle strings by extruding dough using an extruder or the like, or making a dough into a rough noodle band by a roll, then forming a noodle band by composite, and further by a roll Examples of the method include rolling a plurality of times to obtain a predetermined noodle band thickness, and then cutting the noodle band with a cutting roll called a cutting blade to produce a noodle string. When making noodle strips after making the noodle strips, the noodle strips may be rolled and cut after preparing the noodle strips using an extruder. After producing, rolling and cutting may be performed. When producing an extruded noodle band or extruded noodle strings using an extruder or the like, it is preferably carried out under reduced pressure. When Chinese noodles are used as raw noodles, they can be packaged and used as raw noodles after dusting is applied.

  When the Chinese noodles are instant noodles (fried noodles, non-fried noodles), the noodle strings obtained by the noodle making process are steamed or boiled, if necessary, and then the noodle strings are dried. The drying method may be drying by fly drying, hot air drying, high temperature hot air drying, superheated steam drying, microwave drying, or the like.

  In the case of fried noodles, the flavor for Chinese noodles is eluted in the frying oil, so that it is difficult to obtain an effect as compared with non-fried noodles, but a certain effect can be obtained. As a drying method in fried noodles, it is immersed in semi-solid fat oil such as refined palm oil or refined lard heated to 140 to 160 ° C. so that the moisture after drying becomes 1.5 to 5% by weight. Fry dry.

  On the other hand, in the case of non-fried noodles that are dried other than frying, there is no fear that the flavor for Chinese noodles will be eluted, so that the aroma can be efficiently retained in the noodle strings. The drying method for non-fried noodles is generally a method of drying with hot air such as hot air drying or high-temperature hot air drying, and in such a case, the flavor is more likely to be reduced, but the flavor for Chinese noodles according to the present invention is Persistence is high, and the aroma can be retained after drying. When drying with hot air such as hot air drying or high-temperature hot air drying, the drying temperature is preferably 60 to 150 ° C., and is preferably dried under the conditions of a wind speed of 1 to 70 m / s. A drying process may be performed combining several conditions, and should just dry so that the water | moisture content after drying may be 14.5 weight% or less.

  When the Chinese noodles are raw type instant noodles, the raw noodle strings obtained in the noodle making process are steamed or boiled to make the noodle strings alpha, and immersed in an acid solution such as lactic acid to adjust the pH to 4.5. After adjusting so that it may become the following, it seals in a pouch and heat-sterilizes. The sterilization conditions should just sterilize for about 30 to 90 minutes in a 80-100 degreeC steam | vapor chamber. Although the fragrance peculiar to Chinese noodles generated by steaming or boiling is reduced by heat sterilization, the flavor for Chinese noodles according to the present invention has high persistence and can retain the fragrance even after heat sterilization.

  In addition, when the Chinese noodles are steamed noodles or boiled noodles, the raw noodle strings obtained in the noodle making process are steamed or boiled to make the noodle strings alpha, and if necessary, acid soaked and sealed and packaged. Sterilize by heating for 10 to 90 minutes. Although the fragrance peculiar to Chinese noodles generated by steaming or boiling is reduced by heat sterilization, the flavor for Chinese noodles according to the present invention has high persistence and can retain the fragrance even after heat sterilization.

  In the case of frozen noodles, the raw noodle strings obtained in the noodle making process are steamed or boiled to make the noodle strings alpha, then washed with water if necessary and frozen. When cooling with water, many of the unique flavors of Chinese noodles generated by steaming or boiling are washed away, but the flavor for Chinese noodles according to the present invention is a W / O emulsion, and cooling with water is performed. Also holds fragrance. In addition, freezing often freezes by blowing cold air in an air blast type freezer, and the aroma is reduced, although not as much as drying with hot air. However, the flavor for Chinese noodles in the present invention has high persistence and can retain aroma even after freezing.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

<Experiment 1> Production of Chinese noodle flavor (Example 1-1)
933.5 g of rice oil, 15 g of polyglycerin condensed ricinoleic acid ester, and 1.5 g of tocopherol preparation were mixed well to prepare an oil and fat mixture. Next, 50 g of a 30% by weight aqueous solution of trimethylamine was added dropwise to the oil and fat mixture little by little, and then stirred using a high speed stirrer (TK homomixer MARK2 2.5 type manufactured by PRIMIX) at a rotational speed of 3000 rpm so as to be homogeneous. Was set at 10000 rpm and stirred at high speed for 30 minutes to prepare a Chinese noodle flavor sample emulsified with W / O. At this time, when the particle diameter of the emulsion of the trimethylamine aqueous solution was confirmed with an optical microscope, it was 1.5 μm.

(Example 1-2)
783.5 g of rice oil, 15 g of polyglycerol condensed ricinoleic acid ester, and 1.5 g of tocopherol preparation were mixed well to prepare an oil and fat mixture.

  14 g of wheat gluten and 6 g of egg white powder were dispersed and stirred in 179.4 g of water, sterilized by heating at 80 ° C. for 20 minutes, cooled to 55 ° C., and added with 0.6 g of protease (Protin NY100 (manufactured by Amano Enzyme)) Then, enzymatic degradation was performed for 6 hours with stirring.

  To the solution after the enzyme reaction, 5 g of potassium (sodium carbonate: potassium carbonate = 6: 4), 60 g of glycerin and 35 g of cyclic dextrin are added, and after stirring well, the mixture is heated at 90 ° C. for 1 hour, and the reaction product is diatomaceous earth. The mixture was filtered to remove insoluble matter, and the enzyme was decomposed with wheat protein and egg white to give a warming reaction product of citrus.

  A high-speed stirrer (TK homomixer MARK2 2.5 type manufactured by PRIMIX) was stirred and mixed with 150 g of the wheat protein and egg white enzyme degradation product and the Kansu warming reaction product and 50 g of 30% trimethylamine aqueous solution, and dropped into the prepared oil and fat mixture. ) Was used to slowly homogenize at a rotational speed of 3000 rpm, and then the rotational speed was set to 10000 rpm. High-speed stirring was performed for 30 minutes to produce a W / O emulsified flavor sample for Chinese noodles. At this time, when the particle diameter of the emulsion of the trimethylamine aqueous solution was confirmed with an optical microscope, it was 1.5 μm.

(Comparative Example 1-1)
A flavor sample for Chinese noodles was prepared by adding 950 g of water to 50 g of a 30% by weight aqueous solution of trimethylamine and mixing them.

(Comparative Example 1-2)
A flavor sample for Chinese noodles was prepared according to the method of Example 1-1 except that high-speed stirring was not performed.

(Comparative Example 1-3)
850 g of water was added to and mixed with 150 g of the wheat protein and egg white enzymatic degradation product prepared in Example 1-2 and the warming reaction product of kansui to obtain a flavor sample for Chinese noodles.

(Comparative Example 1-4)
A flavor sample for Chinese noodles was prepared according to the method of Example 1-2 except that high-speed stirring was not performed.

<Experiment 2> Preparation of non-fried instant Chinese noodles (Example 2-1)
The main raw material powder consisting of 850 g of wheat flour and 150 g of tapioca acetylated starch is mixed with 5 g of calcium carbonate as an auxiliary material, 10 g of sodium chloride, 10 g of potassium preparation (potassium carbonate: sodium carbonate = 6: 4), 1 g of sodium phosphate 1 g of polymer phosphate, 0.2 g of marigold dye 0.2 g dissolved in 400 g of water and 0.5 g of Chinese noodle flavor prepared in Example 1-1 were added, and mixed for 15 minutes with an atmospheric mixer. A noodle dough was prepared.

  The prepared dough was made into a rough noodle strip by a roll and combined to prepare a noodle strip. The produced noodle strip was rolled with a roll to a final noodle strip thickness of 1.5 mm, and the noodle strip was cut with a 16th round cutting blade roll to obtain a noodle strip.

  Next, the noodle strings were steamed for 2 minutes and 30 seconds in a steaming chamber into which saturated steam of 270 kg / h was introduced, so that the noodle strings were made α.

  The gelatinized noodle strings were soaked in a flavor solution prepared by dissolving 45 g of salt, 5 g of gum arabic and 3 g of sodium glutamate in water and made up to 1 L, cut into approximately 30 cm, filled into a retainer as 145 g per serving And dried at 85 ° C. for 50 minutes to obtain a non-fried Chinese noodle sample.

(Example 2-2)
A non-fried Chinese noodle sample was obtained according to the method of Example 1-1, except that 0.5 g of the flavor for Chinese noodles prepared in Example 1-2 was added.

(Comparative Example 2-1)
A non-fried Chinese noodle sample was obtained according to the method of Example 1-1 except that the flavor for Chinese noodles was not added.

(Comparative Example 2-2)
A non-fried Chinese noodle sample was obtained according to the method of Example 1-1, except that 0.5 g of the flavor for Chinese noodle prepared in Comparative Example 1-1 was added.

(Comparative Example 2-3)
A non-fried Chinese noodle sample was obtained according to the method of Example 1-1 except that 0.5 g of the flavor for Chinese noodle prepared in Comparative Example 1-2 was added.

(Comparative Example 2-4)
A non-fried Chinese noodle sample was obtained according to the method of Example 1-1 except that 0.5 g of the flavor for Chinese noodle prepared in Comparative Example 1-3 was added.

(Comparative Example 2-5)
A non-fried Chinese noodle sample was obtained according to the method of Example 1-1 except that 0.5 g of the flavor for Chinese noodle prepared in Comparative Example 1-4 was added.

  Sensory evaluation was conducted on the odor of non-fried Chinese noodles after cooking in each test section. Evaluation is performed by five skilled panelists, and for the scented odor, the aroma from the whole cooked product before eating and the aroma when eating noodles are evaluated, ◎ very good, ○ good Insufficient ones were marked with Δ, and ones that hardly felt were marked with ×. About the cooking method, the non-fried Chinese noodles were put into a pan containing 500 ml of boiling water, cooked in a pan for 5 minutes, stopped in a fire, transferred to a bowl, and evaluated.

  The sensory evaluation results of each test section in Experiment 2 are shown in Table 1 below.

  As shown in the Example of Experiment 2, by using a Chinese noodle flavor obtained by W / O emulsification of trimethylamine and edible fats and oils with a W / O emulsifier, it is good for Chinese noodles manufactured even through the manufacturing process of non-fried Chinese noodles It can be seen that it can give an easy smell. In particular, the flavor unique to Chinese noodles could be strongly felt from the noodles and soup before eating. The Chinese noodle flavors, which are W / O emulsified by adding wheat protein and egg white enzyme degradation products and citrus warming reaction products to trimethylamine aqueous solution, put in the mouth in addition to the aroma spreading from the whole food before eating. The fragrance that spreads in the mouth was given by chewing with the fragrance coming out of the nose when I felt.

  On the other hand, as shown in the comparative example, in an aqueous flavor in an aqueous solution state or a flavor just mixed with an aqueous solution and edible fats and oils, these fragrances disappear in the manufacturing process of non-fried noodles, or can hardly be felt, Insufficient results.

  In addition, with respect to Example 2-1 and Example 2-2, a storage test was performed for 6 months in a storage environment of 25 ° C. and 60% relative humidity in a product state put in an aluminum-deposited bag. The results of the sensory evaluation were almost the same as those obtained by refrigerated storage at 4 ° C. in the product state before the storage test. Therefore, it was suggested that the flavor emulsified with W / O can retain a savory odor even in long-term storage.

<Experiment 3> Production of other Chinese noodles (Example 3-1) Raw Chinese noodles 1 kg of raw flour consisting of 1 kg of wheat flour was mixed with 5 g of calcined calcium, 20 g of sodium chloride, and Kansai preparation (sodium carbonate 6: potassium carbonate). 4) Add 6 g, 30 g of sodium lactate, 70 g of ethanol preparation in 240 g of water and 0.25 g of Chinese noodle flavor of Example 1-2, mix with a vacuum mixer for 15 minutes, and prepare the noodle dough (dough) Was made.

  The prepared dough was made into a rough noodle strip by a roll and combined to prepare a noodle strip. The produced noodle strip was rolled with a roll to a final noodle strip thickness of 1.6 mm, and the noodle strip was cut with a No. 20 cutting blade roll to obtain a noodle strip.

  Sago starch was dusted on the prepared noodle strings and sealed in a polyethylene bag to obtain a raw Chinese noodle sample. The raw Chinese noodle samples were boiled with boiling water for 3 minutes, then boiled with broth, put into chicken soy sauce soup prepared in advance, and eaten to confirm the flavor.

  When Chinese noodle flavor is not added, the flavor of raw Chinese noodles is good immediately after production, but the alcohol odor disappears over time, the aroma that seems to come from the oxidized components of the oil is noticeable, and the quality of the aroma changes I will do it. However, the raw noodle sample added with the Chinese noodle flavor of Example 1-2 has little change in aroma due to changes over time, and the sample stored at 4 ° C. for 14 days also feels the flavor derived from the Chinese noodle flavor and is good. The fragrance was retained. In addition, by adding the Chinese noodle flavor of Example 1-2, 10 to 30 g of a normal preparation added to 1 Kg of the main raw material powder is added to the main raw material powder as shown in Example 3-1. On the other hand, even when the amount of addition of 6 g of the citrus preparation was small, an addition odor of Chinese noodles was obtained, so that the amount of addition of kansui could be suppressed.

(Example 3-2) Boiled Chinese noodles 900 g of wheat flour, 30 g of active gluten is added to 1 kg of the main raw material powder of 100 g of hydroxypropylated phosphate cross-linked starch, 15 g of alginic acid is added, and after powder mixing, 20 g of sodium chloride Add 30 g of Kansui formulation (sodium carbonate 6: potassium carbonate 4) and 10 g of gardenia pigment in 340 ml of water and 0.5 g of Chinese noodle flavor of Example 1-2 and mix for 15 minutes with a vacuum mixer. A noodle dough was prepared.

  The prepared dough was made into a rough noodle strip by a roll and combined to prepare a noodle strip. The produced noodle strip was rolled with a roll to a final noodle strip thickness of 1.65 mm, and the noodle strip was cut with a No. 20 cutting blade roll to obtain a noodle string.

  Cut the noodle strings into 30cm, boil 70g with hot water at 98 ° C for 3 minutes, drain the water, put it into a polyethylene bag, and add 10g of 5% aqueous solution of soybean-derived water-soluble dietary fiber as a loosening solution. After sealing, it was sterilized by heating in an 80 ° C. steam room for 30 minutes.

  Cooled and sterilized, stored at 4 ° C for a day, boiled noodles (chilled Chinese) sample, soup and eaten, but compared to the sample without Chinese noodle flavor added, derived from Chinese noodle flavor It was confirmed that it remained well.

(Example 3-3) Frozen Chinese noodles 5 g of egg white powder and 5 g of active gluten are mixed with 950 g of wheat flour to 1 kg of the main raw material powder of 50 g of acetylated starch, and 15 g of kansui preparation (sodium carbonate 6: potassium carbonate 4) Then, 0.5 g of kneaded water obtained by dissolving 1 g of gardenia pigment in 340 g of water and the flavor of Example 1-2 was added, and the mixture was mixed with an atmospheric mixer for 15 minutes to prepare a noodle dough (dough).

  Combining the prepared dough to prepare a noodle strip, rolling the noodle strip to 1.4 mm by roll rolling, then cutting the noodle strip with a No. 18 roll cutting blade to make a noodle strip, about 30 cm The noodle strings were cut so that

  130 g of the cut noodle strings were boiled with boiling water at 100 ° C. for 120 seconds. The boiled noodles were washed and cooled with cold water at 10 ° C. for 30 seconds, and then frozen in an air blast freezer at −35 ° C. for 30 minutes to obtain frozen Chinese noodle samples.

  The frozen Chinese noodle sample was cooked in a microwave oven for 500W3 minutes 30 seconds, put in a container with a soy sauce-like chicken glass cup prepared in advance, and ate, but it felt the flavor derived from the Chinese noodle flavor and remained well. Confirmed that.

Claims (7)

  A Chinese noodle flavor comprising a W / O emulsion comprising an aqueous solution containing trimethylamine, an edible oil and fat, and a W / O emulsifier.   The flavor for Chinese noodles according to claim 1, wherein 0.01 to 15 g of the trimethylamine is contained in 100 g of the Chinese noodle flavor.   The flavor for Chinese noodles according to claim 1 or 2, wherein the W / O emulsifier is a polyglycerin condensed ricinoleic acid ester.   The Chinese noodle braver according to any one of claims 1 to 3, wherein the aqueous solution containing trimethylamine contains a wheat protein or / and egg white enzyme degradation product and a reaction product of citrus.   A method for producing a flavor for Chinese noodles, comprising adding an aqueous solution containing trimethylamine to an edible fat containing a W / O emulsifier and stirring and mixing, followed by W / O emulsification by high-speed stirring with a stirrer.   Chinese noodles containing the flavor for Chinese noodles according to any one of claims 1 to 4. A method for producing Chinese noodles, comprising adding the flavor for Chinese noodles according to any one of claims 1 to 4.