JP2022014129A - Flavor improver for noodles - Google Patents

Abstract

To provide a flavor improver for noodles, which can improve flavor of noodles, especially can eliminate strange flavor, off-flavor and the like, such as stuffy odor and bran odor, of low carbohydrate noodles; and to provide a flavor improvement method for noodles, which can improve flavor of noodles, especially can stably eliminate strange flavor and off-flavor of low carbohydrate noodles without deteriorating texture.SOLUTION: Provided are a flavor improver for noodles, including a whey mineral as an active ingredient, and a flavor improvement method for noodles for adding the whey mineral when producing the noodles. Preferably, the whey mineral has an ash content of 30 or more mass% in a solid content, and also preferably has a calcium content of less than 3 mass% in the solid content.SELECTED DRAWING: None

Description

The present invention relates to a flavor improving agent for noodles, particularly a flavor improving agent for noodles, which can improve the flavor of low-carbohydrate noodles.

The main ingredients of noodles are flour and water, but the main component of flour is starch. In wheat flour used in the production of major noodles such as udon and Chinese noodles, 75% of the flour is starch, that is, sugar. Further, in the case of rice flour used for producing rice noodles, rice noodles and the like, 80% of the rice flour is starch, that is, sugar.

Recently, there has been a demand for low-carbohydrates in noodles for recent health reasons, such as dieting by suppressing carbohydrate intake, diseases in which sugar intake is restricted in the first place, and suppression of hyperglycemia. Is becoming.

These low-sugar noodles use konjac flour instead of wheat flour, combine dietary fiber with active gluten, use wheat bran or wheat germ that is derived from wheat but has a low starch content, and other than wheat flour. It is obtained by using flour, for example, soybean flour, miscellaneous grains, etc. (see, for example, Patent Documents 1 to 5).

However, low-carbohydrate noodles obtained from such raw materials have a poor texture such as powdery, lumpy, and chewy, and have a reduced degree of gelatinization, or the protein and dietary fiber itself. You will be able to feel the stuffy odor and the bran odor due to the flavor of the noodles.

In order to improve the texture and flavor of such low-carbohydrate noodles, for example, a method using soymilk powder (see, for example, Patent Document 6), a method using resistant starch, gluten, and a thickening polysaccharide (for example, patent). Methods such as a method using nanofibers (see, for example, Patent Document 8) have been proposed.

However, the method of Patent Document 6 has a problem that the flavor changes too much, and the methods of Patent Documents 7 and 8 have a problem that the texture changes too much.
In addition, these methods did not eliminate the unusual flavors such as stuffy odor and bran odor and miscellaneous flavors.

On the other hand, whey minerals having a specific manufacturing method or composition can be added to foods and drinks in a very small amount to improve the flavor of seasonings (see, for example, Patent Documents 9 and 10) and masking agents (see, for example, Patent Documents 11 and 12). It is known to have an effect.
However, regarding the improvement of the flavor of noodles, there is only a description of the method of adding to the soup, and there is no description of the improvement of the flavor of the noodle itself and the description of its use in low-carbohydrate noodles.

Japanese Unexamined Patent Publication No. 10-262589 Japanese Unexamined Patent Publication No. 11-08706 Japanese Unexamined Patent Publication No. 2006-129790 Japanese Unexamined Patent Publication No. 2017-023050 Japanese Unexamined Patent Publication No. 2019-110864 Japanese Unexamined Patent Publication No. 2014-003952 Japanese Unexamined Patent Publication No. 2016-20200 Japanese Unexamined Patent Publication No. 2019-106970 Japanese Unexamined Patent Publication No. 2008-054663 Japanese Unexamined Patent Publication No. 2008-054666 Japanese Unexamined Patent Publication No. 2008-0546664 Japanese Unexamined Patent Publication No. 2008-054667

Therefore, an object of the present invention is an agent for improving the flavor of noodles, which can eliminate and improve the flavor of noodles, particularly unusual flavors such as stuffy odor and bran odor of low-carbohydrate noodles, and miscellaneous flavors, and noodles, especially low sugar. It is an object of the present invention to provide a method for improving the flavor of noodles, which can stably eliminate and improve the unusual flavor and miscellaneous flavor of quality noodles without deteriorating the texture.

As a result of diligent research, the present inventors have found that the above problems can be solved by using a specific milk raw material.
The present invention has been made based on the above findings, and provides an agent for improving the flavor of noodles containing whey mineral as an active ingredient.
The present invention also provides a method for improving the flavor of noodles by adding whey minerals during the production of noodles.

The noodle flavor improving agent of the present invention can eliminate and improve the flavor of noodles, particularly unusual flavors such as stuffy odor and bran odor of low-carbohydrate noodles, and miscellaneous flavors.
Further, according to the method for improving the flavor of noodles of the present invention, it is possible to stably eliminate and improve the unusual flavor and miscellaneous flavor of noodles, particularly low-carbohydrate noodles, without deteriorating the texture.

The flavor improving agent for noodles of the present invention contains whey mineral as an active ingredient.
First, the whey mineral used in the flavor improving agent for noodles of the present invention will be described in detail.
Whey minerals are milk or whey (whey) from which protein and lactose have been removed as much as possible, and therefore contain high concentrations of milk ash (minerals) and ash in solids. It is characterized by an extremely high proportion of. The mineral composition of whey minerals is close to the mineral composition of raw milk and whey.

The whey mineral used in the present invention preferably has high purity in terms of high effect of the present invention, water solubility and dissolution in the mouth, that is, low content of impurities such as protein and lactose. Specifically, the whey mineral used in the present invention preferably has an ash content of 30% by mass or more in the solid content, and more preferably 50% by mass or more in the solid content. The higher the ash content in the solid content, the more preferable.

Further, the whey mineral used in the present invention has a particularly high effect of the present invention and is less likely to cause precipitation or turbidity. Therefore, the calcium content in the solid content is preferably less than 3% by mass, more preferably 2% by mass. %, More preferably less than 0.5% by weight. The lower the calcium content in the solid content, the more preferable.

The whey mineral produced from milk by a usual production method has a calcium content of 5% by mass or more in the solid content. A method for obtaining whey minerals having a calcium content of less than 3% by mass is to remove whey minerals from milk or whey by membrane separation and / or ion exchange, and further cooling to obtain whey minerals. A method of using acidic whey using milk with reduced calcium in advance, or a method of inserting a step of removing whey minerals from sweet whey produced as a by-product during cheese production, for example by centrifugation. Can be mentioned. In terms of efficiency and cost in industrial implementation, when producing whey minerals from sweet whey, calcium is added by inserting a step of removing calcium after concentrating the minerals to some extent, for example by membrane separation. It is preferable to use a method for obtaining whey minerals having a content of less than 3% by mass. The decalcification method used here is not particularly limited, and a known method such as a precipitation method by maintaining temperature control can be adopted.

The whey mineral may be in any form such as fluid, paste, and powder.

The flavor improving agent for noodles of the present invention may consist only of the above whey minerals, but it may be mixed with various additives to form a solid or liquid agent such as powder, granules or tablets by a conventional method. , Paste or the like may be formulated and used in a fluid form.

When the flavor improving agent for noodles of the present invention is in a solid form such as powder, granules, tablets, etc., the preferable content of the whey mineral in the flavor improving agent for noodles of the present invention is as the solid content of the whey mineral. It is 0.1 to 100% by mass, but it is preferable that the effect is exhibited by adding a small amount, so that it is more preferably 1% by mass or more, still more preferably 5% by mass or more.

Further, when the flavor improving agent for noodles of the present invention is in a fluid form such as a liquid agent or a paste, the preferable content of the whey mineral in the flavor improving agent for noodles of the present invention is effective with the addition of a small amount. The solid content of the whey mineral is 0.0001 to 40% by mass, but more preferably 0.01% by mass or more and 30% by mass or less in order to avoid precipitation of precipitates during storage. More preferably, it is 0.1% by mass or more and 20% by mass or less.

The flavor improving agent for noodles of the present invention may contain other components other than the whey mineral, including the additive for the above-mentioned formulation, as necessary, as long as the effect of the present invention is not impaired. can. Examples of the other components include water, alcohols, fats and oils, gelling agents and stabilizers, emulsifiers, metal ion sequestering agents, sugars / sweeteners, sugar alcohols, starches, milk and dairy products other than the above milky minerals. Egg products, grains, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrins, branched dextons, cyclic dextons, and other food materials, fine silicon dioxide, magnesium carbonate・ Anti-caking agents such as disodium phosphate and magnesium oxide, vitamins, brighteners, flavoring agents, bitterness agents, seasonings and other flavoring ingredients, coloring agents, preservatives, antioxidants, pH adjusters, organic Examples include acid, alkaline agents such as starch, and strengthening agents.

Examples of the above fats and oils include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa fat, fish oil, and whale oil. , Butter, various vegetable oils and fats such as butter oil, and processed oils and fats which have been subjected to one or more treatments selected from hydrogen addition, fractionation and ester exchange. In the present invention, one or more selected from the above fats and oils can be used.

Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, and curd. Examples include orchid, tamarind seed gum, carrageenan gum, tara gum, tragant gum, arabic gum and cassia gum. In the present invention, one or more selected from the above gelling agents and stabilizers can be used.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, and polyglycerin fatty acid. Synthetic emulsifiers such as esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl lactate calcium, stearoyl lactate sodium, polyoxyethylene sorbitan fatty acid esters, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Examples thereof include natural emulsifiers such as saponin, egg yolk oil, plant sterols, and milk fat globules. In the present invention, one or more selected from the above emulsifiers can be used.

The form of the flavor improving agent for noodles of the present invention is not particularly limited, and may be any of the above-mentioned solid, granular, powdery, paste-like, fluid-like, and liquid forms, but noodle dough production. It is preferably powdery or liquid in terms of ease of mixing.

Further, when the flavor improving agent for noodles of the present invention contains oil and water, the emulsified type may be an oil-in-water type, a water-in-oil type, or even a double emulsified type. However, since the whey mineral, which is the active ingredient of the present invention, is water-soluble, the effect can be obtained quickly, and a high effect of improving the flavor of noodles can be obtained. Is preferable.

The flavor improving agent for noodles of the present invention can be widely applied to various noodles. Noodle skins such as small baskets can be mentioned. Among them, the flavor improving agent for noodles of the present invention is Chinese noodles in which the taste of whey minerals is less likely to appear due to the use of brine, or steamed dumplings that tend to produce a stuffy odor in that a higher effect can be obtained. , Gyoza, Xiaolongbao and other noodle skins can be used particularly preferably.

The noodles referred to in the present invention are methods in which flour and water are used as main raw materials, and the noodle dough obtained by kneading the noodles is rolled or stretched to form a noodle band dough, which is further stretched, cut out, and punched. Foods that are elongated or molded into thin plates, processed products thereof, and cooked products thereof.

Examples of the above-mentioned flours include flour such as soft flour, medium-strength flour, semi-strong flour, strong flour, durum flour, wheat bran, wheat germ, whole grain flour, buckwheat flour, rice flour, miscellaneous flour, other flour such as soybean flour, and various starches. Flours that can be used in ordinary noodle foods, such as chemical flour, konjac flour, and dietary fibers such as arginic acids, can be used, but the flavor improving agent for noodles of the present invention is particularly suitable for improving the flavor of low-sugar noodles. Since it is useful, it is preferable to use one or more of wheat bran, wheat germ, flour, soybean flour, and dietary fiber.
The low-sugar noodles are obtained by using wheat flour, buckwheat flour, wheat flour, wheat germ, miscellaneous grain flour, soybean flour, dietary fiber, etc., which have a lower sugar content than wheat flour, buckwheat flour, and rice flour. Noodles with reduced sugar mass.

In addition to the above ingredients, the noodle dough includes salt, citrus, gluten, sweeteners, coloring agents, seasonings, bitterness agents, strengthening agents, surfactants, solubilizers, etc., which are used in the production of ordinary noodles. Thickeners, glues, excipients, preservatives, fragrances, antibacterial agents, bactericides, salts, solvents, chelating agents, neutralizing agents, acidulants, pH regulators, preservatives, buffers, fats and oils, fat processing Goods, eggs, milk and dairy products can be used.

When the noodles are noodles, there are forms such as raw noodles, semi-raw noodles, dried noodles, fried noodles, and instant noodles, and the flavor improving agent for noodles of the present invention can be used for any of them.
The instant noodles include fried instant noodles, which are fried noodles, and non-fried instant noodles, which are dried by hot air drying or vacuum freeze drying. The flavor improving agent for noodles of the present invention may be either of them. Can be used.

The method for adding the flavor improving agent for noodles of the present invention to noodles is not particularly limited as long as the whey mineral, which is the active ingredient of the present invention, is finally added to the noodles, and various addition methods are adopted. be able to. For example, it can be directly added to a noodle dough raw material such as flour and mixed, or it can be dispersed or dissolved in all or part of the blended water and added to the noodle dough raw material. Further, it can be applied to the surface of a noodle band or a noodle string in an aqueous solution state, sprayed, or immersed in the noodle band. Furthermore, it is also possible to add the noodles to water or hot water when reconstitution with hot water.

The amount of the flavor improving agent added to the noodles of the present invention in the noodles is not particularly limited and is appropriately determined according to the type and shape of the noodles, but is preferably 0 as the solid content of whey minerals in the noodles. It is .0001 to 1% by mass, more preferably 0.001 to 0.3% by mass, still more preferably 0.001 to 0.15% by mass, and particularly preferably 0.005 to 0.15% by mass. If it is less than 0.0001% by mass, the effect of the present invention is difficult to obtain, and if it is more than 1% by mass, an unpleasant taste may be felt.

Next, the method for improving the flavor of the noodles of the present invention will be described.
The method for improving the flavor of noodles of the present invention is characterized by including a step of adding whey minerals at the time of producing noodles.
The method for producing the noodles, the method for adding whey minerals, and the amount of whey minerals added are as described above.

Finally, the noodles of the present invention will be described.
The noodles of the present invention are noodles containing the flavor improving agent of the noodles of the present invention, and because the flavor is improved, even low-sugar noodles are soft like noodles using ordinary wheat flour. It has the characteristics of having a supple texture and flavor.
The method for producing the noodles, the method for adding whey minerals, and the amount of whey minerals added are as described above.

The contents of the present invention will be specifically described with reference to the following examples, comparative examples, etc., but the present invention is not limited thereto.

<Manufacturing of flavor improving agent for noodles>
[Manufacturing Example 1]
Sweet whey obtained as a by-product in cheese production is separated by nanofiltration membrane, concentrated by reverse osmosis filtration membrane separation until the solid content reaches 20% by mass, and heat-treated at 80 ° C. for 20 minutes. The resulting precipitate was removed by centrifugation. This is further concentrated by an evaporator, and a spray-drying method is used to obtain whey mineral A having a solid content of 97% by mass, an ash content of 55% by mass in the solid content, and a calcium content of 0.4% by mass in the solid content. rice field. This whey mineral A was dissolved in water to obtain a liquid flavor improving agent A for noodles having a solid content of 10% by mass.

[Manufacturing Example 2]
The solid content is 97% by mass, the ash content in the solid content is 55% by mass, and the solid content is the same as in Production Example 1, except that the step of heat-treating and centrifuging and removing the generated precipitate is not performed. Whey mineral B having a calcium content of 2.2% by mass and liquid flavor improving agent B having a solid content of 10% by mass were obtained.

<Manufacturing of Chinese noodles>
[Example 1]
100 parts by mass of low-carbohydrate mixed powder for noodles (M207: Nisshin Seifun, about 54% cut of sugar), 1 part by mass of powdered active gluten (Emasoft M1000: made by Riken Vitamin), and 1 part by mass of dried egg white were mixed in advance. .. On the other hand, 1 part by mass of powdered brine (red: made by Oriental yeast), 1 part by mass of salt, and 1 part by mass of the flavor improving agent A for noodles were added, dispersed, and dissolved in 34 parts by mass of water. Using a mixer, these were thoroughly mixed to obtain a noodle dough. After retarding overnight, the noodles were rolled, cut, and noodle-shaped using a noodle-making machine to obtain low-sugar Chinese noodles A containing 0.072% by mass of whey mineral as a solid content. The obtained low-carbohydrate Chinese noodles A are boiled in hot water at 100 ° C. for 1 minute. It had a good texture.

[Example 2]
Low sugar containing 0.072% by mass of whey mineral as a solid content in the formulation and manufacturing method of Example 1 except that 1 part by mass of the flavor improving agent B of noodles was used instead of 1 part by mass of the flavor improving agent A of noodles. Quality Chinese noodle B was obtained. The obtained low-sugar Chinese noodle B boiled in hot water at 100 ° C. for 1 minute, and the low-sugar Chinese noodle B after boiling has the same texture as the low-sugar Chinese noodle A after boiling, but slightly with flour. I felt a different flavor.

[Example 3]
Low sugar containing 0.0014% by mass of whey mineral as solid content in the formulation and manufacturing method of Example 1 except that the amount of flavor improving agent A added to noodles was changed from 1 part by mass to 0.02 part by mass. Chinese noodle C was obtained. The obtained low-sugar Chinese noodle C is boiled in hot water at 100 ° C. for 1 minute, and the low-sugar Chinese noodle C after boiling has the same texture as the low-sugar Chinese noodle A after boiling, but slightly with flour. I felt a different flavor.

[Example 4]
Low sugar containing 0.0145% by mass of whey mineral as solid content in the formulation and manufacturing method of Example 1 except that the amount of flavor improving agent A added to noodles was changed from 1 part by mass to 0.2 parts by mass. Chinese noodle D was obtained. The obtained low-carbohydrate Chinese noodle D is boiled in hot water at 100 ° C. for 1 minute. It had a good texture.

[Example 5]
Low-sugar Chinese noodles E containing 0.145% by mass of whey mineral as a solid content in the formulation and manufacturing method of Example 1 except that the amount of the flavor improving agent A added to the noodles was changed from 1 part by mass to 2 parts by mass. Got The obtained low-carbohydrate Chinese noodles E are boiled in hot water at 100 ° C. for 1 minute. It had a good texture.

[Comparative Example 1]
Low-carbohydrate Chinese noodles F were obtained by the formulation and manufacturing method of Example 1 except that the flavor improving agent A for noodles was changed to no addition. The low-carbohydrate Chinese noodles F obtained by boiling the obtained low-carbohydrate Chinese noodles F in hot water at 100 ° C. for 1 minute, the low-carbohydrate Chinese noodles E after boiling have a slightly sloppy texture, and also have a stuffy odor and a bran odor, and are powdered. It had a bad flavor.

Claims (15)

A flavor improver for noodles containing whey mineral as an active ingredient. The flavor improving agent for noodles according to claim 1, wherein the ash content in the solid content of the whey mineral is 30% by mass or more. The flavor improving agent for noodles according to claim 1 or 2, wherein the calcium content in the solid content of the whey mineral is less than 3% by mass. The flavor improving agent for noodles according to any one of claims 1 to 3, wherein the noodles are low-carbohydrate noodles. A method for producing noodles, which comprises a step of adding whey minerals during the production of noodles. The method for producing noodles according to claim 5, wherein the ash content in the solid content of the whey mineral is 30% by mass or more. The method for producing noodles according to claim 5 or 6, wherein the calcium content in the solid content of the whey mineral is less than 3% by mass. The method for producing noodles according to any one of claims 5 to 7, wherein the amount of the whey mineral added is 0.0001 to 1% by mass as the solid content of the whey mineral in the noodles. The step according to any one of claims 5 to 8, wherein the step of adding the whey mineral is a step of dispersing or dissolving the whey mineral in all or part of the blended water and adding the whey mineral to the noodle dough raw material. How to make noodles. A method for improving the flavor of noodles by adding whey minerals when manufacturing noodles. The method for improving the flavor of noodles according to claim 10, wherein the ash content in the solid content of the whey mineral is 30% by mass or more. The method for improving the flavor of noodles according to claim 10 or 11, wherein the calcium content in the solid content of the whey mineral is less than 3% by mass. The method for improving the flavor of noodles according to any one of claims 10 to 12, wherein the amount of the whey mineral added is 0.0001 to 1% by mass as the solid content of the whey mineral in the noodles. The method for improving the flavor of noodles according to any one of claims 10 to 13, wherein the whey mineral is dispersed or dissolved in all or part of the blended water and added to the noodle dough raw material. Noodles containing the flavor improving agent according to any one of claims 1 to 3.