JP2024035701A - Preparations and uses thereof aimed at increasing the shelf life of raw noodles and semi-raw noodles that last a long time. - Google Patents

Abstract

[Object] It is possible to obtain raw noodles and semi-raw noodles that suppress changes in texture, flavor, and appearance over time while suppressing sour taste derived from organic acids. [Solution] One or more types of organic acids selected from the group consisting of fumaric acid and adipic acid, two or more types of modified starch, and a shelf life improver for raw and semi-raw noodles containing a sulfur-containing reducing agent are added to wheat flour as a raw material. Raw and semi-raw noodles manufactured by cutting the dough produced by mixing the raw materials into noodle strings suppress the acidity derived from organic acids, and the noodles do not easily turn brown even when stored at room temperature for long periods of time. Changes in flavor are less likely to occur and it is possible to maintain a viscoelastic texture. [Selection diagram] None

Description

The present invention relates to suppressing changes over time in the texture, flavor, and appearance of noodles that can be stored for long periods at room temperature.

It is known that raw noodles and semi-raw noodles, which can be stored for a long time at room temperature, are added with alcohol, propylene glycol, or reduced starch syrup to reduce the number of bacteria and prevent bacterial growth in order to improve their shelf life. However, with the above method, although the number of bacteria can be suppressed, changes in texture, flavor, and appearance over time cannot be suppressed. Therefore, in order to suppress discoloration of noodles, a method for processed foods made from wheat flour with a total lutein content of 0.21 μg/10 mg or more, which contains organic acids such as acetic acid and citric acid and discoloration inhibiting ingredients such as ascorbic acid, has been developed. There is a technique for maintaining the original yellow color of wheat flour (see Patent Document 1). In addition, by adjusting the pH to 4.0 or more and 5.0 or less using lactic acid, drying so that the moisture content is 19 or more and 23 parts or less, and degassing and packaging it with a non-ferrous oxygen absorber. It is known that browning of semi-raw noodles can be suppressed (see Patent Document 2).

As shown in Patent Document 1 and Patent Document 2, by adding organic acids to dough, it is possible to improve storage stability and suppress browning, but it is possible to improve shelf life and suppress browning. This adversely affects the texture and taste of the final product. In addition, as a method for producing noodles that can be stored at room temperature, it is common practice to encapsulate an alcohol volatilizing agent and an oxygen scavenger together with the product and package the product in an oxygen barrier packaging material. Alcohol, propylene glycol, or reduced starch syrup is also used to reduce the number of bacteria or suppress their growth. However, in the above method, as the storage period passes, the noodles turn brown, the flavor of the noodles changes (a miso-like fermented odor), and the texture loses its viscoelasticity. In particular, when the storage temperature is 30°C or higher, the change becomes noticeable.

JP2012-10658 JP2019-136001

The present invention provides raw noodles and noodles that do not easily turn brown, do not easily change the flavor of the noodles (miso-like fermented odor), and maintain a viscoelastic texture even when stored at room temperature for a long period of time. This invention relates to a shelf life improver for semi-raw noodles.

As a result of intensive research to solve the above problems, we found that raw and semi-uncooked noodles containing one or more organic acids selected from the group consisting of fumaric acid and adipic acid, two or more modified starches, and a sulfur-containing reducing agent. The present inventors have discovered that by adding a noodle shelf life improver to the dough, it is possible to suppress changes in texture, flavor, and appearance over time while suppressing the sourness derived from organic acids, and have completed the present invention.

That is, the first invention of the present application is a method for improving the shelf life of raw and semi-raw noodles containing one or more organic acids selected from the group consisting of fumaric acid and adipic acid, two or more modified starches, and a sulfur-containing reducing agent. It is a drug.

The second invention is that the organic acid in the first invention is 0.01 to 0.3 parts by mass of fumaric acid and 0.01 to 0.3 parts by mass of adipic acid based on 100 parts by mass of raw wheat flour. This is a shelf life improving agent for raw and semi-raw noodles, which is characterized by the following.

A third invention is an improved shelf life for raw and semi-raw noodles, characterized in that the two or more types of processed starches in the first invention are acetic acid starch, acetylated phosphate cross-linked starch, and hydroxypropylated phosphate cross-linked starch. It is a drug.

A fourth invention is the shelf life for fresh and semi-raw noodles, characterized in that the total amount of two or more types of processed starch in the first invention is 0.5 to 10 parts by mass based on 100 parts by mass of raw wheat flour. It is an improving agent.

A fifth invention is a shelf life improving agent for raw noodles and semi-raw noodles, characterized in that the sulfur-containing reducing agent according to the first invention is one or more selected from the group consisting of cysteine and glutathione.

A sixth invention is for raw noodles and semi-raw noodles, characterized in that the sulfur-containing reducing agent according to the first invention is contained in a range of 0.001 parts by mass to 0.03 parts by mass based on 100 parts by mass of raw wheat flour. It is a shelf life improver.

A seventh invention is that the shelf life improving agent for raw noodles and semi-raw noodles according to the first invention is used for raw noodles and semi-raw noodles.

The present invention makes it possible to obtain raw noodles and semi-raw noodles with suppressed changes in texture, flavor, and appearance over time while suppressing the sour taste derived from organic acids as compared to conventional methods.

The formulation of the present invention aimed at maintaining the quality of raw noodles and semi-raw noodles that last a long time contains one or more organic acids selected from the group consisting of fumaric acid and adipic acid, two or more modified starches, and a sulfur-containing reducing agent. It is a shelf life improver for raw and semi-raw noodles containing.

Raw noodles in the present invention are made by kneading alcohol and reduced starch syrup into the noodle dough, and sealing the noodle strings cut out after making the noodles with an alcohol volatilizer or oxygen scavenger before drying and cooking them to form an oxygen barrier. refers to items packaged in manufactured packaging materials.

In the present invention, semi-raw noodles are noodles prepared by drying the above-mentioned raw noodles at room temperature or using heated air to have a moisture content of approximately 20 parts by mass to 27 parts by mass, and then encapsulating the noodles together with an alcohol volatilizer or an oxygen scavenger. This refers to items packaged in oxygen barrier packaging material.

The organic acid referred to in the present invention is a general term for organic compounds exhibiting acidity. In the present invention, fumaric acid and adipic acid are used.

The modified starch used in the present invention is a general term for starch whose characteristics are improved by physically, chemically, or enzymatically treating natural starch derived from grains or potatoes.

The sulfur-containing reducing agent used in the present invention may be any sulfur-containing compound that has reducing properties. Examples of the sulfur-containing reducing agent include cystine, glutathione, reduced glutathione, cysteine, and food-acceptable salts thereof, and preferably one or more selected from the group consisting of cystine and glutathione.

The present invention will be explained in detail below.
The type and variety of wheat flour used in the present invention is not limited, and examples of wheat flour that can be used include strong flour, medium wheat flour, soft flour, and durum wheat.

The dough can be mixed according to a conventional method for making noodles. The type of mixer to be used may include a water-adding mixer, a kneading mixer, a continuous mixer, a vacuum mixer, etc., and is not particularly limited.

Generally, noodles that can be kept at room temperature use alcohol, propylene glycol, or reduced starch syrup to reduce the number of bacteria or suppress the growth of bacteria. Furthermore, it is common practice to encapsulate an oxygen absorber together with a product and package it in an oxygen barrier packaging material.

In the present invention, fumaric acid and adipic acid are added to the dough. Preferably, the content is 0.01 to 0.3 parts by mass of fumaric acid and 0.01 to 0.3 parts by mass of adipic acid per 100 parts by mass of raw wheat flour. If the amount of organic acid added is small, the effect of suppressing browning of the noodles is small, and if the amount of organic acid added is large, the noodles will taste sour and have a rough texture.

In the present invention, two or more types of modified starches from the group of acetic acid starch, acetylated phosphate crosslinked starch, and hydroxypropylated phosphate crosslinked starch are used. The total amount of processed starch is preferably 0.5 parts by mass to 10 parts by mass based on 100 parts by mass of raw wheat flour. If the total amount of modified starch is less than 0.5 parts by mass per 100 parts by mass of raw flour, it will not have the effect of suppressing changes in viscoelasticity over time, and if it is more than 10 parts by mass, it will be soft and have a sticky texture that sticks to the teeth. It becomes the texture.

In the present invention, a sulfur-containing reducing agent is added to the dough. The sulfur-containing reducing agent added to the dough is preferably one or more selected from the group consisting of cysteine and glutathione. The sulfur-containing reducing agent added to the dough is more preferably 0.001 part by mass to 0.03 part by mass per 100 parts by mass of the raw flour. If the sulfur-containing reducing agent is less than 0.001 parts by mass per 100 parts by mass of raw flour, there is no texture improvement effect, and if it is more than 0.03 parts by mass, the texture is soft and sticks to the teeth. becomes.

Evaluation criteria in the present invention are shown in Table 1. As a standard for evaluation in the present invention, noodles immediately after production were made with a combination of 100 parts by mass of wheat flour, 23 parts by mass of saline solution (salt concentration 10%), 5 parts by mass of alcoholic spirit, and 3 parts by mass of sorbitol, and were designated as "control". . After manufacturing each serving of the "control" noodles, an oxygen absorber was encapsulated in each serving, the noodles were placed in a gas barrier packaging material, and the noodles were stored at 30°C for one month, and the noodles were designated as "control (stored at 30°C for one month)."

Appearance evaluation was performed by visually checking and comparing the color tone of the noodles.In the visual discoloration inhibition evaluation, those with the same appearance as the "control" were given 5 points, and "control (stored at 30 ° C for 1 month)" ” was given 1 point. 4 items with some discoloration compared to "control" but generally good, 3 items with discoloration more than "control" but generally good (commercial value), "Control (stored at 30℃ for 1 month)" Those that were better but had strong discoloration were evaluated as 2 points.

Regarding the sensory evaluation of texture, the viscoelasticity of the noodles was compared, and those with viscoelasticity equivalent to the "control" were given 5 points, and those with the same viscoelasticity as the "control" (stored at 30℃ for 1 month) were given 5 points. was given 1 point. 4 points were awarded for noodles whose viscoelasticity was slightly weaker than "Control" but generally good, 3 points were given for noodles whose viscoelasticity was weaker than "Control" but generally fair (commercial value), and "Control (30℃) Those with better viscoelasticity but weaker viscoelasticity than "1 month storage)" were given 2 points.

Regarding the sensory evaluation of taste, the strength of the sourness derived from organic acids and the deterioration due to changes in flavor (miso-like fermented odor) were evaluated separately. Regarding the strength of sourness, 5 points were given to products equivalent to "control", 4 points were given to products with a slightly more sour taste than "control" but generally good, and 4 points were given to products with a slightly sour taste than "control" but generally acceptable (product 3 points were given to those with "value", 2 points were given to those with a slightly stronger sour taste than the "control", and 1 point were given to those with a stronger sour taste than the "control".

Regarding deterioration due to changes in flavor (miso-like fermented odor), a product equivalent to "control" was given 5 points, and a product equivalent to "control (1 month storage at 30°C)" was given 1 point as the worst. did. 4 points were given for those with a slight change in flavor compared to "control" but generally good; 3 points were given for those with a slight change in flavor compared to "control" but generally good (commercial value); 3 points were given for those with a change in flavor felt. A sample with a weaker change in flavor than the "control (stored at 30°C for 1 month)" was given 2 points.

Examples will be given to specifically explain the present invention, but the present invention is not limited to the following examples. Examples 1 to 10 and Comparative Examples 1 to 12 were uniformly mixed according to the dough formulations shown in Tables 2 to 4, and 100 parts by mass of the dough was mixed with 23 parts by mass of saline (salt concentration 10%) and 5 parts by mass of alcohol. , 3 parts by mass of sorbitol were mixed for 10 minutes using a noodle mixer to obtain a crumbly dough. The obtained crumbly dough was combined with a rolling roll to obtain a 3 mm noodle sheet, and two sheets were stacked in the rolling direction and composite rolled to obtain a 5 mm noodle sheet.
The obtained noodle strips were sealed in a plastic bag and gently aged at 20° C. for 60 minutes. Relaxed ripening is a process in which the noodle strips are soaked with water to eliminate the distortion and twisting of the network structure of the gluten connective tissue that has become rigid, resulting in soft and elastic noodle strips.
The mildly aged noodle strips were gradually thinned using a rolling roll to finally obtain a 1.7 mm noodle strip.
The resulting noodle strips were cut with a #12 square blade, each serving was placed in a gas barrier packaging material containing an oxygen absorber, and stored at 30°C for one month. The stored samples were evaluated by 10 panelists on a five-point scale, and the average score was calculated.

As shown in Examples 1 to 3 and Comparative Examples 1 to 5, Examples 1 to 3 contain one or more organic acids selected from the group consisting of fumaric acid and adipic acid. Compared to Comparative Examples 1 to 4 containing acids and Comparative Example 5 not containing organic acids, it was confirmed that there was less deterioration in appearance and change in flavor (miso-like fermented odor), and the acidity was weaker. .

As shown in Examples 4 to 6 and Comparative Examples 6 to 9, Examples 4 to 6 containing two or more types of modified starch are the same as Comparative Examples 6 to 8 containing one type of modified starch, and Comparative Examples 6 to 8 containing one type of modified starch. Compared to Example 9, it was confirmed that the change in texture was small.

As shown in Examples 7 to 10 and Comparative Examples 10 to 12, Examples 7 to 10 contain 0.001 parts by mass and 0.03 parts by mass of the sulfur-containing reducing agent with respect to 100 parts by mass of raw wheat flour. It was confirmed that the change in texture was smaller than in Comparative Examples 10 and 11, in which the agent was contained in an amount of 0.04 parts by mass based on 100 parts by mass of the raw wheat flour. Furthermore, it was confirmed that Examples 7 to 10 containing a sulfur-containing reducing agent showed smaller changes in texture compared to Comparative Example 12, which did not contain a sulfur-containing reducing agent.

Claims (7)

A shelf life improving agent for raw and semi-raw noodles, comprising one or more organic acids selected from the group consisting of fumaric acid and adipic acid, two or more modified starches, and a sulfur-containing reducing agent. The raw noodles and semi-raw noodles according to claim 1, characterized in that the content is 0.01 to 0.3 parts by mass of fumaric acid and 0.01 to 0.3 parts by mass of adipic acid per 100 parts by mass of raw wheat flour. A shelf life improver. The raw noodles and semi-raw noodles according to claim 1 or 2, wherein the processed starch is two or more types selected from the group consisting of acetic acid starch, acetylated phosphate cross-linked starch, and hydroxypropylated phosphate cross-linked starch. A shelf life improver for noodles. The raw noodles and semi-raw noodles according to any one of claims 1 to 3, characterized in that the total amount of the two or more types of processed starches is 0.5 to 10 parts by mass based on 100 parts by mass of raw wheat flour. A shelf life improver. The shelf life improving agent for raw and semi-raw noodles according to any one of claims 1 to 4, wherein the sulfur-containing reducing agent is one or more selected from the group consisting of cysteine and glutathione. The raw noodles and semi-raw noodles according to any one of claims 1 to 5, characterized in that the sulfur-containing reducing agent contains 0.001 parts by mass to 0.03 parts by mass with respect to 100 parts by mass of raw wheat flour. A shelf life improver. The shelf life improving agent for raw noodles and semi-cooked noodles according to any one of claims 1 to 6, which is for raw udon noodles and semi-cooked udon noodles.