JP7016756B2 - Fry noodle odor masking agent, fried noodle odor masking method and instant fried noodle products. - Google Patents

Description

The present invention relates to a frying noodle odor masking agent, a frying noodle odor masking method, and an instant fried noodle product.

Conventionally, the method for producing dried instant noodles can be roughly divided into fried noodles and non-fried noodles. Fried noodles are noodles obtained by frying and drying pregelatinized noodles with oil at around 150 ° C. On the other hand, non-fried noodles are noodles obtained by drying pregelatinized noodles by a drying method other than frying in oil. There are several methods, but hot air at a wind speed of about 4 m / s or less is applied at about 70 to 100 ° C. A hot air drying method is generally used, in which the noodles are dried for about 30 to 90 minutes. In addition to these dried instant noodles, there are raw type instant noodles whose pH is adjusted with an acid, completely sealed, and sterilized by heating to have storage stability.

Fried noodles have good resilience because the water inside the noodles evaporates during the frying process and the noodles have a swelling porous structure. Currently, many fried noodles such as bag noodles and cup noodles are on the market. .. In addition, fried noodles are generally roasted due to the aroma generated when the noodles are fried in oil, the unique aroma generated depending on the type of noodles, the aroma of the frying oil itself, and the difference in frying temperature and frying time. It is a food that is preferred by various aromas (generally the odor of fried noodles) generated by the frying process, such as the aroma of fried noodles. There was a problem in obtaining raw noodle-like products.

As a method for suppressing an odor (including a deteriorated odor of oil) generated from fried noodles, for example, the methods of Patent Documents 1 and 2 are known. However, even if these methods are used, there is still a problem in obtaining a raw noodle-like product by masking the odor of fried noodles.

Japanese Patent No. 6041667 Japanese Patent No. 4620614

An object of the present invention is to provide a masking agent for masking the odor of fried noodles, a method for masking the odor of fried noodles, and an instant fried noodle product in which the odor of fried noodles is masked.

In the development of the instant fried noodle product, the inventors of the present invention examined the development of fried noodles having a flavor closer to that of raw noodles. As a result of diligent research, it was found that the odor of fried noodles is unexpectedly masked by imparting a fragrance like raw Chinese noodles, which led to the present invention.

That is, it is a masking agent for frying noodle odor, which is characterized by containing trimethylamine.

Further, the masking agent for the odor of fried noodles according to the present invention is preferably a W / O emulsion of an aqueous solution containing trimethylamine and edible oils and fats.

Further, the masking agent for the odor of fried noodles according to the present invention is preferably used for Chinese noodles.

Further, as a method for masking the odor of fried noodles according to the present invention, it is preferable to add trimethylamine to the fried noodles restored by cooking.

Further, the trimethylamine added as a method for masking the odor of fried noodles according to the present invention is preferably a W / O emulsion of an aqueous solution containing trimethylamine and edible fats and oils.

Further, the method for masking the odor of fried noodles according to the present invention is preferably used for Chinese noodles.

Further, by including the frying noodle odor masking agent according to the present invention in the liquid soup, it is possible to provide an instant fried noodle product in which the fried noodle odor is masked.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a masking agent for masking the odor of fried noodles, a method for masking the odor of fried noodles, and an instant fried noodle product in which the odor of fried noodles is masked.

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

1. 1. Masking agent for fried noodle odor The masking agent for fried noodle odor according to the present invention contains trimethylamine. Since trimethylamine is highly volatile and water-soluble, it is used in a state of being 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 should be handled with care. It is preferable to add an aqueous solution of trimethylamine so that the content of trimethylamine in the masking agent for the odor of fried noodles is 0.01 to 15% by weight. If it is less than 0.01% by weight, a large amount of masking agent must be added to the noodles in order to obtain the effect, and if it is more than 15% by weight, the amount of the masking agent added to the noodles is small, and the whole fried noodles. Lack of dispersibility to.

The masking agent for the odor of fried noodles according to the present invention is effective only with an aqueous solution containing trimethylamine, but since fried noodles contain a large amount of fats and oils of about 20% by weight, the present invention is to be widely dispersed in the noodles. As the masking agent for the odor of fried noodles, it is preferable to W / O emulsify an aqueous solution containing trimethylamine into edible fats and oils. In addition, W / O emulsification suppresses the aroma of trimethylamine itself, making it easier to handle, and when added to fried noodles restored by cooking, trimethylamine volatilizes less due to heat, and the masking effect of fried noodle odor for a long time. Can be maintained. Further, by being incorporated into the frying oil contained in the frying noodles, the odor derived from the frying oil is masked, so that the greasy flavor of the frying noodles is reduced.

The edible oil and fat used for W / O emulsification is not particularly limited, but liquid oil and fat at room temperature is preferable, and rapeseed oil, palm olein oil, soybean oil, rice white squeezed oil, corn oil, sesame oil, olive oil, and red flower Examples include oil, canola oil, sunflower oil, and cottonseed oil.

In the case of W / O emulsification, a W / O type emulsifier is used. Specific examples thereof include polyglycerin condensed lysinol acid ester, glycerin fatty acid ester having HLB of 1 to 6, polyglyceric acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester and propylene glycol fatty acid ester. More preferably, a polyglycerin condensed ricinoleic acid ester is preferable. The amount of the W / O type emulsifier added is preferably 0.1 to 10% by weight based on the weight of the edible oil / fat.

Further, in the case of W / O emulsification, since it contains a large amount of fats and oils, it is preferable to add an antioxidant for long-term storage. Examples of the antioxidant include tocopherol preparations, ascorbic acid palmitate esters, and rosemary extracts. The amount to be added is preferably about 0.1 to 1.0% by weight with respect to the amount of edible fats and oils.

An aqueous solution containing trimethylamine and an edible oil / fat are W / O emulsified with a W / O type emulsifier. As a specific method, a W / O type emulsifier and, if necessary, an antioxidant are added to the edible fat and oil to prevent oxidation of the fat and oil, and the mixture is stirred and mixed to prepare a fat and oil mixture, and an aqueous solution containing trimethylamine is added thereto. After uniformly stirring and mixing, a masking agent having a W / O emulsified fried noodle odor is produced by stirring at high speed with a stirrer.

As for the ratio of the aqueous solution containing trimethylamine to the oil / fat mixture, if the amount of the aqueous solution containing trimethylamine is too large, it is difficult to obtain a W / O emulsion, and it is difficult to stabilize the emulsification. On the contrary, if it is too small, it is necessary to add trimethylamine at a high concentration. Therefore, the ratio of the preferable aqueous solution containing trimethylamine to the oil / fat mixture is 1 to 50% by weight of the aqueous solution containing trimethylamine and 50 to 99% by weight of the oil / fat mixture with respect to the total weight of the masking agent for the odor of fried noodles. Is in the range of.

Next, a W / O emulsion is prepared by stirring the mixed aqueous solution containing trimethylamine and the oil / fat mixture at high speed. In the present invention, high-speed stirring means stirring at a rotation speed of 5000 rpm or more. The more preferable high-speed stirring condition in the present invention is a rotation speed of 6000 to 10000 rpm. Further, as a device for high-speed stirring, a general stirrer capable of high-speed stirring can be used. By performing high-speed stirring, a W / O emulsion having a fine particle size of an emulsion of an aqueous solution containing trimethylamine can be obtained. Since the emulsification 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 size, W / O emulsion is dropped on a slide glass, confirmed with an optical microscope (10000 times), and 10 pieces are randomly confirmed, and the average is taken as the particle size.

The obtained W / O emulsion is filtered to remove insoluble matter, and then placed in a container such as a bottle or a can and sealed to obtain a masking agent for the odor of fried noodles.

2. 2. Masking Method The type of fried noodles according to the present invention is not particularly limited, and may be anything usually known in the art. For example, udon, soba, Chinese noodles, pasta and the like can be mentioned. Chinese noodles are preferable in terms of not only masking the odor of fried noodles but also obtaining a more authentic flavor. The Chinese noodles according to the present invention are noodles made by kneading wheat flour with Kansui, and include not only ramen but also Chinese noodles used for chilled Chinese noodles and fried noodles.

As a method for masking the odor of fried noodles according to the present invention, trimethylamine is added to the fried noodles restored by cooking. The method for restoring fried noodles by cooking according to the present invention may be carried out according to a conventional method, that is, a method of restoring by pouring boiling water, a method of restoring by boiling in a pan, or a method of adding water and heating in a microwave oven. The method of restoration can be mentioned. Further, the type of fried noodles according to the present invention may be a soup type or a hot water type, and the odor of fried noodles can be masked by adding the fried noodles to the instant fried noodle product after restoration and before eating. As a specific addition method, the attached liquid to which a masking agent containing trimethylamine is added may be added to the instant fried noodle product before eating.

The amount of trimethylamine to be added is not particularly limited because it varies depending on the state of the masking agent containing trimethylamine to be added, the type of fried noodles, the restoration method, and the type. When the fried noodles are other than Chinese noodles, the amount may be added so that the odor of the fried noodles can be masked, and in the case of Chinese noodles, it is preferable to add the noodles to the extent that the fragrance derived from trimethylamine can be felt. The amount of trimethylamine added is 0.001 to 0.02 g per 100 g of fried noodles, and may be appropriately adjusted according to the desired product form.

3. 3. Instant fried noodle products The prepared fried noodle odor masking agent can be used alone as an attached liquid, or can be added to an attached liquid such as liquid oil or liquid soup and used for instant fried noodle products. .. Further, since trimethylamine is a highly volatile water-soluble component, it is preferable to seal the attached liquid containing a masking agent for the odor of fried noodles in an aluminum vapor deposition or a packaging material containing an aluminum layer.

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

<Experiment 1> Preparation of masking agent (Example 1-1)
950 g of water was added to 50 g of a 30 wt% trimethylamine aqueous solution and stirred to prepare an aqueous masking agent sample.

(Example 1-2)
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 wt% trimethylamine aqueous solution was added dropwise to the oil / fat mixture and stirred slowly and uniformly at a rotation speed of 3000 rpm using a high-speed stirrer (TK homomixer MARK2 2.5 type manufactured by PRIMIX), and then the rotation speed. Was set to 10000 rpm and stirred at high speed for 30 minutes to prepare a W / O emulsified masking agent sample. At this time, when the particle size of the emulsion of the trimethylamine aqueous solution was confirmed with an optical microscope, it was 1.5 μm.

<Experiment 2> Verification with fried noodles (Example 2-1)
500 ml of boiling water was added to 75 g (fried noodles) of commercially available fried noodles and held for 3 minutes, and then the fried noodles were cooked and restored by boiling.

To the restored fried noodles, add 0.05 g of the water-based masking agent prepared in Example 1-1 (equivalent to 0.001 g of trimethylamine per 100 g of fried noodles) and a liquid soup containing 10 g of water, and mix them for a sensory test. It was used as a sample.

(Example 2-2)
A sample for sensory test was prepared according to the method of Example 2-1 except that the water-based masking agent prepared in Example 1-1 was 0.10 g (corresponding to 0.002 g of trimethylamine per 100 g of fried noodles).

(Example 2-3)
A sample for sensory test was prepared according to the method of Example 2-1 except that the water-based masking agent prepared in Example 1-1 was 0.25 g (equivalent to 0.005 g of trimethylamine per 100 g of fried noodles).

(Example 2-4)
A sample for sensory test was prepared according to the method of Example 2-1 except that the water-based masking agent prepared in Example 1-1 was 0.50 g (corresponding to 0.01 g of trimethylamine per 100 g of fried noodles).

(Example 2-5)
A sample for sensory test was prepared according to the method of Example 2-1 except that the water-based masking agent prepared in Example 1-1 was 1.00 g (corresponding to 0.02 g of trimethylamine per 100 g of fried noodles).

(Example 2-6)
Instead of the liquid soup, 0.05 g of the W / O emulsified masking agent prepared in Example 1-2 (equivalent to 0.001 g of trimethylamine per 100 g of fried noodles) and 10 g of rapeseed oil are added and mixed. , A sample for sensory test was prepared according to the method of Example 2-1.

(Example 2-7)
A sample for sensory test according to the method of Example 2-6, except for 0.10 g (equivalent to 0.002 g of trimethylamine per 100 g of fried noodles) of the W / O emulsified masking agent prepared in Example 1-2 instead of the liquid soup. And said.

(Example 2-8)
A sample for sensory test according to the method of Example 2-6, except for 0.25 g of the W / O emulsified masking agent prepared in Example 1-2 instead of the liquid soup (equivalent to 0.005 g of trimethylamine per 100 g of fried noodles). And said.

(Example 2-9)
A sample for sensory test according to the method of Example 2-6, except for 0.5 g of the W / O emulsified masking agent prepared in Example 1-2 instead of the liquid soup (equivalent to 0.01 g of trimethylamine per 100 g of fried noodles). And said.

(Example 2-10)
A sample for sensory test according to the method of Example 2-2, except for 1.0 g of the W / O emulsified masking agent prepared in Example 1-2 instead of the liquid soup (equivalent to 0.02 g of trimethylamine per 100 g of fried noodles). And said.

(Comparative Example 2-1)
A sensory test sample was prepared according to the method of Example 2-1 except that the masking agent for the odor of fried noodles of Example 1-1 was not added.

Sensory evaluation was performed on the sensory test samples of each test group. The evaluation was performed by five skilled panelists, and based on the sample of Comparative Example 2-1 the noodles that had the same fried noodle odor as Comparative Example 2-1 when the noodles were eaten were ×, Comparative Example 2-. The odor of fried noodles is reduced but inadequate compared to 1, △, the odor of fried noodles is reduced and good, or the odor of fried noodles is not felt but the aroma of the masking agent is strongly felt. The one with very good fragrance was marked as ◎.

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

It can be seen that the odor of fried noodles is reduced by adding a masking agent for the odor of fried noodles containing trimethylamine. Both water-based flavors and W / O emulsified flavors are effective, and the odor of fried noodles can be masked by adding them to liquid soups and liquid oils.

Since the water-based flavor tends to have a fragrance derived from trimethylamine, the fragrance becomes stronger when the amount added is large. However, since the W / O emulsified flavor is coated with oil, the fragrance derived from trimethylamine is soft and preferable. It is thought that trimethylamine volatilized from the water-based flavor due to the heat of the cooked noodles.

<Experiment 3> Verification with other noodles (Example 3-1) Fried noodles (udon)
Udon noodles with boiling water added to commercially available fried noodles (udon) and cooked for 5 minutes, and then 0.25 g (equivalent to 0.005 g of trimethylamine per 100 g of fried noodles) of the W / O emulsified masking agent prepared in Example 1-2 was added. After adding the liquid soup for cooking and stirring well, it was eaten. To prevent discoloration, fried noodles have a low frying time and temperature, and have few alkaline additives. The main aroma is the aroma generated when the noodles are fried in, and the aroma of the frying oil itself, but by adding a masking agent, the aroma that is generally generated when the noodles are fried in oil compared to the one without the addition. By masking the aroma of the frying oil itself and the odor derived from the oil, it became difficult to feel the oiliness of the noodles, and the noodles had a good flavor.

Claims (7)

A masking agent for frying noodle odor, which is characterized by containing trimethylamine. The masking agent for frying noodle odor according to claim 1, wherein the masking agent for frying noodle odor is a W / O emulsion of the aqueous solution containing trimethylamine and edible oil and fat. The masking agent for the odor of fried noodles according to claim 1 or 2, wherein the fried noodles are Chinese noodles. A method for masking the odor of fried noodles, which comprises adding 0.001 to 0.02 g of trimethylamine to 100 g of fried noodles restored by cooking . The method for masking the odor of fried noodles according to claim 4, wherein the trimethylamine is added as a W / O emulsion of an aqueous solution containing trimethylamine and an edible oil / fat. The method for masking the odor of fried noodles according to claim 4 or 5, wherein the fried noodles are Chinese noodles. An instant fried noodle product comprising an attached liquid to which the masking agent for the odor of fried noodles according to claim 1 or 2 is added so as to contain 0.001 to 0.02 g of trimethylamine per 100 g of fried noodles. ..