KR20060051091A - Method of stabilizing flavor of instant noodles - Google Patents

Abstract

assignment

It provides a method of maintaining the flavor of instant noodles and stabilizing fresh flavor and good taste immediately after manufacture.

Solution

It is characterized by blending soy sauce and tocopherol in cotton noodles.

Cotton, soy sauce, tocopherol

Description

How to stabilize instant noodles flavor {METHOD OF STABILIZING FLAVOR OF INSTANT NOODLES}

[Patent Document 1] Japanese Unexamined Patent Publication No. 49-086557

[Patent Document 2] Japanese Patent Application Laid-Open No. 62-236455

[Patent Document 3] Japanese Unexamined Patent Publication No. 63-254955

[Patent Document 4] Japanese Unexamined Patent Publication No. 2002-058427

[Patent Document 5] Japanese Patent Publication No. 2002-536972

[Technical Field]

The present invention relates to a method of stabilizing the flavor of instant noodles. Furthermore, this invention relates to the instant noodles which stabilized the flavor, and its manufacturing method.

[Background]

Although the shelf life of instant noodles is relatively good, there is a problem that the flavor decreases over time in the process of production, distribution, storage and the like, and the solution is required. As a method of preventing flavor deterioration during preservation, antioxidant compositions for foods containing vitamin E, citric acid and quercetin (see Patent Document 1, for example), wheat flour such as barley flour, brown rice flour, buckwheat flour, etc. Noodles are prepared by soaking cereals in acidity to improve the freshness and quality of the noodles. (See Patent Document 2, for example.), Tocopherol and other antioxidants Fatty acid containing characterized in that it contains one or more kinds of extracts extracted using a solvent from a method for producing instant noodles (see, for example, Patent Document 3), Karin, Mango, Miro-Balan, Pomegranate, or Bacillus spp. Food deterioration preventive agent (for example, refer patent document 4), Edible organic compound to prevent the flavor reduction inherent in the fried noodles in the fried noodles fried with vegetable hardening oil Although this is a proposal such as vegetable hardened oil-fried fries surface, characterized in that to be added (for example, see Patent Document 5), which also could not say that it is effective as sufficient.

An object of this invention is to provide the method of maintaining the flavor immediately after manufacture of instant noodles, and stabilizing the fresh flavor and good taste especially immediately after manufacture. Moreover, an object of this invention is to provide the instant noodles which the flavor was stabilized, and its manufacturing method.

Means to solve the problem

MEANS TO SOLVE THE PROBLEM As a result of earnestly examining the said subject, the present inventors discovered that the flavor at the time of manufacture of instant noodles prepared by mix | blending soy sauce and tocopherol in noodles was stabilized over a long period of time. The present inventors have obtained this knowledge, and further studied to achieve the present invention.

That is, the present invention

(1) flavor stabilization method of instant noodles, characterized by blending soy sauce and tocopherol in noodle dough;

(2) a method for producing flavor-stabilized instant noodles, characterized by blending soy sauce and tocopherol in noodle dough;

(3) flavor-stabilized instant noodles, characterized in that soy sauce and tocopherol are blended in the noodles;

(4) The instant noodles according to the above (3), wherein the amount of the soy sauce is 0.1 to 2.0 parts by mass based on 100 parts by mass of the raw material powder contained in the cotton dough.

(5) The compounding quantity of tocopherol relates to instant noodles as described in said (3) characterized by 0.001-1.0 mass part with respect to 100 mass parts of raw material powder contained in cotton dough.

To practice the invention  Best form for

The present invention provides a method for stabilizing flavor of instant noodles, an instant noodles having excellent storage stability, and a method for producing the instant noodles, comprising mixing soy sauce and tocopherol in a cotton dough.

As soy sauce according to the present invention, for example, vinegar made from fermented grain soy sauce, vegetables, fruits and the like made by fermenting grains such as fish soy sauce, rice, barley, and soybeans made by fermenting fish and shellfish such as fish and shrimp. ), And high-long lengths made by fermenting meats such as soy sauce, chicken, and beasts, preferably fish soy sauce. As soy sauce, for example, in addition to traditional fish soy sauce such as soy sauce, sardines, mackerel, and squid, etc., which are made from raw fish jelly, fish soy sauce made from salmon, bonito, and sea bream, etc. Plastics; Moreover, you may use the thing which spray-dried these powdered soy sauce with excipients etc. and powdered. Examples of such excipients include lactose, dextrin, crystalline cellulose, multitol and the like.

Examples of tocopherols according to the present invention include extracted tocopherols, which are separated and purified from prepared vegetable oils such as soybean oil, sunflower oil, rapeseed oil, cottonseed oil, safflower seed oil, corn oil, rice bran oil, palm oil, palm kernel oil, or synthetic products, d1. -alpha-tocopherol etc. are mentioned, The extraction tocopherol which is a mixture of (alpha)-, (beta)-, (gamma)-, and (delta) -tocopherol is preferable, and the extraction tocopherol with high content of (gamma)-and (delta) -tocopherol is more preferable. Tocopherol is a yellow to reddish brown viscous liquid, which can be used as it is, but is usually used as an emulsion with an excipient and the like, and the emulsion is processed into a powdered preparation spray-dried, an aqueous type emulsion or a solubilizing solution, or the like. Preference is given to using known tocopherol preparations, such as one. Examples of the excipient include lactose, dextrin, crystalline cellulose, multitol, and the like.

The instant noodles of the present invention are prepared by mixing a noodle dough material with soy sauce and tocopherol, and making noodles using the mixture.

There is no restriction on the method of blending soy sauce and tocopherol in the cotton dough, but for example, soy sauce is mixed with soy sauce powder in the step of mixing raw materials and water if necessary and mixing other raw materials to make a cotton pad. It is preferable to mix | blend and mix tocopherol. As a raw material powder, excipients, such as starch (potato starch, corn starch, tapioca starch, etc.) or processed starch (for example, acetylated tapioca starch, etc.), are used for the flour, buckwheat flour, rice flour, etc. Mixed powder etc. are mentioned. You may use raw material powder in mixture of 2 or more type. As other raw materials, salt, a brine, etc. are mentioned, for example. The compounding amount of the soy sauce is about 0.1 to 2.0 parts by mass, preferably about 0.3 to 1.5 parts by mass with respect to about 100 parts by mass of the raw powder, and the amount of tocopherol is usually converted to tocopherol based on about 100 parts by mass of the raw powder. About 0.001 to 1.0 parts by mass, preferably about 0.001 to 0.1 parts by mass, more preferably about 0.01 to 0.05 parts by mass.

As instant noodles in this invention, the instant noodles which fried the noodle mass, the non-fried instant noodles which dried the noodle mass by hot air drying, vacuum freeze drying, etc. are mentioned, for example. As fried instant noodles, udon, soba noodles, ramen, pasta, etc. are mentioned, for example. As non-fried instant noodles, Chinese noodles, such as ramen, for example, Japanese noodles, such as udon and soba noodles, Western noodles, such as noodle and spaghetti, etc. are mentioned, for example.

The fried instant noodles are preferably produced as follows, for example. That is, the raw materials used for manufacturing soy sauce and tocopherol, grain flour, water, and other cotton dough are mixed, a cotton pad is made from the mixture by a rolling process, and the cotton pad is cut with noodle hair and chopped. The mixing time is appropriately determined depending on the type of instant noodles, but is usually about 8 to 20 minutes, preferably about 10 to 15 minutes. The cut dimension of noodle string can be suitably set according to the kind of instant noodles made into the objective. For example, in the case of an instant neutralization surface, about 0.7-1.3 mm in thickness and about 1.1-3.5 mm in width are preferable normally. Subsequently, the noodles are steamed by using a steam treatment facility, such as a steam-type steam treatment plant, and made into α, cut into lengths of one meal, and sprayed with a spray liquid. Next, the noodle which sprayed the spray liquid is drained off, and the excess moisture remaining between the noodle surface and the noodle string is removed, and then fried. The cooker may be α-temperature, that is, a temperature at which the binding of starch particles is α- (alpha) -enhanced (degrades) by heat, and may be usually about 60 ° C. or more. 80 degreeC or more, Furthermore, about 90-110 degreeC is preferable. The steaming time varies depending on the amount, thickness, etc. of the surface to be cooked, but is usually about 1 to 60 minutes, preferably about 1 to 30 minutes. Although the said spray liquid may be water, the aqueous solution which melt | dissolved seasonings, such as salt, sweeteners (for example, sugar cane, white sugar, etc.), chemical seasonings (for example, sodium glutamate, etc.) in water, is preferable.

Examples of the fats and oils used in the frying step include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, and the like, and preferably soybean oil and palm oil. Although there is no restriction | limiting in particular in the temperature of frying, As temperature of frying, about 130-180 degreeC, especially about 140-160 degreeC is preferable. Moreover, there is no restriction | limiting in particular also in frying time, As a frying time, about 0.3 to 5 minutes, especially about 1 to 3 minutes are preferable.

In addition, the said non-fried instant noodles are manufactured, for example by drying the above-mentioned dried cotton ball. As a drying method, what is necessary is just to select and combine suitably methods, such as hot air drying, microwave drying, infrared heating drying, or vacuum freeze drying, for example. As dry conditions, what is necessary is just to make the moisture of a cotton ball into about 14.5 mass% or less, For example, in hot air drying, about 60-120 degreeC of drying temperature and about 5 to 60 minutes of drying time are preferable.

Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to these.

Example

[Production and Evaluation of Fried Instant Noodles]

(1) Raw materials of fried instant noodles

Wheat flour (product name: Tokuhi-ryu: Nisshin Corporation make)

Starch (Product name: Sakura: Matsutani Chemical Co., Ltd.)

Salt (Product name: Refined salt fine granules: manufactured by Nippon Salt Co., Ltd.)

Gansu (Product Name: Powder Gansu Red: Oriental Yeast Industries Co., Ltd.)

Fish Soy Sauce (Product Name: Sea Vest A: Rikenvitamin Co., Ltd.)

Tocopherol (Product name: Rikendry E Mix F-20, Tocopherol content 20% by mass: manufactured by Rikenvitamin)

(2) Mixing ratio of raw materials of fried instant noodles

The mixing | blending ratio of the raw material of the instant fried noodles of Example 1 and 2, Comparative Examples 1-3, and a control is shown in Table 1.

Raw materials Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 contrast Wheat flour 850 850 850 850 850 850 Starch 150 150 150 150 150 150 saline 25 25 25 25 25 25 bittern One One One One One One Fish soy sauce 5 5 5 - - - Riken Dry E Mix F-20 (Tocopherol) 0.5 (0.1) 1.0 (0.2) - 0.5 (0.1) 1.0 (0.2) - water 340 340 340 340 340 340 The unit of the figures in the table is g.

(3) How to make fried instant noodles

Based on the mixing ratio of the raw materials shown in Table 1, each predetermined raw material was mixed for 12 minutes using a mixer-integrated noodle machine (model: MODEL-MG-77; manufactured by Suzuki Cotton Corporation), and the thickness of 1 mm obtained by roll rolling was 1 mm. Each noodle was obtained by cutting a cotton pad 1.2 mm wide. 200 g of each of these noodle strings was cooked at 100 ° C. for 11 minutes, and then sprayed with 20 g of sprayed liquid to 90 g of each boiled cotton, and placed in a mold. Each boiled noodles put in the mold was fried in palm oil at 150 ° C. for 1 minute to 1 minute 30 seconds, and each of the obtained fried instant noodles was left to stand at room temperature. Each fried instant noodles cooled at room temperature were put in a plastic bag, and further put in an aluminum bag, followed by heat sealing. In addition, as a spray liquid, the aqueous solution which melt | dissolved 40 g of salts, 10 g per white acid, and 10 g of sodium glutamate in 940 g of water was used.

(4) Sensory evaluation of fried instant noodles

The fried instant noodles obtained by the method of the above (3) were stored for 3 weeks and 6 weeks in a dark place at a temperature of 40 ° C. The sensory evaluation of fried instant noodles after storage was performed. According to the sensory test evaluation criteria shown in the following Table 2, evaluation was carried out through 10 panelists, the average score of the rating was calculated | required, and it symbolized according to the evaluation criteria shown below. The results are shown in Table 3.

◎: Very good average score 3.5 or more

○: Good average score of 2.5 to 3, 4

△: slightly poor average score 1.5 to 2.4

×: Poor average score 1.4 or less

Sensory evaluation criteria grade Evaluation standard 4 There is a flavor of cotton near the time of manufacture immediately. 3 In the flavor of the cotton. 2 Almost no flavor of cotton. One No flavor of cotton and bad smell.

3 weeks after retention 6 weeks after retention Example 1 ◎ ◎ Example 2 ◎ ◎ Comparative Example 1 △ △ Comparative Example 2 △ × Comparative Example 3 △ △ contrast × ×

Even if it preserve | saved for a long term, Example 1, 2 of this invention has no deterioration of taste, and maintains the same fresh noodles flavor just after manufacture.

[Production and Evaluation of Non-fried Dried Instant Noodles]

(1) Raw materials of non-fried instant noodles

Flour (product name: special No1: manufactured by Nisshin Chemical Co., Ltd.)

Starch (Product name: Sakura: Matsutani Chemical Co., Ltd.)

Salt (Product name: Refined salt fine granules: manufactured by Nippon Salt Co., Ltd.)

Gansu (Product Name: Powder Gansu Red: Manufactured by Oriental Yeast)

Fish Soy Sauce (Product Name: Sea Vest A: Rikenvitamin Co., Ltd.)

Tocopherol (Product name: Rikendry E Mix F-20, Tocopherol content 20% by mass: manufactured by Rikenvitamin)

(2) Mixing ratio of raw materials of non-fried instant noodles

Table 4 shows the mixing ratios of the raw materials of Examples 3 and 4, Comparative Examples 4 to 6 and the control non-fried instant noodles.

Raw materials Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 contrast Wheat flour 850 850 850 850 850 850 Starch 150 150 150 150 150 150 saline 25 25 25 25 25 25 bittern One One One One One One Fish soy sauce 5 5 5 - - - Riken Dry E Mix F-20 (Tocopherol) 0.5 (0.1) 1.0 (0.2) - 0.5 (0.1) 1.0 (0.2) - water 340 340 340 340 340 340 The unit of the figures in the table is g.

(3) Production method of non-fried dry instant noodles

Based on the mixing ratio of the raw materials shown in Table 4, each predetermined raw material was mixed for 12 minutes using a mixer-integrated noodle making machine (model: MODEL-MG-77 manufactured by Suzuki Cotton Co., Ltd.), and then the thickness obtained by roll rolling was 1 mm. Each cotton ball was cut by 1.2 mm in width. 80 g of each obtained noodle was cooked at 100 degreeC for 10 minutes, and each boiled noodle was immersed in water for 5 second, and it loosened. After removing each cotton ball which was immersed in these waters, it was dried, it dried at 95 degreeC for 20 minute (s) using the dryer (Model: PV-211, Tabespec Co., Ltd.), and it left to cool at room temperature. Each cotton wig which was cooled at room temperature was put in a plastic bag, and each cotton wig which was put in a plastic bag was put in an aluminum bag again, and heat-sealed to obtain a non-fried instant noodles.

(4) Sensory evaluation of non-fried dry instant noodles

The non-fried dry instant noodles obtained by the method of the above (3) were stored in a dark place at a temperature of 40 ° C, and the sensory evaluation of the non-fried dry instant noodles after 6 weeks storage and 12 weeks storage was performed. The sensory evaluation was performed according to the same evaluation criteria as in the case of the fried instant noodles, and the results are shown in Table 5.

6 weeks after retention 12 weeks after retention Example 3 ◎ ◎ Example 4 ◎ ◎ Comparative Example 4 △ △ Comparative Example 5 △ △ Comparative Example 6 △ △ contrast △ ×

Even if it preserve | saved for a long time, Example 3 and 4 of this invention have no deterioration of taste, and maintain the same good taste and flavor of the fresh noodles just after manufacture.

Industrial availability

The present invention is useful as a method for producing instant noodles, which retains the taste of fresh noodles immediately after production and good taste even after long-term storage.

According to the present invention, by combining soy sauce and tocopherol in cotton dough, by using both soy sauce and tocopherol rather than using either of soy sauce and tocopherol, it is surprisingly excellent in synergistic effects. By blending a small amount of soy sauce and tocopherols into instant noodles, it is possible to provide instant noodles with excellent flavor inherent in flour over a long period of time.

Claims (5)

A method of stabilizing flavor of instant noodles, comprising mixing soy sauce and tocopherol in noodles. A method for producing flavor-stabilized instant noodles, comprising mixing soy sauce and tocopherol in noodles. Soy sauce and tocopherol are blended in the noodles, flavored instant noodles. The instant noodles according to claim 3, wherein the amount of the soy sauce is 0.1 to 2.0 parts by mass relative to 100 parts by mass of the raw material powder contained in the cotton dough. The instant noodles according to claim 3, wherein the compounding amount of tocopherol is 0.001 to 1.0 parts by mass with respect to 100 parts by mass of the raw material powder contained in the cotton dough.