WO2019151010A1 - Flavor for chinese noodles, method for producing same, chinese noodles containing flavor for chinese noodles, and method for producing same - Google Patents

Flavor for chinese noodles, method for producing same, chinese noodles containing flavor for chinese noodles, and method for producing same Download PDF

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Publication number
WO2019151010A1
WO2019151010A1 PCT/JP2019/001621 JP2019001621W WO2019151010A1 WO 2019151010 A1 WO2019151010 A1 WO 2019151010A1 JP 2019001621 W JP2019001621 W JP 2019001621W WO 2019151010 A1 WO2019151010 A1 WO 2019151010A1
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Prior art keywords
chinese
flavor
noodle
noodles
chinese noodles
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PCT/JP2019/001621
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French (fr)
Japanese (ja)
Inventor
達男 赤井
厚憲 内藤
元太郎 那須
秀昭 安部
明里 久田
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日清食品ホールディングス株式会社
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Priority to CN201980004765.3A priority Critical patent/CN111148436A/en
Publication of WO2019151010A1 publication Critical patent/WO2019151010A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta

Definitions

  • the present invention relates to a flavor for Chinese noodles that imparts a light 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” refers to noodles that have been kneaded and kneaded with wheat flour (including garlic) and then processed after noodles have been processed. When cooked by using kansui, a fragrance represented by an alkaline odor, amine odor and sulfur odor peculiar to Chinese noodles is generated.
  • Patent Document 1 describes a perfume composition for Chinese noodles composed of 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.
  • JP-A-5-15329 Japanese Unexamined Patent Publication No. 2016-202173 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.
  • 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.
  • 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.
  • 0.01 to 15 g of trimethylamine is preferably contained in 100 g of Chinese noodle flavor.
  • the W / O emulsifier is preferably a polyglycerin condensed ricinoleic acid ester.
  • 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. .
  • 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 trimethylamine aqueous solution 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.
  • 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.
  • 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 an edible fat in a W / O state.
  • W / O type emulsifier 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.
  • the addition amount of the W / O type emulsifier is preferably 0.1 to 10% by weight with respect to the weight of the edible fat.
  • the flavor for Chinese noodles according to the present invention contains a large amount of fats and oils, it is preferable to add an antioxidant for long-term storage.
  • Antioxidants include tocopherol formulations, ascorbyl palmitate esters, and rosemary extracts. The amount added is preferably about 0.1 to 1.0% by weight based on the amount 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.
  • 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.
  • 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 wheat protein or / and egg white enzymatic degradation product and a warming reaction product with citrus.
  • 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.
  • 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.
  • 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.
  • an enzyme degradation product may be obtained from wheat protein and / or egg white by protease treatment, but wheat protein powder and / or egg white powder previously enzymatically degraded by protease treatment may be used.
  • Wheat protein or / and egg white enzymatic degradation product is preferably added in an amount of 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.
  • the preferred amount of the enzyme degradation product of wheat protein is preferably 5 to 15% by weight in an aqueous solution that reacts with rinsing and heating in terms of solid content.
  • the preferred amount of the egg white enzyme degradation product is preferably 1 to 10% by weight in an aqueous solution that reacts with rinsing and heating in terms of solid content.
  • kansui there is no particular limitation on the kansui 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, sodium hydrogen carbonate, and the like, and it is preferably added so as to be 1 to 10% by weight in an aqueous solution to be heated.
  • sodium salts or potassium salts such as carbonic acid, phosphoric acid, polyphosphoric acid, metaphosphoric acid, and pyrophosphoric acid.
  • carbonates such as sodium carbonate, potassium carbonate, sodium hydrogen carbonate, and the like, and it is preferably added so as to be 1 to 10% by weight in an aqueous solution to be heated.
  • the wheat protein and / or egg white enzyme degradation product and citrus can contain glycerin, dextrin, cyclodextrin, cyclic oligosaccharide and the like. Amino acids such as proline and cystine can also be added.
  • the warming reaction is performed at 50 ° C. 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 the 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 decomposition product and citrus can be obtained by filtering and removing insolubles from the heated reaction product.
  • 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.
  • stirring and mixing is performed by adding an aqueous solution containing trimethylamine to an oil / fat mixture composed of edible oil / fat and a W / O emulsifier.
  • 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.
  • 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.
  • a W / O emulsion is prepared by stirring the mixed aqueous solution containing trimethylamine and the fat / oil mixture at high speed.
  • high-speed stirring means stirring at a rotational speed of 5000 rpm or more.
  • more preferable high-speed stirring conditions are a rotational speed of 6000 to 10000 rpm.
  • a general stirrer capable of high-speed stirring can be used as a device for high-speed stirring. 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.
  • the particle size is preferably 10 ⁇ m or less, more preferably 2 ⁇ m or less.
  • 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 insoluble materials, and then sealed in a container such as a bottle or a can to make a Chinese noodle flavor.
  • Chinese noodles according to the present invention are Chinese noodles in any of noodles such as raw noodles, steamed noodles, strawberry 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.
  • various starches such as wheat flour (including durum flour), potato starch, tapioca starch and corn starch, and these starches are processed into ⁇ , acetylated, etherified and crosslinked.
  • the processed starch may be used alone or in combination.
  • 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.
  • make noodle dough 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.
  • the main raw material powder in order to uniformly disperse the whole noodle dough, it is preferable to add at least 0.1 g of Chinese noodle flavor to 1 kg of the main raw material powder. 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.
  • noodle strings are prepared from the prepared dough.
  • 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
  • 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.
  • the noodle strips may be rolled and cut after preparing the noodle strips using an extruder.
  • rolling and cutting may be performed.
  • an extruded noodle band or extruded noodle strings using an extruder or the like it is preferably carried out under reduced pressure.
  • Chinese noodles are used as raw noodles, they can be packaged and used as raw noodles after dusting is applied.
  • the noodle strings obtained in 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.
  • 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 degree of effect can be obtained.
  • the drying method for fried noodles is soaked in oil of semi-solid fat such as refined palm oil or refined lard heated to 140 to 160 ° C. so that the moisture after drying is 1.5 to 5% by weight. Fry dry.
  • 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.
  • hot air such as hot air drying or high temperature hot air drying
  • it is preferable that the drying temperature is 60 to 150 ° C. and the air speed is 1 to 70 m / s.
  • a drying process may be performed combining several conditions, and should just dry so that the water
  • 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 may be sterilization for about 30 to 90 minutes in a steam chamber at 80 to 100 ° C.
  • 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 in a steam chamber.
  • 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.
  • the noodle strings obtained by the noodle making process are steamed or boiled to make the noodle strings alpha, then washed with water if necessary and frozen.
  • the flavor for Chinese noodles according to the present invention is a W / O emulsion, and cooling with water is performed. Also holds fragrance.
  • 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.
  • the flavor for Chinese noodles in the present invention has high persistence and can retain aroma even after freezing.
  • Example 1 Preparation 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.
  • TK homomixer MARK2 2.5 type manufactured by PRIMIX high speed stirrer
  • 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.
  • a high-speed stirrer (TK homomixer MARK2 2.5 model manufactured by PRIMIX) was added while stirring and mixing 150 g of the wheat protein and egg white enzymatic degradation product and the warming reaction product of Kansai and 50 g of 30% trimethylamine aqueous solution, and dropping 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 ⁇ m.
  • Example 2 Preparation of non-fried instant Chinese noodles (Example 2-1)
  • 1 g of polymer phosphate and 0.2 g of marigold dye dissolved in 400 g of water and 0.5 g of Chinese noodle flavor prepared in Example 1-1 were added and mixed with an atmospheric mixer for 15 minutes.
  • 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.
  • 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, and the noodle strings were converted to ⁇ .
  • 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 Chinese noodle flavor prepared in Example 1-2 was added.
  • 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.
  • 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 Chinese noodle flavor prepared in Comparative Example 1-1 was added.
  • 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 Chinese noodle flavor prepared in Comparative Example 1-2 was added.
  • 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 Chinese noodle flavor prepared in Comparative Example 1-3 was added.
  • 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 Chinese noodle flavor prepared in Comparative Example 1-4 was added.
  • the sensory evaluation was conducted on the odor of non-fried Chinese noodles after cooking in each test zone. 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 ⁇ , and ones that hardly felt were marked with ⁇ .
  • 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.
  • Example 2-1 and Example 2-2 a storage test was conducted 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.
  • Example 3 Preparation of other Chinese noodles (Example 3-1)
  • Raw Chinese noodles 1 Kg of raw material flour consisting of 1 kg of wheat flour was mixed with 5 g of calcined calcium, 20 g of sodium chloride, kansui preparation (sodium carbonate 6: potassium carbonate) 4)
  • 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.
  • 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 flour 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.
  • Example 3-3 Frozen Chinese noodles 950 g of wheat flour is mixed with 1 g of main raw material powder of 50 g of acetylated starch, 5 g of egg white powder and 5 g of active gluten are mixed, and 15 g of kansui preparation (sodium carbonate 6: potassium carbonate 4) Then, 0.5 g of kneaded water in which 1 g of gardenia pigment was dissolved in 340 g of water and the flavor of Example 1-2 were added and mixed for 15 minutes with an atmospheric mixer to prepare a noodle dough (dough).
  • kansui preparation sodium carbonate 6: potassium carbonate 4
  • 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.

Abstract

[Problem] The purpose of the present invention is to provide: a Chinese noodle flavoring which capable of providing Chinese noodles with the distinctive alkaline-solution aroma of Chinese noodles, and which is long-lasting even after processing, such as heating and drying; a method for the production of the Chinese noodle flavoring; Chinese noodles having said alkaline-solution aroma; and a method for the production of the Chinese noodles. [Solution] Provided are: Chinese noodle flavoring in which the highly volatile amine odor is preserved and which is long-lasting even after processing, such as heating and drying; and a method for the production of the Chinese noodle flavoring, in which an aqueous solution containing trimethylamine is added to an edible oil containing a W/O type emulsifier, the ingredients are stirred for mixing, and the mixture is then stirred at high speed in a stirring device for W/O emulsification. Also provided are Chinese noodles that have been provided with the distinctive aroma via the addition of said Chinese noodle flavoring, and a method for the production of the Chinese noodles.

Description

中華麺用フレーバー及びその製造方法、並びに該中華麺用フレーバーを含有する中華麺及びその製造方法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
　本発明は、かんすい臭を付与する中華麺用フレーバー及びその製造方法、並びに該中華麺用フレーバーを含有する中華麺及びその製造方法に関する。 [Technical Field] The present invention relates to a flavor for Chinese noodles that imparts a light 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.
　中華麺は、小麦粉にかんすい（唐あくを含む）を加えて練り合わせた後、製麺したもの又は製麺した後加工したものをいう。かんすいを使用することにより加熱調理した際に中華麺独特のアルカリ臭、アミン臭及び硫黄臭に代表される香気（かんすい臭）が発生する。 “Chinese noodles” refers to noodles that have been kneaded and kneaded with wheat flour (including garlic) and then processed after noodles have been processed. When cooked by using kansui, a fragrance represented by an alkaline odor, amine odor and sulfur odor peculiar to Chinese noodles is generated.
　しかしながら、一度加熱調理すると経時的に香気が減少してしまう。特に加工度の高い即席麺においては、かんすいを生麺と同等量使用するとかんすい焼けと呼ばれる麺の褐変化が生じるため、そもそも使用できるかんすい量が少なく、さらに蒸煮等の加熱や乾燥によりかんすい臭が低減してしまうため、中華麺独特の風味豊かな麺が得られにくいといった課題がある。また、茹で麺や蒸し麺、冷凍麺においても加熱工程やその後の殺菌工程、水洗冷却などの工程によってかんすい臭が低減してしまうため、同様に中華麺独特の風味豊かな麺が得られにくいといった課題がある。 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.
　したがって、中華麺においてかんすい臭を付与する検討が行われている（例えば、特許文献１～３参照）。 Therefore, studies have been conducted to impart a savory odor to Chinese noodles (see, for example, Patent Documents 1 to 3).
　特許文献１には、ピロリジンに代表される化合物からなる中華麺用香料組成物が記載されている。特許文献２には、卵らしい風味を与えるフレーバーとして２，５－ジヒドロキシ－１，４－ジチアンを添加する麺の調製方法が記載されている。特許文献３には、プロリン及びシスチンの混合物を水性溶媒の存在下に、ｐＨ８以上のアルカリ性条件下で加熱反応せしめてなることを特徴とする中華麺フレーバーが記載されている。これらのフレーバーは、中華麺的な香気を付与するにおいて優れたものであるが、加熱や乾燥等の加工処理によって香気が低減するなどの課題があった。 Patent Document 1 describes a perfume composition for Chinese noodles composed of 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.
特開平５－１５３２９号公報JP-A-5-15329 特開２０１６－２０２１７３号公報Japanese Unexamined Patent Publication No. 2016-202173 特開昭６３－１３７６５５号公報JP-A-63-137655
　本発明は、中華麺において、加熱や乾燥等の加工処理を行っても残存性が高い中華麺独特のかんすい臭を付与できる中華麺用フレーバー及びその製造方法を提供すること、並びにかんすい臭が付与された中華麺及びその製造方法を提供することを目的とする。 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.
　本発明の発明者らは、生中華麺を茹でた直後のかんすい臭について鋭意研究した結果、特にノンフライ麺や茹で麺、冷凍麺などの中華麺は、製造中にアミン臭などの揮発性の高い香気が低減していくことを突き止めた。そこで、さらに鋭意研究した結果、製造工程における加熱や乾燥を経ても中華麺にアミン臭などの揮発性の高い香気を残存させることができる中華麺用フレーバーを見出し本発明に至った。 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.
　すなわち、トリメチルアミンを含む水溶液と、食用油脂と、Ｗ／Ｏ型乳化剤と、を含むＷ／Ｏ乳化物からなる中華麺用フレーバーである。 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.
　また、トリメチルアミンは、中華麺用フレーバー１００ｇ中に０．０１～１５ｇ含まれることが好ましい。 Further, 0.01 to 15 g of trimethylamine is preferably contained in 100 g of Chinese noodle flavor.
　また、Ｗ／Ｏ型乳化剤はポリグリセリン縮合リシノール酸エステルであることが好ましい。 The W / O emulsifier is preferably a polyglycerin condensed ricinoleic acid ester.
　また、トリメチルアミンを含む水溶液に、小麦蛋白又は／及び卵白の酵素分解物とかんすいとの加温反応物を含有させることで、かんすい臭を強化させることができる。 In addition, it is possible to reinforce the citrus odor by adding a warming reaction product of wheat protein or / and egg white enzymatic degradation product and citrus to an aqueous solution containing trimethylamine.
　また、該中華麺用フレーバーは、トリメチルアミンを含む水溶液をＷ／Ｏ型乳化剤を含有する食用油脂中に添加して攪拌混合した後、攪拌機により高速攪拌を行ないＷ／Ｏ乳化することにより製造される。 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. .
　また、該中華麺用フレーバーを麺に含有させることにより、かんすい臭が付与された中華麺及びその製造方法が提供される。 In addition, by adding the flavor for Chinese noodles to the noodles, the Chinese noodles with a sweet odor and a method for producing the same are provided.
　本発明により、中華麺において、加熱や乾燥等の加工処理を行っても残存性が高い中華麺独特のかんすい臭を付与できる中華麺用フレーバー及びその製造方法を提供すること、並びにかんすい臭が付与された中華麺及びその製造方法を提供することができる。 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.
　以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
１．中華麺用フレーバー
　本発明に係る中華麺用フレーバーは、トリメチルアミンを含有する。トリメチルアミンは揮発性が高く、水溶性であるため、水に溶解した状態で使用する。トリメチルアミンの水溶液としては、１～３０重量％程度の濃度で使用すればよい。トリメチルアミンは非常に香気が強いため、取扱いには注意が必要である。中華麺用フレーバー中のトリメチルアミンの含有量としては、０．０１～１５重量％となるようにトリメチルアミン水溶液を用いることが好ましい。０．０１重量％未満であると効果を得るために中華麺用フレーバーを多く麺に添加しなくてはならず、１５重量％よりも多くなると麺への中華麺フレーバーの添加量が少なくなり、麺生地全体への分散性に欠ける。 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 trimethylamine aqueous solution 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.
　本発明に係る中華麺用フレーバーは、食用油脂を用いる。食用油脂としては、特に限定はないが、常温で液体の油脂が好ましく、菜種油、パームオレイン油、大豆油、米白絞油、コーン油、ごま油、オリーブ油、紅花油、キャノーラ油、ひまわり油、綿実油などが挙げられる。 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.
　本発明に係る中華麺用フレーバーは、トリメチルアミンを食用油脂にＷ／Ｏの状態で乳化する必要があるため、Ｗ／Ｏ型乳化剤を用いる。具体的には、ポリグリセリン縮合リシノール酸エステルやＨＬＢが１～６のグリセリン脂肪酸エステル、ポリグリセリン酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル及びプロピレングリコール脂肪酸エステルが挙げられる。より好ましくはポリグリセリン縮合リシノール酸エステルが好ましい。尚、Ｗ／Ｏ型乳化剤の添加量としては、食用油脂の重量に対して０．１～１０重量％添加することが好ましい。 The flavor for Chinese noodles according to the present invention uses a W / O type emulsifier because it is necessary to emulsify trimethylamine in an edible fat 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. The addition amount of the W / O type emulsifier is preferably 0.1 to 10% by weight with respect to the weight of the edible fat.
　また、本発明に係る中華麺用フレーバーは、油脂を多く含有するため、長期保存するために酸化防止剤を添加することが好ましい。酸化防止剤としては、トコフェロール製剤やアスコルビン酸パルミテートエステル、ローズマリー抽出物が挙げられる。添加量としては、食用油脂の量に対し、０．１～１．０重量％程度添加することが好ましい。 Moreover, since the flavor for Chinese noodles according to the present invention contains a large amount of fats and oils, it is preferable to add an antioxidant for long-term storage. Antioxidants include tocopherol formulations, ascorbyl palmitate esters, and rosemary extracts. The amount added is preferably about 0.1 to 1.0% by weight based on the amount of edible fats and oils.
　本発明に係る中華麺用フレーバーは、トリメチルアミンを含有する水溶液と、食用油脂とを、Ｗ／Ｏ型乳化剤によりＷ／Ｏ乳化することにより得られる。具体的な方法としては、食用油脂にＷ／Ｏ型乳化剤と必要により油脂の酸化防止のため酸化防止剤を添加し攪拌混合した油脂混合物を作製し、そこにトリメチルアミンを含有する水溶液を添加して均質に攪拌混合した後、攪拌機にて高速攪拌することにより、Ｗ／Ｏ乳化された中華麺用フレーバーを作製する。 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.
　トリメチルアミンを含有する水溶液と、油脂混合物の比率としては、トリメチルアミンを含有する水溶液が多すぎるとＷ／Ｏ乳化物が得られにくく、また、乳化が安定しにくい。逆に少なすぎるとトリメチルアミンを高濃度で添加する必要がある。したがって、好ましいトリメチルアミンを含有する水溶液と、油脂混合物の比率としては、中華麺用フレーバーの総重量に対して、トリメチルアミンを含有する水溶液が１～５０重量％、油脂混合物が５０～９９重量％の範囲である。 As the ratio of the aqueous solution containing trimethylamine and the fat / oil mixture, if there is too much aqueous solution containing trimethylamine, 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.
　トリメチルアミンを含有する水溶液は、トリメチルアミンのみを含有するものでもよいが、トリメチルアミンを含む水溶液に、小麦蛋白又は／及び卵白の酵素分解物とかんすいとの加温反応物を含有させることがより好ましい。小麦蛋白又は／及び卵白の酵素分解物とかんすいとの加温反応物を含有させることにより、トリメチルアミン以外のアミン臭や中華麺独特のその他の香気成分を付与することができる。 The aqueous solution containing trimethylamine may contain only trimethylamine, but it is more preferable that the aqueous solution containing trimethylamine contains a wheat protein or / and egg white enzymatic degradation product and a warming reaction product with 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.
　本発明に係る小麦蛋白又は／及び卵白の酵素分解物とかんすいとの加温反応物の製造方法としては、小麦蛋白又は／及び卵白を水に分散させてプロテアーゼによる処理を行ない、小麦蛋白又は／及び卵白の酵素分解物を含有する水溶液に対して、又は予め酵素分解してある小麦蛋白又は／及び卵白酵素分解物を水に分散させたものに対して、かんすいを添加し加温反応を行った後、不溶物をろ過することにより得られる。 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.
　本発明に用いる小麦蛋白については、特に限定はなく、グルテンを含有していればよい。また、卵白についてもアルブミンを含有していれば特に限定はなく、液状、粉末状のものを種々用いることができる。 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.
　また、プロテアーゼによる処理は、特に限定はなく、種々のプロテアーゼを使用して、小麦蛋白又は／及び卵白に含有するタンパク質を分解することができる。プロテアーゼ処理については、用いるプロテアーゼの種類、活性度合、添加量に合わせて、至適温度、至適ｐＨ、反応時間を適宜調整すればよい。特に好ましくは、細菌由来のエンド型のプロテアーゼが好ましい。エンド型のプロテアーゼは、タンパク質を適度な大きさの分子に切断する。 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.
　上記のように小麦蛋白又は／及び卵白からプロテアーゼ処理により酵素分解物を得てもよいが、予めプロテアーゼ処理により酵素分解された小麦蛋白粉末又は／及び卵白粉末を用いてもよい。 As described above, an enzyme degradation product may be obtained from wheat protein and / or egg white by protease treatment, but wheat protein powder and / or egg white powder previously enzymatically degraded by protease treatment may be used.
　小麦蛋白又は／及び卵白の酵素分解物は、固形分換算でかんすいと加温反応する水溶液中に５～２０重量％となるように添加することが好ましい。少なすぎると、かんすい臭が弱く、多すぎると酵素分解されたタンパク質が沈殿する。小麦蛋白単独又は卵白単独の酵素分解物を用いても中華麺的なかんすい臭を高める効果があるが、それぞれ小麦蛋白は、喫食前および喫食中のかんすい特有のアミン臭的な香気を増強し、卵白は、喫食中の口の中に広がる卵様の香気を増強するため、組み合わせて使用することが好ましい。小麦蛋白の酵素分解物の好ましい量としては、固形分換算でかんすいと加温反応する水溶液中に５～１５重量％となるように添加することが好ましい。卵白の酵素分解物の好ましい量としては、固形分換算でかんすいと加温反応する水溶液中に１～１０重量％となるように添加することが好ましい。 Wheat protein or / and egg white enzymatic degradation product is preferably added in an amount of 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. The preferred amount of the enzyme degradation product of wheat protein is preferably 5 to 15% by weight in an aqueous solution that reacts with rinsing and heating in terms of solid content. The preferred amount of the egg white enzyme degradation product is preferably 1 to 10% by weight in an aqueous solution that reacts with rinsing and heating in terms of solid content.
　かんすいは、食品添加物としてかんすいとして認められている物であれば特に限定はなく、炭酸、リン酸、ポリリン酸、メタリン酸、ピロリン酸などのナトリウム塩又はカリウム塩が挙げられる。特に好ましくは、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムなどの炭酸塩であり、加温反応する水溶液中に１～１０重量％となるように添加することが好ましい。 There is no particular limitation on the kansui 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, sodium hydrogen carbonate, and the like, and it is preferably added so as to be 1 to 10% by weight in an aqueous solution to be heated.
　小麦蛋白又は／及び卵白の酵素分解物とかんすいの他に加温反応させるにおいて、グリセリンやデキストリン、シクロデキストリン、環状オリゴ糖などを含有することができる。また、プロリンやシスチンなどのアミノ酸も添加することができる。 In addition to the wheat protein and / or egg white enzyme degradation product and citrus, it can contain glycerin, dextrin, cyclodextrin, cyclic oligosaccharide and the like. Amino acids such as proline and cystine can also be added.
　加温反応は、５０℃～１５０℃で１０分から１２時間、加温反応する。加温反応は、水系で行うため、１００℃よりも高い温度にするには加圧する必要がある。温度が低すぎると、反応に時間がかかる。好ましくは８０～１００℃で３０分～３時間程度加温反応することが好ましい。 The warming reaction is performed at 50 ° C. 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 the warming reaction at 80 to 100 ° C. for about 30 minutes to 3 hours.
　加温反応したものから不溶物を濾過して取り除くことで小麦蛋白又は／及び卵白の酵素分解物とかんすいとの加温反応物を含む水溶液が得られる。 An aqueous solution containing a warming reaction product of wheat protein or / and egg white enzymatic decomposition product and citrus can be obtained by filtering and removing insolubles from the heated reaction product.
　小麦蛋白又は／及び卵白の酵素分解物とかんすいとの加温反応物を含む水溶液の添加量としては、中華麺用フレーバーに対して１～１０重量％添加することが好ましい。この加温反応物は、水溶性のため、トリメチルアミン水溶液に混合して使用する。この場合においても、小麦蛋白又は／及び卵白の酵素分解物とかんすいとの加温反応物を混合したトリメチルアミンを含む水溶液と、油脂混合物との比率は、中華麺用フレーバーの重量に対して、トリメチルアミンを含有する水溶液が１～５０重量％、油脂混合物が５０～９９重量％の範囲である。　 As the 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 an oil / fat mixture in the range of 50 to 99% by weight. *
　次いで、トリメチルアミンを含有する水溶液を食用油脂とＷ／Ｏ型乳化剤等からなる油脂混合物中に添加することにより攪拌混合する。攪拌混合方法は特に限定はないが、トリメチルアミンを含有する水溶液と油脂混合物とを均質に混合することが望ましく、この様な攪拌混合方法として、例えば、トリメチルアミンを含有する水溶液を油脂混合物中に少量ずつ滴下しながら攪拌混合する方法が挙げられる。 Next, stirring and mixing is performed by adding an aqueous solution containing trimethylamine to an oil / fat mixture composed of edible oil / fat and a W / O emulsifier. 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.
　次いで混合したトリメチルアミンを含有する水溶液と油脂混合物を高速攪拌することによりＷ／Ｏ乳化物を作製する。本発明において、高速攪拌とは、５０００ｒｐｍ以上の回転数で攪拌することをいう。なお、本発明におけるより好ましい高速攪拌条件は、回転数が６０００～１００００ｒｐｍである。また、高速攪拌のための機器としては、一般的な高速攪拌可能な攪拌機が使用できる。高速攪拌を行なうことにより、トリメチルアミンを含有する水溶液のエマルジョンの粒子径が細かいＷ／Ｏ乳化物を得ることができる。粒子径が大きいと乳化の安定性が悪いため、粒子径としては、１０μｍ以下が好ましく、より好ましく２μｍ以下が好ましい。粒子径の確認方法としては、Ｗ／Ｏ乳化物をスライドグラスに滴下し、光学顕微鏡（１００００倍）で確認し、ランダムに１０個確認し、平均を粒子径とする。 Next, a W / O emulsion is prepared by stirring the mixed aqueous solution containing trimethylamine and the fat / oil mixture at high speed. In the present invention, high-speed stirring means stirring at a rotational speed of 5000 rpm or more. In the present invention, more preferable high-speed stirring conditions are a rotational speed of 6000 to 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.
　得られたＷ／Ｏ乳化物は、ろ過して不溶物を取り除いた後、ビン又は缶等の容器に入れ密封し、中華麺フレーバーとする。 The obtained W / O emulsion is filtered to remove insoluble materials, and then sealed in a container such as a bottle or a can to make a Chinese noodle flavor.
２．中華麺の作製
　本発明に係る中華麺とは、生麺、蒸麺、茹麺、乾麺、半乾麺、即席麺（フライ麺、ノンフライ麺、生タイプ麺）、冷凍麺のいずれの麺類における中華麺であってよい。特に加熱や乾燥などの加工工程が多く、かんすいの添加量が制限される即席麺（ノンフライ麺）において効果的である。 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, strawberry 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.
　本発明の中華麺の主原料粉としては、小麦粉（デュラム粉を含む）、馬鈴薯澱粉、タピオカ澱粉及びコーンスターチ等の各種澱粉並びにこれら澱粉をα化、アセチル化、エーテル化及び架橋化等の加工をほどこした加工澱粉を単独で使用しても、混合して使用してもよい。　 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. *
　その他副原料として、本発明では、中華麺の製造において一般に使用されている食塩やかんすい、各種増粘剤、麺質改良剤、食用油脂、ｐＨ調整剤、カロチン色素等の各種色素及び酢酸ナトリウム等の日持ち向上剤やアルコール製剤等を添加することができる。これらは、主原料粉と一緒に添加しても、練り水に溶かすか懸濁させて添加することができる。 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.
　次いで麺生地を作製する。麺生地（ドウ）の作製方法は、常法に従って行えばよい。すなわち、バッチミキサー、フロージェットミキサー、真空ミキサー等で混捏する。このとき、中華麺フレーバーを添加する。中華麺フレーバーは油脂を多く含むため、練り水には添加することができず、ミキサーに直接添加し、主原料粉と練り水と中華麺フレーバーが均一に混ざるように混捏する。 Next, make noodle dough. 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.
　中華麺フレーバーの添加量としては、製造する中華麺の加工度合いや目的とする中華麺の風味の度合いにもよるが、主原料粉１Ｋｇに対して、トリメチルアミンが０．０００１～０．０１５ｇ添加されるように添加することが好ましい。０．０００１ｇ未満であるとアミン臭を感じにくく、０．０１５ｇよりも多いと香気を強く感じる。 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.
　また、麺生地全体に均質に分散させるには、主原料粉１Ｋｇに対して中華麺フレーバーを少なくとも０．１ｇ以上添加することが好ましい。多すぎると製麺性や食感に影響するため、２０ｇ以下が好ましい。より好ましくは、主原料粉１Ｋｇに対して０．２～５ｇである。 Further, in order to uniformly disperse the whole noodle dough, it is preferable to add at least 0.1 g of Chinese noodle flavor to 1 kg of the main raw material powder. 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.
　次いで作製したドウから麺線を作製する。作製方法としては、常法に従って行えばよく、エクストルーダー等を用いてドウを押し出して麺線を作製する方法や、ドウをロールにより粗麺帯とした後、複合により麺帯化し、さらにロールにより複数回圧延し、所定の麺帯厚とした後、切刃と呼ばれる切出しロールにより麺帯を切出し、麺線を作製する方法が挙げられる。麺帯を作製してから麺線を作製する場合、エクストルーダーを用いて麺帯を作製した後、圧延、切出しを行ってもよく、また、複数の麺帯を合わせて多層構造を持つ麺帯を作製した後、圧延、切出しを行ってもよい。エクストルーダー等を用いて押出し麺帯又は押出し麺線を作製する場合は、減圧下で行うことが好ましい。中華麺を生麺とする場合は、打ち粉等を付与した後、包装し生麺とすることができる。 Next, noodle strings are prepared from the prepared 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.
　中華麺が即席麺（フライ麺、ノンフライ麺）の場合は、製麺工程で得られた生麺線を、必要により蒸し又は茹でにより麺線をα化した後、麺線を乾燥する。乾燥方法は、フライ乾燥、熱風乾燥、高温熱風乾燥、過熱蒸気乾燥、マイクロウェーブ乾燥などにより乾燥すればよい。 When the Chinese noodles are instant noodles (fried noodles, non-fried noodles), the noodle strings obtained in 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.
　フライ麺の場合は、中華麺用フレーバーがフライ油に溶出してしまうためノンフライ麺と比較して効果が得られにくいが、ある程度の効果は得ることができる。フライ麺における乾燥方法としては、１４０～１６０℃に加温した精製パーム油や精製ラード等の半固形脂の油中に浸漬して、乾燥後の水分が１．５～５重量％となるようにフライ乾燥すればよい。 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 degree of effect can be obtained. The drying method for fried noodles is soaked in oil of semi-solid fat such as refined palm oil or refined lard heated to 140 to 160 ° C. so that the moisture after drying is 1.5 to 5% by weight. Fry dry.
　それに対し、フライ乾燥以外の乾燥であるノンフライ麺の場合は、中華麺用フレーバーが溶出してしまう恐れがないため、麺線内に効率よく香気を保持することができる。ノンフライ麺における乾燥方法は、熱風乾燥や高温熱風乾燥などの熱風により乾燥する方法が一般的であり、このような乾燥の場合は香気がより減少しやすいが、本発明に係る中華麺用フレーバーは、残存性が高く、乾燥後も香気を保持することができる。熱風乾燥や高温熱風乾燥などの熱風により乾燥する場合は、乾燥温度は６０～１５０℃で、風速１～７０ｍ／ｓの条件で乾燥することが好ましい。乾燥工程は、複数の条件を組み合わせて行ってもよく、乾燥後の水分が１４．５重量％以下となるように乾燥すればよい。 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, it is preferable that the drying temperature is 60 to 150 ° C. and the air speed is 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.
　また、中華麺が生タイプの即席麺である場合は、製麺工程で得られた生麺線を蒸し又は茹でにより麺線をα化し、乳酸等による酸液に浸漬してｐＨが４．５以下となるように調整した後、パウチに密封して、加熱殺菌を行なう。殺菌条件は、８０～１００℃の蒸気庫内で３０～９０分程度殺菌すればよい。加熱殺菌により、蒸し又は茹でにより発生した中華麺独特の香気が減少するが、本発明に係る中華麺用フレーバーは、残存性が高く、加熱殺菌後も香気を保持することができる。 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 may be sterilization for about 30 to 90 minutes in a steam chamber at 80 to 100 ° C. 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.
　また、中華麺が蒸煮麺又は茹で麺の場合は、製麺工程で得られた生麺線を蒸し又は茹でにより麺線をα化し、必要により酸浸漬し、密封包装した後、６０～１００℃の蒸気庫内で１０～９０分加熱殺菌する。加熱殺菌により、蒸し又は茹でにより発生した中華麺独特の香気が減少するが、本発明に係る中華麺用フレーバーは、残存性が高く、加熱殺菌後も香気を保持することができる。 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 in a steam 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.
　冷凍麺の場合は、製麺工程で得られた生麺線を蒸し又は茹でにより麺線をα化した後、必要により水洗冷却し、凍結する。水洗冷却を行なう場合は、蒸し又は茹でにより発生した中華麺独特の香気の多くが洗い流されてしまうが、本発明に係る中華麺用フレーバーは、Ｗ／Ｏ乳化物であり、水洗冷却を行っても香気を保持している。また、凍結は、主にエアブラスト式の凍結庫内で冷風を吹き付けることにより凍結する場合が多く、熱風による乾燥ほどではないが、香気は減少する。しかしながら、本発明における中華麺用フレーバーは、残存性が高く、凍結後も香気を保持することができる。 In the case of frozen noodles, the noodle strings obtained by 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.
　以下に実施例を挙げて本実施形態をさらに詳細に説明する。 Hereinafter, the present embodiment will be described in more detail with reference to examples.
＜実験１＞中華麺フレーバーの作製
（実施例１－１）
　米油９３３．５ｇ、ポリグリセリン縮合リシノール酸エステル１５ｇ、トコフェロール製剤１．５ｇを良く混合し、油脂混合物を作製した。次いで、トリメチルアミン３０重量％水溶液５０ｇを少量ずつ油脂混合物に滴下しながら高速攪拌機（PRIMIX社製T.KホモミキサーMARK2 2.5型）をもちいて回転数３０００ｒｐｍでゆっくりと均質になるように攪拌した後、回転数を１００００ｒｐｍにし、３０分間高速攪拌してＷ／Ｏ乳化した中華麺フレーバーサンプルを作製した。この時、光学顕微鏡でトリメチルアミン水溶液のエマルジョンの粒子径を確認したところ１．５μｍであった。 <Experiment 1> Preparation 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.
（実施例１－２）
　米油７８３．５ｇ、ポリグリセリン縮合リシノール酸エステル１５ｇ、トコフェロール製剤１．５ｇを良く混合し、油脂混合物を作製した。 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.
　小麦グルテン１４ｇ、卵白粉６ｇを１７９．４ｇの水に分散攪拌し、８０℃で２０分間加熱殺菌した後、５５℃に冷却し、プロテアーゼ０．６ｇ（プロチンＮＹ１００ （天野エンザイム社製））を添加し、攪拌しながら６時間酵素分解を行った。 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 0.6 g of protease (Protin NY100Ｎ (manufactured by Amano Enzyme)) was added. Then, enzymatic degradation was performed for 6 hours with stirring.
　酵素反応後の溶液に、かんすい５ｇ（炭酸ナトリウム：炭酸カリウム＝６：４）、グリセリン６０ｇ、環状デキストリン３５ｇを添加し、よく攪拌した後、９０℃で１時間加温反応し、反応物を珪藻土で濾過し、不溶物を除去し、小麦蛋白及び卵白の酵素分解物とかんすいの加温反応物とした。 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.
　作製した小麦蛋白及び卵白の酵素分解物とかんすいの加温反応物１５０ｇとトリメチルアミン３０重量％水溶液５０ｇを攪拌混合し、作製した油脂混合物に滴下しながら高速攪拌機（PRIMIX社製T.KホモミキサーMARK2 2.5型）をもちいて回転数３０００ｒｐｍでゆっくりと均質になるように攪拌した後、回転数を１００００ｒｐｍにし、３０分間高速攪拌してＷ／Ｏ乳化した中華麺用フレーバーサンプルを作製した。この時、光学顕微鏡でトリメチルアミン水溶液のエマルジョンの粒子径を確認したところ１．５μｍであった。 A high-speed stirrer (TK homomixer MARK2 2.5 model manufactured by PRIMIX) was added while stirring and mixing 150 g of the wheat protein and egg white enzymatic degradation product and the warming reaction product of Kansai and 50 g of 30% trimethylamine aqueous solution, and dropping 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.
（比較例１－１）
　トリメチルアミン３０重量％水溶液５０ｇに水９５０ｇを添加し混合して中華麺用フレーバーサンプルを作製した。 (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.
（比較例１－２）
　高速攪拌をしない以外は、実施例１－１の方法に従って中華麺用フレーバーサンプルを作製した。 (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.
（比較例１－３）
　実施例１－２で作製した小麦蛋白及び卵白の酵素分解物とかんすいの加温反応物１５０ｇに水８５０ｇを添加し混合して中華麺用フレーバーサンプルとした。 (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.
（比較例１－４）
　高速攪拌をしない以外は、実施例１－２の方法に従って中華麺用フレーバーサンプルを作製した。 (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.
＜実験２＞ノンフライ即席中華麺の作製
（実施例２－１）
　小麦粉８５０ｇ、タピオカアセチル化デンプン１５０ｇから成る主原料粉に、副原料として、炭酸カルシウム５ｇを粉体混合し、食塩１０ｇ、かんすい製剤１０ｇ（炭酸カリウム：炭酸ナトリウム＝６：４）、リン酸ナトリウム１ｇ、重合リン酸塩１ｇ、マリーゴールド色素０．２ｇを水４００ｇに溶解した練り水と、実施例１－１で作製した中華麺用フレーバーを０．５ｇ加え、常圧ミキサーで１５分間ミキシングし、麺生地（ドウ）を作製した。 <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 Then, 1 g of polymer phosphate and 0.2 g of marigold dye dissolved in 400 g of water and 0.5 g of Chinese noodle flavor prepared in Example 1-1 were added and mixed with an atmospheric mixer for 15 minutes. A noodle dough was prepared.
　作製したドウをロールにより粗麺帯とし、複合して麺帯を作製した。作製した麺帯を、ロールにより、最終麺帯厚１．５ｍｍとなるように圧延し、１６番丸の切刃ロールで麺帯を切断し、麺線とした。 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.
　次いで、麺線を２７０ｋｇ／ｈの飽和蒸気を導入した蒸煮庫で２分３０秒蒸煮し、麺線をα化した。 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, and the noodle strings were converted to α.
　α化した麺線は、食塩４５ｇ、アラビアガム５ｇ、グルタミン酸ナトリウム３ｇを水に溶解し１Ｌにメスアップした着味液に５秒浸漬し、約３０ｃｍに切断した後、１食１４５ｇとしてリテーナに充填し、８５℃で５０分乾燥し、ノンフライ中華麺サンプルを得た。 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.
（実施例２－２）
　実施例１－２で作製した中華麺用フレーバーを０．５ｇ添加する以外は、実施例１－１の方法に従ってノンフライ中華麺サンプルを得た。 (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 Chinese noodle flavor prepared in Example 1-2 was added.
（比較例２－１）
　中華麺用フレーバーを添加しない以外は、実施例１－１の方法に従ってノンフライ中華麺サンプルを得た。 (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.
（比較例２－２）
　比較例１－１で作製した中華麺用フレーバーを０．５ｇ添加する以外は、実施例１－１の方法に従ってノンフライ中華麺サンプルを得た。 (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 Chinese noodle flavor prepared in Comparative Example 1-1 was added.
（比較例２－３）
　比較例１－２で作製した中華麺用フレーバーを０．５ｇ添加する以外は、実施例１－１の方法に従ってノンフライ中華麺サンプルを得た。 (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 Chinese noodle flavor prepared in Comparative Example 1-2 was added.
（比較例２－４）
　比較例１－３で作製した中華麺用フレーバーを０．５ｇ添加する以外は、実施例１－１の方法に従ってノンフライ中華麺サンプルを得た。 (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 Chinese noodle flavor prepared in Comparative Example 1-3 was added.
（比較例２－５）
　比較例１－４で作製した中華麺用フレーバーを０．５ｇ添加する以外は、実施例１－１の方法に従ってノンフライ中華麺サンプルを得た。 (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 Chinese noodle flavor prepared in Comparative Example 1-4 was added.
　各試験区の調理後のノンフライ中華麺のかんすい臭について官能評価した。評価は、熟練した５人のパネラーで行い、かんすい臭については喫食前の調理品全体からの香気及び麺を喫食したときの香気を評価し、非常に良好なものを◎、良好なものを○、不十分なものを△、ほとんど感じないものを×とした。調理方法については、沸騰水を５００ｍｌ入れた鍋にノンフライ中華麺を入れ、５分間鍋炊き調理を行い、火を止めて器に移して喫食し評価を行った。 The sensory evaluation was conducted on the odor of non-fried Chinese noodles after cooking in each test zone. 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.
　実験２の各試験区の官能評価結果について下記表１に記載する。 The sensory evaluation results of each test section in Experiment 2 are shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　実験２の実施例で示すように、トリメチルアミンと食用油脂とをＷ／Ｏ乳化剤でＷ／Ｏ乳化した中華麺フレーバーを使用することで、ノンフライ中華麺の製造工程を経ても製造した中華麺に良好なかんすい臭を付与できることがわかる。特に、喫食前に中華麺独特の香気を麺及びスープから強く感じることができた。また、小麦蛋白及び卵白の酵素分解物とかんすいの加温反応物をトリメチルアミン水溶液に加えてＷ／Ｏ乳化した中華麺フレーバーは、喫食前の食品全体から広がる香気に加えて、口の中に入れた時感じる鼻から抜ける香気と噛むことで口の中に広がるような香気が付与された。 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.
　それに対し、比較例で示すように水溶液状態の水系フレーバーや水溶液と食用油脂と混合しただけのフレーバーでは、これらの香気は、ノンフライ麺の製造工程において消失してしまい、ほとんど感じることができないか、不十分な結果となった。 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.
　また、実施例２－１及び実施例２－２について、アルミ蒸着した袋に入れた製品状態で、２５℃相対湿度６０％の保存環境下で６ヶ月間保存試験を行なったが、何れのサンプルも比較対象とした保存試験前の製品状態のものを４℃で冷蔵保存したものとほぼ同等の官能評価結果であった。よって、Ｗ／Ｏ乳化したフレーバーは、長期保存においてもかんすい臭を保持できることが示唆された。 In addition, with regard to Example 2-1 and Example 2-2, a storage test was conducted 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.
＜実験３＞他の中華麺の作製
（実施例３－１）生中華麺
　小麦粉１ｋｇからなる主原料粉１Ｋｇに焼成カルシウム５ｇを粉体混合し、食塩２０ｇ、かんすい製剤（炭酸ナトリウム６：炭酸カリウム４）６ｇ、乳酸ナトリウム３０ｇ、エタノール製剤７０ｇを水２４０ｇに溶解した練り水と、実施例１－２の中華麺フレーバー０．２５ｇを添加し、真空ミキサーで１５分間ミキシングし、麺生地（ドウ）を作製した。 <Experiment 3> Preparation of other Chinese noodles (Example 3-1) Raw Chinese noodles 1 Kg of raw material flour consisting of 1 kg of wheat flour was mixed with 5 g of calcined calcium, 20 g of sodium chloride, kansui preparation (sodium carbonate 6: potassium carbonate) 4) Add 6 g, 30 g of sodium lactate and 70 g of ethanol preparation in 240 g of water and 0.25 g of Chinese noodle flavor of Example 1-2, mix for 15 minutes with a vacuum mixer, and prepare noodle dough (dough) Was made.
　作製したドウをロールにより粗麺帯とし、複合して麺帯を作製した。作製した麺帯を、ロールにより、最終麺帯厚１．６ｍｍとなるように圧延し、２０番角の切刃ロールで麺帯を切断し、麺線とした。 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.
　作製した麺線にサゴ澱粉の打ち粉をし、ポリエチレン袋に封入し、生中華麺サンプルとした。生中華麺サンプルは、熱湯で３分間茹でた後、茹で汁を切って、予め用意した鶏がらの醤油スープに入れて喫食し、風味を確認した。 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.
　中華麺フレーバーを入れない場合、生中華麺の風味は、製造直後は良好であるが、経時的にアルコール臭がなくなり、油の酸化した成分からくると思われる香気が目立ち、香気の質が変化していく。しかしながら、実施例１－２の中華麺フレーバーを添加した生麺サンプルは、経時的な変化による香気の変化が少なく、４℃で１４日間保存したサンプルも中華麺フレーバー由来の風味を感じ、良好な香気を保持していた。また、実施例１－２の中華麺フレーバーを添加することで、通常主原料粉１Ｋｇに対して、１０～３０ｇ添加しているかんすい製剤が、実施例３－１で示すように主原料粉に対して６ｇとかんすい製剤の添加量が少ない場合でも、中華麺的なかんすい臭が得られるため、かんすいの添加量を抑えることができた。 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 to which the Chinese noodle flavor of Example 1-2 was added had little change in aroma due to changes over time, and the sample stored at 4 ° C. for 14 days felt the flavor derived from the Chinese noodle flavor and was good. The fragrance was retained. Further, by adding the Chinese noodle flavor of Example 1-2, the kansui preparation added in an amount of 10-30 g to 1 Kg of the main raw material powder is converted into 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.
（実施例３－２）茹で中華麺
　小麦粉９００ｇ、ヒドロキシプロピル化リン酸架橋デンプン１００ｇの主原料粉１ｋｇに対して活性グルテン３０ｇを添加し、アルギン酸１５ｇを添加し、粉体混合した後、食塩２０ｇ、かんすい製剤（炭酸ナトリウム６：炭酸カリウム４）３０ｇ、クチナシ色素１０ｇを３４０ｍｌの水に溶解した練り水と、実施例１－２の中華麺フレーバー０．５ｇを加え、真空ミキサーで１５分間ミキシングし、麺生地（ドウ）を作製した。 (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 flour 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.
　作製したドウをロールにより粗麺帯とし、複合して麺帯を作製した。作製した麺帯を、ロールにより、最終麺帯厚１．６５ｍｍとなるように圧延し、２０番角の切刃ロールで麺帯を切断し、麺線とした。 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.
　作製した麺線を３０ｃｍにカットし、７０ｇを９８℃の熱湯で３分間ボイルし、湯切り後、ポリエチレンの袋に入れ、ほぐし液として大豆由来の水溶性食物繊維５重量％水溶液１０ｇを添加し、シール後、８０℃の蒸気庫で３０分間加熱殺菌した。 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.
　加熱殺菌したものを冷却し、４℃で一日保存し、茹で麺（冷やし中華）サンプルとし、スープをかけて喫食したが、中華麺フレーバーを添加していないサンプルと比較して、中華麺フレーバー由来の風味を感じ、良好に残存していることを確認した。 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.
（実施例３－３）冷凍中華麺
　小麦粉９５０ｇにアセチル化澱粉５０ｇの主原料粉１ｋｇに対し、卵白粉５ｇ、活性グルテン５ｇを粉体混合し、かんすい製剤（炭酸ナトリウム６：炭酸カリウム４）１５ｇ、クチナシ色素１ｇを水３４０ｇに溶解した練り水と、実施例１－２のフレーバーを０．５ｇ加え、常圧ミキサーで１５分間ミキシングし、麺生地（ドウ）を作製した。 (Example 3-3) Frozen Chinese noodles 950 g of wheat flour is mixed with 1 g of main raw material powder of 50 g of acetylated starch, 5 g of egg white powder and 5 g of active gluten are mixed, and 15 g of kansui preparation (sodium carbonate 6: potassium carbonate 4) Then, 0.5 g of kneaded water in which 1 g of gardenia pigment was dissolved in 340 g of water and the flavor of Example 1-2 were added and mixed for 15 minutes with an atmospheric mixer to prepare a noodle dough (dough).
　作製したドウを複合して麺帯を作製し、ロール圧延にて１．４ｍｍまで麺帯を圧延した後、１８番角のロール切刃にて麺帯を切断し、麺線とし、約３０ｃｍとなるように麺線をカットした。 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
　カットした麺線１３０ｇを１００℃の沸騰水で１２０秒間ボイルした。ボイルした麺は、１０℃の冷水で３０秒間水洗冷却した後、－３５℃のエアブラスト式の凍結庫に入れ３０分間凍結し、冷凍中華麺サンプルとした。 130 g of 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, then placed in an air blast freezer at −35 ° C. and frozen for 30 minutes to obtain frozen Chinese noodle samples.
　冷凍中華麺サンプルは、電子レンジで５００Ｗ３分３０秒間加熱調理を行い、予め用意した醤油味の鶏ガラスープを入れた器に入れ、喫食したが、中華麺フレーバー由来の風味を感じ、良好に残存していることを確認した。 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)

  1. 　トリメチルアミンを含む水溶液と、食用油脂と、Ｗ／Ｏ型乳化剤と、を含むＷ／Ｏ乳化物からなる中華麺用フレーバー。 A flavor for Chinese noodles comprising a W / O emulsion comprising an aqueous solution containing trimethylamine, an edible oil and fat, and a W / O emulsifier.
  2. 　前記トリメチルアミンが前記中華麺用フレーバー１００ｇ中に０．０１～１５ｇ含まれることを特徴とする請求項１記載の中華麺用フレーバー。 The flavor for Chinese noodles according to claim 1, wherein the trimethylamine is contained in an amount of 0.01 to 15 g in 100 g of the Chinese noodle flavor.
  3. 　前記Ｗ／Ｏ乳化剤がポリグリセリン縮合リシノール酸エステルであることを特徴とする請求項１又は２記載の中華麺用フレーバー。 The flavor for Chinese noodles according to claim 1 or 2, wherein the W / O emulsifier is a polyglycerin condensed ricinoleic acid ester.
  4. 　前記トリメチルアミンを含む水溶液に、小麦蛋白又は／及び卵白の酵素分解物とかんすいとの加温反応物が含まれることを特徴とする請求項１～３何れか一項記載の中華麺用ブレーバー。 The Chinese noodle braver according to any one of claims 1 to 3, wherein the trimethylamine-containing aqueous solution contains a wheat protein or / and an enzyme decomposition product of egg white and a heating reaction product of citrus.
  5. 　トリメチルアミンを含む水溶液をＷ／Ｏ型乳化剤を含有する食用油脂中に添加して攪拌混合した後、攪拌機により高速攪拌することによりＷ／Ｏ乳化することを特徴とする中華麺用フレーバーの製造方法。 A method for producing a flavor for Chinese noodles, characterized in that an aqueous solution containing trimethylamine is added to an edible oil / fat containing a W / O emulsifier and stirred and mixed, and then W / O emulsified by stirring at high speed with a stirrer.
  6. 　請求項１～４何れか一項記載の中華麺用フレーバーを含有することを特徴とする中華麺。 A Chinese noodle characterized by containing the flavor for Chinese noodles according to any one of claims 1 to 4.
  7. 　請求項１～４何れか一項記載の中華麺用フレーバーを添加することを特徴とする中華麺の製造方法。
    　     A method for producing Chinese noodles, comprising adding the flavor for Chinese noodles according to any one of claims 1 to 4.
PCT/JP2019/001621 2018-02-05 2019-01-21 Flavor for chinese noodles, method for producing same, chinese noodles containing flavor for chinese noodles, and method for producing same WO2019151010A1 (en)

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