JP6889671B2 - A flavor for Chinese noodles, a Chinese noodle containing the flavor for Chinese noodles, and a method for producing the same. - Google Patents

Description

The present invention relates to a flavor for Chinese noodles that imparts a Kansui odor, which is a unique aroma of Chinese noodles, a Chinese noodle containing the flavor for Chinese noodles, and a method for producing the same.

Chinese noodles are those made by adding Kansui (including Tang dynasty) to wheat flour and kneading them, or those that are processed after making noodles. When Kansui is used, aroma (Kansui odor) typified by alkaline odor, amine odor and sulfur odor peculiar to Chinese noodles is generated when cooked.

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 noodles will turn brown, which is called kansui-yaki. Since it is reduced, there is a problem that it is difficult to obtain flavorful noodles peculiar to Chinese noodles. Also, for boiled noodles, steamed noodles, and frozen noodles, the odor of Kansui is reduced by the heating process, the subsequent sterilization process, and the washing and cooling process, so it is also difficult to obtain the flavorful noodles unique to Chinese noodles. There are challenges.

Therefore, studies have been conducted to impart a light odor to Chinese noodles (see, for example, Patent Documents 1 to 3).

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 by adding 2,5-dihydroxy-1,4-dithiane as a flavor giving an egg-like flavor. Patent Document 3 describes a Chinese noodle flavor characterized in that a mixture of proline and cystine is heated and reacted in the presence of an aqueous solvent under alkaline conditions of pH 8 or higher. These flavors are excellent in imparting a kansui odor, but there are problems such as a weak sulfur-like aroma among the kansui odors and a reduction in aroma due to processing such as heating and drying. ..

Japanese Unexamined Patent Publication No. 5-15329 Japanese Unexamined Patent Publication No. 2016-20173 Japanese Unexamined Patent Publication No. 63-137655

INDUSTRIAL APPLICABILITY The present invention provides a flavor for Chinese noodles, which has high residual properties even when processed such as heating and drying in the production of Chinese noodles, and can impart a sulfur-like Kansui odor among the Kansui odors peculiar to Chinese noodles. It is an object of the present invention to provide Chinese noodles and a method for producing the same, which are imparted with a sulfur-smelling Kansui odor.

As a result of examining a flavor for Chinese noodles that has high residual properties even after processing such as heating and drying, the inventors have found that heating and heating are used to impart a sulfur-like kansui odor among the kansui odors peculiar to Chinese noodles. We have found a component that has high residual properties even after processing such as drying, and have reached the present invention.

That is, it is a flavor for Chinese noodles characterized by containing 3-methyl-2-butanethiol.

Further, by using the flavor for Chinese noodles, a Chinese noodles containing 3-methyl-2 butanethiol and a method for producing Chinese noodles are provided.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a flavor for Chinese noodles, which has a high residual property even after being heated or dried in the production of Chinese noodles, and can impart a sulfur-like Kansui odor among the Kansui odors peculiar to Chinese noodles. , And Chinese noodles to which a sulfur-smelling odor is imparted, and a method for producing the same.

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

1. 1. Flavors for Chinese Noodles The flavors for Chinese noodles according to the present invention include 3-methyl-2-butanethiol. 3-Methyl-2-butanethiol is not detected in ordinary raw noodles, but has an aroma close to the sulfur odor of Chinese noodles. Since 3-methyl-2-butanethiol is oil-soluble, it is used as a flavor for Chinese noodles in the form of being dissolved in fats and oils. 3-Methyl-2-butanethiol is preferably contained in the flavor for Chinese noodles in an amount of about 0.01 to 0.4% by weight.

The oils and fats to be dissolved are not particularly limited as long as they are edible oils and fats. Examples include oils, hardened oils and ester exchange oils.

Further, in the Chinese noodle flavor according to the present invention, an oil-soluble flavor can be added in addition to 3-methyl-2-butanethiol. For example, hexanal and hexanol, which are characterized by a fresh green apple-like aroma, and pyrrolidine and pyrrole, which are characterized by an amine-like aroma, can be added.

Further, 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. Examples of the antioxidant include tocopherol preparations, ascorbic acid palmitate ester, and rosemary extract. The amount to be added is preferably about 0.1 to 1.0% by weight with respect to the amount of edible fats and oils.

2. Preparation of Chinese Noodles The Chinese noodles according to the present invention are Chinese noodles in any of raw noodles, steamed noodles, boiled noodles, dried noodles, semi-dried noodles, instant noodles (fried noodles, non-fried noodles, raw type noodles), and frozen noodles. It may be there. In particular, it is effective for instant noodles (non-fried noodles) in which the amount of kansui added is limited due to many processing processes such as heating and drying.

As the main raw material flour of the Chinese noodles of the present invention, various starches such as wheat flour (including durum flour), potato starch, tapioca starch and cornstarch, and processing such as pregelatinization, acetylation, etherification and cross-linking of these starches are performed. The processed starch may be used alone or in combination.

As other auxiliary raw materials, in the present invention, various pigments such as salt and brine, various thickeners, noodle quality improvers, edible oils and fats, pH adjusters, carotene pigments, sodium acetate, etc., which are generally used in the production of Chinese noodles, etc. It is possible to add a shelf life improver, an alcohol preparation, or the like. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water.

Next, the noodle dough is prepared. The noodle dough (dough) may be prepared according to a conventional method. That is, they are mixed with a batch mixer, a flow jet mixer, a vacuum mixer, or the like. At this time, the Chinese noodle flavor is added. Since the Chinese noodle flavor contains a lot of fats and oils, it cannot be added to the kneading water, but it is added directly to the mixer and kneaded so that the main raw material powder, the kneading water and the Chinese noodle flavor are evenly mixed.

The amount of the Chinese noodle flavor added according to the present invention depends on the degree of processing of the Chinese noodles to be produced and the degree of flavor of the target Chinese noodles, but 3-methyl-2-butane per 1 kg of the main raw material powder. It is preferable to add the flavor for Chinese noodles so that 0.00001 to 0.005 g of thiol is added. If it is less than 0.00001 g, it is difficult to feel the aroma, and if it is more than 0.005 g, the aroma is too strong. More preferably, it is 0.0001 to 0.003 g.

Further, in order to uniformly disperse the Chinese noodle flavor over the entire noodle dough, it is preferable to add at least 0.1 g or more with respect to 1 kg of the main raw material powder. On the contrary, if it is too much, 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.

Next, noodle strings are prepared from the prepared dough. The production method may be carried out according to a conventional method. A method of extruding a dough using an extruder or the like to produce a noodle string, or a method of forming a coarse noodle band by a roll of the dough, forming a noodle band by a composite, and further using a roll A method of producing noodle strings by rolling the noodle strips a plurality of times to obtain a predetermined noodle strip thickness and then cutting out the noodle strips with a cutting roll called a cutting blade can be mentioned. When the noodle strips are made after the noodle strips are made, the noodle strips may be made using an extruder and then rolled and cut out, or the noodle strips having a multi-layer structure by combining a plurality of noodle strips. May be rolled and cut out after producing. When the extruded noodle band or the extruded noodle string is produced using an extruder or the like, it is preferably performed under reduced pressure. When Chinese noodles are made into raw noodles, they can be wrapped into raw noodles after being dusted or the like. In addition, the produced Chinese noodles can be dried as they are to make dried noodles or semi-dried noodles.

When the Chinese noodles are instant noodles, the raw noodle strings obtained in the noodle making process are steamed or boiled to gelatinize the noodle strings, and then the noodle strings are dried. The drying method may be fried drying, hot air drying, high temperature hot air drying, superheated steam drying, microwave drying or the like.

In the case of fried noodles, the flavor for Chinese noodles elutes into the frying oil, so it is difficult to obtain the effect as compared with non-fried noodles, but some effect can be obtained. As a drying method for fried noodles, the noodles are immersed in semi-solid fat oil such as refined palm oil or refined lard heated to 140 to 160 ° C., so that the moisture content after drying becomes 1.5 to 5% by weight. It can be fried and dried.

On the other hand, in the case of non-fried noodles that are dried other than fried noodles, there is no risk that the flavor for Chinese noodles will elute, 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 the case of such drying, the aroma is more likely to be reduced, but the flavor for Chinese noodles according to the present invention. Has a high residual property and can retain the aroma even after drying. When drying by hot air such as hot air drying or high temperature hot air drying, it is preferable to dry at a drying temperature of 60 to 150 ° C. and a wind speed of 1 to 70 m / s. The drying step may be performed by combining a plurality of conditions, and may be dried so that the moisture content after drying is 14.5% by weight or less.

When the Chinese noodles are raw type instant noodles, the raw noodle strings obtained in the noodle making process are steamed or boiled to pregelatinize the noodle strings and immersed in an acid solution such as lactic acid to have a pH of 4. After adjusting to 5 or less, the noodles are sealed in a pouch and sterilized by heating. The sterilization conditions may be sterilization in a steam chamber at 80 to 100 ° C. for about 30 to 90 minutes. The aroma peculiar to Chinese noodles generated by steaming or boiling is reduced by heat sterilization, but the flavor for Chinese noodles according to the present invention has a high residual property and the aroma is retained even after heat sterilization.

In the case of steamed noodles or boiled noodles, the raw noodles obtained in the noodle making process are steamed or boiled to pregelatinize the noodles, soaked in acid if necessary, sealed and packaged, and then placed in a steam chamber at 60 to 100 ° C. Sterilize by heating for 10 to 90 minutes. Heat sterilization reduces the aroma peculiar to Chinese noodles generated by steaming or boiling, but 3-methyl-2-butanethiol has a high residual property and retains the aroma even after heat sterilization.

In the case of frozen noodles, the raw noodle strings obtained in the noodle making process are steamed or boiled to gelatinize the noodle strings, and if necessary, washed with water and cooled to freeze. When washing and cooling with water, most of the aroma peculiar to Chinese noodles generated by steaming or boiling is washed away, but 3-methyl-2-butanethiol is oil-soluble and is added as an oil flavor. The aroma is retained even after washing and cooling with water. In addition, freezing is often done by blowing cold air mainly in an air blast type freezer, and the aroma is reduced, though not as much as drying by hot air. However, 3-methyl-2-butanethiol, which is a component of the flavor for Chinese noodles in the present invention, has a high residual property and can retain the aroma even after freezing.

The present embodiment will be described in more detail below with reference to examples.

<Experiment 1> Preparation of flavor for Chinese noodles (Example 1-1)
0.2 g of 3-methyl-2-butanethiol, 0.2 g of tocopherol preparation, and 99.6 g of palm olein oil were mixed and stirred, and then filtered with a 200 mesh nylon cloth to prepare a flavor sample for Chinese noodles.

(Example 1-2)
0.2 g of 3-methyl-2-butanethiol, 3 g of pyrrolidine, 0.2 g of tocopherol preparation, and 96.6 g of palm olein oil were mixed and stirred, and then filtered with a 200 mesh nylon cloth to prepare a flavor sample for Chinese noodles.

(Comparative Example 1-1)
After mixing and stirring 0.2 g of butanethiol, 0.2 g of tocopherol preparation, and 99.6 g of palm olein oil, the mixture was filtered through a 200 mesh nylon cloth to prepare a flavor sample for Chinese noodles.

(Comparative Example 1-2)
After mixing and stirring 0.2 g of butanethiol, 0.2 g of tocopherol preparation, 3 g of pyrrolidine, and 96.6 g of palm olein oil, the mixture was filtered through a 200 mesh nylon cloth to prepare a flavor sample for Chinese noodles.

(Comparative Example 1-3)
0.2 g of methanethiol, 0.2 g of tocopherol preparation, and 99.6 g of palm olein oil were mixed and stirred, and then filtered with a 200 mesh nylon cloth to prepare a flavor sample for Chinese noodles.

(Comparative Example 1-4)
0.2 g of methanethiol, 0.2 g of tocopherol preparation, 3 g of pyrrolidine, and 96.6 g of palm olein oil were mixed and stirred, and then filtered with a 200 mesh nylon cloth to prepare a flavor sample for Chinese noodles.

<Experiment 2: Evaluation with non-fried instant noodles>
(Example 2-1)
850 g of wheat flour and 150 g of tapioca acetylated starch are mixed with 5 g of calcium carbonate as an auxiliary raw material, and 10 g of salt, 10 g of brine preparation (potassium carbonate: sodium carbonate = 6: 4), 1 g of sodium phosphate. , 1 g of polymerized phosphate and 0.2 g of marigold pigment dissolved in 400 g of water, and 0.7 g of flavor for non-fried Chinese noodles prepared in Example 1-1 were added and mixed with an atmospheric mixer for 15 minutes. , Noodle dough (dow) was prepared.

The prepared dough was rolled into a coarse noodle band and combined to prepare a noodle band. The prepared noodle band was rolled with a roll so as to have a final noodle band thickness of 1.5 mm, and the noodle band was cut with a 16th round cutting edge roll to obtain a noodle string.

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 to gelatinize the noodle strings.

The pregelatinized noodle strings are prepared by dissolving 45 g of salt, 5 g of gum arabic, and 3 g of monosodium glutamate in water, immersing them in a seasoning liquid prepared in 1 L for 5 seconds, cutting them to about 30 cm, and then filling the retainer as 145 g per meal. Then, it was dried with hot air at 80 ° C. and a wind speed of 4 m / s for 50 minutes to obtain a non-fried instant sample.

(Example 2-2)
Non-fried instant noodle samples were obtained by the same method as in Example 2-1 except that the Chinese noodle flavor of Example 1-2 was used.

(Comparative Example 2-1)
Non-fried instant noodle samples were obtained by the same method as in Example 2-1 except that the Chinese noodle flavor of Comparative Example 1-1 was used.

(Comparative Example 2-2)
Non-fried instant noodle samples were obtained by the same method as in Example 2-1 except that the Chinese noodle flavor of Comparative Example 1-2 was used.

(Comparative Example 2-3)
A non-fried instant noodle sample was obtained by the same method as in Example 2-1 except that the Chinese noodle flavor of Comparative Example 1-3 was used.

(Comparative Example 2-4)
A non-fried instant noodle sample was obtained by the same method as in Example 2-1 except that the Chinese noodle flavor of Comparative Example 1-4 was used.

(Comparative Example 2-5)
Non-fried instant noodle samples were obtained by the same method as in Example 2-1 except that the Chinese noodle flavor was not used.

Sensory evaluation of each non-fried instant noodle sample was performed. The evaluation was performed by five skilled panelists, and the aroma when eating the noodles was evaluated. Using Comparative Example 2-5 as a control sample, the aroma derived from the added flavor for Chinese noodles was strongly felt and remained. Those with good properties are ◎, those with good aroma from the added flavor and good persistence are ○, those with a light aroma from the added flavor and insufficient persistence are △, and those with insufficient persistence are from the added flavor. Those with almost no aroma and no residual were marked with x. Regarding the cooking method, non-fried Chinese noodles were put in a pot containing 500 ml of boiling water, cooked in a pot for 5 minutes, turned off the heat, and transferred to a container for eating and evaluation.

The sensory evaluation results are shown in Table 1.

From the results of Examples 2-1 and 2-2 and Comparative Examples 2-1 to 2-5, 3-methyl-2-butanethiol was used in the process of producing non-fried noodles as compared with other substances. It can be seen that the sulfur odor is retained even after the passage.

Examples 2-1 and 2-2 were subjected to a storage test for 6 months in a storage environment at 25 ° C. and a relative humidity of 60% in a product state in an aluminum-deposited bag, and all the samples were compared. The sensory evaluation results were almost the same as those of the target product in the state of the product before the storage test, which was refrigerated at 4 ° C. Therefore, it was suggested that 3-methyl-2-butanethiol retains its aroma even during long-term storage.

<Experiment 3> Preparation of other Chinese noodles (Example 3-1) Raw Chinese noodles 5 g of calcined calcium was mixed with 1 kg of main raw material powder consisting of 1 kg of wheat flour, and 20 g of salt and a kansui preparation (sodium carbonate 6: potassium carbonate) were mixed. 4) Add kneaded water prepared by dissolving 10 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, and mix for 15 minutes with a vacuum mixer to make noodle dough (dough). Was produced.

The prepared dough was rolled into a coarse noodle band and combined to prepare a noodle band. The prepared noodle band was rolled with a roll so as to have a final noodle band thickness of 1.6 mm, and the noodle band was cut with a 20-square cutting blade roll to obtain a noodle string.

The prepared noodle strings were dusted with sago starch and sealed in a polyethylene bag to prepare a raw Chinese noodle sample. The raw Chinese noodle sample was boiled in boiling water for 3 minutes, then the boiled juice was cut and put in a prepared chicken soy sauce soup for eating, and the flavor was confirmed. Without the Chinese noodle flavor, the flavor of raw Chinese noodles is good immediately after production, but the alcohol odor disappears over time, and the aroma that seems to come from the oxidized components of the oil is conspicuous, 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 was also derived from the Chinese noodle flavor of Example 1-2. Good aroma was retained.

(Example 3-2) Boiled Chinese noodles 30 g of active gluten was added to 1 kg of main raw material flour of 900 g of wheat flour and 100 g of hydroxypropylated phosphoric acid cross-linked starch, 15 g of alginic acid was added, powder was mixed, and then 20 g of salt was added. , 30 g of Kansui preparation (sodium carbonate 6: potassium carbonate 4), kneaded water in which 10 g of gluten pigment was dissolved in 340 ml of water, and 0.5 g of Chinese noodle flavor of Example 1-2 were added and mixed with a vacuum mixer for 15 minutes. , Noodle dough (dough) was prepared.

The prepared dough was rolled into a coarse noodle band and combined to prepare a noodle band. The prepared noodle band was rolled with a roll so as to have a final noodle band thickness of 1.65 mm, and the noodle band was cut with a 20-square cutting blade roll to obtain a noodle string.

Cut the prepared noodle wire into 30 cm, boil 70 g in boiling water at 98 ° C for 3 minutes, drain the water, put it in a polyethylene bag, and add 10 g of a 5 wt% aqueous solution of water-soluble dietary fiber derived from soybeans as a loosening solution. After sealing, the mixture was sterilized by heating in a steam chamber at 80 ° C. for 30 minutes.

The heat-sterilized product was cooled and stored at 4 ° C. for one day to prepare a boiled noodle (chilled Chinese) sample, which was ate with soup, but compared with a sample to which the Chinese noodle flavor was not added, Example 1- The flavor derived from the Chinese noodle flavor of 2 was felt, and it was confirmed that it remained well.

(Example 3-3) Frozen Chinese noodles 5 g of egg white flour and 5 g of active gluten are mixed with 950 g of wheat flour and 1 kg of main raw material flour of 50 g of acetylated starch, and 15 g of Kansui preparation (sodium carbonate 6: potassium carbonate 4). , Kneaded water in which 1 g of gluten pigment was dissolved in 340 g of water and 0.5 g of Chinese noodle flavor of Example 1-2 were added and mixed with a normal pressure mixer for 15 minutes to prepare a noodle dough (dough).

The noodle strips are made by combining the prepared doughs, and the noodle strips are rolled to 1.4 mm by roll rolling, and then the noodle strips are cut with a 18th square roll cutting blade to make noodle strings, and then about. The noodle strings were cut to a size of 30 cm.

130 g of the cut noodle strings were boiled in boiling water at 100 ° C. for 120 seconds. The boiled noodles were washed with cold water at 10 ° C. for 30 seconds and then placed in an air blast type freezer at −35 ° C. and frozen for 30 minutes to prepare a frozen Chinese noodle sample.

The frozen Chinese noodle sample was cooked in a microwave oven at 500 W for 3 minutes and 30 seconds, placed in a container containing a salty sauce-flavored chicken glass soup, and eaten. I felt it and confirmed that it remained well.

Claims (3)

A flavor for Chinese noodles characterized by containing 3-methyl-2-butanethiol. Chinese noodles characterized by containing 3-methyl-2-butanethiol. A method for producing Chinese noodles, which comprises adding 3-methyl-2-butanethiol.