JP7535375B2 - Method for producing boiled noodles and method for preventing deterioration of the texture of boiled noodles - Google Patents

Description

RELATED APPLICATIONS This application claims the benefit of priority from Application No. 2018-240088, filed with the Japan Patent Office on December 21, 2018. The priority application is hereby incorporated by reference in its entirety.

The present invention relates to a method for producing boiled noodles that suppresses deterioration of texture during storage, and a method for preventing deterioration of the texture of boiled noodles during storage.

Noodles that are pre-boiled and stored at room temperature, refrigerated, or frozen can be easily used in cooking, and are therefore widely distributed in bento and prepared food stores, as well as in the restaurant industry. However, when boiled noodles are stored at room temperature, refrigerated, or frozen, the texture may deteriorate during storage.

Patent Document 1 discloses a method for producing noodles that incorporate a specific starch, processed starch, and a protein derived from durum wheat, as noodles with improved texture and frothiness compared to noodles stored and distributed refrigerated or frozen. However, the method is characterized by the composition of the noodles, and cannot be applied to, for example, commercially available noodles. Patent Document 2 discloses a method for producing cooked noodles that includes a step of gelatinizing the noodles with a first salt solution, a cooling step, and a step of contacting the noodles with a second salt solution. However, the method requires processing the noodles with salt solutions in two stages, and is not a simple method.

Patent Document 3 also discloses a method of immersing noodles in an aqueous solution of gum ghatti or spraying the noodles with an aqueous solution of gum ghatti, but this is intended to improve the loosening of the noodles and does not improve the deterioration of the texture of boiled noodles when stored at room temperature, in a refrigerator, or in a freezer.

Patent No. 6408732 JP 2017-051163 A JP 2008-283888 A

The present invention aims to provide boiled noodles that suppress deterioration of texture during storage.

After extensive research, the inventors discovered that boiling noodles in an aqueous solution containing a specific polysaccharide can prevent the noodles from deteriorating in texture during storage, more specifically, preventing the noodles from becoming hard, and thus completed the present invention.

That is, the present invention provides
(1) A method for producing boiled noodles, comprising boiling noodles in an aqueous solution containing one or more polysaccharides selected from the group consisting of gum arabic, gum ghatti, gum tragacanth, gum karaya, pullulan, and soybean polysaccharides;
(2) A method for suppressing deterioration in the texture of boiled noodles after storage, comprising boiling noodles in an aqueous solution containing one or more polysaccharides selected from the group consisting of gum arabic, gum ghatti, gum tragacanth, gum karaya, pullulan, and soybean polysaccharides;
(3) The method of (1) or (2), wherein the polysaccharide comprises gum arabic, soybean polysaccharide, or a mixture thereof.
(4) Any of the methods (1) to (3), further comprising refrigerating or freezing the noodles after boiling;
(5) Any of the methods (1) to (4), in which the noodles contain wheat flour as a raw material;
(6) Any one of the methods (1) to (5) in which the concentration of the polysaccharide in the aqueous solution is 0.01 to 30% by mass; and (7) boiled noodles in which deterioration of texture during storage is suppressed, the boiled noodles being produced by any one of the production methods (1), (3) to (6).
Regarding.

The present invention makes it possible to produce boiled noodles that do not deteriorate in texture during storage.

FIG. 1 is a diagram showing raw data of the sensory test in Example 1. FIG. 2 is a diagram showing raw data of the sensory test in Example 2. FIG. 3 is a diagram showing raw data of the sensory test in Example 3. FIG. 4 is a diagram showing raw data of the sensory test in Example 4.

In one aspect, the present invention provides a method for producing boiled noodles, which is characterized by boiling noodles in an aqueous solution containing a polysaccharide. In another aspect, the present invention provides a method for suppressing deterioration in the texture of boiled noodles after storage, which is characterized by boiling noodles in an aqueous solution containing a polysaccharide.

In this specification, "boiling noodles" means placing the noodles in water that is hot enough to completely cover the noodles and maintaining the water at a boil for a certain period of time.

In this specification, the term "noodles" refers to a product made by molding a dough made by mixing ingredients containing polysaccharides such as starch with water. Specific examples of noodles include udon, hiyamugi, somen, kishimen, soba, Chinese noodles, pasta, rice vermicelli, pho, hiyashi, kudzu, harusame, gyoza wrappers, and the like. In a particular embodiment, the noodles are pasta. Typically, the noodles are made by molding a dough made by kneading ingredients containing grain flour and water. In a more specific embodiment, the noodles contain wheat flour as an ingredient. The shape of the noodles is not particularly limited, and examples of the noodles include long and thin linear noodles, macaroni-shaped noodles, sheet-shaped noodles, and noodles molded into ribbon, star, character shapes, and the like. Typically, the shape of the noodles is long and thin linear noodles. Furthermore, the state of the noodles when boiled is not particularly limited, and they may be either dried noodles or raw noodles. In one embodiment, the noodles may or may not be gelatinized. In a particular embodiment, the noodles are dried noodles that are not gelatinized.

In this embodiment, in addition to the ingredients containing polysaccharides such as starch and water, ingredients that can be used for noodles may be added to the noodles. Examples of other ingredients include fruits, vegetables, fruit juice, vegetable juice, coffee, tea, eggs, dairy products, sweeteners, acidulants, seasonings, colorants, flavorings, dietary fiber, stabilizers, preservatives, antioxidants, thickeners, gelling agents, surfactants, and chelating agents. The amount and timing of addition of other ingredients are not particularly limited and can be adjusted as appropriate by those skilled in the art.

The polysaccharide used in the boiling water in this embodiment is one or more polysaccharides selected from the group consisting of gum arabic, gum ghatti, gum tragacanth, gum karaya, pullulan, and soybean polysaccharides, preferably one or more polysaccharides selected from the group consisting of gum arabic, gum ghatti, pullulan, and soybean polysaccharides, more preferably gum arabic, soybean polysaccharides, or a mixture thereof.

In this embodiment, the concentration of the polysaccharide in the aqueous solution can be adjusted as appropriate by a person skilled in the art depending on the type and shape of the noodles, the viscosity of the aqueous solution, etc. Examples of polysaccharide concentrations include lower limits of about 0.01, 0.03, 0.06, 0.1, 0.2, 0.3, 0.5, 0.8, 1, 1.5, 2, 3, 4, 5, 6, 7, 8, 9, and 10% by mass or more, and upper limits of about 30, 26, 23, and 20% by mass or less.

In this embodiment, the temperature and time for boiling the noodles in the aqueous solution containing the polysaccharides can be adjusted as appropriate by those skilled in the art depending on the type of noodles and the desired properties. Examples of temperatures include about 80 to 100°C, about 100 to 125°C, etc. Also, examples of boiling times include about 1 to 20 minutes, about 1 to 10 minutes, about 2 to 5 minutes, etc.

In one embodiment, the boiled noodles in this embodiment are cooled after boiling. The cooling method is not particularly limited, and examples include cooling with water such as running water, cooling with cold air, and cooling in a refrigerator or freezer. The cooling temperature can be adjusted as appropriate by those skilled in the art, and examples include room temperature to about 10°C, about 10 to 0°C, about 0 to -5°C, about -5 to -20°C, and about -20 to -60°C.

In one embodiment, the boiled noodles in this embodiment are stored at room temperature, refrigerated, or frozen. The storage temperature can be set appropriately by those skilled in the art depending on the product, and examples include about 5 to 35°C, about 10 to 30°C, about 15 to 25°C, about 0 to 10°C, about -5 to 0°C, about -20 to -5°C, and about -60 to -20°C. In a more specific embodiment, the boiled noodles in this embodiment are stored refrigerated or frozen.

The boiled noodles in this embodiment are prevented from deteriorating in texture when stored at room temperature, refrigerated, or frozen. More specifically, the noodles can be prevented from becoming hard when stored at room temperature, refrigerated, or frozen. Even more specifically, the noodles produced using this embodiment have a texture closer to that of noodles immediately after boiling, compared to noodles that are boiled at the same temperature and time without using the aqueous polysaccharide solution in this embodiment in the boiling water, and then stored at room temperature, refrigerated, or frozen for the same time under the same conditions.

In one embodiment, the boiled noodles in this embodiment can be stored at room temperature or refrigerated for about 2 days or more, or about 5 days or more. More specifically, they can be stored for, for example, about 1 to 10 days, about 9, about 8, about 7, about 6, about 5, about 4, about 3, about 2, or about 1 day.

In this embodiment, unlike the conventional technology, there is no need for processes such as soaking and spraying that require additional equipment, and there is no need for special processes at the raw material stage such as kneading. In other words, by using commercially available noodles, for example, and simply using equipment for boiling regular noodles, it is possible to suppress deterioration of the texture of boiled noodles during storage.

In another aspect, the present invention provides boiled noodles produced according to the above aspect. In another aspect, the present invention provides a food product containing the boiled noodles produced according to the above aspect. The boiled noodles of this aspect are prevented from deteriorating in texture during storage, and can be packaged and sold as a product as is, and can also be used as an ingredient in restaurant dishes, boxed lunches, side dishes, etc.

As used herein, the term "about" refers to a range of ±10%, preferably ±5%. The numerical values at the boundaries of the range are deemed to be as set forth in this specification.

The present invention will be specifically and in detail explained below with reference to examples. However, the examples are used to illustrate the present invention and are not intended to limit the present invention. Unless otherwise specified, "%" and "parts" are based on mass.

Example 1: Comparison of the effect of different polysaccharides on preventing deterioration of the texture of noodles (refrigerated storage)
A commercially available pasta was added to boiling water having the composition shown in Table 1 in a 1/10 amount and boiled for 3 minutes. The boiled noodles were drained, 10% soybean oil was added, and the noodles were placed in a container and stored in a refrigerator at 5°C for 2 days. The noodles boiled using water without polysaccharides were used as a control, and the hardness and elasticity of the noodles were evaluated by five panelists who have been engaged in food development for 3 years or more, with the control immediately after boiling being given 5 points, the control stored at 5°C for 1 day being given 3 points, and the control stored at 5°C for 2 days being given 1 point. The harder the noodles are than immediately after boiling, the lower the score, and the less elastic the noodles are than immediately after boiling, the lower the score. The results are shown in Table 2. The values in the table are the average values of the evaluations by the five panelists. The average of the values of the hardness and elasticity of the noodles was used as the overall evaluation.

As shown in Table 2, formulations 1 and 2, which contained xanthan gum, either had no effect in inhibiting deterioration of the texture of the noodles during storage, or the effect was weak. Forms containing gum arabic, gum ghatti, pullulan, and soy polysaccharides showed an inhibitory effect. In particular, gum arabic and soy polysaccharides showed excellent results.

Example 2: Comparison of the effect of different polysaccharides on preventing deterioration of the texture of noodles (frozen storage)
A commercially available pasta was added to boiling water having the composition shown in Table 3 in a 1/10 amount and boiled for 3 minutes. The boiled noodles were drained, 10% soybean oil was added, and the noodles were placed in a container, flash frozen at -40°C, and then stored at -20°C for 2 days. The noodles boiled using water containing no polysaccharides were used as a control, and the hardness and elasticity of the noodles were evaluated by five panelists with more than three years of experience in food development, with the control immediately after boiling given a score of 5, the control stored at -20°C for one day given a score of 3, and the control stored at -20°C for two days given a score of 1. The results are shown in Table 4. The values in the table are the average values of the evaluations by the five panelists. The average values of the hardness and elasticity of the noodles were used as the overall evaluation.

As shown in Table 4, frozen storage produced results similar to those obtained when stored in a refrigerator.

Example 3: Comparison of texture deterioration suppression effect by type of noodles Various noodles, No. 33: soba (dried noodles), No. 34: udon (dried noodles), No. 35: somen (dried noodles), No. 36: Chinese noodles (fresh noodles), were boiled for 3 minutes in boiling water containing 5% soybean polysaccharides, with 1/10 of the amount of boiling water added, and then stored in a container at 5°C for 2 days. The noodles corresponding to each number were boiled in water only as a control, and the hardness and elasticity of the noodles were evaluated by five panelists who have been engaged in food development for 3 years or more, with the control immediately after boiling being given 5 points, the control stored at 5°C for 1 day being given 3 points, and the control stored at 5°C for 2 days being given 1 point. The results are shown in Table 5. The values in the table are the average values of the evaluations by the five panelists. The average of the values of the hardness and elasticity of the noodles was used as the overall evaluation.

As shown in Table 5, the effect of suppressing the deterioration of the texture of noodles during storage was also observed for various types of noodles other than pasta. The effect was also observed for both dried and fresh noodles.

Example 4: Comparison with Immersion For No. 37, 1/10 of the amount of Chinese noodles (raw noodles) was boiled in water for 3 minutes, and then 1/10 of the boiled noodles was immersed in a 5% aqueous solution of soybean polysaccharide for 30 seconds and stored in a container at 5°C for 2 days. Untreated noodles boiled in water alone were used as a control, and the hardness and elasticity of the noodles were evaluated by five panelists with more than three years of experience in food development, with the control immediately after boiling given a score of 5, the control stored at 5°C for one day given a score of 3, and the control stored at 5°C for two days given a score of 1. The results are shown in Table 6. The values in the table are the average values of the evaluations by the five panelists. The average of the values of the hardness and elasticity of the noodles was used as the overall evaluation.

As shown in Table 6, comparing No. 36 and No. 37, it was shown that the method of adding polysaccharides to the boiling water was more effective than the soaking method. It is unclear why the method of adding polysaccharides to the boiling water has a better effect on preventing texture deterioration during storage than soaking, but it is possible that adding polysaccharides to the boiling water causes some kind of structural change in the noodles.

The present invention makes it possible to suppress the deterioration of the texture of boiled noodles when stored at room temperature, in a refrigerator, or frozen, in a simple manner, without adding any additional equipment or needing to process the raw materials, and by using, for example, commercially available noodles.

Claims (5)

A method for producing boiled noodles, comprising boiling noodles in an aqueous solution containing one or more polysaccharides selected from the group consisting of gum arabic, gum ghatti , and soybean polysaccharides, and refrigerating or freezing the noodles after boiling. A method for suppressing deterioration in the texture of boiled noodles after storage, comprising boiling noodles in an aqueous solution containing one or more polysaccharides selected from the group consisting of gum arabic, gum ghatti , and soybean polysaccharides, and refrigerating or freezing the noodles after boiling. The method of claim 1 or 2, wherein the polysaccharide comprises gum arabic, soy polysaccharide, or a mixture thereof. The method according to any one of claims 1 to 3, wherein the noodles contain wheat flour as an ingredient. The method according to any one of claims 1 to 4, wherein the concentration of the polysaccharide in the aqueous solution is 0.01 to 30% by mass.

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