JPH0634685B2 - Chinese noodle flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention is to impart or enhance a peculiar alkaline odor, amine odor, or peculiar kansui aroma to raw Chinese noodles produced by adding and mixing kansui. Concerning the flavors of Chinese noodles that can be used, especially added to instant Chinese noodles lacking the characteristics as Chinese noodles due to the small amount of kansui compounding, these instant Chinese noodles are, as if freshly boiled raw Chinese noodles, preferred and tasted. The present invention relates to an epoch-making Chinese noodle flavor that can impart and enhance the flavor of Chinese noodles having excellent properties.

(B) Conventional technology Instant Chinese noodles are produced by steaming the noodle strings and then removing the water by frying or drying with hot air. However, if the amount of kansui added is large, the noodles themselves will turn brown significantly and the deterioration and coloring of the pumping oil will also occur. Therefore, almost no kansui is added to the instant Chinese noodles, or an extremely small amount is added. For that reason,
The instant Chinese noodles were significantly inferior in so-called Chinese noodle flavor to raw Chinese noodles.

As an improvement proposal regarding Chinese noodles with a small addition amount of kansui, for example, an amino compound and a carbonyl compound are added to the raw material powder of steamed Chinese buckwheat to cause an aminocarbonyl reaction during the steaming step, and the resulting melanoidin produces noodles. A method for producing steamed Chinese buckwheat noodles has been proposed which finishes the color to a color tone similar to that of cooked noodles, and improves the storability, taste and texture (JP-A-61-2259).

Further, in Chinese noodles to which usual kansui is added, spots called “hoshi” may appear in the noodle band during production, and as a method of preventing this, for example, weak acid alkali metal salts and glycine, alanine, leucine. , A Chinese noodles modifier prepared by mixing at least one kind of amino acid selected from isoleucine, threonine, lysine, histidine, arginine and cystine in a weight ratio of 1: 0.5 to 3 has been proposed. (Japanese Patent Publication No. 61-43023).

However, these proposals relate to improvement of color tone and texture by directly adding an amino compound and a carbonyl compound, or an amino acid and a weak acid alkali metal salt to Chinese noodles.

(C) Problems to be Solved by the Invention The characteristics of the flavor of Chinese noodles are obtained by adding kansui at the time of noodle making. By adding kansui, the noodle strings are made sticky, that is, viscoelastic, and the texture is improved, and at the same time, the dough develops a pale yellow color by reacting with the flavonoid pigments in the flour, and at the same time, the flavor peculiar to Chinese noodles is given. .

By the way, the instant Chinese noodles, which are consumed in large quantities worldwide today, are different from the raw noodles in that they undergo the dehydration and drying process of the noodle strings as described above, and therefore the amount of kansui added is kept to a minimum. As a result, the flavor peculiar to this preferable Chinese noodle is lacked, and although the improvement method is strongly desired, it has not been solved yet.

(D) Means for Solving Problems The present inventors have added to the instant Chinese noodles having inferior flavor as described above, the Chinese noodle flavor produced by kansui represented by the alkaline odor or amine odor peculiar to raw Chinese noodles. We have conducted diligent research to develop a Chinese noodle flavor that can be added and enhanced.

As a result, proline and cystine were heated and reacted in the presence of an aqueous solvent and in the absence of the raw material powder for Chinese noodles under alkaline conditions of pH 8 or higher, so that they were unique to raw Chinese noodles produced by adding kansui. It was discovered that a Chinese noodle flavor exhibiting a strong and desirable Chinese noodle-like odor with an alkaline odor or an amine odor can be produced.

Furthermore, by adding and blending a Chinese noodle flavor consisting of the reaction product obtained as described above during the production of instant Chinese noodles, a preferable Chinese noodle that is not inferior to raw noodles obtained by adding ordinary kansui The present invention has been completed by finding that a flavor is imparted and the above problems can be solved all at once.

The proline and cystine that can be used in the present invention can be used in any of the L-form, D-form and DL-form, but preferably, for example, hydrolysis of a natural protein raw material such as gelatin or keratin. It is preferable to utilize the L-form obtained by

The mixing ratio of the above proline and cystine can be arbitrarily selected, and for example, proline 1: cystine about 0.
01 to about 100 parts by weight, preferably 1: about 0.1 to about 1
A proportion such as 0 part by weight can be exemplified.

To 1 part by weight of the mixture of proline and cystine, for example, about 1 to about 100 parts by weight of water, ethanol or polyhydric alcohol such as glycerin, propylene glycol and sorbitol, and any mixture of these solvents is added. It is preferable to dissolve or disperse, and then to heat-react under alkaline conditions such as pH 8 or higher, preferably pH 8 to 13 and particularly preferably pH 10 to 12.

Examples of the alkali used for pH adjustment include hydroxides, carbonates and bicarbonates of alkali metals such as potassium and sodium. If desired, in addition to these alkalis, phosphates such as sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate, disodium phosphate and trisodium phosphate can be added. Further, if desired, commercially available powder or liquid kanshi can be used in place of these.

The heating reaction conditions include, for example, about 50 to about 15
The conditions are such that the reaction is carried out by heating at 0 ° C., preferably about 70 ° C. to the boiling point of the solvent used for about 10 minutes to about 12 hours, preferably about 30 minutes to about 6 hours, while standing or stirring. it can.

Furthermore, in the above reaction, if desired, for example, wheat such as albumin, globulin, prolamin and glutelin,
About 0.05 to about 5 parts by weight of a grain protein such as soybean and a hydrolyzate thereof may be added to 1 part by weight of the above-mentioned proline and cystene.

Further, in the present invention, it is preferable that the carbonyl compound is not substantially present, and even if it is, the total amount of proline and cystine is preferably not more than the total amount.

The reaction product obtained by the present invention can be used as it is as a flavor of Chinese noodles, and further, for example, dextrin, starch, modified starch, wheat flour and other excipients are added to this product, for example, spray drying, It can be more easily used by being dried by a means such as vacuum drying to be powdered or granulated.

The amount of the Chinese noodle flavor obtained by the present invention with respect to the instant Chinese noodles can be appropriately selected, and for example, is about 0.05 to about 5% by weight with respect to the wheat flour for Chinese noodles.
The addition amount can be exemplified. The addition method and the addition timing can be arbitrarily selected, for example, they can be mixed in advance with the wheat flour for Chinese noodles, or mixed and dissolved in water for noodle making, or kneaded into a dough, etc. Either aspect can be adopted.

(E) Action The Chinese noodle flavor of the present invention is obtained by heating and reacting proline and cystine under alkaline conditions of pH 8 or higher, for example, a very preferable freshly boiled raw product accompanied by alkaline odor, amine odor, etc. Has an aroma like Chinese noodles,
It is a novel Chinese noodle flavor that is capable of imparting a favorable Chinese noodle flavor with excellent palatability to the noodles by adding and blending it during the production of instant Chinese noodles.

Moreover, since it does not substantially contain a carbonyl compound as proposed in JP-A-61-2259, it gives an inconvenient browning and further a burning odor to noodles and frying oil in the drying step in the production of instant noodles. It is possible to provide instant Chinese noodles that are extremely excellent industrially.

Hereinafter, several embodiments of the present invention will be described in more detail with reference to examples.

(F) Example Example 1. 2 g of L-proline and 3 g of L-cystine were dispersed in 100 g of an 80% by weight aqueous glycerin solution, and then the pH was adjusted to 11.5 using an approximately 30% by weight aqueous sodium hydroxide solution. 5 g of wheat gluten powder was added to the obtained mixture, and the mixture was heated at 105 ° C. for 3 hours while stirring. The obtained treated product had a unique and preferable Chinese noodle-like aroma that was felt when the raw Chinese noodles were boiled.

Example 2. L-proline 25 g, L-cystine 5 g, wheat gluten powder 2 g and commercial powder kansui (potassium carbonate 60%,
25 g of sodium carbonate (40%) was dispersed in 500 g of water to obtain a mixed solution of pH 11. This mixture was heat-treated at 95 ° C. for 5 hours while stirring.

Dextrin powder (DE8) 15 was added to the obtained heat-treated product.
0 g was added to dissolve and then pulverized by spray drying. The obtained powder had a strong Chinese noodle-like flavor with excellent palatability.

Example 3. Disperse 5 g of L-proline, 2.5 g of L-cystine and 10 g of soybean protein dry powder in 100 g of 30% ethanol,
The pH was adjusted to 11 with a 30% aqueous potassium hydroxide solution. The obtained mixture was heat-treated with stirring at 80 ° C. for 10 hours. . Next, this treated product was cooled to room temperature and the insoluble matter was filtered off to obtain a liquid having a preferable Chinese noodle-like aroma.

Example 4. L-proline (10 g), L-cystine (2 g), wheat gluten enzymatic hydrolyzate (5 g) and trisodium phosphate (1 g) were dissolved in water (50 g), and the pH was adjusted to 12 with a 30% aqueous sodium hydroxide solution.

50 g of propylene glycol was added to the obtained mixture,
Heat treatment was performed at 100 ° C. for 3 hours while stirring. The obtained heat-treated product had a preferable Chinese noodle-like aroma.

Example 5. 0.5% of the Chinese noodle flavor powder obtained in Example 2 was added to wheat flour for Chinese noodles, and noodles were fried and fried according to the method for producing instant noodles to prepare instant dried Chinese noodles without kansui. . The dried noodles obtained are cooked in hot water,
Raw Chinese noodles obtained by adding 2% kansui to wheat flour were cooked in hot water. Sensory evaluation of these boiled noodles by 10 well-trained sensory inspectors revealed that
Both had a Chinese noodle-like flavor with excellent palatability, and superiority or inferiority could not be imparted.

(G) Effect of the Invention Since the instant Chinese noodles do not have kansui or are present in a very small amount, the noodles themselves have almost no flavor and are not always satisfactory in palatability.

During the production of instant Chinese noodles that had a problem with such palatability,
By adding the Chinese noodle flavor of the present invention, to these instant Chinese noodles, it is possible to feel when the raw Chinese noodles are boiled, preferably, it is possible to impart and enhance the flavor of the Chinese noodles with excellent palatability, and the flavor thereof. The improvement effect is extremely large.

Claims (1)

[Claims] 1. A Chinese noodle flavor characterized by comprising reacting a mixture of proline and cystine under heat in the presence of an aqueous solvent under alkaline conditions of pH 8 or higher.