Improver for hot water rehydration of instant noodles, instant noodles, method for producing instant noodles, and method for improving hot water rehydration of instant noodles

Abstract

Disclosed is a hot-water rehydration improver for instant noodles containing a composition containing a yeast cell wall.

Description

Technical Field

[0008]

[0001] The present invention relates to a hot water reconstitution improver for instant noodles, instant noodles and a method for manufacturing the same, and a method for improving the hot water reconstitution of instant noodles. Background Art

[0002] Instant noodles are a simple and convenient food that can be eaten immediately by simply pouring hot water. Due to high demand, development has continued in recent years.

[0003] For example, as a method for improving the hot water reconstitution of instant noodles, a method of adding a specified amount of ghatti gum to the raw flour of the noodle dough has been proposed (for example, refer to Patent Document 1).

[0004] However, the prior art has the problem that it is difficult to say that the hot water reconstitution (hereinafter, sometimes referred to as "reconstitution") of instant noodles is sufficient. This problem is particularly obvious in freeze-dried instant noodles (hereinafter, sometimes referred to as "freeze dry noodles"), especially in the case of freeze-drying thick udon noodles. Currently, it cannot be reconstituted with hot water, so a freeze-dried product cannot be provided.

[0005] Therefore, there is a strong demand in the industry for further development of technologies that can improve the hot water reconstitution of instant noodles.

[0006] On the other hand, as a technique for blending yeast in flour for noodle dough, for example, the following manufacturing methods have been proposed: a method for manufacturing non-fried instant Chinese noodles in which a specified amount of yeast is added to cereal flour and kneaded, then the yeast is fermented, and then salt water is added and kneaded again, and noodles are made from the obtained dough and steamed, and the noodles are dried by a method other than frying (for example, refer to Patent Document 2); a method for manufacturing noodles in which a specified amount of inactive yeast is added to cereal flour as an anhydrous substance and water is added thereto to make noodles (for example, refer to Patent Document 3).

[0007] However, in these proposals, there is neither description nor suggestion regarding the aspect of yeast improving the hot water reconstitution of instant noodles.

[0008] Prior Art Documents

[0009] Patent Documents

[0010] Patent Document 1: Japanese Patent Laid-Open No. 2008-136361

[0011] Patent Document 2: Japanese Patent Laid-Open No. 1-128756

[0012] Patent Document 3: Japanese Patent Laid-Open No. 61-9263 Summary of the Invention

[0013] [The problem the invention aims to solve]

[0014] The objective of this invention is to solve the aforementioned problems in order to achieve the following objective: that is, to provide a hot water rehydration improver for instant noodles, an instant noodle product containing the hot water rehydration improver, a method for manufacturing the instant noodle product using the hot water rehydration improver, and a method for improving the hot water rehydration of instant noodles.

[0015] [Problem-solving methods]

[0016] As a method for solving the aforementioned problem, it is described below. That is,

[0017] <1> A hot water rehydration improver for instant noodles, characterized in that it comprises a composition containing yeast cell walls.

[0018] <2> An instant noodle type, characterized in that it contains the hot water rehydration improver of the instant noodle type described in <1>.

[0019] <3> A method for manufacturing instant noodles, characterized by the following steps: mixing the hot water rehydration improver for instant noodles described in <1> into raw dough powder.

[0020] <4> A method for improving the hot water rehydration properties of instant noodles, characterized by the following steps: mixing the hot water rehydration improver for instant noodles described in <1> into the raw dough powder.

[0021] [The effects of the invention]

[0022] According to the present invention, the aforementioned problems can be solved and the aforementioned objectives can be achieved. A hot water rehydration improver for instant noodles that can improve the hot water rehydration properties of instant noodles can be provided, an instant noodle containing the hot water rehydration improver, a method for manufacturing the instant noodle using the hot water rehydration improver, and a method for improving the hot water rehydration properties of instant noodles. Attached Figure Description

[0023] Figure 1 This is a diagram illustrating an example of extrusion molding in Experimental Example 1.

[0024] Figure 2 This is a graph representing the water absorption rate results of Experiment Example 1.

[0025] Figure 3 This is a graph representing the water absorption rate results of Experiment Example 2.

[0026] Figure 4 This is a graph representing the water absorption rate results of Experiment Example 4.

[0027] Figure 5 This is a graph representing the water absorption rate results of Experiment Example 5. Detailed Implementation

[0028] (An improver for rehydration properties of instant noodles in hot water)

[0029] The instant noodle hot water rehydration improver of the present invention (hereinafter, sometimes referred to as "hot water rehydration improver") contains at least a composition containing yeast cell walls, and may also contain other ingredients as needed.

[0030] <Compositions containing yeast cell walls>

[0031] The composition containing yeast cell walls contains at least a yeast cell wall and may also contain other yeast-derived components such as yeast extract, if desired.

[0032] The form of the composition containing yeast cell walls is not particularly limited and can be appropriately selected according to the purpose. Examples include: forms consisting solely of yeast cell walls, forms containing yeast cell walls and other yeast-derived components besides the cell walls, etc. One or more of these forms can be used. Among these forms, the form consisting solely of yeast cell walls is preferred in terms of short time elapsed until the instant noodles are reconstituted and good looseness between the noodles.

[0033] Commercially available products that consist solely of yeast cell walls include, for example, yeast cell walls (manufactured by Asahi Foods Co., Ltd.).

[0034] Commercially available products containing yeast cell walls and other yeast-derived components other than the cell walls include, for example, dried yeast (HG-DY, manufactured by Yeastock).

[0035] The composition containing yeast cell walls can also be a composition that has been appropriately prepared.

[0036] There are no particular limitations on the preparation method of the yeast cell wall. It can be appropriately selected according to the purpose. For example, the remaining residue (yeast cell wall) can be prepared by washing away impurities from cultured or brewed yeast, extracting the extract components, and then preparing the residue.

[0037] The extraction method for the extract components can be a known method, such as autolysis, enzymatic decomposition, hot water extraction, etc.

[0038] The yeast cell walls can also be dried.

[0039] There are no particular limitations on the drying method, and it can be appropriately selected according to the purpose. For example, methods such as drying by rotary drum drying can be listed.

[0040] There are no particular limitations on the preparation method of the dry yeast, and appropriate methods can be selected according to the purpose. For example, it can be prepared by washing the cultured or brewed yeast to remove impurities and then directly drying it.

[0041] There are no particular limitations on the drying method for the yeast after cleaning to remove impurities. It can be appropriately selected according to the purpose. For example, methods such as drying by spray drying can be listed.

[0042] There are no particular restrictions on the type of yeast mentioned, and appropriate selection can be made according to the purpose. For example, bread yeast, brewer's yeast, and round yeast can be listed.

[0043] The genus of yeast mentioned is not particularly limited and can be selected appropriately according to the purpose. For example, yeast strains can be listed. Saccharomyces ) genus, Candida ( Candida ) genera, etc. Among these genera, yeasts are preferred. Saccharomyces ) belongs to.

[0044] As the yeast ( Saccharomyces Specific examples of yeasts include brewer's yeast (Saccharomyces cerevisiae). Saccharomyces cerevisiae )wait.

[0045] As the Candida ( Candida Specific examples of yeasts include Candida utilis (…). Candida utilis )wait.

[0046] The content of the yeast cell wall-containing composition in the hot water rehydration improver is not particularly limited and can be appropriately selected based on the amount of the yeast cell wall-containing composition mixed into the dough raw material powder, etc.

[0047] Furthermore, the composition containing yeast cell walls is not a composition fermented in raw dough during dough making.

[0048] <Other Ingredients>

[0049] Other components in the hot water resilience improver are not particularly limited as long as they do not impair the effect of the present invention, and can be appropriately selected according to the purpose. For example, auxiliary raw materials or additives commonly used in the manufacture of food and beverages can be listed.

[0050] There are no particular limitations on the auxiliary raw materials or additives mentioned, and they can be appropriately selected according to the purpose. Examples include: glucose, fructose, sucrose, maltose, sorbitol, steviol glycosides, steviosides, corn syrup, lactose, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium isoascorbate, glycerol, propylene glycol, glycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, dehydrosorbitan fatty acid esters, gum arabic, carrageenan, casein, gelatin, pectin, agar, B vitamins, nicotinamide, calcium pantothenate, amino acids, calcium salts, pigments, flavorings, preservatives, etc. These auxiliary raw materials or additives can be used alone or in combination of two or more.

[0051] There are no particular restrictions on the content of the other components in the hot water resilience improver, and they can be selected appropriately according to the purpose.

[0052] <Instant Noodles>

[0053] There are no particular restrictions on the types of instant noodles mentioned, and appropriate selections can be made according to the purpose. Examples include: freeze-dried noodles, fried noodles, hot-air dried noodles, microwave-dried noodles, frozen instant noodles, and long-life noodles. Among these types of instant noodles, the hot water reconstitution improver can be appropriately used in freeze-dried noodles.

[0054] -Noodles-

[0055] There are no particular restrictions on the types of noodles mentioned, and appropriate selections can be made according to the purpose. Examples include: udon noodles, Chinese noodles, wheat noodles, buckwheat noodles, cold noodles, vegetarian noodles, Japanese wide noodles, Italian pasta, macaroni, etc. Among these types of noodles, the hot water rehydration improver can be appropriately used for udon noodles.

[0056] There are no particular limitations on the thickness of the surface material, and it can be appropriately selected according to the purpose, but it is preferred to be 0.7 mm or more, more preferably 0.8 mm to 3.0 mm, and particularly preferably 0.9 mm to 2.5 mm.

[0057] The hot water rehydration improver of the present invention can improve the hot water rehydration properties of instant noodles and can also produce freeze-dried products of thick udon noodles that were previously impossible to manufacture.

[0058] In this invention, the so-called hot water resilience improvement refers to shortening the time required for resilience when resilience is achieved by injecting hot water into the noodles or boiling them in water.

[0059] (Instant noodles and their manufacturing methods)

[0060] The instant noodles of the present invention contain at least the hot water rehydration improver of the present invention, and may also contain other ingredients as needed.

[0061] The manufacturing method of instant noodles according to the present invention is not particularly limited and can be appropriately selected according to the purpose, but the manufacturing method of instant noodles according to the present invention can be used to manufacture them appropriately.

[0062] Hereinafter, while describing the manufacturing method of the instant noodle type of the present invention, the instant noodle type of the present invention will also be described.

[0063] The manufacturing method of instant noodles of the present invention is not particularly limited as long as it includes the step of preparing the hot water rehydration improver of the present invention (hereinafter, sometimes referred to as the "preparation step"), and a known manufacturing method may be appropriately selected.

[0064] <Preparation Steps>

[0065] The formulation step involves adding the hot water rehydration improver of the present invention to the raw dough powder. This formulation step may also include other ingredients besides the raw dough powder and the hot water rehydration improver.

[0066] -Hot Water Resilience Improver-

[0067] The hot water recovery improver is the hot water recovery improver of the present invention as described above.

[0068] There is no particular limitation on the amount of the hot water restitution improver, and it can be appropriately selected according to the purpose. However, in terms of improving the hot water restitution effect, it is preferable to formulate the composition containing yeast cell walls at a concentration of 0.1% to 20% by mass relative to the total amount of the dough raw material powder and the composition containing yeast cell walls. More preferably, it should be formulated at a concentration of 1% to 10% by mass. Even more preferably, it should be formulated at a concentration of more than 1% and less than 10% by mass. Particularly preferred is a concentration of 2% to 8% by mass.

[0069] Furthermore, if the amount of the mixture is within the preferred range, it is advantageous to suppress the coloring of the noodles due to the mixing of the composition containing yeast cell walls, and to suppress any impact on the flavor of the noodles.

[0070] -Dough Ingredient Powder-

[0071] The raw dough powder is a powder mainly composed of grain flour.

[0072] There are no particular restrictions on the type of grain flour used; it can be selected appropriately based on the type of flour being made. Examples include wheat flour, rice flour, buckwheat flour, corn flour, wheat flour, and bean flour. One type of grain flour can be used alone, or two or more can be used together.

[0073] There are no particular restrictions on the type of wheat flour mentioned, and appropriate selection can be made according to the purpose. For example, low-gluten wheat flour, medium-gluten wheat flour, semi-high-gluten flour, and high-gluten wheat flour can be listed.

[0074] There are no particular restrictions on the types of wheat mentioned, and appropriate selections can be made according to the purpose. Examples include barley, rye, and Job's tears.

[0075] There are no particular restrictions on the types of beans mentioned; appropriate selection can be made according to the purpose, such as soybeans.

[0076] -Other ingredients-

[0077] Other ingredients are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the purpose. Examples include: starch, salt, eggs, proteins, sugars, oils, brine, colorants, seasonings, flavor enhancers, taste enhancers, pH adjusters, antioxidants, emulsifiers, sugar alcohols, thickening polysaccharides, etc. These other ingredients can be used individually or in combination of two or more.

[0078] There are no particular restrictions on the amount of the other ingredients; they can be selected appropriately according to the purpose.

[0079] There are no particular limitations on the starch mentioned, and appropriate selections can be made according to the purpose. Examples include: starch separated from cereals and miscellaneous grains, and chemical starch obtained by α-oxidation, oxidation, esterification, etherification, hydrolysis, etc. of the separated starch.

[0080] Specific examples of starches include: wheat starch, mung bean starch, potato starch, cassava starch, rice starch, waxy corn starch, sweet potato starch, and chemical starches (such as dextrin, α-starch, oxidized starch, soluble starch, etc.).

[0081] The starch can be used alone or in combination with two or more types.

[0082] There are no particular limitations on the emulsifiers used; appropriate selection can be made according to the purpose. Examples include lecithin, glycerol fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and monoglyceride organic acid esters. These emulsifiers can be used alone or in combination with two or more.

[0083] There are no particular restrictions on the sugar alcohols mentioned, and appropriate selections can be made according to the purpose. Examples include sorbitol, erythritol, xylitol, and maltitol. These sugar alcohols can be used alone or in combination with two or more.

[0084] There are no particular restrictions on the thickening polysaccharides mentioned, and appropriate selections can be made according to the purpose. Examples include: Indian gum, natural gellan gum, psyllium husk gum, carrageenan, glucomannan, locust bean gum, tara gum, pectin, sodium alginate, potassium alginate, propylene glycol alginate, cinnamon gum, glucomannan, deacylated gellan gum, psyllium husk gum, gelatin, tragacanth gum, arabic gum, macropox gum, pullulan, methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), sodium carboxymethyl cellulose (CMC), hydroxypropyl cellulose (HPC), hydroxyethyl cellulose (HEC), and other cellulose derivatives, water-soluble hemicellulose, dextrin, etc. These thickening polysaccharides can be used alone or in combination of two or more.

[0085] <Preparation of Noodles>

[0086] There are no particular restrictions on the preparation method of noodles; any known method or apparatus can be selected for preparation.

[0087] For example, dough is prepared by mixing the raw dough powder, the hot water rehydration improver, and other ingredients as needed, adding water to the mixture, and kneading. Then, noodles of a specified thickness are prepared from the dough. There are no particular limitations on the method for preparing the noodles; appropriate methods can be selected depending on the purpose. Examples include: methods of preparing the noodles from the dough by extrusion molding; methods of preparing the noodles by cutting them into strips of a specified thickness after forming the dough.

[0088] Then, the noodles, which need to be cooked as required, are heated by methods such as steaming or baking with saturated steam or boiling in hot water.

[0089] Subsequently, the noodles that have undergone cooling treatment and processing with loosening agents are dried as needed to produce instant noodles.

[0090] There are no particular limitations on the drying method described above, and it can be appropriately selected according to the type of instant noodles being targeted.

[0091] For example, in freeze-dried noodles, methods such as placing the noodles in a container, freezing them, and then freeze-drying them under vacuum conditions can be included. There are no particular limitations on the freezing conditions (temperature, time, etc.), the vacuum conditions, or the freeze-drying conditions (temperature, time, etc.), and appropriate selections can be made according to the purpose.

[0092] In the case of fried and dried noodles, methods such as placing the noodles in a container or similar container and frying them in edible oil at a temperature of about 130°C to about 160°C for 1 minute to several minutes can be used to dry them.

[0093] In the case of hot air dried noodles, methods such as using an oven to dry at a temperature of about 50°C to about 100°C for about 10 minutes to several tens of minutes can be listed; methods of drying in a high-speed airflow at high temperature can also be listed.

[0094] In microwave-dried noodles, microwaves can be used for drying.

[0095] There are no particular limitations on the type of instant noodles mentioned, and appropriate selection can be made according to the purpose. For example, the same type of instant noodles as those in the hot water rehydration improver of the present invention described above can be listed.

[0096] According to the instant noodle manufacturing method of the present invention, instant noodles with improved hot water rehydration properties can be manufactured simply by adding the hot water rehydration improver of the present invention to the raw dough raw material powder.

[0097] The instant noodles of this invention contain the hot water rehydration improver of this invention, and therefore have excellent hot water rehydration properties.

[0098] (Methods to improve the hot water resilience of instant noodles)

[0099] The method for improving the hot water resilience of instant noodles according to the present invention is not particularly limited as long as it includes the step of preparing the hot water resilience improver of the present invention (hereinafter, sometimes referred to as the "preparation step"), and any known instant noodle manufacturing method may be appropriately selected.

[0100] <Preparation Steps>

[0101] The formulation step is the step of formulating the hot water rehydration improver of the present invention into the raw dough raw powder, which can be carried out in the same manner as the formulation step in the instant noodle manufacturing method of the present invention described above.

[0102] <Preparation of Noodles>

[0103] The noodles can be prepared in the same manner as the noodles prepared in the instant noodle manufacturing method of the present invention described above.

[0104] There are no particular limitations on the type of instant noodles mentioned, and appropriate selection can be made according to the purpose. For example, the same type of instant noodles as those in the hot water rehydration improver of the present invention described above can be listed.

[0105] According to the method for improving the hot water rehydration properties of instant noodles of the present invention, the hot water rehydration properties of instant noodles can be improved simply by adding the hot water rehydration property improver of the present invention to the raw dough raw material powder.

[0106] Example

[0107] The present invention is illustrated below with examples of test results, but the present invention is not limited to these examples in any way.

[0108] (Experimental Example 1)

[0109] <Experimental Example 1-1>

[0110] Using 250g of wheat flour (quasi-high gluten flour), 90g of cold water, and 2g of salt as raw materials, a pasta machine (Philips manufacturer: kneading time 6 minutes, extrusion forming) was used as the dough extrusion device to produce udon noodles with a thickness of 1.3mm. An example of the extrusion forming process is shown below. Figure 1 .

[0111] The pressed udon noodles are stored in the refrigerator overnight to allow them to cook.

[0112] The cooked udon noodles were placed into 2.0L of boiling water with a salt concentration of 1% by mass and cooked for 4 minutes. Then, they were cooled in room temperature water for 4 minutes, followed by soaking in a solution containing 3.3% by mass of loosening agent (SOYAUP M820, manufactured by Fuji Oil Co., Ltd.) for 2 minutes.

[0113] Fill the soaked udon noodles into a packaging tray (50g / pack) and freeze at -25°C for at least 12 hours.

[0114] Next, freeze-dry at 80°C for 5 hours under a vacuum of 50Pa, and then freeze-dry at 50°C to produce freeze-dried udon noodles.

[0115] <Experimental Examples 1-2>

[0116] The 250g of wheat flour (quasi-high gluten flour) in Test Example 1-1 was replaced with 242.5g of wheat flour (quasi-high gluten flour) and 7.5g of dry yeast (HG-DY (containing extract), manufactured by Yeastock) as a composition containing yeast cell walls. Otherwise, freeze-dried udon noodles were produced in the same manner as in Test Example 1-1.

[0117] <Experimental Examples 1-3>

[0118] The 250g of wheat flour (quasi-high gluten flour) in Test Example 1-1 was replaced with 237.5g of wheat flour (quasi-high gluten flour) and 12.5g of dry yeast (HG-DY (containing extract), manufactured by Yeastock) as a composition containing yeast cell walls. Otherwise, freeze-dried udon noodles were produced in the same manner as in Test Example 1-1.

[0119] <Experimental Examples 1-4>

[0120] The 250g of wheat flour (quasi-high gluten flour) in Test Example 1-1 was replaced with 225g of wheat flour (quasi-high gluten flour) and 25g of dry yeast (HG-DY (containing extract), manufactured by Yeastock) as a composition containing yeast cell walls. Otherwise, freeze-dried udon noodles were produced in the same manner as in Test Example 1-1.

[0121] The formulations of test examples 1-1 to 1-4 are shown in Table 1 below.

[0122] [Table 1]

[0123] Experimental Example 1-1 Experimental Examples 1-2 Experimental Examples 1-3 Experimental Examples 1-4 Wheat flour (g) 250 242.5 237.5 225 Cold water (g) 90 90 90 90 Salt (g) 2 2 2 2 Dry yeast (g) - 7.5 12.5 25

[0124] <Evaluation>

[0125] -Water absorption rate-

[0126] The freeze-dried udon noodles obtained in Examples 1-1 to 1-4 were placed on a 24-mesh sieve. One package of udon noodles was then submerged in water at 25°C for a specified soaking time. The mass of the udon noodles was measured, and the water absorption rate was calculated using the following formula. The results are shown below. Figure 2 .

[0127] Water absorption rate (%) = A / B × 100

[0128] A: Quality of udon noodles after a specified soaking time

[0129] B: Quality of udon noodles when soaking time is 0 minutes

[0130] Figure 2 In the diagram, “●, dotted line” represents the result of test example 1-1, “○, solid line” represents the result of test example 1-2, “■, dashed line” represents the result of test example 1-3, and “◆, single dotted line” represents the result of test example 1-4.

[0131] from Figure 2 The results confirmed that incorporating dry yeast containing yeast cell walls into the dough ingredient powder improved the hot water rehydration properties of instant noodles. Furthermore, it was observed that the higher the amount of dry yeast incorporated, the higher the water absorption rate, indicating a tendency for better rehydration properties.

[0132] -Sensory Evaluation-

[0133] The freeze-dried udon noodles obtained in Experiments 1-1 to 1-4 were placed on a 24-mesh sieve. One package of udon noodles was then submerged in water at 25°C until the entire noodle was submerged. The time was recorded while the noodles were consumed, and the time at which the sensation was fully restored was determined. The results are shown in Table 2.

[0134] [Table 2]

[0135] Experimental Example 1-1 Experimental Examples 1-2 Experimental Examples 1-3 Experimental Examples 1-4 time 11 minutes 0 seconds 8 minutes and 20 seconds 6 minutes and 50 seconds 6 minutes 10 seconds

[0136] The results in Table 2 confirm that, in the functional evaluation, adding dry yeast containing yeast cell walls to the raw dough powder also improves the hot water reconstitution properties of instant noodles. In addition, it was confirmed that the more dry yeast is added, the better the reconstitution properties become.

[0137] (Experimental Example 2)

[0138] <Experimental Example 2-1>

[0139] Udon noodles were freeze-dried in the same manner as in Experimental Example 1-1.

[0140] <Experimental Example 2-2>

[0141] The 250g of wheat flour (quasi-high gluten flour) in Test Example 1-1 was replaced with 247.5g of wheat flour (quasi-high gluten flour) and 2.5g of yeast cell wall (without extract, manufactured by Asahi Group Food Co., Ltd.) as a composition containing yeast cell wall. Otherwise, freeze-dried udon noodles were manufactured in the same manner as in Test Example 1-1.

[0142] <Experimental Example 2-3>

[0143] The 250g of wheat flour (quasi-high gluten flour) in Test Example 1-1 was replaced with 242.5g of wheat flour (quasi-high gluten flour) and 7.5g of yeast cell wall (without extract, manufactured by Asahi Group Food Co., Ltd.) as a composition containing yeast cell wall. Otherwise, freeze-dried udon noodles were manufactured in the same manner as in Test Example 1-1.

[0144] <Experimental Example 2-4>

[0145] The 250g of wheat flour (quasi-high gluten flour) in Test Example 1-1 was replaced with 237.5g of wheat flour (quasi-high gluten flour) and 12.5g of yeast cell wall (without extract, manufactured by Asahi Group Food Co., Ltd.) as a composition containing yeast cell wall. Otherwise, freeze-dried udon noodles were manufactured in the same manner as in Test Example 1-1.

[0146] <Experimental Example 2-5>

[0147] The 250g of wheat flour (quasi-high gluten flour) in Test Example 1-1 was replaced with 225g of wheat flour (quasi-high gluten flour) and 25g of yeast cell wall (without extract, manufactured by Asahi Group Food Co., Ltd.) as a composition containing yeast cell wall. Otherwise, freeze-dried udon noodles were manufactured in the same manner as in Test Example 1-1.

[0148] The formulations of test examples 2-1 to 2-5 are shown in Table 3 below.

[0149] [Table 3]

[0150] Experimental Example 2-1 Experimental Example 2-2 Experimental Examples 2-3 Experimental Examples 2-4 Experimental Examples 2-5 Wheat flour (g) 250 247.5 242.5 237.5 225 Cold water (g) 90 90 90 90 90 Salt (g) 2 2 2 2 2 Yeast cell wall (g) - 2.5 7.5 12.5 25

[0151] <Evaluation>

[0152] -Water absorption rate-

[0153] For the freeze-dried udon noodles obtained in Examples 2-1 to 2-5, the water absorption rate was calculated in the same manner as in Example 1. The results are shown below. Figure 3 .

[0154] Figure 3 In the diagram, “●, dotted line” represents the result of test example 2-1, “△, solid line” represents the result of test example 2-2, “○, solid line” represents the result of test example 2-3, “■, dashed line” represents the result of test example 2-4, and “◆, single dotted line” represents the result of test example 2-5.

[0155] from Figure 3 The results confirmed that incorporating yeast cell walls into the dough ingredient powder improved the hot water rehydration properties of instant noodles. Furthermore, it was observed that the higher the amount of yeast cell walls incorporated, the higher the water absorption rate, indicating a tendency for better rehydration properties.

[0156] -Sensory Evaluation-

[0157] The freeze-dried udon noodles obtained in Examples 2-1 to 2-5 were subjected to a functional evaluation in the same manner as in Example 1. The results are shown in Table 4.

[0158] [Table 4]

[0159] Experimental Example 2-1 Experimental Example 2-2 Experimental Examples 2-3 Experimental Examples 2-4 Experimental Examples 2-5 time 11 minutes 0 seconds 6 minutes and 20 seconds 6 minutes 00 seconds 5 minutes and 50 seconds 5 minutes 20 seconds

[0160] The results in Table 4 confirm that, in the functional evaluation, incorporating yeast cell walls into the raw dough powder also improves the hot water rehydration properties of instant noodles. Furthermore, it was found that the more yeast cell walls were incorporated, the better the rehydration properties became.

[0161] Furthermore, compared with Experiment 1, in Experiment 2, which was a form consisting only of yeast cell walls, the noodles were generally well-loose from each other, and the time taken until they were restored was short.

[0162] (Experimental Example 3)

[0163] <Experimental Example 3-1>

[0164] By modifying the accessories of the noodle machine in Test Example 1-1, udon noodles with a thickness of 2.0 mm were produced. Otherwise, freeze-dried udon noodles were produced in the same manner as in Test Example 1-1.

[0165] <Experimental Example 3-2>

[0166] By modifying the accessories of the noodle machine in Test Examples 2-3, udon noodles with a thickness of 2.0 mm were produced. Otherwise, freeze-dried udon noodles were produced in the same manner as in Test Examples 2-3.

[0167] <Evaluation>

[0168] -Sensory Evaluation-

[0169] The freeze-dried udon noodles obtained in Examples 3-1 to 3-2 were subjected to a functional evaluation in the same manner as in Example 1. The results are shown in Table 5.

[0170] [Table 5]

[0171] Experimental Example 3-1 Experimental Example 3-2 time 20 minutes 0 seconds 12 minutes 0 seconds

[0172] The results in Table 5 confirm that in Test Example 3-2, in which the composition containing yeast cell walls was incorporated into the raw dough powder, the hot water rehydration properties of instant noodles were improved compared to Test Example 3-1, in which the composition containing yeast cell walls was not incorporated. It was also confirmed that even when the noodles were coarse, freeze-dried products of coarse udon noodles, which could not be manufactured in the past, could be produced by using the hot water rehydration property improver of instant noodles of the present invention.

[0173] (Experimental Example 4)

[0174] <Experimental Example 4-1>

[0175] As ingredients, use 75g of low-gluten flour, 175g of high-gluten flour, 1 egg (M size), 40g of cold water, and 1g of salt. Use a pasta machine (manufactured by Philips: kneading time 6 minutes, extrusion shaping) as the dough pressing device to press out Italian pasta with a thickness of 1.3mm (thin round noodles).

[0176] Let the pressed pasta be left at room temperature for more than 2 hours to allow it to cook.

[0177] The cooked pasta is placed into 2.0L of boiling water and cooked for 3 minutes. Then, it is cooled in room temperature water for 3 minutes, followed by soaking in a solution containing 1% by mass of a loosening agent (SOYAFIBE, manufactured by Fuji Oil Co., Ltd.) for 2 minutes.

[0178] Fill the soaked pasta into a packaging tray (50g / pack) and freeze at -25°C for at least 12 hours.

[0179] Next, freeze-dry at 80°C for 5 hours under a vacuum of 50Pa, and then freeze-dry at 50°C to produce freeze-dried Italian pasta.

[0180] <Experimental Example 4-2>

[0181] The 175g of high-gluten flour in Test Example 4-1 was replaced with 162.5g of high-gluten flour and 12.5g of yeast cell wall (without extract, manufactured by Asahi Group Food Co., Ltd.) as a composition containing yeast cell wall. Otherwise, freeze-dried pasta was manufactured in the same manner as in Test Example 4-1.

[0182] <Experimental Example 4-3>

[0183] The 175g of high-gluten flour in Experimental Example 4-1 was replaced with 150g of high-gluten flour and 25g of yeast cell wall (without extract, manufactured by Asahi Group Food Co., Ltd.) as a composition containing yeast cell wall. Otherwise, freeze-dried pasta was manufactured in the same manner as in Experimental Example 4-1.

[0184] The formulations of test examples 4-1 to 4-3 are shown in Table 6 below.

[0185] [Table 6]

[0186] Experimental Example 4-1 Experimental Example 4-2 Experimental Example 4-3 Cake flour (g) 75 75 75 High-gluten flour (g) 175 162.5 150 egg M 1 M 1 M 1 Cold water (g) 40 40 40 Salt (g) 1 1 1 Yeast cell wall (g) - 12.5 25

[0187] <Evaluation>

[0188] -Water absorption rate-

[0189] The freeze-dried pasta obtained in Examples 4-1 to 4-3 were placed on a 24-mesh sieve. One package of pasta was then submerged in water at 25°C. The mass of the pasta was measured at the specified soaking time, and the water absorption rate was calculated using the following formula. The results are shown below. Figure 4 .

[0190] Water absorption rate (%) = A / B × 100

[0191] A: The quality of pasta under the specified soaking time

[0192] B: Quality of pasta when soaking time is 0 minutes

[0193] Figure 4 In the diagram, “●, dotted line” represents the result of test example 4-1, “■, dashed line” represents the result of test example 4-2, and “◆, single dotted line” represents the result of test example 4-3.

[0194] from Figure 4 The results confirmed that incorporating a composition containing yeast cell walls into raw dough powder improved hot water rehydration properties, even when instant noodles were freeze-dried pasta. Furthermore, it was observed that the higher the amount of the yeast cell wall-containing composition, the higher the water absorption rate, indicating a tendency for improved rehydration properties.

[0195] (Experimental Example 5)

[0196] <Experimental Example 5-1>

[0197] As raw materials, 250g of high-gluten flour, 70g of cold water, 2g of salt, 20g of warm water, and 2g of sodium bicarbonate were used. A noodle machine (manufactured by Philips: kneading time 6 minutes, extrusion shaping) was used as the dough pressing device to press out Chinese noodles with a thickness of 1.6mm (square strips).

[0198] The pressed Chinese-style noodles are stored in the refrigerator overnight to allow them to mature.

[0199] Add the cooked Chinese noodles to 2.0L of boiling water and cook for 3 minutes. Then, cool in room temperature water for 3 minutes, followed by soaking in a solution containing 1% by mass of a loosening agent (SOYAFIBE, manufactured by Fuji Oil Co., Ltd.) for 2 minutes.

[0200] Place the soaked Chinese noodles on a sieve (50g / meal).

[0201] After being placed on a sieve for 15 minutes, the front side of the noodles is dried for 60 minutes using an electric hot air circulating dryer (Leader model, manufactured by Kuroda Kogyo Co., Ltd.) at a set temperature of 90°C (actual temperature 85°C), and the back side is dried for 60 minutes (standard: moisture content below 10%), thus producing hot-air dried Chinese noodles.

[0202] <Experimental Example 5-2>

[0203] The 250g of high-gluten flour in Test Example 5-1 was replaced with 237.5g of high-gluten flour and 12.5g of yeast cell wall (without extract, manufactured by Asahi Group Food Co., Ltd.) as a composition containing yeast cell wall. Otherwise, Chinese-style noodles were manufactured by hot air drying in the same manner as in Test Example 5-1.

[0204] <Experimental Example 5-3>

[0205] The 250g of high-gluten flour in Test Example 5-1 was replaced with 225g of high-gluten flour and 25g of yeast cell wall (without extract, manufactured by Asahi Group Food Co., Ltd.) as a composition containing yeast cell wall. Otherwise, Chinese-style noodles were manufactured by hot air drying in the same manner as in Test Example 5-1.

[0206] The formulations of test examples 5-1 to 5-3 are shown in Table 7 below.

[0207] [Table 7]

[0208] Experimental Example 5-1 Experimental Example 5-2 Experimental Example 5-3 High-gluten flour (g) 250 237.5 225 Cold water (g) 70 70 70 Salt (g) 2 2 2 Warm water (g) 20 20 20 Sodium bicarbonate (g) 2 2 2 Yeast cell wall (g) - 12.5 25

[0209] <Evaluation>

[0210] -Water absorption rate-

[0211] The hot-air-dried Chinese noodles obtained in Examples 5-1 to 5-3 were placed on a 24-mesh sieve. One serving of noodles was then submerged in 80°C hot water. The mass of the noodles was measured for the specified soaking time, and the water absorption rate was calculated using the following formula. The results are shown below. Figure 5 .

[0212] Water absorption rate (%) = A / B × 100

[0213] A: Quality of Chinese noodles under a specified soaking time

[0214] B: Quality of Chinese noodles when soaking time is 0 minutes

[0215] Figure 5 In the diagram, “●, dotted line” represents the result of test example 5-1, “■, dashed line” represents the result of test example 5-2, and “◆, single dotted line” represents the result of test example 5-3.

[0216] from Figure 5 The results confirmed that incorporating a composition containing yeast cell walls into raw dough powder improved hot water rehydration properties, even when instant noodles were made into Chinese-style noodles that were dried by hot air. Furthermore, it was observed that the higher the amount of the yeast cell wall-containing composition, the higher the water absorption rate, indicating a tendency for improved rehydration properties.

[0217] Examples of embodiments of the present invention include the following.

[0218] <1> A hot water rehydration improver for instant noodles, characterized in that it comprises a composition containing yeast cell walls.

[0219] <2> The hot water rehydration improver for instant noodles described in <1>, wherein the instant noodles are freeze-dried noodles.

[0220] <3> A hot water rehydration improver for instant noodles according to any one of <1> to <2>, wherein the noodle type is udon noodles.

[0221] <4> The instant noodle hot water rehydration improver according to any one of <1> to <3>, wherein the amount of the composition containing yeast cell walls is used in a manner that is 0.1% to 20% by mass relative to the total amount of raw dough powder and the composition containing yeast cell walls.

[0222] <5> An instant noodle type, characterized in that it contains a hot water rehydration improver for the instant noodle type according to any one of <1> to <4>.

[0223] <6> A method for manufacturing instant noodles, characterized by comprising the following steps: mixing a hot water rehydration improver for instant noodles according to any one of <1> to <4> into raw dough raw material powder.

[0224] <7> A method for improving the hot water rehydration properties of instant noodles. The method is characterized by the following steps: mixing a hot water rehydration improver for instant noodles according to any one of <1> to <4> into raw dough powder.

Claims

1. The use of yeast cell walls as a hot water rehydration improver for instant noodles.

2. The use according to claim 1, wherein the instant noodles are freeze-dried noodles.

3. The use according to claim 1 or 2, wherein the instant noodle hot water rehydration improver is used in such a manner that the amount of the composition containing yeast cell walls is 0.1% to 20% by mass relative to the total amount of the raw dough powder and the composition containing yeast cell walls.

4. A method for manufacturing instant noodles, characterized in that... Includes the following steps: Yeast cell walls are incorporated into the raw dough powder as the sole ingredient to improve the hot water rehydration properties of instant noodles, thus compressing the instant noodles. Store the pressed instant noodles in the refrigerator overnight to allow them to mature.

5. A method for improving the hot water resilience of instant noodles, characterized in that... Includes the following steps: Yeast cell walls are incorporated into the raw dough powder as the sole ingredient to improve the hot water rehydration properties of instant noodles, thus compressing the instant noodles. Store the pressed instant noodles in the refrigerator overnight to allow them to mature.

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