Seasoning composition for dry noodles

Abstract

To provide a seasoning composition that can prepare noodle dishes with a good texture and looseness, and the flavor is maintained even when dry noodles are cooked in a single pot.SOLUTION: The seasoning composition for dry noodles contains α-amylase, glucose oxidase, and transglutaminase, and the dissolution time measured according to a prescribed method is 1 to 19 minutes.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a seasoning composition, and more particularly to a seasoning composition for dried noodles used when cooking dried noodles. The present invention also relates to a method for cooking dried noodles.

Background Art

[0002] Noodle dishes such as pasta and ramen are popular menus regardless of age and gender, and dried noodles that can be cooked and prepared at home are also widely spread.

[0003] On the other hand, consumers' preference for high-quality food has been increasing in recent years. In order to meet such consumer needs, various technologies related to quality improvement and quality enhancement of noodle dishes have been developed and proposed. For example, it is possible to produce cooked noodles with improved looseness by treating noodles with α-amylase in a heating process (Patent Document 1), or by combining lipase, α-glucosidase, branching enzyme and / or glucoamylase, and transglutaminase and adding them to the raw material of noodles, it is possible to produce noodles in which aging, deterioration of texture, and deterioration of looseness due to changes over time are suppressed (Patent Document 2), etc. have been reported. In addition, in order to improve the poor looseness of noodles, it has been proposed to add a lipase having 1,3-position specificity and an amylase in predetermined amounts to the dough (Patent Document 3).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] In recent years, mainly for pasta and the like, a cooking method called one-pot cooking (also referred to as one-pan cooking, etc.), in which all cooking of dry noodles is completed in one pot (including frying pans, etc.), has been spreading among consumers. In the conventional cooking of pasta, after boiling the dried pasta in a pot, the boiled pasta is taken out of the pot and transferred to another pot or the like, and then subsequent cooking (simmering, stir-frying, etc.) is carried out. On the other hand, in one-pot cooking, since all subsequent cooking is also carried out in the pot in which the pasta was boiled, the cooking is simple, the cooking utensils used are few, and the labor for cleaning up after cooking is reduced. However, on the other hand, in one-pot cooking, since the water (boiling water) used to boil the pasta is used as the sauce for the pasta dish, etc., the sauce contains eluates (such as starch) from the pasta. Furthermore, it is generally difficult to estimate the amount of boiling water to be left as the sauce, etc., and there is also the fact that the end point of cooking is difficult to determine. Together with this, pasta dishes prepared by one-pot cooking (referred to as one-pan pasta, etc.) are likely to have problems such as sticking of the noodles to each other and a decrease in the elasticity of the noodles, and there are issues with the texture and looseness of the noodles. In addition, pasta dishes prepared by one-pot cooking may have a situation where the flavor (taste, aroma, etc.) of the sauce, etc. is felt to be weak and insufficient due to the elution of substances from the pasta and the volatilization of aroma components (flavor fading). One-pot cooking has specific problems not only with the noodle quality but also with the quality of the entire noodle dish.

[0006] The technology disclosed in Patent Document 1 described above is an excellent technology for greatly improving the looseness of cooked noodles, etc., but no consideration has been given at all to controlling the dissolution time of the enzyme composition.

[0007] The problem to be solved by the present invention is to provide a seasoning composition that can obtain a noodle dish with good texture and looseness of the noodles and suppressed flavor fading even when dry noodles are cooked in one pot.

Means for Solving the Problem

[0008] As a result of intensive studies to solve the above-described problems, the inventors of the present invention have found that by cooking dried noodles using a seasoning composition containing α-amylase, glucose oxidase, and transglutaminase and having a dissolution time controlled within a specific range, even when the dried noodles are cooked in a one-pot manner, a noodle dish can be obtained in which the texture and looseness of the noodles are good and flavor fading is also suppressed. Through further repeated research, the present invention has been completed. That is, the present invention is as follows.

[0009] [1] A seasoning composition for dried noodles, which contains α-amylase, glucose oxidase, and transglutaminase and has a dissolution time measured by the following procedures (1A) to (3A) of 1 to 19 minutes. (1A) Put 400 mL of water into a frying pan with a diameter of 26 cm and heat it at 1300 W with an IH heater. (2A) When the water in the frying pan starts to boil, put 100 g of dried noodles and one serving of the above-mentioned seasoning composition into the water, and continue heating at 1300 W with the IH heater without moving the frying pan. (3A) Measure the time from the point when the seasoning composition is put into the boiling water until the seasoning composition is completely dissolved. (3A) Measure the time from the point when the seasoning composition is put into the boiling water until the seasoning composition is completely dissolved. [2] A seasoning composition for dried noodles, which contains α-amylase, glucose oxidase, and transglutaminase and has a dissolution time measured by the following procedures (1B) to (3B) of 1 to 19 minutes. (1B) Put 400 mL of water into a frying pan with a diameter of 26 cm and heat it at 1300 W with an IH heater. (2B) When the water in the frying pan starts to boil, put one serving of the above-mentioned seasoning composition into the water, and continue heating at 1300 W with the IH heater without moving the frying pan. (3B) Measure the time from the point when the seasoning composition is put into the boiling water until the seasoning composition is completely dissolved. (3B) Measure the time from the point when the seasoning composition is put into the boiling water until the seasoning composition is completely dissolved. [3] The seasoning composition according to [1] or [2], which is for one-pot cooking of dried noodles. [4] The seasoning composition according to any one of [1] to [3], wherein the dried noodles are dried pasta or dried Chinese noodles. [5] The seasoning composition according to any one of [1] to [4], further containing seasoning materials. [6] The amount of α - amylase is used so as to be 1×10 -1 ~1×10 5 U per 100 g of dried noodles, and the seasoning composition according to any one of [1] to [5]. [7] The amount of glucose oxidase is used so as to be 1×10 -2 ~1×10 5 U per 100 g of dried noodles, and the seasoning composition according to any one of [1] to [6]. [8] The amount of transglutaminase is used so as to be 1×10 -4 ~1×10 4 U per 100 g of dried noodles, and the seasoning composition according to any one of [1] to [7]. [9] The amount of glucose oxidase contained in the seasoning composition is 1×10 -2 ~1×10 2 U per 1 U of the amount of α - amylase contained in the seasoning composition, and the amount of transglutaminase contained in the seasoning composition is 1×10 -4 ~1×10 U per 1 U of the amount of α - amylase contained in the seasoning composition, and the seasoning composition according to any one of [1] to [8].

[10] The seasoning composition according to any one of [1] to [9], wherein the weight per piece is 3 to 20 g.

[11] A method for cooking dried noodles, characterized by using a seasoning composition containing α - amylase, glucose oxidase and transglutaminase, and having a dissolution time measured by the following procedures (1A) to (3A) of 1 to 19 minutes. (1A) Put 400 mL of water into a frying pan with a diameter of 26 cm and heat it at 1300 W with an IH heater. When the water in the frying pan boils, add 100 g of dried noodles and one serving of the seasoning composition to the water, and continue heating with an IH heater at 1300 W without moving the frying pan. (3A) Measure the time from the point when the seasoning composition is put into the boiling water until the point when the seasoning composition is completely dissolved.

[12] A method for cooking dried noodles, characterized by using a seasoning composition containing α - amylase, glucose oxidase, and transglutaminase, and having a dissolution time measured by the following procedures (1B) to (3B) of 1 to 19 minutes. (1B) Put 400 mL of water into a frying pan with a diameter of 26 cm, and heat it with an IH heater at 1300 W. (2B) When the water in the frying pan boils, add one serving of the seasoning composition to the water, and continue heating with an IH heater at 1300 W without moving the frying pan. (3B) Measure the time from the point when the seasoning composition is put into the boiling water until the point when the seasoning composition is completely dissolved.

[13] The method according to

[11] or

[12] , including co - existing the dried noodles and the seasoning composition in water when boiling the dried noodles.

[14] The method according to any one of

[11] to

[13] , wherein the cooking of the dried noodles is one - pot cooking.

[15] The method according to any one of

[11] to

[14] , wherein the dried noodles are dried pasta.

[16] The method according to any one of

[11] to

[14] , wherein the dried noodles are dried Chinese noodles.

[17] The method according to any one of

[11] to

[16] , wherein the seasoning composition further contains seasoning ingredients.

[18] The amount of α - amylase contained in the seasoning composition is 1×10 -1 ~1×10 5 U per 100 g of dried noodles, and the seasoning composition is used in this way.

[19] The amount of glucose oxidase contained in the seasoning composition is 1×10 -2 ~1×10 5The method according to any one of

[11] to

[18] , wherein the seasoning composition is used so as to be U.

[20] The amount of transglutaminase contained in the seasoning composition is 1×10 -4 ~1×10 4 The method according to any one of

[11] to

[19] , wherein the seasoning composition is used so as to be U.

[21] The amount of glucose oxidase contained in the seasoning composition is 1×10 per 1 U of the amount of α-amylase contained in the seasoning composition -2 ~1×10 2 U, and The amount of transglutaminase contained in the seasoning composition is 1×10 per 1 U of the amount of α-amylase contained in the seasoning composition -4 ~1×10 U, and the method according to any one of

[11] to

[20] .

[22] The weight per piece of the seasoning composition is 3 to 20 g, and the method according to any one of

[11] to

[21] . [Advantages of the Invention]

[0010] According to the present invention, it is possible to provide a seasoning composition for dried noodles that can obtain a noodle dish with a good texture of noodles, a seasoning composition for dried noodles that can obtain a noodle dish with good looseness of noodles, and a seasoning composition for dried noodles that can obtain a noodle dish with suppressed flavor fading. Further, according to the present invention, it is possible to provide a seasoning composition for dried noodles that can obtain a noodle dish with good texture and looseness of noodles and suppressed flavor fading. Furthermore, according to the present invention, even when the dried noodles are cooked in a one-pot manner, it is possible to provide a seasoning composition for dried noodles that can obtain a noodle dish with a good texture of noodles, a seasoning composition for dried noodles that can obtain a noodle dish with good looseness of noodles, and a seasoning composition for dried noodles that can obtain a noodle dish with suppressed flavor fading. Further, according to the present invention, even when the dried noodles are cooked in a one-pot manner, it is possible to provide a seasoning composition for dried noodles that can obtain a noodle dish with good texture and looseness of noodles and suppressed flavor fading. [Brief Description of the Drawings]

[0011]

Figure 1

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Figure 7

Figure 8

Mode for Carrying Out the Invention

[0012] The present invention provides a seasoning composition for dry noodles (which may be referred to as "the seasoning composition of the present invention" in this specification). In the present invention, "dry noodles" refers to those obtained by kneading cereal flour with other raw materials (such as water, salt, etc.), then making noodles and drying them, which is a concept that includes dry noodles defined in the Japanese Agricultural and Forestry Standards for Dry Noodles (Ministry of Agriculture, Forestry and Fisheries Notification No. 1628 dated December 13, Reiwa 1). That is, a concept broader than the said dry noodles. Examples of the cereal flour that can be used as a raw material for dry noodles include, but are not limited to, wheat flour, rice flour, buckwheat flour, corn flour, barley flour, rye flour, etc. These cereal flours may be used alone or in combination of two or more. It is preferable that dry noodles contain cereal flour as a main component, and the proportion of cereal flour in the raw materials of dry noodles is usually 40% by weight or more.

[0013] The seasoning composition of the present invention contains α-amylase, glucose oxidase and transglutaminase. In this specification, "α-amylase" may be abbreviated as "AA", "glucose oxidase" as "GO", and "transglutaminase" as "TG".

[0014] <α-amylase> α-Amylase (Enzyme number EC 3.2.1.1) is an endo-enzyme that has the activity of hydrolyzing α-1,4-glucoside bonds of starch at unspecified locations. α-Amylase is known to be derived from various sources such as, for example, microorganisms (e.g., bacteria of the genus Bacillus, fungi of the genus Aspergillus, etc.), plants, animals, etc. However, the α-amylase used in the present invention is not particularly limited in its origin as long as it has the above-mentioned activity, and α-amylase of any origin can be used. Further, the α-amylase used in the present invention may utilize a homolog of a known α-amylase, a known α-amylase, or an artificial variant of the homolog thereof as long as it has the above-mentioned activity. The α-amylase used in the present invention may be a recombinant enzyme. The α-amylase used in the present invention may be a commercially available product (commercially available item). Specific examples of commercially available α-amylases include "Speetase (registered trademark) CP-40FG" (manufactured by Nagase ChemteX Corporation), "Novamyl (registered trademark) 10000BG", "Novamyl (registered trademark) 3DBG" (both manufactured by Novozymes Japan), "Transglucosidase L "Amano"", "Biozyme A", "Biozyme LC" (all manufactured by Amano Enzyme Inc.), etc., but are not limited thereto.

[0015] In the present invention, the activity unit of α-amylase is measured and defined as follows. α-Amylase is allowed to act on block p-nitrophenyl maltoheptaoside as a substrate. Then, the generated p-nitrophenyl maltosaccharide is decomposed by heat-resistant α-glucosidase and the reaction is stopped with trisodium phosphate, and the absorbance of the generated p-nitrophenol at 410 nm is measured. The amount of enzyme that releases 1 μmol of p-nitrophenol per minute is defined as 1 U (unit).

[0016] <Glucose oxidase> Glucose oxidase (enzyme number EC 1.1.3.4) is an enzyme having an activity to catalyze a reaction that generates gluconic acid and hydrogen peroxide using glucose, oxygen, and water as substrates. Glucose oxidases of various origins are known, such as those derived from microorganisms and plants. However, the glucose oxidase used in the present invention is not particularly limited in its origin as long as it has the above-described activity, and glucose oxidase of any origin can be used. Further, the glucose oxidase used in the present invention may utilize a homologue of a known glucose oxidase, a known glucose oxidase, or an artificial variant of the homologue thereof as long as it has the above-described activity. The glucose oxidase used in the present invention may be a recombinant enzyme. The glucose oxidase used in the present invention may be a commercially available product, and a glucose oxidase derived from a microorganism commercially available from Shin Nippon Chemical Industry Co., Ltd. under the trade name "Sumitomo PGO" is an example. Incidentally, a glucose oxidase preparation mixed with catalase is commercially available, but the glucose oxidase used in the present invention may be a mixture with other enzymes as long as it has the above-described activity.

[0017] In the present invention, the activity unit of glucose oxidase is measured and defined as follows. Using glucose as a substrate, hydrogen peroxide is generated by allowing glucose oxidase to act in the presence of oxygen. The color tone exhibited by the quinoneimine dye generated by allowing peroxidase to act in the presence of aminoantipyrine and phenol on the generated hydrogen peroxide is measured and quantified at a wavelength of 500 nm. The amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 U (unit).

[0018] <Transglutaminase> Transglutaminase (enzyme number EC 2.3.2.13) is an enzyme having an activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide serves as a donor and a lysine residue serves as an acceptor. Transglutaminases are known to be derived from various sources such as mammals, fish, and microorganisms. However, the transglutaminase used in the present invention is not particularly limited in its origin as long as it has the above-described activity, and any transglutaminase of any origin can be used. Further, the transglutaminase used in the present invention may be a homolog of a known transglutaminase, a known transglutaminase, or an artificially modified variant of a known transglutaminase as long as it has the above-described activity. A recombinant enzyme may be used as the transglutaminase used in the present invention. The transglutaminase used in the present invention may be a commercially available product. Specific examples of commercially available transglutaminases include, but are not limited to, transglutaminase derived from microorganisms commercially available under the trade name "Activa" (registered trademark) TG from Ajinomoto Co., Inc.

[0019] In the present invention, the activity unit of transglutaminase is measured and defined as follows. Transglutaminase is allowed to act on benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates. After forming an iron complex in the presence of trichloroacetic acid with hydroxamic acid, the absorbance at 525 nm is measured, the amount of hydroxamic acid is determined from a calibration curve, and the enzyme activity is calculated. The amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37°C and pH 6.0 is defined as 1 U (unit).

[0020] The amounts of AA, GO, and TG contained in the seasoning composition of the present invention are not particularly limited as long as AA, GO, and TG can be used in specific amounts in the dried noodles. However, from the viewpoints of the texture and looseness of the noodles and the effective improvement of the flavor fading effect of the noodle dish, the amount of GO contained in the seasoning composition of the present invention is preferably 1×10 -2 ~1×102 is U, more preferably 5×10 -2 ~5×10 U, particularly preferably 1×10 -1 ~2×10 U.

[0021] From the viewpoints of the texture and looseness of noodles and the effective improvement of the flavor fading of noodle dishes, the amount of TG contained in the seasoning composition of the present invention is preferably 1×10 -4 ~1×10 U per 1 U of the amount of AA contained in the seasoning composition of the present invention, more preferably 1×10 -3 ~7 U, particularly preferably 1×10 -2 ~5 U.

[0022] As described above, the present invention can preferably use commercially available enzyme preparations as AA, GO and TG. The seasoning composition of the present invention may further contain a base commonly used in food enzyme preparations in addition to AA, GO and TG. Examples of the base include dextrin, cyclodextrin, proteins (e.g., animal and plant proteins, etc.), salts (sodium chloride, etc.), water, oils and fats, etc. The present invention may appropriately combine and use an enzyme preparation containing any one of AA, GO and TG, or an enzyme preparation containing at least two selected from the group consisting of AA, GO and TG as needed.

[0023] The seasoning composition of the present invention may further contain components other than AA, GO, and TG, as long as the object of the present invention is not impaired. For example, the seasoning composition of the present invention may further contain seasoning ingredients in addition to AA, GO, and TG. In the present invention, the "seasoning ingredient" refers to a material (including food additives) used in food for one of the purposes of seasoning (flavoring, scenting, flavoring) of food. The seasoning ingredients that the seasoning composition of the present invention may contain are not particularly limited as long as the object of the present invention is not impaired. Specific examples include table salt, salt substitutes (e.g., potassium chloride, etc.), sweeteners (e.g., sugars, high-intensity sweeteners, etc.), acidulants (e.g., vinegar, fruit juices of citrus fruits, organic acids, inorganic acids, etc.), spices, spices, herbs, umami substances (e.g., sodium glutamate, sodium inosinate, protein hydrolysates, etc.), bitter substances, extracts (e.g., meat extracts, vegetable extracts, seafood extracts, yeast extracts, etc.), soy sauce, miso, cheese, alcoholic beverages, yeasts, sauces, fragrances, etc. Among them, table salt, spices, spices, extracts, etc. can be preferably used.

[0024] When the seasoning composition of the present invention, as one aspect, further contains seasoning ingredients in addition to AA, GO, and TG, the content of the seasoning ingredients in the seasoning composition of the present invention may be set according to the type of the seasoning ingredients, etc., and is not particularly limited, but is usually 1 to 99% by weight, preferably 5 to 95% by weight.

[0025] The seasoning composition of the present invention may further contain, for example, excipients, shape-retaining agents, binders, pH adjusters, antioxidants, thickening stabilizers, emulsifiers, chelating agents, reducing agents, colorants, color-developing agents, etc. in addition to AA, GO, and TG.

[0026] The seasoning composition of the present invention may not contain enzymes other than AA, GO, and TG, but may further contain enzymes other than these in addition to AA, GO, and TG as long as the object of the present invention is not impaired.

[0027] The seasoning composition of the present invention preferably has a dissolution time measured by a predetermined procedure (the procedures of (1A) to (3A) and (1B) to (3B) described below) within a specific range. By having the dissolution time within the specific range, the noodle dish prepared using the seasoning composition of the present invention has good texture and looseness of the noodles and can suppress flavor fading even when dry noodles are cooked in a one-pot manner. In the present specification, for the sake of convenience of explanation, the dissolution time measured by a predetermined procedure may sometimes be simply referred to as "dissolution time", and the dissolution time of the seasoning composition of the present invention measured by a predetermined procedure may sometimes be referred to as "the dissolution time of the seasoning composition of the present invention".

[0028] As one aspect, the dissolution time of the seasoning composition of the present invention is measured by the following procedures (1A) to (3A). Hereinafter, the dissolution time measured by the following procedures (1A) to (3A) may sometimes be referred to as "dissolution time A". (1A) Put 400 mL of water into a frying pan with a diameter of 26 cm and heat it at 1300 W with an IH heater. (2A) When the water in the frying pan boils, put 100 g of dry noodles and one serving of the seasoning composition of the present invention into the water, and continue heating at 1300 W with the IH heater without moving the frying pan. (3A) Measure the time from the point when the seasoning composition of the present invention is put into the boiling water until the seasoning composition is completely dissolved.

[0029] The frying pan (a 26-cm-diameter frying pan) used in measuring the dissolution time A of the seasoning composition of the present invention can be used for cooking and preparing food, and is not particularly limited as long as it can hold at least 400 mL of water. Also, the water used in measuring the dissolution time A of the seasoning composition of the present invention is not particularly limited as long as it can be used for cooking and preparing food. The IH heater used in measuring the dissolution time A of the seasoning composition of the present invention can be used for cooking and preparing food, and is not particularly limited as long as it can be heated at 1300 W (power consumption). Specifically, an IH cooker "EZ-HE26" manufactured by Zojirushi Mahobin Co., Ltd. can be used. In measuring the dissolution time A of the seasoning composition of the present invention, the type of dried noodles put into the frying pan together with the seasoning composition of the present invention is not particularly limited, but it may be the same type as the dried noodles cooked using the seasoning composition of the present invention. The "amount of the seasoning composition for one serving" of the present invention means the amount of the seasoning composition of the present invention used to prepare one serving of pasta dish (100 g as the amount of dried noodles). When the seasoning composition of the present invention is put into the frying pan, it is preferably placed at a position where it does not overlap with the dried noodles when viewed from above the frying pan. When a plurality of the seasoning compositions of the present invention are put into the frying pan (that is, when the amount of the seasoning composition for one serving of the present invention consists of a plurality of seasoning compositions), it is preferable to place all the seasoning compositions at a position where they do not overlap with the dried noodles when viewed from above the frying pan. The "time point when it completely dissolves" of the seasoning composition of the present invention refers to the time point when the dissolution of the seasoning composition of the present invention progresses and lumps, powder particles, etc. derived from the composition can no longer be visually confirmed.

[0030] Specifically, the dissolution time A of the seasoning composition of the present invention is preferably 1 to 19 minutes, more preferably 2 to 15 minutes, still more preferably 5 to 12 minutes, and particularly preferably 7 to 10 minutes.

[0031] The dissolution time of the seasoning composition of the present invention is measured by the following procedures (1B) to (3B) in one aspect. Hereinafter, the dissolution time measured by the following procedures (1B) to (3B) may be referred to as "dissolution time B". In addition, in this specification, the dissolution time B and the above-mentioned dissolution time A may be collectively referred to as "dissolution time", that is, the "dissolution time" in this specification may mean both the dissolution time A and B, or either one of them. (1B) Put 400 mL of water into a frying pan with a diameter of 26 cm and heat it at 1300 W with an IH heater. (2B) When the water in the frying pan boils, put one serving of the seasoning composition of the present invention into the water and continue heating at 1300 W with the IH heater without moving the frying pan. (3B) Measure the time from the point when the seasoning composition of the present invention is put into the boiling water until the seasoning composition is completely dissolved.

[0032] The measurement of the dissolution time B of the seasoning composition of the present invention can be carried out in the same manner as the measurement of the dissolution time A, except that dry noodles are not put into the boiling water and only one serving of the seasoning composition of the present invention is put in.

[0033] Specifically, the dissolution time B of the seasoning composition of the present invention is preferably 1 to 19 minutes, more preferably 2 to 15 minutes, still more preferably 5 to 12 minutes, and particularly preferably 7 to 10 minutes.

[0034] The dissolution time of the seasoning composition of the present invention can be adjusted by a method known per se or a method analogous thereto according to the boiling time of dry noodles, etc., and the method for adjusting the dissolution time is not particularly limited. Specifically, the dissolution time of the seasoning composition of the present invention can be adjusted, for example, by changing the usage ratio of the hydrophilic raw material and the hydrophobic raw material in the raw materials of the seasoning composition of the present invention. In addition, when the seasoning composition of the present invention includes, as one aspect, compression molding of a mixture of raw materials in its manufacturing process, the dissolution time of the seasoning composition can be adjusted by changing the compression pressure during compression molding.

[0035] The form of the seasoning composition of the present invention is not particularly limited as long as the dissolution time of the seasoning composition of the present invention can be within a specific range. In one embodiment, the seasoning composition of the present invention may be in a solid form at room temperature (20°C). Here, "solid" means a property of being hard and having a certain shape and volume. In addition, a powder form in which fine particles (powder) are aggregated can be said to be a solid form when focusing on one particle, but since the aggregate (powder) as a whole does not have a certain shape and volume, the powder form is not included in the solid form in the present invention. In one embodiment, the seasoning composition of the present invention may be in a semi-solid form (e.g., jelly-like, gel-like, etc.) at room temperature (20°C). The shape of the seasoning composition of the present invention is not particularly limited, and examples thereof include polyhedral shapes such as rectangular parallelepipeds and pyramidal shapes, cylindrical shapes, conical shapes, biconical shapes, spheres, spheroids (rugby ball shapes), chunks, flakes, etc. Among these, the shape of the seasoning composition of the present invention is preferably a rectangular parallelepiped (including a cube) from the viewpoint of handling. Here, the rectangular parallelepiped includes those having some or all curved faces and those having some or all chamfered corners, etc., as long as they can be recognized as rectangular parallelepipeds. When the shape of the seasoning composition of the present invention is a rectangular parallelepiped as one embodiment, its size is not particularly limited as long as the dissolution time of the seasoning composition of the present invention can be within a specific range, but the width (horizontal) is usually 10 to 25 mm (preferably 15 to 20 mm), the depth (vertical) is usually 15 to 30 mm (preferably 20 to 25 mm), and the height is usually 5 to 25 mm (preferably 10 to 20 mm).

[0036] The weight per unit of the seasoning composition of the present invention is not particularly limited as long as the dissolution time of the seasoning composition of the present invention can be within a specific range, but from the viewpoint of handleability, it is preferably 3 to 20 g, more preferably 4 to 15 g, even more preferably 5 to 12 g, and particularly preferably 8 to 10 g.

[0037] The production method of the seasoning composition of the present invention is not particularly limited, and the seasoning composition of the present invention may be produced by a method known per se or a method analogous thereto. For example, when the form of the seasoning composition of the present invention is, as one aspect, a solid form, AA, GO and TG may be added with other raw materials as necessary and mixed, and the resulting mixture (hereinafter may be referred to as "raw material mixture") may be produced by molding. The molding method of the raw material mixture is not particularly limited as long as it can be formed into a certain shape. Examples thereof include compression molding and extrusion molding, and compression molding is preferred. When the raw material mixture is compression molded, for example, it can be carried out using a single-shot rigid mold molding machine, a continuous rotary molding machine, etc. In that case, the compression method is not particularly limited, and any method such as two-stage pressurization with pre-pressurization followed by main pressurization or one-stage pressurization with only main pressurization may be used. The pestle is also not particularly limited, and a method of compressing with both the upper pestle and the lower pestle may be used, or a method of compressing with only one of the upper pestle or the lower pestle may be used. The compression pressure is usually 0.5 to 10 kN / cm 2 and preferably 2 to 6 kN / cm 2 is. The production method of the seasoning composition of the present invention may further include a step of humidifying the obtained molded product, a step of cooling, a step of drying, etc. after molding the raw material mixture.

[0038] The seasoning composition of the present invention is for dry noodles and can be used when cooking dry noodles. Specifically, the seasoning composition of the present invention can be used by putting it into the high-temperature water together with the dry noodles when putting the dry noodles into the high-temperature water and boiling them, and coexisting with the dry noodles in the water. The timing of putting the seasoning composition of the present invention into the high-temperature water is preferably substantially the same as the timing of putting the dry noodles into the high-temperature water (the time difference is less than 10 seconds), but a slight time difference (for example, less than 1 minute) may occur.

[0039] The types of dry noodles for which the seasoning composition of the present invention can be used are not particularly limited, and examples include dried pasta, dried Chinese noodles, dried rice noodles, dried udon, dried chilled noodles, dried soba noodles, dried somen noodles, etc. Among these, those mainly composed of wheat flour (e.g., strong flour, semi-strong flour, medium flour, weak flour, durum semolina flour, etc.) are preferred, and specifically, dried pasta, dried Chinese noodles, etc. are preferred. Here, "pasta" widely includes those that can generally be called pasta regardless of raw materials, shape, manufacturing method, etc. (e.g., spaghetti, penne, macaroni, etc.). Also, "dried Chinese noodles" includes both those that include frying drying in the noodle drying process (dried fried noodles) and those that do not include frying drying in the noodle drying process (dried non-fried noodles).

[0040] The conditions for boiling dry noodles (e.g., water temperature, time, etc.) are not particularly limited, but the water temperature is usually 80 to 100°C, preferably 90 to 100°C. Also, the boiling time of dry noodles (boiling time) may be appropriately set according to the type of dry noodles, etc. For example, the boiling time of dried pasta is usually 2 to 16 minutes, preferably 3 to 11 minutes. Also, the boiling time of dried Chinese noodles is usually 1 to 10 minutes, preferably 1.5 to 7 minutes.

[0041] The seasoning composition of the present invention can be used such that the amount of AA is within a specific range with respect to dry noodles. Specifically, from the viewpoints of the texture and looseness of the noodles and the effective improvement of the flavor fading of noodle dishes, the amount of AA is preferably 1×10 -1 ~1×10 5 U per 100 g of dry noodles, more preferably 1×10 to 1×10 4 U, and particularly preferably 5×10 to 5×10 3 U.

[0042] The seasoning composition of the present invention can be used such that the amount of GO is within a specific range with respect to dry noodles. Specifically, from the viewpoints of the texture and looseness of the noodles and the effective improvement of the flavor fading of noodle dishes, the amount of GO is preferably 1×10 -2 ~1×10 5 U per 100 g of dry noodles, more preferably 1 to 5×10 4is U, and particularly preferably 1×10 2 ~10×10 3 is U.

[0043] The seasoning composition of the present invention can be used so that the amount of TG is within a specific range with respect to dry noodles. Specifically, from the viewpoints of the texture and looseness of the noodles and the effective improvement of the flavor fading of noodle dishes, the amount of TG is preferably 1×10 -4 ~1×10 4 is U, more preferably 1×10 -1 ~1×10 3 is U, and particularly preferably 1~1×10 2 is U.

[0044] The seasoning composition of the present invention can be used for one-pot cooking of dry noodles. That is, the seasoning composition of the present invention may be, as one aspect, a seasoning composition for one-pot cooking of dry noodles. In the present invention, "one-pot cooking" of dry noodles refers to a cooking method in which all the cooking (e.g., boiling, stewing, frying, etc.) performed on dry noodles is continuously carried out in one pot (including a frying pan, etc.) (i.e., without taking the noodles out of the pot during cooking). In general dry noodle cooking, after boiling the dry noodles in a pot, the boiled noodles are taken out of the pot and transferred to another pot or the like, and then subsequent cooking (e.g., stewing, frying, etc.) is carried out. However, one-pot cooking is such that all the cooking of dry noodles is completed in one pot. When other ingredients in addition to dry noodles are used in cooking, one-pot cooking can also be carried out for the cooking of ingredients other than dry noodles in one pot. For example, the water (boiling water) used for boiling dry noodles can constitute a part (e.g., sauce, soup, etc.) of the finally obtained noodle dish. Incidentally, generally, one-pot cooking performed using a frying pan is sometimes referred to as "one-pan cooking", and a pasta dish prepared by one-pan cooking is also called "one-pan pasta".

[0045] According to the seasoning composition of the present invention, a noodle dish with good texture and looseness of the noodles can be obtained. Further, according to the seasoning composition of the present invention, a noodle dish with suppressed flavor fading can be obtained.

[0046] In the present invention, the texture of noodles in noodle dishes can be determined by sensory evaluation by a professional panel using the properties desired for the noodles (e.g., elasticity, hardness, smoothness, etc.) as indicators, as in the examples described below. The properties of the noodles used as indicators for the sensory evaluation of texture may be appropriately selected according to the type of noodles. For example, the texture of pasta can be evaluated using elasticity (the presence or absence and degree of elasticity) as an indicator. Here, the "elasticity" of noodles (such as pasta) refers to the force felt when biting into the noodles and the teeth are pushed back. Noodles with strong elasticity tend to be firm and are preferred.

[0047] In the present invention, the looseness of noodles in noodle dishes can be determined by sensory evaluation by a professional panel using the presence or absence and degree of adhesion between the noodles as indicators, as in the examples described below. The presence or absence and degree of adhesion between the noodles in noodle dishes can be confirmed by loosening the noodles using chopsticks, a fork, or the like.

[0048] In the present invention, the "flavor fading" of noodle dishes refers to the situation where the actual flavor is felt to be weaker and insufficient compared to the intensity of the flavor expected from the types and usage amounts of seasoning ingredients, etc. The presence or degree of flavor fading in noodle dishes can be determined by confirming the intensity of the flavor of the noodle dish (in the examples described below, the garlic flavor is evaluated as an example) through sensory evaluation by a professional panel as in the examples described later. A noodle dish with a high flavor intensity can be evaluated as having suppressed occurrence of flavor fading. Also, it can be determined by analyzing the components contributing to the flavor of the noodle dish. Here, "flavor" is a concept encompassing taste and aroma, and also includes the pleasant sensations brought about comprehensively by taste, aroma, and other sensations. Therefore, the "flavor fading" as referred to in this specification includes "taste fading" (that is, the situation where the actual taste is felt to be weaker and insufficient compared to the intensity of the taste expected from the usage amount of seasoning ingredients, etc.). The presence or degree of taste fading in noodle dishes can be determined by confirming the intensity of the taste of the noodle dish (in the examples described below, the saltiness is evaluated as an example) through sensory evaluation by a professional panel as in the examples described later. A noodle dish with a high taste intensity can be evaluated as having suppressed occurrence of taste fading. Also, it can be determined by analyzing the components contributing to the taste of the noodle dish.

[0049] The present invention also provides a method for cooking dry noodles (which may be referred to as "the method of the present invention" in this specification), characterized by using the seasoning composition of the present invention.

[0050] The seasoning composition of the present invention can be used by putting it together into the hot water when boiling dry noodles in the water as described above and allowing it to coexist with the dry noodles in the water. The method of the present invention may include allowing the seasoning composition of the present invention to coexist with the dry noodles in the water when boiling the dry noodles. The method of the present invention is not particularly limited other than using the seasoning composition of the present invention for cooking dry noodles, and may further include steps conventional in the cooking of dry noodles as long as the object of the present invention is not impaired.

[0051] The dry noodles cooked by the method of the present invention are not particularly limited. As one aspect, the dry noodles cooked by the method of the present invention may be dry pasta. Also, as one aspect, the dry noodles cooked by the method of the present invention may be dry Chinese noodles.

[0052] In the method of the present invention, the cooking of the dry noodles may be one-pot cooking.

[0053] The present invention will be described in more detail in the following examples, but the present invention is not limited by these examples. In this specification, when "% " is described, it means "weight % " unless otherwise specified.

Examples

[0054] The food raw materials, food additives, etc. used in this example can be easily obtained or prepared according to the methods commonly practiced in the art, or are commercially available, unless otherwise specified.

[0055] (Test Example 1) <Preparation of Solid Seasoning Composition> ·Example 1 The raw materials shown in Table 1 below (an enzyme preparation containing AA, GO, and TG ("Rice Paratto Seasoning" manufactured by Ajinomoto Co., Inc., content of AA per 1 g of enzyme preparation: 75 - 595 U / g, content of GO per 1 g of enzyme preparation: 140 - 871 U / g, content of TG per 1 g of enzyme preparation: 13 - 75 U / g), lactose, hydrogenated palm oil (melting point 45 - 50°C), salt, fried garlic powder ("SK - 4808" manufactured by Nikken Foods Co., Ltd.), and garlic flavor (manufactured by Hasegawa Flavors Co., Ltd.)) were blended at the ratios shown in Table 1 below, and mixed for 2 minutes using a food mill ("MILLSER IFM - 650D" manufactured by Iwatani Corporation) to prepare a raw material mixture. Incidentally, all of the raw materials shown in Table 1 below were in powder form, and the raw material mixture was also in powder form. Next, 9.4 g of the raw material mixture was compression - molded into a rectangular parallelepiped shape at a pressure of 15.07 kN using a tableting machine ("HANDTAB - 100" manufactured by Ichibashi Seiki Co., Ltd.) to produce a solid - state seasoning composition (hereinafter referred to as the composition of Example 1). The size of the composition of Example 1 was width (horizontal): 19 mm, depth (vertical): 24 mm, height: 13.53 mm, and the weight per piece was 9.4 g.

[0056] · Example 2 A solid - state seasoning composition was produced in the same procedure as above (Example 1) except that the compression - molding of the raw material mixture was performed at a pressure of 20.09 kN (hereinafter referred to as the composition of Example 2). The size of the composition of Example 2 was width (horizontal): 19 mm, depth (vertical): 24 mm, height: 14.56 mm, and the weight per piece was 9.4 g.

[0057] · Example 3 A solid - state seasoning composition was produced in the same procedure as above (Example 1) except that the compression - molding of the raw material mixture was performed at a pressure of 19.94 kN (hereinafter referred to as the composition of Example 3). The size of the composition of Example 3 was width (horizontal): 19 mm, depth (vertical): 24 mm, height: 14.95 mm, and the weight per piece was 9.4 g.

[0058]

Table 1

[0059] <Measurement of Dissolution Time A> The dissolution times of the compositions of Examples 1 to 3 were measured according to the following procedures (1A) to (3A). (1A) 400 mL of water was placed in a frying pan with a diameter of 26 cm and heated at 1300 W using an IH heater (IH cooker manufactured by Zojirushi Mahobin Co., Ltd., model name: EZ-HE26). (2A) After the water in the frying pan boiled, 100 g of dry pasta ("MAMA Spaghetti 1.6 mm" manufactured by Nisshin Flour Milling Co., Ltd.) and one serving (9.4 g) of any of the compositions of Examples 1 to 3 were put into the water, and heating was continued at 1300 W using the IH heater without moving the frying pan as much as possible. When the compositions of Examples 1 to 3 were placed in the frying pan, the surface with a long side of 24 mm and a short side of 19 mm of each composition was arranged to be in contact with the inner bottom surface of the frying pan. (3A) The time from when the compositions of Examples 1 to 3 were put into the boiling water until the compositions were completely dissolved was measured. It was visually confirmed that the compositions of Examples 1 to 3 were completely dissolved.

[0060] The measurement results of the dissolution time A of the compositions of Examples 1 to 3 are shown in Table 2 below. Incidentally, when the powdery raw material mixtures used in the preparation of Examples 1 to 3 were measured for the dissolution time A in the powdery state without being molded respectively, all of them were completely dissolved at once immediately after being put into boiling water, and the dissolution time was less than 10 seconds.

[0061]

Table 2

[0062] <Preparation of Pasta Dishes> Using each of the compositions of Examples 1 to 3, one-pot cooking of dry pasta was performed as follows to prepare pasta dishes (hereinafter, the pasta dishes prepared using each of the compositions of Examples 1 to 3 are referred to as the pasta dishes of Examples 1 to 3, respectively). 400 mL of water was put into a frying pan with a diameter of 26 cm and heated to boil the water. Then, 100 g of dry pasta (「MAMA Spaghetti 1.6 mm」manufactured by Nisshin Seifun Group Co., Ltd., and the boiling time described on the product package is 7 minutes) and any one of the compositions of Examples 1 to 3 (one serving, 9.4 g) were put into this boiling water and heated for 9 minutes. Thereafter, the boiled pasta and the boiling water were taken out from the frying pan and put onto a plate to obtain a pasta dish composed of the pasta and the sauce (boiling water). Also, except that a powdery substance similar to the raw material mixture used for preparing the composition of Example 2 was used instead of using each of the compositions of Examples 1 to 3, a pasta dish was prepared in the same manner as above (hereinafter referred to as the pasta dish of the comparative example).

[0063] <Sensory evaluation of pasta dish> Sensory evaluations were carried out on the texture of the noodles (pasta), the taste (saltiness) of the pasta dish, and the looseness of the noodles for the pasta dishes of Examples 1 to 3 and the comparative example. The sensory evaluations of the texture of the noodles (pasta), the taste (saltiness) of the pasta dish, and the looseness of the noodles were performed by a scoring method by a trained expert panel. Specifically, for the texture of the noodles (pasta) and the taste (saltiness) of the pasta dish, the expert panel ate the pasta dishes of Examples 1 to 3 and the comparative example respectively, and scored them in 0.1-point increments through discussion according to the following scale. Also, for the looseness of the noodles (pasta), the expert panel loosened the pasta dishes of Examples 1 to 3 and the comparative example respectively with chopsticks, and scored them in 0.1-point increments through discussion according to the following scale. The expert panel consisted of three panelists with experience of being engaged in the research and development of seasonings for two or more years. The panelists shared the understanding of each evaluation scale for the texture of the noodles, the taste of the pasta dish, and the looseness of the noodles. In order for the score to vary by 0.1 point in each evaluation scale, the panelists were trained in advance so as to be common among the panelists regarding how much the elasticity, saltiness, and adhesion between the noodles should vary, etc. [Evaluation scale for the texture of the noodles (pasta)] 9 points: Strong elasticity 6 points: Slightly strong elasticity 3 points: Slightly weak elasticity 0 points: Weak elasticity [Evaluation Scale for the Taste (Saltiness) of Pasta Dishes] 9 points: Strong saltiness 6 points: Slightly strong saltiness 3 points: Slightly weak saltiness 0 points: No saltiness felt at all [Evaluation Scale for the Tenderness of Noodles (Pasta)] 9 points: Little adhesion between noodles 6 points: Slightly less adhesion between noodles 3 points: Slightly more adhesion between noodles 0 points: High adhesion between noodles

[0064] The evaluation results are shown in Table 3 below and Figures 1 to 3.

[0065]

Table 3

[0066] As shown in Table 3 and Figures 1 to 3, the pasta dishes (Pasta Dishes of Examples 1 to 3) prepared using the compositions of Solid Examples 1 to 3 with a dissolution time A of 171 to 507 seconds were superior in terms of the texture of the noodles, the taste of the pasta dishes, and the tenderness of the noodles compared to the pasta dishes (Pasta Dish of Comparative Example 1) prepared using a powdery substance with a dissolution time A of less than 10 seconds (similar to the powdery raw material mixture used in the preparation of the composition of Example 2).

[0067] (Test Example 2) <Preparation of Solid Seasoning Composition> · Example 4 The raw materials shown in Table 4 below (an enzyme preparation containing AA, GO, and TG (the "Rice Paratto Seasoning" manufactured by Ajinomoto Co., Inc., content of AA per 1 g of enzyme preparation: 75 - 595 U / g, content of GO per 1 g of enzyme preparation: 140 - 871 U / g, content of TG per 1 g of enzyme preparation: 13 - 75 U / g), hydrogenated palm oil (melting point 45 - 50°C), salt, fried garlic powder ("SK - 4808" manufactured by Nikken Foods Co., Ltd.), garlic flavor ("OS LB19 - 170" manufactured by Hasegawa Flavors Co., Ltd.)) were blended at the ratios shown in Table 4 below, and mixed for 2 minutes using a food mill ("MILLSER IFM - 650D" manufactured by Iwatani Corporation) to prepare a raw material mixture. Incidentally, all of the raw materials shown in Table 4 below were in powder form, and the raw material mixture was also in powder form. Next, 9.4 g of the raw material mixture was compression - molded into a rectangular parallelepiped shape at a pressure of 15 kN using a tableting machine ("HANDTAB - 100" manufactured by Ichibashi Seiki Co., Ltd.) to produce a solid - state seasoning composition (hereinafter referred to as the composition of Example 4). The size of the composition of Example 4 was width (horizontal): 19 mm, depth (vertical): 24 mm, height: 15 mm, and the weight per piece was 9.4 g.

[0068]

Table 4

[0069] <Measurement of dissolution time> The dissolution time A of the composition of Example 4 was measured in the same procedure as the measurement of the dissolution times of the compositions of Examples 1 - 3 in Test Example 1 (the procedures (1A) - (3A) described above). As a result, the dissolution time A of the composition of Example 4 was about 9 minutes.

[0070] <Preparation of pasta dishes> Using the composition of Example 4, one - pot cooking of dried pasta was carried out as follows to prepare a pasta dish (hereinafter, the pasta dish prepared using the composition of Example 4 is referred to as the pasta dish of Example 4). 400 mL of water was put into a frying pan with a diameter of 26 cm and heated to boil the water. Then, 100 g of dry pasta (Nisshin Seifun Group Inc.'s "MAMA Spaghetti 1.6 mm", the cooking time described on the product package is 7 minutes) and one composition of Example 4 (9.4 g) were put into this boiling water and heated for 9 minutes. Thereafter, the cooked pasta and the cooking water were taken out from the frying pan and put on a plate to obtain a pasta dish consisting of the pasta and the sauce (cooking water). Also, a pasta dish was prepared in the same manner as above except that immediately after putting the composition of Example 4 into the boiling water, the composition was crushed using a spoon and physically dissolved (hereinafter referred to as the pasta dish of Reference Example 1). Also, a pasta dish was prepared in the same manner as above except that when 3 minutes had elapsed after putting the composition of Example 4 into the boiling water, the composition was crushed using a spoon and physically dissolved (hereinafter referred to as the pasta dish of Reference Example 2). Also, a pasta dish was prepared in the same manner as above except that when 6 minutes had elapsed after putting the composition of Example 4 into the boiling water, the composition was crushed using a spoon and physically dissolved (hereinafter referred to as the pasta dish of Reference Example 3).

[0071] <Sensory Evaluation of Pasta Dish> Sensory evaluations were carried out on the texture of the noodles (pasta), the taste (saltiness) and flavor (garlic flavor) of the pasta dish, and the looseness of the noodles for the pasta dishes of Example 4 and Reference Examples 1 to 3. The sensory evaluation of the texture of the noodles (pasta), the taste (saltiness) and flavor (garlic flavor) of the pasta dish, and the looseness of the noodles was conducted by a trained expert panel using a scoring method. Specifically, for the texture of the noodles (pasta), the taste (saltiness) of the pasta dish, and the looseness of the noodles, scoring was performed in the same manner as the sensory evaluation in Test Example 1. Also, for the flavor (garlic flavor) of the pasta dish, the expert panel ate the pasta dishes of Example 4 and Reference Examples 1 to 3, respectively, and scored them in 0.1-point increments through discussion according to the following scale. The expert panel consisted of three panelists with at least two years of experience in the research and development of seasonings. The panelists shared an understanding of each evaluation scale for the texture of the noodles, the taste and flavor of the pasta dish, and the looseness of the noodles, and were pre-trained so that there would be a common understanding among the panelists regarding how much the elasticity, saltiness, garlic flavor, and adhesion between the noodles should vary for the score to change by 0.1 point in each evaluation scale. [Evaluation Scale for the Flavor (Garlic Flavor) of Pasta Dishes] 9 points: Strong garlic flavor 6 points: Slightly strong garlic flavor 3 points: Slightly weak garlic flavor 0 points: No garlic flavor felt at all

[0072] The evaluation results are shown in Table 5 and Figures 4 to 7 below.

[0073]

Table 5

[0074] <Volatile Analysis of Aroma Components in Pasta Dishes> From each of the pasta dishes of Example 4 and Reference Examples 1 to 3 immediately after preparation, 20 g of the sauce was collected, and the amount of diallyl disulfide in the sauce was measured and analyzed by gas chromatography-mass spectrometry (GC / MS method). The diallyl disulfide targeted for analysis is a typical component of the garlic flavor. Details of the equipment, supplies, sample collection method, and analysis conditions used for the measurement are shown below.

[0075] <Equipment and Supplies Used> GC: Agilent 7890A (manufactured by Agilent Technologies, Inc.) MS: Agilent 5975C (manufactured by Agilent Technologies, Inc.) SPME Fiber: SPME Fiber Assembly 50 / 30μm DVB / CAR / PDMS (manufactured by Supelco) Column Used: DB-WAX (60m × 0.25mm, film thickness 0.25μm) (manufactured by Agilent Technologies, Inc.) <Sample Collection Method> Extraction Temperature: 50°C Collection Time: 30 min <GC Conditions> Gas Used: He Oven Temperature: 40°C (held for 3 min) → heated at 4°C / min → 230°C (held for 5 min) Inlet Pressure: 110.91 kPa Mode: Splitless Flow Rate: 1.5 mL / min Flow Rate: 1 mL / min Average Linear Velocity: 31.404 cm / sec Measurement Mode: Scan Mass Range: 35 - 350 Ion Source Temperature: 230°C Quadrupole Temperature: 150°C

[0076] The analysis results (peak area ratio when the peak area of Reference Example 1 is set to 1.0) are shown in Figure 8.

[0077] As shown in Table 5 and FIGS. 4 to 7, the pasta dish prepared using the composition of Example 4 with a dissolution time of about 9 minutes (pasta dish of Example 4) was excellent in terms of the texture of the noodles, the taste and flavor of the pasta dish, and the looseness of the noodles. On the other hand, a pasta dish prepared by physically crushing the composition of Example 4 when 6 minutes had elapsed after putting the composition of Example 4 into hot water so that the substantial dissolution time became 6 minutes (pasta dish of Reference Example 3) had lower evaluations in terms of the texture of the noodles, the taste and flavor of the pasta dish, and the looseness of the noodles compared to the pasta dish of Example 4. Also, a pasta dish prepared by physically crushing the composition of Example 4 when 3 minutes had elapsed after putting the composition of Example 4 into hot water so that the substantial dissolution time became 3 minutes (pasta dish of Reference Example 2) had a lower evaluation than the pasta dish of Reference Example 3. Furthermore, a pasta dish prepared by physically crushing the composition of Example 4 immediately after putting the composition of Example 4 into hot water so that the substantial dissolution time became 0 minutes (pasta dish of Reference Example 1) had the lowest evaluation. Also, as shown in FIG. 8, the amount of diallyl disulfide in the sauce was large in the order of the increasing dissolution time of the seasoning composition (that is, Example 4, Reference Example 3, Reference Example 2, Reference Example 1), which was consistent with the results of the sensory evaluation.

[0078] (Test Example 3) (Preparation of Solid Seasoning Composition) · Example 5 Raw materials similar to those of the composition of Example 1 in Test Example 1 were blended at the same ratio as the composition of Example 1, and a raw material mixture was prepared in the same procedure as the composition of Example 1. Then, a solid seasoning composition was prepared in the same procedure as the composition of Example 1, except that the compression molding of the raw material mixture was performed at a pressing force of 16.34 kN (hereinafter referred to as the composition of Example 5). The size of the composition of Example 5 was width (horizontal): 19 mm, depth (vertical): 24 mm, height: 13.58 mm, and the weight per piece was 9.4 g.

[0079] · Example 6 Raw materials similar to those of the composition of Example 2 in Test Example 1 were blended at the same ratio as the composition of Example 2, and a raw material mixture was prepared in the same procedure as the composition of Example 2. Then, a solid seasoning composition was prepared in the same procedure as the composition of Example 2, except that the compression molding of the raw material mixture was carried out at a pressing force of 22.67 kN (hereinafter referred to as the composition of Example 6). The size of the composition of Example 6 was width (horizontal): 19 mm, depth (vertical): 24 mm, height: 14.54 mm, and the weight per piece was 9.4 g.

[0080] · Example 7 Raw materials similar to those of the composition of Example 3 in Test Example 1 were blended at the same ratio as the composition of Example 3, and a raw material mixture was prepared in the same procedure as the composition of Example 3. Then, a solid seasoning composition was prepared in the same procedure as the composition of Example 3, except that the compression molding of the raw material mixture was carried out at a pressing force of 20.89 kN (hereinafter referred to as the composition of Example 7). The size of the composition of Example 7 was width (horizontal): 19 mm, depth (vertical): 24 mm, height: 14.81 mm, and the weight per piece was 9.4 g.

[0081] <Measurement of dissolution time B> The dissolution times of the compositions of Examples 5 to 7 were measured according to the following procedures (1B) to (3B). (1B) 400 mL of water was put into a frying pan with a diameter of 26 cm and heated at 1300 W with an IH heater (IH cooker manufactured by Zojirushi Corporation, model name: EZ-HE26). (2B) After the water in the frying pan boiled, one serving (9.4 g) of any of the compositions of Examples 5 to 7 was put into the water, and heating was continued at 1300 W with the IH heater without moving the frying pan as much as possible. When the compositions of Examples 5 to 7 were put into the frying pan, the surface with a long side of 24 mm and a short side of 19 mm of each composition was arranged to be in contact with the inner bottom surface of the frying pan. (3B) The time from when the compositions of Examples 5 to 7 were put into the boiling water until they were completely dissolved was measured. It was visually confirmed that the compositions of Examples 5 to 7 were completely dissolved.

[0082] The measurement results of the dissolution time B of the compositions of Examples 5 to 7 are shown in Table 6 below.

[0083]

Table 6

[0084] The dissolution time B shown in Table 6 showed no significant difference from the dissolution time A measured by the above procedures (1A) to (3A).

[0085] From the results of Test Examples 1 to 3, when cooking dried noodles using a seasoning composition containing AA (α - amylase), GO (glucose oxidase) and TG (transglutaminase) and having a dissolution time controlled within a specific range, even when the dried noodles are cooked in a one - pot manner, it was suggested that a preferable noodle dish with good texture and looseness of the noodles and suppressed flavor fading could be obtained. Also, it was suggested that the adverse effects on the noodles derived from the osmotic pressure by the seasoning components and the volatilization of the aroma components of the noodle dish could be prevented. Without being bound by any theory, as the mechanism for the appearance of these effects, it is presumed that the dissolution time of the seasoning composition is controlled so that AA, GO and TG gradually dissolve out and act continuously without being inactivated all at once.

Industrial Applicability

[0086] According to the present invention, it is possible to provide a seasoning composition for dried noodles that gives a noodle dish with good noodle texture, a seasoning composition for dried noodles that gives a noodle dish with good looseness of the noodles, and a seasoning composition for dried noodles that gives a noodle dish with suppressed flavor fading. Also, according to the present invention, it is possible to provide a seasoning composition for dried noodles that gives a noodle dish with good texture and looseness of the noodles and suppressed flavor fading. Furthermore, according to the present invention, it is possible to provide a seasoning composition for dried noodles that can obtain a noodle dish with good texture of the noodles even when the dried noodles are cooked in a one-pot manner, a seasoning composition for dried noodles that can obtain a noodle dish with good looseness of the noodles even when the dried noodles are cooked in a one-pot manner, and a seasoning composition for dried noodles that can obtain a noodle dish with suppressed flavor fading even when the dried noodles are cooked in a one-pot manner. Also, according to the present invention, it is possible to provide a seasoning composition for dried noodles that can obtain a noodle dish with good texture and looseness of the noodles and suppressed flavor fading even when the dried noodles are cooked in a one-pot manner.

Claims

1. A seasoning composition for dried noodles, containing α - amylase, glucose oxidase, and transglutaminase, and having a dissolution time measured by the following procedures (1) to (3) of 1 to 19 minutes. (1) Put 400 mL of water into a frying pan with a diameter of 26 cm and heat it at 1300 W with an IH heater. (2) When the water in the frying pan boils, put 100 g of dried noodles and one serving of the said seasoning composition into the water, and continue heating at 1300 W with the IH heater without moving the frying pan. (3) Measure the time from the point when the seasoning composition is put into the boiling water to the point when the seasoning composition is completely dissolved.

2. The seasoning composition according to Claim 1, which is for one - pot cooking of dried noodles.

3. The seasoning composition according to Claim 1, wherein the dried noodles are dried pasta or dried Chinese noodles.

4. The seasoning composition according to Claim 1, further containing seasoning ingredients.

5. The amount of α - amylase is 1×10 －１ to 1×10 ５ U, and the seasoning composition according to claim 1 is used in such a manner that the amount is within this range.

6. The amount of glucose oxidase is 1×10 －２ to 1×10 ５ U per 100 g of dry noodles, and the seasoning composition according to claim 1 is used.

7. The amount of transglutaminase is 1 × 10 －４ to 1 × 10 ４ U per 100 g of dry noodles, and the seasoning composition according to claim 1 is used.

8. The amount of glucose oxidase contained in the seasoning composition is 1 × 10 －２ to 1 × 10 ２ U per 1 U of the amount of α-amylase contained in the seasoning composition, and The amount of transglutaminase contained in the seasoning composition is 1 × 10 －４ to 1 × 10 U per 1 U of the amount of α-amylase contained in the seasoning composition. The seasoning composition according to claim 1.

9. The seasoning composition according to Claim 1, having a weight per piece of 3 to 20 g.

10. A method for cooking dried noodles, characterized by using a seasoning composition containing α - amylase, glucose oxidase, and transglutaminase, and having a dissolution time measured by the following procedures (1) to (3) of 1 to 19 minutes. (1) Put 400 mL of water into a frying pan with a diameter of 26 cm and heat it at 1300 W with an IH heater. (2) When the water in the frying pan boils, put 100 g of dried noodles and one serving of the said seasoning composition into the water, and continue heating at 1300 W with the IH heater without moving the frying pan. (3) Measure the time from the point when the seasoning composition is put into the boiling water to the point when the seasoning composition is completely dissolved.

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