Production method of seasoning liquid for retort packaged noodle

Abstract

To provide packaged noodles having excellent feeling on the tongue of a seasoning liquid with respect to the retort packaged noodles obtained by putting a seasoning liquid added with maltodextrin or saccharide such as a starch decomposition product, and noodles into one container.SOLUTION: A production method of a seasoning liquid to be used for producing retort packaged noodles filled with a seasoning liquid containing isomaltodextrin and / or a starch decomposition product, and noodles includes: heating a raw material liquid of a seasoning liquid which does not contain isomaltodextrin and / or a starch decomposition product to a temperature exceeding 60°C; and cooling the heated raw material liquid of the seasoning liquid to 60°C or less followed by adding isomaltodextrin and / or a starch decomposition product.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a seasoning liquid for use in noodles packed in a retort pouch. [Background technology]

[0002] There are a wide variety of retort foods available that make meal preparation easy, but most require you to prepare cooked rice or boiled noodles and then pour the heated retort food over them.When starchy ingredients are added to the seasoning liquid and retort sterilized, the ingredients dissolve in the boiling water, and noodles that require a firm texture (spaghetti, Chinese noodles, etc.) can suffer from a decline in quality due to the soggy texture. To solve the above problems, the following techniques have been proposed. Patent Document 1 describes that by sterilizing noodles that have been gelatinized by boiling in a seasoning liquid containing 5 to 30% by weight of dextrin with a DE of 7 to 25, it is possible to maintain a desirable noodle texture even after sterilization. Patent Document 2 describes a method for producing packaged seasoned pasta in which pasta that has not yet absorbed water is heat-sterilized in a seasoning liquid having dissolved dextrin and an average DE value in the range of 0.5 to 4.0, and then stored in a refrigerator, thereby maintaining a desirable noodle texture. Patent Document 3 describes a method for producing a packaged processed food containing noodles, and describes how a desirable texture of the noodles can be maintained even after heat sterilization by heat-sterilizing noodles that have been boiled, steamed, and then frozen, along with a seasoning liquid containing 25% to 40% by mass of a starch hydrolysate with DE4 to 18. On the other hand, the following proposals have been made regarding technologies involving resistant starch and vital gluten: Patent Document 4 describes dried noodles and retort noodles and a method for producing them, in which a flour raw material containing 0.1 to 35% by mass of resistant starch is used to produce noodles by an extrusion noodle production method, and the noodles are dried. After boiling, the noodles are then subjected to a pressure-heat sterilization process alone, resulting in noodles with a good texture and that fall apart easily. Patent Document 5 describes a method for producing retort noodles in which dried noodles containing wheat gluten and acetylated or etherified tapioca starch are sealed and packaged together with a seasoning liquid, and then sterilized by heating under pressure, to produce noodles with a smooth noodle strand surface and an excellent texture. Patent Document 6 describes that noodles containing 15 to 30% by mass of active gluten and 50 to 85% by mass of starch with a swelling degree of less than 10 are boiled, then sealed and packaged together with a seasoning liquid and subjected to pressure-heat sterilization, thereby maintaining the texture of the noodles even after pressure-heat sterilization. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 54-105249 [Patent Document 2] Patent Publication No. 2011-000024 [Patent Document 3] Patent Publication No. 2022-142876 [Patent Document 4] Patent Publication No. 2021-061754 [Patent Document 5] Patent Publication No. 2014-018142 [Patent Document 6] Patent Publication No. 2013-176350 Summary of the Invention [Problem to be solved by the invention]

[0004] When noodles and seasoning liquid are packed into a single container and retorted, the strong heat causes the noodles to become stretched. Conventional technology has proposed a method of adding sugars such as maltodextrin to the seasoning liquid to reduce water absorption by the noodles, but in order to recreate a texture close to that of freshly boiled noodles, a large amount of sugar must be added to the seasoning liquid, which results in a poor flavor and texture of the sauce. On the other hand, if sugars are not added to the seasoning liquid and auxiliary ingredients other than wheat flour are added to the noodles to make them resistant to retort sterilization, the noodles do not separate easily, resulting in a hard, chewy texture that differs from the natural texture of freshly boiled noodles. One object of the present invention is to provide noodles packed in a retort pouch in which a seasoning liquid containing added sugars and noodles are placed in a single container, and the seasoning liquid has a good texture on the tongue. A further object of the present invention is to provide noodles packed in a retort pouch in which noodles and a seasoning liquid to which sugars have been added are placed in a single container, wherein the seasoning liquid maintains a good texture and loosening of the noodles, and the texture of the seasoning liquid is good. [Means for solving the problem]

[0005] As a result of extensive research aimed at solving the above-mentioned problems, the present inventors have discovered that in the production of noodles packed in retort pouches by filling a container with a seasoning liquid containing isomaltodextrin and / or a starch hydrolysate, which improves the texture and loosening of the noodles, by changing the timing at which isomaltodextrin and / or starch hydrolysate is added to the seasoning liquid from that of conventional methods, the problem of the poor texture of the seasoning liquid when eating noodles packed in a retort pouch obtained using the seasoning liquid can be solved. More specifically, the inventors have discovered that by heating a seasoning liquid raw material liquid that does not contain isomaltodextrin and / or starch hydrolysate, followed by cooling, and then adding isomaltodextrin and / or starch hydrolysate, the texture of the seasoning liquid can be improved in noodles packed in a retort pouch obtained by packing the seasoning liquid and noodles in a container. It has also been found that the use of such a seasoning liquid can maintain the effects of isomaltodextrin and / or starch hydrolysate on the texture and loosening of noodles. Furthermore, it has been discovered that in the production of noodles packed in retort pouches by filling a container with the seasoning liquid produced by the novel production method and noodles, by using noodles containing at least a cereal flour composition, vital gluten, and resistant starch as the noodles, it is possible to produce noodles packed in retort pouches that have a better texture and loosening of the noodles and a seasoning liquid that is pleasant to the touch. The present invention provides the following: [1] A method for producing a seasoning liquid used to produce noodles packed in a retort pouch, which is made by filling noodles with a seasoning liquid containing isomaltodextrin and / or a starch hydrolysate, the method comprising heating a seasoning liquid raw material that does not contain isomaltodextrin and / or a starch hydrolysate to a temperature exceeding 60°C, cooling the heated seasoning liquid raw material to 60°C or below, and then adding the isomaltodextrin and / or the starch hydrolysate. [2] The method for producing the seasoning liquid according to [1], wherein 5 to 30% by mass of isomaltodextrin and / or starch hydrolysate is added to the total mass of the seasoning liquid after production. [3] A method for producing noodles packed in a retort pouch, comprising producing a seasoning liquid by the method according to [1] or [2], and filling the seasoning liquid and noodles into a container. [4] The method for producing noodles packed in a retort pouch according to [3], wherein the noodles contain at least a cereal flour composition, vital gluten, and resistant starch. [5] The method for producing noodles packed in a retort pouch according to [4], wherein the noodles contain 6 to 35 parts by mass of vital gluten and / or 4 to 41 parts by mass of resistant starch per 100 parts by mass of the flour composition. [6] The method for producing noodles packed in a retort pouch according to any one of [3] to [5], wherein the cereal flour composition contains wheat flour. [Effects of the Invention]

[0006] The method of the present invention has made it possible to produce noodles packed in a retort pouch in which noodles are filled together with a seasoning liquid containing isomaltodextrin and / or a starch hydrolysate, and in which the seasoning liquid has a better texture to the tongue than conventional noodles, and in which the effect of the seasoning liquid on the texture and loosening of the noodles is maintained or even improved. DETAILED DESCRIPTION OF THE INVENTION

[0007] <Method of producing seasoning liquid> A first aspect of the present invention is a method for producing a seasoning liquid used to produce noodles packed in a retort pouch, which is made by filling noodles with a seasoning liquid containing isomaltodextrin and / or a starch hydrolysate, and is characterized in that a seasoning liquid raw material that does not contain isomaltodextrin and / or a starch hydrolysate is heated to a temperature exceeding 60°C, and the heated seasoning liquid raw material is cooled to 60°C or below, and then the isomaltodextrin and / or the starch hydrolysate is added.

[0008] In the present invention, "isomaltodextrin" refers to a water-soluble dietary fiber obtained by reacting corn or other starch with a microbial enzyme. Isomaltodextrin can be produced by known methods, but commercially available isomaltodextrin can also be used. A suitable example of a commercially available isomaltodextrin is Fiberixa (manufactured by Hayashibara Co., Ltd.). Isomaltodextrin has a lower sweetness and viscosity than starch hydrolysates with a similar DE value, yet it increases the osmotic pressure of seasoning liquids, preventing deterioration in the texture of noodles during storage. In the present invention, "starch hydrolysate" refers to carbohydrates with a DE value of 4 to 40 obtained by starch hydrolysis. As the starch hydrolysate, any starch commonly used in the art can be used without any particular limitation. The origin of the starch used as the raw material for the starch hydrolysate is not particularly limited, and it may be derived from, for example, tapioca, potato, corn, wheat, rice, sweet potato, or soybeans. The starch hydrolysate is generally classified into starch syrup, maltodextrin, and dextrin based on its DE value, but no particular distinction is made in the present invention. Furthermore, sugar alcohols obtained by reducing starch hydrolysates (specifically, reduced starch syrup, maltodextrin alcohol, and dextrin alcohol) are also included in the starch hydrolysate of the present invention. While starch hydrolysates have low sweetness and viscosity, they increase the osmotic pressure of seasoning liquids, thereby preventing deterioration in the texture of noodles during storage.

[0009] The "liquid seasoning" used in the present invention is not particularly limited as long as it contains isomaltodextrin and / or a starch hydrolysate. Any known liquid seasoning that is eaten with noodles, such as a sauce or soup, can be used. Examples of such sauces or soups include Japanese-style sauces or soups (teriyaki, mentsuyu, dashi, etc.), Western-style sauces or soups (neapolitan, carbonara, bolognese, etc.), and Chinese or Asian sauces or soups (ramen soup, thickened ramen, Korean-style, Southeast Asian-style, etc.). The liquid seasoning of the present invention is produced by a method comprising heating a liquid seasoning material that does not contain isomaltodextrin and / or starch hydrolysates, i.e., a liquid seasoning material that contains components excluding isomaltodextrin and / or starch hydrolysates, to a temperature exceeding 60°C, cooling the heated liquid seasoning material to 60°C or below, and then adding isomaltodextrin and / or starch hydrolysates. More specifically, for example, a seasoning liquid raw material that does not contain isomaltodextrin and / or starch hydrolysate, such as a seasoning liquid raw material liquid composed of vegetable paste, meat paste, salt, sugar, monosodium glutamate, nucleic acid, yeast extract, etc., is heated to a temperature above 60°C, for example, 75°C or higher, and then cooled to 60°C or lower, after which isomaltodextrin and / or starch hydrolysate is added. The heating temperature (ultimate temperature) is preferably above 60°C and not higher than 90°C, more preferably 65°C or higher and not higher than 85°C, and even more preferably 70°C or higher and not higher than 80°C. The heating time may be until the ultimate temperature is reached, and then cooling may be performed. Alternatively, the ultimate temperature may be maintained for at least 1 minute and then cooled. By undergoing these steps, the isomaltodextrin and / or starch hydrolysate is not heated to temperatures exceeding 60°C during the seasoning production process, and is prevented from being subjected to any heating steps other than the retort sterilization step carried out in the production process of noodles packed in retort pouches. This is thought to prevent the isomaltodextrin and / or starch hydrolysate from losing texture to the tongue due to excessive viscosity of the seasoning liquid, which occurs when the isomaltodextrin and / or starch hydrolysate is heated twice, once during the production of the seasoning liquid and once during the production of noodles packed in retort pouches. The loosening and texture of the noodles are not affected by the cooling temperature of the seasoning liquid, but the texture of the seasoning liquid changes depending on the cooling temperature of the seasoning liquid when isomaltodextrin and / or starch hydrolysate are added. The cooling temperature of the seasoning liquid is preferably lower than 57°C, more preferably 45°C or lower, and even more preferably 35°C or lower.

[0010] In the present invention, isomaltodextrin and / or starch hydrolysate are added in an amount of preferably 5 to 30% by mass, more preferably 8 to 28% by mass, even more preferably 10 to 25% by mass, and even more preferably 12 to 23% by mass, based on the total mass of the seasoning liquid after production.

[0011] <Manufacturing method for retort-packed noodles> A second aspect of the present invention is a method for producing noodles packed in retort pouches, which comprises filling a container with the liquid seasoning produced by the above-described production method and noodles.

[0012] The type of "noodles" in the present invention is not particularly limited, but examples include udon, hiyamugi, somen, ramen, Japanese soba, pasta, etc., and from the viewpoint of more effectively achieving the effects of the present invention, the type of noodles is preferably pasta, and of pasta, spaghetti pasta is more preferred. Noodles that can be used are not particularly limited, and fresh noodles, boiled noodles, frozen noodles, dried noodles, etc., and dried noodles are more preferred. The shape of the noodles is not particularly limited, as long as they are known.

[0013] The "noodles" of the present invention preferably contain at least a cereal flour composition, vital gluten, and resistant starch. In the present invention, the "flour composition" comprises a pulverized product of pulverized grains, and specific examples include wheat flour, rye flour, buckwheat flour, corn flour, rice flour, etc. Among these, wheat flour is preferred from the viewpoint of obtaining dried noodles that have a good texture and excellent loosening properties even after retort processing, and specifically, it is preferred to include one or more flours selected from the group consisting of durum semolina, durum wheat flour, and hard wheat flour, and it is more preferred to include durum semolina.

[0014] Generally, vital gluten is gluten derived from ordinary wheat that has been dried and powdered so as not to impair its activity, and is also called activated gluten. Generally, vital gluten is a so-called wheat protein concentrate, which is obtained by kneading wheat flour and water to form a dough with developed gluten and viscoelasticity, and then washing the dough to remove soluble components such as starch, thereby increasing the wheat protein content and powdering it. In the present invention, vital gluten is derived from common wheat, and may be produced by a conventional method or may be commercially available. From the viewpoint of the ease of disintegrating the noodles and providing a texture with appropriate elasticity, the amount of vital gluten added to the noodles is preferably 6 to 35 parts by mass, more preferably 8 to 30 parts by mass, even more preferably 9 to 26 parts by mass, and even more preferably 12 to 22 parts by mass, per 100 parts by mass of the flour composition.

[0015] The resistant starch contained in the noodles of the present invention can be produced by known methods, but commercially available products can also be used. There are no particular restrictions on the starch used as a raw material. Suitable examples of commercially available starch include Fiberzym RW (manufactured by Matsutani Chemical Industry Co., Ltd.), which is made from wheat starch, Pine Starch RT (manufactured by Matsutani Chemical Industry Co., Ltd.), which is made from tapioca starch, and Neutraster RA-900 (manufactured by Sanwa Starch Co., Ltd.), which is made from pea starch. Resistant starch hardly undergoes gelatinization and does not become sticky when heated, which contributes to maintaining the noodle's loosening and hardness even after retort processing. From the viewpoint of noodle loosening and appropriate hardness, the amount of resistant starch in the noodles is preferably 4 to 41 parts by mass, more preferably 8 to 34 parts by mass, even more preferably 12 to 30 parts by mass, and even more preferably 16 to 30 parts by mass, per 100 parts by mass of the flour composition. The total amount of vital gluten and resistant starch is preferably 15 to 65 parts by mass, more preferably 25 to 55 parts by mass, and even more preferably 32 to 48 parts by mass, per 100 parts by mass of the flour composition.

[0016] In this specification, "retort pouched noodles" refers to retort pouch foods such as pasta sauce with pasta, ramen with Chinese noodles, or soup stock with udon noodles, which are packed in a container, and are preferably foods that are reheated in a microwave oven, boiled, steamed, or the like when eaten. Retort processing can be carried out according to conventional methods, for example, by dividing the retort sauce into predetermined portions, filling them into pouches that can withstand retort processing, and then sealing them, followed by retort processing (for example, sterilization by heating and pressurizing at 100 to 135°C so that the F value of the center of the product in the pouch, which is the least likely to increase in temperature during sterilization, is 4 or higher).

[0017] The "container" used in the present invention may be any type that can be sealed, but as mentioned above, the retort-packed noodles of the present invention are preferably a food product that can be reheated in a microwave oven or the like, and therefore the container is preferably made of a material and has a shape that is suitable for reheating. Furthermore, the size and shape of the container for the retort-packed noodles of the present invention are not particularly limited as long as they can withstand retort sterilization. Bag-shaped containers or molded containers made of multiple layers of synthetic resin or metal foil can be used. Specific examples include microwave pouches and retort pouches. A retort pouch refers to a container made of plastic film or metal foil, or a combination of these in multiple layers, molded into a bag or other shape. [Example]

[0018] <Production Example 1: Production of fresh pasta> Fresh pasta was produced according to the following steps A to C and recipe 1. Step A: To the ingredients in Recipe Table 1, 28 to 31 parts by mass of water was added so that the extrusion pressure in Step B would be 80 Bar, and the mixture was mixed in a noodle mixer for 10 minutes to obtain a hydrated dough. Step B: The hydrated dough from step A was extruded at 80 Bar through a long pasta die with a hole diameter of 1.7 mm using a macaroni molding machine to obtain fresh pasta noodle strands. Step (c): The fresh pasta noodle strands from step (a) were cut into lengths of 25 cm to obtain fresh pasta.

[0019] TIFF2025157848000001.tif38101

[0020] <Production Example 2: Method for producing seasoning liquid> Seasoning liquids (meat sauce, peperoncino, carbonara) were produced according to the following steps A to E and recipes 2 to 4. Step D: The ingredients other than isomaltodextrin in Recipe Tables 2 to 4 were mixed, heated to 75°C and maintained at this temperature for 1 minute to obtain a seasoning liquid raw material. Step E: The seasoning liquid raw material liquid of Step E was cooled to 30°C, and isomaltodextrin was added and mixed to obtain a seasoning liquid.

[0021] TIFF2025157848000002.tif70129

[0022] TIFF2025157848000003.tif60131

[0023] TIFF2025157848000004.tif67130

[0024] <Production Example 3: Method for producing noodles packed in retort pouches> Noodles packed in retort pouches were produced according to the following steps. Step K: A retort pouch was filled with 75 g of the fresh pasta of Production Example 1, 120 g of each seasoning liquid of Production Example 2, and 37.5 g of water. Step G: The retort pouch filled in step F was sealed using a vacuum packaging machine. Step H: The sealed retort pouch of step H was retorted. The retort sterilization was carried out at a sterilization value of F=4 at the cold spot of the pouch.

[0025] <Evaluation Example 1: Sensory evaluation of noodles packed in retort pouches> The retort-processed container-packed noodles filled with the seasoning liquid obtained in Production Example 3 were stored at room temperature (25°C) for one month, then heated in a household microwave oven at 600W for 1 minute 10 seconds, opened on a plate, and eaten. A sensory evaluation was conducted by 10 experienced panelists according to the following evaluation criteria in Table 1. A passing grade was achieved when the average score for each criterion was 3 or above.

[0026] TIFF2025157848000005.tif95170

[0027] <Test Example 1 Examination of the Temperature of the Seasoning Liquid Raw Material Liquid When Isomaltooligosaccharide is Added> A seasoning liquid raw material solution containing ingredients other than isomaltodextrin in Recipe Table 1 was obtained according to step D of Production Example 2. The cooling temperature of the liquid in step E was changed as shown in Table 1, and isomaltodextrin was added to obtain a seasoning liquid. Retort-packed noodles were produced according to Production Example 3 using the fresh pasta of Production Example 1, and then a sensory evaluation was carried out according to Evaluation Example 1. Furthermore, as Comparative Example 1, in steps d and e of Production Example 2, all of the ingredients in Recipe Table 2, including isomaltodextrin, were mixed and heated to 75°C to obtain a liquid seasoning raw material, and this liquid seasoning raw material was cooled to 30°C to obtain a liquid seasoning. Using the fresh pasta of Production Example 1 for the liquid seasoning, noodles packed in retort pouches were produced according to Production Example 3, and then a sensory evaluation was carried out according to Evaluation Example 1. The results showed that the noodle loosening and texture were similar in Examples 1 to 5 regardless of the cooling temperature of the seasoning liquid raw material, but the texture of the seasoning liquid was rated higher the lower the temperature of the seasoning liquid raw material, with 30°C or less being particularly preferable. Comparative Example 2, in which the temperature of the seasoning liquid raw material exceeded 60°C, was unsuitable as it clung to the mouth and caused an unpleasant feeling. In Comparative Example 1, in which isomaltodextrin was mixed into the seasoning liquid raw material before heating, the noodle loosening and texture were equivalent to those of Example 1, but the seasoning liquid clung to the inside of the mouth, causing a very unpleasant feeling and making it unsuitable.

[0028] TIFF2025157848000006.tif45170

[0029] <Test Example 2: Investigation of the temperature of the seasoning liquid raw material when isomaltodextrin is added> A seasoning liquid raw material solution containing ingredients other than isomaltodextrin in Recipe Table 2 was obtained according to step D of Production Example 2. The cooling temperature of the liquid in step E was changed as shown in Table 2, and isomaltodextrin was added to obtain a seasoning liquid. Retort-packed noodles were produced according to Production Example 3 using the fresh pasta of Production Example 1, and then a sensory evaluation was carried out according to Evaluation Example 1. Furthermore, as Comparative Example 3, in steps d and e of Production Example 2, all of the ingredients in Recipe Table 3, including isomaltodextrin, were mixed and heated to 75°C to obtain a liquid seasoning raw material, and this liquid seasoning raw material was cooled to 30°C to obtain a liquid seasoning. Using the fresh pasta of Production Example 1 for the liquid seasoning, noodles packed in retort pouches were produced according to Production Example 3, and then a sensory evaluation was carried out according to Evaluation Example 1. The results were similar to those of Test Example 1. In Examples 6 to 10, the noodle loosening and texture were roughly the same regardless of the cooling temperature of the seasoning liquid raw material, but the texture of the seasoning liquid was rated higher the lower the temperature of the seasoning liquid raw material, with 30°C or less being particularly preferable. In Comparative Example 4, where the temperature of the seasoning liquid raw material exceeded 60°C, the noodle felt uncomfortable as it clung to the mouth, and was therefore unsuitable. In Comparative Example 3, in which isomaltodextrin was mixed into the seasoning liquid raw material before heating, the noodle loosening and texture were equivalent to those of Example 7, but the seasoning liquid clung to the inside of the mouth, causing a very unpleasant feeling and making it unsuitable. Due to the high oil content in the seasoning liquid, the noodle loosening was better than in Test Example 1.

[0030] TIFF2025157848000007.tif43170

[0031] <Test Example 3: Investigation of the temperature of the seasoning liquid raw material when isomaltodextrin is added> A seasoning liquid raw material solution containing ingredients other than isomaltodextrin in Recipe Table 4 was obtained according to step D of Production Example 2. The cooling temperature of the liquid in step E was changed as shown in Table 3, and isomaltodextrin was added to obtain a seasoning liquid. Retort-packed noodles were produced according to Production Example 3 using the fresh pasta of Production Example 1, and then a sensory evaluation was carried out according to Evaluation Example 1. Furthermore, in Comparative Example 5, in steps D and E of Production Example 2, all of the ingredients in Recipe Table 4, including isomaltodextrin, were mixed and heated to 75°C to obtain a liquid seasoning raw material, and this liquid seasoning raw material was cooled to 30°C to obtain a liquid seasoning. Using the fresh pasta of Production Example 1 for the liquid seasoning, noodles packed in retort pouches were produced according to Production Example 3, and then a sensory evaluation was carried out according to Evaluation Example 1. Similar to Test Examples 1 and 2, the results showed that the noodle loosening and texture were similar in Examples 11 to 15 regardless of the cooling temperature of the seasoning liquid raw material, but the texture of the seasoning liquid was rated higher the lower the temperature of the seasoning liquid raw material, with 30°C or less being particularly preferable. Comparative Example 6, in which the temperature of the seasoning liquid raw material exceeded 60°C, was unsuitable as it clung to the mouth and caused an unpleasant feeling. In Comparative Example 5, in which isomaltodextrin was mixed into the seasoning liquid raw material before heating, the noodle loosening and texture were equivalent to those of Example 12, but the seasoning liquid clung to the inside of the mouth, causing an unpleasant feeling, making it unsuitable.

[0032] TIFF2025157848000008.tif45170

[0033] <Test Example 4: Examination of the condition of noodles> Tests were conducted to confirm differences in effect due to differences in the amount of water contained in the noodles. Using the fresh pasta obtained in Production Example 1 and the frozen fresh pasta and dried pasta obtained in the following steps K and J, noodles packed in retort pouches were produced according to Production Example 3, filled with the seasoning liquid produced in accordance with Production Example 2, except that the amount of water added was adjusted to the amount shown in Table A, and sensory evaluation was performed according to Evaluation Example 1. In each test, the amount of noodles filled was adjusted so that the mass of the flour composition used in the noodles was the same in each test. Similarly, taking into account water absorption by the noodles, the amount of water added to the seasoning liquid was adjusted so that the amount of water in the retort pouch, including the water content of the noodles, was the same in each test. Step K: The fresh pasta noodle strands from step A of Production Example 1 were hung on a rod, dried in a dryer with controlled humidity to a moisture content of 13% or less, and cut into pieces 12.5 cm long to obtain dried pasta with a diameter of 1.7 mm. Step C: The fresh pasta obtained in Production Example 1 was quickly frozen in a shock freezer at −30° C. to obtain frozen fresh pasta. The fresh pasta was boiled in boiling water for 3 minutes, then drained and used as boiled pasta. The dried pasta was boiled in boiling water for 7 minutes and 30 seconds, then drained and used as boiled pasta.

[0034] The results showed that in Example 2, in which fresh pasta was filled as is, the noodles could be separated with a fork and the texture of the noodles was somewhat similar to that of freshly boiled pasta. In Example 2-2, in which fresh pasta was boiled and filled, the noodles could be easily separated with a fork and the texture was slightly softer than that of freshly boiled pasta, but within an acceptable range. In Example 2-3, in which fresh pasta was frozen and filled as is, the noodles could be separated with a fork and the texture was preferable, with a hardness and elasticity similar to that of freshly boiled pasta. In Example 2-4, in which dried pasta was boiled and filled, the noodles could be easily separated with a fork and the texture was slightly soft, but within an acceptable range. In Example 2-5, the noodles could be separated quite easily with a fork and the texture was favorable, with a firm hardness and elasticity comparable to that of freshly boiled pasta. Examples 2 and 2-2 to 2-5 demonstrated that noodles packed in retort pouches can be obtained that have good loosening properties, a texture similar to that of freshly boiled pasta, and a texture similar to that of natural seasoning liquid, regardless of whether the noodles packed in the retort pouches are fresh, frozen, or dried.

[0035] TIFF2025157848000009.tif103170

[0036] <Test Example 5 Examination of the Amount of Isomaltooligosaccharide in the Seasoning Liquid> In order to investigate the optimal amount of isomaltodextrin to be blended into the liquid seasoning, the isomaltodextrin and water in the liquid seasoning of Production Example 2 were adjusted as shown in Table 4. The ingredients other than isomaltodextrin and water were prepared according to Recipe Table 5. Using the fresh pasta of Production Example 1, noodles packed in retort pouches were prepared according to Production Example 3, and then a sensory evaluation was carried out according to Evaluation Example 1. The results showed that in Examples 2 and 16 to 19, the seasoning liquid had a somewhat smooth texture, which was preferable. Furthermore, in Examples 1 and 17 to 19, the noodles could be loosened with a fork, and the texture was somewhat soft or somewhat hard, but within an acceptable range. In Example 16, the water in the seasoning liquid was absorbed by the noodles, making loosening somewhat difficult, and the noodle texture was somewhat soft. In Example 20, the seasoning liquid had a somewhat smooth texture, which was preferable, but the gelatinization of the noodles was uneven, making loosening difficult, and the texture was hard and unpleasant.

[0037] TIFF2025157848000010.tif6085

[0038] TIFF2025157848000011.tif50170

[0039] <Test Example 6: Investigation of the amount of isomaltodextrin in seasoning liquid> To investigate the optimal amount of isomaltodextrin to be blended into the seasoning liquid for an oil-based sauce, the isomaltodextrin and water in the seasoning liquid of Production Example 2 were adjusted as shown in Table 5. The ingredients other than isomaltodextrin and water were prepared according to Recipe Table 6. Using the fresh pasta of Production Example 1, noodles packed in retort pouches were prepared according to Production Example 3, and then a sensory evaluation was carried out according to Evaluation Example 1. The results showed that the seasoning liquid in Examples 7 and 21 to 24 had a smooth, desirable texture. Furthermore, in Examples 7 and 22 to 24, the noodles could be separated with a fork, and the texture was slightly soft or slightly hard, but within an acceptable range. Because the seasoning liquid contained more oil, the noodle separation was better than in Test Example 5. In Example 25, the seasoning liquid had a smooth, desirable texture, but the gelatinization of the noodles was uneven, making separation difficult, and the texture was hard and unpleasant.

[0040] TIFF2025157848000012.tif4983

[0041] TIFF2025157848000013.tif52170

[0042] <Test Example 7: Investigation of the amount of isomaltodextrin in seasoning liquid> To investigate the optimal amount of isomaltodextrin to be blended into the seasoning liquid for a cream-based sauce, the isomaltodextrin and water in the seasoning liquid of Production Example 2 were adjusted as shown in Table 6. The ingredients other than isomaltodextrin and water were prepared according to Recipe Table 7. Using the fresh pasta of Production Example 1, noodles packed in retort pouches were prepared according to Production Example 3, and then a sensory evaluation was carried out according to Evaluation Example 1. The results showed that the seasoning liquid in Examples 12 and 26 to 29 had a somewhat smooth texture, which was desirable. Furthermore, the noodles in Examples 12 and 26 to 29 could be separated with a fork, and the texture was somewhat soft or somewhat hard, but within an acceptable range. In Example 30, the water in the seasoning liquid was absorbed by the noodles, making separation somewhat difficult, the noodle texture was somewhat soft, and the seasoning liquid was somewhat sticky.

[0043] TIFF2025157848000014.tif5585

[0044] TIFF2025157848000015.tif51170

[0045] <Test Example 8 Examination of the Starch Hydrolysate in the Seasoning Liquid> To confirm whether a starch hydrolysate could achieve the same effect as isomaltodextrin, the isomaltodextrin in the seasoning liquid of Production Example 2 was replaced with a starch hydrolysate, and the resulting mixture was prepared as shown in Table 7. Pinex #1 (Matsutani Chemical Industry Co., Ltd.) was used as the starch hydrolysate. The ingredients other than the starch hydrolysate and water were as shown in Recipe Table 2. Using the fresh pasta of Production Example 1, noodles packed in retort pouches were prepared according to Production Example 3, and then a sensory evaluation was carried out according to Evaluation Example 1. The results showed that, even when starch hydrolysate was used, noodles could be loosened with a fork, just as when isomaltodextrin was used, and retort-packaged noodles with an acceptable texture for the noodles and the taste of the seasoning liquid were obtained (Example 31).

[0046] TIFF2025157848000016.tif5375

[0047] <Test Example 9: Examination of vital gluten content in noodles> The amount of vital gluten blended into the noodles was changed to investigate the optimal amount of vital gluten. Fresh pasta was produced according to Production Example 1 except for changing the amount of vital gluten as shown in Table 8, and then filled with the seasoning liquid produced according to Production Example 2. Retort-packed noodles were produced according to Production Example 3, and then a sensory evaluation was carried out according to Evaluation Example 1. Furthermore, as Reference Example 4, fresh pasta was produced according to Production Example 1, except that vital gluten and resistant starch were not added, and the seasoning liquid produced according to Production Example 2 was filled therein. Retort-packed noodles were then produced according to Production Example 3, and a sensory evaluation was then carried out according to Evaluation Example 1. The results showed that the noodles in Examples 2 and 32 to 37 could be separated with a fork and had a texture similar to freshly boiled pasta, which was desirable. The noodles in Example 32 did not separate easily, and the noodles in Example 37 were too hard and elastic, making them difficult to eat. In Reference Example 4, which was produced using noodles that did not contain vital gluten or resistant starch, the noodles clumped together and could not be separated, and the texture of the noodles was very soft and stretched after boiling, making them unsuitable.

[0048] TIFF2025157848000017.tif54170

[0049] <Test Example 10 Examination of the Amount of Resistant Starch in Noodles> In order to investigate the optimal amount of resistant starch, fresh pasta was produced according to Production Example 1, except that the amount of resistant starch was changed as shown in Table 9. This was filled with the liquid seasoning produced according to Production Example 2, and noodles packed in retort pouches were produced according to Production Example 3. Then, a sensory evaluation was carried out according to Evaluation Example 1. In Examples 2 and 38 to 43, the noodles could be separated with a fork, and the noodle texture was preferable, being within the acceptable range and closer to that of freshly boiled pasta, and the seasoning liquid also had a somewhat smooth texture, which was preferable. In Example 38, the noodle texture was similar to that of freshly boiled pasta, but the noodles did not separate easily, making them difficult to eat. In Example 43, the noodles separated well, but the texture was hard and chewy. Test Examples 9 and 10 show that the mass ratio of vital gluten to resistant starch is particularly preferably 1:0.5 to 2.4.

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[0051] <Test Example 11 Examination of the Amounts of Vital Gluten and Resistant Starch> It was confirmed whether high-quality noodles packed in retort pouches could be obtained using the combinations of the minimum and maximum amounts of vital gluten and resistant starch in Test Examples 9 and 10. The composition of fresh pasta was adjusted as shown in Table 10, and the seasoning liquid produced in Test Example 2 was filled in. Retort pouched noodles were produced in accordance with Production Example 3, and then a sensory evaluation was carried out in accordance with Evaluation Example 1. The results showed that the noodles in both Examples 44 and 45 could be separated with a fork, had a firm and elastic texture, and the seasoning liquid had a pleasant feel to the tongue. Even when the minimum and maximum blend amounts of vital gluten and resistant starch were combined, retort-packaged noodles of good quality were obtained.

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Claims

1. A method for producing a seasoning liquid used to produce noodles packed in a retort pouch, which is made by filling noodles with a seasoning liquid containing isomaltodextrin and / or a starch hydrolysate, the method comprising heating a seasoning liquid raw material that does not contain isomaltodextrin and / or a starch hydrolysate to a temperature exceeding 60°C, cooling the heated seasoning liquid raw material to 60°C or below, and then adding the isomaltodextrin and / or the starch hydrolysate.

2. The method for producing the seasoning liquid according to claim 1, wherein 5 to 30% by mass of isomaltodextrin and / or starch hydrolysate is added relative to the total mass of the seasoning liquid.

3. A method for producing noodles packed in retort pouches, comprising filling a container with the liquid seasoning produced by the method of claim 1 or 2 and noodles.

4. 4. The method for producing noodles packed in retort pouches according to claim 3, wherein the noodles contain at least a cereal flour composition, vital gluten, and resistant starch.

5. 5. The method for producing noodles packed in a retort pouch according to claim 4, wherein the noodles contain 6 to 35 parts by mass of vital gluten and / or 4 to 41 parts by mass of resistant starch per 100 parts by mass of the flour composition.

6. The method for producing noodles packed in retort pouches according to claim 3, wherein the cereal flour composition is wheat flour.

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