Refrigerated noodle food product and composition for inhibiting overheating by microwave heat

Abstract

To provide a composition for inhibiting overheating by microwave heat that is syneresis-resistant and can prevent a food product from burning when it is heated in a microwave, and a refrigerated noodle food product.SOLUTION: In a refrigerated noodle food product, a gel composition containing gelatin and dextrin is attached in an amount of 5-100 pts.mass relative to pregelatinized noodles in an amount of 100 pts.mass.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a refrigerated noodle food and a composition for inhibiting overheating by microwave heating. [Background technology]

[0002] In recent years, cooked noodles (hereinafter sometimes referred to as "gelatinized") that have been refrigerated have been sold in supermarkets and other stores, and various research and development efforts have been made on these products. For example, as a technology for imparting chilled shelf life to foods and allowing them to be eaten quickly without the step of loosening the noodles, a chilled noodle food product has been proposed in which gelatin is mixed into a seasoning liquid, the gelatin-containing seasoning liquid is applied to boiled noodles, the noodle strands are coated with the seasoning liquid, and the noodles with the seasoning liquid still attached are sealed and packaged and cooled (see, for example, Patent Document 1).

[0003] On the other hand, with regard to fresh noodles, for example, as a technology that can prevent the loss of taste that occurs when fresh noodles absorb a large amount of water and thicken while allowing the fresh noodles to be easily loosened, a fresh noodle food product has been proposed in a portable container in which fresh noodles are beaten to an appropriate thickness and length, boiled in hot water, and then an aqueous dextrin solution is sprayed or applied to the surface of the fresh noodles, and the noodles are then packed into an openable and closable portable container (see, for example, Patent Document 2).

[0004] Furthermore, as a technology for preventing the aging of rice or noodles over a long period of time, a technology has been proposed in which a food additive is formed by heat-sterilizing an aqueous solution of powdered gelatin, a powdered oil blended with vegetable oil and dextrin using a retort manufacturing method, and adding the food additive together with water or salt water when cooking rice or making noodles (see, for example, Patent Document 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 6-284874 [Patent Document 2] Japanese Patent Application Publication No. 6-319474 [Patent Document 3] Japanese Patent Application Publication No. 5-49419 Summary of the Invention [Problem to be solved by the invention]

[0006] Refrigerated noodle foods made by refrigerating pregelatinized noodles are often heated in microwave ovens before eating. However, microwave heating can cause localized overheating, resulting in hardening, or what is known as microwave burn. Among refrigerated noodle foods made by refrigerating pregelatinized noodles, there are also known ones in which the soup is gelled with gelatin for portability. However, in this case, the part in contact with the noodles separates from the soup, causing moisture migration, which results in a deterioration in texture. Another method that has been proposed is to reduce yield and add gelatin water to make the texture of the noodles freshly boiled, but this has the problem that the parts that come into contact with the gelatin end up with a soft texture due to the transfer of moisture.

[0007] The present invention aims to solve the above-mentioned problems of the prior art and to achieve the following objectives: That is, the present invention aims to provide a composition for suppressing overheating by microwave heating, which is resistant to syneresis and can suppress food from burning when heated in a microwave, and a refrigerated noodle food. [Means for solving the problem]

[0008] As a result of investigations conducted by the present inventors to solve the above problems, they found that by using a gel composition containing gelatin and dextrin, syneresis is less likely to occur and food can be prevented from burning when heated in a microwave.

[0009] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows: <1> The refrigerated noodle food is characterized in that 5 to 100 parts by mass of a gel composition containing gelatin and dextrin is attached to 100 parts by mass of pregelatinized noodles. <2> The gel composition contains 3 to 50% by mass of the dextrin. <1> The refrigerated noodle food product is as described above. <3> The dextrin includes isomaltodextrin. <1> or <2> The refrigerated noodle food product is as described above. <4> The dextrin includes a dextrin having a dextrose equivalent (DE) of 3 to 20. <1> ~ <3> The refrigerated noodle food according to any one of the above items. <5> The gel composition contains 0.3 to 5% by mass of the gelatin. <1> ~ <4> The refrigerated noodle food according to any one of the above items. <6> The gel composition is either mixed with and attached to the gelatinized noodles or placed on top of the gelatinized noodles. <1> ~ <5> The refrigerated noodle food according to any one of the above items. <7> The above-mentioned is for microwave heating. <1> ~ <6> The refrigerated noodle food according to any one of the above items. <8> A composition used to suppress overheating of food by microwave heating, comprising: The composition for suppressing overheating due to microwave heating is characterized by containing gelatin and dextrin and being in a gel form. [Effects of the Invention]

[0010] According to the present invention, it is possible to solve the above-mentioned problems of the prior art, achieve the above-mentioned object, and provide a composition for suppressing overheating by microwave heating and a refrigerated noodle food that are resistant to syneresis and can suppress food from burning when heated by microwaves. DETAILED DESCRIPTION OF THE INVENTION

[0011] (refrigerated noodle food) The refrigerated noodle food of the present invention is a refrigerated noodle food in which 5 to 100 parts by mass of a gel composition containing gelatin and dextrin is attached to 100 parts by mass of pregelatinized noodles.

[0012] <Gel-like composition> The gel composition contains at least gelatin and dextrin, and may further contain other ingredients as needed.

[0013] -gelatin- The gelatin is not particularly limited as long as it can be used in foods, and the type and amount can be appropriately selected as long as it gels and is liquefied by heating. For example, any gelatin such as sheet gelatin, powdered gelatin, or granular gelatin can be used. Gelatin derived from pigs, cows, or fish can also be used. The gelatin may be used alone or in combination of two or more types.

[0014] As the gelatin, commercially available products can be used appropriately.

[0015] The content of the gelatin in the gel composition (concentration in the gel composition) is not particularly limited and can be selected appropriately, but is preferably 0.3 to 5% by mass, more preferably 0.5 to 3% by mass, and particularly preferably 0.8 to 3% by mass. The preferred ranges are advantageous in that the gel is strong enough to be easily handled and is less sticky when eaten.

[0016] -Dextrin- The dextrin used in the present invention is a raw material starch that has been reduced in molecular weight, and may be a dry-decomposed roasted dextrin, or a wet-decomposed dextrin such as acid-treated starch, oxidized starch, or enzyme-modified dextrin. Furthermore, these dextrins may also be hydrogenated and reduced, and are not particularly limited. Cyclodextrin and isomaltodextrin may also be used. The above dextrins may be used alone or in combination of two or more. Among the above dextrins, isomaltodextrin is preferred.

[0017] The dextrose equivalent (DE) value of the dextrin (hereinafter sometimes referred to as "DE value") is not particularly limited and can be selected appropriately, but is preferably 3 to 45, more preferably 30 or less, from the viewpoint of preventing microwave burn. Furthermore, from the viewpoint of minimizing the effect on flavor and ease of dissolution, it is preferably 3 to 30, more preferably 3 to 20, even more preferably 3 to 15, and particularly preferably 5 to 15.

[0018] The dextrin preferably includes isomaltodextrin. Isomaltodextrin is a dextrin with a high proportion of α-(1→6) glucoside bonds and no glucose with β-glucosidic bonds. It is a water-soluble dietary fiber that has been reported to have physiological activities such as regulating the intestines and suppressing blood sugar elevation.

[0019] As the dextrin, commercially available products can be used as appropriate. For example, Fiberixa (registered trademark) manufactured by Hayashibara Co., Ltd. can be used as the isomaltodextrin.

[0020] The content of the dextrin in the gel composition is not particularly limited and can be selected appropriately, but is preferably 3 to 50% by mass, more preferably 5 to 40% by mass, and particularly preferably 10 to 30% by mass. This preferred range is advantageous in terms of the effect of suppressing moisture transfer from the gel to foods such as noodles and ease of dissolution.

[0021] -Other ingredients- The gel composition may contain other ingredients in addition to gelatin and dextrin.

[0022] Other components in the gel composition are not particularly limited and can be selected appropriately, and examples thereof include pregelatinized grain flours, alcohols such as ethanol and propylene glycol, sugar alcohols such as sorbitol, sugars (including water-soluble polysaccharides), organic acids, organic acid salts, inorganic acids, inorganic acid salts, peptides, collagen, thickeners, amino acids, amino acid salts, oils and fats, emulsifiers, dietary fiber, ingredients used in soups, etc. These may be used alone or in combination of two or more.

[0023] The ingredients used in the soup are not particularly limited and can be selected appropriately, and examples thereof include salt, sugar, sodium glutamate, sodium succinate, nucleic acids, protein hydrolysates, amino acids, acidulants such as citric acid and acetic acid, soy sauce, sake, mirin, starch, thickeners, oils and fats, animal and plant powders, animal and plant extracts, spices, colorings, flavorings, etc. These ingredients may be used alone or in combination of two or more. The soup refers to a flavored soup, and for example, in the case of chilled Chinese noodles, it also falls under the category of what is called "tsuyu."

[0024] The content of the other components in the gel composition is not particularly limited and can be selected appropriately.

[0025] The form of the gel composition is not particularly limited and can be selected appropriately. For example, the gel composition may be formed by dissolving the gelatin, the dextrin, and, if necessary, the other components in a food-safe solvent such as water, and then gelling the resulting aqueous solution.

[0026] The method for producing the gel composition is not particularly limited and can be selected appropriately. For example, a method may be used in which the gelatin, the dextrin, and, if necessary, the other components are dissolved in a small amount of high-temperature liquid such as boiling water, followed by adding low-temperature water such as ice water, and allowing the mixture to stand in a low-temperature environment such as a refrigerator to gel the mixture, thereby forming a gel composition.

[0027] The shape, structure, and size of the gel composition are not particularly limited and can be selected appropriately depending on, for example, the manner in which it is attached to the gelatinized noodles and the shape, structure, and size of the gelatinized noodles.

[0028] The gel composition is in a gel state under refrigerated conditions (for example, at 10° C. or below), and becomes a sol when heated, for example, by microwave heating.

[0029] <Noodles> The noodles in the refrigerated noodle food are gelatinized noodles.

[0030] The type of noodles is not particularly limited and can be appropriately selected, and examples thereof include Chinese noodles, udon, soba, pasta, hiyamugi, and somen. The noodles may be noodle strands or noodle skins. For example, the pasta may be in any shape, such as short pasta, long pasta, or flat pasta.

[0031] The method for producing the gelatinized noodles is not particularly limited and can be selected as appropriate, and can be selected as needed. For example, they can be produced by gelatinizing noodle strands or noodle skins produced using raw materials used in the production of regular noodles by standard methods such as steaming, boiling, etc. For example, gelatinized noodles can be produced by producing noodle strands or noodle skins from a dough prepared by adding water, and if necessary, auxiliary ingredients such as alkaline water and salt, to a raw material flour mainly composed of cereal flour, i.e., cereal flour and starch, and then steaming, boiling, etc.

[0032] The cereal flour is not particularly limited and can be selected appropriately, and examples thereof include wheat flour, rice flour, barley flour, waxy barley flour, buckwheat flour, soybean flour, corn flour, oat flour, and rye flour. Among these, wheat flour, rice flour, barley flour, waxy barley flour, and buckwheat flour are preferred. The cereal flour may be used alone or in combination of two or more types.

[0033] The flour preferably comprises wheat flour. The wheat flour is not particularly limited and can be selected appropriately from those commonly used in the production of noodles, including, for example, strong flour, medium flour, weak flour, durum flour, whole wheat flour, bran flour, heat-treated flour (gelatinized wheat flour, partially gelatinized wheat flour, roasted wheat flour, etc.), etc. One type of wheat flour may be used alone, or two or more types may be used in combination.

[0034] The wheat flour content in the cereal flour is not particularly limited and can be selected appropriately, and may be 50% by mass or more, 70% by mass or more, or 100% by mass.

[0035] The starches are not particularly limited and can be selected appropriately. Examples include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, and processed starches obtained by processing these starches (for example, by cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). The starches may be used alone or in combination of two or more. Among the starches, starch derived from tapioca is preferred. Furthermore, the starch is preferably processed starch. The processed starch is preferably processed tapioca starch, and more preferably tapioca starch that has been subjected to one or more processes selected from the group consisting of acetylation, etherification, and cross-linking.

[0036] The shape, structure, size and thickness of the noodles are not particularly limited and can be selected appropriately.

[0037] The refrigerated noodle food of the present invention is prepared by adhering 5 to 100 parts by mass of the gel composition containing gelatin and dextrin to 100 parts by mass of gelatinized noodles.

[0038] The amount of the gel composition to be attached to the gelatinized noodles is not particularly limited and can be selected appropriately as long as it is 5 to 100 parts by mass per 100 parts by mass of the gelatinized noodles, but is preferably 8 to 70 parts by mass, and more preferably 10 to 50 parts by mass, per 100 parts by mass of the gelatinized noodles.

[0039] The method for adhering the gel composition to the gelatinized noodles is not particularly limited and can be selected as appropriate, and examples include a method in which the gel composition is mixed with and adhered to the gelatinized noodles, and a method in which the gel composition is placed on top of the gelatinized noodles, and the gel composition is placed on top of the gelatinized noodles. Either one of these methods may be satisfied, or both methods may be satisfied.

[0040] Methods for mixing and adhering the gel composition to the gelatinized noodles include, for example, a method in which the gel composition, which has been finely divided as necessary, is entangled with the gelatinized noodles and adhered to them. In the mixing and adhering method, the gel composition may be adhered to at least a portion of the gelatinized noodles, but it is preferable for the gelatinized noodles to be adhered to the entirety of the gelatinized noodles.

[0041] Methods for placing the gel composition on top of the gelatinized noodles include, for example, placing the gel composition, which has been finely divided as necessary, on top of the gelatinized noodles and allowing it to adhere. In the method for placing the gel composition on top of the gelatinized noodles, the gel composition may be adhered to at least a portion of the top of the gelatinized noodles, but it is preferable for the gel composition to be adhered to the entire top of the gelatinized noodles. In the method of placing the gel composition on top of the gelatinized noodles, the gel composition sols upon heating and spreads to areas other than the top of the gelatinized noodles, thereby achieving the effects of the present invention.

[0042] The refrigerated noodle food may further contain other ingredients such as toppings as necessary in addition to the gelatinized noodles and the gel composition.

[0043] The method for producing the refrigerated noodle food is not particularly limited, except for adhering the gel composition to the gelatinized noodles, and any known method for producing refrigerated noodle foods can be appropriately selected.

[0044] Specific examples of the refrigerated noodle foods include, but are not limited to, cold noodle foods such as chilled Chinese noodles, chilled udon noodles, zaru soba noodles, and chilled pasta, and hot noodle foods such as ramen noodles, udon noodles, soba noodles, and pasta.

[0045] The method of eating the refrigerated noodle food is not particularly limited and can be selected as appropriate. The noodle food may be eaten by pouring soup such as dipping sauce over it, or it may be eaten as is.

[0046] The refrigerated noodle food can be suitably used for microwave heating in a microwave oven or the like. The temperature at which the microwave heating is performed is not particularly limited and can be appropriately selected.

[0047] The refrigerated noodle food of the present invention can provide a noodle food that is resistant to syneresis and inhibits burnt during microwave heating. Therefore, the present invention also relates to a method for preserving the quality of a refrigerated noodle food, which comprises adhering 5 to 100 parts by mass of a gel composition containing gelatin and dextrin to 100 parts by mass of pregelatinized noodles.

[0048] (Composition for suppressing overheating due to microwave heating) The composition for suppressing overheating by microwave heating of the present invention is a composition used to suppress overheating of food by microwave heating, and is a gel-like composition containing at least gelatin and dextrin, and optionally further containing other ingredients.

[0049] The composition for suppressing overheating due to microwave heating is the same as the gel composition in the refrigerated noodle food described above, and preferred embodiments are also the same.

[0050] The food for which the composition for suppressing overheating due to microwave heating can be used is not particularly limited and can be appropriately selected as long as it is a food for which it is desired to suppress overheating due to microwave heating, and examples thereof include the noodle foods described above as well as various foods such as cooked rice, processed meat products, and processed seafood products. Among these, the composition can be suitably used for noodle foods that are particularly susceptible to microwave burn.

[0051] The amount of the composition for suppressing overheating by microwave heating used is not particularly limited as long as the effects of the present invention are achieved, and can be appropriately selected depending on the type of food to be cooked.

[0052] The method of using the composition for suppressing overheating by microwave heating is not particularly limited and can be selected appropriately as long as it achieves the effects of the present invention, and examples include attaching it to the target food.

[0053] The composition for suppressing overheating due to microwave heating of the present invention can provide food that is less susceptible to syneresis and is suppressed from becoming burnt when heated in a microwave. Therefore, the present invention also relates to a method for preserving the quality of food, which comprises using the composition for suppressing overheating due to microwave heating of the present invention. [Example]

[0054] The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

[0055] (Test Example 1) <Production of boiled Chinese noodles> A solution consisting of 1.5 parts by mass of kansui (Oriental Yeast Co., Ltd.) and 35 parts by mass of water was added to 100 parts by mass of wheat flour (medium-strength flour, Kunpu (Nisshin Flour Milling Co., Ltd.)), and the mixture was kneaded under reduced pressure (-0.093 MPa) to prepare dough. The dough was rolled and combined using a noodle roll to produce a noodle band, which was then cut using a cutting blade (#20 square) to produce noodle strands (noodle thickness 1.35 mm). The obtained noodle strings were boiled so that the yield (relative to raw noodles) was 175% to obtain boiled Chinese noodles, which were then washed with water and cooled.

[0056] <Preparation of gel composition> Gelatin (Neosoft GE, manufactured by Taiyo Kagaku Co., Ltd.) and dextrin in the amounts shown in Tables 1 to 4 were dissolved in a small amount of hot water, and then added to ice water to make a total of 100% by mass. This was left to stand in a refrigerator and solidified to form a gel composition. The following dextrins were used: Dextrin (DE:15) (Glister P, manufactured by Matsutani Chemical Industry Co., Ltd.): hereinafter, this may be referred to as "DE15 dextrin." Isomaltodextrin (DE:7) (Fibrixa, manufactured by Hayashibara Co., Ltd.)

[0057] <Attachment of gel composition to pregelatinized noodles> The gel composition was applied to the boiled Chinese noodles in either of the following modes (1) and (2). The amounts of the applied gel composition were as shown in Tables 1 to 4. (1) Mixed dispersion The gel composition obtained above was finely ground and mixed with the Chinese noodles obtained above. (2) Distributed over the top of the noodles The gel composition obtained above was finely ground and placed all over the Chinese noodles obtained above.

[0058] In Test Example 1-1, no gel composition was used. In Test Example 1-2, 20 parts by mass of water (relative to 100 parts by mass of noodles) was used instead of the gel composition and mixed with the Chinese noodles in the same manner as in the above (1) Mixing and Dispersing. In Test Example 1-4, a substitute for a gel composition containing dextrin but not containing gelatin was used, and was mixed with the Chinese noodles in the same manner as in the above (1) Mixing and Dispersing.

[0059] <Evaluation> The boiled Chinese noodles with the gel composition attached were stored in a refrigerator (4°C) for 24 hours. After storage, the boiled Chinese noodles with the gel composition attached were heated to approximately 80°C in a microwave oven. The cooked Chinese noodles were eaten by 10 trained evaluators, who evaluated the texture of the noodles (boiled stretchiness) and the degree of microwave burn according to the following evaluation criteria. The evaluation results (average scores) are shown in Tables 1 to 4 below. In this evaluation, the Chinese noodles of Test Examples 1-3 were used as controls.

[0060] [Noodle texture (boiled stretchiness)] 5 points: Less stretching when boiled than the control. 4 points: Slightly less stretchy when cooked than the control. 3 points: The boiled dough is as thick as the control. 2 points: Slightly stretched out compared to the control. 1 point: The noodles are boiled longer than the control.

[0061] [Severity of microwave burn] 5 points: Microwave burn is better prevented than the control. 4 points: Less microwave burn than the control. 3 points: The same degree of microwave burn as the control. 2 points: More oven burn than the control. 1 point: More burnt than the control.

[0062] [Table 1]

[0063] [Table 2]

[0064] [Table 3]

[0065] [Table 4]

[0066] As described above, it has been confirmed that the present invention can provide food that is less prone to syneresis and is less susceptible to burn when heated in a microwave.

Claims

1. A refrigerated noodle food product characterized in that 5 to 100 parts by mass of a gel composition containing gelatin and dextrin are attached to 100 parts by mass of gelatinized noodles.

2. 2. The refrigerated noodle food according to claim 1, wherein the gel composition contains 3 to 50% by mass of the dextrin.

3. The refrigerated noodle food according to claim 1 , wherein the dextrin comprises isomaltodextrin.

4. 2. The refrigerated noodle food according to claim 1, wherein the dextrin contains dextrin having a dextrose equivalent (DE) of 3 to 20.

5. 2. The refrigerated noodle food according to claim 1, wherein the gel composition contains 0.3 to 5% by mass of gelatin.

6. 2. The refrigerated noodle food according to claim 1, wherein the gel composition is either mixed with and attached to the gelatinized noodles or placed on top of the gelatinized noodles.

7. The refrigerated noodle food according to any one of claims 1 to 6, which is suitable for microwave heating.

8. A composition used to suppress overheating of food by microwave heating, comprising: A composition for suppressing overheating by microwave heating, characterized by containing gelatin and dextrin and being in a gel form.

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