Instant fried noodles containing 2-acetyl-1-pyrroline

Abstract

The inventors of this invention aimed to provide instant noodles that have a good texture, salty taste, and fried aroma, even when the sodium content is reduced. [Solution] The inventors diligently researched substances that improve the reduction in flavor that occurs when the sodium content of the soup used in instant noodles is reduced. They discovered that by including 2-acetyl-1-pyrroline, it is possible to provide instant fried noodles with excellent saltiness and a good fried aroma while suppressing the amount of sodium used, thus completing the invention. Furthermore, it was found that the flavor-improving effect is enhanced by adding aliphatic aldehydes or isothiocyanates to 2-acetyl-1-pyrroline.

Description

Technical Field

[0001] The present invention relates to an instant fried noodle that improves the reduced flavor caused by the reduction of sodium content.

Background Art

[0002] In recent years, many so-called salt-reduced products with reduced sodium content have been launched in order to reduce health risks. In the 2010 edition of the "Dietary Reference Intakes for Japanese" by the Ministry of Health, Labour and Welfare, the daily salt intake target value was less than 9 g for adult men and less than 7.5 g for adult women, while in the 2020 edition, the daily salt intake target value is less than 7.5 g for adult men and less than 6.5 g for adult women, respectively. From the fact that the daily salt intake target value is decreasing, it is considered that the trend towards further salt reduction will increase in the future.

[0003] Especially in instant noodles, generally a large amount of salt is contained, and due to the increasing trend towards salt reduction, the development of salt-reduced instant noodles with a focus on health has been promoted.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] The method described in Patent Document 1 can provide instant noodles that are excellent in saltiness and have suppressed bitterness and sourness while suppressing the amount of sodium used by using magnesium chloride with a strong saltiness and potassium lactate that has an effect of suppressing the bitterness of magnesium chloride in place of sodium chloride.

[0006] The above method is an effective method for reducing the sodium content of instant noodles. However, when the sodium content in instant noodles is reduced, a new problem has arisen that the flavor of the noodles and soup during eating (especially the aroma peculiar to fried noodles) decreases.

Summary of the Invention

[0007] Therefore, the present invention aims to provide instant noodles that have a good texture, salty taste, and fried aroma, even when the sodium content is reduced. [Means for solving the problem]

[0008] The inventors diligently researched substances that improve the reduction in flavor that occurs when the sodium content of the soup used in instant noodles is reduced. They discovered that by including 2-acetyl-1-pyrroline, it is possible to provide instant fried noodles with excellent saltiness and a good fried aroma while suppressing the amount of sodium used, thus completing the invention.

[0009] In other words, the present invention relates to instant fried noodles containing 2-acetyl-1-pyrroline, characterized in that it improves the reduction in flavor caused by a decrease in the sodium content of instant fried noodles. Here, the term "instant fried noodles" as used in the claims of this application does not refer only to fried noodle blocks, but also includes product forms in which fried noodle blocks are packaged together with powder or liquid soup. Unless otherwise specified, the term "instant fried noodles" in this specification shall include all such cases. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide instant fried noodles that have a good salty taste, texture, and fried aroma while reducing the amount of sodium used. [Modes for carrying out the invention]

[0011] Embodiments of the present invention will be described in detail below. In this invention, there are no particular limitations on the type of instant fried noodles; any type known in the art is acceptable. Specifically, examples include udon, soba, Chinese noodles, pasta, pho, and the like.

[0012] 1.Raw materials The raw materials used in this invention will be described in detail.

[0013] ―2-acetyl-1-pyrroline― This substance, assigned CAS number 85213-22-5, is a flavoring component that exhibits a popcorn-like scent and is known to be found in freshly baked bread, jasmine rice, pandan, and other similar foods. In this invention, 2-acetyl-1-pyrroline generally refers to a fragrance component synthesized by chemical synthesis.

[0014] However, the synthesis method is not limited to those described above and various other methods can be used. The 2-acetyl-1-pyrroline used in this invention can be obtained through chemical synthesis and can be used as a flavoring compound for food and beverages. Furthermore, when using 2-acetyl-1-pyrroline in the manufacture of food and beverages, it is preferable to dissolve it in a liquid oil or a solvent such as alcohol.

[0015] —Concentration of 2-acetyl-1-pyrroline in instant fried noodles— The concentration of 2-acetyl-1-pyrroline used in the reduced sodium-content instant fried noodles of the present invention is not particularly limited.

[0016] However, the following concentrations are preferable in relation to the concentration at which instant fried noodles are consumed. For example, the concentration of 2-acetyl-1-pyrroline used is preferably about 0.1 ppt to 1000 ppb in food and beverages at the time of consumption. More preferably, it is about 1 ppt to 100 ppb. Even more preferably, it is about 10 ppt to 10 ppb. Furthermore, the concentration used can be adjusted as appropriate depending on the type and condition of the instant fried noodles being used.

[0017] ─Method for improving the flavor of instant fried noodles with reduced sodium content by incorporating 2-acetyl-1-pyrroline─ In the present invention, it is also intended to provide a method for improving the flavor of instant fried noodles with reduced sodium content by incorporating 2-acetyl-1-pyrroline.

[0018] In addition, for 2-acetyl-1-pyrroline, an aliphatic aldehyde or isothiocyanate, potassium salt, sodium salt, etc. described below may be further added.

[0019] ─Aliphatic aldehyde─ In the present invention, it is preferable to use an aliphatic aldehyde in combination with 2-acetyl-1-pyrroline. Specifically, it is preferable to use an aliphatic aldehyde having 10 to 12 carbon atoms in combination. Particularly, it is more preferable to use trans-2-decenal or 2,4-decadienal in combination. Of course, these aliphatic aldehydes may be used in combination. Regarding these aliphatic aldehydes, when the weight of the stock solution of 2-acetyl-1-pyrroline with a concentration of 100% is taken as 1, generally, the ratio to 2-acetyl-1-pyrroline is preferably about 0.01 to 10. More preferably, the ratio is about 0.1 to 1.

[0020] ─Trans-2-decenal (trans-2-decenal or (E)-2-decenal)─ A substance with CAS number 3913-71-1, which is a colorless liquid with a fatty citrus aroma and is used as a fragrance with a fresh green aroma of citrus or fruit type, and is known as the aroma of fresh coriander leaves. Trans-2-decenal (trans-2-decenal or (E)-2-decenal) in the present invention generally refers to a fragrance component synthesized by chemical synthesis.

[0021] However, the synthesis method is not limited to the above, and various methods can be used. Regarding the trans-2-decenal used in the present invention, it is possible to obtain a chemically synthesized one and use it as a flavor compound for food and drink. In addition, when trans-2-decenal is used in the production of food and drink, it is preferably dissolved in a solvent such as liquid oil or alcohol and then used.

[0022] ─Concentration of trans-2-decenal for instant fried noodles─ The concentration of trans-2-decenal used for instant fried noodles in the present invention is not particularly limited.

[0023] However, the following concentrations are preferred with respect to the concentration at the time of eating instant fried noodles. For example, the concentration of trans-2-decenal used is preferably such that it is about 0.1 ppt to 1000 ppb in food and drink at the time of eating. More preferably, it is about 1 ppt to 100 ppb. Even more preferably, it is about 10 ppt to 10 ppb. In addition, the concentration used can be appropriately changed according to the concentration of 2-acetyl-1-pyrroline described above and the type and state of the instant fried noodles used.

[0024] ―2,4-Decadienal (2,4-decadienal)― It is a substance with the CAS number 25152-84-5 and is a flavor component presenting a fatty and fat-like smell, and is known as a component contained in butter, grilled beef, potato chips, etc. The 2,4-decadienal in the present invention generally refers to a flavor component synthesized by chemical synthesis.

[0025] However, the synthesis method is not limited to the above and various methods can be used. Regarding the 2,4-decadienal used in the present invention, it is possible to obtain a chemically synthesized one and use it as a flavor compound for food and drink. Furthermore, when using 2,4-decadienal in the manufacture of food and beverages, it is preferable to dissolve it in a liquid oil or a solvent such as alcohol.

[0026] —Concentration of 2,4-decadienal in instant fried noodles— The concentration of 2,4-decadienal used in instant fried noodles in this invention is not particularly limited.

[0027] However, the following concentrations are preferable in relation to the concentration at which instant fried noodles are consumed. For example, the concentration of 2,4-decadienal used is preferably such that it is about 0.1 ppt to 1000 ppb in food and beverages at the time of consumption. More preferably, it is about 1 ppt to 100 ppb. Even more preferably, it is about 10 ppt to 10 ppb. Furthermore, the concentration used can be adjusted as appropriate depending on the concentration of 2-acetyl-1-pyrroline described above and the type and condition of the instant fried noodles used.

[0028] —Isothiocyanate— In the present invention, it is preferable to use 2-acetyl-1-pyrroline in combination with isothiocyanates such as sulforaphane, benzyl isothiocyanate, and allyl isothiocyanate. It is especially preferable to use allyl isothiocyanate in combination. For these isothiocyanates, if the weight of 100% 2-acetyl-1-pyrroline stock solution is considered as 1, then the ratio of these isothiocyanates to 2-acetyl-1-pyrroline should be approximately 0.1 to 100. A ratio of 1 to 10 is even more preferable.

[0029] —Allyl isothiocyanate— This substance, assigned CAS number 57-06-7, is known as a pungent component found in wasabi and mustard. In this invention, allyl isothiocyanate generally refers to a fragrance component synthesized by chemical synthesis.

[0030] However, the synthesis method is not limited to those described above and various other methods can be used. The allyl isothiocyanate used in this invention can be obtained through chemical synthesis and can be used as a flavoring compound for food and beverages. Furthermore, when using this allyl isothiocyanate in the manufacture of food and beverages, it is preferable to dissolve it in a liquid oil or a solvent such as alcohol.

[0031] —Concentration of allyl isothiocyanate in instant fried noodles— The concentration of trans-2-decenal used in instant fried noodles in this invention is not particularly limited.

[0032] However, the following concentrations are preferable in relation to the concentration at which instant fried noodles are consumed. For example, the concentration of allyl isothiocyanate used is preferably such that it is about 0.1 ppt to 1000 ppb in the food or beverage at the time of consumption. More preferably, it is about 1 ppt to 100 ppb. Even more preferably, it is about 10 ppt to 10 ppb. Furthermore, the concentration used can be adjusted as appropriate depending on the concentration of 2-acetyl-1-pyrroline described above and the type and condition of the instant fried noodles used.

[0033] —Potassium salts— In the present invention, it is preferable to use potassium chloride, potassium lactate, potassium phosphate, potassium glutamate, etc., in combination with 2-acetyl-1-pyrroline. It is especially preferable to use potassium chloride in combination. However, since potassium chloride is a material with a strong bitter and astringent taste, if the reduction in saltiness due to the reduction in sodium chloride usage is to be compensated for with potassium chloride alone, a strong bitter taste will result, making it unsuitable for consumption.

[0034] —Amount of potassium salt added— These potassium salts are preferably present in an amount of 1 to 150% by weight relative to the reduced amount of sodium, and more preferably in an amount of 10 to 100% by weight.

[0035] —Sodium salt— As sodium salts, high-purity sodium salts such as sodium chloride, sodium lactate, sodium sulfate, and monosodium glutamate, which are sodium-based additives, can be used.

[0036] In this invention, a certain amount of sodium salt may be included. Although excessive intake of sodium salt is said to increase the risk of hypertension and heart disease, it is the most common substance that induces saltiness and can mitigate the off-flavor of potassium salt.

[0037] —Reduced sodium content in instant fried noodles— In this invention, the sodium content reduction rate for instant fried noodles is preferably such that it accounts for approximately 0.01 to 20% of the food or beverage at the time of consumption. More preferably, it is approximately 0.1 to 15%. Even more preferably, it is approximately 1 to 10%. If the sodium content in instant fried noodles is reduced by more than 20%, the saltiness and flavor of the fried noodles will be significantly impaired.

[0038] —Regarding the combined use of raw materials— The present invention provides a method for improving the flavor reduction of instant fried noodles, using 2-acetyl-1-pyrroline as the basic component, but it is also effective to combine it with trans-2-decenal, 2,4-decadienal, or allyl isothiocyanate. Furthermore, it is also possible to combine it with potassium salts.

[0039] 2. Manufacturing method Next, we will give an example of a manufacturing method for instant fried noodles, but this is not the only method.

[0040] (Step 1) Noodle dough manufacturing process (kneading) The raw material flour is mixed with kneading water containing lye water, sodium chloride, etc., and then kneaded to make dough. This is how it is manufactured. There are no specific restrictions on the kneading time, but it is generally kneaded for 5 to 30 minutes. There are no particular restrictions on the type of mixer used for kneading; batch mixers and flow jets are also available. Mixers and other tools can be used as appropriate. Furthermore, the mixing water contains essential components such as reducing sugars and thickening polysaccharides. Furthermore, auxiliary ingredients such as lye water may be added.

[0041] (Process 2) Manufacturing process for fresh noodles The methods for manufacturing fresh noodles include (a) compounding and rolling the dough obtained in step 1 to produce a noodle sheet of a predetermined thickness, and cutting it using a cutting blade or the like (cut noodles), and (b) cutting the dough into holes of a predetermined size. Methods include extruding the dough (extruded noodles) and stretching the dough while twisting it to form noodles (hand-stretched noodles). Examples of cut noodles include Chinese noodles and udon, examples of extruded noodles include spaghetti, and examples of hand-stretched noodles include somen. These methods can also be combined; for example, a method of producing a noodle sheet by extrusion and then cutting it (a combination of methods (a) and (b)) can be used.

[0042] (Step 3) Steaming and / or boiling process In this invention, raw noodles are gelatinized by steaming and / or boiling as needed. Starch contained in wheat flour, etc., is called raw starch, and has a dense molecular structure that is difficult to digest, but when water is added and heated, the molecular structure breaks down and it becomes gelatinized starch, which is easier to digest. There are no particular restrictions on the processing temperature, but when steaming or boiling with atmospheric pressure steam, the processing temperature is generally 95 to 100°C, and when using superheated steam, it is generally processed at 100 to 350°C.

[0043] (Process 4) Seasoning process In this invention, a flavoring step is provided as needed. There are no particular limitations on the flavoring method, but a soaking method in which the noodles are immersed in a flavoring liquid, or a shower method in which the flavoring liquid is sprayed onto the noodles can be used as appropriate. After flavoring, the moisture content may be adjusted by natural drying or other means. Potassium salts and reducing sugars may also be added during the flavoring step.

[0044] (Process 5) Cutting and molding process In the case of cut noodles, the noodle strands are typically transported continuously on a conveyor belt until the flavoring stage, at which point they are cut into single servings. The cut noodle strands are then automatically packed into retainers (metal molds). In the case of extruded noodles or hand-stretched noodles, it is common to proceed directly to the drying stage without going through the cutting and molding process.

[0045] (Step 6) Drying process Drying the noodles at over 100°C allows the Maillard reaction to proceed, resulting in a desirable texture and flavor. The appearance can be achieved. Therefore, the present invention includes a step of drying at 100°C or higher. This is preferable. Furthermore, a drying temperature of 100-200°C is more preferable.

[0046] The drying process will be explained in detail below. Before the drying process, the noodles have a moisture content of 25-65% by weight. Because they contain certain substances, instant noodles need to be dried until their moisture content reaches 1-15% by weight in order to improve their shelf life. A typical drying method for fried noodles is the instant oil-heat drying method.

[0047] <Instant oil heat drying method> The instantaneous heat drying method involves passing the noodle strands through hot oil at 100-200°C for 1-4 minutes to dehydrate and dry them to about 2-5% by weight. However, the instantaneous oil heat drying method is generally not used for cut noodles, extruded noodles, or hand-stretched noodles that do not require molding.

[0048] Furthermore, instant fried noodles naturally contain ingredients other than those listed above. More specifically, they may contain animal fats and oils, vegetable oils such as canola oil, coconut oil, cottonseed oil, olive oil, peanut oil, soybean oil, palm oil, safflower oil, rice oil, flaxseed oil, sesame oil, corn oil, sunflower oil, and macadamia oil, sugars, thickeners, various salts, animal proteins (beef, pork, chicken, fish, etc.), vegetable proteins, carbohydrates (grains, vegetables, etc.), lipids, dietary fiber, water, minerals, vitamins, colorings, and food additives.

[0049] In particular, the present invention can be suitably used in instant noodles. Specific examples of food products include instant fried foods (instant cup noodles, instant bagged noodles, and other instant fried noodles).

[0050] In particular, instant fried noodles sometimes use powdered or liquid soups, and the present invention can be suitably applied to these soups as well.

[0051] 3. Terminology The terms used in this invention will be explained in detail below.

[0052] —The flavor of instant fried noodles— The drying process described above allows the Maillard reaction to proceed in the noodles, resulting in a desirable texture and appearance. Terms used to describe a desirable texture include, in terms of aroma, fatty, roasted, grilled, fried, and smoky. In terms of taste, evaluation terms include depth of flavor, persistence, richness, and umami.

[0053] —Reduced flavor due to reduced salt content— The reduction in flavor due to salt reduction described in this invention refers to the decrease in saltiness and the decrease in the cooked texture that occurs when the sodium content of the noodles or soup is reduced.

[0054] By using the present invention, instant noodles or soups with reduced sodium content are given the desirable texture that was originally present in instant fried noodles or soups, and the flavor can be improved to the level before the sodium content was reduced.

[0055] —Improvement of reduced flavor in instant fried noodles— This invention aims to improve the flavor reduction experienced when consuming instant fried noodles with reduced sodium content. This flavor-improving effect includes any form of addition or inclusion of the instant fried noodles. Furthermore, it goes without saying that the product may also contain other compounds, flavorings, various additives, spices, and other ingredients that can be used in a variety of foods and beverages, in addition to 2-acetyl-1-pyrroline.

[0056] The improvement in flavor reduction of this invention involves restoring the original flavor of fried noodles, which was created by reducing the sodium content, without compromising the texture of the instant fried noodles, and effectively preserving the flavor of the instant fried noodles. Furthermore, regarding the improvement of flavor reduction in the present invention, it is sufficient to contain at least 2-acetyl-1-pyrroline, and of course, other components such as various oils and fats, solvents, flavorings, and seasonings may also be included. [Examples]

[0057] The following embodiments of the present invention will be described. In these embodiments, instant fried noodles consisting of fried noodles and powdered soup (hereinafter simply referred to as "instant fried noodle soup") will be described as an example. However, the present invention is not limited to these embodiments. It's not that. [Test Example 1] Effect of adding 2-acetyl-1-pyrroline to instant fried noodle soup with reduced sodium content (5% reduced salt product and 10% reduced salt product) We tested whether adding a diluted solution of 2-acetyl-1-pyrroline to instant fried noodle soup with reduced sodium content could improve the reduced flavor. The formulation of the instant fried noodle soup is shown in Table 1.

[0058] [Table 1]

[0059] For the instant fried noodle soup, we prepared the comparison product (not reduced in salt), a 5% reduced-salt product, and a 10% reduced-salt product as shown in Table 1. Next, as Test Group A, we prepared an aqueous solution by adding 0.5g of the 5% reduced-salt instant fried noodle soup to 45.3g of hot water. To this aqueous solution, we added 2-acetyl-1-pyrroline to achieve the addition concentrations shown in Table 2, and prepared the test solutions for Test Groups A-1 to A-6.

[0060] Next, sensory evaluation was performed on each test aqueous solution in each test group. The evaluation was carried out by five experienced panelists, and the degree of improvement in the flavor of the instant fried noodles compared to test group A-1 was evaluated on a four-point scale: × (no effect on flavor improvement), △ (flavor improvement effect can be felt), ○ (flavor improvement effect is present), and ◎ (high flavor improvement effect, equivalent to the comparison product).

[0061] Specifically, for instant fried noodle soup, if the added additive did not improve the reduced flavor of the instant fried noodles, it was rated as ×, and if it had some flavor-improving effect, it was rated as △ or higher. Furthermore, the evaluation was structured so that the numerical value increased as the flavor-improving effect improved. An evaluation of ◎ was given when the flavor-improving effect of the instant fried noodles was high and comparable to the comparison product itself. The results are shown in the lower column of Table 2.

[0062] [Table 2]

[0063] Furthermore, as part of Test Group B, an aqueous solution was prepared by adding 0.5 g of instant fried noodle soup with 10% reduced salt content to 45.3 g of hot water. 2-acetyl-1-pyrroline was added to this aqueous solution to the concentration shown in Table 3, and test solutions for Test Groups B-1 to B-6 were prepared. Sensory evaluation was performed in the same manner as for Test Group A, based on the degree of improvement in the flavor of the instant fried noodles compared to Test Group B-1.

[0064] [Table 3] As is clear from Table 3, it was found that adding 2-acetyl-1-pyrroline can improve the reduced flavor of instant fried noodles with reduced sodium content.

[0065] [Test Example 2] Investigation of the use of aliphatic aldehydes in combination In the above example test 1, it was confirmed that the reduction in flavor of instant fried noodles with reduced sodium content could be improved by adding 2-acetyl-1-pyrroline. Therefore, we investigated whether the improvement effect could be enhanced by further adding aliphatic aldehydes. Trans-2-decenal or 2,4-decadienal were used as the aliphatic aldehydes. In addition, a base formulation with 440 ppt of 2-acetyl-1-pyrroline added was used.

[0066] Next, 45.3 g of hot water was prepared as test group C, and 0.5 g of 5% reduced-sodium instant fried noodle soup was added to create an aqueous solution. To this aqueous solution, 2-acetyl-1-pyrroline (440 ppt) and trans-2-decenal or 2,4-decadienal (0.44 to 4400 ppt) were added as shown in Table 4, and test solutions for test groups C-1 to C-12 were prepared, followed by sensory evaluation. Table 4 shows the concentrations of the added 2-acetyl-1-pyrroline solution and the added concentrations of trans-2-decenal or 2,4-decadienal. The results of the sensory evaluation are shown in the lower section of Table 4.

[0067] [Table 4] It was found that using trans-2-decenal or 2,4-decadienal together with 2-acetyl-1-pyrroline enhances the effect of improving the reduced flavor of instant fried noodles with reduced sodium content. In addition to improving the flavor of instant fried noodles, an effect of enhancing the oily taste was also observed.

[0068] [Test Example 3] Effect of adding isothiocyanates in combination In the above example test 2, it was confirmed that combining 2-acetyl-1-pyrroline with aliphatic aldehydes could improve the reduced flavor of instant fried noodles with reduced sodium content. Therefore, we investigated whether the improvement effect could be enhanced by further adding isothiocyanates to 2-acetyl-1-pyrroline. Allyl isothiocyanate was used as the isothiocyanate. Additionally, a basic formulation with 0.44 ppb of 2-acetyl-1-pyrroline added was used.

[0069] For test group D, 45.3 g of hot water was prepared, and 0.5 g of instant fried noodle soup with 5% reduced salt content was added to create an aqueous solution. To this aqueous solution, 2-acetyl-1-pyrroline (440 ppt) and allyl isothiocyanate (0.44 to 4400 ppt) were added as shown in Table 5 to prepare test solutions for test groups D-1 to D-6, and then sensory evaluation was performed in comparison with test group A-. Table 5 shows the concentrations of 2-acetyl-1-pyrroline solution and allyl isothiocyanate added. The results of the sensory evaluation are shown in the lower section of Table 5.

[0070] [Table 5]

[0071] When allyl isothiocyanate was used together with 2-acetyl-1-pyrroline, an enhanced flavor-improving effect was observed.

[0072] [Test Example 4] Effect of adding aliphatic aldehydes and isothiocyanates in combination We confirmed that 2-acetyl-1-pyrroline and aliphatic aldehydes or isothiocyanates have an effect in improving the reduced flavor of instant fried noodles with reduced sodium content. We then investigated whether adding all of these ingredients would further enhance this effect. As aliphatic aldehydes, trans-2-decenal and 2,4-decadienal were used, and as the isothiocyanate, allyl isothiocyanate was utilized. In addition, 2-acetyl-1-pyrroline, which was used in Test Example 1, was used as the basic formulation.

[0073] For test group E, 45.3 g of hot water was prepared, and 0.5 g of 5% reduced-sodium instant fried noodle soup was added to create an aqueous solution. To this aqueous solution, 2-acetyl-1-pyrroline (440 ppt), trans-2-decenal, 2,4-decadienal (440 ppt), and / or allyl isothiocyanate (440 ppt) were added as shown in Table 6 to prepare test solutions for test groups E-1 to E-10. Sensory evaluation was then performed in comparison with test group A-. Table 6 shows the concentrations of the added 2-acetyl-1-pyrroline solution and the added concentrations of trans-2-decenal or 2,4-decadienal and allyl isothiocyanate. The results of the sensory evaluation are shown in the lower section of Table 6.

[0074] [Table 6]

[0075] For test group F, 45.3 g of hot water was prepared, and 0.5 g of instant fried noodle soup with 10% reduced salt content was added to create an aqueous solution. To this aqueous solution, 2-acetyl-1-pyrroline (440 ppt), trans-2-decenal, 2,4-decadienal (440 ppt), and / or allyl isothiocyanate (440 ppt) were added as shown in Table 7 to prepare test solutions for test groups E-1 to E-10. Sensory evaluation was then performed by comparing these solutions with test group B-1. Table 7 shows the concentrations of the added 2-acetyl-1-pyrroline solution and the added concentrations of trans-2-decenal or 2,4-decadienal and allyl isothiocyanate. The results of the sensory evaluation are shown in the lower section of Table 7.

[0076] [Table 7]

[0077] Adding aliphatic aldehydes or isothiocyanates to 2-acetyl-1-pyrroline further enhanced its flavor-improving effect. In particular, the combination of trans-2-decenal, 2,4-decadienal, and allyl isothiocyanate was more effective in improving the reduced flavor of instant fried noodles with reduced sodium content.

Claims

1. Instant fried noodles with reduced sodium content, Instant fried noodles characterized by containing 2-acetyl-1-pyrroline as an active ingredient to improve the reduction in flavor caused by a decrease in sodium content.

2. The instant fried noodles according to claim 1, further containing at least one selected from the group consisting of trans-2-decenal, 2,4-decadienal, and allyl isothiocyanate as an active ingredient.

3. A method for improving the flavor of instant fried noodles with reduced sodium content, A method for improving the flavor of instant fried noodles, characterized by adding 2-acetyl-1-pyrroline to the soup of the instant fried noodles.

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