Quick-cooking noodles, method for producing quick-cooking noodles, and formulation for quick-cooking noodles

Abstract

The present invention provides quick-cooking noodles that have a reduced boiling time when used as fresh or dried noodles, and a reduced rehydration time when used as instant noodles, in addition to having a good texture in any noodle form, a method for manufacturing such quick-cooking noodles, and a formulation for quick-cooking noodles. [Solution] A quick-cooking noodle comprising noodle raw material grain flour, at least one of yeast and yeast extract, starches, and alginate ester.

Description

Technical Field

[0001] The present invention relates to instant noodles, a method for manufacturing the instant noodles, and a preparation for instant noodles.

Background Art

[0002] Conventionally, as a general method for manufacturing noodles, kneading water is added to raw material flour and kneaded with a mixer or the like to prepare dough. After forming the dough into a noodle sheet by compounding or the like, it is rolled and cut with a cutting blade roll to produce raw noodle strands. The product is raw noodles, and the dried ones are dried noodles. Instant noodles are generally produced by steaming raw noodle strands, seasoning them, and then oil-adjusting or drying them.

[0003] However, the noodles produced by this method have the problem that they need to be cooked or soaked in hot water for a predetermined cooking time, so cooking takes time.

[0004] Therefore, various techniques have been proposed as methods for promoting the cooking or soaking of noodles (see, for example, Patent Documents 1 and 2).

[0005] Patent Document 1 discloses an invention in which by adding glutathione to raw material wheat flour, noodles with good restorability and texture can be provided. However, in the noodles of Patent Document 1, although the cooking time and soaking time can be shortened, excessive cleavage of the S-S bonds of gluten causes a decrease in noodle-making properties and a significant decrease in the elasticity of the noodles, resulting in poor texture and easy elongation during cooking after restoration.

[0006] Further, Patent Document 2 discloses an invention of instant noodles by adding tapioca starch, wheat starch, pregelatinized starch, and wheat protein to raw material wheat flour. However, in the instant noodles of Patent Document 2, the warm noodles after cooking have reduced elasticity, are too soft and have poor texture, and in addition, the elongation during cooking after restoration is also easy, which is a problem.

Prior Art Documents

Patent Documents

[0007] [Patent Document 1] Japanese Patent Application Publication No. 10-262588 [Patent Document 2] Japanese Patent Publication No. 2001-321108 [Overview of the project] [Problems that the invention aims to solve]

[0008] The object of the present invention is to provide quick-cooking noodles that have a reduced boiling time when used as fresh or dried noodles, a reduced rehydration time when used as instant noodles, and a good texture regardless of the noodle form, as well as a method for producing such quick-cooking noodles and a formulation for quick-cooking noodles. [Means for solving the problem]

[0009] The present invention relates to quick-cooking noodles comprising noodle raw material grain flour, at least one of yeast and yeast extract, starches, and alginate ester.

[0010] In the aforementioned quick-cooking noodles, at least one of the yeast and yeast extract comprises at least one of a glutathione-containing yeast pulverized product and a glutathione-containing yeast extract, and the content of at least one of the yeast and yeast extract is preferably in the range of 0.005 to 1% by mass in terms of glutathione relative to the raw grain flour.

[0011] In the aforementioned quick-cooking noodles, the starches preferably comprise a combination of pregelatinized starch and at least one of other starches and modified starches, wherein the content of pregelatinized starch is in the range of 0.3 to 50% by mass relative to the raw grain flour, and the content of at least one of the other starches and modified starches is in the range of 0.5 to 50% by mass relative to the raw grain flour.

[0012] In the aforementioned quick-cooking noodles, the alginate ester preferably has a degree of esterification in the range of 40 to 100%, a viscosity of 1% by mass aqueous solution in the range of 1 to 10,000 mPa·s, and the content of the alginate ester is preferably in the range of 0.1 to 10.0% by mass relative to the raw grain flour.

[0013] The present invention relates to a method for producing quick-cooking noodles, which involves adding at least one of yeast and yeast extract, starches, and alginate esters to the raw material grain flour for noodles during noodle production.

[0014] In the method for producing quick-cooking noodles, at least one of the yeast and the yeast extract comprises at least one of a glutathione-containing yeast pulverized product and a glutathione-containing yeast extract, and the content of at least one of the yeast and the yeast extract is preferably in the range of 0.005 to 1% by mass in terms of glutathione relative to the raw grain flour.

[0015] In the method for producing quick-cooking noodles, the starches preferably include a combination of pregelatinized starch and at least one of other starches and modified starches, wherein the content of pregelatinized starch is in the range of 0.3 to 50% by mass relative to the raw grain flour, and the content of at least one of the other starches and modified starches is in the range of 0.5 to 50% by mass relative to the raw grain flour.

[0016] In the method for producing quick-cooking noodles, the alginate ester preferably has a degree of esterification in the range of 40 to 100%, a viscosity of 1% by mass aqueous solution in the range of 1 to 10,000 mPa·s, and the content of the alginate ester is preferably in the range of 0.1 to 10.0% by mass relative to the raw grain flour.

[0017] The present invention relates to a quick-cooking noodle preparation comprising at least one of yeast and yeast extract, starches, and alginate ester.

[0018] In the quick-cooking noodle preparation, at least one of the yeast and yeast extract contains at least one of a yeast powder containing glutathione and a yeast extract containing glutathione, and the content of at least one of the yeast and yeast extract is preferably added in a range of 0.005 to 1% by mass in terms of glutathione with respect to the raw cereal flour for noodles.

[0019] In the quick-cooking noodle preparation, the starches include a combination of gelatinized starch and at least one of other starches and modified starches, and the content of the gelatinized starch is added in a range of 0.3 to 50% by mass with respect to the raw cereal flour for noodles, and the content of at least one of the other starches and modified starches is preferably added in a range of 0.5 to 50% by mass with respect to the raw cereal flour for noodles.

[0020] In the quick-cooking noodle preparation, the alginate ester has an esterification degree in the range of 40 to 100% and a viscosity of 1% aqueous solution in the range of 1 to 10000 mPa·s, and the content of the alginate ester is preferably added in a range of 0.1 to 10.0% by mass with respect to the raw cereal flour for noodles.

Advantages of the Invention

[0021] According to the present invention, when made into fresh noodles, the cooking time is shortened, and when made into instant noodles or dried noodles, the rehydration time or cooking-recovery time is shortened. In addition, quick-cooking noodles with good texture in any noodle form, a method for producing such quick-cooking noodles, and a preparation for quick-cooking noodles can be provided.

Embodiments for Carrying Out the Invention

[0022] Embodiments of the present invention will be described below. This embodiment is an example for implementing the present invention, and the present invention is not limited to this embodiment.

[0023] <Quick-cooking noodles> The quick-cooking noodles according to this embodiment are noodles containing at least one of noodle raw material cereal flour, yeast and yeast extract, starches, and alginate (PGA). Further, the quick-cooking noodles according to this embodiment are noodles including a preparation for quick-cooking noodles containing noodle raw material cereal flour, at least one of yeast and yeast extract, starches, and alginate. Note that "quick-cooking noodles" refers to noodles whose boiling time or rehydration time can be shortened to about 1 / 2 of that of ordinary noodles that do not contain at least one of yeast and yeast extract, starches, etc.

[0024] As a result of the inventors' intensive research, when a preparation combining starches and alginate with at least one of yeast and yeast extract is added to noodle raw material cereal flour and made into noodles, the boiling time is shortened when made into fresh noodles or dried noodles, and in addition to the rehydration time being shortened when made into instant noodles, it has been found that quick-cooking noodles with good texture can be obtained in any form of noodles. Due to the effect of adding alginate, it is considered that the texture such as the elasticity of the noodles becomes good in any form of noodles. Furthermore, when a preparation combining starches and a specific alginate with an esterification degree in the range of 40 to 100% and a viscosity of 1 to 10,000 mPa·s in a 1% by mass aqueous solution with at least one of yeast and yeast extract is added to noodle raw material cereal flour and made into noodles, the boiling time is shortened when made into fresh noodles or dried noodles, and in addition to the rehydration time being shortened when made into instant noodles, it has been found that quick-cooking noodles with good texture can be obtained in any form of noodles, and furthermore, quick-cooking noodles that are difficult to extend during boiling after rehydration by boiling or rehydration can be obtained.

[0025] Actually, fresh udon noodles, dried udon noodles, fresh Chinese noodles, dried Chinese noodles, and instant noodles (fried noodles and non-fried noodles) were made into noodles, and evaluations were carried out by sensory tests on the boiling time or rehydration time, the texture of the noodles, and the resistance to boiling extension. As a result, it has been found that the boiling time or rehydration time of the noodles can be shortened to about 1 / 2 of the normal time, and quick-cooking noodles with a texture rich in elasticity and difficult to extend during boiling can be produced.

[0026] Yeast pulverized products are made by drying and grinding yeast, such as Torula yeast, baker's yeast, and brewer's yeast, which contain glutathione. Yeast extract is an extract obtained from these yeasts. Examples of yeast extracts include yeast extracts containing glutathione. Yeast pulverized products or yeast extracts may be used individually or in combination of two or more. Of these, yeast pulverized products containing glutathione or yeast extracts containing glutathione are preferred because they are excellent at shortening the boiling time or rehydration time of noodles.

[0027] Examples of starches include starch and modified starch. Modified starch is produced by processing raw starch from wheat, corn (e.g., regular, waxy, high-amylose), potatoes, sweet potatoes, tapioca (e.g., regular, waxy), rice (e.g., glutinous, non-glutinous), beans (e.g., peas, broad beans, mung beans), kudzu, sago, etc., through methods such as substitution, cross-linking, and decomposition, using physical treatment (e.g., enzymes, acids, alkalis, roasting, gelatinization, moist heat, annealing, bleaching) or chemical treatment (e.g., substitution, cross-linking, decomposition). On the other hand, starch is usually produced by adjusting the color of the starch by adding other pigment components and oxidizing it, without chemical modification of the raw starch from the above raw materials.

[0028] Examples of modified starches include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropylated starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, acetate phosphate cross-linked starch, and pregelatinized starch obtained by pregelatinization of these. Starch is generally bleached starch obtained by bleaching raw starch, and pregelatinized starch obtained by pregelatinization of bleached starch is also included. Starches may be used individually, in combination of two or more, in combination with pregelatinized starch and other starches, or in combination with pregelatinized starch and other modified starches. Of these, in the case of fresh noodles, a combination of pregelatinized hydroxypropylated phosphate cross-linked starch and other modified starches such as acetate starch, acetate phosphate cross-linked starch, hydroxypropylated starch, and hydroxypropylated phosphate cross-linked starch is preferred from the standpoint of promoting rehydration, while in the case of dried noodles or instant noodles, other modified starches such as acetate starch, acetate phosphate cross-linked starch, hydroxypropylated starch, and hydroxypropylated phosphate cross-linked starch are preferred from the standpoint of promoting rehydration.

[0029] Alginic acid is a natural dietary fiber found in brown algae such as kelp and wakame. Alginic acid derivatives have long been used as food additives as thickeners and stabilizers. Alginic acid derivatives used for these purposes have structures such as free acid, sodium salts, or esterified derivatives of alginic acid. The Joint FAO / WHO Expert Committee on Food Additives (JECFA) has designated alginic acid derivatives as "not specified" (Acceptable Daily Intake) (Thirty-ninth Report of the JECFA, Alginic acid and Its Ammonium, Calcium, Potassium and Sodium Salts, WHO Food Additives Series 30, WHO, Geneva 1993), and they are recognized as extremely safe food additives. Calcium alginate was added to the list of food additives designated in Japan in 2006 (Ministry of Health, Labour and Welfare Ordinance No. 195 of 2006, Ministry of Health, Labour and Welfare Notification No. 662 of 2006).

[0030] Alginic acid is a biodegradable high-molecular-weight polysaccharide, a polymer formed by the linear polymerization of two types of uronic acids, D-mannuronic acid (M) and L-guluronic acid (G). More specifically, it is a block copolymer in which a homopolymer fraction of D-mannuronic acid (MM fraction), a homopolymer fraction of L-guluronic acid (GG fraction), and a fraction in which D-mannuronic acid and L-guluronic acid are randomly arranged (MG fraction) are arbitrarily linked. The composition ratio of D-mannuronic acid to L-guluronic acid (M / G ratio) of alginic acid varies mainly depending on the type of organism from which it is derived, such as seaweed. There are no particular restrictions on the M / G ratio of the alginic acid compounds used in this embodiment.

[0031] Alginate esters are esterified products of alginic acid and are alginic acid compounds having the structure shown below. Here, the structure of propylene glycol alginate is shown as an example of an alginate ester. Alginate esters are formed by the esterification of an alcohol such as propylene glycol to the carboxyl group of the uronic acid that makes up alginic acid. However, not all carboxyl groups are necessarily esterified; unreacted free acid portions, sodium salts, or calcium salt portions may remain. A ratio of esterified carboxyl groups (degree of esterification) close to 100 is not necessarily desirable; rather, the portions existing as alginate salts contribute to various characteristics of alginate esters, such as viscosity and fluidity.

[0032] [ka]

[0033] Examples of alginate esters include esters of alginic acid with various alcohols, each of which is expected to have similar effects, but propylene glycol alginate, which is designated as a food additive, is preferred.

[0034] The degree of esterification of alginate ester is, for example, in the range of 40 to 100%, preferably in the range of 40 to less than 90%, and more preferably in the range of 40 to 60%. If the degree of esterification of alginate ester is less than 40%, it falls outside the specifications of the Food Additives Standards, and if it exceeds 90%, it may become prone to becoming soggy after rehydration by boiling or soaking in hot water.

[0035] The viscosity of a 1% by mass aqueous solution of alginate ester at 20°C is, for example, in the range of 1 to 10,000 mPa·s, preferably in the range of 1 to less than 250 mPa·s, and more preferably in the range of 70 to 170 mPa·s. If the viscosity of the alginate ester is less than 1 mPa·s, the texture improvement effect may not be obtained, if it exceeds 250 mPa·s, the texture may become slightly more prone to overcooking after reconstitution, and if it exceeds 10,000 mPa·s, the texture may become more prone to overcooking after reconstitution.

[0036] Commercially available alginate esters include "Kombu Acid 541" (degree of esterification: 40% or more, viscosity of a 1% by mass aqueous solution at 20°C: 70-170 mPa·s, Kimika Co., Ltd.), which is propylene glycol alginate ester, and "Kombu Acid 542" (degree of esterification: 40% or more, viscosity of a 1% by mass aqueous solution at 20°C: 300-600 mPa·s, Kimika Co., Ltd.).

[0037] The grain flour used as an ingredient for noodles can be made from flours of grains such as wheat, rice, buckwheat, barnyard millet, foxtail millet, and corn. There are no particular restrictions, but examples include wheat flour, barley flour, rye flour, rice flour, oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, and corn flour. You may use one of these grain flours, or a combination of two or more.

[0038] As for the raw material grain flour, it is preferable to use at least wheat flour, given its good texture, flavor, and suitability for processing.

[0039] Quick-cooking noodles can be any type of noodle, with no particular restrictions, but examples include udon, pasta, Chinese noodles, and Japanese soba. Noodle product forms include, for example, fresh noodles, dried noodles, boiled noodles, steamed noodles, fried noodles, instant fried noodles, instant non-fried noodles, LL noodles, frozen noodles, prepared noodles, and microwaveable noodles.

[0040] The content of at least one of yeast and yeast extract in quick-cooking noodles is preferably in the range of 0.005 to 1% by mass, more preferably in the range of 0.007 to 0.7% by mass, and more preferably in the range of 0.01 to 0.1% by mass, in terms of glutathione relative to the mass of the raw grain flour. If the yeast extract content is less than 0.005% by mass in terms of glutathione relative to the mass of the raw grain flour, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 1% by mass, the texture may deteriorate.

[0041] The starch content in quick-cooking noodles is preferably in the range of 0.8 to 100% by mass, more preferably in the range of 0.9 to 50% by mass, and more preferably in the range of 1.0 to 30% by mass, relative to the mass of the raw grain flour. If the modified starch content is less than 0.8% by mass relative to the mass of the raw grain flour, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 100% by mass, the noodles may become too soft and prone to becoming soggy when boiled.

[0042] When using a combination of pregelatinized starch and at least one of other starches and other modified starches as starches, the pregelatinized starch content in quick-cooking noodles is preferably in the range of 0.3 to 50% by mass, more preferably in the range of 0.5 to 30% by mass, and more preferably in the range of 0.7 to 10% by mass, relative to the mass of the raw grain flour. If the pregelatinized starch content is less than 0.3% by mass relative to the mass of the raw grain flour, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 50% by mass, the noodles may become too soft and prone to becoming soggy when boiled.

[0043] When using a combination of pregelatinized starch and at least one of other starches and other modified starches as starches, the content of at least one of the other starches and other modified starches in quick-cooking noodles is preferably in the range of 0.5 to 50% by mass, more preferably in the range of 0.7 to 48% by mass, and more preferably in the range of 0.8 to 45% by mass, relative to the mass of the raw grain flour. If the content of at least one of the other starches and other modified starches is less than 0.5% by mass relative to the mass of the raw grain flour, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 50% by mass, the noodles may become too soft and prone to becoming soggy when boiled.

[0044] The alginate ester content in quick-cooking noodles is preferably in the range of 0.1 to 10.0% by mass, more preferably in the range of 0.11 to 6% by mass, and more preferably in the range of 0.12 to 4% by mass, relative to the mass of the raw grain flour. If the alginate ester content is less than 0.1% by mass relative to the mass of the raw grain flour, the texture improvement effect and the effect of suppressing sogginess after rehydration may not be obtained, and if it exceeds 10.0% by mass, the texture of the noodles may become too firm.

[0045] The amount of raw grain flour in quick-cooking noodles is preferably in the range of 0.1 to 100% by mass, more preferably in the range of 0.2 to 100% by mass, and more preferably in the range of 0.5 to 100% by mass, relative to the total mass of the quick-cooking noodles. If the amount of raw grain flour is less than 0.1% by mass relative to the total mass of the quick-cooking noodles, the texture may be poor, and if it exceeds 100% by mass, the noodle-making properties may be poor.

[0046] The practical range of amounts for quick-cooking noodles is, for example, 0.15 to 0.21% by mass for at least one of yeast and yeast extract, 0.012 to 0.0315% by mass for glutathione contained in at least one of the yeast and yeast extract, 0.24 to 0.3% by mass for alginate ester, 0.3 to 0.9% by mass for pregelatinized starch, and 1.59 to 2.61% by mass for modified starch.

[0047] Quick-cooking noodles are obtained by preparing quick-cooking noodle dough, which contains raw grain flour such as wheat flour, water, at least one of yeast and yeast extract, starches, and alginate ester. Alternatively, the quick-cooking noodle dough may also contain a quick-cooking noodle preparation containing raw grain flour such as wheat flour, water, at least one of yeast and yeast extract, starches, and alginate ester.

[0048] There are no particular restrictions on the type of water used, but examples include tap water and purified water.

[0049] The dough for quick-cooking noodles may contain salt, lye water, etc.

[0050] The quick-cooking noodles according to this embodiment may contain, in addition to the noodle raw material grain flour, yeast and yeast extract (at least one of these), starches, alginate esters, and water, other components commonly found in noodles, such as food ingredients and food additives, depending on the type of noodles.

[0051] The quick-cooking noodles according to this embodiment have a reduced boiling time when used as fresh or dried noodles, and a reduced rehydration time when used as instant noodles. In addition, they have a good texture in any form of noodles. Furthermore, by containing the specific alginate ester mentioned above, the quick-cooking noodles according to this embodiment are less prone to becoming soggy after being rehydrated by boiling or rehydrating.

[0052] <Method for producing quick-cooking noodles> The quick-cooking noodles according to this embodiment are produced by adding at least one of yeast and yeast extract, starches, and alginate ester to the raw grain flour for the noodles and then making the noodles. Alternatively, the quick-cooking noodles according to this embodiment are produced by adding a quick-cooking noodle preparation containing at least one of yeast and yeast extract, starches, and alginate ester to the raw grain flour for the noodles and then making the noodles.

[0053] The method for producing quick-cooking noodles according to this embodiment is to prepare a dough for quick-cooking noodles using, for example, raw grain flour such as wheat flour, water, at least one of yeast and yeast extract, starches, and alginate ester, and then produce quick-cooking noodles using the obtained quick-cooking noodle dough. Alternatively, the method for producing quick-cooking noodles according to this embodiment is to prepare a dough for quick-cooking noodles using, for example, raw grain flour such as wheat flour, water, a quick-cooking noodle preparation containing at least one of yeast and yeast extract, starches, and alginate ester, and then produce quick-cooking noodles using the obtained quick-cooking noodle dough.

[0054] A method for producing quick-cooking noodle dough includes, for example, a kneading step of mixing and kneading raw grain flour such as wheat flour, water, at least one of yeast and yeast extract, starches and alginate ester to produce quick-cooking noodle dough. Alternatively, a method for producing quick-cooking noodle dough includes, for example, a kneading step of mixing and kneading a quick-cooking noodle preparation containing raw grain flour such as wheat flour, water, at least one of yeast and yeast extract, starches and alginate ester. The resulting quick-cooking noodle dough contains, for example, 45 to 50 parts by mass of water per 100 parts by mass of raw grain flour.

[0055] For example, to produce quick-cooking noodles, the dough for quick-cooking noodles obtained as described above is formed into noodle sheets using a noodle manufacturing apparatus or the like by conventionally known methods, rolled out, and then cut to a predetermined length and thickness to obtain fresh noodles. Dried noodles can be obtained by drying the fresh noodles. Alternatively, instant noodles (fried or non-fried noodles) can be obtained by steaming the fresh noodles, seasoning them as needed, and then frying or drying them.

[0056] In the method for producing quick-cooking noodles according to this embodiment, some or all of the steps may be carried out by hand, or some or all of the steps may be carried out by machine manufacturing using manufacturing equipment.

[0057] For producing quick-cooking noodles, any noodle manufacturing equipment commonly used in the production of noodle products is acceptable, and there are no particular restrictions.

[0058] The method for producing quick-cooking noodles according to this embodiment shortens the boiling time when using fresh or dried noodles, and shortens the rehydration time when using instant noodles. In addition, it is possible to obtain quick-cooking noodles with a good texture in any noodle form. Furthermore, by including the specific alginate ester mentioned above, the method for producing quick-cooking noodles according to this embodiment can be used to obtain quick-cooking noodles that are less prone to becoming soggy after rehydration by boiling or rehydrating.

[0059] <Preparation for quick-cooking noodles> The quick-cooking noodle formulation according to this embodiment comprises at least one of yeast and yeast extract, starches, and alginate ester.

[0060] In the quick-cooking noodle formulation according to this embodiment, the blending ratio of at least one of yeast and yeast extract is, for example, in the range of 1 to 50% by mass, preferably in the range of 3 to 40% by mass, and more preferably in the range of 5 to 35% by mass, relative to the total mass of the quick-cooking noodle formulation. If the blending ratio of at least one of yeast and yeast extract is less than 1% by mass relative to the total mass of the quick-cooking noodle formulation, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 50% by mass, the texture of the noodles may be poor and they may become soggy easily when boiled.

[0061] In the quick-cooking noodle formulation according to this embodiment, the proportion of starches is preferably in the range of 1 to 95% by mass, more preferably in the range of 3 to 93% by mass, and more preferably in the range of 5 to 90% by mass, relative to the total mass of the quick-cooking noodle formulation. If the proportion of starches is less than 1% by mass relative to the total mass of the quick-cooking noodle formulation, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 95% by mass, the texture of the noodles may be poor and they may become soggy easily when boiled.

[0062] In the quick-cooking noodle formulation according to this embodiment, the proportion of alginate ester is, for example, in the range of 2 to 70% by mass, preferably in the range of 3 to 65% by mass, and more preferably in the range of 4 to 60% by mass, relative to the total mass of the quick-cooking noodle formulation. If the proportion of alginate ester is less than 2% by mass relative to the total mass of the quick-cooking noodle formulation, the texture improvement effect and the effect of suppressing overcooking after reconstitution may not be obtained, and if it exceeds 70% by mass, the texture of the noodles may become too firm.

[0063] In the quick-cooking noodle formulation according to this embodiment, the blending ratio of at least one of yeast and yeast extract to alginate ester is, for example, in the range of 20 to 80% by mass, preferably in the range of 30 to 70% by mass, and more preferably in the range of 40 to 65% by mass, relative to the mass of alginate ester. If the blending ratio of at least one of yeast and yeast extract to alginate ester is less than 20% by mass relative to the mass of alginate ester, the effect of shortening the boiling time or rehydration time may not be obtained, and if it exceeds 80% by mass, the texture of the noodles may be poor and they may become soggy easily when boiled.

[0064] In the quick-cooking noodle formulation according to this embodiment, the ratio of starches to alginate ester is, for example, in the range of 5 to 1200% by mass, preferably in the range of 10 to 1150% by mass, and more preferably in the range of 15 to 1100% by mass, relative to the mass of alginate ester. If the ratio of starches to alginate ester is less than 5% by mass relative to the mass of alginate ester, the effect of shortening the boiling time or rehydration time may not be obtained, and if it exceeds 1200% by mass, the effect of shortening the boiling time or rehydration time may not be obtained, and the noodles may become soggy when boiled.

[0065] In the quick-cooking noodle formulation according to this embodiment, the content of at least one of yeast and yeast extract in the quick-cooking noodles is preferably in the range of 0.005 to 1% by mass, in terms of glutathione, relative to the mass of the raw grain flour, and more preferably in the range of 0.1 to 20% by mass, and more preferably in the range of 0.12 to 10% by mass. If the content of at least one of yeast and yeast extract is less than 0.005% by mass in terms of glutathione relative to the mass of the raw grain flour, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 1% by mass, the texture of the noodles may deteriorate.

[0066] In the quick-cooking noodle formulation according to this embodiment, the modified starch content in the quick-cooking noodles is preferably added to the raw grain flour in a range of, for example, 0.8 to 100% by mass relative to the mass of the raw grain flour, preferably in a range of 0.9 to 90% by mass, and more preferably in a range of 1 to 80% by mass. If the modified starch content is less than 0.8% by mass relative to the mass of the raw grain flour, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 100% by mass, the noodles may become too soft and prone to becoming soggy when boiled.

[0067] In the quick-cooking noodle formulation according to this embodiment, when a combination of pregelatinized starch and at least one of other starches and other modified starches is used as the starch, it is preferable that the pregelatinized starch content in the quick-cooking noodles is added to the raw grain flour so that it is, for example, in the range of 0.3 to 50% by mass, in the range of 0.5 to 40% by mass, and more preferably in the range of 0.6 to 30% by mass, relative to the mass of the raw grain flour. If the pregelatinized starch content is less than 0.3% by mass relative to the mass of the raw grain flour, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 50% by mass, the noodles may become too soft and prone to becoming soggy when boiled.

[0068] In the quick-cooking noodle formulation according to this embodiment, when a combination of pregelatinized starch and at least one of other starches and other modified starches is used as the starch, it is preferable that the content of at least one of the other starches and other modified starches in the quick-cooking noodles is added to the raw grain flour in a range of, for example, 0.5 to 50% by mass, more preferably 0.7 to 48% by mass, and more preferably 0.8 to 45% by mass, relative to the mass of the raw grain flour. If the content of at least one of the other starches and modified starches is less than 0.5% by mass relative to the mass of the raw grain flour, the effect of shortening the noodle boiling time or rehydration time may not be obtained, and if it exceeds 50% by mass, the noodles may become too soft and prone to becoming soggy when boiled.

[0069] In the quick-cooking noodle formulation according to this embodiment, the alginate ester content in the quick-cooking noodles is preferably added to the raw grain flour in a range of, for example, 0.1 to 10.0% by mass relative to the mass of the raw grain flour, preferably in a range of 0.11 to 6% by mass, and more preferably in a range of 0.12 to 4% by mass. If the alginate ester content is less than 0.1% by mass relative to the mass of the raw grain flour, the texture improvement effect and the effect of suppressing sogginess after rehydration may not be obtained, and if it exceeds 10.0% by mass, the texture of the noodles may become too firm.

[0070] The quick-cooking noodle formulation according to this embodiment may contain, depending on the type of noodle, other components commonly found in noodles, such as food ingredients and food additives, in addition to at least one of yeast and yeast extract, starches, and alginate esters.

[0071] While there are no particular restrictions on the content of other components, it is preferable that they be in the range of 1 to 10,000% by mass, and preferably in the range of 2 to 7,000% by mass, relative to the total mass of the quick-cooking noodle preparation.

[0072] The quick-cooking noodle formulation according to this embodiment can be obtained, for example, by mixing at least one of yeast and yeast extract with starches and alginate ester.

[0073] The form of the quick-cooking noodle formulation according to this embodiment is not particularly limited and may be in any form, such as granules, powder, solid, or liquid.

[0074] The quick-cooking noodle formulation according to this embodiment shortens the cooking time when used as fresh or dried noodles, and shortens the rehydration time when used as instant noodles. In addition, it is possible to obtain quick-cooking noodles with a good texture in any noodle form. Furthermore, by including the specific alginate ester described above in the quick-cooking noodle formulation according to this embodiment, it is possible to obtain quick-cooking noodles that are less prone to becoming soggy after rehydration by boiling or rehydrating.

[0075] This specification includes the following embodiments. [1] Quick-cooking noodles comprising noodle raw material grain flour, at least one of yeast and yeast extract, starches, and alginate ester.

[0076] The quick-cooking noodles described in [2][1], At least one of the yeast and yeast extract comprises at least one of a glutathione-containing yeast pulverized product or a glutathione-containing yeast extract, Quick-cooking noodles, wherein the content of at least one of the yeast and yeast extract is in the range of 0.005 to 1% by mass in terms of glutathione relative to the raw grain flour.

[0077] The quick-cooking noodles described in [3][1] or [2], The aforementioned starches include a combination of pregelatinized starch and at least one of other starches and modified starches. The content of the pregelatinized starch is in the range of 0.3 to 50% by mass relative to the raw grain flour. Quick-cooking noodles, wherein the content of at least one of the aforementioned other starches and modified starches is in the range of 0.5 to 50% by mass relative to the raw grain flour.

[0078] The quick-cooking noodles described in any one of [4][1]~[3], The aforementioned alginate ester has a degree of esterification in the range of 40-100%, and a viscosity of 1% by mass aqueous solution in the range of 1-10000 mPa·s. Quick-cooking noodles, wherein the content of the alginate ester is in the range of 0.1 to 10.0% by mass relative to the raw grain flour.

[0079] [5] A method for producing quick-cooking noodles, comprising adding at least one of yeast and yeast extract, starches, and alginate ester to the raw material grain flour for noodles, and then making the noodles.

[0080] The method for producing quick-cooking noodles described in [6][5], At least one of the yeast and yeast extract comprises at least one of a glutathione-containing yeast pulverized product and a glutathione-containing yeast extract, A method for producing quick-cooking noodles, wherein the content of at least one of the yeast and yeast extract is in the range of 0.005 to 1% by mass in terms of glutathione relative to the raw grain flour.

[0081] A method for producing quick-cooking noodles as described in [7][5] or [6], The aforementioned starches include a combination of pregelatinized starch and at least one of other starches and modified starches. The content of the pregelatinized starch is in the range of 0.3 to 50% by mass relative to the raw grain flour. A method for producing quick-cooking noodles, wherein the content of at least one of the aforementioned other starches and modified starches is in the range of 0.5 to 50% by mass relative to the raw grain flour.

[0082] A method for producing quick-cooking noodles as described in any one of [8], [5], or [7], The aforementioned alginate ester has a degree of esterification in the range of 40-100%, and a viscosity of 1% by mass aqueous solution in the range of 1-10000 mPa·s. A method for producing quick-cooking noodles, wherein the content of the alginate ester is in the range of 0.1 to 10.0% by mass relative to the raw grain flour.

[0083] [9] A quick-cooking noodle preparation comprising at least one of yeast and yeast extract, starches, and alginate ester.

[0084] The quick-cooking noodle preparation described in

[10] [9], At least one of the yeast and yeast extract comprises at least one of a glutathione-containing yeast pulverized product and a glutathione-containing yeast extract, A quick-cooking noodle preparation, wherein the content of at least one of the aforementioned yeast and yeast extract is added to the raw grain flour of the noodles in a range of 0.005 to 1% by mass in terms of glutathione.

[0085] A quick-cooking noodle preparation as described in

[11] [9] or

[10] , The aforementioned starches include a combination of pregelatinized starch and at least one of other starches and modified starches. The amount of pregelatinized starch added is in the range of 0.3 to 50% by mass relative to the raw grain flour of the noodles. A quick-cooking noodle preparation, wherein the content of at least one of the aforementioned other starches and modified starches is added in a range of 0.5 to 50% by mass relative to the raw grain flour of the noodles.

[0086] A quick-cooking noodle preparation described in any one of

[12] [9] to

[11] , The aforementioned alginate ester has a degree of esterification in the range of 40-100%, and a viscosity of 1% by mass aqueous solution in the range of 1-10000 mPa·s. A quick-cooking noodle preparation, wherein the amount of the aforementioned alginate ester is added in a range of 0.1 to 10.0% by mass relative to the raw grain flour of the noodles. [Examples]

[0087] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0088] <Examples 1-3, Comparative Examples 1, 2> [Making fresh udon noodles] The ingredients were mixed and kneaded according to the compositions (parts by mass) shown in Tables 1, 2, and 3 to prepare noodle dough. This dough was then rolled to a thickness of 2 mm using a roller, and cut using a No. 10 square cutting blade to obtain fresh noodle strands. The hot water rehydration time (the time required for rehydration, in this case, the time at which the panelists judged the obtained fresh udon to be rehydrated after boiling in 100°C hot water), texture, and resistance to overcooking (texture 5 minutes after boiling in 100°C hot water) were evaluated by 20 expert panelists. The results are shown in Tables 1, 2, and 3. In the examples, at least one of the yeast and yeast extracts used was a Torula yeast extract (yeast extract) containing 5% by mass of glutathione, and the starches used were a combination of starch acetate and hydroxypropylated phosphate cross-linked starch in a mass ratio of 8:5 (combination of modified starch and pregelatinized starch). The viscosities of alginate esters in Tables 1, 2, and 3 represent the viscosity of a 1% by mass aqueous solution at 20°C.

[0089] The evaluation criteria for texture and resistance to overcooking are as follows:

[0090] Texture evaluation criteria: The following 5-point scale was used, and the average of the total scores from 20 people is shown. Excellent = 5 points Fairly good = 4 points Normal = 3 points Slightly poor = 2 points Bad = 1 point

[0091] The following five-point evaluation criteria were used to assess the resistance to overcooking, and the average of the total scores from 20 people is shown. Excellent = 5 points Fairly good = 4 points Normal = 3 points Slightly poor = 2 points Bad = 1 point

[0092] [Table 1]

[0093] [Table 2]

[0094] [Table 3]

[0095] <Examples 4-6, Comparative Example 3> [Making fresh Chinese noodles] The ingredients were mixed and kneaded according to the composition (parts by mass) shown in Table 4 to prepare the noodle dough. This dough was then rolled to a thickness of 1.4 mm using a roller, and cut using a No. 20 square cutting blade to obtain fresh noodle strands. In the same manner as in Example 1, the hot water rehydration time, texture, and resistance to overcooking were evaluated by 20 expert panelists. The results are also shown in Table 4. In the example, at least one of the yeast and yeast extract used was either baker's yeast pulverized product (yeast pulverized product) containing 5% by mass of glutathione, or Torula yeast extract (yeast extract) containing 5% by mass of glutathione. As starch, a combination of starch acetate and hydroxypropylated phosphate cross-linked starch with a mass ratio of 8:5 (combination of modified starch and pregelatinized starch), or a combination of bleached starch and hydroxypropylated phosphate cross-linked starch with a mass ratio of 8:5 (combination of starch and pregelatinized starch) was used.

[0096] [Table 4]

[0097] <Example 7, Comparative Example 4> [Preparing instant noodles] The ingredients were mixed and kneaded according to the composition (parts by mass) shown in Table 5 to prepare the noodle dough. This dough was then rolled to a thickness of 1.4 mm using rollers, and cut using a No. 20 square cutting blade to obtain raw noodle strands. Next, the raw noodle strands were steamed while being transported on a net conveyor in a steam boiling machine. Then, the steamed noodle strands were cut to a length of 25 cm, filled into molds, and fried at 140°C for 3 minutes to obtain Chinese-type instant noodles. In the same manner as in Example 1, the hot water rehydration time, texture, and resistance to overcooking were evaluated by 20 expert panelists. The results are also shown in Table 5. In this example, at least one of the yeast and yeast extract used was a Torula yeast extract (yeast extract) containing 5% by mass of glutathione, and the starch used was starch acetate (modified starch).

[0098] [Table 5]

[0099] As described above, the examples showed that the boiling time was shortened when using fresh or dried noodles, and the rehydration time was shortened when using instant noodles. In addition, quick-cooking noodles with a good texture were obtained in all noodle forms.

Claims

1. Quick-cooking noodles characterized by containing noodle raw material grain flour, at least one of yeast and yeast extract, starches, and alginate ester.

2. The quick-cooking noodles according to claim 1, At least one of the yeast and yeast extract comprises at least one of a yeast pulverized product containing glutathione and a yeast extract containing glutathione. Quick-cooking noodles characterized in that the content of at least one of the yeast and yeast extract is in the range of 0.005 to 1% by mass in terms of glutathione relative to the raw grain flour.

3. The quick-cooking noodles according to claim 1, The aforementioned starches include a combination of pregelatinized starch and at least one of other starches and modified starches. The content of the pregelatinized starch is in the range of 0.3 to 50% by mass relative to the raw grain flour. Quick-cooking noodles characterized in that the content of at least one of the aforementioned other starches and modified starches is in the range of 0.5 to 50% by mass relative to the raw grain flour.

4. The quick-cooking noodles according to claim 1, The aforementioned alginate ester has a degree of esterification in the range of 40 to 100%, and a viscosity of 1% by mass aqueous solution in the range of 1 to 10,000 mPa·s. The quick-cooking noodles are characterized in that the content of the alginate ester is in the range of 0.1 to 10.0% by mass relative to the raw grain flour.

5. A method for producing quick-cooking noodles, characterized by adding at least one of yeast and yeast extract, starches, and alginate ester to the raw material grain flour for noodles, and then making the noodles.

6. A method for producing quick-cooking noodles according to claim 5, At least one of the yeast and yeast extract comprises at least one of a yeast pulverized product containing glutathione and a yeast extract containing glutathione. A method for producing quick-cooking noodles, characterized in that the content of at least one of the yeast and yeast extract is in the range of 0.005 to 1% by mass in terms of glutathione relative to the raw grain flour.

7. A method for producing quick-cooking noodles according to claim 5, The aforementioned starches include a combination of pregelatinized starch and at least one of other starches and modified starches. The content of the pregelatinized starch is in the range of 0.3 to 50% by mass relative to the raw grain flour. A method for producing quick-cooking noodles, characterized in that the content of at least one of the aforementioned other starches and modified starches is in the range of 0.5 to 50% by mass relative to the raw grain flour.

8. A method for producing quick-cooking noodles according to claim 5, The aforementioned alginate ester has a degree of esterification in the range of 40 to 100%, and a viscosity of 1% by mass aqueous solution in the range of 1 to 10,000 mPa·s. A method for producing quick-cooking noodles, characterized in that the content of the alginate ester is in the range of 0.1 to 10.0% by mass relative to the raw grain flour.

9. A quick-cooking noodle preparation characterized by containing at least one of yeast and yeast extract, starches, and alginate ester.

10. A quick-cooking noodle formulation according to claim 9, At least one of the yeast and yeast extract comprises at least one of a yeast pulverized product containing glutathione or a yeast extract containing glutathione. A quick-cooking noodle preparation characterized in that the content of at least one of the aforementioned yeast and yeast extract is added to the raw material grain flour of the noodles in a range of 0.005 to 1% by mass in terms of glutathione.

11. A quick-cooking noodle formulation according to claim 9, The aforementioned starches include a combination of pregelatinized starch and at least one of other starches and modified starches. The amount of pregelatinized starch added is in the range of 0.3 to 50% by mass relative to the raw grain flour of the noodles. A quick-cooking noodle formulation characterized in that the content of at least one of the aforementioned other starches and modified starches is added in a range of 0.5 to 50% by mass relative to the raw grain flour of the noodles.

12. A quick-cooking noodle formulation according to claim 9, The aforementioned alginate ester has a degree of esterification in the range of 40 to 100%, and a viscosity of 1% by mass aqueous solution in the range of 1 to 10,000 mPa·s. A quick-cooking noodle preparation characterized in that the amount of the alginate ester added is in the range of 0.1 to 10.0% by mass relative to the raw grain flour of the noodles.

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