Noodle hardness enhancer, and noodles using the same and method for manufacturing the same

Abstract

To provide a noodle hardness enhancer that is less affected by temperature and allows for easy control of hardness, as well as noodles using the same and a method for manufacturing the same. [Solution] The noodle hardness enhancer of the present invention contains an active ingredient derived from the fruit part of an eggplant. The noodle hardness enhancer of the present invention does not require any heat-induced deformation or shedding, and the hardness of the noodles obtained by mixing any amount with grain flour to make noodle dough can be freely varied.

Description

Technical Field

[0006] , ,

[0007] , , ,

[0001] The present invention relates to a noodle hardness improver, noodles using the same, and a method for producing the same.

Background Art

[0002] Currently, various types of noodles are known and are widely used not only in households but also in restaurants, and are popular foods. In such noodles, the hardness of the noodles is related to the quality of the texture and greatly affects the satisfaction of consumers.

[0003] Here, when wheat is used as the main raw material, for example, the hardness of the noodles varies greatly depending on the content of wheat gluten as a component. However, depending on the type and raw materials used, it may be difficult to contain an appropriate amount of wheat gluten.

[0004] In recent years, in contrast, a gelling agent may be used as an additive to impart appropriate hardness to noodles.

[0005] For example, agar is a type of gelling agent and may be used as a component that varies the hardness of noodles. However, agar easily softens or dissolves at high temperatures. Therefore, it has been pointed out that noodles containing agar are likely to easily separate from the noodles depending on the boiling time and boiling temperature, and it is difficult to control the hardness of the resulting noodles to a desired state.

[0006] Therefore, the emergence of a new formulation that can improve the hardness of noodles instead of a gelling agent such as agar is expected.

Summary of the Invention

Problems to be Solved by the Invention

[0007] The present invention aims to solve the above problems, and its object is to provide a noodle hardness improver that is less affected by temperature and can easily control the hardness, noodles using the same, and a method for producing the same. [Means for solving the problem]

[0008] The present invention is a hardness enhancer for noodles, containing a material derived from eggplant fruit as an active ingredient.

[0009] In one embodiment, the eggplant fruit-derived material includes an eggplant peel-derived material.

[0010] In one embodiment, the material derived from the eggplant fruit part is in the form of a powder.

[0011] In one embodiment, the material derived from the eggplant fruit part is an extract of the eggplant fruit part.

[0012] The present invention also relates to noodles containing grain flour, water, and the hardness-improving agent described above.

[0013] The present invention also relates to a method for producing noodles, A process of obtaining noodle dough by mixing grain flour, water, and the above-mentioned hardening agent; A process of rolling and cutting the noodle dough; This method includes [something].

[0014] The present invention also provides a method for improving the hardness of noodles, A process of obtaining noodle dough by mixing grain flour, water, and the above-mentioned hardening agent; A process of rolling and cutting the noodle dough; This method includes [something]. [Effects of the Invention]

[0015] According to the present invention, there is no need to worry about heat-induced denaturation or shedding, and the hardness of the noodles obtained by mixing any amount with grain flour to make noodle dough can be freely varied. [Modes for carrying out the invention]

[0016] (Noodle firmness enhancer) The noodle hardness enhancer of the present invention contains an active ingredient derived from the fruit part of an eggplant.

[0017] Herein, the term "noodle hardness" as used in this specification refers to the texture of noodles as evaluated through the eater's chewing. When evaluating "noodle hardness," "noodles" refers to those that have been pre-cooked for consumption, and excludes fresh noodles, dried noodles, and other items that require further preparation before consumption.

[0018] Furthermore, the term "improvement in noodle firmness" as used in this specification broadly refers to a change in the texture of noodles as evaluated through the eater's chewing, and includes, for example, the eater perceiving an increase or enhancement in the firmness of the noodles through their texture.

[0019] The eggplant, which is the component of the ingredients derived from the eggplant fruit, is a general term for plants belonging to the genus Solanum in the family Solanaceae, and is a light-colored vegetable native to India that is cultivated all over the world. There are no particular limitations on the types of eggplants, and examples include small round eggplant, round eggplant, oval eggplant, Senryo eggplant, medium-long eggplant, long eggplant, American eggplant, pouch eggplant, white eggplant, long white eggplant, green eggplant, and snake eggplant.

[0020] Furthermore, various varieties of eggplant are cultivated both domestically and internationally. Examples include domestic eggplants such as Minda eggplant, Wase Makuro eggplant, Saitama Aonasu, Tsuruhososenari eggplant, Yakinasu, Juzen eggplant, Miyuki eggplant, Nashi eggplant, Obuse Maru eggplant, Teiza eggplant, Orito eggplant, Okumikawa Tengu eggplant, Kubomaru eggplant, Shimoda eggplant, Sugitani eggplant, Takatsuki Maru eggplant, Yamashina eggplant, Kamo eggplant, Yamato Maru eggplant, Mizu eggplant, Torikai eggplant, Taya eggplant, Toichi eggplant, Kurobikari Hakata Naga eggplant, Oonaga eggplant, Aka eggplant, Higo Murasaki eggplant, Sadowara eggplant, Satsuma Shiromaru eggplant, and Kagoshima Prefecture Shiro eggplant, as well as foreign eggplant varieties such as Rosa Bianca, Zebra, Stick Taste, Firenze, Listada de Gandia, Makuapo, and Makuapo Ping Pong.

[0021] In the present invention, materials obtained from the fruit portion of eggplant can be effectively used.

[0022] Examples of the eggplant fruit part include the pericarp and flesh, and combinations thereof. Examples of materials obtained from the eggplant fruit part (i.e., materials derived from the eggplant fruit part) include the eggplant fruit part itself (non-dried body), its pulverized product (including, for example, dried powder), paste, extract, and combinations thereof.

[0023] In the present invention, for reasons such as being easily mixed with the cereal flour described later and being likely to obtain the desired effects of the present invention, the material derived from the eggplant fruit part preferably has a powder form or a form of an extract of the eggplant fruit part.

[0024] The above-mentioned eggplant is generally used as a material for various processed foods, and a large amount of by-products may be generated in the process. For example, when making processed foods from eggplant fruits, the flesh is removed, and a large amount of the pericarp is discharged as a by-product. Conventionally, such by-products have been used as livestock feed or fertilizers, or disposed of as food industry waste.

[0025] In the present invention, the eggplant by-products generated during the production of other processed foods can be used as they are as the above-mentioned eggplant fruit part. In this regard, the material derived from the eggplant fruit part in the present invention includes the above-mentioned eggplant by-products. For example, for the reason that products in line with the Sustainable Development Goals (SDGs) can be provided, the material derived from the eggplant fruit part is preferably a material derived from the eggplant pericarp.

[0026] In the present invention, when the material derived from eggplant fruit is in the form of a powder, the powder can be obtained, for example, by grinding a dried eggplant fruit using means well known in the art (e.g., a stone mill, roller mill, jet mill, hammer mill, pin mill). The average particle size of the powder when the material derived from eggplant fruit is in the form of a powder is not particularly limited, but is preferably 1 μm to 500 μm, and more preferably 10 μm to 200 μm. If the average particle size of the powder is less than 1 μm, the resulting pulverized material is prone to scattering, which can reduce the efficiency of adding it to noodles. If the average particle size of the powder exceeds 500 μm, when eating noodles made by mixing it with grain flour, the size of the powder may be felt as an unpleasant sensation in the mouth, which can reduce the texture of the noodles.

[0027] In the present invention, when the material derived from the eggplant fruit is an extract of the eggplant fruit, the extract may be an alcohol extract, a hot water or water extract, or an alcohol-water extract of the eggplant fruit, or a combination thereof. The alcohol used in the alcohol extract and alcohol-water extract is preferably a lower alcohol (alcohol with 1 to 3 carbon atoms) such as ethanol or methanol, for ease of extraction, and more preferably ethanol, for its high safety in the food industry. Examples of alcohol aqueous solutions used to obtain the alcohol-water extract include ethanol aqueous solutions of 60 v / v% to 98 v / v%.

[0028] Other extraction conditions for obtaining an extract from eggplant fruit (e.g., extraction temperature and extraction time) are not particularly limited, and appropriate conditions can be selected by those skilled in the art depending on the type and concentration of the extraction solvent used, the type and amount of eggplant fruit, etc.

[0029] The extract from the eggplant fruit may be in paste form, or it may be in powder form (for example, in the form of a dry powder).

[0030] The noodle hardness enhancer of the present invention may also contain other components.

[0031] Other ingredients include antioxidants, emulsifiers, preservatives, stabilizers, sweeteners, color fixatives, colorants, seasonings, pH adjusters, acidulants, and processing aids, as well as combinations thereof. More specific examples of these other ingredients, though not limited to, include salt, sugar, brown sugar syrup, rice koji, ascorbic acid, sodium ascorbate, calcium ascorbate, tocopherol, dried egg white, propylene glycol alginate, alcohol preparations, acetic acid, calcium lactate, emulsified oils and fats, gardenia pigment, carotenoid pigment, aspartic acid, glycine, and propylene glycol. The content of these other ingredients is not particularly limited, and appropriate amounts can be selected by those skilled in the art, as long as they do not interfere with the effects of the auxiliary ingredients.

[0032] Furthermore, the noodle hardness enhancer of the present invention may contain, for example, water (e.g., natural water, tap water, deionized water, distilled water), ethanol, or combinations thereof as a solvent. The solvent content is not particularly limited, and an appropriate amount can be selected by those skilled in the art within a range that does not inhibit the effect of the eggplant fruit-derived material.

[0033] (noodles) The noodles of the present invention contain grain flour, water, and the hardness-improving agent described above.

[0034] Grain flour is a powder obtained from various grains such as wheat flour, buckwheat flour, rice flour, and soybean flour, and is commonly used in the production of noodles. Grain flour may be used individually or in combination with other grain flours.

[0035] Water can effectively function as a “binder” between the grain flour and the hardness improver mentioned above. The water used may be the same as that used in general noodle production, and may be, for example, distilled water, deionized water, tap water, or mineral water. Alternatively, the water may be included in the form of an aqueous solution (e.g., broth) containing extracts obtained from plants and / or animals that can be used in the food industry in general.

[0036] The amount of water that can be used in the noodles of the present invention is not particularly limited, and an appropriate amount can be selected by those skilled in the art depending on, for example, the type of noodles to be made, the mass of grain flour used, etc.

[0037] The amount of the hardness-improving agent that can be used in the noodles of the present invention is not particularly limited as it varies depending on, for example, the type of noodles to be made and the mass of grain flour used, but preferably 0.1 to 3.0 parts by mass, more preferably 0.3 to 1.0 parts by mass, per 100 parts by mass of grain flour used. If the amount of the hardness-improving agent is less than 0.1 parts by mass per 100 parts by mass of grain flour used, the effect of improving the hardness of the noodles may be weakened. If the amount of the hardness-improving agent exceeds 3.0 parts by mass per 100 parts by mass of grain flour used, the resulting noodles may have a unique flavor derived from the eggplant fruit.

[0038] Furthermore, the noodles of the present invention may also contain other materials such as salt, edible oils and fats (e.g., olive oil, salad oil, corn oil, soybean oil, sesame oil, rice oil, safflower oil, perilla oil, linseed oil, fish oil, lard, tallow, chicken fat, and milk fat, and combinations thereof), modified starch, dried egg white, propylene glycol alginate, alcohol preparations, lye water, acetic acid, citric acid, malic acid, adipic acid, calcined calcium, thickening polysaccharides, calcium lactate, emulsified oils and fats, gardenia pigment, carotenoid pigment, salt, aspartic acid, glycine, and propylene glycol. These other materials are also not particularly limited, and appropriate amounts can be selected by those skilled in the art.

[0039] The noodles of the present invention may also contain other ingredients as needed. Examples of other ingredients, but are not limited to, include shelf-life extenders, pH adjusters, quality improvers, texture improvers, emulsifiers, gelling agents, preservatives, thickeners, stabilizers, sweeteners, color fixatives, colorants, seasonings, antioxidants, sugars, and processing aids, as well as combinations thereof. More specific examples of these other ingredients include, but are not limited to, starch, modified starch, dried egg white, propylene glycol alginate, alcohol preparations, lye water, acetic acid, citric acid, malic acid, adipic acid, calcined calcium, glycerin fatty acid esters, sucrose fatty acid esters, higher fatty acids, thickening polysaccharides (e.g., xanthan gum, guar gum, pectin, carrageenan), calcium lactate, emulsified oils and fats, gardenia pigment, carotenoid pigment, salt, aspartic acid, glycine, propylene glycol, maltose, trehalose, Tremella fuciformis polysaccharides, antifreeze polysaccharides, antifreeze proteins, vegetable proteins, and hydrolyzed vegetable proteins. The content of these ingredients in noodles is not particularly limited, and appropriate amounts can be appropriately selected by those skilled in the art.

[0040] Specific examples of noodles of the present invention include noodles such as udon, soba, Chinese noodles, somen, hiyamugi, pasta (including, for example, long pasta, short pasta, ravioli, lasagna, gnocchi, etc.), kishimen, hoto, hiyamugi, somen, Okinawa soba, kuzukiri, vermicelli, pho, konjac noodles, shirataki, and vermicelli; wrappers for dim sum such as gyoza, spring rolls, xiaolongbao, and shumai; and noodle products and dim sum products composed of combinations of these with other food ingredients (including, for example, soups, condiments, and fillings, and combinations thereof).

[0041] (Method of manufacturing noodles) The noodles of the present invention can be manufactured, for example, as follows.

[0042] First, the grain flour, water, and the hardening agent mentioned above are mixed together with other materials and / or other ingredients as needed to make the noodle dough.

[0043] The mixture containing the above-mentioned grain flour, water, and hardness improver may be mixed using, for example, a commercially available noodle-making machine or mixer. By kneading the mixture appropriately, the final noodles can be given a predetermined texture.

[0044] This is how the noodle dough is made.

[0045] Next, this noodle dough is rolled and cut.

[0046] The noodle dough is rolled and cut using methods known in the art, and shaped according to the type of noodles to be made.

[0047] Noodles can be manufactured in this way.

[0048] The resulting noodles may be stored as raw noodles for a specified period, or they may be subsequently cooked.

[0049] Cooking is performed by boiling, steaming, or baking the noodles at a predetermined temperature, or a combination thereof. Alternatively, the noodle dough may be heated by microwave irradiation in addition to or without these processes.

[0050] The noodles of the present invention can have various hardnesses depending on, for example, the amount of hardness-improving agent added to the noodle dough. This is useful because, for example, the hardness of the noodles can be easily improved using only a hardness-improving agent. [Examples]

[0051] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0052] (Example 1: Preparation of a noodle hardness improver (E1) using eggplant peel) Eggplant peel was obtained by removing the flesh from commercially available eggplant fruit (medium-long eggplant). After freeze-drying this eggplant peel, it was ground in a stone mill until the average particle size was approximately 100 μm, thereby obtaining approximately 50 g of noodle hardness improver (E1) composed of the ground eggplant peel.

[0053] (Example 2: Preparation of a noodle hardness improver (E2) using eggplant pulp) Approximately 50 g of a noodle hardness enhancer (E2) composed of crushed eggplant fruit was obtained by extracting the flesh from commercially available eggplant fruit (medium-long eggplant), freeze-drying it, and then grinding it in a stone mill until the average particle size was approximately 100 μm.

[0054] (Examples 3 and 4: Preparation of noodle hardness improvers (E3) and (E4) using eggplant peel extract) Water was measured into a stainless steel container and heated to 60°C in a water bath. Once the liquid temperature reached 60°C, dried eggplant peel obtained from commercially available eggplant fruit (medium-long eggplant) was added. The mass ratio of the added dried eggplant peel to the water was 1:40.

[0055] After adding the ingredients, the mixture was placed in a propeller mixer and extracted at 60°C for 2 hours while stirring. After extraction, the supernatant and residue were separated by suction filtration, and the mass of each was measured before freeze-drying. After drying, the mass of the solids recovered from the supernatant and residue was measured. The solids obtained from the supernatant were designated as a noodle hardness enhancer (E3) consisting of a water-soluble fraction containing polyphenols. On the other hand, the solids obtained from the residue were designated as a noodle hardness enhancer (E4) consisting of a water-insoluble fraction containing fiber.

[0056] Table 1 shows the recovery rates and relative ratios of the noodle hardness improver (E3) composed of the water-soluble fraction recovered from the dried eggplant peel used, and the noodle hardness improver (E4) composed of the water-insoluble fraction.

[0057] [Table 1]

[0058] For both noodle hardness improvers (E3) and (E4), the solids obtained were ground in a mortar until the average particle size was approximately 100 μm for the tests described later.

[0059] (Example 5: Preparation and evaluation of boiled udon noodles (UE1)) In a multi-purpose mixer (manufactured by Shinagawa Kogyosho Co., Ltd.), 70 parts by mass of medium-strength flour, 30 parts by mass of modified starch, and 0.2 parts by mass of the noodle hardness improver (E1) (derived from eggplant peel) prepared in Example 1 were added and mixed according to the formulation shown in Table 2. Then, 42 parts by mass of an aqueous solution prepared by dissolving 2 parts by mass of salt in 40 parts by mass of water were added and mixed for 8 minutes to obtain dough. This dough was compounded in a noodle-making machine (manufactured by Fukuda Menki Co., Ltd.), and the resulting noodle sheet was aged at room temperature for 30 minutes. After aging, it was rolled to a thickness of 3.0 mm and cut using a No. 8 square cutting blade to obtain fresh udon noodles. These fresh udon noodles were boiled in hot water for 10 minutes, rinsed with tap water for 30 seconds, and then immersed in water at approximately 5°C for 30 seconds to obtain boiled udon noodles (UE1).

[0060] Next, the prepared boiled udon noodles (UE1) were filled into polystyrene containers, sealed, and stored at 10°C for 24 hours. Ten panelists evaluated the texture (hardness, stickiness, and smoothness) according to the following evaluation criteria, comparing it to the boiled udon noodles (UC1) obtained in Comparative Example 1 (described later), which were scored on a scale of 3. The average score (rounded to two decimal places) was calculated. The results are shown in Table 3.

[0061] (1) Criteria for evaluating the firmness of boiled udon noodles The boiled udon noodles obtained were found to be significantly harder compared to the boiled udon noodles (UC1) in Comparative Example 1. The boiled udon noodles obtained were found to be firmer compared to the boiled udon noodles (UC1) of Comparative Example 1. The boiled udon noodles obtained were in a state of almost the same hardness as the boiled udon noodles (UC1) of Comparative Example 1. The boiled udon noodles obtained were softer compared to the boiled udon noodles (UC1) in Comparative Example 1. One boiled udon noodle was significantly softer than the boiled udon noodle (UC1) from Comparative Example 1.

[0062] (2) Criteria for evaluating the stickiness of boiled udon noodles The boiled udon noodles obtained were found to be significantly stickier compared to the boiled udon noodles (UC1) in Comparative Example 1. The boiled udon noodles obtained were found to be more viscous compared to the boiled udon noodles of Comparative Example 1 (UC1). The boiled udon noodles obtained had a viscosity almost equivalent to that of the boiled udon noodles (UC1) in Comparative Example 1. The boiled udon noodles obtained in the second sample lacked the stickiness compared to the boiled udon noodles (UC1) in Comparative Example 1. One boiled udon noodle sample obtained showed no stickiness whatsoever compared to the boiled udon noodle sample from Comparative Example 1 (UC1).

[0063] (3) Criteria for evaluating the smoothness of boiled udon noodles The boiled udon noodles obtained were found to be significantly smoother compared to the boiled udon noodles of Comparative Example 1 (UC1). The boiled udon noodles obtained were found to be smoother compared to the boiled udon noodles of Comparative Example 1 (UC1). The boiled udon noodles obtained were in a state of smoothness almost equivalent to that of the boiled udon noodles (UC1) in Comparative Example 1. The boiled udon noodles obtained in the second test were not as smooth as those in Comparative Example 1 (UC1). One boiled udon noodle was completely lacking in smoothness compared to the boiled udon noodle (UC1) of Comparative Example 1.

[0064] (Example 6: Preparation and evaluation of boiled udon noodles (UE2)) Boiled udon noodles (UE2) were prepared in the same manner as in Example 5, except that the amount of noodle hardness improver (E1) added was changed to 0.5 parts by mass. The texture of these boiled udon noodles (UE2) was evaluated in the same manner as in Example 5, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 3.

[0065] (Example 7: Preparation and evaluation of boiled udon noodles (UE3)) Boiled udon noodles (UE3) were prepared in the same manner as in Example 5, except that the amount of noodle hardness improver (E1) added was changed to 1 part by mass. The texture of these boiled udon noodles (UE3) was evaluated in the same manner as in Example 5, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 3.

[0066] (Comparative Example 1: Preparation and Evaluation of Boiled Udon Noodles (UC1)) Boiled udon noodles (UC1) were prepared in the same manner as in Example 5, except that the noodle hardness improver (E1) prepared in Example 1 was not added. The texture of these boiled udon noodles (UC1) was evaluated in the same manner as in Example 5, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 3.

[0067] [Table 2]

[0068] [Table 3]

[0069] As shown in Table 3, the boiled udon noodles (UE1) to (UE3) of Examples 5 to 7, to which the noodle hardness improver (E1) obtained in Example 1 was added, all showed improved noodle hardness compared to the boiled udon noodles (UC1) of Comparative Example 1, to which the improver (E1) was not added. Furthermore, comparing the boiled udon noodles (UE1) to (UE3) of Examples 5 to 7, it can be seen that the higher the amount of improver (E1) added, the greater the tendency for the resulting boiled udon noodles to be hard.

[0070] Furthermore, it was found that these changes in the physical properties of the boiled udon noodles occurred not only in the hardness, which was evaluated by sensory evaluation, but also in the stickiness and smoothness of the noodles.

[0071] (Example 8: Preparation and evaluation of boiled Chinese noodles (CE1)) In a multi-purpose mixer (manufactured by Shinagawa Kogyosho Co., Ltd.), 100 parts by mass of semi-strong flour and 0.2 parts by mass of the noodle hardness improver (E1) (using eggplant peel) prepared in Example 1 were added and mixed according to the formulation shown in Table 4. Then, 37 parts by mass of a solution prepared by mixing 33 parts by mass of 6° Baume lye water, 3 parts by mass of an ethanol preparation (75% concentration), and 1 part by mass of salt were added and mixed for 8 minutes to obtain dough. This dough was compounded in a noodle-making machine (manufactured by Fukuda Menki Co., Ltd.), and the resulting noodle sheet was aged at room temperature for 30 minutes. After aging, it was rolled to a thickness of 1.5 mm and cut using a No. 18 square cutting blade to obtain fresh Chinese noodles.

[0072] These fresh Chinese noodles were boiled in hot water for 2 minutes and 30 seconds, rinsed with tap water for 30 seconds, and then immersed in water at approximately 5°C for 30 seconds to obtain boiled Chinese noodles (CE1).

[0073] Next, the prepared boiled Chinese noodles (CE1) were filled into polystyrene containers, sealed, and stored at 10°C for 24 hours. Ten panelists evaluated the texture (hardness, stickiness, and smoothness) according to the following evaluation criteria, comparing it to the boiled Chinese noodles (CC1) obtained in Comparative Example 2 (described later), which were scored at 3 points. The average score (rounded to two decimal places) was calculated. The results are shown in Table 5.

[0074] (1) Criteria for evaluating the firmness of boiled Chinese noodles The boiled Chinese noodles obtained were found to be significantly harder compared to the boiled Chinese noodles (CC1) of Comparative Example 2. 4. The boiled Chinese noodles obtained were found to be firmer compared to the boiled Chinese noodles (CC1) of Comparative Example 2. 3. The boiled Chinese noodles obtained had a hardness that was almost the same as the boiled Chinese noodles (CC1) of Comparative Example 2. Two boiled Chinese noodles were obtained, and compared to the boiled Chinese noodles (CC1) of Comparative Example 2, they were softer. One point: The boiled Chinese noodles obtained were significantly softer compared to the boiled Chinese noodles (CC1) of Comparative Example 2.

[0075] (2) Criteria for evaluating the stickiness of boiled Chinese noodles The boiled Chinese noodles obtained were found to be significantly stickier compared to the boiled Chinese noodles (CC1) of Comparative Example 2. 4. The boiled Chinese noodles obtained were found to be more sticky compared to the boiled Chinese noodles (CC1) of Comparative Example 2. 3. The boiled Chinese noodles obtained had a viscosity that was almost the same as that of the boiled Chinese noodles (CC1) in Comparative Example 2. Two boiled Chinese noodles were obtained, and compared to the boiled Chinese noodles of Comparative Example 2 (CC1), they did not exhibit the same level of stickiness. 1. The boiled Chinese noodles obtained were completely lacking in stickiness compared to the boiled Chinese noodles (CC1) of Comparative Example 2.

[0076] (3) Criteria for evaluating the smoothness of boiled Chinese noodles The boiled Chinese noodles obtained were found to be significantly smoother compared to the boiled Chinese noodles (CC1) of Comparative Example 2. 4. The boiled Chinese noodles obtained were found to be smoother compared to the boiled Chinese noodles (CC1) of Comparative Example 2. 3. The boiled Chinese noodles obtained had a smoothness almost equivalent to that of the boiled Chinese noodles (CC1) in Comparative Example 2. Two boiled Chinese noodles were obtained, and compared to the boiled Chinese noodles of Comparative Example 2 (CC1), they did not feel as smooth. One point: The boiled Chinese noodles obtained were not smooth at all compared to the boiled Chinese noodles (CC1) of Comparative Example 2.

[0077] (Example 9: Preparation and evaluation of boiled Chinese noodles (CE2)) Boiled Chinese noodles (CE2) were obtained in the same manner as in Example 8, except that the amount of noodle hardness improver (E1) added was changed to 0.5 parts by mass. For these boiled Chinese noodles (CE2), the hardness, stickiness, and smoothness were evaluated as textures in the same manner as in Example 8, and the average score was calculated. The results are shown in Table 5.

[0078] (Example 10: Preparation and evaluation of boiled Chinese noodles (CE3)) Boiled Chinese noodles (CE3) were obtained in the same manner as in Example 8, except that the amount of noodle hardness improver (E1) added was changed to 1 part by mass. For these boiled Chinese noodles (CE3), the hardness, stickiness, and smoothness were evaluated as textures in the same manner as in Example 8, and the average score was calculated. The results are shown in Table 5.

[0079] (Comparative Example 2: Preparation and Evaluation of Boiled Chinese Noodles (CC1)) Boiled Chinese noodles (CC1) were obtained in the same manner as in Example 8, except that the noodle hardness enhancer (E1) prepared in Example 1 was not added. The texture of these boiled Chinese noodles (CC1) was evaluated in the same manner as in Example 8, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 5.

[0080] [Table 4]

[0081] [Table 5]

[0082] As shown in Table 5, the boiled Chinese noodles (CE1) to (CE3) of Examples 8 to 10, to which the noodle hardness improver (E1) obtained in Example 1 was added, all showed improved noodle hardness compared to the boiled Chinese noodles (CC1) of Comparative Example 2, to which the improver (E1) was not added. Furthermore, comparing the boiled Chinese noodles (CE1) to (CE3) of Examples 8 to 10, it can be seen that the harder the resulting boiled Chinese noodles tended to be as the amount of improver (E1) added increased.

[0083] Furthermore, it was found that these changes in the physical properties of the boiled Chinese noodles occurred not only in the hardness, which was evaluated by sensory evaluation, but also in the stickiness and smoothness of the noodles.

[0084] (Example 11: Preparation and evaluation of boiled udon noodles (UE4)) In a multi-purpose mixer (manufactured by Shinagawa Kogyosho Co., Ltd.), 70 parts by mass of medium flour, 30 parts by mass of modified starch, and 0.5 parts by mass of the noodle hardness improver (E2) (derived from eggplant pulp) prepared in Example 2 were added and mixed according to the formulation shown in Table 6. Then, 42 parts by mass of an aqueous solution prepared by dissolving 2 parts by mass of salt in 40 parts by mass of water were added and mixed for 8 minutes to obtain dough. This dough was compounded in a noodle-making machine (manufactured by Fukuda Menki Co., Ltd.), and the resulting noodle sheet was aged at room temperature for 30 minutes. After aging, it was rolled to a thickness of 3.0 mm and cut using a No. 8 square cutting blade to obtain fresh udon noodles. These fresh udon noodles were boiled in hot water for 10 minutes, rinsed with tap water for 30 seconds, and then immersed in water at approximately 5°C for 30 seconds to obtain boiled udon noodles (UE4).

[0085] Next, the prepared boiled udon noodles (UE4) were filled into polystyrene containers, sealed, and stored at 10°C for 24 hours. Ten panelists evaluated the texture (hardness, stickiness, and smoothness) according to the evaluation criteria described in Example 5, comparing it to the boiled udon noodles (UC3) obtained in Comparative Example 3 (described later), where the hardness, stickiness, and smoothness were set to 3 points. The average score (rounded to two decimal places) was calculated. The results are shown in Table 7.

[0086] For comparison, Tables 6 and 7 also show the formulation and results (Examples 6 and 7) of boiled udon noodles obtained using the noodle hardness enhancer (E1) (derived from eggplant peel) prepared in Example 1.

[0087] (Example 12: Preparation and evaluation of boiled udon noodles (UE5)) Boiled udon noodles (UE5) were prepared in the same manner as in Example 11, except that the amount of noodle hardness improver (E2) added was changed to 1 part by mass. The texture of these boiled udon noodles (UE5) was evaluated in the same manner as in Example 11, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 7.

[0088] (Comparative Example 3: Preparation and Evaluation of Boiled Udon Noodles (UC3)) Boiled udon noodles (UC3) were prepared in the same manner as in Example 11, except that the noodle hardness improver (E2) prepared in Example 2 was not added. The texture of these boiled udon noodles (UC3) was evaluated in the same manner as in Example 11, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 7.

[0089] [Table 6]

[0090] [Table 7]

[0091] As shown in Table 7, the boiled udon noodles (UE4) and (UE5) from Examples 11 and 12, to which the noodle hardness improver (E2) obtained in Example 2 was added, both showed improved noodle hardness compared to the boiled udon noodles (UC3) from Comparative Example 3, to which the improver (E2) was not added. Furthermore, comparing the boiled udon noodles (UE4) and (UE5) from Examples 11 and 12, there was a tendency for the hardness of the resulting boiled udon noodles to increase as the amount of improver (E1) added increased.

[0092] Furthermore, these changes in the physical properties of the boiled udon noodles were observed not only in the hardness, which was evaluated through sensory evaluation, but also in the stickiness and smoothness of the noodles.

[0093] On the other hand, when comparing the boiled udon noodles (UE2) and (UE3) of Examples 6 and 7 with the boiled udon noodles (UE4) and (UE5) of Examples 11 and 12, the boiled udon noodles (UE2) and (UE3) of Examples 6 and 7, to which the eggplant peel-derived improver (E1) was added, showed improvement in all aspects of noodle hardness, stickiness, and smoothness compared to the boiled udon noodles (UE4) and (UE5) of Examples 11 and 12, to which the eggplant pulp-derived improver (E2) was added. From this, it can be seen that the improver (E1) using pulverized eggplant peel is more useful than the improver (E2) using pulverized eggplant pulp for improving the hardness, stickiness, and smoothness of the resulting boiled udon noodles.

[0094] (Example 13: Preparation and evaluation of boiled udon noodles (UE6)) In a multi-purpose mixer (manufactured by Shinagawa Kogyosho Co., Ltd.), 70 parts by mass of medium-strength flour, 30 parts by mass of modified starch, and 0.0228 parts by mass of the noodle hardness improver (E3) (water-soluble fraction recovered from dried eggplant peel) prepared in Example 3 were added and mixed according to the formulation shown in Table 8. Then, 42 parts by mass of an aqueous solution prepared by dissolving 2 parts by mass of salt in 40 parts by mass of water were added and mixed for 8 minutes to obtain dough. This dough was compounded in a noodle-making machine (manufactured by Fukuda Menki Co., Ltd.), and the resulting noodle sheet was aged at room temperature for 30 minutes. After aging, it was rolled to a thickness of 3.0 mm and cut using an 8-square cutting blade to obtain fresh udon noodles. These fresh udon noodles were boiled in hot water for 10 minutes, rinsed with tap water for 30 seconds, and then immersed in water at approximately 5°C for 30 seconds to obtain boiled udon noodles (UE6).

[0095] Next, the prepared boiled udon noodles (UE6) were filled into polystyrene containers, sealed, and stored at 10°C for 24 hours. Ten panelists evaluated the texture (hardness, stickiness, and smoothness) according to the evaluation criteria described in Example 5, comparing it to the boiled udon noodles (UC4) obtained in Comparative Example 4 (described later), where the hardness, stickiness, and smoothness were set to 3 points. The average score (rounded to two decimal places) was calculated. The results are shown in Table 9.

[0096] For comparison, Tables 8 and 9 also show the formulation and results (Example 7) of boiled udon noodles obtained using the noodle hardness enhancer (E1) (derived from eggplant peel) prepared in Example 1.

[0097] (Example 14: Preparation and evaluation of boiled udon noodles (UE7)) Boiled udon noodles (UE7) were obtained in the same manner as in Example 13, except that 0.744 parts by mass of the noodle hardness improver (E4) (water-insoluble fraction recovered from dried eggplant peel) prepared in Example 4 was used instead of the noodle hardness improver (E3) prepared in Example 3. The texture of these boiled udon noodles (UE7) was evaluated in the same manner as in Example 13, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 9.

[0098] (Example 15: Preparation and evaluation of boiled udon noodles (UE8)) Boiled udon noodles (UE8) were prepared in the same manner as in Example 13, except that 0.228 parts by mass of noodle hardness improver (E3) prepared in Example 3 was added along with 0.744 parts by mass of noodle hardness improver (E4) (water-insoluble fraction recovered from dried eggplant peel) prepared in Example 4. The texture of these boiled udon noodles (UE8) was evaluated in the same manner as in Example 13, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 9.

[0099] (Comparative Example 4: Preparation and Evaluation of Boiled Udon Noodles (UC4)) Boiled udon noodles (UC4) were obtained in the same manner as in Example 13, except that the noodle hardness improver (E3) prepared in Example 3 was not added. The texture of these boiled udon noodles (UC4) was evaluated in the same manner as in Example 13, including hardness, stickiness, and smoothness, and the average score was calculated. The results are shown in Table 9.

[0100] [Table 8]

[0101] [Table 9]

[0102] As shown in Table 9, both the boiled udon noodles of Example 13 (UE6), to which the noodle hardness improver (E3) obtained in Example 3 was added, and the boiled udon noodles of Example 14 (UE7), to which the noodle hardness improver (E4) obtained in Example 4 was added, showed improved noodle hardness compared to the boiled udon noodles of Comparative Example 4 (UC4), to which the improver was not added. Furthermore, comparing the boiled udon noodles of Examples 13 and 14 (UE6) and (UE7), using the improver (E4) containing the water-insoluble fraction of eggplant peel tended to result in greater improvement in the hardness, stickiness, and smoothness of the resulting boiled udon noodles compared to using the improver (E3) containing the water-soluble fraction of eggplant peel.

[0103] Furthermore, it can be seen that the boiled udon noodles (UE8) of Example 15, which contained both improvers (E3) and (E4) obtained in Examples 3 and 4, showed excellent results in terms of noodle hardness, stickiness, and smoothness, comparable to the boiled udon noodles (UE3) of Example 7, which used improver (E1) obtained from crushed eggplant peel without any extraction procedure. [Industrial applicability]

[0104] This invention is useful, for example, in the food industry; in restaurants and other food service establishments; in retail stores such as convenience stores, supermarkets, and department stores; and the like.

Claims

1. A noodle texture enhancer containing an active ingredient derived from eggplant fruit.

2. The noodle hardness enhancer according to claim 1, wherein the material derived from the eggplant fruit part includes a material derived from the eggplant peel.

3. The noodle hardness enhancer according to claim 1, wherein the material derived from the eggplant fruit part is in the form of a powder.

4. The noodle hardness enhancer according to claim 1, wherein the material derived from the eggplant fruit part is an extract of the eggplant fruit part.

5. Noodles containing grain flour, water, and a hardness improver according to any one of claims 1 to 4.

6. A method for manufacturing noodles, A step of obtaining noodle dough by mixing grain flour, water, and a hardness improver according to any one of claims 1 to 4; The process of rolling and cutting the noodle dough; Methods that include...

7. A method for improving the firmness of noodles, A step of obtaining noodle dough by mixing grain flour, water, and a hardness improver according to any one of claims 1 to 4; The process of rolling and cutting the noodle dough; Methods that include...

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