An agent for inhibiting the overcooking of noodles, and noodles using the same and a method for manufacturing the same.

Abstract

To provide a noodle soggy-suppressant that can effectively suppress sogginess after boiling and maintain the good texture immediately after boiling for a longer period of time, as well as noodles using the same and a method for producing the same. [Solution] The noodle soggy inhibitor of the present invention contains an active ingredient derived from the fruit part of an eggplant. The noodle soggy inhibitor of the present invention does not require any concern about denaturation or detachment due to heat, and can easily suppress the sogginess of noodles obtained by mixing any amount with grain flour to make noodle dough.

Description

Technical Field

[0001] The present invention relates to a boiling elongation inhibitor for noodles, 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 the eater.

[0003] Here, many noodles are boiled before eating. Generally, the longer the boiling time, the more water the noodles take in and the softer they become. In some cases, the firmness that is desired may be lost, leading to a deterioration in texture. Such a state where the texture has deteriorated is also referred to as "the noodles have elongated during boiling".

[0004] The state where the noodles have elongated during boiling may also occur when the boiled noodles are allowed to cool as they are, that is, without artificially rapidly cooling the surface temperature of the noodles. Therefore, efforts are being made every day to prevent or suppress the boiling elongation of noodles in order to maintain a good texture of the noodles.

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to solve the above problems, and to provide a boiling elongation inhibitor for noodles that can effectively suppress the boiling elongation of noodles after boiling and can maintain a good texture immediately after boiling for a longer time, as well as noodles using the same and a method for producing the same.

Means for Solving the Problems

[0006] [[ID=三十六]] The present invention is a boiling elongation inhibitor for noodles containing a material derived from the eggplant fruit part as an active ingredient.

[0007] In one embodiment, the eggplant fruit-derived material includes an eggplant peel-derived material.

[0008] In one embodiment, the material derived from the eggplant fruit part is in the form of a powder.

[0009] In one embodiment, the material derived from the eggplant fruit part is an extract of the eggplant fruit part.

[0010] The present invention also relates to noodles containing grain flour, water, and the above-mentioned anti-sogginess agent.

[0011] 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 anti-sogginess agent during boiling; A process of rolling and cutting the noodle dough to obtain fresh noodles; The process of boiling the fresh noodles; This method includes [something].

[0012] The present invention also provides a method for suppressing the overcooking of noodles, A process of obtaining noodle dough by mixing grain flour, water, and the above-mentioned anti-sogginess agent during boiling; A process of rolling and cutting the noodle dough to obtain fresh noodles; The process of boiling the fresh noodles; This method includes [something]. [Effects of the Invention]

[0013] According to the present invention, there is no need to worry about heat-induced denaturation or detachment, and the sogginess of noodles obtained by mixing any amount of grain flour with the noodle dough can be easily suppressed. [Modes for carrying out the invention]

[0014] (An agent to prevent noodles from becoming soggy when boiled) The noodle overcooking inhibitor of the present invention contains an active ingredient derived from the fruit part of an eggplant.

[0015] Herein, the term "noodle sogginess" as used herein refers to the texture of noodles as evaluated through the eater's chewing, and means that the noodles become soft over time due to the heat imparted during boiling, resulting in a loss of a texture that the eater perceives as good. When evaluating "noodle sogginess," "noodles" refers to those that have been pre-cooked for consumption, and excludes fresh noodles, dried noodles, and other items that require further cooking to become edible.

[0016] 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.

[0017] 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.

[0018] In the present invention, materials obtained from the fruit portion of eggplant can be effectively used.

[0019] Examples of the eggplant fruit part include the fruit skin 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), its pulverized product (including, for example, dried powder), paste, extract, and combinations thereof.

[0020] In the present invention, for reasons such as being easily mixed with the cereal powder 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 the form of an extract of the eggplant fruit part.

[0021] 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 the flesh is removed from the eggplant fruit for processed foods, a large amount of the fruit skin is discharged as a by-product. These by-products have conventionally been used as livestock feed or fertilizers, or disposed of as food industry waste.

[0022] In the present invention, the eggplant by-products generated during the production of other processed foods can be directly used 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, since it is possible to provide products in line with the Sustainable Development Goals (SDGs), the material derived from the eggplant fruit part is preferably a material derived from the eggplant skin.

[0023] In the present invention, when the material derived from the eggplant fruit part has a powder form, the powder can be obtained, for example, by pulverizing a dried product of the eggplant fruit part using means well-known in the art (e.g., mortar, roller mill, jet mill, hammer mill, pin mill). When the material derived from the eggplant fruit part has a powder form, the average particle size of the powder is not particularly limited, but is preferably 1 μm to 500 μm, more preferably 10 μm to 200 μm. When the average particle size of the powder is less than 1 μm, the resulting pulverized product is likely to scatter, and the working efficiency when adding it to noodles may deteriorate. When the average particle size of the powder exceeds 500 μm, when eating noodles finished by mixing with cereal powder, the size of the powder may be felt as a sense of discomfort in the mouth, and the texture of the noodles may be deteriorated.

[0024] In the present invention, when the material derived from the eggplant fruit part is an extract of the eggplant fruit part, examples of the extract include an alcohol extract of the eggplant fruit part, a hot water or water extract, and an alcohol-water extract, as well as combinations thereof. The alcohol used in the alcohol extract and the alcohol-water extract is preferably a lower alcohol (alcohol having 1 to 3 carbon atoms) such as ethanol and methanol because the extraction operation is easy, and more preferably ethanol because of high safety in the food field. Examples of the aqueous alcohol solution used for obtaining the alcohol-water extract include an ethanol aqueous solution of 60 v / v% to 98 v / v%.

[0025] Other extraction conditions (e.g., extraction temperature and extraction time) for obtaining the extract of the eggplant fruit part are not particularly limited, and appropriate conditions can be selected by those skilled in the art according to the type and concentration of the extraction solvent used, the type and amount of the eggplant fruit part, and the like.

[0026] The extract of the eggplant fruit part may itself be in a paste form, or may be in a powder form (e.g., may have a form of a dried powder).

[0027] [[ID=ID=16]]The noodle boiling elongation inhibitor of the present invention may also contain other components.

[0028] 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.

[0029] Furthermore, the noodle overcooking inhibitor 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.

[0030] (noodles) The noodles of the present invention contain grain flour, water, and the above-mentioned anti-sogginess agent.

[0031] Grain flour is a powder obtained from various grains such as wheat flour, buckwheat flour, rice flour, and soybean flour, and is used in the general production of noodles. Grain flour may be used individually or in combination with other grain flours.

[0032] Water can effectively function as a type of "binder" between the grain flour and the above-mentioned anti-sogginess agent. 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.

[0033] 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.

[0034] The amount of the anti-sogginess agent 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 the grain flour used. However, it is 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 the grain flour used. If the amount of the anti-sogginess agent is less than 0.1 parts by mass per 100 parts by mass of the grain flour used, the effect of suppressing the sogginess of the noodles may be weakened. If the amount of the anti-sogginess agent is more than 3.0 parts by mass per 100 parts by mass of the grain flour used, the resulting noodles may have a unique flavor derived from the eggplant fruit.

[0035] 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.

[0036] 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.

[0037] Specific examples of noodles of the present invention include 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, and glass noodles.

[0038] (Method of manufacturing noodles) The noodles of the present invention can be manufactured, for example, as follows.

[0039] First, the grain flour, water, and the above-mentioned anti-sogginess agent are mixed together with other ingredients and / or components as needed to make the noodle dough.

[0040] The mixture containing the above-mentioned grain flour, water, and a noodle-stretching inhibitor 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.

[0041] This is how the noodle dough is made.

[0042] Next, this noodle dough is rolled and cut to produce fresh noodles.

[0043] The noodle dough is rolled and cut using methods known in the art, and is formed into the form of fresh noodles according to the type of noodles to be made.

[0044] After that, the fresh noodles are boiled.

[0045] For boiling fresh noodles, for example, boiling water is used. Depending on the type of noodles being prepared, the boiling water may contain salt, food stock or seasonings, various oils and fats (e.g., olive oil, palm oil, salad oil, etc.). The temperature of the boiling water is not particularly limited, but is preferably 90°C to 100°C, more preferably 95°C to 98°C. The time required to boil the fresh noodles is also not particularly limited. An appropriate time can be selected by those skilled in the art depending on the type and quantity of fresh noodles to be boiled, the desired firmness of the noodles after boiling, etc.

[0046] Noodles can be manufactured in this way.

[0047] In this invention, noodles immediately after boiling can be left to cool without being exposed to ice water or cold water, thus preventing them from becoming soggy. Therefore, there is no particular need to quickly transfer the noodles to ice water or cold water immediately after boiling, which makes it possible to omit or simplify cooling equipment for boiled noodles in food factories, for example. Furthermore, in ordinary households, there is no need to quickly cool the noodles in ice water or cold water immediately after boiling, thus freeing them from the time constraints of conventional cooking procedures. [Examples]

[0048] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0049] (Example 1: Preparation of a noodle overcooking inhibitor (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 a noodle overcooking inhibitor (E1) composed of the ground eggplant peel.

[0050] (Example 2: Preparation of a noodle overcooking inhibitor (E2) using eggplant pulp) Approximately 50g of a noodle soggy inhibitor (E2) composed of crushed eggplant fruit was obtained by removing the flesh from commercially available medium-long eggplants, freeze-drying it, and then grinding it in a stone mill until the average particle size was approximately 100 μm.

[0051] (Examples 3 and 4: Preparation of noodle soggy inhibitors (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.

[0052] 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 soggy inhibitor (E3) consisting of a water-soluble fraction containing polyphenols. On the other hand, the solids obtained from the residue were designated as a noodle soggy inhibitor (E4) consisting of a water-insoluble fraction containing fiber.

[0053] Table 1 shows the recovery rates and relative ratios of the noodle soggy inhibitor (E3) composed of the water-soluble fraction recovered from the dried eggplant peel used, and the noodle soggy inhibitor (E4) composed of the water-insoluble fraction.

[0054] [Table 1]

[0055] (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 sogginess inhibitor (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.

[0056] Next, the raw udon noodles were placed in a polystyrene bag, sealed, and stored at 10°C for 24 hours. After storage, the raw udon noodles were boiled in boiling water for 10 minutes to obtain cooked udon noodles (UE1). These cooked udon noodles (UE1) were immediately placed in soup, and the difference in texture immediately after being placed in the soup and after 8 minutes was evaluated by 10 panelists according to the following evaluation criteria, and the average score (rounded to two decimal places) was calculated. The results are shown in Table 3.

[0057] (Evaluation criteria for the degree of sogginess of boiled udon noodles) I felt there was absolutely no difference in texture between the boiled udon noodles I obtained (5 points) and the noodles immediately after adding them to the soup and after 8 minutes. Regarding the boiled udon noodles, there was a slight difference in texture between immediately after adding them to the soup and after 8 minutes, but it was not enough to be considered unpleasant. Regarding the boiled udon noodles obtained, there was a clear difference in texture between immediately after adding them to the soup and after 8 minutes, but I felt that this did not affect the ability to continue eating them. Regarding the boiled udon noodles, there was a clear difference in texture between immediately after adding them to the soup and after 8 minutes, making it somewhat difficult to continue eating them. One point: Regarding the boiled udon noodles obtained, there was a clear difference in texture between immediately after adding them to the soup and after 8 minutes. The noodles were completely overcooked and difficult to eat.

[0058] (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 sogginess inhibitor (E1) added was changed to 0.5 parts by mass. The sogginess of these boiled udon noodles (UE2) was evaluated in the same manner as in Example 5, and the average score was calculated. The results are shown in Table 3.

[0059] (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 sogginess inhibitor (E1) added was changed to 1 part by mass. The sogginess of these boiled udon noodles (UE3) was evaluated in the same manner as in Example 5, and the average score was calculated. The results are shown in Table 3.

[0060] (Comparative Example 1: Preparation and Evaluation of Boiled Udon Noodles (UC1)) Boiled udon noodles (UC1) were obtained in the same manner as in Example 5, except that the noodle sogginess inhibitor (E1) prepared in Example 1 was not added. The sogginess of these boiled udon noodles (UC1) was evaluated in the same manner as in Example 5, and the average score was calculated. The results are shown in Table 3.

[0061] [Table 2]

[0062] [Table 3]

[0063] As shown in Table 3, the boiled udon noodles (UE1) to (UE3) of Examples 5 to 7, to which the noodle sogginess inhibitor (E1) obtained in Example 1 was added, all showed suppressed sogginess compared to the boiled udon noodles (UC1) of Comparative Example 1, to which the sogginess inhibitor (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 sogginess inhibitor (E1) added, the greater the effect of suppressing sogginess in the resulting boiled udon noodles (i.e., the higher the score). [Industrial applicability]

[0064] 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 cooking agent that contains an active ingredient derived from eggplant fruit.

2. The noodle soggy inhibitor according to claim 1, wherein the material derived from the eggplant fruit part includes a material derived from the eggplant skin.

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

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

5. Noodles comprising grain flour, water, and a boiling soreness inhibitor 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 boiling soreness inhibitor according to any one of claims 1 to 4; A process of rolling and cutting the noodle dough to obtain fresh noodles; The process of boiling the fresh noodles; Methods that include...

7. A method for suppressing the overcooking of noodles, A step of obtaining noodle dough by mixing grain flour, water, and a boiling soreness inhibitor according to any one of claims 1 to 4; A process of rolling and cutting the noodle dough to obtain fresh noodles; The process of boiling the fresh noodles; Methods that include...

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