An agent for improving the loosening of noodles, and noodles using the same and a method for manufacturing the same.

Abstract

To provide a noodle loosening enhancer that can effectively improve the loosening properties of noodles, as well as noodles using the same and a method for producing the same. [Solution] The noodle loosening agent of the present invention contains an active ingredient derived from the fruit part of an eggplant. The noodle loosening agent of the present invention reduces the opportunity for the resulting noodles to stick together, thereby avoiding deterioration of texture, and also prevents a large amount of noodles from sticking together when picked up with chopsticks or a fork.

Description

Technical Field

[0001] The present invention relates to a noodle loosening 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. The ease of loosening of such noodles also greatly affects the satisfaction of consumers.

[0003] The ease of loosening of noodles is greatly affected by the degree of alphaization (gelatinization) of starches in the noodle strands that make up the noodles.

[0004] Here, it is known that as the alphaization of starches contained in noodles progresses, the noodle strands are bound to each other, increasing the "adhesiveness" that affects the so-called looseness of these noodles. When the "adhesiveness" of noodles increases, it becomes difficult to pick them up using chopsticks or a fork, resulting in inconveniences in eating such as deterioration of the texture.

[0005] Currently, various noodles are sold at convenience stores and supermarkets. Among them, noodles that are difficult to loosen reduce consumers' willingness to purchase. In addition, since their "looseness" may be lost over time, it has also been pointed out that it is not possible to spend time on transportation and display. Therefore, improving the "looseness" of these noodles has become an urgent issue.

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention aims to solve the above problems, and its object is to provide a noodle loosening improver capable of effectively improving the looseness of noodles, noodles using the same, and a method for producing the same.

Means for Solving the Problems

[0007] The present invention is a noodle-loosening agent containing an active ingredient derived from the fruit part of an eggplant.

[0008] In one embodiment, the eggplant fruit-derived material includes an eggplant peel-derived material.

[0009] In one embodiment, the material derived from the eggplant fruit part is in the form of a powder.

[0010] In one embodiment, the material derived from the eggplant fruit part is an extract of the eggplant fruit part.

[0011] The present invention also relates to noodles containing grain flour, water, and the above-mentioned loosening agent.

[0012] 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 loosening agent; A process of rolling and cutting the noodle dough to obtain fresh noodles; A process of gelatinizing the starches contained in the fresh noodles; This method includes [something].

[0013] 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 loosening agent; A process of rolling and cutting the noodle dough to obtain fresh noodles; A process of gelatinizing the starches contained in the fresh noodles; This method includes [something]. [Effects of the Invention]

[0014] According to the present invention, the opportunity for the resulting noodles to stick together is reduced, thereby avoiding deterioration of texture, and it is also possible to prevent a large amount of noodles from sticking together when picked up with chopsticks or a fork. [Modes for carrying out the invention]

[0015] (Noodle loosening agent) The noodle loosening enhancer of the present invention contains an active ingredient derived from the fruit part of an eggplant.

[0016] Herein, the term "separability of noodles" as used herein refers to the ability to easily separate (separate) noodles even if their surface temporarily sticks together. "Separability of noodles" refers not only to the separation of noodles when they are picked up with chopsticks or a spoon, but also to the separation of noodles that can be felt as a texture through chewing by the eater. When evaluating "separability of noodles," "noodles" refers to noodles that have been pre-cooked for consumption, and excludes fresh noodles, dried noodles, and other products that require further cooking before becoming edible.

[0017] 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.

[0018] 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.

[0019] In the present invention, materials obtained from the fruit portion of eggplant can be effectively used.

[0020] 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, extracts, and combinations thereof.

[0021] 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 an extract form of the eggplant fruit part.

[0022] 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, the flesh is removed from the eggplant fruit, and 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.

[0023] In the present invention, the by-products of eggplant generated during the production of other processed foods can be used as the eggplant fruit part as it is. In this regard, the material derived from the eggplant fruit part in the present invention includes the by-products of eggplant. For example, since it is possible to provide products that meet the Sustainable Development Goals (SDGs), the material derived from the eggplant fruit part is preferably a material derived from the eggplant skin.

[0024] In the present invention, when the material derived from the eggplant fruit part has a powder form, the powder can be obtained by pulverizing, for example, a dried product of the eggplant fruit part using means well-known in the art (for example, a mortar, a roller mill, a jet mill, a hammer mill, a pin mill). When the material derived from the eggplant fruit part has a powder form, the average particle diameter 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 diameter of the powder is less than 1 μm, the obtained pulverized product is likely to scatter, and the working efficiency when adding it to noodles may deteriorate. When the average particle diameter of the powder exceeds 500 μm, when eating noodles finished by mixing with cereal flour, 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.

[0025] 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, and combinations thereof. The alcohol used in the alcohol extract and the alcohol-water extract is preferably a lower alcohol (alcohol having a carbon number of 1 to 3) such as ethanol and methanol because the extraction operation is easy to perform, 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%.

[0026] Other extraction conditions (for example, 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.

[0027] The extract of the eggplant fruit part may itself be in a paste form, or may be in a powder form (for example, it may have a form of a dried powder).

[0028] The noodle loosening improver of the present invention may also contain other components.

[0029] 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.

[0030] Furthermore, the noodle loosening agent 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.

[0031] (noodles) The noodles of the present invention contain grain flour, water, and the above-mentioned loosening agent.

[0032] 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.

[0033] Water can effectively function as a “binder” between the grain flour and the aforementioned loosening 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.

[0034] 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.

[0035] The amount of the loosening 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, and 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 loosening agent is less than 0.1 parts by mass per 100 parts by mass of the grain flour used, the effect of improving the loosening of the noodles may be weakened. If the amount of the loosening agent exceeds 3.0 parts by mass per 100 parts by mass of the grain flour used, a unique flavor derived from the eggplant fruit may appear.

[0036] 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.

[0037] 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.

[0038] 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, vermicelli, and instant noodles (including, for example, fried noodles, long-life noodles), as well as noodle products composed of combinations of these with other food ingredients (including, for example, soup, condiments, and toppings, and combinations thereof). It is preferable that the noodles are those in which starch and protein have been altered by heating and are already in an edible state, or that they contain already gelatinized starch, etc., in order to more effectively suppress adhesion.

[0039] (Method of manufacturing noodles) The noodles of the present invention can be manufactured, for example, as follows.

[0040] First, the grain flour, water, and the aforementioned loosening agent are mixed together with other materials and / or other ingredients as needed to make the noodle dough.

[0041] The mixture containing the above-mentioned grain flour, water, and loosening agent may be mixed using, for example, a commercially available noodle-making machine or mixer. By kneading the mixture appropriately, the final noodles can be provided with a predetermined texture.

[0042] This is how the noodle dough is made.

[0043] Next, this noodle dough is rolled and cut to produce fresh noodles.

[0044] 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.

[0045] Afterward, the starches contained in the fresh noodles are gelatinized.

[0046] The gelatinization of starches is carried out using methods well known to those skilled in the art, such as boiling or steaming the fresh noodles.

[0047] Here, boiling water is used to cook the fresh noodles. 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 cook 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 amount of fresh noodles to be cooked, the desired firmness of the noodles after cooking, etc.

[0048] For steaming fresh noodles, for example, steam is used. The temperature of the steam used is not particularly limited, but is preferably 90°C to 100°C, more preferably 95°C to 98°C. The time required for steaming 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 steamed, the desired firmness of the noodles after steaming, etc.

[0049] Noodles can be manufactured in this way.

[0050] In this invention, the noodles produced by the above method are less likely to stick to each other, and even if they do stick temporarily, they can be easily separated when picked up with chopsticks or foam and / or when eaten by the diner. Therefore, for example, the chances of noodles boiled in a food factory sticking to each other during transportation or after being placed in stores such as convenience stores and supermarkets are also reduced. [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 loosening agent (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 loosening agent (E1) composed of the ground eggplant peel.

[0053] (Example 2: Preparation of a noodle loosening agent (E2) using eggplant pulp) Approximately 50 g of a noodle loosening agent (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 loosening enhancers (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 loosening agent (E3) consisting of a water-soluble fraction containing polyphenols. On the other hand, the solids obtained from the residue were designated as a noodle loosening agent (E4) consisting of a water-insoluble fraction containing fiber.

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

[0057] [Table 1]

[0058] (Example 5: Preparation and evaluation of boiled Japanese soba noodles (SE1)) In a multi-purpose mixer (manufactured by Shinagawa Kogyosho Co., Ltd.), 30 parts by mass of buckwheat flour, 55 parts by mass of strong flour, 15 parts by mass of modified starch, and 0.2 parts by mass of the noodle loosening agent (E1) (derived from eggplant peel) prepared in Example 1 were added and mixed according to the formulation shown in Table 2. Then, 31 parts by mass of an aqueous solution prepared by dissolving 1 part by mass of salt in 30 parts by mass of water was added and mixed for 8 minutes to obtain dough. This dough was compounded in a noodle-making machine (manufactured by Fukuda Menki Co., Ltd.), rolled to a thickness of 1.5 mm, and cut using a No. 18 square cutting blade to obtain fresh Japanese soba noodles. These fresh Japanese soba noodles were boiled in hot water for 1 minute 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 Japanese soba noodles (SE1).

[0059] Next, the prepared boiled Japanese soba noodles (SE1) were filled into polystyrene containers, sealed, and stored at 10°C for 24 hours. Ten panelists evaluated the looseness of the boiled noodles according to the following evaluation criteria, with the looseness of the boiled Japanese soba noodles (SC1) obtained in Comparative Example 1 (described later) being rated at 3 points. The average score (rounded to two decimal places) was calculated. The results are shown in Table 3.

[0060] (Evaluation criteria for the ease with which boiled noodles separate) 5 points. Compared to the boiled Japanese soba noodles (SC1) in Comparative Example 1, the boiled noodles were separated individually and did not stick together, making them easy to eat without any stress. 4. Compared to the boiled Japanese soba noodles (SC1) of Comparative Example 1, the boiled noodles obtained showed less sticking between the noodles and were easier to separate than the boiled noodles of SC1. 3. The boiled noodles obtained had almost the same loosening properties as the boiled Japanese soba noodles (SC1) of Comparative Example 1. Two boiled noodles were found to be more prone to sticking together than the boiled Japanese soba noodles (SC1) in Comparative Example 1. One point: The boiled noodles obtained were found to be stuck together and not separate at all, compared to the boiled Japanese soba noodles (SC1) in Comparative Example 1.

[0061] (Example 6: Preparation and evaluation of boiled Japanese soba noodles (SE2)) Boiled Japanese soba noodles (SE2) were prepared in the same manner as in Example 5, except that the amount of noodle loosening agent (E1) added was changed to 0.5 parts by mass. The loosening properties of these boiled Japanese soba noodles (SE2) were evaluated in the same manner as in Example 5, and the average score was calculated. The results are shown in Table 3.

[0062] (Example 7: Preparation and evaluation of boiled Japanese soba noodles (SE3)) Boiled Japanese soba noodles (SE3) were prepared in the same manner as in Example 5, except that the amount of noodle loosening agent (E1) added was changed to 1 part by mass. The loosening properties of these boiled Japanese soba noodles (SE3) were evaluated in the same manner as in Example 5, and the average score was calculated. The results are shown in Table 3.

[0063] (Comparative Example 1: Preparation and Evaluation of Boiled Japanese Soba Noodles (SC1)) Boiled Japanese soba noodles (SC1) were obtained in the same manner as in Example 5, except that the noodle loosening agent (E1) prepared in Example 1 was not added. The loosening ability of these boiled Japanese soba noodles (SC1) was set to the median value (3 points) of the above evaluation criteria. The results are shown in Table 3.

[0064] (Comparative Example 2: Preparation and Evaluation of Boiled Japanese Soba Noodles (SC2)) Boiled Japanese soba noodles (SC2) were prepared in the same manner as in Example 5, except that 1 part by mass of a commercially available powdered loosening agent was used instead of the noodle loosening agent (E1) prepared in Example 1. The loosening properties of these boiled Japanese soba noodles (SC2) were evaluated in the same manner as in Example 5, and the average score was calculated. The results are shown in Table 3.

[0065] [Table 2]

[0066] [Table 3]

[0067] As shown in Table 3, the boiled Japanese soba noodles (SE1) to (SE3) of Examples 5 to 7, to which the noodle loosening enhancer (E1) obtained in Example 1 was added, all showed improved loosening properties compared to the boiled Japanese soba noodles (SC1) of Comparative Example 1, to which the enhancer (E1) was not added. Furthermore, the boiled Japanese soba noodles (SE1) to (SE3) of Examples 5 to 7 all showed improved loosening properties that surpassed those of the boiled Japanese soba noodles (SC2) of Comparative Example 2, which used a commercially available powdered loosening agent. Moreover, comparing the boiled Japanese soba noodles (SE1) to (SE3) of Examples 5 to 7, it can be seen that the higher the amount of enhancer (E1) added, the greater the loosening properties of the resulting boiled Japanese soba noodles tended to be.

[0068] (Example 8: Preparation and evaluation of boiled Chinese noodles (CE1)) In a multi-purpose mixer (manufactured by Shinagawa Kogyosho Co., Ltd.), 80 parts by mass of semi-strong flour, 20 parts by mass of modified starch, and 0.2 parts by mass of the noodle loosening agent (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 36 parts by mass of 6° Baume lye water and 1 part by mass of salt was added and mixed for 8 minutes to obtain dough. This dough was compounded in a noodle-making machine (manufactured by Fukuda Menki Co., Ltd.), rolled to a thickness of 1.5 mm, and cut using a No. 18 square cutting blade to obtain fresh Chinese noodles. 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).

[0069] The boiled Chinese noodles (CE1) were filled into a polystyrene container, sealed, and stored at 10°C for 24 hours.

[0070] Next, the prepared boiled Chinese noodles (CE1) were evaluated by 10 panelists according to the same evaluation criteria as in Example 5, comparing the ease of separating the boiled noodles with the ease of separating the boiled Chinese noodles (CC1) obtained in Comparative Example 3 (described later) being rated at 3 points. The average score (rounded to two decimal places) was then calculated. The results are shown in Table 5.

[0071] (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 loosening enhancer (E1) added was changed to 0.5 parts by mass. The loosening properties of these boiled Chinese noodles (CE2) were evaluated in the same manner as in Example 8, and the average score was calculated. The results are shown in Table 5.

[0072] (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 loosening enhancer (E1) added was changed to 1 part by mass. The loosening properties of these boiled Chinese noodles (CE3) were evaluated in the same manner as in Example 8, and the average score was calculated. The results are shown in Table 5.

[0073] (Comparative Example 3: 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 loosening agent (E1) prepared in Example 1 was not added. The loosening ability of these boiled Chinese noodles (CC1) was set to the median value (3 points) of the above evaluation criteria. The results are shown in Table 5.

[0074] (Comparative Example 4: Preparation and Evaluation of Boiled Chinese Noodles (CC2)) Boiled Chinese noodles (CC2) were obtained in the same manner as in Example 8, except that 1 part by mass of a commercially available powdered loosening agent was used instead of the noodle loosening enhancer (E1) prepared in Example 1. The loosening properties of these boiled Chinese noodles (CC2) were evaluated in the same manner as in Example 8, and the average score was calculated. The results are shown in Table 5.

[0075] [Table 4]

[0076] [Table 5]

[0077] As shown in Table 5, the boiled Chinese noodles (CE1) to (CE3) of Examples 8 to 10, to which the noodle loosening enhancer (E1) obtained in Example 1 was added, all showed improved loosening properties compared to the boiled Chinese noodles (CC1) of Comparative Example 3, to which the enhancer (E1) was not added. Furthermore, the boiled Chinese noodles (CE1) to (CE3) of Examples 8 to 10 all showed improved loosening properties that surpassed those of the boiled Chinese noodles (CC2) of Comparative Example 4, which used a commercially available powdered loosening agent. Moreover, comparing the boiled Chinese noodles (CE1) to (CE3) of Examples 8 to 10, it can be seen that the higher the amount of enhancer (E1) added, the greater the tendency for the resulting boiled Chinese noodles to loosen. [Industrial applicability]

[0078] 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-loosening agent containing ingredients derived from eggplant fruit as an active ingredient.

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

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

4. The noodle loosening agent 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 loosening agent 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 loosening agent according to any one of claims 1 to 4; A process of rolling and cutting the noodle dough to obtain fresh noodles; A step of gelatinizing the starches contained in the fresh noodles; 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 loosening agent according to any one of claims 1 to 4; A process of rolling and cutting the noodle dough to obtain fresh noodles; A step of gelatinizing the starches contained in the fresh noodles; Methods that include...

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