Seasoned fried noodle block and method for manufacturing the same

Abstract

This invention provides a seasoned fried noodle block for use in instant noodles that do not come with separate soup packets. After adding hot water to rehydrate the noodle block, the resulting soup color is lighter, while the umami and acidity remain within an appropriate range. [Solution] A seasoned fried noodle block used in instant noodles that do not come with separate soup, wherein the lightness (L) of the soup at the time of consumption is measured by a colorimeter. * The pH value is 96.8 or higher, the pH is 5.7 to 7.0, and the total free amino acid concentration is 40 mg or higher per 100 g.

Description

[Technical Field]

[0001] This invention relates to fried noodle blocks, which are fried in oil and used in instant noodles. [Background technology]

[0002] There are many different types of instant noodles. Broadly speaking, they can be classified into two main types based on their cooking method: bagged noodles, which are cooked in a pot, and cup noodles, which are prepared by adding hot water. In the case of instant noodles in bags and cups, there are two types: those with separate soup packets and those where the soup components, such as amino acids, are absorbed into the noodle block itself without separate soup packets.

[0003] For example, several types of products are sold that do not include separate soup packets. However, generally speaking, when manufacturing seasoned fried noodle blocks that contain a large amount of amino acids in the soup when consumed, it is necessary to use a seasoning liquid that contains soy sauce, extracts, etc., which contain the aforementioned flavoring components. However, the soy sauce and other ingredients mentioned above tend to cause the noodles to brown due to the amino-carbonyl reaction during frying, and the soup after rehydrating also has a noticeable flavor derived from this browning.

[0004] This particular flavor is preferred and desired in soups such as soy sauce-based soups. On the other hand, when manufacturing soups with reduced browning for products with different target concepts, such as salty flavors, the resulting color and taste can sometimes become problematic.

[0005] Thus, with the increasing diversification of consumer preferences in recent years, it is conceivable that a variety of products may exist. Therefore, even in instant noodles that do not come with separate soup packets, it is possible that some products will have a lighter-colored soup that suppresses browning. For example, related to the above, in the following Patent Document 1, paragraph

[0022] , a technique is disclosed in which an alkaline agent is added to a coloring liquid applied to noodles to promote the aminocarbonyl reaction. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Patent No. 4271383 [Overview of the project] [Problems that the invention aims to solve]

[0007] Therefore, the inventors of this invention aimed to develop a seasoned fried noodle block for use in instant noodles that do not come with a separate soup packet, in which, after adding hot water and rehydrating, the resulting soup color is lighter, while the umami and acidity remain within an appropriate range. [Means for solving the problem]

[0008] As a result of diligent research into the present invention, the lightness (L) of the soup obtained after rehydrating the seasoned noodle block in hot water, i.e., the soup at the time of consumption, as measured by a colorimeter, was determined. * The inventors found that their objective can be achieved when the pH is 96.8 or higher, the pH is 5.7 to 7.0, and the total free amino acid concentration is 40 mg or more per 100 g, thus completing the present invention. In other words, the first invention of this application is "the lightness (L) of soup when eaten, measured by a colorimeter." * A seasoned fried noodle block used in instant noodles without separate soup packets, with a pH of 96.8 or higher, a pH of 5.7 to 7.0, and a total free amino acid concentration of 40 mg or more per 100 g.

[0009] Next, in the first invention of this application, it is preferable to include gluconic acid as the organic acid for pH adjustment. That is, the second invention of the present application relates to "The seasoned fried noodle block according to Claim 1, characterized by comprising gluconic acid."

[0010] Next, in the present invention, it is preferable to include trisodium phosphate as a component of the kansui. That is, the third invention of the present application relates to "The seasoned fried noodle block according to Claim 1 or 2, characterized by comprising trisodium phosphate."

[0011] Next, the present invention also contemplates a method for producing each of the above seasoned fried noodle blocks. That is, the fourth invention of the present application relates to "A method comprising the steps of mixing raw material flour with kansui and the like, cutting out noodle strands, then steaming the noodle strands, seasoning the noodle strands with a seasoning liquid, and subjecting the seasoned noodle strands to a frying treatment, wherein the seasoning liquid contains an organic acid, and the pH of the seasoning liquid is 3.5 to 5.5, the method for producing a seasoned fried noodle block according to Claim 1."

[0012] Next, in the production of the seasoned fried noodle block according to Claim 4, it is preferable that the seasoning liquid contains gluconic acid. That is, the fifth invention of the present application relates to "The method for producing a seasoned fried noodle block according to Claim 4, wherein the seasoning liquid contains gluconic acid."

[0013] Next, in the production of the seasoned fried noodle according to Claim 4, it is preferable that the kansui contains trisodium phosphate. That is, the sixth invention of the present application relates to "The method for producing a seasoned fried noodle block according to Claim 4 or 5, wherein the kansui contains trisodium phosphate."

[0014] Next, the present applicant also contemplates a soup-not-separately-packaged type instant noodle comprising the seasoned fried noodle block according to Claim 1 or 2. That is, the seventh invention of the present application relates to "An instant noodle product without separate soup packaging, comprising a seasoned fried noodle block as described in either claim 1 or 2." [Effects of the Invention]

[0015] By utilizing this invention, it is possible to produce a light-colored soup with suppressed browning in instant noodles that do not come with a separate soup packet. For example, it can be used to create a new genre of instant noodles that do not come with a separate soup packet. [Brief explanation of the drawing]

[0016] [Figure 1] This figure shows the results of the brightness (L* value) for test examples 1 to 24 in the present invention. [Figure 2] This figure plots the relationship between pH and acidity for test examples 1 to 24 in the present invention. [Modes for carrying out the invention]

[0017] The present invention will be described below with reference to embodiments. However, the present invention is not limited to these embodiments. The present invention is, “In the soup consumed, the lightness (L) measured by a colorimeter was measured. * A seasoned fried noodle block used in instant noodles without separate soup packets, with a pH of 96.8 or higher, a pH of 5.7 to 7.0, and a total free amino acid concentration of 40 mg or more per 100 g.

[0018] The details of the present invention will be described below. —Seasoned fried noodles used in instant noodles that do not come with separate soup packet— In this invention, the "soup-free type" refers to a type of instant noodle in which the noodle block itself contains soup components, and can be eaten simply by adding hot water without having to open a separate soup pack or the like and add it.

[0019] More specifically, in the case of instant noodles, there are types in which seasoned fried noodle blocks are stored in a plastic or similar bag, and can be eaten simply by placing the seasoned fried noodle blocks in a bowl or similar container and pouring hot water over them, and types that can be eaten after cooking the fried noodle blocks in a pot. Furthermore, in the case of instant cup noodles, there are types in which, in addition to the noodle block, no soup is stored separately inside the cup, and which can be eaten simply by pouring hot water into the cup.

[0020] However, it goes without saying that in the case of either the bagged noodles or cup noodles mentioned above, it is permissible to include a simple spice packet or oil packet that does not primarily contain amino acids or similar ingredients. Furthermore, especially in the case of cup noodles, dried ingredients are often included, and these dried ingredients may be included in the cup noodles, or they may be attached as an ingredient pack.

[0021] —When eating the soup, the brightness (L) measured with a colorimeter * ) is 96.8 or higher - The soup served at the time of consumption refers to the soup obtained after pouring hot water over the seasoned fried noodle block of the present invention, performing the prescribed cooking procedure, and then stirring with chopsticks or the like, and which contains components that dissolve from the noodle block. Here, the prescribed cooking method differs depending on the type of non-packaged instant noodles targeted by the instant noodle block of the present invention.

[0022] For example, in the case of instant noodles that do not come with separate packets, if they are packaged in a bag, the soup can be obtained by simply placing the seasoned fried noodle block in a bowl or similar container and adding hot water. Alternatively, if the fried noodle block is cooked in a pot, the soup can be obtained after cooking. In the case of instant noodles, the soup is obtained after adding hot water to the cup and allowing a predetermined cooking time to elapse.

[0023] —Regarding lightness in colorimeters— In general, in the digitization of color, a color system is used. Here, in the color system, L * a * b * It is most common to represent the color of an object by a color space. L * a * b * In the color space, the lightness is represented by L * , and a larger value of L, which is the lightness, corresponds to a brighter and paler direction, while a smaller value of L * corresponds to a darker and deeper direction. * In the present invention, since the purpose is to obtain a soup of pale color, it is necessary that the value of L, which is the lightness, be directed toward a larger value, and evaluation can be performed using this numerical value. *

[0024] The present invention is characterized in that the value of the L * is 96.8 or more. Regarding numerical values of the second decimal place and beyond, they shall be considered rounded off. It is also preferably 97 or more. In the present invention, the lightness of the soup obtained by the above-described cooking is measured. Although there is a method of measuring the soup as it is, since components such as solids derived from noodles, ingredients and the like may be suspended, it is preferable to filter the soup with a mesh or the like, or perform centrifugation at 10000×g for about 15 minutes.

[0025] ─The pH of the soup at the time of consumption is 5.7 to 7.0─ In the present invention, the pH of the soup at the time of consumption is preferably 5.7 to 7.0. Normally, in the production of fried noodle blocks, particularly when the noodle blocks contain amino acid components such as soy sauce, the Maillard reaction occurs when the sugar contained in the noodle blocks and the amino acids are heated, which leads to a direction of darkening the color of the soup.

[0026] ​​Furthermore, it is known that the pH value during heating is an important factor in the Maillard reaction; the higher the pH value (towards alkalinity), the more likely the Maillard reaction is to occur during heating, and the darker the resulting soup will be. Since the objective of this invention is to produce a light-colored soup, it is advantageous to lower the pH (towards the acidic side).

[0027] On the other hand, the acidic side of the soup affects its taste, and it is preferable to keep the pH within a range that does not affect the taste. As a result of diligent research by the inventors, we have found that, in combination with other components, the pH range of the resulting soup is between 5.7 and 7.0.

[0028] Methods for adjusting the pH of the resulting soup to the above range include adjusting the type and amount of lye water used in preparing the noodle mass, as well as using organic acids as described later. However, the method is not particularly limited, and any of these methods can be used in the present invention.

[0029] —Regarding organic acids for pH adjustment— In this invention, the pH of the soup obtained from the noodle block is set to 5.7 to 7.0. On the other hand, in the production of Chinese noodles, lye water is often used. Here, lye water is used in the production of Chinese noodles and is an alkaline salt aqueous solution made by using potassium carbonate, sodium carbonate, sodium bicarbonate, etc.

[0030] By using lye water and mixing it with the raw flour, it acts on the protein (gluten) in the wheat flour, forming a gluten network and contributing to the elasticity and spreadability of the resulting noodles. In addition, it contributes to the so-called firmness and smoothness, which are evaluation criteria for Chinese noodles, as well as the unique flavor of Chinese noodles. In other words, lye water is an essential component in Chinese noodles.

[0031] On the other hand, since the brine is alkaline, one approach to using brine while maintaining the pH within the range specified in the present invention is to utilize organic acids. Examples of organic acids in this invention include acetic acid, malic acid, gluconic acid, citric acid, lactic acid, and various other examples. In this invention, any of these organic acids can be used. The use of the organic acid leads to a decrease in the pH of the resulting soup, but the type of organic acid may affect the taste of the soup. In this invention, it is particularly preferable to use gluconic acid among these organic acids.

[0032] —The total free amino acid concentration in the soup at the time of consumption must be 40 mg or more per 100 g.— The concentration of free amino acids refers to the amount of free amino acids contained in the soup obtained when the seasoned noodle block of the present invention is cooked by pouring hot water over it and restored. In the present invention, it is necessary that the umami flavor can be felt even when the seasoned noodle block is restored and eaten. Here, since umami can be defined by the amount of free amino acids, the total free amino acid concentration in the resulting soup is 40 mg or more per 100 g. Furthermore, while there are no specific upper limits, the general range from the lower limit to the upper limit is typically around 40mg to 300mg.

[0033] Furthermore, preferably, the range is 42 mg or more, or greater than 42 mg. Similarly, considering the upper limit, the range from the lower limit to the upper limit is approximately 42 mg to 200 mg. More preferably, the dose is 50 mg or more, and considering the upper limit, the range from the lower limit to the upper limit is generally around 50 mg to 150 mg. Furthermore, it is most preferably 60 mg or more, and considering the upper limit, the range from the lower limit to the upper limit is generally around 60 mg to 100 mg.

[0034] —Instant noodles without separate soup packet, comprising a seasoned fried noodle block as described in any of claims 1 to 5— In this invention, we also intend to provide instant noodles that do not come with a separate soup packet, including the above-mentioned fried noodle block. In this invention, the term "instant noodles without separate soup packet" refers to the product form provided to consumers at supermarkets and other retail stores. These instant noodles can be either bagged noodles or cup noodles.

[0035] Furthermore, the "non-separate soup type" refers to a type that contains the seasoned noodle block of the present invention but does not come with a separate soup packet. However, spice packets or oil packets that have little effect on the soup may be included. Furthermore, instant cup noodles often come with dried ingredients, which may be stored directly inside the cup or included in a separate packet. In the instant noodles of the present invention that do not come with a separate soup packet, these dried ingredients may be included.

[0036] —Method for manufacturing seasoned fried noodle blocks according to the present invention— The above-mentioned seasoned fried noodle mass can be prepared by various methods. An example of a method for producing the seasoned fried noodle mass is shown below. However, the present invention is not limited to the method described below.

[0037] 1. Mixing and cutting process ─Raw material blend─ The instant fried noodles according to the present invention can use the same ingredients as ordinary instant noodles. That is, as the raw material flour, grain flours such as wheat flour, buckwheat flour, and rice flour, as well as various starches such as potato starch, tapioca starch, and corn starch may be used individually or in combination. As the starch, raw starch, pregelatinized starch, and modified starches such as acetylated starch, etherified starch, and phosphate-crosslinked starch may also be used.

[0038] Furthermore, in this invention, salt, alkaline agents, various thickeners, noodle texture improvers, edible oils and fats, various pigments such as carotene pigments, and preservatives, which are commonly used in the manufacture of instant noodles, can be added to these raw material flours. These may be added as powders together with the raw material flours, or they may be added dissolved or suspended in the kneading water. Next, various ingredients such as lye water and salt can be added to the water used for preparing the noodles.

[0039] Kansui is an alkaline salt solution used in the production of Chinese noodles. When mixed with the raw flour, it acts on the protein (gluten) in the wheat flour, forming a gluten network and contributing to the elasticity and spreadability of the resulting noodles. In the case of Chinese noodles, this also increases the firmness and smoothness of the texture. Noodles with added kansui develop a unique flavor and color characteristic of Chinese noodles.

[0040] For brine, potassium carbonate, sodium carbonate, sodium bicarbonate, various pyrophosphates, various polyphosphates, various metaphosphates, and various phosphates can be widely used. Furthermore, it is also possible to add colorants, extracts, and various food additives to the kneading water. In this invention, it is preferable to use trisodium phosphate as the component of the brine.

[0041] Furthermore, the amount of trisodium phosphate added is approximately 0.08% to 0.48% by weight per main raw material powder. Preferably, it is 0.16% to 0.40% by weight. Furthermore, since irrigation water is typically a mixture of several of the above-mentioned components, it goes without saying that trisodium phosphate can also be used as one of these components.

[0042] 2. Mixing, rolling, and cutting The noodle dough is produced by kneading the aforementioned raw materials in accordance with the conventional method for manufacturing instant noodles. More specifically, kneading water is added to the raw material flour, and then the mixture is thoroughly kneaded using a mixer so that all the ingredients are uniformly mixed to produce the noodle dough. After producing the noodle dough as described above, The aforementioned noodle dough is rolled using a compound machine to produce a noodle sheet, and the noodle sheet is rolled and cut using a cutting blade to produce fresh noodle strands.

[0043] 3. Steaming process (gelatinization process) Next, the obtained raw noodle strands are gelatinized by steaming and / or boiling using conventional methods. In the gelatinization process, not only ordinary saturated steam but also superheated steam can be used, and moisture can be supplied during or between steaming by showering or immersion. Generally, the higher the moisture content of the noodle strands, the more difficult fry drying becomes, but the better the resilience and the more advanced the gelatinization, making it possible to restore thicker noodles or obtain noodles with a texture similar to those that have been well-cooked.

[0044] 4. Seasoning process In this invention, the gelatinized noodles can be flavored by applying a flavoring liquid containing seasonings such as soy sauce by spraying or dipping. Furthermore, in this invention, emulsifiers or thickening polysaccharides can be applied to the noodles to prevent them from sticking together. In the case of the seasoned fried noodles used in instant noodles without separate soup packets according to the present invention, it is necessary for the noodle block itself to contain umami and salty components, and therefore a step is required to impart these umami components to the noodle strands.

[0045] In particular, after the steaming process, it is possible to impart umami flavor to the noodle strands by seasoning them. That is, umami flavor can be imparted to the noodle strands by passing them through a seasoning liquid after steaming. A variety of ingredients can be used in the flavoring liquid. For example, various extracts of soy sauce, miso, chicken, pork, beer, fish, vegetables, and other ingredients containing various umami components (natural and synthetic) can be used. Furthermore, spices and oils can, of course, also be used.

[0046] On the other hand, umami components contain many amino acids, and when fried under alkaline conditions derived from lye water while containing many of these amino acids, browning progresses due to the amino-carbonyl reaction, making it difficult to achieve the objective of the present invention, which is to have a lighter-colored soup after rehydrating.

[0047] Therefore, in the present invention, it is possible to suppress browning by lowering the pH of the flavoring liquid in the flavoring process by adding an organic acid or the like. Furthermore, as mentioned above, various organic acids can be used as the organic acid in the present invention. Preferably, gluconic acid is used.

[0048] 5. Cutting and shaping Next, cut the noodles into 20-50cm lengths, which is enough for one serving. Place the cut noodles into a mold (retainer) for instant fried noodles.

[0049] 6. Frying process Next, the retainer containing the cut noodles is moved through a metal tank called a fryer, which contains cooking oil heated to 120-160°C. By immersing the noodles in the oil, the moisture in the noodles evaporates, drying them. The frying temperature is preferably around 140-155°C. Examples of cooking oils used include palm oil and lard. In this invention, the frying time is related to the frying temperature, but is generally preferred to be in the range of 1 to 4 minutes. In particular, when the temperature is around 140°C to 155°C as described above, a range of 1 minute 30 seconds to 2 minutes 50 seconds is preferred. [Examples]

[0050] Examples of the present invention are described below. However, the present invention is not limited to these examples. • Preparation of each test example For the purpose of this invention, which is to produce seasoned fried noodle blocks used in instant noodles without separate soup packets, comprehensive tests were conducted by varying the type of lye water used, the pH of the flavoring solution, and the type of organic acid used in the flavoring solution.

[0051] Table 1 shows the formulations of each test example in the present invention.

[0052] [Table 1]

[0053] The manufacturing method for the seasoned noodle blocks in each test example was as follows. —Regarding Formula 1— 900g of wheat flour and 100g of starch were mixed, and 300ml of kneading water containing 1.5% salt and 0.3% sodium carbonate was added. The mixture was kneaded in a mixer for 15 minutes to make dough. This noodle dough was shaped and rolled five times in a roll mill to adjust the thickness of the noodle strands after restoration to 0.80mm. These strands were cut into a wave shape using a No. 20 square cutting blade roll. The strands were immediately steamed for 2 minutes and 30 seconds, stretched, and cut to approximately 30cm. The strands were then immersed in a seasoning solution containing soy sauce, salt, meat extract, yeast extract, amino acid seasoning liquid, etc., with the pH adjusted to 5.5, 5.0, 4.5, 4.0, 3.5, and 3.0 using citric acid. The strands were then filled into retainers and fried in oil at 150°C for 2 minutes, resulting in Test Examples 1-6 as shown in Table 1.

[0054] —Regarding Formula 2— Except for using potassium carbonate instead of sodium carbonate as the lye water added to the kneading water, the noodle mass was prepared using the same procedure as in Formula 1, and these were designated as Test Examples 7-12 as shown in Table 1.

[0055] —Regarding Formula 3— Except for using trisodium phosphate instead of sodium carbonate as the lye water added to the kneading water, the noodle blocks were prepared using the same procedure as in Formula 1, and these were designated as Test Examples 13-18 as shown in Table 1. —Regarding Formula 4— Except for the fact that the lye water added to the kneading water was trisodium phosphate instead of sodium carbonate, and the pH adjuster added to the flavoring liquid was gluconic acid instead of citric acid, noodle blocks were prepared using the same procedure as in Formulation 1, and these were designated as Test Examples 19-24 as shown in Table 1.

[0056] Regarding the comparative example: Furthermore, as a comparison for the test examples, we examined several types of seasoned fried noodle blocks used in commercially available instant noodles that do not come with separate soup packets, and found that the one with the lightest color of the restored soup (L * Product A from Company T, which is considered to have a high value, was used as Comparative Example 1.

[0057] ─L * Regarding the analysis of values— L in each test example * Based on the value data, the objective of this application is to determine how much of a light-colored soup is L * I visually evaluated whether it could be achieved using values. Furthermore, for the sample solutions, a 60g block of noodles for each test example was placed in a bowl, 280g of boiling water was added to the noodle block from above, and after standing for 3 minutes, it was stirred 20 times with chopsticks, and then the soup portion was collected using a dropper.

[0058] Furthermore, for the comparative example (product A from company T), following the cooking instructions on the product packaging, 28g of noodle block was placed in a bowl, 200g of hot water was poured in, and after letting it stand for 3 minutes, it was stirred 20 times with chopsticks, and then the soup portion was collected using a dropper. For each of the above test examples and Comparative Example 1, the collected soup was centrifuged at 10,000 × g for 15 minutes, and the supernatant portion was used for measurement. Next L * The values ​​were measured using a ZE-7700 manufactured by Nippon Denshoku Industries Co., Ltd. The measurements were taken in transmission mode, with a C light source and a viewing angle of 2. The measurement results are shown in Table 2.

[0059] [Table 2] Next, in Figure 1, each L * The data is presented as a bar graph.

[0060] L * A value greater than 96.8 was visually confirmed to be good. Furthermore, the series of formulation 4 (test examples 19-24) was L * It was found that the value was high.

[0061] —Regarding pH analysis— For pH analysis, the supernatant portion of the recovered soup, after centrifugation at 10,000 × g for 15 minutes, was used and measured using a pH meter (HORIBA Benchtop pH Meter f-52). The measurement results are shown in Table 3.

[0062] [Table 3]

[0063] Next, Figure 2 shows a plot illustrating the relationship between each pH level and acidity. Furthermore, in Figure 2, as a comparison for the test examples, we examined the seasoned fried noodle blocks used in commercially available instant noodles that do not come with separate soup packets, and found that the soup color after restoration was the lightest (L * Product A from Company T, which is considered to have a high value, was used as Comparative Example 1. Furthermore, the sensory evaluation of acidity was conducted by four experienced panelists, using a 5-point scale from 1: no acidity to 5: strong acidity. More specifically, the scale was as follows: 1: no acidity detected, 2: very slight acidity detected, 3: slight acidity detected, 4: acidity detected, 5: strong acidity detected. Generally, an acidity sensory evaluation score of 3 or less was considered acceptable.

[0064] As shown in Figure 2, there was a strong correlation between the pH of the soup and the results of the sensory evaluation. It was found that sourness began to be perceived when the pH was generally below 5.7. Therefore, a pH range of 5.7 to 7.0 was found to be preferable.

[0065] —About free amino acids— The light-colored soup that is the objective of this invention is L * The value was 96.8 or higher, and it was found that a pH range of 5.7 to 7.0 is preferable for a sensory tolerance of acidity. On the other hand, the amount of free amino acids that contribute to umami must be above a certain range. Therefore, the content of free amino acids was measured, and sensory evaluations were conducted, particularly in the series of formulation 4 (test examples 19-24).

[0066] Furthermore, for comparison purposes, in addition to Comparative Example 1 described above, we used M Company's product B (a cup noodle type in which a soup pack is attached separately from the noodle block) as Comparative Example 2. For product B, we used a sample prepared by pouring hot water over only the noodle block, without using the attached soup pack. Specifically, 320g of hot water was poured over 65g of noodle block, left to stand for 3 minutes, then stirred 20 times with chopsticks, and the soup portion was collected using a dropper.

[0067] For the measurement of free amino acid content, the recovered soup was not subjected to centrifugation. Instead, the solidified oil was removed using a spatula after being cooled on ice for one hour, and the soup was filtered through a mesh to remove the solid components before analysis. For tryptophan among the free amino acids, the following apparatus was used. • Model: LC-20AD [Shimadzu Corporation] • Detector: A fluorescence spectrophotometer RF-20AXS [Shimadzu Corporation] was used. Furthermore, the following equipment was used for the 17 amino acids excluding tryptophan. • Model: LA8080 High-Speed ​​Amino Acid Analyzer [Hitachi High-Tech Science Corporation] • Measurement mode: Bioanalysis

[0068] The measurement results obtained using these devices are shown in Table 4. Furthermore, the sensory evaluation (umami) in Table 4 was conducted by four experienced panelists, using a 5-point scale from 1: weak umami to 5: strong umami. An umami rating of 4 or higher was considered acceptable, with a rating of 5 being even more preferable. The obtained results are shown in Table 4.

[0069] [Table 4]

[0070] As a result, it was found that the taste was not particularly affected by pH and exhibited sufficient umami from a sensory perspective. Furthermore, in the case of cup noodles that are consumed using an attached soup pack, it was found that when prepared by adding hot water without using the attached soup pack, the amino acid content was low and the umami was weaker in sensory evaluation. Thus, we found that there is a correlation between amino acid content and sensory evaluation, and that an amino acid content of 40 mg or more per 100 g of recovered soup is sufficient. Preferably, it should be greater than 42 mg.

[0071] —Regarding the types of organic acids and brine components— Using the results from Test Examples 1-24, we investigated the preferred types of organic acids and brine components used. When comparing the results of the test examples with a pH of 5.5 in the flavoring solution, the values ​​are as shown in Table 5. Note that the "flavor derived from browning" in the table refers to the flavor resulting from browning caused by the amino-carbonyl reaction, and corresponds to what is commonly known as a naturally burnt flavor.

[0072] Regarding the flavor derived from the browning, four panelists skilled in sensory evaluation of soups conducted a sensory evaluation, using a 5-point scale from 1: weak browning-derived flavor to 5: strong browning-derived flavor. Furthermore, given the objective of this invention, which is to adjust the color of the soup, a rating of 4 or less was considered acceptable. A rating of 3 or less was considered preferable. The results are shown in Table 5.

[0073] [Table 5] Table 6 shows a side-by-side comparison of the test examples for each test case where the flavoring solution pH was 5.0.

[0074] [Table 6] Table 7 shows a side-by-side comparison of the test examples for each test case where the flavoring solution pH was 4.5.

[0075] [Table 7] Table 8 shows a side-by-side comparison of the test examples for each test case where the flavoring solution pH was 4.0.

[0076] [Table 8] Table 9 shows a side-by-side comparison of the test examples for each test case where the flavoring solution pH was 3.5.

[0077] [Table 9] Furthermore, the evaluation results for Comparative Example 1 are shown in Table 10.

[0078] [Table 10]

[0079] —Regarding the manufacturing method and the pH range of the flavoring liquid— When the pH of the flavoring liquid was 3.0, as seen in test examples 6, 12, 18, and 24 in Table 3, the pH of the soup when consumed was 4.737, 4.692, 4.735, and 5.15, respectively. In all cases, a sour taste was perceived, but it was below the acceptable range. Also, L * Regarding the value, if the pH range of the flavoring liquid is 3.5 or higher and 5.5 or lower, then L * It was found that the value could sometimes exceed 96.8. Therefore, it was determined that the pH range of the flavoring liquid in the manufacturing method should preferably be between 3.5 and 5.5.

[0080] —Regarding desirable components of brine— Table 6 Test Example 2 (L * Value 96.2) and Test Example 14 (L * Comparison of values ​​97.4) and test example 8 (L * Value 96.7) and Test Example 14 (L * From the comparison of the value 97.4), and also from Test Example 3 (L) in Table 7 * Value 96.9) and Test Example 15 (L * Comparison of values ​​97.2) and test example 9(L * Value 96.7) and Test Example 15 (L * From the comparison of values ​​(97.2), it was found that trisodium phosphate is a preferred component of irrigation water.

[0081] —Regarding organic acids added to flavoring liquids— Table 7 Test Example 15 (L * Value 97.2) and Test Example 21 (L * From the comparison of the value 97.8), and also from example 16 (L) in Table 8 * Value 97.0) and Test Example 22 (L * From the comparison of the value 97.4), further, Test Example 17 (L) in Table 9 * Value 98.1) and Test Example 23 (L * Based on the comparison of values ​​(98.3), and also in terms of sensory evaluation of acidity, it was found that gluconic acid is preferred as an organic acid to be added to the flavoring liquid.

Claims

1. In the soup consumed, the brightness (L) measured with a colorimeter ＊ A seasoned fried noodle block used in instant noodles without separate soup packets, having a pH of 96.8 or higher, a pH of 5.7 to 7.0, and a total free amino acid concentration of 40 mg or more per 100 g.

2. The seasoned fried noodle block according to claim 1, characterized by containing gluconic acid.

3. The seasoned fried noodle block according to claim 1 or 2, characterized by containing trisodium phosphate.

4. The process includes mixing raw material flour and lye water, cutting out noodle strands, steaming the noodles, flavoring them with a flavoring liquid, and frying them. The method for producing seasoned fried noodle blocks according to claim 1, wherein the flavoring liquid contains an organic acid and the pH of the flavoring liquid is 3.5 to 5.

5.

5. The method for producing seasoned fried noodle blocks according to claim 4, wherein the seasoning liquid contains gluconic acid.

6. The method for producing seasoned fried noodle blocks according to claim 4 or 5, wherein the lye water contains trisodium phosphate.

7. Instant noodles without separate soup packet, comprising the seasoned fried noodle block described in claim 1 or 2.

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