2-acetyl-1-pyrroline-containing instant fried noodles

Abstract

[Problem] The purpose of the inventors of the present invention is to provide instant noodles having good texture, saltiness and frying aroma even when the content of sodium is reduced. [Solution] The present inventors conducted intensive research on a substance for mitigating the reduction of flavor that occurs when the sodium content of soup base used for instant noodles is reduced. The present inventors have found that it is possible to provide instant fried noodles having an excellent salty taste and a good frying aroma while suppressing the amount of sodium used by containing 2-acetyl-1-pyrroline, and have completed the invention. In addition, it is recognized that the flavor improving effect is enhanced by adding an aliphatic aldehyde or isothiocyanate to 2-acetyl-1-pyrroline.

Description

Instant fried noodles containing 2-acetyl-1-pyrroline

[0001] The present invention relates to instant fried noodles that have improved flavor reduction caused by a reduction in sodium content.

[0002] In recent years, many so-called low-salt products with reduced sodium content have been launched on the market in order to reduce health risks. In the 2010 edition of the Ministry of Health, Labor and Welfare's "Dietary Reference Intakes for Japanese," the daily salt intake target was less than 9g for adult men and less than 7.5g for adult women, but in the 2020 edition, the daily salt intake target has been reduced to less than 7.5g for adult men and less than 6.5g for adult women, and it is expected that the trend toward reducing salt intake will continue to grow in the future.

[0003] Instant noodles in particular generally contain a lot of salt, and with the growing trend towards reduced salt intake, efforts are underway to develop health-conscious reduced-salt instant noodles.

[0004] Patent Publication No. 2019-110833

[0005] The method described in Patent Document 1 uses magnesium chloride, which has a strong salty taste, in place of sodium chloride, in combination with potassium lactate, which has the effect of suppressing the bitterness of magnesium chloride, thereby making it possible to provide instant noodles that have an excellent salty taste and suppressed bitterness and sourness while reducing the amount of sodium used.

[0006] The above method is an effective way to reduce the sodium content of instant noodles. However, reducing the sodium content of instant noodles presents a new problem: the flavor of the noodles and soup (particularly the aroma unique to fried noodles) is reduced when eaten.

[0007] Therefore, an object of the present invention is to provide instant noodles that have a good texture, salty taste, and fried aroma even when the sodium content is reduced.

[0008] The present inventors conducted extensive research into substances that improve the reduced flavor that occurs when the sodium content of the soup used in instant noodles is reduced, and discovered that by adding 2-acetyl-1-pyrroline, it is possible to provide instant fried noodles that have an excellent salty taste and a pleasant fried aroma, even while reducing the amount of sodium used, and this led to the completion of the present invention.

[0009] That is, the present invention relates to instant fried noodles containing 2-acetyl-1-pyrroline, which are characterized by improving the reduced flavor that occurs when the sodium content of instant fried noodles is reduced. Here, the term "instant fried noodles" as used in the claims of this application does not refer solely to a noodle block that has been fried, but also encompasses a product form in which a fried noodle block is packaged together with a powder or liquid soup. Unless otherwise specified, the term will be used hereinafter in this specification to include both cases.

[0010] According to the present invention, instant fried noodles that have a good salty taste, texture, and fried aroma can be provided while reducing the amount of sodium used.

[0011] Hereinafter, embodiments of the present invention will be described in detail. Note that in the present invention, there is no particular limitation on the type of instant fried noodles, and any type known in the art may be used. Specific examples include udon, soba, Chinese noodles, pasta, and pho.

[0012] 1. Raw Materials The raw materials used in the present invention will now be described in detail.

[0013] 2-acetyl-1-pyrroline is a substance assigned the CAS number 85213-22-5. It is a flavor component that exhibits a popcorn-like odor and is known to be contained in freshly baked bread, jasmine rice, pandan, etc. In the present invention, 2-acetyl-1-pyrroline generally refers to a flavor component synthesized by chemical synthesis.

[0014] However, the synthesis method is not limited to the above, and various methods can be used. 2-acetyl-1-pyrroline used in the present invention can be obtained as a chemically synthesized product and can be used as a flavoring compound for foods and beverages. When 2-acetyl-1-pyrroline is used in the production of foods and beverages, it is preferably dissolved in a solvent such as liquid oil or alcohol.

[0015] —Concentration of 2-acetyl-1-pyrroline in Instant Fried Noodles— In the present invention, the concentration of 2-acetyl-1-pyrroline used in the instant fried noodles with a reduced sodium content is not particularly limited.

[0016] However, the following concentrations are preferred relative to the concentration of instant fried noodles at the time of consumption. For example, the concentration of 2-acetyl-1-pyrroline used is preferably about 0.1 ppt to 1000 ppb in the food or drink at the time of consumption. It is more preferably about 1 ppt to 100 ppb. It is even more preferably about 10 ppt to 10 ppb. The concentration used can be changed as appropriate depending on the type and condition of the instant fried noodles used.

[0017] —Method for Improving the Flavor of Instant Fried Noodles with Reduced Sodium Content by Incorporating 2-acetyl-1-pyrroline— The present invention also contemplates a method for improving the flavor of instant fried noodles with a reduced sodium content by incorporating 2-acetyl-1-pyrroline.

[0018] Furthermore, the following aliphatic aldehydes or isothiocyanates, potassium salts, sodium salts, etc. may be added to 2-acetyl-1-pyrroline.

[0019] Aliphatic Aldehyde In the present invention, it is preferable to use an aliphatic aldehyde in combination with 2-acetyl-1-pyrroline. Specifically, it is preferable to use an aliphatic aldehyde having a carbon number of C10 to C12 in combination. In particular, it is more preferable to use trans-2-decenal or 2,4-decadienal in combination. Of course, these aliphatic aldehydes may be used in combination. With regard to these aliphatic aldehydes, assuming that the weight of a 100% concentration 2-acetyl-1-pyrroline stock solution is 1, the ratio of these aliphatic aldehydes to 2-acetyl-1-pyrroline is generally preferably about 0.01 to 10. A ratio of about 0.1 to 1 is more preferable.

[0020] Trans-2-decenal (trans-2-decenal or (E)-2-decenal) is a substance assigned CAS number 3913-71-1. It is a colorless liquid with a fatty citrus odor and is used as a fragrance agent with a fresh, green citrus or fruity aroma, and is known to have the aroma of fresh coriander leaves. In the present invention, trans-2-decenal (trans-2-decenal or (E)-2-decenal) generally refers to a fragrance component synthesized by chemical synthesis.

[0021] However, the synthesis method is not limited to the above, and various methods can be used. The trans-2-decenal used in the present invention can be obtained by chemical synthesis, and can be used as a flavoring compound for foods and beverages. When using trans-2-decenal in the production of foods and beverages, it is preferable to use it by dissolving it in a solvent such as liquid oil or alcohol.

[0022] —Concentration of trans-2-decenal in instant fried noodles— In the present invention, the concentration of trans-2-decenal used in the instant fried noodles is not particularly limited.

[0023] However, the following concentrations are preferred relative to the concentration of instant fried noodles at the time of consumption. For example, the trans-2-decenal is preferably used so that the concentration in the food or drink at the time of consumption is approximately 0.1 ppt to 1000 ppb. Furthermore, it is more preferably approximately 1 ppt to 100 ppb. Even more preferably, it is approximately 10 ppt to 10 ppb. The concentration used can be changed as appropriate depending on the concentration of 2-acetyl-1-pyrroline described above and the type and condition of the instant fried noodles used.

[0024] 2,4-decadienal is a substance assigned the CAS number 25152-84-5, and is a flavoring ingredient that exhibits a fatty, grease-like odor, and is known to be contained in butter, grilled beef, potato chips, etc. 2,4-decadienal in the present invention generally refers to a flavoring ingredient synthesized by chemical synthesis.

[0025] However, the synthesis method is not limited to the above, and various methods can be used. 2,4-decadienal used in the present invention can be obtained as a chemically synthesized product and can be used as a flavoring compound for foods and beverages. When 2,4-decadienal is used in the production of foods and beverages, it is preferable to use it by dissolving it in a solvent such as liquid oil or alcohol.

[0026] --Concentration of 2,4-decadienal in instant fried noodles-- In the present invention, the concentration of 2,4-decadienal used in the instant fried noodles is not particularly limited.

[0027] However, the following concentrations are preferred relative to the concentration of instant fried noodles when eaten. For example, the concentration of 2,4-decadienal used is preferably about 0.1 ppt to 1000 ppb in the food or drink when eaten. It is more preferably about 1 ppt to 100 ppb. It is even more preferably about 10 ppt to 10 ppb. The concentration used can be changed as appropriate depending on the concentration of 2-acetyl-1-pyrroline described above and the type and condition of the instant fried noodles used.

[0028] -Isothiocyanate- In the present invention, it is preferable to use 2-acetyl-1-pyrroline in combination with an isothiocyanate such as sulforaphane, benzyl isothiocyanate, or allyl isothiocyanate. It is particularly preferable to use allyl isothiocyanate in combination. With regard to these isothiocyanates, assuming that the weight of a 100% 2-acetyl-1-pyrroline stock solution is 1, the ratio of these isothiocyanates to 2-acetyl-1-pyrroline is generally about 0.1 to 100. A ratio of about 1 to 10 is more preferable.

[0029] Allyl isothiocyanate is a substance assigned the CAS number 57-06-7 and is known as the pungent component contained in wasabi, mustard, etc. Allyl isothiocyanate in the present invention generally refers to a flavoring component synthesized by chemical synthesis.

[0030] However, the synthesis method is not limited to the above, and various methods can be used. The allyl isothiocyanate used in the present invention can be obtained as a chemically synthesized product and can be used as a flavoring compound for foods and beverages. When using this allyl isothiocyanate in the production of foods and beverages, it is preferable to use it by dissolving it in a solvent such as liquid oil or alcohol.

[0031] —Concentration of Allyl Isothiocyanate in Instant Fried Noodles— In the present invention, the concentration of trans-2-decenal used in the instant fried noodles is not particularly limited.

[0032] However, the following concentrations are preferred relative to the concentration of instant fried noodles at the time of consumption. For example, the concentration of allyl isothiocyanate used is preferably about 0.1 ppt to 1000 ppb in the food or drink at the time of consumption. It is more preferably about 1 ppt to 100 ppb. It is even more preferably about 10 ppt to 10 ppb. The concentration used can be changed as appropriate depending on the concentration of 2-acetyl-1-pyrroline described above and the type and condition of the instant fried noodles used.

[0033] -Potassium Salt- In the present invention, it is preferable to use potassium chloride, potassium lactate, potassium phosphate, potassium glutamate, or the like in combination with 2-acetyl-1-pyrroline. It is particularly preferable to use potassium chloride in combination. However, because potassium chloride is a material with a strong bitter and acrid taste, attempting to compensate for the reduced saltiness caused by reducing the amount of sodium chloride used with potassium chloride alone would result in an overly bitter taste, making the product unsuitable for consumption.

[0034] -Amount of Potassium Salt Added- The amount of these potassium salts is preferably 1 to 150% by weight, more preferably 10 to 100% by weight, relative to the reduced amount of sodium.

[0035] - Sodium Salts - As sodium salts, additives containing sodium as a main component, such as sodium chloride, sodium lactate, sodium sulfate, and sodium glutamate, can be used as sodium salts of high purity.

[0036] In the present invention, a certain amount of sodium salt may be blended in. Although excessive intake of sodium salt is said to increase the risk of hypertension, heart disease, etc., sodium salt is the most common substance that induces a salty taste, and can alleviate the unpleasant taste of potassium salt.

[0037] - Reduction rate of sodium content in instant fried noodles - In the present invention, the reduction rate of sodium content relative to instant fried noodles is preferably about 0.01 to 20% in the food or drink at the time of consumption. Also preferably about 0.1 to 15%. Even more preferably about 1 to 10%. If the sodium content in instant fried noodles is reduced by more than 20%, the salty taste and flavor of the fried noodles will be significantly impaired.

[0038] - Use of Combined Raw Materials - In the method of the present invention for improving the flavor of instant fried noodles, 2-acetyl-1-pyrroline is used as the basic component, but it is also effective to combine it with trans-2-decenal, 2,4-decadienal, or allyl isothiocyanate. It is also possible to further combine it with a potassium salt.

[0039] 2. Production Method Next, an example of a production method for instant fried noodles will be described, but the method is not limited to this.

[0040] (Step 1) Noodle dough (dough) production process (kneading) Kneading water containing alkaline mineral water, sodium chloride, etc. is added to the raw material flour, and the mixture is kneaded to produce dough. There is no particular restriction on the kneading time, but kneading for 5 to 30 minutes is typical. There is also no particular restriction on the type of mixer used for kneading, and a batch mixer, flow jet mixer, or other suitable mixer can be used. Furthermore, auxiliary ingredients such as essential reducing sugars, thickening polysaccharides, and alkaline mineral water may be added to the kneading water.

[0041] (Step 2) Manufacturing Process of Fresh Noodle Strands Methods for manufacturing fresh noodle strands include (a) a method in which the dough obtained in step 1 is combined and rolled to produce a noodle sheet of a predetermined thickness, which is then cut out using a cutting blade or the like (cut noodles), (b) a method in which the dough is extruded through holes of a predetermined size (extruded noodles), and (c) a method in which the dough is stretched while being pressed to form noodles (hand-pulled noodles). Examples of cut noodles include Chinese noodles and udon, examples of extruded noodles include spaghetti, and examples of hand-pulled noodles include somen. These methods may also be combined; for example, a method in which a noodle sheet is produced by extrusion and then cut out (a combination of manufacturing method (a) and manufacturing method (b)) can be used.

[0042] (Step 3) Steaming and / or Boiling Step In the present invention, the raw noodle strands are gelatinized by steaming and / or boiling as needed. The starch contained in wheat flour and the like is called raw starch and has a dense molecular structure that makes it difficult to digest, but when water is added and the starch is heated, the molecular structure breaks down and the noodle becomes pregelatinized starch, which is easier to digest. There are no particular restrictions on the processing temperature, and when steaming or boiling is done using steam at normal pressure, the processing temperature is generally 95 to 100°C, and when superheated steam is used, the processing temperature is generally 100 to 350°C.

[0043] (Step 4) Flavoring Step In the present invention, a flavoring step is provided as needed. There are no particular limitations on the flavoring method, but an immersion method in which the noodle strands are immersed in a flavoring liquid or a shower method in which the flavoring liquid is sprayed onto the noodle strands can be used as appropriate. After flavoring, the moisture content can be adjusted by natural drying or other methods. Potassium salt and reducing sugar can also be added in the flavoring step.

[0044] (Process 5) Cutting and Packing ProcessIn the case of cut noodles, the noodle strands are usually transported continuously on a conveyor until the flavoring process, where they are cut into single servings in the cutting process.The cut noodle strands are then automatically packed into retainers (metal frames).In the case of extruded noodles or hand-pulled noodles, they generally move on to the drying process without going through the cutting and packing processes.

[0045] (Step 6) Drying Step Drying the noodle strands at 100°C or higher allows the Maillard reaction to proceed, achieving a desirable cooked texture and appearance. Therefore, in the present invention, it is preferable to include a step of drying at 100°C or higher. The drying temperature is more preferably 100 to 200°C.

[0046] The drying process is explained in detail below. Before undergoing the drying process, noodle strands contain 25 to 65% water by weight, and in order to improve the shelf life of instant noodles, they must be dried until the water content is 1 to 15% by weight. A typical drying method for fried noodles is flash oil drying.

[0047] <Flash oil drying method> The flash oil drying method is a method in which the noodle strands are passed through hot oil at 100-200°C for 1-4 minutes to dehydrate and dry them to a moisture content of approximately 2-5% by weight. Note that the flash oil drying method is not generally used for cut noodles, but for extruded noodles or hand-pulled noodles that do not require molding.

[0048] Of course, instant fried noodles may also contain ingredients other than those mentioned above. More specifically, they may contain animal fats and oils, vegetable fats and oils such as canola oil, coconut oil, cottonseed oil, olive oil, peanut oil, soybean oil, palm oil, safflower oil, rice oil, linseed oil, sesame oil, corn oil, sunflower oil, and macadamia oil, sugars, thickeners, various salts, animal proteins (beef, pork, chicken, fish, etc.), vegetable proteins, carbohydrates (cereals, vegetables, etc.), lipids, dietary fiber, water, minerals, vitamins, colorings, food additives, etc.

[0049] In particular, the present invention can be suitably used for instant noodles. Specific examples of food products include instant fried foods (instant fried noodles such as instant cup noodles and instant bag noodles).

[0050] In particular, instant fried noodles may use powdered soup or liquid soup, and the present invention can also be suitably applied to these soups.

[0051] 3. Terminology The terms used in the present invention will now be explained in detail.

[0052] Flavor of Instant Fried NoodlesThe drying process described above allows the Maillard reaction in the noodles to proceed, resulting in a desirable cooked texture and appearance. Terms used to describe a desirable cooked texture include, in terms of aroma, fatty, roasted, grilled, fried, and smoky flavors. In terms of taste, terms used to describe depth and duration of flavor, richness, and umami flavors are also used.

[0053] --Decreased Flavor Due to Salt Reduction-- The reduced flavor due to salt reduction described in the present invention refers to the reduction in saltiness and the reduction in the cooked feel that occurs when the sodium content of noodles or soup is reduced.

[0054] By using the present invention, instant noodles or soup with reduced sodium content can be imparted with the favorable cooked texture that original instant fried noodles or soup have, and the flavor can be improved to the state before the sodium content was reduced.

[0055] - Improvement of flavor reduction in instant fried noodles - The present invention aims to improve the flavor reduction experienced when instant fried noodles with a reduced sodium content are eaten. This flavor-improving effect includes all manner of addition or inclusion of an ingredient in the instant fried noodles. Furthermore, in addition to 2-acetyl-1-pyrroline, the instant fried noodles may of course contain other compounds, flavorings, various additives, spices, and other ingredients that can be used in a variety of foods and beverages.

[0056] The improvement in flavor reduction of the present invention means restoring the original fried noodle flavor that results from reducing the sodium content without impairing the cooked texture of the instant fried noodles, and effectively maintaining the flavor of the instant fried noodles. Furthermore, the improvement in flavor reduction of the present invention requires that the noodles contain at least 2-acetyl-1-pyrroline, and of course may also contain other ingredients such as various oils and fats, solvents, flavorings, seasonings, etc.

[0057] Examples of the present invention are described below. In these examples, instant fried noodles consisting of fried noodles and powdered soup (hereinafter simply referred to as "instant fried noodle soup") are used as an example. However, the present invention is not limited to these examples. [Test Example 1] Effect of adding 2-acetyl-1-pyrroline to instant fried noodle soup with reduced sodium content (5% reduced-salt product and 10% reduced-salt product) A test was conducted to determine whether the reduced flavor of instant fried noodle soup with reduced sodium content could be improved by adding a diluted solution of 2-acetyl-1-pyrroline. The formulation of the instant fried noodle soup is shown in Table 1.

[0058]

[0059] The instant fried noodle soups prepared were a comparison product (non-reduced salt), a 5% reduced salt product, and a 10% reduced salt product, as shown in Table 1. Next, for Test Group A, 45.3 g of boiling water was prepared and 0.5 g of the 5% reduced salt instant fried noodle soup was added to prepare an aqueous solution. 2-Acetyl-1-pyrroline was added to this aqueous solution to the concentrations listed in Table 2, and the test solutions for Test Groups A-1 to A-6 were prepared.

[0060] Next, a sensory evaluation was conducted on each test aqueous solution in each test group. The evaluation was conducted by five experienced panelists, and the degree of improvement in the flavor of the instant fried noodles compared to test group A-1 was evaluated using a four-point scale: × (no effect of improving flavor), △ (a noticeable effect of improving flavor), ◯ (a significant effect of improving flavor, equivalent to the comparison product).

[0061] That is, if the addition of an additive to instant noodle soup did not improve the reduced flavor of the instant fried noodles, it was rated as ×, and if it had some flavor-improving effect, it was rated as △ or higher. Furthermore, the evaluation was carried out by increasing the numerical value of the evaluation as the flavor-improving effect improved. Furthermore, the evaluation of ⊚ was carried out when the effect of improving the flavor of the instant fried noodles was high and was comparable to that of the comparison product itself. The results are shown in the lower column of Table 2.

[0062]

[0063] Furthermore, for test group B, 45.3 g of boiling water was prepared and 0.5 g of 10% reduced-salt instant fried noodle soup was added to prepare an aqueous solution. 2-Acetyl-1-pyrroline was added to this aqueous solution to the concentrations shown in Table 3, and test solutions for test groups B-1 to B-6 were prepared. Sensory evaluation was performed in the same manner as for test group A, based on the degree of improvement in the flavor of the instant fried noodles compared to test group B-1.

[0064]

[0065] As is clear from Table 3, the addition of 2-acetyl-1-pyrroline made it possible to improve the reduced flavor of instant fried noodles with a reduced sodium content.

[0066] [Test Example 2] Investigation of the Use of Aliphatic Aldehydes in Combination In Test Example 1 above, it was confirmed that 2-acetyl-1-pyrroline can improve the flavor degradation of instant fried noodles with reduced sodium content. Therefore, it was investigated whether the improvement effect could be enhanced by further adding an aliphatic aldehyde. As the aliphatic aldehyde, trans-2-decenal or 2,4-decadienal was used. Furthermore, the basic formulation used contained 440 ppt of 2-acetyl-1-pyrroline.

[0067] Next, for Test Group C, 45.3 g of boiling water was prepared and 0.5 g of 5% reduced-salt instant fried noodle soup was added to prepare an aqueous solution. 2-acetyl-1-pyrroline (440 ppt) and trans-2-decenal or 2,4-decadienal (0.44-4400 ppt) were added to this aqueous solution as shown in Table 4, and test solutions for Test Groups C-1 to C-12 were prepared, followed by sensory evaluation. The concentrations of the 2-acetyl-1-pyrroline solution and trans-2-decenal or 2,4-decadienal added are shown in Table 4. The results of the sensory evaluation are shown in the lower column of Table 4.

[0068]

[0069] It was found that the use of trans-2-decenal or 2,4-decadienal together with 2-acetyl-1-pyrroline enhanced the effect of improving the flavor of instant fried noodles with reduced sodium content. Furthermore, in addition to the effect of improving the flavor of instant fried noodles, an effect of enhancing the oily feel was also observed.

[0070] [Test Example 3] Effect of Addition When Combined with Isothiocyanate In Test Example 2 above, it was confirmed that the flavor degradation of instant fried noodles with reduced sodium content could be improved by combining 2-acetyl-1-pyrroline with aliphatic aldehydes. Therefore, it was confirmed whether the improving effect could be enhanced by further adding an isothiocyanate to 2-acetyl-1-pyrroline. Allyl isothiocyanate was used as the isothiocyanate. Furthermore, a base formulation containing 0.44 ppb of 2-acetyl-1-pyrroline was used.

[0071] For Test Group D, 45.3 g of boiling water was prepared and 0.5 g of 5% reduced-salt instant fried noodle soup was added to prepare an aqueous solution. 2-acetyl-1-pyrroline (440 ppt) and allyl isothiocyanate (0.44-4400 ppt) were added to this aqueous solution as shown in Table 5 to prepare test solutions for Test Groups D-1 to D-6, which were then subjected to sensory evaluation in comparison with Test Group A-. The concentrations of the 2-acetyl-1-pyrroline solution and allyl isothiocyanate added are shown in Table 5. The results of the sensory evaluation are shown in the lower column of Table 5.

[0072]

[0073] When allyl isothiocyanate was used together with 2-acetyl-1-pyrroline, an enhanced flavor-improving effect was observed.

[0074] Test Example 4: Effect of Addition of Aliphatic Aldehyde and Isothiocyanate in Combination The effect of 2-acetyl-1-pyrroline and aliphatic aldehydes or isothiocyanates in improving the flavor of instant fried noodles with reduced sodium content was confirmed, and further investigation was conducted to determine whether the effect could be enhanced by adding all of the components. Trans-2-decenal and 2,4-decadienal were used as aliphatic aldehydes, and allyl isothiocyanate was used as the isothiocyanate. The 2-acetyl-1-pyrroline used in Test Example 1 was also used as the base formulation.

[0075] For Test Group E, 45.3 g of boiling water was prepared and 0.5 g of 5% reduced-salt instant fried noodle soup was added to prepare an aqueous solution. 2-acetyl-1-pyrroline (440 ppt), trans-2-decenal, 2,4-decadienal (440 ppt), and / or allyl isothiocyanate (440 ppt) were added to this aqueous solution as shown in Table 6. Test solutions for Test Groups E-1 to E-10 were prepared, and sensory evaluations were performed in comparison with Test Group A-. The concentrations of the 2-acetyl-1-pyrroline solution, trans-2-decenal or 2,4-decadienal, and allyl isothiocyanate added are shown in Table 6. The results of the sensory evaluation are shown in the lower column of Table 6.

[0076]

[0077] For test group F, 45.3 g of boiling water was prepared and 0.5 g of 10% reduced-salt instant fried noodle soup was added to prepare an aqueous solution. 2-acetyl-1-pyrroline (440 ppt), trans-2-decenal, 2,4-decadienal (440 ppt), and / or allyl isothiocyanate (440 ppt) were added to this aqueous solution as shown in Table 7. Test solutions for test groups E-1 to E-10 were prepared, and sensory evaluations were performed in comparison with test group B-1. The concentrations of the 2-acetyl-1-pyrroline solution and the concentrations of trans-2-decenal or 2,4-decadienal and allyl isothiocyanate added are shown in Table 7. The results of the sensory evaluation are also shown in the lower column of Table 7.

[0078]

[0079] Adding an aliphatic aldehyde or isothiocyanate to 2-acetyl-1-pyrroline enhanced the flavor-improving effect. In particular, the combination of trans-2-decenal, 2,4-decadienal, and allyl isothiocyanate had a greater effect on improving the flavor of instant fried noodles with a reduced sodium content.

Claims

1. Instant fried noodles with reduced sodium content, characterized in that the instant fried noodles contain 2-acetyl-1-pyrroline as an active ingredient to improve the reduced flavor caused by the reduced sodium content.

2. Instant fried noodles according to claim 1, further comprising at least one active ingredient selected from the group consisting of trans-2-decenal, 2,4-decadienal, and allyl isothiocyanate.

3. A method for improving the flavor of instant fried noodles with reduced sodium content, comprising adding 2-acetyl-1-pyrroline to the soup for the instant fried noodles.

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