JPH09248148A - Preservative for boiled noodle and preparation of boiled noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new preservative effective for improving the preservability of long-life noodles, etc., and remarkably suppressing the strong acid smell inherent to conventional preservative by adding a sugar and a hydrolyzed animal or vegetable protein to an acid acting as a pH modifier for boiled noodles. SOLUTION: This preservative is produced by compounding (A) an acid acting as a pH-modifier for boiled noodles (preferably an organic acid such as citric acid, phosphoric acid, etc.) with (B) a sugar (preferably sucrose) and (C) a hydrolyzed animal or vegetable protein. The concentrations of the components A, B and C in the objective preservative liquid are preferably 0.3-6%, 0.3-0.08% and 0.005-0.03%, respectively. A sure and further improved acid taste suppressing action can be attained by adding a roast vegetable fiber extract to the above preservative. The vegetable fiber extract is preferably a combination of roast rice bran extract and roast soybean extract. The amount of the extract to be compounded to the preservative is preferably 0.002-0.006%.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【発明の属する技術分野】本発明は茹麺用保存剤、より
詳しくは茹麺の保存性向上のために麺のｐＨを所定の酸
性域に低下させ得、しかもそれによっても麺に実質的に
酸味や酸臭を与えない改善された性質を有する新しい茹
麺用保存剤及び該保存剤を用いて茹麺を製造する方法に
関する。TECHNICAL FIELD The present invention relates to a preservative for boiled noodles, and more specifically, it can reduce the pH of noodles to a predetermined acidic range for improving the shelf life of boiled noodles, and thereby substantially The present invention relates to a new preservative for boiled noodles having improved properties that do not impart sourness or odor, and a method for producing boiled noodles using the preservative.

【０００２】[0002]

【従来の技術】従来より、茹でうどん、茹で日本そば、
茹でスパゲッティ等の茹麺の保存性を向上させるために
は、乳酸、クエン酸、酢酸等の有機酸やリン酸等を用い
て麺のｐＨを４．５〜５．０以下に調整する手段がとら
れているが、麺類はいずれも非常に淡泊な味を呈するも
のであるため、かかるｐＨ調整のための酸類による酸
味、酸臭がかなりの異味臭と感知され、腐敗臭と紛らわ
しい場合もあり、それらの抑制乃至遮蔽が重要なテーマ
となっている。2. Description of the Related Art Conventionally, boiled udon, boiled Japanese soba,
In order to improve the preservability of boiled noodles such as boiled spaghetti, a means of adjusting the pH of the noodles to 4.5 to 5.0 or less using an organic acid such as lactic acid, citric acid or acetic acid, or phosphoric acid. However, since all noodles have a very light taste, the acidity and acid odor caused by acids for adjusting the pH are perceived as a considerably off-flavor and may be confused with the rotten odor. However, their control or shielding is an important theme.

【０００３】特に、最近、簡便性、保存性、麺本来の食
感面等からよく普及しつつある、所謂ロングライフ麺
（ＬＬ麺）乃至生麺タイプのカップ麺等では、２〜６ケ
月の賞味期間を保証するために、処理液に浸漬し、麺ｐ
Ｈ４．５以下に調整後、加熱殺菌してパック製品とされ
ている現状にあり、パック開封時の酸臭は強烈であり、
またかかるＬＬ麺では簡便性のために湯切りせずに食べ
られることが一般に求められ、それ故上記酸味臭の抑制
は一層重要な課題となっている。In particular, the so-called long-life noodles (LL noodles) or raw noodle-type cup noodles, which have recently become popular due to their simplicity, storability, and the original texture of noodles, take 2 to 6 months. In order to guarantee the shelf life, the noodles are dipped in the treatment liquid and p
After being adjusted to H4.5 or less, it is in the present condition that it is sterilized by heating to be a packed product, and the acid odor when opening the pack is intense,
In addition, for such LL noodles, it is generally required to be eaten without hot water removal for the sake of simplicity, and therefore suppression of the sour odor has become a more important issue.

【０００４】このように、ＬＬ麺等にあっては、かなり
激しい酸臭及び酸味があるにも拘わらず、その抑制のた
めの改善策は現実にはなされていない現状にある。As described above, although LL noodles and the like have a considerably strong acid odor and sourness, no improvement measures have been actually taken to suppress them.

【０００５】尚、本発明者らの研究によれば、従来、ス
パゲッティ等の茹麺について、その保存性向上のための
ｐＨ低下に起因する酸味臭改善のために、クエン酸及び
／又は乳酸と食塩とグルタミン酸ソーダーとを所定割合
で併用した茹麺用処理液が提案されており（特公平１−
１９８６６号公報及び特公平３−６０４７２号公報参
照）、これによりＬＬ麺の酸味臭をある程度抑制できる
ものの、尚之等提案された処理液による処理ではその抑
制は不充分である。According to the studies by the present inventors, conventionally, boiled noodles such as spaghetti were treated with citric acid and / or lactic acid in order to improve the sour odor due to pH decrease for improving the storage stability. A treatment liquid for boiling noodles has been proposed in which salt and sodium glutamate are used together in a predetermined ratio (Patent Publication 1-
19866 and Japanese Examined Patent Publication No. 3-60472), it is possible to suppress the sour odor of LL noodles to some extent, but the suppression by the treatment liquid proposed by Naoyuki et al. Is insufficient.

【０００６】[0006]

【発明が解決しようとする課題】従って、本発明の目的
は、特にＬＬ麺に適用してその保存性を向上させ得るｐ
Ｈ調整剤であって、しかも従来のｐＨ調整剤に見られる
如き激しい酸味臭を伴わうことなく、該酸味臭が見事に
抑制された新しいこの種保存剤を提供することを目的と
する。Therefore, the object of the present invention is to improve the storability of the LL noodle by applying it to LL noodles.
It is an object of the present invention to provide a new preservative of this kind, which is an H-adjusting agent and is not accompanied by the intense sour odor that is found in conventional pH adjusting agents, and in which the sour odor is excellently suppressed.

【０００７】本発明者らは、上記目的より鋭意研究を重
ねた結果、従来のｐＨ調整剤としての有機酸等に、糖類
及び動植物蛋白質加水分解物を併用するときには、上記
目的に合致する所望の優れた性質を有する茹麺用保存剤
が提供されることを見出した。また、本発明者らは、上
記保存剤に更に本願人が先に開発した特定の焙煎植物繊
維抽出物を添加配合するときには、上記所望の性質、特
に酸味臭の抑制作用が一層改善されることも見出した。
本発明は、かかる知見に基づいて完成されたものであ
る。The inventors of the present invention have conducted extensive studies as a result of the above object, and as a result, when a saccharide and an animal or plant protein hydrolyzate are used in combination with a conventional organic acid or the like as a pH adjusting agent, it is desired to meet the above object. It has been found that a preservative for boiled noodles having excellent properties is provided. Further, when the present inventors further add and blend a specific roasted plant fiber extract previously developed by the present applicant to the above preservative, the desired properties, particularly the action of suppressing sour odor, are further improved. I also found that.
The present invention has been completed based on such findings.

【０００８】[0008]

【課題を解決するための手段】本発明によれば、茹麺用
ｐＨ調整剤としての酸類に、糖類と動植物蛋白質加水分
解物とを添加配合したことを特徴とする茹麺用保存剤、
更に焙煎植物繊維抽出物を含む上記茹麺用保存剤及び製
麺、並びに茹上げ後の茹麺を上記本発明茹麺用保存剤に
て浸漬処理することを特徴とする茹麺の製造方法が提供
される。According to the present invention, an acid as a pH adjusting agent for boiled noodles, a preservative for boiled noodles, characterized in that a saccharide and an animal or vegetable protein hydrolyzate are added and blended,
Furthermore, a method for producing a boiled noodle, characterized in that the preservative and noodle making for the above-mentioned boiled noodles containing a roasted plant fiber extract, and the boiled noodles after boiling are immersed in the above-mentioned boiled noodle preservative of the present invention. Will be provided.

【０００９】[0009]

【発明の実施の形態】以下、本発明茹麺用保存剤につき
詳述すれば、該保存剤に用いられるｐＨ調整剤としての
酸類としては、従来より茹麺用ｐＨ調整剤として慣用さ
れている各種のものでよく、特に乳酸、クエン酸、リン
ゴ酸、アジピン酸等の有機酸やリン酸等が好ましい。之
等は、通常得られる本発明保存剤液中の濃度が約０．２
〜１．２％、好ましくは０．３〜０．６％となる範囲で
用いられるのが好適である。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the preservative for boiled noodles of the present invention will be described in detail. Acids as a pH adjuster used in the preservative are conventionally used as pH adjusters for boiled noodles. Various kinds may be used, and organic acids such as lactic acid, citric acid, malic acid and adipic acid, and phosphoric acid are particularly preferable. The concentration in the preservative solution of the present invention that is usually obtained is about 0.2.
It is suitable to be used in the range of ~ 1.2%, preferably 0.3-0.6%.

【００１０】本発明保存剤は、上記ｐＨ調整剤としての
酸類と共に糖類及び動植物蛋白質加水分解物を利用する
ことを必須とする。ここで糖類としては、代表的には蔗
糖、ブドウ糖、麦芽糖、果糖、オリゴ糖、ソルビット、
水あめ等を利用でき、之等の内では特に蔗糖が好適であ
る。また、動植物蛋白質加水分解物としては、従来より
インスタント食品等の分野で調味液等としてよく知られ
ている、例えば動植物蛋白質を塩酸で加水分解して得ら
れるＨＡＰ、ＨＶＰ、酵母エキス等や、同様の蛋白質を
酵素分解して得られるもののいずれでもよい。上記糖類
は、得られる本発明保存剤中に約０．０３〜０．０８％
の濃度となる量で、また動植物蛋白質加水分解物は、同
約０．００５〜０．０３％の濃度となる範囲で用いられ
るのがよく、これにより充分に本発明所期の効果を奏し
得る。The preservative of the present invention is essential to utilize sugars and animal and vegetable protein hydrolysates together with the acids as the pH adjuster. Here, as the saccharides, typically, sucrose, glucose, maltose, fructose, oligosaccharides, sorbit,
It is possible to use starch syrup and the like, and among them, sucrose is particularly preferable. The animal and vegetable protein hydrolysates are well known as seasoning liquids in the field of instant foods, for example, HAP, HVP, yeast extract and the like obtained by hydrolyzing animal and vegetable proteins with hydrochloric acid, and the like. Any of those obtained by enzymatically decomposing the above protein may be used. The above saccharide is contained in the obtained preservative of the present invention in an amount of about 0.03 to 0.08%.
It is preferable that the animal and plant protein hydrolyzate be used in a concentration of about 0.005 to 0.03%, and thereby the desired effects of the present invention can be sufficiently exerted. .

【００１１】また、本発明保存剤中には、更に本願人が
先に開発した焙煎米糠抽出物、焙煎大豆抽出物、緑茶抽
出物、ウーロン茶抽出物等の植物抽出物を添加配合する
ことができ、これによって、更に一層確実に優れた酸味
臭抑制作用を奏し得る保存剤を得ることができる。Further, in the preservative of the present invention, a plant extract such as a roasted rice bran extract, a roasted soybean extract, a green tea extract, an oolong tea extract and the like, which the present applicant has previously developed, may be added and blended. As a result, it is possible to obtain a preservative capable of exhibiting a more excellent sour-odor suppressing effect.

【００１２】ここで、利用できる焙煎植物繊維物質抽出
物としては、例えば特公平５−５９７４５号公報に記載
のものをいずれも使用することができ、その内では、特
に焙煎米糠抽出物及び焙煎大豆抽出物の併用が好まし
い。之等は、通常本発明保存剤中に約０．００２〜０．
００６％の範囲で添加配合されるのが好適である。Here, as the roasted plant fiber substance extract that can be used, for example, any of those described in Japanese Patent Publication No. 5-59745 can be used. Among them, roasted rice bran extract and The combined use of roasted soybean extract is preferred. In general, about 0.002 to 0.
It is suitable to be added and blended in the range of 006%.

【００１３】本発明茹麺用保存剤は、上記各成分の所定
量を単に混合することにより水溶液形態の製剤に調製さ
れ、これはそのまま茹麺の保存処理、即ち浸漬処理に利
用することができる。また、上記水溶液を適宜濃縮して
製剤とすることもできる。The preservative for boiled noodles of the present invention is prepared into a preparation in the form of an aqueous solution by simply mixing predetermined amounts of the above-mentioned components, and this can be used as it is for the preserving treatment of soup noodles, that is, the dipping treatment. . Further, the above aqueous solution may be appropriately concentrated to give a preparation.

【００１４】本発明保存剤を利用した茹麺の処理は、例
えば製麺後、茹上げ及び水洗された茹麺を、本発明保存
剤水溶液中に単時間浸漬するのみで実施することがで
き、この浸漬処理により、本発明所期の優れた保存効果
及び酸味臭抑制効果が奏される。The treatment of boiled noodles using the preservative of the present invention can be carried out, for example, by simply immersing the boiled noodles that have been boiled and washed with water in the aqueous solution of the preservative of the present invention for one hour. By this dipping treatment, the excellent preservation effect and sour odor suppressing effect expected of the present invention are exhibited.

【００１５】上記浸漬処理は、通常、本発明保存剤液中
に処理対象茹麺を、約３０〜６０秒間浸漬することによ
り実施できる。The above-mentioned dipping treatment can be usually carried out by dipping the boiled noodles to be treated in the preservative solution of the present invention for about 30 to 60 seconds.

【００１６】かくして処理された茹麺は、その後、水洗
することなく直接袋詰め密封し、蒸気又は熱湯等の加熱
手段により殺菌してＬＬ麺製品とすることができる。The boiled noodles thus treated can be directly bag-sealed without washing with water and sterilized by heating means such as steam or hot water to obtain an LL noodle product.

【００１７】かかる麺製品のｐＨは、慣用手段、例えば
麺１０ｇに蒸留水９０ｍｌを加え、ホモジナイズ後、３
０分静置し、電極式ｐＨメーターを用いた測定手段によ
り測定することができる。The pH of such noodle product is 3 after homogenization by adding conventional water such as 90 g of distilled water to 10 g of noodles.
It can be left to stand for 0 minutes and measured by a measuring means using an electrode pH meter.

【００１８】本発明方法の適用できる茹麺は、特にＬＬ
麺に限らず、比較的長期間の保存性が要求されるもので
あれば限定はない。また、麺類もまた、例えば手打ちう
どん、ロール製麺うどん、日本そば、ラーメン等の他、
スパゲッティ、マカロニ等のパスタ類をも含む全てのタ
イプの麺を包含するものである。Boiled noodles to which the method of the present invention can be applied are especially LL.
Not limited to noodles, it is not limited as long as it requires storage for a relatively long period of time. In addition, noodles also include, for example, hand-made noodles, noodles made from rolls, Japanese soba noodles, ramen, etc.
It includes all types of noodles including pasta such as spaghetti and macaroni.

【００１９】本発明茹麺用保存剤を利用して得られる処
理茹麺類は、６ケ月間の常温保存性が保証できるもので
あり、麺本来の歯ごたえ、腰、肌合い、光沢感等の食感
乃至外観にはなんらの影響も与えず、しかも、保存剤の
利用による従来の致命的欠点であった酸味、酸臭等の異
味臭の発現は非常に良好に抑制されており、品質の極め
て良好なものとなる利点がある。The treated boiled noodles obtained by using the preservative for boiled noodles of the present invention can be stored at room temperature for 6 months, and the texture of the original noodles such as texture, waist, texture, and glossiness can be guaranteed. The appearance is not affected at all, and the development of unpleasant odors such as sourness and acid odor, which were the fatal defects of the prior art by using preservatives, is very well suppressed, and the quality is extremely good. There is an advantage that becomes.

【００２０】[0020]

【実施例】以下、本発明を更に詳しく説明するため、実
施例を挙げる。尚、例中、部及び％はいずれも重量基準
によるものである。The present invention will now be described in further detail with reference to examples. In the examples, parts and% are based on weight.

【００２１】[0021]

【実施例１】乳酸、蔗糖及び蛋白加水分解物（ＨＡＰ、
牛、豚、鳥、魚の動物蛋白質を塩酸で加水分解、精製
後、濃縮してペースト状又は粉末状としたもの）を、そ
れぞれ０．５％、０．０５％及び０．０１％となる濃度
で水に溶解して、本発明茹麺用保存剤を調製した。Example 1 Lactic acid, sucrose and protein hydrolyzate (HAP,
Beef, pig, bird, fish protein protein hydrolyzed with hydrochloric acid, purified, and then concentrated to a paste or powder form) at concentrations of 0.5%, 0.05% and 0.01%, respectively. Was dissolved in water to prepare a preservative for boiling noodles of the present invention.

【００２２】[0022]

【実施例２〜１４】表１に記載の酸、糖類及び蛋白加水
分解物又は之等に更に焙煎植物繊維抽出物のそれぞれ所
定量を用いて、実施例１と同様にして、本発明茹麺用保
存剤を調製した。Examples 2 to 14 In the same manner as in Example 1, except that a predetermined amount of the roasted plant fiber extract was used in addition to the acids, sugars and protein hydrolysates shown in Table 1 and the like, the present invention was boiled. A preservative for noodles was prepared.

【００２３】尚、蛋白加水分解物におけるＨＡＰは、実
施例１に記載のものであり、同ＨＶＰは大豆、トウモロ
コシ、麦、米の植物蛋白質をアルカリ・酸又は酵素で加
水分解し、分解物を中和、脱色、脱臭、精製後、濃縮し
てペースト状又は粉末状としたものであり、また、焙煎
植物抽出物（米糠）は、奥野製薬工業社製「デスミー
Ｒ」を、同焙煎植物繊維抽出物（大豆）は、同社製「デ
スミーＮ」をそれぞれ示す。The HAP in the protein hydrolyzate is the one described in Example 1, and the HVP hydrolyzes the plant protein of soybean, corn, wheat and rice with an alkali / acid or an enzyme to give a hydrolyzate. After being neutralized, decolorized, deodorized, purified, and concentrated, it is made into a paste or powder, and the roasted plant extract (rice bran) is "Desmy R" manufactured by Okuno Chemical Industry Co., Ltd. The vegetable fiber extract (soybean) is "Desmy N" manufactured by the same company.

【００２４】[0024]

【比較例１〜５】乳酸（０．５％）単独（比較例１）、
リンゴ酸（０．５％）単独（比較例２）、クエン酸
（０．５％）単独（比較例３）、乳酸（０．５％）と食
塩（０．６％）（比較例４）及び乳酸（０．５％）と食
塩（０．６％）とグルタミン酸ナトリウム（０．０６
％）（比較例５）をそれぞれ水に溶解して、各比較保存
剤を調製した。Comparative Examples 1-5 Lactic acid (0.5%) alone (Comparative Example 1),
Malic acid (0.5%) alone (Comparative Example 2), citric acid (0.5%) alone (Comparative Example 3), lactic acid (0.5%) and salt (0.6%) (Comparative Example 4) And lactic acid (0.5%), salt (0.6%) and sodium glutamate (0.06
%) (Comparative Example 5) was dissolved in water to prepare comparative preservatives.

【００２５】上記各例で得たそれぞれの保存剤の組成を
下記表１にまとめて示す。The composition of each preservative obtained in each of the above examples is summarized in Table 1 below.

【００２６】[0026]

【表１】 [Table 1]

【００２７】[0027]

【試験例１】小麦粉１００部に、水３４部及び食塩２部
を加えて混合し、複合・圧延し、幅３ｍｍ、厚さ２．５
ｍｍに切り出し、うどんを製麺した。これを１８分間茹
で、水洗、水切り後、上記表１に記載の本発明茹麺用保
存剤及び比較保存剤のそれぞれに３０秒間浸漬して麺の
ｐＨを４．０に調整し、その後、水切りした麺を包装
し、９０℃で４０分間蒸気殺菌を行なって、処理麺を得
た。[Test Example 1] To 100 parts of wheat flour, 34 parts of water and 2 parts of salt were added and mixed, compounded and rolled to give a width of 3 mm and a thickness of 2.5.
The noodles were cut into mm and noodles were made. This is boiled for 18 minutes, washed with water and drained, then immersed in each of the preservatives for boiled noodles of the present invention and the comparative preservative of the present invention described in Table 1 for 30 seconds to adjust the pH of the noodles to 4.0, and then drained. The noodles were packaged and steam sterilized at 90 ° C. for 40 minutes to obtain treated noodles.

【００２８】かかるｐＨ調整によって、得られる処理麺
は、いずれも６ケ月の常温保存が可能となる。By such pH adjustment, all the treated noodles obtained can be stored at room temperature for 6 months.

【００２９】上記処理麺について、その酸味、酸臭を官
能試験により評価した。該官能試験は、無作為に選んだ
２０名のパネラーに、上記包装麺を開封してその臭いを
７段階（１＝酸臭する〜７＝酸臭しない）にて評価して
もらうと共に、該麺を試食した結果を同様に７段階（１
＝酸味あり〜７＝酸味なし）評価してもらうことにより
実施した。The sourness and acid odor of the treated noodles were evaluated by a sensory test. The sensory test was carried out by randomly selecting 20 panelists to open the packaged noodles and evaluate the odor thereof in 7 levels (1 = sour odor to 7 = no acid odor). Similarly, the results of tasting noodles in 7 steps (1
== Sourness to 7 = No sourness) The evaluation was carried out.

【００３０】得られた結果の平均点を小数点以下四捨五
入して、供試麺の評価点を求め、また上記酸臭及び酸味
の各平均点を合計して総合評価点を求めた。点数の高い
ものほど酸臭・酸味の抑制された良好なものと言える。The average score of the obtained results was rounded off to the right of the decimal point to obtain the evaluation score of the test noodles, and the average scores of the acid odor and the sourness were summed up to obtain a total evaluation score. The higher the score, the better the acid odor and sourness were suppressed.

【００３１】上記試験結果を下記表２に示す。The test results are shown in Table 2 below.

【００３２】[0032]

【表２】 [Table 2]

【００３３】表２より、本発明茹麺用保存剤の利用によ
れば、酸味及び酸臭を見事に抑制できることが明らかで
ある。From Table 2, it is apparent that the use of the preservative for boiled noodles according to the present invention can suppress the sourness and acid odor.

【００３４】更に、上記供試麺の一部について、それら
の渋味を同様に官能試験した結果を下記表３に示す。Further, Table 3 below shows the results of a sensory test of a part of the above-mentioned test noodles for their astringency.

【００３５】[0035]

【表３】 [Table 3]

【００３６】表３からも、本発明により得られる麺は、
渋味の点でも顕著に抑制されていることが判る。From Table 3 as well, the noodles obtained by the present invention are
It can be seen that the astringency is also significantly suppressed.

Claims (3)

【特許請求の範囲】[Claims] 【請求項１】 茹麺用ｐＨ調整剤としての酸類に、糖類
と動植物蛋白質加水分解物とを添加配合したことを特徴
とする茹麺用保存剤。1. A preservative for boiled noodles, which comprises an acid as a pH adjuster for boiled noodles, and a saccharide and a hydrolyzate of animal and vegetable proteins added thereto. 【請求項２】 更に焙煎植物繊維抽出物を含む請求項１
に記載の茹麺用保存剤。2. The method according to claim 1, further comprising a roasted plant fiber extract.
The preservative for boiled noodles according to. 【請求項３】 製麺、茹上げ後の茹麺を請求項１又は２
に記載の茹麺用保存剤にて浸漬処理することを特徴とす
る茹麺の製造方法。3. A noodle making process or a boiled noodle after boiled.
A method for producing a boiled noodle, which comprises performing a dipping treatment with the preservative for a boiled noodle according to item 4.