JP2024120380A - Preserved foods that contain cooked noodles in a container - Google Patents

Abstract

To provide a preserved food product in a container, being a preserved food product with cooked noodles and a sauce or soup for noodles in a container, capable of easily disentangling the cooked noodles while maintaining a favorable springy texture of noodles, when re-heating the preserved food.SOLUTION: A preserved food product includes cooked noodles and a sauce or soup in a container. The sauce or soup includes indigestible dextrin and/or isomaltodextrin and a starch decomposition product being an optional component. A total mass ratio is 5 to 60 mass% with regard to the indigestible dextrin and/or isomaltodextrin and the starch decomposition product being the optional component. The preserved food product solves the above mentioned problem.SELECTED DRAWING: None

Description

The present invention relates to a preserved food product that contains cooked noodles in a container.

Due to the diversification of lifestyles, there is an increasing need for preserved foods that can be easily eaten. In response to such needs, frozen preserved foods, which are containerized staple foods such as noodles topped with ingredients and seasoning liquid, have become widespread. However, frozen preserved foods require a means of freezing and have the problem of freezer burn depending on the frozen storage conditions. To solve such problems, a room temperature preserved food format is suitable, but there is a problem in that the seasoning liquid permeates the staple foods such as cooked noodles and rice during storage, causing them to gradually become soft, and the texture immediately after cooking deteriorates.
Patent Document 1 discloses a method for producing a cooked retort noodle food, which is characterized by heat-sterilizing boiled noodles in a seasoning liquid containing 30 to 35% by weight of dextrin with DE 4 to 8, and describes that a cooked retort noodle food can be obtained that is less likely to fall apart when cooked and has a texture that does not change even when stored for a long period of time. Patent Document 2 discloses a food composition, which is characterized by comprising a gelatinized fixed-shape starch food and a solution of dextrin or dextrin alcohol in which the food has been soaked. Specifically, it describes that boiled macaroni and white sauce containing a 13% solution of dextrin alcohol (DE 14 to 16) were filled and sealed in a plastic bag, heat-sterilized at 135°C for 14 minutes, and stored for one month, and the macaroni did not lose its shape and had a good flavor. Patent Document 3 discloses packaged pasta, which is characterized in that pasta and a sauce containing 5 to 25% starch sugar are filled and sealed in a container, and retort sterilized while the sauce remains as a liquid, and describes that retort ravioli with the sauce remaining as a liquid, having a good appearance, and being juicy and chewy can be obtained. Although all of these inventions have excellent effects, a new problem has been found in that the noodles do not loosen sufficiently when reheated.
On the other hand, due to the recent trend towards health consciousness, there is an increasing need for reduced-salt foods that use relatively less salt. As a means of reducing salt, it is common to replace sodium chloride with potassium chloride, but most of these are aimed at eliminating the unpleasant taste caused by potassium chloride. For example, Patent Document 4 discloses a composition that contains specific amounts of phytic acid and/or a salt thereof, arginine and/or a salt thereof, and carboxylic acid and/or a salt thereof relative to potassium chloride.

JP 2019-071838 A Japanese Unexamined Patent Publication No. 54-105249 JP 2001-078696 A JP 2017-158543 A

The present invention aims to provide a preserved food in a container in which cooked noodles and sauce or soup are placed, and which, when the preserved food is reheated, allows the cooked noodles to easily fall apart while maintaining the preferred elastic texture of the noodles. Furthermore, the present invention also aims to provide a preserved food that has the above characteristics and also has an enhanced salty taste. A further object of the present invention is to provide a preserved food that, in addition to the above characteristics, allows the noodles to easily absorb oil.

The present inventors have found that in a packaged preserved food comprising cooked noodles and sauce or soup, by adding a certain amount of a starch hydrolysate and resistant dextrin and/or isomaltodextrin to the sauce or soup, the cooked noodles become easier to break apart while maintaining a desirable elasticity of the noodles when the packaged preserved food is reheated. They have also found that the use of the sauce or soup enhances the saltiness of the preserved food compared to the use of a sauce or soup that does not contain a starch hydrolysate and resistant dextrin and/or isomaltodextrin.
The present invention provides the following:
[1] A preserved food comprising cooked noodles and a sauce or soup in a container, the sauce or soup comprising at least water, and a water-soluble substance comprising resistant dextrin and/or isomaltodextrin, and an optional starch hydrolysate, and the total mass ratio of the resistant dextrin and/or isomaltodextrin and the optional starch hydrolysate to the total mass of the water and the water-soluble substance in the sauce or soup is 5 to 60 mass%.
[2] The preserved food according to [1], in which the mass ratio of the resistant dextrin and/or isomaltodextrin to the total mass of the resistant dextrin and/or isomaltodextrin and the optional starch hydrolysate is 10 mass% or more.
[3] A method for producing a preserved food, comprising:
The sauce or soup contains at least water, a water-soluble substance containing resistant dextrin and/or isomaltodextrin, and an optional starch hydrolyzate,
and producing a sauce or soup by adding resistant dextrin and/or isomaltodextrin and an optional starch hydrolysate so that the total mass ratio of these components to the total mass of the water and the water-soluble substance is 5 to 60 mass%.

According to the present invention, a preserved food product in which cooked noodles and sauce or soup are placed in a container has the characteristic that when reheated, the cooked noodles are easy to separate while maintaining the preferred elasticity of the noodles.
Furthermore, the present invention can provide a preserved food having the above-mentioned characteristics and further enhanced saltiness. Since the saltiness is enhanced, the amount of salt used in the seasoning liquid for cooking the preserved food can be reduced.
Furthermore, by using a combination of resistant dextrin and/or isomaltodextrin with a starch hydrolysate such as dextrin, it is expected that the noodles will absorb oil better and the floating of oil will be suppressed.

(1) Preserved Food in a Container The preserved food of the present invention is a preserved food containing cooked noodles and a sauce or soup of a specific composition in a container.
In this specification, the term "preserved food" refers to food such as pasta sauce with pasta, ramen with Chinese noodles, or udon soup stock, which is reheated in a microwave oven, boiled, steamed, or the like when eaten. Preferably, it is a "retort food."
The "container" of the "contained preserved food" of the present invention may be any container for storing the above-mentioned preserved food, but since the preserved food of the present invention means a food to be reheated in a microwave oven or the like as described above, the container is made of a material and has a shape suitable for reheating. Specific examples include a pouch bag for use in a microwave oven and a pouch bag for retort. A retort pouch refers to a container made of a plastic film or metal foil, or a combination of these in multiple layers, molded into a bag shape or other shape.
The retort treatment can be carried out according to a conventional method, for example, by dividing the retort sauce into predetermined portions, filling and sealing them in pouches that can withstand retort treatment, and then carrying out retort treatment (for example, sterilization treatment by heating and pressurizing at 100 to 135° C. so that the F value of the center part, which is the part of the product in the pouch that is least likely to increase in temperature during sterilization, is 4 or higher).

(1-1) Cooked noodles The preserved food of the present invention includes cooked noodles. The type of noodles used in the present invention is not particularly limited, and any known noodles can be used. Examples of such noodles include long pasta such as spaghetti and macaroni, short pasta, Chinese noodles, udon, kishimen, hiyamugi, somen, soba, hiyamen, and rice vermicelli.
In order to improve the texture, etc., a portion of the flour may be appropriately replaced with one or more of vegetable proteins (vital gluten, soy protein, etc.), egg white powder, whole egg powder, various processed starches, and thickeners (guar gum, locust bean gum, xanthan gum, glucomannan, galactomannan, curdlan, pectin, alginic acid, sodium alginate, alginate esters, carrageenan, etc.).
Furthermore, in the production of the present invention, in addition to the above-mentioned flour raw materials, salt, starch, emulsifiers, alcohol, emulsified oils and fats, milk powder, and auxiliary materials usually used in the production of noodles can be used depending on the type of noodles, etc.
Cooking methods include boiling, steaming, or a combination of these, with boiling being preferred.

(1-2) Sauce or Soup The preserved food of the present invention includes the above-mentioned cooked noodles and a sauce or soup for the noodles, i.e., a sauce or soup to be eaten with the noodles. The sauce or soup used in the present invention is not particularly limited, and any seasoned liquid to be eaten with the noodles, such as a known sauce or soup, can be applied. Examples of such sauce or soup include Japanese-style sauce or soup (teriyaki, mentsuyu, dashi, etc.), Western-style sauce or soup (Neapolitan, carbonara, Bolognese, etc.), Chinese/Asian sauce or soup (ramen soup, thickened sauce, Korean style, Southeast Asian style, etc.), etc. The sauce or soup may be placed in a container after cooking, or may be cooked together with the noodles.
The sauce or soup of the present invention contains at least water and a water-soluble substance, and contains resistant dextrin and/or isomaltodextrin as the water-soluble substance, and may further contain starch hydrolysate as an optional ingredient. In addition to the water and water-soluble substance, the sauce or soup contains a solid portion and an oily liquid portion derived from ingredients and seasonings used in normal sauces or soups. The ratio of the total mass of the resistant dextrin and/or isomaltodextrin and the optional starch hydrolysate to the mass of the water and water-soluble substance in the liquid portion excluding the solid portion and oily liquid portion from the sauce or soup is 5 to 60% by mass. When the content is within this range, the noodles after reheating have a preferred elastic hardness for noodles and also have good loosening properties. The content is preferably 10 to 50% by mass, more preferably 25 to 50% by mass, and even more preferably 40 to 50% by mass.
The solid portion of a sauce or soup refers to the solid portion that does not dissolve in the liquid portion of the sauce or soup, and specific examples thereof include diced carrots and red chili peppers that disperse in the liquid. The oily portion of a sauce or soup refers to the portion of fats and oil-soluble substances that do not dissolve in the liquid portion of the sauce or soup, and specific examples thereof include edible fats and oils, oil-soluble emulsifiers with an HLB value of 1 to 10, and oil-soluble substances such as flavorings and colorants. The liquid portion of a sauce or soup refers to the portion consisting of water and water-soluble substances excluding the solid portion and the oily portion, and specific examples of the water-soluble substances include emulsifiers with an HLB value of more than 10 (>10) to 20, sugar, salt, etc., in addition to water-soluble dextrins such as the above-mentioned resistant dextrin.

(1-2-1) Resistant dextrin, isomaltodextrin "Resistant dextrin" refers to a water-soluble dietary fiber obtained by hydrolyzing dextrin obtained by roasting starch such as cornstarch in the presence of acid with a digestive enzyme such as amylase, and recovering the resistant components therein. Resistant dextrin can be produced by a known method, but commercially available products can also be used. Suitable examples of commercially available products include Fibersol 2 (US), Fibersol 2H, and Fibersol 2AG (all manufactured by Matsutani Chemical Industry Co., Ltd.), and all of them have a dietary fiber content of 85% by mass or more.
"Isomaltodextrin" refers to a water-soluble dietary fiber obtained by reacting starch such as corn with an enzyme derived from a microorganism. Isomaltodextrin can be produced by a known method, but commercially available isomaltodextrin can also be used. A suitable example of a commercially available isomaltodextrin is Fiberixa (manufactured by Hayashibara Co., Ltd.), which has a dietary fiber content of 80% by mass or more.
Low molecular weight water-soluble dietary fibers such as resistant dextrin and isomaltodextrin cannot be measured by the Prosky method or modified Prosky method, and therefore are usually measured by the enzyme-HPLC method described in Eishin No. 13, "Methods of analysis of nutritional components, etc. in the Nutrition Labeling Standards" (References: Japan Dietary Fiber Society http://jdf.umin.ne.jp/kakusyu/teigen-2.pdf, JP 2006-149369 A).
The mass ratio of resistant dextrin and/or isomaltodextrin to the total mass of the optional starch hydrolysate and resistant dextrin and/or isomaltodextrin is preferably 10% by mass or more. When the mass of resistant dextrin and/or isomaltodextrin is within this range, the hardness of the noodles is just right and the loosening properties are also good. This is also preferred because an enhanced salty taste is observed. More preferably, the mass of resistant dextrin and/or isomaltodextrin is 15% by mass or more, even more preferably 20% by mass or more, even more preferably 30% by mass, and even more preferably 60% by mass or more. From the viewpoint of affinity with oil, it is preferably 90% by mass or less, and even more preferably 80% by mass or less.

(1-2-2) Starch hydrolysate The term "starch hydrolysate" refers to low molecular weight carbohydrates obtained by hydrolysis of starch. As the starch hydrolysate, any starch commonly used in the art can be used without any particular limitation. The origin of starch as the raw material of the starch hydrolysate is not particularly limited, and may be, for example, derived from tapioca, potato, corn, wheat, rice, sweet potato, or soybean. The starch hydrolysate is generally classified into starch syrup, maltodextrin, and dextrin according to the DE value, but is not particularly distinguished in the present invention. In addition, sugar alcohols obtained by reducing starch hydrolysates (reduced starch syrup, maltodextrin alcohol, and dextrin alcohol) are also included in the starch hydrolysate in the present invention.
In the present invention, the use of a starch hydrolysate in combination with resistant dextrin and/or isomaltodextrin is preferred because it improves the oil affinity of noodles and suppresses oil floating. Since it has been experimentally shown that there is a trade-off between the oil affinity of noodles and the loosening properties of noodles, although the reason is unclear, it is particularly advantageous that the starch hydrolysate in combination with resistant dextrin and/or isomaltodextrin can solve these problems. From the viewpoint of oil affinity, the mass ratio of the starch hydrolysate to the total mass of the starch hydrolysate and the resistant dextrin and/or isomaltodextrin is preferably at least 5 mass%, more preferably 10 to 50 mass%, and even more preferably 20 to 40 mass%.

(2) Manufacturing Method of Containerized Preserved Food The preserved food of the present invention, which contains the above-mentioned cooked noodles and sauce or soup in a container, is manufactured by a method including the following.
(i) The sauce or soup contains at least water, water-soluble substances including resistant dextrin and/or isomaltodextrin, and an optional starch hydrolysate;
(ii) A sauce or soup is produced by adding the resistant dextrin and/or isomaltodextrin and the optional starch hydrolyzate so that the total mass ratio of these components to the total mass of the water and the water-soluble substance is 5 to 60 mass%.
More specifically, for example, in producing a sauce or soup containing at least water and a water-soluble substance containing a resistant dextrin and a starch hydrolyzate, the sauce or soup is produced by adding the resistant dextrin and the starch hydrolyzate so that the total mass ratio of the water and the water-soluble substance is 5 to 60 mass%.
In the production of sauce or soup, the ingredients may be added and mixed and then further heated, or may be mixed while being heated. The order of addition of each ingredient may be determined as appropriate. After the sauce or soup is produced, it is placed in a container together with cooked noodles and subjected to retort treatment. The retort treatment may be carried out according to a conventional method.

<Production Example 1: Preparation of Dextrin and Indigestible Dextrin Aqueous Solutions>
Fibersol 2 (US) (Matsutani Chemical Industry Co., Ltd.) and tap water were mixed to obtain an aqueous solution of indigestible dextrin with a concentration of 70% by mass.
Pinex #1 (Matsutani Chemical Industry Co., Ltd., DE8) and tap water were mixed to obtain an aqueous dextrin solution with a concentration of 70% by mass.

<Production Example 2: Production of packaged peperoncino>
Oh My Spaghetti 1.7 mm (Nippon Corporation) was boiled in boiling water for 8 minutes and then drained to obtain boiled spaghetti. The water content of the boiled spaghetti was 60% by mass.
The raw materials shown in Recipe Table 1 were heated with thorough stirring to obtain a peperoncino sauce. The amount of dextrin relative to the liquid mass of the peperoncino sauce (the total mass of water and water-soluble substances) was 35% by mass.
180 parts by mass of boiled spaghetti was sprinkled with 120 parts by mass of peperoncino sauce, then placed in a retort pouch, sealed, and subjected to heat and pressure sterilization treatment. Heat and pressure sterilization was performed using a hot water storage type retort sterilizer under the condition that the internal temperature reached 121°C under 2.0 MPa and then heating was continued for 25 minutes.

＊デキストリン水溶液：製造例１により調製した７０質量％デキストリン水溶液である。
＊乳化剤については、ＨＬＢ値が１～１０を油溶性物質、１０を越える値（＞１０）～２０を水溶性物質とし、製造例２で使用した乳化剤はＨＬＢ値が１１のため、水溶性物質に分類した。

* Dextrin aqueous solution: a 70% by mass dextrin aqueous solution prepared according to Production Example 1.
*With regard to emulsifiers, those with an HLB value of 1 to 10 are considered oil-soluble substances, and those with an HLB value of over 10 (>10) to 20 are considered water-soluble substances. The emulsifier used in Production Example 2 had an HLB value of 11, so it was classified as a water-soluble substance.

<Evaluation Example 1: Evaluation of noodle hardness, looseness, saltiness, and oil compatibility with noodles>
The container-packed peperoncino obtained in Production Example 2 was stored at room temperature for one month, then opened, served on a plate, and heated in a microwave oven at 600 W for 3 minutes. A sensory evaluation was performed by 10 experienced panelists on the hardness (texture) of the noodles, the ease of disintegrating the noodles, and the saltiness when eating the peperoncino, according to the following evaluation criteria Table 1. The compatibility of the noodles with the oil was evaluated visually.

<Test Example 1: Verification test of dextrin-containing peperoncino>
Packaged peperoncino was produced according to Production Example 2 except that the aqueous dextrin solution shown in Table 1 was used, and evaluated according to Evaluation Example 1. Note that Reference Example 1 is standard peperoncino pasta (not retorted) immediately after sprinkling boiled spaghetti with peperoncino sauce produced in Production Example 2 without using the aqueous dextrin solution, and serves as a standard for the sensory evaluation.
In Reference Examples 2, 3, and 4, the spaghetti had a soft and stretchy texture because the moisture in the peperoncino sauce was absorbed by the spaghetti during storage, and the spaghetti was sticky due to the high concentration of the peperoncino sauce, and the spaghetti had poor loosening properties. In Reference Examples 5 and 6, the harder the spaghetti became as the amount of dextrin increased, and the evaluation was equivalent to that described in the prior art. In addition, as the amount of dextrin increased in Reference Examples 4, 5, and 6, the saltiness became somewhat vague, and the peperoncino sauce was somewhat sticky, but the loosening of the spaghetti was not poor. The more the amount of dextrin increased, the more the sauce became viscous and the better the oil absorption of the noodles became.

＊デキストリン量：ペペロンチーノソースの液体部（水及び水溶性物質）の合計質量に対するデキストリンの含有量（質量％）である。

*Dextrin content: The dextrin content (mass %) relative to the total mass of the liquid portion of the peperoncino sauce (water and water-soluble substances).

<Test Example 2: Examination of replacement of dextrin with resistant dextrin>
Containerized peperoncino was produced according to Production Example 2, except that all or a part of the dextrin was replaced with a resistant dextrin as shown in Table 2, and evaluated according to Evaluation Example 1.
In Examples 1 to 6, in which dextrin was replaced with resistant dextrin, the hardness of the spaghetti did not differ significantly regardless of the substitution ratio. The saltiness increased with an increase in the substitution ratio (increase in the amount of resistant dextrin), and in Examples 2 to 6, the saltiness was stronger than in Reference Example 1, suggesting that the amount of salt used in the peperoncino sauce could be reduced. The loosening properties of the spaghetti were improved depending on the increase in the content of resistant dextrin. Furthermore, in Examples 1 and 2, the dextrin made the noodles more sticky (capable of holding oil), and the noodles absorbed the oil well. However, in Examples 4 to 6, the resistant dextrin was less sticky than dextrin, and was unable to hold oil, resulting in some oil floating on the noodles. When resistant dextrin was used alone (Examples 6 to 8), the best loosening properties were observed when the amount was 10% by mass relative to the liquid mass of the sauce (Example 7), but the loosening properties were also good at 35% by mass or more (Examples 6 and 8). Furthermore, at 35% by mass or more, the hardness and saltiness of the noodles were also improved (Examples 6 and 8).

＊デキストリン量：ペペロンチーノソースの液体部の水及び水溶性物質の合計質量に対するデキストリンの含有量（質量％）である。
＊難消化性デキストリン量：ペペロンチーノソースの液体部の水及び水溶性物質の合計質量に対するデキストリン水溶液中に含有されるデキストリンを難消化性デキストリンに置き換えた際の難消化性デキストリンの含有量（質量％）である。

*Dextrin content: The dextrin content (mass %) relative to the total mass of water and water-soluble substances in the liquid portion of the peperoncino sauce.
*Amount of resistant dextrin: The amount of resistant dextrin (mass %) when the dextrin contained in the dextrin aqueous solution is replaced with resistant dextrin relative to the total mass of water and water-soluble substances in the liquid part of the peperoncino sauce.

<Test Example 3: Examination of replacement of indigestible dextrin with isomaltodextrin>
Packaged peperoncino was produced according to Production Example 2, except that isomaltodextrin and dextrin were used instead of the resistant dextrin shown in Table 3, and evaluated according to Evaluation Example 1. The noodles had a resilient hardness and good loosening properties, and the saltiness and oil absorption of the noodles were similar to those of Example 3, which used resistant dextrin. It was therefore confirmed that isomaltodextrin can provide the same effects as resistant dextrin (Examples 9 to 11).

Claims (3)

A preserved food containing cooked noodles and sauce or soup in a container, the sauce or soup containing at least water, and a water-soluble substance containing resistant dextrin and/or isomaltodextrin and an optional starch hydrolysate, and the total mass ratio of the resistant dextrin and/or isomaltodextrin and the optional starch hydrolysate to the total mass of the water and water-soluble substance in the sauce or soup is 5 to 60% by mass. The preserved food according to claim 1, in which the mass ratio of the resistant dextrin and/or isomaltodextrin to the total mass of the resistant dextrin and/or isomaltodextrin and the optional starch hydrolysate is 10% by mass or more. A method for producing a preserved food product, comprising:
The sauce or soup contains at least water, resistant dextrin and/or isomaltodextrin, and a water-soluble substance containing a starch hydrolyzate as an optional ingredient,
and producing a sauce or soup by adding resistant dextrin and/or isomaltodextrin and an optional starch hydrolysate so that the total mass ratio of these components to the total mass of the water and the water-soluble substance is 5 to 60 mass%.