JPH0243465B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to instant noodles containing chili sauce and containing grain flour as a main ingredient. [Conventional technology] Generally, instant noodles are mainly made of grain flour such as wheat flour.
After adding and mixing Kan water, raw noodle strings are made through processes such as rolling, kneading, and cutting, which are then steamed to gelatinize the starch in the noodle strings, and then fried in oil or blown with hot air. Separately manufactured seasonings, seasoning oils, etc. are added to the surface, or they are combined with seasonings, seasoning oils, etc. filled in sachets, etc., and then supplied to the market. Ru. Conventionally, salt, bonito extract, vegetable extract, meat extract, vegetable oil, lard, etc. have been used as seasonings, seasoning oil, etc. for the above instant noodles, and when spiciness is required, powdered chili pepper, so-called shichimi chili pepper, is used. etc. are attached. [Problems to be Solved by the Invention] However, in such instant noodles, the taste is not the same as the taste of the soup in which the above-mentioned seasonings are dissolved in hot water, or the taste of the sauce sprinkled on the noodles that have been rehydrated in hot water. Because it is enjoyed as a dish, it lacks umami, combined with the flour odor of the noodles that have been rehydrated in hot water. Therefore, in order to add flavor to instant noodles,
Various studies have been conducted on seasonings used with noodles, but in order to obtain a certain level of umami, it is necessary to combine many seasonings and spices, which increases the cost. The reality is that little success has been achieved due to the difficulty of achieving a flavor that matches the taste preferences of modern people. Therefore, it was proposed to knead spices such as soy sauce and pepper into the pasta itself (Japanese Patent Laid-Open No. 60-126043), and it was also proposed to knead chili pepper or Japanese mustard powder into buckwheat etc. 136937). By doing this, the spices are directly contained in the noodles and do not remain in the leftover liquid, making it possible to save on the amount of spices used. However, in these cases, the noodles themselves contain these spices, and because the spices come into direct contact with the tongue, the spiciness appears directly, and the spiciness does not lead to umami, but is simply spicy. I get used to it. This invention was made in view of the above circumstances, and provides instant noodles with chili sauce kneaded in which the spiciness is effectively expressed with a small amount of spiciness ingredients, the spiciness is mild, and the umami is improved by the spiciness. Its purpose is to provide. [Means for Solving the Problems] In order to achieve the above object, the instant noodles with chili sauce kneading of the present invention are instant noodles made of grain flour whose main component is wheat flour, in which bran flour is added to the wheat flour as the grain flour. The noodle strings contain chili sauce as a spiciness ingredient. [Function] That is, the present inventors first conducted extensive research focusing on the spices to be used in order to eliminate the above-mentioned drawbacks when spices are kneaded directly into noodles. the result,
It was discovered that chili sauce, which is said to be the spiciest of all spices and is in liquid form, surprisingly blends well with the noodles and develops a relatively high-quality spiciness. but,
Even with the above-mentioned high-quality spiciness, the spiciness is quite straight, and the spiciness has not reached the point where it improves the flavor. Therefore, the inventors of the present invention also focused on the flour used in the noodles, and came up with the idea that the spiciness of chili sauce could be made milder by changing the ingredients of the flour, and conducted further research. As a result, they found that when bran flour is mixed as a sub-ingredient into grain flour whose main ingredient is wheat flour, the spiciness of chili sauce becomes milder due to the bran flour, which significantly improves the flavor of the noodles themselves. We have arrived at this invention. Next, this invention will be explained in detail. The chili sauce used in this invention is not only one made by fermenting chili peppers, but also seasonings that contain at least fermented chili peppers, such as bean sauce made by fermenting a mixture of chili peppers and fava beans, and kotsuchi sauce made by fermenting a mixture of chili peppers and glutinous rice. Any fee is acceptable. These may be used alone or in combination of two or more. Further, the main flour of the instant noodles mixed with chili sauce of the present invention is usually wheat flour. Depending on the case, various starches, buckwheat flour, rice flour, etc. may be mixed alone or in combination.
Therefore, in the present invention, the term "main component" includes both cases where the main component is the main component and cases where the above-mentioned optional components are included. The main feature of this invention is that bran flour is blended with the above-mentioned grain flour as a subcomponent, and this is combined with chili sauce. The above bran powder is
It is the skin waste produced when wheat flour is ground into powder, and is generally not eaten as it lacks flavor but is instead used as feed for livestock. A trace amount of bran flour remains in the flour, but in this invention, by actively adding the bran flour to such flour, the spiciness of chili sauce is made milder, and at the same time, the umami is brought out. To realize effective use of food resources by making bran flour, which was previously used only as feed for livestock, etc., edible. Such bran flour is added to wheat flour so that it is contained in a proportion of 5 to 20% by weight (hereinafter abbreviated as "%"), preferably 8 to 15%, in flour whose main component is wheat flour. is desirable. This is because if the content of bran flour is below the above range, the effect will be reduced, and if it is above the above range, the flavor of the noodles themselves will be impaired. The instant noodles kneaded with chili sauce of the present invention are prepared by adding and mixing wheat flour with bran flour to produce grain flour containing wheat flour as the main component and bran flour as a subcomponent, and using this and the chili sauce described above, for example, as follows. Manufactured by That is, first, chili sauce and salt are dissolved in water to make a chili sauce solution, and then this chili sauce solution is mixed with a predetermined amount of flour. Next, rolling and cutting are carried out according to a conventional method to produce raw noodle strings, which are then gelatinized by steaming and then dried with hot air to obtain instant noodles mixed with chili sauce. The amount of chili sauce used in the chili sauce solution is preferably 0.01 to 2 parts as chili sauce extract per 100 parts by weight of flour (hereinafter abbreviated as "parts"). This is because if it exceeds the above range, the spiciness will be too strong and the taste will not be familiar to the general public.
In addition, the above-mentioned "amount of chili sauce extract" is the amount obtained by subtracting the amount of water and salt contained in the total amount of chili sauce. The instant noodles prepared in this way with chili sauce are
Because chili sauce is kneaded into the noodle strings, the noodle strings are colored by the color of the chili sauce (red for chili sauce made mainly of red chili peppers, green for chili sauce made mainly of green chili peppers). When the noodles are rehydrated and eaten, the flavor and spiciness of the chili sauce are added to the noodles themselves, which cancels out the grain odor of the noodles, which conventionally reduces the flavor, resulting in an extremely rich flavor. In addition, in the above manufacturing method, a hot air drying method is used as a method for drying the pregelatinized noodle strings, but other methods such as a deep-frying drying method may be used instead. In particular, this invention is particularly effective when applied to non-fried noodles, since the grain odor that has traditionally been felt when eating them using the hot air drying method (so-called "non-fried noodles") is offset by chili sauce. can be said to be high. [Effects of the Invention] As described above, the instant noodles of the present invention are made by using flour obtained by adding bran flour to the above-mentioned wheat flour, instead of using wheat flour, which has conventionally been used for instant noodles. At this time, chili sauce is mixed in at the same time. Therefore, the spiciness of chili sauce, which is one of the spiciest of all the spices and would be too spicy if mixed directly into the noodle strings, is softened by the bran flour, resulting in a mild spiciness. Therefore, this mild spiciness also improves the flavor of the noodles. Furthermore, bran flour, which has traditionally been used only as livestock feed, can be used as a raw material for noodles, making it possible to effectively utilize food resources. Furthermore, since bran flour has an intestinal regulating effect due to its fiber content, the instant noodles of this invention also have value as a health food. Next, examples will be described together with comparative examples. Examples 1 to 7 Moisture 64% by weight (hereinafter abbreviated as "%"), salt 25%,
Chili sauce containing 11% chili sauce extract was uniformly dissolved by adding water according to the amount added in the table below and adding common salt so that the total amount of salt was 3 parts. At this time, the total amount of water was 32 parts. After mixing this chili sauce with 100 parts of wheat flour mixed with 10% bran powder,
Raw noodle strings were made by rolling and cutting according to conventional methods. Next, this was steamed to gelatinize, and then dried with hot air to obtain the desired instant noodles with spicy sauce kneading. Comparative Example 1 Wheat flour without wheat bran was used. Other than that, instant noodles were obtained in the same manner as in the above example. Comparative Examples 2 to 4 Pepper, curry powder, and red chili powder were used in place of chili sauce extract. Other than that, instant noodles were obtained in the same manner as in the above example. The Example products and Comparative Example products obtained as described above were immersed in boiling water at 95°C for 4 minutes, and then a panel of 20 people evaluated the spiciness and flavor of the noodles when eaten. Also, check the color tone of the noodles using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.).
ND-101DP) and compared visually. The results are also shown in the table below.

【table】

[Table] ×…Extremely poor △Slightly inferior ○…Good
◎...Extremely Good From the results in the table above, it can be seen that all of the example products exhibit milder spiciness and enhanced flavor than the comparative example products.

Claims (1)

[Scope of Claims] 1. Instant noodles made of flour whose main component is wheat flour, characterized in that the flour is wheat flour with wheat bran added, and the noodle strings contain chili sauce as a spiciness ingredient. Instant noodles mixed with chili sauce. 2. The instant noodles mixed with chili sauce according to claim 1, wherein the chili sauce content is set to 0.01 to 2 parts by weight as chili sauce extract per 100 parts by weight of flour. 3. Instant noodles mixed with chili sauce according to claim 1 or 2, wherein the chili sauce is chili sauce made by fermenting only chili peppers. 4. Instant noodles mixed with chili sauce according to claim 1 or 2, wherein the chili sauce is bean sauce made by fermenting a mixture of chili peppers and fava beans. 5. Instant noodles kneaded with chili sauce according to claim 1 or 2, wherein the chili sauce is Kochi sauce made by fermenting a mixture of chili pepper and glutinous rice.