JP2000093105A - Starch coated with oil and fat, noodles improved in loosening using the same and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject starch preventing the sticking of noodle strips and improved in loosening without deteriorating the appearance, taste and texture by coating a starch with a prescribed amount of an edible fat and oil having the melting point within a prescribed range so as to provide a prescribed value or above of surface adhesive power. SOLUTION: A starch is coated with an edible fat and oil having 5-80 deg.C melting point in an amount of 0.1-5 wt.% so as to provide >=75% surface adhesive power. When producing noodles, the starch coated with the edible fat and oil in an amount of preferably 0.1-45 wt.% is added into a raw material for producing noodles. Thereby, the noodles improved in loosening are preferably produced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a fat and oil-coated starch having an effect of improving the loosening of noodle strings, and noodles having good appearance, texture and taste as well as workability by using the starch and the noodles. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Conventionally, noodles in which various starches are blended in a raw material for making noodles have been manufactured and sold in order to improve the texture and the like of the noodles.
Although the texture and the like of these noodles are improved, they have the disadvantage that when gelatinized, the gelatinized starch elutes on the surface of the noodles, so that the noodle strings adhere to each other and are not easily loosened. In order to prevent such noodle strings from adhering, various improved methods have been tried so far. For example, in the case of raw noodles, a method of sprinkling starch (dust) directly on the cut noodle strings is used. For boiled noodles and steamed noodles, a method of spraying oil on the finished noodles or using a combination of mung bean starch and an emulsifier (JP-A-6-197717) is used. Furthermore,
A method of adding emulsified fats and oils in the mixing step, and a method of using wet heat-treated starch using an emulsifier (JP-A-10-84).
894) are known.

[0003] Although such an improved method is effective to some extent in preventing the adhesion of noodle strings, it also has the following disadvantages.
For example, the method of spraying fats and oils is not suitable for noodles (udon, buckwheat), which have to pay attention to the oxidation of fats and oils, and the appearance of the product becomes poor, and the presence of oil affects the texture. . In addition, raw noodles using flour have a poor product appearance and tend to grow mold or rot. On the other hand, when an emulsifier is mixed, the taste deteriorates and cannot be put to practical use. Therefore, development of means for improving the looseness of the noodle strings while maintaining good taste and texture of the noodles has been desired.

[0004]

SUMMARY OF THE INVENTION The present invention solves the problems of the conventional noodles as described above, and prevents the noodle strings from adhering without impairing the appearance, taste and texture of the noodles. An object of the present invention is to provide noodles such as raw noodles, boiled noodles, steamed noodles, and the like, which have improved looseness, and a method for producing the same.

[0005]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventor has found that noodles are prepared by adding an oil-and-fat coating starch having a predetermined property at the time of mixing raw materials in the noodle manufacturing process. Then, it was found that the noodles were very effective in preventing the adhesion of the noodle strings without impairing the appearance, texture and taste of the noodles, and completed the present invention. That is, the present invention is to add and mix 0.1 to 5% by weight of an edible oil and fat having a melting point of 5 to 80 ° C, preferably 15 to 70 ° C with respect to starch, thereby to make the surface adhesion of the oil and fat to the starch. The present invention relates to a fat-coated starch having an action of improving noodle loosening of 75% or more, noodles containing the fat-coated starch, and a method for producing the same.
In other words, the fat-coated starch in the present invention is:
Edible fat having a melting point of 5 to 80 ° C. with respect to starch,
An essential condition is that the fat and oil are uniformly and firmly adhered to the starch surface so that the surface adhesion of the fat and oil to the starch is 75% or more by adding and mixing 0.1 to 5% by weight.

[0006] In the present invention, the surface adhesive force, which is an index of the oil / fat coating power, refers to 100 parts by weight of distilled water at 20 ° C. per 1 part by weight of oil / fat coated starch, shaken for 1 hour, and then centrifuged (2500 rpm). X 5 minutes) and refers to the value defined by the ratio of the oil content remaining in the oil- and fat-coated starch (adhered oil content) to the starch-containing total oil content except for the supernatant. Surface adhesion = (adhesion oil content) / (starch-containing total oil content)
× 100 (%) The reason why the oil-coated starch in the present invention exerts an excellent effect when applied to noodles is based on the properties of the oil-coated starch. That is, the dissolution of gelatinized starch from the swollen starch particles due to heating is suppressed by fats and oils that are firmly coated on the starch surface, and the dissolution of gelatinized substances from starchy substances on the surface of the noodle strings is prevented. Is estimated to be prevented.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The above three components in the present invention are all indispensable requirements, and the effects of the present invention cannot be obtained unless any one of them satisfies the condition. The fats and oils used in the present invention have a melting point of 5 to 80 ° C. and are solid or semi-solid at room temperature. The liquid oil or fat can be uniformly mixed with the starch, uniformly coats the surface of the starch particles, and when the mixed system returns to normal temperature, the oil or fat becomes solid below the melting point. At that time, the fats and oils behave like a hot melt adhesive, and become firmly bound to the surface of the starch particles.

When the melting point is 5 ° C. or less, the starch and the fat and oil are separated, and the fat and oil are not uniformly attached to the starch surface, and the desired coated state cannot be obtained. On the other hand, when the melting point is 80 ° C. or more, the fat or oil coagulates without adhering to the starch in the coating step, and the starch surface cannot be coated well.

The amount of fats and oils is 0.1 to 5 with respect to starch.
%, Preferably 0.5 to 2%, by using an oil-coated starch obtained by applying an oil-and-fat coating to obtain a noodle loosening effect. Here, if the amount of fats and oils is less than 0.1%, the effect of preventing adhesion of the noodle strings of the finished raw noodles and boiled noodles will not be obtained. If it exceeds 5%, the texture and taste of the noodles deteriorate. Further, in the present invention, it is essential that the surface adhesion is 75% or more, but if it is 75% or less, starch and oils and fats are separated in the noodle dough preparation step and the boiling step, and a sufficient loosening effect cannot be obtained. .

[0010] So-called oil- and fat-processed starch obtained by treating starch with oil and fat has been conventionally known, and examples of applying the processed starch to noodles have also been reported. However, conventional fats and oils-modified starches are those in which starch and fats are simply mixed with starch, or in a state where starch and fats are separated and mixed, or where starch and fats are mixed and heated, and fats and fats are bound inside starch particles. (JP-B-45-321898, JP-A-54-2314).
5). These fats and oils-processed starches cannot satisfy the constitutional requirements of the present invention, and therefore, even when used for noodles, they have looseness,
A sufficient improvement in texture and taste cannot be obtained.

[0011] As a raw material starch of the oil-coated starch,
Any starch for food can be used, corn starch,
Potato starch, wheat starch, tapioca starch, mung bean starch, sago starch, rice starch and their modified starches, for example, acetylation treatment, etherification treatment, cross-linking treatment, acid treatment, oxidation treatment, wet heat treatment, and a combination thereof. Any processed starch for food can be used. The edible oils and fats having a melting point of 5 to 80 ° C include palm oil, kapok oil, coconut oil, irive oil, ukufuba oil, cocoa butter, garcinia fat, camphor oil, laurel resin, and the like, Or hydrogenated, with a melting point of 5 ° C
Vegetable oils such as soybean oil, rapeseed oil, sunflower oil, cottonseed oil, linseed oil, tung oil, oyster oil, safflower oil, poppy oil, walnut oil, mustard oil, rice bran oil, sesame oil, corn oil, etc. It is also possible to use hydrogenated hydrogenated oils and fats of animal oils such as fish oil, whale oil, lard and sheep fat, and mixtures thereof.

The fat and oil coating method of the present invention may be a method of uniformly mixing starch and fat with a high-speed stirring mixer, adsorbing the mixture on the surface, and then allowing the mixture to stand at room temperature, or a method in which the starch is uniformly dispersed in a fluidized bed dryer. There is a method of spraying fats and oils, adsorbing them on the surface, and then allowing them to stand at room temperature.In any case, the fats and oils are heated to the melting point or higher in advance and used in a molten or semi-molten state with fluidity It is important that a predetermined surface adhesion is obtained by appropriately setting the processing time and the like.

In the present invention, the noodles are made by adding flour and other raw materials, and are divided into raw noodles, boiled noodles, steamed noodles and instant noodles according to the production method. , Soba, Chinese noodles, noodles for fried noodles, spaghetti, gyoza skin, etc. The product form is normal temperature noodles (LL noodles, instant noodles), low temperature noodles (chilled noodles),
Any of these may be used.

Next, a method for producing noodles using the oil-and-fat coating starch will be described. To the flour, add the fat-and-oil coated starch of the present invention (0.5 to 45%, preferably 1 to 30% of the total amount of the noodles), while mixing with a mixer, add an aqueous solution in which salt or brackish water is dissolved. Noodle belt,
After rolling is repeated stepwise, a cut noodle string is obtained with a cutting blade (raw noodles). Then, the noodle strings are heated with boiling water or steam, and then washed with running water, cooled and packaged (boiled noodles, steamed noodles) or dried and fried (instant noodles).

The compounding amount of the fat-coated starch is 0.5 to 45% by weight, preferably 1 to 30% by weight of the raw material for noodles. When the amount is less than 0.5% by weight, the effect of preventing adhesion is not obtained, and when the amount exceeds 45% by weight, the operation at the time of noodle making is hindered and the texture is deteriorated.

[0016]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. <Preparation of fat / oil coating / starch> The edible fat / oil which was heated and liquid was sprayed and mixed for 5 minutes while the starch was uniformly dispersed at room temperature under the conditions shown in Table 1 using a fluidized bed dryer. Then, it was packed in a plastic bag and allowed to stand at room temperature (Sample Nos. 1 to 7). Also, under the conditions shown in Table 2, starch and hardened soybean oil were added in powder form without heating with a rotary blade mixer and mixed for 3 minutes (Sample No. 8). After mixing the safflower oil, it was packed in a vinyl bag and aged by heating (60 ° C for 5 days) (sample
No. 9). However, samples Nos. 1 to 3 are the fat-coated starch of the present invention, and samples Nos. 4 to 9 are comparative products.

[0017]

[Table 1]

[0018]

[Table 2]

Preparation of Boiled Noodles Using the samples 1 to 9 obtained above, boiled udon noodles having the composition shown in Table 3 were prepared according to the following method. The state of attachment, texture and taste of the noodle strings of the obtained boiled udon were evaluated, and the results are shown in Table 4. The test method was performed as described below. Comparative Example 7 did not contain a sample of fat / oil coated starch (that is, 1000 g of flour was used), and Comparative Example 8 used acetylated tapioca starch without fat / oil coating as the starch. Preparation method Mix the sample with flour (medium flour) with a mixer, add the solution of salt in water and knead it for 20 minutes.
Combined rolling and cutting (cutting blade # 10 square, noodle string thickness 2.)
5 mm) was boiled in boiling water for 7 minutes, washed with running water for 30 seconds, and packed.

[0020]

[Table 3]

Evaluation of looseness of boiled udon noodles The boiled udon noodles obtained in the above Examples and Comparative Examples were heated at 4 ° C.
Was stored in a refrigerator for 24 hours, opened, placed in a plastic rotating drum (160 mm in diameter × 200 mm in height), taken out after 10 rotations, and compared in a loose state. Noodle looseness = number of loose noodles / total number of noodles x 100
(%) Adhesion evaluation of boiled udon noodles As an evaluation of the adhesiveness (adhesion) of boiled udon noodles, the noodle dough of the above composition is cut into a certain size (20 × 30 mm), boiled, and then boiled. After the noodles were piled up and allowed to stand for a predetermined time (20 ° C. for 2 hours), the adhesive strength was compared by a pull test using a rheometer. Evaluation of texture and flavor of boiled udon noodles The boiled udon noodles obtained in the above Examples and Comparative Examples were prepared at 4 ° C.
After storing in a refrigerator for 24 hours, 100 g of each noodle was immersed in 400 g of boiling water for 3 minutes, and the taste and texture were evaluated by 10 panelists. The evaluation was performed on a five-point scale. Taste and texture were rated 5 for very good and 1 for very bad, and the average value of 10 panelists was shown (Table 4).

[0022]

Table 4 shows that the boiled udon noodles produced by the method of the present invention are clearly effective in improving looseness without impairing the taste and texture as compared with conventional products.

[0023]

The noodles produced by the method of the present invention do not impair the appearance, taste and texture by adding a fat-and-oil-containing coating starch containing fats and oils during mixing of raw materials during the noodle production process. In addition, it is very effective in preventing the attachment of noodle strings, and the loosening can be improved.

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[Procedure amendment]

[Submission date] November 20, 1998 (1998.11.
20)

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction contents]

[0017]

[Table 1]

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction contents]

[0018]

[Table 2]

[Procedure amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0020

[Correction method] Change

[Correction contents]

[0020]

[Table 3]

[Procedure amendment 6]

[Document name to be amended] Statement

[Correction target item name] 0022

[Correction method] Change

[Correction contents]

[0022]

[Table 4]

Claims (3)

[Claims] 1. An oil and fat having an action of improving the loosening of noodles, which is coated with 0.1 to 5% by weight of an edible oil and fat having a melting point of 5 to 80 ° C. based on starch so as to have a surface adhesion of 75% or more. Coated starch. 2. Noodles with improved looseness, characterized in that the fat-and-oil-coated starch according to claim 1 is contained in the noodle-making raw material in an amount of 0.1 to 45% by weight. 3. A method for producing noodles with improved looseness, characterized by adding the fat or oil-coated starch according to claim 1 to a raw material for noodles during noodle production.