JP2000157190A - Quality improving agent for noodle and production of noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject improving agent capable of improving the mechanical resistance and tackiness of noodles without deteriorating the taste and texture thereof by including an emulsifying agent in a state thereof held by an edible powder carrier. SOLUTION: This improving agent is obtained by including (A) 0.1-50 wt.% of an emulsifying agent (e.g. glycerol citrate monostearate) and (B) an edible powder carrier in a state of the ingredient A held by the ingredient B. Noodles to which the improving agent is applied refer to noodles produced by mixing wheat flour with other raw materials and wheat noodles, Chinese noodles, Japanese buckwheat noodles, casings, spaghettis, etc., and the merchandise form may be any of raw noodles, boiled noodles, steamed noodles, raw type instant noodles (LL noodles), instant noodles, dried noodles, frozen noodles, etc. The ingredient B is preferably a porous powder which is porous and preferably has pores having about 0.1-10 μm pore diameter on the surface. An egg yolk protein, a defatted egg yolk powder, etc., are preferably used as the ingredient B.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a quality improving agent for noodles having very good mechanical resistance and unraveling properties during noodle production, and excellent unraveling, restoring, taste and texture during eating. It is about.

[0002]

2. Description of the Related Art Conventionally, in the production of noodles, the noodle band is brittle at the time of rolling, the flexibility of the noodles is reduced due to the deterioration of the starch quality, or the noodle strings are separated from the surface of the noodles and the gelatinized starch is removed. The noodle strings are bonded to each other due to the adhesiveness, and the whole is solidified in a lump, and the loosening is deteriorated. As a method for improving these drawbacks, conventionally, a method of spraying edible oils and fats on the surface thereof to prevent the adhesion of noodle strings, a method of adding emulsified oils and fats, and an oil-in-water containing organic acid monoglyceride have been adopted. (JP-A-58-175461), a method of kneading an oil or fat composition by combining glycerin fatty acid ester and polyglycerin fatty acid ester (Showa 6).
3-16109), a method of kneading an emulsified oil / fat composition prepared by using a polyglycerin fatty acid ester alone or in combination with another food emulsifier (Japanese Patent Publication No. 60-102139)
Etc. have been proposed. However, these methods are poor in the effect of preventing the noodle strings from adhering at ordinary amounts, and require a large amount to expect the effect. In addition, there is a problem that the taste and texture are impaired by oil and the like.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a noodle quality improving agent which improves the mechanical resistance and tackiness of noodles and does not impair the taste and texture.

[0004]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the emulsifier is held on the edible powder carrier, so that the dispersion during powder mixing is good, and the mechanical resistance and unraveling during noodle production. The present invention was found to be able to remarkably improve the properties of the noodles, and it was found that the unraveling property, restoring property, taste and texture during eating were better than those of conventional noodles. {0}

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, noodles are made by mixing flour and other raw materials, and are made of udon, Chinese noodles, Japanese buckwheat noodles, skins, plain noodles, cold wheat, cold noodles, rice noodles , Kishimen, macaroni, spaghetti, etc. The product form is raw noodles, boiled noodles, steamed noodles, raw type instant noodles (LL
Noodles), instant noodles, dry noodles, and frozen noodles.

[0006] The edible powder carrier in the present invention is not particularly limited as long as it is generally used for the production of noodles, but includes protein powder and sugars. More than one species can be used, preferably egg white, egg yolk, chicken egg (whole egg), whey protein, casein, sodium caseinate, full fat milk, skim milk powder, collagen, gelatin, plasma protein, wheat protein, soy protein, peas Bean protein, dextrin, starch, sugar, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin, glucomannan,
Alginic acid, sodium alginate, curdlan and the like. More preferred are egg yolk protein and defatted egg yolk powder.

[0007] The porous powder of the present invention refers to an edible powder carrier having a porous surface having pores (pore diameter, about 0.1 to 10 µm), for example, defatted egg yolk powder. The defatted egg yolk powder is not particularly limited in its production method, but is, for example, a product obtained by extracting egg yolk oil from egg yolk and drying it.

The emulsifier in the present invention is not particularly limited as long as it is provided to food, and one or more emulsifiers can be used in combination. Preferably, monoglycerin fatty acid ester, organic acid monoglyceride are used. ,
Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, stearoyl lactate calcium, lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, and more preferably monoglycerin fatty acid ester Organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, sucrose fatty acid ester, lecithin, enzyme-decomposed lecithin, and enzyme-treated lecithin.

In the present invention, the state in which the emulsifier is held on the edible powder carrier means the state in which the emulsifier is held on the surface or pores of the edible powder carrier. It can be easily confirmed by observation with an electron microscope that the emulsifier is held on the surface or the pores of the edible powder carrier.

The noodle quality improving agent of the present invention may be in the form of powder or granules obtained by a manufacturing process such as spray drying, pan drying, freeze drying, granulation, impregnation, powder coating, and mixing thereof.

The content of the emulsifier in the quality improving agent for noodles of the present invention is preferably from 3 to 30% by weight, more preferably from 5 to 20% by weight so as to contain 0.1 to 50% by weight.

The amount of the noodle quality improving agent of the present invention is not particularly limited, but is 0.1 to 1% by weight of the powder.
0% by weight is good, preferably 0.5-5% by weight,
More preferably, it is 1 to 3% by weight. If the noodle quality improver is less than 0.1% by weight, the expected effect cannot be obtained,
When the content exceeds% by weight, a problem occurs in taste.

The looseness of the noodles in the present invention means not only that the noodle strings come together in a lump at the time of eating, but also
Improve peelability during roll rolling by unraveling during manufacturing, prevent cutting edge separation and adhesion when cutting noodle strings, loosening of noodle strings in the boiling steaming process, peeling from net conveyor, washing with water, packaging It refers to the loosening of time, and the release from the mold during drying. Further, the looseness during cooking with boiling water or an iron plate, or the restoration during hot water or running water is also included. As a general method for producing noodles, wheat flour or flour mixed with raw materials such as buckwheat flour, salt or
An aqueous solution in which other salts are dissolved is mixed and kneaded with a mixer for several minutes to obtain a ragged powder. The noodle band is formed from the ragged powder by a multifunction machine, and the rolling process is repeated. After packaging the noodle strings obtained by the above procedure as they are, heating them with boiling water or steam, wash and cool them with running water, pack them, freeze and pack them, or hot air after heating α, or Drying with oil heat. For long-term storage such as LL noodles, steam sterilization is performed after packaging.

[0014]

EXAMPLE 1 30 g of glyceryl monostearate citrate was dissolved by heating, and 70 g of defatted egg yolk powder was stirred with a super mixer to obtain 100 g of a noodle quality improver. Next, 950 g of all-purpose flour and 50 g of potato starch, 5 g of the noodle quality improver of the present invention (emulsifier content 0.15%),
0.8 g of sodium carbonate, 1.2 g of potassium carbonate, 20 g of salt, and 350 g of water were blended, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method (cutting edge # 2 square, noodle string thickness 1.0 mm). The obtained noodles were steamed for 2 minutes with a steamer, and after being seasoned, put in a mold and fried and dried with palm oil at 150 ° C. for 1.5 minutes to obtain instant Chinese noodles (fried noodles).

Example 2 30 g of glycerin monostearate citrate was dissolved by heating, 70 g of skim milk powder was stirred, and the noodle quality improver 1 was granulated.
00 g were obtained. Next, 950 g of all-purpose flour, potato starch 5
0 g was added to 5 g of the noodle quality improver of the present invention (the emulsifier content was 0.1 g).
15%), sodium carbonate 0.8
g, 1.2 g of potassium carbonate, 20 g of salt, and 350 g of water, kneaded with a mixer for 15 minutes, and rolled and cut out by a conventional method (cutting edge # 2 square, noodle string thickness 1.0 mm). Is steamed for 2 minutes in a steamer.
It was fried and dried with palm oil at 50 ° C. for 1.5 minutes to obtain instant Chinese noodles (fried noodles).

Example 3 Noodle quality improver 1 obtained by heating and dissolving 30 g of glycerin monostearate citrate, stirring 70 g of egg white powder, and granulating.
00 g were obtained. Next, 950 g of all-purpose flour, potato starch 5
0 g to 5 g of the noodle quality improver of the present invention (emulsifier content 0.1
5%), 0.8 g of sodium carbonate, 1.2 g of potassium carbonate, 20 g of salt, and 350 g of water were blended as kneaders, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method (cutting blade # 22 square, noodle string thickness). 1.0 mm), and steamed for 2 minutes in a steamer.
The oil was fried and dried for 1.5 minutes in palm oil at ℃ to obtain instant Chinese noodles (fried noodles).

Example 4 30 g of glycerin monostearate citrate was dissolved by heating, 70 g of soybean protein was stirred, and the noodle quality improving agent 1 was granulated.
00 g were obtained. Next, 950 g of all-purpose flour, potato starch 5
0 g to 5 g of the noodle quality improver of the present invention (emulsifier content 0.1
5%), 0.8 g of sodium carbonate, 1.2 g of potassium carbonate, 20 g of salt, and 350 g of water were blended as kneaders, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method (cutting blade # 22 square, noodle string thickness). 1.0 mm), and steamed for 2 minutes in a steamer.
The oil was fried and dried for 1.5 minutes in palm oil at ℃ to obtain instant Chinese noodles (fried noodles).

Example 5 30 g of glycerin monostearate citrate was dissolved by heating, and 70 g of tapioca starch was stirred to obtain 100 g of a granulated noodle quality improving agent. Next, 950 g of all-purpose flour and 50 g of potato starch were added to 5 g of the noodle quality improver of the present invention (emulsifier content of 0.1 g).
15%), 0.8 g of sodium carbonate,
1.2 g of potassium carbonate, 20 g of sodium chloride and 350 g of water were mixed, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method (cutting blade # 2 square, noodle string thickness 1.0 mm), and the noodles obtained were steamed. Steam for 2 minutes, put in the form
The oil was fried and dried for 1.5 minutes in palm oil at ℃ to obtain instant Chinese noodles (fried noodles).

Comparative Example 1 950 g of medium flour and 50 g of potato starch, 30 g of glyceryl monostearate citrate, and 0.8 g of sodium carbonate, 1.2 g of potassium carbonate, 20 g of common salt were used as a citrus.
350 g of water is blended, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method (cutting edge # 2 square, noodle string thickness 1.0 m)
m) was steamed with a steamer for 2 minutes, and after being seasoned, placed in a mold and fried and dried with palm oil at 150 ° C. for 1.5 minutes to obtain instant Chinese noodles (fried noodles). (Evaluation method) Instant Chinese noodles (fried noodles) obtained in the above Examples and Comparative Examples
Was evaluated for mechanical resistance and looseness during the manufacturing process. As for the method of evaluation, 10 points of very good things,
9 points for fairly good points, 8 points for slightly good points, 7 points for normal
The evaluation was made based on a consultation of three persons involved in the production, with six points for slightly bad points, five points for fairly bad points, and four points for extremely bad points. For evaluation in tasting, 300 ml of hot water was poured into a polystyrene container.
Twenty panelists evaluated the restoring property, looseness, taste, and texture of the noodle strings after a minute. The method of rating was 10 points for very good, 9 points for fairly good, 8 points for slightly good, 7 points for normal, 6 points for slightly bad, 5 points for fairly bad, and 4 points for extremely bad. Point and panel 2
Evaluation was made based on the average value of 0 persons. Table 1 shows the results.

[0020]

[Table 1]

As is evident from Table 1, the product of the present invention had improved mechanical resistance and looseness of the noodle strings, good resilience, and good taste and texture as compared with the comparative product.

Example 6 30 g of decaglycerin decasterate was dissolved by heating.
Noodle quality improver 10 with 70 g of collagen stirred and impregnated
0 g was obtained. Next, 900 g of all-purpose flour, tapioca starch 1
20 g of the noodle quality improver of the present invention (emulsifier content: 0.6%) and sodium carbonate 0.8 g
g, potassium carbonate 1.2 g, trisodium phosphate 1.0
g, 20 g of salt, and 350 g of water, kneaded with a mixer for 15 minutes, and rolled and cut out using a conventional method (cutting blade # 16 square, noodle string thickness 0.85 mm).
Steamed for 30 minutes, placed in a mold, and dried with hot air at 80 ° C. for 30 minutes to obtain instant Chinese noodles (non-fried noodles) of the present invention.

Example 7 30 g of sorbitan tristearate was heated and dissolved, and 70 g of collagen was stirred and impregnated with 100 g of a quality improving agent for noodles.
I got Next, 900 g of all-purpose flour and 100 tapioca starch
to 20 g of the noodle quality improver of the present invention (emulsifier content 0.6 g).
%), 0.8 g of sodium carbonate, 1.2 g of potassium carbonate, 1.0 g of trisodium phosphate, 20 g of sodium chloride and 350 g of water were blended together, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method. (# 16 square, noodle string thickness 0.85 mm) steamed for 2 minutes in a steamer, placed in a mold and dried with hot air at 80 ° C. for 30 minutes to obtain instant Chinese noodles (non-fried noodles) of the present invention. Was.

Example 8 30 g of sucrose stearic acid ester was heated and dissolved, and 70 g of collagen was stirred and impregnated with 100 g of a quality improving agent for noodles.
I got Next, 900 g of all-purpose flour and 100 tapioca starch
to 20 g of the noodle quality improver of the present invention (emulsifier content 0.6 g).
%), 0.8 g of sodium carbonate, 1.2 g of potassium carbonate, 1.0 g of trisodium phosphate, 20 g of sodium chloride and 350 g of water were blended together, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method. (# 16 square, noodle string thickness 0.85 mm) steamed for 2 minutes in a steamer, placed in a mold and dried with hot air at 80 ° C. for 30 minutes to obtain instant Chinese noodles (non-fried noodles) of the present invention. Was.

Example 9 30 g of propylene glycol monobehenate was dissolved by heating, and 70 g of collagen was stirred to obtain 100 g of a quality improver for noodles impregnated. Then, 900 g of all-purpose flour and 100 g of tapioca starch, 20 g of the noodle quality improver of the present invention (emulsifier content: 0.6%), and sodium carbonate 0.8 g
g, potassium carbonate 1.2 g, trisodium phosphate 1.0
g, 20 g of salt, and 350 g of water, kneaded with a mixer for 15 minutes, rolled and cut out using a conventional method (cutting blade # 16 square, noodle string thickness 0.85 mm), and the obtained noodles are steamed in a steamer.
Steamed for 30 minutes, placed in a mold, and dried with hot air at 80 ° C. for 30 minutes to obtain instant Chinese noodles (non-fried noodles) of the present invention.

Example 10 30 g of soy lecithin and 70 g of collagen were stirred and impregnated to obtain 100 g of a quality improving agent for noodles. Next, flour 90
0 g, tapioca starch 100 g, noodle quality improver 20 g (emulsifier content 0.6%) of the present invention, sodium carbonate 0.8 g, potassium carbonate 1.2 g, trisodium phosphate 1.0 g, salt 20 g 350 g of water was blended, kneaded with a mixer for 15 minutes, rolled and cut out by a conventional method (cutting blade # 16 square, noodle string thickness 0.85 mm), and the obtained noodles were steamed for 2 minutes with a steamer and put into a mold. 30 at 80 ° C
Instant hot noodles (non-fried noodles)
I got

Example 11 Enzymatically decomposed soybean lecithin 30 g and collagen 70 g were stirred and impregnated to obtain 100 g of a quality improving agent for noodles. Next, 20 g of the noodle quality improver of the present invention (emulsifier content 0.6%) was added to 900 g of all-purpose flour and 100 g of tapioca starch, and 0.8 g of sodium carbonate and 1.2 g of potassium carbonate were used as a diluent.
Trisodium phosphate 1.0g, salt 20g, water 350g
And kneading with a mixer for 15 minutes, rolling by a standard method,
The noodles obtained by cutting (cutting edge # 16 square, noodle string thickness 0.85 mm) are steamed for 2 minutes with a steamer, put in a mold, and put at 80 ° C.
And dried with hot air for 30 minutes to obtain instant Chinese noodles (non-fried noodles) of the present invention.

Example 12 30 g of condensed tetraxerin ricinoleate was heated and dissolved, and 70 g of collagen was stirred to obtain 100 g of a quality improving agent for noodles impregnated. Then, 900 g of all-purpose flour and 100 g of tapioca starch, 20 g of the noodle quality improver of the present invention (emulsifier content: 0.6%), and sodium carbonate 0.8 g
g, potassium carbonate 1.2 g, trisodium phosphate 1.0
g, 20 g of salt, and 350 g of water, kneaded with a mixer for 15 minutes, rolled and cut out using a conventional method (cutting blade # 16 square, noodle string thickness 0.85 mm), and the obtained noodles are steamed in a steamer.
Steamed for 30 minutes, placed in a mold, and dried with hot air at 80 ° C. for 30 minutes to obtain instant Chinese noodles (non-fried noodles) of the present invention.

Comparative Example 2 Instead of the inventive product of Example 6, 20 g of corn oil was added, and instant Chinese noodles (non-fried noodles) were obtained in the same manner. Comparative Example 3 In place of the inventive product of Example 6, 20 g of water was added, and instant Chinese noodles (non-fried noodles) were obtained in the same manner.

Test Example 2 Mechanical resistance and looseness during the manufacturing process of instant Chinese noodles (non-fried noodles) obtained from the above Examples 6, 7, 8, 9, 10, 11, 12 and Comparative Examples 2 and 3. The noodle strings were evaluated for restorability, looseness, taste, and texture 3 minutes after pouring them in 300 ml of hot water and 300 ml of boiling water.
The evaluation method is the same as in the first embodiment. Table 2 shows the results.

[0031]

[Table 2]

As is clear from Table 2, the product of the present invention had improved mechanical resistance, looseness of the noodle strings, and a good texture as compared with the comparative product.

Example 13 30 g of pentaglycerin hexastearate was dissolved by heating, and 70 g of dextrin was stirred to obtain 100 g of a noodle quality improver impregnated. Next, 100 g of all-purpose flour, 100 g of the quality improving agent for noodles of the present invention, 10 g of powdered bran, 10 g of salt, and 330 g of water were blended and kneaded for 15 minutes with a mixer. The noodles obtained by performing a noodle string thickness of 1.35 mm) were boiled in boiling water for 4 minutes to obtain a chilled Chinese cooked noodle of the present invention.

Example 14 10 g of pentaglycerin hexastearate was heated and dissolved, and 90 g of dextrin was stirred to obtain 100 g of a quality improving agent for noodles impregnated. Next, the obtained noodle quality improver 1
0 g was added in place of Example 13, and a chilled Chinese cooked noodle of the product of the present invention was obtained in the same manner.

Comparative Example 4 Ten g of pentaglycerin hexastearate was dissolved by heating, and 90 g of dextrin was stirred to obtain 100 g of a quality improving agent for noodles impregnated. Next, the obtained noodle quality improver 1
g was added in place of the inventive product of Example 13 and cooled similarly to obtain Chinese cooked noodles.

Comparative Example 5 100 g of pentaglycerin hexastearate was dissolved by heating, and 100 g of dextrin was stirred to obtain 200 g of a quality improving agent for noodles impregnated. Next, 150 g of the obtained noodle quality improver was added in place of the invention product of Example 13, and the mixture was similarly cooled to obtain Chinese cooked noodles.

Test Example 4 Mechanical resistance and looseness during the manufacturing process of the chilled Chinese cooked noodles obtained from Examples 13 and 14 and Comparative Examples 4 and 5, and looseness after storage in a refrigerator at 5 ° C. for 24 hours , Taste,
The texture was evaluated. The evaluation method is the same as in the first embodiment. Table 3 shows the results.

[0038]

[Table 3]

As is clear from Table 3, the product of the present invention had improved mechanical resistance and looseness of the noodle strings as compared with the comparative product, and had good taste and texture without cutting.

The embodiments of the present invention and the target main components are as follows. (1) A noodle quality improver comprising an emulsifier and an edible powder carrier as essential components, and wherein the emulsifier is held in the edible powder carrier. (2) The quality improving agent for noodles according to (1), wherein the edible powder carrier is a perforated powder. (3) The quality improving agent for noodles according to (1), wherein the edible powder carrier is skim milk powder. (4) The quality improving agent for noodles according to (1), wherein the edible powder carrier is defatted egg yolk powder. (5) The quality improving agent for noodles according to (1), wherein the edible powder carrier is egg white. (6) The quality improving agent for noodles according to (1), wherein the edible powder carrier is egg yolk. (7) The quality improving agent for noodles according to (1), wherein the edible powder carrier is a chicken egg (whole egg). (8) The quality improving agent for noodles according to (1), wherein the edible powder carrier is whey protein. (9) The quality improving agent for noodles according to (1), wherein the edible powder carrier is casein. (10) The quality improving agent for noodles according to (1), wherein the edible powder carrier is sodium caseinate.

(11) The quality improving agent for noodles according to (1), wherein the edible powder carrier is collagen. (12) The noodle quality improver according to (1), wherein the edible powder carrier is gelatin. (13) The quality improving agent for noodles according to (1), wherein the edible powder carrier is a plasma protein. (14) The noodle quality improver according to (1), wherein the edible powder carrier is wheat protein. (15) The quality improving agent for noodles according to (1), wherein the edible powder carrier is soy protein. (16) The noodle quality improver according to (1), wherein the edible powder carrier is pea protein. (17) The noodle quality improver according to (1), wherein the edible powder carrier is dextrin. (18) The noodle quality improver according to (1), wherein the edible powder carrier is starch. (19) The quality improving agent for noodles according to (1), wherein the edible powder carrier is a saccharide. (20) The quality improving agent for noodles according to (1), wherein the edible powder carrier is a thickening polysaccharide.

(21) The noodle quality improver according to any one of (1) to (20), wherein the emulsifier is a monoglycerin fatty acid ester. (22) The noodle quality improver according to any one of (1) to (20), wherein the emulsifier is an organic acid glycerin fatty acid ester. (23) The noodle quality improver according to any one of (1) to (20), wherein the emulsifier is a polyglycerin fatty acid ester. (24) The noodle quality improver according to any one of (1) to (20), wherein the emulsifier is a polyglycerin condensed ricinoleate. (25) The noodle quality improver according to any one of (1) to (20), wherein the emulsifier is a sorbitan fatty acid ester. (26) The noodle quality improver according to any one of (1) to (20), wherein the emulsifier is a propylene glycol fatty acid ester. (27) The emulsifier is a sucrose fatty acid ester (1)-
(20) The noodle quality improver according to any one of (1) to (4). (28) The noodle quality improver according to any one of (1) to (20), wherein the emulsifier is calcium stearoyl lactate. (29) The noodle quality improver according to any one of (1) to (20), wherein the emulsifier is lecithin. (30) The emulsifier is an enzyme-decomposed lecithin (1) to (2)
0) The noodle quality improver according to any of the above.

(31) The quality improving agent for noodles according to any one of (1) to (20), wherein the emulsifier is an enzyme-treated lecithin. (32) A quality improving agent for noodles, wherein the method in which the emulsifier is held by the edible powder carrier is impregnation. (33) A quality improving agent for noodles, wherein the method in which the emulsifier is held by the edible powder carrier is granulation. (34) A quality improving agent for noodles, wherein the method for retaining the emulsifier in the edible powder carrier is spray drying. (35) A quality improving agent for noodles, wherein the method in which the emulsifier is held by the edible powder carrier is freeze-drying. (36) A quality improving agent for noodles, wherein the method in which the emulsifier is held by the edible powder carrier is flat plate drying. (37) A noodle quality improver, wherein the method in which the emulsifier is retained on the edible powder carrier is a blend. (38) The noodles are raw noodles, boiled noodles, steamed noodles, raw type instant noodles (LL noodles), instant noodles, dry noodles, and frozen noodles (1) to (3).
7) The quality improving agent for noodles according to the above. (39) Udon noodles, Chinese noodles, Japanese buckwheat noodles, skins, plain noodles,
The noodle quality improver according to any one of (1) to (37), which is cold wheat, cold noodles, rice noodles, kishimen, macaroni, or spaghetti. (40) The quality improver for noodles according to (1) to (37), wherein the emulsifier is contained in the noodle quality improver in an amount of 0.1 to 50% by weight.

(41) The emulsifier is contained in the noodle quality improving agent in an amount of 3 to 3%.
(1) to (37), which are contained in an amount of 30% by weight.
A quality improving agent for the described noodles. (42) The noodle quality improver according to (1) to (37), wherein the emulsifier is contained in the noodle quality improver in an amount of 5 to 20% by weight. (43) A method for producing noodles, which comprises mixing and using the noodle quality improver according to (1) to (37) in powder form. (44) A method for producing noodles, comprising dispersing and using the noodle quality improver according to (1) to (37) in kneading water for noodles. (45) The noodles according to (1) to (37), wherein the amount of the active ingredient in the quality improving agent for noodles is 0.1 to 10% by weight based on a powder material such as flour. Manufacturing method. (46) The noodle according to (1) to (37), wherein the amount of the active ingredient in the quality improving agent of the noodle is 0.5 to 5% by weight based on a powder material such as flour. Manufacturing method. (47) The production of noodles according to (1) to (37), wherein the amount of the active ingredient in the quality improving agent for noodles is 1 to 3% by weight based on a powder material such as flour. Method. (48) Other quality-improving agents that can be used in combination with the noodle-quality improving agent added during the noodle production described in (1) to (37) include egg white, egg yolk, and hen's egg (whole egg) , Whey protein, casein, sodium caseinate, milk protein, collagen, gelatin, plasma protein, wheat protein, soy protein, pea protein, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, Examples include sodium alginate and curdlan.

[0045]

According to the present invention, the present invention can greatly contribute to the food industry by improving the mechanical resistance and looseness without impairing the taste and texture of the noodles.

Claims (3)

[Claims] An noodle quality improving agent comprising an emulsifier and an edible powder carrier as essential components, and wherein the emulsifier is held in the edible powder carrier. 2. A quality improving agent for noodles, wherein the edible powder carrier according to claim 1 is a perforated powder. 3. A method for producing noodles, comprising adding the quality improving agent according to claim 1 and / or 2.