JP2001061422A - Modifier composition for instant long-life noodle and production of instant long-life noodle using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject modifier composition capable of solving such problems involved in preserving instant long-life noodle for a long period that noodle ribbons stick one another, palate feeling of noodles is deteriorated, and furthermore, boiled water used for reconstituting dried noodles when eating becomes cloudy (namely, elution of starch). SOLUTION: This powdery or granular modifier composition for instant long-life noodles is obtained by spray-drying an oil-in-water emulsified liquid comprising (A) 100 pts.wt. of a sucrose fatty acid ester with an HLB number of >=8, (B) 0-100 pts.wt. of at least one kind of compound selected from the group consisting of lecithin, glycerol fatty acid esters, organic acid monoglycerides, polyglycerol fatty acid esters, and sorbitan fatty acid esters, (C) 50-1,200 pts.wt. of edible oil-and-fat and (D) 300-1,500 pts.wt. of a saccharide compound.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a modifier composition for raw type instant noodles and a method for producing raw type instant noodles using the same.

[0002] The "raw type instant noodles" as used herein are mainly made of wheat flour or buckwheat flour, to which water, salt, or brine is added, and at the same time, the physical properties of the noodles are increased to increase the elasticity and viscosity. After adding the ingredients and kneading them, they are made into noodles, steamed or boiled, then heat-sterilized in an organic acid solution, then cooled and commercialized into bag noodles or cup noodles and seasoned separately. A simple cooking operation (for example, pouring hot water)
Food that can be eaten by

[0003]

2. Description of the Related Art Raw instant noodles are excellent foods that can be eaten by simple cooking, and are now indispensable in daily life. On the other hand, it is a reality that consumers have strict demands on the food, such as texture.

Therefore, conventionally, thickening polysaccharides such as alginic acid, xanthan gum and guar gum have been added to noodles in order to meet such strict demands from consumers. However, although the quality of noodles is improved by adding these thickening polysaccharides, the drawback that noodle strings adhere (bind) during storage due to the high moisture content of the noodles. there were.

[0005] In order to solve this problem (to prevent binding of the noodles), the noodles are treated in an organic acid solution and then the surface of the noodles is sprayed with 1 to 5% of fat or oil. Spraying the fats and oils on the surface of the noodles can surely prevent the binding of the noodles, but there is a problem that the noodles have an oily smell and the appearance is also poor. In particular, Japanese-style raw instant noodles such as udon and soba noodles lose their appetite if the surface of the juice has glare and oil. In addition, it is also possible to add hot water once before eating, loosen the noodles, discard hot water, and add hot water again.However, even if this operation is performed, if the amount of fats and oils to be added is large, The oil may float on the surface of the glass and the simplicity of being "improved" may be impaired.

In order to reduce this drawback, fats and oils are not used alone, but polyglycerol fatty acid esters, which are esters of polyglycerol having an average degree of polymerization of 4 to 12 with saturated or unsaturated fatty acids having 8 to 24 carbon atoms, and medium HLB. A method of preparing and treating an acidic O / W type emulsion having a pH of 2 to 5 using a sucrose fatty acid ester having a low value has been proposed (Japanese Patent Application Laid-Open No. Hei 8 (1996)).
-38083).

Indeed, in this method, the amount of oil floating on the surface of udon or buckwheat noodles is reduced because the amount of oil and fat is reduced with a smaller amount than in the case of spraying only the above-mentioned oils and fats on the surface of the noodles. The effect of preventing adhesion between noodle strings, particularly during the long-term storage, was not satisfactory.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on a technique capable of preventing the adhesion of noodle strings to each other for a long period of time, and as a result, the oil-in-water emulsion with a specific sucrose fatty acid ester and other emulsifiers has been obtained. Was kneaded into a noodle dough by spray-drying this emulsion, and it was found that the adhesion of noodle strings could be prevented for a long period of time, and the present invention was reached.

That is, the modifier composition for raw type instant noodles according to claim 1 (hereinafter simply referred to as “modifier composition” or “composition”) is a sucrose fatty acid ester having an HLB of 8 or more. It is obtained by spray-drying an oil-in-water emulsion containing (A), edible fat (C), and (D) a saccharide compound.

[0010] The modifier composition according to claim 2 is the composition according to claim 1, wherein the oil-in-water emulsion comprises
(B) lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester,
And at least one selected from the group consisting of sorbitan fatty acid esters.

[0011] The modifier composition according to claim 3 is the composition according to claim 1 or 2, wherein the component (A)
0 to 10 parts by weight of the component (B) is 0 to 10
0 parts by weight, and the mixing ratio of the component (C) is 50 to 1200.
Parts by weight, the mixing ratio of the component (D) is 300 to 1500.
It is characterized by parts by weight.

[0012] A method for producing a raw type instant noodle according to a fourth aspect of the present invention is to disperse the modifier composition for a raw type instant noodle according to any one of the first to third aspects directly or in advance in water. A raw type instant noodle by a known method, in addition to the raw material powder in the mixed state, wherein the component (A), the component (B)
It is characterized in that the component and the component (C) are produced in a proportion of 0.05 to 3.00% by weight based on the total amount of the raw material powder.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Component (A) (Sucrose fatty acid ester
Le) used in the present invention the component (A) is a sucrose fatty acid ester of higher HLB 8. HLB of sucrose fatty acid ester
If the value is less than 8, the emulsifying power is insufficient, and sufficient performance cannot be expected. Constituent fatty acids include saturated or unsaturated fatty acids having 12 to 22 carbon atoms, or mixtures thereof.

Component (B) The component (B) used in the present invention is at least one selected from the group consisting of lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, and sorbitan fatty acid ester.

Lecithin is a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and phosphatidylserine. Lecithin includes crude lecithin containing fats and oils, high-purity lecithin purified by a solvent, and lysolecithin obtained by subjecting them to enzyme treatment, and the like.

The glycerin fatty acid ester (monoglyceride) is a monoester of glycerin and a fatty acid, and the fatty acid includes a saturated fatty acid or an unsaturated fatty acid having 12 to 22 carbon atoms, or a mixture thereof.

The organic acid monoglyceride is obtained by further esterifying an organic acid with the above-mentioned monoglyceride, and examples thereof include lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, and diacetyltartaric acid monoglyceride.

The polyglycerin fatty acid ester is a polyglycerin having an average degree of polymerization of 2 to 10 and a fatty acid ester-bonded thereto. Constituent fatty acids have 12 to 12 carbon atoms
22 saturated fatty acids or unsaturated fatty acids or a mixture thereof.

The sorbitan fatty acid ester is a compound in which sorbitan, sorbite or sorbide and fatty acid are ester-bonded. Constituent fatty acids include saturated fatty acids or unsaturated fatty acids having 12 to 22 carbon atoms or mixtures thereof.

It is preferable that the emulsion particles in the emulsion be finer. However, it is preferable to mix the component (B) because the emulsion particles can be made finer.

(C) Component (edible oil and fat) The edible oil and fat used in the present invention include plants such as soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil and coconut oil. Animal fats and oils, such as lard, beef tallow, and fish oil, and their transesterified oils and hydrogenated oils can be used. In particular, among these fats and oils, fats and oils that are liquid at ordinary temperature are preferable. Further, as the raw material fats and oils, the above fats and oils may be used alone or as a mixture of two or more kinds.

(D) Component (Saccharide Compound) Examples of the saccharide compound used in the present invention include monosaccharides such as fructose and glucose, disaccharides such as sucrose and lactose, polysaccharides such as dextrin, and sugar alcohols such as sorbitol. Is mentioned. These may be used alone or as a mixture of two or more.

(Other (Blending Ratio, etc.)) The blending ratio of the component (B) is 0 to 100 parts by weight of the component (A).
Preferably it is 100 parts by weight. The effect of the component (B) appears when the mixing ratio of the component (B) is about 1.0 part by weight or more with respect to 100 parts by weight of the component (A). When the compounding ratio of the component (B) exceeds 100 parts by weight, the amount of the sucrose fatty acid ester having a high HLB becomes relatively small, and it becomes difficult to prepare a stable oil-in-water emulsion. There is a possibility that the expected performance cannot be obtained.

On the other hand, these oil-in-water emulsions bind to the surface of starch granules in raw material powder such as wheat flour to form a hydrophobic film.
The formation of a hydrophobic film on the surface of the starch granules prevents the starch from absorbing more water than necessary,
The water that can be hydrated with gluten contained in the flour is sufficiently retained. As a result, the formation of a gluten structure is promoted, and a noodle string (noodle body) having a firm feeling is completed. Since the elution of starch is suppressed by the above mechanism, the turbidity of the hot water when the noodle strings are returned with the hot water can be minimized.

Further, since the oil-in-water emulsion has a lubricating effect, uniform dough kneading becomes possible. Further, during storage of the noodles, the oil-in-water emulsion gradually exudes to the surface of the noodles, thereby suppressing the binding of the noodle strings. The effects described above can be achieved only by preparing an oil-in-water emulsion in advance.

The above-mentioned (C) of the modifier composition of the present invention
The mixing ratio of the component is 50 parts per 100 parts by weight of the component (A).
It is desirably about 1200 parts by weight. If the amount of the component (C) is less than 50 parts by weight, the above-mentioned effects of the fats and oils are not sufficiently achieved, and as a result, the texture may be reduced, or the binding of the noodle strings may be inhibited. On the other hand, when the component (C) exceeds 1200 parts by weight, there is a possibility that a problem may occur in the rolling molding. The preferred range is 100 to 500.
Parts by weight.

The mixing ratio of the component (D) is as follows.
Desirably, the amount is 300 to 1500 parts by weight with respect to 0 parts by weight. When the compounding ratio of the component (D) is less than 300 parts by weight, powdering (or granulation) may be difficult,
If the amount exceeds 1500 parts by weight, the amount of the modifier composition added at the time of production must be increased, leading to an economic disadvantage, and the effect of suppressing binding between noodle strings tends to decrease. .

In the present invention, the emulsifier component (A component + B component) is used in an amount of 0.05 to 3.0 with respect to powders such as flour.
The modifier composition is used so that 0% by weight, preferably 0.5 to 2.0% by weight is added. 0.0 emulsifier component
If the amount is less than 5% by weight, the effect of suppressing a decrease in texture, the effect of suppressing binding between noodle strings, and the effect of suppressing turbidity of the return water tend to decrease. On the other hand, if the content exceeds 3.00% by weight, the cost of the target product increases, and the flavor may be impaired by the emulsifier, which is disadvantageous.

The modifier composition of the present invention is preferably used by dispersing it in water added at the time of addition, but the effect can be obtained by mixing powder. The raw material powder such as wheat flour used in the present invention may be of any quality.

Examples of the method for preparing the oil-in-water emulsion include emulsifiers such as a homomixer, a homogenizer, and a colloid mill generally used in the food industry.
These emulsifiers are not particularly limited in selection. The conditions for emulsification are not particularly limited. Spray drying is performed by a known method, but is not particularly limited as long as an emulsion composed of the above components can be dried.

In preparing the emulsion, in addition to the components specified in the present invention, a stabilizer such as sodium carboxymethylcellulose, carrageenan, crystalline cellulose, sodium caseinate or the like may be used in combination unless the object of the present invention is hindered. I don't care.

The raw type instant noodles according to the present invention are, as described above, composed mainly of wheat flour and / or buckwheat flour, to which water, salt or brackish water is added and the elasticity and viscosity of the noodles. After adding a physical property enhancer and kneading the mixture, the noodles are steamed or boiled, and then those treated in an organic acid solution are sterilized by heating,
It refers to bag noodles or cup noodles that have been commercialized after cooling, to which a seasoning is separately attached, and that can be eaten by a simple cooking operation (for example, pouring hot water).
Specifically, Chinese style such as ramen, tanmen, yakisoba,
Japanese style noodles such as udon, soba and somen, and European style cup noodles and bag noodles such as spaghetti.

In general, raw instant noodles are produced as follows. In other words, raw type instant noodles are prepared by mixing, compounding, making noodles (aging, rolling), cutting, boiling or steaming, cooling, treating with an organic acid solution, adding fats and oils, heat sterilization, cooling, packaging, and commercialization. Manufactured, but in the present invention,
The above-mentioned spray-dried oil-in-water emulsion is mixed with a dough material in the form of powder or dispersed in water to be added when mixing the materials.

[Effects] The present inventors have conducted intensive studies on the effects of the oil-in-water emulsion on raw instant noodles, and have found the following. That is, (1) high HLB
That the oil-in-water emulsion prepared using a sucrose fatty acid ester having a low value and other emulsifiers promotes the hydration of gluten and gives a unique firmness to noodles. (2) The oil-in-water emulsion can be stored in noodles (3) The oil-in-water type emulsion suppresses the dissolution of starch because it oozes out at the interface (surface) of the noodles during Annaka. (4) The spray-dried oil-in-water emulsion has excellent dispersibility in water.

The oil-in-water emulsion according to the present invention requires a sucrose fatty acid ester having an HLB of 8 or more as an emulsifier component. In addition, although HLB of the whole composition may be lowered by mixing the components (A) to (D), there is no problem since the emulsifying power is synergistically improved by the blending.

[0036]

The present invention will be described in more detail with reference to the following Examples, which by no means limit the present invention.

1. Preparation of modifier composition Emulsifier components (A component + B component) described in the following [Table 1],
Edible fats and oils (component C) and dextrin (component D) were blended in the proportions shown in the table to obtain a total of 100 parts by weight of a mixture. Water is added to 3 parts by weight of 100 parts by weight of this mixture.
The mixture was added at a ratio of 00 parts by weight and stirred while heating to prepare an emulsion (see [Emulsification Conditions] below). Then, the obtained emulsion was spray-dried to obtain a powdery composition (refer to the following [spray drying conditions]). In addition, at the time of preparation, the order of addition of each component does not matter.

[Emulsification conditions]: The mixture was treated with a TK auto homomixer (8000 rpm, 5 minutes), and then emulsified with a high-pressure homogenizer at 150 kgf.

[Spray drying conditions]: The emulsion was dropped on a rotary disk (atomizer, 10,000 rpm), sprayed with hot air at 120 ° C while atomizing, and spray-dried.
A powdery modifier composition was obtained.

[0040]

[Table 1]

[0041] 2. Preparation of Raw Type Instant Udon Raw type instant noodles were prepared by the following procedure, and the effect of the modifier composition of the present invention was confirmed.

(1) Blending The blending ratio of the raw material powder, water and salt is shown in [Table 2].

[0043]

[Table 2]

(2) Preparation method Mixing: universal mixer, beater, 143 rpm, 10 minutes.

Addition of a spray-dried product of an oil-in-water emulsion: The spray-dried product obtained in the preparation of the above modifier composition was added at a ratio of 1% to powder.

Composite: 3 times.

Aging: 25 ° C., 20 minutes.

Rolling: 5 times.

Cutting: No. 12 cutting blade, roll thickness 2 mm.

Boil: 98 ° C., 20 minutes.

Organic acid solution treatment: lactic acid aqueous solution (1.8 wt.
%), 80 ° C, 60 seconds.

Filling: retort pouch.

Sterilization: 40 minutes in boiling water.

Storage: 5 ° C. for 3 months.

(3) Evaluation Items and Methods (Evaluation of Unraveling Property of Noodles): A pouch of a raw type udon stored for a predetermined time is opened, and 800 g of boiling water is added to 100 g of noodles. After loosening with chopsticks for 10 seconds,
The state of adhesion between the noodle strings was visually evaluated.

(Evaluation of texture of noodle): Evaluation was made after evaluation of looseness. This evaluation was performed as a sensory test using 20 monitors, and the highest evaluation rank was adopted.

(White turbidity of hot water (reconstituted water) with noodles returned):
It was evaluated visually.

(4) Results The results of each evaluation item are shown in [Table 3].

[0059]

[Table 3] (Evaluation of looseness) ：: Very good looseness ○: Good △: Slightly adhered ×: Adhered (evaluation of texture) ：: Stiff and extremely good ○: Good △: Slightly good ×: Noodleぽ: Almost no turbidity ：: Not very turbid △: Cloudy ×: Intense turbidity (significant starch elution)

[0060]

According to the modifier composition of the present invention, the noodle strings have little adhesion (binding) even during long-term storage, and the texture of the noodles is good (reducing the texture after long-term storage). Raw type instant noodles (minimized) can be obtained.

Further, when the noodles are returned with hot water at the time of eating, the white turbidity of the hot water is suppressed (elution of starch is suppressed).

Claims (4)

[Claims] 1. An instant raw type obtained by spray-drying an oil-in-water emulsion containing (A) a sucrose fatty acid ester having an HLB of 8 or more, (C) an edible fat or oil, and (D) a saccharide compound. Modifier composition for noodles. 2. The oil-in-water emulsion further contains (B) at least one selected from the group consisting of lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, and sorbitan fatty acid ester. The modifier composition according to claim 1, wherein: 3. The compounding ratio of the component (B) to 100 parts by weight of the component (A) is 0 to 100 parts by weight,
3. The modifier composition according to claim 1, wherein the component is 50 to 1200 parts by weight, and the component (D) is 300 to 1500 parts by weight. 4. 4. The raw instant instant noodles according to any one of claims 1 to 3, wherein the modifier composition for raw instant instant noodles is added to raw material powder directly or in a state of being dispersed in water in advance. It is a manufacturing method, Comprising: The addition ratio of the total amount of the component (A), the component (B), and the component (C) is 0.05 to 3.00% by weight based on the raw material powder.
A method for producing raw type instant noodles, characterized in that it is produced as a raw noodle.