JP2004313176A - Edible oil and fat composition and method for producing food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an edible oil and fat composition making fry food or the like just after cooked retain its light palate feeling for a long time, and also preventing the fry food from getting oily. <P>SOLUTION: The edible oil and fat composition is obtained by formulating non-aromatic oil and fat with an emulsifier having 6-11 hydrophile-lipophile balance (HLB) so as to have a weight ratio of the non-aromatic oil and fat to the emulsifier is 99.8:0.2 to 95:5. Utilizing the edible oil and fat results in providing good palate feeling without necessity of any egg yolk powder and thereby affording excellently palatable noodles posing no risk for life even for a person who has an allergy to eggs. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a novel edible oil / fat composition containing a non-aromatic oil and fat and an emulsifier, and a method for producing a food using the composition.

  For fried foods such as pork cutlet, fried balls, fried tofu, fried kamaboko, karinto, potato chips, etc., depending on the presence or absence of batter, fried seeds (species) are cooked as they are, and starch or flour on the surface of the fried seeds Is applied in powder form and fried.

  Furthermore, "Koromo-fried" is a type of "fried" which is obtained by applying flour, starch, protein, etc. to the fried seeds, then passing this through egg liquid, and then frying the breaded bread with salad oil etc. Instead of the above-mentioned egg solution and bread crumbs, a batter solution containing flour and water as main components is fried, and is roughly classified into "tempura" obtained by frying.

  By the way, with the diversification of dietary content and the change of tastes in Japan in recent years, fried foods obtained by fry cooking such as tempura, fritters, fried chicken, etc., with the purpose of improving the taste and texture So far, various research and development have been continued. As one example, the texture of fried foods such as tempura has been improved by using a mixed powder obtained by blending gum, processed starch, fiber and the like.

  However, according to these methods, although the texture of the fried food is improved to some extent, the essence of the taste of the fried food as a whole, such as hardened clothes and greasy food (increased oil content of the food), is obtained. The fact is that no significant improvement has been achieved.

  In addition, rice confectionery such as hail, oysters, rice crackers, persimmon seeds, etc. is manufactured by using glutinous rice, glutinous rice or their flour as a main raw material to produce dough, molding this dough into a predetermined shape, and baking or frying. Being manufactured.

  More specifically, in glutinous rice confectionery such as hail, oysters, persimmon seeds, etc., glutinous rice is used as a main material, immersed in water, drained, further milled, steamed with a steamer, Put it in a mochi making machine to make dough. The dough is kneaded into a stick shape by a kneading machine, or is put into a box or the like, molded, quenched to 2 to 5 ° C., and left to cure for 2 to 4 days. The hardened rice cake dough is sliced into each shape by a cutting machine, dried to about 20% moisture by a sunshine or a ventilation dryer, fried at 200-260 ° C or baked, and seasoned with oil, soy sauce, etc. Finished by applying a material, and if necessary, further dried to produce a product.

  On the other hand, in the case of rice crackers such as rice crackers, glutinous rice is used as a main material, immersed in water, drained, and further milled. This rice flour is put into a kneading machine, and water is added to it for 5 to 10 minutes. The dough that has been pregelatinized in this manner is taken out, immediately put into a kneader to make a rice cake-like shape, cooled to 60 to 65 ° C. in water, and then put into a kneader again to make rice cake dough. This is made into a plate shape by a rolling mill, and molded by cutting. This molded dough is first dried with hot air of 70 to 75 ° C., once the drying is stopped at about 20% of moisture, left to stand at room temperature for 10 to 20 hours, and then dried again with hot air of 70 to 75 ° C. After drying, the drying is completed with a water content of 10 to 15%. The secondary dried molded dough is fried or baked at 200 to 260 ° C., applied with a seasoning liquid and finished to obtain a finished product.

  By the way, in recent years, with the diversification of dietary contents and changes in tastes in Japan, fried foods such as glutinous rice confections and urchi rice confections have been used to improve their taste and texture. Various research and development have been continued. As one example, the texture of fried foods such as glutinous rice confectionery and uruchi rice confectionery has been improved by kneading emulsified fats and oils, solid fats and oils, and the like (for example, see Patent Documents 1 and 2).

  However, according to these methods, although the texture of fried foods such as glutinous rice confectionery and uruchi rice confectionery is improved to some extent, the workability upon kneading is poor, and the dough does not easily adapt to the dough, and is baked or fried. The fact is that the taste of the whole fried food has not been substantially improved, such as sometimes hindering the expansion of the dough and not having the softness of the fried food and the light texture (crispy).

  In addition, noodles are prepared by mixing an aqueous solution in which salt or other salts are dissolved in flour or a powder obtained by mixing raw materials such as buckwheat flour with flour, and forming a noodle band using a multifunction machine or the like. It is manufactured by obtaining cut noodle strings with a blade.

  By the way, during the production of noodles, the noodle band is brittle at the time of rolling, the flexibility is reduced due to the deterioration of the starch in the noodle band, or the water separation of the noodle band surface and the tackiness of the gelatinized starch As a result, the noodle strings were bound to each other, the whole was solidified in a lump, and the loosening was deteriorated. As a method of improving these drawbacks, a method of spraying edible oils and fats on the surface of the noodle strings, a method of adding emulsified oils and fats, and the like have been attempted in order to prevent the noodle strings from adhering to each other. Further, a method of adding a polyglycerin fatty acid ester having an esterification ratio of 40% or more (for example, see Patent Document 3), a method of adding a polyglycerin fatty acid ester and an organic acid monoglyceride (for example, see Patent Document 4), and the like are proposed. Have been.

However, these methods required a separate colorant and bacteriostat. As the bacteriostatic agent, propylene glycol or alcohol is mainly used. However, propylene glycol has a standard for use, and is not sufficiently satisfactory in safety for the human body. When alcohol was used, there was a problem that the noodle belt dried.
JP-A-57-58139 JP-A-58-57142 JP-A-10-309169 JP-A-10-215802

  The present inventors have conducted intensive studies in view of the above-mentioned problems that have been recognized in the prior art fried foods. Then, in a study of a combination of an edible oil and a fat and an emulsifier, the inventors found out a combination exhibiting suitable performance and properties for obtaining a fried food product having a good texture. In other words, based on this finding, a new food that can maintain the texture of fried food immediately after oiling for a long time, moderate the hardness of clothing, and suppress the oiliness of fried food. Thus, the edible oil and fat composition of the present invention has been realized.

  Furthermore, the present inventors have found out in the study of the combination of an edible oil and fat and an emulsifier, a combination that exhibits suitable performance and properties for obtaining noodles having a good texture. That is, based on this finding, a novel edible oil / fat composition having a good texture when eating noodles and having safety for the human body has been realized.

  That is, the gist of the present invention is an edible oil / fat composition containing a non-aromatic oil and fat and an emulsifier, and in particular, the emulsifier has a hydrophilic / lipophilic balance (HLB) of about 6 to about 11, and An edible oil / fat composition comprising an aromatic oil / fat and an emulsifier in a weight ratio of non-aromatic oil / fat: emulsifier = about 99.8: about 0.2 to about 95: about 5.

  By the composition of the composition of the present invention described above, a light texture (crispy feeling) of the fried food or the like immediately after the oil preparation is maintained, and the oiliness of the fried food or the like can be suppressed. Further, the noodles can have a good texture at the time of eating and have safety for the human body.

  Further, a mix powder for fried food is prepared by blending the edible oil / fat composition of the present invention and an auxiliary material. Since the mixed powder of the present invention has excellent affinity for water, the formation of lumps (pulverized lump) can be effectively suppressed.

  Further, a fried food having good flavor, taste and texture can be provided by adding a fried seed to a batter obtained by dissolving the mixed powder of the present invention in water and fry-cooking the fried seed.

  In addition, rice confectionery dough is prepared by mixing the edible oil / fat composition of the present invention with a rice confectionery material. The rice confectionery dough according to the present invention has excellent dispersibility in water of the edible oil / fat composition, so that the workability when kneading the edible oil / fat composition is good, and the edible oil / fat composition has good familiarity, It is possible to produce rice confectionery having a soft feeling of a fried food and a light texture (crispy) without hindering the expansion of the dough during baking or frying.

  A noodle belt is prepared by blending the edible oil / fat composition of the present invention into a noodle belt. INDUSTRIAL APPLICABILITY The noodle belt according to the present invention has excellent extensibility and also has good adaptability of the edible oil / fat composition, so that it is possible to produce noodles having a good texture when eating noodles. Furthermore, by using palm oil containing 50 ppm or more of a carotenoid by refining, it does not require a coloring agent and has a bacteriostatic action.

  As described above, according to the present invention, the intended purpose, an edible fat or oil that can maintain a light texture of a fried food or the like immediately after cooking for a long time and can suppress the oiliness of a fried food or the like. A composition and a method for producing a mixed powder for fried food, a method for producing fried food, a method for producing rice confectionery dough, and a method for producing rice confection using the same have been realized. Furthermore, an edible oil / fat composition capable of improving the texture during eating noodles, a method for producing a noodle band using the composition, and a method for producing noodles have been realized.

  Hereinafter, the present invention will be described in detail.

  As described above, the present invention relates to an edible oil / fat composition comprising a non-aromatic oil / fat and an emulsifier, and a method for producing a food using the composition.

  In particular, the present invention relates to an edible oil / fat composition comprising a non-aromatic oil / fat and an emulsifier (HLB = about 6 to about 11) and a method for producing a food using the composition.

  Edible fats and oils (hereinafter, simply referred to as "non-aromatic fats") used in the edible fat composition of the present invention include corn oil, soybean oil, rice bran oil, safflower oil, sunflower oil, and cottonseed oil. Edible fats and oils such as rapeseed oil and palm oil, or blended oils containing two or more of these can also be selectively used.

  The palm oil may be a fractionated palm oil of palm oil, a transesterified oil, a hardened oil, or the like.

  Preferably, the non-aromatic fat is a normal temperature liquid oil.

  The proportion (weight ratio) of the non-aromatic fat in the edible fat / oil composition of the present invention is from about 95 to about 99.8% by weight of the edible fat / oil composition, preferably from the viewpoint of compatibility with the emulsifier described below. 97 to about 99.7% by weight. In this case, for the purpose of imparting fragrance to the edible oil / fat composition, a flavor component or a taste component obtained from a flavor or spice, or a flavor oil containing these components is usually added to the non-aromatic fat.

  As the above-mentioned spices and spices, any can be used as long as they are edible, but from the viewpoint of imparting good flavor to fried foods, pepper, wasabi, sansho, pepper, sesame, Shiso, ginger, matsutake mushrooms, shiitake mushrooms, leeks, garlic, spices and the like can be suitably used in the present invention.

  According to a preferred embodiment of the present invention, when used in fried foods, as the non-aromatic oil in the edible oil / fat composition of the present invention, as is clear from the description of Examples below, high oleic acid low Linolenic acid (HOLL) rapeseed oil is preferred.

  Further, according to a preferred embodiment of the present invention, when used in noodles, as the non-aromatic oil in the edible oil / fat composition of the present invention, palm oil, as is clear from the description of Examples below, It is preferable that it is contained.

  Further, it is preferable that the palm oil contains 50 ppm or more of carotenoids by refining. By containing a carotenoid of 50 ppm or more, a color tone from orange to red can be obtained. For example, gardenia pigment, carob pigment, caramel pigment, marigold pigment, red noodle pigment, paprika pigment, annatto pigment, synthetic β-carotene No coloring agent is added. Further, the antioxidant function based on the antioxidant action of the carotenoid not only can achieve long-term storage of the product, but also can prevent oxidation of the human body after eating and drinking.

  At this time, it can be purified at a low temperature by the purification method, and it is possible to leave carotenoid, tocopherol, tocotrienol and the like at a high concentration.

  The purification method is not particularly limited, and for example, a purification step such as degumming, a separation step, a deacidification step, light decolorization, and low-temperature deodorization can be performed.

  At this time, in the low-temperature deodorization step, it is preferable to perform deodorization by blowing steam under specific temperature / pressure conditions. The specific temperature is 110 ° C to 150 ° C, preferably 135 ° C to 145 ° C. The specific pressure is 10 Torr or less, preferably 5 Torr or less.

  The amount of steam blown and the time for deodorization are not particularly limited. For example, when blowing 3.3% by weight of steam per hour into palm oil, 30 to 200 minutes, preferably 70 to 180 minutes. Deodorizing time.

  Here, as a method of measuring the content of carotenoid, the absorption spectrophotometry used in the present invention will be described.

(1) Preparation of test solution About 0.5 g of palm oil is precisely weighed into a 60 ml centrifuge tube, 10 ml of a 3% pyrogallol-ethanol solution and 1 ml of a potassium hydroxide solution are added, and the mixture is heated for 30 minutes while stirring in a 70 ° C water bath. After cooling with water, 22.5 ml of a 1% sodium chloride solution is added, and then 15 ml of a hexane-ethyl acetate mixed solution (9: 1 V / V) is added. After shaking for 5 minutes and centrifuging, transfer the upper layer to a 100-mL volumetric flask with a Komagome pipette. The aqueous layer is similarly extracted twice more with 15 ml of a hexane-ethyl acetate mixed solution (9: 1 V / V). The combined extracts are concentrated under reduced pressure at 40 ° C. The residue is dissolved in ethanol, and a carotenoid fraction is obtained by alumina column chromatography (eluted with petroleum ether). Next, the obtained carotenoid fraction is concentrated under reduced pressure at 40 ° C. The residue is dissolved in an aliquot of hexane and diluted with hexane to contain about 1 μg of carotenoid in 1 ml.

(2) Measurement The absorbance at 453 nm of the test solution is measured with a spectrophotometer using hexane as a control.

(3) Calculation The content in palm oil is determined by the following equation.
Carotenoid in palm oil (mg / 100g, 10ppm) = A x (1000/2592) x (V / W) x N
A: Absorbance of test solution
V: Constant capacity
N: dilution ratio
W: Palm oil collection (g)

  On the other hand, as the emulsifier constituting the edible oil / fat composition of the present invention, an emulsifier having a hydrophilic / lipophilic balance (HLB) of about 6 to about 11 can be suitably used.

  The term “hydrophilic lipophilic balance (HLB)” used herein is a numerical value calculated from the balance between the hydrophilic group and the lipophilic group of the emulsifier of interest, and is generally in the range of 0 to 20. Numerical values are assigned. Further, HLB indicates that the smaller the numerical value, the stronger the lipophilicity, and conversely, the larger the numerical value, the stronger the hydrophilicity.

  The emulsifier having an HLB of about 6 to about 11 suitable for use in the edible oil / fat composition of the present invention includes glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid monoester, sorbitan fatty acid ester, and sucrose. There are fatty acid esters, lecithin and mixtures thereof.

  The main fatty acids constituting these emulsifiers include saturated or unsaturated fatty acids having about 8 to about 22 carbon atoms, for example, stearic acid, oleic acid, linoleic acid, lauric acid, palmitic acid, behenic acid , Caprylic acid, capric acid, and mixtures thereof.

  Among the emulsifiers described above, in the edible oil / fat composition of the present invention, polyglycerin fatty acid esters having an HLB of about 6 to about 11, a degree of polymerization of 2 to 4, and an esterification degree of 1 to 3 are particularly preferable. preferable.

  The edible oil / fat composition of the present invention comprises a mixture obtained by adding an emulsifier to a non-aromatic oil / fat, and further adding a flavor component or a taste component as needed, to about 40 to about 80 ° C. It can be prepared by warming and stirring this. In this case, an appropriate amount of an antioxidant such as tocopherol, a fragrance, silicone or the like can be added.

  The blending ratio (weight ratio) of the non-aromatic oil and the emulsifier constituting the edible oil and fat composition of the present invention is, as is clear from the examples described later, a light texture in a fried food or the like immediately after oil preparation. From the viewpoint of maintaining the oiliness and suppressing the oiliness of fried foods and the like, the non-aromatic fat and emulsifier are mixed with a non-aromatic fat: emulsifier = about 99.8: about 0.2 to about 95: about 5 by weight. Preferably, they are mixed in a weight ratio of about 99.7: about 0.3 to about 97: about 3.

  By the way, the quality improvement of fried foods and the like using the edible oil / fat composition of the present invention, in particular, the improvement of physical properties of fried seeds and rollers in fried foods, that is, the purpose of improving texture, adjusting moisture, preventing browning, and the like. In addition, additives such as starch, sorbitol, baking powder, and lecithin can be used in an appropriate amount.

  Further, by mixing the edible oil / fat composition of the present invention and an auxiliary material, a mixed powder for fried food is provided. As the auxiliary material used in the mixed flour of the present invention, any material that does not impair the affinity of the mixed flour for water can be used, and includes, for example, wheat flour, alginate, starch, lecithin, an emulsifier, and a combination thereof. Materials selected from the group can be used. The thus-obtained mixed powder of the present invention has excellent affinity for water, so that the formation of lumps (pulverized lump) can be effectively suppressed, and the powder can be uniformly attached to the fried seeds.

  Further, a fried food exhibiting good flavor / taste and texture can be provided by fry-cooking a fried seed with a batter solution obtained by dissolving the mixed powder of the present invention in water. In addition, the edible oil / fat composition of the present invention can be directly added to fried seeds and roller materials.

  In addition, rice confectionery dough is provided by incorporating the edible oil / fat composition of the present invention into a rice confectionery material. The rice confectionery dough according to the present invention thus obtained has excellent dispersibility in water of the edible oil / fat composition, so that the workability when kneading the edible oil / fat composition is good, and the edible oil / fat composition The product is well-adapted, and makes it possible to produce rice confectionery having a soft feeling of fried food and a light texture (crispy) without hindering the expansion of the dough during baking or frying.

  In addition, the rice confectionery material used in the rice confectionery dough according to the present invention may be combined with glutinous rice and / or glutinous rice as a main material and starch as a secondary material. When starch is used in combination, the steamed main material is mixed with the steamed starch, or the degree of gelatinization of glutinous rice and / or glutinous rice and starch is reduced. In consideration of the difference, the starch after steaming the glutinous rice before steaming and / or the glutinous rice may be mixed together. However, if too much starch is added as an auxiliary material, the original texture and flavor of the rice cracker will be impaired, so that the amount of 40% by weight or less based on glutinous rice and / or glutinous rice as the main material may be used. More preferably, the amount is 30% by weight or less.

  Examples of the starch include untreated starch such as corn starch, wheat starch, potato starch, rice starch, high amylose corn starch, tapioca starch, waxy corn starch, and acid treatment, sodium hypochlorite treatment, and crosslinking of the above-mentioned untreated starch. Processed starch subjected to treatment, etherification, esterification, cross-linking etherification, cross-linking esterification, etc., untreated starch and pre-gelatinized starch obtained by pre-gelatinizing the processed starch.

  In addition, the method for producing rice confectionery of the present invention provides a method for producing rice confectionery which has good workability in kneading the edible oil / fat composition and also has good compatibility with the edible oil / fat composition.

  Further, by cooking the rice cracker dough according to the present invention, there is also a rice cracker having a soft feeling of fried food and a light texture (crispy feeling) without hindering the expansion of the dough during baking or frying. It is provided. It should be noted that as the thickness of the rice cracker is larger, the expansion is not hindered, and thus the effect is more recognized.

  Furthermore, the edible oil / fat composition of the present invention is mixed with glutinous rice and / or rice confectionery material composed of glutinous rice in a weight ratio of edible oil / fat composition: rice confectionery material = 0.5: 99.5 to 10:90. It is preferably confectionery dough. If the edible oil / fat composition is less than 0.5% by weight, the fried food has a soft feeling and a rice cracker having a light texture (crispy feeling) cannot be produced, while if it exceeds 10% by weight, workability is poor. And the adaptability of the edible oil / fat composition also worsens. More preferably, the weight ratio of the edible oil / fat composition: rice cake material = 1: 99 to 5:95.

  Further, a noodle band is provided by blending the edible oil / fat composition of the present invention into a noodle band. The noodle belt according to the present invention obtained in this way has excellent extensibility and also has good compatibility with the edible oil / fat composition, so that it is possible to produce noodles having a good texture when eating noodles. Furthermore, by using palm oil containing 50 ppm or more of carotenoids by refining, it is possible to produce noodles having a bacteriostatic action without requiring a coloring agent.

  Further, the method for producing noodles of the present invention also provides a method for producing noodles having a good texture.

  Further, by cooking the noodle belt according to the present invention, noodles having a good texture can be provided. Furthermore, by using palm oil containing 50 ppm or more of carotenoids by refining, noodles that do not require a coloring agent and have a bacteriostatic action are also provided.

  The term `` noodles '' used in the present specification refers to flour or other flour, and those produced by kneading with other raw materials, and is not particularly limited, for example, Chinese noodles, skins, Cold noodles, rice noodles, macaroni, spaghetti and the like.

  Also, the form of the noodles is not particularly limited, and examples thereof include raw noodles, boiled noodles, steamed noodles, raw instant noodles (LL noodles), instant noodles, dry noodles, and frozen noodles.

As used herein, the term "bacteriostatic action" does not completely kill microorganisms and the like, but rather drives them into a dormant dormant state, and refers to an action of inhibiting the life and reproductive activities of microorganisms and the like. . In addition, the reference value of the viable cell count of raw noodles is generally set to be within 3.0 × 10 ⁶ (pieces / g).

  Further, it is preferable that the edible fat / oil composition of the present invention is a noodle belt to be blended in a weight ratio of edible fat / oil composition: raw material powder = 0.1: 99.9 to 10:90. If the edible oil / fat composition is less than 0.1% by weight, noodles having good texture during eating of noodles may not be manufactured. On the other hand, if the edible oil / fat composition exceeds 10% by weight, workability is deteriorated, and edible oil / fat is further reduced. The composition may also become less familiar. More preferably, the edible oil / fat composition: raw material powder = 0.5: 99.5 to 2: 98.0 weight ratio.

  Further, when the edible oil / fat composition of the present invention is used for noodles, it is preferable that the non-aromatic oil / fat is blended in a rapeseed oil: palm oil = 0.1: 99.9 to 99.9: 0.1 weight ratio.

  At this time, by using palm oil containing 50 ppm or more of carotenoid by refining, a coloring agent is not required, and furthermore, it can have a bacteriostatic action.

  As the raw material powder, wheat flour is preferably used. The flour includes, for example, strong flour, semi-strong flour, medium flour, soft flour, and a mixed powder of two or more of them, and can be appropriately selected and used depending on the type of noodles and desired texture.

  Furthermore, in the present invention, in addition to those described above, auxiliary materials and additives conventionally used widely in noodles, for example, rice flour, bean flour, barley flour, yam flour, buckwheat starch, wheat starch, tapioca starch, and potato starch Nutrition such as starches such as corn starch, waxy corn starch, rice starch, potato starch and their modified starches, dairy products such as skim milk powder, fats and oils, emulsifiers, proteins such as active gluten, vitamins, minerals, amino acids, etc. One or more of a strengthening agent, a thickener, salt, alcohol, a gelling agent, a preservative, a tea powder, a seaweed powder, a vegetable powder and the like may be added. These can be appropriately selected and used depending on the type of noodles.

  The method of adding the edible oil / fat composition of the present invention to the raw material powder is not particularly limited, and includes, for example, spraying, dipping, coating, and kneading. Among these, kneading to the raw material powder is preferable.

  In addition, the method for producing noodles of the present invention can employ any of conventionally known production methods and apparatuses for these various noodles, depending on the type of noodles to be obtained. . For example, (1) a method in which noodle dough is prepared by mixing under normal pressure or reduced pressure to prepare a noodle band by rolling or rolling and compounding, and the noodle band is cut into noodle strings; After extruding the noodle band using the method, a method of cutting the noodle band into noodle strings, (3) a method of directly extruding the noodle strings using an extruder, and the like can be given.

  Next, an example of the method for producing the noodles of the present invention will be described.

  First, a raw material powder obtained by mixing raw materials such as wheat flour or other cereal flour, and an aqueous solution in which salt or other salts and the edible oil / fat composition of the present invention are dissolved are mixed and kneaded for several minutes with a mixer to form a coarse powder. Get the body. This tattered powder (noodle dough) is made into a noodle band by an extruder, and after the rolling step is repeated, cut noodle strings are obtained with a cutting blade.

  As the extruder, for example, a single-screw extruder or a twin-screw extruder equipped with a vacuum suction device can be used. In the case of kneading and extruding using an extruder, the rotation speed of the screw, the time from supplying the noodle dough to the extruder to extruding into the noodle band, and the like are determined by the scale of the extruder, the kneading capacity, and the extruder. Can be adjusted according to the amount of noodle dough to be supplied, the degree of vacuum, and the like.

  In the rolling step, the type and structure of the rolling device for rolling the extruded noodle belt are not particularly limited, and any of the conventionally used rolling devices can be used. Generally, a rolling roller is preferably used.

  The method for cutting out the noodle strings and the type, structure, shape, and the like of the cutting apparatus are not particularly limited, and any of the conventionally used noodle string cutting apparatuses may be used.

  Further, the cross-sectional shape of the noodles cut out into noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, a flat shape, a triangle, and a polygon. Also, the size (thickness, width, diameter, etc.) of the cut noodle strings is not particularly limited, and can be determined according to conventional noodles.

  After packaging the noodle strings obtained by the above procedure as they are, heating them with boiling water or steam, etc., wash them with running water, cool and package them, or freeze and package them. For drying.

  In the case of long-term storage, such as LL noodles, steam sterilization is performed after packaging.

  As described above, applications of the edible oil / fat composition of the present invention include various types such as tempura batter, fry batter, fried ball dough, fried tofu dough, fishery dough, rice cracker dough, snack dough, and / or donut dough. Fried foods, etc .;

  Hereinafter, embodiments of the present invention will be specifically described, but the present invention should not be construed as being limited by the disclosure of these embodiments.

Example 1 Edible oil / fat composition rapeseed oil (Light Plus, Yoshiwara Oil Co., Ltd.) and various emulsifiers having different HLB values were used in the mixing ratios shown in Table 1 below, and both were mixed.

  200 g of cold water was added to 3.6 g of the edible oil / fat composition thus obtained and 120 g of flour (Violet, Nisshin Flour Milling Co., Ltd.), and 500 rpm with a three-one motor (HEIDON BL600, Shinto Kagaku Co., Ltd.) The mixture was stirred for 30 seconds to prepare a batter for tempura.

  With respect to the shrimp tempura obtained by dipping shrimp in this batter and adjusting the oil, 13 skilled panelists evaluated the savory taste (texture) and oiliness of the clothes on a five-point scale. In this evaluation, a larger evaluation value means a better result. The evaluation results are shown in Table 1 below.

  From the results in Table 1, when the HLB value is 5 or less, the effect of lowering the interfacial tension between the oil phase and the aqueous phase is slowed down, which causes a decrease in the dispersibility of the edible oil / fat composition in the batter, This has led to a drop in the evaluation of the texture of tempura. Conversely, when the HLB value exceeds 8 and becomes close to 12, the hydrophilicity of the emulsifier becomes excessively large, and the solubility in fats and oils becomes small.

Example 2: Mixed flour
To 95.5% by weight of flour (Violet, Nisshin Flour Milling Co., Ltd.), add 0.5% by weight of alginate ester, 0.5% by weight of powdered lecithin, 0.5% by weight of sugar ester and 3% by weight of modified starch, and add The material was obtained. The edible oil / fat composition 4 of Example 1 was added to and mixed with this auxiliary material at the mixing ratio shown in Table 2 below to prepare a mixed powder.

  Water is added to this mixed powder to prepare a batter solution, and the batter solution is applied to shrimp and oiled. The shrimp tempura (texture) and the oiliness of the batter are obtained by 13 skilled panelists. Sensory evaluation was performed on the length in five steps. In this evaluation, a larger evaluation value means a better result. The evaluation results are shown in Table 2 below.

  From the results shown in Table 2, the blending amount of the edible oil / fat composition of the present invention in the mixed powder is about 0.5 to about 5% by weight, preferably about 1 to about 3% by weight, so that the texture is light and ( It became clear that fried food (tempura) with a crispy feeling and reduced oiliness was realized.

Example 3: Examination of the effect of the edible oil / fat composition The usefulness of the edible oil / fat composition of the present invention was examined through cooking of a tempura.

  160 ml of cold water was added to 100 g of tempura flour (Kogane, Showa Sangyo Co., Ltd.), and the mixture was stirred with a hand mixer until the mixture became homogeneous to prepare a batter for tempura [free batter].

  Then, 3% by weight of the edible oil / fat composition described in Example 1 was added to the non-added batter to prepare a batter for tempura [batter with edible oil / fat].

  Similarly, rapeseed salad oil (Golden canola salad oil, Yoshihara Oil Co., Ltd.) was added to the non-added batter at 3% by weight to prepare a batter for tempura [butter with rapeseed oil].

  Then, 3000 g of rapeseed salad oil (Golden Canola Salad Oil, Yoshihara Oil Co., Ltd.) was placed in an oil fryer of an electric fryer and heated to about 170 ° C. Thirteen shrimp were prepared as fried seeds.

  Approximately the same amount of batter (batter solution) prepared according to any of the compositions was attached to the shrimp, and the battered shrimp was poured into heated frying oil and fried for about 3 minutes. After cooking and leaving at room temperature for 4 hours, 13 skilled panelists selected two types of good tempura for the saku taste (texture) and oiliness of the shrimp tempura batter. received. The evaluation results are shown in Table 3 below.

  As is evident from the results shown in Table 3, the use of the edible oil / fat composition of the present invention was able to impart a good texture to tempura, and was also effective in suppressing oiliness.

Example 4: Examination of the effect of the mixed powder The usefulness of the mixed powder using the edible oil / fat composition of the present invention was examined through cooking of a tempura.

  To 100 g of tempura flour (Golden, Showa Sangyo Co., Ltd.), add 3% by weight of rapeseed salad oil (Golden canola salad oil, Yoshiwara Oil Co., Ltd.) and stir with a powder mixing mixer until homogenous. Was prepared.

  Similarly, 3% by weight of the edible oil / fat composition described in Example 1 was added to 100 g of tempura powder (Golden, Showa Sangyo Co., Ltd.), and the mixture was stirred with a powder mixing mixer until the mixture became homogeneous. A mixed powder was prepared.

  Then, 3000 g of rapeseed salad oil (Golden Canola Salad Oil, Yoshihara Oil Co., Ltd.) was placed in an oil fryer of an electric fryer and heated to about 170 ° C. Thirteen shrimp were prepared as fried seeds.

  The shrimp were immersed in a batter solution obtained by dispersing any of the mixed powders in water, put into heated frying oil, and fried for about 3 minutes. Then, after cooking and leaving for 4 hours, 13 skilled panelists selected two kinds of good tempura for the saku taste (texture) and oiliness of the shrimp heaven clothing. . The evaluation results are shown in Table 4 below.

  As is clear from the results shown in Table 4, the use of the mixed powder of the present invention [edible fat / oil mixed powder] has an effect that a good texture can be imparted to the fried food and the oiliness can be suppressed. Admitted.

Example 5: Examination of powder mass formation by edible oil / fat composition Each of edible oil / fat mixed powder, thin flour (Violet, Nisshin Flour Milling Co., Ltd.) and tempura powder (gold, Showa Sangyo Co., Ltd.) described in Example 4 100 g was put in a bowl, 160 ml of cold water was added thereto, and the mixture was stirred with chopsticks for 30 seconds. The batter liquid obtained by stirring was passed through a 1-mm mesh net, and the weight of lumps (pulverized mass) remaining on the net was measured. That is, the amount of lumps generated (weight%) with respect to 260 g of the batter solution was measured, and the results are shown in Table 5 below.

  As is evident from the results shown in Table 5 above, according to the mixed powder using the edible oil / fat composition of the present invention, the amount of lumps generated is significantly suppressed, and a more uniform batter solution can be prepared. Was observed.

Example 6: Examination of the effect of glutinous rice confectionery (1) 10 kg of glutinous rice (blend rice), which is a main ingredient, was polished, washed, and soaked in water for about 1 day.
(2) Next, this was drained, crushed, steamed, and kneaded with a kneader.
(3) Thereafter, the edible oil / fat composition of the present invention was added to glutinous rice at 3% by weight (300 g), and the rice was cooked to produce rice confectionery dough.
(4) The rice cracker dough is kneaded with a screw mill, rolled into a sheet, and refrigerated at about 3 ° C. for 2 days to obtain a rice cracker dough having an appropriate hardness, 110 mm long × 22.5 mm wide. X It was formed by stamping out a 4.2 mm thick size and shape.
(5) The shaped rice confectionery dough was dried by a dryer set at 50 ° C., and left at room temperature for one day to make dough moisture uniform.
(6) The rice cracker dough of (5) was fried in rapeseed salad oil (Golden canola salad oil, Yoshiwara Oil Refining Co., Ltd.) heated at 230 ° C. for about 3 minutes.
(7) And seasoning was performed by spraying.
(8) Further, this was finished and dried at 100 ° C. for 50 minutes to obtain glutinous rice confectionery.
(9) Then, the glutinous rice confectionery was allowed to cool to room temperature to prevent dew condensation after packaging, and then packaged using a highly waterproof and oxygen-barrier film.

  For comparison, the edible oil / fat composition of the present invention was not added [no additive], and the edible oil / fat composition of the present invention was changed to rapeseed oil (golden canola salad oil, Yoshihara Oil Co., Ltd.) [rapeseed oil] [3% additive] was prepared.

  Regarding the production of glutinous rice confectionery of Example 6, by the above-mentioned step (3), 1) [the edible oil / fat composition of the present invention 3% added product], 2) [the additive-free product], and 3) [rapeseed salad oil 3] % Additive] was evaluated. This evaluation was confirmed by the “easiness of unity” of the rice cracker dough.

The results are described below.
1) [Edible fat composition of the present invention 3% added product]
The rice confectionery dough is not united until about 50 times with the body, but the rice confectionery dough starts to unite after about 80 times, and the rice confectionery dough is polished after about 150 times, and the process can proceed to the next step (4). Was.
2) [No additive]
The rice confectionery was polished in about 100 rounds, and the process could proceed to the next step (4).
3) [Rapeseed salad oil 3% additive]
The rice confectionery dough was gathered after 300 rounds, and the process could proceed to the next step (4).

  From the above results, it was found that [the edible oil / fat composition of the present invention 3% added product] can be transferred to the next step (4) quickly with respect to [the rapeseed salad oil 3% added product] and is easy to be united. . However, it is inferior to [unadded product] in cohesion, but is excellent in the sensory evaluation described below.

Example 7: Examination of the effect of Uruchi rice confectionery (1) 10 kg of Uruchi rice, which is the main ingredient, was polished, washed and soaked in water for about one day.
(2) Next, this was drained, crushed, and watered until the water content was 38%.
(3) Thereafter, the edible oil / fat composition of the present invention was added at 3% by weight to glutinous rice, steamed, and kneaded rice confectionery dough was prepared with a kneading machine.
(4) The rice confectionery dough is kneaded with a kneading machine, rolled into a sheet having a thickness of 2.6 mm, and the rice confectionery dough having an appropriate hardness is formed into a substantially cylindrical body having a size and shape of 50 mm in diameter. It was molded by die-cutting.
(6) The shaped rice confectionery dough was primarily dried until the water content became 20%, and left overnight at room temperature.
(7) Further, the left rice cracker dough was secondarily dried until the water content was reduced to 10%.
(8) The second-dried rice confectionery dough was baked to obtain a rice confectionery.
(9) Then, the rice cake was allowed to cool to room temperature in order to prevent dew condensation after packaging, and then packaged using a highly waterproof and oxygen-barrier film.

  Further, for comparison, an "additive-free product" to which the edible fat / oil composition of the present invention was not added was prepared.

  With respect to the glutinous rice confectionery and the uruchi rice confectionery of Example 6 and Example 7, the sensory evaluation of [the edible oil / fat composition 3% added product of the present invention] and [the non-added product] was performed by a skilled panelist. This sensory evaluation uses the "three-point identification method", that is, three samples are taken as a set, two of them are the same, and it is checked whether or not they can be identified. According to the hypothesis test with the statistical risk ratio of 5%, the presence or absence of a significant difference was examined. The results of the sensory evaluation are shown in Table 6 below.

  From the results in Table 6, the glutinous rice confectionery and uruchi rice confectionery of [the edible oil / fat composition of the present invention 3% additive] were compared with the glutinous rice confectionery and uruchi rice confection of [non-additional product] that "the light texture was improved. Differences in texture such as "a", "soft", and "mouthful" could be identified. In addition, it was found that there was a significant difference at a risk rate of 5% even after statistical examination.

  From the above results, [the edible oil / fat composition of the present invention 3% added product] can be quickly transferred to the next step (4) with respect to [the rapeseed salad oil 3% added product], and the product is easily united. It was found that the sensory evaluation was excellent with respect to [no additive].

Example 8: Effect of noodles (1) Palm oil (palm fruit oil, Golden Jomalina) was used. This palm oil contained 600 ppm of carotenoids.
(2) Then, polyglycerin fatty acid ester (DO-100V; Riken Vitamin Co., Ltd .: HLB = 8, degree of polymerization 2, degree of esterification 1) 0.75 parts by weight, rapeseed oil (golden rapeseed white oil, Yoshihara Oil Co., Ltd.) ) 70 parts by weight, palm oil 30 parts by weight and glycerin fatty acid ester (THL-15, Sakamoto Yakuhin Kogyo KK) 0.025 parts by weight were mixed with a homomixer to obtain an edible oil / fat composition of the present invention.
(3) 1 part by weight of salt, 2 parts by weight of brackish water (Kansui, Sanko Chemical Co., Ltd.) and 1 part by weight of the edible oil / fat composition of the present invention are dissolved in 37 parts by weight of water in 100 parts by weight of semi-strength powder as raw material powder. The aqueous solutions thus obtained were mixed and kneaded with a noodle making machine (Taisei I type, Taisei Noodle Machine Co., Ltd.) for 10 minutes to obtain a tattered powder (noodle dough).
(4) The ragged powder was passed through a roller adjusted to a gap of 5 mm to obtain a coarse noodle belt. The obtained noodle belt was folded in half and overlapped, and again passed through a roller having a gap of 5 mm. The same operation was performed again to obtain a noodle belt.
(5) The noodle band is adjusted so that the gap of the roller of the noodle making machine is 3 mm, and is passed through the roller. Further, the roller of the noodle making machine is adjusted to the gap of 2 mm, and is passed through the roller. Was adjusted to a gap of 1 mm, and rolling was performed by passing through a roller.
(6) The obtained noodle belt was passed through a roller with cutter teeth to obtain a noodle string.
(7) The obtained noodle strings were boiled in boiling water for 2 minutes, then hot-dried, washed with water, and cooled to obtain raw Chinese noodles [the edible oil / fat composition additive of the present invention].

  Further, for comparison, an "additive-free product" to which the edible fat / oil composition of the present invention was not added was prepared.

The surface of the raw Chinese noodle of Example 8 was measured with a color difference meter (CR-13, Minolta Co., Ltd.) to determine the L, a, and b values. The color difference ΔE with the gardenia pigment (L = 81.3, a = −2.1, b = 29.2) was determined from the equation (1). The results are shown in Table 7 below.
ΔE = [(ΔL) ² + (Δa) ² + (Δb) ² ] ^1/2 (1)
Further, the raw Chinese noodles of Example 8 were stored 10 hours before the start of storage and after storing for 24 hours, 96 hours, 144 hours and 192 hours in a thermostat at 15 ° C., and 10 times the weight of the raw Chinese noodles. A saline solution was added to extract general viable bacteria from raw Chinese noodles. The number of viable cells of this extract was measured by a pour plate culture method (37 ° C., 48 hours) using a standard agar medium, and was converted to the number of viable cells per gram. The results are shown in Table 7 below.

From the results in Table 7, the raw Chinese noodles of the [edible oil / fat composition additive of the present invention] have almost no color difference with the raw Chinese noodles of [commercial raw Chinese noodles] containing gardenia pigment, No color difference was felt even when confirmed. In addition, the raw Chinese noodles of the [edible oil / fat composition additive of the present invention] remain within the standard value of 3.0 × 10 ⁶ (pieces / g) even after being stored in a thermostat at 15 ° C. for 192 hours. And had a bacteriostatic effect.

  Furthermore, the raw Chinese noodles of [Additional product of edible oil / fat composition of the present invention] also had a good texture during eating.

  From the above results, the raw Chinese noodles of the [edible oil / fat composition additive of the present invention] have a good texture during eating, do not require a coloring agent, have a bacteriostatic effect, and have an effect on the human body. Was found to be safe.

Example 9: Examination of the effect of non-watered noodles (1) 2 parts by weight of salt and 1 part by weight of the edible oil / fat composition used in Example 8 were dissolved in 39 parts by weight of water in 100 parts by weight of semi-strength powder as a raw material powder. The aqueous solutions thus obtained were mixed and kneaded with a noodle-making machine for 10 minutes to obtain a ragged powder (noodle dough).
(2) This ragged powder was passed through a roller adjusted to a gap of 5 mm to obtain a coarse noodle belt. The obtained noodle belt was folded in half and overlapped, and again passed through a roller having a gap of 5 mm. The same operation was performed again to obtain a noodle belt.
(3) The noodle band is adjusted so that the roller of the noodle making machine has a gap of 3 mm and passed through the roller. Further, the roller of the noodle making machine is adjusted to have a gap of 2 mm and passed through the roller. Was adjusted to a gap of 1 mm, and rolling was performed by passing through a roller.
(4) The obtained noodle belt was passed through a roller with cutter teeth to obtain a noodle string.
(5) The obtained noodle strings were boiled in boiling water for 2 minutes, then drained, washed with water and cooled to obtain raw Chinese noodles [the edible oil / fat composition additive of the present invention].

  For comparison, the edible oil / fat composition of the present invention was not added [no additive], and 2 parts by weight of water were replaced with 2 parts by weight of brine, and 2 parts by weight of salt was changed to 1 part by weight of salt. [Branched water additive] was prepared.

  With regard to the raw Chinese noodles of Example 9, ten skilled panelists selected raw Chinese noodles having good texture in a two-way selection manner. The evaluation results are shown in Table 8 below.

  As is clear from the results described in Table 8, the use of the edible oil / fat composition of the present invention showed an effect of improving the texture without the need of watering.

Example 10: Examination of the effect of non-yolk powdered noodles (1) 100 parts by weight of semi- strength powder as a raw material powder, 1 part by weight of salt, and 1 part by weight of the edible oil / fat composition used in Example 8 to 37 parts by weight of water The dissolved aqueous solution was mixed and kneaded with a noodle-making machine for 10 minutes to obtain a ragged powder (noodle dough).
(2) This ragged powder was passed through a roller adjusted to a gap of 5 mm to obtain a coarse noodle belt. The obtained noodle belt was folded in half and overlapped, and again passed through a roller having a gap of 5 mm. The same operation was performed again to obtain a noodle belt.
(3) The noodle band is adjusted so that the roller of the noodle making machine has a gap of 3 mm and passed through the roller. Further, the roller of the noodle making machine is adjusted to have a gap of 2 mm and passed through the roller. Was adjusted to a gap of 1 mm, and rolling was performed by passing through a roller.
(4) The obtained noodle belt was passed through a roller with cutter teeth to obtain a noodle string.
(5) The obtained noodle strings were boiled in boiling water for 2 minutes, then drained, washed with water and cooled to obtain raw Chinese noodles [the edible oil / fat composition additive of the present invention].

  Further, for comparison, an egg yolk powder-added product was prepared by changing 1 part by weight of the edible oil / fat composition of the present invention to 0.2 part by weight of yolk powder.

  With respect to the raw Chinese noodles of Example 10, 10 skilled panelists selected raw Chinese noodles having good texture in a two-way selection manner. The evaluation results are shown in Table 9 below.

  As is clear from the results shown in Table 9, the effect of improving the texture without using the yolk powder was recognized by using the edible fat / oil composition of the present invention. Therefore, since noodles having a good texture can be obtained without using any yolk powder, even if a person having egg allergy eats, there is no danger to life.

Claims (13)

  An edible oil / fat composition comprising a non-aromatic oil and fat and an emulsifier, wherein the emulsifier has a hydrophilic / lipophilic balance (HLB) of 6 to 11, and the non-aromatic oil and fat and the emulsifier are non-aromatic oil and fat. : An edible oil / fat composition characterized by being blended in a weight ratio of emulsifier = 99.8: 0.2 to 95: 5.   The edible fat / oil composition according to claim 1, wherein the non-aromatic fat / oil is a room temperature liquid oil.   The edible fat / oil composition according to claim 2, wherein the room temperature liquid oil is rapeseed oil.   The edible oil / fat composition according to claim 3, wherein the rapeseed oil is high oleic acid / low linolenic acid (HOLL) rapeseed oil.   The edible oil / fat composition according to any one of claims 1 to 4, wherein the non-aromatic oil / fat contains palm oil.   The edible oil / fat composition according to claim 5, wherein the palm oil contains at least 50 ppm of a carotenoid by refining.   7. The method according to claim 1, wherein the emulsifier is selected from the group consisting of glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid monoester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin and a combination thereof. An edible oil / fat composition as described in the above.   The edible oil / fat composition according to claim 7, wherein the emulsifier is a polyglycerin fatty acid ester having a degree of polymerization of 2 to 4 and a degree of esterification of 1 to 3.   An edible oil / fat composition according to any one of claims 1 to 8 comprising 0.5 to 5% by weight of 95 to 99.5% by weight of an auxiliary material selected from the group consisting of flour, alginate, starch, lecithin, an emulsifier and a combination thereof. A method for producing a mixed powder for fried food, wherein the mixed powder is blended into a mixture.   A method for producing a fried food, wherein the food with the mixed powder for fried food according to claim 9 is fried.   Rice, wherein 0.5 to 10% by weight of the edible oil / fat composition according to any one of claims 1 to 8 is mixed with glutinous rice and / or 90 to 99.5% by weight of rice confectionery material containing glutinous rice. Confectionery manufacturing method.   A method for producing a rice cracker for cooking the rice cracker dough according to claim 11. A method for producing noodles, comprising adding the edible oil / fat composition according to any one of claims 5 to 8.