JP2005080643A - Improving agent for boiled macaroni, and boiled macaroni - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide boiled macaroni by uniformly and rapidly cooking macaroni in large amounts as a food for convenience stores served in 20-48 hours after the cooking, preventing sticking of the boiled macaroni and adding uniform salty taste and safely present to consumers from the stand point of food sanitation. <P>SOLUTION: An improving agent is prepared by dissolving common salt, a shelf life-enhancer and/or a preservative in water and emulsifying a vegetable oil and fat to be an oil-in-water type by using a polyglycerol fatty acid ester and/or a polyoxyethylene(20)sorbitan fatty acid ester having ≥HLB12. The boiled macaroni contains the improving agent. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an improving agent for strawberry macaroni and strawberry macaroni to which this improving agent is added. More specifically, the present invention relates to an improving agent for preventing microbial growth with a uniform salty taste, which prevents sticking to each other after boiled macaroni before eating, and a macaroni containing the improving agent.

In recent years, due to the diversification of eating habits, foods that have been cooked at home in the past have been provided at restaurants and convenience stores.
Among them, there are increasing cases of seasoning boiled macaroni and serving as snacks or lunch boxes.
As used herein, macaroni means macaroni, spaghetti, permiserie, noodle, and the like, and boiled macaroni means something that has been boiled and seasoned so that it can be eaten.
However, these mackerel macaroni may adhere to each other during storage as foods for convenience stores that are eaten 20 to 48 hours after production, and may cause food hygiene problems due to the growth of microorganisms.

Usually, macaronis are boiled and then added with vegetable oils such as olive oil to prevent them from sticking to each other and to adjust the taste. Sprinkle with salt for seasoning.
By Vincezo Buonassisi, translated by Nishimura, Asano, Matsuki, Watanabe, Murakami, the definitive edition of the new pasta treasure, 59 pages, 1996, published by the Yomiuri Shimbun For convenience stores, shelf life improvers and preservatives are added to increase shelf life.
However, the addition amount of fats and oils, salt, shelf-life improver, preservatives, etc. is as small as 0.1 to 2 parts by weight with respect to 100 parts by weight of boiled macaroni, and to add uniformly to boiled macaroni Skilled techniques are required and work is troublesome.

  Therefore, the present inventors have intensively studied for the purpose of developing a method for cooking a large amount, uniformly and quickly of mackerel mackerel for convenience stores.

That is, when cooking the boiled macaroni, if the oil and fat, salt, shelf life improver and preservatives can be mixed in advance and added as one agent, the addition to the boiled macaroni Since the amount increases, it is easy to mix uniformly, and the workability is improved. Therefore, the present invention has been completed by combining these components into one agent.
That is, as a method of combining vegetable oil, salt and shelf life improver, salt, shelf life improver and preservative are dissolved in water and emulsified into an oil-in-water type (O / W type) using an emulsifier. Devised.

As an emulsifier to be used, polyglycerin fatty acid ester of HLB 12 or more and / or polyoxyethylene (20) sorbitan fatty acid ester are preferable.
Here, HLB indicates the ratio of hydrophilicity and lipophilicity of the emulsifier, and HLB12 or higher indicates that the hydrophilicity is high.
The fatty acid of these emulsifiers is preferably a saturated or unsaturated fatty acid having 12 to 18 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid.
Polyglycerin fatty acid ester of HLB 12 or more is fatty acid ester of hexaglycerin and decaglycerin in which 6 to 10 glycerin is condensed. ) Product), Sunsoft Q-18S (decaglycerol monostearate HLB12 Taiyo Kagaku Co., Ltd. product).
HLB12 or higher polyoxyethylene (20) sorbitan fatty acid ester is an emulsifier that is an average of 20 moles of ethylene oxide condensed and reacted with sorbitan fatty acid ester. HLB14.9 Kao Corporation product).

The use amount of these emulsifiers is preferably 0.1 to 10.0 parts by weight per 100 parts by weight in total of vegetable oil and fat, saline, shelf life improver and / or preservative.
If it is 0.1 parts by weight or less, the stability of oil-in-water emulsification is poor, and if it is 10.0 parts by weight or more, the flavor of the mackerel macaroni used is lowered.

The vegetable oils and fats in the present invention are preferably liquid oils such as olive oil, corn oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and cottonseed oil. Of these, olive oil is most preferred in terms of flavor.
The amount of use of these vegetable oils and fats is preferably 5.0 to 50.0 parts by weight per 100 parts by weight in total of the vegetable oils and fats, saline, shelf life improver and / or preservative.
When it is 5.0 parts by weight or less, when the product of the present invention is added to the mackerel macaroni, since the amount of fat is small, the effect of suppressing the adhesion of the mackerel macaroni is insufficient.
However, if it is 50.0 parts by weight or more, the water that dissolves the salt, the shelf life improving agent and / or the preservative is insufficient, and a uniform emulsion preparation cannot be made.

The salt in the present invention may be a purified salt, a natural salt or the like.
The amount of sodium chloride used is preferably 5.0 to 30.0 parts by weight per 100 parts by weight of the total amount of vegetable oil and fat, saline, shelf life improver and / or preservative.
When the amount of the present invention is 5.00 parts by weight or less, the salty taste due to the salt is insufficient when the product of the present invention is added to the mackerel macaroni, and when it is 30.0 parts by weight or more, the salt, the shelf life improver and / or the preservative are dissolved. Insufficient moisture to make a uniform emulsion formulation.

The shelf life improver includes acids such as acetic acid, lactic acid, citric acid, succinic acid, adipic acid, fumaric acid and phosphoric acid, and amino acids such as potassium salt, sodium salt, glycine and alanine, cinnamon extract, ginger extract Spice extracts such as sage extract and clove extract, enzymes such as lysozyme, thiamine lauryl sulfate, medium chain fatty acid monoglyceride and the like are preferable.
As the preservative, sorbic acid and potassium sorbate, propionic acid and sodium propionate, polylysine, shirako protein and the like are preferable.

The use amount of these shelf life improvers and / or preservatives is preferably 1.0 to 20.0 parts by weight per 100 parts by weight of the total amount of vegetable oils and fats, saline, shelf life improvers and / or preservatives.
When the amount of the present invention is 1.0 part by weight or less, when the product of the present invention is added to the mackerel macaroni, the mackerel macaroni cannot be safely provided because the effect of suppressing the growth of microorganisms is small.
However, if it is 30.0 parts by weight or more, the water that dissolves the salt, the shelf life improving agent and / or the preservative is insufficient, and a uniform emulsion preparation cannot be made.

The mackerel macaroni containing the improving agent according to the present invention is prepared by adding 1.0 to 10.0 parts by weight of the improving agent according to the present invention per 100 parts by weight of the macaroni after boiling the macaroni and mixing them uniformly. Complete.
At this time, spices such as garlic, pepper and chili, and sauces such as meat sauce can be added simultaneously.

  As described above, the salt, shelf life improver and / or preservative of the present invention is dissolved in water, and the vegetable oil is oil-in-water using a polyglycerin fatty acid ester of HLB12 or higher and / or a polyoxyethylene (20) sorbitan fatty acid ester. By adding a drop-emulsified improving agent to the mackerel mackerel, the mackerel macaroni can be cooked in large quantities uniformly and quickly, and it can be eaten as a food for convenience stores that are eaten 20 to 48 hours after cooking. Can prevent the attachment of macaroni, and it can be provided with a uniform salty taste and can be safely provided to consumers.

Examples and Comparative Examples according to the present invention are shown below, but the present invention is not limited to these Examples.
The ingredients of the present invention were emulsified in the form of oil-in-water with the formulation shown in Table 1. The emulsification method involves dissolving salt, a shelf life improver, a preservative, and an emulsifier in warm water, and using TK homomixer (product of Special Machine Industries Co., Ltd.) as an emulsifier while stirring at 5,000 rpm. Add vegetable oil. Next, the mixture was emulsified at 7,0000 rpm for 5 minutes.
This emulsion was stored at room temperature for 10 days, and the stability was examined.
Next, 100 g of 100% deramsemolina spaghetti (dry product thickness: 1.5 mm) was boiled in boiling water for 6 minutes to obtain 200 g of salmon spaghetti. Next, 5 g of the emulsion according to the present invention was uniformly added, placed in a sealed container, and stored at room temperature for 24 hours, and then the adhesion state and salty taste of strawberry spaghetti were evaluated.
As Comparative Example 1, 100 g of 100% deram semolina spaghetti (dried product thickness 1, 5 mm) was boiled in boiling water for 6 minutes to obtain 200 g of boiled spaghetti, vegetable oil and fat, salt, shelf life improver, storage The ingredients were added separately in the proportions shown in Table 1 to a total of 5 g, placed in a sealed container, stored at room temperature for 24 hours, and then evaluated for the adhesion state and saltiness of salmon spaghetti.

As shown in Table 1, the emulsion according to the present invention is uniform and stable even after storage at room temperature for 10 days, and in addition to salmon spaghetti, spaghetti does not adhere to each other even after storage for 24 hours at room temperature, It was uniform.
On the other hand, in the case of the comparative example 1, after storing the strawberry spaghetti for 24 hours at room temperature, the spaghetti adhered to each other and the salty taste was non-uniform.

The ingredients of the present invention were emulsified in the form of oil-in-water with the formulation shown in Table 2. The emulsification method involves dissolving salt, a shelf life improver, a preservative, and an emulsifier in warm water, and using TK homomixer (product of Special Machine Industries Co., Ltd.) as an emulsifier while stirring at 5,000 rpm. Add vegetable oil. Subsequently, the emulsion was emulsified for 5 minutes at 7,0000 rpm, and the emulsion was stored at room temperature for 20 days to check the stability.
Next, 100 g of 100% deramsemolina spaghetti (dry product thickness: 1.7 mm) was boiled in boiling water for 8 minutes to obtain 200 g of salmon spaghetti. Next, 8 g of the emulsion according to the present invention was uniformly added, placed in a sealed container, stored at room temperature for 48 hours, and then warmed in a 500 W microwave oven (Sanyo Electric Co., Ltd.) for 50 seconds to attach the spaghetti. And evaluated the saltiness.
As Comparative Example 2, 100 g of 100% deramsemolina spaghetti (dry product thickness: 1.7 mm) was boiled in boiling water for 8 minutes to obtain 200 g of boiled spaghetti as in Example, vegetable oil and fat, salt, shelf life improver, storage The ingredients are added separately in the ratio of Table 2 to a total of 8 g, put in a sealed container, stored at room temperature for 48 hours, and then warmed in a 500 W microwave oven (Sanyo Electric Co., Ltd.) for 50 seconds. The adhesion state and salty taste were evaluated.

As shown in Table 2, the emulsion according to the present invention is uniform and stable even after storage at room temperature for 20 days. In addition to spaghetti, it is stored at room temperature for 48 hours, and then a 500 W microwave oven (Sanyo Electric Co., Ltd.) When the product was warmed for 50 seconds, the spicy spaghetti did not adhere to each other and the salty taste was uniform.
On the other hand, in the case of Comparative Example 2, when stored in a 500 W microwave oven (Sanyo Electric Co., Ltd.) for 50 seconds after being stored at room temperature for 48 hours, spaghetti adhered to each other and the salty taste was not uniform.

Claims (2)

  An improving agent for salmon macaroni characterized by containing vegetable oil and fat, saline solution, shelf life improving agent and / or preservative, polyglycerol fatty acid ester of HLB 12 or more and / or polyoxyethylene (20) sorbitan fatty acid ester, and this improving agent茹 macaroni including   For a total of 100 parts by weight of vegetable oil, saline, shelf life improver and / or preservative, using HLB12 or more polyglycerol fatty acid ester and / or polyoxyethylene (20) sorbitan fatty acid ester 0.1 part by weight or more, An improvement agent for mackerel macaroni characterized by emulsifying vegetable oils and fats in a saline solution in which a shelf life improving agent and / or a preservative is dissolved, and a mackerel macaroni containing the same