JP2006006132A - Oil and fat composition for improving loosening property of noodles - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an oil and fat composition for noodles, causing improved loosening properties of noodles. <P>SOLUTION: This oil and fat composition for noodles comprises (a) oils and fats, (b) a polyglycerol fatty acid ester and (c) a polyoxyethylene sorbitan fatty acid ester. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a fat and oil composition for noodles based on edible fats and oils and noodles containing the same.

  Boiled and steamed noodles show good looseness immediately after production, but as time passes, the noodle strings are bound together due to the adhesiveness of the gelatinized starch on the surface of the noodle strings, and finally the whole noodle strings are agglomerated Has the disadvantage of being consolidated.

  Conventionally, edible oils and fats are sprayed on the surface of the noodle strings for the purpose of preventing such adhesion. However, when the oil or fat is sprayed alone, there is a problem that the oil or fat does not uniformly adhere to the entire noodle strings and can be uneven. Thus, many methods for adding an emulsifier have been proposed in order to improve the adhesion of fats and oils.

  That is, a noodle quality improver characterized in that a polyglycerin having a degree of polymerization of 2 or more is esterified with a fatty acid having an iodine value of 40 or more and a polyglycerin fatty acid ester having an esterification rate of 30 to 80% (patent Boiled and steamed, characterized by esterifying a fatty acid having an iodine value of 40 or more into polyglycerin having a polymerization degree of 2 or more and a polyglycerin fatty acid ester having an esterification rate of 30 to 80%. An oil / fat composition for improving the loosening of noodles (see Patent Document 2), an edible oil / fat having a oleic acid content of 70% or more and a linolenic acid content of 5% or less, polyglycerin fatty acid ester and lecithin among the constituent fatty acids Oil and fat composition for improving noodle loosening (see Patent Document 3), diglycerin monofatty acid ester-containing oil and fat as active ingredients That noodles fraying modifier (see Patent Document 4), and the like. However, none of these techniques has been completely satisfactory.

Japanese Patent Application Laid-Open No. 07-039332 Japanese Patent Application Laid-Open No. 07-298847 JP-A-11-2221033 JP 09-037728 A

  An object of this invention is to provide the fats and oils composition for noodles excellent in the looseness improvement of noodles.

  As a result of diligently examining the above problems, the present inventors have (a) oil and fat, (b) polyglycerin fatty acid ester, and (c) polyoxyethylene sorbitan fatty acid ester, for noodles While succeeding in the development of an oil / fat composition, the present inventors have found that the oil / fat composition for noodles solves the above-mentioned problems, and based on this finding, have led to the present invention.

That is, this invention consists of the following 1-3.
1. An oil and fat composition for noodles comprising (a) an oil and fat, (b) a polyglycerin fatty acid ester and (c) a polyoxyethylene sorbitan fatty acid ester.
2. (B) The oil / fat composition for noodles according to 1 above, wherein the polyglycerol fatty acid ester is a diglycerol fatty acid ester.
3. 3. A noodle comprising the oil or fat composition for noodles according to 1 or 2 above.

  By using the oil and fat composition for noodles according to the present invention, binding of noodle strings can be effectively prevented. Moreover, since the oil-fat composition for noodles according to the present invention exhibits an effective loosening improvement effect even in a small amount, the flavor of the noodles is not impaired.

  The present invention relates to an oil and fat composition for noodles comprising (a) an oil and fat, (b) a polyglycerin fatty acid ester and (c) a polyoxyethylene sorbitan fatty acid ester.

  The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil. , Vegetable oils such as peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil, high oleic sunflower oil, animal oils such as beef fat, lard, fish oil, milk fat, and other animal and vegetable oils , Hydrogenated, transesterified, medium chain fatty acid triglyceride (MCT) and the like, preferably soybean oil, rapeseed oil, corn oil and the like.

  The polyglycerol fatty acid ester used in the present invention is an esterification product of polyglycerol and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  The polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction.

  The polyglycerin used in the present invention has an average degree of polymerization of about 2 to 10, for example, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average polymerization). Degree 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8) or decaglycerin (average degree of polymerization 10), preferably diglycerin, triglycerin or tetraglycerin, more preferably diglyceride. Examples include glycerin.

  As the diglycerin, the diglycerin composition having an average degree of polymerization of glycerin of about 1.5 to 2.4, or the content of diglycerin composed of two molecules of glycerin is about 50% by mass or more, preferably about 70% by mass. As mentioned above, More preferably, the diglycerin composition which is about 90 mass% or more is mentioned. As a purification method for increasing the concentration of diglycerin, a method known per se such as distillation or column chromatography is used.

  The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, a straight chain saturated or unsaturated fatty acid having 6 to 24 carbon atoms, preferably a straight chain having 8 to 18 carbon atoms. Saturated or unsaturated fatty acids, more preferably linear unsaturated fatty acids having 18 carbon atoms are mentioned. For example, specific examples include one or two or more fatty acids selected from the group of oleic acid, linoleic acid and linolenic acid, and preferably contains about 50% by mass or more, more preferably about 70% by mass or more of oleic acid. Or fatty acid mixtures.

  A preferred example of the polyglycerin fatty acid ester used in the present invention is a diglycerin fatty acid ester containing a high concentration of diglycerin monofatty acid ester. That is, the above-mentioned high-purity diglycerin and fatty acid are esterified, for example, in an equimolar amount so that unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester or diglycerin tetrafatty acid. A mixture containing esters and the like is obtained. Next, unreacted diglycerin and the like are removed from the mixture by a method known per se, and the mixture is further subjected to high-vacuum distillation, for example, molecular distillation to obtain, for example, about 70 mass of diglycerin monofatty acid ester as a fraction. A diglycerin fatty acid ester containing at least% is obtained.

  The polyoxyethylene sorbitan fatty acid ester used in the present invention is produced by addition polymerization of ethylene oxide to a sorbitan fatty acid ester, and is also called alias (polysorbate). They are sold in the market, for example, under the product name Tween (registered trademark) from the company Atlas Powder, and Tween 20 (registered trademark), Tween 40 (registered trademark) depending on the type of constituent fatty acids. , Tween 60 (registered trademark), or Tween 80 (registered trademark).

  The characteristics of polyoxyethylene sorbitan fatty acid ester vary depending on the type of fatty acid constituting the sorbitan fatty acid ester, the degree of esterification, the average number of moles of addition polymerization of ethylene oxide, and the like, and there are many products other than the above. As the polyoxyethylene sorbitan fatty acid ester used in the present invention, Tween 40 (registered trademark), Tween 60 (registered trademark), or an equivalent thereof is preferably used from the viewpoint of its flavor and solubility in water.

  Although it does not specifically limit as an apparatus for manufacturing the oil-fat composition which concerns on this invention, For example, the normal stirring and mixing tank provided with the stirrer, the jacket for a heating, a baffle plate, etc. can be used. The shape of the stirring blades equipped in the stirrer may be any of a propeller type, a paddle cross type, a fan turbine type, a disk turbine type or an anchor type, but preferably a propeller type.

  Although the manufacturing method of the oil-fat composition which concerns on this invention is not specifically limited, For example, fats and oils, polyglycerin fatty acid ester, and polyoxyethylene sorbitan fatty acid ester are stirred at about 20-100 degreeC, Preferably about 50-70 degreeC, It can be produced by mixing and dissolving.

In the oil and fat composition according to the present invention, (a) the oil and fat is about 20 to 99% by mass, preferably about 40%.
-95% by weight, (b) about 0.1-80% by weight polyglycerin fatty acid ester, preferably about 5-50% by weight, and (c) about 0 polyoxyethylene sorbitan fatty acid ester
. It is preferably mixed and dissolved in an amount of 1 to 10% by mass, preferably about 0.5 to 5% by mass. The content of each component is selected so that the entire composition is 100% by mass.

In the oil and fat composition according to the present invention, a food emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester or lecithin is added to the extent that the object of the present invention is not impaired. Can do. Here, glycerin fatty acid ester includes, in addition to glycerin and fatty acid ester, glycerin acetate ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, or Examples include polyglycerin condensed ricinoleic acid ester. In addition, lecithin includes fractionated lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, and the like.

  There is no restriction | limiting in particular in the usage method of the oil-fat composition for noodles which becomes this invention. Specifically, for example, (a) a method of adding the oil composition when kneading noodle dough, (b) a method of adding the oil composition to a boiled solution when boiling noodle strings, (c) boiled A method of spraying the oil composition or the aqueous dispersion containing the oil composition on noodles and steamed noodles, (d) Boiled noodle and steamed noodles with the oil composition or the aqueous dispersion containing the oil composition And (e) a method of dipping boiled noodles and steamed noodles in the oil composition or an aqueous dispersion containing the oil composition, preferably boiled noodles and steamed noodles. Or it is the method of spraying the aqueous dispersion containing this oil-fat composition.

  The amount of the oil and fat composition for noodles according to the present invention varies depending on the type of boiled / steamed noodles or the distribution form of the product, the storage period, and the degree of expected effect. For example, in the method of adding to the noodle dough, flour such as flour It is 0.5-5 mass parts with respect to 100 mass parts, Preferably it is 1-3 mass parts. Moreover, in the method of spraying or apply | coating this fat and oil composition, the usage-amount is 0.1-5 mass% with respect to boiled noodles and steamed noodles, Preferably it is 0.5-3 mass%.

  In the method of spraying or applying the oil composition as an aqueous dispersion, the aqueous dispersion is such that the concentration is 0.5% by mass or more, preferably 1 to 20% by mass, and more preferably 5 to 10% by mass. It is good to prepare and use it. The amount of the aqueous dispersion used may be appropriately adjusted in consideration of its concentration.

  In the present invention, noodles are made from wheat flour, buckwheat flour, rice flour and other cereal flour and water, and if necessary, other raw materials are mixed together to form a noodle strip by a rolling process and cut into noodle strings. For example, udon noodles, kishimen, hiyagigi, somen noodles, soba noodles, Chinese noodles, spaghetti and the like. These noodles are sold in the form of dry noodles, boiled noodles, or steamed noodles. Among these, boiled noodles or steamed noodles are distributed as low-temperature distribution noodles (chilled noodles), frozen distribution noodles (frozen noodles), or room temperature distribution noodles ( LL noodles), and any of them may be used.

  Hereinafter, the present invention will be specifically described with reference to examples. Of course, it goes without saying that the present invention is not limited to the examples described below.

[Examples 1 to 4, Comparative Examples 1 to 4] Preparation of oil and fat composition (1) Raw material for preparing oil and fat composition, rapeseed oil (Yoshihara Oil Company)
・ Corn oil (Nippon Food Chemical Co., Ltd.)
・ Diglycerin monooleate (Product name: Poem DO-100V; Riken Vitamin Co., Ltd.)
・ Tetraglycerin monooleate (Product name: SY Glyster MO-310; Sakamoto Pharmaceutical Co., Ltd.)
・ Decaglycerin monooleate (Product name: Poem J-0381; Riken Vitamin Co., Ltd.)
・ Polyoxyethylene sorbitan monostearate (Product name: Lamesorb SMS20; Grenault)
・ Polyoxyethylene sorbitan tristearate (Product name: NIKKOL TS-30; Nikko Chemicals)

(2) Various fats and oils compositions were prepared by blending the above raw materials at various blending ratios (Examples 1 to 4 and Comparative Examples 1 to 4). Table 1 shows the composition of the oil and fat composition prepared in Examples 1 to 4, and Table 2 shows the composition of the oil and fat composition prepared in Comparative Examples 1 to 4.

(3) Preparation method of oil-fat compositions of Examples 1 to 4 and Comparative Examples 1 to 4 Based on the mixing ratio of the raw materials shown in Tables 1 and 2, predetermined raw materials were put in a 300 ml beaker and heated to 60 ° C. Heat and stirrer (Product name: Three-one motor, Model: FBL-
600, manufactured by HEIDON), the mixture was mixed and dissolved while stirring at 200 rpm. The processing amount of each of the example and the comparative example was set to 200 g.

[Examples 5 to 8, Comparative Examples 5 to 8] Preparation and evaluation of Chinese noodles (1) Preparation of Chinese noodles (raw noodles) 6 g of powdered rice cake, 10 g of purified salt, gardenia yellow pigment (trade name: Rike Color Gardenia-30 (Granule); Riken Vitamin Co., Ltd.) 1 g dissolved in 320 g of water, in addition to 1000 g of medium strength flour (trade name: Kinsuzuran; Nisshin Flour Milling Co., Ltd.) Mixing at medium speed for 10 minutes. The finished dough was allowed to sleep at room temperature for 1 hour, and then combined and rolled with a noodle making machine. The thickness of the noodle band was 1.3 mm, and was cut out with a cutting blade # 20 square.

(2) Preparation of Chinese noodles (boiled noodles) 1 kg of raw noodles are boiled with 10 L of boiling water for 1 minute and 40 seconds, immediately washed with water and water-cooled. It was sprayed on and lightly loosened, and then filled and sealed in a chilled Chinese container made of polyethylene. Table 3 shows the oil and fat composition used for the spray treatment.

(3) Evaluation of Chinese noodles (boiled noodles) After the boiled noodles obtained above were stored in a refrigerator at 5 ° C for 3 days, an evaluation test was conducted with 10 panelists according to the evaluation criteria shown in Table 4 below. The result was obtained as an average value of the scores of 10 people, symbolized according to the following criteria, and shown in Table 5.
A: Extremely good Average value of 3.5 or more B: Good Average value of 2.5 to 3.4
Δ: Slightly bad Average value 1.5 to 2.4
×: Bad Average value 1.4 or less

  The Chinese noodles (boiled noodles) of Examples 5 to 8 are clearly superior to the Chinese noodles (boiled noodles) of Comparative Examples 5 to 8, and the products of the present invention (the fats and oils of Examples 1 to 4) are particularly loose. The effect of the composition) was remarkably recognized.

  The oil and fat composition for noodles according to the present invention is effective for improving the loosening properties of raw noodles, boiled noodles and steamed noodles, and is also used for instant noodles such as fried noodles and non-fried noodles. It is effective for improving the performance.

Claims (3)

An oil and fat composition for noodles comprising (a) an oil and fat, (b) a polyglycerin fatty acid ester and (c) a polyoxyethylene sorbitan fatty acid ester. (B) The polyglycerin fatty acid ester is a diglycerin fatty acid ester, The oil / fat composition for noodles according to claim 1, wherein: A noodle comprising the oil or fat composition for noodles according to claim 1 or 2.