JP2006311849A - Noodle quality modifier - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide noodles improved in getting loose through preventing/suppressing noodles from adhering to each other, suppressed in loss of stiffness with hot water and having gloss even if getting cold, and to provide a noodle quality modifier (noodle getting loose improver, inhibitor from loss of stiffness with hot water, gloss imparting agent) for preparing the noodles. <P>SOLUTION: This noodle modifier contains hydroxypropylcellulose or hydroxypropulcellulose and water-soluble hemicellulose at a weight ratio of (1:10)-(10:1). The modifier is mixed with a noodle raw material or used for processing raw noodles or heat processed noodles. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a noodle quality improving agent. Specifically, the present invention relates to a noodle quality improver (noodle loosening improver) having an action of preventing or suppressing binding between noodles to improve loosening, and a noodle quality improver having an action of suppressing hot water elongation ( This invention relates to a noodle quality improving agent (gloss imparting agent) having an effect of imparting gloss to the surface of noodles. Furthermore, this invention relates to the use of a noodle quality improving agent.

  Noodles such as ramen, spaghetti, udon, and soba are foods made by cooking cereals such as rice, rice cakes, and wheat, and when cooked with water, the starch derived from cereals swells and gelatinizes. It is widely eaten as an elastic and favorable texture.

  However, these noodles have a tendency that the noodles bind to each other and become dumplings due to the aging of starch on the surface of the noodles during storage, especially when refrigerated. Therefore, the noodles sold as lunches at supermarkets and convenience stores are difficult to mix because the noodles bind together and are difficult to eat because of the time after cooking. There are problems such as reduced work efficiency. In general, these noodle foods tend to loosen somewhat when reheated before eating, but preserved in noodles that are not heated before eating, such as cold noodles and zaru soba, which are in high demand in summer. Later, the noodles are bound together to form a dumpling, which is a particularly serious problem. Also, in terms of appearance, it is a problem that the surface of the noodles is not glossy especially when it is cold.

  In order to solve such a problem, various methods have been studied. For example, it is known that the looseness can be improved by adding or surface-treating soybean-derived water-soluble hemicellulose to noodles (see, for example, Patent Documents 1 and 2). However, according to the experiments by the present inventors, the noodles produced by this method have a low loosening improvement effect and a luster imparting effect when cold.

  Furthermore, noodles are made from relatively simple raw materials such as wheat flour, rice cake, salt, and water, but the taste is greatly affected by the texture of the noodles. The texture of such noodles consists of moderate hardness, elasticity (viscoelasticity), crunchiness, smoothness (smoothness), and good throat feeling, etc. As a result, these textures are significantly reduced. For this reason, noodles which do not easily elongate are desired, and various improvers for suppressing the elongation of the hot water have been studied.

  As a method for suppressing hot water elongation or boiled elongation, for example, a method of adding thickening polysaccharides such as locust bean gum, xanthan gum, tara gum to noodles is known (for example, see Patent Document 3). However, according to these methods, although hardness such as firmness can be imparted to the noodles, it lacks viscoelasticity and smoothness peculiar to noodles.

  In addition, instead of the conventional dry instant noodles that had a lot of dissatisfaction, the raw noodle type instant noodles (long-life noodles: LL noodles) that can be stored for a long time without drying the boiled noodles have become popular in recent years. ing. In order to improve the texture of this LL noodle to a texture closer to that of raw noodles, LL noodles to which a glutenin main component fraction fractionated from wheat gluten is added have been proposed (for example, Patent Document 4) reference). However, LL noodles stored in a state containing a lot of moisture are heat-sterilized in an acidic region in order to enhance their storage, and thus tend to have a brittle texture that is difficult to “hard” and “posoposo”. There is.

  In addition, as a method for improving noodle quality, a method of using gum arabic has been proposed in order to improve the hot water reconstitution of instant noodles and to improve the loosening of the noodles during reconstitution (for example, see Patent Document 5). ) Although hot water return improved, hot water growth sometimes worsened.

Furthermore, in order to improve the moldability and storability of processed noodles, 0.05 to 5 parts by weight of methyl cellulose having a methoxy group content of 26 to 33% by weight per 100 parts by weight of dry noodles is added to the noodle raw material. A method of adding water-soluble cellulose ethers such as methylcellulose and hydroxypropylmethylcellulose to noodles has been proposed as a method of adding (for example, Patent Document 6) and a method of improving the texture such as water retention and stiffness (for example, patents) Reference 7). However, the hot water elongation suppressing effect which is particularly problematic has not been studied.
JP 2001-314161 A JP 2000-139387 A JP-A-7-107934 JP-A-6-153832 JP-A-10-155445 JP-A-57-132855 JP 2005-218409 A

  The present invention has been developed in view of such circumstances, and is an agent for improving the quality of noodles (noodle quality improving agent), specifically, preventing noodles from binding to each other to form a dumpling or An agent that suppresses and improves the unraveling properties of noodles (noodle loosening improver), an agent that suppresses hot water elongation of noodles (hot water growth inhibitor), or an agent that imparts luster to luster (gloss imparting agent) The purpose is to provide. Further, the present invention uses such a noodle quality improver (noodle loosening improver, hot water growth inhibitor, gloss imparting agent), and the noodles are prevented from binding and dumpling to improve the looseness. It is an object of the present invention to provide noodles that have been made, noodles in which hot water elongation is suppressed, or glossy noodles.

  As a result of intensive studies to improve the quality (noodle quality) of the noodles listed above, the present inventors have made hydroxypropylcellulose, or hydroxypropylcellulose and water-soluble hemicellulose 1:10 to 10: The noodles are mixed with an improver containing 1 (weight ratio) in the raw materials of the noodles, or the noodles are heated or treated with a solution containing these by treating the noodles such as raw noodles or boiled noodles (1 Noodle texture that consists of noodles with elasticity and smoothness (sword), which can improve the loosening of noodles by preventing and suppressing noodles from binding and dumpling. Has been found to be capable of imparting a balance of hot water and inhibiting hot water elongation, and (3) providing gloss to the surface of the noodles.

The present invention has been completed based on such findings and has the following aspects.
Item 1. Noodle quality improving agent characterized by including hydroxypropyl cellulose.
Item 2. Item 2. The noodle quality improving agent according to Item 1, further comprising water-soluble hemicellulose, wherein the ratio of hydroxypropyl cellulose to water-soluble hemicellulose is 1:10 to 10: 1 (weight ratio).
Item 3. Item 3. The noodle quality improver according to Item 1 or 2, which is a noodle loosening improver.
Item 4. Item 3. The noodle quality improving agent according to Item 1 or 2, which is a hot water elongation inhibitor.
Item 5. Item 3. The noodle quality improving agent according to Item 1 or 2, which is a gloss imparting agent.
Item 6. Item 12. Noodles comprising the noodle quality improving agent according to any one of Items 2 to 5.
Item 7. The noodle loosening improver according to Item 3 is mixed with the noodle raw material to produce noodles, or the noodle loosening improver according to Item 3 is used to treat raw noodles or heat-treated noodles To improve the loosening of the skin.
Item 8. Noodles are produced by blending the hot water elongation inhibitor described in Item 4 into a noodle raw material, or treating raw noodles or heat-treated noodles using the hot water elongation inhibitor described in Item 4. To suppress hot water elongation.
Item 9. Nail polish produced by blending the gloss imparting agent according to item 5 into a noodle raw material to produce noodles, or treating raw noodles or heat-treated noodles with the gloss imparting agent according to item 5 Method.
Item 10. The noodle loosening agent described in Item 3 is blended with the noodle raw material to produce noodles, or raw noodles or heat-treated noodles are treated with the noodle loosening agent described in Item 3, A method for producing noodles with improved fraying.
Item 11. The hot water elongation inhibitor described in item 4 is mixed with a noodle raw material to produce noodles, or raw noodles or heat-treated noodles are processed using the hot water elongation inhibitor described in item 4, A method for producing noodles with reduced hot water elongation.
Item 12. Nail is produced by blending the gloss imparting agent described in item 5 into a noodle raw material, or raw noodles or heat-treated noodles are processed using the gloss imparting agent described in item 5, A method for producing noodles.

  According to the noodle quality improver (noodle loosening improver) of the present invention, it is possible to prevent the noodles from binding to each other to form a dumpling, and to improve the looseness of the noodles. In particular, according to the noodle quality improver (noodle loosening improver) of the present invention, a good loosening improving effect can be exhibited even in a cold state or a frozen state. Moreover, according to the noodle quality improving agent (hot water elongation inhibitor) of the present invention, it is possible to suppress the hot water elongation phenomenon during or after the heat treatment of noodles such as boiled.

  In addition, according to the noodle quality improving agent of the present invention, moderate hardness, elasticity (viscoelasticity), crunchiness and smoothness (smoothness) can be imparted to the noodles, and it is firm and has a good throat. It is possible to provide noodles that are difficult to stretch. Therefore, according to the noodle quality improver (hot water growth inhibitor) of the present invention, not only those that are eaten immediately after cooking, but also cooked noodles, raw-type instant noodles (hereinafter LL noodles), frozen noodles, instant noodles, etc. It is also possible to provide noodles that maintain the above-mentioned texture even during production and after storage.

  Furthermore, according to the noodle quality improving agent (gloss imparting agent) of the present invention, gloss can be imparted to noodles. In particular, according to the noodle quality improving agent (gloss imparting agent) of the present invention, not only when the noodles are warm, but also in a cold state, a good glossing effect can be exhibited.

  The noodles targeted by the present invention are those made from cereal starches (rice, wheat, barley, buckwheat, strawberries, strawberries, etc.) as the main raw material, hydroly kneaded into this, and made into noodles. The shape is not particularly limited. Specifically, for example, udon, Chinese noodles, crusts (including gyoza and spring rolls), Japanese soba noodles, raw noodles, cold noodles, cold noodles, rice noodles, harusame, kishimen, noodles, pasta (including macaroni and spaghetti) ) And the like.

  The form (type of processing) of the noodles is not particularly limited, and any of raw noodles, boiled noodles, steamed noodles, dry noodles, and frozen noodles may be used. Moreover, the instant noodles which starch has already gelatinized and can be used for food by cooking for a short time may be used. Examples of such instant noodles include dried instant noodles prepared by various methods such as fry drying, hot air drying, freeze drying, or microwave drying after heat treatment or the like; frozen instant noodles; long life instant noodles (LL) Noodles). The heat-treated noodle as used in the present invention means a noodle that has been subjected to any heat-treatment for converting starch into a gelatin such as boiled, steamed, oiled, fried, or electromagnetically treated to raw noodles. .

(1) Noodle quality improving agent containing hydroxypropyl cellulose The noodle quality improving agent of the present invention is characterized by containing hydroxypropyl cellulose. According to the noodle quality improving agent of the present invention, as described above, the loosening property of noodles can be improved by preventing or suppressing the noodles from binding and forming a dumpling. In particular, the noodle quality improving agent of the present invention containing hydroxypropylcellulose is excellent in that it can exhibit good loosening properties even when the noodles are in a cold state or a frozen state. Moreover, according to the noodle quality improving agent of this invention, the hot water elongation at the time of cooking or the preservation | save after cooking can be suppressed. Among them, dry instant noodles are highly effective in suppressing hot water elongation. Furthermore, according to the noodle quality improving agent of the present invention, gloss (gloss) can be imparted to the surface of the noodles. In particular, the noodle quality improving agent of the present invention containing hydroxypropylcellulose is excellent in that it can exhibit a good glossing effect even when the noodles are in a cold state.

Hydroxypropyl cellulose used in the present invention is a nonionic substance obtained by reacting with an etherifying agent such as propylene oxide after treating cellulose (pulp), which is widely present in nature, with sodium hydroxide. It is a water-soluble cellulose ether. Although it does not restrict | limit especially as a viscosity of a hydroxypropyl cellulose, About 1 mPa * s-100,000 mPa * s can be mentioned as a viscosity at the time of room temperature (25 degreeC) at the time of preparing to 2 weight% aqueous solution (measuring conditions; BL type rotational viscometer, rotor No.1 ~ 4, rotation speed 6rpm, 25 ℃)
Such hydroxypropylcellulose is commercially available, for example, Crucelle (KLUCEL: trademark, the same applies hereinafter) LF, Crucell EF, Crucell GF, Crucell JF (all of which are trade names) manufactured by Hercules Can be used.

  Among them, it is preferable to use hydroxypropyl cellulose having a low viscosity, particularly when improving the loosening of noodles. Specifically, it is preferable to use hydroxypropylcellulose having a viscosity at room temperature (25 ° C.) of 30 mPa · s or less, more preferably 15 mPa · s or less when prepared in a 2% by weight aqueous solution (measurement conditions; BL type rotational viscometer, rotor No. 1 to 4, rotation speed 6 rpm, 25 ° C.).

  On the other hand, when expecting the hot water elongation suppressing effect of noodles, it is preferable to use hydroxypropyl cellulose having a high viscosity. Specifically, it is preferable to use hydroxypropyl cellulose having a viscosity at room temperature (25 ° C.) of 100 mPa · s or more, more preferably 150 mPa · s or more when prepared into a 2% by weight aqueous solution (measurement conditions; BL type rotational viscometer, rotor No. 1 to 4, rotation speed 6 rpm, 25 ° C.).

  Moreover, when expecting the gloss imparting effect to noodles, it is preferable to use a hydroxypropyl cellulose having a low viscosity. Specifically, it is preferable to use hydroxypropyl cellulose having a viscosity at room temperature (25 ° C.) of 15 mPa · s or less, more preferably 10 mPa · s or less when prepared into a 2% by weight aqueous solution (measurement conditions; BL type rotational viscometer, rotor No. 1 to 4, rotation speed 6 rpm, 25 ° C.).

  The noodle quality improving agent of the present invention only needs to contain hydroxypropyl cellulose, and as long as it contains hydroxypropyl cellulose, it may contain only hydroxypropyl cellulose or may contain other components. As other components, for example, (1) when using the noodle quality improving agent of the present invention mainly for the effect of preventing hot water elongation and improving texture, such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, Carrageenan, pectin, glucomannan, alginic acid, sodium alginate, curdlan, karaya gum, gati gum, psyllium seed gum, gellan gum, tara gum, pullulan, pectin, lambzan gum, water-soluble cellulose ethers other than hydroxypropylcellulose (methylcellulose, hydroxymethylpropylcellulose And a thickening stabilizer such as water-soluble hemicellulose. In addition, (2) when the noodle quality improving agent of the present invention is used mainly for a loosening effect, water-soluble cellulose ethers other than hydroxypropylcellulose (methylcellulose and hydroxymethylpropylcellulose are preferred), water-soluble hemicellulose, etc. as other components Can be mentioned. Furthermore, (3) when the noodle quality improving agent of the present invention is used mainly for the glossing effect, other components are water-soluble cellulose ethers other than pullulan, hydroxypropylcellulose (preferably methylcellulose and hydroxymethylpropylcellulose) or water-soluble hemicellulose Can be mentioned. In the case of containing such other components, the content of hydroxypropylcellulose contained in 100% by weight of the noodle quality improving agent is 99 to 10% by weight in any of the cases (1), (2) and (3), Preferably 99 to 50 weight%, More preferably, 99 to 90 weight% can be mentioned.

  Advantages other than the above effects when hydroxypropylcellulose is used as a noodle quality improver include noodles that are low in calories and have no oil floating compared to the case where oil is added to improve the loosening and glossiness of the noodles. Can be obtained. Numerous noodles made from allergen-free ingredients (such as crab noodles, millet noodles, and tapioca starch noodles) have also been developed for patients with allergic diseases. When using noodles made from such allergen-free ingredients In particular, the above-mentioned advantage is that it is allergen-free as compared with the case where water-soluble hemicellulose derived from grains and beans is used in combination.

  The method of applying the noodle quality improving agent of the present invention to noodles is not particularly limited as long as the improving agent is finally blended into the noodles. Preferable examples include a method of blending the improver with the noodle raw material and kneading the noodle dough as it is, and a method of treating raw noodles or heat-treated noodles using the improver.

Specifically, the following methods can be exemplified.
1. The noodle quality improver is dissolved or dispersed directly or in an aqueous solution and then blended into the raw material of the noodles and kneaded into the noodle dough.
2. Boil the noodles with water or hot water to which the noodle quality improver is added.
3. Noodles (heat-treated noodles) subjected to any heat treatment such as boiled are surface-treated with a noodle quality improver or a solution in which a noodle quality improver is dissolved or dispersed in water.
4). Raw noodles or heat-treated noodles are surface-treated with a solution in which a noodle quality improver is dissolved or dispersed in a seasoning liquid.
5. Raw noodles or heat-treated noodles are cooked using an oil in which a noodle quality improver is dissolved or dispersed.

  Thus, improving the loosening of the noodles (especially improving the loosening of the noodles in a cold state), suppressing the hot water elongation of the noodles, or glossing the noodles with a gloss (especially in the cold state of the noodles) ). The “surface treatment” in the above 3 and 4 includes, but is not limited to, application (coating), dipping, and spraying treatment.

  Among the above-described treatment methods, methods 2 to 5 are examples of the method of attaching the noodle quality improving agent of the present invention to the surface of the noodles, and are particularly effective for the loosening improvement effect and the gloss imparting effect. Method 1 is an example of a method of kneading a noodle quality improver into noodle dough, and is particularly effective for suppressing hot water elongation.

  The amount of the noodle quality improving agent of the present invention added to the noodles varies depending on the type of noodles to be applied and the production method (including the processing method), and can be appropriately adjusted accordingly. For example, when a noodle quality improver is blended into a noodle raw material and kneaded into a noodle dough to produce noodles (in the case of method 1 above), the amount of hydroxypropylcellulose is converted to flour (cereal flour such as wheat flour). It can be added at a ratio of about 0.001 to 5 parts by weight (based on 100 parts by weight), preferably 0.05 to 3 parts by weight, and more preferably 0.1 to 2 parts by weight.

  Moreover, when manufacturing noodles by processing raw noodles or heat-treated noodles using a noodle quality improver (in the case of the above methods 2 to 5), the concentration of hydroxypropylcellulose in the treatment liquid is 0.1 to 5 A noodle quality improving agent can be used so that it may become weight%, Preferably it is 0.5 to 2 weight%. In addition, when the processing method is spraying, a noodle quality improving agent can be used so that the concentration of hydroxypropyl cellulose is more preferably 1 to 2% by weight.

(2) Noodle quality improving agent containing hydroxypropyl cellulose and water-soluble hemicellulose The noodle quality improving agent of the present invention may contain water-soluble hemicellulose in addition to hydroxypropylcellulose. When hydroxypropylcellulose and water-soluble hemicellulose are used in combination, the mixing ratio (weight ratio) thereof is hydroxypropylcellulose: water-soluble hemicellulose = 1: 10 to 10: 1, preferably 1: 9 to 9: A ratio of 1 can be mentioned. When this is converted into the ratio of water-soluble hemicellulose to 100 parts by weight of hydroxypropylcellulose, it is 10 to 1000 parts by weight, preferably about 10 to 900 parts by weight. The proportion of the water-soluble hemicellulose is more preferably 20 to 250 parts by weight, still more preferably 40 to 100 parts by weight.

  According to such a noodle quality improving agent, the above-described noodle quality improving effect (noodle loosening improving effect, noodle hot water suppressing effect, noodle gloss improving effect) possessed by hydroxypropylcellulose can be further improved. By combining hydroxypropyl cellulose and water-soluble hemicellulose, it is possible to exert a good loosening improvement effect not only when it is warm, but also when the noodles are cold or frozen.

  The water-soluble hemicellulose used in the present invention is made from oil seeds (soybeans, palm, coconut, corn, cottonseed, etc.) or cereals (rice, wheat, etc.) and beans (red beans, peas, soybeans, etc.). From cereals or rice cakes from which fats, proteins and starches have been removed in the usual manner, under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C. or higher and 130 The water-soluble fraction is fractionated by thermal decomposition at 100 ° C. or lower, more preferably 100 ° C. or higher and 130 ° C. or lower, and then dried as it is, or further, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to make it hydrophobic It can be obtained by removing the substance or low-molecular substance and drying.

  For example, when soybean is used as a raw material, okara produced as a by-product when producing tofu, soy milk, and separated soybean protein can be used as cereal or rice cake excluding the fat, protein and starch.

  The water-soluble hemicellulose thus obtained has an average molecular weight of tens of thousands to several millions, and approximately 80% or more of its composition is a polysaccharide, and additionally contains crude ash, crude protein and water. In addition, galactose is the most constituent sugar, followed by uronic acid and arabinose, other xylose, fucose, rhamnose and glucose.

  Examples of the raw material for the water-soluble hemicellulose used in the present invention include those described above, but from the viewpoint of solubility and industrial properties, those derived from beans, particularly soybeans, especially those derived from cotyledons are preferred. This water-soluble hemicellulose can be obtained commercially, and examples thereof include SM-700 and SM-1200 (both trade names) manufactured by San-Ei Gen FFI Co., Ltd.

  The noodle quality improving agent of the present invention preferably comprises hydroxypropyl cellulose and water-soluble hemicellulose in a ratio of 1:10 to 10: 1 (weight ratio) (water-soluble hemicellulose is 10 to 1000 parts by weight with respect to 100 parts by weight of hydroxypropylcellulose). May be contained at a ratio of 1: 9 to 9: 1 (weight ratio) (about 10 to 900 parts by weight of water-soluble hemicellulose with respect to 100 parts by weight of hydroxypropylcellulose). It may be composed of two components of crystalline hemicellulose, or may contain other components. As other components, for example, (1) when using the noodle quality improving agent of the present invention mainly for the effect of preventing hot water elongation and improving texture, such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, Carrageenan, pectin, glucomannan, alginic acid, sodium alginate, curdlan, karaya gum, gati gum, psyllium seed gum, gellan gum, tara gum, pullulan, pectin, lambzan gum, water-soluble cellulose ethers other than hydroxypropylcellulose (methylcellulose, hydroxymethylpropylcellulose And a thickening stabilizer such as (preferred). In addition, (2) when the noodle quality improving agent of the present invention is used mainly for a loosening effect, water-soluble cellulose ethers other than hydroxypropylcellulose (methylcellulose and hydroxymethylpropylcellulose are preferred) may be mentioned as other components. it can. Furthermore, (3) when the noodle quality improving agent of the present invention is used mainly for the glossing effect, other components include water-soluble cellulose ethers other than pullulan and hydroxypropylcellulose (preferably methylcellulose and hydroxymethylpropylcellulose). it can.

  In the case of containing such other components, the content of hydroxypropyl cellulose contained in 100% by weight of the noodle quality improving agent is 5 to 90% by weight in any case of (1), (2) and (3), Preferably, 5 weight% or more and less than 90 weight% can be mentioned. More preferred is 25 to 70% by weight, and more preferred is 45 to 70% by weight.

  The method for applying the noodle quality improver of the present invention to noodles is not particularly limited as long as the improver is finally blended into the noodles. As described above, the improver is used as a raw material for noodles. Examples thereof include a method of blending and kneading into a noodle dough as it is (for example, the above method 1) and a method for treating raw noodles or heat-treated noodles using the improver (for example, the above methods 2 to 5).

  The amount of the noodle quality improving agent of the present invention added to the noodles varies depending on the type of noodles and the preparation method (including the processing method), and can be appropriately prepared accordingly. In the case of producing noodles by blending into raw materials and kneading into noodle dough (in the case of method 1 above), the total amount of hydroxypropyl cellulose and water-soluble hemicellulose is based on 100 parts by weight of flour such as wheat flour. ) About 0.001 to 2 parts by weight, preferably 0.01 to 1 part by weight, more preferably 0.1 to 1 part by weight.

Moreover, when manufacturing noodles by processing raw noodles or heat-treated noodles using a noodle quality improver (in the case of the above methods 2 to 5), the concentration of the total amount of hydroxypropylcellulose and water-soluble hemicellulose in the treatment liquid Can be used in an amount of 0.1 to 5% by weight, preferably 0.5 to 2% by weight.
(3) Noodles prepared using a noodle quality improver and method for producing the same The present invention also provides noodles prepared using the noodle quality improvers of (1) and (2) above. Such noodles can be produced by blending the above-mentioned noodle quality improver into the noodle raw material and kneading it into the noodle dough as it is, or treating raw noodles or heat-treated noodles with the improver.

Specifically, the following methods can be exemplified.
1. The noodle quality improver is dissolved or dispersed directly or in an aqueous solution and then blended into the raw material of the noodles and kneaded into the noodle dough.
2. Boil the noodles with water or hot water to which the noodle quality improver is added.
3. Noodles (heat-treated noodles) subjected to any heat treatment such as boiled are surface-treated with a noodle quality improver or a solution in which a noodle quality improver is dissolved or dispersed in water.
4). Raw noodles or heat-treated noodles are surface-treated with a solution in which a noodle quality improver is dissolved or dispersed in a seasoning liquid.
5. Raw noodles or heat-treated noodles are cooked using an oil in which a noodle quality improver is dissolved or dispersed.

  Other than this operation, it can be produced according to a conventional method depending on the type of noodles. The application amount of the noodle quality improving agent is as described in (1) and (2).

  The noodles of the present invention thus produced have improved noodle loosening, especially in the cold state or in the frozen state, the hot water is suppressed and firm, and the noodles in the cold state It has. Therefore, the present invention also provides a method for producing noodles with improved loosening (especially noodles with improved looseness when cold). Such a method can also be said to be a method for improving the loosening of noodles from another angle. The present invention also provides a method for producing noodles with suppressed hot water elongation. Such a method can also be said to be a method of suppressing hot water elongation for noodles from another angle. Furthermore, the present invention also provides a method for producing glossy noodles (especially, noodles having a glossiness when cold). Such a method can also be called a method of glossing noodles from another angle.

  The noodles of the present invention are prepared using the noodle quality improver, but, as long as they do not adversely affect the effects of the present invention, other thickening stabilizers such as xanthan gum, guar gum, Tamarind seed gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, sodium alginate, curdlan, gum arabic, karaya gum, gati gum, psyllium seed gum, gellan gum, tara gum, pullulan, pectin, ramzan gum, hydroxypropylcellulose It can also be prepared using a polysaccharide-based thickening stabilizer such as water-soluble cellulose ether (such as methylcellulose or hydroxymethylpropylcellulose). Further, it can be prepared by using a protein-based improving agent such as egg white protein, wheat protein, plasma protein, and whey protein.

  In addition to the above, the noodles of the present invention are egg white, egg yolk, chicken egg (whole egg), glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, The sucrose fatty acid ester, stearoyl calcium lactate, lecithin, enzyme-decomposed lecithin, or enzyme-treated lecithin may be used in combination with an appropriate amount.

  In addition, as raw materials used for noodles other than the above, for example, livestock meat such as beef, pork and chicken, vegetables such as potato, carrot and onion, milk fat content such as butter and fresh cream, lard, pork fat and beef fat Well-known raw materials such as fats and oils such as animal oils and fats, vegetable fats and oils, milk raw materials such as cow's milk, skim milk powder, whole fat powdered milk, whole fat sweetened condensed milk, skimmed sweetened condensed milk, and sour cream can be mentioned.

  Moreover, the noodles of this invention can be manufactured in accordance with a conventional method according to the kind of noodles except performing one of said 1-5 operations. Specifically, taking the case of Chinese noodles as an example, salt or brine (salts) such as potassium carbonate, sodium carbonate, phosphate, etc. was dissolved in powder mixed with wheat flour or other ingredients such as starch and starch. Mix the aqueous solution and knead for a few minutes in a mixer to obtain a rag-like dough. This soft dough is made into a noodle strip using a multifunction machine, and after rolling, the noodle strings are cut out with a cutting blade. The dough can also be evacuated during kneading and noodle band formation. Wrap the noodle strings obtained by the above procedure as they are, heat them with boiling water or steam, wash and cool them with running water, pack them, freeze them and pack them. Or drying. When aiming at long-term storage like LL noodles, after heat treatment, packaging, steam heat sterilization and the like are performed.

  Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. In the text, “%” means “% by weight”. Moreover, the viscosity described regarding hydroxypropyl cellulose means the viscosity at the time of room temperature (25 degreeC) at the time of preparing to 2 weight% aqueous solution (measuring conditions; BL type rotational viscometer, rotor No. 1-4, rotation speed) 6rpm, 25 ℃).

Experimental example 1: boiled noodles
The noodle quality improving agent shown in Table 1 is added to water at 20 ° C., and stirred and dissolved with a stirrer for 10 minutes to prepare a noodle quality improving agent-containing immersion liquid. Boil commercially available Chinese noodles (raw noodles) in boiling water for 45 seconds and tighten with ice water prepared in advance for 30 seconds. After sufficiently draining ice water, it is immersed for 30 seconds in the above-mentioned noodle quality improver-containing immersion liquid, and after sufficiently removing the immersion liquid, it is placed in a plastic bag and stored refrigerated overnight. On the next day, the appearance when it was cold and when hot water was poured, and the appearance when it was cold (the state of gloss) were evaluated. The results are shown in Table 1.

  As shown in Table 1, noodles (Examples 1 and 2) prepared by treating with hydroxypropylcellulose (HPC) as a noodle quality improver are easily loosened because boiled noodle binding is suppressed, and the effect is particularly cold. Was remarkable. Further, the gloss-imparting effect was also good when cold.

  On the other hand, noodles (Comparative Examples 1 to 3) prepared by treating with water-soluble hemicellulose were found to have a tendency to increase as the amount of use was increased with respect to the loosening improvement effect, but hydroxypropylcellulose. Compared with the noodles of the examples using, the loosening improvement effect in the cold time was low, and further the gloss imparting effect in the cold time was not seen. In addition to hydroxypropylcellulose (HPC), noodles prepared by treatment with methylcellulose (MC), which is the same cellulose derivative (Comparative Example 4), and noodles prepared by treatment with hydroxypropylmethylcellulose (HPMC) (Comparative Example) As for 5), although some effects were observed in terms of loosening improvement and gloss, the effects were significantly inferior to hydroxypropylcellulose.

Example 2: Instant noodles (non-fried noodles)
The noodle modifier shown in Table 3 was added to 10 ° C. water, and after stirring and dissolving for 10 minutes with a stirrer, kansui (potassium carbonate and sodium carbonate) and sodium chloride were added, and the mixture was further stirred for 3 minutes. Then adjust the water temperature to 20 ° C. While stirring the flour applied to the sieve (28M) with a universal mixer (63 rpm), the solution adjusted to 20 ° C. was slowly added. After mixing for 12 minutes, shape, compound, roll and cut with # 22 cutting edge. After spraying corn starch and steaming for 3 minutes with a steamer, hot air drying was performed at 90 ° C. for 40 minutes, molding and cooling at room temperature to prepare instant noodles (non-fried noodles).

  The obtained instant noodles were put into a container, boiled 300 ml of water was poured from above, and after 4 minutes, the samples were tasted and the hot water return and texture were evaluated according to the criteria described in Table 2. Further, after 4 minutes, the sample was again sampled in the same manner, and the hot water stretch prevention effect was evaluated according to the criteria described in Table 2. In addition, these evaluations were performed by five monitors, and each evaluation was comprehensively determined. The results are shown in Table 3.

  As shown in Table 3, the noodles (Examples 3 to 5) prepared using hydroxypropylcellulose as the noodle quality improver have good texture such as elasticity, crunchiness and sag, and the hot water elongation is significantly higher. It was confirmed that it was suppressed. Moreover, it turned out that an effect is so favorable that the viscosity is high among hydroxypropyl cellulose.

Experiment 3: Boiled noodles
The noodle quality improving agent shown in Table 4 was added to 20 ° C. water at the following concentration, and the mixture was stirred and dissolved for 10 minutes with a stirrer to prepare a noodle quality improving agent-containing immersion liquid. Commercially available raw-type Chinese noodles (raw noodles) were boiled in boiling water for 45 seconds, and then tightened in ice water prepared in advance for 30 seconds. After thoroughly draining ice water, it was immersed for 30 seconds in a noodle quality improver-containing immersion liquid, and then sufficiently immersed, and then placed in a plastic bag and stored refrigerated overnight. On the next day, the appearance when it was cold and when hot water was poured, and the appearance when it was cold (the state of gloss) were evaluated. The results are shown in Table 4. The reference numerals in Table 4 are the same as those in Table 1 of Experimental Example 1.

  From Table 4, the noodles (Examples 6 to 8) prepared by using hydroxypropylcellulose (HPC) alone as a noodle quality improver have good looseness and gloss, and particularly good looseness when cold. Met. In particular, noodles (Examples 7 to 8) using hydroxypropyl cellulose (HPC) at a concentration of 1 to 2% were more effective. Furthermore, the noodle (Example 9) prepared by using hydroxypropylcellulose (HPC) and water-soluble hemicellulose in combination as a noodle quality improving agent showed good loosening improvement properties both in the cold and in the hot water injection.

Example 10: Udon Udon was prepared according to the formulation shown in Table 5. Specifically, hydroxypropylcellulose (HPC) was added to water at 10 ° C., and after stirring and dissolving with a stirrer for 10 minutes, sodium chloride was added and further stirred for 3 minutes. Thereafter, the water temperature was adjusted to 20 ° C. While stirring the sieved flour with a universal mixer, the solution adjusted to 20 ° C. was slowly added. After mixing for 12 minutes, roll, compound, roll and cut with # 10 cutting edge. Boiled at 98 ° C. for 10 minutes and then cooled with water to prepare boiled udon. The obtained boiled udon was soaked in hot water again for 8 minutes. Eating and comparing both the boiled udon noodles immediately after being prepared and the udon soaked in hot water for 8 minutes thereafter, the presence or absence of hot water elongation was evaluated from changes in elasticity, texture and smoothness. As a result, no hot water elongation was observed, and a good hot water elongation suppressing effect was observed.

Claims (12)

  Noodle quality improving agent characterized by including hydroxypropyl cellulose.   The noodle quality improving agent according to claim 1, further comprising water-soluble hemicellulose, wherein the ratio of hydroxypropyl cellulose to water-soluble hemicellulose is 1:10 to 10: 1 (weight ratio). .   The noodle quality improving agent according to claim 1 or 2, which is a noodle loosening improving agent.   The noodle quality improving agent according to claim 1 or 2, which is a hot water elongation inhibitor.   The noodle quality improving agent according to claim 1 or 2, which is a gloss imparting agent.   Noodles containing the noodle quality improving agent according to any one of claims 2 to 5.   A noodle loosening improver according to claim 3 is blended with a noodle raw material to produce noodles, or raw noodles or heat-treated noodles are treated with the noodle loosening improver according to claim 3. To improve the looseness of noodles.   The hot water elongation inhibitor according to claim 4 is blended with a noodle raw material to produce noodles, or raw noodles or heat-treated noodles are treated with the hot water elongation inhibitor according to claim 4. To suppress the hot water elongation of noodles.   Noodles are produced by blending the gloss-imparting agent according to claim 5 into noodle raw materials, or treating raw noodles or heat-treated noodles with the gloss-imparting agent according to claim 5. How to polish.   A noodle loosening improver according to claim 3 is blended with a noodle raw material to produce noodles, or raw noodles or heat-treated noodles are treated with the noodle loosening improver according to claim 3. A method for producing noodles with improved loosening.   The hot water elongation inhibitor according to claim 4 is blended with a noodle raw material to produce noodles, or raw noodles or heat-treated noodles are treated with the hot water elongation inhibitor according to claim 4. A method for producing noodles with reduced hot water elongation.   Noodles are produced by blending the gloss imparting agent according to claim 5 into a noodle raw material, or raw noodles or heat-treated noodles are treated with the gloss imparting agent according to claim 5, A method for producing noodles having gloss.