JP2007222139A - Powdered oil and fat for non-fried instant noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide powdered oil and fat for non-fried instant noodles, to be kneaded in noodle dough so as to obtain instant noodles which are excellent in reconstitution with hot water and free from stickiness of noodle ribbons, have smooth and springy palate feeling of noodles after reconstitution with hot water and cause no turbidity of soup by starch elution from noodle ribbon surface, through solving such problems that noodle ribbons of instant noodles to be dried after pregelatinizing starch are apt to stick to each other, and especially hot air dried non-fried noodles are apt to be poor in reconstitution with hot water, have noodle ribbons poor in loosening to cause lowering of palate feeling, and are apt to cause turbidity of soup by starch elution. <P>SOLUTION: The powdered oil and fat for the non-fried instant noodles is powdered oil and fat obtained by drying and pulverizing edible oil and fat, a coating agent and O/W type emulsion containing an emulsifier. The powdered oil and fat contains as the emulsifier, organic fatty acid ester of glycerin and lecithin. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to powdered fats and oils for non-fried instant noodles used by adding to non-fried instant noodle dough.

  Instant noodles, which have been formed into α and dried, are widely consumed because they can be eaten in a short time just by pouring hot water. Instant noodles are mainly fried noodles fried in oil and dried, but fried noodles have a problem that they tend to cause a decrease in taste due to deterioration of fats and oils during storage, and are healthy because they are high-calorie foods. In recent years, non-fried noodles dried by hot air drying, microwave drying, freeze drying, etc. have been favored instead of fried noodles. However, non-fried noodles have a problem that the noodle skin becomes hard and thus has a problem that hot water return is poor, and glycerin fatty acid esters and glycerin organic acid fatty acids can be used as a method for obtaining instant noodles with excellent hot water reversibility and without impairing the elasticity of the noodles. There has been proposed a method of adding a modifier mainly composed of at least one of ester and polyglycerin fatty acid ester (Patent Document 1).

JP 11-178526 A

  Instant noodles are dried after pregelatinization, so the noodle strings are easily adhered to each other by the gelatinized starch on the surface of the noodle strings. Especially, non-fried noodles are dried for a long time. There is a problem that the noodle strings are not easily loosened and the texture is lowered, and the starch on the surface of the noodle strings is eluted in the soup and the soup tends to become cloudy. However, in the instant noodles using the modifier described in Patent Document 1, it is difficult to prevent adhesion between the noodle strings even if the hot water return property when the adhesion between the noodle strings does not occur can be improved. It was. The present invention has been made in view of the above points, and by adding to the noodle dough, it is possible to prevent the noodle strings from sticking together during drying, the hot water return is excellent and the looseness is good, and the food is excellent in smoothness and elasticity. An object of the present invention is to provide a powdered oil for non-fried instant noodles that can provide a pleasant non-fried instant noodle.

That is, the present invention
(1) Non-fried instant noodle powder characterized by dry powdered O / W emulsion containing edible fat and oil, coating agent and emulsifier, containing glycerin organic acid fatty acid ester and lecithin as emulsifier Fats and oils,
(2) The above (1) containing 20 to 80% by weight of edible oil and fat, 10 to 60% by weight of coating agent, 0.1 to 5.0% by weight of glycerin organic acid fatty acid ester, and 0.1 to 5.0% by weight of lecithin Non-fried instant noodle powder oil and fat,
(3) The powdered fats and oils for non-fried instant noodles according to the above (1) or (2), wherein the glycerin organic acid fatty acid ester is a succinic acid fatty acid ester,
(4) Powdered fats and oils for non-fried instant noodles according to any one of (1) to (3), wherein the coating agent is sodium caseinate,
Is the gist.

  The non-fried instant noodles obtained using the powdered fats and oils for non-fried instant noodles of the present invention have no adhesion between the noodle strings and have good rejuvenation properties of the noodles, and have a smooth and elastic texture after rejuvenation. In addition, the soup does not become cloudy due to the dissolution of starch from the surface of the noodle strings.

  Edible fats and oils used for the powdered fats and oils of the present invention include rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil and other vegetable oils, beef fat, pork fat, milk fat, fish oil, etc. Examples thereof include animal fats and oils, hardened oils obtained by hardening these animal and vegetable fats and oils, transesterified oils, or liquid oils and solid fats obtained by fractionating these fats and oils. These fats and oils can be used 1 type or in mixture of 2 or more types.

  Examples of the coating agent include milk protein, soybean protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin, gum, dextrin and the like. Examples of milk proteins include acid casein, rennet casein, sodium casein, and whey protein. Examples of starch include potato starch, corn starch, and wheat starch. Examples of sugar include sucrose, glucose, maltose, lactose, fructose, and starch syrup. It is done. Examples of gum quality include xanthan gum, gum arabic, and tragacanth gum, and examples of dextrin include maltodextrin. In the present invention, sodium caseinate, saccharide, dextrin and the like are preferable as the coating agent, and sodium caseinate is particularly preferable because it increases the stability of the O / W emulsion and imparts an appropriate hardness to the noodles.

  Glycerin organic acid fatty acid ester used as an emulsifier is a compound having a structure in which one or two of fatty acid and organic acid are bonded to glycerin, respectively, reaction of monoglycerin fatty acid ester and organic acid, fat and oil and organic acid It can be obtained by transesterification or reaction of glycerin, organic acid and fatty acid. The constituent fatty acid of the glycerin organic acid fatty acid ester may be either a saturated fatty acid or an unsaturated fatty acid, and examples thereof include lauric acid, palmitic acid, stearic acid, oleic acid, and linoleic acid. Examples of the organic acid constituting the glycerin organic acid fatty acid ester include acetic acid, lactic acid, succinic acid, diacetyltartaric acid, and citric acid, but citric acid, diacetyltartaric acid, and succinic acid are preferable. It is preferable in terms of improving the performance and suppressing turbidity of the soup. The glycerin organic acid fatty acid ester can be used by mixing different types of constituent organic acids and fatty acids. On the other hand, lecithin includes plant lecithins such as soybean lecithin and rapeseed lecithin, egg yolk lecithin, fractionated lecithin, enzyme-treated lecithin, enzyme-decomposed lecithin, etc. Lecithin is preferred.

  The powdered fats and oils of the present invention contain 20 to 80% by weight of edible fats and oils, 10 to 60% by weight of a coating agent, 0.1 to 5.0% by weight of glycerin organic acid fatty acid ester, and 0.1 to 5.0% by weight of lecithin. In particular, edible fats and oils are preferably 40 to 80% by weight, coating agent 20 to 50% by weight, glycerin organic acid fatty acid ester 0.5 to 3.0% by weight, and lecithin 0.2 to 2.0% by weight. The powdered fats and oils of the present invention can be obtained by dry powdering an O / W type emulsion containing edible fats and oils, a coating agent and an emulsifier. An O / W emulsion containing an edible oil / fat, a coating agent and an emulsifier can be prepared by, for example, dissolving an emulsifier in a heated edible oil / fat, adding it to water in which the coating agent is dissolved, and mixing and homogenizing it. it can. The O / W emulsion can be formed into a dry powder by a method such as spray drying or freeze drying.

Hereinafter, the present invention will be described in more detail with reference to examples.
Examples 1-3, Comparative Examples 1-3
Based on the formulation shown in Table 1, the emulsifier is dissolved in the melted fat and oil and heated to 60 to 65 ° C., and this is added to, mixed and homogenized with 60 to 65 ° C. water in which the coating agent is dissolved. A / W type emulsion was obtained. Subsequently, this emulsion was spray-dried to obtain a powdered fat.

  Using the obtained powdered fats and oils, non-fried dry noodles were produced based on the following formulation.

Non-fried dry noodles basic blend Medium strength powder 75 parts by weight Modified starch 25 parts by weight Salt 1 part by weight Powdered brine 0.5 part by weight Water 35 parts by weight Powdered fats and oils in Table 1 1 part by weight

Salt, powdered brine, and powdered fats and oils were dissolved in water, mixed with medium-strength flour and modified starch, kneaded with a desktop mixer, and then made into noodle strings with a noodle making machine. Next, the noodle strings were steamed with a steamer for 7 minutes, and 80 g of the steamed noodles were put into a stainless steel net (diameter 14 cm, height 2.5 cm) and dried with an oven at 80 ° C. for 1 hour to obtain dry noodles. . Table 2 shows the results of tests on the properties of the dried noodles. The food texture test evaluated the obtained non-fried dry noodles placed in a commercially available foamed polystyrene container (Donbri shape) and reconstituted with hot water for 4 minutes.
The results are shown in Table 2.

* 1, * 2 The texture of the noodles was evaluated for hardness, elasticity, smoothness, and throat.
Texture (hardness, elasticity)
A: Feels moderately crunchy and elastic.
○: Slightly crunchy and elastic.
Δ: Feeling sticky or insufficient return (uneven return, core)
X: Feels strongly sticky or lacks return (unevenness of return, core).
Texture (smoothness, over the throat)
A: Feels good smoothness and over the throat.
○: Slightly smooth and feeling over the throat.
Δ: Feels null and rough.
X: Strongly null, rough, etc. are felt.
* 3 The goodness of loosening of noodles is to use a “tackiness checker” in which a bar of about 11 cm in length (about the diameter of the noodle mass after drying) is combined in a cross and threaded so that it can be lifted at both ends. Evaluated. Place the noodle mass (about 60g per piece) on the stick combined with the cross of this "Feeling checker", put it in the container as it is, reconstitute with hot water in the same way as the texture evaluation, and check the tool after 4 minutes. The operation of raising and lowering from the bottom of the container to a height of 10 cm above the surface of the hot water was repeated until the noodle mass was loosened with the thread attached, and the following evaluation was made according to the number of times.
A: Unraveled 1 to 3 times.
○: Unravel after 4-5 times.
(Triangle | delta): It loosens in 6 to 10 times.
X: It is not unraveled even 10 times.
* 4 After the noodles have been tempered in the same manner as the texture evaluation, the noodles are removed from the cup, the remaining soup is allowed to stand for 3 minutes, and the supernatant is taken into a glass beaker and visually turbid. Was evaluated as follows.
A: Clear and clear.
○: Almost clear and clear.
Δ: Some turbidity.
X: There is turbidity.
* 5 Noodle making workability was evaluated as follows based on the presence or absence of the dough sticking to the noodle making utensils and the sticking between the noodle strings.
A: No adhesion to noodle making utensils and no adhesion between noodle strings.
A: Almost no adhesion to noodle making utensils and no adhesion between noodle strings.
Δ: Slightly adherent to noodle making utensils and adherence between noodle strings.
X: Adhesiveness to noodle making utensils, and much adhesiveness between noodle strings.
* 6 As for the dough condition during noodle making, the goodness of the dough unity and the smoothness of the surface were visually evaluated as follows.
◎… It is very easy to organize and the surface is smooth.
○ Easy to unite and smooth surface.
△… Slightly rough and rough surface.
× ... The surface is rough.

Claims (4)

  A powdery fat for non-fried instant noodles, which is a powdered fat obtained by drying and powdering an O / W emulsion containing an edible fat, a coating agent, and an emulsifier, and containing glycerin organic acid fatty acid ester and lecithin as emulsifiers.   Non-fried instant food according to claim 1, comprising 20 to 80% by weight of edible oil and fat, 10 to 60% by weight of coating agent, 0.1 to 5.0% by weight of glycerin organic acid fatty acid ester, and 0.1 to 5.0% by weight of lecithin. Powdered fat for noodles.   The powdered fat for non-fried instant noodles according to claim 1 or 2, wherein the glycerin organic acid fatty acid ester is a succinic acid fatty acid ester.   The powder oil for non-fried instant noodles according to any one of claims 1 to 3, wherein the coating agent is sodium caseinate.