JP2008043306A - Luster agent for noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a luster agent for noodle, which gives excellent luster to noodle surface when cooking/processing noodles, and by which noodles are excellently disentangled. <P>SOLUTION: The agent is obtained by mixing 0.1-5.0 pts.wt. of polyglycerol condensed ricinoleic acid ester with 100 pts.wt. of edible oil and fat through addition by way of not kneading but of spraying, permeation, coating and dressing. The agent has a viscosity of 115-150 mPas at 10°C. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a noodle glossing agent that improves the gloss of the surface of the noodle and is excellent in loosening properties by being sprayed or softened when cooking and processing the noodles.

For the purpose of improving the loosening properties of noodles, it has been conventionally known to use an oil composition comprising an oil and an emulsifier. For example, a method of spraying an oil and fat composition comprising an edible oil and fat, soybean lecithin and a food emulsifier other than soybean lecithin (Patent Document 1), a method of using an oil and fat containing a polyglycerol fatty acid ester (Patent Document 2) Etc. have been proposed. However, these methods are excellent in workability such as the looseness of the noodle strings, but it is not sufficient in terms of improving the appearance that greatly affects the taste of the noodles, that is, the glossiness of the noodles.
In addition, a method of using a water-in-oil emulsified oil / fat composition containing polyglycerin-condensed ricinoleic acid ester in a noodle dough has been proposed for the purpose of improving the looseness and texture of the noodle (Patent Document 3). Yes. However, this method is also excellent in terms of improving the looseness and texture of the noodle strings, but it is still inadequate in terms of removing the gloss of the noodles.

Japanese Patent Publication No.57-14139 JP 7-39332 A JP 2002-238484 A

When noodles are displayed at stores such as convenience stores after production, moisture transfer occurs with the passage of time, resulting in the appearance of swelling due to moisture or conversely drying and loss of gloss. There is a problem that it does not look delicious.
The object of the present invention is to solve the above-mentioned problems in sales of noodles, and even when the time has passed since the date of manufacture, the noodles have good luster, and the appearance of freshly cooked food that is most ideal for convenience store business The object is to provide a noodle glossing agent that can be maintained.

As a result of intensive research to achieve the above object, the present inventors have sprayed or tempered an oil composition containing a predetermined amount of polyglycerin-condensed ricinoleic acid ester into edible oil and fat, so that the noodle gloss is improved. The present invention has been completed by finding that noodles can be obtained that can be remarkably improved and that looseness during cooking or eating can be obtained.
That is, the present invention is a noodle glossing agent comprising 0.1 to 5.0 parts by weight of a polyglycerin condensed ricinoleic acid ester per 100 parts by weight of edible fats and oils.
The noodle glossing agent of the present invention is also characterized by a viscosity at 10 ° C. of 115 to 150 mPas.

  According to the present invention, the looseness is improved, and glossy and glossy noodles can be produced.

In the noodle glossing agent of the present invention, 0.1 to 5.0 parts by weight, preferably 0.5 to 2.0 parts by weight of polyglycerin condensed ricinoleic acid ester is blended with 100 parts by weight of edible fats and oils. If the amount of polyglycerin-condensed ricinoleic acid is less than 0.1 part by weight, no glossy effect can be expected, and if it is more than 5 parts by weight, the flavor of the noodles is impaired. Polyglycerin condensed ricinoleic acid ester is an oil-soluble emulsifier in which polyricinoleic acid condensed with ricinoleic acid using castor oil as a raw material is bonded to polyglycerin.
In the present invention, the viscosity of the noodle glossing agent prepared by blending edible fat with polyglycerin condensed ricinoleic acid ester greatly affects the state and gloss on the noodles, so 115-150 mPas at 10 ° C. is preferable.
If it is the viscosity of the said range, when it uses for noodles, the effect outstanding as a glossiness removal agent can be exhibited.
In general, when an emulsifier is added to adjust the viscosity of an oil or fat composition, depending on the emulsifier used, a large amount is required for adjusting the viscosity, and therefore there are some which are unsuitable in terms of flavor and properties. The polyglycerin condensed ricinoleic acid ester used in the product of the present invention is superior to other emulsifiers in terms of viscosity adjusting ability.
The method for adding the lustering agent for noodles of the present invention to the noodles is not particularly limited, and examples thereof include spraying, dipping, coating, and tempering.
The amount of the noodle glossing agent of the present invention used in noodles is 0.1 to 5.0% by weight, preferably 1.0 to 3.0% by weight. If the amount is less than 0.1% by weight, the glossy and loosening effect is poor, and if it exceeds 5% by weight, the noodles become oily, which is not preferable.

By adjusting the viscosity by adding an emulsifier, the affinity of the noodle polish for noodle strings, in particular fine hollows, is increased, and as a result, it seems that the noodle polish can be uniformly coated on the noodle strings.
By the way, for prepared foods displayed at convenience stores, etc., the processes from distribution, storage and display are usually performed in a temperature range of around 10 ° C. Therefore, the storage time in the temperature zone near 10 ° C. is the longest, and the properties of the fats and oils in this temperature zone greatly affect the gloss on appearance. In other words, the noodle polish is uniformly spread on the noodle strings because the noodle polish has a certain viscosity and properties at 10 ° C. Can be maintained for a long period of time, which is presumed to improve the gloss of the appearance.

  The noodles in the present invention refers to noodles made by hydro-kneading wheat flour and / or other flour as the main raw material, such as udon, Chinese noodles, Japanese soba noodles, skin, noodles, rice noodles, kishimen, macaroni, Examples include spaghetti and short pasta. Among these noodles, the target for use of the noodle polish of the present invention is limited to those that have been cooked, boiled noodles, steamed noodles, raw instant noodles (LL noodles), frozen noodles, cooked (fried) ), One of the noodles.

  In the present invention, edible emulsifiers other than the polyglycerin condensed ricinoleate can also be used as long as the effects of the present invention are not impaired. Such edible emulsifiers include glycerin fatty acid esters, glycerin organic acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, stearoyl calcium lactate, alkyl glycosides, erythritol fatty acid esters, poly Examples include oxyethylene sorbitan fatty acid esters, lecithin, enzyme-decomposed lecithin, and enzyme-treated lecithin, which can be used alone or in combination of two or more.

As edible fats and oils in this invention, the animal and vegetable fats and oils generally used as edible are used. For example, vegetable oils such as soybean oil, rapeseed oil, sunflower oil, olive oil, high oleic rapeseed oil, palm oil, palm kernel oil, coconut oil, macadamia nut oil, corn oil, high linole safflower oil, high oleic safflower oil, cottonseed oil, rice oil Animal fats such as beef tallow, pork tallow, sheep tallow, horse tallow, fish oil, milk fat, etc., and those oils that have been subjected to physical, chemical, or enzymatic treatment such as hydrogenation (curing), transesterification, fractionation, etc. Can be mentioned. These fats and oils can be used alone or in combination of two or more.
Among these edible fats and oils, those in a liquid temperature range such as normal temperature and chilled (around 10 ° C.) are preferred.

  Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.

By using the formulations shown in Tables 1, 2, and 3, the noodle glossing agents of Examples and Comparative Examples of the present invention were prepared. (MCT-1 (manufactured by J-Oil Mills Co., Ltd.) was used.)
For Comparative Examples 11 and 12, a water-in-oil emulsified oil / fat composition was prepared according to a conventional method based on the raw materials shown in Table 3.

(Viscosity measurement)
About the luster removal agent for noodles obtained in Examples 1-21 and Comparative Examples 1-12, the viscosity measurement in 10 degreeC and 50 rpm was performed using the E-type viscosity meter. The results are shown in Tables 1-3.
[Preparation of noodles]
For Examples 1 to 21 and Comparative Examples 1 to 11, noodles were prepared by the following method.
Commercially available spaghetti (made by Nisshin Flour Milling Co., Ltd.) (dried noodles) for a predetermined time (7 minutes and 30 seconds), cooled with running water, and drained firmly with a drainer. And 2.0 g of noodle luster remover obtained in Examples 1 to 21 and Comparative Examples 1 to 11, and mixed together, put in a container made of heat resistant polypropylene, with a transparent lid and 10 ° C. Stored in the refrigerator for 24 hours.
For Comparative Example 12, noodles were prepared by the following method.
500 parts of wheat flour for noodles (No. 1 manufactured by Nisshin Flour Milling Co., Ltd.) and 5 parts of wheat protein (A-Glu GX manufactured by Glico Nutrition Foods Co., Ltd.) were mixed. An aqueous solution was prepared by dissolving 5 parts of sodium chloride, 5.5 parts of powdered brine and 10 parts of alcohol (68 vol% ethanol) in 165 parts of water. This aqueous solution was added to the wheat flour, and further 15 parts of the emulsified noodle glossing agent of Comparative Example 12 was added, mixed for 10 minutes using a Hobart mixer, and then allowed to stir for 15 minutes. Thereafter, it was placed on a noodle strip roller and cut out with a cutting blade # 22 to obtain a Chinese noodle ball. The Chinese noodle balls were boiled in boiling water for 4 minutes, then placed in a container to remove heat and stored in a refrigerator at 10 ° C. for 24 hours.
[Noodle gloss evaluation]
The glossy sensory evaluation was performed in five stages (5: very good, 4: good, 3: normal, 2 bad, 1: very bad) with the lid on. The results are shown in Tables 4 and 5.
[Noodle flavor evaluation]
The sensory test of flavor was performed on a five-point scale (5: very good, 4: good, 3: normal, 2 bad, 1: very bad). The results are shown in Tables 4 and 5.
[Evaluation of noodle surface condition]
Noodles (food) were evaluated in three stages to determine whether the appearance was natural. In terms of appearance, fats and oils that were crystallized or clouded were marked with ×, those that were slightly cloudy were marked with Δ, and those that were not crystallized or clouded were marked with ○. The results are shown in Tables 4 and 5.

As can be seen from Tables 4 and 5, the surface condition of each of the examples was good except that the cloudiness was slightly observed in Example 10.
Regarding the flavor and gloss of the examples, the flavor of Example 21 was 3, and the gloss of Examples 7, 8, 9, 10, 15, and 16 was 3, and all were high evaluations of 4 or 5. The looseness was also practically acceptable.
As for the comparative example, the comparative examples 9 and 10 became cloudy with respect to the surface condition, which resulted in an undesirable result.
Also, when the emulsified noodle glossing agent of Comparative Example 11 was used, the gloss was 3, but because the viscosity was too high, the taste (taste) was strong and the noodles were softer The food texture was also poor and was not preferable as a food.
In the case of Comparative Example 12, no gloss was found when the noodle gloss remover was kneaded into noodles.
From the results of these Comparative Examples 11 and 12, it became clear that it was difficult to provide the noodle glossing agent as an emulsified oil and fat composition, and addition by kneading was not preferred, and the provision of the present invention was desirable.
In general, as for the flavor and gloss of the comparative examples, it was revealed that all the comparative examples had poor gloss or flavor and had defects as a noodle gloss remover.

Claims (2)

A noodle glossing agent comprising 0.1 to 5.0 parts by weight of polyglycerin condensed ricinoleic acid ester based on 100 parts by weight of edible fats and oils. 2. The noodle polish according to claim 1, wherein the viscosity at 10 ° C. is 115 to 150 mPas.