JP2011019412A - Method for producing noodles - Google Patents
Method for producing noodles Download PDFInfo
- Publication number
- JP2011019412A JP2011019412A JP2009165255A JP2009165255A JP2011019412A JP 2011019412 A JP2011019412 A JP 2011019412A JP 2009165255 A JP2009165255 A JP 2009165255A JP 2009165255 A JP2009165255 A JP 2009165255A JP 2011019412 A JP2011019412 A JP 2011019412A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- noodles
- noodle
- fatty acid
- acid ester
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Noodles (AREA)
Abstract
Description
本発明は蒸し麺類の製造方法に関するものである。 The present invention relates to a method for producing steamed noodles.
中華蒸し麺（焼きそば）、ゆでスパゲティなどの茹で・蒸し麺類は経時変化に伴い、麺線表面の糊化された澱粉の粘着性などによって、麺線同士が付着してほぐれにくくなるため、従来よりサラダ油や麺ほぐれ専用油などの油脂を麺にコーティングすることが行われている。一方、茹で麺類と蒸し麺類では、麺類に含まれる水分含量が大きく異なっている。つまり、茹で麺類に比べ、蒸し麺類の水分含量は低く、麺線同士が結着しやすく、従来の麺ほぐれ専用油では、蒸し麺類の調理時のほぐれ性を十分に得ることができなかった。そのため、ほぐれ性の良い商品を提供するには、蒸し麺類に適した油脂を麺にコーティングする必要がある。 Boiled Chinese steamed noodles (yakisoba), boiled spaghetti, and other steamed noodles have become more difficult to loosen due to the stickiness of the gelatinized starch on the surface of the noodle strings, etc. The noodles are coated with fats and oils such as salad oil and noodle loosening oil. On the other hand, boiled noodles and steamed noodles differ greatly in the water content contained in the noodles. That is, the moisture content of steamed noodles is lower than that of boiled noodles, and the noodle strings are easily bound to each other, and the conventional noodle loosening oil cannot sufficiently obtain the looseness when cooking steamed noodles. Therefore, in order to provide products with good looseness, it is necessary to coat the noodles with fats and oils suitable for steamed noodles.
麺類のほぐれ性を改良することを目的とした油脂組成物には、油脂と乳化剤からなる油脂組成物を使用している。例えば、食用油脂、大豆レシチンおよび大豆レシチン以外の食品用乳化剤を配合してなる油脂組成物を噴霧する方法（特許文献１）が提案されている。しかし、淡白な麺類では、大豆レシチン特有の風味が好ましくない。また、ポリグリセリン脂肪酸エステルを含有する油脂を使用する方法（特許文献２）、ポリグリセリン脂肪酸エステルおよびポリオキシエチレンソルビタン酸エステルを含有する油脂を使用する方法（特許文献３）等が提案されている。しかし、これらの実施例では、茹で麺類での効果しか確認されておらず、蒸し麺類での効果は不明である。
また、同様に麺類のほぐれ性を改良する目的で、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルおよびレシチンを含有する油脂を使用する方法（特許文献４）が提案されている。しかし、使用できる食用油脂の構成脂肪酸が限定的であり、また、蒸し麺についての効果は不明である。
An oil / fat composition comprising an oil / fat and an emulsifier is used as the oil / fat composition for the purpose of improving the looseness of the noodles. For example, there has been proposed a method (Patent Document 1) for spraying an oil / fat composition comprising edible oil / fat, soybean lecithin and a food emulsifier other than soybean lecithin. However, the flavor unique to soybean lecithin is not preferable for light noodles. Moreover, the method (patent document 2) using the fats and oils containing polyglycerol fatty acid ester, the method (patent document 3) using the fats and oils containing polyglycerol fatty acid ester and polyoxyethylene sorbitan acid ester, etc. are proposed. . However, in these examples, only the effect of boiled noodles has been confirmed, and the effect of steamed noodles is unknown.
Similarly, for the purpose of improving the looseness of noodles, a method of using an oil containing polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin (Patent Document 4) has been proposed. However, the constituent fatty acids of edible fats and oils that can be used are limited, and the effect on steamed noodles is unknown.
従って、本発明の目的は、風味を損なわずに、十分なほぐれ性の効果を得られない問題点に鑑みて、麺の食味を損なうことなく、麺線同士のほぐれ性を改善し、保存時の外観も損なわない蒸し麺類の製造方法を提供することにある。 Accordingly, the object of the present invention is to improve the looseness of the noodle strings without sacrificing the taste of the noodles in view of the problem that the effect of sufficient looseness cannot be obtained without impairing the flavor. It is in providing the manufacturing method of steamed noodles which do not impair the external appearance.
本発明者らは、上記目的を達成するために鋭意研究を重ねた結果、食用油脂に、HLB（Hydrophile-Lipophile Balance）１〜６のソルビタン脂肪酸エステルを所定量配合した油脂組成物を蒸し麺に噴霧して製造することで、上記課題を解決できることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the inventors of the present invention have prepared an oil and fat composition containing a predetermined amount of HLB (Hydrophile-Lipophile Balance) 1-6 sorbitan fatty acid ester in steamed noodles. It discovered that the said subject could be solved by spraying and manufacturing, and came to complete this invention.
本発明は、食用油脂１００重量部に対してHLB１〜６のソルビタン脂肪酸エステルを０．１〜５重量部を配合してなる油脂組成物を麺線に対して噴霧することを特徴とする麺類の製造方法である。 The present invention relates to a noodles characterized by spraying an oil and fat composition comprising 0.1 to 5 parts by weight of sorbitan fatty acid ester of HLB 1 to 6 with respect to 100 parts by weight of edible oil and fat on the noodle strings. It is a manufacturing method.
前記ソルビタン脂肪酸エステルの脂肪酸がオレイン酸であることが好ましい。 The fatty acid of the sorbitan fatty acid ester is preferably oleic acid.
前記麺類が蒸し麺であることが好ましい。 The noodles are preferably steamed noodles.
本発明は、また、上記製造方法で得られた麺類を提供する。 The present invention also provides noodles obtained by the above production method.
本発明の製造方法では、麺同士のほぐれ性が著しく向上し、食味が優れ、保存時の外観が損なわれない蒸し麺を得られる。 In the production method of the present invention, steamed noodles can be obtained in which the looseness between the noodles is remarkably improved, the taste is excellent, and the appearance during storage is not impaired.
本発明の麺類の製造方法は、食用油脂100重量部に対してHLB１〜６のソルビタン脂肪酸エステルを０．１〜５重量部、好ましくは０．５〜３重量部配合した油脂組成物を麺線に噴霧する。油脂組成物におけるソルビタン脂肪酸エステルの配合量が、少なすぎるとほぐれ改良の効果は期待できず、多すぎると麺の風味を損ねてしまう。
本発明の麺類の製造方法における麺への油脂組成物の噴霧量は、麺重量に対して０．１〜５重量％、好ましくは０．５〜３重量％である。噴霧量が少なすぎるとほぐれの効果が乏しく、多すぎると麺が油っぽくなってしまい好ましくない。
In the method for producing noodles of the present invention, an oil and fat composition containing 0.1 to 5 parts by weight, preferably 0.5 to 3 parts by weight of sorbitan fatty acid ester of HLB 1 to 6 per 100 parts by weight of edible oil and fat Spray on. If the amount of the sorbitan fatty acid ester in the oil / fat composition is too small, the effect of loosening improvement cannot be expected, and if it is too much, the flavor of the noodles is impaired.
The amount of the oil / fat composition sprayed onto the noodles in the method for producing noodles of the present invention is 0.1 to 5% by weight, preferably 0.5 to 3% by weight, based on the weight of the noodles. If the spray amount is too small, the effect of loosening is poor, and if it is too much, the noodles become oily, which is not preferable.
本発明に使用するソルビタン脂肪酸エステルはソルビトールの脱水物であるソルビタンと脂肪酸のエステルである。本発明に使用するソルビタン脂肪酸エステルはそのＨＬＢ値が１〜６である。
又、その構成する脂肪酸残基は炭素数が１２〜２２のものが好ましく、炭素鎖は飽和であっても不飽和であっても、又直鎖であっても分岐していてもかまわないが、より好ましくはオレイン酸であることが望ましい。
The sorbitan fatty acid ester used in the present invention is an ester of sorbitan which is a dehydrated product of sorbitol and a fatty acid. The sorbitan fatty acid ester used in the present invention has an HLB value of 1-6.
Further, the fatty acid residue constituting it preferably has 12 to 22 carbon atoms, and the carbon chain may be saturated, unsaturated, straight chain, or branched. More preferably, oleic acid is desirable.
本発明における食用油脂としては、一般に食用として使用される動植物油脂が用いられる。例えば大豆油、菜種油、ひまわり油、オリーブ油、ハイオレイック菜種油、パーム油、パーム核油、ヤシ油、マカダミアナッツ油、コーン油、ハイリノールサフラワー油、ハイオレイック紅花油、ハイオレイックヒマワリ油、綿実油、米油等の植物油脂や牛脂、豚脂、羊脂、馬脂、魚油、乳脂等の動物油脂、さらにこれらの油脂に水素添加(硬化)、エステル交換、分別等の物理的、化学的、または酵素的処理をしたものを挙げることができる。これらの油脂を単独あるいは2種類以上を組み合わせて使用することができる。 As edible fats and oils in the present invention, animal and vegetable fats and oils generally used as edible are used. For example, soybean oil, rapeseed oil, sunflower oil, olive oil, high oleic rapeseed oil, palm oil, palm kernel oil, coconut oil, macadamia nut oil, corn oil, highlinol safflower oil, high oleic safflower oil, high oleic sunflower oil, cottonseed oil, rice Vegetable oils such as oil, beef tallow, pork tallow, sheep tallow, horse tallow, fish oil, milk fat, and other animal oils, as well as hydrogenation (hardening), transesterification, fractionation, etc. Can be mentioned that have been processed. These fats and oils can be used alone or in combination of two or more.
本発明における麺類としては、焼きそば等の蒸し麺類、そば、うどん、スパゲティ等の茹で麺類、生中華麺等の生麺類が挙げられる。好ましくは、蒸し麺類であり、更に好ましくは焼きそばである。 Examples of the noodles in the present invention include steamed noodles such as fried noodles, boiled noodles such as buckwheat, udon and spaghetti, and raw noodles such as raw Chinese noodles. Steamed noodles are preferable, and fried noodles are more preferable.
本発明においては、ソルビタン脂肪酸エステル以外の食用乳化剤も本発明の効果を損なわない範囲で使用することができる。そのような食用乳化剤としては、グリセリン脂肪酸エステル、グリセリン有機酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ステアロイル乳酸カルシウム、アルキルグリコシド類、エリスリトール脂肪酸エステル類、ポリオキシエチレンソルビタン脂肪酸エステル類、レシチン、酵素分解レシチン、酵素処理レシチンなどがあり、これらを単独あるいは2種類以上を組み合わせて使用できる。 In this invention, edible emulsifiers other than sorbitan fatty acid ester can also be used in the range which does not impair the effect of this invention. Such edible emulsifiers include glycerin fatty acid ester, glycerin organic acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, stearoyl calcium lactate, alkyl glycosides, erythritol fatty acid ester. , Polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, etc., which can be used alone or in combination of two or more.
以下に、本発明の実施例および比較例を示すが、本発明の主旨はこれらに限定されるものではない。 Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.
実施例および比較例で使用した蒸し麺は、一般的な製造方法で製造した。具体的には、以下に示すようにおこなった。
中力粉（日清製粉（株）社製、品名：白椿）100部、グルテン（グリコ栄養食品（株）社製、品名：AグルGX）1部、卵白粉（太陽化学（株）社製、品名：サンキララRS）1部に練り水39.53部（水36部、アルコール1部、キサンタンガム0.03部、食塩1部、粉末かんすい1.5部）を加え、真空ミキサーで14分間ミキシングした。次に生地を麺帯にし、複合を2回行い、麺帯を圧延した。20番の切歯にて切り出しをおこなった。麺を4分間蒸し、冷水で冷却後、油脂を噴霧した後、袋に入れて包装した。
Steamed noodles used in Examples and Comparative Examples were produced by a general production method. Specifically, it was performed as shown below.
Medium strength flour (Nisshin Flour Milling Co., Ltd., product name: white rice cake) 100 parts, Gluten (Glico Nutrition Foods Co., Ltd., product name: A Glu GX) 1 part, Egg white powder (Taiyo Chemical Co., Ltd.) Product, product name: Sankirara RS) was mixed with 39.53 parts of kneaded water (36 parts of water, 1 part of alcohol, 0.03 part of xanthan gum, 1 part of salt, 1.5 parts of powdered rice cake) and mixed with a vacuum mixer for 14 minutes. Next, the dough was made into a noodle band, the compounding was performed twice, and the noodle band was rolled. Cut out with No. 20 incisor. The noodles were steamed for 4 minutes, cooled with cold water, sprayed with fats and oils, put in a bag and packaged.
（実施例１〜５、比較例１〜７）
菜種油（（株）J-オイルミルズ社製）100ｇに対し表１に示す乳化剤（ｇ）を配合し、溶解させた油脂組成物を蒸し麺150gに対し3g噴霧し、蒸し麺を調製し、5℃において1週間保管した。
(Examples 1-5, Comparative Examples 1-7)
The emulsifier (g) shown in Table 1 is blended with 100 g of rapeseed oil (manufactured by J-Oil Mills Co., Ltd.), and 3 g of the dissolved oil composition is sprayed onto 150 g of steamed noodles to prepare steamed noodles. Stored for 1 week at ° C.
（実施例６〜１０、比較例８〜１４）
コーン油（（株）J-オイルミルズ社製）100ｇに対し表２に示す乳化剤（ｇ）を配合し、溶解させた油脂組成物を蒸し麺150gに対し3g噴霧し、蒸し麺を調製し5℃において1週間保管した。
(Examples 6 to 10, Comparative Examples 8 to 14)
The emulsifier (g) shown in Table 2 is blended with 100 g of corn oil (manufactured by J-Oil Mills Co., Ltd.), and 3 g of the dissolved oil composition is sprayed onto 150 g of steamed noodles to prepare steamed noodles. Stored for 1 week at ° C.
（実施例１１〜１５、比較例１５〜２１）
ヨウ素価65のパームオレイン（（株）J-オイルミルズ社製）100ｇに対し表３に示す乳化剤（ｇ）を配合し、溶解させた油脂組成物を蒸し麺150gに対し3g噴霧し、蒸し麺を調製し5℃において1週間保管した。
(Examples 11-15, Comparative Examples 15-21)
The emulsifier (g) shown in Table 3 is blended with 100 g of palm olein (made by J-Oil Mills Co., Ltd.) having an iodine value of 65, and 3 g of the dissolved oil composition is sprayed onto 150 g of steamed noodles. Was prepared and stored at 5 ° C. for 1 week.
（実施例１６〜２０、比較例２２〜２８）
菜種油・コーン油の配合油（菜種油50部、コーン油50部）100ｇに対し表4に示す乳化剤（ｇ）を配合し、溶解させた油脂組成物を蒸し麺150gに対し3g噴霧し、蒸し麺を調製し5℃において1週間保管した。
(Examples 16 to 20, Comparative Examples 22 to 28)
The emulsifier (g) shown in Table 4 is blended with 100 g of rapeseed oil / corn oil blended oil (50 parts of rapeseed oil, 50 parts of corn oil), and 3 g of the dissolved oil composition is sprayed onto 150 g of steamed noodles. Was prepared and stored at 5 ° C. for 1 week.
（実施例２１〜２５、比較例２９〜３５）
菜種油・コーン油・パームオレイン（ヨウ素価65）の配合油（菜種油40部、コーン油40部、パームオレイン20部）100ｇに対し表5に示す乳化剤（ｇ）を配合し、溶解させた油脂組成物を蒸し麺150gに対し3g噴霧し、本発明の実施例および比較例の蒸し麺を調製し5℃において1週間保管した。
(Examples 21 to 25, Comparative Examples 29 to 35)
Oil and fat composition containing 100 g of rapeseed oil, corn oil and palm olein (iodine value 65) (40 parts rapeseed oil, 40 parts corn oil, 20 parts palm olein) and the emulsifier (g) shown in Table 5 and dissolved. 3 g of the steamed noodles were sprayed on 150 g of steamed noodles to prepare steamed noodles of Examples and Comparative Examples of the present invention and stored at 5 ° C. for 1 week.
（実施例２６〜２８、比較例３６〜３８）
菜種油・コーン油の配合油（菜種油50部、コーン油50部）100ｇに対し表6に示す乳化剤（ｇ）を配合し、溶解させた油脂組成物を蒸し麺150gに対し3g噴霧し、蒸し麺を調製し5℃において1週間保管した。
(Examples 26 to 28, Comparative Examples 36 to 38)
The emulsifier (g) shown in Table 6 is blended with 100 g of rapeseed oil / corn oil blended oil (50 parts of rapeseed oil, 50 parts of corn oil), and 3 g of the dissolved oil composition is sprayed onto 150 g of steamed noodles. Was prepared and stored at 5 ° C. for 1 week.
（実施例２９、比較例３９〜４２）
表７に示した重量（ｇ）の油脂と乳化剤を配合し、溶解させた油脂組成物を蒸し麺150gに対し3g噴霧し、本発明の実施例および比較例の蒸し麺を調製し5℃において1週間保管した。
(Example 29, Comparative Examples 39 to 42)
The fats and oils and the emulsifier of the weight (g) shown in Table 7 were blended, and 3 g of the dissolved fat composition was sprayed on 150 g of steamed noodles to prepare steamed noodles of Examples and Comparative Examples of the present invention at 5 ° C. Stored for 1 week.
〔保存中の外観評価〕
実施例および比較例の麺を１週間保管後の外観を目視にて評価した。評価としては、外観上問題ないものを◎、やや曇り等がみられるが製品として問題ないものを○、やや白濁傾向があるものを△、完全に白濁していたり、油脂が固化しているもの×とした。結果を表８に示す。
[Appearance evaluation during storage]
The appearance after the noodles of Examples and Comparative Examples were stored for 1 week was visually evaluated. Evaluation is ◎ for those that have no problem in appearance, ○ for those that have some cloudiness but no problem as a product, △ for those that tend to be slightly cloudy, those that are completely cloudy or oils and fats are solidified X. The results are shown in Table 8.
〔ほぐれ性評価〕
熱したフライパンに菜種油10gを敷き、保存していた麺と水60ccを投入し、炒め、調理時および喫食時のほぐれ性、食味、保存時の外観について評価した。評価としては、非常に良いものを◎、普通のものを○、やや劣るものを△、悪いものを×とした。結果を表８に示す。
[Feeling evaluation]
A heated frying pan was laid with 10 g of rapeseed oil, and the stored noodles and 60 cc of water were added, and the friedness during cooking and cooking, the taste and the appearance during storage were evaluated. As the evaluation, ◎ was very good, ◯ was normal, △ was slightly inferior, and X was bad. The results are shown in Table 8.
（乳化剤の配合量）
表８の実施例１〜５、および比較例６、７で明らかなように乳化剤の配合量は、食用油脂１００重量部に対し、０．１〜５重量部で効果が得られることがわかった。乳化剤の配合量の多い場合には、調理時および喫食時のほぐれ性は非常に良好であるものの、乳化剤の風味を強く感じ、食味は悪かった。乳化剤の添加量の少ない場合には、調理時および喫食時のほぐれ性は十分な効果を得られなかった。他の食用油脂でも同様の結果であり、食用油脂による差は見られなかった（実施例６〜２５、比較例１３、１４、２０、２１、２７、２８、３４、３５）。
(Emulsifier content)
As is clear from Examples 1 to 5 and Comparative Examples 6 and 7 in Table 8, it was found that the amount of emulsifier was 0.1 to 5 parts by weight with respect to 100 parts by weight of edible fats and oils. . When the amount of the emulsifier was large, the looseness at the time of cooking and eating was very good, but the flavor of the emulsifier was felt strongly and the taste was poor. When the addition amount of the emulsifier was small, the looseness at the time of cooking and eating could not obtain a sufficient effect. It was the same result also with other edible fats and oils, and the difference by edible fats and oils was not seen (Examples 6-25, Comparative Examples 13, 14, 20, 21, 27, 28, 34, 35).
（乳化剤の種類）
表８の比較例１、２で明らかなように、ソルビタン脂肪酸エステル以外の乳化剤であるポリグリセリン脂肪酸エステルやショ糖脂肪酸エステルでは、調理時のほぐれ性は実施例よりやや劣り、喫食時のほぐれ性も十分な効果を得られなかった。他の食用油脂でも同様の結果であり、食用油脂による差は見られなかった（比較例８、９、１５、１６、２２、２３、２９、３０）。
(Type of emulsifier)
As is clear from Comparative Examples 1 and 2 in Table 8, the polyglycerin fatty acid ester and sucrose fatty acid ester, which are emulsifiers other than sorbitan fatty acid ester, are slightly inferior when cooked, and loosen when eaten. However, sufficient effects could not be obtained. It was the same result also with other edible fats and oils, and the difference by edible fats and oils was not seen (Comparative Examples 8, 9, 15, 16, 22, 23, 29, 30).
（HLB）
表８の実施例２６〜２８および比較例３６〜３８で明らかなように、ソルビタン脂肪酸エステルのHLBは１〜６の範囲で効果が得られ、それよりも高いHLBでは、ほぐれ性は十分な効果を得られず、また、保存時の外観もやや劣っていた。他の食用油脂でも同様の結果であり、食用油脂による差は見られなかった（実施例１、２、６、７、１１、１２、１６、１７、２１、２２、比較例４、５、１１、１２、１８、１９、２５、２６、３１、３２）。
(HLB)
As is clear from Examples 26 to 28 and Comparative Examples 36 to 38 in Table 8, the effect of HLB of sorbitan fatty acid ester is obtained in the range of 1 to 6, and in the case of higher HLB, the looseness is a sufficient effect. In addition, the appearance during storage was somewhat inferior. Similar results were obtained with other edible oils and fats, and no difference was observed between the edible oils and fats (Examples 1, 2, 6, 7, 11, 12, 16, 17, 21, 22, Comparative Examples 4, 5, 11). 12, 18, 19, 25, 26, 31, 32).
（特公昭57-14139号公報記載の油脂組成物の評価）
特公昭57-14139号公報の記載の実施例と同じ油脂組成物を評価した（比較例３９）。喫食時のほぐれ性はやや劣り、食味、保存時の外観もやや劣っていた。
(Evaluation of oil and fat composition described in Japanese Patent Publication No. 57-14139)
The same oil and fat composition as the example described in JP-B-57-14139 was evaluated (Comparative Example 39). The looseness at the time of eating was slightly inferior, and the taste and appearance at the time of storage were also slightly inferior.
（特開平7-39332号公報記載の油脂組成物の評価）
特開平7-39332号公報に記載の実施例と同じ油脂組成物を評価した（比較例４０）。調理時および喫食時のほぐれ性はやや劣り、保存時の外観もやや劣っていた。
(Evaluation of oil and fat composition described in JP-A-7-39332)
The same oil and fat composition as the example described in JP-A-7-39332 was evaluated (Comparative Example 40). The looseness during cooking and eating was slightly inferior, and the appearance during storage was also slightly inferior.
（特開2006-6132号公報記載の油脂組成物の評価）
特開2006-6132号公報に記載の実施例と同じ油脂組成物を評価した（比較例４１）。喫食時のほぐれ性はやや劣り、保存時の外観もやや劣っていた。また、乳化剤の風味を強く感じ、食味は悪かった。
(Evaluation of oil and fat composition described in JP-A-2006-6132)
The same oil and fat composition as the example described in JP-A-2006-6132 was evaluated (Comparative Example 41). The looseness at the time of eating was slightly inferior, and the appearance at the time of storage was also slightly inferior. Moreover, the flavor of the emulsifier was felt strongly and the taste was poor.
（特開平１１−２２１０３３号公報記載の油脂組成物の評価）
本発明の実施例２９と特開平１１−２２１０３３号公報に記載の実施例と同じ油脂組成物を評価した（比較例４２）。本発明の実施例２９では、ほぐれ性、食味ともに非常に良好であったが、比較例４２では、同一の食用油脂であるにもかかわらず、乳化剤の種類や配合が異なるため、喫食時のほぐれ性は実施例よりやや劣り、保存時の外観もやや劣っていた。他の食用油脂でも同様の結果であり、食用油脂による差は見られなかった（比較例３、１０、１７、２４、３１）。
(Evaluation of oil and fat composition described in JP-A-11-221033)
The same oil and fat composition as Example 29 of the present invention and the example described in JP-A-11-2221033 was evaluated (Comparative Example 42). In Example 29 of the present invention, both looseness and taste were very good. However, in Comparative Example 42, the type and composition of the emulsifiers differed even though they were the same edible oil and fat. The properties were slightly inferior to the examples, and the appearance during storage was also slightly inferior. Similar results were obtained with other edible oils and fats, and no difference was observed between the edible oils and fats (Comparative Examples 3, 10, 17, 24, 31).
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009165255A JP5086312B2 (en) | 2009-07-14 | 2009-07-14 | Method for producing noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009165255A JP5086312B2 (en) | 2009-07-14 | 2009-07-14 | Method for producing noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2011019412A true JP2011019412A (en) | 2011-02-03 |
| JP5086312B2 JP5086312B2 (en) | 2012-11-28 |
Family
ID=43630065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009165255A Active JP5086312B2 (en) | 2009-07-14 | 2009-07-14 | Method for producing noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5086312B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013000056A (en) * | 2011-06-16 | 2013-01-07 | Nisshin Oillio Group Ltd | Oil-and-fat composition for improving loosening property, non-fried food using the same, and method of manufacturing non-fried food |
| JP2013226120A (en) * | 2012-03-29 | 2013-11-07 | Nisshin Oillio Group Ltd | Edible oil-and-fat composition and food containing the same |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52128254A (en) * | 1976-04-19 | 1977-10-27 | Kanebo Ltd | Production of instant noodle |
| JPS5334943A (en) * | 1976-09-09 | 1978-03-31 | Otsuka Kagaku Yakuhin | Production of retorted noodle |
| JPS5615658A (en) * | 1979-07-18 | 1981-02-14 | Nisshin Oil Mills Ltd:The | Steamed vermicelli for fried chinese vermicelli |
| JPS5739749A (en) * | 1980-08-22 | 1982-03-05 | Meiji Milk Prod Co Ltd | Production of frozen spaghetti |
| JPH11221033A (en) * | 1998-02-05 | 1999-08-17 | Honen Corp | Oil-and-fat composition for noodle disentangling improvement |
| JP2006006132A (en) * | 2004-06-23 | 2006-01-12 | Riken Vitamin Co Ltd | Oil and fat composition for improving loosening property of noodles |
| JP2006081433A (en) * | 2004-09-15 | 2006-03-30 | Taiyo Kagaku Co Ltd | Noodle quality improver and method for producing noodle |
| JP2008043306A (en) * | 2006-08-21 | 2008-02-28 | J-Oil Mills Inc | Luster agent for noodle |
| JP2009011313A (en) * | 2007-06-05 | 2009-01-22 | Matsutani Chem Ind Ltd | Unfolding agent for gelatinized noodle |
-
2009
- 2009-07-14 JP JP2009165255A patent/JP5086312B2/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52128254A (en) * | 1976-04-19 | 1977-10-27 | Kanebo Ltd | Production of instant noodle |
| JPS5334943A (en) * | 1976-09-09 | 1978-03-31 | Otsuka Kagaku Yakuhin | Production of retorted noodle |
| JPS5615658A (en) * | 1979-07-18 | 1981-02-14 | Nisshin Oil Mills Ltd:The | Steamed vermicelli for fried chinese vermicelli |
| JPS5739749A (en) * | 1980-08-22 | 1982-03-05 | Meiji Milk Prod Co Ltd | Production of frozen spaghetti |
| JPH11221033A (en) * | 1998-02-05 | 1999-08-17 | Honen Corp | Oil-and-fat composition for noodle disentangling improvement |
| JP2006006132A (en) * | 2004-06-23 | 2006-01-12 | Riken Vitamin Co Ltd | Oil and fat composition for improving loosening property of noodles |
| JP2006081433A (en) * | 2004-09-15 | 2006-03-30 | Taiyo Kagaku Co Ltd | Noodle quality improver and method for producing noodle |
| JP2008043306A (en) * | 2006-08-21 | 2008-02-28 | J-Oil Mills Inc | Luster agent for noodle |
| JP2009011313A (en) * | 2007-06-05 | 2009-01-22 | Matsutani Chem Ind Ltd | Unfolding agent for gelatinized noodle |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013000056A (en) * | 2011-06-16 | 2013-01-07 | Nisshin Oillio Group Ltd | Oil-and-fat composition for improving loosening property, non-fried food using the same, and method of manufacturing non-fried food |
| JP2013226120A (en) * | 2012-03-29 | 2013-11-07 | Nisshin Oillio Group Ltd | Edible oil-and-fat composition and food containing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5086312B2 (en) | 2012-11-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4212276B2 (en) | Oil composition | |
| JP2008118987A (en) | Oil and fat composition for cooking rice | |
| JPWO2018123596A1 (en) | Unpleasant odor suppressor | |
| JP5191083B2 (en) | Plastic oil composition with long-term bloom suppressed | |
| TWI733878B (en) | Composition for suppressing unpleasant smell of food, method for producing the same, food containing the composition, and method for suppressing unpleasant smell of food | |
| JP6058927B2 (en) | Oil composition for frying | |
| JP6159537B2 (en) | Edible oil and fat composition and food containing the edible oil and fat composition | |
| JP2009201416A (en) | Oil-and-fat composition for solid roux | |
| JP5086312B2 (en) | Method for producing noodles | |
| JP4212520B2 (en) | Oil and fat composition for improving the looseness of noodles | |
| JP2017153472A (en) | Oil-and-fat composition for rice cooking and method for producing cooked rices | |
| JP5685338B1 (en) | Method for producing stir-fried cooked rice | |
| JP2005320445A (en) | Palm stearin-containing plastic oil and fat composition | |
| JP6369733B1 (en) | Oil composition | |
| JP5496300B2 (en) | Method for suppressing long-term bloom of oil and fat composition | |
| JP6682144B2 (en) | Texture improving oil and fat composition, method for producing the same, and method for improving texture of cooked food | |
| JP4657230B2 (en) | Oil composition for noodle skin | |
| JP7356793B2 (en) | Flavored rice and its manufacturing method | |
| JP2018046797A (en) | Oil and fat composition for improving texture and method for producing the same, and method for improving texture of cooking utensils | |
| JP5812709B2 (en) | Oil-and-fat composition for improving looseness, non-baked foods using oil-and-fat compositions for improving looseness, and method for producing non-fired foods | |
| JP4094241B2 (en) | Manufacturing method of noodles | |
| CN107205417B (en) | Oil and fat composition for solid oil-blended flour paste | |
| JP6472971B2 (en) | Oil composition for ruu | |
| US20190166867A1 (en) | Oil or fat composition for fried foods, method for producing oil or fat composition for fried foods, method for producing fried foods, and method for imparting cheese flavor to fried foods | |
| JP2005185210A (en) | Oil and fat composition for modifying egg roll wrapper and method for producing food using the composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20111216 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120822 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20120904 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20120906 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5086312 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150914 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150914 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |