JP2016026479A - Oil and fat composition for noodle dough and oils and fats for noodle dough, and method for production of noodles - Google Patents
Oil and fat composition for noodle dough and oils and fats for noodle dough, and method for production of noodles Download PDFInfo
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Abstract
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本発明は、麺類生地用油脂組成物および麺類生地用油脂ならびに麺類の製造法に関し、より詳しくは呈味が増強され風味が良好な麺類が得られる、麺類生地用油脂組成物および麺類生地用油脂ならびに麺類の製造法に関する。 The present invention relates to an oil and fat composition for noodle dough, an oil and fat for noodle dough, and a method for producing noodles, and more particularly, an oil and fat composition for noodle dough and an oil and fat for noodle dough, which can obtain noodles with enhanced taste and good flavor. And a method for producing noodles.
即席麺は、製麺原料を混練し、圧延、切出しして製麺し、蒸煮後、油揚げ、熱風乾燥処理により製造している。麺への味付けは、蒸煮後に着味液を噴霧等することで、着味工程を経ることにより、味付け乾燥麺を製造している。 Instant noodles are manufactured by kneading raw materials for noodle making, rolling and cutting to make noodles, steaming, frying and hot-air drying. Seasoning to noodles is producing seasoned dry noodles by passing the seasoning process by spraying the seasoning liquid after cooking.
即席麺には、上述の乾燥麺にスープを別添するものがある。スープは、調味料、香辛料、フレーバー等からなり、即席麺調理時のお湯に混合することで、風味良好な即席麺となる。 Some instant noodles have a soup attached to the dried noodles described above. The soup is made of seasonings, spices, flavors, and the like, and becomes instant noodles with good flavor by mixing with hot water during instant noodle cooking.
麺類生地の作製時に、油脂を混合する技術がある。特許文献１は、蒸煮前の麺帯で粉末油脂を打ち粉した後、圧延を行うことで、高い結着防止効果が得られる。特許文献２は、粉末状油脂を含む麺類生地から形成した生麺体を乾燥時に発泡化することで、多孔性の生地となり、短時間で復元する乾麺の製造法が開示されている。 There is a technique of mixing fats and oils when making noodle dough. In Patent Document 1, a high binding prevention effect can be obtained by performing powder rolling after powdered fats and oils in a noodle strip before cooking. Patent Document 2 discloses a method for producing dry noodles that can be made into a porous dough by refining a raw noodle body formed from a noodle dough containing powdered fats and oils during drying, and can be restored in a short time.
特許文献３は、有機酸を本来含まない油溶性の食品での呈味増強効果が開示されている。 Patent Document 3 discloses a taste enhancing effect in an oil-soluble food that does not originally contain an organic acid.
前記の通り、引用文献１〜引用文献２の製造法では、麺類の風味を向上させる効果は得られていない。 As described above, the effects of improving the flavor of noodles are not obtained in the production methods of Cited Documents 1 to 2.
本発明の目的は、比較的平易な方法で且つ、麺類の本来の風味を変質させることなく、風味、良好な麺類が得られる、麺類生地用油脂組成物および麺類生地用油脂を提供することにある。 An object of the present invention is to provide an oil / fat composition for noodle dough and an oil / fat for noodle dough, which can be obtained in a relatively simple manner and without changing the original flavor of the noodles. is there.
本発明者らは上記課題を解決するために、鋭意研究を重ねた結果、ごく少量の有機酸を含む麺類生地用油脂組成物を使用した麺類が、有機酸を含有しない油脂を使用した麺類と比較して風味良好、特に呈味が増強された麺が得られる事を見出し、本発明を完成させた。 As a result of intensive studies to solve the above problems, the present inventors have found that noodles using a fat and oil composition for noodle dough containing a very small amount of organic acid are noodles using fat and oil not containing organic acid. As a result, it was found that noodles having a good flavor and particularly enhanced taste were obtained, and the present invention was completed.
すなわち、本発明は、
（１） アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、ならびにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩を２重量ｐｐｍ〜１５００重量ｐｐｍ含有する、麺類生地用油脂組成物、
（２） （１）の麺類生地用油脂組成物を２０重量％以上含有し、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、ならびにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩を２重量ｐｐｍ〜３００重量ｐｐｍ含有する、麺類生地用油脂、
（３） 粉末状である、（２）の麺類生地用粉末状油脂、
（４） （２）または（３）の麺類生地用油脂を含有する麺類生地であって、麺類生地用油脂に由来する、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、ならびにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩の含有量が０．１重量ｐｐｍ〜５０重量ｐｐｍである麺類生地、
（５） 麺類生地１００重量部に対して、（２）または（３）の麺類生地用油脂を、０．１〜１０重量部含有する、（４）の麺類生地、
（６） 麺類練り込み用である、（２）または（３）の麺類生地用油脂、
（７） （６）の麺類練り込み用油脂を麺類に練り込むことを特徴とする、麺類の製造法、
（８） 麺類に練り込んだ後に、乾燥する工程を含む（７）の麺類の製造法、
（９） （６）の麺類練り込み用油脂を麺類に練り込むことを特徴とする、麺類の風味改善方法、
（１０） アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、ならびにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩を水性媒体に加えて、溶液状態で油脂に添加することを特徴とする（１）の麺類生地用油脂組成物の製造方法、である。
That is, the present invention
(1) Noodle dough containing at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and salts thereof, or a salt thereof from 2 ppm to 1500 ppm by weight Oil and fat composition,
(2) Contains at least 20% by weight of the oil and fat composition for noodle dough according to (1), and is at least one selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and salts thereof Oils and fats for noodle dough, containing 2 ppm to 300 ppm by weight of an organic acid or a salt thereof,
(3) Powdered fats and oils for noodle dough of (2), which are in powder form,
(4) A noodle dough comprising the fats and oils for noodle dough according to (2) or (3), and derived from the fats and oils for noodle dough, ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and salts thereof A noodle dough having a content of at least one organic acid or salt thereof selected from the group consisting of 0.1 ppm to 50 ppm by weight,
(5) The noodle dough according to (4), containing 0.1 to 10 parts by weight of the fat / oil for noodle dough according to (2) or (3) with respect to 100 parts by weight of the noodle dough,
(6) The fats and oils for noodle dough according to (2) or (3), which are for kneading noodles,
(7) A method for producing noodles, characterized by kneading the fats and oils for kneading noodles of (6) into noodles,
(8) The method for producing noodles according to (7), comprising a step of drying after kneading into the noodles,
(9) A method for improving the flavor of noodles, characterized by kneading the fats and oils for kneading noodles of (6) into noodles,
(10) Ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and at least one organic acid selected from the group consisting of these salts or a salt thereof are added to an aqueous medium and added to fats and oils in a solution state (1) A method for producing an oil / fat composition for noodle dough according to (1).
本発明により、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩を含む麺類生地用油脂組成物および麺類生地用油脂が得られ、かかる麺類生地用油脂組成物および／または麺類生地用油脂を使用することで、風味良好な麺類を提供することができる。なお本発明の麺類生地用油脂を練り込んだ麺類は製造直後の風味が良好なことは前述のとおりであるが、製造後の一定期間保存された後も通常の麺類生地用油脂を使用した麺と比べて良好な風味を維持することができる。なお本発明の麺類生地用油脂を練り込んだ麺類では、呈味向上、特にスパイス感の向上が得られるため、使用する呈味剤、スパイスの量を削減することができる。 According to the present invention, ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and at least one organic acid selected from the group consisting of these salts or a salt and fat composition for noodle dough and noodle dough Oils and fats can be obtained, and noodles with good flavor can be provided by using such oil and fat compositions for noodle dough and / or oils and fats for noodle dough. As described above, the noodles kneaded with the fats and oils for noodle dough of the present invention have a good flavor immediately after production, but the noodles using normal fats and oils for noodle dough after being stored for a certain period after production. Can maintain a good flavor. In addition, in the noodles kneaded with the fats and oils for noodle dough of the present invention, an improvement in taste, particularly an improvement in spice feeling, can be obtained, so that the amount of the flavoring agent and spice used can be reduced.
本発明における麺類は、フライ麺、ノンフライ麺等の即席麺、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。好ましくは即席麺である。 Examples of the noodles in the present invention include instant noodles such as fried noodles and non-fried noodles, steamed noodles such as yakisoba, boiled noodles such as buckwheat, udon and spaghetti, and raw noodles such as raw Chinese noodles. Instant noodles are preferred.
本発明の麺類生地用油脂組成物および／または麺類生地用油脂は、麺類生地中に麺類生地用油脂組成物および／または麺類生地用油脂を含有させることで本発明の効果を得ることができる。麺類生地中に麺類生地用油脂組成物および／または麺類生地用油脂を含有させる方法は、麺類生地中に本発明の麺類生地用油脂組成物および／または麺類生地用油脂を含有することができればいかなる方法を用いても良いが、茹であがった麺類に噴霧する方法や、麺類生地中に麺類生地用油脂組成物および／または麺類生地用油脂を含有させる方法が例示できる。好ましくは麺類生地中に麺類生地用油脂組成物および／または麺類生地用油脂を含有させる方法として、麺類生地に練り込む方法が例示できる。 The oil and fat composition for noodle dough and / or the oil and fat for noodle dough of the present invention can obtain the effects of the present invention by containing the oil and fat composition for noodle dough and / or the fat and oil for noodle dough in the noodle dough. The noodle dough oil / fat composition and / or the noodle dough oil / fat may be added to any method as long as the noodle dough oil / fat composition and / or noodle dough oil / fat of the present invention can be contained in the noodle dough. Although a method may be used, a method of spraying noodles that have been boiled and a method of containing a fat and oil composition for noodle dough and / or a fat and oil for noodle dough in the noodle dough can be exemplified. Preferably, the method of kneading the noodle dough into the noodle dough can be exemplified as a method for containing the oil and fat composition for noodle dough and / or the fat and oil for noodle dough in the noodle dough.
本発明の麺類生地用油脂組成物は、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩を２重量ｐｐｍ〜１５００重量ｐｐｍ含有する。好ましくは５重量ｐｐｍ〜１０００重量ｐｐｍ、より好ましくは１０重量ｐｐｍ〜５００重量ｐｐｍ、さらに好ましくは１０重量ｐｐｍ〜３００重量ｐｐｍ、最も好ましくは１０重量ｐｐｍ〜１５０重量ｐｐｍである。２重量ｐｐｍ未満では、風味改善効果が不十分となるため好ましくない。１５００重量ｐｐｍを超えても、効果が増強されないため、上限を超えて含有させる必然性はない。 The oil and fat composition for noodle dough of the present invention contains at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and salts thereof, or a salt thereof from 2 ppm to 2 ppm. Contains 1500 ppm by weight. Preferably they are 5 weight ppm-1000 weight ppm, More preferably, they are 10 weight ppm-500 weight ppm, More preferably, they are 10 weight ppm-300 weight ppm, Most preferably, they are 10 weight ppm-150 weight ppm. If it is less than 2 ppm by weight, the flavor improving effect becomes insufficient, which is not preferable. Even if it exceeds 1500 ppm by weight, the effect is not enhanced, so there is no necessity to contain it beyond the upper limit.
本発明の麺類生地用油脂組成物および／または麺類生地用油脂は、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩を使用するが、食品や医薬品用として一般に用いられているもので良く単独で用いてもよいし、２種以上を組み合わせて使用しても良い。好ましくは、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩として、アスコルビン酸またはエリソルビン酸を主成分として含有し、より好ましくは、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩としてアスコルビン酸を主成分として含有し、効率的に油脂中に分散できる点で、さらに好ましくは、アスコルビン酸またはエリソルビン酸であり、最も好ましくは、アスコルビン酸を単独で使用することが好ましい。 The oil and fat composition for noodle dough and / or the fat and oil for noodle dough of the present invention comprises at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and salts thereof. Although the salt is used, it may be used generally for foods and pharmaceuticals and may be used alone or in combination of two or more. Preferably, ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and at least one organic acid selected from the group consisting of these salts, or a salt thereof, containing ascorbic acid or erythorbic acid as a main component. More preferably, ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and at least one organic acid selected from the group consisting of these salts or a salt thereof ascorbic acid as a main component, More preferably, it is ascorbic acid or erythorbic acid, and most preferably ascorbic acid is used alone because it can be dispersed in oils and fats.
本発明の麺類生地用油脂組成物を得る方法は、効率的かつ均質に油脂中に分散できる点で、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、及びリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸又はその塩を水性媒体に加えて、溶液状態で油脂に添加することが好ましい。例えば、アスコルビン酸を含有してなる油脂組成物を得ようとすれば、７０℃に加熱した油脂中に１％アスコルビン酸水溶液を規定量加え、５０〜１８０℃、０．５〜１００Ｔｏｒｒの減圧条件下で攪拌しながら１５分間〜１時間処理して十分に脱水を行うことにより、アスコルビン酸を含有する麺類生地用油脂組成物を得ることができる。また、上記の方法以外にアスコルビン酸の結晶が析出しないよう油脂へ分散させる方法があれば適宜用いることができ、その場合に乳化剤を用いてもよい。 The method for obtaining the oil and fat composition for noodle dough according to the present invention is selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and salts thereof in that it can be efficiently and uniformly dispersed in the oil and fat. It is preferable to add at least one organic acid or salt thereof added to the aqueous medium and add it to the oil in a solution state. For example, if an oil or fat composition containing ascorbic acid is to be obtained, a specified amount of 1% ascorbic acid aqueous solution is added to the oil and fat heated to 70 ° C., and the reduced pressure condition of 50 to 180 ° C. and 0.5 to 100 Torr. An oil and fat composition for noodle dough containing ascorbic acid can be obtained by sufficiently dehydrating by treating for 15 minutes to 1 hour with stirring under. Moreover, if there exists the method of disperse | distributing to fats and oils so that the crystal | crystallization of ascorbic acid may not precipitate other than said method, it can use suitably, In that case, you may use an emulsifier.
本発明の麺類生地用油脂組成物は、本発明の有効成分を効率良く含有させるために、乳化剤を使用しても良い。乳化剤は、W/O型乳化作用を有する乳化剤であれば特に制限はなく、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等を使用することができる。好ましい乳化剤として、ポリグリセリン縮合リシノレイン酸エステルが使用できる。例えば、市販されている理研ビタミン株式会社製 ポエムPR-100、ポエム PR-300、阪本薬品工業株式会社製 SYグリスターCRS-75、SYグリスターCR-ED、太陽化学株式会社製 サンソフト818H等が例示できる。麺類生地用油脂組成物中の乳化剤含有量は有機酸またはその塩の含有量の４倍以下、好ましくは３倍以下である。乳化剤が有機酸またはその塩の含有量の４倍を超えると、得られる効果との対比で、非効率であるため好ましくない。また、乳化剤由来の好ましくない風味も感じられるようになるため好ましくない。 The oil and fat composition for noodle dough of the present invention may use an emulsifier in order to efficiently contain the active ingredient of the present invention. The emulsifier is not particularly limited as long as it is an emulsifier having a W / O type emulsifying action, and polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like can be used. As a preferred emulsifier, polyglycerin condensed ricinoleic acid ester can be used. For example, commercially available RIKEN Vitamin Co., Ltd. Poem PR-100, Poem PR-300, Sakamoto Yakuhin Co., Ltd. SY Glyster CRS-75, SY Glyster CR-ED, Taiyo Kagaku Co., Ltd. Sunsoft 818H etc. it can. The emulsifier content in the oil and fat composition for noodle dough is 4 times or less, preferably 3 times or less, the content of the organic acid or a salt thereof. If the emulsifier exceeds 4 times the content of the organic acid or salt thereof, it is not preferable because it is inefficient in comparison with the effect obtained. Moreover, since the undesirable flavor derived from an emulsifier comes to be felt, it is not preferable.
本発明において麺類の製造法は、公知の方法を使用することができる。具体的には、主原料の小麦粉や澱粉に、水、食塩、かんすい、油脂など通常使用可能な食品及び添加物を加え、混練することで、麺類生地を作製することができる。作製した麺類生地は、圧延、切出し後、蒸煮処理により、澱粉がα化される。α化後は、熱風乾燥により、ノンフライ麺とすることができ、あるいは、油でフライすることにより、フライ麺とすることができる。 In the present invention, a known method can be used as a method for producing noodles. Specifically, a noodle dough can be prepared by adding normally usable foods and additives such as water, salt, rice cake, and fats and oils to the main raw material wheat flour and starch and kneading them. The produced noodle dough is subjected to steaming after the rolling and cutting, and the starch is turned into α. After pregelatinization, non-fried noodles can be obtained by hot-air drying, or fried noodles can be obtained by frying with oil.
本発明の麺類生地用油脂組成物および／または麺類生地用油脂に使用することができる油脂の種類は特に限定はされないが、一般に用いられている食用油脂より適宜選択して用いることが出来る。一例としては、大豆油、菜種油、コーン油、綿実油、落花生油、ひまわり油、こめ油、ベニバナ油、サフラワー油、オリーブ油、ゴマ油、エゴマ油、グレープシード油、亜麻仁油、パーム油、ヤシ油、パーム核油等の植物油脂並びに牛脂、豚脂等の動物脂であることができ、必要に応じてこれらを分別、水素添加、エステル交換等を施した加工油脂の単品又は、これらの組み合わせでも良い。好ましくは、大豆油、菜種油、コーン油、ひまわり油、パーム油である。油脂は、油脂の種類により、室温で液体あるいは固体の状態で存在するが、油脂の形態は、特に限定されない。 The type of fats and oils that can be used in the oil and fat composition for noodle dough and / or the fats and oils for noodle dough of the present invention is not particularly limited, but can be appropriately selected from edible fats and oils that are generally used. Examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, sesame oil, grape seed oil, linseed oil, palm oil, palm oil, It can be vegetable oils such as palm kernel oil and animal fats such as beef tallow and pork tallow, and these can be separated, hydrogenated, transesterified, etc. . Preferred are soybean oil, rapeseed oil, corn oil, sunflower oil, and palm oil. Oils and fats exist in a liquid or solid state at room temperature depending on the types of oils and fats, but the form of the oils and fats is not particularly limited.
また本発明における麺類生地用油脂は、自体公知の方法により粉末化することができる。粉末状油脂の作製は、溶解した油脂を冷却塔(チラー)の中へ噴霧して粉末化するスプレークーリング法、溶解した油脂を冷却されたドラム上に流し、固化せしめて掻きとるドラムフレーク法、水中油型の乳化液をスプレードライヤーなどで噴霧乾燥して粉末化するスプレードライ法などが挙げられ、本発明における麺類生地用油脂の粉末化の方法は特に限定されることはない。 Moreover, the fats and oils for noodle dough in this invention can be pulverized by a method known per se. Preparation of powdered fats and oils is a spray cooling method in which melted fats and oils are sprayed into a cooling tower (chiller) to powderize, a drum flake method in which melted fats and oils are poured on a cooled drum, solidified and scraped, Examples thereof include a spray drying method in which an oil-in-water emulsion is spray-dried with a spray dryer or the like to form powder, and the method for pulverizing the oil and fat for noodle dough in the present invention is not particularly limited.
本発明における麺類生地用油脂の粉末化の方法を例示すると、７０℃に加温し完全に溶解した麺類生地用油脂を、良く攪拌し冷却されたドラム上に流し、固化した油脂をかきとり粉砕した後、１０メッシュの篩を通過させ、粉末状の油脂を得ることができる。また、レシチンやグリセリン脂肪酸エステルなどの乳化剤等を溶解した麺類生地用油脂、または麺類生地用油脂と他の食用油脂と混合した油脂と、カゼインナトリウム等の蛋白、デキストリン等の糖質を溶解した水相を混合し、ホモゲナイザー等の乳化装置を使用して水中油型の乳化液を作製した後、スプレードライヤーにて噴霧乾燥することによって、粉末状の麺類生地用油脂を得ることができる。 Exemplifying the method of pulverizing noodle dough fats and oils in the present invention, the noodle dough fats heated to 70 ° C. and completely dissolved were poured on a well-stirred and cooled drum, and the solidified fats were scraped and pulverized. After that, a 10-mesh sieve can be passed to obtain a powdery oil. In addition, fats and oils for noodle dough in which an emulsifier such as lecithin and glycerin fatty acid ester is dissolved, or fats and oils mixed with fats and oils for noodle dough and other edible fats, and water in which sugars such as sodium caseinate and proteins and dextrins are dissolved. The phases are mixed, an oil-in-water emulsion is prepared using an emulsifier such as a homogenizer, and then spray-dried with a spray dryer to obtain a powdered fat for noodle dough.
本発明の麺類生地用油脂は、本発明の麺類生地用油脂組成物と食用油脂を配合することで得られるが、好ましくは本発明の麺類生地用油脂組成物を２０重量％以上含有し、麺類に適した風味が得られる点で、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩を２重量ｐｐｍ〜３００重量ｐｐｍ含有することが好ましい。アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩の含有量は、より好ましくは２重量ｐｐｍ〜２００重量ｐｐｍ、さらに好ましくは５重量ｐｐｍ〜１５０重量ｐｐｍ、最も好ましくは５重量ｐｐｍ〜１００重量ｐｐｍである。有機酸またはその塩の含有量が２重量ｐｐｍ未満では、期待する効果が得られない。３００重量ｐｐｍを超えても、効果が増強されないため、上限を超えて含有させる必然性はない。 The fat and oil for noodle dough of the present invention is obtained by blending the fat and oil composition for noodle dough and the edible fat and oil of the present invention, and preferably contains 20% by weight or more of the fat and oil composition for noodle dough of the present invention. At least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, and malic acid, and salts thereof, or a salt thereof is 2 to 300 ppm by weight. It is preferable to contain ppm by weight. The content of at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, and malic acid, and salts thereof or a salt thereof is more preferably 2 ppm by weight to 200 ppm by weight, More preferably, it is 5 weight ppm-150 weight ppm, Most preferably, it is 5 weight ppm-100 weight ppm. If the content of the organic acid or its salt is less than 2 ppm by weight, the expected effect cannot be obtained. Even if it exceeds 300 ppm by weight, the effect is not enhanced, so there is no necessity to make it exceed the upper limit.
本発明の麺類生地用油脂を含有する麺類生地は、好ましくは麺類生地用油脂に由来する、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、及びリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸又はその塩の含有量が０．１重量ｐｐｍ〜５０重量ｐｐｍである。より好ましくは０．２重量ｐｐｍ〜３０重量ｐｐｍ、さらに好ましくは０．２重量ｐｐｍ〜５重量ｐｐｍである。かかる含有量の麺類生地が得られれば、本発明の麺類生地用油脂の含有量範囲は適宜選択して使用することができるが、好ましくは麺類生地１００重量部に対して、本発明の麺類生地用油脂を、０．１〜１０重量部含有させることが好ましい。より好ましくは０．１〜５重量部、である。なお本明細書において麺類生地中の含量は、フライ前の含量の計算値である。 The noodle dough containing the oil for noodle dough of the present invention is preferably at least selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and salts thereof derived from the oil for noodle dough The content of one organic acid or a salt thereof is 0.1 ppm by weight to 50 ppm by weight. More preferably, it is 0.2 weight ppm-30 weight ppm, More preferably, it is 0.2 weight ppm-5 weight ppm. If the noodle dough having such a content is obtained, the content range of the fats and oils for noodle dough of the present invention can be appropriately selected and used. Preferably, the noodle dough of the present invention is used with respect to 100 parts by weight of the noodle dough. It is preferable to contain 0.1 to 10 parts by weight of oil or fat. More preferably, it is 0.1 to 5 parts by weight. In addition, in this specification, the content in noodle dough is a calculated value of the content before frying.
本発明の麺類生地用油脂組成物および／または麺類生地用油脂を使用することで、麺類の風味を改善することができる。具体的には、麺そのもの、麺を含むスープに含まれる呈味が向上する。例えばラーメンには、ガーリックや胡椒といったスパイスを使用して風味の向上を図られるが、本発明の麺類練り込み用油脂組成物および／または麺類練り込み用油脂を使用することで、これらのスパイス感が増す。 By using the oil / fat composition for noodle dough and / or the oil / fat for noodle dough of the present invention, the flavor of the noodles can be improved. Specifically, the taste of noodles themselves and soups containing noodles is improved. For example, for ramen, spices such as garlic and pepper can be used to improve the flavor. However, by using the oil and fat composition for kneading noodles and / or the oil and fat for kneading noodles of the present invention, these spice feelings can be obtained. Increase.
以下に本発明の実施例を示し本発明をより詳細に説明する。なお、例中、％及び部は重量基準を意味する。 Examples of the present invention will be described below to explain the present invention in more detail. In the examples,% and part mean weight basis.
＜麺類生地用油脂Aで使用する油脂組成物である、アスコルビン酸含有油脂の作製方法＞
アスコルビン酸（和光純薬工業株式会社製、商品名：Ｌ−アスコルビン酸、純度：９９．５％）を水に加え、１％アスコルビン酸水溶液を作製する。次いで５０℃に加温したパームオレイン（不二製油株式会社製、商品名：パームエースＮ）１００重量部に対し１％アスコルビン酸水溶液を０．５重量部加えて混合し、６０℃、１０Ｔｏｒｒの減圧条件下で、攪拌しながら３０分間脱水処理を行った。脱水処理を行った後、ＴＯＹＯ Ｎｏ．５Ｃ濾紙（１μｍ相当）にて濾過し、麺類生地用油脂組成物として、アスコルビン酸含有パームオレインを得た。
<Method for producing ascorbic acid-containing fat / oil, which is an oil / fat composition used in fat / fat A for noodle dough>
Ascorbic acid (trade name: L-ascorbic acid, purity: 99.5%, manufactured by Wako Pure Chemical Industries, Ltd.) is added to water to prepare a 1% ascorbic acid aqueous solution. Next, 0.5 parts by weight of 1% ascorbic acid aqueous solution was added to and mixed with 100 parts by weight of palm olein (Fuji Oil Co., Ltd., trade name: Palm Ace N) heated to 50 ° C., and mixed at 60 ° C. and 10 Torr. Dehydration was performed for 30 minutes with stirring under reduced pressure. After dehydration treatment, TOYO No. It filtered with 5C filter paper (equivalent to 1 micrometer), and ascorbic acid containing palm olein was obtained as an oil-fat composition for noodle dough.
＜アスコルビン酸定量法＞
密閉可能な容器中に油脂を加え油脂と等量の５％メタリン酸水溶液と油脂２倍量のヘキサンを加え、振とう攪拌を行う。静置後水相部の２４６ｎｍの吸光度を測定する。別途既知量のアスコルビン酸水溶液により２４６ｎｍの吸光度を測定し検量線を作製し濃度未知試料の定量に使用する。上記にて得られたアスコルビン酸含有パームオレインのアスコルビン酸含量は１６．１重量ｐｐｍであった。
<Ascorbic acid quantification method>
Add fats and oils into a sealable container, add 5% aqueous metaphosphoric acid solution equivalent to the fats and oils and double the amount of hexanes, and shake and stir. After standing, the absorbance at 246 nm of the aqueous phase is measured. Separately, the absorbance at 246 nm is measured with a known amount of ascorbic acid aqueous solution to prepare a calibration curve, which is used for quantification of a sample of unknown concentration. The ascorbic acid content of the ascorbic acid-containing palm olein obtained above was 16.1 ppm by weight.
［麺類生地用油脂Ａの作製］
上記で作製した、アスコルビン酸を１６．１重量ｐｐｍ含有したアスコルビン酸含有パームオレイン３１．１部とアスコルビン酸無添加のパームオレイン６８．９部を混合し、アスコルビン酸含量が５．０重量ｐｐｍの麺類生地用油脂Aを得た。
[Preparation of fat and oil A for noodle dough]
The above prepared 31.1 parts of ascorbic acid-containing palm olein containing 16.1 ppm by weight of ascorbic acid and 68.9 parts of palm olein without addition of ascorbic acid were mixed, and the ascorbic acid content was 5.0 ppm by weight. Oil and fat A for noodle dough was obtained.
［麺類生地用油脂Ｂの作製］
アスコルビン酸（和光純薬工業株式会社製、商品名：Ｌ−アスコルビン酸、純度：９９．５％）を水に加え、１％アスコルビン酸水溶液を作製する。次いで５０℃に加温したパームオレイン（不二製油株式会社製、商品名：パームエースＮ）１００重量部に対し、乳化剤（理研ビタミン株式会社製 ポエムPR-100）０．００３部を加えて溶解し、１％アスコルビン酸水溶液０．１５部加えた後、ホモミキサー（ＴＫ ＲＯＢＯ ＭＩＸ：特殊機化工業株式会社製）にて１００００ｒｐｍで１０分の撹拌を行った。その後、５０℃、１０ｔｏｒｒの減圧条件下で、攪拌しながら３０分間脱水処理を行って得られた、アスコルビン酸含量が１５重量ｐｐｍの麺類生地用油脂組成物をそのまま、他の食用油脂を配合せずに麺類生地用油脂Bとして使用した。
[Preparation of fat and oil B for noodle dough]
Ascorbic acid (trade name: L-ascorbic acid, purity: 99.5%, manufactured by Wako Pure Chemical Industries, Ltd.) is added to water to prepare a 1% ascorbic acid aqueous solution. Next, 1003 parts by weight of palm olein (Fuji Oil Co., Ltd., trade name: Palm Ace N) heated to 50 ° C is dissolved by adding 0.003 part of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.). And after adding 0.15 part of 1% ascorbic acid aqueous solution, it stirred for 10 minutes at 10000 rpm with the homomixer (TK ROBO MIX: made by Special Machine Industry Co., Ltd.). After that, dehydrated for 30 minutes with stirring under reduced pressure conditions of 50 ° C. and 10 torr, the ascorbic acid content for noodle dough with 15 ppm by weight as it is, and other edible fats and oils were added. It was used as fat and oil B for noodle dough.
［麺類生地用油脂Cの作製］
アスコルビン酸（和光純薬工業株式会社製、商品名：Ｌ−アスコルビン酸、純度：９９．５％）を水に加え、１％アスコルビン酸水溶液を作製する。次いで５０℃に加温したパームオレイン（不二製油株式会社製、商品名：パームエースＮ）１００重量部に対し、乳化剤（理研ビタミン株式会社製 ポエムPR-100）０．０２部を加えて溶解し、１％アスコルビン酸水溶液１．０部加えた後、ホモミキサー（ＴＫ ＲＯＢＯ ＭＩＸ：特殊機化工業株式会社製）にて１００００ｒｐｍで１０分の撹拌を行った。その後、５０℃、１０ｔｏｒｒの減圧条件下で、攪拌しながら３０分間脱水処理を行って得られた、アスコルビン酸含量が１００重量ｐｐｍの麺類生地用油脂組成物をそのまま、他の食用油脂を配合せずに麺類生地用油脂Cとして使用した。
[Preparation of fat and oil C for noodle dough]
Ascorbic acid (trade name: L-ascorbic acid, purity: 99.5%, manufactured by Wako Pure Chemical Industries, Ltd.) is added to water to prepare a 1% ascorbic acid aqueous solution. Next, 0.02 part of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) is added to 100 parts by weight of palm olein (Fuji Oil Co., Ltd., trade name: Palm Ace N) heated to 50 ° C. Then, 1.0 part of a 1% ascorbic acid aqueous solution was added, followed by stirring for 10 minutes at 10,000 rpm with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, the edible fat / oil composition for noodle dough having an ascorbic acid content of 100 ppm by weight, obtained by dehydrating for 30 minutes with stirring under reduced pressure conditions of 50 ° C. and 10 torr, is directly mixed with other edible fats / oils. It was used as a fat / oil C for noodle dough.
［麺類生地用油脂Dの作製］
アスコルビン酸（和光純薬工業株式会社製、商品名：Ｌ−アスコルビン酸、純度：９９．５％）を水に加え、１％アスコルビン酸水溶液を作製する。次いで５０℃に加温したパームオレイン（不二製油株式会社製、商品名：パームエースＮ）１００重量部に対し、乳化剤（理研ビタミン株式会社製 ポエムPR-100）０．０６部を加えて溶解し、１％アスコルビン酸水溶液３．０部加えた後、ホモミキサー（ＴＫ ＲＯＢＯ ＭＩＸ：特殊機化工業株式会社製）にて１００００ｒｐｍで１０分の撹拌を行った。その後、５０℃、１０ｔｏｒｒの減圧条件下で、攪拌しながら３０分間脱水処理を行って得られた、アスコルビン酸含量が３００重量ｐｐｍの麺類生地用油脂組成物をそのまま、他の食用油脂を配合せずに麺類生地用油脂Dとして使用した。
[Preparation of fat and oil D for noodle dough]
Ascorbic acid (trade name: L-ascorbic acid, purity: 99.5%, manufactured by Wako Pure Chemical Industries, Ltd.) is added to water to prepare a 1% ascorbic acid aqueous solution. Next, 0.06 part of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) is added to 100 parts by weight of palm olein (Fuji Oil Co., Ltd., trade name: Palm Ace N) heated to 50 ° C. and dissolved. Then, after adding 3.0 parts of 1% ascorbic acid aqueous solution, the mixture was stirred for 10 minutes at 10,000 rpm with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, the edible oil composition for noodle dough with an ascorbic acid content of 300 ppm by weight obtained by performing dehydration treatment for 30 minutes with stirring under a reduced pressure condition of 50 ° C. and 10 torr is directly mixed with other edible oils and fats. It was used as oil D for noodle dough.
［麺類生地用油脂Eの作製］
リンゴ酸（和光純薬工業株式会社製、商品名：ＤＬ−リンゴ酸、純度：９９．０％）を水に加え、１％リンゴ酸水溶液を作製する。次いで５０℃に加温したパームオレイン（不二製油株式会社製、商品名：パームエースＮ）１００重量部に対し、乳化剤（理研ビタミン株式会社製 ポエムPR-100）０．００３部を加えて溶解し、１％リンゴ酸水溶液０．１５部加えた後、ホモミキサー（ＴＫ ＲＯＢＯ ＭＩＸ：特殊機化工業株式会社製）にて１００００ｒｐｍで１０分の撹拌を行った。その後、５０℃、１０ｔｏｒｒの減圧条件下で、攪拌しながら３０分間脱水処理を行って得られた、リンゴ酸含量が１５重量ｐｐｍのパームオレインをそのまま、他の食用油脂を配合せずに麺類生地用油脂Eとして使用した。
[Preparation of fat and oil E for noodle dough]
Malic acid (trade name: DL-malic acid, purity: 99.0%) manufactured by Wako Pure Chemical Industries, Ltd. is added to water to prepare a 1% malic acid aqueous solution. Next, 1003 parts by weight of palm olein (Fuji Oil Co., Ltd., trade name: Palm Ace N) heated to 50 ° C is dissolved by adding 0.003 part of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.). And after adding 0.15 part of 1% malic acid aqueous solution, it stirred for 10 minutes at 10,000 rpm with the homomixer (TK ROBO MIX: made by Special Machine Chemical Industry Co., Ltd.). Then, the noodle dough is obtained by subjecting the palm olein having a malic acid content of 15 ppm by weight to the dehydration treatment for 30 minutes with stirring under reduced pressure conditions of 50 ° C. and 10 torr without adding other edible oils and fats. Used as oil E.
［麺類生地用油脂Fの作製］
アスコルビン酸（和光純薬工業株式会社製、商品名：Ｌ−アスコルビン酸、純度：９９．５％）を水に加え、１％アスコルビン酸水溶液を作製する。次いで８０℃に加温したパーム極度硬化油１００重量部に対し、乳化剤（理研ビタミン株式会社製 ポエムPR-100）０．０２部を加えて溶解し、１％アスコルビン酸水溶液１．０部加えた後、ホモミキサー（ＴＫ ＲＯＢＯ ＭＩＸ：特殊機化工業株式会社製）にて１００００ｒｐｍで１０分の撹拌を行った。その後、８０℃、１０ｔｏｒｒの減圧条件下で、攪拌しながら３０分間脱水処理し、スプレークーラーにより粉末化を行って得られた、アスコルビン酸含量が１００重量ｐｐｍの麺類生地用油脂組成物をそのまま、他の食用油脂を配合せずに麺類生地用油脂Fとして使用した。
[Preparation of oil and fat F for noodle dough]
Ascorbic acid (trade name: L-ascorbic acid, purity: 99.5%, manufactured by Wako Pure Chemical Industries, Ltd.) is added to water to prepare a 1% ascorbic acid aqueous solution. Next, 0.02 part of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) was added to 100 parts by weight of palm extremely hardened oil heated to 80 ° C. and dissolved, and 1.0 part of a 1% ascorbic acid aqueous solution was added. Thereafter, the mixture was stirred for 10 minutes at 10,000 rpm with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 80 ° C. and 10 torr, dehydrated for 30 minutes with stirring, and obtained by pulverizing with a spray cooler, the ascorbic acid content of 100 wt ppm noodle dough oil and fat composition as it is, It was used as fats and oils F for noodle dough without blending other edible fats and oils.
［麺類生地用油脂Gの作製］
１１０℃に加温したパームオレイン（不二製油株式会社製、商品名：パームエースＮ）１００重量部に対し、アスコルビン酸パルミテート（和光純薬工業株式会社製、商品名：パルミチン酸Ｌ−アスコルビン酸、純度：９７．０％）を０．００１５部添加し、ホモミキサー（ＴＫ ＲＯＢＯ ＭＩＸ：特殊機化工業株式会社製）にて１００００ｒｐｍで１０分の撹拌を行って得られた、アスコルビン酸パルミテート含量が１５重量ｐｐｍのパームオレインをそのまま、他の食用油脂を配合せずに麺類生地用油脂Gとして使用した。
[Preparation of oil and fat G for noodle dough]
Ascorbic acid palmitate (manufactured by Wako Pure Chemical Industries, Ltd., trade name: palmitic acid L-ascorbic acid) with respect to 100 parts by weight of palm olein (Fuji Oil Industries, trade name: Palm Ace N) heated to 110 ° C. , Purity: 97.0%) was added, and ascorbyl palmitate content obtained by stirring for 10 minutes at 10,000 rpm with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.) However, 15 wt ppm of palm olein was used as it was as a fat and oil G for noodle dough without blending other edible fats and oils.
[麺類生地用油脂Ｈの作製]
麺類生地用油脂Ｃ６５部と乳化剤 (グリセリン脂肪酸エステル 理研ビタミン製「エマルジーMS」、)２部を混合した油相部と、水１００部とデキストリン(松谷化学製 「TK-15」) ２５部、カゼインナトリウム８部を混合した水相部を調合し、ホモミキサー（ＴＫ ROBO ＭＩＸ：特殊機化工業株式会社製）にて、８５００ｒｐｍ、５分予備乳化した後、ホモゲナイザー（深尾機械（株）製）を用い、１５０Ｋｇ/cm2 の均質化圧で均質化し、スプレードライヤー(日本ビュッヒ製 Ｂ２９０)を用いて、熱風温度 １７５℃で噴霧乾燥して粉末化を行って得られた、アスコルビン酸含量が６５重量ｐｐｍの麺類生地用油脂組成物をそのまま、他の食用油脂を配合せずに麺類生地用油脂Ｈとして使用した。
[Preparation of oil and fat H for noodle dough]
Oil phase part mixed with 65 parts fat and oil for noodle dough and emulsifier (glycerin fatty acid ester “Emalgie MS” manufactured by Riken Vitamin), 100 parts water and 25 parts dextrin (“TK-15” manufactured by Matsutani Chemical), casein A water phase part mixed with 8 parts of sodium was prepared and pre-emulsified with a homomixer (TK ROBO MIX: made by Tokushu Kika Kogyo Co., Ltd.) at 8500 rpm for 5 minutes, and then a homogenizer (made by Fukao Machine Co., Ltd.) was used. The ascorbic acid content obtained by spray drying at a hot air temperature of 175 ° C. using a spray dryer (B290, manufactured by Nihon Büch) using a spray dryer (Buch 290, Japan) is 65 ppm by weight. The oil and fat composition for noodle dough was used as it was as the fat and oil for noodle dough without adding other edible oils and fats.
＜麺の作製方法＞
小麦粉９２０ｇ、馬鈴薯でん粉８０ｇと、液状の油脂３０ｇ、あるいは粉末油脂３０ｇとをミキサーに投入した。３３０ｇの水に食塩２０ｇ、かんすい３ｇを加えて撹拌溶解した後に、前記ミキサー内に投入し、混練して麺類生地とした。前記麺類生地を常法に従ってロール圧延して１．７０ｍｍの厚さとし、３０番角刃で切り出して生麺線とした。生麺線を定量にカットし、スチームオーブンで１００℃、３分間蒸煮した後、１４０℃、９０秒間、パーム油（不二製油株式会社製、商品名：精製パーム油T）フライして、フライ麺を得た。
<Noodle production method>
920 g of wheat flour, 80 g of potato starch, 30 g of liquid oil or fat, or 30 g of powdered oil or fat were charged into a mixer. After adding 20 g of salt and 3 g of potassium to 330 g of water and dissolving with stirring, the mixture was put into the mixer and kneaded to prepare noodle dough. The noodle dough was roll-rolled according to a conventional method to a thickness of 1.70 mm, and cut out with a 30-thick blade to obtain a raw noodle string. Cut the raw noodles into a fixed amount, cook in a steam oven at 100 ° C for 3 minutes, and then fry palm oil (Fuji Oil Co., Ltd., trade name: Refined Palm Oil T) at 140 ° C for 90 seconds. I got noodles.
＜麺の風味評価方法＞
パネラー１０名により、風味を評価した。市販のラーメン用スープを指定の配合にて沸騰したお湯で希釈し、麺をスープに入れ3分間湯戻しした後、風味評価を行った。ラーメンの呈味が強化されたものを、以下の基準に従い評価した。
「×」効果なし
「△」効果がある
「○」効果が優れている
「◎」効果が非常に優れている
<Noodle flavor evaluation method>
The taste was evaluated by 10 panelists. A commercially available ramen soup was diluted with boiling water according to the specified composition, the noodles were placed in the soup and reconstituted for 3 minutes, and then evaluated for flavor. The ramen flavor was evaluated according to the following criteria.
There is no “×” effect “△” effect is effective “○” effect is excellent “◎” effect is very excellent
［比較例１］
上記の麺の作製方法に従い、油脂部にパームオレイン（不二製油株式会社製、商品名：パームエースＮ）を使用して麺を作製、上記の評価方法に従い評価した。
[Comparative Example 1]
Noodles were produced using palm olein (manufactured by Fuji Oil Co., Ltd., trade name: Palm Ace N) in the oil and fat portion according to the above-described noodle production method, and evaluated according to the above evaluation method.
［実施例１］
上記の麺の作製方法に従い、油脂部に麺類生地用油脂Aを使用して麺を作製、上記の評価方法に従い評価した。
[Example 1]
In accordance with the above-described noodle preparation method, noodles were prepared using the fat and oil for noodle dough A in the oil and fat portion, and evaluated according to the above evaluation method.
［実施例２］
上記の麺の作製方法に従い、油脂部に麺類生地用油脂Bを使用して麺を作製、上記の評価方法に従い評価した。
[Example 2]
In accordance with the above-described method for preparing noodles, noodles were prepared using oil B for noodle dough in the oil and fat portion, and evaluated according to the above evaluation methods.
［実施例３］
上記の麺の作製方法に従い、油脂部に麺類生地用油脂Cを使用して麺を作製、上記の評価方法に従い評価した。
[Example 3]
In accordance with the above-described noodle preparation method, noodles were prepared using the fat and oil C for noodle dough in the oil and fat portion, and evaluated according to the above evaluation method.
［実施例４］
上記の麺の作製方法に従い、油脂部に麺類生地用油脂Dを使用して麺を作製、上記の評価方法に従い評価した。
[Example 4]
In accordance with the above-mentioned noodle preparation method, noodles were prepared using the fat and oil for noodle dough D in the oil and fat portion, and evaluated according to the above evaluation method.
［実施例５］
上記の麺の作製方法に従い、油脂部に麺類生地用油脂Eを使用して麺を作製、上記の評価方法に従い評価した。
[Example 5]
In accordance with the above-described noodle preparation method, noodles were prepared using the fat and oil for noodle dough E in the oil and fat portion, and evaluated according to the above evaluation method.
［実施例６］
上記の麺の作製方法に従い、油脂部に麺類生地用油脂Fを使用して麺を作製、上記の評価方法に従い評価した。
[Example 6]
In accordance with the above-described noodle preparation method, noodles were prepared using the fat F for noodle dough in the oil and fat portion, and evaluated according to the above evaluation method.
［比較例２］
上記の麺の作製方法に従い、油脂部に麺類生地用油脂Gを使用して麺を作製、上記の評価方法に従い評価した。
[Comparative Example 2]
In accordance with the above-described noodle preparation method, noodles were prepared using the fats and oils G for noodle dough in the oil and fat portion, and evaluated according to the above evaluation methods.
結果を表１にまとめた。なお表中の麺生地中の含量はフライ前の生地の計算値である。 The results are summarized in Table 1. The content in the noodle dough in the table is the calculated value of the dough before frying.
（表１の考察）
実施例１〜実施例６は、風味がよく合格であった。そのうち実施例２〜実施例６はさらに風味がよく、そのうち実施例２、３、５、６がさらに風味がよかった。比較例１〜比較例２は不合格であった。
(Consideration of Table 1)
Examples 1 to 6 had a good flavor and passed. Of these, Examples 2 to 6 had a better flavor, and Examples 2, 3, 5, and 6 were more delicious. Comparative Examples 1 and 2 were unacceptable.
［実施例７］
上記の麺の作製方法に従い、油脂部に麺類生地用油脂Ｈを使用して麺を作製、上記の評価方法に従い評価した。結果を表２にまとめた。なお表中の麺生地中の含量はフライ前の生地の計算値である。
[Example 7]
In accordance with the above-described noodle preparation method, noodles were prepared using the fat and oil for noodle dough H in the oil and fat portion, and evaluated according to the above evaluation method. The results are summarized in Table 2. The content in the noodle dough in the table is the calculated value of the dough before frying.
（表２の考察）
実施例７は、良好な風味であった。
(Consideration of Table 2)
Example 7 had a good flavor.
本発明により、アスコルビン酸、エリソルビン酸、乳酸、酒石酸、およびリンゴ酸、並びにこれらの塩からなる群から選ばれた少なくとも１種の有機酸またはその塩を含む麺類生地用油脂組成物および麺類生地油脂が得られ、かかる麺類生地用油脂組成物および／または麺類生地用油脂を使用することで、風味良好な麺類が提供できるようになった。 According to the present invention, ascorbic acid, erythorbic acid, lactic acid, tartaric acid, malic acid, and at least one organic acid selected from the group consisting of these salts or a salt thereof, and a noodle dough fat and oil composition and a noodle dough fat and oil The noodles with good flavor can be provided by using the oil and fat composition for noodle dough and / or the oil and fat for noodle dough.
Claims (10)
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| PCT/JP2015/068024 WO2015199069A1 (en) | 2014-06-26 | 2015-06-23 | Oil-and-fat composition for noodle dough, oil and fat for noodle dough, and method for manufacturing noodles |
| KR1020167030853A KR20170022972A (en) | 2014-06-26 | 2015-06-23 | Oil-and-fat composition for noodle dough, oil and fat for noodle dough, and method for manufacturing noodles |
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| WO2019187242A1 (en) * | 2018-03-28 | 2019-10-03 | 不二製油グループ本社株式会社 | Fat composition |
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| JP2002238484A (en) * | 2001-02-22 | 2002-08-27 | Kanegafuchi Chem Ind Co Ltd | Method of manufacturing noodle |
| JP2010130979A (en) * | 2008-12-08 | 2010-06-17 | Nisshin Foods Kk | Method for producing dried noodle |
| WO2011102477A1 (en) * | 2010-02-18 | 2011-08-25 | 不二製油株式会社 | Fat or oil for enhancing taste and method for enhancing taste of oil-containing food comprising taste-imparting substance |
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| JP2002238484A (en) * | 2001-02-22 | 2002-08-27 | Kanegafuchi Chem Ind Co Ltd | Method of manufacturing noodle |
| JP2010130979A (en) * | 2008-12-08 | 2010-06-17 | Nisshin Foods Kk | Method for producing dried noodle |
| WO2011102477A1 (en) * | 2010-02-18 | 2011-08-25 | 不二製油株式会社 | Fat or oil for enhancing taste and method for enhancing taste of oil-containing food comprising taste-imparting substance |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019187242A1 (en) * | 2018-03-28 | 2019-10-03 | 不二製油グループ本社株式会社 | Fat composition |
| JPWO2019187242A1 (en) * | 2018-03-28 | 2021-04-01 | 不二製油株式会社 | Oil composition |
| JP7342855B2 (en) | 2018-03-28 | 2023-09-12 | 不二製油株式会社 | Method for producing oil and fat compositions |
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