JP2022014126A - Quality improver for noodles - Google Patents

Abstract

To provide a quality improver for noodles, which can impart various quality improvement effects including good texture to noodles; and to provide a quality improvement method for noodles, which can impart various quality improvement effects including good texture to noodles.SOLUTION: Provided is a quality improver for noodles, including a milk raw material, as an active ingredient, with a phospholipid content of 2 mass% or more in milk solid content. Quality improvement preferably involves at least one of texture improvement, improvement of reconstitution in hot water, prevention of starch elution during boiling, prevention of excessive softening, and improvement of loosening property.SELECTED DRAWING: None

Description

The present invention relates to a quality improving agent for noodles, which can impart various quality improving effects including a good texture to noodles.

Noodles are widely eaten along with bread and rice because they are mainly made from cereals.
Types of noodles include Chinese noodles, udon noodles, buckwheat noodles, pasta, and noodle skins. In addition, it may be classified according to the manufacturing method, and examples thereof include dried noodles, raw noodles, instant noodles, frozen noodles, boiled noodles, and steamed noodles. Also, depending on the thickness of the noodles, it may be classified into not only thick noodles and thin noodles, but also somen, cold wheat and the like.
Since these noodles are mainly composed of flour such as wheat flour and buckwheat flour, and have a simple composition such as salt, water, and kansui, the taste and texture of these noodles vary greatly depending on the subtle composition and manufacturing method.

First, the richness is one of the deliciousness required for noodles. This is because the noodles have a simple composition as described above, so the richness is originally low, and the salt, which is a richness component, flows out into the boiled soup, which further reduces the richness of the noodles. In most cases, the deliciousness of the product is mainly the taste of soups and sauces that match the noodles, so the noodles are required to have a rich taste that matches those taste components.

Next, as for the texture required for noodles, with some exceptions, it is soft and supple, has an elastic texture, but is crisp without stickiness, and has a smooth texture. It has an excellent texture such as a smooth texture, which is also called a smooth texture.

Further, as the quality improvement points required for noodles, improvement of rehydration property, prevention of starch elution at the time of boiling, prevention of elongation, improvement of loosening property and the like can be mentioned.

Here, in order to obtain noodles with a good texture as described above, the amount of water absorption is increased, but if this is done, the noodles tend to adhere to each other during production, resulting in poor loosening property, and starch tends to elute during boiling. After boiling, the noodles tend to grow easily.
There is also a problem that the noodles tend to lack richness due to the elution of starch during boiling.
In particular, instant noodles, especially instant noodles that are heated to a high temperature such as fried noodles, and non-fried noodles that are heated to a high temperature such as hot air drying, have a strong surface. Therefore, the rehydration property is reduced and the boiling time is lengthened. And by boiling for a long time, the rich taste is likely to be lost.

Therefore, various quality improving agents for noodles, mainly starches, emulsifiers, gelling agents, etc., have been proposed.
For example, a method of adding an enzyme (see, for example, Patent Document 1), a method of adding a thickening polysaccharide (see, for example, Patent Document 2), a method of using modified starch (see, for example, Patent Document 3), and an emulsifier. Methods such as a method of adding (see, for example, Patent Document 4) have been proposed.
However, these methods have a problem that the texture tends to be deteriorated, for example, the texture becomes too soft and the elasticity cannot be felt, or the texture becomes simply hard.
As described above, there is a demand for a quality improving agent for noodles that can improve the texture and quality in a well-balanced manner.

On the other hand, in bakery products such as breads, cakes, and baked confectioneries, which are the same starchy foods, various dairy products improve the physical properties and texture of the dough, including the addition of milk flavor and richness of milk. Used for purposes.
Noodles, on the other hand, are basically very simple ingredients such as wheat flour, salt, and kansui, and because they are characterized by their simple taste, the proportion of wheat flour is very high, and almost no auxiliary ingredients are used. In particular, dairy products are rarely used due to allergens.
For this reason, the purpose of producing noodles using dairy raw materials is to increase the strength of the body by using milk (see Patent Document 5), except for the purpose of imparting a special milk flavor, and to concentrate lactoalbumin and protein. Whey powder is used to improve stiffness, smoothness, crispness, and melting in the mouth (see Patent Documents 6 and 7), and skim milk powder is used to strengthen stiffness and shorten boiling time (see Patent Document 8). It can be seen.
However, the method of using milk or skim milk powder uses a large amount of 10% or more with respect to wheat flour, and the milk flavor is imparted as well as the quality improvement. In addition, lactalbumin and protein-concentrated whey powder have a problem of becoming stiff.

Japanese Unexamined Patent Publication No. 2018-166430 Japanese Unexamined Patent Publication No. 2008-13361 Japanese Unexamined Patent Publication No. 03-14361 Japanese Unexamined Patent Publication No. 09-070272 Japanese Unexamined Patent Publication No. 07-107933 Special Publication No. 56-041222 Japanese Unexamined Patent Publication No. 06-13770 Japanese Unexamined Patent Publication No. 56-039755

Therefore, an object of the present invention is to provide a quality improving agent for noodles, which can impart various quality improving effects including a good texture to noodles. Another object of the present invention is to provide a method for improving the quality of noodles, which can impart various quality improving effects such as a good texture to the noodles.

As a result of diligent research, the present inventors have found that the above problems can be solved by using a specific milk raw material.
The present invention has been made based on the above findings, and provides a quality improving agent for noodles containing a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content as an active ingredient.
The present invention also provides a method for improving the quality of noodles, which comprises a step of adding a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content at the time of producing noodles. ..

The noodle quality improving agent of the present invention can impart various quality improving effects such as good texture and richness to noodles in a well-balanced manner.
Further, according to the method for improving the quality of noodles of the present invention, various qualities such as a good texture and rich taste of noodles can be improved in a well-balanced manner.

Hereinafter, the quality improving agent for noodles of the present invention will be described in detail based on a preferred embodiment.
The quality improving agent for noodles of the present invention contains, as an active ingredient, a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content. Further, the noodle quality improving agent of the present invention may contain other components described later, if necessary.

First, the milk raw material used in the present invention in which the content of phospholipid in the milk solid content is 2% by mass or more will be described.
The quality improving agent for noodles of the present invention contains a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content as an active ingredient. The content of phospholipid in the milk solid content is preferably 3 to 40% by mass, more preferably 4 to 30% by mass, and most preferably 5 to 15% by mass.
Further, the above-mentioned milk raw material is preferably produced from milk such as milk, goat milk, sheep milk, and human milk, and particularly preferably produced from milk.

The milk raw material produced from milk may be any milk raw material having a phospholipid content of 2% by mass or more in the milk solid content, but as a specific example, cream or butter. Examples include the aqueous phase component produced during the production of butter oil from.

For example, the method for producing an aqueous phase component generated when producing butter oil from the above cream is as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. The butter oil is then obtained by breaking the emulsification with an emulsification breaker and treating it again with a centrifuge. The aqueous phase component is generated as a by-product of butter oil in the final centrifugation step.

The method for producing an aqueous phase component generated when producing butter oil from the above butter is, for example, as follows. First, the butter is melted in a melting machine and heated in a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary butter is used.

In the present invention, it is also possible to use a concentrated water phase component, a dried product, a frozen product, or the like. It is preferable not to use the one concentrated with a solvent because of the problem of flavor.

The method for quantifying phospholipids in milk solids in the above-mentioned milk raw material used in the present invention can be measured by, for example, the following method. However, the extraction method and the like are not limited to the following quantification methods because the appropriate method differs depending on the form of the dairy raw material and the like.

First, the lipid of the milk raw material is extracted by using the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (according to the wet decomposition method described in the Pharmaceutical Society of Japan, Hygiene Test Method / Comment 2000 2.1 Food Ingredient Test Method), and then the molybdenum blue absorbance method (according to the wet decomposition method). The amount of phosphorus is determined by the quantification of phosphorus with molybdic acid described in the Pharmaceutical Society of Japan, Hygiene Test Method / Comment 2000 2.1 Food Ingredient Test Method). From the obtained phosphorus amount, the content (g) of phospholipid in 100 g of milk solid content in the milk raw material is obtained using the following formula.
Phospholipid (g / 100g) = [Phosphorus amount (μg) / (Milk raw material-Moisture of milk raw material (g)) x 25.4 x (0.1 / 1000)

Further, in the present invention, it is also possible to use a lysized product in which a part or all of the phospholipids in the milk raw material are lysized. The lysized product may be a dairy raw material that has been lysized as it is, or may be a dairy raw material that has been concentrated and then lysized. Further, the obtained lysized product may be further concentrated or spray-dried. These lysates are included in the content of phospholipids in the present invention.

In order to lysose the phospholipid in the above milk raw material, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving the bond connecting the glycerol portion of the phospholipid molecule and the fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferable. In the case of phospholipase A2, the fatty acid residue at the 2-position of the glycerol moiety of the phospholipid molecule is selectively cleaved.

Further, in the present invention, since a higher quality improving effect can be obtained, the above-mentioned milk raw material preferably has a pH of 3 to 6, more preferably pH 4 to 6, and further preferably 4.7 to 5.8. It is preferable that the product is acid-treated as described above.

The acid treatment may be a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation, but a method of adding an acid is preferable. The acid may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartrate acid, fumaric acid, malic acid, ascorbic acid and the like, and fruit juice, concentrated fruit juice and fermented milk. , Foods and drinks containing organic acids such as yogurt can also be used, but in the present invention, it is preferable to use phytic acid and / or gluconic acid because they have less acidity and do not affect the flavor.

The pH may be adjusted by adding the acid to the milk raw material itself, or when the milk raw material is mixed with other materials or after the acid is mixed. May be carried out by adding.

Further, in the present invention, since a higher quality improving effect can be obtained, preferably 0.01 to 1 part by mass, more preferably 0.02 to 0, per 1 part by mass of the phospholipid contained in the above milk raw material. 5.5 parts by mass, more preferably 0.05 to 0.3 parts by mass of calcium salt may be added.

Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of them can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate because it does not affect the flavor.

In addition, the above-mentioned dairy raw material used in the present invention is preferably homogenized because a higher quality improving effect can be obtained. In particular, when the above-mentioned resolation treatment, acid treatment, and calcium salt addition are performed, it is preferable to perform a homogenization treatment in order to enhance the effect. The homogenization treatment may be performed once or twice or more. If the viscosity is high, the viscosity may be adjusted by adding water before the homogenization treatment. Examples of the homogenizing machine used for the homogenization treatment include a kettle-type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a Stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be mentioned. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When the homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be applied to the first stage at 3 to 100 MPa and the second stage at 0 to 5 MPa.

Further, the above milk raw material may be subjected to UHT heat treatment. The conditions for the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

The above-mentioned dairy raw material used in the present invention thus obtained can be in a liquid, paste-like, powder-like, solid-like state, and in any of the states of the noodle quality improving agent of the present invention. You can also use things.

The quality improving agent for noodles of the present invention may consist only of a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content, but may be mixed with various additives to be mixed with various additives. By a conventional method, it may be formulated and used in a solid form such as powder, granules and tablets, or in a fluid form such as a liquid preparation and a paste.

When the quality improving agent for noodles of the present invention is in a solid form such as powder, granules, tablets, etc., the preferable content of the milk raw material in the quality improving agent for noodles of the present invention is the milk solid content of the milk raw material. The content is preferably 5 to 100% by mass, more preferably 10 to 100% by mass.

Further, when the quality improving agent for noodles of the present invention is in a fluid form such as a liquid agent or a paste, the preferable content of the dairy raw material is the milk solid of the dairy raw material in order to avoid precipitation of precipitates during storage. The content of the component is preferably 5 to 70% by mass, more preferably 10 to 50% by mass.

The quality improving agent for noodles of the present invention contains 2% by mass of phospholipid in the milk solid content, including the additive for the above-mentioned formulation, if necessary, within the range not impairing the effect of the present invention. It may contain other components other than the dairy raw material which is% or more.

Other components include water, alcohols, fats and oils, gelling agents and stabilizers, emulsifiers, metal ion sequestering agents, sugars / sweeteners, sugar alcohols, starches, and the content of phospholipids in the milk solids. Milk and dairy products other than dairy ingredients, egg products, grains, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, linear dextrins, branched dextons, cyclic dextons Dextrins such as, various other food materials, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, vitamins, brighteners, flavoring agents, bitterness agents, seasonings, etc. , Coloring agents, preservatives, antioxidants, pH adjusters, organic acids, alkaline agents such as heavy charcoal, strengthening agents and the like.

Examples of the above fats and oils include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa fat, fish oil, and whale oil. , Butter, various vegetable oils and fats such as butter oil, and processed oils and fats which have been subjected to one or more treatments selected from hydrogen addition, fractionation and ester exchange. In the present invention, one or more selected from the above fats and oils can be used.

Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, and curd. Examples include orchid, tamarind seed gum, carrageenan gum, tara gum, tragant gum, arabic gum and cassia gum. In the present invention, one or more selected from the above gelling agents and stabilizers can be used.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, and polyglycerin fatty acid. Synthetic emulsifiers such as esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl lactate calcium, stearoyl lactate sodium, polyoxyethylene sorbitan fatty acid esters, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Examples thereof include natural emulsifiers such as saponin, egg yolk oil, plant sterols, and milk fat globules. In the present invention, one or more selected from the above emulsifiers can be used.

The form of the quality improving agent for noodles of the present invention is not particularly limited and may be any of solid, granular, powdery, paste, fluid and liquid, but may be mixed with noodle dough or reconstituted in hot water. From the viewpoint of ease of use, it is preferably powdery or liquid, and in particular, it is preferably powdery because there are many variations in the addition method such as mixing with powdered soup of instant noodles.

Further, when the quality improving agent for noodles of the present invention contains oil and water, the emulsified type may be an oil-in-water type, a water-in-oil type, or even a double emulsified type. However, since the dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content, which is the active ingredient of the present invention, is water-soluble, the effect can be obtained quickly and the high improvement effect of noodles can be obtained. An oil-in-water emulsified form is preferable in that it can be obtained.

The noodle quality improving agent of the present invention can be widely applied to various noodles, and examples of the applicable noodles include general noodle foods such as udon, somen, cold wheat, Chinese noodles, buckwheat, pasta, Okinawa buckwheat noodles, and noodle skins. Can be mentioned. The types of noodles can also be classified according to the manufacturing method, and examples thereof include dried noodles, raw noodles, instant noodles, frozen noodles, boiled noodles, and steamed noodles. Furthermore, it may be classified into thick noodles and thin noodles according to the thickness of the noodles.

Examples of the quality improvement by the quality improving agent for noodles of the present invention include improvement of texture, improvement of rehydration property, prevention of starch elution during boiling, prevention of elongation, improvement of loosening property, and addition of rich taste.

For example, as an improvement in texture, although it depends on the type and form of noodles, it is soft and supple, has an elastic texture, but has good crispness without stickiness, and has a smooth and smooth texture. It has a smooth texture.

In addition, to improve the rehydration property, raw noodles can be restored to an edible state by boiling for a short time or pouring boiling water into highly preserved noodles such as instant noodles and dried noodles in as short a time as possible. It can be restored to a soft and supple texture like this.

Further, as the improvement of the loosening property, prevention of mutual adhesion when the noodles are made into noodles or when they are made into noodle skins at the time of production, and prevention of mutual adhesion when the noodles are stored before or after boiling can be mentioned.

The noodles referred to in the present invention are made from flour and water as main raw materials, and the noodle dough obtained by kneading the noodles is rolled or stretched to form a noodle band dough, which is further stretched, cut out, and punched into elongated pieces. Alternatively, it is a food product molded into a thin plate, a processed product thereof, and a cooked product thereof.

As the above-mentioned flours, flours that can be used in ordinary noodle foods such as wheat flour, buckwheat flour, rice flour, soybean flour, various starches and chemical starches can be used, but in the present invention, wheat flour is used. Is preferable. Examples of the wheat flour include soft flour, medium-strength flour, semi-strength flour, strong flour, durum flour and the like.

In addition to the above ingredients, the noodle dough includes salt, citrus, gluten, sweeteners, coloring agents, seasonings, bitterness agents, strengthening agents, surfactants, solubilizers, etc., which are used in the production of ordinary noodles. Thickeners, glues, excipients, preservatives, fragrances, antibacterial agents, bactericides, salts, solvents, chelating agents, neutralizing agents, acidulants, pH regulators, preservatives, buffers, fats and oils, fat processing Goods, eggs, milk and dairy products can be added.

The forms of noodles include raw noodles, semi-raw noodles, dried noodles, fried noodles, boiled noodles, frozen noodles, and instant noodles, and the highest effect of the quality improving agent for noodles of the present invention is achieved. It is preferable to use it for dry noodles such as dried noodles, semi-dried noodles, and instant noodles because it improves the hot water return property, and it is used for instant noodles because it has a high effect of improving the hot water return property. Is preferable.

The instant noodles include fried instant noodles, which are fried noodles, and non-fried instant noodles, which are dried by hot air drying, vacuum freeze drying, or the like, and the present invention can be used with either of them. When the quality improving agent for noodles of the present invention is used for non-fried instant noodles, in addition to the effect of improving the rehydration property, the softness, smoothness and crispness of the noodles unique to non-fried instant noodles are brought closer to the texture of raw noodles. Is possible.

In the present invention, it is also preferable that the noodles are thick noodles. In the present invention, the thick noodles in a dry state before restoration have a noodle line width of 2.0 mm or more, preferably 2.0 to 5.0 mm, and a noodle thickness of more than 1.0 mm, preferably 1.05 to 2. Refers to those less than 0.0 mm.

The quality improving agent for noodles of the present invention can give a chewy texture in addition to obtaining the effect that even thick noodles have good rehydration property.

As a method for adding the quality improving agent for noodles of the present invention to noodles, the content of phospholipid in the milk solids, which is the active ingredient of the present invention, is finally 2% by mass or more in the noodles. As long as the raw material is added, the method is not particularly limited, and various addition methods can be used. For example, it can be directly added to a noodle dough raw material such as wheat flour and mixed, or it can be dispersed or dissolved in all or part of the blended water and added to the noodle dough raw material. It can also be applied to the surface of noodle strips or noodle strings in an aqueous solution state, or sprayed and used. Furthermore, it is possible to add the noodles to water or hot water when reconstitution with hot water, and for instant noodles, it is also possible to mix the noodles with powdered soup.

In particular, the use of the quality improving agent for noodles of the present invention is that the high effect of the present invention can be obtained with a very small amount of use, so that the noodle dough raw material such as wheat flour is directly added and mixed, or the blended water is used. It is preferable to use a method of dispersing or dissolving the noodles in whole or in part and adding the mixture to the noodle dough raw material.

The amount of the noodle improver of the present invention added to the above noodles is not particularly limited and is appropriately determined according to the type, form, shape, addition method, etc. of the noodles, but when it is directly added to the noodle dough raw material, it is determined. The amount of the milk solid content added to the dairy raw material is preferably 0.0001 to 0.6 parts by mass, and more preferably 0.001 to 0.3 parts by mass with respect to 100 parts by mass of the flour contained in the noodles. By setting the content of the dairy raw material in the above range, the effect of the present invention is surely exhibited, and the noodles do not have an unpleasant taste.

When applied to the surface of noodle strips or noodle strings in an aqueous solution or sprayed, the concentration in the aqueous solution is preferably 0.01 to 1% by mass as the concentration of the milk solid content of the dairy raw material. , More preferably 0.05 to 0.7% by mass.

When the noodles are added to water or hot water when reconstituted with hot water, the concentration in the aqueous solution is preferably 0.001 to 0.5% by mass, more preferably 0. It is 002 to 0.3% by mass.

Next, the method for improving the quality of the noodles of the present invention will be described.
The method for improving the quality of noodles of the present invention is characterized by comprising a step of adding a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content at the time of producing the noodles.

The method for producing noodles and the method and amount of addition of the dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content are as described above.

Finally, the noodles of the present invention will be described.
The noodles of the present invention are noodles containing the above-mentioned quality improving agent for the noodles of the present invention, and various quality improving effects including a good texture are imparted in a well-balanced manner. The method for producing noodles, the method for adding the quality improving agent, and the amount of the above-mentioned quality improving agent are as described above.

In the case of instant noodles in particular, the noodles of the present invention have a characteristic that they have a soft and supple texture like raw noodles in a short boiling time and have excellent rehydration property. Further, when the noodles are thick noodles, in addition to the above-mentioned effect, it also has an effect of enhancing the chewy feeling.

The contents of the present invention will be specifically described with reference to the following examples, comparative examples, etc., but the present invention is not limited thereto.

<Manufacturing of quality improver for noodles>
[Manufacturing Example 1]
20 parts by mass of water is added to 80 parts by mass of a concentrate of aqueous phase components (38% by mass of milk solids, 9.8% by mass of phospholipids in milk solids) produced when butter oil is produced from cream. Then, this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10 ° C., and this was used as it was as the quality improving agent A for noodles of the present invention. The milk solid content of the quality improver A is 30.4% by mass.

[Manufacturing Example 2]
Concentrate of aqueous phase components produced when butter oil is produced from cream (milk solid content 38% by mass, phospholipid content in milk solid content 9.8% by mass) 80 parts by mass, 20 parts by mass of water and phytin 0.35 parts by mass of acid was added, and this was homogenized with a homogenizer at a homogenization pressure of 3 MPa, and then subjected to UHT heat treatment (142 ° C., 4 seconds). Then, homogenization was performed again with a homogenizer at a homogenization pressure of 12 MPa. This was cooled to 5 to 10 ° C., and this was used as it was as the quality improving agent B for noodles of the present invention. The milk solid content of the quality improver B is 30.3% by mass.

<Manufacturing of Chinese noodles>
[Example 1]
A wheat flour composition was obtained by mixing 100 parts by mass of wheat flour for Chinese noodles (special number one: manufactured by Nisshin Seifun), 1 part by mass of powdered active gluten (Emasoft M1000: manufactured by Riken Vitamin), and 1 part by mass of dried egg white. On the other hand, 1 part by mass of powdered brine (red: manufactured by Oriental Yeast), 1 part by mass of salt, and 0.5 part by mass of the quality improving agent A were added, dispersed and dissolved in 35 parts by mass of water to obtain an aqueous solution. Using a mixer, the wheat flour composition and the aqueous solution were thoroughly mixed to obtain a noodle dough. After retarding overnight, the noodles were rolled, cut, and made into noodles using a noodle making machine to obtain Chinese noodles A. The obtained Chinese noodles A were boiled in hot water at 100 ° C for 1 minute, and the boiled Chinese noodles A were soft and supple, had an elastic texture, and had good crispness without sticking. It had an excellent texture and a good richness. The unraveling property when the noodles were made into noodles was also good.

[Example 2]
Chinese noodles B were obtained according to the formulation and manufacturing method of Example 1 except that the quality improving agent B was used instead of the quality improving agent A. The obtained Chinese noodles B were boiled in hot water at 100 ° C for 1 minute, and the boiled Chinese noodles B were soft and supple, had an elastic texture, and had good crispness without sticking. It had an excellent texture and a good richness. The unraveling property when the noodles were made into noodles was also good. In particular, the crispness was better than that of Chinese noodle A.

[Example 3]
Chinese noodles C were obtained according to the formulation and manufacturing method of Example 1 except that the amount of the quality improving agent A added to the noodles was changed from 0.5 parts by mass to 0.01 parts by mass. The obtained Chinese noodles C were boiled in hot water at 100 ° C for 1 minute, and the boiled Chinese noodles C were soft and supple, had an elastic texture, and had good crispness without sticking. It had an excellent texture and a good richness. The unraveling property when the noodles were made into noodles was also good.

[Example 4]
Chinese noodles D were obtained according to the formulation and manufacturing method of Example 1 except that the amount of the quality improving agent A added to the noodles was changed from 0.5 parts by mass to 0.1 parts by mass. The obtained Chinese noodles D were boiled in hot water at 100 ° C for 1 minute, and the boiled Chinese noodles D were soft and supple, had an elastic texture, and had good crispness without sticking. It had an excellent texture and a good richness. The unraveling property when the noodles were made into noodles was also good.

[Example 5]
Chinese noodles E were obtained according to the formulation and manufacturing method of Example 1 except that the amount of the quality improving agent A added to the noodles was changed from 0.5 parts by mass to 1.0 part by mass. The obtained Chinese noodles E were boiled in hot water at 100 ° C for 1 minute, and the boiled Chinese noodles E were soft and supple, had an elastic texture, and had good crispness without sticking. It had an excellent texture and a good richness. The unraveling property when the noodles were made into noodles was also good.

[Comparative Example 1]
Chinese noodles F were obtained according to the formulation and manufacturing method of Example 1 except that the quality improving agent A for noodles was changed to no additive. The obtained Chinese noodles F were boiled in hot water at 100 ° C. for 1 minute, and the boiled Chinese noodles F had a slightly rough texture, a slightly poor crispness, and a poor texture with a bad throat. Moreover, the richness was insufficient. In addition, the unraveling property when the noodles were made into noodles was also poor.

[Example 6]
A wheat flour composition was obtained by mixing 100 parts by mass of wheat flour for Chinese noodles (special number one: manufactured by Nisshin Seifun), 1 part by mass of powdered active gluten (Emasoft M1000: manufactured by Riken Vitamin), and 1 part by mass of dried egg white. On the other hand, 1 part by mass of powdered brine (red: made by Oriental yeast), 1 part by mass of salt, and 0.5 part by mass of the noodle quality improving agent A were added, dispersed and dissolved in 35 parts by mass of water to obtain an aqueous solution. Using a mixer, the wheat flour composition and the aqueous solution were thoroughly mixed to obtain a noodle dough. After retarding overnight, the noodles were rolled, cut, and made into noodles using a noodle making machine, then boiled in hot water at 100 ° C. for 1 minute and 20 seconds, and then boiled at 140 ° C. for 1 minute to obtain instant Chinese noodles A. .. After packing in a bag and storing at room temperature for 2 weeks, it was subjected to a hot water reconstitution test.
In the hot water reconstitution test, 50 g of the instant Chinese noodles A was placed in a container, 300 ml of boiling water was poured into the container, the lid was closed, and the noodles were rehydrated for 4 minutes to obtain the instant Chinese noodles A. The obtained instant Chinese noodles A had a good richness, excellent crispness and throatiness, a soft and supple texture like raw noodles, and good hot water rehydration. In addition, the growth of noodles was suppressed.

[Comparative Example 2]
Immediate Chinese noodles B reconstituted with hot water were obtained by the formulation and manufacturing method of Example 6 except that the quality improving agent A for noodles was not added. The obtained instant Chinese noodles B had a weak richness, a slightly lumpy texture, a crisp texture and a poor throat, and a poor hot water rehydration property. The growth of noodles was also remarkable. The boiled soup was clearly more turbid than in Example 6.

<Manufacturing udon>
[Example 7]
Put 100 parts by mass of wheat flour (made by Nisshin Flour: Shirotsubaki), 1 part by mass of salt, 0.5 part by mass of noodle improver A, and 35 parts by mass of water into a mixer bowl, and use a hook with a vertical mixer. Mixing was performed to obtain noodle dough, which is udon dough. This udon dough was made into thick noodles having a thickness of 2 mm and a width of 4 mm to obtain udon A. The obtained udon A is put into boiling water, boiled for 5 minutes, and then tightened with ice. The boiled udon A is soft and supple, has an elastic texture, and is crisp without stickiness. It had a good texture, an excellent texture and a good richness. The unraveling property before boiling was also good.

[Example 8]
Udon B was obtained by the formulation and manufacturing method of Example 6 except that 0.5 part by mass of the quality improving agent B of noodles was used instead of 0.5 parts by mass of the quality improving agent A of noodles. The obtained udon B is put into boiling water, boiled for 5 minutes, and then tightened with ice. The boiled udon B is soft and supple, has an elastic texture, and is crisp without stickiness. It had a good texture, an excellent texture and a good richness. The unraveling property before boiling was also good. In particular, the crispness was better than that of Udon A.

[Comparative Example 3]
Udon C was obtained by the same formulation and manufacturing method as in Example 7 except that the noodle quality improving agent A was not contained. The obtained udon C was put into boiling water, boiled for 5 minutes, and then tightened with ice. There was also a lack of richness. The unraveling property before boiling was also poor.

Claims (9)

A quality improving agent for noodles containing a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content as an active ingredient. The quality improving agent for noodles according to claim 1, wherein the content of the milk raw material is 5 to 100% by mass as the content of the milk solid content of the milk raw material. The noodles according to claim 1 or 2, wherein the quality improvement is one or more of the following: improvement of texture, improvement of rehydration property, prevention of starch elution during boiling, prevention of elongation and improvement of unraveling property. Quality improver. The quality improving agent for noodles according to claim 1 or 2, wherein the quality improvement is to impart a rich taste. A method for improving the quality of noodles, which comprises a step of adding a dairy raw material having a phospholipid content of 2% by mass or more in the milk solid content at the time of producing noodles. The noodles according to claim 5, wherein the dairy raw material is directly added to the noodle dough raw material and mixed, or the dairy raw material is dispersed or dissolved in all or part of the blended water and added to the noodle dough raw material. Quality improvement method. The noodles according to claim 5 or 6, wherein the amount of the dairy raw material added is 0.0001 to 0.6 parts by mass as the amount of the milk solid content added to the dairy raw material with respect to 100 parts by mass of the flour contained in the noodles. Quality improvement method. Noodles containing the quality improving agent according to any one of claims 1 to 4. The eighth aspect of the present invention, wherein the content of the quality improving agent is 0.0001 to 0.6 parts by mass as the content of the milk solid content in the quality improving agent with respect to 100 parts by mass of the flour contained in the noodles. Noodles.