JP3477785B2 - Oil-in-water emulsified fat composition - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to starchy foods, such as
For the production of noodles such as udon, buckwheat, Chinese noodles, macaroni, spaghetti, lasagna, fettuccine, barley noodles, cold noodles, gyoza skin, dumpling skin, or spring roll skin, especially for the production of noodles by the polyhydric method. The present invention relates to an oil-in-water type emulsified oil / fat composition which is widely used and has not only an improvement in workability in production but also an effect of quality improvement such as prevention of aging of products.

[0002]

2. Description of the Related Art Conventionally, as a quality improver for noodles, an oil phase in which an emulsifying agent such as glycerin fatty acid ester and lecithin is dissolved in edible oil and fat, a sugar phase such as sorbitol, an aqueous phase consisting of water, etc. A large amount of oil-type emulsions have been produced and used for preventing aging. As the quality of the emulsified oil composition as a quality improver for this noodles, it is required that the emulsified oil composition is easily dispersed in water without impairing workability and uniformly penetrates into the dough. Such a quality was almost satisfactory by using an emulsifier and emulsifying fats and oils into fine and uniform oil droplets.

Recently, however, consumers have become more interested in the authenticity of noodles, and noodles that give a softer and chewy texture that is more hand-made, that is, by the polyhydric method using a large amount of water in the dough. Noodles are needed. However, in the production of noodles by this polyhydric method, the water content in the dough increases, and the stickiness of the dough increases. For this reason, in mechanical production, the dough sticks into a large lump when mixing (blocking), the dough gets caught in the arm of the mixer, and the workability is greatly reduced.
There is such a problem. However, in the case of an emulsified fat composition used as a conventional quality improver for noodles, it was impossible to solve the above problems in the production of noodles by the polyhydric method.

[0004]

Therefore, the present invention solves the above-mentioned problems in the production of noodles, and also in the production of noodles by the polyhydric method, the noodle dough is blocked or adheres to a mixer or the like. Therefore, the workability is not impaired, and the quality improvement such as prevention of aging of the product is achieved.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that a water-based oil type obtained by using oil and fat and an emulsifier in the coexistence of okara powder with sugars. It was found that the emulsified oil and fat composition of the invention can prevent the blocking of the noodle dough and greatly improve the workability even in the production of noodles by the polyhydric method using a large amount of water in the dough,
The present invention has been completed.

[0006] That is, the present invention is based on okara powder and sugar in the aqueous phase.
Oil-and-fat composition obtained by emulsifying oil-in-water type
2 to 1 of Okara powder in 100 parts by weight of the composition.
0 parts by weight, 10 to 50 parts by weight of sugar, 10 to 10 parts of edible oil and fat
The emulsified oil and fat composition is characterized by containing 50 parts by weight and 1 to 10 parts by weight of an emulsifier.
This oil-in-water emulsified oil / fat composition is easily dispersed in water and quickly mixed with the raw material powder to prevent blocking of the noodle dough to greatly improve the workability of production, and to prevent aging of the product and the like. An improved effect can also be obtained.

As described above, the okara powder used in the present invention is made into an emulsified fat composition in the state of coexisting with sugars, and by kneading this into a dough, the blocking effect of the noodle dough at the time of production can be obtained. Such an effect cannot be obtained even if saccharides such as sorbitol and okara powder are separately added to the noodle dough.

The okara powder used in the present invention is a powder obtained by drying and finely pulverizing so-called "okara".
It means a water-insoluble component obtained by drying and pulverizing a residue obtained by removing water-soluble proteins from soybean or defatted soybean as a raw material. Regarding the particle size of the okara powder, the finer the particle size, the better the dispersibility is, the easier it is to produce the desired emulsified oil / fat composition, and the more the blocking preventing effect of the dough is exhibited, which is preferable. This okara powder is an emulsified oil composition 10.
It is used in the range of 2 to 10 parts by weight in 0 parts by weight. If the amount of okara powder is less than 2 parts by weight in the composition, it is difficult to expect the intended effect depending on the amount added, and if it exceeds 10 parts by weight, the emulsified oil / fat composition itself thickens and water Dispersibility in the resin is reduced and workability is deteriorated, which is not preferable.

Next, as the saccharides used in the present invention,
Examples include liquid sugar, sucrose, oligosaccharides, starch-degrading saccharified products, starch syrup, sorbitol, maltitol, reduced starch saccharified products, glycerin, and the like, and one or more of these may be used in combination. Absent. This saccharide is used in the range of 10 to 50 parts by weight (solid content conversion) in 100 parts by weight of the emulsified oil and fat composition. If it is less than 10 parts by weight, the mixing ratio with the okara powder is not suitable and the desired effect cannot be obtained, and if it exceeds 50 parts by weight, the water necessary for emulsification is insufficient, and the composition itself is insufficient. It is not preferable because the emulsified state deteriorates.

Examples of edible oils and fats used in the present invention include vegetable oils such as soybean oil, rapeseed oil and corn oil, animal oils such as fish oil, hydrogenated oils thereof, transesterified oils and fractionated oils. Among them, in consideration of the fluidity of the composition, those having a melting point in the range of 20 ° C. or less, particularly vegetable oil which is liquid even in a refrigerated state are preferable. This edible oil and fat is used in the range of 10 to 50 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If it is less than 10 parts by weight, it is difficult to obtain the intended effect of preventing aging and the like, and if it exceeds 50 parts by weight, the emulsified state of the composition deteriorates, which is not preferable.

Examples of the emulsifier used in the present invention include those comprising one or more compositions selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithins. be able to. This emulsifier is used in the range of 1 to 10 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If the emulsifier is less than 1 part by weight in the composition, it is difficult to obtain the intended quality improving effect, and if it exceeds 10 parts by weight, the bad taste derived from the emulsifier may impair the flavor of the product, which is not preferable.

Among the above emulsifiers used in the present invention,
Examples of the glycerin fatty acid ester include glycerin monosaturated fatty acid ester, glycerin monounsaturated fatty acid ester, polyglycerin fatty acid ester, organic acid glycerin fatty acid ester and the like, and these can be used alone or in combination of two or more kinds. . Regarding the use of this glycerin fatty acid ester, basically to prevent the aging of starch by using glycerin monosaturated fatty acid ester, aim at the quality improvement effect of noodles, and improve the emulsification by using polyglycerin fatty acid ester, By making the oil droplet diameter finer, the dispersibility in noodle dough is improved. In addition, other glycerin fatty acid esters,
It is suitable to use it auxiliary for various other effects.

When a sucrose fatty acid ester is used as an emulsifier, a lipophilic one having HLB of 3 or less is preferable. That is, when the HLB is 4 or more, the dispersibility of the obtained emulsified oil / fat composition in water is deteriorated. Further, the fatty acid constituting the sucrose fatty acid ester is preferably a saturated fatty acid having 16 to 20 carbon atoms. The reason is that sucrose fatty acid ester, which is a saturated fatty acid having 16 to 20 carbon atoms, is most effective in improving the quality of starchy foods, especially in preventing aging, and the glycerin monosaturated fatty acid ester used in combination has the same carbon number. This is because it is most effective when it is a saturated fatty acid of 16 to 20, and the composition itself is stable when the carbon numbers of both are similar. The use of unsaturated fatty acids as the constituent fatty acids of the sucrose fatty acid ester is not preferable because the dispersibility of the resulting emulsified oil / fat composition in water decreases.

Further, in the present invention, lecithins can be used as an emulsifier. The lecithins are phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysolecithin, and lysophosphatidic acid, and lecithin obtained from soybean or egg yolk. Is a typical one. In addition, the lecithin treated with an enzyme or fractionated is also included in the lecithins referred to herein.

Regarding the emulsifiers other than the above-mentioned glycerin fatty acid ester, sucrose fatty acid ester and lecithin,
It is appropriately used for the purpose of stabilizing the emulsification of the composition itself and making it fluid, or for promoting the effect of preventing noodles from aging and blocking the dough.

In the emulsified oil and fat composition of the present invention, in addition to these, xanthan gum, gum arabic, gellan gum, pectin, carrageenan and cellulose are used for the purpose of stabilizing the emulsification or improving the quality of the starchy food together with an emulsifier. , Thickeners such as dextrin, or whey protein, egg yolk, whole egg, egg white, casein protein, wheat protein, plasma protein, various proteolytic products, proteins such as protein-enzyme-treated products, peptides alone, Alternatively, two or more kinds may be used in combination.

The emulsified oil / fat composition of the present invention can be produced, for example, as follows. First, an emulsifier is added to fats and oils, and the mixture is heated and dissolved to obtain an oil phase. On the other hand, the powder and sugar are added to water and heated to form an aqueous phase. next,
The oil phase and the water phase are mixed, emulsified by a mixer such as a homomixer, and further cooled with stirring and mixing to obtain the emulsified oil / fat composition of the present invention.

When the emulsified oil / fat composition according to the present invention as described above is used as a quality improving agent, examples of starchy foods include udon, buckwheat, Chinese noodles, macaroni, spaghetti, lasagna, fettuccine. ,
Mainly noodles such as barley noodles, cold noodles, gyoza skins, shumai skins, and spring roll skins can be used widely for producing noodles by the polyhydric method. The amount of the emulsified fat composition used in the production of noodles varies depending on the formulation of the noodle dough, the production method, the machine used, etc., but in the production of general noodles, it is based on 100 parts by weight of the flour in the dough. 1 to 5 parts by weight can be used.

[0019]

EXAMPLES The present invention will be described in more detail below with reference to examples and use examples, but the present invention is not limited to these examples and use examples. In addition, all of the formulations in Examples and Comparative Examples are parts by weight.

[Examples 1 to 3 and Comparative Examples 1 and 2] With the formulations shown in Table 1, emulsified oil and fat compositions were prepared according to the above-mentioned production method. That is, first, an emulsifier was mixed with rapeseed oil, heated and dissolved to form an oil phase. On the other hand, okara powder (only in the examples), sorbitol and saccharified starch reduced product were mixed with water and heated to obtain an aqueous phase. Next, the oil phase and the aqueous phase were mixed, emulsified with a homomixer, and further cooled with stirring and mixing to obtain an emulsified oil / fat composition.

[0021]

[Table 1]

Next, examples of use of the emulsified oil and fat compositions obtained in Examples 1 to 3 and Comparative Examples 1 and 2 will be shown.

[Use Example 1: Udon] To 100 parts by weight of wheat flour for noodles, 2 parts by weight of water and 2 parts by weight of salt shown in Table 2 and 2 parts of the prescribed emulsified oil and fat composition shown in Table 2, respectively. By adding what is dispersed in parts by weight, kneading, molding, and
N-shaped noodle strips with a thickness of 2.5 mm obtained by rolling
o. Raw udon was obtained by cutting with 10 cutting blades. In this work, the dispersibility of the emulsified oil / fat composition in saline solution, the blocking state of the dough during kneading, and the peelability (moldability) of the noodle dough from the roll during molding (moldability) were visually determined to evaluate workability. I made it an item. Further, the obtained raw udon was boiled in boiling water for 7 minutes, and the state and texture of the boiled udon were evaluated. The results are shown in Table 2.

[0024]

[Table 2]

The evaluation criteria for workability and quality shown in Table 2 are as follows. [Dispersibility in water, moldability] A: Very good. ◯: Good. Δ: Somewhat bad. X: Obviously bad. [Fabric blocking] ◎: None. A: Almost no. Δ: Some. X: Yes [Koshi] ◎: Strong and delicious. ○: Somewhat firm. Δ: There is not much stiffness. X: Resilient and poor. [Texture and texture] ◎: Smooth and soft. ○: Somewhat smooth. Δ: Slightly crunchy and felt hard. X: Crispy and hard.

[Use Example 2: Dumpling Skin] To 100 parts by weight of medium-strength flour, the specified amount of water shown in Table 3 and 1 part by weight of salt were added with the specified emulsified oil and fat composition shown in Table 3, respectively. After adding 2 parts by weight of the mixture, a noodle band having a thickness of 1 mm obtained by kneading, molding and rolling was punched by a conventional method to obtain dumpling skin. In this work, the dispersibility of the emulsified oil composition in saline, the blocking state of the dough during kneading, and the peelability (moldability) of the noodle dough from the roll during molding (moldability) were determined visually, and It was used as an evaluation item. Furthermore, using the obtained gyoza skin, wrap an appropriate amount of meat bean paste, mold it, steam it, wrap it in a tray and wrap it.
It was stored refrigerated for a day. After storage in the refrigerator, the gyoza was steamed and baked, and the texture was evaluated. The results are shown in Table 3.

[0027]

[Table 3]

The evaluation criteria of workability and quality in Table 3 are as follows. [Dispersibility in water, moldability] A: Very good. ◯: Good. Δ: Somewhat bad. X: Obviously bad. [Fabric blocking] ◎: None. A: Almost no. Δ: Some. X: Yes [Softness and texture of skin] ◎: Very smooth and soft. ○: Somewhat smooth. Δ: Slightly stiff and hard. X: Crispy, especially the part not in contact with the ingredients is quite hard. [Compatibility with ingredients] ⊚: Very good with a sense of unity between the ingredients and the skin. ◯: Good. Δ: The skin part remains in the mouth, and the compatibility is slightly bad. X: Only the ingredients disappear from the mouth, leaving only the skin behind. Not compatible.

From the results shown in Tables 2 and 3, the oil-in-water emulsified oil and fat compositions of Examples 1 to 3 according to the present invention, which contained okara powder in the composition, were kneaded into the dough to prepare udon noodles. In the case of producing noodles such as rice cakes and dumplings, the dispersibility in water and the quality of the dough are better than those obtained by kneading the emulsified fat composition of Comparative Examples 1 and 2 containing no okara powder into the dough. It is clearly superior in workability such as blocking property, moldability, etc., and the firmness, texture and texture of the obtained udon,
It is clear that dumplings are superior in terms of quality such as softness of skin, texture and compatibility with ingredients. Particularly, when udon was produced by the polyhydric method using the emulsified oil and fat compositions of Example 1 and Example 3 in Table 2, and by the polyhydric method using the emulsified oil and fat compositions of Comparative Example 1 and Comparative Example 2. Comparison with the case of producing udon, and the case of producing dumpling skin by the polyhydric method using the emulsified oil and fat composition of Example 1 in Table 3 and the case of using the emulsified oil and fat composition of Comparative Example 1 From the comparison with the case of producing dumpling skin by the water addition method, in the case of using the emulsified oil and fat composition containing Okara powder and the case of using the emulsified oil and fat composition not containing Okara powder, in noodle production Also in terms of workability,
The difference between the two is also significant in terms of the quality of the obtained product, the workability improving effect and the quality improving effect of the emulsified oil and fat composition containing the okara powder according to the present invention in the production of noodles by the polyhydric method. Became clear.

[0030]

As is clear from the results of the above Examples and Use Examples, the emulsified oil / fat composition of the present invention has excellent dispersibility in water, and when used in the production of starchy foods, especially noodles. In addition to preventing aging of products, it is possible to prevent blocking of the dough in the polyhydric method, so that it is widely used in the production of these noodles and the like, and exerts a remarkable workability improving effect and quality improving effect. You can

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-62-282845 (JP, A) JP-A-53-62845 (JP, A) JP-A-55-3728 (JP, A) JP-A-6- 121922 (JP, A) JP 7-213227 (JP, A) JP 7-184541 (JP, A) JP 61-104740 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23D 7/00 A23L 1/16 B01J 13/00

Claims (11)

(57) [Claims] 1. An aqueous phase containing okara powder and saccharides,
An emulsified oil / fat composition obtained by emulsifying into an oil-in-water type, wherein 2 to 10 parts by weight of okara powder, 10 to 50 parts by weight of saccharides, and 10 to 50 parts by weight of edible oil and fat, in 100 parts by weight of the composition, An emulsified oil composition comprising 1 to 10 parts by weight of an emulsifier. 2. The emulsifier is glycerin fatty acid ester,
The emulsified oil / fat composition according to claim 1, comprising one or more compositions selected from sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithins. 3. The glycerin fatty acid ester comprises one or more compositions selected from glycerin monosaturated fatty acid ester, glycerin monounsaturated fatty acid ester, polyglycerin fatty acid ester, and organic acid glycerin fatty acid ester. The emulsified oil and fat composition according to 2. 4. The emulsified oil / fat composition according to claim 3, wherein the glycerin fatty acid ester is a glycerin monosaturated fatty acid ester and a polyglycerin fatty acid ester. 5. The emulsified oil / fat composition according to claim 2, wherein the sucrose fatty acid ester has an HLB of 3 or less, and the constituent fatty acid is a saturated fatty acid having 16 to 20 carbon atoms. 6. Okara powder in 100 parts by weight of the composition
~ 6 parts by weight, 20-35 parts by weight of at least one of sorbitol and saccharified starch starch, and 20-30 parts of rapeseed oil
Parts by weight, 0.5 to 3 parts by weight of glycerin monofatty acid ester, 1 part by weight or less of glycerin unsaturated fatty acid ester, and 0.03 to 0.5 parts of polyglycerin fatty acid ester.
An emulsified oil / fat composition obtained by emulsifying in an oil-in-water type, containing 0.3 part by weight, 0.3-2 parts by weight of sucrose fatty acid ester of HLB1, and 0.3-1 part by weight of lecithin. 7. A thickener such as xanthan gum, gum arabic, gellan gum, pectin, carrageenan, cellulose, dextrin, whey protein, egg yolk, whole egg, egg white, casein protein, wheat protein, plasma protein and various proteolytic products. The emulsified oil / fat composition according to any one of claims 1 to 6, wherein one or more kinds selected from proteins and peptides such as protein-enzyme-treated products are added. 8. A method for improving the quality of a starchy food, which comprises blending the emulsified fat composition according to any one of claims 1 to 7 in a dough. 9. The method for improving the quality of a starchy food according to claim 8, wherein 1 to 5 parts by weight of the emulsified oil composition is mixed with 100 parts by weight of wheat flour in the dough. 10. The starchy food is noodles such as udon, buckwheat, Chinese noodles, macaroni, spaghetti, lasagna, fettuccine, barley noodles, cold noodles, gyoza husks, simmered husks, or spring rolls. Item 8. A method for improving the quality of a starchy food according to Item 8 or 9. 11. The method for improving the quality of a starchy food according to claim 10, wherein noodles are produced by a polyhydric method.