JP3993520B2 - Anti-binding agent for instant noodles, instant noodles and method for producing the same - Google Patents

Description

【００３３】
【発明の効果】
本発明の結着防止剤によれば、即席麺、たとえば、生タイプ即席麺の食感および風味に悪影響をおよぼすことなく、麺線間の相互結着を抑制することができるので、麺線がホグレやすく、食感および風味のよい生タイプ即席麺を製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention is a binding inhibitor suitable for suppressing the mutual binding of instant noodles, particularly noodle strings of raw-type instant noodles, and further by using this binding inhibitor, without binding the noodle strings. Furthermore, the present invention relates to instant noodles having a good restorability after pouring hot water at the time of eating and having a good texture and flavor and a method for producing the same.
[0002]
[Prior art]
Raw type instant noodles have a high water content, and are treated with acid after alpha conversion to enable storage at room temperature, and alginic acid is used to compensate for the weakness of the koji of the noodles due to acid treatment. A polysaccharide having a thickening effect is added.
[0003]
However, raw-type instant noodles have a high water content and are added with a thickening polysaccharide, so that the noodle strings tend to bind during storage. It becomes difficult.
[0004]
There has been a method of applying fats and oils to the noodle strings in order to make the raw type instant noodles easy to fog when hot water is poured. However, there has been a problem in that fats and oils are oxidized with long-term storage, fats and oils are excessively floated in the soup at the time of eating, and further, the consumer goes against low-calorie orientation in recent years.
[0005]
For this reason, in non-fried noodles, Patent Document 1 discloses a method in which fats and oils are attached as an O / W emulsion to raw noodle strings before cooking, and then steamed and dried. However, this method can almost completely prevent the binding between the noodle strings, but there is a problem that the emulsified liquid or the emulsified liquid remains in the noodle strings due to the adhesion of the emulsified liquid.
[0006]
[Patent Document 1]
Japanese Examined Patent Publication No. 56-42257 [0007]
[Problems to be solved by the invention]
The present invention has been made in view of such circumstances, and the object thereof is suitably used for instant noodles, particularly raw-type instant noodles, and binding between noodle strings during production and after long-term storage. It is in providing the binding inhibitor for preventing this. Another object of the present invention is to provide instant noodles that can be easily restored with hot water and have a good texture and flavor, and a method for producing the instant noodles.
[0008]
[Means for Solving the Problems]
This invention achieves the said objective by apply | coating or spraying the emulsified liquid which emulsified fats and oils using sodium carboxymethylcellulose (henceforth Na-CMC) to a noodle string. Further, the present invention is obtained by adding Na-CMC to the surface of the noodle strings when obtaining noodles after the noodle dough is hydrolyzed and kneaded into flour raw materials and processed by steaming. This is achieved by applying an O / W emulsion.
[0009]
That is, the instant noodle binding inhibitor of the present invention has an etherification degree (hereinafter referred to as DS) of 0.8 to 2.0, and a viscosity of an aqueous solution having a concentration in terms of anhydride of 2 wt% ( Hereinafter, it consists of the emulsified liquid which emulsified fats and oils using Na-CMC whose 2% anhydride viscosity is 5 to 2000 mPa · s.
[0010]
The instant noodles of the present invention are emulsions in which fats and oils are emulsified using Na-CMC having a DS of 0.8 to 2.0 and a 2% anhydride viscosity of 5 to 2000 mPa · s on the surface of the noodle strings. Is applied.
[0011]
The instant noodle production method of the present invention uses a Na-CMC having a DS of 0.8 to 2.0 and a 2% anhydride viscosity of 5 to 2000 mPa · s on the surface of the noodle strings after steaming the noodle strings. It is characterized by applying an emulsion obtained by emulsifying fats and oils.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The instant noodle binding inhibitor of the present invention comprises an emulsion obtained by emulsifying water and fat. The anti-binding agent of the present invention comprises, for example, an emulsion that exhibits white to milky white, has fluidity, and is tasteless.
[0013]
In the present invention, Na-CMC having a DS of 0.8 to 2.0 and a 2% anhydride viscosity of 5 to 2000 mPa · s is used for emulsification of fats and oils.
[0014]
In Na-CMC having a DS of less than 0.8, water-insoluble components are relatively increased, and the emulsion stability of the anti-binding agent is lowered. In Na-CMC having a DS of more than 2.0, the production cost increases because a large amount of monochloroacetic acid, which is an etherifying agent, must be used for the production.
[0015]
In the case of Na-CMC having a 2% anhydride viscosity exceeding 2000 mPa · s, the viscosity of the emulsified liquid (binding agent) becomes extremely high, and the emulsified liquid does not easily reach the noodle strings. In some cases, Na-CMC having a 2% anhydride viscosity of less than 5 mPa · s cannot form a stable emulsion.
[0016]
As fats and oils, generally used edible fats and oils can be used, and the type is not particularly limited. Examples of edible fats include corn oil, soybean oil, rapeseed oil, safflower oil, and cottonseed oil.
[0017]
As the binding inhibitor, the composition ratio of each component is, for example, 1 to 40 parts by weight (hereinafter referred to as “parts”) of fats and oils, 60 to 99 parts of water, and 100 parts by weight of the total amount of fats and water. An emulsion having 0.1 to 2 parts of CMC is preferred, but is not limited to this range. In an emulsion with a low composition ratio of fats and oils and a high composition ratio of water, the function as an instant noodle binding inhibitor may not be exhibited, and in an emulsion liquid with a high composition ratio of fats and oils and a low composition ratio of water The emulsified state tends to become unstable over time. In an emulsion having a low composition ratio of Na-CMC, the emulsified state tends to be unstable over time, and in an emulsion having a high composition ratio of Na-CMC, the viscosity of the liquid becomes extremely high. , Tends to be difficult to adhere uniformly to the noodle strings.
[0018]
The binding inhibitor of the present invention can be produced by emulsifying water and fats and oils in the presence of Na-CMC using a known apparatus such as a homomixer or a homogenizer. For example, it can emulsify by adding fats and oils to the water which dissolved Na-CMC, and mixing with a homomixer or a homogenizer.
[0019]
The binding inhibitor of the present invention is effective for preventing binding between noodle strings of instant noodles. Examples of instant noodles include Chinese noodles such as ramen, Japanese-style noodles such as udon and soba, and Western-style noodles such as macaroni and spaghetti. The anti-binding agent of the present invention is particularly effective for raw-type instant noodles among instant noodles.
[0020]
Instant noodles are mainly made from flour raw materials. Examples of flour raw materials include wheat, wheat, rice, and rice bran. These are used alone or in combination as a raw material for flour. You may mix | blend starches other than a flour raw material as needed with a flour raw material as a main body. In addition to this, sugars other than starch, eggs, dairy products, seasonings, emulsifiers, salts, and the like may be appropriately added to the raw material for instant noodles.
[0021]
Instant noodles using the binding inhibitor of the present invention can be produced, for example, by the following production method. First, the noodle dough is prepared by adding water to the raw material mainly composed of the flour and kneading. At this time, an alkali metal salt (as salt, brine, etc.), a pigment or the like may be added to the aqueous medium for hydration as necessary. Next, the noodle dough is made into a desired shape and made into a raw noodle string. Examples of the method for forming the noodle strings include a method of forming a noodle dough into a noodle strip and cutting the noodle dough into a noodle strip with a cutting blade, a method of extruding the noodle dough, and the like. Next, the raw noodle strings are converted to α. Next, a binding inhibitor is applied to the gelatinized noodle strings. For example, the binding inhibitor of the present invention can be applied by applying or spraying onto the surface of the noodle strings. The binding agent can be applied or sprayed, for example, by application to the noodle strings by a brush or spraying with a spray gun. The pregelatinized noodle strings after application are dried by a predetermined method to obtain instant noodles. In the production of raw-type instant noodles, an anti-binding agent is applied after pre-existing means used for preserving preservative effects such as lactic acid immersion after gelatinization.
[0022]
【Example】
Below, an example of the manufacturing method of the raw type instant noodle by this invention is given.
[0023]
<Manufacture of anti-binding agent>
Example 1
To 80 parts of water, 20 parts of corn oil was added to a solution in which low-viscosity Na-CMC having a DS of 0.98 and a 2% anhydride viscosity of 40 mPa · s was dissolved, and a homomixer was used. After pre-emulsification at 70 ° C. for 10 minutes, the mixture was emulsified at 150 kgf / cm ² using a homogenizer. The resulting emulsion was milky white, had good fluidity, and was tasteless and odorless.
[0024]
Comparative Example 1
The same procedure as in Example 1 was performed except that a high-viscosity Na-CMC having a DS of 0.58 and a 2% anhydride viscosity of 9000 mPa · s was used. The obtained emulsion was milky white, but had a very high viscosity, poor fluidity, and tasteless and odorless.
[0025]
Example 2
Example 1 was repeated except that low-viscosity Na-CMC having a DS of 1.20 and a 2% anhydride viscosity of 800 mPa · s was used, and soybean oil was used instead of corn oil. The obtained emulsion was milky white, fluidity was good, and tasteless and odorless.
[0026]
Comparative Example 2
The same procedure as in Example 3 was performed except that a high-viscosity Na-CMC having a DS of 0.72 and a 2% anhydride viscosity of 5500 mPa · s was used. The obtained emulsion was milky white but had a high viscosity and was not very fluid. Moreover, it was tasteless and odorless.
[0027]
Comparative Example 3
Example 3 was repeated except that polyglycerol fatty acid ester (PGE, HLB = 12) was used instead of Na-CMC. The obtained emulsion had milky white color and good fluidity, but had a bad taste and had a fatty acid odor.
[0028]
<Manufacture of raw-type instant noodles>
A raw material consisting of 750 g of flour, 250 g of potato starch, 350 ml of water, 20 g of salt, 4 g of brine and 1 g of alginic acid was mixed for 20 minutes with a mixer, rolled to a thickness of 0.85 mm, and then cut out at corner # 18. It was. This was steamed at 100 ° C. for 3 minutes using a steaming machine to make it alpha. The noodles were immersed in a 1.8 wt% lactic acid solution (70 ° C.) for 10 seconds and immediately air-dried at 20 ° C. for 5 minutes.
[0029]
Next, 1 g of the anti-binding agent of each Example and Comparative Example produced as described above was applied per 100 g of noodles, mixed well, put into a pouch bag, and subjected to retort sterilization. About these, the fogging property, texture, and flavor of the noodles after storage at 5 ° C. for 1, 3 or 5 months were examined by the following evaluation methods.
[0030]
<Evaluation method>
Hog property of noodles: The noodles were taken out from the pouch bag, poured with hot water, and the state of hogure of the noodles after 2 minutes was judged visually. Evaluation was made on a 5-point scale (5: very good, 4: good, 3: slightly good, 2: slightly bad, 1: bad).
[0031]
Texture and flavor: Evaluated by sensory evaluation of 10 professional panelists. Average score of 10 professional panelists evaluated with a perfect score of 5 (5: very good, 4: good, 3: slightly good, 2: slightly bad, 1: bad).
[0032]
[Table 1]

[0033]
【The invention's effect】
According to the anti-binding agent of the present invention, it is possible to suppress mutual binding between noodle strings without adversely affecting the texture and flavor of instant noodles, for example, raw-type instant noodles. Raw type instant noodles that are easy to fog and have a good texture and flavor can be produced.

Claims (3)

An emulsified liquid obtained by emulsifying fats and oils using sodium carboxymethyl cellulose having a degree of etherification of 0.8 to 2.0 and an aqueous solution having a concentration of 2% by weight in terms of anhydride of 5 to 2000 mPa · s. An anti-binding agent for instant noodles. The fats and oils are applied to the surface of the noodle strings using sodium carboxymethyl cellulose having a degree of etherification of 0.8 to 2.0 and an aqueous solution having a concentration of 2% by weight converted to an anhydride of 5 to 2000 mPa · s. Instant noodles coated with emulsified emulsion. Carboxymethylcellulose sodium having an etherification degree of 0.8 to 2.0 and an aqueous solution having a concentration of 2% by weight converted to an anhydride having a viscosity of 5 to 2000 mPa · s on the surface of the noodle strings after steaming the noodle strings. A method for producing instant noodles, which comprises applying an emulsified liquid emulsified with fats and oils.