JP4958937B2 - High oil emulsified oil and fat composition for thawing cooked noodles in microwave oven, method for producing the same, sauce for thawing cooked noodles using the same, and microwave thawing cooked noodles - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a high-oil emulsified oil / fat composition for microwave oven-thawing cooked noodles, a method for producing the same, a sauce for microwave oven-thawing cooked noodles using the composition, and a microwave oven-thawing cooked noodle.

In recent years, frozen foods that have been thawed by microwave ovens have attracted attention due to changes such as the advancement of women into the society, the development of nuclear families, and changes in meal times and meal contents even within the same family.
However, frozen foods that have been cooked by thawing microwave ovens can be stored for a long period of time, so that there is a problem in that they are dried and dehydrated during freezing and cause a phenomenon called frozen burn. Frozen burns are a major problem for foods that are eaten as they are after being thawed, such as frozen foods that have been thawed, such as microwave oven thawed, because they will not absorb even after adding water and become irreversible quality.
Among frozen foods that have been thawed and cooked in a microwave oven, noodles (for example, yakisoba, pasta, etc.) are thinned and hardened due to the phenomenon of freezing and burnt, so that the beauty and ease of eating are significantly impaired.
In order to prevent such freezing and scalding, for example, a glassy coating layer containing crystals of triiron tetroxide (Fe ₃ O ₄ ) and anatase titanium oxide (TiO ₂ ) is formed on the surface of the ceramic substrate. A granular contact-type water quality improver, mixed with water in contact with the contact-type water quality improver in a noodle dough material containing wheat flour as an essential component, and forming noodle strings from the resulting dough A manufacturing method is known (see, for example, Patent Document 1).
Moreover, the freeze-resistant cereal foodstuff characterized by adding a non-steamed fermented soybean emulsified oil and fat composition and a shell baked material to the cereal food is known (for example, refer patent document 2).

Japanese Patent Laid-Open No. 2003-9793 JP 2005-110617 A

  The object of the present invention is to provide a high-oil emulsified oil for frozen noodles that has been excellent in the prevention of freezing and erosion of frozen noodles that have been thawed in a microwave oven and that does not affect the flavor and taste of frozen noodles. It is to provide a composition, a method for producing the same, a sauce for frozen noodles that has been thawed using a microwave oven, and a frozen noodle that has been thawed using a microwave oven.

As a result of intensive studies to achieve the above object, the present inventors have blended a specific emulsifier, a polyhydric alcohol, and water in a specific ratio, and by adding a fat and oil in a specific ratio to the microwave oven. It has been found that a high-oil emulsified oil-fat composition that is excellent in prevention of freezing and burntness by long-term freezing storage and does not affect the flavor and taste of food can be produced when added to thawed cooked noodles, and the present invention has been completed.
Therefore, in the present invention, an emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) weight ratio of the polyhydric against the alcohol 100 parts by weight H LB15 or more sucrose stearate is 8 to 35 parts by weight in terms of dry matter,
(B) The mass proportion of water is 41% by mass to 71% by mass of the total of sucrose stearate of HLB15 or higher, polyhydric alcohol, and water .
After mixing the said mixture well and warming to 60-70 degreeC, fats and oils are gradually added, stirring so that the compounding quantity of fats may exceed 70 mass% of the whole high oil emulsified oil-fat composition, and may be 86 mass% or less. It is a high oil emulsified oil and fat composition for frozen noodles that has been cooked and thawed in an emulsified microwave oven.
Moreover, it is the sauce for microwave oven thawing cooking frozen noodles containing the high-oil emulsified oil-fat composition for frozen noodles.
Moreover, the high-oil emulsified oil / fat composition for frozen noodles that has been thawed in the microwave oven or the frozen noodles that have been thawed in the microwave oven to which the sauce for thawing frozen noodles containing the above has been attached.
Furthermore, it is a manufacturing method of the said high-oil emulsified oil-fat composition for frozen noodles which has been thawing cooked in the microwave oven.

  By using the high-oil emulsified oil / fat composition for frozen noodles and the frozen noodle sauce containing the same according to the present invention, freezing burns caused by long-term frozen storage are prevented, and the microwave oven-thawed frozen Noodle flavor and taste are not adversely affected.

Hereinafter, the present invention will be described in detail.
The emulsifier that can be used in the present invention is sucrose stearate of HLB15 or higher.
For these, commercially available products to which water has been added in advance can be used.
In the present invention, when an emulsifier other than the above-mentioned emulsifier is used, the emulsified state of the high oil emulsified oil / fat composition is deteriorated, the fats and oils are separated, the taste and taste of food are affected, the viscosity is increased, and the workability is increased. A high-quality emulsified oil / fat composition having poor quality cannot be obtained.

The polyhydric alcohol that can be used in the present invention is not particularly limited as long as it can be used for food.
Examples include glycerin, propylene glycol, sorbitol, maltitol, xylitol, erythritol, lactitol, xylose, arabinose, mannose, isomerized sugar, fructose, and reduced starch syrup.
These can be used alone or in admixture of two or more.

In the present invention, the blending ratio of the emulsifier and the polyhydric alcohol is important.
Weight ratio of the polyhydric against the alcohol 100 parts by weight H LB15 or sucrose stearate ester is 8 to 35 parts by weight on a dry matter basis.
If the amount of the emulsifier is larger than this blending ratio, the flavor and taste of food are affected, which is not preferable.
Further, if the emulsifier is less than this blending ratio, the oil and fat is separated, which is not preferable.
In the present invention, OO to ΔΔ means OO or more and ΔΔ or less, for example, 1 to 3 means 1 or more and 3 or less.

In the present invention, the proportion of water is also important .
The water mass ratio is 41.0 mass% to 71.0 mass% with respect to the total of sucrose stearate ester of HLB15 or more, polyhydric alcohol and water .
When the ratio of water is less than the above range, the viscosity becomes too high and the workability deteriorates or becomes lumpy, so that the emulsification cannot be sufficiently performed. Since taste is inferior, it is not preferable.

The fats and oils that can be used in the present invention are not particularly limited as long as they can be used for food.
For example, salad oil, rapeseed oil, soybean oil, safflower oil, corn oil, sunflower oil, rice oil, palm oil, palm oil, cacao butter, olive oil, fish oil, milk fat, beef tallow and the like can be mentioned.
These can be used alone or in admixture of two or more. In the case of solid fat, dissolve it before use.

After mixing the emulsifier, polyhydric alcohol and water mixture well and warming to 60-70 ° C., the blended amount of fat and oil exceeds 70% by mass of the whole high-oil emulsified fat and oil composition for frozen noodles cooked by thawing the microwave. Oils and fats are gradually added and emulsified with stirring so as to be less than mass%.
The stirring means is not particularly limited as long as it can be emulsified.
Since the high-oil emulsified oil / fat composition for frozen noodles of the present invention that has been thawed with microwave oven is easily emulsified, it can be sufficiently emulsified with a stirrer having a rotational speed of about 1000 min ⁻¹ .
In addition, fat-soluble pigments and the like can be added to the fats and oils, and flavoring can be performed with natural products and fragrances.

The high-oil emulsified oil / fat composition for frozen noodles of the present invention that has been thawed by microwave oven and the sauce containing the same can be directly attached to noodles that have been boiled or steamed and then gelatinized.
The method of adhering may be the same as the loosening agent generally used for cooking noodles, and examples thereof include methods such as mixing, dipping, and spraying.
The pregelatinized noodles to which the high-oil emulsified oil / fat composition and the sauce containing the composition are attached can be rapidly frozen in the same manner as conventional frozen cooked noodles.
In addition, as with conventional emulsified oils and fats, it can be used in the production of sauces that can be cooked with frozen noodles that have been thawed in a microwave oven, such as peperoncino sauce or yakisoba sauce. The manufacturing method may be the same as the conventional source manufacturing method.
The frozen noodles to which the high-oil emulsified oil / fat composition and the sauce containing the composition are attached can be thawed in a microwave oven in the same manner as a conventional frozen noodle.
The high-oil emulsified oil / fat composition for frozen noodles of the present invention that has been thawed with microwave oven and the sauce for refrigeration of frozen noodles that has been thawed with microwave oven, which contains this, are preferably used for cooked frozen noodles that are stored and distributed at around -18 ° C. it can.

Hereinafter, the present invention will be specifically described by way of examples.
[Reference Example 1, Examples 2-3, Comparative Examples 1-15] Types of emulsifier 12.5 parts by mass of polyhydric alcohol aqueous solution (trade name: sorbitol F, manufactured by Nikken Kasei Co., Ltd.) And 8.75 parts by mass in terms of dry matter) and 7.5 parts by mass of the emulsifier shown in Table 1 (adjusted to 40% by mass aqueous solution, 3 parts by mass in terms of dry matter) were heated to 60-70 ° C. in a pan, and then a cutter mixer ( The product was transferred to Voraberg, trade name: Thermomix, and 80 parts by mass of salad oil was added little by little while stirring (1000-1500 min ⁻¹ ) to prepare a high oil emulsified oil / fat composition.

5 parts by mass of the resulting high oil emulsified oil / fat composition was added to 100 parts by mass of boiled and cooled spaghetti, mixed well, frozen in a −30 ° C. freezer, and then stored in a −20 ° C. freezer for 1 day. After storing for 7 months under the condition that the door of the freezer was opened 7 times for 3 minutes, it was heated in a 500 W microwave oven for 3 minutes, and a sensory test was conducted by 10 panelists under the following conditions.
Sensory evaluation was not performed for the poorly emulsified state.
The criteria for the sensory test are shown below.
Evaluation criteria for emulsified state ○ White, smooth and good emulsified state △ Brownish, not smooth, slightly emulsified state × Separation of oil content clearly seen, evaluation criteria for `` frozen burn '' with poor emulsified state ○ Noodles The surface is not discolored △ The surface of the noodles is partially discolored × Evaluation criteria for “unraveling” where the entire surface of the noodles is discolored ○ Very easy to loose when lifting the noodles △ Unraveling is normal × Evaluation criteria for “taste” with poor looseness ○ Taste and flavor are very good △ Taste and flavor are normal × Taste and flavor are poor

The results are shown in Table 1.
Monodecaglycerin fatty acid ester (HLB15) and sucrose stearate (HLB15 and HLB16) were good evaluations.

[ Reference Examples 4 to 9] Types of polyhydric alcohols 12.5 parts by mass of polyhydric alcohol solutions having different sweetness shown in Table 2 (adjusted to 70% by mass aqueous solution, 8.75 parts by mass in terms of dry matter) and monodecaglycerin fatty acid After heating 7.5 parts by weight of ester (HLB15) (adjusted to 40% by weight aqueous solution, 3 parts by weight in terms of dry matter) to 60-70 ° C. in a pan, cutter mixer (manufactured by Voraberg, trade name: Thermomix) Then, 80 parts by mass of salad oil was added little by little while stirring (1000 to 1500 min ⁻¹ ) to prepare a high oil emulsified oil and fat composition, and sensory evaluation was performed in the same manner as in Reference Example 1.
The results are shown in Table 2.
Both polyhydric alcohols gave good results.

[Reference Examples 10-12, Examples 13-15 , Comparative Examples 16-22] Mixing ratio of emulsifier and polyhydric alcohol
In Reference Example 1, the ratio of the emulsifier and the polyhydric alcohol aqueous solution was set as shown in Tables 3 and 4, and the sensory evaluation of the high oil emulsified oil / fat composition was performed in the same manner as in Reference Example 1.
The results are shown in Tables 3 and 4.
In the table, monodecaglycerin fatty acid ester (HLB15) and sucrose stearate ester (HLB15) are values (parts by mass) after adjustment to a 40% by mass aqueous solution.
The product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used as the polyhydric alcohol, manufactured by Nikken Kasei Co., Ltd.

  The mass ratio of monodecaglycerin fatty acid ester and / or sucrose stearate to 100 parts by mass of the polyhydric alcohol was 8 to 35 parts by mass in terms of dry matter, which was a good result.

[ Reference Examples 16 to 18, Comparative Examples 23 to 25] Water mixing ratio (1)
In Reference Example 1, monodecaglycerin fatty acid ester (HLB15) 30 parts by mass (anhydrous equivalent), polyhydric alcohol (manufactured by Nikken Kasei Co., Ltd., trade name: sorbitol F) 87.5 parts by mass (anhydride equivalent) A high oil emulsified oil / fat composition was prepared and subjected to sensory evaluation in the same manner as in Reference Example 1 except that 800 parts by mass of salad oil and water were used in the proportions shown in Table 5.
The mass% of water is a ratio with respect to the sum of monodecaglycerin fatty acid ester (HLB15), polyhydric alcohol and water.
The results are shown in Table 5.

  In the case of monodecaglycerin fatty acid ester (HLB 15), the mass proportion of water is 29.9% by mass or more and within 60.8% by mass with respect to the total of monodecaglycerin fatty acid ester, polyhydric alcohol and water. It was a result.

[Examples 19 to 21, Comparative Examples 26 to 28] Mixing ratio of water (2)
In Reference Example 1, sucrose stearate ester (HLB 15) 30 parts by mass (anhydrous equivalent), polyhydric alcohol (manufactured by Nikken Kasei Co., Ltd., trade name: sorbitol F) 87.5 parts by mass (anhydride equivalent) Value), 1000 parts by mass of salad oil and water were used in the proportions shown in Table 6, and a high oil emulsified oil / fat composition was prepared and subjected to sensory evaluation in the same manner as in Reference Example 1.
The mass% of water is a ratio to the total of sucrose stearate (HLB 15), polyhydric alcohol and water.
The results are shown in Table 6.

  In the case of sucrose stearate (HLB 15), the mass ratio of water is good when it is 41.3% by mass or more and within 70.6% by mass with respect to the total of sucrose stearate, polyhydric alcohol and water. It was a result.

[ Reference Examples 22 to 31, Comparative Examples 29 to 38] Ratio of water ratio (3)
Example 19 was the same as Example 19 except that monodecaglycerin fatty acid ester (HLB 15) was blended with sucrose stearate ester (HLB 15) at the ratio shown in Table 7 and water was used at the ratio shown in Table 7. A high oil emulsified oil and fat composition was prepared and sensory evaluation was performed.
The results are shown in Table 7.
In the table, A: B represents a mass ratio (anhydrous equivalent value) of monodecaglycerin fatty acid ester (HLB 15) and sucrose stearate ester (HLB 15), and A represents monodecaglycerin fatty acid ester (HLB 15). , B represents sucrose stearate (HLB 15).

  The preferred water blending ratio was proportional to the blending ratio of monodecaglycerin fatty acid ester (HLB15) and sucrose stearate ester (HLB15).

Reference Example 32-34, Comparative Example 39] The mixing ratio of the oil (1)
A high oil emulsified oil / fat composition was prepared in the same manner as in Reference Example 1 except that 75 parts by mass of monodecaglycerin fatty acid ester (HLB15), 125 parts by mass of polyhydric alcohol, 100 parts by mass of water and salad oil were used in the proportions shown in Table 8. Sensory evaluation was performed.
Monodecaglycerin fatty acid ester (HLB15) was prepared in a 40% by mass aqueous solution and used.
Moreover, the product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used for the polyhydric alcohol by Nikken Kasei Co., Ltd.
The results are shown in Table 8.

  The blending amount of fats and oils was 86% by mass or less based on the whole high oil emulsified fat and oil composition, and the result was good.

[Examples 35-37, Comparative Example 40] Blending ratio of fats and oils (2)
A high oil emulsified oil and fat composition was prepared in the same manner as in Example 1 except that 75 parts by mass of sucrose stearate (HLB 15), 125 parts by mass of polyhydric alcohol, 200 parts by mass of water and salad oil were used in the proportions shown in Table 9. Preparation and sensory evaluation were performed.
In addition, sucrose stearate ester (HLB 15) was used in a 40% by mass aqueous solution.
Moreover, the product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used for the polyhydric alcohol by Nikken Kasei Co., Ltd.
The results are shown in Table 9.

  The blending amount of fats and oils was 86% by mass or less based on the whole high oil emulsified fat and oil composition, and the result was good.

  The raw materials shown in Table 10 were put in a pan, heated to 85 ° C., cooled after hot-packing, and a peperoncino sauce for refrigerated noodles prepared by thawing microwave oven was obtained.

A peperoncino sauce for frozen noodles that had been thawed in a microwave oven was seasoned into pregelatinized spaghetti and stored frozen.
The seasoning method involved boiled and cooled spaghetti 200 g with 20 g of peperoncino sauce for thawing frozen noodles.
After freezing in a -30 ° C freezer, during storage in a -20 ° C freezer Stored for 7 minutes a day for 3 minutes under the condition of opening the freezer door, then heated in a 500W microwave oven for 3 minutes, for reference Sensory evaluation was performed in the same manner as in Example 1.
“Frozen Yake”, “Hagure”, and “Taste” were evaluated as “Good”.

A high oil emulsified oil / fat composition was prepared in the same manner as in Reference Example 1 and added to yakisoba for sensory evaluation.
The addition method heated the frying pan, heated 1 tablespoon of salad oil, added 150g of steamed chilled fried noodles and fried for 2 minutes, added 50g of water and fried for 1 minute, and mixed 10g of powder sauce and 5g of high oil emulsified oil and fat composition.
After freezing in a -30 ° C freezer, during storage in a -20 ° C freezer, stored for 7 minutes a day under the condition of opening the freezer door for 3 minutes, then heated in a 500W microwave for 3 minutes Sensory evaluation was performed in the same manner as in Example 1.
“Frozen Yake”, “Hagure”, and “Taste” were evaluated as “Good”.

Claims (5)

An emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) weight ratio of the polyhydric against the alcohol 100 parts by weight H LB15 or more sucrose stearate is 8 to 35 parts by weight in terms of dry matter,
(B) The mass ratio of water is 41.0 mass%-71.0 mass% of the sum total of sucrose stearate ester of HLB15 or more, a polyhydric alcohol, and water ,
After mixing the said mixture well and warming to 60-70 degreeC, fats and oils are gradually added, stirring so that the compounding quantity of fats may exceed 70 mass% of the whole high oil emulsified oil-fat composition, and may be 86 mass% or less. A high oil emulsified oil / fat composition for emulsified microwave oven thawed frozen noodles.   A sauce for tempering frozen noodles prepared by thawing microwave oven, comprising the high-oil emulsified oil / fat composition for refrigerated noodles according to claim 1.   Microwave oven-thawed frozen noodles to which the high-oil emulsified oil / fat composition for frozen noodles according to claim 1 is attached.   A microwave-thaw-frozen frozen noodle with the microwave-thaw-frozen cooked frozen noodle sauce attached thereto according to claim 2. An emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) weight ratio of the polyhydric against the alcohol 100 parts by weight H LB15 or more sucrose stearate is 8 to 35 parts by weight in terms of dry matter,
(B) The mass ratio of water is 41.0 mass%-71.0 mass% of the sum total of sucrose stearate ester of HLB15 or more, a polyhydric alcohol, and water ,
The mixture is mixed well and warmed to 60-70 ° C., and then the blended amount of fat exceeds 70% by mass of the whole high-oil emulsified oil / fat composition for frozen noodles cooked by thawing microwave oven and is 86% by mass or less. A method for producing a high-oil emulsified oil / fat composition for frozen noodles that has been thawed in a microwave oven, wherein the oil / fat is gradually added and emulsified while stirring.