JP5654695B2 - Oil-in-water emulsified composition for noodle band - Google Patents

Description

  The present invention relates to an oil-in-water emulsion composition suitable for the production of noodle strip products.

As noodle strip foods, noodles such as Chinese noodles, pasta and udon, and noodle strips such as dumpling skin and shumai skin are widely eaten.
Noodle strips are prepared by mixing and kneading raw materials for noodle production such as wheat flour and starch, and rolling the resulting noodle dough to a desired thickness to form strips. A band food is produced. For example, in the production of noodles, noodle strips are cut into raw noodle strings, and the raw noodle strings are processed into raw noodles, dry noodles, steamed noodles, instant dry noodles and the like according to the purpose.
Therefore, the noodle dough is required to have extensibility and mechanical strength that can withstand rolling. Furthermore, it is also required to suppress stickiness of the noodle dough in order to prevent adhesion to the machine during rolling or cutting and sticking of the cut noodle strings and the like.
In addition, the taste of noodle strip food is generally preferred to be soft and have an appropriate elasticity.

In order to satisfy these requirements, various improvers for improving the noodle dough have been studied. For example, Patent Document 1 describes an emulsifiable oil / fat composition containing polyhydric alcohols and / or sugar alcohols, edible fats and oils, and further containing a specific amount of polyglycerin fatty acid ester and lecithin. It is described that the kneading property, the state of the noodle band, and the texture are improved by kneading the functional fat and oil composition into the noodle dough. In the Example of patent document 1, the lecithin is added twice the amount of polyglycerin fatty acid ester.
Patent Document 2 describes an emulsified fat composition for adding flour containing a polyhydric alcohol fatty acid ester whose main constituent fatty acid is palmitic acid, and the surface of the noodle dough produced using this emulsified fat composition has a surface. It is described that noodles that are smooth and have good texture when boiled and are firm are obtained. In the Example of patent document 2, the noodles are prepared using the emulsion composition which made the compounding quantity of the sorbitol liquid 20.0%.

JP-A-60-102139 JP 2009-136204 A

  The present invention, by blending into the noodle dough, can smooth the surface of the noodle dough and suppress stickiness and improve extensibility, and further enrich the flavor of the noodle belt food, while being soft The present invention relates to the provision of an emulsified composition that can be finished into a sticky and crunchy noodle strip food.

In the preparation of noodle dough, water in which salt and brine are dissolved is often blended. Since brine is mainly composed of an alkaline salt such as sodium carbonate, water containing brine is alkaline. The inventors focused on this point. In other words, the use of an emulsifying modifier that has improved emulsification stability under high salt concentration and alkaline conditions improves the workability of noodle dough production and more effectively improves the effect of noodle dough modification. I thought that it could be demonstrated.
Based on this idea, as a result of intensive studies by the present inventors, an oil-in-water emulsion composition containing a specific amount of oil, fat, polyhydric alcohol, water, specific polyglycerin fatty acid ester, and phospholipid is It was found that the emulsion stability is excellent even under salt concentration and alkaline conditions, and the noodle dough blended with this emulsion composition has reduced stickiness and excellent extensibility. Furthermore, it has been found that when a noodle strip food is produced from this noodle dough, the taste is imparted and the flavor is improved, and the noodle strip food has a soft and crisp texture.
The present invention has been completed based on these findings.

The present invention
a: Fat and oil 25-50 mass%,
b: 0.06 to 1.8% by mass of phospholipid,
c: Polyhydric alcohol 30-60 mass%,
d: Polyglycerin fatty acid ester having a structure in which a polyglycerin having an average degree of polymerization of 5 or more and a saturated fatty acid having 12 to 14 carbon atoms are ester-bonded and having an esterification rate of less than 40% 0.3 to 2.4 % By mass and e: 10-30% by mass of water
An oil-in-water emulsified composition for noodle strips containing 0.2 to 0.75 parts by mass of the phospholipid with respect to 1 part by mass of the polyglycerol fatty acid ester. is there.
The present invention also provides a method for producing a noodle strip food, which comprises preparing a noodle strip by mixing at least flour, water, and the oil-in-water emulsified composition for noodle strip.
Moreover, this invention provides the noodle strip foodstuff using the said oil-in-water emulsion composition for noodle strips.

  The oil-in-water emulsified composition for noodle strips of the present invention has higher emulsion stability in a high salt concentration environment or an alkaline environment. When the oil-in-water emulsified composition for noodle strips of the present invention is blended into the noodle dough, the surface of the noodle dough is made smoother to prevent stickiness and the extensibility of the noodle dough is greatly improved. In addition, the noodle strip food produced using this noodle dough has a soft texture but also has a sufficient elasticity, further improves the taste and has a high flavor.

  The oil-in-water emulsion composition for noodle strips of the present invention will be described in detail below.

  The oil-in-water emulsified composition for noodle strips of the present invention (hereinafter referred to as “the emulsified composition of the present invention”) includes at least an oil phase containing a specific amount of fat (component a) and phospholipid (component b), and at least It comprises a polyhydric alcohol (component c), a specific polyglycerin fatty acid ester (component d) having an esterification rate of less than 40%, and an aqueous phase containing a specific amount of water (component e). The emulsified composition of the present invention is suitably used for modifying noodle dough.

  The fat (component a) used in the present invention is a glycerin ester of a fatty acid, and one or more selected from animal and vegetable fats and oils suitable for food can be used. The vegetable oil is selected from, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and hardened oils, transesterified oils or fractionated oils thereof. 1 type, or 2 or more types of fats and oils are mentioned. Examples of the animal fats and oils include lard, beef tallow, fish oil, milk fat, pork fat, horse oil, and one or more kinds of fats selected from these hardened oils, transesterified oils or fractionated oils. It is done. As fats and oils used in the present invention, vegetable fats and oils are preferably used.

  The content of fats and oils in the emulsion composition of the present invention is 25 to 50% by mass, but is preferably 28% by mass or more, more preferably 30% by mass or more from the viewpoint of the effect of modifying the noodle band. More preferably, it is 32% by mass or more. From the viewpoint of emulsion stability, the content of fats and oils in the emulsion composition of the present invention is preferably 45% by mass or less, more preferably 40% by mass or less, and still more preferably 38% by mass or less. .

  The phospholipid (component b) used in the present invention is not particularly limited. For example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidic acid, lysophosphatidic acid , Phosphatidylglycerol, and one or more selected from these enzyme-treated products. Moreover, you may mix | blend a phospholipid using natural lecithins, such as soybean lecithin, egg yolk lecithin, or its enzyme decomposition product. As the phospholipid used in the present invention, soybean-derived phospholipid and egg yolk-derived phospholipid are preferable, and soybean-derived phospholipid is more preferable.

  In the emulsified composition of the present invention, the phospholipid content is 0.06 to 1.8% by mass, but from the viewpoint of the effect of modifying the noodle band, it is preferably 0.1% by mass or more. It is more preferably 2% by mass or more, and further preferably 0.3% by mass or more. From the viewpoint of emulsion stability, the phospholipid content in the emulsion composition of the present invention is preferably 1.6% by mass or less, more preferably 1.5% by mass or less. More preferably, it is 4 mass% or less, More preferably, it is 1 mass% or less, More preferably, it is 0.7 mass% or less.

  The polyhydric alcohol (component c) used in the present invention is not particularly limited as long as it is water-soluble, but preferably has 3 or more hydroxyl groups in the molecule. Examples of the polyhydric alcohol include one or more selected from polyglycerin, sugar and sugar alcohol. From the viewpoint of emulsion stability, it is preferable to use one or more sugar alcohols. As the sugar alcohol, it is more preferable to use one or more selected from sorbitol, xylitol, mannitol, maltitol, lactitol, reduced starch syrup, and oligosaccharide alcohol, and it is preferable to use sorbitol.

  In the emulsified composition of the present invention, the content of the polyhydric alcohol is 30 to 60% by mass, but from the viewpoint of improving the moisture retention of the noodle strip food, it is preferably 35% by mass or more, and 38% by mass or more. More preferably, it is more preferably 40% by mass or more. From the viewpoint of flavor, the content of the polyhydric alcohol in the emulsion composition of the present invention is preferably 55% by mass or less, more preferably 52% by mass or less, and 48% by mass or less. Is more preferable.

  The polyglycerol fatty acid ester (component d) used in the present invention has a structure in which a specific polyglycerol and a specific fatty acid are ester-bonded, and the esterification rate is within a specific range.

The polyglycerol constituting the polyglycerol fatty acid ester of component d used in the present invention has a structure in which glycerol is polymerized by dehydration condensation. The average degree of polymerization of the polyglycerin is 5 or more, but is preferably 6 or more from the viewpoint of emulsion stability, more preferably 7 or more, still more preferably 8 or more, and further preferably 9 or more. is there. From the viewpoint of the effect of modifying the noodle band, the average degree of polymerization of the polyglycerin is preferably 15 or less, more preferably 13 or less, and still more preferably 11 or less. The average degree of polymerization of polyglycerin is calculated from the following formula (3) from the hydroxyl value.
MW = 74n + 18 Formula (1)
OHV = 56110 (n + 2) / MW Formula (2)
n = (112220-18OHV) / (74OHV-56110) (3)
MW: average molecular weight of polyglycerol n: average degree of polymerization of polyglycerol OHV: hydroxyl value of polyglycerol

  The fatty acid which comprises the polyglycerol fatty acid ester of the component d used for this invention is 1 type, or 2 or more types of a C12-C14 saturated fatty acid. The fatty acid constituting the polyglycerol fatty acid ester of component d is preferably lauric acid or myristic acid, more preferably myristic acid.

The esterification rate of the polyglycerol fatty acid ester of component d used in the present invention is less than 40%. From the viewpoint of emulsion stability, the esterification rate is preferably 30% or less, more preferably 20% or less, and even more preferably 15% or less. Further, from the viewpoint of the modification effect of the noodle band, the esterification rate is preferably 4% or more, more preferably 6% or more.
The esterification rate is obtained by the following formula.

Esterification rate (%) = [number of esters / (number of esters + number of hydroxyl groups)] × 100

  Examples of the polyglycerol fatty acid ester of component d used in the present invention include decaglycerol monolaurate, decaglycerol monomyristate, decaglycerol dilaurate, decaglycerol dimyristate, decaglycerol trilaurate, decaglycerol trimyristate, Examples include hexaglycerin monolaurate, hexaglycerin monomyristate, hexaglycerin dilaurate, and hexaglycerin dimyristate, and one or more of these can be used. The polyglycerol fatty acid ester used in the present invention is preferably decaglycerol monomyristate or decaglycerol monolaurate, more preferably decaglycerol monomyristate.

  In the emulsified composition of the present invention, the content of the polyglycerol fatty acid ester of component d is 0.3 to 2.4% by mass, but from the viewpoint of emulsion stability, it is preferably 0.35% by mass or more. 0.4 mass% or more, more preferably 0.45 mass% or more, further preferably 0.5 mass% or more, and 0.6 mass% or more. More preferably, it is more preferably 0.7% by mass or more, and further preferably 0.8% by mass or more. From the viewpoint of flavor, the content of the polyglycerol fatty acid ester of component d in the emulsified composition of the present invention is preferably 2.3% by mass or less, and more preferably 2.2% by mass or less. 2.1% by mass or less, more preferably 2% by mass or less, further preferably 1.8% by mass or less, and further preferably 1.5% by mass or less. More preferably, it is 1.2 mass% or less.

There is no restriction | limiting in particular in the water (component e) used for this invention, A tap water, purified water, distilled water, mineral water, etc. can be used.
In the emulsified composition of the present invention, the water content is 10 to 30% by mass. However, from the viewpoint of improving workability due to viscosity reduction, the content is preferably 12% by mass or more, and more preferably 14% by mass or more. More preferably, it is more preferably 16% by mass or more. Further, from the viewpoint of antiseptic / antifungal properties, it is preferably 28% by mass or less, more preferably 25% by mass or less, and further preferably 23% by mass or less.

  The emulsified composition of the present invention has a phospholipid content of 0.2 to 0.75 parts by mass with respect to 1 part by mass of the polyglycerol fatty acid ester of component d. From the above, the content of the phospholipid is preferably 0.23 parts by mass or more and more preferably 0.26 parts by mass or more with respect to 1 part by mass of the polyglycerol fatty acid ester of component d. More preferably, it is 0.3 parts by mass or more. In addition, from the viewpoint of emulsion stability, the content of phospholipid is preferably 0.72 parts by mass or less, and 0.7 parts by mass or less with respect to 1 part by mass of the polyglycerol fatty acid ester of component d. More preferably, it is 0.68 parts by mass or less.

  The emulsified composition of the present invention is the above-mentioned components a to e, and the remainder is an emulsifier other than phospholipid and polyglycerin fatty acid ester, thickening polysaccharide, starches, sweetener, colorant, flavoring, seasoning, pH You may contain a regulator, antioxidant, a shelf life improving agent, etc.

In the emulsion composition of the present invention, the average particle diameter of the oil droplets constituting the dispersed phase is preferably 1 μm or more, more preferably 1.1 μm or more from the viewpoint of reducing the viscosity and improving workability. Further, from the viewpoint of emulsion stability, the average particle size of the oil droplets is preferably 1.5 μm or less, and more preferably 1.4 μm or less.
The average particle diameter of the oil droplets is measured by the method described in Examples described later.

  The emulsified composition of the present invention comprises an oil phase component containing the above fat and phospholipid and an aqueous phase component containing the above polyhydric alcohol, the specific polyglycerin fatty acid ester and water in an ordinary manner. It can be obtained by emulsifying and dispersing in an oil mold. For example, it can be obtained by stirring the aqueous phase component heated to about 60 ° C. using a homomixer, adding the above oil phase component heated to about 60 ° C., stirring and emulsifying and dispersing. In order to make the emulsion composition of the present invention a stable oil-in-water emulsion composition, in the emulsion composition of the present invention, the water phase component has a mass ratio (water mass / oil phase) to the oil phase component. (Mass) is preferably 1.5 or more, and more preferably 1.5 to 4.

The emulsified composition of the present invention is preferably used by blending with noodle dough in the production of noodle strip food. Similarly, brackish water often blended in noodle dough exhibits alkalinity, but the emulsion composition of the present invention has high emulsification stability even under alkaline conditions, and is excellent in the effect of modifying noodle dough.
When a noodle strip food is produced using the noodle dough blended with the emulsified composition of the present invention, a noodle strip food having a finer and uniform cell structure can be obtained. Thereby, a softer and more elastic texture can be felt uniformly throughout the noodle strip food. Further, for example, if instant noodles are prepared, the hot water quickly spreads over the whole noodles, so that the noodles can be quickly returned to the hot water.

The method for producing a noodle strip food of the present invention (hereinafter simply referred to as “the method of the present invention”) comprises mixing at least flour, water, and the oil-in-water emulsion composition for noodle strips to prepare a noodle strip. Including the step of preparing. In the preparation of the noodle band, salt, brine, emulsifier, thickening stabilizer, antioxidant, colorant, pH adjuster, and the like are blended depending on the purpose.
There is no restriction | limiting in particular in the said flour, For example, 1 type, or 2 or more types chosen from wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, and wheat flour, the combination of this and starch, etc. are mentioned. The kind of wheat flour to be used is not particularly limited, and one kind or two or more kinds of strong flour, medium flour, and weak flour can be used.
Examples of the starch include wheat starch, barley starch, rye starch, oat starch, etc. , Starch, lotus root starch, kwai starch, bracken starch, urine starch, and amylomaise starch.
The cereal flour may further contain konjac flour, gluten flour, processed starch and the like.

  In the present invention, the production of noodle strip food can be performed by a conventional method. For example, taking Chinese noodles as an example, the emulsified composition of the present invention and brine or powdered brine, which is an alkaline aqueous solution containing carbonate or phosphate, are mixed or dissolved or dispersed in water. Mix with flour of 2 to 5 times the mass ratio with respect to water, use a mixer, etc. The noodle strings can be cut to a desired length to obtain raw noodles (instant raw noodles). Dry noodles obtained by drying the raw noodles by the humidity control drying method, etc., and steamed noodles can be obtained by steaming and cooling, and after continuously steaming or boiling, fry baskets or drying baskets Immediately dry noodles can be obtained by filling and filling each meal and frying or hot hot air drying. Noodle strip foods other than Chinese noodles can also be produced by conventional methods according to the above method.

  In the production method of the present invention, the amount of the emulsified composition of the present invention is preferably 0.1 parts by mass or more with respect to 100 parts by mass of flour, from the viewpoint of the effect of modifying the noodle band, The amount is more preferably 0.2 parts by mass or more, and further preferably 0.5 parts by mass or more. Moreover, from the viewpoint of maintaining a good dough state with an appropriate oil content, the amount of the emulsified composition of the present invention is preferably 5 parts by mass or less with respect to 100 parts by mass of flour. More preferably, it is more preferably 2 parts by mass or less.

  In the production method of the present invention, the blending amount of water is preferably 10 to 60 parts by weight, more preferably 15 to 50 parts by weight, with respect to 100 parts by weight of flour. The amount is more preferably part by mass, and further preferably 25 to 35 parts by mass.

  In the present invention, the “noodle belt food” is not particularly limited, but examples of the noodles include Chinese noodles, yakisoba, udon, soba, and pasta. Of these, noodles selected from Chinese noodles and yakisoba are preferred. The noodles are preferably in the form of instant noodles. Examples of the skin noodle band include gyoza skin, Shumai skin, wonton skin, and small dragon wrap skin. Of these, dumpling skin and shumai skin are preferred.

  In relation to the embodiment described above, the present invention discloses the following oil-in-water emulsion composition for noodle band, method for producing noodle band food, or noodle band food.

<1>
a: Fat and oil 25-50 mass%,
b: 0.06 to 1.8% by mass of phospholipid,
c: Polyhydric alcohol 30-60 mass%,
d: Polyglycerin fatty acid ester having a structure in which a polyglycerin having an average degree of polymerization of 5 or more and a saturated fatty acid having 12 to 14 carbon atoms are ester-bonded and having an esterification rate of less than 40% 0.3 to 2.4 % By mass and e: 10-30% by mass of water
An oil-in-water emulsion composition for noodle bands, wherein the content of the phospholipid is 0.2 to 0.75 parts by mass with respect to 1 part by mass of the polyglycerol fatty acid ester.

<2>
The oil-in-water emulsion composition for noodle strips according to <1>, wherein the fat is preferably one or more selected from animal and vegetable fats and oils, more preferably vegetable fats and oils. .
<3>
<2>, wherein the animal fat is preferably one or more selected from lard, beef tallow, fish oil, milk fat, lard, horse oil, and hardened oil, transesterified oil or fractionated oil thereof The oil-in-water emulsion composition for noodle strips described in 1.
<4>
The vegetable oil is preferably selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and hardened, transesterified or fractionated oils thereof. The oil-in-water emulsion composition for noodle strips according to the above <2>, which is one type or two or more types.

<5>
In any one of the above items <1> to <4>, the content of the fat is preferably 28% by mass or more, more preferably 30% by mass or more, and further preferably 32% by mass or more. The oil-in-water type emulsion composition for noodle strips of description.
<6>
The content of the oil or fat is preferably 45% by mass or less, more preferably 40% by mass or less, and further preferably 38% by mass or less, in any one of the above items <1> to <5> The oil-in-water type emulsion composition for noodle strips of description.
<7>
<1> to <4>, wherein the content of the fat is preferably 28 to 45% by mass, more preferably 30 to 40% by mass, and still more preferably 32 to 38% by mass. The oil-in-water emulsified composition for noodle strips according to one.

<8>
The phospholipid is preferably phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidic acid, lysophosphatidic acid, phosphatidylglycerol, and these enzyme-treated products. The oil-in-water emulsion composition for noodle strips according to any one of the above <1> to <7>, which is one or more selected.
<9>
The oil-in-water emulsion composition for noodle band according to any one of <1> to <7>, wherein the phospholipid is preferably natural lecithin or an enzymatic degradation product thereof.
<10>
The oil-in-water emulsion composition for noodle band according to <9>, wherein the natural lecithin is preferably soybean lecithin or egg yolk lecithin.

<11>
<1> to <10, wherein the content of the phospholipid is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and further preferably 0.3% by mass or more. > An oil-in-water emulsion composition for noodle strips according to any one of the above.
<12>
The content of the phospholipid is preferably 1.6% by mass or less, more preferably 1.5% by mass or less, still more preferably 1.4% by mass or less, and further preferably 1% by mass or less. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <11>, more preferably 0.7% by mass or less.
<13>
The content of the phospholipid is preferably 0.1 to 1.6% by mass, more preferably 0.2 to 1.5% by mass, and still more preferably 0.3 to 1.4% by mass. Yes, more preferably from 0.3 to 1% by mass, and even more preferably from 0.3 to 0.7% by mass, the oil-in-water for noodle strips according to any one of the above <1> to <10> Type emulsified composition.

<14>
The oil-in-water emulsion composition for noodle strips according to any one of <1> to <13>, wherein the polyhydric alcohol preferably has 3 or more hydroxyl groups in the molecule.
<15>
The polyhydric alcohol is preferably one or more selected from polyglycerin, sugar and sugar alcohol, more preferably one or more sugar alcohols, more preferably sorbitol, xylitol, mannitol. Noodle band according to any one of <1> to <14>, which is one or more selected from maltitol, lactitol, reduced starch syrup, and oligosaccharide alcohol, and more preferably sorbitol Oil-in-water emulsion composition.
<16>
Any one of <1> to <15>, wherein the content of the polyhydric alcohol is preferably 35% by mass or more, more preferably 38% by mass or more, and further preferably 40% by mass or more. The oil-in-water emulsion composition for noodle strips described in 1.

<17>
The content of the polyhydric alcohol is preferably 55% by mass or less, more preferably 52% by mass or less, and further preferably 48% by mass or less, and any one of the above items <1> to <16> The oil-in-water emulsion composition for noodle strips described in 1.
<18>
Content of the said polyhydric alcohol becomes like this. Preferably it is 35-55 mass%, More preferably, it is 38-52 mass%, More preferably, it is 40-48 mass%, <1>-<15> The oil-in-water type emulsion composition for noodle strips as described in any one.

<19>
The average degree of polymerization of polyglycerol constituting the polyglycerol fatty acid ester is preferably 6 or more, more preferably 7 or more, further preferably 8 or more, and further preferably 9 or more, <1 The oil-in-water emulsion composition for noodle strips according to any one of> to <18>.
<20>
Any of the above <1> to <19>, wherein the average polymerization degree of the polyglycerol constituting the polyglycerol fatty acid ester is preferably 15 or less, more preferably 13 or less, and further preferably 11 or less. The oil-in-water emulsified composition for noodle strips according to one.
<21>
The average degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester is preferably 6 to 15, more preferably 7 to 13, further preferably 8 to 11, and further preferably 9 to 11. The oil-in-water type emulsion composition for noodle strips as described in any one of said <1>-<18>.

<22>
The saturated fatty acid constituting the polyglycerin fatty acid ester is preferably lauric acid or myristic acid, more preferably myristic acid, and the oil-in-water for noodle band according to any one of the above items <1> to <21> Type emulsified composition.

<23>
The esterification rate of the polyglycerin fatty acid ester is preferably 30% or less, more preferably 20% or less, and even more preferably 15% or less, any one of the above items <1> to <22> The oil-in-water emulsion composition for noodle strips described in 1.
<24>
The oil-in-water emulsification for noodle band according to any one of <1> to <23>, wherein the esterification rate of the polyglycerin fatty acid ester is preferably 4% or more, more preferably 6% or more. Composition.
<25>
Any of <1> to <22>, wherein the esterification rate of the polyglycerol fatty acid ester is preferably 4 to 30%, more preferably 6 to 20%, and still more preferably 6 to 15%. The oil-in-water type emulsion composition for noodle strips as described in any one.
<26>
The polyglycerin fatty acid ester is preferably decaglycerin monolaurate, decaglycerin monomyristate, decaglycerin dilaurate, decaglycerin dimyristate, decaglycerin trilaurate, decaglycerin trimyristate, hexaglycerin monolaurate, hexa The oil-in-water emulsion composition for noodle band according to any one of <1> to <25>, which is one or more selected from glycerin monomyristate, hexaglycerin dilaurate, and hexaglycerin dimyristate object.

<27>
The content of the polyglycerin fatty acid ester is preferably 0.35% by mass or more, more preferably 0.4% by mass or more, still more preferably 0.45% by mass or more, and further preferably 0.8. <1> to <26, which is 5% by mass or more, more preferably 0.6% by mass or more, further preferably 0.7% by mass or more, and further preferably 0.8% by mass or more. > An oil-in-water emulsion composition for noodle strips according to any one of the above.
<28>
The content of the polyglycerin fatty acid ester is preferably 2.3% by mass or less, more preferably 2.2% by mass or less, further preferably 2.1% by mass or less, and further preferably 2% by mass. % Or less, more preferably 1.8% by mass or less, further preferably 1.5% by mass or less, and further preferably 1.2% by mass or less, in the above <1> to <27> The oil-in-water type emulsion composition for noodle strips as described in any one.
<29>
The content of the polyglycerol fatty acid ester is preferably 0.35 to 2.3% by mass, more preferably 0.4 to 2.2% by mass, and still more preferably 0.45 to 2.1% by mass. %, More preferably 0.5 to 2% by mass, further preferably 0.6 to 1.8% by mass, still more preferably 0.7 to 1.5% by mass, and still more preferably The oil-in-water emulsion composition for noodle strips according to any one of <1> to <26>, which is 0.8 to 1.2% by mass.

<30>
In any one of the above items <1> to <29>, the water content is preferably 12% by mass or more, more preferably 14% by mass or more, and further preferably 16% by mass or more. The oil-in-water type emulsion composition for noodle strips of description.
<31>
The water content is preferably 28% by mass or less, more preferably 25% by mass or less, and further preferably 23% by mass or less, in any one of the above items <1> to <30> The oil-in-water type emulsion composition for noodle strips of description.
<32>
<1> to <29>, wherein the water content is preferably 12 to 28% by mass, more preferably 14 to 25% by mass, and still more preferably 16 to 23% by mass. The oil-in-water emulsified composition for noodle strips according to one.

<33>
The content of the phospholipid is preferably 0.23 parts by mass or more, more preferably 0.26 parts by mass or more, and further preferably 0 with respect to 1 part by mass of the polyglycerin fatty acid ester. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <32>, which is 3 parts by mass or more.
<34>
The content of the phospholipid with respect to 1 part by mass of the polyglycerin fatty acid ester is preferably 0.72 parts by mass or less, more preferably 0.7 parts by mass or less, and still more preferably 0. The oil-in-water emulsified composition for noodle strips according to any one of <1> to <33>, which is .68 parts by mass or less.
<35>
The content of the phospholipid is preferably 0.23 to 0.72 parts by mass, more preferably 0.26 to 0.7 parts by mass with respect to 1 part by mass of the polyglycerol fatty acid ester. Yes, More preferably, it is 0.3-0.68 mass parts, The oil-in-water emulsion composition for noodle strips as described in any one of said <1>-<32>.

<36>
The oil-in-water for noodle strips according to any one of <1> to <35>, wherein the average particle size of the oil droplets constituting the dispersed phase is preferably 1 μm or more, more preferably 1.1 μm or more. Type emulsified composition.
<37>
The average particle size of oil droplets constituting the dispersed phase is preferably 1.5 μm or less, more preferably 1.4 μm or less, and the noodle strip according to any one of the above <1> to <36> Oil-in-water emulsion composition.
<38>
In any one of the above items <1> to <35>, the average particle size of the oil droplets constituting the dispersed phase is preferably 1 to 1.5 μm, more preferably 1.1 to 1.4 μm. The oil-in-water type emulsion composition for noodle strips of description.

<39>
Any of <1> to <38> above, wherein the ratio of the aqueous phase component to the oil phase component (aqueous phase component / oil phase component) is preferably 1.5 or more, more preferably 1.5 to 4. The oil-in-water type emulsion composition for noodle strips as described in any one.

<40>
Manufacture of noodle strip food, comprising preparing noodle strip by mixing at least flour, water, and the oil-in-water emulsion composition for noodle strip according to any one of <1> to <39>. Method.
<41>
The production method according to <40>, wherein the flour preferably contains one or more kinds selected from wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, and fly flour.
<42>
The production method according to <40> or <41>, wherein the flour preferably contains starch.
<43>
The starch is preferably wheat starch, barley starch, rye starch, oat starch, corn starch, rice starch, legume starch, potato starch, sweet potato starch, tapioca starch, castor starch, chestnut starch, sago starch, potato starch, lotus root starch The manufacturing method as described in said <42> which is 1 type (s) or 2 or more types chosen from Kwai starch, bracken starch, urine starch, and amylomaise starch.
<44>
The production method according to any one of <40> to <43>, wherein the flour preferably includes one or more selected from konjac flour, gluten powder, and processed starch.

<45>
The blending amount of the oil-in-water emulsion composition for noodle band according to any one of <1> to <39> is preferably 0.1 parts by weight or more with respect to 100 parts by weight of the flour. Yes, More preferably, it is 0.2 mass part or more, More preferably, it is 0.5 mass part or more, The manufacturing method as described in any one of said <40>-<44>.
<46>
The blending amount of the oil-in-water emulsified composition for noodle band according to any one of the above <1> to <39> is preferably 5 parts by weight or less with respect to 100 parts by weight of the flour. More preferably, it is 3 mass parts or less, More preferably, it is 2 mass parts or less, The manufacturing method as described in any one of said <40>-<45>.
<47>
The blending amount of the oil-in-water emulsion composition for noodle band according to any one of <1> to <39> is preferably 0.1 to 5 parts by mass with respect to 100 parts by mass of the flour Preferably, it is 0.2-3 mass parts, More preferably, it is 0.5-2 mass parts, The manufacturing method as described in any one of said <40>-<44>.

<48>
The blending amount of water is preferably 10 to 60 parts by weight, more preferably 15 to 50 parts by weight, and even more preferably 25 to 35 parts by weight with respect to 100 parts by weight of the flour. The production method according to any one of <40> to <47>.
<49>
Including at least flour, water, an oil-in-water emulsion composition for noodle band according to any one of the above <1> to <39>, and brine to prepare a noodle band. 40>-<48> The manufacturing method as described in any one of.

<50>
The noodle band food is preferably one or more selected from Chinese noodles, yakisoba, udon, soba, pasta, dumpling skin, shumai skin, wonton skin, and small dragon wrap skin, The manufacturing method as described in any one of <40>-<49>.

<51>
A noodle strip food product obtained by the production method according to any one of <40> to <50>.
<52>
Noodle strip food using the oil-in-water emulsion composition for noodle strips according to any one of <1> to <39>.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to these.

[Analysis method]
Average particle size of oil droplets:
A sample is diluted in an appropriate amount in a 0.5% sodium dodecyl sulfate solution, and the suspension is dispersed in a stirring tank of a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation) to obtain an emulsified particle size (unit: : Μm). The volume-based average particle size calculated from the volume-based particle size distribution was defined as the average particle size.

[Preparation Example 1] Preparation of emulsified composition for noodle band Rapeseed oil (Nisshin Oilio Co., Ltd.) and soybean lecithin (trade name: Nisshin Lecithin DX, Nisshin Oilio Co., Ltd., phospholipid content 64 mass%) are as follows. An oil phase component was prepared by mixing at a ratio (unit: part by mass) shown in Table 1.
Moreover, 70% sorbitol (trade name: sorbitol Kao, manufactured by Kao Corporation), decaglycerin monomyristate (trade name: Ryoto Polyglycerester M-7D, manufactured by Mitsubishi Chemical Foods), and water are shown in Table 1 below. A water phase component was prepared by mixing in (unit: part by mass).

  While gradually adding the water phase component to the oil phase component, the mixture was stirred and emulsified at 60 ° C. and 11500 rpm using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). 5 and Comparative Examples 1-8 were obtained. Each obtained emulsified composition was cooled to 15 ° C., stored in a refrigerator (5 ° C.) for 1 day, and then used in the following test examples. The middle part of Table 1 also shows the contents (unit: mass%) of components a to e in each emulsion composition.

[Test Example 1] Emulsification stability in a salt-containing alkaline aqueous solution Each of the obtained emulsion compositions was added to a salt-containing alkaline aqueous solution to evaluate the emulsion stability. Specifically, 10 g of salt and 2 g of powdered brine (made by Oriental Yeast Co., Ltd.) are dissolved in 30 g of water to prepare a salt-containing alkaline aqueous solution (pH 13). The emulsion stability was evaluated according to the following evaluation criteria after 24 hours.
The results are shown in Table 1.

-Evaluation criteria for emulsion stability-
3: A uniform emulsified dispersion system.
2: A water phase is produced at the bottom.
1: A water phase is produced at the bottom and an oil phase is produced at the top.

[Preparation Example 2] Preparation of noodles 30 g of water was dissolved or dispersed in 10 g of sodium chloride, 2 g of powdered brine (produced by Oriental Yeast Co., Ltd.) and 10 g of the above various emulsified compositions to prepare kneaded water. This kneaded water was placed at 35 ° C. for 24 hours, and then diluted by adding 300 g of water, added to 1000 g of flour, and mixed for 10 minutes to obtain a soft noodle dough.
The obtained noodle dough was put together in a noodle band with a noodle roll (roll gap: 3.5 mm), placed in a plastic bag at room temperature (about 20 ° C.), and aged for 30 minutes. Next, the noodle strip was further rolled with a noodle making roll to obtain a noodle strip having a thickness of about 1.4 mm. The noodle strings were cut out using 22 square blades, and the noodle strings were put in a plastic bag and left overnight at room temperature (about 20 ° C.) to obtain Chinese noodles.

[Test Example 2] Evaluation of noodle-making property The noodle-making property of the noodle dough in Preparation Example 2 was evaluated by evaluating its sticky extensibility. The evaluation criteria are shown below, and the results are shown in Table 1.

-Evaluation criteria for noodle-making properties-
5: Stickiness is further suppressed, and the fabric stretchability is high.
4: Less stickiness and good fabric extensibility.
3: Feels sticky and slightly inferior in fabric extensibility.
2: Stickiness is slightly strong and fabric extensibility is inferior.
1: Strong stickiness and poor fabric extensibility.

[Test Example 3] Evaluation of flavor and texture Among the Chinese noodles obtained in Preparation Example 2, those having a noodle-making property of evaluation 4 or more in Test Example 2 in a sufficient amount of boiling water for 2 minutes 30 seconds Boiled and evaluated for flavor and texture based on the following evaluation criteria by five specialist panels. The results are shown in Table 1.

-Flavor evaluation criteria-
5: The taste is further enhanced and the taste is further improved.
4: The taste is enhanced and delicious.
3: The taste is not enhanced, but the taste is not felt.
2: Feels slightly different taste and inferior in taste.
1: It has a very strong taste and is not delicious.

-Evaluation criteria for texture-
5: While the texture is softer, you can also enjoy the motivated and resilient teeth.
4: The texture is soft and it feels soft and elastic.
3: Normal texture.
2: Slightly too soft and weak elasticity.
1: It is too soft and hardly feels crunchy.

From the results of Table 1, when a polyglycerin fatty acid ester different from component d is used, or when the content of the polyglycerin fatty acid ester of component d is less than specified in the present invention, the result is inferior in emulsion stability. The noodle dough prepared using this was sticky and the dough extensibility was poor (Comparative Examples 1, 9, 10). Conversely, if the content of the polyglycerol fatty acid ester of component d is higher than specified in the present invention, the emulsification stability is good and the noodle-making property is improved, but the flavor of the noodle belt food produced using this is improved. The result was inferior (Comparative Example 8).
Moreover, when it did not contain a phospholipid, it became a result inferior to both emulsion stability and noodle-making property (Comparative Examples 3, 5, and 7). Similarly, when the phospholipid content was higher than specified in the present invention, both the emulsion stability and the noodle-making property were inferior (Comparative Example 6).
Furthermore, even if the content of each component is within the definition of the present invention, if the ratio of the content of phospholipid to the content of the polyglycerol fatty acid ester of component d is higher than defined in the present invention, As a result, the emulsion stability and the noodle-making property were remarkably inferior (Comparative Examples 2 and 4).

  On the other hand, all the emulsion compositions satisfying all of the provisions of the present invention are excellent in emulsion stability, and the noodle dough prepared using the emulsion composition is less sticky and rich in dough extensibility. there were. In addition, the noodle band food prepared from the noodle dough was delicious with enhanced umami, and also had a soft texture and a soft and chewy texture (Examples 1 to 12).

Claims (5)

a: One or two or more oils and fats selected from soybean oil, rapeseed oil, corn oil, safflower oil, olive oil, rice oil, sunflower oil and sesame oil, 25 to 50% by mass,
b: 0.06 to 1.8% by mass of phospholipid derived from soybean ,
c: Polyhydric alcohol 30-60 mass% consisting of sugar alcohols ,
d: Polyglycerin fatty acid ester having a structure in which a polyglycerin having an average degree of polymerization of 5 or more and a saturated fatty acid having 12 to 14 carbon atoms are ester-bonded and having an esterification rate of less than 40% 0.3 to 2.4 % By mass and e: 10-30% by mass of water
The oil-in-water emulsion composition for noodle strips containing 0.2 to 0.75 parts by mass of the phospholipid derived from soybeans with respect to 1 part by mass of the polyglycerol fatty acid ester.   The oil-in-water emulsified composition for noodle strips according to claim 1, wherein the average particle size of oil droplets in the oil-in-water emulsified composition for noodle strips is 1 µm or more. A method for producing a noodle strip food comprising a step of preparing a noodle strip by mixing at least flour, water, and the oil-in-water emulsion composition for noodle strip according to claim 1 or 2 . 4. The noodle strip food according to claim 3 , wherein the blending amount of the oil-in-water emulsion composition for noodle strips according to claim 1 or 2 is 0.1 parts by mass or more with respect to 100 parts by mass of flour. Production method. A noodle strip food using the oil-in-water emulsion composition for noodle strips according to claim 1 or 2 .