JP6351936B2 - Freezing tolerance imparting agent for noodles - Google Patents

Description

  The present invention relates to a freeze resistance imparting agent for noodles.

  In recent years, frozen noodles produced by rapidly freezing noodles can be stored for a long period of time, and can be thawed and easily cooked. However, frozen noodles have a phenomenon in which moisture sublimates due to temperature changes in retail stores and general household freezers, the surface of the noodles dries, and the starch and proteins contained in the noodles deteriorate (so-called “freeze-burn”). , "Freezing denaturation") is known to occur. When freeze-baking or freezing denaturation occurs, there is a problem that the commercial value of noodles is remarkably impaired due to a decrease in elastic texture and whitening of the appearance.

  Examples of the method for preventing freezing and freezing denaturation of noodles include, for example, a frozen noodle freezing agent (Patent Document 1), an emulsifier, Frozen noodles that have been thawed in a microwave oven (Patent Document 2) to which a high-oil emulsified oil / fat composition formulated with specific alcohol, water and oil / fat is attached, and after the oil / fat to which the emulsifier is added is contacted with food, A method for producing a frozen food that freezes the food (Patent Document 3) is known.

  However, all of the above methods are used by adhering to the surface of the boiled noodles with ingredients that are effective in preventing freezing and freezing denaturation (that is, imparting freezing resistance), so the manufacturing process of frozen noodles is complicated. There was a problem.

  On the other hand, as a method for improving the texture of frozen boiled noodles, a quality improver for frozen boiled noodles characterized by containing a glycerin organic acid fatty acid ester and lecithin is known (Patent Document 4). Since this quality improver can be used by adding it to the noodle dough in the production of frozen noodles, it can be produced more easily. However, this method is not satisfactory because the effect of imparting freezing resistance is not sufficient.

JP2013-034445A JP 2010-246466 A International Publication 2003/022079 Pamphlet JP 2008-212090 A

  An object of the present invention is to provide a freezing resistance imparting agent for noodles which can be used by adding to the dough of the noodles and can impart the freezing resistance and the texture of the frozen noodles.

  As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by using a propylene glycol fatty acid ester, and have reached the present invention based on this finding.

That is, the present invention
(1) Freezing tolerance imparting agent for noodles characterized by containing propylene glycol fatty acid ester,
(2) Furthermore, 1 type or 2 or more types selected from the group which consists of emulsifiers other than ascorbic acids, protein, and propylene glycol fatty acid ester are contained, The freeze tolerance grant for noodles as described in said (1) characterized by the above-mentioned Agent,
(3) A method for producing frozen noodles, comprising the step of adding the freeze resistance imparting agent for noodles according to (1) or (2) above to the noodle dough,
It is made up of.

The frozen noodles to which the noodle freezing resistance-imparting agent of the present invention is added are less susceptible to freezing burns and freezing denaturation due to freezing storage, and a preferable appearance and texture are maintained.
The freezing tolerance imparting agent for noodles of the present invention can be used by adding to the noodle dough when producing the noodles.

  In the present invention, frozen noodles are noodles obtained by mixing noodles by conventional methods, mixing flour, buckwheat flour, rice flour and other flour and water, if necessary, mixing salt, brine and other raw materials. This refers to noodles obtained by freezing, by a conventional method, starch that is gelatinized by boiling or steaming these noodles in hot water as they are. Examples of noodles include udon, kishimen, Okinawa soba, Chinese noodles, Japanese soba noodles, Inaniwa udon, hiyamugi, somen, cold noodles, spaghetti, macaroni, rice flour noodles, barley noodles, vermicelli, gyoza peels, grilled skin, wonton Skin, spring roll skin and the like.

  1st aspect of the freeze tolerance imparting agent for noodles of this invention contains propylene glycol fatty acid ester, It is characterized by the above-mentioned.

  The propylene glycol fatty acid ester used in the present invention is an esterification product of propylene glycol and a fatty acid, and is produced by a per se known esterification reaction or the like. The ester may be a monoester, a diester, or a mixture thereof. Monoesters are preferred, and a mixture containing about 90% or more of monoesters is preferable.

  The fatty acid used as a raw material for the propylene glycol fatty acid ester is not particularly limited as long as it is a fatty acid based on edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ -Linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), especially fatty acids containing 50% or more, more preferably 70% or more of palmitic acid, stearic acid, behenic acid or oleic acid. It is preferable to use a mixture.

  Examples of the propylene glycol fatty acid ester include propylene glycol palmitate (trade name: Riquemar PP-100; manufactured by Riken Vitamin), propylene glycol stearate (trade name: Riquemar PS-100; manufactured by Riken Vitamin), and propylene glycol. Behenic acid ester (trade name: Riquemar PB-100; manufactured by Riken Vitamin), propylene glycol oleate (trade name: Riquemar PO-100; manufactured by Riken Vitamin), etc. are commercially manufactured and sold. These can be used in the invention.

  As a specific example of the first aspect of the freeze resistance imparting agent for noodles of the present invention, the propylene glycol fatty acid ester itself may be used as the freeze resistance imparting agent for noodles, and a preparation containing the propylene glycol fatty acid ester is prepared. May be. The content of the propylene glycol fatty acid ester in 100% by mass of the preparation is usually 1 to 90% by mass, preferably 15 to 50% by mass. Moreover, as a form of this formulation, a powder, an oil agent, an emulsified formulation, a solubilized formulation etc. are mentioned, for example, Preferably it is a powder.

  The 2nd aspect of the freezing tolerance imparting agent for noodles of this invention is 1 type, or 2 or more types selected from the group which consists of emulsifiers other than ascorbic acid, protein, and propylene glycol fatty acid ester in addition to propylene glycol fatty acid ester. It is characterized by containing. As the 1 type (s) or 2 or more types, ascorbic acid is preferable, ascorbic acid and protein are more preferable, and emulsifiers other than ascorbic acid, protein, and propylene glycol fatty acid ester are the most preferable.

  The ascorbic acid is not particularly limited as long as it is ascorbic acid that can be used in food, a salt thereof, or a compound that can produce it (for example, ascorbic acid ester such as ascorbic acid-2 or 3-phosphate ester). For example, L-ascorbic acid or its salt (for example, sodium L-ascorbate) etc. are mentioned. Further, as the ascorbic acid, monodehydroascorbic acid, dehydroascorbic acid and the like generated by ascorbic acid being oxidized by ascorbic acid oxidase may be used together with the ascorbic acid or in place of the ascorbic acid. These ascorbic acids may be used alone or in any combination of two or more, preferably L-ascorbic acid or sodium L-ascorbate.

  The protein is not particularly limited as long as it is derived from animals and plants and is edible. For example, egg protein such as whole egg, egg white, egg yolk, milk protein such as skim milk powder, whey protein, soy protein, wheat protein, pea Examples thereof include vegetable proteins such as protein and corn protein, and animal proteins such as gelatin. These proteins may be used alone or in combination of two or more, preferably wheat protein.

  As wheat protein, active gluten obtained by drying a gum-like lump (wet gluten) obtained by adding water to wheat flour and kneading and washing the dough, chemical treatment such as alkali treatment on the wet gluten, or Examples include modified gluten prepared by enzyme treatment and the like, preferably active gluten.

  As active gluten, for example, powdered gluten obtained by mixing the dust while finely cutting the wet gluten, and drying in an air stream, acid or alkali is added to the wet gluten, pH is adjusted, and low viscosity And pulverized powder gluten obtained by spray-drying the liquid, and powder gluten obtained by vacuum drying or freeze-drying the wet gluten. it can.

  Examples of the emulsifier other than the propylene glycol fatty acid ester include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, and polyoxyethylene sorbitan fatty acid ester. Here, the glycerin fatty acid ester includes a polyglycerin fatty acid ester, a glycerin organic acid fatty acid ester, a polyglycerin condensed ricinoleic acid ester, and the like in addition to an ester of glycerin and a fatty acid. Lecithin includes fractionated lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, and the like. These emulsifiers may be used alone or in combination of two or more, preferably glycerin organic acid fatty acid esters.

  Examples of the glycerol organic acid fatty acid ester include glycerol acetate ester, glycerol acetate fatty acid ester, glycerol lactate fatty acid ester, glycerol citrate fatty acid ester, glycerol succinate fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, and preferably glycerol diacetyl tartaric acid fatty acid. Ester.

  Glycerin diacetyl tartaric acid fatty acid ester can be usually obtained by reaction of glycerin mono fatty acid ester (other name: monoglyceride) with diacetyl tartaric acid or acid anhydride of diacetyl tartaric acid, or reaction of glycerin, diacetyl tartaric acid and fatty acid.

  The fatty acid constituting the glycerin diacetyl tartaric acid fatty acid ester is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, olein Examples thereof include one or a mixture of two or more selected from the group of acids, linoleic acid, erucic acid and the like, and a fatty acid mixture containing stearic acid preferably at least 50% by mass, more preferably at least 70% by mass.

  As the glycerin diacetyl tartaric acid fatty acid ester, for example, glycerin diacetyl tartaric acid stearate (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold. it can.

  As a specific example of the 2nd aspect of the freezing tolerance imparting agent for noodles of this invention, the 1 type or 2 selected from the group which consists of emulsifiers other than the said propylene glycol fatty acid ester itself, ascorbic acids, protein, and propylene glycol fatty acid ester More than the seed itself may be used as a freezing tolerance imparting agent for noodles, and a preparation containing these components may be prepared. Although there is no restriction | limiting in particular in content of each component in this preparation 100 mass%, For example, propylene glycol fatty acid ester is 1-90 mass% normally, Preferably it is 20-70 mass%, Ascorbic acids are 1-90 mass% normally. 1 to 50% by mass, preferably 1 to 90% by mass of protein, preferably 5 to 70% by mass, and 1 to 60% by mass of an emulsifier other than propylene glycol fatty acid ester, preferably 1 to 40% by mass. It is preferable to prepare as follows.

  The freezing tolerance imparting agent for noodles of the present invention is a modified starch obtained by subjecting saccharides (including thickening polysaccharides), starch, and starch to various treatments within a range that does not impair the properties required by the intended preparation. Oils and fats can be blended.

  The freezing tolerance imparting agent for noodles of the present invention is made from the raw materials as described above, and the production method is not particularly limited, and can be produced by a method known per se.

  For example, in the preparation of the first aspect, a propylene glycol fatty acid ester powder and a powdering agent (sugar, starch, modified starch, etc.) are mixed to obtain a powder preparation, and the propylene glycol fatty acid ester and the powdering agent are mixed with water. It can be produced by a method of obtaining a powder formulation by dispersing or dissolving in the aqueous solution and drying the resulting aqueous solution. Examples of the method for drying the aqueous solution include a spray drying method, a vacuum drying method, and a vacuum freeze drying method. In addition, a liquid preparation is produced by dissolving propylene glycol fatty acid ester in edible oil or fat, or by dispersing propylene glycol fatty acid ester in water in which saccharides, glycerin and the like are dissolved to form an emulsified liquid or a solubilized liquid. be able to.

  The preparation of the second aspect is, for example, one or two selected from the group consisting of propylene glycol fatty acid ester (hereinafter also referred to as component A) powder and ascorbic acids, proteins, and emulsifiers other than propylene glycol fatty acid ester. The above method (hereinafter also referred to as B component) is mixed to obtain a powder formulation, the A component powder, the B component powder and the powdering agent are mixed to obtain a powder formulation, A component and B component In which water is dispersed or dissolved, and the resulting aqueous solution is dried to obtain a powder formulation. A component, B component and powdering agent are dispersed or dissolved in water, and the resulting aqueous solution is dried to obtain a powder formulation. It can manufacture by the method of obtaining. Examples of the method for drying the aqueous solution include a spray drying method, a vacuum drying method, and a vacuum freeze drying method.

  Although there is no restriction | limiting in particular in the usage method of the freezing tolerance imparting agent for noodles of this invention, When adding noodle dough normally, it is used by adding to noodle dough. The manufacturing method of frozen noodles including the step of adding the freeze resistance imparting agent for noodles of the present invention to the noodle dough and the method of imparting freezing resistance of noodles by adopting the manufacturing method are also included in the present invention.

  The usage-amount of the freezing tolerance imparting agent for noodles of this invention is 0.1-10 mass parts normally with respect to 100 mass parts of flours, such as wheat flour, Preferably it is 0.2-5 mass parts.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Preparation of freezing tolerance additive for noodles]
(1) Raw materials 1) Propylene glycol stearate (trade name: Riquemar PS-100; manufactured by Riken Vitamin Co., Ltd.)
2) Propylene glycol oleate (trade name: Riquemar PO-100; manufactured by Riken Vitamin Co., Ltd.)
3) Propylene glycol palmitate (trade name: Riquemar PP-100; manufactured by Riken Vitamin Co., Ltd.)
4) Propylene glycol behenate (trade name: Riquemar PB-100; manufactured by Riken Vitamin Co., Ltd.)
5) Glycerin stearate (trade name: Emulsy MS powder; manufactured by Riken Vitamin Co., Ltd.)
6) Glycerol oleate (trade name: Emulgie OL-100H; manufactured by Riken Vitamin Co., Ltd.)
7) High-purity powdered lecithin (trade name: Lesion P; manufactured by Riken Vitamin Co., Ltd.)
8) Glycerin diacetyl tartaric acid stearate (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.)
9) Sodium L-ascorbate (trade name: Na-L-ascorbate; manufactured by BASF)
10) Wheat protein (trade name: Emasoft M-1000; active gluten; manufactured by Riken Vitamin Co., Ltd.)
11) Corn starch (trade name: purified and dried sterilized corn starch; manufactured by Matsutani Chemical Industry Co., Ltd.)

(2) Formulation of formulation Table 1 shows the composition of the freeze resistance imparting agent for noodles (Nos. 1 to 15) prepared using the above raw materials. Of these, No. 1 to 9 are examples according to the present invention. 10-15 are comparative examples for them.

(3) Preparation Method of Formulation Based on the blending of raw materials shown in Table 1, predetermined raw materials were put in a 500 mL polyethylene bag and mixed well to prepare 100 g of powdery formulations.

[Test example]
(1) Production of frozen boiled udon 1) Semi-strong powder (trade name: Special Number One; Nisshin Flour Mills) 700g, Medium Power (trade name: Kinsuzuran; Nisshin Flour Mills) 100g, Chemical Starch (Commodity) Name: Asagao; made by Matsutani Chemical Industry Co., Ltd.) 200 g and noodles freezing tolerance imparting agent (No. 1-15) each 10 g were put in a 2 L-capacity polyethylene bag and mixed well to obtain a blended powder. The mixed powder is put into a mixer of an all-purpose small noodle machine (trade name: MODEL-MG-77; manufactured by Suzuki Noodle Co., Ltd.) and mixed with 20 g of sodium chloride in 400 g of water in advance while stirring at 120 rpm. (About 25 ° C.) and mixing was performed at 80 rpm for 10 minutes. The kneaded dough is made into a noodle strip having a thickness of about 4.5 mm through a roll, and the noodle strip is further rolled to a thickness of about 2.5 mm, and then cut into a noodle strip by using a cutting machine (using a 12th cutting blade). And cut to a length of 25 cm.
2) 100 g of raw udon obtained in 1) was boiled in 1 L of hot water for 8 minutes, and then boiled udon was immersed in running water for 30 seconds and then in ice water for 30 seconds and cooled.
3) The boiled udon obtained in 2) was drained and then shaped and snap frozen in a conventional manner.
4) Frozen boiled udon was placed in a polystyrene container, and the container was placed in a polyethylene bag and sealed. This is stored in a -20 ° C freezer for 7 days, then stored in a -5 ° C freezer for 1 day (24 hours), stored again in a -20 ° C freezer for 7 days, and then stored in a -5 ° C freezer. Stored for 1 day (24 hours).
5) At the same time, a non-frozen tolerant for imparting noodles (control) was prepared in the same manner.

(2) Evaluation of freezing tolerance The frozen boiled udon produced in (1) was left in a constant temperature bath at 20 ° C. for 3 hours and thawed. The degree of whitening of the thawed udon by freeze-burning was evaluated by 15 panelists according to the evaluation criteria shown in Table 2, the average score was obtained, and symbolized according to the following criteria.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Bad

(3) Evaluation of texture The frozen boiled udon produced in (1) was heated in 10 L of hot water for 1 minute and thawed. The thawed boiled udon was soaked in running water for about 30 seconds, and then drained after draining. The obtained boiled udon was evaluated by 15 panelists according to the evaluation criteria shown in Table 3, the average score was obtained, and was symbolized according to the following criteria.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Bad

(4) Comprehensive evaluation Regarding the results of evaluation of freezing tolerance and texture in (2) and (3), “◎” is 3 points, “○” is 2 points, “△” is 1 point, “×” is The total score of these evaluations was determined as 0 points, and was symbolized according to the following criteria.
A: Very good Total score 5-6
○: Good Total score 3-4
Δ: Slightly bad Total points 1-2
×: Bad Total score 0

(5) Results Table 4 shows the evaluation results of (2) to (4).

  As is apparent from the results in Table 4, the frozen boiled udon to which the noodle freezing resistance-imparting agent (Nos. 1 to 9) of the present invention was added had a freezing tolerance and a texture evaluation of both “◯” or higher. there were. On the other hand, the frozen boiled udon to which the freeze resistance imparting agent for noodles (No. 10-15) of the comparative example was added and the frozen boiled udon of the control were markedly whitened by freezing and the overall evaluation was less than “△”. It was inferior to that of the present invention.

Claims (3)

A freeze resistance imparting agent for frozen boiled noodles used by adding to the noodle dough when kneading the noodle dough, characterized by containing propylene glycol fatty acid ester, ascorbic acid, protein and glycerin diacetyltartaric acid fatty acid ester Freezing tolerance additive for frozen boiled noodles. The content of propylene glycol fatty acid ester is 20 to 70% by mass, the content of ascorbic acid is 1 to 50% by mass, the content of protein is 5 to 70% by mass, and the content of glycerin diacetyl tartaric acid fatty acid ester is 1 to 40% by mass. The freeze resistance imparting agent for frozen boiled noodles according to claim 1, wherein the content is%. The manufacturing method of the frozen boiled noodle characterized by including the process of adding the freezing tolerance imparting agent for frozen boiled noodles of Claim 1 or 2 to the noodle dough.