JP6404662B2 - Noodle quality improver - Google Patents

Description

  The present invention relates to a noodle quality improver.

  Noodles such as boiled noodles and steamed noodles show good looseness immediately after production, but as time passes, the noodle strings bind to each other due to the adhesiveness of the gelatinized starch on the surface of the noodle strings. The entire wire is consolidated into a lump shape and has the disadvantage that the looseness is impaired.

  In order to solve such a problem, after the noodles heating step, an oil composition or an aqueous dispersion containing a thickening polysaccharide or an emulsifier is applied to or sprayed on the noodle strings to loosen the surface of the noodle strings. Various methods for attaching components effective for improving the properties have been studied. Among such methods, several methods are known that not only impart good loosening properties to noodles, but also have little influence on the flavor of noodles and can produce noodles with good flavor.

  For example, a composition for improving noodle loosening comprising at least one selected from the group of fucoidan, fercellan, agaropectin, polyphyllan, heparin (Patent Document 1), oleic acid content of 70% or more of the constituent fatty acids, and , An edible oil / fat having a linolenic acid content of 5% or less, an oil / fat composition for improving noodle loosening characterized by containing a polyglycerin fatty acid ester and lecithin, and an oleic acid content of 70% or more among the constituent fatty acids, Moreover, an oil / fat composition for improving noodle loosening characterized by containing an edible oil / fat having a linolenic acid content of 5% or less, a polyglycerin fatty acid ester, and lecithin (Patent Document 3) is known.

  On the other hand, noodles also have a problem that after the production, moisture shifts with time, resulting in loss of luster (gloss) and an appetizing appearance. As a method for solving such a problem, for example, a noodle glossing agent comprising 0.1 to 5.0 parts by weight of polyglycerin condensed ricinoleic acid ester per 100 parts by weight of edible fat (patent Document 4), powdery noodle quality improver characterized by containing gum arabic (Patent Document 5), noodle quality improver characterized by containing hydroxypropylcellulose (Patent Document 6), etc. It has been.

  As described above, the noodle quality improver that imparts a looseness to the noodles and the noodle quality improver that imparts a good gloss to the noodles has been studied. Nevertheless, the reality is that a quality improving agent for noodles having sufficient performance for all these effects has not yet been obtained.

JP 2006-061118 A JP 2001-352926 A JP-A-11-2221033 JP 2008-043306 A JP 2009-136230 A JP 2006-311849 A

  An object of the present invention is to provide a quality improving agent for noodles which can obtain noodles having good looseness, gloss and flavor.

  As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by an oil and fat composition obtained by adding three specific types of emulsifiers to edible fats and oils. The present invention has been made based on the above.

That is, the present invention
(1) A quality improver for noodles comprising (a) an edible oil and fat, (b) a polyglycerin fatty acid ester, (c) a polyglycerin condensed ricinoleic acid ester, and (d) a glycerin acetic acid fatty acid ester,
(2) An oil / fat composition containing (a) an edible oil / fat, (b) a polyglycerin fatty acid ester, (c) a polyglycerin condensed ricinoleic acid ester, and (d) a glycerin acetic acid fatty acid ester. Quality improver,
(3) The quality improving agent for noodles according to (1) or (2), wherein the polyglycerol fatty acid ester is a diglycerol fatty acid ester,
Consists of.

  By adding the quality improving agent for noodles of the present invention to the noodles, noodles having excellent looseness, gloss and flavor can be produced.

  Examples of edible oils and fats used in the present invention include rice oil, corn oil, canola oil, olive oil, rice bran oil, soybean oil, soybean white oil, safflower oil, sesame oil, palm oil, palm kernel oil, coconut oil, Sunflower oil, cottonseed oil, rapeseed oil, rapeseed white oil, peanut oil, grape seed oil, vegetable oil such as perilla oil, beef fat, pork fat, fish oil, milk fat, lard and other animal fats, medium chain fatty acid triglyceride (MCT) And transesterified oils, fractionated oils, hydrogenated oils and the like, and glycerin fatty acid diesters and propylene glycol difatty acid esters. These edible fats and oils may be used alone or in any combination of two or more.

  The polyglycerol fatty acid ester used in the present invention is an esterification product of polyglycerol and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  The polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. The polyglycerin used in the present invention has an average degree of polymerization of about 2 to 10, for example, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average polymerization). Degree 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8) or decaglycerin (average degree of polymerization 10), preferably diglycerin, triglycerin or tetraglycerin, more preferably diglyceride. Examples include glycerin.

  As the diglycerin, the diglycerin composition having an average degree of polymerization of glycerin of about 1.5 to 2.4 or a diglycerin content composed of two molecules of glycerin is 50% by mass or more, preferably about 70% by mass or more, More preferred is a diglycerin composition that is 90% by mass or more. As a purification method for increasing the concentration of diglycerin, a known method such as distillation or column chromatography is used.

  The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, a straight-chain saturated or unsaturated fatty acid having 6 to 24 carbon atoms, preferably a straight chain having 8 to 18 carbon atoms. Saturated or unsaturated fatty acids, more preferably linear unsaturated fatty acids having 18 carbon atoms are mentioned. For example, specific examples include one or two or more fatty acids selected from the group of oleic acid, linoleic acid and linolenic acid, preferably containing about 50% by mass or more, more preferably about 70% by mass or more of oleic acid. Fatty acids or fatty acid mixtures.

  A preferred example of the polyglycerin fatty acid ester used in the present invention is a diglycerin fatty acid ester containing a high concentration of diglycerin monofatty acid ester. That is, the above-mentioned high-purity diglycerin and fatty acid are esterified, for example, in an equimolar amount so that unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester or diglycerin tetrafatty acid. A mixture containing an ester or the like is obtained. Next, unreacted diglycerin and the like are removed from the mixture by a method known per se, and the mixture is further subjected to high vacuum distillation, for example, molecular distillation, to obtain, for example, 70% by mass of diglycerin monofatty acid ester as a fraction. The diglycerol fatty acid ester containing above is obtained.

  As polyglycerin fatty acid ester, for example, Poem DO-100V (trade name; diglycerin monofatty acid ester content 80% by mass; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold in the present invention. Can be used.

  The polyglycerol condensed ricinoleic acid ester used in the present invention is an esterification product of polyglycerol and condensed ricinoleic acid, and is produced by a method known per se such as an esterification reaction.

  The polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. Examples of the polyglycerin used in the present invention include those having an average degree of polymerization of about 2 to 15, specifically, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization). Degree 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8), decaglycerin (average degree of polymerization 10), etc. can be exemplified, but preferably the average degree of polymerization is about 3 to 10. .

  The condensed ricinoleic acid is a mixture obtained by heating ricinoleic acid to cause a polycondensation reaction. Examples of the condensed ricinoleic acid used in the present invention include those having an average degree of polymerization of about 2 to 10, preferably about 3 to 6.

  Examples of the polyglycerin condensed ricinoleic acid ester include Poem PR-100 (trade name; manufactured by Riken Vitamin Co., Ltd.), Poem PR-300 (trade name; manufactured by Riken Vitamin Co., Ltd.), SY Glyster CR-310 (trade name; Sakamoto Yakuhin). Kogyo Co., Ltd.), SY Grister CR-500 (trade name; manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), Sunsoft 818SK (trade name; manufactured by Taiyo Kagaku Co., Ltd.) and the like are commercially produced and sold. Can be used.

  The glycerin acetic acid fatty acid ester used in the present invention is an esterification product of glycerin, acetic acid and fatty acid, and is obtained, for example, by a reaction of glycerin monofatty acid ester and acetic anhydride or an esterification reaction of glycerin, acetic acid and fatty acid. Can do. The obtained reaction product is a mixture containing glycerin monoacetic acid monofatty acid ester, glycerin diacetate monofatty acid ester and the like. The fatty acid constituting the glycerin acetic acid fatty acid ester is not particularly limited as long as it is a saturated fatty acid derived from 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.), preferably saturated fatty acids having 10 to 14 carbon atoms. Industrially, it is preferable to use a fatty acid mixture containing about 90% by mass or more of one or two or more saturated fatty acids selected from saturated fatty acids having 10 to 14 carbon atoms.

  As glycerin acetic acid fatty acid ester, for example, Poem G-002 (product name; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and can be used in the present invention.

  The quality improver for noodles of the present invention is an oil / fat composition containing the above (a) edible fat and oil, (b) polyglycerin fatty acid ester, (c) polyglycerin condensed ricinoleic acid ester, and (d) glycerin acetic acid fatty acid ester. It has a form. Such an oil and fat composition is, for example, a mixture of the above (a) edible oil and fat, (b) polyglycerin fatty acid ester, (c) polyglycerin condensed ricinoleic acid ester, and (d) glycerin acetic acid fatty acid ester, for example, 60 to It can manufacture by heating to 90 degreeC and melt | dissolving.

  The content of the edible fat / oil in 100% by mass of the noodle quality improving agent of the present invention is usually 60 to 99.5% by mass. Moreover, content of the polyglycerol fatty acid ester in 100 mass% of quality improvers for noodles of this invention is 0.04-5 mass% normally. Moreover, content of the polyglycerin condensed ricinoleic acid ester in 100 mass% of quality improvers for noodles of this invention is 0.04-5 mass% normally. Moreover, content of the glycerol acetic acid fatty acid ester in 100 mass% of quality improvers for noodles of this invention is 0.02-3 mass% normally.

  Moreover, the quality improving agent for noodles of this invention is the fat composition which increased content of polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, and glycerin acetic acid fatty acid ester on the assumption that it dilutes with edible fats and oils before use. Can be prepared as a product. Specifically, the content of edible fats and oils in 100% by mass of the noodle quality improver of the present invention is usually 20 to 80% by mass on the above assumption. In addition, the content of the polyglycerol fatty acid ester in 100% by mass of the noodle quality improver of the present invention is usually 1 to 30% by mass on the above assumption. In addition, the content of the polyglycerin condensed ricinoleic acid ester in 100% by mass of the noodle quality improver of the present invention is usually 1 to 30% by mass on the above assumption. In addition, the content of the glycerin acetic acid fatty acid ester in 100% by mass of the noodle quality improver of the present invention is usually 0.5 to 18% by mass on the above assumption.

  In the quality improver for noodles of the present invention, a food emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester or lecithin is added to the extent that the object of the present invention is not impaired. be able to. Here, the glycerin fatty acid ester includes glycerin acetic acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester or glycerin diacetyl tartaric acid fatty acid ester in addition to glycerin and fatty acid ester. Lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like.

  The noodles for which the quality improver for noodles of the present invention is used are prepared by a conventional method by mixing flour, buckwheat flour, rice flour, and other flour and water with salt, brine, and other raw materials if necessary. There is no particular limitation as long as it is a food obtained by processing noodles, but for example, udon, kishimen, Okinawa soba, Chinese noodles, Japanese soba, Inaniwa udon, hiyagigi, somen, cold noodles, spaghetti, macaroni, rice flour Examples include noodles, barley noodles, vermicelli, gyoza skin, grilled skin, wonton skin and spring roll skin.

  Although there is no restriction | limiting in particular in the usage method of the quality improvement agent for noodles of this invention, Usually, a quality improvement agent for noodles is made to adhere and used for noodles. There are no particular restrictions on the attachment method, and examples include spraying, dipping, coating, and tempering. Among them, a method of adding a quality improver for noodles to noodles (ie, a method of adding and mixing a quality improver for noodles with noodles, for example) ) Is preferred. Although there is no restriction | limiting in particular in the timing which implements the said adhesion method, For example, it is preferable to implement after heating processes, such as boiling and steaming.

  The amount of the quality improver for noodles of the present invention varies depending on the type of noodles, the amount of boiled rice, etc., and is not uniform. For example, it is 0.01 to 5% by mass, preferably 0.1 to 100% by mass of noodles. -3 mass%, more preferably 0.5-2 mass%.

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

[Manufacture of quality improvers for noodles]
(1) Raw materials 1) Tanase white squeezed oil (trade name: rapeseed white squeezed oil; manufactured by Bosso Yushi Co., Ltd.)
2) Diglycerin fatty acid ester (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)
3) Tetraglycerin fatty acid ester (trade name: SY Glister MO-3S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
4) Polyglycerin condensed ricinoleic acid ester (trade name: Poem PR-300; manufactured by Riken Vitamin Co., Ltd.)
5) Glycerin acetic acid fatty acid ester (trade name: Poem G-002; manufactured by Riken Vitamin Co., Ltd.)
6) Glycerin fatty acid ester (trade name: Poem OL-200V; manufactured by Riken Vitamin Co., Ltd.)
7) Glycerol citrate fatty acid ester (trade name: Poem K-37V; manufactured by Riken Vitamin Co., Ltd.)
8) Glycerin diacetyl tartaric acid fatty acid ester (trade name: Panodan AB-100VEG; manufactured by Danisco Japan)

(2) Formulation of noodle quality improver Table 1 shows the composition of noodle quality improvers 1-12 produced using the above raw materials. Of these, noodle quality improvers 1 to 3 are examples according to the present invention, and noodle quality improvers 4 to 12 are comparative examples.

(3) Manufacturing method of quality improver for noodles Based on the mixing ratio of raw materials shown in Table 1, a predetermined raw material was put into a 500 ml glass beaker and dissolved by heating to 80 ° C. while stirring with a glass rod. Then, it cooled to room temperature and prepared the quality improving agents 1-12 for cooked rice. The production amount of these quality improvers for noodles was 400 g each.

[Production and evaluation of noodles]
(1) Preparation of noodles 200 g of dry noodles (trade name: HORECA spaghetti 1.7 mm; made in Italy) was boiled for 10 minutes with 2000 g of hot water to which 10 g of salt was added. Put 300g boiled noodles and 0.9g noodle quality improver (any one of 1-12) into a polyethylene bag, hold the bag closed so that it contains air, and shake for 10 seconds Mixed to obtain noodles 1-12. Further, as a control, noodle 13 was obtained in the same manner without adding a quality improver for noodles.

(2) Evaluation test for looseness 120 g of noodles 1 to 13 produced in (1) are filled into a rectangular food packaging container having an opening size of 105 mm × 80 mm, a bottom size of 90 mm × 65 mm, and a depth of 30 mm. Sealed and stored at 5 ° C. for 24 hours. The noodles after storage were taken out on a plate, wrapped in a food wrap film, and heated in a microwave oven (600 W) for 1 minute. The noodles after heating were loosened using chopsticks, and the time until the noodle strings were not adhered to each other was measured. The test was conducted by 10 panelists, and the average value of the measured time was symbolized according to the following criteria. The results are shown in Table 3.
◎: Very good Average value less than 35 seconds ○: Good Average value 35 seconds or more, less than 45 seconds △: Slightly bad Average value 45 seconds or more, less than 50 seconds X: Bad Average value 50 seconds or more

(3) Evaluation test of gloss and flavor After the test of (2), an evaluation test was performed to evaluate the gloss and flavor of the noodles 1-13. In the test, evaluation was performed by 15 panelists according to the evaluation criteria shown in Table 2 below, and the average score was obtained and symbolized according to the following criteria. The results are shown in Table 3.
◎: 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

  As is apparent from the results in Table 3, the noodles 1 to 3 obtained by adding the quality improvers 1 to 3 for the noodles of the present invention are “◯” or more in all evaluation items of looseness, gloss and flavor. The result was obtained. On the other hand, in the noodles 4 to 12 obtained by adding the noodle quality improvers 4 to 12 of the comparative example and the control noodles 13, at least one evaluation item among the looseness, gloss and flavor is “△ The following results are inferior to those of the present invention.

Claims (3)

  A quality improver for noodles comprising (a) an edible fat, (b) a polyglycerin fatty acid ester, (c) a polyglycerin condensed ricinoleic acid ester, and (d) a glycerin acetic acid fatty acid ester.   A quality improving agent for noodles characterized by being an oil and fat composition comprising (a) edible fat and oil, (b) polyglycerin fatty acid ester, (c) polyglycerin condensed ricinoleic acid ester and (d) glycerin acetic acid fatty acid ester .   The quality improving agent for noodles according to claim 1 or 2, wherein the polyglycerol fatty acid ester is a diglycerol fatty acid ester.