JPH0732671B2 - Oil-in-water emulsified oil and fat for kneading noodle dough - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil-in-water type (hereinafter referred to as O / W type) emulsified oil and fat, and in particular, by kneading into a noodle dough during the production of noodles, The present invention relates to an O / W type emulsified oil and fat which can prevent adhesion between bands and noodle strips, breakage of noodle strips, and breakage of noodle strips, and is suitable for obtaining noodles excellent in texture.

[Problems to be Solved by Prior Art and Invention]

Noodles have spread to various parts of Japan since their introduction to Japan by Envoy Tang and Envoy Sui about 1200 years ago, and have developed in each region with their unique taste and texture. In recent years, as the consumption of noodles has increased significantly, a mechanical noodle making method that utilizes the conventional characteristics of noodles unique to each region and that is equipped with equipment suitable for a mass production system has begun to be studied. However, these noodle making methods have the following problems as compared with the conventional small-scale production of hand-made noodles.

That is, in general, noodles are produced by kneading flour, brackish water or water, and salt to form a noodle dough, and cutting the noodle dough to obtain a noodle band and a noodle band. The drawback is that the longer the aging time of noodles, the more easily the noodle strips attached to the noodles are cut off. All of these drawbacks lead not only to a reduction in workability but also to a reduction in product quality and yield, which is a negative factor for the introduction of a mass production system.

In order to solve these problems, it is necessary to increase the stretchability and elasticity of the noodle strip and to evenly disperse the water in the noodle dough and sufficiently permeate it. As a method therefor, there has been proposed (a) increasing the amount of water added to the noodle dough (b) adding a polyhydric alcohol to the noodle dough (c) adding an oil or fat to the noodle dough.

However, in the case of (a), it is effective in increasing the elongation of the noodle dough, but the noodle dough becomes too soft, the noodle strips and noodle strings stick to each other, and the boiling water when the noodles are boiled Elution of starch into the In the case of (b), it is effective not only in enhancing the extensibility but also in enhancing the moisturizing property, but in addition to the drawbacks in the case of the above (a), it has a negative side such as sweetness. In the case of (c), the fats and oils are dispersed in the noodle dough for the purpose of preventing the noodle strips and the noodle strings from sticking to each other. It is difficult and the noodle strips are torn or the noodle strings are broken.

Then, what was developed as a solution to these problems was a method of applying an emulsion of edible oils and fats to the surface of noodle strips (Japanese Patent Laid-Open No. 55-165771). However, this method requires a coating step in addition to the conventional steps, and since it is a method of allowing the emulsion to slowly penetrate into the noodle dough during aging, the aging time and the aging conditions are considerably increased. It was subject to restrictions.

[Means for solving problems]

The present inventors have solved the drawbacks of these conventional noodle making methods,
As a result of intensive research aimed at improving the workability in the noodle making process and improving the texture of noodles, as a result, O / W type emulsification consisting of edible oils and fats, emulsifiers, natural edible wax etc. was prepared beforehand when preparing the noodle dough. By adding fats and oils, it was found that all of the above problems could be solved, and noodles excellent in texture could be obtained, and the present invention was completed.

That is, the present invention, the edible oil and fat 20-60 parts by weight and the concentration 40-
60% polyhydric alcohol aqueous solution 80 to 40 parts by weight in total 100
Polyglycerin fatty acid ester 0.5 to 3 parts by weight
Parts by weight, organic acid glycerin fatty acid ester 0.05-1 parts by weight, natural edible wax 0.05-3 parts by weight, lecithin 0.05-
O / for kneading noodle dough characterized by being added with 3 parts by weight
It relates to W type emulsified oils and fats.

The edible oil and fat used in the present invention is, for example, vegetable oil and fat such as rapeseed oil, soybean oil and corn oil or animal oil and fat such as beef tallow and lard, or processed oil and fat such as hydrogenated oil and transesterified oil thereof. And, of these, one kind or a mixture of two or more kinds can be used. On the other hand, considering the dispersibility in noodle dough, water, brackish water, etc., the O / W type emulsified oil / fat of the present invention has fluidity. It is desirable to have it, and for that purpose, it is preferable that the edible oil / fat used is liquid at room temperature. The amount of edible oil and fat is 20-
60 parts by weight is preferable, and if it is less than 20 parts by weight, the effect of blending the edible oil and fat cannot be exhibited, and if it exceeds 60 parts by weight, the emulsion stability of the O / W type emulsified oil and fat itself becomes poor.

Examples of the polyhydric alcohol used in the polyhydric alcohol aqueous solution include sorbitol and maltose.
The concentration of the aqueous solution is preferably 40 to 60%. This concentration is 40
When it is less than 60%, the O / W type emulsified oil and fat itself is easily contaminated with mold and bacteria, and when it exceeds 60%, the viscosity increases and the water dispersibility deteriorates. Further, the amount of the polyhydric alcohol aqueous solution is preferably 80 to 40 parts by weight, and when the amount exceeds 80 parts by weight, the amount of the edible oil and fat is relatively less than 20 parts by weight, and the effect of the edible oil and fat is obtained. If the amount is less than 40 parts by weight, the edible oil / fat exceeds 60 parts by weight, and a stable O / W type emulsified oil / fat cannot be obtained.

The degree of polymerization of the polyglycerin part of the polyglycerin fatty acid ester is 2 to 10, preferably 3 to 6. If the degree of polymerization is less than 2 or more than 10, it becomes difficult to keep the O / W type emulsion state stable at room temperature for a long period of time. Fatty acids used in the fatty acid portion include, for example, palmitic acid, stearic acid,
Oleic acid, etc., and has 16 to 18 carbon atoms when used.
It is necessary to contain 80% by weight or more of the above. The degree of esterification is preferably a monoester or a diester from the viewpoint of the emulsion stability of the O / W type emulsified oil / fat itself and the interaction with starch. Furthermore, the addition amount is preferably 0.5 to 3 parts by weight, and if it is less than 0.5 parts by weight, the emulsion stability of the O / W type emulsified oil and fat itself and the interaction with starch are insufficient,
Moreover, even if it exceeds 3 parts by weight, the effect of addition does not increase so much,
On the contrary, when the noodles are boiled, the water absorption becomes too large.

Organic acids Organic acids of glycerin fatty acid ester are lactic acid, tartaric acid, succinic acid and citric acid. For example, acetic acid. As the fatty acid, the same one as in the case of the polyglycerin fatty acid ester is used, and the degree of esterification is also preferably a monoester or diester. This organic acid glycerin fatty acid ester enhances the elasticity and spreadability of the noodle dough by interacting with gluten in the flour. Furthermore, in brackish water, an organic acid salt is formed by the action with alkali, so that the emulsifying power of the upper polyglycerin fatty acid ester is reinforced. The organic acid glycerin fatty acid ester is preferably added in an amount of 0.05 to 1 part by weight, and when the amount is less than 0.05 part by weight, the above effect is poor, and when it exceeds 1 part by weight, O /
The flavor of the W type emulsified oil / fat itself decreases.

Natural edible waxes include beeswax, carnauba wax,
Rice wax or the like may be added singly or in combination of two or more kinds. This natural edible wax
It has the effect of strengthening the firmness of noodles, and the amount added is 0.05-
3 parts by weight is preferred. If the addition amount is less than 0.5 parts by weight, the above effect cannot be exhibited, and if it exceeds 3 parts by weight, the natural edible wax itself may be precipitated, which deteriorates the state of the O / W type emulsified oil.

Lecithin is added in an amount of 0.05 to 3 parts by weight in order to reinforce the emulsion stability of the O / W type emulsified oil and fat itself. Addition amount is 0.
If it is less than 05 parts by weight, the effect is not obtained, and if it exceeds 3 parts by weight, the odor characteristic of lecithin becomes strong, which is not preferable.

In the present invention, with respect to the total amount of 100 parts by weight of the edible oil and fat and the polyhydric alcohol aqueous solution, the above polyglycerol fatty acid ester, organic acid glycerin fatty acid ester, natural edible wax, lecithin may be added in a specific ratio. This is an essential condition, but in order to further reinforce the emulsion stability, another emulsifier, for example, one or more of sorbitan fatty acid ester, sucrose fatty acid ester, etc., is added in an amount of 2 parts by weight or less in total. It doesn't matter if they are used together with.

〔The invention's effect〕

By using the O / W emulsified oil / fat of the present invention, the edible oil / fat can be easily and uniformly dispersed in the noodle dough in a short time. In addition, the noodle dough, noodle strips, noodle strings, etc.
It is possible to enhance the extensibility and elasticity of noodle strips and noodle strings without producing oily sap and the like. Therefore, tearing of noodle strips and breaking of noodle strips are prevented, and noodle strips and noodle strips suitable for machine-made noodles can be obtained.

In particular, the polyglycerin fatty acid ester in the O / W type emulsified oil and fat forms a complex with wheat starch when heating the noodles and increases the gelatinization viscosity, so that the firmness of the noodles can be strengthened. . Further, when the noodles are boiled, the starch is prevented from being eluted into the water, so that the texture of the noodles can be made smooth.

Thus, the O / W emulsified oil of the present invention, by adding it to the noodle dough, to increase the mechanical resistance of the noodle dough, and to give the resulting noodles waist, texture, gloss It is possible to obtain an excellent effect that

[Production Example, Example and Comparative Example]

Next, the present invention will be specifically described with reference to production examples, examples and comparative examples.

Production Example 1 In 20 kg of rapeseed oil heated to 70 ° C., 1.2 kg of lecithin, 0.07 kg of glycerin monostearate succinate, and 1.5 kg of rice wax are dissolved to form an oil phase part. Separately, 1.0 kg of hexaglycerol monostearate is dispersed in 80 kg of a 50% sorbitol aqueous solution heated to 60 ° C. to form an aqueous phase part. Then, the above oil phase portion is gradually added to this water phase portion while stirring to emulsify. The emulsion was homogenized with a homogenizer and then cooled to 10 ° C. according to a conventional method to obtain an O / W emulsified oil / fat (1).

Production Example 2 In 35 kg of soybean oil heated to 70 ° C, 2.0 kg of lecithin, 0.6 kg of lactic acid glycerin monooleate and 1.0 kg of beeswax are dissolved to form an oil phase part. Separately, 65 kg of 60% sorbitol aqueous solution heated to 60 ° C, 2.0 g of tetraglycerol monooleate
Disperse g to make an aqueous phase. O / W according to Production Example 1 below
A type emulsified oil / fat (2) was obtained.

Production Example 3 50 kg of corn oil heated to 70 ° C., 2.8 kg of lecithin, 0.8 kg of glyceryl citrate monostearate, carnauba wax
Dissolve 2.2 kg to make the oil phase. Separately, heated to 60 ℃ 4
2.5 kg of triglycerol monostearate is dispersed in 50 kg of 0% sorbitol aqueous solution to form an aqueous phase. O / W type emulsified oil / fat (3) was obtained according to Production Example 1 below.

Examples 1 to 3 and Comparative Examples 1 and 2 A noodle making test was conducted according to the following Chinese noodle formulations.

In the test, the case where the O / W type emulsified fats (1) to (3) obtained in Production Examples 1 to 3 were used as fats and oils was used in Example 1 respectively.
-3, Comparative Example 1 using only the rapeseed oil and Comparative Example 2 not using the oil / fat for eyelids were compared for noodle making properties.

First, the above raw materials were blended and mixed in a horizontal kneader for 8 minutes, and then a noodle belt roller (1 time of combination, 4 times of rolling).
And then cut with a cutting blade # 20 to obtain Chinese noodles. A portion of the noodle strip sample was cut as it was and used for measuring the extensibility.

The obtained Chinese noodle balls were boiled in boiling water for 4 minutes, and the state of the noodles at that time was observed.

Table 1 shows the state of noodle strips, noodle strips and the extensibility of noodle strips during noodle making, and Table 2 shows the state of noodles when Chinese noodles were boiled.

In both of these tables, the evaluation was as follows.

◯: Good Δ: Somewhat good ×: Inferior As is clear from the results shown in Tables 1 and 2, when only rapeseed oil was added, it was effective in preventing the adhesion of the noodle strips, but the noodle strips were found to be oily and the like. There are drawbacks such as overflowing appearance after boiling. Further, in the case of no addition of fats and oils, all the test items show unfavorable results. On the other hand, when the O / W type emulsified oil / fat of the present invention is added, no oil bleeding occurs because the oil / fat is well dispersed in the noodle strips, and the texture becomes soft and chewy, and the noodles are made. It has excellent properties.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the noodle band time and the elongation rate.

Claims (1)

[Claims] 1. Polyglycerin fatty acid ester 0.5 to 3 parts by weight based on 100 parts by weight of 20 to 60 parts by weight of edible oil and fat and 80 to 40 parts by weight of an aqueous solution of polyhydric alcohol having a concentration of 40 to 60%.
An oil-in-water type emulsified oil and fat for kneading noodle dough, characterized by comprising 0.05 to 1 part by weight of organic acid glycerin fatty acid ester, 0.05 to 3 parts by weight of natural edible wax, and 0.05 to 3 parts by weight of lecithin.