JPH0739332A - Noodle quality improving agent and preparation of noodle - Google Patents

Abstract

PURPOSE:To prepare boiled or steamed noodles having excellent taste and palatability and exhibiting extremely excellent loosening property of the noodles in eating the noodles in uncooked state or in the cooking of the noodles such as reboiling or frying. CONSTITUTION:This noodle quality improving agent contains a polyglycerol fatty acid ester having an esterification degree of 30-80% and produced by esterifying a polyglycerol having a polymerization degree of >=2 with a fatty acid having an iodine value of >=40.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to noodles when they are eaten without being re-cooked, or when they are cooked such as boiled or stir-fried.
The present invention relates to boiled / steamed noodles, which have very good loosening properties of noodles and have good taste and texture.

[0002]

BACKGROUND OF THE INVENTION Conventionally, boiled and steamed noodles are
It shows very good loosening property, but the noodle strings are bound to each other due to the deterioration of flexibility due to the deterioration of starch quality with the lapse of time after production, or the stickiness of the gelatinized starch on the noodle string surface. However, it has a defect that the whole is solidified into a lump. Under such circumstances, in addition to the unraveling of the noodle strings,
The noodle strings were easily cut, and the reheating and cooking such as boiled and stir-fried became uneven, which was not preferable in terms of taste and appearance. As a method for improving these drawbacks, conventionally, a method of spraying edible oils and fats on the surface of the noodles in order to prevent the noodles from sticking to each other, a method of adding emulsified oils and fats, and the like have been adopted. A method of treating with water containing water (JP-A-58-141757) and a method of treating with an oil-in-water type emulsified oil / fat containing organic acid monoglyceride (JP-A-5-58157).
8-175461), edible fats and oils, soybean lecithin and a method of spraying an oil and fat composition containing a food emulsifier other than soybean lecithin (Japanese Patent Publication No. 57-14139), an emulsion composition of medium chain fatty acid triglyceride (MCT). Has been proposed (Japanese Patent Application Laid-Open No. 4-58859). However, although it is possible to prevent the noodle strings from sticking to each other to some extent by using these methods, they are not sufficiently satisfactory. Further, in order to expect a sufficient effect, it is necessary to add a large amount, which causes a problem that the taste and texture are impaired by oil, organic acid, soybean lecithin, and medium chain fatty acid triglyceride. A method of blending a polyglycerin fatty acid ester in the production of noodles is known (Japanese Patent Laid-Open No. 62-115245), but this is "to produce noodles that have a fast-boiling and a strong crunchy texture. In which the polyglycerin fatty acid ester is added and mixed with wheat flour ", for the purpose of improving the unraveling of boiled / steamed noodles, a specific poly-lactic acid composition and an emulsified oil / fat composition which are sprayed or dipped into those noodles are used. It does not disclose that a glycerin fatty acid ester is blended.

[0003]

DISCLOSURE OF THE INVENTION The present invention has a very good looseness of noodles when eating noodles without cooking, or during cooking such as boiled or stir-fried, and has a good taste and taste. It is intended to have a good texture.

[0004]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that polyglycerin having a degree of polymerization of 2 or more is added to an oil and fat composition and an emulsifiable oil and fat composition which are sprayed or dipped in boiled and steamed noodles. By esterifying a fatty acid having an iodine value of 40 or more and adding a polyglycerin fatty acid ester having an esterification rate of 30 to 80%, it is possible to improve the looseness of noodles without impairing the taste and texture of noodles. I found it. In the present invention, the boiled and steamed noodles are noodles made by adding flour and other raw materials,
Boiled udon, boiled Chinese, steamed Chinese, boiled buckwheat, boiled spaghetti, etc. The product form is normal temperature distribution noodles (LL
It may be either noodles) or low temperature distribution noodles (chilled noodles).

The polyglycerin fatty acid ester used in the present invention is obtained by esterifying a polyglycerin having a degree of polymerization of 2 or more, preferably 5 to 10 with a fatty acid having an iodine value of 40 or more,
The esterification rate is 30 to 80%. The constituent fatty acid of the polyglycerin fatty acid ester has an iodine value of 40.
It is not particularly limited as long as it is above, but it is preferable that the iodine value is 60 or more. The esterification rate of glycerin and fatty acid is not particularly limited as long as it is in the range of 30 to 80%, but preferably 40 to 80%,
More preferably, the range is 40 to 60%. As a general method for producing boiled / steamed noodles, flour or a mixture of wheat flour and raw materials such as buckwheat flour is mixed with an aqueous solution in which salt or other salts are dissolved, and the mixture is kneaded for several minutes with a mixer to form a rag shape. To obtain a powder of. This tattered powder is made into a noodle band by a compound machine, and after pressing is repeated step by step, a cut noodle string is obtained with a cutting blade. The noodle strings obtained by the above procedure are heated with boiling water or steam, washed with running water, cooled and packaged. For the purpose of long-term storage such as LL noodles, steam sterilization is performed after packaging. In the present invention, spraying means atomizing the oil / fat composition and the emulsifiable oil / fat composition and spraying the oil / fat composition on the surface of boiled / steamed noodles after washing with water and cooling. The particle size of the oil / fat composition and the emulsifying oil / fat composition at that time is 30 μm to 5 mm.
Although not particularly limited as long as it is in the range of 50 μm to 200 μm
m is preferred. In addition, the immersion means immersing the boiled / steamed noodles after washing with water and cooling in a bath filled with the oil / fat composition at 5 to 40 ° C. The immersion time at that time is not particularly limited as long as it is in the range of 5 seconds to 10 minutes, but 20 seconds to 1 minute is preferable. Further, in the case of an emulsifiable oil and fat composition, it can be used as it is, but it may be diluted to 2 to 50 times and used. The esterification rate in the present invention can be expressed by Equation 1.

[0006]

[Equation 1]

[0007]

According to the present invention, an oil and fat composition and an emulsifiable oil and fat composition sprayed or dipped on the surface of boiled / steamed noodles are esterified with polyglycerin having a degree of polymerization of 2 or more and a fatty acid having an iodine value of 40 or more, The esterification rate is 30-80%
By adding the polyglycerin fatty acid ester of, it is possible to remarkably improve the loosening property of the noodles. Further, it is possible to prevent breakage of noodle strings and unevenness in reheating cooking such as boiled and stir-fried, which are caused by the unraveling of conventional noodles. Moreover, the obtained noodles have a good taste and texture and are not different from conventional noodles.

[0008]

【Example】

Example 1 98.5 g of rapeseed oil and 1.5 g of decaglycerin heptaoleate were dissolved and mixed to obtain a uniform oil and fat composition. Next, 1000 g of semi-strong powder, 10 g of powder kansui, 10 parts of salt
g, 330 g of water, and kneaded with a mixer for 15 minutes, and cut by a conventional method (cutting blade # 22 square, noodle strip thickness 1.3
mm) and boil the noodles obtained in boiling water for 4 minutes,
It was washed with water for 1 minute and cooled with cooling water. After draining, 220 g of boiled Chinese noodles were uniformly sprayed with 4.5 g of the above oil and fat composition, filled in a chilled Chinese container made of polyethylene and sealed to obtain chilled Chinese cooked noodles.

Example 2 40 g of soybean oil, 58 g of 70% sorbitol and 2 g of diglycerin dioleate were vigorously stirred to obtain an emulsifiable oil composition. The same boiled Chinese noodles as in Example 1 were uniformly sprayed with 4.5 g of the emulsifiable oil and fat composition, filled in a chilled Chinese container made of polyethylene and sealed to obtain chilled Chinese cooked noodles. Comparative Example 1 The same boiled Chinese noodles 220 g as in Example 1 were filled in a chilled Chinese container made of polyethylene and sealed to obtain chilled Chinese cooked noodles. Comparative Example 2 220 g of the same boiled Chinese noodles as in Example 1 was uniformly sprayed with 4.5 g of soybean oil, filled in a chilled Chinese container made of polyethylene and sealed to obtain chilled Chinese cooked noodles. Comparative Example 3 97 g of rapeseed oil and 3 g of pasty soybean lecithin were dissolved and mixed to obtain a uniform oil and fat composition. The same boiled Chinese noodles 220 g as in Example 1 were uniformly sprayed with 4.5 g of the above oil and fat composition,
A chilled Chinese-made noodle made of polyethylene was filled and sealed to obtain a chilled Chinese cooked noodle. Comparative Example 4 Diacetyl tartaric acid monoglyceride (stearic acid monoglyceride) 15 g, corn oil 25 g, 70% sorbitol 30 g, and hot water 30 g were vigorously stirred to obtain an oil-in-water emulsifiable oil composition. Next, 1000 g of semi-strong flour, 10 g of powder kansen, 10 g of salt, 20 g of the above oil-in-water emulsifying oil and fat composition and 320 g of water were mixed and kneaded with a mixer for 15 minutes, followed by pressing and cutting (cutting edge # The noodles obtained by making 22 squares, noodle band thickness 1.3 mm) were boiled in boiling water for 4 minutes, washed with cooling water for 1 minute and cooled. After draining, boil the Chinese noodles in a polyethylene chilled Chinese container 2
20 g was filled and sealed to obtain chilled Chinese cooked noodles. Comparative Example 5 30 g of medium-chain fatty acid triglyceride, 69 g of water, and 1 g of glycerin fatty acid ester were vigorously stirred to obtain an oil-in-water type emulsifiable oil composition. 220 g of boiled Chinese noodles same as in Example 1
4.5 g of the above oil-in-water emulsifying oil / fat composition was uniformly sprayed, and the mixture was filled into a chilled Chinese container made of polyethylene and sealed to obtain chilled Chinese cooked noodles. Next, after the chilled Chinese cooked noodles obtained in Examples 1 and 2 and Comparative Examples 1 to 5 were stored in a refrigerator at 5 ° C for 3 days, the noodle strings were unraveled, tasted and textured by 20 panelists. Was soaked in 80 cc of soup and evaluated. When you use chopsticks for tasting, the noodle strips are unraveled by 20 points if the noodle strips are very loose, 18 points for fairly good noodles, 16 points for slightly good ones, 14 points for normal,
The average value of 20 panelists was given with 12 points for somewhat bad, 10 points for fairly bad, and 8 points for extremely bad. Evaluation of taste and texture was 10 points for extremely good, 9 points for fairly good, 8 points for slightly good, and 7 points for normal.
The points were a little bad, 6 points, fairly bad, 5 points, and extremely bad, 4 points, and the average value of 20 panelists was shown. The results are shown in Table 1.

[0010]

[Table 1]

As is apparent from Table 1, the noodle strings in Example were remarkably excellent in the unraveling property of the noodle strings, and the noodle strings were not broken and the taste and texture were good. Test Example 1 Iodine value of constituent fatty acids shown below in 98.5 g of rapeseed oil,
1.5 g of polyglycerin fatty acid esters (Sample Nos. 1 to 23) having different esterification rates and glycerin polymerization degrees were dissolved and mixed to obtain a uniform oil and fat composition. The same fat and oil composition as described above was added to 220 g of boiled Chinese noodles as in Example 1.
5 g of each was uniformly sprayed, filled in a chilled Chinese container made of polyethylene, and sealed to obtain chilled Chinese cooked noodles. As a control, the same boiled Chinese noodles as in Example 1 were uniformly sprayed with 4.5 g of rapeseed oil, filled in a chilled Chinese container made of polyethylene, and sealed to obtain chilled Chinese cooked noodles. Next, the chilled Chinese cooked noodles obtained in Test Example 1 above were stored in a refrigerator at 5 ° C. for 3 days, and then 20 panelists evaluated the looseness of the noodle strings. The results are shown in Table 2.

[0012]

[Table 2]

As is clear from Table 2, the raveling property of the noodle strings is good when the iodine value of the constituent fatty acids of the polyglycerin fatty acid ester is 40 or more and the esterification rate is in the range of 30 to 80%. It was Furthermore, the esterification rate is 40
When it was in the range of -60%, the raveling property of the noodle strings was extremely good.

[0014]

EFFECTS OF THE INVENTION The boiled and steamed noodles obtained according to the present invention (1) prevent the attachment of noodle strings without impairing the taste and texture of noodles. (2) Prevent the noodle strings from breaking easily. (3) To facilitate reheating cooking such as boiled and stir-fried. As described above, the present invention has a great effect on improving the processing suitability and cooking suitability of boiled / steamed noodles, and can greatly contribute to the food industry. By blending a specific polyglycerin fatty acid ester in the oil / fat composition and the emulsifiable oil / fat composition to be sprayed or dipped before packaging and filling of boiled / steamed noodles, the loosening property can be improved. This is because the polyglycerin fatty acid ester under the specific conditions shown in this case has a high loosening effect and an action of thinly and uniformly dispersing the fats and oils and the emulsifying fats and oils on the noodle surface, thereby significantly improving the loosening properties of the boiled and steamed noodles. Presumed to be. In addition, this effect is not effective in any of the case of adding the aforementioned polyglycerin fatty acid ester as it is into wheat flour or adding it to wheat flour in the state of an aqueous solution or an emulsified oil and fat,
After washing and cooling the boiled / steamed noodles, a very high unraveling effect can be obtained by spraying or immersing the oil / fat composition and the emulsifying oil / fat composition containing the above-mentioned polyglycerin fatty acid ester on the noodle surface before packaging and filling. can get.

Claims (2)

[Claims] 1. A noodle quality improvement, characterized in that a polyglycerin having a degree of polymerization of 2 or more is esterified with a fatty acid having an iodine value of 40 or more, and the esterification rate of the polyglycerin fatty acid ester is 30 to 80%. Agent. 2. A method for producing noodles, which comprises using the noodle quality improving agent according to claim 1.