JPH11178526A - Quality improver for instant noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a quality improver for instant noodles capable of providing instant noodles having excellent properties to be returned to the original state by hot water, and smooth, good and elastic texture after being returned to the original state by the hot water. SOLUTION: This quality improver consists essentially of one or more kinds selected from a fatty acid ester of glycerol (the fatty acid is preferably an 8-12C saturated fatty acid), an organic acid-fatty acid ester of the glycerol, e.g. a citric acid-fatty acid ester and a diacetyltartaric acid-fatty acid ester, and a fatty acid ester of polyglycerol (preferably the polyglycerol is di- or tri-glycerol). The quality improver has preferably a weight ratio of the principal ingredient to lecithin regulated so as to be (100/0)-(10/90).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality improving agent for instant noodles, and more particularly to a quality improving agent for instant noodles having excellent hot water recirculation (immediateness) and good elasticity of noodles after hot water reconstitution. .

[0002]

2. Description of the Related Art Instant noodles have gained widespread support from consumers because of their instantaneous properties, which can be easily reconstituted by simply pouring in boiling water or boiled for a short time, and good storage stability. ing. In recent years, various instant noodles have been developed,
There are oiled instant noodles, non-fried (non-oiled) instant noodles, boiled noodles, frozen noodles, and the like.

[0003] Instant noodles have been the mainstream of instant noodles because they are obtained by frying noodle masses, are easy to produce, and can be restored to be eatable in a short time. Non-fry instant noodles are obtained by steaming the noodle strings and drying them by various drying methods. Examples of the drying methods include hot-air drying and freeze-drying. In the case of hot-air drying, the surface film of the noodle strings is hard. Therefore, there is a disadvantage that restoration takes time.

[0004] Instant noodles are pre-gelatinized in the manufacturing process, pursuing easy cooking, and can be cooked in hot water or in a microwave oven in a short time. For the purpose of promoting this effect, conventionally, lecithin (JP-A-9-70)
No. 272), emulsified fats and oils (Japanese Patent Publication No. 7-32671), starch (JP-A-9-70272) and the like, and improvements in the production process (JP-A-9-51775) have been made.

[0005]

However, if the simplicity is sought too much, the texture and quality are inferior to real noodles boiled and cooked from raw noodles, such as lack of stiffness and easy expansion of hot water. Will be. Conventionally, a method of blending gluten, egg white, and a thickening polysaccharide (Japanese Patent Application Laid-Open No. 6-64) has been proposed to solve such problems. There are problems such as the impaired instantaneousness and the texture of the noodles differing from the original noodles. It is not currently done.

Accordingly, it is an object of the present invention to provide instant noodles which are excellent in hot water return (instantness) when pouring hot water and returning the noodles for eating, and have good elasticity of the noodles after hot water return. .

[0007]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that one or more selected from the group consisting of glycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin fatty acid esters. A mixture of two or more, or one or two selected from the group consisting of glycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin fatty acid esters
By blending lecithin with more than one seed, it was found that instant noodles having excellent hot water recirculating property (instantaneous property) and smooth noodles having a good mouth feel and elasticity after hot water refining were obtained, and the present invention was completed. .

That is, the objects of the present invention are: Glycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, one or two or more selected from the group consisting of fatty acids, instant noodles quality improver characterized by the main component,

[0009] 2. The compounding ratio of one or more selected from the group consisting of glycerin fatty acid ester, glycerin organic acid fatty acid ester, and polyglycerin fatty acid ester and lecithin is 100: 0 to 10:90 by weight. Quality improver for instant noodles,

[0010] 3. The fatty acid constituting the glycerin fatty acid ester is a saturated fatty acid having 8 to 12 carbon atoms, wherein the quality improver for instant noodles according to the above 1 or 2,

4. The quality improver for instant noodles according to the above 1 or 2, wherein the glycerin fatty acid ester is a citric acid fatty acid ester or a diacetyltartaric acid fatty acid ester,

5. The instant noodle quality improver according to any one of the above items 1 to 4, wherein the polyglycerin constituting the polyglycerin fatty acid ester is diglycerin or triglycerin.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The glycerin fatty acid ester used in the present invention is an ester of glycerin and a fatty acid, and the fatty acid of the ester is a saturated fatty acid having 8 to 12 carbon atoms. Preferably, the purity of the monoester is 50% or more.

The glycerin organic acid fatty acid ester used in the present invention is an ester of a glycerin fatty acid ester and an organic acid, and is preferably a citric acid fatty acid ester or a diacetyltartaric acid fatty acid ester. More preferably, an unsaturated system is desirable. Further, the polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid, and the polyglycerin is preferably diglycerin or triglycerin.

As the lecithin used in the present invention, any of plant lecithin isolated from vegetable oils such as soybean, corn, sunflower, palm, etc., egg yolk lecithin, fractionated lecithin, enzyme-treated lecithin, enzyme-decomposed lecithin and the like can be used.

The instant noodle of the present invention refers to a noodle made from a mixture of main ingredients such as flour, egg, salt, other fats and oils (shortening, lard, margarine, butter, liquid oil, etc.), proteins, sugars and the like. This noodles are rolled, cut out, pre-gelatinized, such as steaming, and cut.
It is a noodle string. In addition, the noodles are dried by fry drying, hot air drying, freeze drying or the like in order to improve storability and simplicity. Noodles.

Regarding the addition of the improver of the present invention to instant noodles, it is possible to disperse it in raw material powder, water, or during mixing. Effective addition amount is raw material powder 100
The amount is 0.01 to 5 parts by weight, preferably 0.1 to 1 part by weight based on parts by weight. When the addition amount is less than 0.01 part by weight, there is a problem that the hot water is poorly replenished and the mouthfeel is poor. When the amount exceeds 5 parts by weight, there is a problem that the taste of the emulsifier can be felt.

The compounding ratio of lecithin in the present invention is 0%.
If it exceeds 90% by weight, it is not preferable because it has no stiffness, easily spreads in hot water, and has poor texture.

[0019]

The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these examples. Examples 1 to 14 and Comparative Examples 1 to 9 To 34 parts by weight of water, 0.8 part by weight of the improving agent shown in Table 1, 1.5 parts by weight of sodium chloride, and 0.2 parts by weight of water are added, and the mixture is uniformly dispersed with a mixer. The whole was added to 100 parts by weight of semi-strong flour and mixed with a mixer for 20 minutes. This noodle dough was made into a 1.0 mm thick noodle belt by a roll rolling machine.
A noodle string was prepared with a zero cutting blade. This noodle string is pressured to 1.0K
3 minutes cooked in g / cm ^2, resulting steamed and fried dried for 100 seconds at 0.99 ° C. palm oil noodles was obtained fried dry noodles. To 70 g of the dried noodles, 400 ml of boiling water and powdered soup were added, and three minutes later, sensory evaluation was performed according to the following evaluation criteria.
Table 1 shows the results. ◎: very good ○: good △: bad ×: very bad

[0020]

[Table 1]

Note 1. When two or three improvers were used in combination, they were used in equal weight percentages (1/2 or 1/3 each). Note2. "Koshi" is noodle soup after hot water return.

Improver 1A: Glycerin fatty acid ester Constituent fatty acid C98 98% Improver 2A: Glycerin fatty acid ester Constitutive fatty acid C12 98% Improver 3A: Diglycerin fatty acid ester Constitutive fatty acid C18-1 80% Improver 4A: Diglycerin fatty acid ester Constituent fatty acid C18 70%, C16 30% Improver 5A: Triglycerin fatty acid ester Constitutive fatty acid C18-1 80% Improver 6A: Glycerin citrate fatty acid ester Constitutive fatty acid C18-1 80% Improver 7A: Diacetyltartaric acid fatty acid ester Constituent fatty acid C18-1 80% Comparative product 1B: Glycerin fatty acid ester constituent fatty acid C18 70%, C16 30% Comparative product 2B: Decaglycerin fatty acid ester constituent fatty acid C18-1 80% Comparative product 3B: Glycerin acetate fatty acid Ter Constituent fatty acid C18 70%, C16 30% Comparative product 4B: Glycerin lactic acid fatty acid ester Constituent fatty acid C18 70%, C16 30% Comparative product 5B: Sorbitan fatty acid ester Constitutive fatty acid C18-1 80% In addition, C18-1 is a fatty acid. Double bond 1 with 18 carbon atoms
One meaning (oleic acid).

[0023]

The instant noodles using the instant noodle quality improving agent of the present invention are excellent in hot water replenishing properties (instantaneous properties), and the noodles after hot water reflowing are smooth, palatable and elastic. .

Claims (5)

[Claims] 1. A quality improving agent for instant noodles comprising, as a main component, one or more selected from the group consisting of glycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin fatty acid esters. 2. The compounding ratio of lecithin with one or more selected from the group consisting of glycerin fatty acid ester, glycerin organic acid fatty acid ester, and polyglycerin fatty acid ester is 100: 0 to 10:90 by weight. A quality improver for instant noodles. 3. The quality improver for instant noodles according to claim 1, wherein the fatty acid constituting the glycerin fatty acid ester is a saturated fatty acid having 8 to 12 carbon atoms. 4. The instant noodle quality improving agent according to claim 1, wherein the glycerin fatty acid ester is a citric acid fatty acid ester or a diacetyltartaric acid fatty acid ester. 5. The quality improving agent for instant noodles according to claim 1, wherein the polyglycerin constituting the polyglycerin fatty acid ester is diglycerin or triglycerin.