JPH11221033A - Oil-and-fat composition for noodle disentangling improvement - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition with sufficient disentangling improvement effect and excellent oxidation stability, free from hydrogenation odor, and having favorable flavor, by including a specific edible oil-and-fat, a polyglycerol fatty acid ester, and lecithin. SOLUTION: This composition is obtained by including (A) 100 pts.wt. of an edible oil-and-fat with oleic acid and linolenic acid accounting for >=70 (pref. >=75) wt.% and <=5 (pref. <=0.1) wt.% of the constituent fatty acids, respectively, (B) 0.01-3.5 pts.wt. of a polyglycerol fatty acid ester, (C) 0.01-3.5 pts.wt. of lecithin, and, as necessary, (D) 0.01-3.5 pts.wt. of a sorbitan fatty acid ester, 0.01-3.5 pts.wt. of a propylene glycol fatty acid ester, and tocopherol or the like; wherein the component A is pref. high-oleic safflower oil, high-oleic sunflower oil, high- oleic corn oil or the like, and the component B is pref. 10-75% esterification degree, 2-10 in glycerol condensation degree, and <=7 in HLB number.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil and fat composition for improving noodle loosening. More specifically, it prevents boiled noodles such as Chinese steamed noodles, boiled udon, boiled spaghetti, etc., and especially raw type instant noodles (commonly known as long life noodles = LL noodles) from adhering to each other due to aging and improving looseness. The present invention relates to a fat composition for improving noodle loosening, which is coated on noodles for the purpose of performing.

[0002]

2. Description of the Related Art Boiled / steamed noodles such as Chinese steamed noodles (yakisoba) and boiled spaghetti tend to adhere to each other due to the stickiness of gelatinized starch on the surface of the noodles due to aging. Conventionally, the noodles have been coated with fats and oils such as salad oil and commercially available specialty noodle unraveling oils because the noodles are not easily unraveled. In recent years, in addition to these boiled / steamed noodles in the chilled circulation, long-life noodles (LL noodles) in the normal temperature circulation have shown significant growth, and the shelf life is several months or more compared to the boiled noodles in the chilled circulation. The feature is that it is long. These LL noodles have a long storage period until consumed and the adhesion of the noodles easily progresses. Therefore, in order to provide a product with good looseness, a coating of fats and oils is indispensable.

[0003] In general, LL noodles distributed at room temperature for a long period of time are very susceptible to oxidation because the fats and oils coated on the noodles become thin layers under high moisture, but the oxidized fats and oils have a deteriorated flavor. The product value of the noodles is remarkably reduced, such as generating an unpleasant odor. Deterioration of the flavor of the fats and oils coated on the noodles in this way has a great effect on the commercial value of the noodles, and the fats and oils for this purpose, in addition to the effect of loosening, have excellent oxidative stability and good flavor for a long time Is required to be maintained. Not only conventional salad oils that have been used in the past, but also commercially available special-purpose noodle loosening oils, which satisfy both the loosening-improving effect and flavor, have not yet been known.

As a prior art, a method of using high oleic sunflower oil for hand-rolled noodles (JP-A-7-246070)
(Japanese Patent Application Laid-Open No. Hei 7-246071) has been proposed, but it has poor coating properties on noodles and has little effect of improving loosening. Also, a method using an oil or fat containing a polyglycerin fatty acid ester (JP-A-7-39332), a method using an oil or fat containing a polyglycerin fatty acid ester, soybean lecithin, or an enzyme-treated lecithin (JP-A-7-3933)
3) Method using fats and oils containing polyglycerin fatty acid ester and soybean lecithin (JP-A-7-39335)
According to these methods, although the looseness of the noodles is improved, it is difficult to maintain a good flavor for a long time.

On the other hand, recently, for LL noodles, attempts have been made to use a liquid hydrogenated oil having excellent oxidative stability, such as a hydrogen fractionated oil or a selective hydrogenated oil obtained through a hydrogenation and fractionation step. Although it is extremely stable against oxidation, it has a very strong odor (hydrogenated odor) peculiar to hydrogenated oil, and when used in pale noodles, it loses its flavor, so it is distributed as a commercial product. The fact is that there are difficulties.

[0006]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems in LL noodles which are distributed at room temperature for a long time, has a sufficient loosening-improving effect, has excellent oxidation stability, and has a hydrogenated odor. It is an object of the present invention to provide a noodle unraveling fat / oil composition having no good flavor.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that components such as high oleic safflower oil, high oleic sunflower oil, high oleic canola oil, etc. By using a fat or oil having an oleic acid content of 70% or more and a linolenic acid content of 5% or less among fatty acids and blending a polyglycerin fatty acid ester and lecithin, it exhibits an excellent loosening-improving effect and has excellent oxidation stability. Further, the present inventors have found that an oil and fat composition for improving noodle loosening having a good taste without hydrogenation odor can be obtained, and have completed the present invention.

That is, the present invention provides an improved noodle unraveling method characterized by containing an edible oil, a polyglycerin fatty acid ester and a lecithin having an oleic acid content of 70% or more and a linolenic acid content of 5% or less among constituent fatty acids. It is a fat and oil composition for use. Further, the present invention is a fat or oil composition for improving noodle loosening, comprising a sorbitan fatty acid ester and a propylene glycol fatty acid ester in addition to the above-mentioned composition. In addition, when tocopherol is added to the noodle loosening-improving fat / oil composition of the present invention, the oxidation stability can be improved without impairing the looseness of the noodles.

[0009] The reason why the oil and fat composition of the present invention exhibits an excellent effect for improving noodle loosening is presumed to be based on the following mechanism. That is, when the surface of the noodles is coated with a composition composed of fats and oils having a high oleic acid content, lecithin and polyglycerol fatty acid ester, the moisture of the fats and oils is blocked to prevent starch from gelatinizing the noodles, and the polyglycerol fatty acid The ester and lecithin inhibit mutual adhesion of the noodles. With polyglycerin fatty acid ester alone, the dynamic interfacial tension is reduced and dripping occurs, and the fats and oils are locally unevenly distributed. Is held.

On the other hand, the fat composition has a high oleic acid content, which is excellent in oxidative stability, so that the quality does not deteriorate even if the noodles are kept in the middle of distribution for a long time. Further, in the oil or fat composition, soribitan fatty acid ester,
When propylene glycol fatty acid esters coexist, since they have a function as a solubilizing agent for lecithin,
No precipitate or sediment is generated in the fat or oil, and the storage stability is significantly improved. The fats and oils used in the present invention are fats and oils containing 70% or more of oleic acid and 5% or less of linolenic acid among constituent fatty acids, and more preferably fats and oils of 75% or more of oleic acid and 0.1% or less of linolenic acid. .

Since linolenic acid has a high oxidation rate and deteriorates the flavor of fats and oils, it is desirable that linolenic acid be as little as possible.
Since linoleic acid also has a higher oxidation rate than oleic acid, the linoleic acid content is more preferably 20% or less. Examples of oils and fats having such a configuration include high oleic safflower oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil, and high oleic corn oil collected from high oleic acid species by breeding. is there. It is to be noted that an oil or fat adjusted to have an oleic acid content of 70% or more and a linolene content of 5% or less through steps such as hydrogenation and fractionation is not preferable because it has an odor (hydrogenated odor) peculiar to hydrogenated oil.

The polyglycerin fatty acid used in the present invention preferably has a degree of esterification of about 10 to 75% and a degree of condensation of glycerin in the range of 2 to 10. The sorbitan fatty acid ester and the propylene glycol fatty acid stell used in the present invention are preferably completely soluble in fats and oils, and preferably have an HLB of 7 or less. Lecithin used in the present invention may originate from animals and plants such as soybean and egg yolk, and fractionated lecithin, hydrogenated lecithin, enzyme-decomposed lecithin and the like can also be used. The shape of lecithin is
Although various types such as paste, powder, and lump are available, any lecithin can be used.

The composition ratio of the present invention is 0.01 to 3.5 parts by weight of polyglycerin fatty acid ester per 100 parts by weight of fats and oils having an oleic acid content of 70% or more and a linolenic acid content of 5% or less among constituent fatty acids. Sorbitan fatty acid ester 0.01 to 3.5 parts by weight, propylene glycol fatty acid ester 0.01 to 3.5 parts by weight, lecithin 0.01 to
3.5 parts by weight. Polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin all have less than 0.01 part by weight, failing to provide a sufficient loosening effect. Occasionally, emulsification occurs, resulting in cloudiness and an undesirable appearance.
Although high-oleic oil contains natural tocopherol, oxidative stability is improved even if an antioxidant such as tocopherol is added in addition to the above-mentioned raw materials, and good results are obtained.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described below, but the present invention is not limited to these embodiments. Further, Comparative Examples are shown, and a flavor test, a looseness test, and an oxidation stability test when the oil and fat compositions obtained in these Examples and Comparative Examples are used in LL spaghetti and LL udon are shown.

Example 1 100 parts by weight of high oleic safflower oil (oleic acid 77%, linolenic acid tr = trace), 0.51 part by weight of diglycerin monostearate, and 0.51 part by weight of powdered soybean lecithin were mixed and dissolved. Thus, an oil and fat composition was obtained.

[0015]

Example 2 High oleic sunflower oil (oleic acid 8
0%, linolenic acid tr) 100 parts by weight, digserin monostearate 0.52 parts by weight, sorbitan oleate 0.52 parts by weight, propylene glycol monooleate 0.52 parts by weight, powdered soybean lecithin 0.52 parts by weight Was mixed and dissolved to obtain an oil / fat composition.

Example 3 100 parts by weight of high oleic canola oil (75% oleic acid, 4% linolenic acid), 0.52 part by weight of tetraglycerin monooleate, 0.52 part by weight of sorbitan oleate, propylene glycol monooleate 0.52 parts by weight, 0.52 parts by weight of powdered soybean lecithin and 500 ppm of tocopherol were mixed and dissolved to obtain an oil / fat composition.

[0016]

Example 4 100 parts by weight of high oleic safflower oil (oleic acid 77%, linolenic acid tr), 0.06 part by weight of diglycerin monostearate, 0.06 part by weight of sorbitan oleate, propylene glycol monooleate A fat composition was obtained by mixing and dissolving 0.06 part by weight of powdered soybean lecithin and 0.06 part by weight.

Example 5 100 parts by weight of high oleic canola oil (oleic acid 75%, linolenic acid 4%), 2.78 parts by weight of diglycerin monostearate, 2.78 parts by weight of sorbitan oleate, propylene glycol monooleate 2.78 parts by weight and 2.78 parts by weight of powdered soybean lecithin were mixed and dissolved to obtain an oil and fat composition.

[0017]

Comparative Example 1 High-oleic sunflower oil (oleic acid 8
0%, linolenic acid tr).

Comparative Example 2 100 parts by weight of high oleic safflower oil (77% of oleic acid, tr of linolenic acid) and 0.51 part by weight of diglycerin monostearate were mixed and dissolved to obtain an oil / fat composition.

[0018]

Comparative Example 3 100 parts by weight of canola oil (60% oleic acid, 10% linolenic acid), 0.51 part by weight of glycerin monostearate, and 0.51 part by weight of powdered soybean lecithin were mixed and dissolved to obtain an oil and fat composition. Was.

Comparative Example 4 100 parts by weight of corn oil (60% oleic acid, 10% linolenic acid), 0.52 parts by weight of diglycerin monostearate, 0.52 parts by weight of sorbitan oleate, 0.52 parts by weight of propylene glycol monooleate By weight, 0.52 parts by weight of powdered soybean lecithin was mixed and dissolved to obtain an oil and fat composition.

[0019]

Comparative Example 5 100 parts by weight of hydrogenated fractionated canola oil (prepared by selectively hydrogenating and fractionating canola oil; oleic acid 80%, linolenic acid tr), 0.52 parts by weight of diglycerin monostearate Sorbitan oleate, 0.52 parts by weight of propylene glycol monooleate, and 0.52 parts by weight of powdered soybean lecithin were mixed and dissolved to obtain an oil and fat composition.

(LL spaghetti test) Commercially available spaghetti (dry noodles) is boiled according to the label, washed with running water, and then washed.
The resulting boiled noodles 2 were immersed in a buffered lactic acid solution to adjust the pH to 4.
A mixture obtained by adding 2.0 g of each of the oil and fat compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 5 to 00 g was filled in a heat-resistant polypropylene bag, and completely sealed under reduced pressure. This is heat-sterilized with steam at 94 ° C. for 40 minutes and LL
Got spaghetti.

(Flavor test) The LL spaghetti obtained by the above method was stored at room temperature for 5 months, and the flavor after storage was evaluated. Table 2 shows the results. (Fragility test) The LL spaghetti obtained by the above method was stored at room temperature for 5 months, and the looseness after storage was evaluated. For evaluation of loosening property, LL spaghetti was opened in a heated frying pan, fried with chopsticks, and the time required for complete loosening was measured. The results are shown in FIG.

(Oxidation stability test) The LL spaghetti obtained by the above method was stored at 35 ° C for 3 months, and the peroxide value of the extracted oil was measured every two weeks. In the measurement, LL spaghetti was immersed in n-hexane to extract an oil component, and then the hexane was blown off to obtain an extracted oil. The peroxide value of this oil was measured based on a standard fat and oil analysis method. The results are shown in FIG. As can be seen from Table 1 and FIG. 2, the oil composition for improving noodle loosening according to the present invention has excellent stability when used in LL spaghetti, and maintains a very good flavor even after long-term storage. As can be seen, it is very loose.

(Manufacture of LL Udon) Milk flour, starch and saline were kneaded with a Hobart mixer for 10 minutes, and noodles were made using a home noodle making machine. This is boiled in boiling water for 10 minutes, washed with running water, immersed in buffered lactic acid and adjusted to pH 4,
Each of 2.0 g of the obtained boiled noodles and 2.0 g of each of the compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 5 was added to a heat-resistant polypropylene bag, and completely sealed under reduced pressure. did. This was heat-sterilized with steam at 94 ° C. for 30 minutes to obtain LL udon.

(Taste test) The LL udon obtained by the above method was stored at room temperature for 5 months, and the flavor after storage was evaluated. Table 3 shows the results. (Fragility test) The LL spaghetti obtained by the above method was stored at room temperature for 5 months, and the looseness after storage was evaluated. For evaluation of looseness, put LL udon in a bowl,
400 ml of boiling water was added and loosened with chopsticks, and the time required for complete loosening was measured. The results are shown in FIG.

(Oxidation stability test) LL udon obtained by the above method was stored at 35 ° C for 3 months, and the peroxide value of the extracted oil was measured every two weeks. For the measurement, LL udon is n
-After immersion in hexane to extract oil, hexane was blown off to obtain an extracted oil, and the peroxide value of this oil was measured based on a standard fat and oil analysis method. FIG. 4 shows the results. As can be seen from Table 1 and FIG. 4, the noodle loosening-improving fat / oil composition according to the present invention has excellent stability when used in LL udon and maintains a very good flavor even after long-term storage. As can be seen, it is very loose.

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

[0029]

The fat and oil composition for improving noodle loosening of the present invention comprises:
As shown by the above test results, it is excellent in stability, keeps a good flavor even after long-term storage, and is very excellent in looseness.

[Brief description of the drawings]

FIG. 1 is a chart showing evaluation results of looseness in an LL spaghetti test.

FIG. 2 is a graph showing measurement results of a peroxide value in an LL spaghetti test.

FIG. 3 is a chart showing evaluation results of looseness in a test of LL udon.

FIG. 4 is a graph showing a measurement result of a peroxide value in a test of LL udon.

Continued on the front page (72) Inventor Takeshi Nomoto 4-41, Kamiyoshihara-cho, Nishinomiya-shi, Hyogo (72) Minako Fukai, 369-1-101 Morishima, Fuji-shi, Shizuoka

Claims (4)

[Claims] 1. Oleic acid content 70% of constituent fatty acids
Edible fat or oil having a linolenic acid content of 5% or less,
An oil and fat composition for improving noodle loosening, comprising a polyglycerin fatty acid ester and lecithin. 2. Oleic acid content 70% of the constituent fatty acids
Edible fat or oil having a linolenic acid content of 5% or less,
An oil composition for improving noodle loosening, comprising a polyglycerin fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid ester, and lecithin. 3. The edible oil or fat is at least one type of high oleic oil selected from the group consisting of high oleic safflower oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil, and high oleic corn oil. Item 3. The noodle loosening fat / oil composition according to item 1 or 2. 4. The method according to claim 1, wherein tocopherol is added.
4. The fat and oil composition for improving noodle loosening according to any one of claims 3 to 3.