JPS62244359A - Composition for improving quality of noodle - Google Patents
Composition for improving quality of noodleInfo
- Publication number
- JPS62244359A JPS62244359A JP61089592A JP8959286A JPS62244359A JP S62244359 A JPS62244359 A JP S62244359A JP 61089592 A JP61089592 A JP 61089592A JP 8959286 A JP8959286 A JP 8959286A JP S62244359 A JPS62244359 A JP S62244359A
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- composition
- lecithin
- water
- ethyl alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 30
- 235000012149 noodles Nutrition 0.000 title claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 47
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 28
- 235000019441 ethanol Nutrition 0.000 claims abstract description 28
- 235000010445 lecithin Nutrition 0.000 claims abstract description 28
- 239000000787 lecithin Substances 0.000 claims abstract description 28
- 229940067606 lecithin Drugs 0.000 claims abstract description 28
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- 239000000194 fatty acid Substances 0.000 claims description 9
- -1 fatty acid ester Chemical class 0.000 claims description 7
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 abstract description 5
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 abstract description 4
- 150000008104 phosphatidylethanolamines Chemical class 0.000 abstract description 4
- 150000003905 phosphatidylinositols Chemical class 0.000 abstract description 2
- NYEWWQDBWFZZJS-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCC(O)=O NYEWWQDBWFZZJS-UHFFFAOYSA-N 0.000 abstract 1
- 238000013019 agitation Methods 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 235000013312 flour Nutrition 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 150000003904 phospholipids Chemical class 0.000 description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 229940083466 soybean lecithin Drugs 0.000 description 3
- 241000251730 Chondrichthyes Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、水に容易に分散し、麺類の改良効果を有する
麺類の品質改良組成物に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a noodle quality improving composition that is easily dispersed in water and has a noodle improving effect.
（従来の技術）
麺類の！！！造工程中に乳化剤を添加することは製品の
風味・外観・食感等が改善されるため非常に好ましい手
段である。(Conventional technology) Noodles! ! ! Adding an emulsifier during the manufacturing process is a very preferable means because it improves the flavor, appearance, texture, etc. of the product.
麺類のような小麦粉加工食品を製造する際、原料中に乳
化剤を添加混合することによって、肌荒れ防止、茹溶け
の減少、茹伸びの軽減、茹後の腰の強化等、製品を好ま
しい性質に改良する効果が得られる。When manufacturing wheat flour processed foods such as noodles, adding and mixing emulsifiers into the raw materials improves the product's desirable properties, such as preventing rough skin, reducing boiling, reducing boiling, and strengthening the waist after boiling. The effect of
従来よりこれらの食品原料中に乳化剤を添加混合する手
段としては、小麦粉に直接添加し、粉々混合する方法が
とられている。Conventionally, as a means of adding and mixing emulsifiers into these food raw materials, a method has been used in which the emulsifier is directly added to wheat flour and mixed into powder.
特開昭６０−１０２１５５号にはレシチンのエチルアル
コール可溶部を使用した乳化性油脂組成物の製造法がお
るが、これは油脂を可溶化状態の組成物とし、油脂の効
果をうたったものであるが、水に溶解させた場合、牛乳
様の乳白濁液となる。JP-A No. 60-102155 describes a method for producing an emulsifiable fat composition using the ethyl alcohol-soluble portion of lecithin, which uses a composition in which the fat is in a solubilized state and emphasizes the effects of the fat. However, when dissolved in water, it forms a milk-like opalescent liquid.
通常乳化剤は容易に冷水に分散しないため練り水に溶解
して使用することができず、また乳化剤を含有する製品
であっても透明な液状を呈していてかつ水に透明に溶解
する可溶化状組成物の製品はなかった。Normally, emulsifiers do not easily disperse in cold water, so they cannot be used by dissolving them in kneading water, and even products that contain emulsifiers have a clear liquid form and are in a solubilized form that dissolves transparently in water. There were no products of composition.
（発明が解決しようとする問題点〕
従来、小麦粉に乳化剤を添加混合するためには粉末状の
ものでなければならず、ペースト状、固形状のものは均
一混合ができないため使用不可能であった。(Problems to be Solved by the Invention) Conventionally, in order to add and mix emulsifiers to wheat flour, it must be in powder form, and paste-like or solid forms cannot be used because they cannot be mixed uniformly. Ta.
粉末状の乳化剤を添加混合する場合でも、小麦粉中に均
一分散させることは困難であり、改良効果が充分ではな
かった。従って練り水に乳化剤を溶解させ、小麦粉に添
加混合することにより、均一分散が行われ、改良効果を
発揮することができる。Even when a powdered emulsifier was added and mixed, it was difficult to uniformly disperse it in the flour, and the improvement effect was not sufficient. Therefore, by dissolving the emulsifier in kneading water and adding and mixing it to the flour, uniform dispersion can be achieved and an improvement effect can be achieved.
乳化剤としてレシチンが多く使用されているが、通常用
いられる市販大豆レシチンをそのまま使用する場合は、
いわゆるレシチン臭に起因する製品の風味の退潮や安定
性が問題となる。Lecithin is often used as an emulsifier, but if you use commercially available soybean lecithin as is,
There are problems with the fading and stability of the product's flavor due to the so-called lecithin odor.
またレシチンは水には容易に溶解せず、アルコールには
一部溶解するものの不溶成分が沈澱するため使用が困難
である。それ故上記の点を充分満足せしめ得る製品は未
だ得られていない。Furthermore, lecithin does not easily dissolve in water, and although it partially dissolves in alcohol, insoluble components precipitate, making it difficult to use. Therefore, a product that fully satisfies the above points has not yet been obtained.
（問題を解決するための手段〕
本発明者等は、乳化剤が水に容易に透明に溶解できる方
法につぎ鋭意検討を重ねた結果、アルコール分別レシチ
ン、エチルアルコール、水と親水性乳化剤を混合するこ
とにより、簡単な撹拌で容易に所望の製品が得られるこ
とを見出し本発明を完成した。本発明でいう麺類とは、
生中華、茹中華、蒸し中華、生うどん、茹うどん、生そ
ば、茹そば、及び即席麺、乾麺等である。また鮫子、ワ
ンタン、シューマイ、春巻等の皮類も含まれる。(Means for Solving the Problem) As a result of extensive research into a method by which the emulsifier can be easily and transparently dissolved in water, the inventors of the present invention have determined that alcohol-fractionated lecithin, ethyl alcohol, water, and a hydrophilic emulsifier are mixed together. The present invention was completed by discovering that the desired product could be easily obtained by simple stirring.The noodles referred to in the present invention are:
These include raw Chinese food, boiled Chinese food, steamed Chinese food, raw udon, boiled udon, raw soba, boiled soba, instant noodles, and dried noodles. It also includes skins such as shark roe, wontons, shumai, and spring rolls.
又本発明に用いるアルコール分別レシチンを抽出する場
合、使用するアルコールはメチルアルコール、エチルア
ルコール、イソプロピルアルコール等が使用できる。エ
チルアルコールを使用して抽出した場合抽出物に溶剤が
多少残存していても食用として供することは可能である
が、他の溶剤を使用する場合、溶剤を完全に除去する必
要がある。Furthermore, when extracting the alcohol-fractionated lecithin used in the present invention, methyl alcohol, ethyl alcohol, isopropyl alcohol, etc. can be used as the alcohol. When extracted using ethyl alcohol, it is possible to use the extract even if some solvent remains in the extract, but when using other solvents, it is necessary to completely remove the solvent.
従って手間がかからず実用的な溶剤はエチルアルコール
が好ましい。Therefore, ethyl alcohol is preferred as a practical solvent that does not require much effort.
本発明に用いるアルコール分別レシチンは油糧種子、卵
黄、酵母等の起源を問わず、常法により製造された市販
の粗製レシチンにアルコールを添加し、撹拌抽出を行い
、アルコール可溶区分として分別したものである。たと
えば最も一般的に使用されている大豆レシチンの場合、
半固状ないしはペースト状の市販大豆レシチン（リン脂
質５５〜７０％、中性油３０〜４５％の混合物）にアル
コールを添加し、撹拌し、静置して分離する上層のアル
コール可溶区分を採取し該区分よりアルコールを除去し
たものがアルコール分別レシチンである。The alcohol-fractionated lecithin used in the present invention is obtained by adding alcohol to commercially available crude lecithin produced by a conventional method regardless of its origin, such as oil seeds, egg yolks, yeast, etc., performing stirring extraction, and fractionating it into alcohol-soluble fractions. It is something. For example, soy lecithin, the most commonly used
Alcohol is added to semi-solid or paste commercially available soybean lecithin (a mixture of 55-70% phospholipids and 30-45% neutral oil), stirred, and left to stand to separate the alcohol-soluble upper layer. Alcohol-fractionated lecithin is obtained by removing alcohol from the collected fraction.
本発明において当該アルコール分別レシチンの適用範囲
は０．５〜３０重量部であるが、好ましくは２〜１５重
量部であり、この適用範囲外の配合割合においては種々
の不都合な事態が生ずる。In the present invention, the applicable range of the alcohol-fractionated lecithin is 0.5 to 30 parts by weight, preferably 2 to 15 parts by weight, and various disadvantages may occur if the proportion is outside this applicable range.
すなわちアルコール分別レシチンが０．５重足部未満で
は製剤としての効果が充分に発揮できず、３０重量部を
超えると、可溶化状態が不安定か、可溶化状態にはなら
ない。That is, if the amount of alcohol-fractionated lecithin is less than 0.5 parts by weight, the effect as a preparation cannot be fully exhibited, and if it exceeds 30 parts by weight, the solubilized state is unstable or does not become solubilized.
本発明に使用するアルコール分別レシチンのリン脂質の
組成はフォスファチジルコリン６０〜８０％、フオスフ
ァチジルエタノールアミン１０〜２０％、フォスファヂ
ジルイノシトール２〜８％、その他１〜３％となる。The phospholipid composition of the alcohol-fractionated lecithin used in the present invention is 60-80% phosphatidylcholine, 10-20% phosphatidylethanolamine, 2-8% phosphadidylinositol, and 1-3% others. .
一方市販の粗製レシチンのリン脂質組成は、フォスフ７
チジルコリン２０〜２５％、フォスファチジルエタノー
ルアミン２０〜２５％、フォスファチジルイノシトール
５〜１０％、その他２〜５％であり、アルコール抽出を
行うことにより、フォスフ７チジルコリンの含伍を高め
ることが可能である。石類のような小麦粉加工食品にレ
シチンの成分の一つであるフォスファチジルコリンが与
える影響は大きい。従ってアルコール抽出によって、フ
ォスファチジルコリンの金回を高め、他の成分や中性油
などの不用な部分を軽減したアルコール分別レシチンは
品質改良効果が大きい。On the other hand, the phospholipid composition of commercially available crude lecithin is Phosph 7
20-25% of tidylcholine, 20-25% of phosphatidylethanolamine, 5-10% of phosphatidylinositol, and 2-5% of others, and the content of phosph-7tidylcholine can be increased by performing alcohol extraction. It is possible. Phosphatidylcholine, one of the components of lecithin, has a great effect on processed flour foods such as stones. Therefore, alcohol-fractionated lecithin, in which the recovery of phosphatidylcholine is increased through alcohol extraction and unnecessary parts such as other components and neutral oils are reduced, has a significant quality improvement effect.
さらに本発明に用いる親水性乳化剤は、ポリグリセリン
脂肪酸エステルが好ましく、特に親水性の高いものかよ
く、グリセリンの２〜１５蟻体、好ましくは５〜１０量
体であり、脂肪酸は炭素数８〜２４、好ましくは１４〜
２０の飽和または不飽和脂肪酸が自由に選択できる。又
脂肪酸のエステル化は七ノ〜ペンタエステル、好ましく
は七ノ〜トリエステルがよい。Furthermore, the hydrophilic emulsifier used in the present invention is preferably a polyglycerin fatty acid ester, particularly one having high hydrophilicity, and is a 2-15 ant form of glycerin, preferably a 5-10 form, and the fatty acid has 8 to 8 carbon atoms. 24, preferably 14~
Twenty saturated or unsaturated fatty acids can be freely selected. The esterification of fatty acids is preferably 7-pentaester, preferably 7-triester.
上記以外のポリグリセリン脂肪酸エステルを使用した場
合、可溶化状態にならなかったり、組成物が不安定であ
るという不都合が生ずるため実用的でない。If a polyglycerol fatty acid ester other than those mentioned above is used, it is not practical because it may not be in a solubilized state or the composition may be unstable.
本発明で用いる水、エチルアルコールの組成比は、それ
ぞれ１０〜２０重量部、２０〜７０重量部が好ましく、
適宜増減できる。The composition ratio of water and ethyl alcohol used in the present invention is preferably 10 to 20 parts by weight and 20 to 70 parts by weight, respectively.
It can be increased or decreased as appropriate.
本発明では、アルコール分別レシチン、エチルアルコー
ル、ポリグリセリン脂肪酸エステルと水を混合し、可溶
化組成物を１ｑるが、上記のものを混合する際、乳化は
を使用する必要がなく、簡単な撹拌で５〜１０分間とい
う短時間で容易に均質な可溶化組成物が得られる。乳化
機等の機械力により強制的に均質化する方法は、剪断力
による好ましくない物理的変化によって製品品質を低下
せしめるので、この処理を必要としない木ブを明の方法
は、この点でもすぐれており、また本発明の方法で１ｑ
られる組成物は、透明の可溶化状態に変化ｕしめたもの
で、アルコール分別レシチン、エチルアルコール、ポリ
グリセリン脂肪酸エステルと水を一度に入れ混合撹拌し
組成物を作ることも可能である。好ましくはエチルアル
コールにアルコール分別レシチンを溶解し、一方水にポ
リグリセリン脂肪酸エステルを溶解し、両者を混合撹拌
することにＪ：り容易に可溶化組成物が得られる。In the present invention, alcohol-fractionated lecithin, ethyl alcohol, polyglycerin fatty acid ester, and water are mixed and 1 q of the solubilized composition is prepared. When mixing the above ingredients, there is no need to use an emulsifier and simple stirring is required. A homogeneous solubilized composition can be easily obtained in a short time of 5 to 10 minutes. Methods of forcibly homogenizing using mechanical force such as emulsifiers degrade product quality due to unfavorable physical changes caused by shearing force, so Ming's method is superior in this respect as well, since it does not require this treatment. 1q by the method of the present invention.
The resulting composition has been changed to a transparent solubilized state, and it is also possible to prepare the composition by adding alcohol-fractionated lecithin, ethyl alcohol, polyglycerin fatty acid ester, and water all at once and mixing and stirring. Preferably, a solubilized composition can be easily obtained by dissolving alcohol-fractionated lecithin in ethyl alcohol and dissolving polyglycerin fatty acid ester in water, and mixing and stirring the two.
エチルアルコールは一種の溶剤として使用したが、エチ
ルアルコールの効果によって組成物自体の長期保存性が
可能であり、本発明品を小ｉ ’Ｆｔ’Ｊ ＩＪロエ食
品、特に角類に添７Ｊｎすることによってｍ類の保存期
間が延長されるという利点もある。Ethyl alcohol was used as a kind of solvent, but the effect of ethyl alcohol allows the composition itself to have a long shelf life, and the product of the present invention can be added to small foods, especially horns. This also has the advantage of extending the shelf life of class M products.
（実施例）
実施例１
市販粗製大豆レシチン１．０に９を１０ｐ容の容器に入
れ、これに９５％（Ｗ／Ｖ）のエチルアルコール８ｇを
加え、攪拌機（スリーワンモーター、ヘイドン工業製）
により４０℃で２時間撹拌（７０回回転弁）した後、更
に一晩放置した。(Example) Example 1 Commercially available crude soybean lecithin 1.0 and 9 were placed in a 10 p container, 8 g of 95% (W/V) ethyl alcohol was added thereto, and a stirrer (Three-One Motor, manufactured by Heidon Industries) was added.
After stirring at 40° C. for 2 hours (70 rotation valve), the mixture was further left overnight.
２層に分離するので、その上層の清澄液７．６ｇを採取
し、エチルアルコールを減圧下に留去して褐色の粘稠な
エチルアルコール分別レシチン０．３Ｋｔｔが得られた
。この分別レシチンのリン脂質の組成は、フォスフ１チ
ジルコリン７２％、フ４スファチジルエタノールアミン
１８％、ノｔスフ？チジルイノシ１〜−ル８％、その他
２％である。Since the mixture was separated into two layers, 7.6 g of the upper layer clear liquid was collected, and the ethyl alcohol was distilled off under reduced pressure to obtain 0.3 Ktt of brown viscous ethyl alcohol fractionated lecithin. The phospholipid composition of this fractionated lecithin is 72% phosphatidylcholine, 18% phosphatidylethanolamine, and notsuphatidylethanolamine. The content is 1 to 8% of Tidylinosylene and 2% of others.
実施例２
以下の＠１表に示す配合に従い、可溶化組成物Ｎ０１１
〜Ｎｏ、 １０を試作した。Example 2 Solubilized composition N011 was prepared according to the formulation shown in Table @1 below.
~ No. 10 was prototyped.
実施例３
実施例２の可溶化組成物Ｎｏ、 ”ｌ〜Ｎ０．１０を
使用して第２表に示す各種麺類を作り評価を行った。実
施例１で得られたエチルアルコール分別レシチンと無添
加区を比較例とした。Example 3 Using the solubilized compositions No. 1 to No. 0.10 of Example 2, various noodles shown in Table 2 were prepared and evaluated. The additive plot was used as a comparative example.
それらの結果を第３表に示した。The results are shown in Table 3.
第２表石類の処方
〔発明の効果）
第３表より明らかなように、本発明品を小麦粉に添加す
ることにより、製麺性、麺帯の状態が良好になり、又食
感も良く鮫子の皮においては伸展性の改良効果がみられ
た。ざらに粗製レシチン単品を使用するよりもレシチン
臭が軽減され、エチルアルコールを使用しているため保
存性にも優れているということに加え、エチルアルコー
ル単独で使用するよりもアルコール臭が少ないという効
果も現われた。Table 2 Prescription of Table Stones [Effects of the Invention] As is clear from Table 3, by adding the product of the present invention to wheat flour, the noodle-manufacturability and the condition of the noodle strips are improved, and the texture is also improved. An improvement in extensibility was observed in shark skin. The odor of lecithin is reduced compared to using crude lecithin alone, and since it uses ethyl alcohol, it has excellent preservability, as well as the effect of having less alcohol odor than using ethyl alcohol alone. also appeared.
更に本発明品はアルコール分別レシチン、エチルアルコ
ール、ポリグリセリン脂肪酸エステルと水から可溶化状
組成物を得るが、混合する際乳化機等の機械力を必要と
せず撹拌で筒中に容易に均質な組成物が得られる。ざら
に機械力にＪ、る乳化は、剪断力による好ましくない物
理的変化を起こすため、本発明品ではこれらの点でも優
れている。Furthermore, the product of the present invention obtains a solubilized composition from alcohol-fractionated lecithin, ethyl alcohol, polyglycerin fatty acid ester, and water, but when mixing, it is possible to easily create a homogeneous composition in a cylinder by stirring without the need for mechanical force such as an emulsifier. You can get things. Since emulsification caused by mechanical force causes undesirable physical changes due to shearing force, the product of the present invention is superior in these respects as well.
Claims (3)
と親水性乳化剤を混合し、可溶化状態にある麺類の品質
改良組成物。(1) A quality-improving composition for noodles in a solubilized state by mixing alcohol-fractionated lecithin, ethyl alcohol, water, and a hydrophilic emulsifier.
らなる特許請求の範囲第１項記載の麺類の品質改良組成
物。(2) The quality-improving composition for noodles according to claim 1, comprising 0.5 to 30 parts by weight of alcohol-fractionated lecithin.
あり、０．５〜３０重量部からなる特許請求の範囲第１
項記載の麺類の品質改良組成物。(3) The hydrophilic emulsifier is a polyglycerin fatty acid ester, and the amount of the hydrophilic emulsifier is 0.5 to 30 parts by weight.
A composition for improving the quality of noodles as described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61089592A JPH0644855B2 (en) | 1986-04-18 | 1986-04-18 | Noodle quality improving composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61089592A JPH0644855B2 (en) | 1986-04-18 | 1986-04-18 | Noodle quality improving composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62244359A true JPS62244359A (en) | 1987-10-24 |
| JPH0644855B2 JPH0644855B2 (en) | 1994-06-15 |
Family
ID=13975047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61089592A Expired - Lifetime JPH0644855B2 (en) | 1986-04-18 | 1986-04-18 | Noodle quality improving composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0644855B2 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5878545A (en) * | 1981-11-02 | 1983-05-12 | Asahi Denka Kogyo Kk | Water-dispersible soybean phospholipid composition |
| JPS5995853A (en) * | 1982-10-25 | 1984-06-02 | ユニリ−バ−・ナ−ムロ−ゼ・ベンノ−トシヤ−プ | Noodle and production thereof |
-
1986
- 1986-04-18 JP JP61089592A patent/JPH0644855B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5878545A (en) * | 1981-11-02 | 1983-05-12 | Asahi Denka Kogyo Kk | Water-dispersible soybean phospholipid composition |
| JPS5995853A (en) * | 1982-10-25 | 1984-06-02 | ユニリ−バ−・ナ−ムロ−ゼ・ベンノ−トシヤ−プ | Noodle and production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0644855B2 (en) | 1994-06-15 |
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