JPWO2016132752A1 - Noodle quality improver - Google Patents

Abstract

The quality improver for noodles containing oil-processed starch obtained by aging a starch adsorbing edible oils and fats containing glycerin organic acid fatty acid ester as an active ingredient is sufficient to degrade the texture of noodles after cooking. It is useful as a quality improver for noodles that can be suppressed.

Description

  The present invention relates to a noodle quality improver.

  Noodles are eaten after cooking raw noodles obtained by adding salt, citrus, water, etc. to the main raw materials such as wheat flour, buckwheat flour, starch and the like, and boiled and steamed. Noodles immediately after cooking are unique viscoelastic and have a good texture. However, cooked noodles handled at supermarkets, convenience stores, etc., become harder over time and the texture deteriorates.

  In order to suppress the deterioration of the texture of the noodles after cooking, it is one of the effective methods to add oil- and fat-processed starch produced by subjecting starch to oil-and-fat processing.

  As such a method, for example, when a slurry having a concentration of 40% by weight is prepared, the viscosity is 100 to 2000 c. p. A method for producing noodles characterized by adding and kneading the oil and fat processed starch to the raw material powder for noodle making (Patent Document 1), noodles formed from starch, wherein 0.5 to 45% by weight of the starch is Noodles with improved loosening, characterized by being intimately mixed with emulsifier and starch and replaced with wet heat-treated starch obtained by heating at 70-140 ° C. under a relative humidity of 60-100% (patented) Document 2), a method of using oil- and fat-processed starch prepared by adding lipophilicase to one or a mixture of two or more of fats and oils, fat analogs, fatty acids and derivatives thereof to starch (Patent Document 3) Etc. are known.

  However, the above method does not sufficiently suppress the deterioration of the texture of the noodles after cooking, and is not always satisfactory in practice.

Japanese Patent Laid-Open No. 54-023145 Japanese Patent Laid-Open No. 10-084894 JP 2000-106832 A

  An object of this invention is to provide the quality improver for noodles which uses oil-fat processed starch as an active ingredient and can fully suppress the deterioration of the texture of the noodles after cooking.

  As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by an oil- and fat-processed starch produced using a specific emulsifier, and the present invention is based on this finding. It came to make.

That is, the present invention
(1) A quality improver for noodles comprising, as an active ingredient, an oil and fat processed starch obtained by aging a starch adsorbed with an edible oil and fat containing a glycerin organic acid fatty acid ester,
(2) Furthermore, the quality improver for noodles as described in said (1) which uses alginic acid and / or ascorbic acid as an active ingredient,
(3) The quality improver for noodles according to the above (1) or (2) for suppressing a change in texture of the noodles,
(4) Noodles containing the noodle quality improver according to any one of (1) to (3),
Consists of.

  By adding the quality improver for noodles of the present invention, it is possible to produce noodles in which the texture change with time after cooking is suppressed.

  The quality improving agent for noodles of the present invention contains, as an active ingredient, an oil and fat processed starch obtained by aging a starch adsorbed with an edible oil and fat containing a glycerin organic acid fatty acid ester.

  Examples of the glycerin organic acid fatty acid ester used for producing the above-mentioned processed oil and fat starch include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester. It is done. These glycerin organic acid fatty acid esters may be used singly or in combination of two or more, preferably glycerin diacetyl tartaric acid fatty acid ester or glycerin citrate fatty acid ester. The constituent fatty acid is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats, and examples thereof include linear saturated or unsaturated fatty acids having 6 to 24 carbon atoms, preferably 16 to 16 carbon atoms. 18 linear saturated or unsaturated fatty acids.

  Examples of the glycerin organic acid fatty acid ester include Poem W-10 (trade name; glycerin diacetyl tartaric acid fatty acid ester; manufactured by Riken Vitamin Co., Ltd.), PANODAN AB 100 VEG (trade name; glycerin diacetyl tartaric acid fatty acid ester; manufactured by DUPONT), Poem K- 30 (trade name; glycerin citrate fatty acid ester; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and these can be used for the production of the above-mentioned fat and oil processed starch. The glycerin organic acid fatty acid ester can be produced according to a known method or a method known per se.

  The edible oil and fat used for producing the above-described oil and fat processed starch is not particularly limited as long as it is an edible oil and fat. For example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, and eggplant Vegetable oils such as oil, palm oil, palm kernel oil, kapok oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil and high oleic sunflower oil, beef fat, lard, fish oil and milk fat Animal fats and oils such as these, and those obtained by separation, hydrogenation or transesterification of these animal and vegetable oils, and medium chain fatty acid triglycerides (MCT), etc., preferably soybean salad oil, safflower oil, rapeseed oil, sunflower oil, corn salad oil, etc. It is. Moreover, you may use the flour containing many oils, for example, raw soybean flour etc. as a substitute for a part or all of the edible fats and oils. These edible fats and oils may be used alone or in any combination of two or more.

  Examples of the starch used for producing the oil- and fat-processed starch include corn starch, potato starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, and pea starch. Esterified processed starch (eg, acetylated starch, phosphorylated starch, octenyl succinylated starch, etc.), etherified processed starch (eg, hydroxypropyl starch, carboxymethylated starch, etc.), crosslinked processed starch (eg, , Phosphoric acid cross-linked starch, glycerol cross-linked starch, etc.), oxidized processed starch (eg dialdehyde starch, etc.), acid-treated processed starch, wet-heat treated processed starch, and further esterification, etherification, crosslinking, etc. Processed starch or the like applied in combination of two or more, preferably cross-linked processed starch or S Le Treated modified starch, more preferably a phosphoric acid crosslinked starch or acetylated starch.

  Although there is no restriction | limiting in particular in the method of preparing edible oil and fat containing glycerol organic acid fatty acid ester in manufacture of the said fat and oil processed starch, For example, edible oil and fat and glycerol organic acid fatty acid ester are mixed, and it heats and melt | dissolves at 50-90 degreeC. Can be prepared. The ratio (edible fat / glycerin organic acid fatty acid ester) of the edible fat and glycerin organic acid fatty acid ester in the prepared edible fat is usually 1/99 to 99/1 (W / W), preferably 60 / 40 to 20/80 (W / W).

  As a method of adsorbing edible fats and oils containing glycerin organic acid fatty acid ester (hereinafter also simply referred to as “edible fats and oils”) to starch, any method can be used to adsorb edible fats and oils on the surface of starch without destroying the starch granules. Although there is no particular limitation, a method involving a drying treatment, and a method of preparing a powder or granular starch in which edible fats and oils are adsorbed on the surface thereof is preferable. More specifically, for example, (a) starch in which equilibrium water content is maintained or starch whose water content is adjusted to 20 to 40% by mass is put into a fluidized state in a fluidized bed dryer, and edible fats and oils are sprayed and dried there. (B) Adding edible fats and oils to a starch cake whose water content is adjusted to 10 to 50% by mass, mixing and dispersing, and then drying and powdering using a shelf-type air dryer etc. Method, (c) Add edible fats and oils to slurry-like starch whose water content is adjusted to 60-70% by mass, mix and disperse, and then dry and powderize using a spray dryer or drum dryer A method etc. can be implemented. The powder or granular starch prepared by these methods preferably has a water content of 8 to 18% by mass, preferably 10 to 14% by mass.

  In the said method, the adsorption amount of the edible oil and fat with respect to starch is 0.003-10 mass parts normally with respect to 100 mass parts of starch, Preferably it is 0.05-5.0 mass parts, More preferably, 0.1-1. 0 parts by mass.

  Next, the starch adsorbing the edible fat (hereinafter also simply referred to as “starch”) is subjected to aging treatment. The aging treatment can be performed at a aging temperature of 30 to 70 ° C. and an aging period of 1 hour to 20 days. The aging period is preferably adjusted as appropriate according to the amount of edible oil and fat adsorbed on starch, the aging temperature, and the like. For example, it is preferable to set a relatively short time as the aging temperature is higher. More specifically, for example, when the amount of edible fat / oil adsorbed to 100 parts by mass of processed starch is 0.5 parts by mass and the aging temperature is 60 ° C., the preferable aging period is 7 to 14 days.

  The oil- and fat-processed starch thus obtained can be used as it is as a quality improver for noodles, but when the quality improver for noodles containing alginic acids and / or ascorbic acids as active ingredients is further prepared, the effect is further enhanced. be able to.

  Examples of alginic acids include alginic acid, sodium alginate, and alginic acid ester (for example, propylene glycol alginate), among which propylene glycol alginate is preferable. In 100% by mass of the quality improving agent for noodles of the present invention, the content of alginic acids is usually 1 to 40% by mass, preferably 1 to 20% by mass.

  Ascorbic acids include, for example, ascorbic acid, sodium ascorbate, ascorbic acid ester, etc. Among them, sodium ascorbate is preferable. In 100% by mass of the noodle quality improver of the present invention, the content of ascorbic acids is usually 0.1 to 30% by mass, preferably 0.5 to 10% by mass.

  There is no particular limitation on the method of blending alginic acid and / or ascorbic acid as an active ingredient in the quality improving agent for noodles of the present invention. For example, alginic acid and / or ascorbic acid is added to the oil and fat processed starch according to the present invention. It can be mixed uniformly by the method.

  The quality improving agent for noodles of the present invention may contain other optional components as long as the object of the present invention is not impaired. Examples of such components include antioxidants, seasonings, spices, thickeners, stabilizers, pH adjusters (eg, citric acid, acetic acid, lactic acid, succinic acid, malic acid, phosphoric acid, and salts thereof). Etc.

  The noodles for which the quality improver for noodles of the present invention is used are prepared by a conventional method by mixing flour, buckwheat flour, rice flour, and other flour and water with salt, brine, and other raw materials if necessary. There is no particular limitation as long as it is a food obtained by processing noodles, but for example, udon, kishimen, Okinawa soba, Chinese noodles, Japanese soba, Inaniwa udon, hiyagigi, somen, cold noodles, spaghetti, macaroni, rice flour Examples include noodles, barley noodles, vermicelli, gyoza skin, grilled skin, wonton skin and spring roll skin. The noodles may be any of raw noodles, boiled noodles, steamed noodles, chilled noodles, retort noodles, LL noodles, instant noodles, dry noodles, frozen noodles, and the like. Among these, the use for boiled noodles, steamed noodles, chilled noodles, retort noodles, LL noodles, frozen noodles, etc., which have many problems regarding the deterioration of the texture after cooking, is more effective.

Although there is no restriction | limiting in particular in the method of using the quality improving agent for noodles of this invention for noodles, For example, (a) The method of adding and mixing the quality improving agent for noodles, when mixing noodle dough, (b) A method of using an aqueous dispersion of a quality improver for noodles as kneading water when kneading noodle dough can be mentioned. Although there is no restriction | limiting in particular in the usage-amount of the quality improvement agent for noodles with respect to noodles, For example, it is 0.1-10 mass parts normally with respect to 100 mass parts of flours, such as wheat flour, Preferably it is 0.3-5 mass parts is there.
Since the manufacturing method itself of noodles has been well established in the past, it may be followed in the present invention.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Manufacture of fat and oil processed starch]
(1) Manufacture of Prototype 1 An oil and fat composition comprising 50% by mass of safflower oil and 50% by mass of glycerin diacetyl tartaric acid fatty acid ester (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.) is heated and dissolved at 60 ° C. did. 0.5 parts by mass of the oil and fat composition is added to 100 parts by mass of phosphoric acid cross-linked tapioca starch (trade name: Neobis T-100; manufactured by Nippon Shokuhin Kako Co., Ltd.) adjusted to a moisture content of 12.5% by mass, The mixture was mixed for 10 minutes with a high-speed stirring mixer (model: Redige mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The obtained mixture was spread on a tray, dried to a moisture content of 12.0% by mass with a shelf-type air dryer at an internal temperature of 60 ° C., the dried product was pulverized, and the obtained powder was packed in a polyethylene bag. And aged for 2 weeks at 60 ° C. to obtain an oil- and fat-processed starch (prototype 1).

(2) Manufacture of prototype 2 Same as manufacture of prototype 1, except that 50% by mass of safflower oil used in the manufacture of prototype 1 was replaced with 50% by mass of rapeseed white squeezed oil (manufactured by Borso Oil & Fats Co., Ltd.) To obtain an oil and fat processed starch (Prototype 2).

(3) Manufacture of Prototype 3 100 parts by mass of phosphate-crosslinked tapioca starch used for the manufacture of Prototype 1 was replaced with 100 parts by mass of acetylated tapioca starch (trade name: MT-01; manufactured by Nippon Shokuhin Kako Co., Ltd.). Except for the above, it was carried out in the same manner as in the production of Prototype 1 to obtain an oil and fat processed starch (Prototype 3).

(4) Manufacture of Prototype 4 50% by mass of glycerin diacetyltartaric acid fatty acid ester used in the manufacture of Prototype 1 was replaced with 50% by mass of glycerin citrate fatty acid ester (trade name: Poem K-30; manufactured by Riken Vitamin Co., Ltd.). Except this, it carried out similarly to manufacture of the prototype 1, and obtained fat processed starch (prototype 4).

(5) Manufacture of Prototype 5 Except that glycerin diacetyltartaric acid fatty acid ester used in the manufacture of Prototype 1 was replaced with glycerin fatty acid ester (trade name: Poem OL-200V; manufactured by Riken Vitamin Co., Ltd.) It carried out similarly to manufacture and obtained the oil-fat processed starch (prototype 5).

[Manufacture of quality improvers for noodles]
(1) Raw materials 1) Oil processed starch (prototypes 1-5)
2) Propylene glycol alginate (trade name: Duck Lloyd PF-H; manufactured by Kikkoman Biochemifa)
3) Sodium ascorbate (trade name: sodium L-ascorbate; manufactured by BASF Japan)
4) Glycerin diacetyl tartaric acid fatty acid ester (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.)
5) Rapeseed white squeezed oil (manufactured by Borso Oil & Fats)
6) Phosphoric acid cross-linked tapioca starch (trade name: Neobis T-100; manufactured by Nippon Shokuhin Kako Co., Ltd.)

(2) Formulation of noodle quality improver Table 1 shows the composition of noodle quality improvers 1-14 produced using the above raw materials. Of these, noodle quality improvers 1 to 10 are examples according to the present invention, and noodle quality improvers 11 to 14 are comparative examples.

(3) Manufacturing method of noodle quality improver Based on the blending of the raw materials shown in Table 1, noodle quality improvers 1 to 14 each were prepared in an amount of 50 g. Among these, since all the raw materials of the noodle quality improvers 5 to 10 and 14 are powdery, a powdery noodle quality improver was prepared by mixing these raw materials uniformly. Moreover, since the noodle quality improvers 1-4 and 11 have only one raw material, the raw material itself was used as the noodle quality improver. On the other hand, the quality improvers 12 and 13 for noodles were prepared by the following method because they contained flaky or liquid raw materials.

<Method for producing quality improver 12 for noodles>
Based on the mixing ratio of raw materials shown in Table 1, a predetermined raw material was put into a 100 mL glass beaker, heated to 60 ° C. while stirring with a spoon, and further stirred for 10 minutes with a spoon to dissolve uniformly. . The obtained composition was spread on a tray and cooled and solidified in a thermostatic bath at 5 ° C. The obtained solidified product was pulverized with a food mill to obtain a powdery noodle quality improver 12.

<Method for producing quality improver 13 for noodles>
Based on the mixing ratio of the raw materials shown in Table 1, the powder obtained by pulverizing glycerin diacetyl tartaric acid fatty acid ester (flakes) with a food mill and the phosphate cross-linked tapioca starch are uniformly mixed to obtain a powdery noodle improver 13 was obtained.

[Production and evaluation of cooked Chinese noodles]
(1) Preparation of cooked Chinese noodles 1) 700 g of semi-strong powder (trade name: Special Number One; manufactured by Nisshin Flour Milling Co., Ltd.), 300 g of modified starch (trade name: Asagao; manufactured by Matsutani Chemical Industry Co., Ltd.), gluten (trade name: Emasoft) M-1000 (manufactured by Riken Vitamin Co., Ltd.) 40 g and noodle quality improvers 1-14 10 g each were put in a 2 L polyethylene bag and mixed well to obtain a blended powder.
2) While stirring the blended powder of 1) using a horizontal vacuum test mixer (product name: 1.0 kg vacuum HI-LO kneaded; manufactured by Otake Noodle Machine Co., Ltd.) at a rotation speed of 120 rpm, 440 g of water and 10 g of sodium chloride in advance A solution prepared by dissolving 15 g of Kansui (liquid temperature 25 ° C.) was added, mixed for 3 minutes, and further mixed for 10 minutes under the conditions of 90 rpm and vacuum pressure of −73 cmHg to obtain a dough.
3) The dough of 2) was passed through a rolling roll to form a noodle strip having a thickness of 4.5 mm, and the noodle strip was passed through a rolling roll to form a sheet having a thickness of 1.5 mm. The obtained sheet-like dough is processed into a noodle string having a thickness of 1.5 mm using a cutting machine (using a 20th cutting blade), and the noodle string is further cut into a length of 30 cm to obtain 100 g of raw noodles. It was.
4) The raw noodle of 3) was boiled in 1 L of hot water for 2 minutes and 30 seconds, exposed to running water for 30 seconds, then immersed in ice water for 30 seconds and drained to obtain boiled noodles. The obtained boiled noodles were put in a polyethylene container and refrigerated at 5 ° C. for 48 hours to obtain cooked Chinese noodles 1-14. In addition, as a control, a non-noodle quality improver was similarly prepared and used as cooking Chinese noodle 15.

(2) Texture evaluation test Put each of the cooked Chinese noodles 1-15 prepared in (1) into a bowl, and apply an appropriate amount of chilled Chinese soup (trade name: chilled Chinese soup; manufactured by Riken Vitamin Co., Ltd.) After the noodles were thoroughly loosened, they were eaten and subjected to a sensory test on the texture. In the sensory test, evaluation was performed by 15 panelists according to the evaluation criteria shown in Table 2 below, the average value of the scores was obtained, and symbolized according to the following criteria. The results are shown in Table 3.
◎: Extremely good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5

  As is clear from the results in Table 3, the cooked Chinese noodles 1 to 10 obtained by adding the quality improvers 1 to 10 for the noodles of the present invention all have a result of “◯” or more, and after cooking The deterioration of the texture over time was excellent. On the other hand, the cooked Chinese noodles 11 to 14 obtained by adding the quality improvers 11 to 14 of the comparative example and the cooked Chinese noodle 15 of the control are all results of “Δ” or less, and the present invention. It was inferior to the one.

[Production and evaluation of cooked pasta]
(1) Preparation of cooked pasta 1) 900 g of durum flour (trade name: Marco Polo; manufactured by Nippon Flour Mills), 100 g of modified starch (trade name: Asagao; manufactured by Matsutani Chemical Industry Co., Ltd.) and 15 g of noodle quality improvers 1-14 each Was put in a 2 L polyethylene bag and mixed well to obtain a blended powder.
2) A solution prepared by dissolving 10 g of sodium chloride in 320 g of water in advance while stirring the blended powder of 1) using a pasta manufacturing machine (product name: small pasta machine II MPC-2500; manufactured by Fuji Seiki Co., Ltd.) (Liquid temperature 25 ° C.) was added and mixed for 2 minutes, and further mixed for 2 minutes under the condition of vacuum pressure of −73 cmHg to obtain a dough.
3) The dough of 2) was extruded and noodles under a reduced pressure of -73 cmHg to obtain raw pasta (oval shape with a cross section of 3.5 × 1.7 mm; length 25 cm).
4) The raw pasta of 3) was boiled in 1 L of hot water for 4 minutes and exposed to running water for 30 seconds, then immersed in ice water for 30 seconds to drain and obtained pasta with a boil. Boiled pasta was put into a polyethylene container and refrigerated at 5 ° C. for 48 hours to obtain cooked pasta 1-14. As a control, a non-noodle quality improver was added in the same manner as cooking pasta 15.

(2) Food texture evaluation test Each of the cooked pasta 1-15 prepared in (1) was placed in a container, heated at 1500 W for 30 seconds in a microwave oven, and then eaten, and a sensory test was performed on the food texture. In the sensory test, evaluation was performed by 15 panelists according to the evaluation criteria shown in Table 4 below, the average value of the scores was obtained, and symbolized according to the following criteria. The results are shown in Table 5.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Poor Average score of less than 1.5

  As is clear from the results in Table 5, the cooking pasta 1-10 obtained by adding the quality improvers 1-10 for noodles of the present invention are all results of “◯” or more, and after cooking. It was excellent in that deterioration of texture over time was suppressed. On the other hand, the cooking pasta 11-14 obtained by adding the quality improvers 11-14 for noodles of the comparative example and the cooking pasta 15 of the control are all results of “Δ” or less, and are those of the present invention. It was inferior to.

  The present invention can be used as a quality improver for noodles.

Claims (4)

  A quality improver for noodles comprising, as an active ingredient, an oil and fat processed starch obtained by aging a starch adsorbed with an edible oil and fat containing a glycerin organic acid fatty acid ester.   Furthermore, the quality improvement agent for noodles of Claim 1 which uses alginic acids and / or ascorbic acids as an active ingredient.   The quality improving agent for noodles of Claim 1 or 2 for suppressing the texture change of noodles.   Noodles containing the quality improver for noodles according to any one of claims 1 to 3.