WO2012153681A1 - Agent for improving noodle untangling, and method for using same - Google Patents

Abstract

　An agent for improving the untangling of noodles is characterized by comprising, in 100 parts by weight of an aqueous medium, 0.5-30 parts by weight of gum arabic as a thickening agent, 0.05-5 parts by weight of a higher fatty acid glyceride as oil, and 0.05-7 parts by weight of at least one emulsifier selected from citric and fatty acid esters of glycerol, glyceryl lactate esters of fatty acids, sorbitan esters of fatty acids, propylene glycol esters of fatty acids, and polyoxyethylene sorbitan esters of fatty acids. The agent for improving the untangling of noodles is further characterized by the oil (O) and the emulsifier (E) having a weight ratio (O/E) of 0.03-80.

Description

Noodle loosening improver and method of use

The present invention relates to a noodles loosening improver and a method for using the same. More specifically, the present invention relates to an agent for improving the looseness of noodles which has high emulsification stability and weather resistance and adheres to the noodles, and in particular, does not clog utensils used for spraying, and a method for improving the looseness of noodles using the same. .

In processed cereal foods, especially noodles, the noodle strings adhere to each other due to water separation on the surface of the noodle strings and the adhesiveness of the gelatinized starch, and the whole becomes stuck in a lump and becomes loose. The method for preventing the noodle strings from sticking to each other varies depending on the type of noodles. In the case of raw noodles, a method in which starch (dusting) is directly applied to the cut noodle strings is employed. However, raw noodles using powdered powder have the disadvantage that the appearance of the product is inferior, the mold tends to grow, and it tends to rot.

In the case of boiled noodles, steamed noodles, long life noodles (LL noodles), etc., a method of spraying edible oils and fats on the finished noodles is employed. However, this method is not suitable for noodles, such as udon and soba, which have an adverse effect on the texture when oil is contained. In addition, since the fats and oils coated on the noodles are thin layers, they are very easily oxidized under high moisture. Especially in LL noodles with a long circulation time at room temperature, the oxidized fats and oils give off a strange odor. There was a drawback that the merchandise value was significantly impaired.

In addition, as a method for improving the loosening of noodles and the like, a method of coating a solution containing gum arabic as a main ingredient (Japanese Patent Laid-Open No. 9-51764: Patent Document 1), an improvement in loosening for noodles containing gum arabic and reactive monoglyceride Method for adhering an agent to the surface of noodle strings (Japanese Patent Laid-Open No. 2010-119307: Patent Document 2), water-soluble polysaccharides including gum arabic, chelating agents, and loosening for noodles containing emulsifiers such as monocapric acid glycerin ester In a process for producing noodles, a method of spraying or immersing an improver (Japanese Patent Laid-Open No. 2005-278406: Patent Document 3), an oil-in-water type oil and fat composition in which a system consisting of glycerin fatty acid ester, fat and water and water are mixed and emulsified The method used (JP-A-58-175461: Patent Document 4) and corn oil Fat, a method of spraying a modifier loose noodles containing polysaccharide thickener and glycerin esters containing gum arabic (JP 2005-13135 JP: Patent Document 5) have been proposed.

JP-A-9-51764 JP 2010-119307 A JP 2005-278406 A JP 58-175461 A Japanese Patent Laid-Open No. 2005-13135

In order to impart loosening properties to noodles, it is necessary to attach a loosening improver to the surface of the noodles. Has been.
However, there has been a problem that the precipitate derived from the loosening improver clogs the nozzle of the spraying device and reduces operability and productivity.

The present invention solves the problems of the prior art as described above, and the emulsified phase separates and precipitates to prevent adhesion of the surfaces of the noodles without impairing the appearance, taste and texture of the noodles. To provide a noodle loosening improver that does not occur, has high fluidity, and does not cause deposits to clog the nozzles of the spraying device, thereby reducing operability and productivity, and a method for improving noodle loosening using the same. Is an issue.

The inventors of the present invention, as a result of diligent research on noodle loosening, surprisingly found that gum arabic as a thickener, glyceride of higher fatty acid as a fat and oil, and a specific emulsifier in a specific amount and a fat and oil. By attaching an aqueous medium containing an emulsifier in a specific ratio to noodles, loosening is remarkably improved, and noodles having a good taste and texture are obtained, and precipitates derived from the aqueous medium pass through the nozzle of the spraying device. It has been found that operability and productivity are not reduced by clogging, and the present invention has been completed.
In the above prior art, although fats and oils and emulsifiers are individually described, there is no description or suggestion about the use of these in a specific ratio and the effect thereof.

Thus, according to the present invention, 0.5 to 30 parts by weight of gum arabic as a thickener, 0.05 to 5 parts by weight of glyceride of a higher fatty acid as fats and oils, and glycerine citrate fatty acid in 100 parts by weight of an aqueous medium Including 0.05 to 7 parts by weight of at least one emulsifier selected from esters, glyceryl lactic acid fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and polyoxyethylene sorbitan fatty acid esters, The noodle loosening improver is characterized in that the weight ratio O / E is 0.03 to 80.
Moreover, according to the present invention, there is provided a method for improving the noodles loosening, characterized in that the above-mentioned noodles loosening improver is attached to the surface of the noodles to improve the loosening of the noodles.

According to the present invention, the emulsified phase does not cause separation or precipitation, the fluidity is high, and the precipitate is sprayed to prevent the noodles from adhering to each other without impairing the appearance, taste and texture of the noodles. It is possible to provide a noodles loosening improving agent and a method for improving the noodles loosening using the same, which do not clog the nozzle of the apparatus and reduce operability and productivity.
That is, the noodles loosening improver of the present invention has excellent emulsification stability and weather resistance, and exhibits excellent operability and productivity without clogging the nozzle of the apparatus when sprayed on the noodles. To do.

The noodles loosening improver according to the present invention comprises a fat or oil having at least one selected from glycerides of fatty acids having 6 to 24 carbon atoms, particularly soybean oil, coconut oil, peanut oil and corn oil. When the oxyethylene sorbitan fatty acid esters are at least one selected from polysorbate 60 and polysorbate 80, the above effects are further exhibited.
In addition, the noodles loosening improver of the present invention further includes at least one selected from acetic acid, sodium acetate, and ethanol, so that the effect as a preservative such as bacteriostatic and antiseptic is obtained in addition to the above effects. Demonstrated.

Furthermore, the noodles loosening improving method of the present invention comprises spraying a noodles loosening improver diluted 1 to 10 times with water onto the noodles, mixing the noodles so that they are entangled, and using the noodles loosening improver as the noodles By adhering to the surface of the noodles, 0.1 to 7 parts by weight of the noodles loosening improver per 100 parts by weight of the noodles is further adhered to the surface of the noodles.

The noodles loosening improver of the present invention comprises 0.5 to 30 parts by weight of gum arabic as a thickener, 0.05 to 5 parts by weight of glycerides of higher fatty acids as fats and oils in 100 parts by weight of an aqueous medium, Including at least one emulsifier of 0.05 to 7 parts by weight selected from acid fatty acid ester, glycerin lactic acid fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and polyoxyethylene sorbitan fatty acid ester, The weight ratio O / E with E is 0.03 to 80.

Examples of noodles subject to loosening improvement in the present invention include, for example, Chinese noodles, udon, kishimen, plain noodles, cold noodles, buckwheat noodles such as spaghetti, and noodles formed in an arbitrary shape such as macaroni. Can be mentioned. And the form may be any of raw noodles, boiled noodles, steamed noodles, long life noodles (LL noodles), instant noodles, frozen noodles, dry noodles and the like.

The components contained in the noodles loosening improver of the present invention are all food materials or food additives stipulated in the Food Sanitation Law, and almost all natural ingredients are used.

Gum arabic is generally defined as a thickener for food additives, and these can be used in the present invention.

Higher fatty acid glycerides as fats and oils are fats and oils mainly composed of triacylglycerol in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
Examples of higher fatty acids include lauric acid (12: 0), myristic acid (14: 0), palmitic acid (16: 0), stearic acid (18: 0), oleic acid (18: 1), linoleic acid ( 18: 2) and linolenic acid (18: 3). The notation in parentheses indicates (number of carbons: number of double bonds).

The oil and fat is preferably at least one selected from glycerides of fatty acids having 6 to 24 carbon atoms, and may be any of vegetable oil and animal oil. Vegetable oils and fats are preferred because liquid fatty oils are preferably used and easily available.
Examples of vegetable oils include soybean oil, palm oil, peanut oil, rapeseed oil, palm oil, corn oil (corn oil), rice bran oil, palm kernel oil, safflower oil, sesame oil, cottonseed oil, linseed oil, sunflower oil, Examples include olive oil and castor oil. Among these, at least one selected from soybean oil, coconut oil, peanut oil and corn oil is preferable because it is difficult to add an extra fragrance to noodles and it is easily available.

The emulsifier is selected from those generally defined as emulsifiers for food additives.
The emulsifier used in the present invention is at least one selected from glycerine citrate fatty acid ester, glycerin lactic acid fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and polyoxyethylene sorbitan fatty acid ester.

The glycerin citrate fatty acid ester and the glycerin lactic acid fatty acid ester are obtained by binding citric acid and lactic acid to a glycerin fatty acid ester (monoglyceride or monoglyceride) in which a fatty acid is attached to one of the three hydroxyl groups of glycerol, respectively.
A sorbitan fatty acid ester (sorbitan ester) is a mixture of a sorbitol and a sorbite ester, in which a sorbitan sorbitol dehydrated product and a fatty acid are ester-bonded.
Propylene glycol fatty acid ester (Peasy ester) is an ester bond of propylene glycol and fatty acid, and one produced by transesterification is a mixture of monoester and diester.
The above fatty acids have 8 to 24 carbon atoms and include those exemplified as fatty acids of fats and oils.

Polyoxyethylene sorbitan fatty acid esters (polysorbates) are obtained by reacting sorbitan fatty acid esters with ethylene oxide, and are classified into four types according to the main fatty acid and its molar ratio to sorbitan.
The main fatty acids are lauric acid, stearic acid and oleic acid, respectively, 1 mol of sorbitan and 1 mol of fatty acid and about 20 molecules of ethylene oxide condensed, polysorbate 20 (polyoxyethylene sorbitan monolaurate), Polysorbate 60 (polyoxyethylene sorbitan monostearate) and polysorbate 80 (polyoxyethylene sorbitan oleate) are referred to. The main fatty acid is stearic acid, 3 moles of fatty acid per mole of sorbitan, and about 20 molecules of ethylene oxide condensed are called polysorbate 65 (polyoxyethylene sorbitan tristearate). Among these, from the viewpoint of preventing clogging, polysorbate 60 and polysorbate 80 having high hydrophilicity and a high HLB value are preferable.

The blending ratio of the components in the noodles loosening improver of the present invention is as follows: 100 to 100 parts by weight of the aqueous medium, 0.5 to 30 parts by weight of thickener, 0.05 to 5 parts by weight of fat and oil, 0.05 to 7 parts of emulsifier. Parts by weight, and the weight ratio O / E between the fat O and the emulsifier E is 0.03 to 80.
When the blending ratio of each component is less than the above range or exceeds the above range, the effects of the present invention may not be sufficiently obtained, and each component has the following tendency.
If the blending ratio of the thickener is less than 0.5 parts by weight, the loosening effect may not be sufficiently obtained. On the other hand, when the blending ratio of the thickener exceeds 30 parts by weight, the viscosity becomes high and workability may be reduced.
If the blending ratio of fats and oils is less than 0.05 parts by weight, the emulsifier may solidify at a low temperature and clog. On the other hand, when the blending ratio of fats and oils exceeds 5 parts by weight, the flavor due to oil oxidation or the like may be adversely affected.
If the blending ratio of the emulsifier is less than 0.05 parts by weight, the loosening effect may not be sufficiently obtained. On the other hand, when the blending ratio of the emulsifier exceeds 7 parts by weight, the emulsifier itself may be solidified or the texture of the noodles may be softened.
If the weight ratio O / E between the fats and oils O and the emulsifier E is less than 0.03 or exceeds 80, the emulsification balance may be lost, and the emulsifier may have an adverse effect on solidification or flavor.

Specific blending ratios of the thickeners are, for example, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5 0.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, 9.0, 9.5, 10.0, 15.0, 20.0 25.0 and 30.0 parts by weight.
The blending ratio of the thickener is preferably 1 to 25 parts by weight, more preferably 3 to 20 parts by weight.

Specific blending ratios of fats and oils are, for example, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50. 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 0.95, 1.00, 1.50, 2.00, 2 .50, 3.00, 3.50, 4.00, 4.50 and 5.00 parts by weight.
The blending ratio of fats and oils is preferably 0.1 to 4 parts by weight, more preferably 0.3 to 3 parts by weight.

Specific blending ratios of the emulsifiers are, for example, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0, for example. .50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 0.95, 1.00, 1.50, 2.00 2.50, 3.00, 3.50, 4.00, 4.50, 5.00, 5.50, 6.00, 6.50 and 7.00 parts by weight.
The blending ratio of the emulsifier is preferably 0.1 to 7 parts by weight, more preferably 0.5 to 5 parts by weight.

Specific weight ratio O / E of fats and oils O and emulsifier E is, for example, 0.03, 0.04, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30. 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 0 .95, 1.00, 1.50, 2.00, 2.50, 3.00, 3.50, 4.00, 4.50, 5.00, 5.50, 6.00, 6.50 7.00, 7.50, 8.00, 8.50, 9.00, 9.50, 10.0, 15.0, 20.0, 25.0, 30.0, 35.0, 40 0.0, 45.0, 50.0, 55.0, 60.0, 65.0, 70.0, 75.0 and 80.0.
The weight ratio O / E between the fat O and the emulsifier E is preferably 0.05 to 70, more preferably 0.1 to 60.

The noodles loosening improver of the present invention preferably further contains at least one selected from acetic acid, sodium acetate and ethanol.
Ethanol, acetic acid and sodium acetate exhibit sterilizing power against a wide range of microorganisms and function as preservatives for the purpose of sterilizing and preserving the noodle improvers of the present invention.
Acetic acid and sodium acetate also function as a pH adjuster.

In the present invention, ethanol usually used for food, for example, 70% aqueous solution is used. In addition, the mixture ratio shows the weight as ethanol.
The mixing ratio of ethanol is preferably 1 to 7 parts by weight, more preferably 2 to 6 parts by weight as ethanol in 100 parts by weight of the aqueous medium.
When the blending ratio of ethanol is less than 1 part by weight, a sufficient antiseptic effect cannot be obtained, and when the blending ratio of ethanol exceeds 7 parts by weight, it is not preferable in terms of economy and flavor.
Specific blending ratios of ethanol are, for example, 1.00, 1.50, 2.00, 2.50, 3.00, 3.50, 4.00, 4.50, 5.00, 5.50. , 6.00, 6.50 and 7.00 parts by weight.

In the present invention, acetic acid generally used for food, for example, 90% acetic acid is used.
The mixing ratio of acetic acid is preferably 0.03 to 3 parts by weight, more preferably 0.1 to 1.5 parts by weight as acetic acid in 100 parts by weight of the aqueous medium.
If the blending ratio of acetic acid is less than 0.03 parts by weight, sufficient bacteriostatic / preservative effect cannot be obtained. If the blending ratio of acetic acid exceeds 3 parts by weight, the noodles treated with the loosening improver of the present invention It is not so preferable in terms of acetic acid odor and economical efficiency.
Specific mixing ratio of acetic acid is, for example, 0.03, 0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45. 0.50, 0.55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 0.95, 1.00, 1.50, 2 0.000, 2.50 and 3.00 parts by weight.

In the present invention, sodium acetate anhydride usually used for food is used.
The mixing ratio of sodium acetate is preferably 0.1 to 5 parts by weight, more preferably 0.3 to 4 parts by weight as sodium acetate in 100 parts by weight of the aqueous medium.
If the blending ratio of sodium acetate is less than 0.1 parts by weight, sufficient bacteriostatic / preservative effect cannot be obtained. If the blending ratio of sodium acetate exceeds 5 parts by weight, formulation stability such as precipitation at low temperature Is less preferred from the standpoint of lowering the odor, the point of acetic acid odor adhering to noodles, and the economical aspect.
Specific mixing ratios of sodium acetate are, for example, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50,. 55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 0.95, 1.00, 1.50, 2.00, 2.50, 3.00, 3.50, 4.00, 4.50 and 5.00 parts by weight.

In addition, the noodles loosening improver of the present invention may contain, in addition to the above-mentioned components, known noodle improvers as long as the effects of the present invention are not impaired.

The noodles loosening improver of the present invention is, for example, gradually adding a predetermined amount of gum arabic powder to water and dissolving it, adding a predetermined amount of emulsifier to the obtained aqueous solution, and further adding a predetermined amount of fat and oil gradually. It is obtained by adding and mixing at least one selected from a predetermined amount of acetic acid, sodium acetate and ethanol, if necessary, to the obtained emulsified solution.
Acetic acid and sodium acetate are preferably added to the emulsified solution in the form of an aqueous solution.

In dissolving gum arabic, it is preferable to heat the solution to a temperature of about 30 to 95 ° C. and stir the mixed solution using a known device such as a stirring and mixing device, a homomixer, a high-pressure homogenizer, or the like.
In addition, when emulsifying after adding the emulsifier and the oil and fat, it is preferable to heat to a liquid temperature of about 20 to 70 ° C. and to stir the mixed solution using a known apparatus such as a homomixer.
When mixing at least one selected from ethanol, acetic acid and sodium acetate, the liquid temperature is cooled to 50 ° C. or lower, and the emulsified solution is stirred using a known device such as a stirring and mixing device, a homomixer, or a high-pressure homogenizer. It is preferable to do this.
What is necessary is just to set suitably the conditions in said melt | dissolution, emulsification, and mixing according to a formulation volume, the capability of an apparatus, etc.

The method for improving the noodles loosening is characterized in that the above-mentioned noodles loosening improving agent is attached to the surface of the noodles to improve the loosening of the noodles.
Examples of the method for adhering the noodle loosening agent to the surface of the noodles include a method of spraying the noodle loosening agent diluted 1 to 10 times with water onto the noodles and mixing the noodles so that they are entangled. However, it is not limited to this.
Specific dilution ratios of water are, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 times.

The amount of the loosening agent adhering to the noodles is preferably 0.1 to 7 parts by weight, more preferably 0.1 to 6 parts by weight with respect to 100 parts by weight of the noodles.
If the amount of the loosening improver is less than 0.1 parts by weight based on 100 parts by weight of the noodles, the effect of the present invention may not be sufficiently obtained. On the other hand, when the amount of the loosening improver exceeds 7 parts by weight, the amount of water adhering to the noodles increases, which may be undesirable in terms of the life and texture of the noodles.
Specific amounts of loosening improver are, for example, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45, 0.50,. 55, 0.60, 0.65, 0.70, 0.75, 0.80, 0.85, 0.90, 0.95, 1.00, 1.50, 2.00, 2.50, 3.00, 3.50, 4.00, 4.50, 5.00, 5.50, 6.00, 6.50 and 7.00 parts by weight.

The present invention will be described in more detail with reference to formulation examples, examples and comparative examples, but the present invention is not limited to these formulation examples and examples.

In the formulation examples, the following raw materials were used.
(A) Thickener Arabic gum (Ina Food Industry Co., Ltd., product name: Arabic gum A)
(B) Fats and oils Soybean oil (manufactured by Kato Oil Co., Ltd., product name: soybean white squeezed oil, C16-20)
Coconut oil (manufactured by Ueda Oil Co., Ltd., product name: refined palm oil, C6-18)
Peanut oil (Ota Oil Co., Ltd., product name: refined peanut oil, C12-24)
Corn oil (manufactured by Kato Oil Co., Ltd., product name: corn salad oil, C16-24)

(C) Emulsifier Glycerol citric acid fatty acid ester (fatty acid: carbon number 16-20, mainly carbon number 18, citric acid monoglyceride, manufactured by Riken Vitamin Co., Ltd., product name: Poem K-37V)
Glycerol lactate fatty acid ester (glyceryl lactate monostearate, manufactured by Taiyo Kagaku Co., Ltd., product name: Sunsoft No. 661AS)
Sorbitan fatty acid ester (fatty acid: 16-20 carbon atoms, mainly 18 carbon atoms, manufactured by Riken Vitamin Co., Ltd., product name: Poem O-80V)
Propylene glycol fatty acid ester (fatty acid: carbon number 16-20, mainly carbon number 18, manufactured by Riken Vitamin Co., Ltd., product name: Riquemar PO-100V)
Polysorbate 60 (polyoxyethylene sorbitan monooleate, manufactured by Kao Corporation, product name: Emazole S-120V)
Polysorbate 80 (polyoxyethylene sorbitan monostearate, manufactured by Kao Corporation, product name: Emazole O-120V)
Reactive monoglyceride (Fatty acid: 16-20 carbon atoms, manufactured by Riken Vitamin Co., Ltd., product name: Poem OL-200V)
Monocapric acid glycerin fatty acid ester (fatty acid: carbon number 8-12, mainly carbon number 10, manufactured by Riken Vitamin Co., Ltd., product name: Poem M-200)
Monolauric acid glycerin fatty acid ester (fatty acid: carbon number 10-14, mainly carbon number 12, manufactured by Riken Vitamin Co., Ltd., product name: Poem M-300)

(D) Organic acid Acetic acid (Nichiwa Gosei Co., Ltd., 90% pure acetic acid)
Sodium acetate (Nankai Chemical Co., Ltd., anhydrous)
Sodium lactate (Kishida Chemical Co., Ltd.)
Citric acid (manufactured by Fuso Chemical Industry Co., Ltd., product name: purified citric acid (anhydrous))
Sodium citrate (manufactured by Fuso Chemical Industry Co., Ltd., product name: purified sodium citrate)

(E) Others Ethanol (57.2% aqueous solution, Kirin Kyowa Foods Co., Ltd., product name: Mayall W65)
Water (Osaka City tap water)

(Formulation example 1)
In a beaker with a capacity of 1000 ml, 400 g (80.00% by weight) of water heated to a temperature of about 60 to 70 ° C. is put, and using a homomixer (special machine industry, type: homomixer M type). While stirring at a rotational speed of 4000 to 5000 rpm, 42.5 g (8.50% by weight) of gum arabic was added little by little over about 10 minutes. Thereafter, the mixed solution was further stirred for 45 minutes to completely dissolve the gum arabic.
Next, 25 g (5.00% by weight) of glycerine citrate fatty acid ester as an emulsifier was added to the obtained mixed solution, and the mixture was stirred for 2 minutes at a rotational speed of 5000 to 6000 rpm using the above homomixer, and then soybean oil as an oil and fat. 7.5 g (1.50 wt%) was added in small portions over about 3 minutes. Thereafter, the mixed solution was further stirred at a rotational speed of 9000 to 10000 for 10 minutes to obtain an emulsified solution.

Next, while stirring the obtained emulsified solution at a rotational speed of 1000 to 2000 rpm using the above-mentioned homomixer, a pH adjusting agent aqueous solution prepared in advance was added, and stirring was further continued for about 5 minutes to prepare the preparation. 500 g of the loosening improver (formulation No. 1) of Example 1 was obtained.
Dissolve pH adjuster aqueous solution 1.5 g (0.30 wt%) sodium acetate and 4.72 g acetic acid (net amount 4.25 g, 0.85 wt%) in 19.25 g (3.85 wt%) water Was obtained.

(Formulation examples 2 to 55)
The loosening improvers (Preparation Nos. 2-55) of Preparation Examples 2-55 were obtained in the same manner as Preparation Example 1, except that the compounds shown in Tables 1 to 3 were used in the blending amounts.

(Test Example 1: Evaluation of looseness of noodles)
The loosening improvers (formulation Nos. 1 to 55) prepared in Formulation Examples 1 to 55 were attached to the noodles made of noodles, and the looseness (frayability) of these noodles was evaluated.
In the following test examples, formulation No. 1-48 and formulation no. The tests using 49 to 55 are referred to as Examples 1 to 48 and Comparative Examples 1 to 7, respectively.

(Chilled udon)
A vertical mixer (manufactured by SK mixer Co., Ltd., model: SK-25) was prepared by adding 100 parts by weight of medium-strength flour and 41 parts by weight of saline prepared in advance (3 parts by weight of salt + 38% by weight of tap water). ) And kneaded for about 15 minutes to produce a coarse noodle strip (thickness: 4.0 mm) using a rotary roller noodle making machine.
Subsequently, a raw udon dough having a total weight of 500 g was manufactured through a combination, rolling, and a cutting-out process with a 12-thick square blade.
The obtained raw udon dough was boiled in boiling water of about 5 liters for about 10 minutes, cooled in ice water, washed with water and drained to obtain chilled udon.

The loosening improvers (formulation Nos. 1 to 55) prepared in advance in Preparation Examples 1 to 55 were diluted with tap water so that the dilution ratios described in Tables 1 to 3 were 1 to 6 times, respectively.
Spray the unraveling agent on the chilled udon using a spray bottle so that the amount of the unraveling agent is 4 parts by weight per 100 parts by weight of the chilled udon noodles, and cool them so that they are properly entangled. I mixed udon.
The obtained cold udon was put into a plastic container of 80 mm × 70 mm × height 45 mm, covered, and left in a refrigerator at a temperature of 10 ° C. The unraveling properties of the chilled udon 24 hours and 48 hours after the start of standing were sensory-evaluated using the following six levels of criteria by six skilled panelists using chopsticks. The average value of those evaluation points (rounded down to the second decimal place) was defined as looseness.

Evaluation point 5: Very easy to unravel 4: Easy to unravel 3: Easy to unravel a little 2: Difficult to unravel 1: Very difficult to unravel 0: Not unraveled at all The results obtained are shown in Tables 1-3.

(Test Example 2: Evaluation of properties of fray improving agent (stability at a temperature of 40 ° C.))
100 g of each of the loosening improvers (Formulation Nos. 1 to 55) prepared in Formulation Examples 1 to 55 is put in a polyethylene container with a wide-mouthed lid with a capacity of 100 ml and covered in a thermostatic chamber at a temperature of 40 ° C. for one month. Left to stand. The properties (stability) of each preparation one month after the start of standing were visually observed, and the stability at a temperature of 40 ° C. was evaluated according to the following six-stage criteria.

Evaluation A: No separation, uniform and good dispersion B: Separated into two phases, emulsified phase and aqueous phase, but easy to redisperse C: Emulsified phase, intermediate phase and aqueous phase Although separated into three phases, redispersion is easy and possible D: No separation, but difficult to redisperse E: Separated into two phases, emulsified phase and aqueous phase, difficult to redisperse F: Separated into three phases, emulsified phase, intermediate phase and aqueous phase, and difficult to redisperse. The results obtained are shown in Tables 1 to 3.

(Test Example 3: Evaluation of properties (stability at a temperature of −3 ° C.) of a loosening improver)
100 g of each of the loosening improvers (formulation Nos. 1 to 55) prepared in Formulation Examples 1 to 55 are placed in a polyethylene container with a wide-mouthed lid having a capacity of 100 ml, and the cap is placed in a thermostatic chamber at a temperature of -3 ° C. I left it for a month. The properties (stability) of each preparation one month after the start of standing were visually observed, and the stability at a temperature of −3 ° C. was evaluated according to the following six-stage criteria.

Evaluation A: No separation, uniform and well dispersed state B: Separated into two phases, emulsified phase and aqueous phase, but no solidified product, easy re-dispersion C: emulsified phase Separated into three phases, an intermediate phase and an aqueous phase, but there is no solidified product and re-dispersion is easy and possible. D: There is no separation, but solid matter is seen or re-dispersion and re-dissolution is not possible. Difficult state E: Separated into two phases, emulsified phase and aqueous phase, solidified product is found, difficult to re-disperse and redissolved F: Separated into three phases of emulsified phase, intermediate phase and aqueous phase, solidified product The results obtained are shown in Tables 1-3.

(Test Example 4: Detergency evaluation of loosening improver)
A stainless steel cooking bowl (outer diameter 195 mm × height 70 mm) was previously placed in a desiccator to make a constant weight, and the weight was measured.
Further, the loosening improver (Preparation Nos. 1 to 55) prepared in advance in Preparation Examples 1 to 55 was diluted with tap water to a dilution ratio of 1 to 6 times, respectively.
Using a spray bottle, 10 g of the diluted preparation was sprayed onto the bottom of each weighed bowl and allowed to stand at room temperature (25 ° C.) for 24 hours to evaporate the water of the diluted preparation and form a coating film of the preparation on the bottom of the bowl. . Thereafter, the bowl was allowed to stand in a desiccator to obtain a constant weight, and then the weight thereof was measured. The coating weight A (g) was determined from the difference from the weight of the bowl only measured in advance.

Next, 10 ml of tap water was added to the bowl and left at room temperature (25 ° C.) for 2 hours, and then the bowl was drained without washing. Then, after leaving the bowl in a desiccator again to make a constant weight, the weight was measured, and the coating weight B (g) was determined from the difference from the weight of the bowl only measured in advance. Furthermore, the coating film residual ratio (%) was calculated | required by following Formula, and the washability was evaluated by the following 6 steps | standards.
Coating film residual ratio (%) = B / A × 100

Evaluation A: Less than 1% B: 1% or more and less than 2% C: 2% or more and less than 4% D: 4% or more and less than 6% E: 6% or more and less than 8% F: 8% or more Table 1 shows the results obtained. Shown in ~ 3.

From the results of Tables 1 to 3, it can be seen that the noodles loosening improver of the present invention is all excellent in the looseness of noodles, the stability at temperatures of 40 ° C. and −3 ° C., and the washability (Example 1). To 48).
On the other hand, it is found that noodles loosening improvers outside the scope of the present invention are inferior to at least one in terms of looseness, stability at temperatures of 40 ° C. and −3 ° C., and detergency (comparative examples 1 to 7). reference).

Claims (8)

1. In 100 parts by weight of an aqueous medium, 0.5 to 30 parts by weight of gum arabic as a thickener, 0.05 to 5 parts by weight of glycerides of higher fatty acids as fats and oils, glycerol citrate fatty acid ester, glycerol lactic acid fatty acid ester, sorbitan It contains 0.05 to 7 parts by weight of at least one emulsifier selected from fatty acid esters, propylene glycol fatty acid esters and polyoxyethylene sorbitan fatty acid esters, and the weight ratio O / E between the fats and oils O and the emulsifiers E is 0. A noodles loosening improving agent characterized by being from 0.03 to 80.
2. 2. The noodle loosening improver according to claim 1, wherein the fat is at least one selected from glycerides of fatty acids having 6 to 24 carbon atoms.
3. The noodles loosening improver according to claim 1, wherein the fat is at least one vegetable oil selected from soybean oil, coconut oil, peanut oil and corn oil.
4. The noodles loosening improving agent according to claim 1, wherein the polyoxyethylene sorbitan fatty acid ester is at least one selected from polysorbate 60 and polysorbate 80.
5. The noodles loosening improving agent according to claim 1, wherein the noodles loosening improving agent further comprises at least one selected from acetic acid, sodium acetate and ethanol.
6. A method for improving the unraveling of noodles, wherein the loosening agent for noodles according to claim 1 is adhered to the surface of the noodles to improve the unraveling of the noodles.
7. The noodle loosening improver diluted 1 to 10 times with water is sprayed on the noodles, the noodles are mixed so that they are entangled, and the noodle loosening improver is attached to the surface of the noodles. To improve the quality of noodles.
8. The method for improving noodles loosening according to claim 6, wherein 0.1 to 7 parts by weight of the noodles loosening improver is attached to the surface of the noodles with respect to 100 parts by weight of the noodles.