WO2012153681A1 - Agent facilitant le démêlage des nouilles et son procédé d'utilisation - Google Patents

Agent facilitant le démêlage des nouilles et son procédé d'utilisation Download PDF

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Publication number
WO2012153681A1
WO2012153681A1 PCT/JP2012/061569 JP2012061569W WO2012153681A1 WO 2012153681 A1 WO2012153681 A1 WO 2012153681A1 JP 2012061569 W JP2012061569 W JP 2012061569W WO 2012153681 A1 WO2012153681 A1 WO 2012153681A1
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Prior art keywords
noodles
weight
parts
loosening
fatty acid
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PCT/JP2012/061569
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English (en)
Japanese (ja)
Inventor
弘夫 熊谷
春彦 青木
大一朗 田中
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株式会社片山化学工業研究所
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Publication of WO2012153681A1 publication Critical patent/WO2012153681A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package

Definitions

  • 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. .
  • 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.
  • a method in which starch (dusting) is directly applied to the cut noodle strings is employed.
  • 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.
  • Patent Laid-Open No. 9-51764 Patent Document 1
  • Patent Document 1 Japanese Patent Laid-Open No. 9-51764
  • Patent Document 2 water-soluble polysaccharides including gum arabic, chelating agents, and loosening for noodles containing emulsifiers such as monocapric acid glycerin ester
  • emulsifiers such as monocapric acid glycerin ester
  • 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.
  • 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.
  • 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.
  • 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.
  • a specific emulsifier in a specific amount and a fat and oil.
  • noodle loosening improver is characterized in that the weight ratio O / E is 0.03 to 80.
  • 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.
  • 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.
  • 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 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.
  • the oxyethylene sorbitan fatty acid esters are at least one selected from polysorbate 60 and polysorbate 80, the above effects are further exhibited.
  • 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.
  • 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 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 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).
  • polysorbate 65 polyoxyethylene sorbitan tristearate.
  • 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.
  • 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.
  • 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.
  • ethanol usually used for food for example, 70% aqueous solution is used.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a known device such as a stirring and mixing device, a homomixer, a high-pressure homogenizer, or the like.
  • 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.
  • a homomixer When mixing at least one selected from ethanol, acetic acid and sodium acetate, the liquid temperature is cooled to 50 ° C.
  • 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
  • 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,.
  • 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.
  • 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
  • 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.
  • Example 1 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.
  • 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.
  • the tests using 49 to 55 are referred to as Examples 1 to 48 and Comparative Examples 1 to 7, respectively.
  • 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 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.
  • 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 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.
  • 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).

Abstract

La présente invention concerne un agent facilitant le démêlage des nouilles et caractérisé en ce qu'il comprend, dans 100 parties en poids d'un milieu aqueux, 0,5 à 30 parties en poids de gomme arabique en tant qu'agent épaississant, 0,05 à 5 parties en poids d'un glycéride d'acide gras supérieur en tant qu'huile et 0,05 à 7 parties en poids d'au moins une émulsifiant choisi parmi les esters d'acide gras et citriques de glycérol, les esters de lactate de glycéryle et d'acides gras, les esters de sorbitane et d'acides gras, les esters de propylèneglycol et d'acides gras et les esters poly-oxyéthyléniques de sorbitane et d'acides gras. Ledit agent facilitant le démêlage des nouilles est encore caractérisé en ce que le rapport pondéral (O/E) entre l'huile (O) et l'émulsifiant (E) peut varier de 0,03 à 80.
PCT/JP2012/061569 2011-05-12 2012-05-01 Agent facilitant le démêlage des nouilles et son procédé d'utilisation WO2012153681A1 (fr)

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
CN105555149A (zh) * 2013-09-17 2016-05-04 不二制油集团控股株式会社 面条用松散改良剂的制造方法
CN108041445A (zh) * 2017-11-28 2018-05-18 太和县大刚食品有限公司 一种速冻面条的加工工艺
WO2022131209A1 (fr) * 2020-12-18 2022-06-23 日清オイリオグループ株式会社 Agent de délayage pour aliment contenant de l'amidon

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JP6498896B2 (ja) * 2014-09-17 2019-04-10 日清製粉株式会社 多層麺
JP6885742B2 (ja) * 2017-02-03 2021-06-16 オリエンタル酵母工業株式会社 麺類用結着防止剤及びその製造方法
WO2023228737A1 (fr) * 2022-05-23 2023-11-30 株式会社Ｊ－オイルミルズ Composition d'huile pour manutention de nouilles et procédé d'amélioration de nouilles

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CN105555149A (zh) * 2013-09-17 2016-05-04 不二制油集团控股株式会社 面条用松散改良剂的制造方法
CN108041445A (zh) * 2017-11-28 2018-05-18 太和县大刚食品有限公司 一种速冻面条的加工工艺
WO2022131209A1 (fr) * 2020-12-18 2022-06-23 日清オイリオグループ株式会社 Agent de délayage pour aliment contenant de l'amidon

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