Classifications

• • 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
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• • 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
• • 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
• • 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

Definitions

• the present invention relates to a fat composition suitable as a food modifier.
• Instant noodles are usually a process of mixing and kneading raw materials (mixing and kneading process), a process of rolling the kneaded dough to obtain a noodle band (rolling process), a process of cutting out the noodle band and obtaining a noodle string (cutting process) ), A process of steaming the noodle strings (steaming process), a process of molding the steamed noodles into a shape suitable for packaging (molding process), and a process of drying the molded noodles (drying process).
• the steaming step starch on the surface of the noodle strings is gelatinized ( ⁇ -ized) and the outer layer of the noodle strands is strengthened, so that cracks of the noodle strings in the subsequent drying step can be prevented. Moreover, since starch swells by the said steaming process, the hot water return time of instant noodles which are final products can be shortened. Therefore, the steaming process is an essential process in the production of instant noodles.
• the phenomenon that noodle strings are bound to each other also occurs due to gelatinization of the surface of the noodle strings by the steaming step. If noodle strings are bound together, molding defects are likely to occur in the subsequent molding process. Moreover, the instant noodles obtained have a binding portion that is difficult to return to hot water, and the texture becomes uneven. Thus, the steaming process greatly affects the quality of instant noodles.
• Patent Document 1 describes an oil and fat composition for boiled and steamed noodles containing a polyglycerin fatty acid ester having an esterification rate of 20% or less and an HLB of 8 to 12 and soybean lecithin, and this oil and fat composition It is described that the unraveling property of noodle strings is improved by spraying boiled Chinese noodles and udon.
• Oils and fats and oil compositions are also used for the purpose of suppressing the binding of cooked rice (improving loosening properties).
• edible fats and oils include at least one polyglycerol monooleate, monolaurate and monomyristate having a degree of polymerization of glycerin of 2 or more, enzyme-decomposed lecithin and / or lecithin, and ethanol.
• a specific water-soluble oil / fat preparation is described, and by adding this water-soluble oil / fat preparation during cooking, the looseness of the resulting cooked rice can be improved, and tea is poured into the cooked rice. However, it is described that no oil float occurred.
• the present invention contains 70.0-96.5% by mass of edible fats and oils, 0.5-10.0% by mass of diglycerin monolaurate, and 3.0-20.0% by mass of diglycerin monooleate.
• the oil and fat composition in which the content of the diglycerin monolaurate and the content of the diglycerin monooleate satisfy the following mathematical formula is provided. [Content of diglycerol monooleate] ⁇ 2 ⁇ [Content of diglycerol monolaurate]
• this invention provides the oil-in-water type emulsion composition which has the fats and oils of the said oil-fat composition as an oil phase. Moreover, this invention provides the foodstuff using the said oil-fat composition or emulsion composition.
• the present invention also provides a method for producing instant noodles, comprising bringing the edible fats and oils into contact with the surface of the noodle strings by bringing the fat composition or emulsion composition into contact with the noodle strings after the steaming step. To do.
• this invention provides the manufacturing method of cooked rice including cooking rice in presence of the said oil-fat composition or an emulsion composition. In the present invention, the component content is based on mass unless otherwise specified.
• a desired seasoning such as salty taste is applied to the noodle strings after the steaming process.
• This seasoning can be performed by spraying the surface of the noodle strings with an aqueous liquid (hereinafter referred to as “seasoning liquid”) in which a seasoning component such as salt is dissolved. Therefore, by spraying on the noodle strings an emulsion obtained by mixing oil and fat and the seasoning liquid and emulsifying and dispersing them, seasoning of the noodle strings by the water phase component and adhesion of the oil phase component to the surface of the noodle strings are performed. This can be done efficiently in one step.
• requirement is useful also in the looseness improvement of cooked rice.
• it can be easily emulsified and dispersed to form a homogeneous emulsified state, and if the emulsified dispersion state can be maintained stably even when exposed to high temperatures during rice cooking, the whole cooked rice Moreover, fats and oils can be made to adhere uniformly, and high quality cooked rice can be obtained.
• soy sauce and dashi are added to the water at the time of cooking. Therefore, an oil and fat composition that can be easily emulsified and dispersed in the seasoning liquid and that is stable even under high temperature in this emulsified dispersion state has high versatility and excellent practicality in applications for improving the looseness of cooked rice.
• the present invention is an oil and fat composition suitable as a food modifier formed by stably dissolving an emulsifier in an oil and fat, and not only when mixed with water but also when mixed with a seasoning liquid containing salt etc.
• the present invention relates to the provision of an oil / fat composition that can be easily emulsified and dispersed with gentle stirring to form an oil-in-water emulsion and that the emulsion exhibits excellent emulsion stability even at high temperatures.
• this invention relates to provision of the oil-in-water type emulsion composition which has the fats and oils of the said oil-fat composition as an oil phase.
• this invention relates to provision of the foodstuff using the said oil-fat composition or emulsion composition. Furthermore, this invention relates to provision of the manufacturing method of the instant noodle thru
• the inventors of the present invention have an oil composition obtained by dissolving a specific amount of diglycerin monolaurate and diglycerin monooleate in a specific amount of edible oil and fat, which has excellent dissolution stability and prevents precipitation during storage. It has been found that it is excellent in stability. Furthermore, the present inventors easily form an oil-in-water emulsion simply by gently stirring not only when the oil composition is mixed with water but also with a seasoning liquid containing salt. It has been found that the emulsion can exhibit excellent emulsion stability even at high temperatures. The present invention has been further studied based on these findings and has been completed.
• the oil / fat composition of the present invention contains at least a specific amount of edible oil / fat, diglycerin monolaurate (hereinafter referred to as “DGML”), and diglycerin monooleate (hereinafter referred to as “DGMO”). Each component which comprises the oil-fat composition of this invention is demonstrated in order.
• DGML diglycerin monolaurate
• DGMO diglycerin monooleate
• the edible fat / oil used in the present invention is a liquid fat / oil at 20 ° C., preferably a liquid fat / oil at 5 ° C.
• liquid oil / fat at 20 ° C.” means oil / fat having a solid fat content of 1% by mass or less at 20 ° C.
• liquid oil / fat at 5 ° C.” means oil / fat having a solid fat content of 1% by mass or less at 5 ° C.
• the solid fat content of the fat is measured according to the method described in 2.2.9 Solid fat content NMR method of the standard fat analysis method established by the Japan Oil Chemical Association.
• the edible oil / fat used in the present invention is preferably a vegetable oil / fat.
• Examples of the vegetable oil include one selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and transesterified oil or fractionated oil thereof. Or 2 or more types of fats and oils are mentioned, The fats and oils chosen from soybean oil, rapeseed oil, and corn oil are preferable.
• the content of edible oil and fat is 70.0 to 96.5% by mass.
• the content of the edible oil / fat in the oil / fat composition of the present invention is preferably 75.0% by mass or more, more preferably 80.0% by mass or more, and more preferably 85.0% by mass or more.
• 87.0 mass% or more is more preferable, and 90.0 mass% or more is more preferable.
• the content of edible fats and oils in the oil and fat composition of the present invention is preferably less than 96.0% by mass, more preferably 95.5% by mass or less, and 95.0% by mass. % Or less is more preferable, and 94.5% by mass or less is more preferable.
• the content of DGML is 0.5 to 10.0% by mass.
• the oil-and-fat composition of the present invention contains the above-mentioned specific amount of DGML together with DGMO
• the heat resistance of the emulsion composition not only the emulsion stability at high temperature
• the salt resistance and heat resistance heat resistance when the water phase contains salt
• the content of DGML is preferably 0.8% by mass or more, and more preferably 1.0% by mass or more in the oil and fat composition of the present invention.
• the content of DGML in the oil and fat composition of the present invention is preferably 8.0% by mass or less, more preferably 6.0% by mass or less, and 5.0% by mass.
• % Or less is more preferable, 4.0 mass% or less is more preferable, 3.0 mass% or less is more preferable, and 2.0 mass% or less is further more preferable.
• the content of DGMO is 3.0 to 20.0% by mass.
• the oil and fat composition of the present invention contains the above-mentioned specific amount of DGMO, when the oil and fat composition of the present invention is mixed with water or an aqueous liquid, the oil and oil composition is easily emulsified and dispersed even with gentler stirring. Things can be formed.
• the content of DGMO in the oil and fat composition of the present invention is preferably 15.0 mass% or less, more preferably 10.0 mass% or less, and even more preferably 8.0 mass% or less. 6.0 mass% or less is more preferable.
• the oil and fat composition of the present invention may further contain lecithin.
• the emulsification stability can be further improved when the oil and fat composition of the present invention is emulsified and dispersed in a seasoning liquid containing salt.
• the content of lecithin in the oil / fat composition of the present invention is preferably 0.5 to 3.0% by mass, more preferably 1.0 to 2.0% by mass. .
• the oil and fat composition of the present invention is used in various foods as it is or in the state of being emulsified and dispersed in an aqueous phase in which a desired seasoning component is dissolved as necessary, so that the looseness of food, texture, flavor, taste, The appearance and the like can be modified.
• a desired seasoning component is dissolved as necessary, so that the looseness of food, texture, flavor, taste, The appearance and the like can be modified.
• instant noodles by attaching them to the surface of the noodle strings after the steaming step, it is possible to suppress the binding between the noodle strings and obtain instant noodles with excellent looseness.
• the oil and fat composition of the present invention is emulsified and dispersed in a seasoning liquid to prepare an emulsion, and the emulsion is sprayed on the surface of the noodle strings, thereby effectively improving the looseness of the noodle strings. Can be seasoned as desired. And if the oil-fat composition of this invention is used, spraying of the emulsified liquid on the surface of the above-mentioned noodle strings can be carried out stably even at high temperatures. That is, the oil and fat composition of the present invention can be preferably applied to industrial production such as instant noodles.
• the oil and fat composition of the present invention can be easily emulsified and dispersed in water, for example, by adding it to water during cooking, and this emulsified state is stably maintained even at high temperatures during cooking. Therefore, fats and oils can adhere more uniformly to the cooked cooked rice surface. That is, the looseness of cooked rice can be effectively improved. Furthermore, even if seasoning ingredients such as salt are included in the water during cooking, the oil and fat composition of the present invention can be easily emulsified and dispersed, and this emulsified state is stably maintained even at high temperatures. Even when cooked rice or the like is cooked, the oil and fat composition of the present invention can be more uniformly adhered to the surface of the cooked rice.
• the oil and fat composition of the present invention can be used, for example, for maintaining the texture of fried confectionery.
• the surface of the fried confectionery can be uniformly coated with the oil / fat composition by applying or spraying the oil / fat composition onto the confectionery surface or immersing the confectionery in the oil / fat composition. .
• the deterioration of the texture due to moisture absorption during storage can be suppressed, and the crunchy texture can be maintained even after the day passes.
• the emulsified liquid obtained by emulsifying and dispersing the oil and fat composition in the seasoning liquid is used, a desired seasoning can be imparted to the fried confectionery while maintaining the texture of the fried confectionery.
• the emulsifier is stably dissolved in the edible oil and fat, precipitation does not easily occur, and the storage stability as a preparation is high.
• the oil and fat composition of the present invention is easily emulsified and dispersed to form an oil-in-water emulsion by mixing gently with water as well as when mixed with seasoning liquid. And the emulsion exhibits excellent emulsion stability even at high temperatures. Therefore, the oil and fat composition of the present invention is highly versatile as a modifier for various foods.
• the oil and fat composition of the present invention is preferably used as a binding inhibitor for foods.
• Instant noodles noodle string
• cooked rice is preferable.
• instant noodles and examples include Chinese noodles, udon, soba, pasta, and pho.
• the cooked rice may be cooked rice with water, such as white rice, brown rice, germ rice, etc., or even cooked with a seasoning liquid containing salt or soy sauce such as soy sauce, such as so-called cooked rice. Good.
• the method for preparing the oil / fat composition of the present invention is not particularly limited, and the oil / fat composition of the present invention can be obtained by mixing the components of the oil / fat composition until they are homogeneous.
• the mixing is preferably carried out by applying heat. Usually, the mixing is performed while heating to about 60 to 90 ° C. until homogeneous.
• the emulsified composition of the present invention has the oil and fat of the oil and fat composition of the present invention as an oil phase (dispersed phase).
• the aqueous phase (continuous phase) constituting the emulsified composition of the present invention is water or an aqueous liquid.
• the aqueous phase may be a seasoning liquid containing salt (salt) or the like.
• the emulsified composition of the present invention exhibits excellent emulsion stability even when the aqueous phase contains salt.
• the emulsified composition of the present invention by attaching the emulsified composition of the present invention to food, it is possible to give the food a desired seasoning with seasoning ingredients such as salt contained in the aqueous phase, and the looseness of the food, the food The feeling, flavor, appearance, etc. can be modified.
• the amount ratio of the oil phase to the water phase is not particularly limited and can be appropriately adjusted according to the purpose.
• the seasoning liquid may be a saline solution.
• soy sauce, miso, fish sauce, sugar, sucrose, liquid Sugar, fructose, mirin, sweetener, livestock meat extract, seafood extract, vegetable extract, sodium glutamate, sodium inosinate, sodium succinate, sodium guanylate, amino acid, acetic acid, citric acid, malic acid, lactic acid, tartaric acid, pigment, spice Etc. may be contained.
• the solid content in the seasoning liquid is not particularly limited, and is appropriately adjusted according to the purpose.
• the content of sodium chloride in the seasoning liquid is usually 0.2 to 20% by mass, and preferably 1 to 10% by mass.
• the emulsified composition of the present invention is in a form having a seasoning liquid as an aqueous phase, and the emulsified composition is effectively sprayed on the surface of the noodle strings to effectively improve the looseness of the noodle strings, and A desired seasoning can be applied to the noodle strings.
• the emulsion composition can be stably sprayed on the surface of the noodle strings even at a high temperature by using the emulsion composition
• the emulsion composition of the present invention is preferably used in industrial production of instant noodles and the like. it can.
• the emulsified composition of the present invention becomes, for example, an oil-in-water emulsified state that is homogeneously mixed with the water when added to water during cooking, and this emulsified state is stable even at high temperatures.
• the oil phase component can be uniformly adhered to the surface of the cooked rice, and the looseness of the cooked rice can be effectively improved.
• the oil-in-water emulsion composition of the present invention is in an oil-in-water emulsified state uniformly mixed with the seasoning liquid, and Since this emulsified state is stable even at high temperatures, even when cooked rice is cooked, the oil phase component of the emulsified composition can be uniformly attached to the cooked rice surface.
• the emulsified composition of the present invention can be used in place of water during cooking by appropriately adjusting the amount of the aqueous phase of the emulsified composition of the present invention and the concentration of the seasoning component in the aqueous phase. .
• the emulsion composition of the present invention can be applied, for example, by spraying the noodles after the heat treatment and washing with water, or by immersing the noodles in the emulsion composition, so that the oil phase component is uniformly applied to the surface of the noodle strings. It can be made to adhere, and the binding of noodles when cooled and stored can be effectively suppressed. That is, by using the emulsified composition of the present invention, it is possible to obtain chilled noodles that are easy to cook and have excellent looseness when reheated.
• the emulsified composition of the present invention can be made into a crispy snack confectionery by spraying on the surface of the dough when producing a non-fry type snack confectionery. Furthermore, since the emulsion composition of the present invention takes a stable emulsified state even when a seasoning liquid is used as an aqueous phase component, the emulsion composition of the present invention using the seasoning liquid as an aqueous phase component is sprayed on the surface of the dough. By this, the snack confectionery surface can be uniformly seasoned while giving a crisp texture to the snack confectionery.
• the emulsified composition of the present invention can maintain the crispy texture of fried confectionery even after days by spraying on the surface of fried confectionery, and can also be used for seasoning fried confectionery. Can do.
• the emulsified composition of the present invention is excellent in emulsification stability even at high temperatures, and is excellent in emulsification stability even when the aqueous phase component is a seasoning liquid. Therefore, the oil-in-water emulsion composition of the present invention is highly versatile as a modifier for various foods.
• the emulsion composition of the present invention is preferably used as a binding inhibitor for foods.
• Instant noodles noodle string
• cooked rice is preferable.
• instant noodles and examples include Chinese noodles, udon, soba, pasta, and pho.
• the cooked rice may be cooked rice with water, such as white rice, brown rice, or germinated rice, or may be cooked with a seasoning solution containing salt such as soy sauce, such as so-called cooked rice.
• the emulsion composition of the present invention can be obtained by mixing the oil and fat composition of the present invention with water or an aqueous liquid.
• the oil and fat composition of the present invention is easily emulsified and dispersed in an oil-in-water type by simply mixing with water or an aqueous liquid and gently stirring to obtain the emulsified composition of the present invention.
• the food of the present invention comprises the oil or fat composition or emulsion composition of the present invention (that is, a food in which the oil or fat composition or emulsion composition of the present invention is blended in the food production process).
• the food of the present invention is modified in terms of looseness, texture, flavor, taste, appearance, etc. by the oil or fat composition or emulsion composition of the present invention. Examples of such foods include instant noodles, cooked rice, and chilled noodles. , Cooked noodles, snack confectionery, noodle snack confectionery, fried confectionery and the like.
• the foodstuff of this invention can be obtained by mix
• the food of the present invention is a form in which the oil or fat composition or the emulsified composition of the present invention is adhered to the surface of the food and the adhering liquid is permeated into the food or is familiarized with the food surface in the production process of the food. Is preferred. Taking a case where the food of the present invention is instant noodles or cooked rice as an example, an example of the production method will be described.
• the oil or fat composition of the present invention or the emulsion composition is brought into contact with the noodle strings after the steaming step (noodle strings in which at least the starch on the surface has been gelatinized).
• Instant noodles which are an embodiment of the food of the present invention, can be obtained by incorporating a process for attaching edible fats and oils.
• “attaching edible oils and fats to the surface of the noodle strings” means not only the state of the edible oils and fats existing on the surface of the noodle strings, but also part of the edible oils and fats soaked in the dough of the noodle strings. May exist.
• the contact method between the oil or fat composition or the emulsion composition of the present invention and the noodle strings after the steaming step and the noodle strings are immersed in the oil or fat composition or the emulsion composition of the present invention.
• the oil / fat composition or emulsion composition of the present invention and the noodle strings can be brought into contact with each other by spraying the oil / fat composition or emulsion composition on the surface of the noodle strings.
• the oil composition or emulsion composition of the present invention By bringing the oil composition or emulsion composition of the present invention into contact with the noodle strings, the fats and oils can be adhered to the surface of the noodle strings while loosening the binding of the noodle strings that have been pregelatinized in the steaming step.
• the emulsified composition of the present invention it is possible to more efficiently loosen the binding of the gelatinized noodle strings with moisture.
• the aqueous phase of the emulsified composition is used as a seasoning liquid, the noodle strings can be seasoned as desired. Moisture adhering to the surface of the noodle strings is removed by drying as desired.
• edible oils and fats adhere to 0.01 to 0.8 parts by mass with respect to 100 parts by mass of the noodle strings. It is preferable to make contact, and it is more preferable to make contact so that 0.05 to 0.5 parts by mass adheres.
• instant noodles are dry noodles that have undergone a drying process as described above, and are eaten after reconstitution with hot water.
• the instant noodles obtained by the above method have a good unwinding of the binding of the noodle strings generated in the steaming process, and the subsequent rebinding is also highly suppressed, so that the moldability is excellent and the yield is good, and , Reconstitutes the water more evenly and has an excellent texture when eaten.
• Rice is produced by cooking raw rice.
• cooked rice raw rice after washing
• water or seasoning liquid are allowed to coexist and heated to obtain cooked rice.
• the cooked rice is preferably obtained by adding the oil or fat composition or the emulsified composition of the present invention so that the edible fat becomes 0.1 to 5 parts by mass with respect to 100 parts by mass of raw rice. .
• limiting in particular in the time which adds the oil-fat composition or emulsion composition of this invention Although it may be after cooking rice during cooking rice even before the start of cooking rice, It is preferable to add before the start of cooking rice.
• the oil can be more uniformly attached to the whole cooked rice, the binding between the rice grains can be effectively suppressed, the looseness is excellent, and the flavor and appearance are also good. Obtainable.
• the edible oil is preferably vegetable oil, more preferably soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and these transesterified oils or ⁇ 1> or ⁇ 2>, which is one or more oils and fats selected from fractionated oils, and more preferably one or more oils and fats selected from soybean oil, rapeseed oil, and corn oil
• the oil-and-fat composition as described.
• the content of edible fat is preferably 75.0% by mass or more, more preferably 80.0% by mass or more, further preferably 85.0% by mass or more, and further preferably. Is 87.0% by mass or more, and more preferably 90.0% by mass or more, according to any one of the above ⁇ 1> to ⁇ 3>.
• the content of edible oil and fat is preferably less than 96.0% by mass, more preferably 95.5% by mass or less, further preferably 95.0% by mass or less, and further preferably.
• the oil / fat composition according to any one of ⁇ 1> to ⁇ 4>, wherein is 94.5% by mass or less.
• the content of edible oil / fat is preferably 75.0 to 96.5% by mass, more preferably 80.0 to 96.5% by mass, and still more preferably 80.0% by mass. It is more than 96.0% by mass, more preferably 85.0 to 95.5% by mass, further preferably 85.0 to 95.0% by mass, and further preferably 87.0 to 94.5%.
• the content of DGML is preferably 0.8% by mass or more, more preferably 1.0% by mass or more, according to any one of ⁇ 1> to ⁇ 6>.
• the content of DGML is preferably 0.5 to 8.0% by mass, more preferably 0.5 to 6.0% by mass, and still more preferably 0.5 to 5.%. 0% by mass, more preferably 0.8-4.0% by mass, still more preferably 0.8-3.0% by mass, still more preferably 1.0-2.0% by mass.
• the content of DGMO is preferably 15.0% by mass or less, more preferably 10.0% by mass or less, still more preferably 8.0% by mass or less, and still more preferably.
• the content of DGMO is preferably 3.0 to 15.0% by mass, more preferably 3.0 to 10.0% by mass, and further preferably 3.0 to 8.%.
• the fat and oil composition according to any one of ⁇ 1> to ⁇ 10> which is 0% by mass, and more preferably 3.0 to 6.0% by mass.
• the fat and oil according to any one of ⁇ 1> to ⁇ 11>, wherein the content (mass%) of DGML and the content (mass%) of DGMO in the oil and fat composition preferably satisfy the following formula: Composition. [Content of DGMO] ⁇ [Content of DGML] ⁇ 2
• ⁇ 13> The oil and fat composition according to any one of ⁇ 1> to ⁇ 12>, wherein the oil and fat composition preferably contains lecithin.
• ⁇ 14> The fat composition according to ⁇ 13>, wherein the lecithin content in the fat composition is preferably 0.5% by mass or more, and more preferably 1.0% by mass or more.
• ⁇ 15> The fat composition according to ⁇ 13> or ⁇ 14>, wherein the lecithin content in the fat composition is preferably 3.0% by mass or less, more preferably 2.0% by mass or less.
• the content of lecithin is preferably 0.5 to 3.0% by mass, more preferably 1.0 to 2.0% by mass, according to the above ⁇ 13> to ⁇ 15>
• the oil-and-fat composition as described in any one.
• ⁇ 17> The oil / fat composition according to any one of ⁇ 1> to ⁇ 16>, wherein the oil / fat composition is preferably a food modifier, more preferably a food binding inhibitor.
• the instant noodles, chilled noodles and cooked noodles are preferably Chinese noodles, udon, soba, pasta or pho.
• an oil-in-water emulsified composition having the oil or fat of the oil or fat composition according to any one of ⁇ 1> to ⁇ 19> as an oil phase.
• the oil-in-water emulsion composition according to ⁇ 20>, wherein / oil phase 99/1 to 95/5.
• the seasoning liquid is preferably soy sauce, miso, fish soy, sugar, sucrose, liquid sugar, fructose, mirin, sweetener, meat extract, seafood extract, vegetable extract, sodium glutamate, sodium inosinate, sodium succinate, guanyl
• the oil-in-water emulsion composition according to ⁇ 23> comprising a component selected from sodium acid, amino acid, acetic acid, citric acid, malic acid, lactic acid, tartaric acid, a dye and a spice.
• oil-in-water emulsion according to any one of ⁇ 20> to ⁇ 25>, wherein the oil-in-water emulsion composition is preferably a food modifier, more preferably a food binding inhibitor. Emulsified composition.
• the food is preferably instant noodles, cooked rice, chilled noodles, cooked noodles, snack confectionery, noodle snack confectionery, or fried confectionery.
• the oil-in-water emulsion composition according to ⁇ 27>, wherein the instant noodles, chilled noodles and cooked noodles are preferably Chinese noodles, udon, soba, pasta or pho.
• ⁇ 29> A food using the oil / fat composition according to any one of ⁇ 1> to ⁇ 19> or the oil-in-water emulsion composition according to any one of ⁇ 20> to ⁇ 28>.
• the food according to ⁇ 30>, wherein the instant noodles, chilled noodles and cooked noodles are preferably Chinese noodles, udon, soba, pasta or pho.
• ⁇ 32> The oil / fat composition according to any one of ⁇ 1> to ⁇ 19> or the oil-in-water emulsion composition according to any one of ⁇ 20> to ⁇ 28>, and a steaming step A method for producing instant noodles, comprising bringing the edible fats and oils onto the surface of the noodle strings by bringing them into contact with the noodle strings.
• ⁇ 33> The contact between the oil composition or the oil-in-water emulsion composition and the noodle strings after the steaming step immerses the noodle strings in the oil composition or the emulsion composition, or the oil composition
• ⁇ 35> Cooked in the presence of the oil / fat composition according to any one of ⁇ 1> to ⁇ 19> or the oil-in-water emulsion composition according to any one of ⁇ 20> to ⁇ 28>.
• the manufacturing method of cooked rice including this.
• ⁇ 36> Add the oil or fat composition or the oil-in-water emulsion composition to the water or seasoning during cooking so that the edible fat is 0.1 to 5 parts by weight per 100 parts by weight of raw rice and cook.
• DGMO trade name: Sunsoft Q-17D, Taiyo Kagaku, HLB7.5
• DGML trade name: Sunsoft Q-12D, Taiyo Kagaku, HLB8.5
• Diglycerin sesquiolate trade name: Sunsoft Q-17B, Taiyo Kagaku Co., Ltd., HLB6.5
• Triglycerin monostearate trade name: SY Glister MS-3S, Sakamoto Yakuhin Kogyo Co., Ltd., HLB 8.4
• Tetraglycerin monooleate trade name: SY Glister MO-3S, Sakamoto Yakuhin Kogyo Co., Ltd., HLB 8.8
• Pentaglycerin trioleate trade name: Sunsoft A173E, Taiyo Kagaku, HLB7.0
• Pentaglycerin trimyristate trade name: Sunsoft A143E, Taiyo Kagaku, HLB8.0
• Hexaglycerin tristearate trade name: SY Glist
• Yelkin-TS (trade name, manufactured by Archer Daniels Midland Company) Was used.
• an oil / fat composition having the component composition (unit: mass%) shown in the table below was prepared.
• the edible oil and fat and the emulsifier were mixed and stirred at 80 ° C. for 30 minutes to obtain an oil and fat composition (Examples 1 to 15, Comparative Examples 1 to 15, Comparative Examples 19 to 24).
• lecithin edible fats and emulsifiers were mixed and stirred at 80 ° C. for 30 minutes, then lecithin was blended, and further stirred at 80 ° C. for 10 minutes to obtain an oil and fat composition (implementation) Examples 16 to 26, Comparative Examples 16 to 18, and Comparative Examples 25 to 42).
• (Evaluation criteria) 4 The whole is uniformly cloudy and is in a uniform emulsified dispersion state.
• 3 A creaming layer is formed on the surface. The portions other than the creaming layer are uniformly clouded and light is not transmitted therethrough.
• 2 A creaming layer is formed on the surface. The portions other than the creaming layer are uniformly clouded, but the degree of cloudiness is slightly thin and light is transmitted.
• 1 Oil and water are separated and the whole is transparent.
• an oil and fat composition in which the contents of DGMO and DGML are both within the range defined by the present invention, and the content of DGMO and the content of DGML satisfy the relationship defined by the present invention is a formulation.
• the oil-in-water emulsion composition having the oil composition as an oil phase is prepared, the emulsion exhibits excellent emulsion stability even at high temperatures, and the aqueous phase has a high concentration. It was found that even when a salt content was contained, constant emulsification stability was exhibited at high temperatures (Examples 1 to 26).
• Preparation Example 2 Preparation of cooked rice 600 g of fresh rice (Koshihikari from Niigata, produced in 2014) was washed, immersed in water at 20 ° C. for 1.5 hours, and then dried and drained. After 700 g of water was added to 700 g of the soaked rice, 6 g of rapeseed oil, or 6 g of the oil / fat composition of Example 2, Example 10, Example 22, Comparative Example 4 or Comparative Example 10 was added and lightly stirred. Cooked with an electric rice cooker. The cooked cooked rice was spread on a bat, loosened with a rice paddle for about 1 minute, and allowed to stand at room temperature for 30 minutes to obtain a rough heat to prepare a cooked cooked rice.
• Test Example 6 Evaluation of looseness The looseness of the test cooked rice obtained in Preparation Example 2 was evaluated according to the following evaluation criteria. The results are shown in the table below. (Evaluation criteria for looseness) A: The binding between rice grains is generally suppressed and it is easy to loosen. B: Although it is easy to loosen as a whole, there are some lumps. C: The binding of rice grains as a whole is strong and difficult to loosen.
• Test Example 8 Appearance Evaluation The test rice obtained in Preparation Example 2 above was stored at 15 ° C for 2 hours and stored at 15 ° C for 24 hours. evaluated. The results are shown in the table below. (Evaluation criteria for appearance) A: The whole cooked rice is glossy. B: The whole cooked rice is not glossy.
• the oil / fat composition of the present invention As shown in Table 6, by adding the oil / fat composition of the present invention to the water during cooking, the oil / fat composition is uniformly emulsified and dispersed in water, and the whole cooked rice is uniformly blended (dispersed) and loosened. Excellent rice was obtained. Furthermore, the cooked rice did not feel the taste derived from the oil / fat composition and had a good gloss.
• Loose rate (%) 100 x [number of A evaluations] / [total number of A evaluations and B evaluations (i.e., 100)]
• Preparation Example 3 Preparation of instant Chinese noodles 1.5 parts by mass of sodium chloride and 0.4 parts by mass of powdered brine (produced by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water to prepare brine. This brackish water was added to 100 parts by weight of flour and mixed for 15 minutes to give a soft noodle dough. Using a noodle roll, rolling was performed in the order of roll gaps of 4.5 mm, 3.0 mm, and 2.0 mm, and then the noodle strip was further rolled with a noodle roll to obtain a noodle strip having a thickness of about 1.25 mm.
• cutting blade # 18 was used to cut into noodle strings (width 1.25 mm), and the noodle strings were further cut to a length of about 30 cm to obtain raw Chinese noodles.
• the obtained raw Chinese noodles were steamed for 3 minutes using a steamer to obtain steamed Chinese noodles.
• 80 g of steamed Chinese noodles were immersed in 100 mL of a loosening solution using the emulsified composition of Example 22 among the above-mentioned loosening solutions and molded into a columnar shape having a diameter of 10 cm on a wire mesh.
• the prepared instant Chinese noodles were reconstituted with boiling water for 4 minutes.
• the noodles that had been reconstituted with hot water were unraveled quickly and easily just by unraveling the noodles 2-3 times with chopsticks.

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• 2016
  • 2016-07-01 JP JP2016131502A patent/JP6755731B2/ja active Active
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