WO2021065520A1

WO2021065520A1 - Agent for improving loosening properties of noodles

Info

Publication number: WO2021065520A1
Application number: PCT/JP2020/035132
Authority: WO
Inventors: 海山縣; 采香佐藤; 千弘石川; 三四郎齋藤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2019-09-30
Filing date: 2020-09-16
Publication date: 2021-04-08
Also published as: JPWO2021065520A1; TW202119937A

Abstract

An agent for improving the loosening properties of noodles, said agent comprising, as an active ingredient, component (A) that is a granular material satisfying the following requirements: (1) having a starch content of 75 mass% or more; and (2) showing a degree of swelling in cold water at 25°C of 5-40 inclusive.

Description

Unraveling agent for noodles

The present invention relates to a loosening improver for noodles.

As a technique for improving the looseness of noodles, there is one described in Patent Document 1 (Japanese Unexamined Patent Publication No. 2018-85959). The document describes that an aqueous dispersion containing modified starch and glycerin fatty acid ester having a viscosity of 100 mPa · s or less in a 10 mass% aqueous solution is adhered to the surface of noodles to improve the looseness of noodles. ing.

JP-A-2018-85959

However, as a result of the examination by the present inventors, it became clear that there is still room for improvement in terms of improving the looseness of the noodles.

According to the present invention, the following unraveling improver for noodles, a method for producing noodles, a method for improving unraveling of noodles, and a method for shortening the reconstitution time of noodles at the time of eating are provided.
[1] A loosening improver for noodles containing the following ingredient (A) as an active ingredient.
Component (A): Powder granules satisfying conditions (1) and (2) (1) Starch content is 75% by mass or more (2) Cold water swelling degree at 25 ° C is 5 or more and 40 or less [2] The component (A) The loosening improver for noodles according to [1], which contains 15% by mass or more and 100% by mass or less of the whole loosening improving agent for noodles.
[3] The loosening improver for noodles according to [1] or [2], wherein the raw material from which the starch is derived is one or more selected from the group consisting of cassava, corn and rice.
[4] The loosening improver for noodles according to any one of [1] to [3], wherein the component (A) is a granulated product or a pulverized product of the granulated product.
[5] The loosening improver for noodles according to any one of [1] to [4], wherein the component (A) further satisfies the following condition (3).
(3) The low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less [6]. The unraveling improver for starch according to any one of [1] to [5], wherein the component (A) further satisfies the following condition (4).
(4) The content of the fraction under the sieve with a mesh opening of 0.5 mm is 40% by mass or more and 100% by mass or less [7] Noodles are one kind selected from instant noodles and chilled noodles [1]. To [6] The loosening improver for noodles according to any one of the items.
[8] Component (B): The loosening improver for noodles according to any one of [1] to [7], which further contains acetylated tapioca starch.
[9] The loosening improver for noodles according to [8], wherein the content of the component (B) with respect to the content of the component (A) is 0.2 or more and 5 or less in terms of mass ratio.
[10] The loosening improver for noodles according to [8] or [9], which is for instant noodles.
[11] Ingredient (C): The loosening improver for noodles according to any one of [1] to [7], which further contains egg white.
[12] The loosening improver for noodles according to [11], wherein the content of the component (C) with respect to the content of the component (A) is 0.005 or more and 0.5 or less in terms of mass ratio.
[13] The loosening improver for noodles according to [11] or [12], which is for chilled noodles.
[14] A method for producing noodles, which comprises a step of applying the loosening improver for noodles according to any one of [1] to [13] to noodles.
[15] The step of applying the noodle loosening improver to noodles is a step of blending the noodle loosening improver into the noodle dough.
The method for producing noodles according to [14], further comprising a step of producing the dough.
[16] The method for producing noodles according to [14], wherein the step of applying the noodle loosening improver to noodles is a step of adding the noodle loosening improver to the surface of the noodles.
[17] A method for improving noodle loosening, which comprises applying the noodle loosening improver according to any one of [1] to [13] to noodles.
[18] A method for shortening the reconstitution time of noodles at the time of eating, which comprises applying the loosening improver for noodles according to any one of [1] to [13] to the noodles.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.
For example, according to the present invention, the noodles obtained by the method for producing noodles in the present invention are provided.
Further, according to the present invention, the use of the loosening improver for noodles in the present invention for producing noodles is provided.

According to the present invention, noodles having excellent looseness can be obtained.

Hereinafter, embodiments of the present invention will be described. Unless otherwise specified, "-" in the numerical range represents the following from the above, and includes all the numerical values at both ends. Further, in the present embodiment, the composition may contain each component alone or in combination of two or more.

(Unraveling agent for noodles)
In the present embodiment, the loosening improver for noodles contains the following component (A) as an active ingredient. The component (A) is a powdery substance that satisfies the following conditions (1) and (2).
(1) Starch content is 75% by mass or more (2) Cold water swelling degree at 25 ° C is 5 or more and 40 or less

(Ingredient (A))
Specifically, the component (A) is a powdery substance containing starch as a main component. Here, the powdery granular material includes at least one of the powdery material and the granular material, and may include both the powdery material and the granular material.

Regarding the condition (1), the component (A) contains 75% by mass or more of starch, preferably 80% by mass or more, more preferably 85% by mass, based on the whole noodle loosening improver, from the viewpoint of improving the loosening property of the noodles. Contains% by mass or more.
Further, there is no limit to the upper limit of the starch content in the component (A), which is 100% by mass or less based on the total amount of the loosening improver for noodles, but 99.5% by mass or less depending on the properties of the noodles. It may be 99% by mass or less.

Regarding the condition (2), from the viewpoint of improving the looseness of the noodles, the cold water swelling degree of the component (A) is 5 or more, preferably 6 or more, and more preferably 6.5 or more.
From the same viewpoint, the cold water swelling degree of the component (A) is 40 or less, preferably 35 or less, more preferably 20 or less, still more preferably 17 or less, still more preferably 13 or less, and even more preferably 12. Hereinafter, it is particularly preferably 11 or less.
Here, the method for measuring the cold water swelling degree of the component (A) will be described in the section of Examples.

In the component (A), the starch is, for example, starch for foods, and various-derived starches can be used. For example, as starch, one or more kinds are appropriately selected from starches such as corn starch, potato starch, tapioca starch, wheat starch, rice starch; and processed starch obtained by chemically, physically or enzymatically processing these starches. be able to. From the viewpoint of improving the looseness of noodles, the starch is preferably one or more selected from tapioca starch, corn starch and rice starch, and more preferably one or more selected from tapioca starch and corn starch. There are two types.
From the same viewpoint, the raw material from which starch is derived is preferably one or more selected from the group consisting of cassava, corn and rice.

The component (A) preferably further satisfies the following condition (3) from the viewpoint of improving the looseness of the noodles and shortening the reconstitution time.
(3) Low molecular weight starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less.

First, the peak molecular weight of the low molecular weight starch is preferably 3 × 10 ³ or more, and more preferably 8 × 10 ³ or more, from the viewpoint of improving the looseness of the noodles.
From the same viewpoint, the peak molecular weight of the low molecular weight starch, preferably at 5 × 10 ⁴ or less, more preferably 3 × 10 ⁴ or less, more preferably 1.5 × 10 ⁴ or less. The method for measuring the peak molecular weight of the low molecular weight starch will be described in the section of Examples.

The amylose content in the raw material starch of the low molecular weight starch is preferably 5% by mass or more, more preferably 12% by mass or more, still more preferably 22% by mass or more, from the viewpoint of improving the looseness of the noodles. It is even more preferably 40% by mass or more, even more preferably 45% by mass or more, still more preferably 55% by mass or more, and particularly preferably 65% by mass or more. The upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

As starch having an amylose content of 5% by mass or more, which is a raw material of low molecular weight starch, corn starch such as high amylose corn starch and corn starch, tapioca starch, sweet potato starch, horse belly starch, wheat starch, high amylose wheat starch, rice starch, and One or more selected from the group consisting of processed starch obtained by chemically, physically or enzymatically processing these raw materials can be used. From the viewpoint of improving the looseness of noodles, the starch having an amylose content of 5% by mass or more is one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and more preferably high amylose cornstarch. is there. As the high amylose cornstarch, for example, one having an amylose content of 40% by mass or more is available. Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.

The content of the low molecular weight starch in the component (A) is preferably 3% by mass or more, more preferably 8% by mass or more, still more preferably 13% by mass or more, from the viewpoint of improving the looseness of the noodles. is there.
From the same viewpoint, the content of the low molecular weight starch in the component (A) is preferably 45% by mass or less, more preferably 35% by mass or less, and further preferably 25% by mass or less.

Here, the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch and enzyme-treated starch from the viewpoint of excellent production stability, and more preferably. Is an acid-treated starch.

The conditions of acid treatment for obtaining acid-treated starch are not limited, and for example, the treatment can be carried out as follows.
First, starch and water having an amylose content of 5% by mass or more, which are raw materials, are added to the reactor, and then an acid is further added. Alternatively, acid water in which an inorganic acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.

Specific examples of the acid used for acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.

Regarding the acid treatment reaction conditions, for example, the inorganic acid concentration during the acid treatment is preferably 0.05 normality (N) or more and 4N or less, and more preferably 0.1N or more and 4N or less, from the viewpoint of stably obtaining the acid-treated starch. It is preferably 0.2N or more and 3N or less, more preferably. From the same viewpoint, the reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, further preferably 35 ° C. or higher and 65 ° C. or lower, and the reaction time is 0 from the same viewpoint. .5 hours or more and 120 hours or less is preferable, 1 hour or more and 72 hours or less is more preferable, and 1 hour or more and 48 hours or less is further preferable.

When the component (A) contains low-molecular-weight starch, specifically, the component (A) contains low-molecular-weight starch and starch other than low-molecular-weight starch. As the starch other than the low molecular weight starch in the component (A), for example, it can be selected and used from the above-mentioned starches. Preferably, the starch other than the low molecular weight starch in the component (A) is one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and cross-linked starch thereof.

Further, as another preferable example of the component (A), one kind or two or more kinds selected from the group consisting of pregelatinized cornstarch and pregelatinized high amylose cornstarch can be mentioned.

The component (A) is preferably a granulated product or a pulverized product of the granulated product from the viewpoint of improving the looseness of the noodles.

Regarding the particle size of the component (A), the component (A) preferably further satisfies the following condition (4) from the viewpoint of improving the texture of the tongue.
(4) The content of the fraction under the sieve of a sieve having an opening of 0.5 mm is 40% by mass or more and 100% by mass or less.

That is, the content of the fraction under the sieve of the sieve having an opening of 0.5 mm in the component (A) is preferably 40% by mass or more with respect to the entire component (A) from the viewpoint of improving the texture of the tongue. It is more preferably 60% by mass or more, still more preferably 80% by mass or more.
From the same viewpoint, the content of the fraction under the sieve of the sieve having an opening of 0.5 mm is, for example, 100% by mass or less with respect to the entire component (A).

Further, the content of the fraction on the sieve of the sieve having a mesh size of 0.038 mm in the component (A) is preferably 50 mass by mass with respect to the entire component (A) from the viewpoint of making the texture of the noodles preferable. % Or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more.
From the same viewpoint, the content of the fraction on the sieve of the sieve having a mesh size of 0.038 mm in the component (A) is, for example, 100% by mass or less, and is, for example, 99% by mass with respect to the entire component (A). It may be% or less, preferably 97% by mass or less, and more preferably 95% by mass or less.

In the present embodiment, the content of the component (A) in the noodle loosening improver is preferably 15% by mass or more with respect to the entire noodle loosening improver from the viewpoint of improving the loosening property of the noodles. It is preferably 20% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, and even more preferably 46% by mass or more.
Further, there is no limit to the upper limit of the content of the component (A) in the noodle loosening improver, which is 100% by mass or less, but may be 99% by mass or less, for example, from the viewpoint of making the texture preferable. Therefore, it is preferably 85% by mass or less, more preferably 80% by mass or less, and further preferably 75% by mass or less.
Further, the loosening improver for noodles may be composed of the component (A) or may contain a component other than the component (A).

For example, the loosening improver for noodles preferably further contains component (B): acetylated tapioca starch. At this time, the loosening improver for noodles is preferably for instant noodles.
As the component (B), those having various acetyl group contents can be used, but from the viewpoint of improving the loosening property of the noodles, the acetyl group content of the modified starch is preferably 0.2% by mass or more, and more. It is preferably 0.3% by mass or more, preferably 2.5% by mass or less, more preferably 2.0% by mass or less, still more preferably 1.5% by mass or less, still more preferably 1. It is 0% by mass or less. The method for measuring the acetyl group content of modified starch will be described later in the section of Examples.

The content of the component (B) in the noodle loosening improver is preferably 1% by mass or more, more preferably 5% by mass, based on the entire noodle loosening improver from the viewpoint of improving the texture of the noodles. As mentioned above, it is more preferably 10% by mass or more, even more preferably 20% by mass or more, and even more preferably 30% by mass or more.
From the viewpoint of improving the looseness of the noodles, the content of the component (B) is, for example, 85% by mass or less, preferably 80% by mass or less, more preferably 80% by mass or less, based on the total amount of the loosening improver for noodles. It is 70% by mass or less.

The content of the component (B) with respect to the content of the component (A) is preferably 0.2 or more, more preferably 0.3 or more, still more preferably 0.3 or more in terms of mass ratio from the viewpoint of improving the texture of the noodles. It is 0.5 or more, and even more preferably 1.2 or more.
Further, from the viewpoint of improving the looseness of the noodles, the content of the component (B) with respect to the content of the component (A) is preferably 5 or less, more preferably 4 or less.

In addition, the loosening improver for noodles preferably further contains the component (C): egg white. At this time, the loosening improver for noodles is preferably for chilled noodles.
Raw egg white, powdered egg white, or the like can be used as the component (C), and it is preferable to use powdered egg white from the viewpoint of improving ease of handling.

The content of the component (C) in the noodle loosening improver is preferably 0.5% by mass or more, more preferably 1% or more, based on the whole noodle loosening improver from the viewpoint of improving the texture of the noodles. It is by mass% or more, more preferably 2% by mass or more, and even more preferably 4% by mass or more.
From the same viewpoint, the content of the component (C) is, for example, 85% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 20% by mass or less, based on the total amount of the loosening improver for noodles. Is 15% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, and particularly preferably 6% by mass or less.
The content of the component (C) with respect to the content of the component (A) is preferably 0.005 or more, more preferably 0.01 or more, still more preferably 0.01 or more in terms of mass ratio from the viewpoint of improving the texture of the noodles. It is 0.02 or more.
From the same viewpoint, the content of the component (C) with respect to the content of the component (A) is preferably 0.5 or less, more preferably 0.3 or less, still more preferably 0.2 or less in terms of mass ratio. is there.

In addition, the loosening improver for noodles preferably further contains component (D): gluten. At this time, the loosening improver for noodles is preferably for chilled noodles or buckwheat noodles.
The gluten of the component (D) is obtained from grains such as wheat and rye, but is preferably derived from wheat. Further, as the gluten, active gluten obtained by extracting wheat protein from wheat flour into a dry powder is preferable. Examples of active gluten include those produced by a flash-drying method in which raw gluten is cut into small pieces and dried in an air stream, or raw gluten is added with an acid or alkali to prepare a gluten dispersion, which is then sprayed into dry hot air. Examples thereof include those manufactured by a spray-drying method of drying.

The content of the component (D) in the noodle loosening improver is preferably 5% by mass or more, more preferably 10% by mass, based on the entire noodle loosening improver from the viewpoint of improving the texture of the noodles. As mentioned above, it is more preferably 15% by mass or more, and even more preferably 20% by mass or more.
From the viewpoint of improving the looseness of the noodles, the content of the component (D) is, for example, 85% by mass or less, preferably 60% by mass or less, more preferably 60% by mass or less, based on the total amount of the loosening improver for noodles. It is 40% by mass or less, more preferably 25% by mass or less.

The content of the component (D) with respect to the content of the component (A) is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.1 or more in terms of mass ratio from the viewpoint of improving the texture of the noodles. It is 0.2 or more.
Further, from the viewpoint of improving the looseness of the noodles, the content of the component (D) with respect to the content of the component (A) is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, and even more. It is preferably 1.5 or less, more preferably 1.0 or less, and particularly preferably 0.35 or less.

In addition to the above-mentioned components (A) to (D), the loosening improver for noodles includes various flours such as strong flour, semi-strong flour, and medium-strength flour, and buckwheat flour as raw materials for flour, as long as the effects of the present invention are not impaired. , Corn flour, rye flour, barley flour, oats flour, rice flour may be blended. Among the flour raw materials, examples of wheat flour include durum wheat flour in addition to the above.
Further, the unraveling improver for noodles may be blended with unprocessed starch other than the above-mentioned starch and modified starch which has been subjected to processing such as esterification, etherification, and cross-linking. In addition, as an auxiliary raw material, the loosening improver for noodles includes salt; kansui; egg powder other than the component (C) such as egg yolk powder and whole egg powder; material powder such as yam powder, matcha, seaweed powder, and vegetable powder: Dietary fibers such as refractory starch, konjak, glucomannan; thickeners such as xanthan gum, guar gum, locust bean gum, alginic acid and its salts, agar, gelatin, pectin; fats and oils such as animal and vegetable fats and oils, emulsified fats and oils, shortening; Emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester; inorganic salts such as carbonate and phosphate; proteins other than component (D) such as soybean protein and casein; other sorbit, ethyl alcohol, transglutaminase and the like Enzyme agents and the like can also be blended.

Next, a method for producing a loosening improver for noodles will be described.
The method for producing the loosening improver for noodles includes, for example, a step of preparing the component (A). Further, when the loosening improver for noodles contains a component other than the component (A), a step of mixing the component (A) with the other component may be further included.

Here, when the component (A) contains low-molecular-weight starch, the component (A) can be obtained by, for example, a production method including the following steps.
(Step of preparing low molecular weight starch) A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more to obtain a low molecular weight starch having ^{a peak molecular weight of 3 × 10 3} or more and 5 × 10 ^{4 or less.}
(Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more. The process of granulating.

The step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more into low molecular weight starch. The decomposition referred to here refers to decomposition accompanied by a reduction in the molecular weight of starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.

Further, in the granulation step, a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
In the case of extruder treatment, usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.

For example, by the step of heat-gelatinizing the specific raw material, the component (A) having a cold water swelling degree satisfying a specific condition can be obtained.
Further, the granulated product obtained by heat gelatinization is pulverized, sieved, and appropriately adjusted in size, if necessary, to satisfy the above-mentioned particle size conditions such as condition (4). A) granules, powders or mixtures thereof may be obtained.

In the present embodiment, since the unraveling improver for noodles contains the ingredient (A) as an active ingredient, it is possible to obtain noodles having excellent unraveling properties. Further, by using the loosening improver for noodles in the present embodiment, it is possible to shorten the time for reconstitution of noodles at the time of eating, for example. Further, according to the present embodiment, for example, it is possible to make the balance between the looseness of the noodles and the texture preferable.

Further, in the present embodiment, the method for improving the loosening of noodles includes applying a loosening improving agent for noodles to noodles.
Further, in the present embodiment, the method for shortening the reconstitution time of noodles at the time of eating includes applying a loosening improver for noodles to noodles.
Next, the noodles will be described.

(noodles)
Examples of the types of noodles to which the loosening improver for noodles of the present embodiment is applied include buckwheat noodles, udon noodles, Chinese noodles, pasta, cold wheat, and plain noodles, and are preferably selected from buckwheat noodles, udon noodles, and Chinese noodles. It is a seed, more preferably one selected from buckwheat noodles and Chinese noodles. As for the forms of noodles, raw noodles, dried noodles (including semi-dried noodles), boiled noodles, steamed noodles, instant noodles, and refrigerated noodles that are stored and distributed after being boiled or steamed are refrigerated. (Chilled noodles) may be used, but it is preferably one selected from instant noodles and chilled noodles.

The noodles are preferably one type selected from instant noodles and chilled noodles from the viewpoint of stably improving the looseness.
From the same viewpoint, the noodles are preferably frozen noodles that are frozen after noodle making, before heating or after heating, more preferably frozen pasta, and even more preferably frozen pasta that is frozen after noodle making and heating. Is.
Examples of the method for heating the noodles include boiling, steaming, and heating in a microwave oven.
Examples of the method for heating the frozen noodles after freezing include boiling, steaming, and microwave heating, and microwave heating is preferable.

Next, a method for producing noodles will be described. In the present embodiment, the method for producing noodles includes, for example, a step of applying the above-mentioned loosening improver for noodles to noodles.
Here, there is no limitation on the timing of applying the noodle loosening improver. For example, by applying the noodle loosening improver at the stage of preparing the noodle dough, the noodle loosening improver may be kneaded into the dough. , The unraveling improver for noodles may be applied to the noodle strings after the noodles are made.

When applying the noodle loosening improver at the stage of preparing the noodle dough, for example, in the noodle manufacturing method, the step of applying the noodle loosening improver to the noodles is the step of blending the noodle loosening improver into the noodle dough. The method for producing noodles further includes a step of making dough.
In the process of blending the noodle loosening improver into the noodle dough, the noodle loosening improver may be mixed with other raw materials before the dough is prepared, or after the dough is prepared, the noodle loosening improver is added. It may be kneaded into the dough.

When the loosening improver for noodles is blended in the noodle dough, the blending amount is preferably 0.5% by mass or more, more preferably 1% by mass or more, based on the whole dough from the viewpoint of improving the loosening property of the noodles. More preferably, it is 5% by mass or more.
Further, from the viewpoint of improving the texture of the noodles, when the loosening improver for noodles is blended in the noodle dough, the blending amount is preferably 30% by mass or less, more preferably 16% by mass or less, based on the whole dough. It is even more preferably 10% by mass or less, and even more preferably 9% by mass or less.

Further, when the loosening improver for noodles is applied to the noodle wire after the noodles are made, for example, in the method of manufacturing noodles, in the step of applying the loosening improver for noodles to the noodles, the loosening improver for noodles is added to the surface of the noodles. This is a step of adhering the noodles to the surface of the noodles.
Examples of the method of adding the loosening improver for noodles to the surface of noodles include spraying and dropping. Further, after the noodle loosening agent is added to the surface of the noodles, the noodle loosening agent may be uniformly distributed, so that the whole may be softened.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

The following materials were mainly used as raw materials.
Semi-strong flour: Special number one, Nisshin Flour Mills Strong flour: Aution, Nisshin Flour Mills buckwheat flour: Tomizawa Shoten durum flour: Durum semolina flour, Tomizawa Shoten cornstarch: J-Oil Mills, cornstarch Y
High amylose cornstarch: J-Oil Mills, HS-7, amylose content 70% by mass
Powder Granules 1: Powder Granules Obtained in Production Example 1 Powder Granules 2: Powder Granules Obtained in Production Example 1 Powder Granules 3: Powder Granules Obtained in Production Example 1 Acetylated Tapioca Starch: Starch gluten obtained in Production Example 2: A-glu GB, powdered egg white manufactured by Glyco Nutrition Foods Co., Ltd .: Sankirara RS, pH adjuster formulation for boiling tank manufactured by Taiyo Kagaku Co., Ltd .: New Men Salt, manufactured by Fuso Chemical Industry Co., Ltd.

(Manufacturing Example 1)
A powdery granule containing acid-treated starch was produced as low-molecular-weight starch by the following method.

(Manufacturing method of acid-treated high amylose cornstarch)
High amylose cornstarch was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. A hydrochloric acid aqueous solution prepared at 4.25 N was added thereto with stirring in an amount of 1/9 times the mass ratio of the slurry, and the reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the following method, the peak molecular weight was 1.2 × 10 ^4.

(Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow velocities: 0.5 mL / min
Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing _{5 mM NaNO 3 Column temperature: 40 ° C.}
Analytical volume: 0.2 mL
(3) The detector data was collected by software (multi-station GPC-8020modelII data collection ver5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
For the calibration curve, pullulan having a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used.

(Manufacturing method of powder and granules)
79% by mass of β-starch (cornstarch), 20% by mass of acid-treated high amylose cornstarch obtained by the above method, and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform. The mixture was heat-treated under pressure using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 450 g / min Water: 17% by mass
Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet
Outlet temperature: 100-110 ° C
Screw rotation speed 250 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to about 10% by mass.

Next, the dried heated paste was crushed with a desktop cutter crusher and then sieved with a JIS-Z8801-1 standard sieve. The sieved heated pastes were mixed at the blending ratios shown in Table 1 to prepare powder granules 1 to 3. In addition, the degree of swelling of each powder and granular material in cold water was measured by the method described later.

(Measuring method of cold water swelling degree)
(1) The sample was heated and dried at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dried substance was calculated from the obtained moisture value.
(2) In terms of the amount of dry substance, 1 g of the sample is dispersed in 50 mL of water at 25 ° C., gently stirred in a constant temperature bath at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Desktop Centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) manufactured by Hitachi Koki Co., Ltd., and separated into a precipitation layer and a supernatant layer.
(3) The supernatant layer was removed, the mass of the precipitate layer was measured, and this was designated as B (g).
(4) The mass when the precipitated layer was dried to dryness (105 ° C., constant weight) was defined as C (g).
(5) The value obtained by dividing B by C was defined as the degree of cold water swelling.

(Manufacturing Example 2)
Acetylated tapioca starch was produced by the following method.
In a 500 mL separable flask, tapioca starch (manufactured by J-Oil Mills) was used, and water was added to 160 g of starch so that the starch dry matter equivalent mass concentration with respect to the slurry mass was 38% (dry starch weight / slurry weight). Prepared. After adjusting the temperature of the obtained slurry to 30 ° C., 2.2 g of vinyl acetate was added at pH 8.4, and then an aqueous sodium hydroxide solution was added dropwise at appropriate times to keep the pH within the set value of ± 0.03 until the reaction was completed. It was maintained and reacted for 60 minutes. Then, 3% by mass sodium hydroxide was added to the slurry to neutralize it to pH 6, washed and dehydrated, and then dried to obtain acetylated tapioca starch. When the acetyl group content was measured by the method described later, the acetyl group content of the obtained acetylated tapioca starch was 0.5% by mass.

Here, the "acetyl group content" was measured by the following method.
(1) After the starch sample is heated and dried at 130 ° C., the moisture content is measured using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX-50), and the amount of dried substance is determined from the obtained moisture value. Calculated.
(2) 50 mL of water and several drops of a 1.0 w / v% phenolphthalein ethanol solution were added to a starch sample of 5 g in terms of dry mass.
(3) A 0.1 N aqueous sodium hydroxide solution was added until the red color of the liquid (2) did not disappear, then 8 mL of a 0.45 N aqueous sodium hydroxide solution was added, and the mixture was vigorously stirred at room temperature for 30 minutes.
(4) Titration was carried out with 0.2N hydrochloric acid until the red color of the solution disappeared, and the titration value A (mL) was determined.
(5) As a blank, 25 mL of a 0.45N sodium hydroxide aqueous solution was similarly titrated with 0.2N hydrochloric acid until the red color of the solution disappeared, and a titration value B (mL) was determined.
(6) The acetyl group content was calculated from the following formula.
Acetyl group content = [(titration value B-titration value A) x hydrochloric acid normality x 0.43 x 100] ÷ sample mass (in the above formula, sample mass = 5 g, hydrochloric acid normality = 0.2N).

(Examples 1 to 6, control example 1)
Instant noodles (Chinese noodles) of each example were produced and evaluated according to the formulations shown in Table 2. The evaluation was conducted by two specialized panelists, and the score was decided by consensus.

(Manufacturing method of instant noodles)
For each example, a loosening improver was prepared in advance according to the formulation shown in Table 2. Then, instant noodles were produced according to the following procedure and conditions.

(Marugame)
Noodles were produced under the following conditions.
[mixing]
Mixing was performed by the following procedure using a noodle maker HR2365 / 01 (manufactured by Philips).
1. 1. The semi-strong powder and the loosening improver were mixed in a bag and put into a noodle maker.
2. Salt, potassium carbonate, Na carbonate, and Na tripolyphosphate were dissolved in water to obtain an aqueous solution.
3. 3. Above 1. in the noodle maker. While mixing the above 2. The aqueous solution obtained in 1 was put into a noodle maker over 1 minute.
4. After the addition of the aqueous solution was completed, mixing was performed for another 1 minute.
5. The dough adhering to the wall surface was removed and mixed for another 8 minutes.

[Rolling-cutting]
The noodle making machine (Terauchi Co., manufactured by LTD) was used under the following conditions.
・ Composite 1 time ・ Dough rest 15 minutes ・ Rolling 4 times ・ Final thickness 1.0-1.4 mm
-Cut out: Square blade 20 (The number following the blade means how many noodle strings there are for a width of 30 mm.)

The obtained noodles were cooked by the following procedure, such as heating and seasoning.
Steaming: Convection oven (Maruzen, SSC-03), steam mode, 98 ° C, 2 minutes Seasoning: Add 26 g of flavored water to 70 g of steamed noodles and mix until the noodles absorb all the flavored water. .. The composition of the seasoning water is shown below.

(Mixing of seasoning water)
Component mass part
Salt 5
Na 5 glutamate
Citric acid 1
Water 1000

Fry: Canola oil at 150 ° C, 2 min
Reconstitution with hot water: Instant noodles were placed in a plastic container, hot water was poured into the container, the lid was closed, and the noodles were allowed to stand for a predetermined time as described below before being evaluated.

(Evaluation)
(Rehydration time)
Instant noodles that had undergone each process from noodle making, steaming, seasoning, and frying under the above conditions were placed in a plastic container, boiling water was added so that the instant noodles were sufficiently immersed, and the noodles were covered and drained. The time for the yield to be 200 or more with respect to the mass of noodles after the hot water was drained and before the hot water was rehydrated was evaluated according to the following criteria, and 2 points or more were passed.
3: 4 minutes 0 seconds or more and less than 4 minutes 30 seconds 2: 4 minutes 30 seconds or more and less than 5 minutes 0 seconds 1: 5 minutes 0 seconds or more

(Unraveling after steaming)
80 g of the instant noodles made was steamed in a steam mode (98 ° C., 2 minutes) of a convection oven, and 70 g of the steamed noodles and 26 g of seasoning water were mixed. The loosening property when the noodles were loosened by hand after absorbing the flavored water was evaluated according to the following criteria, and 2 points or more were passed.
4: Well loosened 3: Slightly adhered but loosened 2: Adhered but loosened with light force 1: Adhered and hard to loosen

(Unraveling after rehydration)
Instant noodles that had undergone each process from noodle making, steaming, seasoning, and frying under the above conditions were placed in a plastic container, boiling water was added so that the instant noodles were sufficiently immersed, and the noodles were covered and drained. The looseness when loosened with chopsticks after being allowed to stand for 5 minutes after draining the water was evaluated according to the following criteria, and 2 points or more were passed.
4: Well loosened 3: Slightly adhered but loosened 2: Adhered but loosened with light force 1: Adhered and hard to loosen

(sensory evaluation)
Instant noodles that had undergone each process from noodle making, steaming, seasoning, and frying under the above conditions were placed in a plastic container, boiling water was added so that the instant noodles were sufficiently immersed, and the noodles were covered and drained. After draining the water, the noodles were rehydrated until the yield with respect to the mass of the noodles before reconstitution was 200 to 205. The texture of the noodles rehydrated in hot water was evaluated based on the criteria, and a score of 2 or more was passed.
4: Good hardness and stickiness 3: Moderate hardness and stickiness 2: Slightly hard and slightly weak but acceptable for noodles 1: Hard and weak and unsuitable for noodles

From Table 2, the instant noodles obtained in the examples had a shorter rehydration time and were excellent in loosening property of the noodles as compared with those of the control example.
Regarding the content of the component (A) in the noodle loosening improver, the loosening after steaming is superior from Examples 2 and 4 to 6 when it is 25% by mass or more and 100% by mass or less, and is 75% by mass or more. It was better when it was 100% by mass or less. In the loosening after reconstitution with hot water, it was excellent when it was 25% by mass or more and 100% by mass or less, and it was more excellent when it was 50% by mass or more and 100% by mass or less. The texture was excellent when it was 25% by mass or more and 100% by mass or less, better than when it was 25% by mass or more and 75% by mass or less, and further excellent when it was 25% by mass or more and 50% by mass or less.
Regarding the content of the component (B) in the noodle loosening improver, from Examples 4 to 6, the loosening after steaming is superior when it is 25% by mass or more and 75% by mass or less, and when it is 25% by mass, It was better. In the loosening after reconstitution with hot water, it was excellent when it was 25% by mass or more and 75% by mass or less, and it was more excellent when it was 25% by mass or more and 50% by mass or less. The texture was excellent when it was 25% by mass or more and 75% by mass or less, and was superior to that when it was 50% by mass or more and 75% by mass or less.
Regarding the content of the component (B) ((B) / (A) in the table) with respect to the content of the component (A), from Examples 4 to 6, in the loosening after steaming, the mass ratio is 0.333 or more. It was excellent when it was 3,000 or less, and it was better when it was 0.333. The unraveling after reconstitution with hot water was excellent when it was 0.333 or more and 3.000 or less, and more excellent when it was 0.333 or more and 1.000 or less. The texture was excellent when it was 0.333 or more and 3.000 or less, and more excellent when it was 1.000 or more and 3.000 or less.

(Examples 7-14, Control Example 2)
The chilled noodles (soba) of each example were produced and evaluated according to the formulations shown in Table 3. The evaluation was conducted by two specialized panelists, and the score was decided by consensus.

(Manufacturing method of chilled noodles)
For each example, a loosening improver was prepared according to the formulation shown in Table 3. All the ingredients including the loosening improver were mixed to produce chilled noodles under the following conditions.

(Marugame)
Noodles were produced under the following conditions.
[mixing]
Mixing was performed by the following procedure using a noodle maker HR2365 / 01 (manufactured by Philips).
1. 1. The semi-strong powder and the loosening improver were mixed in a bag and put into a noodle maker.
2. A saline solution was prepared.
3. 3. Above 1. in the noodle maker. While mixing the above 2. The saline solution obtained in 1 was put into a noodle maker over 1 minute.
4. After the completion of the saline solution, mixing was performed for another 1 minute.
5. The dough adhering to the wall surface was removed and mixed for another 8 minutes.

[Rolling-cutting]
The noodle making machine (Terauchi Co., manufactured by LTD) was used under the following conditions.
・ Composite 1 time ・ Dough rest 15 minutes ・ Rolling 4 times ・ Final thickness 1.0-1.4 mm
-Cut out: Square blade 22 (The number following the blade means how many noodle strings there are for a width of 30 mm.)

The obtained buckwheat was cooked by the following procedure.
Boiled: Convection, water containing 0.10% pH adjuster formulation for boiling tank, 98 ° C, 1.5 minutes Cooling: Tap water 30 seconds, then ice water 30 seconds Draining: 10 times Storage: After boiling 30 g of buckwheat was placed in a plastic cup having a diameter of 10.5 cm, covered, and stored at 4 ° C. overnight. The loosening and texture of buckwheat noodles after storage were evaluated by the following methods.

(Evaluation)
(Unraveling after chilled storage)
The loosening when the buckwheat was lifted with chopsticks after storage was evaluated according to the following criteria, and 2 points or more were passed.
4: Well loosened 3: Slightly adhered but loosened 2: Adhered but loosened with light force 1: Very adhered and not loosened

(Sensory evaluation after chilled storage)
The texture of buckwheat noodles after storage was evaluated according to the following criteria, and 2 points or more were passed.
4: There is a kudzu and the crispness is good 3: There is a little kudzu and the crispness is good 2: There is a slight kudzu and the crispness is a little good 1: There is no kudzu and the crispness is bad

From Table 3, the chilled noodles obtained in the examples had an excellent balance between the looseness of the noodles and the favorable texture as compared with those of the control example.
From Examples 7 to 14, the blending amount of the noodle loosening improver when blended in the noodle dough is 4.0% by mass or more and 14.2% by mass or less with respect to the entire dough from the viewpoint of the loosening property of the noodles. When it was excellent, it was superior when it was 9.4% by mass or more and 14.2% by mass or less. From the viewpoint of texture, it was excellent when it was 4.0% by mass or more and 14.2% by mass or less, and it was more excellent when it was 9.4% by mass or more and 9.9% by mass or less.
The content of the component (A) in the noodle loosening improver is excellent when it is 45.5% by mass or more and 75.5% by mass or less, and 71.4% by mass or more and 75. It was better when it was 5% by mass or less. From the viewpoint of texture, it was excellent when it was 45.5% by mass or more and 75.5% by mass or less, and it was more excellent when it was 71.4% by mass or more and 74.1% by mass or less.
The content of the component (C) in the noodle loosening improver was excellent when it was 1.9% by mass or more and 7.1% by mass or less from the viewpoint of the loosening property of the noodles. From the viewpoint of texture, it was excellent when it was 1.9% by mass or more and 7.1% by mass or less, and it was more excellent when it was 3.7% by mass or more and 7.1% by mass or less.
The content of the component (D) in the noodle loosening improver is excellent when it is 21.4% by mass or more and 54.5% by mass or less from the viewpoint of the loosening property of the noodles, and is 21.4% by mass or more and 28. It was better when it was 6% by mass or less. From the viewpoint of texture, it is excellent when it is 21.4% by mass or more and 54.5% by mass or less, and it is better when it is 21.4% by mass or more and 22.6% by mass or less, and it is 21.4% by mass or more. It was better when it was 22.2% by mass or less.
The content of the component (C) with respect to the content of the component (A) was excellent when the mass ratio was 0.025 or more and 0.1 or less from the viewpoint of the looseness of the noodles. From the viewpoint of texture, it was excellent when it was 0.025 or more and 0.1 or less, and it was more excellent when it was 0.05 or more and 0.1 or less.
The content of the component (D) with respect to the content of the component (A) is excellent when the mass ratio is 0.300 or more and 1.200 or less, and 0.300 or more and 0.400 or less, from the viewpoint of the looseness of the noodles. At that time, it was better. From the viewpoint of texture, it was excellent when it was 0.300 or more and 1.200 or less, and it was better when it was 0.300.

(Preparation Example 1 of Unraveling Improver for Noodles)
The powder granules 3 were used as the component (A), and the acetylated tapioca starch obtained in Production Example 2 was used as the component (B). 40 parts by mass of powder granules 3, 40 parts by mass of acetylated tapioca starch, and 40 parts by mass of potato starch (BP-200, manufactured by J-Oil Mills) were mixed to obtain the loosening improver for noodles of this example. ..

(Preparation example 2 of loosening improver for noodles)
Powder granules 1 were used as the component (A), powdered egg white was used as the component (C), and gluten was used as the component (D). 1200 parts by mass of powder granule 1, 75 parts by mass of powdered egg white, 350 parts by mass of gluten, and 375 parts by mass of Yamaimo powder (Yamaimo powder, manufactured by Otafuku Sauce Co., Ltd.) were mixed to obtain the loosening improver for noodles of this example. It was.

(Preparation Example 3 of Unraveling Improver for Noodles)
Powder granules 2 were used as the component (A), and powdered egg white was used as the component (C). The powder granule 2 was mixed by 100 parts by mass, the powdered egg white by 7 parts by mass, and the strong flour by 300 parts by mass to obtain the loosening improver for noodles of this example.

(Example 15, control example 3)
Pasta (spaghetti of raw pasta) of each example was produced and evaluated by the formulation shown in Table 4. The evaluation was conducted by three specialized panelists, and the score was decided by consensus.

(Pasta manufacturing method)
1. 1. Of the ingredients shown in Table 4, the powder raw material was put into a mixer of a noodle maker (manufactured by Philips, HR2365 / 01), and then the liquid raw material was put over for 30 seconds.
2. The dough was obtained by mixing for a total of 5 minutes.
The dough was extruded with a noodle making cap of 3.2 mm round noodles to obtain noodles.
4. The state of adhesion of the dough into the mixer after noodle making was confirmed (workability evaluation). In addition, the state of adhesion between the obtained noodles, that is, the looseness, was evaluated.
5. The noodles were boiled under the following conditions. The crispness and texture of the obtained noodles were sensory-evaluated.
Boiled: Convection, water containing 0.10% pH adjuster formulation for boiling tank, 98 ° C, 3 minutes to 3 minutes 30 seconds 6. 5. Above. The noodles obtained in the above section were vacuum cooled to 25 ° C. or lower.
7. Then, the noodles were frozen at −30 ° C. for 4 hours.
8. The frozen noodles were microwaved at 700 W for 2 minutes.

(Evaluation)
(Unraveling)
Above 4. The loosening property of the noodles obtained in 1) when loosened by hand was evaluated according to the following criteria, and 2 points or more were passed. The evaluation results are shown in Table 4.
4: Well loosened 3: Slightly adhered but loosened 2: Adhered but loosened with light force 1: Adhered and hard to loosen

(sensory evaluation)
5. Above. The crispness and chewyness of the noodles in the above were evaluated according to the following criteria, and a score of 3 or more was passed. The evaluation results are shown in Table 4.
<Crisp>
4: Very crisp 3: Slightly crisp 2: Not very crisp 1: Poor crisp Above 5. The crispness of the noodles in the above was evaluated according to the following criteria, and a score of 3 or more was passed. The evaluation results are shown in Table 4.
<Cheerful>
4: Very chewy and preferable 3: Somewhat chewy and somewhat preferable 2: Not very chewy and unfavorable 1: Soft and not chewy and totally unfavorable

In Example 15, the pasta was excellent in loosening property, and the pasta after boiling was excellent in crispness and chewyness. In addition, the above step 4. Adhesion to the noodle maker in the noodle maker was also suppressed as compared with Control Example 3, and the workability was excellent.

<Production example of instant noodles (Chinese noodles)>
In Examples 2 and 4, the component (A) was replaced with pregelatinized high amylose cornstarch (manufactured by J-Oil Mills, Gelcol AHF, cold water swelling degree 6.5) instead of powder granular material 1. Except for the above, instant noodles were obtained by the same manufacturing method.

This application claims priority based on Japanese Application Japanese Patent Application No. 2019-178450 filed on September 30, 2019, and incorporates all of its disclosures herein.

Claims

A loosening improver for noodles containing the following ingredient (A) as an active ingredient.
Ingredient (A): Powder granules satisfying conditions (1) and (2) (1) Starch content is 75% by mass or more (2) Cold water swelling degree at 25 ° C is 5 or more and 40 or less
The noodle loosening improver according to claim 1, which contains the component (A) in an amount of 15% by mass or more and 100% by mass or less based on the total amount of the noodle loosening improver.
The loosening improver for noodles according to claim 1 or 2, wherein the raw material from which the starch is derived is one or more selected from the group consisting of cassava, corn and rice.
The loosening improver for noodles according to any one of claims 1 to 3, wherein the component (A) is a granulated product or a pulverized product of the granulated product.
The loosening improver for noodles according to any one of claims 1 to 4, wherein the component (A) further satisfies the following condition (3).
(3) Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 3 or more and 5 × 10 4 or less.
The loosening improver for noodles according to any one of claims 1 to 5, wherein the component (A) further satisfies the following condition (4).
(4) The content of the fraction under the sieve of a sieve having an opening of 0.5 mm is 40% by mass or more and 100% by mass or less.
The loosening improver for noodles according to any one of claims 1 to 6, wherein the noodles are one selected from instant noodles and chilled noodles.
Ingredient (B): The loosening improver for noodles according to any one of claims 1 to 7, further comprising acetylated tapioca starch.
The loosening improver for noodles according to claim 8, wherein the content of the component (B) with respect to the content of the component (A) is 0.2 or more and 5 or less in terms of mass ratio.
The loosening improver for noodles according to claim 8 or 9, which is for instant noodles.
Ingredient (C): The loosening improver for noodles according to any one of claims 1 to 7, further containing egg white.
The loosening improver for noodles according to claim 11, wherein the content of the component (C) with respect to the content of the component (A) is 0.005 or more and 0.5 or less in terms of mass ratio.
The loosening improver for noodles according to claim 11 or 12, which is for chilled noodles.
A method for producing noodles, which comprises a step of applying the loosening improver for noodles according to any one of claims 1 to 13 to noodles.
The step of applying the noodle loosening improver to the noodles is a step of blending the noodle loosening improver into the noodle dough.
The method for producing noodles according to claim 14, further comprising a step of producing the dough.
The method for producing noodles according to claim 14, wherein the step of applying the noodle loosening improver to noodles is a step of adding the noodle loosening improver to the surface of the noodles.
A method for improving noodle loosening, which comprises applying the noodle loosening improver according to any one of claims 1 to 13 to noodles.
A method for shortening the reconstitution time of noodles at the time of eating, which comprises applying the loosening improver for noodles according to any one of claims 1 to 13 to the noodles.