JP2002199851A - Noodle modifier, and method for producing noodle using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a noodle modifier solving such problems caused when noodles are stored for a long time, as adhesion of noodle strips with each other, and deterioration of a palate feeling of noodles. SOLUTION: This noodle modifier comprises sucrose fatty acid ester where HLB is <=2. The other version of noodle modifier is a powdery one obtained by spray-drying an emulsifier liquid or an emulsifier each containing (A) sucrose fatty acid ester where HLB is >=5, (B) at least one kind selected from the group comprising lecithin, glycerine fatty acid ester, organic acid monoglyceride, polyglyceryl fatty acid ester, and sorbitan fatty acid ester, (C) edible oil and fat, and (D) a saccharide compound. These modifiers are respectively added to raw material powder such as wheat when making noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a modifying agent for noodles obtained by kneading wheat flour or buckwheat flour as a main raw material, adding water, salt or brackish water thereto and kneading the mixture. The present invention relates to a method for producing used noodles.

[0002]

2. Description of the Related Art Noodles are excellent foods that have an excellent texture and can be eaten by simple cooking. Conventionally, in order to obtain the characteristics of such noodles, thickening polysaccharides such as alginic acid, xanthan gum, and guar gum have been added to the noodle dough. However, although the noodle quality is improved by adding these thickening polysaccharides,
There is a disadvantage that the noodle strings adhere (bind) during storage due to the high moisture content of the noodles.

[0003] In order to solve this drawback, it has been practiced to spray oils and fats on the surface of the noodles and to spray powder.

[0004] However, when spraying fats and oils, if a large amount of fats and oils is used, the noodles become oily and unpleasant in appearance, which is not preferable. In particular, in Japanese-style noodles such as udon and soba, the appetite is lost if the surface of the juice has glare and oil. For this reason, it is conceivable to add hot water once before eating, loosen the noodles, discard hot water, and add hot water again.However, even if this operation is performed, if the amount of added fats and oils is large, Oil floats on the surface of the surface.

[0005] Further, when dusting powder, it is necessary to frequently clean the noodle-making apparatus and the noodle packing apparatus in which the powdered dust is scattered in order to keep the noodle-making environment clean. In addition, when battered noodles are boiled, the batter is reattached to the noodles in the boiled water and the texture of the boiled noodles is reduced. There's a problem.

In order to reduce the above-mentioned disadvantages, fats and oils are not used alone, but polyglycerol fatty acid esters, which are esters of polyglycerin having an average degree of polymerization of 4 to 12 and saturated or unsaturated fatty acids having 8 to 24 carbon atoms, and A method of preparing and treating an acidic O / W emulsion having a pH of 2 to 5 using a sucrose fatty acid ester having an HLB value has been proposed (see JP-A-8-38083). In this method, the amount of oil floating on the surface of the udon or buckwheat juice is reduced, since the amount of oil floating on the surface of the udon or buckwheat is reduced because the oil and fat are treated with a smaller amount of oil and fat than when spraying the noodle surface only as described above. In particular, the effect of preventing the noodle strings from adhering during long-term storage was not satisfactory.

[0007]

Means for Solving the Problems As a result of intensive studies on a technique capable of preventing the adhesion of noodle strings to each other for a long period of time, the present inventor kneaded a specific sucrose fatty acid ester into the noodle dough, or The present inventors have found that, by kneading an emulsifier solution prepared using a specific sucrose fatty acid ester, which has been spray-dried, into a noodle dough, the adhesion of noodle strings can be prevented for a long period of time.

That is, the first noodle modifier according to the present invention comprises a sucrose fatty acid ester having an HLB of 2 or less.

[0009] The second noodle modifier according to the present invention is HLB.
It is obtained by spray-drying an emulsifier solution containing five or more sucrose fatty acid esters (A) and saccharide compounds (D).

In the second noodle modifier, the emulsifier liquid further comprises at least one selected from the group consisting of lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, and sorbitan fatty acid ester. Emulsifier (B) in some cases. In addition, the emulsifier liquid may contain an edible fat / oil (C).

In the second noodles modifier, the mixing ratio of the component (B) to 100 parts by weight of the component (A) is from 0 to 50.
0 parts by weight, and the total of the components (A) and (B) is 100
It is preferable that the blending ratio of the component (C) is 0 to 300 parts by weight with respect to parts by weight.

Further, in the second noodles modifier,
The total amount of the component (A), the component (B) and the component (C) is 5 to 5.
It is preferably 60% by weight, and the component (D) is preferably 95 to 40% by weight.

The first method for producing noodles according to the present invention is characterized in that the first noodles modifier is directly added to the raw material powder, that is, added by powder mixing to produce noodles. In that case,
It is preferable that the sucrose fatty acid ester is produced at a ratio of 0.05 to 3.0% by weight based on the raw material powder.

In the first production method, during the noodle-making step, it is preferable to immerse the noodles in a 0.1 to 5.0% by weight dispersion of the second noodle modifier.

The second method for producing noodles according to the present invention is characterized in that the second noodles modifier is added to the raw material powder directly or in a state of being dispersed in water in advance to produce noodles. In this case, it is preferable that the component (A), the component (B) and the component (C) are produced in a proportion of 0.05 to 3.0% by weight based on the raw material powder.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION First Noodles Modifier The first noodles modifier is made of a low HLB sucrose fatty acid ester having an HLB of 2 or less, and is usually used by mixing the sucrose fatty acid ester alone with noodle dough in powder form. Examples of the constituent fatty acids include a saturated fatty acid or an unsaturated fatty acid having 12 to 22 carbon atoms, or a mixture thereof.
The ester is appropriately selected so that the HLB value of the ester is 2 or less.

2. Second Noodles Modifier (A) Component The (A) component used in the second modifier is a sucrose fatty acid ester, and has an HLB value of 5 or more. Examples of the fatty acid to be composed include a saturated fatty acid or an unsaturated fatty acid having 12 to 22 carbon atoms, or a mixture thereof, and are appropriately selected so that the HLB value of the ester is 5 or more.

(B) Component The (B) component used in the second modifier is at least one selected from the group consisting of lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, and sorbitan fatty acid ester. Is a seed.

Lecithin is a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and phosphatidylserine. Lecithin includes crude lecithin containing fats and oils, high-purity lecithin purified by a solvent, and lysolecithin obtained by subjecting them to enzyme treatment, and the like.

The glycerin fatty acid ester (monoglyceride) is a monoester of glycerin and a fatty acid, and the fatty acid includes a saturated fatty acid or an unsaturated fatty acid having 12 to 22 carbon atoms, or a mixture thereof.

The organic acid monoglyceride is obtained by further esterifying an organic acid with the above-described monoglyceride, and examples thereof include lactic acid monoglyceride, citrate monoglyceride, succinic acid monoglyceride, and diacetyltartaric acid monoglyceride.

The polyglycerin fatty acid ester is a polyglycerin having an average degree of polymerization of 2 to 10 in which a fatty acid is ester-bonded. Constituent fatty acids have 12 to 12 carbon atoms
22 saturated fatty acids or unsaturated fatty acids or a mixture thereof.

The sorbitan fatty acid ester is a sorbitan, sorbite or sorbide esterified with a fatty acid. Constituent fatty acids include saturated fatty acids or unsaturated fatty acids having 12 to 22 carbon atoms or mixtures thereof.

It is preferable that the emulsion particles in the emulsion are finer, but it is preferable to mix the component (B) because the emulsion particles can be made finer.

(C) The edible oils and fats used in the second modifier include plant oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, palm kernel oil, and coconut oil. Animal fats and oils, such as lard, beef tallow, and fish oil, and their transesterified oils and hydrogenated oils can be used. In particular, among these fats and oils, fats and oils that are liquid at ordinary temperature are preferable.
Further, as the raw material fats and oils, the above fats and oils may be used alone or as a mixture of two or more kinds.

(D) Component Examples of the saccharide compound used in the second modifier include monosaccharides such as fructose and glucose, disaccharides such as sucrose and lactose, polysaccharides such as dextrin, and sugar alcohols such as sorbitol. Is mentioned. These may be used alone or as a mixture of two or more.

The compounding ratio of the component (B) in the second modifier is as follows:
The amount is preferably 0 to 500 parts by weight based on 100 parts by weight of the component (A). The effect of the component (B) appears when the mixing ratio of the component (B) is about 10 parts by weight or more with respect to 100 parts by weight of the component (A) as a result of the examination.
When the blending ratio of the component (B) exceeds 500 parts by weight, the amount of the sucrose fatty acid ester becomes relatively small, and it becomes difficult to prepare a stable emulsifier solution or emulsion, and as a result, the expected performance is obtained. There is a possibility that it cannot be obtained.

The mixing ratio of the component (C) is desirably 0 to 300 parts by weight based on 100 parts by weight of the total of the components (A) and (B). If the amount of the component (C) exceeds 300 parts by weight, there is a possibility that the rolling and forming will be hindered. In addition, a more preferable range is 50 to 100 parts by weight.

The mixing ratio of the component (D) to the total amount of the components (A), (B) and (C) is (A + B
+ C) component: (D) component = 5 to 60% by weight: 95 to 40
% By weight. (A + B + C) component is 5
When the amount is less than% by weight, the amount of the noodle modifier added at the time of production must be increased, which is disadvantageous economically and tends to reduce the effect of suppressing the binding between the noodle strings. on the other hand,
If the (A + B + C) component exceeds 60% by weight, powdering may be difficult.

Preparation of Modifier As a second modifier, an emulsifier solution is prepared by using the components (A) and (D), preferably the component (B), or alternatively, the emulsifier liquid is added to the emulsion (C). The oil-in-water emulsion is prepared by adding the components, and the emulsifier solution or the emulsion is obtained by spray drying.

These emulsifier liquids and emulsified liquids bind to the surface of starch granules in raw material powder such as wheat flour to form a hydrophobic film. By forming a hydrophobic film on the surface of the starch granules, the starch does not absorb water more than necessary, and thus the moisture that can be hydrated with gluten contained in the wheat flour is sufficiently maintained. As a result, the formation of a gluten structure is promoted, and a noodle string (noodle body) having a firm feeling is completed. In addition, since the emulsifier liquid has a lubricating action, uniform dough kneading becomes possible. In addition, during the storage of the noodles, the noodle strings gradually bind to the surface of the noodles, thereby suppressing the binding of the noodle strings. These effects can be achieved only by preparing an emulsifier liquid or an emulsion in advance.

Although the HLB of the whole modifier composition may be changed by mixing the components (A) to (D), there is no problem because the blend improves the balance between emulsifiers.

For the preparation of the emulsifier liquid or the emulsion, an emulsifier such as a homomixer, a homogenizer, a colloid mill and the like generally used in the food industry can be used.
Spray drying is not particularly limited as long as the above-mentioned emulsifier liquid or emulsion can be dried while being atomized to obtain a powdery modifier.

When preparing an emulsifier solution or an emulsion, in addition to the above-mentioned components, a stabilizer such as sodium carboxymethylcellulose, carrageenan, crystalline cellulose, sodium caseinate or the like may be used in combination unless the object of the present invention is hindered. I don't care.

3. Manufacturing method of noodles Noodles are generally manufactured by a procedure of mixing, compounding, aging, rolling and cutting raw materials. After cutting, boiled or steamed and then packaged, it will be commercialized as boiled noodles or steamed noodles,
Moreover, if it is packaged without boiling or steaming, it will be commercialized as raw noodles. Furthermore, if it is frozen and stored after boiling or steaming, it is commercialized as frozen noodles or chilled noodles. In the case of raw noodles, the noodles are eaten by boiling or steaming the noodles on the consumer, and otherwise, the noodles are eaten on the consumer by boiling the noodles or warming them with hot water. Specific examples of the noodles include Chinese style noodles such as ramen, tanmen, and yakisoba, Japanese style noodles such as udon noodles and soumen, and European style cup noodles and bag noodles such as spaghetti.

The mixture of the above-mentioned ingredients is mainly made of wheat flour and / or buckwheat flour, to which water, salt, or brine is added, and if necessary, a physical property enhancer for improving the elasticity and viscosity of the noodles. And mixing. In the present invention, at the time of mixing the raw materials, the first or second modifier is added to the raw material. First
Can be added to the dough material by powder mixing. The second modifier may be added by dispersing it in advance in water added at the time of mixing the raw materials, or may be added by powder mixing.

Here, in the first noodles modifier, the above-mentioned low HLB sucrose fatty acid ester is contained in an amount of 0.05 to 3.0% by weight, more preferably 0.1% by weight, based on a raw material powder such as wheat flour.
Used to be added at 5 to 2.0% by weight. The second noodle modifier is a component (A), a component (B) and a component (C).
It is used so that the total amount of the components may be added to the raw material powder in an amount of 0.05 to 3.0% by weight, more preferably 0.5 to 2.0% by weight. In each case, the emulsifier component was 0.0
If the content is less than 5% by weight, the effect of suppressing a decrease in texture and the effect of suppressing binding between noodle strings tend to be low. On the other hand, if the content exceeds 3.0% by weight, the cost of the target product increases, and the flavor may be impaired by the emulsifier, which is disadvantageous.

When the first noodle modifier is kneaded into the noodle dough, the effect of the present invention can be obtained by immersing the noodles in the aqueous dispersion of the second noodle modifier during the noodle-making process. It can be even higher. Specifically, it is preferable to immerse the boiled noodles after preparation, for example, at the time of cooling after boiling the noodles, and as the target product, frozen noodles or chilled noodles are suitable.

Here, the concentration of the dispersion is from 0.1 to
It is preferably 5.0% by weight, more preferably 0.5 to 2.0% by weight. When the concentration of the dispersion is less than 0.1% by weight, the effect of suppressing the binding between the noodle strings is not so expected. When the concentration exceeds 5.0% by weight, the cost of the product increases, and the flavor is enhanced by the emulsifier. This is inconvenient because it may be damaged.

4. Effects The present inventors have conducted intensive studies on the effects of the above-mentioned modifiers on noodles, and as a result, have found the following matters.

That is, in the first modifier, low H
By kneading the LB sucrose fatty acid ester into the noodle dough, the sucrose fatty acid ester oozes at the interface (surface) of the noodles during storage of the noodles, so that the binding of the noodle strings is suppressed. In addition, it is difficult to obtain the texture improvement effect as high as the second modifier with the first modifier. However, instead of fats and oils, low H
By adding LB sucrose fatty acid ester, the generation of frictional heat due to stirring during mixing of the raw materials is suppressed,
By improving the slip between the gluten films, the spreadability of the gluten film can be improved, and thereby a texture having a chewy texture due to the gluten formation can be obtained.

In the second modifier, (1) an emulsifier preparation prepared by using a sucrose fatty acid ester and another emulsifier and / or an edible oil / fat promotes the hydration of gluten, and imparts a unique firmness to noodles. (2) Since the emulsifier formulation oozes out at the interface of the noodles during storage of the noodles, binding between the noodle strings is suppressed, and (3) the spray-dried product of the emulsifier formulation is excellent in water. Have good dispersibility.

[0043]

EXAMPLES Examples and comparative examples of the present invention will be described below, but the present invention is not limited thereto.

1. Preparation of Modifier In the composition shown in Table 1 below, Examples 1 to 6 and Comparative Examples 1 to
No. 4 noodles modifier was prepared.

In detail, except for Example 6 and Comparative Examples 3 and 4, a modifier was prepared by the following method. That is,
The emulsifier components (component A + component B), edible fats and oils (component C), and dextrins (component D) shown in Table 1 were blended in the proportions shown in the table to obtain a total of 100 parts by weight of a mixture. Water was added at a ratio of 300 parts by weight to 100 parts by weight of the mixture, and the mixture was stirred while being heated to prepare an emulsion or an emulsifier solution. The preparation was performed using a TK auto-homomixer (8000 rpm, 5 minutes), followed by a high-pressure homogenizer at 150 kgf. In addition, at the time of preparation, the order of addition of each component does not matter. Then, the obtained emulsified liquid or emulsifier liquid is applied to a rotating disk (atomizer, 1
(1,000 rpm), and sprayed with hot air at 120 ° C. while atomizing to obtain a powdery modifier.

On the other hand, in Example 6 and Comparative Example 4,
The sucrose fatty acid esters shown in Table 1 were used as they were as modifiers. In Comparative Example 3, the emulsifier component (A component + B component), the edible fat / oil (C component), and the dextrin (D component) shown in Table 1 were simply powder-mixed at the ratios shown in the table. A modifier was obtained.

[0047]

[Table 1]

2. Test Example 1 (Boiled Udon) Udon was prepared by the following procedure. The modifier used for the test was
These are the modifiers of Examples 1 to 5 and Comparative Examples 1 and 3.

(1) Blending Table 2 shows the blending ratios of the raw material powder, modifier, water and salt.
The modifier was added to the raw material powder by powder mixing.

[0050]

[Table 2]

(2) Preparation method Mixing: universal mixer, beater, 143 rpm, 10 minutes Composite: 3 times Aging: 25 ° C., 20 minutes Rolling: 5 times Cutting: No. 12 cutting edge, roll thickness 2 mm Boiling: 98 ° C. Storage for 20 minutes: 5 ° C, 2 hours.

(3) Evaluation Items and Methods Evaluation of the looseness of the noodles: The state of adhesion between the noodle strings of the udon preserved for a predetermined time was visually evaluated (evaluation of boiled noodles). Separately, raw noodles that were not boiled were placed in a plastic bag and stored at 5 ° C. for 6 hours, then taken out of the plastic bag and the state of adhesion between the noodle strings was visually evaluated (evaluation of raw noodles). . The preservation conditions in this evaluation are the strictest conditions for preserving the noodles, since the preservation is performed at 5 ° C. where the aging of the starch is most advanced. Therefore, if a good loosening property is obtained in this evaluation, it is considered that the adhesion between the noodle strings is prevented for a long time even in an actual market.

Evaluation of texture of noodles: After evaluation of looseness, the boiled noodles were evaluated. This evaluation was performed as a sensory test using 20 monitors, and the highest evaluation rank was adopted (hereinafter the same).

(4) Results Table 3 shows the results of each evaluation item.

[0055]

[Table 3] (Evaluation of looseness) ：: Very good looseness ○: Good △: Slightly adhered ×: Adhered (evaluation of texture) ：: Stiff and extremely good ○: Good △: Slightly good ×: Noodle Is messing around

3. Test Example 2 (Frozen Udon) Frozen udon was prepared by the following procedure. The modifiers used in the tests are the modifiers of Examples 2, 3, and 6 and Comparative Examples 2 and 4.

(1) Mixing The mixing ratio of each component was the same as in Test Example 1, and the modifier was added to the raw material powder by powder mixing.

(2) Preparation method Mixing: Universal mixer, beater, 143 rpm, 10 minutes Aging: 25 ° C., 30 minutes Composite: 3 times Aging: 25 ° C., 30 minutes Rolling: 5 times Cutting: No. 12, cutting roll Thickness 2 mm Boil: 98 ° C, 20 minutes Draining: 25 ° C, 2 minutes blast Freezing storage: -20 ° C, 2 weeks.

With respect to the mixture containing the modifier of Example 6, after draining after boiling, a part of the noodle strings was added to a 1% by weight dispersion of the modifier of Example 3 at room temperature. Soak for a minute,
Thereafter, the same drainage was performed, and the resultant was frozen and stored.

(3) Evaluation items and methods Evaluation of the looseness of the noodles: Boiled udon preserved for a predetermined time for 4 minutes, cooled with tap water, stored at 5 ° C. for 2 hours, and visually observed the state of adhesion between the noodle strings. (Evaluation of boiled noodles).

Evaluation of texture of noodles: After evaluation of looseness, the boiled noodles were evaluated.

(4) Results Table 4 shows the results of each evaluation item.

[0063]

[Table 4] (Evaluation of looseness) ：: Very good looseness ○: Good △: Slightly adhered ×: Adhered (evaluation of texture) ：: Stiff and extremely good ○: Good △: Slightly good ×: Noodle Is messing around

4. Test Examples 3 to 5 (Soba) Soba was prepared by the following procedure. In the test example 3, the modifiers subjected to the test were the modifiers of Examples 1, 2, 4 and Comparative Example 1,
Test Example 4 is the modifier of Example 3 and Comparative Example 1, and Test Example 5 is the modifier of Example 2 and Comparative Example 1.

(1) Mixing Table 5 shows the mixing ratio of the raw material powder, the modifier and the water. The modifier was added to the raw material powder by powder mixing.

[0066]

[Table 5]

(2) Preparation method Mixing: universal mixer, beater, 143 rpm, 10 minutes Composite: 3 times Aging: 25 ° C., 20 minutes Rolling: 5 times Cutting: No. 22 cutting edge, roll thickness 1 mm Boiling: 98 ° C. Storage for 4 minutes: 5 ° C, 2 hours.

(3) Evaluation Items and Methods The evaluation of the looseness of the noodles: The state of adhesion between the noodle strings stored for a predetermined time was visually evaluated (evaluation of boiled noodles). Also,
Separately, unboiled raw buckwheat was placed in a plastic bag and stored at 5 ° C. for 6 hours, then taken out of the plastic bag and the state of adhesion between the noodle strings was visually evaluated (evaluation of raw noodles).

Evaluation of texture of noodles: After the evaluation of looseness, the boiled noodles were evaluated.

(4) Results Table 6 shows the results of each evaluation item.

[0071]

[Table 6] (Evaluation of looseness) ：: Very good looseness ○: Good △: Slightly adhered ×: Adhered (evaluation of texture) ：: Stiff and extremely good ○: Good △: Slightly good ×: Noodle Is messing around

In Test Example 4, the noodle strings of the raw noodle of Comparative Example 1 were easily cut. In Test Example 5, in the noodle strings of Comparative Example 1, both the raw noodles and the boiled noodles were easily cut, and had a rough texture.

[0073]

According to the present invention, it is possible to obtain noodles having little adhesion between noodle strings and having a good texture even during long-term storage.

Claims (7)

[Claims] 1. A noodle modifier comprising a sucrose fatty acid ester having an HLB of 2 or less. 2. A noodle modifying agent obtained by spray drying an emulsifier solution containing (A) a sucrose fatty acid ester having an HLB of 5 or more and (D) a saccharide compound. 3. The method according to claim 1, wherein the emulsifier liquid further comprises (B) lecithin,
The noodle modifying agent according to claim 2, comprising at least one emulsifier selected from the group consisting of glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, and sorbitan fatty acid ester. 4. The noodle modifying agent according to claim 2, wherein the emulsifier liquid further comprises (C) an edible fat or oil. 5. A method for producing noodles, comprising adding the noodle modifier according to claim 1 to raw material powder by powder mixing to produce noodles. 6. The method for producing noodles according to claim 5, wherein
The noodle modifier according to any one of claims 2 to 4,
A method for producing noodles, comprising immersing noodles in a 1 to 5.0% by weight dispersion. 7. A method for producing noodles, comprising adding the noodle modifying agent according to any one of claims 2 to 4 to a raw material powder directly or in a state of being previously dispersed in water to produce noodles. .