JP2006055080A - Oil and fat composition for kneading and food using the same - Google Patents
Oil and fat composition for kneading and food using the same Download PDFInfo
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Abstract
Description
本発明は、練り込み用油脂に関する。さらに詳しくは、食品の食感、機能を向上させる練り込み用油脂組成物で、特にバッター使用食品の食感を向上させ、調理後数時間その食感を維持し、チルド保存後もできたて時の食感を提供することができ、また、フライ製品に簡便に風味を付与することができるバッター液用油脂組成物及びバッター粉、バッター液、それらを用いた揚げ物、あるいは、麺のほぐれ性、食感を向上させる作用をもった麺練り込み用油脂組成物およびそれを用いた麺類に関するものである。 The present invention relates to fats and oils for kneading. More specifically, it is an oil and fat composition for kneading that improves the food texture and function of food, especially the food texture of batter used food, maintains its texture for several hours after cooking, and is freshly made after chilled storage The batter liquid oil composition and batter powder, batter liquid, fried foods using them, or noodle loosening The present invention relates to an oil and fat composition for kneading noodles having an effect of improving the texture and noodles using the same.
油脂は食品に対して非常に多岐にわたる作用を示すが、この機能を十分に発揮させるためには油脂が食品中にそれぞれの状況で求められる状態で存在する必要がある。
油脂と水とは相反する性質を持つため、油脂を食品中に十分混合させるために、たとえば、（１）乳化油脂の形態をとる、（２）乳化剤を添加する等のさまざまな工夫がなされている。
乳化油脂を使用する場合、水系食品への分散は容易であるものの、水と混ざりあった状態であるため、使用できる油脂や素材などの設計に制限があり、また、保存性に留意する必要があるなど扱いが煩雑であった。
一方、機能的に組み合わされた乳化剤を添加すると、かなりの効果はあるものの、特定の条件下では十分機能が発揮されないといった問題があった。
Oils and fats exhibit a wide variety of actions on foods, but in order to fully exhibit this function, oils and fats need to be present in foods in a state required in each situation.
Since fats and oils have opposite properties, various ideas such as (1) taking the form of emulsified fats and oils (2) adding emulsifiers have been made in order to sufficiently mix the fats and oils in the food. Yes.
When emulsified oils and fats are used, it is easy to disperse in water-based foods, but because they are mixed with water, there are limitations on the design of usable oils and materials, and it is necessary to pay attention to storage stability. The handling was complicated.
On the other hand, the addition of functionally combined emulsifiers has a considerable effect, but there is a problem that the function is not sufficiently exhibited under specific conditions.
上記従来技術を具体的に示すと、たとえばバッター液に油脂を練り込む場合が挙げられる。バッター使用食品として代表的なものは、天ぷら、及びパン粉を使ったフライ類であるが、天ぷら、フライ類の衣は、揚げたてのサクサクした食感が好まれるため、これまでにも油脂を用いた種々の衣改良方法が提案されている。
例えば、卵黄、食用油、水、乳化剤等を含む乳化剤を用いることで、花咲きよくからっとした揚げ物を製造する方法（特許文献1）、２０〜５０％の液状油脂と加熱ゲル化性原料を含むＯ／Ｗ乳化バッターを用いた揚げ物により、食感を向上させる方法（特許文献2）、小麦粉に対して卵黄固形分１０〜２０％、食用油脂２０〜１００％を含有したものを基として水とともに乳化するバッター液により、食感を改良する方法（特許文献3）、液状油を含む油溶性物質と水和性難溶高分子と増粘性可溶高分子を含有する衣材よりなるバッター液により、食感を改良する方法（特許文献4）、油脂、米粉、ＨＬＢ８以上の乳化剤、微粒シリカゲルからなるバッター用非水系乳化分散物、油脂及び地下でんぷん類を含む穀物微粉砕物を主成分とした、非水系乳化分散物を用いる方法（特許文献5、6）等が提案されている。
When the said prior art is shown concretely, the case where fats and oils are kneaded in a batter liquid will be mentioned, for example. Typical foods used for batters are tempura and fried foods using bread crumbs, but tempura and fried foods are preferred because they have a fresh and crispy texture. Various clothing improvement methods have been proposed.
For example, by using an emulsifier containing egg yolk, edible oil, water, emulsifier, etc., a method for producing fried foods that are well-flowered (Patent Document 1), containing 20-50% liquid fat and heat-gelling raw material A method of improving the texture by fried food using an O / W emulsified batter (Patent Document 2), with water containing 10 to 20% egg yolk solids and 20 to 100% edible fats and oils with wheat A method of improving the texture with a batter solution to be emulsified (Patent Document 3), a batter solution comprising an oil-soluble substance containing liquid oil, a hydrated hardly soluble polymer and a thickening soluble polymer. , A method for improving the texture (Patent Document 4), fats and oils, rice flour, emulsifiers of HLB8 or more, non-aqueous emulsion dispersion for batter consisting of fine silica gel, finely pulverized grains containing fats and fats and underground starch , Non-water A method using a system emulsified dispersion (Patent Documents 5 and 6) has been proposed.
一方、澱粉との組み合わせや風味油を配合する方法（特許文献7〜9）、乳化剤と特定の物性を有する油を用いた練り込み油を用いる方法（特許文献10）、さらには乳化剤を機能成分とするものとしては、飽和ジグリセリンモノ脂肪酸エステルと飽和ソルビタン脂肪酸エステルを含有するフライ衣用改良剤を使用する方法（特許文献11）等も提案されている。
これらはいずれも有効な機能を示すものの、簡易に、安定に、安価で風味の優れた揚げ物を作るという点では改良の余地があり、またポリソルベートを有効作用成分としているものは見当たらない。
なお、練り込み用油脂の他の用途としては、麺への練り込み用途があり、たとえば、油脂にポリグリセリン脂肪酸エステルを配合することにより、こしが強く歯ごたえのある食感を有し、荷崩れが少ない麺類を製造する方法が提案されているが（特許文献12）、期待される機能としてはほぐれ効果に関する記載はなく、また配合される乳化剤も本発明品とは異なる。
また、乳化剤を作用成分とする麺ほぐれ剤が提示されているが（特許文献13〜15）、ポリソルベートに関する記載はない。
On the other hand, a combination with starch and a method of blending flavor oil (Patent Documents 7 to 9), a method using a kneading oil using an emulsifier and an oil having specific physical properties (Patent Document 10), and further an emulsifier as a functional component For example, a method of using an improving agent for frying clothes containing a saturated diglycerin monofatty acid ester and a saturated sorbitan fatty acid ester (Patent Document 11) has been proposed.
Although these all exhibit effective functions, there is room for improvement in terms of making fried foods that are simple, stable, inexpensive, and excellent in flavor, and there are no products that use polysorbate as an active ingredient.
Other uses of kneading fats and oils include kneading into noodles. For example, by blending polyglycerin fatty acid ester with fats and oils, the texture is strong and chewy, Has been proposed (Patent Document 12), but there is no description regarding the unraveling effect as an expected function, and the emulsifier to be blended is also different from the product of the present invention.
Moreover, although the noodle loosening agent which uses an emulsifier as an active ingredient is shown (patent documents 13-15), there is no statement about polysorbate.
本発明の目的は、食品製造上における上記課題を克服し、食品中での油脂の機能を十分発揮させるために水系成分への分散性を向上させた練り込み用油脂組成物を提供することにある。具体的には、常温及びチルド保存後も、できたての自然な食感を再現することができるフライ等の揚げ物、およびほぐれ性、茹で、のび、食感を向上させた麺類を製造するための練り込み用油脂組成物を提供することにある。 An object of the present invention is to provide an oil and fat composition for kneading that overcomes the above-mentioned problems in food production and has improved dispersibility in water-based components in order to fully exhibit the function of the oil and fat in food. is there. Specifically, to produce fried foods such as fried foods that can reproduce the fresh natural texture even after storage at normal temperature and chilled, and noodles with improved looseness, boiled, stretched and textured It is providing the oil-fat composition for kneading | mixing.
本発明者らは、上記課題に鑑み鋭意研究した結果、ポリソルベートを配合した油脂を用いることにより、バッター液への分散性にすぐれ簡易に、安価に、安定的に製造可能な風味、食感にすぐれた揚げ物の提供が可能であることを見出した。また、安定的に、簡易に麺帯に分散し、ほぐれ性、適度な茹で、のび防止、食感を向上させるといった作用を有する油脂組成物を提供するに至った。
すなわち、本発明は０．０５〜１０重量％のポリソルベートを含有することを特徴とする練り込み用油脂組成物である。
さらに本発明は、ポリソルベートに加えて、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン有機酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、レシチンから選ばれる１種類または２種類以上を含有することを特徴とする練り込み用油脂組成物である。
また、本発明は前記練り込み用油脂組成物を用いてなるバッター液、バッター粉、揚げ物、麺類である。
As a result of diligent research in view of the above problems, the present inventors have obtained a flavor and texture that can be easily and inexpensively and stably manufactured with excellent dispersibility in batter liquid by using fats and oils blended with polysorbate. We found that it is possible to provide excellent fried foods. In addition, the present invention has provided an oil and fat composition that is stably and easily dispersed in a noodle band and has the functions of loosening, moderate boiledness, prevention of spreading and improving texture.
That is, the present invention is an oil and fat composition for kneading characterized by containing 0.05 to 10% by weight of polysorbate.
In addition to polysorbate, the present invention is 1 selected from glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, and lecithin. It is an oil-fat composition for kneading characterized by containing the kind or 2 or more types.
Moreover, this invention is the batter liquid, batter powder, fried food, and noodles which use the said fats and oils composition for kneading | mixing.
ポリソルベートを配合した練り込み用油脂組成物を用いることによって、食感、風味のより優れた揚げ物、麺類を提供できる。 By using an oil and fat composition for kneading containing polysorbate, it is possible to provide fried foods and noodles with better texture and flavor.
本発明におけるポリソルベートは、ソルビタン脂肪酸エステルにエチレンオキシド２０モルを付加させた非イオン性界面活性剤で、ポリソルベート２０（ポリオキシエチレン（２０）ソルビタンモノラウレート）、ポリソルベート６０（ポリオキシエチレン（２０）ソルビタンモノステアレート）、ポリソルベート６５（ポリオキシエチレン（２０）ソルビタントリステアレート）、ポリソルベート８０（ポリオキシエチレン（２０）ソルビタンモノオレエート）が用いられる。分散性、溶解性の問題から、ポリソルベートが親油性であることが好ましい。
ポリソルベートの油脂組成物に対する含量は、０．０５〜１０重量％、好ましくは０．１〜５重量％、さらに好ましくは０．１〜３重量％である。０．０５重量％未満ではその機能が充分発揮されず、また１０重量％を越えると油脂組成物の風味が大きく損なわれる。
The polysorbate in the present invention is a nonionic surfactant obtained by adding 20 mol of ethylene oxide to a sorbitan fatty acid ester. Polysorbate 20 (polyoxyethylene (20) sorbitan monolaurate), polysorbate 60 (polyoxyethylene (20) sorbitan) Monostearate), polysorbate 65 (polyoxyethylene (20) sorbitan tristearate), polysorbate 80 (polyoxyethylene (20) sorbitan monooleate) are used. From the viewpoint of dispersibility and solubility, the polysorbate is preferably lipophilic.
The content of the polysorbate with respect to the oil or fat composition is 0.05 to 10% by weight, preferably 0.1 to 5% by weight, and more preferably 0.1 to 3% by weight. If it is less than 0.05% by weight, the function is not sufficiently exhibited, and if it exceeds 10% by weight, the flavor of the oil and fat composition is greatly impaired.
本発明において油脂組成物の主成分は油脂となるが、油脂としては以下のようなものが挙げられる。すなわち、食用の大豆油、菜種油、コーン油、パーム油、パームオレイン、綿実油、落花生油、紅花油、ひまわり油、米油、小麦胚芽油、大豆胚芽油、ぶどう油、ゴマ油、シソ油、パーム核油、やし油、カカオ脂、えごま油、牛脂、ラード、鶏油、魚油、乳脂、MCT及びこれらの水添油、分別油、エステル交換油、さらにはこれらの油を１種或いは２種以上配合して用いられる。
常温で液状油である油をベースとして用いる場合はポリソルベートの溶解性、分散性がある程度必要とされるが、固型脂がベースとなるものについては溶解性、分散性がやや低い場合でも、ポリソルベートを物理的に分散させた状態が維持できるため、比較的設計範囲が広くなる。
In the present invention, the main component of the oil and fat composition is oil and fat, and examples of the oil and fat include the following. Edible soybean oil, rapeseed oil, corn oil, palm oil, palm olein, cottonseed oil, peanut oil, safflower oil, sunflower oil, rice oil, wheat germ oil, soybean germ oil, grape oil, sesame oil, perilla oil, palm kernel Oil, palm oil, cacao butter, sesame oil, beef tallow, lard, chicken oil, fish oil, milk fat, MCT and their hydrogenated oil, fractionated oil, transesterified oil, and one or more of these oils Used in combination.
When using an oil that is a liquid oil at room temperature as a base, the solubility and dispersibility of the polysorbate are required to some extent, but for those based on solid fat, even if the solubility and dispersibility are slightly low, the polysorbate Can be maintained in a physically dispersed state, so that the design range is relatively wide.
本発明におけるレシチンとは、リン脂質を主成分としたもので、食品へ用いられるもので香味良好であれば特に限定されない。一般には大豆より抽出された大豆レシチンが用いられるが、卵由来の卵黄レシチン等も使用できる。ペースト状のクルードレシチン、油脂分を除去した脱脂レシチン、ホスフォリパーゼ等の酵素で処理した酵素処理レシチン、溶剤等で特定の成分割合を高めた分画レシチンも用いられる。それぞれのレシチンはリン脂質を有効成分としており、リン脂質濃度は高いことが望ましいが、他の成分が含まれる場合は有効成分であるリン脂質の含量で本発明品への含まれる量を規定することとなる。
レシチンの添加量としては０．２〜５重量％が望ましい。０．２重量％未満では必要とする離型性が得られず、また５重量％を越えると風味に悪影響を及ぼす。
The lecithin in the present invention is a phospholipid as a main component and is not particularly limited as long as it is used for food and has a good flavor. Generally, soybean lecithin extracted from soybean is used, but egg-derived egg yolk lecithin or the like can also be used. Paste crude lecithin, defatted lecithin from which fats and oils have been removed, enzyme-treated lecithin treated with an enzyme such as phospholipase, and fractionated lecithin with a specific component ratio increased by a solvent or the like are also used. Each lecithin contains phospholipid as an active ingredient, and it is desirable that the phospholipid concentration is high. However, when other ingredients are included, the content of phospholipid as an active ingredient defines the amount contained in the product of the present invention. It will be.
The amount of lecithin added is preferably 0.2 to 5% by weight. If it is less than 0.2% by weight, the required releasability cannot be obtained, and if it exceeds 5% by weight, the flavor is adversely affected.
本発明においては、レシチンの溶解性の向上、離型性の向上等を目的として乳化剤を添加することもできる。添加される乳化剤としてはＨＬＢが比較的低めで親油性の高いもので、いわゆる食品用乳化剤であるグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン有機酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル等が挙げられる。これら乳化剤のうち、レシチンの溶解性がより向上するポリグリセリン脂肪酸エステルがより好ましい。乳化剤の添加量は特に限定されないが、０．０１〜５重量％が望ましく、より好ましくは０．０１〜２重量％である。添加量が多くなると風味に悪影響を与える上、乳化剤そのものの溶解性、分散性が低下する場合がある。
これら乳化剤の組み合わせによっては、それぞれが相互的に作用し、溶解性が高まる機能も期待できる。
In the present invention, an emulsifier can also be added for the purpose of improving the solubility of lecithin, improving the releasability and the like. As the added emulsifier, HLB is relatively low and highly lipophilic, so-called food emulsifier glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin. Examples include condensed ricinoleic acid ester and propylene glycol fatty acid ester. Of these emulsifiers, polyglycerin fatty acid esters that improve the solubility of lecithin are more preferred. Although the addition amount of an emulsifier is not specifically limited, 0.01 to 5 weight% is desirable, More preferably, it is 0.01 to 2 weight%. When the amount added is large, the flavor is adversely affected and the solubility and dispersibility of the emulsifier itself may be lowered.
Depending on the combination of these emulsifiers, the functions of each of them interacting with each other can be expected to increase the solubility.
本発明のバッター用油脂組成物を使用したフライ類は、衣が多孔質となり、ボリューム感がある、パン粉立ちが良い等見栄えのいいものとなる。また、本発明のバッター用油脂組成物を使用した天ぷらの衣は、多孔質となりより軽い食感の衣となる。これは、バッター中に均一に含まれる油脂の作用でバッターの水抜けがよくなると同時に澱粉の糊化、さらには「部分的に焦げてカリカリとなる現象」が促進されるためと考えられる。
バッターとの粘度差、性状差のために油脂組成物が均一に分散していないと上記機能が充分に発揮されないが、本発明のバッター用油脂組成物は非常にすぐれた水系分散性を有しているために、通常のバッターとの相溶性が良好で、簡単な攪拌のみでバッター中に均一に分散することができるため、特別な装置を必要としない。また、明確な理由は定かでないが、多孔質となるためか加熱処理後長時間が経過しても具からの水分の吸収が少ないため衣の軟化が抑制され、できたて時の食感を維持することができる。この効果は調理後にチルド保存を行った場合も同様である。
The fryings using the batter oil-fat composition of the present invention have good appearance such as a porous garment, a sense of volume, and good breading. Moreover, the tempura garment using the batter oil and fat composition of the present invention is porous and has a lighter texture. This is presumably because the action of the fat and oil uniformly contained in the batter improves the batter's drainage, and at the same time promotes the gelatinization of the starch and further “a phenomenon of partial scorching and crunchiness”.
The above functions cannot be fully exerted unless the oil and fat composition is uniformly dispersed due to the difference in viscosity and properties from the batter, but the oil and fat composition for batter of the present invention has a very good aqueous dispersibility. Therefore, the compatibility with a normal batter is good, and since it can be uniformly dispersed in the batter only by simple stirring, no special apparatus is required. Also, the reason is not clear, but because it becomes porous or even after a long time after heat treatment, moisture absorption from the device is small, so the softening of the clothing is suppressed, and the texture of freshly made Can be maintained. This effect is the same when chilled storage is performed after cooking.
本発明のバッター液またはバッター粉は、ポリソルベートを含有する本発明の練り込み用油脂組成物を必須成分として含有するが、その他の原料は特に限定するものではなく、通常、小麦粉・澱粉などの粉体、あるいは市販のバッターミックスと水を含むものが一般的である。代表的なものとして、天ぷら、及びパン粉を使ったフライ類、さらに、たこ焼き・お好み焼きなどのバッターが挙げられる。 The batter liquid or batter flour of the present invention contains the oil composition for kneading of the present invention containing polysorbate as an essential component, but other raw materials are not particularly limited, and are usually flour such as wheat flour and starch. The body or the one containing a commercially available batter mix and water is common. Typical examples include fries using tempura and bread crumbs, and batters such as takoyaki and okonomiyaki.
本発明のバッター粉とバッター液の調製方法には特に制限は無く、ポリソルベートを含有する本発明の練り込み用油脂組成物をあらかじめ他の材料とともに混ぜてなるバッター粉に水を加え、通常通りに混合する方法、水に粉末類を順次加え、最後に油脂組成物を入れ混合する方法、或は水と油脂組成物を予め混合したものに粉等を添加する方法のいずれでも良い。当該油脂組成物のバッター液への添加量は特に限定されるものではないが、バッター液に対して２〜３０重量％程度が適当である。 The method for preparing the batter powder and batter liquid of the present invention is not particularly limited, and water is added to the batter powder obtained by mixing the oil composition for kneading of the present invention containing polysorbate together with other materials in advance, as usual. Either a method of mixing, a method of adding powders sequentially to water, and finally adding and mixing the oil / fat composition, or a method of adding powder to a mixture of water and the oil / fat composition in advance may be used. The amount of the oil / fat composition added to the batter liquid is not particularly limited, but about 2 to 30% by weight with respect to the batter liquid is appropriate.
本発明における麺類とは、ラーメン、うどん、やきそば麺を含む、いわゆる小麦粉類を主成分とする麺類である。麺類には、生で食する生麺、蒸した麺、茹でた麺、さらにはそれらをチルド状態にした麺、冷凍した麺、乾燥した麺、フライした麺などがある。
これら麺類のうち、たとえばうどんの麺帯を調整する場合など、主成分である小麦粉と水、その他副材料である澱粉類等を混合し、麺帯を作るが、本発明の練り込み用油脂組成物は、この製造工程で使用されることとなる。材料は水とともに機械的に混合、練捏されるが、水系であるため、当該油脂組成物は高度な分散力が必要となる。本発明の練り込み用油脂組成物の添加量は、必要とされる機能、および麺帯の種類、性状によって異なるが、通常は主成分である小麦粉に対して０．５〜１０重量％程度となる。
製造された麺は、調理あるいは食されるまでに保存されるが、この際、麺帯同士がひっつくと歩留まりが悪くなったり、食品としての価値が低下することになる。本発明の練り込み用油脂組成物はこういった麺帯の表面の状態を維持し、製品価値の低下を抑制する。他にも、茹でのびの防止や食感改良といった効果もある。
本発明における麺帯への効果について作用機序の詳細は不明であるが、たとえば油脂が麺帯へ分散する際、澱粉との相互作用が生じる結果、茹で時、茹で後の澱粉の変化を抑制しているものと推測される。
The noodles in the present invention are noodles mainly composed of so-called wheat flour, including ramen, udon and yakisoba noodles. Noodles include raw noodles that are eaten raw, steamed noodles, boiled noodles, noodles that are chilled, frozen noodles, dried noodles, and fried noodles.
Among these noodles, for example, when preparing a udon noodle band, the main ingredient wheat flour and water, and other auxiliary materials such as starch are mixed to make a noodle band. The oil composition for kneading of the present invention Things will be used in this manufacturing process. The material is mechanically mixed and kneaded with water, but since it is water-based, the oil / fat composition requires high dispersibility. The amount of the fat and oil composition for kneading of the present invention varies depending on the required function and the type and properties of the noodle band, but is usually about 0.5 to 10% by weight with respect to the flour as the main component. Become.
The produced noodles are stored until they are cooked or eaten. At this time, if the noodle bands are stuck, the yield will be deteriorated or the value as food will be reduced. The fat and oil composition for kneading of the present invention maintains the surface state of such a noodle strip and suppresses the deterioration of the product value. In addition, there are effects such as prevention of boiled bread and improvement of texture.
The details of the mechanism of action for the effect on the noodle band in the present invention are unknown, but for example, when fats and oils are dispersed in the noodle band, the interaction with starch occurs, and as a result, changes in starch after boil are suppressed Presumed to be.
以下に本発明の実施例を示すが、本発明の主旨はこれに限定されるものではない。 Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
表１に示す配合にて油脂組成物を調製しその性状を確認した。次にこれら調製した油脂組成物のうち、Ａ、Ｃ、Ｇ、およびサラダ油を用いて表２の配合にてバッター液を調製し、このバッター液を用いて天ぷらをフライした。このてんぷらを常温にて５時間放置した後、官能検査を実施した。 An oil and fat composition was prepared with the formulation shown in Table 1 and its properties were confirmed. Next, among these prepared fats and oils compositions, A, C, G, and salad oil were used to prepare a batter solution according to the formulation shown in Table 2, and tempura was fried using this batter solution. The tempura was left at room temperature for 5 hours, and then a sensory test was performed.
表２より、実施例１、２は共に比較例１〜３に比べ、バッター液の調製のしやすさ、バッター液の状態、保存後の天ぷらの評価共に同等以上であった。 From Table 2, Examples 1 and 2 were both equal to or better than Comparative Examples 1 to 3 in the ease of preparation of the batter solution, the state of the batter solution, and the evaluation of the tempura after storage.
表１に示す配合の油脂組成物のうち、Ａ、Ｃ、Ｇ、およびサラダ油を用いて表３の配合にて麺を調製した。麺の調製は、粉に練り水を加え、真空ミキサーにて高速５分、低速７分でミキシング、生地を麺帯にし、圧延、厚さ３ｍｍに調整したのち、切り出しを行った。この麺を沸騰水中９分間茹で、茹で上がった麺を冷水にて１分間冷却。所定の容器にいれ、冷蔵庫で一晩保管したのち、スープをかけたときのほぐれ性、食感の評価を行った。 Noodles were prepared according to the formulation shown in Table 3 using A, C, G, and salad oil among the oil / fat compositions shown in Table 1. The noodles were prepared by adding kneading water to the powder, mixing with a vacuum mixer at a high speed of 5 minutes and a low speed of 7 minutes, turning the dough into a noodle band, adjusting the thickness to 3 mm, and then cutting out. Boil the noodles in boiling water for 9 minutes, and cool the boiled noodles in cold water for 1 minute. After putting it in a predetermined container and storing it in a refrigerator overnight, the looseness and the texture when the soup was applied were evaluated.
表３より実施例３、４共に比較例４、５に比べ、ほぐれ性、食感共に優れていた。
From Table 3, both Examples 3 and 4 were superior in both looseness and texture compared to Comparative Examples 4 and 5.
Claims (6)
Noodles using the oil-fat composition for kneading according to any one of claims 1 to 3.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2010233539A (en) * | 2009-03-31 | 2010-10-21 | Nisshin Foods Kk | Deep-fry batter flour mix, and deep-fried food |
| WO2015093401A1 (en) * | 2013-12-19 | 2015-06-25 | 花王株式会社 | Oil-in-water emulsion composition for noodles |
| JP2018033335A (en) * | 2016-08-30 | 2018-03-08 | 花王株式会社 | Oil-and-fat composition |
| JP2021007412A (en) * | 2016-08-30 | 2021-01-28 | 花王株式会社 | Oil-and-fat composition |
| JP2021193937A (en) * | 2020-06-15 | 2021-12-27 | 株式会社ニップン | Dried vegetable-containing breader mix |
| JP7474588B2 (en) | 2019-12-05 | 2024-04-25 | 昭和産業株式会社 | Batter Mix |
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- 2004-08-20 JP JP2004240734A patent/JP2006055080A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010233539A (en) * | 2009-03-31 | 2010-10-21 | Nisshin Foods Kk | Deep-fry batter flour mix, and deep-fried food |
| WO2015093401A1 (en) * | 2013-12-19 | 2015-06-25 | 花王株式会社 | Oil-in-water emulsion composition for noodles |
| JP2015133953A (en) * | 2013-12-19 | 2015-07-27 | 花王株式会社 | Oil-in-water type emulsion composition for noodle strip |
| CN105828622A (en) * | 2013-12-19 | 2016-08-03 | 花王株式会社 | Oil-in-water emulsion composition for band-shaped noodles |
| CN105828622B (en) * | 2013-12-19 | 2019-08-23 | 花王株式会社 | Band-like wheaten food O/W emulsion composition |
| JP2018033335A (en) * | 2016-08-30 | 2018-03-08 | 花王株式会社 | Oil-and-fat composition |
| JP2021007412A (en) * | 2016-08-30 | 2021-01-28 | 花王株式会社 | Oil-and-fat composition |
| JP7474588B2 (en) | 2019-12-05 | 2024-04-25 | 昭和産業株式会社 | Batter Mix |
| JP2021193937A (en) * | 2020-06-15 | 2021-12-27 | 株式会社ニップン | Dried vegetable-containing breader mix |
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