JP5801945B2 - Oil-in-water emulsified composition for noodle band - Google Patents
Oil-in-water emulsified composition for noodle band Download PDFInfo
- Publication number
- JP5801945B2 JP5801945B2 JP2014251715A JP2014251715A JP5801945B2 JP 5801945 B2 JP5801945 B2 JP 5801945B2 JP 2014251715 A JP2014251715 A JP 2014251715A JP 2014251715 A JP2014251715 A JP 2014251715A JP 5801945 B2 JP5801945 B2 JP 5801945B2
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- mass
- oil
- noodle
- water
- emulsion composition
- Prior art date
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- 239000000203 mixture Substances 0.000 title claims description 107
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- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 159000000011 group IA salts Chemical class 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000001593 sorbitan monooleate Substances 0.000 description 1
- 235000011069 sorbitan monooleate Nutrition 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 239000001589 sorbitan tristearate Substances 0.000 description 1
- 235000011078 sorbitan tristearate Nutrition 0.000 description 1
- 229960004129 sorbitan tristearate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229940035023 sucrose monostearate Drugs 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、麺帯製品の製造に好適な水中油型乳化組成物に関する。 The present invention relates to an oil-in-water emulsion composition suitable for the production of noodle strip products.
麺帯食品として、中華麺、パスタ類、うどん等の麺類や、餃子の皮、シューマイの皮等の皮物麺帯が広く食されている。
麺帯は、小麦粉、澱粉等の製麺原料を混ぜ合わせて混練し、得られた麺生地を所望の厚さに圧延して帯状にすることで調製され、この麺帯を用いて種々の麺帯食品が製造される。例えば麺類の製造では、麺帯は切り出されて生麺線となり、この生麺線は目的に応じて生麺、乾麺、蒸麺、即席乾麺等に加工される。
したがって、上記麺生地には、圧延に耐える伸展性と機械的強度が求められる。さらに、圧延時や切り出し時の機械への付着や、切り出した麺線等の固着を防ぐために、麺生地のベタつきを抑えることも求められる。
また、麺帯食品の食味は、一般的には、ソフトでありながら、適度な弾力を有するものが好まれる。
As noodle strip foods, noodles such as Chinese noodles, pasta and udon, and noodle strips such as dumpling skin and shumai skin are widely eaten.
Noodle strips are prepared by mixing and kneading raw materials for noodle production such as wheat flour and starch, and rolling the resulting noodle dough to a desired thickness to form strips. A band food is produced. For example, in the production of noodles, noodle strips are cut into raw noodle strings, and the raw noodle strings are processed into raw noodles, dry noodles, steamed noodles, instant dry noodles and the like according to the purpose.
Therefore, the noodle dough is required to have extensibility and mechanical strength that can withstand rolling. Furthermore, it is also required to suppress stickiness of the noodle dough in order to prevent adhesion to the machine during rolling or cutting and sticking of the cut noodle strings and the like.
In addition, the taste of noodle strip food is generally preferred to be soft and have an appropriate elasticity.
これらの要求を満たすべく、麺生地を改良するための種々の改良剤が検討されてきている。例えば、特許文献１には、多価アルコール類および／または糖アルコール類、食用油脂を含有し、さらにポリグリセリン脂肪酸エステルとレシチン等とを特定量含有する乳化性油脂組成物が耐塩、耐アルコール性に富むことが記載され、この乳化性油脂組成物を麺生地に練り込むことで、製麺性、麺帯の状態、食感が向上したことが記載されている。
また、特許文献２には、界面活性剤相（Ｄ相）乳化法により得られる乳化組成物において、Ｄ相に多価アルコールと親水性乳化剤を、油相に前記親水性乳化剤よりも親水性が低い親油性乳化剤に含有させることで、安定性に優れ、即席麺を含む食品用途に好適な乳化組成物が得られることが記載されている。
In order to satisfy these requirements, various improvers for improving the noodle dough have been studied. For example, Patent Document 1 discloses that an emulsified oil composition containing polyhydric alcohols and / or sugar alcohols, edible oils and fats, and further containing a specific amount of polyglycerin fatty acid ester and lecithin is salt and alcohol resistant. It is described that the emulsifying oil composition is kneaded into the noodle dough, and the noodle-making property, the state of the noodle band, and the texture are improved.
Patent Document 2 discloses that an emulsion composition obtained by a surfactant phase (D phase) emulsification method has a polyhydric alcohol and a hydrophilic emulsifier in the D phase and a hydrophilic property in the oil phase than the hydrophilic emulsifier. It is described that an emulsified composition excellent in stability and suitable for food use including instant noodles can be obtained by containing it in a low lipophilic emulsifier.
本発明は、耐塩・耐アルカリ性に優れる水中油型の乳化組成物であって、麺生地に配合することで、麺生地の表面を滑らかにしてベタつきを抑えるとともに伸展性を向上させることができ、食感及び風味の良好な麺帯食品に仕上げることができる乳化組成物の提供に関する。 The present invention is an oil-in-water emulsified composition excellent in salt resistance and alkali resistance, and by blending in a noodle dough, the surface of the noodle dough can be smoothed to prevent stickiness and improve extensibility, The present invention relates to the provision of an emulsified composition that can be finished into a noodle strip food having a good texture and flavor.
麺生地の調製では、しばしば食塩やかん水を溶解した水が配合される。かん水は、炭酸ナトリウム等のアルカリ性塩を主成分とするため、かん水を含む水はアルカリ性を示す。本発明者らはこの点に着目した。すなわち、高塩濃度下、且つ、アルカリ性条件下における乳化安定性を高めた乳化性改質剤を用いれば、麺生地製造の作業性が向上し、かつ、麺生地改質効果をより効果的に発揮させることができると考えた。
この着想の下、本発明者らが鋭意検討を重ねた結果、油脂、リン脂質、多価アルコール、特定のポリオキシエチレンソルビタン脂肪酸エステル、及び水を特定量含有する水中油型の乳化組成物が、高塩濃度且つアルカリ性条件下においても乳化安定性が高く、この乳化組成物を配合した麺生地はべとつきが抑えられて伸展性にも優れ、この麺生地を用いることで良好な食味の麺帯食品が得られることを見い出した。本発明はこれらの知見に基づき完成させるに至ったものである。
In the preparation of noodle dough, water in which salt and brine are dissolved is often blended. Since brine is mainly composed of an alkaline salt such as sodium carbonate, water containing brine is alkaline. The inventors focused on this point. In other words, the use of an emulsifying modifier that has improved emulsification stability under high salt concentration and alkaline conditions improves the workability of noodle dough production and more effectively improves the effect of noodle dough modification. I thought that it could be demonstrated.
Under these ideas, the present inventors have conducted extensive studies, and as a result, an oil-in-water emulsion composition containing a specific amount of oil, fat, phospholipid, polyhydric alcohol, specific polyoxyethylene sorbitan fatty acid ester, and water is obtained. The noodle dough blended with this emulsified composition has excellent stickiness and excellent extensibility even under high salt concentration and alkaline conditions. I found out that I could get food. The present invention has been completed based on these findings.
本発明は、
ａ：油脂 ２５〜５０質量％、
ｂ：リン脂質 ３〜１２質量％、
ｃ：多価アルコール ３０〜６０質量％、
ｄ：ＨＬＢが１１以上のポリオキシエチレンソルビタン脂肪酸エステル ０．２〜２質量％、及び
ｅ：水 １０〜３０質量％
を含有し、前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対して前記リン脂質の含有量が６質量部以上である、麺帯用水中油型乳化組成物を提供するものである。
また、本発明は、少なくとも穀粉と、水と、前記麺帯用水中油型乳化組成物とを混合して麺帯を調製することを含む、麺帯食品の製造方法を提供するものである。
また、本発明は、前記麺帯用水中油型乳化組成物を用いた麺帯食品を提供するものである。
The present invention
a: Fat and oil 25-50 mass%,
b: 3-12% by mass of phospholipid,
c: Polyhydric alcohol 30-60 mass%,
d: 0.2-2% by mass of polyoxyethylene sorbitan fatty acid ester having HLB of 11 or more, and e: 10-30% by mass of water
An oil-in-water emulsified composition for noodle band is provided, wherein the content of the phospholipid is 6 parts by mass or more with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester.
The present invention also provides a method for producing a noodle strip food, which comprises preparing a noodle strip by mixing at least flour, water, and the oil-in-water emulsified composition for noodle strip.
Moreover, this invention provides the noodle strip foodstuff using the said oil-in-water emulsion composition for noodle strips.
本発明の麺帯用水中油型乳化組成物は、高塩濃度環境下ないしアルカリ性環境下における乳化安定性がより高められている。本発明の麺帯用水中油型乳化組成物を麺生地に配合すれば、麺生地の表面をより滑らかにしてべとつきを抑えるとともに、麺生地の伸展性も大きく向上する。また、この麺生地を用いて製造した麺帯食品は良好な食感及び風味を有する。 The oil-in-water emulsified composition for noodle strips of the present invention has higher emulsion stability in a high salt concentration environment or an alkaline environment. When the oil-in-water emulsified composition for noodle strips of the present invention is blended in the noodle dough, the surface of the noodle dough is made smoother to prevent stickiness and the extensibility of the noodle dough is greatly improved. Moreover, the noodle strip food produced using this noodle dough has a good texture and flavor.
本発明の麺帯用水中油型乳化組成物について以下に詳細に説明する。 The oil-in-water emulsion composition for noodle strips of the present invention will be described in detail below.
本発明の麺帯用水中油型乳化組成物（以下、「本発明の乳化組成物」という。）は、少なくとも油脂（成分ａ）及びリン脂質（成分ｂ）を特定量含有する油相が、少なくとも多価アルコール（成分ｃ）、ＨＬＢが１１以上のポリオキシエチレンソルビタン脂肪酸エステル（成分ｄ）及び水（成分ｅ）を特定量含有する水相中に乳化分散してなる。本発明の乳化組成物は、麺生地の改質に好適に用いられる。 The oil-in-water emulsion composition for noodle strips of the present invention (hereinafter referred to as “the emulsion composition of the present invention”) has at least an oil phase containing a specific amount of fat (component a) and phospholipid (component b). It is emulsified and dispersed in an aqueous phase containing specific amounts of polyhydric alcohol (component c), polyoxyethylene sorbitan fatty acid ester having HLB of 11 or more (component d) and water (component e). The emulsified composition of the present invention is suitably used for modifying noodle dough.
本発明に用いる油脂（成分ａ）は、グリセリンのトリ脂肪酸エステルであり、食用に適する動物性及び植物性の油脂から選ばれる１種又は２種以上を用いることができる。当該植物性油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、パーム油、米油、ひまわり油、胡麻油、及びこれらの硬化油、エステル交換油もしくは分別油から選ばれる１種又は２種以上の油脂が挙げられる。また、前記動物性油脂としては、例えば、ラード、牛脂、魚油、乳脂、豚脂、馬油、及びこれらの硬化油、エステル交換油もしくは分別油から選ばれる１種又は２種以上の油脂が挙げられる。本発明には、植物性油脂が好適に用いられる。
本発明に用いる油脂は、好ましくは２０℃において液状の植物性油脂であることが好ましく、５℃において液状の植物性油脂であることがより好ましい。本明細書において「２０℃において液状の植物性油脂」とは、２０℃において固体脂含量が１質量％以下である植物性油脂を意味する。また、「５℃において液状の植物性油脂」とは、５℃において固体脂含量が１質量％以下である植物性油脂を意味する。油脂の固体脂含量は、日本油化学協会制定の規準油脂分析試験法の２．２．９固体脂含量 ＮＭＲ法 に記載の方法に従い測定することができる。
The fat (component a) used in the present invention is a glycerin tri-fatty acid ester, and one or more selected from animal and vegetable fats and oils suitable for food can be used. The vegetable oil is selected from, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and hardened oils, transesterified oils or fractionated oils thereof. 1 type, or 2 or more types of fats and oils are mentioned. Examples of the animal fats and oils include lard, beef tallow, fish oil, milk fat, pork fat, horse oil, and one or more kinds of fats selected from these hardened oils, transesterified oils or fractionated oils. It is done. In the present invention, vegetable oils are preferably used.
The oil and fat used in the present invention is preferably a vegetable oil that is liquid at 20 ° C, more preferably a vegetable oil that is liquid at 5 ° C. In the present specification, “vegetable fats and oils which are liquid at 20 ° C.” mean vegetable fats and oils having a solid fat content of 1% by mass or less at 20 ° C. Further, “vegetable fats and oils which are liquid at 5 ° C.” mean vegetable fats and oils having a solid fat content of 1% by mass or less at 5 ° C. The solid fat content of the fat can be measured according to the method described in 2.2.9 Solid fat content NMR method of the standard fat analysis method established by the Japan Oil Chemical Association.
本発明の乳化組成物中の油脂の含有量は、２５〜５０質量％である。また、乳化安定性の観点から、本発明の乳化組成物中の油脂の含有量は、４５質量％以下であることが好ましく、より好ましくは４０質量％以下であり、さらに好ましくは３８質量％以下であり、さらに好ましくは３５質量％以下である。 Content of the fats and oils in the emulsion composition of this invention is 25-50 mass%. From the viewpoint of emulsion stability, the content of fats and oils in the emulsion composition of the present invention is preferably 45% by mass or less, more preferably 40% by mass or less, and still more preferably 38% by mass or less. More preferably, it is 35% by mass or less.
本発明に用いるリン脂質（成分ｂ）に特に制限はないが、例えば、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルセリン、フォスファチジルイノシトール、フォスファチジン酸、リゾフォスファチジン酸、フォスファチジルグリセロール及びこれらの酵素処理物から選ばれる１種又は２種以上が挙げられる。また、大豆レシチンや卵黄レシチン等の天然レシチン又はその酵素分解物を用いてリン脂質を配合してもよい。 The phospholipid (component b) used in the present invention is not particularly limited. For example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidic acid, lysophosphatidic acid , Phosphatidylglycerol, and one or more selected from these enzyme-treated products. Moreover, you may mix | blend a phospholipid using natural lecithins, such as soybean lecithin, egg yolk lecithin, or its enzyme decomposition product.
本発明の乳化組成物中、リン脂質の含有量は３〜１２質量％である。乳化安定性及び製麺作業性の観点から、本発明の乳化組成物中のリン脂質の含有量は３．５質量％以上であることが好ましく、４質量％以上であることがより好ましく、４．５質量％以上であることがさらに好ましく、５質量％以上であることがさらに好ましく、５．５質量％以上であることがさらに好ましく、６質量％以上であることがさらに好ましい。また、同様の観点から、本発明の乳化組成物中のリン脂質の含有量は１１質量％以下であることが好ましく、１０．５質量％以下であることがより好ましく、１０質量％以下であることがさらに好ましい。 In the emulsified composition of the present invention, the content of phospholipid is 3 to 12% by mass. From the viewpoint of emulsion stability and noodle making workability, the phospholipid content in the emulsion composition of the present invention is preferably 3.5% by mass or more, more preferably 4% by mass or more. It is more preferably 5% by mass or more, further preferably 5% by mass or more, further preferably 5.5% by mass or more, and further preferably 6% by mass or more. From the same viewpoint, the phospholipid content in the emulsion composition of the present invention is preferably 11% by mass or less, more preferably 10.5% by mass or less, and 10% by mass or less. More preferably.
本発明に用いる多価アルコール（成分ｃ）は、水溶性であれば特に制限はないが、分子内に水酸基を３個以上有することが好ましい。多価アルコールとしては、例えば、グリセリン、ポリグリセリン、糖及び糖アルコールから選ばれる１種又は２種以上が挙げられる。乳化安定性の観点から、グリセリン及び糖アルコールから選ばれる１種又は２種以上を用いることが好ましく、１種又は２種以上の糖アルコールを用いることがより好ましい。糖アルコールの具体例を挙げれば、ソルビトール、キシリトール、マンニトール、マルチトール、ラクチトール、還元水飴、及びオリゴ糖アルコールから選ばれる１種又は２種以上を用いることがより好ましく、なかでもソルビトールを用いることが好ましい。
また、本発明に用いる多価アルコールはソルビトール及びグリセリンから選ばれる１種又は２種であることも好ましい。
The polyhydric alcohol (component c) used in the present invention is not particularly limited as long as it is water-soluble, but preferably has 3 or more hydroxyl groups in the molecule. Examples of the polyhydric alcohol include one or more selected from glycerin, polyglycerin, sugar and sugar alcohol. From the viewpoint of emulsion stability, it is preferable to use one or more selected from glycerin and sugar alcohol, and it is more preferable to use one or more sugar alcohols. As specific examples of the sugar alcohol, it is more preferable to use one or two or more kinds selected from sorbitol, xylitol, mannitol, maltitol, lactitol, reduced starch syrup, and oligosaccharide alcohol. Among them, sorbitol is used. preferable.
The polyhydric alcohol used in the present invention is also preferably one or two selected from sorbitol and glycerin.
本発明の乳化組成物中、多価アルコールの含有量は３０〜６０質量％である。麺帯食品の保湿性向上の観点から、本発明の乳化組成物中の多価アルコールの含有量は３５質量％以上であることが好ましく、３８質量％以上であることがより好ましく、４０質量％以上であることがさらに好ましい。また、風味の観点から、本発明の乳化組成物中の多価アルコールの含有量は５５質量％以下であることが好ましく、５２質量％以下であることがより好ましく、４８質量％以下であることがさらに好ましい。 In the emulsified composition of the present invention, the content of the polyhydric alcohol is 30 to 60% by mass. From the viewpoint of improving the moisture retention of the noodle strip food, the content of the polyhydric alcohol in the emulsion composition of the present invention is preferably 35% by mass or more, more preferably 38% by mass or more, and 40% by mass. More preferably, it is the above. From the viewpoint of flavor, the content of the polyhydric alcohol in the emulsion composition of the present invention is preferably 55% by mass or less, more preferably 52% by mass or less, and 48% by mass or less. Is more preferable.
本発明に用いるポリオキシエチレンソルビタン脂肪酸エステル（成分ｄ）は、ポリソルベートとも呼ばれ、ソルビタンの水酸基にポリエチレンオキシド鎖が縮合し、これにさらに脂肪酸がエステル結合した構造を有する。
本発明に用いる成分ｄのポリオキシエチレンソルビタン脂肪酸エステルは、そのＨＬＢが１１以上である。耐塩・耐アルカリ安定性の観点から、上記ポリオキシエチレンソルビタン脂肪酸エステルのＨＬＢは１２以上であることが好ましく、１３以上であることがより好ましく、１４以上であることがさらに好ましく、１４．５以上であることがさらに好ましい。また、乳化物の安定性の観点から、上記ポリオキシエチレンソルビタン脂肪酸エステルのＨＬＢは１９以下であることが好ましく、１８以下であることがより好ましく、１７以下であることがさらに好ましい。本発明において、ＨＬＢは下記の数式で表されるGriffin法（W.C.Griffin，J.Soc.Cosmetic.Chemists.，1949年，vol.1，p.311）により計算される値である。
ＨＬＢ＝２０×（ポリオキシエチレンソルビタン脂肪酸エステルの親水基部分の分子量）／（ポリオキシエチレンソルビタン脂肪酸エステルの分子量）
The polyoxyethylene sorbitan fatty acid ester (component d) used in the present invention is also called polysorbate, and has a structure in which a polyethylene oxide chain is condensed with a hydroxyl group of sorbitan and a fatty acid is ester-bonded thereto.
The polyoxyethylene sorbitan fatty acid ester of component d used in the present invention has an HLB of 11 or more. From the viewpoint of salt resistance and alkali resistance stability, the HLB of the polyoxyethylene sorbitan fatty acid ester is preferably 12 or more, more preferably 13 or more, still more preferably 14 or more, and 14.5 or more. More preferably. Further, from the viewpoint of the stability of the emulsion, the HLB of the polyoxyethylene sorbitan fatty acid ester is preferably 19 or less, more preferably 18 or less, and further preferably 17 or less. In the present invention, HLB is a value calculated by the Griffin method (WCGriffin, J. Soc. Cosmetics. Chemists., 1949, vol. 1, p. 311) represented by the following formula.
HLB = 20 × (molecular weight of hydrophilic group portion of polyoxyethylene sorbitan fatty acid ester) / (molecular weight of polyoxyethylene sorbitan fatty acid ester)
本発明に用いる成分ｄのポリオキシエチレンソルビタン脂肪酸エステルを構成する脂肪酸は、炭素数が１０以上であることが好ましく、１２以上であることがより好ましい。また、乳化安定性の観点から、当該炭素数は２２以下が好ましく、より好ましくは２０以下であり、さらに好ましくは１８以下である。成分ｄのポリオキシエチレンソルビタン脂肪酸エステルを構成する脂肪酸の具体例としては、例えば、ラウリン酸、ミリスチン酸、ペンタデシル酸、パルミチン酸、パルミトレイン酸、マルガリン酸、オレイン酸、ステアリン酸、バクセン酸、リノール酸、リノレン酸、アラキジン酸、及びベヘン酸から選ばれる１種又は２種以上が挙げられ、なかでもラウリン酸、オレイン酸、ステアリン酸、パルミチン酸、及びミリスチン酸から選ばれる１種又は２種以上であることが好ましい。 The fatty acid constituting the polyoxyethylene sorbitan fatty acid ester of component d used in the present invention preferably has 10 or more carbon atoms, more preferably 12 or more. Further, from the viewpoint of emulsion stability, the carbon number is preferably 22 or less, more preferably 20 or less, and still more preferably 18 or less. Specific examples of the fatty acid constituting the polyoxyethylene sorbitan fatty acid ester of component d include, for example, lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margaric acid, oleic acid, stearic acid, vaccenic acid, linoleic acid 1 or more selected from linolenic acid, arachidic acid, and behenic acid, among them, one or more selected from lauric acid, oleic acid, stearic acid, palmitic acid, and myristic acid. Preferably there is.
本発明に用いる成分ｄのポリオキシエチレンソルビタン脂肪酸エステルとしては、ポリオキシエチレンソルビタンモノ脂肪酸エステル、又はポリオキシエチレンソルビタンジ脂肪酸エステルが好ましく、ポリオキシエチレンソルビタンモノ脂肪酸エステルがより好ましい。
本発明に用いる成分ｄのポリオキシエチレンソルビタン脂肪酸エステルの１分子中に存在するエチレンオキシド（Ｃ２Ｈ４Ｏ）の総数は、５以上であることが好ましく、１０以上であることがより好ましく、１５以上であることがより好ましい、また、４０以下であることが好ましく、３０以下であることがより好ましく、２５以下であることがより好ましい。
The polyoxyethylene sorbitan fatty acid ester of component d used in the present invention is preferably a polyoxyethylene sorbitan monofatty acid ester or a polyoxyethylene sorbitan difatty acid ester, and more preferably a polyoxyethylene sorbitan monofatty acid ester.
The total number of ethylene oxide (C 2 H 4 O) present in one molecule of the polyoxyethylene sorbitan fatty acid ester of component d used in the present invention is preferably 5 or more, more preferably 10 or more, 15 More preferably, it is 40 or less, more preferably 30 or less, and even more preferably 25 or less.
本発明に用いる成分ｄのポリオキシエチレンソルビタン脂肪酸エステルの具体例としては、例えば、ポリオキシエチレン（２０）ソルビタンモノステアレート、ポリオキシエチレン（２０）ソルビタンモノパルミテート、ポリオキシエチレン（２０）ソルビタンモノミリステート、ポリオキシエチレン（２０）ソルビタンモノラウレート、ポリオキシエチレン（２０）ソルビタンモノオレート、ポリオキシエチレン（６）ソルビタンモノラウレート、及びポリオキシエチレン（２０）ソルビタントリオレートから選ばれる１種又は２種以上が挙げられる。なかでもポリオキシエチレン（２０）ソルビタンモノステアレート、ポリオキシエチレン（２０）ソルビタンモノパルミテート、ポリオキシエチレン（２０）ソルビタンモノミリステート、ポリオキシエチレン（２０）ソルビタンモノラウレート、及びポリオキシエチレン（２０）ソルビタンモノオレートから選ばれる１種又は２種以上であることが好ましい。上記括弧内の数字は１分子内に存在するエチレンオキシド（Ｃ２Ｈ４Ｏ）の総数を示す。 Specific examples of the component d polyoxyethylene sorbitan fatty acid ester used in the present invention include, for example, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan. 1 selected from monomyristate, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monooleate, polyoxyethylene (6) sorbitan monolaurate, and polyoxyethylene (20) sorbitan trioleate A seed | species or 2 or more types is mentioned. Among them, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monomyristate, polyoxyethylene (20) sorbitan monolaurate, and polyoxyethylene (20) It is preferably one or more selected from sorbitan monooleate. The number in the parenthesis indicates the total number of ethylene oxide (C 2 H 4 O) present in one molecule.
本発明の乳化組成物中、成分ｄのポリオキシエチレンソルビタン脂肪酸エステルの含有量は０．２〜２質量％である。乳化安定性の観点から、本発明の乳化組成物中、成分ｄのポリオキシエチレンソルビタン脂肪酸エステルの含有量は０．２５質量％以上であることが好ましく、０．３質量％以上であることがより好ましく、０．３５質量％以上であることがさらに好ましく、０．４質量％以上であることがさらに好ましく、０．４５質量％以上であることがさらに好ましい。また、風味の観点から、本発明の乳化組成物中、成分ｄのポリオキシエチレンソルビタン脂肪酸エステルの含有量は１．８質量％以下であることが好ましく、１．６質量％以下であることがより好ましく、１．３質量％以下であることがさらに好ましく、１．１質量％以下であることがさらに好ましい。 In the emulsified composition of the present invention, the content of the polyoxyethylene sorbitan fatty acid ester of component d is 0.2 to 2% by mass. From the viewpoint of emulsion stability, the content of the polyoxyethylene sorbitan fatty acid ester of component d in the emulsion composition of the present invention is preferably 0.25% by mass or more, and preferably 0.3% by mass or more. More preferably, it is 0.35 mass% or more, further preferably 0.4 mass% or more, and further preferably 0.45 mass% or more. From the viewpoint of flavor, the content of the polyoxyethylene sorbitan fatty acid ester of component d in the emulsified composition of the present invention is preferably 1.8% by mass or less, and preferably 1.6% by mass or less. More preferably, it is 1.3 mass% or less, and it is further more preferable that it is 1.1 mass% or less.
本発明に用いる水（成分ｅ）に特に制限はなく、水道水、精製水、蒸留水、ミネラル水等を用いることができる。
本発明の乳化組成物中、水の含有量は１０〜３０質量％であるが、粘度低減による作業性向上の観点から、１２質量％以上であることが好ましく、１４質量％以上であることがより好ましく、１６質量％以上であることがさらに好ましい。また、防腐・防黴性の観点から、２８質量％以下であることが好ましく、２５質量％以下であることがより好ましく、２３質量％以下であることがさらに好ましい。
There is no restriction | limiting in particular in the water (component e) used for this invention, A tap water, purified water, distilled water, mineral water, etc. can be used.
In the emulsified composition of the present invention, the content of water is 10 to 30% by mass, but from the viewpoint of improving workability due to viscosity reduction, it is preferably 12% by mass or more, and preferably 14% by mass or more. More preferably, it is more preferably 16% by mass or more. Further, from the viewpoint of antiseptic / antifungal properties, it is preferably 28% by mass or less, more preferably 25% by mass or less, and further preferably 23% by mass or less.
本発明の乳化組成物は、成分ｄのポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対してリン脂質の含有量が６質量部以上である。麺帯の改質効果の観点から、成分ｄのポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対して前記リン脂質の含有量が６．５質量部以上であることが好ましく、７質量部以上であることがより好ましく、７．５質量部以上であることがさらに好ましく、８質量部以上であることがさらに好ましく、８．３質量部以上であることがさらに好ましく、９質量部以上であることがさらに好ましい。また、乳化安定性の観点から、成分ｄのポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対してリン脂質の含有量が２０質量部以下であることが好ましく、１８質量部以下であることがより好ましく、１６質量部以下であることがさらに好ましく、１４質量部以下であることがさらに好ましい。 The emulsified composition of the present invention has a phospholipid content of 6 parts by mass or more with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester of component d. From the viewpoint of the effect of modifying the noodle band, the content of the phospholipid is preferably 6.5 parts by mass or more and 7 parts by mass with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester of component d. More preferably, it is 7.5 parts by mass or more, more preferably 8 parts by mass or more, further preferably 8.3 parts by mass or more, and 9 parts by mass or more. More preferably it is. Further, from the viewpoint of emulsion stability, the content of phospholipid is preferably 20 parts by mass or less and 1 part by mass or less with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester of component d. Is more preferably 16 parts by mass or less, and further preferably 14 parts by mass or less.
本発明の乳化組成物は、上記成分ａ〜ｅの他、残部にリン脂質及び成分ｄのポリオキシエチレンソルビタン脂肪酸エステル以外の乳化剤、増粘多糖類、澱粉類、甘味料、着色料、着香料、調味料、ｐＨ調整剤、酸化防止剤、日持ち向上剤等を含有してもよい。 The emulsified composition of the present invention comprises, in addition to the components a to e, an emulsifier other than the phospholipid and the polyoxyethylene sorbitan fatty acid ester of the component d, a thickening polysaccharide, starches, sweeteners, coloring agents, and flavoring agents. , Seasonings, pH adjusters, antioxidants, shelf life improvers, and the like.
本発明の乳化組成物は、上記の油脂及びリン脂質を含有する油相成分と、上記の多価アルコール、上記のＨＬＢが１１以上のポリオキシエチレンソルビタン脂肪酸エステル及び水を含有する水相成分とを通常の方法で水中油型に乳化分散することで得ることができる。例えば、６０℃程度まで加熱した水相成分をホモミキサーを用いて攪拌し、ここに同じく６０℃程度まで加熱した上記油相成分を加えて攪拌し、乳化分散させることで得られうる。本発明の乳化組成物を安定した水中油型の乳化組成物とするために、本発明の乳化組成物において、水相成分は、上記油相成分に対して質量比（水相質量／油相質量）で１．５以上とすることが好ましく、１．５〜４とすることがより好ましく、１．５〜３とすることがさらに好ましい。 The emulsified composition of the present invention comprises an oil phase component containing the above fat and phospholipid, an aqueous phase component containing the polyhydric alcohol, the polyoxyethylene sorbitan fatty acid ester having an HLB of 11 or more, and water. Can be obtained by emulsifying and dispersing into an oil-in-water type by a conventional method. For example, it can be obtained by stirring the aqueous phase component heated to about 60 ° C. using a homomixer, adding the above oil phase component heated to about 60 ° C., stirring and emulsifying and dispersing. In order to make the emulsion composition of the present invention a stable oil-in-water emulsion composition, in the emulsion composition of the present invention, the water phase component has a mass ratio (water mass / oil phase) to the oil phase component. Mass) is preferably 1.5 or more, more preferably 1.5 to 4, and still more preferably 1.5 to 3.
本発明の乳化組成物は麺帯食品の製造において、麺生地に配合して用いることが好ましい。同じく麺生地にしばしば配合されるかん水はアルカリ性を示すが、本発明の乳化組成物はアルカリ性条件下においても乳化安定性が高く、麺生地の改質効果に優れる。また、麺帯には多量の食塩が配合されるが、本発明の乳化組成物は、高濃度の塩の存在下でも高い乳化安定性を示し、麺生地を効果的に改質する。
本発明の乳化組成物が配合された麺生地を用いて麺帯食品を製造すると、より細やかで均一な気泡構造を有する麺帯食品が得られる。これにより、ソフトで且つ弾力のある歯応えを麺帯食品全体にわたって均質に感じることができる。さらに、例えば即席麺を調製すれば、湯が麺全体に素早く行き渡るため、速やかに湯戻りする麺となる。
The emulsified composition of the present invention is preferably used by blending with noodle dough in the production of noodle strip food. Similarly, brackish water often blended in noodle dough exhibits alkalinity, but the emulsion composition of the present invention has high emulsification stability even under alkaline conditions, and is excellent in the effect of modifying noodle dough. In addition, a large amount of salt is blended in the noodle band, but the emulsion composition of the present invention exhibits high emulsification stability even in the presence of a high concentration of salt, and effectively modifies the noodle dough.
When a noodle strip food is produced using the noodle dough blended with the emulsified composition of the present invention, a noodle strip food having a finer and uniform cell structure is obtained. Thereby, a soft and elastic texture can be felt uniformly throughout the noodle strip food. Further, for example, if instant noodles are prepared, the hot water quickly spreads over the whole noodles, so that the noodles can be quickly returned to the hot water.
本発明の麺帯食品の製造方法（以下、単に、「本発明の製造方法」という。）は、少なくとも穀粉と、水と、前記麺帯用水中油型乳化組成物とを混合して麺帯を調製する工程を含む。当該麺帯の調製では、目的に応じて食塩、かん水、乳化剤、増粘安定剤、酸化防止剤、着色料、ｐＨ調整剤等も配合される。
前記穀粉に特に制限はなく、例えば、小麦粉、米粉、そば粉、大麦粉、ライ麦粉、トウモロコシ粉、ひえ粉から選ばれる１種又は２種以上や、これと澱粉との組み合わせ等が挙げられる。使用する小麦粉の種類は特に限定されず、強力粉、中力粉、薄力粉の１種又は２種以上を用いることができる。
上記澱粉としては、例えば、小麦澱粉、大麦澱粉、ライ麦澱粉、エンバク澱粉等の麦類澱粉、トウモロコシ澱粉、米澱粉、豆類澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、ヒシ澱粉、クリ澱粉、サゴ澱粉、ナガイモ澱粉、レンコン澱粉、クワイ澱粉、ワラビ澱粉、ユリネ澱粉、及びアミロメイズ澱粉から選ばれる１種又は２種以上が挙げられる。
上記穀粉は、さらにこんにゃく粉、グルテン粉、加工澱粉等を含んでもよい。
The method for producing a noodle strip food of the present invention (hereinafter simply referred to as “the method of the present invention”) comprises mixing at least flour, water, and the oil-in-water emulsion composition for noodle strips to prepare a noodle strip. Including the step of preparing. In the preparation of the noodle band, salt, brine, emulsifier, thickening stabilizer, antioxidant, colorant, pH adjuster, and the like are blended depending on the purpose.
There is no restriction | limiting in particular in the said flour, For example, 1 type, or 2 or more types chosen from wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, and wheat flour, the combination of this and starch, etc. are mentioned. The kind of wheat flour to be used is not particularly limited, and one kind or two or more kinds of strong flour, medium flour, and weak flour can be used.
Examples of the starch include wheat starch, barley starch, rye starch, oat starch and other wheat starch, corn starch, rice starch, legume starch, potato starch, sweet potato starch, tapioca starch, castor starch, chestnut starch, and sago starch. , Starch, lotus root starch, quill starch, bracken starch, urine starch, and amylomaise starch.
The cereal flour may further contain konjac flour, gluten flour, processed starch and the like.
本発明において、麺帯食品の製造は常法により行うことができ例えば中華麺を例にとれば、本発明の乳化組成物と、炭酸塩やリン酸塩を含有するアルカリ性水溶液であるかん水又は粉末かん水、食塩等を水中に混合して溶解ないし分散させ、これを水に対する質量比で２〜５倍量程度の穀粉と混合し、ミキサー等を用いて捏上げ、得られた麺生地を圧延ロールに通して所望の厚さの麺帯とし、次いで切り出し機にかけて麺線とし、この麺線を所望の長さに切断して生麺（即席生麺）を得ることができる。得られた生麺を調湿乾燥法等により乾燥すれば乾麺が得られ、蒸煮を施し冷却すれば蒸麺が得られ、連続的に蒸煮又は茹で処理を行った後、フライ用バスケットあるいは乾燥用バスケットに一食ずつ成形充填し、フライあるいは高温熱風乾燥処理すれば即席乾麺が得られる。中華麺以外の麺帯食品についても上記の方法に準じて常法により製造することができる。 In the present invention, the noodle strip food can be produced by a conventional method. For example, taking Chinese noodles as an example, the emulsified composition of the present invention and brine or powder that is an alkaline aqueous solution containing carbonate or phosphate. Brine, salt, etc. are mixed in water to dissolve or disperse, and this is mixed with about 2 to 5 times the amount of flour in a mass ratio with respect to water. The resulting noodle dough is rolled using a mixer or the like. The noodle strip having a desired thickness is passed through, and then cut into a noodle strip by a cutting machine, and this noodle strip is cut into a desired length to obtain raw noodles (instant raw noodles). Dry noodles obtained by drying the raw noodles by the humidity control drying method, etc., and steamed noodles can be obtained by steaming and cooling, and after continuously steaming or boiling, fry baskets or drying baskets Immediately dry noodles can be obtained by filling and filling each meal and frying or hot hot air drying. Noodle strip foods other than Chinese noodles can also be produced by conventional methods according to the above method.
本発明の製造方法において、本発明の乳化組成物の配合量は、麺帯の改質効果の観点から、穀粉の配合量１００質量部に対して０．１質量部以上であることが好ましく、０．２質量部以上であることがより好ましく、０．５質量部以上であることがさらに好ましい。また、適度な油脂含量により良好な生地状態を維持する観点から、本発明の乳化組成物の配合量は、穀粉の配合量１００質量部に対して５質量部以下であることが好ましく、３質量部以下であることがより好ましく、２質量部以下であることがさらに好ましい。 In the production method of the present invention, the amount of the emulsified composition of the present invention is preferably 0.1 parts by mass or more with respect to 100 parts by mass of flour, from the viewpoint of the effect of modifying the noodle band, The amount is more preferably 0.2 parts by mass or more, and further preferably 0.5 parts by mass or more. Moreover, from the viewpoint of maintaining a good dough state with an appropriate oil content, the amount of the emulsified composition of the present invention is preferably 5 parts by mass or less with respect to 100 parts by mass of flour. More preferably, it is more preferably 2 parts by mass or less.
本発明の製造方法において、水の配合量は、穀粉の配合量１００質量部に対して、１０〜６０質量部であることが好ましく、１５〜５０質量部であることがより好ましく、２０〜４０質量部である小ことがより好ましく、２５〜３５質量部であることがより好ましい。 In the production method of the present invention, the blending amount of water is preferably 10 to 60 parts by weight, more preferably 15 to 50 parts by weight, with respect to 100 parts by weight of flour. It is more preferable that the mass is small, and more preferable is 25 to 35 mass parts.
本発明において、「麺帯食品」に特に制限はなく、麺類としては、例えば、中華麺、焼きそば、うどん、そば、及びパスタ類が挙げられる。なかでも、中華麺及び焼きそばから選ばれる麺類が好ましい。また、上記麺類は即席麺の形態であることが好ましい。また、皮物麺帯としては、餃子の皮、シュウマイの皮、ワンタンの皮、小龍包の皮等が挙げられる。なかでも、餃子の皮やシュウマイの皮が好ましい。 In the present invention, the “noodle belt food” is not particularly limited, and examples of noodles include Chinese noodles, yakisoba, udon, soba, and pasta. Of these, noodles selected from Chinese noodles and yakisoba are preferred. The noodles are preferably in the form of instant noodles. Examples of the skin noodle band include gyoza skin, Shumai skin, wonton skin, and small dragon wrap skin. Of these, dumpling skin and shumai skin are preferred.
上述した実施形態に関し、本発明は以下の麺帯用水中油型乳化組成物、麺帯食品の製造方法、あるいは麺帯食品を開示する。 In relation to the embodiment described above, the present invention discloses the following oil-in-water emulsion composition for noodle band, method for producing noodle band food, or noodle band food.
＜１＞
ａ：油脂 ２５〜５０質量％、
ｂ：リン脂質 ３〜１２質量％、
ｃ：多価アルコール ３０〜６０質量％、
ｄ：ＨＬＢが１１以上のポリオキシエチレンソルビタン脂肪酸エステル ０．２〜２質量％、及び
ｅ：水 １０〜３０質量％
を含有し、前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対して前記リン脂質の含有量が６質量部以上である、麺帯用水中油型乳化組成物。
<1>
a: Fat and oil 25-50 mass%,
b: 3-12% by mass of phospholipid,
c: Polyhydric alcohol 30-60 mass%,
d: 0.2-2% by mass of polyoxyethylene sorbitan fatty acid ester having HLB of 11 or more, and e: 10-30% by mass of water
An oil-in-water emulsion composition for noodle strips, wherein the content of the phospholipid is 6 parts by mass or more with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester.
＜２＞
前記油脂が、好ましくは、動物性及び植物性の油脂から選ばれる１種又は２種以上であり、より好ましくは植物性の油脂であり、さらに好ましくは２０℃において液状の植物性油脂であり、さらに好ましくは５℃において液状の植物性油脂である、前記＜１＞に記載の麺帯用水中油型乳化組成物。
＜３＞
前記動物性油脂が、好ましくは、ラード、牛脂、魚油、乳脂、豚脂、馬油、及びこれらの硬化油、エステル交換油もしくは分別油から選ばれる１種又は２種以上である、前記＜２＞に記載の麺帯用水中油型乳化組成物。
＜４＞
前記植物性油脂が、好ましくは、大豆油、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、パーム油、米油、ひまわり油、胡麻油、及びこれらの硬化油、エステル交換油もしくは分別油から選ばれる１種又は２種以上である、前記＜２＞に記載の麺帯用水中油型乳化組成物。
<2>
The fats and oils are preferably one or more selected from animal and vegetable fats and oils, more preferably vegetable fats and oils, and still more preferably vegetable oils and fats that are liquid at 20 ° C. More preferably, the oil-in-water emulsion composition for noodle strips according to <1>, which is a vegetable oil that is liquid at 5 ° C.
<3>
The animal fat is preferably one or more selected from lard, beef tallow, fish oil, milk fat, pork tallow, horse oil, and these hardened oil, transesterified oil or fractionated oil, <2 > The oil-in-water emulsion composition for noodle strips.
<4>
The vegetable oil is preferably selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and hardened oils, transesterified oils or fractionated oils thereof. The oil-in-water emulsified composition for noodle strips according to the above <2>, which is one kind or two or more kinds.
＜５＞
前記油脂の含有量が、好ましくは２５〜４５質量％であり、より好ましくは２５〜４０質量％であり、さらに好ましくは２５〜３８質量％であり、さらに好ましくは２５〜３５質量％である、前記＜１＞〜＜４＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<5>
The content of the fat is preferably 25 to 45% by mass, more preferably 25 to 40% by mass, further preferably 25 to 38% by mass, and further preferably 25 to 35% by mass. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <4>.
＜６＞
前記リン脂質が、好ましくは、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルセリン、フォスファチジルイノシトール、フォスファチジン酸、リゾフォスファチジン酸、フォスファチジルグリセロール及びこれらの酵素処理物から選ばれる１種又は２種以上である、前記＜１＞〜＜５＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜７＞
前記リン脂質が、好ましくは天然レシチン又はその酵素分解物である、前記＜１＞〜＜５＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜８＞
前記天然レシチンが、好ましくは大豆レシチン又は卵黄レシチンである、前記＜７＞に記載の麺帯用水中油型乳化組成物。
<6>
The phospholipid is preferably phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidic acid, lysophosphatidic acid, phosphatidylglycerol, and an enzyme-treated product thereof. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <5>, which is one or more selected from the group consisting of:
<7>
The oil-in-water emulsion composition for noodle band according to any one of <1> to <5>, wherein the phospholipid is preferably natural lecithin or an enzyme degradation product thereof.
<8>
The oil-in-water emulsion composition for noodle band according to <7>, wherein the natural lecithin is preferably soybean lecithin or egg yolk lecithin.
＜９＞
前記リン脂質の含有量が、好ましくは３．５質量％以上であり、より好ましくは４質量％以上であり、さらに好ましくは４．５質量％以上であり、さらに好ましくは５質量％以上であり、さらに好ましくは５．５質量％以上であり、さらに好ましくは６質量％以上である、前記＜１＞〜＜８＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜１０＞
前記リン脂質の含有量が、好ましくは１１質量％以下であり、より好ましくは１０．５質量％以下であり、さらに好ましくは１０質量％以下である、前記＜１＞〜＜９＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜１１＞
前記リン脂質の含有量が、好ましくは３．５〜１１質量％であり、より好ましくは４〜１０．５質量％であり、さらに好ましくは４．５〜１０質量％であり、さらに好ましくは５〜１０質量％であり、さらに好ましくは５．５〜１０質量％であり、さらに好ましくは６〜１０質量％である、前記＜１＞〜＜８＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<9>
The content of the phospholipid is preferably 3.5% by mass or more, more preferably 4% by mass or more, further preferably 4.5% by mass or more, and further preferably 5% by mass or more. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <8>, more preferably 5.5% by mass or more, and further preferably 6% by mass or more.
<10>
The content of the phospholipid is preferably 11% by mass or less, more preferably 10.5% by mass or less, and still more preferably 10% by mass or less, and any one of <1> to <9> The oil-in-water emulsified composition for noodle strips according to one.
<11>
The content of the phospholipid is preferably 3.5 to 11% by mass, more preferably 4 to 10.5% by mass, still more preferably 4.5 to 10% by mass, and still more preferably 5 The water for noodle strips according to any one of <1> to <8>, which is from 10 to 10% by mass, more preferably from 5.5 to 10% by mass, and even more preferably from 6 to 10% by mass. Medium oil emulsion composition.
＜１２＞
前記多価アルコールが、好ましくは分子内に水酸基を３個以上有する、前記＜１＞〜＜１１＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜１３＞
前記多価アルコールが、好ましくは、グリセリン、ポリグリセリン、糖及び糖アルコールから選ばれる１種又は２種以上であり、より好ましくはグリセリン及び糖アルコールから選ばれる１種又は２種以上であり、さらに好ましくはグリセリン、ソルビトール、キシリトール、マンニトール、マルチトール、ラクチトール、還元水飴、及びオリゴ糖アルコールから選ばれる１種又は２種以上であり、さらに好ましくはグリセリン及びソルビトールから選ばれる１種又は２種である、前記＜１＞〜＜１２＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜１４＞
前記多価アルコールの含有量が、好ましくは３５質量％以上であり、より好ましくは３８質量％以上であり、さらに好ましくは４０質量％以上である、前記＜１＞〜＜１３＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<12>
The oil-in-water emulsion composition for noodle strips according to any one of <1> to <11>, wherein the polyhydric alcohol preferably has 3 or more hydroxyl groups in the molecule.
<13>
The polyhydric alcohol is preferably one or more selected from glycerin, polyglycerin, sugar and sugar alcohol, more preferably one or more selected from glycerin and sugar alcohol, Preferably one or more selected from glycerin, sorbitol, xylitol, mannitol, maltitol, lactitol, reduced starch syrup, and oligosaccharide alcohol, more preferably one or two selected from glycerin and sorbitol The oil-in-water type emulsion composition for noodle strips as described in any one of said <1>-<12>.
<14>
Any one of the above <1> to <13>, wherein the content of the polyhydric alcohol is preferably 35% by mass or more, more preferably 38% by mass or more, and further preferably 40% by mass or more. The oil-in-water emulsion composition for noodle strips described in 1.
＜１５＞
前記多価アルコールの含有量が、好ましくは５５質量％以下であり、より好ましくは５２質量％以下であり、さらに好ましくは４８質量％以下である、前記＜１＞〜＜１４＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜１６＞
前記多価アルコールの含有量が、好ましくは３５〜５５質量％であり、好ましくは３８〜５２質量％であり、より好ましくは４０〜４８質量％である、前記＜１＞〜＜１３＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<15>
The content of the polyhydric alcohol is preferably 55% by mass or less, more preferably 52% by mass or less, and further preferably 48% by mass or less, and any one of the above items <1> to <14> The oil-in-water emulsion composition for noodle strips described in 1.
<16>
The content of the polyhydric alcohol is preferably 35 to 55% by mass, preferably 38 to 52% by mass, more preferably 40 to 48% by mass, any one of <1> to <13> The oil-in-water type emulsion composition for noodle strips as described in any one.
＜１７＞
前記ポリオキシエチレンソルビタン脂肪酸エステルのＨＬＢが好ましくは１２以上であり、より好ましくは１３以上、より好ましくは１４以上、より好ましくは１４．５以上である、前記＜１＞〜＜１６＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜１８＞
前記ポリオキシエチレンソルビタン脂肪酸エステルのＨＬＢが好ましくは１９以下であり、より好ましくは１８以下であり、さらに好ましくは１７以下である、前記＜１＞〜＜１７＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜１９＞
前記ポリオキシエチレンソルビタン脂肪酸エステルのＨＬＢが好ましくは１２〜１９であり、より好ましくは１３〜１８であり、さらに好ましくは１３〜１７であり、さらに好ましくは１４〜１７であり、さらに好ましくは１４．５〜１７である、前記＜１＞〜＜１６＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<17>
Any of the above <1> to <16>, wherein the HLB of the polyoxyethylene sorbitan fatty acid ester is preferably 12 or more, more preferably 13 or more, more preferably 14 or more, more preferably 14.5 or more. The oil-in-water emulsified composition for noodle strips according to one.
<18>
The noodle according to any one of <1> to <17>, wherein the HLB of the polyoxyethylene sorbitan fatty acid ester is preferably 19 or less, more preferably 18 or less, and even more preferably 17 or less. An oil-in-water emulsion composition for bands.
<19>
The HLB of the polyoxyethylene sorbitan fatty acid ester is preferably 12 to 19, more preferably 13 to 18, still more preferably 13 to 17, further preferably 14 to 17, and still more preferably 14. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <16>, which is 5 to 17.
＜２０＞
前記ポリオキシエチレンソルビタン脂肪酸エステルを構成する脂肪酸が、好ましくは、炭素数１０以上であり、より好ましくは炭素数１２以上である、前記＜１＞〜＜１９＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜２１＞
前記ポリオキシエチレンソルビタン脂肪酸エステルを構成する脂肪酸が、好ましくは炭素数２２以下であり、より好ましくは炭素数２０以下であり、さらに好ましくは炭素数１８以下である、前記＜１＞〜＜２０＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜２２＞
前記ポリオキシエチレンソルビタン脂肪酸エステルを構成する脂肪酸が、好ましくは炭素数１０〜２２であり、より好ましくは炭素数１２〜２０であり、さらに好ましくは炭素数１２〜１８である、前記＜１＞〜＜１９＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜２３＞
前記ポリオキシエチレンソルビタン脂肪酸エステルを構成する脂肪酸が、好ましくは、ラウリン酸、ミリスチン酸、ペンタデシル酸、パルミチン酸、パルミトレイン酸、マルガリン酸、オレイン酸、ステアリン酸、バクセン酸、リノール酸、リノレン酸、アラキジン酸、及びベヘン酸から選ばれる１種又は２種以上であり、より好ましくはラウリン酸、オレイン酸、ステアリン酸、パルミチン酸及びミリスチン酸から選ばれる１種又は２種以上である、前記＜１＞〜＜２２＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜２４＞
前記ポリオキシエチレンソルビタン脂肪酸エステルが、好ましくはポリオキシエチレンソルビタンモノ脂肪酸エステル、又はポリオキシエチレンソルビタンジ脂肪酸エステルであり、より好ましくはポリオキシエチレンソルビタンモノ脂肪酸エステルである、前記＜１＞〜＜２３＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜２５＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの１分子中に存在するエチレンオキシド（Ｃ２Ｈ４Ｏ）の総数が、好ましくは５以上であり、より好ましくは１０以上であり、さらに好ましくは１５以上である、前記＜１＞〜＜２４＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜２６＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの１分子中に存在するエチレンオキシド（Ｃ２Ｈ４Ｏ）の総数が、好ましくは４０以下であり、より好ましくは３０以下であり、さらに好ましくは２５以下である、前記＜１＞〜＜２５＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜２７＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの１分子中に存在するエチレンオキシド（Ｃ２Ｈ４Ｏ）の総数が、好ましくは５以上４０以下であり、より好ましくは１０以上３０以下であり、さらに好ましくは１５以上２５以下である、前記＜１＞〜＜２４＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<20>
The fatty acid which comprises the said polyoxyethylene sorbitan fatty acid ester, Preferably it is C10 or more, More preferably, it is C12 or more, Noodle as described in any one of said <1>-<19> An oil-in-water emulsion composition for bands.
<21>
<1> to <20>, wherein the fatty acid constituting the polyoxyethylene sorbitan fatty acid ester preferably has 22 or less carbon atoms, more preferably 20 or less carbon atoms, and still more preferably 18 or less carbon atoms. The oil-in-water type emulsion composition for noodle strips as described in any one of these.
<22>
The fatty acid constituting the polyoxyethylene sorbitan fatty acid ester preferably has 10 to 22 carbon atoms, more preferably 12 to 20 carbon atoms, and still more preferably 12 to 18 carbon atoms, <1> to The oil-in-water emulsion composition for noodle strips according to any one of <19>.
<23>
The fatty acid constituting the polyoxyethylene sorbitan fatty acid ester is preferably lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmitoleic acid, margaric acid, oleic acid, stearic acid, vaccenic acid, linoleic acid, linolenic acid, arachidin <1> which is one or more selected from acids and behenic acid, more preferably one or more selected from lauric acid, oleic acid, stearic acid, palmitic acid and myristic acid. The oil-in-water type emulsion composition for noodle strips as described in any one of-<22>.
<24>
<1> to <23, wherein the polyoxyethylene sorbitan fatty acid ester is preferably a polyoxyethylene sorbitan monofatty acid ester or a polyoxyethylene sorbitan difatty acid ester, more preferably a polyoxyethylene sorbitan monofatty acid ester. > An oil-in-water emulsion composition for noodle strips according to any one of the above.
<25>
The total number of ethylene oxide (C 2 H 4 O) present in one molecule of the polyoxyethylene sorbitan fatty acid ester is preferably 5 or more, more preferably 10 or more, and further preferably 15 or more. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <24>.
<26>
The total number of ethylene oxide (C 2 H 4 O) present in one molecule of the polyoxyethylene sorbitan fatty acid ester is preferably 40 or less, more preferably 30 or less, and even more preferably 25 or less, The oil-in-water emulsion composition for noodle strips according to any one of <1> to <25>.
<27>
The total number of ethylene oxide (C 2 H 4 O) present in one molecule of the polyoxyethylene sorbitan fatty acid ester is preferably 5 or more and 40 or less, more preferably 10 or more and 30 or less, and further preferably 15 or more. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <24>, which is 25 or less.
＜２８＞
前記ポリオキシエチレンソルビタン脂肪酸エステルが、好ましくはポリオキシエチレン（２０）ソルビタンモノステアレート、ポリオキシエチレン（２０）ソルビタンモノパルミテート、ポリオキシエチレン（２０）ソルビタンモノミリステート、ポリオキシエチレン（２０）ソルビタンモノラウレート、ポリオキシエチレン（２０）ソルビタンモノオレート、ポリオキシエチレン（６）ソルビタンモノラウレート、及びポリオキシエチレン（２０）ソルビタントリオレートから選ばれる１種又は２種以上であり、より好ましくはポリオキシエチレン（２０）ソルビタンモノステアレート、ポリオキシエチレン（２０）ソルビタンモノパルミテート、ポリオキシエチレン（２０）ソルビタンモノミリステート、及びポリオキシエチレン（６）ソルビタンモノラウレート、及びポリオキシエチレン（２０）ソルビタンモノオレートから選ばれる１種又は２種以上である、前記＜１＞〜＜２７＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<28>
The polyoxyethylene sorbitan fatty acid ester is preferably polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monomyristate, polyoxyethylene (20) One or more selected from sorbitan monolaurate, polyoxyethylene (20) sorbitan monooleate, polyoxyethylene (6) sorbitan monolaurate, and polyoxyethylene (20) sorbitan trioleate, more preferably Are polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monomyristate, and polyoxyethylene (6) The oil-in-water emulsification for noodle band according to any one of the above <1> to <27>, which is one or more selected from rubitan monolaurate and polyoxyethylene (20) sorbitan monooleate Composition.
＜２９＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量が、好ましくは０．２５質量％以上であり、より好ましくは０．３質量％以上であり、さらに好ましくは０．３５質量％以上であり、さらに好ましくは０．４質量％以上であり、さらに好ましくは０．４５質量％以上である、前記＜１＞〜＜２８＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜３０＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量が、好ましくは１．８質量％以下であり、より好ましくは１．６質量％以下であり、さらに好ましくは１．３質量％以下であり、さらに好ましくは１．１質量％以下である、前記＜１＞〜＜２９＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜３１＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量が、好ましくは０．２５〜１．８質量％であり、より好ましくは０．３〜１．６質量％であり、さらに好ましくは０．３５〜１．３質量％であり、さらに好ましくは０．４〜１．１質量％であり、さらに好ましくは０．４５〜１．１質量％である、前記＜１＞〜＜２８＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<29>
The content of the polyoxyethylene sorbitan fatty acid ester is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, further preferably 0.35% by mass or more, and further preferably The oil-in-water emulsion composition for noodle strips according to any one of <1> to <28>, which is 0.4% by mass or more, and more preferably 0.45% by mass or more.
<30>
The content of the polyoxyethylene sorbitan fatty acid ester is preferably 1.8% by mass or less, more preferably 1.6% by mass or less, further preferably 1.3% by mass or less, and further preferably The oil-in-water emulsion composition for noodle strips according to any one of <1> to <29>, which is 1.1% by mass or less.
<31>
Content of the said polyoxyethylene sorbitan fatty acid ester becomes like this. Preferably it is 0.25-1.8 mass%, More preferably, it is 0.3-1.6 mass%, More preferably, 0.35-1. 3% by mass, more preferably 0.4 to 1.1% by mass, and still more preferably 0.45 to 1.1% by mass, in any one of the above items <1> to <28> The oil-in-water type emulsion composition for noodle strips of description.
＜３２＞
前記水の含有量が、好ましくは１２質量％以上であり、より好ましくは１４質量％以上であり、さらに好ましくは１６質量％以上である、前記＜１＞〜＜３１＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜３３＞
前記水の含有量が、好ましくは２８質量％以下であり、より好ましくは２５質量％以下であり、さらに好ましくは２３質量％以下である、前記＜１＞〜＜３２＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜３４＞
前記水の含有量が、好ましくは１２〜２８質量％であり、より好ましくは１４〜２５質量％であり、さらに好ましくは１６〜２３質量％である、前記＜１＞〜＜３１＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<32>
In any one of the above items <1> to <31>, the water content is preferably 12% by mass or more, more preferably 14% by mass or more, and further preferably 16% by mass or more. The oil-in-water type emulsion composition for noodle strips of description.
<33>
The water content is preferably 28% by mass or less, more preferably 25% by mass or less, and further preferably 23% by mass or less, in any one of the above items <1> to <32> The oil-in-water type emulsion composition for noodle strips of description.
<34>
Any one of the above items <1> to <31>, wherein the water content is preferably 12 to 28% by mass, more preferably 14 to 25% by mass, and still more preferably 16 to 23% by mass. The oil-in-water emulsified composition for noodle strips according to one.
＜３５＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対して、前記リン脂質の含有量が、好ましくは６．５質量部以上であり、より好ましくは７質量部以上であり、さらに好ましくは７．５質量部以上であり、さらに好ましくは８質量部以上であり、さらに好ましくは８．３質量部以上であり、さらに好ましくは９質量部以上である、前記＜１＞〜＜３４＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜３６＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対して、前記リン脂質の含有量が、好ましくは２０質量部以下であり、より好ましくは１８質量部以下であり、さらに好ましくは１６質量部以下であり、さらに好ましくは１４質量部以下である、前記＜１＞〜＜３５＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
＜３７＞
前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対して、前記リン脂質の含有量が、好ましくは６．５〜２０質量部であり、より好ましくは７〜１８質量部であり、さらに好ましくは７．５〜１６質量部であり、さらに好ましくは８〜１４質量部であり、さらに好ましくは８．３〜１４質量部であり、さらに好ましくは９〜１４質量部である、前記＜１＞〜＜３４＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<35>
The content of the phospholipid with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester is preferably 6.5 parts by mass or more, more preferably 7 parts by mass or more, and further preferably 7 parts. Any of the above <1> to <34>, which is 0.5 parts by mass or more, more preferably 8 parts by mass or more, further preferably 8.3 parts by mass or more, and further preferably 9 parts by mass or more. The oil-in-water type emulsion composition for noodle strips as described in any one.
<36>
The content of the phospholipid with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester is preferably 20 parts by mass or less, more preferably 18 parts by mass or less, and further preferably 16 parts by mass. The oil-in-water emulsion composition for noodle strips according to any one of <1> to <35>, which is more preferably 14 parts by mass or less.
<37>
The content of the phospholipid is preferably 6.5 to 20 parts by mass, more preferably 7 to 18 parts by mass, and still more preferably with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester. Is 7.5 to 16 parts by mass, more preferably 8 to 14 parts by mass, further preferably 8.3 to 14 parts by mass, and further preferably 9 to 14 parts by mass, <1> The oil-in-water emulsion composition for noodle strips as described in any one of-<34>.
＜３８＞
油相成分に対する水相成分の割合（水相成分／油相成分）が、質量比で、好ましくは１．５以上であり、より好ましくは１．５〜４であり、さらに好ましくは１．５〜３である、前記＜１＞〜＜３７＞のいずれか１つに記載の麺帯用水中油型乳化組成物。
<38>
The ratio of the water phase component to the oil phase component (water phase component / oil phase component) is, by mass ratio, preferably 1.5 or more, more preferably 1.5 to 4, and even more preferably 1.5. The oil-in-water emulsion composition for noodle strips according to any one of the above <1> to <37>, which is ~ 3.
＜３９＞
少なくとも穀粉と、水と、前記＜１＞〜＜３８＞のいずれか１つに記載の麺帯用水中油型乳化組成物とを混合して麺帯を調製することを含む、麺帯食品の製造方法。
<39>
Manufacture of noodle strip food, comprising preparing noodle strip by mixing at least flour, water, and the oil-in-water emulsion composition for noodle strip according to any one of <1> to <38>. Method.
＜４０＞
穀粉が、好ましくは、小麦粉、米粉、そば粉、大麦粉、ライ麦粉、トウモロコシ粉、及びひえ粉から選ばれる１種又は２種以上を含有し、さらに必要により澱粉を含有する、前記＜３９＞に記載の製造方法。
＜４１＞
前記澱粉が、好ましくは、小麦澱粉、大麦澱粉、ライ麦澱粉、エンバク澱粉、トウモロコシ澱粉、米澱粉、豆類澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、ヒシ澱粉、クリ澱粉、サゴ澱粉、ナガイモ澱粉、レンコン澱粉、クワイ澱粉、ワラビ澱粉、ユリネ澱粉、及びアミロメイズ澱粉から選ばれる１種又は２種以上である、前記＜４０＞に記載の製造方法。
＜４２＞
前記穀粉が、さらにこんにゃく粉、グルテン粉、及び加工澱粉から選ばれる１種又は２種以上を含む、前記＜４０＞又は＜４１＞に記載の製造方法。
<40>
Said <39>, wherein the flour preferably contains one or more selected from wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour and millet flour, and further contains starch as necessary. The manufacturing method as described in.
<41>
The starch is preferably wheat starch, barley starch, rye starch, oat starch, corn starch, rice starch, legume starch, potato starch, sweet potato starch, tapioca starch, castor starch, chestnut starch, sago starch, potato starch, lotus root The production method according to <40>, wherein the method is one or more selected from starch, quill starch, bracken starch, urine starch, and amylomaise starch.
<42>
The production method according to <40> or <41>, wherein the flour further contains one or more selected from konjac flour, gluten powder, and processed starch.
＜４３＞
穀粉の配合量１００質量部に対して、前記＜１＞〜＜３８＞のいずれか１つに記載の麺帯用水中油型乳化組成物の配合量が、好ましくは０．１質量部以上であり、より好ましくは０．２質量部以上であり、さらに好ましくは０．５質量部以上である、前記＜３９＞〜＜４２＞のいずれか１つに記載の製造方法。
＜４４＞
穀粉の配合量１００質量部に対して、前記＜１＞〜＜３８＞のいずれか１つに記載の麺帯用水中油型乳化組成物の配合量が、好ましくは５質量部以下であり、より好ましくは３質量部以下であり、さらに好ましくは２質量部以下である、前記＜３９＞〜＜４３＞のいずれか１つに記載の製造方法。
＜４５＞
穀粉の配合量１００質量部に対して、前記＜１＞〜＜３８＞のいずれか１つに記載の麺帯用水中油型乳化組成物の配合量が、好ましくは０．１〜５質量部であり、より好ましくは０．２〜３質量部であり、さらに好ましくは０．５〜２質量部である、前記＜３９＞〜＜４２＞のいずれか１つに記載の製造方法。
<43>
The blending amount of the oil-in-water emulsified composition for noodle band according to any one of the above <1> to <38> is preferably 0.1 parts by weight or more with respect to 100 parts by weight of the flour. The production method according to any one of <39> to <42>, more preferably 0.2 parts by mass or more, and still more preferably 0.5 parts by mass or more.
<44>
The blending amount of the oil-in-water emulsified composition for noodle band according to any one of the above <1> to <38> is preferably 5 parts by weight or less, with respect to 100 parts by weight of the flour. Preferably it is 3 mass parts or less, More preferably, it is 2 mass parts or less, The manufacturing method as described in any one of said <39>-<43>.
<45>
The blending amount of the oil-in-water emulsified composition for noodle band according to any one of the above <1> to <38> is preferably 0.1 to 5 parts by weight with respect to 100 parts by weight of the flour. Yes, More preferably, it is 0.2-3 mass parts, More preferably, it is 0.5-2 mass parts, The manufacturing method as described in any one of said <39>-<42>.
＜４６＞
穀粉の配合量１００質量部に対して、水の配合量が、好ましくは１０〜６０質量部であり、より好ましくは１５〜５０質量部であり、さらに好ましくは２０〜４０質量部であり、さらに好ましくは２５〜３５質量部である、前記＜３９＞〜＜４５＞のいずれか１つに記載の製造方法。
<46>
The amount of water is preferably 10 to 60 parts by mass, more preferably 15 to 50 parts by mass, further preferably 20 to 40 parts by mass, with respect to 100 parts by mass of flour. Preferably, it is 25-35 mass parts, The manufacturing method as described in any one of said <39>-<45>.
＜４７＞
少なくとも穀粉と、水と、前記＜１＞〜＜３８＞のいずれか１つに記載の麺帯用水中油型乳化組成物と、かん水とを混合して麺帯を調製することを含む、前記＜３９＞〜＜４６＞のいずれか１つに記載の製造方法。
<47>
Including at least flour, water, an oil-in-water emulsion composition for noodle band according to any one of the above <1> to <38>, and brine to prepare a noodle band. 39>-<46> The manufacturing method as described in any one of.
＜４８＞
麺帯食品が、中華麺、焼きそば、うどん、そば、パスタ類、餃子の皮、シュウマイの皮、ワンタンの皮、及び小龍包の皮から選ばれる１種又は２種以上である、前記＜３９＞〜＜４７＞のいずれか１つに記載の製造方法。
<48>
<39> wherein the noodle strip food is one or more selected from Chinese noodles, yakisoba, udon, soba, pasta, gyoza skin, shumai skin, wonton skin, and small dragon wrap skin -Manufacturing method as described in any one of <47>.
＜４９＞
前記＜３９＞〜＜４８＞のいずれか１つに記載の製造方法により得られる麺帯食品。
＜５０＞
前記＜１＞〜＜３８＞のいずれか１つに記載の麺帯用水中油型乳化組成物を用いた麺帯食品。
<49>
A noodle strip food product obtained by the production method according to any one of <39> to <48>.
<50>
Noodle strip food using the oil-in-water emulsion composition for noodle strips according to any one of <1> to <38>.
以下、本発明を実施例に基づきさらに詳細に説明するが、本発明はこれらに限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to these.
［調製例１］ 麺帯用乳化組成物の調製
油脂としてナタネ油（日清オイリオ社製）又はコーン油（商品名：コーンサラダ油、日清オイリオ社製）と、リン脂質として大豆レシチン（商品名：日清レシチンＤＸ、日清オイリオ社製、リン脂質含有量６４質量％）を下記表１に示す割合（単位：質量部）で混合して油相成分を調製した。
また、多価アルコールとして７０％ソルビトール（商品名：ソルビトール花王、花王社製、ソルビトール：７０質量％、水：３０質量％）又はグリセリン（花王社製）の６０質量％水溶液と、乳化剤としてポリオキシエチレン（２０）ソルビタンモノステアレート（商品名：レオドール ＴＷ−Ｓ１２０Ｖ、花王社製、ＨＬＢ：１４．９）、ポリオキシエチレン（２０）ソルビタンモノラウレート（商品名：レオドール ＴＷ−Ｌ１２０、花王社製、ＨＬＢ：１６．７）、ポリオキシエチレン（２０）ソルビタンモノオレート（商品名：レオドール ＴＷ-Ｏ１２０Ｖ、花王社製、ＨＬＢ：１５．０）、ポリオキシエチレン（６）ソルビタンモノラウレート（商品名：レオドール ＴＷ−Ｌ１０６、花王社製、ＨＬＢ：１３．３）、ポリオキシエチレン（２０）ソルビタントリステアレート（商品名：レオドール ＴＷ−Ｓ３２０Ｖ、花王社製、ＨＬＢ：１０．５）、デカグリセリンモノミリステート（商品名：リョートーポリグリエステルＭ−７Ｄ、三菱化学フーズ社製、ＨＬＢ：１４．５）又はショ糖モノステアレート（商品名：リョートーシュガーエステルＳ−１６７０、三菱化学フーズ社製、ＨＬＢ：１６．０）を下記表１に示す割合（単位：質量部）で混合して水相成分を調製した。
[Preparation Example 1] Preparation of emulsion composition for noodle band Rapeseed oil (manufactured by Nisshin Oillio Co., Ltd.) or corn oil (trade name: corn salad oil, Nisshin Oilio Co., Ltd.) as fat and oil, soybean lecithin (trade name as phospholipid) : Nisshin Lecithin DX, manufactured by Nisshin Oilio Co., Ltd., phospholipid content of 64% by mass) were mixed at a ratio (unit: part by mass) shown in Table 1 below to prepare an oil phase component.
Moreover, 70% sorbitol (trade name: sorbitol Kao, manufactured by Kao Corporation, sorbitol: 70% by mass, water: 30% by mass) or 60% by mass aqueous solution of glycerin (manufactured by Kao Corporation) as polyhydric alcohol, and polyoxy as an emulsifier Ethylene (20) sorbitan monostearate (trade name: Leodol TW-S120V, manufactured by Kao Corporation, HLB: 14.9), polyoxyethylene (20) sorbitan monolaurate (trade name: Leodol TW-L120, manufactured by Kao Corporation) , HLB: 16.7), polyoxyethylene (20) sorbitan monooleate (trade name: Rheodor TW-O120V, manufactured by Kao Corporation, HLB: 15.0), polyoxyethylene (6) sorbitan monolaurate (trade name) : Rheodor TW-L106, manufactured by Kao Corporation, HLB: 13.3), polyoxyethylene (20) sorbitan tristearate (trade name: Rheodor TW-S320V, manufactured by Kao Corporation, HLB: 10.5), decaglycerin monomyristate (trade name: Ryoto Polyglycerester M-7D, manufactured by Mitsubishi Chemical Foods, Inc. , HLB: 14.5) or sucrose monostearate (trade name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods, HLB: 16.0) shown in Table 1 below (unit: parts by mass) To prepare an aqueous phase component.
上記水相成分を上記油相成分に徐々に添加しながらホモミキサー（特殊機化工業社製）を用いて６０℃、１１５００ｒｐｍで攪拌乳化し、水中油型の乳化組成物である実施例１〜１２及び比較例１〜１７を得た。得られた各乳化組成物を１５℃まで冷却し、冷蔵庫（５℃）にて１日保存した後、下記の試験例に用いた。表１の中段には、各乳化組成物中の成分ａ〜ｅの含有量（単位：質量％）を併せて示した。 While gradually adding the water phase component to the oil phase component, the mixture was stirred and emulsified at 60 ° C. and 11500 rpm using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). 12 and Comparative Examples 1-17 were obtained. Each obtained emulsified composition was cooled to 15 ° C., stored in a refrigerator (5 ° C.) for 1 day, and then used in the following test examples. The middle part of Table 1 also shows the contents (unit: mass%) of components a to e in each emulsion composition.
［試験例１］ 乳化安定性
上記調製例１で得られた各乳化組成物を室温で４８時間静置し、下記評価基準により目視で乳化安定性を評価した。結果を表１に示す。
[Test Example 1] Emulsification stability Each emulsion composition obtained in Preparation Example 1 was allowed to stand at room temperature for 48 hours, and the emulsion stability was evaluated visually according to the following evaluation criteria. The results are shown in Table 1.
−室温４８時間静置後の乳化安定性の評価基準−
Ａ：油相の分離が無い
Ｂ：油相の分離が認められる
-Evaluation criteria for emulsion stability after standing at room temperature for 48 hours-
A: No oil phase separation B: Oil phase separation is observed
［試験例２］ 食塩含有アルカリ性水溶液中での乳化安定性（耐塩・耐アルカリ性試験）
上記調製例１で得られた各乳化組成物を食塩含有アルカリ性水溶液中に添加し、乳化安定性を評価した。具体的には、キャップ付きの円筒のガラス容器（直径４０ｍｍ、高さ７０ｍｍ）に水３０ｇを入れ、そこに食塩１０ｇと粉末かん水（オリエンタル酵母工業社製）２ｇを溶解して食塩含有アルカリ性水溶液（ｐＨ１３）を調製し、これに上記乳化安定性の試験で油相の分離が生じなかった各乳化組成物１０ｇを添加して３５℃に静置して、２４時間後に下記評価基準により乳化安定性を評価した。結果を表１に示す。
[Test Example 2] Emulsification stability in a salt-containing alkaline aqueous solution (salt / alkali resistance test)
Each emulsified composition obtained in Preparation Example 1 above was added to a salt-containing alkaline aqueous solution, and the emulsion stability was evaluated. Specifically, 30 g of water is placed in a cylindrical glass container with a cap (diameter 40 mm, height 70 mm), 10 g of salt and 2 g of powdered brine (made by Oriental Yeast Co., Ltd.) are dissolved therein, and a salt-containing alkaline aqueous solution ( pH 13) was prepared, 10 g of each emulsified composition in which separation of the oil phase did not occur in the above emulsion stability test was added and allowed to stand at 35 ° C., and after 24 hours, the emulsion stability was evaluated according to the following evaluation criteria. Evaluated. The results are shown in Table 1.
−食塩含有アルカリ性水溶液中での乳化安定性の評価基準−
５：均一な乳化分散系である。
４：乳化状態であるが、上部に極薄いクリーミング層が認められる。
３：乳化状態であるが、上部のクリーミング層がより厚い。
２：下部の水相と上部のクリーミング層とが分離した状態である。
１：上部に油相が分離する。
-Evaluation criteria for emulsion stability in alkaline aqueous solution containing salt-
5: Uniform emulsified dispersion system.
4: Although in an emulsified state, an extremely thin creaming layer is observed at the top.
3: Although in an emulsified state, the upper creaming layer is thicker.
2: The lower aqueous phase and the upper creaming layer are separated.
1: The oil phase separates at the top.
［調製例２］ 麺類の調製
水３０ｇに食塩１０ｇ、粉末かん水（オリエンタル酵母工業社製）２ｇ、上記乳化安定性の試験で油相の分離が生じなかった各乳化組成物１０ｇを溶解ないし分散して練水を調製した。この練水を３５℃で２４時間置いた後、水３００ｇを加えて希釈し、これを小麦粉１０００ｇに加え、１０分間混合してそぼろ状の麺生地とした。
得られた麺生地を、製麺ロール（ロール間隙３．５ｍｍ）にて麺帯にまとめ、室温下（約２０℃）、ビニール袋中に入れて３０分間熟成させた。次いで、麺帯をさらに製麺ロールで圧延し、約１．４ｍｍ厚の麺帯とした後、Ｎｏ．２２の角刃を用いて麺線に切り出し、この麺線をビニール袋に入れて室温下（約２０℃）に一晩放置し、中華麺を得た。
[Preparation Example 2] Preparation of noodles 10 g of salt in 30 g of water, 2 g of powdered brine (made by Oriental Yeast Co., Ltd.), and 10 g of each emulsified composition that did not cause separation of the oil phase in the above emulsion stability test were dissolved or dispersed. The prepared water was prepared. This kneaded water was placed at 35 ° C. for 24 hours, and then diluted by adding 300 g of water, added to 1000 g of flour, and mixed for 10 minutes to obtain a soft noodle dough.
The obtained noodle dough was put together in a noodle band with a noodle roll (roll gap: 3.5 mm), placed in a plastic bag at room temperature (about 20 ° C.), and aged for 30 minutes. Next, the noodle strip was further rolled with a noodle making roll to obtain a noodle strip having a thickness of about 1.4 mm. The noodle strings were cut out using 22 square blades, and the noodle strings were put in a plastic bag and left overnight at room temperature (about 20 ° C.) to obtain Chinese noodles.
［試験例２］ 製麺性の評価
上記調製例２における麺生地について、そのべとつきと伸展性を評価することで製麺性を評価した。以下に評価基準を示し、結果を表１に示す。
[Test Example 2] Evaluation of noodle making property The noodle making property of the noodle dough in Preparation Example 2 was evaluated by evaluating its stickiness and extensibility. The evaluation criteria are shown below, and the results are shown in Table 1.
−製麺性の評価基準−
５：べとつきがより抑えられ、生地伸展性に富む。
４：べとつきが少なく、生地伸展性が良好である。
３：べとつきを感じ、生地伸展性にやや劣る。
２：べとつきがやや強く、生地伸展性に劣る。
１：べとつきが強く、生地伸展性も悪い。
-Evaluation criteria for noodle-making properties-
5: Stickiness is further suppressed, and fabric stretchability is high.
4: Less stickiness and good fabric extensibility.
3: Feels sticky and slightly inferior in fabric extensibility.
2: Stickiness is slightly strong and fabric extensibility is inferior.
1: Strong stickiness and poor fabric extensibility.
表１の結果から、ＨＬＢが１１以上のポリオキシエチレンソルビタン脂肪酸エステルの含有量が本発明で規定するよりも少ないと、乳化安定性に劣る結果となり、塩を含むアルカリ性条件における安定性にも著しく劣る結果となった（比較例１〜３、１１）。また、これらを配合して得た麺生地は、べとつきが強く、生地伸展性にも劣っていた。
また、ＨＬＢが１１以上のポリオキシエチレンソルビタン脂肪酸エステルの含有量が本発明で規定する範囲内であっても、リン脂質の含有量が本発明で規定するよりも少ないと、塩を含むアルカリ性条件における安定性が十分でなく、製麺性にも劣る結果となった（比較例４〜６）。この傾向は、リン脂質の含有量を本発明で規定する範囲まで高めても、ＨＬＢが１１以上のポリオキシエチレンソルビタン脂肪酸エステルの含有量に対するリン脂質の含有量が本発明で規定するよりも低い組成では改善しなかった（比較例７〜１０、１６、１７）。
また、油脂の含有量を本発明で規定するよりも少なくして、逆にリン脂質の含有量を本発明で規定するよりも高めた場合には、室温に静置しただけでも油相が分離し、乳化安定性に大きく劣る結果となった（比較例１２）。
さらに、乳化剤として、ＨＬＢが１１未満のポリオキシエチレンソルビタン脂肪酸エステルを用いた場合や、ＨＬＢが１１以上ではあるがポリオキシエチレンソルビタン脂肪酸エステルとは異なる乳化剤を用いた場合には、塩を含むアルカリ性条件における安定性が著しく低く、これを配合した麺生地はべとつきが強く、生地伸展性も悪かった（比較例１３〜１５）。
From the results of Table 1, when the content of the polyoxyethylene sorbitan fatty acid ester having an HLB of 11 or more is less than that specified in the present invention, the emulsion stability is inferior, and the stability under alkaline conditions including a salt is remarkably increased. The results were inferior (Comparative Examples 1 to 3 and 11). Moreover, the noodle dough obtained by blending these materials had strong stickiness and poor dough extensibility.
Further, even if the content of the polyoxyethylene sorbitan fatty acid ester having an HLB of 11 or more is within the range specified in the present invention, the alkaline condition including a salt is less if the content of phospholipid is less than specified in the present invention. The results showed that the stability of the noodles was not sufficient and the noodle-making properties were inferior (Comparative Examples 4 to 6). Even if the content of phospholipid is increased to the range specified in the present invention, the tendency is that the content of phospholipid relative to the content of polyoxyethylene sorbitan fatty acid ester having an HLB of 11 or more is lower than that specified in the present invention. The composition did not improve (Comparative Examples 7 to 10, 16, and 17).
In addition, when the content of fats and oils is less than specified in the present invention and conversely the content of phospholipids is higher than specified in the present invention, the oil phase is separated even if left at room temperature. The result was greatly inferior in emulsion stability (Comparative Example 12).
Furthermore, when polyoxyethylene sorbitan fatty acid ester having an HLB of less than 11 is used as an emulsifier, or when an emulsifier having an HLB of 11 or more but different from polyoxyethylene sorbitan fatty acid ester is used, an alkaline containing salt The stability under the conditions was remarkably low, and the noodle dough blended with this was strongly sticky and the dough extensibility was also poor (Comparative Examples 13 to 15).
これに対し本発明で規定する組成からなる水中油型乳化組成物は、室温で長時間保存しても油相が分離せず、さらに耐塩・耐アルカリ性にも優れていた。また、これを用いて調製した麺生地は、べとつきがより抑えられ、生地伸展性に富むものであった（実施例１〜１２）。
また、この麺生地を用いて調製した中華麺を、十分量の沸騰水中で２分３０秒茹で上げて食したところ、いずれも食感がソフトでありながらも適度な歯応えを有し、風味も良好であった。
On the other hand, the oil-in-water emulsion composition having the composition defined in the present invention did not separate the oil phase even when stored at room temperature for a long time, and was excellent in salt resistance and alkali resistance. In addition, the noodle dough prepared using this was more sticky and rich in dough extensibility (Examples 1 to 12).
In addition, when Chinese noodles prepared using this noodle dough were baked in a sufficient amount of boiling water for 2 minutes and 30 seconds, they all had a soft texture and an appropriate texture. It was good.
Claims (4)
ｂ：大豆レシチン由来のリン脂質 ３〜１２質量％、
ｃ：糖アルコール及びグリセリンから選択される１種又は２種以上の多価アルコール ３０〜６０質量％、
ｄ：ＨＬＢが１１以上のポリオキシエチレンソルビタン脂肪酸エステル ０．２〜２質量％、及び
ｅ：水 １０〜３０質量％
を含有し、前記ポリオキシエチレンソルビタン脂肪酸エステルの含有量１質量部に対して前記大豆レシチン由来のリン脂質の含有量が６質量部以上である、麺帯用水中油型乳化組成物。 a: Vegetable oil and fat in liquid form at 20 ° C. 25-50% by mass,
b: 3-12% by mass of phospholipid derived from soybean lecithin ,
c: 30 to 60% by mass of one or more polyhydric alcohols selected from sugar alcohol and glycerin ,
d: 0.2-2% by mass of polyoxyethylene sorbitan fatty acid ester having HLB of 11 or more, and e: 10-30% by mass of water
The oil-in-water emulsion composition for noodle strips contains 6 parts by mass or more of the phospholipid derived from soybean lecithin with respect to 1 part by mass of the polyoxyethylene sorbitan fatty acid ester.
A noodle strip food using the oil-in-water emulsion composition for noodle strips according to claim 1 .
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