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Water dispersible loosening agent for noodles

A technology of dispersing and loosening agent, which is applied in the field of water-dispersible loosening agent for noodles, which can solve problems such as damage to soup taste, difficulty in dispersing, and large particles, and achieve the effects of simplifying the process, improving looseness, and high product value

Inactive Publication Date: 2012-02-22
RIKEN VITAMIN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the compositions used in these methods contain fats and oils, they become cloudy when dispersed in water, and there are problems such as cloudy soup or noodle soup when noodles are eaten, which impairs the taste of the soup.
[0005] In addition, a method of using a quality improver containing polysaccharides and polyglycerin has been proposed (see Patent Document 3), but the composition used in this method has the following problems: it is difficult to disperse in water although it causes little turbidity in soup or stock , if industrial applications are considered, time-consuming
[0006] In addition, spray drying using (1) an edible fat and / or oil-soluble emulsifier, (2) a hydrophilic emulsifier, and (3) an oil-in-water emulsifier containing carbohydrates and / or starch breakdown products has been proposed. And the method (referring to patent document 4) of the modifying agent of the obtained starch processed food, or containing (1) alcohol, (2) polyglycerol fatty acid ester containing more than 50% by weight of monofatty acid ester, and (3 ) sugars, sugar alcohols, glycerin and propylene glycol at least one kind of food flavor quality reduction inhibitor (see Patent Document 5), the composition used in these methods has no problem in the dispersibility of water, but There are problems such as large particles during dispersion and turbidity of soup when eating noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

manufacture example 3

[0040] [Manufacturing example] Manufacture of triglyceride oleate

[0041] Put 20kg of glycerin into a reaction kettle equipped with a stirrer, a thermometer, a gas blowing tube and a water separator, add 100mL of a 20w / v% aqueous solution of sodium hydroxide as a catalyst, and carry out a condensation reaction of glycerol at 250°C for 4 hours in a nitrogen stream. .

[0042] The resulting reaction product was cooled to 90°C, neutralized by adding about 20 g of phosphoric acid (85% by mass), filtered, and the filtrate was distilled under reduced pressure at 160°C and 400 Pa to remove glycerin, and then heated at 200°C and 20 Pa Molecular distillation was carried out under high vacuum conditions to remove about 3.7 kg of fractions with diglycerol as the main component, and further molecular distillation was carried out under high vacuum conditions of 240 ° C and 20 Pa to obtain 1% by mass of glycerin, 4% by mass of diglycerol, The fraction of 88% by mass of triglycerol, 3% by ...

Embodiment 1

[0056] In a 1-liter beaker, 465 g of reduced starch saccharide (trade name: Amami, manufactured by Towa Chemical Industry Co., Ltd.; sorbitol content: about 50%) was charged, and lecithin (trade name: Nissin Lecithin DX, manufactured by Nissin Oirio Co., Ltd.) 10 g, diglycerin oleate (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd., monoester content: about 80% by mass) 25 g were heated and dissolved, and added to In reducing starch saccharides.

[0057] Then, stir at about 80° C. with a stirrer (trade name: T.K High Speed ​​Mixer, manufactured by Tokukuki Kagaku Kogyo Co., Ltd.) for 10 minutes at 10,000 rpm to obtain about 500 g of a water-dispersible loosening agent for noodles (Example 1).

Embodiment 2

[0059] Put 460 g of fructose liquid sugar (trade name: L-95, manufactured by Nippon Food & Chemical Co., Ltd.) in a 1-liter beaker, and lecithin (trade name: Nissin Lecithin DX, manufactured by Nissin Oyrio Co., Ltd.) at about 70° C. ) 15 g and 25 g of diglycerin oleate (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.) were heated and dissolved, and then added to the reduced starch saccharide.

[0060] Then, stir at about 80° C. with a stirrer (trade name: T.K High Speed ​​Mixer, manufactured by Tokukuki Kagaku Kogyo Co., Ltd.) at 10,000 rpm for 10 minutes to obtain about 500 g of a water-dispersible loosening agent for noodles (Example 2).

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Abstract

A water-dispersive anti-sticking agent for noodles is provided to make noodles soft in the cooking process and reduce the thickness of the soup with noodles. A water-dispersive anti-sticking agent for noodles comprises: (a) saccharide or alcohol, (b) polyglycerin fatty acid ester, and (c) lecithin and / or glycerin organic acid fatty acid ester, wherein the anti-sticking agent contains no edible oil and fat. The polyglycerin fatty acid ester is diglycerin fatty acid ester and / or triglycerin fatty acid ester, and 100% by mass of the polyglycerin fatty acid ester contains 50% by mass of monoester form. The glycerin organic acid fatty acid ester is glycerin citric acid fatty acid ester. The saccharide is sugar alcohol and / or monosaccharide.

Description

technical field [0001] The present invention relates to a water-dispersible loosening agent for noodles (ほぐれ剤) which improves the looseness of noodles during production and consumption. Background technique [0002] At present, in the development of the noodle market, in terms of hardware such as improvement of noodle manufacturing methods and packaging methods, and in order to meet the needs of diverse consumers, improvement of texture and flavor, product differentiation, and the development of easy-to-cook noodles Software pursuits such as development are a must. In addition, in terms of types of noodles, raw noodles, instant noodles, cooked noodles represented by convenience stores, frozen noodles, boiled noodles, and LL noodles are diversifying. Along with this, new issues have emerged in the noodle market, and in particular, one of the major issues is that noodles tend to stick due to the increase in the amount of starch compounded. It is said that the stickiness of n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/26A23L7/109A23L27/30
CPCA23L7/109A23L29/03A23L29/37
Inventor 麻生茂树石井理江子菊地宽子
Owner RIKEN VITAMIN COMPANY
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