Looseness-improving grease composition, non bakery food using the grease composition and method for manufacturing the non bakery food

A technology of oil composition and baked food, which is applied in the direction of food preparation, edible oil/fat composition, application, etc., can solve the problems of powder soy sauce scorching, and achieves the prevention of powder soy sauce scorching, good workability, and good looseness Effect

Inactive Publication Date: 2012-12-19
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, when used for fried noodles seasoned with powdered soy sauce, the problem of burnt powdered soy sauce also occurred

Method used

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  • Looseness-improving grease composition, non bakery food using the grease composition and method for manufacturing the non bakery food

Examples

Experimental program
Comparison scheme
Effect test

example 1～ example 5

[0031] [Example 1 to Example 5, Comparative Example 1]

[0032] Purified rapeseed oil (manufactured by Nisshin Oiliyo Group Co., Ltd.) and an emulsifier were dissolved in the formulation (mass %) shown in Table 1 to obtain an oil and fat composition. The looseness of the fats and oils and the burntness of the powdered soy sauce were evaluated, and the sedimentation resistance was evaluated. The results are shown in Table 1.

[0033]

[0034] Commercially available raw noodles ("Steamed Yakisoba", manufactured by Toyo Suisan Co., Ltd.) were boiled for 3 minutes and 30 seconds, cooled with water, and the water was separated. A sample surface was obtained by spray-coating a 3% by mass oil and fat composition on the surface. Refrigerate at 5°C for 24 hours, and spread out the surface of the sample to compare the looseness.

[0035] Furthermore, 5 g of Nissin salad oil was added to a frying pan, and after heating with strong heat, 130 g of sample noodles were added, and 50 g o...

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PUM

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Abstract

The present invention provides a looseness-improving grease composition which enables non bakery food with a high starch content to have excellent looseness, and does not easily cause moisture-induced emulsifying agent separation, the non bakery food using the grease composition and a method for manufacturing the non bakery food. Moreover, the present invention provides a looseness- improving grease composition which does not easily burn out powder soy sauce. The looseness-improving grease composition is characterized by comprising 0.1-0.8 w% of sorbitan monolaurate. The looseness-improving grease composition preferably further comprises 0.05 w% - 0.5 w% of fatty acid monoglyceride, and preferably, more than 50 w% of fatty acid is unsaturated fatty acid.

Description

technical field [0001] The present invention relates to an oil and fat composition for improving looseness, a non-baked food and a method for producing a non-baked food using the oil and fat composition for improving looseness. Background technique [0002] Fried rice, Chinese steamed noodles, boiled pasta and other foods with a lot of starch and a lot of water on the surface are prone to problems such as sticking of rice, noodles, and pasta. Conventionally, in order to improve these problems, the operation of preventing rice, noodles, pasta, etc. from sticking to each other by applying fat and oil, and improving looseness has been performed. In particular, by adding a specific emulsifier to fats and oils used for coating, effects such as improvement in looseness and glazing of foods have been confirmed (Patent Document 1). [0003] However, in conventional oil and fat compositions for improving looseness that have been formulated with emulsifiers, the emulsifiers contained...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23L1/01A23L5/10A23L7/109
Inventor 桑原佑佳冈田孝宏关屋佳明生稻淳一
Owner THE NISSHIN OILLIO GRP LTD
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