Loosening agent for noodle

Abstract

To provide a new loosening agent for a noodle which can give a noodle loosening property and smoothness of a noodle surface, and to provide a noodle with the loosening agent for the noodle and a production method thereof.SOLUTION: A loosening agent for a noodle includes: polyglyceryl fatty acid ester composed of polyglycerin having an average polymerization degree of 4.0 to 6.0 and oleic acid; and water.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a noodle loosening agent for noodles, noodles using the noodle loosening agent, and a method for producing the same.

Background Art

[0002] Conventionally, various proposals have been made to improve the looseness of noodles. For example, in Patent Document 1, as a method for producing noodles that do not adhere to each other without impairing the original texture and taste of the noodles, a method for producing noodles is proposed, which is characterized in that the noodles are boiled or steamed and then treated with a polyglycerin fatty acid ester aqueous dispersion.

[0003] Further, in Patent Document 2, as a noodle loosening agent that is easily and finely dispersed in water, improves the looseness of noodles, and moreover, has little turbidity in soup or the like when eating noodles, (a) one or more selected from the group consisting of sugar alcohols and monosaccharides or alcohols, (b) diglycerin fatty acid ester and / or triglycerin fatty acid ester, and (c) glycerin citrate fatty acid ester are contained, and a noodle water-dispersible loosening agent characterized by not containing edible oil and fat has been proposed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] On the other hand, in the case of noodles, it may be required that the noodle surface is uniform and smooth. In addition to the looseness of the noodles, an aqueous noodle loosening agent that can impart smoothness to the noodle surface is required.

[0006] The present invention relates to providing a novel noodle loosening agent capable of imparting noodle looseness and smoothness of the noodle surface. It also relates to providing noodles using the noodle loosening agent and a method for producing the same.

Means for Solving the Problems

[0007] The present invention relates to the following [1] to [7]. [1] A noodle loosening agent containing a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid and water. [2] A method for producing noodles, comprising a step of adding a noodle loosening agent containing a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid and water. [3] Noodles obtained by the production method described in [2]. [4] A method for improving noodle looseness, comprising a step of adding a noodle loosening agent containing a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid and water. [5] A method for imparting smoothness to the noodle surface, comprising a step of adding a noodle loosening agent containing a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid and water. [6] A method for suppressing the hot water expansion of dried noodles, comprising a step of adding a noodle loosening agent containing a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid and water. [7] A method for suppressing the adhesion of dried noodles to a container, comprising a step of adding a noodle loosening agent containing a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid and water.

Effects of the Invention

[0008] According to the present invention, it is possible to provide a novel noodle loosening agent capable of imparting noodle looseness and smoothness of the noodle surface. It is also possible to provide noodles using the noodle loosening agent and a method for producing the same.

Embodiments for Carrying Out the Invention

[0009] As a result of intensive studies on the above problems by the present inventors, it has been newly found that by using a noodle loosening agent containing a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid and water, it is possible to impart noodle loosening property and smoothness of the noodle surface. This mechanism is presumably because the loosening agent is applied to the noodle strands and the noodle surface is coated. Also, unexpectedly, it has been newly found that the hot water elongation of the dried noodles obtained by using the noodle loosening agent of the present invention can be suppressed and container adhesion can be suppressed. Although the detailed mechanism is not known, it is presumably because the loosening agent is applied to the noodle strands and the noodle surface is coated.

[0010] The noodle loosening agent of the present invention contains a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid and water.

[0011] The polyglycerol fatty acid ester according to the present invention is an ester of polyglycerol having an average degree of polymerization of 4.0 to 6.0, preferably 4.2 to 5.5, more preferably 4.5 to 5.0 and oleic acid. The polyglycerol of the present invention can be obtained by subjecting glycerin or the like to an etherification reaction by a general synthesis method, and may be further purified according to a known method. For example, it can be produced by adding a catalyst such as an alkali to glycerin as a raw material and performing an etherification reaction at 200 ° C or higher under normal pressure or reduced pressure. The polyglycerol fatty acid ester according to the present invention can be prepared by subjecting polyglycerol and a fatty acid to an esterification reaction by a general synthesis method. Examples of commercially available products include Sansoft Q-17JC (tetraglyceryl oleate manufactured by Taiyo Chemical Co., Ltd.).

[0012] The average degree of polymerization of polyglycerol in the present specification is the average degree of polymerization of polyglycerol calculated from the hydroxyl value by the end group analysis method, and is the average degree of polymerization calculated from (Formula 1) and (Formula 2). (Formula 1) Average degree of polymerization = (112.2 × 10 3-18 × acid value) / (74 × acid value - 56.1 × 10 3 ) (Formula 2) Acid value = (a - b) × 28.05 / Sampling amount of sample (g) a: Consumption of 0.5N potassium hydroxide solution by blank test (ml) b: Consumption of 0.5N potassium hydroxide solution by this test (ml) The acid value in the above (Formula 1) is calculated according to (Formula 2) in accordance with "Standard Oil Analysis Test Methods Established by the Japan Oil Chemists' Society (I) 1996 Edition" edited by the Japan Oil Chemists' Society.

[0013] From the perspective of solubility in water, the HLB of the polyglycerol fatty acid ester according to the present invention is preferably 10 or more. Also, from the perspectives of noodle looseness, smoothness of the noodle surface, suppression of hot water elongation of dried noodles, and suppression of adhesion to the container of dried noodles, the saponification value of the polyglycerol fatty acid ester according to the present invention is preferably 50 or more, more preferably 60 or more, still more preferably 70 or more, still more preferably 80 or more, and from the same perspectives, it is preferably 100 or less, more preferably 95 or less, still more preferably 90 or less, and can be 50 - 100, 80 - 100, etc.

[0014] The HLB in this specification refers to the value measured by the following Griffin calculation method. The saponification value and neutralization value are measured by known methods. HLB = 20(1 - S / A) S: Saponification value of polyglycerol fatty acid ester A: Neutralization value of raw material fatty acid

[0015] The content of the polyglycerol fatty acid ester according to the present invention in the noodle loosening agent of the present invention can be, for example, 0.1 - 20.0% by mass, preferably 1.0 - 10.0% by mass, 1.0 - 5.0, etc.

[0016] The water content in the noodle loosening agent of the present invention can be, for example, 80.0 - 99.9% by mass, preferably 90.0 - 99.0% by mass, 95.0 - 99.0, etc.

[0017] The mass ratio of the polyglycerol fatty acid ester according to the present invention to the water content (polyglycerol fatty acid ester / water) is preferably 0.001 to 0.25, more preferably 0.01 to 0.10, and still more preferably 0.01 to 0.05.

[0018] The noodle loosening agent of the present invention may further contain saccharides such as sorbitol, reduced starch degradation products, and maltose, and alcohols such as ethanol, glycerin, and propylene glycol.

[0019] The noodle loosening agent of the present invention is an aqueous noodle loosening agent that can contain edible oil. The content of the edible oil in the noodle loosening agent of the present invention is preferably 20% by mass or less, more preferably 10% by mass or less, still more preferably 1% by mass or less, and still more preferably 0% by mass. Examples of the edible oil include avocado oil, linseed oil, argan oil, almond oil, perilla oil, olive oil, orange roughy oil, cocoa butter, carrot oil, cucumber oil, beef tallow, coconut oil, grape seed oil, sesame oil, wheat germ oil, rice bran oil, southern magnolia oil, safflower oil, shea butter, soybean oil, turtle oil, clove oil, tea oil, evening primrose oil, camellia oil, corn oil, lard, rapeseed oil, adzuki bean oil, palm oil, palm kernel oil, peanut oil, castor oil, sunflower oil, hazelnut oil, macadamia nut oil, mink oil, meadowfoam oil, cottonseed oil, palm oil, rosehip oil, butter, adzuki bean oil, jojoba oil, lavender oil, egg yolk oil, rice oil, lanolin, rosemary oil, etc.

[0020] The noodle loosening agent of the present invention can be prepared by mixing the above components by a conventional method.

[0021] The noodle softening agent of the present invention can be suitably used for various noodles such as udon, Chinese noodles, Japanese buckwheat noodles, and rice noodles, and can be suitably used for any of these fresh noodles, dried noodles, chilled noodles, and frozen noodles. Here, in this specification, fresh noodles are defined by the National Noodle Manufacturers' Association Federation as "fresh udon, fresh (raw) buckwheat noodles, fresh Chinese noodles or similar products manufactured by conventional methods" and "a product formed by mixing raw materials such as wheat flour and water, kneading them, and forming the resulting dough into a linear shape". Dried noodles are defined by the Japanese Agricultural and Forestry Standards for dried noodles as "dried noodles are products obtained by adding salt, mountain yam, matcha, eggs, etc. to wheat flour or buckwheat flour, kneading them together, then making noodles and drying them". Chilled noodles refer to noodles that have been boiled, heat-sterilized, placed in a bag, completely sealed, and refrigerated at 10°C or lower. Frozen noodles are defined by the Japan Frozen Noodle Association as "fresh noodles made by boiling and immediately (in the state of being lifted from the pot) squeezing them with cold water and then rapidly freezing them". Dried noodles include dried instant noodles. Examples of the dried instant noodles in the present invention include non-fried noodles and fried noodles. Instant noodles (non-fried noodles, fried noodles) are described in the materials from the Agricultural and Forestry Products Standards Investigation Council on February 21, 2014, as "instant noodles are products mainly made of wheat flour or buckwheat flour, to which salt, potassium carbonate, or other substances that enhance the elasticity, viscosity, etc. of the noodles are added, kneaded together, and then made into noodles. Among them, those with attached seasonings or seasoned with seasonings, and can be provided for consumption through simple cooking operations. The processing methods of the 'noodles' in instant noodles include 'fried noodles' fried in oil and 'non-fried noodles' dried without frying." Instant noodles (non-fried noodles, fried noodles) in this specification also refer to the above-mentioned products.

[0022] The method for adding the loosening agent for noodles of the present invention is not particularly limited, and it can be added to noodles and their intermediate products by known methods such as spraying, dipping, coating, kneading, etc. By adding the loosening agent for noodles of the present invention to various noodles, the looseness of the noodles can be improved, and smoothness can be imparted to the noodle surface. Therefore, in the present invention, there are also provided a method for manufacturing noodles having a step of adding the loosening agent for noodles of the present invention, the noodles obtained by the manufacturing method, a method for improving the looseness of noodles, and a method for imparting smoothness to the noodle surface.

[0023] As a preferred usage mode of the loosening agent for noodles of the present invention, in the manufacturing process of dried noodles, a manufacturing mode having a step of drying the noodles to which the loosening agent for noodles of the present invention is added is exemplified. Dried noodles are obtained by preparing the dough by a known method, steaming the obtained dough, and then drying it. However, it is preferable to add the loosening agent for noodles of the present invention to the noodles before drying by spraying or the like, and more preferably to add it between after steaming and before drying. In this mode, known drying means can be used as the drying means, and examples include hot air drying, freeze drying, etc. The dried noodles obtained in this mode are not only excellent in the looseness of the noodles and the smoothness of the noodle surface after rehydration, but also the noodle elongation is suppressed, so suitable dried noodles can be obtained. Further, in this mode, the adhesion of the dried noodles to the container in the drying process is suppressed, so an improvement in production efficiency is also expected. Therefore, in the present invention, there are also provided the dried noodles obtained in this mode, a method for suppressing the noodle elongation of the dried noodles, and a method for suppressing the adhesion of the dried noodles to the container in the drying process. Here, the container whose adhesion is suppressed is not particularly limited, and examples include polyethylene, polypropylene, polystyrene, stainless steel, and glass. Further, the shape of the container whose adhesion is suppressed is not particularly limited, and examples include columnar, disc-shaped, rectangular parallelepiped-shaped, cubic-shaped, and mortar-shaped. Further, among the dried noodles, the effect of the loosening agent for noodles of the present invention is particularly exhibited in the case of non-fried noodles.

Examples

[0024] Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[0025] Preparation of Polyglycerol Fatty Acid Esters Preparation Examples 1 - 11 As shown in Table 1, polyglycerols 1 - 6 with different average degrees of polymerization were prepared by known methods, and polyglycerol fatty acid esters were prepared. As a representative example, the preparation method of Preparation Example 1 will be described in more detail. 912 g of polyglycerol 3 with an average degree of polymerization of 4.5 and 688 g of oleic acid were placed in a reaction flask. After adding an alkali catalyst, an esterification reaction was carried out at 260 °C and neutralized with phosphoric acid to obtain a polyglycerol fatty acid ester with a saponification value of 88.0. Similarly, polyglycerol fatty acid esters of Preparation Examples 2 - 11 were prepared. The saponification value was adjusted according to the charging ratio of polyglycerol and fatty acid during the esterification reaction and calculated by measuring the saponification value after sample preparation. The saponification value refers to "the number of mg of potassium hydroxide required to completely saponify 1 g of the sample based on a specified method", and this specified method refers to a method generally applicable to fats and oils.

[0026]

Table 1

[0027] Preparation of Chilled Noodles Example 1 93.5 parts by mass of water and 6.5 parts by mass of tetraglyceryl oleate of Preparation Example 1 were mixed to prepare a noodle loosening agent. For 120 g of Chinese noodles obtained by boiling 100 g of commercially available frozen Chinese noodles in hot water for 1 minute and squeezing with running water and ice water, 4.8 g of the noodle loosening agent was sprayed, and the chilled noodles for evaluation were prepared by storing at refrigeration for 24 hours.

[0028] Preparation of Noodle Loosening Agent Examples 2 - 5, Comparative Examples 1 - 4 Chilled noodles were prepared in the same manner as in Example 1, except that the polyglycerol fatty acid esters described in Table 2 were used instead of tetraglyceryl oleate of Preparation Example 1.

[0029] <Test Example 1: Noodle Loosening Property> Regarding the looseness of the chilled noodles obtained above, five professional panelists evaluated them according to the following evaluation criteria. An evaluation of 4 or above was considered a pass. Table 2 shows the results of averaging the scores of the five professional panelists. (Evaluation Criteria) 5: When lifted with chopsticks like freshly cooked noodles, all of them loosen without getting caught. 4: Compared with freshly cooked noodles, when lifted with chopsticks, there is a catch of about 10% - 30%, but they are almost loosened. 3: Compared with freshly cooked noodles, when lifted with chopsticks, about half of them are loosened. 2: Compared with freshly cooked noodles, when lifted with chopsticks, about 10% - 20% of them are loosened. 1: Compared with freshly cooked noodles, when lifted with chopsticks, they are solid and do not loosen.

[0030] <Test Example 2: Smoothness of Noodle Surface> Regarding the smoothness of the surface of the chilled noodles obtained above, five professional panelists visually observed them according to the following evaluation criteria. "Smooth" is based on the fact that the noodle surface looks uniform and no unevenness is visible. An evaluation of 4 or above was considered a pass. Table 2 shows the results of averaging the scores of the five professional panelists. (Evaluation Criteria) 5: Almost no unevenness is visible, similar to freshly cooked noodles, and the noodle surface is very smooth. 4: Compared with freshly cooked noodles, unevenness is visible about 10% - 30%, but the noodle surface is smooth. 3: Compared with freshly cooked noodles, unevenness is visible about 50%. 2: Compared with freshly cooked noodles, unevenness is visible about 70% - 80%. 1: Compared with freshly cooked noodles, almost all unevenness is visible, and the noodle surface is very uneven.

[0031]

Table 2

[0032] As shown in Table 2, the chilled noodles using the noodle loosening agents of Examples 1 - 5 were all excellent in noodle looseness and smoothness of the noodle surface.

[0033] Preparation of Non-Fried Noodles Examples 6 to 10, Comparative Examples 5 to 10 After mixing, aging, rolling, and passing through processes such as cutting blades, etc., a noodle dough formulated with 2000 g of wheat flour, 500 g of processed starch, 900 g of water, 50 g of wheat flour gluten, 35 g of salt, and 5 g of kansui was steamed at 1.5 Pa for 150 seconds. The obtained noodles were divided into small portions of 80 g, and after spraying 10 g of a noodle loosening agent having the composition shown in Table 3, hot air drying (temperature 100 °C, humidity 50%, 25 minutes) was performed to prepare non-fried noodles.

[0034] <Test Example 3: Noodle Loosening Property> Regarding the loosening property when the non-fried noodles obtained above were rehydrated in boiling water for 5 minutes, evaluation was carried out in the same manner as in Test Example 1 except that the noodles after steaming were used as the reference instead of the freshly cooked noodles. Evaluation of 4 or more was considered passing. The results are shown in Table 3.

[0035] <Test Example 4: Smoothness of Noodle Surface> Regarding the smoothness of the surface when the non-fried noodles obtained above were rehydrated in boiling water for 5 minutes, evaluation was carried out in the same manner as in Test Example 2 except that the noodles after steaming were used as the reference instead of the freshly cooked noodles. Evaluation of 4 or more was considered passing. The results are shown in Table 3.

[0036] <Test Example 5: Suppression of Soup Expansion> Regarding the soup expansion suppression effect 5 minutes after the start of eating of the non-fried noodles obtained above, evaluation was carried out by 5 professional panelists according to the following evaluation criteria. Note that the start of eating refers to 5 minutes after rehydrating the non-fried noodles in boiling water, and 5 minutes after the start of eating refers to 5 minutes further after the start of eating after this rehydration. Soup expansion suppression is based on maintaining the same texture as at the start of eating. Evaluation of 4 or more was considered passing. The results of averaging the scores of 5 professional panelists are shown in Table 3. (Evaluation Criteria) 5: Maintaining the same texture as at the start of eating 4: Maintaining almost the same texture as at the start of eating, but slightly softer 3: Maintaining about half of the texture at the start of eating 2: The texture has become softer compared to the start of eating 1: The texture has become very soft compared to the start of eating.

[0037] <Test Example 6: Suppression of Adhesion to Container> Regarding the effect of suppressing adhesion to the container during hot air drying (temperature 100°C, humidity 50%, 25 minutes) of the above non-fried noodles, evaluation was carried out by 5 professional panelists according to the following evaluation criteria. The hot air drying was carried out with the non-fried noodles placed in a stainless steel container (diameter 12 cm, height 3 cm). After the drying process was completed, the stainless steel container was turned over and the container was tapped by hand to give vibration, and the number of taps until the noodles peeled off and the remaining adhesion amount in the container were used as the criteria. An evaluation of 4 or more was considered a pass. Table 3 shows the results of averaging the scores of 5 professional panelists. (Evaluation Criteria) 5: All peel off with a single light tap. 4: All peel off after 5 light taps. 3: All peel off after 10 taps. 2: Peel off after 20 - 30 taps, but about 1 - 2% remains adhered. 1: Do not peel off at all even after 30 or more taps.

[0038] <Test Example 7: Chewiness> Regarding the chewiness of the non-fried noodles obtained above, evaluation was carried out by 5 professional panelists on the non-fried noodles 5 minutes after rewarming with hot water according to the following evaluation criteria. Having chewiness is based on having elasticity and firmness compared to the non-fried noodles without the noodle softening agent of the present invention. An evaluation of 4 or more was considered a pass. Table 3 shows the results of averaging the scores of 5 professional panelists. (Evaluation Criteria) 5: Very chewy. 4: Chewy. 3: Slightly chewy. 2: Not chewy. 1: Very not chewy.

[0039] <Test Example 8: Throat Ease> Regarding the throat-feel of the non-fried noodles obtained above, five professional panelists evaluated the non-fried noodles 5 minutes after reheating with hot water according to the following evaluation criteria. Throat-feel is based on the criterion that, compared with the non-fried noodles without the noodle softening agent of the present invention, the noodles have a smooth texture when eaten. An evaluation score of 4 or above was considered a pass. Table 3 shows the results of averaging the scores of the five professional panelists. (Evaluation Criteria) 5: Extremely good throat-feel 4: Good throat-feel 3: Slightly good throat-feel 2: Bad throat-feel 1: Extremely bad throat-feel

[0040]

Table 3

[0041] As shown in Table 3, the non-fried noodles using the noodle softening agents of Examples 6 to 10 were all excellent in noodle softening property and smoothness of the noodle surface. Also, elongation in hot water and adhesion to the container were suppressed, and they were excellent in firmness and throat-feel.

Industrial Applicability

[0042] The noodle softening agent of the present invention can be suitably used for various types of noodles.

Claims

1. A noodle loosening agent comprising a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid, and water.

2. The noodle loosening agent according to Claim 1, wherein the saponification value of the polyglycerol fatty acid ester is 100 or less.

3. The noodle loosening agent according to Claim 1 or 2, which is used in the process of manufacturing dried noodles.

4. The noodle loosening agent according to Claim 3, wherein the dried noodles are non-fried noodles.

5. A method for manufacturing noodles, comprising a step of adding a noodle loosening agent comprising a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid, and water.

6. The manufacturing method according to Claim 5, further comprising a step of drying the noodles obtained through the addition step.

7. Noodles obtained by the manufacturing method according to Claim 5 or 6.

8. A method for improving the looseness of noodles, comprising a step of adding a noodle loosening agent comprising a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid, and water.

9. A method for imparting smoothness to the surface of noodles, comprising a step of adding a noodle loosening agent comprising a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid, and water.

10. A method for suppressing the elongation of dried noodles in hot water, comprising a step of adding a noodle loosening agent comprising a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid, and water.

11. A method for suppressing the adhesion of dried noodles to a container, comprising a step of adding a noodle loosening agent comprising a polyglycerol fatty acid ester composed of polyglycerol having an average degree of polymerization of 4.0 to 6.0 and oleic acid, and water.

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