Fat composition for chilled noodle and chilled noodle

Abstract

To provide a chilled noodle fat composition for chilled noodles that can be prepared to maintain the looseness of the noodles and the smooth texture of freshly boiled noodles, while making it difficult to feel greasiness and offering excellent taste.SOLUTION: A chilled noodle fat composition is characterized by containing 50 to 99% by weight of fat and 0.1 to 11% by weight of an emulsifier, wherein the overall melting point of the fat contained in the chilled noodle fat composition is 10 to 35°C, and the SFC at 20°C of the overall fat is 0.5 to 35%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for chilled noodles and chilled noodles. [Background technology]

[0002] Noodles such as pasta, udon, Chinese noodles, and soba are typically boiled in hot water before being eaten. However, chilled noodles, which are boiled, cooled to a chilled temperature, distributed, and stored, and then eaten as is or reheated in a microwave oven or similar device before being eaten, are becoming increasingly common as noodles sold at convenience stores and supermarkets. Due to their convenience, demand for chilled noodles is increasing due to factors such as an increase in dual-income households and small households. However, chilled noodles that are eaten some time after being boiled tend to have a sticky surface, which can cause the noodles to lose their characteristic smooth texture, and they also tend to stick together, resulting in poor separation. These issues are not resolved even when the noodles are reheated in a microwave oven or similar device, and a technology to solve these issues is desired.

[0003] To date, techniques for coating the surface of noodles with oils and emulsifiers have been investigated as a method for solving the above-mentioned problems. In many cases, the focus has been on uniformly coating the surface of noodles, and oils and fats that are liquid at room temperature (liquid oil) have generally been used because of the ease of coating. However, while using oils and fats that are liquid at room temperature can have a certain effect on the loosening ability and texture, they tend to make the noodles feel oily when eaten, and oils and fats that are liquid at room temperature tend to drip from the noodles and collect at the bottom of the container during storage, resulting in an unsightly appearance.

[0004] Patent Document 1 discloses a technology for a starch-containing food loosening agent that inhibits deterioration of texture and / or appearance during storage. However, the examples all use liquid oils, which may not improve oiliness. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-48506 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above problems, we have been studying an oil and fat composition for noodles that can provide both easy disintegration and a smooth texture to noodles, and that does not feel oily when eaten. The object of this research is to provide an oil and fat composition for chilled noodles that can be used to prepare chilled noodles that are less oily and have excellent taste while maintaining the loosening properties and smooth texture of freshly boiled noodles. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the present inventors have discovered that an oil and fat composition for chilled noodles containing specific amounts of a specific oil and an emulsifier can be used to prepare chilled noodles that are less oily while maintaining the loosening properties and smooth texture of freshly boiled noodles, and have thus completed the present invention.

[0008] That is, the first aspect of the present invention relates to an oil and fat composition for chilled noodles containing 50 to 99% by weight of an oil and fat and 0.1 to 11% by weight of an emulsifier, characterized in that the melting point of all the oils and fats contained in the oil and fat composition for chilled noodles is 10 to 35°C, and the SFC at 20°C of all the oils and fats is 0.5 to 35%. A preferred embodiment relates to the oil and fat composition for chilled noodles, wherein the emulsifier contains at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. More preferably, the present invention relates to the oil and fat composition for chilled noodles, wherein the emulsifier contains at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or more. More preferably, the oil and fat composition for chilled noodles is a water-in-oil emulsified oil and fat composition. A second aspect of the present invention relates to chilled noodles, in which the above-mentioned oil and fat composition for chilled noodles is mixed in an amount of 0.5 to 10 parts by weight per 100 parts by weight of the noodles after cooking. The third aspect of the present invention relates to a method for producing an oil and fat composition for chilled noodles, the oil and fat composition containing 50 to 99% by weight of an oil and fat and 0.1 to 11% by weight of an emulsifier in its entirety, the melting point of the entire oil and fat being 10 to 35°C, and the SFC at 20°C of the entire oil and fat being 0.5 to 35%, the method comprising mixing the oil and fat and the emulsifier. Preferably, the present invention relates to a method for producing an oil and fat composition for chilled noodles, wherein the oil and fat composition for chilled noodles is a water-in-oil emulsified oil and fat composition, and the emulsifier contains at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or more. [Effects of the Invention]

[0009] According to the present invention, an oil and fat composition for chilled noodles can be provided that allows the preparation of chilled noodles that are less oily and have excellent taste while maintaining the loosening properties and smooth texture of freshly boiled noodles. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments.

[0011] The oil and fat composition for chilled noodles according to this embodiment contains an oil and fat within a specific range of melting point and SFC, and an emulsifier, each in a specific amount. This oil and fat composition for chilled noodles makes it possible to prepare chilled noodles that are not oily while maintaining the loosening properties and smooth texture of freshly boiled noodles, and is therefore suitable for use with chilled noodles that are intended to be eaten some time after cooking with heat. Here, cooking with heat refers to any method of cooking ingredients by applying heat to them, and is not particularly limited as long as it is a cooking method that raises the temperature of the ingredients, and examples of cooking methods include baking, simmering, steaming, boiling, and stir-frying.

[0012] (Oils and fats) The fats and oils contained in the fat and oil composition for chilled noodles are not particularly limited as long as the melting point of the entire fat and oil is 10 to 35°C and the SFC at 20°C of the entire fat and oil is in the range of 0.5 to 35%.

[0013] The melting point of the entire oil and fat is preferably 10 to 30° C., and more preferably 10 to 25° C. If the melting point of the entire oil and fat is below 10° C., the oil and fat may run off the noodles during storage of chilled noodles after cooking, or the noodles may not have a sufficient loosening or smooth texture. If the melting point of the entire oil and fat exceeds 35° C., the chilled noodles may feel oily when eaten after cooking. In the present disclosure, a smooth texture refers to a property in which the noodles contained in the chilled noodles after cooking do not adhere highly to each other, to other optionally contained foods, or to the noodles contained in the chilled noodles after cooking and other optionally contained foods, and the chilled noodles as a whole loosen up moderately and slide smoothly in the mouth. In the present disclosure, oiliness refers to the sensation of oil and fat clinging to the mouth when eating chilled noodles after cooking.

[0014] The melting point of the entire fat or oil can be measured in accordance with "Standard Test Methods for Analysis of Fats, Oils, and Related Materials 2.2.4.2 (1996) 1996 Edition, Established by the Japan Oil Chemists' Society."

[0015] The SFC at 20°C of the entire fat or oil is preferably 1 to 20%, and more preferably 3 to 15%. If the SFC at 20°C of the entire fat or oil is less than 0.5%, the chilled noodles may not have a sufficient loosening or smooth texture when eaten after cooking. If the SFC at 20°C of the entire fat or oil is more than 35%, the chilled noodles may tend to feel oily when eaten after cooking.

[0016] The SFC can be measured according to the measurement method of "2.2.9-2003 Solid Fat Content (NMR Method)" in "Standard Testing Methods for the Analysis of Fats, Oils and Related Materials" compiled by the Japan Oil Chemists' Society. The SFC requirement needs to be satisfied by all of the fats and oils contained in the fat and oil composition for chilled noodles, and when multiple types of fats and oils are used, the SFC of each of the fats and oils is not particularly limited.

[0017] The content of the oil and fat in the entire oil and fat composition for chilled noodles may be 50 to 99% by weight, preferably 65 to 95% by weight, and more preferably 80 to 90% by weight. If the oil and fat content is less than 50% by weight, the chilled noodles may not have a sufficient loosening or smooth texture when eaten after cooking. If the oil and fat content exceeds 99% by weight, the chilled noodles may be more likely to feel oily when eaten after cooking.

[0018] The type of oil or fat is not particularly limited as long as it is an edible oil or fat, and examples thereof include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, hyercin rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil; animal oils and fats such as milk fat, beef tallow, lard, and fish oil; and those which have been processed by hardening, fractionation, interesterification, or the like; and at least one selected from these groups can be used.

[0019] It is particularly preferable to use a suitable combination of multiple types of oils and fats so that the melting point and SFC values ​​described above are satisfied. Here, the combination of multiple types of oils and fats includes a simple mixture of multiple types of oils and fats, and a mixture of the above-mentioned oils and fats that has been subjected to a processing treatment such as interesterification. Examples of suitable combinations of oils and fats include a mixture of fractionated palm oil and rapeseed oil, and interesterified oil obtained by interesterifying a mixture of palm oil and coconut oil.

[0020] (emulsifier) The emulsifier contained in the oil and fat composition for chilled noodles is not particularly limited as long as it is generally used in foods and approved for use as a food additive. Examples include glycerin fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithins (soybean lecithin, sunflower lecithin, egg yolk lecithin, etc.), and enzymatically hydrolyzed lecithins (soybean lysolecithin, egg yolk lysolecithin, etc.). Here, the organic acid in the emulsifier refers to an organic compound that exhibits acidity and is a hydrocarbon compound having a carboxy group, such as acetic acid, lactic acid, citric acid, diacetyltartaric acid, and succinic acid. Furthermore, the fatty acid in the emulsifier refers to a monocarboxylic acid having a carboxy group in the hydrocarbon chain, and does not include organic acids. Among these, from the viewpoint of imparting a better, smoother texture to chilled noodles when eaten after cooking, it is preferable to contain at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin, and it is more preferable to contain at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters with an HLB of 8 or higher.

[0021] The content of the emulsifier in the oil and fat composition for chilled noodles may be 0.1 to 11 wt %, preferably 0.5 to 7 wt %, and more preferably 2 to 5 wt %, of the total oil and fat composition for chilled noodles. If the emulsifier content is less than 0.1 wt %, the chilled noodles may not have a sufficient loosening or smooth texture when eaten after cooking. If the emulsifier content exceeds 11 wt %, the flavor of the emulsifier may be more noticeable when eating the chilled noodles after cooking, resulting in a poor flavor of the chilled noodles, or the chilled noodles may be more likely to feel oily when eaten after cooking.

[0022] When the oil and fat composition for chilled noodles contains at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters with an HLB of 8 or higher, and particularly when it contains a sucrose fatty acid ester with an HLB of 8 or higher, it is preferably an emulsified oil and fat composition containing water, and may be either a water-in-oil emulsified oil and fat composition or an oil-in-water emulsified oil and fat composition, but from the viewpoint of imparting better loosening property and a smooth texture, it is more preferably a water-in-oil emulsified oil and fat composition.

[0023] When the oil and fat composition for chilled noodles is a water-in-oil emulsified oil and fat composition or an oil-in-water emulsified oil and fat composition, it is sufficient that the emulsifier is contained in at least one of the oil phase and the aqueous phase, and it is preferable that the emulsifier is contained in both the oil phase and the aqueous phase. Note that if the emulsifier is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0024] A lipophilic emulsifier means an emulsifier that dissolves or disperses in oil, and a hydrophilic emulsifier means an emulsifier that dissolves or disperses in water. HLB is used as a measure of the lipophilicity and hydrophilicity of an emulsifier, and the HLB of a lipophilic emulsifier is approximately 0 to 9, while the HLB of a hydrophilic emulsifier is approximately 7 to 20. However, the lipophilicity and hydrophilicity are not determined solely by the HLB.

[0025] When the oil and fat composition for chilled noodles is an emulsified oil and fat composition containing water, the content of water in the oil and fat composition for chilled noodles is preferably 1 to 50% by weight, more preferably 5 to 40% by weight, and even more preferably 10 to 30% by weight, of the entire oil and fat composition for chilled noodles, from the viewpoint of stabilizing the emulsion of the oil and fat composition for chilled noodles.

[0026] (Optional raw materials) The oil and fat composition for chilled noodles may contain, as optional ingredients, food ingredients or food additives such as flavorings, colorings, antioxidants, pH adjusters, thickening stabilizers, sugars, salt, sweeteners, acidulants, spices, flavoring materials, dairy ingredients, etc. If the optional ingredient is a lipophilic ingredient, it will be contained in the oil phase, and if it is a hydrophilic ingredient, it will be contained in the aqueous phase.

[0027] The flavoring is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and any of natural flavorings, synthetic flavorings, mixtures thereof, flavor powders, etc. Examples include flavorings such as butter flavoring, vanilla flavoring, cheese flavoring, milk flavoring, mayonnaise flavoring, garlic flavoring, ginger flavoring, and mustard flavoring, and flavor powders such as fruit flavor powder, cocoa powder, matcha powder, black tea powder, coffee powder, and caramel powder, and at least one selected from these groups can be used.

[0028] The coloring agent is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include natural coloring agents such as carotene color, caramel color, monascus color, cochineal color, safflower color, and gardenia color; and synthetic coloring agents such as food tar-based coloring agents, and at least one selected from these groups can be used.

[0029] The antioxidant is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include tocopherol, β-carotene, tea extracts such as catechin, and the like, and at least one selected from these groups can be used.

[0030] The pH adjuster is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include succinic acid, gluconic acid, citric acid, trisodium citrate, lactic acid, sodium lactate, adipic acid, phosphoric acid, sodium hydroxide, potassium carbonate, sodium carbonate, sodium bicarbonate, etc. At least one selected from these groups can be used.

[0031] The thickening stabilizer is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include guar gum, locust bean gum, xanthan gum, gum arabic, gellan gum, tara gum, tamarind seed gum, psyllium seed gum, carrageenan, pectin, glucomannan, curdlan, pullulan, gelatin, agar, alginic acids, starch, etc. At least one selected from these groups can be used.

[0032] Examples of the sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides, trehalose, sugar alcohols, etc., and at least one selected from these groups can be used.

[0033] Examples of the salt include refined salt, high-quality salt, white salt, raw salt, and crushed salt, and at least one selected from these groups can be used.

[0034] The sweetener is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc. At least one selected from these groups can be used.

[0035] The acidulant is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include sodium acetate, glacial acetic acid, adipic acid, citric acid, trisodium citrate, DL-malic acid, sodium DL-malate, phosphoric acid, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, fumaric acid, monosodium fumarate, succinic acid, monosodium succinate, disodium succinate, glucono-delta-lactone, lactic acid, sodium lactate, gluconic acid, potassium gluconate, sodium gluconate, citrus juice, and citrus powder, and at least one selected from these groups can be used.

[0036] The spices that can be used include spices that are commonly used in foods, and mixtures thereof. Examples of the spices include black pepper, white pepper, green pepper, garlic, ginger, sesame, chili pepper, horseradish, mustard, nutmeg, cinnamon, paprika, cardamom, cumin, coriander, turmeric, saffron, allspice, cloves, Japanese pepper, orange peel, lemon, yuzu, fennel, licorice, fenugreek, dill seeds, watercress, green onions, coriander, shiso, celery, tarragon, chives, chervil, Chinese chives, parsley, mustard, myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, wasabi leaves, and Japanese pepper leaves. At least one spice selected from the group consisting of these can be used.

[0037] The flavoring ingredients include flavor extracts and other flavoring ingredients, excluding the sugars, sweeteners, acidulants, and dairy ingredients. Examples of the flavor extracts include kelp extract and fermented seasonings. Examples of the other flavoring ingredients include egg yolk, whole egg, coffee, cacao ingredients, matcha, green tea, bean paste, fruit juice, fruit pulp, vegetable paste, and powdered vegetables. At least one selected from these groups can be used.

[0038] Examples of the dairy raw material include milk, fresh cream, yogurt, sour cream, whole milk powder, skim milk powder, skim milk, condensed milk powder, sweetened condensed milk, fermented milk, butter, buttermilk powder, cheese, heat-treated or enzyme-treated milk fat, and the like, and at least one selected from this group can be used.

[0039] (Manufacturing method) An embodiment of the method for producing the oil and fat composition for chilled noodles will be exemplified below. One embodiment relates to a method for producing an oil and fat composition for chilled noodles, the oil and fat composition containing 50 to 99% by weight of an oil and fat and 0.1 to 11% by weight of an emulsifier in its entirety, the melting point of the entire oil and fat being 10 to 35°C, and the SFC at 20°C of the entire oil and fat being 0.5 to 35%, the method comprising mixing the oil and fat and the emulsifier.

[0040] The fat and oil, the emulsifier, and optionally other raw materials (e.g., lipophilic raw materials) are mixed together. The fat and oil are preferably melted in advance. The temperature at which the fat and oil are melted may be 60 to 90°C, and the temperature at which the oil phase mixture is stirred may be maintained at 60 to 80°C.

[0041] Furthermore, when the oil and fat composition for chilled noodles is an emulsified oil and fat composition containing water, one embodiment of the method for producing the oil and fat composition for chilled noodles comprises 50 to 99% by weight of an oil and fat and 0.1 to 11% by weight of an emulsifier in the entire oil and fat composition, the melting point of the entire oil and fat is 10 to 35°C, and the SFC at 20°C of the entire oil and fat is 0.5 to 35%, the method comprising obtaining an oil phase containing the oil and fat, obtaining an aqueous phase containing water, and mixing and emulsifying the oil phase and the aqueous phase, wherein the oil phase and / or the aqueous phase contains an emulsifier.

[0042] When the oil and fat composition for chilled noodles is an emulsified oil and fat composition containing water, the oil and fat composition for chilled noodles as a whole only needs to contain an emulsifier. In the production method, when the aqueous phase contains an emulsifier, the oil phase may be composed of oil and fat only, or may be composed of a mixture containing oil and fat and a lipophilic emulsifier. Furthermore, whether the oil phase is composed of oil and fat only, or a mixture containing oil and fat and a lipophilic emulsifier, it may also contain other lipophilic ingredients. Furthermore, in the production method, when the oil phase contains an emulsifier, the aqueous phase may be composed of water only, or may be composed of a mixture containing water and a hydrophilic emulsifier. Furthermore, whether the aqueous phase is composed of water only, or a mixture containing water and a hydrophilic emulsifier, it may also contain other hydrophilic ingredients.

[0043] Even when the oil and fat composition for chilled noodles is an emulsified oil and fat composition containing water, all of the ingredients constituting the oil phase may be mixed to obtain the oil phase, and the oil and fat are preferably melted in advance. The temperature at which the oil and fat are melted and the temperature at which the oil phase mixture is stirred may be within the above-mentioned ranges.

[0044] To obtain the aqueous phase, all of the raw materials constituting the aqueous phase are mixed together. The temperature of the water may be 50 to 80°C, and the temperature of the aqueous phase mixture during stirring may be maintained at 65 to 80°C. Maintaining the temperature of the aqueous phase mixture at 65 to 80°C for about 20 to 35 minutes is preferred because sterilization can be achieved.

[0045] When the oil phase and the aqueous phase are mixed and emulsified, they are preferably mixed at 65 to 75° C. Furthermore, when the oil and fat composition for chilled noodles is a water-in-oil emulsified oil and fat composition, the oil phase and the aqueous phase are preferably mixed by adding the aqueous phase to the oil phase while stirring the oil phase, and emulsifying the oil and the aqueous phase. When the oil and fat composition for chilled noodles is an oil-in-water emulsified oil and fat composition, the oil phase and the aqueous phase are preferably mixed by adding the oil phase to the aqueous phase while stirring the aqueous phase, and emulsifying the oil and the aqueous phase.

[0046] After mixing and emulsifying the oil phase and the water phase, it is preferable to knead the mixture while cooling it to 5 to 20° C. The kneading can be carried out using a cooling kneader.

[0047] (chilled noodles) This embodiment relates to chilled noodles in which the oil and fat composition for chilled noodles is mixed in an amount of 0.5 to 10 parts by weight per 100 parts by weight of noodles after cooking.

[0048] The noodles include noodles themselves, which are made primarily from cereal flour and formed and processed into elongated, plate-like, ribbon-like, or other shapes, and are cooked by boiling, stewing, or steaming, as well as foods containing cooked noodles. Foods containing cooked noodles include noodles cooked with or mixed with ingredients or sauces, as well as noodles seasoned and cooked by stir-frying or boiling. Specific examples include udon, somen, hiyamugi, kishimen, ramen, Chinese noodles, spaghetti, macaroni, soba, rice noodles, harusame (glass noodles), hiyashimen (cold noodles), wonton, lasagna, etc. Chilled noodles refer to the above noodles that have been cooked and then refrigerated.

[0049] The amount of the oil and fat composition for chilled noodles mixed into the chilled noodles may be 0.5 to 10 parts by weight, preferably 0.5 to 5 parts by weight, and more preferably 0.5 to 3 parts by weight, per 100 parts by weight of the noodles after cooking. If the amount is less than 0.5 parts by weight, the chilled noodles after cooking may not be able to fully achieve the desired loosening and smooth texture. If the amount is more than 10 parts by weight, the chilled noodles after cooking may tend to feel oily when eaten.

[0050] The method for mixing the chilled noodles with the oil and fat composition for chilled noodles is not particularly limited, but in order to more effectively impart loosening properties and a smooth texture, it is preferable to mix the chilled noodles and at least one of the chilled noodles and the oil and fat composition for chilled noodles at a temperature of 40°C or higher, and it is more preferable to mix the chilled noodles and the oil and fat composition for chilled noodles at a temperature of 40°C or higher.

[0051] The oil and fat composition for chilled noodles can be mixed directly with boiled noodles, or can be used as a cooking oil or fat such as a frying oil when frying boiled noodles.

[0052] The frying oil can be used in the same way as oils commonly used as frying oils when frying.

[0053] Even when chilled noodles are cooled immediately after cooking and then reheated, they can maintain the same smooth texture as immediately after cooking. Chilled noodles immediately after cooking can be cooled to a temperature range generally referred to as refrigerated (chilled). Here, refrigerated (chilled) means a low temperature that does not freeze, for example, 0 to 15°C. Here, reheating refers to heating refrigerated chilled noodles to a temperature suitable for eating, for example, 50 to 100°C. Such reheating is not particularly limited as long as it is a method that raises the temperature of chilled noodles, and can be carried out, for example, in a microwave oven or toaster oven.

[0054] The chilled noodles may contain, in addition to the oil and fat composition for chilled noodles containing the oil and fat and the emulsifier, the flavorings, coloring agents, antioxidants, pH adjusters, thickening stabilizers, sugars, sweeteners, spices, seasonings, ingredients, and the like, as necessary, as long as the effects of the present invention are not impaired.

[0055] The seasoning may be any of those generally used in food to adjust the flavor, such as sugar, salt, soy sauce, miso, mirin, sake, Worcestershire sauce, oyster sauce, umami seasoning, bonito stock, kelp stock, meat extract, marine extract, vegetable extract, yeast extract, etc., and at least one selected from this group may be used.

[0056] The ingredients may be either plant-based or animal-based. For example, vegetables such as onion, chive, green onion, shiso leaf, lettuce, cabbage, Chinese cabbage, tomato, potato, carrot, green pepper, spinach, broccoli, corn, zucchini, eggplant, pumpkin, radish, asparagus, bamboo shoot, ginkgo, etc., mushrooms such as shiitake mushroom, shimeji mushroom, maitake mushroom, mushroom, etc., beans such as soybean, adzuki bean, kidney bean, pea, broad bean, lentil, chickpea, etc., meat such as beef, pork, chicken, lamb, etc., bacon, ham, sausage, roast pork, Examples of suitable raw materials include processed meat products such as corned beef, eggs such as chicken eggs, quail eggs, salmon roe, caviar, herring roe, cod roe, trout roe, flying fish roe, and dried mullet roe, seafood such as shrimp, cherry shrimp, whitebait, crab, squid, octopus, scallops, and salmon, processed fish products such as kamaboko, hanpen, imitation crab sticks, and chikuwa, seaweed such as wakame seaweed, kelp, nori seaweed, and hijiki seaweed, fermented foods such as natto and kimchi, and pickles such as umeboshi (pickled plum), takuan (pickled radish), and takana (green mustard greens). At least one selected from these groups can be used.

[0057] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] An oil and fat composition for chilled noodles containing 50 to 99% by weight of an oil and 0.1 to 11% by weight of an emulsifier, characterized in that the melting point of all the oils and fats contained in the oil and fat composition for chilled noodles is 10 to 35°C, and the SFC at 20°C of all the oils and fats is 0.5 to 35%. [Item 2] Item 2. The oil and fat composition for chilled noodles according to Item 1, wherein the emulsifier contains at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. [Item 3] 3. The oil and fat composition for chilled noodles according to item 1 or 2, wherein the emulsifier contains at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or higher. [Item 4] 4. The oil and fat composition for chilled noodles according to any one of items 1 to 3, which is a water-in-oil emulsified oil and fat composition. [Item 5] Chilled noodles, in which the oil and fat composition for chilled noodles according to any one of items 1 to 4 is mixed in an amount of 0.5 to 10 parts by weight per 100 parts by weight of the noodles after cooking. [Item 6] A method for producing an oil and fat composition for chilled noodles, the oil and fat composition containing 50 to 99% by weight of an oil and fat and 0.1 to 11% by weight of an emulsifier, the melting point of the entire oil and fat being 10 to 35°C, and the SFC at 20°C of the entire oil and fat being 0.5 to 35%, the method comprising mixing the oil and fat and the emulsifier. [Item 7] The oil and fat composition for chilled noodles is a water-in-oil emulsified oil and fat composition, Item 7. The method for producing an oil and fat composition for chilled noodles according to Item 6, wherein the emulsifier contains at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or higher. [Example]

[0058] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0059] The raw materials used in the examples and comparative examples are as follows. 1) Kaneka Corporation's "Palm Super Olein" 2) Kaneka Corporation "Rapeseed Oil" 3) Interesterified oil 1 (Production Example 1) 4) Interesterified oil 2 (Production Example 2) 5) Riken Vitamin Co., Ltd. "Emulgy MP" (glycerin fatty acid ester) (HLB: 4.3) 6) Mitsubishi Chemical Foods Corporation "Ryoto Sugar Ester S-1170" (sucrose stearate) (HLB: 11)

[0060] <Loosening properties> 2.5 g of the oil and fat composition for chilled noodles prepared in the Examples and Comparative Examples and 250 g of 1.7 mm pasta that had been boiled in boiling water for 8 minutes and then drained were added to a frying pan and cooked at 180°C for 5 minutes. The chilled noodles were then refrigerated at 4°C for 24 hours and heated at 500 W in a microwave oven (manufactured by Sharp Corporation, Model RE-NK2-H) for 3 minutes. The noodles were then picked up with one chopstick and removed, and the loosening of the noodles was evaluated according to the following criteria. The results are shown in Tables 1 and 2. 5 points: The noodles do not stick together at all and are very easy to separate. 4 points: The noodles are not stuck together and are easy to separate. 3 points: The noodles are hardly stuck together and are somewhat easy to separate. 2 points: The noodles are partially stuck together and difficult to separate. 1 point: The noodles are completely stuck together and form a ball, making them very difficult to separate.

[0061] <Smooth feeling> 2.5 g of the oil and fat composition for chilled noodles prepared in the Examples and Comparative Examples and 250 g of 1.7 mm pasta that had been boiled in boiling water for 8 minutes and then drained were added to a frying pan and cooked at 180°C for 5 minutes, and the chilled noodles were then refrigerated at 4°C for 24 hours. The noodles were then heated at 500 W for 3 minutes in a microwave oven (Sharp Corporation, Model RE-NK2-H) and eaten by 10 experienced panelists, who evaluated the noodles according to the following criteria. The average evaluation scores of each panelist are shown in Tables 1 and 2. 5 points: The noodles do not stick together at all and have a very smooth texture. 4 points: The noodles are not stuck together and have a smooth texture. 3 points: The noodles are barely sticking together and have a slightly smooth texture. 2 points: The noodles are partially stuck together and have a sticky texture. 1 point: The noodles are completely stuck together and form a ball-like mass, resulting in a very sticky texture.

[0062] <Oily> 2.5 g of the oil and fat composition for chilled noodles prepared in the Examples and Comparative Examples and 250 g of 1.7 mm pasta that had been boiled in boiling water for 8 minutes and then drained were added to a frying pan and stir-fried at 180°C for 5 minutes, and then refrigerated at 4°C for 24 hours. The chilled noodles were then eaten by 10 experienced panelists and evaluated according to the following criteria. The average evaluation scores of each panelist are shown in Tables 1 and 2 as the evaluation scores. 5 points: There is absolutely no oily feeling in the mouth, and the texture is not at all oily. 4 points: No oil or fat clings to the mouth, and the texture is not oily. 3 points: There is almost no oil or fat sticking to the inside of the mouth, and the texture is almost not oily. 2 points: The oil clings to the inside of the mouth, giving it an oily texture. 1 point: A large amount of oil clings to the mouth, giving it a very oily texture.

[0063] (Production Example 1) Preparation of Oil 1 (Interesterified Oil 1) A mixture of 76 parts by weight of palm oil (Kaneka Corporation) and 24 parts by weight of coconut oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to carry out random interesterification. After washing with water, the mixture was decolorized at 90°C under a reduced pressure of 500 Pa by adding 2 parts by weight of white clay (Mizusawa Industrial Chemicals Co., Ltd.), and deodorized for 1 hour at 250°C and 200 Pa to obtain interesterified oil 1.

[0064] (Production Example 2) Preparation of Oil 2 (Interesterified Oil 2) A mixture of 52 parts by weight of palm stearin (Kaneka Corporation), 33 parts by weight of palm kernel olein (Kaneka Corporation), and 15 parts by weight of extremely hardened palm oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to carry out random interesterification. After washing with water, the mixture was decolorized at 90°C under a reduced pressure of 500 Pa by adding 2 parts by weight of white clay (Mizusawa Industrial Chemicals Co., Ltd.), and deodorized for 1 hour at 250°C and 200 Pa to obtain interesterified oil 2.

[0065] <Melting point of fats and oils> The melting point of the entire fat and oil in the fat and oil composition was measured by the above test method.

[0066] Example 1 A water-in-oil emulsified oil-and-fat composition was obtained according to the formulation in Table 1. That is, 86.5 parts of palm superolein and 3.0 parts of a glycerin fatty acid ester having an HLB of 4.3 were mixed and heated at 70°C to prepare an oil phase. Also, an aqueous phase was prepared by mixing 0.5 parts of a sucrose glycerin fatty acid ester having an HLB of 11 and 10.0 parts of water, and sterilized at 70°C for 20 minutes. While stirring the oil phase, the sterilized aqueous phase was added to the oil phase to emulsify, and the mixture was quenched and kneaded in a quenching kneader to prepare a water-in-oil emulsified oil-and-fat composition.

[0067] [Table 1]

[0068] (Examples 2 and 3) Water-in-oil emulsified oil and fat compositions were prepared in the same manner as in Example 1, except that the blending amounts of palm superolein and water were changed to 50.0 parts and 46.5 parts (Example 2), and 90.0 parts and 6.5 parts (Example 3), respectively.

[0069] (Examples 4 to 5) Water-in-oil emulsified oil and fat compositions were prepared in the same manner as in Example 1, except that the blending amounts of palm superolein and glycerin fatty acid ester with an HLB of 4.3 were changed to 89.4 parts and 0.1 parts (Example 4), and 79.5 parts and 10.0 parts (Example 5), respectively.

[0070] Example 6 A water-in-oil emulsified oil composition was prepared in the same manner as in Example 1, except that the amount of palm superolein was changed to 50.0 parts and 36.5 parts of rapeseed oil was added as a blending ingredient when preparing the oil phase.

[0071] Example 7 A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that the interesterified oil 1 in Production Example 1 was used instead of palm superolein.

[0072] Example 8 A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that the amount of glycerin fatty acid ester with an HLB of 4.3 was changed to 3.5 parts and the sucrose glycerin fatty acid ester with an HLB of 11 was not added.

[0073] Example 9 An oil and fat composition was prepared in the same manner as in Example 1, except that the amount of oil and fat was changed to 97.0 parts by weight and the sucrose glycerin fatty acid ester having an HLB of 11 and water were not added.

[0074] The melting points of the water-in-oil emulsified oil and fat compositions and the entire oil and fat contained in the oil and fat compositions obtained in Examples 1 to 9, and the SFC at 20°C of the entire oil and fat, as well as the evaluation results of the loosening ability, slippery texture, and oiliness of chilled noodles prepared using the obtained water-in-oil emulsified oil and fat compositions, are shown in Table 1.

[0075] (Comparative Example 1) A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that the blending amounts of palm superolein and water were changed to 40.0 parts and 56.5 parts, respectively.

[0076] (Comparative Example 2) An oil and fat composition was prepared in which the blending amount of palm superolein was 100 parts and no raw materials other than interesterified oil 1 were blended.

[0077] (Comparative Example 3) A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that the amount of water was changed to 13.5 parts and the glycerin fatty acid ester having an HLB of 4.3 and the sucrose glycerin fatty acid ester having an HLB of 11 were not added.

[0078] Comparative Example 4 A water-in-oil emulsified oil composition was prepared in the same manner as in Example 1, except that the blending amounts of palm superolein and glycerin fatty acid ester with an HLB of 4.3 were changed to 74.5 parts and 15.0 parts, respectively.

[0079] (Comparative Example 5) A water-in-oil emulsified oil and fat composition was prepared in the same manner as in Example 1, except that palm superolein was not added and 86.5 parts of rapeseed oil was added as a blending ingredient in preparing the oil phase.

[0080] (Comparative Example 6) A water-in-oil emulsified oil composition was prepared in the same manner as in Example 1, except that palm superolein was not added and 86.5 parts of interesterified oil 2 was added as a blending raw material when preparing the oil phase.

[0081] The melting points of the water-in-oil emulsified oil and fat compositions and the entire oil and fat contained in the oil and fat compositions obtained in Comparative Examples 1 to 6, and the SFC of the entire oil and fat at 20°C were measured, and the results of evaluation of the loosening ability, slippery texture, and oiliness of chilled noodles prepared using the obtained water-in-oil emulsified oil and fat compositions are shown in Table 2.

[0082] [Table 2]

[0083] As is clear from the results in Table 1, the chilled noodles prepared using the water-in-oil emulsified oil and fat compositions of Examples 1 to 9 maintained good loosening properties and a smooth texture, and were not easily perceived as oily.

[0084] On the other hand, chilled noodles prepared using a water-in-oil emulsified oil and fat composition with a low oil content (Comparative Example 1) were rated low in terms of loosening ability and smoothness. Chilled noodles prepared using an oil and fat composition containing a large amount of oil and no emulsifier (Comparative Example 2) were rated low in terms of loosening properties and oiliness. Chilled noodles prepared using a water-in-oil emulsified oil and fat composition containing no emulsifier (Comparative Example 3) were rated low in terms of loosening ability and smoothness. Chilled noodles prepared using the water-in-oil emulsified oil and fat composition containing a large amount of emulsifier (Comparative Example 4) were rated low in oiliness. Chilled noodles prepared using a water-in-oil emulsified oil / fat composition (Comparative Example 5) in which the melting point of the entire oil / fat contained in the oil / fat composition for chilled noodles and the SFC at 20°C of the entire oil / fat were low were rated low in terms of loosening ability and smoothness. Chilled noodles prepared using a water-in-oil emulsified oil and fat composition (Comparative Example 6) in which the melting point of the entire oil and fat contained in the oil and fat composition for chilled noodles and the SFC at 20°C of the entire oil and fat were high were rated as being less oily.

Claims

1. An oil and fat composition for chilled noodles containing 50 to 99% by weight of an oil and 0.1 to 11% by weight of an emulsifier, characterized in that the melting point of all the oils and fats contained in the oil and fat composition for chilled noodles is 10 to 35°C, and the SFC at 20°C of all the oils and fats is 0.5 to 35%.

2. 2. The oil and fat composition for chilled noodles according to claim 1, wherein the emulsifier comprises at least one selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin.

3. 3. The oil and fat composition for chilled noodles according to claim 1, wherein the emulsifier comprises at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or more.

4. The oil and fat composition for chilled noodles according to claim 1 or 2, which is a water-in-oil emulsified oil and fat composition.

5. Chilled noodles, comprising 0.5 to 10 parts by weight of the oil and fat composition for chilled noodles according to claim 1 or 2 mixed with 100 parts by weight of the noodles after cooking.

6. A method for producing an oil and fat composition for chilled noodles, the oil and fat composition for chilled noodles containing 50 to 99% by weight of an oil and fat and 0.1 to 11% by weight of an emulsifier in its entirety, the melting point of the entire oil and fat being 10 to 35°C, and the SFC at 20°C of the entire oil and fat being 0.5 to 35%, A method for producing the present invention, comprising mixing the oil or fat and the emulsifier.

7. The oil and fat composition for chilled noodles is a water-in-oil emulsified oil and fat composition, 7. The method for producing an oil and fat composition for chilled noodles according to claim 6, wherein the emulsifier comprises at least one selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters having an HLB of 8 or more.

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