Noodle quality improver

Abstract

To provide a noodle quality improving agent which has a sufficient effect of preventing noodle dough from being sticky and has a little influence on texture of noodles.SOLUTION: A powdery noodle quality improving agent includes a particle containing the following (A) and (B): (A) a sorbitan saturated fatty acid ester; and (B) any one or more selected from a group consisting of the following (b1) to (b7): (b1) a glycerin saturated fatty acid ester having an HLB of 5.0 or more; (b2) a polyglyceryl saturated fatty acid ester having an HLB of 5.0 or more; (b3) a glycerin organic acid saturated fatty acid ester having an HLB of 5.0 or more; (b4) a glycerin unsaturated fatty acid ester; (b5) a polyglyceryl unsaturated fatty acid ester; (b6) a glycerin organic acid unsaturated fatty acid ester; and (b7) lecithin.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a noodle quality improver.

Background Art

[0002] In the preparation of noodles such as buckwheat noodles, udon noodles, Chinese noodles, dumpling wrappers, shumai wrappers, etc., first, noodle-making raw materials such as wheat flour and starch are mixed and kneaded to obtain noodle dough. If this noodle dough is sticky, it will adhere to the machine in the process of rolling the noodle dough into a strip-shaped noodle band and the process of cutting out the noodle band, and further, the cut noodle strands will adhere to each other, resulting in problems such as a decrease in the product yield, deterioration of the appearance and texture of the product.

[0003] As measures against the stickiness of noodle dough, reducing the amount of water added and sprinkling dusting powder are carried out. However, when reducing the amount of water added, problems such as breakage and tearing due to a decrease in the strength of the noodle band, a decrease in the tender texture, and a decrease in the yield will occur. Also, when sprinkling dusting powder, the appearance of the product will look inferior, mold is likely to grow and it is easy to rot, and in order to keep the noodle-making environment clean, it is necessary to frequently clean the noodle-making equipment and noodle packaging equipment where the dusting powder is scattered.

[0004] For this reason, various improvers for improving the stickiness of noodle dough have been studied. For example, Patent Document 1 describes that kneading an emulsified composition containing a specific amount of polyoxyethylene sorbitan fatty acid ester, phospholipid, polyhydric alcohols, edible oil, etc. into noodle dough improves noodle-making properties and enhances the texture and flavor. Also, Patent Document 2 describes that kneading a specific sucrose fatty acid ester alone into noodle dough, or kneading a powdery modifier obtained by spray-drying an emulsion prepared using a specific sucrose fatty acid ester into noodle dough can prevent the adhesion of noodle strands over a long period.

[0005] However, the polyoxyethylene sorbitan fatty acid ester described in Patent Document 1 is not permitted for use in noodles. Furthermore, the effect of the sucrose fatty acid ester described in Patent Document 2 is not entirely satisfactory. In addition, the addition of emulsifiers may affect the texture of the resulting noodles. Therefore, there is a need for a noodle quality improver that sufficiently suppresses stickiness in the noodle dough and has minimal impact on the noodles themselves. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2015-133953 [Patent Document 2] Japanese Patent Publication No. 2002-199851 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention aims to provide a noodle quality improver that effectively suppresses stickiness in noodle dough and has minimal impact on the texture of noodles. [Means for solving the problem]

[0008] The inventors of the present invention conducted thorough research to address the above problems and found that the problems could be solved by using a noodle quality improver obtained by cooling and powdering a molten mixture containing sorbitan saturated fatty acid ester and other specific emulsifiers. Based on this finding, the present invention was conceived.

[0009] In other words, the present invention consists of the following (1) to (4). (1) A powdered noodle quality improver containing particles that contain (A) and (B) below. (A) Sorbitan saturated fatty acid ester (B) One or more selected from the groups (b1) to (b7) below. (b1) Glycerol saturated fatty acid esters with an HLB of 5.0 or higher (b2) Polyglycerol saturated fatty acid esters with an HLB of 5.0 or higher (b3) Glycerin organic acid saturated fatty acid ester with an HLB of 5.0 or higher (b4) Glycerol unsaturated fatty acid ester (b5) Polyglycerol unsaturated fatty acid ester (b6) Glycerin organic acid unsaturated fatty acid ester (b7) Lecithin (2) A method for producing noodles, comprising the step of adding the powdered noodle quality improver described in (1) above to noodle dough. (3) The method for producing noodles as described in (2), wherein the amount of sorbitan saturated fatty acid ester added is 0.1% by mass or more relative to 100% by mass of raw material flour mainly consisting of cereal flour. (4) A method for producing a noodle quality improver, comprising the step of cooling a molten mixture containing the following (A) and (B) and pulverizing it. (A) Sorbitan saturated fatty acid ester (B) One or more selected from the groups (b1) to (b7) below. (b1) Glycerol saturated fatty acid esters with an HLB of 5.0 or higher (b2) Polyglycerol saturated fatty acid esters with an HLB of 5.0 or higher (b3) Glycerin organic acid saturated fatty acid ester with an HLB of 5.0 or higher (b4) Glycerol unsaturated fatty acid ester (b5) Polyglycerol unsaturated fatty acid ester (b6) Glycerin organic acid unsaturated fatty acid ester (b7) Lecithin [Effects of the Invention]

[0010] By adding the noodle quality improver of the present invention, the stickiness of the noodle dough during noodle production is sufficiently suppressed, and noodles with a good texture can be produced. [Modes for carrying out the invention]

[0011] The noodle quality improver of the present invention is a powdered formulation comprising particles containing (A) and (B) as shown below. "Particles containing (A) and (B)" means that each individual particle contains both (A) and (B) on its own. Therefore, the noodle quality improver of the present invention is not simply a mixture of powdered (A) and powdered (B).

[0012] The (A) sorbitan saturated fatty acid ester used in the present invention is an esterification product of an intramolecular condensate of sorbitol, mainly composed of sorbitan, and a saturated fatty acid. The ester may be a monoester (sorbitan monosaturated fatty acid ester), a diester (sorbitan disaturated fatty acid ester), a triester (sorbitan trisaturated fatty acid ester), or a mixture thereof.

[0013] The saturated fatty acids that make up sorbitan saturated fatty acid esters are not particularly limited as long as they are saturated fatty acids originating from edible animal and vegetable oils. Examples of such saturated fatty acids include straight-chain saturated fatty acids with 8 to 24 carbon atoms (e.g., caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.). Among these, saturated fatty acids with 16 to 22 carbon atoms (e.g., palmitic acid, stearic acid, arachidic acid, behenic acid, etc.) are preferred, and palmitic acid and stearic acid are particularly preferred. These saturated fatty acids may be used individually or in any combination of two or more types.

[0014] As the sorbitan saturated fatty acid ester, from the viewpoint of formulating the noodle quality improver of the present invention into a powdery preparation, those which are solid or semi-solid at normal temperature (10 to 35 °C) are preferable. Among them, those having a melting point preferably of 40 to 100 °C, more preferably 45 to 75 °C are preferable. Examples of such sorbitan saturated fatty acid esters include sorbitan monostearate (trade name: Poem S-60V; melting point 53.0 °C; manufactured by Riken Vitamin Co., Ltd.), sorbitan distearate (trade name: Poem S-320YN; melting point 61.9 °C; manufactured by Riken Vitamin Co., Ltd.), sorbitan tristearate (trade name: Poem S-65V; melting point 54.0 °C; manufactured by Riken Vitamin Co., Ltd.), sorbitan monopalmitate (trade name: NIKKOL SP-10V; melting point 45.0 °C; manufactured by Nikko Chemicals Co., Ltd.), etc. These are commercially manufactured and sold, and they can be used in the present invention.

[0015] There is no particular limitation on the content of (A) in the particles constituting the noodle quality improver of the present invention, but it is 30 to 99% by mass, preferably 40 to 97% by mass, more preferably 40 to 80% by mass, still more preferably 50 to 70% by mass in 100% by mass of the particles.

[0016] (B) used in the present invention is any one or more selected from the group consisting of (b1) glycerin saturated fatty acid ester having an HLB of 5.0 or more, (b2) polyglycerin saturated fatty acid ester having an HLB of 5.0 or more, (b3) glycerin organic acid saturated fatty acid ester having an HLB of 5.0 or more, (b4) glycerin unsaturated fatty acid ester, (b5) polyglycerin unsaturated fatty acid ester, (b6) glycerin organic acid unsaturated fatty acid ester, and (b7) lecithin. Hereinafter, each component will be described.

[0017] (b1) The glycerin saturated fatty acid ester with an HLB of 5.0 or more is an esterification product of glycerin and a saturated fatty acid, and has an HLB value (hereinafter simply referred to as "HLB") calculated by the Atlas method of 5.0 or more. There is no particular limitation on the upper limit of HLB, but for example, it can be less than 15.0, less than 10.0, or less than 8.0. The ester may be either a monoester form (monoglyceride), a diester form (diglyceride), or a mixture thereof, and may contain a triester form (triglyceride).

[0018] The saturated fatty acid constituting the glycerin saturated fatty acid ester with an HLB of 5.0 or more is not particularly limited as long as it is a saturated fatty acid derived from edible animal and vegetable oils and fats. Examples of such saturated fatty acids include straight-chain saturated fatty acids having 8 to 24 carbon atoms (for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.). Among these, straight-chain saturated fatty acids having 8 to 14 carbon atoms (caprylic acid, capric acid, lauric acid, myristic acid) are preferred, and caprylic acid and capric acid are particularly preferred. These saturated fatty acids may be used alone or in any combination of two or more.

[0019] As the glycerin saturated fatty acid ester with an HLB of 5.0 or more, glycerin caprylate (trade name: Poem M-100; HLB = 7.0; manufactured by Riken Vitamin Co., Ltd.), glycerin caprate (trade name: Poem M-200; HLB = 6.8; manufactured by Riken Vitamin Co., Ltd.), etc. are commercially produced and sold, and these can be used in the present invention.

[0020] (b2) The polyglycerin saturated fatty acid ester with an HLB of 5.0 or more is an esterification product of polyglycerin and a saturated fatty acid, and has an HLB of 5.0 or more, preferably 6.0 or more, more preferably 7.0 or more. There is no particular limitation on the upper limit of HLB, but for example, it can be less than 18.0.

[0021] There are no particular restrictions on the average degree of polymerization of the polyglycerin constituting the polyglycerin saturated fatty acid ester with an HLB of 5.0 or higher, but examples include those with an average degree of polymerization of 2 to 10, specifically diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization 4), pentaglycerin (average degree of polymerization 5), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8), decaglycerin (average degree of polymerization 10), etc. Furthermore, when the polyglycerin is triglycerin or diglycerin, the polyglycerin saturated fatty acid ester is preferably a monoester.

[0022] The saturated fatty acids constituting polyglycerol saturated fatty acid esters with an HLB of 5.0 or higher are not particularly limited as long as they are saturated fatty acids originating from edible animal and vegetable oils. Examples of such saturated fatty acids include straight-chain saturated fatty acids with 8 to 24 carbon atoms (e.g., caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.). Among these, straight-chain saturated fatty acids with 12 to 18 carbon atoms (e.g., lauric acid, myristic acid, palmitic acid, stearic acid, etc.) are preferred, with lauric acid and stearic acid being particularly preferred. These saturated fatty acids may be used individually or in any combination of two or more types.

[0023] Polyglycerol saturated fatty acid esters with an HLB of 5.0 or higher include diglycerol monolaurate (product name: Poem DL-100; HLB=9.4; manufactured by Riken Vitamin Co., Ltd.), diglycerol monostearate (product name: Poem DS-100A; HLB=7.7; manufactured by Riken Vitamin Co., Ltd.), decaglycerol laurate (product name: Poem J-0021; HLB=15.5; manufactured by Riken Vitamin Co., Ltd.), etc., which are commercially manufactured and sold, and these can be used in the present invention.

[0024] (b3) Glycerol organic acid saturated fatty acid esters with an HLB of 5.0 or higher are esterification products of glycerol, organic acid, and saturated fatty acid, with an HLB of 5.0 or higher, preferably 7.0 or higher, and more preferably 9.0 or higher. There is no particular upper limit on the HLB, but for example, it can be less than 18.0, less than 15.0, or less than 10.0.

[0025] There are no particular restrictions on the organic acids that make up the glycerol organic acid saturated fatty acid ester with an HLB of 5.0 or higher, as long as they are edible, but examples include succinic acid, diaceltyric acid, lactic acid, citric acid, and acetic acid, with diaceltyric acid being preferred among them.

[0026] The saturated fatty acids constituting the glycerol organic acid saturated fatty acid ester with an HLB of 5.0 or higher are not particularly limited as long as they are saturated fatty acids originating from edible animal and vegetable oils. Examples of such saturated fatty acids include straight-chain saturated fatty acids with 8 to 24 carbon atoms (e.g., caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.). Among these, straight-chain saturated fatty acids with 16 to 22 carbon atoms (e.g., palmitic acid, stearic acid, arachidic acid, behenic acid, etc.) are preferred, with palmitic acid and stearic acid being particularly preferred. These saturated fatty acids may be used individually or in any combination of two or more types.

[0027] As glycerol organic acid saturated fatty acid esters with an HLB of 5.0 or higher, glycerol diacetyl tartrate stearate (product name: Poem W-60; HLB=9.5; manufactured by Riken Vitamin Co., Ltd.) and others are commercially manufactured and sold, and these can be used in the present invention.

[0028] Here, the HLB values ​​in (b1), (b2), and (b3) above can be those published by the manufacturer / distributor of the emulsifier, but values ​​calculated using the ATLAS method can also be used. The formula for calculating using the ATLAS method is shown below. HLB = 20 × (1 - S / A) S: Saponification value of polyhydric alcohol fatty acid esters A: Neutralization value of raw fatty acids Furthermore, the saponification value and neutralization value can be measured based on methods such as those described in "Standard Methods for Analyzing Oils and Fats (1)" (Japan Oil Chemists' Society, 1996).

[0029] (b4) Glycerol unsaturated fatty acid esters are esterification products of glycerol and unsaturated fatty acids. The ester may be a monoester (monoglyceride), a diester (diglyceride), or a mixture thereof, and may also contain triesters (triglycerides). There are no particular restrictions on the HLB of the ester, but for example, it can be 2.0 to 18.0, 2.5 to 10.0, or 3.0 to 7.0.

[0030] The unsaturated fatty acids that make up the glycerol unsaturated fatty acid ester are not particularly limited as long as they are unsaturated fatty acids originating from edible animal and vegetable oils. Examples of such unsaturated fatty acids include straight-chain unsaturated fatty acids with 18 to 22 carbon atoms (e.g., oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, straight-chain unsaturated fatty acids with 18 carbon atoms (e.g., oleic acid, linoleic acid, linolenic acid, etc.) are preferred, and oleic acid and linoleic acid are particularly preferred. These unsaturated fatty acids may be used individually or in any combination of two or more types.

[0031] As glycerol unsaturated fatty acid esters, glycerol monooleate (product name: Emulgy OL-100H; HLB=4.3; manufactured by Riken Vitamin Co., Ltd.) and others are commercially manufactured and sold, and these can be used in the present invention.

[0032] (b5) Polyglycerol unsaturated fatty acid esters are esterification products of polyglycerol and saturated fatty acids. There are no particular restrictions on the HLB of the ester, but for example, it can be 2.0 to 18.0, 3.0 to 15.0, or 5.0 to 13.0.

[0033] There are no particular restrictions on the average degree of polymerization of the polyglycerin constituting the polyglycerin unsaturated fatty acid ester, but examples include those with an average degree of polymerization of 2 to 10, specifically diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization 4), pentaglycerin (average degree of polymerization 5), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8), decaglycerin (average degree of polymerization 10), etc. Furthermore, when the polyglycerin is triglycerin or diglycerin, the polyglycerin saturated fatty acid ester is preferably a monoester.

[0034] The unsaturated fatty acids that make up polyglycerol unsaturated fatty acid esters are not particularly limited as long as they are unsaturated fatty acids originating from edible animal and vegetable oils. Examples of such unsaturated fatty acids include straight-chain unsaturated fatty acids with 18 to 22 carbon atoms (e.g., oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, straight-chain unsaturated fatty acids with 18 carbon atoms (e.g., oleic acid, linoleic acid, linolenic acid, etc.) are preferred, and oleic acid and linoleic acid are particularly preferred. These unsaturated fatty acids may be used individually or in any combination of two or more types.

[0035] As polyglycerol unsaturated fatty acid esters, diglycerol monooleate (product name: Poem DO-100V; HLB=7.3; manufactured by Riken Vitamin Co., Ltd.) and hexaglycerol oleate (product name: SY Glister MO-5S; HLB=11.6; manufactured by Sakamoto Pharmaceutical Co., Ltd.) are commercially manufactured and sold, and these can be used in the present invention.

[0036] (b6) Glycerol organic acid unsaturated fatty acid esters are esterification products of glycerol, organic acid, and unsaturated fatty acid. There are no particular restrictions on the HLB of the ester, but for example, it can be 2.0 to 18.0, 3.0 to 10.0, or 5.0 to 8.0.

[0037] There are no particular restrictions on the organic acids that make up the glycerol organic acid unsaturated fatty acid ester, as long as they are edible, but examples include succinic acid, diaceltyric acid, lactic acid, citric acid, and acetic acid, with diaceltyric acid and citric acid being preferred.

[0038] The unsaturated fatty acids that make up the glycerol organic acid unsaturated fatty acid ester are not particularly limited as long as they are unsaturated fatty acids originating from edible animal and vegetable oils. Examples of such unsaturated fatty acids include straight-chain unsaturated fatty acids with 18 to 22 carbon atoms (e.g., oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, straight-chain unsaturated fatty acids with 18 carbon atoms (e.g., oleic acid, linoleic acid, linolenic acid, etc.) are preferred, and oleic acid and linoleic acid are particularly preferred. These unsaturated fatty acids may be used individually or in any combination of two or more types.

[0039] As glycerin organic acid unsaturated fatty acid esters, glycerin diacetyl tartrate oleate (product name: PANODAN AB-100VEG; HLB=7.0; manufactured by DANISCO) and glycerin cenic acid oleate (product name: POEM K-37V; HLB=6.0; manufactured by Riken Vitamin Co., Ltd.) are commercially manufactured and sold, and these can be used in the present invention.

[0040] (b7) Lecithin is mainly composed of phospholipids obtained from grain seeds or animal raw materials [for example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, or enzymatically treated products thereof (for example, lysophosphatidylcholine, which is an enzymatic hydrolysate of phosphatidylcholine)], and examples include liquid or paste-like lecithin containing oils and fats, powdered lecithin from which oils and fats have been removed and dried, fractional lecithin obtained by fractionally purifying liquid lecithin, or enzymatically hydrolyzed lecithin or enzymatically treated lecithin obtained by enzymatically treating lecithin.

[0041] As for lecithin, for example, paste-type lecithin (product name: Topcithin; manufactured by Cargill) is commercially manufactured and sold, and these can be used in the present invention.

[0042] There are no particular restrictions on the content of (B) in the particles constituting the noodle quality improver of the present invention, but it is 1 to 50% by mass, preferably 3 to 40% by mass, more preferably 5 to 30% by mass, and even more preferably 5 to 20% by mass, of 100% by mass of the particles.

[0043] Furthermore, the particles constituting the water-dispersibility improver of the present invention may contain any components other than those described in (A) and (B) above, as long as they do not hinder the purpose and effect of the present invention. Examples of such components include antioxidants, seasonings, spices, thickeners, stabilizers, pH adjusters (e.g., citric acid, acetic acid, lactic acid, succinic acid, malic acid, phosphoric acid and their salts), oils and fats that are solid at room temperature, medium-chain triglycerides, etc. Among these, the inclusion of oils and fats that are solid at room temperature and / or medium-chain triglycerides suppresses stickiness of the water-dispersibility improver of the present invention and improves the powder quality. When the particles constituting the water-dispersibility improver of the present invention contain oils and fats that are solid at room temperature, the content thereof is 10 to 50% by mass, preferably 20 to 40% by mass, of 100% by mass of the particles. Furthermore, if the particles contain medium-chain fatty acid triglycerides, the content thereof is 0.1% to 5% by mass, preferably 0.5% to 3% by mass, based on 100% by mass of the particles.

[0044] The above-mentioned oils and fats that are solid at room temperature are edible oils and fats derived from animals or plants, and are not particularly limited as long as they are solid or semi-solid at room temperature (10-35°C). Examples of such oils and fats include solid fats such as milk fat, coconut oil, palm oil, beef tallow, lard, and cocoa butter; hardened oils obtained by hydrogenating (hardening) these solid fats or liquid oils that are liquid at room temperature (safflower oil, soybean oil, cottonseed oil, rice oil, rapeseed oil, olive oil, etc.); and processed oils and fats obtained by further processing these, such as fractionation and transesterification. Among these, hardened oils, especially extremely hardened oils with an iodine value of 2 or less, are preferred, and extremely hardened palm oil and extremely hardened rapeseed oil are particularly preferred. These oils and fats may be used individually or in any combination of two or more types.

[0045] The method for producing the particles constituting the noodle quality improver of the present invention is not particularly limited as long as the particles contain (A) and (B) on their own, but the outline of a preferred production method is as follows.

[0046] First, (A) and (B) and any other optional components are melted and mixed to obtain a molten product. In this invention, melting and mixing means heating the various components to make them liquid or slurry-like and then mixing them. The heating temperature is preferably 70 to 100°C.

[0047] Next, the obtained molten material is cooled, solidified, and pulverized using a method known to the extent that it contains (A) and (B) individually. Examples of methods for cooling, solidifying, and pulverizing the molten material include a method in which the cooling, solidification, and pulverization of the molten material are performed simultaneously by spray cooling, and a method in which the molten material is first cooled and solidified into a solid, and then the solid is physically crushed using a compression crusher, shear crusher, impact crusher, etc., to produce particles. The cooling temperature is not particularly limited as long as it is the temperature at which each component becomes solid, but is usually between -196 and 30°C. As a guideline for particleization, for example, it is preferable that the average particle diameter (median diameter) is 500 μm or less.

[0048] The noodle quality improver of the present invention may be used as a powder formulation by using only the powder consisting of particles obtained as described above, or it may be prepared as a mixed powder formulation by mixing the powder with any other component within a range that does not hinder the purpose and effect of the present invention. When preparing the noodle quality improver of the present invention as a mixed powder formulation, for example, tricalcium phosphate, calcium carbonate, light anhydrous silicic acid, silicon dioxide, fine silicon dioxide, titanium dioxide, talc, etc., as a fluidizing agent to suppress the aggregation of particles may be mixed in.

[0049] The noodles to which the noodle quality improver of the present invention can be used are not particularly limited as long as they are foods obtained by processing them by conventional methods, such as making noodles, using grain flours such as wheat flour, buckwheat flour, and rice flour and water as the main ingredients, and mixing them with salt, lye water, starch, and other ingredients as necessary. Examples include udon, kishimen, Chinese noodles, soba, Inaniwa udon, hiyamugi, somen, cold noodles, spaghetti, macaroni and other pasta, rice flour noodles, barley noodles, vermicelli, dumpling wrappers, shumai wrappers, wonton wrappers, spring roll wrappers and other wrapper noodles. Among these noodles, the noodle quality improver of the present invention is preferably used for soba and pasta, where stickiness of the noodle dough is a problem during the manufacturing process.

[0050] The noodle quality improver of the present invention can be used in the production of noodles by adding the improver to the noodle dough. For example, one method is to add and mix the noodle quality improver of the present invention to the raw material flour, mainly consisting of cereal flour, before kneading the noodle dough, or to use an aqueous dispersion of the noodle quality improver of the present invention as kneading water when kneading the noodle dough.

[0051] From the viewpoint of fully exhibiting the effects of the present invention, the amount of sorbitan saturated fatty acid ester added to 100% by mass of raw material flour mainly composed of cereal flour can be adjusted so that the amount of sorbitan saturated fatty acid ester added is preferably 0.1% by mass or more, more preferably 0.2% by mass or more. Furthermore, there is no particular upper limit to the amount added, but from the viewpoint of the manufacturing cost of noodles, the amount of sorbitan saturated fatty acid ester added to 100% by mass of raw material flour mainly composed of cereal flour can preferably be less than 2.0% by mass, more preferably 0.8% by mass.

[0052] The raw material flours mainly consisting of the above-mentioned grain flours refer to those made by adding starches as needed to the main raw material grain flours. There are no particular restrictions on the grain flours as long as they are commonly used in the manufacture of noodles, and examples include wheat flour, durum flour, buckwheat flour, barley flour, and starch. There are no particular restrictions on the starches as long as they are commonly used in the manufacture of noodles, and examples include potato starch, tapioca starch, waxy corn starch, corn starch, wheat starch, or ether-modified starch, ester-modified starch, cross-linked starch, and oxidized starch obtained from these raw materials.

[0053] Furthermore, the above raw material flour may be combined with auxiliary ingredients commonly used in noodle production to create a noodle-making ingredient. Examples of auxiliary ingredients include salt, lye water, egg white powder, whole egg powder, and other egg powders; gums such as xanthan gum, guar gum, and locust bean gum; alginic acid and its salts; thickening agents such as polysaccharides, gelatin, and pectin; fats and oils such as animal and vegetable oils, emulsified fats and oils, and shortening; emulsifiers such as propylene glycol fatty acid esters and sucrose fatty acid esters; inorganic salts such as carbonates and phosphates; proteins such as gluten, soy protein, and casein; and sorbitol, ethyl alcohol, and enzyme preparations.

[0054] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0055] [Preparation of noodle quality improvers] (1) Raw materials 1) Sorbitan saturated fatty acid ester 1 (Product name: Poem S-60V; Sorbitan monostearate ester; Manufactured by Riken Vitamin Co., Ltd.) 2) Sorbitan saturated fatty acid ester 2 (Product name: Poem S-320YN; Sorbitan distearate ester; Manufactured by Riken Vitamin Co., Ltd.) 3) Sorbitan saturated fatty acid ester 3 (Product name: Poem S-65V; Sorbitan tristearate ester; Manufactured by Riken Vitamin Co., Ltd.) 4) Sorbitan saturated fatty acid ester 4 (Product name: NIKKOL SP-10V; Sorbitan monopalmitate; Manufactured by Nikko Chemicals Co., Ltd.) 5) Glycerin saturated fatty acid ester 1 (Product name: Poem M-200; Glycerin caprate ester; HLB = 6.8; Manufactured by Riken Vitamin Co., Ltd.) 6) Glycerin saturated fatty acid ester 2 (Product name: Poem M-100; Glycerin caprylate; HLB=7.0; Manufactured by Riken Vitamin Co., Ltd.) 7) Glycerin saturated fatty acid ester 3 (Product name: Emulgy P-100; Glycerin palmitic acid / stearic acid ester; HLB=4.3; Manufactured by Riken Vitamin Co., Ltd.) 8) Polyglycerin saturated fatty acid ester 1 (Product name: Poem DL-100; Diglycerin monolaurate ester; HLB=9.4; Manufactured by Riken Vitamin Co., Ltd.) 9) Polyglycerin saturated fatty acid ester 2 (Product name: Poem DS-100A; Diglycerin monostearate; HLB=7.7; Manufactured by Riken Vitamin Co., Ltd.) 10) Polyglycerin saturated fatty acid ester 3 (Product name: Poem J-0021; Decaglycerin laurate ester; HLB = 15.5; Manufactured by Riken Vitamin Co., Ltd.) 11) Polyglycerin saturated fatty acid ester 4 (Product name: Poem J-46B; Tetraglycerin behenic acid ester; HLB=2.6; Manufactured by Riken Vitamin Co., Ltd.) 12) Glycerin Organic Acid Saturated Fatty Acid Ester 1 (Product Name: Poem W-60; Glycerin Diacetyl Tartrate Stearate; HLB = 9.5; Manufactured by Riken Vitamin Co., Ltd.) 13) Glycerin Organic Acid Saturated Fatty Acid Ester 2 (Product Name: Poem K-30; Glycerin Tritic Acid Stearate; HLB=3.0; Manufactured by Riken Vitamin Co., Ltd.) 14) Glycerin unsaturated fatty acid ester 1 (Product name: Emulgy OL-100H; Glycerin monooleate ester; HLB=4.3; Manufactured by Riken Vitamin Co., Ltd.) 15) Polyglycerin unsaturated fatty acid ester 1 (Product name: Poem DO-100V; Diglycerin monooleate; HLB=7.3; Manufactured by Riken Vitamin Co., Ltd.) 16) Polyglycerin unsaturated fatty acid ester 2 (Product name: SY Glister MO-5S; Hexaglycerin oleate ester; HLB = 11.6; Manufactured by Sakamoto Pharmaceutical Co., Ltd.) 17) Glycerin Organic Acid Unsaturated Fatty Acid Ester 1 (Product Name: PANODAN AB-100VEG; Glycerin Diacetyl Tartrate Oleate; HLB=7.0; Manufactured by DANISCO) 18) Glycerin Organic Acid Unsaturated Fatty Acid Ester 2 (Product Name: Poem K-37V; Glycerin Oleate Ester; HLB=6.0; Manufactured by Riken Vitamin Co., Ltd.) 19) Lecithin (Product name: Topcithin; Lecithin paste; Manufactured by Cargill) 20) Propylene glycol fatty acid ester (Product name: Rikemar PS-100; Propylene glycol monostearate; Manufactured by Riken Vitamin Co., Ltd.) 21) Super-hardened palm oil (melting point 57°C; iodine value 1; manufactured by Yokozeki Oil & Fat Industry Co., Ltd.) 22) Medium-chain triglyceride (Product name: Actor M-1; manufactured by Riken Vitamin Co., Ltd.)

[0056] (2) Blending of noodle quality improvers Tables 1 to 28 show the formulations of noodle quality improvers 1 to prepared using the above raw materials. Of these, noodle quality improvers 1 to 19 in Tables 1 and 2 are examples of the present invention, and noodle quality improvers 20 to 28 in Table 3 are comparative examples thereto.

[0057] [Table 1]

[0058] [Table 2]

[0059] [Table 3]

[0060] (3) Method for preparing noodle quality improvers (3-1) Regarding noodle quality improvers 1-25 According to the mixing ratios shown in Tables 1-3, the total amount of raw materials was measured to 100g, placed in a 300mL glass beaker, heated to 80-90°C in a constant temperature bath, and stirred with a glass rod to melt and mix. The resulting molten material was cooled and solidified in a 4°C cooling bath, then ground using a food mill (product name: Iwatani Millser IFM-620DG; manufactured by Iwatani Corporation), and the resulting pulverized material was sieved through a 550μm mesh sieve to obtain 90g each of powdered noodle quality improvers 1-25.

[0061] (3-2) Regarding noodle quality improver 26 The noodle quality improver 26 consists of only one raw material, which is in the form of beads. Therefore, it was crushed using a food mill (product name: Iwatani Millser IFM-620DG; manufactured by Iwatani Corporation), and the resulting crushed material was sieved through a sieve with a mesh size of 550 μm to obtain 90 g of powdered noodle quality improver 26.

[0062] (3-3) Regarding noodle quality improver 27 The noodle quality improver 27 consists of only one raw material, and since this raw material is in paste form, the raw material itself is designated as the noodle quality improver 27.

[0063] (3-4) Regarding noodle quality improver 28 Of the raw materials listed in Table 3, sorbitan saturated fatty acid ester 1 was pulverized using a food mill (product name: Iwatani Millser IFM-620DG; manufactured by Iwatani Corporation), and the resulting pulverized material was sieved through a sieve with a mesh size of 550 μm to obtain sorbitan saturated fatty acid ester 1 powder. Meanwhile, the remaining raw materials listed in Table 3, polyglycerin saturated fatty acid ester 1 and palm hyperhydrogenated oil, were placed in a 300 mL glass beaker according to the mixing ratio shown in Table 3, heated to 80-90°C in a constant temperature bath, and dissolved by stirring with a glass rod. After cooling and solidifying the resulting molten material in a cooling bath at 4°C, it was pulverized using a food mill (product name: Iwatani Millser IFM-620DG; manufactured by Iwatani Corporation), and the resulting pulverized material was sieved through a sieve with a mesh size of 550 μm to obtain a powder containing polyglycerin saturated fatty acid ester 1. Polyglycerin saturated fatty acid ester 1 is a paste at room temperature and does not solidify when cooled, but it was solidified and powdered by mixing it with palm oil in this manner. The two resulting powders were mixed according to the mixing ratio shown in Table 3 to obtain 90 g of powdered noodle quality improver 28. This noodle quality improver 28 is simply a mixture of powdered sorbitan saturated fatty acid ester 1 and powdered polyglycerin saturated fatty acid ester 1, and does not contain particles containing both sorbitan saturated fatty acid ester 1 and polyglycerin saturated fatty acid ester 1.

[0064] [Evaluation based on prepared soba noodles] (1) Method for preparing soba noodles Medium-strength flour (product name: Kin Suzuran; manufactured by Nisshin Flour Milling Co., Ltd.) 300g, buckwheat flour (product name: Kinju; manufactured by Nikko Flour Milling Co., Ltd.) 150g, buckwheat flour (product name: Kameju; manufactured by Nikko Flour Milling Co., Ltd.) 250g, hydroxypropylated phosphate cross-linked tapioca starch (product name: Matsutani Asagao; manufactured by Matsutani Chemical Co., Ltd.) 300g, powdered gluten (product name: Emmasoft M-1000; manufactured by Riken Vitamin Co., Ltd.) 90g, dried egg white (product name: dried egg) 10g of white K-type G550 (manufactured by Kewpie Egg Co., Ltd.), 4g of noodle quality improver (any of 1-28), 15g of salt (manufactured by Nippon Shio Seizo Co., Ltd.), and 460g of water were added. The mixture was kneaded for 10 minutes in a mixer using an integrated noodle-making machine (model: MODEL-MG-77; manufactured by Suzuki Menko Co., Ltd.), then rolled into a 1.5mm thick sheet, and cut using a No. 18 cutting blade to obtain raw noodles 1-28. As a control, raw noodles 29 was obtained by processing in the same manner except that no noodle quality improver was added. After evaluating the stickiness of the obtained raw noodles as described below, they were boiled in boiling water for 2 minutes, rinsed under running water for 30 seconds, immersed in ice water for 30 seconds, and drained to obtain boiled soba noodles. These boiled soba noodles were placed in a container and left to stand at 4°C for 24 hours to obtain cooked soba noodles 1-29.

[0065] (2) Evaluation of stickiness Fresh noodles 1-29 were placed in polyethylene bags and stored at room temperature for 4 hours. After that, they were removed from the bags and the degree of adhesion between the noodle strands was evaluated visually. The results were classified according to the following five-point scale. The results are shown in Table 5. 〔standard〕 5: Excellent. The noodles are not sticky and can be easily separated. 4: Good. The noodles are hardly sticky, and most of them can be easily separated. 3: Fairly good. The noodles aren't too sticky, and there are parts where you can separate them. 2: Bad. The noodles are sticky, and most of them cannot be separated. 1: Extremely bad. The noodles are very sticky and impossible to separate.

[0066] (3) Evaluation of texture The soba noodles (1-29) were prepared by pouring noodle soup over them, loosening them with chopsticks, and then eating them. A sensory evaluation of the texture was conducted. In the sensory evaluation, 15 panelists evaluated the noodles according to the evaluation criteria shown in Table 4. The average score was calculated and then coded according to the following criteria. The results are shown in Table 5. 〔standard〕 ◎: Excellent (Average value 3.5 or higher) ○: Good (Average value 2.5 or higher, less than 3.5) △: Slightly poor. Average score between 1.5 and 2.5. ×: Bad (Average less than 1.5)

[0067] [Table 4]

[0068] [Table 5]

[0069] As is clear from the results in Table 5, the raw noodles / cooked soba noodles 1-19 to which noodle quality improvers 1-19, which are examples of the present invention, were added all had a stickiness rating of "3" or higher, and the texture was good, rated "◎" or "〇". In particular, cooked soba noodles 12, 16, 18, or 19 made using noodle quality improvers 12, 16, 18, or 19 containing (b3) glycerin organic acid saturated fatty acid ester with an HLB of 5.0 or higher, (b6) glycerin organic acid unsaturated fatty acid ester, or (b7) lecithin had a texture equivalent to the control cooked soba noodle 29. Furthermore, when extremely hydrogenated oil and medium-chain fatty acid triglycerides were added to the noodle quality improvers, the effect of stabilizing the flour quality and suppressing stickiness was also enhanced. On the other hand, the raw noodles / cooked soba noodles 20-28 to which the comparative noodle quality improvers 20-28 were added, as well as the control raw noodles / cooked soba noodles 29, had a stickiness rating of "2" or less, or a texture rating of "×", indicating they were inferior to those of the examples.

[0070] [Evaluation based on cooked pasta] (1) Preparation of cooked pasta 900g of durum wheat flour (product name: Marco Polo; manufactured by Nippon Flour Mills Co., Ltd.), 100g of hydroxypropylated phosphate-crosslinked tapioca starch (product name: Matsutani Asagao; manufactured by Matsutani Chemical Industry Co., Ltd.), and 4g each of noodle quality improvers (any of 2, 4, 19, 20, 24, 26, and 28) were added to 10g of salt (manufactured by Nippon Salt Manufacturing Co., Ltd.) and 320g of water. The mixture was kneaded for 2 minutes in a mixer using a pasta making machine (product name: Small Pasta Machine II MPC-2500; manufactured by Fuji Seiki Co., Ltd.), and then extruded under reduced pressure to obtain fresh pasta 1-7 (oval shape with a cross-section of 3.5 x 1.7 mm; length 25 cm). As a control, fresh pasta 8 was obtained by processing in the same manner except that no noodle quality improver was added. After evaluating the stickiness of the obtained fresh pasta as described below, it was boiled in boiling water for 4 minutes, rinsed under running water for 30 seconds, immersed in ice water for 30 seconds, drained, and obtained boiled pasta. The boiled pasta was placed in a container and left to stand at 4°C for 24 hours to obtain cooked pasta 1-8.

[0071] (2) Evaluation of stickiness Fresh pasta samples 1-8 were placed in polyethylene bags and stored at room temperature for 4 hours. Afterward, they were removed from the bags and the degree of adhesion between the noodle strands was visually evaluated. The results were classified according to the following five-point scale. The results are shown in Table 7. 〔standard〕 5: Excellent. The noodles are not sticky and can be easily separated. 4: Good. The noodles are hardly sticky, and most of them can be easily separated. 3: Fairly good. The noodles aren't too sticky, and there are parts where you can separate them. 2: Bad. The noodles are sticky, and most of them cannot be separated. 1: Extremely bad. The noodles are very sticky and impossible to separate.

[0072] (3) Evaluation of texture Each of the prepared pasta dishes (1-8) was placed in a bowl, heated in a microwave at 1500W for 30 seconds, and then eaten. A sensory evaluation of the texture was conducted. In the sensory evaluation, 15 panelists evaluated the pasta according to the evaluation criteria shown in Table 6, calculated the average score, and assigned a symbol according to the following criteria. The results are shown in Table 7. 〔standard〕 ◎: Excellent (Average value 3.5 or higher) ○: Good (Average value 2.5 or higher, less than 3.5) △: Slightly poor. Average score between 1.5 and 2.5. ×: Bad (Average less than 1.5)

[0073] [Table 6]

[0074] [Table 7]

[0075] As is clear from the results in Table 7, the fresh pasta / cooked pasta samples 1-3, which were examples of the present invention and to which noodle quality improvers 2, 4, or 19 were added, all had a stickiness rating of "4" or higher and a good texture rating of "◎" or "〇". On the other hand, the comparative examples, fresh pasta / cooked pasta samples 4-7 and the control fresh pasta / cooked pasta sample 8, which were to which noodle quality improvers 20, 24, 26, or 28 were added, had a stickiness rating of "1" or a texture rating of "×", and were inferior to those of the examples.

Claims

1. A powdered noodle quality improver comprising particles containing (A) and (B) below, wherein the content of (A) is 50 to 80% by mass and the content of (B) is 5 to 30% by mass of 100% by mass of the particles. (A) One or more selected from the group consisting of sorbitan monosaturated fatty acid esters, sorbitan disaturated fatty acid esters, and sorbitan trisaturated fatty acid esters, which are composed of straight-chain saturated fatty acids having 16 to 22 carbon atoms. (B) One or more selected from the groups consisting of (b1) to (b3) and (b5) to (b7) below. (b1) Glycerol saturated fatty acid ester having an HLB of 5.0 or more and less than 15.0, and composed of straight-chain saturated fatty acids having 8 to 14 carbon atoms. (b2) One or more selected from the group consisting of diglycerol monosaturated fatty acid esters, triglycerol monosaturated fatty acid esters, tetraglycerol saturated fatty acid esters, pentaglycerol saturated fatty acid esters, hexaglycerol saturated fatty acid esters, octaglycerol saturated fatty acid esters, and decaglycerol saturated fatty acid esters, which have an HLB of 5.0 or more and less than 18.0 and are composed of straight-chain saturated fatty acids having 12 to 18 carbon atoms. (b3) Glycerin diacetyl tartrate saturated fatty acid ester having an HLB of 5.0 or higher and less than 18.0, and composed of a straight-chain saturated fatty acid with 16 to 22 carbon atoms. (b5) One or more selected from the group consisting of diglycerin monooleate, triglycerin monooleate, tetraglycerin oleate, pentaglycerin oleate, hexaglycerin oleate, octaglycerin oleate, and decaglycerin oleate. (b6) Glycerin diacetyl tartrate oleate and / or glycerin cetenate oleate (b7) Liquid or paste-like lecithin containing oils and / or powdered lecithin from which oils have been removed and dried.

2. The powdered noodle quality improver according to Claim 1, wherein the particles further contain oils and fats that are solid at room temperature and medium-chain fatty acid triglycerides, and the content of oils and fats that are solid at room temperature is 10 to 40% by mass and the content of medium-chain fatty acid triglycerides is 0.1 to 5% by mass of 100% by mass of the particles.

3. A method for producing noodles, comprising the step of adding the powdered noodle quality improver described in claim 1 or 2 to noodle dough.

4. The method for producing noodles according to claim 3, wherein the amount of sorbitan saturated fatty acid ester added is 0.1% by mass or more relative to 100% by mass of raw material flour mainly consisting of cereal flour.

5. A method for producing a noodle quality improver, comprising the step of cooling a molten mixture containing the following (A) and (B) and pulverizing it to obtain particles having a content of 50 to 80% by mass of (A) and a content of 5 to 30% by mass of (B). (A) One or more selected from the group consisting of sorbitan monosaturated fatty acid esters, sorbitan disaturated fatty acid esters, and sorbitan trisaturated fatty acid esters, which are composed of straight-chain saturated fatty acids having 16 to 22 carbon atoms. (B) One or more selected from the groups consisting of (b1) to (b3) and (b5) to (b7) below. (b1) Glycerol saturated fatty acid ester having an HLB of 5.0 or more and less than 15.0, and composed of straight-chain saturated fatty acids having 8 to 14 carbon atoms. (b2) One or more selected from the group consisting of diglycerol monosaturated fatty acid esters, triglycerol monosaturated fatty acid esters, tetraglycerol saturated fatty acid esters, pentaglycerol saturated fatty acid esters, hexaglycerol saturated fatty acid esters, octaglycerol saturated fatty acid esters, and decaglycerol saturated fatty acid esters, which have an HLB of 5.0 or more and less than 18.0 and are composed of straight-chain saturated fatty acids having 12 to 18 carbon atoms. (b3) Glycerin diacetyl tartrate saturated fatty acid ester having an HLB of 5.0 or higher and less than 18.0, and composed of a straight-chain saturated fatty acid with 16 to 22 carbon atoms. (b5) One or more selected from the group consisting of diglycerin monooleate, triglycerin monooleate, tetraglycerin oleate, pentaglycerin oleate, hexaglycerin oleate, octaglycerin oleate, and decaglycerin oleate. (b6) Glycerin diacetyl tartrate oleate and / or glycerin cetenate oleate (b7) Liquid or paste-like lecithin containing oils and / or powdered lecithin from which oils have been removed and dried.

6. The method for producing a noodle quality improver according to Claim 5, wherein the particles further contain oils and fats that are solid at room temperature and medium-chain fatty acid triglycerides, and the content of oils and fats that are solid at room temperature is 10 to 40% by mass and the content of medium-chain fatty acid triglycerides is 0.1 to 5% by mass of 100% by mass of the particles.

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