JP3477785B2 - Oil-in-water emulsified fat composition - Google Patents
Oil-in-water emulsified fat compositionInfo
- Publication number
- JP3477785B2 JP3477785B2 JP01269594A JP1269594A JP3477785B2 JP 3477785 B2 JP3477785 B2 JP 3477785B2 JP 01269594 A JP01269594 A JP 01269594A JP 1269594 A JP1269594 A JP 1269594A JP 3477785 B2 JP3477785 B2 JP 3477785B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- weight
- acid ester
- parts
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Edible Oils And Fats (AREA)
- Noodles (AREA)
- Colloid Chemistry (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、澱粉質食品、例えば、
うどん、そば、中華麺、マカロニ、スパゲッティ、ラザ
ーニャ、フェットチーネ、大麦麺、冷麺、餃子の皮、し
ゅうまいの皮、または春巻の皮等の麺類の製造、とりわ
け、多加水法による麺類の製造に幅広く用いられて、製
造上の作業性の向上のみならず、製品の老化防止等の品
質改良効果が得られる水中油型の乳化油脂組成物に関す
る。BACKGROUND OF THE INVENTION The present invention relates to starchy foods, such as
For the production of noodles such as udon, buckwheat, Chinese noodles, macaroni, spaghetti, lasagna, fettuccine, barley noodles, cold noodles, gyoza skin, dumpling skin, or spring roll skin, especially for the production of noodles by the polyhydric method. The present invention relates to an oil-in-water type emulsified oil / fat composition which is widely used and has not only an improvement in workability in production but also an effect of quality improvement such as prevention of aging of products.
【0002】[0002]
【従来の技術】従来、麺類の品質改良剤としては、食用
油脂に、グリセリン脂肪酸エステル、レシチン類等の乳
化剤を溶解した油相と、ソルビトール等の糖類、水等か
らなる水相とを、水中油型に乳化したものが多量に製造
され、老化防止等に使用されてきた。この麺類の品質改
良剤としての乳化油脂組成物の品質としては、水に容易
に分散して作業性を損なわず、生地に均一に浸透してい
くことが要求されるが、従来においては、このような品
質は、乳化剤を利用し、油脂を微細で均一な油滴として
乳化を行うことで、ほぼ満足できるものが得られてい
た。2. Description of the Related Art Conventionally, as a quality improver for noodles, an oil phase in which an emulsifying agent such as glycerin fatty acid ester and lecithin is dissolved in edible oil and fat, a sugar phase such as sorbitol, an aqueous phase consisting of water, etc. A large amount of oil-type emulsions have been produced and used for preventing aging. As the quality of the emulsified oil composition as a quality improver for this noodles, it is required that the emulsified oil composition is easily dispersed in water without impairing workability and uniformly penetrates into the dough. Such a quality was almost satisfactory by using an emulsifier and emulsifying fats and oils into fine and uniform oil droplets.
【0003】ところが、最近、消費者の本物志向が強ま
り、より手打ちに近い、ソフトでかつ腰のある食感が得
られるような麺、即ち、生地中に水を多量に使用する多
加水法による麺類が求められている。しかしながら、こ
の多加水法による麺類の製造においては、生地中の水分
が多くなるため、生地のべたつきが増大してしまう。こ
のため、機械生産ではミキシング時等に生地がくっつい
て大きな塊になったり(ブロッキング)、生地がミキサ
ーの腕にからまってしまい、作業性が大幅に低下する、
といった問題がある。しかし、従来の麺類の品質改良剤
として用いられていた乳化油脂組成物の場合には、この
多加水法による麺類の製造における上記のような問題を
解決することは不可能であった。Recently, however, consumers have become more interested in the authenticity of noodles, and noodles that give a softer and chewy texture that is more hand-made, that is, by the polyhydric method using a large amount of water in the dough. Noodles are needed. However, in the production of noodles by this polyhydric method, the water content in the dough increases, and the stickiness of the dough increases. For this reason, in mechanical production, the dough sticks into a large lump when mixing (blocking), the dough gets caught in the arm of the mixer, and the workability is greatly reduced.
There is such a problem. However, in the case of an emulsified fat composition used as a conventional quality improver for noodles, it was impossible to solve the above problems in the production of noodles by the polyhydric method.
【0004】[0004]
【発明が解決しようとする課題】そこで本発明では、上
記のような麺類の製造における問題点を解決し、多加水
法による麺類の製造においても、麺生地がブロッキング
したり、ミキサー等へ付着等して作業性を損なうような
こともなく、しかも、製品の老化防止等の品質改良を達
成せんとするものである。Therefore, the present invention solves the above-mentioned problems in the production of noodles, and also in the production of noodles by the polyhydric method, the noodle dough is blocked or adheres to a mixer or the like. Therefore, the workability is not impaired, and the quality improvement such as prevention of aging of the product is achieved.
【0005】[0005]
【課題を解決するための手段】本発明者らは、上記の問
題点を解決するため鋭意研究した結果、おから粉末を糖
類と共存下で油脂と乳化剤を使用して得られる水型油型
の乳化油脂組成物が、生地中に水を多量に使用する多加
水法による麺の製造においても、麺生地のブロックング
を防止して作業性を大幅に改善しうることを見いだし、
本発明を完成するに至った。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that a water-based oil type obtained by using oil and fat and an emulsifier in the coexistence of okara powder with sugars. It was found that the emulsified oil and fat composition of the invention can prevent the blocking of the noodle dough and greatly improve the workability even in the production of noodles by the polyhydric method using a large amount of water in the dough,
The present invention has been completed.
【0006】即ち、本発明は、水相部におから粉末と糖
類とを含有し、水中油型に乳化してなる乳化油脂組成物
であって、組成物100重量部中、おから粉末を2〜1
0重量部、糖類を10〜50重量部、食用油脂を10〜
50重量部、乳化剤を1〜10重量部含有することを特
徴とする乳化油脂組成物をその内容とするものであり、
この水中油型乳化油脂組成物は、水にたやすく分散して
原料粉にすばやく混合され、麺生地のブロッキングを防
止して製造の作業性を大幅に向上させるとともに、製品
の老化防止等の品質改良効果も得ることができる。[0006] That is, the present invention is based on okara powder and sugar in the aqueous phase.
Oil-and-fat composition obtained by emulsifying oil-in-water type
2 to 1 of Okara powder in 100 parts by weight of the composition.
0 parts by weight, 10 to 50 parts by weight of sugar, 10 to 10 parts of edible oil and fat
The emulsified oil and fat composition is characterized by containing 50 parts by weight and 1 to 10 parts by weight of an emulsifier.
This oil-in-water emulsified oil / fat composition is easily dispersed in water and quickly mixed with the raw material powder to prevent blocking of the noodle dough to greatly improve the workability of production, and to prevent aging of the product and the like. An improved effect can also be obtained.
【0007】上記のように、本発明に用いられるおから
粉末は、糖類と共存した状態で乳化油脂組成物とし、こ
れを生地に練り込むことで、製造時における麺生地のブ
ロックング防止効果が得られるのであって、例えばソル
ビトール等の糖類とおから粉末とをそれぞれ麺生地に別
添しても、このような効果は得られない。As described above, the okara powder used in the present invention is made into an emulsified fat composition in the state of coexisting with sugars, and by kneading this into a dough, the blocking effect of the noodle dough at the time of production can be obtained. Such an effect cannot be obtained even if saccharides such as sorbitol and okara powder are separately added to the noodle dough.
【0008】本発明で用いられるおから粉末とは、いわ
ゆる「おから」を乾燥、微粉砕した粉末のことであり、
大豆または脱脂大豆を原料として、これから水溶性蛋白
等を除去した残渣を乾燥、粉砕後に得られる水不溶性成
分を意味する。おから粉末の粒径については、細かいも
のほど分散性が良く目的とする乳化油脂組成物も製造し
やすく、また生地のブロッキング防止効果も発揮されや
すく好ましい。このおから粉末は、乳化油脂組成物10
0重量部中で2〜10重量部の範囲で用いられる。組成
物中でおから粉末が2重量部未満では、添加量にもよる
が、目的とする効果が期待しにくく、また、10重量部
を越えると、乳化油脂組成物自体が増粘し、水への分散
性が低下し、作業性が悪化してしまうので好ましくな
い。The okara powder used in the present invention is a powder obtained by drying and finely pulverizing so-called "okara".
It means a water-insoluble component obtained by drying and pulverizing a residue obtained by removing water-soluble proteins from soybean or defatted soybean as a raw material. Regarding the particle size of the okara powder, the finer the particle size, the better the dispersibility is, the easier it is to produce the desired emulsified oil / fat composition, and the more the blocking preventing effect of the dough is exhibited, which is preferable. This okara powder is an emulsified oil composition 10.
It is used in the range of 2 to 10 parts by weight in 0 parts by weight. If the amount of okara powder is less than 2 parts by weight in the composition, it is difficult to expect the intended effect depending on the amount added, and if it exceeds 10 parts by weight, the emulsified oil / fat composition itself thickens and water Dispersibility in the resin is reduced and workability is deteriorated, which is not preferable.
【0009】次に、本発明に用いられる糖類としては、
液糖、蔗糖、オリゴ糖、澱粉分解糖化物、水飴、ソルビ
トール、マルチトール、還元澱粉糖化物、グリセリン等
が挙げられ、これらのうちの1種、または2種以上を組
み合わせて使用しても差し支えない。この糖類は、乳化
油脂組成物100重量部中で10〜50重量部(固形分
換算)の範囲で用いられる。10重量部未満では、おか
ら粉末との混合比率が適当でなく目的とする効果が得ら
れなくなり、また、50重量部を超えると乳化をするの
に必要な水が不足し、組成物自体の乳化状態が悪化して
しまうので好ましくない。Next, as the saccharides used in the present invention,
Examples include liquid sugar, sucrose, oligosaccharides, starch-degrading saccharified products, starch syrup, sorbitol, maltitol, reduced starch saccharified products, glycerin, and the like, and one or more of these may be used in combination. Absent. This saccharide is used in the range of 10 to 50 parts by weight (solid content conversion) in 100 parts by weight of the emulsified oil and fat composition. If it is less than 10 parts by weight, the mixing ratio with the okara powder is not suitable and the desired effect cannot be obtained, and if it exceeds 50 parts by weight, the water necessary for emulsification is insufficient, and the composition itself is insufficient. It is not preferable because the emulsified state deteriorates.
【0010】本発明に用いられる食用油脂としては、大
豆油、菜種油、コーン油等の植物油、あるいは、魚油等
の動物油、それらの硬化油、エステル交換油、分別油等
が挙げられる。なかでも、組成物の流動性を考慮し、融
点が20℃以下の範囲のもの、とりわけ冷蔵状態でも液
体である植物油が好ましい。この食用油脂は、乳化油脂
組成物100重量部中で10〜50重量部の範囲で用い
られる。10重量部未満では目的とする老化防止等の効
果が得られ難く、50重量部を超えると組成物の乳化状
態が悪化してしまうので好ましくない。Examples of edible oils and fats used in the present invention include vegetable oils such as soybean oil, rapeseed oil and corn oil, animal oils such as fish oil, hydrogenated oils thereof, transesterified oils and fractionated oils. Among them, in consideration of the fluidity of the composition, those having a melting point in the range of 20 ° C. or less, particularly vegetable oil which is liquid even in a refrigerated state are preferable. This edible oil and fat is used in the range of 10 to 50 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If it is less than 10 parts by weight, it is difficult to obtain the intended effect of preventing aging and the like, and if it exceeds 50 parts by weight, the emulsified state of the composition deteriorates, which is not preferable.
【0011】本発明に用いられる乳化剤としては、グリ
セリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタ
ン脂肪酸エステル、プロピレングリコール脂肪酸エステ
ル、およびレシチン類から選ばれた1種または2種以上
の組成物からなるものを挙げることができる。この乳化
剤は、乳化油脂組成物100重量部中で1〜10重量部
の範囲で用いられる。乳化剤が組成物中で1重量部未満
では目的とする品質改良効果が得られ難く、また10重
量部を超えると乳化剤由来の悪い風味が製品の風味を害
してしまう恐れがあり好ましくない。Examples of the emulsifier used in the present invention include those comprising one or more compositions selected from glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithins. be able to. This emulsifier is used in the range of 1 to 10 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If the emulsifier is less than 1 part by weight in the composition, it is difficult to obtain the intended quality improving effect, and if it exceeds 10 parts by weight, the bad taste derived from the emulsifier may impair the flavor of the product, which is not preferable.
【0012】本発明に用いられる上記の乳化剤のうち、
グリセリン脂肪酸エステルとしては、グリセリンモノ飽
和脂肪酸エステル、グリセリンモノ不飽和脂肪酸エステ
ル、ポリグリセリン脂肪酸エステル、有機酸グリセリン
脂肪酸エステル等が挙げられ、これらを単独で、または
2種以上を組み合わせて用いることができる。このグリ
セリン脂肪酸エステルの使用については、基本的にはグ
リセリンモノ飽和脂肪酸エステルを用いて澱粉の老化を
防止し、麺類の品質改良効果を図るとともに、ポリグリ
セリン脂肪酸エステルを用いることで乳化を良くし、油
滴径を微細化することにより麺生地への分散性を向上さ
せる。また、その他のグリセリン脂肪酸エステル類は、
それ以外の種々の効果を狙って補助的に使用するのが適
当である。Among the above emulsifiers used in the present invention,
Examples of the glycerin fatty acid ester include glycerin monosaturated fatty acid ester, glycerin monounsaturated fatty acid ester, polyglycerin fatty acid ester, organic acid glycerin fatty acid ester and the like, and these can be used alone or in combination of two or more kinds. . Regarding the use of this glycerin fatty acid ester, basically to prevent the aging of starch by using glycerin monosaturated fatty acid ester, aim at the quality improvement effect of noodles, and improve the emulsification by using polyglycerin fatty acid ester, By making the oil droplet diameter finer, the dispersibility in noodle dough is improved. In addition, other glycerin fatty acid esters,
It is suitable to use it auxiliary for various other effects.
【0013】また、乳化剤として蔗糖脂肪酸エステルを
用いる場合には、HLB3以下の親油性のものが好まし
い。即ち、HLBが4以上では、得られる乳化油脂組成
物の水に対する分散性が低下してしまう。更に、この蔗
糖脂肪酸エステルを構成する脂肪酸については、炭素数
16〜20の飽和脂肪酸であることが好ましい。その理
由は、澱粉質食品の品質改良、とりわけ老化防止におい
ては、炭素数16〜20の飽和脂肪酸である蔗糖脂肪酸
エステルが最も効果的であり、併用するグリセリンモノ
飽和脂肪酸エステルが、同様に炭素数16〜20の飽和
脂肪酸であるときに最も効果的であり、かつ両者の炭素
数が同程度のときに組成物自体も安定となるからであ
る。尚、この蔗糖脂肪酸エステルの構成脂肪酸として不
飽和脂肪酸を使用すると、得られる乳化油脂組成物の水
への分散性が低下するので好ましくない。When a sucrose fatty acid ester is used as an emulsifier, a lipophilic one having HLB of 3 or less is preferable. That is, when the HLB is 4 or more, the dispersibility of the obtained emulsified oil / fat composition in water is deteriorated. Further, the fatty acid constituting the sucrose fatty acid ester is preferably a saturated fatty acid having 16 to 20 carbon atoms. The reason is that sucrose fatty acid ester, which is a saturated fatty acid having 16 to 20 carbon atoms, is most effective in improving the quality of starchy foods, especially in preventing aging, and the glycerin monosaturated fatty acid ester used in combination has the same carbon number. This is because it is most effective when it is a saturated fatty acid of 16 to 20, and the composition itself is stable when the carbon numbers of both are similar. The use of unsaturated fatty acids as the constituent fatty acids of the sucrose fatty acid ester is not preferable because the dispersibility of the resulting emulsified oil / fat composition in water decreases.
【0014】更に、本発明では乳化剤としてレシチン類
を使用することもできる。このレシチン類とは、フォス
ファチジルコリン、フォスファチジルエタノールアミ
ン、フォスファチジルイノシトール、フォスファチジン
酸、リゾレシチン、リゾフォスファチジン酸等のリン脂
質のことであり、大豆あるいは卵黄から得られるレシチ
ンが代表的なものである。また、レシチンを酵素処理あ
るいは分画したものも、ここでいうレシチン類に含まれ
る。Further, in the present invention, lecithins can be used as an emulsifier. The lecithins are phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysolecithin, and lysophosphatidic acid, and lecithin obtained from soybean or egg yolk. Is a typical one. In addition, the lecithin treated with an enzyme or fractionated is also included in the lecithins referred to herein.
【0015】上記したグリセンリン脂肪酸エステル、蔗
糖脂肪酸エステル、レシチン以外の乳化剤については、
組成物自体の乳化を安定化させ、流動化を図る目的、あ
るいは、麺類の老化防止、生地のブロッキング防止効果
を助長する目的で適宜用いられる。Regarding the emulsifiers other than the above-mentioned glycerin fatty acid ester, sucrose fatty acid ester and lecithin,
It is appropriately used for the purpose of stabilizing the emulsification of the composition itself and making it fluid, or for promoting the effect of preventing noodles from aging and blocking the dough.
【0016】本発明の乳化油脂組成物中には、これらの
他、乳化を安定させる目的、または澱粉質食品の品質改
良を乳化剤とともに行う目的で、キサンタンガム、アラ
ビアガム、ジェランガム、ペクチン、カラギーナン、セ
ルロース、デキストリン等の増粘剤、あるいは乳清タン
パク質、卵黄、全卵、卵白、カゼインタンパク質、小麦
蛋白、血漿蛋白、各種の蛋白分解物、蛋白酵素処理物等
のタンパク質、ペプチド類等を単独で、または2種以上
を組み合わせて使用しても差し支えない。In the emulsified oil and fat composition of the present invention, in addition to these, xanthan gum, gum arabic, gellan gum, pectin, carrageenan and cellulose are used for the purpose of stabilizing the emulsification or improving the quality of the starchy food together with an emulsifier. , Thickeners such as dextrin, or whey protein, egg yolk, whole egg, egg white, casein protein, wheat protein, plasma protein, various proteolytic products, proteins such as protein-enzyme-treated products, peptides alone, Alternatively, two or more kinds may be used in combination.
【0017】本発明の乳化油脂組成物は、例えば以下の
ようにして製造することができる。先ず、油脂中に乳化
剤を添加し、加熱、溶解し、油相とする。一方、水にお
から粉末、糖類を添加し、加熱し、水相とする。次に、
上記油相と水相とを混合し、ホモミキサー等の混合機で
乳化し、更に攪拌・混合しながら冷却し、本発明の乳化
油脂組成物を得る。The emulsified oil / fat composition of the present invention can be produced, for example, as follows. First, an emulsifier is added to fats and oils, and the mixture is heated and dissolved to obtain an oil phase. On the other hand, the powder and sugar are added to water and heated to form an aqueous phase. next,
The oil phase and the water phase are mixed, emulsified by a mixer such as a homomixer, and further cooled with stirring and mixing to obtain the emulsified oil / fat composition of the present invention.
【0018】そして、上記のような本発明に係る乳化油
脂組成物を品質改良剤として用いる場合の対象となる澱
粉質食品としては、例えば、うどん、そば、中華麺、マ
カロニ、スパゲッティ、ラザーニャ、フェットチーネ、
大麦麺、冷麺、餃子の皮、しゅうまいの皮、春巻の皮等
の麺類が主なものであり、とりわけ、多加水法による麺
類の製造に幅広く使用することができる。また、麺類の
製造におけるこの乳化油脂組成物の使用量は、その麺生
地の配合、製法、使用する機械等により異なるが、一般
的な麺類の製造においては、生地中の小麦粉100重量
部に対して1〜5重量部を用いることができる。When the emulsified oil / fat composition according to the present invention as described above is used as a quality improving agent, examples of starchy foods include udon, buckwheat, Chinese noodles, macaroni, spaghetti, lasagna, fettuccine. ,
Mainly noodles such as barley noodles, cold noodles, gyoza skins, shumai skins, and spring roll skins can be used widely for producing noodles by the polyhydric method. The amount of the emulsified fat composition used in the production of noodles varies depending on the formulation of the noodle dough, the production method, the machine used, etc., but in the production of general noodles, it is based on 100 parts by weight of the flour in the dough. 1 to 5 parts by weight can be used.
【0019】[0019]
【実施例】以下に実施例および使用例を示し、本発明を
より具体的に説明するが、本発明はこれらの実施例、使
用例に何ら限定されるものではない。尚、実施例、比較
例中の配合はすべて重量部である。EXAMPLES The present invention will be described in more detail below with reference to examples and use examples, but the present invention is not limited to these examples and use examples. In addition, all of the formulations in Examples and Comparative Examples are parts by weight.
【0020】〔実施例1〜3、比較例1、2〕表1に示
す配合により、前述の製造法に従って、乳化油脂組成物
を作成した。即ち、まず、菜種油に乳化剤を混合、加
熱、溶解し、油相とした。一方、水におから粉末(実施
例のみ)、ソルビトール、還元澱粉糖化物を混合、加熱
し、水相とした。次に、上記油相と水相とを混合し、ホ
モミキサーで乳化し、更に攪拌、混合しながら、冷却し
て乳化油脂組成物を得た。[Examples 1 to 3 and Comparative Examples 1 and 2] With the formulations shown in Table 1, emulsified oil and fat compositions were prepared according to the above-mentioned production method. That is, first, an emulsifier was mixed with rapeseed oil, heated and dissolved to form an oil phase. On the other hand, okara powder (only in the examples), sorbitol and saccharified starch reduced product were mixed with water and heated to obtain an aqueous phase. Next, the oil phase and the aqueous phase were mixed, emulsified with a homomixer, and further cooled with stirring and mixing to obtain an emulsified oil / fat composition.
【0021】[0021]
【表1】 [Table 1]
【0022】次に、上記実施例1〜3、および比較例
1、2で得られた乳化油脂組成物を用いた使用例を示
す。Next, examples of use of the emulsified oil and fat compositions obtained in Examples 1 to 3 and Comparative Examples 1 and 2 will be shown.
【0023】〔使用例1:うどん〕麺用小麦粉100重
量部に対して、表2に示した所定量の水と食塩2重量部
に、表2に示した所定の乳化油脂組成物をそれぞれ2重
量部分散させたものを加え、常法により、混捏、成型、
ロール圧延を行って得た、厚さ2.5mmの麺帯をN
o.10の切刃で切り出し、生うどんを得た。この作業
において、食塩水への乳化油脂組成物の分散性、混捏時
の生地のブロッキング状態、成形時の麺生地のロールか
らの剥離性(成型性)についてそれぞれ見た目で判定
し、作業性の評価項目とした。更に、得られた生うどん
を沸騰水中で7分間ゆで、ゆでたうどんの状態および食
感を判定した。その結果を表2に示す。[Use Example 1: Udon] To 100 parts by weight of wheat flour for noodles, 2 parts by weight of water and 2 parts by weight of salt shown in Table 2 and 2 parts of the prescribed emulsified oil and fat composition shown in Table 2, respectively. By adding what is dispersed in parts by weight, kneading, molding, and
N-shaped noodle strips with a thickness of 2.5 mm obtained by rolling
o. Raw udon was obtained by cutting with 10 cutting blades. In this work, the dispersibility of the emulsified oil / fat composition in saline solution, the blocking state of the dough during kneading, and the peelability (moldability) of the noodle dough from the roll during molding (moldability) were visually determined to evaluate workability. I made it an item. Further, the obtained raw udon was boiled in boiling water for 7 minutes, and the state and texture of the boiled udon were evaluated. The results are shown in Table 2.
【0024】[0024]
【表2】 [Table 2]
【0025】上記表2中の作業性及び品質の評価基準は
下記のとおりである。
〔水への分散性、成型性〕
◎:非常に良好。
○:良好。
△:やや悪い。
×:明らかに悪い。
〔生地のブロッキング〕
◎:全くない。
○:殆どない。
△:若干あり。
×:あり。
〔コシ〕
◎:コシ強く、おいしい。
○:ややコシが強い。
△:あまりコシがない。
×:コシ弱く、まずい。
〔食感・歯ざわり〕
◎:なめらかで、ソフト。
○:ややなめらか。
△:ややボソボソし、硬く感じる。
×:ボソボソし、硬い。The evaluation criteria for workability and quality shown in Table 2 are as follows. [Dispersibility in water, moldability] A: Very good. ◯: Good. Δ: Somewhat bad. X: Obviously bad. [Fabric blocking] ◎: None. A: Almost no. Δ: Some. X: Yes [Koshi] ◎: Strong and delicious. ○: Somewhat firm. Δ: There is not much stiffness. X: Resilient and poor. [Texture and texture] ◎: Smooth and soft. ○: Somewhat smooth. Δ: Slightly crunchy and felt hard. X: Crispy and hard.
【0026】〔使用例2:餃子の皮〕中力粉100重量
部に対して、表3に示した所定量の水と食塩1重量部に
表3に示した所定の乳化油脂組成物をそれぞれ2重量部
分散させたものを加え、常法により、混捏、成型、ロー
ル圧延を行って得た、厚さ1mmの麺帯を打ち抜き、餃
子の皮を得た。この作業において、食塩水への乳化油脂
組成物の分散性、混捏時の生地のブロッキング状態、成
型時の麺生地のロールからの剥離性(成型性)につい
て、それぞれ見た目で判定し、作業性の評価項目とし
た。更に、得られた餃子の皮を用いて適量の肉餡を包
み、成型した後、蒸煮し、トレーにつめてラップし、5
日間冷蔵保存した。冷蔵保存後、この餃子を蒸し焼き
し、食感を判定した。その結果を表3に示す。[Use Example 2: Dumpling Skin] To 100 parts by weight of medium-strength flour, the specified amount of water shown in Table 3 and 1 part by weight of salt were added with the specified emulsified oil and fat composition shown in Table 3, respectively. After adding 2 parts by weight of the mixture, a noodle band having a thickness of 1 mm obtained by kneading, molding and rolling was punched by a conventional method to obtain dumpling skin. In this work, the dispersibility of the emulsified oil composition in saline, the blocking state of the dough during kneading, and the peelability (moldability) of the noodle dough from the roll during molding (moldability) were determined visually, and It was used as an evaluation item. Furthermore, using the obtained gyoza skin, wrap an appropriate amount of meat bean paste, mold it, steam it, wrap it in a tray and wrap it.
It was stored refrigerated for a day. After storage in the refrigerator, the gyoza was steamed and baked, and the texture was evaluated. The results are shown in Table 3.
【0027】[0027]
【表3】 [Table 3]
【0028】表3中の作業性及び品質の評価基準は下記
のとおりである。
〔水への分散性、成型性〕
◎:非常に良好。
○:良好。
△:やや悪い。
×:明らかに悪い。
〔生地のブロッキング〕
◎:全くない。
○:殆どない。
△:若干あり。
×:あり。
〔皮のソフトさ・食感〕
◎:非常になめらかでソフト。
○:ややなめらか。
△:ややボソついて硬め。
×:ボソボソし、特に具と接していない部分はかなり硬
い。
〔具との相性〕
◎:非常に良好で具と皮に一体感がある。
○:良好。
△:皮の部分が口に残る、相性やや悪い。
×:具だけが口中から先に無くなってしまい、皮だけが
後に残る。相性悪い。The evaluation criteria of workability and quality in Table 3 are as follows. [Dispersibility in water, moldability] A: Very good. ◯: Good. Δ: Somewhat bad. X: Obviously bad. [Fabric blocking] ◎: None. A: Almost no. Δ: Some. X: Yes [Softness and texture of skin] ◎: Very smooth and soft. ○: Somewhat smooth. Δ: Slightly stiff and hard. X: Crispy, especially the part not in contact with the ingredients is quite hard. [Compatibility with ingredients] ⊚: Very good with a sense of unity between the ingredients and the skin. ◯: Good. Δ: The skin part remains in the mouth, and the compatibility is slightly bad. X: Only the ingredients disappear from the mouth, leaving only the skin behind. Not compatible.
【0029】表2および表3の結果から、組成物中にお
から粉末を含有してなる本発明に係る実施例1〜3の水
中油型乳化油脂組成物を生地中に練り込んで、うどんや
餃子の皮等の麺類を製造した場合、おから粉末を含有し
ない比較例1、2の乳化油脂組成物を生地中に練り込ん
で製造した場合に較べて、水への分散性、生地のブロッ
キング性、成型性等の作業性において明らかに優れてい
るとともに、得られたうどんのコシ、食感・歯ざわり、
餃子においては皮のソフトさ・食感、具との相性といっ
た品質面でも優れていることが明らかである。とりわ
け、表2における実施例1と実施例3の乳化油脂組成物
を用いて多加水法によりうどんを製造した場合と、比較
例1と比較例2の乳化油脂組成物を用いて多加水法によ
りうどんを製造した場合との比較、および、表3におけ
る実施例1の乳化油脂組成物を用いて多加水法により餃
子の皮を製造した場合と、比較例1の乳化油脂組成物を
用いて多加水法により餃子の皮を製造した場合との比較
から、おから粉末を含有する乳化油脂組成物を用いた場
合とおから粉末を含有しない乳化油脂組成物を用いた場
合とでは、麺類製造上における作業性の点でも、また、
得られた製品の品質の面でも両者の差は顕著であり、多
加水法による麺類の製造における本発明に係るおから粉
末を含有してなる乳化油脂組成物の作業性改善効果およ
び品質改良効果が明らかとなった。From the results shown in Tables 2 and 3, the oil-in-water emulsified oil and fat compositions of Examples 1 to 3 according to the present invention, which contained okara powder in the composition, were kneaded into the dough to prepare udon noodles. In the case of producing noodles such as rice cakes and dumplings, the dispersibility in water and the quality of the dough are better than those obtained by kneading the emulsified fat composition of Comparative Examples 1 and 2 containing no okara powder into the dough. It is clearly superior in workability such as blocking property, moldability, etc., and the firmness, texture and texture of the obtained udon,
It is clear that dumplings are superior in terms of quality such as softness of skin, texture and compatibility with ingredients. Particularly, when udon was produced by the polyhydric method using the emulsified oil and fat compositions of Example 1 and Example 3 in Table 2, and by the polyhydric method using the emulsified oil and fat compositions of Comparative Example 1 and Comparative Example 2. Comparison with the case of producing udon, and the case of producing dumpling skin by the polyhydric method using the emulsified oil and fat composition of Example 1 in Table 3 and the case of using the emulsified oil and fat composition of Comparative Example 1 From the comparison with the case of producing dumpling skin by the water addition method, in the case of using the emulsified oil and fat composition containing Okara powder and the case of using the emulsified oil and fat composition not containing Okara powder, in noodle production Also in terms of workability,
The difference between the two is also significant in terms of the quality of the obtained product, the workability improving effect and the quality improving effect of the emulsified oil and fat composition containing the okara powder according to the present invention in the production of noodles by the polyhydric method. Became clear.
【0030】[0030]
【発明の効果】以上の実施例、使用例の結果から明らか
な如く、本発明の乳化油脂組成物は、水への分散性に優
れ、澱粉質食品、とりわけ麺類の製造に用いた場合に
は、製品の老化防止だけでなく、多加水法における生地
のブロッキングを防止することができるため、これらの
麺類等の製造に幅広く用いられて顕著な作業性改善効果
と品質改良効果とを発揮することができる。As is clear from the results of the above Examples and Use Examples, the emulsified oil / fat composition of the present invention has excellent dispersibility in water, and when used in the production of starchy foods, especially noodles. In addition to preventing aging of products, it is possible to prevent blocking of the dough in the polyhydric method, so that it is widely used in the production of these noodles and the like, and exerts a remarkable workability improving effect and quality improving effect. You can
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭62−282545(JP,A) 特開 昭53−62845(JP,A) 特開 昭55−3728(JP,A) 特開 平6−121922(JP,A) 特開 平7−213227(JP,A) 特開 平7−184541(JP,A) 特開 昭61−104740(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23D 7/00 A23L 1/16 B01J 13/00 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-62-282845 (JP, A) JP-A-53-62845 (JP, A) JP-A-55-3728 (JP, A) JP-A-6- 121922 (JP, A) JP 7-213227 (JP, A) JP 7-184541 (JP, A) JP 61-104740 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB name) A23D 7/00 A23L 1/16 B01J 13/00
Claims (11)
水中油型に乳化してなる乳化油脂組成物であって、組成
物100重量部中、おから粉末を2〜10重量部、糖類
を10〜50重量部、食用油脂を10〜50重量部、乳
化剤を1〜10重量部含有することを特徴とする乳化油
脂組成物。1. An aqueous phase containing okara powder and saccharides,
An emulsified oil / fat composition obtained by emulsifying into an oil-in-water type, wherein 2 to 10 parts by weight of okara powder, 10 to 50 parts by weight of saccharides, and 10 to 50 parts by weight of edible oil and fat, in 100 parts by weight of the composition, An emulsified oil composition comprising 1 to 10 parts by weight of an emulsifier.
蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロ
ピレングリコール脂肪酸エステル、およびレシチン類か
ら選ばれた1種または2種以上の組成物からなる請求項
1記載の乳化油脂組成物。2. The emulsifier is glycerin fatty acid ester,
The emulsified oil / fat composition according to claim 1, comprising one or more compositions selected from sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithins.
ンモノ飽和脂肪酸エステル、グリセリンモノ不飽和脂肪
酸エステル、ポリグリセリン脂肪酸エステル、有機酸グ
リセリン脂肪酸エステルから選ばれた1種または2種以
上の組成物からなる請求項2記載の乳化油脂組成物。3. The glycerin fatty acid ester comprises one or more compositions selected from glycerin monosaturated fatty acid ester, glycerin monounsaturated fatty acid ester, polyglycerin fatty acid ester, and organic acid glycerin fatty acid ester. The emulsified oil and fat composition according to 2.
モノ飽和脂肪酸エステルおよびポリグリセリン脂肪酸エ
ステルである請求項3記載の乳化油脂組成物。4. The emulsified oil / fat composition according to claim 3, wherein the glycerin fatty acid ester is a glycerin monosaturated fatty acid ester and a polyglycerin fatty acid ester.
あり、かつ構成脂肪酸が炭素数16〜20の飽和脂肪酸
である請求項2記載の乳化油脂組成物。5. The emulsified oil / fat composition according to claim 2, wherein the sucrose fatty acid ester has an HLB of 3 or less, and the constituent fatty acid is a saturated fatty acid having 16 to 20 carbon atoms.
〜6重量部、ソルビトールまたは還元澱粉糖化物の少な
くとも一方を20〜35重量部、なたね油を20〜30
重量部、グリセリンモノ脂肪酸エステルを0.5〜3重
量部、グリセリン不飽和脂肪酸エステルを1重量部以
下、ポリグリセリン脂肪酸エステルを0.03〜0.5
重量部、HLB1の蔗糖脂肪酸エステルを0.3〜2重
量部、レシチンを0.3〜1重量部含有し、水中油型に
乳化してなる乳化油脂組成物。6. Okara powder in 100 parts by weight of the composition
~ 6 parts by weight, 20-35 parts by weight of at least one of sorbitol and saccharified starch starch, and 20-30 parts of rapeseed oil
Parts by weight, 0.5 to 3 parts by weight of glycerin monofatty acid ester, 1 part by weight or less of glycerin unsaturated fatty acid ester, and 0.03 to 0.5 parts of polyglycerin fatty acid ester.
An emulsified oil / fat composition obtained by emulsifying in an oil-in-water type, containing 0.3 part by weight, 0.3-2 parts by weight of sucrose fatty acid ester of HLB1, and 0.3-1 part by weight of lecithin.
ンガム、ペクチン、カラギーナン、セルロース、デキス
トリン等の増粘剤、乳清タンパク質、卵黄、全卵、卵
白、カゼインタンパク質、小麦蛋白、血漿蛋白、各種の
蛋白分解物、蛋白酵素処理物等のタンパク質、ペプチド
類から選ばれた1種または2種以上を添加してなること
を特徴とする請求項1〜請求項6のいずれかに記載の乳
化油脂組成物。7. A thickener such as xanthan gum, gum arabic, gellan gum, pectin, carrageenan, cellulose, dextrin, whey protein, egg yolk, whole egg, egg white, casein protein, wheat protein, plasma protein and various proteolytic products. The emulsified oil / fat composition according to any one of claims 1 to 6, wherein one or more kinds selected from proteins and peptides such as protein-enzyme-treated products are added.
脂組成物を、生地に配合することを特徴とする澱粉質食
品の品質改良法。8. A method for improving the quality of a starchy food, which comprises blending the emulsified fat composition according to any one of claims 1 to 7 in a dough.
化油脂組成物を1〜5重量部配合してなる請求項8記載
の澱粉質食品の品質改良法。9. The method for improving the quality of a starchy food according to claim 8, wherein 1 to 5 parts by weight of the emulsified oil composition is mixed with 100 parts by weight of wheat flour in the dough.
麺、マカロニ、スパゲッティ、ラザーニャ、フェットチ
ーネ、大麦麺、冷麺、餃子の皮、しゅうまいの皮、また
は春巻の皮等の麺類である請求項8または請求項9記載
の澱粉質食品の品質改良法。10. The starchy food is noodles such as udon, buckwheat, Chinese noodles, macaroni, spaghetti, lasagna, fettuccine, barley noodles, cold noodles, gyoza husks, simmered husks, or spring rolls. Item 8. A method for improving the quality of a starchy food according to Item 8 or 9.
とする請求項10記載の澱粉質食品の品質改良法。11. The method for improving the quality of a starchy food according to claim 10, wherein noodles are produced by a polyhydric method.
Priority Applications (1)
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JP01269594A JP3477785B2 (en) | 1994-02-04 | 1994-02-04 | Oil-in-water emulsified fat composition |
Applications Claiming Priority (1)
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---|---|---|---|
JP01269594A JP3477785B2 (en) | 1994-02-04 | 1994-02-04 | Oil-in-water emulsified fat composition |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07213226A JPH07213226A (en) | 1995-08-15 |
JP3477785B2 true JP3477785B2 (en) | 2003-12-10 |
Family
ID=11812524
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JP01269594A Expired - Fee Related JP3477785B2 (en) | 1994-02-04 | 1994-02-04 | Oil-in-water emulsified fat composition |
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JP (1) | JP3477785B2 (en) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3514141B2 (en) * | 1998-11-02 | 2004-03-31 | 不二製油株式会社 | Manufacturing method of instant dried noodles |
JP4269681B2 (en) * | 2000-12-26 | 2009-05-27 | 不二製油株式会社 | Manufacturing method of food containing water and fat |
JP2002199851A (en) * | 2000-12-28 | 2002-07-16 | Dai Ichi Kogyo Seiyaku Co Ltd | Noodle modifier, and method for producing noodle using the same |
JP5154805B2 (en) * | 2007-01-26 | 2013-02-27 | 江崎グリコ株式会社 | Dispersed hesperetin |
JP5203084B2 (en) * | 2008-07-30 | 2013-06-05 | 江崎グリコ株式会社 | Dispersed hesperetin |
CN104968208B (en) * | 2013-01-23 | 2018-03-02 | 花王株式会社 | Banding wheaten food O/W emulsion composition |
JP6502064B2 (en) * | 2014-11-06 | 2019-04-17 | 昭和産業株式会社 | Composition for improving the loosening properties of noodles |
JP2017042108A (en) * | 2015-08-27 | 2017-03-02 | テーブルマーク株式会社 | Manufacturing method of frozen food for oil-frying |
JP6877826B2 (en) * | 2017-03-23 | 2021-05-26 | 日清オイリオグループ株式会社 | Powdered oil and fat composition for noodle skin |
JP2020191825A (en) * | 2019-05-29 | 2020-12-03 | 日本製粉株式会社 | Noodles and method for producing the same |
JP2020191826A (en) * | 2019-05-29 | 2020-12-03 | 日本製粉株式会社 | Pasta and method for producing the same |
KR102272154B1 (en) * | 2020-12-22 | 2021-07-05 | 주식회사농심 | Composition of emisulfyng oil and noodle quality improving agent |
CN112956545A (en) * | 2021-03-23 | 2021-06-15 | 江西恒顶食品有限公司 | High-fat non-dairy creamer and preparation method thereof |
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JPH07213226A (en) | 1995-08-15 |
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