JP4979143B2 - High oil emulsified oil / fat composition for pregelatinized noodles, production method thereof, sauce for pregelatinized noodles using the composition, and pregelatinized noodles - Google Patents
High oil emulsified oil / fat composition for pregelatinized noodles, production method thereof, sauce for pregelatinized noodles using the composition, and pregelatinized noodles Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims description 55
- 239000000203 mixture Substances 0.000 title claims description 46
- 235000015067 sauces Nutrition 0.000 title claims description 18
- 238000004519 manufacturing process Methods 0.000 title description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 150000005846 sugar alcohols Polymers 0.000 claims description 29
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 claims description 22
- 239000003995 emulsifying agent Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000003921 oil Substances 0.000 description 81
- 235000019198 oils Nutrition 0.000 description 77
- 239000003925 fat Substances 0.000 description 44
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- 238000011156 evaluation Methods 0.000 description 17
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- 229930195729 fatty acid Natural products 0.000 description 16
- 239000000194 fatty acid Substances 0.000 description 16
- -1 fatty acid ester Chemical class 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 15
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- 240000008415 Lactuca sativa Species 0.000 description 9
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 150000008064 anhydrides Chemical class 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000010541 chilled noodles Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229960004063 propylene glycol Drugs 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Description
本発明は、α化麺用高油分乳化油脂組成物及びその製造方法並びにこれを使用したα化麺用ソース及びα化麺に関する。 The present invention relates to a high oil emulsified oil / fat composition for pregelatinized noodles, a method for producing the same, a sauce for pregelatinized noodles using the composition, and pregelatinized noodles.
近年、女性の社会進出、核家族化、同一家族でも食事時間・食事内容が異なるなどの変化により、調理済み食品が注目されている。
しかし、調理済み食品においては、調理完了後、消費者が食するまでに時間がかかるため、それによって種々の問題が生じる。
調理済み食品のなかでも、調理された麺類（例えば、焼そば、パスタ類など）においては、時間の経過により食品同士が結着するという問題がある。
例えば調理済みパスタ類の場合、麺同士が結着してほぐれにくくなり、美観および食べやすさを著しく損なう。
このような麺同士の結着を防止するためにα化した麺類に大豆油などの植物油などを含むほぐれ剤を使用することが提案されている。
油脂組成物を使用したほぐれ剤としては、油脂、ポリグリセリン脂肪酸エステルおよび
ポリオキシエチレンソルビタン脂肪酸エステルを含むことを特徴とする麺類用油脂組成物が知られている（例えば特許文献１参照）。
In recent years, cooked foods have attracted attention due to changes in women's social advancement, nuclear family, meal times and meal contents even within the same family.
However, in the cooked food, it takes time until the consumer eats after the cooking is completed, which causes various problems.
Among cooked foods, cooked noodles (for example, yakisoba, pasta, etc.) have a problem that foods bind with each other over time.
For example, in the case of cooked pasta, the noodles bind to each other and become difficult to loosen, and the aesthetics and the ease of eating are significantly impaired.
In order to prevent such binding between noodles, it has been proposed to use a loosening agent containing vegetable oils such as soybean oil in pregelatinized noodles.
As a loosening agent using an oil and fat composition, an oil and fat composition for noodles characterized by containing an oil and fat, a polyglycerin fatty acid ester and a polyoxyethylene sorbitan fatty acid ester is known (see, for example, Patent Document 1).
本発明の目的は、時間経過によるα化麺の結着防止に優れかつα化麺の風味および味覚に影響を与えないα化麺用高油分乳化油脂組成物及びその製造方法並びにこれを使用したα化麺用ソース及びα化麺を提供することである。 An object of the present invention is to provide a highly oily emulsified oil / fat composition for pregelatinized noodles that is excellent in preventing the binding of pregelatinized noodles over time and does not affect the flavor and taste of the pregelatinized noodles, a method for producing the same, and the use thereof It is to provide a source for pregelatinized noodles and pregelatinized noodles.
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、特定の乳化剤と多価アルコール及び水を特定の割合で配合しこれに油脂を特定の割合で配合することによりα化麺に和えると時間経過による結着防止に優れ、食品の風味および味覚に影響を与えない高油分乳化油脂組成物を製造できることを見出し、本発明を完成するに至った。
従って、本発明は、乳化剤、多価アルコール及び水を以下の（Ａ）、（Ｂ）の条件で配合し、
（Ａ）多価アルコール１００質量部に対するＨＬＢ１５以上のショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部、
（Ｂ）水の質量割合は、ＨＬＢ１５以上のショ糖ステアリン酸エステルと多価アルコールと水の合計の４１質量％〜７１質量％、
前記配合物をよく混合し６０〜７０℃に温めた後、油脂の配合量がα化麺用高油分乳化油脂組成物全体の７０質量％を超え８６質量％以下となるように攪拌しながら油脂を徐々に加え乳化したα化麺用高油分乳化油脂組成物である。
また、前記α化麺用高油分乳化油脂組成物を含むα化麺和え用ソースである。
また、前記α化麺用高油分乳化油脂組成物又は前記を含むα化麺和え用ソースが付着したα化麺である。
さらに、前記α化麺用高油分乳化油脂組成物の製造方法である。
As a result of intensive studies to achieve the above object, the present inventors have formulated a specific emulsifier, a polyhydric alcohol, and water in a specific ratio, and then blended oil and fat in a specific ratio to make it alpha. It has been found that a high-oil emulsified oil / fat composition that is excellent in prevention of binding over time when added to noodles and does not affect the flavor and taste of food can be produced, and the present invention has been completed.
Therefore, in the present invention, an emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) weight ratio of the polyhydric against the alcohol 100 parts by weight H LB15 or more sucrose stearate is 8 to 35 parts by weight in terms of dry matter,
(B) The mass proportion of water is 41 mass% to 71 mass % of the total of sucrose stearate ester of HLB15 or more, polyhydric alcohol and water ,
The mixture is mixed well and heated to 60-70 ° C., and then the fat is mixed with stirring so that the blended amount of oil exceeds 70% by mass of the high oil emulsified oil / fat composition for pregelatinized noodles and is 86% by mass or less. Is a high oil emulsified fat and oil composition for pregelatinized noodles that is gradually added and emulsified.
Moreover, it is a sauce for pre-gelatinized noodles containing the high oil emulsified oil / fat composition for pregelatinized noodles.
Further, the high-oil emulsified oil / fat composition for pregelatinized noodles or pregelatinized noodles to which the precontained sauce for pregelatinized noodles is attached.
Furthermore, it is a manufacturing method of the said high oil content emulsified oil-fat composition for pregelatinized noodles.
本発明のα化麺用高油分乳化油脂組成物およびこれを含むソースを使用することにより、時間経過によるα化麺の結着を防止しほぐれをよくすることができα化麺の風味および味覚にも悪影響がない。 By using the high-oil emulsified oil / fat composition for pregelatinized noodles of the present invention and a sauce containing the same, the binding of pregelatinized noodles over time can be prevented and the loosening can be improved, and the flavor and taste of pregelatinized noodles There is no adverse effect.
以下、本発明を詳細に説明する。
本発明において使用できる乳化剤はＨＬＢ１５以上のショ糖ステアリン酸エステルである。
これらは、あらかじめ水を添加してある市販品を使用することができる。
本発明において、前記乳化剤以外の乳化剤を使用した場合は高油分乳化油脂組成物の乳化状態が悪くなり油脂が分離したり、食品の風味および味覚に影響を与えたり、粘性が増して作業性が悪いなど良質の高油分乳化油脂組成物を得ることができない。
Hereinafter, the present invention will be described in detail.
The emulsifier that can be used in the present invention is sucrose stearate of HLB15 or higher.
For these, commercially available products to which water has been added in advance can be used.
In the present invention, when an emulsifier other than the above-mentioned emulsifier is used, the emulsified state of the high oil emulsified oil / fat composition is deteriorated, the fats and oils are separated, the taste and taste of food are affected, the viscosity is increased, and the workability is increased. A high-quality emulsified oil / fat composition having poor quality cannot be obtained.
本発明において使用できる多価アルコールは、食用に使用できるものであれば特に限定されない。
例えば、グリセリン、プロピレングリコール、ソルビトール、マルチトール、キシリトール、エリスリトール、ラクチトール、キシロース、アラビノース、マンノース、異性化糖、果糖、還元水飴などを挙げることができる。
これらは単独で又は２種以上を混合して用いることができる。
The polyhydric alcohol that can be used in the present invention is not particularly limited as long as it can be used for food.
Examples include glycerin, propylene glycol, sorbitol, maltitol, xylitol, erythritol, lactitol, xylose, arabinose, mannose, isomerized sugar, fructose, and reduced starch syrup.
These can be used alone or in admixture of two or more.
本発明において、乳化剤と多価アルコールの配合割合が重要である。
多価アルコール１００質量部に対するＨＬＢ１５以上のショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部である。
この配合割合より乳化剤が多くなると、食品の風味および味覚に影響を与えるので好ましくない。
また、この配合割合より乳化剤が少なくなると油脂が分離するので好ましくない。
なお、本発明において、○○〜△△とは○○以上、△△以下をいい、例えば、１〜３とは１以上３以下をいう。
In the present invention, the blending ratio of the emulsifier and the polyhydric alcohol is important.
Weight ratio of the polyhydric against the alcohol 100 parts by weight H LB15 or sucrose stearate ester is 8 to 35 parts by weight on a dry matter basis.
If the amount of the emulsifier is larger than this blending ratio, the flavor and taste of food are affected, which is not preferable.
Further, if the emulsifier is less than this blending ratio, the oil and fat is separated, which is not preferable.
In the present invention, OO to ΔΔ means OO or more and ΔΔ or less, for example, 1 to 3 means 1 or more and 3 or less.
本発明において、水の配合割合もまた重要である。
水の質量割合はＨＬＢ１５以上のショ糖ステアリン酸エステルと多価アルコールと水の合計に対して４１．０質量％〜７１．０質量％になるように配合する。
水の割合が前記範囲より少ない場合は、粘度が高くなりすぎて作業性が悪くなったり、ダマになったりして、乳化が十分にできず、前記範囲より多い場合は、油脂が分離して食味が劣るので好ましくない。
In the present invention, the proportion of water is also important.
The water mass ratio is 41.0 mass% to 71.0 mass% with respect to the total of sucrose stearate ester of HLB15 or more, polyhydric alcohol and water .
When the ratio of water is less than the above range, the viscosity becomes too high and the workability deteriorates or becomes lumpy, so that the emulsification cannot be sufficiently performed. Since taste is inferior, it is not preferable.
本発明において使用できる油脂は、食用に使用できるものであれば特に限定されない。
例えば、サラダ油、菜種油、大豆油、サフラワー油、コーン油、ひまわり油、米油、パーム油、やし油、カカオ脂、オリーブ油、魚油、乳脂、牛脂などを挙げることができる。
これらは単独で又は２種以上を混合して用いることができる。固形脂の場合は溶かして使用する。
The fats and oils that can be used in the present invention are not particularly limited as long as they can be used for food.
For example, salad oil, rapeseed oil, soybean oil, safflower oil, corn oil, sunflower oil, rice oil, palm oil, palm oil, cacao butter, olive oil, fish oil, milk fat, beef tallow and the like can be mentioned.
These can be used alone or in admixture of two or more. In the case of solid fat, dissolve it before use.
前記乳化剤、多価アルコール及び水の配合物をよく混合し６０〜７０℃に温めた後、油脂の配合量がα化麺用高油分乳化油脂組成物全体の７０質量％を超え８６質量％以下となるように攪拌しながら油脂を徐々に加え乳化する。
攪拌手段は乳化ができれば特に限定されない。
本発明のα化麺用高油分乳化油脂組成物は乳化し易いので、回転数が１０００min−１程度の攪拌機で十分乳化が可能である。
なお、油脂には脂溶性の色素などを添加したり、天然物や香料などでフレーバーリングしたりすることができる。
The mixture of the emulsifier, polyhydric alcohol and water is thoroughly mixed and warmed to 60 to 70 ° C., and then the amount of fat and oil exceeds 70% by weight and 86% by weight or less of the whole high oil emulsified oil / fat composition for pregelatinized noodles. The oil and fat are gradually added and emulsified while stirring so that.
The stirring means is not particularly limited as long as it can be emulsified.
Since the high oil emulsified oil / fat composition for pregelatinized noodles of the present invention is easily emulsified, it can be sufficiently emulsified with a stirrer having a rotational speed of about 1000 min −1 .
In addition, fat-soluble pigments and the like can be added to the fats and oils, and flavoring can be performed with natural products and fragrances.
本発明のα化麺用高油分乳化油脂組成物は直接α化麺に付着して使用できる。
付着する方法は従来のほぐれ剤と同様でよく、例えば、混合、浸漬、噴霧などの方法を挙げることができる。
また、従来の乳化油脂組成物と同様にα化麺に和えるソースの製造、例えば、ペペロンチーノソースや焼そばソースに使用することができ、α化麺に和えるソースの製造方法も従来のソースの製造方法と同様でよい。
本発明のα化麺用高油分乳化油脂組成物及びこれを含有するα化麺和え用ソースは、１０℃程度で保存流通するチルド麺に好適に使用できるのはもちろんであるが、近年コンビニエンスストアーなどで採用されている６０〜７０℃で保存陳列しているホットキャビネット内でのα化麺の保存にも十分使用することができる。
The high oil emulsified oil / fat composition for pregelatinized noodles of the present invention can be used by directly adhering to pregelatinized noodles.
The method of adhering may be the same as the conventional loosening agent, and examples thereof include methods such as mixing, dipping, and spraying.
In addition, as in the case of conventional emulsified oils and fats, it can be used for sauces that can be mixed with pregelatinized noodles, for example, peperoncino sauce or yakisoba sauce. It may be the same as the method.
The high-oil emulsified oil / fat composition for pregelatinized noodles according to the present invention and the sauce for pregelatinized noodles containing the composition can be suitably used for chilled noodles stored and distributed at about 10 ° C., but in recent years, convenience stores It can be sufficiently used for storage of pregelatinized noodles in a hot cabinet that is stored and displayed at 60 to 70 ° C., which is adopted in the above.
以下本発明を実施例により具体的に説明する。
［参考例１、実施例２〜３、比較例１〜１５］乳化剤の種類
多価アルコール水溶液（日研化成株式会社製、商品名：ソルビトールＦ）１２．５質量部（７０質量％水溶液に調整、乾物換算８．７５質量部）と表１に示す乳化剤７．５質量部（４０質量％水溶液に調整、乾物換算３質量部）を鍋で６０〜７０℃に加温した後、カッターミキサー（フォアベルク社製、商品名：サーモミックス）に移し、攪拌（１０００〜１５００min−１）しながらサラダ油８０質量部を少しずつ添加し、高油分乳化油脂組成物を調製した。
Hereinafter, the present invention will be specifically described by way of examples.
[ Reference Example 1 , Examples 2 to 3, Comparative Examples 1 to 15] Types of emulsifiers 12.5 parts by mass of a polyhydric alcohol aqueous solution (trade name: sorbitol F, manufactured by Nikken Kasei Co., Ltd.) And 8.75 parts by mass in terms of dry matter) and 7.5 parts by mass of the emulsifier shown in Table 1 (adjusted to 40% by mass aqueous solution, 3 parts by mass in terms of dry matter) were heated to 60-70 ° C. in a pan, and then a cutter mixer ( The product was transferred to Voraberg, trade name: Thermomix, and 80 parts by mass of salad oil was added little by little while stirring (1000-1500 min −1 ) to prepare a high oil emulsified oil / fat composition.
得られた高油分乳化油脂組成物を、茹でて冷却したスパゲッティ１００質量部に３質量部加えた後よく和えて、以下の（１），（２）の条件で官能試験をパネラー１０名によって行った。
乳化状態の悪いものは、官能評価を行わなかった。
（１）６０℃の恒温槽で２時間保管後官能試験
（２）１０℃の恒温槽で４８時間保管後５００Ｗの電子レンジで２分２０秒加熱した後官能試験
官能試験の基準を以下に示す。
乳化状態の評価基準
○ 白くなめらかで乳化状態が良い
△ 褐色がかったり、なめらかでなかったり、乳化状態がやや悪い
× 油分の分離がはっきりわかり、乳化状態が悪い
「照り・つや」の評価基準
○ 麺の表面のみずみずさ・つやが非常に良好である
△ みずみずしさ・つやが普通である
× みずみずしさ・つやがない
「ほぐれ」の評価基準
○ 麺を持ち上げた際に非常にほぐれが良い
△ ほぐれが普通である
× ほぐれが悪い
「食味」の評価基準
○ 味・風味が非常に良好である
△ 味・風味が普通である
× 味・風味が悪い
The resulting high oil emulsified oil / fat composition was added well to 3 parts by mass of 100 parts by mass of spaghetti that had been boiled and cooled, and the sensory test was conducted by 10 panelists under the following conditions (1) and (2). It was.
Sensory evaluation was not performed for the poorly emulsified state.
(1) Sensory test after 2 hours storage in a 60 ° C constant temperature bath (2) Sensor storage for 48 hours in a 10 ° C constant temperature bath and after 2 minutes and 20 seconds heating in a 500 W microwave oven Sensory test criteria are shown below .
Evaluation criteria for emulsified state ○ White, smooth and good emulsified state △ Brownish, not smooth, slightly emulsified state × Separation of oil content is clearly known, and evaluation criteria for `` shine and gloss '' with poor emulsification state ○ Noodles The freshness and gloss of the surface is very good △ The freshness and gloss are normal × The freshness and glossy evaluation standard of “Feeling” ○ Very good loosening when lifting the noodles △ Fraying Is normal × Evaluation criteria for “taste” that is not easy to loose ○ Taste and flavor are very good △ Taste and flavor are normal × Taste and flavor are poor
結果を表１に示す。
モノデカグリセリン脂肪酸エステル（ＨＬＢ１５）とショ糖ステアリン酸エステル（ＨＬＢ１５とＨＬＢ１６）が良い評価であった。
The results are shown in Table 1.
Monodecaglycerin fatty acid ester (HLB15) and sucrose stearate (HLB15 and HLB16) were good evaluations.
［参考例４〜９］多価アルコールの種類
表２に示す甘味度が異なる多価アルコール溶液１２．５質量部（７０質量％水溶液に調整、乾物換算８．７５質量部）とモノデカグリセリン脂肪酸エステル（ＨＬＢ１５）７．５質量部（４０質量％水溶液に調整、乾物換算３質量部）を鍋で６０〜７０℃に加温した後、カッターミキサー（フォアベルク社製、商品名：サーモミックス）に移し、攪拌（１０００〜１５００ｍｉｎ−１）しながらサラダ油８０質量部を少しずつ添加し、高油分乳化油脂組成物を調製し参考例１と同様に官能評価を行った。
結果を表２に示す。
いずれの多価アルコールでも良好な結果であった。
[ Reference Examples 4 to 9] Types of polyhydric alcohols 12.5 parts by mass of polyhydric alcohol solutions having different sweetness shown in Table 2 (adjusted to 70% by mass aqueous solution, 8.75 parts by mass in terms of dry matter) and monodecaglycerin fatty acid After heating 7.5 parts by weight of ester (HLB15) (adjusted to 40% by weight aqueous solution, 3 parts by weight in terms of dry matter) to 60-70 ° C. in a pan, cutter mixer (manufactured by Voraberg, trade name: Thermomix) Then, 80 parts by mass of salad oil was added little by little while stirring (1000 to 1500 min −1 ) to prepare a high oil emulsified oil and fat composition, and sensory evaluation was performed in the same manner as in Reference Example 1.
The results are shown in Table 2.
Both polyhydric alcohols gave good results.
［参考例１０〜１２、実施例１３〜１５、比較例１６〜２２］乳化剤と多価アルコールの配合割合
参考例１において、乳化剤と多価アルコール水溶液を表３及び表４に示す割合にし、高油分乳化油脂組成物の官能評価を参考例１と同様に行った。
結果を表３、表４に示す。
なお、表中モノデカグリセリン脂肪酸エステル（ＨＬＢ１５）、ショ糖ステアリン酸エステル（ＨＬＢ１５）は４０質量％水溶液に調整後の値（質量部）である。
多価アルコールは日研化成株式会社製、商品名：ソルビトールＦ（７０質量％水溶液に調整）を使用した。
[ Reference Examples 10-12 , Examples 13-15 , Comparative Examples 16-22] Mixing ratio of emulsifier and polyhydric alcohol
In Reference Example 1, the ratio of the emulsifier and the polyhydric alcohol aqueous solution was set as shown in Tables 3 and 4, and the sensory evaluation of the high oil emulsified oil / fat composition was performed in the same manner as in Reference Example 1.
The results are shown in Tables 3 and 4.
In the table, monodecaglycerin fatty acid ester (HLB15) and sucrose stearate ester (HLB15) are values (parts by mass) after adjustment to a 40% by mass aqueous solution.
The product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used as the polyhydric alcohol, manufactured by Nikken Kasei Co., Ltd.
多価アルコール１００質量部に対するモノデカグリセリン脂肪酸エステル及び／またはショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部の場合が良好な結果であった。 The mass ratio of monodecaglycerin fatty acid ester and / or sucrose stearate to 100 parts by mass of the polyhydric alcohol was 8 to 35 parts by mass in terms of dry matter, which was a good result.
［参考例１６〜１８、比較例２３〜２５］水の配合割合（１）
参考例１において、モノデカグリセリン脂肪酸エステル（ＨＬＢ１５）３０質量部（無水物換算値）、多価アルコール（日研化成株式会社製、商品名：ソルビトールＦ）８７．５質量部（無水物換算値）、サラダ油８００質量部及び水を表５に示す割合とした他は参考例１と同様にして高油分乳化油脂組成物を調製し官能評価を行った。
水の質量％はモノデカグリセリン脂肪酸エステル（ＨＬＢ１５）、多価アルコール及び水の合計に対する割合である。
結果を表５に示す。
[ Reference Examples 16 to 18, Comparative Examples 23 to 25] Water mixing ratio (1)
In Reference Example 1, monodecaglycerin fatty acid ester (HLB15) 30 parts by mass (anhydrous equivalent), polyhydric alcohol (manufactured by Nikken Kasei Co., Ltd., trade name: sorbitol F) 87.5 parts by mass (anhydride equivalent) A high oil emulsified oil / fat composition was prepared and subjected to sensory evaluation in the same manner as in Reference Example 1 except that 800 parts by mass of salad oil and water were used in the proportions shown in Table 5.
The mass% of water is a ratio with respect to the sum of monodecaglycerin fatty acid ester (HLB15), polyhydric alcohol and water.
The results are shown in Table 5.
モノデカグリセリン脂肪酸エステル（ＨＬＢ １５）の場合は、水の質量割合がモノデカグリセリン脂肪酸エステルと多価アルコールと水の合計に対して２９．９質量％以上、６０．８質量％以内で良好な結果であった。 In the case of monodecaglycerin fatty acid ester (HLB 15), the mass proportion of water is 29.9% by mass or more and within 60.8% by mass with respect to the total of monodecaglycerin fatty acid ester, polyhydric alcohol and water. It was a result.
［実施例１９〜２１、比較例２６〜２８］水の配合割合（２）
参考例１において、ショ糖ステアリン酸エステル（ＨＬＢ １５）３０質量部（無水物換算値）、多価アルコール（日研化成株式会社製、商品名：ソルビトールＦ）８７．５質量部（無水物換算値）、サラダ油１０００質量部及び水を表６に示す割合とした他は参考例１と同様にして高油分乳化油脂組成物を調製し官能評価を行った。
水の質量％はショ糖ステアリン酸エステル（ＨＬＢ １５）、多価アルコール及び水の合計に対する割合である。
結果を表６に示す。
[Examples 19 to 21, Comparative Examples 26 to 28] Mixing ratio of water (2)
In Reference Example 1, sucrose stearate ester (HLB 15) 30 parts by mass (anhydrous equivalent), polyhydric alcohol (manufactured by Nikken Kasei Co., Ltd., trade name: sorbitol F) 87.5 parts by mass (anhydride equivalent) Value), 1000 parts by mass of salad oil and water were used in the proportions shown in Table 6, and a high oil emulsified oil / fat composition was prepared and subjected to sensory evaluation in the same manner as in Reference Example 1.
The mass% of water is a ratio to the total of sucrose stearate (HLB 15), polyhydric alcohol and water.
The results are shown in Table 6.
ショ糖ステアリン酸エステル（ＨＬＢ １５）の場合は、水の質量割合がショ糖ステアリン酸エステルと多価アルコールと水の合計に対して４１．３質量％以上、７０．６質量％以内で良好な結果であった。 In the case of sucrose stearate (HLB 15), the mass ratio of water is good when it is 41.3% by mass or more and within 70.6% by mass with respect to the total of sucrose stearate, polyhydric alcohol and water. It was a result.
［参考例２２〜３１、比較例２９〜３８］水の割合割合（３）
実施例１９において、ショ糖ステアリン酸エステル（ＨＬＢ １５）に表７に示す割合でモノデカグリセリン脂肪酸エステル（ＨＬＢ １５）を配合し、水を表７に示す割合とした他は実施例１９と同様にして高油分乳化油脂組成物を調製し官能評価を行った。
結果を表７に示す。
表中、Ａ：Ｂとはモノデカグリセリン脂肪酸エステル（ＨＬＢ １５）とショ糖ステアリン酸エステル（ＨＬＢ １５）の質量割合（無水物換算値）を表し、Ａはモノデカグリセリン脂肪酸エステル（ＨＬＢ １５）、Ｂはショ糖ステアリン酸エステル（ＨＬＢ １５）を表す。
[ Reference Examples 22 to 31, Comparative Examples 29 to 38] Ratio of water ratio (3)
Example 19 was the same as Example 19 except that monodecaglycerin fatty acid ester (HLB 15) was blended with sucrose stearate ester (HLB 15) at the ratio shown in Table 7 and water was used at the ratio shown in Table 7. A high oil emulsified oil and fat composition was prepared and sensory evaluation was performed.
The results are shown in Table 7.
In the table, A: B represents a mass ratio (anhydrous equivalent value) of monodecaglycerin fatty acid ester (HLB 15) and sucrose stearate ester (HLB 15), and A represents monodecaglycerin fatty acid ester (HLB 15). , B represents sucrose stearate (HLB 15).
好ましい水の配合割合は、モノデカグリセリン脂肪酸エステル（ＨＬＢ１５）とショ糖ステアリン酸エステル（ＨＬＢ１５）の配合割合に比例した。 The preferred water blending ratio was proportional to the blending ratio of monodecaglycerin fatty acid ester (HLB15) and sucrose stearate ester (HLB15).
［参考例３２〜３４、比較例３９］油脂の配合割合（１）
モノデカグリセリン脂肪酸エステル（ＨＬＢ１５）７５質量部、多価アルコール１２５質量部、水１００質量部及びサラダ油を表８に示す割合とした他は参考例１と同様にして高油分乳化油脂組成物を調製し官能評価を行った。
なお、モノデカグリセリン脂肪酸エステル（ＨＬＢ１５）は４０質量％水溶液に調製して使用した。
また、多価アルコールは日研化成株式会社製、商品名：ソルビトールＦ（７０質量％水溶液に調整）を使用した。
結果を表８に示す。
Reference Example 32-34, Comparative Example 39] The mixing ratio of the oil (1)
A high oil emulsified oil / fat composition was prepared in the same manner as in Reference Example 1 except that 75 parts by mass of monodecaglycerin fatty acid ester (HLB15), 125 parts by mass of polyhydric alcohol, 100 parts by mass of water and salad oil were used in the proportions shown in Table 8. Sensory evaluation was performed.
Monodecaglycerin fatty acid ester (HLB15) was prepared in a 40% by mass aqueous solution and used.
Moreover, the product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used for the polyhydric alcohol by Nikken Kasei Co., Ltd.
The results are shown in Table 8.
油脂の配合量が高油分乳化油脂組成物全体の８６質量％以下で良好な結果であった。 The blending amount of fats and oils was 86% by mass or less based on the whole high oil emulsified fat and oil composition, and the result was good.
［実施例３５〜３７、比較例４０］油脂の配合割合（２）
ショ糖ステアリン酸エステル（ＨＬＢ １５）７５質量部、多価アルコール１２５質量部、水２００質量部及びサラダ油を表９に示す割合とした他は参考例１と同様にして高油分乳化油脂組成物を調製し官能評価を行った。
なお、ショ糖ステアリン酸エステル（ＨＬＢ １５）は４０質量％水溶液に調製して使用した。
また、多価アルコールは日研化成株式会社製、商品名：ソルビトールＦ（７０質量％水溶液に調整）を使用した。
結果を表９に示す。
[Examples 35-37, Comparative Example 40] Blending ratio of fats and oils (2)
A high oil emulsified oil and fat composition was prepared in the same manner as in Reference Example 1 except that 75 parts by mass of sucrose stearate (HLB 15), 125 parts by mass of polyhydric alcohol, 200 parts by mass of water and salad oil were used in the proportions shown in Table 9. Preparation and sensory evaluation were performed.
In addition, sucrose stearate ester (HLB 15) was used in a 40% by mass aqueous solution.
Moreover, the product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used for the polyhydric alcohol by Nikken Kasei Co., Ltd.
The results are shown in Table 9.
油脂の配合量が高油分乳化油脂組成物全体の８６質量％以下で良好な結果であった。 The blending amount of fats and oils was 86% by mass or less based on the whole high oil emulsified fat and oil composition, and the result was good.
［参考例３８］α化麺和え用ペペロンチーノソース
表１０に示す原料を鍋に入れ、８５℃まで加温し、ホットパック後冷却しα化麺和え用ペペロンチーノソースを得た。
高油分乳化油脂組成物は参考例３２で得たものを使用した。
[ Reference Example 38] Peperoncino sauce for pre-gelatinized noodles The raw materials shown in Table 10 were put in a pan, heated to 85 ° C, cooled after hot-packing, and a peperoncino sauce for pre-gelatinized noodles was obtained.
The high oil emulsified oil and fat composition used in Reference Example 32 was used.
前記α化麺和え用ペペロンチーノソースを、ボイルしたスパゲッティに調味した。
調味方法はフライパンを温め、サラダ油大さじ１を熱し、玉葱２０g、ベーコン１５g、しめじ１５gを３０秒間炒め、茹でたスパゲッティ２００ｇを加え１分間炒め、前記α化麺和え用ペペロンチーノソース２０gを和えた。
これを６０℃の恒温槽で２時間保管後、参考例１と同様に官能評価を行った。
「照り・つや」、「ほぐれ」、「食味」ともに「○」の評価であった。
The peperoncino sauce for pre-gelatinized noodles was seasoned to boiled spaghetti.
The seasoning method was to heat a frying pan, heat 1 tablespoon of salad oil, fry 20 g of onion, 15 g of bacon and 15 g of shimeji for 30 seconds, add 200 g of boiled spaghetti and stir for 1 minute, and mix 20 g of peperoncino sauce for pre-gelatinized noodles.
This was stored in a thermostat at 60 ° C. for 2 hours, and then sensory evaluation was performed in the same manner as in Reference Example 1.
“Eri / Tsuya”, “Hagure”, and “Taste” were rated as “Good”.
前記α化麺和え用ペペロンチーノソースを、ボイルしたスパゲッティに調味した。
調味方法は茹でて冷却したスパゲッティ２００ｇに前記α化麺和え用ペペロンチーノソース２０gを和えた。
１０℃の恒温槽で４８時間保管後、５００Ｗの電子レンジで２分２０秒間加熱した後、参考例１と同様に官能評価を行った。
「照り・つや」、「ほぐれ」、「食味」ともに「○」の評価であった。
The peperoncino sauce for pre-gelatinized noodles was seasoned to boiled spaghetti.
As a seasoning method, 20 g of peperoncino sauce for pre-gelatinized noodles was mixed with 200 g of spaghetti boiled and cooled.
After storage for 48 hours in a 10 ° C. constant temperature bath, after heating for 2 minutes and 20 seconds in a 500 W microwave oven, sensory evaluation was performed in the same manner as in Reference Example 1.
“Eri / Tsuya”, “Hagure”, and “Taste” were rated as “Good”.
［参考例３９］焼そばへの添加試験
参考例１と同様にして高油分乳化油脂組成物を調製し、焼そばに添加し官能評価を行った。
添加方法はフライパンを温め、サラダ油大さじ１を熱し、蒸したチルド焼そば１５０ｇを加え２分間炒め、水５０ｇを加え１分間炒め、粉末ソース１０ｇおよび高油分乳化油脂組成物５ｇを和えた。
これを６０℃の恒温槽で２時間保管後および１０℃の恒温槽で４８時間保管し５００Ｗの電子レンジで２分２０秒加熱した後、参考例１と同様に官能評価を行った。
「照り・つや」、「ほぐれ」、「食味」ともに「○」の評価であった。
[ Reference Example 39] Addition test to Yakisoba
A high oil emulsified oil / fat composition was prepared in the same manner as in Reference Example 1 and added to yakisoba for sensory evaluation.
The addition method heated the frying pan, heated 1 tablespoon of salad oil, added 150g of steamed chilled fried noodles and fried for 2 minutes, added 50g of water and fried for 1 minute, and mixed 10g of powder sauce and 5g of high oil emulsified oil and fat composition.
This was stored for 2 hours in a 60 ° C. thermostat and for 48 hours in a 10 ° C. thermostat and heated in a 500 W microwave oven for 2 minutes and 20 seconds, and then sensory evaluation was performed in the same manner as in Reference Example 1.
“Eri / Tsuya”, “Hagure”, and “Taste” were rated as “Good”.
Claims (5)
（Ａ）多価アルコール１００質量部に対するＨＬＢ１５以上のショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部、
（Ｂ）水の質量割合は、ＨＬＢ１５以上のショ糖ステアリン酸エステルと多価アルコールと水の合計の４１．０質量％〜７１．０質量％、
前記配合物をよく混合し６０〜７０℃に温めた後、油脂の配合量がα化麺用高油分乳化油脂組成物全体の７０質量％を超え８６質量％以下となるように攪拌しながら油脂を徐々に加え乳化したα化麺用高油分乳化油脂組成物。 An emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) weight ratio of the polyhydric against the alcohol 100 parts by weight H LB15 or more sucrose stearate is 8 to 35 parts by weight in terms of dry matter,
(B) The mass ratio of water is 41.0 mass%-71.0 mass % of the sum total of sucrose stearate ester of HLB15 or more, a polyhydric alcohol, and water ,
The mixture is mixed well and heated to 60-70 ° C., and then the fat is mixed with stirring so that the blended amount of oil exceeds 70% by mass of the high oil emulsified oil / fat composition for pregelatinized noodles and is 86% by mass or less. Is a high oil emulsified oil and fat composition for pregelatinized noodles.
（Ａ）多価アルコール１００質量部に対するＨＬＢ１５以上のショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部、
（Ｂ）水の質量割合は、ＨＬＢ１５以上のショ糖ステアリン酸エステルと多価アルコールと水の合計の４１．０質量％〜７１．０質量％、
前記配合物をよく混合し６０〜７０℃に温めた後、油脂の配合量がα化麺用高油分乳化油脂組成物全体の７０質量％を超え８６質量％以下となるように攪拌しながら油脂を徐々に加え乳化することを特徴とするα化麺用高油分乳化油脂組成物の製造方法。 An emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) weight ratio of the polyhydric against the alcohol 100 parts by weight H LB15 or more sucrose stearate is 8 to 35 parts by weight in terms of dry matter,
(B) The mass ratio of water is 41.0 mass%-71.0 mass % of the sum total of sucrose stearate ester of HLB15 or more, a polyhydric alcohol, and water ,
The mixture is mixed well and heated to 60-70 ° C., and then the fat is mixed with stirring so that the blended amount of oil exceeds 70% by mass of the high oil emulsified oil / fat composition for pregelatinized noodles and is 86% by mass or less. Is gradually added and emulsified to produce a high oil emulsified oil / fat composition for pregelatinized noodles.
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