JP7044457B2 - Unraveling agent for noodles and noodles - Google Patents
Unraveling agent for noodles and noodles Download PDFInfo
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Description
本発明は、麺用ほぐれ剤及び麺に関する。
The present invention relates to a loosening agent for noodles and noodles.
そば、うどん、中華麺、パスタなどは、茹でて食すが、特に加熱などしなくても、そのまま食すことができるように流通しているものも多い。しかし、それらの麺類は、流通あるいは保存中に麺と麺が付着するなどの問題が発生しやすく、これらの問題を改善するために、油脂をコーティングし、麺相互の付着を防止し、ほぐれ性を改善することが行われてきた。 Soba, udon, Chinese noodles, pasta, etc. are boiled and eaten, but many of them are distributed so that they can be eaten as they are without heating. However, these noodles are prone to problems such as the noodles sticking to each other during distribution or storage, and in order to improve these problems, oils and fats are coated to prevent the noodles from sticking to each other and loosen. Has been done to improve.
例えば、特許文献１には、ソルビタンモノラウリン酸エステルと食用油を含有するほぐれ性改善用油脂組成物の例が提案されている。しかし、そば、うどん、中華麺で、つけ麺のように、“つゆ”（つけ汁）につけて食すものは、“つゆ”に油浮きが発生し、消費者に好ましい印象を与えるものではなかった。
本発明の課題は、麺類のほぐれ性が良好で、つゆ等につけても油浮きの少ない麺用ほぐれ剤、及び、ほぐれ性が高く、つゆ等につけても油浮きの少ない麺を提供することである。 An object of the present invention is to provide a noodle loosening agent having good loosening property and less oil floating even when dipped in soup, and noodles having high loosening property and less oil floating even when dipped in soup or the like. be.
本発明者らは、鋭意検討を行った結果、中鎖脂肪酸を構成脂肪酸とする油脂とＨＬＢ３～８のポリグリセリン脂肪酸エステルを用いることで、上記の課題を解決することを見出し、本発明を完成させた。 As a result of diligent studies, the present inventors have found that the above-mentioned problems can be solved by using fats and oils containing medium-chain fatty acids as constituent fatty acids and polyglycerin fatty acid esters of HLB3 to 8, and complete the present invention. I let you.
すなわち、本発明は、下記の[１]～[１０]を提供する。
[１] 油脂とポリグリセリン脂肪酸エステルを含有する麺用ほぐれ剤であって、該油脂が、トリグリセリドの構成脂肪酸の３５～１００質量％が、炭素数６～１０の中鎖脂肪酸であり、
該ポリグリセリン脂肪酸エステルがＨＬＢ３～１０であり、麺用ほぐれ剤の油溶性成分中に該油脂を２０～９０質量％、該ポリグリセリン脂肪酸エステルを１０～８０質量％含有することを特徴とする、麺用ほぐれ剤。
[２] 前記油脂が、炭素数６～１０の中鎖脂肪酸のみを構成脂肪酸とするトリグリセリドを３０～１００質量％質量％含有する、[１]の麺用ほぐれ剤。
[３] 前記ポリグリセリン脂肪酸エステルの構成脂肪酸の５０質量％以上が炭素数１６～２２の不飽和脂肪酸である、[１]又は[２]の麺用ほぐれ剤。
[４] 麺用ほぐれ剤が、非加熱用であることを特徴とする、[１]～[３]のいずれかの麺用ほぐれ剤。
[５] 麺用ほぐれ剤が、スプレー用であることを特徴とする、[１]～[４]のいずれかの麺用ほぐれ剤。
[６] [１]～[５]のいずれかの麺用ほぐれ剤を含有する、麺。
That is, the present invention provides the following [1] to [10].
[1] A loosening agent for noodles containing a fat and oil and a polyglycerin fatty acid ester, wherein the fat and oil is a medium-chain fatty acid having 6 to 10 carbon atoms in which 35 to 100% by mass of the constituent fatty acids of triglyceride is.
The polyglycerin fatty acid ester is HLB 3 to 10, and the oil-soluble component of the noodle loosening agent contains 20 to 90% by mass of the fat and oil and 10 to 80% by mass of the polyglycerin fatty acid ester. Loosening agent for noodles.
[2] The noodle loosening agent according to [1], wherein the fat and oil contains 30 to 100% by mass of triglyceride containing only medium-chain fatty acids having 6 to 10 carbon atoms as constituent fatty acids.
[3] The loosening agent for noodles according to [1] or [2], wherein 50% by mass or more of the constituent fatty acids of the polyglycerin fatty acid ester are unsaturated fatty acids having 16 to 22 carbon atoms.
[4] The noodle loosening agent according to any one of [1] to [3], wherein the noodle loosening agent is for non-heating.
[5] The noodle loosening agent according to any one of [1] to [4], wherein the noodle loosening agent is for spraying.
[6] Noodles containing the loosening agent for noodles according to any one of [1] to [5].
本発明によれば、麺相互の付着が防止され、適度な麺量を箸で取り分けることができる。また、麺をつゆにつけても、麺用ほぐれ剤の油分の油浮きが少ないため、違和感なく食すことができる。また、パスタ等のつけ麺以外の麺類の麺相互の付着も防止できる。 According to the present invention, the noodles are prevented from adhering to each other, and an appropriate amount of noodles can be separated with chopsticks. In addition, even if the noodles are soaked in soup, the oil content of the noodle loosening agent is less likely to float, so the noodles can be eaten without discomfort. In addition, it is possible to prevent the noodles from sticking to each other other than the tsukemen such as pasta.
以下、本発明について詳細に例示説明する。なお、本発明の実施の形態において、Ａ（数値）～Ｂ（数値）は、Ａ以上Ｂ以下を意味する。 Hereinafter, the present invention will be described in detail. In the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.
[麺用ほぐれ剤]
＜油脂＞
本発明の麺用ほぐれ剤は、トリグリセリドの構成脂肪酸の３５～１００質量％が、炭素数６～１０の中鎖脂肪酸である油脂（以下、中鎖脂肪酸含有油脂）を含有する。なお、炭素数６～１０の中鎖脂肪酸は、カプロン酸、カプリル酸、カプリン酸を例示できるが、融点が低く、液状、もしくは液状になりやすいことから、炭素数の小さい中鎖脂肪酸が好ましい。一方、炭素数が小さい中鎖脂肪酸のトリグリセリドは食後の喉、胃への刺激がみられる人もいるため、炭素数８以上の中鎖脂肪酸（カプリル酸、カプリン酸）が多いことが好ましく、炭素数１０の中鎖脂肪酸（カプリン酸）であることがより好ましい。トリグリセリドを構成する中鎖脂肪酸が、カプリル酸及び／又はカプリン酸のみから構成されていることが特に好ましい。
[Noodle loosening agent]
<Fat and oil>
The loosening agent for noodles of the present invention contains fats and oils (hereinafter, medium-chain fatty acid-containing fats and oils) in which 35 to 100% by mass of the constituent fatty acids of triglyceride are medium-chain fatty acids having 6 to 10 carbon atoms. Examples of the medium-chain fatty acid having 6 to 10 carbon atoms include caproic acid, caprylic acid, and capric acid, but medium-chain fatty acids having a small carbon number are preferable because they have a low melting point and tend to be liquid or liquid. On the other hand, since triglycerides of medium-chain fatty acids having a small carbon number cause irritation to the throat and stomach after meals, it is preferable that the amount of medium-chain fatty acids (caprylic acid, capric acid) having 8 or more carbon atoms is large, and carbon is used. It is more preferably a medium-chain fatty acid (caprylic acid) of several tens. It is particularly preferable that the medium-chain fatty acid constituting the triglyceride is composed only of caprylic acid and / or capric acid.
中鎖脂肪酸含有油脂は、中鎖脂肪酸とグリセリンとの脱水縮合、あるいは中鎖脂肪酸アルキルエステルとグリセリンとのエステル交換により製造した中鎖脂肪酸トリグリセリド（ＭＣＴ）を用いることができる。また、中鎖脂肪酸と炭素数１２～２２の脂肪酸と、グリセリンとの脱水縮合、ＭＣＴと動植物油のエステル交換、中鎖脂肪酸アルキルエステルと動植物油のエステル交換により製造した中鎖脂肪酸・長鎖脂肪酸混合トリグリセリド（ＭＬＣＴ）を用いることができる。中鎖脂肪酸含有油脂は、中鎖脂肪酸が一定量以上あることで、油脂の比重が低下し、後述のポリグリセリン脂肪酸エステルとの相乗効果で水溶液中の分散性が向上すると考えられる。ＭＣＴ、ＭＬＣＴとも同様の効果が期待できる。中鎖脂肪酸含有油脂は、トリグリセリドの構成脂肪酸中の、炭素数６～１０の中鎖脂肪酸の含有量が高いほど好ましい。中鎖脂肪酸含有油脂は、トリグリセリドの構成脂肪酸の５０～１００質量％が、炭素数６～１０の中鎖脂肪酸である油脂が好ましく、トリグリセリドの構成脂肪酸の８０～１００質量％が、炭素数６～１０の中鎖脂肪酸である油脂がさらに好ましい。また、中鎖脂肪酸トリグリセリド（ＭＣＴ）を用いることが好ましく、例えば、油脂中に、トリグリセリドの構成脂肪酸が、炭素数６～１０の中鎖脂肪酸のみからなるＭＣＴを３０～１００質量％含有することが好ましく、５０～１００質量％含有することがより好ましく、７０～１００質量％含有することがさらに好ましい。 As the medium-chain fatty acid-containing fat and oil, medium-chain fatty acid triglyceride (MCT) produced by dehydration condensation of medium-chain fatty acid and glycerin or ester exchange of medium-chain fatty acid alkyl ester and glycerin can be used. In addition, medium-chain fatty acids and long-chain fatty acids produced by dehydration condensation of medium-chain fatty acids, fatty acids having 12 to 22 carbon atoms, and glycerin, ester exchange between MCT and animal and vegetable oils, and ester exchange between medium-chain fatty acid alkyl esters and animal and vegetable oils. Mixed triglycerides (MLCT) can be used. It is considered that the medium-chain fatty acid-containing fats and oils have a certain amount or more of medium-chain fatty acids, so that the specific gravity of the fats and oils decreases, and the dispersibility in the aqueous solution is improved by the synergistic effect with the polyglycerin fatty acid ester described later. Similar effects can be expected for both MCT and MLCT. The medium-chain fatty acid-containing fats and oils are preferably as having a higher content of medium-chain fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of triglyceride. The fats and oils containing medium-chain fatty acids are preferably fats and oils in which 50 to 100% by mass of the constituent fatty acids of triglyceride are medium-chain fatty acids having 6 to 10 carbon atoms, and 80 to 100% by mass of the constituent fatty acids of triglyceride have 6 to 6 to carbon atoms. Fats and oils, which are 10 medium-chain fatty acids, are more preferable. Further, it is preferable to use medium-chain fatty acid triglyceride (MCT). For example, the fatty acid constituting the triglyceride may contain 30 to 100% by mass of MCT consisting only of medium-chain fatty acid having 6 to 10 carbon atoms. It is preferably contained in an amount of 50 to 100% by mass, more preferably 70 to 100% by mass.
本発明の麺用ほぐれ剤は、油脂が上記特定の範囲を満たしている限り、油脂中に他のどのような油脂原料をさらに含有していてもよく、動植物油を用いることができる。例えば、ヤシ油、パーム核油、パーム油、パーム分別油（パームオレイン、パームスーパーオレイン、パームミッドフラクション、パームステアリン等）、シア脂、シア分別油、サル脂、サル分別油、イリッペ脂、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、えごま油、亜麻仁油、落花生油、乳脂、ココアバター等やこれらの混合油、加工油脂等をさらに使用することができる。 The noodle loosening agent of the present invention may further contain any other fat and oil raw material in the fat and oil as long as the fat and oil satisfy the above-mentioned specific range, and animal and vegetable oils can be used. For example, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, palm mid fraction, palm stear, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, large Further use of soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, sesame oil, flaxseed oil, peanut oil, milk fat, cocoa butter, etc., mixed oils thereof, processed fats and oils, etc. be able to.
本発明の麺用ほぐれ剤が植物油を含有する場合、中鎖含有油脂中の植物油の含有量は、６５質量％以下が好ましく、５～５０質量％がより好ましく、５～２０質量％がさらに好ましい。 When the loosening agent for noodles of the present invention contains vegetable oil, the content of the vegetable oil in the medium chain-containing fat and oil is preferably 65% by mass or less, more preferably 5 to 50% by mass, still more preferably 5 to 20% by mass. ..
本発明の麺用ほぐれ剤は、前述の中鎖脂肪酸含有油脂を、麺用ほぐれ剤の油溶性成分中に２０～９０質量％含有する。中鎖脂肪酸含有油脂が２０～９０質量％の範囲であれば、後述のポリグリセリン脂肪酸エステルと共存させることで、麺のほぐれ性がよく、“つゆ”への分散性が良好な麺を得ることができる。本発明の麺用ほぐれ剤は、中鎖脂肪酸含有油脂を、麺用ほぐれ剤中に４０～９０質量％含有することが好ましく、４５～８５質量％含有することがより好ましく、５０～８０質量％含有することがさらに好ましい。 The noodle loosening agent of the present invention contains the above-mentioned medium-chain fatty acid-containing fat and oil in an oil-soluble component of the noodle loosening agent in an amount of 20 to 90% by mass. When the content of medium-chain fatty acid-containing fats and oils is in the range of 20 to 90% by mass, by coexisting with the polyglycerin fatty acid ester described later, the noodles have good loosening property and good dispersibility in "tsuyu". Can be done. The noodle loosening agent of the present invention preferably contains a medium-chain fatty acid-containing fat and oil in an amount of 40 to 90% by mass, more preferably 45 to 85% by mass, and more preferably 50 to 80% by mass. It is more preferable to contain it.
＜ポリグリセリン脂肪酸エステル＞
本発明の麺用ほぐれ剤は、ポリグリセリン脂肪酸エステルを含有する。このポリグリセリン脂肪酸エステルは、油脂への溶解及び麺用ほぐれ剤の水への分散性の点からＨＬＢ３～１０である。本発明の麺用ほぐれ剤で用いるポリグリセリン脂肪酸エステルは、ＨＬＢ５～８であることが好ましく、ＨＬＢ７～８であることがより好ましい。
なお、ＨＬＢとは、親水性疎水性バランス（Ｈｙｄｒｏｐｈｉｌｅ Ｌｉｐｏｐｈｉｌｅ Ｂａｌａｎｃｅ）の略であって、乳化剤が親水性か親油性かを知る指標となるもので、０～２０の値をとる。ＨＬＢ値が小さい程、親油性が強いことを示す。本発明において、ＨＬＢ値の算出はアトラス法の算出法を用いる。アトラス法の算出法は、
ＨＬＢ＝２０×（１－Ｓ／Ａ）
Ｓ：ケン化価
Ａ：エステル中の脂肪酸の中和価
からＨＬＢ値を算出する方法を言う。
<Polyglycerin fatty acid ester>
The noodle loosening agent of the present invention contains a polyglycerin fatty acid ester. This polyglycerin fatty acid ester is HLB 3 to 10 in terms of dissolution in fats and oils and dispersibility of the noodle loosening agent in water. The polyglycerin fatty acid ester used in the noodle loosening agent of the present invention is preferably HLB 5 to 8, more preferably HLB 7 to 8.
In addition, HLB is an abbreviation for hydrophilic hydrophobic balance (Hydrophile Lipophile Balance), and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation method of the Atlas method is used for the calculation of the HLB value. The calculation method of the atlas method is
HLB = 20 × (1-S / A)
S: Saponification value
A: A method of calculating an HLB value from the neutralization value of a fatty acid in an ester.
本発明の麺用ほぐれ剤は、麺用ほぐれ剤の油溶性成分中にＨＬＢ３～１０のポリグリセリン脂肪酸エステルを１０～８０質量％含有する。ポリグリセリン脂肪酸エステルは、油脂よりも比重が重く、多量に用いることで、麺用ほぐれ剤が“つゆ”へ浮き難くなり、分散性良好となる。また、麺のほぐれ性がよい良好な麺を得ることができる。ポリグリセリン脂肪酸エステルの配合量は、本発明の麺用ほぐれ剤の油溶性成分中に、１０～６０質量％含有することが好ましく、２０～６０質量％含有することがより好ましく、２０～５０質量％含有することがさらに好ましい。 The noodle loosening agent of the present invention contains 10 to 80% by mass of a polyglycerin fatty acid ester of HLB 3 to 10 in the oil-soluble component of the noodle loosening agent. The polyglycerin fatty acid ester has a heavier specific gravity than that of fats and oils, and when used in a large amount, the loosening agent for noodles is less likely to float in the “tsuyu” and the dispersibility is improved. In addition, good noodles with good loosening property can be obtained. The blending amount of the polyglycerin fatty acid ester is preferably 10 to 60% by mass, more preferably 20 to 60% by mass, and more preferably 20 to 50% by mass in the oil-soluble component of the noodle loosening agent of the present invention. % Is more preferable.
本発明で用いるポリグリセリン脂肪酸エステルは、麺用ほぐれ剤が液状になりやすいことから、構成脂肪酸の５０質量％以上が炭素数１６～２２の不飽和脂肪酸であることが好ましく、不飽和脂肪酸がオレイン酸、リノール酸、リノレン酸、エルカ酸であることがより好ましい。酸化安定性の点から、オレイン酸、エルカ酸がより好ましい。例えば、ジグリセリンのオレイン酸エステル等を用いることができる。 In the polyglycerin fatty acid ester used in the present invention, since the loosening agent for noodles tends to be liquid, it is preferable that 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having 16 to 22 carbon atoms, and the unsaturated fatty acid is olein. More preferably, it is an acid, linoleic acid, linolenic acid or oleic acid. From the viewpoint of oxidative stability, oleic acid and erucic acid are more preferable. For example, an oleic acid ester of diglycerin can be used.
本発明で用いるポリグリセリン脂肪酸エステルのポリグリセリン部分の重合度は、特に限定するものではない。ポリグリセリン脂肪酸エステルのポリグリセリン部分は、重合度２～１２のものが好ましく、重合度２～６がより好ましく、重合度２がさらに好ましい。ポリグリセリンは、グリセリンが重合してできたものであり、様々な重合度を有する混合物として得られる。本願において、ポリグリセリン脂肪酸エステルは分子蒸留等で高純度にしたものを用いることもできるが、一般的に、重合度４以上のものは、単離することが困難なため、様々な重合度のポリグリセリン脂肪酸エステルの混合物であることを許容する。そのため、本発明において、重合度は、平均重合度である。 The degree of polymerization of the polyglycerin portion of the polyglycerin fatty acid ester used in the present invention is not particularly limited. The polyglycerin portion of the polyglycerin fatty acid ester preferably has a degree of polymerization of 2 to 12, more preferably a degree of polymerization of 2 to 6, and even more preferably a degree of polymerization of 2. Polyglycerin is a product obtained by polymerizing glycerin, and is obtained as a mixture having various degrees of polymerization. In the present application, polyglycerin fatty acid esters that have been purified by molecular distillation or the like can be used, but in general, those having a degree of polymerization of 4 or more are difficult to isolate, and therefore have various degrees of polymerization. Allows to be a mixture of polyglycerin fatty acid esters. Therefore, in the present invention, the degree of polymerization is the average degree of polymerization.
＜水溶性成分＞
本発明の麺用ほぐれ剤は、麺用ほぐれ剤の油溶性成分中に該油脂を２０～９０質量％、該ポリグリセリン脂肪酸エステルを１０～８０質量％含有するが、麺への添加量が少量の場合は、まんべんなく麺へ塗布するために、水あるいはエタノール等のアルコールで希釈することができる。麺用ほぐれ剤中の油溶性成分の含有量は、２０～１００質量％であることが好ましく、５０～１００質量％であることがより好ましく、６０～１００質量％であることがさらに好ましく、７０～１００質量％であることが最も好ましい。
アルコールの麺用ほぐれ剤中の含有量は０～８０質量％であることが好ましい。水は油溶性成分に対して、過剰に配合すると油溶性成分と分離しやすくなり、また、麺への塗布後に蒸発させる必要が生じるので、水及び／又はアルコールの麺用ほぐれ剤中の含有量は麺用ほぐれ剤中に０～５０質量％であることがより好ましく、０～４０質量％であることがさらに好ましく、０～３０質量％であることが最も好ましい。
<Water-soluble component>
The noodle loosening agent of the present invention contains 20 to 90% by mass of the fat and oil and 10 to 80% by mass of the polyglycerin fatty acid ester in the oil-soluble component of the noodle loosening agent, but the amount added to the noodles is small. In the case of, it can be diluted with water or an alcohol such as ethanol in order to apply it evenly to the noodles. The content of the oil-soluble component in the noodle loosening agent is preferably 20 to 100% by mass, more preferably 50 to 100% by mass, further preferably 60 to 100% by mass, and 70. Most preferably, it is ~ 100% by mass.
The content of alcohol in the noodle loosening agent is preferably 0 to 80% by mass. If water is excessively mixed with the oil-soluble component, it will be easily separated from the oil-soluble component, and it will be necessary to evaporate after application to the noodles. Therefore, the content of water and / or alcohol in the noodle loosening agent Is more preferably 0 to 50% by mass, further preferably 0 to 40% by mass, and most preferably 0 to 30% by mass in the noodle loosening agent.
＜その他成分＞
本発明の麺用ほぐれ剤は、上記成分以外にも、麺用ほぐれ剤に一般的に配合される原材料を使用することができる。具体的には、例えば、ｐＨ調整剤、調味剤、着色料、香料、酸化防止剤、糖類、糖アルコール類、安定剤、乳化剤等を使用することができる。これらの成分の量は、本発明の効果を損なわない限り任意の量とすることができるが、例えば、麺用ほぐれ剤中に１０質量％以下含有させることができ、好ましくは０～３質量％、より好ましくは０～１質量％含有させることができる。
<Other ingredients>
In addition to the above components, the noodle loosening agent of the present invention can use raw materials generally blended in the noodle loosening agent. Specifically, for example, pH adjusters, seasonings, colorants, flavors, antioxidants, sugars, sugar alcohols, stabilizers, emulsifiers and the like can be used. The amount of these components can be any amount as long as the effect of the present invention is not impaired, but for example, it can be contained in a noodle loosening agent in an amount of 10% by mass or less, preferably 0 to 3% by mass. , More preferably, it can be contained in an amount of 0 to 1% by mass.
＜麺用ほぐれ剤の用途＞
本発明の麺用ほぐれ剤は、そば、うどん、中華麺、パスタ等のそのまま食す麺にコーティングして用いることができる。また、電子レンジ等で加熱、あるいは茹でて食す麺に、コーティングして用いることができる。コーティングの手法は特に制限するものではないが、スプレーで行うことが好ましい。特に、麺に“つゆ”（つけ汁）をつけて食す麺に好適に利用できる。
<Use of loosening agent for noodles>
The noodle loosening agent of the present invention can be used by coating it on noodles to be eaten as it is, such as buckwheat noodles, udon noodles, Chinese noodles, and pasta. Further, it can be used by coating it on noodles that are heated in a microwave oven or the like or boiled and eaten. The coating method is not particularly limited, but it is preferably sprayed. In particular, it can be suitably used for noodles that are eaten by adding "tsuyu" (soup) to the noodles.
次に、実施例、比較例を挙げ、本発明を更に詳しく説明するが、本発明はこれらに何ら制限されるものではない。また。以下において「％」とは、特別な記載がない場合、質量％を示す。 Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Also. In the following, "%" means mass% unless otherwise specified.
[組成物（麺用ほぐれ剤）１から８]
菜種サラダ油（日清オイリオグループ株式会社製）、ＭＣＴ（日清オイリオ株式会社製：カプリル酸：カプリン酸＝７５：２５のトリグリセリド）、ポエムＤＯ－１００Ｖ（理研ビタミン株式会社製：蒸留ジグリセリンモノオレイン酸エステル、ＨＬＢ７．３）、水を表１、２の配合にてブレンドし、組成物（麺用ほぐれ剤）１から８を得た。
[Composition (unraveling agent for noodles) 1 to 8]
Rapeseed salad oil (manufactured by Nisshin Oillio Group Co., Ltd.), MCT (manufactured by Nisshin Oillio Co., Ltd .: caprylic acid: capric acid = 75:25 triglyceride), Poem DO-100V (manufactured by RIKEN Vitamin Co., Ltd .: distilled diglycerin monoolein) The acid ester, HLB7.3) and water were blended in the formulations shown in Tables 1 and 2 to obtain compositions (unraveling agents for noodles) 1 to 8.
[麺用ほぐれ剤の評価]
そば麺１００ｇに、表１の添加量で組成物（麺用ほぐれ剤）１から８を添加し、パック詰めして冷蔵庫で一晩保管した。室温で３０分放置後、麺つゆにつけて、麺のほぐれ性、麺つゆの油浮きを専門パネラー１０名で評価した。表１、２に評価の平均点を示す。
＜麺のほぐれ性＞
３：ほとんど麺と麺の付着がみられない。
２：数本付着しているものがあるが、容易に取り分けられる。
１：数本付着しているものがあるが、取り分けに難がある。
０：すべての麺が付着している。
＜麺つゆの油浮き＞
３：ほとんど油浮きがみられない。
２：やや油浮きがみられる。
１：かなり油浮きがみられる。
[Evaluation of loosening agent for noodles]
Compositions (unraveling agents for noodles) 1 to 8 were added to 100 g of buckwheat noodles in the amount shown in Table 1, packed in a pack, and stored overnight in a refrigerator. After leaving it at room temperature for 30 minutes, it was soaked in noodle soup, and the looseness of the noodles and the oil floating of the noodle soup were evaluated by 10 specialized panelists. Tables 1 and 2 show the average score of the evaluation.
<Noodle loosening>
3: Almost no noodles adhere to each other.
2: Some of them are attached, but they can be easily separated.
1: There are some that are attached, but it is difficult to separate them.
0: All noodles are attached.
<Oil float of noodle soup>
3: Almost no oil floats.
2: Some oil floats are seen.
1: There is a lot of oil floating.
( )は、油溶性成分中の割合
() Is the ratio in the oil-soluble component
( )は、油溶性成分中の割合
() Is the ratio in the oil-soluble component
組成物５から８は、麺のほぐれ性、油浮きとも良好であった。 The compositions 5 to 8 had good looseness and oil floating of the noodles.
Claims (6)
該油脂が、トリグリセリドの構成脂肪酸の３５～１００質量％が、炭素数６～１０の中鎖脂肪酸であり、
該ポリグリセリン脂肪酸エステルがＨＬＢ３～１０であり、
麺用ほぐれ剤の油溶性成分中に該油脂を２０～９０質量％、該ポリグリセリン脂肪酸エステルを２０～８０質量％含有することを特徴とする、麺用ほぐれ剤。 A loosening agent for noodles containing fats and oils and polyglycerin fatty acid ester.
In the fat and oil, 35 to 100% by mass of the constituent fatty acids of triglyceride are medium-chain fatty acids having 6 to 10 carbon atoms.
The polyglycerin fatty acid ester is HLB3-10,
A noodle loosening agent comprising 20 to 90% by mass of the fat and oil and 20 to 80% by mass of the polyglycerin fatty acid ester in the oil-soluble component of the noodle loosening agent.
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| CN116347993A (en) * | 2020-12-18 | 2023-06-27 | 日清奥利友集团株式会社 | Loosening agent for starch-containing food |
| TW202236980A (en) * | 2021-03-15 | 2022-10-01 | 日商不二製油集團控股股份有限公司 | Method for manufacturing high-performance loosening agent for processed cereal food |
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| JP2000308465A (en) | 1999-04-27 | 2000-11-07 | Taiyo Kagaku Co Ltd | Composition for improving loosening property of boiled and steamed noodles |
| JP2016182076A (en) | 2015-03-26 | 2016-10-20 | 日清オイリオグループ株式会社 | Flavor improvement agent for seasoning |
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| JPH0458859A (en) * | 1990-06-28 | 1992-02-25 | World Foods Kk | Production of readily loosening boiled noodle |
| JP3154876B2 (en) * | 1993-07-30 | 2001-04-09 | 太陽化学株式会社 | Noodle quality improver and method for producing noodles |
| JPH0937728A (en) * | 1995-07-27 | 1997-02-10 | Riken Vitamin Co Ltd | Noodle loosening improver and production of noodle using the same |
| JPH0956347A (en) * | 1995-08-25 | 1997-03-04 | Riken Vitamin Co Ltd | Quality modifier of noodle |
| JPH10201440A (en) * | 1997-01-24 | 1998-08-04 | Riken Vitamin Co Ltd | Production of noodles |
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| JP2000308465A (en) | 1999-04-27 | 2000-11-07 | Taiyo Kagaku Co Ltd | Composition for improving loosening property of boiled and steamed noodles |
| JP2016182076A (en) | 2015-03-26 | 2016-10-20 | 日清オイリオグループ株式会社 | Flavor improvement agent for seasoning |
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