JP6744112B2 - Oil-in-water emulsion composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil-in-water emulsion composition suitable for improving the loosening property of instant noodles.

Instant noodles are usually a step of mixing and kneading raw materials (compounding/kneading step), a step of rolling the kneaded dough to obtain a noodle band (rolling step), a step of cutting out the noodle band to obtain a noodle band (cutting step) ), a step of steaming noodle strings (steaming step), a step of molding steamed noodles into a shape suitable for packaging (molding step), and a step of drying the molded noodles (drying step).
By the steaming step, the starch on the surface of the noodle strings is gelatinized (gelatinized) and the outer layer of the noodle strings is strengthened, so that cracks and the like of the noodle strings in the subsequent drying step can be prevented. In addition, since the starch swells by the steaming step, it is possible to shorten the hot water return time of the instant noodle, which is the final product. Therefore, the steaming step is an essential step in the production of instant noodles.
On the other hand, the gelatinization of the noodle band surface in the steaming step causes a phenomenon that the noodle strings are bound to each other. When the noodle strings are bound to each other, defective molding is likely to occur in the subsequent molding step. In addition, in the obtained instant noodles, it is difficult for the binding portion to return to the hot water, and the texture becomes uneven.
Thus, the steaming process has a great influence on the quality of instant noodles.

In boiled noodles and steamed noodles, a method of spraying edible oils and fats on the surface of the noodle strings has been conventionally known in order to prevent binding between the noodle strings. In addition, a method is known in which an emulsifier is added to fats and oils and the fats and oils are attached to the surface of the noodles to improve the adhesion of the fats and oils to the noodles.
For example, in Patent Document 1, 100 parts by weight of edible oil and fat, 0.3 to 5.0 parts by weight of polyglycerol fatty acid ester of HLB 12 to 16, 0.2 to 3.0 parts by weight of enzyme-treated lecithin, monoglycerin fatty acid ester of citric acid. An oil-in-water type emulsifier obtained by mixing 1 to 15 parts by weight of one or more emulsifiers selected from the group consisting of monoglycerin fatty acid ester and lecithin, and 50 to 100 parts by weight of water, sugar or a mixture of both. Described is a processed grain dispersant, which is the main component, and by attaching this dispersant to boiled udon noodles, the dispersibility of noodle strings was improved, and oil floating when hot water was added was also suppressed. Is listed.
Further, in Patent Documents 2 and 3, a high-oil emulsified oil/fat composition containing a specific amount of an oil/fat, an emulsifier, a polyhydric alcohol, water, and a decaglycerin fatty acid ester having an HLB of 15 or more and/or a sucrose stearate ester having an HLB of 15 or more. The thing is described, this composition is mixed with boiled spaghetti or steamed yakisoba, or by cooking the boiled spaghetti using a sauce prepared by blending this composition, noodles even after storage It is described that the unraveling was good.
Further, in Patent Document 4, when the high oil content emulsified oil/fat composition is mixed with salted boiled spaghetti, the spaghetti is stored at a low temperature and then heated in a microwave when eaten. , It was described that the raveling of the noodles was good.

JP, 7-147914, A JP, 2010-207155, A JP, 2010-246466, A JP, 2014-75981, A

INDUSTRIAL APPLICABILITY The present invention is excellent in emulsion stability, and by contacting noodle strings, oil droplets can be more densely adhered to the noodle string surface, and binding between noodle strings can be effectively suppressed in water. The present invention relates to the provision of an oil-based emulsion composition. The present invention also provides a diluted solution of the composition and a method for producing instant noodles using the composition.

The inventors of the present invention, a liquid oil and fat, decaglycerin monolaurate, a polyhydric alcohol, and water, a water-based diluent of an oil-in-water emulsion composition containing a specific amount, respectively, the surface is pregelatinized binding portion It was found that when the noodle strings are contacted with each other, oil droplets can be densely adhered to the surface of the noodle strings while loosening the binding, and rebinding of the noodle strings can be suppressed to a higher degree.
The present invention has been completed through further studies based on these findings.

That is, the present invention is
Liquid oil and fat 48-81 mass %, decaglycerin monolaurate 4-20 mass %, polyhydric alcohol 10-30 mass %, and water 4-20 mass %, and the following formula (a), An oil-in-water emulsion composition satisfying (b) and (c) is provided.
(A) Content of the decaglycerin monolaurate: total content of the water and the polyhydric alcohol=15:85 to 35:65
(B) Content of the decaglycerin monolaurate: Content of the water=30:70 to 65:35
(C) Content of the polyhydric alcohol: Content of the water=45:55 to 75:25

The present invention also provides a diluted solution of the oil-in-water emulsion composition obtained by diluting the oil-in-water emulsion composition with water or an aqueous solution.
Furthermore, the present invention comprises contacting the oil-in-water emulsion composition or a diluted solution thereof with the noodle strips after the steaming step, which comprises attaching oil droplets to the surface of the noodle strips, a method for producing instant noodles. Is provided.
In the present invention, the content ratio of each component is a mass ratio unless otherwise specified.

The oil-in-water emulsion composition of the present invention has excellent emulsification stability, and by bringing it into contact with noodle strips, oil droplets can be more densely adhered to the surface of the noodle strips, and the binding of the noodle strips is achieved. Can be effectively suppressed.
The oil-in-water emulsion composition diluting liquid of the present invention, by bringing it into contact with noodle strips, allows oil droplets to be more densely attached to the surface of the noodle strips, effectively suppressing binding between the noodle strips. be able to.
According to the method for producing instant noodles of the present invention, it is possible to produce instant noodles of excellent quality in which the noodle strings are prevented from binding to each other and are easily returned to hot water and easily unraveled.

It is an electron micrograph showing the state of the noodle band surface after dipping the noodle band in the oil-in-water emulsion composition diluting solution of the present invention and then removing the excess diluent from the noodle band surface.

The oil-in-water emulsion composition of the present invention will be described.

The oil-in-water emulsion composition of the present invention (hereinafter, also referred to as “the emulsion composition of the present invention”) contains at least a liquid oil and fat, decaglycerin monolaurate, a polyhydric alcohol, and specific amounts of water. In the emulsion composition of the present invention, the liquid oil/fat constitutes an oil phase, and the decaglycerin monolaurate, the polyhydric alcohol, and the water constitute an aqueous phase. Each component constituting the emulsion composition of the present invention will be described in order.

The liquid oil/fat used in the present invention is a liquid oil/fat at 20°C, and preferably a liquid oil/fat at 5°C. In the present specification, the “liquid fat and oil at 20° C.” means a fat and oil having a solid fat content of 1% by mass or less at 20° C. Further, the "liquid fat and oil at 5°C" means a fat and oil having a solid fat content of 1% by mass or less at 5°C. The solid fat content of fats and oils is measured according to the method described in 2.2.9 Solid fat content NMR method of the standard oil and fat analysis test method established by the Japan Oil Chemistry Association.
The liquid oil/fat used in the present invention is preferably a vegetable oil/fat. Examples of the vegetable oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and one of these transesterified oils or fractionated oils. Or 2 or more types of fats and oils are mentioned, and the fats and oils chosen from soybean oil, rapeseed oil, and corn oil are preferable.

The content of the liquid oil/fat in the emulsion composition of the present invention is 48 to 81% by mass. From the viewpoint of more effectively preventing the binding of the noodle strings and the viewpoint of emulsion stability, the content of the liquid oil in the emulsion composition of the present invention is more preferably 50% by mass or more, and further preferably 55% by mass or more. .. From the viewpoint of fluidity of the emulsified composition, the content of the liquid oil in the emulsified composition of the present invention is more preferably 70% by mass or less, more preferably 68% by mass or less, and more preferably 65% by mass or less, 62 mass% or less is more preferable, 60 mass% or less is more preferable, and 58 mass% or less is further preferable.

Decaglycerin monolaurate is used as an emulsifier in the emulsion composition of the present invention. The content of decaglycerin monolaurate in the emulsion composition of the present invention is 4 to 20% by mass. From the viewpoint of making the emulsified particles finer, the content of decaglycerin monolaurate in the emulsion composition of the present invention is more preferably 6% by mass or more, and further preferably 8% by mass or more. Further, from the viewpoint of the flavor of noodles, the content of decaglycerin monolaurate in the emulsion composition of the present invention is more preferably 15% by mass or less, and further preferably 10% by mass or less. Decaglycerin monolaurate is obtained by measuring the hydroxyl value (OHV) of polyglycerin and calculating an average degree of polymerization (n) of 10 from polyglycerin having 1 mol and lauric acid having 1 mol. It is an esterified reaction product.
OHV=56110(n+2)/(74n+18) (1)

The polyhydric alcohol used in the present invention is not particularly limited as long as it is water-soluble, but a compound having 3 or more hydroxyl groups in the molecule is preferable. Examples of the polyhydric alcohol include one or more selected from polyglycerin and sugar alcohols. From the viewpoint of reducing the emulsion stability and water activity, it is more preferable to use one or more sugar alcohols. As the sugar alcohol, it is more preferable to use one kind or two or more kinds selected from glycerin, sorbitol, xylitol, mannitol, maltitol, lactitol, reduced starch syrup, and oligosaccharide alcohols, among which 1 selected from sorbitol and glycerin is used. It is preferable to use one kind or two kinds.

The content of the polyhydric alcohol in the emulsion composition of the present invention is 10 to 30% by mass, and preferably 11 to 28% by mass.

The water used in the present invention is not particularly limited, and tap water, purified water, distilled water, mineral water and the like can be used.
In the emulsified composition of the present invention, the content of water is 4 to 20% by mass, preferably 5 to 18% by mass.

The ratio of the content of decaglycerin monolaurate contained in the emulsion composition of the present invention to the total content of water and polyhydric alcohol satisfies the following formula (1a) in terms of mass ratio.
Formula (1a)
[Content of decaglycerin monolaurate]: [Total content of water and polyhydric alcohol] = 15:85 to 35:65
From the viewpoint of making the emulsified particles finer, the ratio of the content of decaglycerin monolaurate contained in the emulsified composition of the present invention and the total content of water and the polyhydric alcohol is the following formula in terms of mass ratio. It is preferable that (1b) is satisfied, and it is more preferable that the following formula (1c) is satisfied.
Formula (1b)
[Content of decaglycerin monolaurate]: [Total content of water and polyhydric alcohol] = 19:81 to 1:69
Formula (1c)
[Content of decaglycerin monolaurate]: [Total content of water and polyhydric alcohol] = 20:80 to 30:70

The ratio of the content of decaglycerin monolaurate contained in the emulsion composition of the present invention to the content of water satisfies the following formula (2a) in terms of mass ratio.
Formula (2a)
[Content of decaglycerin monolaurate]:[Content of water]=30:70 to 65:35
From the viewpoint of making the emulsified particles finer, the ratio of the content of decaglycerin monolaurate contained in the emulsified composition of the present invention to the content of water satisfies the following formula (2b) in terms of mass ratio. Is preferable, and it is more preferable that the following formula (2c) is satisfied.
Formula (2b)
[Content of decaglycerin monolaurate]: [Content of water] = 35:65 to 63:37
Formula (2c)
[Decaglycerin monolaurate content]: [water content] = 40:60 to 60:40

The ratio of the content of the polyhydric alcohol contained in the emulsion composition of the present invention to the content of water satisfies the following formula (3a) in terms of mass ratio.
Formula (3a)
[Polyhydric alcohol content]: [Water content]=45:55 to 75:25
From the viewpoint of making the emulsified particles finer, it is preferable that the ratio of the content of the polyhydric alcohol contained in the emulsion composition of the present invention to the content of water satisfies the following formula (3b) in terms of mass ratio. More preferably, the following formula (3c) is satisfied.
Formula (3b)
[Polyhydric alcohol content]: [Water content]=50:50 to 73:27
Formula (3c)
[Polyhydric alcohol content]: [Water content]=60:40 to 70:30

The emulsified composition of the present invention, decaglycerin monolaurate is dissolved in an aqueous solution prepared by mixing polyhydric alcohol and water to prepare an aqueous phase component, and liquid oil is added to the aqueous phase component. It is preferably prepared by emulsifying and dispersing in an oil-in-water type. By adopting this method, it is possible to obtain an emulsion composition in which oil droplets having a finer and uniform particle size are dispersed.
For example, the aqueous phase component heated to about 60° C. is stirred using a homomixer, and the liquid oil/fat (oil phase component) also heated to about 60° C. is added thereto and stirred to emulsify and disperse the liquid oil/fat. Thereby, the emulsified composition of the present invention can be obtained.

The emulsified composition of the present invention has a form in which fine oil droplets are dispersed in the aqueous phase depending on its component composition. The volume-based median diameter of oil droplets constituting the emulsion composition of the present invention, that is, the volume-based average emulsion particle diameter is preferably 900 nm or less, more preferably 700 nm or less, and further preferably 600 nm or less. preferable. From the viewpoint of production, the volume-based average emulsion particle size is preferably 100 nm or more, more preferably 200 nm or more, and further preferably 250 nm or more.
When the volume-based average emulsified particle diameter is within the above-mentioned preferred range, the oil droplets constituting the emulsified composition of the present invention can be more densely adhered to the noodle band surface. As a result, the entire surface of the noodle band is highly covered with oil droplets, and the effect of suppressing the binding of the noodle band can be further enhanced. In the present specification, the volume-based average emulsified particle size is a value measured by the method described in Examples below.

The emulsified composition of the present invention may contain other emulsifiers, seasoning components, and the like, in addition to the above-mentioned components, as long as the effects of the present invention are not impaired.

The emulsified composition of the present invention is suitably used for suppressing the binding between gelatinized noodle strings. That is, the emulsion composition of the present invention is suitable as a binding inhibitor for noodle strings.
For example, in the production of instant noodles, a noodle strip is cut out to prepare a noodle strip, and after steaming this noodle strip (after the so-called steaming step), the binding between the gelatinized noodle strips is released at the same time. By bringing the emulsion composition of the present invention into contact with the surface, oil droplets can be densely adhered to the surface of the noodle band. As a result, it is possible to effectively prevent the subsequent rebinding of the noodle strings, and it is possible to favorably suppress the occurrence of defective molding in the subsequent molding step. In addition, the instant noodles thus obtained return more evenly to the hot water, and variations in the texture can be suppressed well.

There is no particular limitation on the method of attaching the oil droplets in the emulsion composition of the present invention to the noodle strip surface, and the emulsion composition of the present invention may be directly contacted with the surface of the noodle strip, or the emulsion composition of the present invention. May be diluted or mixed with another substance and then contacted with the noodle band surface. Preferably, the emulsion line of the present invention is diluted with water or an aqueous solution to prepare a diluted solution (hereinafter, also referred to as the diluted solution of the present invention), and the diluted solution is brought into contact with the noodle band to give a noodle band surface. Attach oil droplets to. The contact between the above-mentioned diluent and the noodle strings can be performed by immersing the noodle strings in the diluent or spraying the diluent onto the noodle strings. Oil droplets can be attached to the surface of the noodle strings by contact with the above-mentioned diluent. Further, when the noodle strings are gelatinized and bound, the binding liquid is loosened by the contact with the diluent, and at the same time, oil droplets can be attached to the surface of the noodle strings.
After contacting the diluted solution with the noodle strings, excess water and the like may be dried and removed, if desired.

In the present specification, “adhering oil droplets to the surface of noodle strips” means not only a state in which oil droplets are present on the surface of the noodle strips, but also a part of the oil droplets soaks into the dough of the noodle strips. May exist in.

The above-mentioned diluent of the present invention is also an oil-in-water emulsion type composition. The content of the liquid oil/fat in the diluting liquid of the present invention is preferably 1 to 20% by mass, more preferably 1.5 to 10% by mass, and further preferably 2 to 8% by mass.
Further, the diluting liquid of the present invention may also have a function of seasoning noodles. For example, when the emulsified composition of the present invention is diluted with saline to obtain the diluted solution of the present invention, the noodles can be given a salty taste by contacting the diluted solution with the noodle strings.
When the diluting solution of the present invention contains salt, the content of the salt is adjusted to a desired concentration depending on the type of instant noodles to be produced, but is usually in the range of 1 to 10% by mass.
Further, the diluting solution of the present invention may contain various seasonings such as soy sauce, extracts, saccharides, amino acid-based seasonings and nucleic acid-based seasonings, in addition to salt.
The aqueous solution used for preparing the diluting solution of the present invention is preferably an aqueous solution in which the above-mentioned salt or seasoning is dissolved. Further, after diluting the emulsion composition of the present invention with water, a diluent obtained by dissolving the salt, seasoning or the like in the diluent is a diluent obtained by diluting the emulsion composition of the present invention with an aqueous solution. Included.

The preferable volume-based average emulsion particle diameter of the oil droplets in the diluent of the present invention is the same as the preferable range of the volume-based average emulsion particle diameter in the above-described emulsion composition of the present invention.

When the noodle strings are brought into contact with the emulsion composition or the diluting solution of the present invention, it is preferable to contact the noodle strings so that the liquid oil/fat is adhered to 0.01 to 0.8 parts by mass, It is more preferable to bring them into contact with each other so that 0.05 to 0.5 parts by mass of them adhere.

Next, the method for producing instant noodles of the present invention (hereinafter, simply referred to as the “production method of the present invention”) will be described.
The method for producing instant noodles of the present invention is usually a step of blending raw materials and kneading (blending/kneading step), a step of rolling the kneaded dough to obtain noodle strips (rolling step), and cutting the noodle strips to make noodles. A step of obtaining a line (cutting step), a step of steaming noodle strings (steaming step), a step of molding steamed noodles into a shape suitable for packaging (molding step), and a step of drying the molded noodles (drying step) ) At least.
The production method of the present invention comprises contacting the emulsion composition or diluent of the present invention with the noodle strings after the steaming step (at least the noodle strings in which the starch on the surface has been gelatinized), and the contact results in oil on the noodle strings surface. Includes depositing drops. There is no particular limitation on the method for contacting the noodle liquid with the diluent of the present invention, and the noodle liquid is immersed in the diluent of the present invention, or the diluent of the present invention is sprayed onto the surface of the noodle strings to dilute the liquid. And the noodle strings can be brought into contact with each other. By contacting with the diluting solution, oil droplets can be attached to the surface of the noodle strings while loosening the binding of the gelatinized noodle strings with water.
When the noodle strips after the steaming step and the diluent of the present invention are brought into contact with each other, it is preferable that the liquid noodles and fats are brought into contact with 100 parts by weight of the noodle strips so that 0.01 to 0.8 parts by weight of the liquid oil is attached. , 0.05 to 0.5 parts by mass is more preferably contacted so as to adhere.

In the present invention, the “instant noodles” are dry noodles that have undergone the drying process as described above, and are eaten by returning them to hot water. The instant noodles obtained by the production method of the present invention have the noodle strings satisfactorily loosened in the steaming step, and the subsequent re-binding is also highly suppressed, resulting in excellent moldability and good yield. And, moreover, it returns to the water more evenly, and has an excellent texture when eating.

The type of instant noodles obtained by the production method of the present invention is not particularly limited, and examples thereof include Chinese noodles, udon, and soba.

Regarding the above-described embodiment, the present invention discloses the following oil-in-water emulsion composition, oil-in-water emulsion composition diluent, and instant noodles.

<1>
Liquid oil and fat 48-81 mass %, decaglycerin monolaurate 4-20 mass %, polyhydric alcohol 10-30 mass %, and water 4-20 mass %, and the following formula (a), An oil-in-water emulsion composition satisfying (b) and (c).
(A) Content of the decaglycerin monolaurate: total content of the water and the polyhydric alcohol=15:85 to 35:65
(B) Content of the decaglycerin monolaurate: Content of the water=30:70 to 65:35
(C) Content of the polyhydric alcohol: Content of the water=45:55 to 75:25

<2>
The oil-in-water emulsion composition according to <1> above, wherein the liquid oil/fat is preferably a liquid oil/fat at 5°C.
<3>
The liquid oil and fat is preferably vegetable oil and fat, more preferably soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and transesterified oils thereof. Alternatively, the oil-in-water emulsion composition according to <1> or <2>, which is one or more kinds of fats and oils selected from fractionated oils, more preferably fats and oils selected from soybean oil, rapeseed oil and corn oil. Stuff.
<4>
In the oil-in-water emulsion composition, the content of the liquid oil/fat is preferably 50% by mass or more, more preferably 55% by mass or more, in the water according to any one of <1> to <3>. Oil-based emulsion composition.
<5>
In the oil-in-water emulsion composition, the content of the liquid oil is preferably 70 mass% or less, more preferably 68 mass% or less, more preferably 65 mass% or less, more preferably 62 mass% or less, more preferably The oil-in-water emulsion composition according to any one of <1> to <4>, which is 60% by mass or less, more preferably 58% by mass or less.
<6>
In the oil-in-water emulsion composition, the content of the liquid fat is preferably 50 to 70% by mass, more preferably 50 to 68% by mass, more preferably 50 to 65% by mass, and more preferably 50 to 62% by mass. , More preferably 55 to 60% by mass, further preferably 55 to 58% by mass, the oil-in-water emulsion composition according to any one of <1> to <5>.

<7>
In the oil-in-water emulsion composition, the content of decaglycerin monolaurate is preferably 6% by mass or more, more preferably 8% by mass or more, in any one of the <1> ~ <6> The oil-in-water emulsion composition described.
<8>
In the oil-in-water emulsion composition, the content of decaglycerin monolaurate is preferably 15 mass% or less, more preferably 10 mass% or less, in any one of the <1> ~ <7> The oil-in-water emulsion composition described.
<9>
In the oil-in-water emulsion composition, the content of decaglycerin monolaurate is preferably 6 to 15 mass%, more preferably 8 to 10 mass%, any one of <1> to <8> The oil-in-water emulsion composition according to.

<10>
Any of the above <1> to <9>, wherein the polyhydric alcohol is preferably one or more kinds selected from polyglycerin and sugar alcohols, and more preferably one or more kinds of sugar alcohols. The oil-in-water emulsified composition according to any one of the above.
<11>
The one or two or more sugar alcohols are preferably one or more selected from glycerin, sorbitol, xylitol, mannitol, maltitol, lactitol, reduced starch syrup, and oligosaccharide alcohols, <10> The oil-in-water emulsion composition according to.
<12>
The oil-in-water emulsion composition according to <11>, wherein the one or two or more sugar alcohols are preferably one or two selected from sorbitol and glycerin.
<13>
The oil-in-water emulsion composition according to any one of <1> to <12>, wherein the content of the polyhydric alcohol in the oil-in-water emulsion composition is preferably 11 to 28% by mass.

<14>
The oil-in-water emulsion composition according to any one of <1> to <13>, wherein the water is preferably selected from tap water, purified water, distilled water and mineral water.
<15>
The oil-in-water emulsion composition according to any one of <1> to <14>, wherein the content of water in the oil-in-water emulsion composition is preferably 5 to 18% by mass.

<16>
Preferably, the content of the decaglycerin monolaurate: the sum of the contents of the water and the polyhydric alcohol = 19:81 to 1:31, and more preferably the content of the decaglycerin monolaurate: The oil-in-water emulsion composition according to any one of <1> to <15>, wherein the total content of the water and the polyhydric alcohol is 20:80 to 30:70.
<17>
Preferably, the content of the decaglycerin monolaurate: the content of the water=35:65 to 63:37, more preferably the content of the decaglycerin monolaurate: the content of the water=40. : 60 to 60:40, the oil-in-water emulsion composition according to any one of <1> to <16>.
<18>
Preferably, the content of the polyhydric alcohol: the content of the water = 50:50 to 73:27, more preferably the content of the decaglycerin monolaurate: the content of the water = 60:40. The oil-in-water emulsion composition according to any one of the above items <1> to <17>, which is about 70:30.

<19>
Any of the above <1> to <18>, wherein the volume-based average emulsified particle diameter of oil droplets constituting the oil-in-water emulsion composition is preferably 100 nm or more, more preferably 200 nm or more, further preferably 250 nm or more. The oil-in-water emulsified composition according to any one of the above.
<20>
Any of the above <1> to <19>, wherein the volume-based average emulsified particle diameter of oil droplets constituting the oil-in-water emulsion composition is preferably 900 nm or less, more preferably 700 nm or less, and further preferably 600 nm or less. The oil-in-water emulsified composition according to any one of the above.
<21>
The volume-based average emulsified particle diameter of oil droplets constituting the oil-in-water emulsion composition is preferably 100 to 900 nm, more preferably 200 to 700 nm, and still more preferably 250 to 600 nm, <1> to <20. > The oil-in-water type emulsion composition according to any one of
<22>
The oil-in-water emulsion composition according to any one of <1> to <21>, wherein the oil-in-water emulsion composition is preferably a noodle string binding inhibitor.

<23>
An oil-in-water emulsion composition dilution liquid obtained by diluting the oil-in-water emulsion composition according to any one of <1> to <22> with water or an aqueous solution.
<24>
The oil-in-water according to <23>, wherein the liquid oil/fat content in the oil-in-water emulsion composition diluent is preferably 1 to 20% by mass, more preferably 1.5 to 10% by mass. Type emulsion composition diluent.
<25>
The oil-in-water emulsion composition diluent according to <23> or <24>, wherein the oil-in-water emulsion composition diluent contains salt.
<26>
The oil-in-water emulsion composition diluent according to <25>, wherein the content of sodium chloride in the oil-in-water emulsion composition diluent is preferably 1 to 10% by mass.
<27>
The oil-in-water emulsion composition dilution liquid contains one or more kinds of seasonings selected from soy sauce, extracts, sugars, amino acids, and nucleic acids, any one of claims <23> to <26>. An oil-in-water emulsion composition dilution liquid according to 1.

<28>
The volume-based average emulsified particle diameter of oil droplets constituting the oil-in-water emulsion composition dilution liquid is preferably 100 nm or more, more preferably 200 nm or more, further preferably 250 nm or more, <23> to <27>. The oil-in-water emulsion composition dilution liquid according to any one of 1.
<29>
The volume-based average emulsified particle size of oil droplets constituting the oil-in-water emulsion composition dilution liquid is preferably 900 nm or less, more preferably 700 nm or less, and further preferably 600 nm or less, <23> to <28>. The oil-in-water emulsion composition dilution liquid according to any one of 1.
<30>
The volume-based average emulsified particle diameter of oil droplets constituting the oil-in-water emulsion composition dilution liquid is preferably 100 to 900 nm, more preferably 200 to 700 nm, and further preferably 250 to 600 nm, <23> to <29> The oil-in-water emulsion composition dilution liquid according to any one of <29>.

<31>
An oil-in-water emulsion composition according to any one of <1> to <22> or a diluting liquid of the oil-in-water emulsion composition according to any one of <23> to <30>, and steaming. A method for producing instant noodles, which comprises depositing oil droplets on the surface of the noodle strings by contacting the noodle strings after the step.
<32>
With respect to 100 parts by mass of the noodle strings after the steaming step, 0.01 to 0.8 parts by mass of liquid oil and fat is attached so that the oil-in-water emulsion composition or the oil-in-water emulsion composition dilution liquid, The method for producing instant noodles according to <31>, wherein the noodles after the steaming step are brought into contact with each other.
<33>
In the method for producing instant noodles described above, preferably, a step of mixing the raw materials and kneading (mixing/kneading step), a step of rolling the kneaded dough to obtain a noodle strip (rolling step), and cutting the noodle strips and noodles A step of obtaining a line (cutting out step), a step of steaming noodle strings (steaming step), a step of molding steamed noodles into a shape suitable for packaging (molding step), and a step of drying the molded noodles (drying) The method for producing instant noodles according to the above <31> or <32>, which includes at least a step).
<34>
Contact between the oil-in-water emulsion composition or the oil-in-water emulsion composition diluent and the noodle strings after the steaming step, preferably in the oil-in-water emulsion composition or in the oil-in-water emulsion composition dilution The method for producing instant noodles according to any one of <31> to <33>, which is performed by immersing the noodle strings after the steaming step in a liquid.
<35>
The contact between the oil-in-water emulsion composition diluent and the noodle strings after the steaming step is preferably performed by spraying the oil-in-water emulsion composition diluent on the noodle string surface, <31> to <<33> The method for producing instant noodles according to any one of <33>.
<36>
The production method according to any one of <31> to <35>, wherein the instant noodles are selected from Chinese noodles, udon, and soba.

The present invention will be described in more detail based on examples, but the present invention is not limited thereto.

[Preparation Example 1] Preparation of oil-in-water emulsion composition As a liquid oil, rapeseed oil (manufactured by Nisshin Oilio) or corn oil (trade name: corn salad oil, manufactured by Nisshin Oilio) was used as an oil phase component.
Further, as a polyhydric alcohol, 70% sorbitol (trade name: sorbitol Kao, manufactured by Kao, sorbitol: 70 mass%, water: 30 mass%) or an aqueous solution of glycerin (manufactured by Kao) (mixing ratio of glycerin and water is 1-1 to Table 1-4), and decaglycerin monolaurate (trade name: Ryoto-polyglyceride L-7D, manufactured by Mitsubishi Chemical Corporation) as an emulsifier, decaglycerin monomyristate (trade name: Ryo). Topolyglycester M-7D, manufactured by Mitsubishi Chemical Co., Ltd., decaglycerin monostearate (trade name: Sunsoft Q-18S, Taiyo Kagaku Co.), decaglycerin monooleate (trade name: SY Glister MO-7S, Sakamoto Yakuhin) Industrial Co., Ltd.), decaglycerin monocaprylate (trade name: MCA-750, Sakamoto Yakuhin Co., Ltd.), hexaglycerin monolaurate (trade name: SY Glister ML-750, Sakamoto Yakuhin Co., Ltd.), pentaglycerin mono Laurate (trade name: Sunsoft A-121E, manufactured by Taiyo Kagaku Co., Ltd.), sucrose monolaurate (trade name: Ryoto Sugar Ester L-1695, manufactured by Mitsubishi Chemical Co., Ltd.), or polysorbate 20 (trade name: Leodol TW). -L120, manufactured by Kao Co., Ltd.) was mixed at the ratios (unit: parts by mass) shown in Tables 1-1 to 1-4 below and heated to 80°C to prepare an aqueous phase.

The above-mentioned oil phase component was stirred at 60°C and 9000 rpm in a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a ratio (unit: parts by mass) shown in Table 1-1 to Table 1-4. Was gradually added to emulsify and disperse. After completion of the addition, the mixture was stirred for 30 minutes under the above-mentioned stirring conditions, and then degassed under reduced pressure to obtain oil-in-water emulsion compositions of Examples 1 to 21 and Comparative Examples 1 to 21. The obtained emulsion compositions were cooled to room temperature, placed in a glass bottle (volume: bottom surface 4 cmφ×height 7.5 cm), covered, and stored at 20° C. for 30 days, and then used in the following test examples. ..

[Test Example 1] Measurement of Volume-Based Average Emulsion Particle Diameter A sample obtained by diluting and dispersing each emulsion composition obtained in Preparation Example 1 above was used as a sample, and a laser diffraction type particle size distribution meter (trade name: SALD- 2100, manufactured by Shimadzu Corporation, was used to measure the median diameter (volume basis, refractive index 1.70-0.20i). The results are shown in Tables 1-1 to 1-4 (in the table, examples in which the emulsion composition could not be prepared are indicated by "-").

[Test Example 2] Evaluation of Emulsion Stability Each emulsion composition obtained in Preparation Example 1 above was visually observed, and the emulsion stability was evaluated according to the following evaluation criteria. The results are shown in Tables 1-1 to 1-4 (in the table, examples in which the emulsion composition could not be prepared are indicated by "-").

-Emulsion stability evaluation criteria-
A: An oil-in-water type homogeneous emulsion dispersion state is maintained B: Separation (creaming) of the aqueous phase is observed C: Oil phase and aqueous phase are separated

[Test Example 3] Evaluation of fluidity of emulsified composition The lid of the glass bottle containing each emulsified composition obtained in Preparation Example 1 above was removed, and the opening of this glass bottle was directed downward (more specifically, The state in which the emulsified composition flows out of the glass bottle was visually observed by inclining the opening portion obliquely at an angle of about 45° from the state directly below, and the fluidity of the emulsified composition was evaluated according to the following evaluation criteria. The results are shown in Table 1-1 to Table 1-4. Further, the emulsified composition having an emulsion stability evaluation of B or C was not evaluated for fluidity.

-Evaluation criteria for fluidity of emulsified composition-
A: Quickly flows out of the glass bottle at 20° C. (viscosity of the emulsified composition at 20° C.: 1×10 ⁴ to 2×10 ⁵ mPa·s).
B: At 20° C., it slowly flows out of the glass bottle (viscosity of the emulsified composition at 20° C.: 3×10 ⁵ to 2×10 ⁶ mPa·s).
C: At 20° C., there is no fluidity and does not flow out of the glass bottle (viscosity of the emulsified composition at 20° C.: 3×10 ⁶ mPa·s or more)

[Test Example 4] Evaluation of loosening property Raw noodles (trade name: thin noodles, manufactured by Menshinya Co., Ltd.) were boiled in boiling water for 1 minute, then drained, and the slimy surface of the noodles was removed with ion-exchanged water. 20 mL of the obtained noodles was diluted with water so that the water-in-oil type emulsion composition obtained in Preparation Example 1 described above was diluted with water so that the content of the liquid oil/fat was 2.5% by mass. It was immersed therein for 30 seconds. Next, the noodles were taken out, the excess diluent adhering to the noodles was removed by air blow, and the noodles were placed in a cup. Similarly, after dipping in the loosening solution, nine cups containing noodles from which excess diluent was removed were prepared (total of 10 cups). With respect to the noodles in each cup, 10 noodle strings were pulled up one by one after being left in the cup for 10 minutes. With respect to a total of 100 noodle strings (10 strings×10 cups) pulled up, the looseness of each noodle string was evaluated according to the following evaluation criteria. Based on this evaluation result, the loosening rate was calculated from the following formula. The results are shown in Table 1-1 to Table 1-4. In addition, about the emulsified composition of which the evaluation of emulsion stability was B or C, the evaluation of looseness was not performed.

− Evaluation criteria for looseness −
A: The noodle strings can be pulled up one by one without being cut. B: When the noodle strings are pulled up, the noodle strings are cut or the noodle masses that are bound to the noodle strings rise.

Unraveling rate (%)=100×[number of A evaluations]/[total number of A evaluations and B evaluations]

As shown in Tables 1-3 to 1-4 above, an oil-in-water emulsion composition could not be prepared unless decaglycerin monolaurate was used as an emulsifier (Comparative Examples 1 to 8).
Moreover, when the content of the liquid oil/fat was less than that specified in the present invention, the emulsion stability was inferior (Comparative Examples 9 to 11). On the contrary, when the content of the liquid oil/fat was more than specified in the present invention, the oil-in-water type emulsion composition could not be prepared (Comparative Examples 12 and 13). Further, if the content of decaglycerin monolaurate is more than that specified in the present invention, an oil-in-water emulsion composition cannot be prepared (Comparative Example 16), and conversely, the content of decaglycerin monolaurate in the present invention is When the amount was less than the specified amount, the result was inferior in loosening rate (Comparative Example 18).
Further, even if the content of liquid oil and fat, decaglycerin monolaurate, polyhydric alcohol and water are all within the range specified in the present invention, the ratio of each component constituting the aqueous phase satisfies the definition of the present invention. When it was not present, the result was inferior in loosening rate of noodles (Comparative Examples 14, 15, 19 to 21).

On the other hand, as shown in Tables 1-1 and 1-2 above, liquid oil and fat, decaglycerin monolaurate, polyhydric alcohol and water are contained in the amounts specified in the present invention, and the water phase is constituted. When the ratio of the content of each component also satisfies the regulations of the present invention, an oil-in-water emulsion composition having excellent emulsion stability can be prepared, and a diluting solution obtained by diluting the obtained emulsion composition. When used as a noodle loosening solution, the noodle loosening rate could be increased in each step (Examples 1 to 21).

FIG. 1 shows an electron micrograph (magnification: 400 times) of the surface of the noodle strings dipped in the unraveling solution using the emulsion composition of Example 6 in the evaluation of the unraveling property. As shown in FIG. 1, it can be seen that the oil droplets are densely attached to the entire surface of the noodle string (in the photograph of FIG. 1, the particles attached to the surface are oil droplets).

[Test Example 5] Preparation of instant Chinese noodles 1.5 parts by mass of salt and 0.4 parts by mass of powdered brine (manufactured by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water to prepare citrus water. This brackish water was added to 100 parts by mass of wheat flour and mixed for 15 minutes to form a rag-shaped noodle dough.
Using a noodle making roll, the roll gap was rolled in the order of 4.5 mm, 3.0 mm and 2.0 mm, and the noodle strip was further rolled by a noodle making roll to give a noodle strip having a thickness of about 1.25 mm. After that, a noodle string (width: 1.25 mm) was cut out using a #18 angled cutting edge and cut into a length of about 30 cm to obtain raw Chinese noodles. The obtained raw Chinese noodles were steamed for 3 minutes in a steamer to obtain steamed Chinese noodles. 80 g of steamed Chinese noodles was immersed in 100 mL of the loosening solution using the emulsion composition of Example 6 described above, and molded on a wire mesh into a columnar shape having a diameter of 10 cm. Then, after removing excess loosening liquid by air blow, it was dried in a hot air dryer so that the water content was about 10% to prepare instant Chinese noodles.
The prepared instant Chinese noodles were reconstituted with boiling water for 4 minutes. The noodles that had been reconstituted with hot water could be quickly and easily unraveled by simply unraveling the noodles 2-3 times with chopsticks.

Claims (6)

Liquid oil and fat 48-81 mass %, decaglycerin monolaurate 4-20 mass %, polyhydric alcohol 10-30 mass %, and water 4-20 mass %, and the following formula (a), A binding inhibitor for noodle strings, comprising an oil-in-water emulsion composition satisfying (b) and (c).
(A) Content of the decaglycerin monolaurate: total content of the water and the polyhydric alcohol=15:85 to 35:65
(B) Content of the decaglycerin monolaurate: Content of the water=30:70 to 65:35
(C) Content of the polyhydric alcohol: Content of the water= 50 : 50 to 75:25 The binding inhibitor for noodle strings according to claim 1, wherein the polyhydric alcohol is one or more sugar alcohols. The noodle string binding inhibitor according to claim 1 or 2 , wherein the volume-based average emulsion particle size of the oil-in-water emulsion composition is 100 to 900 nm. The binding inhibitor of noodle according to any one of claims 1 to 3, diluted with water or an aqueous solution, oil-in-water emulsion composition dilution for binding inhibition of noodle. The oil-in-water emulsion composition diluent according to claim 4 , which contains sodium chloride. Contacting the oil-in-water emulsion composition diluted solution according to the binding inhibitor or claim 4 or 5 of the noodle strips according, steaming and noodle strings after the step in any one of claims 1 to 3 According to the method for producing instant noodles, the method comprises attaching oil droplets to the surface of the noodle strings.