JP2002253150A - Inorganic particle dispersion for noodle and method for producing the same, and mineral-enriched noodle incorporated with the dispersion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare an inorganic particle dispersion for noodles, capable of imparting sticky and springy feeling to noodles and maintaining the feeling, and also capable of producing mineral-enriched noodles. SOLUTION: The inorganic particle dispersion for noodles comprises a water suspension containing at least one kind of inorganic particle(s) made of a material selected from a calcium compound and magnesium compound where the solubility to water at 20 deg.C is <=0.1 (g/100 g-water), and has a specific average particle diameter and a specific dispersing coefficient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an inorganic particle dispersion for noodles, a method for producing the same, and a mineral-enriched noodle to which the dispersion is added, and more particularly to a texture after boiling the noodles. In particular, the present invention relates to an inorganic particle dispersion for noodles capable of imparting and maintaining a moist feeling to noodles, a method for producing the same, and a mineral-enriched noodle to which the dispersion is added.

[0002]

2. Description of the Related Art Noodles are generally boiled noodles. Conventionally, boiled noodles with a firm and chewy texture are required after boiled. Instant noodles, Chinese noodles, udon, pasta, etc. Medium- or medium-strength wheat flour having a high protein content is used as a main raw material, and further, by mixing with starch and the like, a firm texture is exhibited. However, in recent years, due to changes and diversification of consumer preferences, various foods tend to support a texture similar to that of cooked rice, which is a Japanese staple food, that is, a mochi feeling. Therefore, noodles and the like prepared by adding Takapio-processed starch to flour have been produced in order to express the mochi feeling, but if left in a boiled state, the texture will become too soft in a short time and so on. The elongation phenomenon easily occurs, and it is difficult to obtain noodles having satisfactory physical properties. Also, when eating kamaage udon etc.
Since it is soaked in hot water such as boiling juice or noodle soup such as sauce for a long period of time, there is a drawback that the noodles are softened and the texture is easily deteriorated.

Further, in recent years, retort foods that can be easily eaten simply by heating in a microwave oven or hot water in a home or restaurant of the restaurant industry, or by combining with an additional sauce or soup before and after heating. And instant noodles are widespread, but among them, boiled spaghetti tends to be too soft due to retort sterilization during its manufacture, and the same phenomenon as above is confirmed in a short time after making instant noodles. Often.

Accordingly, various studies have been made to improve the texture of the boiled noodles. However, in the conventional method, noodles having an excellent texture are produced after heat treatment such as boiling or steaming. This is not easy, and it has been considered difficult to provide a chewy texture and obtain a maintained noodle.

[0005] In addition, conventionally, inorganic particles such as calcium carbonate have been blended in preparing noodle dough. The method of producing the same is dry blending, that is, various raw materials such as flour and inorganic particles. And a method of mixing the same with a dry powder. However, the inorganic fine powder particles have a very strong cohesiveness when dried, so it is difficult to apply a share in the dry blend, and therefore it is difficult to say that the inorganic fine particles are sufficiently uniformly dispersed in the dough. It is difficult to completely disperse the aggregated inorganic particles even in the step of adding water to the mixed powder with the powder and kneading, and as a result, noodles sufficiently imparting a moist feeling have not been obtained. In addition, when various ingredients such as inorganic particles and flour are prepared by dry blending, the specific gravities are different, so that it is difficult to uniformly mix and disperse the inorganic particles in the noodles, and to uniformly disperse mineral components such as calcium in the noodles. In order to mix and disperse the mixture into the mixture, operations such as strong stirring are required.

[0006]

DISCLOSURE OF THE INVENTION An object of the present invention is to overcome the above-mentioned drawbacks, to provide an inorganic particle dispersion capable of imparting and maintaining a moist feeling to noodles, and a method for producing the same.
Another object of the present invention is to provide instant noodles, Chinese noodles, buckwheat noodles, pasta, and other noodles containing the dispersion, which have an excellent texture and are reinforced with minerals such as calcium and magnesium.

[0007]

DISCLOSURE OF THE INVENTION In view of the above-mentioned circumstances, the present inventors have developed instant noodles such as instant noodles, Chinese noodles, buckwheat noodles, and pasta, which can impart and maintain a moist feeling to the noodles. As a result of intensive studies, a calcium suspension satisfying a specific condition and an aqueous suspension containing at least one inorganic particle selected from a magnesium compound and having a specific particle size characteristic are obtained. The present inventors have found that an inorganic particle dispersion can impart and maintain a moist feeling to noodles, and completed the present invention.

That is, the first (claim 1) of the present invention is the following.
A water suspension containing at least one inorganic particle selected from a calcium compound and a magnesium compound having a solubility in water at 0.1 ° C. of 0.1 (g / 100 g-water) or less, the following (a) and (b): The composition comprises an inorganic particle dispersion for noodles, characterized by satisfying the following conditions. (A) 0.2 ≦ M ≦ 15 (b) 0 ≦ N ≦ 3 where the dispersion coefficient N = (d90−d1
0) / M M: 50% average particle diameter (μm) of the particles measured by a Microtrac FRA laser type particle size distribution analyzer d90: 90% total particle diameter of particles passing through a sieve measured by a Microtrac FRA laser type particle size distribution analyzer (Μm) d10: Total 10% particle diameter (μm) of particles passing through the sieve measured by a Microtrac FRA laser type particle size distribution analyzer (μm)

In a preferred embodiment, the inorganic particle dispersion for noodles according to the first aspect has the following requirement (c). (C) 0 ≦ N ≦ 2

Claim 3 as a preferred embodiment is the inorganic particle dispersion for noodles according to claim 1, which satisfies the following requirements (c) and (d). (C) 0 ≦ N ≦ 2 (d) 0.2 ≦ M ≦ 5

[0011] Claim 4 as a preferred embodiment is the inorganic particle dispersion for noodles according to claim 1, which satisfies the following requirements (e) and (f). (E) 0.2 ≦ M ≦ 1.5 (f) 0 ≦ N ≦ 1.5

In a preferred embodiment, the inorganic particles are at least one selected from the group consisting of calcium carbonate, calcium phosphate, magnesium carbonate and magnesium phosphate.
The inorganic particle dispersion for noodles according to any one of claims 1 to 4, which is a seed.

In a preferred embodiment, the dispersion of inorganic particles for noodles according to any one of claims 1 to 5, wherein at least one selected from an emulsion stabilizer and a condensed phosphate is added. Body.

A second (claim 7) of the present invention is that at least one type of inorganic particles selected from calcium compounds and magnesium compounds having a solubility in water at 20 ° C. of 0.1 (g / 100 g-water) or less. The water suspension containing is pulverized and / or dispersed.
The method for producing an inorganic particle dispersion for noodles described in the section is described.

In a preferred embodiment, the method for producing an inorganic particle dispersion for noodles according to claim 6, wherein at least one selected from an emulsion stabilizer and a condensed phosphate is added to the aqueous suspension. is there.

In a preferred embodiment, the water suspension is pulverized and / or dispersed using at least one selected from a wet pulverizer, a high-pressure emulsifying and dispersing apparatus, and an ultrasonic disperser. 8. The method according to item 8.

A third (claim 10) of the present invention is claim 1
7. A mineral-enriched noodle, comprising the inorganic particle dispersion for noodles according to any one of Nos. To 6 described above.

Hereinafter, the present invention will be described in detail. The particles used in the present invention have a solubility in water at 20 ° C. of 0.1 (g / 10
0 g-water) The following calcium compounds and / or magnesium compounds, and specific examples thereof include calcium carbonate, calcium phosphate, magnesium hydroxide, magnesium carbonate, magnesium hydrogen phosphate, and magnesium phosphate. In particular, calcium carbonate, calcium phosphate, magnesium carbonate, and magnesium phosphate are more preferable for giving the noodles a mochi feeling. If the solubility in water at 20 ° C. is greater than 0.1 (g / 100 g-water), the effect of improving the texture of the noodles is not sufficient, and the flavor tends to deteriorate.

The calcium carbonate used in the present invention includes, for example, coral calcium carbonate, heavy calcium carbonate and synthetic calcium carbonate containing 50% by weight or more of calcium carbonate, and lime milk which is an aqueous suspension of calcium hydroxide. And synthetic calcium carbonate prepared by a chemical synthesis method typified by a carbon dioxide method of reacting carbon dioxide,
This is preferable because a fine dispersion can be easily obtained. As a preferable method for preparing synthetic calcium carbonate in the carbon dioxide method, the following method can be exemplified.

The lime milk undergoes a carbonation reaction using carbon dioxide gas,
In the step of preparing the obtained aqueous suspension of calcium carbonate, the aqueous suspension of calcium carbonate having a pH value of Q prepared after the completion of the carbonation reaction is stirred and / or wet-pulverized and / or allowed to stand. After raising the pH of the aqueous suspension of calcium carbonate to a pH value R satisfying the following formulas (x) and (y), the alkaline substance present in the aqueous suspension is removed and / or The concentration of the alkaline substance per unit volume is reduced, and the pH of the aqueous suspension of calcium carbonate is adjusted to a pH value S that satisfies the following equation (z) to prepare calcium carbonate. R ≧ 8.6 (x) 10 ^{(R + 2)} / 10 ^Q ≧ 125 (y) 10 ^{(S + 2)} / 10 ^R ≦ 80 ... (Z) where Q and R are pH values under the same temperature condition. Also, p
When the S value is less than 8.6, the S value is calculated as 8.6.

[0021] In addition, the specific surface area by the nitrogen adsorption method of calcium carbonate described above is used as a raw material (BET method) of the present invention is preferably in the range of 2m ² / g~50m ² / g,
More preferably, the range of 7m ² / g~40m ² / g, more preferably 10m ² / g~25m ² / g. When the specific surface area is less than 2 m ² / g, the particle size is large.
Not only does the texture tend to be rough when kneaded into the noodles, but also it tends to be difficult to obtain a mochi feeling. On the other hand, if it exceeds 50 m ² / g, the cohesive force of the particles becomes extremely strong. The noodles tend to dry, and in extreme cases, the noodles may be cut off, which is not preferable.

The calcium phosphate used in the present invention refers to an inorganic substance consisting of a calcium salt of phosphoric acid. Examples of the calcium phosphate include natural calcium phosphate containing 50% by weight or more of calcium phosphate, bovine bone, and synthetic calcium phosphate. However, calcium hydroxide, calcium carbonate, synthetic calcium phosphate prepared by a chemical synthesis method of reacting a calcium salt such as calcium chloride and a phosphoric acid, a phosphate such as sodium phosphate, is preferable because a fine dispersion can be easily obtained. ,
Among them, tricalcium phosphate is more preferred.

[0023] In addition, the specific surface area by using as a raw material of the present invention the nitrogen adsorption method of calcium phosphate described above (BET method) is preferably in the range of 2m ² / g~90m ² / g,
More preferably, the range of 6m ² / g~60m ² / g, more preferably in the range of 10m ² / g~30m ² / g. When the specific surface area is less than 2 m ² / g, the particle size of the particles is large, so that not only the texture when kneaded into noodles tends to be rough, but also the mochi feeling tends to be hardly obtained, which is not preferable. On the other hand, if it exceeds 90 m ² / g, the cohesive force of the particles becomes extremely strong, so that the noodles tend to fluff. In extreme cases, the noodles may be cut off, which is not preferable.

The magnesium carbonate used in the present invention is:
For example, protodolomite containing 40% by weight or more of magnesium carbonate, heavy magnesium carbonate and light magnesium carbonate obtained by chemically synthesizing,
It is more preferable to use light magnesium carbonate because a finer dispersion can be easily obtained.

[0025] In addition, the specific surface area by the nitrogen adsorption method of magnesium carbonate of the described used as a raw material of the present invention (BET method) is preferably in the range of 2m ² / g~60m ² / g,
More preferably, the range of 6m ² / g~40m ² / g, more preferably in the range of 10m ² / g~30m ² / g. When the specific surface area is less than 2 m ² / g, the particle size of the particles is large, so that not only the texture when kneaded into noodles tends to be rough, but also the mochi feeling tends to be hardly obtained, which is not preferable. On the other hand, if it exceeds 60 m ² / g, the cohesive force of the particles becomes extremely strong, so that the noodles tend to fluff. In an extreme case, the noodles may be cut off, which is not preferable.

The magnesium phosphate used in the present invention refers to a magnesium hydrogen phosphate obtained by reacting a magnesium oxide and a phosphoric acid solution or an aqueous solution of magnesium sulfate and disodium hydrogen phosphate to which disodium hydrogen carbonate is added. Trimagnesium phosphate obtained by the reaction can be exemplified, but it is more preferable to use trimagnesium phosphate in that a finer dispersion can be easily obtained.

[0027] In addition, the specific surface area by the nitrogen adsorption method of magnesium phosphate (BET method) of the described used as a raw material of the present invention is preferably in the range of 2m ² / g~90m ² / g, more preferably, 6 m ² / g~60m ² / g range, more preferably in the range of 10m ² / g~30m ² / g. When the specific surface area is less than 2 m ² / g, the particle size of the particles is large, so that not only the texture when kneaded into noodles tends to be rough, but also the mochi feeling tends to be hardly obtained, which is not preferable. On the other hand, if it exceeds 90 m ² / g, the cohesive force of the particles becomes extremely strong, so that the noodles tend to fluff. In extreme cases, the noodles may be cut off, which is not preferable.

The form of the inorganic particles used as a raw material of the present invention may be an aqueous suspension (water slurry) of inorganic particles prepared by a usual method, and the aqueous suspension may be dehydrated and dried according to a conventional method. An aqueous suspension obtained by adding water again to the powder of inorganic particles prepared through pulverization may be used, but from the viewpoint of strict adherence to food additive standards and hygiene management, the latter form is adopted. Is preferred.

Next, the above-mentioned aqueous suspension of inorganic particles is pulverized and / or dispersed to prepare an inorganic particle dispersion. In this case, it is indispensable that the inorganic particle dispersion satisfies both of the following requirements (a) and (b), and preferably that it satisfies both of the following requirements (a) and (c). It is preferable, more preferably, to satisfy both of the following requirements (c) and (d), and most preferably, to satisfy both of the following requirements (e) and (f).

(A) 0.2 ≦ M ≦ 15 (b) 0 ≦ N ≦ 3 where the dispersion coefficient N = (d90−d1
0) / M

(C) 0 ≦ N ≦ 2 (d) 0.2 ≦ M ≦ 5

(E) 0.2 ≦ M ≦ 1.5 (f) 0 ≦ N ≦ 1.5

M: 50% average particle diameter (μm) of the particles measured by a Microtrack FRA laser type particle size distribution analyzer d90: 90% particle diameter of the particles passing through a sieve measured by a Microtrack FRA laser type particle size distribution analyzer ( μm) d10: Total 10% particle diameter (μm) of particles passing through a sieve measured by a Microtrac FRA laser type particle size distribution analyzer (μm)

The 50% average particle diameter M of the particles is 0.2 ≦ M ≦
It must be 15, preferably 0.2 ≦ M ≦ 5, more preferably 0.2 ≦ M ≦ 1.5. M is 0.2μ
If it is less than m, the particle size is too small, and when kneaded into noodles, the noodles tend to be too sticky and tend to have a persistent texture. On the other hand, when M exceeds 15 μm, the particle size is too large, so that when kneaded into noodles, not only the texture tends to be rough, but also the mochi feeling tends to be hardly obtained.

The dispersion coefficient N must be 0 ≦ N ≦ 3, preferably 0 ≦ N ≦ 2, and more preferably 0 ≦ N ≦ 3.
≦ 1.5. When N exceeds 3, the particle size distribution becomes broad, and both coarse and fine particles are present in large amounts, so that when blended into noodles, unevenness occurs in the noodles and the texture becomes uneven.

The method for pulverizing and / or dispersing the aqueous suspension is not particularly limited, and examples thereof include a wet pulverizer such as a dyno mill, a sand mill, and a coball mill; An ultrasonic disperser or the like can be preferably used.

Further, for the purpose of improving dispersibility and texture, the inorganic particle dispersion for noodles of the present invention may be added with one selected from an emulsion stabilizer and a condensed phosphate. Examples of the emulsion stabilizer used in the present invention include (poly) glycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester having HLB of 8 or more, lecithin, soybean polysaccharide, carboxoxymethylcellulose, sodium alginate, and propylene glycol alginate. , Modified starch, guar gum, roasted bean gum, xanthan gum, pectin,
Examples include carrageenan, gati gum, curdlan, tamarind seed gum, karaya gum, cod gum, gellan gum, tragacanth gum, gum arabic, arabinogalactan, and the like. Polyglycerin fatty acid esters, sucrose fatty acid esters having an HLB of 8 or more, gaddy gum, and tragacanth gum are preferred from the viewpoint of maintaining the texture of noodles for a long time.

The condensed phosphate used in the present invention includes monophosphate, diphosphate, triphosphate, pyrophosphate, tripolyphosphate, tetrapolyphosphate, pentapolyphosphate, trimetaphosphate, and Na, K of hexametaphosphate. And alkali metal salts such as ammonium, etc., and the like. In order to obtain elasticity and a chewy texture, it is preferable to use a condensed phosphate having a longer chain length than pyrophosphoric acid.

When the above-mentioned emulsion stabilizer and condensed phosphate are used alone or in combination, the mixing amount is preferably in the range of 0.01 to 50 parts by weight with respect to 100 parts by weight of the inorganic particles. Preferably, 0.03 to 20 parts by weight,
More preferably, it is 0.05 to 10 parts by weight. When the amount of the emulsion stabilizer and the condensed phosphate is less than 0.01 part by weight, the dispersibility and the effect of improving the texture cannot be said to be sufficient. On the other hand, when the amount exceeds 50 parts by weight, the noodles Is too hard or the flavor tends to decrease.

As a method for adding an emulsion stabilizer and / or a condensed phosphate to the inorganic particles of the inorganic dispersion of the present invention, an emulsion stabilizer or the like may be added to an aqueous suspension of inorganic particles prepared by a conventional method. May be added, and the aqueous suspension may be emulsified into an aqueous suspension obtained by adding water again to powder of inorganic particles prepared through dehydration, drying, and pulverization according to a conventional method. Any method of adding a stabilizer or the like may be used, but the latter form is preferably adopted from the viewpoint of strict adherence to food additive standards and hygiene management.

In order to preserve the inorganic particle dispersion slurry containing the emulsion stabilizer obtained by the above-mentioned method for a long period of time and to improve the efficiency of transportation and storage, the inorganic particle dispersion slurry is dried powder. Thus, an inorganic particle dispersion powder can be prepared. There is no particular limitation on the method for drying the inorganic particle dispersion slurry, but it is preferable to perform drying in a very short time from the viewpoint of preventing deterioration of the emulsion stabilizer and the like, and droplet spray drying such as a spray drier or a slurry drier. It is desirable to use a machine.

The inorganic particle dispersion for noodles obtained as described above can be added to the noodles to strengthen the minerals of the noodles and to impart or maintain a sticky feeling.

As raw materials for noodles, all raw materials that can be used for noodles can generally be used. That is, as a raw material flour,
Various starches such as rice flour, buckwheat flour, corn starch, potato starch, corn starch, potato starch, tapioca starch, and potato starch can be used alone or in combination. Raw starch, pregelatinized starch, etherified starch and the like can be used as the starch.

As a method for producing noodles, the inorganic particle dispersion for noodles of the present invention is mixed when water is added to various raw materials such as flour and kneaded to prepare the noodle dough. It may be prepared. Further, the adjusted noodle dough may be aged as needed.

The amount of the inorganic particle dispersion for noodles in the noodles is preferably from 0.03 to 3 parts by weight, more preferably from 0.03 to 3 parts by weight, per 100 parts by weight of the noodles.
05 parts by weight or more and 2 parts by weight or less, more preferably 0.1 part by weight or less.
It is not less than 1 part by weight and not more than 1 part by weight. When the amount is less than 0.03 parts by weight, it is difficult to sufficiently express the mochi feeling in the noodles. On the other hand, when the amount exceeds 3 parts by weight, the noodles become too sticky, so It tends to have a persistent texture, which is not preferable.

The inorganic particle dispersion for noodles of the present invention can be applied to all noodles, and specifically, noodles including Chinese noodles, wonton, shomai, spring roll and gyoza rind, Chinese noodles, kishimen, hiramen, Japanese noodles such as udon, hiyamugi, somen, and soba, pasta such as macaroni, gratin, and spaghetti, instant noodles such as instant noodles and instant fried noodles, and barley in which part or all of flour is replaced with other cereals Various noodles such as noodles, rice flour noodles, barley noodles and the like are exemplified. The noodles of the present invention may be added with vitamins, flavors, and the like, if necessary.

[0047]

The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples. The method for producing the inorganic particle powder used in the examples and comparative examples is shown below.

Calcium carbonate powder I A furnace gas having a carbon dioxide gas concentration of 27% by weight (hereinafter abbreviated as carbon dioxide gas) was supplied to 10,000 liters of lime milk having a specific gravity of 1.055 and a temperature of 15 ° C. at a flow rate of 25 m ³ / min. By conducting the reaction, a carbonation reaction was carried out to obtain an aqueous suspension of calcium carbonate having a pH of 9.0 at 25 ° C. Next, an aqueous calcium carbonate suspension having a pH of 9.0 was stirred at 50 ° C. for 12 hours. When the pH of the aqueous calcium carbonate suspension at 25 ° C. reached 11.7, dehydration was performed using a filter press. A dehydrated cake having a calcium carbonate solid content of 48% by weight was obtained.
Next, water was added again to the obtained dehydrated cake and stirred to obtain a calcium carbonate aqueous suspension having the same concentration as the calcium carbonate aqueous suspension before dehydration. The pH of the aqueous calcium carbonate suspension was 11.5. Next, the aqueous calcium carbonate suspension was stirred again at 50 ° C. for 6 hours. When the pH of the aqueous calcium carbonate suspension at 25 ° C. reached 11.3, dehydration was performed using a filter press. A dehydrated cake having a calcium solid content of 48% by weight was obtained. Next, water was added again to the obtained dehydrated cake and stirred to obtain a calcium carbonate aqueous suspension having the same concentration as the calcium carbonate aqueous suspension before dehydration. The pH of the aqueous calcium carbonate suspension was 11.0. Carbon dioxide gas was again passed through the aqueous calcium carbonate suspension to lower the pH of the aqueous calcium carbonate suspension to 7.0, and then the aqueous calcium carbonate suspension was dehydrated using a filter press. The cake was dried using a paddle dryer and a calcium carbonate powder was obtained using a dry mill. The specific surface area of the calcium carbonate by a nitrogen adsorption method was measured using a surface area measuring device NO.
The result of measurement using VA2000 was 28 m ² / g.

Calcium carbonate powder II A furnace gas having a carbon dioxide gas concentration of 27% by weight was added to 10,000 liters of lime milk having a specific gravity of 1.055 and a temperature of 15 ° C. at a rate of 25 m ³ /
The reaction was conducted at a flow rate of min to carry out a carbonation reaction to obtain an aqueous suspension of calcium carbonate having a pH of 9.0 at 25 ° C. Thereafter, stirring was performed, and when the pH of the aqueous suspension of calcium carbonate reached 11.0, carbon dioxide gas was passed, and the pH of the aqueous suspension of calcium carbonate was lowered to 9.5. After stirring at 50 ° C. for 50 hours, carbon dioxide gas was passed again, and carbon dioxide gas was passed through the aqueous calcium carbonate suspension to lower the pH of the calcium carbonate aqueous suspension to 7.0. The suspension was dehydrated using a filter press, and the press cake was dried using a paddle dryer, and a calcium carbonate powder was obtained using a dry pulverizer. Specific surface area of the calcium carbonate by a nitrogen adsorption method,
QUANTA, CHROME surface area measuring device NOVA
As a result of measurement using 2000, it was 15 m ² / g.

Calcium carbonate powder III To 10,000 liters of lime milk having a specific gravity of 1.055 and a temperature of 15 ° C., a furnace gas having a carbon dioxide gas concentration of 27% by weight was added at 25 m ³ /
The reaction was conducted at a flow rate of min to carry out a carbonation reaction to obtain an aqueous suspension of calcium carbonate having a pH of 9.0 at 25 ° C. Next, 4000 liters of lime milk at 15 ° C. was added to the water suspension, and a furnace gas having a carbon dioxide gas concentration of 27% by weight was supplied with 5 m ³ / m ^3.
The reaction was conducted at a flow rate of in to carry out a carbonation reaction to obtain an aqueous suspension of calcium carbonate having a pH of 7.0 at 25 ° C. The aqueous calcium carbonate suspension was dehydrated using a filter press, and the press cake was dried using a paddle dryer, and a calcium carbonate powder was obtained using a dry pulverizer. The specific surface area of the calcium carbonate by the nitrogen adsorption method
NTA, CHROME surface area measuring device NOVA200
As a result of measurement using 0, the value was 5.5 m ² / g.

Calcium carbonate powder IV A specific gravity of 1.055, a temperature of 15 ° C. and 10,000 liters of lime milk, and a calcium hydroxide in lime milk of 2.5 liters
Wt% sulfuric acid was added, and a furnace gas having a carbon dioxide gas concentration of 27 wt% was passed at a flow rate of 25 m ³ / min to perform a carbonation reaction.
When the pH was 7.0, the carbonation reaction was completed to obtain an aqueous suspension of calcium carbonate. The aqueous calcium carbonate suspension was dehydrated using a filter press, and the press cake was dried using a paddle dryer, and a calcium carbonate powder was obtained using a dry pulverizer. The specific surface area of the calcium carbonate by a nitrogen adsorption method was measured using a surface area measuring device NOVA2000 manufactured by QUANTA and CHROME.
m ² / g.

Calcium carbonate powder V To 10,000 liters of lime milk having a specific gravity of 1.100 and a temperature of 35 ° C., 4.5 m ³ of furnace gas having a carbon dioxide gas concentration of 27% by weight.
/ Min to conduct carbonation reaction at a flow rate of
At 7.0, the carbonation reaction was completed to obtain an aqueous suspension of calcium carbonate. Next, lime milk 5000 at 15 ° C. was added to the aqueous suspension.
Liter and 5% of furnace gas with carbon dioxide concentration of 27% by weight.
The reaction was conducted at a flow rate of m ³ / min to carry out a carbonation reaction.
, A water suspension of calcium carbonate having a pH of 7.0 was obtained. The aqueous calcium carbonate suspension was dehydrated using a filter press, and the press cake was dried using a paddle dryer, and a calcium carbonate powder was obtained using a dry pulverizer. The specific surface area of the calcium carbonate by a nitrogen adsorption method was measured using a surface area measuring device NO.
As a result of measurement using VA2000, it was 1 m ² / g.

Tricalcium phosphate powder 75% phosphoric acid was added to 10,000 liters of lime milk having a specific gravity of 1.055 and a temperature of 50 ° C., followed by stirring and dehydration. The obtained press cake was dried using a paddle dryer. ,
Dry pulverization was performed to obtain a white powder. X-ray diffraction measurement confirmed that the white powder was tricalcium phosphate. The tricalcium phosphate aqueous suspension was dehydrated using a filter press, and the press cake was dried using a paddle dryer, and a white powder was obtained using a dry mill. Further, the specific surface area of the powder by the nitrogen adsorption method is defined as QUANTA, CH.
As a result of measurement using a ROME surface area measuring device NOVA2000, it was 50 m ² / g.

Magnesium Carbonate Powder Mixing and stirring the magnesium carbonate solution while heating potassium carbonate to 80 ° C. gave a precipitate. The precipitate was dehydrated, hot water was added thereto, and the operation of dehydration was repeated several times. Thereafter, drying and dry pulverization were performed to obtain a white powder. The white powder was confirmed to be magnesium carbonate by X-ray diffraction measurement. The specific surface area of the powder by a nitrogen adsorption method was measured using a surface area measuring device NOVA2000 manufactured by QUANTA and CHROME. As a result, it was 20 m ² / g.

Trimagnesium phosphate powder Disodium bicarbonate was added to an aqueous solution of magnesium sulfate and an aqueous solution of disodium hydrogen phosphate, and the mixture was allowed to stand at pH 9;
A precipitate was obtained. The precipitate is dehydrated and hot water is added,
The operation of dehydration was repeated several times, and thereafter, drying and dry pulverization were performed to obtain a white powder. The white powder was confirmed to be trimagnesium phosphate by X-ray diffraction measurement. The specific surface area of the powder by the nitrogen adsorption method was determined as QUANT.
A, It was 40 m ² / g as a result of measurement using a surface area measuring device NOVA2000 made by CHROME.

Example 1 Water was added to the calcium carbonate powder I obtained by the above-described method so that the solid content concentration became 20% by weight, and the mixture was stirred and mixed, and wet pulverization was performed using a wet pulverizer Dynomill KD-Pilot. Then, an inorganic particle dispersion was obtained. Table 1 shows the physical properties of the inorganic particle dispersion.

Example 2 An inorganic particle dispersion was obtained by wet grinding under the same conditions as in Example 1 except that the calcium carbonate powder II obtained by the above-mentioned method was used. Table 1 shows the physical properties of the inorganic particle dispersion.

Example 3 An inorganic particle dispersion was obtained by performing wet pulverization under the same conditions as in Example 1 except that the calcium carbonate powder III obtained by the above-mentioned method was used. Table 1 shows the physical properties of the inorganic particle dispersion.

Example 4 An inorganic particle dispersion was obtained by wet grinding under the same conditions as in Example 1 except that the tricalcium phosphate powder obtained by the above method was used. Table 1 shows the physical properties of the inorganic particle dispersion.

Example 5 An inorganic particle dispersion was obtained by performing wet grinding under the same conditions as in Example 1 except that the magnesium carbonate powder obtained by the above-mentioned method was used. Table 1 shows the physical properties of the inorganic particle dispersion.

Example 6 An inorganic particle dispersion was obtained by wet grinding under the same conditions as in Example 1 except that the trimagnesium phosphate powder obtained by the above-mentioned method was used. Table 1 shows the physical properties of the inorganic particle dispersion.

Example 7 Using the tricalcium phosphate powder obtained by the above-described method, 5 parts by weight of sodium pentapolyphosphate (manufactured by Taihei Chemical Industry) and water were added to 100 parts by weight of the solid content of calcium phosphate. Wet pulverization was carried out under the same conditions as in Example 1 except that the solid content concentration was 20% by weight and stirring and mixing were carried out to obtain an inorganic particle dispersion. Table 1 shows the physical properties of the inorganic particle dispersion.

Example 8 Using calcium carbonate powder II obtained by the above-described method, 3 parts by weight of gaddy gum (manufactured by Sanei Pharmaceutical Co., Ltd.) and water were added to 100 parts by weight of calcium carbonate solids at a solids concentration of 20% by weight.
The mixture was stirred and mixed, and dispersed using a high-pressure homogenizer at a pressure of 500 kg / cm ² .
An inorganic particle dispersion was obtained. Table 1 shows the physical properties of the inorganic particle dispersion.
Shown in

Example 9 Using calcium carbonate powder I obtained by the above method, 18 parts by weight of sucrose fatty acid ester having an HLB of 15 (manufactured by Daiichi Kogyo Seiyaku) and 100 parts by weight of calcium carbonate solids were used. Water was added so that the solid content concentration became 20% by weight, followed by stirring and mixing, and wet pulverization was performed using a wet pulverizer Dynomill KD-Pilot to obtain an inorganic particle dispersion slurry. The inorganic particle dispersion slurry was dried using a spray drier to obtain an inorganic particle dispersion powder. Water was added to the obtained inorganic particle dispersion powder, and the mixture was stirred with a high-speed disper for 15 minutes to obtain a 20% by weight redispersion of the inorganic dispersion powder. Table 1 shows the physical properties of the redispersion liquid of the inorganic particle dispersion. In addition, sucrose fatty acid ester is 65 ° C.
, And cooled to 20 ° C before use.

Example 10 Calcium carbonate and magnesium carbonate were mixed at a ratio of 1: 1 using the calcium carbonate powder II and the magnesium carbonate powder obtained by the above-mentioned method, and then mixed with 100 parts by weight of the solid content of the mixed powder. On the other hand, 7 parts by weight of tragacanth gum (manufactured by Gokyo Sangyo) and water were added so that the solid content concentration became 20% by weight, followed by stirring and mixing, and an ultrasonic homogenizer (1200 W, 15 k).
Hz) for 1 minute to obtain an inorganic particle dispersion. Table 1 shows the physical properties of the inorganic particle dispersion.

Example 11 Using the calcium carbonate powder III obtained by the above-mentioned method, water was added so that the calcium carbonate solid content concentration became 20% by weight, and the mixture was vigorously stirred for 1 hour using a high-speed disperser. A particle dispersion was obtained. Table 1 shows the physical properties of the inorganic particle dispersion.

Comparative Example 1 An inorganic particle dispersion was obtained by performing wet grinding under the same conditions as in Example 1 except that the calcium carbonate powder IV obtained by the above-mentioned method was used. As shown in Table 1, the physical properties of the inorganic particle dispersion were such that only those having a large particle size distribution with a large dispersion coefficient N and a poor dispersion state could be obtained.

Comparative Example 2 An inorganic particle dispersion was obtained by performing wet grinding under the same conditions as in Example 1 except that the calcium carbonate powder V obtained by the above-mentioned method was used. As shown in Table 1, the physical properties of the inorganic particle dispersion were such that only an average particle diameter M in the particle size distribution was extremely large.

Comparative Example 3 Using the magnesium phosphate powder obtained by the above method, water was added so that the magnesium phosphate solid content concentration was 20% by weight, and the mixture was vigorously stirred for 1 hour using a high-speed disperser.
An inorganic particle dispersion was obtained. As shown in Table 1, only a broad particle size distribution having a large dispersion coefficient N was obtained as physical properties of the inorganic particle dispersion. Therefore, strong stirring was continued for another hour and the particle size distribution was measured again, but there was no great difference from the result before the re-stirring.

Comparative Example 4 Using the calcium phosphate powder obtained by the above-mentioned method, water was added so that the calcium phosphate solid concentration became 20% by weight, and the mixture was vigorously stirred for 1 hour using a high-speed disper to obtain an inorganic particle dispersion. I got As shown in Table 1, only a broad particle size distribution having a large dispersion coefficient N was obtained as physical properties of the inorganic particle dispersion. Therefore, strong stirring was continued for another hour and the particle size distribution was measured again, but there was no great difference from the result before the re-stirring.

[0071]

[Table 1]

Example 12 To 8800 g of wheat flour and 2200 g of potato starch, 3750 g of the inorganic particle dispersion prepared in Example 1 and brine, salt and the like were added and mixed. The mixed dough was stretched and cut with a roll or the like according to a conventional method to produce raw noodles, steamed for a predetermined time and fried in oil to obtain instant noodles. After adding boiling water to the obtained instant noodles,
The lid was left after leaving for 3 minutes, opened, and further left for 1 minute, and the following five-grade evaluation was performed on the texture by a sensory test by 10 men and women. Table 2 shows the evaluation results.

"Mochi mochi feeling" There is sufficient mochi mochi feeling ... 5 Somewhat motivating ... 4 ... Normal ... 3 Not much ...・ 2 Not at all ・ ・ ・ ・ ・ ・ ・ ・ ・ 1

[Elasticity] Elasticity is sufficient ... 5 Somewhat ... 4 ... Normal ... 3 Not so much ...・ ・ ・ 2 Not at all ・ ・ ・ ・ ・ ・ ・ ・ ・ 1

"Maintenance of texture (boilability and elongation)" No problem at all ... 5 Somewhat extended feeling ... 4 Somewhat extended feeling ... There is a feeling ... 2 There is a feeling of being extremely extended ... 1

[Overall] Feel very delicious ... 5 Feel slightly delicious ... 4 Normal ... 3 Not very delicious ... 2 Not quite delicious ... 1

Examples 13 to 22 and Comparative Examples 5 to 8 Except that the inorganic particle dispersions prepared in the above Examples 2 to 11 and Comparative Examples 1 to 4 were used, the procedure was the same as in Example 12, except that the inorganic particle dispersions were used. I got the noodles. A sensory test on the texture of these instant noodles was performed in the same manner as in Example 12.
Table 2 shows the evaluation results.

Comparative Example 9 The above-mentioned calcium carbonate powder III was dry-blended with 8,800 g of wheat flour and 2,200 g of potato starch using a mixer, and then, water, brine, water and the like were added and kneaded. The mixed dough was stretched and cut with a roll or the like according to a conventional method to produce raw noodles, steamed for a predetermined time and fried in oil to obtain instant noodles. After boiling water was poured into the obtained instant noodles, the lid was closed, left for 3 minutes, opened, and further left for 1 minute, and a sensory test of 10 men and women was performed in the same manner as described in Example 12. Table 2 shows the evaluation results.

Comparative Examples 10 to 11 Instant noodles were obtained in the same manner as in Comparative Example 9 except that magnesium carbonate powder and calcium phosphate powder were used instead of the calcium carbonate powder III. A sensory test on the texture of these instant noodles was performed in the same manner as in Example 12. Table 2 shows the evaluation results.

[0080]

[Table 2]

Example 23 3750 g of the inorganic particle dispersion prepared in Example 1 and salt and the like were added to 6600 g of wheat flour and 4400 g of potato starch, followed by mixing and kneading. After the dough was aged for 30 minutes, the dough was stretched and cut according to a conventional method to obtain raw udon. After boiling the raw udon for 10 minutes and filling the retort packaging just before boiling completely,
After performing a retort treatment at 121 ° C. for 5 minutes and leaving the mixture to stand for 2 minutes, a sensory test of 10 men and women of the udon was performed in the same manner as in Example 12. Table 3 shows the evaluation results.

Examples 24 to 33, Comparative Examples 12 to 15 Udon noodles were prepared in the same manner as in Example 23 except that the inorganic particle dispersions prepared in Examples 2 to 11 and Comparative Examples 1 to 4 were used. I got A sensory test on the texture of these udon noodles was performed in the same manner as in Example 11.
Table 3 shows the evaluation results.

Comparative Example 16 750 g of the above-mentioned calcium carbonate powder III was intensively dry-blended with 6600 g of wheat flour and 4400 g of potato starch using a mixer, and then kneaded with brine, salt and water. After the dough was aged for 30 minutes, the dough was stretched and cut according to a conventional method to obtain raw udon. One of the raw udon
Boil for 0 minutes, fill the retort packaging just before boiling completely, and add 12
Perform a retort treatment at 1 ° C for 5 minutes and leave it for another 1 minute.
A sensory test consisting of 10 men and women of the udon was carried out in Example 12.
Was performed in the same manner as described above. Table 3 shows the evaluation results.

Comparative Examples 17 to 18 Raw udon was obtained in the same manner as in Comparative Example 16 except that magnesium carbonate powder and calcium phosphate powder were used instead of the calcium carbonate powder III. A sensory test on the texture of these instant noodles was performed in the same manner as in Example 11. Table 3 shows the evaluation results.

[0085]

[Table 3]

[0086]

As described above, the inorganic particle dispersion for noodles of the present invention is added to noodles to impart a moist feeling to the noodles, thereby realizing or maintaining an excellent texture, and Noodles reinforced with minerals such as calcium and magnesium can be provided.

Claims (10)

[Claims] 1. The solubility in water at 20 ° C. is 0.1 (g).
/ 100g-water) The aqueous suspension contains at least one inorganic particle selected from the group consisting of the following calcium compounds and magnesium compounds, and satisfies the following requirements (a) and (b): An inorganic particle dispersion for noodles. (A) 0.2 ≦ M ≦ 15 (b) 0 ≦ N ≦ 3 where the dispersion coefficient N = (d90−d1
0) / M M: 50% average particle diameter (μm) of the particles measured by a Microtrac FRA laser type particle size distribution analyzer d90: 90% total particle diameter of particles passing through a sieve measured by a Microtrac FRA laser type particle size distribution analyzer (Μm) d10: Total 10% particle diameter (μm) of particles passing through the sieve measured by a Microtrac FRA laser type particle size distribution analyzer (μm) 2. The dispersion of inorganic particles for noodles according to claim 1, which satisfies the following requirement (c). (C) 0 ≦ N ≦ 2 3. The inorganic particle dispersion for noodles according to claim 1, which satisfies the following requirements (c) and (d). (C) 0 ≦ N ≦ 2 (d) 0.2 ≦ M ≦ 5 4. The inorganic particle dispersion for noodles according to claim 1, which satisfies the following requirements (e) and (f). (E) 0.2 ≦ M ≦ 1.5 (f) 0 ≦ N ≦ 1.5 5. The method according to claim 1, wherein the inorganic particles are at least one selected from calcium carbonate, calcium phosphate, magnesium carbonate, and magnesium phosphate.
Item 10. The inorganic particle dispersion for noodles according to item 8. 6. The method according to claim 1, wherein at least one selected from an emulsion stabilizer and a condensed phosphate is added.
Item 10. The inorganic particle dispersion for noodles according to item 8. 7. The solubility in water at 20 ° C. is 0.1 (g).
/ 100 g-water) An aqueous suspension containing at least one inorganic particle selected from the following calcium compounds and magnesium compounds is pulverized and / or dispersed. The method for producing an inorganic particle dispersion for noodles according to the above. 8. The method for producing an inorganic particle dispersion for noodles according to claim 6, wherein at least one selected from an emulsion stabilizer and a condensed phosphate is added to the aqueous suspension. 9. The production method according to claim 7, wherein the aqueous suspension is pulverized and / or dispersed using at least one selected from a wet pulverizer, a high-pressure emulsifying and dispersing apparatus, and an ultrasonic disperser. 10. A mineral-enriched noodle comprising the inorganic particle dispersion for noodles according to any one of claims 1 to 6.