CN102014661A - Food product conditioning agent and food product - Google Patents
Food product conditioning agent and food product Download PDFInfo
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- CN102014661A CN102014661A CN2009801166209A CN200980116620A CN102014661A CN 102014661 A CN102014661 A CN 102014661A CN 2009801166209 A CN2009801166209 A CN 2009801166209A CN 200980116620 A CN200980116620 A CN 200980116620A CN 102014661 A CN102014661 A CN 102014661A
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- food
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- quality improver
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
Abstract
Disclosed is a food product conditioning agent for which the manufacturing method is simple, that has excellent storage stability, and that, when added to various food products, maintains for a long period of time the texture and flavor that exist immediately after processing and cooking. The food product conditioning agent contains an emulsifier and a gel-forming substance, and said emulsifier forms a lamellar structure. In particular, with a preferred embodiment, the lamellar structure of the emulsifier is formed with an organic acid monoglyceride, and the gel-forming substance is glucomannan.
Description
Technical field
The present invention relates to food with quality improver with contain this food food with quality improver.
Background technology
The food that contains starch is in processing just or cooking between back, storage life, and amylum body takes place aging, loses moisture feeling, becomes wizened, and it is harder that mouthfeel becomes.In addition, contain the food of starch also sometimes because of the aging bad smell that takes place.And,,, dewater when thawing owing to the destruction that the gasification of thickization of the ice crystal in the freezing preservation or moisture causes food tissue for frozen food.And in the filling that rice cake or rice flour mash contained, moisture also can separate in time.
People have proposed several quality-improving agent methods, the problems referred to above in the food in preserving with reply.
For example, known have a following method: with special ratios compound lard, organic acid mono-glyceride, two glyceride, emulsifying agent, carbohydrate and water, obtain the emulsified fat composition, this emulsified fat composition is added in the frozen food, keep pliability, moisture feeling after the freezing preservation thus, prevent the reduction (referring to patent documentation 1) of mouthfeel, taste etc. simultaneously.
And, also knownly rub in the starchy food product dough/pasta, come the method (referring to patent documentation 2) of age of starch phenomenons such as freezing-inhibiting, the sclerosis when stored refrigerated, drying, mouthfeel reduction by oil type emulsified fat composition in the water that will contain grease, dextrin class and emulsifying agent.
In addition, utilize the method for gelling characteristics of glucomannans also known.For example, the known manufacture method that following food liquid material is arranged: in containing the liquid glucose of glucomannans, the W/O emulsion that will contain alkaline aqueous solution is dispersed in the interior phase (decentralized photo), obtains the food liquid material (referring to patent documentation 3) of PH4～8.And, also known in various food, mixing above-mentioned food liquid material, improve the method (referring to patent documentation 4) of the storage stabilities such as rerum natura, mouthfeel, taste, cold resistance, deep freeze resistance of food with producing effect.In addition, in order to prevent the sclerosis of rice cake class, known use is as the method (referring to patent documentation 5) of pulullan polysaccharide, disaccharides and the emulsifying agent of natural polysaecharides.
Patent documentation 1: Japanese kokai publication hei 5-236919 communique
Patent documentation 2: TOHKEMY 2001-95489 communique
Patent documentation 3: TOHKEMY 2003-88306 communique
Patent documentation 4: TOHKEMY 2003-235474 communique
Patent documentation 5: Japanese kokai publication hei 5-84046 communique
Summary of the invention
But, do not obtain abundant gratifying quality-improving effect with prior art.And existing emulsified fat composition exists emulsifying temperature or the time that is difficult to control when making, the problems such as stability that are difficult to keep composition.And, when mixing glucomannan, interact at leisure in order to make glucomannans and alkali, need to use compound emulsion etc., the manufacture method complexity also is difficult to the stability of long term maintenance emulsion in addition.
The present invention is in view of above-mentioned reality, purpose is to provide a kind of food quality improver, and this food is simple with the manufacture method of quality improver, and storage stability is also excellent, when adding various food (for example, Western-style pastry classes such as Bread and Pastries, steamed sponge cake, cake, Western style cake to; Filling (Filling) class, Noodles (freezer surface, dried noodle, the instant noodles etc.) etc. contain the food of starch; Japanese snack categories such as rice cake, filling, rice flour mash; Frozen food such as non-staple foodstuff class, aquatic products processing category, freezing dumpling; Or the like) in the time, can long term maintenance mouthfeel and taste after processing just or the cooking.
So, the inventor in order to achieve the above object, further investigate, found that, a kind of composition that contains emulsifying agent, carbohydrate and organic acid mono-glyceride formed specific structure (layered structure) in the aqueous solution can become excellent food quality improver, and has submitted application (disclosing brochure No. 2008/068890 referring to the world) to.In addition, the inventor finds, when containing glucomannans in the above-mentioned composition, just can become more excellent food quality improver, thereby obtain the present invention.
That is, the present invention has following main points, and specific by the item institute that following [1]～[11] are put down in writing.
[1] a kind of food quality improver is characterized in that, this food contains emulsifying agent with quality improver and gel forms material, and this emulsifying agent forms layered structure.
[2] as above-mentioned [1] described food quality improver, wherein, the layered structure of emulsifying agent is formed by organic acid mono-glyceride.
[3] as above-mentioned [1] or [2] described food quality improver, wherein, emulsifying agent contains sucrose fatty ester and/or polyglyceryl fatty acid ester.
[4] a kind of food quality improver, it is characterized in that, this food contains emulsifying agent with quality improver and gel forms material, and this emulsifying agent contains organic acid mono-glyceride and the emulsifying agent except that organic acid mono-glyceride, and organic acid mono-glyceride forms layered structure.
[5] as above-mentioned [4] described food quality improver, wherein, the emulsifying agent except that organic acid mono-glyceride contains sucrose fatty ester and/or polyglyceryl fatty acid ester.
[6] as each described food quality improver of above-mentioned [1]～[5], wherein, it is glucomannans that gel forms material.
[7] as each described food quality improver of above-mentioned [1]～[6], wherein, this food also contains carbohydrate with quality improver.
[8] as each described food quality improver of above-mentioned [2]～[7], wherein, organic acid mono-glyceride obtains by making the reaction of organic acid acid anhydrides and glycerine monofatty ester.
[9] as each described food quality improvers of above-mentioned [2]～[8]; wherein, the organic acid of formation organic acid mono-glyceride is at least a organic acid that is selected from the group of being made up of butanedioic acid, citric acid, tartaric acid, diacetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid and fumaric acid.
[10] as each described food quality improvers of above-mentioned [5]～[9], wherein, the content that gel forms material is 0.01～10 quality %, and the content of organic acid mono-glyceride is 0.01～50 quality %, and the content of the emulsifying agent except that organic acid mono-glyceride is 0.001～50 quality %.
[11] a kind of food is characterized in that, this food contains each described food quality improver of above-mentioned [1]～[10].
Food of the present invention is simple with the manufacture method of quality improver, and storage stability is also excellent, in the time of in adding various food to, can long term maintenance processing just or the cooking after mouthfeel and taste.By inference, food of the present invention utilizes moisture holding capacity to prevent that the sex change aging and CKIs matter of starch from producing with the excellent effect of quality improver.Further specifically, food of the present invention demonstrates following effect with quality improver.
(1) even under the heating of food, thermal shock such as freezing, also can keep water, reduces by thermogenetic problem.
(2) the dough/pasta rerum natura of improvement wheat flour and starch food even add a large amount of water, also can improve mechanical endurance.
(3) has the effect that hides the stink smell of raiseeing the meat and the flesh of fish, the taste of performance material.
(4) can reduce the heat (substitute grease) of food.
(5) the delicious degree of food is improved.
The specific embodiment
Below describe the present invention in detail, but this explanation is an example (typical example) of embodiments of the present invention, only otherwise exceed its main points, is not limited by following content.
At first, food of the present invention is described with quality improver.Food of the present invention contains emulsifying agent and gel with quality improver and forms material, and as emulsifying agent contain form layered structure emulsifying agent as neccessary composition.In addition, food of the present invention can contain carbohydrate or other compositions as required with quality improver.
As emulsifying agent used in the present invention, contain the emulsifying agent that forms layer structure at least.As the emulsifying agent that forms layered structure, so long as can form the emulsifying agent of layered structure, just unqualified, specifically, can enumerate sucrose fatty ester, polyglyceryl fatty acid ester, organic acid mono-glyceride etc., special preferred fatty acid monoglyceride, it is an organic acid mono-glyceride.
And, except that the emulsifying agent that forms layer structure, preferably also contain the emulsifying agent that do not form layer structure (below, be sometimes referred to as other emulsifying agents).
Need to prove that as described later, the emulsifying agent that forms layered structure is different with the purpose that other emulsifying agents contain sometimes.Under such situation, also can use the compound identical together as other emulsifying agents with the emulsifying agent that forms layered structure.
Below, be elaborated as the situation of the emulsifying agent that forms layered structure to using organic acid mono-glyceride, but the present invention is not limited to this.
Among the present invention, to not restriction especially of other emulsifying agents under the situation that forms layered structure by organic acid mono-glyceride, can enumerate sucrose fatty ester, glycerine monofatty ester, polyglyceryl fatty acid ester etc., special preferably sucrose fatty acid ester, polyglyceryl fatty acid ester.
The main purpose that contains other emulsifying agents is following 2 points.That is, the first makes the layered structure of organic acid mono-glyceride be dispersed in food with in the quality improver.It two is to make the emulsification of w/o type emulsion homogeneous in the preparation method of food described later with quality improver.
In be dispersed in food usefulness quality improver for the layered structure that makes organic acid mono-glyceride and under the situation of use as the sucrose fatty ester of other emulsifying agents, become the sucrose fatty ester of state of the aqueous dispersions of high viscosity under preferred hydrophilic height (HLB (hydrophilic lipophilic balance, Hydrophile-Lipophile Balance) value is preferably 5～18, more preferably 8～15), water dispersible excellence, the high temperature.As the aliphatic acid that constitutes sucrose fatty ester, can enumerate carbon numbers such as tetradecylic acid, palmitic acid, stearic acid, behenic acid, oleic acid and be 14～22 saturated or undersaturated aliphatic acid.Among these, preferred carbon number is 14～18 saturated fatty acid.And, constitute more preferably that the 70 quality % of aliphatic acid of sucrose fatty ester are above to be stearic aliphatic acid.
In be dispersed in food usefulness quality improver for the layered structure that makes organic acid mono-glyceride and under the situation of use as the polyglyceryl fatty acid ester of other emulsifying agents, with sucrose fatty ester similarly, become the polyglyceryl fatty acid ester of state of the aqueous dispersions of high viscosity under preferred hydrophilic height, water dispersible excellence, the high temperature.This polyglyceryl fatty acid ester is not particularly limited, and the average degree of polymerization of preferred polyglycereol is generally 2～20, is preferably 3～10 polyglyceryl fatty acid ester.In addition, polyglycereol can be the uniform polyglycereol of the degree of polymerization, also can be the mixture of different polymerization degree.And the preferred carbon number of aliphatic acid that constitutes polyglyceryl fatty acid ester is 14～22 saturated or undersaturated aliphatic acid.In addition, constitute especially preferably that the 70 quality % of aliphatic acid of polyglyceryl fatty acid ester are above to be stearic polyglyceryl fatty acid ester.
Be dispersed in for the layered structure that makes organic acid mono-glyceride food with quality improver in and use under the situation of other emulsifying agents, the content of other emulsifying agents is generally 0.001～50 quality % at food in quality improver, is preferably 0.005～20 quality %, 0.01～10 quality % more preferably.
On the other hand, as the emulsifying agent that uses for the latter's of containing other emulsifying agents purpose (that is, making w/o type emulsion uniformly emulsify), the HLB value of preferably sucrose fatty acid ester, polyglyceryl fatty acid ester all is the oil loving emulsifying agent below 4.In this case, the content of the emulsifying agent in the w/o type emulsion be generally 0.001～20 quality %, be preferably 0.005～10 quality %, 0.01～5 quality % more preferably.
Can use as the sucrose fatty ester of other emulsifying agents and polyglyceryl fatty acid ester itself is known delicatessen food emulsifying agent.
Commercially available product as sucrose fatty ester, for example can enumerate " Ryoto Sugar Ester S-1670 ", " Ryoto Sugar Ester P-1670 ", " Ryoto Sugar Ester M-1695 ", " Ryoto Sugar Ester O-1570 ", " Ryoto Sugar Ester S-1170 ", " Ryoto Sugar Ester S-570 ", " Ryoto Sugar Ester S-370 ", " Ryoto Sugar Ester B-370 ", " Ryoto Sugar Ester S-170 ", " Ryoto Sugar Ester ER-190 ", " Ryoto Sugar Ester POS-135 " (abovely made by Mitsubishi Chemical food society, trade name); " DK ESTER F-160 ", " DK ESTER F-140 ", " DK ESTER F-110 ", " DK ESTER F-70 ", " DK ESTER F-50 " (above) etc. by the manufacturing of the first industry manufacturing medicine society, trade name.
In addition, commercially available product as polyglyceryl fatty acid ester, for example can enumerate " Ryoto Polygly Ester S-10D ", " Ryoto Polygly Ester P-8D ", " Ryoto Polygly Ester M-10D ", " Ryoto Polygly Ester L-10D ", " Ryoto Polygly Ester S-24D ", " Ryoto Polygly Ester S-28D ", " Ryoto Polygly Ester O-15D ", " Ryoto Polygly Ester O-50D ", " Ryoto Polygly Ester B-100D ", " Ryoto Polygly Ester ER-60D " (abovely made by Mitsubishi Chemical food society, trade name); " SY Glyster MSW-7S ", " SY Glyster MS-5S ", " SY Glyster MS-3S ", " SY Glyster TS-3S ", " SY Glyster MO-5S ", " SY Glyster ML-750 ", " SY Glyster HB-750 ", " SY Glyster CR-500 " (above) by the manufacturing of this chemicals of slope industry society, trade name; " Sunsoft Q-18S ", " Sunsoft Q-14S ", " Sunsoft Q-12S ", " Sunsoft A-141E ", " Sunsoft A-17E " (above by sun chemistry society make, trade name), " Port エ system DP-95RF ", " Port エ system TRP-97RF " (above by reason grind that vitamin society makes, trade name) etc.
Food with the content of the mentioned emulsifier in the quality improver be generally 0.001～50 quality %, be preferably 0.01～20 quality %, 0.1～10 quality % more preferably.
When the content of mentioned emulsifier was very few, the dispersion of the layered structure of organic acid mono-glyceride became insufficient.And, when the content of mentioned emulsifier is too much, has the moisture that the layered structure by organic acid mono-glyceride brings and keep becoming inadequate tendency.
Gel used in the present invention is formed material be not particularly limited, so long as itself swelling in water (promptly forming aqueous gel) and edible material get final product.Specifically, can enumerate glucomannans, galactomannans, agar, gelatin, pectin, carragheen, curdlan, xanthans, gellan gum, carboxymethyl cellulose, alginate, polyglutamic acids etc., special preferably glucomannan.And, form material for these gels, can also add gelation promoter aptly.
When using glucomannans to form material as gel, glucomannans being not particularly limited, can be the glucomannans of originating arbitrarily.Glucomannans is the polysaccharide that konjaku contains, and is that the mol ratio that D-glucose and D-mannose were shown greatly 1: 1.6 is passed through the heteropolysaccharide (indigestibility polysaccharide) that a large amount of bondings of β-1,4 key form, and its molecular weight is about 1,000,000～2,000,000.
As glucomannans, can use konjaku powder etc. usually, konjaku powder be to konjaku drying, powdered and the konjaku flour that obtains make with extra care and form.Consider from the aspect of taste and color and luster, as glucomannans, the konjaku flour behind the preferred especially deproteinization.As the konjaku flour behind such deproteinization, can enumerate for example " RHEOLEX RS " (trade name, clear water chemistry society makes) etc.
Need to prove, when using glucomannans to form material,, can easily promote gelation by adding alkaline components as gel.
When preparation food was used quality improver, the use form that gel is formed material was not particularly limited, yet preferably uses with the state that is scattered in water swelling liquid or the oil.Under the situation about using with the form of water swelling liquid, the content that gel forms material in the water swelling liquid is generally 0.1～20 quality %, is preferably 0.5～10 quality %, 1～5 quality % more preferably.On the other hand, be scattered in when using in the oil, the content that gel forms material in the oily dispersion liquid is generally 10～80 quality %, is preferably 20～70 quality %, 30～60 quality % more preferably.
Food with the content that gel in the quality improver forms material be generally 0.01～10 quality %, be preferably 0.1～5 quality %, 0.3～3 quality % more preferably.Gel forms under the very few situation of the content of material, owing to can not get sufficient moisture holding capacity, therefore can't realize suppressing the effect of sex change of the aging and CKIs matter of starch.And when gel forms the content of material when too much, the viscosity that gel forms material water swelling liquid enlarges markedly, have become can't with the tendency of the mixed uniformly state of other compositions.
The organic acid mono-glyceride that the present invention uses has 1 molecules of fatty acids and 1 molecule organic acid is bonded to the structure that 1 molecule glycerine forms, generally speaking, the method that it is put down in writing according to Japanese kokai publication hei 4-218597 communique, No. 3823524 communique of Japan Patent etc. obtains by making the reaction of organic acid acid anhydrides and glycerine monofatty ester.
Reaction is carried out under condition of no solvent usually, for example, for the reaction of monoglyceride that succinyl oxide and carbon number are 18 aliphatic acid, reacts on temperature and finishes with about 90 minutes for about 120 ℃.The organic acid mono-glyceride that obtains like this forms the mixture that contains organic acid, unreacted monoglyceride, two glyceride and other oligomer usually.Among the present invention, also can directly use such mixture.
Under wanting to improve the situation of food of the present invention, by distillation etc. the organic acid mono-glyceride in the mixture is as described above made with extra care and to be got final product with the purity of the organic acid mono-glyceride in the quality improver.And,, can use commercially available distillation monoglyceride as highly purified organic acid mono-glyceride.As the commercially available product of organic acid mono-glyceride, for example can enumerate " Port エ system B-30 " (trade name, reason are ground vitamin society and made), " STEP SS " (trade name, Hua Wangshe make) etc.And the organic acid part that also can use organic acid mono-glyceride is by the material after partly neutralizing.
Unqualified to the organic acid that constitutes organic acid mono-glyceride, but can enumerate for example butanedioic acid, citric acid, tartaric acid, diacetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid etc.Among these, be preferred for butanedioic acid, citric acid, the diacetyl tartaric acid of food applications, preferred especially butanedioic acid.And, also can be the mixture of the organic acid mono-glyceride that constitutes by different organic acids.
Unqualified to the aliphatic acid that constitutes organic acid mono-glyceride, but preferred carbon number is 8～22 saturated or undersaturated aliphatic acid, specifically, can enumerate sad, capric acid, laurate, tetradecylic acid, palmitic acid, stearic acid, behenic acid, oleic acid etc.Among these,, preferably be the aliphatic acid of principal component with the stearic acid from the aspect of taste.And, also can be the mixture of the organic acid mono-glyceride that constitutes by different aliphatic acid.
Above-mentioned organic acid mono-glyceride can be got various phase structures (state mutually) according to their amount ratio, variations in temperature with the mixture of water.Among these phase structures, utilize the layered liquid crystal structure (among the present invention, sometimes it being abbreviated as " layered structure ") of moisture holding capacity excellence among the present invention.
Layered structure is not to be organic acid mono-glyceride to be scattered in the water just always produce, and by the aqueous dispersions that contains organic acid mono-glyceride is carried out physical agitation, it is disperseed again, can make dispersion liquid thus.Herein, the layered liquid crystal structure of organic acid mono-glyceride itself is known phase structure, and its details for example is recorded in the 74th～83 page of day high Toru work " food emulsification drug " the 2nd edition (Co., Ltd. fortunately study, 1987) etc.
Forming by organic acid mono-glyceride under the situation of layered structure, its preparation condition also kind according to organic acid mono-glyceride is different and different, organic acid mono-glyceride is generally 1: 1000 with the amount of water than (mass ratio)～and 10: 1, be preferably 1: 100～1: 1, the temperature when disperseing again is generally 30～90 ℃, is preferably 50～70 ℃.
Disperse for above-mentioned physics,, for example use anchor mixer etc. to stir lentamente for example for fear of the sneaking into of bubble.Mixing speed is generally 10～100rpm, is preferably 20～50rpm.That is,, stir, obtain layered structure thus with suitable mixing speed according to the kind of employed organic acid mono-glyceride.And, for example by polarized light microscope observing, confirm the existence of layer structure, can easily carry out the affirmation of layered structure thus.
It is more stable utilizing the layered structure in the aqueous solution that said method obtains, but water is removed and behind the dry solidification, its structure can change.Therefore, the aqueous solution that is dispersed with layered structure uses with the state of moist curing in the operation before the quality improver making food of the present invention usually.In addition, food of the present invention also uses with the state of moist curing usually with quality improver.
And if the aqueous solution that is dispersed with layered structure is applied high shear, then layer structure may change, and does not therefore preferably apply high shear in the operation before manufacturing food of the present invention is with quality improver.In addition, preferably food of the present invention is not applied high shear with quality improver yet.Specifically, for example preferably avoiding using, processing pressure is high pressure homogenizer more than the 20MPa (meter pressure) and colloid mill etc.
For the situation of mono succinate glyceride, for example,, will form layered structure more than 50 ℃ in temperature as long as aliphatic acid is stearic acid.Above-mentioned heating-up temperature is generally 40～100 ℃, is preferably 40～80 ℃, more preferably 50～70 ℃.Generally speaking, along with fatty acid chain length is elongated, the formation temperature of layered structure raises.As mentioned above, use anchor mixer etc., the mixture of mono succinate glyceride and water is stirred lentamente, can prepare the layered structure of mono succinate glyceride thus in this temperature range.In this case, the content of mono succinate glyceride in aqueous dispersions be generally 0.001～50 quality %, be preferably 0.01～30 quality %, 0.1～10 quality % more preferably.
Food with the content of organic acid mono-glyceride in the quality improver also according to use food of the present invention with the difference of the food of quality improver difference, but be generally 0.01～50 quality %, be preferably 0.02～20 quality %, 0.05～10 quality % more preferably.Under the very few situation of the content of organic acid mono-glyceride, food becomes insufficient with the quality improved effect, and under the too much situation of the content of organic acid mono-glyceride, having can not be at food with homodisperse tendency in the quality improver.
More than, the situation that is formed layered structure by organic acid mono-glyceride is illustrated, for the situation that forms layered structure by the emulsifying agent except that organic acid mono-glyceride (for example sucrose fatty ester), also can replace above-mentioned organic acid mono-glyceride and similarly be suitable for.Need to prove, form by the emulsifying agent except that organic acid mono-glyceride under the situation of layered structure, can also use organic acid mono-glyceride as other emulsifying agents.
As required, can also contain carbohydrate in quality improver at food of the present invention.Carbohydrate used in the present invention is not particularly limited, can uses sugar and sugar alcohols such as granulated sugar, glucose, isomerized sugar, maltose, trehalose, D-sorbite, maltitol, lactitol, red moss alcohol; Various oligosaccharides; Their mixture etc.Among these, preferred oligosaccharides.
As above-mentioned oligosaccharides, can enumerate Fructus Hordei Germinatus oligose (preferred degree of polymerization is 3～7), nigero-oligosaccharide (ニ ゲ ロ オ リ go sugar), oligoisomaltose, panose oligosaccharides (パ ノ one ス オ リ go sugar), oligomeric dragon gallbladder sugar, FOS, galactooligosaccharide, xylo-oligosaccharide, LS 55L, their syrup etc.Above-mentioned carbohydrate suits to select to use according to purpose, for example, when desire improves the deep freeze resistance of diet product, preferred Fructus Hordei Germinatus oligose and sugar alcohol.With in the preparation of quality improver, carbohydrate uses with the form of the aqueous solution usually, for example under the situation of syrup, can directly use at food of the present invention.
Preparation food is when use quality improver, the use form of carbohydrate is not particularly limited, but preferably with the form use of the aqueous solution.In this case, in the aqueous solution content of carbohydrate be generally 10～90 quality %, be preferably 40～80 quality %, 60～80 quality % more preferably.
Food is generally 1～90 quality %, is preferably 20～80 quality % with the content of the carbohydrate in the quality improver.When the content of carbohydrate was very few, food was relatively poor with the storage stability of quality improver, and when the content of carbohydrate was too much, the crystallization meeting of the sugar of some kind was separated out, and perhaps viscosity raises, and therefore had the tendency of operation deterioration.
As required, food of the present invention can also contain alcohol such as ethanol with quality improver.Food is generally 1～10 quality %, is preferably 2～5 quality % with the content of alcohol in the quality improver.The content of alcohol is when very few, becomes insufficient to preserving food with the effect of the propagation inhibition of microorganism in the quality improver process; When the content of alcohol is too much, alcohol flavor grow.By share alcohol such as ethanol, can further improve storage stability.
Need to prove, as required in the scope of not damaging effect of the present invention, food of the present invention with can also add in the quality improver except that above-mentioned emulsifying agent (for example, lecithin, lysolecithin, monoglyceride, sorbitan aliphatic ester, methyl glycol fatty acid ester etc.), starch (for example, native starches such as cornstarch, wheaten starch, rice starch, tapioca, amylomaize, waxy corn starch, sago starch, farina, amylum marantae, sweet potato starch; Modified starches such as esterification starch, etherification starch, crosslinked starch, periodate oxidation starch, hydroxypropyl starch (
Worker Lake powder); Producing starch such as spheroidizing starch, alphalysed starch, humid heat treatment starch etc.), organic acid (for example, fumaric acid, butanedioic acid, citric acid, tartaric acid, diacetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid etc.), grease (for example, corn oil, rapeseed oil, rice bran oil, olive oil, sesame oil, soybean oil, camellia oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, butterfat etc.), lipoprotein (for example, the mixture of lactalbumin, lecithin and water; The mixture of yolk protein, lecithin and water; The mixture of soybean protein, lecithin and water; The mixtures of zein, Phospholipids and water etc.), alkaline reagent (for example, alkaline salts such as sodium carbonate, potash, sodium acid carbonate, calcium carbonate, sodium hydrogen phosphate, sodium phosphate, dipotassium hydrogen phosphate, potassium phosphate, sodium polyphosphate, natrium citricum, sodium lactate), the known compounding ingredient of low molecule gelatin, VC palmitate, sweet taste material, spices (for example, flores aurantii water, butter essence, milk-taste essence etc.), vitamin, antioxidant etc. itself.
The food that contains mentioned component is with in the quality improver, and surplus portion is generally water.Food is generally 20～95 quality %, is preferably 30～90 quality % with the content of water in the quality improver.When the content of water was very few, food caused the operation deterioration with the viscosity increase of quality improver; When the content of water is too much, reduce because emulsifying agent or gel form amount of substance, food may weaken with the effect of quality improver.
Preparation method with quality improver is not particularly limited to food of the present invention, can be arbitrary method, gets final product so long as can mix the method for mentioned component.Specifically, for example can make by the following method.
At first, use emulsifying agent, prepare the w/o type emulsion, this w/o type emulsion is added gel form in the water swelling liquid of material, stir, obtain mixed liquor water and oil phase emulsification.Herein, when using glucomannans to form material, contain alkaline reagent at the aqueous phase that forms the w/o type emulsion in advance and get final product as gel.Need to prove that the emulsifying agent that is used for the w/o type emulsion is not the emulsifying agent that forms layered structure.In addition, prepare the aqueous dispersions that has formed layered structure by organic acid mono-glyceride etc. again.When preparing this aqueous dispersions,, preferably contain other emulsifying agents in advance in order to make the layer structure stabilisation.This aqueous dispersions of preparing is joined in the above-mentioned mixed liquor, stir, make the food quality improver thus.
Perhaps, as additive method, in the aqueous dispersions that has formed layered structure by organic acid mono-glyceride etc., mix by making glucomannans be scattered in the formed dispersion liquid of grease, in this mixed liquor, add and above-mentioned w/o type emulsion and the emulsifier aqueous solution of similarly preparing, stir.
In addition, also add liquid glucose as required, stir.Stirring condition is not particularly limited, for example uses propeller mixer etc. slowly to stir and get final product.Temperature when stirring (mixing) is generally 30～90 ℃, is preferably 40～60 ℃.
At this moment, by alcohol and/or other compositions such as interpolation ethanol, can make the quality improver that is fit to each food properties.
The interpolation of above-mentioned each composition is an example of the specific embodiment in proper order, is not limited to this.
Food of the present invention can use board-like sterilization machine etc. to carry out general pasteurization etc. after preparation with quality improver as required, and the modifying agent as the mouthfeel or the rerum natura of diet product is used for various diet product.
Next, food of the present invention is described.Food of the present invention is characterised in that it contains above-mentioned food quality improver.As food, can enumerate for example Bread and Pastries, snack categories, non-staple foodstuff class, filling subclass, Noodles, Japanese snack categories, aquatic products processing category etc.
Food with the addition of quality improver in food with respect to food total amount (100 quality %) be generally 0.1～50 quality %, be preferably 1～30 quality %, 2～10 quality % more preferably.Adding food of the present invention in such food comprises with the adding method of quality improver: in wheat flour etc., directly mix, rub into adding behind dough/pasta, the dilute with water, or the like.
Food of the present invention can be adjusted the content of above-mentioned each composition according to the characteristic of each food with quality improver, makes more suitable quality improver thus.Below, the optimal way when being applied to various food, its effect etc. describe.
Need to prove that hereinafter, " content " of each composition is meant the content of this composition in food usefulness quality improver, food is meant the addition of the total amount (100 quality %) with respect to this food with " addition " of quality improver.
(1) Japanese, Western-style pastry class
Among the present invention, Japanese, Western-style pastry class comprises that all are commonly referred to as the dessert of Japanese dessert or Western-style pastry.
As Japanese, Western-style pastry class quality improver, preferred composition and content are as follows.As the emulsifying agent except that the emulsifying agent that forms layered structure, preferred polyglyceryl fatty acid ester, its content are preferably 0.001～10 quality %, 0.003～3 quality % more preferably.As carbohydrate, preferred oligosaccharides, its content is preferably 10～90 quality %, 50～80 quality % more preferably.Form material as gel, preferably glucomannan, its content are preferably 0.1～1 quality %, 0.3～0.8 quality % more preferably.As the emulsifying agent that forms layered structure, preferred mono succinate glyceride, its content are preferably 0.01～20 quality %, 0.02～5 quality % more preferably.
In addition, as other compositions, preferably contain starch 0.1～5 quality %, grease (for example corn oil) 0.1～5 quality %, alkaline reagent (Na
3PO
412H
2O and Na
4P
2O
7) 0.01～3 quality %, VC palmitate 0.0001～1 quality %, spices (for example flores aurantii water) 0.001～1 quality % etc.
And surplus portion is generally water, and its content is preferably 20～50 quality %, 25～40 quality % more preferably.
The addition of above-mentioned quality improver in Japanese, Western-style pastry class is preferably 0.1～50 quality %, 1～30 quality % more preferably.
By in Japanese, Western-style pastry class, using above-mentioned quality improver, given play to following effect.
(1) gives deep freeze resistance, cold resistance and prevent the mouthfeel deterioration.
(2) strengthen taste (egg taste).
(3) prevent the aging of starch.
(4) improve moisture retention.
(5) shape-retaining ability of O/W type cream (ice cream, soft ice cream) and the improvement of mouthfeel.
(2) filling class
Among the present invention, the filling class is meant and comprises that all are commonly referred to as the food of filling.As filling class quality improver, preferred composition and content are as follows.
As the emulsifying agent except that the emulsifying agent that forms layered structure, preferably contain sucrose fatty ester and polyglyceryl fatty acid ester the two.The content of sucrose fatty ester is preferably 0.001～10 quality %, 0.05～5 quality % more preferably.The content of polyglyceryl fatty acid ester is preferably 0.001～10 quality %, 0.003～3 quality % more preferably.As carbohydrate, preferred oligosaccharides, its content is preferably 10～90 quality %, 40～70 quality % more preferably.Form material as gel, preferably glucomannan, its content are preferably 0.1～1 quality %, 0.3～0.8 quality % more preferably.As the emulsifying agent that forms layered structure, preferred mono succinate glyceride, its content are preferably 0.01～20 quality %, 0.02～5 quality % more preferably.
In addition, as other compositions, preferably contain grease (for example corn oil) 0.1～5 quality %, lipoprotein (for example mixture of milkiness albumen, lecithin and water) 0.001～1 quality %, alkaline reagent (Na
3PO
412H
2O and Na
4P
2O
7) 0.01～3 quality %, VC palmitate 0.0001～1 quality %, spices (for example flores aurantii water) 0.001～1 quality % etc.
And surplus portion is generally water, and its content is preferably 20～60 quality %, 30～50 quality % more preferably.
The addition of above-mentioned quality improver in the filling class is preferably 0.1～50 quality %, 1～30 quality % more preferably.
By in the filling class, using above-mentioned quality improver, given play to following effect.
(1) the dehydration phenomenon that freezing-inhibiting transportation etc. causes when thawing.
(2) improve mouthfeel deterioration and the taste deterioration that age of starch causes.
(3) improve tone (black, occur gloss).
The drying of (hotting plate the back) when (4) preventing the stuffing-wrapping machine operation.
(5) prevent caking (candyization and become big particle).
(3) Bread and Pastries
Among the present invention, Bread and Pastries are meant and comprise that all are commonly referred to as the food of bread.As the Bread and Pastries quality improver, preferred composition and content are as follows.
As the emulsifying agent except that the emulsifying agent that forms layered structure, preferably contain sucrose fatty ester and polyglyceryl fatty acid ester the two.The content of sucrose fatty ester is preferably 0.001～10 quality %, 0.05～5 quality % more preferably.The content of polyglyceryl fatty acid ester is preferably 0.001～10 quality %, 0.003～3 quality % more preferably.As carbohydrate, preferred oligosaccharides, its content is preferably 10～70 quality %, 20～50 quality % more preferably.Form material as gel, preferably glucomannan, its content are preferably 0.1～3 quality %, 0.5～2 quality % more preferably.As the emulsifying agent that forms layered structure, preferred mono succinate glyceride, its content are preferably 0.01～20 quality %, 0.02～5 quality % more preferably.
In addition, as other compositions, preferably contain starch 1～5 quality %, organic acid (for example fumaric acid) 0.01～5 quality %, low molecule gelatin 0.01～5 quality %, grease (for example corn oil) 0.1～5 quality %, lipoprotein (for example mixture of milkiness albumen, lecithin and water) 0.01～10 quality %, alkaline reagent (Na
3PO
412H
2O and Na
4P
2O
7) 0.01～6 quality %, VC palmitate 0.0001～1 quality %, spices (for example flores aurantii water) 0.001～1 quality % etc.
And surplus portion is generally water, and its content is preferably 20～90 quality %, 40～80 quality % more preferably.
The addition of above-mentioned quality improver in Bread and Pastries is preferably 0.01～50 quality %, 0.1～20 quality % more preferably.
By in Bread and Pastries, using above-mentioned quality improver, given play to following effect.
(1) fragrance continues and cures manifesting and continuing of smell.
(2) improve mechanical endurance (prevent dough/pasta attached to mechanically) and give moisture feeling.
(3) improve the taste that the gas confining force of freezing bread dough brings and increase volume.
(4) suppress age of starch by staggered, the raising water-retaining property of strengthening gluten.
(4) Noodles
Among the present invention, Noodles comprises that all are commonly referred to as the food of noodles.As the Noodles quality improver, preferred composition and content are as follows.
As the emulsifying agent except that the emulsifying agent that forms layered structure, preferably sucrose fatty acid ester, its content are preferably 0.001～10 quality %, 0.05～5 quality % more preferably.Form material as gel, preferably glucomannan, its content are preferably 0.1～5 quality %, 0.5～3 quality % more preferably.As the emulsifying agent that forms layered structure, preferred mono succinate glyceride, its content are preferably 0.01～20 quality %, 0.02～5 quality % more preferably.
In addition, as other compositions, preferably contain starch 1～5 quality %, grease (for example corn oil) 0.1～5 quality %, lipoprotein (for example mixture of milkiness albumen, lecithin and water) 0.001～1 quality %, alkaline reagent (Na
3PO
412H
2O and Na
4P
2O
7) 0.01～6 quality % etc.
And surplus portion is generally water, and its content is preferably 30～99 quality %, 50～95 quality % more preferably.
The addition of above-mentioned quality improver in Noodles is preferably 0.1～50 quality %, 1～30 quality % more preferably.
By in Noodles, using above-mentioned quality improver, given play to following effect.
(1) improves mouthfeel (very smooth when swallowing, as to improve elastic force etc.).
(2) suppress through the time change (sending out the stripping of a small bay in a river, starch etc. when suppressing boiling).
(3) cold resistance, deep freeze resistance (suppressing the aging of starch).
(4) micro-wave oven patience.
(5) the manifesting of taste (taste that wheat flour is original).
(6) raising of mechanical endurance (prevent dough/pasta attached to mechanically).
(7) improvement of adhesion inhibiting properties.
(5) aquatic products processing category
Among the present invention, the aquatic products processing category is meant and comprises that all are commonly referred to as the food of aquatic products processing product.As aquatic products processing category quality improver, preferred composition and content are as follows.As the emulsifying agent except that the emulsifying agent that forms layered structure, preferably sucrose fatty acid ester, its content are preferably 0.001～10 quality %, 0.05～5 quality % more preferably.As carbohydrate, preferred oligosaccharides, its content is preferably 10～70 quality %, 20～50 quality % more preferably.Form material as gel, preferably glucomannan, its content are preferably 0.1～5 quality %, 0.5～3 quality % more preferably.As the emulsifying agent that forms layered structure, preferred mono succinate glyceride, its content are preferably 0.01～20 quality %, 0.02～5 quality % more preferably.
In addition, as other compositions, preferably contain starch 1～5 quality %, grease (for example corn oil) 0.1～5 quality %, alkaline reagent (Na
3PO
412H
2O and Na
4P
2O
7) 0.01～6 quality % etc.
And surplus portion is generally water, and its content is preferably 20～90 quality %, 40～70 quality % more preferably.
The addition of above-mentioned quality improver in the aquatic products processing category is preferably 0.1～50 quality %, 1～30 quality % more preferably.
By in the aquatic products processing category, using above-mentioned quality improver, given play to following effect.
(1) soft and mouthfeel springy.
(2) fish meat puree that grade is low also can obtain the quality identical with marine fish meat puree.
(3) improvement of taste.
(4) cost reduces (even increase water, also can access the processed goods of deep freeze resistance, mouthfeel, taste excellence).
(6) other foodstuffs
Food of the present invention has the tunicle function with quality improver, and can use with following function: (1) keeps the freshness of fruit, vegetables, meat, fish, flower etc.; Well-done when (2) preventing to boil vegetables, prevent variable color, keep taste and nutrient; (3) prevent the variable color of fermented food, prevent to dewater (kimchi, pickles) etc.
And, food of the present invention has grease with quality improver and replaces function, and can be used for following function: (1) replace being used for thousand layers of shortcake (Puff Pastry), crisp skin (Flaky Pastry) etc. the grease function (improve dough/pasta extensibility, prevent to shrink and the reduction heat); (2) replace the injection grease (improve caking property and reduce heat) etc. of ham, sausage etc.
Addition in these foodstuffs and using method etc. are not particularly limited, and employing is suitable as the food of object and the amount and the method for its application target gets final product.
Embodiment
Below, the present invention will be described in more detail by embodiment, the present invention only otherwise exceed its main points, it is explained and just is not limited to following embodiment.
Need to prove that in the following experimental example, only the butanedioic acid glyceryl monostearate is the emulsifying agent of the formation layered structure among the present invention, emulsifying agent in addition all is equivalent to other emulsifying agents among the present invention.
The evaluation of (experimental example 1) filling
1. the food preparation of quality improver A
Make glucomannans (" RHEOLEX RS " that clear water chemistry society makes) 2.1g swelling in running water 219.94g, add flavoring formulation (" flores aurantii water AS-1671 " that the emerging product of consonance spices society makes) 0.042g and ethanol 0.021g, stir.On the other hand, in corn oil 83.77g, disperse lipoprotein (by following method preparation) 25.13g, mix Na
3PO
412H
2O 4.188g and Na
2P
2O
70.084g be dissolved in the resulting aqueous solution among the running water 86.289g, add VC palmitate (" PVC タ ミ Application C パ Le ミ テ one ト " that Mitsubishi Chemical food society makes) 0.05g and polyglyceryl fatty acid ester (" Sunsoft 818SK " that sun chemistry society makes) 0.503g, utilize homomixer to carry out emulsification in 40 ℃, prepare the w/o type emulsion.
8.36g among this w/o type emulsion is mixed in glucomannans swelling liquid, utilizes homomixer evenly to mix, obtain mixed liquor.
In addition, making butanedioic acid glyceryl monostearate (Hua Wangshe make " STEP SS ") 0.42g and HLB value is that 11 sucrose stearate (" the Ryoto Sugar Ester S-1170 " of the manufacturing of Mitsubishi Chemical food society) 0.7g is scattered among the running water 48.4g, be warming up to 60 ℃ when stirring, form the layered structure of mono succinate glyceride, after joining the dispersion liquid of this layered structure in the above-mentioned mixed liquor, mix maltose syrups (" MC-45 " that japanese food chemical industry society makes) 294g and oligosaccharides (" Off ジ オ リ go #360 " that japanese food chemical industry society makes) 126g again, stir, prepare food quality improver 700g.With this food quality improver is food quality improver A.Need to prove that food is undertaken by polarized light microscope observing with being confirmed to be of the layered structure of the mono succinate glyceride among the quality improver A.
The preparation method of＜lipoprotein 〉
＜prescription 〉
Milkiness albumen (" サ Application ラ Network ト N-21 " that sun chemistry society makes) 32.1%
Soybean lecithin (Tsuji system oil society makes) 12.9%
Running water 55.0%
Need to prove,, use the running water (following experimental example too) in Heng Bang city, Prefectura de Kanagawa as running water.
＜method for making 〉
(1) utilizes TK homomixer (6000rpm * 5min) " サ Application ラ Network ト N-21 " is scattered in the running water in 37～38 ℃.
(2) again in 37～38 ℃ of adding soybean lecithins, utilize TK homomixer (6000rpm * 5min) disperse.
(3) be packed into 4 150ml plastic containers, stored refrigerated.
2. the preparation of filling and evaluation
Mixing in burning well-done filling with respect to total amount is 1.5% above-mentioned food quality improver, produces Brix (the quality % concentration of the sucrose that contains in the filling) and be 55 black sweetened bean paste stuffing (filling A).For this filling A and following filling B～D, the situation when firm manufacturing is finished is implemented outward appearance and is observed.Its evaluation result is listed in table 1.
And, in-30 ℃ of freezing preservations after 1 month, for (the filling A～D), estimate the personnel sensory evaluation of the sample after thawing with 12.Its evaluation result is listed in table 2.
Need to prove that the numeral in the table 2 is a pricer number in each sensory test.
Need to prove (the filling A～D) as follows respectively of the sample in table 1 and the table 2.
Embodiment 1 (filling A): the black sweetened bean paste stuffing of making in the said method.
Comparative example 1 (filling B): do not add the food quality improver, add 3.0 quality % trehaloses, the black sweetened bean paste stuffing that produces with respect to the total amount of filling.
Comparative example 2 (filling C): do not add the food quality improver, the black sweetened bean paste stuffing that utilizes method same as described above to make.
Comparative example 3 (filling D):, add 1.5 quality % food with quality improver B (utilize the food quality improver of following method preparation, disclose the embodiment 2 of No. 2008/068890 brochure with reference to the world), the black sweetened bean paste stuffing that produces with respect to the total amount of filling.
3. the food preparation of quality improver B
Is that 11 sucrose stearate (" Ryoto Sugar Ester S-1170 " that Mitsubishi Chemical food society makes) 35g is scattered among the ethanol 50g in room temperature with the HLB value, thereafter, with be heated to the oligosaccharides aqueous solution after 75 ℃ (three and starch industry society " オ リ go ト one ス " that make) 680g and mix, stirred 30 minutes.On the other hand, 35g is dispersed among the deionized water 200g with butanedioic acid glyceryl monostearate (" STEP SS " that Hua Wangshe makes), is warming up to 60 ℃, stirs simultaneously, obtains the aqueous dispersions of layered structure.Above-mentioned oligosaccharides liquid is cooled to 55 ℃, adds the aqueous dispersions of the layered structure of above-mentioned mono succinate glyceride, carry out stirring in 20 minutes.Next, be cooled to 45 ℃, prepare 1000g food quality improver B thus.Need to prove that food is undertaken by polarized light microscope observing with being confirmed to be of the layered structure of the mono succinate glyceride among the quality improver B.
[table 1]
| Sample | Observed result when comparing with filling C | |
| Embodiment 1 | Filling A | Color is black, glossy, water is tender |
| Comparative example 1 | Filling B | Black, but matt |
| Comparative example 2 | Filling C | Benchmark |
| Comparative example 3 | Filling D | Color is turned white a bit, tarnish |
[table 2]
*) evaluation result is identical, can't differentiate.
By the result of table 1 and table 2 as can be known, be added with food of the present invention with the black sweetened bean paste stuffing A of the quality improver black sweetened bean paste stuffing B～D than other, color is black, and is glossy, mouthfeel is excellent, has kept moisture feeling and pliability.
The evaluation of (experimental example 2) foaming whipping cream
4. the food preparation of quality improver C
In the 500ml beaker, take by weighing running water 141.8g, when utilizing the TK homomixer to stir, add among glucomannans (" RHEOLEX RS " that the clear water chemistry society makes) 2.31g, further stir, add starch (manufacturing of japanese food processing society, ネ オ PVC ス T-100) 6.72g simultaneously, evenly disperse.Add flavoring formulation (" flores aurantii water AS-1671 " that the emerging product of consonance spices society makes) 0.042g and ethanol 0.021g therein, stir simultaneously, obtain mixed liquor.
In addition, butanedioic acid glyceryl monostearate (" STEP SS " that Hua Wangshe makes) 0.44g is scattered among the running water 48.4g, be warmed up to 60 ℃ when stirring, form the layered structure of mono succinate glyceride, the dispersion liquid of this layered structure is joined in the above-mentioned mixed liquor.Again maltose syrups (" MC-45 " that japanese food chemical industry society makes) 343g and oligosaccharides (" Off ジ オ リ go #360 " that japanese food chemical industry society makes) 147g are mixed the back and add, obtain layered structure and contain liquid.
On the other hand, in corn oil 89.05g, add polyglyceryl fatty acid ester (" Sunsoft 818SK " that sun chemistry society makes) 0.61g, use the TK homomixer, after 80 ℃ of dissolvings, cool the temperature to 60 ℃, add VC palmitate (" PVC タ ミ Application C パ Le ミ テ one ト " that Mitsubishi Chemical food society makes) 0.06g again and make its dispersion.To wherein adding Na bit by bit
3PO
412H
2O 5.1g and Na
2P
2O
70.5g be dissolved in the resulting aqueous solution among the running water 104.68g, utilize homomixer to carry out stirring in 15 minutes with 5000rpm, obtain the W/O emulsion.
6.87g among the resulting W/O emulsion is joined above-mentioned layered structure contain in the liquid, use the TK homomixer, evenly disperse, obtain mixture 700g.Need to prove that food is undertaken by polarized light microscope observing with being confirmed to be of the layered structure of the mono succinate glyceride among the quality improver C.
5. the preparation and the evaluation of foaming whipping cream
(society of VAAM makes, ten Wins Off レ Star シ ユ, 100 (trade names): butter oil 47%) add the food quality improver among 191.9g, 30% synthetic cream (manufacturing of Megmilk society, butter oil 30%) 89.1g and the berry sugar 89.1g at pure whipped cream, when the metal alms bowl being cooled off with the ice of pulverizing, utilize the precious mixer in kitchen under the condition of 150rpm, to break into pasty state, break into pasty state fully with 3.5 minutes times, said process is confirmed.Need to prove, add 1% or 3% food quality improver, estimate respectively with respect to total amount.
As the food quality improver,, utilize following method to carry out the mensuration of conformality, dehydration test and hardness for foaming whipping cream that uses food to obtain with quality improver A, B or C and the foaming whipping cream that does not add food usefulness quality improver.The results are shown in table 3.
The proterties of＜foaming whipping cream and conformality test 〉
The whipping cream that will the foam piping bag of packing into is extruded horizontal 3, vertical 4 respectively and is amounted to 12, each about 5g on two pallets of the square stainless steel of 20cm * 15cm.The proterties of foaming whipping cream utilized following benchmark to judge when visualization was extruded.
A: the shape maintains original state after extruding, the edge distinctness of the leading section of extruding.
B: the shape after extruding can not get keeping, and the edge of the leading section of extruding is not distinct yet.
In the conformality test, in two pallets one tilts 30 ° angle by standing with long side direction, and another pallet level leaves standstill.Both cover with the not influence of wind-engaging above all inciting somebody to action in advance, and are every through 1hr, confirm the shape of foaming whipping cream.The shape of the foaming whipping cream on the pallet that leaves standstill with respect to level was confirmed (beginning the is collapse obliquely) time that changing appears in the shape of the foaming whipping cream on the pallet that tilts.Among extrude 12 the foaming whipping creams as long as 1 distortion occurs, just with time of its distortion as this time.Need to prove, test in 20 ℃ and carry out.
＜dehydration test 〉
After clamp-oning foaming whipping cream about 29～32g in the cylindric mould of diameter 60mm * height 35mm on being positioned over the stainless steel wire netting of 10 purposes, mold removal lentamente.With its together with the wire netting mounting on funnel stand, will be recovered in the graduated cylinder by the water deviate from of foaming whipping cream by funnel.Whether affirmation in per 30 minutes dewaters, and the time that begins to accumulate in graduated cylinder with water is as dewatering time.Need to prove, test in 20 ℃ and carry out.
＜hardness is measured 〉
In the cup of diameter 5.5cm, capacity 100ml, add the foaming whipping cream, use flow graph (" RHEO METER CR-500DX " that SunKagaku society makes), with the speed of 5mm/min 45 ° of poppet adapters are pressed in the foaming whipping cream, measure the stress that is pressed into when the upper surface of the upper surface of awl and cream is in same horizontal plane.Numerical value is the mean value of n=3.Need to prove that the hardness of foaming whipping cream most preferably is 150～200N degree.
[table 3]
As shown in Table 3, and do not contain food with the situation of quality improver or contain food and compare with the situation of quality improver B, contain food with quality improver A or food under the situation with quality improver C, conformality and hardness are significantly good.And, for dewatering time, compare with the situation of quality improver with not containing food, also significantly good.
The evaluation of (experimental example 3) poultry meat hamburger patty
6. the food preparation of quality improver D
Lipoprotein 10.5g is dispersed among the running water 35g, the stirrer paddle of anchor type is installed on motor, when stirring, add following material successively, obtain mixture with 150rpm.Need to prove that the preparation of lipoprotein is identical with quality improver A with food.
(1) make starch (manufacturing of japanese food processing society, ネ オ PVC ス T-100 (trade name)) 15.68g be scattered in the dispersion liquid that obtains among the running water 70.7g
(2) flavoring formulation (manufacturing of the emerging product of consonance spices society, " flores aurantii water AS-1671 ") 0.041g and ethanol 0.021g
(3) in 70 ℃ of solution that fumaric acid (Kawasaki changes into industrial society and makes) 0.7g heating for dissolving is obtained in running water 150g
(4) will hang down the solution that molecule gelatin (manufacturing of Nitta Gelatin society, IXOS HDL-50F) 0.7g heating for dissolving obtains in 60 ℃ in running water 70g
(5) butanedioic acid glyceryl monostearate (Hua Wangshe make " STEP SS ") 0.42g is scattered among the running water 66.1g, stirs the dispersion liquid of the layered structure that is warmed up to 60 ℃ and the mono succinate glyceride that forms down
(6) mixture of maltose syrups (" MC-45 " that japanese food chemical industry society makes) 147g and oligosaccharides (" Off ジ オ リ go #360 " that japanese food chemical industry society makes) 63g
Resulting mixture is transferred to kneader, mixing with 47rpm, to wherein adding, further fully mixing by glucomannans (" RHEOLEX RS " that clear water chemistry society makes) 10.77g and corn oil 14.32g are mixed the material that obtains.
On the other hand, in corn oil 82.97g, add polyglyceryl fatty acid ester (" Sunsoft 818SK " that sun chemistry society makes) 0.611g, utilize homomixer to dissolve in 80 ℃.After it is cooled to 60 ℃, add VC palmitate (" PVC タ ミ Application C パ Le ミ テ one ト " that Mitsubishi Chemical food society makes) 0.032g again, make its dispersion.Pass through Na to wherein mixing
3PO
412H
2O6.62g and Na
2P
2O
70.662g be dissolved in the resulting aqueous solution among the running water 109.15g, utilize homomixer, carry out stirring in 15 minutes in 5000rpm, obtain the W/O emulsion.
Making HLB is that 11 sucrose stearate (" Ryoto Sugar Ester S-1170S " that Mitsubishi Chemical food society makes) 0.1g is dispersed among the running water 0.5g, be warming up to 60 ℃, obtain dispersion liquid, in this dispersion liquid, add the 12.53g among the above-mentioned W/O emulsion again, after being pre-mixed, it is joined in the mixture in the kneader.Thereafter, in 60 ℃ mixing 30 minutes, be warming up to 80 ℃ again after mixing 15 minutes, obtain mixture 700g thus.Need to prove that food is undertaken by polarized light microscope observing with being confirmed to be of the layered structure of the mono succinate glyceride among the quality improver D.
7. the preparation and the evaluation of poultry meat hamburger patty
With onion 166.7g chopping, stir fry in oil to variable color with salad, spread on the plate and cool off.In the metal alms bowl with the onion of the mixed meat paste 550g of ox, pork, above-mentioned stir-fry, add together with the moistening rusk 25g of milk, egg 83.3g, pepper 0.8g, nutmeg 1.7g, salt 5.8g.To wherein adding food, stir fully with hand with quality improver 41.7g (addition 4.8%).The meat base energetically after, be divided into every 100g portion, in the time of deaeration, be configured as the elliptical shape of 120mm * 90mm * thick 13mm.Hamburger patty mounting after being shaped on wire netting, in 230 ℃ of bakings 8 minutes, after the cooking, is cooled off.With resinous bag with its vacuum packaging, be refrigerated to-40 ℃ with the IQF machine after, be transferred to home-use refrigerator-freezer, freezing 2 weeks of preservation.
For hamburger patty that uses food to obtain with quality improver as food with quality improver D or B and the hamburger patty that does not use food usefulness quality improver,, carry out weight change, hardness mensuration and sensory evaluation after the baking according to following method.The results are shown in table 4.
Weight change after the＜baking 〉
Weight before the baking of mensuration hamburger patty and the weight after the baking are utilized and are calculated weight change with following formula.Each sample is got the mean value of n=5.
Weight change (%)=(weight before the weight/baking after the baking) * 100
The mensuration of＜hardness 〉
Use flow graph (" RHEO METER CR-500DX " that Sun Kagaku society makes),, under the condition of " pattern: 1 ", the adapter of 50mm * 50mm is pressed into the central portion of poultry meat hamburger patty with the speed of 5mm/min.Adapter entered apart from (mm) when each sample determination stress was reached 20N.It is big more to enter distance, means that hamburger patty is soft more gentle.Need to prove, be determined under the 2 following conditions and carry out.
(1) the intact hamburger patty of baking just
(2) hamburger patty after freezing 2 weeks is taken out from refrigerator-freezer, with the sample of micro-wave oven heating after 3 minutes of 600W
＜sensory evaluation 〉
The hamburger patty in freezing 2 weeks is taken out from refrigerator-freezer, ask 12 evaluation personnel that the hamburger patty of micro-wave oven heating after 3 minutes with 600W tasted, estimate by following benchmark, calculate its mean value from the aspect of soft sense, succulence sense.
Metewand: good=5, good=4, common=3, poor slightly=2, poor=1 slightly
[table 4]
As shown in Table 4, and do not contain food with the situation of quality improver or contain food and compare with the situation of quality improver B, contain under the situation of food with quality improver D, the weight change during baking is little.And, the result who measures by hardness as can be known, after the baking just, under any one situation after heating again of micro-wave oven heating back, micro-wave oven, all be to contain food is keeping the best with the situation of quality improver D pliability.In addition, by the result of sensory evaluation as can be known, even after freezing preservation is thawed, contain under the situation of food with quality improver D, mouthfeel is also good.
The evaluation of (experimental example 4) noodles
8. the food preparation of quality improver E
Lipoprotein 1.05g is scattered among the running water 252.04g, the stirrer paddle of anchor type is installed on motor, when stirring, add following material successively, obtain mixture with 150rpm.Need to prove that the preparation of lipoprotein is identical with quality improver A with food.
(1) make starch (manufacturing of japanese food processing society, ネ オ PVC ス T-100 (trade name)) 15.68g be dispersed in the dispersion liquid that obtains among the running water 260g
(2) butanedioic acid glyceryl monostearate (Hua Wangshe make " STEP SS ") 0.42g is dispersed among the running water 66.1g, stirs the dispersion liquid of the layered structure that is warmed up to 60 ℃ and the mono succinate glyceride that forms down
Resulting mixture is moved in the kneader, mixing with 47rpm, to wherein adding, further fully mixing by glucomannans (" RHEOLEX RS " that clear water chemistry society makes) 16.17g and corn oil 21.56g are mixed the material that obtains.
Making HLB is that 11 sucrose stearate (" Ryoto Sugar Ester S-1170S " that Mitsubishi Chemical food society makes) 0.7g is dispersed among the running water 35g, be warmed up to 60 ℃ and obtain dispersion liquid, in above-mentioned mixing thing, add this dispersion liquid, add again and pass through Na
3PO
412H
2O 0.41g and Na
2P
2O
70.04g in 60 ℃ of heating for dissolving resulting aqueous solution in running water 30g.In 60 ℃ mixing 30 minutes, be warming up to 80 ℃ again after mixing 15 minutes, obtain mixture 700g thus.Need to prove that food is undertaken by polarized light microscope observing with being confirmed to be of the layered structure of the mono succinate glyceride among the quality improver E.
9. noodle preparation and evaluation
100 parts of wheat flours, 26 parts in running water, 1 part of salt, food are dropped into vacuum mixer for 1 part with quality improver, mix to chunky shape (coarse grain shape), this mixture is rolled into successively the thickness of 10mm, 5mm, 3mm.It is twisted on the roller, and the system of at room temperature waking up utilized noodle machine to make noodles after 40 minutes, utilized 98 ℃ air drier to carry out drying.Resulting noodles were at room temperature left standstill 2 hours.
For noodles that use food to obtain with quality improver as food with quality improver E or B and the noodles that do not add food usefulness quality improver, the method below the utilization is estimated the proterties of boiling face and the intensity of noodles.The results are shown in table 5.
＜boil the proterties evaluation of face 〉
After boiling face, when transferring in the plate back and pick up noodles with chopsticks when picking up well-done noodles with chopsticks and with noodles, the state that two kinds of situations of visualization cook noodle is judged by following benchmark.
A: no matter be well-done noodles, still move to the noodles in the plate, all noodles can be picked up separately one by one.
B: if well-done noodles just mix and can not separate one by one without chopsticks, the noodles that move in the plate become to stick together, and can not untie one by one.
The intensity of＜noodles 〉
Boil with hot water and to get noodles after 3 minutes, use flow graph (" RHEO METER CR-500DX " that Sun Kagaku society makes), under the condition of " pattern: 1 " noodles are being twisted on the tension test usefulness accessory (No.36), and make and be about 30mm between chuck, speed with 60mm/min is carried out tension test, measures fracture strength.Each sample is got the mean value of n=10.
[table 5]
| The food quality improver | Boil the proterties of face | Fracture strength (N) | |
| Embodiment 7 | E | A | 0.92 |
| Comparative example 9 | Do not have | B | 0.51 |
| Comparative example 10 | B | B | 0.49 |
As shown in Table 5, and do not contain food with the situation of quality improver or contain food and compare with the situation of quality improver B, contain under the situation of food with quality improver E, the proterties of boiling face is good, and the fracture strength height, so the elasticity excellence.
Industrial applicibility
Food of the present invention is simple with the manufacture method of quality improver, storage stability also excellent, in adding various food to the time, can long term maintenance mouthfeel and taste after just processing or the cooking, be useful as the quality improver of Bread and Pastries, snack categories, non-staple foodstuff class, filling subclass, Noodles, Japanese snack categories, aquatic products processing category etc.
Need to prove, the full content of Japanese patent application 2008-129354 number specification, claims and summary submitting on May 16th, 2008 is quoted so far, charge to the application as the disclosure of specification of the present invention.
Claims (11)
1. a food quality improver is characterized in that, this food contains emulsifying agent with quality improver and gel forms material, and this emulsifying agent forms layered structure.
2. food quality improver as claimed in claim 1, wherein, the layered structure of described emulsifying agent is formed by organic acid mono-glyceride.
3. food quality improver as claimed in claim 1 or 2, wherein, described emulsifying agent contains sucrose fatty ester and/or polyglyceryl fatty acid ester.
4. food quality improver, it is characterized in that, this food contains emulsifying agent with quality improver and gel forms material, and this emulsifying agent contains organic acid mono-glyceride and the emulsifying agent except that organic acid mono-glyceride, and organic acid mono-glyceride forms layered structure.
5. food quality improver as claimed in claim 4, wherein, described emulsifying agent except that organic acid mono-glyceride contains sucrose fatty ester and/or polyglyceryl fatty acid ester.
6. as each described food quality improver of claim 1～5, wherein, it is glucomannans that described gel forms material.
7. as each described food quality improver of claim 1～6, wherein, this food also contains carbohydrate with quality improver.
8. as each described food quality improver of claim 2～7, wherein, described organic acid mono-glyceride obtains by making the reaction of organic acid acid anhydrides and glycerine monofatty ester.
9. as each described food quality improver of claim 2～8; wherein, the organic acid that constitutes described organic acid mono-glyceride is at least a organic acid that is selected from the group of being made up of butanedioic acid, citric acid, tartaric acid, diacetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid and fumaric acid.
10. as each described food quality improver of claim 5～9, wherein, the content that gel forms material is 0.01 quality %～10 quality %, the content of organic acid mono-glyceride is 0.01 quality %～50 quality %, and the content of the emulsifying agent except that organic acid mono-glyceride is 0.001 quality %～50 quality %.
11. a food is characterized in that, this food contains each described food quality improver of claim 1～10.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008129354 | 2008-05-16 | ||
| JP2008-129354 | 2008-05-16 | ||
| PCT/JP2009/058939 WO2009139423A1 (en) | 2008-05-16 | 2009-05-13 | Food product conditioning agent and food product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102014661A true CN102014661A (en) | 2011-04-13 |
| CN102014661B CN102014661B (en) | 2015-09-02 |
Family
ID=41318789
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200980116620.9A Active CN102014661B (en) | 2008-05-16 | 2009-05-13 | Food quality improver and food |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5515403B2 (en) |
| CN (1) | CN102014661B (en) |
| WO (1) | WO2009139423A1 (en) |
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2009
- 2009-05-13 WO PCT/JP2009/058939 patent/WO2009139423A1/en active Application Filing
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Also Published As
| Publication number | Publication date |
|---|---|
| CN102014661B (en) | 2015-09-02 |
| WO2009139423A1 (en) | 2009-11-19 |
| JP5515403B2 (en) | 2014-06-11 |
| JP2009297024A (en) | 2009-12-24 |
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