CN103313609A - Quality-improving agent for starch-containing food and starch-containing food with improved quality - Google Patents

Quality-improving agent for starch-containing food and starch-containing food with improved quality Download PDF

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Publication number
CN103313609A
CN103313609A CN2012800055874A CN201280005587A CN103313609A CN 103313609 A CN103313609 A CN 103313609A CN 2012800055874 A CN2012800055874 A CN 2012800055874A CN 201280005587 A CN201280005587 A CN 201280005587A CN 103313609 A CN103313609 A CN 103313609A
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China
Prior art keywords
quality
starch
containing food
content
congee
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荒川亮
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Nisshin Oillio Group Ltd
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Nisshin Oillio Ltd
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)

Abstract

Provided is a quality-improving agent for a starch-containing food, which gelatinizes a starch-containing food so as to have an appropriate hardness and does not impair the favorable flavor of materials, and also provided is a starch-containing food with improved quality. The quality-improving agent for a starch-containing food of the invention contains amylase, carrageenan and calcium lactate, or amylase, xanthane gum and locust bean gum, wherein the content of the amylase is 100 to 600 U/g, the content of the carrageenan is 20 to 70 mass%, the content of the calcium lactate is 1 to 25 mass%, the content of the xanthane gum is 15 to 40 mass%, and the content of the locust bean gum is 8 to 25 mass%.

Description

Starch-containing food is with the starch-containing food of quality improver and quality-improving
Technical field
The present invention relates to a kind of starch-containing food starch-containing food of quality improver and quality-improving.
Background technology
Mistake occurs when preventing that the so-called dysphagia person who swallows the deterioration of food is at table choke, need to make ins all sorts of ways is processed into easily edible form with food materials.For example, food materials need to be chopped up or pulverize and use where necessary thickening agent or gel and the food that flexibly flocks together is provided.
When particularly providing the staple food that eats every day to dysphagia person, need to give one's full attention to its physical property.As the representative example of edible staple food every day, can enumerate congee (full congee (ratio of rice and water be taken as 1 to 5 and the congee enduring out)).For the low people of function of deglutition, sometimes be difficult to the edible remaining congee that the grain of rice is arranged.Therefore, place mixer to process the remaining grain of rice of (hereinafter referred to as stirring congee) minimizing in congee afterwards edible, that still stirs congee sticks together sense by force, is not suitable as and swallows food.So, be placed in the mixer to process and stick together sense with reduction by in congee, adding water, perhaps add water in the congee and thickening agent flocks together it, perhaps use gel to form glue, so that it is easy to eat.
But, be placed on and process in the mixer in the situation that add the material such as entry in the congee, have to increase amount, the problem that therefore exists dysphagia person to be difficult to eat up in order to absorb with the equal nutrition of the congee that does not add the materials such as entry.And, stirring the starch that contains in the congee and be subject to being attached to the impact of the saliva on the soup ladle etc. and decompose, it is aqueous that a part becomes, and this also can become the reason that causes mistake to choke.
Up to now, above-mentioned technology of sticking together sense is disclosed to be had as improving: allocating the technology (referring to patent documentation 1) of AMS, natural gellan gum and agar in full congee or Noodle, or allocated the technology (referring to patent documentation 2) of emulsifying agent and tackify polysaccharide in starchiness food.
The prior art document
Patent documentation
Patent documentation 1: No. 4541433 communique of Japan Patent
Patent documentation 2: TOHKEMY 2010-142138 communique
Summary of the invention
Technical problem
But, in above-mentioned prior art, the space of improving from hardness or the local flavor aspect of gel in addition.
Therefore, the object of the present invention is to provide a kind of with starch-containing food under the hardness of appropriateness gelation and the starch-containing food of excellent flavor that do not damage material with the starch-containing food of quality improver and quality-improving.
Technical scheme
The present invention provides a kind of starch-containing food with quality improver (1) in order to achieve the above object, it is characterized in that, contains amylase, carragheen and calcium lactate, perhaps contains amylase, xanthans and locust bean gum; Above-mentioned diastatic content is 100～600U/g, and the content of above-mentioned carragheen is 20～70 quality %, and the content of above-mentioned calcium lactate is 1～25 quality %, and the content of above-mentioned xanthans is 15～40 quality %, and the content of above-mentioned locust bean gum is 8～25 quality %.
And the present invention provides the technical scheme of following (2)～(7) in order to achieve the above object.
(2) according to the starch-containing food quality improver of record in above-mentioned (1), it is characterized in that, contain the agar of 1～20 quality %.
(3) according to the starch-containing food quality improver of record in above-mentioned (1) or (2), it is characterized in that, contain dextrin or the glucose of 25～65 quality %.
(4) according to the starch-containing food quality improver of putting down in writing in any one in above-mentioned (1)～(3), it is characterized in that, above-mentioned diastatic content is 100～500U/g, and the content of above-mentioned carragheen is 30～65 quality %, and the content of above-mentioned calcium lactate is 1～20 quality %.
(5) according to the starch-containing food quality improver of putting down in writing in any one in above-mentioned (1)～(3), it is characterized in that, above-mentioned diastatic content is 100～500U/g, and the content of above-mentioned xanthans is 18～35 quality %, and the content of above-mentioned locust bean gum is 10～23 quality %.
(6) a kind of starch-containing food is characterized in that, contains the starch-containing food quality improver of putting down in writing in any one in above-mentioned (1)～(5).
(7) according to the starch-containing food of record in above-mentioned (6), it is characterized in that, above-mentioned starch-containing food is congee.
The invention effect
According to the present invention, can provide a kind of with the gelation and do not damage the starch-containing food of material excellent flavor with the starch-containing food of quality improver and quality-improving under the hardness of appropriateness of starch-containing food.
The specific embodiment
(according to the starch-containing food quality improver of embodiment of the present invention)
Starch-containing food according to embodiment of the present invention is characterised in that with quality improver: contain amylase, carragheen and calcium lactate, perhaps contain amylase, xanthans and locust bean gum; Above-mentioned diastatic content is 100～600U/g, and the content of above-mentioned carragheen is 20～70 quality %, and the content of above-mentioned calcium lactate is 1～25 quality %, and the content of above-mentioned xanthans is 15～40 quality %, and the content of above-mentioned locust bean gum is 8～25 quality %.
As the amylase that can use among the present invention can enumerate as: from non reducing end with the beta amylase of the α of starch, amylose etc.-Isosorbide-5-Nitrae in conjunction with the circumscribed-type of decomposing with maltose unit; With the AMS of α-Isosorbide-5-Nitrae in conjunction with the endo-type of Stochastic Decomposition; Not only the glucoamylase of decomposing alpha-1,6 combination is gone back in decomposing alpha-Isosorbide-5-Nitrae combination.Above-mentioned amylase can be used separately or mixing use more than 2 kinds, but be preferably the use AMS.And, can use commercially available amylase, for example can use AMS (SIGMA company produces, and is Powdered) etc.Compare from operability with aqueous amylase and to be preferably pulverous amylase.
Contain amylase 100～600U/g at starch-containing food in quality improver.Diastatic content is preferably 100～500U/g, more preferably 150～400U/g, more preferably 200～350U/g.For example, using commercially available general amylase powder formulation (to tire: in situation 10000U/g), contain amylase powder formulation 1～6 quality % at starch-containing food in quality improver.The content of this amylase powder formulation is preferably 1～5 quality %, more preferably 1.5～4 quality %, more preferably 2～3.5 quality %.
In the situation that contain carragheen and calcium lactate, contain carragheen 20～70 quality % at starch-containing food in quality improver.The content of carragheen is preferably 25～65 quality %, more preferably 30～65 quality %, more preferably 33～60 quality %.And, contain calcium lactate 1～25 quality % at starch-containing food in quality improver.The content of calcium lactate is preferably 1～20 quality %, more preferably 1.5～20 quality %, more preferably 1.6～17 quality %.
In the situation that contain xanthans and locust bean gum, contain xanthans 15～40 quality % at starch-containing food in quality improver.The content of xanthans is preferably 18～35%, more preferably 19～34.5 quality %, more preferably 20～34 quality %.And, contain locust bean gum 8～25 quality % at starch-containing food in quality improver.The content of locust bean gum is preferably 10～23 quality %, more preferably 12～21 quality %, more preferably 13～20 quality %.
Starch-containing food of the present invention is preferably the agar that also contains 1～20 quality % with quality improver.The content of agar is 3～15 quality % more preferably, more preferably 5～15 quality %.
Starch-containing food of the present invention is preferably dextrin or the glucose that also contains 25～65 quality % with quality improver.The content of dextrin or glucose is 30～60 quality % more preferably, more preferably 33～60 quality %.From the few viewpoint of the hygroscopicity of powder, compare with glucose and to be preferably the use dextrin.
Starch-containing food according to embodiment of the present invention can be made by the raw material of above-mentioned amylase of even mixing etc. with quality improver.The method of mixing has no particular limits, and can enumerate such as the method for mixing with hand or the method for passing through to use the mixers such as ribbon stirrer, nauta mixer, stepwise mixer, drum mixer, V-Mixer.For example, in the situation that use V-Mixer, can be by raw material be mixed the starch-containing food quality improver of making present embodiment in 10 minutes under 20rpm.
Starch-containing food of the present invention can be applicable to the various starch-containing food of congee, Noodle, mixture congee, potato stewed beef etc. with quality improver, wherein be particularly suitable for using in congee.
And starch-containing food of the present invention is not limited to starch-containing food with quality improver, can be applicable to other diet product, particularly is applicable to the diet product for dysphagia person.For example, can be used in hamburger, matelote, mix in green vegetables, water, milk, fruit drink, tea beverage, sports drink, clear soup, the miso shiru etc.
(starch-containing food according to the embodiment of the present invention)
Starch-containing food according to the embodiment of the present invention is characterized in that, contains above-mentioned starch-containing food quality improver according to the embodiment of the present invention.
Can be by in objective food, adding the above-mentioned starch-containing food quality improver according to embodiment of the present invention, and mix etc. according to expectation and to operate the starch-containing food for preparing according to the embodiment of the present invention.For example, can by with objective food under the state that is heated to more than 70 ℃, add above-mentioned starch-containing food quality improver according to embodiment of the present invention, and utilize food processor etc. evenly to mix according to expectation to prepare.
With respect to objective food, the not special restriction of the addition of quality improver of the above-mentioned starch-containing food according to embodiment of the present invention.Can determine aptly according to each objective food.For example, for congee, be preferably with respect to the full congee of 100g and add above-mentioned starch-containing food according to embodiment of the present invention with quality improver (using in the situation of tiring as the amylase powder formulation of 10000U/g) 1～3g, more preferably add 1.5～2.5g, more preferably add 1.5～2.0g.That is, with respect to the full congee of 100g, be preferably the amylase 100～1500U that contains in amylase activity, more preferably contain 225～1000U, more preferably 300～700U.
(effect of embodiment of the present invention)
According to the embodiment of the present invention, can provide a kind of with the gelation under the hardness of appropriateness of starch-containing food, and not damage the starch-containing food usefulness quality improver of material excellent flavor and the starch-containing food of quality-improving.And, according to more excellent embodiment of the present invention, can access based on without the gelation that smooth gel obtains good taste and compendency is high, tack is low of harsh feeling etc. starch-containing food.Further, starch-containing food quality improver according to the embodiment of the present invention is not limited to starch-containing food, can also be used in aptly in other the diet product, therefore need not separately to use for every kind of food, has excellent convenience.
Then by embodiment the present invention is described, but the present invention is not limited to these embodiment.
Embodiment
(manufacturing of quality improver (1))
According to the proportioning mixed material of record in table 1～2, and make the quality improver of embodiment 1～6 and the AMS of comparative example 1～4 contains preparation.AMS uses powder formulation (to tire: 10000U/g).
(table 1)
Table 1
(table 2)
Table 2
Figure BDA00003523600400061
(preparation of gluey congee and evaluation (1))
According to the step of following (1)～(4), the gluey congee of Preparation Example 7～12 and comparative example 5～8 congee of the gelation ().
(1) add 1050g water after the elutriation 210g rice, soak after 30 minutes, full congee is made in boiling in electric cooker.
(2) weighing is heated to the full congee 200g of (according to the record of table 3～4) more than 80 ℃, puts into food processor (DLC-10PRO/Cuisinart company).
(3) in the full congee of 200g, add the quality improver of embodiment 1～6 or the AMS of comparative example 1～4 and contain preparation 3.0g(1.5%), in food processor, stirred 20 seconds or 60 seconds (according to the record of table 3～4).
(4) after stirring finishes, be transferred to and be cooled to 20 ℃ in the container.
(evaluation)
The gluey congee of embodiment 7～12 and comparative example 5～8 is carried out respectively the evaluation of following 6 projects.Evaluation result is shown in table 3～4.
(A: have or not gelation)
Whether gelation is confirmed to the congee that is cooled to 20 ℃ in (4) of above-mentioned (preparation of gluey congee) by visual, has or not gelation according to following 2 grade evaluations.
Zero: gelation
*: not gelation
(B: hardness)
After in (4) of above-mentioned (preparation of gluey congee), congee being cooled to 20 ℃, in the container of diameter 40mm, high 15mm, be filled into the height of 15mm, by the device (RE-33005RHEONER(YAMADEN) that can measure by rectilinear motion the compression stress of material), use the resin plunger of diameter 20mm, high 8mm, under the condition of compression speed 10mm/sec, gap 5mm, measure the hardness of congee by 2 compressions.According to measured value according to following 3 grade evaluation hardness.
◎: have gel (1000～1799 (N/m suitable hardness, good 2))
Zero: some softness is arranged or a bit hard gel (700～999/1800～2199 (N/m are arranged 2))
*: too soft or gel (～699/2200～(N/m really up to the mark 2))
(C: local flavor)
To in (4) of above-mentioned (preparation of gluey congee), being cooled to 20 ℃ congee, according to following 2 grades local flavor is carried out the sense evaluation by 5 evaluation personnel of 20 years old～50 years old.With average more than 0.8 minute as zero evaluation result, will be lower than conduct in 0.8 minute * evaluation result.
1 minute: can feel the local flavor of congee, good
0 minute: the sensations such as assorted flavor are arranged, bad
(D: harsh feeling)
To in (4) of above-mentioned (preparation of gluey congee), being cooled to 20 ℃ congee, according to following 2 grades harsh feeling is carried out the sense evaluation by 5 evaluation personnel of 20 years old～50 years old.With average more than 0.8 minute as zero evaluation result, will be lower than conduct in 0.8 minute * evaluation result.
1 minute: without harsh feeling etc., smooth gel, good mouthfeel
0 minute: feel harsh feeling etc., mouthfeel was poor
(E: compendency)
To in (4) of above-mentioned (preparation of gluey congee), being cooled to congee after 20 ℃ by with (B: identical method is measured compendency hardness).According to measured value, according to following 2 grade evaluation compendencies.
Zero: have appropriateness gel (0.40～) that assemble, good
*: assemble the poor gel (～0.39) of sense
(F: tack)
To in (4) of above-mentioned (preparation of gluey congee), being cooled to congee after 20 ℃ by with (B: identical method is measured tack hardness).According to measured value according to following 3 grade evaluation tacks.
◎: gel (50～349 (J/m tack, good with appropriateness 3))
Zero: some gel (350～459 (J/m strong but that can normally take food of tack 3))
*: tack is crossed weak or excessively strong gel (～49/460～(J/m 3))
(overall merit)
Evaluation based on above-mentioned A～F is carried out overall merit according to following 3 grades.
◎: A～F all is ◎ or zero, and ◎ is 2
Zero: A～F all is ◎ or zero, and ◎ is 0～1
*: among A～F more than 1 be *
(table 3)
Table 3
Figure BDA00003523600400081
The gluey congee that uses the quality improver of embodiment 1～embodiment 6 and prepare is being well in the assessment item arbitrarily, and overall merit also is ◎ or zero.
(table 4)
Table 4
Figure BDA00003523600400091
The AMS of usage comparison example 1～comparative example 4 contain preparation and the gluey congee for preparing at least one assessment item for *, so composite rating also be *.
(manufacturing of quality improver (2))
According to the proportioning mixed material of record in the table 5, make the quality improver of embodiment 13～15 and the AMS of comparative example 9～10 and contain preparation.AMS uses powder formulation (to tire: 10000U/g).
(table 5)
Table 5
Proportioning (quality %) Embodiment 13 Embodiment 14 Embodiment 15 Comparative example 9 Comparative example 10
AMS 2.00 3.33 4.67 0.67 6.67
Carragheen 60.00 60.00 60.00 60.00 60.00
Calcium lactate 1.67 1.67 1.67 1.67 1.67
Dextrin 36.33 35.00 33.66 37.66 31.66
Add up to 100.00 100.00 100.00 100.00 100.00
(preparation of gluey congee and evaluation (2))
According to the step of above-mentioned (1)～(4), the gluey congee of Preparation Example 16～18 and comparative example 11～12, edible and can estimate local flavor and tack by following method official by the evaluation personnel.Evaluation result is as shown in table 6.
According to following 3 grades local flavor and tack were carried out the sense evaluation by 5 evaluation personnel of 20 years old～50 years old.With average evaluation result as ◎ more than 1.8 minutes, with more than 0.5 minute and be lower than 1.8 minutes as zero evaluation result, will be lower than conduct in 0.5 minute * evaluation result.
(local flavor)
2 minutes: can feel the local flavor of congee, good
1 minute: feel to have a bit sweet, but no problem grade
0 minute: feel to have assorted flavor and sweet taste, feel bad
(tack)
2 minutes: gel tack, good with appropriateness
1 minute: some was strong for tack, but the gel that can normally take food
0 minute: the gel that tack is excessively strong
(table 6)
Table 6
? Embodiment 16 Embodiment 17 Embodiment 18 Comparative example 11 Comparative example 12
The preparation that adds Embodiment 13 Embodiment 14 Embodiment 15 Comparative example 9 Comparative example 10
The temperature of full congee (℃) 85 88 85 85 84
Mixing time (second) 20 20 20 20 20
＜assessment item 〉 ? ? ? ? ?
Local flavor ◎ ◎ ○ ◎ ×
Tack ◎ ◎ ◎ × ◎
Overall merit ◎ ◎ ○ × ×
Use the gluey congee of the quality improver manufacturing of embodiment 13～15, because local flavor and tack are all good, overall merit also is ◎ or zero.On the other hand, the AMS of usage comparison example 9～comparative example 10 contain in its local flavor of gluey congee that preparation makes and the tack at least one for *, so overall merit also be *.
(preparation of gluey miso juice and evaluation)
The starch-containing food of embodiment 3 is mixed with miso juice with quality improver, prepare the gluey miso juice miso juice of the gelation (), estimate.
Specifically, by be heated to miso juice more than 80 ℃ (Hitanimaru Co., Ltd. produces, trade name: among あ さ げ (implication: the breakfast)) 200g, the starch-containing food that adds 1.0g embodiment 3 with quality improver after, in food processor, stirred 60 seconds, prepare gluey miso juice.The gluey miso juice that obtains is observed outward appearance, and mouthfeel, hardness and tack are carried out the sense evaluation.
By evaluation result as can be known, the starch-containing food that uses embodiment 3 is state of aggregation in appearance with the gluey miso juice of quality improver preparation and mouthfeel is smooth.And, the hardness appropriateness of jelly, tack is low.
(preparation of gluey potato stewed beef and evaluation)
The starch-containing food of embodiment 3 is mixed with potato stewed beef with quality improver, prepare the gluey potato stewed beef potato stewed beef of the gelation (), estimate.
Specifically, by in the potato stewed beef ((キ ュ ー ピ ー Co., Ltd. of Q. P. Corp.) that is heated to more than 80 ℃, trade name: や さ い offers among vertical meat じ ゃ Ga (implication: the stewed beef of delicious recipe the potato)) 200g, the starch-containing food that adds 1.0g embodiment 3 with quality improver after, in food processor, stirred 60 seconds, prepare gluey potato stewed beef.Outward appearance is observed in the gluey potato stewed beef that obtains, and mouthfeel, hardness and tack are carried out the sense evaluation.
By evaluation result as can be known, the starch-containing food that uses embodiment 3 is state of aggregation in appearance with the gluey potato stewed beef of quality improver preparation and mouthfeel is smooth.And, the hardness appropriateness of jelly, tack is low.

Claims (7)

1. a starch-containing food quality improver is characterized in that, contains amylase, carragheen and calcium lactate, perhaps contains amylase, xanthans and locust bean gum; Described diastatic content is 100～600U/g, and the content of described carragheen is 20～70 quality %, and the content of described calcium lactate is 1～25 quality %, and the content of described xanthans is 15～40 quality %, and the content of described locust bean gum is 8～25 quality %.
2. starch-containing food quality improver according to claim 1 is characterized in that, contains the agar of 1～20 quality %.
3. starch-containing food quality improver according to claim 1 and 2 is characterized in that, contains dextrin or the glucose of 25～65 quality %.
4. the described starch-containing food quality improver of any one according to claim 1～3, it is characterized in that, described diastatic content is 100～500U/g, and the content of described carragheen is 30～65 quality %, and the content of described calcium lactate is 1～20 quality %.
5. the described starch-containing food quality improver of any one according to claim 1～3, it is characterized in that, described diastatic content is 100～500U/g, and the content of described xanthans is 18～35 quality %, and the content of described locust bean gum is 10～23 quality %.
6. a starch-containing food is characterized in that, contains the starch-containing food quality improver of putting down in writing in any one in the claim 1～5.
7. starch-containing food according to claim 6 is characterized in that, described starch-containing food is congee.
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