JP2013000057A - Food modifier - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide food modifiers that can impart resilient texture and spreadability to food.SOLUTION: A food modifier obtained by admixing and heating soybean protein and polysaccharides is provided. A food modifier obtained by admixing and heating soybean protein, polysaccharides, and inorganic salt is also provided. Food with improved texture and physical properties can be manufactured using the food modifiers.

Description

  The present invention relates to a food modifier.

  Wheat protein is widely used for the purpose of improving food quality. For example, Patent Documents 1 and 2 show that the modified gluten powder has a texture and extensibility such as hardness, stickiness, and smoothness with respect to processed meat products, processed fish products, and flour foods including noodles. It is described that it can be given.

  Soy protein is also widely used to improve food quality. Soy protein is attracting attention as a protein source because it is excellent as a protein source, and as a substitute for wheat protein. Soy protein is added to livestock meat processed foods and fishery processed foods, and can impart a hard and crisp texture to these foods by its gelling power. However, it was not possible to give foods with a resilient texture such as a sticky feeling, stickiness, and elasticity.

  In addition, noodles containing soy protein have been developed. For example, Patent Document 3 describes noodles containing soy protein that has been subjected to enzymatic decomposition in order to enhance the nutritional value of the noodles. However, the noodles containing the separated soy protein have a problem that the noodle-making property is deteriorated and the noodle quality is deteriorated. Patent Document 4 describes preparing a noodle dough containing soy peptide, psyllium gum, and calcium lactate for the purpose of producing instant noodles that impart the functionality of soy peptide and do not deteriorate the noodle quality. Has been.

JP 2005-204649 A JP 2007-000046 A Japanese Patent Publication No. 63-56789 JP 2007-202519 A

  An object of the present invention is to provide a food modifier capable of imparting an elastic texture and extensibility to food.

  The food modifier of the present invention is obtained by mixing soy protein and polysaccharide and heating.

  The food modifier of the present invention is also obtained by mixing soy protein, polysaccharides and inorganic salts and heating.

  In one embodiment, the polysaccharide is psyllium seed gum.

  In one embodiment, the inorganic salt is a calcium salt.

  In one embodiment, the calcium salt is calcium lactate.

  The present invention also provides a food containing the food modifier.

  The food modifier of the present invention can improve the food texture and physical properties of food. According to the food modifier of the present invention, it is possible to impart a food texture and extensibility with elasticity that could not be imparted to soybean foods, particularly with soy protein. Using the food modifier of the present invention, a food with improved texture and physical properties can be produced.

  The food modifier of the present invention can be obtained by mixing soybean protein and polysaccharides and, if necessary, inorganic salts and heating.

  Examples of soy protein include isolated soy protein, concentrated soy protein, and soy protein hydrolyzate. Isolated soy protein is obtained by removing non-protein compounds from molted soybeans and purifying the protein to a content of 90% or more in terms of dry matter. Concentrated soybean protein is obtained by removing most of fats and oils and water-soluble non-protein compounds from molted soybeans and purifying the protein to a content of 70% or more in terms of dry matter. The soy protein hydrolyzate is obtained by hydrolyzing soy protein with an acid, an enzyme, or the like, and may be hydrolyzed to the extent that the texture and physical properties imparted to the food are not impaired. Soy protein can be prepared from peeled soybeans according to methods commonly used by those skilled in the art. Isolated soy protein and concentrated soy protein are preferred, and isolated soy protein is more preferred. Examples of the shape of soy protein include powder, granule, fiber and the like, and preferably powder.

  Examples of polysaccharides include gum arabic, alginic acid, sodium alginate, propylene glycol alginate, curdlan, cassia gum, gati gum, carrageenan, caraya gum, carob bean gum (locust bean gum), xanthan gum, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, Examples include tara gum, fur celerane, pullulan, pectin, and peach resin. Preferably, it is a polysaccharide that can be used as a thickener, gelling agent or stabilizer in foods, more preferably psyllium seed gum. Psyllium seed gum is a polysaccharide contained in the seed rind of plantago ovata FOESK. Or similar plants. Examples of the shape of the polysaccharide include powder and granule, but the shape is preferably powder. The purification method and particle size of the polysaccharide are not particularly limited, but a higher degree of purification is preferable in terms of color tone.

  Examples of inorganic salts include calcium salts and magnesium salts, preferably calcium salts, more preferably calcium lactate, calcium citrate, calcium chloride, calcium gluconate, calcium stearate, tricalcium phosphate, diphosphate. Even more preferred is calcium lactate, such as calcium.

  In the process for producing the food modifier of the present invention, soy protein and polysaccharide are first mixed. If necessary, an inorganic salt is further mixed. The mixing is preferably powder mixing. The mixing ratio is appropriately set depending on the material, but for example, 1 to 400 parts by mass, preferably 5 to 50 parts by mass of polysaccharide (palladium seed gum) with respect to 100 parts by mass of soy protein (isolated soy protein). 1 to 30 parts by mass, preferably 5 to 15 parts by mass of an inorganic salt (calcium lactate) as required. By mixing, these materials are uniformly dispersed.

  The uniformly dispersed mixture is then heated. Although it does not specifically limit as a heating method, For example, the method of using a constant temperature and constant humidity hot air dryer is mentioned. You may heat, making it flow with a conveyor type, a mixer type, or a rotary drum. The temperature and time of heating are not particularly limited, but the heating temperature is preferably 60 ° C to 200 ° C, more preferably 90 ° C to 150 ° C. The heating time is preferably 30 seconds to 240 minutes, more preferably 60 seconds to 90 minutes. The combination of heating temperature and time is not particularly limited, but the heating time may be shorter as the heating temperature is higher. For example, the heating time is preferably 120 to 240 minutes, more preferably 180 to 240 minutes, and more preferably 90 to 240 minutes, more preferably 90 to 120 minutes if the heating temperature is about 60 ° C. If it is about 120 ° C., preferably 1 to 10 minutes, more preferably 2.5 to 10 minutes, and if it is about 150 ° C., preferably 1 to 5 minutes, more preferably 2.5 to 5 minutes, 180 ° C. to If it is 200 degreeC, Preferably it is 1 to 2.5 minutes.

  In the mixing step, after heating, it is usually cooled to room temperature. The cooling method is not particularly limited.

  The food modifier of the present invention can be in powder form.

  The food modifier of the present invention can be applied to food by adding and mixing in advance with food ingredients. The method of adding to and mixing with the food material is not particularly limited as long as the food modifier of the present invention can be uniformly dispersed in the material. A food can be produced as usual from a food raw material to which the food modifier of the present invention is added and mixed in advance.

  The present invention also provides a food containing the food modifier. Preferred are foods containing as a main component at least one selected from the group consisting of grain, flour, and starch, and foods containing animal protein or vegetable protein as the main component. Preferably, it is a food product that is desired to have an elastic texture (eg, glutinous feeling, stickiness, elasticity) and a food that preferably has good extensibility.

  Examples of the food containing as a main component at least one selected from the group consisting of the above-mentioned grain, flour, and starch include noodles, dumpling food, and sheet food. Examples of noodles include, for example, noodles mainly composed of wheat flour or buckwheat flour such as udon, kishimen, Japanese noodles, Chinese noodles, raw noodles, pasta; noodles mainly composed of mung bean starch such as vermicelli; and rice flour such as rice noodles or Examples include noodles mainly composed of starch derived from potato. Examples of the dumpling-like food include rice cakes such as warabimochi and kashiwamochi, and white ball dumplings. Examples of the sheet-like food include dumpling skin and wonton. Examples of foods containing as a main component at least one selected from the group consisting of grains, flours, and starches include doughs such as pizza, Chinese buns, buns, dorayaki, bread, sponge cakes, hot cakes, cookies , Muffins, busses, and shoe skins.

  Examples of foods containing the animal protein or vegetable protein as the main component include, for example, tofu, frozen tofu, modified tofu, tofu steak, tofu bamboo rings, deep-fried (including seasoned foods), cancer throb, yuba, soybean hamburger Processed meat foods such as hamburger, ham and sausage (including retort food or ingredients thereof); fish paste processed foods such as kamaboko and chikuwa; and confectionery such as jelly and bavaroa.

  These foods are used as, for example, cooked foods distributed at room temperature or low temperature (such as ingredients for commercial lunch boxes, cooked noodles), dry foods (such as instant noodles), refrigerated foods (chilled foods), frozen foods It may be a food.

  The amount of the food modifier contained in these foods is not particularly limited as long as the texture or physical properties of the food can be improved, and can be set as appropriate. For example, in the noodles (especially raw noodles and boiled noodles), the food modifier is preferably 0.1 to 5% by mass, more preferably 0.3%, based on the mass of the raw material flour (eg wheat flour). Added at ~ 3 wt%. In frying, the food modifier is preferably added in an amount of 0.05 to 1 mass%, more preferably 0.1 to 0.5 mass%, based on the mass of the raw material soymilk.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to a following example. In the following examples, “parts by mass” is expressed as “parts” unless otherwise specified.

(Experimental example 1: Evaluation of gel physical properties by blending ratio of soybean protein and psyllium seed gum)
The blended amounts of separated soy protein (hereinafter simply referred to as “soy protein”) and psyllium seed gum were mixed as shown in Table 1 below and dispersed uniformly.

  Water was added to the sample in a ratio of sample: water = 15 parts: 100 parts, and mixed uniformly with a mixer. The obtained mixture was poured into a cylindrical frame (diameter 20 mm × height 10 mm) made of Teflon (registered trademark) resin, heated at 90 ° C. for 120 minutes using a constant temperature dryer, then cooled to room temperature, 10 ° C. And stored for 24 hours, and then removed from the cylindrical frame. The extracted mixture was in the form of a gel.

  In order to evaluate the physical properties of the obtained gel, a texograph (Japan Food Research Laboratories) was used. The gel was placed on a measuring stay, and a disk-type plunger having a diameter of 3 cm was pushed to 75% compression at a speed of 0.1 mm / second and held for 10 seconds. After dewetting, the physical properties of the gel were evaluated for sensation and extensibility. Each was evaluated based on three evaluation criteria: “×” bad, “△” slightly good, and “◯” good.

  Table 1 shows the blending ratio of soy protein and psyllium seed gum and the results of gel physical property evaluation. As shown in Table 1, the blending ratio based on the mass of psyllium seed gum with respect to soybean protein exceeds 5% (Sample 2), and the feeling and extensibility are slightly improved. When the blending ratio was 10% to 37.5% (Samples 3 to 7), both the sticky feeling and the extensibility were improved. However, when the blending ratio exceeded 42.5% (test groups 8 to 10), the sticky feeling and extensibility were lowered.

(Experimental example 2: Adjustment of temperature and time of heating of soybean protein and psyllium seed gum and influence on gel properties)
3 parts of soy protein and 1 part of psyllium seed gum were mixed and dispersed uniformly. The mixture was heated using a constant temperature / humidity hot air dryer at the time and temperature shown in Table 2 below, and then cooled to room temperature to prepare a sample. The part represented by “-” in Table 2 is not subjected to the heating test.

  In order to evaluate the physical properties of the obtained gel, a texograph (Japan Food Research Laboratories) was used. The gel was placed on a measuring stay, and a disk-type plunger having a diameter of 3 cm was pushed to 75% compression at a speed of 0.1 mm / second and held for 10 seconds. After dewetting, the physical properties of the gel were evaluated for sensation and extensibility. The state of the gel compared with the case where no heating was performed was evaluated by a two-stage evaluation standard with no change in “x” and change in “◯”.

  Table 2 shows the heating temperature and time of the mixture of soy protein and psyllium seed gum, and the results of evaluation of the physical properties of the gel. As shown in Table 2, compared to the case where no heating is performed ("0 minute" column), the gel physical properties are improved in the heating temperature range of 60 ° C to 200 ° C and in the heating time range of 1 minute to 240 minutes. There was a change.

(Experimental Example 3: Evaluation of physical properties of preparations of Examples 1 to 6 and Comparative Examples 1 to 6)
Preparations of Examples 1 to 6 and Comparative Examples 1 to 6 were obtained in the same manner as in Experimental Example 1 except that the mixed composition and heating conditions shown in Table 3 below were used. Comparative Examples 1, 4, 5 and 6 are soy protein alone, Examples 1, 3 and 5 and Comparative Example 2 are a mixture of soy protein and psyllium gum, Examples 2, 4 and 6 and Comparative Example 3 are soy protein And psyllium seed gum and calcium lactate, and Comparative Examples 1-3 were not heated, while Examples 1-6 and Comparative Examples 4-6 were heated under the conditions shown in Table 3.

  Water was added to any of the preparations of Examples 1 to 6 and Comparative Examples 1 to 6 in a ratio of preparation: water = 15 parts: 100 parts, and mixed uniformly with a mixer. The obtained mixture was poured into a cylindrical frame (diameter 20 mm × height 10 mm) made of Teflon (registered trademark), heated at 90 ° C. for 120 minutes using a constant temperature dryer, and then cooled to room temperature. After being stored at 10 ° C. for 24 hours, it was taken out from the cylindrical frame and held at 10 ° C. The extracted mixture was in the form of a gel.

  The physical properties of the obtained gel were measured with a texograph (Japan Food Research Laboratories). The gel was placed on a measuring stay, and a cylindrical plunger having a diameter of 1.15 cm was moved at a speed of 0.1 mm / sec to compress the gel, and the breaking deformation of the gel was measured (measurement number n = 4). Physical properties were evaluated by breaking load (Pa) and deformation rate (%).

  Table 3 shows the mixed compositions and heating conditions of the preparations of Examples 1 to 6 and Comparative Examples 1 to 6, and the results of the gel physical property evaluation. As shown in Table 3, the break load and the deformation rate were improved in the mixture of soy protein and psyllium seed gum (Comparative Example 2) compared with the soy protein alone without heat treatment (Comparative Example 1). In the heat-treated product (Examples 1, 3 and 5) of the mixture of protein and psyllium seed gum, the breaking load and the deformation rate were further improved. The mixture of soy protein, psyllium seed gum and calcium lactate (Comparative Example 3) had excellent breaking load and deformation rate, but the heat treated product of the mixture of soy protein, psyllium seed gum and calcium lactate (Example) 2, 4 and 6) were even better breaking loads and deformation rates.

(Experimental Example 4: Evaluation of physical properties of cooked noodle udon with the preparations of Examples and Comparative Examples)
Any one of the preparations of Examples 1, 2, 4 and 6 and Comparative Examples 1 to 4 was put into kneaded water (saline containing 2 g of salt and 40 g of water) (preparation of 1.0 g / 42 g of kneaded water). After stirring, the mixture was allowed to stand for 3 minutes to obtain a dispersion. Kneading water without adding the preparation was used as a control.

  Next, the obtained dispersion was added to 80 g of wheat flour and 20 g of processed starch, mixed (kneaded) for 8 minutes, and aged for 60 minutes to obtain a dough. The dough was extended, and a 22 cm noodle string was cut out using a 9-thick blade (2.7 mm) to produce 400 g of raw noodles. Raw noodles were boiled for 8 minutes (pH adjuster 0.05% was added to boiled water), washed with water and cooled to obtain cooked noodle udon. 100g of cooked noodle udon was served and stored refrigerated at 10 ° C.

Physical properties of the obtained cooked noodle udon were measured with a texograph (Japan Food Research Laboratories). Cut cooked noodle udon taken out of refrigerated storage into 5cm length, place it on the measuring stay, move the wedge-shaped plunger at a speed of 0.1mm / sec to compress the udon and measure the breaking deformation of the udon (Number of measurements n = 4). The physical properties were evaluated by breaking load (N / m ² ), deformation rate (%) and compression work (Nm / m ² ).

  Table 4 shows the results of evaluating the physical properties of the noodles. As shown in Table 4, cooked noodle udon added with any of the preparations of Examples 1, 2, 4 and 6 was compared with cooked noodle udon added with any of the preparations of Comparative Examples 1 to 4. And the improvement effect from control was remarkable in the physical property of noodles.

(Experimental Example 5: Evaluation of texture of cooked noodle udon with the preparations of Examples and Comparative Examples)
The cooked noodle udon obtained in Experimental Example 4 was evaluated for texture. The cooked noodle udon after 24 hours of refrigerated storage was sampled by 6 panelists, and evaluated for a feeling of stickiness, a feeling of elasticity, and a feeling of stickiness based on five evaluation criteria. The five-level evaluation indicates that the higher the score is, the better the feeling of stickiness, elasticity, and stickiness.

  Table 5 shows the results of the noodle texture evaluation. As shown in Table 5, the cooked noodle udon to which any of the preparations of Examples 1, 2, 4 and 6 was added was compared with the cooked noodle udon to which any of the preparations of Comparative Examples 1 to 4 was added. Thus, the improvement effect from the control was remarkable in any of the feeling of stickiness, elasticity and stickiness.

(Experimental example 6: Comparison of physical properties of seasoned fried foods to which the preparations of Examples and Comparative Examples were added)
Any one of the preparations of Examples 1, 2, 4 and 6 and Comparative Examples 1 to 4 was put into 4.6% protein-containing soy milk (70 ° C. warmed) (preparation 0.5 g / 100 g soy milk), and uniform The mixture was dispersed and stirred. Soy milk without the preparation was used as a control.

  Subsequently, bittern is added, lightly stirred, the soymilk mixture obtained is poured into a mold, gelled and then dehydrated to obtain a dough that is 4 cm long x 7 cm wide x 1 cm thick Disconnected. Subsequently, the cut dough was oiled at 130 ° C. for 2 minutes and then at 170 ° C. for 4 minutes, cooled, soaked with seasoning liquid, and seasoned fried food was obtained (expanded about twice by the oil tone: Length 7 cm × width 12 cm × thickness 2 cm, 20 g). Subsequently, it was sterilized and cooled, and stored refrigerated at 10 ° C.

  The physical properties of the obtained seasoned fried chicken were measured with a rheometer (Shimadzu Corporation EZ-TEST). A seasoned fried food during refrigerated storage was cut into a length of 6 cm and a width of 3 cm to prepare a sample. The sample was sandwiched between tensile test adjusters, the sample was pulled at a speed of 1 mm / second, and the maximum test force (N) and displacement (mm) when the sample was broken were measured (number of measurements n = 4). The lower the maximum test force (N), the softer the frying, and the longer the displacement (mm), the more extensible the frying.

  Table 6 shows the results of physical property evaluation of seasoned fried oil. As shown in Table 6, the seasoned fried food added with any of the preparations of Examples 1, 2, 4 and 6 was compared with the seasoned fried food added with any of the preparations of Comparative Examples 1 to 4. Thus, the improvement effect from the control was remarkable both in softness and extensibility.

  Using the food modifier of the present invention, a food with improved texture and physical properties can be produced. The food modifier of the present invention is, for example, a food containing as a main component at least one selected from the group consisting of grain, flour, and starch, or a food containing an animal protein or vegetable protein as a main component. Used against. According to the food modifier of the present invention, it is possible to impart a food texture (eg, glutinous feeling, stickiness, elasticity) and extensibility, which has not been able to be imparted to soybean protein, to foods. it can. Furthermore, nutritional enhancement can be expected. The food modifier of the present invention can be used to improve the quality of noodles such as cooked noodles, instant noodles, strawberry noodles, and raw noodles. In particular, in noodles that are distributed at low temperatures such as cooked noodles, breakage of the noodles can be suppressed and a moist texture can be imparted. The food modifier of the present invention can also be used to improve the quality of processed soybean foods, and in particular, can improve the extensibility of dough such as fried and seasoned fried foods and can suppress breakage. The food modifier of the present invention further improves the texture of fish paste products such as kamaboko and chikuwa, improves the texture and physical properties of processed meat products such as hamburger, ham and sausage, and contains the above ingredients as the main components. It can be used to improve the texture and physical properties of confectionery products.

Claims (6)

  A food modifier obtained by mixing soybean protein and polysaccharide and heating.   A food modifier obtained by mixing soybean protein, polysaccharides and inorganic salts and heating.   The food modifier according to claim 1 or 2, wherein the polysaccharide is psyllium seed gum.   The food modifier according to claim 2 or 3, wherein the inorganic salt is a calcium salt.   The food modifier according to claim 4, wherein the calcium salt is calcium lactate.   A food comprising the food modifier according to any one of claims 1 to 5.