JP2013034414A - Loosening agent for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a loosening agent for food, effectively improving loosening performance of food without impairing the flavor and eating quality of food itself, and also improving loosening performance of food at a low cost, and to provide a method of manufacturing food having excellent loosening performance and good taste using the loosening agent for food.SOLUTION: This loosening agent includes modified starch ultrasonic processed material which is obtained by ultrasonic processing modified starch to have the viscosity of 100 mPa s or less in 5 mass% aqueous solution. This invention provides the method of manufacturing food having excellent loosening performance and good taste which maintains the flavor and eating quality of the food itself using the loosening agent. Since this loosening agent is prepared by means for ultrasonic processing modified starch, it can be provided at a low cost. In the food eaten after the starch in the food pregelatinized by boiling, steaming or cooking rice, when this loosening agent is used, it is possible to provide the food effectively improved in food loosening performance and having excellent loosening performance and good taste without impairing the flavor and eating quality of the food itself.

Description

  The present invention relates to noodles to be eaten by boiled, steamed, cooked rice or the like by converting the starch in the food into a food, a loosening agent for foods that improves the looseness of foods such as cooked rice, and a loosening agent using the loosening agent for foods The present invention relates to a method for producing a good food. In particular, it effectively improves the looseness at the stage of production of food such as cooked and pregelatinized noodles or cooked rice, or at the stage of distribution, sales, and eating, and also impairs the original flavor and taste of food. Further, providing a food loosening agent that can be provided by a simple and inexpensive method without the need for complicated steps in the preparation of the loosening agent, and using the food loosening agent, The present invention relates to providing a method for producing a food having good looseness and having looseness and high taste.

  In noodles such as udon, buckwheat noodles, Chinese noodles, spaghetti, macaroni, harusame, rice noodles, pho, etc., the noodles obtained by making noodles are heated by boiling or steaming to make starch starch edible. To do. On the other hand, the cooked rice is cooked or steamed from raw rice soaked in water to make it alpha, and used for eating. In this noodle string or cooked rice, the pregelatinized starch is pasty and is in a highly sticky state. Furthermore, as time elapses, the moisture on the surface of the noodle strings and cooked rice decreases, and the adhesive force on the surfaces of the noodle strings and cooked rice becomes stronger. The increase in the adhesive strength of the surface of the noodle strings and cooked rice due to the gelatinization of the starch after the heating promotes the binding between the noodle strings and cooked rice, and causes the disadvantage that the loosening becomes worse and it is difficult to eat. In addition, in instant foods, when reconstituted with hot water, the problem of loosening becomes worse and heating unevenness occurs, thereby causing problems such as lowering the taste.

  In recent years, in the form of distribution through supermarkets, convenience stores, etc., noodles such as udon, soba, Chinese noodles, spaghetti, macaroni, harusame, rice noodles, pho, etc. are cooked and distributed in the form of gelatinized noodles, Sold. In recent years, the production of cooked rice has been seen in many forms such as batch production in factories due to the chain store in the restaurant industry, advances in aseptic packaging technology, an increase in frozen foods, and the like. In addition, there are many forms of distribution and sales of cooked rice itself, and rice balls such as rice balls, grilled rice balls, baked rice, sushi and chirashi sushi are distributed through convenience stores as well as noodles. A form was adopted. A particular problem in the production, distribution and sales of such noodles and cooked rice is that the commercial value may be reduced due to a decrease in taste resulting from the deterioration of the looseness of the gelatinized noodle strings and cooked rice. .

  For example, in noodles, in the distribution and sales form of cooked and gelatinized noodles, the binding of the noodle strings deteriorates the looseness of the noodles and reduces the commercial value. In addition, in frozen noodles that circulate by freezing pregelatinized noodles, it will be thawed and eaten by some method such as boil thawing or running water thawing at the time of eating, but if the looseness is poor, the thawing time is delayed, It is often a problem with domestic frozen noodles that thaw with less heat than commercial use. In instant noodles, if the looseness is poor, the restoration becomes non-uniform, resulting in a poorly restored part and greatly impairs the instantness. In addition to the taste and flavor of the noodles themselves, the deliciousness of the noodles can be obtained from the act of sipping the noodles at the time of eating. When the noodle strings are loosened one by one at the time of eating, it is easy to feel a supple and slick texture, so you can feel the taste. Therefore, the improvement of the looseness of the pregelatinized noodles is an important issue from the viewpoint of improving the taste when eating the noodles.

  On the other hand, in the case of cooked rice, cooked rice such as rice balls, grilled rice balls, baked rice balls, sushi, chirashi sushi, etc., after polishing the rice with water, heat it by immersing it in water, making the starch alpha, edible state However, this pre-gelatinized rice is in a highly sticky state. If time passes after preparing rice balls etc. using this cooked rice, the water | moisture content of the surface of a rice grain will reduce and the adhesive force of the surface of a rice grain will become stronger. The increase in the adhesive strength of the surface of the rice grains due to the gelatinization of the starch after the heating promotes the binding of the rice grains, causing the disadvantage that the rice balls are difficult to eat and are sticky.

  In recent years, the batch production of cooked rice has become more common in factories due to the chain store in the food service industry, advances in aseptic packaging technology, and an increase in frozen foods. When mass-producing cooked rice products at a factory, it is required that cooked cooked rice is easily loosened and does not adhere to the machine. Furthermore, rice is provided in the form of aseptic packaging. Aseptic packaged rice, in addition to general aseptic packaged rice that is produced by aseptically sterilizing cooked rice, there is pressure-heat-sterilized cooked rice (so-called retort cooked rice) that is produced both as cooked rice and aseptic packaging. This retort cooked rice is produced by retorting raw rice and water. However, the rice produced in this way has a problem of being a rice cake-like plate and hardly unraveled.

  For the reasons described above, conventionally, in foods obtained by pre-gelatinizing starch in foods such as pregelatinized noodles and cooked rice, in order to improve the unraveling, Various methods have been proposed.

  For example, in the case of noodles, as a conventional method for preventing noodle strings from binding and making the noodle strings easy to loosen, a method of coating the surface of the noodle strings with gelatin (Japanese Patent Laid-Open No. 63-283547), fats and oils Alternatively, a method of attaching emulsified oils and fats to a noodle string (JP-A-3-247249) and a method of attaching dextrin to the surface of a noodle string (JP-A-6-327427) are disclosed.

  Moreover, as a loosening agent comprising an oil and fat composition, a loose oil and fat composition for noodles in which an emulsifier is added to an oil and fat obtained by hydrogenating a high oleic acid type fat and oil having a oleic acid content of 65% or more in the constituent fatty acid (special feature). No. 2001-352926) and fats and oils composition for noodles containing fats and oils, sorbitan fatty acid esters, or polyglycerin fatty acid esters, and polyoxyethylene sorbitan fatty acid esters (Japanese Patent Laid-Open Nos. 2006-6132 and 2011-19412) Publication). Furthermore, a collagen peptide (Japanese Patent Laid-Open No. 2000-342209), a noodle loosening improver containing Arabia gum and gati gum (Japanese Patent Laid-Open No. 2008-283888, Japanese Patent Laid-Open No. 2009-136230, Japanese Patent Laid-Open No. 2010-187655). Japanese Patent Laid-Open No. 2000-139386), and a loosening improver for noodles in which xantha gum, guar gum, carrageenan and locust bean gum are used in combination with collagen, soybean dietary fiber and gelatin. Further, a noodle loosening improver containing sodium polyacrylate (Japanese Patent Laid-Open No. 2004-242570) or a loosening improver emulsified with a mixture containing fats and oils, thickening polysaccharides and water-soluble hemicellulose (Japanese Patent Laid-Open No. 2003-2003). No. 265128 and JP-A-2005-13135 are disclosed.

  As a loosening improver using carbohydrates, for example, a loosening agent containing a water-soluble polysaccharide derived from soybean and an enzyme degradation product of protein (Japanese Patent Laid-Open No. 2001-238622) is a degradation product of raw starch. A loosening agent containing a certain dextrin (JP 2002-65191 A) is disclosed. Further, a food-use loosening agent (Japanese Patent Laid-Open No. 2006-51012) obtained by decomposing potato pulp with a fiber-degrading enzyme or an enzyme having pectin-degrading activity, extracting with water and drying is used as hydroxypropylcellulose or hydroxypropylcellulose and water-soluble A noodle loosening improver comprising Japanese hemicellulose (Japanese Patent Laid-Open No. 2006-311849) is disclosed, and a loosening improver comprising Japanese galactoxyloglucan such as tamarind seed or a low-viscosity galactoxyloglucan (Japanese Patent Laid-Open No. 2006-333796) is disclosed. Has been. Furthermore, a loosening agent for pregelatinized noodles (Japanese Patent Laid-Open No. 2009-11313) consisting of decomposing processed starch with an enzyme or the like is a boiled noodle loosening improver (Japanese Patent Laid-Open No. 2011-83210) containing inulin and cyclic dextrin. Publication).

  In addition, in the case of cooked rice, as a conventional method for preventing noodle strings from binding and making the noodle strings easy to loosen, when producing a large amount of cooked rice products, Oil for cooking rice with added starch, sugar, emulsifier, etc., or emulsified oil and water emulsified with oil and water to improve the suitability of the machine, such as making it easy to measure and preventing adhesion to the machine Furthermore, protein preparations such as egg yolk are added. Examples of the starch and saccharide include maltitol, sucrose, trehalose, dextrin, xanthan gum, guar gum, locust gum, tara gum, pectin, water-soluble hemicellulose, etc. An emulsifier such as monoglycerin fatty acid ester, polyglycerin fatty acid ester, lecithin, sucrose fatty acid ester and the like is used for the emulsified oil and fat emulsified with emulsifier.

  Examples of improving the looseness of cooked rice by adding starch or sugar are those in which dextran is added (Japanese Patent Laid-Open No. 2005-328728), soy polysaccharides, trehalose, maltitol, sucrose, etc. Those to which saccharides are added (Japanese Patent Laid-Open No. 2006-238758), those that add amylolytic enzymes, trehalose, pectin, etc. (Japanese Patent Laid-Open No. 2001-275589, Japanese Patent Laid-Open No. 2003-52319), indigestible dextrin and Those that add pectin (Japanese Patent Laid-Open No. 9-75022), those that add water-soluble hemicellulose (Japanese Patent Laid-Open No. 6-121647), those containing modified starch (Japanese Patent Laid-Open No. 2002-65184), and A blend of amylase and thickening polysaccharide or agar (Japanese Patent Laid-Open No. 2007-228834) is disclosed. .

  Moreover, as an example using the emulsified fats and oils which added the emulsifier to the fats and oils for improving the looseness of cooked rice, what uses a stearoyl sodium lactate and polyoxyethylene sorbitan fatty acid ester as an emulsifier, for example (Unexamined-Japanese-Patent No. 2004-65216), Those using organic acid monoglycerides such as diacetyltartaric acid, succinic acid and citric acid (Japanese Patent Laid-Open No. 2004-49065), those using propylene glycol fatty acid ester, triglycerin fatty acid ester and tetraglycerin fatty acid ester (Japanese Patent Laid-Open No. 2009-82025) Gazette) and the like. Furthermore, as an example of using a protein preparation or the like for improving the looseness of cooked rice, a rice rice cracking improver in which a processed product of egg yolk or whole egg phospholipase is dispersed in lipids (JP 2004-41046 A, JP 2005 JP). -295957) and the like. In addition, a substance using a decomposition product of alginic acid as an agent for improving the looseness of cooked rice is disclosed (Japanese Patent Laid-Open No. 2006-296259).

  The above is a conventional technique related to a general rice improving agent for aseptically packaged cooked rice that is produced by aseptically sealing cooked cooked rice. A rice improver for retort rice is also being studied. Retort cooked rice is produced by retorting raw rice and water. The cooked rice produced in this way has a bowl-like plate shape, hardly loosens, and is far from ordinary cooked rice.

  As a technique for improving the looseness of retort cooked rice, for example, a method for producing retort cooked rice that extends the heating time (Japanese Patent Laid-Open No. 2006-158233), partly gelatinized raw material rice, cooled, and then retort sterilized Although a method (Japanese Patent Laid-Open No. 6-303926) and the like are disclosed, there are cases where the process is complicated and existing equipment cannot be applied as it is. In addition, a method of mixing yacon or Jerusalem artichoke root and extract (Japanese Patent Laid-Open No. 2006-67824), a method of adding mannan (Japanese Patent Laid-Open No. 9-84535), etc. are also disclosed. It is unavoidable to adversely affect the taste and texture.

  As described above, various loosening agents have been disclosed, and these loosening agents are exemplified by those that are sprinkled on food as they are, or the usage of coating the noodle surface after suspending in water. However, these conventional loosening agents are colored by drying, such as those that affect the original taste of the food itself, such as oil and fat compositions, and the enzymatic degradation products of soybean-derived water-soluble polysaccharides and proteins. May turn brown or contain allergens, which may cause problems. Furthermore, it has a problem of deteriorating the flavor and taste of food. Further, those using dextrin obtained by decomposing raw starch as a component of a loosening agent do not show sufficient loosening properties and may not be satisfactory. The loosening agent for pregelatinized noodles, which consists of decomposing processed starch with enzymes etc., is very good in terms of flavor, but in its production, it is necessary to remove the added enzymes etc. There is a problem in cost because it is necessary. Therefore, the conventional loosening agent can be easily manufactured, has the same or better merit as the conventional loosening agent in terms of cost, and has the effect of unraveling the α-noodle without sacrificing the original flavor and taste of the α-noodle. From the point of view of improvement, it was not always satisfactory.

Japanese Patent Laid-Open No. 63-283547. JP-A-3-247249. JP-A-6-121647. JP-A-6-303926. JP-A-6-327427. JP-A-9-75022. Japanese Patent Laid-Open No. 9-84535. JP 2000-139386 A. JP 2000-342209 A. JP 2001-238622 A. JP 2001-275589 A. JP 2001-352926 A. JP 2002-65184 A. JP 2002-65191 A. JP2003-52319A. JP2003-265128A. Japanese Patent Application Laid-Open No. 2004-41046. Japanese Patent Application Laid-Open No. 2004-49065. Japanese Patent Application Laid-Open No. 2004-65216. Japanese Patent Application Laid-Open No. 2004-242570. JP-A-2005-13135. JP 2005-295957 A. JP 2005-328728 A. JP 2006-6132 A. Japanese Patent Application Laid-Open No. 2006-51012. Japanese Patent Laid-Open No. 2006-67824. JP 2006-158233 A. JP, 2006-238758, A. JP 2006-296259 A. JP 2006-311849 A. JP 2006-333796 A. JP 2007-228834 A. Japanese Patent Application Laid-Open No. 2008-283888. JP 2009-11313 A. JP 2009-82025 A. JP 2009-136230 A. JP 2010-187655 A. JP 2011-19412 A. JP, 2011-83210, A.

  An object of the present invention is to provide a loosening agent for foods that improves the looseness of foods to be eaten by boiled, steamed or cooked rice, etc. A method for the production of foods, in particular, the looseness of foods can be effectively improved without impairing the original flavor and taste of foods, and the looseness of foods can be improved at low cost. It is to provide an agent, and to provide a method for producing a food having excellent looseness and good taste using the food loosening agent.

  In order to solve the above-mentioned problems, the present inventor has improved the looseness of the food effectively without impairing the original flavor and taste of the food, and the food can be loosened at a low cost due to practical requirements. In order to provide a food-use loosening agent capable of improving the properties, the processed starch sonicated product, whose viscosity has been reduced to a predetermined viscosity or lower by sonication, is used as a loosening agent. Thus, the present invention has been completed by finding that the food having the surface coated with the loosening agent can effectively improve the looseness of the food without impairing the original flavor and taste of the food.

  That is, the present invention comprises a processed starch sonication product, wherein the processed starch is sonicated and the viscosity in a 5% by mass aqueous solution is 100 mPa · s or less, and the loosening agent for food, It consists of a method for producing a food with excellent taste and good taste that retains its original flavor and taste. Since the loosening agent of the present invention can be prepared by means of ultrasonic treatment of processed starch, it can be provided at low cost and improves the problems of providing conventional loosening agents that require complicated processing. It became possible to do.

  In the food loosening agent of the present invention, the processed starch sonication product to be contained is prepared by sonicating the processed starch and adjusting the viscosity in a 5% by mass aqueous solution to 100 mPa · s or less. The viscosity is preferably adjusted to a range of 5 to 100 mPa · s. Here, the viscosity defined in the present invention indicates the degree of degradation of the processed starch, and in the indication of the viscosity, “viscosity of 5% by mass aqueous solution” is “added with 10 g of the corresponding sample in terms of solid content”. What weighed 200 g in total is weighed into a 200 ml beaker. If the sample is soluble in cold water, it is dissolved as it is. If it is soluble in hot water, it is heated to 90 ° C. and then cooled and evaporated. It is defined as “a value obtained by measuring a viscosity at 30 ° C. with a B-type rotational viscometer after moisture correction”.

  As the processed starch used in the present invention, a processed starch obtained by processing tapioca starch and / or waxy seed starch as a raw material starch is particularly preferred, and as the processed starch, hydroxypropylated starch, hydroxypropylated phosphate cross-linked It is particularly preferable to use one or more of starch, phosphate monoesterified starch, and phosphate monoesterified phosphate cross-linked starch. In the food loosening agent of the present invention, the content of the processed starch sonication product is preferably 0.1% to 100% by mass in terms of solid content.

  In the present invention, the food loosening agent of the present invention is applied to the surface of a food, or the food is immersed in a solution containing the food loosening agent of the present invention, and the food loosening agent is applied to the surface of the food. And a method for producing a food with good loosening properties by coating on the surface. Foods such as pregelatinized noodles or cooked rice can be mentioned as foods that are coated with such a loosening agent to improve the looseness. According to the present invention, in order to produce a food with good loosening properties by coating a loosening agent, the amount of processed starch sonication product to the food is pregelatinized noodles with respect to the weight of the food, It is preferable to add so that it may become 0.05-3.0 mass% in solid substance conversion amount, or in the case of cooked rice, it may become 0.05-3.0 mass% in solid substance conversion amount. .

  Specifically, the present invention includes (1) a processed starch sonication product, and a processed starch sonication product having a viscosity in a 5% by mass aqueous solution of 100 mPa · s or less. One or more agents selected from the group consisting of an agent and (2) a hydroxypropylated starch, a hydroxypropylated phosphate-crosslinked starch, a phosphate monoesterified starch, and a phosphate monoesterified phosphate-crosslinked starch (1) or (2), wherein the food loosening agent according to (1) above, or (3) the raw starch of the processed starch is tapioca starch and / or waxy starch It consists of the loosening agent for foods of description.

  In addition, the present invention provides (4) any one of the above (1) to (3), wherein the content of the processed starch sonication product is 0.1% to 100% by mass in terms of solid content. (5) The food loosening agent according to any one of (1) to (4) above is applied to the surface of the food, or (1) to (4) above. A method for producing a food with good loosening properties, wherein the food is immersed in a solution containing the food loosening agent according to any one of the above, and the food surface is coated with the food loosening agent. (6) The method for producing a food with good looseness as described in (5) above, wherein the food is pregelatinized noodles or cooked rice, or (7) a processed starch sonication product for food In the case of pregelatinized noodles based on the weight of the food, the amount added will be 0.05-3.0% by mass in terms of solids Or in the case of cooked rice, it is added so as to be 0.05 to 3.0% by mass in terms of solid matter, and the method for producing a food with good loosening properties as described in (6) above Consists of.

  According to the present invention, noodles to be eaten by boiled, boiled, cooked rice, etc. by starching in food, a food loosening agent for improving the looseness of food such as cooked rice, and a loosening using the food loosening agent By providing a method for producing a good food, it is possible to effectively improve the looseness at the stage of production of food, such as pregelatinized noodles or cooked rice, or at the stage of distribution, sales, and eating. It is possible to provide a food with good looseness and good looseness and high taste without impairing the flavor and taste. In addition, since the loosening agent of the present invention can be provided by a simple and inexpensive method without the need for complicated steps in the preparation of the loosening agent, the present invention provides a loosening agent for foods that is highly practical. be able to.

  That is, according to the present invention, by effectively improving the looseness of the noodles that have been pregelatinized by rice bran, steaming or rice cooking, etc. By improving the looseness, not only can we provide pre-gelatinized foods with excellent taste when eating, but also apply the loosening agent to instant foods to improve resilience in cooking such as hot water reconstitution Thus, it is possible to provide a pregelatinized food product with high commercial value. In particular, the loosening agent comprising the processed starch ultrasonicated product of the present invention can impart a loosening property to the food without impairing the original flavor and taste of the pregelatinized food from the properties of the processed starch ultrasonicated product, In addition, the loosening agent comprising the processed starch ultrasonicated product of the present invention can effectively improve the looseness of the pregelatinized food, so that the looseness of the pregelatinized food can be improved at low cost. In addition, from the viewpoint of cost performance, it is possible to provide excellent looseness of pregelatinized food.

  Further, by using the food loosening agent of the present invention, for example, by producing pregelatinized frozen noodles, it is possible to remarkably accelerate the thawing of the frozen noodles during eating, for example, a thawing system with a weak domestic thermal power However, it is possible to supply frozen noodles that can be thawed sufficiently in a short time and become even easier. Furthermore, in the case of cooked rice, it is also possible to provide food with high commercial value by improving the taste and appearance of eating by improving the looseness. The present invention can also be applied to the production of aseptically packaged cooked rice and retort cooked rice, and in particular, it is possible to easily produce retort cooked rice that has been difficult to produce in the past and directly pressurizes and heats raw rice. The long-term sterilized packaged rice and retort cooked rice obtained in this way can be reheated in a range or a hot water bath, etc., and can be easily cooked and cooked by adding hot water, seasoning liquid, soup, etc. Can be processed into a food, and is also useful as an emergency food.

  The present invention includes a processed starch sonication product characterized by containing a processed starch sonication product in which a processed starch is sonicated and the viscosity in a 5% by mass aqueous solution is 100 mPa · s or less. It consists of a method for producing a food with good taste that retains its excellent looseness and original flavor and taste.

(Raw material starch)
In the present invention, the raw starch of the processed starch for preparing the processed starch sonication product to be used is a natural starch found in nature, or cross breeding, translocation, inversion, transformation, or a modification thereof. Starch derived from plants obtained by standard breeding techniques including any other genetic engineering or chromosomal engineering techniques, or can be produced by artificial mutation and known standard mutation breeding methods Starch obtained from various plants is also suitable for the raw material starch used in the present invention. Typical sources for starch are cereals, tubers, roots, legumes and fruits. Specific examples of natural sources include corn, peas, potatoes, sweet potatoes, bananas, barley, wheat, rice, sago, amaranth, tapioca, canna, sorghum, and their waxy or high amylose varieties. Examples of the starch include tapioca starch and waxy seed starch.

(Processed starch sonication product)
The processed starch sonication product used in the present invention is a product obtained by suspending processed starch in water, heating to gelatinize, irradiating the paste with ultrasonic waves to reduce the viscosity, and hydrogenating this. The reduced product added is designated. It may be liquid in form or spray-dried, freeze-dried, or drum-dried if necessary. Furthermore, in order to improve solubility, what was processed into the form which is easy to melt | dissolve by physical treatments, such as granulation, etc. may be used.

(Preparation of processed starch sonication product)
The processed starch used for producing the processed starch sonicated product used in the present invention may be any processed starch such as etherified starch, esterified starch, phosphoric acid cross-linked starch, etc., particularly preferably hydroxy Mention may be made of those containing one or more of propylated starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified starch, and phosphoric acid monoesterified phosphoric acid crosslinked starch.

(Viscosity of processed starch sonication product)
As the food loosening agent in the present invention, a processed starch sonication product having a viscosity of the processed starch sonication product in the range of 100 mPa · s or less in a 5% by mass aqueous solution is used. The processed starch sonication product having a viscosity not in this range cannot sufficiently exhibit the effects of the present invention. That is, when a processed starch sonication product having a viscosity of 100 mPa · s or more in a 5% by mass aqueous solution is used, the processed starch sonication product has a high viscosity even when coated on the surface of a pregelatinized food. For this reason, the binding force is increased, and the effect is opposite to the loosening effect.

(Measurement of viscosity)
In the present invention, the viscosity used as the degree of degradation of the processed starch is 10 g in terms of solid content and the total amount of water added to 200 g, and weighed into a 200 ml beaker. In the case of being soluble in cold water, it is dissolved as it is, and in the case of being soluble in hot water, the temperature is raised to 90 ° C. and then cooled, and after correcting for evaporated water, it is displayed as a value measured by a B-type rotational viscometer.

(Alpha noodle)
The α-noodle as used in the present invention refers to noodles that have been boiled or steamed, and specifically, noodles such as udon, buckwheat, Chinese noodles, spaghetti, macaroni, harusame, rice noodles, pho, etc. It means a product that has been pre-gelatinized and is distributed at room temperature, chilled, frozen, or instant noodles, and is reheated with no modification, watering only, thawing, or thawing. This is what will be eaten later.

(Rice rice)
In the present invention, the rice used for the cooked rice is preferably sticky rice, but some or all of the sticky rice may be replaced with sticky rice to make strong rice. Moreover, various cereals that are used mainly for the purpose of enhancing the nutrition of cooked rice such as rice bran, straw, barley, barley and sesame may be added as appropriate.

  In the rice referred to in the present invention, non-seasoned white rice, salted rice with salt or sprinkles, etc., white rice with increased water content, plums, salmon, eggs, etc. In addition to sushi rice to which mirin, broth, etc. are added, various seasonings such as broth, soy sauce, sake, mirin, vinegar, fragrance, various powder seasonings such as salt, sugar, pepper, and beans such as red beans and cowpeas, Rice, mixed rice, pilaf, fried rice, risotto, red rice and various kinds of rice, as well as rice The above-mentioned various seasoning liquids, various powder seasonings, various ingredients are added as appropriate to the cooked white rice, and cooked cooked rice cooked by cooking, tea pickles, miscellaneous cooking, etc. are included. Examples of these cooked rice include, but are not limited to, lunch, lunch box, aseptic packaging pack, retort pack, and canned food. At this time, various kinds of sprinkles, Ochazuke elements, cooking ingredients, etc. can be mixed in advance or attached as an attachment.

  Moreover, various nutrient fortifiers and commercially available cooked rice improvers can be used in combination. For example, for the purpose of enhancing dietary fiber, indigestible dextrin, polydextrose and the like may be added before or after cooking. Moreover, it may be used for konjac rice such as mannan rice, artificial rice such as star rice, and alpha rice. The cooked rice thus obtained can be stored in any form of room temperature, refrigerated, and frozen, and can be reheated as necessary, such as range up, when eating.

(Feeling agent preparation)
The loosening agent of the present invention can be prepared by using a processed starch sonication product having a viscosity of 100 mPa · s or less in a 5% by mass aqueous solution alone or in combination with other components. For example, in the processed starch sonicated product of the present invention, soybean polysaccharide, dextrin, dextran, cyclodextrin, highly branched cyclic dextrin, isomaltooligosaccharide, egg white powder, egg yolk powder, whole egg powder, casein, casein sodium, Milk protein, collagen, gelatin, plasma protein, wheat protein, soy protein, pea protein, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, glucomannan, curdlan, gum arabic, karaya gum, psyllium seed gum, gellan gum , Tara gum, pullulan, pectin, fucoidan, agaropectin, alginic acid, sodium alginate, propylene glycol alginate, sodium carboxymethylcellulose, carboxymethylcellulose Sium, resistant dextrin, polydextrose, water-soluble soybean polysaccharide, soybean dietary fiber, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester At least one or more of sugar fatty acid esters, stearoyl calcium lactate, lecithin, sodium polyacrylate, emulsified oils and fats, oils and fats, emulsifiers other than those mentioned above, and substances obtained by processing such as enzymatic degradation thereof. An appropriate amount may be used in combination. The loosening agent of the present invention can be prepared in a granulated form. In such granulation, not only the processed starch sonication product is granulated as a single product, but also the material may be granulated after being mixed with other materials.

(Manufacture of loosening pregelatinized noodle)
In the present invention, the production of pregelatinized noodles to which the loosening agent of the present invention is applied can be performed according to a conventional method for producing pregelatinized noodles. That is, wheat flour or buckwheat flour, and if necessary, starches as the main ingredients, auxiliary ingredients such as water, salt, citrus and the like, polymerized phosphate, pigment, egg powder, casein, natural gum, organic Noodles made with noodles using commonly used additives such as acids can be boiled in a boiling bath and then α-ized by steaming, or α-ized by steaming, or both. .

  The loosening agent is applied to the surface of the pregelatinized noodles, or added to the surface of the noodles by immersing the pregelatinized noodles in a solution containing the loosening agent for pregelatinized noodles. Can do. At this time, depending on the final form of the noodles, the processed starch sonication product may be added during the cooling after the noodles are boiled in a boiling bath and then converted into α by steaming or after cooling.

  In a form in which α-noodles are packaged as they are and chilled or distributed at room temperature, or in a form in which α-noodles are frozen and distributed, the noodles are gelatinized by boiling or steaming, then washed with water and drained. The processed noodles are uniformly sprayed with an aqueous solution of the processed starch sonication product, or the noodles are immersed in the aqueous solution of the processed starch sonication product, or the powdered processing is dissolved in cold water. The loosening agent can be applied to the pregelatinized noodles by a method in which the ultrasonically treated starch is sprinkled on the drained noodles. Furthermore, it is also possible to carry out a method of dissolving and adding this organic acid solution to long-life noodles that are treated with an organic acid prior to steam sterilization.

  In addition, in instant noodles that are circulated by hot-air drying or oil-fried drying after pregelatinization, the loosening agent containing the processed starch sonication product is uniformly applied to the noodle strings immediately after being pregelatinized by steaming, boiling, or a combination thereof. The loosening agent can be applied to the noodles by a method of spraying on the surface and a method of immersing in a loosening agent containing a processed starch sonication product and coating the surface.

  The amount of processed starch sonicated product added to pregelatinized noodles cannot be generally stated, depending on the raw materials used in the noodles, the thickness and shape of the noodle strings, or the length of the storage and distribution period. It is desirable to add so that the solid content conversion amount of the processed starch sonication product is in the range of about 0.05 to 3.0% by mass with respect to the weight of the pre-gelatinized noodles. If the amount in terms of solid content is less than 0.05% by mass, the effect of the present invention tends to be poor, and even if added over 3.0% by mass, there is no difference in the loosening effect of the noodle strings and the cost performance is inferior. .

  The pregelatinized noodles produced in this way can be distributed in a form that is completely different from conventional ones such as normal temperature, chilled and frozen, and the adhesion of the noodle strings during storage or distribution is improved, so In this case, pregelatinized noodles can be obtained in which the noodle strings are easily loosened.

  Hereinafter, the present invention will be described more specifically with reference to examples and reference examples. However, the technical scope of the present invention is not limited to these examples. In addition, the part in a following example and a reference example represents a mass part.

(Preparation of sonicated starch and processed starch)
(1) 0.1 part of phosphorus oxychloride was added to 100 parts of waxy corn starch, and reacted according to a conventional method. 10 parts of propylene oxide was added to the obtained sample and reacted in the same manner in the same manner, followed by washing with water, dehydration, and drying to obtain Comparative Sample 1 (hydroxypropylated phosphate cross-linked waxy corn starch).
(2) After heating and gelatinizing the 5 mass% slurry of the comparative sample 1, it was subjected to an ultrasonic disperser (Ginsen GSD600HAT) and processed once at a flow rate of 0.5 L / min. Got. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated phosphate cross-linked waxy corn starch. The 5 mass% viscosity was 633 mPa · s, and this was designated as Comparative Sample 2.

(3) After heating and gelatinizing the 5 mass% concentration slurry of the comparative sample 1, it was subjected to an ultrasonic disperser and processed twice at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated phosphate cross-linked waxy corn starch. The 5 mass% viscosity was 298 mPa · s, and this was designated as Comparative Sample 3.
(4) After heating and gelatinizing the 5 mass% concentration slurry of the comparative sample 1, it was subjected to an ultrasonic disperser and processed four times at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated phosphate cross-linked waxy corn starch. The 5 mass% viscosity was 38 mPa · s.

(5) After heating and gelatinizing the 5 mass% slurry of the comparative sample 1, it was subjected to an ultrasonic disperser and processed 15 times at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated phosphate cross-linked waxy corn starch. The 5 mass% viscosity was 8 mPa · s.
(6) After heating and gelatinizing the 5 mass% concentration slurry of the comparative sample 1, it was subjected to an ultrasonic disperser and processed 30 times at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated phosphate cross-linked waxy corn starch. The 5 mass% viscosity was 7 mPa · s.

(7) 0.1 part of phosphorus oxychloride was added to 100 parts of tapioca starch and reacted according to a conventional method. 10 parts of propylene oxide was added to the obtained sample and reacted in the same manner in the same manner, followed by washing with water, dehydration and drying to obtain Comparative Sample 4 (hydroxypropylated phosphate cross-linked tapioca starch).
(8) After heating and gelatinizing the 5 mass% concentration slurry of the comparative sample 4, it was subjected to an ultrasonic disperser and processed twice at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated phosphate-crosslinked tapioca starch. The 5 mass% viscosity was 118 mPa · s, and this was designated as Comparative Sample 5.

(9) After heating and gelatinizing the 5 mass% concentration slurry of the comparative sample 4, it was subjected to an ultrasonic disperser and processed four times at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated phosphate-crosslinked tapioca starch. The 5 mass% viscosity was 27 mPa · s.
(10) A tapioca starch 5% by mass concentration slurry was heated to gelatinize, then subjected to an ultrasonic disperser and processed once at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of tapioca starch. The 5 mass% viscosity was 376 mPa · s, and this was designated as Comparative Sample 6.

(11) A 5 mass% slurry of tapioca starch was heated and gelatinized, then subjected to an ultrasonic disperser and treated twice at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of tapioca starch. The 5 mass% viscosity was 114 mPa · s, and this was designated as Comparative Sample 7.
(12) A tapioca starch 5 mass% concentration slurry was heated and gelatinized, and then subjected to an ultrasonic disperser, and processed 4 times at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of tapioca starch. The 5 mass% viscosity was 34 mPa · s.

(13) 5 parts of propylene oxide was added to 100 parts of tapioca starch, reacted according to a conventional method, washed with water, dehydrated and dried to obtain comparative sample 9 (hydroxypropylated tapioca starch).
(14) After heating and gelatinizing the 5 mass% slurry of the comparative sample 9, it was subjected to an ultrasonic disperser and processed four times at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated tapioca starch. The 5 mass% viscosity was 35 mPa · s.

(15) After heating and gelatinizing the 5 mass% slurry of the comparative sample 9, it was subjected to an ultrasonic disperser and processed 15 times at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain a sonicated product of hydroxypropylated tapioca starch. The 5 mass% viscosity was 22 mPa · s.
(16) 3 parts of octenyl succinic anhydride was added to 100 parts of waxy corn starch, reacted according to a conventional method, washed with water, dehydrated and dried to obtain comparative sample 10 (sodium octenyl succinate waxy corn starch).

  (17) A 5% by weight concentration slurry of Comparative Sample 10 was heated and gelatinized, then subjected to an ultrasonic disperser, and processed once at a flow rate of 0.5 L / min to obtain an ultrasonic treatment liquid. This was pulverized with a drum dryer to obtain an ultrasonically treated product of sodium octenyl succinate waxycorn starch. The 5 mass% viscosity was 779 mPa · s, and this was designated as Comparative Sample 11.

(Preparation of enzyme-treated starch and processed starch)
(1) 0.15 parts of α-amylase (product name: Christase KM) manufactured by Daiwa Kasei Co., Ltd. is allowed to act on 100 parts of waxy corn starch starch solids by a conventional method to produce an enzyme-treated product of waxy corn starch Got. The 5 mass% viscosity was 4 mPa · s.
(2) 0.15 part of α-amylase (product name: Christase KM) manufactured by Daiwa Kasei Co., Ltd. is allowed to act on 100 parts of the solid material of Comparative Sample 1 by a conventional method, and hydroxypropylated phosphate cross-linked waxy An enzyme-treated product of corn starch was obtained. The 5 mass% viscosity was 4 mPa · s.

(Method for evaluating loosening with chilled noodles)
Commercial chilled noodles (boiled udon) were used for evaluation of loosening. 200 g of chilled noodles were boiled with hot water for 3 minutes and cooled with cold water to make boiled noodles. 200 g of a solution obtained by spraying 3 parts of the loosening liquid shown in Table 1 with 100 parts by weight of noodles was boiled in a polyethylene bag, stored in a refrigerator in a sealed state for 1 day, and then evaluated for the loosening effect. That is, the ease of unraveling when unraveling with chopsticks was evaluated with a maximum of 10 points.

(Evaluation results with chilled noodles)
Table 1 shows the results of the loosening liquid formulation and the loosening evaluation. In the table, “Soya Five” represents a water-soluble soybean polysaccharide manufactured by Fuji Oil Co., Ltd. The sonicated processed starch was higher in evaluation of the unraveling effect than the decomposed product of raw starch and the processed enzyme of processed starch, and in particular, the evaluation of the unraveling effect of Samples 2 and 3 was higher.

(Method for evaluating loosening with non-fried noodles)
For the evaluation of loosening, 80 parts of wheat flour, 20 parts of Matsutani Sakura 2 (acetylated starch made by Matsutani Chemical Industry), 1 part of salt and 38 parts of water were kneaded with a mixer, combined and rolled to a noodle band of 1.00 mm. Then, it was cut out and steamed with a cutting blade # 10 square. The steamed noodles shown in Table 2 were added to and mixed with 30% of the steamed noodles in the steamed noodles to form a frame, which was dried with hot air to make a non-fried noodle. The non-fried noodles were transferred to a cup and reconstituted with hot water for 4 minutes for evaluation. Evaluation was performed in the same manner as for chilled noodles.

(Evaluation results with non-fried noodles)
Table 2 shows the results of the unraveling liquid formulation and the unraveling evaluation. In the table, “Soya Five” represents a water-soluble soybean polysaccharide manufactured by Fuji Oil Co., Ltd. The sonicated processed starch was higher in the evaluation of the loosening effect than the decomposed product of raw starch and the processed product of the processed starch, and in particular, the evaluation of the unraveling effect was higher in Samples 2 and 3.

(Evaluation method with cooked rice)
Commercially washed rice (Kirara 397) 2 go (300 g) was quickly washed and immersed in a sufficient amount of water for 30 minutes. Moisture of the obtained rice was cut with a colander, 1.5 g of a loosening agent was added and mixed, and hydrated, and the total weight was 810 g. The obtained white rice was taken out from the kettle and stirred until it became homogeneous while loosening the whole with rice scoop. The rice was evaluated after wrapping so that moisture did not fly and cooling at room temperature. In the evaluation, the ease of unraveling when unraveled by hand was evaluated with a maximum of 10 points.

(Evaluation results with cooked rice)
The results of the loosening evaluation are shown in Table 3. In the table, SM700 indicates soybean dietary fiber manufactured by San-Ei Gen FFI Co., Ltd., which is a commercially available rice improver. The sonicated processed starch was higher in the evaluation of the loosening effect than the decomposed product of raw starch and the processed product of the processed starch, and in particular, the evaluation of the unraveling effect was higher in Samples 2 and 3.

(Evaluation method with retort rice)
Quickly wash commercially available rice, add 1.4 times the weight of fresh rice, add 5% or 10% loosening agent to the rice, enclose it in a pouch, and then retort at 120 ° C for 30 minutes Processed. The obtained retort product was taken out from the pouch, covered with hot water so that it could be cooked in hot water, and the looseness was evaluated. The evaluation was based on a 10-point scale for ease of unraveling when unraveling with chopsticks.

(Evaluation results with retort rice)
Table 4 shows the results of the loosening evaluation. The ultrasonic treatment product of the processed starch of the present invention had a high evaluation of the loosening effect.

According to the present invention, noodles to be eaten by boiled, boiled, cooked rice, etc. by starching in food, a food loosening agent for improving the looseness of food such as cooked rice, and a loosening using the food loosening agent By providing a method for producing a good food, it is possible to effectively improve the looseness at the stage of production of food, such as pregelatinized noodles or cooked rice, or at the stage of distribution, sales, and eating. It is possible to provide a food with good looseness and good looseness and high taste without impairing the flavor and taste. In addition, since the loosening agent of the present invention can be provided by a simple and inexpensive method without the need for complicated steps in the preparation of the loosening agent, the present invention provides a loosening agent for foods that is highly practical. be able to.

Claims (7)

  A loosening agent for foods, comprising a processed starch sonication product obtained by sonicating the processed starch and having a viscosity in a 5% by mass aqueous solution of 100 mPa · s or less.   The modified starch is at least one selected from the group consisting of hydroxypropylated starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified starch, and phosphate monoesterified phosphate cross-linked starch The food loosening agent according to claim 1.   The raw material starch of processed starch is tapioca starch and / or waxy starch, The loosening agent for foodstuffs of Claim 1 or 2 characterized by the above-mentioned.   The food loosening agent according to any one of claims 1 to 3, wherein the content of the processed starch sonication product is 0.1 to 100% by mass in terms of solid content.   The food loosening agent of any one of Claims 1-4 is apply | coated to the surface of a foodstuff, or the solution containing the food loosening agent of any one of Claims 1-4 A method for producing a food with good loosening properties, characterized by immersing the food in a surface and coating the surface of the food with a loosening agent for food.   The method for producing a food with good loosening properties according to claim 5, wherein the food is pregelatinized noodles or cooked rice. In the case where the amount of processed starch sonicated product to food is alpha-noodles with respect to the weight of the food, it is 0.05 to 3.0% by mass in terms of solid matter or cooked rice In the case of, the method for producing a food with good loosening property according to claim 6, wherein the amount is added so as to be 0.05 to 3.0 mass% in terms of solid matter.