JP2013201947A - Looseness improving agent for cereal processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a looseness improving agent suppressing quality degradation such as worsening of looseness in preservation, for efficiently producing a delicious cereal processed food, and the cereal processed food using the looseness improving agent, aiming at using as the looseness improving agent, by bringing water soluble hemicellulose and lecithin having a strong looseness improving action into pharmaceutical preparations in a solution state without flocculating.SOLUTION: A looseness improving agent for a cereal processed food, using both water soluble hemicellulose and lecithin, and stearoyl lactate is in a solution state without flocculating. Furthermore, the looseness properties of the cereal processed food can be improved by the addition of the looseness improving agent.

Description

  TECHNICAL FIELD The present invention relates to an improvement in loosening of processed cereal foods, and more particularly to a loosening improver for processed cereal foods such as noodles and cooked rice, and a processed cereal food having improved looseness by using this improver.

  With the recent diversification of food, the need for processed foods is increasing. In particular, cereal foods such as noodles and cooked rice have been processed and cooked in large quantities and sold at convenience stores, supermarkets, etc., and have been eaten by many consumers.

  Among these processed foods that are distributed and marketed, the problems that are particularly problematic are the convenience of processing and the deterioration of quality over time.

  Processed cereal foods such as noodles and cooked rice generally contain starch, and during processing / cooking, starch will flow out onto the surface of the food and the foods will be bound together. As a result, in the case of a noodle product, it becomes difficult to divide it into one serving due to adhesion between noodles or to mix with juice or sauce at the time of eating. In the case of instant noodles, the portion where the noodles are bound is less likely to return to hot water. In addition, in the case of cooked rice products, the whole rice cannot be fried uniformly with fried rice, and the rice grains are crushed by a rice ball molding machine. Such problems lead to a decrease in production efficiency and an increase in cost, and further, the resulting food is difficult to eat and is not delicious.

  As a conventional method for eliminating the binding property between the foods and improving the looseness, a method of mixing oil or emulsified oil (Patent Document 1), a method of adding a sucrose fatty acid ester having a high HLB (Patent Document 2) ), A method of adding an organic acid (Patent Document 3), a method of processing while applying mechanical vibration, and a method of using water-soluble hemicellulose (Patent Document 4).

  Lecithin is generally well known for imparting a loosening effect, but it is a material that is difficult to use in combination because it has high reactivity with other materials. For example, when used together with lecithin to improve the looseness of water-soluble hemicellulose, there is a problem of aggregation due to interaction (Patent Document 5).

Japanese Patent Laid-Open No. 3-175940 Japanese Patent Publication No. 60-8103 JP 61-181350 A JP-A-6-121647 JP 2004-222550 A

  An object of the present invention is to provide a loosening improver for efficiently producing a delicious processed grain food, and a processed grain food using the loosening improver, for suppressing deterioration in quality such as loosening during storage. It was. Specifically, an object was to formulate a water-soluble hemicellulose and lecithin having a strong fraying improving action in a solution state without agglomeration and use them as a fraying improving agent.

  As a result of intensive studies in view of the above problems, the present inventors do not agglomerate a flocculation improver for processed cereal foods using stearoyl lactate in combination with water-soluble hemicellulose and lecithin in a solution state. In addition, the present inventors have found that the looseness of processed cereal foods can be improved by adding the loosening improver, and the present invention has been completed.

That is, the present invention
(1) A loosening improver for processed cereal foods comprising (A) water-soluble hemicellulose, (B) lecithin, (C) stearoyl lactate.
(2) The loosening improver for processed grain food according to claim 1, wherein the water-soluble hemicellulose is derived from beans.
(3) A processed grain food obtained by adding the loosening improver according to (1) or (2) or surface-treating with the loosening improver.
(4) The added amount of the loosening improver according to (1) or (2) is 0.01 to 20% by weight as (A) water-soluble hemicellulose and (B) 0. The processed cereal food according to (3), wherein 001 to 5% by weight and (C) 0.001 to 5% by weight as stearoyl lactate.
It is.

  According to the present invention, the looseness of processed foods such as noodles and cooked rice is improved, and the binding of noodle strings and rice grains can be remarkably suppressed. Furthermore, the processed cereal foods to which the present invention has been added have a loosening property even after being refrigerated for one day after preparation, and the binding between cooked rice and noodles is remarkably suppressed. In addition, the present loosening improver contains water-soluble hemicellulose and lecithin as constituent components, but by using stearoyl lactate in combination, it does not aggregate and becomes favorable.

(Processed cereals)
The processed cereal food of the present invention refers to food obtained by primary processing or further secondary processing of cereal foods (rice, wheat, barley, rice bran, rice bran, etc.). Primary processed foods include cooked rice, barley rice, rice cakes, dried noodles, raw noodles, pasta, etc. Secondary processed foods include foods prepared by re-cooking primary processed foods, such as rice balls, sushi, pilaf, fried rice, and cooked There are rice, mixed rice, soba, udon, Chinese noodles, pasta, raw noodles, instant noodles and so on.

These processed cereal foods include processed foods of the final product type that are intended to be eaten on the spot, including those that are cooked at home, and semi-finished products that require cooking when eaten. Included are foods distributed in the market by methods such as ice temperature.

(Feeling improver)
The loosening improving agent of the present invention contains water-soluble hemicellulose, lecithin, and stearoyl lactate.

(Water-soluble hemicellulose)
Water-soluble hemicellulose is obtained from oil seeds (palm, coconut, corn, cottonseed, etc.) or cereals (rice, wheat, etc.) and beans (soybeans, red beans, peas, etc.). From this aspect, in the present invention, beans derived from beans, particularly soybeans or peas, especially those derived from cotyledons are preferred.
Water-soluble hemicellulose can be obtained by a method of water extraction or hot water extraction from a raw material containing hemicellulose, a method of heat extraction under acid or alkaline conditions, a method of extraction by enzymatic decomposition, or the like.
A preferred example of the method for producing water-soluble hemicellulose is as follows. These raw materials are thermally decomposed under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C. or higher and 130 ° C. or lower, more preferably higher than 100 ° C. and 130 ° C. or lower. The water-soluble fraction is fractionated by centrifugation or the like and then dried as it is, or, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment is used to remove hydrophobic substances or low molecular weight substances and dry them. Hemicellulose can be obtained.

(lecithin)
The lecithin used in the present invention is not limited as long as it contains phospholipid as a main component, and is generally exemplified by soy lecithin, egg yolk lecithin, and fractionated lecithin or modified lecithin such as enzymatically degraded lysolecithin. it can. Among them, fractional lecithin is preferable, and powdered lecithin from which oil has been removed is particularly preferable.

(Stearoyl lactate)
Examples of stearoyl lactate used in the present invention include sodium stearoyl lactate and calcium stearoyl lactate.

(Addition amount)
The amount of water-soluble hemicellulose in the present loosening improver is preferably 0.01 to 20% by weight, more preferably 0.05 to 5% by weight as the amount of water-soluble hemicellulose added to the processed cereal food. . The blending amount of lecithin in the present loosening improver is preferably 0.001 to 5% by weight, more preferably 0.005 to 2% by weight as the amount of lecithin added to the processed cereal food. In addition, the amount of stearoyl lactate in the present loosening improver is preferably 0.001 to 5% by weight, more preferably 0.005 to 2% by weight, as the amount of stearoyl lactate added to the processed cereal food. . In any case, if the addition amount is too small, sufficient loosening property may not be imparted to the processed cereal food, and if it is too much, the flavor of the processed cereal food may be changed.

  Since the blending ratio of lecithin and stearoyl lactate in the present loosening agent is greatly influenced by the type and blending amount of other raw materials, it is not limited by this example, but stearoyl lactate is one per lecithin It is desirable that it is 0.01 or more, preferably 0.1 or more, more preferably 0.5 or more. If the ratio of stearoyl lactate to lecithin is too small, solution aggregation may occur. The upper limit is not particularly limited, but it is suitable to use within the above-mentioned range from the viewpoint of cost and flavor.

  The form of the present loosening improver is not particularly limited. For example, a liquid or paste in which water-soluble hemicellulose, lecithin and stearoyl lactate, and other adjuncts are dissolved in water, a powdered form obtained by simply mixing these, and a granular form obtained by granulating the mixed form Illustrated.

(Other additives)
The present loosening improver must contain water-soluble hemicellulose, lecithin and stearoyl lactate, but can be used in combination with other additives as appropriate. Other additives include monoglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, polysorbates and other emulsifiers, or oily substances such as tocopherols which are general animal and vegetable fats and fat-soluble vitamins, glucose, Monosaccharides such as fructose, sucrose, maltose, fructose, raffinose, maltotriose, trehalose, stachyose, maltotetraose, etc. , Tara gum, karaya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, gati gum, locust bean gum, pullulan, gellan gum, gum arabic, hyaluronic acid, Icrodextrin, chitosan, carboxymethylcellulose (CMC), alginate propylene glycol ester, various starches such as modified starch, hydrolysates of these polysaccharides, albumin such as gelatin and whey, sodium caseinate, soluble collagen, egg white, Examples include protein substances such as egg yolk powder and soybean protein, salts such as calcium fortifiers, and pH adjusters such as sodium acetate.

  This loosening improver is sold in a powdered state, emulsified or suspended with oils and fats, or as a solution such as water or saline, or in the form of a solution added to an organic acid solution such as acetic acid. can do.

(Addition method and surface treatment method)
The method for adding the present loosening agent to the processed cereal food or the method for surface-treating the processed grain food with the present unraveling agent is not particularly limited, and there are the following methods. As a method of adding the present loosening improver to processed cereal foods, (1) when making cooked cooked rice, the present loosening improver is added to rice and cooked. In addition, the cooked rice is further processed. (2) A method of adding the present loosening improver to water or hot water when boiling noodles or pasta in advance and boiling can be exemplified.
Moreover, as a method of surface-treating processed cereal foods with the present loosening improver, (1) surface treatment is carried out by entangled with an aqueous solution of the present unraveling improver in cooked rice, cooked rice, boiled noodles or pasta. (2) Spray an aqueous solution of the present loosening agent on cooked rice, noodles or pasta that have been boiled. (3) The present loosening improver is dissolved in the seasoning liquid in advance, and the surface treatment is carried out by applying to pasta, noodles or cooked rice. (4) The present loosening improver is mixed with a powder seasoning, and is surface-treated by sprinkling with cooked rice, pasta or noodles. And the like. These methods are selected according to individual food characteristics such as production lines and sales forms.

Cereal processed foods such as noodles and cooked rice obtained by the method of adding the present loosening agent to processed cereal foods or the method of surface-treating processed cereal foods by the present unraveling agent have good loosening properties. Yes. Therefore, the processed cereal food obtained by the present invention is very easy to eat and can be tasted delicious. Moreover, for example, even after refrigerated storage for one day after preparation, the looseness is maintained, and the binding between cooked rice and noodles is remarkably suppressed.
Moreover, it has excellent processing suitability, such as being easy to mix and difficult to crush in the production of processed cereal foods, by imparting good loosening properties.

  EXAMPLES Hereinafter, although an Example is given and this invention is further demonstrated, this invention is not restrict | limited by these illustrations. In the examples, both parts and% mean weight basis.

  In the examples shown below, water-soluble soy hemicellulose derived from soybean marketed as “Soya Five-S” (manufactured by Fuji Oil Co., Ltd.) was used as the water-soluble hemicellulose.

(Noodle loosening evaluation method)
A mixture of 600g strong powder, 400g buckwheat flour, 10g salt and 300g water, kneaded for 15 minutes with a mixer, rolled and cut (cutting teeth # 22 corners, noodle string thickness 1.3mm) according to conventional methods. Boiled in boiling water for 3 minutes, washed with running water for 30 seconds to obtain boiled noodles. Next, 6 g of each loosening improver was sprayed uniformly per 200 g of boiled noodles, filled in a container and sealed, and the looseness after refrigerated storage for 1 day was evaluated by 10 panelists. Each panelist evaluated with 1-5 points based on the standard of Table 1, and made the average score the looseness evaluation. If the average score was 4 or more, it was judged that the looseness was good.

(Table 1) Evaluation criteria for looseness

(Evaluation method of presence / absence of aggregation)
After preparing various loosening improvers, the presence or absence of aggregation after 6 hours was visually confirmed. Evaluation was made as ○ when there was a precipitate but easily dispersed, and × when there was agglomeration that could not be easily dispersed.

(Examination of synergistic effect) (Examples 1-3, Comparative Examples 1-5)
Based on the formulation in Table 2, loosening improvers A to G were prepared. The presence or absence of aggregation and the looseness evaluation of noodles were evaluated for each. SLP-white (manufactured by Sakai Oil Co., Ltd.) was used as lecithin, and Grindsted SSL (sodium stearoyl lactate, manufactured by Danisco Co.) was used as stearoyl lactate.

(Table 2) Recipe (%) and evaluation results

  As the result of Table 2, Examples 1-3 which used water-soluble soybean hemicellulose, a lecithin, and sodium stearoyl sodium lactate together were favorable, agglomeration did not occur. Moreover, the loosening property of the noodles was good at 4 points or more, and the loosening property was significantly improved as compared with Comparative Examples 1-5. In Comparative Example 5 in which only the water-soluble soybean hemicellulose and lecithin were used in combination, aggregation occurred and the looseness of the noodles could not be evaluated.

(Evaluation of looseness of cooked rice) (Examples 4 to 5, Comparative Example 6)
With the formulation shown in Table 3, rice was cooked using a household rice cooker. To the cooked rice, water or a loosening improver E was added according to Table 3, mixed until uniform and allowed to cool to room temperature. The looseness of rice was evaluated in three stages: ○: unraveled, Δ: difficult to unravel, and x: not unraveled.

(Table 3) Recipe (parts) and evaluation results

  As shown in the results of Table 3, in the cooked rice in which the present loosening improver was added during cooking (Example 4) and in the cooked rice in which the present loosening improver was surface-treated on the cooked rice (Example 5), the looseness was also exhibited. It was good.

Claims (4)

(A) Water-soluble hemicellulose, (B) lecithin, (C) The loosening improving agent for processed grain foods characterized by including stearoyl lactate. The loosening improver for processed cereal foods according to claim 1, wherein the water-soluble hemicellulose is derived from beans. A processed grain food obtained by adding the loosening improver according to claim 1 or 2 or surface-treating with the loosening improver. The added amount of the loosening improver according to claim 1 or 2 is 0.01 to 20% by weight as (A) water-soluble hemicellulose and (B) 0.001 to 5% by weight as lecithin with respect to the processed cereal food. (C) 0.001 as stearoyl lactate
The processed grain food according to claim 3, which is ˜5 wt%.