JP2015065832A - Food additive composition, freeze-resistant cereal food, and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food additive composition capable of imparting freeze-resistance to cereal foods without using fat, freeze-resistant cereal foods, and manufacturing method thereof.SOLUTION: The food additive composition including a non-steamed fermented soybean paste and starch syrup or sugar can be easily obtained by mixing the components in an amount of 3 to 97 wt.%, respectively, to make a total 100 wt.%. Although the composition can be formed from the two kinds of material alone, the composition may include another or a plurality kinds of subsidiary materials. The starch syrup for use may be manufactured by adding oxalic acid to starch for hydrolysis (acid saccharification) or may be a malt starch syrup or the like. The sugar for use may be caster sugar, granulated sugar, or the like.

Description

  The present invention relates to a composition for food addition, a freeze-resistant food and a method for producing the same, and in particular, a composition for food addition that can eliminate the addition of fats and oils such as a conventional uncooked fermented soybean emulsified fat composition. The present invention relates to a freeze-resistant food and a method for producing the same.

  An uncooked fermented soybean emulsified fat composition has already been provided as a technique for imparting freezing resistance to bread dough, which is a food made from flour. Unsteamed fermented soybean emulsified oil and fat composition is obtained by spraying hot water at 80 to 95 ° C. to unsteamed expanded soybean powder, and then adding the koji and salt to ferment the fermented soy paste. And completely emulsified (Patent Document 1: Patent No. 2571513).

  The steamed and unexpanded soybean powder used here puts soybeans roughly crushed at room temperature or lower in a sealed container, sprays steam with a gauge pressure of 1 kg / cm2 or less into the container, and pressurizes for 3 to 20 minutes without steaming. After maintaining the state, it is suddenly discharged out of the sealed container at atmospheric pressure or lower, expanded, and powdered (Patent Document 2: Japanese Patent Publication No. 5-74332). The produced uncooked and expanded soybean powder has a feature that the cell wall is destroyed by the evaporation of moisture in the cells of soybean and the specific surface area is extremely large, so that it can be fermented even without cooking.

  A technique for producing frozen bread dough and bread using this uncooked fermented soybean emulsified oil and fat composition has also been disclosed (Patent Document 3: JP 2000-316464 A). In other words, to prevent yeast deterioration during frozen storage, no chemical composition was added, and an uncooked and expanded soybean powder containing natural antioxidants such as lecithin and tocopherol and an uncooked fermented soybean emulsified oil and fat composition were added. Maintains the vitality of yeast, and further suppresses the growth of ice crystals by its strong emulsifying action to prevent the destruction of gluten structure, prevents the deterioration of the dough by its antioxidant action, etc. Is a technology to extend

Japanese Patent No. 2571513 "Emulsified oil and fat composition and bread using the same" Japanese Patent Publication No. 5-74332 “Method for producing uncooked soybean fermented food” JP 2000-316464 A "Frozen bread dough and bread manufacturing method"

  However, these uncooked fermented soybean emulsified fats and oils compositions according to the prior art contain oils and fats such as palm oil as their compositions and naturally require a mixing operation and a complete emulsification operation for production. . That is, fats and oils are not well mixed and there is a problem in that a good composition is obtained. Of course, the stability after commercialization is not sufficient. Therefore, there has been a demand for a technique for obtaining a composition that can impart freezing resistance to a cereal food product more easily and sufficiently, and that is easy to manufacture and excellent in stability. Moreover, it is still preferable if this can be realized using domestically produced materials without relying on imported products such as palm oil.

  The subject of the present invention is based on the problems of the prior art, and provides a composition for food addition, a freeze-tolerant food, and a method for producing the same, which can impart freezing resistance to a cereal food without using oil such as palm oil. That is. Another object of the present invention is to provide a composition for food addition, a freeze-resistant food, and a method for producing the same by using a material that can be covered by domestic products without using palm oil or the like that is an imported product. .

As a result of intensive studies on the above problems, the present inventor has found that the problems can be solved by using sugars (and mixtures thereof) such as starch syrup and sugar instead of fats and oils, and the present invention has been completed based on this. That is, the invention claimed in the present application, or at least the disclosed invention, as means for solving the above-described problems is as follows.
[1] A composition for food addition comprising a non-steamed fermented soybean paste and a saccharide (including a saccharide mixture; the same shall apply hereinafter).
[2] The composition for food addition according to [1], wherein the saccharide is a sweetener.
[3] The food additive composition as described in [1], wherein the sugar is syrup or sugar.
[4] The composition for food addition according to any one of [1] to [3], comprising 3 to 97% by weight of non-steamed fermented soybean paste and 3 to 97% by weight of sugar.

[5] A composition for food addition, wherein the composition for food addition according to any one of [1] to [4] further comprises one or more kinds of auxiliary materials.
[6] A freezing-resistant food comprising the food additive composition according to any one of [1] to [5] added to a processed food.
[7] The frozen food according to [6], wherein the processed food is a cereal food.
[8] The frozen food according to [7], wherein the cereal food is a flour food.
[9] The freeze-resistant food according to [8], wherein all or part of yeast food or shortening used in the production of flour food is replaced with the food additive composition. .
[10] The frozen food according to any one of [7] to [9], wherein the cereal food is bread, confectionery or noodles.

[11] The frozen food according to [6], wherein the processed food is an agricultural processed food.
[12] The frozen resistant food according to [11], wherein the processed agricultural food is made from a root vegetable vegetable or a vegetable edible in a portion formed in the ground.
[13] The freezing-resistant food according to [11], wherein the processed agricultural food is made from burdock, carrot, Chinese yam, potato genus other than Chinese yam, pumpkin or potato.
[14] The frozen food according to [6], wherein the processed food is a livestock processed food.
[15] The frozen resistant food according to [14], wherein the processed livestock food is sausage, ham or minced meat.
[16] The frozen food according to [6], wherein the processed food is a processed fish food.

[17] The frozen resistant food according to [16], wherein the processed fishery food is made from fish.
[18] The frozen food according to [17], wherein the fish is mackerel or char.
[19] The frozen resistant food according to [16], wherein the processed fishery food is sushi dish.
[20] The frozen food according to [7], wherein the cereal food is a rice food.
[21] The frozen food according to [20], wherein the rice food is any of rice, sushi, or rice flour.
[22] The frozen resistant food according to [6], wherein the processed food is sushi composed of sushi rice and sushi rice.

[23] The method according to any one of [6] to [22], wherein the refrigeration does not cause refrigeration, changes in color, taste and drip are suppressed, and microbial contamination during storage is suppressed. Freezing-resistant food.
[24] In the process of producing processed foods, a non-steamed fermented soybean paste and a composition for food addition containing syrup, sugar or other sugars (including sugar mixtures; the same applies hereinafter) are added. A method for producing a freeze-resistant cereal food, wherein the weight ratio of the uncooked fermented soybean paste and syrup is 3 to 97% by weight of uncooked fermented soybean paste and 3 to 97% by weight of sugars, Frozen-resistant food manufacturing method.
[25] The method for producing a freeze-resistant food according to [24], wherein the processed food is any of the following (A) to (E).
(A) Bread, confectionery, noodles or other flour foods (B) Agro-processed foods made from genus Yam, pumpkin, potatoes or other agricultural products other than burdock, carrot, potato, Chinese yam, (C) sausage, ham, Minced meat or other processed livestock food (D) Sushi, or processed fish food made from mackerel, char, or other marine products (E) Rice, sushi rice, rice flour, or other rice food (F) Sushi rice and sushi Sushi composed of dandelions

  Since the composition for food addition of the present invention, the freezing-resistant food and the method for producing the same are configured as described above, according to this, the effect over the uncooked fermented soybean emulsified oil / fat composition without using the oil / fat. With this, it is possible to obtain a composition for food addition that can impart freezing resistance to processed foods in a wide range of fields, such as cereal foods, and more than when using an uncooked fermented soybean emulsified fat composition. Processed foods with excellent freezing resistance can be produced. Moreover, according to this invention, these are realizable with the material which can be covered with a domestic product, without using palm oil etc. which are imported products. In the conventional non-steamed fermented soybean emulsified oil / fat composition, the oil / fat is difficult to mix, and although it was not sufficient in terms of obtaining a good composition or stability after commercialization, this point could also be solved.

  That is, according to this invention, manufacture is easier than the conventional non-boiled fermented soybean emulsified oil and fat composition, and stability after manufacture can also be improved. This is because saccharides such as starch syrup and sugar are easily mixed with non-cooked fermented soybeans unlike oils and fats and dissolve more easily than oils and fats, so that conventional emulsification operations are not required. Therefore, an apparatus for obtaining an emulsified state and emulsifying conditions are not required in the production process, and a food additive composition can be obtained in a shorter time. In addition, even in the manufacturing process of adding this to obtain a freeze-resistant food, the apparatus and the emulsification conditions for obtaining an emulsified state are further used.

  The composition for food addition of the present invention and the production method thereof can be used in almost all processed food production. In other words, it can be used in the production of various processed foods, including cereal foods, processed agricultural products, livestock processed foods, marine processed foods, and their combined foods. Agricultural processed foods, frozen-resistant livestock processed foods, frozen-resistant marine processed foods, and frozen-resistant composite foods can be obtained.

  By using the composition for food addition of the present invention and the method for producing the same, it can be frozen and not dried even when frozen, it can be prevented from drip, can be stored frozen for a long time, and after thawing It is possible to produce and provide an innovative freezing-resistant food that can prevent the taste, texture, and appearance deterioration of the food, and is sufficiently resistant to quick freezing.

  Furthermore, according to the present invention, an excellent quality stability, texture, and freezing-resistant food can be provided to society without using additives made of various chemical compounds that have been essential in the past. Can offer widely. That is, the present invention eliminates the need for chemical compounds that are said to have carcinogenicity, mutagenicity, and the like, and greatly contributes to the promotion and maintenance of public health.

The present invention will be described in further detail.
The composition for food addition of the present invention is easily constituted by using an uncooked fermented soybean paste and saccharides (including a saccharide mixture, the same applies hereinafter) disclosed in Patent Document 1 and the like and mixing them. . In particular, each of them can be obtained by mixing 3 wt% or more and 97 wt% or less so that the total amount becomes 100 wt%. By setting this numerical value range, a better mixed state can be obtained. As the saccharide, a sweetener, particularly syrup or sugar can be preferably used.

  In addition, although an optimal weight mixing ratio changes also with the foodstuffs which are the object to which this composition for food addition is added, sugar / non-cooked fermented soybean paste is usually in the range of 40/60 to 60/40. Of course, the present invention is not limited to these numerical ranges. Although the present invention can basically be constituted by mixing only these two kinds of materials, it may have a composition containing one or more kinds of auxiliary materials.

That is, the non-steamed fermented soybean paste referred to in the present invention is, for example, a method disclosed in Japanese Patent Application Laid-Open No. 2-190161, that is, put soybeans roughly crushed to about 1/2 to 1/8 at room temperature or lower in a sealed container. , After applying steam of 1 kg / cm ² or less for 3 to 20 minutes, rapidly expell it out of a sealed container below atmospheric pressure and swell it, and spray hot water at 80 to 90 ° C. on the powder. It can be obtained by the method of adding and fermenting koji and salt.

  In the case of using varicella as the saccharide according to the present invention, the varicella is formed by saccharifying starch with an acid or a saccharifying enzyme, and is a mixture of saccharides mainly composed of maltose as a main component and varicella as a viscous liquid sweetener. As long as it is, it can be used without particular limitation such as a production method. Therefore, for example, a starch produced by hydrolysis by adding oxalic acid to starch (acid saccharification method), or malt starch syrup using malt as a saccharifying enzyme supply source can be suitably used as the material of the composition of the present invention. Reduced starch syrup which is a sweetener mainly composed of sugar alcohol processed from syrup is not excluded from the syrup of the present invention.

  Sugar is a kind of sweetener, and the main component is sugar mainly composed of sucrose (sucrose), but when sugar is used as the sugar according to the present invention, any sugar can be used without any particular limitation. That is, it does not matter whether the raw material is sugarcane, sugar beet, sugar maple or other, and what kind of manufacturing method is used, and any raw material or manufacturing method is not excluded from the present invention. In addition, as for the type of sugar, any of sugar-containing sugar (brown sugar, white sugar, cassonade (red sugar), wasanbon, sorghum sugar, maple sugar, etc.), honey sugar (crude sugar, refined sugar), In the case of refined sugar, salame sugar (white disaccharide, medium disaccharide, granulated sugar), car sugar (super white sugar, tri-sugar), processed sugar (corn sugar, ice sugar, powdered sugar, granulated sugar), liquid sugar Either of these may be used.

  As described above, the composition for food addition of the present invention and the production method thereof can be used in almost all processed food production. In other words, it can be used in the production of processed foods such as cereal foods, processed agricultural products, processed livestock foods and processed processed fishery products, and has excellent freezing-resistant cereal foods, frozen-resistant processed agricultural foods, and processed frozen food products In addition, frozen processed marine processed foods can be obtained.

  Cereal foods include various flour foods such as bread, confectionery or noodles, rice foods and other processed cereal foods, and processed agricultural foods include burdock, carrot, Chinese yam, yam genus other than Chinese yam, pumpkin Root vegetables such as potatoes or various processed agricultural foods, including processed agricultural foods made from vegetables that are edible in the ground, and processed livestock foods include sausage, ham or minced meat Various processed livestock foods, processed fishery products, including those made from mackerel, char, and other fish, frozen products, fillets, cooked products, seasoned products, sushi, etc. By using the composition for food addition of the present invention and the production method thereof for various types of processed fishery products, an excellent frozen-resistant processed food can be obtained.

  In addition, in the freeze-resistant food in which the composition for food addition of the present invention is added to a cereal food, when a flour food such as bread is used as the cereal food, conventionally, the flour food such as bread is used. All or part of the yeast food or shortening used in the production can be replaced with the food additive composition of the present invention.

  In addition, the freeze-resistant food produced by the food additive composition of the present invention can withstand long-term frozen storage, can not be frozen, does not dry, can prevent the occurrence of drip, and can be stored frozen for a long time Moreover, it is possible to prevent taste, texture and appearance deterioration after thawing. For example, in the case of food made from flour, it has been confirmed that all of these effects can be obtained even after 30 days of freezing ramen noodles and 5 years of frozen storage. The unzipped ones looked like freshly made.

  The composition for food addition of the present invention can be easily obtained by simply mixing and dissolving saccharides such as starch syrup with the above-mentioned weight ratio in the uncooked fermented soybean paste, but as other production conditions and additives The details of the method of use basically conform to the technique disclosed in Patent Document 1 and the like.

In addition, among the prior arts relating to a composition for imparting freezing resistance using fats and oils and a non-steamed fermented soybean paste and a food production method using the same, patent-pending applications are as follows (including patent documents) ).
1) Japanese Patent Application Laid-Open No. 2005-110617 Frozen-resistant cereal food and production method 2) Japanese Patent Application Laid-Open No. 2005-110616 Raw noodles with baked shellfish and production method 3) Japanese Patent Application Laid-Open No. 2000-316464 Frozen bread dough and bread production method (Patent Document 3)
4) Japanese Unexamined Patent Publication No. 2000-139412 Synthetic additive-free sausage and ham 5) Japanese Patent Application Laid-Open No. 06-284853 Emulsified oil and fat composition and bread using the same (Patent Publication of Patent Document 1)
6) Japanese Patent Application Laid-Open No. 06-007123 Method of producing high-temperature-treated browned miso soup 7) Japanese Patent Application Laid-Open No. 05-284924 Noodles containing processed soybean powder 8) Japanese Patent Publication No. 06-022430 Breads and bread production method 9) Japanese Patent Publication No. 5-74332 Gazette "Method for producing uncooked soybean fermented food" (Patent Document 2)
10) Utility model registration No. 3123029 “Frozen-resistant cereal food”

  All the conventional techniques disclosed in these (the composition and its production method, the food production method using the composition and the food obtained thereby, and all other details) use sugars such as chickenpox instead of fats and oils. This is all within the scope of the present invention. In addition, the above-mentioned conventional techniques include “Promet” and “Promet S” manufactured by NIF Co., Ltd. as uncooked and expanded soybean powder, and “Clemar” manufactured by NIF Co., Ltd. Clementa S "etc. are commercialized. All that has been possible with these products is possible with the food additive composition of the present invention, with no inferiority and practicality.

  Examples of the present invention will be described in detail, but the present invention is not limited to these examples. In addition, in all the examples described below, all the examples use uncooked fermented soybean paste and starch syrup or sugar, and use 3-97% by weight of each to make a total of 100% by weight. As a ratio, it was manufactured using the composition for food addition of the present invention in which syrup (or sugar) / non-steamed soybean paste was mixed in the range of 40/60 or more and 60/40 or less.

<1. Example 1 Bread>
80 parts by weight of strong powder, 3 parts by weight of raw yeast, and 48 parts by weight of water are added to produce a medium seed. Further, 20 parts by weight of strong powder, 7 parts by weight of white sucrose, 1.8 parts by weight of salt, The main food was added with 13 parts by weight of the food additive composition of the invention and 19 parts by weight of water, and bread was produced by a conventional method.

<2. Comparative Example 1 Bread>
To 80 parts by weight of strong powder, 3 parts by weight of raw yeast and 0.1 part of yeast food are added, and further 48 parts by weight of water are added to produce a medium seed. Further, 20 parts by weight of strong powder, 7 parts by weight of white sucrose, salt 1.8% by weight, 7 parts by weight of shortening, and 15 parts by weight of water were added to make a main meal, and bread was produced by a normal method.

  <1. Bread of the present invention obtained in Example 1> and <2. Comparing the production process with the bread obtained in Comparative Example 1>, when the composition for food addition of the present invention is used, it has a function of assisting the activity of yeast even without the addition of yeast food, and the fermentation time is adjusted. It was not necessary, and it was confirmed that the work of making dough was stable. In addition, as a result of comparing and tasting both, the bread according to the present invention, compared to the bread obtained in the comparative example, does not cause the phenomenon of dumpling in the mouth deprived of saliva, which is a drawback of the synthetic emulsifier, It was found to be soft and mellow, and melt better than bread using shortening. Moreover, as a result of storing both at room temperature of 25 degreeC, generation | occurrence | production of mold | fungi was seen from the 4th day in the bread of the comparative example, but the bread according to this invention does not repel mold even after 1 week after baking. It was.

<3. Example 2 Chocote Spread>
A chocolate coat spread was produced by adding 33 parts by weight of the food additive composition of the present invention to 20 parts by weight of cacao butter, 45 parts by weight of sugar and 2 parts by weight of water and kneading. The obtained product had a smooth structure and a mellow flavor as compared with the conventional product.

<4. Example 3 Mayonnaise>
To 10 parts by weight of the composition for food addition of the present invention, 12 parts by weight of egg yolk, 5 parts by weight of vinegar, 2 parts by weight of pepper powder and 1 part by weight of salt are kneaded and gradually added while kneading 70 parts by weight of salad oil. Made mayonnaise. It was easier to manufacture than the conventional product, and the obtained product was also difficult to separate oil, stable and homogeneous, and mellow.

<5. Example 4 Sausage>
Add 10 parts by weight of the food additive composition of the present invention to 29 parts by weight of pork red meat, 34 parts of pork back fat and 15 parts by weight of bacon, and further 2 parts by weight of red wine, 2 parts by weight of brandy, 1 part by weight of sugar and 1 salt. Part by weight, 5 parts by weight of egg and 1 part by weight of starch were added and kneaded, and sausage was produced according to a conventional method. The obtained product was homogeneous, and even when it was put in a refrigerator or the like, the water did not separate and the flavor was mild.

  Although the sausage according to the present invention does not contain any additive due to a chemical composition, it is equivalent to the sausage to which a conventional composition is added, even though no composition such as an antioxidant or an antibacterial agent is used. It has been confirmed that it has stability, and has the same freezing resistance as sausage to which a conventional composition is added in spite of the fact that no composition such as a binder is used. Furthermore, it has been confirmed that ham can be produced according to this example and the same effect can be obtained.

<6. Example 5 Chinese noodles (noodle A)>
To noodle flour consisting of 90 parts of wheat flour for Chinese noodles, 8 parts of potato starch and 0.5 parts of pregelatinized starch, 1.5 parts of the food additive composition of the present invention is added and Chinese noodles (hereinafter “ Noodles A ") were produced.

<7. Comparative Example 2 Chinese Noodles (Noodles B to D)>
In addition, 1 part of Kansui was added to the noodle flour having the same composition as the noodle A of Example 5 to produce Chinese noodles (hereinafter “noodle B”) under the same conditions. In addition, Chinese noodles (hereinafter “noodle C”) were produced under the same conditions by adding 1 part of whole egg powder to the noodle flour of the same composition. Further, Chinese noodles (hereinafter “noodle D”) were produced under the same conditions without adding anything to the noodle flour of the same composition.
These noodles A to D were boiled and cooked under the same conditions, and a part was sampled. The results are shown in Table 1.

  As a result, the noodle A according to the present invention of Example 5 has a superior texture compared to the noodle D of Comparative Example 6 which does not use the noodles A, although it does not use citrus or eggs. Even when compared with noodle B using conventional kansui and noodle C using conventional egg, it had a texture equivalent to or better than these. In addition, the noodle A according to the present invention was excellent in riding the juice and was excellent in that respect.

<8. Example 6 Udon Noodle (Noodle E)>
Udon noodles (hereinafter referred to as “noodle E”) were produced in a conventional manner by adding 0.5 parts of the composition for food addition of the present invention to 70 parts of wheat flour and 30 parts of processed starch.

<9. Comparative Example 3 Udon Noodles (Noodles F, G)>
Further, 2 parts of sodium chloride was added to the noodle flour having the same composition as the noodle E of Example 6 to produce udon (hereinafter referred to as “noodle F”) under the same conditions. Furthermore, udon (hereinafter “noodle G”) was produced under the same conditions without adding anything to the noodle flour of the same composition.
These noodles EG were boiled and cooked under the same conditions, and a part was sampled. .

  As a result, the noodle E according to the present invention of Example 6 has a superior texture than the noodle G that does not use salt even though salt is not used. Even when compared with the noodle F used, it had a texture equal to or greater than that.

<10. Example 7 Noodles (Noodles H)>
To the buckwheat flour comprising 78 parts of buckwheat flour, 20 parts of flour for binder and 2 parts of pregelatinized starch, 0.5 part of the composition for food addition of the present invention is added and buckwheat noodles (hereinafter referred to as “noodle H”). ) Was manufactured.

<11. Comparative Example 4 Soba Noodle (Noodle I)>
In addition, buckwheat (hereinafter "noodle I") was produced under the same conditions as in noodle E of Example 6 without adding anything to the buckwheat flour having the same composition.
These noodles H and I were boiled and cooked under the same conditions, and a part was sampled.

  As a result, the noodle H according to the present invention of Example 7 not only showed buckwheat elasticity and crunch, but also improved the softness of the buckwheat flour, as compared with the noodle I.

<12. Quick frozen storage comparative test of each noodle of Examples 5-7 and Comparative Examples 2-4>
About noodles A to I of each example and comparative example, immediately after boiled a part thereof, 10 pieces of each were put in a tray and packaged, rapidly frozen at −30 ° C. for 10 minutes, and then a −20 ° C. refrigerator. Stored in Hereinafter, the frozen noodles A, B, C, D, E, F, G, H, and I are referred to as noodles J, K, L, M, N, O, P, Q, and R. A portion was taken out 7 days after the start of frozen storage, and the sample was heated and thawed and compared for tasting.

  As a result, the noodles J, N, and Q, which are quick-frozen products of the noodles A, E, and H according to the present invention, are all frozen, not dried, and thawed as compared with the quick-frozen products of each comparative example. The subsequent taste, texture and appearance were good, and the quality was excellent.

<13. Slow frozen storage comparative test of each noodle of Examples 5 to 7 and Comparative Examples 2 to 4>
About noodles A to I of each Example and Comparative Example, immediately after boiled a part thereof, 10 pieces of each were put in a tray and packaged, and stored in a refrigerator at −20 ° C. without being quickly frozen. Hereinafter, the slowly frozen noodles A, B, C, D, E, F, G, H, and I are referred to as noodles S, T, U, V, W, X, Y, Z, and Ω. . A portion was taken out after 4 days, 7 days, 14 days, and 30 days from the start of frozen storage, and the samples were heated and thawed to compare the samples.

  As a result, the noodles S, W, and Z, which are quick-frozen products of the noodles A, E, and H according to the present invention, are 30 days after the start of slow frozen storage compared to the slowly frozen products of each comparative example. There was no freezing deterioration. That is, it was frozen and not dried, and it had good taste, texture and appearance after thawing, and showed excellent quality.

<14. Example 8 Starch Contamination Test>
Chinese noodles (hereinafter “noodles”) are produced by a conventional method by adding 1.5 parts of the composition for food addition of the present invention to 100 parts of wheat flour having a low gluten content, and boiled, cooked and sampled did. As a result, it was confirmed that Chinese noodles having the same elasticity, crunchiness and noodle skin as Chinese noodle powder with a high gluten content can be made, and it is possible to mix other starches without any problems. .

<15. Example 9 Spaghetti Noodle>
0.5 parts of the composition for food addition of the present invention was added, and spaghetti noodles (hereinafter referred to as “noodles”) were produced, cooked and sampled by a conventional method. As a result, the peculiar feeling peculiar to spaghetti noodles decreased, and a milder flavor was exhibited.

  The noodles to which the present invention can be applied are not particularly limited. By type, all kinds of noodles such as Chinese noodles, udon, cold wheat, somen, soba and spaghetti are included, and by type, all forms such as raw noodles, dry noodles, boiled noodles, instant noodles, frozen boiled noodles, etc. are included. . In addition, the raw materials for noodles are not just those that use normal wheat flour for noodles, but flours that have a lower gluten content than normal wheat flour for noodles are used alone or mixed with normal wheat flour for noodles You may have done. Furthermore, potato starch, tapioca starch and the like may be mixed and used.

  According to the present invention, as described above for the noodles, the present invention not only provides Chinese noodles that do not use citrus or eggs, but also noodles such as udon noodles and soba noodles that do not use salt or eggs, and is boiled and stored frozen. In this case, it is possible to provide noodles that can be stored in a frozen state for a sufficiently long period of time, whether they are fast frozen or slowly frozen. In addition, wheat flour having a low gluten content that has not been conventionally used for noodle production can be used for noodles, increasing the utilization and increasing the commercial value.

<16. Example 10 Frozen bread dough 1>
At room temperature of 22 ° C., to 100 parts by weight of flour, 7 parts by weight of super white sugar, 1.8 parts by weight of salt, 6.0 parts by weight of the composition for food addition of the present invention, 2.2 parts by weight of yeast, and lemon juice product ( Add 1.5 parts by weight of Pokka Lemon (registered trademark), mix, add 63 parts by weight of water, knead, divide into 100g portions, round and leave at -25 ° C for 1 hour without leaving fermentation time Then, it was rapidly frozen and stored at −20 ° C. as frozen bread dough (hereinafter “frozen bread dough 1”).

<17. Example 11 Frozen bread dough 2>
At room temperature of 22 ° C., 7 parts by weight of super white sugar, 1.8 parts by weight of sodium chloride and 6.0 parts by weight of the food additive composition of the present invention were added to and mixed with 100 parts by weight of wheat flour and aged for 3 days. Then, add 2.2 parts by weight of yeast and 1.5 parts by weight of Pokka Lemon (Registered Trademark), mix, add 63 parts by weight of water, knead, divide into 100g portions, leave the fermentation time. Without being rapidly frozen at -25 ° C for 1 hour, it was stored at -20 ° C as frozen bread dough (hereinafter "frozen bread dough 2").

<18. Comparative Example 5 Frozen Bread Dough>
At room temperature of 22 ° C, 100 parts by weight of wheat flour, 7 parts by weight of white sugar, 1.8 parts by weight of salt, 2 parts by weight of skim milk powder, 2.2 parts by weight of yeast, 0.5 parts by weight of yeast food, antioxidant 1 Add parts by weight, mix with 63 parts by weight of water, knead, divide into 100g portions, fast freeze at -25 ° C for 1 hour without leaving the fermentation time, )) And stored at -20 ° C.

<19. Firing test>
The frozen bread doughs 1 to 3 obtained in Example 10, Example 11, and Comparative Example 5 were stored frozen for 30 days, thawed at 20 ° C. for 4 hours, rounded, and heated at 35 ° C. for 60 minutes. Fermentation was performed and baked at 200 ° C. for 13 minutes to obtain respective bread products (hereinafter, “product pa”, “product pi”, and “product pu”), which were obtained from conventional bread dough. In the comparative product, the pear skin was observed even after freezing for only 30 days, but neither the product pap or the paste obtained from the frozen bread dough according to the present invention had any pear skin. There was smooth and glossy.

  In addition, as for the texture and flavor, the product of the comparative example had a bitterness, but the product pa obtained from the frozen bread dough according to the present invention had good texture and flavor. In addition, the product Pi had a better flavor. In addition, although the texture and flavor of the product of the comparative example rapidly deteriorated in about 2 days, both the product pas and pi related to the present invention were conspicuous in texture and flavor even after 5 days. There was no change.

<20. Freezing storage test>
The frozen bread doughs 1, 2, and 3 obtained in Examples 10 and 11 and Comparative Example 5 were each kept frozen at −20 ° C. and the change with time was followed. As a result, with the conventional bread dough 3 as a comparative example, after 30 days, it was not possible to produce a commercially available bread under any conditions. However, on the other hand, the frozen bread doughs 1 and 2 according to the present invention were able to produce bread having a rich texture and flavor that could withstand commercialization even after 3 months. In addition, since deterioration of quality was not recognized after 3 months, it was judged that it was possible to market frozen bread dough as a semi-cooked food for general consumers. After that, even after 5 years from the start of freezing storage, it was confirmed that it could be used sufficiently.

  The frozen bread dough produced using the present invention has a long life with no degradation of fermentative power and gluten structure destruction due to freezing, and a smooth and glossy surface with a fluffy feel by baking. A bread having a flavor can be produced. That is, not only can a frozen bread dough having excellent characteristics be obtained, but also the flavor of the final product, the bread, can be improved as compared with the prior art. The present invention can provide value not only to bread makers but also to general consumers. In other words, a groundbreaking invention that enables frozen dough to be sold as a semi-cooked food at retail stores and baked at ordinary homes, thereby enabling the eating of freshly baked bread. It is.

<21. Raw noodle freezing-thawing test>
The raw noodles were subjected to a freeze-thaw test using Examples 5-7 and the like described above.
Raw noodles produced 30 balls or more at a time were simply packaged in a colorless and transparent polyethylene bag, and one bag was inspected every other day. The test conditions are as follows.
Freezer used: Freezer refrigerator for home use (Sanyo, SR-42VP)
Freezing conditions: -18 to -20 ° C for 12 hours Thawing conditions: 20 to 25 ° C (room temperature) for 1 hour and 30 minutes
It moved outside from the frozen state and thawed naturally. When 1 hour and 30 minutes had elapsed after the start of thawing, the above observation and sensory evaluation were performed, and immediately after that, the sample was returned to the freezer maintained at a predetermined temperature again. However, the presence or absence of freezing burns was observed when taken out of the warehouse. Here, quick freezing was not performed.

  As a result, the noodles using the composition for food addition of the present invention have no change in appearance, no change in appearance, no change in color, no change in taste, even after repeated freezing and thawing. It was confirmed that the quality was maintained in a very good state. On the other hand, in each conventional noodle as a comparative example, a part of the noodle was already in a dissolved state at the time of the first thawing, and the taste was significantly lowered. Moreover, at the time of the 2nd cool, it separated into the completely dry part and the melt | dissolved part, and the commercial value was lost completely.

  In addition, 24 hours of freezing (−18 to −20 ° C.) and 24 hours of thawing (leaving to stand at room temperature of 20 to 25 ° C.), 48 hours in total, and other conditions are the same as above. As a result, the appearance, color, smell, and taste were tested, and it was confirmed that the quality at the time of manufacture was similarly maintained by repeated 10 cycles of freezing and thawing.

  As described above, according to the present invention, it is possible to effectively suppress changes in freezing burn, color and taste when frozen and thawed one or more times, and to suppress microbial contamination and deodorization effects during storage As a result, it was confirmed that cereal foods could be frozen and stored in a high quality state.

<22. Example 12 Rice>
Now, the freeze-resistant food of the present invention is sushi as a processed fish food, as rice-made food, any of glutinous rice, glutinous rice or other rice, sushi rice or rice flour, and sushi rice as a composite processed food A sushi made from a sushi dish is also within that range. Examples of cooked rice, sushi rice (mackerel), and sushi produced therefrom will be described below.

First, Example 12 cooked rice will be described.
In the manufacturing process (at the time of cooking rice) of the cooked rice of glutinous rice, the food additive composition of the present invention was added. The addition ratio was 1% by weight with respect to rice. The obtained cooked rice was able to confirm that aging of starch was suppressed. In other words, it was confirmed that the quality was maintained even after the cooked rice of Example 12 was frozen, thawed, re-frozen, and re-thawed.

  That is, even when cold thawing was repeated three times, aging of starch did not occur, and a texture (mochi-mochi) that was unique to the flavor of rice was maintained. Note that these effects could be obtained whether syrup was used as the saccharide of the food additive composition or sugar.

<23. Example 13 Shime-saba>
At the time of shime-saba production, when the mackerel was soaked in vinegar, 1% by weight of the food additive composition of the present invention was added to the vinegar and soaked for 1 hour. Even if cold thawing was repeated three times for the shimeji mackerel produced in this way, the peculiar taste and texture were maintained. In addition, the effect was able to be acquired even when using the starch syrup as a saccharide | sugar of the composition for food addition, or using sugar.

<24. Example 14 Saba sticks>
Examples 12 and 13 were applied to produce mackerel sticks. And the cold thawing test was done. Even after cold thawing was repeated three times, the peculiar taste and texture of mackerel sticks made of shime-sama and rice were maintained. In addition, the effect was able to be acquired even when using the starch syrup as a saccharide | sugar of the composition for food addition, or using sugar.

<25. Defrosting method>
At the end of the examples, several examples of the optimal and simple method for thawing the food produced using the food additive composition of the present invention will be described.
Part 1 Leave at room temperature (room temperature, around 20 ° C.) for 4-5 hours.
Part 2 Immerse in reservoir water (water temperature around 20 ° C) for about 40 minutes.
Avoid thawing in a refrigerator, cooler box, microwave oven, etc.

According to the composition for food addition, the freeze-resistant food and the production method thereof according to the present invention, the freeze-resistance can be imparted to the cereal food and other processed foods without using fats and oils. Moreover, manufacture is easier than the conventional non-boiled fermented soybean emulsified oil and fat composition. It is an epoch-making invention that can be used widely in the field of food production and related industries, and has extremely high industrial applicability.

Claims (25)

A composition for food addition comprising a non-steamed fermented soybean paste and a saccharide (including a saccharide mixture, the same shall apply hereinafter). The composition for food addition according to claim 1, wherein the saccharide is a sweetener. The composition for food addition according to claim 1, wherein the sugar is syrup or sugar. The food additive composition according to any one of claims 1 to 3, comprising 3 to 97% by weight of non-steamed fermented soybean paste and 3 to 97% by weight of sugars. 5. The food additive composition according to claim 1, further comprising one or more kinds of auxiliary materials. A freeze-resistant food, wherein the food additive composition according to any one of claims 1 to 5 is added to a processed food. The frozen food according to claim 6, wherein the processed food is a cereal food. The freeze-resistant food according to claim 7, wherein the cereal food is a flour food. The freezing-resistant food according to claim 8, wherein all or part of yeast food or shortening used in the production of flour food is replaced with the food additive composition. The frozen food according to any one of claims 7 to 9, wherein the cereal food is bread, confectionery or noodles. The frozen food according to claim 6, wherein the processed food is an agricultural processed food. The freeze-resistant food according to claim 11, wherein the processed agricultural food is a vegetable made from root vegetables or a vegetable that is edible in the ground. The freeze-resistant food according to claim 11, wherein the processed agricultural food is made from burdock, carrot, Chinese yam, genus Yam other than Chinese yam, pumpkin or potato. The frozen food according to claim 6, wherein the processed food is processed livestock food. The frozen food according to claim 14, wherein the processed livestock food is sausage, ham or minced meat. The frozen food according to claim 6, wherein the processed food is a processed fish food. The frozen processed food according to claim 16, wherein the processed fishery food is made from fish. The freeze-resistant food according to claim 17, wherein the fish is mackerel or char. The frozen food according to claim 16, wherein the processed fishery food is sushi. The frozen food according to claim 7, wherein the cereal food is a rice food. The frozen food according to claim 20, wherein the rice food is any of rice, sushi, and rice flour. The frozen food according to claim 6, wherein the processed food is sushi composed of sushi rice and sushi rice. The freeze-resistant food according to any one of claims 6 to 22, wherein the food is not frozen or frozen, and changes in color, taste and drip are suppressed, and microbial contamination during storage is suppressed. . In the process of producing processed foods, a refrigeration resistance characterized by adding a composition for food addition containing uncooked fermented soybean paste and syrup, sugar or other sugars (including sugar mixtures; the same shall apply hereinafter) A method for producing a cereal food, wherein the weight ratio of the uncooked fermented soybean paste and syrup is 3 to 97% by weight of uncooked fermented soybean paste and 3 to 97% by weight of sugar, Food manufacturing method. The method for producing a freeze-resistant food according to claim 24, wherein the processed food is any one of the following (A) to (E).
(A) Bread, confectionery, noodles or other flour foods (B) Agro-processed foods made from genus Yam, pumpkin, potatoes or other agricultural products other than burdock, carrot, potato, Chinese yam, (C) sausage, ham, Minced meat or other processed livestock food (D) Sushi, or processed fish food made from mackerel, char, or other marine products (E) Rice, sushi rice, rice flour, or other rice food (F) Sushi rice and sushi Sushi composed of dandelions