JP2016096730A - Impregnation inhibitor for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an impregnation inhibitor for food, inhibiting moisture from moisture-containing ingredients, such as seasoning solution or sauce, from being impregnated into noodles and rice, having an easy method of application, and excellent in flavor and texture, in view of the fact that conventionally there is the problem that since moisture of ingredients applied to noodles and rice transits so as to spoil the texture, it is difficult to retain a just made state.SOLUTION: An impregnation inhibitor for food is obtained by including in the constituent fatty acid, polyglyceryl fatty acid ester and glycerine fatty acid ester which contain behenic acid and/or stearic acid, and setting a hydroxyl value in a range of 120-170.SELECTED DRAWING: None

Description

  The present invention relates to a soaking inhibitor capable of restraining soaking into food materials.

  In foods, there are sauces such as sauces, sauces, sauces, etc., for example, yakisoba, pasta, rice, etc., but the moisture of ingredients applied to noodles and rice moves, There is a problem that the fresh state cannot be maintained by deteriorating the texture. The main cause is the moisture used in the raw material, but it is considered that the osmotic pressure difference is caused by seasonings such as salt, sugar, and soy sauce contained in the ingredients, and as a result, soaking is promoted. In order to solve this problem, in convenience stores, etc., in order to suppress moisture transfer from the ingredients to be applied with noodles and rice, the container itself is provided with an internal lid made of plastic or the ingredients themselves in a separate container. Although it has been devised not to come into direct physical contact with noodles, rice, etc. by putting it in, etc., there are problems such as labor and cost, increased waste discarded after meals, and effective food dyeing The use of an entrainment inhibitor is desired.

  For the purpose of suppressing moisture permeation from ingredients to foods, a technique using propylene glycol alginate or the like (see, for example, Patent Document 1) or starch food is heat-sterilized and then sealed in a container. In addition, a technique related to a method for producing a room temperature storage food (for example, refer to Patent Document 2) or surface moisture such as noodles is removed by performing a freezing treatment or the like, and oil is adhered after dusting the powder. A manufacturing method by a technique (see, for example, Patent Document 3), an oil and fat composition containing a polyglycerin fatty acid ester is contact-treated with boiled noodles or steamed noodles, and the polyglycerin fatty acid ester is a diglycerin fatty acid. A technique related to a method for suppressing water absorption of boiled noodles or steamed noodles characterized by being an ester (see, for example, Patent Document 4) is disclosed. That.

  However, in Patent Document 1, the propylene glycol alginate alone cannot completely suppress moisture from the ingredients. In Patent Document 2 and Patent Document 3, the work process is complicated, and a convenience store is used. It takes too much time to produce a large amount of lunches to be sold on a daily basis, so that the versatility is poor and the effects are difficult to say for all foods. Furthermore, in Patent Document 4, it is necessary to prepare an oil and fat composition comprising an oil and a polyglycerin fatty acid ester in advance. However, in the type of polyglycerin fatty acid ester used, the fatty acid is an olein having a high iodine value. Because it is a polyglycerin composed of acid, it is not only easily deteriorated with time but also by high-lux illumination lights used in convenience stores, and heating such as range up further promotes deterioration, so these elements All oleic acid deteriorates significantly, and as a result, it may adversely affect the taste when eaten, so it must be eaten immediately after production and handled in a convenience store that requires a certain amount of shelf life. It was not satisfactory because it was not suitable for the product.

JP 2000-41605 A JP 2006-197950 A JP 2004-357659 A JP2013-202002A

  The object of the present invention is to suppress the infiltration of moisture from ingredients containing moisture such as sauce and sauce into noodles and rice, and the method of use is simple, and for foods with excellent flavor and texture. It is to provide an infiltration inhibitor.

  The present inventors include polyglycerin fatty acid esters and glycerin fatty acid esters containing behenic acid and / or stearic acid as constituent fatty acids, prepared and used so that the hydroxyl value is in the range of 120 to 170. The inventors have found that the hydroxyl value of glycerin fatty acid ester is 50 or less, and have solved the above problems.

  According to the present invention, in the noodles and rice with the seasoning ingredients such as sauce and sauce, the moisture contained in the cooking ingredients is prevented from soaking into the noodles and rice, so that the noodles and rice It is possible to maintain a fresh feeling for a long time without impairing the texture.

Hereinafter, the present invention will be described in detail.
The fatty acid of the glycerin fatty acid ester and the polyglycerin fatty acid ester used in the present invention may be any fatty acid derived from animal or vegetable oils and is preferably a saturated fatty acid, particularly behenic acid or stearic acid.

  The esterification reaction with glycerin or polyglycerin is produced by a known method. For example, it can be esterified under an alkali catalyst, an acid catalyst, or a non-catalyst under normal pressure or reduced pressure. Specifically, glycerin or polyglycerin, a fatty acid, a catalyst are charged, and 160 to 160 under a nitrogen gas stream. It can be obtained by reacting at a temperature of 260 ° C. until free fatty acid disappears. The obtained polyglycerin fatty acid ester and glycerin fatty acid ester can be purified by molecular distillation using a high-vacuum distiller depending on the usage requirements of the product, and can be produced by any other known method. It is possible.

Any polyglycerin can be used as long as it is a polymerization reaction with glycerin, glycidol or epichlorohydrin.
The average degree of polymerization of the polyglycerin fatty acid ester can be from about 2 to 40, and the average degree of polymerization is preferably from 3 to 10. The esterification reaction is preferably carried out so that the hydroxyl value after the reaction is 100 or less, more preferably 50 or less.

  In the combination of the polyglycerin fatty acid ester and the glycerin fatty acid ester, it is preferable that the final hydroxyl value be in the range of 100 to 200, and more preferably 120 to 170, so that a higher dyeing suppression effect is obtained. Can be obtained. The hydroxyl group affects the affinity with water, and if the hydroxyl value is too high, the affinity with water is improved and the effect of suppressing infiltration is likely to be obtained, but conversely, a watery texture tends to be obtained, and the flavor quality is lowered. When the hydroxyl value is too low, the affinity with water is lowered, and even if added, it is difficult to obtain the effect of suppressing soaking.

  The adjustment of the hydroxyl value can be grasped by measuring it appropriately during the reaction, and when the target hydroxyl value is reached, the reaction can be stopped by abruptly lowering the reaction temperature to room temperature. Is possible. In addition, in this specification, a hydroxyl value means the value measured by the reference | standard oil-and-fat test analysis method (pyridine acetic anhydride method).

  In addition, in the infiltration inhibitor for foods according to the present invention product, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, or lecithin, enzymatically decomposed lecithin, as long as the effects of the product of the present invention are not inhibited. Any food emulsifier such as enzyme-treated lecithin or polysorbate can be added. In addition to food emulsifiers, any additive or material for foods such as thickening polysaccharides, salt, sugar, etc. can be used without any problem even if used in combination.

  In addition, the method of using the food penetration inhibitor according to the present invention is not particularly limited. For example, it is used by dispersing in a seasoning liquid, or in a stir-fried oil used during cooking. Even if it is directly applied or sprinkled on noodles and rice, it is possible to select the most suitable method for use in actual use. Therefore, the form of the product of the present invention can be arbitrarily changed in the form of powder, liquid, solid flake, etc. so that it can be easily handled according to the handling during use. For example, the product of the present invention can be formulated by adding it to an emulsion prepared by mixing water and oil, and the effect as a soaking inhibitor can be exhibited even when this product is finally used.

  The amount of the product of the present invention used in food varies depending on the distribution form of the product, the storage period, and the degree of expected effect, but when used with fried oil during cooking (2 to 10% by weight) ), And preferably (5 to 7% by weight). If the amount added is too small, the effect is not exhibited. On the other hand, if the amount is too large, the flavor and the production cost become high, which is not preferable in view of industrial use.

  In the present invention, noodles are steamed or boiled. The noodles are made from wheat flour, buckwheat flour, rice flour, or other flour or starch and water, if necessary. Made noodles. Examples of types of noodles include pasta, Chinese noodles, udon, soba, yakisoba, rice noodles, grilled udon, and vermicelli.

  The rice is mainly cooked rice, and can be used for rice cakes, Chinese rice cakes, and the like that have ingredients on rice. In addition, fried rice fried with ingredients can also be used suitably.

  Furthermore, if the product of the present invention is a cooked food that requires suppression of moisture oozing from ingredients, the same effect can be obtained, such as suppression of moisture oozing from vegetables after cooking such as stir-fried vegetables. In particular, it is possible to maintain the crispness of vegetables even when the time has elapsed after cooking.

  In the following, the product of the present invention will be described as examples, but this is merely to explain the product of the present invention, and does not limit the present invention in any way.

Example 1
Polyglycerin with an average degree of polymerization of 18.1 g, stearic acid 81.9 g, and phosphoric acid catalyst were placed in a reaction vessel and esterified for 2 hours or longer so that the hydroxyl value would be 15 after reaching 260 ° C. in a nitrogen stream. The reaction is carried out, the temperature is kept constant until the reaction solution becomes transparent, the hydroxyl value is measured after becoming transparent, it is confirmed that the hydroxyl value is 10, and the product is recovered after cooling. A glycerin stearic acid ester was obtained. Subsequently, glycerin and behenic acid were similarly esterified so as to have a hydroxyl value of 286 to prepare glycerin behenic acid ester as the product of the present invention. Furthermore, the present invention A was obtained by heating and mixing the polyglycerin stearic acid ester and glycerin behenic acid ester so that the hydroxyl value was 150 and then cooling to room temperature.

Example 2
A product B of the present invention was obtained in the same manner as described in Example 1 except that the mixture was heated and mixed so that the hydroxyl value of the mixture of polyglycerol stearic acid ester and glycerin behenic acid ester was 120.

Example 3
A product C of the present invention was obtained in the same manner as described in Example 1 except that the mixture was heated and mixed so that the hydroxyl value of the mixture of polyglycerol stearic acid ester and glycerin behenic acid ester was 170.

Example 4
The product was prepared so that the hydroxyl value of the polyglycerol stearate ester was 35 and the hydroxyl value of the heated mixture of glycerin fatty acid ester was 140 by the same method as in Example 1 to obtain the product D of the present invention. .

Example 5
The product was prepared so that the hydroxyl value of the polyglycerol stearate ester was 50, and the heated mixture of glyceribehenate ester was 157 except that the hydroxyl value of the heated mixture was 157. .

Example 6
Polyglycerin with an average degree of polymerization of 18.1 g, 81.9 g of behenic acid and phosphoric acid catalyst are placed in a reaction vessel, and after esterification at 260 ° C. in a nitrogen stream, esterification is continued for 2 hours or more so that the hydroxyl value becomes 15. The reaction is carried out, the temperature is kept constant until the reaction solution becomes transparent, the hydroxyl value is measured after becoming transparent, it is confirmed that the hydroxyl value is 10, and the product is recovered after cooling. Glycerin behenic acid ester was obtained. Subsequently, glycerin and stearic acid were similarly esterified so as to have a hydroxyl value of 286 to prepare a glycerin stearate ester as the product of the present invention. Furthermore, after the above-mentioned polyglycerin behenic acid ester and glycerin stearic acid ester were heated and mixed so that the hydroxyl value was 150, the product F of the present invention was obtained by cooling to room temperature.

Example 7
A product G of the present invention was obtained in the same manner as described in Example 6 except that the mixture of polyglycerol behenate and glycerol stearate was heated and mixed so that the hydroxyl value of the mixture was 120.

Example 8
The product H of the present invention was obtained in the same manner as described in Example 1 except that the mixture of polyglycerol behenate and glycerol stearate was heated and mixed so that the hydroxyl value of the mixture was 170.

Example 9
Prepared by the same method as in Example 1 except that the hydroxyl value of polyglycerin behenate is 35 and the hydroxyl value of the heated mixture of glycerin stearate is 140. Got.

Example 10
Prepared so that the hydroxyl value of polyglycerol stearate is 50, and prepared by the same method as in Example 1 except that the heated mixture of glycerol behenate is 157. It was.

Comparative Example 1
The polyglycerol stearic acid ester was prepared in the same manner as in Example 1, except that the mixture was adjusted so that the hydroxyl value of the mixture of glycerin behenic acid ester was 110. K was obtained.

Comparative Example 2
The production method of polyglycerin stearate is the same as that of Example 1, and the same preparation and comparison as described in Example 1 except that the mixture of glycerin behenic acid ester is heated and mixed so that the hydroxyl value is 180. Product L was obtained.

Comparative Example 3
A reaction product was prepared in the same manner as in the method described in Example 1 so that the hydroxyl value of the polyglycerol stearate ester was 55, and a heated product of the glycerin fatty acid ester having a hydroxyl value of 147 was obtained as a comparative product M. .

Comparative Example 4
A reaction was prepared in the same manner as described in Example 1 so that the hydroxyl value of the polyglycerol stearate ester was 55, and a heated mixture of the glycerol fatty acid ester with a hydroxyl value of 110 was obtained as a comparative product N. .

Comparative Example 5
A product obtained by adjusting the hydroxyl value of the polyglycerol stearic acid ester reacted according to Example 1 to 37 was obtained as Comparative Product O.

Comparative Example 6
Comparative product P was prepared using only glycerol stearic acid ester having a hydroxyl value of 286 prepared by reaction in Example 1.

Comparative Example 7
The production method of polyglycerin behenic acid ester was the same as in Example 1, and prepared and compared in the same manner as described in Example 1 except that the hydroxyl value of the mixture of glycerin stearic acid ester was adjusted to 110. Product Q was obtained.

Comparative Example 8
The polyglycerin behenic acid ester was prepared in the same manner as in Example 1 except that the mixture was heated and mixed so that the hydroxyl value of the mixture of glycerin stearic acid ester was 180. A comparative product R was obtained.

Comparative Example 9
Comparative product S was prepared by reacting in the same manner as described in Example 1 so that the hydroxyl value of polyglycerin behenic acid ester was 55, and the hydroxyl value of the heated mixture of glycerin stearic acid ester was 147. Got as.

Comparative Example 10
Comparative product T was prepared by reacting in the same manner as described in Example 1 so that the hydroxyl value of polyglycerin behenic acid ester was 55, and the heated glycerin stearate ester having a hydroxyl value of 110. Got as.

Comparative Example 11
Comparative product U was prepared by adjusting the hydroxyl value of polyglycerol behenic acid ester reacted according to Example 1 to 37.

Comparative Example 12
Comparative product V was prepared using only glycerol stearic acid ester having a hydroxyl value of 286 prepared by reaction in Example 1.

Comparative Example 13
A comparative product W was prepared by following the method described in Example 1 except that the fatty acid of the polyglycerol fatty acid ester used oleic acid.

Comparative Example 14
A comparative product X was prepared by the method described in Example 1 except that oleic acid was used as the fatty acid of the glycerin fatty acid ester.

Test example 1
The present invention products and comparative products obtained in Examples 1 to 10 and Comparative Examples 1 to 14 were used for verification by the following test methods, but the effects of the present invention products are not limited at all.
Yakisoba Cooking Test Immediately after adding 12 g of salad oil to a heated frying pan, the product of the present invention and comparative product 0.6 g were added and dissolved by heating, and 100 g of cabbage chopped to an appropriate size and 15 g of carrot were fried for about 4 minutes. Further, 200 g of steamed noodles (Chinese noodles for yakisoba) and 25 g of water were added and fried for about 1 minute, and 50 g of yakisoba sauce was added and fried for about 2 minutes, cooled and placed in a container.

Evaluation Method About the degree of the source soaking into the noodles of fried noodles that had been refrigerated for 1 day, the cross section was cut out with a sharp blade, and the soaking distance of the sauce from the surface was evaluated by the naked eye and microscopic observation according to the following criteria.
◎: Staining is hardly observed ○: Staining is slightly observed Δ: Staining from the surface layer is clear but does not reach the center ×: Staining is observed to the vicinity of the center

In addition, fried noodles that had been refrigerated for 1 day were heated in a microwave oven (600 W, approximately 60 seconds), and the glossiness, sag, discoloration, and fragrance were evaluated according to the following criteria by visual observation and sensory evaluation. The results are shown in Table 1.
◎: Very good ○: Good △: A little inferior ×: Very inferior

  As is clear from the results in Table 1, yakisoba using the present invention product having a high effect of suppressing soaking has suppressed soaking of the sauce into the noodles, and generally has a good luster, slickness, unraveling and aroma. I understand.

Test example 2
Napolitan cooking test Immediately after adding 12 g of salad oil to a heated frying pan, the product of the present invention and 0.6 g of the comparative product were added and dissolved by heating. . Add 100g tomato (canned), 50g ketchup, 3g chicken soup, 0.8g salt, 0.2g pepper and stir for about 1 minute. Boil pasta noodles (1.6mm diameter dried spaghetti). 2) Stir fry for about 1 minute while adding 200 g, and cool and put into a container.

Evaluation Method About the degree of the source soaking of napolitan noodles stored refrigerated for 1 day, the cross section was cut out with a sharp blade, and the soaking distance of the sauce from the surface was evaluated by the naked eye and microscopic observation according to the following criteria.
◎: Staining is hardly observed ○: Staining is slightly observed Δ: Staining from the surface layer is clear but does not reach the center ×: Staining is observed to the vicinity of the center

Further, Napolitan that was refrigerated for 1 day was heated in a microwave oven (600 W, approximately 60 seconds), and the glossiness, sag, discoloration, and fragrance were evaluated according to the following criteria by visual observation and sensory evaluation. The results are shown in Table 2.
◎: Very good ○: Good △: A little inferior ×: Very inferior

  As can be seen from the results in Table 2, Napolitan using the present invention product having a high effect of suppressing soaking suppresses the soaking of the sauce into the noodles, and generally has good gloss, slickness, unraveling and aroma. I understand.

Test example 3
Fried rice cooking test Immediately after adding 15 g of salad oil to a heated frying pan, add 0.8 g of the present invention product and comparative product, dissolve by heating, add 50 g of spliced egg, and stir for about 30 seconds. 25 g was added and fried for about 1 minute 30 seconds. Further, 250 g of warm rice was added and fried for about 1 minute, 6 g of seasoning (fried rice) was added and fried for about 3 minutes, cooled and placed in a container.

Evaluation method About the degree of soaking seasonings in rice grains of fried rice refrigerated for 1 day, cut the section with a sharp blade, and the soaking distance of seasonings from the rice grain surface by visual and microscopic observations according to the following criteria evaluated.
◎: Stain is hardly observed ○: Stain is slightly observed △: Stain from the surface layer is clear but does not reach the center ×: Stain is confirmed to the vicinity of the center

In addition, fried rice that has been refrigerated for 1 day is heated in a microwave oven (600W, approx. 60 seconds), and the following criteria are used for visual observation, sensory evaluation for color luster, paralysis (dissolution), graininess (rice), and aroma. Each was evaluated. The results are shown in Table 3.
◎: Very good ○: Good △: A little inferior ×: Very inferior

  As is apparent from the results in Table 3, the fried rice using the product of the present invention, which has a high anti-soaking effect, has suppressed the soaking of seasonings into the rice grain, and as a whole, it has a lustrous color, a feeling of paralysis (unraveling), It can be seen that the graininess (rice) and fragrance are good.

Test example 4
Stir-fried vegetable cooking test Immediately after adding 5 g of sesame oil to a heated frying pan, add 0.3 g of the product of the present invention and the comparative product, dissolve with heating, add 120 g of cabbage chopped into squares, stir for about 3 minutes, and further sprout 80 g And fried for about 2 minutes. Add 30g sauce (3g oyster sauce, 3g thin soy sauce, 3g mirin, 1.5g chicken soup, 1.5g salt, 18g water) and stir for about 1 minute. Cooled and placed in a container.

Evaluation method The amount of drip in which the container was tilted at a certain angle was evaluated according to the following criteria by visual observation with respect to the degree of oozing out of the vegetable stir-fried liquid that had been refrigerated for 1 day.
◎: Almost none ○: Less △: Many ×: Much more

In addition, stir-fried vegetables that had been refrigerated for 1 day were heated in a microwave oven (600W, approximately 90 seconds), and the glossiness, crispness (vegetable), and fragrance were evaluated according to the following criteria by visual observation and sensory evaluation. . The results are shown in Table 4.
◎: Very good ○: Good △: A little inferior ×: Very inferior

  As is clear from the results in Table 4, it can be seen that the stir-fried vegetables using the product of the present invention having a high bleed-out suppression effect generally have good luster, crispness (vegetables), and aroma.

  The food penetration inhibitor according to the present invention is excellent in flavor, texture and the like, and is clearly an epoch-making material that can maintain the deliciousness immediately after cooking, which was a conventional problem. The industrial value is remarkably high because it can be used during cooking.

Claims (3)

  A food penetration inhibitor containing a polyglycerin fatty acid ester and a glycerin fatty acid ester containing behenic acid and / or stearic acid as constituent fatty acids, and having a hydroxyl value in the range of 120 to 170.   A polyglycerin fatty acid ester according to claim 1 having a hydroxyl value of 50 or less.   A food containing the food penetration inhibitor according to claim 1 or 2.