JP2018130041A - Additive for starch-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an additive for starch-containing food which gives cooked food good un-twisting feeling.SOLUTION: Provided is an additive for starch-containing food which contains collagen peptide, emulsifier and fats, and is preferably formed of powder.SELECTED DRAWING: None

Description

  The present invention relates to starch-containing food additives, and more particularly to cooked foods using the starch-containing food additives.

  Cooked foods such as fried rice provided at specialty stores are loosely-cooked and uniformly seasoned. However, it is difficult to reproduce such fried rice in a general household, and in many cases, problems such as rice grains are bound to each other and seasoning is not uniform are caused. Accordingly, various seasonings have been developed so that fried rice with a good hog feeling of the rice grains can be prepared. For example, Patent Document 1 discloses an anti-binding agent for starch-containing foods containing a collagen peptide. Specifically, Patent Document 1 discloses that fried rice was prepared by frying cooked rice mixed with a binding inhibitor (Example of Patent Document 1). Patent Document 2 discloses a seasoning solution for fried rice containing salt, ethanol, and gelatin. Patent Document 3 discloses a seasoning containing sucrose fatty acid ester and the like and fats and oils. The anti-sticking agents and seasonings described in Patent Documents 1 to 3 are premised on use when the food is fried.

  On the other hand, the process of frying the food with fats and oils requires a certain amount of time, so that the cooked food can be efficiently prepared if the frying process can be omitted. For example, Patent Document 4 proposes a powder seasoning for cooking grilled messi containing an oil and fat and a sorbitan fatty acid ester. Further, although not for fried rice, Patent Document 5 discloses a quality improver containing N-acetylglucosamine, glucosamine and salts thereof, and a collagen peptide as an active ingredient for the purpose of improving the quality of low protein powder foods. Is disclosed.

JP 2000-342209 A JP 2011-120480 A Japanese Patent No. 4310568 Patent No. 3729297 JP 2009-268434 A

  The seasoning for cooked foods produced without going through the conventionally proposed stir-fry process has a problem that unevenness occurs in the hoggle feeling at the time of eating because it is difficult to uniformly mix with foods. In view of such circumstances, it is an object of the present invention to provide an additive that provides a cooked food having a good hoggle feeling.

The inventors have found that a starch-containing food additive containing a collagen peptide, an emulsifier, and an oil and fat can solve the above problems. That is, the said subject is solved by the following this invention.
(1) A starch-containing food additive comprising a collagen peptide, an emulsifier, and an oil.
(2) The additive according to (1), which is a powder.
(3) The additive according to (1) or (2), wherein the collagen peptide has a viscosity of 5 to 50 mPa · s when measured at 60 ° C. as a 30 wt% aqueous solution.
(4) The additive according to any one of (1) to (3), wherein the additive contains 10 to 50% by weight of the collagen peptide.
(5) The emulsifier is selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and combinations thereof, according to any one of (1) to (4) Additive.
(6) A cooked food comprising a starch-containing food in which part or all of the surface is coated with the additive according to any one of (1) to (5).
(7) The cooked food according to (6), which is cooked rice or noodles.
(8) A method for producing a cooked food comprising a step of mixing the additive according to any one of (1) to (5) above and a starch-containing food.
(9) The production method according to (8), which does not include a stir-fried step.

  INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a starch-containing food additive that provides a cooked food product having a good fog feeling.

  In the present invention, “X to Y” includes X and Y which are the end values. “X or Y” means one or both of X and Y. Hereinafter, the present invention will be described in detail.

1. The starch-containing food additive of the present invention The starch-containing food additive of the present invention (hereinafter also simply referred to as “the additive of the present invention”) is used for starch-containing foods, and includes collagen peptides, emulsifiers, and fats and oils. Starch-containing food means that it is used for cooking the food. Examples of starch-containing foods include cooked rice, noodles, rice cakes and dumplings. In the present invention, cooked rice is obtained by cooking or steaming raw rice, and noodle is obtained by boiling or steaming raw noodles. As the starch-containing food, heated foods such as cooked rice, noodles, rice cakes and dumplings that can be eaten as they are are preferred, and cooked rice or noodles are more preferred.

  It is preferable that the additive of the present invention is used for producing a cooked food dressed with fats and oils. Accordingly, the cooked food is preferably cooked rice such as fried rice, grilled rice, pilaf, nasi goreng, seasoned rice, paella, and rice bran, and cooked noodles such as spaghetti, fried noodles, and fried udon. Since the cooked food having an excellent texture can be produced without going through the frying process with the additive of the present invention, the frying process is unnecessary for the production of the cooked food.

(1) Collagen peptide Collagen peptide is obtained by heating and extracting collagen to obtain gelatin and then hydrolyzing the gelatin with an enzyme or acid. The origin of collagen is not limited, and can be derived from bones and skins of pigs, cows, chickens, or fish bones, skins and scales. Further, the extraction method is not limited, and for example, hot water extraction, pressure extraction, or the like can be employed.

  The molecular weight of the collagen peptide is not particularly limited, but is generally lower than that of gelatin. Specifically, the molecular weight of gelatin is tens of thousands to 300,000, while the molecular weight of collagen peptides is about 1,000 to tens of thousands.

  The viscosity of the collagen peptide is not particularly limited, but the lower limit of the viscosity measured using a B-type viscosity system at 60 ° C. as a 30 wt% aqueous solution is preferably 5 Pa · s or more, and 8 Pa · s or more. Preferably, it is 15 Pa · s or more. The upper limit is preferably 50 Pa · s or less, and more preferably 40 Pa · s or less. Further, the lower limit of the viscosity measured using a B-type viscosity system at 10 ° C. is preferably 10 Pa · s or more, and more preferably 15 Pa · s or more. The upper limit is preferably 200 mPa · s or less, and more preferably 160 mPa · s or less.

  Collagen peptides improve the feeling of fog on starch-containing foods. From this viewpoint, the blending amount of the collagen peptide in the additive of the present invention is preferably 10% by weight or more, and more preferably 13% by weight or more. On the other hand, if the amount of collagen peptide is excessive, the cost increases. In this respect, the upper limit of the collagen peptide is preferably 80% by weight or less, more preferably 50% by weight or less, further preferably 35% by weight or less, and further preferably 30% by weight or less.

(2) Emulsifier In the present invention, any emulsifier acceptable in food can be used. Emulsifiers improve the affinity between fats and oils. Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, lecithin, and enzymatically decomposed lecithin. Of these, sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, and sorbitan fatty acid esters are preferred in the present invention. The hydrophilic / hydrophobic balance (HLB) of the emulsifier is not limited, but is preferably about 1 to 17.

  The emulsifier is considered to have an effect of suppressing excessive permeation of water into the starch-containing food, and maintains a good foggy feeling for a long time by combining with the collagen peptide. From this viewpoint, the amount of the emulsifier in the additive of the present invention is preferably 0.5% by weight or more, and more preferably 1% by weight or more. On the other hand, if the amount of the emulsifier is excessive, bitterness may occur, so the upper limit of the emulsifier is preferably 20% by weight or less, more preferably 10% by weight or less, and even more preferably 7% by weight or less.

(3) Fats and oils Fats and oils means ester of fatty acid and glycerin. In the present invention, any oil and fat acceptable for food can be used. Preferred examples include vegetable oils and animal fats. Specific examples of vegetable oils include canola oil, soybean oil, olive oil and the like, and specific examples of animal fats include lard, butter and the like. Also, a mixture of these may be used. In the present invention, vegetable oil is more preferable in order to give a light texture. The amount of fats and oils is preferably 0.5% by weight or more, more preferably 1% by weight or more in the additive of the present invention. The upper limit is preferably 10% by weight or less, and more preferably 5% by weight or less.

(4) Other components The additive of the present invention may contain other components. Other ingredients are not limited as long as they are used in the food field, but salty seasonings such as salt and soy sauce, sweet seasonings such as granulated sugar, and umami seasonings such as sodium glutamate (hereinafter these are summarized) And spices such as pepper; extract components such as vegetable extracts, livestock meat extracts, yeast extracts; excipients; anti-caking agents and the like. Moreover, the suitable compounding quantity can be determined by the form (solid, paste, liquid) of these components, or the intensity | strength of those tastes. Although the compounding amounts of these components may be known amounts, the following compounding amounts are preferable with respect to 100 parts by weight of the total amount of the essential three components (collagen peptide, fat and oil, emulsifier).
Seasoning component: 0 to 500 parts by weight Extract component: 0 to 500 parts by weight Spice: 0 to 10 parts by weight When the ingredients for such seasoning are included, the additive of the present invention is also a seasoning.
In addition to these, excipients such as starch, anti-caking agents such as calcium carbonate and silicon can be added in appropriate amounts.

(5) Form of the additive of the present invention The form of the additive of the present invention is not limited, and may be a liquid, a gel, a paste, or a solid. In consideration of ease of mixing into cooked rice and noodles, the additive of the present invention is preferably a solid, and more preferably a solid powder.

(6) Manufacturing method of additive of the present invention The additive of the present invention can be manufactured by any method, but collagen peptide, emulsifier, oil and fat, and other ingredients are dry blended if necessary, and pulverized if necessary And is preferably produced as a powder additive.

2. Method for producing cooked food A cooked food can be produced by mixing the additive of the present invention with a starch-containing food.
(1) Starch-containing food As mentioned above, rice or noodles are preferred as the starch-containing food in the present invention.
1) Cooked rice In the present invention, cooked rice refers to cooked rice or cooked rice. Rice is usually glutinous rice. The method of cooking or steaming may be as per the standard method. A small amount of edible oils and fats may be added during cooking rice.

2) Noodles In the present invention, noodles are those obtained by boiling or steaming raw noodles formed in a linear shape using wheat flour or other grain powder as a main raw material. Examples of noodles include spaghetti, udon, soba, ramen, kishimen, and somen.

(2) Ingredients Ingredients may be mixed as necessary. Ingredients are ingredients other than starch-containing foods. The ingredients are not limited, but preferred examples include vegetables such as carrots and green onions, and fried eggs.

(3) Mixing The method of mixing the additive of the present invention and the starch-containing food is not particularly limited. For example, in the case of cooked rice, the additive of the present invention and cooked rice may be mixed using a mixer, or may be mixed by hand using a spatula or the like. In the case of noodles, the additive of the present invention and the noodles may be mixed by hand using cooking utensils such as chopsticks and tongs. The use amount of the additive of the present invention is such that the total amount of essential components of collagen peptide, emulsifier, and fat becomes 0.4 to 1.2 parts by weight with respect to 100 parts by weight of starch-containing food. It is preferable. The mixing is preferably performed by mixing the additive of the present invention with a warm starch-containing food. Specifically, the temperature of the starch-containing food during mixing is preferably 60 to 80 ° C. When using an ingredient, the additive of the present invention, the ingredient, and the starch-containing food may be mixed simultaneously, or the ingredient may be mixed after the additive of the present invention and the starch-containing food are mixed. . Mixing can be performed while fried, but in the present invention, a fried step is not required.

3. Prepared foods prepared with the additives of the present invention (hereinafter also referred to as “cooked foods of the present invention”) are prepared as if they were fried. It has a taste like a made food, has an excellent hoggle feeling, and the hoggle feeling persists even after a lapse of time. Although this mechanism of action is not limited, the collagen peptide covers part or all of the surface of the cooked rice, and the emulsifier suppresses excessive penetration of moisture into the food by increasing the affinity between fat and moisture, It is presumed that foods are less likely to bind to each other because emulsification of fats and oils suppresses stickiness of rice caused by fats and oils.

  Although the cooked food of the present invention may be eaten immediately after production, it can be eaten even after a certain amount of time has elapsed after production since a good hoggle feeling persists. Furthermore, even if it eats after thawing | freezing after freezing, it has a favorable food texture. As described above, the cooked food is preferably cooked cooked rice or cooked noodles.

The following ingredients were used.
Collagen Peptide A: Collagen Peptide 700F Nitta Gelatin Co., Ltd. Collagen Peptide B: Peptide PRA-AS, Nippi Co., Ltd. Collagen Peptide C: Peptide PRA-P, Nippi Co., Ltd. Collagen Peptide D: SCP-80NY Nitta Gelatin Manufactured by Gelatin A: Gelatin AP-250 Manufactured by Weisshard International Gelatin B: Nippi Gelatin AP-50 Manufactured by Nippi Corporation Sucrose fatty acid ester A: Sugar ester P1570, manufactured by Mitsubishi Chemical Foods, Inc., HBL = 15
Sucrose fatty acid ester B: DK ester F-20W, manufactured by Daiichi Kogyo Seiyaku Co., Ltd., HBL = 2
Hereinafter, cooked cooked rice that has been cooked without going through the frying process is referred to as “fried rice” for convenience.

[Example 1 and Comparative Example 1]
The ingredients shown in Table 1-1 were dry blended with a mixer to prepare a powder additive. Using a mixer, 7 g of the additive was mixed with 200 g of cooked rice to produce fried rice. From Reference Example 2 described later, the temperature of the cooked rice at the time of mixing was estimated to be about 60 ° C. Nine panelists who have been well trained immediately after producing fried rice perform sensory evaluation on 6 levels, with 1 being the best when feeling parallax and 6 being the worst. The points were summed up. The results are shown in Table 1-2. It is clear that fried rice using an additive containing a collagen peptide and an emulsifier has an excellent hoggle feeling. Particularly, the fried rices of Examples 1-1 and 1-2 were evaluated to have a glossy and smooth texture.

[Example 2 and Comparative Example 2]
Example 1 using sucrose fatty acid ester A (sugar ester P1570, manufactured by Mitsubishi Chemical Foods, Inc., HBL = 15) as an emulsifier, and collagen peptide A (collagen peptide 700F, manufactured by Nitta Gelatin Co., Ltd.) as a collagen peptide In the same manner as above, fried rice was produced, and the feeling of hoggle etc. was evaluated by 12 trained panelists. However, the blending amounts of the emulsifier and the collagen peptide were as shown in Table 2, and the blending amounts of the other ingredients were the same as those in Table 1-1. Furthermore, in addition to immediately after manufacture, the fried rice after 3 hours of manufacture was also evaluated. The results are shown in Table 2. It is clear that fried rice using an additive containing a collagen peptide and an emulsifier has an excellent hoggle feeling.

[Example 3]
Example 1 using sucrose fatty acid ester A (sugar ester P1570, manufactured by Mitsubishi Chemical Foods, Inc., HBL = 15) as an emulsifier, and collagen peptide A (collagen peptide 700F, manufactured by Nitta Gelatin Co., Ltd.) as a collagen peptide In the same manner as above, fried rice was produced and evaluated by 8 panelists who were trained. However, the amount of each ingredient was as shown in Table 3. The results are shown in Table 3. Particularly, the fried rice of Example 3-6 was evaluated as having no binding of rice grains.

  It is clear that fried rice using an additive containing a collagen peptide and an emulsifier has an excellent hoggle feeling.

[Example 4 and Comparative Example 4]
Powder additives were prepared by dry blending the materials shown in Table 4-1 with a mixer. Furthermore, it moved to the ball | bowl and mixed the said additive 1.3g with the cooked rice 200g, and produced the fried rice. From Reference Example 2 described later, the temperature of the cooked rice at the time of mixing was estimated to be about 60 ° C. The fried rice immediately after trial production and 2 hours after production was evaluated by 7 panelists who were fully trained in the same manner as in Example 1. The results are shown in Table 4-2.

[Example 5]
The ingredients shown in Table 5 were blended with a mixer to prepare a liquid additive. Using a mixer, 2.6 g of additive 5A and 7 g of additive 5B were mixed with 200 g of cooked rice to produce fried rice. From the test described later, the temperature of the cooked rice at the time of mixing was estimated to be about 60 ° C. Evaluation was carried out in the same manner as in Example 1 by a well-trained panel. As a result, it was evaluated that the feeling of fluttering was better than that of the additive-free product, but the feeling of fluttering was lower than that of the fried rice of Example 4.

[Example 6]
Fried rice was produced and evaluated in the same manner as in Example 4 except that canola oil in Example 4 was changed to lard. As a result, it was evaluated that it had the same feeling as the fried rice of Example 4.

[Example 7]
The fried rice produced in Example 4-2 was fried using canola oil as fried oil to obtain fried rice. When the fried rice was evaluated in the same manner as in Example 4, the same evaluation as the fried rice produced in Example 4-2 was obtained.

[Example 8]
The fried rice produced in Example 4-2 was quickly frozen while warm. Next, a part of the frozen food was naturally thawed at room temperature for half a day (Example 8-1), and the remaining part was thawed at 600 W in a microwave oven for 90 seconds (Example 8-2).
The fried rice produced in Example 4-2 was cooled to 20 ° C. and then frozen. Next, a part of the frozen food was naturally thawed at room temperature for half a day (Example 8-3), and the rest was thawed at 600 W in a microwave oven for 90 seconds (Example 8-4).
These fried rices were evaluated in the same manner as in Example 4. The results are shown in Table 6. From Table 6, when fried rice obtained by mixing the additive of the present invention with warm cooked rice is cooled to about 15 to 30 ° C. and then frozen, the feeling of paralysis during eating improves. It is clear.

[Example 9]
The ingredients shown in Table 7-1 were dry blended with a mixer to prepare a powder additive. The additive 1.3g was mixed with boiled spaghetti 200g to prepare a spaghetti fried. From Reference Example 2 described later, the temperature of spaghetti during mixing was estimated to be about 60 ° C. The fried spaghetti immediately after production was evaluated in the same manner as in Example 4 by 7 panelists who had been fully trained. The results are shown in Table 7-2.

[Reference Example 1]
The viscosity of the aqueous collagen peptide solution was measured under the following conditions.
Viscometer: Shibaura System Co., Ltd. B type viscometer VDA2 type Rotor: No. 1
Rotation speed: 6rpm
Collagen peptide was dissolved in water at 80 ° C. to prepare a 30 wt% aqueous solution, which was subjected to viscosity measurement while cooling. The results are shown in Table 8.

  The same measurement was attempted for the collagen used in the comparative example, but the viscosity was high and the measurement was difficult. Especially at 10 ° C., the aqueous solution was solidified and could not be measured.

[Reference Example 2]
The following verification was performed about the temperature of the cooked rice at the time of mixing the additive of this invention with the cooked rice immediately after cooking. The temperature was measured using a glass rod thermometer.
(1) 200 g of cooked rice immediately after cooking was left in a room temperature atmosphere, and the temperature change of the cooked rice was measured.
As a result, it was as follows.
Immediately after cooking: 70-80 ° C
30 minutes later: 35 ° C
After 60 minutes: 25 ° C

(2) 200 g of cooked rice immediately after cooking was mixed with 1.3 g of the additive used in Table 4-1 using a spatula, and the temperature of the cooked cooked rice was measured. As a result, the cooked rice temperature was 60 ° C.

(3) The cooked rice was heated for 2 hours in a rice cooker, mixed with 1.3 g of the additive used in the heat retaining table 4-1, and the temperature of the mixed cooked rice was 50 ° C.

Claims (9)

  A starch-containing food additive comprising a collagen peptide, an emulsifier, and an oil.   The additive according to claim 1, which is a powder.   The additive according to claim 1 or 2, wherein the collagen peptide has a viscosity of 5 to 50 mPa · s when measured at 60 ° C as a 30 wt% aqueous solution.   The additive according to any one of claims 1 to 3, comprising 10 to 50% by weight of the collagen peptide in the additive.   The additive according to any one of claims 1 to 4, wherein the emulsifier is selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and combinations thereof.   A cooked food comprising a starch-containing food partly or entirely coated with the additive according to any one of claims 1 to 5.   The cooked food according to claim 6, which is cooked rice or noodles.   The manufacturing method of the cooked food including the process of mixing the additive and starch-containing foodstuff in any one of Claims 1-5. The manufacturing method of Claim 8 which does not include a frying process.