JP2019165664A - Method for suppressing stickiness of food - Google Patents

Abstract

To provide a method for suppressing stickiness of food coated with a carbohydrate solution.SOLUTION: The present invention provides a method for suppressing stickiness of food caused by carbohydrate, by adding water-soluble soybean polysaccharides in a powder form to the food. The water-soluble soybean polysaccharides are added to the food by 0.01-5 wt.%.SELECTED DRAWING: None

Description

  The present invention relates to a method for suppressing stickiness of food using a water-soluble soybean polysaccharide.

Processed foods, such as boiled simmered or confectionery impregnated with seasoning liquid, with a liquid containing sugar on the surface are sold at convenience stores and supermarkets and are eaten by many consumers.
In these foods, there is a problem that the hands and mouth are sticky during eating due to stickiness derived from sugar.

  As a conventional method for preventing the stickiness of food, there is a method of coating peeled chestnuts with a water-soluble polysaccharide such as gum arabic as an aqueous solution (Patent Document 1). A method of adding a cellulose derivative, pullulan, or pectin to a fruit-containing hard candy is also disclosed (Cited document 2).

JP 2003-203 A JP 2010-273594 A

The technique of the cited document 1 has a limited object, and the effect is not sufficient, and there is room for further improvement. Moreover, in the technique of the cited document 2, a gelatinizer and a cellulose derivative must be used, and the process is complicated. Moreover, the effect is not sufficient and there is room for further improvement.
Then, an object of this invention is to provide the outstanding method which suppresses the stickiness of the foodstuff in which the sugar liquid was entangled.

  Therefore, the present inventors have intensively studied to solve the above problems. As a result, it was found that by adding a water-soluble soybean polysaccharide in a powder form to food coated with a sugar solution of Brix 60% or more, stickiness derived from carbohydrates can be suppressed and the above problems can be solved. The addition of water-soluble soybean polysaccharide in the form of an aqueous solution reveals that stickiness is enhanced, and the present invention has been completed.

That is, the present invention
(1) A method for suppressing stickiness of food, characterized in that water-soluble soybean polysaccharide is added in powder form to food coated with a sugar solution of Brix 60% or more,
(2) The method for suppressing stickiness of food according to (1), wherein the Brix of the sugar solution is 70% or more,
(3) The method for suppressing stickiness of food according to (1) or (2), wherein the water-soluble soybean polysaccharide is added in an amount of 0.01 to 5% by weight based on the weight of the food.
(4) Food stickiness inhibitor mainly composed of water-soluble soybean polysaccharide for food coated with a sugar solution of Brix 60% or more,
It is.

  According to the present invention, stickiness can be suppressed in foods coated with a sugar solution of Brix 60% or more, and stickiness around hands and mouths during eating is suppressed.

(Food covered with Brix 60% or more sugar solution)
Foods coated with a sugar solution of Brix 60% or more of the present invention have stickiness due to the sugar solution. Stickiness in the present invention means that stickiness or stringing occurs when touched with a finger. By the method of the present invention, the stickiness of food having such a stickiness can be suppressed.
In the examination of the present invention, when the sugar content of Brix was changed and the relationship with stickiness was examined, it was confirmed that stickiness was produced when Brix of the sugar solution was 60% or more.
Further, when the value of the sugar solution Brix is higher than 60%, the degree of stickiness becomes stronger, but even in that case, stickiness can be suppressed by the method of the present invention. Since the effect of the present invention is effectively exhibited even for foods with a more noticeable stickiness, the Brix of the sugar solution is preferably 70% or more.
Further, in the present invention, “coated” means that the food material is not covered completely with the sugar solution, but is covered in a range where the food material is tangled by the influence of the sugar solution and feels sticky when touched. It is not limited to the one completely covered with the sugar solution.

  Foods subject to the present invention include: (1) foods that are prepared by putting food into a solution mainly composed of sugar, heated and boiled; (2) foods that are entangled with a solution mainly composed of sugar; (3) fruits Examples include foods obtained by drying foods rich in sugar such as Specific examples of these foods include foods such as boiled boiled fish, mirin-boshi, karinto, university koji, dried fruit, etc., as well as foods in which sugar liquid is entangled in ingredients such as soybean protein materials.

  The saccharide used as the raw material for the sugar liquid is not particularly limited. For example, sucrose, sucrose, granulated sugar, glucose, fructose, isomerized sugar, trehalose, lactose, maltose, oligosaccharide, sugar alcohol (sorbitol, maltitol, xylitol, lactitol, erythritol, mannitol, etc.), starch syrup, etc. It is done. These saccharides may be used alone or in combination of two or more.

(Water-soluble soybean polysaccharide)
The water-soluble soybean polysaccharide in the present invention is a water-soluble polysaccharide obtained by extraction from soybean raw material and solid-liquid separation. As the soybean raw material of the water-soluble soybean polysaccharide, those derived from cotyledons are preferable, and it is preferable to use okara produced as a by-product when producing tofu or separated soybean protein. When using okara containing oil, the oil is oxidized by heating the okara, and the flavor of the water-soluble soybean polysaccharide extracted from okara may deteriorate. Therefore, it is preferable to use okara obtained from defatted soybean, and it is most preferable to use okara produced as a by-product in the process of producing separated soybean protein.
The water-soluble soybean polysaccharide is, for example, an okara obtained in the process of producing isolated soybean protein as a raw material, in an alkaline range to a weakly acidic range, preferably at a pH of 3 to 7, preferably at a temperature exceeding 100 ° C, preferably Heat extraction is performed at a temperature exceeding 100 ° C. and not exceeding 190 ° C., more preferably exceeding 100 ° C. and not exceeding 130 ° C. to obtain a slurry. Thereafter, the slurry is solid-liquid separated, and the supernatant is purified and sterilized as necessary, and then dried by spray drying or the like.

(Addition amount)
The addition amount of the water-soluble soybean polysaccharide is preferably 0.01 to 5% by weight, more preferably 0.25 to 1.5% by weight, based on the weight of the food. If the amount added is too small, the effects of the present invention may not be obtained. Moreover, when there is too much addition amount, water-soluble soybean polysaccharide powder may precipitate on the food surface, or the slime derived from water-soluble soybean polysaccharide may arise.

(Addition method)
The method for adding the water-soluble soybean polysaccharide includes, for example, a method of adding a water-soluble soybean polysaccharide powder after entanglement of a sugar solution with food.

  Hereinafter, the present invention will be further described with reference to examples. In the examples,% means a weight basis.

  In the following examples, “Soya Five-S-LA200” manufactured by Fuji Oil Co., Ltd. was used as the water-soluble soybean polysaccharide.

(Examination of various polysaccharides) (Example 1, Comparative Examples 1 to 9)
Put 300g of sukiyaki sauce (Yamasa Sukiyaki Senka, Yamasa Soy Sauce Co., Ltd.) and 300g of granulated sugar in a pan, heat and confirm that the granulated sugar is dissolved. 300 g) was mixed. The heating was further continued, and the sugar solution was boiled. When the Brix of the sugar solution reached 80%, the heating was stopped. Next, 100 g of the granular soybean protein material coated with the above-mentioned sugar solution was mixed with 0.5 g of water-soluble soybean polysaccharide powder and mixed uniformly to obtain a food product entangled with the sugar solution (Implementation) Example 1).

  Other polysaccharides include pullulan (Hayashibara “Pullan”), locust bean gum (Saneigen FFI Co., Ltd. “Bistop D-2050”), xanthan gum (Saneigen FFI Co., Ltd.) Company "San Ace"), pregelatinized starch (Cargill Japan "HiForm 72348"), indigestible starch (Cargill Japan "ActiStar 75330"), dextrin (Matsuya Chemical Industry "TK-16"), insoluble Foods were obtained in the same manner as in Example 1 using each powder of dietary fiber (Rettenmeier "VITACEL AF400") and crystalline cellulose preparation (Asahi Kasei "Theolas DX-2") (Comparative Examples 2-9) ). In addition, the thing without a polysaccharide was set as the comparative example 1.

The obtained food was filled in a bag and sealed, and the stickiness after storage at room temperature (22 ° C.) for 1 day in this state was evaluated by 4 panelists. The panelists touched the food with sugar solution with their fingers and evaluated the stickiness. Each panelist evaluated with a score of 1-10, and the score was decided by discussion. The score is 5 points with no added polysaccharides, and stickiness and stringing are reduced when touched with a finger based on this, and stickiness is suppressed by 4 points or less (if there is no stickiness) (1 point), the stickiness and stringiness became strong when touched with a finger, and the stickiness was increased to 6 points or more (10 points were extremely sticky).
When the evaluation score was 4 points or less, it was judged as passing.

(Table 1) Comparison results of water-soluble soybean polysaccharide and other polysaccharides

  As the result of Table 1, compared with other polysaccharides, water-soluble soybean polysaccharide showed the effect excellent in stickiness control of foodstuffs.

(Comparison by adding water-soluble soybean polysaccharide powder and aqueous solution) (Example 1, Comparative Examples 10-11)
The effect was compared between the case where the water-soluble soybean polysaccharide was added in the form of a powder and the case where the water-soluble soybean polysaccharide was added after the aqueous solution.
In the same manner as in Example 1, a food product in which a sugar solution containing 80% Brix was entangled was obtained. Then, 20% aqueous solution of water-soluble soybean polysaccharide is 2.5g as the amount of water-soluble soybean polysaccharide to 100g of granular soybean protein material (Veggie Plus 2900, Fuji Oil Co., Ltd.) entangled with sugar solution. As described above (Comparative Example 10), or 2 g of water was added (Comparative Example 11) to 100 g of granular soybean protein material (Veggie Plus 2900, manufactured by Fuji Oil Co., Ltd.) and evaluated by 4 panelists. . The evaluation was performed by the method described in paragraph 0019. The results are shown in Table 2.

(Table 2) Comparison results of addition of water-soluble soybean polysaccharide powder and aqueous solution

  As shown in Table 2, when water-soluble soybean polysaccharide was added as a powder, an excellent stickiness-inhibiting effect was shown, but when an aqueous solution of water-soluble soybean polysaccharide was added, there was no stickiness-inhibiting effect. . Therefore, it was found that it is important to add the water-soluble soybean polysaccharide in the form of powder.

(Relationship between sugar solution Brix and stickiness) (Test Example 1)
In order to confirm the concentration of the sugar solution Brix that causes stickiness, the presence or absence of stickiness was confirmed using various sugar solutions. As sugar, granulated sugar, water candy (Sudojam Co., Ltd.) and oligosaccharide liquid (Maldec PH400, Showa Sangyo Co., Ltd.) are used, so that Brix of the sugar liquid is 70%, 60%, 50% and 40%, respectively. A sugar solution was prepared by dissolving or diluting the solution with water. Stickiness was evaluated by 4 panelists. The panelist took each sugar solution on one drop finger, adhered and peeled off with two fingers, and judged whether stickiness or stringing occurred and it was sticky.

◎：強くべたつく ○：べたつく ×：べたつかない (Table 3) Brix and stickiness evaluation results of various sugar solutions

◎: Strongly sticky ○: Sticky ×: Not sticky

  As shown in the results of Table 3, it was confirmed that the stickiness occurred when the sugar solution Brix was 60%, and the stickiness was further enhanced when the sugar solution Brix was 70%.

Claims (4)

A method for suppressing stickiness of food, comprising adding water-soluble soybean polysaccharide in a powder form to food coated with a sugar solution of Brix 60% or more. The method for suppressing stickiness of food according to claim 1, wherein Brix of the sugar solution is 70% or more. The method for suppressing stickiness of food according to claim 1 or 2, wherein the water-soluble soybean polysaccharide is added in an amount of 0.01 to 5% by weight based on the weight of the food. Brix A food stickiness suppressant mainly composed of water-soluble soybean polysaccharide for foods coated with 60% or more sugar solution.