JP2020048506A - Loosening agent for starch-containing food, starch-containing food and method for producing starch-containing food - Google Patents

Abstract

To provide a loosening agent for starch-containing food that prevents a deterioration of a texture and/or appearance during storage, and provide a starch-containing food having a good texture and good loosening properties and a method of producing the same.SOLUTION: A loosening agent for starch-containing food contains oil and fat and an emulsifier, wherein, an oil-soluble component of the loosening agent for starch-containing food contains oil and fat of 90.0-99.997 mass%, and the oil-soluble component of the loosening agent for starch-containing food contains the following emulsifier A of 0.003-2.0 mass%. (Emulsifier A) a polyglycerol fatty acid ester and/or glycerol fatty acid ester in which 20 mass% or more of constituent fatty acids is behenic acid.SELECTED DRAWING: None

Description

  The present invention relates to a starch-releasing agent for a starch-containing food, a starch-containing food, and a method for producing a starch-containing food.

  Soba, udon, Chinese noodles, pasta, etc. are boiled and eaten, but many are distributed so that they can be eaten without heating. However, those noodles are liable to cause problems such as the noodles and noodles adhering during distribution or storage, and in order to improve these problems, coating with fats and oils, preventing the noodles from adhering to each other, and unraveling Improvements have been made.

  For example, Patent Literature 1 proposes an example of a looseness-improving oil / fat composition containing a sorbitan monolaurate as an emulsifier and an edible oil.

  These noodles are made by adding flavors such as “tsuyu” (soup soup), “sauce” and “sauce” and eat it. However, since “suyu”, “sauce” and “sauce” are water-based, However, when they have been soaked or sprinkled in advance, the moisture contained in them has migrated to the noodles during storage, and there has been a problem that the texture of the noodles is impaired. Further, the noodles may swell and impair the appearance. In addition, if the noodles are not sufficiently drained after boiling, the moisture may similarly transfer to the noodles, impairing the texture and appearance.

Similarly, rice that is eaten in contact with foodstuffs having a high water content has a problem in that moisture transfer to the rice occurs during storage.
JP 2013-000056 A

  An object of the present invention is to provide a starch-containing food loosening agent in which deterioration of texture and / or appearance during storage is suppressed. Another object of the present invention is to provide a starch-containing food having a good texture and good looseness, and a method for producing the same.

  The present inventors have conducted intensive studies and found that the above-mentioned problems can be solved by containing fats and oils and an emulsifier, and by using a specific polyglycerin fatty acid ester and / or glycerin fatty acid ester in the emulsifier, The present invention has been completed.

That is, the present invention provides the following [1] to [7].
[1] A starch-containing food loosening agent containing an oil and fat and an emulsifier,
90.0 to 99.997% by mass of fat and oil is contained in the oil-soluble component of the starch-containing unraveling agent for food,
The following emulsifier A is contained in the oil-soluble component of the starch-containing loosening agent for foods in an amount of 0.003 to 2.0% by mass,
A loosening agent for starch-containing foods.
(Emulsifier A) Polyglycerin fatty acid ester and / or glycerin fatty acid ester wherein 20% by mass or more of the constituent fatty acids is behenic acid
[2] The starch-containing food loosening agent according to [1], further comprising 0.0 to 8.0% by mass of the following emulsifier B in the oil-soluble component of the starch-containing food loosening agent.
(Emulsifier B) One or more emulsifiers having an HLB of 8 or less selected from organic acid monoglycerides, polyglycerin condensed ricinoleate, and polyglycerin fatty acid esters in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids.
[3] The emulsifier A is a polyglycerin fatty acid ester and / or a glycerin fatty acid ester in which 20% by mass or more of the constituent fatty acid is behenic acid and less than 50% by mass of the constituent fatty acid is an unsaturated fatty acid. ] Or [2].
[4] The loosening agent for starch-containing food according to any one of [1] to [3], wherein the starch-containing food is selected from noodles and rice.
[5] The loosening agent for starch-containing food according to any one of [1] to [4], wherein the starch-containing loosening agent for food is applied to a starch-containing food by spraying.
[6] A starch-containing food, coated with the starch-free food loosening agent according to any one of [1] to [5].
[7] A method for producing a starch-containing food, comprising applying the starch-containing food loosening agent according to any of [1] to [5] to the starch-containing food that has undergone the heating step.

  ADVANTAGE OF THE INVENTION According to this invention, transfer of water | moisture content from a water-based "tsuyu", "sauce", "sauce", etc. to a starch containing foodstuff can be prevented. Further, deterioration of the texture and / or appearance of the starch-containing food can be suppressed. Further, adhesion of the starch-containing foods to each other is prevented. Therefore, there is little change over time such as the size of the noodles or rice and the like, and an appropriate amount can be selected.

  Hereinafter, the present invention will be described in detail by way of example. In the embodiments of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.

[Fastening agent for starch-containing foods]
The unraveling agent for starch-containing food of the present invention contains fats and oils and an emulsifier. As the emulsifier, emulsifier A (polyglycerin fatty acid ester and / or glycerin fatty acid ester in which 20% by mass or more of the constituent fatty acid is behenic acid) is contained.
In the present invention, the deterioration of the texture during storage of the starch-containing food is suppressed by the emulsifier A in the unraveling agent for the starch-containing food. In addition, the unraveling property of the starch-containing food is improved by the oils and fats contained in the starch-containing food loosening agent as compared with the case where no starch-containing food loosening agent is used. Further, the combination of the oil and fat and the emulsifier B further improves the loosening property.
<Oils and fats>
The starch-containing loosening agent for food of the present invention contains fats and oils. As the fats and oils, animal and vegetable fats and oils, fats and oils synthesized from glycerin and fatty acids, their fractionated oils, transesterified oils, hydrogenated oils and the like can be used alone or in combination.
As animal and vegetable oils and fats, for example, soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil Arachis oil, grape seed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil and the like.
Fats and oils synthesized from glycerin and fatty acids include medium-chain fatty acid triglyceride (MCT).
Examples of the fractionated oil include fractionated palm oils such as palm olein, palm super olein, palm stearin, and palm mid fraction.
As the transesterified oil, transesterified oil of palm oil or a fractionated oil of palm oil and another liquid fat or oil, or transesterified oil of MCT with vegetable oil or the like can be used.
Examples of the hydrogenated oil include hydrogenated oils of animal and vegetable oils and fractionated oils of animal and vegetable oils, and hydrogenated oils of transesterified oils.

  The oils and fats used in the present invention, which lose fluidity at room temperature, need to be dissolved by heating at the time of application to starch-containing foods. Therefore, an embodiment having fluidity at 30 ° C is preferable. Even if a part of the raw material fat is solid at 30 ° C., it can be suitably used as long as the whole fat has fluidity by being used in combination with other raw material fat. Oils and fats having fluidity at 20 ° C. are more preferred, and oils and fats which are liquid at 20 ° C. are even more preferred. In particular, it has the advantage of having good oxidation stability while being a liquid oil having a low melting point, so that rapeseed oil, palm olein, a mixture thereof and the like can be preferably used.

  The starch-containing food loosening agent of the present invention contains 90.0 to 99.997% by mass of the above-mentioned fats and oils in the oil-soluble component of the starch-containing food loosening agent. If the fat or oil is in the range of 90.0 to 99.997% by mass, the unraveling property of the starch-containing food is within the acceptable range. The starch-containing unraveling agent for foods preferably contains 95.0 to 99.99% by mass, more preferably 97.0 to 99.9% by mass of fats and oils in the oil-soluble component.

<Emulsifier>
The starch-free food loosening agent of the present invention contains 0.003 to 2.0% by mass of emulsifier A.

(Emulsifier A)
Emulsifier A is a polyglycerin fatty acid ester and / or a glycerin fatty acid ester in which 20% by mass or more of the constituent fatty acids is behenic acid. The emulsifier A gels and / or thickens the oil-soluble component in the starch-containing food loosening agent, and when the starch-containing food loosening agent is applied to the starch-containing food, water-based soups and sauces Moisture transfer from the "source" or the like to the starch-containing food can be prevented. Behenic acid esters generally have a high melting point, and polyglycerin and / or glycerin fatty acid esters having behenic acid as a constituent fatty acid have a high effect of gelling and / or thickening fats and oils. The constituent fatty acids of the polyglycerin fatty acid ester and / or glycerin fatty acid ester are preferably 20 to 100% by mass of behenic acid, more preferably 25 to 95% by mass of behenic acid, and still more preferably 30 to 80% by mass. % By weight is behenic acid.

  Since the polyglycerin fatty acid ester and / or glycerin fatty acid ester of the emulsifier A has a higher melting point, but has a preferable gelling and / or thickening property, the unsaturated fatty acid in the constituent fatty acid may be less than 50% by mass. preferable. Preferably, the unsaturated fatty acid in the constituent fatty acids is 0 to 45% by mass, more preferably 0 to 20% by mass, and still more preferably 2 to 15% by mass. As the constituent fatty acids other than behenic acid, unsaturated straight-chain fatty acids having 16 to 22 carbon atoms and saturated straight-chain fatty acids having 6 to 22 carbon atoms can be used. For example, palmitoleic acid, oleic acid, linoleic acid, linolenic acid Acid, arachidonic acid, erucic acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid and the like. The constituent fatty acid of the emulsifier A preferably contains 10 to 80% by mass of palmitic acid and stearic acid.

Polyglycerin fatty acid esters and / or glycerin fatty acid esters are polyglycerin and glycerin esters, but have a high average degree of esterification due to their solubility and dispersibility in fats and oils when producing starch-containing food loosening agents. Is preferred. The average degree of esterification (percentage) indicates how much hydroxyl groups of polyglycerin and / or glycerin are esterified, and the saponification value and hydroxyl value of polyglycerin fatty acid ester and / or glycerin fatty acid ester are measured. (Saponification value) ÷ (Saponification value + hydroxyl value) × 100. In addition, the saponification value and the hydroxyl value can be measured according to the standard fats and oils analysis test method (established by the Japan Oil Chemists' Society).
The average degree of esterification of the polyglycerin fatty acid ester and / or the glycerin fatty acid ester is preferably 30% or more, more preferably 50% or more, and even more preferably 70% or more. The average degree of esterification of the polyglycerin fatty acid ester and / or the glycerin fatty acid ester is preferably 99% or less, more preferably 95% or less, and further preferably 90% or less.

  In the present invention, the oil-soluble component of the starch-containing loosening agent for food contains 0.003 to 2.0% by mass of the emulsifier A. When the emulsifier A is less than 0.003% by mass, the gelling and / or thickening action of the oil-soluble component of the starch-containing food loosening agent is reduced, and it is difficult to suppress the moisture transfer of the starch-containing food. On the other hand, if it exceeds 2.0% by mass, the amount of crystals of the emulsifier A increases, and application to starch-containing food becomes difficult. The starch-containing loosening agent for foods preferably contains 0.05 to 2.0% by mass, more preferably 0.03 to 0.5% by mass of the emulsifier A in the oil-soluble component, and more preferably 0.05 to 2.0% by mass. More preferably, the content is 0.2 to 0.2% by mass.

(Emulsifier B)
In the present invention, as the emulsifier, an emulsifier B can be included in addition to the above-described emulsifier A. The emulsifier B is one or more emulsifiers having an HLB of 8 or less selected from organic acid monoglycerides, polyglycerin condensed ricinoleate, and polyglycerin fatty acid esters in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids. When these emulsifiers are combined with the above-mentioned fats and oils, the unraveling property of the starch-containing food is improved.

  The emulsifier B is preferably contained in the oil-soluble component of the starch-containing food loosening agent in an amount of 0.0 to 8.0% by mass. When the amount of the emulsifier B is 0.3% by mass or more, the unraveling property of the starch-containing food is further enhanced by the synergistic action with the fat or oil. On the other hand, if the emulsifier B is excessive, it will be difficult to apply to starch-containing foods due to precipitation or high viscosity. The emulsifier B is more preferably contained in the oil-soluble component of the starch-containing loosening agent for foods in an amount of 0.3 to 8.0% by mass, more preferably 0.3 to 5.0% by mass, and more preferably 0.3 to 5.0% by mass. Most preferably, the content is 3 to 2.0% by mass.

The emulsifier B has an HLB of 8 or less from the viewpoint of solubility in fats and oils. The emulsifier B is preferably HLB 1 to 7.5, more preferably HLB 2 to 7. HLB is an abbreviation of Hydrophilic Lipophile Balance, which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation of the HLB value uses the calculation method of the atlas method. The calculation method of the atlas method is
HLB = 20 × (1-S / A)
S: Saponification value
A: A method for calculating the HLB value from the neutralization value of the fatty acid in the ester. In this calculation method, the HLB value is calculated as an arithmetic average. Therefore, also in the present invention, when the emulsifier B has a plurality of HLB components, the average HLB may be 8 or less.

  As the organic acid monoglyceride, those in which an organic acid (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid) is further bonded to the hydroxyl group of the monoglyceride can be used. Particularly, succinic acid monofatty acid glycerin and citrate monofatty acid glycerin are preferred. The fatty acids that constitute the organic acid monoglyceride include palmitoleic acid, oleic acid, erucic acid, stearic acid, palmitic acid, mixed fatty acids of these fatty acids, and animal and vegetable oils such as palm oil, rapeseed oil, safflower oil, and soybean oil. The mixed fatty acid derived from it can be used as the constituent fatty acid.

  The polyglycerin condensed ricinoleate is preferably HLB3 or less.

  As the polyglycerin fatty acid ester, 50% by mass or more of the constituent fatty acids is preferably an unsaturated fatty acid because the starch-containing unraveling agent for food tends to be liquid, and the unsaturated fatty acid is oleic acid, linoleic acid, or linolenic acid. And erucic acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are more preferred. Further, the degree of polymerization of the polyglycerin portion of the polyglycerin fatty acid ester is not particularly limited. The polyglycerol moiety of the polyglycerin fatty acid ester preferably has a degree of polymerization of 2 to 50, more preferably has a degree of polymerization of 2 to 12, and still more preferably has a degree of polymerization of 3 to 10. Polyglycerin is obtained by polymerizing glycerin, and is obtained as a mixture having various degrees of polymerization. In the present application, the polyglycerin fatty acid ester may be one having a high degree of purity by molecular distillation or the like, but generally, those having a degree of polymerization of 4 or more are difficult to isolate. It is allowed to be a mixture of polyglycerin fatty acid esters. Therefore, in the present invention, the degree of polymerization is an average degree of polymerization.

<Water-soluble component>
When the amount of addition to the starch-containing food is small, the starch-releasing agent for starch-containing food of the present invention can be diluted with water or an alcohol such as ethanol in order to apply it evenly to the noodles. The content of the oil-soluble component in the starch-containing unraveling agent for food is preferably from 20 to 100% by mass, more preferably from 50 to 100% by mass, even more preferably from 60 to 100% by mass. , 70 to 100% by mass.
The content of the alcohol in the starch-containing food loosening agent is preferably 0 to 80% by mass. If the water is excessively mixed with the oil-soluble component, it becomes easy to separate from the oil-soluble component, and it is necessary to evaporate the water after application to the starch-containing food. The content in the starch-containing unraveling agent for food is more preferably 0 to 50% by mass, further preferably 0 to 40% by mass, and most preferably 0 to 30% by mass.

<Other components>
In addition to the above-mentioned components, the starch-containing food loosening agent of the present invention can use raw materials generally blended in starch-containing food loosening agents. Specifically, for example, a pH adjuster, a seasoning, a coloring agent, a flavor, an antioxidant, a saccharide, a sugar alcohol, a stabilizer, an emulsifier, and the like can be used. The amount of these components can be any amount as long as the effects of the present invention are not impaired. For example, they can be contained in a starch-containing unraveling agent for food in an amount of 10% by mass or less, preferably from 0 to 3%. %, More preferably 0 to 1% by mass.

<Starch-containing food and its production method>
The starch-containing food of the present invention is obtained by applying the above-mentioned loosening agent for starch-containing food, and includes noodles such as buckwheat, udon, Chinese noodles, pasta, and rice such as rice, fried rice, curry rice, and rice bowl. It is. For example, starch-containing foods such as noodles such as bolognese, meat sauce, and carbonara, and rice bowls and the like, which are eaten by heating in a microwave oven or the like after distribution or storage, are preferred. In addition, it is preferable to apply the starch-releasing agent for foods in an amount of 0.1 to 7 parts by mass with respect to 100 parts by mass of the starch-containing food, and to apply 0.2 to 5.0 parts by mass. It is more preferable to apply.

  After the starch-containing food is subjected to a heat treatment such as cooking, a starch-containing food loosening agent is applied. After that, if necessary, it is brought into contact with “tsuyu”, “sauce”, “source” or the like.

  After applying the starch-containing food loosening agent, by contacting it with “tsuyu”, “sauce” or “sauce”, the texture, appearance and looseness of the starch-containing food can be improved even after distribution and storage. Can be maintained.

  Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Also. In the following, “%” means “% by mass” unless otherwise specified.

[Sample (Fastening agent for food containing starch)]
The mixture was heated and mixed at 60 ° C. until it was uniformly dissolved in the formulations shown in Tables 1 to 3, thereby obtaining samples (starch-containing loosening agents for foods) 2 to 12 and 14 to 18. The raw materials used are as follows.

Oil 1 (refined rapeseed (canola) oil: manufactured by Nisshin Oillio Group Co., Ltd.),
Oil 2 (refined corn oil: manufactured by Nisshin Oillio Group Co., Ltd.)
Fats and oils 3 (refined HOLL rapeseed oil: manufactured by Nisshin Oillio Group Co., Ltd.),
Emulsifier A (polyglycerin fatty acid ester: behenic acid 45%, stearic acid 45%, oleic acid 6%, degree of esterification 84%)
Emulsifier B1 (pentaglycerin trioleate: HLB7, “Sunsoft A-173E” manufactured by Taiyo Chemical Co., Ltd.),
Emulsifier B2 (decaglycerin pentaoleate: HLB4.5: “Sunsoft Q-175S” manufactured by Taiyo Chemical Co., Ltd.),
Emulsifier B3 (decaglycerin heptaoleate: HLB 4.0, "Sunsoft Q-177S" manufactured by Taiyo Chemical Co., Ltd.)
Emulsifier B4 (hexaglycerin pentaoleate: HLB 4.7, "PO-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Emulsifier B5 (tetraglycerin pentaoleate: HLB 2.9, “PO-3S” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Emulsifier B6 (citrate monoglyceride: HLB7, "Sunsoft 623M" manufactured by Taiyo Kagaku Co., Ltd.)
Emulsifier B7 (polyglycerin condensed ricinoleate: manufactured by Taiyo Kagaku Co., Ltd.)

[Evaluation 1 of starch-containing food loosening agents]
Pasta ("Oh My Spaghetti 1.7 mm" manufactured by Nippon Flour Milling Co., Ltd.) was added to boiling water containing 1% of salt ("Naruto Shio" manufactured by Naruto Salt Industry Co., Ltd.) and boiled for 8 minutes. Thereafter, the water was drained, the crude heat was removed with cold water, and the water was further drained. To 100 parts by mass of the noodles, 2% by mass of each sample (starch-containing food loosening agent) was added and mixed.
50 g of the noodle to which the composition was added was placed in a container, and 50 g of sauce ("Del Monte Ripe Arago Tomato" manufactured by Kikkoman Co., Ltd.) was placed from above and stored at 5 ° C for 1 day. The stored samples were evaluated (thickness of noodles, texture of noodles). Tables 1 to 3 show the results.

<Thickness of noodles>
Using a microscope ("Digital Microscope VHX-5000" manufactured by KEYENCE CORPORATION), the diameter of the noodle was measured by measuring the plane (photographing size: standard "1600 x 1200", photographing mode: normal photographing, lens : VH-Z20, magnification: 30 times).

<Noodle texture>
After standing at room temperature for 30 minutes, 10 expert panelists evaluated the following evaluation points and calculated the average value.
3: Noodles with more elasticity than Reference Example 1.
2: The noodles are slightly more elastic than in Reference Example 1.
1: Noodle having elasticity equivalent to that of Reference Example 1.
0: Soft noodles compared to Reference Example 1.

<Noodle looseness>
After standing at room temperature for 30 minutes, 10 expert panelists evaluated the following evaluation points and calculated the average value.
3: Unraveling property is better than Reference Example 1.
2: Looseness is slightly better than in Reference Example 1.
1: It has the same degree of looseness as Reference Example 1.
0: Unraveling property is lower than in Reference Example 1.

  In Examples 1 to 13, the swelling of the noodles was suppressed and the texture was good as compared with the reference example and the comparative example. In addition, the unraveling property has an effect more than that of the reference example.

Claims (7)

A starch-containing food loosening agent containing fats and oils and an emulsifier,
90.0 to 99.997% by mass of fat and oil is contained in the oil-soluble component of the starch-containing unraveling agent for food,
The following emulsifier A is contained in the oil-soluble component of the starch-containing loosening agent for foods in an amount of 0.003 to 2.0% by mass,
A loosening agent for starch-containing foods.
(Emulsifier A) Polyglycerin fatty acid ester and / or glycerin fatty acid ester wherein 20% by mass or more of the constituent fatty acids is behenic acid The starch-containing food loosening agent according to claim 1, further comprising 0.0 to 8.0% by mass of the following emulsifier B in the oil-soluble component of the starch-containing food loosening agent.
(Emulsifier B) One or more emulsifiers having an HLB of 8 or less selected from organic acid monoglycerides, polyglycerin condensed ricinoleate, and polyglycerin fatty acid esters in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids.   The emulsifier A is a polyglycerin fatty acid ester and / or a glycerin fatty acid ester in which 20% by mass or more of the constituent fatty acid is behenic acid and less than 50% by mass of the constituent fatty acid is an unsaturated fatty acid. 4. The loosening agent for starch-containing foods according to item 2.   The starch-containing food loosening agent according to any one of claims 1 to 3, wherein the starch-containing food is selected from noodles and rice.   The starch-containing food loosening agent according to any one of claims 1 to 4, wherein the starch-containing food loosening agent is applied to a starch-containing food by spraying.   A starch-containing food, coated with the starch-containing food loosening agent according to any one of claims 1 to 5.   A method for producing a starch-containing food, comprising applying the starch-containing food loosening agent according to any one of claims 1 to 5 to a starch-containing food that has undergone a heating step.