JP2022021899A - Emulsion composition, food adhesion inhibitor using the same, and food product having lowered adhesive property - Google Patents

Abstract

To provide an emulsion composition useful for preventing adhesion in various food products while avoiding use of a substance to be allergen, a food adhesion inhibitor using the same, and a food product having lowered adhesive property.SOLUTION: The emulsion composition is an oil-in-water type emulsion composition consisting of an oil phase including an oil droplet containing liquid lipid and an emulsifier component, and a water phase including an aqueous medium. The emulsifier component is at least one kind of compound selected from a group consisting of glycerin fatty acid ester and a derivative of the glycerin fatty acid ester. The oil droplet has an average particle diameter of 100 nm to 1500 nm. A food adhesion inhibitor using the emulsion composition and a food product having lowered adhesive property are also disclosed.SELECTED DRAWING: None

Description

The present invention relates to an emulsified composition, a food adhesion inhibitor using the same, and a food having reduced adhesion.

In the production of various processed foods, various improvements have been conventionally made so as not to reduce the purchasing motivation of consumers from the viewpoint of texture, taste, appearance and the like. For example, binding between noodle strings, adhesion between confectioneries such as warabi mochi and gummy sweets (that is, adhesion between foods), and adhesion between foods and packaging materials, molds, cooking utensils, etc. (that is, with foods). (Adhesion with other articles) tends to be avoided in terms of being difficult to eat and handle, for example. Therefore, further technological improvement is desired from the viewpoint of preventing such adhesion between foods and adhesion between foods and other articles (collectively referred to as "adhesion of foods").

In order to prevent such adhesion of foods, it has been proposed to add various emulsified compositions to food materials (Patent Documents 1 to 6). However, these emulsified compositions may have a limited number of products that prevent adhesion, or may not yet have a satisfactory anti-adhesion effect.

On the other hand, as an example of preventing the adhesion of noodles, it is known that the unraveling property of the noodles is improved by surface-coating or kneading a predetermined formulation (unraveling agent) on the noodles. As such a loosening agent, for example, it is known to use soybean polysaccharide, modified wheat protein (wheat protein modified by an emulsifier), or the like as an active ingredient.

However, these active ingredients are one of the allergens. Therefore, it cannot be said that the versatility for consumers is sufficient in that people who are allergic to these foods cannot eat the food itself. Further, the food to which such a loosening agent is added is desired to be further improved in terms of improving the texture and taste.

Japanese Unexamined Patent Publication No. 2016-036774 Japanese Unexamined Patent Publication No. 2016-19959 Japanese Unexamined Patent Publication No. 2012-235746 Japanese Unexamined Patent Publication No. 2002-345423 Japanese Unexamined Patent Publication No. 4-058859 Japanese Unexamined Patent Publication No. 2017-063619

An object of the present invention is to solve the above-mentioned problems, and an object thereof is an emulsified composition useful for avoiding the use of substances that become allergens and preventing the adhesion of various foods, and an emulsified composition thereof. It is an object of the present invention to provide a food adhesion inhibitor used and a food having reduced adhesion.

The present invention is an underwater oil droplet type emulsifying composition comprising an oil phase containing oil droplets containing liquid oil and fat and an emulsifier component and an aqueous phase containing an aqueous medium.
The emulsifier component is at least one compound selected from the group consisting of glycerin fatty acid esters and glycerin fatty acid ester derivatives, and the oil droplets are emulsified compositions having an average particle size of 100 nm to 1500 nm.

In one embodiment, the emulsified composition of the present invention has a pH of 4 to 6 when diluted with distilled water to a concentration of 2% by weight.

In one embodiment, the aqueous phase contains an organic acid salt.

In one embodiment, the aqueous medium is at least one selected from the group consisting of water and polyhydric alcohols.

The present invention is also a preparation containing the above emulsified composition for preventing the adhesion of food.

In one embodiment, the pharmaceutical product of the present invention is used to enhance the looseness of noodles.

In one embodiment, the pharmaceutical product of the present invention is used to prevent agglutination of gelled foods.

The present invention is also a food having reduced adhesiveness, which contains the above-mentioned pharmaceutical product and food ingredients.

The present invention is also a method for producing a food product having reduced adhesiveness, which comprises a step of combining the above-mentioned preparation and a food material.

In one embodiment, the matching step is performed by applying the pharmaceutical product to the surface of the food material.

In one embodiment, the matching step is performed by mixing the food material and the pharmaceutical product.

According to the present invention, it is possible to provide a pharmaceutical product that can prevent the adhesion of various foods without containing an allergen. The food adhesion preventive agent of the present invention can also exhibit the effect of preventing the adhesion of the food that occurs on the surface of the obtained food, for example, by mixing with the food material. This makes it possible to shorten or improve the efficiency of the manufacturing process of the food.

(Emulsified composition)
The emulsified composition of the present invention is an oil-in-water oil-drop type composition comprising an oil phase containing oil droplets containing a liquid oil and fat and an emulsifier component and an aqueous phase containing an aqueous medium.

In the present specification, the "water-in-water oil-drop type emulsified composition" means that oil droplets having an oil-and-fat composition (containing a liquid oil-and-fat and an emulsifier component) as an oil phase are present in an aqueous phase containing an aqueous medium. An oil-in-water (o / w) type emulsion is formed.

(Oil phase)
The liquid fat and oil contained in the oil phase is, for example, a fat and oil that is liquid at room temperature (preferably 5 ° C. to 30 ° C., more preferably 15 ° C. to 25 ° C.).

The liquid fats and oils constituting the oil phase of the emulsified composition of the present invention are not particularly limited as long as they are liquid at room temperature. Liquid fats and oils include, for example, rapeseed oil, rice oil, corn oil, soybean oil, safflower oil, cottonseed oil, fish oil (eg whale oil, shark oil, and cod liver oil), and medium chain fatty acid oil (medium chain fatty acid triglyceride and medium chain). Fatty acid diglyceride). In the present invention, these liquid fats and oils may be used alone, or two or more kinds may be used in any combination. Edible oils and fats are preferable. Vegetable oils are preferred. Rapeseed oil, rice oil, corn oil, soybean oil, safflower oil, cottonseed oil, or medium-chain fatty acid oil, any combination of two or more thereof, and more preferably medium-chain fatty acid oil.

The content of the liquid fat and oil in the emulsified composition of the present invention is not particularly limited, but is, for example, 1% by mass to 10% by mass, preferably 3% by mass to 7% by mass in 100% by mass of the emulsified composition. By setting the content of the liquid fat and oil in the emulsified composition within the above range, the oil phase (oil droplet) containing the emulsifier can be more uniformly dispersed in the aqueous phase containing the aqueous medium described later, and the emulsified composition can be dispersed. It is possible to more stably maintain the oil droplet type emulsified state in water in an object.

The emulsifier component can be combined with the above liquid fats and oils to form the oil phase of the emulsifier composition of the present invention. Examples of emulsifier components include glycerin fatty acid esters and glycerin fatty acid ester derivatives, and combinations thereof.

The glycerin fatty acid ester is a glycerin fatty acid mono or diester in which a higher aliphatic carboxylic acid (fatty acid) molecule is ester-bonded to one or two of the three hydroxy groups constituting the glycerin molecule. Glycerin fatty acid monoester is also called monoglyceride. A glycerin fatty acid ester derivative is a compound in which a lower aliphatic carboxylic acid (organic acid) molecule is further bonded to one or two of the remaining hydroxy groups of the molecule constituting the glycerin fatty acid mono or diester. A substance in which an organic acid is ester-bonded to the remaining hydroxy groups of the molecule constituting the glycerin fatty acid monoester is also called an organic acid monoglyceride.

The higher aliphatic carboxylic acid is, for example, a saturated or unsaturated aliphatic monocarboxylic acid having 16 to 22 carbon atoms in a straight chain or a branched chain. Saturated or unsaturated aliphatic monocarboxylic acids having 16 to 22 carbon atoms in a linear or branched chain may have a hydroxy group, for example, fats such as lauric acid, myristic acid, palmitic acid and stearic acid. Group saturated monocarboxylic acids; and aliphatic unsaturated monocarboxylic acids such as oleic acid, linolenic acid, linolenic acid, eleostearic acid, ricinoleic acid, arachidonic acid, eicosapentaenoic acid, eicosatrienic acid, docosahexaenoic acid, sardine acid. Can be mentioned.

The lower aliphatic carboxylic acid is, for example, a linear or branched aliphatic mono, di or tricarboxylic acid having 2 to 10 carbon atoms. The linear or branched aliphatic mono, di or tricarboxylic acid having 2 to 10 carbon atoms may have a hydroxy group, and in the di and tricarboxylic acids, a carboxyl group other than the carboxyl group ester-bonded to the monoglyceride is used. It may be acetylated. Examples of the linear or branched aliphatic mono, di or tricarboxylic acid having 2 to 10 carbon atoms include aliphatic monocarboxylic acids such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid and pivalic acid. Acids; aliphatic dicarboxylic acids such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, azelaic acid, sebacic acid, maleic acid, fumaric acid; aliphatic tricarboxylic acids such as citric acid; And hydroxycarboxylic acids such as glycolic acid, lactic acid, glyceric acid, tartronic acid, apple acid, tartrate acid, diacetyl tartrate acid, tropic acid and the like.

Examples of the glycerin fatty acid ester include reactive monoglyceride and distilled monoglyceride. It is preferable because the emulsified state of the oil droplet type in water in the emulsified composition of the present invention can be more stably maintained, and the adhesiveness of foods containing such an emulsified composition can be further reduced. Is a distilled monoglyceride. For example, a distilled monoglyceride having 16 to 22 carbon atoms (preferably 16 to 18 carbon atoms) of the main constituent fatty acid is a reaction monoglyceride having 16 to 22 carbon atoms (preferably 16 to 18 carbon atoms) of the main constituent fatty acid. Is purified by distillation to increase the content of monoglyceride. Examples of the purification method by distillation include a method of vacuum distillation using a flow-down thin film type molecular distillation apparatus, a centrifugal type molecular distillation apparatus, or the like. The content of monoglyceride in 100% distilled monoglyceride is preferably 90% to 99% based on the mass.

As the glycerin fatty acid ester constituting the emulsified composition of the present invention, for example, a commercially available product can be used.

Examples of the glycerin fatty acid ester derivative include one higher aliphatic carboxylic acid molecule, one lower aliphatic carboxylic acid molecule, two higher aliphatic carboxylic acid molecules, and one lower fat in three hydroxy groups constituting the glycerin molecule. Examples thereof include a group carboxylic acid molecule, or a compound in which one higher aliphatic carboxylic acid molecule and two lower aliphatic carboxylic acid molecules are ester-bonded to each other. Among them, the glycerin fatty acid ester derivative has one higher aliphatic carboxylic acid molecule and one lower aliphatic carboxylic acid in the three hydroxy groups constituting the glycerin molecule because of its good stability as an emulsifying composition. It is preferably a compound in which an acid molecule is ester-bonded.

Examples of the glycerin fatty acid ester derivative include citrate monoglyceride (eg, glycerin citrate monooleate, glycerin citrate monostearate) and diacetyl tartrate monoglyceride (eg, diacetyl tartrate glycerin monooleate, diacetyl tartrate glycerin). , Acetate monoglyceride (eg, glycerin acetate monostearate) and combinations thereof. Citric acid can be used for the reasons that the oil drop-type emulsified state in water can be more stably maintained in the emulsified composition of the present invention, and the adhesiveness of foods containing such an emulsified composition can be further reduced. Glycerin acid monooleate and glycerin diacetyl tartrate monooleate, and combinations thereof are preferred.

As the glycerin fatty acid ester derivative constituting the emulsified composition of the present invention, for example, a commercially available product can be used.

The glycerin fatty acid ester and its derivative have an HLB (Hydrophilic-Lipophilic Balance) value of, for example, 3 to 10, preferably 3 to 8. For example, when the emulsifier component is a glycerin fatty acid ester, the HLB value thereof is, for example, 3 to 8, preferably 3 to 5. When the emulsifier component is a glycerin fatty acid ester derivative, its HLB value is, for example, 5 to 10, preferably 5 to 8. When the HLB value is within the above range, emulsification in an aqueous medium described later may be facilitated.

As the organic acid monoglyceride, for example, those available as food additives can be used.

The content of the emulsifier component in the emulsified composition of the present invention is not particularly limited, but is, for example, 10% by mass to 35% by mass, preferably 15% by mass to 30% by mass in 100% by mass of the emulsified composition. By setting the content of the emulsifier component in the emulsified composition within the above range, the oil-in-water emulsified state in the emulsified composition of the present invention can be more stably maintained, and / or such. The adhesiveness of foods containing the emulsified composition can be further reduced.

The emulsified composition of the present invention also contains citrate monoglyceride (preferably glycerin citrate monooleate) and diacetyl tartrate monoglyceride (preferably diacetyl tartaric acid) as emulsifier components in order to more reliably reduce the adhesiveness of food. In addition to glycerin monooleate), distilled monoglyceride (preferably the main constituent fatty acid is oleic acid) can be further included. The emulsifier component is a sum of diacetyl tartrate monoglyceride, citric acid monoglyceride and distilled monoglyceride, for example, 2 to 4:18 to 16, preferably 2.5 to 3.7: 17.5 to 16.3. It is contained in a mass ratio, and the mass ratio of citric acid monoglyceride to distilled monoglyceride is, for example, 1 to 4: 1, preferably 2.5 to 3.7: 1. By satisfying such a range of mass ratio, it becomes easy to obtain an emulsified composition containing, for example, an oil phase (oil droplet) having an average particle size described later.

In the emulsified composition of the present invention, the oil phase is contained in the form of oil droplets containing the liquid fat and oil and the emulsifier component. The oil droplets may contain other oils and fats and / or lipophilic substances as long as the effects of the liquid oils and fats and the emulsifier component are not impaired.

In the emulsified composition of the present invention, the oil droplets constituting the oil phase have an average particle size of 100 nm to 1500 nm, preferably 400 to 1000 nm. If the average particle size of the oil droplets is less than 100 nm, more sophisticated mechanical equipment is required to obtain such a fine particle size, which may reduce the production efficiency for obtaining the desired composition. If the average particle size of the oil droplets exceeds 1500 nm, the effect of preventing the adhesion of the food may not be sufficiently exhibited when the oil droplets are used in the food.

(Water phase)
Examples of the aqueous medium contained in the aqueous phase include water and alcohol, and combinations thereof. Examples of water include distilled water, ion-exchanged water, RO water, ultrapure water, tap water and the like. Alcohols are preferably alcohols that are acceptable in the food sector and include, for example, lower alcohols such as ethanol; and polyhydric alcohols such as glycerin, sorbitol, reduced starch saccharified; and combinations thereof. As the aqueous medium, a polyhydric alcohol is preferable, and sorbitol is particularly preferable, because the stability of the emulsified composition is excellent.

The content of the aqueous medium in the emulsified composition of the present invention is not particularly limited, but is, for example, 40% by mass to 75% by mass, preferably 45% by mass to 65% by mass in 100% by mass of the emulsified composition. By keeping the content of the aqueous medium in the emulsified composition within the above range, the oil-in-water emulsified state in the emulsified composition of the present invention can be more stably maintained, and / or such. The adhesiveness of foods containing the emulsified composition can be further reduced.

In the present invention, the aqueous phase may further contain an organic acid salt. Examples of such an organic acid salt include alkali metal salts of organic acids (for example, sodium salts and potassium salts), magnesium salts, calcium salts and the like. Alkali metal salts of organic acids are preferred because they are versatile and have good solubility in aqueous media.

The organic acid salt is, for example, an alkali metal salt of an organic acid having 2 to 10 carbon atoms. Specific examples of organic acid salts include sodium acetate (eg, anhydride or trihydrate), trisodium citrate, tripotassium citrate, sodium lactate, sodium malate, sodium tartrate, monosodium fumarate, And sodium gluconate, and combinations thereof. The organic acid salt is preferably sodium acetate (anhydrous), trisodium citrate, and sodium lactate, or a combination thereof, because of its good stability as an emulsified composition.

The content of the organic acid salt in the emulsified composition of the present invention is not particularly limited, but is, for example, 0.3% by mass to 2% by mass, preferably 0.5% by mass to 1% by mass in 100% by mass of the emulsified composition. be. By keeping the content of the organic acid salt in the emulsified composition within the above range, the oil-in-water emulsified state in the emulsified composition of the present invention can be more stably maintained, and / or as such. The adhesiveness of foods containing various emulsified compositions can be further reduced.

The aqueous phase may contain other hydrophilic substances as long as the action and effect of the aqueous medium or the organic acid salt are not impaired.

(others)
In the emulsified composition of the present invention, the pH when diluted with distilled water to a concentration of 2% by mass is preferably 4 to 6, more preferably 4 to 5. Such adjustment to pH can be performed, for example, by varying the content of the organic acid salt in an aqueous medium. When the pH is within the above range, the oil-in-water emulsified state of the emulsified composition of the present invention can be more stably maintained, and / or the adhesiveness of foods containing such an emulsified composition can be maintained. Can be further reduced.

The emulsified composition of the present invention may also contain other ingredients that can be generally used in the food field to the extent that the effects of the present invention are not impaired. Examples of other ingredients include seasonings, bacteriostatic agents, antioxidants, preservatives and the like. The content of other components may be appropriately selected by those skilled in the art.

The emulsified composition of the present invention is produced, for example, as follows. In one embodiment, the liquid fats and oils and emulsifier components are first premixed with other fats and oils and / or lipophilic substances that may be added as needed to prepare an oily composition. On the other hand, an aqueous medium and an organic acid salt and / or other hydrophilic substance that can be added as needed are premixed to prepare an aqueous composition. Then, in a state where the aqueous composition is stirred, the oily composition is added thereto at a predetermined temperature, and the stirring is continued thereafter. For the stirring adopted when adding the oily composition, for example, a known stirring means such as a homomixer or a high-pressure homogenizer is used. Through such stirring, the oily composition becomes fine oil droplets (oil phase) and is dispersed (emulsified) substantially uniformly in the aqueous composition (aqueous phase) to form an oil droplet type emulsified composition in water. To.

(Food adhesion preventive agent)
The oil-in-water emulsion-type emulsified composition can be used as an active ingredient of a preparation for preventing food adhesion (hereinafter, also referred to as a food adhesion inhibitor). Here, the term "adhesion" used in the present specification means that a certain object and another object are physically or chemically adhered to each other by, adsorbing, adhering, or adhering to each other. Point to that and say. Further, the term "food adhesion" includes both food-to-food adhesion and adhesion between food and other articles. The term "adhesiveness" refers to the property that causes the adhesion, and the term "adhesiveness" refers to the property that can prevent the adhesion.

The food to which the food adhesion inhibitor of the present invention can be applied is, for example, any food rich in polysaccharide components such as starch and agar, and / or protein components such as gelatin. Examples of such foods include processed wheat products, processed starch products and processed gelatin products, and specific examples thereof include udon, hiyamugi, raw noodles, Chinese buckwheat noodles, Chinese noodles, spaghetti, spaghettini, federini, and cappelini. , Taliaterre, Bucatini, Harusame, Cold noodles, Kuzukiri, Awa noodles, Beefun, Four, Rice cake, Shirataki, Low calorie noodles (konnyaku noodles), 100% soba, 28 soba, Sarashina soba, Country soba, Yabu soba , Black soybean noodles, rice cakes, seaweed noodles, dumpling skins, shumai skins, spring roll skins, wantan and other noodles; Rice cakes; Warabi mochi, Sutetsu mochi, Namako mochi, Maru mochi, Fried mochi, Ame mochi, An mochi (Daifuku), Isobe mochi, Ebi mochi, Kaki mochi, Kusamochi, Mame mochi, Kinako mochi, Draw mochi, Kurumi mochi, Zuda Mochi, Hishi mochi, Shingen mochi, Hadou mochi, Akiko mochi, Roasted rice cake, Chimaki and other rice cakes; Chinese rice cake, rice (white rice), Aji rice, Red rice and other rice cakes; Can be mentioned.

For example, when the food adhesion inhibitor of the present invention is used for noodles, the preparation can be used, for example, as a loosening agent for preventing adhesion between noodles and obtaining a state in which the noodles are easily loosened. Here, the term "unraveling" used in the present specification reduces the adhesiveness of foods (for example, noodle products, cooked rice products or confectionery products), and makes it easier for the foods to separate from each other. To say. Further, the term "unraveling property" used in the present specification means the ease of unraveling between foods, and the easier it is for foods to unravel, the higher the unraveling property.

Alternatively, when the food adhesion inhibitor of the present invention is used for a gelled food, the preparation prevents, for example, agglomeration of gelled foods and adhesion between the gelled food and other articles. be able to. Examples of other articles include packaging materials (eg, packaging bags, packaging sheets (including separation sheets placed between foods), packaging containers), molds, and cookware.

(Foods with reduced adhesion and their manufacturing methods)
The food adhesion inhibitor, together with the food components constituting the food, constitutes a food having reduced adhesion.

Such foods can be produced by combining the food adhesion inhibitor of the present invention with a food material.

In one embodiment, the food adhesion inhibitor of the present invention is applied to the surface of a food material. Such application is performed by immersing the food material in a bath containing the food adhesion inhibitor, or by spraying or applying (for example, brushing) the food adhesion inhibitor to the food material. After the food adhesion inhibitor is applied, the obtained food is dried by a predetermined means.

In one embodiment, the food adhesion inhibitor of the present invention is made by mixing with a food material. Such mixing is particularly effective when multiple food ingredients are used to obtain the desired food. This is because by mixing the food adhesion preventive agent of the present invention together with a plurality of food materials and kneading them as necessary, it is not necessary to add the food adhesion preventive agent as a post-treatment as described above. This makes it possible to increase the efficiency of a series of food production.

Hereinafter, for example, methods for producing noodles, cooked grains, and gelled foods will be described.

In the production of noodles, the food adhesion inhibitor of the present invention is mixed with a flour material (for example, wheat flour) which is a raw material of noodles by kneading and / or with steamed or boiled noodles (for example, noodle strings). Contact can be made. Such contact is achieved, for example, by immersing the steamed or boiled noodles in the food adhesion inhibitor of the present invention, or by directly spraying or applying the food adhesion inhibitor to the steamed or boiled noodles. Will be done. For example, by adding a seasoning to (the aqueous phase) of the food adhesion preventive agent of the present invention, the seasoning of noodles and the adhesion prevention treatment can be performed collectively in one step.

For example, in an instant non-fried noodle product, the noodle strings of steamed noodles or boiled noodles are dipped in the food adhesion inhibitor of the present invention, or the food adhesion inhibitor is directly applied to the noodle strings of steamed noodles or boiled noodles. It can be manufactured by spraying or applying and then hot air drying. The instant fried noodle product can be produced by oil treatment instead of the hot air drying. For boiled noodle products, boiled noodles are washed with cold water and then the noodle strings are dipped in the food adhesion preventive agent of the present invention, or the food adhesion preventive agent is directly applied to the steamed noodles or the noodle strings of boiled noodles. After spraying or applying, it can be manufactured by enclosing it in a heat-resistant bag and heat-sterilizing the whole bag with steam (or boiling water).

The cooked rice can be produced by cooking raw rice or steaming raw glutinous rice together with the food adhesion inhibitor of the present invention. Thereby, the material of the cooked rice product can be treated with the food adhesion inhibitor of the present invention.

For example, white rice can be produced by dispersing the food adhesion inhibitor of the present invention in water used for cooking washed raw rice and cooking the rice, and the produced white rice is often separated from the kettle. , The adhesiveness of rice can be reduced. The cooked grain can be produced by dispersing the food adhesion inhibitor of the present invention in a seasoning liquid added for the purpose of seasoning when cooking the washed raw rice, and cooking the cooked rice. , The pot can be easily separated, and the adhesiveness of rice can be reduced. Sekihan can be produced by spraying or soaking the steamed glutinous rice with sprinkled water in which the food adhesion inhibitor of the present invention is dispersed when the washed raw glutinous rice is colored with cowpea broth and then steamed. The stickiness of the rice can be reduced with the steamed red rice.

In the case of producing, for example, gummy confectionery as a gelled food, the food adhesion inhibitor of the present invention may be mixed with the material of the food by kneading and gelled by heating. Alternatively, in the case of producing, for example, dumplings or rice cakes as gelled food, the food adhesion inhibitor of the present invention can be applied to the surface of the gelled material of the food, for example, by spraying.

According to the emulsified composition of the present invention, an emulsifier can be added in a high concentration in the composition. Therefore, as a food adhesion preventive agent, it can be added, for example, by mixing (for example, kneading) with a powdery food material in order to obtain an effect of preventing the adhesion of a desired food. This makes it possible to omit the step of later applying the emulsified composition to the surface of the food material by spraying or the like during the production of the food, and it is possible to improve the production efficiency of the food. Further, it can be used for foods for which it is difficult to apply the food material to the surface by spraying or the like, and the adhesiveness of the food can be reduced.

The food adhesion inhibitor of the present invention does not need to contain allergens such as soybean polysaccharides and wheat proteins in its constituents. From this, it is possible to provide foods with improved safety to more consumers without worrying that those who eat them will cause food allergies.

Hereinafter, the present invention will be described in detail with reference to Examples. However, the present invention is not limited thereto.

(Examples 1 to 4 and Comparative Examples 1 to 8)
(Preparation of emulsified composition)
Medium-chain fatty acid oil (Scoray 8: manufactured by Nisshin Oillio Co., Ltd.) is adjusted to 60 ° C. as a liquid fat and oil, and distilled monoglyceride (Sunsoft NO.8070V: manufactured by Taiyo Kagaku Co., Ltd.) and citric acid are used as emulsifiers. Monoglyceride (Sunsoft NO.623M: manufactured by Taiyo Kagaku Co., Ltd.) and diacetyl tartrate (PANODAN AB-100 VEG: manufactured by Danisco Japan Co., Ltd.) at the ratios (unit: parts by mass) shown in Tables 1 and 2 below. Mix to prepare an oil phase.

As a polyhydric alcohol, glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) or D-sorbitol solution (70% sorbitol: manufactured by Bussan Food Science Co., Ltd.) and a mixed solution of water are adjusted to 60 ° C while heating to adjust sodium acetate (manufactured by Bussan Food Science Co., Ltd.). Anhydrous) was added and mixed and dissolved to prepare an aqueous phase.

Next, while stirring the aqueous phase at 3000 rpm with a homomixer (manufactured by Primix Co., Ltd.) Homomixer MARK II 2.5 type), gradually add the above oil phase components, and after adding all the components, emulsify and disperse at 7000 rpm to evaporate. The water was replenished and further stirred and mixed to obtain an emulsified composition.

(PH evaluation of emulsified composition)
The pH of each emulsified composition of Examples 1 to 4 and Comparative Examples 1 to 8 diluted 50-fold with distilled water (2% pH) is measured by a tabletop pH meter (PHL-20 type: manufactured by Electrochemical Meter Co., Ltd.). Measured at. The results are shown in Tables 1 and 2 below.

In Examples 1 to 4 and Comparative Examples 1 to 3 and 5 to 7, the pH was about 4.5 to 4.6, whereas in Comparative Examples 4 and 8 in which no organic acid salt was used, the pH was about 3. It was 0.4.

(Average particle size of emulsified composition)
The material solution obtained by diluting and dispersing each of the emulsified compositions of Examples 1 to 4 and Comparative Examples 1 to 8 with distilled water was subjected to an average particle size using a laser diffraction type particle size distribution meter (SALD-2100: manufactured by Shimadzu Corporation). (Refractive index: 1.70-0.20i) was measured. The results are shown in Tables 1 and 2 below. Preparation groups for which the emulsified composition could not be prepared are indicated by "-".

In Examples 1 to 4, it was possible to obtain an oil-in-water emulsified composition having an average particle size of 470 to 520 nm. In Comparative Examples 1 and 2 and 5 to 6, the average particle size was as large as 3750 nm or more. In Comparative Examples 3 and 7, the average particle size was about 1600 nm. In Comparative Examples 4 and 8, gelation occurred, and an oil-in-water liquid emulsion composition could not be obtained.

(Evaluation of the state of the emulsified composition)
The emulsified compositions of Examples 1 to 4 and Comparative Examples 1 to 3 and 5 to 7 are cooled to room temperature, and 50 ml each is divided into bottles (bottom diameter 4.0 cm, height 7.5 cm) and 20 at 25 ° C. The following evaluation was carried out for the emulsified composition stored for one day. The appearance of each emulsified composition stored at 25 ° C. for 20 days was visually observed by 10 panelists, and their results were collected and discussed to evaluate by selecting one of the following criteria.

(Evaluation criteria)
A: An oil-in-water droplet-type homogeneous emulsified and dispersed state was maintained.
B: The aqueous phase was separated into a cream.
C: The oil phase and the aqueous phase were separated.

The results are shown in Tables 1 and 2 below. In the emulsified compositions of Examples 1 to 4, an oil-in-water-type homogeneous emulsified and dispersed state was maintained. On the other hand, in Comparative Examples 1 to 2 and 5 to 6 having an average particle size of 3750 nm or more, the oil phase and the aqueous phase were separated, and even in Comparative Examples 3 and 7 having an average particle size of about 1600 nm. The aqueous phase was separated into a cream.

(Noodle loosening property and taste evaluation of emulsified composition (manufacturing method of boiled udon))
800 g of wheat flour (Shiratsubaki: manufactured by Nisshin Flour Milling Co., Ltd.), 200 g of processed starch (Asagao: manufactured by Matsutani Chemical Industry Co., Ltd.), and 20 g of powdered gluten (A-glu G: manufactured by Glyco Nutrition Foods Co., Ltd.) are mixed in advance in a plastic bag. Then, while adding to a universal mixer (manufactured by Shinagawa Machinery Works Co., Ltd.) and stirring and mixing, 30 g of salt is dissolved in 400 g of water, and an aqueous solution prepared by further adding 20 g of an emulsified composition is gradually added and mixed for 8 minutes. , I got a rag-like dough.

Noodles were made from this soboro-shaped dough into a strip-shaped dough using a roll-type noodle making machine (manufactured by Fukuda Noodle Machine Co., Ltd.) and aged at room temperature for 1 hour. After aging, it was rolled to a thickness of 2.5 mm and cut using a cutting edge No. 9 angle to obtain raw udon noodles. This raw udon was boiled in boiling water for 8 minutes, washed with tap water for 30 seconds, and then immersed in water at about 5 ° C. for 30 seconds to obtain boiled udon noodles.

In addition, boiled udon noodles to which no emulsified composition was added were prepared in the same manner (control example).

100 g of the prepared boiled udon was filled in a polystyrene container, sealed, and stored at 10 ° C. for 24 hours. After sprinkling 40 ml of water on 100 g of boiled udon noodles after storage, 10 panelists sensually evaluated the looseness and taste according to the evaluation criteria, gathered their own results, and discussed the following. Determined by choosing one of the criteria.

(Evaluation criteria for looseness)
A: The noodles were easily loosened by lifting them with chopsticks and shaking them lightly.
B: When the noodles were lifted with chopsticks and shaken lightly, some of the attached noodles remained.
C: Even if the noodles were lifted with chopsticks and shaken lightly, they did not come loose and the noodles remained attached.

(Evaluation criteria for taste)
A: There was a flavor of wheat flour.
B: There is a flavor of wheat flour, but a little uncomfortable taste remains.
C: A strong taste with a sense of discomfort, which is different from the flavor of wheat flour, remained.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsified composition was not added, the taste was excellent, but the noodles remained and the loosening property was inferior. On the other hand, each of the emulsified compositions of Examples 1 and 3 was excellent in both loosening property and taste. Examples 2 and 4 were slightly inferior in loosening property as compared with Examples 1 and 3, but were sufficiently improved as compared with the control example without addition. In Comparative Examples 3 and 7, the looseness was improved, but the taste was slightly inferior. In Comparative Examples 1 and 2 and 5 to 6, the looseness was not improved and the taste was also inferior.

(Manufacturing and evaluation of non-fried instant noodles)
800 g of wheat flour (specially made by Nippon Flour Mills Co., Ltd.), 200 g of processed starch (asagao: manufactured by Matsutani Chemical Industry Co., Ltd.), and 20 g of powdered gluten (A-glu G: manufactured by Glyco-Nutrition Foods Co., Ltd.) are mixed in advance in a plastic bag. Then, while adding to a universal mixer (manufactured by Shinagawa Kogyo Co., Ltd.) and stirring and mixing, 10 g of salt and 4.5 g of citrus powder (sodium carbonate: potassium carbonate = 40:60) are dissolved in 360 g of water to further add an emulsified composition. The aqueous solution prepared by adding 20 g was gradually added and mixed for 8 minutes to obtain a rag-shaped dough.

Noodles were made from this soboro-shaped dough into a strip-shaped dough using a roll-type noodle making machine (manufactured by Fukuda Noodle Machine Co., Ltd.) and aged at room temperature for 1 hour. After aging, the noodles were rolled to a thickness of 1.1 mm and cut using a cutting edge No. 16 angle to obtain raw Chinese noodles. The raw Chinese noodles were treated in a steaming chamber containing 0.02 Mpa steam for 4 minutes to obtain steamed Chinese noodles.

Then, the steamed Chinese noodles were soaked in the seasoning liquid for 10 seconds in a seasoning liquid containing 100 g of water, 10 g of salt, and 1 g of the seasoning, and then drained. The drained Chinese noodles were placed in a mold and dried in a dryer at 90 ° C. for 60 minutes to obtain non-fried instant noodles.

As a control, non-fried instant noodles to which no emulsified composition was added were similarly prepared.

Put the prepared non-fried instant noodles in a container, rehydrate with boiling water, and after 4 minutes, 10 panelists sensually evaluate the looseness and taste of the noodles according to the evaluation criteria, and collect their own results. It was decided by consulting with each other and selecting one of the following criteria.

(Evaluation criteria for looseness)
A: It took less than 10 seconds for the noodles to disappear due to the adhesion of the noodle strings while lifting and shaking the noodles with chopsticks.
B: The time for removing the lumps due to the adhesion of the noodle strings while lifting and shaking the noodles with chopsticks was 10 seconds or more and less than 20 seconds.
C: It took 20 seconds or more to eliminate the lumps due to the adhesion of the noodle strings while lifting and shaking the noodles with chopsticks.

(Evaluation criteria for taste)
A: There was a flavor of wheat flour.
B: There is a flavor of wheat flour, but a little uncomfortable taste remains.
C: A strong taste with a sense of discomfort, which is different from the flavor of wheat flour, remained.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsified composition was not added, although the taste was flavored with wheat flour, it was difficult to eat, and lumps remained due to the adhesion of noodle strings, resulting in poor loosening property. On the other hand, each of the emulsified compositions of Examples 1 and 3 was excellent in both loosening property and taste. Examples 2 and 4 were slightly inferior in loosening property as compared with Examples 1 and 3, but were sufficiently improved as compared with the control example without addition. In Comparative Examples 3 and 7, the looseness was improved, but the taste was slightly inferior. In Comparative Examples 1 and 2 and 5 to 6, the looseness was not improved and the taste was also inferior.

(Manufacturing and evaluation of cooked noodles (chilled Chinese noodles))
800 g of wheat flour (specially made by Nippon Flour Mills Co., Ltd.), 200 g of processed starch (asagao: manufactured by Matsutani Chemical Industry Co., Ltd.), and 20 g of powdered gluten (A-glu G: manufactured by Glyco-Nutrition Foods Co., Ltd.) are mixed in advance in a plastic bag. Then, it was prepared by adding 10 g of salt and 15 g of flour (sodium carbonate: potassium carbonate = 40: 60 (mass ratio)) to 360 g of water while adding to a universal mixer (manufactured by Shinagawa Kogyo Co., Ltd.) and stirring and mixing. The aqueous solution was gradually added and mixed for 8 minutes to obtain a rag-shaped dough.

Noodles were made from this soboro-shaped dough into a strip-shaped dough using a roll-type noodle making machine (manufactured by Fukuda Noodle Machine Co., Ltd.) and aged at room temperature for 1 hour. After aging, the noodles were rolled to a thickness of 1.5 mm and cut using a cutting edge No. 20 to obtain raw Chinese noodles. The raw Chinese noodles were boiled in boiling water for 90 seconds, washed with tap water for 30 seconds, and then immersed in water at about 5 ° C. for 30 seconds to obtain boiled Chinese noodles.

A spray bottle was filled with a diluted solution obtained by diluting the emulsified composition 10-fold with water, and 5 g of the diluted solution was uniformly adhered to the surface of the noodles with respect to 100 g of boiled Chinese noodles. As a control, 100 g of boiled Chinese noodles prepared by similarly spraying water containing no emulsifying composition onto the boiled Chinese noodles was filled and sealed in a polystyrene container and stored at 10 ° C. for 24 hours. After sprinkling 40 ml of water on 100 g of boiled udon noodles after storage, 10 panelists sensually evaluated the looseness and taste according to the evaluation criteria, gathered their own results, and discussed the following. Determined by choosing one of the criteria.

(Evaluation criteria for looseness)
A: The noodles were easily loosened by lifting them with chopsticks and shaking them lightly.
B: When the noodles were lifted with chopsticks and shaken lightly, some of the attached noodle strings remained.
C: The noodles did not come loose even when they were lifted with chopsticks and shaken lightly, and the noodle strings remained attached.

(Evaluation criteria for taste)
A: There was a flavor of wheat flour.
B: There is a flavor of wheat flour, but a little uncomfortable taste remains.
C: A strong taste with a sense of discomfort, which is different from the flavor of wheat flour, remained.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsified composition was not added, although the taste had a flavor of wheat flour, it was difficult to eat and the noodles did not loosen at all. On the other hand, each of the emulsified compositions of Examples 1 and 3 was excellent in both loosening property and taste. Examples 2 and 4 were slightly inferior in loosening property as compared with Examples 1 and 3, but were sufficiently improved as compared with the control example without addition. In Comparative Examples 3 and 7, the looseness was improved, but the taste was slightly inferior. In Comparative Examples 1 and 2 and 5 to 6, the looseness was not improved and the taste was also inferior.

(Manufacturing and evaluation of steam sterilized and boiled Chinese noodles)
Wheat flour (special kotobuki: manufactured by Nippon Flour Mills Co., Ltd.) 700 g, processed starch (Asagao: manufactured by Matsutani Kagyo Co., Ltd.) 300 g, powdered gluten (A glu G: manufactured by Glyco Nutrition Foods Co., Ltd.) 30 g are mixed in advance in a plastic bag. Then, while adding to a universal mixer (manufactured by Shinagawa Kogyo Co., Ltd.) and stirring and mixing, 10 g of salt and 15 g of citrus powder (sodium carbonate: potassium carbonate = 40: 60 (mass ratio)) are dissolved in 360 g of water to further emulsify the composition. 20 g of the above was added and the prepared aqueous solution was mixed for 8 minutes, and the prepared aqueous solution was gradually added and mixed for 8 minutes to obtain a rag-like dough.

Noodles were made from this soboro-shaped dough into a strip-shaped dough using a roll-type noodle making machine (manufactured by Fukuda Noodle Machine Co., Ltd.) and aged at room temperature for 1 hour. After aging, the noodles were rolled to a thickness of 1.5 mm and cut using a cutting blade No. 20 round to obtain raw Chinese noodles. The raw Chinese noodles were boiled in boiling water for 90 seconds, washed with tap water for 30 seconds, and then immersed in water at about 5 ° C. for 30 seconds to obtain boiled Chinese noodles.

A spray bottle was filled with a diluted solution obtained by diluting the emulsified composition 10-fold with water, and 5 g of the diluted solution was sprayed on 100 g of boiled Chinese noodles to uniformly apply the diluted solution to the surface of the noodles.

As a control, boiled Chinese noodles without the addition of the emulsifying composition and water without the emulsifying composition were similarly sprayed onto the boiled Chinese noodles.

Boiled Chinese noodles were filled in a heat-resistant polyethylene bag with 100 g, sealed, and then steam sterilized for 30 minutes in a steaming chamber adjusted to a temperature of 90 ° C. The mixture was allowed to cool to room temperature and stored at 10 ° C. for 72 hours. The boiled Chinese noodles after storage were taken out from the bag, the noodles were put into a stainless steel container containing 500 g of water, and the looseness was evaluated while stirring the noodles with chopsticks. According to the evaluation criteria, the looseness and taste were sensually evaluated by each of the 10 panelists, and the results were collected and discussed to determine one of the following criteria.

(Evaluation criteria for looseness)
A: It took less than 10 seconds for the noodles to disappear due to the adhesion of the noodle strings while lifting and shaking the noodles with chopsticks.
B: The time for removing the lumps due to the adhesion of the noodle strings while lifting and shaking the noodles with chopsticks was 10 seconds or more and less than 20 seconds.
C: It took 20 seconds or more to eliminate the lumps due to the adhesion of the noodle strings while lifting and shaking the noodles with chopsticks.

(Evaluation criteria for taste)
A: There was a flavor of wheat flour.
B: There is a flavor of wheat flour, but a little uncomfortable taste remains.
C: A strong taste with a sense of discomfort, which is different from the flavor of wheat flour, remained.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsified composition was not added, although the taste had a flavor of wheat flour, it was difficult to eat, and lumps remained due to the adhesion of the noodle strings, and the noodles did not loosen. On the other hand, each of the emulsified compositions of Examples 1 and 3 was excellent in both loosening property and taste. Examples 2 and 4 were slightly inferior in loosening property as compared with Examples 1 and 3, but were sufficiently improved as compared with the control example without addition. In Comparative Examples 3 and 7, the looseness was improved, but the taste was slightly inferior. In Comparative Examples 1 and 2 and 5 to 6, the looseness was not improved and the taste was also inferior.

(Manufacturing and evaluation of warabi mochi)
A mixture of 300 g of warabi mochi powder and 700 g of water was heated, and when the mixture became transparent, the heating was stopped, the mixture was divided into 10 equal parts and placed in a molding mold in 100 g portions, and cooled to obtain warabi mochi.

Then, the cold-molded warabi-mochi was cut into five pieces, and the five warabi-mochi were immersed in 100 g of a diluted solution obtained by diluting the emulsified composition 10-fold with water for 10 seconds. After taking out these five warabi mochi and draining them, they were placed in a plastic container so that these warabi mochi were in close contact with each other and stored at 5 ° C. for 24 hours. After storage, the anti-adhesion property was sensually evaluated by each of the 10 panelists, and the results were collected and discussed to determine by selecting one of the following criteria.

(Evaluation criteria for adhesion prevention)
A: It could be easily peeled off with chopsticks.
B: It can be peeled off with chopsticks, but it was slightly sticky.
C: Warabi mochi were in close contact with each other, and it was difficult to peel them off with chopsticks while maintaining their shape.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsified composition was not added, the warabi mochi were in close contact with each other and could not be peeled off with chopsticks. On the other hand, when the emulsified compositions of Examples 1 and 3 were used, the warabi mochi could be easily peeled off with chopsticks. When the emulsified compositions of Examples 2 and 4 were used, the surface of the obtained warabi mochi was somewhat sticky, but the number of adhering warabi mochi to each other was lower than that of the control example. It was confirmed that the adhesion prevention property was sufficiently improved.

(Manufacturing and evaluation of gummy candies)
200 g of water was placed in a stainless steel container, and 300 g of powdered starch syrup and 300 g of white sugar were added and dissolved while heating at 70 ° C. to adjust the sugar content to 78. An emulsified composition was added to a sugar solution having an adjusted sugar content in an amount of 10 g and uniformly dispersed to prepare a sugar solution containing the emulsified composition. Next, 90 g of powdered gelatin was added to 100 g of water to swell the gelatin, and a gelatin solution was prepared by dissolving the gelatin while heating it at 70 ° C. The above gelatin solution was added to the sugar solution containing the emulsified composition and mixed, and then 5 g of citric acid (anhydrous) and an appropriate amount of fragrance were added and mixed to prepare a gummy solution. The gummy solution was filled in a plastic mold (length and width 2 cm, height 2 cm), covered, and then allowed to stand at room temperature for 24 hours to obtain gummy confectionery.

After storage, 10 panelists each sensually evaluate the adhesion prevention property when removing gummies from the mold using a toothpick, collect their own results, discuss and select one of the following criteria It was decided by doing.

(Evaluation criteria for adhesion prevention)
A: It could be easily peeled off from the mold with a toothpick.
B: It could be peeled off from the mold with a toothpick, but it was slightly attached.
C: It was difficult to adhere to the formwork and remove it from the formwork with a toothpick.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsifying composition was not added, the gummy confectionery adhered to the mold and could not be peeled off from the mold with a toothpick. On the other hand, when each of the emulsified compositions of Examples 1 and 3 was used, the gummy confectionery could be easily peeled off from the mold with a toothpick. When each of the emulsified compositions of Examples 2 and 4 was used, some adhesion was observed between the gummy confectionery and the mold, but the number of gummy confectionery adhered to the mold was lower than that of the control example. It was confirmed that the adhesion prevention property was sufficiently improved.

(Manufacturing and evaluation of gyoza)
Prepared by adding 1000 g of flour (special flour mill: manufactured by Nippon Flour Mills Co., Ltd.) to a universal mixer (manufactured by Shinagawa Machinery Works Co., Ltd.), dissolving 10 g of salt in 360 g of water, and further adding 20 g of an emulsifying composition. The aqueous solution was gradually added and mixed for 8 minutes to obtain a rag-like dough. Noodles were made from the soboro-shaped dough into a strip-shaped dough using a roll-type noodle making machine (manufactured by Fukuda Noodle Machine Co., Ltd.) and aged at room temperature for 1 hour. After aging, the noodle strip rolled to a thickness of 1.0 mm was punched into a circle with a cylindrical metal cylinder having a diameter of 8.5 cm to obtain raw dumpling skin.

As a control, raw dumpling skin prepared in the same manner as above was obtained except that the emulsified composition was not added.

Next, 10 g of the ingredients prepared in advance were wrapped in the dumpling skin to obtain raw dumplings. The raw dumplings were placed in a steaming chamber whose temperature was adjusted to 90 ° C. and steamed for 15 minutes to obtain steamed dumplings. Six steamed dumplings were filled in a polyethylene container with a lid so that the steamed dumplings were in close contact with each other. The steamed dumplings in close contact were fired in a dumpling baking machine with vegetable oil drawn to obtain grilled dumplings. Each of the 10 panelists sensually evaluated the adhesion prevention property of the gyoza that had been allowed to cool to room temperature, and the results were collected and discussed to determine one of the following criteria.

(Evaluation criteria for adhesion prevention)
A: When I lifted the dumplings with chopsticks, they came off easily.
B: The dumplings could be peeled off by lifting them with chopsticks, but a part of the dumplings was attached to other dumplings.
C: The dumplings did not come off even when they were lifted with chopsticks, and the dumplings remained attached to each other.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsified composition was not added, the dumplings were not peeled off at all when lifted with chopsticks. On the other hand, when the emulsified compositions of Examples 1 and 3 were used, the dumplings were easily peeled off by lifting them with chopsticks. When each of the emulsified compositions of Examples 2 and 4 was used, although some adhesion was observed, the adhesion of the dumpling skin was reduced and the adhesion prevention property was improved as compared with the control example. confirmed.

(Manufacturing and evaluation of boiled vermicelli)
Commercially available dried vermicelli (Okina Harusame: manufactured by Morii Foods Co., Ltd.) was boiled in boiling water for 5 minutes, washed with tap water for 30 seconds, and then immersed in water at about 5 ° C for 30 seconds to obtain boiled vermicelli. ..

A spray bottle is filled with a diluted solution obtained by diluting the emulsified composition 10-fold with water, and 5 g of the diluted solution is sprayed on the surface of the noodles with respect to 100 g of boiling same. It was sealed and stored at 10 ° C. for 24 hours. Also, as a control, water containing no emulsifying composition was similarly sprayed on the boiling sardines.

The looseness of the boiled vermicelli after storage was sensually evaluated by each of the 10 panelists, and the results were collected and discussed to determine one of the following criteria.

(Evaluation criteria for looseness)
A: When the vermicelli was lifted with chopsticks and shaken lightly, it was easily loosened.
B: When the vermicelli was lifted with chopsticks and shaken lightly, the vermicelli that had partially adhered to the other vermicelli remained.
C: Even if the vermicelli was lifted with chopsticks and shaken lightly, it did not come loose, and the vermicelli remained attached.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsified composition was not added, the vermicelli was not loosened at all even when it was lifted with chopsticks and shaken lightly. On the other hand, when the emulsified compositions of Examples 1 and 3 were used, the vermicelli was easily loosened by lifting it with chopsticks and shaking it lightly. When each of the emulsified compositions of Examples 2 and 4 was used, some adhesion was observed, but it was confirmed that the loosening property of vermicelli was sufficiently improved as compared with the control example.

(Manufacturing and evaluation of cooked rice)
Weigh 300 g of commercially available wash-free rice (Koshihikari from Niigata), add it to the kiln of a rice cooker (Tiger IH Rice Cooker, manufactured by Tiger Corporation), and emulsify it in 1.4 times the weight of wash-free rice. The aqueous solution prepared by adding 3 g of the substance was put into the kiln. The cooked rice was mixed with the unwashed rice and the aqueous solution by stirring 5 times with a spatula, and the cooked rice was cooked in the white rice mode of the rice cooker. After cooking the rice, the kiln was allowed to cool to room temperature to obtain white rice. As a control, white rice containing no emulsified composition was similarly obtained.

The cooked white rice was filled in a cylindrical cup container having a diameter of 60 mm and a height of 30 mm to obtain a cylindrical white rice molded product. Each of the 10 panelists sensually evaluated the unraveling property of the cooked grain, and the results were collected and discussed to determine one of the following criteria.

(Evaluation criteria for looseness)
A: A part of the white rice molded product was easily loosened by lifting it with chopsticks and shaking it lightly.
B: A part of the white rice molded product was lifted with chopsticks and shaken lightly to loosen it, but it remained in a partially molded state.
C: Even if a part of the white rice molded product was lifted with chopsticks and shaken lightly, it did not come loose and remained in the molded state.

The results are shown in Tables 1 and 2 below. In the control example to which the emulsified composition was not added, even if the white rice was lifted with chopsticks and shaken lightly, it did not loosen at all. On the other hand, when the emulsified compositions of Examples 1 and 3 were used, the cooked rice was easily loosened by lifting the white rice with chopsticks and shaking it lightly. When each of the emulsified compositions of Examples 2 and 4 was used, it remained in a partially molded state, but it was confirmed that the adhesion prevention property of cooked grain was sufficiently improved as compared with the control example.

(Example 3, Example 5 and Comparative Example 11)
In the procedure shown in the above "preparation of emulsified composition", the oil phase (oil) was the same as in Example 1 except that the emulsification and dispersion were carried out with the stirring time at 7000 rpm set to 30 minutes, 60 minutes or 15 minutes, respectively. Emulsified compositions having different average particle diameters (drops) were prepared. The average particle diameters were 475 nm, 105 nm and 1580 nm, respectively (Example 3, Example 5 and Comparative Example 11).

For each of the obtained emulsified compositions, the appearance of the emulsified composition was evaluated. In addition, each emulsified composition was used to produce boiled udon noodles in the same manner as above, and 10 panelists sensually evaluated the looseness and taste of the udon noodles, and each of the 10 panelists sensually evaluated the results. Was decided by gathering and discussing and selecting one of the above criteria.

In the emulsified composition of Example 5 (the average particle size of the oil phase (oil droplet) is 105 nm), the emulsified composition (oil phase) of Example 3 was found in the emulsion stability at 25 ° C. and the sensory evaluation (unraveling property, taste). The same evaluation results as (the average particle size of (oil droplets) was 475 nm) were obtained.

In the emulsified composition of Comparative Example 11 (the average particle size of the oil phase (oil droplet) is 1580 nm), the treatment time at the time of emulsification and dispersion at 7000 rpm can be prepared in half the treatment time as compared with Example 3. Met. However, in the emulsified composition of Comparative Example 11, the emulsification stability was unstable, and the evaluation of the looseness and taste of the noodles by the sensory evaluation was lowered.

(Low temperature storage of the emulsified compositions of Examples 1 and 3)
The emulsified composition of Example 1 and the emulsified composition of Example 3 were each stored at a low temperature at -3 ° C for 20 days. The emulsified composition of Example 1 was solidified by this low temperature storage. The emulsified composition of Example 3 did not solidify even in low temperature storage and retained its liquid properties. The emulsified composition of Example 3 did not affect the productivity at the time of food processing even in the case of this low temperature storage.

The present invention is useful, for example, in the fields of food production and cooking processing, as well as the production of food additives.

Claims (11)

An underwater oil droplet type emulsifying composition comprising an oil phase containing oil droplets containing liquid oils and fats and an emulsifier component, and an aqueous phase containing an aqueous medium.
An emulsified composition in which the emulsifier component is at least one compound selected from the group consisting of glycerin fatty acid esters and glycerin fatty acid ester derivatives, and the oil droplets have an average particle size of 100 nm to 1500 nm. The emulsified composition according to claim 1, wherein the pH is 4 to 6 when diluted with distilled water to a concentration of 2% by mass. The emulsified composition according to claim 1 or 2, wherein the aqueous phase contains an organic acid salt. The emulsified composition according to any one of claims 1 to 3, wherein the aqueous medium is at least one selected from the group consisting of water and a polyhydric alcohol. A preparation for preventing food adhesion, which comprises the emulsified composition according to any one of claims 1 to 4. The formulation according to claim 5, which is used to enhance the looseness of noodles. The preparation according to claim 5, which is used to prevent agglutination of gelled foods. A food having reduced adhesiveness, which contains the pharmaceutical product according to claim 5 and a food ingredient. A method for producing a food product having reduced adhesiveness, which comprises a step of combining the pharmaceutical product according to claim 5 with a food material. The method according to claim 9, wherein the matching step is performed by applying the pharmaceutical product to the surface of the food material. The method according to claim 9, wherein the matching step is performed by mixing the food material and the pharmaceutical product.