JP2023018048A - Starch-containing food loosening agent, starch-containing food, and method for producing starch-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a starch-containing food loosening agent that suppresses deterioration of texture and/or appearance during storage.

SOLUTION: A starch-containing food loosening agent contains oil/fat by 90.0 to 99.997 mass% and polyglycerol fatty acid ester of emulsifier A below by 0.003 to 2.0 mass%, or emulsifier A below by 0.003 to 0.2 mass% and emulsifier B below by 0.0 to 8.0 mass%, in the oil-soluble component, and does not contain glycerin fatty acid ester other than emulsifier A below. (Emulsifier A) polyglycerol fatty acid ester in which 20 mass% or more of the constituent fatty acids is behenic acid, and/or glycerin fatty acid ester in which 20 mass% or more of the constituent fatty acids is behenic acid and less than 50 mass% of the constituent fatty acid is unsaturated fatty acid. (Emulsifier B) one or more emulsifiers with an HLB of 8 or less selected from organic acid monoglyceride, polyglycerin condensed ricinoleate, and polyglycerin fatty acid ester in which 50 mass% or more of the constituent fatty acid is unsaturated fatty acid.

SELECTED DRAWING: None

COPYRIGHT: (C)2023,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a loosening agent for 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 of them are distributed so that they can be eaten as they are without heating. However, these noodles tend to have problems such as the noodles sticking to each other during distribution or storage. has been improved.

For example, Patent Literature 1 proposes an example of an oil and fat composition for improving loosening properties containing sorbitan monolaurate as emulsifiers and edible oil.

These noodles are eaten after being flavored with "tsuyu" (dipping soup), "tare" or "sauce". If the noodles are soaked in or sprinkled with them beforehand, there is a problem that the moisture contained in them migrates to the noodles during storage, impairing the texture of the noodles. Furthermore, the noodles swelled, and the appearance was damaged. In addition, if the water (hot water) is insufficiently drained after boiling the noodles, the moisture similarly migrates to the noodles, which may impair the texture and appearance.

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

An object of the present invention is to provide a starch-containing food loosening agent that suppresses deterioration in texture and/or appearance during storage. Another object of the present invention is to provide a starch-containing food that has a good texture and is easy to loosen, and a method for producing the same.

As a result of intensive studies, the present inventors have found that the above problems can be solved by containing oils and fats and an emulsifier and using a specific polyglycerin fatty acid ester and / or glycerin fatty acid ester in the emulsifier. I completed the present invention.

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

According to the present invention, migration of water from water-based "tsuyu", "tare", "sauce" and the like to starch-containing foods can be prevented. Moreover, deterioration of texture and/or appearance of the starch-containing food can be suppressed. Furthermore, sticking of starch-containing foods to each other is prevented. Therefore, the size of noodles or rice does not change much over time, and an appropriate amount can be set aside.

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

[Unraveling agent for starch-containing food]
The starch-containing food loosening agent of the present invention contains oil and fat and an emulsifier. The emulsifier contains emulsifier A (polyglycerin fatty acid ester and/or glycerin fatty acid ester in which 20% by mass or more of the constituent fatty acids is behenic acid).
In the present invention, the emulsifier A in the loosening agent for starch-containing food suppresses the deterioration of the texture of the starch-containing food during storage. Moreover, the oil contained in the loosening agent for starch-containing food improves the loosening property of the starch-containing food as compared with the case where the loosening agent for starch-containing food is not used. Furthermore, the combination of fat and emulsifier B further improves the loosening property.
<Oils and fats>
The starch-containing food loosening agent of the present invention contains fats and oils. As fats and oils, animal and vegetable fats and oils, fats and oils synthesized from glycerin and fatty acids, fractionated oils thereof, transesterified oils, hydrogenated oils and the like can be used singly or in combination.
Examples of animal and vegetable oils include 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, and linseed oil. , peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil and the like.
Examples of fats and oils synthesized from glycerin and fatty acids include medium-chain fatty acid triglycerides (MCT).
Fractionated oils include palm oil fractionated oils such as palm olein, palm super olein, palm stearin, and palm mid fraction.
As the transesterified oil, transesterified oil of palm oil or fractionated oil of palm oil and other liquid fats and oils, or transesterified oil of MCT and vegetable oil can be used.
Examples of hydrogenated oils include animal and vegetable oils, hydrogenated oils obtained by fractionation of animal and vegetable oils, and hydrogenated oils obtained by transesterification.

Fats and oils used in the present invention that lose fluidity at room temperature need to be dissolved by heating when applied to starch-containing foods, so those that have fluidity at 30°C are preferred. Even if part of the raw material fat is solid at 30° C., it can be suitably used as long as it has fluidity as a whole by being used in combination with other raw material fat. Fats and oils that are fluid at 20°C are more preferred, and oils and fats that are liquid at 20°C are even more preferred. In particular, rapeseed oil, palm olein, mixtures thereof, and the like can be preferably used because they are liquid oils with a low melting point and have the advantage of good oxidation stability.

The starch-containing food loosening agent of the present invention contains 90.0 to 99.997% by mass of the oil-soluble component of the starch-containing food loosening agent. When the oil content is in the range of 90.0 to 99.997% by mass, the loosening property of the starch-containing food is within the allowable range. The starch-containing food loosening agent 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-containing food loosening agent of the present invention contains emulsifier A in an amount of 0.003 to 2.0% by mass.

(Emulsifier A)
Emulsifier A is a polyglycerin fatty acid ester and/or glycerin fatty acid ester in which 20% by mass or more of the constituent fatty acids is behenic acid. The emulsifier A causes the oil-soluble components in the starch-containing food loosening agent to gel and/or thicken, and when the starch-containing food loosening agent is applied to the starch-containing food, a water-based “tsuyu” or “sauce” is formed. Moisture migration from the "sauce" etc. to the starch-containing food can be prevented. Esters of behenic acid generally have a high melting point, and polyglycerin and/or glycerin fatty acid esters having behenic acid as a constituent fatty acid are highly effective in gelling and/or thickening oils and fats. The constituent fatty acid of the polyglycerin fatty acid ester and/or glycerin fatty acid ester is preferably 20 to 100% by mass of behenic acid, more preferably 25 to 95% by mass of behenic acid, still more preferably 30 to 80% by mass. % by weight is behenic acid.

The polyglycerin fatty acid ester and/or glycerin fatty acid ester of emulsifier A preferably has a higher melting point and/or a higher gelling and/or thickening property. preferable. Preferably, the unsaturated fatty acid in the constituent fatty acids is 0 to 45% by mass, more preferably 0 to 20% by mass, still more preferably 2 to 15% by mass. As 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. acid, arachidonic acid, erucic acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid and the like. Constituent fatty acids of emulsifier A preferably contain 10 to 80% by mass of palmitic acid and stearic acid.

Polyglycerin fatty acid ester and/or glycerin fatty acid ester is an ester of polyglycerin or glycerin, but has a high average degree of esterification due to the solubility and dispersibility in oils and fats when producing a starch-containing food loosening agent. is preferred. The average degree of esterification (percentage) indicates to what extent the hydroxyl groups of polyglycerin and/or glycerin are esterified. It can be calculated by (saponification value)/(saponification value+hydroxyl value)×100. The saponification value and hydroxyl value can be measured in accordance with the Standard Fats and Oils Analysis Test Method (established by the Japan Oil Chemists' Society).
The average degree of esterification of polyglycerin fatty acid ester and/or glycerin fatty acid ester is preferably 30% or more, more preferably 50% or more, and even more preferably 70% or more. Moreover, 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 even more preferably 90% or less.

In the present invention, 0.003 to 2.0% by mass of emulsifier A is contained in the oil-soluble component of the starch-containing food loosening agent. If the amount of 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 moisture migration in the starch-containing food. On the other hand, if it exceeds 2.0% by mass, the amount of crystals of emulsifier A increases, making it difficult to apply to starch-containing foods. The starch-containing food loosening agent preferably contains 0.05 to 2.0% by mass of the emulsifier A in the oil-soluble component, more preferably 0.03 to 0.5% by mass, and 0.05 It is more preferable to contain up to 0.2% by mass.

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

The emulsifier B is preferably contained in an oil-soluble component of the starch-containing food loosening agent in an amount of 0.0 to 8.0% by mass. When the emulsifier B is 0.3% by mass or more, the synergistic action of the emulsifier B with fats and oils further enhances the loosening property of the starch-containing food. On the other hand, when the emulsifier B is excessive, it precipitates or the viscosity increases, making it difficult to apply to starch-containing foods. Emulsifier B is more preferably contained in the oil-soluble component of the starch-containing food loosening agent in an amount of 0.3 to 8.0% by mass, more preferably 0.3 to 5.0% by mass, and 0.3% to 5.0% by mass. It is most preferable to contain 3 to 2.0% by mass.

Emulsifier B has an HLB of 8 or less in terms of solubility in fats and oils. The emulsifier B preferably has an HLB of 1 to 7.5, more preferably an HLB of 2 to 7. HLB is an abbreviation for Hydrophile Lipophile Balance, which is an index for determining whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0-20. A smaller HLB value indicates stronger lipophilicity. In the present invention, the calculation method of the Atlas method is used to calculate the HLB value. The calculation method of the Atlas method is
HLB=20×(1−S/A)
S: saponification value
A: A method of 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 mean. Therefore, also in the present invention, when the emulsifier B has a plurality of HLB components, the average HLB should be 8 or less.

As the organic acid monoglyceride, one in which an organic acid (acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid) is further bound to the hydroxyl group of monoglyceride can be used. In particular, succinic acid mono-fatty acid glycerin and citric acid mono-fatty acid glycerin are preferable. Fatty acids constituting organic acid monoglycerides include palmitoleic acid, oleic acid, erucic acid, stearic acid, palmitic acid, mixed fatty acids of these fatty acids, or animal and plant oils such as palm oil, rapeseed oil, safflower oil, and soybean oil. The derived mixed fatty acids can be used as constituent fatty acids.

The polyglycerol condensed ricinoleate preferably has an HLB of 3 or less.

As the polyglycerin fatty acid ester, since the starch-containing food loosening agent is likely to become liquid, it is preferable that 50% by mass or more of the constituent fatty acids be unsaturated fatty acids, and the unsaturated fatty acids are oleic acid, linoleic acid, and linolenic acid. , more preferably erucic acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are more preferable. Moreover, the degree of polymerization of the polyglycerin portion of the polyglycerin fatty acid ester is not particularly limited. The polyglycerin portion of the polyglycerin fatty acid ester preferably has a degree of polymerization of 2-50, more preferably 2-12, and even more preferably 3-10. Polyglycerin is made by polymerizing glycerin and is obtained as a mixture with various degrees of polymerization. In the present application, the polyglycerol fatty acid ester can be highly purified by molecular distillation or the like, but in general, it is difficult to isolate those with a polymerization degree of 4 or more, so polyglycerol fatty acid esters with various degrees of polymerization can be used. Mixtures of polyglycerin fatty acid esters are allowed. Therefore, in the present invention, the degree of polymerization is the average degree of polymerization.

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

<Other ingredients>
In the starch-containing food loosening agent of the present invention, raw materials generally blended in starch-containing food loosening agents can be used in addition to the above components. Specifically, for example, pH adjusters, flavoring agents, coloring agents, fragrances, antioxidants, sugars, sugar alcohols, stabilizers, emulsifiers 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. % by mass, more preferably 0 to 1% by mass.

<Starch-containing food and method for producing the same>
The starch-containing food of the present invention is coated with the starch-containing food loosening agent described above, and includes noodles such as soba, udon, Chinese noodles, and pasta, and rice such as rice, fried rice, curry rice, and rice bowls. is. For example, starch-containing foods such as bolognese, meat sauce, noodles such as carbonara, and rice bowls, which are heated in a microwave oven or the like after distribution or storage, are preferred. The starch-containing food loosening agent is preferably applied in an amount of 0.1 to 7 parts by mass, and 0.2 to 5.0 parts by mass with respect to 100 parts by mass of the starch-containing food. Coating is more preferred.

The starch-containing food is coated with a starch-containing food loosening agent after heat treatment such as cooking. After that, it is brought into contact with "tsuyu", "tare", "sauce" or the like as necessary.

After applying a starch-containing food loosening agent, contact with "tsuyu", "sauce", "sauce", etc., to improve the texture, appearance, and loosening properties of starch-containing foods even after distribution and storage. can be maintained.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these. again. In the following, "%" indicates % by mass unless otherwise specified.

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

Fats and oils 1 (refined rapeseed (canola) oil: Nisshin Oillio Group Co., Ltd.),
Fats and oils 2 (refined corn oil: Nisshin OilliO Group Co., Ltd.)
Fats and oils 3 (refined HOLL rapeseed oil: manufactured by Nisshin Oillio Group Co., Ltd.),
Emulsifier A (polyglycerol fatty acid ester: 45% behenic acid, 45% stearic acid, 6% oleic acid, degree of esterification 84%)
Emulsifier B1 (pentaglycerol trioleate: HLB7, "Sunsoft A-173E" manufactured by Taiyo Kagaku Co., Ltd.),
Emulsifier B2 (decaglycerol pentaoleate: HLB 4.5: "Sunsoft Q-175S" manufactured by Taiyo Kagaku Co., Ltd.),
Emulsifier B3 (Heptaoleate Decaglycerin: HLB 4.0, "Sunsoft Q-177S" manufactured by Taiyo Kagaku Co., Ltd.)
Emulsifier B4 (hexaglycerol pentaoleate: HLB 4.7, "PO-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Emulsifier B5 (tetraglycerol pentaoleate: HLB2.9, "PO-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Emulsifier B6 (citric acid monoglyceride: HLB7, "Sunsoft 623M" manufactured by Taiyo Kagaku Co., Ltd.)
Emulsifier B7 (polyglycerol condensed ricinoleic acid ester: manufactured by Taiyo Kagaku Co., Ltd.)

[Evaluation 1 of starch-containing food loosening agent]
Pasta (“Ohmy Spaghetti 1.7 mm” manufactured by Nippon Flour Mills Co., Ltd.) was added to boiling water containing 1% salt (“Naruto Salt” manufactured by Naruto Shiogyo Co., Ltd.) and boiled for 8 minutes. After that, the water was drained, the heat was removed with cold water, and the water was further drained. 2% by mass of each sample (starch-containing food loosening agent) was added and mixed with 100 parts by mass of noodles.
50 g of the composition-added noodles were placed in a container, 50 g of sauce (“Delmonte Ripe Aragoshi Tomato” manufactured by Kikkoman Corp.) was poured over the container, and the container was stored at 5° C. for 1 day. The preserved samples were evaluated (thickness of noodles, texture of noodles). Results are shown in Tables 1-3.

<Noodle thickness>
Using a microscope (“Digital Microscope VHX-5000” manufactured by Keyence Corporation), the diameter of the noodles was measured by plane measurement (shooting size: standard “1600 × 1200”, shooting mode: normal shooting, lens : VH-Z20, magnification: 30 times).

<Noodle texture>
After being left at room temperature for 30 minutes, 10 expert panelists evaluated using the following evaluation points, and the average value was calculated.
3: The noodles are more elastic than Reference Example 1.
2: The noodles are slightly more elastic than Reference Example 1.
1: The noodles have elasticity equivalent to that of Reference Example 1.
0: The noodles are softer than Reference Example 1.

<Noodle looseness>
After being left at room temperature for 30 minutes, 10 expert panelists evaluated using the following evaluation points, and the average value was calculated.
3: The loosening property is better than that of Reference Example 1.
2: Looseness is slightly better than Reference Example 1.
1: It has the same degree of loosening property as Reference Example 1.
0: The unraveling property is worse than Reference Example 1.

In Examples 1 to 13, the swelling of the noodles is suppressed and the texture is good as compared with the reference examples and the comparative examples. In addition, the loosening properties are more effective than those of the reference example.

Claims (5)

A starch-containing food loosening agent containing oil and fat and an emulsifier,
Containing 90.0 to 99.997% by mass of fats and oils in the oil-soluble component of the starch-containing food loosening agent,
0.003 to 2.0% by mass of polyglycerol fatty acid ester of emulsifier A below, or 0.003 to 0.2% by mass of emulsifier A below, in the oil-soluble component of the starch-containing food loosening agent death,
Containing 0.0 to 8.0% by mass of the following emulsifier B in the oil-soluble component of the starch-containing food loosening agent,
containing no glycerin fatty acid ester other than emulsifier A,
A loosening agent for starch-containing foods.
(Emulsifier A) Polyglycerin fatty acid ester in which 20% by mass or more of the constituent fatty acids is behenic acid, and/or 20% by mass or more of the constituent fatty acids is behenic acid, and less than 50% by weight of the constituent fatty acids is unsaturated fatty acids Glycerin fatty acid ester (Emulsifier B) One or more emulsifiers with an HLB of 8 or less selected from organic acid monoglycerides, polyglycerin condensed ricinoleates, 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 acids are behenic acid and less than 50% by mass of the constituent fatty acids are unsaturated fatty acids,
The emulsifier B is one or more selected from organic acid monoglycerides, polyglycerin condensed ricinoleates, and polyglycerin fatty acid esters in which 50% by mass or more of the constituent fatty acids are unsaturated fatty acids and the degree of polymerization of polyglycerin is 3 to 50. An emulsifier with HLB of 8 or less,
The loosening agent for starch-containing food according to claim 1. The starch-containing food is selected from noodles and rice, and the starch-containing food loosening agent is applied to the starch-containing food by spraying,
The starch-containing food is selected from noodles and rice,
The loosening agent for starch-containing food according to claim 1 or 2. A starch-containing food coated with the loosening agent for starch-containing food according to any one of claims 1 to 3. A method for producing a starch-containing food, which comprises applying the starch-containing food disentanglement agent according to any one of claims 1 to 3 to the starch-containing food that has undergone a heating step.