JP3282898B2 - Anti-aging method for starch-containing foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing aging of a starch-containing food by adding an anti-aging agent containing trehalose in the production of a starch-containing food. Examples of the starch-containing food include foods using starch or foods originally contained, for example, cooked rice, bread, noodles, western confectionery, Japanese confectionery, and the like.

[0002]

2. Description of the Related Art Starch is gelatinized when heated together with water, and is widely used to create a unique form and texture in various foods. However, starch paste that has passed a long time after its manufacture shows a phenomenon called "aging", and the food becomes hard, and the gel becomes brittle and water is released, resulting in a significant decrease in commercial value and a further decrease in digestibility. It also presents unfavorable conditions for foods, such as poor water retention. It is said that this is due to the re-aggregation of the starch molecules dispersed by gelatinization. The aging rate is affected by the amylose / amylopectin content ratio, the degree of polymerization, and the coexisting substances.
It is known that the starch paste having a low degree of separation has a higher speed.

In such a starch-containing composition, glycerin fatty acid esters, sucrose fatty acid esters, reduced starch hydrolysates, and the like are used to prevent or prolong the life of the composition due to aging of gelatinized starch or starch-containing shell powder. Many attempts have hitherto been made, such as using a starch hydrolyzate. For example, addition of sucrose, starch hydrolyzate, reduced starch hydrolyzate, sorbitol, various syrups or natural gums to rice cakes, Japanese confectionery such as fertilizer, sucrose fatty acid ester to breads, fatty acid monoglyceride, stearyl-2 -Lactic acid ester,
Examples include addition of lecithin and the like, addition of lecithin, fatty acid monoglyceride or natural gums to Western confectionery such as sponge cake and crepe, and addition of amylase and surfactant to cooked rice. These have obtained a prima facie effect by taking advantage of the characteristics of each additive material.

[0004]

However, as described above, even if the above-mentioned substances are added to prevent aging, the effects of deterioration of physical properties due to aging of food are not sufficient, and the effect is even greater. There is a demand for the appearance of additive substances.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, trehalose was added at the time of preparing the above-mentioned wide range of starch-containing foods, and gelatinized starch was stored during storage of the starch-containing foods. Have been found to exert a strong anti-aging effect, and have been further tested to complete the present invention. It has also been found that aging can be synergistically suppressed by mixing with a conventionally used antioxidant. That is, the present invention is a method for preventing aging of starch-containing foods, which comprises adding trehalose to a starch-containing composition.

[0006] Trehalose is also called mushroom sugar, is contained in mushrooms and has been eaten by humans for many years, and is a sugar widely found in nature in molds, yeasts, red algae, insects and the like. It is a disaccharide with mild sweetness and a low sweetness of 1/3 to 1/5 of sucrose, and the effect of the sweetness is small even if the amount of addition is increased. Examples of the application to food include a novel food material as a sweetener having low caries, low caries, and a bifidobacterium growth promotion effect (Japanese Patent Application Laid-Open No. 63-240758), and a food material or beverage containing water. It has been known that the addition of a predetermined amount of trehalose can suppress denaturation of protein in food materials and beverages (Japanese Patent Application Laid-Open No. 2-503864), but there is no example of application to the prevention of aging of starch-containing foods.

In the present invention, trehalose is α, α
-Trehalose, α, β-trehalose, β, β-trehalose. The anti-aging agent of the present invention containing trehalose is used, if necessary, in combination with a surfactant such as glycerin fatty acid ester, sorbitan fatty acid ester or sucrose fatty acid ester, reduced starch hydrolyzate, starch hydrolyzate and the like. Anti-aging effect is further improved. The reduced starch hydrolyzate here is synthesized by chemically hydrogenating the starch hydrolyzate.

Trehalose may be present in an amount of 0.01 to 10 parts per 100 parts of starch-containing food (parts by weight, the same applies hereinafter).
The surfactant is preferably 0.01 to 1 part, and the reduced starch hydrolyzate or starch hydrolyzate is preferably 0.01 to 20 parts. The addition method, order, timing, mixing method, and the like are not limited, and other modifiers, for example, elasticity enhancers such as egg protein and milk protein may be appropriately blended and mixed.

The starch-containing foods of the present invention include Japanese confectionery such as oysters, rice crackers, rice buns, steamed buns, fertilizer, candy, cookies, biscuits, crackers, pies, and the like.
Sponge cake, castella, donuts, waffles, pudding, butter cream, custard cream, cream puff, chocolate, chocolate confectionery, caramel, candy, jelly, hot cakes and other Western confectionery, bread, French bread, croissant, etc., bread, potato chips Dairy products such as fruit yogurt, cheese and butter, processed soybean foods such as soy milk, noodles such as udon, buckwheat, ramen, marmalade, jam, conserve, fruit syrup pickles, pastes such as flower paste, instantaneous It can be used for curries such as curry and retort curry, seasonings such as ketchup and mayonnaise, and various range foods.

The timing of adding the antioxidant of the present invention is not particularly limited, and any timing in the production process is selected. The following examples will demonstrate that the present invention is extremely effective as an anti-aging agent for starch-containing foods. The mixing ratio is part by weight.

Example 1 To 100 parts of shiratama flour, 500 parts of water was added, and the mixture was heated over an open fire to convert the starch into a lake. Sucrose and trehalose were added at the ratios shown in Table 1, and 1 part of sucrose fatty acid ester was added. Fertilization was prepared by boiling down to a final moisture of about 30% by weight. This was filled in a petri dish, the surface was covered with a polyethylene film, and stored in a refrigerator (about 5 ° C.) to promote aging, and the aging degree was measured over time. The evaluation of the aging degree was based on the increase in hardness by a card meter. Table 1 shows the results. Since the hardness measured by the first card meter was almost the same in all the test groups, the number of days required for the hardness to exceed twice the initial hardness was shown in the result column.

[0012]

[Table 1]

As is clear from the above table, it has been found that trehalose has an aging inhibitory effect, and in particular, the addition of sucrose fatty acid ester shows a remarkable antiaging effect.

Example 2 A crepe was prepared according to the following recipe. Wheat flour 38 parts Whole milk powder 5 Sugar 5 Egg 30 Margarine 12 Trehalose 1 Sucrose fatty acid ester 1 Water was appropriately added to the above raw materials, dough was added, and roasting was performed on a hot plate at 160 ° C. to obtain grape. On the other hand, a crepe was prepared in the same manner except that sugar was used instead of trehalose as a control. Immediately after the preparation, each had a good texture and there was no difference in quality. However, each of these was packaged and examined for changes in physical properties after storage in a refrigerator (4-5 ° C.) for one week. The control product had poor elongation and had a rough texture (card meter hardness 780 g / c).
m ² ), but the trehalose-added product showed good growth,
The supple texture was maintained and the texture was very good.

Example 3 Bread was prepared according to the formulation shown in Table 2 using a saccharified product containing 50% maltotriose as a starch hydrolyzate and trehalose.

[0016]

[Table 2]

The bread is manufactured by the straight method, and the manufacturing means is as follows. 1) Mixing 4 minutes at low speed, 2 minutes at high speed, addition of fats and oils, 1 minute at low speed, X minutes at high speed (X was determined based on the state of the dough. 2) Kneading temperature 26.5 to 27 ° C 3) Dough fermentation 1 hour 20 Punch in minutes, then 30
Minutes 4) Divided dough weight Pullman 225g Packed in 3 pieces 5) Bench 10 to 15 minutes 6) Baking 200 to 220 ° C 23 to 25 minutes Store the obtained bread in an environment of 20 ° C and 60% humidity for 10 days, The state and taste of the internal phase were determined. Table 3 shows the results.

[0018]

[Table 3]

The numbers in parentheses are the points when the product is determined by the "test method" issued by Japan Bread Institute of Technology. Since saccharides generally act as a starch coagulant, they are considered as an aging factor.In fact, when maltopentaose, maltoheptaose, or the like is used instead of maltotriose and trehalose, aging of bread is not suppressed, and the molecular weight is particularly low. In the case of pentaose and heptaose, which have a large amount, even the tendency of aging is observed. However, maltotriose may be decomposed by yeast and its effect may not be fully exhibited.
Trehalose was found to be able to exhibit a sufficient antiaging effect without being substantially decomposed by yeast. In addition, it was found that the addition of both maltotriose and trehalose significantly exhibited an aging inhibitory effect.

Example 4 3 parts of salt and 4 parts of water were added to 100 parts of flour for udon.
Trehalose and the reduced starch hydrolyzate were added in the proportions shown in Table 4 in a ratio of 0 parts, kneaded, and then made into noodles to produce raw udon. The raw udon thus produced was boiled for 12 minutes, and then immediately washed with cold water to obtain a boiled udon. After draining the boiled noodles sufficiently, put them in plastic trays and freeze them rapidly at -48 ° C.
Stored in a refrigerator at a constant temperature for a certain period of time. Six months after storage, a part of the frozen boiled udon was taken out and thawed. The appearance of the boiled udon after thawing was observed, and the taste was evaluated by tasting. The results are shown in Table 5.

[0021]

[Table 4]

As controls, the taste and texture were sensory-evaluated by 27 persons using 10 freshly prepared udon noodles as averages, and the average values were shown. By mixing trehalose and the reduced starch hydrolyzate with raw udon, the deterioration of flavor and texture was more remarkably suppressed.

EXAMPLE 5 After 110 parts of upper sugar and 120 parts of whole egg were stirred at high speed for 10 minutes, 100 parts of flour was added and stirred for 50 seconds.
, 0.4 part of crocodile oil, 10 parts of margarine and 3 parts of trehalose were added, dissolved in hot water, stirred for 20 seconds, and stirred.
It was baked at 80 ° C. A sponge cake was prepared in the same manner except that sucrose was used instead of trehalose as a control. After refrigerated storage for 2 days (4 ° C.), the sensory evaluation revealed that the trehalose-added product had a good aroma, had a moist feeling, and was very good in flavor and texture.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A21D 2/00-17/00

Claims (3)

(57) [Claims] An anti-aging method for starch-containing foods, comprising adding an anti-aging agent comprising: Trehalose glycerin fatty acid ester, sorbitan fatty acid ester or sucrose fatty acid ester 2. An anti-aging agent further comprising reduced starch hydrolyzate,
2. The method for preventing aging of a starch-containing food according to claim 1, which comprises a starch hydrolyzate. 3. A starch-containing foodstuff wherein the amount of trehalose added is 10.
The method for preventing aging of a starch-containing food according to claim 1 or 2, wherein the amount is 0.01 to 10 parts by weight based on 0 part by weight.