JP3377992B2 - Processed cereal food - Google Patents

Processed cereal food

Info

Publication number
JP3377992B2
JP3377992B2 JP2001136266A JP2001136266A JP3377992B2 JP 3377992 B2 JP3377992 B2 JP 3377992B2 JP 2001136266 A JP2001136266 A JP 2001136266A JP 2001136266 A JP2001136266 A JP 2001136266A JP 3377992 B2 JP3377992 B2 JP 3377992B2
Authority
JP
Japan
Prior art keywords
water
food
rice
processed
foods
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP2001136266A
Other languages
Japanese (ja)
Other versions
JP2001314161A (en
Inventor
麻子 小磯
博樹 飯田
以和夫 浅井
太郎 高橋
均 古田
裕一 前田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd
San Ei Gen FFI Inc
Original Assignee
Fuji Oil Co Ltd
San Ei Gen FFI Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd, San Ei Gen FFI Inc filed Critical Fuji Oil Co Ltd
Priority to JP2001136266A priority Critical patent/JP3377992B2/en
Publication of JP2001314161A publication Critical patent/JP2001314161A/en
Application granted granted Critical
Publication of JP3377992B2 publication Critical patent/JP3377992B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Cereal-Derived Products (AREA)
  • Noodles (AREA)

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【発明の属する技術分野】本発明は穀類加工食品に関す
る。より詳細には、大豆由来の水溶性ヘミセルロースを
有効成分とするほぐれ改良剤を穀類食品又は穀類加工食
品に対して有効成分が0.001〜2.0重量%になるように添
加又は表面処理してなる穀類加工食品に関する。
TECHNICAL FIELD The present invention relates to a processed grain food. More specifically, soybean-derived water-soluble hemicellulose as an active ingredient a loosening improver is added to the grain food or processed grain food to have an active ingredient of 0.001 to 2.0 wt% Regarding food.

【0002】[0002]

【従来の技術及び発明が解決しようとする課題】未加工
の穀類食品は、とくに異常な環境変化が伴わない限り通
常で1年、好ましい条件下ではそれ以上の保存が可能で
ある。しかし、これらはこのまま食することはなく、米
飯やうどんのような穀類加工食品として利用するが、そ
の衛生上の賞味期間は常温で1日、冷蔵でもせいぜい1
週間が限度である。また食味性のことを加味すれば、そ
の期間はいっそう短くなる。
2. Description of the Related Art Unprocessed cereal foods can be stored for one year under normal conditions and further under favorable conditions unless there is an abnormal environmental change. However, these are not eaten as they are, and they are used as processed grain foods such as cooked rice and udon, but their shelf life for hygiene is 1 day at room temperature, and at best 1 degree even when refrigerated.
Week is the limit. In addition, if the taste is taken into consideration, the period becomes even shorter.

【0003】流通経路を冷凍としたり、高温高圧殺菌
(レトルト殺菌)を行うことにより衛生面からの保存期
間の延長が試みられている。このようにして製造された
穀類加工食品は1ヵ月以上の保存も可能となり、必要時
に、そのまま又は電子レンジ等で解凍もしくは加熱して
簡便に食することができる。しかし、穀類加工食品の冷
凍及びレトルト殺菌食品には次のような問題点がある。
It has been attempted to extend the storage period from the viewpoint of hygiene by freezing the distribution channel or performing high temperature high pressure sterilization (retort sterilization). The processed grain food thus produced can be stored for one month or more, and can be conveniently eaten as it is or after being thawed or heated in a microwave oven or the like when necessary. However, frozen and processed retort foods of processed grain foods have the following problems.

【0004】冷凍食品については、解凍時の表面の乾燥
やドリップの生成により食味性が低下する。レトルト食
品については再加熱によるオーバークッキングとなり、
食品にヤケ色やヤケ臭が付着する。また、食品表面の離
水に澱粉質が流出し、食品同士が結着し、団子状になる
などである。これらはどれも食味上好ましくないが、特
に食品同士の結着については食べにくい、おいしくない
という他に、食べる直前に最終的に加熱する時のムラの
原因となり、加熱効率ひいては作業効率を低下させるこ
とにもなる。
For frozen foods, the eating quality is deteriorated due to the drying of the surface during thawing and the formation of drip. For retort food, it will be overcooked by reheating,
Colors or odors are attached to food. In addition, the starchy substance flows out to the water separating the surface of the food, and the foods are bound to each other to form a dumpling. These are all unfavorable in terms of eating quality, but they are not easy to eat, especially when the food is bound to each other, and they are not delicious. In addition, they cause unevenness in the final heating just before eating, which lowers the heating efficiency and thus the work efficiency. It will also happen.

【0005】この食品同士の結着性をなくし、ほぐれ性
を改善する従来の方法としては、油脂または乳化油脂を
混合する方法(特開平3−175940号公報)、HL
Bの高いショ糖脂肪酸エステルを添加する方法(特公昭
60−8103号公報)、有機酸を添加する方法(特開
昭61−181350号公報)、機械的な振動を与えな
がら加工する方法などがある。
As a conventional method for eliminating the binding property between these foods and improving the loosening property, a method of mixing fats or oils or emulsified fats and oils (JP-A-3-175940), HL
A method of adding a sucrose fatty acid ester having a high B (Japanese Patent Publication No. 60-8103), a method of adding an organic acid (Japanese Patent Laid-Open No. 61-181350), a method of processing while applying mechanical vibration, etc. is there.

【0006】また、水溶性ヘミセルロース(soluble He
mi-Cellulose)は、従来、主にダイエタリーファイバー
として食品や整腸剤に添加される他に、乳たん白飲料の
安定化、ベーカリー食品の組織改良(ソフト化)、接着
性の応用分野、可食性フィルムの製造、ゲル化剤との併
用でゲル化の阻害などに利用されている。そこで、発明
者らはこの水溶性ヘミセルロースに注目し、鋭意研究を
進めた結果、穀類食品又は穀類加工食品に大豆由来の水
溶性ヘミセルロースを添加又は表面処理することによっ
て食味性を低下させずに穀類加工食品のほぐれ性が改良
されることを見い出し、本発明を完成するに至った。
[0006] In addition, soluble Hemicellulose (soluble He
mi-Cellulose) is traditionally mainly added as dietary fiber to foods and antiflatulents, it also stabilizes milk protein drinks, improves texture of bakery foods (softening), application fields of adhesiveness, and edibility. It is used in the production of films and in combination with gelling agents to inhibit gelation. Therefore, the inventors paid attention to this water-soluble hemicellulose, and as a result of intensive research, as a result of adding or surface-treating a water-soluble hemicellulose derived from soybean to a cereal food or a processed cereal food, cereals without lowering the eating quality. It was found that the unravelability of the processed food was improved, and the present invention was completed.

【0007】[0007]

【課題を解決するための手段】この発明によれば、大豆
由来の水溶性ヘミセルロースを有効成分とするほぐれ改
良剤を穀類食品又は穀類加工食品に対して有効成分が0.
001〜2.0重量%になるように添加又は表面処理してなる
穀類加工食品が提供される。本発明の穀類加工食品と
は、穀類食品(米、小麦、大麦、稗、粟等)を1次加工
又は更に2次加工した食品のことをいう。1次加工食品
としては米飯、麦飯、バターライス、粟餅、乾麺、生
麺、パスタ等があり、2次加工食品としては一次加工食
品を調味するしないに関わらず再調理した食品、例え
ば、おにぎり、ピラフ、やきめし、かやくご飯、うど
ん、スパゲティー、インスタントラーメン等がある。
According to the present invention, a soybean-derived loosening improver containing a water-soluble hemicellulose as an active ingredient is effective for a cereal food or a processed cereal food.
There is provided a processed grain food which is added or surface-treated so as to be 001 to 2.0% by weight. The processed grain food of the present invention refers to a food obtained by primary-processing or further secondary-processing a cereal food (rice, wheat, barley, millet, millet, etc.). The primary processed foods include cooked rice, barley rice, butter rice, awamochi, dried noodles, raw noodles, pasta, etc., and the secondary processed foods are cooked foods with or without seasoning the primary processed foods, such as rice balls. , Pilaf, yakimeshi, fried rice, udon, spaghetti, instant noodles, etc.

【0008】これらの穀類加工食品には、家庭で調理さ
れるものを始めその場で食べることを目的とする最終商
品や食べる際に調理の必要な半製品が含まれ、常温、冷
蔵、冷凍、氷温等の方法で市場に流通している食品が含
まれる。また、ヘミセルロースとは、植物の細胞壁に含
まれる多糖類のうち、希アルカリによって抽出されるも
のであり、水溶性であることが多く、酸により容易に加
水分解される性質を有するものである。ヘミセルロース
は構造的にも化学的性質もセルロースと類似しており、
その分子量はセルロースと比べて低く、重合度約150前
後の重合度の異なる分子の混合物である。本発明では、
このヘミセルロースのうち水溶性のものを使用する。
[0008] These processed cereal foods include final products intended to be eaten on the spot, including semi-finished products that need to be cooked when eaten, including those that are cooked at home, at room temperature, refrigerated, frozen, Includes foods distributed in the market by methods such as ice temperature. Hemicellulose is a polysaccharide extracted from a cell wall of a plant, which is extracted with a dilute alkali, is often water-soluble, and has a property of being easily hydrolyzed by an acid. Hemicellulose is structurally and chemically similar to cellulose,
Its molecular weight is lower than that of cellulose, and it is a mixture of molecules with different degrees of polymerization of about 150. In the present invention,
Of these hemicelluloses, water-soluble ones are used.

【0009】本発明の水溶性ヘミセルロースは、大豆を
原料とし、それらから通常の方法で油脂、蛋白質、澱粉
質を除いた穀又は粕を用いて、それらを酸性乃至アルカ
リ性の条件下、好ましくは蛋白質の等電点付近のpH
で、好ましくは 130℃以下80℃以上、より好ましくは 1
30℃以下 100℃以上で加熱分解して水溶性画分を分画し
た後、そのまま乾燥するか又は例えば、活性炭処理、樹
脂吸着処理或いはエタノール沈殿処理して疎水性物質も
しくは低分子物質を除去し乾燥することによって得るこ
とができる。
The water-soluble hemicellulose of the present invention is made from soybean as a raw material, and grains or cakes obtained by removing oils and fats, proteins and starches from the soybeans in the usual manner are used under acidic or alkaline conditions, preferably protein. PH near the isoelectric point of
, Preferably 130 ° C or lower, 80 ° C or higher, more preferably 1
30 ℃ or less Heat decomposition at 100 ℃ or more to fractionate the water-soluble fraction, and then dry it as it is or, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to remove hydrophobic substances or low-molecular substances. It can be obtained by drying.

【0010】原料として、豆腐、豆乳及び分離大豆蛋白
を製造するときに副生するオカラを利用することができ
る。こうして得られた水溶性ヘミセルロースは、平均分
子量が数万〜数百万であり、その組成のおよそ8割以上
が多糖類で、その他、粗灰分、粗蛋白および水分を含有
している。また、構成糖としてはガラクトースが最も多
く、次いでウロン酸およびアラビノース、その他キシロ
ース、フコース、ラムノースおよびグルコースがあげら
れる。
As raw materials, tofu, soy milk, and okara, which is a by-product when producing soybean protein isolate, can be used. The water-soluble hemicellulose thus obtained has an average molecular weight of tens of thousands to several millions, and about 80% or more of its composition is a polysaccharide, and also contains crude ash, crude protein and water. Galactose is the most common constituent sugar, followed by uronic acid and arabinose, as well as xylose, fucose, rhamnose and glucose.

【0011】本発明の水溶性ヘミセルロースの原料とし
ては、溶解性や工業性の面から、大豆(大豆由来のSH
Cを以下S−SHCと記載する)、なかでも子葉由来の
ものが好ましい。次に、大豆由来の水溶性ヘミセルロー
スを穀類食品又は穀類加工食品に添加又は表面処理する
方法としては、 イ、予め水洗した後の米に添加して水かげんし、炊飯す
る。また、その米飯を更に加工する。
As the raw material of the water-soluble hemicellulose of the present invention, soybean (SH derived from soybean is used in view of solubility and industrial property).
C is hereinafter referred to as S-SHC), among which those derived from cotyledons are preferable. Next, as a method of adding or surface-treating the water-soluble hemicellulose derived from soybeans to a grain food or a processed grain food, a. In addition, the cooked rice is further processed.

【0012】ロ、麺又はパスタを茹でる際の水又は熱湯
に予め添加して茹でる。 ハ、炊飯、蒸煮後の米飯や茹で上がった麺又はパスタに
水溶液を絡ませて表面処理する。 ニ、成形した穀類食品、例えばピラフに予め水溶液を噴
霧して表面処理し、冷凍又は加熱加工する。
[0012] B, noodles or pasta is added to water or boiling water in advance for boiling. C. The surface treatment is performed by entwining the aqueous solution with cooked rice, cooked rice, boiled noodles or pasta. D. A molded cereal food, for example, pilaf, is sprayed with an aqueous solution in advance for surface treatment, and then frozen or heat-processed.

【0013】ホ、予め調味液に溶解しておき、パスタ、
麺又は飯にまぶして表面処理する。 ヘ、麺又はパスタ生地に添加して練り込む。 などがあげられる。これらの方法は個々の食品には有効
であるが、効果的な添加又は表面処理する方法は、イ〜
ハの炊飯の水や麺又はパスタを茹でる際の水又は熱湯に
予め水溶性ヘミセルロースを添加しておく方法や、水溶
性ヘミセルロース水溶液を麺、パスタ又は米飯に絡ませ
て表面処理する方法である。
E, dissolved in the seasoning solution in advance, pasta,
Sprinkle on noodles or rice to surface-treat. F, Add to noodles or pasta dough and knead. And so on. Although these methods are effective for individual foods, effective addition or surface treatment methods are
It is a method in which water-soluble hemicellulose is added to water or boiling water for cooking rice or water or noodles or boiled rice in advance, or a method in which a water-soluble hemicellulose aqueous solution is entangled with noodles, pasta, or cooked rice to perform surface treatment.

【0014】添加量は、穀類食品又は穀類加工食品に対
して 0.001%〜20%(重量%以下同じ)、好ましくは
0.1〜2%である。大豆由来の水溶性ヘミセルロースを
添加又は表面処理した穀類加工食品の特徴としては、穀
類加工食品のほぐれがよく麺線や飯粒の結着がないこ
と、水分の流出がなく歩留まりがよいことなどがあげら
れる。
The addition amount is 0.001% to 20% (weight% or less same) with respect to the grain food or the processed grain food, preferably
It is 0.1 to 2%. The characteristics of processed grain foods with soybean-derived water-soluble hemicellulose added or surface-treated are that the processed grain foods have good looseness and no binding of noodle strings or rice grains, good yield without moisture outflow, etc. To be

【0015】穀類加工食品のほぐれ性の改良による効果
としては、その食品を食べる際に食べ易い、おいしいと
感じるほかに、再調理をする際加熱ムラがなく、熱効率
がよい為、短時間で最適の食品を得ることができる点が
あげられる。例えば、乾麺タイプのインスタントやきそ
ばを例にとると(乾麺タイプのインスタントやきそばと
は、乾麺に熱湯を注ぎ、麺を戻した後に別添のソースや
調味料をまぶしたものである)、これらは大体べたつき
やすく食べる際麺線が束となり食べにくく、また、ソー
スはまんべんなく一様にならずにムラができる。従来こ
れを防止するためにソースに油脂を添加したり、麺に乳
化剤を添加することが行われているが、この調味ソース
に大豆由来の水溶性ヘミセルロースを添加することによ
り、表面のべたつきを防止し、経時的な麺の結着も防止
でき、ソースが一様に絡まり易く、さめてもべたつかず
においしい焼きそばを得ることができる。
The effect of improving the unraveling property of processed grain foods is that it is easy to eat when eating the food, it feels delicious, and there is no heating unevenness when re-cooking and it has good thermal efficiency, so it is optimal in a short time. The point that you can get the food of. For example, taking dried noodle type instant yakisoba as an example (dry noodle type instant yakisoba is made by pouring hot water into dry noodles, returning the noodles and then sprinkling the attached sauce and seasoning). The noodles tend to be sticky and difficult to eat when eaten, and the sauce is uneven and uneven. Conventionally, in order to prevent this, fats and oils have been added to the sauce, and emulsifiers have been added to the noodles, but by adding water-soluble hemicellulose derived from soybean to this seasoning sauce, the stickiness of the surface is prevented. However, it is possible to prevent the noodles from binding with time, the sauce is easily entangled uniformly, and delicious yakisoba can be obtained without stickiness even when it is chilled.

【0016】また別の添加又は表面処理する方法として
は、麺を大量にゆでる際の水又は熱湯に大豆由来の水溶
性ヘミセルロースを添加しておき、麺同士の結着を防ぐ
方法がある。この方法は量販店など大量に調理を行う場
合に特に有効である。
As another method of adding or surface-treating, there is a method of adding soybean-derived water-soluble hemicellulose to water or boiling water when a large amount of noodles are boiled to prevent the noodles from binding to each other. This method is particularly effective when a large amount of food is to be cooked, such as in a mass retailer.

【0017】以上は穀類加工品のほぐれ性の改良による
効果であるが、この他に大豆由来の水溶性ヘミセルロー
スを添加又は表面処理した穀類加工品の特徴及び効果と
しては、乳化剤を使用したときにみられるぱさつき感が
なく、表面の光沢が維持されること、麺質および飯質の
低下が少なく、長期の保存においても効果が持続される
こと、油分を添加したときにみられる油浮きがなく、和
風の食品にも使用しやすいこと、添加方法が簡単なため
特別な設備を必要としないことなどがあげられる。
The above is the effect due to the improvement of the looseness of the processed cereal product. In addition to this, the characteristic and effect of the processed cereal product to which water-soluble hemicellulose derived from soybean is added or surface-treated is that when an emulsifier is used, There is no dullness that can be seen, the surface gloss is maintained, the quality of noodles and rice is less deteriorated, the effect is maintained even after long-term storage, and there is no oil float when oil is added. , It is easy to use for Japanese-style foods, and because the addition method is simple, no special equipment is required.

【0018】[0018]

【実施例】以下本発明を実験例及び実施例により説明す
る。 実験例1 米飯テスト ・方法 米 600gを洗米し、元の米重量に対して試料を別記の添
加量添加した。水を加え全量を1470gとし、30分間静置
した。松下電器製炊飯器を使用して飯を炊いた。炊きあ
がった米飯を次のように加工して実験に供した。
EXAMPLES The present invention will be described below with reference to experimental examples and examples. Experimental Example 1 Boiled rice test and method 600 g of rice was washed, and the sample was added to the original weight of the rice. Water was added to bring the total amount to 1470 g, and the mixture was allowed to stand for 30 minutes. Rice was cooked using a Matsushita Electric rice cooker. The cooked cooked rice was processed as follows and used for the experiment.

【0019】おにぎり成形型で、一辺7cm、重さ70gの
おにぎりを作り、レトルトパウチに詰め、一方はレトル
ト殺菌(120℃20分間)を行って常温で2週間、他方は−
30℃で冷凍して1ヵ月間保存した。各試料について炊き
あがり時の米飯を官能評価し、それぞれのおにぎりをフ
ライパンで炒めるテストを行った。レトルト殺菌を行っ
たものについては、更におにぎりを袋から出して80℃の
温湯へ浸漬するテストも行った。各試料を官能評価し、
結果を表に示す。・試験試料内訳
Using a rice ball forming mold, make a rice ball with a side of 7 cm and a weight of 70 g and pack it in a retort pouch. One is sterilized by retort (120 ° C. for 20 minutes) and the other is used for 2 weeks at room temperature.
It was frozen at 30 ° C and stored for 1 month. For each sample, the cooked rice was sensory-evaluated, and a test was conducted in which each rice ball was fried in a frying pan. For the retort-sterilized ones, a test was also conducted in which the rice balls were taken out of the bag and immersed in hot water at 80 ° C. Sensory evaluation of each sample,
The results are shown in the table.・ Breakdown of test samples

【0020】[0020]

【表1】 *S−SHC:大豆由来の水溶性ヘミセルロース ・炊きあがり時の米飯の官能評価[Table 1] * S-SHC: Water-soluble hemicellulose derived from soybean, sensory evaluation of cooked rice when cooked

【0021】[0021]

【表2】 ・炒めテスト1(レトルト殺菌品)[Table 2] ・ Frying test 1 (sterilized retort)

【0022】[0022]

【表3】 ・炒めテスト2(冷凍保存品)[Table 3] ・ Frying test 2 (frozen preservation product)

【0023】[0023]

【表4】 ・温水への浸漬テスト(レトルト殺菌品)[Table 4] ・ Immersion test in warm water (retort sterilized product)

【0024】[0024]

【表5】 S−SHCを添加した米飯は、 0.1%の添加で無添加区
と比べ、ほぐれ性に違いがあった。炊きあがり時では、
0.3〜0.6%の添加で十分にほぐれ性が改良された。しか
し、レトルト殺菌後では 0.3%でやや塊状となる部分が
みられた為、 0.6〜1%が適量であると思われた。ほぐ
れ性を改良する効果のみを期待するならば、1%以下の
量の添加で充分であるが、2%添加すると飯質が改良さ
れ、そのぱらぱらとした食感は、ピラフ等に向くと思わ
れた。
[Table 5] The cooked rice to which S-SHC was added had a difference in loosening property at the addition of 0.1% as compared to the non-added group. At the time of cooking,
Addition of 0.3-0.6% improved the unraveling property sufficiently. However, after retort sterilization, some lumps were observed at 0.3%, so 0.6 to 1% was considered to be an appropriate amount. If only the effect of improving the loosening property is expected, the addition of 1% or less is sufficient, but the addition of 2% improves the rice quality, and its fluffy texture is suitable for pilaf and the like. I was broken.

【0025】実験例2 スパゲティーテスト スパゲティー〔(株)奥本製粉製〕を沸騰水で10分間茹
でて(水1lについて食塩1gを添加しておく。)、す
ばやく各試料1%溶液(50℃)に1分間浸漬して表面処
理した。水を切り、レトルトパウチに充填して、レトル
ト殺菌(120℃−10分間)を行った。1ヵ月間冷蔵保存し
た後、各試料をフライパンで炒め、官能評価を行った。
結果を表に示す。 ・試験試料内訳
Experimental Example 2 Spaghetti Test Spaghetti [manufactured by Okumoto Flour Milling Co., Ltd.] was boiled in boiling water for 10 minutes (1 g of salt was added to 1 liter of water) to quickly prepare a 1% solution for each sample (50 ° C.). The surface treatment was carried out by immersing in 1 minute. The water was drained, the retort pouch was filled, and the retort sterilization (120 ° C-10 minutes) was performed. After refrigerated for one month, each sample was fried in a frying pan and sensory-evaluated.
The results are shown in the table.・ Breakdown of test samples

【0026】[0026]

【表6】 *S−SHC:大豆由来の水溶性ヘミセルロース ・炒めテスト[Table 6] * S-SHC: Soybean-derived water-soluble hemicellulose, stir-fry test

【0027】[0027]

【表7】 検体番号2は有意にほぐれ易かった。取り出しの際は他
の検体は、麺線の塊として取り出されるが、検体番号2
はほぐれていた。また煮じるの流出が少なく、ふやけに
くかった。麺表面は艶があり、弾力性についても他の検
体にくらべ良好な状態であった。
[Table 7] Sample number 2 was significantly easier to unravel. At the time of taking out, other samples are taken out as a mass of noodle strings, but the sample number 2
Was unraveled. In addition, there was little outflow of simmering, and it was difficult to simmer. The noodle surface was glossy and the elasticity was in a better condition than other samples.

【0028】実施例1 冷凍鶏肉ピラフ 鶏肉 250gは骨をとって、2センチ角に切り、予め塩こ
しょうしておいた。玉ねぎは、ブランチングとして、予
め電子レンジで加熱しておき、1センチ角に切った。ピ
ーマンはさっと茹で、同じ大きさに切った。鶏肉を強火
で炒め、白ワインを少々ふりいれた。バターを加え、玉
ねぎ、ピーマンをかるくいため、そこへ予め 100gのデ
ミグラスソース、80gのブイヨン、 2.2gのS−SHC
を混合したものを絡ませて表面処理した米飯(米2合
分)を加えて、水分がなくなるまで炒めた。
Example 1 250 g of frozen chicken pilaf chicken was boned, cut into 2 cm squares, and salted and peppered in advance. The onions were preheated in a microwave oven as blanching and cut into 1 cm squares. Boil the peppers and cut them into the same size. Chicken was fried over high heat and sprinkled with a little white wine. To add butter and lighten the onions and peppers, add 100 g of demiglace sauce, 80 g of broth and 2.2 g of S-SHC in advance.
Cooked rice was entangled and surface-treated cooked rice (for 2 combined rice) was added, and the mixture was fried until the water content disappeared.

【0029】出来上がった鶏肉ピラフの荒熱をとって、
容器に充填し、冷凍保存した。使用時に必要量を取り出
し、電子レンジで加熱又はフライパンで再度炒めた。こ
うして出来上がったピラフは、ほぐれやすく、均一に短
時間で加熱でき、おいしいものであった。また、調理後
さめてもべたつかず、おいしく食することができた。ま
た、冷凍品をとり出す際もばらけ易い為、必要量取り出
し易かった。
Take the rough heat of the finished chicken pilaf,
It was filled in a container and stored frozen. At the time of use, the required amount was taken out and heated in a microwave oven or fried again in a frying pan. The pilaf thus completed was easy to loosen, could be uniformly heated in a short time, and was delicious. Also, after cooking, it was not sticky and I could eat it deliciously. Also, when the frozen product was taken out, it was easy to disassemble, so it was easy to take out the required amount.

【0030】実施例2 レトルトうどん 強力粉 100部に対して水32部、食塩4部及び大豆由来の
水溶性ヘミセルロース1部を添加して練り込み、常法に
よりうどんを製造した。うどんはゆがいた状態でレトル
ト殺菌(120℃−10分間)し、常温で1週間保存した。こ
のうどんを食する前に熱いつゆを注ぎ、インスタントう
どんとした。このうどんはほぐれがよく、熱のかかり方
が一様でおいしいものであった。
Example 2 32 parts of water, 4 parts of salt and 1 part of water-soluble hemicellulose derived from soybean were added to 100 parts of strong retort udon powder and kneaded to prepare udon by a conventional method. Udon was sterilized by retort in a distorted state (120 ° C. for 10 minutes), and stored at room temperature for 1 week. Before eating this udon, hot pork was poured to make instant udon. This udon had a good degree of looseness, and the way it was heated was delicious.

【0031】実施例3 インスタントやきそば 市販の乾麺タイプのインスタントやきそばの別添のソー
スに、大豆由来の水溶性ヘミセルロースを乾麺重量の0.
3〜0.4%となる量で添加した。このインスタントやきそ
ばを常法に従ってつくり、食したが、麺のべたつきがな
く、食味性の優れたものであった。又、経時的にもべた
つかず、いつまでもおいしく食せた。
Example 3 Instant Yakisoba Commercially available dry noodle-type instant Yakisoba was added to an additional sauce of water-soluble hemicellulose derived from soybeans in an amount of 0.
It was added in an amount of 3 to 0.4%. This instant yakisoba was prepared and eaten according to a conventional method, but the noodles were not sticky and had excellent taste. In addition, it was not sticky over time and could be eaten forever.

【0032】実施例4 バターライス 厚手鍋にバターを溶かし、みじん切りの玉ねぎをかるく
炒めた。そこへ水洗した米 300gを加え、大豆由来の水
溶性ヘミセルロースを 1.8g、ブイヨンを 600ml添加し
て炊きあげた。こうして出来上がったバターライスは、
腕前には関係なくべたつかず、ばらけの良いものであ
り、風味も良く、付け合わせの料理にも良くあった。
又、冷凍保存や、レトルト加熱によっても効果を失うこ
となく保存でき、再調理にも手間がかからなかった。
Example 4 Butter rice In a thick pan, butter was melted and finely chopped onion was fried. 300 g of washed rice was added thereto, 1.8 g of water-soluble hemicellulose derived from soybean and 600 ml of broth were added and cooked. The finished butter rice is
It was non-greasy regardless of skill, had a good taste, had a good flavor, and was good for a side dish.
Further, it can be stored without losing its effect even by freezing storage or retort heating, and re-cooking does not take time.

【0033】実施例5 マカロニグラタン 茹で上がったマカロニを 1.5%の大豆由来の水溶性ヘミ
セルロース水溶液(60℃)に1分間浸漬して表面処理
し、レトルトパウチに充填してレトルト殺菌(120℃10分
間)を行った。このマカロニを、使用時に袋から出し、
手早くホワイトソースと混ぜ合わせてオーブンで焼き、
マカロニグラタンをつくった。このマカロニはほぐれが
よく、袋離れがよかった。これは、家庭用のインスタン
ト食品や量販店用として有効に利用できると考えられ
た。
Example 5 Macaroni Gratin Boiled macaroni was soaked in a 1.5% soybean-derived water-soluble hemicellulose aqueous solution (60 ° C.) for 1 minute for surface treatment, and then retort pouch was filled and retort sterilized (120 ° C. for 10 minutes). ) Was done. Remove this macaroni from the bag when using
Quickly mix with white sauce and bake in the oven,
Made macaroni gratin. This macaroni was easy to unravel and easy to remove from the bag. It was considered that this can be effectively used for household instant foods and mass retailers.

───────────────────────────────────────────────────── フロントページの続き (72)発明者 浅井 以和夫 大阪市東淀川区柴島2丁目16−27−706 (72)発明者 高橋 太郎 茨城県北相馬郡守谷町松前台4−2−3 (72)発明者 古田 均 茨城県北相馬郡守谷町松前台4−2−3 (72)発明者 前田 裕一 茨城県北相馬郡守谷町松前台4−2−3 (56)参考文献 特開 平3−272655(JP,A) 特開 平4−281764(JP,A) 特開 平3−49662(JP,A) 特公 昭58−10050(JP,B2) 農林水産省食品流通局委託事業飲食料 品用機能性素材有効利用技術シリーズ No.8 水溶性コーンファイバー,社 団法人菓子総合技術センター,1991年3 月20日,p.1−21 (58)調査した分野(Int.Cl.7,DB名) A23L 1/10 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Iwao Asai Iwao Asai 16-27-706 Shibashima 2-chome, Higashiyodogawa-ku, Osaka (72) Inventor Taro Takahashi 4-2-3 Matsumaedai Moriya, Kitasoma-gun, Ibaraki (72) ) Inventor Hitoshi Furuta 4-2-3 Matsumaedai, Moriya-cho, Kitasoma-gun, Ibaraki Prefecture (2-2) Inventor Yuichi Maeda 4-2-3 Matsumae-dai, Moriya-cho, Kitasoma-gun, Ibaraki Prefecture (56) Reference JP-A-3- 272655 (JP, A) JP-A-4-281764 (JP, A) JP-A-3-49662 (JP, A) JP-B-58-10050 (JP, B2) Food and beverage bureau commissioned by the Food Distribution Bureau of the Ministry of Agriculture, Forestry and Fisheries Series of Functional Materials Effective Utilization for Computers No. 8 Water-soluble corn fiber, Confectionery Research Institute, March 20, 1991, p. 1-21 (58) Fields surveyed (Int.Cl. 7 , DB name) A23L 1/10

Claims (2)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】 大豆由来の水溶性ヘミセルロースを有効
成分とするほぐれ改良剤を穀類食品又は穀類加工食品に
対して有効成分が0.001〜2.0重量%になるように添加又
は表面処理してなる穀類加工食品。
1. A cereal processed by adding or surface-treating a disentanglement improving agent containing soybean-derived water-soluble hemicellulose as an active ingredient to a cereal food or a processed cereal food so that the active ingredient becomes 0.001 to 2.0% by weight. Food.
【請求項2】 大豆由来の水溶性ヘミセルロースを有
効成分とするほぐれ改良剤が水溶液として用いられる請
求項1記載の穀類加工食品。
2. The processed grain food according to claim 1, wherein a disentanglement improving agent containing water-soluble hemicellulose derived from soybean as an active ingredient is used as an aqueous solution.
JP2001136266A 2001-05-07 2001-05-07 Processed cereal food Expired - Lifetime JP3377992B2 (en)

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WO2004039176A1 (en) * 2002-10-29 2004-05-13 Fuji Oil Co., Ltd. Quality-improving agent for processed cereal foods and processed cereal food using the same
JP4365659B2 (en) * 2003-10-03 2009-11-18 マイクロソイ コーポレーション Food ingredients and processed foods
US20070269578A1 (en) * 2004-09-10 2007-11-22 Taro Takahashi Oil-In-Water Emulsification Composition For Boiled Rice And Boiled Rice Utilizing The Same
JP4570543B2 (en) * 2004-09-15 2010-10-27 三栄源エフ・エフ・アイ株式会社 Rice quality improver
JP4979143B2 (en) * 2009-03-11 2012-07-18 日本製粉株式会社 High oil emulsified oil / fat composition for pregelatinized noodles, production method thereof, sauce for pregelatinized noodles using the composition, and pregelatinized noodles
WO2012099031A1 (en) * 2011-01-17 2012-07-26 不二製油株式会社 Cooked rice quality-improving agent
RU2474273C1 (en) * 2011-10-11 2013-02-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2474271C1 (en) * 2011-10-11 2013-02-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2481026C1 (en) * 2012-01-13 2013-05-10 Олег Иванович Квасенков Method for production of preserves "home-made cutlets with sour cream sauce"
JP6555127B2 (en) * 2013-09-17 2019-08-07 不二製油株式会社 Method for producing a loosening improver for noodles
CN113080364A (en) * 2021-03-17 2021-07-09 职统义 Processing and production process of flavored green wheat

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Title
農林水産省食品流通局委託事業飲食料品用機能性素材有効利用技術シリーズ No.8 水溶性コーンファイバー,社団法人菓子総合技術センター,1991年3月20日,p.1−21

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