JP3905148B2 - Powdered food thickener - Google Patents
Powdered food thickener Download PDFInfo
- Publication number
- JP3905148B2 JP3905148B2 JP34749195A JP34749195A JP3905148B2 JP 3905148 B2 JP3905148 B2 JP 3905148B2 JP 34749195 A JP34749195 A JP 34749195A JP 34749195 A JP34749195 A JP 34749195A JP 3905148 B2 JP3905148 B2 JP 3905148B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- powder
- present
- food
- powdered
- 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 - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【0001】
【産業上の利用分野】
本発明は、食品加工製造分野において、とりわけ粉末味噌汁や粉末スープなどの粉末調味料に用いられる分散増粘剤に関する。
【0002】
【従来の技術】
近年、食品の即席化に伴い、即席麺、即席スープなどのインスタント食品も多種多様化している。それらに利用される粉末スープ、粉末ソースなどの粉末調味料はインスタント食品の食感および風味を大きく左右するものである。粉末調味料はその用途により、冷水または熱湯に容易に分散することが必要である。インスタント食品の粉末調味料に用いる分散増粘剤は、調味料を冷水または熱湯に容易にかつ均一に分散させ、分散増粘剤そのものも溶解することが要求されている。
【0003】
このような物性をもった食品素材は、特開昭54−126742号公報にあるように、キサンタンガム、植物性種子ガム、澱粉分解物および食塩を混合する方法や、特開昭64−86844号公報にあるようにキサンタンガムまたはキサンタンガムと他の天然ガムとの混合物に対して、デキストリンまたはデキストリンと水溶性ゼラチンとの混合物と、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステルおよびレシチンからなる群から選ばれる一種または二種以上の乳化剤とを混合する方法により得ることができる。
【0004】
【発明が解決しようとする課題】
しかし、従来の分散増粘剤の問題としては、次のような問題がある。
増粘剤として植物性種子ガム(天然ガム)を用いている場合(特開昭54−126742号、特開昭64−86844号)、冷水に対する分散性は良好であるが、熱水に対しては十分な分散性が得られず、そのために、食した時の舌触りがザラザラしたものとなり、食品の食感が損なわれるという問題点がある。また植物性種子ガムの独特の臭いのため、食品の風味をも低下させるという問題点がある。
また水溶性の糖脂肪酸エステルを用いる場合(特開昭64−86844号)、用いる量が微量であっても調味料の食感を著しく阻害するという問題点がある。
【0005】
【課題を解決するための手段】
本発明は分散増粘剤のかかる欠点を改善すべく種々検討を行ってきた結果、澱粉および/または食品用変性澱粉と澱粉分解物および/または食用糖類からなる分散増粘剤を用いることにより、上述した問題点を解決することを見出し、本発明を完成させるに至った。
【0006】
本発明において使用される澱粉は馬鈴薯澱粉、コーンスターチ、モチトウモロコシ澱粉、甘藷澱粉、小麦澱粉、米澱粉、タピオカ澱粉、サゴ澱粉などが挙げられる。
本発明において、該食品用変性澱粉とは、エーテル化澱粉、エステル化澱粉、可溶性澱粉、アルファー化澱粉である。
【0007】
本発明において澱粉および/または食品用変性澱粉と澱粉分解物および/または食用糖類の組成比は10〜95:90〜5である。澱粉分解物および/または食用糖類の組成が5%未満の場合、分散性が著しく悪くなり、90%を越えると増粘性が悪くなる。
【0008】
本発明においてエーテル化澱粉とは、ヒドロキシプロピルエーテル化澱粉、カルボキシメチルエーテル化澱粉である。エーテル化の程度を示す置換度(無水グルコース1分子あたりの官能基の数、以後D.S.とする)は0.001以上が好適に用いられる。
本発明においてエステル化澱粉とは、酢酸エステル化澱粉、リン酸エステル化澱粉、コハク酸エステル化澱粉、オクテニルコハク酸エステル化澱粉であり、エステル化のD.S.は0.001以上が好適に用いられる。
【0009】
本発明において澱粉分解物とは、デキストリン、オリゴ糖である。
本発明において食用糖類とは、サッカロース、ラクトース、マルトース、トレハロース、グルコース、フルクトース、キシロース、ソルビトール、マンニトール、グルコサミンなどが挙げられる。
【0010】
【作用】
粉末味噌汁や粉末スープなどの粉末調味料に用いられる分散増粘剤として、澱粉および/または食品用変性澱粉と澱粉分解物および/または食用糖類からなる分散増粘剤を用いることにより、熱水に対して粉末調味料を十分に分散させ、そのためなめらかな食感を可能にし、また、食品の風味を損なわない粉末調味料を得ることができる。
【0011】
【実施例】
つぎに実施例を挙げて本発明をさらに詳しく説明するが、本発明はこれらに限定されるものではない。
【0012】
実施例1
馬鈴薯澱粉、ヒドロキシプロピルエーテル化馬鈴薯澱粉(以後、HP化馬鈴薯澱粉と略す)、酢酸エステル化馬鈴薯澱粉(以後、AC化馬鈴薯澱粉と略す)、可溶性澱粉、アルファー化澱粉、デキストリン、粉末状スープの素を表1に示す組成で混合しNo.1からNo.9の粉末スープを得た。粉末状スープの素は粉末しょうゆ、肉エキス、食塩、アミノ酸、砂糖、魚介エキス、香辛料を適宜配合したものである。
比較例1
比較として馬鈴薯澱粉、グアーガム、デキストリン、粉末状スープの素を表1に示す組成で混合しNo.10、11の粉末スープを得た。
【表1】
【0013】
実施例2
次に、実施例1と比較例1で得た11種類の組成の粉末スープを熱水に添加し、その分散性を観察し、さらに食した時の舌触りを確認した。すなわち、300mlトールビーカー中の80℃の熱水200gをマグネチックスターラーで攪拌している中に、粉末スープ6gを瞬時に加え、その分散性を観察し、さらに食した時の舌触りを確認し、それらの評価を表1に示した。
実施例3
馬鈴薯澱粉、デキストリン、オリゴ糖、サッカロース、グルコース、ソルビトール、粉末状スープの素を表2に示す組成で混合しNo.12からNo.19の粉末スープを得た。
【表2】
実施例4
次に、実施例3と比較例1のNo.10で得た9種類の組成の粉末スープの分散性と舌触りの確認を実施例2と同様にして行い、それらの評価を表2に示した。
【発明の効果】
本発明により製造された分散増粘剤を用いることにより、熱水に対して粉末調味料を十分に分散させ、そのなめらかな食感を可能にし、また、食品の風味を損なわない粉末調味料を得ることができる。[0001]
[Industrial application fields]
The present invention relates to a dispersion thickener for use in powder seasonings such as powdered miso soup and powdered soup in the food processing and manufacturing field.
[0002]
[Prior art]
In recent years, instant foods such as instant noodles and instant soups have been diversified with the instantization of foods. Powder seasonings such as powder soups and powder sauces that are used for them greatly affect the texture and flavor of instant foods. The powder seasoning needs to be easily dispersed in cold water or hot water depending on its use. The dispersion thickener used for the powder seasoning of the instant food is required to disperse the seasoning easily and uniformly in cold water or hot water and dissolve the dispersion thickener itself.
[0003]
As described in Japanese Patent Laid-Open No. 54-126742, food materials having such physical properties include a method of mixing xanthan gum, vegetable seed gum, starch degradation product and sodium chloride, and Japanese Patent Laid-Open No. 64-86844. In contrast to xanthan gum or a mixture of xanthan gum and other natural gums, dextrin or a mixture of dextrin and water-soluble gelatin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and lecithin It can be obtained by a method of mixing one or more emulsifiers selected from the group consisting of:
[0004]
[Problems to be solved by the invention]
However, the conventional dispersion thickener has the following problems.
When a vegetable seed gum (natural gum) is used as a thickener (Japanese Patent Laid-Open Nos. 54-126742 and 64-86844), the dispersibility in cold water is good, but in hot water Is not sufficiently dispersible, which causes a problem that the texture when eaten becomes rough and the texture of the food is impaired. In addition, there is a problem that the flavor of food is lowered due to the unique smell of vegetable seed gum.
Further, when a water-soluble sugar fatty acid ester is used (Japanese Patent Application Laid-Open No. 64-86844), there is a problem that the texture of the seasoning is remarkably inhibited even if the amount used is very small.
[0005]
[Means for Solving the Problems]
As a result of various investigations to improve such disadvantages of the dispersion thickener, the present invention uses a dispersion thickener comprising starch and / or modified starch for food and starch degradation product and / or edible sugar. The present inventors have found that the above-described problems can be solved and have completed the present invention.
[0006]
Examples of the starch used in the present invention include potato starch, corn starch, waxy corn starch, sweet potato starch, wheat starch, rice starch, tapioca starch, and sago starch.
In the present invention, the modified starch for food includes etherified starch, esterified starch, soluble starch, and pregelatinized starch.
[0007]
In the present invention, the composition ratio of starch and / or modified starch for food and starch degradation product and / or edible saccharide is 10 to 95:90 to 5. When the composition of the starch decomposition product and / or the edible sugar is less than 5%, the dispersibility is remarkably deteriorated, and when it exceeds 90%, the viscosity is deteriorated.
[0008]
In the present invention, the etherified starch is hydroxypropyl etherified starch or carboxymethyl etherified starch. The degree of substitution indicating the degree of etherification (number of functional groups per molecule of anhydrous glucose, hereinafter referred to as DS) is preferably 0.001 or more.
In the present invention, the esterified starch is an acetate esterified starch, a phosphate esterified starch, a succinate esterified starch, or an octenyl succinate esterified starch. S. Is preferably 0.001 or more.
[0009]
In the present invention, the starch degradation products are dextrin and oligosaccharide.
In the present invention, edible sugars include saccharose, lactose, maltose, trehalose, glucose, fructose, xylose, sorbitol, mannitol, glucosamine and the like.
[0010]
[Action]
As a dispersion thickener used in powder seasonings such as powdered miso soup and powder soup, by using a dispersion thickener consisting of starch and / or modified starch for food and starch degradation product and / or edible sugar, On the other hand, a powder seasoning can be obtained by sufficiently dispersing the powder seasoning, thereby enabling a smooth texture and not impairing the flavor of the food.
[0011]
【Example】
Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
[0012]
Example 1
Potato starch, hydroxypropyl etherified potato starch (hereinafter abbreviated as HP-modified potato starch), acetic esterified potato starch (hereinafter abbreviated as AC-modified potato starch), soluble starch, pregelatinized starch, dextrin, powdered soup Were mixed in the composition shown in Table 1 and No. 1 was mixed. 1 to No. Nine powdered soups were obtained. Powdered soup is prepared by appropriately blending powder soy sauce, meat extract, salt, amino acid, sugar, seafood extract, and spices.
Comparative Example 1
For comparison, potato starch, guar gum, dextrin, and powdered soup ingredients were mixed in the composition shown in Table 1 and No. 1 was prepared. 10 and 11 powdered soups were obtained.
[Table 1]
[0013]
Example 2
Next, 11 types of powdered soups obtained in Example 1 and Comparative Example 1 were added to hot water, the dispersibility was observed, and the texture when eating was confirmed. That is, while stirring 200 g of hot water at 80 ° C. in a 300 ml tall beaker with a magnetic stirrer, 6 g of powder soup was added instantaneously, the dispersibility was observed, and the texture when eating was confirmed. Their evaluation is shown in Table 1.
Example 3
Potato starch, dextrin, oligosaccharide, saccharose, glucose, sorbitol, powdered soup ingredients were mixed in the composition shown in Table 2 12 to No. 19 powdered soups were obtained.
[Table 2]
Example 4
Next, No. 3 of Example 3 and Comparative Example 1 were used. The dispersibility and the touch of the powder soup having the nine types of compositions obtained in 10 were confirmed in the same manner as in Example 2, and the evaluations are shown in Table 2.
【The invention's effect】
By using the dispersion thickener produced according to the present invention, a powder seasoning that sufficiently disperses the powder seasoning in hot water, enables its smooth texture, and does not impair the flavor of the food. Obtainable.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP34749195A JP3905148B2 (en) | 1995-12-04 | 1995-12-04 | Powdered food thickener |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP34749195A JP3905148B2 (en) | 1995-12-04 | 1995-12-04 | Powdered food thickener |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH09154505A JPH09154505A (en) | 1997-06-17 |
JP3905148B2 true JP3905148B2 (en) | 2007-04-18 |
Family
ID=18390589
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP34749195A Expired - Fee Related JP3905148B2 (en) | 1995-12-04 | 1995-12-04 | Powdered food thickener |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3905148B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE1023404B1 (en) * | 2016-01-26 | 2017-03-08 | Continental Foods Belgium Nv | IMPROVED INSTANT SOUP COMPOSITION |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3981850B2 (en) * | 1998-05-11 | 2007-09-26 | 日本油脂株式会社 | Protein-free powder oil composition |
JP3469145B2 (en) * | 1999-11-08 | 2003-11-25 | 高砂香料工業株式会社 | Flavored powdered formulation with controlled flavor expression |
US6428836B1 (en) | 2000-08-07 | 2002-08-06 | National Starch And Chemical Investment Holding Corporation | Starch phosphate ester composition, process and method of use in food |
JP4374497B2 (en) * | 2004-04-20 | 2009-12-02 | 松谷化学工業株式会社 | Edible film |
JP2006081462A (en) * | 2004-09-16 | 2006-03-30 | Ezaki Glico Co Ltd | Method for producing roux |
JP2007068500A (en) * | 2005-09-09 | 2007-03-22 | Sanei Gen Ffi Inc | Thickening composition for liquid food |
JP6080423B2 (en) * | 2012-08-03 | 2017-02-15 | ポッカサッポロフード&ビバレッジ株式会社 | Powder seasoning and method for producing the same |
JP5864389B2 (en) * | 2012-09-14 | 2016-02-17 | ハウス食品グループ本社株式会社 | Instant food for making pasty sauce |
JP6868414B2 (en) * | 2017-02-06 | 2021-05-12 | 理研ビタミン株式会社 | Method for manufacturing miso-containing granular seasoning |
JP7274949B2 (en) * | 2019-06-13 | 2023-05-17 | ハウス食品株式会社 | COMPOSITION FOR PREPARATION OF FOOD WITH ADDED SOLVENT |
-
1995
- 1995-12-04 JP JP34749195A patent/JP3905148B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE1023404B1 (en) * | 2016-01-26 | 2017-03-08 | Continental Foods Belgium Nv | IMPROVED INSTANT SOUP COMPOSITION |
Also Published As
Publication number | Publication date |
---|---|
JPH09154505A (en) | 1997-06-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4350932B2 (en) | Co-processed composition useful as a thickener for cooking | |
JP3905148B2 (en) | Powdered food thickener | |
JP4781208B2 (en) | Powder granulation method and easily dispersible and easily soluble granule composition | |
JP7149260B2 (en) | Method for producing thickening polysaccharide-containing preparation | |
JP7340362B2 (en) | Low-carbohydrate pasta sauce using okara paste | |
JP4117818B2 (en) | Disintegrating cellulose-containing food composition | |
JP5388414B2 (en) | Powder granulation method | |
JP5828709B2 (en) | Tempura clothing flour composition containing rice flour and tempura using the same | |
JPH10108633A (en) | Liquid food gelatinizing agent | |
JP4616215B2 (en) | Thickener for protein-containing liquid composition | |
JP2007159564A (en) | Texture improver for noodle | |
JP4181296B2 (en) | Soup, sauce | |
JP3194052B2 (en) | Packaging pasta sauce | |
JP2004208562A (en) | Thickening additive | |
JP5524689B2 (en) | Starch for seasoning, method for producing the same, and use thereof | |
JP4833163B2 (en) | Texture improver for noodles | |
JP3487792B2 (en) | Granulated polysaccharide for reducing psyllium viscosity and syllium composition or powdered beverage containing the same | |
JP2007274927A (en) | Quality improver for filling material | |
JP3656146B2 (en) | Powdered food composition | |
JP3769078B2 (en) | Okonomiyaki flour, takoyaki flour, okonomiyaki and takoyaki | |
ES2241088T3 (en) | ALMIDON-BASED WATER-BASED BINDING COMPOSITION FOR FOOD. | |
JP2002209547A (en) | Seasoning composition | |
JP3316149B2 (en) | Sauce / sauce quality improving agent and method for producing sauce / sauce | |
JP6317906B2 (en) | Starch composition for rice cracker and method for producing rice cracker using the same | |
JP4394307B2 (en) | Method for producing noodles |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20050216 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20051108 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20051228 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20060328 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20060512 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20061128 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20061205 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20070109 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20070111 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100119 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110119 Year of fee payment: 4 |
|
LAPS | Cancellation because of no payment of annual fees |