JP5489339B2 - Food ingredients and polishes - Google Patents
Food ingredients and polishes Download PDFInfo
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- JP5489339B2 JP5489339B2 JP2010055014A JP2010055014A JP5489339B2 JP 5489339 B2 JP5489339 B2 JP 5489339B2 JP 2010055014 A JP2010055014 A JP 2010055014A JP 2010055014 A JP2010055014 A JP 2010055014A JP 5489339 B2 JP5489339 B2 JP 5489339B2
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- 235000012041 food component Nutrition 0.000 title description 2
- 239000005417 food ingredient Substances 0.000 title description 2
- 229920002472 Starch Polymers 0.000 claims description 44
- 235000019698 starch Nutrition 0.000 claims description 44
- 239000008107 starch Substances 0.000 claims description 42
- 239000003795 chemical substances by application Substances 0.000 claims description 27
- 235000013305 food Nutrition 0.000 claims description 26
- 240000003183 Manihot esculenta Species 0.000 claims description 14
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 14
- 239000002932 luster Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 8
- 239000007857 degradation product Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 description 11
- 239000000523 sample Substances 0.000 description 9
- 239000012488 sample solution Substances 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 229920001353 Dextrin Polymers 0.000 description 5
- 239000004375 Dextrin Substances 0.000 description 5
- 235000019425 dextrin Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000021189 garnishes Nutrition 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 4
- 239000004368 Modified starch Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920002245 Dextrose equivalent Polymers 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 241000282887 Suidae Species 0.000 description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- -1 trehalose and syrup Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 201000006082 Chickenpox Diseases 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 206010046980 Varicella Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、タピオカ由来のでんぷんを含有し、かつ呈味を有さないてり・つや剤、および本てり・つや剤を用いて製造された食品に関するものである。 The present invention relates to a starch / shiny agent containing starch derived from tapioca and having no taste, and a food produced using the present sauce / shiny agent.
食品具材に絡めることによって保水性を高め、具材の乾燥を防ぐのと共に食感を向上させたり、また食品にてり・つやを付与することで美感を向上させたりするためのてり・つや剤は、よく知られてきたものである。従来このようなてり・つや剤としては、たとえば組成物中に少なくともプルラン、ゲル化剤および糖類を含有せしめた煮物用仕上げ調味液（特許文献１）や、増粘剤、でんぷんおよびトレハロースを含有せしめる調味組成物（特許文献２）等が検討されてきた。 To increase water retention by entanglement with food ingredients, prevent the ingredients from drying and improve the texture, and to improve the aesthetics by adding a lip gloss to the food Polishes have been well known. Conventionally, as such a teriyaki / shining agent, for example, a final seasoning liquid for simmered food containing at least pullulan, gelling agent and sugar in the composition (Patent Document 1), thickener, starch and trehalose are contained. A seasoning composition (Patent Document 2) and the like have been studied.
しかし一方で、知られてきた上記のような特性を有するてり・つや剤は、いずれも原材料にトレハロースや水飴等の糖類、食塩や発酵調味料等の塩味・甘み等を付与する呈味成分を添加して製造されるものであった。したがって食品に利用した際、食材が持つ本来の色や風味、香りに影響を及ぼし、多様な食品に対して広く利用可能であるとは到底言えなかった。 However, on the other hand, all of the known teriyaki and luster having the above-mentioned properties are flavoring ingredients that impart to the raw materials sugars such as trehalose and syrup, salty and sweetness such as salt and fermented seasonings, etc. To be produced. Therefore, when used for food, it has an influence on the original color, flavor, and fragrance of ingredients, and it cannot be said that it can be widely used for various foods.
従来のてり・つや剤は、食品本来の色、風味や香りに意図しない影響を与えてしまうことから、限られた用途にしか使用できないという問題があった。したがって、食材によく絡むことで良好な食感を与え、食品につや・てりを付与して美感を向上させることができるのと同時に、食品の色や香味に影響しないようなてり・つや剤の開発が望まれていた。 Conventional territories and lustrous agents have an unintended effect on the original color, flavor and fragrance of food, and therefore have a problem that they can only be used for limited purposes. Therefore, it is possible to give a good texture by being entangled well with the ingredients, and to improve the aesthetics by giving the food a gloss and territory, and at the same time, a jar that does not affect the color and flavor of the food Development of an agent was desired.
発明者は、呈味を有さないてり・つや剤の製造を検討したところ、実施例に記載したように、様々なでんぷんを原料として用いててり・つや剤を製造した場合、でんぷんの種類によってでんぷん独特の味やにおいが生じてしまうなど、食品への使用に適するものとは言えない場合が多いことが判明した。すなわち、単に呈味を有さないてり・つや剤を製造しただけでは、多様な食品への利用に適した産物は得られないことが明らかになった。 The inventor studied the production of a garnish / gloss agent that does not have a taste, and as described in the Examples, when producing garnish / gloss agent using various starches as a raw material, It has been found that there are many cases where it cannot be said that it is suitable for use in foods, such as the taste and smell unique to starch depending on the type. In other words, it has been clarified that a product suitable for use in various foods cannot be obtained simply by producing a sardine / gloss agent having no taste.
そこで、発明者はさらに鋭意研究を重ねた結果、食用として用いられる多様なでんぷんの中でも、とくにタピオカ由来のでんぷんを原料として、てり・つや剤を製造することによって、上述の問題点を解決し、食材の色・風味に影響を及ぼすことなく、美感・食感を向上させ、さらにでんぷん由来の好ましくない味・においが生じないようなてり・つや剤を得られることを新たに見出し、本発明を完成させた。 Thus, as a result of further earnest research, the inventor solved the above-mentioned problems by producing a paste and a glossy agent using starch derived from tapioca as a raw material among various starches used for food. Newly found that it can improve the aesthetics and texture without affecting the color and flavor of the ingredients, and can also obtain a jelly and a glossy agent that does not produce an unpleasant taste and smell derived from starch. Completed the invention.
したがって、本発明は以下のようなものである。
（１）タピオカ由来のでんぷんを含有し、呈味を有さないてり・つや剤。
（２）さらにＤＥ２０以下のでんぷん分解物を含有する（１）記載のてり・つや剤。
（３）タピオカ由来のでんぷんの添加量の比率が４〜１０重量％である（１）記載のてり・つや剤。
（４）２５℃、Ｂ型粘度計で測定した粘度が４００〜２１０００ｍＰａ・ｓである、（１）記載のてり・つや剤。
（５）（１）ないし（４）記載のてり・つや剤を利用して製造された食品。
Therefore, the present invention is as follows.
(1) A paste or gloss that contains starch derived from tapioca and has no taste.
(2) The paste / shiny agent according to (1), further comprising a starch degradation product of DE20 or less.
(3) The litter / shining agent according to (1), wherein the ratio of the amount of starch derived from tapioca is 4 to 10% by weight.
(4) The litter / luster according to (1), wherein the viscosity measured with a B-type viscometer at 400C is 400 to 21000 mPa · s.
(5) A food produced by using the litter / shiny agent according to (1) to (4).
本発明のてり・つや剤は、食品に適度に絡み、保水性を高めることで良好な食感を与え、また食品にてり・つやを付与することで美感を向上させるものである。しかも本てり・つや剤は呈味を有さないために、食品本来の色や風味・香りには全く影響を及ぼすことがなく、さらに、でんぷんそのものに由来する好ましくない味やにおいを示さないことから、様々な食品に対して利用することが可能である。 The garlic / shiny agent of the present invention is appropriately entangled in food and gives a good texture by increasing water retention, and improves aesthetics by imparting garlic / gloss to the food. In addition, since the present garnish / shiny agent has no taste, it has no effect on the original color, flavor, or fragrance of the food, and does not exhibit an unfavorable taste or smell derived from starch itself. Therefore, it can be used for various foods.
本発明のてり・つや剤は、タピオカ由来のでんぷんを含有し、かつ呈味を一切有さないことを特徴とする。 The sauce / shiny agent of the present invention is characterized by containing starch derived from tapioca and having no taste.
本発明のてり・つや剤は、美感や食感の向上を目的として食品に使用される調理用組成物である。また、本明細書において「呈味を有さない」とは、無味あるいはそれに近い味覚を指し、ゆえに本発明のてり・つや剤には、食塩、醤油・味噌等の発酵調味料、砂糖、水飴、トレハロース等の呈味付与を目的とした成分（食品や食品添加物など）は添加されていない。 The garnish / shiny agent of the present invention is a cooking composition used for foods for the purpose of improving aesthetics and texture. Further, in the present specification, “not having a taste” means a taste that is tasteless or close to that, and therefore, the fertilizer / shiny agent of the present invention includes salt, soy sauce / fermented seasoning such as miso, sugar, Ingredients (food, food additives, etc.) for the purpose of imparting taste such as chickenpox and trehalose are not added.
本発明のてり・つや剤は、タピオカ由来のでんぷんを原料として使用する。使用可能なでんぷんとしては、天然でんぷんまたは化工でんぷんを挙げることができ、化工でんぷんが好適である。化工でんぷんとしては、タピオカ由来の天然でんぷんをヒドロキシプロピル、エピクロルヒドリン、リン酸、アジピン酸、酢酸等により置換および／または架橋されたでんぷんを例示することができる。このようなタピオカ由来の天然でんぷんまたは化工でんぷんは既に市販されており、市販されているもののから適宜選択して使用すればよい。 The paste and luster agent of the present invention uses starch derived from tapioca as a raw material. Examples of usable starch include natural starch and modified starch, and modified starch is preferred. Examples of the modified starch include starch in which tapioca-derived natural starch is substituted and / or crosslinked with hydroxypropyl, epichlorohydrin, phosphoric acid, adipic acid, acetic acid and the like. Such tapioca-derived natural starch or modified starch is already on the market and may be appropriately selected from those commercially available.
本発明のてり・つや剤では、タピオカ由来のでんぷん以外の原料として、でんぷん分解物を添加し、てり・つやをさらに増強させることもできる。ここで言うでんぷん分解物とは、でんぷんを酸または酵素等で加水分解したものであって、ＤＥ２０以下の甘味を付与しないものを指し、具体的には可溶性でんぷん、デキストリンまたはマルトデキストリン等を例示できる。なお、ＤＥ（Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔ）とはでんぷんの加水分解の度合を示す指標であって、下記の数１の式によって算出される（丸善「丸善総合食品辞典」）。 In the paste and luster of the present invention, starch decomposition products can be added as raw materials other than tapioca-derived starch to further enhance the paste and luster. The starch decomposition product as used herein refers to a product obtained by hydrolyzing starch with an acid or an enzyme, etc., and does not impart a sweetness of DE 20 or less. Specifically, soluble starch, dextrin or maltodextrin can be exemplified. . DE (Dextrose Equivalent) is an index indicating the degree of starch hydrolysis, and is calculated by the following equation (1) (Maruzen “Maruzen General Food Dictionary”).
さらに、本発明のてり・つや剤には、食品の香味・色に影響を及ぼさない範囲で、保存料やｐＨ調整剤等の食品添加物等を含有させてもよい。 Furthermore, food additives such as preservatives and pH adjusters may be included in the litter / luster of the present invention within a range that does not affect the flavor / color of the food.
本発明のてり・つや剤は、上記各原料を水と混合してから加熱し、でんぷんを糊化させることによって製造できる。このとき、完成したてり・つや剤に対して、でんぷんの割合は４〜１０重量％程度とすることが好ましい。また、加熱は８０〜１００℃の温度で１〜３０分ほど行えばよいが、でんぷんが十分に糊化される条件であればこれに限定されない。完成したてり・つや剤では、２５℃条件下、Ｂ型粘度計を用いて測定した粘度が４００〜２５０００ｍＰａ・ｓ程度であることが好ましい。 The paste and luster of the present invention can be produced by mixing the above raw materials with water and then heating to gelatinize the starch. At this time, it is preferable that the ratio of the starch is about 4 to 10% by weight with respect to the finished garnish / shining agent. Moreover, although heating should just be performed at the temperature of 80-100 degreeC for about 1 to 30 minutes, if it is the conditions by which starch is fully gelatinized, it will not be limited to this. It is preferable that the finished fresh / shining agent has a viscosity measured with a B-type viscometer under a condition of 25 ° C. of about 400 to 25000 mPa · s.
本発明のてり・つや剤は、たとえばコロッケ、から揚げ、ステーキ、野菜炒め、ソーセージ、エビチリソース、パスタ、卵料理、ゆで野菜等の弁当の副食（おかず）や惣菜等の食品に対して利用することが可能である。利用する際には、調理済の食品に対して本発明のてり・つや剤を直接絡めたり、本発明のてり・つや剤を他の調味料等と混合してからこれを具材に絡めたり、本発明のてり・つや剤または本発明のてり・つや剤を他の調味料等と混合したものを食品に直接はけ等で塗布したりすればよい。 The teriyaki and luster preparations of the present invention are used for food such as croquettes, fried chicken, steaks, stir-fried vegetables, sausages, shrimp resources, pasta, egg dishes, boiled vegetables, etc. Is possible. When using the ingredients, the ingredients of the present invention are directly entangled with the cooked food, or the ingredients of the present invention are mixed with other seasonings. What is necessary is just to apply | coating the thing which mixed the territory / luster of this invention or the territory / luster of this invention with other seasonings etc. directly to foodstuffs etc.
以下、実施例をあげて本発明を具体的に説明するが、本発明はこれらによって何ら限定されるものではない。 EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.
（実施例１）原料でんぷんの由来の差による不適な味・においの評価
下記表１に示す各種でんぷんの乾燥物６０ｇに、デキストリン（ＤＥ１０〜１２）２０ｇを加え、水を用いて１０００ｇに調製した後、これを９５℃で１０分間加熱し、２５℃に冷却したものを試料液（１）〜（４）とした。その後、各試料についてでんぷんがもつ特有の好ましくない味・においの官能評価を行った。結果を表２に示す。
(Example 1) Evaluation of unsuitable taste and smell due to difference in origin of raw material starch 20 g of dextrin (DE10-12) was added to 60 g of various starch dried products shown in Table 1 below, and prepared to 1000 g using water. Thereafter, this was heated at 95 ° C. for 10 minutes and cooled to 25 ° C. to obtain sample solutions (1) to (4). Thereafter, a sensory evaluation of the unfavorable taste and odor characteristic of starch was performed for each sample. The results are shown in Table 2.
なお、表２中の結果は、１０名のパネラーが各試料液におけるでんぷん特有の味またはにおいについて、点数１（非常に弱い）〜５（非常に強い）の絶対評価で付与した点数の平均値を表す。 The results in Table 2 show the average score given by 10 panelists with an absolute rating of 1 (very weak) to 5 (very strong) for the taste or smell unique to starch in each sample solution. Represents.
上記結果より、馬鈴薯でんぷんを用いた試料液（２）はでんぷんがもつ特有の好ましくない味とにおいを強く示し、またワキシーコーンスターチ、コーンスターチを使用した試料液（３）（４）についてもでんぷん特有の味またはにおいを示した。 From the above results, the sample liquid (2) using potato starch strongly shows the unique unfavorable taste and smell of starch, and the sample liquids (3) and (4) using waxy corn starch and corn starch are also characteristic of starch. Showed a taste or smell.
これに対しタピオカでんぷんを用いた試料液（１）は、でんぷん特有の味、においとも他の試料液に比べて最も弱く、本発明のてり・つや剤の原料として使用した際に、食材が持つ本来の風味や香りに及ぼす影響が最も小さいことが明らかになった。 On the other hand, the sample solution (1) using tapioca starch is weakest in taste and smell peculiar to starch as compared with other sample solutions, and when used as a raw material for the fertilizer and lustrous agent of the present invention, It became clear that it had the least effect on the original flavor and aroma.
（実施例２）でんぷん添加量による食材への絡み度合いの比較
下記表３に示す重量のタピオカでんぷん乾燥物に、デキストリン（ＤＥ１０〜１２）２０ｇを加え、水を用いて１０００ｇに調製した後、実施例１と同様に加熱・冷却して試料液（５）〜（８）を製造した。その後、市販の焼豚を５〜１０ｇ程度の大きさにカットし、各試料液を２０ｇずつ絡め、３時間後に具材への絡み度合いについて評価した。結果を表３に示す。
(Example 2) Comparison of the degree of entanglement with foods according to the amount of starch added 20 g of dextrin (DE10-12) was added to the dried tapioca starch having the weight shown in Table 3 below, and the mixture was adjusted to 1000 g with water. Sample solutions (5) to (8) were produced by heating and cooling in the same manner as in Example 1. Thereafter, commercially available grilled pigs were cut to a size of about 5 to 10 g, each sample solution was entangled by 20 g, and the degree of entanglement with the ingredients was evaluated after 3 hours. The results are shown in Table 3.
なお表中の結果は、１０名のパネラーが各試料液における試料液の食材への絡み度合いについて、点数１（非常に悪い）〜５（非常に良い）の絶対評価で付与した点数の平均値を表す。 The results in the table are the average values of the points given by the 10 panelists in the absolute evaluation of points 1 (very bad) to 5 (very good) for the degree of entanglement of the sample liquid in each sample liquid. Represents.
上記結果より、でんぷんを乾燥物重量で２０ｇ使用した試料液（５）については、絡みの評価が非常に悪く、具材に絡めても簡単に流れ落ちてしまうことから、食品用のてり・つや剤の効果を示すことが困難であった。これに対し、でんぷんを乾燥物重量４０〜８０ｇ使用した試料液（６）〜（８）（タピオカ由来のでんぷんの添加量の比率として４〜８重量％）については絡みの評価が高く、てり・つや剤として充分な効果を示すことが明らかになった。 From the above results, the sample solution (5) using 20 g of starch by dry weight is very poor in evaluation of entanglement and easily flows down even when entangled with ingredients. It was difficult to show the effect of the agent. In contrast, sample liquids (6) to (8) (4 to 8% by weight as a ratio of the amount of starch derived from tapioca) using 40 to 80 g of dried product weight of starch are highly evaluated for entanglement. -It became clear that it showed a sufficient effect as a glossy agent.
（実施例３）本発明のてり・つや剤使用による美感・食感への効果
市販の焼豚を５〜１０ｇ程度の大きさにカットし、上記試料液（７）を２０ｇ絡めた焼豚１００ｇ、および試料液を絡めていない焼豚１００ｇを各々皿にとり、ラップで覆って３時間置いた。その後、焼豚の保湿感およびてり、食感の各項目について評価した。結果を表４に示す。
(Example 3) Effect on the aesthetics and texture of the use of the litter / luster agent of the present invention 100g of grilled pork obtained by cutting a commercially available grilled pig into a size of about 5 to 10g and entwining 20g of the sample solution (7), And 100 g of baked pigs not entangled with the sample solution were each placed on a plate, covered with wrap and placed for 3 hours. Thereafter, each of the moisturizing feeling, teriri and texture of the grilled pig was evaluated. The results are shown in Table 4.
なお、表中の結果は、１０名のパネラーが焼豚の乾燥度合、食感、てりについて、乾燥度合の点数１（乾燥していない）〜５（乾燥している）、食感およびてりの点数１（非常に良い）〜５（非常に悪い）を絶対評価で付与した点数の平均値を表す。
In addition, as for the result in a table | surface, 10 panelists are the dryness degree, texture, and territory of grilled pigs. The degree of dryness score is 1 (not dried) to 5 (dried), texture and taste. The average value of points given by absolute evaluation of 1 (very good) to 5 (very bad) .
上記結果より、本発明のてり・つや剤を用いることによって、食品の乾燥を防ぎ、かつてりや食感を向上させることが可能であることが示された。 From the above results, it was shown that by using the litter / luster of the present invention, it is possible to prevent the food from being dried and to improve the lump and texture.
（実施例４）本発明のてり・つや剤の粘度の測定
実施例２で効果が見られた試料液（６）および（８）の粘度を、Ｂ型粘度計を用いて測定した結果を表５に示す。試料（６）については２５℃、３０ｒｐｍの条件にてＮｏ．２ローターを使用して測定した。また試料（８）については２５℃、１２ｒｐｍの条件にてＮｏ．４ローターを使用して測定した。その結果、表５に示すように、２５℃条件下、Ｂ型粘度計を用いて測定した粘度が４００〜２１０００ｍＰａ・ｓ程度であることが特に好ましいことが明らかとなった。
Example 4 Measurement of Viscosity of Litter / Glossy Agent of the Present Invention The results of measuring the viscosities of the sample liquids (6) and (8) that were effective in Example 2 using a B-type viscometer. Table 5 shows. For sample (6), No. 25 at 25 ° C. and 30 rpm. Measurements were made using two rotors. Sample (8) was No. 25 at 25 ° C. and 12 rpm. Measurements were made using a 4 rotor. As a result, as shown in Table 5, it was revealed that the viscosity measured with a B-type viscometer under the condition of 25 ° C. is particularly preferably about 400 to 21000 mPa · s.
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| JPS5331229B2 (en) * | 1971-08-23 | 1978-09-01 | ||
| JPH0665284B2 (en) * | 1988-08-23 | 1994-08-24 | 里江子 相原 | Mochi manufacturing method |
| JPH04311363A (en) * | 1991-04-06 | 1992-11-04 | Nippon Shiyotsuken Kk | Production of soup for chinese food having stable viscosity |
| JPH08205793A (en) * | 1995-02-07 | 1996-08-13 | Nippon Shokuhin Kako Co Ltd | Raw material for japanese-style confectionery |
| JP4325823B2 (en) * | 2000-03-23 | 2009-09-02 | 宝ホールディングス株式会社 | Teri / Glossy agent |
| JP2002209547A (en) * | 2001-01-19 | 2002-07-30 | Yamasa Shoyu Co Ltd | Seasoning composition |
| JP3960466B2 (en) * | 2002-01-28 | 2007-08-15 | 宝ホールディングス株式会社 | Food processing agent |
| JP4137982B2 (en) * | 2006-09-13 | 2008-08-20 | 株式会社Ｊ−オイルミルズ | Cooked rice modifier, cooked rice food using the same, and method for producing the same |
| JP4864938B2 (en) * | 2008-06-04 | 2012-02-01 | 日清フーズ株式会社 | Frozen noodles and method for producing the same |
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