JP5819070B2 - Quality improving agent for starch-containing food and method for producing improved starch-containing food - Google Patents
Quality improving agent for starch-containing food and method for producing improved starch-containing food Download PDFInfo
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- JP5819070B2 JP5819070B2 JP2011011610A JP2011011610A JP5819070B2 JP 5819070 B2 JP5819070 B2 JP 5819070B2 JP 2011011610 A JP2011011610 A JP 2011011610A JP 2011011610 A JP2011011610 A JP 2011011610A JP 5819070 B2 JP5819070 B2 JP 5819070B2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
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- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
Description
本発明は、デンプン含有食品用品質改良剤及び品質改良されたデンプン含有食品の製造方法に関するものである。 TECHNICAL FIELD The present invention relates to a starch-containing food quality improver and a method for producing a quality-improved starch-containing food.
食物を嚥下する機能が衰えた、いわゆる嚥下困難者は、食事の際に誤嚥を防ぐため、食材を食べやすい形態にする様々な工夫が必要である。例えば、食材を細かく刻んだり、粉砕したりして、必要であればトロミ剤やゲル化剤を用いて柔らかくまとまりのある料理として提供する必要がある。 In order to prevent aspiration during meals, those who have difficulty swallowing food that have a weak function of swallowing food need various ideas to make the food easy to eat. For example, it is necessary to finely chop or grind the food and provide it as a soft and cohesive dish using a trowel or gelling agent if necessary.
特に毎日食べる主食については嚥下困難者に提供する際、物性に十分に留意する必要がある。毎日食べる主食の代表例として、お粥（全粥）が挙げられる。米粒が残存するお粥は、嚥下の機能が低い人にとっては時として食べにくい食事となる。そのため、お粥をミキサーにかけ（以下、ミキサー粥という）、残存する米粒を少なくして提供するが、ミキサー粥はべたつき感が強く、嚥下食としては不向きである。そこで、お粥に水を加えてミキサーにかけることによりべたつき感を低減させたり、お粥に水とトロミ剤を加えてまとめたり、ゲル化剤を使ってゼリーにしたりして食べやすくしている。 In particular, it is necessary to pay close attention to physical properties when providing staple foods to be eaten every day to those who have difficulty swallowing. A typical example of a staple food to eat every day is rice cake (whole bowl). The rice cake with rice grains remains a difficult meal for people with low swallowing function. For this reason, the rice cake is applied to a mixer (hereinafter referred to as “mixer rice cake”) to provide less rice grains, but the mixer rice cake has a strong stickiness and is not suitable for swallowing. Therefore, by adding water to the bowl and applying it to the mixer, the feeling of stickiness is reduced, adding water and a trowel to the bowl, or using a gelling agent to make a jelly, making it easier to eat. .
しかし、お粥に水等を加えてミキサーにかけた場合、水等を加えないお粥と同等の栄養を取るために喫食しなければいけない量が増えるので、嚥下困難者が完食することが困難になるという問題がある。また、ミキサー粥に含まれるデンプンがスプーン等に付着した唾液の影響で分解され、一部が液状になり、それが誤嚥の原因になることもある。 However, when water is added to the porridge and put in a mixer, the amount of food that must be eaten in order to obtain the same nutrition as porridge without adding water is difficult, so it is difficult for people with difficulty swallowing to complete There is a problem of becoming. Moreover, the starch contained in the mixer can be decomposed under the influence of saliva adhering to a spoon or the like, and a part thereof becomes liquid, which may cause aspiration.
これまで、上記のべたつき感を改善する技術として、α−アミラーゼとネイティブジェランガムと寒天を全粥又はうどんに配合したもの（特許文献１参照）や、乳化剤と増粘多糖類をでん粉性食品に配合したもの（特許文献２参照）が報告されている。 So far, as a technology to improve the above-mentioned stickiness, blended α-amylase, native gellan gum and agar into whole starch or udon (see Patent Document 1), blended emulsifier and thickening polysaccharide in starchy food (See Patent Document 2).
しかしながら、上記の従来技術では、ゲルの硬さや風味の点で改善する余地があった。 However, the above prior art has room for improvement in terms of gel hardness and flavor.
従って、本発明の目的は、デンプン含有食品を適度な硬さでゲル化し、かつ素材の良好な風味を害することのないデンプン含有食品用品質改良剤及び品質改良されたデンプン含有食品の製造方法を提供することである。 Accordingly, an object of the present invention is to provide a starch-containing food quality improver that gels starch-containing foods with an appropriate hardness and does not impair the good flavor of the material, and a method for producing improved starch-containing foods. Is to provide.
本発明は、上記目的を達成するために、下記［１］〜［２］を提供する。
［１］アミラーゼ、カラギーナン及び乳酸カルシウムを含有し、前記アミラーゼの含有量が１００〜５００Ｕ／ｇ、前記カラギーナンの含有量が３０〜６５質量％、前記乳酸カルシウムの含有量が１．５〜２０質量％であることを特徴とするデンプン含有食品用品質改良剤。
［２］アミラーゼ、キサンタンガム、ローカストビーンガム及び寒天を含有し、前記アミラーゼの含有量が１００〜５００Ｕ／ｇ、前記キサンタンガムの含有量が１９〜３４．５質量％、前記ローカストビーンガムの含有量が１２〜２１質量％、前記寒天の含有量が５〜１５質量％であることを特徴とするデンプン含有食品用品質改良剤（ジェランガムを含有するものを除く）。
In order to achieve the above object, the present invention provides the following [1] to [2].
[1] amylase, containing carrageenan and lactate calcium content is 100 to 500 U / g of the amylase, the amount of carrageenan is 30 to 65 wt%, the content of the calcium lactate 1.5 - A starch-containing food quality improver characterized by being 20 % by mass .
[2] Contains amylase, xanthan gum, locust bean gum and agar, the amylase content is 100 to 500 U / g, the xanthan gum content is 19 to 34.5% by mass, and the locust bean gum content is A starch-containing food quality improver (excluding those containing gellan gum), wherein the content is 12 to 21% by mass and the agar content is 5 to 15% by mass.
また、本発明は、上記目的を達成するために、下記［３］〜［５］を提供する。 Moreover, in order to achieve the said objective, this invention provides the following [ 3 ]-[ 5 ].
［３］デキストリン又はブドウ糖を２５〜６５質量％含有することを特徴とする前記［１］又は前記［２］に記載のデンプン含有食品用品質改良剤。 [3] The starch-containing food quality improving agent according to [1] or [2] above, which contains 25 to 65% by mass of dextrin or glucose.
［４］前記［１］〜［３］のいずれか１つに記載のデンプン含有食品用品質改良剤をデンプン含有食品に添加する工程を有することを特徴とするデンプン含有食品の製造方法。
[ 4 ] A method for producing a starch-containing food comprising the step of adding the starch-containing food quality improver according to any one of [1] to [ 3 ] to the starch-containing food.
［５］前記デンプン含有食品が、お粥であることを特徴とする前記［４］に記載のデンプン含有食品の製造方法。 [ 5 ] The method for producing a starch-containing food according to [ 4 ], wherein the starch-containing food is rice cake.
本発明によると、デンプン含有食品を適度な硬さでゲル化し、かつ素材の良好な風味を害することのないデンプン含有食品用品質改良剤及び品質改良されたデンプン含有食品の製造方法を提供することができる。 According to the present invention, a starch-containing food quality improver that gels starch-containing food with moderate hardness and does not impair the good flavor of the material, and a method for producing the improved starch-containing food are provided. Can do.
〔本発明の実施の形態に係るデンプン含有食品用品質改良剤〕
本発明の実施の形態に係るデンプン含有食品用品質改良剤は、アミラーゼ、カラギーナン及び乳酸カルシウム、又はアミラーゼ、キサンタンガム及びローカストビーンガムを含有し、前記アミラーゼの含有量が１００〜６００Ｕ／ｇ、前記カラギーナンの含有量が２０〜７０質量％、前記乳酸カルシウムの含有量が１〜２５質量％、前記キサンタンガムの含有量が１５〜４０質量％、前記ローカストビーンガムの含有量が８〜２５質量％であることを特徴とする。
[Quality improver for starch-containing food according to an embodiment of the present invention]
The starch-containing food quality improving agent according to an embodiment of the present invention contains amylase, carrageenan and calcium lactate, or amylase, xanthan gum and locust bean gum, and the amylase content is 100 to 600 U / g, and the carrageenan Is 20 to 70 mass%, the calcium lactate content is 1 to 25 mass%, the xanthan gum content is 15 to 40 mass%, and the locust bean gum content is 8 to 25 mass%. It is characterized by that.
本発明において使用できるアミラーゼとしては、デンプン、アミロース等のα−１，４結合を非還元性末端からマルトース単位で分解するエキソ型のβ−アミラーゼ、α−１，４結合をランダムに分解するエンド型のα−アミラーゼ、α−１，４結合だけでなくα−１，６結合も分解するグルコアミラーゼを挙げることができる。これらは単独で用いても、２種類以上を混合して用いても良いが、α-アミラーゼを用いることが好ましい。また、市販のアミラーゼを用いることができ、例えば、α−アミラーゼ（シグマ製、粉末)などを使用できる。液状のものよりも粉末状のものが作業性の点で好ましい。 Examples of amylases that can be used in the present invention include exo-type β-amylase that decomposes α-1,4 bonds such as starch and amylose from maltose units from the non-reducing end, and an endo that randomly decomposes α-1,4 bonds. Examples of the type of α-amylase include glucoamylase that decomposes not only α-1,4 bonds but also α-1,6 bonds. These may be used alone or in combination of two or more, but α-amylase is preferably used. Moreover, commercially available amylase can be used, for example, α-amylase (manufactured by Sigma, powder) can be used. A powdery one is more preferable than a liquid one in terms of workability.
アミラーゼは、デンプン含有食品用品質改良剤中に１００〜６００Ｕ／ｇ含有させる。アミラーゼの含有量は、１００〜５００Ｕ／ｇであることが好ましく、１５０〜４００Ｕ／ｇであることがより好ましく、２００〜３５０Ｕ／ｇであることがさらに好ましい。例えば、市販されている一般的なアミラーゼ粉末製剤（力価：１０，０００Ｕ／ｇ）を用いる場合であれば、デンプン含有食品用品質改良剤中にアミラーゼ粉末製剤を１〜６質量％含有させる。当該アミラーゼ粉末製剤の含有量は、１〜５質量％であることが好ましく、１．５〜４質量％であることがより好ましく、２〜３．５質量％であることがさらに好ましい。 Amylase is contained in a starch-containing food quality improver in an amount of 100 to 600 U / g. The content of amylase is preferably 100 to 500 U / g, more preferably 150 to 400 U / g, and even more preferably 200 to 350 U / g. For example, in the case of using a commercially available general amylase powder formulation (titer: 10,000 U / g), 1 to 6% by mass of the amylase powder formulation is contained in the starch-containing food quality improver. The content of the amylase powder preparation is preferably 1 to 5% by mass, more preferably 1.5 to 4% by mass, and further preferably 2 to 3.5% by mass.
カラギーナン及び乳酸カルシウムを含有する形態の場合、カラギーナンは、デンプン含有食品用品質改良剤中に２０〜７０質量％含有させる。カラギーナンの含有量は、２５〜６５質量％であることが好ましく、３０〜６５質量％であることがより好ましく、３３〜６０質量％であることがさらに好ましい。また、乳酸カルシウムは、デンプン含有食品用品質改良剤中に１〜２５質量％含有させる。乳酸カルシウムの含有量は、１〜２０質量％であることが好ましく、１．５〜２０質量％であることがより好ましく、１．６〜１７質量％であることがさらに好ましい。 In the case of a form containing carrageenan and calcium lactate, the carrageenan is contained in the starch-containing food quality improver in an amount of 20 to 70% by mass. The carrageenan content is preferably 25 to 65% by mass, more preferably 30 to 65% by mass, and still more preferably 33 to 60% by mass. Moreover, 1-25 mass% of calcium lactate is contained in the starch-containing food quality improver. The content of calcium lactate is preferably 1 to 20% by mass, more preferably 1.5 to 20% by mass, and still more preferably 1.6 to 17% by mass.
キサンタンガム及びローカストビーンガムを含有する形態の場合、キサンタンガムは、デンプン含有食品用品質改良剤中に１５〜４０質量％含有させる。キサンタンガムの含有量は、１８〜３５質量％であることが好ましく、１９〜３４．５質量％であることがより好ましく、２０〜３４質量％であることがさらに好ましい。また、ローカストビーンガムは、デンプン含有食品用品質改良剤中に８〜２５質量％含有させる。ローカストビーンガムの含有量は、１０〜２３質量％であることが好ましく、１２〜２１質量％であることがより好ましく、１３〜２０質量％であることがさらに好ましい。 In the case of the form containing xanthan gum and locust bean gum, xanthan gum is contained in the starch-containing food quality improver in an amount of 15 to 40% by mass. The content of xanthan gum is preferably 18 to 35% by mass, more preferably 19 to 34.5% by mass, and still more preferably 20 to 34% by mass. The locust bean gum is contained in an amount of 8 to 25% by mass in the starch-containing food quality improver. The content of locust bean gum is preferably 10 to 23% by mass, more preferably 12 to 21% by mass, and still more preferably 13 to 20% by mass.
本発明のデンプン含有食品用品質改良剤中には、さらに寒天を１〜２０質量％含有させることが好ましい。寒天の含有量は、３〜１５質量％であることがより好ましく、５〜１５質量％であることがさらに好ましい。 The starch-containing food quality improver of the present invention preferably further contains 1 to 20% by mass of agar. The content of agar is more preferably 3 to 15% by mass, and further preferably 5 to 15% by mass.
本発明のデンプン含有食品用品質改良剤中には、さらにデキストリン又はブドウ糖を２５〜６５質量％含有させることが好ましい。デキストリン又はブドウ糖の含有量は、３０〜６０質量％であることがより好ましく、３３〜６０質量％であることがさらに好ましい。粉末の吸湿性が少ない点でブドウ糖よりもデキストリンを用いる方が好ましい。 The starch-containing food quality improver of the present invention preferably further contains 25 to 65% by mass of dextrin or glucose. The content of dextrin or glucose is more preferably 30 to 60% by mass, and still more preferably 33 to 60% by mass. It is more preferable to use dextrin than glucose because the powder has low hygroscopicity.
本発明の実施の形態に係るデンプン含有食品用品質改良剤は、上記アミラーゼ等の原材料を均一に混合することにより製造できる。混合の方法は特に限定されず、手混ぜによる方法や、リボンミキサー、ナウターミキサー、カスケードミキサー、ドラムミキサー、Ｖ型ミキサー等の混合機を使用する方法が挙げられる。例えば、Ｖ型ミキサーを使用する場合、原材料を２０ｒｐｍで１０分間混合することにより本実施の形態に係るデンプン含有食品用品質改良剤を製造できる。 The starch-containing food quality improving agent according to the embodiment of the present invention can be produced by uniformly mixing raw materials such as amylase. The mixing method is not particularly limited, and examples thereof include a method by hand mixing and a method using a mixer such as a ribbon mixer, a nauter mixer, a cascade mixer, a drum mixer, and a V-type mixer. For example, when a V-shaped mixer is used, the starch-containing food quality improving agent according to the present embodiment can be produced by mixing raw materials at 20 rpm for 10 minutes.
本発明のデンプン含有食品用品質改良剤は、お粥、うどん、雑炊、肉じゃがなどの種々のデンプン含有食品に適用できるが、中でもお粥に特に好適に使用できる。 The quality improving agent for starch-containing foods of the present invention can be applied to various starch-containing foods such as rice cakes, udon, miscellaneous foods, meat potatoes, etc., and among them, it can be particularly suitably used for rice cakes.
また、本発明のデンプン含有食品用品質改良剤は、デンプン含有食品に限らず、その他の飲食品、特に嚥下困難者向け飲食品用として好適に使用することができる。例えば、ハンバーグ、煮魚、おひたし、水、牛乳、果汁飲料、茶飲料、スポーツ飲料、コンソメスープ、味噌汁などに使用できる。 Moreover, the quality improving agent for starch-containing foods of the present invention can be suitably used not only for starch-containing foods, but also for other foods and drinks, particularly foods and drinks for persons with difficulty in swallowing. For example, it can be used for hamburger, boiled fish, gourd, water, milk, fruit juice drink, tea drink, sports drink, consommé soup, miso soup, and the like.
〔本発明の実施の形態に係るデンプン含有食品〕
本発明の実施の形態に係るデンプン含有食品は、上記本発明の実施の形態に係るデンプン含有食品用品質改良剤を含有することを特徴とする。
[Starch-containing food according to an embodiment of the present invention]
The starch-containing food according to the embodiment of the present invention is characterized by containing the starch-containing food quality improving agent according to the embodiment of the present invention.
本発明の実施の形態に係るデンプン含有食品は、対象食品に上記本発明の実施の形態に係るデンプン含有食品用品質改良剤を添加し、所望により、攪拌混合等することにより調製できる。例えば、対象食品を７０℃以上に加温した状態で、上記本発明の実施の形態に係るデンプン含有食品用品質改良剤を添加し、所望により、フードプロセッサー等によって均一に混合することにより調製できる。 The starch-containing food according to the embodiment of the present invention can be prepared by adding the quality improving agent for starch-containing food according to the above-described embodiment of the present invention to the target food and, if desired, stirring and mixing. For example, in a state where the target food is heated to 70 ° C. or higher, the starch-containing food quality improver according to the embodiment of the present invention is added, and if desired, the food can be uniformly mixed by a food processor or the like. .
対象食品に対する上記本発明の実施の形態に係るデンプン含有食品用品質改良剤の添加量は、特に限定されるものではない。対象食品ごとに適宜、決定される。例えば、お粥の場合、全粥１００ｇに対し、上記本発明の実施の形態に係るデンプン含有食品用品質改良剤（力価：１０，０００Ｕ／ｇのアミラーゼ粉末製剤を用いた場合）を１〜３ｇ添加することが好ましく、１．５〜２．５ｇ添加することがより好ましく、１．５〜２．０ｇ添加することがさらに好ましい。すなわち、全粥１００ｇに対し、アミラーゼがアミラーゼ活性として１００〜１５００Ｕ含有されることが好ましく、２２５〜１０００Ｕ含有されることがより好ましく、３００〜７００Ｕ含有されることがさらに好ましい。 The addition amount of the starch-containing food quality improving agent according to the embodiment of the present invention with respect to the target food is not particularly limited. It is determined appropriately for each target food. For example, in the case of rice cake, the starch-containing food quality improving agent according to the embodiment of the present invention (when using an amylase powder formulation with a titer of 10,000 U / g) is 1 to 100 g of whole rice cake. It is preferable to add 3 g, more preferably 1.5 to 2.5 g, and even more preferably 1.5 to 2.0 g. That is, amylase is preferably contained in an amount of 100-1500 U as amylase activity, more preferably 225-1000 U, and even more preferably 300-700 U with respect to 100 g of total rice cake.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、デンプン含有食品を適度な硬さでゲル化し、かつ素材の良好な風味を害することのないデンプン含有食品用品質改良剤及び品質改良されたデンプン含有食品を提供することができる。また、本発明の好ましい実施の形態によれば、ざらつき等がなくなめらかなゲルで良好な食感が得られ、凝集性が高く、付着性が少ないゲル化したデンプン含有食品を得ることができる。さらに、本発明の実施の形態に係るデンプン含有食品用品質改良は、デンプン含有食品に限らずその他の飲食品にも好適に使用できるため、食品毎の使い分けの必要がなく利便性の点においても優れている。
[Effect of the embodiment of the present invention]
According to an embodiment of the present invention, a starch-containing food quality improver and a starch-modified food product that are improved in quality without gelling the starch-containing food product with an appropriate hardness and without harming the good flavor of the material are provided. can do. Further, according to a preferred embodiment of the present invention, it is possible to obtain a gelatinized starch-containing food that has a smooth texture with no roughness and the like, has a good texture, has high cohesiveness, and has low adhesion. Furthermore, since the quality improvement for starch-containing foods according to the embodiment of the present invention can be suitably used not only for starch-containing foods but also for other foods and drinks, there is no need for proper use for each food and in terms of convenience. Are better.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
〔品質改良剤の製造（１）〕
表１〜２に記載の配合に従って原料を混合し、実施例１〜６の品質改良剤及び比較例１〜４のα−アミラーゼ含有製剤を製造した。α−アミラーゼは、粉末製剤（力価：１０，０００Ｕ／ｇ）を使用した。
[Production of quality improver (1)]
The raw materials were mixed according to the formulation described in Tables 1 and 2 to produce the quality improvers of Examples 1 to 6 and the α-amylase-containing preparations of Comparative Examples 1 to 4. As the α-amylase, a powder preparation (titer: 10,000 U / g) was used.
〔お粥ゼリーの調製及び評価（１）〕
以下の（１）〜（４）の手順で、実施例７〜１２及び比較例５〜８のお粥ゼリー（ゲル化したお粥）を調製した。
（１）米２１０ｇを砥いだ後、水１０５０ｇを加え、３０分間浸水後、炊飯器にて炊き、全粥を作る。
（２）８０℃以上（表３〜４に記載の通り）に加温した全粥２００ｇを秤量して、フードプロセッサー（DLC-10 PRO/Cuisinart社）に入れる。
（３）全粥２００ｇに実施例１〜６の品質改良剤又は比較例１〜４のα−アミラーゼ含有製剤を３．０ｇ（１．５％）添加し、フードプロセッサーにて２０秒間又は６０秒間（表３〜４に記載の通り）攪拌する。
（４）攪拌終了後、容器に移して２０℃まで冷やす。
[Preparation and evaluation of rice cake jelly (1)]
The rice cake jelly (gelled rice cake) of Examples 7-12 and Comparative Examples 5-8 was prepared by the following procedures (1) to (4).
(1) After grinding 210 g of rice, add 1050 g of water, soak for 30 minutes, cook in a rice cooker, and make whole rice cake.
(2) Weigh out 200 g of whole rice cake heated to 80 ° C. or higher (as described in Tables 3 to 4) and put it in a food processor (DLC-10 PRO / Cuisinart).
(3) 3.0 g (1.5%) of the quality improver of Examples 1 to 6 or the α-amylase-containing preparation of Comparative Examples 1 to 4 is added to 200 g of the total weight, and the food processor is used for 20 seconds or 60 seconds. Stir (as described in Tables 3-4).
(4) After completion of stirring, transfer to a container and cool to 20 ° C.
〔評価〕
実施例７〜１２及び比較例５〜８のお粥ゼリーについてそれぞれ、以下の６項目について評価を行なった。評価結果を表３〜４に示す。
[Evaluation]
About the rice cake jelly of Examples 7-12 and Comparative Examples 5-8, the following 6 items were evaluated, respectively. The evaluation results are shown in Tables 3-4.
（Ａ：ゲル化の有無）
上記〔お粥ゼリーの調製〕の（４）で２０℃まで冷却したお粥がゲル化するか否かについて目視により確認し、下記の２段階でゲル化の有無を評価した。
○：ゲル化した
×：ゲル化しなかった
(A: presence or absence of gelation)
Whether the rice cake cooled to 20 ° C. in (4) of [Preparation of rice cake jelly] gels was visually confirmed, and the presence or absence of gelation was evaluated in the following two stages.
○: Gelled ×: Not gelled
（Ｂ：硬さ）
上記〔お粥ゼリーの調製〕の（４）でお粥を２０℃まで冷却した後、直径４０ｍｍ、高さ１５ｍｍの容器に１５ｍｍの高さまで充填し、直線運動により物質の圧縮応力を測定することが可能な装置（RE-33005 RHEONER（YAMADEN））により、直径２０ｍｍ、高さ８ｍｍの樹脂製プランジャーを用いて、圧縮速度１０ｍｍ/ｓｅｃ、クリアランス５ｍｍで２回圧縮によりお粥の硬さを測定した。測定値より下記の３段階で硬さを評価した。
◎：適度な硬さで良好なゲル（1000〜1799(N/m2)）
○：少し軟らかい又は少し硬いゲル（700〜999／1800〜2199(N/m2)）
×：軟らかすぎる又は硬すぎるゲル（〜699／2200〜(N/m2)）
(B: Hardness)
After cooling the porridge to 20 ° C in (4) of [Preparation of porridge jelly], fill the container with a diameter of 40 mm and a height of 15 mm to a height of 15 mm, and measure the compressive stress of the substance by linear motion. Measure the hardness of rice cake by compressing twice at a compression rate of 10 mm / sec and a clearance of 5 mm using a resin plunger with a diameter of 20 mm and a height of 8 mm using a device that can be used (RE-33005 RHEONER (YAMADEN)) did. The hardness was evaluated from the measured values in the following three stages.
◎: Good gel with moderate hardness (1000-1799 (N / m 2 ))
○: slightly soft or hard gel (700-999 / 1800-2199 (N / m 2 ))
X: Gel that is too soft or too hard (˜699 / 2200˜ (N / m 2 ))
（Ｃ：風味）
上記〔お粥ゼリーの調製〕の（４）で２０℃まで冷却したお粥について、２０歳〜５０歳のパネラー５名により下記の２段階で風味を官能評価した。平均０．８点以上を○、０．８点未満を×の評価結果とした。
１点：お粥の風味を感じられて良好
０点：雑味等が感じられ良好でない
(C: flavor)
The rice cake cooled to 20 ° C. in (4) of [Preparation of rice cake jelly] was subjected to sensory evaluation of the flavor in the following two stages by five panelists 20 to 50 years old. An average of 0.8 points or more was evaluated as ○, and less than 0.8 points was evaluated as ×.
1 point: good taste of rice cakes 0: bad taste is not good
（Ｄ：ざらつき）
上記〔お粥ゼリーの調製〕の（４）で２０℃まで冷却したお粥について、２０歳〜５０歳のパネラー５名により下記の２段階でざらつきを官能評価した。平均０．８点以上を○、０．８点未満を×の評価結果とした。
１点：ざらつき等がなくなめらかなゲルで良好な食感
０点：ざらつき等を感じられ、悪い食感
(D: Roughness)
The rice cake cooled to 20 ° C. in (4) of [Preparation of rice cake jelly] was subjected to sensory evaluation of roughness in the following two stages by five panelists aged 20 to 50 years. An average of 0.8 points or more was evaluated as ○, and less than 0.8 points was evaluated as ×.
1 point: Smooth texture with no roughness, etc. Good texture 0 point: Feeling rough, bad texture
（Ｅ：凝集性）
上記〔お粥ゼリーの調製〕の（４）で２０℃まで冷却したお粥について（Ｂ：硬さ）と同様の方法により凝集性を測定した。測定値より下記の２段階で凝集性を評価した。
○：適度なまとまりがあり良好なゲル（0.40〜）
×：まとまり感が少ないゲル（〜0.39）
(E: Aggregation)
The cohesiveness of the rice cake cooled to 20 ° C. in (4) of [Preparation of rice cake jelly] was measured by the same method as in (B: hardness). From the measured value, the aggregation property was evaluated in the following two steps.
○: Good gel (0.40 ~) with moderate unity
×: Gel with little unity (~ 0.39)
（Ｆ：付着性）
上記〔お粥ゼリーの調製〕の（４）で２０℃まで冷却したお粥について（Ｂ：硬さ）と同様の方法により付着性を測定した。測定値より下記の３段階で付着性を評価した。
◎：適度な付着性で良好なゲル（50〜349(J/m3)）
○：若干付着性が強いが問題なく喫食できるゲル（350〜459(J/m3)）
×：付着性が弱すぎる又は強すぎるゲル（〜49／460〜(J/m3)）
(F: Adhesiveness)
The adhesiveness of the rice cake cooled to 20 ° C. in (4) of [Preparation of rice cake jelly] was measured by the same method as in (B: hardness). The adhesion was evaluated in the following three stages from the measured values.
A: Good gel with moderate adhesion (50 to 349 (J / m 3 ))
○: Gel that is slightly adherent but can be eaten without problems (350-459 (J / m 3 ))
×: Gel having a too weak or too strong adhesion (˜49 / 460˜ (J / m 3 ))
（総合評価）
上記Ａ〜Ｆの評価をもとに下記の３段階で総合評価を行なった。
◎：Ａ〜Ｆすべてが○か◎、かつ◎が２つ
○：Ａ〜Ｆすべてが○か◎、かつ◎が０〜１つ
×：Ａ〜Ｆのいずれか１つ以上が×
(Comprehensive evaluation)
Based on the evaluations A to F, comprehensive evaluation was performed in the following three stages.
◎: A to F are all ◯ or ◎, and two are ◎: A to F are all ◯ or ◎, and ◎ is 0 to 1 ×: any one or more of A to F is ×
実施例１〜実施例６の品質改良剤を用いて調製したお粥ゼリーは、いずれの評価項目も良好であり、総合評価も◎又は○であった。 The rice cake jelly prepared using the quality improvers of Examples 1 to 6 had good evaluation items, and the overall evaluation was ◎ or ○.
比較例１〜比較例４のα−アミラーゼ含有製剤を用いて調製したお粥ゼリーは、いずれかの評価項目で×があるため、総合評価も×であった。 Since the rice cake jelly prepared using the α-amylase-containing preparations of Comparative Examples 1 to 4 had x in any of the evaluation items, the overall evaluation was also x.
〔品質改良剤の製造（２）〕
表５に記載の配合に従って原料を混合し、実施例１３〜１５の品質改良剤及び比較例９〜１０のα−アミラーゼ含有製剤を製造した。α−アミラーゼは、粉末製剤（力価：１０，０００Ｕ／ｇ）を使用した。
[Production of quality improver (2)]
The raw materials were mixed according to the formulation described in Table 5, and the quality improvers of Examples 13 to 15 and the α-amylase-containing preparations of Comparative Examples 9 to 10 were produced. As the α-amylase, a powder preparation (titer: 10,000 U / g) was used.
〔お粥ゼリーの調製及び評価（２）〕
前述の（１）〜（４）の手順で、実施例１６〜１８及び比較例１１〜１２のお粥ゼリーを調製し、パネラーが食して風味及び付着性を下記の方法により官能評価した。評価結果を表６に示す。
[Preparation and evaluation of rice cake jelly (2)]
The rice cake jelly of Examples 16 to 18 and Comparative Examples 11 to 12 was prepared by the procedures of (1) to (4) described above, and the panelists ate and evaluated the flavor and adhesion by the following methods. The evaluation results are shown in Table 6.
２０歳〜５０歳のパネラー５名により下記の３段階で風味及び付着性を官能評価した。平均１．８点以上を◎、０．５以上１．８未満を○、０．５未満を×の評価結果とした。
（風味）
２点：お粥の風味を感じられて良好
１点：やや甘みを感じるが問題ないレベル
０点：雑味や甘みが感じられ良好でない
（付着性）
２点：適度な付着性で良好なゲル
１点：若干付着性が強いが問題なく喫食できるゲル
０点：付着性が強すぎるゲル
Sensory evaluation of flavor and adhesion was performed in the following three stages by five panelists aged 20 to 50 years. An average of 1.8 points or more was evaluated as ◎, 0.5 or more and less than 1.8 as ○, and less than 0.5 as ×.
(Flavor)
2 points: good taste of rice cakes 1 point: slightly sweet but no problem level 0 points: miscellaneous tastes and sweetness are not good (adhesion)
2 points: good gel with moderate adhesion 1 point: gel with slightly strong adhesion but can be eaten without problems 0 point: gel with too strong adhesion
実施例１３〜実施例１５の品質改良剤を用いて製造したお粥ゼリーは、風味及び付着性ともに良好であることから総合評価も◎又は○であった。一方、比較例９〜比較例１０のα−アミラーゼ含有製剤を用いて製造したお粥ゼリーは、風味及び付着性のいずれかで×があるため、総合評価も×であった。 The rice cake jelly produced using the quality improvers of Examples 13 to 15 had good flavor and adhesion, so the overall evaluation was ◎ or ◎. On the other hand, since the rice cake jelly manufactured using the α-amylase-containing preparations of Comparative Examples 9 to 10 has x in either flavor or adhesion, the overall evaluation was also x.
〔味噌汁ゼリーの調製及び評価〕
実施例３のデンプン含有食品用品質改良剤と味噌汁を混合し、味噌汁ゼリー（ゲル化した味噌汁）を調製し、評価した。
具体的には、８０℃以上に加温した味噌汁（株式会社永谷園製、商品名：あさげ）２００ｇに、実施例３のデンプン含有食品用品質改良剤を１.０ｇ加えた後、フードプロセッサーで６０秒間、攪拌することにより、味噌汁ゼリーを調製した。得られた味噌汁ゼリーについて、外観を観察し、また食感、硬さ及び付着性を官能評価した。
評価の結果、実施例３のデンプン含有食品用品質改良剤を用いて調製した味噌汁ゼリーは、外観上まとまりがあり、なめらかな食感であることがわかった。また、ゼリーは適度な硬さであり、付着性が少ないものであった。
[Preparation and evaluation of miso soup jelly]
The starch-containing food quality improver of Example 3 and miso soup were mixed to prepare and evaluate miso soup jelly (gelled miso soup).
Specifically, after adding 1.0 g of the starch-containing food quality improver of Example 3 to 200 g of miso soup (trade name: Asage, manufactured by Nagatanien Co., Ltd.) heated to 80 ° C. or higher, a food processor is used. Miso soup jelly was prepared by stirring for 60 seconds. About the obtained miso soup jelly, the external appearance was observed and the food texture, hardness, and adhesiveness were sensory-evaluated.
As a result of the evaluation, it was found that the miso soup jelly prepared using the starch-containing food quality improver of Example 3 had a smooth appearance and a smooth texture. Moreover, the jelly had moderate hardness and low adhesion.
〔肉じゃがゼリーの調製及び評価〕
実施例３のデンプン含有食品用品質改良剤と肉じゃがを混合し、肉じゃがゼリー（ゲル化した肉じゃが）を調製し、評価した。
具体的には、８０℃以上に加温した肉じゃが（キューピー株式会社、商品名：やさしい献立 肉じゃが）２００ｇに、実施例３のデンプン含有食品用品質改良剤を１.０ｇ加えた後、フードプロセッサーで６０秒間、攪拌することにより、肉じゃがゼリーを調製した。得られた肉じゃがゼリーについて、外観を観察し、また食感、硬さ及び付着性を官能評価した。
評価の結果、実施例３のデンプン含有食品用品質改良剤を用いて調製した肉じゃがゼリーは、外観上まとまりがあり、なめらかな食感であることがわかった。また、ゼリーは適度な硬さであり、付着性が少ないものであった。
[Preparation and evaluation of meat potato jelly]
The starch-containing food quality improver of Example 3 and meat potato were mixed to prepare and evaluate meat jelly jelly (gelled meat potato).
Specifically, after adding 1.0 g of the starch-containing food quality improver of Example 3 to 200 g of meat potato (Kupy Co., Ltd., trade name: gentle menu meat potato) heated to 80 ° C. or higher, using a food processor Meat potato jelly was prepared by stirring for 60 seconds. About the obtained meat potato jelly, the external appearance was observed and sensory evaluation was carried out about food texture, hardness, and adhesiveness.
As a result of the evaluation, it was found that the meat potato jelly prepared using the starch-containing food quality improver of Example 3 had a uniform appearance and a smooth texture. Moreover, the jelly had moderate hardness and low adhesion.
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| JP2011011610A JP5819070B2 (en) | 2011-01-24 | 2011-01-24 | Quality improving agent for starch-containing food and method for producing improved starch-containing food |
| PCT/JP2012/050085 WO2012102063A1 (en) | 2011-01-24 | 2012-01-05 | Quality-improving agent for starch-containing food and starch-containing food with improved quality |
| CN2012800055874A CN103313609A (en) | 2011-01-24 | 2012-01-05 | Quality-improving agent for starch-containing food and starch-containing food with improved quality |
| KR1020137022279A KR101930103B1 (en) | 2011-01-24 | 2012-01-05 | Quality-improving agent for starch-containing food and starch-containing food with improved quality |
| CN201410384156.4A CN104207023A (en) | 2011-01-24 | 2012-01-05 | Quality-improving agent for starch-containing food and starch-containing food with improved quality |
| TW101101380A TWI556751B (en) | 2011-01-24 | 2012-01-13 | Starch food with quality improver and improved quality of starch food |
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| JP6042609B2 (en) * | 2011-12-27 | 2016-12-14 | 三栄源エフ・エフ・アイ株式会社 | Gelling agent for food and drink |
| JP6499394B2 (en) * | 2013-02-21 | 2019-04-10 | 株式会社明治 | Gel-like food and method for producing the same |
| CN103519032A (en) * | 2013-10-11 | 2014-01-22 | 江苏丹绿食品股份有限公司 | Composite stabilizer of barley porridge |
| JP5730376B2 (en) * | 2013-11-01 | 2015-06-10 | 松谷化学工業株式会社 | Thickening composition and method for producing the same |
| JP6618722B2 (en) * | 2015-06-29 | 2019-12-11 | キユーピー株式会社 | Retort porridge manufacturing method |
| CN105520126A (en) * | 2016-03-02 | 2016-04-27 | 四川省汇泉罐头食品有限公司 | Bonded flour improver |
| CN107440080B (en) * | 2017-09-11 | 2020-10-16 | 青岛特斯特科技股份有限公司 | Compound carrageenan and preparation method and application thereof |
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| JPS6196963A (en) * | 1984-10-16 | 1986-05-15 | Hyogo Kounou Kk | Solidified honey and its preparation |
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| JP4248653B2 (en) * | 1998-12-28 | 2009-04-02 | ライオン株式会社 | Easily swallowing assist composition, food composition and pharmaceutical composition using the same |
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| US7455869B2 (en) * | 2002-12-19 | 2008-11-25 | San-Ei Gen F.F.I., Inc. | Composition for preparing artificial fruit flesh and food product containing the same |
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| JP2006223189A (en) * | 2005-02-17 | 2006-08-31 | Kibun Food Chemifa Co Ltd | Food improving agent |
| JP2007228834A (en) * | 2006-02-28 | 2007-09-13 | Food Care:Kk | Quality improver for starchy food and method for preparing easy-to-swallow processed food |
| JP4662894B2 (en) * | 2006-07-12 | 2011-03-30 | キユーピー株式会社 | Beverage powder for people with difficulty in swallowing and beverages for people with difficulty in swallowing using the same |
| JP4781208B2 (en) * | 2006-09-13 | 2011-09-28 | 三栄源エフ・エフ・アイ株式会社 | Powder granulation method and easily dispersible and easily soluble granule composition |
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| JP5341601B2 (en) * | 2008-04-22 | 2013-11-13 | 三栄源エフ・エフ・アイ株式会社 | Gelling agent for liquid food and method for producing gelled food |
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| CN103313609A (en) | 2013-09-18 |
| TWI556751B (en) | 2016-11-11 |
| KR20140018888A (en) | 2014-02-13 |
| TW201233338A (en) | 2012-08-16 |
| KR101930103B1 (en) | 2018-12-17 |
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| JP2012152112A (en) | 2012-08-16 |
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