JP6284719B2 - Quality improver for steamed foods - Google Patents

Description

  The present invention relates to a quality improver for steamed foods.

  Conventionally, various steamed foods mainly made from flour, such as steamed bread and steamed buns, have been provided, all of which become aging and hardened when placed at room temperature or low temperature for a long period of time, melted in the mouth, and poor in flavor. Become. Therefore, various methods for suppressing the aging have been proposed.

  For example, a wheat flour composition for steamed products containing a heat treatment mixture obtained by indirectly heating a mixture of wheat flour and an emulsifier in an airtight container with an internal ratio of 2 to 50% by mass with respect to the flour of the main ingredient The process which knead | mixed the dough which mix | blended the thing (patent document 1) and wheat flour 100 mass parts with sugars 180-250 mass parts and eggs 130-200 mass parts, and the kneaded dough was heated at 65-80 degreeC. Steamed product manufacturing method (patent) including the step of kneading 75 to 130 parts by mass of fats and oils, the step of allowing the obtained dough to stand at 0 to 10 ° C. for 3 to 60 hours, and the step of steaming the standing dough Reference 2).

  On the other hand, for bakery products such as bread and cake, there is a method of adding an emulsifier that is effective in inhibiting aging. In particular, sodium stearoyl lactate (hereinafter also referred to as “SSL”) is widely used overseas (non- Patent Document 1). However, even if this SSL is added to steamed foods, although there is a certain degree of aging suppression effect, a sufficient effect cannot be obtained.

Japanese Patent Application Laid-Open No. 2007-111002, claim 1 JP 2009-027960 A, Claim 1

Tohru Hidaka, “Emulsifier for Food 2nd Edition”, Koshobo, published on March 1, 1991, P154-168

  An object of the present invention is to provide a quality improver having sodium stearoyl lactate as an active ingredient and excellent in the anti-aging effect of steamed foods.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have excellent SSL dispersibility in non-heated water as compared with the case where SSL itself is added. As a result, the present inventors have found that steamed foods are excellent in the effect of preventing aging, and have reached the present invention based on this finding.

That is, the present invention comprises the following (1) and (2).
(1) A quality improver for steamed products obtained by drying and pulverizing a liquid composition containing sodium stearoyl lactate and an excipient.
(2) The quality improver for steamed foods according to (1) above, wherein the dispersity measured by the following measurement method is 1.0 or less.
[Measuring method]
1) A 100 ml glass beaker (inner diameter 50 mm; height 70 mm) was charged with 47.5 g of water at 20 ° C., 2.5 g of a sample at the same temperature was added thereto, and a stirrer (trade name: trade name: Using a three-one motor; model: FBL-600; manufactured by Shinto Kagaku Co., Ltd .; equipped with a 38 mm diameter three-blade type stirring blade, one stage), the mixture is stirred at 500 rpm for 60 seconds to prepare a mixed solution.
2) Pour the mixed solution of 1) into a stainless steel strainer having an opening of 250 μm, and collect the residue remaining on the strainer.
3) After leaving the residue of 2) in a glass petri dish (inner diameter 70 mm; height 20 mm) and drying with hot air at 105 ° C. for 2 hours, the weight (g) of the dry matter remaining in the glass petri dish was measured, The value is defined as the degree of dispersion.

  The quality improving agent for steamed products of the present invention is excellent in the anti-aging effect of steamed products.

  The SSL used in the present invention is mainly composed of a sodium salt having a stearoyl group as a lipophilic group and a lactic acid carbonium ion as a hydrophilic group, and is not particularly limited as long as it is known as SSL. . For example, acylated lactic acid and acylated lactoyl lactic acid (stearoyl lactic acid, etc.) having a stearoyl group as the main acyl group and sodium salts thereof, fatty acids mainly containing stearic acid and sodium salts thereof, condensed lactic acids and sodium salts thereof The containing mixture is commercially available as SSL and can be used in the present invention.

The quality improving agent for steamed foods of this invention can be manufactured by drying and pulverizing the liquid composition containing SSL and an excipient | filler. The outline of the preferable method is shown in the following steps 1) to 4).
1) Addition of 2 to 30 parts by weight of processed starch and 10 to 50 parts by weight of excipients other than processed starch as an excipient (powdered base material) to 100 parts by weight of water, while heating this to 60 to 90 ° C Dissolve to obtain an aqueous solution.
2) Melting SSL100-100 mass part, heating at 60-80 degreeC, and obtaining a molten liquid.
3) Add the melt of 2) to the aqueous solution of 1) and stir and disperse using a stirrer while heating to 70 to 90 ° C. to obtain a liquid composition.
4) The liquid composition of 3) is dried to obtain a powdery steam quality improver (hereinafter also referred to as “SSL formulation”).

  In the step 2), “emulsifier other than SSL and / or edible oil and fat” may be used together with SSL.

  As the modified starch, for example, alkenyl succinic esterified starch which is an ester of starch and an alkenyl derivative of succinic acid is preferably used. Examples of the alkenyl succinate esterified starch include octenyl succinate esterified starch, decenyl succinate esterified starch, dodecenyl succinate esterified starch, tetradecenyl succinate esterified starch, hexadecenyl succinate esterified starch, and octadecenyl succinate esterified starch. Examples include decenyl succinic esterified starch, and those obtained by subjecting these starches to treatment such as pregelatinization or hydrolysis. Among these, pregelatinized octenyl succinate esterified starch or a salt thereof is particularly preferable.

  Alkenyl succinic esterified starch has different viscosities when it is made into an aqueous solution depending on the degree of hydrolysis and the time of hydrolysis, that is, before or after the esterification reaction. In the above production method, in order to impart fluidity to the powdered SSL preparation, for example, (a) the viscosity of the aqueous solution adjusted to 15% by mass (hereinafter, also simply referred to as “viscosity”) is 5 millipascal seconds or more and 100 mm. It is preferable to select and use an alkenyl succinate esterified starch having a viscosity of less than Pascal seconds and (b) an alkenyl succinate esterified starch having a viscosity in the range of 100 to 250 millipascal seconds. As the alkenyl succinic esterified starch of (a), octenyl succinic esterified starch having a viscosity of 5 millipascal seconds or more and less than 100 millipascal seconds is preferable. Specifically, for example, commercially available Capsule ST (trade name; viscosity 7 millipascal second; manufactured by NSC Japan), high cap 100 (trade name; viscosity 7 millipascal second; manufactured by NSC Japan), Puri Tea gum BE (trade name; viscosity: 24 millipascal seconds; manufactured by NSC Japan) and the like can be mentioned. The alkenyl succinic esterified starch (b) is preferably octenyl succinic esterified starch having a viscosity of 100 to 250 millipascal seconds. Specifically, for example, commercially available N Creamer 46 (trade name; viscosity: 245 millipascal seconds; manufactured by NSC Japan) and the like can be mentioned.

  The viscosity is measured according to the “second method rotational viscometer method” of “28. Viscosity measurement method” described in the 8th edition food additive official standard.

  There is no restriction | limiting in particular in the usage-amount (mass ratio) of the alkenyl succinic esterified starch of said (a) and (b), You may use it by arbitrary ratios of 1: 99-99: 1.

  Examples of excipients other than the processed starch include milk proteins (eg, acid casein, casein sodium, etc.), vegetable proteins (soy protein, wheat protein, pea protein, etc.) or their degradation products, sugars, starches, etc. And thickening polysaccharides and gums. Examples of the saccharide include glucose, fructose, maltose, lactose, sucrose, dextrin, corn syrup and the like. Examples of starches include corn starch, potato starch, wheat starch, and tapioca starch. Examples of thickening polysaccharides and gums include xanthan gum, locust bean gum, tragacanth gum, gum arabic, pectin, and soy polysaccharides. Among these, dextrin is particularly preferable.

  As the dextrin, for example, a dextrin having a DE (Dextrose equivalent) value of 3 to 28 is preferably used. As such dextrin, Paindex # 2 (trade name; DE value 11; manufactured by Matsutani Chemical Industry Co., Ltd.), Paindex # 3 (trade name; DE value 25; manufactured by Matsutani Chemical Industry Co., Ltd.), Paindex # 4 ( Trade name; DE value 19; manufactured by Matsutani Chemical Co., Ltd.) P. D (trade name; DE value 25; manufactured by Matsutani Chemical Industry Co., Ltd.), Sandeck # 30 (trade name; DE value 3; manufactured by Sanwa Starch Industry Co., Ltd.), Sandec # 150 (trade name; DE value 17; Sanwa Starch Industry) ), Sandeck # 300 (trade name; DE value 28; manufactured by Sanwa Starch Kogyo Co., Ltd.) and the like are commercially produced and can be used in the present invention.

  When using an emulsifier other than SSL in the step 2), the type is not particularly limited. For example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and Examples include lecithin. Here, the glycerin fatty acid ester includes glycerin and fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and the like. The glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and the like.

  Moreover, when using edible fats and oils in the process of said 2), there is no restriction | limiting in particular in the kind, Animal and vegetable fats and oils suitable for edible, those hardened oils, transesterified oil, fractionated oil etc. are mentioned. . Examples of vegetable oils include safflower oil, soybean oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, coconut oil and the like.

  Examples of the stirrer include a high-speed rotary dispersion / emulsifier such as TK homomixer (trade name; manufactured by Primix) or Claremix (trade name; manufactured by M Technique), or a homogenizer (manufactured by Izumi Food Machinery). A homogenizing / wet fine granulating apparatus is preferably used. As operating conditions of the dispersing / emulsifying machine, for example, in a small laboratory machine, the rotational speed is 2000 to 20000 rpm and the stirring time is 1 to 30 minutes.

  Examples of the method for drying the liquid composition include spray drying, drum drying, belt drying, vacuum drying, vacuum freeze drying, and the like. Among them, spray drying capable of simultaneously performing drying and powdering is preferable.

  There is no restriction | limiting in particular in the apparatus for performing spray drying, Well-known apparatuses, such as a spray-type spray-drying apparatus or a rotary disk-type spray-drying apparatus, can be used. Moreover, as operation conditions of the spray drying apparatus, for example, the dispersion is supplied to a pressure nozzle type spray drying apparatus, and the hot air inlet temperature is 120 to 200 ° C., preferably 140 to 190 ° C., and the exhaust temperature is 60 to 140 ° C., preferably A powdery SSL preparation can be obtained by spray drying under conditions of 70 to 90 ° C. and collecting the dried product with a cyclone.

  Although there is no restriction | limiting in particular in content of each component in 100 mass% of SSL preparation manufactured by the said manufacturing method, For example, SSL is 10-60 mass%, Preferably it is 25-55 mass%, Processed starch is 3-30 mass. %, Preferably 5 to 15% by mass, and excipients other than modified starch are preferably 5 to 60% by mass, preferably 25 to 50% by mass.

  Moreover, when using "emulsifiers other than SSL and / or edible fats and oils" in the above step 2), the content of emulsifiers other than SSL and edible fats and oils in 100% by mass of the SSL preparation is not particularly limited. It is preferable to adjust so that an emulsifier other than 1-30 mass%, Preferably it is 1-15 mass%, and edible fats and oils are 1-30 mass%, Preferably it is 1-15 mass%.

  The SSL formulation of the present invention may contain other optional components as long as the object of the present invention is not impaired. Examples of such components include antioxidants, seasonings, spices, thickeners, stabilizers, pH adjusters (for example, citric acid, acetic acid, lactic acid, succinic acid, malic acid, phosphoric acid, and salts thereof) ) And the like.

  The SSL preparation of the present invention is excellent in dispersibility in non-heated water. Specifically, the SSL formulation of the present invention has a dispersity measured by the following method of 1.0 or less.

[Measuring method]
1) A 100 ml glass beaker (inner diameter 50 mm; height 70 mm) was charged with 47.5 g of water at 20 ° C., 2.5 g of a sample at the same temperature was added thereto, and a stirrer (trade name: trade name: Using a three-one motor; model: FBL-600; manufactured by Shinto Kagaku Co., Ltd .; equipped with a 38 mm diameter three-blade type stirring blade, one stage), the mixture is stirred at 500 rpm for 60 seconds to prepare a mixed solution.
2) Pour the mixed solution of 1) into a stainless steel strainer having an opening of 250 μm, and collect the residue remaining on the strainer.
3) After leaving the residue of 2) in a glass petri dish (inner diameter 70 mm; height 20 mm) and drying with hot air at 105 ° C. for 2 hours, the weight (g) of the dry matter remaining in the glass petri dish was measured, The value is defined as the degree of dispersion.

  As steamed foods to be used for the SSL preparation of the present invention, cereal flour (for example, wheat flour, rice flour, buckwheat flour, etc.) is used as the main raw material, and in addition, for example, sugar (for example, sugar, brown sugar, liquid sugar, honey, etc.), swelling If the food (such as baking powder, baking soda, yeast powder, etc.), dough (eg, dough or batter) with eggs etc. added or wrapped in other ingredients, steamed and cooked food is not particularly limited Absent. Here, the term “with flour as the main raw material” for steamed products means that, for example, 100% by weight of dough raw material for steamed products contains 10% by weight or more, preferably 20% by weight or more of flour.

  Examples of the steamed products include steamed buns such as steamed buns and Chinese buns, as well as steamed cakes and steamed breads. In addition, steamed cakes include steamed castella, Satsuki, Mahler Kao and the like. The steamed buns include, for example, tea buns, medicine buns, wormwood buns, sake buns, yeast buns, miso buns, and snowstorm buns. In addition, examples of Chinese buns include sweet buns, sweet buns, meat buns, curry buns, etc., as well as those without any filling.

  There is no restriction | limiting in particular in the method of adding the SSL formulation of this invention to steamed products, It can use with other raw materials in the manufacturing process of steamed products. Specifically, for example, in the dough preparation process, the SSL preparation can be subjected to mixing (kneading) together with raw materials such as wheat flour.

  Although there is no restriction | limiting in particular in the addition amount at the time of using the SSL formulation of this invention for steamed foods, 0.05-3.0 mass parts normally with respect to 100 mass parts of flour, Preferably it is 0.1-1.0 mass. It is preferable from the viewpoint of maintaining a moist texture.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Example 1]
[Preparation of quality improvers for steamed products]
A 1 L beaker was charged with 600 g of water, and 20 g of octenyl succinate esterified starch (trade name: Purity Gum BE; manufactured by NSC Japan), octenyl succinate esterified starch (trade name: N Creamer 46; NSC Japan) 20 g) and dextrin (trade name: Paindex # 2; DE value 11; manufactured by Matsutani Chemical Industry Co., Ltd.) 140 g were added and heated and dissolved at 80 ° C. to obtain an aqueous solution.
Next, 220 g of SSL (trade name: Poem SSL-100; manufactured by Riken Vitamin Co., Ltd.) 220 g was charged into a 500 mL beaker, and the melt dissolved by heating at 80 ° C. was added to the aqueous solution in the 1 L beaker and heated at 80 ° C. The mixture was stirred at 10,000 rpm for 10 minutes using a stirrer (trade name: TK homomixer; manufactured by Primix) to obtain 1000 g of a liquid composition.
Thereafter, the liquid composition was spray-dried under conditions of a hot air inlet temperature of 175 ° C. and an exhaust temperature of 80 ° C. using a spray dryer (trade name: spray dryer L-8i type; manufactured by Okawara Kako Co., Ltd.). An SSL preparation 300 g (Example 1; SSL content 55% by mass) was prepared.

[Example 2]
[Preparation of quality improvers for steamed products]
Instead of SSL 220 g of Example 1, 160 g of SSL (trade name: Poem SSL-100; manufactured by Riken Vitamin Co., Ltd.), 20 g of palm oil (trade name: RPO; manufactured by Ueda Oil Co., Ltd.) and glycerin succinic acid fatty acid ester (trade name: Except that 40 g of Poem B-10 (manufactured by Riken Vitamin Co., Ltd.) was used, the same procedure as in Example 1 was carried out to prepare 300 g of a powdery SSL preparation (Example 2; SSL content 40% by mass).

[Test Example 1]
[Measurement of degree of dispersion in water at 20 ° C.]
About the SSL formulation (Examples 1 and 2) produced in Examples 1 and 2 described above, the degree of dispersion in water at 20 ° C. was measured by the following measurement method. As a control, the degree of dispersion was also measured for commercially available SSL (commercial product A; trade name: Poem SSL-100; manufactured by Riken Vitamin Co., Ltd.). The results are shown in Table 1.

[Measuring method]
1) A 100 ml glass beaker (inner diameter 50 mm; height 70 mm) was charged with 47.5 g of water at 20 ° C., 2.5 g of a sample at the same temperature was added thereto, and a stirrer (trade name: trade name: Using a three-one motor; model: FBL-600; manufactured by Shinto Kagaku Co., Ltd .; equipped with a 38 mm diameter three-blade type stirring blade, one stage), the mixture is stirred at 500 rpm for 60 seconds to prepare a mixed solution.
2) Pour the mixed solution of 1) into a stainless steel strainer having an opening of 250 μm, and collect the residue remaining on the strainer.
3) After leaving the residue of 2) in a glass petri dish (inner diameter 70 mm; height 20 mm) and drying with hot air at 105 ° C. for 2 hours, the weight (g) of the dry matter remaining in the glass petri dish was measured, The value is defined as the degree of dispersion.

  Here, the dispersity means that the lower the value, the higher the dispersibility in water at 20 ° C. Therefore, from the results of Table 1, it is clear that the SSL preparations of Examples (Examples 1 and 2) are superior in dispersibility in non-heated water as compared to commercially available SSL preparations.

[Test Example 2]
[Evaluation test using steamed cake]
(1) Raw materials 1) Soft flour (trade name: Violet; Nisshin Flour Milling)
2) Sterilized liquid egg (trade name: Excel Egg HV; manufactured by Kewpie Tamago)
3) Super white sugar (Fuji Nippon Seika Co., Ltd.)
4) Confectionery fats and oils (trade name: Frenzy T; manufactured by Riken Vitamin Co., Ltd.)
5) Foaming emulsified fat for confectionery (trade name: Pattiglass-300; manufactured by Riken Vitamin Co., Ltd.)
6) Baking powder (trade name: BP (C); manufactured by Oriental Yeast Co., Ltd.)
7) SSL (implemented product 1, implemented product 2 and commercial product A)

(2) Blending and usage of raw materials Table 2 shows the blending ratio of steamed cakes 1 to 4 produced using the above raw materials. Here, the blending ratios in Table 2 are expressed as 100 parts by mass of flour to be used. The total amount of wheat flour (weak flour) used for the production of the steamed cake was 300 g.

  In addition, the mixing | blending ratio of Table 2 is adjusted so that the quantity of SSL added to the steamed cakes 1-3 may be about 0.2 mass part with respect to 100 mass parts of flour. As a control, SSL is not added to the steamed cake 4.

(3) Method for producing steamed cake All raw materials shown in Table 2 are put into a 5-coat vertical mixer (model: universal mixing stirrer 5DMr; equipped with a wire whipper; manufactured by Shinagawa Kogyo Co., Ltd.), and 1 minute with the mixer After stirring at low speed, the cake was stirred at high speed until the dough specific gravity reached 0.55 to obtain a cake dough. Divide the resulting cake dough into 50 g, place it on glassine paper with a diameter of 7 cm coated with silicon, put it in a steamer box (model: K-1DX; manufactured by Asami), steam it at 94 ° C for 14 minutes, and cook the steamed cake. Obtained.

(4) Evaluation of texture After cooling the steamed cake obtained in (3) at room temperature for 30 minutes, it is sealed in a polyethylene bag and stored at 20 ° C. for 3 days, and sensory evaluation is performed on the texture (moist feeling). went. Evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 3. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 4.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Poor Average score of less than 1.5

(5) Evaluation of anti-aging The steamed cake obtained in (3) was cooled at room temperature for 30 minutes, then sealed in a polyethylene bag and stored at 20 ° C. for 3 days. A test piece (50 mm x 50 mm x 20 mm) is obtained from the central portion of the steamed cake after storage, and the load (gf) when the test piece is compressed until the thickness is reduced from 20 mm to 10 mm is measured by a rheometer (model: RHEONER). II; manufactured by Yamadensha). The measurement was performed on 10 test pieces with a plunger (bottom shape: square of 50 mm × 50 mm) attached to a rheometer, a sample stage ascent rate of 1 mm / sec, and the average value was adopted. A higher value means that the steamed cake is harder and aging is progressing. The results are shown in Table 4.

  From the results in Table 4, the steamed cakes 1 and 2 to which the SSL preparations of the present invention (practical products 1 and 2) were added had a texture evaluation of “◎”, and a relatively small load was applied in the anti-aging evaluation. As shown, the softness was maintained even after 3 days from manufacture. On the other hand, with the addition of the commercially available SSL (commercial product A) and the steamed cakes 3 and 4 without the addition of SSL, the texture evaluation is “△” or less, and a relatively large load is applied in the anti-aging evaluation. The results were not satisfactory. Therefore, it is clear that the addition of the SSL preparation of the present invention exhibits an effect superior to that of adding SSL itself.

[Test Example 3]
[Evaluation test using steamed bread]
(1) Raw materials 1) Soft flour (trade name: Violet; Nisshin Flour Milling)
2) Super white sugar (Fuji Nippon Seiko Co., Ltd.)
3) Powdered maltose (trade name: Sanmart; manufactured by Hayashibara Shoji)
4) Sterilized liquid egg (trade name: Excel Egg HV; manufactured by Kewpie Tamago)
5) Fats and oils for confectionery (trade name: Frenzy T; manufactured by Riken Vitamin Co., Ltd.)
6) Swelling agent (trade name: Ispata; manufactured by Aikoku Co., Ltd.)
7) SSL (implemented product 1, implemented product 2 and commercial product A)

(2) Blending and usage of raw materials Table 5 shows the blending ratio of steamed breads 1 to 4 produced using the above raw materials. Here, the blending ratios in Table 5 are expressed as 100 parts by mass of flour to be used. The total amount of wheat flour (weak flour) used for the production of steamed bread was 300 g.

  In addition, the mixing | blending ratio of Table 5 is adjusted so that the quantity of SSL added to steamed bread 1-3 may be about 0.2 mass part with respect to 100 mass parts of flour. As a control, SSL is not added to the steamed bread 4.

(3) Method for producing steamed bread All raw materials shown in Table 5 were mixed at a low speed for 2 minutes using a 5-coat vertical mixer (model: universal mixing stirrer 5DMr; equipped with wire whipper; manufactured by Shinagawa Kogyo Co., Ltd.) A uniform batter was obtained. The obtained batter was placed in a steamer box (model: K-1DX; manufactured by Asami Co., Ltd.) in an amount of 80 g each on a 7 cm diameter glassine paper coated with silicon, and steamed at 98 ° C. for 14 minutes to obtain steamed bread.

(4) Evaluation of texture After the steamed bread obtained in (3) is cooled at room temperature for 30 minutes, it is sealed in a polyethylene bag and stored at 20 ° C. for 3 days, and sensory evaluation is performed on the texture (moist feeling). went. Evaluation was performed by 10 panelists according to the evaluation criteria in Table 6. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 7.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Poor Average score of less than 1.5

  From the results of Table 7, the steamed breads 1 and 2 to which the SSL preparations of the present invention (practical products 1 and 2) were added had a texture evaluation of “◎” and were moist even after 3 days from production. The feeling continued. On the other hand, with the addition of commercially available SSL (commercial product A) and the steamed breads 3 and 4 without the addition of SSL, the texture evaluation was “Δ” or less, and satisfactory results were not obtained. Therefore, it is clear that the addition of the SSL preparation of the present invention exhibits an effect superior to that of adding SSL itself.

[Test Example 4]
[Evaluation test with steamed buns]
(1) Raw materials 1) Soft flour (trade name: Violet; Nisshin Flour Milling)
2) Super white sugar (Fuji Nippon Seiko Co., Ltd.)
3) Swelling agent (trade name: Ispata; manufactured by Aikoku Co., Ltd.)
4) SSL (implemented product 1, implemented product 2 and commercial product A)

(2) Blending and usage of raw materials Table 8 shows the blending ratio of steamed buns 1-4 prepared using the above raw materials. Here, the blending ratios in Table 8 are expressed as 100 parts by mass of flour to be used. The total amount of wheat flour (weak flour) used for the production of steamed buns was 6.4 kg.

  Here, the blending ratio in Table 8 is adjusted so that the amount of SSL added to the steamed buns 1-3 is about 0.2 parts by mass with respect to 100 parts by mass of the flour. Moreover, as a control, SSL is not added to the steamed bun 4.

(3) Manufacturing method of steamed bun Mixing of raw sucrose and water among the raw materials shown in Table 8 in a 30-coat vertical mixer (model: Can Tho mixer HMS-30; beater equipped; manufactured by Kanto Blender Kogyo Co., Ltd.) The mixture was stirred in a bowl, and the white sugar was dissolved in water. Next, the dough obtained by mixing the mixture of the soft flour and the remaining raw materials (expansion agent and SSL) passed through a sieve into a mixer bowl at low speed for 3 minutes was laid for 30 minutes at room temperature. Subsequently, the dough is put into a wrapping machine (model: Martian CN-500; manufactured by Leon Automatic Machine Co., Ltd.), and 15 g of dough is wrapped in 25 g of candy (trade name: Tokujo Koshien; manufactured by Ikedaya Shoten). Saddle molding was performed under the following conditions. The dough after molding was placed in a steamer box (model: K-1DX: manufactured by Asami Co., Ltd.) and steamed at 100 ° C. for 13 minutes to obtain a steamed bun.
<Conditions for using the packaging machine>
Tip nozzle: φ27LL
Fixing ring: φ35LL
Agitator: S-6 speed Shutter: 5-45

(4) Evaluation of texture After the steamed bun obtained in (3) is cooled at room temperature for 30 minutes, it is sealed in a polyethylene bag and stored at 20 ° C. for 3 days, and sensory evaluation is performed on the texture (moist feeling). went. Evaluation was carried out by 10 panelists according to the evaluation criteria shown in Table 9. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 10.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Poor Average score of less than 1.5

  From the results of Table 10, the steamed buns 1 and 2 to which the SSL preparations of the present invention (practical products 1 and 2) were added had a texture evaluation of “◎”, and the food was moist even after 3 days from production. The feeling continued. On the other hand, with the addition of commercially available SSL (commercial product A) and the steamed buns 3 and 4 with no SSL added, the texture was evaluated as “Δ” or less, and satisfactory results were not obtained. Therefore, it is clear that the addition of the SSL preparation of the present invention exhibits an effect superior to that of adding SSL itself.

Claims (1)

A manufacturing method of drying a liquid composition containing sodium stearoyl lactylate and alkenyl succinate starch powdered to that steam and product-for quality-improving agent, steamed-for quality-improving agent obtained by the production method Has a dispersity measured by the following measuring method of 1.0 or less, the content of sodium stearoyl lactate is 10 to 60% by mass in 100% by mass of the quality improver for steamed products, and alkenyl succinic acid A method for producing a quality improver for steamed foods, characterized in that the content of esterified starch is 3 to 30% by mass.
[Measuring method]
1) A 100 ml glass beaker (inner diameter 50 mm; height 70 mm) was charged with 47.5 g of water at 20 ° C., 2.5 g of a sample at the same temperature was added thereto, and a stirrer (trade name: trade name: Using a three-one motor; model: FBL-600; manufactured by Shinto Kagaku Co., Ltd .; equipped with a 38 mm diameter three-blade type stirring blade, one stage), the mixture is stirred at 500 rpm for 60 seconds to prepare a mixed solution.
2) Pour the mixed solution of 1) into a stainless steel strainer having an opening of 250 μm, and collect the residue remaining on the strainer.
3) After leaving the residue of 2) in a glass petri dish (inner diameter 70 mm; height 20 mm) and drying with hot air at 105 ° C. for 2 hours, the weight (g) of the dry matter remaining in the glass petri dish was measured, The value is defined as the degree of dispersion.