JP6467573B2 - Method for producing a food material having emulsifying ability and the food material - Google Patents

Description

  The present invention relates to a method for producing a food material as an oil / fat complex and the food material, characterized in that the oil / fat raw material is reacted in a pseudo-powder state with a lipase of an oil / fat-related enzyme, and the entire reaction product is used as a food material. More specifically, a powder state holding material (powdered base material or carrier, used as a reaction field) and a reaction substrate (reaction raw material or substrate) used for maintaining the powder state of the fat and oil raw material Mix, add moderate moisture, and let the lipase of the fat and oil related enzyme act in a “pseudo-powder state” where the moisture of the powder is scattered from the pendulum region to the entire capillary region. It relates to a method of manufacturing and its food material.

  As used herein, the term emulsifying ability refers to “a dispersion composed of liquids that are incompatible with each other in an oil-in-water (O / W) type or water-in-oil (W / O) type emulsion. It means “ability to form a liquid”, and the characteristic having the emulsifying ability is referred to as “emulsification / uniform dispersion”. In the test category, the untested (untreated) group may be abbreviated as “Bnk”, the control test group may be abbreviated as “Ref”, and the test group may be abbreviated as “Exp”.

  Conventionally, enzymatic reactions are carried out in liquid, the reaction proceeds even if the substrate is at a high concentration, and when stored in the state of agricultural raw materials, the enzymatic reaction may proceed, resulting in degradation of the quality of agricultural raw materials. Was known. On the contrary, there is an example in which an enzyme agent is added during the processing of agricultural raw materials to facilitate the manufacturing operation and improve the quality of the product. In addition, methods for producing various carbohydrates and carbohydrate complexes using reverse synthesis reactions of carbohydrate-related enzymes under high substrate concentrations have been developed and put into practical use. In the case of fat and oil related enzymes, if lipase activity is present in cereals such as agricultural products, especially rice and soybeans, the degradation of the fat and oil components will proceed, and the quality of the products will deteriorate due to the oxidation of fatty acids produced by the decomposition of the fat and oil components. Because it happens, the production of lipase-deficient varieties is also being carried out.

  As a prior art, for example, in Non-Patent Document 1, when an emulsified fat-soluble component approaches and the environment around the enzyme becomes hydrophobic, the lipase lid structure opens, and the hydrophobic active center is on the outside. More “active” enzyme molecules are exposed, and a minimum amount of water must be added to the organic solvent to maintain the higher order structure required for the lipase molecule to exhibit activity. In addition, there are various types of solvents used for lipase reactions in the general organic synthesis field, but they are not necessarily effective for all lipase reactions. The types of lipases, types of substrates, and concentrations of solvents containing water It is explained that the effect of the solvent varies depending on the enzyme concentration and state, reaction temperature, reaction method (stirring conditions), reaction time, etc., and detailed examination is necessary depending on the purpose of use. Yes.

  The function of the lipase varies depending on the water content of the reaction system. In the method for producing a starch granule or cellulose powder-immobilized lipase and an oil-and-fat reactant in Patent Document 1, a lipase molecule is usually necessary for the activity to be expressed. In order to maintain the higher order structure, it is necessary to add a minimum amount of water to the organic solvent. The presence of water is essential for the function of lipase, and no reaction occurs in a system without water. In general, when the water content is 10% or more, it is advantageous for the hydrolysis reaction. When the water content is 1% or less, it is advantageous for the ester synthesis reaction or transesterification reaction. The amount of water is determined depending on the type of lipase, the type of substrate, and the reaction conditions. Explains that the reaction mode and effect are different.

  The technology of Patent Document 1 relates to a starch granule or cellulose powder-immobilized lipase obtained by binding an enzyme lipase to starch granules or cellulose powder and a method for producing the same. More specifically, lipase is added to starch granules or cellulose powder carrier. , A method of maintaining the powder state, mixing, bonding and fixing, and starch granules or cellulose powder-immobilized lipase obtained by the method, and further to this starch granules or cellulose powder-immobilized lipase, And a method for producing various types of oil-and-fat reactants by acting on the reactants such as glucose. However, this technique is a two-step production method of producing an immobilized lipase and producing an oil-and-fat reactant using the lipase, and is complicated.

  In addition, the method of manufacturing functional materials by mixing high-temperature processing in the atmosphere by mixing saccharides and food components other than saccharides in Patent Document 2, and the raw materials, using the powder as a carrier, powdered food materials This is a method for processing food materials characterized by mixing, spraying, and processing, whereby various food ingredients react in the powder or combine with the powder itself to make a food material suitable for the purpose. In addition, when powdered cellulose or powdered chitin is used as a powder carrier, various food ingredients react to form a food material according to the purpose. Examples of the carrier that can be used include glass beads, activated carbon, and resin powders.

  In this document, the present technology can be further applied to a lipase reaction. For example, if a fatty acid and a sugar alcohol as a substrate are sprayed and mixed in a powder carrier and a stationary reaction is performed at 50 to 60 ° C., a sugar-fatty acid is obtained. Esters can be produced, and the combination of substrates in the lipase reaction is replaced with dextrin and food components with hydroxyl groups such as glucose, fructose and other monosaccharides, sugar alcohols, polyphenols, steroids, etc. It is said that various glycosylated products can be obtained by utilizing the action of water, and also the transglycosylation reaction by pullulanase and isoamylase, the transglycosylation reaction by α-amylase and glucoamylase, and the transamination reaction by peptidase, It is expected to proceed efficiently because it is localized on the particle surface, and its use is also possible. It has been described.

However, in Patent Document 1, there is a description that “the surface of the carrier is used as a reaction field”, and the lipase is immobilized on the starch granules and the cellulose powder carrier while maintaining the powder state. It is explained that a method of producing a product by reacting with a carbohydrate or the like in a liquid state cannot be expected.
Furthermore, in Patent Document 2, specific conditions such as a powder carrier, a blending ratio of fatty acid and sugar alcohol, a moisture content of the powder carrier, and a lipase reaction condition are not clear.

  As another prior art, for example, there is a manufacturing method of various materials by a powdered enzyme reaction using a sugar-related enzyme, and various products are manufactured. Among them, there are many related technologies, and the lipase reaction is also an enzyme reaction, so it is basically considered the same technology.

  In the production of rice bran by koji molds, koji molds are sprayed and dispersed in steamed rice, fermented in a room, and materials are produced using enzymes produced by microorganisms. In this case, although this is an enzyme reaction, it is inoculated and fermented with Aspergillus oryzae, leading to various brewing techniques using water-containing raw materials such as solid fermentation and semi-solid fermentation. On the other hand, the method of the present invention is a technique essentially different from fermentation by koji molds, in which an appropriate amount of moisture is contained in a raw material and an enzyme is directly acted on to produce a product.

  As other prior arts, in Non-Patent Document 2, a production comparison test of miso is conducted between the use zone of the soy sauce and the addition region of the lipase preparation. It is not intended for the production of new materials.

  In addition, as an enzyme preparation for bread making, for example, there are various products such as those mainly composed of lipase as in Patent Document 3, and by using these, the quality of bread products is improved in various ways. . Various ingredients and enzyme preparations are mixed with wheat flour and the enzymes contained in the enzyme preparation for bread making are allowed to act simultaneously with the fermentation, which is partly similar to the method of the present invention. It is used for manufacturing and is essentially different from the method of the present invention, particularly in terms of manufacturing a dry powder material.

  As another prior art, Non-Patent Document 3 shows that β-amylase is added and kneaded to rice flour and reacted in the form of a cake to form a soft mochi. This method is partially similar to the method of the present invention, but is used for food production and is essentially different from the method for producing a powder material of the present invention. Furthermore, there are examples of improving the physical properties and taste by causing enzymes to act on the food itself to disrupt the tissue, but these handle the entire food. Is not allowed to react in a pseudo powder state.

  Furthermore, as other prior art, in Non-Patent Document 4, oleic acid (unsaturated fatty acid) and potato starch are reacted, but this technique is to react with lipase with as little water content as possible. In the method of the present invention, since the fatty acid is not included as a raw material to be added and the superheated steam treatment is also included as a pretreatment technique, Are different examples of research and development.

JP 2010-226966 A JP 2009-60875 A JP 2005-318833 A

Kazuko Tsuzuki: Functions of lipase and its application to food, Food science and technology, No. 45, p. 1-18 (2007) Takayuki Watanabe et al .: “Effects of seed meal, yeast and enzyme on fatty acid ethyl ester formation in rice miso”, Akita Prefectural Food Research Institute Report No. 8, p. 7-14 (2006) Akiko Sugita et al .: “About thermostable β-amylase derived from Bacillus flexus” Applied Glycoscience Volume 1 Issue 2 p. 194-200 (2011) Abstracts of Annual Meeting of Japanese Society of Applied Glycoscience 2012, p. 47 “Characteristics of oleic acid-binding starch” (September 19, 2012)

  In general, for processed and modified products, it is common practice to perform a liquid reaction when producing by enzyme treatment. After the reaction is completed, the product is taken out and concentrated and dried to produce a product. Even when an immobilized enzyme is used, it is produced by passing it through. This production method requires a large amount of water and requires a product concentration and drying process to obtain a highly stable dry product. The increase in production cost and the increase in environmental impact will affect the product price. To do. Although there is an example that can be made into a liquid product only by concentration, it is desired to make it a dry powder from the viewpoint of quality maintenance, storage, and handling. Furthermore, needs for various mixed powders are diversified, and various functionalities are required to be added to the powders.

  In general, the enzyme reaction is thought to proceed even in powder form, and the water content of starch and flour is the same as that obtained by adding enzyme to an equal mixture of sugar and reaction raw material to maintain the powder state with a sugar-related enzyme. In the case of lipase reaction, the enzyme reaction is considered to proceed in the range of 20 to 50% water content. However, the enzyme reactivity varies greatly depending on the types of starch and flour, and the applicable types are limited.

  The present inventors have further studied, searched for a food material that is optimal or suitable as a “reaction field” for lipase, and found a kind of starch and a kind of flour that are advantageous for the reaction of lipase in a simulated powder state. . Furthermore, the moisture content and food material which enhance lipase reaction were also found. Combining these conditions, the present inventors completed the present invention by intensively studying a method for producing a food material having an emulsifying ability by reducing the water content, mixing the raw materials, and leaving it at a constant temperature. It was.

  The present invention uses a powder selected from flours such as various types of starch and rice flour as a reaction site for lipase, and after mixing a suitable amount of water and liquid fat or oil, or after mixing fat and organic acid Produces a food material with emulsifying ability by reacting lipase in a pseudo-powder state with the heat-treated product, accelerating the hydrolysis reaction more than the liquid reaction, and adding emulsifying ability to the whole reaction product. To do.

  In the present invention, as described above, the optimum or preferred food material as a “reaction field” for lipase is searched for, the types of starch and flour that are advantageous for the lipase reaction are found, and moisture that enhances the lipase reaction is found. The content, oil content, organic acid content, and heat treatment conditions were found. The present invention combines these conditions to develop a method capable of producing a target product simply by reducing the water content, mixing raw materials, and allowing to stand at a constant temperature, and provides a production method and a product. It is for the purpose.

  In general, fats and oils are a general term for fatty oils and fats, and are chemically a mixture of esters (triglycerides) in which one molecule of glycerin and three molecules of fatty acid are bonded. Therefore, the fats and oils referred to in the present invention do not include free fatty acids. Further, in the present invention, the pseudo powder state means that when fats and oils are mixed with flour or starch, the powder becomes a lump and moisture does not ooze out, and drying from a wet state from the pendulum region to the capillary region does not occur. It includes those that are easy and can be easily pulverized when dried.

The present invention for solving the above-described problems comprises the following technical means.
(1) Mixing cereal flour or starch with fats and oils, and making lipase 20-20 % (W / W) moisture content and 5-50 % (W / W) fat content with respect to the flour or starch. , By reacting in a “ pseudo-powder state ” in which the moisture of the powder is scattered from the pendulum region to the entire capillary region , and hydrolyzing the fats and oils, as a fat and oil complex containing free fatty acids composed of these reaction mixtures A method for producing a food material, comprising producing the food material.
(2) The method as described in said (1) using the thing which mixed flour and starch, fats and oils, and the organic acid, and heat-processed.
(3) Further, the organic acid content is 0 to 20% (W / W) (where 0 represents more than 0) , and the heat treatment temperature in the case of using the heat treatment is 150 to 300 ° C. The method according to (2) , wherein the reaction is performed in a pseudo powder state.
(4) The flour is rice flour, thin wheat flour, or medium strength wheat flour, and the starch is potato starch, tapioca starch, glutinous rice starch, glutinous rice starch, corn starch, corn starch, wheat starch, or sago starch. The method according to (1) or (2) above.
(5) Said oil or fat is liquid or semi-solid, salad oil, rapeseed oil, soybean oil, palm oil, coconut oil, medium chain fatty acid triglyceride oil, corn oil, ben flower oil, olive oil, sesame oil or rice bran oil The method according to (1) or (2).
(6) The organic acid is citric acid, itaconic acid, DL-malic acid, L-tartaric acid, fumaric acid, adipic acid, gluconolactone, gluconic acid, lactic acid phytic acid, or acetic acid as described in (2) above the method of.
(7) The method according to (2), wherein the heat treatment is superheated steam at 150 to 300 ° C. and conduction heat transfer heating.
(8) Mixing cereal flour or starch and fats or oils, or further mixing an organic acid and performing a heat treatment , then reacting lipase in the above-mentioned pseudo powder state to obtain an oily fat complex having emulsifying ability The method according to (1) or (2) above, wherein the food material is produced.
(9) As an oil and fat complex in which the acid value (AV) is reduced by mixing cereal flour or starch, oil and fat, calcium carbonate, reacting lipase in the above-mentioned pseudo powder state and hydrolyzing the oil and fat. The method according to (1) above, wherein the food material is used.
(10) A food material as an oil and fat composite produced by the method according to any one of (1) to (7) above, sodium carbonate, potassium carbonate, calcium carbonate, calcium phosphate, potassium phosphate / potassium salt, sodium hydroxide, potassium hydroxide, or ammonia alkaline material or Karumagu S (trade name of Oriental Yeast Co., Ltd., raw dolomite, calcium, magnesium-containing material) was added over a one, and stirred and mixed, the acid value ( A method for producing a food material, wherein the food material has a reduced AV).
(11) A food material as an oil and fat complex having an acid value (AV) reduced by the method according to (9) or (10).
(12) Processed food characterized by using a food material as an oil and fat complex produced by the method according to any one of (1) to (10).
(13) A baked product characterized by using a food material as an oil and fat composite produced by the method according to any one of (1) to (10).
(14) A marine product obtained by using a food material as an oil and fat composite produced by the method according to any one of (1) to (10).
(15) A noodle product using a food material as an oil and fat composite produced by the method according to any one of (1) to (10).

Next, the present invention will be described in more detail.
The present invention relates to a mixture of cereal flour or starch and oil or fat, or a mixture of oil and fat and an organic acid, followed by heat treatment. It is characterized by producing a food material composed of these reaction mixtures by hydrolyzing fats and oils by reacting them in a pseudo powder state with an organic acid content.

  In the present invention, the pseudo-powder state is defined as a state in which the whole of the powder or starch has a predetermined moisture content and fat content, and the whole is scattered (spread) (enzymatic reaction in this state). It is called a powdery enzyme reaction), non-water-removed state, or a state where the moisture of the powder is scattered from the pendular region to the entire capillary region (= “pseudo-powder state”), and lipase is reacted in a pseudo-powder state Specifically, the lipase is a pseudo powder state in which the water content is 20 to 50% (W / W) and the fat content is 5 to 50% (W / W) with respect to the flour or starch, or further It means that the organic acid content is reacted in a pseudo powder state of 0 to 20% (W / W).

  The predetermined moisture content, fat content, and organic acid content pseudo-powder state should be adjusted to any value within the above range depending on the type of raw materials such as flour, starch, fat, and organic acid. Can be formed. In the present invention, the moisture content is 20 to 50% (W / W) and the fat content is 5 to 50% (W / W), or the organic acid content is 0 to 20% (W / W). W / W) In the case of using heat treatment, it is important that the heat treatment forms a pseudo powder state under the condition of 150 to 300 ° C. When the oil content is higher than this, the whole is difficult to disperse, difficult to be in a powder state, difficult to handle, and even after drying, a smooth powder cannot be obtained.

  The present invention mixes cereal flour or starch and fats and oils, or further mixes an organic acid and heat-treats, and then reacts lipase in the above-mentioned pseudo powder state to produce a food material having emulsifying ability. It is characterized by manufacturing. Here, the emulsification ability means “the ability to form a dispersion composed of liquids that are incompatible with each other in an oil-in-water (O / W) type or water-in-oil (W / O) type emulsion. ”And the characteristic having the emulsifying ability is referred to as“ emulsifying / uniformly dispersing ”.

  So far, after mixing flour or starch and fat or oil, or further mixing organic acid and performing heat treatment, lipase with respect to flour or starch has a predetermined moisture content, fat content and organic content. By reacting in an acid content pseudo-powder state and hydrolyzing fats and oils, production examples of the food materials for producing food materials composed of these reaction mixtures, and flour or starch and raw materials for fats and oils, There are no development examples of application of the reaction mixture obtained by the action of lipase as a food material having emulsifying ability.

  Although the raw material which can be manufactured by this invention can be used in place of the conventionally used emulsifier, since it has O / W type and W / O type emulsifying ability, for example, a baked product (bread, cake, cookie) Etc.), noodle products (rice flour udon, ramen, udon), flower paste, ice cream, coffee drinks, kneaded products, chocolate, sheep cake, confectionery using rice cake, seasonings, tablets, etc. It is expected that it can be used in place of an emulsifier.

  The types of lipase-based enzymes are very large from an academic perspective, and EC numbers (enzyme number, Enzyme Commission numbers), EC. 3. -(Hydrolase), EC. 3.1. -(Ester hydrolase), EC. 3.1.1. -(Carboxyl ester hydrolase), EC 3.1.1.3 Triacylglycerol lipase [EC 3 Hydrolases, EC 3.1 Acting on Ester Bonds, EC 3.1.1 Carboxylic Ester Hydrolases, EC 3.1 1.3 triacylglycerol lipase], and triacylglycerol lipase is found in various microorganisms and has become a huge number (http://www.brenda-enzymes.info/php/result_flat). .Php4? Ecno = 3.1.1.3).

In the “List of Existing Additives”, No .: 305 Name: Phospholipase Product Name / Alias: Phosphatidase Lecithinase Base / Production / Essential: From animal pancreas or cruciferous cabbage ( Brassica oleracea LINNE), cold to room temperature those obtained by extraction with water, or filamentous fungi (Aspergillus oryzae, Aspergillus niger), Basidiomycetes (Corticium), actinomycetes (Actinomadura, Nocardiopsis) or from the culture medium of the bacteria (Bacillus), when cold-room temperature during water , Sterilized, concentrated at cold to room temperature, or obtained by precipitation or fractionation with water-containing ethanol or water-containing acetone, after resin purification, al Those treated with Li aqueous solution, there.

Furthermore, number: 349 name: lipase product name / alias: lipolytic enzyme abbreviated name or similar name: esterase base, production method, essence: extracted from animal or fish organs, or under the tongue of animals with cold to warm water and those obtained or filamentous fungi (Aspergillus awamori, Aspergillus niger, Aspergillus oryzae, Aspergillus phoenicis, Aspergillus usamii, Geotrichum candidum, Humicola, Mucor javanicus, Mucor miehei, Penicillium camembertii, Penicillium chrysogenum, Penicillum roquefortii, Rhizo ucor miehei, Rhizopus delemar, Rhizopus japonicus , Rhizopus miehei, Rhizopus niveus, Rhizopus oryzae), actinomycetes (Streptomyces), bacteria (Alcaligenes, Arthrobactor, Chromobacterium viscosum, Pseudomonas, from Serratia marcescens) or culture of yeast (Candida), Cold It is obtained by extraction with water at the time to time of low temperature, sterilized, concentrated at time of cold to room temperature, or obtained by precipitation or fractionation with ethanol, hydrous ethanol or acetone, a.

  Regarding commercial products, there is a survey result of the Enzyme Research Unit, National Food Research Institute, National Agriculture and Food Research Organization, which was surveyed in June 2011 (http://www.nfri.affrc.go.jp). /Yakudachi/koso/3_shishitu3_1.index.html).

Enzyme preparations used as lipases in the present invention are those manufactured by Amano Pharmaceutical (present Amano Enzyme Co., Ltd.) in 1998 and the following L1 to L6 manufactured in 2010. The present inventors In these, it has been confirmed that these have the same effect.
L1: Lipase F-AP15, 1998
L2: Lipase M “Amano” 10, 1998
L3: Lipase A “Amano” 6, 2010 Lipase: 48.0% Food material: 52.0%
L4: Lipase AY “Amano” 30G, 2010 Lipase: 20.0 Guar gum: 0.04 Food material: 79.6
L5: Lipase R “Amano”, 2010 Lipase: 20.0 Food material: 80.0 (Part of the raw material contains gelatin)
L6: Lipase G “Amano” 50, 2010 Lipase: 50.0 Food material: 50.0 (Part of the raw material contains gelatin)

  50 mg of each enzyme powder was weighed, water was added to 1% (W / W) (5 mL), and the enzyme activity was measured for those dissolved. The lipase activity measurement method was as follows. That is, as a coloring reagent solution, a phenolphthalein solution: 1 g dissolved in 100 mL of 95% (V / V) ethanol (abbreviated as F solution), saturated solution of potassium hydrogencarbonate (abbreviated as K solution), Was used.

  50 μL of soybean oil + 50 μL of each enzyme solution and Ref stirred 50 μL of soybean oil + 50 μL of water and reacted in a closed system at 45 ° C. for 1 hour. After the reaction, 2.5 mL of ethanol + 5 mL of water were added, and 50 μL of F solution + 50 μL of K solution were added. In addition, judging from the pink color intensity and the size of the oil droplets on the liquid surface layer, L4 (white turbidity, almost no oil droplets), L1 (white turbidity, few oil droplets), L5, L2, L3 and L6 (oil droplets increased in this order and ranged from 2.3 mm to 5.6 mm). The activity of other lipase preparations was tested and confirmed using this method. These enzyme solutions are expressed as, for example, L4 enzyme solution.

  As an analysis method, an “astaxanthin method” (abbreviated as ASSO method) developed by the present inventors and an acid value (AV) and peroxide value (POV) measurement method were used. In the ASSO method, a food additive manufactured by Yamaha Motor Co., Ltd., a hematococcus alga pigment preparation, “pure aster oil 80” (astaxanthin content of 8.0% (W / W) or more) is used, and 100 mg thereof is taken. A solution prepared by adding 10 mL of salad oil and dissolving it by shaking was used at room temperature.

  The emulsifying ability of the material prepared by the method of the present invention was visually observed for the degree of coloring in the ASSO method, and compared with water, no treatment, and a control test group to determine whether the emulsifying ability was superior or inferior. When comparing with commercially available emulsifiers, “If the HLB value is about 3-6, part of it is dispersed in water, and the emulsifier of the W / O emulsion, and if the HLB value is about 10-13, it is translucently dissolved in water. , Dispersed and used as an emulsifier for O / W emulsions "(http://www.mfc.co.jp/product/nyuka/ryoto_syuga/list.html Mitsubishi Chemical Foods, Inc.) [Ryoto sugar ester (powder) sugar ester S-370] and [Ryoto sugar ester (powder) sugar for W / O type sucrose Using ester S-570], with [Ryoto sugar ester (powder) sugar ester S-1170] for the O / W type, it was compared with the material prepared in the present invention.

  In the measurement procedure, 250 mg of the raw material prepared in the present invention and 50 mg of a commercially available emulsifier are weighed in a vial, 5 mL of distilled water and 50 μL of ASSO are added, and the mixture is vigorously shaken and stirred 50 times or more by hand. After centrifugation at 1,660 × g for 10 minutes, gently add 3 mL of n-hexane, and further centrifuge at 1,660 × g for 10 minutes to avoid disturbing the n-hexane layer. Mix gently with a pipette to disperse the precipitate, and gently remove 3 mL of the dispersed liquid aqueous layer, add 3 mL of n-hexane, and vigorously shake and stir 50 times or more.

  After centrifugation at 1,660 × g for 10 minutes, 2 mL of the n-hexane layer is gently taken and the absorbance at 470 nm is measured with a spectrophotometer. The experimental example is as shown in FIG. 1. When the rice flour material is 250 mg and the commercially available emulsifier is 50 mg, the rice flour material according to the present invention is 1, the upper fresh powder is 0.35, and the commercially available emulsifier. S-170 was 0.057, S-570 was 0.16, and water was 0.088. Under these conditions, the rice flour material prepared by the method of the present invention exhibited high emulsifying ability and uniform dispersibility.

  FIG. 1 shows the emulsifying ability of various emulsifiers measured by the ASSO method. In FIG. 1, Bnk is an untreated section (cell blank), 1 is a rice powder having an emulsifying capacity prepared by the method of the present invention, 2 is an upper powder, 3 is Mitsubishi Chemical Foods Sucrose Fatty Acid S-170, 4 Is the case of Mitsubishi Chemical Foods Sucrose Fatty Acid Ester S-570 (in the case of Mitsubishi Chemical Foods Sucrose Fatty Acid Ester S-1170, it cannot be measured due to gelation), and [Water] is the case of water.

  In the AV measurement method, 250 mg of a sample (powdered form) or 50 mg or 50 μL in the case of oils and fats is taken into a vial, added with 2.5 mL of ethanol, stirred and shaken, then added with 5 mL of water, and a phenolphthalein solution (phenolphthalein solution). Rain-ethanol solution: 1 g of phenolphthalein dissolved in 100 mL of 95% (V / V) ethanol was added in 50 μL, and 1 N sodium hydroxide aqueous solution (abbreviated as Na solution) was added 10 μL at a time. The amount of color development was determined.

  When the color development was weak, 10 μL of sodium hydroxide aqueous solution was further added to obtain a clear color development amount, and the intermediate point was defined as the color development point. In addition, when the phenolphthalein solution was colored at the time when it was added, 10 μL each was added to determine the amount of disappearance of the phenolphthalein coloration. In the case of AV measurement, since potassium hydroxide is usually used, if the value with sodium hydroxide is multiplied by 1.4, it can be converted to the value with potassium hydroxide. In addition, since the acid value is defined as “mg of potassium hydroxide necessary for neutralizing free fatty acid present in 1 g of fat and oil”, when measuring 50 mg of fat and oil, Na liquid is necessary. AV is determined by the amount (μL) × 1.12.

Next, test examples are shown.
[Test Example 1]
(1) About the difference in enzyme reaction in the simulated powder state depending on the type of sugar Soybean oil and 1% (W / W) distilled aqueous solution of enzyme type (enzyme solution: L4 [= lipase AY “Amano” 30G]) Use), the concentration was fixed, and the sugar type was changed, and the emulsifying ability by the enzyme reaction in the pseudo powder state was examined. As sugars, monosaccharides, oligosaccharides, sugar alcohols, starches, polysaccharides are prepared. As monosaccharides and oligosaccharides, glucose, fructose, maltose / H ₂ O, trehalose, sucrose, lactose, sun oligo 5. 6, monosaccharide alcohol (erythritol), 6 monosaccharide alcohol (sorbitol), 5 monosaccharide alcohol (xylitol), 6 monosaccharide alcohol (mannitol) were used as sugar alcohols.

  Monosaccharides, oligosaccharides, sugar alcohols, 250 mg each were taken in a vial, 50 μL soybean oil and 50 μL enzyme solution were added, stirred and mixed, and allowed to react at 45 ° C. overnight (15 hours) in a closed system. In a closed system, it was deactivated at 105 ° C. for 30 minutes, and 5 mL of water was added and observed. As a result of visual measurement of the emulsification ability with the addition of 50 μL of ASSO, no monosaccharide or sugar alcohol showing emulsification ability was found under these conditions.

Moreover, the following 1-20 things were used as starch and polysaccharide type | system | group.
1. Corn starch αβ DE10 (corn starch degradation product)
2. Branch D DE8 (Decomposed corn starch)
3.糯 A DE5 (Decomposed corn starch)
4). Soluble starch (Starch soluble, MERCK)
5. Amylose A, derived from corn starch, molecular weight of about 2900 (Nacalai Tesque)

6). Amylose molecular weight about 16,000 (Nacalai Tesque)
7). Amylopectin (Nacalai Tesque)
8). Joshin flour 9. Flour WFL (light flour)
10. WFM (medium flour)

11. WFS (strong flour)
12 12. Wheat starch Sticky rice starch (Motil B)
14 Sticky rice starch (fine snow)
15. Corn starch

16.糯 Corn starch17. Tapioca starch 18. Sweet potato starch19. Potato starch20. Cellulose powder (for food addition)

  In the actual production of the reaction product, the ease of handling of the raw materials is required, so the ease of handling during stirring and mixing of the starches and polysaccharides of the above 1 to 20 was compared. Particularly easy to handle were 6: amylose, 14: glutinous rice starch, 16: glutinous corn starch, and 20: cellulose powder, which could be well mixed in a wet powder form. 5: Amylose A, 8: Umeshin flour, 12: Wheat starch, 13: Sticky rice starch, 15: Corn starch, 17: Tapioca starch, 19: Potato starch, Ref, Bnk are also scattered, in a pseudo powder state This was considered appropriate for the enzymatic reaction. Other than these, there were adhesion and stickiness, and it was difficult to mix. That is, 5, 6, 8, 12, 13, 14, 15, 16, 17, 19, and 20 were excellent as a carrier for an enzyme reaction in a pseudo powder state.

  Take 250 mg each of starch and polysaccharides in a vial, add 50 μL of soybean oil and 50 μL of enzyme solution, stir and mix, react in a closed system overnight (15 hours) at 45 ° C., and react in a closed system at 105 ° C., 30 After inactivation treatment for 5 minutes, 5 mL of water was added, and the liquid surface layer, liquid layer, and precipitation layer were observed. As a result of visual measurement of the emulsifying ability with addition of 50 μL of ASSO, as shown in FIG. 2A, 3-8 showed the most excellent emulsifying ability as shown in FIG. 2A (3-8 is carbohydrate 8: top This means fresh powder. In this 3-8, no ASSO separation layer was observed on the surface layer, the precipitation layer was colored, and the liquid layer was also colored and cloudy. This is the most excellent emulsifying ability, that is, emulsifying property and uniform dispersibility. It shows that it is. Although emulsifying ability is also observed in 3-9 to 20, when these samples are heat-treated in a boiling water bath, as shown in FIG. 2B, ASSO is separated into a surface layer in 3-11, 12, 19, and 20, Emulsification and uniform dispersibility are shown to disappear by high temperature treatment.

  FIG. 2A is a visual observation of the emulsification ability by the ASSO method after the enzyme reaction and deactivation treatment in a pseudo powder state. In the ASSO method, after ASSO was added, the mixture was shaken and stirred and allowed to stand at room temperature for 30 minutes. FIG. 2B shows the sample of FIG. 2A, which was dissolved in a boiling water bath for 10 minutes while stirring in a closed system, and left overnight (15 hours) at room temperature. Summing up the above results, the emulsification reaction was demonstrated in an enzyme reaction in a pseudo powder state using 3-8, 9, 10, 13, 14, 15, 16, 17, 18 as a carrier. -8 was excellent.

  In more detail, in FIG. 2A, almost no ASSO layer is observed on the liquid surface, indicating that ASSO, that is, astaxanthin-containing salad oil is dispersed in the liquid phase and fixed in the water-insoluble phase. ing. Moreover, in the starch of 13-18, it gelatinizes by heat processing, and it has shown that ASSO has disperse | distributed in the gel, ASSO is partly isolate | separated by hydration, but a certain amount of emulsification ability is shown. According to the observation results in FIG. 2, 8 upper flour is the top material, 9 light wheat flour, 10 medium wheat flour, 11 strong wheat flour, 12 wheat starch is the middle wheat flour, and other materials are It is evaluated as a low-grade material.

  FIG. 3 shows the emulsifiability and uniform dispersibility of Ref (control test group) and Bnk (untreated group) using corn starch and soybean oil. R1 is corn starch 250 mg + soybean oil 50 μL, R2 is corn starch 250 mg + enzyme solution 50 μL, and R3 is corn starch 250 mg + water 50 μL, which is Ref · Bnk. 3-15 is an enzyme reaction test section. All were allowed to stand in a closed system at 45 ° C. for 15 hours, and then examined by the ASSO method. The left side of FIG. 3 is an observation result after shaking and stirring after adding ASSO and left at room temperature for 30 minutes, and the right side of FIG. 3 is an observation result after stirring and dissolving in a boiling water bath for 10 minutes in a closed system. is there.

  As a result of the same treatment of corn starch ± soybean oil and corn starch + enzyme solution as Ref · Bnk, as shown in FIG. 3, the emulsifiability and uniform dispersibility when treated at room temperature are as follows. It was excellent at.

  Regarding wheat flour, commercially available thin, medium and strong flours were used, and shinshin was used as the Ref. FIG. 4 shows the possibility of conversion to flour having emulsifying ability by lipase reaction of three kinds of wheat flour. LM of wheat flour (in contrast to Kaminshin flour), commercially available thin wheat flour (L), medium wheat flour (M), strong wheat flour (S), Kaminshin flour (R) at 45 ° C in a closed system, After reacting for 1 hour and deactivation treatment at 105 ° C. for 30 minutes in a closed system, 50 μL of ASSO was added and shaken and stirred, and the coloration after standing overnight at room temperature (15 hours) was observed.

  As a result, as shown in FIG. 4, in the test section Exp, the upper fresh flour exhibits an extremely excellent emulsifying ability, in Ref, LR thin wheat flour≈RR rice flour is good, in Bnk, LB thin wheat flour is good, The result was obtained. This indicates that the wheat flour itself exhibits a certain degree of emulsifying ability, but is inferior to the enzyme-treated upper fresh flour.

  Bnk is 250 mg of each sample itself, Ref is 250 mg of each sample + 50 μL of rice oil + 50 μL of water, Exp is 250 mg of each sample + 50 μL of rice oil + 1% (W / W), and the concentration of L4 enzyme solution is 50 μL. Each sample is as follows.

LB: Thin wheat flour Bnk
MB: Middle strength flour Bnk
SB: Powerful flour Bnk
RB: Upper fresh powder Bnk

LR: Thin wheat flour Ref
MR: Middle strength flour Ref
SR: Strong flour Ref
RR: Kaminshin Powder Ref

L: Light wheat flour Exp
M: Medium strength flour Exp
S: Powerful flour Exp
R: Kamisin Powder Exp

Next, the expression of emulsifying ability was examined when the upper fresh powder was enzymatically reacted in various powder conditions under various conditions. FIG. 5 shows the requirements involved in the expression of emulsifying ability of the upper fresh powder. That is, samples 1 and 3 to 7 are as follows.
1. Top fresh powder 250mg + soybean oil 50μL + 1% concentration L4 enzyme solution 50μL
3. Top fresh powder 250mg + Soybean oil 50μL + Water 50μL
4). Top fresh powder 250mg + soybean oil 50μL
5. Top fresh powder 250mg + water 50μL + L4 enzyme solution 50μL
6). Top fresh powder 250mg + water 50μL
7). Top fresh powder 250mg

  To the above mixture, 5 mL of water and 50 μL of ASSO were added, shaken and stirred, and allowed to stand at room temperature for 10 minutes. [Water] is obtained by adding 50 μL of ASSO to 5 mL of water, stirring with shaking, and allowing to stand at room temperature for 10 minutes. As a result, as shown in FIG. Excellent emulsification ability was expressed only in, and soybean oil and lipase were essential for the expression of emulsification ability. The reaction conditions here were set at 45 ° C. overnight in a closed system (15 h), and then deactivated at 105 ° C. for 30 minutes in a closed system.

[Test Example 2]
(2) About the difference of the enzyme reaction in the pseudo-powder state by the kind of fats and oils Examination of the kind of fats and oils was performed using commercially available liquid fats and oils. The organic acid components oleic acid, DHA, and EPA are not included in the scope of the present invention.

  To 250 mg of the upper fresh powder, 50 μL of liquid oil and fat and 50 μL of L4 enzyme solution having a concentration of 1% (W / W) were added and mixed with stirring. The reaction was carried out in a closed system at 45 ° C. for 15 hours, and the emulsifying ability was visually observed. Since palm oil and palm oil were soft solids, 50 mg was taken out and added with a spatula. In addition, solid fats and oils, such as hydrogenated oil, did not advance the enzyme reaction in the pseudo powder state which is the conditions of the present invention.

Each sample is as follows.
F1: Salad oil F2: Rapeseed oil F3: Soybean oil F4: Palm oil F5: Palm oil F6: Medium chain fatty acid triglyceride oil F9: Corn oil F10: Beni flower oil F11: Olive oil F12: Sesame oil F13: Rice oil

  FIG. 6 shows the expression of emulsifying ability by enzyme reaction in a simulated powder state of various commercially available oils and fats. In FIG. 6, after the reaction, the upper part is ASSO added and shaken and stirred for 30 minutes at room temperature, and Ref was added with 50 μL of water instead of fat and oil and shaken and stirred for 30 minutes at room temperature. It was left still. The middle stage is the one after adding ASSO after the reaction and stirring with shaking and standing overnight at room temperature. [Water] is the one with 50 mL of ASSO added to 5 mL of water and shaking and stirring, and then allowed to stand at room temperature for 30 minutes. It is. The lower part is a sample in which the middle part is heated and dissolved in a boiling water bath for 10 minutes, allowed to cool, and centrifuged at 1,660 × g for 10 minutes. [Water] is obtained by adding 50 μL of ASSO to 5 mL of water. In addition, the mixture was shaken and stirred and allowed to stand at room temperature for 30 minutes.

  As a result, all liquid oils and fats used (including pastes) showed emulsifying ability. Particularly, those having excellent emulsifying ability are F12 and F13. As shown in the lower part of FIG. 6, after the sample was heated and dissolved in a boiling water bath and centrifuged, the ASSO remained in the liquid surface layer. Was negligible.

[Test Example 3]
(3) About the difference of the enzyme reaction in the pseudo-powder state by rice oil, various starches, and flour The result of having examined AV using various starches and flour is shown in FIG. Each test section was made up of the following combinations of ingredients and materials.

FL: Rice oil 50 μL + L4 enzyme solution 50 μL + water 50 μL
RP: upper fresh powder + rice oil 50 μL + L4 enzyme solution 50 μL
NGRS: Sticky rice starch 250 mg + rice oil 50 μL + L4 enzyme solution 50 μL
GRS: Sticky rice starch 250 mg + Rice oil 50 μL + L4 enzyme solution 50 μL
CS: Corn starch 250 mg + rice oil 50 μL + L4 enzyme solution 50 μL
WCS: corn starch + rice oil 50 μL + L4 enzyme solution 50 μL
PS: potato starch + rice oil 50 μL + L4 enzyme solution 50 μL
WFL: wheat flour + rice oil 50 μL + L4 enzyme solution 50 μL
WS: wheat starch + rice oil 50 μL + L4 enzyme solution 50 μL
TS: tapioca starch + rice oil 50 μL + L4 enzyme solution 50 μL
CEL: Cellulose + rice oil 50 μL + L4 enzyme solution 50 μL

  When mixing and mixing the ingredients and materials in these test sections with a mini spatula, the mixing difficulty is RP and WS that are extremely easy to mix, CS, WCS, and CEL are easy to mix, and NGRS and GRS are bulky. It was difficult to mix, and PS and TS had a strong tendency to adhere and mixing was difficult. WFL was able to form the dough completely.

  After stirring and mixing, the mixture was reacted at 45 ° C. for 1 hour in a closed system, deactivated at 105 ° C. for 30 minutes, measured, and AV was calculated from the amount (μL) of K solution colored with F solution. In FIG. 7, the acid value (AV) by the hydrolysis reaction of fats and oils by various starches, flours, etc. is shown. AV was high for Kaminshin flour, potato starch and tapioca starch, and relatively high AV was also observed for glutinous rice starch, glutinous rice starch, corn starch, corn corn starch and wheat starch. Rice flour was extremely effective as a reaction site, and reaction efficiency varied greatly depending on the types of starch and flour. (In FIG. 3, the reason why the expression of emulsifying ability was inferior with potato starch was presumed that although the hydrolysis of fats and oils proceeded, the reaction product was not in a state showing emulsifying ability).

[Test Example 4]
(4) Effect of moisture in enzyme reaction in simulated powder state Regarding the effect of moisture in enzyme reaction in simulated powder state, corn starch 250 mg + L4 enzyme powder 1 mg + soybean oil 50 μL + water 0,5, dried at 105 ° C. for 2 hours. The test group to which 10, 25, 50 μL was added was defined as P0 to P50, and corn starch 250 mg + 1% concentration L4 enzyme solution 50 μL + soybean oil 50 μL + water 0, 50, 100, 200, 500 μL, 1 mL, 2.5 mL, 5 mL were added. The test area was set to W0 to W5m, and the whole amount was thoroughly stirred and mixed with a mini spatula, then sealed, reacted at 45 ° C overnight (15 hours), inactivated at 105 ° C for 30 minutes, and subjected to AV measurement. The expression of enzyme activity was examined.

FIG. 8 shows the influence of moisture on the enzyme reaction in the pseudo powder state.
The results of observing the state of the sample when stirring and mixing the sample before the reaction are as follows.
P0 to P50: Pendular state powder W0 to W50: Pendular state powder W100: Capillary state powder W200: Slurry state with low fluidity
W500 to W5m: In a slurry state W200 or higher with high fluidity, the added oil droplets were in a state of floating on the liquid surface.

  After terminating the reaction and deactivation treatment, 2.5 mL of ethanol was added to these samples, and water was added so that the total amount of water was 5 mL. Oil droplets observed on the liquid surface were P0 to P10 and W500 to W5 m, indicating that the reaction did not proceed in these test sections. The apparent moisture content in each test section is 0% for the moisture content in the dried starch powder and 10% (W / W) for the moisture content in the dried untreated starch powder. When the amount is calculated as 50 μL, P0, P5, P10 and P25 are 14% (W / W), 15, 17, 20% (W / W), W0, W50, W100 and W200 are 21% (W / W). W), 30, 39, 45, 50% (W / W), and in the test section containing more water, it became a suspension. AV was high at a moisture content of 20 to 50% (W / W), and it was shown that the enzyme reaction value proceeded very efficiently, particularly with P25 to W200 in a pseudo powder state.

  The raw material produced by the method of the present invention contains a large amount of free fatty acids and therefore has a high AV. However, it was considered that POV hardly increased even when this material was stored for a long period of time, and that the fatty acid did not deteriorate. Free fatty acids are gaining attention as components that are also involved in taste, taste, and functionality, and among food additives, designated additives (revised on October 26, 2007), number 152, product name, fatty acids, and Has been.

  On the other hand, in the “Regulations on the Oxidation of Oil”, for instant noodles (fried noodles), the fat and oil contained in the noodles must not have an AV higher than 3 or a peroxide value (POV) higher than 30. In a confectionery treated with oil (oil content of 10% (W / W) or more), POV is 30 or less and AV is 5 or less, or AV is 3 or less and POV is 50 It is supposed to be the following.

  In order to obtain a material having an AV of 3 or less, the material produced by the method of the present invention is composed of components such as soda ash, sodium carbonate, potassium carbonate, calcium carbonate, calcium phosphate, potassium phosphate / potassium salt, sodium hydroxide, AV can be lowered by adding a calculated amount of alkaline material such as potassium hydroxide or ammonia or Calmag S (trade name: Oriental Yeast Kogyo Co., Ltd., raw material dolomite: calcium and magnesium-containing material) and stirring and mixing. .

  Furthermore, in order to suppress the increase in POV, a monosaccharide having a reducing end, glucose, fructose and the like may be mixed with stirring. The mixing ratio of the monosaccharide for suppressing POV increase is 0.1 to 10 for starch and flour. % (W / W), and the amount added may be adjusted depending on the desired taste quality.

  The addition rate of the alkaline material, which is a food material that may reduce or suppress AV, may be adjusted by AV, and if it is a normal fat, the AV is calculated from the molecular weight of free fatty acid (molecular weight of oleic acid 282). Since it is about 200, in the case of sodium carbonate, the required amount is 376 mg per g of fully hydrolyzed fat and oil, calculated from its molecular weight. In addition, when storing for a long time in a mixed alkaline material, it will be colored, so it is recommended that it be used up within a few weeks after mixing.

The present invention has the following effects.
(1) By subjecting cereal flour or starch to a mixture of fats or oils, or a mixture of fats and oils and an organic acid, followed by heat treatment, lipase is subjected to an enzymatic reaction in a simulated powder state to hydrolyze the fats and oils. The entire reaction product can be used as a food material.
(2) Rice flour, weak wheat flour, medium wheat flour as starch, potato starch, tapioca starch, sticky rice starch, sticky rice starch, corn starch, straw corn starch, wheat starch, or sago starch as cereals, mimicking lipase The whole reaction product can be used as a food material by an enzyme reaction in a powder state.
(3) The lipase is a pseudo-powder state with a moisture content of 20 to 50% (W / W) and fat and oil content of 5 to 50% (W / W), or an organic acid content. Is 0 to 20% (W / W), and when heat treatment is used, the whole reaction product can be used as a food material by performing an enzyme reaction in a pseudo powder state where the heat treatment is performed at 150 to 300 ° C.
(4) As fats and oils, lipase is used by using liquid to semi-solid salad oil, rapeseed oil, soybean oil, palm oil, palm oil, medium chain triglyceride oil, corn oil, bean flower oil, olive oil, sesame oil, or rice bran oil. An enzyme reaction can be performed in a simulated powder state to obtain a food material.
(5) A food material having emulsifying ability can be produced by mixing fats and oils with cereal flour or starch and subjecting lipase to an enzyme reaction in a pseudo-powder state.
(6) Rice flour, thin wheat flour, medium wheat flour, as starch, glutinous rice starch, glutinous rice starch, corn starch, corn starch, tapioca starch, or sweet potato starch are used, and lipase is allowed to undergo an enzyme reaction in a pseudo powder state. Thus, an emulsifiable material can be produced.
(7) As an organic acid, citric acid, itaconic acid, DL-malic acid, L-tartaric acid, fumaric acid, adipic acid, gluconolactone, gluconic acid, lactic acid phytic acid, or acetic acid is used, preferably citric acid is used. The lipase can be enzymatically reacted in a simulated powder state to produce an emulsifiable material.
(8) The superheated steam at 150 to 300 ° C. and conductive heat transfer heating are used as the heat treatment temperature, preferably superheated steam, and the lipase can be enzymatically reacted in a pseudo powder state to produce an emulsifiable material.
(9) Alkaline materials such as sodium carbonate, potassium carbonate, calcium carbonate, calcium phosphate, potassium phosphate / potassium salt, sodium hydroxide, potassium hydroxide, or ammonia, or calmag S (trade name, manufactured by Oriental Yeast Co., Ltd., raw material dolomite: calcium and magnesium-containing material) is added and mixed by stirring to obtain a food material with reduced AV.
(10) The whole reaction product can be used as a food material by mixing fat and calcium carbonate with cereal flour or starch, allowing lipase to undergo an enzymatic reaction in a simulated powder state and hydrolyzing the fat.
(11) A food material produced by the method described in (1) to (10) and a processed food utilizing its emulsifying ability can be produced.
(12) A baked product (bread, cake, cookie, etc.) using the food material produced by the method described in (1) to (10) can be produced.
(13) A fishery paste product using the food material produced by the method described in (1) to (10) can be produced.
(14) Noodles (rice flour udon, ramen, udon) with no existing emulsifiers that have been conventionally used using the food material produced by the method described in (1) to (10) can be produced.

The emulsifying ability of various emulsifiers measured by the ASSO method is shown. After the enzyme reaction and deactivation treatment in the pseudo powder state, the result of visual observation of the emulsification ability by the ASSO method (FIG. 2A), the sample of FIG. 2A was dissolved in a boiling water bath for 10 minutes while stirring in a closed system. FIG. 2B shows the result of standing overnight (15 hours) at room temperature. The emulsifiability and uniform dispersibility of Ref and Bnk using corn starch and soybean oil are shown. The possibility of conversion to flour having emulsifying ability by lipase reaction of three kinds of wheat flour is shown. The requirements relating to the emulsifying ability of the upper powder are shown. The expression of the emulsification ability by the enzyme reaction in the pseudo-powder state of various commercially available oils and fine powders is shown. The AV value is shown by hydrolysis reaction in a quasi-powder state of lipase with rice oil and various starches and flours. The influence of moisture on the enzyme reaction in a simulated powder state is shown. The measuring method of the capability that the emulsification ability rice flour adsorb | sucks oil by the hexane extraction astaxanthin method (Hex-ASSO method) is shown. The relationship between lightness, recovery rate, emulsification ability and SHS treatment conditions of emulsifying rice powder is shown. The relationship between SHS process, lipase process, and emulsification ability is shown. The HPLC result of the sugar composition analysis in the water-soluble fraction of the emulsification ability rice flour which carried out SHS processing is shown. The lipid composition of the emulsification ability rice flour by GLC is shown. The superheated steam (SHS) treatment and lipase treatment conditions are shown. A method for measuring the hardness of bread is shown. The bulge of the bread which added emulsification ability rice flour is shown. The hardness during preservation | save of the bread internal phase which added emulsification ability rice flour is shown. The rate of increase in hardness during frozen storage of a casing koji to which emulsifiable rice flour is added is shown. The amount of water separation during freezing storage of the casing koji to which the emulsifying ability rice flour is added is shown. An expanded view of the aluminum foil bag is shown. The prototype noodles (left: udon, right: ramen) are shown. Show the scenery in the bowl of udon. Show udon with boiled rice. The breaking strength of rice flour udon with emulsifying ability rice flour is shown. The breaking strength of ramen (boiled for 1.5 minutes) is shown.

  EXAMPLES Next, although an Example demonstrates this invention concretely, this invention is not limited at all by these Examples.

[Production of food materials by hydrolyzing (hydrolyzing) fats and oils]
As raw materials, 10 g of commercially available fine powder, 2 mL of rice bran oil, 2 mL of 0.1% (W / W) L4 enzyme solution are placed in a PYREX (registered trademark) 100 mL pressure bottle, stirred and mixed with a medium-sized spatula, and sealed. Then, the enzyme reaction was performed in a pseudo powder state at 45 ° C. for 4 days. After completion of the reaction, the stopper is opened and treated at 105 ° C. for 1 hour in a heat dryer, dried at the same time as sterilization, and converted into a moist powder preparation (this preparation is abbreviated as RPFL). It was.

  RPFL was slightly colored yellow, AV was 195 and POV was 1 or less. A powder preparation having AV of 50 and POV of 1 or less was obtained in the same manner, except that commercially available thin wheat flour or medium wheat flour was used instead of the upper fresh flour.

[Production of food materials by hydrolyzing (hydrolyzing) fats and oils]
As raw materials, 10 g of potato starch, 2 g of palm oil, 2 mL of 0.1% (W / W) L4 enzyme solution are placed in a PYREX (registered trademark) 100 mL pressure bottle, stirred and mixed with a medium-sized spatula, and sealed. The enzyme reaction was performed in a pseudo powder state at 45 ° C. for 4 days. After completion of the reaction, the stopper was opened and treated at 105 ° C. for 1 hour in a dry heat oven, dried simultaneously with sterilization, and converted into a moist powder preparation. This preparation was white, AV was 195 and POV was 1 or less.

  A similar powder preparation was obtained in the same manner except that tapioca starch was used instead of potato starch. Further, instead of potato starch, glutinous rice starch, glutinous rice starch, corn starch, corn starch, wheat starch, or sago starch are used, and AV is obtained in 130, 145, 145, 100, 155, and 190 powder preparations, respectively. It was. In addition, POV was 1 or less in all the preparations.

[Production of food materials by hydrolyzing (hydrolyzing) fats and oils and types of fats and oils]
As raw materials, top fresh powder 10 g, salad oil 2 mL, 0.1% (W / W) L4 enzyme solution 2 mL is put in a PYREX (registered trademark) 100 mL pressure bottle, stirred and mixed with a medium-sized spatula, sealed, The enzyme reaction was performed in a pseudo powder state at 45 ° C. for 4 days. After completion of the reaction, the stopper was opened and treated at 105 ° C. for 1 hour in a dry heat oven, dried simultaneously with sterilization, and converted into a moist powder preparation. This preparation was slightly white-yellow, AV was 195, and POV was 1 or less.

  In the same manner, except that rapeseed oil, soybean oil, coconut oil (2 g), medium chain fatty acid triglyceride oil, corn oil, bean flower oil, olive oil, or sesame oil were used instead of salad oil, Obtained. It should be noted that the oils and fats of seafood and livestock can be applied as long as they are liquid, mud, and lard, and even the powdered hardened oil can be partially decomposed although the oil decomposition rate is low.

[Limitation of water content and fat and oil content; The water content of ordinary rice flour was about 14%, but the upper fresh flour used here was calculated as 10%. ]
As raw materials, commercial fresh powder 10g, koji oil 2mL, 0.1% (W / W) L4 enzyme solution 2mL is put in PYREX (registered trademark) 100mL pressure bottle, distilled water 0, 2mL, 4mL, 8mL Was added to make the water content 21 to 50%, stirred and mixed with a medium-sized spatula, tightly plugged, and subjected to an enzyme reaction in a pseudo powder state at 45 ° C. for 4 days.

  After completion of the reaction, the stopper was opened, treated at 105 ° C. for 1 hour in a dry heat oven, and dried at the same time as sterilization to obtain a slightly white-yellow, moist powder preparation. AV was 200-70 and POV was 1 or less. In addition, when the dried fresh upper powder is used and the water content is 20% or less, the degree of reaction rapidly decreases, and conversely, when it is 50% or more, it becomes a suspension, and the degree of reaction is AV. Although it was about 100, the drying process became difficult.

[Production of food materials with excellent emulsifying ability and uniform dispersibility]
As raw materials, 10 g of commercially available fine powder, 2 mL of rice bran oil, 2 mL of 0.1% (W / W) L4 enzyme solution are placed in a PYREX (registered trademark) 100 mL pressure bottle, stirred and mixed with a medium-sized spatula, and sealed. The enzyme reaction was performed in a pseudo-powder state at 45 ° C for 4 days. After completion of the reaction, the stopper was opened, treated at 105 ° C for 1 hour in a dry heat oven, and dried at the same time as sterilization. It was possible to convert to a moist powder preparation with excellent dispersibility (this preparation is abbreviated as RPFL).

  RPFL was slightly colored yellow, AV was 195, and POV was 1 or less. A powder preparation having AV of 50 and POV of 1 or less was obtained in the same manner except that commercially available thin wheat flour and medium wheat flour were used instead of the upper fresh flour.

[Production of powdered food materials with excellent emulsifying ability and uniform dispersibility; excluding potato starch, AV is not required. ]
As raw materials, top fresh powder 10g, rice oil 2mL, 0.1% (W / W) L4 enzyme solution 2mL is put in a PYREX (registered trademark) 100mL pressure bottle, stirred and mixed with medium-sized spatula, and sealed. The enzyme reaction was performed in a pseudo powder state at 45 ° C. for 4 days. After completion of the reaction, the stopper was opened, treated at 105 ° C. for 1 hour in a dry heat oven, dried simultaneously with sterilization, and converted into a moist powder preparation with excellent emulsifying ability and uniform dispersibility. .

  This preparation was slightly white-yellow. Also, the same except that wheat flour WFL (thin wheat flour), the same (medium wheat flour), the same (strong wheat flour), wheat starch, sticky rice starch, sticky rice starch, corn starch, potato starch, tapioca starch, or sweet potato starch are used. A similar preparation was obtained. In addition, as a kind of fats and oils, a liquid, paste-like, and semi-solid material could be used.

[Conversion to moist powder preparation with excellent emulsifying ability and uniform dispersibility]
As raw materials, top fresh powder 10 g, salad oil 2 mL, 0.1% (W / W) L4 enzyme solution 2 mL is put in a PYREX (registered trademark) 100 mL pressure bottle, stirred and mixed with a medium-sized spatula, sealed, The enzyme reaction was performed in a pseudo powder state at 45 ° C. for 4 days. After completion of the reaction, the stopper is opened and treated at 105 ° C in a dry heat oven for 1 hour, dried at the same time as sterilization, and converted into a moist powder preparation with excellent emulsifying ability and uniform dispersibility. It was. This preparation was slightly white-yellow, AV was 195, and POV was 1 or less.

  In the same manner, except that rapeseed oil, soybean oil, coconut oil (2 g), medium chain fatty acid triglyceride oil, corn oil, bean flower oil, olive oil, or sesame oil were used instead of salad oil, Obtained. It should be noted that the oils and fats of seafood and livestock can be applied as long as they are liquid, mud, and lard, and even the powdered hardened oil can be partially decomposed although the oil decomposition rate is low.

[Production of AV suppression, POV suppression products, and highly stable food materials]
The preparation with the fresh powder of Example 1 had an AV of 195 and a POV of 1 or less, but [sanitary guidance on the manufacture and handling of confectionery (November 16, 1977, Circular Food No. 248 No.)] states that “the confectionery must not have an acid value of more than 3 and a peroxide value of more than 30 in the fats and oils contained in the product”. In addition, the storage stability of this preparation was 55 ° C. and the POV after 7.5 days of storage was 17.5, and the use of AV and POV was required for use.

  Therefore, in order to suppress POV, using a reducing sugar such as glucose, fructose, maltose, etc., to make it highly stable, a basic food material is added and reacted to prepare a preparation that suppresses AV. I was able to. In this case, usable materials are sodium carbonate, potassium carbonate, calcium carbonate, calcium phosphate, potassium phosphate / potassium salt, sodium hydroxide, potassium hydroxide, or ammonia, alkaline material or Calmag S (trade name: Oriental Yeast Industry Made by the company, raw material dolomite: containing calcium and magnesium).

  As an example of preparation of a preparation, 10 g of fine powder, 2 mL of rice oil, 1 g of glucose, 1 g of calcium carbonate, 1% (W / W) L4 enzyme solution 200 μL, and 1.8 mL of distilled water are put into a 100 mL deeuwa bottle, Stir, mix and seal with a medium-sized spatula and react in a pseudo-powder state at 45 ° C for 4 days. After the reaction, dry and inactivate at 105 ° C for 30 minutes in an open system, extremely light white yellow, moist A powdered preparation was obtained. AV was suppressed to 28 and POV was suppressed to 1.6.

  In addition, potassium dihydrogen phosphate (pH 4.4 to 4.9) is not irritating and easy to eat, while dipotassium hydrogen phosphate (pH 8.7 to 9.3) is slightly irritating but easy to eat. Tripotassium phosphate (pH 11.5 to 12.5) has an irritating taste and is somewhat difficult to eat, but in the present invention, potassium dihydrogen phosphate and dipotassium hydrogen phosphate can be used, and even starch-based materials Similar results were obtained.

[Production of AV and POV suppression products]
Since the preparation of the top fresh powder of Example 1 has an AV of 195, soda ash is added to this in advance, and after determining the amount of addition that AV becomes 0, the amount is added, By grinding and mixing in a mortar, it was possible to prepare a preparation having an AV of 10 or less. In addition, since this product became yellowish at room temperature for about one week, it was desired to use it for a short time after production. Similar results were obtained with aqueous ammonia and sodium hydroxide.

[Promotion of reaction efficiency]
Place 10g of Kamishin powder, 2mL of rice oil, 1g of glucose, 1g of potassium dihydrogen phosphate, 1% (W / W) L4 enzyme solution 200µL and 1.8mL of distilled water in a 100mL deuterium bottle, and stir with a medium-sized spatula. By mixing, sealing and carrying out an enzyme reaction in a pseudo powder state, the reaction efficiency could be increased 1.3 times. The reaction efficiency could be increased 1.2 times in the same manner except that 1 g of dipotassium hydrogen phosphate was used instead of 1 g of potassium dihydrogen phosphate.

1. Production conditions for emulsifying ability rice flour Rice flour having emulsification ability (sometimes referred to as emulsification ability rice flour) was produced under the following production conditions.
(1) Compounding conditions (citric acid amount, oil amount)
The blending conditions were rice flour 93: rapeseed oil 5: citric acid 2.
(2) Superheated steam (SHS) treatment conditions / SHS treatment conditions were as follows: SHS temperature 250 ° C., kiln wall surface temperature 140 ° C. by electromagnetic induction heating (IH), and treatment time 10 minutes.
(3) Lipase treatment conditions The lipase treatment conditions were as follows: 4 mL of 0.1% (W / W) lipase aqueous solution and distilled water were added to 20 g of rice flour-derived material and stirred, followed by reaction treatment at 45 ° C. for 15 hours. It was put into a constant temperature bath at 105 ° C. for 30 minutes and deactivated. The mixture was allowed to cool at room temperature and pulverized with a mill.

2. Simple emulsification ability test method for soluble and insoluble fractions Simple emulsification ability test for soluble and insoluble fractions was carried out by the following method.
(1) Astaxanthin method (ASSO method)
Reagent: 0.001% (V / V) astaxanthin solution: Astax 1000 (containing 1% astaxanthin) 0.1 g was added 99.9 g of vegetable oil, stirred and used uniformly.
1) 5 mL of distilled water and 0.5 g of sample powder were placed in a test tube.
2) The mixture was stirred for 1 minute with a test tube mixer.
3) 0.1 mL of 0.001% (V / V) astaxanthin solution was added.
4) Stir with a test tube mixer for 1 minute.
5) Centrifugation was performed at 7,000 × g for 10 minutes.
6) The aqueous phase was collected and the absorbance was measured at 470 nm.

(2) Hexane-extracted astaxanthin method (Hex-ASSO method)
The ability of emulsifiable rice flour to adsorb oil was measured by the Hex-ASSO method.
The measurement method was according to the method shown in FIG.

3. Results The results are shown in FIGS.
(1) It was clarified that the SHS conditions under which the brightness, recovery rate, and emulsification capacity of the rice flour-derived material were high were an SHS temperature of 250 ° C., a kiln wall surface temperature of 140 ° C. by electromagnetic induction heating, and a processing time of 10 minutes (FIG. 5). ).
(2) It was clarified that the blending ratio for reducing the ratio of oil and citric acid while maintaining the emulsifying capacity of the rice flour-derived material treated with SHS was rice flour 93: rapeseed oil 5: citric acid 2 ( FIG. 6).
(3) Add 4 mL of 0.1% (W / W) lipase aqueous solution and distilled water to 20 g of SHS-treated rice flour-derived material, stir and emulsify insoluble components by reacting at 45 ° C. for 15 hours. A rice flour-derived material with enhanced performance could be produced (FIG. 6).

1. Materials and methods (1) Emulsification ability Rice flour production conditions 1) Blending conditions (citric acid amount, oil amount)
The blending conditions were as follows.
・ Rice flour 74: Rapeseed 19: Citric acid 7
・ 100% rice flour

2) Superheated steam (SHS) treatment conditions The SHS treatment conditions were an SHS temperature of 170 ° C, a kiln wall surface temperature (conduction heat transfer heating) of 170 ° C, and a treatment time of 20 minutes.
3) Sugar composition analysis of emulsifiable rice flour and water-soluble fraction of rice flour Rice flour and desalted water were weighed into a 100 mL glass beaker so that the rice flour would be 10% (W / W), and this was set at 30 ° C. Was immersed in a constant temperature water bath [NT1200, Tokyo Rika Kikai Co., Ltd.] and stirred for 30 minutes with a magnetic stirrer [M3, Inei Seieido Co., Ltd.] to extract water-soluble components.

  Centrifugation was performed at 10 ° C. and 15,000 × g for 10 minutes using a small high-speed cooling centrifuge [M201-IVD, Sakuma Seisakusho Co., Ltd.] to obtain a supernatant of this dispersion. This is precisely performed by a particle filter syringe filter unit [Chromatodisc NY0250080 and Chromatodisc NY013045, Osaka Chemical Co., Ltd./Chromatodisc 13A, GL Science Co., Ltd.] and a general-purpose syringe [Termo Syringe, Terumo Co., Ltd.]. The solid content was removed by filtration to obtain a water-soluble component aqueous solution.

  Liquid feed pump [4-solvent low pressure gradient pump, PU-2089, JASCO Corporation], differential refraction detector [RI-2031, JASCO Corporation], column oven [CO-2065, JASCO Corporation] , An injector (20 μL, 7725 (i), Reodyne), and a separation column, MCI GEL CK04SS column [10 mm I.D., LC2000Plus, JASCO Corporation]. D × L 200 mm, particle diameter 11 μm, Mitsubishi Chemical Corporation] was used.

The flow rate was set to 0.3 mL · min ⁻¹ , the column temperature was set to 80 ° C., and deionized water was used as an eluent to elute in a constant composition liquid feeding mode. The chromatogram data processing program [JASCO Borwin-NT, JASCO Corporation] is used for data processing of the obtained chromatogram, and the system control program [HSS-2000, JASCO Corporation] is used for device control. Using. After the baseline was stabilized, 20 μL of sample was injected into the injector using a microsyringe (25 μL, # 702, HAMILTON CO.). Elution peaks were detected from the data obtained using the chromatographic data processing program, and maltooligosaccharides were identified from the retention time. In addition, myo-inositol was used as an internal standard.

4) Analysis of emulsifying ability rice flour and fat-soluble component of rice flour Weigh rice flour and chloroform-methanol mixture (2: 1, by Vol) in a glass beaker with a capacity of 00 mL so that the rice flour is 10% (W / W). This was immersed in a constant temperature water bath set at 30 ° C., and stirred for 30 minutes with a magnetic stirrer to extract a fat-soluble component. This dispersion was centrifuged at 15,000 × g and 10 ° C. for 10 minutes with a small high-speed cooling centrifuge to obtain a supernatant. Remove the solid content by microfiltration with a syringe filter unit for particle removal [“Chromatodisc (organic solvent)”, GL Sciences Inc.] and a luer lock syringe (GLASS SYRINGE, Ishizawa Seisakusho) The filtrate was concentrated and dried at 55 ° C. with a rotary evaporator [N-1, Tokyo Rika Kikai Co., Ltd.] to obtain a fat-soluble fraction.

  In order to lower the boiling point of the non-volatile component in the sample, the sample was trimethylsilyl (TMS) to obtain a GLC sample. Next, about 1 mL of a GLC sample was collected in an autoinjector dedicated vial [capacity 1.5 mL, Shimadzu Corporation], a hydrogen generator [OPGU-2100S, Shimadzu Corporation], an autosampler [AOC-20s, Shimadzu Corporation], auto-injector [AOC-20i, Shimadzu Corporation] and gas chromatograph [GC-1700, Shimadzu Corporation] composed of a flame ionization detector (FID), capillary column ( ZB-1, column inner diameter 0.25 mm, column length 10 m, phenomenex), communication bus module [CBM-101, Shimadzu Corporation], data processing software [CLASS-GC10, Shimadzu Corporation] are installed. Personal computer [FMV6433DX3c, wealth Monoacylglycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and free fatty acid (FFA) were analyzed using a GLC apparatus constituted by Shitsu Co., Ltd.].

The carry gas was nitrogen, the carry gas flow rate was 1 mL · min ⁻¹ , and the makeup gas was nitrogen and compressed dry air. Further, the temperature program was set to be held at 50 ° C. for 5 minutes, then heated to 350 ° C. with a temperature gradient of 5 ° C. · min ⁻¹ and held at 350 ° C. for 10 minutes. The pressure program was set to hold at 33 kPa for 5 minutes, then increase the pressure to 81 kPa at a pressure increase rate of 0.8 kPa · min ⁻¹ , and then hold at 81 kPa for 10 minutes.

2. Result The result of having analyzed the component contained in the water-soluble fraction and fat-soluble fraction of the emulsification ability rice flour which carried out the superheated steam process to the sample which mixed fats and citric acid with rice flour is shown in FIGS.

  As a result, it was confirmed that the water-soluble fraction contained malto-oligosaccharide and dextrin, which are starch hydrolysates that are not usually present in rice flour. On the other hand, it was confirmed that the fat-soluble fraction contained free fatty acids, diacyl and monoacylglycerol, which are oil and fat decomposition products that are not usually present in rice flour. In particular, it is known that the oil and fat decomposition product has an emulsifying ability by itself. In addition, by performing a lipase reaction using components that can be confirmed in the water-soluble fraction and the fat-soluble fraction, water-soluble and fat-soluble surfactants and esters are generated, and emulsifying ability is imparted to rice flour. I was expecting.

1. Emulsification ability Rice flour production conditions (1) Mixing conditions (citric acid amount, oil amount)
The blending conditions were as shown in Table 1 below.

(2) Superheated steam (SHS) treatment and lipase treatment conditions The SHS treatment and lipase treatment conditions are shown in FIG.

(3) Method for measuring interfacial tension An emulsifier aqueous solution was prepared by adding an emulsifier to demineralized water while stirring with a magnetic stirrer [M3, Iuchi Seiseido Co., Ltd.]. In addition, the rice flour and demineralized water were weighed into a 100 mL capacity glass beaker so that each rice flour would be 10% (W / W), the scale was set to 3 using a magnetic stirrer, and the temperature was set to 30 ° C. Water-soluble components were extracted by stirring for 30 minutes in a water tank [NTT 1200, Tokyo Rika Kikai Co., Ltd.].

  Centrifugation was performed at 10 ° C. and 15,000 × g for 10 minutes using a small high-speed cooling centrifuge [M201-IVD, Sakuma Seisakusho Co., Ltd.] to obtain a supernatant of this dispersion. Particle removal syringe filter unit [Chromatodisc NY0250080, pore size 0.8 μm, Osaka Chemical Co., Ltd., Chromatodisc NY013045, pore size 0.4 μm, Osaka Chemical Co., Ltd., Chromatodisc 13A, pore size 0.2 μm, GL Science Co., Ltd.] and a general-purpose syringe [Terumo Syringe, Terumo Co., Ltd.] were subjected to microfiltration to remove solids, thereby obtaining a water-soluble component aqueous solution.

  Automatic contact angle meter [DM-501, Kyowa Interface Science, which consists of a measurement system (CCD camera, light source), a control box and a personal computer to measure the interfacial tension between an emulsifier aqueous solution or water-soluble component aqueous solution and soybean oil at 25 ° C Strain)]. That is, soybean oil was injected into a quartz glass cell (W25 mm × D25 mm × H30 mm), and an emulsifier was introduced from a syringe equipped with a Teflon (registered trademark) coated needle (22G, outer diameter: 0.7 mm, inner diameter: 0.4 mm). An aqueous solution or a water-soluble component aqueous solution was dropped from the injector needle tip by 5 μL. In addition, Young-Laplace method was used for the analysis.

2. Results The results are shown in Table 2 below.

  It was confirmed that water-soluble and fat-soluble surface-active substances were formed in emulsifiable rice flour by treating with lipase even in emulsifiable rice flour treated at 300 ° C under superheated steam treatment conditions. (Table 2).

1. Evaluation of Bread Using Emulsifiable Rice Flour A bread-making test was conducted using the emulsifiable rice flour produced in Example 13.
(1) Blending conditions Bread bread was produced by general bread blending, and bread making performance and product quality were evaluated.
The composition was as shown in Table 3 below.

(2) Bread bulge measurement method The bread dough of each test section was divided into a constant weight, shaped into a roll shape, placed in a one-loaf mold, baked without a lid after fermentation. For the product weight, the specific volume of the product was determined by measuring the weight at 1 hour after firing and measuring the volume of the product with a volume measuring device (3D laser scanner SELNAC-VM150). Here, specific volume = product volume / product weight.

(3) Measuring method of bread bread hardness The measuring method of bread bread hardness is as shown in FIG.

2. Results The results are shown in FIG. Both emulsifier and emulsifiable rice flour were added at 0.5% (W / W). The value within ± 0.02 from the value of the emulsifier addition was evaluated as a normal value. The bulge of the bread to which the emulsifying ability rice flour was added was equivalent to the addition of the emulsifier.

  In FIG. 17, the hardness during preservation | save of the bread | pan internal phase which added the emulsification ability rice flour is shown. Both emulsifier and emulsifiable rice flour were added at 0.5%. The bread with added rice flour was always softer than the added emulsifier.

Established an appropriate amount (0.5%) of emulsifying rice flour for bread making. The bread blended with the emulsifying ability rice flour showed a specific volume equivalent to that of the bread using the emulsifier. Moreover, as for the internal phase of the bread | pan which mix | blended emulsification ability rice flour, the bread | pan which added emulsification ability rice flour was always softer than emulsifier addition even 3 days after manufacture. When evaluated from the degree of softness, it was possible to evaluate the hardness equivalent to bread using an emulsifier.
From the above results, it was confirmed that emulsifying ability rice flour has the same utilization effect as an emulsifier in bread production.

1. Evaluation of casing rice bran using emulsifying ability rice flour Using the emulsifying ability rice flour experimentally produced in Example 13, a trial production of rice bran was performed. Specifically, the koji raw material was crushed using a masher to obtain a koji dough. Next, the emulsifiable rice flour was mixed with the koji dough at various concentrations using a mixer. Each of the straw dough was filled in a 48 mm vinylidene chloride casing with a filling device, heated at 90 ° C. for 20 minutes, and then cooled in running water to obtain a casing straw.

  The produced casing was stored frozen and used for testing. Casing troughs were thawed over time and the hardness and water separation were measured. In the measurement of hardness, the sample was cut into a thickness of 3 cm, and the central part was measured. As a measuring instrument, a rheometer using a spherical plunger having a diameter of 5 mm was used. The amount of water separation was obtained by subjecting a sample cut into 4 g pieces to centrifuge at 3000 rpm for 5 minutes, and after forced water separation, the water separation rate was calculated from the decrease in weight.

2. Results The results are shown in FIGS. About the hardness increase rate during the freezing preservation | save of the casing koji which added the emulsification ability rice flour, the value immediately after manufacture was displayed as 100. It was confirmed that 1% (W / W) addition of emulsifying ability rice flour suppresses the change of koji over time for 2 months.

  About the water separation amount in the freezing preservation | save of the casing koji which added emulsification ability rice flour, the value immediately after manufacture was displayed as 100. It was confirmed that 1% (W / W) addition of emulsifying ability rice flour suppresses the change of koji over time for 2 months.

The emulsifying ability rice flour was added to the casing koji at various concentrations and stored frozen. As a result of evaluating the hardness and the amount of water separation over time, it was confirmed that emulsifying ability rice flour suppresses the temporal change of koji for 2 months with the addition of 1% (W / W).

1. Evaluation of processing suitability of emulsifying rice flour for noodles (1) Test method Rice flour udon [rice flour 30% (W / W) added, barley brown wheat 8% (W / W) added], ramen, and udon were tested for suitability.

1) Sample As a test sample, rice flour udon, ramen, and udon, as shown below, a control with no emulsifying ability rice flour added, and rice flour udon: 0.5%, 1.0%, 1.5% emulsifying ability rice flour (W / W) addition, ramen: emulsifying ability rice flour 0.1%, 0.5%, 0.8% (W / W) addition, udon: emulsifying ability rice flour 0.03%, 0.1%,. Samples added with 3%, 0.6%, 1.0%, 2.0% (W / W) were prepared and tested.

Rice flour udon:
a) Emulsification ability rice flour 0.5%, b) 1.0%, c) 1.5% (W / W)
ramen:
a) Control (no emulsification ability rice flour added), b) Emulsification ability rice flour 0.1%, c) 0.5%, d) 0.8% (W / W)
Udon:
a) Control (no emulsifying rice flour added), b) Emulsifying rice flour 0.03%, c) 0.1%, d) 0.3%, e) 0.6%, f) 1. 0%, g) 2.0% (W / W)

2) Measuring method of moisture content of noodles The moisture content of noodles was measured by the following method.
a) Method for boiled noodles Noodles boiled by the following procedure were prepared.
(1) 1.5 L of distilled water was put into a 2 L beaker.
(2) The water temperature in the beaker was boiled to 98 ° C. with an electric stove of 1200 W. At that time, the beaker was covered with a watch glass.
(3) 100 g of frozen noodles were added and boiled. The boiled time was set to 10, 12, 15 minutes for udon and 1, 1.5, 2, 3 minutes for ramen.
(4) Dried noodles with colander and drained water.

b) Preparation of noodle sample (1) Put noodles raised in a bowl into a thick plastic bag (0.08mm, with zipper), and after rolling the noodle sample from the outside of the bag, rolling it from the outside of the bag using a rolling pin as a roller Was repeated to homogenize the paste.
(2) The plastic bag was doubled and cooled at room temperature for 1 hour, and the sample product temperature was brought to room temperature.

c) Measurement of moisture content The moisture content was measured by the following method.
(1) An aluminum foil bag as shown in FIG. 20 measuring 20 cm wide × 18 cm long was weighed to 0.1 mg.
(2) The corner of the bag containing the homogenized noodle sample was cut with scissors, the sample was extruded, and 2.5 to 3 g was put into an aluminum foil bag.
(3) The bag mouth was folded to make it airtight and weighed to 0.1 mg.
(4) The sample was uniformly and thinly rolled with a rolling pin. The mouth and bottom of the bag were left about 1.5 cm above and below.
(5) The bag was developed and dried by ventilation at 135 ° C. for 2 hours.
(6) The mixture was allowed to cool for 30 minutes with a desiccator and then weighed to 0.1 mg. In that case, it carried out by 1 sample 5 series, and made the average value the water | moisture content of each sample.
FIG. 20 shows a development view of the aluminum foil bag.

3) Sensory test The noodles were cooked at different times with the rice cake, and the texture of the rice cake was evaluated by sensory evaluation. Boiled udon noodles were tasted as noodle soup for sensory evaluation. For ramen, we put the ramen boiled in a soup and sampled it for sensory evaluation. FIG. 21 shows the prototype noodles (left: udon, right: ramen). In addition, FIG. 22 shows a landscape with a bowl of udon, and FIG. 23 shows a udon raised with a bowl.

4) Physical property test The physical properties (breaking strength) of rice flour udon and ramen were examined as follows.
Test sample:
For rice flour udon, rice flour udon with emulsifying ability rice flour addition amount 0, 0.3, 0.5, 1.0, 1.5% (W / W) boiled for noodles cooked in time: 10, 12, 15 minutes Was used as a sample. Moreover, about the ramen, the noodles which cooked the ramen of the emulsification ability rice flour addition amount 0,0.1,0.5,0.8% (W / W) in the boil for 1.5 minutes were used as a sample.
Measuring method:
The physical properties were measured using a rheometer (manufactured by Sun Science Co., Ltd .: CR-500DX). (B)) was used to measure the breaking strength.

(2) Experimental results 1) Effect on rice flour udon Noodle moisture was examined using rice bran udon with added emulsifying ability rice flour. The cooking time was 10 minutes, 12 minutes, and 15 minutes. Moreover, the breaking strength of the rice flour udon to which the emulsifying ability rice flour was added was examined. Rice flour udon boiled noodles with a standard boiled time of 15 minutes, with the addition of emulsifying rice flour 0.5% or 1.5% (W / W) than the control noodle moisture without adding emulsifying ability rice flour Even when 1.0% (W / W) was added, the noodle moisture was almost similar to that of the control. In addition, in the boiled time of 12 minutes, the noodle moisture of all rice flour udon to which 0.5 to 1.5% (W / W) of emulsifying ability rice flour is added is 1% or more compared to the additive-free noodle moisture. it was high. From this, it was confirmed that by adding 0.5% (W / W) or more of the emulsifying ability rice flour to the rice flour udon, water absorption in the boiling process is improved. The results are shown in Table 4.

  From the result of the noodle water content of boiled noodles, adding 0.5% (W / W) or more of emulsifying ability rice flour to rice flour udon indicates that there is a tendency to supply water faster, and boiling time can be shortened to less than 15 minutes confirmed.

  Moreover, the breaking strength of rice flour udon was evaluated according to the addition concentration of the emulsifying ability rice flour and the koji time. The result is shown in FIG. Rice flour udon with 0.5% (W / W) or more of emulsifiable rice flour has a breaking strength more than twice that of rice flour udon with no additive, and this tendency is maintained even if the time is long with boil It was done.

  Summarizing the above noodle moisture and breaking strength results, adding water in the range of 0.5% to 1.5% (W / W) of emulsifying ability to rice flour udon improves the water absorption in the boiling process. As a result, it was revealed that the boiled noodles were improved in time and the physical properties of the boiled noodles were enhanced.

2) Effect on ramen The water content of noodles was investigated by boiling rice noodles with emulsifying ability. The results are shown in Table 5. Further, the breaking strength of the ramen (boiled time 1.5 minutes) was examined. The result is shown in FIG.

  In the case of ramen boiled noodles, it is better to add 0.1% or 0.8% (W / W) of emulsifying rice flour than the control noodle moisture without adding emulsifying rice flour in the standard boiling time of 3 minutes. Even when 0.5% (W / W) was added, the noodle moisture was almost similar to that of the control. In addition, in the boiling time of 2 minutes, the noodle moisture of all ramen with 0.1 to 0.8% (W / W) of emulsifying ability rice flour is 2% or more compared to the additive-free noodle moisture compared to the additive-free noodle moisture. it was high. From this, it was confirmed that the water absorption in the boiling process is improved by adding 0.1% (W / W) or more of the emulsifiable rice flour to the ramen (Table 5). From the results of the noodle water content of the boiled noodles, it was confirmed that the boiled time can be shortened to less than 3 minutes by adding the emulsifiable rice flour in the ramen.

  Moreover, the breaking strength of the ramen for 1.5 minutes was boiled according to the addition density | concentration of emulsification ability rice flour. As a result, the breaking strength of the ramen added with 0.1 to 0.8% (W / W) of emulsifiable rice flour was improved as compared to the ramen without addition (FIG. 25). In particular, the ramen to which 0.5% (W / W) of emulsifiable rice flour was added had the highest breaking strength (FIG. 25).

  Summarizing the results of the above noodle moisture and breaking strength, by adding emulsifying ability rice flour to the ramen in the range of 0.1% to 0.8% (W / W), the water absorption in the boiling process is improved. It has been clarified that boiled noodles are improved in time and the physical properties of boiled noodles are enhanced.

4) Effects on Udon Table 6 shows the results of examining the moisture content of the noodles in the rice bran with emulsifying ability rice flour added. As for the noodle moisture in the bowl of the udon, the tendency for the noodle moisture to become higher was recognized as the addition ratio of the emulsifying ability rice flour increased (Table 3). However, when it was eaten, it was evaluated that it was a good texture that was boiled until the addition ratio of the emulsifying ability rice flour was 0.1 to 0.3% (W / W). On the contrary, when the addition ratio of the emulsifying ability rice flour was 0.6% (W / W) or more, it was evaluated that there was a strong and hard texture.

  From the above results, as an effect of the addition of the emulsifying ability rice flour to the udon, about 72.5% noodles moisture obtained in a normal rice bran of the reference control emulsification ability rice flour addition-free for 15 minutes, By adding 0.3% to 2.0% (W / W) of emulsifiable rice powder to udon, a tendency to supply water earlier was recognized, and it was confirmed that the boiling time could be shortened to less than 15 minutes.

    As described above in detail, the present invention relates to a method for producing an oil-degraded product / fat-sugar complex in which lipase is allowed to act in a quasi-powder state to react flour or starch with fats and oils and its product. According to the present invention, a mixture of flour or starch and fat or oil, or a mixture of fat and organic acid and heat-treated and then reacted with lipase in a pseudo-powder state with a certain water content Thus, it is possible to produce a powder preparation having high reaction efficiency and having emulsifying ability and uniform dispersibility. In the present invention, since unnecessary moisture is not used, drying is easy, and mainly a dry powder product can be produced, and a product that is convenient and inexpensive for use in food processing can be provided.

Moreover, in this invention, quality improvement and reaction efficiency can further be heightened by addition of an alkaline raw material. Moreover, in bread product production, while showing a specific volume equivalent to bread using existing emulsifiers that have been used in the past, bread that has added emulsifying ability rice flour even after 3 days of production is always softer and softer than the addition of existing emulsifiers. If it evaluates from the grade of this, the bread | pan which can be evaluated with the hardness equivalent to the bread | pan using the existing emulsifier can be manufactured. In addition, when the cocoon is stored frozen, the change with time can be suppressed. Further, in the production of noodle products (rice flour udon, ramen, udon), the moisture content of boiled noodles can be increased, the time required for boiling can be shortened, and noodles with high breaking strength and strong stiffness can be produced. Furthermore, these materials can be used according to the purpose, and are useful not only for foods but also applicable to the manufacture of cosmetics and pharmaceuticals. It can be expected to be used for tablet production.

Claims (15)

A flour or starch, oils and fats were mixed and fat content of 20-50% lipase against該穀flour or starch (W / W) moisture content and 5-50% of (W / W), powder By reacting in a “ pseudo-powder state ” in which moisture is scattered from the pendulum region to the entire capillary region , and hydrolyzing the fats and oils, a food material as a fat and oil complex containing free fatty acids composed of these reaction mixtures is obtained. A method for producing the food material, characterized by producing the food material.   The method of Claim 1 using what mixed flour and starch, fats and oils, and the organic acid, and heat-processed. Furthermore, the organic acid content is 0 to 20% (W / W) (where 0 represents more than 0) , and the heat treatment temperature in the case of using the heat-treated material is a pseudo powder state under the condition of 150 to 300 ° C. The method according to claim 2 , wherein the reaction is performed.   2. The cereal flour is rice flour, thin wheat flour, or medium strength wheat flour, and the starch is potato starch, tapioca starch, glutinous rice starch, glutinous rice starch, corn starch, corn starch, wheat starch, or sago starch. Or the method of 2.   The oil or fat is liquid or semi-solid, salad oil, rapeseed oil, soybean oil, palm oil, palm oil, medium-chain fatty acid triglyceride oil, corn oil, bean flower oil, olive oil, sesame oil, or rice bran oil. 2. The method according to 2.   The method according to claim 2, wherein the organic acid is citric acid, itaconic acid, DL-malic acid, L-tartaric acid, fumaric acid, adipic acid, gluconolactone, gluconic acid, lactic phytic acid, or acetic acid.   The method according to claim 2, wherein the heat treatment is superheated steam at 150 to 300 ° C. and conduction heat transfer heating. After mixing cereal flour or starch and fats and oils, or further mixing organic acids and heat-treating, the lipase is reacted in the above-mentioned pseudo-powder state, and the food material as a fat and oil complex having emulsifying ability The method of Claim 1 or 2 which manufactures. A food material as a fat and oil complex having a reduced acid value (AV) by mixing cereal flour or starch, fat and oil, calcium carbonate, reacting lipase in the above pseudo powder state and hydrolyzing the fat and oil The method of claim 1. A food material as an oil-and-fat complex produced by the method according to any one of claims 1 to 7, sodium carbonate, potassium carbonate, calcium carbonate, calcium phosphate, potassium phosphate / potassium salt, sodium hydroxide, hydroxide One or more kinds of alkaline materials such as potassium or ammonia and Calmag S (trade name, manufactured by Oriental Yeast Co., Ltd., raw material dolomite: calcium and magnesium-containing material) were added and mixed by stirring to lower the acid value (AV). A method for producing a food material, characterized in that the food material is used. The food material as an oil-fat complex which reduced the acid value (AV) by the method of Claim 9 or 10. Processed food characterized by using a food material as an oil and fat composite produced by the method according to any one of claims 1 to 10. A baked product using a food material as an oil and fat complex produced by the method according to any one of claims 1 to 10. A marine product obtained by using a food material as an oil / fat complex produced by the method according to any one of claims 1 to 10. A noodle product using a food material as an oil-and-fat complex produced by the method according to any one of claims 1 to 10.