JP6494823B2 - Food modifier and method for producing the same - Google Patents
Food modifier and method for producing the same Download PDFInfo
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- JP6494823B2 JP6494823B2 JP2018023133A JP2018023133A JP6494823B2 JP 6494823 B2 JP6494823 B2 JP 6494823B2 JP 2018023133 A JP2018023133 A JP 2018023133A JP 2018023133 A JP2018023133 A JP 2018023133A JP 6494823 B2 JP6494823 B2 JP 6494823B2
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Landscapes
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、食品改質剤およびその製造方法に関する。さらに詳しくは、本発明は、優れた分散性および乳化力と乳化安定性を有し、食品に添加することにより、優れた安定性、乳化安定性、粘度安定性および食感改良などの改質効果を食品に付与し得る食品改質剤およびその製造方法に関する。 The present invention relates to a food modifier and a method for producing the same. More specifically, the present invention has excellent dispersibility, emulsifying power and emulsification stability, and is added to foods to improve excellent stability, emulsification stability, viscosity stability and texture improvement. The present invention relates to a food modifier capable of imparting effects to foods and a method for producing the same.
従来から、食肉加工品、麺類、菓子類、パン類、冷凍食品などの加工食品には、それらの性状を改良・改質するため、または新たな機能を付与するために、様々な食品添加物が用いられている。
使用可能な食品添加物には、法令に基づいて指定を受けた指定添加物に加えて、既存添加物、天然香料および一般飲食物添加物がある。
また、近年、安全性やアレルギーの問題、健康志向により、食品添加物として、食品そのものや天然由来の添加物が求められている。
Conventionally, various food additives have been added to processed foods such as processed meat products, noodles, confectionery, breads, and frozen foods in order to improve or improve their properties or to add new functions. Is used.
Food additives that can be used include existing additives, natural fragrances, and general food and beverage additives, in addition to designated additives that have been designated based on laws and regulations.
In recent years, food itself and naturally-derived additives have been demanded as food additives due to safety and allergy problems and health consciousness.
優れた安定性、乳化安定性、粘度安定性および食感改良などの改質効果を食品に付与し得る、様々な食品添加物も提案され、実用化されている。
例えば、特開２０１２−０４４９８５号公報（特許文献１）には、生グルテンと還元糖とを混練し、乾燥、粉砕することによって得られる、改質グルテン粉末およびその粉末を含む食品が記載されている。そして、特許文献１に記載の技術は、簡易な製造工程で、優れた食感および老化防止効果を有するグルテン含有食品を調製し得る食品改質剤およびその食品改質剤を含む食品を提供することを目的としている。
Various food additives capable of imparting to foods such as excellent stability, emulsion stability, viscosity stability and texture improvement have been proposed and put into practical use.
For example, Japanese Patent Application Laid-Open No. 2012-044985 (Patent Document 1) describes a modified gluten powder obtained by kneading raw gluten and reducing sugar, drying and pulverizing, and a food containing the powder. Yes. And the technique of patent document 1 provides the foodstuff containing the food modifier which can prepare the gluten containing foodstuff which has the outstanding food texture and the anti-aging effect, and its food modifier by a simple manufacturing process. The purpose is that.
また、特許第５２６３１５６号（特許文献２）には、馬鈴薯由来ペクチンまたは水溶性大豆多糖類であるガラクツロン酸含有水溶性多糖類を有効成分とするグルテン用分散性改良剤が開示されている。そして、特許文献２に記載の技術は、水分散性良好なグルテンを提供することを目的としている。 Japanese Patent No. 5263156 (Patent Document 2) discloses a dispersibility improving agent for gluten containing a potato-derived pectin or a galacturonic acid-containing water-soluble polysaccharide which is a water-soluble soybean polysaccharide as an active ingredient. And the technique of patent document 2 aims at providing gluten with favorable water dispersibility.
特許文献１では、生グルテンと組み合わせる成分の電荷には着目しておらず、特許文献１の食品改良剤は、生グルテンと、フルクトースなどの電荷を有さない還元糖との組み合わせであり、分散性および乳化力と乳化安定性において更なる向上が望まれる。
また、特許文献２では、乳化力や乳化安定性については目的とされておらず、記載はなく、電荷についても記載されていない。
In Patent Document 1, attention is not paid to the charge of the component combined with raw gluten, and the food improving agent of Patent Document 1 is a combination of raw gluten and a reducing sugar having no charge such as fructose, and dispersed. Further improvement in the properties, emulsifying power and emulsification stability is desired.
Moreover, in patent document 2, it is not made about the emulsification power or the emulsification stability, there is no description, and the charge is not described.
そこで、本発明は、優れた分散性および乳化力と乳化安定性を有し、食品に添加することにより、優れた安定性、乳化安定性、粘度安定性および食感改良などの改質効果を食品に付与し得る食品改質剤およびその製造方法を提供することを課題とする。 Therefore, the present invention has excellent dispersibility, emulsifying power and emulsification stability, and when added to food, it has excellent stability, emulsification stability, viscosity stability, and improvement effects such as improved texture. It is an object of the present invention to provide a food modifier that can be applied to food and a method for producing the same.
本発明の発明者は、上記の課題を解決すべく鋭意研究を重ねた結果、意外なことにも、グルテン成分と、電荷および／または還元性を有する食品素材とを組み合わせることにより、優れた分散性および乳化力と乳化安定性を有し、食品に添加することにより、優れた安定性、乳化安定性、粘度安定性および食感改良などの改質効果を食品に付与し得ることを見出し、本発明を完成するに到った。 The inventor of the present invention, as a result of intensive research to solve the above problems, surprisingly, excellent dispersion by combining a gluten component and a food material having charge and / or reducing properties. It has been found that, by adding to food, it has excellent stability, emulsification stability, viscosity stability and texture improvement, etc. The present invention has been completed.
かくして、本発明によれば、グルテンおよびバイタルグルテンから選択されるグルテン成分と、電荷および／または還元性を有する食品素材とを含む食品改質剤であり、
該食品改質剤は、
（Ａ）水９６ｍＬに該食品改質剤４ｇを添加・混合し、得られた混合物の撹拌下に大豆油１００ｇを添加・混合し、次いで得られた混合物を乳化処理に付し、得られた乳化物を容量１００ｍｌの比色管に移し、２４時間静置したときの乳化物残存率が７０〜１００体積％である乳化安定性、および
（Ｂ）水９０ｍＬに該食品改質剤１０ｇを添加・混合し、次いで得られた混合物を８．６メッシュ、１８メッシュ、４２メッシュ、６０メッシュおよび２３５メッシュのＪＩＳ標準篩に通したときに、８．６メッシュおよび１８メッシュのＪＩＳ標準篩上に残存する凝集物の合計残存率が４０質量％未満である分散性
を有し、
前記食品素材が乳清タンパク質、カゼインナトリウム、大豆タンパク質、エンドウタンパク、卵白、ゼラチンおよびグルテンの加水分解物から選択されるタンパク質であり、該タンパク質が前記グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるか、
前記食品素材が酸化デンプンおよびリン酸架橋デンプンから選択される加工デンプンであり、該加工デンプンが前記グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるか、
前記食品素材がキトサン、アルギン酸およびカラギーナンから選択される増粘化合物であり、該増粘化合物が前記グルテン成分中の乾燥グルテン１００質量部に対して、０．０１〜５０質量部含まれるか、または
前記食品素材が還元性を有する糖としてのフルクトースであり、該糖が前記グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれる
ことを特徴とする食品改質剤が提供される。
Thus, according to the present invention, a food modifier comprising a gluten component selected from gluten and vital gluten, and a food material having charge and / or reducing properties,
The food modifier is
(A) 4 g of the food modifier was added to and mixed with 96 mL of water, 100 g of soybean oil was added and mixed with stirring of the resulting mixture, and then the resulting mixture was subjected to an emulsification treatment. The emulsion is transferred to a colorimetric tube with a capacity of 100 ml and left to stand for 24 hours. The emulsion remaining ratio is 70 to 100% by volume, and (B) 10 g of the food modifier is added to 90 mL of water. When mixed and then passed through an 8.6 mesh, 18 mesh, 42 mesh, 60 mesh and 235 mesh JIS standard sieve, it remains on the 8.6 mesh and 18 mesh JIS standard sieve the total residual ratio of agglomerates is have a dispersibility of less than 40 wt%,
The food material is a protein selected from whey protein, sodium caseinate, soy protein, pea protein, egg white, gelatin and gluten hydrolyzate, and the protein is based on 100 parts by mass of dry gluten in the gluten component. , 0.5 to 50 parts by mass,
The food material is a modified starch selected from oxidized starch and phosphate-crosslinked starch, and the modified starch is contained in an amount of 0.5 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component,
The food material is a thickening compound selected from chitosan, alginic acid and carrageenan, and the thickening compound is contained in an amount of 0.01 to 50 parts by weight with respect to 100 parts by weight of dry gluten in the gluten component, or
The food material is fructose as a reducing sugar, and the sugar is contained in an amount of 0.5 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component. A food modifier is provided.
また、本発明によれば、上記の食品改質剤の製造方法であり、
（ａ）グルテン成分を酸性溶液に分散させてグルテン成分の酸性分散液を得る工程、
（ｂ）得られた酸性分散液に食品素材を添加して混合溶液を得る工程、および
（ｃ）得られた混合溶液にアルカリ溶液を添加して中和混合溶液を得る工程
または
（ａ）グルテン成分を酸性溶液に分散させてグルテン成分の酸性分散液を得る工程、
（ｂ’）得られた酸性分散液にアルカリ溶液を添加して中和溶液を得る工程、および
（ｃ’）得られた中和溶液に食品素材を添加して中和混合溶液を得る工程
を含み、
前記工程（ａ）〜（ｃ）、（ｂ’）および（ｃ’）が、０℃以上でかつ前記グルテン成分の変性温度以下で行われることを特徴とする食品改質剤の製造方法が提供される。
Moreover, according to the present invention, there is provided a method for producing the above food modifier,
(A) a step of dispersing the gluten component in an acidic solution to obtain an acidic dispersion of the gluten component;
(B) a step of adding a food material to the obtained acidic dispersion to obtain a mixed solution, and (c) a step of adding an alkali solution to the obtained mixed solution to obtain a neutralized mixed solution, or (a) gluten A step of dispersing the components in an acidic solution to obtain an acidic dispersion of the gluten component,
(B ′) adding an alkaline solution to the obtained acidic dispersion to obtain a neutralized solution, and (c ′) adding a food material to the obtained neutralized solution to obtain a neutralized mixed solution. Including
Provided is a method for producing a food modifier, wherein the steps (a) to (c), (b ′) and (c ′) are performed at a temperature of 0 ° C. or higher and below the denaturation temperature of the gluten component. Is done.
本発明によれば、優れた分散性および乳化力と乳化安定性を有し、食品に添加することにより、優れた安定性、乳化安定性、粘度安定性および食感改良などの改質効果を食品に付与し得る食品改質剤およびその製造方法を提供することができる。
本発明の作用機構は明らかではないが、本発明の発明者は、グルテン成分の網目中に、電荷を有する食品素材が包含されることにより、上記のような本発明の優れた効果が発現するものと考えている。
本発明の発明者は、グルテン成分と、小麦デンプンのような電荷を有さない未加工デンプンとの組み合わせでは、本発明の優れた効果が発現されないことを確認しており（比較製剤例２および試験例１〜３の比較例２参照）、電荷を有する食品素材がグルテン成分に作用しているものと考えている。
According to the present invention, it has excellent dispersibility, emulsifying power and emulsification stability, and when added to foods, it has excellent stability, emulsification stability, viscosity stability and texture improvement effects such as texture improvement. A food modifier that can be applied to foods and a method for producing the same can be provided.
Although the mechanism of action of the present invention is not clear, the inventor of the present invention expresses the excellent effects of the present invention as described above by including a food material having a charge in the network of gluten components. I believe that.
The inventor of the present invention has confirmed that the excellent effect of the present invention is not expressed in a combination of a gluten component and an unprocessed starch such as wheat starch (Comparative Formulation Example 2 and It is thought that the food material which has an electric charge has acted on the gluten component.
また、本発明の食品改質剤は、次の少なくともいずれか１つの要件を満足する場合に、上記の優れた効果をさらに発揮する。
（１）食品改質剤が、水１００ｍＬに該食品改質剤を３０質量％になるように添加・混合し、得られた混合物を内径３０ｍｍ×長さ１５０ｍｍ×厚さ０．１ｍｍの塩化ビニリデン製チューブに充填し、温度９５℃で４５分間加熱し、その後、冷却して、温度５℃で２４時間保存したときに、８ｇ／ｃｍ2以上の破断強度を有し、硬く、弾力を有するゲル形成性および強度を有する。
（２）食品素材が、タンパク質、加工デンプン、増粘化合物および糖から選択される。
In addition, the food modifier of the present invention further exhibits the above-described excellent effects when it satisfies at least one of the following requirements.
(1) A food modifier is added to and mixed with 100 mL of water so that the food modifier is 30% by mass, and the resulting mixture is added to vinylidene chloride having an inner diameter of 30 mm, a length of 150 mm, and a thickness of 0.1 mm. Filled tube, heated at 95 ° C for 45 minutes, then cooled and stored at 5 ° C for 24 hours, with a breaking strength of 8 g / cm 2 or more, a hard and elastic gel Has formability and strength.
(2) The food material is selected from protein, modified starch, thickening compound and sugar.
（３）食品素材が乳清タンパク質、カゼインナトリウム、大豆タンパク質、エンドウタンパク、卵白、ゼラチンおよびグルテンの加水分解物から選択されるタンパク質であり、タンパク質がグルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれる。
（４）食品素材が酸化デンプンおよびリン酸架橋デンプンから選択される加工デンプンであり、加工デンプンがグルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれる。
（５）食品素材がキトサン、アルギン酸およびカラギーナンから選択される増粘化合物であり、増粘化合物がグルテン成分中の乾燥グルテン１００質量部に対して、０．０１〜５０質量部含まれる。
（６）食品素材が還元性を有する糖としてのフルクトースであり、糖がグルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれる。
(3) The food material is a protein selected from whey protein, sodium caseinate, soy protein, pea protein, egg white, gelatin and gluten hydrolyzate, and the protein is based on 100 parts by mass of dry gluten in the gluten component 0.5 to 50 parts by mass.
(4) The food material is a modified starch selected from oxidized starch and phosphate-crosslinked starch, and the modified starch is contained in an amount of 0.5 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component.
(5) The food material is a thickening compound selected from chitosan, alginic acid and carrageenan, and the thickening compound is contained in an amount of 0.01 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component.
(6) The food material is fructose as a reducing sugar, and the sugar is contained in an amount of 0.5 to 50 parts by mass with respect to 100 parts by mass of the dry gluten in the gluten component.
［食品改質剤］
本発明の食品改質剤は、グルテンおよびバイタルグルテンから選択されるグルテン成分と、電荷および／または還元性を有する食品素材とを含む食品改質剤であり、
該食品改質剤は、
（Ａ）水９６ｍＬに該食品改質剤４ｇを添加・混合し、得られた混合物の撹拌下に大豆油１００ｇを添加・混合し、次いで得られた混合物を乳化処理に付し、得られた乳化物を容量１００ｍｌの比色管に移し、２４時間静置したときの乳化物残存率が７０〜１００体積％である乳化安定性、および
（Ｂ）水９０ｍＬに該食品改質剤１０ｇを添加・混合し、次いで得られた混合物を８．６メッシュ、１８メッシュ、４２メッシュ、６０メッシュおよび２３５メッシュのＪＩＳ標準篩に通したときに、８．６メッシュおよび１８メッシュのＪＩＳ標準篩上に残存する凝集物の合計残存率が４０質量％未満である分散性
を有することを特徴とする。
本発明の食品改質剤に含まれる成分は、すべて食品そのもの、または指定添加物リストや既存添加物名簿収載品目リストなどに掲載された厚生労働省認定の食品添加物である。
以下、本発明の食品改質剤の特徴的な物性、その構成成分およびその製造方法について説明する。
[Food modifier]
The food modifier of the present invention is a food modifier comprising a gluten component selected from gluten and vital gluten, and a food material having charge and / or reducing properties,
The food modifier is
(A) 4 g of the food modifier was added to and mixed with 96 mL of water, 100 g of soybean oil was added and mixed with stirring of the resulting mixture, and then the resulting mixture was subjected to an emulsification treatment. The emulsion is transferred to a colorimetric tube with a capacity of 100 ml and left to stand for 24 hours. The emulsion remaining ratio is 70 to 100% by volume, and (B) 10 g of the food modifier is added to 90 mL of water. When mixed and then passed through an 8.6 mesh, 18 mesh, 42 mesh, 60 mesh and 235 mesh JIS standard sieve, it remains on the 8.6 mesh and 18 mesh JIS standard sieve It has a dispersibility in which the total residual ratio of aggregates is less than 40% by mass.
The ingredients contained in the food modifier of the present invention are all foods themselves, or food additives certified by the Ministry of Health, Labor and Welfare that are listed on a list of designated additives or existing additive list items.
Hereinafter, the characteristic physical properties of the food modifier of the present invention, its constituent components and the production method thereof will be described.
［乳化安定性］
本発明の食品改質剤は、水９６ｍＬに該食品改質剤４ｇを添加・混合し、得られた混合物の撹拌下に大豆油１００ｇを添加・混合し、次いで得られた混合物を乳化処理に付し、得られた乳化物を容量１００ｍｌの比色管に移し、２４時間静置したときの乳化物残存率が７０〜１００体積％である乳化安定性を有する。
本発明においては、完全乳化状態になる乳化物残存率１００体積％が最も好ましい形態であり、被添加食品の種類や所望の乳化状態によっては、乳化物残存率が７０体積％以上であればよい。好ましい乳化物残存率は７５体積％以上である。
乳化物残存率は、１５〜２５℃程度の常温下で測定すればよく、測定方法の詳細については、実施例において説明する。
[Emulsification stability]
In the food modifier of the present invention, 4 g of the food modifier is added to and mixed with 96 mL of water, 100 g of soybean oil is added and mixed with stirring of the resulting mixture, and the resulting mixture is then emulsified. The emulsion obtained is transferred to a colorimetric tube with a capacity of 100 ml and left to stand for 24 hours, so that the emulsion remaining rate is 70 to 100% by volume.
In the present invention, an emulsion remaining rate of 100% by volume in a completely emulsified state is the most preferred form, and depending on the type of food to be added and the desired emulsified state, the emulsion remaining rate may be 70% by volume or more. . A preferred emulsion residual ratio is 75% by volume or more.
What is necessary is just to measure an emulsion residual rate at normal temperature of about 15-25 degreeC, and demonstrates the detail of a measuring method in an Example.
［ゲル成形性］
本発明の食品改質剤は、後述するような用途の中でも麺類などに用いる場合には、水１００ｍＬに該食品改質剤を３０質量％になるように添加・混合し、得られた混合物を内径３０ｍｍ×長さ１５０ｍｍ×厚さ０．１ｍｍの塩化ビニリデン製チューブに充填し、温度９５℃で４５分間加熱し、その後、冷却して、温度５℃で２４時間保存したときに、８ｇ／ｃｍ2以上の破断強度を有し、硬く、弾力を有するゲル形成性および強度を有するのが好ましい。
本発明においては、ゲル成形性の指標となる破断強度が８ｇ／ｃｍ2以上であり、硬く、弾力を有するゲルであるのが好ましく、２０ｇ／ｃｍ2以上の破断強度を有し、非常に硬く、弾力を有するゲルであるのがより好ましい。
破断強度が８ｇ／ｃｍ2未満では、本発明の優れた効果が発揮されないことがある。
ゲルの破断強度は、１５〜２５℃程度の常温下で測定すればよく、測定方法の詳細については、実施例において説明する。
[Gel moldability]
When the food modifier of the present invention is used for noodles or the like among the uses described below, the food modifier is added and mixed to 100 mL of water so as to be 30% by mass, and the resulting mixture is used. When packed in a tube made of vinylidene chloride having an inner diameter of 30 mm, a length of 150 mm, and a thickness of 0.1 mm, heated at a temperature of 95 ° C. for 45 minutes, then cooled and stored at a temperature of 5 ° C. for 24 hours, 8 g / cm It preferably has a gel strength and strength that has a breaking strength of 2 or more, is hard and has elasticity.
In the present invention, the breaking strength, which is an index of gel moldability, is 8 g / cm 2 or more, preferably a hard and elastic gel, has a breaking strength of 20 g / cm 2 or more, and is very hard. More preferably, the gel has elasticity.
When the breaking strength is less than 8 g / cm 2 , the excellent effect of the present invention may not be exhibited.
What is necessary is just to measure the breaking strength of a gel at the normal temperature of about 15-25 degreeC, and the detail of a measuring method is demonstrated in an Example.
［分散性］
本発明の食品改質剤は、水９０ｍＬに該食品改質剤１０ｇを添加・混合して静置したときに、得られた混合液が、凝集物がなく均一に分散するか、または小さな凝集物が多く存在する性状である分散性を有するのが好ましい。
さらに、本発明の食品改質剤は、水９０ｍＬに該食品改質剤１０ｇを添加・混合し、次いで得られた混合物を８．６メッシュ、１８メッシュ、４２メッシュ、６０メッシュおよび２３５メッシュのＪＩＳ標準篩に通したときに、８．６メッシュおよび１８メッシュのＪＩＳ標準篩上に残存する凝集物の合計残存率が４０質量％未満である分散性を有する。
混合液が、凝集物塊を形成するが軽い撹拌で分散する、さらには凝集物塊を形成し、軽い撹拌でも分散しない性状であるような分散性では、本発明の優れた効果が発揮されないことがある。
分散性は、１５〜２５℃程度の常温下で測定すればよく、測定方法の詳細については、実施例において説明する。
[Dispersibility]
When the food modifier of the present invention is added and mixed with 90 mL of water and allowed to stand, the resulting liquid mixture is uniformly dispersed without aggregates or small aggregates It is preferable to have dispersibility, which is a property in which many products exist.
Further, the food modifier of the present invention is obtained by adding and mixing 10 g of the food modifier to 90 mL of water, and then mixing the resulting mixture with JIS of 8.6 mesh, 18 mesh, 42 mesh, 60 mesh and 235 mesh. When passing through a standard sieve, the total residual ratio of the aggregate remaining on the 8.6 mesh and 18 mesh JIS standard sieves has a dispersibility of less than 40% by mass.
In the dispersibility where the mixed liquid forms an aggregate lump but disperses with light agitation, and further forms an agglomerate lump and does not disperse even with light agitation, the excellent effect of the present invention cannot be exhibited. There is.
The dispersibility may be measured at a room temperature of about 15 to 25 ° C., and details of the measuring method will be described in Examples.
［グルテン成分］
本発明の食品改質剤の主成分であるグルテン成分としては、当該技術分野で公知のグルテン類、具体的には、グルテンおよびバイタルグルテンが挙げられる。
（１）グルテン
小麦粉に少量の水を添加して捏ねると、小麦中のタンパク質、グリアジンとグルテニンによって三次元網状構造（ネットワーク）が形成され、特異な粘弾性をもつドウが得られる。グルテンは、このドウを多量の水でデンプン、水性成分を洗い出すと得られる灰褐色のガム状の粘弾性物質である。
対象となる穀物は小麦に限定されず、タンパク質であるグルテンを含む穀類であればよく、例えば、米、大麦、もろこし、ライ麦などが挙げられる。これらの中でも、優れた起泡性や乳化性を被添加食品に付与し得る観点から小麦が特に好ましい。
本発明におけるグルテンは、生グルテン（ウエットグルテン）またはしっぷ（湿麩）ともいい、上記のように穀物から分取され、乾燥工程を経ていないもの、さらに乾燥工程を経て次項のバイタルグルテンを得、これに水を加えて混錬したもののいずれであってもよい。それらの水分量は、通常、６０〜７０質量％である。
本発明では、公知の方法で穀物から調製したグルテン、市販のグルテンを用いることができる。
（２）バイタルグルテン
バイタルグルテンは、グルテンのタンパク質の性質を変えないように乾燥して粉末化したもので、水を加えると元のグルテン（生グルテン）に復元する性質を有する。活性グルテン、穀物が小麦の場合には、活性小麦タンパク質または粉末状小麦タンパク質ともいう。
本発明では、公知の方法で穀物から調製したバイタルグルテン、市販のバイタルグルテンを用いることができる。
[Gluten ingredients]
Examples of the gluten component that is the main component of the food modifier of the present invention include gluten known in the art, specifically gluten and vital gluten.
(1) Gluten When a small amount of water is added to wheat flour and kneaded, protein, gliadin and glutenin in wheat form a three-dimensional network structure (network), and a dough having unique viscoelasticity is obtained. Gluten is a gray-brown gum-like viscoelastic substance obtained by washing out this dough with a large amount of water and washing out the aqueous components.
The target grain is not limited to wheat but may be any cereal containing protein gluten, and examples thereof include rice, barley, corn, and rye. Among these, wheat is particularly preferable from the viewpoint of imparting excellent foaming properties and emulsifying properties to the food to be added.
The gluten in the present invention is also referred to as raw gluten (wet gluten) or sachet (wet paste), and is separated from the grain as described above, has not undergone a drying step, and further obtained through the drying step the vital gluten of the next item, Any of those kneaded with water added thereto may be used. Their water content is usually 60-70% by mass.
In the present invention, gluten prepared from cereal grains by a known method or commercially available gluten can be used.
(2) Vital gluten Vital gluten is dried and powdered so as not to change the protein properties of gluten, and has the property of being restored to its original gluten (raw gluten) when water is added. When active gluten and grain are wheat, it is also called active wheat protein or powdered wheat protein.
In the present invention, vital gluten prepared from cereal grains by a known method or commercially available vital gluten can be used.
［食品素材］
本発明の食品素材は、電荷および／または還元性を有しかつ食品の被添加成分の特性を損なわないものであれば特に限定されず、食品の被添加成分により適宜選択される。
「電荷を有する」とは、食品素材が水に溶解または分散されたときに、アニオン性またはカチオン性を有することを意味する。
「還元性を有する」とは、他の物質を還元させ、自身が酸化することに伴い、電荷を発現することを意味する。
食品素材としては、例えば、タンパク質、加工デンプン、増粘化合物および糖などが挙げられ、これらから選択されるのが好ましい。
以下に具体的な食品素材を例示するが、これらはいずれかを単独で用いても２種以上を併用してもよい。
[Food ingredients]
The food material of the present invention is not particularly limited as long as it has electric charge and / or reducibility and does not impair the properties of the food additive component, and is appropriately selected depending on the food additive component.
“Has a charge” means that the food material is anionic or cationic when dissolved or dispersed in water.
“Having reducibility” means that another substance is reduced and develops an electric charge as it oxidizes itself.
Examples of the food material include proteins, modified starches, thickening compounds and sugars, and are preferably selected from these.
Specific food materials are illustrated below, but these may be used alone or in combination of two or more.
（１）タンパク質
タンパク質としては、例えば、両性電解質であるタンパク質、アルブミンおよびグロブリンから選択される１種以上のαラクトアルブミン、血清アルブミン、βラクトアルブミン、大豆グロブリン、ミオゲン、リゾチーム、ミオシンやその加水分解物ならびにグルテンの加水分解物が挙げられる。
具体的には、例えば、乳清タンパク質、カゼインナトリウム、大豆タンパク質、エンドウタンパク、卵白およびゼラチンが挙げられ、これらから選択されるのが好ましい。さらに、これらのタンパク質の中でも、本発明の効果、被添加食品との相性などの点で、乳清タンパク質、エンドウタンパクが特に好ましい。
(1) Protein As protein, for example, one or more α-lactalbumin, serum albumin, β-lactalbumin, soy globulin, myogen, lysozyme, myosin selected from ampholyte protein, albumin and globulin and hydrolysis thereof And gluten hydrolyzate.
Specific examples include whey protein, sodium caseinate, soy protein, pea protein, egg white and gelatin, and are preferably selected from these. Further, among these proteins, whey protein and pea protein are particularly preferable in terms of the effects of the present invention and compatibility with the food to be added.
タンパク質は、グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるのが好ましい。
タンパク質が０．５質量部未満では、本発明の優れた効果が発揮されないことがある、一方、５０質量部を超えてタンパク質を配合しても、それ以上の効果が期待できないことがある。
タンパク質の配合量は、グルテン成分中の乾燥グルテン１００質量部に対して、１０〜５０質量部であるのがより好ましく、１０〜３０質量部であるのがさらに好ましく、１５〜３０質量部であるのが特に好ましい。
It is preferable that 0.5-50 mass parts of protein is contained with respect to 100 mass parts of dry gluten in a gluten component.
If the protein is less than 0.5 parts by mass, the excellent effects of the present invention may not be exhibited. On the other hand, if the protein is added in excess of 50 parts by mass, no further effect may be expected.
The amount of protein blended is more preferably 10 to 50 parts by weight, still more preferably 10 to 30 parts by weight, and more preferably 15 to 30 parts by weight with respect to 100 parts by weight of dry gluten in the gluten component. Is particularly preferred.
したがって、食品素材が乳清タンパク質、カゼインナトリウム、大豆タンパク質、エンドウタンパク、卵白、ゼラチンおよびグルテンの加水分解物から選択されるタンパク質であり、タンパク質がグルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるのが好ましい。 Therefore, the food material is a protein selected from whey protein, sodium caseinate, soy protein, pea protein, egg white, gelatin and gluten hydrolyzate, and the protein is 100 parts by weight of dry gluten in the gluten component, It is preferable that 0.5-50 mass parts is contained.
（２）加工デンプン
加工デンプンは、例えば、電荷を有する、酸化デンプンおよびリン酸架橋デンプンが挙げられ、これらから選択されるのが好ましい。
加工デンプンの原料となる小麦デンプンは電荷を有さず、本発明の食品素材からは除外される。
(2) Modified starch The modified starch includes, for example, oxidized starch and phosphate-crosslinked starch having a charge, and is preferably selected from these.
Wheat starch, which is a raw material for modified starch, has no charge and is excluded from the food material of the present invention.
加工デンプンは、グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるのが好ましい。
加工デンプンが０．５質量部未満では、本発明の優れた効果が発揮されないことがある、一方、５０質量部を超えて加工デンプンを配合しても、それ以上の効果が期待できないことがある。
加工デンプンの配合量は、グルテン成分中の乾燥グルテン１００質量部に対して、１０〜５０質量部であるのがより好ましく、１０〜３０質量部であるのがさらに好ましく、１５〜３０質量部であるのが特に好ましい。
The modified starch is preferably contained in an amount of 0.5 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component.
If the modified starch is less than 0.5 parts by mass, the excellent effects of the present invention may not be exhibited. On the other hand, even if the modified starch is added in excess of 50 parts by mass, no further effect may be expected. .
The blended amount of the modified starch is more preferably 10 to 50 parts by weight, further preferably 10 to 30 parts by weight, and more preferably 15 to 30 parts by weight with respect to 100 parts by weight of dry gluten in the gluten component. It is particularly preferred.
したがって、食品素材が酸化デンプンおよびリン酸架橋デンプンから選択される加工デンプンであり、加工デンプンがグルテン成分中の乾燥グルテン１００質量部に対して、１０〜５０質量部含まれるのが好ましい。 Therefore, it is preferable that the food material is a modified starch selected from oxidized starch and phosphate-crosslinked starch, and the modified starch is contained in an amount of 10 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component.
（３）増粘化合物
増粘化合物は、例えば、カチオンに荷電したキトサン、アニオンに荷電したカラギーナンやアルギン酸などの高分子電解質やその加水分解物が挙げられ、これらから選択されるのが好ましい。
(3) Thickening compound Examples of the thickening compound include chitosan charged with a cation, polymer electrolytes such as carrageenan and alginic acid charged with an anion, and hydrolysates thereof, and are preferably selected from these.
増粘化合物は、グルテン成分中の乾燥グルテン１００質量部に対して、０．０１〜５０質量部含まれるのが好ましい。
増粘化合物が０．０１質量部未満では、本発明の優れた効果が発揮されないことがある、一方、５０質量部を超えて増粘化合物を配合しても、それ以上の効果が期待できないことがある。
増粘化合物の配合量は、グルテン成分中の乾燥グルテン１００質量部に対して、０．０５〜１０質量部であるのがより好ましく、０．０８〜５質量部であるのがさらに好ましく、０．１〜０．５質量部であるのが特に好ましい。
The thickening compound is preferably contained in an amount of 0.01 to 50 parts by mass with respect to 100 parts by mass of the dry gluten in the gluten component.
If the thickening compound is less than 0.01 parts by mass, the excellent effect of the present invention may not be exhibited. On the other hand, even if the thickening compound is added in excess of 50 parts by mass, no further effect can be expected. There is.
The blending amount of the thickening compound is more preferably 0.05 to 10 parts by mass, still more preferably 0.08 to 5 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component. It is particularly preferably 1 to 0.5 parts by mass.
したがって、食品素材がキトサン、アルギン酸およびカラギーナンから選択される増粘化合物であり、増粘化合物がグルテン成分中の乾燥グルテン１００質量部に対して、０．０１〜５０質量部含まれるのが好ましい。 Therefore, the food material is a thickening compound selected from chitosan, alginic acid and carrageenan, and the thickening compound is preferably contained in an amount of 0.01 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component.
（４）糖
糖は、例えば、還元性を有するフルクトース、キシロース、グルコースなどの糖が挙げられ、これらから選択されるのが好ましい。さらに、これらの糖の中でも、本発明の効果、被添加食品との相性などの点で、還元性を有するフルクトースが特に好ましい。
(4) Sugar Examples of the sugar include reducing sugars such as fructose, xylose, and glucose, which are preferably selected from these. Furthermore, among these sugars, fructose having reducibility is particularly preferable from the viewpoints of the effects of the present invention and compatibility with foods to be added.
糖は、グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるのが好ましい。
糖が０．５質量部未満では、本発明の優れた効果が発揮されないことがある、一方、５０質量部を超えて糖を配合しても、それ以上の効果が期待できないことがある。
糖の配合量は、グルテン成分中の乾燥グルテン１００質量部に対して、１０〜５０質量部であるのがより好ましく、１０〜３０質量部であるのがさらに好ましく、１５〜３０質量部であるのが特に好ましい。
It is preferable that 0.5-50 mass parts of sugar is contained with respect to 100 mass parts of dry gluten in a gluten component.
If the sugar is less than 0.5 parts by mass, the excellent effect of the present invention may not be exhibited. On the other hand, even if the sugar is added in excess of 50 parts by mass, no further effect may be expected.
The blending amount of the sugar is more preferably 10 to 50 parts by weight, further preferably 10 to 30 parts by weight, and more preferably 15 to 30 parts by weight with respect to 100 parts by weight of the dry gluten in the gluten component. Is particularly preferred.
したがって、食品素材が糖としてのフルクトースであり、糖がグルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるのが好ましい。 Therefore, it is preferable that the food material is fructose as sugar, and the sugar is contained in an amount of 0.5 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component.
［食品改質剤の形態］
本発明の食品改質剤は、加工食品である被添加食品に添加し易い形態であれば特に限定されず、粉末状や固塊状などの固体、分散液状やペースト状のような液体のいずれであってもよいが、流通や保管における簡易性、使用簡便性を踏まえると、固形状が好ましく、粉末状が特に好ましい。
[Form of food modifier]
The food modifier of the present invention is not particularly limited as long as it is in a form that can be easily added to a food to be added that is a processed food, and it can be any of a solid such as a powder or a solid, a liquid such as a dispersed liquid or a paste. However, in view of simplicity in distribution and storage and ease of use, a solid form is preferable, and a powder form is particularly preferable.
［食品改質剤の製造方法］
本発明の食品改質剤の製造方法は、
（ａ）グルテン成分を酸性溶液に分散させてグルテン成分の酸性分散液を得る工程、
（ｂ）得られた酸性分散液に食品素材を添加して混合溶液を得る工程、および
（ｃ）得られた混合溶液にアルカリ溶液を添加して中和混合溶液を得る工程
または
（ａ）グルテン成分を酸性溶液に分散させてグルテン成分の酸性分散液を得る工程、
（ｂ’）得られた酸性分散液にアルカリ溶液を添加して中和溶液を得る工程、および
（ｃ’）得られた中和溶液に食品素材を添加して中和混合溶液を得る工程
を含み、
前記工程（ａ）〜（ｃ）、（ｂ’）および（ｃ’）が、０℃以上でかつ前記グルテン成分の変性温度以下で行われることを特徴とする。
[Production method of food modifier]
The method for producing the food modifier of the present invention comprises:
(A) a step of dispersing the gluten component in an acidic solution to obtain an acidic dispersion of the gluten component;
(B) a step of adding a food material to the obtained acidic dispersion to obtain a mixed solution, and (c) a step of adding an alkali solution to the obtained mixed solution to obtain a neutralized mixed solution, or (a) gluten A step of dispersing the components in an acidic solution to obtain an acidic dispersion of the gluten component,
(B ′) adding an alkaline solution to the obtained acidic dispersion to obtain a neutralized solution, and (c ′) adding a food material to the obtained neutralized solution to obtain a neutralized mixed solution. Including
The steps (a) to (c), (b ′) and (c ′) are performed at a temperature of 0 ° C. or more and below the denaturation temperature of the gluten component.
グルテン成分および電荷を有する食品素材の種類や組み合わせにより、前者の工程（ａ）、（ｂ）および（ｃ）、後者の工程（ａ）、（ｂ’）および（ｃ’）を選択すればよく、例えば、電荷を有する食品素材がキトサンやアルギン酸のような増粘化合物である場合には、前者の工程が好ましく、電荷を有する食品素材がカゼインナトリウムのようなタンパク質である場合には、後者の工程が好ましい。 The former steps (a), (b) and (c) and the latter steps (a), (b ′) and (c ′) may be selected depending on the type and combination of the gluten component and the food material having a charge. For example, when the charged food material is a thickening compound such as chitosan or alginic acid, the former process is preferable, and when the charged food material is a protein such as sodium caseinate, the latter A process is preferred.
すべての工程は、０℃以上でかつグルテン成分の変性温度以下で行われる。
これらの処理温度がグルテン成分の変性温度を超えると、グルテンが変性して乳化安定性が低下する。
含水グルテンは７０℃以上の温度に曝されると変性を起こすため、反応温度は６０℃以下が好ましく、１５〜３５℃がより好ましい。
本発明の食品改質剤の製造方法については、実施例においてより具体的に説明する。
All the steps are performed at 0 ° C. or higher and below the gluten component denaturing temperature.
When these treatment temperatures exceed the denaturation temperature of the gluten component, the gluten is denatured and the emulsion stability is lowered.
Since the hydrous gluten is denatured when exposed to a temperature of 70 ° C. or higher, the reaction temperature is preferably 60 ° C. or lower, more preferably 15 to 35 ° C.
The method for producing the food modifier of the present invention will be described more specifically in Examples.
工程（ａ）
グルテン成分を酸性溶液に分散させてグルテン成分の酸性分散液を得る。
グルテン成分の酸性分散液の濃度は特に限定されないが、処理効率などの点から１０〜４０％が好ましく、２０〜４０％がより好ましい。
用いる酸としては、塩酸、酢酸、リン酸、乳酸、クエン酸、酒石酸などが挙げられる。
分散液のｐＨは特に限定されないが、ｐＨ５．０未満が好ましく、ｐＨ３．０〜４．５がより好ましい。
グルテンを含む混合溶液の分散には、ホモミキサー、二軸エクストルーダーなど公知の分散装置を用いることができ、それらの運転条件は適宜設定すればよく、以下に説明する各工程の分散についても同様である。
Step (a)
A gluten component is dispersed in an acidic solution to obtain an acidic dispersion of the gluten component.
Although the density | concentration of the acidic dispersion liquid of a gluten component is not specifically limited, 10-40% is preferable from points, such as processing efficiency, and 20-40% is more preferable.
Examples of the acid used include hydrochloric acid, acetic acid, phosphoric acid, lactic acid, citric acid, and tartaric acid.
The pH of the dispersion is not particularly limited, but is preferably less than pH 5.0 and more preferably pH 3.0 to 4.5.
For the dispersion of the mixed solution containing gluten, a known dispersion apparatus such as a homomixer or a biaxial extruder can be used. The operating conditions thereof may be set as appropriate, and the same applies to the dispersion of each step described below. It is.
混合溶液中のグルテンの分散を促進する目的で、必要に応じて分散剤を添加してもよい。本発明の効果を阻害しない限りにおいて、分散剤は特に限定されず、例えば、酸化還元剤、酸化還元酵素、塩類、乳化剤などが挙げられ、具体的には、ピロ亜硫酸ナトリウム、システイン、グルコースオキシダーゼ、などの酸化還元酵素、酢酸モノグリセライドなどの有機酸系乳化剤が挙げられる。
それらの添加量は、適宜設定すればよい。
A dispersant may be added as necessary for the purpose of promoting the dispersion of gluten in the mixed solution. As long as the effects of the present invention are not inhibited, the dispersant is not particularly limited, and examples thereof include redox agents, redox enzymes, salts, emulsifiers, and the like. Specifically, sodium pyrosulfite, cysteine, glucose oxidase, And organic acid emulsifiers such as acetic acid monoglyceride.
What is necessary is just to set those addition amounts suitably.
工程（ｂ）
得られたグルテン成分の酸性分散液に食品素材を添加して混合溶液を得る。
上記の配合割合の食品素材をグルテンの酸性分散液に加えて、さらに混合する。
Step (b)
A food material is added to the obtained acidic dispersion of the gluten component to obtain a mixed solution.
The food material of the above blending ratio is added to the gluten acidic dispersion and further mixed.
工程（ｃ）
得られた混合溶液にアルカリ溶液を添加して中和混合溶液を得る。
用いるアルカリとしては、水酸化ナトリウム、炭酸ナトリウム、リン酸ナトリウムなどが挙げられる。
分散液のｐＨは特に限定されないが、ｐＨ８．０未満が好ましく、ｐＨ６．０〜７．５がより好ましい。
Step (c)
An alkali solution is added to the obtained mixed solution to obtain a neutralized mixed solution.
Examples of the alkali used include sodium hydroxide, sodium carbonate, and sodium phosphate.
The pH of the dispersion is not particularly limited, but is preferably less than 8.0 and more preferably 6.0 to 7.5.
工程（ｂ’）
得られた酸性溶液にアルカリ溶液を添加して中和溶液を得る。
この工程は、上記の工程（ｃ）に準ずる。
Step (b ′)
An alkaline solution is added to the obtained acidic solution to obtain a neutralized solution.
This step is in accordance with the above step (c).
工程（ｃ’）
得られた中和溶液に食品素材を添加して中和混合溶液を得る。
この工程は、上記の工程（ｂ）に準ずる。
Step (c ′)
A food material is added to the obtained neutralized solution to obtain a neutralized mixed solution.
This step is in accordance with the above step (b).
後処理工程
本発明の食品改質剤の使用形態によっては、上記工程において得られた液体状混合物（分散液、ペースト液）をそのまま用いることもできるが、水分調整を要する場合や固体状で用いる場合には、公知の乾燥装置を用いて乾燥させてもよい。
乾燥は真空乾燥、気流乾燥、凍結乾燥などが良く使用されるが、加熱による熱変性を防止するためにフラッシュドライ（連続瞬間気流乾）法や真空乾燥法が好ましく６０℃以下の乾燥または凍結乾燥が好ましい。
Post-treatment process Depending on the form of use of the food modifier of the present invention, the liquid mixture (dispersion liquid, paste liquid) obtained in the above-mentioned process can be used as it is, but it is used when moisture adjustment is required or in solid form. In such a case, drying may be performed using a known drying apparatus.
For drying, vacuum drying, airflow drying, freeze drying, etc. are often used, but in order to prevent thermal denaturation due to heating, the flash drying (continuous instantaneous airflow drying) method or the vacuum drying method is preferred. Is preferred.
［その他の成分］
本発明の安定化乳化剤組成物は、その用途に応じて、本発明の効果を阻害しない範囲において、その他の成分を含んでいてもよい。
その他の成分としては、例えば、食品衛生法による食品添加剤の規格基準に適合したシリコーン消泡剤（例えば、モメンティブ・パフォーマンス・マテリアルズ・ジャパン合同会社製、製品名：ＴＳＡ７３７Ｆ）や、糊料（キサンタンガム、カルボキシメチルセルロース、グアガム）、乳化剤（ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、レシチン、ポリオキシエチレンアルキルエーテル、高級アルコール硫酸エステル塩、ポリアルキレングリコールアルキルエーテル）、静菌剤（グリシン、アラニン）などが挙げられる。
それらの配合割合は、本発明の効果が阻害されない範囲で適宜設定すればよい。
[Other ingredients]
The stabilized emulsifier composition of the present invention may contain other components as long as the effects of the present invention are not impaired, depending on the application.
Other components include, for example, a silicone antifoaming agent (for example, manufactured by Momentive Performance Materials Japan GK, product name: TSA737F) that meets the standards for food additives according to the Food Sanitation Act, and paste ( Xanthan gum, carboxymethyl cellulose, guar gum), emulsifier (sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, polyoxyethylene alkyl ether, higher alcohol sulfate ester salt, polyalkylene glycol alkyl ether), bacteriostatic agent (glycine, alanine), etc. Can be mentioned.
What is necessary is just to set those mixture ratios suitably in the range which does not inhibit the effect of this invention.
［食品改質剤の用途］
本発明の食品改質剤は、優れた分散性、起泡性および乳化力と乳化安定性を備えているので乳化剤として機能する食品素材として使用できる。また、食品改質剤は熱ゲル化性を有するため加工食品に対して弾力感などの従来の加工食品にはない斬新な食感を備えさせることができるため、食感改質剤として機能する食品素材としても使用できる。
また、発明の食品改質剤は、例えば、従来の乳化剤の代わりに被添加食品に添加して用いることができる。このような被添加食品としては、例えば、ソーセージ、ハンバーグ、ロースハム、ベーコンなどの食肉加工品；中華麺、うどん、そば、パスタ類などの麺類；クッキー、ドーナツ、スナック菓子、シリアル食品などの菓子類；食パン、バターロール、スポンジケーキ、マフィンなどのパン類；その他として、バッターミックス、たん白強化食品、各種冷凍食品などが挙げられる。
[Use of food modifier]
Since the food modifier of the present invention has excellent dispersibility, foamability, emulsifying power and emulsion stability, it can be used as a food material that functions as an emulsifier. In addition, since the food modifier has a thermal gelation property, it can provide a novel texture not found in conventional processed foods such as elasticity to the processed food, and thus functions as a texture modifier. It can also be used as a food material.
In addition, the food modifier of the invention can be used, for example, by adding to a food to be added instead of a conventional emulsifier. Examples of such foods to be added include processed meat products such as sausage, hamburger, roast ham and bacon; noodles such as Chinese noodles, udon, soba and pasta; confectionery such as cookies, donuts, snacks and cereals; Bread such as bread, butter roll, sponge cake, muffin; others include batter mix, protein enriched food, various frozen foods and the like.
このように本発明の食品改質剤は、従来にはない新しいタイプのタンパク素材（食品素材）として、様々な加工食品に用いることができる。
さらに、本発明の食品改質剤により、酢酸やアルカリ剤を使用することなく容易に高濃度のグルテン分散液を得ることができるため、酸や酵素によるグルテンの加水分解物を簡便に効率的かつ高品質な加水分解調味料やペプチドを調製することができる。
As described above, the food modifier of the present invention can be used for various processed foods as a new type of protein material (food material) that has not been used conventionally.
Furthermore, since the food modifier of the present invention can easily obtain a high-concentration gluten dispersion without using acetic acid or an alkaline agent, the gluten hydrolyzate by acid or enzyme can be easily and efficiently obtained. High quality hydrolyzed seasonings and peptides can be prepared.
被添加食品またはその原料混合物に対して、本発明の食品改質剤の粉末を直接添加するか、本発明の食品改質剤の水分散品やペーストを直接添加するか、それらを使用する水に希釈・分散して用いることができる。
添加量は、通常、被添加食品１００質量部に対して１〜６質量％であるが、被添加食品の種類や所望の特性（物性）により適宜設定すればよい。
The food-modifier powder of the present invention is directly added to the food to be added or its raw material mixture, or the water-dispersed product or paste of the food-modifier of the present invention is directly added, or the water in which they are used. It can be used after diluting and dispersing.
The addition amount is usually 1 to 6% by mass with respect to 100 parts by mass of the food to be added, but may be appropriately set depending on the kind of the food to be added and desired properties (physical properties).
本発明を製剤例および試験例によりさらに詳細に説明するが、本発明はこれらにより限定されるものではない。 The present invention will be described in more detail with reference to formulation examples and test examples, but the present invention is not limited thereto.
製剤例および試験例においては、次の原料を使用した。
（Ａ）グルテン成分
小麦粉１００質量部に水７０質量部を加え混錬して生地（ドウ）を得、得られたドウを水洗してデンプン成分を除去し、得られた小麦グルテン（水分量６７質量％の生グルテン）を製剤原料として用いた。
The following raw materials were used in formulation examples and test examples.
(A) Gluten component 70 parts by weight of water is added to 100 parts by weight of wheat flour and kneaded to obtain a dough. The resulting dough is washed with water to remove the starch component, and the resulting wheat gluten (water content 67) (Mass% raw gluten) was used as a raw material for the preparation.
（Ｂ）タンパク質
乳清タンパク質
（電荷あり、日本新薬株式会社製、製品名：エンラクトＨＧ）
カゼインナトリウム
（電荷あり、日本新薬株式会社製、製品名：カゼインナトリウムＬＷ）
大豆タンパク質
（電荷あり、日清オイリオグループ株式会社製、製品名：ソルピー４０００Ｈ）
エンドウタンパク
（電荷あり、オルガノフードテック株式会社製、製品名：エンドウたん白ＰＰＣＳ）
卵白
（電荷あり、キューピータマゴ株式会社製、製品名：乾燥卵白Ｋタイプ）
ゼラチン
（電荷あり、株式会社ニッピ製、製品名：ニッピゼラチンＣＳＩ−２００）
グルテンの加水分解物
（電荷あり、株式会社光洋商会製、製品名：酵素分解小麦タンパク メリプロ５００）
(B) Protein Whey protein (Charged, Nippon Shinyaku Co., Ltd., product name: Enract HG)
Casein sodium (charged, manufactured by Nippon Shinyaku Co., Ltd., product name: casein sodium LW)
Soy protein (Charged, Nisshin Oillio Group, product name: Solpy 4000H)
Pea protein (charged, manufactured by Organo Foodtech Co., Ltd., product name: pea protein PPCS)
Egg white (Charged, manufactured by Kewpie Tamago Co., Ltd., product name: dried egg white K type)
Gelatin (Charged, manufactured by Nippi Co., Ltd., product name: Nippi Gelatin CSI-200)
Gluten hydrolyzate (charged, manufactured by Koyo Shokai Co., Ltd., product name: enzyme-degraded wheat protein Meripro 500)
（Ｃ）加工デンプン
酸化デンプン
（電荷あり、日澱化學株式会社製、製品名：ラスターゲンＦＯ）
リン酸架橋デンプン
（電荷あり、日澱化學株式会社製、製品名：スターチ１００）
(C) Modified starch Oxidized starch (charged, manufactured by Nissho Kagaku Co., Ltd., product name: Rastergen FO)
Phosphoric acid cross-linked starch (charged, manufactured by Nissho Kagaku Co., Ltd., product name: Starch 100)
（Ｄ）増粘化合物
キトサン
（電荷あり、日本化薬フードテクノ株式会社製、製品名：キトサミン）
アルギン酸
（電荷あり、株式会社キミカ製、製品名：キミカアシッドＧ）
カラギーナン
（電荷あり、三菱商事フードテック株式会社製、製品名：ＮＥＷＧＥＬＩＮ ＧＪ−３００）
(D) Thickening compound Chitosan (Charged, Nippon Kayaku Food Techno Co., Ltd., product name: Chitosamine)
Alginic acid (Charged, manufactured by Kimika Co., Ltd., product name: Kimika Acid G)
Carrageenan (Charged, Mitsubishi Corporation Foodtech Co., Ltd., product name: NEWGELIN GJ-300)
（Ｅ）糖
フルクトース（果糖）
（還元性あり、エー・ディー・エム・ジャパン株式会社製、製品名：結晶果糖フルクトース）
(E) Sugar fructose
(Reducing, manufactured by ADM Japan, product name: crystalline fructose fructose)
（Ｆ）その他
水
（精製水、長田産業株式会社工場内の井戸により得られた水）
ピロ亜硫酸ナトリウム
（大東化学株式会社製、無水重亜硫酸ナトリウム）
塩酸
（１１．７％、南海化学株式会社製、塩酸）
カセイソーダ（水酸化ナトリウム）
（１２％、南海化学株式会社製、苛性ソーダ）
小麦デンプン
（電荷なし、長田産業株式会社製、製品名：浮粉）
スクロース（ショ糖）
（電荷なし、和光純薬工業株式会社、試薬）
タマリンドガム
（電荷なし、ＤＳＰ五協フード＆ケミカル株式会社製、製品名：グリエイト）
市販のグルテン含有食品改質剤／特開２０１２−０４４９８５号公報に該当
（奥野製薬工業株式会社製、製品名：プロフェクトＳ）
(F) Other water (purified water, water obtained from wells in Nagata Sangyo Co., Ltd. factory)
Sodium pyrosulfite (Daito Chemical Co., Ltd., anhydrous sodium bisulfite)
Hydrochloric acid (11.7%, manufactured by Nankai Chemical Co., Ltd., hydrochloric acid)
Caustic soda (sodium hydroxide)
(12%, manufactured by Nankai Chemical Co., Ltd., caustic soda)
Wheat starch (no charge, manufactured by Nagata Sangyo Co., Ltd., product name: floating powder)
Sucrose (sucrose)
(No charge, Wako Pure Chemical Industries, Ltd., reagent)
Tamarind gum (no charge, manufactured by DSP Gokyo Food & Chemical Co., Ltd., product name: Glyate)
Commercially available gluten-containing food modifier / corresponds to Japanese Patent Application Laid-Open No. 2012-044985 (Okuno Pharmaceutical Co., Ltd., product name: Profect S)
［製剤例１］
生グルテン１００質量部に、ピロ亜硫酸ナトリウム０．０２６質量部を加え、縦型ミキサー（エスケーミキサー株式会社製、型式：ＳＫ２５０−１０、容量：２５Ｌ）を用いて、高速回転（２８０ｒｐｍ）で５分間撹拌した。得られた混合物にさらに１１．７％塩酸３．２質量部を加え、同様の高速回転で５分間撹拌した。撹拌時の混合物はｐＨ３．5、温度２０℃であった。その後、得られた混合物に乳清タンパク質６．６質量部（グルテン成分中の乾燥グルテン１００質量部に対して２０質量部に相当）を加え、同様の高速回転で５分間撹拌した。
次いで、得られた混合物にさらに１２％カセイソーダ４．０質量部を加え、同様の高速回転で５分間撹拌した。撹拌時の混合物はｐＨ６．５、温度２０℃であった。
次いで、得られたペースト液を真空ベルト乾燥機（株式会社日阪製作所製、型式：ＳＢＤ−４０）を用いて設定温度５０〜６５℃で乾燥させ、粉砕機（株式会社レッチェ（現：ヴァーダー・サイエンティフィク株式会社）製、型式：ＺＭ１）を用いて粉砕して、食品改質剤粉末（「製剤１」とする）約４０ｇを得た。
[Formulation Example 1]
0.026 parts by mass of sodium pyrosulfite is added to 100 parts by mass of raw gluten, and 5 minutes at a high speed rotation (280 rpm) using a vertical mixer (manufactured by SK mixer, model: SK250-10, capacity: 25 L). Stir. To the obtained mixture, 3.2 parts by mass of 11.7% hydrochloric acid was further added, and the mixture was stirred at the same high speed rotation for 5 minutes. The mixture during stirring was pH 3.5 and the temperature was 20 ° C. Thereafter, 6.6 parts by mass of whey protein (corresponding to 20 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component) was added to the obtained mixture, and the mixture was stirred at the same high-speed rotation for 5 minutes.
Next, 4.0 parts by mass of 12% caustic soda was further added to the obtained mixture, and the mixture was stirred at the same high-speed rotation for 5 minutes. The mixture during stirring had a pH of 6.5 and a temperature of 20 ° C.
Next, the obtained paste liquid was dried at a set temperature of 50 to 65 ° C. using a vacuum belt dryer (manufactured by Nisaka Manufacturing Co., Ltd., model: SBD-40). The product was pulverized using a model manufactured by Scientific Co., Ltd., model: ZM1) to obtain about 40 g of a food modifier powder (referred to as “Formulation 1”).
［製剤例２〜６］
食品素材のタンパク質としての乳清タンパク質の代わりに、それぞれタンパク質としてのカゼインナトリウム、大豆タンパク、エンドウタンパク、卵白またはゼラチンを用いること、カゼインナトリウムの場合には、カセイソーダと食品素材の添加順序を逆にすること（工程（ｂ’）および（Ｃ’）に相当）以外は製剤例１と同様にして、食品改質剤粉末（それぞれ「製剤２〜６」とする）約４０ｇを得た。
[Formulation Examples 2 to 6]
Use sodium caseinate, soy protein, pea protein, egg white or gelatin as the protein instead of whey protein as the protein of the food material. In the case of sodium caseinate, reverse the order of addition of caustic soda and food material. Except that (corresponding to steps (b ′) and (C ′)), about 40 g of food modifier powder (referred to as “formulations 2 to 6”, respectively) was obtained in the same manner as in Formulation Example 1.
［製剤例７および８］
食品素材のタンパク質としての乳清タンパク質の代わりに、それぞれ加工デンプンとしての酸化デンプンまたはリン酸架橋デンプンを用いること以外は製剤例１と同様にして、食品改質剤粉末（それぞれ「製剤７および８」とする）約４０ｇを得た。
[Formulation Examples 7 and 8]
In the same manner as in Formulation Example 1 except that oxidized starch or phosphate-crosslinked starch as processed starch is used instead of whey protein as protein of food material, respectively, a food modifier powder (“Formulations 7 and 8 respectively”) is used. About 40 g was obtained.
［製剤例９〜１１］
食品素材のタンパク質としての乳清タンパク質２０質量部の代わりに、それぞれ増粘化合物としてのキトサン、アルギン酸またはカラギーナン６．６質量部（グルテン成分中の乾燥グルテン１００質量部に対して０．５質量部に相当）を用いること以外は製剤例１と同様にして、食品改質剤粉末（それぞれ「製剤９〜１１」とする）約３２ｇを得た。
[Formulation examples 9 to 11]
Instead of 20 parts by mass of whey protein as protein of food material, 6.6 parts by mass of chitosan, alginic acid or carrageenan as thickening compounds (0.5 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component) In the same manner as in Formulation Example 1 except for using the product, about 32 g of food modifier powder (referred to as “formulations 9 to 11”) was obtained.
［製剤例１２］
食品素材のタンパク質としての乳清タンパク質の代わりに、糖としての還元性を有するフルクトースを用いること以外は製剤例１と同様にして、食品改質剤粉末（「製剤１２」とする）約４０ｇを得た。
[Formulation Example 12]
About 40 g of a food modifier powder (referred to as “Formulation 12”) was prepared in the same manner as in Formulation Example 1 except that fructose having reducibility as a sugar was used instead of whey protein as a protein of food material. Obtained.
［製剤例１３］
食品素材のタンパク質としての乳清タンパク質の代わりに、グルテンの加水分解物を用いること以外は製剤例１と同様にして、食品改質剤粉末（「製剤１３」とする）約４０ｇを得た。
[Formulation Example 13]
About 40 g of a food modifier powder (referred to as “Formulation 13”) was obtained in the same manner as in Formulation Example 1 except that a gluten hydrolyzate was used instead of whey protein as a protein of the food material.
［比較製剤例１：ブランク］
食品素材のタンパク質としての乳清タンパク質を用いないこと以外は製剤例１と同様にして、グルテン粉末（「比較製剤１」とする）約３２ｇを得た。
[Comparative Formulation Example 1: Blank]
About 32 g of gluten powder (referred to as “Comparative Formulation 1”) was obtained in the same manner as Formulation Example 1 except that whey protein was not used as the protein of the food material.
［比較製剤例２］
食品素材のタンパク質としての乳清タンパク質の代わりに、小麦デンプンを用いること以外は製剤例１と同様にして、グルテン粉末（「比較製剤２」とする）約４０ｇを得た。
[Comparative Formulation Example 2]
About 40 g of gluten powder (referred to as “Comparative formulation 2”) was obtained in the same manner as in Formulation Example 1 except that wheat starch was used instead of whey protein as the protein of the food material.
［比較製剤例３］
食品素材のタンパク質としての乳清タンパク質の代わりに、スクロースを用いること以外は製剤例１と同様にして、グルテン粉末（「比較製剤３」とする）約４０ｇを得た。
[Comparative Formulation Example 3]
About 40 g of gluten powder (referred to as “Comparative formulation 3”) was obtained in the same manner as in Formulation Example 1, except that sucrose was used instead of whey protein as a protein of food material.
［比較製剤例４］
食品素材のタンパク質としての乳清タンパク質２０質量部の代わりに、タマリンドガム６．６質量部を用いること以外は製剤例１と同様にして、グルテン粉末（「比較製剤４」とする）約３２ｇを得た。
[Comparative Formulation Example 4]
About 32 g of gluten powder (referred to as “Comparative formulation 4”) was prepared in the same manner as in Formulation Example 1 except that 6.6 parts by mass of tamarind gum was used instead of 20 parts by mass of whey protein as protein of food material. Obtained.
［試験例１：食品改質剤粉末の分散性評価］
製剤例１〜１３で調製した食品改質剤粉末（製剤１〜１３）および比較製剤例１〜４で調製したグルテン粉末（比較製剤１〜４）１０ｇ（１０質量部）のそれぞれを入れた容量２００ｍＬのビーカーに、精製水９０ｍＬ（９０質量部）を添加し、撹拌機（新東科学株式会社製、型式：汎用撹拌機ＢＬ１２００）を用いて、回転数５００ｒｐｍで３分間撹拌した。撹拌後、得られた混合液の性状を観察した。
また同時に、得られた混合液をＪＩＳ規格による標準篩（ＪＩＳ Ｚ−８８０１：８．６メッシュ、１８メッシュ、４２メッシュ、６０メッシュおよび２３５メッシュ）に通し、８．６メッシュおよび１８メッシュのＪＩＳ標準篩上に残存した凝集物の質量を合計し総質量で除した値を合計残存率（質量％）として算出し、評価した。
[Test Example 1: Evaluation of dispersibility of food modifier powder]
Capacities containing 10 g (10 parts by mass) of the food modifier powder prepared in Preparation Examples 1 to 13 (Formulation 1 to 13) and gluten powder prepared in Comparative Preparation Examples 1 to 4 (Comparative Preparations 1 to 4) To a 200 mL beaker, 90 mL (90 parts by mass) of purified water was added and stirred for 3 minutes at a rotation speed of 500 rpm using a stirrer (manufactured by Shinto Kagaku Co., Ltd., model: general-purpose stirrer BL1200). After stirring, the properties of the resulting mixture were observed.
At the same time, the resulting mixture is passed through a standard sieve according to JIS standards (JIS Z-8801: 8.6 mesh, 18 mesh, 42 mesh, 60 mesh and 235 mesh), and 8.6 mesh and 18 mesh JIS standards. A value obtained by adding the masses of the aggregates remaining on the sieve and dividing by the total mass was calculated as a total residual rate (% by mass) and evaluated.
得られた観察結果を次の４段階の基準で区分し、分散性を評価した。
評価Ａ：２０質量％未満の残存率を有し、凝集物がなく均一に分散している
Ｂ：２０質量％以上４０質量％未満の残存率を有し、小さな凝集物が多く存在している
Ｃ：４０質量％以上６０質量％未満の残存率を有し、凝集物塊を形成するが軽い撹拌で分散する
Ｄ：６０質量％以上の残存率を有し、凝集物塊を形成し、軽い撹拌でも分散しない
得られた結果を、製剤の成分および配合割合と共に表１に示す。
The obtained observation results were classified according to the following four-stage criteria, and the dispersibility was evaluated.
Evaluation A: Residual rate of less than 20% by mass, uniformly dispersed without aggregates B: Residual rate of 20% by mass to less than 40% by mass, and many small aggregates are present C: Residual rate of 40% by mass or more and less than 60% by mass, forms aggregate lump but disperses by light agitation D: Has residual rate of 60% by mass or more, forms agglomerate lump, light Table 1 shows the results obtained together with the components and the mixing ratio of the preparation.
［試験例２：食品改質剤粉末の乳化安定性の評価］
製剤例１〜１３で調製した食品改質剤粉末（製剤１〜１３）および比較製剤例１〜４で調製したグルテン粉末（比較製剤１〜４）４ｇ（４質量部）のそれぞれを入れた容量３００ｍＬのビーカーに、精製水９６ｍＬ（９６質量部）を添加し、高速乳化・分散機ホモミキサー（プライミクス株式会社製、型式：ＴＫホモミクサーＭＡＲＫ II）を用いて、回転数３０００ｒｐｍで１分間撹拌した。次いで、得られた混合物を回転数３０００ｒｐｍで撹拌しながら、１分間掛けて大豆油１００ｇ（１００質量部）を添加し、その後、回転数１０，０００ｒｐｍで３分間撹拌し乳化処理を行った。
得られた乳化物を容量１００ｍｌの比色管に移し、２４時間静置し、乳化相の割合（乳化物残存率：体積％）を測定し、その性状を観察した。
[Test Example 2: Evaluation of emulsion stability of food modifier powder]
Capacity containing each of 4 g (4 parts by mass) of food modifier powder prepared in Preparation Examples 1 to 13 (Formulation 1 to 13) and gluten powder prepared in Comparative Preparation Examples 1 to 4 (Comparative Preparations 1 to 4) To a 300 mL beaker, 96 mL (96 parts by mass) of purified water was added, and the mixture was stirred for 1 minute at a rotational speed of 3000 rpm using a high-speed emulsification / dispersing machine homomixer (manufactured by PRIMIX Co., Ltd., model: TK Homomixer MARK II). Next, while stirring the obtained mixture at a rotational speed of 3000 rpm, 100 g (100 parts by mass) of soybean oil was added over 1 minute, followed by stirring at a rotational speed of 10,000 rpm for 3 minutes for emulsification.
The obtained emulsion was transferred to a colorimetric tube having a capacity of 100 ml, allowed to stand for 24 hours, the proportion of the emulsion phase (emulsion residual ratio: volume%) was measured, and the properties thereof were observed.
得られた乳化物残存率（％）およびその性状を次の４段階の基準で区分し、乳化安定性を評価した。
評価Ａ：７５体積％以上１００体積％以下の乳化物残存率を有する
Ｂ：７０体積％以上７５体積％未満の乳化物残存率を有する
Ｃ：７０体積％以上の乳化物残存率を有するが、乳化物がゲル状を呈している
Ｄ：７０体積％未満の乳化物残存率を有する
Ｅ：乳化物が油層と水相に分離している
得られた結果を、製剤の成分および配合割合と共に表１に示す。
The obtained emulsion remaining rate (%) and its properties were classified according to the following four-stage criteria, and the emulsion stability was evaluated.
Evaluation A: having an emulsion residual rate of 75% by volume or more and 100% by volume or less B: having an emulsion residual rate of 70% by volume or more and less than 75% by volume C: having an emulsion residual rate of 70% by volume or more, E: The emulsion is in a gel form. D: The emulsion has a residual ratio of less than 70% by volume. E: The emulsion is separated into an oil layer and an aqueous phase. It is shown in 1.
［試験例３：食品改質剤粉末のゲル形成性（強度）の評価］
精製水１００ｍＬ（１００質量部）を入れた容量２００ｍＬのビーカーに、製剤例１〜１３で調製した食品改質剤粉末（製剤１〜１３）および比較製剤例１〜４で調製したグルテン粉末（比較製剤１〜４）をそれぞれ３０質量％になるように（４３ｇ）添加・混合した。
得られた混合物を塩化ビニリデン製チューブ（内径３０ｍｍ×長さ１５０ｍｍ×厚さ０．１ｍｍ）に充填し、恒温水槽（株式会社ぞうや製、製品名：ＩＨユニット）を用いて、温度９５℃で４５分間加熱し、その後、冷却して、温度５℃で２４時間保存した。保存後、物性測定器（株式会社レオテック製、型式：ＦＵＤＯＨレオメーターＲＴ−３００２Ｄ）を用いて、下記の条件でゲル強度として破断強度（ｇ／ｃｍ2）を測定し、その性状を観察した。
[Test Example 3: Evaluation of gel forming property (strength) of food modifier powder]
In a 200 mL beaker containing 100 mL (100 parts by mass) of purified water, the food modifier powder prepared in Preparation Examples 1-13 (Formulation 1-13) and the gluten powder prepared in Comparative Preparation Examples 1-4 (Comparison) Preparations 1 to 4) were added and mixed so that each was 30% by mass (43 g).
The obtained mixture was filled into a vinylidene chloride tube (inner diameter 30 mm × length 150 mm × thickness 0.1 mm), and the temperature was set to 95 ° C. using a constant temperature water bath (product name: IH unit, manufactured by Zouya Co., Ltd.). Heated for 45 minutes, then cooled and stored at a temperature of 5 ° C. for 24 hours. After storage, the breaking strength (g / cm 2 ) was measured as the gel strength under the following conditions using a physical property measuring instrument (manufactured by Rheotech Co., Ltd., model: FUDOH rheometer RT-3002D), and the properties were observed.
（条件）
・プランジャー：圧縮弾性用 Ｄφ１０ｍｍ
・テーブルスピード：１０ｃｍ／ｍｉｎ
・感度：２ｋｇ
・レコーダー：ＨＩＯＫＩ
・チャートスピード１８０ｍｍ／ｍｉｎ
・感度：０．５Ｖ
・サンプル形状：直径４８ｍｍ×高さ３０ｍｍ
(conditions)
-Plunger: For compression elasticity Dφ10mm
・ Table speed: 10cm / min
・ Sensitivity: 2kg
・ Recorder: HIOKI
・ Chart speed 180mm / min
・ Sensitivity: 0.5V
・ Sample shape: Diameter 48mm x Height 30mm
得られた破断強度（ｇ／ｃｍ2）およびその性状を次の４段階の基準で区分し、ゲル形成性（強度）を評価した。
評価Ａ：２０ｇ／ｃｍ2以上の破断強度を有し、非常に硬く、弾力を有するゲルである
Ｂ：８ｇ／ｃｍ2以上２０ｇ／ｃｍ2未満の破断強度を有し、硬く、弾力を有するゲルである
Ｃ：４ｇ／ｃｍ2以上８ｇ／ｃｍ2未満の破断強度を有し、硬さ・弾力が共に弱いゲルである
Ｄ：４ｇ／ｃｍ2未満の破断強度を有し、辛うじて自立状態を保つゲルである
The obtained breaking strength (g / cm 2 ) and its properties were classified according to the following four-stage criteria, and gel forming properties (strength) were evaluated.
Evaluation A: A gel that has a breaking strength of 20 g / cm 2 or more, is very hard, and has elasticity B: A gel that has a breaking strength of 8 g / cm 2 or more and less than 20 g / cm 2 , that is hard and has elasticity C: A gel having a breaking strength of 4 g / cm 2 or more and less than 8 g / cm 2 , and a weak hardness and elasticity D: It has a breaking strength of less than 4 g / cm 2 and barely maintains its self-supporting state. Is a gel
特許文献１に該当する市販のグルテン含有食品改質剤を比較製剤５として、試験例１〜３と同様にして評価した。
試験例１〜３の測定および評価結果を、製剤の原料およびそれらの配合量と共に、表１および表２に示す。
A commercially available gluten-containing food modifier corresponding to Patent Document 1 was evaluated as Comparative Formulation 5 in the same manner as in Test Examples 1 to 3.
The measurement and evaluation results of Test Examples 1 to 3 are shown in Table 1 and Table 2 together with the raw materials of the preparations and their blending amounts.
表１および表２の結果から、次のことがわかる。
（１）本発明の食品改質剤粉末（製剤１〜１３）は、殆ど均一に水に分散する分散性および良好な乳化安定性を有し、組み合わせる食品素材により異なるものの、良好なゲル形成性（強度）を有することがわかる。
（２）ブランクのグルテンのみ（比較製剤１）は、分散性および乳化安定性に劣ることがわかる。
（３）電荷を有さない食品素材（小麦デンプン、スクロースおよびタマリンドガム）との組み合わせ（比較製剤２〜４）は、７０％前後の乳化物残存率を有するものの、分散性に劣ることがわかる。
（４）特許文献１に該当する市販のグルテン含有食品改質剤（比較製剤５）は、分散性に優れるものの、乳化安定性に劣り、水相と分離してしまうことがわかる。
From the results of Tables 1 and 2, the following can be understood.
(1) The food modifier powder (formulations 1 to 13) of the present invention has dispersibility to disperse almost uniformly in water and good emulsification stability, and varies depending on the food material to be combined. It can be seen that it has (strength).
(2) It can be seen that only blank gluten (Comparative Preparation 1) is inferior in dispersibility and emulsion stability.
(3) A combination (comparative preparations 2 to 4) with a food material having no charge (wheat starch, sucrose and tamarind gum) has an emulsion residual ratio of around 70%, but it is inferior in dispersibility. .
(4) Although the commercially available gluten-containing food modifier (comparative preparation 5) corresponding to Patent Document 1 is excellent in dispersibility, it is found that the emulsion stability is poor and it separates from the aqueous phase.
Claims (3)
該食品改質剤は、
（Ａ）水９６ｍＬに該食品改質剤４ｇを添加・混合し、得られた混合物の撹拌下に大豆油１００ｇを添加・混合し、次いで得られた混合物を乳化処理に付し、得られた乳化物を容量１００ｍｌの比色管に移し、２４時間静置したときの乳化物残存率が７０〜１００体積％である乳化安定性、および
（Ｂ）水９０ｍＬに該食品改質剤１０ｇを添加・混合し、次いで得られた混合物を８．６メッシュ、１８メッシュ、４２メッシュ、６０メッシュおよび２３５メッシュのＪＩＳ標準篩に通したときに、８．６メッシュおよび１８メッシュのＪＩＳ標準篩上に残存する凝集物の合計残存率が４０質量％未満である分散性
を有し、
前記食品素材が乳清タンパク質、カゼインナトリウム、大豆タンパク質、エンドウタンパク、卵白、ゼラチンおよびグルテンの加水分解物から選択されるタンパク質であり、該タンパク質が前記グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるか、
前記食品素材が酸化デンプンおよびリン酸架橋デンプンから選択される加工デンプンであり、該加工デンプンが前記グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれるか、
前記食品素材がキトサン、アルギン酸およびカラギーナンから選択される増粘化合物であり、該増粘化合物が前記グルテン成分中の乾燥グルテン１００質量部に対して、０．０１〜５０質量部含まれるか、または
前記食品素材が還元性を有する糖としてのフルクトースであり、該糖が前記グルテン成分中の乾燥グルテン１００質量部に対して、０．５〜５０質量部含まれる
ことを特徴とする食品改質剤。 A food modifier comprising a gluten component selected from gluten and vital gluten, and a food material having charge and / or reducibility,
The food modifier is
(A) 4 g of the food modifier was added to and mixed with 96 mL of water, 100 g of soybean oil was added and mixed with stirring of the resulting mixture, and then the resulting mixture was subjected to an emulsification treatment. The emulsion is transferred to a colorimetric tube with a capacity of 100 ml and left to stand for 24 hours. The emulsion remaining ratio is 70 to 100% by volume, and (B) 10 g of the food modifier is added to 90 mL of water. When mixed and then passed through an 8.6 mesh, 18 mesh, 42 mesh, 60 mesh and 235 mesh JIS standard sieve, it remains on the 8.6 mesh and 18 mesh JIS standard sieve the total residual ratio of agglomerates is have a dispersibility of less than 40 wt%,
The food material is a protein selected from whey protein, sodium caseinate, soy protein, pea protein, egg white, gelatin and gluten hydrolyzate, and the protein is based on 100 parts by mass of dry gluten in the gluten component. , 0.5 to 50 parts by mass,
The food material is a modified starch selected from oxidized starch and phosphate-crosslinked starch, and the modified starch is contained in an amount of 0.5 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component,
The food material is a thickening compound selected from chitosan, alginic acid and carrageenan, and the thickening compound is contained in an amount of 0.01 to 50 parts by weight with respect to 100 parts by weight of dry gluten in the gluten component, or
The food material is fructose as a reducing sugar, and the sugar is contained in an amount of 0.5 to 50 parts by mass with respect to 100 parts by mass of dry gluten in the gluten component. Food modifier.
（ａ）グルテン成分を酸性溶液に分散させてグルテン成分の酸性分散液を得る工程、
（ｂ）得られた酸性分散液に食品素材を添加して混合溶液を得る工程、および
（ｃ）得られた混合溶液にアルカリ溶液を添加して中和混合溶液を得る工程
または
（ａ）グルテン成分を酸性溶液に分散させてグルテン成分の酸性分散液を得る工程、
（ｂ’）得られた酸性分散液にアルカリ溶液を添加して中和溶液を得る工程、および
（ｃ’）得られた中和溶液に食品素材を添加して中和混合溶液を得る工程
を含み、
前記工程（ａ）〜（ｃ）、（ｂ’）および（ｃ’）が、０℃以上でかつ前記グルテン成分の変性温度以下で行われることを特徴とする食品改質剤の製造方法。 A method for producing a food modifier according to claim 1 or 2 ,
(A) a step of dispersing the gluten component in an acidic solution to obtain an acidic dispersion of the gluten component;
(B) a step of adding a food material to the obtained acidic dispersion to obtain a mixed solution, and (c) a step of adding an alkali solution to the obtained mixed solution to obtain a neutralized mixed solution, or (a) gluten A step of dispersing the components in an acidic solution to obtain an acidic dispersion of the gluten component,
(B ′) adding an alkaline solution to the obtained acidic dispersion to obtain a neutralized solution, and (c ′) adding a food material to the obtained neutralized solution to obtain a neutralized mixed solution. Including
The method for producing a food modifier, wherein the steps (a) to (c), (b ′) and (c ′) are carried out at a temperature of 0 ° C. or higher and below the denaturation temperature of the gluten component.
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| JPS5247944A (en) * | 1975-10-14 | 1977-04-16 | Nippon Flour Mills | Method of producing vegetable sheettlike protein food |
| US4179525A (en) * | 1976-07-16 | 1979-12-18 | J. R. Short Milling Company | Methods for forming stable dispersions of glutens which tend to agglomerate |
| JPS60967B2 (en) * | 1977-04-19 | 1985-01-11 | 日清製粉株式会社 | Method for producing gluten paste and gluten curd |
| JPS5564782A (en) * | 1978-11-09 | 1980-05-15 | Nisshin Flour Milling Co Ltd | Emulsifier composition and method for emulsification |
| JP2738450B2 (en) * | 1989-08-31 | 1998-04-08 | 株式会社片山化学工業研究所 | Wheat gluten composition |
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| WO2009011253A1 (en) * | 2007-07-13 | 2009-01-22 | Fuji Oil Company, Limited | Dispersion improver for gluten, and dispersion solution of gluten |
| JP6078800B2 (en) * | 2010-07-27 | 2017-02-15 | 奥野製薬工業株式会社 | Food modifier |
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |