JP6687380B2 - Saltiness enhancer - Google Patents
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- JP6687380B2 JP6687380B2 JP2015245742A JP2015245742A JP6687380B2 JP 6687380 B2 JP6687380 B2 JP 6687380B2 JP 2015245742 A JP2015245742 A JP 2015245742A JP 2015245742 A JP2015245742 A JP 2015245742A JP 6687380 B2 JP6687380 B2 JP 6687380B2
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- 239000003623 enhancer Substances 0.000 title claims description 24
- 235000019600 saltiness Nutrition 0.000 title claims description 20
- 229920002472 Starch Polymers 0.000 claims description 109
- 235000019698 starch Nutrition 0.000 claims description 104
- 239000008107 starch Substances 0.000 claims description 102
- 235000013305 food Nutrition 0.000 claims description 62
- 235000019643 salty taste Nutrition 0.000 claims description 56
- 235000013312 flour Nutrition 0.000 claims description 46
- 150000003839 salts Chemical class 0.000 claims description 37
- 229920001592 potato starch Polymers 0.000 claims description 36
- 239000002245 particle Substances 0.000 claims description 35
- 230000008961 swelling Effects 0.000 claims description 33
- 230000002401 inhibitory effect Effects 0.000 claims description 29
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 25
- 238000004519 manufacturing process Methods 0.000 claims description 24
- 235000012149 noodles Nutrition 0.000 claims description 23
- 238000004062 sedimentation Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 15
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 14
- 230000002708 enhancing effect Effects 0.000 claims description 14
- 244000017020 Ipomoea batatas Species 0.000 claims description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 13
- 235000013339 cereals Nutrition 0.000 claims description 11
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 7
- 239000004480 active ingredient Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 description 41
- 239000000047 product Substances 0.000 description 33
- 235000008429 bread Nutrition 0.000 description 28
- 238000011156 evaluation Methods 0.000 description 26
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 239000000203 mixture Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 229910019142 PO4 Inorganic materials 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 8
- 239000010452 phosphate Substances 0.000 description 8
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 8
- 238000001556 precipitation Methods 0.000 description 7
- 238000009472 formulation Methods 0.000 description 6
- 229920002261 Corn starch Polymers 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- -1 alkali metal salt Chemical class 0.000 description 5
- 235000013351 cheese Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000008120 corn starch Substances 0.000 description 5
- 239000003431 cross linking reagent Substances 0.000 description 5
- 229940100445 wheat starch Drugs 0.000 description 5
- 206010020772 Hypertension Diseases 0.000 description 4
- 229910052783 alkali metal Inorganic materials 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 208000006011 Stroke Diseases 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 208000019622 heart disease Diseases 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 208000017169 kidney disease Diseases 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 235000015108 pies Nutrition 0.000 description 2
- 159000000001 potassium salts Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- SKCKOFZKJLZSFA-UHFFFAOYSA-N L-Gulomethylit Natural products CC(O)C(O)C(O)C(O)CO SKCKOFZKJLZSFA-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013804 distarch phosphate Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012433 rusks Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Seasonings (AREA)
Description
本発明は、穀粉を主成分とする食品の製造の際に用いられる塩味増強剤、及び、該塩味増強剤を用いた食品の塩味を増強する方法に関する。また、本発明は、食塩使用量に比して塩味が増強された、又は、食塩使用量が通常より低減されても低減前と同等の食塩味を有する、穀粉を主成分とする食品の製造方法に関する。 The present invention relates to a salty taste enhancer used in the production of foods containing flour as a main component, and a method for enhancing the salty taste of foods using the salty taste enhancer. Further, the present invention, the salty taste is enhanced as compared to the amount of salt used, or even if the amount of salt used is reduced than usual, having a salty taste equivalent to that before reduction, production of foods containing flour as a main component Regarding the method.
ベーカリー製品や麺製品等の穀粉を主成分とする食品には、製造原料として、食塩が使用されるものが多い。食塩は、これら食品に塩味を付与するだけでなく、それら製品製造時の生地物性に大きな影響を及ぼすため、作業性の面から、その添加量は一定の範囲に限られる。穀粉を主成分とする各種食品の製造時の一般的な食塩使用量は、小麦粉１００ｇに対し、パン類では０．５〜３．０ｇ（非特許文献１）、クッキー類では０．８〜２．１ｇ（非特許文献２）、パイ生地・タルト生地では０．７〜３．０ｇ（非特許文献２及び３）、ケーキ類では０．５〜２．０ｇ（非特許文献３）、うどんでは２．０〜６．４ｇ（非特許文献４）であり、これら食品には相当量の食塩が含まれるといえる。 Many foods containing flour as a main component, such as bakery products and noodle products, use salt as a manufacturing raw material. Since salt not only imparts a salty taste to these foods but also has a great influence on the physical properties of the dough during the production of these products, the addition amount thereof is limited to a certain range from the viewpoint of workability. A general amount of salt used during the production of various foods containing flour as a main component is 0.5 to 3.0 g for breads and 0.8 to 2 for cookies with respect to 100 g of wheat flour. 0.1 g (non-patent document 2), pie dough / tart dough 0.7-3.0 g (non-patent documents 2 and 3), cakes 0.5-2.0 g (non-patent document 3), udon It is 2.0 to 6.4 g (Non-Patent Document 4), and it can be said that these foods contain a considerable amount of salt.
一方で、食塩の過剰摂取は、高血圧を発端とし、脳卒中、心臓病、腎臓病などの命にかかわる疾患を招く恐れがあることから、我が国の厚生労働省は、２０１５年４月１日より、食塩摂取量の一日の目標量を、男性では９．０ｇ未満から８．０ｇ未満へ、女性では７．５ｇ未満から７．０ｇ未満へと変更している。このような状況下、食品中の食塩量低減が求められるところであるが、前述の通り、穀粉を主成分とする食品の製造においては、食塩は必須成分であり、その使用量を低減すると、例えばベーカリー生地や麺生地にべたつきが生じ、作業性が著しく悪化する。そして、そのように食塩使用量を低減して得られる食品は、塩味が薄く物足りないというだけでなく、風味や食感が大きく損なわれたものとなる。 On the other hand, excessive intake of salt may lead to life-threatening diseases such as stroke, heart disease, and kidney disease starting from hypertension, so the Ministry of Health, Labor and Welfare of Japan has decided that salt intake from April 1, 2015 The target daily intake has been changed from less than 9.0 g to less than 8.0 g for men and from less than 7.5 g to less than 7.0 g for women. Under these circumstances, it is required to reduce the amount of salt in food, but as described above, in the production of foods containing flour as a main component, salt is an essential component, and if the amount used is reduced, for example, The bakery dough or noodle dough becomes sticky and the workability is significantly deteriorated. In addition, the food obtained by reducing the amount of salt used in this way has not only a poor salty taste and is unsatisfactory, but also the flavor and texture are greatly impaired.
穀粉を主成分とする食品の食塩使用量を低減する方法は、これまでにいくつか開示されている。例えば、特許文献１は、グルコン酸のアルカリ金属塩でない有機酸のアルカリ金属塩が、食塩に代替しても焙焼製品製造時の作業性に影響を及ぼさないとの知見を得て、「グルコン酸のアルカリ金属塩を除く有機酸のアルカリ金属塩を含有するパン類およびその他の焙焼製品用食塩代替原料」を開示している。特許文献２は、食塩含量を減じた生地をいったん製造し、その生地に対し、食塩を多量に含有する小片状製パン用生地配合材を、視認できる程度に練り込むことで、パン生地全体では食塩含量が減じられているにもかかわらず塩味の感じ方が強くなるとの知見を得て、「食塩を３〜３０質量％含有する小片状製パン用生地配合材」を開示している。また、特許文献３は、ナトリウム塩を含まない特定のカリウム塩の組み合わせが塩知覚を顕著に強化させるとの知見を得て、「塩化カリウム、リン酸一カリウムおよびクエン酸カリウムのブレンドを含む塩味強化組成物」などを開示している。そして、特許文献４は、メジアン径が４．９μｍ以下である架橋でん粉が液状飲食品において塩味増強効果を有するとの知見を得て、「メジアン径が４．９μｍ以下となるように物理的に微小化された架橋澱粉を有効成分とし、添加された飲食品の塩味を増強することを特徴とする塩味増強剤」を開示している。 Several methods for reducing the amount of salt used in foods containing flour as a main component have been disclosed so far. For example, Patent Document 1 obtains the finding that an alkali metal salt of an organic acid that is not an alkali metal salt of gluconic acid does not affect workability at the time of producing a roasted product even if it is replaced with salt, and "Glucon" Raw materials for salt substitutes for breads and other roasted products containing alkali metal salts of organic acids excluding alkali metal salts of acids "are disclosed. Patent Document 2 once manufactures a dough with a reduced salt content, and kneads a small piece of bread dough mixture containing a large amount of salt into the dough in a visually recognizable manner so that the entire dough Based on the finding that the salty taste is enhanced despite the reduced salt content, "a small piece of bread dough compounding material containing 3 to 30 mass% of salt" is disclosed. In addition, Patent Document 3 obtained the finding that a combination of specific potassium salts containing no sodium salt remarkably enhances salt perception, and discloses that “a salty taste containing a blend of potassium chloride, monopotassium phosphate and potassium citrate”. "Strengthening compositions" and the like. And patent document 4 obtained the knowledge that the crosslinked starch having a median diameter of 4.9 μm or less has a salty taste enhancing effect in liquid food and drink, and “physically so that the median diameter is 4.9 μm or less”. "A salty taste enhancer characterized by using micronized crosslinked starch as an active ingredient to enhance the salty taste of foods and drinks added thereto".
しかし、高血圧に起因する上記各疾患を予防すべく、食塩をはじめとするナトリウム塩の摂取を控える目的からすれば、特許文献１及び３の発明は、ナトリウム以外の塩、例えば、カリウム塩を使用せざるを得ず、ナトリウム塩にはない独特のエグ味を生じることとなる。また、特許文献２及び４の発明は、食塩を２回に分けて添加するとか、用いる架橋澱粉に高度な物理的処理を加えてあらかじめ微小化する必要があるため、工程が煩雑であって、簡便かつ実用的なものではなかった。 However, in order to prevent the above-mentioned diseases caused by hypertension, the inventions of Patent Documents 1 and 3 use salts other than sodium, for example, potassium salts, for the purpose of refraining from ingesting sodium salts such as sodium chloride. There is no choice but to produce a peculiar acrid taste not found in sodium salts. Further, in the inventions of Patent Documents 2 and 4, since it is necessary to add salt in two portions or to add fine physical treatment to the cross-linked starch to be used in advance to miniaturize it, the process is complicated, It was not simple and practical.
本発明の目的は、穀粉を主成分とする食品の製造の際に用いられる塩味増強剤、及び、それを用いて穀粉を主成分とする食品の塩味を増強する方法を提供することにある。また、本発明の目的は、穀粉を主成分とする食品の塩味を増強することにより結果的に食塩使用量を減らすことができる、穀粉を主成分とする食品の製造方法を提供することにある。 An object of the present invention is to provide a salty taste enhancer used in the production of foods containing flour as a main component, and a method of using the salty taste enhancer for foods containing flour as a main component. Further, an object of the present invention is to provide a method for producing a food containing mainly flour, which can reduce the amount of salt used by enhancing the saltiness of the food containing mainly flour. .
本発明者らは、かかる課題を解決するため鋭意研究した結果、特定の膨潤抑制澱粉が、穀粉を主成分とする食品に配合されると、意外にもその食品の塩味が増強されることを見出した。具体的には、沈降積が４．０ｍＬ以下であって、かつ、平均粒子径が１５μｍ以上である特定の膨潤抑制澱粉を、穀粉を主成分とする食品に配合することにより、その食品中の塩味を増強することができる。 As a result of intensive studies to solve such problems, the present inventors have found that when a specific swelling-suppressing starch is added to a food containing flour as a main component, the saltiness of the food is unexpectedly enhanced. I found it. Specifically, by adding a specific swelling-inhibiting starch having a sedimentation product of 4.0 mL or less and an average particle size of 15 μm or more to a food containing flour as a main component, The saltiness can be enhanced.
すなわち、本発明の第一の発明は、以下の塩味増強剤を提供するものである。
１．沈降積が４．０ｍＬ以下であって、かつ、平均粒子径が１５μｍ以上の膨潤抑制澱粉を有効成分として含む、穀粉を主成分とする食品の製造に使用される塩味増強剤。
２．膨潤抑制澱粉が、少なくとも地下澱粉を原料とすることを特徴とする、上記１に記載の塩味増強剤。
３．膨潤抑制澱粉が、タピオカ、甘藷澱粉及び馬鈴薯澱粉からなる群より選ばれる少なくとも一以上を原料とすることを特徴とする、上記１又は２に記載の塩味増強剤。
４．膨潤抑制澱粉が、リン酸架橋澱粉及びリン酸モノエステル化リン酸架橋澱粉からなる群より選ばれる少なくとも一以上である、上記１〜３のいずれかに記載の塩味増強剤。
５．穀粉を主成分とする食品が、原料粉１００質量部に対して食塩０．５〜６．０質量部添加された食品である、上記１〜４のいずれかに記載の塩味増強剤。
６．穀粉を主成分とする食品が、ミックス粉、食品生地、麺製品又はベーカリー製品のいずれかである、上記１〜５のいずれかに記載の塩味増強剤。
That is, the first invention of the present invention provides the following salty taste enhancer.
1. A salty taste enhancer for use in the production of foods containing cereal flour as a main component, which comprises a swelling-inhibiting starch having a sedimentation product of 4.0 mL or less and an average particle diameter of 15 μm or more as an active ingredient.
2. 2. The salty taste enhancer according to 1 above, wherein the swelling-suppressing starch is made of at least underground starch.
3. 3. The salty taste enhancer according to 1 or 2 above, wherein the swelling-inhibiting starch is made of at least one or more selected from the group consisting of tapioca, sweet potato starch and potato starch.
4. 4. The salty taste enhancer according to any one of 1 to 3 above, wherein the swelling suppressing starch is at least one selected from the group consisting of phosphoric acid crosslinked starch and phosphoric acid monoesterified phosphoric acid crosslinked starch.
5. 5. The salty taste enhancer according to any one of 1 to 4 above, wherein the food containing cereal flour as a main component is a food in which 0.5 to 6.0 parts by mass of salt is added to 100 parts by mass of raw material powder.
6. The salty taste enhancer according to any one of 1 to 5 above, wherein the food containing cereal flour as a main component is any of mixed powder, food dough, noodle products or bakery products.
また、本発明の第二の発明は、以下の食品の塩味を増強する方法を提供するものである。
７．穀粉を主成分とする食品の製造において、上記１〜６のいずれかに記載の塩味増強剤を添加することを特徴とする、食品の塩味を増強する方法。
８．原料粉１００質量部のうち３〜５０質量部を上記１〜６のいずれかに記載の塩味増強剤とすることを特徴とする、穀粉を主成分とする食品の塩味を増強する方法。
The second invention of the present invention provides the following method for enhancing the salty taste of food.
7. A method for enhancing the salty taste of a food, which comprises adding the salty taste enhancer according to any one of 1 to 6 above in the production of a food containing mainly flour.
8. A method for enhancing the salty taste of a food containing cereal flour as a main component, which comprises using 3 to 50 parts by mass of 100 parts by mass of the raw material powder as the salty taste enhancer according to any one of 1 to 6 above.
また、本発明の第三の発明は、以下の食品の製造方法を提供するものである。
９．穀粉を主成分とする食品の製造において、原料粉１００質量部のうち３〜５０質量部を上記１〜６のいずれかに記載の塩味増強剤とすることを特徴とする、穀粉を主成分とする食品の製造方法。
A third invention of the present invention provides the following food manufacturing method.
9. In the production of foods containing flour as a main component, 3 to 50 parts by mass of 100 parts by mass of raw material powder is used as the salty taste enhancer according to any one of 1 to 6 above, and the main component is flour. Method of producing food.
本発明によれば、穀粉を主成分とする食品の塩味を増強することができるので、それら食品の製造時に使用する食塩量の低減が可能となり、そのような減塩食品を定常的に摂取すれば、食塩の過剰摂取により誘発される高血圧を発端とする脳卒中、心臓病、腎臓病などの疾患を予防できうる。また、本発明によれば、それら食品の製造時に添加する食塩量が低減されても、作業性に何ら悪影響を及ぼすことなく、風味及び食感に優れた食品を提供することができる。 According to the present invention, since it is possible to enhance the salty taste of foods containing flour as a main component, it becomes possible to reduce the amount of salt used in the production of those foods, and such salt-reduced foods can be constantly consumed. For example, it is possible to prevent diseases such as stroke, heart disease and kidney disease, which are caused by hypertension induced by excessive intake of salt. Further, according to the present invention, it is possible to provide a food excellent in flavor and texture without adversely affecting workability even if the amount of salt added during the production of those foods is reduced.
本発明における「穀粉」とは、主に、穀類、豆類、芋類、木の実などを粉状化したものを指し、それら穀類等から取り出された澱粉も包含する。具体的には、小麦粉、コーンフラワー、米粉、タピオカ粉、馬鈴薯粉、甘藷粉、そば粉などが挙げられ、さらには小麦澱粉、トウモロコシ澱粉、タピオカ澱粉、馬鈴薯澱粉、甘藷澱粉、サゴ澱粉、サトイモ澱粉に加え、それら澱粉に物理的又は化学的処理を施した加工澱粉も包含する。 The "cereal flour" in the present invention mainly refers to a powdered product of cereals, beans, potatoes, tree nuts and the like, and also includes starch extracted from those cereals and the like. Specific examples include wheat flour, corn flour, rice flour, tapioca flour, potato flour, sweet potato flour, buckwheat flour, and the like, and further, wheat starch, corn starch, tapioca starch, potato starch, sweet potato starch, sago starch, taro starch. In addition, it also includes processed starch obtained by subjecting those starches to physical or chemical treatment.
本発明における「穀粉を主成分とする食品」とは、上記穀粉に少なくとも水及び食塩を加えたものに、必要であれば適宜副原料（例えば、油脂、卵、乳、ガム類、乳化剤、膨張剤など）を加え、撹拌若しくは捏ねるなどしたバッター若しくはドウ又はそれらを加熱調理したものをいい、水分を加えて撹拌若しくは捏ねるなどする前段階の粉体ミックスも包含する。この穀粉を主成分とする食品の代表例としては、ベーカリー製品及び麺製品が挙げられる。ベーカリー製品としては、ブルマン、イギリス食パン、ワンローフ等の食パン類、バゲット、パリジャン等のフランスパン類、スイートロール、バンズ、テーブルロール等のロール類、アンパン、メロンパン等の菓子パン類、クロワッサン等のデニッシュ類のほか、イングリッシュマフィン、ベーグル、ピザ、ナン、ドーナツ、フリッター、蒸しパン、中華饅頭が挙げられ、ラスク、クルトン、パン粉等といったベーカリー製品の二次加工品も挙げられる。また、ベーカリー製品には、焼き菓子類が包含され、具体的には、クッキー、ビスケット、バターケーキ、スポンジケーキ、チーズケーキ、パイ、ショートブレッド、クラッカー、スナック菓子、プレッツェル等が包含される。麺製品としては、うどん、パスタ、蕎麦、中華麺、素麺、冷麦、冷麺、きしめん、餃子皮、ワンタン皮などが挙げられる。 In the present invention, "food mainly composed of flour" refers to the above-mentioned flour to which at least water and salt are added, and if necessary, auxiliary materials (e.g., oils and fats, eggs, milk, gums, emulsifiers, swelling). Batter or dough that has been stirred or kneaded or the like, or those prepared by heating them, and also includes the powder mix at the previous stage of stirring and kneading by adding water. Typical examples of foods containing this flour as a main component include bakery products and noodle products. Bakery products include breads such as bullman, British loaf and one loaf, French breads such as baguettes and parisians, rolls such as sweet rolls, buns and table rolls, sweet breads such as anpan and melon bread, and Danish such as croissants. In addition, English muffins, bagels, pizza, naan, donuts, fritters, steamed buns, Chinese steamed buns, and secondary processed bakery products such as rusks, croutons, and bread crumbs. The bakery products include baked confectionery, specifically, cookies, biscuits, butter cakes, sponge cakes, cheese cakes, pies, short breads, crackers, snacks, pretzels and the like. Examples of noodle products include udon, pasta, buckwheat noodles, Chinese noodles, noodles, cold wheat, cold noodles, kishimen, dumpling skin, and wonton skin.
本発明における「膨潤抑制澱粉」とは、澱粉を加熱した際に澱粉粒の膨張、すなわち、澱粉粒の糊化が抑制される澱粉のことを指す。本発明で使用する膨潤抑制澱粉は、沈降積が４．０ｍＬ以下であって、かつ、平均粒子径が１５μｍ以上であればよい。なお、膨潤抑制澱粉の具体例としては、リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、高アミロースコーンスターチ、老化澱粉、湿熱処理澱粉が挙げられる。そして、沈降積が４．０ｍＬ以下であって、かつ、平均粒子径が１５μｍ以上となる膨潤抑制澱粉を得るには、平均粒子径が１５μｍ以上の澱粉を原料とし、後述する条件下において架橋処理などの処理を施せばよい。 The “swelling-inhibiting starch” in the present invention refers to a starch in which expansion of the starch particles, that is, gelatinization of the starch particles is suppressed when the starch is heated. The swelling-inhibiting starch used in the present invention may have a sedimentation product of 4.0 mL or less and an average particle diameter of 15 μm or more. Specific examples of the swelling-suppressing starch include phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, high amylose corn starch, aged starch, and heat-moisture treated starch. Then, in order to obtain a swelling-inhibiting starch having a sedimentation product of 4.0 mL or less and an average particle size of 15 μm or more, a starch having an average particle size of 15 μm or more is used as a raw material and subjected to a crosslinking treatment under the conditions described below. It suffices to perform processing such as.
ここで、平均粒子径が１５μｍ以上の原料澱粉としては、地下茎又は根に含まれる澱粉（地下澱粉と呼ぶ）の場合、タピオカ澱粉、馬鈴薯澱粉、甘薯澱粉、葛澱粉、蕨澱粉などが挙げられ、種子に含まれる澱粉（地上澱粉と呼ぶ）の場合、小麦澱粉、トウモロコシ澱粉などが挙げられる。本発明の塩味増強効果を得るには、地下澱粉を原料とした膨潤抑制澱粉を用いるのが好ましく、その地下澱粉の中でもタピオカ澱粉、馬鈴薯澱粉及び甘薯澱粉からなる群より選ばれる少なくとも一以上を原料とした膨潤抑制澱粉を用いるのがより好ましく、甘藷澱粉を原料とした膨潤抑制澱粉を用いるのがさらに好ましい。 Here, as the raw material starch having an average particle diameter of 15 μm or more, in the case of starch contained in rhizomes or roots (referred to as subterranean starch), tapioca starch, potato starch, sweet potato starch, kudzu starch, warb starch, etc. may be mentioned. In the case of starch contained in seeds (referred to as above-ground starch), wheat starch, corn starch and the like can be mentioned. In order to obtain the salty taste enhancing effect of the present invention, it is preferable to use a swelling-inhibiting starch made from underground starch, and at least one selected from the group consisting of tapioca starch, potato starch and sweet potato starch is used as the raw material among the underground starch. It is more preferable to use the swelling-inhibiting starch described above, and it is more preferable to use the swelling-inhibiting starch made from sweet potato starch.
ここで、本発明における「平均粒子径」とは、澱粉試料を、レーザー回折・散乱式 粒子径分布測定装置（ＭＴ３３００ＥＸ−ＩＩ、日機装株式会社）により測定可能な濃度範囲となるようイオン交換水に分散し、その懸濁液の粒度分布を当該測定装置により測定して得られるＤ５０値(メジアン径)をいう。なお、澱粉の屈折率は１．８１、イオン交換水の屈折率は１．３３３３として粒子径を算出した。 Here, the "average particle size" in the present invention means that the starch sample is ion-exchanged water so that the concentration range can be measured by a laser diffraction / scattering particle size distribution measuring device (MT3300EX-II, Nikkiso Co., Ltd.). The D50 value (median diameter) obtained by dispersing and measuring the particle size distribution of the suspension by the measuring device. The particle diameter was calculated assuming that the refractive index of starch is 1.81 and the refractive index of ion-exchanged water is 1.3333.
本発明における「沈降積」とは、澱粉の膨潤し易さの指標であって、以下の方法によって測定された値をいう。まず、澱粉試料０．１５ｇ（固形物換算）を試験管に計量し、あらかじめ調製しておいた試薬（塩化アンモニウム２６質量％、塩化亜鉛１０質量％、水６４％により調製）１５ｍＬを注ぎ込む。次に、卓上バイブレーターを用いて、試験管中の澱粉試料を均一に分散させ、直ちに沸騰浴中に固定して１０分間加熱後、２５〜３５℃まで冷却する。そして、この試験管中の澱粉試料を、卓上バイブレーターを用いて再度分散させ、１０ｍＬ容量メスシリンダーに１０ｍＬ流し込み、２５℃にて２０時間静置後、その沈殿物の目盛値を読み取る。 The "sedimentation product" in the present invention is an index of swelling easiness of starch and means a value measured by the following method. First, 0.15 g of starch sample (as solid matter) is weighed into a test tube, and 15 mL of a previously prepared reagent (26% by mass of ammonium chloride, 10% by mass of zinc chloride and 64% of water) is poured. Next, the starch sample in the test tube is uniformly dispersed using a tabletop vibrator, immediately fixed in a boiling bath, heated for 10 minutes, and then cooled to 25 to 35 ° C. Then, the starch sample in the test tube is redispersed using a tabletop vibrator, 10 mL is poured into a 10 mL graduated cylinder, left standing at 25 ° C. for 20 hours, and then the scale value of the precipitate is read.
本発明の膨潤抑制澱粉は、沈降積が４．０ｍＬ以下であることが必須であって、好ましくは３．０ｍＬ以下、より好ましくは２．０ｍＬ以下、さらに好ましくは１．０ｍＬ以下である。このような膨潤抑制澱粉を得る方法としては、例えば、澱粉の架橋処理が挙げられる。架橋剤としてトリメタリン酸ナトリウムを使用する場合は、原料澱粉に対して１％〜８％を、オキシ塩化リンを使用する場合は、原料澱粉に対して０．０１％〜０．１％を添加し、定法（必要であれば、特表２００２−５０３９５９参照）により反応させれば、本発明の膨潤抑制澱粉を得ることができる。少なくとも上記各架橋剤を反応させて得られる澱粉は、リン酸架橋澱粉である。リン酸架橋澱粉には、上記各架橋剤にトリポリリン酸ナトリウム０.０１〜０．１％を同時に反応させて得られるリン酸モノエステル化リン酸架橋デンプンも含まれる。 The swelling-inhibiting starch of the present invention is required to have a sedimentation product of 4.0 mL or less, preferably 3.0 mL or less, more preferably 2.0 mL or less, and further preferably 1.0 mL or less. Examples of the method for obtaining such a swelling-suppressing starch include a crosslinking treatment of starch. When sodium trimetaphosphate is used as the cross-linking agent, 1% to 8% is added to the raw starch, and when phosphorus oxychloride is used, 0.01% to 0.1% is added to the raw starch. The swelling-inhibiting starch of the present invention can be obtained by carrying out the reaction according to the standard method (see Table 2002-503959, if necessary). The starch obtained by reacting at least each of the above crosslinking agents is phosphoric acid crosslinked starch. The phosphoric acid crosslinked starch also includes phosphoric acid monoesterified phosphoric acid crosslinked starch obtained by simultaneously reacting 0.01 to 0.1% of sodium tripolyphosphate with each of the above crosslinking agents.
本発明の沈降積が４．０ｍＬ以下の膨潤抑制澱粉を得るためのその他方法としては、澱粉の湿熱処理や老化処理が挙げられる。具体的には、澱粉を１００℃前後の飽和水蒸気の存在下で１０〜１８０分間加熱処理する（湿熱処理）とか、水分含量４０〜５０％の澱粉を８０〜１２０℃のエクストルーダーで加熱糊化後に水冷及び５℃冷蔵庫で冷却し、６０℃で熱風乾燥粉砕する（老化処理）などして得られる。 Other methods for obtaining a swelling-inhibiting starch having a sedimentation product of 4.0 mL or less according to the present invention include wet heat treatment and aging treatment of starch. Specifically, starch is heat-treated in the presence of saturated steam at about 100 ° C. for 10 to 180 minutes (wet heat treatment), or starch having a water content of 40 to 50% is heated and gelatinized with an extruder at 80 to 120 ° C. After that, it is obtained by cooling with water and a refrigerator at 5 ° C., pulverizing with hot air at 60 ° C. (aging treatment), and the like.
なお、膨潤抑制澱粉が、エーテル化処理又はエステル化処理が施されたものである場合、本発明の効果はやや劣ったものとなる。また、原料澱粉の平均粒子径が１５μｍ以上であっても、物理的処理などにより微細化されて最終的に得られる膨潤抑制澱粉の平均粒子径が１５μｍ未満となる場合は、本発明の効果は得られない。 When the swelling-suppressing starch is etherified or esterified, the effect of the present invention is somewhat inferior. Even if the average particle size of the raw material starch is 15 μm or more, the effect of the present invention is obtained when the average particle size of the swelling-inhibiting starch finally obtained by being refined by physical treatment is less than 15 μm. I can't get it.
本発明における「原料粉」とは、前述した穀粉及び膨潤抑制澱粉を合わせたものを指し、食塩、砂糖、脱脂粉乳などの粉体は含まない。 The "raw material powder" in the present invention refers to a combination of the above-mentioned cereal powder and swelling-inhibiting starch, and does not include powders such as salt, sugar and skim milk powder.
本発明によれば、穀粉を主成分とする食品の塩味を増強することができるので、それら食品の製造時に使用する食塩量の低減が可能となる。また、それら食品に使用する食塩量が低減されても、食品製造時の作業性に何ら悪影響を及ぼすことがないので、食感に優れた、穀粉を主成分とする食品を提供することができる。さらに、本発明によれば、塩味を増強することができるだけでなく、食品製造時に使用される原料、例えば、穀粉、乳製品、油脂類、香料、香辛料、洋酒類、レーズンその他の乾燥果実類、抹茶、ココアパウダー等由来の好ましい風味を増強することができるので、風味に優れた、穀粉を主成分とする食品を提供することができる。 According to the present invention, it is possible to enhance the salty taste of foods containing flour as a main component, so that it is possible to reduce the amount of salt used during the production of those foods. Further, even if the amount of salt used in those foods is reduced, it does not have any adverse effect on workability during food production, so that it is possible to provide foods having an excellent texture and containing flour as a main component. . Furthermore, according to the present invention, not only it is possible to enhance the salty taste, raw materials used in food production, for example, flour, dairy products, oils and fats, flavors, spices, western liquor, raisins and other dried fruits, Since a preferable flavor derived from matcha, cocoa powder and the like can be enhanced, it is possible to provide a food having excellent flavor and containing flour as a main component.
以下、実施例により、本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。なお、実施例に用いた膨潤抑制澱粉は、以下の参考例の手順に従い調製し、得られた各膨潤抑制澱粉の原料種、使用した架橋剤、沈降積及び平均粒子径は表１に示す。また、実施例中、「部」は質量部を示す。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to these exemplifications. The swelling-suppressing starch used in the examples was prepared according to the procedure of the following reference example, and the raw material species of each swelling-suppressing starch obtained, the crosslinking agent used, the sedimentation product and the average particle size are shown in Table 1. In addition, in the examples, "parts" means parts by mass.
[参考例1]
水１３０部に硫酸ナトリウム２０部を溶解した溶液に、馬鈴薯澱粉１００部を分散させたスラリーを５点調製した。これら各スラリーに、ｐＨ１１〜１２のアルカリ条件下でトリメタリン酸ナトリウム０．４部、０．４５部、０．５部、０．５５部、１部をそれぞれ加え、４０℃で１０時間反応させて架橋処理を行った。反応後の各スラリーを硫酸で中和した後、水洗、脱水及び乾燥を経て、沈降積５．０ｍＬ、４．０ｍＬ、３．０ｍＬ、２．０ｍＬ、０．８ｍＬの各リン酸架橋馬鈴薯澱粉を得た（試料番号１〜５）。得られたリン酸架橋馬鈴薯澱粉の平均粒子径は、いずれも４０μｍであった。
[参考例２]
参考例１における原料の馬鈴薯澱粉を米澱粉に替え、トリメタリン酸ナトリウムの添加量を１部とし、沈降積０．８ｍL、かつ、平均粒子径３μｍのリン酸架橋米澱粉を得た（試料番号６）。
[参考例３]
参考例１における原料の馬鈴薯澱粉をタピオカ澱粉に替え、トリメタリン酸ナトリウムの添加量を１部とし、沈降積０．６ｍＬ、かつ、平均粒子径１５μｍのリン酸架橋タピオカ澱粉を得た（試料番号７）。
[参考例４]
参考例１における原料の馬鈴薯澱粉をトウモロコシ澱粉に替え、トリメタリン酸ナトリウムの添加量を１部とし、沈降積０．６ｍＬ、かつ、平均粒子径１５μｍのリン酸架橋トウモロコシ澱粉を得た（試料番号８）。
[参考例５]
参考例１における原料の馬鈴薯澱粉を甘薯澱粉に替え、トリメタリン酸ナトリウムの添加量を１部とし、沈降積０．５ｍＬ、かつ、平均粒子径１７μｍのリン酸架橋甘薯澱粉を得た（試料番号９）。
[参考例６]
参考例１における原料の馬鈴薯澱粉を小麦澱粉に替え、トリメタリン酸ナトリウムの添加量を１部とし、沈降積０．５ｍＬ、平均粒子径は２０μｍのリン酸架橋小麦澱粉を得た（試料番号１０）。
[参考例７]
参考例１における架橋剤のトリメタリン酸ナトリウムの添加量を１部とし、別途、トリポリリン酸ナトリウム０．１部を添加し、反応時間を２０時間とすることにより、沈降積０．８ｍＬ、かつ、平均粒子径４０μｍのリン酸モノエステル化リン酸架橋馬鈴薯澱粉を得た（試料番号１１）。
[Reference example 1]
Five slurries were prepared by dispersing 100 parts of potato starch in a solution prepared by dissolving 20 parts of sodium sulfate in 130 parts of water. To each of these slurries, 0.4 parts, 0.45 parts, 0.5 parts, 0.55 parts, and 1 part of sodium trimetaphosphate were added under alkaline conditions of pH 11 to 12, and reacted at 40 ° C. for 10 hours. A crosslinking treatment was performed. After neutralizing each slurry after the reaction with sulfuric acid, it was washed with water, dehydrated and dried to obtain a sedimentation product of 5.0 mL, 4.0 mL, 3.0 mL, 2.0 mL, and 0.8 mL of each phosphate-crosslinked potato starch. Obtained (Sample Nos. 1 to 5). The obtained phosphoric acid-crosslinked potato starch had an average particle diameter of 40 μm in all cases.
[Reference example 2]
The raw material potato starch in Reference Example 1 was changed to rice starch, the addition amount of sodium trimetaphosphate was set to 1 part, and a phosphate cross-linked rice starch having a sedimentation product of 0.8 mL and an average particle size of 3 μm was obtained (Sample No. 6). ).
[Reference Example 3]
The potato starch as the raw material in Reference Example 1 was changed to tapioca starch, the addition amount of sodium trimetaphosphate was set to 1 part, and a phosphate cross-linked tapioca starch having a sedimentation product of 0.6 mL and an average particle size of 15 μm was obtained (Sample No. 7). ).
[Reference Example 4]
The potato starch as the raw material in Reference Example 1 was replaced with corn starch, the addition amount of sodium trimetaphosphate was set to 1 part, and a phosphate cross-linked corn starch having a sedimentation product of 0.6 mL and an average particle size of 15 μm was obtained (Sample No. 8). ).
[Reference Example 5]
The raw material potato starch in Reference Example 1 was changed to sweet potato starch, the addition amount of sodium trimetaphosphate was set to 1 part, and a phosphate cross-linked sweet potato starch having a sedimentation product of 0.5 mL and an average particle size of 17 μm was obtained (Sample No. 9). ).
[Reference Example 6]
The raw material potato starch in Reference Example 1 was replaced with wheat starch, and the addition amount of sodium trimetaphosphate was set to 1 part to obtain a phosphate crosslinked wheat starch having a sedimentation product of 0.5 mL and an average particle size of 20 μm (Sample No. 10). .
[Reference Example 7]
The addition amount of sodium trimetaphosphate as a cross-linking agent in Reference Example 1 was set to 1 part, and separately, 0.1 part of sodium tripolyphosphate was added, and the reaction time was set to 20 hours, whereby the sedimentation product was 0.8 mL, and the average. A phosphoric acid monoesterified phosphoric acid-crosslinked potato starch having a particle diameter of 40 μm was obtained (Sample No. 11).
（塩味の評価）
膨潤抑制澱粉を配合しない、穀粉を主成分とする食品を対照区とし、膨潤抑制澱粉を配合した、穀粉を主成分とする食品の塩味について官能評価を行った。官能評価は、表２に示す塩味の評価基準を用い、訓練された７名のパネラーに各々点数を付けさせ、その平均点を評価点とした。
(Evaluation of saltiness)
A sensory evaluation was performed on the saltiness of the food containing swelling-suppressing starch as a main component, and the food containing swelling-suppressing starch as a main component, as a control group. The sensory evaluation was performed by using the salty taste evaluation criteria shown in Table 2 and assigning a score to each of the seven trained panelists, and using the average score as the evaluation score.
（食感の評価）
膨潤抑制澱粉を配合しない、穀粉を主成分とする食品を対照区とし、膨潤抑制澱粉を配合した、穀粉を主成分とする食品の食感について官能評価を行った。官能評価は、表３に示す食感の評価基準を用い、訓練された７名のパネラーに各々点数を付けさせ、その平均点を評価点とした。
(Evaluation of texture)
A sensory evaluation was performed on the texture of the food containing swelling-suppressing starch as a main component, and the food containing swelling-suppressing starch as a main component, as a control group. For the sensory evaluation, using the texture evaluation criteria shown in Table 3, each of the seven trained panelists was given a score, and the average score was used as the evaluation score.
（総合評価）
穀粉を主成分とする食品の総合評価は、塩味及び食感の各評価点をもとに、表４に示す基準に従って行った。
(Comprehensive evaluation)
A comprehensive evaluation of foods containing flour as a main component was performed according to the criteria shown in Table 4 based on the evaluation points of saltiness and texture.
（食パン１）
表５の配合（強力粉及び膨潤抑制澱粉の具体的な配合割合は、表６に示す。）及び表７に示す中種法の手順に従い、食パンを作製した。なお、膨潤抑制澱粉は、試料番号５のリン酸架橋馬鈴薯澱粉（沈降積０．８ｍL、平均粒子径４０μm）を用いた。
(Bread 1)
Bread was prepared in accordance with the formulations shown in Table 5 (specific blending ratios of the strong flour and the swelling-inhibiting starch are shown in Table 6) and the procedure of the seeding method shown in Table 7. As the swelling-inhibiting starch, phosphoric acid-crosslinked potato starch of Sample No. 5 (precipitation product 0.8 mL, average particle diameter 40 μm) was used.
得られた食パンの塩味及び食感について評価した結果を表８に示す。実施例１〜７及び比較例２では、対照区と比べて塩味の評価点が高く、塩味増強効果が確認された。一方で、比較例１は、対照区と塩味の評価点は同等であり、塩味増強効果は確認できなかった。すなわち、原料粉１００質量部のうち、本発明の膨潤抑制澱粉を３質量部以上含むと、塩味増強効果が得られることが確認できた。原料粉１００質量部のうち、本発明の膨潤抑制澱粉を５５質量部含む比較例２では、対照区と比較して塩味は増強されるものの、食感が粉っぽくなっていた。また、得られた食パンの体積は小さく、好ましい品質のパンが得られなかった。 Table 8 shows the results of evaluation of saltiness and texture of the obtained bread. In Examples 1 to 7 and Comparative Example 2, the evaluation point of salty taste was higher than that of the control group, and the salty taste enhancing effect was confirmed. On the other hand, in Comparative Example 1, the evaluation points of salty taste were the same as those of the control group, and the salty taste enhancing effect could not be confirmed. That is, it was confirmed that the salty taste enhancing effect was obtained when 3 parts by mass or more of the swelling-inhibiting starch of the present invention was contained in 100 parts by mass of the raw material powder. In Comparative Example 2, which contained 55 parts by mass of the swelling-inhibiting starch of the present invention in 100 parts by mass of the raw material powder, the salty taste was enhanced as compared with the control group, but the texture was powdery. In addition, the volume of the obtained bread was small, and bread of favorable quality could not be obtained.
（食パン試験２）
試料番号１〜５のリン酸架橋馬鈴薯澱粉（沈降積０．８〜５．０ｍＬ、平均粒径４０μｍ）、試料番号１１のリン酸モノエステル化リン酸架橋馬鈴薯澱粉（沈降積０．８ｍＬ、平均粒径４０μｍ）及び未加工の馬鈴薯澱粉を用いて、実施例４（穀粉のうち１５％が膨潤抑制澱粉）の配合及び表７の作製手順に従い、比較例３〜４及び実施例８〜１２の各食パンを作製した。得られた食パンの塩味及び食感について評価した結果を表９に示す。
(Bread test 2)
Sample Nos. 1 to 5 phosphate crosslinked potato starch (precipitation product 0.8 to 5.0 mL, average particle size 40 μm), Sample No. 11 phosphate monoesterified phosphate crosslinked potato starch (precipitation product 0.8 mL, average Particle size 40 μm) and unprocessed potato starch were used, and according to the formulation of Example 4 (15% of the flour is swelling-inhibiting starch) and the preparation procedure of Table 7, Comparative Examples 3 to 4 and Examples 8 to 12 were used. Each bread was prepared. Table 9 shows the results of evaluation of saltiness and texture of the obtained bread.
実施例８〜１２の食パンは、対照区と比べて塩味及び食感の評価点が高かった。よって、平均粒子径が４０μｍ前後であって、かつ、沈降積が４．０ｍＬ以下の膨潤抑制澱粉を用いることにより、塩味が増強され、かつ、食感に優れた食パンが得られることが確認できた。 The breads of Examples 8 to 12 had higher evaluation points of saltiness and texture than the control group. Therefore, it was confirmed that by using the swelling-inhibiting starch having an average particle size of about 40 μm and a sedimentation product of 4.0 mL or less, salty taste was enhanced and bread having excellent texture was obtained. It was
（食パン試験３）
原料澱粉として米、タピオカ、甘藷、小麦及び馬鈴薯澱粉を用いて調製した試料番号５〜１０の各リン酸架橋澱粉を用いて、実施例４（穀粉のうち１５％が膨潤抑制澱粉）の配合及び表７の作製手順に従い、比較例５及び実施例１３〜１７の食パンを作製した。得られた食パンの塩味及び食感について評価した結果を表１０に示す。
(Bread test 3)
Using the phosphate cross-linked starches of Sample Nos. 5 to 10 prepared by using rice, tapioca, sweet potato, wheat and potato starch as the raw material starch, the composition of Example 4 (15% of the flour is a swelling inhibiting starch) and Breads of Comparative Example 5 and Examples 13 to 17 were prepared according to the preparation procedure in Table 7. Table 10 shows the results of evaluation of saltiness and texture of the obtained bread.
実施例１３〜１７は、対照区と比べて塩味及び食感の評価点が高かった。よって、沈降積が０．５〜０．８ｍＬであって、かつ、平均粒子径が１５μｍ以上の膨潤抑制澱粉を用いることにより、塩味が増強され、かつ、食感の良い食パンが得られることが確認された。特に、タピオカ澱粉、甘薯澱粉、馬鈴薯澱粉といった地下澱粉を原料とする、沈降積が０．５〜０．８ｍＬであって、かつ、平均粒子径が１５μｍ以上の膨潤抑制澱粉（それぞれ試料番号７、９、５）を用いることにより、塩味が増強され、かつ、食感の好ましい食パンが得られることが確認された。一方、平均粒子径が３μｍの米澱粉を原料とする膨潤抑制澱粉（試料番号６）を用いた比較例５では、塩味及び食感ともに対照区と同等の評価結果であり、塩味増強効果は確認できず、食感の改善もみられなかった。 In Examples 13 to 17, the evaluation points of saltiness and texture were higher than those of the control group. Therefore, by using the swelling-inhibiting starch having a sedimentation product of 0.5 to 0.8 mL and an average particle size of 15 μm or more, saltiness is enhanced and bread having a good texture can be obtained. confirmed. In particular, swelling-preventing starches having a sedimentation volume of 0.5 to 0.8 mL and an average particle size of 15 μm or more (sample number 7, respectively, which is made from underground starch such as tapioca starch, sweet potato starch, and potato starch) It was confirmed that the use of 9, 5) enhances the salty taste and provides a bread with a favorable texture. On the other hand, in Comparative Example 5 using a swelling-inhibiting starch (Sample No. 6) made from rice starch having an average particle size of 3 μm, the salty taste and texture were the same as those of the control group, and the salty taste enhancing effect was confirmed. I couldn't do it, and the texture wasn't improved.
（抹茶ロールパン試験）
表１１に示す配合及び表１２に示す中種法の手順に従い、抹茶ロールパンを作製した。膨潤抑制澱粉としては、試料番号５のリン酸架橋馬鈴薯澱粉（沈降積０．８ｍＬ、平均粒子径４０μｍ）を用いた。得られた抹茶ロールパンの塩味、風味及び食感について評価した結果を表１３に示す。なお、風味の評価は、表２の塩味の評価基準を準用して行い、パネラー７名の平均点を評価点とした。
(Matcha roll bread test)
According to the formulation shown in Table 11 and the procedure of the intermediate seed method shown in Table 12, a green tea roll bread was prepared. As the swelling-inhibiting starch, phosphoric acid-crosslinked potato starch of Sample No. 5 (precipitation product 0.8 mL, average particle diameter 40 μm) was used. Table 13 shows the results of evaluation of the saltiness, flavor and texture of the resulting matcha rolls. The evaluation of flavor was carried out according to the evaluation criteria of salty taste in Table 2, and the average score of 7 panelists was used as the evaluation score.
膨潤抑制澱粉としては、試料番号５のリン酸架橋馬鈴薯澱粉（沈降積０．８ｍＬ、平均粒子径４０μｍ）を用いた実施例１９の抹茶ロールパンは、対照区と比べて塩味が増強されているだけでなく、食感及び抹茶風味がより引き立っていた。 As the swelling-inhibiting starch, the matcha roll bread of Example 19 using the phosphate-crosslinked potato starch of Sample No. 5 (sedimentation product 0.8 mL, average particle size 40 μm) has an enhanced salty taste as compared with the control group. Notably, the texture and the flavor of matcha were more prominent.
（チーズ風味パウンドケーキ試験）
表１４に示す配合及び表１５に示す製造手順に従い、チーズパウンドケーキを作製した。膨潤抑制澱粉としては、試料番号５のリン酸架橋馬鈴薯澱粉（沈降積０．８ｍＬ、平均粒子径４０μｍ）を用いた。その結果、比対照区の風味の評価点が３．０に対し、実施例２０の風味の評価点は４．７であり、本発明により得られるチーズパウンドケーキは、対照区に比べてチーズ風味がより引き立っていた。
(Cheese flavored pound cake test)
A cheese pound cake was prepared according to the formulation shown in Table 14 and the production procedure shown in Table 15. As the swelling-inhibiting starch, phosphoric acid-crosslinked potato starch of Sample No. 5 (precipitation product 0.8 mL, average particle diameter 40 μm) was used. As a result, the flavor evaluation score of the contrast control plot was 3.0, while the flavor evaluation score of Example 20 was 4.7, and the cheese pound cake obtained by the present invention has a cheese flavor that is higher than that of the control plot. Was more prominent.
以上より、塩味だけでなく原料に由来する風味も引き立つことが確認できた。そこで、ココアスポンジケーキを作製して風味を確認したところ、対照区に比べてココア風味がより引き立っており、本発明によれば、塩味だけでなく原料由来の好ましい風味も増強できることが確認された。 From the above, it was confirmed that not only the salty taste but also the flavor derived from the raw material is enhanced. Then, when the cocoa sponge cake was prepared and the flavor was confirmed, the cocoa flavor was more outstanding than that in the control group, and it was confirmed that according to the present invention, not only the salt flavor but also the preferable flavor derived from the raw material can be enhanced. .
（茹でうどん試験１）
表１６の配合及び表１７の製造手順に従って、比較例６及び実施例２１〜２３の茹でうどんを作製した。膨潤抑制澱粉としては、試料番号９のリン酸架橋甘薯澱粉（沈降積０．５ｍＬ、平均粒子径１７μｍ）を用いた。比較例６及び実施例２１の食塩使用量は対照区４と同量であり、実施例２２及び２３の食塩使用量は、それぞれ対照区４の７５％及び５０％である。得られた麺の塩味及び製麺性について評価した結果は、表１８に示す。
(Boiled udon test 1)
Boiled udon noodles of Comparative Example 6 and Examples 21 to 23 were prepared according to the formulations in Table 16 and the production procedure in Table 17. As the swelling-inhibiting starch, phosphoric acid-crosslinked sweet potato starch of Sample No. 9 (precipitation product 0.5 mL, average particle size 17 μm) was used. The amount of salt used in Comparative Example 6 and Example 21 is the same as that in Control Group 4, and the amount of salt used in Examples 22 and 23 is 75% and 50% of that in Control Group 4, respectively. The results of evaluating the saltiness and noodle-making properties of the obtained noodles are shown in Table 18.
ここで、製麺性とは、麺生地のまとまりやすさ、麺生地の圧延や製麺のしやすさ、茹で工程における保形性維持等の、茹でうどんの製造適性全般のことをいう。製麺性の評価は、原料粉として小麦粉のみを使用して作製した対照区４の製麺性と同等である場合を○、（１）生地のまとまりやすさ、（２）圧延及び製麺のしやすさ及び（３）茹で工程における保形成の維持、の少なくともいずれかに問題がある場合を×とした。実施例２１の麺は、対照区４及び比較例６の麺に比べて塩味が増強されていた。また、実施例２３は、食塩使用量を対照区４の５０％としているにもかかわらず、対照区４と同等の塩味を感じることが確認できた。 Here, the noodle-making property refers to overall production suitability of boiled udon, such as the ease with which the noodle dough is put together, the ease with which the noodle dough is rolled or made, and the shape retention in the boiling process. The noodle-making properties were evaluated as follows: ○ when the noodle-making properties were the same as those of Control Group 4, which was produced using only wheat flour as the raw material powder, (1) ease of cohesion of dough, (2) rolling and noodle making The case where there is a problem in at least one of easiness to perform and (3) maintenance of retention in the boiling step was marked with x. The noodles of Example 21 had enhanced saltiness as compared with the noodles of Control Group 4 and Comparative Example 6. Further, it was confirmed that Example 23 had a salty taste equivalent to that of the control group 4, although the amount of salt used was 50% of that of the control group 4.
（茹でうどん試験２）
表１９の配合及び表１７の製造手順に従って、実施例２４〜２９及び比較例７の茹でうどんを作製した。膨潤抑制澱粉として、試料番号９のリン酸架橋甘薯澱粉（沈降積０．５ｍＬ、平均粒子径１７μｍ）を用いた。得られた麺の塩味及び製麺性について評価した結果は、表２０に示す。
(Boiled udon test 2)
Boiled udon noodles of Examples 24 to 29 and Comparative Example 7 were prepared according to the formulations in Table 19 and the production procedure in Table 17. As the swelling-inhibiting starch, phosphoric acid-crosslinked sweet potato starch of Sample No. 9 (precipitation product 0.5 mL, average particle size 17 μm) was used. Table 20 shows the results of evaluating the saltiness and noodle-making properties of the obtained noodles.
原料粉１００質量部のうち、５０質量部を膨潤抑制澱粉としても、製麺性に影響せずに麺の塩味を増強できることがわかった。ただし、膨潤抑制澱粉の配合量が５０質量部を超えると、塩味増強効果は十分に得られるが、製麺性が著しく悪化し、得られた麺の食感は良いものとはいえなかった。 It was found that even if 50 parts by mass of 100 parts by mass of the raw material powder was used as the swelling suppressing starch, the saltiness of the noodles could be enhanced without affecting the noodle making properties. However, when the blending amount of the swelling-suppressing starch exceeds 50 parts by mass, the salty taste enhancing effect is sufficiently obtained, but the noodle-making property is significantly deteriorated, and the obtained noodles cannot be said to have a good texture.
本発明は、穀粉を主成分とする食品の塩味を効果的に増強することができるので、結果的に、その食品を製造する際に使用する食塩量を低減することができる点において、産業上の利用可能性を有する。
本発明によれば、食品中の食塩使用量を減らすことができるので、食塩過剰摂取による高血圧を発端とした脳卒中、心臓病、腎臓病などの命にかかわる疾患を予防することができる点において、産業上の利用可能性を有する。
INDUSTRIAL APPLICABILITY Since the present invention can effectively enhance the salty taste of foods containing flour as a main component, as a result, the amount of salt used in producing the foods can be reduced, which is industrially advantageous. Has availability.
According to the present invention, since it is possible to reduce the amount of salt used in foods, it is possible to prevent life-threatening diseases such as stroke, heart disease, and kidney disease, which are caused by hypertension due to excessive salt intake. It has industrial applicability.
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