JP6779714B2 - Moisture transfer inhibitor for medium-sized bean paste foods - Google Patents

Description

The present invention relates to a water transfer inhibitor used for middle species of bean paste foods.

Conventionally, in wrapping foods in which medium-sized foods including various food materials such as dumplings and spring rolls are wrapped with an outer skin made mainly of starch, water transfer due to the difference in water content between the medium-sized seeds and the outer skin. (That is, water flows out from the medium seeds having a relatively high water content during storage or cooking and infiltrates into the outer skin having a relatively low water content). When water transfer occurs, the exodermis becomes soggy and the original light texture is impaired, the exodermis becomes thicker, and the exodermis becomes sticky, resulting in poor crispness. In particular, when the bean paste food is stored frozen and then heated, a large amount of water from the middle seeds may migrate to the outer skin and significantly impair the quality of the bean paste food, and improvement has been sought.

Examples of the method for suppressing water transfer include a water transfer inhibitor between foods having different water contents (Patent Document 1), which is characterized by containing fermented cellulose, and a polyglycerin fatty acid in which the main constituent fatty acid is behenic acid. A method using a medium-sized oil / fat composition (Patent Document 2) or the like, which comprises 0.5 to 35% by mass of an ester in the oil phase, has been proposed.

However, even with these methods, it is difficult to sufficiently suppress the transfer of water from the middle species of the bean paste food to the exodermis, and it cannot be said that it is practically satisfactory. Therefore, there has been a demand for a method capable of obtaining a more excellent effect of suppressing water transfer.

Japanese Unexamined Patent Publication No. 2012-029682 Japanese Unexamined Patent Publication No. 2010-081868

An object of the present invention is to provide a water transfer inhibitor for medium seeds of bean paste foods capable of suppressing water transfer from medium seeds to outer skin in dumpling foods such as dumplings and spring rolls.

As a result of diligent studies on the above-mentioned problems, the present inventors suppressed the transfer of water from the middle seed to the outer skin by adding a specific modified starch and sorbitan fatty acid ester to the middle seed of the bean paste food. Based on this finding, the present invention has been made.

That is, the present invention comprises the following (1) to (3).
(1) Inhibition of water transfer for middle-class foods of packaged foods, which comprises (a) oil-processed starch containing monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester, and (b) sorbitan fatty acid ester. Agent.
(2) A bean paste food containing a medium seed containing the water transfer inhibitor for the middle seed of the bean paste food according to (1) above.
(3) A method for suppressing water transfer of a bean paste food, which comprises adding the water transfer inhibitor for medium seeds of the bean paste food according to (1) above to the middle seeds.

The water transfer inhibitor for medium seeds of the bean paste food of the present invention can be used by adding it to the medium seeds of the bean paste food to suppress the water transfer from the middle seeds to the outer skin.
The bean paste food produced by adding the water transfer inhibitor for medium seeds of the bean paste food of the present invention to the middle seeds has suppressed water transfer from the middle seeds to the outer skin, and this is frozen and stored and then heated. Even in some cases, the original light and crispy texture, soft texture, and crispness of the outer skin can be maintained.

In the present invention, the bean paste food refers to a food obtained by wrapping a medium species containing various food materials with an exodermis containing starch as a main raw material and cooking the exodermis. In addition, it is not essential that the bean paste food is completely covered with the exodermis, and if it is contained at least to the extent that the middle seeds do not leak during cooking, it is partially covered from the exodermis. The middle species may be exposed.

Examples of food materials used for the above-mentioned medium species include meats such as pork, beef, and chicken, vegetables such as cabbage, white vegetables, potatoes, carrots, onions, green onions, nira, and mushrooms, shiitake mushrooms, maitake mushrooms, and wood ear mushrooms. Examples include mushrooms, fish meat, shrimp, squid, and seafood such as shellfish. The medium seed may be a mixture of these food materials as they are, or may be cooked in advance by boiling, frying, or the like. In addition, if necessary, seasonings such as salt and soy sauce, wheat flour for binder and thickening, potato starch and the like may be added.

The husk is not particularly limited as long as it is made of starch as a main raw material and can wrap medium seeds. For example, noodle dough or bread dough made mainly of flour such as wheat flour, buckwheat flour, and rice flour is used as the husk. Can be used as. Further, in the food obtained by sprinkling bread crumbs, wheat flour, potato starch or the like on the surface of the middle seeds and battering, the batter becomes the exodermis.

The above cooking method is not particularly limited and may be any of baking, frying, steaming, boiling, etc., but is particularly used for grilled dishes, fried dishes or steamed dishes in which the transfer of water from the middle seeds to the outer skin tends to be a problem. By doing so, the effect of the present invention can be fully exerted.

Specific examples of bean paste foods include side dish foods such as dumplings, oyaki, meat pie, spring rolls, piroshki, curry bread, menchi cutlet, fried chicken, chicken nuggets, fried white fish, croquettes, Chinese steamed buns, shumai, water dumplings, and wantan. Can be mentioned.

The water transfer inhibitor for medium seeds of the packaged food of the present invention (hereinafter, also referred to as "moisture transfer inhibitor of the present invention") can be added to the medium species of such packaged foods and used. It suppresses the transfer of water from the seed to the rind, and is characterized by containing (a) a fat-processed starch containing a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester, and (b) a sorbitan fatty acid ester. And.

The oil-processed starch containing (a) monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester used in the present invention (hereinafter, also referred to as “oil-processed starch according to the present invention”) is a starch in which monoglycerin fatty acid ester and / or It is a product obtained by adsorbing a glycerin organic acid fatty acid ester and heating it for aging.

As the starch used as a raw material for the oil-processed starch according to the present invention, tapioca starch, corn starch, horse belly starch, wheat starch, rice starch, sweet potato starch, green bean starch, sago starch, pea starch, or these starches are cross-linked. Processed starch (eg, phosphoric acid crosslinked starch, etc.), acetylated processed starch, esterified processed starch (eg, acetate starch, etc.), etherified processed starch (eg, eg, etherified starch). , Hydroxypropyl starch, etc.), oxidized processed starch (eg, dialdehyde starch, etc.), acid treated processed starch, moist heat treated processed starch, further cross-linking, acetylation, esterification, etherification. Examples thereof include processed starch obtained by combining two or more of the above treatments. Of these, phosphate-crosslinked tapioca starch is preferred. Only one type of these starches may be used alone, or two or more types may be used in combination.

The monoglycerin fatty acid ester contained in the oil-processed starch according to the present invention is an ester of glycerin and a fatty acid, and is produced by a method known per se, such as an esterification reaction and a transesterification reaction. The ester may be either a monoester compound (monoglyceride), a diester compound (diglyceride), or a mixture thereof.

The fatty acid constituting the monoglycerin fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils, and is, for example, a linear saturated or unsaturated fatty acid having 6 to 24 carbon atoms (for example, capron). Acids, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoseric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, linear saturated or unsaturated fatty acids having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferable. Only one type of these fatty acids may be used alone, or two or more types may be used in combination.

Commercially available monoglycerin fatty acid esters include Poem OL-200V (trade name; monoglycerin oleic acid ester; manufactured by RIKEN Vitamin) and Emargy OL-100H (trade name; monoglycerin oleic acid ester; manufactured by RIKEN Vitamin). They are sold in the present invention, and these can be used in the present invention.

The glycerin organic acid fatty acid ester contained in the oil-processed starch according to the present invention is an ester of glycerin, an organic acid and a fatty acid, and is a reaction between the monoglycerin monofatty acid ester and an organic acid (or an acid anhydride of the organic acid), or It is produced by the reaction of glycerin, organic acids and fatty acids. Examples of the type of glycerin organic acid fatty acid ester include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin cinic acid fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartrate fatty acid ester. Among these, glycerin diacetyl tartrate fatty acid ester is preferable. Only one type of these glycerin organic acid fatty acid esters may be used alone, or two or more types may be used in combination.

The fatty acid constituting the glycerin organic acid fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils, and is, for example, a linear saturated or unsaturated fatty acid having 6 to 24 carbon atoms (for example, Caproic acid, capric acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, bechenic acid, lignoseric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, linear saturated or unsaturated fatty acids having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferable. Only one type of these fatty acids may be used alone, or two or more types may be used in combination.

Examples of the glycerin organic acid fatty acid ester include Poem W-10 (trade name; glycerin diacetyl tartrate fatty acid ester manufactured by RIKEN Vitamin), Poem B-10 (trade name; glycerin succinic acid fatty acid ester manufactured by RIKEN Vitamin), and Poem K. -30 (trade name; manufactured by Riken Vitamin Co., Ltd., glycerin acid fatty acid ester) and the like are commercially available, and these can be used in the present invention.

The amount of the monoglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester added to the starch is, for example, 0.0012 to 8 parts by mass, preferably 0.02 to 2 parts by mass, more preferably 0.02 to 2 parts by mass with respect to 100 parts by mass of the starch. It is 0.04 to 0.8 parts by mass.

The method of adsorbing the monoglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester on the starch is a method of uniformly adsorbing the monoglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester on the surface of the starch without destroying the starch granules. If there is no particular limitation, for example, a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester may be added to the starch and mixed uniformly using a known mixing device or the like. As the mixing device, for example, a ribbon mixer, a Nauter mixer, a Henschel mixer, a Reedige mixer, a V-type mixer and the like can be used.

It is preferable that the starch on which the monoglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester is adsorbed is then dried and pulverized. As a method of drying and pulverizing, for example, a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester is added to a cake of starch whose humidity is adjusted to about 50% by mass and adsorbed, and then a shelf type is used. A method of drying and pulverizing using a ventilation dryer or the like. Monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester is added to a slurry-like starch adjusted to a water content of 60 to 70% by mass and adsorbed. After that, a method of drying and pulverizing using a spray dryer, a drum dryer, or the like can be carried out.
Further, adsorption, drying and pulverization may be carried out at the same time. As such a method, for example, starch having equilibrium moisture or starch having a moisture content adjusted to 20 to 40% by mass is used in a fluidized layer dryer. A method can be carried out in which a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester is sprayed into a fluid state and dried and powdered while being adsorbed on the starch.

The starch on which the monoglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester is adsorbed is further heated for a certain period of time to be aged. When the drying treatment involves heating, the drying treatment may be extended and continuously aged as it is. The aging temperature is, for example, 30 to 180 ° C., preferably 30 to 140 ° C. when aging using a shelf-type ventilation dryer. The higher the aging temperature, the shorter the aging time, but when aging at 120 ° C or higher, care must be taken to prevent the starch from becoming dextrin. The time required for aging varies depending on the amount of monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester adsorbed on starch, aging temperature, thermal efficiency of the aging apparatus, etc., but for example, for corn starch adjusted to a water content of 35% by mass. For starch in which 0.25 parts by mass of monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester is added and mixed and dried at room temperature for 20 hours, it is about 5 hours at 60 ° C. or about 1 hour at 140 ° C. If desired, aging may be carried out for several days to several weeks.

After completion of aging, it is desirable that the obtained modified starch is adjusted to a water content of 8 to 18% by mass, preferably 10 to 14% by mass.

When adsorbing the monoglycerin fatty acid ester and / or the glycerin organic acid ester on the starch, the fat and oil may be mixed with the monoglycerin fatty acid ester and / or the glycerin organic acid ester. That is, a fat or oil composition prepared by mixing a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester and a fat or oil in advance and heating and melting the fat or oil, if necessary, can be added to the starch for adsorption. By doing so, appropriate fluidity is imparted to the monoglycerin fatty acid ester and / or the glycerin organic acid ester, and it becomes easy to uniformly adsorb them to starch.

The fats and oils are not particularly limited as long as they are edible fats and oils. For example, safflower oil, soybean oil, rapeseed oil, cotton seed oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, and capoc oil. , Vegetable oils such as peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil and high oleic sunflower oil, animal fats and oils such as beef fat, lard, fish oil and milk fat, and these animal and vegetable fats and oils are separated. , Hydrogenated or ester-exchanged, medium chain fatty acid triglyceride (MCT) and the like, and propylene glycol difatty acid ester is also included in these. Among these, safflower oil, soybean oil, sunflower oil or corn oil are preferable. Further, as a substitute for a part or all of the above fats and oils, a flour containing a large amount of oil, for example, raw soybean flour may be used.

The ratio of the monoglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester to the fat and oil (monoglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester: fat and oil) in the fat and oil composition is 1: 99 to 99: 1 ( The range of (mass ratio) can be shown, preferably in the range of 40:60 to 80:20 (mass ratio).

The amount of the fat and oil composition added to the starch is 0.003 to 10 parts by mass, preferably 0.05 to 5.0 parts by mass, and more preferably 0.1 to 1.0 part by mass with respect to 100 parts by mass of the starch. Is.

In addition, the modified starch according to the present invention may contain any other component as long as the object of the present invention is not impaired. Examples of such a component include food emulsifiers and antioxidants other than monoglycerin fatty acid ester and glycerin organic acid fatty acid ester.
Examples of food emulsifiers other than monoglycerin fatty acid ester and glycerin organic acid fatty acid ester include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. Here, lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin and the like.
Examples of the antioxidant include tocopherol, ascorbic acid palmitic acid ester, tea extract and the like.

As the modified starch according to the present invention, a commercially available modified starch containing a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester may be used. For example, as oil-processed starch containing monoglycerin fatty acid ester, eclipse batter starch # 200 (trade name; manufactured by Nihon Shokuhin Kako Co., Ltd.), eclipse eclipse starch IPYF (trade name; manufactured by Nihon Shokuhin Kako Co., Ltd.), etc. are commercially available. These are used in the present invention.

The content of the modified starch according to the present invention in the water transfer inhibitor of the present invention is not particularly limited, but the water transfer inhibitor is 100% by mass, preferably 50 to 99.9% by mass, more preferably 65 to 65. It is 99.8% by mass.

The (b) sorbitan fatty acid ester used in the present invention is an ester of sorbitan or sorbitol and a fatty acid, and is produced by a method known per se such as an esterification reaction and a transesterification reaction. The ester may be any of a monoester, a diester, a triester, etc., or a mixture thereof.

The fatty acid constituting the sorbitan fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils, and is, for example, a linear saturated or unsaturated fatty acid having 6 to 24 carbon atoms (for example, caprylic acid). , Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoseric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, linear saturated or unsaturated fatty acids having 18 to 22 carbon atoms (for example, stearic acid, behenic acid, oleic acid, etc.) are preferable, and oleic acid is particularly preferable. Only one type of these fatty acids may be used alone, or two or more types may be used in combination.

Examples of the sorbitan fatty acid ester include Poem S-65V (trade name; sorbitan tristearic acid ester; manufactured by RIKEN Vitamin), Poem S-60V (trade name; sorbitan monostearic acid ester; manufactured by RIKEN Vitamin), and Poem O-80V. (Product name; sorbitan monooleic acid ester; manufactured by RIKEN Vitamin Co., Ltd.) and the like are commercially available, and these can be used in the present invention.

The content of the sorbitan fatty acid ester in the water transfer inhibitor of the present invention is not particularly limited, but is preferably 0.01 to 30% by mass, more preferably 0.1 to 25% of 100% by mass of the water transfer inhibitor. It is mass%.

In addition to the modified starch and sorbitan fatty acid ester according to the present invention, the water transfer inhibitor of the present invention may contain any other components as long as the object of the present invention is not impaired. Examples of such components include food emulsifiers other than sorbitan fatty acid esters, thickening stabilizers, sugars, seasonings, flavor raw materials, spices, proteins (soy protein, egg white powder, etc.), and powder quality improvers (Ca carbonate). , Tertiary phosphate Ca, fine silicon dioxide, etc.), pH adjuster, etc.
Examples of food emulsifiers other than sorbitan fatty acid ester include monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. Here, lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin and the like.
Examples of the thickening and viscous stabilizer include xanthan gum, guar gum, tara gum, tamarind seed gum, carrageenan, psyllium seed gum, gellan gum, pullulan and the like.

The method for producing the water transfer inhibitor of the present invention is not particularly limited, and for example, any other component may be added to the modified starch and sorbitan fatty acid ester according to the present invention and uniformly mixed. For mixing, for example, a known mixing device such as a ribbon mixer, a Nauter mixer, a Henschel mixer, a Laedige mixer, or a V-type mixer can be used. The sorbitan fatty acid ester may be mixed after being heated and melted at 60 ° C. or higher in advance.

There is no particular limitation on the method for producing the medium seeds of the bean paste food using the water transfer inhibitor of the present invention, and the water transfer of the present invention to the raw material in any step when producing the medium seeds of the bean paste food. An inhibitor may be added. Specifically, a method of adding the moisture transfer inhibitor of the present invention as a powder to a medium-sized raw material and mixing it, or a method of dissolving the moisture transfer inhibitor of the present invention in a seasoning liquid or the like in advance and tumbling treatment or the like. It is possible to carry out a method or the like in which the seasoning liquid or the like is blended with the medium seeds and added by a dipping treatment or the like. Further, there is no particular limitation on the method for producing the bean paste food using the medium seed to which the water transfer inhibitor of the present invention is added, and the food can be produced according to a conventional method.

The amount of the water transfer inhibitor added to the medium type of the bean paste food varies depending on the type of the bean paste food, the composition of the medium type, the water content of the medium type and the outer skin, etc., but in 100 parts by mass of the medium type. , It is preferably 0.05 to 5 parts by mass, and more preferably 0.1 to 1 part by mass.

The packaged food produced by adding the water transfer inhibitor of the present invention to the middle seeds reduces the outflow of water from the middle seeds during storage and cooking, and suppresses the water transfer to the exodermis. Is less likely to cause adverse effects such as stickiness by absorbing water, softening of the exodermis by absorbing water, and hardening by heating the exodermis that has increased in thickness by absorbing water. Therefore, for example, even when the bean paste food is frozen and stored and then heated, the original light and crispy texture, soft texture, and crispness of the exodermis can be maintained.
In addition, when water transfer from the middle seed to the outer skin occurs, the middle seed may lose water and become dry or shrink and become hard. However, when the water transfer inhibitor of the present invention is added, the middle seed is medium. The seeds can retain a lot of water, making them soft and juicy.
As described above, by adding the water transfer inhibitor of the present invention to the middle seeds, it is expected that the overall taste of the bean paste food will be improved.

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

[Manufacturing of modified starch]
<Manufacturing example 1>
Monoglycerin fatty acid ester (trade name: Poem OL-200V; manufactured by RIKEN Vitamin Co., Ltd.) and safflower oil were mixed at a mass ratio of 1: 1 and heated and melted at 60 ° C. to obtain an oil and fat composition. 0.5 parts by mass of the above fat and oil composition was added to 100 parts by mass of phosphoric acid-crosslinked tapioca starch (trade name: Neobis T-100; manufactured by Nihon Shokuhin Kako Co., Ltd.) adjusted to a water content of about 50% by mass. The mixture was mixed for 10 minutes with a high-speed stirring mixer (model: Ladyge mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The obtained mixture was spread on a tray and dried in a shelf-type ventilation dryer having an internal temperature of about 60 ° C. to a water content of about 12.0% by mass, and the dried product was crushed and pulverized. The obtained powder was packed in a polyethylene bag and aged at about 60 ° C. for 2 weeks to obtain a modified starch 1.

<Manufacturing example 2>
The operation was carried out in the same manner as in Production Example 1 above except that the monoglycerin fatty acid ester was replaced with a glycerin succinic acid fatty acid ester (trade name: Poem B-10; manufactured by RIKEN Vitamin Co., Ltd.) to obtain a modified starch 2.

<Manufacturing example 3>
The operation was carried out in the same manner as in Production Example 1 above except that the monoglycerin fatty acid ester was replaced with a glycerin diacetyl tartrate fatty acid ester (trade name: Poem W-10; manufactured by RIKEN Vitamin) to obtain a modified starch 3.

<Manufacturing example 4>
A modified starch 4 was obtained in the same manner as in Production Example 1 above, except that half of the monoglycerin fatty acid ester was replaced with a glycerin diacetyl tartrate fatty acid ester (trade name: Poem W-10; manufactured by RIKEN Vitamin).

<Manufacturing example 5>
The operation was carried out in the same manner as in Production Example 1 above except that the fat and oil composition containing the monoglycerin fatty acid ester and safflower oil was replaced with safflower oil to obtain a fat and oil modified starch 5.

[Preparation of water transfer inhibitor]
(1) Raw materials 1) Oil-processed starch 1-5
2) Phosphate cross-linked tapioca starch (trade name: Neobis T-100; manufactured by Nihon Shokuhin Kako Co., Ltd.)
3) Sorbitan stearic acid ester (trade name: Poem S-65V; manufactured by RIKEN Vitamin Co., Ltd.)
4) Sorbitan oleate (trade name: Poem O-80V; manufactured by RIKEN Vitamin Co., Ltd.)
5) Diglycerin oleate (trade name: Poem DO-100V; manufactured by RIKEN Vitamin Co., Ltd.)

(2) Formulation of Moisture Transfer Inhibitors Table 1 shows the composition of the moisture transfer inhibitors 1 to 10 prepared using the above raw materials. Of these, the water transfer inhibitors 1 to 5 are examples of the present invention, and the water transfer inhibitors 6 to 10 are comparative examples. Each water transfer inhibitor was prepared in an amount such that the total amount of the raw materials was 200 g.

(3) Preparation method of water transfer inhibitor A predetermined amount of the raw material is added to a food processor (model: MK-K48P; manufactured by Panasonic Corporation) according to the blending ratio shown in Table 1, and the mixture is mixed in the food processor for 2 minutes. Moisture transfer inhibitors 1 to 8 were obtained. Since the water transfer inhibitors 9 and 10 are comparative examples in which only the modified starch or sorbitan fatty acid ester is used as it is as the water transfer inhibitor, the above mixing treatment is not performed.

[Evaluation by dumplings]
(1) Method for producing dumplings 1) 360 g of chicken breast meat, 360 g of pork meat, and 780 g of lard were collectively chopped with a minced meat of 6 mm to obtain 1500 g of minced meat.
2) 3000 g of cabbage, 480 g of onion, 240 g of long onion and 180 g of leek were chopped to obtain 3900 g of chopped vegetables.
3) 12 g of water was added to 6 g of granular soybean protein (trade name: Fujinic Ace 100; manufactured by Fuji Oil Co., Ltd.) to obtain 18 g of water-rehydrated granular soybean protein.
4) 100 g of minced meat, 2.4 g of salt, 2.4 g of black pepper, 1.2 g of monosodium glutamate, and 1.2 g of any of the water transfer inhibitors 1 to 10 are mixed with a desktop mixer (model: KSM150WH; manufactured by FMI). ), And mixed with the mixer for 2 minutes.
5) To the mixture obtained in 4) above, 260 g of chopped vegetables, 12 g of soy sauce, 18 g of water-rehydrated granular soybean protein, and 4 g of rapeseed oil were added and further mixed for 1 minute with the mixer to obtain medium-sized dumplings 1-10. ..
6) 12 g of each of the obtained gyoza seeds 1 to 10 was wrapped in commercially available gyoza skin (trade name: gyoza skin; manufactured by Moranborg Co., Ltd.) to obtain 12 gyoza 1 to 10 each.
7) As a control, dumplings 11 were obtained in the same manner except that a water transfer inhibitor was not added.
8) The obtained dumplings 1 to 11 were frozen in a quick freezer (inside temperature of about −35 ° C.) for 30 minutes, placed in a bag, and stored frozen at −20 ° C. for 7 days.

(2) Evaluation of crispness After freezing and storing, 12 dumplings 1 to 11 are placed in a frying pan, 80 g of water is added, and an IH heater (model: KIH-1400 / R; manufactured by Koizumi Seiki Co., Ltd.) is used. It was heated on fire for 6.5 minutes and baked. After firing, a sensory evaluation was performed on the crispness of the skin of each dumpling. The evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2, and the results were symbolized by the average value of the scores of 10 persons according to the following criteria. The results are shown in Table 3.
[Criteria]
⊚: Very good average value 4.0 or more ○: Good average value 3.0 or more and less than 4.0 Δ: Slightly bad average value 2.0 or more and less than 3.0 ×: Bad average value less than 2.0

As is clear from the results in Table 3, all of the dumplings 1 to 5 to which the water transfer inhibitors 1 to 5 added to the middle seeds, which are the examples of the present invention, had good crispness of the skin. On the other hand, the dumplings 6 to 10 of the comparative example were equal to or inferior to the dumplings 11 to which the water transfer inhibitor was not added.

(3) Weight measurement of dumplings In order to more quantitatively measure the degree of water transfer from the middle seeds to the skin, the middle seeds of the dumplings 5 and the control dumplings 11, which were evaluated well in the above sensory evaluation, after firing. And the weight of the skin was measured and compared with each weight at the time of molding (medium seed: 12 g, skin: 5.7 g). The results are shown in Table 4.

As shown in Table 4, the difference in weight between the middle seeds and the skin of the dumplings 5 after firing and during molding was smaller than that of the dumplings 11. This result means that the gyoza 5 had less water outflow from the middle species than the gyoza 11, and the water transfer to the skin was suppressed.

[Evaluation by Menchi-katsu]
(1) Method for producing Menchi-katsu 1) 140 g of beef trimmed meat (75% lean meat) and 260 g of chicken breast meat were collectively chopped with a minced meat of 3 mm to obtain 400 g of minced meat.
2) Granular soy protein 22.5 g (trade name: Fuji Nick Ace 100; manufactured by Fuji Oil Co., Ltd.), water 64.5 g, domigrass sauce 12 g, Worcester sauce 3 g, soy sauce 2.5 g, protein hydrolyzate (trade name) : HAP-GL; manufactured by RIKEN Vitamin Co., Ltd.) 1.5 g was added to obtain 106 g of water-rehydrated granular soybean protein.
3) Add 400 g of water to 100 g of batter mix (trade name: U869 secondary batter mix; manufactured by Riken Vitamin Co., Ltd.), mix with a juicer mixer (model: MX-152S; manufactured by Matsushita Electric Industrial Co., Ltd.) for 5 minutes, and batter liquid. Got
4) Powdered soy protein (trade name: New Fujipro-SEH; manufactured by Fuji Oil Co., Ltd.) 1.25 g, 5 g of water, and 15.5 g of soybean oil are mixed with a desktop mixer (model: KSM150WH; manufactured by FMI). And mixed with the mixer for 30 seconds.
5) To the mixture obtained in 4) above, add 200 g of minced meat, 1 g of salt, 1 g of monosodium glutamate, 0.75 g of white pepper, 0.25 g of nutmeg and 1.5 g of water transfer inhibitor 5, and further mix for 2 minutes with the mixer. did.
6) To the mixture obtained in 5) above, 150 g of dice-cut raw onions, 106 g of water-rehydrated granular soybean protein, and 8.25 g of dry bread crumbs were added, and the mixture was further mixed for 1 minute with the mixer.
7) To the mixture obtained in 6) above, 5 g of modified starch (trade name: Nissho MT-01; manufactured by Nihon Shokuhin Kako Co., Ltd.) was added, and the mixture was further mixed for 30 seconds with the mixer to obtain a middle seed of Menchi-katsu.
8) The obtained middle seeds of Menchi-katsu were molded into an oval shape by 40 g each, and the batter liquid and raw bread crumbs were uniformly adhered to the surface to obtain Menchi-katsu 1.
9) As a control, Menchi-katsu 2 was obtained in the same manner except that a water transfer inhibitor was not added.
10) The obtained Menchi-katsu 1 and 2 were frozen in a quick freezer (inside temperature of about −35 ° C.) for 30 minutes, placed in a bag, and stored frozen at −20 ° C. for 7 days.

(2) Evaluation of crispness After freezing and storing, Menchi-katsu 1 and 2 were oiled at 170 ° C. for 7 minutes and 30 seconds, and further humidified and kept warm in a hot showcase (model: YN-500; manufactured by Yoshikin Co., Ltd.) for 3 hours. After humidification and heat retention, a sensory evaluation was performed on the crispness of the batter of each Menchi-katsu. The evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 5, and the results were symbolized by the average value of the scores of 10 persons according to the following criteria. The results are shown in Table 6.
[Criteria]
⊚: Very good average value 4.0 or more ○: Good average value 3.0 or more and less than 4.0 Δ: Slightly bad average value 2.0 or more and less than 3.0 ×: Bad average value less than 2.0

As is clear from the results in Table 6, the Menchi-katsu 1 to which the water transfer inhibitor 5 added to the medium seeds, which is an example of the present invention, has better crispness of the batter than the Menchi-katsu 2 to which the water transfer inhibitor is not added. there were.

Claims (2)

A water transfer inhibitor for medium species of packaged foods, which comprises (a) oil-processed starch containing a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester, and (b) a sorbitan fatty acid ester. A method for suppressing water transfer of a bean paste food, which comprises adding the water transfer inhibitor for medium seeds of the bean paste food according to claim 1 to the middle seed.