JP7001057B2 - Starch-containing food loosening improver - Google Patents

Description

The present invention relates to a starch-containing food loosening improver.

Due to the diversification of foods in recent years, the needs for processed foods are increasing. In particular, starch foods such as noodles and rice are sold in large quantities at convenience stores and supermarkets, and are being eaten by many consumers.

In these distributed and marketed processed foods, the particular problems are the convenience of processing and the deterioration of quality over time.

In starch-containing foods such as noodles and cooked rice, starchy substances flow out to the surface of the food during processing and cooking, and the foods are bound to each other. As a result, in the case of noodle products, it becomes difficult to divide the noodles into small portions or mix them with juice or sauce at the time of eating due to the adhesion between the noodles. In the case of instant noodles, the part where the noodles are bound is difficult to rehydrate. Also, in the case of cooked rice products, the whole may not be fried evenly with fried rice, and the rice balls may be crushed by the rice ball molding machine. These problems lead to a decrease in production efficiency and an increase in cost, and also result in the finished food being difficult to eat and not delicious.

Conventional techniques for eliminating the binding property between foods and improving the loosening property include a method of mixing fats and oils or emulsified fats and oils (Patent Document 1) and a method of adding a sucrose fatty acid ester having a high HLB (Patent Document 2). ), Method of adding organic acid (Patent Document 3), foods mainly composed of any one or more of grain flour, starch, and natural polysaccharide having gelling ability, such as Arabic gum, purulan, or water-soluble soybean poly. Obtained by emulsifying a food (Patent Document 4), which is characterized by being coated with a solution containing any one or more of saccharides as a main ingredient, a mixture containing fats and oils, a thickening polysaccharide, and water-soluble hemicellulose. There is a loosening improver (Patent Document 5) and the like.

Japanese Unexamined Patent Publication No. 3-175940 Special Publication No. 60-8103 Japanese Unexamined Patent Publication No. 2011-177120 Japanese Unexamined Patent Publication No. 9-51764 Japanese Unexamined Patent Publication No. 2005-011335

However, the techniques of Patent Documents 1 to 5 have a problem that a sufficient unraveling effect cannot be obtained, and there is also a problem that the texture and flavor are deteriorated when the emulsifier is used alone as in Patent Document 2.
Moreover, in addition to these problems of loosening and flavor, there is a problem of workability. When the target food is noodles, for example, when a highly viscous material is used as in Patent Document 5, it is difficult to uniformly adhere the improving agent to the noodles because the improving agent has high viscosity when added to the noodle food. There is a problem that becomes. Further, as in Patent Document 3, if the viscosity of the improving agent is low, the improving agent flows out from the noodles when it is added to the noodles, and there is a problem that the improving agent cannot be uniformly added to the entire noodles or a large amount of the improving agent must be added. be.
On the other hand, even if the target food is cooked rice, if the viscosity is high when adding it, for example, when adding an improving agent as sprinkling water during or before cooking rice in a steam rice cooking facility, seasoning liquid such as seasoned vinegar, roasting oil, etc. In addition, there is a problem that it is difficult to uniformly adhere the improving agent when the improving agent is added after cooking the rice. If the viscosity is low, when the rice is added after cooking, there is a problem that the water is absorbed by the cooked rice and the taste is impaired, and there is a problem that the rice does not get entangled with the cooked rice and a liquid pool is formed at the bottom of the container.
Therefore, the present invention produces a delicious starch-containing food having excellent workability, which suppresses quality deterioration such as deterioration of looseness during storage and can be uniformly added to foods such as noodles and cooked grains. It is an object of the present invention to provide a stray-containing food product using a fraying improver and the fraying improving agent.

In view of the above problems, the present inventors have conducted intensive studies. As a result, it has been found that a preparation containing water-soluble hemicellulose derived from beans and a viscosity adjusting agent is necessary to achieve both loosening property and workability to some extent. Further examination reveals that, with regard to workability, the adhesiveness when adding the pharmaceutical product to the food and the specific physical properties of the pharmaceutical product are required in order to mix the pharmaceutical product with the food product and make the pharmaceutical product adhere uniformly to the food product. It turned out to be.
Specifically, the Casson yield value is important as an index of the adhesion of the solution of the solution to the food (difficulty in flowing the drug from the food) when the preparation is surface-treated or added to the food. The present invention has been completed by finding that Casson viscosity is important as an index for evenly adhering to food.

That is, the present invention
(1) A solution of a loosening improver for starch-containing foods, which contains water-soluble hemicellulose derived from beans and a viscosity modifier, and which is used for surface treatment or addition of the loosening improver to starch-containing foods. A starch-containing food loosening improver having a Casson viscosity of 500 mPa · s or less and a Casson yield value of 10 mPa · s or more.
(2) The starch-containing food loosening improver according to (1), wherein the Casson viscosity is 400 mPa · s or less and the Casson yield value is 50 mPa · s or more.
(3) The starch-containing food loosening improver according to (1), wherein the Casson viscosity is 300 mPa · s or less and the Casson yield value is 100 mPa · s or more.
(4) The starch-containing food loosening improver according to (1), wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybean or pea.
(5) The starch-containing food loosening improver according to (2), wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybean or pea.
(6) The starch-containing food loosening improver according to (3), wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybean or pea.
(7) The viscosity modifier is one or more selected from the group of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof. (1) The above-mentioned starch-containing food loosening improver,
(8) The viscosity modifier is one or more selected from the group of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, carboxymethyl cellulose and derivatives thereof, according to (1). Unraveling improver for starch-containing foods,
(9) The starch-containing food loosening improver according to (1), wherein the viscosity modifier is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof.
(10) The starch-containing food loosening improver according to (2), wherein the viscosity modifier is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof.
(11) The starch-containing food loosening improver according to (3), wherein the viscosity modifier is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof.
(12) The starch-containing food loosening improver according to (4), wherein the viscosity modifier is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof.
(13) A starch-containing food containing 0.01 to 10% by weight of the unraveling improver according to (1) as water-soluble hemicellulose with respect to the starch-containing food.
(14) A starch-containing food containing 0.01 to 10% by weight of the unraveling improver according to (2) as water-soluble hemicellulose with respect to the starch-containing food.
(15) A starch-containing food containing 0.01 to 10% by weight of the unraveling improver according to (3) as water-soluble hemicellulose with respect to the starch-containing food.
(16) A starch-containing food containing 0.01 to 10% by weight of the unraveling improver according to (4) as water-soluble hemicellulose with respect to the starch-containing food.
(17) A method for producing a starch-containing food, which comprises surface-treating or adding 0.01 to 10% by weight of the unraveling improving agent according to (1) to a starch-containing food as water-soluble hemicellulose.
(18) A method for producing a starch-containing food, which comprises surface-treating or adding 0.01 to 10% by weight of the unraveling improving agent according to (2) to a starch-containing food as water-soluble hemicellulose.
(19) A method for producing a starch-containing food, which comprises surface-treating or adding 0.01 to 10% by weight of the unraveling improving agent according to (3) to a starch-containing food as water-soluble hemicellulose.
(20) A method for producing a starch-containing food, which comprises surface-treating or adding 0.01 to 10% by weight of the unraveling improving agent according to (4) to a starch-containing food as water-soluble hemicellulose.
Is.
In other words, the present invention
(1) A solution of a loosening improver for starch-containing foods, which contains water-soluble hemicellulose derived from beans and a viscosity modifier, and which is used for surface treatment or addition of the loosening improver to starch-containing foods. A starch-containing food loosening improver having a Casson viscosity of 500 mPa · s or less and a Casson yield value of 10 mPa · s or more.
(2) The starch-containing food loosening improver according to (1), wherein the Casson viscosity is 400 mPa · s or less and the Casson yield value is 50 mPa · s or more.
(3) The starch-containing food loosening improver according to (1) or (2), wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybean or pea.
(4) The viscosity modifier is one or more selected from the group of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof. (1)-(3) The starch-containing food loosening improver according to any one of (1) to (3).
(5) A starch-containing food product in which the loosening improving agent according to any one of (1) to (4) is contained in an amount of 0.01 to 10% by weight as water-soluble hemicellulose with respect to the starch-containing food product.
(6) A starch characterized by surface-treating or adding 0.01 to 10% by weight of the unraveling improving agent according to any one of (1) to (4) as water-soluble hemicellulose to a starch-containing food. Manufacturing method of contained food,
Is.

INDUSTRIAL APPLICABILITY According to the present invention, the loosening property of starch-containing foods such as noodles and cooked rice is improved, and the binding of noodle strings and rice grains can be remarkably suppressed. Further, the starch-containing food to which the unraveling improving agent of the present invention is added maintains its unraveling property even after being refrigerated for one day after preparation, and the binding between noodles, cooked rice and the like is remarkably suppressed.

(Starch-containing food)
The starch-containing foods of the present invention include rice, wheat, barley, foxtail millet, corn, cassava, potatoes, sweet potatoes, etc., as they are, or crushed products thereof, or using starch obtained from them. Refers to food.
Further, examples of processed rice and barley products include cooked rice, barley rice, rice balls, sushi, pilaf, fried rice, cooked rice, and mixed rice.
In addition, examples of foods produced by boiling dough using starch as a main raw material, which are derived from wheat flour, rice or rice flour, or other grains, include noodles, dried noodles, raw noodles, pasta, buckwheat noodles, udon noodles, etc. Examples include Chinese noodles, somen noodles, and instant noodles.

These starch-containing foods include final product-type processed foods intended to be eaten on the spot, including those cooked at home, and semi-finished products that need to be cooked when eaten, at room temperature, refrigerated, and frozen. , Foods that are on the market by methods such as ice temperature.

(Unraveling improver)
This loosening improver contains water-soluble hemicellulose derived from beans and a viscosity modifier, and the Casson viscosity of the solution of the loosening improver when the loosening improver is surface-treated or added to starch-containing foods is 500 mPa · s or less. Moreover, the Casson yield value is 10 mPa · s or more.
The form of the unraveling improving agent is not particularly limited. For example, a liquid or paste in which water-soluble hemicellulose derived from beans, a viscosity modifier, and other auxiliary agents are dissolved in water, a powder in which these are simply mixed, or a granule in which a mixture thereof is granulated. Is exemplified.
The unraveling improver for starch-containing foods of the present invention can impart good unraveling properties when used in the above-mentioned starch-containing foods.

(Water-soluble hemicellulose derived from beans)
The water-soluble hemicellulose derived from beans can be obtained from soybeans, adzuki beans, peas and the like as raw materials, but soybeans or peas are preferable from the viewpoint of solubility and industriality, and those derived from cotyledons are more preferable.
The water-soluble hemicellulose derived from beans can be obtained by a method of water extraction or hot water extraction from a raw material containing hemicellulose, a method of heat extraction under acid or alkaline conditions, a method of extraction by enzymatic decomposition, or the like.
A preferable example of a method for producing water-soluble hemicellulose derived from beans is as follows.
The raw material of beans is thermally decomposed under acidic to alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C. or higher and 130 ° C. or lower, more preferably 100 ° C. or higher and 130 ° C. or lower. Derived from beans by fractionating the water-soluble fraction by centrifugation or the like and then drying it as it is, or by removing hydrophobic substances or low molecular weight substances by, for example, active charcoal treatment, resin adsorption treatment, or ethanol precipitation treatment. Water-soluble hemicellulose can be obtained.

(Viscosity adjuster)
As the viscosity modifier of the present invention, one or more thickeners selected from guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof are combined. Can be used. In particular, it is preferable to use guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, and carboxymethyl cellulose, and more preferably guar gum, xanthan gum, welan gum, and succinoglycan gum.

（ 式中、Ｄ：せん断速度、ｓ：せん断応力、η∞：Ｃａｓｓｏｎ粘度、τ0：Ｃａｓｓｏｎ降伏値である。）

Ｃａｓｓｏｎ降伏値τ0は、２点以上のせん断速度－せん断応力（測定値）のそれぞれの平方根からプロットした１次直線の切片の２乗がτ0である。この場合せん断速度の平方根（特に高せん断速度領域）に対してせん断応力の平方根をプロットして得られる直線の傾きがＣａｓｓｏｎ粘度（η∞）に対応することが知られている。(Measurement method of Casson viscosity and Casson yield value)
The Casson yield value is important as an index of the adhesiveness of the solution of the pharmaceutical product to the food (difficulty in flowing the pharmaceutical product from the food) when the loosening improver is surface-treated or added to the food. Casson viscosity is important as an index for uniform adhesion to food.
The Casson viscosity and Casson yield value in the present invention can be measured by a rotary leometer (RheolabQC, manufactured by Antonio Par). A cone-type measuring jig (CC39) was attached, a predetermined amount of improving agent solution whose temperature was adjusted to 5 ° C. was introduced into the measuring cup, and the shear stress at a shear rate of 0 to 50 / s was recorded. The Casson viscosity and Casson yield value were calculated from the Casson calculation formula shown below using the numerical values of the shear stress.
(Casson calculation formula)

(In the formula, D: shear rate, s: shear stress, η∞: Casson viscosity, τ0: Casson yield value.)

The Casson yield value τ0 is τ0, which is the square of the intercept of the linear line plotted from the square root of each of the shear rate-shear stress (measured value) of two or more points. In this case, it is known that the slope of the straight line obtained by plotting the square root of the shear stress with respect to the square root of the shear rate (particularly in the high shear rate region) corresponds to the Casson viscosity (η∞).

The physical properties of the addition or surface treatment of the improver solution include Casson viscosity of 500 mPa · s or less and Casson yield value of 10 mPa · s or more, preferably Casson viscosity of 400 mPa · s or less and Casson yield. It is desirable that the value is 50 mPa · s or more, more preferably the Casson viscosity is 300 mPa · s or less, and the Casson yield value is 100 mPa · s or more. The upper limit of the Casson yield value is not particularly limited, but is preferably 1000 mPa · s or less.

The amount of the loosening improver of the present invention added to the starch-containing food is preferably 0.01 to 10% by weight, more preferably 0.05 to 5% by weight, and more preferably the amount of the water-soluble hemicellulose added to the starch-containing food. Is blended so as to be 0.1 to 3% by weight.
If the amount of the loosening agent of the present invention added to the starch-containing food is too small, it may not be possible to impart sufficient loosening property to the starch-containing food, and if it is too large, the flavor of the starch-containing food may be changed. ..

Since this loosening improver may have a higher viscosity than a normal loosening agent, it may be difficult for the foam to disappear once it is foamed. If the foam is difficult to eliminate, it is preferable to use an antifoaming agent. Examples of the defoaming agent include silicon, various emulsifiers, oils and fats, and the like.

The unraveling improving agent can be appropriately used in combination with other additives as long as it does not affect the effect of the present invention. Other additives include emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, stearoyl lactate, polysorbate and lecithin, oily substances such as general animal and vegetable fats and oils and fat-soluble vitamin tocopherol, and simple substances such as glucose and fructose. Carbohydrates, citrus, maltose, fructose, raffinose, maltotriose, trehalous, stachiose, maltotetraose and other oligosaccharides, and sugar alcohol, dextrin, cloth seaweed, gelatin, whey and other albumins, casein sodium, soluble collagen, egg white , Egg yolk powder, fatty acids such as soybean protein, salts such as calcium fortifiers, and pH adjusters such as sodium acetate. In addition, polysaccharides such as various starches such as caraginan, tamarind seed gum, arabic gum, curdlan, alginic acid and its derivatives, agar, farselelan, pullulan, hyaluronic acid, cyclodextrin, chitosan, processed starch and hydrolysis of these polysaccharides. Things can also be used together.

This unraveling improving agent can be distributed and sold not only in a powder state but also in a solution of water, saline solution or the like, or in a solution added to an organic acid solution such as acetic acid.

The method for surface-treating the unraveling improving agent on starch-containing foods is not particularly limited, but there are the following methods.
(1) The starch-containing food after cooking is entwined with an aqueous solution of the unraveling improver to perform surface treatment. (2) An aqueous solution of the unraveling improving agent is sprayed on the starch-containing food after cooking. (3) The unraveling improving agent is dissolved in the seasoning liquid in advance, and the starch-containing food is sprinkled on the surface for surface treatment. (4) This loosening improver is mixed with a powder seasoning and sprinkled on a starch-containing food to be surface-treated. Etc. can be exemplified. These methods are selected according to individual food characteristics such as production line and sales form.

The starch-containing foods such as noodles and cooked grains obtained by the method of adding or surface-treating the unraveling improver to the starch-containing foods have good unraveling properties. Therefore, the starch-containing food obtained by the present invention is very easy to eat and can be felt delicious. Further, for example, the loosening property is maintained even after refrigerated storage for one day after preparation, and the binding between starch-containing foods is remarkably suppressed.
Further, by imparting good loosening property, it has excellent processing suitability such as easy mixing and resistance to crushing in the production of starch-containing foods.

Hereinafter, the present invention will be further described with reference to examples, but the present invention is not limited by these examples. In addition, the part and% in the example both mean the weight standard.

In the examples shown below, as the water-soluble hemicellulose derived from beans, water-soluble soybean hemicellulose derived from soybean, which is commercially available as "Soyafibu S" (manufactured by Fuji Oil Co., Ltd.), was used.

(Evaluation of unraveling improver) (Examples 1 to 4, Comparative Examples 1 to 5)
Based on the formulation shown in Table 1, water-soluble soybean hemicellulose, guar gum (SUPERGEL CSA: manufactured by Sansho Co., Ltd.), xanthan gum (San Ace: manufactured by Saneigen FFI Co., Ltd.), welan gum (bistop W: manufactured by Saneigen Co., Ltd.) After adding FFI Co., Ltd.), succinoglycan gum (GRINDSTED SUCCINOGLYCAN-J: Dupont Nutrition & Health Co., Ltd.), and tamarind seed gum (Glyroid 3S: DSP Gokyo Food & Chemical Co., Ltd.) and then heating. By dissolving, loosening improvers A to I were prepared.
For each improver, Casson viscosity and Casson yield value were measured by a conventional method. In addition, the normal viscosity (20 ° C.) was also measured with a BM type viscometer.
Subsequently, the looseness of the noodles was evaluated for each. First, 600 g of semi-strong flour, 400 g of buckwheat flour, 10 g of salt, and 350 g of water are mixed, kneaded with a mixer for 15 minutes, rolled and cut out according to a conventional method (cut teeth # 22 squares, noodle line thickness 1.3 mm). The noodles were boiled in boiling water for 2 minutes and washed with running water for 30 seconds to obtain boiled noodles. Next, 6 g of each unraveling improver was uniformly sprayed per 200 g of boiled noodles, filled in a container, sealed, and the unraveling property after refrigerating for 1 day was evaluated by 10 panelists. Each panelist was evaluated on a scale of 1 to 5 based on the criteria in Table 2, and the average score was used as the loosening property evaluation. When the average score was 4.0 points or more, it was judged that the loosening property was good. In addition, as an evaluation of workability, when surface treatment was performed, those that could be easily and uniformly treated were marked with ◯, and those that were difficult to be treated uniformly were marked with x. Those with a good loosening property evaluation and a workability evaluation of "○" were judged to be acceptable.
The above evaluation results are shown in Table 1.

(Table 1) Formulation table (%) and loosening property evaluation results

(Table 2) Looseness evaluation criteria

When the viscosity modifier was added, the Casson viscosity and Casson yield value were increased, the loosening property was dramatically improved, and the workability was also good. However, if the Casson viscosity is too high, it becomes difficult to uniformly surface-treat the noodles, and the workability is lowered. Even if the normal viscosity values measured by the BM type viscometer were similar, the Casson yield value was low, but the loosening property was insufficient. Further, when the Casson yield value is less than 10 mPa · s as in Comparative Examples 3 to 4, the adhesiveness of the preparation to the noodles is lowered, so that the unraveling property of the noodles is poor. Further, it was confirmed that even if only guar gum was dissolved and surface-treated as in Comparative Example 2, the noodles had poor loosening property, and it was necessary to use water-soluble hemicellulose derived from beans in combination.

(Amount added as water-soluble hemicellulose) (Examples 5 to 8)
The amount of the improving agent added was examined. According to the formulation shown in Table 3, the looseness of the noodles was evaluated in the same manner as in Example 1 using the improving agent D.
The evaluation results are shown in Table 3.

(Table 3) Formulation table (%) and loosening property evaluation results

From the results of Examples 5 to 8, it was confirmed that good unraveling property can be imparted if the amount of the unraveling improving agent added is 0.01% or more as the amount of water-soluble hemicellulose added to the starch-containing food.

(Evaluation of looseness of commercially available starch-containing foods) (Example 9, Comparative Example 7)
Dried tapioca pearl (processed food of cassava-derived starch) (black tapioca: manufactured by GABAN Co., Ltd.), which is a commercially available starch-containing food, was boiled in boiling water according to a conventional method to prepare boiled tapioca pearl. Next, according to Table 4, the improving agent D was uniformly added at 5% based on the weight of tapioca pearl, and the loosening property of tapioca pearl after refrigerated storage for 1 day was determined by: ○: loosening, △: slightly binding and unraveling, × : Evaluated on a three-point scale: not loosened into lumps. Table 4 shows the evaluation results of looseness.

(Table 4) Formulation table (part) and binding evaluation results

As shown in the results of Table 4, the tapioca pearl to which the unraveling improving agent of Example 9 was added had improved unraveling property after boiling.

Claims (7)

A starch-containing food loosening improver that contains water-soluble hemicellulose derived from beans and a viscosity modifier, and has a Casson viscosity of a solution of the loosening improver when the loosening improver is surface-treated or added to a starch-containing food. A starch-containing food loosening improver having a viscosity of 39 to 285 mPa · s and a Casson yield value of 105 to 401 mPa · s. The starch-containing food loosening improver according to claim 1, wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybean or pea. 1 Or the loosening improver for starch-containing foods according to 2 . The starch according to claim 1 or 2 , wherein the viscosity modifier is one or more selected from the group of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, carboxymethyl cellulose and derivatives thereof. Unraveling improver for contained foods. The starch-containing food loosening improver according to claim 1 or 2 , wherein the viscosity modifier is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof. A starch-containing food containing 0.01 to 10% by weight of the unraveling improver according to any one of claims 1 to 5 as water-soluble hemicellulose with respect to the starch-containing food. A method for producing a starch-containing food, which comprises surface-treating or adding 0.01 to 10% by weight of the unraveling improving agent according to any one of claims 1 to 5 to a starch-containing food as water-soluble hemicellulose.