JP7382676B1 - Agent for preventing punctures during baking or elongation after baking in starch dough derived from grains or potatoes - Google Patents

Abstract

[Problem] An agent for preventing punctures during baking or elongation after baking in starch dough derived from grains or potatoes, which can sufficiently prevent deformation of starch dough and obtain a good texture in a well-balanced manner, and a processed grain food. and to provide processed potato foods. [Solution] The agent according to the present invention contains, as an active ingredient, modified konjac flour that has been modified by exposing the konjac flour to an alkali so that the pH is brought to an alkaline condition of 11 or higher, and the modified konjac flour is A sample gel produced by heating a dispersion in water at a concentration of 2% by mass at 85°C for 1 hour and cooling it at 10°C for 24 hours has the following properties (1). . (1) Using a texture analyzer, a cylindrical plunger with a diameter of 2 cm is advanced in the axial direction at a speed of 20 mm/min to the sample gel, which is cylindrical with a diameter of 70 mm and a height of 80 mm. The stress at breakage is in the range of 30 g/cm2 to 1000 g/cm2. [Selection diagram] None

Description

The present invention relates to an agent for preventing puncture during baking or elongation after baking in starch dough derived from cereals or potatoes.

BACKGROUND ART Processed grain and potato foods obtained by heating and cooking starch dough derived from grains and potatoes are known. Processed foods such as grains and potatoes include, for example, genoise made from baked flour dough, bread and other sponges, and steamed buns such as steamed buns wrapped in boiled red bean dough (filling). (Boiled or steamed potato dough (seeds) covered with batter and seasoned with oil can be fried foods such as croquettes), Various noodles, Various noodle skins ( Usually, the skin corresponds to starch dough).

One of the important characteristics related to the quality of grain and potato processed foods is shape retention. Since the starch dough has a predetermined shape retention property, its deformation is prevented. For example, fillings, fried foods, noodle wrappers, etc. are prevented from being punctured during baking. In addition, caving such as drooping, crushing, and shrinkage during baking is prevented in sponges, breads, and the like. In addition, noodles, noodle wrappers, etc. are prevented from stretching when soaked in soup after baking (boiling).

In addition, the shape retention of starch dough affects the texture of processed foods such as grains and potatoes. When starch dough has a predetermined shape retention property, a suitably soft and preferable texture can be obtained in sponges, breads, fillings, fried foods, noodle wrappers, and the like. In addition, noodles and the like have a suitable chewy texture. As described above, the shape retention of grain/potato processed foods (starch dough) is evaluated from the prevention of deformation of the starch dough and the good texture, and it is preferable that both are sufficiently well-balanced.

Patent No. 5669127

Patent Document 1 (Japanese Patent No. 5,669,127) describes a modified konjac flour obtained by heat-treating konjac flour with an alkaline solution in a state in which swelling of the konjac grains is suppressed. By blending this into grain processed foods such as bread, it has a certain shape retention property compared to products containing regular unmodified konjac flour and products containing no konjac flour at all. It is stated that was obtained. On the other hand, there is a need for further improvements in shape retention agents so that they can sufficiently prevent deformation of starch dough and provide a good texture in a well-balanced manner.

The inventor's intensive research has revealed the following. In other words, by heating konjac flour with an alkaline solution in a state where the swelling of the konjac grains is suppressed, some of the acetyl groups of glucomannan, which is the main component of konjac flour, are eliminated, and water can be produced without adding alkali. It is modified to have the property of gelling. In the modified konjac flour obtained in this way, it was discovered that the non-uniform deacetylation of glucomannan is effective for the shape retention of starch dough, leading to the present invention.

In Patent Document 1, konjac flour is brought to an alkaline condition where the pH is not so high in order to obtain a gelled product with a low pH, and furthermore, in order to obtain a gelled product with high gel strength, it is heated at high temperature and /or Modify by heating for a long time. In this case, the deacetylation reaction of glucomannan itself proceeds to some extent, but the process is relatively too rapid at high temperatures and too slow at long times; in any case, it proceeds relatively uniformly throughout the glucomannan. . Therefore, as a shape preservative for grain and potato processed foods, deacetylation and heterogeneity are insufficient. For these reasons, the modified konjac flour according to Patent Document 1 has a relatively high gelling ability by itself, but its shape-retaining properties with starch are insufficient, and it has a relatively high gel strength. Even when using starch, the effect of preventing starch dough from deforming may not be sufficiently obtained, or the texture suitable for each food may not be obtained sufficiently.

The present invention has been made in view of the above circumstances, and is capable of preventing punctures during baking or elongation after baking in starch dough derived from grains or potatoes, which can sufficiently prevent deformation of starch dough and provide good texture. The purpose is to provide an inhibitor of

The present invention solves the above-mentioned problem by means of a solution as described below as an embodiment.

The agent for preventing puncture during baking or elongation after baking in starch dough derived from grains or potatoes according to the present invention is obtained by exposing konjac flour to an alkali under alkaline conditions with a pH of 11 or more. Modified konjac flour that has been modified to form a gel when dispersed and heated, and a dispersion of the modified konjac flour dispersed in water at a concentration of 2% by mass is heated at 85°C for 1 hour. A sample gel produced by cooling the formed gel at 10° C. for 24 hours is characterized in that it contains the modified konjac flour having the following characteristic (1) as an active ingredient.

That is, characteristic (1) is as follows: Using a texture analyzer, a cylindrical plunger with a diameter of 2 cm is advanced in the axial direction at a speed of 20 mm/min into the cylindrical sample gel with a diameter of 70 mm and a height of 80 mm. This is a characteristic in which the stress when the sample gel breaks is in the range of 30 g/cm ² to 1000 g/cm ² .

The agent for preventing puncture during baking or elongation after baking in starch dough derived from grains or potatoes according to the present invention is such that the acetyl groups of glucomannan, the main component of modified konjac flour, which is the active ingredient, are partially eliminated. It is characterized by the fact that the deacetylation occurs heterogeneously with respect to the entire glucomannan. Therefore, the parts where the deacetylation reaction has not reacted or the reaction has not progressed relatively form a relatively loose skeletal structure and mainly produce a soft texture, while the parts where the deacetylation reaction has progressed relatively. It forms a relatively strong skeletal structure, mainly retains its shape, and moderately tightens its texture. When the starch dough is heated, the deacetylated glucomannan forms a strong gel, and the heterogeneous glucomannan interacts with each other and with the starch in a well-balanced manner. and combine with starch to retain their shape. Also, a good balance between hardness and softness is created. In this way, prevention of starch dough deformation and good texture can be achieved in a well-balanced manner.

According to the present invention, prevention of deformation of starch dough and good texture can be sufficiently achieved in a well-balanced manner in processed grain foods and processed potato foods.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated. The modified konjac flour, which is the active ingredient of the shape preservative for grain and potato processed foods according to the present embodiment, is a powder whose main component is glucomannan derived from konjac potatoes, and is grown under alkaline conditions with a pH of 11 or more. This is modified konjac flour that has been modified by being exposed to alkali. As a result, the modified konjac flour according to the present embodiment is characterized in that the acetyl groups of glucomannan, which is the main component, are partially eliminated, and the deacetylation occurs heterogeneously in terms of the entire glucomannan.

Glucomannan is a polysaccharide in which glucose and mannose are linked in a linear chain at a predetermined ratio, and some of the hydroxyl groups are acetylated. In konnyaku flour, the glucomannan molecules that have swollen after absorbing water are heated under alkaline conditions, which removes the acetyl groups and exposes the hydroxyl groups.The hydroxyl groups form hydrogen bonds between the glucomannan molecules, forming a gel. . On the other hand, in the modified konjac flour according to the present embodiment, since some of the acetyl groups of glucomannan have been eliminated, the glucomannan molecules that have swollen by absorbing water are heated as they are, thereby gelling. In other words, unlike regular konjac flour, it has been modified to form a gel simply by dispersing it in water and heating it, without adding alkali.

Furthermore, in the modified konjac flour according to the present embodiment, deacetylation of glucomannan occurs heterogeneously by exposing the konjac flour to an alkali under alkaline conditions with a pH of 11 or higher. More specifically, the deacetylation reaction proceeds relatively quickly by bringing the konjac flour under highly alkaline conditions with a pH of 11 or higher and reacting it with glucomannan. Therefore, by heating at a relatively low temperature and for a short time, it is possible to modify the deacetylation to the extent that it can form a gel using only water, and furthermore, it is possible to deacetylate the part where the deacetylation reaction has progressed and the unreacted or unreacted part. It is possible to modify glucomannan into a heterogeneous glucomannan that has a well-balanced content.

In this way, in the case of glucomannan in which deacetylation has been sufficiently heterogeneous, the glucomannan molecules that have swollen by absorbing water will absorb a certain amount of water in the areas where the deacetylation reaction has not yet occurred or where the reaction has not progressed relatively. It forms a relatively loose skeletal structure while maintaining its structure. Therefore, hydrogen bonds between glucomannan molecules can be broken and recombined relatively easily. In addition, due to its high degree of freedom, the bond between glucomannan and starch is relatively weak, and on the other hand, it interferes with and suppresses the bond between starches, making the skeletal structure flexible and loose. As a result, the starch dough becomes fluffy or moist, producing a primarily soft texture.

In addition, the portions where the deacetylation reaction has relatively progressed are strongly bonded to starch, and the bonds between starches are also strengthened, forming a strong skeletal structure when heated and moderately tightening the texture. When the starch dough is heated, the deacetylated glucomannan forms a strong gel, and the heterogeneous glucomannan interacts with each other and with the starch in a well-balanced manner. and combine with starch to retain their shape. As a result, deformation such as puncture caving during firing and elongation when immersed in liquid after firing is prevented, and the shape is maintained. In addition, a good balance between hardness and softness is created, and suitable textures, such as moderately soft textures and moderately chewy textures, are produced depending on each food product.

Furthermore, by subjecting konjac flour to highly alkaline conditions and reacting with glucomannan, the pH distribution becomes non-uniform as a result of the non-uniform deacetylation, and some parts of the powder are relatively alkaline. arise. It is known that the gelatinization temperature of starch decreases when the alkali is strong, but the starch is easily gelatinized in the strongly alkaline part of the starch dough, and the binding properties of the gelatinized starch paste further prevent the deformation of the starch dough. be done. In this way, prevention of starch dough deformation and good texture can be achieved in a well-balanced manner.

On the other hand, as in Patent Document 1, under relatively low alkaline conditions with a pH of less than 11, heating at a high temperature or for a long time is required in order to form a somewhat firm gelled product using only water. According to this, deacetylation of glucomannan is not sufficiently made heterogeneous. Therefore, depending on the pH and heating conditions, for example, the texture may be difficult to soften, and although the gelling ability itself is relatively high, the ability to retain the shape of starch together with starch is poor. If it is insufficient, the effect of preventing starch dough from deforming may be difficult to exhibit due to the binding ability of the food material (here, starch). On the other hand, in the comparative example (modified konjac flour 10) described below, which was reacted under relatively low alkaline conditions with a pH of less than 11 and at a lower temperature than Patent Document 1 for a short time (15 minutes without heating), In addition to the problem of acetyl heterogeneity, the modification effect is weak and the gelling ability is also relatively weak, which weakens the deformation prevention effect of starch dough.

On the other hand, the modified konjac flour according to the present embodiment has sufficiently heterogeneous deacetylation of glucomannan, which prevents deformation of starch dough and provides good food in grain and potato processed foods. You can get a well-balanced and sufficient amount of sensation. When the starch dough is heated, it forms a strong gel, which can be integrated with the starch and retain its shape. In other words, the modified konjac flour according to the present embodiment has the property of forming a strong gel that is thermally irreversible simply by dispersing it in water and heating it without adding an alkali, and has the following gel properties (1). ).

That is, characteristic (1) is obtained by entering a cylindrical plunger with a diameter of 2 cm in the axial direction at a speed of 20 mm/min using a texture analyzer into a cylindrical sample gel with a diameter of 70 mm and a height of 80 mm. The characteristic is that the "gel strength (gel breaking strength)" which is the stress when the sample gel breaks is in the range of 30 g/cm ² to 1000 g/cm ² .

The "sample gel" here refers to a gel formed by heating a dispersion of modified konjac flour in water at a concentration of 2% by mass at 85°C for 1 hour, and then cooling it at 10°C for 24 hours. say.

As described above, the modified konjac flour according to the present embodiment has a relatively wide range of gel strength (gel breaking strength), ranging from forming a firm gel to a relatively soft gel. Some do. Even so, as described above, since the deacetylation of glucomannan is sufficiently heterogeneous, prevention of deformation of the starch dough and good texture can be sufficiently achieved in a well-balanced manner. However, in order to obtain better effects, the gel strength (gel breaking strength) measured under the same conditions for characteristic (1) should be 50 g/cm ² to 1000 g/cm ² from the examples described below. It ^{is more preferable} that it is ⁱⁿ the range of The range is more preferably from cm ² to 700 g/cm ² , more preferably from 250 g/cm ² to 700 g/cm ² , and the range from 250 g/cm ² to 600 g/cm ² More preferably, the range is from 270 g/cm ² to 600 g/cm ² , and even more preferably from 270 g/cm ² to 500 g/cm ² .

Next, a method for producing modified konjac flour according to this embodiment will be described. First, konjac flour as a raw material for modified konjac flour is a powder whose main component is glucomannan derived from konjac potatoes. The konjac flour used as this raw material includes powdered konjac potatoes that have been processed into powder, with certain impurities removed through alcohol washing and purification, and with the purity of glucomannan increased. In other words, commercially available products are not limited to products distributed as "konjac flour" (rough flour, milled flour, etc.), but also include products distributed as "glucomannan" made from konjac flour.

Next, the modified konjac flour according to the present embodiment is produced by exposing the konjac flour as the raw material to an alkali so as to have an alkaline condition of pH 11 or higher. In other words, it is not the pH of the alkali itself that the konjac flour is exposed to, but the pH of the konjac flour that has been exposed to the alkali (for example, the pH of an alkaline solution in which konjac flour is dispersed, or the pH of konjac flour that has been sprayed with an alkaline solution and contains water. ) is 11 or more. Therefore, the pH of the alkali itself exposed to konjac flour is not particularly limited.

A specific method, for example, is to disperse the raw material konjac flour in a mixed solvent of a good solvent and a poor solvent for konjac flour, and then disperse it with an alkali (an alkaline substance such as solid or powder, or an alkaline solution, whichever is fine). ) may be added to adjust the pH of the dispersion to 11 or higher. According to this method, by using a mixed solvent of a good solvent and a poor solvent as the dispersion medium, it is possible to easily react with the konjac grains (glucomannan molecules) while suppressing their swelling, and partially remove the acetyl groups of glucomannan. It can be detached.

Water is preferably used as a good solvent, and alcohol is preferably used as a poor solvent. That is, it is preferable to use an alcohol aqueous solution as the mixed solvent. In addition, alkalis (alkaline substances) include sodium hydroxide, potassium hydroxide, disodium phosphate, trisodium phosphate, trisodium citrate, dipotassium phosphate, tripotassium phosphate, sodium carbonate, sodium hydrogen carbonate, etc. It is recommended to use

Therefore, for example, by adding raw material konjac flour to an aqueous ethanol solution of a predetermined concentration and dispersing it, and then adding sodium hydroxide to adjust the pH of the dispersion to 11 or more, konjac flour can be made into an alkali with a pH of 11 or more. It can be modified by exposure to alkali to meet the conditions.

In addition, as another method, the pH of the konjac flour containing water may be adjusted to 11 or more by spraying an alkaline solution onto the konjac flour as a raw material. With this method, in particular, the amount of alkali exposure can be suppressed to the necessary limit, so even when spraying an alkaline solution (e.g., aqueous alkaline solution) dissolved in a good solvent that does not mix with a poor solvent, the konjac grains (glucomannan molecules) ) can be reacted with almost no swelling.

After the konjac flour is brought to highly alkaline conditions with a pH of 11 or higher, the progress of the deacetylation reaction may be adjusted by heating as appropriate. As mentioned above, in this embodiment, by exposing under highly alkaline conditions, the deacetylation reaction can proceed relatively quickly and the modification can be completed at low temperature and in a short time. Sufficient heterogenization of acetyl can also be achieved. According to the examples described below, konjac flour is modified to have a predetermined gel strength capable of achieving the object of the present invention in at least 6 minutes in an unheated state and at most 15 minutes at 50°C. When spraying an alkaline solution, a slightly longer reaction time is required, but sufficient modification can still be achieved in about 30 minutes at about 60° C., for example. Temperature conditions may be set appropriately depending on the type of grain/potato processed food to which the modified konjac flour (shape preservative) is blended, and the progress of the deacetylation reaction may be adjusted to achieve the purpose of the present invention. At this time, stirring may be performed as appropriate, and the method may be mechanical or manual using a stirring rod or the like.

In this way, konjac flour can be modified to give it the property of forming a heat-irreversible gel simply by dispersing it in water and heating it, and it is also possible to achieve the heterogeneous deacetylation characteristic of the present invention.

Note that after the modification (deacetylation reaction) is completed, an appropriate acid (an acidic substance such as a solid or powder, or an acid solution may be used) may be further added to neutralize to a desired pH. Thereafter, the powdered modified konjac powder can be recovered by drying.

The shape preservative for grain and potato processed foods according to the present embodiment is only required to contain the modified konjac flour, which is the active ingredient described above. As long as the modified konjac flour does not impair its effectiveness in achieving the object of the present invention, the form of the shape preservative is not limited, and it may contain arbitrary components. For example, the shape preservative for grain and potato processed foods according to the present embodiment may be a powder, or may be granulated by mixing the powder with an excipient such as dextrin or a binder such as saccharide. It may also be formed into pellets or other solid materials. Further, the powder or molded product may be encapsulated in a capsule or the like. Furthermore, the powder or solid substance may be made into a paste by impregnating water with water, or may be dispersed in a poor solvent. By using such a form, it can be made difficult to form lumps when mixed with a liquid component of a good solvent (the "component" here refers to a compounded component of a grain/potato processed food). Further, optional components include, for example, excipients and binders related to the above-mentioned granulation, as well as sweeteners, colorants, fragrances, and the like.

Subsequently, by blending the shape preservative for grain/potato processed food according to the present embodiment, the grain/potato processed food according to the present embodiment is obtained. Here, the grain/potato processed food according to the present embodiment is a processed food obtained by heating and cooking starch dough derived from grains/potatoes. Any method may be used for heating. In addition, starch dough derived from grains and potatoes refers to dough containing starch made from grains and potatoes. The ``dough'' of starch dough includes not only ``raw dough'' that is made by crushing raw raw materials, but also ``baked dough'' that is made by crushing raw materials that have been heated and cooked. In addition, the "starch" used in starch dough includes raw materials with predetermined nutritional components added or removed, and so-called "processed starches" that have been chemically or biologically processed.

In addition, regarding the grains and potatoes according to the present embodiment, the grains refer to seeds containing starch, and the potatoes refer to rhizomes containing starch. Therefore, grains are not limited to gramineous crops such as rice (non-glutinous rice, glutinous rice), wheat, and corn, but also include adzuki beans, buckwheat, and the like. Moreover, potatoes are not limited to tuberous roots such as potatoes, sweet potatoes, and tapioca, but also include bracken and the like. In addition, from another point of view, the grains and potatoes according to the present embodiment are grains and potatoes containing starch, the powder or processed powder of which is distributed as, for example, "... powder". including.

Here, since the present shape preservative acts effectively on the starch dough that is heated and cooked, the present shape preservative is the object of the present invention. Contains starch to the extent that it can exhibit shape retention. From this point of view, it is sufficient that the food (starch dough) contains a certain amount of starch, and the raw materials such as grains and potatoes do not necessarily have to have a high starch content. This means that even if the starch content is relatively low, processing such as removing certain components other than starch or refining the starch, mixing multiple types, or exceeding a certain amount even for a single type. This is because the food (starch dough) can contain a certain amount of starch. Therefore, the cereals and potatoes according to the present embodiment include a wide variety of cereals and potatoes, including those with relatively low starch content (content).

Examples of the grain/potato processed food according to this embodiment include Genoise (cake sponge, sponge cake) made from baked flour dough, sponge cake, sponge cake, bread, rice flour bread, etc., boiled red beans, etc. Buns wrapped in dough (stuff) and steamed, buns such as monaka (both the filling and the skin can be classified as starch dough), and steamed buns wrapped in dough (seeds) of boiled or steamed potatoes, etc. Fried foods such as fried potato croquettes and cream croquettes, various types of noodles such as soba, udon, somen, and ramen; various types of noodle skins such as gyoza, wontons, shumai, and Chinese steamed buns (the skin is usually made from starch dough) (applicable) etc.

(Test 1)
Unmodified regular konjac flour (manufactured by Ina Foods Co., Ltd., "INA GEL Mannan 100A" (INA GEL is a registered trademark)) was modified by exposing it to an alkali, and then tested using a texture analyzer (manufactured by Stable Micro Systems). The gel strength (gel breaking strength) was measured using the following.

Modified konnyaku powder 1
After adding 250 g of konnyaku powder to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 11.5. After stirring this for 6 minutes without heating, it was neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 1.

Modified konnyaku powder 2
After adding 250 g of konnyaku powder to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 12.0. After stirring this for 6 minutes without heating, it was neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 2.

Modified konnyaku powder 3
After adding 250 g of konjac flour to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 13.5. After stirring this for 6 minutes without heating, it was neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 3.

Modified konnyaku powder 4
After adding 250 g of konjac flour to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 11.0. After stirring this for 15 minutes without heating, it was neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 4.

Modified konnyaku powder 5
After adding 250 g of konjac flour to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 11.0. After stirring this at 40°C for 10 minutes, it was neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 5.

Modified konjac flour 6
After adding 250 g of konjac flour to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 11.0. This was stirred at 50°C for 15 minutes and then neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 6.

Modified konnyaku powder 7
After adding 250 g of konnyaku powder to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 12.0. This was stirred at 40°C for 6 minutes and then neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 7.

Modified konjac flour 8
After adding 250 g of konjac flour to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 13.0. This was stirred at 40°C for 6 minutes and then neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 8.

Modified konnyaku powder 9
After adding 250 g of konjac flour to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 13.5. After stirring this at 40°C for 10 minutes, it was neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 9.

Modified konnyaku powder 10
After adding 250 g of konnyaku powder to 1 L of 45 vol% ethanol aqueous solution, sodium hydroxide was added to adjust the pH to 10.5. After stirring this for 15 minutes without heating, it was neutralized using citric acid. Thereafter, the liquid was filtered and the obtained modified konjac powder was dried to obtain modified konjac powder 10.

Gel strength (gel breaking strength) was determined by entering a cylindrical plunger with a diameter of 2 cm in the axial direction at a speed of 20 mm/min into a cylindrical sample gel with a diameter of 70 mm and a height of 80 mm, as described in the text above. This is the stress when the sample gel breaks. In producing the sample gel, first, 12 g of modified konjac flour was dispersed in 588 g of purified water, being careful not to form lumps. Thereafter, the mixture was allowed to stand at 20° C. for 30 minutes to fully mix with water, and then stirred for 1 minute with a beater using a mixer to produce a dispersion. Next, the dispersion liquid is stored in a cylindrical container with an inner diameter of 70 mm to a height of 80 mm, a lid is placed to prevent the contents from spilling out, and the container is heated in a hot bath at 85°C for 1 hour to produce a gel. did. Thereafter, the whole container was cooled in a 10° C. water bath for 24 hours to obtain a sample gel. Table 1 shows the gel strength of the modified konjac flour.

As shown in Table 1, modified konjac flours 1-9, which are ordinary konjac flours exposed to alkaline conditions with a pH of 11 or higher, all have gel strengths in the range of 30 g/cm ² to 1000 g/cm ² It is. In addition, when measuring the gel strength of these modified konnyaku flours 1-9, we were able to prepare sample gels using the above procedure without using alkali, so we found that they form gels when dispersed in water and heated. It was modified to .

(Test 2)
Genoise was produced as an example of sponge bread using the formulation shown in Table 2 (unit: "% by mass". The same applies to the formulations in all tables hereinafter). After mixing the konjac flour of each example into the mixture of whole eggs and water, or without mixing the konjac flour, the mixture was left at room temperature for 60 minutes. Next, granulated sugar was mixed with this, and the mixture was whipped until the specific gravity reached 0.23. Next, sifted soft flour and melted unsalted butter were mixed therein. Next, this was poured into a mold and baked in an oven preheated to 170° C. for 20 minutes to produce Genoise. The ordinary konjac flour in Table 2 is "INA GEL Mannan 100A" (INA GEL is a registered trademark) manufactured by Ina Shokuhin Kogyo Co., Ltd. (hereinafter, the same applies to all formulations in the table).

Genoise with modified konjac flour 1-9 added is Example 1-9, modified konjac flour 10 is added with Comparative Example 1, regular konjac flour is added with Comparative Example 2, and without konjac flour added. This was designated as Comparative Example 3.

The condition of the genoise in each example was visually observed, and the caving was evaluated according to the following criteria.
5: There is no collapse or shrinkage in the fabric.
4: There is almost no collapse or shrinkage in the fabric.
3: The fabric is slightly crushed and shrunk, but the condition is better than rating 2 and is within an acceptable range.
2: The fabric is crushed or shrunk, but within an acceptable range.
1: The fabric is crushed and has shrunk overall.
0: The fabric is severely crushed and has shrunk overall.
In this evaluation, a rating of 2 or higher achieves the objective of the present invention.

In addition, each sample of Genoise was eaten and its texture was evaluated according to the following criteria. This evaluation was performed independently by 10 panelists, and the average value of the 10 panelists was used as the evaluation result.
5: The dough is moist, very soft, and very delicious.
4: The dough is moist, soft and delicious.
3: The dough is slightly moist, soft and delicious, but is inferior to rating 4.
2: The dough is a little hard and not very tasty.
1: The dough is hard and not tasty.
0: Dough is very hard and not tasty at all.
In this evaluation, the purpose of the present invention is achieved when the average value is higher than 2.5. Note that "delicious or not delicious" in this evaluation refers to the pleasantness of the texture, not to the palatability of the taste. The above evaluation results are shown in Table 2.

As shown in Table 2, Genoise (Example 1-9), which is made by adding modified konjac flour 1-9, which is made by exposing regular konjac flour to an alkaline condition with a pH of 11 or higher, has problems such as crushing during baking. It was possible to produce genoise that exceeds the standards of the present invention, which has suppressed shrinkage, suppressed hardness in texture, and has appropriate softness. On the other hand, Genoise added with modified konjac flour 10 or regular konjac flour exposed at pH 10.5 (Comparative Examples 1 and 2) had a better caving prevention effect than the one without konjac flour added (Comparative Example 3). However, it did not meet the standards of the present invention.

The gel strength of modified konjac flour 1-9 according to Example 1-9 is in the range of 30 g/cm ² to 1000 g/cm ² from Test 1, which shows that it prevents deformation of starch dough and has a moist, soft and delicious texture. Considering the balance between test 2 and 50 g/cm ² to 1000 g/cm ² (Example 2-9), the range of gel strength of modified konjac flour is more suitable from Test 2. cm ² to 800 g/cm ² (Example 2-8), more preferably 100 g/cm ² to 800 g/cm ² (Example 3-8), and 100 g/cm ² -700g/cm ² (Example 3-7) is more suitable, 250g/cm ² -700g/cm ² (Example 4-7) is more suitable, 250g/cm ² -600g /cm ² (Example 4-6) is more suitable, and 270 g/cm ² - 600 g/cm ² (Example 4-6) is more suitable, 270 g/cm ² - 500 g/cm ² (Example 4-5) is more preferable.

(Test 3)
Crab cream croquettes were prepared as an example of fried foods using the formulation shown in Table 3. After mixing the konjac flour of each example with the milk, or without mixing the konjac flour, the mixture was left at room temperature for 60 minutes. Next, flour and butter were mixed with this and heated in a frying pan until it thickened. Next, after removing the heat, steamed and mashed potatoes and minced crab meat were mixed therein, and the mixture was cooled in a refrigerator for 30 minutes. Next, the seeds were divided into bite-sized pieces, coated with flour, beaten eggs, and breadcrumbs, and then tempered with oil at 180°C to produce crab cream croquettes.

Example 10: Crab cream croquette with 6 modified konjac flour added, Comparative example 4 with 10 modified konjac flour added, Comparative example 5 with regular konjac flour added, and croquette with no konjac flour added. This was referred to as Comparative Example 6.

Ten crab cream croquettes of each example were randomly selected, and the presence or absence of punctures was evaluated as "yes" if even one of them was punctured, and "no" if none of them were punctured. The evaluation results are shown in Table 3.

As shown in Table 3, the crab cream croquette (Example 10) to which modified konjac flour 6 was added was prepared by exposing normal konjac flour to an alkaline condition of pH 11 or higher (Example 10). Puncture of the starch dough (seeds) could be prevented more reliably than those using quality konjac flour 10 (Comparative Example 4), regular konjac flour (Comparative Example 4), and konjac flour not added (Comparative Example 6).

(Test 4)
Soba noodles were prepared as an example of noodles using the formulation shown in Table 4. After mixing the konjac flour of each example with water, or without mixing the konjac flour, the mixture was left at room temperature for 60 minutes. Next, the above-mentioned water was gradually mixed into the mixture of buckwheat flour and wheat flour, and then kneaded until the dough came together. Next, this was rolled out thinly with a rolling rod, and then cut into noodles with a width of about 2 mm. Next, the noodles were boiled in boiling water for 1 minute to prepare soba noodles.

Example 11 is buckwheat with modified konjac flour 1 added, Comparative example 7 is buckwheat with modified konjac flour 10 added, Comparative example 8 is buckwheat with regular konjac flour added, and Comparative example is buckwheat with no konjac flour added. It was set as 9.

The soba noodles were soaked in warm noodle soup for 20 minutes and then eaten, and the spread and associated texture were evaluated according to the following criteria. This evaluation was performed independently by 10 panelists, and the average value of the 10 panelists was used as the evaluation result.
5: The noodles are not stretchy at all, have just the right amount of firmness, and are very delicious.
4: The noodles are hardly stretched and are chewy and delicious.
3: Noodles are not very stretchy and have some firmness and are delicious, but inferior to rating 4.
2: The noodles are a little stretchy and not very tasty.
1: The noodles are stretched and not tasty.
0: The noodles are completely stretched and not tasty at all.
In this evaluation, the purpose of the present invention is achieved when the average value is higher than 2.5. Note that "delicious or not delicious" in this evaluation refers to the pleasantness of the texture, not to the palatability of the taste. The above evaluation results are shown in Table 4.

As shown in Table 4, the soba (Example 11) prepared by adding modified konjac flour 1, which is made by exposing regular konjac flour to alkaline conditions such as pH 11 or higher, suppresses the elongation of the noodles and maintains a moderate level of growth. It was possible to produce buckwheat noodles that had firmness and exceeded the standards of the present invention. On the other hand, buckwheat added with modified konjac flour 10 or regular konjac flour exposed at pH 10.5 (Comparative Examples 7 and 8) showed a greater anti-stretching effect than those without konjac flour added (comparative example 9). However, it did not meet the standards of the present invention.

Claims (1)

Contains as an active ingredient modified konjac flour that has been modified to form a gel when it is dispersed in water and heated by being exposed to an alkali so that the konjac flour has an alkaline condition of pH 11 or higher,
The modified konjac flour was produced by heating a dispersion of the modified konjac flour in water at a concentration of 2% by mass at 85°C for 1 hour to form a gel, which was then cooled at 10°C for 24 hours. An agent for preventing puncture during baking or elongation after baking in starch dough derived from cereals or potatoes, wherein the sample gel has the following properties (1).
(1) Using a texture analyzer, a cylindrical plunger with a diameter of 2 cm is advanced in the axial direction at a speed of 20 mm/min to the sample gel, which is cylindrical with a diameter of 70 mm and a height of 80 mm. The stress at breakage is in the range of 30 g/cm ² to 1000 g/cm ² .