JPH04197145A - Age resistor for starch product - Google Patents
Age resistor for starch productInfo
- Publication number
- JPH04197145A JPH04197145A JP2326543A JP32654390A JPH04197145A JP H04197145 A JPH04197145 A JP H04197145A JP 2326543 A JP2326543 A JP 2326543A JP 32654390 A JP32654390 A JP 32654390A JP H04197145 A JPH04197145 A JP H04197145A
- Authority
- JP
- Japan
- Prior art keywords
- hyaluronic acid
- age resistor
- starch
- salt
- starch product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims description 10
- 239000008107 starch Substances 0.000 title claims description 10
- 235000019698 starch Nutrition 0.000 title claims description 10
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims abstract description 9
- 229920002674 hyaluronan Polymers 0.000 claims abstract description 9
- 229960003160 hyaluronic acid Drugs 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 230000003712 anti-aging effect Effects 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 11
- 235000009566 rice Nutrition 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 235000008429 bread Nutrition 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- -1 sucrose ester Chemical class 0.000 description 2
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000016611 Proteoglycans Human genes 0.000 description 1
- 108010067787 Proteoglycans Proteins 0.000 description 1
- 229920002385 Sodium hyaluronate Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229940010747 sodium hyaluronate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は、澱粉製品の老化防止剤に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to anti-aging agents for starch products.
［従来の技術］
澱粉加工製品例えば米飯、パン、洋菓子、和菓子などは
、製造後経時変化によりいわゆる老化が生じ、粘りを失
い、ばらばら又はばさばさになり、食感を著しく損なう
ことになる。[Prior Art] Starch processed products, such as cooked rice, bread, Western confectionery, and Japanese confectionery, undergo so-called aging due to changes over time after production, lose stickiness, become crumbly or loose, and significantly impair texture.
このような現象を避けるため、従来種々の方策が考えら
れてきた０例えば、蔗糖エステルなどの界面活性剤を製
造前に原料に加える方法がある。In order to avoid such a phenomenon, various measures have been considered in the past. For example, there is a method of adding a surfactant such as a sucrose ester to the raw material before production.
しかし、この方法でも老化を防止することは難しかった
。However, even with this method, it was difficult to prevent aging.
［発明の概要］
本発明は、ヒアルロン酸又はその塩を含む澱粉製品の老
化防止剤に関する。SUMMARY OF THE INVENTION The present invention relates to anti-aging agents for starch products containing hyaluronic acid or its salts.
本発明に用いられるヒアルロン酸は、軟骨を中心に一般
に動物の結合組織に分布するムコ多糖類の一種であり、
組織中では、それぞれ蛋白質と結合し、プロテオグリカ
ンとして存在している。ヒアルロン酸としては、精製し
たものでも又は未精製のものでもよい。Hyaluronic acid used in the present invention is a type of mucopolysaccharide that is generally distributed in connective tissues of animals, mainly cartilage.
In tissues, they bind to proteins and exist as proteoglycans. Hyaluronic acid may be purified or unpurified.
ヒアルロン酸の塩としては、アルカリ金属塩例えばナト
リウム塩が挙げられる。Salts of hyaluronic acid include alkali metal salts such as sodium salts.
本発明の老化防止剤は、澱粉製品を製造する過程で用い
られるが、特に製造前に原料に添加するのが好ましい０
例えば、米飯の製造では、米を水でといだのちに添加し
、十分に混和する。その使用量は、原料の澱粉に対し０
．０１〜５重量％、好ましくは０．０３〜１重量％最も
好ましくは０゜０５〜０．８重量％になるようにする。The antiaging agent of the present invention is used in the process of manufacturing starch products, but it is particularly preferable to add it to the raw materials before manufacturing.
For example, in the production of cooked rice, rice is added after soaking in water and mixed thoroughly. The amount used is 0 compared to the starch raw material.
．． 0.01 to 5% by weight, preferably 0.03 to 1% by weight, most preferably 0.05 to 0.8% by weight.
本発明の老化防止剤は、米飯などの澱粉そのものを加工
した製品の他に、澱粉を含有する製品例えばかまぼこ、
ハムなどの製品に用いても効果がある。The anti-aging agent of the present invention can be used in products containing starch, such as kamaboko, in addition to products processed from starch itself, such as cooked rice.
It is also effective when used in products such as ham.
本発明の老化防止剤を用いると、得られた澱粉製品は粘
りを有し、製品を放置してもばさばさやばらばらになる
ことがなく、食感を損なうことがない、その上、ヒアル
ロン酸は、毒性を有しないから、食用に供しても全く害
がない。When the anti-aging agent of the present invention is used, the obtained starch product has stickiness, does not become loose or fall apart even if the product is left, and does not impair the texture.Moreover, hyaluronic acid Since it is non-toxic, there is no harm in eating it.
［実施例］
実施例 １
米１００ｇに水を加えて、よくといだ、といだ米に、ヒ
アルロン酸ナトリウム０．２ｇを少量の水に溶かしたも
のを加え、十分に混和した。次に、常法に従って、米飯
を作成した。[Example] Example 1 Water was added to 100 g of rice and thoroughly boiled. To the parboiled rice, 0.2 g of sodium hyaluronate dissolved in a small amount of water was added and thoroughly mixed. Next, cooked rice was prepared according to a conventional method.
得られた米飯は、艶があり、粘りがあった。この米飯を
、冷蔵庫に入れ、２日後に取り出しても、粘りは失われ
ていなかった。The resulting cooked rice was glossy and sticky. Even after putting this rice in the refrigerator and taking it out two days later, it had not lost its stickiness.
一方、ヒアルロン酸を含まない米飯は、同様に２日間冷
蔵庫に貯蔵すると、粘りがなくなり、ばらばらになり、
食感が損なわれた。On the other hand, when rice that does not contain hyaluronic acid is stored in the refrigerator for two days, it loses its stickiness and falls apart.
The texture was impaired.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2326543A JPH04197145A (en) | 1990-11-28 | 1990-11-28 | Age resistor for starch product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2326543A JPH04197145A (en) | 1990-11-28 | 1990-11-28 | Age resistor for starch product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04197145A true JPH04197145A (en) | 1992-07-16 |
Family
ID=18189008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2326543A Pending JPH04197145A (en) | 1990-11-28 | 1990-11-28 | Age resistor for starch product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04197145A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005058068A1 (en) * | 2003-12-17 | 2005-06-30 | Novozymes Biopolymer A/S | Method for preparing a food product comprising texturizers |
| JP2020031617A (en) * | 2018-08-31 | 2020-03-05 | 株式会社バイオロジカ | Rice modifier and application thereof |
-
1990
- 1990-11-28 JP JP2326543A patent/JPH04197145A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005058068A1 (en) * | 2003-12-17 | 2005-06-30 | Novozymes Biopolymer A/S | Method for preparing a food product comprising texturizers |
| JP2020031617A (en) * | 2018-08-31 | 2020-03-05 | 株式会社バイオロジカ | Rice modifier and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| IE63807B1 (en) | Process for the manufacture of a product analogous to the elver and product thus obtained | |
| WO2018174229A1 (en) | Mix for meat processing | |
| EP3446570A1 (en) | Simulated shrimp meat food product and production method therefor | |
| CA2708356A1 (en) | Gel for retortable food products and method of preparing same | |
| JPH04197145A (en) | Age resistor for starch product | |
| JP2799195B2 (en) | Livestock meat products | |
| JP2013102703A (en) | Fish meat paste product and method for producing the same | |
| JPH11266803A (en) | Production of softened product of hard collagen obtained from scale of fish, and its utilization for food | |
| JP3153427B2 (en) | Clothing composition for tempura, fried or fritters | |
| JP4204152B2 (en) | Fried food composition | |
| JP3243490B2 (en) | Kara fried flour | |
| JP3268543B2 (en) | Production method of fried chicken | |
| US20040191398A1 (en) | Frozen surimi | |
| JP2000125792A (en) | Production of dried noodle | |
| JP2002186468A (en) | Mix for flour-baked food and flour-baked food | |
| JP7106403B2 (en) | Batter liquid for fried foods | |
| KR100752233B1 (en) | Processing method for filefish | |
| JP3244875B2 (en) | Fry products | |
| JPH06181709A (en) | Production of long-lived chinese noodle | |
| JP3537458B2 (en) | Kara fried flour | |
| JPH09308463A (en) | Production of sea food paste product | |
| JP3121929B2 (en) | Quality improver for frozen fish meat and method for producing frozen fish meat using the same | |
| JPS5849157B2 (en) | How to prevent deterioration of processed foods | |
| JPH10179093A (en) | Novel fish roe processed food and its production | |
| JPS5916746B2 (en) | Noodle manufacturing method |