JPH07203834A - Composition for quality improvement of starch food - Google Patents

Abstract

PURPOSE:To obtain the subject composition composed of an organic acid- aliphatic acid glycerin ester, etc., sodium chloride and water at specific ratios and useful for the quality improvement of a food mainly containing flour or rice powder, e.g. bread, doughnut, bun with a bean-jam filling, dumpling, noodle or spaghetti. CONSTITUTION:This composition is composed of (A) 0.05-20wt.% of an organic acid-aliphatic acid glycerin ester (preferably a glycerin ester of succinic acid and an aliphatic acid, a glycerin eater of citric acid and an aliphatic acid, a glycerin ester of diacetyltartaric acid and an aliphatic acid or a glycerin ester of lactic acid and an aliphatic acid) and/or a salt of stearyllactic acid (preferably calcium stearyllactate or sodium stearyllactate), (B) 0.01-10wt.% of sodium chloride and (C) 20-95wt.% of water. The composition is fluidal at 10 deg.C.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a composition for improving the quality of starch foods. More specifically, it relates to a composition which is added when producing a food containing wheat flour or rice flour as a main component, such as bread, donuts, buns, dumplings, noodles and spaghetti, and has an excellent quality improving effect.

[0002]

2. Description of the Related Art Bread, donuts, steamed buns, dumplings, noodles, spaghetti, and other foods containing wheat flour or rice flour as the main ingredient do not adhere to the machine during mixing, shaping, and heating in the manufacturing process. An emulsifier is added. or,
Oils and fats, emulsifiers, etc. are appropriately used in order to improve the taste and texture and prevent quality deterioration over time.

[0003]

However, in general, the methods of adding these fats and oils, emulsifiers, etc. are different, and in foods containing starch as the main component, the mixing process and the heating process are separated, and as a result, especially emulsifiers are used. In many cases, the effect of is not fully exerted. That is, glyceryl monostearate is widely used as a method for preventing the deterioration of the texture associated with the transition from α to β of starch over time after the production of foods containing starch as a main component, but this glyceryl monostearate is widely used. The rate is not water-soluble and does not dissolve in the mixing process of foods containing starch as the main component. Also, even in oil, it precipitates as crystals at 50 ° C. or lower, and crystal transition occurs over time, and the foaming property and antiaging effect of delaying α-β transition of starch are lowered.

Therefore, there is a demand for a food quality improving agent containing starch as a main component by an optimal combination of fats and oils and an emulsifier. Further, with the automation of manufacturing in recent years, it is also important that the dosage form has a fluid state that is easy to automatically measure. However, the most effective form of glyceryl monostearate at the present time among the emulsifiers is a hydrate (hydrate) obtained by using a sugar alcohol and a hydrophilic emulsifier in combination. Is not suitable.

[0005]

Therefore, the present inventor has completed the present invention as a result of earnest research on an optimal combination of various emulsifiers as a quality improving agent for foods containing starch as a main component. That is, it is characterized in that it consists of glycerin organic acid fatty acid ester and / or stearyl lactate 0.05 to 20% by weight sodium chloride 0.01 to 10% by weight and water 20 to 95% by weight. Furthermore, the composition according to the invention has a temperature of 10 ° C.
The main point is to flow evenly at low temperatures.

[0006] Glycerin succinic acid fatty acid ester and glycerin glycerin are used as glycerin succinic acid fatty acid ester as a main component for preventing adhesion to machinery during production of starch-based food products and for preventing aging of starch over time. Acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and glycerin lactic acid fatty acid ester are preferable, and stearyl lactate is preferably calcium stearyl lactate and / or sodium stearyl lactate. The fatty acids of glycerin organic acid fatty acid ester are palmitic acid,
The main component is stearic acid and oleic acid, and it may be a single acid or a mixed acid. The blending ratio of glycerin organic acid fatty acid ester and / or stearyl lactate is preferably 0.05 to 20% by weight. If it is less than 0.05% by weight, a large amount of addition is required to exert the effect, and if it is more than 20% by weight, the composition loses fluidity at 10 ° C.

The present inventor has found that sodium chloride (sodium chloride) is extremely effective for emulsifying and dispersing glycerin organic acid fatty acid ester and stearyl lactate in water. The salt may be pure sodium chloride, commercially available purified salt, household salt, or the like.
The blending ratio in the composition is preferably 0.01 to 10% by weight.

In order for the composition of the present invention to flow uniformly at a low temperature of 10 ° C., 20 to 95% by weight of water is required.

Stabilizers such as carrageenan, xanthan gum, psyllium seed gum, tamarind seed gum to keep the composition stable, glycerin, propylene glycol, ethanol, to improve the fluidity at low temperature,
You may use sugar alcohol and sodium lactate together. or,
Edible oils and fats and polyglycerin fatty acid esters can also be added.

[0010]

[Working] When the composition according to the present invention is used for foods containing starch as a main ingredient such as bread, donuts, buns, dumplings, noodles and spaghetti, it prevents the dough from adhering to the dough or the machine at the time of production, and prevents the bread and donuts from growing. In the increase of volume and texture, buns, dumplings, noodles, spaghetti showed the effect of improving texture, the effect of preventing the deterioration of texture due to the temporal change of starch after the production of these foods was exerted. . Examples and comparative examples of the present invention are shown below, but the present invention is not limited to these examples.

[0011]

【Example】

Examples 1 to 3 Glycerin succinate stearate and calcium stearyl lactate were added to a saline solution having the composition shown in Table 1 and heated to 70 ° C. to dissolve it, and the mixture was mixed with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to obtain 9 It was emulsified at 000 rpm for 5 minutes to obtain a uniform dispersion. The composition was evaluated for stability after storage at 10 ° C. for 30 days. Next, bread was prepared according to the formulation shown in Table 2, and the specific volume of the bread on the next day and the softness of the bread after 2 days were evaluated. As Comparative Example 1, a dispersion liquid was made as a trial in the same manner as in the Example except that the ratio was outside the scope of the claims, and these results were obtained in Table 3.

[0012]

[Table 1]

[0013]

[Table 2] As for the method of making the loaf, a mountain-shaped loaf was baked according to the manual using an automatic bread maker made by National.

[0014]

[Table 3] As is clear from the results of Table 3, Examples 1 to 1 according to the present invention
The composition of 3 showed fluidity even after storage at 10 ° C. for 1 month, but in Comparative Example 1, it solidified. In addition, Example 1 according to the present invention
The bread baked by adding ~ 3 had a larger specific volume than that of Comparative Example 1, and the softness of the inner layer of the bread after 2 days was also excellent.

Examples 4 to 6 Glycerin diacetylstearate stearate and sodium stearyl lactate were added to and dissolved in a saline solution having the composition shown in Table 4 and heated to 60 ° C., and TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.). Was emulsified for 5 minutes at 9.000 rpm to obtain a uniform dispersion. The composition was evaluated for stability after storage at 10 ° C. for 30 days. Next, make a dumpling with the composition of Table 5,
Next day, the softness and texture of the dumplings were evaluated. As Comparative Example 2, a dispersion liquid was experimentally manufactured in the same manner as in Examples except that the ratio was outside the scope of the claims, and these results were obtained in Table 6.

[0016]

[Table 4]

[0017]

[Table 5] The method of making dumplings is (1). Hot water at 70 ° C. is added to the fresh powder, sugar, the composition of Examples 4 to 6 or the composition of Comparative Example 2 and mixed uniformly. (2). Steam for 20 minutes in a steamer. (3).
Transfer (2) to a stainless steel ball and poke it with a pestle for 2 minutes. (4). After confirming that the dough temperature is 50 ° C., 1 g of the enzyme preparation (β-amylase) is added to homogenize.
(5). Divide into 13 ± 1g and round.

The softness of the dumplings was measured by leaving them in the refrigerator for 24 hours and then measuring them with a rheometer using a disc plunger to a length of 5 m.
It was expressed by the weight (g) required for m compression, and the texture was evaluated.

[0019]

[Table 6] As is clear from the results of Table 6, Example 4 according to the present invention
The dumpling to which the composition of 6 was added had good softness and texture, but the dumpling to which the composition of Comparative Example 2 was added had poor softness and texture.

Examples 7 to 9 With the formulations shown in Table 7, calcium stearyl lactate was added to and dissolved in 70 ° C. saline, and emulsified for 5 minutes at 9.000 rpm with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). To do. As Comparative Example 3, emulsification was carried out in the same manner as in Example except for the salt which is an essential component of the composition of the present invention. These compositions were stored at 10 ° C. for 30 days and evaluated for stability. Next, raw noodles were made with the formulations shown in Table 8, and the states of the noodle strings during production were compared,
The ease of handling the boiled noodles and the texture were compared to obtain the results shown in Table 9.

[0021]

[Table 7]

[0022]

[Table 8] The manufacturing method of raw noodles is (1). Salt and the compositions of Examples 7 to 9 according to the present invention are dissolved in kneading water. (2). Add (1) to the flour, mix for 6 minutes with a ribbon mixer, scrape and mix for 6 minutes. (3). Make a noodle band with a roll and roll it 3 times to cut out the noodle band with the incisors. As for the boiled noodles, add the raw noodles to the boiling water and boil them at 98 ° C for 15 minutes.
The ease of handling the noodles (degree of adhesion of noodle strips to each other) was evaluated.

[0023]

[Table 9] As is clear from the results of Table 9, Examples 7 to
9 maintained its fluidity even after storage at 10 ° C. for 30 days, but Comparative Example 3 separated. In the production of raw noodles, the addition zones of Examples 7 to 9 according to the present invention can make the noodle strips and noodle strings smooth, and when boiled up, there is little sticking of the boiled noodles, and the texture is excellent and the texture is good. He was also good and was good. In the reference example, the non-addition group was inferior to the addition groups of Examples 7 to 9 in the smoothness of the noodle strings, the ease of handling the boiled noodles, and the texture.

[0024]

The composition for improving the quality of starch foods according to the present invention has the following effects. 1. Prevents adhesion of dough to each other and machines during mixing and shaping during the production of starch foods, improving workability and yield. 2. It contributes to the increase of the volume of starch foods and the improvement of foods, and suppresses the deterioration of texture over time.

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Claims (2)

[Claims] 1. Glycerin organic acid fatty acid ester and / or stearyl lactate 0.05 to 20% by weight, salt 0.01
10% by weight and 20 to 95% by weight of water, and a composition for improving the quality of starch foods having fluidity at 10 ° C., which is characterized by comprising: 2. The glycerin organic acid fatty acid ester includes one or more of glycerin succinic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, and glycerin lactic acid fatty acid ester, and stearyl lactate is calcium stearyl lactate or stearyl. The composition for improving the quality of starch foods having fluidity at 10 ° C. according to claim 1, which is sodium lactate.