JPH09220063A - Additive for modifying surface layer of starch-based food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve surface layer qualities such as hot water swelling resistance, disintegration, texture, etc., of a starchy food such as rice cake, by adding a specific protein, transglutaminase and water to raw material flour for a starchy food. SOLUTION: Raw material flour for a starchy food is mixed with (A) at least one of gelatin, egg white, casein and gluten, (B) transglutaminase and (C) water into a kneaded material, which is heat-treated to give the objective starchy food suitable as a food cooked together such as a dish cooked in a pot at the table and a retort food, capable of suppressing elution of starch and not causing disintegration by boiling.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an additive which is added in the production of starch-based foods in order to improve the surface quality such as appearance and texture improvement and prevention of boiling and melting. Here, starch-based foods, particularly mochi, will be mainly described as an example, but the same applies to dumplings and noodles.

[0002]

2. Description of the Related Art Generally, rice cakes are produced by immersing glutinous rice in water, steaming it, and then sticking it with a pestle, or adding water to glutinous powder and kneading, heating, or kneading. .

Such rice cakes are widely used in simmered dishes such as ozoni, zenzai, sardine, and pans. However, if cooked too much, it will dissolve in the broth and lose its shape, and the juice becomes cloudy and viscous. There is a drawback that it will become. Therefore, it is inconvenient to constantly monitor. In vacuum-packed rice cakes that are said to be easy to use, the boiling and melting are particularly remarkable, that is, they are inferior in heat-resistant water swelling and disintegrating properties, and the boiling liquid collapses and loses its form as rice cakes. Appearance is impaired along with texture.

Also, in noodles, that is, when the hot water swelling and disintegrating properties are inferior, the noodles tend to be soft and the texture is significantly impaired.

[0005]

In view of the above, the present invention, when used by adding to starch-based raw material powder for food,
It is an object of the present invention to provide an additive capable of improving surface layer quality such as heat-resistant water swelling / disintegration property of starch-based food and texture, and a starch-based food using the additive.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the inventors have added proteins and transglutaminase to flour (starch-based food material powder) such as starch powder (mochico). By doing so, it was found that the appearance, texture and hot water swelling / disintegrating properties of the starch-based food can be improved, and the present invention having the following constitution was completed.

The surface-layer-modifying additive for starch-based foods according to the present invention is used in the production of starch-based foods, and when it is kneaded with starch-based foods, it is resistant to hot water swelling / disintegration (boiling resistance) together with water. An additive added to improve surface quality such as texture, which contains at least one protein selected from the group consisting of gelatin, egg white, casein, and gluten and transglutaminase as essential components. .

Further, in the starch-based food product according to the present invention, at least the surface layer portion is formed by heat-treating a kneaded product in which the above-mentioned surface-layer modifying additive and water are added to the starch-based food material powder. It is characterized by that.

Further, in the method for producing a starch-based food according to the present invention, at least the surface layer portion is formed from a kneaded product obtained by adding the above-mentioned surface layer modifying additive and water and kneading the mixture, followed by heat treatment. It is characterized by.

[0010]

[Detailed Description of Configuration] The configuration of the present invention will be described in detail below. Unless otherwise specified, the compounding unit is a weight unit.

A. The surface-modifying additive for starch-based foods of the present invention contains at least one protein selected from a specific group and transglutaminase as essential components.

(1) The protein is at least one selected from the group consisting of gelatin, egg white, casein and gluten (wheat protein). A hydrolyzate or modified product thereof may be used.

Proteins selected from these specific groups are easily crosslinked by the action of transglutaminase,
It has the effect of improving heat-resistant water swelling and disintegrating properties.

In the case of a liquid protein such as egg white or whole egg, the solid content of the protein is set to% by weight.

(2) As the above-mentioned transglutaminase, those of animal origin which are commercially available as reagents can be used, but since it is expensive, it is preferable to use those of microbial origin which have been formulated to be easy to use.

Other than transglutaminase, glutaminase is not industrially produced, is expensive, is not suitable for the food industry, and can be used only for biochemical tests.

The above-mentioned transglutaminase has the action of improving the hot water swelling / disintegrating property of the starch-based food by forming a matrix by polymerizing / crosslinking the above-mentioned protein.

Transglutaminase is usually 1 g of protein
0.001 to 50 units, preferably 0.01 to 1
It shall contain 0 units. Even if it is contained in excess, the improving effect does not increase any more and is useless.

The conditions under which transglutaminase acts depend on the amount and nature of the protein and the amount of enzyme, but are 1 to 60 ° C.
10 minutes to 36 hours is appropriate.

B. A method for producing a starch-based food product using the surface layer-modifying additive of the present invention will be described.

(1) The starch-based food raw material powder is mainly composed of starch-based cereal flour. For example, in the case of mochi, it is mochi
The main constituents are flour, dwarf flour for dumplings, and wheat flour and buckwheat flour for noodles.

In addition to mere starch powder and mash powder, there are also those called white ball powder, fertilizer powder, kanbai powder, Domyoji powder, Kamishin powder, fine powder, etc., and these are required for foods. Considering the texture, flavor, cost, etc., they are used alone or in an appropriate mixture.

The starch-based raw material powder includes the above-mentioned starch powder,
Besides starch, wheat flour, and buckwheat flour, starch obtained from potato, sweet potato, cassava, wheat, corn, rice, mung bean, and the like, and modified starch thereof can be appropriately added.

Waxy corn starch, tapioca starch and modified starch thereof are aged during storage (α starch β
It is desirable because it has the effect of preventing the substance from becoming hardened.

[0025] The amount of starch flour such as rice flour (glutinous flour / glutinous flour) or wheat flour, buckwheat flour, etc. used is 30 to 8 relative to the total amount of composition.
It is set to 0%, preferably 40 to 70%. If it exceeds 80%, it is difficult to obtain a kneaded product that can be molded, while if it is less than 30%, the fluidity is high and molding cannot be carried out.

(2) As an embodiment of producing a kneaded product comprising the above starch-based food material powder, the surface-layer-modifying additive and water, there is the following method.

Water is added to a mixture obtained by mixing the starch-based food material powder with the surface-layer-modifying additive and kneading.

The surface-modifying additive is added to water, and then the starch-based food material powder is added and kneaded.

The mixture obtained by adding the surface-layer-modifying additive to water is added to the starch-based food material powder and kneaded.

Here, the surface layer-modifying additive is added so as to be contained in an amount of 0.2 to 10% by weight, preferably 0.5 to 8%, based on the total composition, in terms of protein component. At this time, the content of transglutaminase is usually as described above.
When the formulation is in the range of 0.001 to 50 units with respect to 1 g of protein, it is usually 0.02 to 5 with respect to the total composition amount.
%, Preferably 0.05 to 2%.

When the amount of the protein component used is less than 0.2%, the hot water swelling property / disintegration property (so-called boiling dissolution inhibiting effect) cannot be obtained. When using dumpling rice cake, the amount should be within 10%. When it exceeds 10%, the simmering can be completely suppressed, but the texture of the rice cake is lost, and the rice cake-like texture without elongation which is peculiar to the rice cake comes to be exhibited, which is not preferable.

In the production of the above kneaded product, in order to prevent aging during storage, increase nutrition, health, taste, etc., other auxiliary materials other than the surface-layer-modifying additive are appropriately used, namely, emulsifier, salt and sugar. , Seasonings, sweeteners, pH adjusters, fats and oils, dietary fibers, minerals, vitamins, chitosan, herbs, vegetables, coloring agents, seeds and the like can be added according to a conventional method, if necessary.

The emulsifier is added to prevent aging during storage, and examples thereof include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin.

Examples of dietary fiber include agar and cellulose, and examples of mineral include calcium shellfish and magnesium chloride.

Examples of seeds used for rice cakes, dumplings, etc. include adzuki beans, soybeans, sesame seeds, shrimp, seaweed and the like.

(3) The kneaded product obtained by the general method as described above is packed by a filling machine in a pack or molded by a dumpling molding machine, a noodle extruder (noodle making machine) or the like, and then at 1 to 60 ° C.
React for 10 minutes to 36 hours. This reaction product is heat treated by a conventional heating device, that is, heated to 90 to 130 ° C.,
Starch-based foods such as rice cakes, dumplings and noodles can be obtained.

These starch-based foods can be cooled or frozen as they are, stored and distributed as they are, and boiled at the time of eating, according to the user's request.

If desired, in the case of rice cakes or dumplings, kneaded products can be wrapped with bean paste, chestnuts, strawberries or the like.

The kneaded product to which the surface layer modifier of the present invention is added does not need to constitute the entire starch-based food, and if at least only the surface layer portion is formed of the kneaded product, the action of the present invention Produce an effect. That is, in the case of rice cake or dumpling, it is wrapped with the kneaded product of the present invention, and in the case of noodles, the surface layer side is formed with the kneaded product of the present invention using a two-color extruder.

[0040]

As described above, the starch-based food obtained by adding the surface-modifying additive consisting of protein and transglutaminase to starch-based food raw material powder together with water to obtain a kneaded product, Transglutaminase acts on the protein to form a matrix structure having intramolecular and intermolecular bonds. Therefore, in the starch-based food of the present invention, the hot water swelling and disintegrating properties of the surface layer portion are improved, and the elution of starch can be suppressed.

Therefore, when the starch-based food is stewed, it does not melt and collapse like a starch-based food in which only one of protein and transglutaminase is added, and the stewed food such as pans and retort foods. Suitable for

Even when the surface-modifying additive of the present invention is used in ingredients such as egg products and meat products, surface-modifying properties such as texture and appearance can be expected. Further, the surface-modifying additive and the starch mixture thereof can also be applied to Kitsukiwamochi.

[0043]

EXAMPLES Hereinafter, examples conducted together with comparative examples in order to confirm the effects of the present invention will be described.

A. Preparation of Sample In addition, “Activa” indicating the transglutaminase used in the following description is a trade name of Ajinomoto Co., Inc.

(1) Examples 1 to 6 (single layer rice cake: corresponding example of the previous application) <Example 1> 1 kg of starch powder, 15 g of gelatin, 3 g of transglutaminase ("Activa TG-K") and sucrose. While mixing 5 g of the fatty acid ester, 0.8 kg of water is added and kneaded. This kneaded product is filled in a vacuum pack and 40
After heating at 0 ° C. for 2 hours, it is heated in an autoclave for 20 minutes to obtain a vacuum-packed monolayer rice cake.

Example 2 Egg white 0.1 k while mixing 0.8 kg of starch powder, 0.2 kg of tapioca modified starch and 10 g of transglutaminase (“Activa TG-B”).
g and 0.6 kg of water are added and kneaded. This kneaded product is cut into about 10 g and made into a spherical shape, allowed to stand at room temperature overnight, put in a boiling water bath, heated for 10 minutes, and cooled in cold water to obtain a spherical monolayer rice cake.

<Example 3> 1 kg of starch powder, 25 gelatin
g, dried egg white 25 g, sodium citrate 10 g, and transglutaminase (“Activa TG-K”) 5 g
While mixing, add 0.8 kg of water and knead. The kneaded product is cut into pieces each having a size of about 30 g to form a disc, which is left at room temperature for 3 hours and then stored in a refrigerator. This preserved product is heated in a steam bath at about 95 ° C. for 30 minutes to obtain a disc-shaped monolayer rice cake.

Example 4 White kg flour 0.7 kg, waxy corn starch 0.3 kg, casein sodium 60 g, gluten 50 g, shellfish calcium 10 g and transglutaminase (“Activa TG-K supple”) 20 g were mixed with water 1 kg. In addition, knead. This kneaded product is cut into about 40 g to make a rectangular parallelepiped, and after leaving it at room temperature overnight,
The mixture is heated in an oven at 110 ° C. for 30 minutes to obtain a cuboid-shaped single-layer rice cake.

Example 5 0.8 g of starch powder, 0.2 kg of processed tapioca starch, 50 g of casein sodium, 80 g of soybean protein and 60 g of mugwort powder were mixed with 20 g of gelatin and transglutaminase (“Activa TG-
M Kosikeep ”) 8 g, sugar 20 g and salt 2 g water 1
Add kg of liquid and knead. This kneaded product is heated to 50 ° C for 30
After being kept at room temperature for 1 minute for 1 minute, it is left in a refrigerator overnight and heated in a steamer for 20 minutes. Approximately 5
Cut into 0g to make a disk shape, put in a tray and seal,
Heat sterilize to obtain a green disc-shaped single layer rice cake.

<Example 6> 1.6 kg of flint powder and 0.
To a mixture of 4 kg, 15 g of gelatin, 20 g of dried egg white and 5 g of transglutaminase (“Activa TG-B”), 1.6 kg of hot water at 35 ° C. is added and kneaded. This kneaded product was filled in a casing having a plane width of 4 cm, left at 30 ° C. for 3 hours, and then heated in an autoclave for 30 minutes to obtain a stick-shaped (sausage-like) single-layer rice cake.

(2) Examples 7 to 11 (multi-layered rice cake) <Example 7> 0.2 kg of egg white and 3 g of wheat flour 1 kg, mugwort flour 40 g, and transglutaminase ("Activa TG-B") were mixed. Add a mixture of 0.5 kg of water and knead. 50 g of freshly made mochi is wrapped with 30 g of this kneaded material spread with a roll, left at room temperature for 3 hours, and then heated with steam for 30 minutes to obtain a multi-layer rice cake.

<Example 8> 0.8 kg of starch powder, 0.2 kg of waxy corn starch, 20 g of gelatin, 25 g of dried egg white and transglutaminase ("Activa TG-K")
While mixing 5 g, add 1 kg of water and knead. A 50 g portion of a rice cake containing steamed and softened red beans is wrapped with 30 g of this kneaded product that has been spread with a roll, left at 40 ° C. for 2 hours, and then heated with steam for 30 minutes to obtain a multi-layer rice cake.

Example 9 1 kg of starch powder and 0.
Mixing 12 kg, gelatin 24 g, dried egg white 30
g and transglutaminase (“Activa TG-
K ”) 6 g of water and 1 kg of liquid are added and kneaded, and spread with a roll to form a thin strip. Separately, 1.6 kg of starch powder, 0.4 kg of tapioca modified starch, 0.1 kg of sodium caseinate,
40 g of gelatin, 16 g of transglutaminase (“Activa TG-M Kosikeep”), and 4 sugars while mixing 0.16 kg of soybean protein and 0.12 kg of mugwort powder.
Add 0 g and 4 g of salt and 2 kg of water and knead.
Cut into 0 g to make a sphere. This spherical kneaded product is wrapped with 20 g of the above band-shaped kneaded product, left overnight, and then heated with steam for 30 minutes to obtain a multi-layer rice cake.

<Example 10> While mixing 0.5 kg of wheat flour, 0.4 kg of starch powder and 0.1 kg of tapioca modified starch, 16 g of gelatin, 20 g of dried egg white and 4 g of water of transglutaminase ("Activa TG-K") 4 were mixed. .6
Add kg of liquid, knead, and spread with a roll to form a thin strip. Separately, 1.8 kg of starch powder, 0.2 k of tapioca modified starch
g, 20 g of gelatin, 10 g of dried egg white, and 5 g of transglutaminase (“Activa TG-K supple”) while mixing, knead by adding 1.6 kg of water, and cut into about 40 g to obtain a spherical shape. The spherical kneaded product is wrapped with 20 g of the band-shaped kneaded product, left at room temperature for 3 hours, and then stored in a refrigerator. This stock is heated in a steam bath at about 95 ° C. for 30 minutes to obtain a multi-layer rice cake.

Example 11 0.5 kg of wheat flour, 0.5 kg of flour, 0.1 kg of casein sodium and 30 g of transglutaminase (“Activa TG-B”) were mixed and kneaded with 0.66 kg of water. , Roll it out to make a thin strip. Separately, starch powder 2 kg, gelatin 3
While mixing 0 g and spinach powder 0.1 kg, 1.6 kg of water is added and kneaded, and cut into about 60 g to make a sphere. This spherical kneaded product is wrapped with 30 g of the above band-shaped kneaded product, left overnight, and then heated with steam for 30 minutes to obtain a multi-layered rice cake.

(3) Control Comparative Examples of Examples 1 to 11 <Comparative Example 1> 0.8 kg of water was added to 1 kg of starch powder and kneaded. This kneaded product is filled in a vacuum pack and heated in an autoclave for 20 minutes to obtain a vacuum packed rice cake.

Comparative Example 2 0.8 kg of water was added while kneading 1 kg of starch powder and 3 g of transglutaminase (“Activa TG-K”) and kneading. This kneaded product is filled in a vacuum pack and heated in an autoclave for 20 minutes to obtain a vacuum packed rice cake.

Comparative Example 3 1 kg of starch powder, 15 g of gelatin
And water while mixing 5 g of sucrose fatty acid ester 0.8
Add kg and knead. This kneaded product is filled in a vacuum pack and heated in an autoclave for 20 minutes to obtain a vacuum packed rice cake.

<Comparative Example 4> 0.8 kg of starch powder and 0.2 kg of tapioca-treated starch are mixed, and a mixed solution of 0.1 kg of egg white and 0.6 kg of water is added and kneaded. This kneaded product is cut into about 10 g to be spherical, put into a boiling water bath, heated for 10 minutes, and cooled in cold water to obtain a spherical mochi. (4) Examples 12 to 14 and Comparative Examples 5 to 7 (starch-based foods other than rice cake) <Example 12 (three color dumplings)> 2 kg of Kamishin powder (powder), 20 g of gelatin, 5 g of dried egg white and transglutaminase ("Activa TG-B") 1.6 g of water in a mixture of 5 g.
Add kg and knead. This kneaded product is divided into three parts, and one of them is added with an appropriate amount of Red No. 3 and kneaded well. On the other hand, an appropriate amount of mixed green pigment of gardenia blue pigment and extracted carotene is added and kneaded well. Approximately 8 each of these three colors
Cut into g to make a sphere, stick one each for each color on a bamboo skewer, leave at room temperature for 2 hours, and heat for 15 minutes in a steamer to obtain a 3-color dumpling.

<Comparative Example 5 (three color dumpling)> 1.6 kg of water was added to 2 kg of new powder and kneaded. This kneaded product is divided into three parts, and one of them is added with an appropriate amount of Red No. 3 and kneaded well. On the other hand, an appropriate amount of mixed green pigment of gardenia blue pigment and extracted carotene is added and kneaded well. Each of the kneaded products of these three colors is cut into about 8 g to make a sphere, and each one of each color is stabbed on a bamboo skewer and then heated in a steamer for 15 minutes to obtain a three-color dumpling.

<Example 13 (Udon)> 1 kg of medium strength flour,
A mixture of 10 g of gelatin, 10 g of dried egg white and 2 g of transglutaminase (“Activa TG-K”) was kneaded while adding saline (60 g of salt and 450 g of water) little by little, and then aged at 30 ° C. for 3 hours. This kneaded product is made into noodles using a noodle making device to obtain udon.

<Comparative Example 6 (Udon)> 1 kg of medium strength flour was kneaded while adding saline (60 g of salt and 450 g of water) little by little, and then aged for 3 hours. This kneaded product is made into noodles using a noodle making device to obtain udon.

<Example 14 (soba)> buckwheat flour 0.8k
g, 0.2 kg of strong flour, 0.1 kg of modified starch, 10 g of gelatin, 10 g of dried egg white, 1 g of gluten and 2 g of transglutaminase (“Activa TG-K”), 470 g of water is added and kneaded. This kneaded product is noodle-made in a noodle-making device and then left at room temperature for 2 hours to obtain buckwheat noodles.

<Comparative Example 7 (soba)> 0.8 kg of buckwheat flour,
To a mixture of 0.2 kg of strong flour and 0.1 kg of modified starch, 465 g of water is added and kneaded. This kneaded product is made into noodles with a noodle making machine to obtain buckwheat noodles.

B. Test method (1) Examples 1 to 11, Comparative Examples 1 to 4, commercial products Mochi prepared in Examples and Comparative Examples and a commercially available vacuum-packed mochi were used as samples, put in boiling water, and boiled. The appearance change and texture and the turbidity of the stewed liquid were examined.

Appearance change of rice cake The results of appearance change of the sample are shown in Table 1. Commercially available vacuum-packed rice cake, rice cake of Comparative Example 1 prepared by a conventional method and rice cake of Comparative Example 3 to which gelatin was added were heated. The rice cake of Comparative Example 4 to which egg white was added was slightly suppressed from melting and the rice cake of Comparative Example 2 to which only transglutaminase was added had a slight inhibitory effect. Is also inadequate. However, the rice cake of each Example containing both protein and transglutaminase showed no change for at least 15 minutes, and the inhibitory effect was further enhanced by the combination and increasing the amount of protein.

Changes in Appearance of Boiled Solution The results of changes in the appearance of the solution when the sample was boiled are shown in Table 2. In the case of rice cake that was difficult to dissolve in boiling, it became turbid only after boiling for 20 minutes or more, while it was a commercial product. The mochi of Comparative Example showed cloudiness to viscosity within 10 minutes due to boiling and melting.

Texture of Stewed Mochi The texture of the cooked rice cake changed as shown in Table 3. The rice cake that was difficult to boil was only watery when cooked for 20 minutes or more, but the commercial products and the rice cakes of Comparative Examples 1 to 3 collapsed in a few minutes, and the texture of the rice cake was no longer present after 5 minutes. Had disappeared. Even with the rice cake of Comparative Example 4 to which egg white was added, the rice cake became watery as a whole after 20 minutes, and the texture of the rice cake was slightly left.

(2) Examples 12 to 14 and Comparative Examples 5 to 7 Starch foods prepared in Examples and Comparative Examples were used as samples, put in boiling water and boiled. The texture and the turbidity of the stewed liquid were examined.

The results are shown in Tables 4 to 6. In each of Examples 12 to 14, the change with time is markedly higher in each test item than in each of Comparative Control Examples 5 to 7. Turns out to be slow.

[0071]

[Table 1]

[0072]

[Table 2]

[0073]

[Table 3]

[0074]

[Table 4]

[0075]

[Table 5]

[0076]

[Table 6]

Claims (11)

[Claims] 1. When producing a starch-based food, together with water,
An additive added to starch-based raw material powder for improving surface quality such as heat-resistant water swelling / disintegrating property and texture, and at least 1 selected from the group consisting of gelatin, egg white, casein, and gluten. A surface-modifying additive for starch-based foods, which comprises seed proteins and transglutaminase as essential components. 2. A heat-treated product of a kneaded product in which at least the surface layer portion is the starch-based food material powder, to which the surface layer-modifying additive according to claim 1 and water are added. Starch-based food. 3. The surface-layer-modifying additive is added in an amount of 0.2 to 10 wt% in terms of protein component, based on the total composition, and 0.001 to 50 transglutaminase is added to 1 g of protein. The starch-based food according to claim 2, wherein the starch-based food contains a unit. 4. The starch-based food according to claim 3, wherein the starch-based food is a rice cake. 5. The starch-based food according to claim 3, wherein the starch-based food is dumpling. 6. The starch-based food product according to claim 3, wherein the starch-based food product is noodles. 7. A method in which at least a surface layer portion is formed from a kneaded product obtained by adding the surface layer modifying additive according to claim 1 and water to a starch-based food material powder and kneading the mixture, followed by heat treatment. A method for producing a starch-based food characterized. 8. The surface layer-modifying additive is added in an amount of 0.2 to 10 wt% in terms of protein component, based on the total composition, and 0.001 to transglutaminase is added to 1 g of protein. The method for producing a starch-based food according to claim 7, wherein the starch-based food contains 50 units. 9. The method for producing a starch-based food according to claim 8, wherein the starch-based food is a rice cake. 10. The method for producing a starch-based food according to claim 8, wherein the starch-based food is dumpling. 11. The method for producing a starch-based food according to claim 8, wherein the starch-based food is noodles.