JPH0971764A - Powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a powder effectively prevented from deteriorating in quality as a result of moisture absorption or subsequent aggregation by adding a specific amount of an ingredient having a specific moisture content which is higher by at least a specific value (%) than an intrinsic moisture content. SOLUTION: This powder contains 3-90wt.%, on a dry basis, ingredient (a) a moisture content B (glass transition moisture content at 25 deg.C) higher by at least 5wt.% than an intrinsic moisture content A (equilibrium moisture content measured at 25 deg.C in a supersaturated water vapor atmosphere). It is regulated so as to have a moisture content lower than 40wt.% based on the wet weight. Thus, the powder can be effectively prevented from being deteriorated in quality by moisture absorption, i.e., from suffering softening, aggregation, or liquefaction all caused by moisture absorption. Examples of the powder include foods such as breadcrumbs and a powdery soy sauce. Examples of the ingredient contained include various agars, several carrageenans, blood albumin, and several crosslinked starches.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powder having an improved property of changing quality due to moisture absorption or subsequent solidification.

[0002]

2. Description of the Related Art Powder products are widely used in the fields of foods, fine chemicals and the like, and the quality change caused by their absorption of moisture has become a major problem to be overcome in each industry. For example, powdered seasonings cause stickiness due to moisture absorption,
After that, it causes appearance changes such as softening, shrinkage, and solidification, and changes in physical properties such as deterioration of fluidity and solubility, and further deterioration of color, taste, and flavor due to progress of oxidation and browning reaction. Also, for physiologically active substances, the powder softens due to moisture absorption,
It becomes viscous, resulting in oxidation, browning,
A marked decrease in activity occurs due to the progress of denaturation reaction and the like. As described above, the moisture absorption of the powder causes a great decrease in commercial value.

On the other hand, deterioration due to moisture absorption poses a problem even if no chemical changes occur, and bread crumbs, powdered snacks and the like lose their crispness due to moisture absorption and impair their commercial value.

In order to overcome such problems, conventionally, a method of packaging with a water vapor impermeable packaging material, a method of refrigerating and freezing, and the like have been used, but in the case of the packaging method, opening is performed. In addition, in the case of refrigeration and freezing methods, if the temperature is returned to room temperature, the effect is naturally lost, so that there is a problem in that the cost is increased in addition to the limitation of use. In addition, a method of adding oil or a surfactant to the powder (for example, JP-A-52-130932), soybean protein (for example, JP-A-56-11771) and thermocoagulable protein (for example, (Japanese Patent Laid-Open No. 2-23313), a method of incorporating a protein, konjac flour (for example, JP-A-62-74255), cellulose (for example, JP-A-63-245649), sodium salt of carboxymethyl cellulose ( For example, Japanese Patent Laid-Open No. 2-2118
Attempts have been made to suppress it by a method of incorporating a polysaccharide such as Japanese Patent No. 33). However, in any of the methods, although deterioration due to moisture absorption can be suppressed as compared with the case where no additives are added, in order to obtain a sufficient effect, it is necessary to add a large amount of the additive to several tens% by weight, and thus the original taste, There is still a problem in practical use because it may cause a remarkable change in flavor and texture or may decrease the solubility, and it is not a sufficient solution.

Under such circumstances, research on applying the theory of glass transition of an amorphous amorphous substance, which has been studied for many years in the field of synthetic polymers, to foods and biopolymers has progressed. For example, starch, dextrin, etc. Due to the effect of water as a plasticizer on these polymers, the softening of amorphous powder of Amorphous due to moisture absorption changes from the elastic viscoelastic body in the glass state to the viscous viscoelastic body in the rubber state. Therefore, it has become clear that various deterioration reactions start due to this change (for example, a report by Slade, L. et al .: CRC Crit. Rev. Food Sc
Report by i.Nutr., Vol.30, p.115, Karmas, R. et al .: J. Agric.
Food Chem., Vol.40, p.873).

It has also been reported that the crispy sensation of cookies can be maintained even after a certain amount of moisture absorption treatment by paying attention to the increase in the glass transition water content at the same temperature as the glass transition temperature of the whole solid increases. (For example, Slade, L. et al .: J. Sci. Food Agric., Vol. 63, p. 1
33). This is the Couchman-Karasz formula (eg Kalichev
sky, MT et al .: Carbohydr.Polym., Vol.19, p.271)), the glass transition temperature of a multi-component mixture is the sum of the glass transition temperature of each component multiplied by the composition ratio. It is said that the inclusion of a larger amount of a component having a higher glass transition point raises the glass transition point of the solid as a whole. However, this is not a method of adding a substance having a higher glass transition than wheat flour which is the main component, but a method of reducing shoe cloth having a glass transition temperature lower than that of wheat flour by a sub ingredient, and a large effect cannot be expected, and it can be applied. The product range was also narrow. To date, there is no report of an edible component having a glass transition temperature significantly higher than that of the starch-related substance, which is the largest constituent of wheat flour, so it is difficult to solve the problem by adding only the component having a high glass transition temperature.

[0007]

SUMMARY OF THE INVENTION The present invention is intended to improve the quality of powder whose quality changes due to moisture absorption or subsequent solidification, and its color, taste, flavor, texture, etc. It is an object of the present invention to provide a powder whose quality deterioration due to moisture absorption is suppressed without affecting the above.

[0008]

As a result of intensive studies to solve the above problems, the present inventors have found that even if the component has a high glass transition temperature, the equilibrium water content under a certain constant steam pressure condition is It has been found that unless the content is low, a sufficient effect of preventing an adverse effect due to moisture absorption cannot be obtained when the powder is contained in the powder, and further, a specific water content A at room temperature (25 ° C) (in a supersaturated steam atmosphere) It was found that the higher the water content B (glass transition water content) than the equilibrium water content, the greater the effect of preventing softening due to moisture absorption when contained in the powder.

Therefore, as a result of screening the components having a high water content B-water content A from hundreds of kinds of polysaccharides and proteins, various types of agar, several kinds of carrageenan, muscle protein, blood albumin, blood globulin, number Seed cross-linked starch, dialdehyde starch, zein, elastin,
It was found that curdlan, several kinds of transglutaminase-treated proteins, etc. showed high values. Furthermore, when these components were actually contained in the powder in the range of 3% by weight to 90% by weight based on the dry weight, the water content was 4%.
It was confirmed that the above problems could be solved when the amount was less than 0% by weight, and the present invention was completed.

The first aspect of the present invention is that the specific moisture value A (25 ° C,
Moisture value B from equilibrium water content in supersaturated steam atmosphere)
It is characterized in that it contains a component having a high (glass transition water content at 25 ° C.) of 5% by weight or more in the range of 3% by weight or more and 90% by weight or less on a dry weight basis, and further contains a water content of less than 40% by weight on a wet weight basis. Exists in powder.

The second aspect of the present invention resides in the powder according to the first aspect of the present invention, wherein the powder is bread crumbs and / or bread crumbs. The third aspect of the present invention resides in the powder according to the first aspect of the present invention, in which the powder contains one or more kinds of amino acids, peptides and / or salts thereof. A fourth aspect of the present invention resides in the powder according to the first aspect of the present invention, which is a powder seasoning containing one or more kinds of amino acids, peptides and / or salts thereof. The fifth aspect of the present invention is that the water content B is more than the water content B.
The first to the first of the present invention, wherein the component having a high content of 5% by weight or more is one or more selected from agar, carrageenan, animal muscle protein, blood albumin, blood globulin, crosslinked starch, zein, and transglutaminase-treated protein. It exists in the powder described in item 4.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the inherent water content A of a component added to powder is the equilibrium water content in a supersaturated steam atmosphere at 25 ° C., and 1.6 liters of supersaturated steam at 25 ° C. Place roughly 10% by weight solution or suspension of each component in the desiccator at the rate of −1 / min after lyophilization of the coarsely pulverized product, and remove it when the weight reaches equilibrium for more than 20 hours. 105
The composition ratio (% by weight) of water determined from the weight change before and after drying at 20 ° C. for 20 hours.

In the present invention, the inherent water content B of the component added to the powder is the glass transition moisture at 25 ° C., and the freeze-dried coarsely pulverized product of each component is subjected to various moisture contents using steam. After absorbing and adjusting the value, the glass transition temperature of each glass transition temperature was measured with a differential scanning calorimeter (hereinafter referred to as DSC). The water content (% by weight) of each component changed from the glass state to the rubber state. The moisture value A and the moisture value B are set to 25 ° C. because the powder is generally distributed and stored at room temperature in many cases. This is because it is used as an index.

In the present invention, the preferred component has a water content value B larger than the water content value A specific to the component. Wheat starch, which is often used as a main constituent of powder, and dextrin, which is a decomposed product thereof, have a value obtained by subtracting the moisture value A from the inherent moisture value B of -15 wt% or more and 1 wt% or less. Since the difference in water value between the added components is small, the effect is low if the difference in water value between the added components is close to this range. Therefore, a component having a difference of 5% by weight or more in terms of water content by weight is preferable, and the larger the difference, the more preferable.

As a concrete substance, the water content B is the water content A
It is not particularly limited as long as it is 5% by weight or more, but is preferably an edible component, such as various types of agar, several kinds of carrageenan, muscle protein, blood albumin, blood globulin, several kinds of crosslinked starch, and dialdehyde starch. , Zein, elastin, curdlan, several transglutaminase-treated proteins and the like are preferable. However,
When a low water-soluble component is kneaded with other amorphous coexisting components, it is often difficult to form a uniform matrix structure, and the effect of raising the glass transition point of the other components is lacking. Agar, several kinds of carrageenan, muscle protein, blood albumin, blood globulin, several kinds of crosslinked starch, several kinds of transglutaminase-treated protein and the like are particularly preferable. Further, each of these may be contained alone or in combination with other components, and the combination is not particularly limited.

In the present invention, if the content ratio of the component contained in the powder having a moisture content B higher than the specific moisture content A by 5% by weight or more is too small, the effect is low, and if it is too large, the original texture of the powder product, Since the flavor and fluidity are remarkably changed, it is preferably contained in the range of 3% by weight to 90% by weight based on the dry weight. More preferably, the content ratio varies depending on the effects of the components to be contained, the characteristics of the powder product to be improved, etc., but can be easily set by those skilled in the art.

In the present invention, the water content of the powder is 40% by weight or less in terms of wet weight. If it exceeds 40% by weight, the effect of adding a component having a moisture content B higher than the specific moisture content A by 5% by weight or more becomes unclear, so that the moisture content is preferably less than this.

The powder in the present invention is not particularly limited, and bread crumbs whose quality changes by moisture absorption, or the like, or powder seasonings and powder juices whose quality changes by moisture absorption or subsequent solidification. , Powdered soup, powdered coffee, powdered dairy products, sugars, salts, organic acids or salts thereof, amino acids or salts thereof, peptides,
For foods, pharmaceuticals, feeds containing one or more proteins,
Includes any chemical formulation. In addition, the effect of the powder does not greatly change depending on the particle size and shape, and may have an arbitrary particle size and shape, and may be greatly affected by the drying method and the granulating method for pulverization. It may be obtained by any manufacturing method since it does not undergo the treatment. Further, the powder in the present invention also includes powder coated with the component having a large difference in water content.

Agar, which is a preferred component that can be used in the present invention, has a specific water content B of 5 or more than the water content A.
There is no particular limitation as long as it is at least wt%, and any of them can be used regardless of the type of algae as the main raw material, the extraction method, the purification method, and the treatment method. It is known that agar has various properties depending on its raw material and manufacturing method. However, agar as an additive component to the powder in the present invention generally has a specific water content A as the jelly strength of agar is higher. The difference in B is large, and the effect per unit weight when it is contained in the powder tends to be high. On the other hand, agar, which has a high jelly strength, has a problem that it has a high viscosity and processing properties and handling properties are poor.
Therefore, when the handling characteristics and processing characteristics are important, those that have been decomposed into low molecular weight compounds by acids or enzymes,
Alternatively, agar having a low jelly strength such as one that has been chemically modified by sulfation may be preferable.

For example, when preparing a dough for producing bread crumbs containing agar, agar with high jelly strength has a high viscosity and is not easily mixed with wheat flour, and the prepared dough does not swell sufficiently by fermentation. There are cases. However, when agar having a low jelly strength is used, the effect per unit amount of addition is slightly reduced, but it is easy to prepare a dough having good characteristics. As described above, in the case of agar, it is considered that there is a preferable type of agar for each powder to be contained, but those skilled in the art cannot select the type of agar having properties suitable for each target powder food. It's easy.

The carrageenan which can be used in the present invention is not particularly limited as long as the inherent water content B is 5% by weight or more than the water content A, the kind of algae as the main raw material,
Any of these can be used regardless of the type of extraction method, purification method, treatment method, or salt.

The animal muscle protein that can be used in the present invention is not particularly limited as long as the intrinsic water content B is 5% by weight or more than the water content A. From invertebrates such as crustaceans, Muscle proteins of any animal up to vertebrates such as fish and mammals are included. Within this range, the muscle protein preparation method and degree of purification at the time of use do not affect the effectiveness.

The blood albumin and blood globulin used in the present invention are not particularly limited as long as the inherent water content B is 5% by weight or more than the water content A, and it can be used from invertebrates such as crustaceans to fish, It includes any animal up to vertebrates such as mammals. Within this range, the method of preparing blood albumin and blood globulin at the time of use, and the degree of purification do not affect the effect of addition to the powder.

The cross-linked starch that can be used in the present invention is
The specific moisture value B is not particularly limited as long as it is 5% by weight or more than the moisture value A, any starch raw material is included, and the crosslinking treatment method for improving this moisture value difference is also limited. Not done.

Zein that can be used in the present invention is
The specific moisture value B is not particularly limited as long as it is 5% by weight or more than the moisture value A, and any one can be used regardless of the type of corn as the main raw material, the extraction method, the purification method, and the treatment method. Is.

The transglutaminase-treated protein that can be used in the present invention is not particularly limited as long as the intrinsic water content B is 5% by weight or more than the water content A. The processing conditions such as the origin of transglutaminase, the preparation method and the degree of purification, the type of protein to be treated with transglutaminase, the enzyme concentration when the protein is treated with transglutaminase, the state of the protein, the reaction time, the type of coexisting substances, etc. are also particularly limited. Not a thing. However, if the protein cross-linking reaction by transglutaminase proceeds too much, the protein may become insoluble and mixing with other components may not be easy. in this way,
In the transglutaminase-treated protein to be contained in the powder of the present invention, when processing characteristics and handling properties are important, it is considered that there are preferable processing conditions for each type of transglutaminase and each type of protein to be treated. It is easy for a trader to select a processing condition suitable for each target powder.

Further, even in the case of a protein which is not treated with transglutaminase and has a water content difference of less than 5% by weight, if the water content difference is more than 5% by weight after the transglutaminase treatment, processing characteristics and handling property are emphasized. For this purpose, a method in which transglutaminase is allowed to act during mixing with other components, after mixing, or after being granulated and dried to be in a powder state can be used.

[0028]

EXAMPLES The present invention will be described below based on examples, but the present invention is not limited thereto.

Example 1 Measurement of equilibrium water content (water content A) of wheat starch: Water content A
According to the measuring method of 1., the moisture content of the starch in the case where the coarsely ground wheat starch that has been gelatinized in advance and then freeze-dried is placed in a desiccator in which supersaturated steam is fed at 1.6 liter / min at 25 ° C. The time course of the increase was measured. The results of wheat starch are shown in FIG. 1, and it can be seen that the equilibrium water content of wheat starch, that is, 19.8 wt% was reached in about 20 hours. The moisture value A peculiar to wheat starch was 19.8% by weight.

Example 2 Measurement of glass transition water content (water content B) of wheat starch: According to the method for measuring the water content B, samples obtained by preliminarily gelatinizing and freeze-drying the wheat starch to various water values were used. After sealing in a silver container, each glass transition temperature was measured by DSC (manufactured by Seiko Denshi Kogyo KK, the same applies hereinafter). The results are shown in FIG. From the figure, it can be seen that the glass transition temperature of wheat starch decreases as the water content increases, and that water acts as a plasticizer for wheat starch. Further, from the curve in the figure connecting the respective measurement points, it is estimated that the moisture value at 25 ° C at which the glass state of the wheat starch changes to the rubber state is 20.1% by weight. Therefore, the moisture value B peculiar to wheat starch was 20.1% by weight.

As described above, the results of Examples 1 and 2 show that the moisture value B-moisture value A of wheat starch is 0.3% by weight. It can be seen that the ingredients do not meet the requirements.

Example 3 Moisture values A and B peculiar to various polysaccharides and proteins Measurement results: In the same manner as in Examples 1 and 2, moisture values A peculiar to several hundred kinds of polysaccharides and proteins A The water content B was measured. Regarding the specific moisture value A, the humidity at the measurement location,
Depending on the shape of the saturated steam producing equipment and the desiccator, it may be different from the measured value in the present invention by about several% by weight. In that case, the water content A of the component to be measured and the wheat starch If the difference from the specific moisture value A is obtained and the difference is added to the 19.8 wt% which is the measurement result of the specific moisture value A of wheat starch in the present invention, the moisture value specific to each component in the present invention is calculated. A value that is not separated from A is obtained.

Table 1 shows the measurement results of representative substances among the measured components. As can be seen from the table, various agars, several kinds of carrageenan, muscle protein, serum albumin, serum globulin, several kinds of cross-linked starch, dialdehyde starch, zein, elastin, curdlan, transglutaminase-treated casein, etc. Moisture value A
Showed a high value. In comparison with these, the moisture value B-moisture value A of wheat starch and dextrin, which is a decomposition product thereof, measured in Examples 1 and 2 which are often used as the main constituent of powder.
Was low. In addition, cross-linked starch and carrageenan have low values, and casein is also treated with transglutaminase (reaction conditions: 80U / g casein, pH = 7.5, 40
It was a low value before applying (° C.). In addition, there is a report (JP-A-2-2313) that when mixed in a large amount with bread crumbs, the effect of suppressing softening due to moisture absorption is reported, and among them, the water content B of gluten which is considered to be the most preferable is B. -The moisture value A is a low value of -2.8% by weight,
It is considered that sufficient effect cannot be obtained.

Example 4 Evaluation of Bread Crumbs Texture (1): In the case where a substance having a high specific moisture value B-high moisture value A in Example 3 was contained in the powder, the powder was actually powdered. In order to evaluate whether the deterioration due to moisture absorption of the body can be suppressed, a specific moisture value B-moisture value A
Agar was added to bread crumbs as a substance with a high content, and the effect of suppressing the deterioration of texture due to moisture absorption of agar was evaluated and examined.

Agar of low jelly strength that has been melted by heating in advance (Ultra Food Agar AX-30, product of Ina Food Industry Co., Ltd.)
1 per dry weight while still hot enough not to gel
The mixture was kneaded with wheat flour, egg, salt, sugar, milk, and baking powder so as to be 0% by weight, and then puffed in a steamer. This was rapidly frozen, then dried and pulverized to prepare breadcrumbs containing agar. In addition, a control product to which agar was not added was also prepared in the same manner by replacing the weight part added with agar with wheat flour.

The texture (crispy sensation) of the two kinds of bread crumbs prepared by the above method was sensory-evaluated on a scale of 5 by 20 panelists. It should be noted that the panel was informed in advance that the crispy texture should be 3 points. The results are shown in FIG.

From FIG. 3, the crispy sensation of both bread crumbs decreased as the water content increased, but the bread crumbs added with agar showed a higher crispy sensation in the entire moisture range than the bread crumbs without addition. As a result, the water content showing three points, which is the limit of feeling crispy, was obtained from FIG. 3, and the agar-added bread crumbs were about 15.5% by weight, and the non-added bread crumbs were about 1% by weight.
A difference of 3.5% by weight and about 2% by weight was found in the moisture content at which the crispy feeling was felt. Therefore, it was confirmed that by adding 10% by weight of agar, the same texture can be maintained even if about 2% by weight of extra moisture is absorbed.

The temperature range most often used for food distribution is -20 to 35 ° C, and the equilibrium water content when bread crumbs are stored at a relative humidity of 75% to 100% by weight in this temperature range is about 12 to. Although in the range of 15.5% by weight,
The agar-added breadcrumbs of the present invention can maintain a crispy sensation up to 15.5% by weight. Therefore, even if it is stored under such temperature and humidity conditions and the moisture absorption progresses to the equilibrium state, it is possible to further maintain the crispy sensation of bread crumbs.
From the above, it was confirmed that the powder containing a component having a large difference between the intrinsic water content values B and A is suppressed from being deteriorated due to moisture absorption.

Example 5 Bread crumb texture evaluation (2): Continuing from Example 4, crosslinked starch (Matsutani Chemical Co., Ltd.) was found to have a high intrinsic moisture content B-moisture value A in Example 3. ) Products, Food Starch F
-1) was included in the bread crumbs, and the effect of suppressing deterioration of texture caused by moisture absorption was evaluated and examined. Crosslinked starch is 30 per dry weight
After the dough which was kneaded with wheat flour, salt, sugar, instant yeast, and water so that the weight% becomes 1% and 2nd fermentation, 2
A bread was prepared by baking in a 50 ° C. oven. The bread was aged overnight in a refrigerator (about 4 ° C.), dried, and then pulverized to prepare bread crumbs containing cross-linked starch. Further, the control product to which the crosslinked starch was not added and the product containing gluten were also prepared in the same manner by replacing the weight parts of the crosslinked starch added with wheat strong flour and gluten (product of Wako Pure Chemical Industries, Ltd., derived from wheat), respectively.

The texture (crispy sensation) of the three kinds of bread crumbs prepared by the above method was sensory-evaluated in the same manner as in Example 4 with a maximum score of 5 by 20 evaluation panels. FIG. 4 shows the results.

From FIG. 4, the crispy sensation decreased with the increase of the water content in each bread crumb, but the bread crumb with the cross-linked starch showed a higher crispy sensation in the whole moisture range than the bread crumbs without addition and gluten. Was there. As a result,
The water content showing three points, which is the limit of feeling crispy, was calculated to be about 14.5% by weight for breadcrumbs with cross-linked starch and about 12.5% by weight for breadcrumbs without addition and gluten.
And about 2% by weight to the limit of moisture content that makes you feel crispy
The difference was recognized.

Therefore, 30% by weight of cross-linked starch having a difference between the specific water content values B and A of more than 5% by weight is added to bread crumbs.
It was confirmed that the same texture can be maintained even if about 2% by weight of extra moisture is absorbed by containing the above. On the other hand, Example 3
As described in the above, when a large amount is mixed with bread crumbs, it is reported that it has an effect of suppressing softening due to moisture absorption (Japanese Patent Laid-Open No. Hei 2
No. 2313), gluten, which is considered to be the most preferable protein among them, has a low water content B-water content A of -2.8% by weight. Therefore, gluten should be contained in bread crumbs as in this report. Was expected to have no effect, but Fig. 4
Since the moisture content dependence of the texture of gluten-added bread crumbs shown in (4) was not different from that of bread crumbs without addition, gluten addition was not effective as expected.

From the above, it is recognized that by incorporating a component in which the difference between the specific moisture values B and A exceeds 5% by weight, the deterioration due to moisture absorption can be suppressed even when the manufacturing method is different, and the difference in the moisture value is caused. It was confirmed that the deterioration due to moisture absorption could not be suppressed even if a low component was included.

Example 6 Evaluation with powder seasoning: Since the powder seasoning containing a large amount of amino acids and salts significantly deteriorates due to moisture absorption as described above, the effectiveness of the present invention was evaluated using powder soy sauce. Agar-added powdered soy sauce is 18 parts by weight of dextrin (Matsutani Chemical Co., Ltd., Paindex # 2), 10 parts by weight of soy sauce, 30 parts of water.
After dissolving and mixing 1 part by weight, 2 parts by weight of agar (UP, product of Ina Food Industry Co., Ltd.) dissolved in 40 parts by weight of warm water was mixed and lyophilized. The agar-free powdered soy sauce is 20 parts by weight of dextrin (Matsutani Chemical Co., Ltd. product, Paindex # 2).
After dissolving and mixing 10 parts by weight of soy sauce and 30 parts by weight of water,
It was prepared by freeze-drying what was added with 40 parts by weight of hot water which had been heated in advance.

The two kinds of powdered soy sauce thus prepared were divided into 5 weighing bottles, respectively, and stored under the conditions of 25 ° C. and 79% by weight of relative humidity, and the physical properties of powder and the degree of browning were compared. The results are shown in Table 2. Compared to the agar-free soy sauce after storage for 12 hours, solidification due to moisture absorption was observed, and after 24 hours, liquefaction due to further moisture absorption was observed in all of the five samples. With respect to the agar-added product, solidification due to moisture absorption was observed in only one of the five samples after storage for 24 hours, and no sample was liquefied even after storage for 72 hours. Therefore, the powder to which the agar was added could significantly improve the quality deterioration due to moisture absorption. From the above, it was confirmed that by including a component in which the difference between the intrinsic water content values B and A exceeds 5% by weight, deterioration due to moisture absorption can be suppressed even if the powder composition is different.

[0046]

[Table 1]

[0047]

[Table 2]

[0048]

As described above in detail, according to the present invention, the above-mentioned specific moisture value is applied to the powder whose quality is changed by softening or solidification due to moisture absorption, and in some cases, progressing to liquefaction. By adding a component having a moisture content B higher than that of A by 5% by weight or more, it is possible to effectively suppress the quality deterioration due to moisture absorption of the powder, and in particular, in the case of food, after cooking or processing. Also, it is possible to provide a powdered food product whose quality deterioration due to moisture absorption is suppressed without significantly affecting the original taste, flavor and texture.

[Brief description of drawings]

FIG. 1 is a diagram showing the measurement results of moisture value A of wheat starch.

FIG. 2 is a diagram showing the measurement results of moisture value B of wheat starch.

FIG. 3 is a view showing the water dependence of the texture of breadcrumbs with and without agar.

FIG. 4 is a diagram showing the moisture dependence of the texture of breadcrumbs with cross-linked starch added, gluten added and no added.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁶ Identification number Reference number within the agency FI Technical indication location B01J 2/30 A61K 9/14 B (72) Inventor Masao Motoki Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa No. 1 Ajinomoto Co., Inc. Food Research Institute

Claims (5)

[Claims] 1. A component having a moisture value B (glass transition moisture at 25 ° C.) of 5% by weight or more higher than an inherent moisture value A (25 ° C., equilibrium moisture in a supersaturated steam atmosphere) is 3% by weight or more and 90% by weight on a dry weight basis. %, And further contains less than 40% by weight of water per wet weight. 2. The powder according to claim 1, which is bread crumbs and / or bread crumbs. 3. The powder according to claim 1, wherein the powder contains one or more kinds of amino acids, peptides and / or salts thereof. 4. The powder according to claim 1, which is a powder seasoning containing one or more kinds of amino acids, peptides and / or salts thereof. 5. A component in which the water content B is 5% by weight or more higher than the water content A is agar, carrageenan, animal muscle protein, blood albumin, blood globulin, cross-linked starch,
The powder according to claim 1, which is one or more kinds selected from zein and transglutaminase-treated proteins.