JPH0975022A - Loosening improver for processed grain food and processed grain food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a loosening improver capable of preventing a processed grain food such as boiled rice, noodles, etc., from binding, without changing the flavor of the foods, containing a hardly digestible dextrin and a pectin. SOLUTION: This loosening improver for processed grain food contains (A) a hardly digestible dextrin and (B) a pectin in the blending ratio of the component A:B of 90:10 to 10:90 by weight. The compound A, for example, is obtained by hydrolyzing a raw material starch with an acid, baking the hydrolyzed starch, hydrolyzing the starch with an enzyme such as amylase, fractionating the hydrolyzate by gel filtration, etc., and taking out the resultant substance. The prepared hardly digestible dextrin or a starch hydrolyzate consisting essentially of the dextrin is further purified, concentrated, spray-dried and powdered. The prepared powder is preferably used as the component A. The component B, for example, is obtained by extracting a plant with hot water. The amount of the objective improver used is preferably 0.01-20wt.% based on the processed grain food.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a disentangling agent for processed cereal foods and a processed cereal food using the same.

[0002]

2. Description of the Related Art In recent years, with the diversification of eating habits and lifestyles, the distribution patterns of noodles and cooked rice have been diversified, and the product forms thereof have also been diversified. For example, as noodles such as udon, buckwheat, and spaghetti, boiled noodles that are packaged in single servings or retort-packed raw type noodles (long-life noodles) that can be stored at room temperature (frozen noodles), frozen noodles, and the like do not require time to cook, The demand is increasing. In addition, the demand for cooked rice such as pilaf and fried rice in retort-packed ones and frozen ones is increasing.

Since such boiled noodles and raw type noodles have a relatively high water content, the noodle strings are bound during storage and the loosening property deteriorates. In addition, it is not preferable because it takes a long time to cook, or if the food is eaten while bound, the texture becomes uneven. For cooked rice such as pilaf or fried rice that has been retort-packed or frozen, if the rice is bound together, it will take the same time to cook,
The texture was sometimes impaired.

Therefore, conventionally, in order to prevent binding of processed cereal foods such as noodles and cooked rice and improve loosening, a surface active agent such as edible oil and a fatty acid triglyceride is provided on the surface of the processed cereal foods. Methods of attachment are known. Further, a method for producing boiled noodles has been proposed in which a low molecular weight compound of starch is added as an unraveling improving agent (JP-A-6-327).
No. 427).

[0005]

However, in the method of adding fats and oils, when the noodles are dipped in the soup, the oil floats on the surface, the odor peculiar to the fats and oils is generated, and when the fats and oils are oxidized, it is unique. It sometimes caused a change in smell and taste. In addition, the method using a surfactant may change the taste of the processed grain food.
Furthermore, although the method of adding a low molecular weight compound of starch has some effects, the fact is that sufficient loosening properties have not yet been obtained.

[0006] The problem to be solved by the present invention is for processed grain foods such as cooked rice, boiled noodles or raw type noodles such as udon, buckwheat and Chinese noodles which prevent binding without changing the taste of the processed grain foods. It is intended to provide a disentanglement improving agent and a processed grain food using the disentanglement improving agent.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above problems can be solved by using indigestible dextrin in combination with a specific thickening polysaccharide. Has been completed.

That is, the present invention provides (1) a disentanglement improving agent for processed grain foods, characterized by containing indigestible dextrin and pectin, (2) the disentanglement improving agent described in (1) above. The present invention relates to a processed grain food with improved adhesion, which is characterized in that it is added to food or is attached to the surface thereof.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The processed grain food in the present invention is a processed food product of grains such as rice, wheat, barley, buckwheat, corn, bran, and millet, for example, white rice, red rice, rice ball, pilaf, butter. Rice and rice such as fried rice, Chinese noodles, buckwheat, noodles such as udon and spaghetti, pasta, dumplings and Shumai skins. The noodles may be any type such as raw type noodles, boiled noodles, dry noodles and steamed noodles.

The indigestible dextrin, which is the main ingredient of the unraveling improver for processed grain foods of the present invention, means a dextrin that is hardly assimilated by fungi such as lactic acid bacteria. In terms of chemical structure, conventional dextrin has α-1,4 bond as a main chain and a small amount of α-1,6 branch, whereas indigestible dextrin was produced by decomposition and roasting action. α-1,6, α-1,2, α-1,3 bond, and β
The main component is a branched dextrin having a large number of branches of -1,6, β-1,2, β-1,3 bonds. The indigestible dextrin having such a structure is characterized by being less likely to be decomposed by fungi such as lactic acid bacteria and various enzymes and being hardly digested in the body even when ingested.

As an example of the method for producing the indigestible dextrin, for example, starch as a raw material is hydrolyzed with an acid, roasted, hydrolyzed with an enzyme such as amylase, fractionated by gel filtration or the like and taken out. Manufactured by. Alternatively, the starch may be hydrolyzed, roasted and then taken out without fractionation. In the latter production method, a starch decomposition product is contained in addition to the indigestible dextrin, and such a product can also be used as a disentanglement improving agent. In addition, in order to use as the unraveling improver of the present invention, the indigestible dextrin obtained by the above method or a starch decomposition product containing indigestible dextrin as a main component is further purified, concentrated and spray-dried. preferable. In general, the method for producing dextrin having low digestibility called dietary fiber or low-calorie dextrin is not particularly limited.

Pectin, which is another essential component of the unraveling improver for processed grain foods of the present invention, is a polysaccharide widely distributed in plants and plays a role of a binding substance in plant tissues. It exists as protopectin in plants, and can be extracted as pectin by a hot water extraction method or other suitable methods.

The unraveling improver of the present invention has a weight ratio of indigestible dextrin and pectin of 90:10 to 10: 9.
In the range of 0, a particularly excellent synergistic effect is exhibited in terms of looseness. When the blending ratio of the indigestible dextrin and pectin is out of the above range, the effect of preventing adhesion is somewhat reduced as compared with the blending ratio within the above range. Further, if the mixing ratio of the indigestible dextrin is less than 10, the pectin mixing ratio increases and the pectin has a peculiar odor, which greatly affects the original flavor of the processed grain food. To give.

When a starch degradation product containing indigestible dextrin is used as the indigestible dextrin, it may be mixed with the indigestible dextrin depending on the content of the indigestible dextrin in the starch degradation product to be used. The indigestible dextrin-containing starch degradation product may be blended so that the blending ratio with pectin is within the above range. As the above-mentioned starch decomposed product, if the content of the indigestible dextrin is too low, a large amount of addition is required to obtain the desired effect, which is not preferable, and the content of the digested dextrin is usually 15% or more. Is preferred. However, since high-purity indigestible dextrin requires a high cost for purification, it is more preferable that the content is 15 to 60%.

The unraveling improver for processed grain foods of the present invention,
Thickening polysaccharides other than pectin can also be added. Examples of such thickening polysaccharides other than pectin include thickening polysaccharides such as guar gum, pullulan, xanthan gum and psyllium seed gum.

The unraveling improver for processed grain foods of the present invention comprises:
It may be used in an amount of 0.01 to 20% by weight based on the processed grain food.

The processed grain foods using the unraveling improver for processed cereal foods of the present invention include those added to the unraveling improver for processed cereal foods of the present invention and the surface of processed cereal foods. In which the unraveling improver for processed grain foods of the present invention is attached. A method for producing a processed grain food using the grain-raveling improver for a processed grain food of the present invention is to attach the loosening improver of the present invention to the surface of a processed grain food, or
The method is not particularly limited as long as it can be kneaded into a processed grain food, and examples thereof include the following methods.

In order to produce cooked rice using the unraveling improver of the present invention, rice is cooked with water to which the unraveling improver of the present invention is added, or cooked normally and then cooked The aqueous solution of the unraveling improver of the invention may be sprayed. Thereafter, if necessary, it may be processed into pilaf, fried rice, or the like, and if necessary, frozen or retorted.

In order to produce noodles and pasta using the unraveling improver of the present invention, the unraveling improver of the present invention is added to raw materials such as wheat flour and durum semolina, and the mixture is thoroughly kneaded.
A method of forming noodles and pasta, a method of boiling the noodles and pasta by adding the unraveling improver of the present invention to boiling water, or a method of spraying the unraveled aqueous solution of the present invention onto boiled noodles and pasta, or a book There is a method of immersing the boiled noodles or pasta in the aqueous solution of the unraveling improver of the invention. For long-life noodles, a method of adding a loosening improver to an acidic solution in which boiled noodles are subjected to a dipping treatment may be adopted. After that,
If necessary, it may be processed into instant noodles, frozen noodles and the like. Also, in the case of dumplings and Shumai skin,
The surface of these hides may be sprinkled with the disentangling agent of the present invention.

[0020]

【Example】

Examples 1 to 4 and Comparative Examples 1 to 5 (Udon) To 1000 g of medium strength flour, 30 g of salt and 320 g of water were added, and these were kneaded with a mixer for 15 minutes to obtain udon noodle dough.
Then, the noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 2.3 mm, and then No. Cut out with 12 incisors to make noodle strings,
I got udon. Next, in boiling water, the water content is 74-75%
After being boiled until it became, it was dipped in various aqueous solutions shown in Table 1 for 30 seconds to drain water, and the loosening property was evaluated. The looseness was evaluated by sensory evaluation by 6 skilled panelists according to the following criteria. Table 1 shows the results. In addition, the value of the looseness in the table represents the average value of 6 panelists.

[0021]

[0022]

[Table 1]

As is clear from the results shown in Table 1, Example 1
The udon soaked in the aqueous solution of the loosening improver of the present invention of Nos. 4 to 4 had excellent loosening properties, and the taste of the udon was not changed. However, the mixing ratio of pectin is 90 wt%
The udon of Example 4 which exceeded the above range had a slight odor of pectin.

On the other hand, the udon noodles of Comparative Examples 2 and 3, which were dipped in an aqueous solution of indigestible dextrin alone or pectin alone, had better looseness than the standard product, but more loosely than the loosening improver of the present invention. It was inferior. The udon soaked in the edible salad oil of Comparative Example 5 had a good disentangling property but had an oily odor and a sticky feeling. Furthermore, the unraveling improving agent of Comparative Example 4 in which starch syrup, which is a non-digestible normal dextrin, and pectin were combined did not show a synergistic effect by the combined use.

Example 5 and Comparative Examples 6 to 9 (Chinese noodles) 20 g of salt, 320 g of water, 10 g of Kansui (trade name "Kansui H", manufactured by Organo Co.) in 1000 g of semi-strong flour.
Was added and kneaded with a mixer for 15 minutes to obtain Chinese noodle dough. Next, the noodle dough is rolled with a rolling roll to make the noodle thickness 1.3.
After making the noodle band of mm, No. The noodles were cut with 22 incisors to obtain Chinese noodles. Next, in boiling water, the water content is 7
After boiling up to 4 to 75%, it was immersed in various aqueous solutions shown in Table 2 for 30 seconds, and the loosening property was evaluated according to Example 1. The results are shown in Table 2.

[0026]

[Table 2]

As is clear from the results of Table 2, Example 5
The Chinese noodles dipped in the unraveling improver aqueous solution according to the present invention had excellent unraveling properties, and the taste of the Chinese noodles did not change. On the other hand, the Chinese noodles of Comparative Examples 7 and 8 dipped in the aqueous solution of the indigestible dextrin alone or the pectin alone have a better loosening property than the standard product, but are inferior in loosening property to the loosening improving agent of the present invention. It was Comparative Example 9
The Chinese noodles dipped in the edible salad oil had good disentangling properties, but had an oily odor and a sticky feeling.

Example 6, Comparative Examples 10 to 13 (Long Life Chinese Noodle) To 1000 g of semi-strong flour, 20 g of salt, 320 g of water and 3 g of Kansui (trade name "Kansui H", manufactured by Organo Co.) were added and mixed. The mixture was kneaded for 15 minutes with a machine to obtain Chinese noodle dough. Then roll the noodle dough with a rolling roll, noodle thickness 1.3m
m after making the noodle band. The noodles were cut with 22 incisors to obtain Chinese noodles. Next, in boiling water, the water content is 58
After boiling up to ~ 62%, it was dipped in a solution obtained by adding various unraveling improvers shown in Table 3 to an acid solution (trade name "Orbuffer H", manufactured by Organo Co., Ltd.) for 30 seconds ( The pH was adjusted to 4) and the water was drained. 180 g of noodles was divided into bags and heated at 96 ° C. for 40 minutes. After storing for 1 week in the refrigerator, the Chinese noodles were placed in boiling water for 1 minute, and the looseness of the noodles at that time was evaluated according to Example 1. Table 3 shows the results.

[0029]

[Table 3]

As is clear from the results shown in Table 3, Example 6
The Chinese noodles dipped in the acid solution of the unraveling improving agent of the present invention had excellent unraveling properties, and the taste of the Chinese noodles did not change. On the other hand, the Chinese noodles of Comparative Examples 11 and 12 dipped in the aqueous solution of the indigestible dextrin alone or the pectin alone have a better loosening property than the standard product, but are inferior in loosening property to the loosening improving agent of the present invention. It was The Chinese noodles dipped in the edible salad oil of Comparative Example 13 had a good disentangling property, but had an oily odor and a sticky feeling.

Examples 7 to 8 and Comparative Examples 14 to 16 (Chinese noodles) 20 g of salt, 320 g of water, 10 g of Kansui (trade name "Kansui H", manufactured by Organo Corporation) in 1000 g of semi-strong flour.
And 10 g of the unraveling improver shown in Table 4 was added, and this was kneaded with a mixer for 15 minutes to obtain Chinese noodle dough. Then, the noodle dough was rolled with a rolling roll to form a noodle strip having a noodle thickness of 1.3 mm, and then No. The noodles were cut with 22 incisors to obtain Chinese noodles. Next, after boiling in boiling water until the water content becomes 74 to 75%, the water is added to various aqueous solutions shown in Table 4
After soaking for 0 second, the loosening property was evaluated according to Example 1. The results are shown in Table 4.

[0032]

[Table 4]

As is clear from the results in Table 4, Example 7
The Chinese noodles kneaded with the unraveling improving agent of the present invention had excellent loosening properties, and the taste of the Chinese noodles did not change. However, the compounding ratio of the pectin of Example 8 was 90 wt%
Those exceeding the above range had a slight pectin odor.

On the other hand, the Chinese noodles prepared by kneading the indigestible dextrin alone or pectin alone in Comparative Examples 15 and 16 have better looseness than the standard product, but are inferior in looseness to the loosening improver of the present invention. Was there.

[0035]

INDUSTRIAL APPLICABILITY The disentanglement improving agent for processed grain foods of the present invention exhibits excellent disentangling property due to the synergistic effect of indigestible dextrin and pectin, and is easy to cook or eat. Moreover, the unraveling improver for processed grain foods of the present invention does not change the taste of processed grain foods.

The processed cereal food using the unraveling improver for processed cereal food of the present invention exhibits an excellent disentangling property and the taste is not changed.

Claims (3)

[Claims] 1. A disentanglement improving agent for processed grain foods, which contains indigestible dextrin and pectin. 2. A processed food product having improved unraveling properties, characterized in that the unraveling improver according to claim 1 is added to the processed food product or attached to the surface thereof. 3. The disentanglement improving agent for processed grain foods according to claim 1, wherein the weight ratio of the indigestible dextrin and pectin is 90:10 to 10:90.