JPS6147162A - Quality improver for processed food - Google Patents

Abstract

PURPOSE:A quality improver for processed food, obtained by kneading hydrous starch and (or) grain flour with a high starch content in the presence of a high- melting fatty acid and (or) emulsifying agent containing the fatty acid under heating, and gelatinizing the grain flour, and having excellent improving effect on sense of eating, etc. CONSTITUTION:A quality improver for processed food obtained by adding a fatty acid having >=50 deg.C melting point, e.g. stearic acid, or palmitic acid, and (or) an emulsifying agent having the linked fatty acid, e.g. propylene glycol stearate, and if necessary ions selected from sudium ions, calcium ions and potassium ions to starch with 10-40wt% moisture content and (or) grain flour with a high starch content, e.g. wheat flour, preferably adding a fat or oil thereto, kneading the resultant mixture at >=55 deg.C material temperature in a screw type molding extruder, twin-screw extruder, etc., and pregelatinizing the starch.

Description

[Detailed Description of the Invention] [Industrial Application Fields] Foods with a high water content or foods (materials) from which extracts flow out, grain powders (foods that are heat-processed by adding water, livestock meat, etc.)
Heat-processed foods such as fish paste products, where the texture of the processed food depends on the moisture content, or white sauces, creams, ice creams, potage liers, etc. that require texture, and are effective in small amounts. For seasonings, spices, or food ingredients with a high moisture content, or sticky foods (also known as dust flour), which exhibits high-quality ingredients, and for processing American hot dog batters, pancakes, taiyaki, steamed bun wrappers, etc. In the field where wheat flour, starch and/or modified products thereof have been added to food products, it is added to food products, especially when the flavor of the ingredients is inhibited or the unnecessarily sticky or lumpy texture is disliked. The present invention also relates to a quality improver that is used during processing to improve the quality of foods.

[Prior art]

Traditionally, when making croquettes or potato salad using new potatoes, there is a lot of water and the dirt is removed by straining the beans after boiling, removing the skin, cutting the supernatant, and squeezing it out with a cloth. Otherwise, it would be soaked and there would be problems with formability and texture.

In the case of buns, gyoza, shumai, hanhak, etc., the extract leaks out during cooking, resulting in a crumbly texture. In addition, when fish, shellfish, and meat are subjected to oily fleas, the extracts flow out and at the same time, the oil becomes very oily and the surface becomes very hard.

As a means to improve these points, wheat flour, starch,
Bread crumbs and the like are used, but these have the disadvantage that they gelatinize, making the product sticky, and conversely, if too much is added, they become dumpling-like, impairing the texture. In addition, wheat flour starch is used as a flour (base) for battering foods such as fries, but if there is too much adhesion, it tends to form a layer like a wheat dump, which often impairs the crispy texture. ,
As a processed food, there were some quality issues.

In addition, when manufacturing bread, sweet buns, takoyaki, castella, manjiyu wrappers, noodles, mochi, etc., pay close attention to the amount of water in dough or starch flour or boiled rice, whisking eggs, heating time, etc. In addition, quality improvers such as soybean flour and waxy corn are added to produce the product, but there are many aspects that rely on intuition, such as adjusting the amount of water, and there are also differences in the quality of the raw materials. However, the unpleasant texture of the product was not resolved.

[Purpose of the invention]

Food materials with a high moisture content, such as decorations, croquettes, potato salads, or foods that tend to lose their extract content during heating and become crumbly in texture, such as gyoza, shurai, hamburger, fried foods made using fine flour, or pastry products, and ice cream. By adding or using the α-starch of the present invention and/or grain powder containing pregelatinized starch when making cream, wasabi, white sauce, etc. Or, when processing breads, sticky rice, etc., which are made by adding water to sticky rice, etc., and heating and molding or heating them, or foaming and puffing foods such as sponge cakes, which are made by adding eggs or leavening agents, a part of the flour is t″
The purpose of the present invention is to provide a quality improver for processed foods that solves the above-mentioned problems by replacing the flour with a starch-containing grain flour and improving the quality of the product, such as texture.

[Structure of the Invention] The present invention is applicable to foods with a high water content, such as sweetfish, croquettes, vegetable salads, etc., which are easily soaked in water, or which tend to have a chewy texture due to the extract flowing out during cooking; As a flour for food materials with high water content such as seafood, meat, vegetables, and sticky foods, or as a flour for fried or pasted products using flour or starch, or for grains such as flour, potatoes, or sticky rice, or for adding water to their powders. In addition, the production of foods that are mixed, heated, molded, or molded and heated, such as foods that are disliked for having a dumpling-like texture that sticks to the teeth, sauces that require texture (voluminousness), ice cream, custard cream, soups, etc. Starch with a moisture content of 10 to 40% by weight is used in the production of foods such as curry, wasabi, mustard paste, and other spices that are highly effective in small amounts, as well as batters for American hot dogs, pancakes, and takoyaki. and/or obtained by heating and kneading at a material temperature of 55°C or higher in the presence of a 1N1 or higher concentration of a sodium salt, a calcium salt, or a potassium salt, an emulsifier formed by combining grain powder with a high starch content and a fatty acid or a fatty acid, A quality improver for processed foods characterized by the addition of α-starch and/or cereal powder (hereinafter abbreviated as gelatinized grain flour) in which α-starch and/or contained starch has been gelatinized; /Or pregelatinized flour retains its original shape even when it absorbs hot water and swells, and does not become pasty, so processed foods with improved texture can be obtained without impairing the flavor of processed foods. .

To explain the present invention in more detail, water is added to processed foods that tend to become watery, foods that have a high moisture content and have poor shapeability, or processed foods that tend to release extracts during cooking, flour, etc., and then heated or heated. In the production of foods, etc., wheat flour, starch, bread crumbs, or textured soybean protein have traditionally been used to improve these drawbacks, but when starchy products are used, If the amount added is too large, it will look like dumplings,
Even if the amount added is appropriate, both disadvantages will occur, resulting in a decrease in the texture of the resulting food, and when using textured soybean protein, a significant decrease in the formability and flavor of the resulting food. However, the quality of the food obtained was decreased even when the food was crushed.

Therefore, in order to eliminate these drawbacks, we have conducted various research and found that instead of wheat flour starch and bread crumbs, starch and/or
Or flour with a high starch content, fatty acid, or an emulsifier made by binding fatty acids, and if necessary, at least one of sodium ions, potassium ions, and calcium ions.
In the presence of at least 1 starch, the water content is adjusted to 10-40%, preferably 20-35%, and the temperature is higher than the gelatinization temperature of starch (1), usually 55-250°C, more preferably 100-250°C.
By adding and mixing or adhering α-starch and/or pregelatinized flour obtained by heating to food or its materials, processed foods with improved formability and texture can be produced without impairing the flavor of processed foods. In order to further enhance the effect of addition, a fatty acid and/or an emulsifier formed by binding fatty acids, and if necessary, one or more of sodium ions, potassium ions, calcium ions and further fat are added, It has been found that it is desirable to pregelatinize starch and add, mix, or adhere 9-α-starch and/or pregelatinized flour to raw materials.

As the above-mentioned fatty acid, those obtained by hydrolyzing fat are usually sufficient. Fatty acids are higher fatty acids, and those with a higher degree of saturation and a higher melting point are more effective.For example, behenic acid (Behenic acid)
enic acia), arachidic acid (Arachid
ic acl), stearic acid (!Eltearic
acii), palmitic acid (Pa1m1ticac
1d), myristic acid (Myristic acl)
), oleic acid (01eic aci+1'), etc. can fully exhibit their effects. Other highly saturated substances can also exhibit the desired performance by mixing them with behenic acid, etc. Emulsifiers include glycerin, propylene glycol, sorbitol, sucrose, polyglycerin, pentaerythritol, esters with lactic acid, etc.
Alternatively, anything with emulsifying power, such as soap, can be used.

The amount of emulsifier used is preferably 10505% or more.
1. Use within the range of 2% to 5% by weight. //> Just finish it.

Also, soybean lecithin linoleic acid and the like are not ineffective, but are less effective.

Next, pregelatinized starch and pregelatinized flour containing esters such as sucrose and sorbitol absorb water quickly and have a smooth texture.
Processed potato products, ice cream, custard cream, and sauces.

When used in potage, liers, etc., it becomes an excellent quality modifier. On the other hand, rice cake, shumai, non-npaag, seafood,
For flouring meat, etc., use of gelatinized starch or grain flour containing glycerin, propylene glycol, and esters such as stearic acid or behenic acid will improve the texture (for example, when flouring fish meat, it will have a crispy texture). It is an excellent quality improver for fried rice (deep-fried rice), and chewy texture is also produced in npagu (deep-fried rice). However, this description is not meant to limit the uses of the quality improver depending on its type, but merely notes that the characteristics of the quality improver differ depending on the type of emulsifier present when gelatinizing starch. .

Furthermore, as an emulsifier, a quality improver made of an emulsifier having a melting point of Sa°C or higher, preferably 60°C or higher, has excellent shape retention against heat during water absorption.

The starch and/or starch-rich grains are then treated with fatty acids or emulsifiers, and sodium ions.

If kneaded in the presence of potassium ions and calcium ions at a temperature higher than the temperature at which starch gelatinizes, usually 60°C or higher,
Pregelatinized starch and/or pregelatinized flour that achieves the purpose can be produced.

Pregelatinized starch and/or pregelatinized grain flour may be pregelatinized with a steam granulator under conditions of a moisture content of 10 to 40%, preferably 10 to 20%, and a heating temperature of 150 to 250°C.
Regarding the heating temperature of 70 to 150°C, a single or twin screw extrusion molding machine (commercially available extruder
). The best method is a moisture content of 15 to 35 degrees, a temperature of 50 to 100 degrees Celsius, preferably 60 degrees to
At 80℃, starch and additives such as emulsifiers are thoroughly kneaded using a two-screw extruder or a single-screw extruder equipped with a (vacuum) gas vent in a part of the screw cylinder. The starch component is rapidly raised to a temperature above the boiling point of water, usually 100' to 200°C, and the starch component is sufficiently gelatinized in a short time (usually 2 to 60 seconds, preferably 30 seconds or less) (the degree of gelatinization is 70°C). % or more preferably 8
(0% or more is sufficient) At the same time, it is preferable to solidify and denature proteins, etc., and foam and swell them.

In the case of the pregelatinized flour according to the present invention, the degree of gelatinization is 90 cm or more and usually 93 to 99. In the swelling degree test according to the simple method for measuring the degree of gelatinization of pregelatinized flour, the degree of water absorption swelling of 5 tons of pregelatinized flour is 25.
~40eC Normally 27~40CC, and when using normal starch solubility and swelling test methods, solubility i5 ~
5.5. The degree of swelling is 5. ．． It is 9-8.

Next, an example of producing pregelatinized flour used in the present invention and an experimental example of its properties will be shown.

100 yen flour, 2 ounces shortening oil! g, Glycerin monostearate (Emulgy MS) Sodium bicarbonate (
1249, water was added to a mixture of 11 kg of common salt, and the moisture content was 15% each (Sample A) 25% (Sample B) 30% (Sample C)
35% (sample D), 40% (sample E) and 50% (sample F
), pass it through an extruder that passes steam through the jacket, extrude it through a nozzle while pressurizing and heating it, expand it, dry it, grind it, and prepare samples A, E, and O%D% according to the moisture content of the raw material. I made E%Fi. In addition, sample Gli was obtained by manufacturing breadcrumbs in a conventional manner according to the method for manufacturing white bread. Each sample obtained was placed in a 202 ft 500 CC beaker and water was added to 20 CC ~ 100 cc and stirred with a spoon to absorb water.
It absorbs up to 5 times as much water as powder (5 times more water than powder, reaching 7 times as much water when soaked), retains its original shape and swells sufficiently, and when pinched between your fingers, it has elasticity and texture. It had a solid feel to it. E retains its original shape, but has somewhat poor elasticity. However, compared to F and G, it maintained sufficient elasticity. E and F absorbed water but lost their original shape, had no elasticity at all when pinched between fingers, and had a chewy texture. A similar experiment was also conducted using a mixed powder of 30% cornstarch and 70% wheat flour, and similar results were obtained.

As is clear from the above experiments, water 4 used in the present invention
Pregelatinized flour that has been pregelatinized at 0% or less has a water absorption rate of up to 5 times, and when using an emulsifier with a high HLB such as sucrose fatty acid ester or sorbitan, the water absorption rate is fast, and it becomes supple and thick. Suitable for window sauces, creams, ice creams, etc. In addition, it does not lose its shape even after absorbing water.
It has a shape-retaining property that does not leave a glue-like stickiness even when hot water of 80°C or higher is added. These characteristics are demonstrated by adding pregelatinized flour to the raw material during food processing, in which grains such as wheat flour and sticky rice are mixed with water and heated through heat molding or Vi molding, as shown in the examples below. When replacing a portion of the flour, etc., it contributes to subtle moisture adjustment of the flour, etc., forms a fine-grained tissue, and contributes to eliminating the sticky, dumpling-like texture. Guessed.

Similarly, when flouring and processing food materials that have a high moisture content and are easily susceptible to soaking, such as processed potato foods, vegetables with high moisture content, and sticky foods, such as hamburgers and dumplings, which are prone to leaking extract When used, the improver of the present invention, which uses sucrose monofatty acid ester, sorbitol monofatty acid ester, and polyglycerin monofatty acid ester with particularly high HLB, has a supple texture even after water absorption, and can be used for fillings, processed potato products, and sauces. , soups, ice cream, custard cream, etc., it is presumed that it will contribute to eliminating the drawbacks of conventional products.

In addition, when manufacturing noodle wrappings for noodles, gyoza, harumaki, etc., the flour is light, homogeneous and easy to add water, contributes to subtle moisture adjustment of grain flour, has excellent rollability, and is easy to strain.
b. Boiling time can also be shortened.

The pregelatinized flour used in the present invention is powder of grains such as wheat, barley, pigeon wheat, rye, rice, potato, corn, millet, and millet, and these flours are supplemented with carrots, carrots, etc. for the purpose of nutritional enrichment. Vegetables such as spinach, seaweed such as kelp and wakame, minerals, soybeans or soy milk can also be added.

The pregelatinized starch or pregelatinized grain powder may be in the form of bread crumbs or powder, with an appropriate particle size, depending on the type of processed food to which it is added. Shōyō-style foods include
Pregelatinized grain flours such as corn flour often improve palatability.

In addition, milk, powdered milk, soybeans, spices, seafood, seaweed, vegetables, fruits, or their flavor pigments, etc. are added and mixed in advance to starch and/or grain powder with a high starch content, and then As mentioned above, by pregelatinizing starch, not only can the nutrition be enhanced, but since pregelatinized starch is rich in flavor retention, it is possible to improve the flavor and color of processed foods to which it is added. You can get rich food.

For example, krill powder can be added to seafood to enhance nutrition, improve flavor, and give it a shrimp-like color. As seaweeds, kelp, wakame, and seaweed powder can be added, and as vegetables, dried vegetable powders, such as dried spinach powder, can be added to provide nutritional enrichment and bright green α-starch or It is possible to obtain grain powder in which the starch content has been gelatinized. Also, as for fruits, you can select and add fruits according to your taste.
For example, you can add grated apples. In this case, since there is a lot of water, this water can be used to adjust the water content before gelatinizing the starch. The amount of the milk, vegetables, soybeans, etc. to be added is arbitrary, but it is preferably added in an amount of about 10% by weight of the starch or grain powder, such as powdered krill, dried vegetables, and seaweed.

The amount of α-starch and/or pregelatinized grain powder to be added varies depending on the type of processed food, moisture content, etc., but usually 1 to 20% by weight can sufficiently exhibit its effect. Of course, there is no problem in adding more than this as an extender.

Next, the advantages obtained by the present invention will be described.

When making croquettes using new potatoes, it is easy to get water spots, but when making croquettes using new potatoes, adding the α-starch and/or gelatinized flour of the present invention eliminates water spots. , croquettes with excellent shaping properties, a fluffy powdery texture, and an improved texture can be obtained.

Next, the boiled beans are removed from the back to remove the skin, and the large beans have a high water content and need to be squeezed with a cloth. The water content is regulated, there is no need to wring it out with a cloth, and there is no pasty feeling like when regular starch is added.
According to the present invention, it is possible to obtain an excellent bean paste that does not give any strange feeling at all.

In addition, when cooking or heating, the extract leaks out,
When producing dumplings, hamburgers, etc., by adding the α-starch and/or pregelatinized flour of the present invention, a product with little loss of extract or deformation, elasticity, softness, and good taste can be obtained. In the case of α-starch and/or
Alternatively, the flavor can be further improved by adding the pregelatinized flour after moistening it with milk.

In this case, it is preferable to use a powder having a particle size similar to bread crumbs, which is made of a monoester of behenic acid or stearic acid and glycerin or propylene glycol.

Next, when making tempura, especially deep-fried foods with high water content such as seafood, meat, and vegetables, the α-starch and/or pregelatinized flour of the present invention can be used directly or as a base for applying bread crumbs (flour) instead of wheat flour. By mixing it with wheat flour, it is possible to eliminate the formation of lumpy layers and obtain a product with an excellent crispy texture.

As a batter for fried foods, for example, when making fried chicken or fried batter, α-starch and/or pregelatinized grain flour can be used as a substitute for wheat flour, or by mixing it with wheat flour. When using particles with a particle size of

Furthermore, when making a paste product, by adding α-starch and/or pregelatinized flour, a product with excellent texture can be obtained.

In addition, pregelatinized starch and pregelatinized grain flour that have been pregelatinized together with monofatty acid esters with sorbitol or sucrose, glycerin monooleate, glycerin monopalmitate, glycerin myristate, glycerin monolaurate, and polyglycerin monofatty acid esters can be used in soups and white sauces. When used to give a rich texture to foods such as ice cream, custard cream, etc., it gives a smooth texture without a pasty texture. The texture is smooth and the texture is smooth. In addition, when used as a powder for food materials with a high moisture content, such as seafood, it has C advantages such as a faster water absorption rate and a greater improvement effect than those made mainly of glycerin monostearate, which is usually made from extremely hardened oils and fats called monoguri. .

In addition, food products that are prepared by adding water to grains or flour and mixing the mixture and heating it to form or heat it include, for example, breads fermented with yeast, sponge cakes made with eggs or leavening agents, manjiyu wrappers (for example, Golden Yaki), There is no particular limit to the amount of the quality improver of the present invention added to pancakes, takoyaki, sweets, rice cakes, etc., but there is no particular restriction on the amount of the quality improver added to these products.
It is sufficiently effective at 30% by weight.

The product to which the pregelatinized flour of the present invention is added has a dry texture, but has a smooth texture, and provides a processed food that does not have a dumpling-like texture that is sticky to the teeth.

Next, Examples will be described, but first, a production example of the quality improving agent for processed foods in which α-starch and contained starch of the present invention is α-gelatinized will be described. However, preliminary kneading at 60 to 75°C can be performed at the same time using an extruder.

100 kg of wheat flour with gelatinized starch, 2.5 kg of warm water, 1.5 kg of shortening oil powder, 1.5 ml of sucrose monostearate,
Flour with a water content of 30% and 1 cup of salt added to 60~7
Thoroughly knead at 5℃, continuously put the jacket into a heated extruder, heat it under pressure to about 135℃ and die] Expanded and expanded starch gelatinized flour is extruded into a rod shape, and the flour is extruded in the extrusion direction. The flour was taken out while being stretched, dried and crushed to form bread crumbs, and further dried and crushed to obtain wheat flour in which the starch contained was gelatinized.

In addition, spinach powder was prepared in the same manner by using 100 yu of wheat flour, 90 yu of wheat flour, and 9 t of dried spinach powder. In addition, a soybean protein-carrot-containing powder was prepared in the same manner using isolated soybean protein (5 yen) for spinach and 9 (5 yen for Japanese carrots).

Add 10 kg of α-cornstarch cornstarch, 100 kg of bicarbonate of soda, 5 kg of shortening oil powder, and 10 kg of glycerin monostearate to 1.0 kg of warm water, and add the cornstarch with a moisture content of 20% by weight to the extruder as in the previous example. Similarly, dried bread crumb-like products and powdered α-corn starch were obtained. Corn powder obtained by gelatinizing the starch containing corn starch was prepared by adding 100 parts of corn starch to 9 parts of hot water to 2 parts of corn starch.
Using corn powder having a water content of 28% by weight with addition of 0 o'clock, a corn powder with gelatinized starch was obtained in the same manner as in the previous example.

The starch contained was gelatinized and 10k of adlay flour with a water content of 12 weight was added to a large adjective flour steam granulator.
g to glycerin monostearate 1115 to 9. Shortening oil powder [2 kgi] was introduced, superheated steam at 210°C was introduced, and after heating under pressure, the pressure was rapidly returned to normal pressure to produce gelatinized pigeon wheat, which was crushed to gelatinize the starch it contained. Obtained pigeon flour.

Examples 1 to 10 Water, steam, and the additives shown in Table 1 were added to flour, and the mixture was adjusted to a moisture content of 30%. Steam was passed through a jacket, and the mixture was charged into a heated extruder, pressurized, and kneaded. The mixture was heated and expanded through a nozzle at a temperature of 130°C, and the mixture was pulverized to prepare a breadcrumb-like dry sample.

The shape retention of various samples was determined by immersing 20 samples in 300 CH boiling water.
ft-, held at about 98-100℃ for 5 minutes, and heated with a net.
The remaining amount (water content) on the net was measured, and the one with the largest remaining amount was judged to have good hot water shape retention (hot water shape retention). In addition, 25 Wtt of water was added to the sample powder (under a 100 mesh sieve) 101 and steamed at normal pressure for 15 minutes, at which point the following judgments were made. In other words, one piece is melted without leaving any of its original shape, and one has no elasticity, while the original shape remains, but the overall feel is slightly distorted, and when you pick it up with your fingers, it has a slight elasticity.5 Point, original shape
Those with good firmness were given a score of 10, and shape retention by steaming (shape retention by steaming) was checked. The results are summarized in Table 1.

From the results in Table 1, commercially available bread crumbs have no shape retention properties when heated when absorbing water. This is pressurized, kneaded, and heated using an extruder at a moisture content of 30% to release starch.
(Experiment 1, Comparative Example 2) has greatly improved shape retention by heating during water absorption. However, Experiment 2 (
In Example 1), by adding MS (distilled monoglyceride), the shape retention during heating was greatly improved compared to Experimental Period 1 (Comparative Example 2), and furthermore, the addition of MS (distilled monoglyceride) greatly improved the shape retention during heating, and furthermore, the addition of MS (distilled monoglyceride) greatly improved the shape retention during heating compared to Experimental Period 1 (Comparative Example 2). (Comparative Example 3) is different from Experimental Interval 1 (Comparative Example 2).
), but as shown in Experiment 4 (Example 2), the mixed addition of monoglyceride and shortening oil powder to the mixture of monoglyceride and shortening oil and fat powder had a greater effect on heating than monoglyceride alone. This shows that shape retention is improved and there is a synergistic effect.

In addition, as shown in Experiment Nh5.7, calcium carbonate and common salt have some effect on shape retention even when added alone, and furthermore, when mixed with monoglyceride in Experiments Fh5 and 8, monoglyceride The results showed that the shape retention was even better than when used alone. Experiments 11 & 19 were conducted using chrycerol monobehenate (M
E) In case of mixing with t” shortening oil (SF) and sucrose fatty acid ester (sl!), shape retention in hot water 118,
With steaming shape retention of 10, water absorption and shape retention were greatly improved. Experiment Na10 showed that the shape retention was good due to the use of sodium bicarbonate, and Experiment 11 showed that the mixed use of MS, EIF and sodium bicarbonate was effective in improving the shape retention. In Experiments II & L12, results were obtained in which the shape retention was improved by the mixed use of MO and MB monoglycerides.

Example 11 Wheat flour 100 to 9, shortening oil powder 2 yu, salt 2 kg, sodium bicarbonate 0.2 k! 9. Add distilled glycerin monostearate αsp and distilled propylene glycol monostearate α5, adjust the moisture content to 27% by humidifying with water and steam, pressurize, knead, and heat using an extruder with jacket heating. As a result of extrusion and expansion from a nozzle to prepare a breadcrumb-like sample and a powder sample under a 100 mesh sieve, and testing the 7xI heat shape retention during water absorption, the breadcrumb-like powder 201 had shape retention in hot water 108,
The shape retention during steaming was 9.5.

Example 12 In place of the distilled propylene glycol monostearate and glycerin monostearate of Example 11, 2 kgf of sucrose fatty acid ester No. 11 was used! A breadcrumb-like sample and a powder sample under a 100 mesh sieve were prepared in the same manner as near 111,
A heating shape retention test was conducted during water absorption. The results show that the shape retention of breadcrumb-like powder 202 in hot water is 89, and the shape retention during steaming is 9.
Met.

Example 13 Add 0.5 klil of sucrose fatty acid ester No. 11 to the glycerin monostearate substitute of Example 11, and prepare a breadcrumb-like sample and a powder sample of 100 mesh in the same manner as in Example 11. Heat during water absorption. Test) 1 - As a result, the shape retention of breadcrumb-like powder 20f in hot water was 107, and the shape retention during steaming was 9.
．． 5 was obtained.

Example 14 In place of propylene glyfur monostearate in Example 11, a 5'Kg of rubitan monostearate was used, and a breadcrumb-like sample and a powder under a 100 mesh sieve were prepared in the same manner as in Example 11. As a result of a heating test, the shape retention of 20 tons of breadcrumb-like powder in hot water was 96, and the shape retention during steaming was 9.
Atsushi.

Example 15 Calcium stearyl lactate α was substituted for propylene glyfur monostearate and monoglyceride in Example 11.
Add 5 to 9 and glycerin monostearate (5 kgi L, otherwise make a breadcrumb-like sample and a powder sample under a 100 mesh sieve in the same manner, and test the heat retention during water absorption) f
As a result, the shape retention of breadcrumb-like powder 20 in hot water was 103;
The shape retention during steaming was 9.5.

Example 16 A bread crumb-like sample and a powder sample under a 100 mesh sieve were grown in the same manner as in Example 11, except that the 100 kg of wheat flour in Example 11 was replaced with 50 kg of corn flour (sakg), and the sample was heated and maintained during water absorption. The result of testing the shape was breadcrumb-like powder 20? The shape retention in hot water was 95, and the shape retention during steaming was 9.

Example 17 A breadcrumb-like sample and a powder sample under a sieve of 100 ounces were prepared in the same manner as in Example 16, except that 50 ounces of cornstarch powder was replaced with 50 ounces of corn starch. As a result of the test, the shape retention of the breadcrumb-like powder 202 in hot water was 93, and the shape retention during steaming was 9.3.

Example 18 30k of wheat flour was substituted for the 100kp of wheat flour in Example 11.
g, broken rice 40kg,) corn starch 30k19i
A breadcrumb-like powder sample and a powder sample under a 100 mesh sieve were prepared as the main raw materials, and a heat shape retention test during water absorption was conducted.The results showed that the shape retention of breadcrumb-like powder 20f in hot water was 93, and the shape retention during cooking was 9. It was 5.

Example 19 In place of the distilled propylene glycol monostearate of Example 11, 14 potassium behenate and 12 kg of stearic acid were added, and the other conditions were the same to prepare a breadcrumb-like sample and 1.
A powder sample under a 00 mesh sieve was prepared and subjected to a heating test during water absorption, and as a result, a breadcrumb-like powder of 202 had a shape retention of 120 in hot water and a shape retention of 10 during steaming.

Example 20 70 g of pearl barley flour, 30 kg of wheat flour, 0.3 to 9 of monoglyceride (commercial product Emulgy MS), 3 kg of sucrose fatty acid ester (HIJB 9') α3, and 3 kg of distilled propylene glyfur monostearate a.

Shortening oil powder 1.5 kg, bicarbonate of soda α
・2 kg, 1.5 kye of salt was added, and the mixed raw material was heated with water and steam to reach a moisture content of 31%. The mixture was pressurized, kneaded, and heated using a jacket-heated extruder, and extruded through a nozzle to foam and expand to form a breadcrumb-like sample. The results of testing the shape retention of 20 grams of breadcrumb-like powder in hot water during water absorption using two powder samples under a 100 mesh sieve.
7. Steamed raw form was 9.5.

Example 21 A sample was prepared in the same manner as in Example 20, except that 70 kg of barley flour was used as a substitute for the pearl wheat flour in Example 20. Bread crumb-like sample 20f, shape retention in hot water 101.100 mesh The steaming shape retention under the sieve was 9.3.

Example 22 Pregelatinized flour 300f of Example 18 was added to the glutinous flour 7001,
Add 650f of water, knead for 15 minutes in a steamer, and
) 'f: Produced. For comparison, when we made Kirimochi@) by replacing the pregelatinized flour with waxy corn, A hardened more quickly than B and was easier to shape. It was also found that when making Osoni, B melts quickly, but Mu keeps its shape for a long time. I made Matayaki mochi and conducted a preference test using a 3-point comparison method using a panel of 10 people.The results showed that 1 was correct.
0 people said they preferred A, and 9 people and 10 people said they preferred A. Another reason why they liked it was that it had the texture of rice cake, but had a good crunch. In addition, the pregelatinized flour of Examples 19, 20, and 21 was used as a substitute for the pregelatinized flour of Example 18 to make Kirishimochi, but similar results were not obtained.

Example 23 Crushed potato 1 to 9 (moisture 78%) Cornstarch 5002, Pregelatinized starch flour of Example 2o 40
Off: After mixing, heat and knead for 15 minutes in a steamer,
Health food "Kirishimochi J-all made.Compared to conventional Kirimochi, it solidifies faster, is easier to shape, has good water retention, is crispy, has a sweet potato flavor, and is a dietary fiber food. It was a sweet potato that could be expected to have the pharmacological effects of adlay.

Example 24 Flour 100% Monoglycerin Stare) 0.5
kg, shortening oil powder 1.5 yu, NaHCO
Add 2G and 2YU, adjust the moisture content to 28% with water and steam, and pressurize with a twin-screw extruder at a temperature of 65℃.
The mixture was kneaded, heated, extruded at about 110°C, and pulverized to produce a breadcrumb-like dry powder and a dry powder under a 100 mesh sieve, and tested for heat retention during water absorption. The heat retention of the powder-like powder was 95, and the steam retention was 9.0.

Example 25 Distilled propylene glycol monostearate α4, sucrose fatty acid ester 11, 1, 9, and 9 t of shortening fat powder were added to 100 kg of wheat flour, and the mixture was added with water and steam to make a moisture content of 38 cm, and the temperature was 75°C. Then, it was extruded using a twin-screw extruder at about 110°C, expanded, and pulverized to produce a breadcrumb-like dry powder and a dry powder under a 100-mesh sieve, which were tested for heat retention during water absorption. The breadcrumb-like powder retained its shape by heating at 78, and the raw shape by steaming it retained at 8.

Example 26 100kliJ of wheat flour, 6kg of monoglycerin stearate α, 1.5U of shortening oil powder, Ca0O
1l12 kg In addition to 1, add water and steam to reduce moisture 2
5%, passed through a twin-screw extruder at a temperature of 65°C, and then pressurized and heated with a single-screw extruder to give about 1.
After extrusion and swelling at 35° C. to gelatinize the starch, a breadcrumb-like dry powder and a dry powder under a 100-mesh sieve were prepared, and their shape retention by heating during water absorption was tested. The breadcrumb-like powder 202 had a heating shape retention of 130 and a steaming raw shape retention of 10.

Example 27 After boiling new potatoes (moisture 80%), 10 weight percent of gelatinized corn powder of about 200 mesh was added, in which the starch contained was gelatinized along with 1% by weight of glycerin monostearate, and mashed with a potato masher, onions, Stir-fry the minced meat with butter, add 20 parts by weight of the ingredients seasoned with salt and koshiyo,
The mixture was mixed, shaped, coated, and heated at 160°C to 180°C to make croquettes. Croquettes were made in the same manner as above, except that the corn powder containing gelatinized starch was removed as a control. The control croquette had the disadvantage that it was soft and difficult to read.

As a result of a sensory test conducted by a panel of 30 people on the croquettes of the present invention and the control croquettes obtained as described above,
Twenty-eight people answered that the croquettes containing corn powder, which contains gelatinized starch, were fluffy and delicious, while the control was watery and tasteless.

Example 28 Croquettes were made in the same manner as in Example 1, using 1.2% by weight of starch total sucrose monostearate and 10% by weight of pregelatinized wheat flour as a substitute for corn powder with pregelatinized starch. As a control, croquettes were made in the same manner as in Example 1 by adding 100% by weight wheat flour to a flour substitute in which the starch content had been pregelatinized.As a result of a sensory test conducted by a panel of 30 people, all of them found that croquettes were made in the same manner as in Example 1. The respondents said that the croquette made with gelatinized wheat flour had a fluffy texture and was not grainy and was delicious, while the control product was pasty and tasted like soft fried dumplings.

From the results of Example 27.2B, it was found that the addition of grain powder containing pregelatinized starch to processed foods is not just a water absorbing agent, but also has a quality-improving effect that creates the texture of croquettes.

Example 29 400 tons of minced onion and 0.8% by weight of glycerin monostearate were mixed with gelatinized α-corn starch powder aort-t, 400 tons of minced pork was added and mixed well, and then mixed with 162 degrees of salt, 20 degrees of sugar, The shumai was seasoned with soy sauce and chemical seasonings, wrapped in commercially available shumai wrappers, and steamed for 20 minutes to make shumai. As a control, we made shumai in the same manner as above using corn starch 801 as a substitute for α-cornstarch powder.As a result of a sensory test conducted by a panel of 30 people, 26 people found that they did not like α-cornstarch powder. The respondents answered that the Kushi Shumai was soft and chewy (though it was soft) and delicious, while the control item was elastic but hard and tasteless.

Three of the remaining four respondents said they did not know, and one responded that the control product was chewy, similar to a commercially available product, and delicious.

Example 30 1 quartered Chinese cabbage, 1 green onion, 10f ginger
I cut it into pieces and add starch and sucrose monostearate to it! 50ff of gelatinized flour with JK staff
After adding and mixing, minced pork 3002 was added, soy sauce, minced meat, and sesame oil were added, and the mixture was wrapped in gyoza skin and steamed for 20 minutes. As a control, we produced Gyoza in the same way except for wheat flour with pregelatinized starch.As a result of a sensory test conducted by a panel of 30 people, 27 people found that Wheat Shipnin Shigyoza, which had pregelatinized starch, had a moderate level of They said it was soft and elastic, easy to eat, and had good texture and taste, while the control product had hard and chewy ingredients.

Example 31 120 ft of onions were chopped, and 502 t of wheat flour containing starch and 1% by weight of glycerin monostearate was added thereto, followed by 300 ft of ground beef.
I added one egg, seasoned it with salt and Koshito chemical seasoning, mixed it well, shaped it, put oil in a frying pan, and made a grilled hamburger. As a control, hamburgers were made in exactly the same manner except that 50 ft of commercially available bread crumbs were added to a flour substitute containing gelatinized starch, and a sensory test was conducted using a panel of 26 people.

22 people said that hamburgers made with flour whose starch has been pregelatinized had tender meat, good texture, and were delicious, while hamburgers made with commercially available bread crumbs were hard and crumbly. The remaining four respondents answered that commercially available breaded hamburger looked like hamburger.

From the above Examples 29 to 31, it can be seen that by adding and mixing α-starch or a grain powder obtained by gelatinizing the starch contained therein, the quality of the meat becomes soft, the finish is soft, and the texture is improved.

Example 32 10001 bean paste with a moisture content of 75% made by straining red beans on a trip, and 1 weight of sucrose monostearate: f! :%α is α
- Corn starch powder 1602 was added and mixed to absorb enough water, and sugar was added to make rice balls, which adhered well and had good shaping properties.

Furthermore, when we asked a panel of 35 people to judge whether the food was pasty, powdery, or good or bad, there were no answers regarding pastiness or flouriness, and no judgment was made that the texture was particularly abnormal. There wasn't. Most respondents said that the product containing cornstarch 1602 as a substitute for α-cornstarch powder had a glue-like feel.

Example 33 Vegetable tempura was made using flour in which 30 weight of starch was gelatinized together with 0.8 weight of glycerin monostearate.

When a sensory test was conducted by a panel of 30 people, all of them answered that the product was crispier and more delicious than the product made using only wheat flour.

The same was true for tempura, which was prepared by flouring the peeled shrimp and sardines.

Although we have explained examples in which α-starch and gelatinized grain flour are used alone, mixtures of these, or mixtures of starch and starch-containing grain powder and then gelatinized starch in this mixture may also be used. Of course, scales are also used.

Example 34 Instead of starch used in making sausage,
Contains starch and glycerin monostearate α8% by weight
Sausage was produced by a conventional method except that 5M amount % of gelatinized wheat flour was used. The resulting sausage had a texture similar to ham compared to conventional sausages using starch.

Example 35 When producing kamaboko, Vt-containing starch f:ie monopalmitate 1 weight fraction of the conventionally used starch was replaced with gelatinized wheat flour and added to the raw material, and kamaboko was produced by a conventional method. Compared to conventional products, the obtained kamaboko was firmer, more elastic, and had a better texture, so it had an excellent texture.

Example 36 100 parts of wheat flour, 2 parts of yeast, yeast food [11
5 parts and 60 parts of water as a control, and 2% of the flour.
, 4%, 7%, 10%, 20% sucrose fatty acid ester (
HLB approx. 15) Samples M (2) and B (4%) in which starch was replaced with gelatinized starch flour with 1 weight factor
), C (10%), E (20%), add 4 parts of sugar, 2 parts of salt, 2 parts of shortening oil, 2 parts of margarine, and about 4 parts of water and knead, then knead using the usual method. A product was obtained by fermentation, finishing, roasting, roasting, and cooling.The control had a soft texture, but it had a chewy texture and a slightly dumpling-like texture, but samples A to D were used. The texture of the bread was similar to that of toasted bread, Sample A-D. The bread used had a finely textured texture and a smooth texture. Sample E with 20% addition. The texture of the nenmono made using the same method felt a little chewy, but overall it did not have a texture that stuck to the teeth at all.

Bread made using the control product and sample Ai on the third day of storage,
As a result of three repeated sensory tests conducted by a panel of 10 people using a two-point comparison method for preference testing, 30 respondents said they preferred the bread made using sample AI. Similar results were also obtained for products B and C. For comparison, bread made by replacing 4 inches of wheat flour with commercially available bread crumbs had a rather poor texture compared to the control.

In addition, in this experiment, the flour containing pregelatinized starch flour was lighter in weight, had less resistance when inserted with the hand than flour alone, and was easier to homogenize during mixing when adding water.

Example 37 130 parts of soft flour, 3 parts of rising flour, 50f5 eggs, 2 parts of sugar
Example 1: 0 parts, 100 parts of milk, 10 parts of putter, and a little salt were added as a control, and 10 parts of soft flour was added to 10 parts.
Sample A was prepared by replacing the pregelatinized starch flour in Step 1, and a conventional shibatsuter mix was made, and heated to 170-180℃.
I baked a sponge cake on an iron plate. Compared to the control, the product using sample A did not have a texture that stuck to the teeth, tended to have a slightly dry and smooth texture, and had a soft elasticity when pressed with a finger.

A panel of 10 people repeatedly conducted sensory tests three times using the three-point comparison method for preference tests on products using the control and sample Ai, and out of 30 correct answers, 26 answered that they preferred the product using sample A. Answer 4 was obtained that it could not be said,
I am sure that the product I used will be liked.

Example 38 200 parts of thin cutlery, 4 parts of rising powder, 100 parts of eggs, 4 parts of sugar
As a control, 6 parts of salt, 5 parts of chemical seasoning cL, 10 parts of salad oil, and 160 parts of water were added, and as a sample, 30 parts of soft flour was replaced with the pregelatinized starch flour of Example 11. I made a batter by mixing it in the usual way and made takoyaki.

Compared to the control, the product mixed with pregelatinized starch flour did not stick to the teeth, did not have the texture of dumplings, and had a dry yet soft texture.

A sensory test was conducted in the same manner as in Example 36, but answer 3 indicated that they preferred the product mixed with pregelatinized starch flour over the control.
0 was obtained.

Example 39 100 parts of wheat flour, 2 parts of eggs, 60 parts of starch syrup, 100 parts of sugar,
As a control, 60 parts of honey, 1 part of salt, and 4 parts of rice flour were added, and as a sample, 10 parts of the flour was replaced with gelatinized starch flour that had been gelatinized with a mixture of glycerin monostearate and glycerin monooleate. First, add sugar, honey, starch syrup, and rice wine to the egg yolks, mix together, warm over low heat to avoid burning, add salt to the egg whites, whisk, then add to the mixture with the egg yolks and mix thoroughly. After that, wrap the paper in the usual way, place the frame on top, and add the ingredients you prepared above.

I sprayed the surface with mist and baked the castella in an open oven. Compared to the control, the product using sample A was slightly more elastic despite being in an appropriate wet state, and did not have any stickiness or blistering, and was also similar to Example 36. As a result of conducting a similar sensory test, no significant difference was observed in terms of palatability, but it was determined that the product using sample A was better in terms of elasticity and chewy texture. It was done.

Example 40 Wheat flour 70 IKg, corn flour 30, salt 1.3
Yu, shortening oil 2, 1i+, sucrose fatty acid 2, x,
f # (BLB approx. 11) I13kl? -, gluco-
Mix CL 5 and 9 with 30' of water and pressurize and heat the mixture with 30' of water using an extruder to reach a temperature of 130.
It was foamed through a nozzle at ~140°C, dried, and then ground to less than 100 mesh to produce pregelatinized starch grains. This product had about 5 times the water absorbency and retained its shape well even when hot water of 80° C. or higher was added.

15 parts of the above-mentioned pregelatinized starch flour, 85 parts of wheat flour, 2 parts of yeast, 15 parts of Yeast Food Q, and 1 part of common salt were kneaded, fermented, and molded, and baked in an oven while generating steam. For comparison, only wheat flour was used without using pregelatinized starch flour.
00 copies, baked in the same manner as in Example 37, and conducted the same sensory test as in Example 37. Among the 30 correct answers, 30 answered that they preferred bread made with pregelatinized starch flour. It was found to be effective.

Example 41 In Example 11, instead of propylene glycol monostearate and glycerin monostearate, sucrose fatty acid ester No. 16 (HLB about 16) (9t- added to L8,
The other conditions were exactly the same as in Example 11.
Made grain flour.

A béchamel sauce was made by adding 20f of this pregelatinized flour, 202g of putter, 350w of milk, 2t of salt, pepper, and bay leaves. This sauce does not have a burnt appearance and has a porium feel, so is it similar to conventional wheat flour? Unlike the comparative example used, there was no need for straining, and the product was delicious.

Example 42 2 eggs 400 CC of milk 1 gelatinized flour of Example 41 4, Of
,sand#! 490? A custard pudding was made according to conventional methods using , salt, and vanilla flavoring. 2 eggs and 25 liters of milk
When compared using 0CC, sugar 602, salt, and vanilla flavoring, the comparative example was somewhat eggy and lacked smoothness, but the one using pregelatinized flour was smooth and had an excellent flavor. It has been found that because there is no need for sufficient cooking through the holes for gelatinization of the starch, there are fewer failures caused by overcooking the eggs.

In addition, instant potage soup, cream puffs, mayonnaise potato salad, etc. were made, but they were found to be effective as a quality improver as they had no wheat ingredients, no water spots, and had a rich texture. Example 43 100 parts wheat flour, 9 parts salt, 1.3 ki9 parts, 2 shells of isolated soy protein, 2 parts shortening oil, sucrose fatty acid ester (H
LB 11) (L!iky, glycerin monostearate 0.5kli!, 9t mixed with water 25, passed through an extruder heated to 80℃ for Nn1 head and 130℃ for Na2 head, pressurized and heated to extrude and foam. The mixture was dried and crushed to produce a breadcrumb-like food, which was then dried and crushed to obtain gelatinized water barley powder with a size of 150 mesh.

Next, 950 t of wheat flour and the above-mentioned pregelatinized wheat flour 502 were mixed, and 25 f'i of water was added, kneaded with a kneader, and rolled out as thinly as possible with a pressure roll to make shumai skin. For comparison, thin shumai skin was made in the same way using 1000 ft of wheat flour except for pregelatinized wheat flour. As a result, the shumai skin of this example was thin with no tears or creases up to a thickness of A3. I let it grow. On the other hand, the comparative example has cracks and dents when it reaches around α5-, and at most 0.8-~
The limit was 1-.

Furthermore, in this experiment, when I inserted my hand into the mixed powder containing pregelatinized wheat flour, the resistance was lower than that of the comparative example of only wheat flour.
It had a light feel, and when water was added, the water circulated quickly and became homogeneous.

This gelatinized flour had a degree of gelatinization of 99% according to the analysis results of the Japan Analysis Center, but in the swelling degree test according to the simple gelatinization degree measurement method of Starch Handbook P, 607, the degree of gelatinization was 99%.
The water absorption swelling degree of the grain flour 5f is sb in 3QCC, and the solubility is 4.3 in the normal starch solubility and swelling test method.
The degree of swelling was z5.

Example 44 Milk 200-1 Sugar 30f, Putter 15t1 Example 4
A boiled white sauce was made by mixing 152 of the pregelatinized flour in Step 1. For comparison, I made a white sauce in the same way, using 15 f of wheat flour as a substitute for 15 t of pregelatinized wheat flour. The comparative example had a chewy texture and a strong odor, but the example had no off-odor or bitter taste and had a chewy taste.

Example 45 Add 100 grams of wheat flour, 7 ky palmitic acid CL, 5 kg of shortening oil powder, and 2 kl of NaHOOB α, adjust the moisture content to 28% with water and steam, and mix at a temperature of 65°C.
Pressurize, knead, and heat with a shaft-type extruder, approximately 1
It is extruded at 30°C and crushed to give breadcrumb-like dry powder and 100%
Dry powder under the mesh sieve was prepared and its shape retention under heating during water absorption was tested. The shape retention of the bread crumb-like powder was 87 when heated, and the shape retention during steaming was &5.

Claims (1)

[Scope of Claims] 1. An emulsifier made by combining starch with a moisture content of 10 to 40% by weight and/or flour with a high starch content with fatty acids and/or fatty acids having a melting point of 50°C or higher, and optionally sodium. ion, calcium ion, and potassium ion in the presence of one or more ions selected from
A quality improver for processed foods made by gelatinizing starch by heating and kneading at temperatures above ℃. 2. The quality improving agent for processed foods according to claim 4, further comprising adding fat and oil to gelatinize starch. 3. Pressure, knead, and heat using a screw molding extruder,
The quality improving agent for processed foods obtained by gelatinizing starch according to claim 1 or 2, which is extruded through a die at a temperature of 100° C. or higher to expand and expand. 4. A quality improver for processed foods obtained by pregelatinizing starch according to claim 1 or 2, which is kneaded at a temperature of 55° C. or higher using a twin-screw extruder. 5. The method according to claim 1 or 2, wherein the starch is gelatinized in the presence of 10-20% moisture at 150-250°C for 0.5-2 seconds using a steam granulator. Quality improver for processed foods. 6. Milk, skim milk powder, soybeans, soy milk or spices, seafood,
Claims 1 to 5 that use starch and/or flour with a high starch content to which seaweed, vegetables, fruits, or their flavorings, the reducing sugar ascorbic acid, or amino acids are added. A quality improver for processed foods, which is obtained by gelatinizing the starch described in any of the above. 7. Any one of claims 1 to 6, wherein the processed food is a food whose extract content easily flows out, such as gyoza, shumai, hamburger, or a paste product, or a food with a high water content, such as bean paste, matsushi potato, korotsuke, or salad. A quality improver for processed foods made by gelatinizing the starch described in Crab. 8. Processed foods include breads made from wheat flour, corn flour and/or rice, sweet bread wrappers such as doughnuts, castella cakes, manjiyu wrappers, red bean paste, kratska, takoyaki,
Any one of claims 1 to 6 which are pancakes, sponge cakes, American hot dog batter, noodles, noodle wrappers such as shumai, dough such as crepe wrappers, patutata liquid, or rice cakes. A quality improver for processed foods made by gelatinizing the starch described above. 9. Pregelatinized starch according to any one of claims 1 to 6 for use as dusting powder when processing food materials with high moisture content such as seafood and meat or foods with poor shapeability. A quality improver for processed foods. 10. The processed food according to any one of claims 1 to 6, wherein the processed food is a rich soup, cooking sauce, curry, pudding, frozen dessert, ice cream, custard cream confectionery sauce, etc. A quality improver for processed foods made by pregelatinizing starch. 11. Processed food made by gelatinizing starch according to any one of claims 1 to 6, wherein the processed food is butter or butter mix for tempura, fried food, etc. made from wheat flour, starch, etc. Quality improver.