JPWO2020100653A1 - Drying ingredients for semi-solid foods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a desiccant for a semi-solid food having a texture like a soft-boiled egg and a taste of a material mixed with the desiccant. SOLUTION: This is a drying ingredient for semi-solid foods containing a processed egg product (A), a thickening polysaccharide (B) and a processed starch product (C), with respect to the mass of the drying ingredient. A semi-solid food having a stress value of 1 g / cm2 to 26 g / cm2 as measured by a leometer when 7 times the amount of water of 80 ° C. or higher is added and allowed to stand for 3 minutes is obtained. Achieved by food-grade desiccants. [Selection diagram] Fig. 1

Description

The present invention relates to a desiccant for semi-solid foods that can be rehydrated and eaten.

As dry foods that can be eaten and eaten by adding an appropriate amount of hot water and reconstitution with hot water, for example, noodle foods such as cup ramen and cup udon noodles, cup soup, and other freeze-dried foods are known. Many developed products have been provided for the ingredients of these foods (for example, Patent Documents 1 to 3).

JP-A-2017-153396 Japanese Unexamined Patent Publication No. 2012-019733 Japanese Unexamined Patent Publication No. 2005-052141

However, with conventional ingredients (particularly ingredients that imitate eggs), it is necessary to add them as an attached pouch separately from other ingredients including noodles, and it is necessary to put them immediately before eating and drinking. In addition, the soft-boiled egg contains a large amount of sugar in order to make it viscous, which causes a nutritional problem. As described above, there is still room for further improvement in the ingredients for semi-solid foods.
The present invention has been made in view of the above problems, and an object of the present invention is to provide a desiccant for semi-solid foods having a new texture and taste.

The drying ingredient for semi-solid foods according to the present invention for achieving the above problems is for semi-solid foods containing a processed egg product (A), a thickening polysaccharide (B) and a processed starch product (C). The stress value when measured with a leometer when 7 times the amount of water of 80 ° C. or higher was added to the mass of the drying ingredient and allowed to stand for 3 minutes was 1 g / cm ^2. It is characterized in that it becomes a semi-solid food having a weight of ~ 26 g / cm ^2.
At this time, the composition ratio is preferably A = 18% to 52%, B = 15% to 53%, C = 22% to 43%, and A + B + C = 100%.
Further, when the three-component genealogy of A, B, and C is prepared, it is preferably located at the boundary and inside of the quadrangle shown in FIG.
The three-component family tree is a graph in which each vertex of an equilateral triangle is graphed as three items, and the ratio of these items is expressed by the length of a perpendicular line from a point inside the equilateral triangle to each side. Each item point corresponds to 100% of the item, and the side facing the apex corresponds to 0% of the item.

The semi-solid food in the present invention does not have a certain shape such as paste-like, slurry-like, jam-like, and flows, such as egg yolk, mayonnaise, fruit jam, and crab miso of a soft-boiled egg. It is a food that has sex. In addition, the semi-solid food may contain solids as long as it has fluidity as a whole, and may feel solids that leave a rough texture on the tongue.
The drying ingredient in the present invention is intended to be restored and eaten with hot water such as "Kayaku" in instant noodles, but its use is not particularly limited. The drying ingredient of the present invention has a physical property of becoming semi-solid when restored with hot water, does not disperse even in a liquid such as soup, and has a cohesive feeling. For example, if the yolk decomposition product is the main ingredient, it will be semi-ripe egg yolk, and if it is mixed with crab miso, it will be the crab miso ingredient. Vegetables such as mango, fruits, and grains such as tomalley can be mixed.

Examples of the drying method include hot air drying, dehumidifying drying, microwave drying, freeze drying, etc., and are not particularly limited. Vacuum drying under reduced pressure and drying under reduced pressure are preferable. The water content of the drying ingredient in the product of the present invention is not particularly limited, but from the viewpoint of storage stability and quality maintenance, it is 0.5 to 10% by weight, preferably 2 to 8% by weight, and more preferably 3 to 5% by weight. By weight%. The water content can be measured by, for example, a normal pressure heating and drying method, an infrared moisture meter, a Karl Fischer method, or the like.
The processed egg product used in the present invention includes, but is not limited to, enzyme-treated egg yolk (enzymatically decomposed egg yolk), egg decomposition product, liquid egg, powdered egg, frozen egg and the like. The eggs are not particularly limited, such as chicken eggs, quail eggs, ostrich eggs, and fish eggs, but chicken eggs can be preferably used. The chicken egg refers to shelled eggs, liquid eggs, powdered eggs, frozen eggs, etc. that are distributed on the general market, and is not limited to its form. Further, liquid eggs, powdered eggs, and frozen eggs may be produced by separating them into egg whites during the production process, but the production is not particularly limited. Furthermore, egg decomposition products whose protein denaturation temperature has risen due to enzymatic treatment, those that have been sugared or salted after protein denaturation by secondary processing such as heating, and further coagulated by protein denaturation after sugaring or salting. You can also use the ones that are suppressed.

The egg decomposition product referred to in the present invention is not particularly limited, but means a chicken egg in which a protein component or a lipid component is decomposed by an enzyme such as a proteolytic enzyme (protease) or a lipid degrading enzyme (lipase, phosphorlipase). However, the form may be either liquid or powdery. The enzyme used to prepare the enzymatically decomposed egg is not particularly limited as long as it is a proteolytic enzyme derived from a plant, animal or bacterium, or a lipolytic enzyme, but in the case of a proteolytic enzyme, the genus Bacillus, the genus Aspergillus, Proteolytic enzymes extracted from cells of the genus Rhizops are preferable because they produce less bitterness. The conditions for the enzyme hydrolysis treatment are not particularly limited as long as the activity of the enzyme used is not lost, but the reaction temperature is usually 0 ° C. to 60 ° C. and the reaction time is 1 hour to 30 hours. It is carried out within the range of.

The thickening polysaccharide in the present invention is not particularly limited as long as it imparts hardness and cohesiveness to foods. However, since it is necessary to obtain semi-solid physical properties when restored with water at 60 ° C. or higher, those having a remarkable decrease in viscosity due to an increase in temperature or those forming a heat-resistant gel are not suitable. In consideration of the above, the thickening polysaccharides that can be used in the present invention are preferably galactomannan such as locust bean gum, tara gum and guar gum, caraginan, xanthan gum, glucomannan, tamarind seed gum, arabic gum and karaya gum. And these decomposition products, more preferably xanthan gum, tara gum, guar gum, and galactomannan decomposition products.
The processed starch product in the present invention is obtained by subjecting natural starch to physical treatment (heat treatment, etc.) or chemical treatment (treatment with acid, chemicals, etc.) to improve the characteristics of starch or to add new properties. Includes stale chemical starch, starch decomposition products obtained by acid decomposition of starch or treatment with enzymes such as α-amylase.
The chemical starch in the present invention refers to acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, octenyl succinate phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, phosphorylated starch, and phosphoric acid. Chemically treated starches such as crosslinked starches, oxidized starches and acetate starches, physically treated starches such as wet heat treated starches, pregelatinized starches and β-treated starches, and starches combining these treatment methods. One or more selected from the group formed by, preferably hydroxypropylated starch or hydroxypropylated phosphoric acid cross-linked starch. The starch in the present invention is not particularly limited, and starch derived from corn, potato, rice, sago, tapioca, wheat and the like can be used.

The starch decomposition product in the present invention may be either dextrin obtained by acid-decomposing starch or dextrin obtained by treating with an enzyme such as α-amylase. The starch used as a raw material for dextrin may be derived from any of them, but starches such as tapioca, corn, potato, sweet potato, waxy corn, and waxy rice can be used, and one or a combination of two of these may be used. Starch decomposition products having a DE value of less than 10, that is, those having a large molecular weight, cannot achieve a soft-boiled egg-like texture when reconstituted with hot water due to poor solubility. A starch decomposition product having a DE value of more than 60, that is, a product having a small molecular weight, has a structure in which the dough is clogged because it does not retain its shape after being expanded by microwave heating.
Here, DE of dextrin is an abbreviation for Dextrose Equivalent, which means the degree of hydrolysis of dextrin, and is represented by the following formula 1.
DE = Direct Reducing Sugar (Glucose Equivalent) / Solid Content x 100 (Equation 1)
The method for determining the DE of dextrin is applied as it is or with appropriate modifications to the conventional techniques and knowledge in the technical field, and the Somoji method is a typical example.

According to the present invention, it is possible to provide a drying ingredient for a semi-solid food having a texture like a soft-boiled egg and a taste of a material mixed with the drying ingredient at the time of eating and drinking. Moreover, since the whole drying ingredient may be added together, it is not necessary to add the attached pouch. Furthermore, the sugar content can be suppressed to be lower than that currently used.

In the three-component system diagram of the processed egg product (A), the thickening polysaccharide (B), and the processed starch product (C), it is a graph showing the range in which the object of the present invention can be achieved in a quadrangle. It is a three-component system diagram showing that the object of the present invention can be achieved in the quadrangle shown in FIG. It is a three-component system diagram showing that the object of the present invention cannot be achieved outside the quadrangle shown in FIG.

Next, embodiments of the present invention will be described with reference to figures and tables, but the technical scope of the present invention is not limited to these embodiments, and various embodiments without changing the gist of the invention. Can be carried out at.
<Determination of reference value>
A reference value was determined by imagining a soft-boiled egg as a drying ingredient for semi-solid foods that exhibits a predetermined taste and texture by adding a predetermined amount of hot water and reconstitution with hot water.
The sterilized egg yolk was heated under the conditions shown in Table 1 to prepare a sample.

For the hard-boiled egg sample, the shelled egg was heated under the conditions shown in Table 1, and only the yolk was taken out and used as a sample. 50 g of the prepared sample was placed in a container having a diameter of 5 cm, and the load was measured with a rheometer. As the load, the numerical value obtained when the plunger was introduced by 1 cm at a speed of 6 cm / min was used. As the stress, the value obtained by dividing the load by the contact area between the plunger and the sample was used. For the plunger, a circular flat plate having a diameter of 15 mm to φ30 mm was used depending on the hardness of the object to be measured. In addition, the lower half-boiled egg value and the upper half-boiled egg value were set in consideration of the appearance and texture when eating and drinking.
As a result of the above test, the lower limit of half-boiled egg was 1 g / cm ² and the upper limit of soft-boiled egg was 26 g / cm ² . In this way, when the stress value of the semi-solid food during eating and drinking is within the above range, it is possible to provide a semi-solid food having a texture like a soft-boiled egg and the taste of a material mixed in advance with the ingredients. It turned out to be an ingredient.

<Example 1>
Raw materials were prepared at the ratios shown in Table 2 below. Here, the composition in the table is the mass ratio of each raw material in the dried product obtained by the present invention. For example, the reduced starch syrup shown in Table 2 contains 30% of water, but the dried product obtained by the present invention has a final water content of 2 to 6%, so that most of the water originally contained in the raw material is contained. Is evaporating. Therefore, the mass of the raw material in the dry state is taken as 100%, and the ratio is shown (the same applies to Tables 4 and 5).
At this time, the ratios of the three components (A: processed egg product, B: thickened polysaccharide, C: processed starch product) as the composition were 38%, 21%, and 41%, respectively. The composition ratio was calculated as the ratio of each component A to C, with the addition of each component (A, B, C) in the table as 100% (the same calculation method for Tables 4 and 5). ).
Premix enzyme-degraded egg yolk, galactomannan degradation product, dextrin, hydroxypropylated phosphate cross-linked starch, hydroxypropylated starch, sodium caseinate, xanthan gum, leavening agent, pregelatinized starch, salt, and then reduced starch syrup, here. Dextrin, edible oil, palm oil and water were added and mixed to obtain a viscous mix.

The obtained mix was molded into a 4.5 mm thick sheet. 50 g of the molded mix was subjected to microwave heating and drying treatment (3 kw, 30 seconds). The moisture content of the dough after microwave processing was 10 to 20%. The thickness of the dough after microwave processing was 1 cm. The dough after microwave processing was cut into 2 cm squares, and then the cut dough was dried in a hot air dryer set at 80 ° C. for 30 minutes to obtain a drying ingredient. The water content at this time was 2% to 6%.
200 mL (200 g) of boiling water was poured into 30 g of this desiccant and allowed to stand for 3 minutes. Then, hot water containing ingredients was poured on a mesh having an opening of 1 mm, and the hot water was drained for 3 minutes. The stress was measured by a rheometer using the sample remaining on the mesh.
As a result, the stress of the sample was 2 g / cm ² . In addition, when the reconstituted product was eaten, it had a texture like a soft-boiled egg and the taste of a material (egg) mixed with a drying ingredient.

<Examination of raw material composition ratio>
The range of drying ingredients that achieve the object of the present invention was examined by changing the composition ratios of the processed egg product (A), the thickening polysaccharide (B), and the processed starch product (C). Specifically, samples were prepared at the composition ratios shown in Table 3. In practice, studies were conducted with various composition ratios. As a result, the range of the composition ratio that achieves the object of the present invention is shown.
A. Enzymatically decomposed eggs (lipase, protease) and liquid eggs were used as processed egg products. The composition was 18% to 52%.
B. As the thickening polysaccharide, a galactomannan decomposition product, xanthan gum, and tara gum (galactomannan) were used. The composition was 15% to 53%.
C. As the processed starch product, DE10-60 starch and hydroxypropylated starch were used. The composition was 22% to 43%.
FIG. 1 shows a quadrangle when four samples of a1, a2, b1, and b2 are shown in a three-component family tree. When the stress values of each sample were measured, they were all within the range of the stress values (1 g / cm ^{2 to} 26 g / cm ² ) shown in <Determination of reference value>. In addition, when each reconstituted product was eaten, it had a texture like a soft-boiled egg and the taste of a material (egg) mixed with a drying ingredient.

<Examples 2 to 5>
Next, it was investigated whether or not the object of the present invention was achieved by changing the ratio of the three components. As shown in Table 4, enzymatically decomposed egg yolk (A), galactomannan decomposition product (B), hydroxypropylated starch (C), starch decomposition product (C), and xanthan gum (B) were prepared, and the above <Example 1 >, A drying ingredient (Examples 2 to 5, Comparative Example 1) was prepared.
In FIG. 2, in addition to Examples 2 to 5, the data of the four samples a1, a2, b1 and b2 and the data of Example 1 are shown. As shown in FIG. 2, Examples 2 to 5 are located inside the quadrangle in the three-component system diagram shown in FIG. On the other hand, Comparative Example 1 was located outside the quadrangle (see FIG. 3 described later).
200 mL (200 g) of boiling water was poured into 30 g of each desiccant and allowed to stand for 3 minutes. Then, hot water containing ingredients was poured on a mesh having an opening of 1 mm, and the hot water was drained for 3 minutes. The stress was measured by a rheometer using the sample remaining on the mesh.
As a result, the stresses of the drying ingredients shown in Examples 2 to 5 were 12, 10, 11 ^{, and 2} g / cm 2, respectively, and the object of the present invention was achieved. When the reconstituted products of each example were eaten, they had a texture like a soft-boiled egg and a taste of a material (egg) mixed with a drying ingredient. On the other hand, the stress of the sample shown in Comparative Example 1 was 171 g / cm ² , which was too hard to achieve the object of the present invention.

<Drying ingredients containing other egg ingredients>
Next, among the existing dried egg ingredients, using the kakitama ingredients and the scrambled eggs ingredients that do not become semi-solid foods even if they are reconstituted in hot water, the egg processed product (A) is increased in the same manner as in the above embodiment. It was decomposed into three components, a viscous polysaccharide (B) and a processed starch product (C), and the composition ratio was confirmed.
The oyster ingredients were contained in a composition ratio of A: B: C = 56: 21: 23 (%). The scrambled eggs ingredients were contained in a composition ratio of A: B: C = 55: 1: 44 (%).
FIG. 3 shows the proportions of the quadrangle shown in FIG. 1, Comparative Example 1, Kakitama ingredients, and scrambled eggs ingredients. As a result, all the ingredients were located on the outside of the quadrangle. Therefore, it was found that these ingredients do not achieve the object of the present invention.

<Other drying conditions>
In the above <Example 1>, the drying ingredient is prepared by performing the same operation except that the freeze-drying method is used instead of the microwave heat-drying treatment when the drying ingredient is prepared. bottom.
When the stress of this desiccant was measured according to the procedure described in <Example 1>, it was 4 g / cm ² , which achieved the object of the present invention. Therefore, it has been found that a drying ingredient that can achieve the object of the present invention can be provided even if the drying method of the ingredient is changed.

<Example of making drying ingredients with different flavors>
Next, the drying ingredients having the scent of shrimp miso were evaluated.
As shown in Table 5, enzymatically decomposed egg yolk (A), shrimp ground powder, galactomannan decomposition product (B), hydroxypropylated starch (C), starch decomposition product (C), xanthan gum (B), salt, and fragrance. Prepared and prepared a shrimp miso-style drying ingredient according to the procedure described in <Example 1> above. This desiccant contained in a composition ratio of A: B: C = 34: 34: 33 (%), and was located inside the quadrangle in the three-component system diagram shown in FIG.
200 mL (200 g) of boiling water was poured into 30 g of this desiccant and allowed to stand for 3 minutes. Then, hot water containing ingredients was poured on a mesh having an opening of 1 mm, and the hot water was drained for 3 minutes. The stress was measured by a rheometer using the sample remaining on the mesh.
As a result, the stress of the shrimp miso-style drying ingredient was 6 g / cm ² , and the object of the present invention was achieved. In addition, when the reconstituted product was eaten, it had a texture like a soft-boiled egg and the taste of a material (shrimp) mixed with a drying ingredient.
In Table 5, when the same operation was performed using crushed crab powder and crushed sea urchin powder instead of the crushed shrimp powder, the stress of each of the drying ingredients was 1 g / cm ^{2 to 26 g / cm 2} . Was included in the range. It also had a good texture and taste.

<Example of making vegetable drying ingredients>
Next, the drying ingredients with the flavor of plum were evaluated.
As shown in Table 6, enzymatically decomposed egg white (A), galactomannan decomposition product (B), hydroxypropylated starch (C), starch decomposition product (C), plum powder, salt, acidulant, pigment, xanthan gum (B). ), A fragrance was prepared, and a starch-flavored drying ingredient was prepared according to the procedure described in <Example 1> above. This desiccant contained in a composition ratio of A: B: C = 35: 38: 27 (%), and was located inside the quadrangle in the three-component system diagram shown in FIG.
200 mL (200 g) of boiling water was poured into 30 g of this desiccant and allowed to stand for 3 minutes. Then, hot water containing ingredients was poured on a mesh having an opening of 1 mm, and the hot water was drained for 3 minutes. The stress was measured by a rheometer using the sample remaining on the mesh.
As a result, the stress of the plum-flavored drying ingredient was 10 g / cm ² , and the object of the present invention was achieved. In addition, when I ate the reconstituted product, it had a texture similar to that of kneaded plum and the flavor of plum.

Next, the drying ingredients of yam were evaluated.
As shown in Table 7, enzymatically decomposed egg white (A), galactomannan decomposition product (B), starch decomposition product (C), oil, yam powder, hydroxypropylated starch (C), and xanthan gum (B) are premixed. Then, fragrance and water were added and mixed to obtain a viscous mix.
The obtained mix was molded into a rod shape having a diameter of 10 mm. 100 g of the molded mix was subjected to microwave heating and drying treatment (1 kw, 170 seconds). The moisture content of the dough after microwave processing was 10 to 20%. The dough after microwave processing was crushed into granules of about 6 mm using a crusher, and the crushed dough was dried in a dryer set at 80 ° C. for 30 minutes to obtain a drying ingredient. The water content at this time was 2% to 6%. This desiccant contained in a composition ratio of A: B: C = 31: 32: 37 (%), and was located inside the quadrangle in the three-component system diagram shown in FIG.

200 mL (200 g) of boiling water was poured into 30 g of this desiccant and allowed to stand for 3 minutes. Then, hot water containing ingredients was poured on a mesh having an opening of 1 mm, and the hot water was drained for 3 minutes. The stress was measured by a rheometer using the sample remaining on the mesh.
As a result, the stress of the sample was 20 g / cm ² , which achieved the object of the present invention. In addition, when I ate the reconstituted product, it had a thick texture and yam flavor when grated yam.

As described above, according to the present embodiment, it was possible to provide a desiccant for semi-solid foods having a texture like a soft-boiled egg and the taste of a material mixed with the desiccant.

Claims (3)

A drying ingredient for semi-solid foods containing a processed egg product (A), a thickening polysaccharide (B), and a processed starch product (C), which is 7 times as much as the mass of the drying ingredient. for semi-solid food stress value when measured at rheometer upon standing added 80 ° C. or more water 3 minutes, characterized in that the the semi-solid food product is 1g ^/ cm ² ~26g / cm 2 Drying ingredients. The drying for semi-solid foods according to claim 1, wherein the composition ratio is A = 18% to 52%, B = 15% to 53%, C = 22% to 43%, and A + B + C = 100%. Ingredients. The semi-solid food product according to claim 1 or 2, wherein when the three-component genealogy of A, B, and C is prepared, it is located at the boundary and inside of the quadrangle described in the table below. Drying ingredients.

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