KR20130108116A - A looseness improving agent for processed cereal food - Google Patents

Abstract

PURPOSE: A releasing prevention agent and grain processed food using the same are provided to effectively produce the in processed food by preventing the quality degradation. CONSTITUTION: A releasing prevention agent for grain processed food contains 0.01-20 wt% of water soluble hemicellulose, 0.001-5 wt% of lecithin, and 0.001-5 wt% of polyglycerin fatty acid ester in which the degree of polymerization of glycerine is greater than 4. The water soluble hemicellulose is derived from beans. The grain processed food contains the releasing prevention agent or the surface of the food is processed with the releasing prevention agent.

Description

Aeration agent for grain processed foods {A LOOSENESS IMPROVING AGENT FOR PROCESSED CEREAL FOOD}

TECHNICAL FIELD The present invention relates to improved unwinding of grain processed foods, and more particularly, to a loosening improver for processed grain foods such as noodles and rice, and a grain processed food having improved loosening property by using the improver.

Recently, the demand for processed foods is increasing with the diversification of food. In particular, grain foods such as noodles and rice are processed and cooked in large quantities, and are sold in convenience stores and supermarkets, and are eaten by many consumers.

In these processed and marketed processed foods, a particular problem is the convenience of processing and the deterioration of quality with time.

Grain-processed foods such as noodles and rice generally contain starch, and starch is spilled onto the food surface during processing and cooking, causing food to bind with each other. As a result, if it is a cotton product, it is difficult to divide it into small portions for one person or mix it with a soup or sauce when eating. In the case of instant noodles, the parts where the noodles are bound are hardly released in hot water. In addition, in the case of a rice product, the fried rice is not roasted uniformly, there is a problem that the rice grains are crushed in the rice ball forming machine. This problem leads to a decrease in production efficiency and an increase in cost, and also to the result that the finished food is difficult to eat at the time of eating and the taste decreases.

As a conventional method of removing the binding property between these foods and improving the loosening property, there is a method of mixing fats and oils or emulsified fats and oils (Patent Document 1). The problem of oil in the broth occurs during meals, so it can not be used for noodles such as noodles, buckwheat noodles, and udon noodles. In addition, a method of adding sucrose fatty acid ester having high HLB (Patent Document 2), a method of adding an organic acid (Patent Document 3), a method of processing while applying mechanical vibration, and a water-soluble hemicellulose Although there is a method of using hemicellulose (patent document 4) or the like, there is a problem in that sufficient loosening property cannot be obtained, and when the emulsifier is used alone, the texture becomes poor.

Although lecithin is generally known to impart an annealing effect, it is a material that is difficult to be used in combination as a formulation because of its high reactivity with other materials. For example, when water-soluble hemicellulose is used in combination with lecithin in order to improve the loosening property, there is a problem of aggregation by interaction (Patent Document 5).

Japanese Patent Laid-Open No. 3-175940 JP-A-60-8103 Japanese Patent Laid-Open No. 61-181350 Japanese Patent Laid-Open No. 6-121647 Japanese Patent Laid-Open No. 2004-222550

An object of the present invention is to provide a loosening improving agent for suppressing a quality deterioration such as poor loosening in storage and efficiently producing a delicious cereal processed food, and a cereal processed food using the loosening improving agent. Specifically, it was an object to formulate in a solution state without agglomerating the water-soluble hemicellulose and lecithin having a strong loosening effect and to use as a loosening improver.

In view of the above problems, the present inventors have intensively studied, and as a result, an annealing improving agent for grain processed foods using a polyglycerin fatty acid ester having a glycerin polymerization degree of 4 or more in addition to a water-soluble hemicellulose and lecithin is in solution. It has been found that it is possible to improve the loosening property of the grain-processed food by adding no loosening agent and adding the loosening improver, and have completed the present invention.

That is, the present invention,

(1) a loosening agent for processed cereals, comprising a polyglycerol fatty acid ester having a polymerization degree of 4 or more of (A) water-soluble hemicellulose, (B) lecithin, and (C) glycerol,

(2) the loosening improving agent for grain processed foods as described in (1) in which a water-soluble hemicellulose originates from a legume;

(3) Cereal processed foods to which the loosening improver according to (1) or (2) is added or surface treated with the above loosening improver;

(4) The addition amount of the annealing improver according to (1) or (2) is 0.01 to 20% by weight as (A) water-soluble hemicellulose, 0.001 to 5% by weight as (B) lecithin, and (C) glycerin The processed food according to (3), wherein the degree of polymerization is 4 or more and the polyglycerol fatty acid ester is 0.001 to 5% by weight.

to be.

According to the present invention, the loosening property of processed foods such as noodles and rice can be improved, and the binding of cotton wire and rice grains can be significantly suppressed. In addition, the processed grains to which the annealing improving agent of this invention is added are retained even after 1 day refrigeration, for example, and binding of rice grains and cotton wires is suppressed remarkably. Moreover, although this annealing improving agent contains water-soluble hemicellulose and lecithin as a component, it uses together the polyglycerol fatty acid ester whose polymerization degree of glycerin is 4 or more, and it becomes good not to aggregate in a solution state.

(Grain processed foods)

In the present invention, the grain processed food refers to a food obtained by primarily processing or again secondary processing of cereal foods (rice, wheat, barley, blood, crude, etc.). Primary processed foods include rice, barley rice, millet rice cake, dried noodles, raw noodles, and pasta. Secondary processed foods are foods prepared from primary processed foods such as rice balls, There are sushi, pilaf, fried rice, rice cooked with meat, fish, vegetables, etc., bibimbap, buckwheat noodles, udon noodles, Chinese noodles, pasta, somen noodles, and instant noodles.

These grain-processed foods include processed products at home, as well as end-product processed foods intended for immediate eating, and semi-finished products that require cooking at the time of eating, and are prepared by methods such as room temperature, refrigeration, freezing, and ice temperature. This includes foods on the market.

(Loosening improver)

The annealing improver of the present invention contains a polyglycerol fatty acid ester having a degree of polymerization of 4 or more in water-soluble hemicellulose, lecithin, and glycerin.

(Water soluble hemicellulose)

Water-soluble hemicellulose is obtained by using flow seeds (palms, palms, corn, cottonseeds, etc.) or cereals (rice, wheat, etc.) or beans (soybeans, red beans, peas, etc.) as raw materials. From the standpoint of solubility and industrial aspect, in the present invention, those derived from soybeans, particularly soybeans or peas, and those derived from cotyledons are preferred.

The water-soluble hemicellulose can be obtained by a method of extracting water or extracting hot water from a raw material containing hemicellulose, a method of extracting by heating under acid or alkaline conditions, a method of extracting by enzymatic decomposition, and the like. The preferable example of the water-soluble hemicellulose manufacturing method is as follows. These raw materials are thermally decomposed under acidic to alkaline conditions, preferably at a pH near the isoelectric point of the protein, preferably at least 80 ° C and at most 130 ° C, more preferably at least 100 ° C and at most 130 ° C. Water-soluble fractions are fractionated by centrifugation or the like, and then dried as it is, or dried by removing, for example, hydrophobic substances or low molecular substances by activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment. You can get it.

(lecithin)

The lecithin used in the present invention may include phospholipid as a main component, and is generally modified soybean lecithin, egg yolk lecithin, and modified lecithin such as fractional lecithin or enzyme-lysed lysolecithin. ) Can be exemplified. Among them, preferably, fractional lecithin, and powdered lecithin from which oil components are removed.

(Polyglycerin fatty acid ester)

The polyglycerol fatty acid ester having a degree of polymerization of 4 or more glycerin used in the present invention is not particularly limited in the fatty acid composition and the number of fatty acids. However, since the HLB is 9 or more, it exhibits a high annealing effect.

(Addition amount)

In water-soluble hemicellulose, the compounding quantity in this loosening improving agent is an addition amount of water-soluble hemicellulose with respect to a grain processed food, Preferably it is mix | blended so that it may become 0.01 to 20 weight%, More preferably, it is 0.05 to 5 weight%. In the lecithin, the compounding amount in the present annealing modifier is an amount of lecithin added to the grain processed food, preferably 0.001 to 5% by weight, more preferably 0.005 to 2% by weight. In addition, in the polyglycerol fatty acid ester having a degree of polymerization of glycerin of 4 or more, the compounding amount in the release agent is an amount of polyglycerol fatty acid ester having a degree of polymerization of 4 or more glycerin to cereal foods, preferably 0.001 to 5% by weight, more preferably. Preferably it is 0.005-2 weight%. In either case, when the addition amount is too small, sufficient loosening property may not be imparted to the grain processed food, and when too large, the flavor of the grain processed food may be changed.

The blending ratio of the polyglycerol fatty acid ester having a polymerization degree of lecithin and glycerin in the present annealing modifier of 4 or more is not limited by this example because it is greatly influenced by the type and blending amount of other raw materials, but the degree of polymerization of glycerin to lecithin 1 is not limited by this example. The polyglycerol fatty acid ester of 4 or more is preferably 0.01 or more, more preferably 0.1 or more, even more preferably 0.5 or more. When the ratio of the polyglycerol fatty acid ester whose polymerization degree of glycerin to lecithin is 4 or more is too low, aggregation of a solution may arise. Although an upper limit in particular is not restrict | limited, It is suitable to use within said range from a cost and a flavor point.

The form of this loosening improving agent is not specifically limited. For example, a polyglycerol fatty acid ester having a degree of polymerization of water-soluble hemicellulose, lecithin, and glycerin in water of 4 or more, a state of a liquid or paste in which other subsidiary agents are dissolved, or in the form of a powder in which these compounds are mixed, or a mixture thereof. The granulated granules can be illustrated.

(Other additives)

Although it is essential to mix | blend the polyglycerol fatty acid ester whose polymerization degree of water-soluble hemicellulose, lecithin, and glycerol is 4 or more with this loosening improving agent, it can be used together with other additives suitably. Other additives include oils such as monoglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, stearoyl lactate, polysorbate, emulsifiers, or tocopherols, which are common animal or vegetable fats and fat-soluble vitamins. ), Glucose, fructose and other monosaccharides, sucrose, sucrose, maltose, lactose, lactose, maltotriose, trehalose, stachyose ), Sugars such as maltotetraose and sugar alcohols, dextrins, hearing, agar, carrageenan, percelleran, tamarind seed polysaccharides, tamarind 種子 多 糖類, tara gum ), Karaya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, Ghatti gum, locust bean gum, pullulan, gellan gum, gum arabic, hyaluronic acid, cyclodextrin, chitosan, carboxymethyl cellulose (CMC), alginic acid propylene glycol ester, processed starch Polysaccharides such as various starches, hydrolysates of these polysaccharides, albumin such as gelatine and whey, sodium caseinate, soluble collagen, egg white, egg yolk powder, soy protein, Salts, such as a calcium strengthening agent, pH adjusters, such as sodium acetate, are mentioned.

This annealing modifier can be distributed and sold not only in the powder state but also in an emulsified state or suspended state with fats and oils, or in a solution added to an organic acid solution such as acetic acid to a solution such as water or saline.

(Addition method and surface treatment method)

Although the method of adding this loosening improving agent to a grain processed food, or the method of surface-treating a grain processed food with this unwinding improving agent, there are a following method. As a method of adding this loosening improving agent to a grain processed food, (1) When making a processed rice, it adds this loosening improving agent to rice and cooks it. And the rice is processed again. (2) When blanching noodles or pasta, the method of adding and adding a loosening improver previously seen to water or hot water, etc. can be illustrated. In addition, as a method of surface-treating cereal processed foods with the present annealing agent, (1) A surface treatment is performed by sticking an aqueous solution of the annealing improving agent to rice, boiled noodles or pasta after cooking and cooking. (2) Spray the steamed rice, boiled noodles or pasta with an aqueous solution of this loosening agent. (3) Dissolve this loosening improver in pre-seasoned liquor and apply it to pasta, noodles or rice and surface treatment. (4) The present method can be exemplified by mixing the loosening agent with a powder seasoning and coating the surface with rice, pasta, and noodles. These methods are selected according to individual food characteristics such as production line and sales form.

The grain processed foods, such as noodles and rice, obtained by the method of adding this loosening improver to a grain processed food, or the method of surface-treating a grain processed food with this loosening improver, have favorable loosening property. Therefore, the grain processed foods obtained by the present invention can be very easy to eat and delicious. For example, the loosening property is maintained even after refrigeration for 1 day after preparation, and binding of rice grains and cotton wires is remarkably suppressed. Furthermore, by providing good loosening property, it is equipped with the outstanding processing suitability, such as being easy to mix and not crushed in manufacture of a grain processed food.

<Examples>

Hereinafter, the present invention will be described again with reference to Examples, but the present invention is not limited to these examples. In addition, both part and% in an Example mean a basis of weight.

In the Example shown below, as a water-soluble hemicellulose, the water-soluble soybean hemicellulose derived from the soybean marketed by "Soya Five-S" (made by Fujisei Oil Co., Ltd.) was used.

(Evaluation method of loosening of cotton)

The loosening property of cotton was evaluated about each loosening improver.

First, 600 g of strong powder, 400 g of buckwheat flour, 10 g of salt, and 300 g of water were mixed, mixed for 15 minutes by a mixer, and rolled and cut in the usual manner (cutting edge # 22, edge thickness of 1.3 mm). The noodles were boiled in boiling water for 3 minutes and then rinsed with running water for 30 seconds to obtain boiled noodles. Next, each loosening improver was sprayed uniformly 6 g per 200 g of boiled cotton, filled and sealed in a container, and evaluated for unwinding after 10 days of cold storage by panelists. Each panelist evaluated 1-5 points according to the criteria of Table 1, and made the average point the loosening property evaluation. When the average point was 4 or more, it was judged that the loosening property was good.

(Evaluation method of the presence or absence of aggregation)

After preparing various loosening improvers, the presence or absence of aggregation after 6 hours was visually confirmed. (Circle) and the thing which can be easily disperse | distributed although it settled, evaluated that there existed the aggregation which cannot be disperse | distributed easily by x.

(Evaluation Effect) (Example 1, Comparative Examples 1 to 5)

Based on the formulation of Table 2, water-soluble soybean hemicellulose, lecithin, and polyglycerin fatty acid ester were dispersed in warm water, dissolved at 15C for 15 minutes to prepare annealing modifiers A to E. About each, the presence or absence of aggregation and the loosening property of cotton were evaluated. As the lecithin, Sunsoft Q-12S (manufactured by Daiyo Chemical Co., Ltd., HLB = 15.5, the degree of polymerization of glycerin = 10) was used as SLP-white (manufactured by Tsuji Corporation) and polyglycerin fatty acid ester.

As shown in Table 2, the annealing modifier using water-soluble soybean hemicellulose, lecithin, and polyglycerin fatty acid ester in combination was good without aggregation. Moreover, the loosening property of the surface was also good, with four or more points, and the loosening property was greatly improved as compared with Comparative Examples 1-5. In Comparative Example 4, in which only water-soluble soy hemicellulose and lecithin were used in combination, agglomeration occurred and the unwinding property of the noodles could not be evaluated.

(Polyglycerin fatty acid ester study) (Examples 2-5, Comparative Examples 6-7)

Based on the mixing | blending of Table 3, the polyglycerol fatty acid ester from which the degree of polymerization of water-soluble soybean hemicellulose, lecithin, and glycerol was added to water, and it melt | dissolved at 70 degreeC for 15 minutes, and prepared the annealing improvers F-K. According to Example 1, the presence or absence of aggregation and the loosening property of the cotton were evaluated.

As shown in Table 3, the annealing modifier using a polyglycerol fatty acid ester having a polymerization degree of 4 or more in water-soluble soybean hemicellulose, lecithin and glycerin was good without aggregation. Moreover, the loosening property of the cotton was also 4 points or more, which brought a good result. The loosening modifiers F and G could not evaluate the loosening property of the cotton due to the aggregation of the solution.

(Addition amount examination) (Examples 6-9)

Based on the combination of Table 4, the addition amount of lecithin and polyglycerol fatty acid ester was changed, and the annealing improvers L-O were prepared. As the lecithin, Sunsoft Q-12S (manufactured by Daiyo Chemical Co., Ltd., HLB = 15.5, the degree of polymerization of glycerin = 10) was used as SLP-white (manufactured by Tsuji Corporation) and polyglycerin fatty acid ester. According to Example 1, the presence or absence of aggregation and the loosening property of the cotton were evaluated.

As shown in Table 4, the loosening modifiers of Examples 6 to 9 were good without causing aggregation. Moreover, evaluation of the loosening property of the surface which added each loosening improving agent also showed a favorable result with four or more points.

Evaluation of Unwindability of Rice (Examples 10 to 11 and Comparative Example 8)

Rice was cooked using the household rice cooker by the combination shown in Table 5. To the cooked rice, water or loosening modifier E was added according to Table 5, mixed until uniform, and left to cool to room temperature. The loosening property of the rice was evaluated in three stages: ○: loosening, Δ: poorly loosening, ×: loosening.

As in the result of Table 5, the loosening property was also good in the rice (Example 10) to which the present unwinding agent was added at the time of cooking and the rice (Example 11) surface-treated with the uncooked rice improving agent.

Claims (4)

(A) Water-soluble hemicellulose, (B) Lecithin, (C) Glycerin for grain processed foods comprising a polyglycerin fatty acid ester having a degree of polymerization of 4 or more Improver.
The method of claim 1,
A loosening improving agent for grain processed foods, in which water-soluble hemicellulose is derived from legumes.
The grain-processed food which added the annealing improver of Claim 1 or 2, or surface-treated with the said loosening improver.
The method of claim 3,
The addition amount of the annealing improver according to claim 1 or 2 is 0.01 to 20% by weight as (A) water-soluble hemicellulose, 0.001 to 5% by weight as (B) lecithin, and (C) the degree of polymerization of glycerin to the processed foods. The grain processed food which is 0.001 to 5 weight% as above polyglycerol fatty acid ester.