KR20230156913A - Manufacturing method of loosening agent for processed grain foods with excellent workability - Google Patents

Abstract

The purpose of the present invention is to provide a loosening agent that suppresses foaming during dissolution and improves the loosening properties of processed grain foods. A composition containing water-soluble soybean polysaccharides having a molecular weight of 3,000 to 15,000 of a certain amount or less, (A) 0.1 to 50% by weight of phospholipids per solid, and (B) 33 to 100% by weight of fatty acids of triglycerides having 6 to 10 carbon atoms. It was found that by granulating edible fats and oils, which are medium chain fatty acids, as a raw material, foaming during dissolution is suppressed and a loosening agent that improves the loosening properties of processed grain foods can be produced.

Description

Manufacturing method of loosening agent for processed grain foods with excellent workability

The present invention relates to a method for manufacturing a loosening agent with good workability.

Recently, the demand for ready-made food has been increasing, and in particular, starch foods such as noodles and rice are mass-cooked in dedicated factories and sold through channels such as convenience stores and supermarkets, making them available to many consumers. In these distributed and commercially processed foods, what is particularly problematic is the convenience of processing and quality deterioration over time.

When starch-containing foods such as noodles and rice are processed and cooked, starch leaks out onto the surface of the food and causes the foods to stick together. As a result, if it is a noodle product, it becomes difficult to divide it into small portions or mix it with soup or sauce at a meal due to the adhesion of the noodles to each other. In the case of instant noodles, the part where the noodles are bound does not loosen easily in hot water. Additionally, in the case of rice products, the whole product is not fried uniformly, and the rice grains are sometimes crushed in the rice ball molding machine. These problems result in a decrease in production efficiency and an increase in cost, and also result in the finished food being difficult to eat at meals and not being tasty.

A conventional technique for eliminating the binding between foods and improving the loosening property is the use of water-soluble hemicellulose. Specifically, it is a food mainly composed of one or more of grain flour, starch, and natural polysaccharides with gelling ability, Food characterized by being coated with a solution containing at least one of gum arabic, pullulan, or water-soluble soybean polysaccharide (Patent Document 1), a loosening improver obtained by emulsifying a mixture containing fats and oils, thickening polysaccharides, and water-soluble hemicellulose (Patent Document 2), etc.

Patent Document 1: Japanese Patent Publication No. 9-51764

Patent Document 2: Japanese Patent Publication No. 2005-013135

Patent Document 3: Japanese Patent Publication No. 2000-063402

This type of looseness improving agent containing water-soluble hemicellulose exerts its effect by dispersing it in water, etc., treating the surface of the food, or mixing it directly in the food tissue or in a dispersed state in water, etc. However, distribution in the form of a solution containing a lot of water increases transportation costs and there is a risk of the solution becoming corrupted, so it is preferable to use a dried powder product. However, because water-soluble hemicelluloses have thickening properties and surfactant properties, when they are dissolved by adding them to water, bubbles are likely to be generated, and if excessive, the volume of bubbles becomes larger than that of the aqueous solution, resulting in an increase in the size of the dissolution equipment. there is a problem. Additionally, when “clumped portions” remain among the generated bubbles, it is very difficult to dissolve these “clumped portions.”

In this way, in order to efficiently dissolve poorly soluble water-soluble hemicellulose powder in water, there are conventional methods of stirring under reduced pressure, methods of raising the water temperature or heating during dissolution, or methods of using a centrifugal defoaming type dissolver. However, both require corresponding equipment.

Additionally, there is a technology for granulating water-soluble soybean polysaccharides to improve foaming and solubility (Patent Document 3), but there is room for further improvement.

As mentioned above, in order to demonstrate the functions and properties of water-soluble hemicellulose, it is essential to dissolve or disperse water-soluble hemicellulose in water, but water-soluble hemicellulose powder cannot necessarily be said to have sufficient solubility in water and suppression of foaming. Since there is room for improvement, the current state is not necessarily completely satisfactory in terms of workability.

The purpose of the present invention is to provide a loosening agent that suppresses foaming during dissolution and improves the loosening properties of processed grain foods.

In order to solve the above problems, the inventors conducted intensive studies and found that water-soluble soy polysaccharides with a molecular weight fraction of 3000 to 15000 are below a certain amount, (A) a phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid, and (B) By assembling the triglyceride using a binder solution containing edible fats and oils in which 33 to 100% by weight of the fatty acids are medium-chain fatty acids with 6 to 10 carbon atoms, foaming during dissolution is suppressed and the loosening properties of processed grain foods are improved. It was discovered that a loosening agent can be manufactured, and the problem of the present invention was solved.

That is, the present invention

(1) When a solution containing water-soluble soy polysaccharide containing protein is treated with protease and analyzed by gel filtration, the ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm is A method for producing a loosening agent for processed grain foods with excellent workability, comprising producing water-soluble soy polysaccharide of 30% or less and granulating the powder of the water-soluble soy polysaccharide using the following (A) and (B) as raw materials,

(A) A phospholipid-containing composition containing 0.1 to 50% by weight of phospholipid per solid content,

(B) Edible oils and fats in which 33 to 100% by weight of the fatty acids constituting triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms,

(2) The method for producing a loosening agent for processed grain foods with excellent workability according to (1), wherein the phospholipid-containing composition in (A) contains 0.1 to 45% by weight of phospholipids per solid content,

(3) The amount of water-soluble soy polysaccharide added is 20 to 99.6% by weight per solid content in the loosening agent, the amount of phospholipid-containing composition added is 0.002 to 1.0% by weight per solid content in the loosening agent, and the amount of edible oil added is 0.002 to 1.0% by weight per solid content in the loosening agent. , A method for producing a loosening agent for processed grain foods with excellent workability described in (1), which is 0.1 to 10% by weight per solid content.

(4) The amount of water-soluble soy polysaccharide added is 20 to 99.6% by weight per solid content in the loosening agent, the amount of phospholipid-containing composition added is 0.002 to 1.0% by weight per solid content in the loosening agent, and the amount of edible oil added is 0.002 to 1.0% by weight per solid content in the loosening agent. , Method for producing a loosening agent for processed grain foods with excellent workability described in (2), which is 0.1 to 10% by weight per solid content,

(5) A method for producing processed grain foods, wherein a loosening agent prepared by the manufacturing method described in (1) is added to processed grain foods,

(6) A method for producing processed grain foods, wherein a loosening agent prepared by the manufacturing method described in (2) is added to processed grain foods,

(7) A method for producing processed grain foods, wherein a loosening agent prepared by the manufacturing method described in (3) is added to processed grain foods,

(8) A method for producing processed grain foods, wherein a loosening agent prepared by the manufacturing method described in (4) is added to processed grain foods,

(9) A method for improving the loosening of processed grain foods, comprising adding a loosening agent prepared by the production method described in (1) to processed grain foods.

(10) A method for improving loosening of processed grain foods, comprising adding a loosening agent prepared by the production method described in (2) to processed grain foods,

(11) A method for improving loosening of processed grain foods, comprising adding a loosening agent prepared by the production method described in (3) to processed grain foods,

(12) A method for improving loosening of processed grain foods, comprising adding a loosening agent prepared by the production method described in (4) to processed grain foods,

(13) A loosening agent for processed grain foods with excellent workability, consisting of an assembly containing the following (a) to (c),

(a) A water-soluble soybean polysaccharide whose ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration is 30% or less,

(b) a phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid;

(c) edible oils and fats in which 33 to 100% by weight of the fatty acids constituting triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms;

(14) The mixing amount of the water-soluble soy polysaccharide in (a) in the loosening agent is 20 to 99.6% by weight per solid content, and the mixing amount of the phospholipid-containing composition in (b) in the loosening agent is 0.002 to 1.0% by weight per solid content in terms of phospholipid content. , (c) is a loosening agent for processed grain foods with excellent workability as described in (13), wherein the mixing amount in the edible oil and fat loosening agent is 0.1 to 10% by weight per solid content.

According to the present invention, it is possible to produce a loosening agent that suppresses foaming during dissolution and improves the loosening properties of processed grain foods.

(Method for manufacturing loosening improver)

The loosening agent of the present invention is manufactured as follows.

When a solution containing water-soluble soy polysaccharide containing protein is treated with protease and analyzed by gel filtration, the ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm is 30% or less. It can be produced by preparing water-soluble soy polysaccharide and granulating the water-soluble soy polysaccharide using the following (A) and (B) as raw materials.

(A) A phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid content as acetone-insoluble matter.

(B) Edible oil in which 33 to 100% by weight of the fatty acids that make up triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms.

The loosening improving agent of the present invention suppresses foaming during dissolution and can improve the loosening properties of processed grain foods such as noodles and rice.

(Phospholipid-containing composition)

In the present invention, the phospholipid-containing composition contains 0.1 to 50% by weight of phospholipids per solid content. It is preferably 1.0 to 45% by weight per solid content, more preferably 2.0 to 40% by weight per solid content, and even more preferably 3.0 to 40% by weight per solid content.

In the present invention, the phospholipid content is a value measured by a colorimetric method. That is, phosphorus was colorimetrically quantified using molybdenum blue absorptiometry, and this was expressed as a percentage of phospholipids calculated as stearooleorecithin.

In the present invention, the phospholipid-containing composition also includes the phospholipid itself and a material containing the phospholipid. Examples of the phospholipid-containing composition include those of animal origin or vegetable origin. As for the origin of the phospholipid-containing composition used in the present invention, animal origins include egg yolk and tallow, and vegetable origins include soybean, sunflower, cottonseed, rice, corn, safflower, olive, palm, palm, and rapeseed. and the like, and are not limited to a specific phospholipid composition.

As materials containing phospholipids, those of vegetable origin include, for example, soybean emulsion compositions, oat emulsion compositions, and sunflower oil compositions. Specific examples of soybean emulsion compositions include “KOKURIMU” manufactured by Fuji Oil Co., Ltd. Additionally, examples of animal-derived products include egg yolk oil and the like.

The content of the phospholipid-containing composition in the present loosening agent is preferably 0.002 to 1.0% by weight per solid content, more preferably 0.003 to 1.0% by weight, further preferably 0.003 to 0.9% by weight, and even more preferably It is 0.003~0.8% by weight.

(edible oil)

In the present invention, it is necessary that 33 to 100% by weight of the fatty acids constituting triglycerides in the edible oil be medium chain fatty acids having 6 to 10 carbon atoms. Among the fatty acids constituting triglycerides, fatty acids with 6 to 10 carbon atoms are preferably 50 to 100% by weight, more preferably 75 to 100% by weight.

Edible oils in which 33 to 100% by weight of the fatty acids constituting triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms include, for example, MCT.

The content of the loosening agent in edible oils and fats is preferably 0.1 to 10% by weight, and preferably 0.4 to 9% by weight, per solid content.

(Water-soluble soy polysaccharide whose ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration is 30% or less)

By using a water-soluble soy polysaccharide having a ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 of 30% or less to the total peak area when analyzed by gel filtration of the present invention, when producing a loosening agent, air bubbles (at the time of dissolution) are used. It is possible to suppress 起泡. The ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area when analyzed by gel filtration is preferably 28% or less.

(Gel filtration analysis conditions)

The analysis conditions for gel filtration in the present invention are as follows.

Gel filtration chromatography conditions are not particularly limited, but molecular weight distribution can be measured, for example, by the following method. Gel filtration chromatography preferably uses HPLC. Typical measurement conditions are shown below, but conditions that allow the molecular weight distribution to be measured with the same degree of precision and accuracy as the conditions shown below can also be adopted.

○Measurement conditions

Column: Used by connecting HPLC column TSK gel G3000PWXL (ϕ7.2 mmХ30 cm) and TSK gel G2000PWXL (ϕ7.2 mmХ30 cm) manufactured by TOSOH CORPORATION.

Eluent: 1% SDS 1.17% NaCl 50 mM phosphate buffer (pH 7.0)

Sample sample: Dissolve to 1% by weight in the eluent, filter through a 0.45 μm filter, and apply to the column.

Column temperature: 40℃

Flow rate: 0.4 ml/min

Detection: Wavelength 220 nm

Molecular weight markers: Thyroglobulin, γ-globulin, Albumin, Peroxidase, Myoglobin, Cytchrome C, Insulin, Reduced Glutathione, and p-aminobenzoic acid are used.

(Method for producing water-soluble soy polysaccharide in which the ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration is 30% or less)

The ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration for the water-soluble soy polysaccharide of the present invention may be 30% or less, and the water-soluble soy polysaccharide may be The product that was reacted with protease during the manufacturing process can be used as is, and the ratio of the peak area of the fraction with a molecular weight of 3,000 to 15,000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration can be kept to 30% or less. To the extent possible, it can also be obtained by mixing water-soluble soy polysaccharide not reacted with protease with water-soluble soy polysaccharide reacted with protease in the manufacturing process.

(Method for producing water-soluble soy polysaccharide)

As a soybean-derived raw material for water-soluble soybean polysaccharides, okara or defatted soybeans, which are generated as by-products when producing tofu or isolated soy protein, etc., can be used.

When using okara as a raw material, it is preferable to use okara generated as a by-product in the process of producing isolated soy protein. Raw materials such as okara and defatted soybeans can be used individually or in combination.

A preferred example of a method for producing water-soluble soy polysaccharide is as follows. Raw materials such as okara are adjusted to pH 3 to 7, more preferably pH 3 to 7, more preferably pH 4 to 6.5, preferably 80°C to 130°C, more preferably 100°C to 130°C. Below, the slurry is obtained by heating and decomposing under conditions of generally 30 to 240 minutes, preferably 60 to 210 minutes.

The slurry is separated into solid and liquid by centrifugation or the like to obtain a solution containing water-soluble soy polysaccharide. The water-soluble soybean polysaccharide contains approximately 0.1 to 13% by weight of protein. When a solution containing water-soluble soy polysaccharide containing this protein was treated with protease and analyzed by gel filtration, the ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm was 30%. As follows, water-soluble soy polysaccharide can be obtained by drying as is, or by, for example, treating activated carbon, resin adsorption, or ethanol precipitation to remove hydrophobic substances or low molecular substances and drying. In the production process of water-soluble soy polysaccharide, heat sterilization such as VTIS can be performed if necessary.

(Protease treatment)

Enzymes that decompose proteins can include protease, peptidase, etc., and specifically, it is possible to use either endo or exo type such as pepsin, trypsin, papain, subtilisin, bromelain, etc. Each may be used alone or in combination. For example, FoodProAlkalineProtease (manufactured by Danisco Japan Ltd.), Alcalase (manufactured by Novozymes), Protease P "Amano" 3G (Amano Enzyme Co., Ltd.) Enzyme inc. products) etc. can be used. Therefore, in order to decompose proteins, it is sufficient to use these enzymes and carry out the process under the optimal conditions (temperature, pH, time).

The pH during the enzyme reaction is preferably pH 6 to 10, more preferably pH 7 to 9, the reaction temperature is preferably 30 to 80°C, more preferably 40 to 70°C, and the reaction time is preferably is 10 to 120 minutes, more preferably 20 to 90 minutes.

(assembly)

The dissolution improving agent of the present invention is a water-soluble soybean polysaccharide having a ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 of 30% or less to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration, and the following (A) and (B) as raw materials and granulated.

(A) A phospholipid-containing composition containing 0.1 to 50% by weight of phospholipid per solid content.

(B) Edible oil in which 33 to 100% by weight of the fatty acids that make up triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms.

As a granulation method, a binder liquid is sprayed on the powder of water-soluble soy polysaccharide, such as the fluidized bed granulation method, the fluidized bed multi-functional granulation method, the spray dry granulation method, the rolling granulation method, and the stirred granulation method, and the binder liquid component is coated on the powder. can be mentioned. Among them, the fluidized bed assembly method of assembling by spraying a binder liquid can be preferably used. Examples of the fluidized bed granulator include the “flow coater” manufactured by Freund Corporation.

As a powder raw material during granulation, in addition to the water-soluble soy polysaccharide used in the present invention, excipients such as dextrin can be used. The mixing amount when using an excipient is not particularly limited, but is preferably in the range of water-soluble soy polysaccharide:excipient used in the present invention = 5:95 to 95:5, more preferably 10:90 to 90:10. , more preferably 20:80 to 80:20.

The following aspects can be cited as a fluidized bed granulation method in which granulation is performed by spraying a binder liquid.

(1) Dissolving raw materials containing a phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid content in a solvent such as water, and edible oils and fats in which 33 to 100% by weight of the fatty acids constituting triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms. Alternatively, a method of granulating by spraying a suspended binder solution onto water-soluble soybean polysaccharide, (2) a binder solution obtained by dissolving or suspending a raw material containing a phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid content in a solvent such as water; , a method of granulating by spraying a mixture of water-soluble soybean polysaccharide and edible oils in which 33 to 100% by weight of the fatty acids comprising triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms, (3) 33% by weight of the fatty acids comprising triglycerides in a solvent such as water A binder solution obtained by dissolving or suspending raw materials containing edible oils, of which ~100% by weight is medium-chain fatty acids with 6 to 10 carbon atoms, is mixed with a phospholipid-containing composition containing 0.1 to 50% by weight of water-soluble soy polysaccharide and phospholipids per solid. A method of granulating by spraying, (4) a phospholipid-containing composition containing 0.1 to 50% by weight of water-soluble soybean polysaccharide and phospholipid per solid content in a solvent such as water, and 33 to 100% by weight of the fatty acids comprising triglycerides having 6 to 10 carbon atoms. A method of granulating by spraying a mixture of edible oils, which are medium chain fatty acids, may be included.

Among these, (1) a phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid in a solvent such as water, and edible oils and fats in which 33 to 100% by weight of the fatty acids constituting triglycerides are medium chain fatty acids with 6 to 10 carbon atoms; A preferred method is to granulate by spraying a binder solution in which raw materials are dissolved or suspended onto water-soluble soy polysaccharide.

In the present invention, the powder particle size of the obtained loosening agent is not particularly limited as long as it is coated with a binder liquid, but the average particle size is preferably within the range of 150 to 500 μm. The workability improvement effect is obtained even if the assembled products are crushed and finely divided by friction, etc., but on the contrary, if unassembled fine powder remains in the assembled product, the improvement effect is reduced, so the manufacturing method of the present invention In the granulation conditions, it is preferable that the water-soluble polysaccharide and the components contained in the binder liquid are evenly attached to the water-soluble polysaccharide powder to be granulated.

Emulsifiers, dextrins, starches, thickeners, stabilizers, acidulants, etc. can be added to the binder solution as needed, to the extent that they do not affect the effect of the present invention.

The disentangling agent of the present invention is (a) a water-soluble soy polysaccharide whose ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration is 30% or less, (b) A phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid content, (c) a granulated product containing edible oils in which 33 to 100% by weight of the fatty acids constituting triglycerides are medium chain fatty acids with 6 to 10 carbon atoms. .

The mixing amount of the water-soluble soy polysaccharide (a) in the loosening agent is preferably 20 to 99.6% by weight per solid content, and more preferably 40 to 99.5% by weight. In addition, the mixing amount of the phospholipid-containing composition (b) in the loosening agent is preferably 0.002 to 1.0% by weight per solid content as the phospholipid content, and more preferably 0.003 to 1.0% by weight. Additionally, the mixing amount of the edible oil and fat (c) in the loosening agent is preferably 0.1 to 10% by weight, and preferably 0.4 to 9% by weight, per solid content.

The loosening agent of the present invention can improve the loosening properties of processed grain foods by adding it to or surface-treating processed grain foods.

Processed grain foods refer to foods that have undergone primary processing or additional secondary processing of grain foods (rice, wheat, barley, wheat, millet, etc.). Primary processed foods include rice, barley, millet rice cake, dried noodles, raw noodles, pasta, etc., and secondary processed foods include foods that are recooked from primary processed foods, such as rice balls, sushi, pilaf, fried rice, pot rice, and bibimbap. , buckwheat noodles, udon, Chinese noodles, pasta, somen, instant noodles, etc.

The amount of this loosening agent added to processed grain foods varies depending on the type and mix of processed grain foods, but is preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight, based on the weight of powder such as wheat flour. It is exemplified.

(Adding method and surface treatment method)

The method of adding this loosening improver to processed grain foods or the method of surface treating grain processed foods with this loosening improver is not particularly limited, but includes the following methods. As a method of adding the original loosening improver to processed grain foods, (1) when making processed rice, the original loosening improver is added to the rice and cooked. Additionally, the rice is further processed. (2) Examples include adding a loosening agent to the water or hot water used to blanch noodles or pasta.

Additionally, as a method of surface treating processed grain foods with this loosening agent, (1) after cooking, boiled rice, parboiled noodles, or pasta are treated with an aqueous solution of this loosening agent. (2) Spray the aqueous solution of this loosening agent on cooked rice, parboiled noodles, or pasta. (3) Dissolve this loosening agent in the seasoning liquid in advance and apply it to pasta, noodles, or rice to treat the surface. (4) This loosening agent is mixed with powdered seasoning and applied to rice, pasta, and noodles to treat the surface. Methods such as these can be exemplified. These methods are selected depending on the individual food characteristics, such as production line and sales format.

Example

Examples are described below. In addition, parts and % in examples shall mean weight basis unless otherwise specified.

(Preparation Example 1) Preparation of water-soluble soy polysaccharide in which the ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration is 30% or less.

The okara obtained in the manufacturing process of isolated soy protein was used as a raw material, water-added to a solid content of 6%, the pH was adjusted to 6 using hydrochloric acid, and heat-extracted at 120°C for 90 minutes. The pH of the extract after extraction was 5. Afterwards, a solution containing water-soluble soy polysaccharide containing protein was obtained by centrifugation (8000 rom, 30 minutes).

The pH of the solution containing the water-soluble soy polysaccharide was adjusted to pH 8 using sodium hydroxide, and 0.1% of protease (FoodProAlkaline Protease, manufactured by Danisco Japan Co., Ltd.) was added based on the solid content of the solution containing the water-soluble soy polysaccharide. Then, the enzyme treatment solution was obtained by reacting at a reaction temperature of 50°C for 30 minutes. The enzyme-treated solution was desalted by electrodialysis and then freeze-dried to obtain water-soluble soy polysaccharide.

When this water-soluble soy polysaccharide was analyzed by gel filtration, the ratio of the peak area of the fraction with a molecular weight of 3,000 to 15,000 to the total peak area detected at a wavelength of 220 nm was measured and found to be 16.7%.

(Examples 1 to 9, Comparative Examples 1 to 10)

According to the formulations shown in Tables 2 and 3, the binder liquid was sprayed on the water-soluble soybean polysaccharide obtained in Production Example 1 and the fluidized bed was assembled (flow coater FLO-5 type, Freund Sangyo Co., Ltd.), and the intake air temperature was 70°C. , the binder liquid was assembled at a spray pressure of 3.0 kg/cm ² to obtain a loosening agent.

In addition, as a phospholipid-containing composition containing 0.1 to 50% of phospholipids per solid content, a soybean emulsion composition (Fuji Seiyu Co., Ltd. product, brand name: Kokuri radish, solid content = 19%, phospholipid content = 0.78% in product solution, per solid content) 4.1%), egg yolk oil (Egg Yolk Lecithin PL-30S, Kewpie Corporation product, phospholipid content = 38% per solid) was used. In addition, 33 to 100% of the fatty acids that make up triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms. MCT (MCT-64C, Fuji Seiyu Co., Ltd. product, medium-chain fatty acids with 6 to 10 carbon atoms are the fatty acids that make up triglycerides. 100%) was used.

In addition, Soya Five-S-LA200 and fractionated palm oil manufactured by Fuji Seiyu Co., Ltd. were used. Additionally, dextrin (Matsutani Chemical Industry Co., Ltd., brand name: TK-16) was used as an excipient.

The loosening agents obtained in each Example and Comparative Example were evaluated for foaming when dissolved in water, based on the “foaming evaluation method” shown below. The evaluation results of Examples 1 to 9 are shown in Table 2, and the evaluation results of Comparative Examples 1 to 10 are shown in Table 3.

(Foaming evaluation method)

1. Add 95 g of ion-exchanged water and 5 g of each loosening agent to a 200 ml beaker.

2. Evaluate foaming immediately after stirring for 10 minutes at 1500 rpm with an octagon rotor of 38 mmХϕ8 mm.

(evaluation)

Х: The entire solution becomes almost foamy.

△: The volumes of the solution and the foam are the same.

○: Almost no foam.

If the evaluation was ○, it was judged as passing.

(evaluation of loosening properties)

For each loosening agent, evaluation of loosening properties was performed using noodles as a processed grain food.

First, mix 600 g of semi-strong flour, 400 g of buckwheat flour, 10 g of table salt, and 350 g of water, knead in a mixer for 15 minutes, and then roll and cut according to the usual method (cutting blade #22 square, noodle string thickness 1.3 mm). The noodles obtained through this process were blanched in boiling water for 2 minutes and washed with running water for 30 seconds to obtain blanched noodles. Next, a 10% aqueous solution of each loosening agent was prepared, 10 g per 200 g of boiled noodles was uniformly sprayed, filled and sealed in a container, and the loosening properties after refrigerated storage for 1 day were evaluated by 10 panelists. Each panelist rated the score from 1 to 5 based on the criteria in Table 1, and the average score was used as the dissolvability evaluation. If the average score was 4.0 points or higher, the loosening properties were judged to be good.

The evaluation results of Examples 1 to 9 are shown in Table 2, and the evaluation results of Comparative Examples 1 to 10 are shown in Table 3.

The loosening agents of Examples 1 to 9 were good because foaming during dissolution was suppressed. Additionally, the loosening properties were good. On the other hand, as in the comparative example, if a phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid content and an edible oil in which 33 to 100% by weight of the fatty acids constituting triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms are not mixed, the It was disqualified due to firing.

(Examples 10 to 11, Comparative Examples 11 to 13) Effect of difference in content of fractions with molecular weights of 3,000 to 15,000 of water-soluble soy polysaccharide

Soya Five-S-LA200 was mixed with the water-soluble soy polysaccharide obtained in Preparation Example 1 to obtain water-soluble soy polysaccharides having a molecular weight fraction of 57.7%, 47.4%, 37.2%, 26.9%, and 16.7%.

According to the formulation shown in Table 4, the binder liquid is sprayed on each water-soluble soy polysaccharide and the fluidized bed is assembled (flow coater FLO-5 type, Freund Sangyo Co., Ltd.), the intake temperature is 70°C, and the binder liquid spray pressure is was assembled at 3.0 kg/cm ² to obtain an annealing agent.

These loosening agents were evaluated in the same manner as in Example 1. The results are shown in Table 4.

As shown in the results in Table 4, Example 10 using a water-soluble soy polysaccharide in which the ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration is 30% or less. In No. 11, foaming during dissolution was suppressed, and the evaluation of loosening properties was also good.

Claims (14)

When a solution containing water-soluble soy polysaccharide containing protein is treated with protease and analyzed by gel filtration, the ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm is 30% or less. A method for producing a loosening agent for processed grain foods with excellent workability, comprising producing water-soluble soy polysaccharide and granulating the powder of the water-soluble soy polysaccharide using the following (A) and (B) as raw materials:
(A) A phospholipid-containing composition containing 0.1 to 50% by weight of phospholipid per solid content,
(B) Edible oil in which 33 to 100% by weight of the fatty acids that make up triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms. The method for producing a loosening agent for processed grain foods with excellent workability according to claim 1, wherein the phospholipid-containing composition (A) contains 0.1 to 45% by weight of phospholipids per solid content. The method of claim 1, wherein the amount of water-soluble soy polysaccharide added is 20 to 99.6% by weight per solid content in the loosening agent, the amount of phospholipid-containing composition added is 0.002 to 1.0% by weight per solid content in the loosening agent, and the amount of edible oil added is 0.002 to 1.0% by weight per solid content in the loosening agent. Method for producing a loosening agent for processed grain foods with excellent workability, which is 0.1 to 10% by weight per solid content among loosening agents. The method of claim 2, wherein the amount of water-soluble soy polysaccharide added is 20 to 99.6% by weight per solid content in the loosening agent, the amount of phospholipid-containing composition added is 0.002 to 1.0% by weight per solid content in the loosening agent, and the amount of edible oil added is 0.002 to 1.0% by weight per solid content in the loosening agent. Method for producing a loosening agent for processed grain foods with excellent workability, which is 0.1 to 10% by weight per solid content among loosening agents. A method for producing processed grain foods, comprising adding a loosening agent manufactured by the manufacturing method according to claim 1 to processed grain foods. A method for producing a processed grain food, comprising adding a loosening agent manufactured by the production method according to claim 2 to the processed grain food. A method for producing a processed grain food, comprising adding a loosening agent manufactured by the production method according to claim 3 to the processed grain food. A method for producing a processed grain food, comprising adding a loosening agent manufactured by the production method according to claim 4 to the processed grain food. A method for improving the loosening of processed grain foods, comprising adding a loosening agent manufactured by the production method according to claim 1 to processed grain foods. A method for improving the loosening of processed grain foods, comprising adding a loosening agent manufactured by the production method according to claim 2 to processed grain foods. A method for improving the loosening of processed grain foods, comprising adding a loosening agent manufactured by the production method according to claim 3 to processed grain foods. A method for improving the loosening of processed grain foods, comprising adding a loosening agent manufactured by the production method according to claim 4 to processed grain foods. A loosening agent for processed grain foods with excellent workability consisting of an assembly comprising the following (a) to (c):
(a) A water-soluble soy polysaccharide whose ratio of the peak area of the fraction with a molecular weight of 3000 to 15000 to the total peak area detected at a wavelength of 220 nm when analyzed by gel filtration is 30% or less,
(b) a phospholipid-containing composition containing 0.1 to 50% by weight of phospholipids per solid;
(c) Edible oil in which 33 to 100% by weight of the fatty acids that make up triglycerides are medium-chain fatty acids with 6 to 10 carbon atoms. The method of claim 13, wherein the amount of the water-soluble soy polysaccharide in (a) in the loosening agent is 20 to 99.6% by weight per solid content, and the amount of the phospholipid-containing composition in (b) in the loosening agent is 0.002 to 1.0% by weight per solid content in terms of phospholipid content. % by weight, and the blending amount in the edible fat and oil loosening agent (c) is 0.1 to 10% by weight per solid content. A loosening agent for processed grain foods with excellent workability.