TW201233338A - Quality-improving agent for starch-containing food and starch-containing food with improved quality - Google Patents

Quality-improving agent for starch-containing food and starch-containing food with improved quality Download PDF

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TW201233338A
TW201233338A TW101101380A TW101101380A TW201233338A TW 201233338 A TW201233338 A TW 201233338A TW 101101380 A TW101101380 A TW 101101380A TW 101101380 A TW101101380 A TW 101101380A TW 201233338 A TW201233338 A TW 201233338A
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starch
mass
content
containing food
quality
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TW101101380A
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Chinese (zh)
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TWI556751B (en
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Ryo Arakawa
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Nisshin Oillio Group Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)

Abstract

Provided is a quality-improving agent for a starch-containing food, which gelatinizes a starch-containing food so as to have an appropriate hardness and does not impair the favorable flavor of materials, and also provided is a starch-containing food with improved quality. The quality-improving agent for a starch-containing food of the invention contains amylase, carrageenan and calcium lactate, or amylase, xanthane gum and locust bean gum, wherein the content of the amylase is 100 to 600 U/g, the content of the carrageenan is 20 to 70 mass%, the content of the calcium lactate is 1 to 25 mass%, the content of the xanthane gum is 15 to 40 mass%, and the content of the locust bean gum is 8 to 25 mass%.

Description

201233338 六、發明說明： 【發明所屬之技術領域】 本發明是關於一種含澱粉食品用品質改良劑及經品質 改良之含澱粉食品。 【先前技術】 吞嚥食物的機能衰退之所謂的吞嚥困難者，為了防止 在進食時誤。燕，而必須以各種方式將食材做成容易食用的 形態。例如，必須將食材切細或粉碎，若有必要的話則使 用 έ 稍劑（thickening agent)或凝膠劑（geiiing agent)，來提 i、種柔軟且具有稠度（consistency)的料理。 特別是關於每日食用的主食，提供給吞嚥困難者時， 必須十分注意其物性。|日食用的主食的代表例，可以舉 出如粥（全粥(即米：水叫：5之粥))。殘存有米粒的粥， 對於吞儀機能低下的人而言，有時難以食用。因此，會以 ㈣機將粥進行處理（以下稱為㈣粥），減少殘存米粒後 而提供’但疋攪拌粥的膠黏感強烈，不適合作為吞嚥食物。 所以’會藉由在粥中加水並以攪拌機處理來使膠黏感減 民’或是在粥中加水與增_來調整，並使用凝膠劑來做 成膠凍（jelly)，而使粥容易食用。 :是’當在粥中加入水等並以授拌機處理時，為了攝 :未加水等的粥同等的營養所必須攝食的量會增加，因 此會有吞嚷困難者難以將其吃完的問題。而 201233338 所含有的澱粉會因附著於湯匙等的唾液的影響而被分解， 其一部分變成液狀，這也會成為誤嚥的原因。 目前為止’改善上述膠黏感的技術，已經報告有：將 « -澱粉酶、天然結蘭膠（native geiian gum)及洋菜（叫⑷調 配於全粥或烏龍麵中而成者（參照專利文獻1 );或是將乳 化劑或增黏多醣類調配於澱粉性食品中而成者（參照專利 文獻2 )。 [先前技術文獻] (專利文獻） 專利文獻1 :日本專利第4541433號公報 專利文獻1 :日本專利特開2〇 1 〇_ 142138號公報 【發明内容】 [發明所欲解決之問題] ▲然而，Ji㉛的習知技術，從凝勝的硬纟或風味的觀點 而言仍有改善的空間。 因此，本發明之目的在於提供一種含澱粉食品用品質 改良劑及經品質改自夕&、、抓a 版卷食品’該含澱粉食品用品質 改良劑能將含澱粉食品以適 <田的硬度凝膠化，並且不舍招 害素材的良好風味。 [解決問題之技術手段] 而提供下述[1]的一種含殿 本發明為了達成上述目的 粉食品用品質改良劑。 4 201233338 π] —種含澱粉食品用品質改良劑，其特徵在於： 含有澱粉酶、鹿角菜膠及乳酸約，或是含有澱粉酶、 三仙膠及刺槐豆膠； 該澱粉酶的含量為100〜600 U/g，該鹿角菜膠的含量 為20〜70質量該乳酸與的含量為1〜25質量％，該三 仙膠的含量為15〜40質量％，該刺槐豆膠的含量為8〜25 質量％。 又，本發明為了達成上述目的，而提供下述[2]〜[7] 的含澱粉食品用品質改良劑或含澱粉食品。 U]如前述[1]所述之含澱粉食品用品質改良劑，其中含有 洋菜1〜20質量％。 [3] 如前述[1]或前述[2]所述之含澱粉食品用品質改良 劑’其中含有糊精或葡萄糖25〜65質量。/。。 [4] 如前述[1]〜[3]中任一項所述之含澱粉食品用品質改 良劑，其中該澱粉酶的含量為1〇〇〜5〇〇 U/g，該鹿角菜膠 的含量為30〜65質量％，該乳酸鈣的含量為2〇質量％。 [5] 如前述[1]〜[3]中任一項所述之含澱粉食品用品質改 良劑’其中該澱粉酶的含量為1〇〇〜5〇〇 u/g，該三仙膠的 含量為18〜35質量％’該刺槐豆膠的含量為10〜23質量％。 [6] —種含澱粉食品’其特徵在於：含有如前述[1]〜[5]中 任一項所述之含澱粉食品用品質改良劑。 [7] 如前述[6]所述之含澱粉食品，其中該含澱粉食品為粥。 [功效] 藉由本發明’能夠提供一種含澱粉食品用品質改良劑 201233338 及經品質改良之含澱粉食品，該含澱粉食品用 貝ρ又艮劑 能將含澱粉食品以適當的硬度凝膠化，並且不會損宝素材 的良好風味。 【實施方式】 [有關本發明的實施形態的含澱粉食品用品質改良劑] 有關本發明的實施形態的含澱粉食品用品質改良劑， 其特徵在於：含有澱粉酶、鹿角菜膠及乳酸鈣，或是含有 澱粉酶、三仙膠及刺槐豆膠；該澱粉酶的含量為〜 U/g’該鹿角菜膠的含量為20〜70質量。/〇,該乳酸飼的含 量為1〜25質量。/〇，該三仙膠的含量為15〜4〇質量％，該 刺槐豆膠的含量為8〜25質量％。 本發明中所能使用的澱粉酶，可以舉出如：將殿粉、 直鏈澱粉等的a -1，4鍵結從非還原性末端起分解為麥芽糖 單元之外切型（exo-type)冷-澱粉酶；隨機分解α」，4鍵妹之 内切型（endo-type) <2 -澱粉酶；及不僅分解α - 鍵於，也 分解0： -1，6鍵結之葡萄糖澱粉酶（glUC0amylase)。這些殺粉 酶可以單獨使用，也可以混合2種以上來使用， J μ便用α- 殿粉酶為佳。又，亦可使用市售的澱粉酶，例如可以使用 « -殿粉酶（Sigma公司製’粉末狀）等《從作業性的觀點 而言，相較於液狀的a -澱粉酶，以粉末狀的α _殺粉酶為 佳。 " 澱粉酶，在含澱粉食品用品質改良劑中含有1〇〇〜6〇〇 201233338 U/g。澱粉酶的含量，以100〜500 u/g為佳，較佳為15〇 〜400 U/g，更佳為200〜350 U/g。例如，當使用市售的一 般的澱粉酶粉末製劑（力價：10000 U/g)時，在含澱粉食 品用品質改良劑中’含有澱粉酶粉末製劑1〜6質量。/。。該 澱粉酶粉末製劑的含量，以1〜5質量❹/。為佳，較佳為i 5 〜4質量％，更佳為2〜3.5質量％。 含有鹿角菜膠及乳酸鈣的形態中，鹿角菜膠係在含澱 粉食品用品質改良劑中含有2〇〜70質量％。鹿角菜膠的含 量，以25〜65質量％為佳，較佳為30〜65質量％，更佳為 33〜60質量％。又，乳酸鈣係在含澱粉食品用品質改良劑 中含有1〜25質量％。乳酸鈣的含量，以！〜2〇質量％為佳， 較佳為1.5〜20質量〇/〇，更佳為1 6〜17質量％。 含有三仙膠及刺槐豆膠的形態中，三仙膠係在含澱粉 食品用品質改良劑中含冑15〜4〇質量％。三仙膠的含量， 以18〜35質量％為佳，較佳為19〜34 5質量％，更佳為 一 34質量％。又，刺槐豆膠係在含澱粉食品用品質改良劑 中含有8〜25質量％。刺槐豆膠的含量，以1〇〜23質量％ 為佳，較佳為12〜21質量％，更佳為13〜2〇質量里 在本發明的含澱粉食品用品質改良劑中，以進而含有 洋菜1〜20質量％為佳。洋菜的含量，較佳為3^ 更佳為5〜15質量％。 ° ’ 在本發明的含殿粉食品用品質改良劑中，以進而 糊精或葡萄糖25〜65質量％為佳。糊精或葡萄糖的含二， 較佳為3〇〜6〇質量％，更佳為33〜60質量％。從粉末:吸 201233338 濕性較少的觀點而言，相較於葡萄糖，以使用糊精為佳。 有關本發明的實施形態的含澱粉食品用品質改良劑， 可以藉由將上述澱粉酶等原料均勾地混合而製造。混合的 方法並無特別限定，可以舉出如：以手混合的方法；或是 使用帶式/昆D機、圓錐混合機（Nauta mixer)、階式授拌機 (cascade miXer)、鼓式混合機（drum mixer)、v型混合機等 混合機的方法。例如’當使用V型混合機時，V以藉由將 原材料以20 rpm的轉速加以混合1〇分鐘，來製造有關本 實施形態之澱粉食品用品質改良劑。 本發月的3 ;殿粉食品用品質改良劑，可以適用於粥、 烏龍麵、稀粥、馬鈴薯燉肉等各種含澱粉食品，其中特別 適合使用於粥。 又，本發明的含澱粉食品用品質改良劑，並不限於使 用於含澱粉食品，可以使用於其他飲食品，且特別適合使 用於呑嚥困難者專用之飲食品。例如，可以使用於漢堡肉、 燉魚、燙拌青菜、水、牛乳、果汁飲料、$類飲料、運動 飲料、法式清湯（Consomme soup)、味增湯等。 [有關本發明的實施形態的含澱粉食品] 有關本發明的實施形態的含澱粉食品，其特徵在於： 含有上述有關本發明的實施形態的含澱粉食品用品質改良 劑。 有關本發明的實施形態的含澱粉食品，可以藉由在目 標食品中添加上述有關本發明的實施形態的含澱粉食品用 品質改良劑，並依期望加以攪拌混合等而調製。例如，可 8 201233338 以在將目標食品加熱至7(rc以上的狀態下，添加上述有關 本發月的實施形態的含澱粉食品用品質改良劑並依期望 而以食物調理機等加以均勻混合而調製。 上述有關本發明的實施形態的含澱粉食品用品質改良 劑之相對於目標食品的添加量’並無特別限定。是依每— 種目標食品而適當地決ο例如，當目標食品為粥時，相 對=全粥100 g’以添加上述有關本發明的實施形態的含殿 粉食品用品質改良劑（使用力價為10嶋u/g之澱粉酶粉 末製劑時）1〜3 g為佳’較佳為添加15〜25 g，更佳為 添加1.5〜2.0 g。亦即，相對於全粥1〇〇 g，澱粉酶以含有 澱粉酶活性為100〜1500 u為佳，較佳為含有225〜刪 U，更佳為含有300〜700 U。 [本發明的實施形態的功效] 藉由本發明的實施形態，能夠提供一種含澱粉食品用 品質改良劑及經品質改良之含澱粉食品，該含澱粉食品用 品質改良劑能將含澱粉食品以適當的硬度凝膠化，並且不 會損害素材的良好風味。又，藉由本發明的較佳實施形態， 能夠獲得一種經凝膠化的含澱粉食品，其能獲得無粗糙感 等而滑順之凝膠的良好口感，且凝集性高、附著性少。並 且’有關本發明的實施形態的含澱粉食品用品質改良劑， 並不限於使用於含澱粉食品，也能適合使用於其他飲食 品，所以無須依不同食品而區分使用，以便利性的觀點而 言很優異。 接著，藉由實施例說明本發明，但本發明並不受這些 9 201233338 實施例所限定。 [實施例] [品質改良劑之製造（1)] 根據表1〜2所述之調配來混合原料’製造貫施例1〜 ό的品質改良劑及比較例1〜4的含α _澱粉酶製劑。α _赢 粉酶’是使用粉末製劑（力價：10000 U/g)。 [表1] 1 J 調配（質量％) 實施例1 實施例2 實施例3 實施例4 實施例5 實施例6 α-澱粉酶 2.00 3.33 2.00 2.00 2.00 3.33 =仙膠 _ 一 20.00 20.00 20.00 33.33 鹿角菜膠 33.33 60.00 — — — — 刺槐豆膠 一 一 13.33 13.33 13.33 20.00 洋菜 一 — 6.67 6.67 13.33 — 乳酸鈣 16.67 1.67 — — 一 — 糊精 48.00 35.00 58.00 — — 43.34 葡萄糖 一 — — 58.00 51.34 合計 100.00 100.00 100.00 100.00 100.00 100.00 [表2] 調配（質量％) 比較例1 比較例2 比較例3 比較例4 澱粉酶 2.00 0.67 2.00 3.33 三仙膠 — 10.00 20.00 一 鹿角菜膠 33.33 6.67 30.00 — 刺槐豆膠 — 2.00 一 一 結蘭膠 — — — 33.33 乳酸鈣 33.33 0.67 — 10.00 糊精 31.34 80.00 48.00 53.34 合計 100.00~" 100.00 100.00 100.00 [粥凍之調製及評估（丨）] 藉由以下（1 )〜（4 )的順序，來調製實施例7〜12 及比較例5〜8的粥凍（經凝膠化的粥）。 (1 )將米210 g清洗後，加入水1〇5〇 g，浸水3〇分鐘後’ 10 201233338 以電鍋炊煮’製作全粥β (2 )秤量經加熱至8〇〇c以上（如表3〜4所記載）的全粥 2 00 g，置入食物調理機（DLc_i〇pR〇/Cuisinart公司）。 (3 )在全粥200 g中添加實施例1〜6的品質改良劑或比 較例1〜4的含α _澱粉酶製劑3 〇 g (丨5% )，以食物調理 機攪拌20秒或60秒（如表3〜4所記載）。 (4)攪拌結束後，移至容器中並冷卻至2〇〇c。 [評估] 對於實施例7〜12及比較例5〜8的粥凍，分別針對以 下6個項目進行評估。評估結果顯示於表3〜4。 (A :凝膠化之有無） 對於上述[粥凍之調製]的（4 )中經冷卻至20eC的粥是 否凝膠化，係藉由目視來確認，並以下述2等級來評估凝 膠化之有無。 〇：發生凝膠化 x :未發生凝膠化 (B :硬度） 在上述[粥凍之調製]的（4)中將粥冷卻至2(TC之後， 於直徑40 mm、高1 5 mm的容器中充填至15 mm的高度， 藉由能夠以直線運動來測定物質的壓縮應力的裝置（RE-33005 RHEONER ( YAMADEN 公司）），使用直徑 20 mm、 高8 mm的樹脂製柱塞（plunger)，以壓縮速度1 〇 mm/sec、 間隔（clearance) 5 mm進行2次麼縮，藉以測定粥的硬度。 由測定值來以下述3等級評估硬度。 201233338 ◎:硬度適當而良好的凝膠（1000〜1799 ( N/m2)) 〇 :稍軟或稍硬的凝膠（700〜999/ 1800〜2199 (N/m2)) x :過軟或過硬的凝膠（〜699/ 2200〜（N/m2)) (C :風味） 對於上述[粥凍之調製]的（4)中經冷卻至20°C的粥， 由5位20歲〜50歲的品評員以下述2等級來對風味進行 官能評估。將平均〇.8分以上定為〇，將小於〇 8分定為X 的評估結果。 1分’可感受到粥的風味，感覺良好 0分：會感受到雜味等，感覺不良好 (D :粗糙感） 對於上述[粥凍之調製]的（4 )中經冷卻至2〇。〇的粥， 由5位20歲〜50歲的品評員以下述2等級來對粗糙感進 行官能評估》將平均〇.8分以上定為〇，將小於Q 8分定為 ><的評估結果。 1分.無粗糙感等而滑順之凝膠的良好口感 〇分：會感受到粗糙感等，是不良的口感 (E :凝集性） 對於上述[粥象之調製]的（4)中經冷卻至2〇它的粥， 藉由與（B •硬度）同樣的方法來測线集性。由測定值以 下述2等級來評估凝集性。 0 :有適當稠度的良好的凝膠（〇 4〇〜） 〆：稠感少的凝膠（〜〇 39) (F :附著性） 12 201233338 對於上述[粥凍之調製]的（4 )中經冷卻至20°C的粥’ 藉由與（B :硬度）同樣的方法來測定附著性。由測定值以 下述3等級來評估附著性。 ◎:附著性適當而良好的凝膠（50〜349 ( J/m3 )) 〇：附著性稍強但可以無問題地食用的凝膠（350〜459 (J/m3 )) >< :附著性過弱或過強的凝膠（〜49/460〜（J/m3)) (综合評估） 基於上述A〜F的評估，以下述3等級來進行綜合評 估。 ◎ : A〜F均為〇或◎，且有2項為◎201233338 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a starch-containing food quality improving agent and a quality-modified starch-containing food. [Prior Art] The so-called dysphagia of the function of swallowing food is degraded in order to prevent mistakes during eating. Yan, the food must be made into a form that is easy to eat in various ways. For example, the food must be shredded or pulverized, and if necessary, a thickening agent or a geliing agent can be used to provide a soft and consistencyful dish. In particular, when it comes to staple foods that are consumed daily, they must pay great attention to their physical properties when they are given to people with dysphagia. A representative example of a staple food for daily consumption can be exemplified by porridge (all porridge (ie rice: water called: 5 porridge)). Porridge with rice grains remaining is sometimes difficult to eat for people with low functioning. Therefore, the porridge will be treated with (4) machine (hereinafter referred to as (4) porridge), and the residual rice grains will be reduced to provide 'but the tongs of the porridge are strong and not suitable for swallowing food. So 'will be adjusted by adding water to the porridge and treating it with a blender to reduce the adhesiveness of the people' or add water and _ to the porridge, and use a gel to make jelly, and make the porridge Easy to eat. :Yes, when adding water to the porridge and treating it with a blender, the amount of food that must be ingested for porridge without added water will increase, so it is difficult for people who have difficulty swallowing to eat it. problem. The starch contained in 201233338 is decomposed by the influence of saliva attached to a spoon or the like, and a part thereof becomes liquid, which may cause a swallow. So far, the technology to improve the above-mentioned adhesiveness has been reported as follows: «-amylase, native geiian gum and amaranth (4) are blended in whole porridge or udon noodles (see Patent Document 1); or an emulsifier or a polysaccharide-promoting polysaccharide to be blended in an amylose food (see Patent Document 2) [Prior Art Document] (Patent Document) Patent Document 1: Japanese Patent No. 4541433 [Patent Document 1] Japanese Patent Laid-Open No. Hei 2 〇 142 142 138 [Description of the Invention] [Problems to be Solved by the Invention] ▲ However, the conventional technique of Ji31 is from the viewpoint of hard palate or flavor. There is still room for improvement. Therefore, the object of the present invention is to provide a starch-containing food quality improver and a quality-modified sip & The food is gelled with the hardness of the field, and it does not contain the good flavor of the material. [Technical means for solving the problem] Providing the following [1] Modifier 4 201233338 π] — A quality improver for starch-containing foods, characterized by: containing amylase, carrageenan and lactic acid, or containing amylase, santander and locust bean gum; the amylase content is 100 ～600 U/g, the content of the carrageenan is 20 to 70 masses, the content of the lactic acid is 1 to 25% by mass, the content of the celery gum is 15 to 40% by mass, and the content of the locust bean gum is 8 In order to achieve the above object, the present invention provides the starch-containing food quality improving agent or the starch-containing food product of the following [2] to [7]. U] The starch-containing product according to the above [1] The food quality improving agent, which contains 1 to 20% by mass of the amaranth. [3] The quality improving agent for starch-containing foods according to the above [1] or [2], which contains the quality of dextrin or glucose 25 to 65. [4] The starch-containing food quality improving agent according to any one of [1] to [3] wherein the amylase content is 1 〇〇 5 5 U/g, The content of the carrageenan is 30 to 65% by mass, and the content of the calcium lactate is 2% by mass. [5] As described in any one of the above [1] to [3] The starch-containing food quality improving agent has a content of the amylase of 1〇〇~5〇〇u/g, and the content of the three-scented gum is 18~35 mass%, and the content of the locust bean gum is 10~ [6] A starch-containing food quality product according to any one of the above [1] to [5], wherein the quality improving agent for starch-containing foods is provided. [7] as described above [6] The starch-containing food product, wherein the starch-containing food product is porridge. [Effect] By the present invention, it is possible to provide a starch-containing food quality improving agent 201233338 and a quality-modified starch-containing food, the starch-containing food product The tincture can gelatinize the starch-containing food with an appropriate hardness without damaging the good flavor of the treasure material. [Embodiment] The starch-containing food quality improving agent according to the embodiment of the present invention is characterized in that the starch-containing food quality improving agent according to the embodiment of the present invention contains amylase, carrageenan, and calcium lactate. Or contains amylase, sanxian gum and locust bean gum; the amylase content is ~ U / g 'the content of carrageenan is 20~70 mass. /〇, the lactic acid feed has a content of 1 to 25 mass. /〇, the content of the three scented gum is 15 to 4% by mass, and the content of the locust bean gum is 8 to 25% by mass. The amylase which can be used in the present invention may be, for example, an a-1,4 bond such as a temple powder or an amylose which is decomposed from a non-reducing end to an exo-type of a maltose unit. Cold-amylase; random decomposition of α", 4's endo-type <2-amylase; and not only decomposition of α-bonds, but also decomposition of 0: -1,6-bonded glucose starch Enzyme (glUC0amylase). These powder-killing enzymes may be used singly or in combination of two or more kinds, and it is preferred to use α-houser enzyme for J μ. Further, a commercially available amylase may be used. For example, «-house powder enzyme ("powder" manufactured by Sigma) may be used. From the viewpoint of workability, powder is compared with liquid a-amylase. The α-killing enzyme is preferred. " Amylase contains 1〇〇~6〇〇 201233338 U/g in the quality improver for starch-containing foods. The content of the amylase is preferably 100 to 500 u/g, preferably 15 to 400 U/g, more preferably 200 to 350 U/g. For example, when a commercially available general amylase powder preparation (price: 10000 U/g) is used, the amylase powder preparation contains 1 to 6 masses in the quality improving agent for starch-containing foods. /. . The content of the amylase powder preparation is 1 to 5 mass%. Preferably, it is preferably i 5 to 4% by mass, more preferably 2 to 3.5% by mass. In the form containing carrageenan and calcium lactate, the carrageenan gum contains 2 to 70% by mass in the quality improving agent for starch-containing foods. The content of carrageenan is preferably 25 to 65 mass%, preferably 30 to 65 mass%, more preferably 33 to 60 mass%. Further, the calcium lactate is contained in an amount of 1 to 25% by mass in the quality improving agent for starch-containing foods. Calcium lactate content to! Preferably, it is preferably from 1.5 to 20% by mass, more preferably from 1 to 17% by mass. In the form containing Sanxian gum and locust bean gum, the Sanxian gum contains 胄15 to 4% by mass in the quality improving agent for starch-containing foods. The content of the tristans gum is preferably 18 to 35 mass%, more preferably 19 to 34 mass%, still more preferably 34 mass%. Further, the locust bean gum is contained in an amount of 8 to 25% by mass in the starch-containing food quality improving agent. The content of the locust bean gum is preferably from 1 to 23% by mass, preferably from 12 to 21% by mass, more preferably from 13 to 2% by mass in the quality-improving agent for starch-containing food of the present invention. 1 to 20% by mass of seaweed is preferred. The content of the amaranth is preferably 3 to 15% by mass. °' In the quality improving agent for a powder containing food of the present invention, it is more preferably 25 to 65 mass% of dextrin or glucose. The content of dextrin or glucose is preferably from 3 to 6 % by mass, more preferably from 33 to 60% by mass. From the viewpoint of powder: suction 201233338, it is preferable to use dextrin as compared with glucose. The starch-containing food quality improving agent according to the embodiment of the present invention can be produced by mixing the raw materials such as the amylase described above. The mixing method is not particularly limited, and examples thereof include a method of mixing by hand, or a belt type, a Nauta mixer, a cascade miXer, and a drum mixing. A method of a mixer such as a drum mixer or a v-type mixer. For example, when a V-type mixer is used, V is mixed with a raw material at a rotation speed of 20 rpm for 1 minute to produce a quality improving agent for starch foods according to the present embodiment. This month's 3; the temple powder food quality improver, can be applied to porridge, udon noodles, gruel, potato stew and other starchy foods, which are especially suitable for porridge. Further, the starch-containing food quality improving agent of the present invention is not limited to use in starch-containing foods, and can be used in other foods and drinks, and is particularly suitable for use in foods and beverages for people with dysphagia. For example, it can be used for hamburger meat, stewed fish, hot vegetables, water, milk, juice drinks, $-type drinks, sports drinks, Consomme soup, miso soup, and the like. [Starch-containing food according to the embodiment of the present invention] The starch-containing food according to the embodiment of the present invention is characterized by comprising the above-described starch-containing food quality improving agent according to the embodiment of the present invention. The starch-containing food of the embodiment of the present invention can be prepared by adding the above-described starch-containing food quality improving agent according to the embodiment of the present invention to a target food, stirring and mixing as desired. For example, in the state where the target food is heated to 7 (rc or more), the above-mentioned starch-containing food quality improver according to the embodiment of the present month is added and uniformly mixed by a food conditioner or the like as desired. The amount of the starch-containing food quality improving agent according to the embodiment of the present invention to be added to the target food is not particularly limited, and is appropriately determined for each of the target foods. For example, when the target food is porridge In the case of adding the above-mentioned 100 mg of whole porridge, it is preferable to add 1 to 3 g of the quality improving agent containing the powder of the temple powder according to the embodiment of the present invention (when the amylase powder preparation having a strength of 10 嶋u/g is used) Preferably, 15 to 25 g is added, more preferably 1.5 to 2.0 g is added. That is, the amylase preferably has an amylase activity of 100 to 1500 u, preferably containing 1 g of whole porridge. 225〜 deleting U, more preferably 300 to 700 U. [Effect of the embodiment of the present invention] According to the embodiment of the present invention, it is possible to provide a starch-containing food quality improver and a quality-improved starch-containing food, Starch The food quality improving agent can gel the starch-containing food at an appropriate hardness without impairing the good flavor of the material. Further, by the preferred embodiment of the present invention, a gelatinized starch-containing food can be obtained. It is possible to obtain a good texture of a gel which is smooth without a rough feeling, and has high aggregability and little adhesion. The quality improving agent for a starch-containing food according to an embodiment of the present invention is not limited to use in a starch-containing product. The food can also be suitably used for other foods and drinks, so it is not necessary to use it according to different foods, and it is excellent from the viewpoint of convenience. Next, the present invention will be described by way of examples, but the present invention is not subject to these 9 201233338 [Examples] [Production of Quality Improver (1)] According to the mixing of the materials described in Tables 1 and 2, the quality improving agent of the first embodiment and the comparative examples 1 to 4 were produced. α α-amylase preparation. α _ win powder enzyme 'is a powder preparation (force price: 10000 U / g). [Table 1] 1 J formulation (% by mass) Example 1 Example 2 Example 3 Example 4 Implementation Example 5 Example 6 --amylase 2.00 3.33 2.00 2.00 2.00 3.33 = celery _ 10.00 20.00 20.00 33.33 Carrageenan 33.33 60.00 — — — — locust bean gum one by one 13.33 13.33 13.33 20.00 Amaranth one — 6.67 6.67 13.33 — calcium lactate 16.67 1.67 — — 一—Dextrin 48.00 35.00 58.00 — — 43.34 Glucose one — — 58.00 51.34 Total 100.00 100.00 100.00 100.00 100.00 100.00 [Table 2] Formulation (% by mass) Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Amylase 2.00 0.67 2.00 3.33 Sanxianjiao — 10.00 20.00 A carrageenan 33.33 6.67 30.00 — locust bean gum — 2.00 one-lane gelatin — — 33.33 calcium lactate 33.33 0.67 — 10.00 dextrin 31.34 80.00 48.00 53.34 total 100.00~" 100.00 100.00 100.00 [ Preparation and evaluation of porridge frozen (丨)] The porridge (gelatinized porridge) of Examples 7 to 12 and Comparative Examples 5 to 8 was prepared by the following procedures (1) to (4). (1) After washing 210 g of rice, add 1〇5〇g of water, soak for 3 minutes, then '10 201233338 to cook in a wok' to make whole porridge β (2) and heat it to 8〇〇c or more (such as The whole porridge of 200 g, as shown in Tables 3 to 4, was placed in a food conditioner (DLc_i〇pR〇/Cuisinart). (3) Adding the quality improving agents of Examples 1 to 6 or the α-amylase-containing preparations of Comparative Examples 1 to 4 (3 5%) to 200 g of whole porridge, and stirring them for 20 seconds or 60 with a food processor. Seconds (as described in Tables 3 to 4). (4) After the stirring is completed, it is transferred to a container and cooled to 2 〇〇c. [Evaluation] For the porridge frozen of Examples 7 to 12 and Comparative Examples 5 to 8, the following six items were evaluated. The evaluation results are shown in Tables 3 to 4. (A: presence or absence of gelation) Whether or not the porridge cooled to 20 eC in (4) of the above [porridge preparation] was gelled was visually confirmed, and gelation was evaluated by the following two grades. Whether there is. 〇: gelation occurred x: no gelation occurred (B: hardness) The porridge was cooled to 2 (after TC, in a diameter of 40 mm and a height of 15 mm) in (4) of the above [modulation of porridge] The container is filled to a height of 15 mm, and a plunger made of resin having a diameter of 20 mm and a height of 8 mm is used by a device capable of measuring the compressive stress of the material in a linear motion (RE-33005 RHEONER (YAMADEN)). The hardness of the porridge was measured by compressing at a compression speed of 1 〇mm/sec and a clearance of 5 mm to determine the hardness of the porridge. The hardness was evaluated by the following three grades from the measured value. 201233338 ◎: A gel having an appropriate hardness and goodness ( 1000~1799 (N/m2)) 〇: slightly softer or slightly harder gel (700~999/ 1800~2199 (N/m2)) x : too soft or too hard gel (~699/ 2200~(N /m2)) (C: Flavor) For the porridge cooled to 20 °C in (4) of the above [Pregnated porridge), 5 tasters from 20 to 50 years old are used to taste the following two grades. Functional evaluation. Set the average 〇.8 or more as 〇, and the less than 〇8 as the evaluation result of X. 1 point 'can feel the flavor of porridge, feel good 0 points: feel To the taste, etc., I feel unsatisfactory (D: rough feeling) For the above-mentioned [modulation of porridge jelly] (4), it is cooled to 2 〇. The porridge of 〇, from 5 to 20-year-old tasters with the following Level 2 to perform a sensory evaluation on the roughness. The average value of 〇.8 or more is defined as 〇, and the result is less than Q 8 as ><<>> 1 point. Smoothness without smoothness Good taste: It will feel rough, etc., and it is a bad taste (E: agglutination). For the above [4: porridge modulation], (4) is cooled to 2 〇 porridge, with (B • Hardness) The same method was used to measure the linearity. The agglutinability was evaluated from the measured values in the following two grades: 0: a good gel with a suitable consistency (〇4〇~) 〆: a gel with less consistency (~〇 39) (F: Adhesiveness) 12 201233338 Adhesion was measured by the same method as (B: hardness) in the porridge cooled to 20 °C in (4) of the above [modulation of porridge). The value was evaluated in the following three grades: ◎: Adhesive and good gel (50 to 349 (J/m3)) 〇: slightly strong adhesion but no problem Gel used (350~459 (J/m3)) ><: Gel that is too weak or too strong (~49/460~(J/m3)) (Comprehensive evaluation) Based on the above A~F The evaluation is carried out in the following three levels for comprehensive evaluation. ◎ : A to F are both 〇 or ◎, and 2 items are ◎

〇：A〜F均為〇或◎，且有〇〜1項為◎ X : A〜F的任一個以上為X〇: A to F are both 〇 or ◎, and 〇~1 is ◎ X: Any one of A to F is X

[表3][table 3]

使用實施例1〜實施例6的品質改良劑所细⑹ 調製的粥 13 201233338 凍，在任一評估項目均為良好，綜合評價亦為◎或Q [表4]Using the quality improver of Examples 1 to 6 to prepare the porridge 13 (2012) frozen, it is good in any evaluation item, and the comprehensive evaluation is also ◎ or Q [Table 4]

調配（質量％) 比較例5 比較例6 比較例7 比較例8 所添加的製劑 比較例1 比較例2 比較例3 比較例4 全粥的溫度（°c) 82 88 80 85 攪拌時間（秒） 20 20 60 20 <評估項目> 凝膠化之有無 X 〇 〇 〇 硬度（N/m2) ___ 468 572 437 X X X 風味 X 〇 〇 〇 粗糙感 X 〇 〇 〇 凝集性 _ 0.79 0.78 0.79 〇 〇 〇 附著性（J/m3) ____ 147 133 65 ◎ ◎ ◎ 综合評估 X X X X 使用比較例1〜比較例4的含α -澱粉酶製劑所調製的 粥凍’在任一評估項目中均為X，所以綜合評價亦為X。 [品質改良劑之製造（2 )] 依照表5所述之調配來混合原料，而製造實施例13〜 15的品質改良劑及比較例9〜10的含〇：-澱粉酶製劑。α . 澱粉酶，是使用粉末製劑（力價：1 〇〇〇〇 U/g )。 表5] 調配（質量％) 實施例13 實施例14 實施例15 比較例9 比較例10 α-澱粉酶 2.00 3.33 4.67 0.67 6.67 鹿角菜膠 60.00 60.00 60.00 60.00 60.00 乳酸鈣 1.67 1.67 1.67 1.67 1.67 糊精 36.33 35.00 33.66 37.66 31.66 合計 100.00 100.00 100.00 100.00 100.00 [粥凍之調製及評估（2)] 藉由以下（1 )〜（4 )的順序，來調製實施例16〜1 8 及比較例11〜12的粥凍’由品評員食用並以下述方法來對 14 201233338 風未及附著性進行宫能評估。評估結果‘顧示於表6。 由5位20歲〜5〇歲的品評員以卞述3等級來對風味 及附著性進行官能評估。將平均〗.8分以上定為◎，0.5分 以上且小於h8分定為〇，將小於〇·5分定為X的評估結果。 (風味） 2分.可感受到粥的風味，感覺良好 1分.猶感受到甜味但並不造成問題 〇分.會感受到雜味或甜味等，感覺不良好 (附著性） 2为·附著性適當而良好的凝膠 1分：附著性稍強但可以無問題地食用的凝膠 〇分··附著性過強的凝膠 [表6]Formulation (% by mass) Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Formulation added Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Temperature of whole porridge (°c) 82 88 80 85 Stirring time (seconds) 20 20 60 20 <Evaluation Items> Gelation with or without X 〇〇〇 Hardness (N/m2) ___ 468 572 437 XXX Flavor X 〇〇〇 Roughness X 〇〇〇 Agglutination _ 0.79 0.78 0.79 〇〇〇 Adhesion (J/m3) ____ 147 133 65 ◎ ◎ ◎ Comprehensive evaluation XXXX The porridge frozen using the α-amylase-containing preparation of Comparative Example 1 to Comparative Example 4 was X in any evaluation item, so the comprehensive evaluation Also X. [Production of Quality Improver (2)] The quality improving agents of Examples 13 to 15 and the hydrazine-containing amylase preparations of Comparative Examples 9 to 10 were produced by mixing the raw materials according to the formulation described in Table 5. α. Amylase is a powder preparation (force price: 1 〇〇〇〇 U/g). Table 5] Formulation (% by mass) Example 13 Example 14 Example 15 Comparative Example 9 Comparative Example 10 α-Amylase 2.00 3.33 4.67 0.67 6.67 Carrageenan 60.00 60.00 60.00 60.00 60.00 Calcium lactate 1.67 1.67 1.67 1.67 1.67 Dextrin 36.33 35.00 33.66 37.66 31.66 Total 100.00 100.00 100.00 100.00 100.00 [Preparation and evaluation of porridge (2)] The porridges of Examples 16 to 18 and Comparative Examples 11 to 12 were prepared by the following procedures (1) to (4). The frozen 'food was evaluated by the taster and the following method was used to evaluate the wind and adhesion of 14 201233338. The evaluation results are shown in Table 6. Familiar evaluation of flavor and adhesion was performed by five panelists aged 20 to 5 years old with a description of grade 3. The average of .8 points or more is determined as ◎, 0.5 points or more and less than h8 is determined as 〇, and less than 〇·5 is determined as the evaluation result of X. (flavor) 2 points. I can feel the flavor of porridge and feel good for 1 point. I still feel the sweetness but it does not cause problems. I will feel the smell or sweetness, and I feel bad (adhesion) 2 - 1 point of gel with a good adhesion and good adhesion: a gel with a slightly strong adhesion but can be eaten without problems. · A gel with excessive adhesion [Table 6]

使用實施例13〜實施例15的品質改良劑所製造的粥 康’風味及附著性均為良好，綜合評價亦為◎或〇。另一 方面’使用比較例9〜比較例10的含㈣粉酶製劑所製造 的粥床，風味及附著性均$ χ，户斤以综*評價亦為X。 [味噌湯凍之調製及評估] 15 201233338 將實施例3的含澱粉食品用品質改良劑與味d曾着& 合’調製味噌湯凍（經凝膠化的味噌湯）並評估。 具體而言’於加熱至80°C以上的味噌湯（永公m 、入合園股份 有限公司製造，商品名：AS AGE ) 200 g中，加入脊_ 八貫施例3 的含殺粉食品用品質改良劑K〇 g之後，以食物調理機搜掉 60秒，而調製味噌湯凍。對於所獲得的味噌湯康，觀察外 觀’並對於口感、硬度及附著性進行官能評估。 坪估結果是’使用實施例3的含澱粉食品用品質改^ 劑所調製的味噌湯凍，在外觀上有稠度，是滑順的口感。 & ’膠凍為適當的硬度，附著性少。 [馬铃薯燉肉凍之調製及評估] 將實施例3的含澱粉食品用品質改良劑與馬鈐著燉肉 渑合，調製馬鈴箬燉肉凍（經凝膠化的馬鈐薯燉肉）並評 估。 具體而言’於加熱至80°C以上的馬鈴薯燉肉（Kewpie 77 有限公司製造，.商品名.Yasashikondate nikujaga) 20〇 g中’加入實施例3的含澱粉食品用品質改良劑1 〇 g之後， U食物調理機攪拌6〇秒，而調製馬鈴薯燉肉凍。對於所獲 的馬鈴薯燉:肉凉’觀察外觀，並對於口感、硬度及附著 性進行官能評估。 4估結果是，使用實施例3的含澱粉食品用品質改良 制所調製的馬鈴薯燉肉凍’在外觀上有稠度，是滑順的口 感。 又’膠凍為適當的硬度，附著性少。 201233338 【圖式簡單說明】 無 【主要元件符號說明】The flavor and adhesion of the porridges produced by using the quality improvers of Examples 13 to 15 were all good, and the overall evaluation was also ◎ or 〇. On the other hand, the porridge bed prepared by using the (iv) powder-containing enzyme preparation of Comparative Example 9 to Comparative Example 10 had a flavor and adhesion of $ χ, and the household weight was also evaluated as X. [Preparation and Evaluation of Miso Soup] 15 201233338 The starch-containing food quality improver of Example 3 was prepared and evaluated with the taste of the miso soup (gelatinized miso soup). Specifically, in the 200 g of miso soup (Yonggong m, manufactured by Inag. Co., Ltd., trade name: AS AGE) heated to 80 ° C or higher, the ridge-containing eight powder-containing foods were added. After using the quality improver K〇g, the food conditioner was searched for 60 seconds, and the miso soup was prepared. For the obtained miso soup, the appearance was observed and the sensory evaluation of the taste, hardness and adhesion was carried out. As a result of the evaluation, the miso soup prepared by using the quality-correcting agent for starch-containing food of Example 3 has a consistency in appearance and a smooth texture. & 'Jelly is suitable hardness and has low adhesion. [Preparation and Evaluation of Potato Stewed Frozen Meat] The starch-containing food quality improving agent of Example 3 was blended with horse-drawn stewed meat to prepare a horse-bellied stewed meat jelly (gelatinized horse-boiled potato stew) Meat) and evaluated. Specifically, 'after adding the potato stew (heated to 80 ° C or higher (manufactured by Kewpie 77 Co., Ltd., trade name. Yasashikondate nikujaga) 20 〇g to the starch-containing food quality improver of Example 3 , U food conditioning machine is stirred for 6 seconds, and the potato stew is frozen. For the obtained potato stew: the meat was cold' observed appearance and functional evaluation of mouthfeel, hardness and adhesion. As a result of the evaluation, the potato stew frozen diced by the quality improvement of the starch-containing food of Example 3 has a consistency in appearance and a smooth mouthfeel. Further, the jelly is an appropriate hardness and has little adhesion. 201233338 [Simple description of the diagram] None [Key component symbol description]

Claims (1)

201233338 七、申請專利範圍： 1 ·—種含澱粉食品用品質改良劑，其特徵在於： • 含有澱粉酶、鹿角菜膠及乳酸鈣，或是含有澱粉酶、 二仙勝及刺槐豆膠； 該澱粉酶的含量為100〜600 u/g，該鹿角菜膠的含量 為2〇〜70質量％，該乳酸鈣的含量為1〜25質量％，該三 仙膠的含量為15〜40質量％，該刺槐豆膠的含量為8〜25 質量％。 2·如中請專利範圍第i項所述之含澱粉食品用品質改良 劑，其中含有洋菜i〜2〇質量％。 4. 劑， 如申請專利範圍第2 其中含有糊精或葡萄 項所述之含澱粉食品 糖2 5〜6 5質量〇/〇。 用品質改良 5.如申請專利範圍第i項至第4項中任 粉食品用品質改良劑，其、斤述之1 2瓜 •該鹿_的含量二為10°〜5°° 量為質量％。為1。〜65質量％’該乳_的含 18 1 2 劑 201233338 6. 如申請專利範圍第1項至第4項中任一項所述之含澱 粉食品用品質改良劑，其中該澱粉酶的含量.為 1 00〜5 00 U/g，該三仙膠的含量為1 8〜3 5質量％，該刺槐豆膠的含 量為10〜23質量％。 7. 一種含澱粉食品，其特徵在於： 含有如申請專利範圍第1項至第6項中任一項所述之 含澱粉食品用品質改良劑。 8. 如申請專利範圍第7項所述之含澱粉食品，其中該含 澱粉食品為粥。 19 201233338 四、指定代表圖： (一) 本案指定代表圖為：無 (二) 本代表圖之元件符號簡單說明：無 五、本案若有化學式時，請揭示最能顯示發明特徵的化學式：201233338 VII. Scope of application for patents: 1 · A quality improver for starch-containing foods, characterized by: • containing amylase, carrageenan and calcium lactate, or containing amylase, Erxiansheng and locust bean gum; The content of the amylase is 100 to 600 u/g, the content of the carrageenan is 2 to 70% by mass, the content of the calcium lactate is 1 to 25% by mass, and the content of the ammonite is 15 to 40% by mass. The content of the locust bean gum is 8 to 25% by mass. 2. The quality-improving agent for starch-containing foods according to item i of the patent scope, wherein the vegetable contains i~2〇% by mass. 4. The agent, as in the scope of claim 2, contains the starchy food described in the dextrin or the grape, 2 5 to 6 5 mass 〇 / 〇. Use quality improvement 5. For example, in the scope of items i to 4 of the patent application, the quality improvement agent for powder foods, the content of the 1 2 melon and the deer _ is 2°~5°° %. Is 1. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ The content of the three-scented gum is 18 to 35 mass%, and the content of the locust bean gum is 10 to 23 mass%. A starch-containing food product, comprising: a starch-containing food quality improving agent according to any one of claims 1 to 6. 8. The starch-containing food of claim 7, wherein the starch-containing food is porridge. 19 201233338 IV. Designation of representative drawings: (1) The representative representative of the case is: None (2) The symbol of the symbol of the representative figure is simple: None 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention:
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