TWI556751B - Starch food with quality improver and improved quality of starch food - Google Patents
Starch food with quality improver and improved quality of starch food Download PDFInfo
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Description
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。
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嚥,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增稠劑(thickening agent)或凝膠劑(gelling agent),來提供一種柔軟且具有稠度(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。每日食用的主食的代表例,可以舉出如粥(全粥(即米:水=1:5之粥))。殘存有米粒的粥,對於吞嚥機能低下的人而言,有時難以食用。因此,會以攪拌機將粥進行處理(以下稱為攪拌粥),減少殘存米粒後而提供,但是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低,或是在粥中加水與增稠劑來調整,並使用凝膠劑來做成膠凍(jelly),而使粥容易食用。
但是,當在粥中加入水等並以攪拌機處理時,為了攝取與未加水等的粥同等的營養所必須攝食的量會增加,因此會有吞嚥困難者難以將其吃完的問題。而且,攪拌粥中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α-澱粉酶、天然結蘭膠(native gellan gum)及洋菜(agar)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)。
(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2010-142138號公報
然而,上述的習知技術,從凝膠的硬度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。
本發明為了達成上述目的,而提供下述[1]的一種含澱粉食品用品質改良劑。
[1] 一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、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%。
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。
[2] 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100~500 U/g,該鹿角菜膠的含量為30~65質量%,該乳酸鈣的含量為1~20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100~500 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] 一種含澱粉食品,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。
藉由本發明,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。
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100~600 U/g,該鹿角菜膠的含量為20~70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%。
本發明中所能使用的澱粉酶,可以舉出如:將澱粉、直鏈澱粉等的α-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)β-澱粉酶;隨機分解α-1,4鍵結之內切型(endo-type)α-澱粉酶;及不僅分解α-1,4鍵結,也分解α-1,6鍵結之葡萄糖澱粉酶(glucoamylase)。這些澱粉酶可以單獨使用,也可以混合2種以上來使用,以使用α-澱粉酶為佳。又,亦可使用市售的澱粉酶,例如可以使用α-澱粉酶(Sigma公司製,粉末狀)等。從作業性的觀點而言,相較於液狀的α-澱粉酶,以粉末狀的α-澱粉酶為佳。
澱粉酶,在含澱粉食品用品質改良劑中含有100~600 U/g。澱粉酶的含量,以100~500 U/g為佳,較佳為150~400 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%為佳,較佳為1.5~4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20~70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1~20質量%為佳,較佳為1.5~20質量%,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有15~40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20~34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10~23質量%為佳,較佳為12~21質量%,更佳為13~20質量%。
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3~15質量%,更佳為5~15質量%。
在本發明的含澱粉食品用品質改良劑中,以進而含有糊精或葡萄糖25~65質量%為佳。糊精或葡萄糖的含量,較佳為30~60質量%,更佳為33~60質量%。從粉末的吸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勻地混合而製造。混合的方法並無特別限定,可以舉出如:以手混合的方法;或是使用帶式混合機、圓錐混合機(Nauta mixer)、階式攪拌機(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,可以藉由將原材料以20 rpm的轉速加以混合10分鐘,來製造有關本實施形態之澱粉食品用品質改良劑。
本發明的含澱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,且特別適合使用於吞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、茶類飲料、運動飲料、法式清湯(Consomme soup)、味噌湯等。
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,可以在將目標食品加熱至70℃以上的狀態下,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。是依每一種目標食品而適當地決定。例如,當目標食品為粥時,相對於全粥100 g,以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(使用力價為10000 U/g之澱粉酶粉末製劑時)1~3 g為佳,較佳為添加1.5~2.5 g,更佳為添加1.5~2.0 g。亦即,相對於全粥100 g,澱粉酶以含有澱粉酶活性為100~1500 U為佳,較佳為含有225~1000 U,更佳為含有300~700 U。
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實施例所限定。
根據表1~2所述之調配來混合原料,製造實施例1~6的品質改良劑及比較例1~4的含α-澱粉酶製劑。α-澱粉酶,是使用粉末製劑(力價:10000 U/g)。
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1050 g,浸水30分鐘後,以電鍋炊煮,製作全粥。
(2)秤量經加熱至80℃以上(如表3~4所記載)的全粥200 g,置入食物調理機(DLC-10PRO/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3.0 g(1.5%),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20℃。
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。
對於上述[粥凍之調製]的(4)中經冷卻至20℃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。
○:發生凝膠化
×:未發生凝膠化
在上述[粥凍之調製]的(4)中將粥冷卻至20℃之後,於直徑40 mm、高15 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10 mm/sec、間隔(clearance) 5 mm進行2次壓縮,藉以測定粥的硬度。由測定值來以下述3等級評估硬度。
◎:硬度適當而良好的凝膠(1000~1799(N/m2))
○:稍軟或稍硬的凝膠(700~999/1800~2199(N/m2))
×:過軟或過硬的凝膠(~699/2200~(N/m2))
對於上述[粥凍之調製]的(4)中經冷卻至20℃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0.8分以上定為○,將小於0.8分定為×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
對於上述[粥凍之調製]的(4)中經冷卻至20℃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0.8分以上定為○,將小於0.8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
0分:會感受到粗糙感等,是不良的口感
對於上述[粥凍之調製]的(4)中經冷卻至20℃的粥,藉由與(B:硬度)同樣的方法來測定凝集性。由測定值以下述2等級來評估凝集性。
○:有適當稠度的良好的凝膠(0.40~)
×:稠感少的凝膠(~0.39)
對於上述[粥凍之調製]的(4)中經冷卻至20℃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))
○: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))
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○或◎,且有2項為◎
○:A~F均為○或◎,且有0~1項為◎
×:A~F的任一個以上為×
使用實施例1~實施例6的品質改良劑所調製的粥凍,在任一評估項目均為良好,綜合評價亦為◎或○。
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×,所以綜合評價亦為×。
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α-澱粉酶製劑。α-澱粉酶,是使用粉末製劑(力價:10000 U/g)。
藉由以下(1)~(4)的順序,來調製實施例16~18及比較例11~12的粥凍,由品評員食用並以下述方法來對風味及附著性進行官能評估。評估結果顯示於表6。
由5位20歲~50歲的品評員以下述3等級來對風味及附著性進行官能評估。將平均1.8分以上定為◎,0.5分以上且小於1.8分定為○,將小於0.5分定為×的評估結果。
2分:可感受到粥的風味,感覺良好
1分:稍感受到甜味但並不造成問題
0分:會感受到雜味或甜味等,感覺不良好
2分: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
0分:附著性過強的凝膠
使用實施例13~實施例15的品質改良劑所製造的粥凍,風味及附著性均為良好,綜合評價亦為◎或○。另一方面,使用比較例9~比較例10的含α-澱粉酶製劑所製造的粥凍,風味及附著性均為×,所以綜合評價亦為×。
將實施例3的含澱粉食品用品質改良劑與味噌湯混合,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℃以上的味噌湯(永谷園股份有限公司製造,商品名:ASAGE)200 g中,加入實施例3的含澱粉食品用品質改良劑1.0 g之後,以食物調理機攪拌60秒,而調製味噌湯凍。對於所獲得的味噌湯凍,觀察外觀,並對於口感、硬度及附著性進行官能評估。
評估結果是,使用實施例3的含澱粉食品用品質改良劑所調製的味噌湯凍,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。
將實施例3的含澱粉食品用品質改良劑與馬鈴薯燉肉混合,調製馬鈴薯燉肉凍(經凝膠化的馬鈴薯燉肉)並評估。
具體而言,於加熱至80℃以上的馬鈴薯燉肉(Kewpie股份有限公司製造,商品名:Yasashikondate nikujaga)200 g中,加入實施例3的含澱粉食品用品質改良劑1.0 g之後,以食物調理機攪拌60秒,而調製馬鈴薯燉肉凍。對於所獲得的馬鈴薯燉肉凍,觀察外觀,並對於口感、硬度及附著性進行官能評估。
評估結果是,使用實施例3的含澱粉食品用品質改良劑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。
Claims (4)
- 一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、乳酸鈣及糊精或葡萄糖;該澱粉酶的含量為100~500U/g,該鹿角菜膠的含量為30~65質量%,該乳酸鈣的含量為1.5~20質量%,該糊精或葡萄糖的含量為25~65質量%。
- 一種含澱粉食品用品質改良劑,其特徵在於:含有澱粉酶、三仙膠、刺槐豆膠、洋菜及糊精或葡萄糖;該澱粉酶的含量為100~500U/g,該三仙膠的含量為19~34.5質量%,該刺槐豆膠的含量為12~21質量%,該洋菜的含量為3~15質量%,該糊精或葡萄糖的含量為25~65質量%。
- 一種含澱粉食品,其特徵在於:含有如申請專利範圍第1項或第2項所述之含澱粉食品用品質改良劑。
- 如申請專利範圍第3項所述之含澱粉食品,其中該含澱粉食品為粥。
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