TWI593361B - A looseness improving agent for processed cereal food - Google Patents

Description

Loose improver for processed cereals

The present invention relates to a loosening improvement of cereal processed foods, and more particularly to a loosening improver for cereal processed foods such as noodles and rice, and a cereal processed food improved by using the improved agent to improve the porosity.

Due to the diversification of food in recent years, the demand for processed foods is increasing. In particular, cereals such as noodles and rice, and a large number of processed and conditioned products are sold in convenience stores, supermarkets, etc., so that most consumers can eat them.

Among these processed and commercially available processed foods, there is a particular problem that is the convenience of processing and the deterioration of quality over time.

The cereal processed foods such as noodles and rice generally contain starch. When processed and conditioned, the starch flows out to the surface of the food, and the foods will stick together. As a result, in the case of a noodle product, it is difficult to mix it with the broth or the sauce when it is intended to be divided into one serving portion or to be eaten due to the adhesion of the surfaces. In the case of instant noodles, the already bonded portion becomes difficult to foam. In addition, in the case of rice products, the fried rice cannot be uniformly mixed, and the rice grains are broken in the molding machine of the rice ball. Such problems can lead to a decrease in production efficiency, an increase in cost, and the result that the finished food becomes less edible and unpalatable.

In the conventional method of eliminating the stickiness of the foods and improving the looseness, there is a method of mixing the fats and oils or emulsifying the fats and oils (Patent Document 1). However, if the fats and oils are used in the bulking agent, the oil floats when consumed. Seasoning dew can not be used in noodles or noodles such as soba noodles and udon noodles. Further, there are a method of adding a sucrose fatty acid ester having a high HLB (Patent Document 2), a method of adding an organic acid (Patent Document 3), a method of processing by mechanical vibration, and a method of using water-soluble hemicellulose ( Patent Document 4) and the like, but sufficient looseness cannot be obtained in any case, and the use of an emulsifier alone has a problem that the taste is deteriorated.

In order to impart a loosening effect, lecithin is generally known, but since it has high reactivity with other materials, it is difficult to use as a raw material for use in combination of preparations. For example, if lecithin is used in combination to improve the porosity of water-soluble hemicellulose, there is a problem of aggregation due to interaction (Patent Document 5).

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 3-175940

[Patent Document 2] Japanese Patent Publication No. 60-8103

[Patent Document 3] Japanese Laid-Open Patent Publication No. 61-181350

[Patent Document 4] Japanese Patent Laid-Open No. 6-121647

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2004-222550

An object of the present invention is to provide a loosening improver for efficiently producing a delicious cereal processed food and a cereal processed food using the same, in order to suppress deterioration in quality such as poor looseness during storage. Specifically, the object is to use a water-soluble hemicellulose having a strong loosening and improving effect and lecithin, and to prepare a solution in a state in which it is not agglomerated, and use it as a loosening improver.

In view of the above-mentioned problems, the inventors of the present invention have found that a loosening improver for cereal processed foods in which a polyglycerol fatty acid ester having a polymerization degree of glycerin of 4 or more is used in addition to water-soluble hemicellulose and lecithin is used. The present invention is completed by a solution state without agglomeration, and by improving the porosity of the cereal processed food by adding the loosening improver.

That is, the invention is:

(1) A loosening improver for cereal processed foods, which comprises (A) water-soluble hemicellulose, (B) lecithin, and (C) glycerin having a polymerization degree of 4 or more.

(2) The loosening improver for cereal processed foods according to (1), wherein the water-soluble hemicellulose is derived from beans.

(3) A cereal processed food obtained by adding a loosening improver of (1) or (2) or by surface treatment with the loosening improver.

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

According to the present invention, the looseness of cereal processed foods such as noodles or rice can be improved, and the sticking of noodles or rice grains can be remarkably suppressed. Further, the cereal processed food to which the loosening improver of the present invention is added can maintain the looseness of the rice, for example, even after being stored for one day after the preparation, and the adhesion of the rice to each other and the surface can be remarkably suppressed. In addition, the present invention provides a water-soluble hemicellulose and lecithin as a constituent component, but a polyglycerol fatty acid ester having a polymerization degree of 4 or more in combination with glycerin can be aggregated in a solution state and is excellent.

(Grain processed food)

The cereal processed food of the present invention refers to a food obtained by processing cereals (rice, wheat, barley, alfalfa, millet, etc.) once or twice. For the first time processed foods, there are rice, wheat rice, millet glutinous rice noodles, dried noodles, noodles, and noodles. For the second time processed foods, the processed foods are reprocessed once. For example: rice balls, sushi, pilaf, fried rice, assorted steamed rice, assorted bibimbap, soba noodles, udon noodles, oil noodles, Italian noodles, noodles, instant noodles, etc.

These cereal processed foods include those in the home, the final commercial processed foods for the purpose of eating on the spot, or the semi-products that must be cooked when consumed, including in the market at room temperature, refrigeration, freezing, ice temperature, etc. Circulating food.

(Loose modifier)

The loosening improver of the present invention is a polyglycerin fatty acid ester having a degree of polymerization of water-soluble hemicellulose and lecithin and glycerin of 4 or more.

(water soluble hemicellulose)

Water-soluble hemicellulose, which can be obtained from oilseeds (palm, coconut, corn, cottonseed, etc.) or cereals (rice, wheat, etc.) or beans (soya, red beans, peas, etc.) as raw materials, but from solubility or In an industrial aspect, the invention is preferably from beans, especially from soybeans or peas, especially from cotyledons.

The water-soluble hemicellulose can be obtained by a method of extracting from a hemicellulose-containing material by water extraction or hot water extraction, a method of heating extraction under acid or alkali conditions, and a method of extracting by enzyme decomposition.

One of the methods for producing water-soluble hemicellulose is desirably as follows. Preferably, the pH of the raw materials in the vicinity of the isoelectric point of each protein is from 80 ° C to 130 ° C, more preferably from 100 ° C to 130 ° C, under acidic to basic conditions. After decomposing by heating, and separating the water-soluble fraction by centrifugation or the like, directly drying it, or performing, for example, activated carbon treatment or resin adsorption treatment or ethanol precipitation treatment to remove the hydrophobic substance or the low molecular substance and drying, thereby obtaining Water soluble hemicellulose.

(lecithin)

The lecithin to be used in the present invention may be a phospholipid containing a phospholipid as a main component, and examples thereof include soy lecithin, egg yolk lecithin, and lecithin which is easily obtained, or lysolecithin which is decomposed by an enzyme ( Modified lecithin such as lysolecithin). Among them, it is preferred to distinguish lecithin, especially lecithin powder from which an oil component has been removed.

(polyglycerol fatty acid ester)

The polyglycerol fatty acid ester having a degree of polymerization of glycerin used in the present invention of 4 or more is not particularly limited, and the HLB is preferably 9 or more, and it is preferable to exhibit a high porosity effect.

(added amount)

The blending amount of the water-soluble hemicellulose in the present loosening agent is preferably 0.01 to 20% by weight, more preferably 0.05%, in terms of the amount of the water-soluble hemicellulose added to the cereal processed food. 5 wt%. Further, the amount of the lecithin to be blended in the present loosening agent is preferably 0.001 to 5% by weight, more preferably 0.005 to 2% by weight, based on the amount of lecithin added to the cereal processed food. Further, the blending amount of the polyglycerin fatty acid ester having a polymerization degree of glycerin of 4 or more in the present loosening modifier, and the amount of the polyglycerin fatty acid ester having a polymerization degree of glycerin of 4 or more for the cereal processed food, It is preferably 0.001 to 5% by weight, more preferably 0.005 to 2% by weight. In the case where the amount added is too small, sufficient looseness may not be imparted to the cereal processed food, and if the amount is too large, the flavor of the cereal processed food may be changed.

The blending ratio of the polyglycerol fatty acid ester having a polymerization degree of lecithin to glycerin of 4 or more in the present loosening agent is greatly affected by other raw material types or blending amounts, and is not limited to the illustration, but is relative to 1 The polyglycerin fatty acid ester having a degree of polymerization of lecithin or glycerin of 4 or more is preferably 0.01 or more, preferably 0.1 or more, more preferably 0.5 or more. If the ratio of the polyglycerol fatty acid ester having a degree of polymerization of glycerin of 4 or more to lecithin is too small, the solution may agglomerate. The upper limit is not particularly limited, but it is suitably used within the above range from the viewpoint of cost or flavor.

The form of the loosening improver is not particularly limited. For example, a polyglycerin fatty acid ester having a degree of polymerization of water-soluble hemicellulose and lecithin and glycerin of 4 or more, and other auxiliary agents are dissolved in water to form a liquid or paste state, and simply mixed into a powder, The masher is further granulated into granules.

(other additives)

In the present loosening agent, it is necessary to blend a polyglycerin fatty acid ester having a degree of polymerization of water-soluble hemicellulose with lecithin and glycerin of 4 or more, but other additives may be used in combination as appropriate. Examples of other additives include emulsifiers such as monoglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, stearyl succinates, polysorbates, or general animal and vegetable fats or fats. An oily substance such as tocopherol of vitamins, monosaccharides such as glucose and fructose, oligosaccharides such as sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, maltotetraose, and sugar alcohol, Dextrin, red cabbage, agar, carrageenan, red algae (furcellaran), tamarind seed polysaccharide, tara gum, karaya gum, pectin, xanthan gum, sodium alginate, western gum, gum Glutinous gum, gum base gum, locust bean gum, pullulan, orchid, gum arabic, hyaluronic acid, cyclodextrin, chitosan, carboxymethyl cellulose (CMC), algae Polysaccharides such as acid propylene glycol ester, processed starch, etc., or hydrolysates of such polysaccharides, albumin such as gelatin and whey, sodium caseinate, soluble collagen, protein, egg yolk powder, soybean protein, etc. Substances such as substances or calcium fortifiers, sodium acetate, etc. pH adjuster.

The loosening improver may of course be in a powder state, or may be prepared in a state in which it is in an emulsified state or a suspended state with oil or a solution, or a solution such as water or saline, and a solution further added to an organic acid solution such as acetic acid. Distributed for sale.

(addition method and surface treatment method)

The method of adding the present loosening improver to the cereal processed food or the method of surface-treating the cereal processed food with the present loosening improver is not particularly limited, and there are the following methods. As a method of adding the present loosening improver to the cereal processed food, (1) when the processed rice is prepared, the rice is added after the loosening improver is added to the rice. Moreover, the rice is further processed. (2) Add the loosening improver to the water or hot water before cooking the noodles or the pasta.

Moreover, the method of surface-treating a cereal-processed foodstuff by this loose-control agent can mention the following (1) mixing the aqueous solution of the loosening modifier in the rice after cooking, cooking, or cooked noodles or a pasta. Surface treatment. (2) Spray the aqueous solution of the loosening improver on the cooked rice or the cooked noodles or the pasta. (3) The loosening improver is dissolved in the seasoning liquid in advance, poured on the pasta, noodles or rice and subjected to surface treatment. (4) A method in which the present loosening improver is mixed with a powder seasoning and sprinkled on rice, pasta, noodles, and surface treatment. These methods can be selected depending on the characteristics of each food product such as the production line and the sales form.

The method of adding the loosening improver to the cereal processed food or the method of surface treating the cereal processed food with the present loosening agent or the cereal processed food such as rice has good porosity. Therefore, the cereal processed food obtained by the present invention is very easy to eat and can feel delicious. Further, for example, even after the storage for one day after the preparation, the porosity is maintained, and the adhesion of the rice to each other and the surface is remarkably suppressed.

Further, by imparting good porosity, there is excellent processing suitability such as easy mixing and difficulty in collapse in the production of cereal processed foods.

[Examples]

The invention is further illustrated by the following examples, but the invention is not limited to the examples. In addition, the parts and % in the examples refer to the weight basis.

In the examples shown below, the water-soluble hemicellulose is a water-soluble soybean hemicellulose derived from soybeans, which is commercially available under the name "SOYAFIBE-S" (manufactured by Fuji Oil Co., Ltd.).

(Method of evaluating the looseness of the surface)

The looseness evaluation of the surface was performed for each of the loosening improvers.

First, 600 g of high-gluten flour, 400 g of buckwheat flour, 10 g of salt, and 300 g of water were blended, and kneaded in a mixer for 15 minutes, and calendered and cut out according to a usual method (cutting teeth #22 square, noodle thickness 1.3 mm), and obtained. The noodles were boiled in boiling water for 3 minutes, and washed with running water for 30 seconds to obtain a cooked noodles. Then, each loosening agent was uniformly sprayed 6 g per 200 g of the noodle, filled in a container, and sealed, and 10 panelists evaluated the porosity after storage for one day. According to Table 1 The benchmark was evaluated by 1 to 5 points, and the average score was used as the looseness evaluation. If the average score is 4 or more, it is judged to be good in porosity.

(With or without agglutination evaluation method)

After preparing various loosening improvers, it was visually confirmed whether or not there was agglutination after 6 hours. Those who have precipitates but can easily disperse are rated as ○, and those who cannot easily disperse are rated as ×.

(Exploration of multiplication effect) (Example 1, Comparative Example 1 to 5)

According to the ratio of Table 2, the water-soluble soybean hemicellulose, lecithin, and polyglycerin fatty acid ester were dispersed in warm water and dissolved at 70 ° C for 15 minutes to prepare a loose modifier A to E. The presence or absence of agglutination and the looseness of the noodles were evaluated for each of the loosening improvers A to E. For the lecithin, SLP-WHITE (manufactured by TSUJI Oil Co., Ltd.) and the polyglycerin fatty acid ester were used, and SUNSOFT Q-12S (manufactured by Sun Chemical Co., Ltd., HLB = 15.5, glycerin polymerization degree = 10) was used.

As shown in Table 2, the water-soluble soybean hemicellulose and the lecithin and the polyglycerin fatty acid ester loosening agent were used together, and no aggregation occurred, which was good. Further, the looseness of the surface was also 4 or more, which was a good result, and the porosity was greatly improved as compared with Comparative Examples 1 to 5. In Comparative Example 4, in which only water-soluble soybean hemicellulose and lecithin were used in combination, aggregation occurred, and the looseness of the surface was not evaluated.

(Exploration of polyglycerol fatty acid esters) (Examples 2 to 5, Comparative Examples 6 to 7)

According to the ratio of Table 3, a loose modifier F~K was prepared by adding a polyglycerol fatty acid ester having different degrees of polymerization of water-soluble soybean hemicellulose, lecithin, and glycerin to water, and dissolving at 70 ° C for 15 minutes. According to Example 1, the presence or absence of agglomeration and the evaluation of the looseness of the surface were carried out.

As a result of Table 3, a loosening improver of a polyglycerin fatty acid ester having a polymerization degree of water-soluble soybean hemicellulose and lecithin and glycerin of 4 or more was used, and aggregation was not performed, which was good. Moreover, the looseness of the surface is also 4 or more, which is a good result. The loosening agent F and G caused agglomeration of the liquid, and the looseness of the surface could not be evaluated.

(Exploration of the amount of addition) (Examples 6 to 9)

According to the ratio of Table 4, the amount of lecithin and polyglycerin fatty acid ester added was changed to prepare a loose modifier L~O. For the lecithin, SLP-WHITE (manufactured by TSUJI Oil Co., Ltd.) and the polyglycerin fatty acid ester were used, and SUNSOFT Q-12S (manufactured by Sun Chemical Co., Ltd., HLB = 15.5, glycerin polymerization degree = 10) was used. According to Example 1, the presence or absence of agglomeration and the evaluation of the looseness of the surface were carried out.

As a result of Table 4, the loosening improvers of Examples 6 to 9 did not agglomerate and were good. Further, the evaluation of the porosity of the surface to which each of the loosening improvers was added was also 4 or more, which was a good result.

(Evaluation of looseness of rice) (Examples 10 to 11 and Comparative Example 8)

Using the ratio shown in Table 5, use a household rice cooker to cook rice. Add the water or the loosening agent E to the cooked rice according to Table 5, mix until uniform, and let cool to room temperature. The looseness of rice is divided into the following three levels: ○: loose, △: not easy to loose, ×: not loose.

As a result of Table 5, rice obtained by adding the loosening improver at the time of rice cooking (Example 10), or rice obtained by surface-treating the cooked rice with the loosening improver (Example 11), loose Good sex.

Claims (3)

A loosening improver for cereal processed foods, which comprises (A) water-soluble hemicellulose derived from soybean or pea, (B) lecithin, and (C) glycerin having a polymerization degree of 4 or more and 10 or less polyglycerin fatty acid ester . A cereal processed food is obtained by adding a loosening improver for cereal processed foods according to item 1 of the patent application or by surface treatment with the loosening improver. The cereal processed food according to item 2 of the patent application scope, wherein the amount of the loosening improver for the cereal processed food of the first application of the patent application scope (A) is from the water soluble half of the soybean or the pea relative to the cereal processed food. The polyglycerol fatty acid ester having a cellulose content of 0.01 to 20% by weight, (B) lecithin being 0.001 to 5% by weight, and (C) glycerin having a polymerization degree of 4 or more and 10 or less is 0.001 to 5% by weight.