TWI593362B - 穀類加工食品之疏鬆改良劑 - Google Patents
穀類加工食品之疏鬆改良劑 Download PDFInfo
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- TWI593362B TWI593362B TW102110510A TW102110510A TWI593362B TW I593362 B TWI593362 B TW I593362B TW 102110510 A TW102110510 A TW 102110510A TW 102110510 A TW102110510 A TW 102110510A TW I593362 B TWI593362 B TW I593362B
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- Prior art keywords
- rice
- lecithin
- water
- loosening
- cereal
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- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
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Description
本發明係關於穀類加工食品之疏鬆改良,詳言之,係關於麵類、米飯類等穀類加工食品之疏鬆改良劑、及藉由使用該改良劑以使疏鬆性有所改良之穀類加工食品。
由於近年食物的多樣化,加工食品的需求正在增大。尤其是麵、米飯此類的穀類食品,已有大量經過加工、調理的製品在便利商店、超級市場等販售,使許多的消費者能夠食用。
此等流通、市售的加工食品,特別成為問題的是加工的便利性及隨時間導致的品質劣化。
麵、米飯等穀類加工食品一般含有澱粉,在加工、調理時,澱粉質流出到食品表面,食品彼此會黏結在一起。其結果,若為麵製品,由於麵彼此的附著會造成想分成一次食用分量、或在食用時與汁或醬混合變得困難。為速食麵的情形,麵已黏結的部分會不易泡開。又,米飯製品的情形,會發生炒飯無法全體均勻地拌炒,飯粒在飯糰的成型機中發生潰散。如此的問題會招致生產效率下降、成本上升,且完成的食品也變得不易食用、不美味的結果。
就消除該食品彼此之黏結性並改善疏鬆性之習知方法而言,有以下方法:混合油脂或乳化油脂之方法(專利文獻1)、添加高HLB之蔗糖脂肪酸酯之方法(專利文獻2)、添加有機酸之方法(專利文獻3)、邊施以機械振動邊加工之方法、使用水溶性半纖維素之方法(專利文獻4)等。
為了賦予疏鬆效果,一般熟知的為卵磷脂,但由於其與別的材料的反應性高,故係難以作為製劑組合使用的原料。例如:若為了改良水溶性半纖維素之疏鬆性而併用卵磷脂,會有由於交互作用導致凝集的問題(專利文獻5)。
【先前技術文獻】
【專利文獻】
【專利文獻1】日本特開平3-175940號公報
【專利文獻2】日本特公昭60-8103號公報
【專利文獻3】日本特開昭61-181350號公報
【專利文獻4】日本特開平6-121647號公報
【專利文獻5】日本特開2004-222550號公報
本發明之目的在於提供抑制於保存時疏鬆變差等品質下降、且有效率地製造美味穀類加工食品用的疏鬆改良劑,及使用該疏鬆改良劑之穀類加工食品。具體而言,目的在於提供將具有強疏鬆改良作用之水溶性半纖維素與卵磷脂以不凝集而以溶液狀態進行製劑化並作為疏鬆改良劑使用。
本案發明人等有鑑於上述課題,努力研究結果發現:除了水溶性半纖維素及卵磷脂以外還併用硬脂醯基乳酸鹽之穀類加工食品用之疏鬆改良劑,為溶液狀態而不凝集,且藉由添加該疏鬆改良劑能改良穀類加工食品
之疏鬆性,乃完成本發明。
亦即本發明係:
(1)一種穀類加工食品用之疏鬆改良劑,其特徵為:包含(A)水溶性半纖維素、(B)卵磷脂、(C)硬脂醯基乳酸鹽。
(2)如(1)之穀類加工食品用之疏鬆改良劑,其中,水溶性半纖維素係來自豆類。
(3)一種穀類加工食品,其係添加如(1)或(2)記載之疏鬆改良劑,或以該疏鬆改良劑進行表面處理而成。
(4)如(3)之穀類加工食品,其中,如(1)或(2)記載之疏鬆改良劑之添加量相對於穀類加工食品,為:(A)水溶性半纖維素為0.01~20重量%、(B)卵磷脂為0.001~5重量%、(C)硬脂醯基乳酸鹽為0.001~5重量%。
依照本發明,能改善麵或米飯等穀類加工食品之疏鬆性,且顯著抑制麵條或飯粒之黏結。再者,添加了本發明之疏鬆改良劑之穀類加工食品,例如即使於製備後經過1日冷藏保存後仍維持其疏鬆性,能顯著抑制米飯彼此、麵彼此的黏結。又,本疏鬆改良劑係包含水溶性半纖維素與卵磷脂作為構成成分,但藉由併用硬脂醯基乳酸鹽,能不發生凝集且成為良好者。
(穀類加工食品)
本發明之穀類加工食品,係指將穀類食品(米、小麥、大麥、稗、小米等)經過1次加工或更進行2次加工而成的食品。就1次加工食品而言,有米飯、麥飯、小米麻糬、乾麵、生麵、義大利麵等,就2次加工食品而言,係將1次加工食品予以再調理而得之食品,例如:飯糰、壽司、肉飯、炒飯、什
錦蒸飯、什錦拌飯、蕎麥麵、烏龍麵、油麵、義大利麵、麵線、速食麵等。
該等穀類加工食品,涵蓋在家庭中料理者、以在現場食用為目的之最終商品型加工食品、或在食用時必需料理的半製品,包括以常溫、冷藏、冷凍、冰溫等方法在市場流通的食品。
(疏鬆改良劑)
本發明之疏鬆改良劑,係含有水溶性半纖維素、卵磷脂、硬脂醯基乳酸鹽者。
(水溶性半纖維素)
水溶性半纖維素,能以油糧種子(棕櫚、椰子、玉米、綿籽等)或穀類(米、小麥等)或豆類(黃豆、紅豆、豌豆等)作為原料而獲得,但從溶解性或工業性的方面,本發明宜為來自豆類,尤其來自黃豆或豌豆,其中尤其來自子葉者為較佳。
水溶性半纖維素,可藉由從含有半纖維素之原料以水萃取或熱水萃取之方法、於酸、鹼條件下進行加熱萃取之方法、利用酵素分解進行萃取的方法等獲得。
水溶性半纖維素之製造法之一理想例如下。藉由將該等原料於酸性至鹼性條件下,較佳為在各蛋白質的等電點附近的pH,較佳為80℃以上130℃以下,更佳為在超過100℃、130℃以下進行加熱分解,並以離心分離等區分出水溶性級分後,直接將其乾燥,或例如進行活性碳處理或樹脂吸附處理或乙醇沈澱處理而去除疏水性物質或低分子物質並乾燥,藉此可獲得水溶性半纖維素。
(卵磷脂)
本發明使用之卵磷脂,只要是包含磷脂質作為主成分者即可,可列舉一般容易取得之黃豆卵磷脂、卵黃卵磷脂、及該等的區分卵磷脂或經酵素分解之溶血卵磷脂(lysolecithin)之類的改質卵磷脂。其中較佳為區分卵磷脂,尤其是已去除了油成分的卵磷脂粉末。
(硬脂醯基乳酸鹽)
本發明使用之硬脂醯基乳酸鹽,可列舉硬脂醯基乳酸鈉、硬脂醯基乳酸鈣等。
(添加量)
水溶性半纖維素在本疏鬆改良劑中之摻合量,就水溶性半纖維素對於穀類加工食品之添加量而言,較佳為摻合使得成為0.01~20重量%,更佳為0.05~5重量%。又,卵磷脂在本疏鬆改良劑中之摻合量,就卵磷脂對於穀類加工食品之添加量而言,較佳為摻合使得成為0.001~5重量%,更佳為0.005~2重量%。又,硬脂醯基乳酸鹽在本疏鬆改良劑中之摻合量,就硬脂醯基乳酸鹽對於穀類加工食品之添加量而言,較佳為摻合使得成為0.001~5重量%,更佳為0.005~2重量%。均為若添加量過少,會有無法對於穀類加工食品賦予足夠疏鬆性的情況,若過多會有使穀類加工食品之風味改變的情況。
本疏鬆改良劑中之卵磷脂與硬脂醯基乳酸鹽之摻合比例,會由於其他原料種類或摻合量而大受影響,不限於例示,但相對於1的卵磷脂,硬脂醯基乳酸鹽宜為0.01以上,較佳為0.1以上,更佳為0.5以上較理想。若硬脂醯基乳酸鹽相對於卵磷脂之比例太小,有時溶液會發生凝集。上限不特別限制,但從成本或風味的觀點,在前述範圍內使用為適當。
本疏鬆改良劑之形態不特別限定。例如:將水溶性半纖維素與卵磷脂及硬脂醯基乳酸鹽、其他副劑溶於水而成液體或糊劑狀態、簡單將該等混合成粉末狀者、進一步將已混合者予以造粒成顆粒狀者。
(其他添加劑)
本疏鬆改良劑中,必須要摻合水溶性半纖維素與卵磷脂及硬脂醯基乳酸鹽,但也可適當併用其他添加劑。其他添加劑,可列舉:單甘油脂肪酸酯、蔗糖脂肪酸酯、山梨糖醇酐脂肪酸酯、聚甘油脂肪酸酯、聚山梨醇酯等乳
化劑、或一般的動植物性油脂或係脂溶性維生素之生育酚等油性物質、葡萄糖、果糖等單糖類、蔗糖、麥芽糖、乳糖、棉子糖、麥芽三糖、海藻糖、水蘇糖、麥芽四糖等低聚醣、及糖醇、糊精、赤菜、瓊脂、鹿角菜膠、紅藻膠(furcellaran)、羅望子種子多糖類、塔拉膠、刺梧桐膠、果膠、黃原膠、藻酸鈉、西黃蓍膠、瓜爾豆膠、茄替膠、刺槐豆膠、普魯南糖(pullulan)、結蘭膠、阿拉伯樹膠、透明質酸、環糊精、幾丁聚糖、羧基甲基纖維素(CMC)、藻酸丙二醇酯、加工澱粉等各種澱粉類等之多糖類、或該等多糖類之水解物、明膠、乳清等白蛋白、酪蛋白鈉、可溶性膠原蛋白、蛋白、蛋黃粉末、黃豆蛋白等蛋白性物質、或鈣強化劑等鹽類、乙酸鈉等pH調整劑。
本疏鬆改良劑,當然可為粉末狀態,也可製成係為與油脂之乳化狀態或懸浮狀態、或水、食鹽水等溶液,及進一步添加於乙酸等有機酸溶液而成之溶液之狀態進行流通販售。
(添加方法與表面處理方法)
將本疏鬆改良劑添加於穀類加工食品之方法、或以本疏鬆改良劑對於穀類加工食品進行表面處理之方法不特別限定,有如下方法。作為將本疏鬆改良劑添加到穀類加工食品之方法,可列舉:(1)製作加工米飯時,於米添加本疏鬆改良劑後煮飯。又,將該米飯進一步加工。(2)在煮麵或義大利麵時預先在水或熱水中加入本疏鬆改良劑後煮麵等方法。
又,以本疏鬆改良劑將穀類加工食品進行表面處理之方法,可列舉:(1)在煮飯、蒸煮後的米飯或煮好的麵條或義大利麵中拌入本疏鬆改良劑之水溶液並進行表面處理。(2)將本疏鬆改良劑之水溶液噴霧於蒸煮後之米飯或煮好的麵條或義大利麵。(3)預先將本疏鬆改良劑溶解於調味液中,澆在義大利麵、麵條或米飯並進行表面處理。(4)將本疏鬆改良劑與粉末調味料混合,並且撒於米飯、義大利麵、麵條並進行表面處理等方法。該等方法可視生產線、販售形態等各食品特性選擇。
利用將本疏鬆改良劑添加於穀類加工食品之方法、或以本疏鬆改良劑將穀類加工食品進行表面處理之方法獲得之麵或米飯等穀類加工食品,具
有良好的疏鬆性。因此由本發明獲得之穀類加工食品非常容易食用,能感覺到美味。又,例如:即使在製備後經過1日冷藏保存後仍維持其疏鬆性,且米飯彼此、麵彼此的黏結顯著受抑制。
又,藉由賦予良好的疏鬆性,有在製造穀類加工食品時容易混合、不易潰散等優異的加工適性。
【實施例】
以下舉實施例更進一步說明本發明,但本發明不限於該等例示。又,例中之份及%均指重量基準。
以下所示之實施例中,水溶性半纖維素使用以「SOYAFIBE-S」(不二製油(股)製)為名市售的來自黃豆的水溶性黃豆半纖維素。
(麵之疏鬆性評價方法)
將高筋麵粉600g、蕎麥粉400g、食鹽10g、水300g摻合,以混合機進行15分鐘混捏,依常法壓延、切出(# 22齒切削角、麵條厚度1.3mm),將獲得的麵條於沸水中煮3分鐘,以流水水洗30秒,獲得煮好的麵。然後,將各疏鬆改良劑對於煮麵每200g均勻噴霧6g,填充於容器並密封,請10名品評員評價經過1日冷藏保存後之疏鬆性。各品評員依據表1的基準以1~5分評價,並以平均分數作為疏鬆性評價。平均分數若為4分以上,判斷為疏鬆性良好。
(有無凝集之評價方法)
製備各種疏鬆改良劑之後,以目視確認6小時後是否有凝集。有沉澱但能輕易分散者評為○、有不能輕易分散的凝集者評為×。
(相乘效果的探討)(實施例1~3、比較例1~5)
依據表2之配比,製備疏鬆改良劑A~G。針對各疏鬆改良劑A~G進行有無凝集、及麵條之疏鬆性之評價。卵磷脂係使用SLP-WHITE(TSUJI製油公司製)、硬脂醯基乳酸鹽係使用Grindsted SSL(硬脂醯基乳酸鈉、DANISCO公司製)。
如表2之結果,併用水溶性黃豆半纖維素與卵磷脂及硬脂醯基乳酸鈉之實施例1~3,未發生凝集,係為良好。又,麵之疏鬆性也有4分以上,為良好結果,相較於比較例1~5,疏鬆性有大幅改善。僅併用水溶性黃豆半纖維素與卵磷脂之比較例5,發生凝集,未能評價麵之疏鬆性。
(米飯之疏鬆性評價)(實施例4~5、比較例6)
以表3所示之配比,使用家庭用煮飯器煮飯。於煮好的飯依表3添加水、或疏鬆改良劑E,混合至均勻為止,並放冷至成為室溫。飯之疏鬆性分以下3級評價:○:疏鬆、△:不易疏鬆、×:不疏鬆。
如表3的結果,煮飯時添加本疏鬆改良劑而得的米飯(實施例4)、或將本疏鬆改良劑對於煮好後的米飯進行表面處理而得的米飯(實施例5),疏鬆性均良好。
Claims (3)
- 一種穀類加工食品用之疏鬆改良劑,其特徵為包含(A)來自大豆或豌豆之水溶性半纖維素、(B)卵磷脂、(C)硬脂醯基乳酸鹽。
- 一種穀類加工食品,其係添加如申請專利範圍第1項之穀類加工食品用之疏鬆改良劑或以該穀類加工食品用之疏鬆改良劑進行表面處理而成。
- 如申請專利範圍第2項之穀類加工食品,其中,如申請專利範圍第1項之穀類加工食品用之疏鬆改良劑之添加量,相對於穀類加工食品,為:(A)來自大豆或豌豆之半纖維素係0.01~20重量%、(B)卵磷脂係0.001~5重量%、(C)硬脂醯基乳酸鹽係0.001~5重量%。
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JP2000139385A (ja) * | 1998-11-06 | 2000-05-23 | Musashino Chemical Laboratory Ltd | 製麺用製剤 |
JP2004065216A (ja) * | 2002-08-05 | 2004-03-04 | Amacos:Kk | 米飯類,麺類の改良剤および米飯類、麺類 |
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JP4281364B2 (ja) | 2003-01-21 | 2009-06-17 | 不二製油株式会社 | 穀類加工食品の品質改良 |
JP2007166929A (ja) * | 2005-12-20 | 2007-07-05 | Sanei Gen Ffi Inc | 澱粉麺類の品質改良剤 |
JP4566968B2 (ja) * | 2006-10-11 | 2010-10-20 | 株式会社日清製粉グループ本社 | 麺類用ほぐれ剤および麺類のほぐれ改善方法 |
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