TWI786268B - Stringiness reducing composition for food products and method for producing the same, method for producing a dressed food, method for producing a food product, and method for reducing stringiness of a dressed food - Google Patents

Abstract

The present invention provides a composition for food product, in which the composition comprises an ingredient (A) of alpha crosslinked starch (except for alpha acetyl crosslinked starch, alpha ether crosslinked starch, and alpha acetyl ether crosslinked starch), and an ingredient (B) which is any one or two selected from the group consisting of guar gum and xanthan gum, wherein the amount of the ingredient (A) to the total amount of the composition is 5 mass% or more and 70 mass% or less, and the amount of the ingredient (B) to the total amount of the composition is 10 mass% or more and 40 mass% or less.

Description

Stringing inhibitor composition for food, production method thereof, production method of kneaded product, food production method, and method for inhibiting stringing of kneaded product

The present invention relates to compositions for food.

Techniques for improving food quality are described in Patent Documents 1 to 6.

Patent Document 1 (Japanese Patent Application Laid-Open No. 2007-274927) provides a quality improver for filling materials, which makes the filling materials contain: polyglucomannan, esterified starch and/or etherified starch, And Indian gum and/or gum arabic, so as to improve water retention and emulsification, significantly inhibit the phenomenon of water separation and oil separation, and can give texture and good melting to batter, custard cream, side dish fillings and other filling materials , Smooth taste.

Patent Document 2 (International Publication No. 2016/117630) describes the technology of oil-in-water emulsions, which respectively contain in specific amounts: starch, sugars other than starch, water, and oil (which contains a specific amount of medium-chain-containing triglycerides of fatty acids); the emulsion has high fat content and high sugar content, and has a good shelf life, and has a good melting mouth, less oily feeling, and has heat resistance and shape retention suitable for heating and conditioning such as firing , and has good grill marks, it is suitable for the manufacture of desserts and breads as a filling material with high oil content.

Patent Document 3 (International Publication No. 2012/176281) describes a water-soluble powder component dispersion composition, which contains edible oil, water, protein, reduced starch saccharide and polysaccharide, respectively dispersing edible oil and non-dissolved water-soluble powder. Powder composition, and the total light transmittance is within a specific range; if the composition is mixed with high-moisture ingredients such as vegetables and eggs to make dishes, the composition will absorb the moisture seeped from the high-moisture ingredients and form a viscous The oil-in-water emulsion is integrated with the whole food, so it can prevent the water from the food.

Patent Document 4 (International Publication No. 2013/061653) describes an emulsified seasoning, which is a W/O/W emulsified seasoning containing edible oil, emulsifier, thickener and salt; viscosity, edible oil content, The salt content, the average particle size of the W/O/W emulsified particles, and the water separation rate are all within specific ranges; the emulsified seasoning can effectively inhibit the The phenomenon of dehydration occurs in the ingredients, so as to maintain the appearance, texture and flavor of the ingredients.

Patent Document 5 (Japanese Patent Laid-Open No. 2011-254770 ) describes a technology for processing food, which is to bring ingredients into contact with bread or rice. According to this document, by containing specific cellulose-based powder and water in specific amounts in the ingredients, it is possible to provide a processed food with less water separation, good shape retention, and good food texture and flavor retention over time.

On the other hand, Patent Document 6 (Japanese Patent Application Laid-Open No. 2010-136695) describes that if starch is dispersed in water and heated, it will swell irreversibly, and the gelatinized and swollen starch is extremely fragile and easily collapsed. This phenomenon not only It leads to a reduction in viscosity and shape retention, and also becomes the main cause of sticky feeling and stringiness, resulting in a decrease in food taste. Furthermore, a method for modifying starch describes adding an emulsifier, and this document describes using a specific polyglycerol fatty acid ester as a starch modifying agent.

[Prior Art Literature] [Patent Document]

Patent Document 1: Japanese Patent Laid-Open No. 2007-274927

Patent Document 2: International Publication No. 2016/117630

Patent Document 3: International Publication No. 2012/176281

Patent Document 4: International Publication No. 2013/061653

Patent Document 5: Japanese Patent Laid-Open No. 2011-254770

Patent Document 6: Japanese Patent Laid-Open No. 2010-136695

After review by the inventors of this case, even if the technologies described in the above patent documents are used, there is still room for improvement in the aspect of suppressing stringing while ensuring the water retention of food. More specifically, although foods containing Guanhua bean gum and Sanxian gum have high water retention, stringing was found. If the food is stringy, not only the food taste will be reduced, but also the appearance will be spoiled, resulting in a significant reduction in the value of the product.

The present invention provides a food composition capable of suppressing stringing while ensuring food water retention.

According to the present invention, there is provided a food composition comprising the following component (A) and component (B); the content of the component (A) is 5% by mass or more and 70% by mass or less with respect to the entire composition ; The content of the above-mentioned component (B) is not less than 10% by mass and not more than 40% by mass relative to the entire composition.

Ingredient (A): α-Cross-linked Starch (Calpha-Cylated-Cross-Linked Starch, α-Cylated-Etherified C-Linked Starch, and α-Cylated-Cylated-Cross-Linked Starch are excluded.)

Ingredient (B): 1 or 2 kinds selected from the group consisting of Guanhua bean gum and Sanxian gum.

According to the present invention, there is provided a method for producing a food composition, which includes the step of mixing the following component (A) and component (B); in the above step, the blending amount of the above component (A) is relative to the The composition as a whole is 5 mass % or more and 70 mass % or less, and the compounding quantity of the said component (B) is 10 mass % or more and 40 mass % or less with respect to the said composition whole.

Ingredient (A): α-Cross-linked Starch (Calpha-Cylated-Cross-Linked Starch, α-Cylated-Etherified C-Linked Starch, and α-Cylated-Cylated-Cross-Linked Starch are excluded.)

Ingredient (B): 1 or 2 kinds selected from the group consisting of Guanhua bean gum and Sanxian gum

According to the present invention, there is provided a method for producing a mixture, which includes: a step of obtaining a composition using the aforementioned method for producing a composition of the present invention; and a step of mixing food materials with the above composition; during the above step of mixing , the compounding quantity of the said composition is 0.5 mass parts or more and 5 mass parts or less with respect to 100 mass parts of said food materials.

Moreover, according to the present invention, there is provided a method for producing a mixture, which includes: the following step of mixing component (A), component (B) and ingredients; and in the above step, relative to the above component ( B) 100 parts by mass, the blending amount of the above-mentioned component (A) is not less than 13 parts by mass and not more than 700 parts by mass; with respect to 100 parts by mass of the above-mentioned food material, the total blending amount of the above-mentioned component (A) and the above-mentioned component (B) It is 0.5 mass part or more and 5 mass parts or less.

Ingredient (A): α-Cross-linked Starch (Calpha-Cylated-Cross-Linked Starch, α-Cylated-Etherified C-Linked Starch, and α-Cylated-Cylated-Cross-Linked Starch are excluded.)

Ingredient (B): 1 or 2 kinds selected from the group consisting of Guanhua bean gum and Sanxian gum

Furthermore, according to the present invention, there is provided a method for producing food, which includes: adding the mixture obtained according to the method for producing the mixture of the present invention to the food.

Furthermore, according to the present invention, there is provided a method for suppressing stringing, which is a method for suppressing stringing of a mixture containing the following component (B), which includes: relative to 100 parts by mass of the above-mentioned component (B), adding the following component ( A) 13 mass parts or more and 700 mass parts or less.

Ingredient (A): α-Cross-linked Starch (Calpha-Cylated-Cross-Linked Starch, α-Cylated-Etherified C-Linked Starch, and α-Cylated-Cylated-Cross-Linked Starch are excluded.)

Ingredient (B): 1 or 2 kinds selected from the group consisting of Guanhua bean gum and Sanxian gum

In addition, any combination of these respective configurations, or one in which the expression of the present invention is changed among methods, devices, etc., is an effective aspect of the present invention.

For example, according to the present invention, there can be provided a method comprising: blending the above-mentioned composition of the present invention into a kneading material to suppress stringing of the kneading material.

According to the present invention, it is possible to provide a composition for food that is excellent in the effect of inhibiting stringing while ensuring water retention of food.

Hereinafter, specific examples will be given to describe the embodiments of the present invention. In addition, each component can be used individually or in combination of 2 or more types.

(food composition)

In this embodiment, the food composition (hereinafter also referred to as "composition") contains the following components (A) and components (B):

Ingredient (A): α-Cross-linked Starch (Calpha-Cylated-Cross-Linked Starch, C-Cylated Ether-Cross-Linked Starch, and α-Cylated C-Cross-Linked Starch are Excluded.)

Ingredient (B): 1 or 2 kinds selected from the group consisting of Guanhua bean gum and Sanxian gum

Furthermore, the content of the component (A) in the composition is 5 mass % or more and 70 mass % or less with respect to the whole composition, and the content of the component (B) in the composition is 10 mass % or more with respect to the whole composition And 40% by mass or less.

In the present embodiment, the composition for food is preferably used for foods such as kneaded products from the viewpoint of suppressing stringing while ensuring water retention of food. Also, the mixture is preferably used in processed rice foods, noodles, baked foods, and the like. Specific examples of the mixture and food will be described later.

Furthermore, the composition of this embodiment is preferably used for water retention.

(ingredient (A))

Component (A) is α-gelatinized cross-linked starch. Here, "alphanylated cross-linked starch" refers to one that has undergone alpha treatment and crosslinking treatment, and does not include one or more of acetylation or etherification. That is, none of the α-acetylated cross-linked starch, the α-etherified cross-linked starch, and the α-acetylated etherified cross-linked starch is included in the component (A).

Component (A) may be only gelatinized and cross-linked. In addition, component (A) can also be processed by other processes other than acetylation and etherification, such as: oxidation treatment, acid treatment, enzyme treatment, preferably starch only treated with alpha treatment and cross-linking treatment. Furthermore, specific examples of cross-linking treatment include, for example, phosphoric acid cross-linking treatment and adipic acid cross-linking treatment, preferably phosphoric acid cross-linking treatment.

The source of component (A) may be derived from various plants, and specific examples of plants may include corn, potato, cassava (cassava), wheat, rice, sago palm, sweet potato, mung bean, pea kernel. Component (A) is preferably one or two selected from the group consisting of α-cross-linked potato starch and α-cross-linked tapioca starch, more preferably α-cross-linked potato starch.

The viscosity of component (A) is preferably 5000 mPa‧s or less, more preferably 4200 mPa‧s or less from the viewpoint of improving the dispersibility of the composition to foods. Also, from the viewpoint of improving the water retention of food, it is preferably at least 10 mPa·s, and more preferably at least 20 mPa·s.

Here, the "viscosity of component (A)" refers to the measured value of component (A) measured at 10° C. with a B-type viscometer in terms of dry matter of 4% by mass slurry. The measuring method of viscosity is described in the embodiment item.

The content of the component (A) in the composition is at least 5% by mass, more preferably at least 8% by mass, more preferably at least 15% by mass, and still more preferably at least 8% by mass relative to the entire composition from the viewpoint of suppressing stringing of the food. Better than 23% by mass.

Furthermore, from the viewpoint of improving the water retention of food, the content of component (A) in the composition is 70% by mass or less, preferably 60% by mass or less, more preferably 56% by mass or less, and furthermore More preferably less than 52% by mass.

(ingredient (B))

Component (B) is one or two selected from the group consisting of Guanhua bean gum and Sanxian gum.

From the viewpoint of improving the water retention of food, it is preferable that component (B) contains guanhua bean gum and sanxian gum.

When component (B) contains Guanhua bean gum and Sanxian gum, the mass ratio of the content of Sanxian gum in component (B) relative to the content of Guanhua bean gum (Sanxian gum/Guanhua bean gum) is from From the viewpoint of suppressing food stringing, it is preferably at least 0.01, more preferably at least 0.05, and still more preferably at least 0.1.

Furthermore, from the viewpoint of improving the dispersibility of the composition to food, the above-mentioned mass ratio (Sanxian gum/Guanhua bean gum) in component (B) is preferably 20 or less, more preferably 10 or less, and more preferably 5 the following.

The content of component (B) in the composition is at least 10% by mass, preferably at least 12% by mass, more preferably at least 15% by mass, and still more preferably at least 15% by mass, based on the entire composition from the viewpoint of improving the water retention of food. It is more than 20% by mass.

Furthermore, from the viewpoint of suppressing food stringing, the content of component (B) in the composition is 40% by mass or less, preferably 38% by mass or less, more preferably 36% by mass or less, based on the entire composition. More preferably, it is not more than 33% by mass.

In this embodiment, the food composition may further contain components other than the above-mentioned components (A) and (B).

For example, the food composition may contain the following component (C).

(ingredient (C))

Component (C) is a granule containing more than 75% by mass of starch. In addition, the component (C) contains low-molecularized starch (amylose content of 5% by mass or more starch) in the granules as starch at 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low-molecular-weight starch is More than 3×10 ³ and less than 5×10 ⁴ , the cold water swelling degree of the granules at 25°C is more than 7 and less than 20, and the content on the 0.5mm sieve in the granules is relative to the granules The whole thing is 50% by mass or less, and the content on the sieve with a mesh size of 0.075mm in the granule is 50% by mass or more relative to the whole granule.

Hereinafter, the component (C) is demonstrated more concretely.

Component (C) is a granule containing starch. Component (C) contains 75% by mass or more of starch from the viewpoint of suppressing food stringing. Also, from the above viewpoint, the starch content is preferably at least 80% by mass, more preferably at least 85% by mass.

In addition, the upper limit of the starch content in component (C) is not limited, it is 100% by mass or less, and it may be 99.5% by mass or less, 99% by mass or less, 95% by mass or less, etc. in accordance with food properties.

In addition, component (C) contains the low-molecularization starch which uses the amylose content 5 mass % or more of starches as a raw material in a specific ratio as a starch, and uses the thing of a specific size as a low-molecularization starch. That is, the starch in the component (C) contains 3 mass % or more and 45 mass % or less of the low-molecular-weight starch whose amylose content is 5 mass % or more in the component (C), and the low-molecular-weight starch The peak molecular weight is not less than 3×10 ³ and not more than 5×10 ⁴ .

The lower limit of the peak molecular weight of the low-molecular starch is from the viewpoint of improving food water retention, for example, 3×10 ³ or more, preferably 8×10 ³ or more. In addition, the upper limit of the peak molecular weight of low-molecular starch is 5×10 ⁴ or less, preferably 3×10 ⁴ or less, more preferably 1.5× 10 ⁴ or less. In addition, the method for measuring the peak molecular weight of the decomposed starch is described in the examples.

The low-molecular-weight starch content in component (C) is, for example, 3% by mass or more, preferably 8% by mass or more, more preferably 13% by mass relative to the entire component (C) from the viewpoint of improving the dispersibility of the composition %above.

On the other hand, the upper limit of the low-molecular-weight starch content in component (C) is, for example, 45% by mass or less with respect to the entire component (C) from the viewpoint of improving the balance between food water retention and composition dispersibility. It is preferably at most 35% by mass, more preferably at most 25% by mass.

The amylose content in the raw starch of the low-molecular-weight starch is, for example, 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, and more preferably 50% by mass or more. In addition, the upper limit of the amylose content in the raw material starch of low molecular weight starch is not limited, It is 100 mass % or less.

Starches with an amylose content of 5% by mass or more as low-molecular-weight starch raw materials can be used, for example: high-amylose corn starch, corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice One or more selected from the group consisting of starch and processed starch obtained by subjecting these raw materials to chemical, physical or enzymatic processing. From the standpoint of improving food water retention and the balance of composition dispersibility, it is preferable to use one or more kinds selected from high-amylose corn starch, corn starch, and tapioca starch, and it is more preferable to use high-amylose corn starch starch. The amylose content of the high-amylose cornstarch can be 40 mass % or more.

Furthermore, the component (C) is constituted so that the cold water swelling degree and the particle size satisfy specific conditions.

First, from the viewpoint of improving the water retention of food, the cold water swelling degree of component (C) is, for example, 7 or more, preferably 7.5 or more, more preferably 8 or more.

Furthermore, from the viewpoint of improving the dispersibility of the composition, the cold water swelling degree of the component (C) is, for example, 20 or less, preferably 17 or less.

Here, the cold water swelling degree of component (C) was measured by the following method.

(1) Use a moisture meter (manufactured by KENSEI INDUSTRIAL CO., LTD., electromagnetic moisture meter: model MX50) for the sample, heat and dry at 125°C and perform moisture measurement, and then calculate the dry matter amount from the obtained moisture value.

(2) 1 g of the sample in terms of dry matter was dispersed in 50 mL of water at 25°C, stirred slowly in a constant temperature tank at 25°C for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Company-manufactured, Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; transfer tube: 50TC×2S transfer tube), separated into sediment layer and supernatant layer.

(3) Remove the supernatant layer, measure the mass of the sediment layer, and set it as B(g).

(4) The mass when the precipitated layer is dry and solid (105°C, constant weight) is set as C (g).

(5) Let B/C be the cold water swelling degree.

The particle size of the relevant component (C) is 50% by mass or less with respect to the entire component (C) from the viewpoint of suppressing food stringing. , preferably less than 30% by mass, more preferably less than 10% by mass, more preferably less than 0% by mass. Moreover, when containing the sieve particle|grains of 0.5 mm mesh|network sieves, the lower limit of content is not limited, It is 0 mass % or more with respect to the whole component (C).

In component (C), the content of particles on the sieve of JIS-Z8801-1 standard sieve with a mesh size of 0.075 mm is 50% by mass or more relative to the entire component (C) from the viewpoint of suppressing food stringing , preferably more than 60% by mass, more preferably more than 70% by mass, more preferably more than 80% by mass. From the same viewpoint, the content of the particles on the sieve with a mesh size of 0.075 mm is 100% by mass or less, preferably 90% by mass or less, based on the entire component (C).

In addition, among component (C), the content of particles under the sieve of JIS-Z8801-1 sieve with a mesh size of 0.25 mm is more preferable than that of component (C) as a whole from the viewpoint of suppressing food stringing. It is 70% by mass or more, more preferably 80% by mass or more, more preferably 90% by mass or more, and more preferably 100% by mass. Also, the upper limit of the content of undersized particles in a 0.25 mm sieve is not limited, but is 100% by mass or less with respect to the entire system of component (C).

In this embodiment, various starches can be used for the starch components other than the said low-molecularization starch in a component (C). Specifically, general commercially available starches can be used for matching purposes. For example, if it is food starch, regardless of the type, it can be obtained from starches such as corn starch, potato starch, tapioca starch, and wheat starch; One or more kinds are appropriately selected from among chemically, physically or enzymatically processed starches and the like. It is preferable to contain 1 type or 2 types of starches selected from the group which consists of corn starch and its modified starch.

In addition, in the component (C) of this embodiment, you may mix components other than starch.

Specific examples of components other than starch include sugars such as sugar (excluding polysaccharides); oils and fats; pigments; emulsifiers; and insoluble salts such as calcium carbonate and calcium sulfate.

Next, the manufacturing method of a component (C) is demonstrated. The manufacturing method of component (C) comprises the following steps, for example:

(Preparation steps of low molecular weight starch)

A step of subjecting starch with an amylose content of 5% by mass or more to a low molecular weight treatment to obtain a low molecular weight starch with a peak molecular weight of 3×10 ³ or more and 5×10 ⁴ or less.

(granulation step)

A step of subjecting raw materials containing low-molecularized starch to 3% by mass to 45% by mass, and the total of low-molecularized starch and starches other than low-molecularized starch to 75% by mass or more, and performing gelatinization and granulation .

The preparation step of low-molecular-weight starch is a step of decomposing starch having an amylose content of 5% by mass or more to produce low-molecular-weight starch. Here, "decomposition" refers to decomposition accompanied by low molecular weight of starch, and representative decomposition methods include, for example, decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among them, acid treatment is preferred from the viewpoints of decomposition speed, cost, and reproducibility of decomposition reactions.

Furthermore, the granulation step can use the general method adopted when starch is heated and gelatinized. Specific examples include methods using machinery such as drum dryers, jet cookers, extruders, and spray dryers. In this embodiment, components (C) whose cold water swelling degree satisfies the above-mentioned specific conditions are more reliably obtained. From a point of view, it is better to heat and gelatinize with an extruder or a rotary drum dryer, and more preferably an extruder.

In the method of extruding a granulator using an extruder or the like, since at least the surface of the particle of component (C) is gelatinized, a granule with a moderately low density can be obtained, and thus the dispersion of the composition can be improved more stably. Sexual ingredient (C). When extruder processing is carried out, water is usually added to the starch-containing raw material, and the moisture content is adjusted to about 10~60% by mass. Heat puffing under the conditions of 100~1,000rpm and heat treatment time 5~60 seconds.

In this embodiment, the component (C) whose cold water swelling degree satisfies a specific condition can be obtained, for example, by subjecting the specific raw material to gelatinization treatment.

In addition, the granulated matter obtained through the gelatinization treatment may also be crushed and sieved if necessary, and adjusted to an appropriate size to obtain the component (C). Thereby, the cold water swelling degree of a component (C) can be adjusted more stably.

Component (C) obtained as above is a granule containing low-molecular starch. Because the starch content, cold water swelling degree, particle size, and peak molecular weight of low-molecular starch all meet specific conditions, if it contains Ingredient (C) is blended into the composition of ingredient (A) and ingredient (B), which can further improve the balance between the water retention of foods such as mixes and the suppression of stringing.

The content of component (C) in the composition is preferably at least 10% by mass, more preferably at least 14% by mass, and still more preferably 18% by mass, based on the entire composition from the viewpoint of improving the dispersibility of the composition. above. From the standpoint of further improving the balance between water retention and suppression of stringing, the content of component (C) in the composition is preferably at most 65% by mass, more preferably at most 50% by mass, and still more preferably at most 50% by mass, based on the entire composition. Better than 44% by mass.

(other ingredients)

In addition, components other than components (A) to (C) may also be used in the composition within the range that does not impair the effect of the present invention. Specific examples include: starches other than component (A); gums other than component (B); polysaccharides such as dextrin (excluding starch and gums); water; edible fats and oils; Taste adjustment materials; antioxidants such as vitamin C; preservatives such as pH regulators, etc.

(Manufacturing method of food composition)

Next, a method for producing the composition will be described. The method for producing the composition of this embodiment includes the step of mixing the aforementioned component (A) and component (B). In addition, in the step of mixing, the blending amount of the component (A) is 5 mass % or more and 70 mass % or less with respect to the whole composition, and the blending amount of the component (B) is 10 mass % with respect to the whole composition More than 40% by mass.

In addition, the manufacturing method of a composition may further include the process of mixing the said component (C) 10 mass % or more and 65 mass % or less with respect to the whole composition. Here, the step of mixing the component (C) may be implemented within the step of mixing the component (A) and the component (B), or may be a separate step from the step of mixing the component (A) and the component (B).

The composition obtained in this embodiment contains the components (A) and (B) in specific amounts, and thus can effectively suppress food stringing while ensuring food water retention.

Hereinafter, the foodstuff which blends a composition is demonstrated more concretely.

(food)

In this embodiment, the concrete example of the foodstuff which a composition is blended is a kneaded thing, for example. The so-called "mixture" here specifically refers to a food made by mixing ingredients and seasonings, preferably food that is eaten without heating after mixing ingredients and seasonings. It is also possible to prepare a mixing ingredient consisting of a composition and a seasoning, and then mix it with ingredients to make a mixture.

Specific examples of ingredients include: tuna, shrimp, squid, octopus, shellfish and other aquatic products; vegetables such as onions, shallots, cucumbers, tomatoes, white radishes, and potatoes; cantaloupe, strawberries, oranges, and kiwi fruits , peaches, pineapples, mangoes, bananas and other fruits; vegetable pickles such as pickles and sour plums; dairy products such as fresh cream and yogurt; eggs, etc.

Specific examples of seasonings include: mayonnaise; salt; soy sauce; miso; sweeteners such as sugar, aspartame, and sucralose; edible vinegar; mirin; Japanese mustard, wasabi, and pepper Wait for the spices and so on.

Specific examples of the mix include: tuna mayonnaise salad, onion mayonnaise salad, egg salad, potato salad, fruit salad, and other salads; tartar sauce and other salad dressings (dressing); wasabi mix; yellow mustard Stirring; miso mixing; white radish puree mixing;

The mixture can be eaten alone or as an ingredient in other foods. Moreover, food may have the part which consists of a mixture, and other parts.

For example, the mixture can be used in processed rice foods such as rice balls and sushi; noodles such as buckwheat noodles, udon noodles, noodles, cold noodles, noodles, ramen, Chinese cold noodles, and pasta; sandwiches, side dishes, bread, Pizza, crepes, muffins and other baked goods can also be used as ingredients and fillings of these foods.

Next, the manufacturing method of a kneading material is demonstrated.

The mixture system includes, for example: a step of obtaining a composition containing components (A) and (B) by using the above method for producing the composition; and a step of mixing the ingredients with the composition.

In the mixing step, the blending amount of the composition is preferably at least 0.2 parts by mass, more preferably at least 0.5 parts by mass, based on 100 parts by mass of the total amount of ingredients and seasonings from the viewpoint of improving the water retention of the mixture. From the viewpoint of maintaining the taste of the mixture, the blending amount of the composition is preferably 10 parts by mass or less, more preferably 5 parts by mass or less, based on 100 parts by mass of the total amount of ingredients and seasoning.

Furthermore, from the standpoint of improving the balance between water retention and taste of the mixture, in the step of mixing, the blending amount of the composition is preferably 0.5 parts by mass or more and 5 parts by mass with respect to 100 parts by mass of the ingredients. the following.

In addition, a kneaded product can also be obtained by the following manufacturing method.

That is, the manufacturing method of a mixture may include the process of mixing a component (A), a component (B), and a food material.

Furthermore, in the step of mixing, the blending amount of the component (A) is preferably 13 parts by mass or more, more preferably 30 parts by mass, based on 100 parts by mass of the component (B) from the viewpoint of suppressing the kneading of the kneaded material. more than 50 parts by mass, more preferably more than 65 parts by mass. From the viewpoint of improving water retention, the blending amount of the component (A) is preferably 700 parts by mass or less, more preferably 350 parts by mass or less, relative to 100 parts by mass of the component (B).

Furthermore, in the step of mixing, the total blending amount of component (A) and component (B) is from the viewpoint of improving the water retention of the mixture and suppressing stringing, relative to the ingredients and seasonings The total amount is 100 parts by mass, preferably at least 0.2 parts by mass, more preferably at least 0.5 parts by mass. From the viewpoint of maintaining the taste of the mixture, the total amount of the component (A) and component (B) to be blended is preferably 10 parts by mass or less, more preferably 5 parts by mass, based on 100 parts by mass of the total amount of ingredients and seasonings the following.

Furthermore, food production can also be performed using the obtained kneading material. For example, in this embodiment, the manufacturing method of a food includes the step of adding the mixture obtained by the said manufacturing method to a food.

The obtained foods include, for example, the aforementioned processed rice foods, noodles, and baked foods.

The mixture obtained in this embodiment, and the food containing it, are excellent in water retention because the ingredients (A) and (B) are blended in the mixture in specific amounts, and the mixture can be suppressed from stringing.

Furthermore, according to this embodiment, for example, it is also possible to prevent the moisture contained in the mixture from migrating to the packaging materials such as plastic film or other foods, and to prevent the occurrence of stringing when the mixture is eaten.

Furthermore, in this embodiment, the method of suppressing the occurrence of stringing in the mixture containing component (B) includes, for example, adding 13 parts by mass to 700 parts by mass of component (A) relative to 100 parts by mass of component (B). the following.

[Example]

Examples of the present invention are illustrated below, but the gist of the present invention is not limited thereto.

First, the raw materials used in the following examples are as follows.

Alpha cross-linked potato starch: "BAKEUP B-α", viscosity 4170mPa‧s, manufactured by J-OIL MILLS Co., Ltd.

Gelatinized corn starch: starch produced by the method of Production Example 1 described later

Alpha-etherified cross-linked waxy corn starch: "JELCALL G-α", manufactured by J-OIL MILLS Co., Ltd.

Alpha-acetylated cross-linked tapioca starch: "JELCALL GT-α", manufactured by J-OIL MILLS Co., Ltd.

Alpha-etherified cross-linked tapioca starch: "ULTRA-SPERSE 2000", manufactured by INGREDION

Alpha cross-linked tapioca starch: alpha-phosphoric acid cross-linked tapioca starch manufactured according to the method of Production Example 4 described later, viscosity 20mPa‧s

Guarpak bean gum: "GUARPAK PF-20", manufactured by DSP Gokyo Food & Chemical Co., Ltd.

Sanxian gum: "Xanthan FJ", manufactured by Maruzen Pharmaceutical Industry Co., Ltd.

Dextrin: "FZ-100", manufactured by J-OIL MILLS Co., Ltd.

Granules 1: Granules produced by the method of Production Example 2 described later

Granules 2: Granules produced by the method of Production Example 3 described later

Preparations containing Guanhua bean gum and Sansen gum: "MINIT W", Guanhua bean gum content 87% by mass, Sansen gum content 13% by mass, manufactured by DSP Gokyo Food & Chemical Co., Ltd.

Mayonnaise: Pure Select Mayonnaise, manufactured by Ajinomoto Co., Ltd.

Tuna fillets: Super non-oil light tuna, manufactured by INABA Foods Co., Ltd.

Seasoning: Salt, sugar and pepper are mixed according to the mass ratio, salt: sugar: pepper = 1:1:0.1.

(Measurement method of viscosity)

(1) Use a moisture meter (Kenjing Industrial Co., Ltd., electromagnetic moisture meter: model MX50), heat and dry the sample at 130°C and measure the moisture, calculate the dry matter from the obtained moisture value, and prepare the dry matter Converted to 8g of the sample.

(2) Put the distilled water after deducting the water content of the above sample from 200g into a 500mL capacity plastic beaker, and adjust the temperature to 14°C.

(3) A stirring blade (an angled fan turbine, manufactured by Tokyo Rika Instrument Co., Ltd.) was installed on a stirrer (MAZELAZ, manufactured by Tokyo Rika Instrument Co., Ltd.), and the above (2) was stirred at 450 rpm.

(4) While maintaining the stirring state, add 8 g of the sample in terms of dry matter into the above (3) over 1 minute.

(5) After adding the sample, the number of revolutions of the mixer was raised to 600 rpm and stirred for 2 minutes to prepare a slurry.

(6) Transfer the slurry of the above (5) into a 200-mL high-capacity beaker, and cover it with a plastic wrap.

(7) The above (6) was immersed in a 10° C. water tank, and left to stand for 15 minutes.

(8) Remove the plastic wrap from the above (7) and stir lightly. Using a B-type viscometer (VISCOMETER BM, manufactured by Tokyo Keiki Co., Ltd.) equipped with a rotor, set the number of revolutions to 60 rpm, and measure the viscosity when rotating for 1 minute. The measured value was taken as the viscosity. In addition, rotor No. 4 was used for the measurement of gelatinized cross-linked potato starch, and rotor No. 3 was used for the measurement of gelatinized cross-linked tapioca starch.

(Determination method of cold water swelling degree)

(1) Use a moisture meter (KENSEI INDUSTRIAL CO., LTD., electromagnetic moisture meter: model MX50), heat and dry the sample at 130°C and measure the moisture, and calculate the dry matter amount from the obtained moisture value.

(2) After dispersing 1 g of the sample in terms of dry matter into 50 mL of water at 25°C, stir gently in a constant temperature tank at 25°C for 30 minutes, and then perform centrifugation at 3,000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi desktop centrifuge type CT6E; rotor: T4SS type swing rotor; transfer tube: 50TC × 2S transfer tube), separated into a sediment layer and a supernatant layer.

(3) Remove the supernatant layer, measure the mass of the sediment layer, and set it as B (g).

(4) Let the mass when the precipitated layer is dry and solid (105°C, constant weight) be C (g).

(5) Let B/C be the cold water swelling degree.

(Production example 1) Production of gelatinized corn starch

In 200 parts by mass of water, 100 parts by mass of corn starch (corn starch Y, manufactured by J-OIL MILLS Co., Ltd.) was mixed under stirring to prepare a slurry. While stirring the slurry, use an Onlator (outlet temperature 100°C (before and after) to gelatinize the slurry, and immediately use the usual method to spread the paste liquid thinly on the drum dryer, heat and dry at 150°C, and then use a pulverizer to pulverize to obtain alpha cornstarch.

(Manufacturing Example 2) Production of Granules 1

Low-molecular-weight starch uses acid-treated starch to make granules.

(Manufacturing method of acid-treated high-amylose corn starch)

Suspend high amylose cornstarch in water to prepare a 35.6% (w/w) slurry, and heat it to 50°C. While stirring, an aqueous hydrochloric acid solution adjusted to 4.25N was added in an amount of 1/9 times the mass ratio of the slurry to start the reaction. After 16 hours of reaction, it was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high-amylose corn starch.

The peak molecular weight of the obtained acid-treated high-amylose corn starch was determined by the method described later, and the peak molecular weight was 1.2×10 ⁴ .

(Determination method of peak molecular weight)

The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022).

(1) The sample is pulverized, and the under-sieve classification with a mesh size of 0.15 mm is collected by a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended at 1 mg/mL in the mobile phase, and the suspension was heated at 100°C for 3 minutes to dissolve completely. Filtration was performed using a 0.45 μm filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as an analysis sample.

(2) Determine the molecular weight according to the following analysis conditions.

、30cm)(東曹股份有限公司製)2支 Column: TSKgel α-M (7.8mm

, 30cm) (manufactured by Tosoh Co., Ltd.) 2

Flow rate: 0.5mL/min

Mobile phase: 90% (V/V) dimethyl oxide solution containing 5mM NaNO ₃

Column temperature: 40°C

Analysis volume: 0.2mL

(3) Use software (multi-station GPC-8020modeIII data collection Ver5.70, manufactured by Tosoh Co., Ltd.) to collect detector data and calculate molecular weight peaks.

As the standard curve, triglucose (Shodex Standard P-82, manufactured by Showa Denko Co., Ltd.) of known molecular weight was used.

(Manufacturing method of granules)

79% by mass of cornstarch, 20% by mass of acid-treated high-amylose cornstarch obtained by the above-mentioned method, and 1% by mass of calcium carbonate were fully mixed in the bag until uniform. The mixture was subjected to pressure and heat treatment using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.

Raw material supply: 450g/min

Water added: 17% by mass

Barrel temperature: 50°C, 70°C and 100°C from raw material inlet to outlet

Outlet temperature: 100~110℃

Screw speed 250rpm

The gelatinized processed product thus obtained by processing with the extruder was dried at 110° C., and the water content was adjusted to 10% by mass.

Next, after pulverizing the dried gelatinized product with a desktop shredder, it was sieved with a sieve of JIS-Z8801-1 standard. The sieved gelatinized product was mixed according to the following blending ratio to prepare Granule 1.

Failed to pass the mesh 0.5mm: 0% by mass

0.5mm through the mesh, 0.25mm not through the mesh: 0% by mass

0.25mm through the mesh, 0.18mm not through the mesh: 11% by mass

0.18mm through the mesh, 0.075mm not through the mesh: 76% by mass

Through the mesh 0.075mm: 13% by mass

The cold water swelling degree of the granular material 1 was measured according to the method mentioned above, and the result was 10.5.

(Manufacturing Example 3) Production of Granular Matter 2

In Production Example 2, the granular material 2 was obtained in the same manner as in Production Example 2, except that the sieved gelatinized product was mixed in the following blending ratio.

Failed to pass the mesh 0.5mm: 18% by mass

0.5mm through the mesh, 0.25mm not through the mesh: 42% by mass

0.25mm through the mesh, 0.18mm not through the mesh: 13% by mass

0.18mm through the mesh, 0.075mm not through the mesh: 22% by mass

Through mesh 0.075mm: 5% by mass

The cold water swelling degree of the granular material 2 was measured according to the aforementioned method, and the result was 10.5.

(Manufacturing Example 4) Production of Alpha Phosphoric Acid Crosslinked Tapioca Starch

1. After adding 20 g of phosphoric acid crosslinked tapioca starch ("ACTBODY TP-4", manufactured by J-Oil Mills Co., Ltd.) to 300 g of water, it was stirred to prepare a slurry.

2. Heat the slurry in the above 1. and boil it until 30 g of water evaporates to obtain a paste.

3. Apply the paste in the above 2. on a heating plate heated to 200°C, and then heat until it becomes a thin film.

4. Use a spatula to peel off the film of the above 3. and recover it, and place it in a constant temperature bath set at 40°C for 18 hours to dry.

5. Grind the dry film of the above 4. using a table-top grinder, and recover and pass through a 0.25 mm sieve of JIS-Z8801-1 standard to obtain alpha-phosphoric acid cross-linked starch.

(Examples 1-9 and Comparative Examples 1-6)

Examples 1 and 2 and Comparative Examples 1 to 4 were used to manufacture onion cold mayonnaise and evaluate them. Table 1 shows the composition formula used in mayonnaise with onion salad and the evaluation results of mayonnaise with onion salad.

Furthermore, examples 3 to 9, comparative examples 5 and 6 were made of tuna cold mayonnaise, and evaluated. The tuna cold mayonnaise was made for the recipe composition of Example 1, and evaluated. Table 2 shows the recipes of the components used in the mayonnaise salad and the evaluation results of the mayonnaise salad.

In Table 1 and Table 2, the unit "%" of the compounding amount of raw materials is "mass %".

The production method and evaluation method of each mixture are as follows.

(How to make onion salad mayonnaise)

(recipe)

(order)

1. Cut the onion into cubes of about 5mm and cook in boiling water for 2 minutes.

2. Transfer the onion of the above 1. to a sieve, drain, and weigh the quality of the boiled onion.

3. Squeeze and boil the onion until it becomes 75% of the mass of 2. above.

4. Transfer the wrung-out onions from 3. above into a bowl, add the ingredients and stir.

5. Add mayonnaise to the above 4., and mix well with a spatula to obtain mayonnaise with onion salad.

(Evaluation method)

The obtained cold onion mayonnaise was stored at 4° C. for 16 hours, and the evaluation of stringing property and water retention was carried out. Relevant evaluation criteria are described later.

(How to make Tuna Salad Mayonnaise)

(recipe)

(order)

Put all the raw materials into a bowl and mix well with a spoon to get the tuna cold mayonnaise. Among the raw materials, the cold onion mayonnaise is made according to the method mentioned above.

(Evaluation method)

The evaluation of thread-drawing property and water-retaining property was carried out on tuna cold mayonnaise after storage at 4°C for 16 hours. Relevant evaluation criteria are described later.

The dispersibility evaluation of the relevant composition was carried out using the dispersibility evaluation method and evaluation criteria described later.

(Evaluation items and evaluation criteria)

(stringiness)

Insert a spoon into the mixture obtained in each example, and scoop it up at 6 cm/sec. The state of adhesion of the mixture to the spoon was evaluated according to the following criteria, and a score of 3 or more was regarded as a pass.

5: There is no wire drawing in the mixture, or even if there is wire drawing, it will break within 1cm

4: The filaments of the kneaded material were broken when it was more than 1 cm and less than 2 cm.

3: The filaments of the kneaded material were broken when they exceeded 2 cm and were less than 4 cm.

2: The filaments of the kneaded material were broken when the length exceeded 4 cm and was less than 6 cm.

1: The filaments of the kneaded material continued to fall even if it exceeded 6 cm.

(water retention)

The mixture stored at 4° C. for 16 hours after production was evaluated according to the following evaluation criteria, and a score of 3 or more was regarded as a pass.

4: Tilting, and then using a spoon to forcefully press, there is still no water separation.

3: Even if it is tilted, there is no water separation phenomenon, but if you use a spoon to compress it strongly, you can find a little water separation phenomenon.

2: There is no water separation phenomenon on the appearance, but a slight water separation phenomenon can be found when tilting.

1: The phenomenon of water separation can be found on the appearance.

(dispersion)

Evaluation was performed according to the following evaluation criteria, and those with a score of 2 or more were rated as pass.

1. Put 99g of water into a 100mL capacity glass beaker with a diameter of 5cm, then put in a 3cm stirring bar, and stir at 700rpm with a magnetic stirrer.

2. In the above 1., 1 g of the composition was dropped over the time described in the evaluation criteria, and the dispersion state evaluation at that point was performed according to the following evaluation criteria.

3: Even if it was thrown in for 30 seconds, the composition was not agglomerated and dispersed homogeneously.

2: If it is thrown in for 1 minute, the composition will not agglomerate and will be homogeneously dispersed.

1: Even if it was thrown in for 1 minute, the composition still agglomerated and was not uniformly dispersed.

In Table 1, after eating the onion cold mayonnaise of Examples 1 and 2, the result was smooth without any unnatural stringiness. Especially embodiment 1 presents better food texture. On the other hand, the cold onion mayonnaise of each comparative example had a strong stringing situation, which was an appearance that was not suitable for eating.

In Table 2, the tuna cold mayonnaise in each embodiment has no or weak stringing and fully retains water. Also, the results after eating all have better food texture. By its embodiment 4,5,6,8 does not draw wire, presents better outward appearance. On the other hand, the tuna cold salad mayonnaise of comparative example 5 is strongly thread-stretched, and is an appearance that is not suitable for eating. Also, the tuna salad mayonnaise of Comparative Example 6 had a particularly strong thread-stretch and insufficient water retention, so it presented an appearance that was even more unsuitable for consumption.

(Example 10)

In Example 10, as will be described later, the raw materials constituting the composition of Example 4 were mixed with ingredients respectively to prepare onion cold mayonnaise. According to the preparation method of the tuna cold mayonnaise, make the tuna cold mayonnaise and evaluate it. The evaluation results of tuna cold mayonnaise are shown in Table 3.

(The preparation method of the onion cold mayonnaise of embodiment 10)

(recipe)

(order)

1. Cut the onion into cubes of about 5mm and cook in boiling water for 2 minutes.

2. Transfer the onion of the above 1. to a sieve, drain, and weigh the quality of the boiled onion.

3. Squeeze and boil the onion until it becomes 75% of the mass of 2. above.

4. Put the onion wrung out in the above 3. into a bowl, add the preparation containing Guanhua bean gum and Sanxian gum and stir.

5. Add granulate 1 to 4. above and mix.

6. In the above 5., add α-gelatinized cross-linked potato starch and stir.

7. Add mayonnaise to the above 6., and mix well with a spatula to obtain mayonnaise with onion salad.

Example 10 is the same as Example 4, without drawing silk, and has good water retention. After eating the tuna cold mayonnaise of Example 10, although the result is slightly stickier than that of Example 4, it is smooth and smooth.

(Manufacturing example of food)

Production examples of each food are illustrated below.

(Making of Tuna Salad Rice Balls)

1. Take out the inner pot of an electric cooker (type NP-VQ10, manufactured by ZOJIRUSHI Co., Ltd.), add 300 g of commercially available unwashed rice (Koshihikari from Ibaraki Prefecture) and 480 g of water, and mix gently.

2. Put the inner pot back into the electric cooker, soak for 1 hour, press the cooking button according to the settings of white rice and unwashed rice, and start cooking.

3. Put the boiled rice in a barrel and cool it down to 20°C with a vacuum cooler.

4. In 100 g of cooled plain rice, 3 g of tuna cold mayonnaise in Example 4 was used as a meat dish to make tuna salad rice balls.

(Making of Tuna Salad Sandwich)

1. Evenly spread 30 g of tuna cold mayonnaise in Example 4 on commercially available toast (for super-cooked sandwiches, manufactured by Shikishima Bread Co., Ltd.).

2. Put the toast on top of the above 1. to make a tuna salad sandwich.

(Making of Tuna Salad Pasta)

1. Put 2L of water in the pasta pot and bring it to boil.

2. Put 100 g of commercially available Italian straight noodles (Oh'my Italian straight noodles 1.3mm, manufactured by Nippon Milling Co., Ltd.) into the above 1., and boil for 5 minutes.

3. Put the drained Italian pasta on a plate, put 50 g of tuna salad mayonnaise in Example 4, and make tuna salad pasta.

This application claims priority on the basis of Japanese application Japanese Patent Application No. 2018-086394 filed on April 27, 2018, and uses its entire disclosure content in this case.

Claims (16)

A threading inhibitor composition for food, which contains the following component (A) and component (B); the content of the above-mentioned component (A) is not less than 5% by mass and not more than 70% by mass relative to the entire composition; The content of the above-mentioned component (B) is not less than 10 mass % and not more than 40 mass % with respect to the entire composition; Starch and α-acetylated etherified cross-linked starch are excluded); component (B): one or two selected from the group consisting of Guanhua bean gum and Sanxian gum. The composition of claim 1, wherein the above component (A) is one or two selected from the group consisting of gelatinized cross-linked potato starch and gelatinized cross-linked tapioca starch. The composition according to claim 1 or 2, wherein, further, relative to the entire composition, the following component (C) is contained at least 10% by mass and at most 65% by mass; component (C): granules containing 75% by mass or more of starch In the above-mentioned granules, low-molecular-weight starches belonging to starches with an amylose content of 5% by mass or more are contained as the above-mentioned starches by 3 mass% or more and 45 mass% or less; the peak molecular weight of the above-mentioned low-molecular starches It is more than 3×10 ³ and less than 5×10 ⁴ ; the cold water swelling degree of the above-mentioned granules at 25°C is more than 7 and less than 20; It is 50% by mass or less relative to the whole of the above-mentioned granules; the content on the sieve with a mesh size of 0.075 mm in the above-mentioned granules is 50% by mass or more relative to the whole of the above-mentioned granules. The composition of claim 3, wherein the mesh in the above-mentioned granular material is 0.25mm The under-sieve content is 70% by mass or more relative to the whole of the above-mentioned granules. Such as the composition of claim 1 or 2, it is used in the mixture. The composition according to claim 5, wherein the above-mentioned mixture is used in processed rice food, noodles or baked food. Such as the composition of claim 1 or 2, it is used for water retention. A method for producing a food-use threading inhibitor composition, which includes the step of mixing the following component (A) and component (B); wherein, in the above step, the blending amount of the above component (A) is relative to the above The composition as a whole is 5 mass % or more and 70 mass % or less, and the compounding quantity of the said component (B) is 10 mass % or more and 40 mass % or less with respect to the said composition as a whole; (except α-acetylated cross-linked starch, α-etherified cross-linked starch and α-acetylated etherified cross-linked starch); ingredient (B): from the group consisting of Guanhua bean gum and Sanxian gum Choose from 1 or 2 types. A method for producing a composition according to Claim 8, wherein the above-mentioned component (A) is one or two selected from the group consisting of gelatinized cross-linked potato starch and gelatinized cross-linked tapioca starch. The method for producing the composition according to claim 8 or 9, further comprising: a step of mixing the following component (C) at 10 mass % or more and 65 mass % or less with respect to the entire composition above; component (C): Granules containing more than 75% by mass of starch; in the above-mentioned granules, low-molecular-weight starches belonging to starches with an amylose content of 5% by mass or more are contained as the above-mentioned starches at a rate of not less than 3% by mass and not more than 45% by mass; The peak molecular weight of the above-mentioned low-molecularized starch is not less than 3×10 ³ and not more than 5×10 ⁴ ; the cold water swelling degree of the above-mentioned granules at 25°C is not less than 7 and not more than 20; the mesh size of the above-mentioned granules is 0.5 The content on the sieve in mm is 50% by mass or less with respect to the whole of the above-mentioned granules; the content on the sieve with a mesh size of 0.075mm in the above-mentioned granules is at least 50% by mass relative to the whole of the granules . The method for producing a composition according to claim 10, wherein the under-sieve content of the granules with a mesh size of 0.25 mm is 70% by mass or more relative to the entire granules. A method for manufacturing a mixture, comprising: a step of obtaining the composition by using the method for manufacturing the composition of claim 8; and a step of mixing ingredients with the composition; in the above step of mixing, relative to the above For 100 parts by mass of food materials, the blending amount of the above composition is 0.5 parts by mass or more and 5 parts by mass or less. A method for producing a mixture, comprising: mixing the following component (A) with component (B) and ingredients; and in the above step, relative to 100 parts by mass of the above component (B), the above The compounding quantity of (A) is 13 mass parts or more and 700 mass parts or less; The total compounding quantity of the said component (A) and the said component (B) is 0.5 mass part or more and 5 mass parts with respect to 100 mass parts of said foodstuffs Parts or less; Component (A): α-based cross-linked starch (except α-acetylated cross-linked starch, α-etherified cross-linked starch and α-acetylated etherified cross-linked starch); Component (B): from One or two selected from the group consisting of Guanhua bean gum and Sanxian gum. A food manufacturing method includes: adding the mixture obtained according to the manufacturing method of claim 12 or 13 to the food. The food manufacturing method as claimed in item 14, wherein the above-mentioned food is processed rice food, pasta or baked goods. A method for suppressing threading of a mixture containing the following component (B), comprising: adding 13 parts by mass to 700 parts by mass of the following component (A) with respect to 100 parts by mass of the above-mentioned component (B); ): alpha cross-linked starch (except alpha acetylated cross-linked starch, alpha etherified cross-linked starch and alpha acetylated etherified cross-linked starch); ingredient (B): from Guanhua bean gum and three One or two selected from the group consisting of jelly.