WO2007114091A1

WO2007114091A1 - Aging inhibitor for starch to be used in noodle, noodle using the same and process for producing the same

Info

Publication number: WO2007114091A1
Application number: PCT/JP2007/056150
Authority: WO
Inventors: Norifumi Adachi; Yoshimi Akasaka; Hiroko Yano
Original assignee: Fuji Oil Company, Limited
Priority date: 2006-03-31
Filing date: 2007-03-26
Publication date: 2007-10-11
Also published as: JP5029602B2; JPWO2007114091A1

Abstract

It is intended to prevent noodles from aging, which proceeds during the storage of the noodles, without affecting the softening of the noodles. By adding maltosyl trehalose, it is possible to obtain noodles, the deterioration in taste of which due to starch aging can be inhibited even in prolonged storage, without affecting the noodle qualities. By adding water-soluble soybean polysaccharides together, it is also possible to impart sufficient untangle properties to the noodle.

Description

Specification

Starch aging inhibitor for rice bran, rice cake using the same, and method for producing the same

Technical field

TECHNICAL FIELD [0001] The present invention relates to the field of processed foods such as udon, Chinese koji, and pasta, and more particularly to an agent for improving the quality of loosened foods and textures of improved foods and improved foods. More specifically, the present invention relates to a starch aging inhibitor for malt by maltosyl trehalose and a quality improver for malt by using a combination of maltosyl trehalose and a water-soluble soybean polysaccharide.

Background art

[0002] In recent years, in the prepared food industry centering on convenience stores, there has been a demand for delicious and high-quality products that are frequently used for processed foods such as cooked chilled rice cakes and frozen rice cakes. Yes. These moss baked foods are intensively cooked, then delivered and arranged in the store, and they are hardened and reduced in elasticity due to aging of starch during long-term storage. Overcoming the deterioration of the taste is an important issue.

[0003] Therefore, a technique for suppressing the aging of starch during storage of moss has been demanded, and many studies have been made heretofore. As a method for suppressing taste deterioration, there is a knowledge that monosaccharides such as glucose and disaccharides such as sucrose, maltose, and trehalose have an effect of inhibiting starch aging. However, when these are added, the wrinkles tend to soften, resulting in poor quality with no elasticity.

[0004] In addition, as in Patent Document 1, malto-oligosaccharides such as maltotriose, maltotetraose, maltopentaose, and maltohexaose also have an aging inhibitory effect, but are not capable of fully exhibiting the aging inhibitory effect. In other words, the increase in the viscosity of the aqueous solution accompanying the increase in the degree of polymerization of glucose causes a problem that the surface of the cocoon is made sticky and the unraveling property of the cocoon is reduced.

[0005] Alternatively, a method of adding glycerin fatty acid ester, sorbitan fatty acid ester, reduced starch hydrolyzate, starch hydrolyzate to trehalose (Patent Document 2) or boiled rice cake with sugar solution and further boiled rice cake There is a method of spraying a sugar solution (Patent Document 3). However, there is still room for improvement due to problems such as softening of flavor, deterioration of flavor, unraveling due to stickiness of the surface of the cocoon, and inability to sufficiently suppress the deterioration of taste. [0006] On the other hand, for improving the looseness of the cocoon, a method of applying an emulsifier to the surface of the cocoon raised by the cocoon is known. As other methods, for example, a method in which a gelatin diluted solution is applied (Patent Document 4), a method using polysaccharides such as gum arabic (Patent Document 5), and a method using water-soluble hemicellulose (Patent Document 6) are known. ing. However, these methods have a certain effect in terms of imparting a loosening effect to the cocoons, but their functions are not sufficient for the anti-aging effects of cocoons.

[0007] Patent Document 2: Japanese Patent Laid-Open No. 11-276114

Patent Document 2: JP-A-7-79689

Patent Document 3: JP-A-8-196225

Patent Document 4: JP-A-6-135260

Patent Document 5: Japanese Patent Laid-Open No. 9-51764

Patent Document 6: JP-A-6-121647

Disclosure of the invention

Problems to be solved by the invention

[0008] The present invention suppresses starch aging that proceeds during storage of moss without causing the moss to soften, suppresses starch aging of moss, and improves loosening at the same time as suppressing aging of moss. The purpose was to improve the quality of moss.

Means for solving the problem

[0009] As a result of diligent research in view of the above points, the present inventors have noticed that the use of maltosyl trehalose significantly deteriorated the taste caused by starch aging without softening of the starch. The present inventors have found that it can be improved significantly, and further obtained the knowledge of improving the loosening property in a state in which aging and softening are suppressed by using a water-soluble soybean polysaccharide together, and the present invention has been completed.

That is, the present invention provides:

(1) A starch aging inhibitor for rice bran, characterized by containing maltosyl trehalose.

(2) 0.005 to 5 wt relative maltosyl trehalose Ca noodles ^_0/0 were added, aging of starch was suppressed麵類.

(3) The method for producing moss according to (2), wherein the maltosyl trehalose solution is applied to the cocoon after pregelatinization. (4) A quality improving agent for rice bran, comprising maltosyl trehalose and water-soluble soybean polysaccharide.

It is.

The invention's effect

[0011] By adding maltosyl trehalose, even when stored for a long time without affecting the quality of the starch, the hardened starch due to aging of the starchy substance, the reduction of stiffness, and the taste! It is possible to obtain moss that suppresses the deterioration of the material. Furthermore, since maltosyl trehalose has very little effect on the quality of the koji, such as the softness of the koji, and the increase in the viscosity of the koji surface, the addition of the water-soluble soybean polysaccharide together with the koji is sufficient to loosen the koji. Can be granted. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the present invention will be described. The maltosyl trehalose present invention alpha, alpha - a non-reducing tetrasaccharide is the maltose derivative Torre Harosu, specifically _alpha - maltosyl ex, a - include trehalose. Ex-maltosyl a, a-trehalose can be prepared by the methods disclosed in JP-A-7-143876 and JP-A-8-73504.

[0013] The aging inhibitor of the present invention can be used for udon, Chinese koji, rice bran, wheat farming, pasta and the like. An aging inhibitor containing maltosyl trehalose can be kneaded into these porridges at the time of kneading, or after slag making, it can be immersed in water containing an aging inhibitor, and after aging treatment An aqueous solution may be applied, but a method of applying an aqueous solution of an aging inhibitor after alpha conversion is preferable because it is efficient in terms of workability. It is also possible to dry or freeze the cocoon if necessary after dipping in water with a cocoon or applying an aqueous solution.

[0014] α 匕匕 is to make the starchy material in the koji gelatinized by a heating process such as boiling, steaming, or frying the dried koji that has been rehydrated. Then, the amount of maltosyl trehalose used can be set on the basis of the drained state of the ready-to-eat cocoon after α-formation. The amount used is preferably 0.005 to 5% by weight, more preferably 0.01 to 1% by weight, based on the weight of the soot after pregelatinization. Increasing the amount used does not improve the anti-aging effect of the cocoon, but rather has a negative effect on the looseness due to the stickiness of the cocoon surface. is there. When the amount used is smaller than the above range, it is difficult to obtain a sufficient anti-aging effect on the quality. The amount of maltosyl trehalose that can finally be present on the surface of the koji can also be set when kneading at the time of kneading or adding to the water with koji.

[0015] When the aging inhibitor of the present invention is applied as an aqueous solution to the pre-gelatinized cocoon, the concentration of maltosyl trehalose in the aqueous solution used is particularly limited as long as it can be dissolved uniformly. Absent. However, considering the effect on the quality, the coating amount of the aging inhibitor aqueous solution is preferably 0.5% by weight or more and 20% by weight or less, more preferably 1% by weight or more and 5% by weight or less. .

[0016] By using a water-soluble soybean polysaccharide in combination with maltosyl trehalose, the present invention can impart a koji-friing property and can be used as a koji-quality improving agent having both aging inhibition and fraying properties.

[0017] The water-soluble soybean polysaccharide can be obtained by subjecting the raw material power containing soybean polysaccharide to water extraction or, in some cases, heating and elution under acid and alkaline conditions, or decomposition and elution with an enzyme. The raw material can be tofu and soy milk, which are preferably derived from soybean cotyledons, and okara produced as a by-product when producing soy protein isolate. Examples of commercially available water-soluble soybean polysaccharides include “Soya Five-S” manufactured by Fuji Oil Co., Ltd.

[0018] The amount of the water-soluble soybean polysaccharide added is preferably 0.05 to 10% by weight, more preferably 0.1 to 3% by weight, based on the weight of the koji after pregelatinization. When the water-soluble soybean polysaccharide is added within this range, it is possible to obtain cocoons having good loosening properties in which the cocoons are not attached to each other even if the potatoes after pregelatinization are left standing for a long time. Even if the amount added exceeds the range of the patent, the looseness of the surface of the ridge does not improve significantly. If the added amount is smaller than the scope of the patent, the loosening effect on the cocoon will not be fully exerted.

[0019] The quality improving agent for koji can be used on the same object as the above-described starch aging inhibitor for koji and by the same method.

[0020] In the present invention, the starch aging inhibitor and the quality improver for koji can be used in combination with other quality improvers and additives as long as they do not contradict the gist of the present invention.

[0021] As other quality improvers and additives, emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, etc. or general animal and vegetable oils and fat-soluble vitamins are available. Oily substances such as ferrol, monosaccharides such as ribose, arabinose, xylose, glucose, galactose, mannose, sucrose, maltose, ratatoses, trehalose, raffinose, stachyose, fraato-oligosaccharide, galato-oligosaccharide, xylooligosaccharide, ratato-sucrose, isomalt-oligo Oligosaccharides such as sugar, sugar alcohols such as erythritol, D-sorbitol, reduced lactose, dextrin, agar, caraquinan, far selelaen, tamarind seed polysaccharide, tara gum, cara gum, pectin, xanthan gum, sodium alginate, togant gum, dower gum, Locust bean gum, pullulan, dielan gum, gum arabic, hyaluronic acid, cyclodextrin, chitosan, carboxymethylcellulose (CMC), alginate Polysaccharides such as pyrene glycol ester, psyllium seed gum, cellulose, starch, modified starch, etc., hydrolysates of these polysaccharides, normal gelatin, albumin such as whey, sodium caseinate, soluble collagen, egg white, Examples also include pH adjusters such as egg yolk powder, soy protein, and other protein substances, salts such as sodium chloride, alcohols such as ethanol, organic acids such as lactic acid and acetic acid, and organic acid salts such as sodium acetate.

[0022] The starch starch aging inhibitor and the quality improving agent in the present invention can be distributed and sold in a powder state, a base state, or a solution state.

Example

[0023] Hereinafter, embodiments of the present invention will be described by way of examples. However, these are examples, and the spirit of the present invention is not limited by these examples. In the examples,% means weight basis.

[0024] In the following examples, the oligosaccharides other than trehalose and maltose use liquid oligosaccharide syrup containing the target component as the main component, and the amount added is converted to the amount of dry matter of saccharides and converted to α It was expressed as% by weight relative to the weight of the latter. “Sofa-S” was used as the water-soluble soybean polysaccharide.

[Example 1]

An oligosaccharide mainly composed of maltosyltrehalose was dissolved in water so as to have a concentration of 3.33% to obtain a starch aging inhibitor aqueous solution. Next, 30 g of salt and 320 g of water were added to l, 000 g of medium strength flour, kneaded with a mixer for 15 minutes, and then rolled with a rolling mill to form a band with a rolling pressure of 2.5 mm. And cut out to make a shoreline. Then, boil it in boiling water to make it alpha, Then, the surface of the bowl was washed, and the bowl was crushed in ice water to obtain udon. Finally, 3% of the above-mentioned starch aging inhibitor aqueous solution was added to the weight of the udon, and the mixture was applied by evenly blending into the whole udon. The udon obtained in this way was placed in a container, covered and left in a thermostatic bath at 5 ° C for 24 to 48 hours, and sensory evaluation was performed by 6 panelists. The sensory evaluation results are shown in Table 1.

[Comparative Example 1]

In Example 1, the conditions were exactly the same except that no starch aging inhibitor was added.

[0027] Evaluation results of udon are based on the following criteria.

Evaluation of looseness>

A: Udon loosens very well. ◯: Udon is loosened moderately. Δ: Weak but unraveling. X: Udon noodles will not break

©: There is no softening of the quality, and both hardness and elasticity are very good. ○: Slightly soft, or slightly sticky on the surface, but good. Δ: Soft but elastic, or sticky on the surface. X: It is very soft and not elastic, or the surface is very sticky.

A: No problem at all. ◯: Slightly powdery and slightly textured but good. Δ: Powdery and soft texture, hard but can be eaten. X: Powdery and soft texture

Hard, unfit for eating.

[0028] (Table 1) Effect of maltosyl trehalose supplementation on udon

Comparative Example

1 1

Amount added

(Vs.%) 卜 Lep loin 0. Ί Unraveling X X Texture (Non-softening)

Sensory evaluation © ©

¾ϊ 口 24h 〇

Preservability

k 48h Δ

[0029] As a result of the above, Example 1 in which 0.1% oligosaccharide based on maltosyl trehalose was applied to the pre-gelatinized noodles was more susceptible to aging of the udon than in Comparative Example 1 with no additives. It was sufficiently suppressed, and the texture was good even after 48 hours at 5 ° C. On the other hand, in Comparative Example 1 where no maltosyl trehalose was used, hardening of the udon was observed due to aging of starch.

[0030] (Example 2)

An oligosaccharide mainly composed of maltosyltrehalose and a water-soluble soybean polysaccharide were dissolved in water so as to be 0.33% and 16.67%, respectively, to obtain an aqueous solution for improving quality of koji. Next, 3% of the above-described aqueous solution for improving quality of rice bran was added to the noodles obtained in the same manner as in Example 1, and the mixture was applied by uniformly blending into the whole udon. The udon obtained in this way was placed in a container and stored and evaluated according to Example 1. The sensory evaluation results are shown in Table 2.

(Example 3)

In Example 2, the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji was 1.67%.

[Example 4]

In Example 2, the conditions were exactly the same except that the concentration of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji was 3.33%.

[Example 5]

In Example 2, the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji was 16.67%. [0033] (Comparative Example 2)

In Example 2, the conditions were exactly the same except that no oligosaccharide containing maltosyltrehalose as a main component in the aqueous solution for improving vaginal quality was added.

[0034] (Comparative Example 3)

In Example 2, the conditions were exactly the same except that the concentration of the oligosaccharide containing maltosyl trehalose as the main component in the aqueous solution for improving quality of vaginal was 0.167%.

[0035] (Comparative Example 4)

In Example 2, the same conditions were used except that glucose was added in place of the oligosaccharide containing maltosyltrehalose as a main component in the aqueous solution for improving quality of koji.

[0036] (Comparative Example 5)

In Example 2, the conditions were exactly the same except that trehalose was added in place of the oligosaccharide containing maltosyl trehalose as the main component in the aqueous solution for improving the quality of vaginal quality.

[0037] (Comparative Example 6)

In Example 2, the conditions were exactly the same except that maltose was added in place of the oligosaccharide containing maltosyltrehalose as the main component in the aqueous solution for improving quality of koji.

[0038] (Comparative Example 7)

In Example 2, the same conditions were used except that an oligosaccharide mainly composed of maltotriose was added in place of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. did.

[0039] (Comparative Example 8)

In Example 2, the same conditions were used except that an oligosaccharide mainly composed of maltotetraose was added in place of the oligosaccharide mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. .

[0040] (Comparative Example 9)

Exactly the same as in Example 2, except that oligosaccharides mainly composed of maltopentaose and maltohexaose were added in place of the oligosaccharides mainly composed of maltosyltrehalose in the aqueous solution for improving quality of koji. Conditions.

[0041] (Comparative Example 10) In Example 2, the conditions were exactly the same except that dextrin having a DE of about 25 was added in place of the oligosaccharide containing maltosyl trehalose as a main component in the aqueous solution for improving quality of koji.

(Table 2) Effects of various oligosaccharides and water-soluble soybean polysaccharides added to udon

Comparative Example Example Comparative Example

, 卜,, Haguchi Isuzu 0.01 0.0 Ί 0.05 0.1 0.5

Glucose 1 1 1 1 1 1 ο. · |

Trehalose — — — — — — — — 0.1

Malus — Su 1 1 1 1 1 1 1 1 1 0.1 1 1 1 1 Trisaccharide 0.Ί

Malto 0.1 oligosaccharide tetrasaccharide

ゝ Pentasaccharide 0.1 Dextrin 0.1 Water-soluble soybean polysaccharide 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Fragility X © ◎ © © © Δ △ Δ ○ ○ Δ X Texture (non-softening) ◎ ○ X △ Δ ○ ○ Δ Δ z '24h ○ ○ ○

Preservability ◎ ◎ Δ (0 Δ ○ ○ ○ Δ, 48h Δ Δ △ ◎ ◎ Δ (0 Δ Δ Δ Δ X

[0043] As a result, when only water-soluble soybean polysaccharide was added to the pre-gelatinized udon, the unraveling property of the udon was greatly improved, but the inhibitory effect on starch aging was not recognized (Comparative Example) 2). On the other hand, as shown in Example 25, when 0.01% or more of an oligosaccharide based on maltosyl trehalose was applied, aging of the udon was sufficiently suppressed, and after 48 hours at 5 ° C. Also had a good texture. In addition, since the surface of the cocoon is not sticky and does not soft, the water-soluble soybean polysaccharide has greatly improved the looseness. In the comparative examples using sugars other than maltosyltrehalose (4 ~: L0), remarkable softness of wrinkles was observed in 4, 5 and 6, and in 9 and 10, the wrinkle surface was sticky and water soluble. Inhibition of the loosening effect by the soy polysaccharides was observed.

[0044] (Example 6)

An oligosaccharide mainly composed of maltosyltrehalose and a water-soluble soybean polysaccharide were dissolved in water so as to be 10.00% to obtain an aqueous solution for improving quality of rice bran. Next, the commercially available pasta (Ma Maspaghetti Z Nisshin Foods Co., Ltd.) is boiled and added with 3% of the above-mentioned quality improver aqueous solution and olive oil 2% of the pasta weight after draining. Fry for 3 minutes on a 180 ° C hot plate. The pasta thus obtained was separated into containers, covered, left in a thermostatic bath at 10 ° C for 24 to 48 hours, and subjected to sensory evaluation by 6 panelists. The sensory evaluation results are shown in Table 1. [0045] (Example 7)

In Example 6, the conditions were exactly the same except that, in addition to the oligosaccharide, a water-soluble soybean polysaccharide was further dissolved in the aqueous solution for improving quality of koji so as to be 16.67%.

[Comparative Example 11]

In Example 6, the conditions were exactly the same except that no aqueous solution for improving quality of rice bran was added.

[0047] (Comparative Example 12)

In Example 7, the conditions were exactly the same except that no oligosaccharide mainly composed of maltosyl trehalose in the aqueous solution for improving quality of koji was added and only water-soluble soybean polysaccharide was added.

The sensory evaluation results of Examples 6 and 7 and Comparative Examples 11 and 12 are shown in Table 3. The criteria for evaluation are as follows.

Evaluation of looseness>

A: The pasta is very well loosened. ○: Unwind moderately. Δ: weak but loosening. X: The pasta becomes a lump and does not come loose.

©: There is no softening of the quality, and both hardness and elasticity are very good. ○: Slightly soft but good. Δ: Soft but lingering. X: It is very soft and has no elasticity.

A: No problem at all. ◯: Slightly powdery and slightly textured but good. △: It has a powdery texture and a soft texture. X: It is easy to cut a rice cake that has a strong powdery texture. Eating is unsuitable.

[0049] (Table 3) Pasto with maltosyl trehalose Examples Comparative examples

6 7 1 1 1 2 Masole

Amount added

(Contrast%)

24h ◎ ◎ 〇〇 Preservability

48h ◎ ◎ Δ Δ

[0050] As a result of the above, pasta (Example 6) coated with a vaginal quality improver containing an oligosaccharide composed mainly of maltosyl trehalose has a good sensation even after storage for 48 hours at 10 ° C. Was in good condition. Example 7 in which water-soluble soybean polysaccharide was further added to maltosyl trehalose also showed good loosening properties. In Comparative Example 12, although the loosening property was exhibited, the antiaging effect was not recognized.

[0051] (Examples 8, 9)

In preparing the udon of Example 1, when mixing the materials, 5 g of maltosyl trehalose and 2 g of water-soluble soybean polysaccharide were mixed with 1000 g of powder to prepare a koji (Example 8). Further, 5 g of maltosyl trehalose and 10 g of water-soluble soybean polysaccharide were mixed with 1000 g of powder to prepare a koji (Example 9). These were boiled in boiling water and then hatched, and then the surface of the cocoon was washed in running water, and cocooned in ice water to obtain udon. Along with Comparative Example 1 in which no aging inhibitor aqueous solution was added, the sample was covered and allowed to stand in a thermostatic bath at 5 ° C for 24 to 48 hours, and sensory evaluation was performed by six panelists. The wrinkles of Examples 8 and 9 had no sensation of sensation and also showed looseness, and in particular, Example ⁹ was high and loosening.

Industrial applicability

[0052] According to the present invention, it is possible to give the moss a starch aging inhibitory effect and a loosening improvement effect which are higher than conventional ones. Thereby, the quality of moss can be improved.

Claims

The scope of the claims

[1] A starch aging inhibitor for rice bran, characterized by containing maltosyl trehalose.

[2] Malt syl trehalose strength A moss with added starch content of 0.005 to 5% by weight, with reduced starch aging.

[3] The method for producing a moss according to claim 2, wherein the maltosyl trehalose solution is applied to the cocoon after hatching.

[4] A quality improver for koji, characterized by containing maltosyl trehalose and a water-soluble soybean polysaccharide.