WO2013141412A1

WO2013141412A1 - Method for manufacturing cereal foodstuff and formulation for modifying cereal foodstuff

Info

Publication number: WO2013141412A1
Application number: PCT/JP2013/059431
Authority: WO
Inventors: 律彰山田; 義之熊澤
Original assignee: 味の素株式会社
Priority date: 2012-03-23
Filing date: 2013-03-22
Publication date: 2013-09-26
Also published as: JP2015109807A

Abstract

The present invention makes it possible to manufacture a cereal foodstuff of improved mouthfeel by using arginine or an arginine salt, and to obtain a formulation for modifying a cereal foodstuff.

Description

Method for producing cereal food and preparation for cereal food modification

The present invention relates to a method for producing cereal foods using arginine or an arginine salt, and a preparation for modifying salt-free or low-salt cereal foods.

Cereal foods, especially corn flakes, are foods eaten in many countries and regions around the world, and are widely spread in Japan with the recent westernization of eating habits. Cereal foods are produced in 1990 by the Ministry of Agriculture, Forestry and Fisheries under the name of “Breakfast Cereal”, and are classified into two types: porridge type (wet type) and dry cereal according to the cooking method. Dry cereal is a product obtained by gelatinizing cereals such as corn, rice, wheat, and barley by heating and then drying, and is eaten mainly by applying milk or the like. Typical examples include corn flakes made from corn, bran flakes made from wheat, rice flakes made from rice and rice crispy.
Corn flakes are cereal foods that use corn as a raw material. Steamed corn is seasoned with seasonings such as sugar and salt and dried. Manufactured by doing.
Cereal foods such as corn flakes have a unique crispy texture when dried, and thus crispy texture is an important element of the preferred texture. Therefore, there are many needs to improve the crispness, and it is important that the crispness is maintained even when milk is applied. Moreover, moderate hardness is required so that it may not crush during transportation. Recently, the need for salt reduction has become apparent due to the growing health consciousness, but the crunchiness is reduced by reducing the amount of salt added. It is necessary to improve the feeling.
As for the knowledge about the texture improvement of corn flakes, a method of adding an emulsifier after absorbing water so that the water content of corn becomes 30 to 34% (Japanese Patent Laid-Open No. 5-260918), a method of spraying syrup (Japanese Patent Laid-Open No. Hei 5) 8-196226) and the like are disclosed, but the former still has a problem in that it takes a water absorption time although a certain effect is obtained. In the latter, although the crispy feeling is maintained even in beverages and a great effect is obtained, the problem of taste change such as a significant increase in sweetness remains, and a sufficient solution has not been reached. Further, regarding salt reduction in cereal foods, a method of replacing salty taste by adding soluble tomato solids (Japanese Patent Publication No. 2011-512792) is disclosed, but there is no description about texture, and arginine is also completely Not touched.
Many knowledge is disclosed as a food texture improvement technique by arginine. For example, as a meat modification method, a method using a basic amino acid such as arginine (Japanese Patent Publication No. 57-21969), a method using arginine and a protein hydrolyzate, etc. (Japanese Patent Laid-Open No. 7-155138), arginine A method using an emulsion comprising a basic amino acid such as oil and fat and an emulsifier (Japanese Patent Laid-Open No. 2002-199859), a method using arginine and a baked salt, glutathione, sugar alcohol, modified starch, etc. (WO2005 / 032279) are disclosed. Has been. Also, a method for modifying shrimp texture using a treatment solution containing arginine (Japanese Patent Laid-Open No. 10-57019), and a method for modifying surimi using basic amino acids, carbonates and sugars (Japanese Patent Laid-Open No. 2004-350666). No. Gazette) and the like are also disclosed. All of the findings show a certain texture-modifying effect, but it does not touch on the development of other foods, especially the development of cereals such as corn flakes.
As a knowledge regarding the effect of imparting a crisp feeling by alkali, a method for producing a non-fried dry food by immersing it in a sugar solution and an alkaline solution (Japanese Patent Laid-Open No. 2004-33050) has been disclosed. There is no mention of arginine.
Regarding the use of arginine for cereal foods such as corn flakes, some findings have been reported that it is added for the purpose of suppressing the formation of acrylamide (Japanese Patent Application Laid-Open Nos. 2004-313183, 2005-21150, and 2005). No. 278448, JP-T-2006-515179), there is no description about texture and salt reduction, and the main foods are oil foods such as potato chips, french fries, and fried noodles. Yes, there is no description of examples for cereal foods. Furthermore, in JP-A-2005-278448, it is specified that the amount of arginine hydrochloride that provides an effect of reducing acrylamide is 4% or more, and that 1% or less has no effect. This is completely different from 0.01% to 1%, which is the addition range where the effect is obtained. Moreover, although it has been reported that arginine is added to cereal foods for the purpose of health function (Japanese Patent Laid-Open No. 2006-333806), the value of health function of arginine itself has been promoted, such as substituting salt function. There is no description.

An object of the present invention is to provide a method for producing cereal foods with improved texture and a preparation for cereal food modification, and in particular, to provide a method for improving the crispness of unsalted or low-salt corn flakes. That is. Furthermore, it is providing the method of hold | maintaining crispy feeling also in a drink. The crunchy feeling means a texture having a “collapse” that feels “hardness” having a certain resistance when chewed and collapses at a stretch by a certain force or more.
As a result of intensive studies, the present inventors have found that the above object can be achieved by using arginine or an arginine salt, and have completed the present invention. That is, the present invention is as follows.
(1) A method for producing cereal food, characterized by adding 0.01 to 1 g of arginine or arginine salt in terms of arginine per 100 g of dry cereal raw material.
(2) The method according to (1), wherein the salt content of the cereal food is less than 2.5 g per 100 g of dry cereal raw material.
(3) The method according to (1), wherein the salt content of the cereal food is 0.01 to 2.3 g per 100 g of dry cereal raw material.
(4) The amount of arginine or arginine salt added is 0.1 to 0.5 g in terms of arginine per 100 g of dried cereal material, and the salt content of the cereal food is 0.01 to 2.3 g per 100 g of dried cereal material. (1) The method as described.
(5) The method according to (1) to (4), wherein the cereal food is corn flakes.
(6) An unsalted or low-salt cereal food preparation comprising arginine or an arginine salt.
According to the present invention, the quality of cereal food can be improved. In particular, the crisp feeling of unsalted or low-salt corn flakes can be improved, and the crisp feeling can be maintained even in beverages such as milk.
The cereal food of the present invention is a product obtained by gelatinizing cereals such as corn, rice, wheat, barley, oats, rye, buckwheat, millet, whey, fins, and soybeans, followed by drying, such as milk. The typical food includes corn flakes made from corn, bran flakes made from wheat, rice flakes made from rice and rice crispy. It may be made from any cereal, or may be a combination of them.
The cereal raw material of the present invention means a raw material used for producing cereal foods, that is, cereals such as corn, rice, wheat, barley, oats, rye, oats, millet, whey, fins, and soybeans. The dry cereal raw material of the present invention refers to a dry cereal raw material. In the case of rice, wheat, barley, oats, rye, buckwheat, millet, sweet potato and fin, they are already in a dry state at the time of harvest, so they are regarded as dry cereal raw materials without any particular drying treatment. In the case of corn and soybean, since they are not in a dry state at the time of harvest, dried corn and dried soybeans subjected to drying treatments such as sun drying, roasting, and hot air drying are regarded as dry cereal raw materials.
Arginine or an arginine salt is used in the method for producing a cereal food according to the present invention. Examples of arginine or arginine salts include arginine, arginine glutamate, arginine hydrochloride, arginine acetate, arginine butyrate, arginine sulfate, etc., and any other salt, or a combination thereof. L-form, D-form, and a mixture thereof may be used. Moreover, the arginine or arginine salt used in the present invention may be produced by any method such as a fermentation method or an extraction method. An example is L-arginine commercially available from Ajinomoto Co., Inc.
When arginine or arginine salt is added to the cereal food, it may be added at any stage during the production of the cereal food, but it is desirable to add it during cooking. Furthermore, arginine or an arginine salt may be used in combination with other food ingredients and food additives such as salt, sugar and emulsifier. Corn corn flakes can be any kind of corn, such as sweet corn, pop corn, dent corn, flint corn, waxy corn, high amylose corn, soft corn, flora corn, pod corn, giant corn. Any kind such as yellow, white, and bicolor may be used.
In the production of cereal foods, when arginine or arginine salt is added to cereal raw materials such as dried corn and allowed to act, the amount of arginine or arginine salt added is 0.01 to 1 g per 100 g of dry cereal raw materials in terms of arginine, preferably A range of 0.1 to 0.5 g is appropriate. The arginine equivalent means a value obtained by multiplying the weight of arginine salt by the molecular weight of arginine (174.20) and dividing by the molecular weight of arginine salt. For example, in the case of arginine hydrochloride (molecular weight 210.66), the conversion of arginine hydrochloride 1 g to arginine is 1 g × 174.20 ÷ 210.66 = 0.83 g.
The salt-free or salt-reduced cereal food in the present invention means a cereal food having a salt content of less than 2.5 g, preferably 0.01 to 2.3 g, per 100 g of dry cereal raw material. For example, in the case of corn flakes, salt-free or salt-reduced corn flakes means corn flakes having a salt content of less than 2.5 g, preferably 0.01 to 2.3 g, per 100 g of dry corn raw material. By using arginine or arginine salt, or by mixing arginine or arginine salt and sodium chloride, a crisp textured corn flake can be produced even with a salt amount of less than 2.5 g per 100 g of dry corn raw material.
In corn flakes without addition of salt, the amount of arginine added is preferably 0.1 to 0.5 g, more preferably 0.2 to 0.5 g, and further preferably 0.2 to 0.3 g per 100 g of dried corn raw material. In corn flakes having a salt amount of 0.01 to 2.3 g per 100 g of dried corn raw material, the amount of arginine added is preferably 0.01 to 1 g, more preferably 0.1 to 0.5 g, per 100 g of dried corn raw material. More preferably, it is 3 to 0.5 g.
Arginine or arginine salt, excipients such as salt, sugar, starch, modified starch, dextrin, seasonings such as plant extracts, proteins and protein hydrolysates such as plant protein, gluten, egg white, gelatin, casein, glutathione, By mixing with a reducing agent such as cysteine, an emulsifier, an alkaline material, a fragrance, or other food material or food additive, a salt-free or salt-reduced cereal food modification preparation can be obtained. The preparation for cereal food modification of the present invention may be in any form of liquid, paste, granule or powder.

Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited in any way by this example.

A dry ground corn “Tamamai Daiko” (manufactured by Sakai Food Industry Co., Ltd.), granulated sugar, salt, and L-arginine (manufactured by Ajinomoto Co., Inc .; sometimes referred to as Arg) shown in Table 1 (the numerical values in Table 1 are Each weight%) is added to the rice cooker “IH Jar Rice Cooker NJ-HS06-S” (Mitsubishi Electric Corp.), and 100% by weight of city water is added to the dry ground corn. I cooked at. The operation of cooking in the quick-cooking mode was repeated twice, with 100% by weight of city water added again to the dried groats. That is, the total amount of water added is 300% by weight with respect to the dried corn. After the steamed corn is cooked for 10 minutes in the heat-retaining mode of the rice cooker, it is taken out of the rice cooker and loosened sufficiently. And dried at 105 ° C. for 40 minutes. After drying, it was pressed into flakes using a rolling roll of a noodle making machine “Small Coarse Noodle Banding Machine / Small Continuous Rolling Machine” (manufactured by Tom Co., Ltd.). The flaky corn was roasted at 250 ° C. for 1 minute in a hot air mode of a steam convection oven and then dried at 120 ° C. for 15 minutes to obtain corn flakes. The obtained corn flakes were subjected to sensory evaluation for “crispy feeling” and “coloring” of the appearance, and after 1 minute, 2 minutes, 3 minutes, 5 minutes and 10 minutes after adding milk, “crispy feeling” Was subjected to sensory evaluation. In addition, as described above, the crunchy feeling means a “hardness” having a certain resistance when chewed, and a “disintegrating” texture that collapses at a stretch by a certain force or more. It is an important element of a favorable texture. The control classification was set to “±”, and the evaluation was performed by 4 persons by the scoring method from “−−−” to “++++”. The scores are "+" and "-" for "difference", "++" and "-" for "significant difference", "++++" and "---" for "very significant difference" It was. Table 2 shows the sensory evaluation results regarding the crispy appearance and the coloring of the appearance, and Table 3 shows the sensory evaluation results after the milk is added.

As shown in Table 2, the crispness was reduced by removing the salt, but the crispiness was improved by the addition of arginine, and the addition of 0.2% to 0.3% provided the most markedly favorable crispness. It was. When the amount of arginine added was 0.5% or more, the crispness-imparting effect gradually weakened, and the disintegration was weak and the texture was hard. In particular, in the 1.25% addition zone, the crispy feeling was rather lowered, resulting in a crunchy texture that was unnatural as corn flakes. Moreover, also in the coloring of the appearance, strong browning was observed in the test section where the amount of arginine added was large, particularly in the section where arginine was added at 1.25%. Next, as a result of performing sensory evaluation by adding milk, the crispness of the control level was felt until 2 minutes after addition of 0.1% arginine and 3 minutes after addition of 0.2% to 0.5% arginine. (Table 3). From the above results, it is clear that the addition of arginine has an effect in imparting a crispy feeling and maintaining a crispy feeling after milk is added, and the addition of 0.1% to 0.5% is clearly preferable to the control. It was suggested that it becomes a texture. Moreover, since the function of salt in the crispy feeling can be sufficiently replaced by arginine, it has been clarified that salt-free or salt-free cereal foods can be produced by using arginine.

Corn flakes were prepared in the same manner as in Example 1. The formulation was as shown in Table 4, and the test section was as shown in Table 5. The obtained corn flakes were subjected to sensory evaluation for “crispness”. Sensory evaluation is performed by 5 people with a rating method of -3 to 3 points, with a crunchiness of 2.5% salt added category (no arginine added), which is a common corn flake in general distribution, being 0 points It was. The sensory evaluation results are shown in Table 5. Furthermore, the presence or absence of the arginine addition effect in each salt addition concentration was analyzed, and the test plots where the crispness was improved by arginine were shaded. For example, when the salt addition concentration is 1%, the score of the crispy feeling when no arginine is added is “−0.5”. Therefore, it can be said that the addition of arginine has a crispy feeling imparting effect.

As shown in Table 5, in corn flakes with a salt addition concentration of 0 to 2.5%, a crisp feeling imparting effect was confirmed at an arginine addition amount of 0.01 to 1%. In corn flakes with a salt addition concentration of 0 to 2.5%, when the arginine addition amount is 0.3 to 0.5%, and in corn flakes with a salt addition concentration of 0.1 to 2.5%, arginine addition amount 0.1 In the case of ~ 0.3%, the effect was particularly remarkable. On the other hand, the crispy feeling imparting effect was not observed when the arginine addition amount was 0.001%. On the other hand, when the content is 5% or more, the film-like texture becomes crisp due to excessive addition, and the crispness is rather lowered. On the other hand, in order for arginine to exert its effect, there is also an upper limit to the concentration of salt added, and in corn flakes containing salt exceeding 2.5%, no effect is seen with the addition of a small amount of arginine, and the amount added is increased. And it became a film-like texture with a crispness and the crispness decreased. From the above, it was shown that the addition of 0.01 to 1% arginine to the cereal food provides a favorable texture with a crisp feeling. Moreover, it became clear that the salt content in the cereal from which the effect of providing crispness with arginine is desirable is 2.5% or less. In particular, in the reduced salt cereal having a salt content of less than 2.5%, the effect of arginine was remarkable.

Arginine is a kind of basic amino acid, and there is a possibility that the crispy feeling imparting effect on cereal foods can be substituted by other basic amino acids or alkali materials. Therefore, corn flakes were prepared by the same method as in Example 1. The composition is 6 test zones as shown in Table 6, histidine is “L-histidine” (manufactured by Ajinomoto Co.) (hereinafter sometimes referred to as His), and sodium carbonate is manufactured by Wako Pure Chemical Industries, Ltd. (hereinafter referred to as carbonic acid). Na or charcoal Na may be used). Moreover, pH was measured about the solution at the time of cooking using a rice cooker. The obtained corn flakes were subjected to sensory evaluation for “crispness”. The sensory evaluation is a grading method of -3 to 3 points with 0 points as the crispy feeling of 2.5% salt added category (no arginine added), which is a common corn flake that is generally distributed, corresponding to Test Zone 1. The evaluation was conducted with 5 people. Furthermore, the difference in the quality of the crispness was also evaluated in Free Word. The sensory evaluation results are shown in Table 7.

As shown in Table 7, arginine gave a remarkable crispy feeling and the quality of the crispy feeling was also very favorable. On the other hand, although sodium carbonate increased the pH in the same manner as when arginine was added, it became a film-like crispy texture and the crispy feeling rather decreased. In addition, when adding histidine, which is a basic amino acid like arginine, although some crispy feeling was imparted, the quality of crispy feeling was very light, and the favorable crispy feeling like when adding arginine was not imparted. It was. From the above, it was shown that the crispness-imparting effect of arginine on cereal foods is unique that cannot be obtained by adjusting the pH with an alkaline material or adding other basic amino acids.

According to the present invention, since the quality of cereal food can be improved, it is extremely useful in the food field.

Claims

A method for producing a cereal food, comprising adding 0.01 to 1 g of arginine or arginine salt in terms of arginine per 100 g of dry cereal raw material.
The method according to claim 1, wherein the salt content of the cereal food is less than 2.5 g per 100 g of dry cereal raw material.
The method according to claim 1, wherein the salt content of the cereal food is 0.01 to 2.3 g per 100 g of dry cereal raw material.
The addition amount of arginine or arginine salt is 0.1 to 0.5 g in terms of arginine per 100 g of dry cereal raw material, and the salt content of the cereal food is 0.01 to 2.3 g per 100 g of dry cereal raw material. The method of claim 1.
The method according to any one of claims 1 to 4, wherein the cereal food is corn flakes.
An unsalted or low-salt cereal food preparation characterized by containing arginine or an arginine salt.