Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
  • A23L7/113—Parboiled or instant pasta

Definitions

• the present invention relates to a fray improvement for processed cereal foods, and more particularly to a flaw improving agent for processed cereal foods such as noodles and cooked rice, and a processed cereal food having improved looseness by using this improver.
• Processed cereal foods such as noodles and cooked rice generally contain starch, and during processing and cooking, starch will flow out onto the surface of the food and the foods will be bound together.
• starch will flow out onto the surface of the food and the foods will be bound together.
• the portion where the noodles are bound is less likely to return to hot water.
• cooked rice products the whole rice cannot be fried uniformly with fried rice, and the rice grains are crushed by a rice ball molding machine. Such problems lead to a decrease in production efficiency and an increase in cost, and further, the resulting food is difficult to eat and is not delicious.
• Patent Document 1 a method of mixing oil or emulsified oil (Patent Document 1), a method of adding a sucrose fatty acid ester having a high HLB (Patent Document 2) ), A method of adding an organic acid (Patent Document 3), a method of using water-soluble hemicellulose (Patent Document 4), a method of using gum arabic, gati gum, and an emulsifier (Patent Document 5).
• Japanese Patent Laid-Open No. 3-175940 Japanese Patent Publication No. 60-8103 JP-A-61-181350 JP-A-6-121647 JP 2011-177120 A
• Patent Documents 1 to 5 have a problem that a sufficient unraveling effect cannot be obtained, and there is also a problem that when using an emulsifier alone as in Patent Document 2, the texture becomes worse. Furthermore, depending on the material used, when the surface treatment was performed, the treatment liquid flowed with time, leading to deterioration of the loosening. Therefore, the present invention suppresses quality deterioration such as deterioration of the looseness in storage than before, and a loosening improver for efficiently producing a delicious processed grain food and a processed grain food using the loosening improver. The purpose was to provide.
• the present inventors have found that as a water-soluble hemicellulose derived from beans and a viscosity modifier, guar gum, carrageenan, locust bean gum, tamarind, tara gum, cassia gum, xanthan gum, succinoglucan Containing one or more polysaccharides selected from the group consisting of pectin, carboxymethylcellulose, alginic acid and derivatives thereof, and having a solution viscosity of 100 to 2000 mPa ⁇ s at 20 ° C. when surface-treated or added. It has been found that the loosening property of processed cereal foods can be improved by adding a loosening improver for processed cereal foods characterized by the above, and the present invention has been completed.
• the present invention (1) A loosening improver for cereal processed foods, comprising the following (A) and (B), and having a solution viscosity of 100 to 2000 mPa ⁇ s at 20 ° C when surface-treated or added to cereal processed foods s, a loosening improver for processed cereal foods, (A); water-soluble hemicellulose derived from beans; (B); one or more polysaccharides selected from the group of guar gum, carrageenan, locust bean gum, tamarind, tara gum, cassia gum, xanthan gum, succinoglucan, pectin, carboxymethylcellulose, alginic acid and derivatives thereof as a viscosity modifier 2 or more types, (2) The loosening improver for processed grain foods according to (1), wherein the water-soluble hemicellulose derived from beans is a water-soluble hemicellulose derived from soybeans or peas, (3) The loosening improvement for cereal processed foods according to (1) or (2), wherein the viscosity
• the looseness of processed cereal foods such as noodles and cooked rice is improved, and binding of noodle strings and rice grains can be remarkably suppressed.
• the processed cereal food to which the loosening improver of the present invention has been added maintains its looseness even after refrigerated storage for 1 day after preparation, for example, and the binding between cooked rice and noodles is remarkably suppressed.
• the processed cereal food of the present invention refers to food obtained by primary processing or further secondary processing of cereal foods (rice, wheat, barley, rice bran, rice bran, etc.).
• Primary processed foods include cooked rice, barley rice, rice cakes, dried noodles, raw noodles, pasta, etc.
• Secondary processed foods include foods prepared by re-cooking primary processed foods, such as rice balls, sushi, pilaf, fried rice, and cooked There are rice, mixed rice, soba, udon, Chinese noodles, pasta, raw noodles, instant noodles and so on.
• processed cereal foods include processed foods of the final product type that are intended to be eaten on the spot, including those that are cooked at home, and semi-finished products that require cooking when eaten. Included are foods distributed in the market by methods such as ice temperature.
• the present loosening agent is (A): water-soluble hemicellulose derived from beans, (B); as viscosity modifier, guar gum, carrageenan, locust bean gum, tamarind, tara gum, cassia gum, xanthan gum, succinoglucan, pectin, carboxymethylcellulose , Including one or more polysaccharides selected from the group of alginic acid and derivatives thereof, and having a solution viscosity of 100 to 2000 mPa ⁇ s at 20 ° C. when surface-treated or added to processed cereal foods It is characterized by that.
• the form of the present loosening improver is not particularly limited.
• the loosening improver for processed cereal food of the present invention can impart good loosening properties when used in the processed cereal food.
• the bean-derived water-soluble hemicellulose can be obtained using soybeans, red beans, peas and the like as raw materials, but from the viewpoint of solubility and industrial properties, soybeans or peas are preferable, and those derived from cotyledons are more preferable.
• Bean-derived water-soluble hemicellulose can be obtained by a method of water extraction or hot water extraction from a raw material containing hemicellulose, a method of heat extraction under acid or alkali conditions, a method of extraction by enzymatic decomposition, or the like.
• a preferred example of a method for producing a bean-derived water-soluble hemicellulose is as follows.
• the raw material of beans is thermally decomposed under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C. or higher and 130 ° C. or lower, more preferably higher than 100 ° C. and 130 ° C. or lower.
• the water-soluble fraction is fractionated by centrifugation, etc., it is dried as it is, or it is derived from beans by, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to remove hydrophobic substances or low molecular weight substances and dry them. Water-soluble hemicellulose can be obtained.
• Viscosity modifier As the viscosity modifier of the present invention, one or more selected from guar gum, carrageenan, locust bean gum, tamarind, tara gum, psyllium seed gum, cassia gum, xanthan gum, succinoglucan, pectin, carboxymethylcellulose, alginic acid and derivatives thereof. These thickeners can be used in combination. In particular, it is preferable to use guar gum, locust bean gum, xanthan gum, pectin and carboxymethyl cellulose, and it is more preferable to use guar gum, locust bean gum and xanthan gum.
• the measuring method of the viscosity in this application is as follows. A solution to be added or surface-treated is prepared, and the temperature is adjusted to 20 ° C. 200 g of the solution is placed in a 200 mL tall beaker and measured with a BM viscometer.
• the blending amount of the water-soluble hemicellulose derived from beans in the present loosening improver is preferably 0.01 to 20% by weight, more preferably 0.03 to 5% by weight as the amount of water-soluble hemicellulose added to the processed cereal food. It mix
• the blending amount of the viscosity modifier in the present loosening improver is preferably 0.001 to 30% by weight, more preferably 0.01 to 25% by weight as the amount of the viscosity modifier added to the processed cereal food. Blend as follows.
• the viscosity of the solution to be added or surface-treated is in the range of 100 to 2000 mPa ⁇ s, preferably in the range of 200 to 1000 mPa ⁇ s.
• the viscosity of the solution to be surface-treated When the viscosity of the solution to be surface-treated is too low, it tends to flow off from the surface of the processed grain food, and when it is too high, it is difficult to uniformly treat the surface. If the amount of the present loosening agent added to the processed cereal food is too small, sufficient loosening properties may not be imparted to the processed cereal food, and if too much, the flavor of the processed cereal food may be changed.
• the foam may be difficult to disappear when foamed.
• an antifoaming agent examples include silicon, various emulsifiers, and fats.
• the present loosening improver can be used in combination with other additives as long as it does not affect the effects of the present invention.
• Other additives include glycerin fatty acid esters, sorbitan fatty acid esters, stearoyl lactate, emulsifiers such as polysorbate, or oily substances such as general animal and vegetable oils and fat-soluble vitamins such as tocopherol, monosaccharides such as glucose and fructose, Oligosaccharides such as sucrose, maltose, fructose, raffinose, maltotriose, trehalose, stachyose, maltotetraose, and sugar alcohol, dextrin, seaweed, gelatin, whey and other albumins, sodium caseinate, soluble collagen, egg white, egg yolk
• protein substances such as soybean protein, salts such as calcium fortifier, and pH adjusters such as sodium acetate.
• polysaccharides such as various starches such as agar, furceleran, pullulan, gellan gum, hyaluronic acid, cyclodextrin, chitosan, and modified starch, and hydrolysates of these polysaccharides can also be used.
• This loosening improver is sold in a powdered state, emulsified or suspended with oils and fats, or as a solution such as water or saline, or in the form of a solution added to an organic acid solution such as acetic acid. can do.
• the method for surface-treating the present loosening improver on the processed cereal food is not particularly limited, there are the following methods.
• (1) When making processed cooked rice add this loosening improver to the rice and cook.
• the cooked rice is further processed.
• the present loosening improver is added in advance to the water or hot water when boiling noodles or pasta and boiled.
• Cooked rice, cooked rice, noodles cooked with rice cake, or pasta are entangled with an aqueous solution of the present loosening agent and surface treated.
• An aqueous solution of the present loosening improver is sprayed on cooked cooked rice, boiled noodles or pasta.
• the present loosening improver is dissolved in the seasoning liquid in advance, and the surface treatment is carried out by applying to pasta, noodles or cooked rice.
• the present loosening improver is mixed with a powder seasoning, and surface-treated by applying to rice, pasta and noodles. And the like. These methods are selected according to individual food characteristics such as production lines and sales forms.
• Grain processed foods such as noodles and cooked rice obtained by adding or surface-treating the present loosening improver to processed cereal foods have good loosening properties. Therefore, the processed cereal food obtained by the present invention is very easy to eat and can be tasted delicious. Moreover, for example, even after refrigerated storage for one day after preparation, the looseness is maintained, and the binding between cooked rice and noodles is remarkably suppressed. Moreover, it has excellent processing suitability, such as being easy to mix and difficult to crush in the production of processed cereal foods, by imparting good loosening properties.
• soybean-derived water-soluble soybean hemicellulose which is commercially available as “Soya Five Boo S” (manufactured by Fuji Oil Co., Ltd.), was used as the bean-derived water-soluble hemicellulose.
• Example 1 (Examination of surface treatment solution viscosity) (Examples 1 to 4, Comparative Examples 1 to 4)
• water-soluble soybean hemicellulose and guar gum (SUPERGEL CSA: manufactured by Sanki Co., Ltd.) were added to water and then dissolved by heating to prepare loosening improvers A to H.
• the noodles were evaluated for their looseness.
• 600 g of strong powder, 400 g of buckwheat flour, 10 g of salt and 300 g of water were mixed, kneaded with a mixer for 15 minutes, and rolled and cut out (incision # 22 corner, noodle string thickness 1.3 mm) according to a conventional method.
• Example 10 Evaluation of looseness of cooked rice
• Example 10 evaluation of looseness of cooked rice
• 500 g of Koshihikari was thoroughly boiled with water and soaked for 1 hour, then watered so that the total amount of water became 600 g, and rice was cooked using a household rice cooker.
• a comparative example 6 was prepared by adding 25 g of water to the cooked rice, mixing until uniform and allowing to cool to room temperature.
• Example 10 was obtained by the same treatment except that the loosening improver solution D was added to the cooked rice. Compared with Comparative Example 6, the looseness of the rice of Example 10 was significantly improved.

Landscapes

• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Noodles (AREA)
• Cereal-Derived Products (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=56788445

Family Applications (1)

Country Status (3)

Cited By (2)

Citations (5)

Family Cites Families (3)

• 2016
  • 2016-02-17 TW TW105104526A patent/TW201633929A/zh unknown
  • 2016-02-18 JP JP2017502310A patent/JP6915534B2/ja active Active
  • 2016-02-18 WO PCT/JP2016/054696 patent/WO2016136581A1/ja active Application Filing

Patent Citations (5)

Also Published As

Similar Documents

Legal Events