WO2018037759A1 - 澱粉含有食品用ほぐれ改良剤 - Google Patents

澱粉含有食品用ほぐれ改良剤 Download PDF

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Publication number
WO2018037759A1
WO2018037759A1 PCT/JP2017/025714 JP2017025714W WO2018037759A1 WO 2018037759 A1 WO2018037759 A1 WO 2018037759A1 JP 2017025714 W JP2017025714 W JP 2017025714W WO 2018037759 A1 WO2018037759 A1 WO 2018037759A1
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WIPO (PCT)
Prior art keywords
starch
gum
containing food
water
loosening
Prior art date
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PCT/JP2017/025714
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English (en)
French (fr)
Japanese (ja)
Inventor
紀章 中村
馬場　俊充
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
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Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to CN201780050981.2A priority Critical patent/CN109640696B/zh
Priority to JP2018535518A priority patent/JP7001057B2/ja
Priority to KR1020197003232A priority patent/KR20190046778A/ko
Publication of WO2018037759A1 publication Critical patent/WO2018037759A1/ja

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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/244—Viscosity modification agent

Definitions

  • the present invention relates to a loosening improver for starch-containing foods.
  • Patent Literature 1 Conventional techniques for eliminating the binding property between the foods and improving the looseness include a method of mixing fats or emulsified fats (Patent Literature 1), a method of adding a sucrose fatty acid ester having a high HLB (Patent Literature 2).
  • Patent Document 3 A method of adding an organic acid (Patent Document 3), a food mainly composed of at least one of flour, starch, and a natural polysaccharide having gelling ability, comprising gum arabic, pullulan or water-soluble soybean It is obtained by emulsifying a mixture containing a food (Patent Document 4), a fat and oil, a thickening polysaccharide, and a water-soluble hemicellulose, which is coated with a solution containing one or more sugars as a main ingredient. And a loosening improver (Patent Document 5).
  • Japanese Patent Laid-Open No. 3-175940 Japanese Patent Publication No. 60-8103 JP 2011-177120 A JP-A-9-51764 Japanese Patent Laid-Open No. 2005-013135
  • Patent Documents 1 to 5 have a problem that a sufficient unraveling effect cannot be obtained, and when used alone as an emulsifier as in Patent Document 2, there is also a problem that the texture and flavor deteriorate. In addition to the problems of loosening and flavor, there is a problem of workability.
  • the target food is noodles, for example, when a highly viscous material is used as in Patent Document 5, it is difficult to uniformly apply the improver to the noodles because the viscosity is high when the improver is added to the noodle food. There is a problem.
  • the present invention produces delicious starch-containing foods that are superior in workability and can be added uniformly to foods such as noodles and cooked rice, as well as suppressing deterioration in quality such as poorer looseness during storage.
  • An object of the present invention is to provide a loosening improver and a starch-containing food using the loosening improver.
  • the present inventors have conducted extensive research. As a result, it has been found that a formulation containing water-soluble hemicellulose derived from beans and a viscosity modifier is necessary to achieve both looseness and workability to some extent. Further investigations show that in terms of workability, the formulation must have specific physical properties in order to adhere the formulation to the food by mixing the formulation and the food when adhering the formulation to the food. I found out that Specifically, the Casson yield value is important as an indicator of the adhesion of the preparation solution to the food when the preparation is surface-treated or added to the food (difficulty in the flow of the preparation from the food). The present invention was completed by finding that the Casson viscosity is important as an indicator for uniformly adhering to food.
  • the present invention (1) A freezing improver for starch-containing foods, comprising a bean-derived water-soluble hemicellulose and a viscosity modifier, and a solution of the freezing improver when surface-treating or adding the freezing agent to starch-containing foods A non-stickiness improving agent for starch-containing foods having a Casson viscosity of 500 mPa ⁇ s or less and a Casson yield value of 10 mPa ⁇ s or more, (2) A flaw improver for starch-containing foods according to (1), wherein the Casson viscosity is 400 mPa ⁇ s or less and the Casson yield value is 50 mPa ⁇ s or more, (3) The starch-containing food loosening improver according to (1), wherein the Casson viscosity is 300 mPa ⁇ s or less and the Casson yield value is 100 mPa ⁇ s or more, (4) The starch-containing food improving agent according to (1), wherein the
  • the viscosity modifier is one or more selected from the group consisting of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, carboxymethyl cellulose and derivatives thereof, Starch-containing food loosening improver, (9)
  • the viscosity improving agent is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof, (10)
  • the viscosity improving agent is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof, (11)
  • the viscosity improving agent is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof, (12)
  • the viscosity improving agent is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof
  • the present invention (1) A freezing improver for starch-containing foods, comprising a bean-derived water-soluble hemicellulose and a viscosity modifier, and a solution of the freezing improver when surface-treating or adding the freezing agent to starch-containing foods A non-stickiness improving agent for starch-containing foods having a Casson viscosity of 500 mPa ⁇ s or less and a Casson yield value of 10 mPa ⁇ s or more, (2) A flaw improver for starch-containing foods according to (1), wherein the Casson viscosity is 400 mPa ⁇ s or less and the Casson yield value is 50 mPa ⁇ s or more, (3) The water-soluble hemicellulose derived from beans is a water-soluble hemicellulose derived from soybeans or peas, (1) or (2) the starch-containing food loosening improver, (4)
  • the viscosity modifier is one or more selected from the group of guar gum, tara
  • the looseness of starch-containing foods such as noodles and cooked rice is improved, and the binding of noodle strings and rice grains can be remarkably suppressed.
  • the starch-containing 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 noodles, cooked rice and the like is remarkably suppressed.
  • the starch-containing foods of the present invention are various kinds of rice, wheat, barley, rice cake, rice cake, corn, cassava, potato, sweet potato, etc. Refers to food.
  • Examples of processed rice and barley products include cooked rice, barley rice, rice balls, sushi, pilaf, fried rice, cooked rice, and mixed rice.
  • examples of foods that are derived from wheat flour, rice, rice flour, or other cereals and that are produced by boiling dough with starch as the main ingredient include noodles, dry noodles, raw noodles, pasta, buckwheat, udon, Examples include Chinese noodles, elementary noodles, and instant noodles.
  • starch-containing 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 must be cooked when eaten. Included are foods distributed in the market by methods such as ice temperature.
  • the present unraveling agent contains water-soluble hemicellulose derived from beans and a viscosity modifier, and the Casson viscosity of the unraveling agent solution when surface-treating or adding the unraveling agent to starch-containing foods is 500 mPa ⁇ s or less, And Casson yield value is 10 mPa * s or more, It is characterized by the above-mentioned.
  • the form of the present loosening improver is not particularly limited. For example, water, water-soluble hemicellulose derived from beans, viscosity modifiers, liquids and pastes in which other adjuncts are dissolved, powders obtained by simply mixing these, and granules obtained by granulating the mixture Are exemplified.
  • the starch-containing food fray improving agent of the present invention can impart good loosening properties.
  • 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 a viscosity modifier of the present invention, a combination of one or more thickeners selected from guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof Can be used.
  • guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum and carboxymethylcellulose are preferably used, and guar gum, xanthan gum, welan gum and succinoglycan gum are more preferably used.
  • the Casson yield value is important as an indicator of the adherence of the preparation solution to the food (the difficulty in the flow of the preparation from the food) when the fray improving agent is surface-treated or added to the food.
  • Casson viscosity is important as an index for uniformly attaching to food.
  • the measurement of Casson viscosity and Casson yield value in the present invention can be performed by a rotary rheometer (RheolabQC, manufactured by Anton Paar). A cone-type measuring jig (CC39) is attached, a predetermined amount of the modifier solution adjusted to 5 ° C.
  • the Casson viscosity and Casson yield value were calculated from the Casson formula shown below using the numerical value of the shear stress.
  • the Casson yield value ⁇ 0 is the square of the intercept of the linear straight line plotted from the square root of each of the shear rate-shear stress (measured value) at two or more points. In this case, it is known that the slope of a straight line obtained by plotting the square root of the shear stress against the square root of the shear rate (particularly the high shear rate region) corresponds to the Casson viscosity ( ⁇ ).
  • the physical properties at the time of addition or surface treatment of the improver solution include a Casson viscosity of 500 mPa ⁇ s or less and a Casson yield value of 10 mPa ⁇ s or more, preferably a Casson viscosity of 400 mPa ⁇ s or less and a Casson yield.
  • the value is preferably 50 mPa ⁇ s or more, more preferably the Casson viscosity is 300 mPa ⁇ s or less, and the Casson yield value is 100 mPa ⁇ s or more.
  • the upper limit of the Casson yield value is not particularly limited, but is preferably 1000 mPa ⁇ s or less.
  • the amount of the loosening improver of the present invention added to the starch-containing food is preferably 0.01 to 10% by weight, more preferably 0.05 to 5% by weight, and more preferably as the amount of water-soluble hemicellulose added to the starch-containing food. Is blended so as to be 0.1 to 3% by weight. If the amount of the loosening agent of the present invention added to the starch-containing food is too small, sufficient loosening properties may not be imparted to the starch-containing food, and if too much, the flavor of the starch-containing 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, polysorbate, lecithin and other emulsifiers, or oily substances such as general animal and vegetable oils and fat-soluble vitamins such as tocopherol, glucose, fructose and other simple substances.
  • Saccharides sucrose, maltose, fructose, raffinose, maltotriose, trehalose, stachyose, maltotetraose and other oligosaccharides, and sugar alcohol, dextrin, cloth nori, gelatin, whey and other albumins, sodium caseinate, soluble collagen, egg white And protein substances such as egg yolk powder and soybean protein, salts such as calcium fortifier, and pH adjusters such as sodium acetate.
  • polysaccharides such as carrageenan, tamarind seed gum, gum arabic, curdlan, alginic acid and derivatives thereof, agar, far celerane, pullulan, hyaluronic acid, cyclodextrin, chitosan, modified starch, etc. and hydrolysis of these polysaccharides Things can also be used in combination.
  • the present loosening improver can be distributed and sold as a solution of water, saline, etc. as well as a solution added to an organic acid solution such as acetic acid as well as a powder.
  • the method for surface-treating the present loosening improver on the starch-containing food is not particularly limited, but there are the following methods.
  • An aqueous solution of the present loosening improver is entangled with the starch-containing food after cooking and surface-treated.
  • the present loosening improver is mixed with a powder seasoning and coated with starch-containing food for surface treatment. And the like. These methods are selected according to individual food characteristics such as production lines and sales forms.
  • Starch-containing foods such as noodles and cooked rice obtained by adding or surface-treating the present loosening improver to starch-containing foods have good loosening properties. Therefore, the starch-containing food obtained by the present invention is very easy to eat and feels delicious. Further, for example, the looseness is maintained even after refrigerated storage for 1 day after preparation, and the binding between the starch-containing foods is remarkably suppressed. Moreover, it has excellent processing suitability, such as being easy to mix in the production of starch-containing foods and being hard to be crushed, by imparting good loosening properties.
  • soybean-derived water-soluble soybean hemicellulose marketed as “Soya Five Boo S” (manufactured by Fuji Oil Co., Ltd.) was used as the water-soluble hemicellulose derived from beans.
  • Each improving agent measured Casson viscosity and Casson yield value by a conventional method.
  • the normal viscosity (20 ° C.) was also measured with a BM viscometer.
  • each of the noodles was evaluated for looseness.
  • 600g of quasi-strong powder, 400g of buckwheat flour, 10g of salt and 350g of water are mixed, kneaded with a mixer for 15 minutes, rolled and cut (cutting teeth # 22 corner, noodle string thickness 1.3mm) according to a conventional method.
  • the obtained noodles were boiled in boiling water for 2 minutes, washed with running water for 30 seconds to obtain boiled noodles.
  • each loosening improver was sprayed uniformly per 200 g of boiled noodles, filled in a container and sealed, and the looseness after refrigerated storage for 1 day was evaluated by 10 panelists.
  • Each panel was evaluated with 1 to 5 points based on the criteria shown in Table 2, and the average score was determined as a looseness evaluation. If the average score was 4.0 points or more, it was judged that the looseness was good.
  • the evaluation of workability when performing the surface treatment, the one that can be easily and uniformly processed was evaluated as “ ⁇ ”, and the one that was difficult to be uniform as “ ⁇ ”. The evaluation of the looseness was good and the evaluation of workability was “ ⁇ ”.
  • the above evaluation results are shown in Table 1.
  • Boiled tapioca pearl was prepared by boiling boiled tapioca pearl (processed food of cassava-derived starch) (black tapioca: manufactured by GABAN Co., Ltd.) in boiling water according to a conventional method.
  • the improving agent D was uniformly added 5% with respect to the weight of tapioca pearl, and the looseness of tapioca pearl after refrigerated storage for 1 day, ⁇ : unraveled, ⁇ : slightly bound and unraveled, ⁇ : Evaluated in three stages: no lumps. Table 4 shows the evaluation results of the looseness.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
PCT/JP2017/025714 2016-08-24 2017-07-14 澱粉含有食品用ほぐれ改良剤 WO2018037759A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201780050981.2A CN109640696B (zh) 2016-08-24 2017-07-14 含有淀粉食品用的松动改良剂、含有淀粉食品及其制造方法
JP2018535518A JP7001057B2 (ja) 2016-08-24 2017-07-14 澱粉含有食品用ほぐれ改良剤
KR1020197003232A KR20190046778A (ko) 2016-08-24 2017-07-14 전분 함유 식품용 풀림 개량제

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JP2016-163696 2016-08-24

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CN109674027A (zh) * 2019-03-08 2019-04-26 日照帮利生物科技有限公司 一种用于火腿肠的复配增稠剂
WO2022131209A1 (ja) * 2020-12-18 2022-06-23 日清オイリオグループ株式会社 澱粉含有食品用ほぐれ剤

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WO2022131209A1 (ja) * 2020-12-18 2022-06-23 日清オイリオグループ株式会社 澱粉含有食品用ほぐれ剤

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JPWO2018037759A1 (ja) 2019-06-20
TW201806493A (zh) 2018-03-01
TWI730131B (zh) 2021-06-11
JP7001057B2 (ja) 2022-02-03
CN109640696A (zh) 2019-04-16

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