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
  • 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
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
• • 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
• • 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
  • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
• • 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

Definitions

• the present invention relates to a food composition.
• Patent Document 1 Japanese Patent Application Laid-Open No. 2007-274927 describes that a specific amount of glucomannan, esterified starch and / or etherified starch and gati gum and / or gum arabic is contained in the filling material. As a result, water retention and emulsification are enhanced, water separation and oil separation are remarkably suppressed, and filling materials such as flour paste, custard cream, and sugar beet filling have a body feel, good mouth melt, and a smooth texture. It is said that a quality improving agent for a filling material that can be imparted can be provided.
• Patent Document 2 International Publication No. 2016/117630 discloses a technique relating to an oil-in-water emulsion containing a specific amount of starch, a saccharide excluding starch, water, and a fat and oil containing a specific amount of medium chain fatty acid-containing triacylglycerol.
• Such an emulsion has a high fat content and a high sugar content, has a good shelf life despite having a good shelf life, has a low oiliness, and has a good feeling of oiliness. It describes that it has heat-resistant shape retention suitable for cooking and has a good roast, and can be suitably used for the production of confectionery and bread as a high oil filling material.
• Patent Document 3 International Publication No. 2012/176281 contains edible oils and fats, moisture, protein, reduced starch saccharified product and polysaccharides, and edible oils and fats and water-soluble powder components in an undissolved state are dispersed.
• a water-soluble powder component dispersion composition having a total light transmittance in a specific range is described, and when such a composition is mixed with a high-moisture ingredient such as vegetables and eggs, It absorbs moisture from high-moisture ingredients and becomes a thick oil-in-water emulsion, which is integrated with the whole dish, and it is said that water separation from the dish is prevented.
• Patent Document 4 International Publication No. 2013/061653 is a W / O / W type emulsified seasoning containing edible oils and fats, emulsifiers, thickeners and salt, with viscosity, edible oils and fats content, The content of salt, the average particle diameter of W / O / W-type emulsified particles, and the emulsification seasoning in which the water separation rate is in a specific range are described. It is said that water separation from the food can be effectively suppressed while maintaining the texture of the food, and thereby the appearance, texture and flavor of the food can be maintained.
• Patent Document 5 Japanese Patent Application Laid-Open No. 2011-254770 describes a technique relating to processed food in which ingredients and bread or rice are in contact. According to this document, the ingredients contain specific cellulosic powders and moisture, respectively, so that processed foods with little water separation, good shape retention, and good texture and flavor retention over time. It can be provided.
• Patent Document 6 Japanese Patent Application Laid-Open No. 2010-136695 discloses that starch is irreversibly swollen and gelatinized when heated in water, and that the swollen starch is extremely brittle and tends to disintegrate. It is described that this not only causes a decrease in viscosity and shape retention, but also causes a feeling of glue and stringiness and causes a decrease in texture.
• an emulsifier is added.
• a specific polyglycerin fatty acid ester is used as a starch modifier.
• the present invention provides a food composition capable of suppressing stringing while ensuring water retention of the food.
• the content of the component (A) is 5% by mass or more and 70% by mass or less with respect to the entire composition
• a composition in which the content of the component (B) is 10% by mass or more and 40% by mass or less with respect to the entire composition is provided.
• a method for producing a food composition comprising a step of mixing the following component (A) and component (B): In the step, the compounding amount of the component (A) is 5% by mass or more and 70% by mass or less with respect to the whole composition, and the compounding amount of the component (B) is 10% by mass with respect to the whole composition.
• the manufacturing method of the composition which is 40 mass% or less is provided above.
• Component (B) One or two selected from the group consisting of guar gum and xanthan gum
• a method of manufacturing a garnish A step of obtaining a composition by the above-described method for producing a composition in the present invention; Mixing the ingredients and the composition, In the step of mixing, there is provided a method for producing a seasoned product, wherein the blending amount of the composition is 0.5 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the foodstuff.
• a method of manufacturing a garnish Including a step of mixing the following component (A), component (B), and ingredients,
• the compounding quantity of the said component (A) is 13 to 700 mass parts with respect to 100 mass parts of said components (B)
• a method for producing a seasoning in which the total amount of the component (A) and the component (B) is 0.5 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the foodstuff.
• a method for producing a food product which comprises a step of adding the food product obtained by the aforementioned method for producing a food product according to the present invention to the food product.
• a method for suppressing stringing of a dressing containing the following component (B) comprising adding 13 parts by mass or more and 700 parts by mass or less of the following component (A) to 100 parts by mass of the component (B).
• a method for suppressing stringing of a dressed product which comprises blending the above-described composition of the present invention into the dressed product.
• the food composition contains the following component (A) and component (B).
• the content of the component (B) in the composition is 10% by mass or more and 40% by mass or less with respect to the entire composition.
• the food composition is preferably used for a food such as a seasoned food from the viewpoint of suppressing stringing while ensuring water retention of the food.
• the seasoned food is preferably used for cooked rice foods, noodles or bakery foods. Specific examples of the seasoning and food will be described later.
• the composition in the present embodiment is preferably for water retention.
• Component (A) is pregelatinized cross-linked starch.
• the pregelatinized cross-linked starch is one that has been pregelatinized and cross-linked, and does not include one that has been subjected to one or more of acetylation and etherification. That is, neither ⁇ -acetylated crosslinked starch, ⁇ -etherified crosslinked starch, nor ⁇ -acetylated etherified crosslinked starch is included in component (A).
• Component (A) may have been subjected to only a pregelatinization treatment and a crosslinking treatment.
• the component (A) may be subjected to other processing that is neither acetylation nor etherification, and may be subjected to, for example, oxidation treatment, acid treatment, or enzyme treatment.
• it is a starch that has been subjected to only a pregelatinization treatment and a crosslinking treatment.
• Specific examples of the crosslinking treatment include phosphoric acid crosslinking treatment and adipic acid crosslinking treatment, with phosphoric acid crosslinking treatment being preferred.
• Component (A) is derived from various plants. Specific examples of plants include corn, potato, tapioca (cassava), wheat, rice, sago palm, sweet potato, green beans, and peas. Component (A) is preferably one or two selected from the group consisting of pregelatinized cross-linked potato starch and pregelatinized cross-linked tapioca starch, and more preferably pregelatinized cross-linked potato starch.
• the viscosity of the component (A) is preferably 5000 mPa ⁇ s or less, more preferably 4200 mPa ⁇ s or less, from the viewpoint of enhancing the dispersibility of the composition in food. Moreover, from a viewpoint of improving the water retention of a foodstuff, Preferably it is 10 mPa * s or more, More preferably, it is 20 mPa * s or more.
• the viscosity of the component (A) means a value measured by a B-type viscometer at 10 ° C. of a 4% by mass slurry in terms of dry matter of the component (A). The method for measuring the viscosity is described in the Examples section.
• the content of the component (A) in the composition is 5% by mass or more, preferably 8% by mass or more, more preferably 15% by mass or more, based on the whole composition, from the viewpoint of suppressing stringing of food. More preferably, it is 23% by mass or more. From the viewpoint of improving the water retention of food, the content of the component (A) in the composition is 70% by mass or less, preferably 60% by mass or less, more preferably 56% by mass with respect to the entire composition. % Or less, more preferably 52% by mass or less.
• Component (B) is one or two selected from the group consisting of guar gum and xanthan gum.
• the component (B) preferably contains guar gum and xanthan gum.
• the mass ratio of the xanthan gum content to the guar gum content in component (B) is preferably 0 from the viewpoint of inhibiting stringing of food. 0.01 or more, more preferably 0.05 or more, and preferably 0.1 or more.
• the mass ratio (xanthan gum / guar gum) in the component (B) is preferably 20 or less, more preferably 10 or less, and even more preferably 5 or less. is there.
• Content of the component (B) in a composition is 10 mass% or more with respect to the whole composition from a viewpoint of improving the water retention of a foodstuff, Preferably it is 12 mass% or more, More preferably, it is 15 mass% or more, More preferably, it is 20 mass% or more. Further, from the viewpoint of suppressing stringing of food, the content of the component (B) in the composition is 40% by mass or less, preferably 38% by mass or less, more preferably 36% by mass with respect to the entire composition. % Or less, more preferably 33% by mass or less.
• the food composition may further include components other than the components (A) and (B) described above.
• the food composition may include the following component (C).
• Component (C) is a granular material containing 75% by mass or more of starch.
• the component (C) contains, as starch, low molecular weight starch having an amylose content of 5% by mass or more and 3% by mass to 45% by mass in the granular material, and the peak molecular weight of the low molecular weight starch is 3%.
• ⁇ 10 3 or more and 5 ⁇ 10 4 or less the degree of cold water swelling of the granular material at 25 ° C. is 7 or more and 20 or less, and the content on the sieve having an opening of 0.5 mm in the granular material is granular.
• Ingredient (C) is a granular material comprising starch. From the viewpoint of suppressing stringing of food, component (C) contains 75% by mass or more of starch. From the above viewpoint, the starch content is preferably 80% by mass or more, and more preferably 85% by mass or more. Moreover, there is no restriction
• the component (C) includes, as the above-mentioned starch, a low molecular weight starch made from starch having an amylose content of 5% by mass or more in a specific ratio, and a low molecular weight starch having a specific size is used. That is, the starch in component (C) contains 3% to 45% by mass of low molecular weight starch in the component (C) using starch having an amylose content of 5% by mass or more as a raw material.
• the molecular weight is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less.
• the lower limit of the peak molecular weight of the low molecular weight starch is, for example, 3 ⁇ 10 3 or more, preferably 8 ⁇ 10 3 or more, from the viewpoint of improving the water retention of food.
• the upper limit of the peak molecular weight of the low molecular weight starch is 5 ⁇ 10 4 or less, preferably 3 ⁇ 10 4 or less, from the viewpoint of improving the balance between the water retention of food and the dispersibility of the composition. More preferably, it is 1.5 ⁇ 10 4 or less.
• disassembly it describes in the term of an Example.
• the content of the low molecular weight starch in the component (C) is, for example, 3% by mass or more and 8% by mass or more with respect to the entire component (C). Preferably, it is more preferable to set it as 13 mass% or more.
• the upper limit of the content of the low molecular weight starch in the 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 the water retention of food and the dispersibility of the composition. It is preferable that it is 35 mass% or less, More preferably, it is 25 mass% or less.
• 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 further preferably 50% by mass or more.
• High-amylose corn starch, corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, and these raw materials One, two or more selected from the group consisting of processed starches processed mechanically, physically or enzymatically can be used. From the viewpoint of improving the balance between the water retention of food and the dispersibility of the composition, it is preferable to use one or more selected from high amylose corn starch, corn starch and tapioca starch, and high amylose corn starch is used. Is more preferable. A high amylose corn starch having an amylose content of 40% by mass or more is available.
• the component (C) is configured such that the degree of cold water swelling and the particle size satisfy specific conditions.
• the cold water swelling degree of the component (C) is, for example, 7 or more, preferably 7.5 or more, and more preferably 8 or more.
• the cold water swelling degree of the component (C) is, for example, 20 or less, and preferably 17 or less.
• the cold water swelling degree of a component (C) is measured with the following method. (1) The sample is heated and dried at 125 ° C.
• the content of particles on the sieve having a sieve opening of 0.5 mm according to JIS-Z8801-1 standard is based on the whole component (C) It is 50 mass% or less, Preferably it is 30 mass% or less, More preferably, it is 10 mass% or less, More preferably, it is 0 mass%.
• the content of the particles on the sieve having a mesh size of 0.075 mm in the JIS-Z8801-1 standard sieve is based on the whole component (C) from the viewpoint of suppressing stringing of food. It is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and further preferably 80% by mass or more. From the same viewpoint, the content of the particles on the sieve having a sieve opening of 0.075 mm is 100% by mass or less, preferably 90% by mass or less, based on the whole component (C).
• the content of the particles under the sieve having a mesh size of 0.25 mm in the sieve of JIS-Z8801-1 standard is based on the whole component (C) from the viewpoint of suppressing stringing of food.
• it is preferably 70% by mass or more, more preferably 80% by mass or more, further preferably 90% by mass or more, and still more preferably 100% by mass.
• starches can be used as starch components other than the said low molecular weight starch in a component (C).
• starches that are generally marketed according to their use, such as starch for foods are not limited.
• Starches such as corn starch, potato starch, tapioca starch, and wheat starch; and these starches
• One or more types can be selected as appropriate from processed starches processed chemically, physically or enzymatically.
• it contains one or two starches selected from the group consisting of corn starch and processed starch thereof.
• components other than starch can also be mix
• components other than starch include sugars such as sugar (excluding polysaccharides); fats and oils; pigments; emulsifiers; and insoluble salts such as calcium carbonate and calcium sulfate.
• the manufacturing method of a component (C) includes the following processes, for example.
• Step of preparing low molecular weight starch A step of obtaining a low molecular weight starch having a peak molecular weight of 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less by subjecting starch having an amylose content of 5 mass% or more to low molecular weight.
• (Granulation step) Raw material containing 3% to 45% by weight of low molecular weight starch, and the total amount of starch other than low molecular weight starch and low molecular weight starch is 75% by weight And granulating.
• the low molecular weight starch preparation step is a step of decomposing starch having an amylose content of 5% by mass or more into a low molecular weight starch.
• the term “decomposition” as used herein refers to decomposition accompanied by a reduction in the molecular weight of starch. Examples of typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of the decomposition reaction.
• the granulation process can use the general method currently used for the heat gelatinization of starch.
• a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known.
• the component (C) that satisfies the above-mentioned specific condition for the degree of cold water swelling From the viewpoint of more reliably obtaining heat, gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
• an extrusion granulator such as an extruder, at least the vicinity of the surface of the particle of component (C) is gelatinized and a granular material having a moderately low density is obtained.
• the component (C) that can be increased can be obtained more stably.
• the extruder treatment usually, after adding water to the raw material containing starch and adjusting the water content to about 10 to 60% by mass, for example, barrel temperature 30 to 200 ° C., outlet temperature 80 to 180 ° C., screw rotation speed 100 to Heat expansion is performed under conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.
• the component (C) in which the degree of cold water swelling satisfies a specific condition can be obtained by the step of ⁇ -treating the specific raw material. Moreover, it is good to grind
• the component (C) obtained as described above is a granular material containing a low molecular weight starch, and the starch content, the degree of cold water swelling, the particle size, and the peak molecular weight of the low molecular weight starch are all specified conditions. Therefore, when component (C) is added to the composition containing component (A) and component (B), the balance between water retention and food stringing suppression for foods such as seasoned products is further improved. Can be made.
• the content of the component (C) in the composition is preferably 10% by mass or more, more preferably 14% by mass or more, further preferably from the viewpoint of improving the dispersibility of the composition. 18% by mass or more. From the viewpoint of further improving the balance between water retention and stringing suppression, the content of the component (C) in the composition is preferably 65% by mass or less, more preferably 50% by mass with respect to the entire composition. Hereinafter, it is more preferably 44% by mass or less.
• Components other than components (A) to (C) can be used in the composition as long as the effects of the present invention are not impaired.
• 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; sugar, salt, acidulant, etc.
• examples include taste adjusting materials; antioxidants such as vitamin C; and preservatives such as pH adjusters.
• the manufacturing method of a composition includes the process of mixing the component (A) and component (B) which were mentioned above. And the compounding quantity of a component (A) in the process to mix is 5 mass% or more and 70 mass% or less with respect to the whole composition, and the compounding quantity of a component (B) is 10 mass% or more with respect to the whole composition. It is 40 mass% or less.
• the method for producing the composition may further include a step of mixing the above-described component (C) in an amount of 10% by mass to 65% by mass with respect to the entire composition.
• the step of mixing the component (C) may be in the step of mixing the component (A) and the component (B), or the step of mixing the component (A) and the component (B). May be a separate step.
• composition obtained in this embodiment contains specific amounts of components (A) and (B), it is possible to effectively suppress stringing of food while ensuring water retention of the food.
• the food to which the composition is blended will be described more specifically.
• a seasoning is mentioned as a specific example of the foodstuff with which a composition is mix
• the seasoning is specifically a food obtained by mixing ingredients and seasonings, and preferably is a food that is eaten without being cooked after mixing ingredients and seasonings.
• a dressing garment in which the composition and the seasoning are mixed may be prepared, and further mixed with ingredients to produce a dressing.
• ingredients include fish products such as tuna, shrimp, squid, octopus, shellfish; vegetables such as onions, leeks, cucumbers, tomatoes, radishes, potatoes; melons, strawberries, tangerines, kiwifruit, peaches, pineapples, mangoes, Fruits such as bananas; pickles of vegetables such as pickles and pickled plums; dairy products such as fresh cream and yogurt; eggs and the like.
• seasonings include mayonnaise; salt; soy sauce; miso; sweeteners such as sugar, aspartame, sucralose; vinegar; mirin; spices such as pepper, wasabi and pepper.
• salads such as tuna mayonnaise salad, onion mayonnaise salad, egg salad, potato salad, fruit salad; dressing with ingredients such as tartar sauce; dressing with wasabi; Garnished with plum meat;
• the seasoning may be eaten alone or may be an ingredient in other foods.
• the foodstuff may have a part which consists of a seasoning and another part.
• cooked foods are processed rice foods such as rice balls, sushi; noodles such as buckwheat, udon, kishimen, cold wheat, somen, ramen, chilled Chinese, pasta; bakery foods such as sandwiches, prepared bread, pizza, crepes, pancakes, etc.
• these food ingredients and fillings may be used.
• the seasoned product includes, for example, a step of obtaining a composition containing components (A) and (B) by the above-described method for producing a composition, and a step of mixing the ingredients and the composition.
• the blending amount of the composition is preferably 0.2 parts by mass or more, more preferably 0 with respect to 100 parts by mass of the total amount of ingredients and seasonings, from the viewpoint of improving the water retention of the seasoned product. .5 parts by mass or more.
• the blending amount of the composition is preferably 10 parts by mass or less, and more preferably 5 parts by mass or less, with respect to 100 parts by mass of the total amount of ingredients and seasonings. Moreover, from the viewpoint of increasing the balance between the water retention and the taste of the seasoned product, in the mixing step, the amount of the composition is preferably 0.5 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the food.
• a dressed product can be obtained by the following production method. That is, the method for manufacturing a seasoned product may include a step of mixing the component (A), the component (B), and the foodstuff.
• the blending amount of the component (A) is preferably 13 parts by mass or more, more preferably 30 parts by mass or more with respect to 100 parts by mass of the component (B), from the viewpoint of suppressing the stringing of the dressed product. More preferably, it is 50 parts by mass or more, and still more preferably 65 parts by mass or more. From the viewpoint of improving water retention, the amount of 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 component (B).
• the total amount of the component (A) and the component (B) is 100 mass of the total amount of the ingredients and the seasonings from the viewpoint of improving the water retention of the blended product and suppressing stringing.
• the amount is preferably 0.2 parts by mass or more, more preferably 0.5 parts by mass or more with respect to parts.
• the total amount of the component (A) and the component (B) is preferably 10 parts by mass or less, more preferably 100 parts by mass or less, more preferably 100 parts by mass of the total amount of ingredients and seasonings. Is 5 parts by mass or less.
• the method for producing a food product includes a step of adding the seasoned product obtained by the production method described above to the food product.
• the food to be obtained include the aforementioned cooked rice processed food, noodles, and bakery food.
• the ingredients (A) and (B) are blended in specific amounts in the seasoning, so the water retention of the seasoning is excellent and the stringing of the seasoning is suppressed. be able to.
• stringing when eating a seasoning is suppressed while suppressing moisture contained in the seasoning from being transferred to a packaging material such as a plastic film or other food. It is also possible.
• the suppression method of the stringing of the thing containing a component (B) adds 13 to 700 mass parts of components (A) with respect to 100 mass parts of components (B), for example. including.
• Pregelatinized cross-linked potato starch “Bakeup B- ⁇ ”, viscosity 4170 mPa ⁇ s, pregelatinized corn starch manufactured by J-Oil Mills Co., Ltd .: Starch pregelatinized etherified cross-linked waxy corn starch produced by the method of Production Example 1 described below: “Gercol G- ⁇ ”, ⁇ -acetylated cross-linked tapioca starch manufactured by J-Oil Mills Co., Ltd .: “Gercol GT- ⁇ ”, ⁇ -etherified cross-linked tapioca starch manufactured by J-Oil Mills Co., Ltd .: “Ultra Sparse 2000” ”, ⁇ -crosslinked tapioca starch produced by Ingledion Co., Ltd .: ⁇ -phosphorylated cross-linked tapioca starch produced by the method of Production Example 4 described later, viscosity 20 mPa ⁇ s Guar gum: “Bakeup B- ⁇ ”, viscosity 41
• xanthan gum “Xanthan FJ”, Maruzen Pharmaceutical Co., Ltd. dextrin: “FZ-100”, J-Oil Mills Co., Ltd.
• the peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, deaerator SD-8022).
• the sample was pulverized, and the fraction under a sieve having a mesh size of 0.15 mm was collected using a JIS-Z8801-1 standard sieve. This collected fraction was suspended in the mobile phase to 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve.
• Raw material supply 450 g / min water: 17% by mass
• Barrel temperature 50 ° C, 70 ° C and 100 ° C from raw material inlet to outlet Outlet temperature: 100-110 ° C
• Screw rotation speed 250rpm
• the pregelatinized product thus obtained by the extruder treatment was dried at 110 ° C., and the water content was adjusted to 10% by mass.
• the dried pregelatinized product was pulverized with a table cutter pulverizer and then sieved with a JIS-Z8801-1 standard sieve.
• the sieved pregelatinized product was mixed at the following blending ratio to prepare a granular product 1.
• Manufacture example 3 Manufacture of the granular material 2
• the granulated material 2 was obtained with the same manufacturing method as the manufacture example 2 except having mixed the sieved pregelatinized processed material with the following mixture ratios.
• Production Example 4 Production of pregelatinized phosphate cross-linked tapioca starch 300 g of water was added to 20 g of phosphoric acid cross-linked tapioca starch (“Actobody TP-4”, manufactured by J-Oil Mills Co., Ltd.) and stirred to prepare a slurry. 2. Above 1. The slurry was heated and boiled until 30 g of water evaporated to obtain a paste. 3. 2. Was applied to a hot plate heated to 200 ° C. and heated until a film was formed. 4). 3. above. The film was peeled off with a spatula and collected, and placed in a thermostatic bath set at 40 ° C. for 18 hours and dried. 5. 4. above.
• the dried film was pulverized with a desktop pulverizer, and the fraction under the sieve passed through a sieve with a mesh size of 0.25 mm according to JIS-Z8801-1 was collected to obtain a pregelatinized phosphoric acid crosslinked starch.
• Example 1 shows the composition of the composition used for the onion mayonnaise and the evaluation results of the onion mayonnaise.
• Table 2 shows the composition of the composition used for tuna mayonnaise and the evaluation results of tuna mayonnaise.
• the unit “%” of the blending amount of the raw materials is “mass%”.
• tuna mayonnaise was prepared after storage at 4 ° C. for 16 hours. Evaluation criteria will be described later.
• Example 1 As a result of eating the onion mayonnaise dressed in Examples 1 and 2, both were smooth without any unnatural stringing. Especially, Example 1 was a preferable food texture. On the other hand, the onion mayonnaise in each comparative example had a strong stringiness and an unfit appearance.
• the tuna mayonnaise of each example had no watering or weakness and was well retained. Moreover, as a result of eating, all were favorable textures. Among them, Examples 4, 5, 6, and 8 had a preferable appearance without stringing. On the other hand, the tuna mayonnaise of Comparative Example 5 was strong in stringing and had an unsuitable appearance. In addition, the tuna mayonnaise of Comparative Example 6 had a particularly strong appearance of stringing and insufficient water retention, so that it had an unsuitable appearance.
• Example 10 In Example 10, as will be described later, the ingredients constituting the composition of Example 4 were separately mixed with ingredients to prepare onion mayonnaise. Further, according to the method for preparing tuna mayonnaise, the tuna mayonnaise was prepared and evaluated. Table 3 shows the evaluation results of tuna mayonnaise.
• Example 10 had no stringing and good water retention. As a result of eating the tuna mayonnaise of Example 10, a slight stickiness was felt compared to Example 4, but the texture was smooth and preferred.
• tuna mayo sandwich production 1. 30 g of tuna mayonnaise in Example 4 was spread evenly on a commercial bread (for ultra-ripened sandwiches, manufactured by Shikishima Bread Co., Ltd.). 2. Above 1. A tuna mayo sandwich was prepared by placing bread on the top.

Landscapes

• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Dispersion Chemistry (AREA)
• Grain Derivatives (AREA)
• Jellies, Jams, And Syrups (AREA)
• General Preparation And Processing Of Foods (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Noodles (AREA)
• Cereal-Derived Products (AREA)

Priority Applications (5)

Applications Claiming Priority (2)

Publications (1)

Family

ID=68295109

Family Applications (1)

Country Status (7)

Citations (11)

Family Cites Families (10)

• 2019
  • 2019-02-13 SG SG11202010453SA patent/SG11202010453SA/en unknown
  • 2019-02-13 CN CN201980026012.2A patent/CN112040789A/zh active Pending
  • 2019-02-13 KR KR1020207030038A patent/KR20210004999A/ko not_active Application Discontinuation
  • 2019-02-13 WO PCT/JP2019/005012 patent/WO2019207907A1/ja active Application Filing
  • 2019-02-13 JP JP2020516047A patent/JP7312744B2/ja active Active
  • 2019-02-18 TW TW108105323A patent/TWI786268B/zh active
• 2020
  • 2020-10-22 PH PH12020551757A patent/PH12020551757A1/en unknown

Patent Citations (11)

Also Published As

Similar Documents

Legal Events