WO2021065930A1

WO2021065930A1 - Composition

Info

Publication number: WO2021065930A1
Application number: PCT/JP2020/036972
Authority: WO
Inventors: 智貴堀金; 海山縣; 采香佐藤; 淳平窪田; 三四郎齋藤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2019-09-30
Filing date: 2020-09-29
Publication date: 2021-04-08
Also published as: CN114513970A; TW202126183A; JPWO2021065930A1

Abstract

This composition contains a component (a) and a component (b), the component (a) being a low molecular weight starch having an amylose content of 5% by mass or more, the component (b) being an emulsifier. The peak molecular weight of the component (a) is 3 × 10³ to 5 × 10⁴. The component (a) content in the composition is 3 to 45% by mass relative to the total composition. The total starch content in the composition is 75 to 99.5% by mass relative to the total composition. The component (b) content in the composition is 0.5 to 11% by mass relative to the total composition. The free enthalpy of an amylose-lipid composite per dry starch weight in the composition measured by differential scanning calorimetry is 0.9 J/g or more. The composition has a degree of swelling in cold water at 25°C of 5-20.

Description

Composition

The present invention relates to a composition, and more specifically to a food composition.

As a food material using starch, there are those described in Patent Documents 1 and 2.
Patent Document 1 (Japanese Unexamined Patent Publication No. 2006-265490) describes unprocessed pregelatinized starch having an amylose content of 25% by weight or more and a particle size of 250 μm or more, or a fibrous or pulpy feeling containing the pregelatinized starch as a main component. It is described that there is a non-chemical pregelatinized starch, and that the pregelatinized starch is prepared by gelatinization with a drum dryer, drying, and crushing.
In Patent Document 2 (Japanese Unexamined Patent Publication No. 8-9871), potato starch and high amylose starch or starch having a high amylose content are pregelatinized together with an emulsifier to have both water retention and oil retention, and further have water retention and oil retention of 100 ° C or lower. Describes techniques for starch-derived food materials that are heated in to form elastic gels.

Japanese Unexamined Patent Publication No. 2006-265490 Japanese Unexamined Patent Publication No. 8-9871

The present invention provides a composition that, when used in foods, retains water and oil at the same time and is excellent in improving texture.

According to the present invention, the following compositions and methods for producing the same, food quality improving agents, food manufacturing methods, and food quality improving methods are provided.

[1] The following components (a) and (b):
(A) Low molecular weight starch of starch having an amylose content of 5% by mass or more,
(B) A composition containing an emulsifier.
The peak molecular weight of the component (a) is 3 × 10 ³ or more and 5 × 10 ⁴ or less.
The content of the component (a) in the composition is 3% by mass or more and 45% by mass or less with respect to the entire composition.
The total content of starch in the composition is 75% by mass or more and 99.5% by mass or less with respect to the entire composition.
The content of the component (b) in the composition is 0.5% by mass or more and 11% by mass or less with respect to the entire composition.
The amylose-lipid complex free enthalpy per starch dry mass of the composition as measured by differential scanning calorimetry is 0.9 J / g or more.
A composition having a cold water swelling degree of 5 or more and 20 or less at 25 ° C. of the composition.
[2] The composition according to [1], wherein the soluble fraction of the composition at 25 ° C. is 0.5% by mass or more and 14% by mass or less.
[3] The composition according to [1] or [2], wherein the component (b) is a nonionic surfactant.
[4] The content of the sieve fraction of a sieve having a mesh size of 1.4 mm in the composition is 0% by mass or more and less than 10% by mass, and the bulk specific gravity measured according to JIS K-6720 is 0. The composition according to any one of [1] to [3], which is 25 g / mL or more and 0.7 g / mL or less.
[5] A food quality improver containing the composition according to any one of [1] to [4].
[6] The food is a paste food or a spicy food,
The quality improving agent according to [5], wherein the component (b) is at least one selected from the group consisting of monoglycerin fatty acid ester and sucrose fatty acid ester.
[7] The food is a paste food or a spicy food,
The quality improver according to [5] or [6], wherein the amylose-lipid complex free enthalpy is 1 J / g or more.
[8] The quality improver according to any one of [5] to [7], wherein the food is one selected from the group consisting of livestock meat paste foods, livestock meat-like paste foods, fillings and wasabi paste.
[9] A quality improver used for batter of fried foods or fried foods.
The quality improver according to [5], wherein the component (b) is a monoglycerin fatty acid ester.
[10] A quality improver used for batter of fried foods or fried foods.
The quality improver according to [5] or [9], wherein the amylose-lipid complex free enthalpy is 1.8 J / g or more.
[11] The food is a food or pasta sauce used as roux.
The quality improving agent according to [5], wherein the component (b) is at least one selected from the group consisting of monoglycerin fatty acid ester and sucrose fatty acid ester.
[12] A method for producing a food product, which comprises a step of adding the quality improving agent according to any one of [5] to [11] to the food product.
[13] A method for improving the quality of food, which comprises adding the quality improving agent according to any one of [5] to [11] to the food.
[14] The method for producing a composition according to any one of [1] to [4].
The step of preparing the component (a) and
A step of pregelatinizing a raw material containing the components (a) and (b), and
Including
The content of the component (a) in the raw material is 3% by mass or more and 45% by mass with respect to the entire raw material.
The total amount of starch contained in the raw material is 75% by mass or more and 99.5% by mass or less with respect to the whole raw material.
A method for producing a composition, wherein the content of the component (b) in the raw material is 0.5% by mass or more and 11% by mass or less with respect to the entire raw material.

According to the present invention, it is possible to provide a composition that retains water and oil at the same time and has an excellent texture when used in foods.

Hereinafter, embodiments of the present invention will be described. Unless otherwise specified, "-" in the numerical range represents the following from the above, and includes all the numerical values at both ends. Further, in the present embodiment, the composition may contain each component alone or in combination of two or more.

(Composition)
In this embodiment, the composition comprises the following components (a) and (b).
(A) Low molecular weight starch of starch having an amylose content of 5% by mass or more (b) The peak molecular weight of the emulsifier component (a) is 3 × 10 ³ or more and 5 × 10 ⁴ or less. The content of the component (a) in the composition is 3% by mass or more and 45% by mass or less with respect to the entire composition. The total content of starch in the composition is 75% by mass or more and 99.5% by mass or less with respect to the entire composition. The content of the component (b) in the composition is 0.5% by mass or more and 11% by mass or less with respect to the entire composition. The amylose-lipid complex free enthalpy per dry mass of starch of the composition, as measured by differential scanning calorimetry, is 0.9 J / g or more. The cold water swelling degree of the composition at 25 ° C. is 5 or more and 20 or less.

In the present embodiment, the composition contains components (a) and (b), the peak molecular weight of the component (a), the contents of the components (a) and (b) in the composition, and the starch in the composition. The total content is in a specific range, and the cold water swelling degree of the composition and the amylose-lipid complex free enthalpy are in a specific range. Thereby, the composition in the present embodiment can be suitably used as a food quality improving agent, and for example, the texture can be preferably improved.
Further, by using the composition in the present embodiment, for example, it is possible to enhance the flavor of food, and for example, it is also possible to improve the balance of the effects of suppressing water separation, improving texture and enhancing flavor. It becomes. Further, by using the composition in the present embodiment, for example, it is possible to improve the texture of the food after storage, and more specifically, after frozen storage, refrigerated storage, normal temperature storage or warm storage. It is also possible to improve the texture of food.

Hereinafter, first, the components contained in the composition will be described.
The composition contains starch, and more specifically, starch includes component (a) and starch other than component (a).
The total content of starch in the composition is 75% by mass or more, preferably 80% by mass or more, and more preferably 85% by mass with respect to the entire composition from the viewpoint of improving the oil retention rate at the time of water absorption and improving the texture. % Or more, more preferably 88% by mass or more, and even more preferably 90% by mass or more.
Further, from the viewpoint of improving the oil retention rate at the time of water absorption and improving the texture, the total content of starch in the composition is 99.5% by mass or less, preferably 99.4% by mass or less, based on the entire composition. , More preferably 99.2% by mass or less, and may be, for example, 99.0% by mass or less or 98.5% by mass or less.
Here, the oil retention rate at the time of water absorption is a ratio at which starch absorbs water and retains the oil without releasing it. Conventional starch having water absorption (for example, starch subjected to drum dry pregelatinization treatment only) releases oil when it absorbs water, so that the oil retention rate at the time of water absorption is low, whereas the composition of the present embodiment has this. It has a high oil retention rate during water absorption, that is, it is excellent in retaining water and oil at the same time. It is also possible to increase the oil retention rate during water absorption by setting the amylose-lipid complex free enthalpy per dry mass of starch within a specific range.

The method for measuring the oil retention rate of the composition during water absorption and the free enthalpy of the amylose-lipid complex will be described later in the section of Examples.

(Component (a))
The component (a) is a low-molecular-weight starch of starch having an amylose content of 5% by mass or more. Further, the component (a) is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch and enzyme-treated starch from the viewpoint of excellent production stability, and more preferably. It is an acid-treated starch. Specific examples of the method for producing the component (a) will be described later.

The raw material starch of the component (a) may be starch having an amylose content of 5% by mass or more, and for example, starch having an amylose content of 5% by mass or more derived from various kinds can be selected and used from starch for foods.
For example, as raw material starch, corn starch such as high amylose corn starch, corn starch, etc .; tapioca starch; sweet potato starch; horse bell starch; wheat starch, high amylose wheat starch; rice starch; and these raw materials are chemically, physically or enzymatically. One or more selected from the group consisting of processed starch processed into the above can be used.
From the viewpoint of improving the oil retention rate and texture during water absorption, the raw material starch of the component (a) is one or more selected from high amylose cornstarch, cornstarch and tapioca starch, and more preferably high amylose cornstarch. Is. As the high amylose cornstarch, for example, one having an amylose content of 40% by mass or more is available. Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.

The amylose content of the component (a) in the raw material starch is 5% by mass or more, more preferably 12% by mass or more, still more preferably 22% by mass or more, from the viewpoint of improving the oil retention rate at the time of water absorption and improving the texture. It is even more preferably 40% by mass or more, even more preferably 45% by mass or more, still more preferably 55% by mass or more, and particularly preferably 65% by mass or more. Further, there is no limitation on the upper limit of the amylose content in the raw material starch of the component (a), which is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

^{The peak molecular weight of the component (a) is 3 × 10 3} or more, preferably 8 × 10 ³ or more, from the viewpoint of improving the oil retention rate at the time of water absorption and improving the texture.
From the same viewpoint, the peak molecular weight of the low molecular weight starch is at 5 × 10 ⁴ or less, preferably 3 × 10 ⁴ or less, more preferably 1.5 × 10 ⁴ or less. The method for measuring the peak molecular weight of the component (a) will be described in the section of Examples.

(Starch other than component (a))
The starch other than the component (a) is, for example, starch for foods, and various-derived starches can be used. The origin of starch includes plants such as corn, potato, cassava, wheat and rice.
Further, as starch other than the component (a), starches such as corn starch, horse bell starch, tapioca starch, wheat starch, rice starch (unmodified starch); and these starches were chemically, physically or enzymatically processed. One or more types can be appropriately selected from processed starch and the like.
From the viewpoint of improving the oil retention rate during water absorption and improving the texture, the starch other than the component (a) is preferably one or more selected from the group consisting of corn starch, tapioca starch and rice starch, and more. It is preferably one or more selected from the group consisting of corn starch and tapioca starch, and more preferably corn starch.
The content of starch other than the component (a) in the composition is specifically the balance obtained by removing the content of the component (a) from the total content of starch in the composition.

(Component (b))
Ingredient (b) is an emulsifier. Examples of the emulsifier include food emulsifiers.
As emulsifiers, sucrose fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, acetate monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, polysorbate, sorbitan fatty acid ester, etc. Nonion surfactant;
Anionic surfactants such as diacetyl tartrate monoglyceride; and amphoteric surfactants such as lecithin.
From the viewpoint of improving the oil retention rate during water absorption and improving the texture, the component (b) is preferably a nonionic surfactant, and more preferably one or more selected from sucrose fatty acid ester and monoglycerin fatty acid ester.

Among the nonionic surfactants, examples of the sucrose fatty acid ester include an ester of sucrose and a fatty acid having 10 or more and 24 or less carbon atoms, and more specifically, a sucrose stearic acid ester, a sucrose palmitate, and the like. Examples thereof include sucrose myristic acid ester, sucrose oleic acid ester, sucrose bechenic acid ester, and sucrose erucic acid ester.
The number of carbon atoms of the fatty acid in the sucrose fatty acid ester is not limited, but is, for example, 10 or more, preferably 12 or more, more preferably 14 or more, and further preferably 16 or more.
Further, although there is no limitation, the carbon number of the fatty acid in the sucrose fatty acid ester is, for example, 24 or less, preferably 22 or less, more preferably 20 or less, and further preferably 18 or less.

The fatty acid in the sucrose fatty acid ester is preferably a saturated fatty acid or a monounsaturated fatty acid, and more preferably a saturated fatty acid, from the viewpoint of improving the oil retention rate during water absorption.
The sucrose fatty acid ester may contain any of the fatty acids mono, di, tri and polyester.
The HLB of the sucrose fatty acid ester is preferably 0 or more, more preferably 0.5 or more, still more preferably 4 or more, still more preferably 8 or more, from the viewpoint of improving the oil retention rate during water absorption.
From the same viewpoint, the HLB of the sucrose fatty acid ester is preferably 18 or less, more preferably 17 or less.

Examples of the monoglycerin fatty acid ester include an ester of glycerin and a fatty acid having 6 to 24 carbon atoms, and more specifically, a glycerin monocapric acid ester, a glycerin monopalmitic acid ester, a glycerin monostearic acid ester, and a glycerin mono. Bechenic acid ester can be mentioned.
The carbon number of the fatty acid in the monoglycerin fatty acid ester is, for example, 6 or more, preferably 10 or more, and more preferably 14 or more from the viewpoint of improving the oil retention rate at the time of water absorption and improving the texture.
From the same viewpoint, the number of carbon atoms of the fatty acid in the monoglycerin fatty acid ester is, for example, 24 or less, preferably 22 or less, and more preferably 20 or less.
From the same viewpoint, the fatty acid in the monoglycerin fatty acid ester is preferably a saturated fatty acid or a monounsaturated fatty acid, and more preferably a saturated fatty acid.
From the same viewpoint, the HLB of the monoglycerin fatty acid ester is preferably 0 or more, and more preferably 1 or more.
From the viewpoint of improving the oil retention rate during water absorption, the HLB of the monoglycerin fatty acid ester is preferably 16 or less, more preferably 9 or less, and further preferably 6 or less.

The content of the component (b) in the composition is 0.5% by mass or more, preferably 0.6% by mass or more, and more preferably 0. It is 9% by mass or more.
From the same viewpoint, the content of the component (b) in the composition is 11% by mass or less, preferably 9% by mass or less, and more preferably 6% by mass or less.

The composition may contain a starch containing the component (a) and a component other than the component (b), or may be composed of a starch containing the component (a) and the component (b).
Examples of components other than starch and component (b) include insoluble salts such as calcium carbonate and calcium sulfate. By adding the insoluble salt, it is possible to further stabilize the bubble structure of the composition and improve the production stability.

Next, the characteristics of the composition will be described.
(Amylose-lipid complex free enthalpy)
The amylose-lipid complex free enthalpy is an endothermic peak that occurs when the complex of amylose and lipid components melts. The amylose-lipid complex free enthalpy is an index that reflects the amount of starch and component (b) complexed in the composition, and the larger this value is, the larger the amount of complex formed. Specific examples of the lipid component include a lipophilic group (for example, a lipid portion) in the component (b).
The present inventors have newly found that amylose-lipid complex free enthalpy is effective as an index that the composition can retain water and oil at the same time and improve texture.
The amylose-lipid complex free enthalpy per dry mass of starch is 0.9 J / g or more, preferably 1.0 J / g or more, more preferably 1.2 J / g or more, and further, from the viewpoint of improving texture. It is preferably 1.6 J / g or more, even more preferably 1.8 J / g or more, and even more preferably 1.9 J / g or more.
From the viewpoint of improving the texture, the amylose-lipid complex free enthalpy is preferably 10 J / g or less, more preferably 9 J / g or less, and further preferably 8 J / g or less.
The amylose-lipid complex free enthalpy of the composition is measured by differential scanning calorimetry. The specific measurement method will be described later in the section of Examples.

(Cold water swelling degree)
The degree of swelling of the composition in cold water at 25 ° C. is 5 or more, preferably 5.5 or more, more preferably 6 or more, and further preferably 6.5 or more, from the viewpoint of improving the texture.
From the same viewpoint, the cold water swelling degree of the composition at 25 ° C. is 20 or less, preferably 17 or less, more preferably 15 or less, still more preferably 12 or less, still more preferably 10 or less. Is.
Here, the method for measuring the cold water swelling degree of the composition will be described later in the section of Examples.

(Soluble fraction)
The soluble fraction of the composition at 25 ° C. is preferably 0.5% by mass or more, more preferably 0.9% by mass, based on the entire composition, from the viewpoint of improving the oil retention rate at the time of water absorption and improving the texture. % Or more, more preferably 1.5% by mass or more.
From the viewpoint of improving the oil retention rate during water absorption and improving the texture, the soluble fraction of the composition at 25 ° C. is, for example, 18% by mass or less, preferably 14% by mass or less, and further, with respect to the entire composition. It is preferably 12% by mass or less.
Here, the soluble fraction is an index indicating the stickiness (stickiness) of the composition. The method for measuring the soluble fraction will be described later in the section of Examples.

(Shape, particle size)
The shape of the composition is, for example, a powdery granular material. Here, the powdery granular material includes at least one of the powdery material and the granular material, and may include both the powdery material and the granular material.

The particle size of the composition can be adjusted based on, for example, the form and size of the food and drink in which the composition is mixed.
From the viewpoint of improving the texture, the content of the subsieving fraction of the sieve having a mesh size of 3.35 mm in the composition is preferably 40% by mass or more, more preferably 45% by mass or more, based on the entire composition. , More preferably 48% by mass or more.
From the same viewpoint, the content of the subsieving fraction of the sieve having a mesh size of 3.35 mm in the composition is 100% by mass or less, and may be 90% by mass or less, for example, with respect to the entire composition.

Further, from the viewpoint of improving the texture, it is preferable to reduce the content of the sieve fraction of the sieve having a mesh size of 1.4 mm in the composition. Specifically, the content of the sieve fraction of the sieve having a mesh size of 1.4 mm in the composition is, for example, 0% by mass or more, for example, 0.1% by mass or more, and is preferable. Is less than 10% by mass, more preferably 8% by mass or less.

From the viewpoint of further improving the juiciness of the food, the content of the subsieving fraction of the sieve having a mesh size of 0.15 mm in the composition is preferably 5% by mass or more with respect to the entire composition, and more. It is preferably 10% by mass or more, further preferably 15% by mass or more, still more preferably 20% by mass or more, and preferably 95% by mass or less, more preferably 80% by mass or less, still more preferably 65% by mass. % Or less.
Here, as the sieve used for measuring the particle size of the composition, specifically, a sieve having each opening according to the JIS-Z8801-1 standard can be used.

(Bulk specific gravity)
From the viewpoint of increasing the oil retention rate during water absorption, the bulk specific gravity of the composition measured according to JIS K-6720 is, for example, 0.15 g / mL or more, preferably 0.25 g / mL or more, and more preferably 0.30 g. It is / mL or more, and is, for example, 0.8 g / mL or less, preferably 0.7 g / mL or less, and more preferably 0.65 g / mL or less.

Here, the bulk specific gravity of the composition is measured according to JIS K-6720. The specific measurement method will be described later in the section of Examples.

Further, from the viewpoint of making the texture required for food preferable, the content of the sieve fraction of the sieve having a mesh size of 1.4 mm in the composition is, for example, less than 90% by mass, preferably 0% by mass. It is more than 10% by mass and the bulk specific gravity measured according to JIS K-6720 is preferably 0.25 g / mL or more and 0.7 g / mL or less.

(Water absorption rate)
The water absorption rate of the composition at 25 ° C. is preferably 500% or more, more preferably 530% or more, from the viewpoint of improving the oil retention rate at the time of water absorption.
From the same viewpoint, the water absorption rate of the composition at 25 ° C. is preferably 1050% or less, more preferably 900% or less, still more preferably 800% or less.
The method for measuring the water absorption rate of the composition will be described later in the section of Examples.

(Oil retention rate during water absorption)
The oil retention rate of the composition at 25 ° C. at 25 ° C. is preferably 175% or more, more preferably 180% or more, still more preferably 200% or more.
The oil retention rate of the composition at 25 ° C. during water absorption is preferably 270% or less, more preferably 260% or less.
Furthermore, the oil retention rate of the composition at 25 ° C. during water absorption is preferably 400% or less, and more preferably 350% or less.

(Manufacturing method of composition)
In the present embodiment, in order to obtain a composition in which the cold water swelling degree and the amylose-lipid complex free enthalpy are in specific ranges, for example, the combination of the components (a) and (b) and the amount of each component are appropriate. It is important to appropriately select the timing of the pregelatinization treatment and the timing of coexistence of the components (a) and (b).
More specifically, the method for producing the composition includes, for example, a step of preparing the component (a) and a step of pregelatinizing the raw materials containing the components (a) and (b), and the raw material contains. The content of the component (a) is 3% by mass or more and 45% by mass or less with respect to the whole raw material, and the total amount of starch contained in the raw material is 75% by mass or more and 99.5% by mass or less with respect to the whole raw material. The content of the component (b) in the raw material is 0.5% by mass or more and 11% by mass or less with respect to the whole raw material.
By adjusting the contents of the components (a) and (b) and the total amount of starch in the raw material, and by coexisting the starch containing the component (a) and the component (b) in the raw material and performing the pregelatinization treatment. , Cold water swelling degree and amylose-lipid complex free enthalpy can be stably obtained in a predetermined range.

First, the step of preparing the component (a) will be described.
The component (a) can be obtained, for example, by a production method including a step of decomposing starch having an amylose content of 5% by mass or more into low molecular weight starch. The decomposition referred to here refers to decomposition accompanied by a reduction in the molecular weight of starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Above all, from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction, the decomposition method is preferably acid treatment.

The conditions of acid treatment for obtaining acid-treated starch are not limited, and for example, the treatment can be carried out as follows.
First, starch and water having an amylose content of 5% by mass or more, which are raw materials, are added to the reactor, and then an acid is further added. Alternatively, acid water in which an inorganic acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.

Specific examples of the acid used for acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.

Regarding the acid treatment reaction conditions, for example, the inorganic acid concentration during the acid treatment is preferably 0.05 normality (N) or more and 4N or less, and more preferably 0.1N or more and 4N or less, from the viewpoint of stably obtaining the acid-treated starch. It is preferably 0.2N or more and 3N or less, more preferably. From the same viewpoint, the reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, further preferably 35 ° C. or higher and 65 ° C. or lower, and the reaction time is 0 from the same viewpoint. .5 hours or more and 120 hours or less is preferable, 1 hour or more and 72 hours or less is more preferable, and 1 hour or more and 48 hours or less is further preferable.

Next, a step of pregelatinizing the raw material containing the components (a) and (b) will be described.
For the pregelatinization treatment, a general method used for heat gelatinization of starch can be used. As a method of pregelatinization treatment, specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, a spray dryer, etc. is known, but in the present embodiment, the degree of swelling of cold water and the amylose-lipid composite are known. From the viewpoint of more reliably obtaining a composition in which the body-free enthalpy is in the above-mentioned range, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder treatment is more preferable.
In the case of extruder treatment, usually, after adding water to the raw material to adjust the water content to about 10 to 20% by mass, for example, the barrel temperature is 30 to 200 ° C., the outlet temperature is 80 to 180 ° C., and the screw rotation speed is 100 to 1,000 rpm. , Heat-swelling under the condition of heat treatment time of 5 to 60 seconds.
For example, a composition in which the cold water swelling degree and the amylose-lipid complex free enthalpy satisfy specific conditions by the step of heat gelatinizing a raw material containing starch other than the component (a) and the component (a) and the component (b). The product can be obtained as a granulated product.
Further, the granulated product obtained by heat gelatinization is pulverized, sieved, and appropriately adjusted in size, if necessary, to form a granular product, powder, or powder having a desired size as a composition. It is advisable to obtain a mixture of these.

(Food quality improver)
In the present embodiment, the food quality improving agent includes the above-mentioned composition. By using such a quality improver, for example, the texture of food can be preferably improved. More specifically, it is also possible to improve the texture of ingredients when a food containing a quality improving agent is used as a filling.
In addition, by using a quality improver, for example, the retention of water in food can be enhanced, and specifically, water separation can be suppressed and water transfer to other foods can be prevented. It will be possible.
Further, by using the quality improving agent, for example, it is possible to enhance the flavor of the food and improve the retention of the aroma component at the time of storing the food, for example, during freezing or refrigerating storage.

The quality improver contains the composition in an amount of preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, still more preferably 40% by mass or more. The upper limit of the content of the composition in the quality improver is 100% by mass, but it may be, for example, 95% by mass or less, or 90% by mass or less. Further, the content of the composition in the quality improver may be, for example, 80% by mass or less, for example, 70% by mass or less, or for example, 50% by mass or less.

In the present embodiment, the food quality improving agent may contain ingredients other than the above-mentioned compositions as long as the effects are not impaired. Specifically, starch (unprocessed starch and processed starch obtained by chemically, physically or enzymatically processing these) which is blended as an independent component in addition to the composition; flour such as wheat flour, rice flour and soybean flour. Proteins such as gluten; Eggs; Dairy products such as powdered milk and cheese; Sugars such as sugar and fructose; Thickening polysaccharides such as pectin, alginic acid and xanthan gum; Seasoning; emulsifiers other than component (b); fats and oils; pigments; fragrances; flavor powders such as matcha and cocoa.
When the quality improving agent contains a thickening polysaccharide such as xanthan gum, the content of the thickening polysaccharide in the quality improving agent is preferably 5% by mass or more, more preferably 10% by mass or more, and also. It is preferably 60% by mass or less, more preferably 50% by mass or less, still more preferably 30% by mass or less, and even more preferably 20% by mass or less.
Further, in the present embodiment, the quality improver is preferably a powder.

Examples of foods to which the quality improving agent is applied in the present embodiment include kneaded foods, seasonings, fried foods, fried foods, soup fillings, baked confectioneries, breads and the like. In addition, other specific examples of foods to which the quality improving agent is applied include foods used as roux such as curry and stew; pasta sauces such as minced meat sauce and carbonara sauce; and stewed ratatouille and the like.

Specific examples of paste foods include hamburgers, meatballs, nuggets, sausages, dumplings, dumplings, baozi and other meat paste foods; meat paste products in which the meat of the meat paste products is replaced with plant proteins; and fish balls, fish sausages, etc. Examples include fish paste foods.
Other specific examples of kneaded foods include kneaded foods derived from plant materials such as kneaded wasabi, kneaded mustard, kneaded plums, and kneaded sesame. The kneaded food derived from a plant material may be a kneaded tube product filled in a tube container.
Specific examples of the spicy sauce include salads such as potato salad and tuna salad; and fillings such as tuna mayonnaise.

The food to which the quality improver is applied may be provided as a food by itself, or as a part of the food, for example, as a filling such as a pie filling, a roux such as curry roux, or a source such as a pasta sauce. You may.

Specific examples of fried foods include fried chicken; fried chicken; fried chicken; chicken nuggets; cutlets such as pork cutlet and minced pork cutlet; croquette; fried shrimp; tempura; fritters; fried bread such as curry bread and donuts. .. Fried foods are preferably fried.
Fried foods preferably contain a bleeder in the garment.
In addition, the fried food preferably contains a batter and a bleeder in the clothing material, and at least one of the batter and the bleeder contains a quality improver. Also, both the batter and the bleeder may contain a quality improver.
Further, when the batter contains bread crumbs, the bread may be, for example, a crushed product of bread obtained by baking a dough containing a quality improver.
In addition, examples of fried foods include foods obtained by cooking the above fried foods by a (non-fried) manufacturing method other than oil syrup. Specific examples of cooking methods for fried foods include heating on an oiled frying pan or iron plate, dry heat cooking in an oven, microwave cooking (microwave oven cooking), and superheated steam cooking (steam convection oven). Cooking).

Hereinafter, the case where the food is a paste food or a spicy food, the case where it is a fried food or a fried food, and the case where it is a food or pasta sauce used as a roux will be described more specifically.

(Quality improver for paste foods or seasonings)
When the quality improver is for paste foods or seasonings, the component (b) is preferably one or more selected from the group consisting of monoglycerin fatty acid esters and sucrose fatty acid esters.

Further, in the quality improver used for paste foods or seasonings, the amylose-lipid complex free enthalpy is preferably 1.0 J / g or more, more preferably 1.2 J / g or more, from the viewpoint of improving the texture. , More preferably 1.6 J / g or more.
From the same viewpoint, the amylose-lipid complex free enthalpy is preferably 10 J / g or less, and more preferably 8 J / g or less.

When a quality improver is used in a paste or seasoning from the viewpoint of texture improvement and flavor enhancement, the food is preferably one selected from the group consisting of meat paste food, meat-like paste food, filling and wasabi paste. is there.
By using the quality improver in the present embodiment, for example, the texture or flavor of the kneaded food or the seasoned food can be improved, or the food of the kneaded food after storage of such food, for example, after storage at room temperature, after storage in chilled or after freezing. It is also possible to improve the texture or flavor and suppress the separation of components such as water separation after storage.

(Quality improver for fried foods or fried foods)
When the quality improver is for fried foods or fried foods, the quality improver is preferably used for the batter of these foods. The component (b) is preferably a monoglycerin fatty acid ester.

Further, in the quality improving agent used for the batter of fried foods or fried foods, the amylose-lipid complex free enthalpy is preferably 1.8 J / g or more, more preferably 2 J, from the viewpoint of improving the texture. / G or more.
From the same viewpoint, the amylose-lipid complex free enthalpy is preferably 10 J / g or less, and more preferably 8 J / g or less.
By using the quality improver in the present embodiment, for example, the texture of fried foods and fried foods can be improved, and the texture and filling of batter after storage of such foods, for example, after storage at room temperature or after storage in hotters. It is also possible to improve the texture of. Further, for example, it is possible to improve the texture after storing fried foods and fried foods in an atmosphere of high humidity of, for example, a relative humidity of 50% or more.

(Quality improver for food or pasta sauce used as roux)
When the food or pasta sauce used as roux is a retort food such as retort curry, the quality improver is preferably added before the retort treatment. Further, the food or pasta sauce used as a roux may be a retort food filled in a retort container.
When the quality improver is for foods or pasta sauces used as roux, the component (b) is preferably one or more selected from the group consisting of monoglycerin fatty acid esters and sucrose fatty acid esters.

Further, in the quality improving agent used for foods used as roux or pasta sauce, the amylose-lipid complex free enthalpy is preferably 1.0 J / g or more, more preferably 1. It is 2 J / g or more, more preferably 1.6 J / g or more, even more preferably 3 J / g or more, and even more preferably 5 J / g or more.
From the same viewpoint, the amylose-lipid complex free enthalpy is preferably 10 J / g or less, and more preferably 8 J / g or less.
By using the quality improver in the present embodiment, for example, it is possible to improve the flavor and texture of roux and sauce.

By applying the quality improver to foods, the quality such as texture can be improved and made preferable. Further, in the present embodiment, the method for producing a food product includes a step of adding the above-mentioned quality improving agent to the food product.
Further, in the present embodiment, the food quality improving method includes adding the above-mentioned quality improving agent to the food.
For example, when the food is a paste or a spicy food, the food improver can be added to the food by, for example, mixing and kneading the quality improver with the raw materials of these foods.
Further, when the food is a fried food or a fried food, for example, a quality improver is mixed with the raw material of the batter, and the batter is adhered to the filling material to make the food containing the food improver in the batter. Obtainable. Further, when the food improving agent is contained in the clothing material, the clothing material is preferably a bleeder.
Further, when the food is curry, for example, a quality improving agent is added to the raw material of the curry or the cooked curry, and then heat-pressurized (for example, retort) treatment is performed to obtain a curry containing the food improving agent. Can be done. Other foods can also be made into retort foods by adding a quality improver before heating and pressurizing.
The blending amount of the quality improver can be adjusted according to, for example, the type of food. The blending amount of the quality improver is, for example, 0.1% by mass or more and, for example, 35% by mass or less in terms of composition in all food raw materials.

In the present embodiment, when the food to which the quality improving agent is applied is a kneaded food or a spicy food, the blending amount of the quality improving agent is preferably 0.3 in all food raw materials in terms of composition from the viewpoint of improving the texture. It is by mass% or more, more preferably 0.6% by mass or more, still more preferably 0.9% by mass or more.
From the same viewpoint, the blending amount of the quality improver is preferably 30% by mass or less, more preferably 25% by mass or less, based on the total food raw materials in terms of composition.
Further, in the case of a paste food derived from a plant material, the blending amount of the quality improver is preferably in all food raw materials in terms of composition from the viewpoint of improving the balance of the effects of suppressing water separation, improving texture and enhancing flavor. It is 10% by mass or less, more preferably 8% by mass or less, still more preferably 5% by mass or less.

Here, in the present specification, the food raw material is a raw material and a mixture thereof before obtaining the final food.

In the present embodiment, when the food to which the quality improving agent is applied is for fried foods or fried foods, the blending amount of the quality improving agent is preferably 1 in the food raw material in terms of composition from the viewpoint of improving the texture. It is by mass% or more, more preferably 3% by mass or more, still more preferably 5% by mass or more.
From the same viewpoint, the blending amount of the quality improver is preferably 30% by mass or less, more preferably 25% by mass or less, and further preferably 20% by mass or less in the food raw material in terms of composition.

In the present embodiment, when the food to which the quality improving agent is applied is curry, the blending amount of the quality improving agent is preferably 0.2% by mass in terms of composition in terms of composition from the viewpoint of texture improvement and flavor enhancement. % Or more, more preferably 0.4% by mass or more, still more preferably 0.6% by mass or more.
From the same viewpoint, the blending amount of the quality improver is preferably 5% by mass or less, more preferably 4% by mass or less, still more preferably 3% by mass or less, still more preferably, in terms of composition. Is 2% by mass or less.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

The following materials were mainly used as raw materials.
(starch)
Cornstarch: J-Oil Mills, Cornstarch Y
High amylose cornstarch: J-Oil Mills, HS-7, amylose content 70% by mass
Marin 薯 Starch: BP-200, J-Oil Mills Phosphoric Crosslinked Starch: Actbody TP-2, J-Oil Mills Waxi Corn Starch: Waxi Corn Starch Y, J-Oil Mills Processed Starch 1: Textide A, NSC Japan Oxidized Starch 1: Tapioca Oxide Dust, Gelcol SP-3, J-Oil Mills Oxidized Starch 2: Acetylized Oxidized Starch, Gelcor SP-2, J-Oil Mills Acid-treated Starch: Gelcol R100, manufactured by J-Oil Mills

(emulsifier)
Monoglycerin fatty acid ester 1: Emargy MS, constituent fatty acid C16 (40%), C18 (60%), monoglycerin fatty acid ester manufactured by RIKEN Vitamin Co., Ltd .2: Poem P (V) S, constituent fatty acid C16 (60%), C18 ( 40%), RIKEN Vitamin monoglycerin fatty acid ester 3: Poem M-100, constituent fatty acid C8 (98%), RIKEN Vitamin monoglycerin fatty acid ester 4: Poem B-100, constituent fatty acid C22 (77%), C18 (12%), RIKEN Vitamin sucrose fatty acid ester 1: S-1170, constituent fatty acid C18 series, HLB11, Mitsubishi Chemical Foods sucrose fatty acid ester 2: S-1670, constituent fatty acid C18 series, HLB16, Mitsubishi Chemical Foods sucrose fatty acid ester 3: P-1670, constituent fatty acid C16 series, HLB16, manufactured by Mitsubishi Chemical Foods

(Other)
Tuna flakes: Light tuna super non-oil, Mayonnaise manufactured by Inaba Foods Co., Ltd .: Pure Select Mayonnaise, Xanthan gum manufactured by Ajinomoto Co., Ltd. Composition: Beef fat (refined beef fat), Morambon dumplings made by Ueda Oil Co., Ltd .: Handmade dumplings, flour made by Morambon: Flower, pregelatinized flour made by Nisshin Flour: Softcoat EL, commercially available from J-Oil Mills Fried flour: Kitchen King Juicy Fried Flour, Daisho Soybean Protein 1: Fujinic Ace 500, Fuji Oil Co., Ltd. Soybean Protein 2: Vegitex SHF, Fuji Oil Co., Ltd. Soybean Protein 3: Apex 950, Fuji Oil refinery egg white powder: Dried egg white W type Cupy shortening 1: Facier, J-oil mills sesame oil: AJINOMOTO sesame oil lover sesame oil, J-oil mills bouillon: Maggie bouillon additive-free, Nestle Japan canola Oil: AJINOMOTO Smooth canola, J-Oil Mills baking powder: F-up, Aikoku strong flour: Aution, Nisshin Flour dough improver: Joker Kimo, Puratos raw yeast: Regular yeast, Oriental yeast industry Shortening 2: Atlanta SS, J-Oil Mills

(Production Example 1 of Composition)
(Manufacturing Examples 1-1 to 1-10)
The raw materials were mixed with the components and formulations shown in Table 1 to prepare a composition by the following method.
First, the acid-treated high amylose cornstarch shown in Table 1 was prepared by the following procedure. That is, high amylose cornstarch was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. A hydrochloric acid aqueous solution prepared at 4.25 N was added thereto with stirring in an amount of 1/9 times the mass ratio of the slurry, and the reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
The peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the following method, the peak molecular weight was 1.2 × 10 ^4.

(Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow velocities: 0.5 mL / min
Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing _{5 mM NaNO 3 Column temperature: 40 ° C.}
Analytical volume: 0.2 mL
(3) The detector data was collected by software (multi-station GPC-8020modelII data collection ver5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
Pullulan (Shodex Standard P-82, manufactured by Showa Denko KK) with a known molecular weight was used for the calibration curve.

Next, a composition was produced using the obtained acid-treated high amylose cornstarch. That is, the components shown in Table 1 were mixed in a bag until they were sufficiently uniform to obtain a mixture. The above mixture was pressure-heated using a twin-screw extruder (KEI-45, manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 275 g / min Water: Quantity shown in each table Barrel temperature: 50 ° C, 70 ° C, 100 ° C and 130 ° C from the raw material inlet to the outlet.
Outlet temperature: 130-150 ° C
Screw rotation speed 230 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to about 10% by mass.

Next, the dried heated gelatinized product is pulverized with a desktop cutter crusher, sieved with a JIS-Z8801-1 standard sieve, and the fraction on a 0.15 mm sieve under a 0.5 mm sieve is the composition of each example. I made it a thing. However, only the amylose-lipid complex free enthalpy was subjected to the measurement under a 0.15 mm sieve in each example.

(Manufacturing Example 1-11)
Among the components shown in Table 1, components other than monoglycerin fatty acid ester 2 were mixed to prepare a raw material, and a heated gelatinized product was obtained according to Production Examples 1-1 to 1-10. Monoglycerin fatty acid ester 2 was added to the obtained heated paste in the amounts shown in Table 1 and mixed to obtain the composition of this example.

(Measurement method of amylose-lipid complex free enthalpy)
Using DSC 7000-X (manufactured by Hitachi, Ltd.), 2 mg of the fraction under a 0.15 mm sieve of the composition and 9.5 mg of water were added to the Al simple sealed pan (methochrome treatment) to seal the pan. It was left at room temperature (25 ° C., the same applies hereinafter) for 3 hours or more to absorb water. A blank cell was used as a reference. The temperature was raised from 10 ° C. to 140 ° C. at a rate of 3 ° C./min (measurement point: every 0.5 seconds). The amount of heat measured from the area of the endothermic peak between 80 and 125 ° C. on the obtained DSC chart was converted into the dry mass of starch, and the amylose-lipid complex free enthalpy per dry mass of starch (hereinafter, simply "free enthalpy"). It is also defined as.).

(Measurement method of cold water swelling degree, soluble fraction and water absorption rate)
1. 1. 1 g (A) of the sample was weighed in a 50 mL falcon tube, and the mass was defined as A.
2. Water was added up to a tube scale of 50 mL while vortexing.
After mixing by inversion for 3.5 turns to disperse the precipitate, the mixture was vortexed for 10 seconds and allowed to stand at room temperature for 30 minutes.
Centrifugation was carried out at 4.4000 rpm for 30 minutes, and the precipitate layer and the supernatant layer were separated.
(Centrifuge: Hitachi Koki Co., Ltd., Hitachi desktop centrifuge CT6E type; Rotor: T4SS type swing rotor; Adapter: 50TC x 2S adapter)
5. The supernatant was removed with a pipette, the mass of the precipitate layer was measured, and this was designated as B.
6. The mass of the precipitated layer when it was dried to dryness (105 ° C., 24 hours) was measured, and this was designated as C.
7. Based on the following formulas, the cold water swelling degree, soluble fraction and water absorption rate of the composition were determined.
Cold water swelling degree = B / C
Soluble fraction (%) = (AC) / A × 100
Water absorption rate (%) = (BA) / A × 100

(Measuring method of bulk specific gravity)
The compositions obtained in each example were sieved to obtain fractions on a 0.15 mm sieve under a 0.5 mm sieve. This fraction of 80 g was measured, and the bulk specific gravity was measured using a bulk specific gravity measuring instrument (manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd.) in accordance with JIS standard K-6720.
Further, for those having a large particle size (including on a sieve having approximately 3.35 mm), 80 g of the composition was placed in a cylinder (500 mL) and the bulk was read to determine the bulk specific gravity.

(Measuring method of oil retention rate during water absorption)
The oil retention rate of the composition during water absorption was determined by the following procedure.
1. 1. To 1 g of the composition, 4 g of rapeseed oil (manufactured by J-Oil Mills) was added and mixed well with a plastic cup.
2. 2 g of water was added and mixed until the dough was uniform.
3. 3. A cercle with a diameter of 32 mm was placed on a flat plate, and the dough was placed therein so as to be uniform.
4. The cercle was removed and the flat plate was tilted to about 30 degrees.
5. Let stand for 10 minutes.
6. After wiping off the drip oil well, the water-absorbing / oil-absorbing dough was collected and the mass was measured (this amount was defined as (A)). The oil retention rate during water absorption was calculated by the following formula.
Oil retention rate during water absorption (mass%) = ((A-1-2) / 1) / (1-% water content) x 100

From Table 1, in Production Examples 1-2 to 1-10 in which the emulsifier was added before the pregelatinization treatment, the amylose-lipid complex free enthalpy was within a predetermined range, and no emulsifier was added (Production Example 1-1). In comparison, the oil retention rate during water absorption was high and was good. In addition, Production Examples 1-2 to 1-10 were also good in that the bulk specific gravity was small when the particle size was 0.5 to 0.15 mm.
When the emulsifier used is a sucrose fatty acid ester, when the HLB is 11 or more and 16, the amylose-lipid complex free enthalpy is in a predetermined range and the oil retention rate at the time of water absorption is good, and when the HLB is 16, it is better. there were. Further, in the case of the same HLB16 as the sucrose fatty acid ester, when the constituent fatty acid was the sucrose fatty acid ester 3 of palmitic acid rather than the sucrose fatty acid ester 2 of stearic acid, the oil retention rate at the time of water absorption was further better.
When the emulsifier used is a monoglycerin fatty acid ester, when the constituent fatty acids have 8 to 22 carbon atoms, the amylose-lipid complex free enthalpy falls within a predetermined range, the oil retention rate during water absorption is good, and the carbon number is 16 to 22. It was better when it was 22, and even better when it had 18 to 22 carbon atoms. On the other hand, even if an emulsifier was added after the pregelatinization treatment (Production Example 1-11), the amylose-lipid complex free enthalpy was predetermined. The performance such as the oil retention rate at the time of water absorption was not sufficient.

(Manufacturing Examples 2-1 to 2-8)
The compositions were produced according to Production Examples 1-1 to 1-10 under the formulations and conditions shown in Table 2. The physical characteristics of the obtained composition are also shown in Table 2.

From Table 2, when the blending amount of the emulsifier was 0.5% by mass or more and 10% by mass or less, all the obtained compositions showed excellent performance.
The oil retention rate at the time of water absorption is good when the blending amount of the emulsifier is 0.5% by mass or more and 10% by mass or less, and is better when the amount of the emulsifier is 0.8% by mass or more and 10% by mass or less, and is 2% by mass. When it was 10% by mass or less, it was even better.
In addition, even when it was produced without adding calcium carbonate, it showed a good oil retention rate during water absorption (Production Example 2-7).

(Manufacturing Examples 3-1 to 3-5)
The heated gelatinized product obtained in Production Example 2-3 was pulverized with a desktop cutter crusher, sieved with a JIS-Z8801-1 standard sieve, and mixed at the blending ratios shown in Table 3 of each example. The composition was obtained. The physical characteristics of the obtained composition are also shown in Table 3. Here, the free enthalpy of the composition obtained in each example is about the same as in Production Example 2-3.

From Table 3, even in the compositions having different particle size distributions, excellent performance was shown.

(Example of application to paste food 1)
(Examples 1-1, 1-2, control example 1)
In this example, the composition was applied to a double bean paste hamburger. Table 4 shows the hamburger steak formulation.

(Manufacturing method of hamburger steak)
1. 1. All the ingredients of Group A listed in Table 4 were placed in a bowl.
2. Mix well with a mixer until the fibers stand up. Specifically, the mixture was mixed at a strength of 1 of a Kenmix mixer (manufactured by Aikosha Seisakusho Co., Ltd.) for 3 minutes. The meat on the wings was dropped at a timing of about every minute.
3. 3. The materials of Group B shown in Table 4 were combined and mixed well by hand to obtain a hamburger mixture.
4. The inner layer and the outer layer were separated and mixed with the fat and oil composition and each composition in the formulations shown in Table 5, respectively.
5. The molding was as follows. The inner layer (30 g) and the outer layer (120 g) (1: 4) were weighed and tapped to remove air well. The inner layer was rounded and the outer layer was expanded to the size of the palm of your hand. Then, the inner layer was wrapped with the outer layer, and the dough was obtained by tapping it lightly and forming it into an oval shape.
6.5. The dough obtained in 1 was baked on a hot plate at 200 ° C. on both sides for 1 minute each.
7. In addition, place a net on the iron plate of the convection oven and place it on the net. The dough after baking was placed and baked at 180 ° C. for 8 minutes to obtain a hamburger steak.
8. The obtained hamburger was frozen at −50 ° C. for about 2 months.

(Evaluation)
Three frozen hamburgers were placed side by side on a plate, wrapped, and heated in a microwave oven at 700 W for 3 minutes. The sensory evaluation of the obtained hamburger steak and the amount of gravy were evaluated.
(sensory evaluation)
The juiciness of the obtained hamburger steak was scored by three panelists according to the following criteria, and evaluated by the average score of the three panelists. An average score of 3.5 or higher was considered acceptable.
5: Very juicy.
4: Juicy.
3: Slightly juicy.
2: It's a little dry.
1: It's dry.

(Measurement of gravy when cut)
The kitchen paper whose mass was measured in advance was laid out, and the hamburger steak immediately after the microwave oven was placed. Then, the hamburger was cut in half from the center with a kitchen knife. The amount of liquid (g) overflowing at the time of cutting was calculated by measuring the change in the mass of the kitchen paper.
For each example, the average value of N = 3 was taken as the amount of gravy.

From Table 5, Examples 1-1 and 1-2 were excellent in the juicy texture of the obtained double bean paste hamburger steak, and the amount of gravy at the time of cutting was also large. From the viewpoint of texture, the one using the composition produced using the monoglycerin fatty acid ester (Example 1-1) is more excellent, and the amount of gravy at the time of cutting is the composition produced using the sucrose fatty acid ester. The one using the thing (Example 1-2) was superior.

(Example of application to dressed food 1)
(Examples 2-1 to 2-3, Comparative Example 1, Control Example 2)
In this example, the composition was applied to tuna with mayonnaise (tuna mayonnaise). The compositions and evaluation results used in each example are shown in Table 6.
(Mixed with Tuna Mayo)
Ingredient composition (mass%)
Tuna flakes 59.08
Onion (boiled, drained) 17.65
Mayonnaise 20.62
Seasoning * 1 1.85
Composition 0.8
100 in total

* 1 Seasoning: Salt, sugar and pepper mixed in a mass ratio of 1: 1: 0.1

(Manufacturing method of Tuna Mayo)
1. 1. The onions were cut into 5 mm squares and boiled in boiling water for 2 minutes.
2. The boiled onions were lightly drained and the mass was measured.
3.2. The onions were squeezed to 75% of their mass and drained.
4. The onions were given the compositions shown in Table 6.
5. Other ingredients listed in the table above were added and mixed well.
6. The condition of the next day was visually confirmed by one worker. In addition, after measuring the amount of water separation (g) by the following method, the texture was evaluated by eating.
(Measurement method of water separation amount)
The bowl containing the tuna mayo was tilted, and the separated water was collected and the mass was measured to obtain the amount of separated water (g).

From Table 6, the tuna mayo of Example 2-1 and Example 2-2 in which the composition produced by blending the sucrose fatty acid ester was blended had a preferable texture with suppressed water separation and no wateriness. Met. As the emulsifier used in the composition, when the constituent fatty acid was palmitic acid sucrose fatty acid ester 3 rather than stearic acid sucrose fatty acid ester 2, it was more favorable in terms of less water separation.
Further, Example 2-3 using the composition produced by blending 2% by mass of monoglycerin fatty acid ester 2 was also excellent in that the amount of water separation was small. On the other hand, when a composition produced by blending 0.3% by mass of monoglycerin fatty acid ester 2 was used (Comparative Example 1), the amount of water separated was large as in Control Example 2.

(Application example 1 for clothing materials)
(Examples 3-1 to 3-5, control example 3)
In this example, the composition was applied to the breader to produce fried chicken. Table 7 shows the evaluation results of the batter formulation and fried chicken.
(Manufacturing method of fried chicken)
1. 1. Chicken thighs were cut to about 20 g and soaked in marinade for 30 minutes.
2. The marinade was drained, the meat was added to the batter solution, mixed well, and then flour (wheat flour) was added at 4% to the chicken thighs.
3. 3. Each composition and potato starch were mixed 1: 1 to obtain a quality improver, a bleeder.
4. It was bleddered (about 2-3 g per 20 g of chicken thigh) and oiled at 170 ° C. for 3.5 minutes to obtain fried chicken.
5. A part of the obtained fried chicken was stored in a hotter (65 ° C.) for 5 hours.

(Mixing of marinade)
Ingredient composition (part by mass)
Quality improver formulation for livestock processing 10
Johakuto 2
Salt 2
Soy sauce 5
Rapeseed oil 5
Water 70
94 in total

(Batter combination)
Ingredient composition (part by mass)
Phosphoric acid cross-linked starch 30
Salt 1.0
Pepper 0.8
Baking powder 0.1
Xanthan gum 0.1
Water 70
Total 100.2

(sensory evaluation)
The texture of the fried chicken before and after storage was sensory evaluated by three panelists immediately after oiling and after storage in the hotter, and evaluated by the average score of the three people. The evaluation items and the contents of the scores for each item are shown below.

(Crispy feeling)
5: Very crispy.
4: Crispy.
3: Slightly crispy.
2: Not very crispy.
1: Not crispy at all.
(Light texture of batter)
5: Very light.
4: Light.
3: Slightly light.
2: Clogged and heavy.
1: Very clogged and heavy.
(Towing of clothes)
5: I can't feel the towing at all. Very crisp.
4: I can't feel the towing. It's crisp.
3: I don't feel the towing very much. The crispness is a little good.
2: There is a slight tow. It's crisp.
1: There is a strong tow. Very crisp.
(Oilness of batter)
5: I don't feel it at all.
4: I don't feel it.
3: I don't feel much.
2: I feel a little.
1: I feel very much.
(Melting in the mouth of the batter)
5: Very melts in the mouth.
4: Good melting in the mouth.
3: Slightly melts in the mouth.
2: It doesn't melt in the mouth very well.
1: It doesn't melt in the mouth at all.
(Moist feeling of contents)
5: Very moist.
4: Moist.
3: It is a little moist.
2: Feel dry.
1: I feel very dry.

From Table 7, Examples 3-1 to 3-5 were excellent in texture immediately after cooking the obtained fried chicken and after storage in the hotter for 5 hours.
Immediately after cooking and after storage, the crispy texture, the light texture of the batter, and the towing of the batter are excellent when a blender manufactured by blending 0.5% by mass or more and 5% by mass or less of an emulsifier is used. When it was 5% by mass or more and 5% by mass or less, it was more excellent (comparison of Examples 3-1 to 3-3).
In addition, regarding the melting of clothes immediately after cooking and after storage, it is excellent when a blender produced by blending an emulsifier (monoglycerin fatty acid ester) having 8 to 22 carbon atoms as a constituent fatty acid is used. It was better when the constituent fatty acids had 16 to 22 carbon atoms (comparison of Examples 3-2, 3-4, 3-5).
In addition, the moist feeling of the contents immediately after cooking and after storage is excellent when a blender produced by blending an emulsifier (monoglycerin fatty acid ester) having 8 to 22 carbon atoms as a constituent fatty acid is used. When the constituent fatty acids had 16 to 22 carbon atoms, they were more excellent, and those having 16 and 18 carbon atoms were even more excellent (comparison of Examples 3-2, 3-4, 3-5).

(Application example 2 to clothing materials)
(Example 4, Comparative Example 2, Control Example 4)
In this example, fried chicken is produced by the same method as in (Example 1 for application to clothing materials) and the composition applied to the breader is changed to that in Table 8, and eaten by three panelists immediately after cooking and after storage. And evaluated.

The fried chicken obtained in Example 4 was excellent in crispy feeling, light texture of batter, and melting feeling of batter both immediately after cooking and after storage. On the other hand, in Control Example 4 and Comparative Example 2, the crispy feeling, the light texture of the batter, and the melting feeling of the batter were inferior to those of Example 4 immediately after cooking and after storage. That is, favorable performance could not be obtained unless the component (b) was added before the pregelatinization treatment.

(Manufacturing example of quality improver 1)
100 parts by mass of the composition of Production Example 2-2, 100 parts of guar gum (Guarpack PF-20, manufactured by DSP Gokyo Food & Chemical Co., Ltd.) and 100 parts of xanthan gum (Xanthan FJ, manufactured by Maruzen Yakuhin Sangyo Co., Ltd.) are mixed and presented. An example quality improver was obtained.

(Example of application to curry)
(Example 5, Comparative Examples 3, 4, Control Example 5)
In this example, the composition was applied to the retort curry and evaluated by the following method.

(Preparation of curry)
A commercially available retort curry (Miyagi Flour Milling Co., Ltd., adult large-scale curry (restaurant specification) 250 g) was opened and transferred to a bowl, and the curry ingredients were filtered through a 1.2 mm mesh. After that, 250 g of curry was measured in a beaker. To this, the additives in each example were added so that the amount of the additives added was the concentration shown in Table 9, and the mixture was well stirred so as to be uniformly dispersed. For the control example, the procedure was the same except that no additive was added.
The contents of the beaker were filled in a transparent seal bag for retort and sealed. This was placed in a retort food autoclave (HLM-36LBC type retort sterilizer manufactured by Hirayama Seisakusho Co., Ltd.) and heat-treated under pressure at 121 ° C. for 30 minutes. After pressure heat treatment, the seal bag was removed from the retort food autoclave and cooled to room temperature.
Then, 200 g of the obtained curry sample was transferred to a 200 mL tall beaker, covered with a wrap film, and bathed in a water bath heated to 60 ° C. to obtain curry as a food of each example.

When the taste feeling (taste intensity), texture and melting in the mouth of the curry sample obtained in each example were evaluated by five panelists according to the criteria shown in Table 10, and control example 5 was given 2 points. Those with an average score of more than 2 points were considered as passing. The evaluation results are also shown in Table 9.

In Table 10, how to feel the taste (first taste, middle taste, aftertaste), texture and melting in the mouth are as follows.
First taste: Strength of taste that is felt immediately after being put in the mouth Content: Strength of taste that is felt during chewing Aftertaste: Strength of taste that remains after swallowing Tactile: Liquid texture Melting in the mouth: Texture when put in the mouth

From Table 9, among the obtained curries, the curry of Example 5 had an improved taste feeling (taste intensity) as compared with Control Example 5 in all of the first taste, the middle taste, and the aftertaste. It was also excellent in texture and melting in the mouth. On the other hand, Comparative Example 3 and Comparative Example 4 were inferior to Example 5 in terms of taste, texture and melting in the mouth.

(Application example 2 to paste foods)
(Example 6, control example 6)
In this example, the composition was applied to wasabi paste.

(Manufacturing of wasabi paste)
Water was added to powdered wasabi (manufactured by S & B, powdered wasabi) to prepare a base wasabi base, which was used as the kneaded wasabi of Control Example 6. For Example 6, the composition of Production Example 3-2 was then added and mixed. The materials and formulations of each example are shown in Table 11.

(Evaluation)
Five panelists evaluated the water separation state, texture and taste of the wasabi paste obtained in each example immediately after production (0 days after storage).
In addition, in order to confirm the refrigeration resistance of the wasabi paste (specifically, the state of water separation, texture and taste), a part of the wasabi paste obtained in each example was filtered paper (manufactured by Kiriyama Glass Co., Ltd., Kiriyama funnel filter paper 150 mm No.). .5A) The items placed on top were arranged on a bat, wrapped from above, and stored in a refrigerator. After 7 days of refrigerated storage and 14 days of refrigerated storage, evaluation was performed in the same manner as immediately after production. The evaluation results are also shown in Table 11.

From Table 10, the obtained kneaded wasabi of Example 6 was found to have no water separation and texture in all of 0 days after storage, 7 days after refrigerated storage, and 14 days after refrigerated storage, as compared with Control Example 6. It was excellent. In terms of taste, wasabi-like pungent taste was maintained in Example 6 until 7 days after refrigerated storage and 14 days after refrigerated storage.

(Example 3 of application to paste foods)
(Example 7, control example 7)
In this example, the composition was applied to the bean paste of kneaded dumplings.

(Gyoza manufacturing method)
1. 1. All the ingredients shown in Table 12 were put into a Kenmix mixer (manufactured by Aikosha Seisakusho Co., Ltd.) and mixed in memory 1 for 2 minutes to prepare gyoza dumplings.
2. Above 1. The bean paste was wrapped in a commercially available skin (manufactured by Moranborg, dumpling skin, large size) in an amount of 25 g each to obtain raw dumplings.
3. 3. Above 2. Place 8 dumplings in a frying pan with an IH heater (70% heat), heat for 1 minute, add 75 mL of water, cover and steam for 4 minutes, then open the lid and heat for 1 minute. A roasted dumpling was obtained by heating and baking.
4. Above 3. The dumplings obtained in the above were eaten by two panelists, and the condition of the skin and the filling was evaluated. The evaluation was conducted by consensus based on the criteria described below.
5. Above 3. A part of the dumplings obtained in 1. was placed in a plastic bag for food, stored at 4 ° C. for 1 hour, reheated in a 600 W range for 1 minute, and eaten. Sensory evaluation was performed according to.
Of the dumplings obtained in 6.3, the other part was placed in a plastic bag for food and quickly frozen, stored at −20 ° C. for 1 hour, and reheated in a 600 W range for 3 minutes. Two panelists ate the reheated dumplings, and the above 4. Sensory evaluation was performed according to the above.
7. Furthermore, a test was conducted at the time of reheating after freezing storage with raw dumplings according to the following procedure. That is, the above 1. And 2. The raw dumplings obtained by the same procedure as above were placed in a plastic bag for food, quickly frozen, and stored at −20 ° C. for 14 days. After that, arrange 8 pieces of frozen dumplings in a frying pan with an IH heater (heat power 70%), heat for 1 minute, add 75 mL of water, cover and steam for 4 minutes, open the lid and heat for 1 minute. By doing so, a roasted dumpling was obtained by heating and baking. Eat the obtained roasted dumplings and check the above 4. Sensory evaluation was performed according to the above.

(Evaluation)
Immediately after firing the dumplings obtained in each example (4. above), after firing, chilled storage and reheating (5. above), after firing, frozen storage and reheating (6. above), and freezing and baking raw dumplings. Regarding the latter (7. above), two panelists evaluated the crispness of the skin or the firmness of the skin and the juiciness of the filling. In the evaluation, two control cases were given, and the scores of each case were decided by consensus based on the following criteria.
1: Very worse than the control example 2: Equivalent to the control example 3: Slightly better than the control example 4: Better than the control example 5: Very good than the control example The evaluation results are also shown in Table 12. Further, in Table 12, "NT" is not evaluated (Not Tested).

From Table 12, the obtained dumplings of Example 7-1 were used as fillings immediately after baking, after baking, chilled and reheated, after baking and then frozen and stored again, and after the raw dumplings were frozen and baked. It was excellent in juiciness. In addition, by suppressing the transfer of water from the filling to the skin, it has an excellent crispness immediately after baking, and after baking, it is stored in chilled and reheated, then after baking, it is stored frozen, and after reheating and raw dumplings are frozen. After firing, it had an excellent chewy texture. The dumplings obtained in Example 7-2 also had excellent sensory evaluation results. On the other hand, in Control Example 7, the juiciness of the filling material was inferior immediately after baking, after baking, chilled storage, reheating, after baking, frozen storage, reheating, and after freezing and baking raw dumplings. The skin absorbed water and was fluffy, which was not preferable.

(Example of application to pie filling)
(Examples 8-1 to 8-2, control example 8)
In this example, a pie was prepared by applying the composition to ratatouille filling.

(Manufacturing method of filling pie)
A pie with a filling was produced by the following procedure according to the formulation shown in Table 13.
1. 1. A commercially available ratatouille filling (ratatouille for commercial use, manufactured by Tanaka Foods Co., Ltd.) and other ingredients shown in Table 13 were added and mixed in a bowl so as to be uniform to prepare a mixture (filling).
2. Above 1. Place 30 g of the mixture obtained in step 1 on a thawed pie sheet (Oh my pie sheet, manufactured by Nippon Flour Mills) with the long side cut in half, cover it with a pie sheet of the same size from above, press the circumference with a fork, and center it. I made 3 cuts. It was baked in a preheated oven at 220 ° C. for 20 minutes. However, for the control example, the above 1. A pie was prepared by the same operation except that 30 g of the ratatouille filling described in the above was used as it was as a filling.
3. 3. Of the obtained pies of each example, a part was placed in a food plastic bag and stored at room temperature for 1 day. The other part was wrapped in plastic wrap film and stored frozen at -20 ° C for 3 days, and naturally thawed at room temperature for 6 hours. The rest was frozen and stored at −20 ° C. for 3 days, thawed in a microwave oven (700 W, 1 minute), and then reheated in an oven toaster (1000 W, 2 minutes).
4. Each pie was eaten by five panelists, and the texture of the filling, the crispness of the pie, and the strength of the flavor of the filling were evaluated in a consensus. The evaluation results are also shown in Table 13.

The obtained filled pies of Examples 8-1 and 8-2 were compared with Control Example 8 in all of the pies containing fillings of Examples 8-1 and 8-2 after 1 day at room temperature, naturally thawed after freezing, and reheated after freezing. It was excellent in the texture of the filling and the strength of the flavor of the filling. Further, in each example, the transfer of water from the filling to the pie was suppressed, so that the pie's crispness remained as compared with the control example 8, and among them, in Example 8-2 in which xanthan gum was used in combination, the pie's It was better in Sakumi.

(Application example 3 for clothing materials)
(Examples 9-1 to 9-8, control example 9)
In this example, the composition was applied to one or both of the batter and the breader to produce fried chicken. Table 14 shows the evaluation results of the combination of batter and bleeder and fried chicken.

(Manufacturing Example 4)
In Table 14, "modified starch" was produced by the following method.
79% by mass of cornstarch, 20% by mass of acid-treated high amylose cornstarch obtained by the above method, and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform. Using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.), the mixture was heat-treated under pressure under the following conditions.
Raw material supply: 450 g / min Water: 17% by mass
Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet
Outlet temperature: 100-110 ° C
Screw rotation speed 250 rpm
The pregelatinized product thus obtained by the extruder treatment was dried at 110 ° C. to adjust the water content to 10% by mass. The dried pregelatinized product was crushed with a tabletop cutter crusher and sieved with a JIS-Z8801-1 standard sieve. The sieved pregelatinized products were mixed at the following blending ratios to obtain modified starch.
Opening 1.4 mm under sieve, open 0.00.5 mm above sieve: 52% by mass
Opening 0.5 mm under sieve, open 0.15 mm above sieve: 30% by mass
Opening 0.15 mm Under sieve: 18% by mass

(Manufacturing method of fried chicken)
1. 1. Cut chicken thighs (without skin) to 25 to 30 g, add to tumbler (VACONA, ESK-60) in pickle liquid (40% of meat), and tumbl at 5 ° C for 90 minutes at a vacuum rate of 80%. went.
2. Drain the pickle liquid, put the meat in the batter of each example, and mix well.
3. 3. The battered meat was battered with the breeders of each example (about 5-8 g per 25-30 g of chicken thighs).
4. Oiled at 180 ° C. for 3 minutes to obtain fried chicken.

(Evaluation methods)
After removing the rough heat of the fried chicken after oiling obtained in each example, two panelists performed the "favorable hardness", "sakumi", "juiciness of meat" and "batter towing" of the fried chicken. Was sensory evaluated. Scores were given based on the following criteria by the consensus of two panelists. For each item, 3 points or more were passed.

(Preferable hardness)
5: Moderate hardness 4: Almost moderate hardness or slightly too hard 3: Slightly moderate hardness or slightly too hard but acceptable 2: Not very hard, Or too hard 1: no hardness at all, or too hard

(Sakumi)
5: Very crispy 4: With crispy 3: Slightly crispy 2: Not so crispy 1: No crispy at all

(Juicy of meat)
5: Very juicy 4: Very juicy 3: Excellent juiciness 2: Slightly inferior 1: Inferior juiciness

(Towing of clothes)
5: No towing at all 4: Almost no towing 3: Slightly towing 2: Slightly towing 1: With towing

(Mixing of pickle liquid)
Ingredient composition (mass%)
Quality improver formulation for livestock processing 10.00
Johakuto 4.00
Salt 1.00
Pepper 0.30
Na glutamate 2.70
Soy sauce 10.00
Ice water 72.00
Total 100.00

As shown in Table 14, when the composition of Production Example 3-4 was added to the batter, the preferable hardness and crispness of the fried batter when commercially available fried chicken was used as the batter, as compared with the batter containing only wheat flour. , The juiciness of the meat and the lack of towing of the batter were excellent (Control Example 9, Example 9-1).
When the content of the composition of Production Example 3-4 was increased as in Examples 9-2 to 9-6, the crispness of the fried batter improved in a concentration-dependent manner. Further, when the composition of Production Example 3-3 having a different particle size distribution of the composition was used (Example 9-7), the same preferable fried chicken as the composition of Production Example 3-4 was obtained.
When the composition of Production Example 3-4 was blended in the batter and the composition of Production Example 3-2 was blended in the batter as in Example 9-8, preferable fried chicken was also obtained.

(Production Example 2 of Composition)
(Manufacturing Examples 5-1 to 5-4)
The raw materials were mixed with the ingredients and formulations shown in Table 15 to prepare a composition by the following method.
First, in the production steps of the acid-treated high amylose cornstarch described in Production Examples 1-1 to 1-10, the acid treatment reaction time was 16 hours to 8 hours (Production Example 5-1) and 3 hours (Production Example). The acid-treated high amylose cornstarch of each example was prepared according to the above-mentioned procedure, except that each was changed to 5-2).
The peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the method described above, the peak molecular weight of the acid treatment High amylose corn starch obtained in Production Example 5-1 was 2.4 × 10 ^4, Production Example 5 peak molecular weight of the acid treatment high amylose corn starch obtained -2 was 4.4 × 10 ^4.

Next, using the acid-treated high amylose cornstarch obtained in Production Examples 5-1 and 5-2, the composition was prepared according to Production Examples 1-1 to 1-10 under the formulations and conditions shown in Table 15. Manufactured. The physical characteristics of the obtained composition are also shown in Table 15.

From Table 15, the compositions obtained in Production Examples 5-3 and 5-4 showed a good oil retention rate during water absorption.

(Application example 4 to paste foods)
(Examples 10-1, 10-2, control example 10)
In this example, the composition was applied to the soy dumpling bean paste.

(Manufacturing method of soy dumplings)
1. 1. All the ingredients shown in Table 16 were mixed with a Kenmix mixer (manufactured by Aikosha Seisakusho Co., Ltd.) until they became uniform to prepare gyoza dumplings.
2. 20 g of the above-mentioned bean paste was wrapped in a commercially available skin (large-sized dumpling skin manufactured by Moranborg) to obtain dumplings.
3. 3. Above 2. Heat the dumplings in an IH heater for 30 seconds, place 9 of them in an oiled frying pan, add 100 mL of water, cover and steam over high heat for 6 minutes, then open the lid and heat for 1 minute. A baked dumpling was obtained.
4. Above 3. The dumplings obtained in (1) were wrapped in plastic wrap and stored at room temperature for 1 hour, and then reheated in a microwave oven at 500 W for 30 seconds. Nine people ate the reheated dumplings, and the crispness of the skin and the juiciness of the filling were evaluated by discussion. The evaluation criteria were based on the criteria described above in Example 3 of application to paste foods. The evaluation results are shown in Table 16.

From Table 16, in each example, the soy dumplings prepared by adding the composition to the bean paste were all preferable as compared with the control example 10. When the composition 3-3, that is, the composition having a content of 50% by mass of the subsieving fraction of the sieve having a mesh size of 0.15 mm is blended as in Example 10-2, the juiciness of the filling material is more excellent. Was there.

(Manufacturing Example 6)
In this example, the composition of Production Example 3-4 was blended to obtain bread by the following procedure, and the obtained bread was crushed to produce bread crumbs. The composition of bread is shown in Table 17.
1. 1. All the ingredients listed in Table 17 were placed in a mixer bowl and mixed with a bread mixer (Can Tho Mixer HP-20M, manufactured by Kanto Mixing Co., Ltd.) under the following conditions.
Mixing conditions: 3 minutes at 1st speed and 9 minutes at 2nd speed on the hook. After mixing, the dough was removed from the mixer and fermented at 26 ° C. for 70 minutes.
3. 3. After dividing the dough into 215 g and letting it rest for 15 minutes, the dough was made into a stick shape with a moulder, and two twist-shaped doughs were put into a mold and molded.
4. The molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
5. After fermentation, it was baked in an oven under the following conditions and time.
Baking conditions: upper 180 ° C / lower 190 ° C
Baking time: 50 minutes 6. After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.
7. Stored in a freezer (-18 ° C).
8. The obtained frozen bread was returned to room temperature (20 ° C.), and the contents of the bread were crushed with a mixer (product name: Mini-PANKO PK-3, manufactured by Fujishima Koki Co., Ltd.). The content of the composition of Production Example 3-4 in the obtained bread crumbs was 3.1% by mass.
9. The crushed bread crumbs were sieved, and the fractions on the 0.15 mm sieve under the 2.8 mm mesh sieve were collected and used in Example 11 described later.

(Application example 4 to clothing materials)
(Example 11)
In this example, the bread crumbs obtained in Production Example 6 were applied to fried chicken and evaluated. The fried chicken was prepared and evaluated according to Examples 9-1 to 9-8, except that the batter and bleeder formulations were shown in Table 18. The evaluation results are also shown in Table 18.

From Table 18, in Example 11 in which bread crumbs produced from bread containing the composition of Production Example 3-4 was blended in a breader, fried chicken with a favorable texture was obtained.

(Application example 5 to clothing materials)
(Examples 12-1, 12-2, control example 11)
In this example, the composition was applied to a tempura batter.

(Manufacturing method of shrimp tempura)
1. 1. Ten shrimp (about 10 cm in length) were sprinkled with 7 to 10 g / 1 flour (soft flour).
2. The batter of each example was attached to the shrimp dusted with flour. The batter was prepared by mixing the materials shown in Table 19.
3. 3. The shrimp to which the batter was attached was oiled at 170 ° C. for 3 minutes to obtain shrimp tempura. At this time, when 1 minute had passed from the start of the oiling, about 8 g of the batter composition of each example was sprinkled on the shrimp as a chasing garment, and the oil was further oiled until 3 minutes from the start of the oiling.
4. After removing the rough heat at room temperature (25 ° C); after storage at room temperature (25 ° C) and relative humidity 72% for 4 hours; and at room temperature (25 ° C) and relative humidity 50%. The texture after storage for 4 hours was evaluated by the following method.

(Evaluation)
Sensory evaluation was performed on the crispness of shrimp tempura, crispness, and towing of batter. The evaluation was conducted by two panelists, and the evaluation was made by consensus based on the following criteria, and 3 points or more were passed. The evaluation results are also shown in Table 19.

(Sakumi)
4: Very crispy.
3: There is some crispness.
2: There is not much crispness.
1: There is no crispness at all.
(Crisp)
4: Very crisp.
3: Slightly crisp.
2: Not very crisp.
1: Not crisp at all.
(Towing of clothes)
4: I hardly feel the towing.
3: I don't feel much towing.
2: I feel a little towed.
1: I feel a lot of towing.

From Table 19, tempura with a favorable texture was obtained in each example.

This application was filed on September 30, 2019, Japanese Application No. 2019-180451, Japanese Application Japanese Patent Application No. 2020-119206, filed on July 10, 2020, and August 19, 2020. Claim priority on the basis of Japanese Patent Application No. 2020-138938, and incorporate all of its disclosures herein.

Claims

The following components (a) and (b):
(A) Low molecular weight starch of starch having an amylose content of 5% by mass or more,
(B) A composition containing an emulsifier.
The peak molecular weight of the component (a) is 3 × 10 3 or more and 5 × 10 4 or less.
The content of the component (a) in the composition is 3% by mass or more and 45% by mass or less with respect to the entire composition.
The total content of starch in the composition is 75% by mass or more and 99.5% by mass or less with respect to the entire composition.
The content of the component (b) in the composition is 0.5% by mass or more and 11% by mass or less with respect to the entire composition.
The amylose-lipid complex free enthalpy per starch dry mass of the composition as measured by differential scanning calorimetry is 0.9 J / g or more.
A composition having a cold water swelling degree of 5 or more and 20 or less at 25 ° C. of the composition.
The composition according to claim 1, wherein the soluble fraction of the composition at 25 ° C. is 0.5% by mass or more and 14% by mass or less.
The composition according to claim 1 or 2, wherein the component (b) is a nonionic surfactant.
The content of the sieve fraction of a sieve having a mesh size of 1.4 mm in the composition is 0% by mass or more and less than 10% by mass, and the bulk specific gravity measured according to JIS K-6720 is 0.25 g / mL. The composition according to any one of claims 1 to 3, which is 0.7 g / mL or more and is 0.7 g / mL or less.
A food quality improver containing the composition according to any one of claims 1 to 4.
The food is a kneaded food or a spicy food,
The quality improver according to claim 5, wherein the component (b) is at least one selected from the group consisting of monoglycerin fatty acid ester and sucrose fatty acid ester.
The food is a kneaded food or a spicy food,
The quality improver according to claim 5 or 6, wherein the amylose-lipid complex free enthalpy is 1 J / g or more.
The quality improver according to any one of claims 5 to 7, wherein the food is one selected from the group consisting of livestock meat paste food, livestock meat-like paste food, filling and wasabi paste.
A quality improver used for batter of fried foods or fried foods.
The quality improving agent according to claim 5, wherein the component (b) is a monoglycerin fatty acid ester.
A quality improver used for batter of fried foods or fried foods.
The quality improver according to claim 5 or 9, wherein the amylose-lipid complex free enthalpy is 1.8 J / g or more.
The food is a food or pasta sauce used as roux.
The quality improver according to claim 5, wherein the component (b) is at least one selected from the group consisting of monoglycerin fatty acid ester and sucrose fatty acid ester.
A method for producing a food product, which comprises a step of adding the quality improving agent according to any one of claims 5 to 11 to the food product.
A method for improving the quality of food, which comprises adding the quality improving agent according to any one of claims 5 to 11 to the food.
The method for producing a composition according to any one of claims 1 to 4.
The step of preparing the component (a) and
A step of pregelatinizing a raw material containing the components (a) and (b), and
Including
The content of the component (a) in the raw material is 3% by mass or more and 45% by mass with respect to the entire raw material.
The total amount of starch contained in the raw material is 75% by mass or more and 99.5% by mass or less with respect to the whole raw material.
A method for producing a composition, wherein the content of the component (b) in the raw material is 0.5% by mass or more and 11% by mass or less with respect to the entire raw material.