WO2021065930A1 - Composition - Google Patents

Composition Download PDF

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Publication number
WO2021065930A1
WO2021065930A1 PCT/JP2020/036972 JP2020036972W WO2021065930A1 WO 2021065930 A1 WO2021065930 A1 WO 2021065930A1 JP 2020036972 W JP2020036972 W JP 2020036972W WO 2021065930 A1 WO2021065930 A1 WO 2021065930A1
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Prior art keywords
mass
composition
food
less
component
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PCT/JP2020/036972
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English (en)
Japanese (ja)
Inventor
智貴 堀金
海 山縣
采香 佐藤
淳平 窪田
三四郎 齋藤
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株式会社Ｊ－オイルミルズ
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Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2021551323A priority Critical patent/JPWO2021065930A1/ja
Priority to CN202080065793.9A priority patent/CN114513970A/zh
Publication of WO2021065930A1 publication Critical patent/WO2021065930A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a composition, and more specifically to a food composition.
  • Patent Document 1 Japanese Unexamined Patent Publication No. 2006-265490
  • Patent Document 2 Japanese Unexamined Patent Publication No.
  • 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.
  • 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.
  • compositions and methods for producing the same are provided.
  • 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.
  • [3] The composition according to [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.
  • 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.
  • the food is a paste food or a spicy food
  • the quality improver according to [5], wherein the component (b) is a monoglycerin fatty acid ester.
  • the food is a food or pasta sauce used as roux.
  • 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.
  • 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 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.
  • composition may contain each component alone or in combination of two or more.
  • the composition comprises the following components (a) and (b).
  • (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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Ingredient (b) is an emulsifier.
  • the emulsifier include food emulsifiers.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the shape of the composition is, for example, a powdery granular material.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the oil retention rate of the composition at 25 ° C. during water absorption is preferably 400% or less, and more preferably 350% or less.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a step of pregelatinizing the raw material containing the components (a) and (b) will be described.
  • a general method used for heat gelatinization of starch can be used.
  • 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.
  • the barrel temperature is 30 to 200 ° C.
  • the outlet temperature is 80 to 180 ° C.
  • the screw rotation speed is 100 to 1,000 rpm.
  • Heat-swelling under the condition of heat treatment time of 5 to 60 seconds.
  • the product can be obtained as a granulated product.
  • 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.
  • the food quality improving agent includes the above-mentioned composition.
  • 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.
  • 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.
  • 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.
  • the food quality improving agent may contain ingredients other than the above-mentioned compositions as long as the effects are not impaired.
  • starch unprocessed starch and processed starch obtained by chemically, physically or enzymatically processing these
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • both the batter and the bleeder may contain a quality improver.
  • the bread may be, for example, a crushed product of bread obtained by baking a dough containing a quality improver.
  • 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).
  • 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.
  • the component (b) is preferably one or more selected from the group consisting of monoglycerin fatty acid esters and sucrose fatty acid esters.
  • 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.
  • the food is preferably one selected from the group consisting of meat paste food, meat-like paste food, filling and wasabi paste. is there.
  • 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.
  • the component (b) is preferably a monoglycerin fatty acid ester.
  • 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.
  • 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.
  • the quality improver is preferably added before the retort treatment.
  • the food or pasta sauce used as a roux may be a retort food filled in a retort container.
  • the component (b) is preferably one or more selected from the group consisting of monoglycerin fatty acid esters and sucrose fatty acid esters.
  • 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.
  • the quality improver in the present embodiment for example, it is possible to improve the flavor and texture of roux and sauce.
  • the method for producing a food product includes a step of adding the above-mentioned quality improving agent to the food product.
  • 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.
  • 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.
  • the clothing material is preferably a bleeder.
  • 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.
  • 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.
  • 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.
  • the food raw material is a raw material and a mixture thereof before obtaining the final food.
  • 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.
  • 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.
  • 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
  • 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.
  • 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).
  • 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 ⁇ m filtration filter (DISMIC-25HP PTFE 0.45 ⁇ m manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
  • 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.
  • 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.
  • 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.
  • a bulk specific gravity measuring instrument manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd.
  • the oil retention rate at the time of water absorption was further better.
  • the emulsifier used is a monoglycerin fatty acid ester
  • 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.
  • Example of application to paste food 1 (Example of application to paste food 1) (Examples 1-1, 1-2, control example 1)
  • the composition was applied to a double bean paste hamburger.
  • Table 4 shows the hamburger steak formulation.
  • 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.
  • 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.
  • 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.
  • 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)
  • the composition was applied to tuna with mayonnaise (tuna mayonnaise).
  • the compositions and evaluation results used in each example are shown in Table 6.
  • Ingredient composition (mass%) Tuna flakes 59.08 Onion (boiled, drained) 17.65 Mayonnaise 20.62
  • Example 2-1 and Example 2-2 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.
  • 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.
  • an emulsifier monoglycerin fatty acid ester
  • Example 4 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.
  • 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.
  • Example 5 Comparative Examples 3, 4, Control Example 5
  • the composition was applied to the retort curry and evaluated by the following method.
  • 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.
  • Comparative Example 3 and Comparative Example 4 were inferior to Example 5 in terms of taste, texture and melting in the mouth.
  • Example 6 control example 6
  • the composition was applied to wasabi paste.
  • Example 6 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.
  • base wasabi base which was used as the kneaded wasabi of Control Example 6.
  • Example 6 the composition of Production Example 3-2 was then added and mixed.
  • Table 11 The materials and formulations of each example are shown in Table 11.
  • Example 6 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 7 Example 7
  • the composition was applied to the bean paste of kneaded dumplings.
  • 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.
  • Example 7-1 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.
  • 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 (Example of application to pie filling) (Examples 8-1 to 8-2, control example 8)
  • a pie was prepared by applying the composition to ratatouille filling.
  • a pie with a filling was produced by the following procedure according to the formulation shown in Table 13. 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.
  • 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.
  • Example 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.
  • Example 9-1 to 9-8 control example 9
  • 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.
  • 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.
  • Example 9-4 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the soy dumplings prepared by adding the composition to the bean paste were all preferable as compared with the control example 10.
  • 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.
  • 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.
  • 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.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

Cette composition contient un composant (a) et un composant (b), le composant (a) étant un amidon de faible poids moléculaire ayant une teneur en amylose de 5 % en masse ou plus, le composant (b) étant un émulsifiant. Le poids moléculaire maximal du composant (a) est de 3 × 103 à 5 × 104. La teneur en composant (a) dans la composition est de 3 à 45 % en masse par rapport à la composition totale. La teneur totale en amidon dans la composition est de 75 à 99,5 % en masse par rapport à la composition totale. La teneur en composant (b) dans la composition est de 0,5 à 11 % en masse par rapport à la composition totale. L'enthalpie libre d'un composite amylose-lipide par poids d'amidon sec dans la composition mesurée par calorimétrie à balayage différentiel est de 0,9 J/g ou plus. La composition a un degré de gonflement dans l'eau froide à 25 °C de 5 à 20.
PCT/JP2020/036972 2019-09-30 2020-09-29 Composition WO2021065930A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024101073A1 (fr) * 2022-11-10 2024-05-16 株式会社Ｊ－オイルミルズ Composition d'amidon semi-soufflée pour produits alimentaires cuits

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH089871A (ja) * 1994-06-28 1996-01-16 Honen Corp 澱粉由来の食品用素材およびこれを用いた食品
JP2005508166A (ja) * 2001-10-17 2005-03-31 ビーエーエスエフ プラント サイエンス， ゲーエムベーハー デンプン
WO2014132534A1 (fr) * 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ Composition et préparation pour pâte à frire, aliment, boisson et aliment pour animaux l'utilisant, et procédé de fabrication de ladite composition

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5551846B1 (ja) * 2013-02-26 2014-07-16 株式会社Ｊ−オイルミルズ 組成物、これを用いた衣材、飲食品および飼料、ならびに組成物の製造方法
JP7153636B2 (ja) * 2017-04-20 2022-10-14 株式会社Ｊ－オイルミルズ 食肉用呈味改善剤および食肉加工食品の製造方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH089871A (ja) * 1994-06-28 1996-01-16 Honen Corp 澱粉由来の食品用素材およびこれを用いた食品
JP2005508166A (ja) * 2001-10-17 2005-03-31 ビーエーエスエフ プラント サイエンス， ゲーエムベーハー デンプン
WO2014132534A1 (fr) * 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ Composition et préparation pour pâte à frire, aliment, boisson et aliment pour animaux l'utilisant, et procédé de fabrication de ladite composition

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024101073A1 (fr) * 2022-11-10 2024-05-16 株式会社Ｊ－オイルミルズ Composition d'amidon semi-soufflée pour produits alimentaires cuits

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