Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
  • A23L29/27—Xanthan not combined with other microbial gums
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

• the present invention relates to a starch-containing food loosening agent, a method for improving the loosening property of starch-containing foods, and a method for producing starch-containing foods.
• Soba, udon, Chinese noodles, pasta, etc. are boiled and eaten, but many of them are distributed so that they can be eaten as they are without heating.
• these noodles are prone to problems such as the noodles sticking to each other during distribution or storage, and in order to improve these problems, oils and fats are coated to prevent the noodles from sticking to each other and loosen. Has been done to improve.
• Patent Document 1 proposes a noodle loosening improving agent that requires lecithin and a diglycerin fatty acid ester and contains an emulsifier such as a polyglycerin fatty acid ester.
• Patent Document 2 proposes an oil / fat composition for improving noodle loosening containing lecithin and a polyglycerin fatty acid ester.
• compositions have a certain degree of loosening property of noodles, but may not be able to exhibit sufficient loosening property due to poor adhesion to noodles, for example, when the surface of the noodles has a large amount of water. ..
• One of the objects of the present invention is to provide a starch-containing food loosening agent having good loosening properties. Further, one of a further object of the present invention is to provide a method for improving the looseness of a starch-containing food and a method for producing a starch-containing food having good looseness.
• a starch-containing food loosening agent for use as an emulsion or an emulsion by adding water contains an oil / fat composition containing an oil / fat and an emulsifier, and a thickening polysaccharide.
• the emulsion has a viscosity of 50 to 10000 mPa ⁇ s (25 ° C.).
• Starch-containing food loosening agent [2] The content of the fat and oil in the fat and oil composition is 20 to 99.5% by mass, and the content of the emulsifier in the fat and oil composition is 0.5 to 80% by mass.
• the emulsifier has an HLB of 2-10.
• the starch-containing food loosening agent according to the above [1].
• the emulsifier is selected from glycerin monofatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed lysinol acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, and lecithin. Seeds or more than one The starch-containing food loosening agent according to the above [1] or [2].
• the content in the oil / fat composition is The diglycerin monofatty acid ester and / or the triglycerin monofatty acid ester is 10 to 60% by mass.
• One or more emulsifiers selected from polyglycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin having an average degree of polymerization of polyglycerin of 4 or more are 0 to 40% by mass.
• the starch-containing food loosening agent according to any one of the above [1] to [3].
• the starch-containing food loosening agent according to any one of [1] to [4] above, wherein the thickening polysaccharide is one or more selected from xanthan gum and galactomannan.
• the thickening polysaccharide in the emulsion is 0.01-2.5% by mass.
• the starch-containing food loosening agent according to any one of [1] to [5] above.
• [7] 30% by mass or more of the constituent fatty acids of the fats and oils in the fats and oils composition are linear saturated fatty acids having 8 to 10 carbon atoms. More than 60% by mass of the constituent fatty acids of the emulsifier in the fat and oil composition are unsaturated fatty acids.
• the loosening property is improved, which comprises a starch-containing food and a starch-containing food loosening agent according to any one of [1] to [9] applied to the surface of the starch-containing food. Starch-containing foods.
• Process to apply A method for improving the looseness of starch-containing foods, including.
• the content of the fat and oil in the fat and oil composition is 20 to 99.5% by mass, and the content of the emulsifier in the fat and oil composition is 0.5 to 80% by mass.
• the emulsifier has an HLB of 2-10.
• the content in the oil / fat composition is The diglycerin monofatty acid ester and / or the triglycerin monofatty acid ester is 10 to 60% by mass.
• One or more emulsifiers selected from polyglycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin having an average degree of polymerization of polyglycerin of 4 or more are 0 to 40% by mass.
• the thickening polysaccharide is one or more selected from xanthan gum and galactomannan.
• a method for producing a starch-containing food having improved looseness which comprises a step of obtaining the starch-containing food by the method for improving the looseness of the starch-containing food according to any one of the above [11] to [14]. ..
• the looseness of starch-containing foods can be improved.
• a (numerical value) to B (numerical value) mean A or more and B or less.
• the preferred embodiments and more preferred embodiments exemplified below can be used in combination with each other as appropriate regardless of the expressions such as “favorable” and “more preferable”.
• the description of the numerical range is an example, and a range in which the upper limit and the lower limit of each range and the numerical values of the examples are appropriately combined can also be preferably used. Further, terms such as “contains” or “contains” may be read as “essentially” or “consisting only”.
• the starch-containing food loosening agent itself is in the state of an emulsion or is emulsified and used as an emulsion.
• a starch-containing food loosening agent is mixed with water to form an emulsion.
• the emulsion is not particularly limited, but is an oil-in-water (O / W-type) emulsion, a water-in-oil (W / O-type) emulsion, a W / O / W-type emulsion, or the like. However, it is preferably an oil-in-water emulsion.
• the starch-containing food loosening agent of the present invention contains an oil / fat composition containing an oil / fat and an emulsifier, and a thickening polysaccharide.
• the starch-containing food loosening agent of the present invention contains a thickening polysaccharide, so that the viscosity of the emulsion is higher than that without the thickening polysaccharide. By increasing the viscosity of the emulsion, it has the effect of improving the loosening property of the starch-containing food. However, if the viscosity is too high, the workability and the coating property for starch-containing foods are inferior.
• the starch-containing food loosening agent of the present invention is an emulsion having a viscosity of 50 to 10000 mPa ⁇ s (25 ° C.), or an emulsion obtained by adding a starch-containing food loosening agent. It is appropriate that the viscosity is 50 to 10000 mPa ⁇ s (25 ° C.).
• the starch-containing food loosening agent before water addition may be in a state of substantially no water (no aqueous phase) or in an emulsified state containing water. Water will be emulsified and / or diluted with water.
• the starch-containing food loosening agent that does not substantially contain water becomes an emulsion by adding water.
• the emulsified starch-containing food loosening agent is diluted by water to reduce the viscosity of the emulsion.
• the starch-containing food loosening agent has a viscosity of 100 to 9000 mPa ⁇ s (25 ° C.), or an emulsion obtained by adding a starch-containing food loosening agent to a viscosity of 100 to 9000 mPa ⁇ s (25 ° C.). ) Is preferable.
• the starch-containing food loosening agent has a viscosity of 250 to 1000 mPa ⁇ s (25 ° C.), or an emulsion obtained by adding a starch-containing food loosening agent to a viscosity of 250 to 1000 mPa ⁇ s (25 ° C.). Is more preferable.
• the starch-containing food loosening agent has a viscosity of 400 to 1000 mPa ⁇ s (25 ° C.), or an emulsion obtained by adding a starch-containing food loosening agent to a viscosity of 400 to 1000 mPa ⁇ s (25 ° C.). It is more preferable to be.
• the viscosity can be measured in accordance with the standard oil and fat analysis test method (2.2.10.5-2013 viscosity (Brookfield method)) established by the Japan Oil Chemists' Society.
• a BM type viscometer can be used, and the viscosity one minute after the start of rotation can be used.
• the starch-containing food loosening agent of the present invention contains an oil / fat composition, and the oil / fat is contained in the oil / fat composition.
• the fats and oils animal and vegetable fats and oils, fats and oils synthesized from glycerin and fatty acids, fractionated fats and oils thereof, transesterified oils, hydrogenated oils and the like can be used alone or in combination.
• animal and vegetable oils and fats include soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, hyoleic saflower oil, corn oil, cottonseed oil, rice oil, sesame oil, sesame oil, and flaxseed oil.
• Pepper oil, grape seed oil beef fat, milk fat, fish oil, palm oil, palm oil, palm kernel oil and the like.
• Examples of fats and oils synthesized from glycerin and fatty acids include fats and oils containing linear saturated fatty acids having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, for example, medium-chain fatty acid triglycerides (MCT) having 8 to 10 carbon atoms.
• Examples of the separated oil include separated oils of palm oil such as palm olein, palm super olein, palm stearin, and palm mid fraction.
• the transesterified oil palm oil or a fractionated oil of palm oil and a transesterified oil of another liquid fat or oil, or a transesterified oil of MCT and a vegetable oil or the like can be used.
• Examples of the hydrogenated oil include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of ester exchange oils.
• the fats and oils used in the present invention With respect to the fats and oils used in the present invention, the fats and oils that lose their fluidity at room temperature (25 ° C. ⁇ 5 ° C.) need to be dissolved by heating at the time of application (application) to starch-containing foods, so that the fats and oils have fluidity at 30 ° C. Oils and fats are preferable. Even if a part of the raw material fat is solid at 30 ° C., it can be suitably used as long as it has fluidity as a whole by using it in combination with other raw material fats and oils. Fats and oils having fluidity at 20 ° C. are more preferable, and fats and oils that are liquid at 20 ° C. are even more preferable.
• a linear saturated fatty acid having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms is used as a constituent fatty acid of the fat or oil.
• Fats and oils, rapeseed oil, palm olein, olive oil, and mixtures thereof may be preferably used.
• fats and oils in which 30% by mass or more of the constituent fatty acids of the fats and oils are linear saturated fatty acids having 8 to 10 carbon atoms are preferable because the starch-containing foods have good loosening property.
• Fats and oils in which 50 to 100% by mass of the constituent fatty acids of fats and oils are linear saturated fatty acids having 8 to 10 carbon atoms are more preferable, and 80 to 100% by mass are linear saturated fatty acids having 8 to 10 carbon atoms. Fats and oils are more preferred.
• linear saturated fatty acids having 8 to 10 carbon atoms include caprylic acid and capric acid.
• the starch-containing food loosening agent of the present invention preferably contains 20 to 99.5% by mass of fat and oil in the fat and oil composition (100% by mass).
• the starch-containing food loosening agent of the present invention is used as an emulsion or by adding water, and when the fat and oil is contained in the fat and oil composition in an amount of 20 to 99.5% by mass, the amount of the emulsifier described later may be increased. If so, it can be sufficiently emulsified. Further, by containing the same range of fats and oils, the loosening property of the starch-containing food becomes an acceptable range together with the emulsifier and the thickening polysaccharide described later.
• the amount of fat and oil in the fat and oil composition is preferably 20 to 99% by mass, more preferably 20 to 80% by mass, further preferably 30 to 70% by mass, further preferably 40 to 60% by mass, still more preferably 45 to 55% by mass. Is the most preferable.
• the starch-containing food loosening agent of the present invention contains an emulsifier in the fat and oil composition.
• the emulsifier is one or two selected from glycerin monofatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed lysinol acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, and lecithin. More than seeds can be used.
• the HLB of the emulsifier is preferably 2 to 10 in order to improve the looseness.
• it is permissible to contain a plurality of emulsifiers but the HLB is the HLB of the entire emulsifier contained.
• the emulsifiers of HLB2 to 10 also have an emulsifying function, and in the present invention, the emulsifier can be used to form an emulsified product.
• the HLB of the emulsifier is preferably 3 to 10, more preferably 6 to 10, and even more preferably 6 to 8.
• HLB Hydrophilic Lipophile Balance
• the calculation method of the Atlas method is used for the calculation of the HLB value.
• A A method of calculating the HLB value from the neutralization value of the fatty acid in the ester.
• the HLB value is calculated as an arithmetic mean. For example, when the emulsifier of HLB2 and the emulsifier of HLB4 are contained in a ratio of 1: 1 (mass ratio), the HLB of the entire emulsifier is 3.
• the starch-containing food loosening agent preferably contains 0.5 to 80% by mass of an emulsifier in the oil / fat composition (100% by mass). Within this range, it can be sufficiently emulsified together with the above-mentioned fats and oils.
• the content of the emulsifier is preferably 1 to 80% by mass, 10 to 80% by mass, more preferably 10 to 60% by mass, and 20 to 55% by mass in the fat or oil composition. It is more preferably 30 to 50% by mass, and most preferably 35 to 45% by mass in the oil / fat composition.
• the emulsifier contained in the fat and oil composition is preferably unsaturated fatty acid in an amount of 60% by mass or more of the constituent fatty acids in order to prevent solidification at a low temperature. It is more preferable that 70 to 100% by mass of the constituent fatty acids of the emulsifier is an unsaturated fatty acid, and further preferably 80 to 98% by mass of the constituent fatty acids of the emulsifier is an unsaturated fatty acid. Further, as the unsaturated fatty acid, for example, a linear unsaturated fatty acid having 16 to 22 carbon atoms, preferably 18 to 22 carbon atoms, and more preferably 18 to 20 carbon atoms can be used.
• the unsaturated fatty acid one or more unsaturated fatty acids selected from oleic acid, linoleic acid, linolenic acid, and erucic acid are preferable. Particularly preferably, 65 to 90% by mass of the constituent fatty acid is oleic acid.
• the fatty acids other than the unsaturated fatty acids of the emulsifier are saturated fatty acids.
• a linear saturated fatty acid having 6 to 22 carbon atoms is preferable, a linear saturated fatty acid having 16 to 22 carbon atoms is more preferable, a linear saturated fatty acid having 18 to 20 carbon atoms is further preferable, and palmitic acid is more preferable. It is more preferable to use one or more selected from, stearic acid and behenic acid.
• the emulsifier to be used is preferably diglycerin monofatty acid ester and / or triglycerin monofatty acid ester. These emulsifiers have a high function of emulsifying fats and oils as well as loosening properties. Therefore, these emulsifiers can be used alone or at the same time as other emulsifiers.
• diglycerin monofatty acid ester a diglycerin fatty acid ester produced by esterifying diglycerin and a fatty acid can be used.
• the diglycerin monofatty acid ester and / or the triglycerin monofatty acid ester it is preferable to use one obtained by distilling a reaction product to increase the purity of the monoester, but it is also possible to use one containing a diester or a triester as an impurity. good.
• the starch-containing food loosening agent preferably contains diglycerin monofatty acid ester and / or triglycerin monofatty acid ester in an oil / fat composition in an amount of 10 to 60% by mass. If the blending amount of the diglycerin monofatty acid ester and / or the triglycerin monofatty acid ester is 10% by mass or more, it can be sufficiently emulsified, and by suppressing the blending amount to 60% by mass or less, other emulsifiers can be used. There is room for blending, and synergistic action with other emulsifiers can be expected.
• the content of the diglycerin monofatty acid ester and / or the triglycerin monofatty acid ester is more preferably 20 to 55% by mass in the fat and oil composition, and further preferably 30 to 50% by mass in the fat and oil composition. It is more preferable that it is 35 to 45% by mass in the oil / fat composition.
• a particularly preferable diglycerin monofatty acid ester is diglycerin monooleic acid ester.
• the starch-containing food loosening agent comprises one or more emulsifiers selected from polyglycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin having an average degree of polymerization of polyglycerin of 4 or more. It is preferable to use it.
• emulsifiers can also be used alone, but when used in combination with the above-mentioned diglycerin monofatty acid ester and / or triglycerin monofatty acid ester, there is an effect of further improving the loosening property.
• One or more emulsifiers selected from polyglycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin having an average degree of polymerization of polyglycerin of 4 or more have a content of 0 to 2 in the fat and oil composition. It is preferably 40% by mass or more than 0% by mass and 40% by mass or less, more preferably 5 to 30% by mass, further preferably 5 to 20% by mass, and 5 to 15% by mass. It is even more preferable.
• a polyglycerin fatty acid ester having an average degree of polymerization of polyglycerin of 4 or more is synthesized by esterifying polyglycerin and a fatty acid.
• Polyglycerin used as a raw material for a polyglycerin fatty acid ester is generally obtained by dehydration condensation at a high temperature in the presence of an alkaline catalyst such as caustic soda using glycerin as a raw material, and distillation, deodorization, and decolorization as necessary.
• Polyglycerin which is a raw material of these polyglycerin fatty acid esters, is also called reactive polyglycerin, which is a mixture of polyglycerins having different degrees of polymerization and has a wide degree of polymerization distribution. Since it is generally difficult to isolate a polyglycerin fatty acid ester having a degree of polymerization of 4 or more, it is permissible to be a mixture of polyglycerin fatty acid esters having various degrees of polymerization.
• the average degree of polymerization indicates the degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester.
• the average degree of polymerization referred to here is a value calculated from the hydroxyl value of polyglycerin, which is a raw material of the polyglycerin fatty acid ester, and is, for example, the average degree of polymerization (formula 1) and (formula 2). n) can be derived.
• Hydroxyl value 56110 ⁇ (n + 2) / molecular weight
• general polyglycerin has tetraglycerin (average degree of polymerization 4), hexaglycerin (average degree of polymerization 6), and decaglycerin (average degree of polymerization 6) according to the average degree of polymerization determined by the terminal group analysis method obtained by measuring the hydroxyl value. It is sold under the name of average degree of polymerization 10) and the like. Therefore, the average degree of polymerization is a value obtained by calculation and may show a value different from the actual degree of polymerization.
• the average degree of polymerization of the polyglycerin portion of the polyglycerin fatty acid ester is more preferably 4 to 12, further preferably 4 to 10, and even more preferably 4 to 7.
• Particularly preferred are pentaglycerin trioleic acid ester, decaglycerin pentaoleic acid ester, and polyglycerin condensed lysinolate.
• the organic acid constituting the organic acid monoglyceride is not particularly limited, but citric acid, succinic acid, acetic acid, tartaric acid, fatty acid and the like can be preferably used.
• citric acid is preferable because it has a high loosening effect.
• Particularly preferred are glyceryl citrate monooleate and monooleic succinate ester.
• the propylene glycol fatty acid ester is an esterified product of propylene glycol and a fatty acid, but those with HLB 2 to 10 or 3 to 10 can be preferably used.
• lecithin egg yolk lecithin or plant-derived lecithin can be used, and it is preferable to use plant-derived lecithin.
• a raw material for plant-derived lecithin crude oil obtained by pressing and / or extracting oil seeds such as soybean, rapeseed, corn, sunflower, saflower, sesame, and flaxseed, and the crude oil is blown with water or steam to precipitate.
• oil slag obtained as a product crude lecithin obtained by drying the separated oil slag, lecithin from which neutral oil and fat is removed from the crude lecithin by a known method such as solvent separation, and further, the mixed lecithin. Concentration / fractionation of phospholipids or high-purity lecithin can be used.
• lecithin obtained by desaccharideting such a raw material is preferable because it can suppress coloring.
• the lecithin in the emulsifier may be an acetone insoluble material measured by "Standard Oil and Fat Analysis Test Method 4.3-1-2013 Acetone Insoluble Material" established by the Japan Oil Chemists' Society. Since this measuring method is not suitable for measuring the content of acetone insoluble matter of 5% by mass or less, the phosphorus content can be measured and converted into the lecithin content.
• the phosphorus content of a phosphorus-containing starch-containing food loosening agent is quantified by a luminescence spectroscopic analysis method (ICP luminescence analyzer) using high-frequency inductively coupled plasma (ICP) as a light source, and the atomic weight of phosphorus and the molecular weight ratio of lecithin are quantified. Is approximately 1:25, so the phosphorus content may be multiplied by 25 to obtain the value.
• ICP luminescence analyzer high-frequency inductively coupled plasma
• the starch-containing food loosening agent of the present invention contains a thickening polysaccharide.
• Thickening polysaccharides are water-soluble high-molecular substances having the property of improving viscosity and gelling when dissolved in water.
• xanthan gum, galactomannan, tamarind seed gum, carrageenan, agar, and pectin. Arabia gum, purulan, soybean polysaccharide and the like, and one or more of these thickening polysaccharides can be used. It is preferably one or more selected from xanthan gum and galactomannan. Further, as the galactomannan, guar gum and locust bean gum are preferable.
• the starch-containing food loosening agent is used as an emulsion or hydrolyzed as an emulsion, but it has an effect of improving the loosening property of the starch-containing food by increasing the viscosity of the emulsion. Therefore, in the present invention, it is appropriate to add a thickening polysaccharide.
• the content of the thickening polysaccharide in the emulsion is preferably 0.01 to 2.5% by mass.
• the content of the thickening polysaccharide in the emulsion (100% by mass) is more preferably 0.05 to 2.0% by mass, and the content of the thickening polysaccharide in the emulsion is 0.1 to 1 by mass. .0% by mass is more preferable.
• the starch-containing food loosening agent of the present invention may contain water.
• the water content in the starch-containing food loosening agent (100% by mass) is preferably 0 to 99.8% by mass, or more than 0% by mass and 99.8% by mass or less.
• the starch-containing food loosening agent is an emulsion, the water content is preferably 50 to 99.8% by mass, more preferably 85 to 99.5% by mass.
• the starch-containing food loosening agent of the present invention can use raw materials generally blended in the starch-containing food loosening agent.
• raw materials generally blended in the starch-containing food loosening agent.
• ethanol, pH adjusters, seasonings, colorants, flavors, antioxidants, sugars, sugar alcohols, stabilizers, emulsifiers and the like can be used.
• the amount of these components can be any amount as long as the effect of the present invention is not impaired, and for example, it can be contained in a starch-containing food loosening agent (100% by mass) in an amount of 10% by mass or less. It can be preferably contained in an amount of 0 to 3% by mass or more than 0% by mass and 3% by mass or less, more preferably 0 to 1% by mass or more than 0% by mass and 1% by mass or less.
• the starch-containing food loosening agent itself is in the form of an emulsion, or is used as a starch-containing food loosening agent emulsified by adding water, and is used as an actual loosening agent. Will be. In that sense, the starch-containing food loosening agent that is not emulsified or whose viscosity is outside the above-mentioned range of 50 to 10000 mPa ⁇ s (25 ° C.) is that of the starch-containing food loosening agent in the form of an emulsion. It can be said to be an intermediate.
• the emulsion of the starch-containing food loosening agent of the present invention can adjust the viscosity of the emulsion by adjusting the water content thereof.
• the starch-containing food loosening agent in the form of an emulsion has, for example, a viscosity of 50 to 10000 mPa ⁇ s (25 ° C.), more preferably 250 to 1000 mPa ⁇ s (25 ° C.), and even more preferably 400 to 1000 mPa ⁇ s (25 ° C.). It is appropriate to have a viscosity of 25 ° C.), particularly preferably 400 to 1000 mPa ⁇ s (25 ° C.). Other definitions and preferred embodiments of the emulsion are as described above.
• the starch-containing food loosening agent of the present invention is used for starch-containing foods.
• starch-containing foods include processed foods prepared by kneading raw materials mainly composed of grain flour such as wheat flour, buckwheat flour, rice flour, potato starch, waste flour, awa flour, konjac flour, and tapioca flour with water. be able to.
• starch-containing foods include noodles such as buckwheat noodles, udon noodles, soumen noodles, cold wheat, Chinese noodles, rice flour noodles, cold noodles, pasta (long pasta), sweet potatoes, macaroni, short pasta, gyoza skin, spring roll skin, etc.
• Examples include pasta products other than noodles, and rice such as rice, fried rice, curry and rice, and bowls.
• the starch-containing food loosening agent is applied to these starch-containing foods in the form of an emulsion having a viscosity of 50 to 10000 mPa ⁇ s (25 ° C.), and is coated with the starch-containing food to improve the loosening property. It can be used to provide the contained food.
• the amount of the starch-containing food loosening agent applied (applied) is 0.1 to 7 parts by mass as the starch-containing food loosening agent in the form of emulsion with respect to 100 parts by mass of the starch-containing food (applied).
• the starch-containing food loosening agent of the present invention is applied to a starch-containing food
• the starch-containing food is immediately boiled in hot water at about 90 to 100 ° C, or the boiled starch-containing food is cooled to room temperature (25 ° C). After setting the temperature to ⁇ 5 ° C.), the starch-containing food loosening agent, which is an emulsified form, may be applied to the starch-containing food.
• the method for improving the unraveling property of a starch-containing food of the present invention is to apply (apply) to a starch-containing food by using the above-mentioned unraveling agent for starch-containing food. That is, a step of emulsifying an oil / fat composition containing an oil / fat and an emulsifier together with a thickening polysaccharide and arbitrary water to obtain an emulsion having a viscosity of 50 to 10000 mPa ⁇ s (25 ° C.), and starching the emulsion.
• an emulsion having a viscosity of more than 50 mPa ⁇ s (25 ° C.) is obtained by emulsification, and then water is added with mixing to obtain 50 to 10,000 mPa ⁇ s (25 ° C.).
• An emulsion having a viscosity reduced to (° C.) may be applied (applied) to a starch-containing food product.
• the details of the starch-containing food loosening agent used in the starch-containing food loosening property improving method of the present invention and the obtained starch-containing food are as described above.
• the method of applying (applying) the starch-containing food loosening agent to starch-containing foods is not particularly limited, but there are methods such as dipping, spraying, and mixing.
• the method for producing a starch-containing food having improved looseness of the present invention includes the step of obtaining the starch-containing food by the above-mentioned method for improving the looseness of starch-containing food.
• a method for producing a starch-containing food product having improved loosening property is to emulsify an oil / fat composition containing an oil / fat and an emulsifier together with a thickening polysaccharide to achieve a viscosity of 50 to 10,000 mPa ⁇ s (25 ° C.).
• It comprises a step of obtaining an emulsion having the same, and a step of applying the emulsion to a starch-containing food product, preferably the surface, to obtain a starch-containing food product having improved loosening property.
• a starch-containing food product preferably the surface
• Fat composition The fats and oils and the emulsifier were mixed in the formulations shown in Tables 1 to 3 to obtain fat and oil compositions 1 to 11.
• the raw materials used are as follows.
• MCT Medium-chain fatty acid triglyceride whose constituent fatty acids are caprylic acid and capric acid: manufactured by Nisshin Oillio Group Co., Ltd.
• Canola oil refined canola oil, trade name "Nisshin Canola Oil”: manufactured by Nisshin Oillio Group Co., Ltd.
• Diglycerin monooleic acid ester trade name "Poem DO-100V” manufactured by RIKEN Vitamin Co., Ltd .: HLB7.3
• Glyceryl citrate monooleate Product name "Sunsoft No.
• Pentaglycerin trioleic acid ester (trade name "Sunsoft A-173E” manufactured by Taiyo Kagaku Co., Ltd .: HLB7) Crude lecithin (Made by Nisshin Oillio Group Co., Ltd.
• Phospholipid content 65% by mass Propylene glycol oleic acid ester (trade name "Rikemar PO-100V” manufactured by RIKEN Vitamin Co., Ltd .: HLB3.6) Decaglycerin pentaoleic acid ester (trade name "Sunsoft Q-175S” manufactured by Taiyo Kagaku Co., Ltd .: HLB7) Polyglycerin condensed lysinolate (trade name "Sunsoft No. 818H” manufactured by Taiyo Kagaku Co., Ltd .: HLB approx. 2) Glycerin monooleate succinate (trade name "Sunsoft 683CB” manufactured by Taiyo Kagaku Co., Ltd.): HLB8.5)
• the loosening agent was prepared according to the formulations shown in Tables 4 to 11.
• the loosening agents 2 and 3 were prepared by mixing an oil / fat composition with water to obtain an emulsion.
• the loosening agent 4 was mixed by adding a thickening polysaccharide (xanthan gum) to water.
• a thickening polysaccharide xanthan gum or guar gum
• Xanthan gum trade name "Neosoft XR” manufactured by Taiyo Kagaku Co., Ltd.
• Guar gum Unitech Foods Co., Ltd. product name "VIDOGUM GHK175"
• the container After storage, the container is placed at a height of 1 m from the flat surface of the stainless steel, the noodles are dropped from the container toward the stainless steel surface, and the maximum distance (maximum diameter) of the noodles dispersed on the stainless steel surface is measured.
• the value obtained by subtracting the maximum distance of the noodles of Reference Example 1 from the maximum distance of the noodles of each sample was defined as the looseness of the noodles.
• Noodle loosening (cm) (maximum distance of sample noodles)-(maximum distance of noodles in Reference Example 1) The larger the value, the wider the noodles are dispersed, indicating that the noodles have good looseness.

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• 2021
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