CN102014661B

CN102014661B - Food quality improver and food

Info

Publication number: CN102014661B
Application number: CN200980116620.9A
Authority: CN
Inventors: 小川晃弘; 梅沢智明
Original assignee: Mitsubishi Chemical Foods Corp; Mitsubishi Kasei Corp
Current assignee: Mitsubishi Chemical Corp
Priority date: 2008-05-16
Filing date: 2009-05-13
Publication date: 2015-09-02
Anticipated expiration: 2029-05-13
Also published as: JP2009297024A; CN102014661A; JP5515403B2; WO2009139423A1

Abstract

The present invention relates to food quality improver and food.The manufacture method of this food quality improver is simple, and storage stability is also excellent, when adding in various food, can long term maintenance just processed or cooked after mouthfeel and taste.This food quality improver contains emulsifying agent and gel-forming material, and this emulsifying agent forms layered structure.Especially, in preferred embodiment of the present invention, the layered structure of emulsifying agent is formed by organic acid mono-glyceride, and gel-forming material is glucomannans.

Description

Food quality improver and food

Technical field

The present invention relates to food quality improver and the food containing this food quality improver.

Background technology

Food containing starch after just processing or the cooking, between storage life in, amylum body occurs aging, and lose moisture feeling, become wizened, mouthfeel becomes harder.In addition, also there is bad smell because of aging sometimes in the food containing starch.Further, for frozen food, cause the destruction of food tissue due to the coarsening of the ice crystal in freezen protective or the gasification of moisture, dewater when thawing.And in rice cake or the filling contained by rice flour mash, moisture also can be separated in time.

There has been proposed several quality-improving agent method, to tackle the problems referred to above in the food in preservation.

Such as, there will be a known following method: with special ratios compound lard, organic acid mono-glyceride, two glyceride, emulsifying agent, carbohydrate and water, obtain Emulsified oleaginous composition, this Emulsified oleaginous composition is added in frozen food, maintain pliability, the moisture feeling after freezen protective thus, prevent the reduction (see patent document 1) of mouthfeel, taste etc. simultaneously.

And, also known to the oil-in-water type Emulsified oleaginous composition containing grease, dextrin class and emulsifying agent is rubbed in starchy food product dough/pasta, carry out freezing-inhibiting, stored refrigerated time the method (see patent document 2) of the age of starch phenomenon such as sclerosis, drying, mouthfeel reduction.

In addition, utilize the method for the gelling characteristics of glucomannans also known.Such as, there will be a known the manufacture method of following food liquid material: containing in the liquid glucose of glucomannans, W/O emulsion containing alkaline aqueous solution is dispersed in interior phase (decentralized photo), obtains the food liquid material (see patent document 3) of PH4 ~ 8.Further, also known to mixing above-mentioned food liquid material in various food, improve the method (see patent document 4) of the storage stabilities such as the physical property of food, mouthfeel, taste, cold resistance, deep freeze resistance in a effective manner.In addition, in order to prevent the sclerosis of rice cake class, the method (see patent document 5) of the known pulullan polysaccharide, disaccharides and the emulsifying agent that are used as natural polysaecharides.

Patent document 1: Japanese Unexamined Patent Publication 5-236919 publication

Patent document 2: Japanese Unexamined Patent Publication 2001-95489 publication

Patent document 3: Japanese Unexamined Patent Publication 2003-88306 publication

Patent document 4: Japanese Unexamined Patent Publication 2003-235474 publication

Patent document 5: Japanese Unexamined Patent Publication 5-84046 publication

Summary of the invention

But, do not obtain abundant gratifying quality-improving effect with prior art.And, existing Emulsified oleaginous composition exist be difficult to control emulsifying temperature when manufacturing or time, the problem such as the stability that is difficult to maintain composition.Further, when mixing glucomannan, in order to make glucomannans and alkali interact at leisure, need to use compound emulsion etc., manufacture method is complicated, is also difficult to long term maintenance emulsion intercalation method in addition.

The present invention is in view of above-mentioned reality, object is to provide a kind of food quality improver, and the manufacture method of this food quality improver is simple, and storage stability is also excellent, when adding various food (such as, the Western-style pastry class such as Bread and Pastries, steamed sponge cake, cake, Western style cake to; The food containing starch such as filling (Filling) class, Noodles (freezer surface, dried noodle, the instant noodles etc.); The Japanese snack categories such as rice cake, filling, rice flour mash; The frozen food such as non-staple foodstuff class, aquatic products processing category, freezing dumpling; Etc.) in time, can long term maintenance just processed or cooked after mouthfeel and taste.

So, the present inventor in order to achieve the above object, conduct in-depth research, found that, the composition containing emulsifying agent, carbohydrate and organic acid mono-glyceride specific structure (layered structure) formed in aqueous can become an excellent food quality improver, and have submitted application (see International Publication No. 2008/068890 pamphlet).In addition, the present inventor finds, time in above-mentioned composition containing glucomannans, just can become more excellent food quality improver, thus obtain the present invention.

That is, the present invention has following main points, and described in following [1] ~ [11] item institute specific.

[1] a food quality improver, is characterized in that, this food quality improver contains emulsifying agent and gel-forming material, and this emulsifying agent forms layered structure.

[2] the food quality improver as described in above-mentioned [1], wherein, the layered structure of emulsifying agent is formed by organic acid mono-glyceride.

[3] the food quality improver as described in above-mentioned [1] or [2], wherein, emulsifying agent contains sucrose fatty ester and/or polyglyceryl fatty acid ester.

[4] a kind of food quality improver, it is characterized in that, this food quality improver contains emulsifying agent and gel-forming material, and this emulsifying agent contains organic acid mono-glyceride and the emulsifying agent except organic acid mono-glyceride, and organic acid mono-glyceride forms layered structure.

[5] the food quality improver as described in above-mentioned [4], wherein, the emulsifying agent except organic acid mono-glyceride contains sucrose fatty ester and/or polyglyceryl fatty acid ester.

[6] the food quality improver as described in any one of above-mentioned [1] ~ [5], wherein, gel-forming material is glucomannans.

[7] the food quality improver as described in any one of above-mentioned [1] ~ [6], wherein, this food quality improver also contains carbohydrate.

[8] the food quality improver as described in any one of above-mentioned [2] ~ [7], wherein, organic acid mono-glyceride reacts by making organic acid acid anhydrides and glycerine monofatty ester and obtains.

[9] the food quality improver as described in any one of above-mentioned [2] ~ [8]; wherein, forming the organic acid of organic acid mono-glyceride is be selected from least one organic acid in the group that is made up of butanedioic acid, citric acid, tartaric acid, acetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid and fumaric acid.

[10] the food quality improver as described in any one of above-mentioned [5] ~ [9], wherein, the content of gel-forming material is 0.01 ~ 10 quality %, the content of organic acid mono-glyceride is 0.01 ~ 50 quality %, and the content of the emulsifying agent except organic acid mono-glyceride is 0.001 ~ 50 quality %.

[11] food, is characterized in that, this food contains the food quality improver described in any one of above-mentioned [1] ~ [10].

The manufacture method of food quality improver of the present invention is simple, and storage stability is also excellent, when adding in various food, can long term maintenance just processed or cooked after mouthfeel and taste.By inference, the excellent effect of food quality improver of the present invention utilizes moisture holding capacity to prevent the sex change of the aging of starch and CKIs matter from producing.Further specifically, food quality improver of the present invention demonstrates following effect.

(1) even if water also can be kept under the heating, the thermal shock such as freezing of food, reduce by thermogenetic problem.

(2) improve the dough/pasta physical property of wheat flour and starch food, even if add a large amount of water, also can improve mechanical endurance.

(3) there is the effect of the stink smell hiding poultry meat and the flesh of fish, play the taste of material.

(4) heat (substituting grease) of food can be reduced.

(5) the delicious degree of food is made to improve.

Detailed description of the invention

Below describe the present invention in detail, but this explanation is an example (typical example) of embodiments of the present invention, only otherwise exceed its main points, not by following content is limited.

First, food quality improver of the present invention is described.Food quality improver of the present invention contains emulsifying agent and gel-forming material, and contains the emulsifying agent of formation layered structure as neccessary composition as emulsifying agent.In addition, food quality improver of the present invention can contain carbohydrate or other compositions as required.

As emulsifying agent used in the present invention, at least containing the emulsifying agent forming layer structure.As the emulsifying agent forming layered structure, as long as the emulsifying agent of layered structure can be formed, just do not limit, specifically, can enumerate sucrose fatty ester, polyglyceryl fatty acid ester, organic acid mono-glyceride etc., particularly preferably glycerine monofatty ester, it is organic acid mono-glyceride.

Further, except forming the emulsifying agent of layer structure, preferably also containing the emulsifying agent (following, to be sometimes referred to as other emulsifying agents) not forming layer structure.

It should be noted that, as described later, the emulsifying agent forming layered structure is different from the object that other emulsifying agents contain sometimes.Under such circumstances, the compound identical with the emulsifying agent forming layered structure also can be used together as other emulsifying agents.

Below, the situation using organic acid mono-glyceride as the emulsifying agent forming layered structure is described in detail, but the present invention is not limited to this.

In the present invention, other emulsifying agents when being formed layered structure by organic acid mono-glyceride are not particularly limited, sucrose fatty ester, glycerine monofatty ester, polyglyceryl fatty acid ester etc. can be enumerated, particularly preferably sucrose fatty ester, polyglyceryl fatty acid ester.

Main object containing other emulsifying agents is following 2 points.That is, the first makes the layered structure of organic acid mono-glyceride be dispersed in food quality improver.It two is in the preparation method of food quality improver described later, make the homogeneous emulsification of w/o type emulsion.

When in order to make the layered structure of organic acid mono-glyceride be dispersed in food quality improver to be used as the sucrose fatty ester of other emulsifying agents, the sucrose fatty ester of the state of the aqueous dispersions of high viscosity is become under preferred hydrophilic high (HLB (hydrophilic lipophilic balance, Hydrophile-Lipophile Balance) value is preferably 5 ~ 18, is more preferably 8 ~ 15), water dispersible excellence, high temperature.As the aliphatic acid forming sucrose fatty ester, the saturated or undersaturated aliphatic acid that the carbon numbers such as tetradecylic acid, palmitic acid, stearic acid, behenic acid, oleic acid are 14 ~ 22 can be enumerated.Among these, preferred carbon number is the saturated fatty acid of 14 ~ 18.Further, more than the 70 quality % more preferably forming the aliphatic acid of sucrose fatty ester are stearic aliphatic acid.

When in order to make the layered structure of organic acid mono-glyceride be dispersed in food quality improver to be used as the polyglyceryl fatty acid ester of other emulsifying agents, in the same manner as sucrose fatty ester, preferred hydrophilic is high, water dispersible is excellent, become the polyglyceryl fatty acid ester of the state of the aqueous dispersions of high viscosity under high temperature.Be not particularly limited this polyglyceryl fatty acid ester, the average degree of polymerization of preferred polyglycereol is generally 2 ~ 20, is preferably the polyglyceryl fatty acid ester of 3 ~ 10.In addition, polyglycereol can be the uniform polyglycereol of the degree of polymerization, also can be the mixture of different polymerization degree.Further, the preferred carbon number of aliphatic acid forming polyglyceryl fatty acid ester is the saturated or undersaturated aliphatic acid of 14 ~ 22.In addition, more than the 70 quality % particularly preferably forming the aliphatic acid of polyglyceryl fatty acid ester are stearic polyglyceryl fatty acid ester.

When in order to make the layered structure of organic acid mono-glyceride be dispersed in food quality improver to use other emulsifying agents, the content of other emulsifying agents is generally 0.001 ~ 50 quality %, is preferably 0.005 ~ 20 quality %, is more preferably 0.01 ~ 10 quality % in food quality improver.

On the other hand, the emulsifying agent used as the object (that is, making w/o type emulsion uniformly emulsify) for the latter containing other emulsifying agents, the HLB value of preferably sucrose fatty acid ester, polyglyceryl fatty acid ester is all the oil loving emulsifying agent of less than 4.In this case, the content of the emulsifying agent in w/o type emulsion is generally 0.001 ~ 20 quality %, is preferably 0.005 ~ 10 quality %, is more preferably 0.01 ~ 5 quality %.

Can use as the sucrose fatty ester of other emulsifying agents and polyglyceryl fatty acid ester itself is known delicatessen food emulsifying agent.

As the commercially available product of sucrose fatty ester, can enumerate such as, " Ryoto Sugar EsterS-1670 ", " Ryoto Sugar Ester P-1670 ", " Ryoto Sugar Ester M-1695 ", " RyotoSugar Ester O-1570 ", " Ryoto Sugar Ester S-1170 ", " Ryoto Sugar EsterS-570 ", " Ryoto Sugar Ester S-370 ", " Ryoto Sugar Ester B-370 ", " RyotoSugar Ester S-170 ", " Ryoto Sugar Ester ER-190 ", " Ryoto Sugar EsterPOS-135 " (is manufactured by food society of Mitsubishi Chemical above, trade name), " DK ESTER F-160 ", " DK ESTER F-140 ", " DK ESTER F-110 ", " DK ESTER F-70 ", " DKESTER F-50 " (manufacturing the manufacture of medicine society, trade name by the first industry above) etc.

In addition, as the commercially available product of polyglyceryl fatty acid ester, can enumerate such as, " Ryoto PolyglyEster S-10D ", " Ryoto Polygly Ester P-8D ", " Ryoto Polygly Ester M-10D ", " Ryoto Polygly Ester L-10D ", " Ryoto Polygly Ester S-24D ", " RyotoPolygly Ester S-28D ", " Ryoto Polygly Ester O-15D ", " Ryoto Polygly EsterO-50D ", " Ryoto Polygly Ester B-100D ", " Ryoto Polygly Ester ER-60D " (is manufactured by food society of Mitsubishi Chemical above, trade name), " SY Glyster MSW-7S ", " SY GlysterMS-5S ", " SY Glyster MS-3S ", " SY Glyster TS-3S ", " SY Glyster MO-5S ", " SY Glyster ML-750 ", " SY Glyster HB-750 ", " SY Glyster CR-500 " (above by the manufacture of this chemicals of slope industry society, trade name), " Sunsoft Q-18S ", " SunsoftQ-14S ", " Sunsoft Q-12S ", " Sunsoft A-141E ", " Sunsoft A-17E " (above by the manufacture of sun chemistry society, trade name), " Port エ system DP-95RF ", " Port エ system TRP-97RF " (above by the manufacture of Li Yan vitamin society, trade name) etc.

The content of the mentioned emulsifier in food quality improver is generally 0.001 ~ 50 quality %, is preferably 0.01 ~ 20 quality %, is more preferably 0.1 ~ 10 quality %.

When the content of mentioned emulsifier is very few, the dispersion of the layered structure of organic acid mono-glyceride becomes insufficient.Further, when the content of mentioned emulsifier is too much, there is the tendency that the water tariff collection brought by the layered structure of organic acid mono-glyceride becomes insufficient.

Gel-forming material used in the present invention is not particularly limited, as long as itself swelling in water (namely forming aqueous gel) and edible material.Specifically, glucomannans, galactomannans, agar, gelatin, pectin, carragheen, curdlan, xanthans, gellan gum, carboxymethyl cellulose, alginate, polyglutamic acids etc. can be enumerated, particularly preferably glucomannans.Further, for these gel-forming materials, gelation promoter can also be added aptly.

When using glucomannans as gel-forming material, being not particularly limited glucomannans, can be the glucomannans in source arbitrarily.Glucomannans is the polysaccharide contained by konjaku, and be that D-Glucose and D-MANNOSE show greatly the mol ratio of 1: 1.6 by β-1, the heteropolysaccharide (indigestible polysaccharide) of a large amount of bonding of 4 key, its molecular weight is about 1,000,000 ~ 2,000,000.

As glucomannans, usually can use konjaku powder etc., konjaku powder carries out refining to the konjaku flour dry for konjaku, powdered obtained.From the viewpoint of taste and color and luster, as glucomannans, the konjaku flour particularly preferably after deproteinization.As the konjaku flour after such deproteinization, can enumerate, such as " RHEOLEX RS " (trade name, clear water chemistry society manufactures) etc.

It should be noted that, when using glucomannans as gel-forming material, by adding alkaline components, easily can promote gelation.

When preparing food quality improver, the use form of gel-forming material is not particularly limited, but preferably uses with the state be scattered in water swelling liquid or oil.When using with the form of water swelling liquid, in water swelling liquid, the content of gel-forming material is generally 0.1 ~ 20 quality %, is preferably 0.5 ~ 10 quality %, is more preferably 1 ~ 5 quality %.On the other hand, be scattered in when using in oil, in oil dispersion liquid, the content of gel-forming material is generally 10 ~ 80 quality %, is preferably 20 ~ 70 quality %, is more preferably 30 ~ 60 quality %.

In food quality improver, the content of gel-forming material is generally 0.01 ~ 10 quality %, is preferably 0.1 ~ 5 quality %, is more preferably 0.3 ~ 3 quality %.When the content of gel-forming material is very few, owing to can not get sufficient moisture holding capacity, the effect of the sex change of the aging and CKIs matter suppressing starch therefore cannot be realized.Further, when the content of gel-forming material is too much, the viscosity of gel-forming material water swelling liquid enlarges markedly, and has the tendency becoming the state that cannot mix with other uniform composition.

The organic acid mono-glyceride that the present invention uses has the structure that 1 molecules of fatty acids and 1 molecular organic acids are bonded to 1 molecule glycerine, generally speaking, it is according to the method described in Japanese Unexamined Patent Publication 4-218597 publication, Japan Patent No. 3823524 publication etc., reacts by making organic acid acid anhydrides and glycerine monofatty ester and obtains.

Reaction is carried out usually under condition of no solvent, such as, is for the reaction of the monoglyceride of the aliphatic acid of 18 for succinyl oxide and carbon number, reacts on temperature about 120 DEG C and completed with about 90 minutes.The organic acid mono-glyceride obtained like this forms the mixture containing organic acid, unreacted monoglyceride, two glyceride and other oligomer usually.In the present invention, also can directly use such mixture.

When wanting the purity of the organic acid mono-glyceride improved in food quality improver of the present invention, the organic acid mono-glyceride in mixture is as described above carried out refining by distillation etc.Further, as highly purified organic acid mono-glyceride, commercially available distillation monoglyceride can be used.As the commercially available product of organic acid mono-glyceride, " Port エ system B-30 " (trade name, Li Yan vitamin society manufacture), " STEP SS " (trade name, Hua Wangshe manufacture) etc. can be enumerated such as.Further, the material after the organic acid portion of organic acid mono-glyceride also can being used to be partially neutralized.

The organic acid forming organic acid mono-glyceride is not limited, but such as butanedioic acid, citric acid, tartaric acid, acetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid etc. can be enumerated.Among these, be preferred for the butanedioic acid of food applications, citric acid, acetyl tartaric acid, particularly preferably butanedioic acid.Further, also can be the mixture of the organic acid mono-glyceride be made up of different organic acids.

The aliphatic acid forming organic acid mono-glyceride is not limited, but preferably carbon number is the saturated or undersaturated aliphatic acid of 8 ~ 22, specifically, sad, capric acid, laurate, tetradecylic acid, palmitic acid, stearic acid, behenic acid, oleic acid etc. can be enumerated.Among those, from the aspect of taste, be preferably the aliphatic acid of principal component with stearic acid.Further, also can be by the mixture of the organic acid mono-glyceride of different Fatty acid compositions.

The mixture of above-mentioned organic acid mono-glyceride and water can according to their amount ratio, variations in temperature and get various phase structure (phase state).Among these phase structures, in the present invention, utilize the layered liquid crystal structure (in the present invention, sometimes by it referred to as " layered structure ") of moisture holding capacity excellence.

Layered structure is not only make organic acid mono-glyceride be scattered in water just always to produce, and by carrying out physical agitation to the aqueous dispersions containing organic acid mono-glyceride, making it disperse again, can make dispersion liquid thus.Herein, the layered liquid crystal structure of organic acid mono-glyceride itself is known phase structure, and its details is recorded in such as day high Toru work " food emulsification drug " the 2nd edition (Co., Ltd.'s good fortune study, 1987) 74th ~ 83 pages etc.

When forming layered structure by organic acid mono-glyceride, its preparation condition is also different and different according to the kind of organic acid mono-glyceride, organic acid mono-glyceride is generally 1: 1000 ~ 10: 1 with the amount of water than (mass ratio), is preferably 1: 100 ~ 1: 1, then temperature when disperseing is generally 30 ~ 90 DEG C, is preferably 50 ~ 70 DEG C.

For above-mentioned physical dispersion, such as, being mixed in order to avoid bubble, uses such as anchor mixer etc. to stir lentamente.Mixing speed is generally 10 ~ 100rpm, is preferably 20 ~ 50rpm.That is, according to the kind of used organic acid mono-glyceride, stir with suitable mixing speed, obtain layered structure thus.Further, such as, by polarized light microscope observing, confirm the existence of layer structure, easily can carry out the confirmation of layered structure thus.

Layered structure in the aqueous solution utilizing said method to obtain is more stable, but after dry solidification, its structure can change by water removal.Therefore, use with the state of moist solidification in the operation of the aqueous solution being dispersed with layered structure usually before manufacturing food quality improver of the present invention.In addition, food quality improver of the present invention also uses with the state of moist solidification usually.

Further, if apply high shear to the aqueous solution being dispersed with layered structure, then layer structure may change, and does not therefore apply high shear in preferred operation before manufacturing food quality improver of the present invention.In addition, preferably also high shear is not applied to food quality improver of the present invention.Specifically, the high pressure homogenizer and colloid mill etc. that use such as processing pressure to be more than 20MPa (meter pressure) is preferably avoided.

For the situation of succinylated monoglyceride, such as, as long as aliphatic acid is stearic acid, layered structure will be formed more than temperature 50 C.Above-mentioned heating-up temperature is generally 40 ~ 100 DEG C, is preferably 40 ~ 80 DEG C, more preferably 50 ~ 70 DEG C.Generally speaking, along with fatty acid chain length is elongated, the formation temperature of layered structure raises.As mentioned above, use anchor mixer etc. in this temperature range, the mixture of succinylated monoglyceride and water is stirred lentamente, the layered structure of succinylated monoglyceride can be prepared thus.In this case, the content of succinylated monoglyceride in aqueous dispersions is generally 0.001 ~ 50 quality %, is preferably 0.01 ~ 30 quality %, is more preferably 0.1 ~ 10 quality %.

In food quality improver, the content of organic acid mono-glyceride is also different according to the difference of food of application food quality improver of the present invention, but is generally 0.01 ~ 50 quality %, preferably 0.02 ~ 20 quality %, more preferably 0.05 ~ 10 quality %.When the content of organic acid mono-glyceride is very few, food quality improved effect becomes insufficient, when the content of organic acid mono-glyceride is too much, have can not in food quality improver homodisperse tendency.

Above, the situation being formed layered structure by organic acid mono-glyceride is illustrated, for the situation being formed layered structure by the emulsifying agent (such as sucrose fatty ester) except organic acid mono-glyceride, also can replace above-mentioned organic acid mono-glyceride and similarly be suitable for.It should be noted that, when forming layered structure by the emulsifying agent except organic acid mono-glyceride, organic acid mono-glyceride can also be used as other emulsifying agents.

As required, carbohydrate can also be contained in food quality improver of the present invention.Carbohydrate used in the present invention is not particularly limited, the Saccharide and saccharide alcohols such as granulated sugar, glucose, isomerized sugar, maltose, trehalose, D-sorbite, maltitol, lactitol, red moss alcohol can be used; Various oligosaccharides; Their mixture etc.Among these, preferred oligosaccharides.

As above-mentioned oligosaccharides, Fructus Hordei Germinatus oligose (preferred degree of polymerization is 3 ~ 7), nigero-oligosaccharide (ニゲロオリ go sugar), oligoisomaltose, panose oligosaccharides (パノ mono-スオリ go sugar), oligomeric dragon gallbladder sugar, FOS, galactooligosaccharide, xylo-oligosaccharide, LS 55L, their syrup etc. can be enumerated.Above-mentioned carbohydrate is suitable choice for use according to object, such as, when wish improves the deep freeze resistance of diet product, and preferred Fructus Hordei Germinatus oligose and sugar alcohol.In the preparation of food quality improver of the present invention, usual carbohydrate uses in form of an aqueous solutions, such as, when syrup, can directly use.

When preparing food quality improver, the use form of carbohydrate is not particularly limited, but preferably uses in form of an aqueous solutions.In this case, in the aqueous solution, the content of carbohydrate is generally 10 ~ 90 quality %, is preferably 40 ~ 80 quality %, is more preferably 60 ~ 80 quality %.

The content of the carbohydrate in food quality improver is generally 1 ~ 90 quality %, is preferably 20 ~ 80 quality %.When the content of carbohydrate is very few, the storage stability of food quality improver is poor, and when the content of carbohydrate is too much, the crystallization of the sugar of some kind can be separated out, or viscosity raises, and therefore there is the tendency that workability worsens.

As required, food quality improver of the present invention can also containing alcohol such as ethanol.In food quality improver, the content of alcohol is generally 1 ~ 10 quality %, is preferably 2 ~ 5 quality %.When the content of alcohol is very few, the effect of the Proliferation Ability preserving microorganism in food quality improver process is become insufficient; When the content of alcohol is too much, alcohol smell grow.By share the alcohol such as ethanol, storage stability can be improved further.

It should be noted that, as required in the scope not damaging effect of the present invention, emulsifying agent than that described above can also be added (such as in food quality improver of the present invention, lecithin, lysolecithin, monoglyceride, sorbitan aliphatic ester, methyl glycol fatty acid ester etc.), starch (such as, the native starch such as cornstarch, wheaten starch, rice starch, tapioca, amylomaize, waxy corn starch, sago starch, farina, amylum marantae, sweet potato starch; The modified starches such as esterification starch, etherification starch, crosslinked starch, periodate oxidation starch, hydroxypropylated starch ( work Lake powder); The producing starch etc. such as spheroidizing starch, alphalysed starch, Heat-Moisture Treated Starch), organic acid (such as, fumaric acid, butanedioic acid, citric acid, tartaric acid, acetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid etc.), grease (such as, corn oil, rapeseed oil, rice bran oil, olive oil, sesame oil, soybean oil, camellia oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, butterfat etc.), lipoprotein (such as, the mixture of lactalbumin, lecithin and water; The mixture of yolk protein, lecithin and water; The mixture of soybean protein, lecithin and water; The mixture etc. of zein, Phospholipids and water), alkaline reagent (such as, the alkaline salts such as sodium carbonate, potash, sodium acid carbonate, calcium carbonate, sodium hydrogen phosphate, sodium phosphate, dipotassium hydrogen phosphate, potassium phosphate, sodium polyphosphate, natrium citricum, sodium lactate), low molecule gelatin, VC palmitate, sweetening material, spices (such as, flores aurantii water, butter essence, milk-taste essence etc.), compounding ingredient that vitamin, antioxidant etc. itself are known.

In food quality improver containing mentioned component, remaining part is generally water.In food quality improver, the content of water is generally 20 ~ 95 quality %, is preferably 30 ~ 90 quality %.When the content of water is very few, the viscosity increase of food quality improver causes workability to worsen; When the content of water is too much, because emulsifying agent or gel-forming amount of substance reduce, the effect of food quality improver may weaken.

Being not particularly limited the preparation method of food quality improver of the present invention, can be arbitrary method, as long as can mix the method for mentioned component.Specifically, such as can manufacture by the following method.

First, use emulsifying agent by aqueous phase and oil phase emulsification, prepare w/o type emulsion, this w/o type emulsion is added in the water swelling liquid of gel-forming material, stirs, obtain mixed liquor.Herein, when using glucomannans as gel-forming material, in the aqueous phase forming w/o type emulsion, contain alkaline reagent in advance.It should be noted that, for the emulsifying agent of w/o type emulsion and the emulsifying agent of non-formation layered structure.In addition, then prepare the aqueous dispersions being defined layered structure by organic acid mono-glyceride etc.When preparing this aqueous dispersions, in order to make layer structure stabilisation, preferably in advance containing other emulsifying agents.This aqueous dispersions prepared is joined in above-mentioned mixed liquor, stirs, manufacture food quality improver thus.

Or, as additive method, the dispersion liquid formed by making glucomannans be scattered in grease is mixed in the aqueous dispersions being defined layered structure by organic acid mono-glyceride etc., in this mixed liquor, add the w/o type emulsion and emulsifier aqueous solution prepared as described above, stir.

In addition, also add liquid glucose as required, stir.Stirring condition is not particularly limited, such as, uses propeller mixer etc. slowly to stir.Temperature when stirring (mixing) is generally 30 ~ 90 DEG C, is preferably 40 ~ 60 DEG C.

Now, by adding alcohol and/or other compositions such as ethanol, the quality improver of applicable each food properties can be made.

The order of addition of above-mentioned each composition is an example of detailed description of the invention, is not limited to this.

Food quality improver of the present invention can use board-like sterilization machine etc. to carry out general pasteurization etc. after the production as required, as the mouthfeel of diet product or the modifying agent of physical property, for various diet product.

Next, food of the present invention is described.The feature of food of the present invention is, it contains above-mentioned food quality improver.As food, such as Bread and Pastries, snack categories, non-staple foodstuff class, filling subclass, Noodles, Japanese snack categories, aquatic products processing category etc. can be enumerated.

The addition of food quality improver in food is generally 0.1 ~ 50 quality % relative to food total amount (100 quality %), is preferably 1 ~ 30 quality %, is more preferably 2 ~ 10 quality %.The adding method adding food quality improver of the present invention in such food comprises: directly mix in wheat flour etc., rub add after dough/pasta, dilute with water, etc.

Food quality improver of the present invention can adjust the content of above-mentioned each composition according to the characteristic of each food, make more suitable quality improver thus.Below, preferred embodiment, its effect etc. when being applied to various food are described.

It should be noted that, hereinafter, " content " of each composition refers to the content of this composition in food quality improver, and " addition " of food quality improver refers to the addition of the total amount (100 quality %) relative to this food.

(1) Japanese, Western-style pastry class

In the present invention, Japanese, Western-style pastry class comprises all dessert being commonly referred to as Japanese dessert or Western-style pastry.

As Japanese, Western-style pastry class quality improver, preferred composition and content as follows.As the emulsifying agent except forming the emulsifying agent of layered structure, preferred polyglyceryl fatty acid ester, its content is preferably 0.001 ~ 10 quality %, is more preferably 0.003 ~ 3 quality %.As carbohydrate, preferred oligosaccharides, its content is preferably 10 ~ 90 quality %, is more preferably 50 ~ 80 quality %.As gel-forming material, preferably glucomannan, its content is preferably 0.1 ~ 1 quality %, is more preferably 0.3 ~ 0.8 quality %.As the emulsifying agent forming layered structure, preferred succinylated monoglyceride, its content is preferably 0.01 ~ 20 quality %, is more preferably 0.02 ~ 5 quality %.

In addition, as other compositions, preferably containing starch 0.1 ~ 5 quality %, grease (such as corn oil) 0.1 ~ 5 quality %, alkaline reagent (Na ₃pO ₄12H ₂o and Na ₄p ₂o ₇) 0.01 ~ 3 quality %, VC palmitate 0.0001 ~ 1 quality %, spices (such as flores aurantii water) 0.001 ~ 1 quality % etc.

Further, remaining part is generally water, and its content is preferably 20 ~ 50 quality %, is more preferably 25 ~ 40 quality %.

The addition of above-mentioned quality improver in Japanese, Western-style pastry class is preferably 0.1 ~ 50 quality %, is more preferably 1 ~ 30 quality %.

By using above-mentioned quality improver in Japanese, Western-style pastry class, give play to following effect.

(1) give deep freeze resistance, cold resistance and prevent mouthfeel deterioration.

(2) taste (egg taste) is strengthened.

(3) the aging of starch is prevented.

(4) moisture retention is improved.

(5) shape-retaining ability of O/W type cream (ice cream, soft ice cream) and the improvement of mouthfeel.

(2) filling class

In the present invention, filling class refers to and comprises all food being commonly referred to as filling.As filling class quality improver, preferred composition and content as follows.

As the emulsifying agent except forming the emulsifying agent of layered structure, preferably containing both sucrose fatty ester and polyglyceryl fatty acid ester.The content of sucrose fatty ester is preferably 0.001 ~ 10 quality %, is more preferably 0.05 ~ 5 quality %.The content of polyglyceryl fatty acid ester is preferably 0.001 ~ 10 quality %, is more preferably 0.003 ~ 3 quality %.As carbohydrate, preferred oligosaccharides, its content is preferably 10 ~ 90 quality %, is more preferably 40 ~ 70 quality %.As gel-forming material, preferably glucomannan, its content is preferably 0.1 ~ 1 quality %, is more preferably 0.3 ~ 0.8 quality %.As the emulsifying agent forming layered structure, preferred succinylated monoglyceride, its content is preferably 0.01 ~ 20 quality %, is more preferably 0.02 ~ 5 quality %.

In addition, as other compositions, preferably containing grease (such as corn oil) 0.1 ~ 5 quality %, lipoprotein (such as the mixture of milkiness albumen, lecithin and water) 0.001 ~ 1 quality %, alkaline reagent (Na ₃pO ₄12H ₂o and Na ₄p ₂o ₇) 0.01 ~ 3 quality %, VC palmitate 0.0001 ~ 1 quality %, spices (such as flores aurantii water) 0.001 ~ 1 quality % etc.

Further, remaining part is generally water, and its content is preferably 20 ~ 60 quality %, is more preferably 30 ~ 50 quality %.

The addition of above-mentioned quality improver in filling class is preferably 0.1 ~ 50 quality %, is more preferably 1 ~ 30 quality %.

By using above-mentioned quality improver in filling class, give play to following effect.

(1) dehydrating phenomena when what freezing-inhibiting transport etc. caused thaws.

(2) mouthfeel deterioration and flavor deterioration that age of starch causes is improved.

(3) tone (black, occur gloss) is improved.

(4) drying of (hotting plate rear) when preventing stuffing-wrapping machine from operating.

(5) caking (candy and become large particle) is prevented.

(3) Bread and Pastries

In the present invention, Bread and Pastries refer to and comprise all food being commonly referred to as bread.As Bread and Pastries quality improver, preferred composition and content as follows.

As the emulsifying agent except forming the emulsifying agent of layered structure, preferably containing both sucrose fatty ester and polyglyceryl fatty acid ester.The content of sucrose fatty ester is preferably 0.001 ~ 10 quality %, is more preferably 0.05 ~ 5 quality %.The content of polyglyceryl fatty acid ester is preferably 0.001 ~ 10 quality %, is more preferably 0.003 ~ 3 quality %.As carbohydrate, preferred oligosaccharides, its content is preferably 10 ~ 70 quality %, is more preferably 20 ~ 50 quality %.As gel-forming material, preferably glucomannan, its content is preferably 0.1 ~ 3 quality %, is more preferably 0.5 ~ 2 quality %.As the emulsifying agent forming layered structure, preferred succinylated monoglyceride, its content is preferably 0.01 ~ 20 quality %, is more preferably 0.02 ~ 5 quality %.

In addition, as other compositions, preferably containing starch 1 ~ 5 quality %, organic acid (such as fumaric acid) 0.01 ~ 5 quality %, low molecule gelatin 0.01 ~ 5 quality %, grease (such as corn oil) 0.1 ~ 5 quality %, lipoprotein (such as the mixture of milkiness albumen, lecithin and water) 0.01 ~ 10 quality %, alkaline reagent (Na ₃pO ₄12H ₂o and Na ₄p ₂o ₇) 0.01 ~ 6 quality %, VC palmitate 0.0001 ~ 1 quality %, spices (such as flores aurantii water) 0.001 ~ 1 quality % etc.

Further, remaining part is generally water, and its content is preferably 20 ~ 90 quality %, is more preferably 40 ~ 80 quality %.

The addition of above-mentioned quality improver in Bread and Pastries is preferably 0.01 ~ 50 quality %, is more preferably 0.1 ~ 20 quality %.

By using above-mentioned quality improver in Bread and Pastries, give play to following effect.

(1) fragrance continue and cure smell manifest and continue.

(2) improve mechanical endurance (preventing dough/pasta to be attached to mechanically) and give moisture feeling.

(3) taste that the gas confining force improving freezing bread dough brings and increase volume.

(4) age of starch is suppressed by staggered, the raising water-retaining property of strengthening gluten.

(4) Noodles

In the present invention, Noodles comprises all food being commonly referred to as noodles.As Noodles quality improver, preferred composition and content as follows.

As the emulsifying agent except forming the emulsifying agent of layered structure, preferably sucrose fatty acid ester, its content is preferably 0.001 ~ 10 quality %, is more preferably 0.05 ~ 5 quality %.As gel-forming material, preferably glucomannan, its content is preferably 0.1 ~ 5 quality %, is more preferably 0.5 ~ 3 quality %.As the emulsifying agent forming layered structure, preferred succinylated monoglyceride, its content is preferably 0.01 ~ 20 quality %, is more preferably 0.02 ~ 5 quality %.

In addition, as other compositions, preferably containing starch 1 ~ 5 quality %, grease (such as corn oil) 0.1 ~ 5 quality %, lipoprotein (such as the mixture of milkiness albumen, lecithin and water) 0.001 ~ 1 quality %, alkaline reagent (Na ₃pO ₄12H ₂o and Na ₄p ₂o ₇) 0.01 ~ 6 quality % etc.

Further, remaining part is generally water, and its content is preferably 30 ~ 99 quality %, is more preferably 50 ~ 95 quality %.

The addition of above-mentioned quality improver in Noodles is preferably 0.1 ~ 50 quality %, is more preferably 1 ~ 30 quality %.

By using above-mentioned quality improver in Noodles, give play to following effect.

(1) mouthfeel (very smooth when swallowing, to improve elastic force etc.) is improved.

(2) rheological parameters' change with time (suppressing to send out during boiling the stripping etc. of a small bay in a river, starch) is suppressed.

(3) cold resistance, deep freeze resistance (suppressing the aging of starch).

(4) micro-wave oven patience.

(5) the manifesting (taste that wheat flour is original) of taste.

(6) raising (preventing dough/pasta to be attached to mechanically) of mechanical endurance.

(7) improvement of adhesion inhibiting properties.

(5) aquatic products processing category

In the present invention, aquatic products processing category refers to and comprises all food being commonly referred to as fishery technology.As aquatic products processing category articles for use quality improving agent, preferred composition and content as follows.As the emulsifying agent except forming the emulsifying agent of layered structure, preferably sucrose fatty acid ester, its content is preferably 0.001 ~ 10 quality %, is more preferably 0.05 ~ 5 quality %.As carbohydrate, preferred oligosaccharides, its content is preferably 10 ~ 70 quality %, is more preferably 20 ~ 50 quality %.As gel-forming material, preferably glucomannan, its content is preferably 0.1 ~ 5 quality %, is more preferably 0.5 ~ 3 quality %.As the emulsifying agent forming layered structure, preferred succinylated monoglyceride, its content is preferably 0.01 ~ 20 quality %, is more preferably 0.02 ~ 5 quality %.

In addition, as other compositions, preferably containing starch 1 ~ 5 quality %, grease (such as corn oil) 0.1 ~ 5 quality %, alkaline reagent (Na ₃pO ₄12H ₂o and Na ₄p ₂o ₇) 0.01 ~ 6 quality % etc.

Further, remaining part is generally water, and its content is preferably 20 ~ 90 quality %, is more preferably 40 ~ 70 quality %.

The addition of above-mentioned quality improver in aquatic products processing category is preferably 0.1 ~ 50 quality %, is more preferably 1 ~ 30 quality %.

By using above-mentioned quality improver in aquatic products processing category, give play to following effect.

(1) soft and mouthfeel springy.

(2) fish meat puree that grade is low also can obtain the quality identical with marine fish meat puree.

(3) improvement of taste.

(4) cost reduces (even if increase water, also can obtain the processed goods of deep freeze resistance, mouthfeel, taste excellence).

(6) other foodstuffs

Food quality improver of the present invention has tunicle function, and can use with following function: (1) keeps the freshness of fruit, vegetables, meat, fish, flower etc.; (2) well-done when preventing from boiling vegetables, prevent variable color, keep taste and nutrient; (3) prevent the variable color of fermented food, prevent dehydration (kimchi, pickles) etc.

And, food quality improver of the present invention has grease and replaces function, and may be used for following function: (1) replaces the grease function (improve the extensibility of dough/pasta, prevent from shrinking and reducing heat) being used for thousand layers of shortcake (Puff Pastry), crisp skin (Flaky Pastry) etc.; (2) the injection grease of ham, sausage etc. (improve caking property and reduce heat) etc. is replaced.

Addition in these foodstuffs and using method etc. are not particularly limited, adopt and be suitable as the food of object and the amount of its application target and method.

Embodiment

Below, by embodiment, the present invention will be described in more detail, and only otherwise exceed its main points, its explanation is just not limited to following embodiment in the present invention.

It should be noted that, in following experimental example, only butanedioic acid glyceryl monostearate is the emulsifying agent of the formation layered structure in the present invention, and emulsifying agent in addition is all equivalent to other emulsifying agents in the present invention.

The evaluation of (experimental example 1) filling

1. the food preparation of quality improver A

Make glucomannans (" RHEOLEX RS " that clear water chemistry society manufactures) 2.1g swelling in running water 219.94g, add flavoring formulation (" flores aurantii water AS-1671 " that consonance spices Xing Chan society manufactures) 0.042g and ethanol 0.021g, stir.On the other hand, in corn oil 83.77g, disperse lipoprotein (being prepared by following method) 25.13g, mix Na ₃pO ₄12H ₂o 4.188g and Na ₂p ₂o ₇0.084g is dissolved in the aqueous solution obtained in running water 86.289g, add VC palmitate (" PVC タミ Application C パ Le ミテ mono-ト " that food society of Mitsubishi Chemical manufactures) 0.05g and polyglyceryl fatty acid ester (" Sunsoft 818SK " that sun chemistry society manufactures) 0.503g, utilize homomixer to carry out emulsification in 40 DEG C, prepare w/o type emulsion.

8.36g among this w/o type emulsion is mixed in glucomannans swelling liquid, utilizes homomixer to carry out Homogeneous phase mixing, obtain mixed liquor.

In addition, make butanedioic acid glyceryl monostearate (Hua Wangshe manufacture " STEP SS ") 0.42g and HLB value be 11 sucrose stearate (" Ryoto SugarEster S-1170 " that food society of Mitsubishi Chemical manufactures) 0.7g be scattered in running water 48.4g, 60 DEG C are warming up to while stirring, form the layered structure of succinylated monoglyceride, the dispersion liquid of this layered structure is joined after in above-mentioned mixed liquor, mix maltose syrups (" MC-45 " that japanese food chemical industry society manufactures) 294g and oligosaccharides (" Off ジオリ go #360 " that japanese food chemical industry society manufactures) 126g again, stir, prepare food quality improver 700g.With this food quality improver for food quality improver A.It should be noted that, being confirmed to be of the layered structure of the succinylated monoglyceride in food quality improver A is undertaken by polarized light microscope observing.

The preparation method > of < lipoprotein

< fills a prescription >

Milkiness albumen (" サ Application ラ Network ト N-21 " that sun chemistry society manufactures) 32.1%

Soybean lecithin (Tsuji liquefaction society manufactures) 12.9%

Running water 55.0%

It should be noted that, as running water, use the running water (following experimental example too) in Heng Bang city, Prefectura de Kanagawa.

< method for making >

(1) TK homomixer (6000rpm × 5min) is utilized " サ Application ラ Network ト N-21 " to be scattered in running water in 37 ~ 38 DEG C.

(2) add soybean lecithin in 37 ~ 38 DEG C again, utilize TK homomixer (6000rpm × 5min) to disperse.

(3) 4 150ml plastic containers are packed into, stored refrigerated.

2. the preparation of filling and evaluation

In the well-done filling of burning, mixed phase is the above-mentioned food quality improver of 1.5% for total amount, produces the black sweetened bean paste stuffing (filling A) that Brix (the quality % concentration of the sucrose contained in filling) is 55.For this filling A and following filling B ~ D, visual inspection is implemented to situation when just having manufactured.Its evaluation result lists in table 1.

Further, in-30 DEG C of freezen protective after 1 month, for the sample (filling A ~ D) after thawing, sensory evaluation is implemented with 12 evaluation personnel.Its evaluation result lists in table 2.

It should be noted that, the numeral in table 2 is pricer number in each sensory test.

It should be noted that, the sample (filling A ~ D) in table 1 and table 2 is as follows respectively.

Embodiment 1 (filling A): the black sweetened bean paste stuffing manufactured in said method.

Comparative example 1 (filling B): do not add food quality improver, adds 3.0 quality % trehaloses relative to the total amount of filling, the black sweetened bean paste stuffing produced.

Comparative example 2 (filling C): do not add food quality improver, utilizes the black sweetened bean paste stuffing that method same as described above manufactures.

Comparative example 3 (filling D): relative to the total amount of filling, add 1.5 quality % food quality improver B and (utilize food quality improver prepared by following method, embodiment 2 with reference to International Publication No. 2008/068890 pamphlet), the black sweetened bean paste stuffing produced.

3. the food preparation of quality improver B

Sucrose stearate (" Ryoto Sugar Ester S-1170 " that food society of the Mitsubishi Chemical manufactures) 35g being 11 by HLB value in room temperature is scattered in ethanol 50g, thereafter, mix with the oligosaccharides aqueous solution (three and starch industry society " オリ go ト mono-ス " that the manufacture) 680g after being heated to 75 DEG C, stir 30 minutes.On the other hand, butanedioic acid glyceryl monostearate (" STEP SS " that Hua Wangshe manufactures) 35g is dispersed in deionized water 200g, is warming up to 60 DEG C, stirs simultaneously, obtain the aqueous dispersions of layered structure.Above-mentioned oligosaccharides liquid is cooled to 55 DEG C, adds the aqueous dispersions of the layered structure of above-mentioned succinylated monoglyceride, carry out stirring for 20 minutes.Next, be cooled to 45 DEG C, prepare 1000g food quality improver B thus.It should be noted that, being confirmed to be of the layered structure of the succinylated monoglyceride in food quality improver B is undertaken by polarized light microscope observing.

[table 1]

	Sample	Observed result when comparing with filling C
			Embodiment 1	Filling A	Color is black, glossy, water is tender
Comparative example 1	Filling B	Black, but matt
			Comparative example 2	Filling C	Benchmark
Comparative example 3	Filling D	Color is turned white a bit, matt

[table 2]

*) evaluation result is identical, cannot differentiate.

From the result of table 1 and table 2, be added with the black sweetened bean paste stuffing B ~ D of black sweetened bean paste stuffing A compared to other of food quality improver of the present invention, color is black, glossy, mouthfeel is excellent, maintains moisture feeling and pliability.

The evaluation of (experimental example 2) foaming whipping cream

4. the food preparation of quality improver C

Running water 141.8g is taken in 500ml beaker, while utilizing TK homomixer to carry out stirring, add in glucomannans (" RHEOLEX RS " that clear water chemistry society manufactures) 2.31g, further stirring, add starch (manufacture of japanese food processing society, ネオ PVC ス T-100) 6.72g simultaneously, carry out dispersed.Add flavoring formulation (" flores aurantii water AS-1671 " that consonance spices Xing Chan society manufactures) 0.042g and ethanol 0.021g wherein, stir simultaneously, obtain mixed liquor.

In addition, butanedioic acid glyceryl monostearate (" STEP SS " that Hua Wangshe manufactures) 0.44g is made to be scattered in running water 48.4g, 60 DEG C are warmed up to while stirring, form the layered structure of succinylated monoglyceride, the dispersion liquid of this layered structure is joined in above-mentioned mixed liquor.Add after maltose syrups (" MC-45 " that japanese food chemical industry society manufactures) 343g and oligosaccharides (" Off ジオリ go #360 " that japanese food chemical industry society manufactures) 147g mixing again, obtain layered structure and contain liquid.

On the other hand, polyglyceryl fatty acid ester (" Sunsoft 818SK " that sun chemistry society manufactures) 0.61g is added in corn oil 89.05g, use TK homomixer, after dissolving in 80 DEG C, cool the temperature to 60 DEG C, then add VC palmitate (food society of Mitsubishi Chemical manufacture " PVC タミ Application C パ Le ミテ mono-ト ") 0.06g and make it disperse.Add Na bit by bit wherein ₃pO ₄12H ₂o 5.1g and Na ₂p ₂o ₇0.5g is dissolved in the aqueous solution obtained in running water 104.68g, utilizes homomixer to carry out stirring for 15 minutes with 5000rpm, obtains W/O emulsion.

6.87g among obtained W/O emulsion is joined above-mentioned layered structure to be contained in liquid, uses TK homomixer, carries out dispersed, obtain mixture 700g.It should be noted that, being confirmed to be of the layered structure of the succinylated monoglyceride in food quality improver C is undertaken by polarized light microscope observing.

5. to foam the preparation of whipping cream and evaluation

Food quality improver is added in pure whipped cream (society of VAAM manufactures, ten Wins Off レ Star シユ 100 (trade name): butter oil 47%) 191.9g, 30% synthetic cream (manufacture of Megmilk society, butter oil 30%) 89.1g and berry sugar 89.1g, while metal alms bowl being cooled with the ice pulverized, the precious mixer in kitchen is utilized to break into pasty state under the condition of 150rpm, break into pasty state fully with the time of 3.5 minutes, said process is confirmed.It should be noted that, add 1% or 3% food quality improver relative to total amount, evaluate respectively.

As food quality improver, for using the foaming whipping cream that food quality improver A, B or C obtain and the foaming whipping cream not adding food quality improver, following methods is utilized to carry out the mensuration of conformality, dehydration test and hardness.The results are shown in table 3.

The proterties of < foaming whipping cream and conformality test >

The whipping cream that will foam loads piping bag, extrudes horizontal 3, vertical 4 respectively and amount to 12, each about 5g on two pallets of the square stainless steel of 20cm × 15cm.When visualization is extruded, the proterties of foaming whipping cream, utilizes following benchmark to judge.

A: the shape maintains original state after extruding, the edge of the leading section of extruding is distinct.

B: the shape after extruding can not get maintaining, and the edge of the leading section of extruding is not distinct yet.

Conformality test in, one in two pallets with long side direction tilt 30 ° angle by stand, another pallet horizontal rest.The impact that both will cover with not wind-engaging all in advance above, often through 1hr, confirms the shape of foaming whipping cream.Relative to the shape of the foaming whipping cream on the pallet of horizontal rest, the shape of the foaming whipping cream on the pallet tilted is occurred that (starting the to collapse obliquely) time of change confirms.As long as 1 there is distortion, just using the time of its distortion as this time among extrude 12 foaming whipping creams.It should be noted that, test and carry out in 20 DEG C.

< dehydration test >

Clamp-on foaming whipping cream about 29 ~ 32g in the cylindric mould being positioned over the diameter 60mm × height 35mm on 10 object stainless steel wire netting after, mold removal lentamente.It is placed on funnel stand together with wire netting, by funnel by by the Water Sproading deviate from of foaming whipping cream in graduated cylinder.Within every 30 minutes, be confirmed whether dehydration, using the time that water starts to accumulate in graduated cylinder as dewatering time.It should be noted that, test and carry out in 20 DEG C.

< Determination of Hardness >

Foaming whipping cream is added in the cup of diameter 5.5cm, capacity 100ml, use flow graph (" RHEO METER CR-500DX " that SunKagaku society manufactures), with the speed of 5mm/min by 45 ° of poppet adapter press-in foaming whipping creams, measure the stress be pressed into when being in same level to the upper surface of cone and the upper surface of cream.Numerical value is the mean value of n=3.It should be noted that, the hardness of foaming whipping cream most preferably is 150 ~ 200N degree.

[table 3]

As shown in Table 3, with the situation not containing food quality improver or containing food with compared with the situation of quality improver B, when containing food with quality improver A or food quality improver C, conformality and hardness are significantly good.Further, for dewatering time, compared with the situation not containing food quality improver, also significantly good.

The evaluation of (experimental example 3) poultry meat hamburger patty

6. the food preparation of quality improver D

Lipoprotein 10.5g is dispersed in running water 35g, motor is installed the stirrer paddle of anchor type, while stirring with 150rpm, add following material successively, obtain mixture.It should be noted that, the preparation of lipoprotein is identical with food quality improver A.

(1) starch (manufacture of japanese food processing society, ネオ PVC ス T-100 (trade name)) 15.68g is made to be scattered in the dispersion liquid obtained in running water 70.7g

(2) flavoring formulation (manufacture of consonance spices Xing Chan society, " flores aurantii water AS-1671 ") 0.041g and ethanol 0.021g

(3) solution in 70 DEG C, fumaric acid (Kawasaki changes into industrial society and manufactures) 0.7g heating for dissolving obtained in running water 150g

(4) solution in 60 DEG C, low molecule gelatin (manufacture of Nitta Gelatin society, IXOS HDL-50F) 0.7g heating for dissolving obtained in running water 70g

(5) butanedioic acid glyceryl monostearate (Hua Wangshe manufacture " STEP SS ") 0.42g is scattered in running water 66.1g, under stirring, is warmed up to 60 DEG C and the dispersion liquid of the layered structure of succinylated monoglyceride that formed

(6) mixture of maltose syrups (" MC-45 " that japanese food chemical industry society manufactures) 147g and oligosaccharides (" Off ジオリ go #360 " that japanese food chemical industry society manufactures) 63g

Obtained mixture is transferred to kneader, mixing with 47rpm, be added with the material that glucomannans (" RHEOLEX RS " that clear water chemistry society manufactures) 10.77g and corn oil 14.32g is mixed and obtained wherein, fully mixing further.

On the other hand, in corn oil 82.97g, add polyglyceryl fatty acid ester (" Sunsoft 818SK " that sun chemistry society manufactures) 0.611g, utilize homomixer to dissolve in 80 DEG C.After being cooled to 60 DEG C, then add VC palmitate (" PVC タミ Application C パ Le ミテ mono-ト " that food society of Mitsubishi Chemical manufactures) 0.032g, make it disperse.Mix by by Na wherein ₃pO ₄12H ₂o6.62g and Na ₂p ₂o ₇0.662g is dissolved in the aqueous solution obtained in running water 109.15g, utilizes homomixer, carries out stirring for 15 minutes, obtain W/O emulsion in 5000rpm.

Make HLB be 11 sucrose stearate (food society of Mitsubishi Chemical manufacture " Ryoto SugarEster S-1170S ") 0.1g be dispersed in running water 0.5g, be warming up to 60 DEG C, obtain dispersion liquid, the 12.53g among above-mentioned W/O emulsion is added again in this dispersion liquid, after being pre-mixed, joined in the mixture in kneader.Thereafter, mixing 30 minutes in 60 DEG C, then after being warming up to 80 DEG C mixing 15 minutes, obtain mixture 700g thus.It should be noted that, being confirmed to be of the layered structure of the succinylated monoglyceride in food quality improver D is undertaken by polarized light microscope observing.

7. raise preparation and the evaluation of meat hamburger patty

Onion 166.7g is shredded, stirs fry in oil to variable color with salad, spread on plate and cool.By the onion of the mixed meat paste 550g of ox, pork, above-mentioned stir-fry, be added together with moistening rusk 25g, the egg 83.3g of milk, pepper 0.8g, nutmeg 1.7g, salt 5.8g in metal alms bowl.Add food quality improver 41.7g (addition 4.8%) wherein, stir fully with hand.Meat base energetically after, be divided into every 100g a, while deaeration, be configured as the elliptical shape of 120mm × 90mm × thick 13mm.Hamburger patty after being shaped is placed on wire netting, in 230 DEG C of bakings 8 minutes, after the cooking, cooling.With resinous bag by its vacuum packaging, after being refrigerated to-40 DEG C with quick freezing machine, be transferred to home-use refrigerator-freezer, freezen protective 2 weeks.

For using the hamburger patty that food quality improver D or B obtains as food quality improver and the hamburger patty not using food quality improver, according to following method, carry out the weight change after baking, Determination of Hardness and sensory evaluation.The results are shown in table 4.

Weight change > after < baking

Measure the weight before the baking of hamburger patty and the weight after baking, utilize and calculate weight change with following formula.Each sample is got to the mean value of n=5.

Weight change (%)=(weight before the weight/baking after baking) × 100

The mensuration > of < hardness

Use flow graph (" RHEO METER CR-500DX " that Sun Kagaku society manufactures), with the speed of 5mm/min, by the central portion of the adapter of 50mm × 50mm press-in poultry meat hamburger patty under the condition of " pattern: 1 ".What measure adapter when stress reaches 20N to each sample enters distance (mm).Enter distance larger, mean that hamburger patty is softer soft.It should be noted that, carry out under being determined at 2 following conditions.

(1) hamburger patty that just baking is complete

(2) hamburger patty after freezing 2 weeks is taken out, with the sample of microwave-oven-heating after 3 minutes of 600W from refrigerator-freezer

< sensory evaluation >

The hamburger patty of freezing 2 weeks is taken out from refrigerator-freezer, asks 12 evaluation personnel to taste with the hamburger patty of microwave-oven-heating after 3 minutes of 600W, evaluate by following benchmark from the aspect of soft sense, succulence sense, calculate its mean value.

Metewand: good=5, slightly good=4, common=3, slightly poor=2, poor=1

[table 4]

As shown in Table 4, with the situation not containing food quality improver or containing food with compared with the situation of quality improver B, when containing food with quality improver D, weight change during baking is little.Further, from the result of Determination of Hardness, after firm baking, after microwave-oven-heating, micro-wave oven heat again after any one situation under, be all that situation containing food quality improver D remains best pliability.In addition, from the result of sensory evaluation, even if after freezen protective thaws, when containing food with quality improver D, mouthfeel is also good.

The evaluation of (experimental example 4) noodles

8. the food preparation of quality improver E

Lipoprotein 1.05g is scattered in running water 252.04g, motor is installed the stirrer paddle of anchor type, while stirring with 150rpm, add following material successively, obtain mixture.It should be noted that, the preparation of lipoprotein is identical with food quality improver A.

(1) starch (manufacture of japanese food processing society, ネオ PVC ス T-100 (trade name)) 15.68g is made to be dispersed in the dispersion liquid obtained in running water 260g

(2) butanedioic acid glyceryl monostearate (Hua Wangshe manufacture " STEP SS ") 0.42g is dispersed in running water 66.1g, under stirring, is warmed up to 60 DEG C and the dispersion liquid of the layered structure of succinylated monoglyceride that formed

Obtained mixture is moved in kneader, mixing with 47rpm, be added with the material that glucomannans (" RHEOLEX RS " that clear water chemistry society manufactures) 16.17g and corn oil 21.56g is mixed and obtained wherein, fully mixing further.

Make HLB be 11 sucrose stearate (food society of Mitsubishi Chemical manufacture " Ryoto SugarEster S-1170S ") 0.7g be dispersed in running water 35g, be warmed up to 60 DEG C and obtain dispersion liquid, in above-mentioned mixing thing, add this dispersion liquid, then be added with Na ₃pO ₄12H ₂o 0.41g and Na ₂p ₂o ₇the aqueous solution that 0.04g obtains in running water 30g in 60 DEG C of heating for dissolving.Mixing 30 minutes in 60 DEG C, then after being warming up to 80 DEG C mixing 15 minutes, obtain mixture 700g thus.It should be noted that, being confirmed to be of the layered structure of the succinylated monoglyceride in food quality improver E is undertaken by polarized light microscope observing.

9. the preparation of noodles and evaluation

Wheat flour 100 parts, 26 parts, running water, salt 1 part, food quality improver 1 part are dropped into vacuum mixer, mixes to chunky shape (coarse), this mixture is rolled into successively the thickness of 10mm, 5mm, 3mm.Twisted on roller, system of at room temperature waking up, after 40 minutes, utilizes noodle machine to make noodles, utilizes the air drier of 98 DEG C to carry out drying.Obtained noodles are at room temperature left standstill 2 hours.

For using the noodles that food quality improver E or B obtains as food quality improver and the noodles not adding food quality improver, utilizing following method, the proterties in the face of boiling and the intensity of noodles are evaluated.The results are shown in table 5.

< boils the Character Evaluation > in face

After boiling face, when picking up well-done noodles with chopsticks and transferred to by noodles when picking up noodles with chopsticks after in plate, the state that visualization two kinds of situations cook noodle, judges by following benchmark.

A: no matter be well-done noodles, still move to the noodles in plate, all noodles can be picked up separately one by one.

B: just can not separate one by one if well-done noodles mix without chopsticks, the noodles moved in plate become to stick together, and can not untie one by one.

The intensity > of < noodles

Noodles are got after boiling 3 minutes with hot water, use flow graph (" RHEOMETER CR-500DX " that Sun Kagaku society manufactures), noodles are twisted on tension test accessory (No.36) under the condition of " pattern: 1 ", and make to be about 30mm between chuck, carry out tension test with the speed of 60mm/min, measure fracture strength.Each sample is got to the mean value of n=10.

[table 5]

	Food quality improver	Boil the proterties in face	Fracture strength (N)
				Embodiment 7	E	A	0.92
Comparative example 9	Nothing	B	0.51
				Comparative example 10	B	B	0.49

As shown in Table 5, with the situation not containing food quality improver or containing food with compared with the situation of quality improver B, when containing food with quality improver E, the proterties of boiling face is good, and fracture strength is high, and therefore elasticity is excellent.

Industrial applicibility

The manufacture method of food quality improver of the present invention is simple, storage stability also excellent, when adding in various food, can long term maintenance just processed or cooked after mouthfeel and taste, the quality improver as Bread and Pastries, snack categories, non-staple foodstuff class, filling subclass, Noodles, Japanese snack categories, aquatic products processing category etc. is useful.

It should be noted that, quote so far by the full content of the description of No. 2008-129354, the Japanese patent application of submission on May 16th, 2008, claims and summary, the disclosure as description of the present invention charges to the application.

Claims

1. a food quality improver, is characterized in that, this food quality improver contains:

Emulsifying agent and gel-forming material;

Optional alcohol, optional carbohydrate and optional compounding ingredient; And

Remaining part is water,

Wherein, the content of described gel-forming material is 0.01 quality % ~ 10 quality %, and the content of described water is 30 quality % ~ 95 quality %, and this emulsifying agent forms layered structure; And

Described compounding ingredient is the one kind or two or more material selected from starch, organic acid, grease, lipoprotein, alkaline reagent, low molecule gelatin, VC palmitate, sweetening material, spices, vitamin, antioxidant;

It is characterized in that, described emulsifying agent contains organic acid mono-glyceride and the emulsifying agent except organic acid mono-glyceride, and organic acid mono-glyceride forms layered structure, described emulsifying agent except organic acid mono-glyceride contains sucrose fatty ester and/or polyglyceryl fatty acid ester, and

Described gel-forming material is glucomannans;

Wherein, the content of gel-forming material is 0.01 quality % ~ 10 quality %, and the content of organic acid mono-glyceride is 0.01 quality % ~ 50 quality %, and the content of the emulsifying agent except organic acid mono-glyceride is 0.001 quality % ~ 50 quality %.

2. food quality improver as claimed in claim 1, wherein, described organic acid mono-glyceride reacts by making organic acid acid anhydrides and glycerine monofatty ester and obtains.

3. food quality improver as claimed in claim 1; wherein, the organic acid forming described organic acid mono-glyceride is be selected from least one organic acid in the group that is made up of butanedioic acid, citric acid, tartaric acid, acetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid and fumaric acid.

4. food quality improver as claimed in claim 1, wherein, layered structure makes it disperse to obtain by stirring the aqueous dispersions containing organic acid mono-glyceride again.

5. food quality improver as claimed in claim 4, wherein, in described aqueous dispersions, by quality ratio, organic acid mono-glyceride: water is 1:1000 ~ 10:1.

6. a food, is characterized in that, this food contains the food quality improver described in any one of Claims 1 to 5.

7. a manufacture method for food quality improver, it is the manufacture method of the food quality improver described in any one of Claims 1 to 5,

It is characterized in that, the emulsifying agent beyond organic acid mono-glyceride is used to prepare w/o type emulsion, it is mixed with the water swelling liquid of gel-forming material, produce mixed liquor, this mixed liquor is mixed with the aqueous dispersions containing the layered structure formed by organic acid mono-glyceride, thus manufactures food quality improver.