CN109640696B - Loosening improver for starch-containing food, starch-containing food and process for producing the same - Google Patents
Loosening improver for starch-containing food, starch-containing food and process for producing the same Download PDFInfo
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- CN109640696B CN109640696B CN201780050981.2A CN201780050981A CN109640696B CN 109640696 B CN109640696 B CN 109640696B CN 201780050981 A CN201780050981 A CN 201780050981A CN 109640696 B CN109640696 B CN 109640696B
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/244—Viscosity modification agent
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Abstract
The object of the present invention is to provide a loosening improving agent for producing a delicious starch-containing food, which is excellent in workability and can be used to further suppress the deterioration of quality such as deterioration of loosening during storage, a starch-containing food using the loosening improving agent, and a method for producing the starch-containing food. The present inventors have made extensive studies in view of the above-mentioned problems, and as a result, have found that the loosening property of a starch-containing food can be improved by adding a loosening improving agent for a starch-containing food, which is characterized in that: contains a water-soluble hemicellulose derived from beans and a viscosity modifier, and when the surface treatment or addition is performed, the Carson viscosity of the solution is 500 mPas or less, and the Carson yield value is 10 mPas or more.
Description
Technical Field
The invention relates to a loosening improver for starch-containing food, starch-containing food and a preparation method thereof.
Background
Due to the diversification of foods in recent years, the demand for processed foods (seeds) is increasing. In particular, in starch foods such as noodles and rice, processed, cooked products have been sold in large quantities in convenience stores (convenience stores), supermarkets (supermarkets), and the like, and are consumed by many consumers.
In particular, the convenience of processing and the deterioration of quality with the passage of time are problematic in these commercially available processed foods.
Starch-containing food such as noodles and cooked rice flows out to the surface of the food during processing and cooking, and the food is adhered to each other. As a result, in the case of a noodle product, it is difficult to divide the noodle into portions for one meal due to adhesion of noodles to each other, or to mix the noodle with a sauce or a sauce at the time of eating. In the case of instant noodles, the portions where the noodles are stuck are difficult to be boiled. In the case of a cooked rice product, the whole cooked rice cannot be uniformly cooked, and the rice grains are crushed in the rice ball forming machine. Such problems lead to a reduction in production efficiency, an increase in cost, and further lead to the following results: the prepared food is inconvenient to eat, is not delicious and the like.
The prior art of improving the loosening property by eliminating the adhesion between such foods is: a method of mixing or emulsifying fats and oils (patent document 1); a method of adding a sucrose fatty acid ester having a high Hydrophilic Lipophilic Balance (HLB) (patent document 2); a method of adding an organic acid (patent document 3); a food mainly comprising at least one of cereal flour, starch and natural polysaccharides having a gelling ability, characterized in that: coating with a solution containing at least one of gum arabic, pullulan and water-soluble soybean polysaccharides as a main agent (patent document 4); a loosening improving agent obtained by emulsifying a mixture containing an oil and fat, a thickening polysaccharide, and a water-soluble hemicellulose (patent document 5).
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open No. Hei 3-175940
Patent document 2: japanese patent Japanese examined patent publication No. 60-8103
Patent document 3: japanese patent laid-open publication No. 2011-177120
Patent document 4: japanese patent laid-open No. Hei 9-51764
Patent document 5: japanese patent laid-open publication No. 2005-013135
Disclosure of Invention
Problems to be solved by the invention
However, the techniques of patent documents 1 to 5 have problems such that a sufficient loosening effect cannot be obtained, and also have problems such as deterioration in taste and flavor when an emulsifier is used alone as in patent document 2.
In addition to the problems of loosening and flavor, there is a problem in workability. When the target food is a flour product, for example, when a highly viscous material is used as in patent document 5, the following problems occur: when the improving agent is added to a flour food, it is difficult to uniformly adhere the improving agent to the flour because of its high viscosity. As in patent document 3, when the viscosity of the improver is low, the following problems occur: the improver flows out of the noodles at the time of addition to the noodles, and the improver cannot be added uniformly to the whole noodles or a large amount of the improver must be added.
On the other hand, when the target food is rice, if the viscosity is high when the food is added, there are problems such as the following: when a modifying agent is added as sprinkled water during or before cooking in a steam rice cooker, it is difficult to uniformly adhere the modifying agent to a rice cooker together with a seasoning liquid such as a prepared vinegar, cooking oil, or the like. If the viscosity is low, there are problems that the taste is impaired by moisture absorbed by the rice or that liquid accumulates in the bottom of the container without wrapping the rice when the rice is added after cooking.
Accordingly, an object of the present invention is to provide a loosening improving agent which can be uniformly added to foods such as noodles and cooked rice, has excellent workability, and is used for producing a delicious starch-containing food, while further suppressing the deterioration in quality such as deterioration in loosening properties during storage than before, and to provide a starch-containing food using the loosening improving agent.
Means for solving the problems
The inventors of the present invention have made extensive studies in view of the above problems. As a result, it has been found that a preparation containing a water-soluble hemicellulose derived from beans and a viscosity modifier is required to have both looseness and workability to some extent. Further, it has been found that, regarding workability, in order to obtain adhesiveness when the preparation is added to food and to mix the preparation with food and uniformly adhere the preparation to food, the preparation must have specific physical properties.
Specifically, the present inventors have found that a Casson (Casson) yield value is important as an index of adhesion of a preparation solution to a food (a degree of difficulty in flowing out of a preparation from a food) when a food is surface-treated with the preparation or the preparation is added to the food, and that a Casson viscosity is important as an index of uniform adhesion of the preparation solution to the food, and have completed the present invention.
Namely, the present invention is:
(1) A loosening improver for starch-containing foods, which is a loosening improver for starch-containing foods, and which contains water-soluble hemicellulose derived from beans and a viscosity modifier, and which, when the surface treatment of a starch-containing food with the loosening improver or the addition of the loosening improver to a starch-containing food is carried out, has a Carson viscosity of 500 mPas or less and a Carson yield value of 10 mPas or more;
(2) The loosening improver for starch-containing foods according to the item (1), wherein the Carson viscosity is 400 mPas or less and the Carson yield value is 50 mPas or more;
(3) The loosening improver for starch-containing food according to (1), which has a Carson viscosity of 300 mPas or less and a Carson yield value of 100 mPas or more;
(4) The loosening improving agent for starch-containing food according to the item (1), wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybeans or peas;
(5) The loosening improving agent for starch-containing food according to the item (2), wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybeans or peas;
(6) The loosening improving agent for starch-containing food according to the item (3), wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybeans or peas;
(7) The loosening improving agent for foods containing starch according to the item (1), wherein the viscosity-adjusting agent is one or more selected from the group consisting of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermentation cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof;
(8) The loosening improving agent for foods containing starch according to (1), wherein the viscosity modifier is one or more selected from the group consisting of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, carboxymethyl cellulose and derivatives thereof;
(9) The loosening improving agent for starch-containing food according to the item (1), wherein the viscosity modifier is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof;
(10) The loosening improving agent for starch-containing food according to the item (2), wherein the viscosity modifier is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof;
(11) The loosening improving agent for foods containing starch according to the item (3), wherein the viscosity-adjusting agent is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof;
(12) The loosening improving agent for starch-containing food according to the item (4), wherein the viscosity modifier is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof;
(13) A starch-containing food product comprising 0.01 to 10wt%, based on the water-soluble hemicellulose, of the loosening improving agent according to (1) relative to the starch-containing food product;
(14) A starch-containing food comprising 0.01 to 10wt%, in terms of water-soluble hemicellulose, of the loosening improving agent according to (2) relative to the starch-containing food;
(15) A starch-containing food product comprising 0.01 to 10wt%, based on the water-soluble hemicellulose, of the loosening improving agent according to (3) relative to the starch-containing food product;
(16) A starch-containing food product comprising 0.01 to 10wt%, based on the water-soluble hemicellulose, of the loosening improving agent according to (4) relative to the starch-containing food product;
(17) A method for producing a starch-containing food, comprising subjecting a starch-containing food to a surface treatment with the loosening improving agent described in (1) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose or adding the loosening improving agent described in (1) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose;
(18) A method for producing a starch-containing food, comprising subjecting a starch-containing food to a surface treatment with the loosening improving agent according to (2) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose, or adding the loosening improving agent according to (2) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose;
(19) A method for producing a starch-containing food, comprising subjecting a starch-containing food to a surface treatment with the loosening improving agent according to (3) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose, or adding the loosening improving agent according to (3) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose;
(20) A method for producing a starch-containing food, comprising subjecting a starch-containing food to a surface treatment with the loosening improving agent according to (4) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose, or adding the loosening improving agent according to (4) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose.
In other words, the present invention is:
(1) A loosening improver for starch-containing foods, which is a loosening improver for starch-containing foods and contains a water-soluble hemicellulose derived from beans and a viscosity modifier, and the loosening improver gives a loosening improver solution having a Carson viscosity of 500 mPas or less and a Carson yield value of 10 mPas or more when the starch-containing foods are surface-treated with the loosening improver or the loosening improver is added to the starch-containing foods;
(2) The loosening improver for starch-containing food according to (1), which has a Carson viscosity of 400 mPas or less and a Carson yield value of 50 mPas or more;
(3) The loosening improving agent for starch-containing food according to the item (1) or (2), wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybeans or peas;
(4) The loosening improving agent for starch-containing food according to any one of (1) to (3), wherein the viscosity modifier is one or more selected from the group consisting of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof;
(5) A starch-containing food product comprising 0.01 to 10wt%, in terms of water-soluble hemicellulose, of the loosening improving agent according to any one of (1) to (4) relative to the starch-containing food product;
(6) A method for producing a starch-containing food, comprising subjecting a starch-containing food to a surface treatment with the loosening improving agent according to any one of (1) to (4) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose, or adding the loosening improving agent according to any one of (1) to (4) in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose.
ADVANTAGEOUS EFFECTS OF INVENTION
The invention can improve the looseness of foods containing starch such as noodles and rice, and obviously inhibit the adhesion of noodles or rice grains. In addition, the starch-containing food to which the loosening improving agent of the present invention is added maintains its loosening properties even after the refrigerators are stored for one day after preparation, for example, and significantly suppresses sticking of noodles, cooked rice, and the like to each other.
Detailed Description
(food containing starch)
The starch-containing food of the present invention is various foods prepared by directly using rice, wheat, barley, barnyard grass, millet, corn, tapioca, potato, sweet potato, etc., or using a ground product of these foods or starch obtained from these foods.
Examples of processed products of rice or barley include cooked rice, cooked wheat, rice roll, sushi, stewed rice, fried rice, braised rice, mixed rice, and the like.
In addition, examples of foods produced by cooking a raw material using starch derived from wheat flour, rice or rice flour, or other grains as a main raw material include noodles, such as dry noodles, raw noodles, macaroni, buckwheat noodles, oolong noodles, chinese soda noodles, plain noodles, and instant noodles.
Among these starch-containing foods, typical home-cooked foods include processed foods of the final commercial type intended for immediate consumption or semi-finished products to be cooked at the time of consumption, and include foods distributed on the market by a method such as ambient temperature, refrigeration, freezing, or partial freezing.
(loosening improver)
The loosening modifier is characterized in that: the food contains a water-soluble hemicellulose derived from beans and a viscosity modifier, and when the food containing starch is subjected to surface treatment with the loosening modifier or the loosening modifier is added to the food containing starch, the solution of the loosening modifier has a Carson viscosity of 500 mPas or less and a Carson yield value of 10 mPas or more.
The form of the loosening improver is not particularly limited. For example, the following may be exemplified: a liquid or slurry state in which water-soluble hemicellulose derived from beans, a viscosity modifier, and other auxiliary agents are dissolved in water; a powdery form obtained by simply mixing these components; further granulating the mixture to obtain a granular form.
The loosening improver for starch-containing foods of the present invention can impart good loosening properties when used in the starch-containing foods.
(Water-soluble hemicellulose derived from beans)
The water-soluble hemicellulose derived from beans is obtained from soybeans, red beans, peas, and the like as a raw material, and is preferably soybeans or peas, and more preferably derived from cotyledons, in terms of solubility or industrial properties.
Water-soluble hemicellulose derived from legumes can be obtained using the following method: a method of water extraction or hot water extraction from a hemicellulose-containing raw material; a method of heating and extracting under acid and alkali conditions; extraction by enzymatic decomposition, and the like.
A preferable example of the method for producing water-soluble hemicellulose derived from beans is as follows.
The water-soluble hemicellulose derived from beans can be obtained by subjecting a raw material of beans to pyrolysis under acidic or alkaline conditions, preferably at a pH around the isoelectric point of each protein, at a temperature of preferably 80 ℃ or higher and 130 ℃ or lower, more preferably more than 100 ℃ and 130 ℃ or lower, and then trapping water-soluble components by centrifugation or the like, followed by drying as it is, or by removing hydrophobic substances or low-molecular substances by, for example, activated carbon treatment, resin adsorption treatment, or ethanol precipitation treatment, and drying.
(viscosity modifier)
The viscosity modifier of the present invention may be used in combination with one or more thickeners selected from guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinyl polysaccharide gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof. It is particularly preferable to use guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, and carboxymethyl cellulose, and guar gum, xanthan gum, welan gum, and succinoglycan gum are more preferable.
(method of measuring Carson viscosity and Carson yield value)
The casson yield value is important as an index of the adhesiveness of a preparation solution to a food (the degree of difficulty in the elution of the preparation from the food) when the food is surface-treated with a loosening modifier or the loosening modifier is added to the food, and the casson viscosity is important as an index of the uniform adhesion of the loosening modifier solution to the food.
The measurement of the casson viscosity and the casson yield value according to the present invention can be performed by using a rotary rheometer (lyocell (Rheolab) QC, manufactured by Anton Paar). A cone-shaped measuring jig (CC 39) was attached, a predetermined amount of a modifier solution adjusted to 5 ℃ was introduced into the measuring cup, the shear stress at a shear rate of 0/s to 50/s was recorded, and the Carson viscosity and the Carson yield value were calculated from the Carson calculation formula shown below using the obtained values of the shear rate and the shear stress.
(Calsen's calculation type)
(wherein D is a shear rate, s is a shear stress, η) ∞ : carson viscosity,. Tau 0 : the casson yield value. )
With respect to the Carson yield value τ 0 The square of the intercept of a primary straight line drawn from the square root of each of two or more shear rates and shear stresses (measured values) is τ 0 . In such a case, it is known that the slope of a straight line obtained by plotting the square root of the shear stress with respect to the square root of the shear velocity (particularly, the high shear velocity region) and the casson viscosity (. Eta.) ∞ ) And correspondingly.
The physical properties of the modifier solution at the time of addition or surface treatment are preferably 500 mPas or less in the Carson viscosity and 10 mPas or more in the Carson yield value, more preferably 400 mPas or less in the Carson viscosity and 50 mPas or more in the Carson yield value, and still more preferably 300 mPas or less in the Carson yield value and 100 mPas or more in the Carson yield value. The upper limit of the casson yield value is not particularly limited, and is preferably 1000mPa · s or less.
The amount of the loosening improver of the present invention added to the starch-containing food is preferably 0.01 to 10wt%, more preferably 0.05 wt to 5wt%, and still more preferably 0.1 to 3wt%, based on the amount of the water-soluble hemicellulose added to the starch-containing food.
If the amount of the loosening agent of the present invention added to a starch-containing food is too small, sufficient loosening properties may not be imparted to the starch-containing food, and if too large, the flavor of the starch-containing food may be changed.
The loosening improving agent may have a higher viscosity than a general loosening agent, and thus, if the agent foams, the foams may be difficult to disappear. In the case where bubbles hardly disappear, it is preferable to use an antifoaming agent. Examples of the defoaming agent include silicon, various emulsifiers, and oils and fats.
The loosening improver may be used in combination with other additives as appropriate within a range not affecting the effect of the present invention. Other additives may be listed: emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, stearoyl lactate, polysorbate, and lecithin, oily substances such as general animal fats and oils and tocopherols which are fat-soluble vitamins, monosaccharides such as glucose and fructose (fructose), oligosaccharides such as sucrose, maltose, raffinose (raffinose), maltotriose, trehalose, stachyose, and maltotetraose, proteinaceous substances such as albumin such as sugar alcohol, dextrin, funoran, gelatin, and whey, sodium caseinate, soluble collagen, ovalbumin, yolk powder, and soybean protein, salts such as calcium fortifier, and pH adjusters such as sodium acetate. In addition, polysaccharides such as carrageenan, tamarind gum, gum arabic, curdlan, alginic acid and its derivatives, agar, furcellaran, pullulan, hyaluronic acid, cyclodextrin, chitosan, various starches such as processed starch, and hydrolysates of these polysaccharides may be used in combination.
The loosening improving agent can be distributed and sold in a powdery state, or in a solution state in which the loosening improving agent is added to an organic acid solution such as acetic acid in the form of a solution such as water or a salt solution.
The method for surface-treating the starch-containing food with the loosening improver is not particularly limited, and the following methods are available.
The following methods may be exemplified: (1) The aqueous solution of the loosening improving agent is coated on the food containing starch after heating and cooking to perform surface treatment. (2) The loosening improving agent is sprayed on the heated and cooked starch-containing food. (3) The loosening improving agent is dissolved in a seasoning liquid in advance, and spread on a food containing starch to perform surface treatment. (4) The loosening improver is mixed with powdery seasoning, and spread on a food containing starch to perform surface treatment. These methods are selected according to various food characteristics such as production line and distribution form.
The loosening improving agent can be added into starch-containing food or surface-treated to obtain starch-containing food such as flour and cooked rice with good loosening property. Therefore, the starch-containing food obtained by the present invention is very easy to eat and can be perceived as delicious. In addition, for example, the looseness of refrigerators can be maintained even after the refrigerators are stored for one day after preparation, and the adhesion of starch-containing foods to each other is significantly inhibited.
Further, by imparting good loosening properties, the starch-containing food has excellent processing suitability such as easy mixing and being hardly broken in the production of starch-containing foods.
Examples
The present invention will be further described with reference to the following examples, but the present invention is not limited to these examples. In the examples, parts and% are by weight.
In the examples shown below, as the water-soluble hemicellulose derived from beans, a water-soluble soybean hemicellulose derived from soybeans, which is commercially available as "SOYAFIBE) -S" (manufactured by sudoku corporation), was used.
(evaluation of loosening improver) (examples 1 to 4, comparative examples 1 to 5)
According to the formulation shown in Table 1, water-soluble soybean hemicellulose, guar gum (super gum (SUPERGEL) CSA: manufactured by Tri-grammic Co., ltd.), xanthan gum (Sang Aisai (Sun): sanronyu F.F.I. Co., ltd.), welan gum (BIST (Bistop) W: tris Rong Yuan F.F.I. Co., ltd.), succinoglycan gum (Gecko Lin Site succinoglycan-J (GRINDSTED SUCCINOGLYCAN-J): duPont Nutrition Health (DuPont Nutrition And Healthh) Co., ltd.), tamarind gum (Griloid) 3S.
For each modifier, the casson viscosity and the casson yield value were measured by a conventional method. Further, the viscosity was measured with a BM type viscometer at ordinary temperature (20 ℃ C.).
Subsequently, the agents were evaluated for surface looseness. First, 600g of medium gluten flour, 400g of buckwheat flour, 10g of salt and 350g of water were blended, kneaded for 15 minutes by a mixer, rolled and cut according to a conventional method (cutter teeth #22 square, noodle line thickness 1.3 mm) to obtain noodles, the obtained noodles were boiled in boiling water for 2 minutes, and washed with running water for 30 seconds to obtain boiled noodles. Then, 6g of each loosening modifier was uniformly sprayed per 200g of the cooked noodles, filled into a container and sealed, and the loosening property after one day of refrigerator storage was evaluated by 10 functional examiners. Each functional examiner evaluates the test piece according to the criteria in table 2 at 1 to 5 points, and the average value is evaluated as the looseness. If the average score is 4.0 or more, the looseness is judged to be good. In addition, as the evaluation of workability, the case where uniform treatment was easily performed when surface treatment was performed was evaluated as "o", and the case where uniform treatment was difficult was evaluated as "x". The modifier having a good loosening property and an good workability as "O" was judged as a pass.
The evaluation results are shown in table 1.
(Table 1) formulation Table (%) and results of evaluation of looseness
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| Loosening improver | A | B | C | D | E | F | G | H | I |
| Water-soluble soybean hemicellulose | 10 | 10 | 10 | 10 | 10 | - | 10 | 10 | 10 |
| Guar gum | 0.6 | - | - | - | - | 0.6 | - | - | 1 |
| Xanthan gum | - | 0.2 | - | - | - | - | - | - | - |
| Wenlai glue | - | - | 0.1 | - | - | - | - | 0.05 | - |
| Succinoglycan gum | - | - | - | 0.1 | - | - | - | - | - |
| Tamarind gum | - | - | - | - | 0.2 | - | - | - | - |
| Water (W) | 89.4 | 89.8 | 89.9 | 89.9 | 89.8 | 99.4 | 90 | 89.95 | 89 |
| General viscosity (mPas) | 305 | 362 | 162 | 356 | 347 | 215 | 22 | 42 | 3436 |
| Carson yield value τ 0 (mPa·s) | 401 | 304 | 105 | 377 | 78 | 340 | 0.18 | 0.5 | 6655 |
| Carson viscosity η ∞ (mPa·s) | 285 | 55 | 39 | 42 | 528 | 101 | 10 | 35 | 569 |
| Loose fraction (score of 5) | 4.8 | 4.4 | 4.7 | 5.0 | 3.8 | 2.9 | 3.7 | 3.8 | 4.4 |
| Workability | ○ | ○ | ○ | ○ | × | ○ | ○ | ○ | × |
(Table 2) evaluation criteria for looseness
| State of looseness | Score of |
| Is not loosened at all | 1 |
| Is quite difficult to loosen | 2 |
| Is difficult to loosen | 3 |
| Is easy to loose | 4 |
| Is quite easy to loosen | 5 |
The modifier added with the viscosity modifier has increased Carson viscosity and Carson yield value, obviously improved looseness and good operability. However, if the casson viscosity is excessively increased, it is difficult to uniformly surface-treat the surface, and workability is deteriorated. Even if the value of the ordinary viscosity measured by the BM type viscometer is about the same, the looseness is insufficient in the case where the casson yield value is low. Further, the modifier having a casson yield value of less than 10mPa · s as in comparative examples 3 to 4 was inferior in the looseness of the face because the adhesiveness of the preparation to the face was lowered. Further, as in comparative example 2, it was confirmed that the surface treatment by dissolving only guar gum was inferior in loosening property of dough, and it was necessary to use a water-soluble hemicellulose derived from beans.
(amount added based on water-soluble hemicellulose) (examples 5 to 8)
The amount of the modifier added was examined. The looseness of the noodles was evaluated in the same manner as in example 1 using the improver D according to the formulation shown in table 3.
The evaluation results are shown in table 3.
(Table 3) formulation Table (%) and results of evaluation of looseness
From the results of examples 5 to 8, it was confirmed that when the amount of the loosening improving agent added is 0.01% or more based on the amount of water-soluble hemicellulose added to the starch-containing food, good loosening properties can be imparted.
(evaluation of loosening Property of commercial starch-containing food) (example 9, comparative example 7)
Boiled cassava pearls (tapioca pearls) (processed food of tapioca-derived starch) (Black cassava (GABAN) corporation), which is a commercially available starch-containing food, were boiled in boiling water according to a conventional method to prepare boiled cassava pearls. Then, 5% of modifier D was uniformly added to the cassava pearls in accordance with table 4, and the looseness of the cassava pearls after the refrigerators were stored for one day was evaluated in three grades, i.e., o: loosening, Δ: slightly sticking and difficult to loosen x: clump without loosening. The results of the evaluation of the looseness are shown in table 4.
(Table 4) formulation Table (parts) and adhesion evaluation results
| Comparative example 7 | Example 9 | |
| Boiling cassava pearl | 100 | 100 |
| Modifier D | - | 5 |
| Loosening property of boiled cassava pearl | × | ○ |
As shown in the results of table 4, the cassava pearls to which the loosening improving agent of example 9 was added had improved loosening properties after boiling.
Claims (6)
1. A loosening improver for starch-containing food products, which comprises a water-soluble hemicellulose derived from beans and a viscosity modifier, wherein the loosening improver has a Carson viscosity of a loosening improver solution of 39 to 285 mPas inclusive and a Carson yield value of 105 to 401 mPas inclusive when the loosening improver is used to surface-treat a starch-containing food product or the loosening improver is added to a starch-containing food product, and wherein the viscosity modifier is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof.
2. The loosening improver for starch-containing foods as claimed in claim 1, wherein the water-soluble hemicellulose derived from beans is water-soluble hemicellulose derived from soybeans or peas.
3. A starch-containing food comprising the loosening improving agent according to claim 1 in an amount of 0.01 to 10wt% based on the amount of water-soluble hemicellulose contained in the starch-containing food.
4. A starch-containing food comprising the loosening improving agent according to claim 2 in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose, based on the starch-containing food.
5. A method for producing a starch-containing food, characterized by comprising: a food containing starch, wherein the loosening improving agent according to claim 1 is surface-treated in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose, or the loosening improving agent according to claim 1 is added in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose.
6. A method for producing a starch-containing food, characterized by comprising: a food containing starch, wherein the loosening improving agent according to claim 2 is surface-treated in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose, or the loosening improving agent according to claim 2 is added in an amount of 0.01 to 10wt% based on the water-soluble hemicellulose.
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| JP2016163696 | 2016-08-24 | ||
| JP2016-163696 | 2016-08-24 | ||
| PCT/JP2017/025714 WO2018037759A1 (en) | 2016-08-24 | 2017-07-14 | Loosening improver for starch-containing foods |
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| JP (1) | JP7001057B2 (en) |
| KR (1) | KR20190046778A (en) |
| CN (1) | CN109640696B (en) |
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| CN109674027B (en) * | 2019-03-08 | 2022-08-19 | 日照帮利生物科技有限公司 | Compound thickener for ham sausages |
| CN110427684B (en) * | 2019-07-29 | 2023-04-18 | 湖南工业大学 | Research and development method of high-viscosity fluid filling and cap screwing integrated equipment |
| US20230389589A1 (en) * | 2020-12-18 | 2023-12-07 | The Nisshin Oillio Group, Ltd. | Loosening Agent for Starch-Containing Food |
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| JP2009240267A (en) * | 2008-03-31 | 2009-10-22 | Fuji Oil Co Ltd | Thickening material or thickening agent |
| CN103957954A (en) * | 2011-11-25 | 2014-07-30 | 日本制药株式会社 | Submucosal cushioning agent |
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| CA1217122A (en) | 1983-06-01 | 1987-01-27 | John Timar | Pneumatic tire inner liner having puncture sealing characteristics |
| JPH03175940A (en) | 1989-09-28 | 1991-07-31 | Nippon Oil & Fats Co Ltd | Oil and fat for cooked rice |
| JP3479575B2 (en) | 1995-08-14 | 2003-12-15 | 伊那食品工業株式会社 | Aggregate food |
| JP4281364B2 (en) * | 2003-01-21 | 2009-06-17 | 不二製油株式会社 | Improving the quality of processed cereal foods |
| JP2005013135A (en) * | 2003-06-27 | 2005-01-20 | Okuno Chem Ind Co Ltd | Agent for improving untangling of noodles |
| WO2006129691A1 (en) * | 2005-06-03 | 2006-12-07 | Fuji Oil Company, Limited | Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof |
| JP4566968B2 (en) * | 2006-10-11 | 2010-10-20 | 株式会社日清製粉グループ本社 | Loosening agent for noodles and method for improving loosening of noodles |
| JP5493868B2 (en) * | 2007-12-20 | 2014-05-14 | 不二製油株式会社 | Oily food and its manufacturing method |
| JP5540333B2 (en) | 2010-03-02 | 2014-07-02 | 株式会社片山化学工業研究所 | Noodle loosening agent and method for improving noodle loosening |
| JP5974900B2 (en) * | 2011-01-17 | 2016-08-23 | 不二製油株式会社 | Cooked rice quality improver |
| JP2013162753A (en) * | 2012-02-09 | 2013-08-22 | Fuji Oil Co Ltd | Loosening improving agent for cereal processed food |
| JP6024868B2 (en) * | 2012-03-28 | 2016-11-16 | 不二製油株式会社 | Fray improving agent for processed cereal foods |
| CN105555149B (en) * | 2013-09-17 | 2020-03-17 | 不二制油集团控股株式会社 | Method for producing agent for improving noodle loosening |
| BR112016005885B1 (en) * | 2013-09-25 | 2021-07-06 | Fuji Oil Holdings Inc | oily food, use of oily food and frozen confectionery production method |
| TW201633929A (en) * | 2015-02-25 | 2016-10-01 | Fuji Oil Holdings Inc | Separation improvement agent for cereal processed food |
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| JP2009240267A (en) * | 2008-03-31 | 2009-10-22 | Fuji Oil Co Ltd | Thickening material or thickening agent |
| CN103957954A (en) * | 2011-11-25 | 2014-07-30 | 日本制药株式会社 | Submucosal cushioning agent |
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| TWI730131B (en) | 2021-06-11 |
| JP7001057B2 (en) | 2022-02-03 |
| CN109640696A (en) | 2019-04-16 |
| TW201806493A (en) | 2018-03-01 |
| KR20190046778A (en) | 2019-05-07 |
| JPWO2018037759A1 (en) | 2019-06-20 |
| WO2018037759A1 (en) | 2018-03-01 |
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