JP2000316504A - Modifier for processed flour or starch food - Google Patents
Modifier for processed flour or starch foodInfo
- Publication number
- JP2000316504A JP2000316504A JP11129393A JP12939399A JP2000316504A JP 2000316504 A JP2000316504 A JP 2000316504A JP 11129393 A JP11129393 A JP 11129393A JP 12939399 A JP12939399 A JP 12939399A JP 2000316504 A JP2000316504 A JP 2000316504A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- modifier
- oil
- starch
- acid esters
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000003607 modifier Substances 0.000 title claims abstract description 45
- 229920002472 Starch Polymers 0.000 title claims abstract description 21
- 239000008107 starch Substances 0.000 title claims abstract description 21
- 235000019698 starch Nutrition 0.000 title claims abstract description 21
- 235000013305 food Nutrition 0.000 title abstract description 20
- 235000013312 flour Nutrition 0.000 title abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 23
- 238000001694 spray drying Methods 0.000 claims abstract description 22
- 239000002245 particle Substances 0.000 claims abstract description 20
- 238000009826 distribution Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 36
- 239000000194 fatty acid Substances 0.000 claims description 36
- 229930195729 fatty acid Natural products 0.000 claims description 36
- -1 glycerin fatty acid esters Chemical class 0.000 claims description 34
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 15
- 239000000787 lecithin Substances 0.000 claims description 15
- 235000010445 lecithin Nutrition 0.000 claims description 15
- 229940067606 lecithin Drugs 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 7
- 235000021067 refined food Nutrition 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- 239000007764 o/w emulsion Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 150000002016 disaccharides Chemical class 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 150000002772 monosaccharides Chemical class 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 13
- 239000000839 emulsion Substances 0.000 abstract description 7
- 235000000346 sugar Nutrition 0.000 abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 abstract description 5
- 235000013339 cereals Nutrition 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 26
- 235000019197 fats Nutrition 0.000 description 26
- 239000003921 oil Substances 0.000 description 19
- 235000019198 oils Nutrition 0.000 description 19
- 238000003756 stirring Methods 0.000 description 11
- 229920001353 Dextrin Polymers 0.000 description 10
- 239000004375 Dextrin Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019425 dextrin Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 239000008399 tap water Substances 0.000 description 9
- 235000020679 tap water Nutrition 0.000 description 9
- 150000004665 fatty acids Chemical group 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000013606 potato chips Nutrition 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 235000012813 breadcrumbs Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 4
- 235000005687 corn oil Nutrition 0.000 description 4
- 239000002285 corn oil Substances 0.000 description 4
- 230000001172 regenerating effect Effects 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 150000004671 saturated fatty acids Chemical class 0.000 description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 4
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 235000013575 mashed potatoes Nutrition 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000003441 saturated fatty acids Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- VMQMZMRVKUZKQL-UHFFFAOYSA-N Cu+ Chemical compound [Cu+] VMQMZMRVKUZKQL-UHFFFAOYSA-N 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical group [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 125000003010 ionic group Chemical group 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- MOYKHGMNXAOIAT-JGWLITMVSA-N isosorbide dinitrate Chemical compound [O-][N+](=O)O[C@H]1CO[C@@H]2[C@H](O[N+](=O)[O-])CO[C@@H]21 MOYKHGMNXAOIAT-JGWLITMVSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明はお好み焼き、餃子の
皮、シュウマイの皮、春巻きの皮、パン粉、フライング
バッター等の小麦加工食品またはポテトチップス等の澱
粉加工食品用の改質剤に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a modifier for processed foods such as okonomiyaki, gyoza rind, shumai rind, spring roll rind, bread crumbs, flying batter, etc. or starch processed foods such as potato chips. .
【０００２】[0002]
【従来の技術】従来、小麦粉を原料とする冷凍または冷
蔵食品においては、小麦粉でできた部分が硬化するとい
った食感低下の問題点があった。この問題点を解決する
方法として過去にいくつか提案された。例えば乳化剤
及び／または食用油脂を添加する方法（特開平１−１２
０２５９号、特開平５−１６１４６２号、特開平６−２
４５７４０号）酵素を添加する方法（特開平７−３１
３９６号）等がある。2. Description of the Related Art Conventionally, in a frozen or refrigerated food product made from wheat flour, there has been a problem of a decrease in texture such that a portion made of flour hardens. Several methods have been proposed in the past to solve this problem. For example, a method of adding an emulsifier and / or an edible oil / fat (Japanese Unexamined Patent Publication No.
0259, JP-A-5-161462, JP-A-6-2
No. 45740) Method for adding an enzyme (JP-A-7-31)
396).
【０００３】しかしながら、前記の場合、乳化剤を使
用する上で当該乳化剤をいったん水に溶解して調製する
必要があった。ところが日本国内で認可されている乳化
剤は水に難溶なものが多く、水溶液を調製するためには
加熱などの操作が必要なため、製造工程が煩雑であっ
た。また乳化剤の添加だけでは食感低下の抑制効果が弱
く、別途油脂を添加する必要もあった。一方油脂につい
ては、当該目的のためには生地中の油脂分を増やせばよ
いが、製造装置の特性上、添加できる油脂の量は限られ
てしまう。[0003] However, in the above case, it is necessary to prepare the emulsifier by dissolving it in water once. However, many emulsifiers approved in Japan are hardly soluble in water, and preparation of an aqueous solution requires operations such as heating, so that the production process is complicated. Further, the addition of an emulsifier alone has a weak effect of suppressing a decrease in texture, and it is necessary to separately add fats and oils. On the other hand, with respect to fats and oils, the amount of fats and oils in the dough may be increased for the purpose, but the amount of fats and oils that can be added is limited due to the characteristics of the manufacturing apparatus.
【０００４】の方法では、酵素同士の組合せや製造条
件の管理など煩雑な手間を有し、また充分な食感改良の
目的は達し得なかった。In the method (1), complicated procedures such as the combination of enzymes and management of production conditions are required, and the object of sufficient texture improvement cannot be achieved.
【０００５】このように従来技術では冷凍または冷蔵の
小麦二次製品の食感改良において満足した結果を与えて
いなかった。As described above, the prior art has not provided satisfactory results in improving the texture of frozen or refrigerated wheat secondary products.
【０００６】一方、澱粉加工食品であるポテトチップス
の場合、その製造の際、褐変現象、形の不均一さが問題
点として存在していた。こうした問題点に対して特定の
乳化剤製剤を用いた改善例（特開平８−２４２８０４
号）が提案されている。しかしながら、この方法による
と、色や形など製造にかかる問題点はほぼ改善される
が、澱粉の老化に由来する硬化抑制に関しては依然問題
があった。[0006] On the other hand, in the case of potato chips, which are processed starch products, browning and non-uniformity of the potato chips were present as problems during the production. An improvement example using a specific emulsifier preparation for solving such a problem (JP-A-8-242804)
No.) has been proposed. However, according to this method, the problems relating to production, such as color and shape, are almost alleviated, but there is still a problem regarding the suppression of curing due to aging of starch.
【０００７】[0007]
【発明が解決しようとする課題】小麦加工食品の食感改
良や冷解凍耐性付与、冷蔵劣化抑制のために乳化剤が使
用されるが、一般に食品製造工程で更に油脂を添加する
ことが多い。しかし小麦粉やその他の食品成分は親水性
のものが多いため油脂との馴染みが悪く、必要以上の油
脂を添加したりあるいは油脂添加の効果が期待できなか
った。Emulsifiers are used to improve the texture of processed wheat foods, to provide cold thawing resistance, and to suppress refrigeration deterioration. In general, fats and oils are often added in the food production process. However, since flour and other food ingredients are often hydrophilic, they are poorly familiar with fats and oils, and the effect of adding more fats and oils than necessary or adding fats and oils cannot be expected.
【０００８】この点の改良として、事前に乳化液を作っ
て添加する方法があるが、乳化工程は６０℃以上の加熱
が必要であり、さらに小麦製品は澱粉や蛋白の熱変化を
抑制するために加熱工程を嫌うため、乳化液を添加する
場合は乳化液を調製後冷却する必要があった。As an improvement on this point, there is a method in which an emulsion is prepared and added in advance. However, the emulsification step requires heating at 60 ° C. or higher, and wheat products suppress heat change of starch and protein. Therefore, when adding an emulsion, it was necessary to cool the emulsion after preparing it.
【０００９】そこで、本発明者等は上記の実状を鑑み鋭
意検討を行った結果、乳化液を噴霧乾燥することによ
り、エマルジョンの形態を保ったまま乾燥する方法を取
れば、得られる噴霧乾燥品は加熱溶解の工程を必要とす
ること無く、低温の水にも溶解し得、容易に乳化液が得
られることを見出した。しかし、従来から提案されてい
る粉末油脂の製造条件では、乳化剤の配合量は噴霧乾燥
する前の乳化を行なうに必要な最低限の添加量が採用さ
れていた。しかし、少量の乳化剤量では再生時に乳化が
すぐに壊れてしまい、食品添加時の油脂添加の効果が期
待できない。Therefore, the present inventors have conducted intensive studies in view of the above-mentioned situation, and as a result, if a method is employed in which the emulsion is spray-dried while drying while maintaining the form of the emulsion, the resulting spray-dried product is obtained. Can be dissolved in low-temperature water without requiring a heat-dissolution step, and an emulsion can be easily obtained. However, under the conventionally proposed production conditions of powdered fats and oils, the minimum amount of the emulsifier required to carry out emulsification before spray drying was employed. However, with a small amount of emulsifier, the emulsification is immediately broken during regeneration, and the effect of adding fats and oils at the time of adding food cannot be expected.
【００１０】そして、さらなる検討を重ねた結果、使用
時に水に分散させた時の液（再生液）の粒度分布のメデ
ィアン径が５〜１２０μmの範囲にある場合に限り、食
用油脂または油溶性乳化剤を微細に分散させることがで
き、よって小麦加工食品または澱粉加工食品の食感を改
良できることを見出し、本発明に到達した。As a result of further studies, the edible fat or oil or the oil-soluble emulsifier was used only when the median diameter of the particle size distribution of the liquid (regenerated liquid) when dispersed in water at the time of use was in the range of 5 to 120 μm. Have been found to be able to finely disperse and thereby improve the texture of processed wheat food or processed starch food, and have reached the present invention.
【００１１】本発明の目的は、何ら煩雑な操作を行なわ
ずに小麦加工食品または澱粉加工食品の食感の改良を行
なわしめる改質剤を提供するところにある。An object of the present invention is to provide a modifier which can improve the texture of processed wheat food or processed starch food without performing any complicated operation.
【００１２】[0012]
【課題を解決するための手段】本発明の小麦加工食品ま
たは澱粉加工食品用の改質剤は、（A）食用油脂及び／
又は油溶性乳化剤、（Ｂ）親水性乳化剤、及び（C）糖
類及び／又は澱粉分解物を含有する水中油型乳化液を噴
霧乾燥して得られ、かつこの乾燥物を水に乳化分散して
得られる再生液の粒度分布のメディアン径が５〜１２０
μｍであることを特徴とする。The modifying agent for processed wheat food or processed starch food of the present invention comprises (A) an edible oil and / or
Alternatively, an oil-in-water emulsion containing an oil-soluble emulsifier, (B) a hydrophilic emulsifier, and (C) a saccharide and / or a starch degradation product is obtained by spray drying, and the dried product is emulsified and dispersed in water. The median diameter of the particle size distribution of the obtained regenerating solution is 5 to 120.
μm.
【００１３】[0013]
【発明の実施の形態】（Ａ）成分[食用油脂、油溶性乳
化剤］ 本発明の（Ａ）成分に使用される食用油脂は、たとえ
ば、大豆油、菜種油、サフラワー油、トウモロコシ油、
パーム油、パーム核油、ヤシ油などの植物油、牛脂、豚
脂、魚油などの動物油脂又はそれらの部分水素添加又は
完全水素添加したものが挙げられる。これらは単独で使
用してもよいし、2種以上を併用することもできる。DETAILED DESCRIPTION OF THE INVENTION Component (A) [Edible oil and fat, oil-soluble emulsifier] The edible oil and fat used for the component (A) of the present invention include, for example, soybean oil, rapeseed oil, safflower oil, corn oil,
Vegetable oils such as palm oil, palm kernel oil, and coconut oil; animal fats and oils such as beef tallow, lard, and fish oil; and partially or completely hydrogenated products thereof. These may be used alone or in combination of two or more.
【００１４】また油溶性乳化剤としては、親水基がグリ
セリン、ポリグリセリン、プロピレングリコール、ソル
ビタン、ショ糖などの多価アルコール類又はリン脂質で
あり、脂肪酸残基の炭素数が８〜２２の飽和又は不飽和
のものが使用でき、具体的には、グリセリン脂肪酸エス
テル、乳酸、クエン酸、コハク酸、ジアセチル酒石酸等
を有機酸とした有機酸モノグリセリド、プロピレングリ
コール脂肪酸エステル、レシチン、ＨＬＢ８未満のポリ
グリセリン脂肪酸エステル、またはＨＬＢ５未満のソル
ビタン脂肪酸エステルが挙げられる。As the oil-soluble emulsifier, the hydrophilic group is a polyhydric alcohol such as glycerin, polyglycerin, propylene glycol, sorbitan, or sucrose, or a phospholipid, and the fatty acid residue has a saturated or unsaturated fatty acid having 8 to 22 carbon atoms. Unsaturated ones can be used, and specifically, organic acid monoglycerides using glycerin fatty acid ester, lactic acid, citric acid, succinic acid, diacetyltartaric acid and the like as organic acids, propylene glycol fatty acid ester, lecithin, polyglycerin fatty acid having an HLB of less than 8 Esters or sorbitan fatty acid esters with an HLB of less than 5.
【００１５】以下、グリセリン脂肪酸エステル、ポリグ
リセリン脂肪酸エステル、ソルビタン脂肪酸エステル、
及びレシチンに関し、改めて説明を加える。The following are glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters,
And a description of lecithin.
【００１６】グリセリン脂肪酸エステル（モノグリセリ
ド）は、グリセリンと脂肪酸のモノエステルであり、脂
肪酸は炭素数が８〜２２の飽和脂肪酸または不飽和脂肪
酸あるいはこれらの混合物が挙げられる。The glycerin fatty acid ester (monoglyceride) is a monoester of glycerin and a fatty acid, and the fatty acid includes a saturated or unsaturated fatty acid having 8 to 22 carbon atoms or a mixture thereof.
【００１７】ポリグリセリン脂肪酸エステルは、平均重
合度が３〜１０のポリグリセリンに脂肪酸がエステル結
合したものである。構成する脂肪酸は炭素数が８〜２２
の飽和脂肪酸または不飽和脂肪酸あるいはこれらの混合
物が挙げられる。The polyglycerin fatty acid ester is a polyglycerin having an average degree of polymerization of 3 to 10 in which a fatty acid is ester-bonded. Constituent fatty acids have 8 to 22 carbon atoms
And saturated fatty acids or unsaturated fatty acids, or mixtures thereof.
【００１８】ソルビタン脂肪酸エステルは、ソルビタン
やソルビットまたはソルビドと脂肪酸がエステル結合し
たものである。構成する脂肪酸は炭素数が８〜２２の飽
和脂肪酸または不飽和脂肪酸あるいはこれらの混合物が
挙げられる。The sorbitan fatty acid ester is a sorbitan, sorbite or sorbide esterified with a fatty acid. Constituent fatty acids include saturated or unsaturated fatty acids having 8 to 22 carbon atoms or mixtures thereof.
【００１９】レシチンとは、ホスファチジルコリン、ホ
スファチジルエタノールアミン、ホスファチジルイノシ
トール、ホスファチジン酸、ホスファチジルセリンなど
のリン脂質の混合物である。レシチンには、油脂を含ん
だクルードレシチンや溶剤により精製した高純度レシチ
ン等があるがいずれも用いることができる。Lecithin is a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and phosphatidylserine. Lecithin includes crude lecithin containing fats and oils, high-purity lecithin purified with a solvent, and the like, and any of them can be used.
【００２０】（Ｂ）成分［親水性乳化剤］ 次に（Ｂ）成分に使用される親水性乳化剤は、親水基が
ポリグリセリン、ソルビタン、ショ糖などの多価アルコ
ール類又はリン脂質であり、脂肪酸残基はＣ（炭素数、
以下同様）１２〜Ｃ２２の飽和又は不飽和のものが使用
できる。味の点からＣ１４〜Ｃ２２の飽和脂肪酸がより
好ましい。具体的には酵素処理レシチン、酵素分解レシ
チン、ＨＬＢ１１以上のショ糖脂肪酸エステル、ＨＬＢ
５以上のソルビタン脂肪酸エステルまたはＨＬＢ８以上
のポリグリセリン脂肪酸エステルが挙げられる。Component (B) [Hydrophilic emulsifier] The hydrophilic emulsifier used in the component (B) is a polyhydric alcohol such as polyglycerin, sorbitan, or sucrose, or a phospholipid having a hydrophilic group. The residue is C (carbon number,
The same applies to the following.) Saturated or unsaturated ones having 12 to C22 can be used. In terms of taste, C14 to C22 saturated fatty acids are more preferable. Specifically, enzyme-treated lecithin, enzyme-decomposed lecithin, sucrose fatty acid ester of HLB 11 or higher, HLB
Examples include 5 or more sorbitan fatty acid esters or HLB 8 or more polyglycerin fatty acid esters.
【００２１】（Ｃ）成分［糖類、澱粉分解物］ （Ｃ）成分として使用される糖類とは、ソルビトール、
キシリトール、マルトース等の糖アルコール類、ブドウ
糖、果糖等の単糖類、ショ糖、乳糖、トレハロース等の
二糖類が挙げられる。これらは単独で使用してもよい
し、２種以上を併用することもできる。Component (C) [Sugars and Starch Decomposed Products] The saccharides used as the component (C) include sorbitol,
Examples include sugar alcohols such as xylitol and maltose, monosaccharides such as glucose and fructose, and disaccharides such as sucrose, lactose and trehalose. These may be used alone or in combination of two or more.
【００２２】また澱粉分解物とは、澱粉を酸又は酵素で
加水分解したものであって、具体的にはデキストリンが
挙げられる。また分解物の分解度（ＤＥ、以下同様）は
５未満では溶解性が悪い為に所定の機能が発揮できない
ため５以上であることが好ましく、５〜８０であること
が更に好ましい。この分解度はソモギ法、ベルトラン法
により定量される還元糖％として測定される。還元糖を
硫酸銅のアルカリ性溶液とともに加熱すると、銅（Ｉ
Ｉ）イオンの一部が糖により還元されて銅（Ｉ）とな
り、同時に加えておいたヨウ素液中のＫＩは還元されて
Ｉ２となる。このＩ２をチオ硫酸ナトリウム溶液で滴定
し、糖量を計算する。The starch hydrolyzate is obtained by hydrolyzing starch with an acid or an enzyme, and specifically includes dextrin. When the degree of decomposition (DE, the same applies hereinafter) of the decomposition product is less than 5, the solubility is poor and the predetermined function cannot be exhibited, so that it is preferably 5 or more, more preferably 5 to 80. This degree of decomposition is measured as% reducing sugar determined by the Somogi method or the Bertrand method. When the reducing sugar is heated with an alkaline solution of copper sulfate, copper (I
I) Part of the ions are reduced by the sugar to copper (I), and at the same time the KI in the iodine solution added is reduced to I2. This I2 is titrated with a sodium thiosulfate solution, and the amount of sugar is calculated.
【００２３】配合割合 前記（Ａ）成分、（Ｂ）成分、及び（Ｃ）成分の配合比
率（％）は重量比で５〜６０／３〜５０／９２〜１０で
あることが好ましく、１０〜４５／５〜４５／８５〜１
５であることがより好ましい。（Ａ）成分が５％未満で
は、効果が充分期待できず、６０％を越えると再生液の
粒度分布のメディアン径を満たすことができない。
（Ｂ）成分が３％未満では再生液の粒度分布のメディア
ン径を満たすことができなく、５０％を越えるとそれ以
上の効果が期待できない。（Ｃ）成分が９２％を越える
と有効成分の含有量が少ないために添加量が増加し、効
率的でなく、１０％未満では被膜形成が不十分なため、
乾燥物の溶解性が悪くなり、充分な効果が期待できな
い。 調製方法、その他 上記（Ｂ）成分および（Ｃ）成分を水に加熱溶解し、攪
拌しながら（Ａ）成分を溶解又はそのまま滴下添加し、
ホモミキサー又はホモディスパー等により乳化させる。
更に必要に応じて圧力式ホモジナイザーにより均質化
し、水中油型乳化液を調製し、これを公知の方法により
噴霧乾燥を行い、粉末状または顆粒状の改質剤を得る。The mixing ratio (%) of the components (A), (B) and (C) is preferably 5 to 60/3 to 50/92 to 10 by weight, 45 / 5-45 / 85-1
More preferably, it is 5. If the content of the component (A) is less than 5%, the effect cannot be expected sufficiently, and if it exceeds 60%, the median diameter of the particle size distribution of the regenerating solution cannot be satisfied.
If the component (B) is less than 3%, the median diameter of the particle size distribution of the regenerating solution cannot be satisfied, and if it exceeds 50%, no further effect can be expected. When the content of the component (C) exceeds 92%, the content of the active ingredient is small, so that the added amount increases. When the content is less than 10%, the film formation is insufficient.
The solubility of the dried product deteriorates, and a sufficient effect cannot be expected. Preparation Method, Others The components (B) and (C) are dissolved in water by heating and the component (A) is dissolved or added dropwise with stirring.
Emulsify with a homomixer or homodisper.
If necessary, the mixture is homogenized with a pressure homogenizer to prepare an oil-in-water emulsion, which is spray-dried by a known method to obtain a powdery or granular modifier.
【００２４】本発明の改質剤は、水に乳化分散した再生
液の粒度分布のメディアン径が５〜１２０μｍであるこ
とを必要とする。このメディアン径は島津製作所製ＳＡ
ＬＤ−２０００や堀場製作所製ＣＡＰＡ−３００等の粒
度分布測定装置により測定する。メディアン径が５μｍ
未満では粒子が小さくなり過ぎ、必要な性能が発揮され
ない。また１２０μｍを越えると粒子が大きくなり過
ぎ、小麦粉あるいは澱粉に均一に混合されないため改質
できず、商品価値が低下する。The modifier of the present invention requires that the regenerating solution emulsified and dispersed in water has a median diameter of 5 to 120 μm in the particle size distribution. This median diameter is SA manufactured by Shimadzu Corporation
It is measured by a particle size distribution measuring device such as LD-2000 or Horiba, Ltd.'s CAPA-300. Median diameter is 5μm
If it is less than 1, the particles become too small, and the required performance is not exhibited. On the other hand, if it exceeds 120 μm, the particles become too large, cannot be uniformly mixed with the flour or starch, cannot be modified, and the commercial value decreases.
【００２５】本発明の改質剤が対象とする食品は、お好
み焼き、餃子の皮、シュウマイの皮、春巻きの皮、パン
粉、フライングバッター等の小麦加工食品や、ポテトチ
ップス等の澱粉加工食品である。Foods to which the modifier of the present invention is applicable are processed foods such as okonomiyaki, gyoza skin, shumai skin, spring roll skin, bread crumbs and flying batter, and starch processed foods such as potato chips. .
【００２６】本発明の改質剤の加工食品への添加量は
０．１〜１０％が好ましく、０．２〜３％がより好まし
い。０．１％未満では効果が充分でなく、１０％を越え
るとそれ以上の効果が期待できない。The amount of the modifier of the present invention added to the processed food is preferably from 0.1 to 10%, more preferably from 0.2 to 3%. If it is less than 0.1%, the effect is not sufficient, and if it exceeds 10%, no further effect can be expected.
【００２７】小麦加工食品や澱粉加工食品に油脂を添加
することにより食品組織中に油脂が配向し、組織の弾力
化をはかる。また油脂がレシチンを介してタンパク質中
のイオン基と静電的に結合し、油脂に対する吸着部位を
増やすことで、油脂とタンパクが結合を強める働きをす
る。しかし、その時の油脂の大きさが大きな因子であ
り、組織中に微細に分散することにより、その効果は著
しく増加する。従って通常の粉末油脂のように乳化剤の
添加量が少ない場合はその効果が期待できない。われわ
れは食品に添加した時の油脂、または油溶性乳化剤の粒
子径が充分小さいことが必須条件となることを見出し
た。By adding fats and oils to processed wheat foods and processed starch foods, the fats and oils are oriented in the food tissue, and the elasticity of the tissue is measured. In addition, the fats and oils electrostatically bind to ionic groups in the protein via lecithin and increase the number of adsorption sites for the fats and fats, whereby the fats and fats work to strengthen the bond. However, the size of the fat at that time is a major factor, and its effect is significantly increased by finely dispersing it in the tissue. Therefore, when the added amount of the emulsifier is small as in the case of ordinary powdered fats and oils, the effect cannot be expected. We have found that an essential condition is that the particle size of the fat or oil or the oil-soluble emulsifier when added to food is sufficiently small.
【００２８】[0028]
【実施例】以下、実施例を挙げて本発明をさらに具体的
に説明するが、本発明は、これらの実施例に限定される
ものではない。なお、実施例、比較例中、部及び％は特
に断らない限り重量基準である。EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. In the examples and comparative examples, parts and% are based on weight unless otherwise specified.
【００２９】（実施例１）ＨＬＢ１１のショ糖脂肪酸エ
ステル５．２Ｋｇ及びデキストリン（ＤＥ＝２０）２１
Ｋｇを水道水７８Ｋｇに室温分散後、７０℃まで加熱攪
拌し、完全溶解させた後、ＴＫホモミキサー（特殊機化
工業製）で攪拌しながら、菜種油１０．５Ｋｇにステア
リン酸モノグリセリド５．２Ｋｇを７０℃で溶解させた
ものを滴下乳化し、圧力式ホモジナイザー（圧力１５Ｍ
Ｐａ）で均質化後、噴霧乾燥により乾燥し、本発明の粉
末状の改質剤を得た（噴霧乾燥条件：入り口温度＝１５
０℃、アトマイザーの回転速度＝２１０００ｒｐｍ）。(Example 1) 5.2 kg of sucrose fatty acid ester of HLB11 and dextrin (DE = 20) 21
After Kg was dispersed in 78 kg of tap water at room temperature, the mixture was heated and stirred to 70 ° C. and completely dissolved. Then, while stirring with a TK homomixer (manufactured by Tokushu Kika Kogyo), 5.2 kg of stearic acid monoglyceride was added to 10.5 kg of rapeseed oil. What was melted at 70 ° C. was dropped and emulsified, and a pressure homogenizer (pressure 15M) was used.
Pa), and then dried by spray drying to obtain a powdery modifier of the present invention (spray drying conditions: inlet temperature = 15).
0 ° C, atomizer rotation speed = 21000 rpm).
【００３０】得られた改質剤１０gを水９９０gに分散さ
せ、粒度分布とメディアン径を測定した。10 g of the resulting modifier was dispersed in 990 g of water, and the particle size distribution and median diameter were measured.
【００３１】次に強力粉２５０ｇ、食塩５ｇ、砂糖１
２．５ｇ、改質剤１．３ｇ、ショートニング１０ｇなら
びに水１６５ｇに生イースト８ｇを加えた処方により万
能混合機にて生地を調製して、ついでノータイム法に従
い食パンを得た。この食パンの耳を除いてパン粉を調製
した。Next, 250 g of flour, 5 g of salt, 1 sugar
Dough was prepared by a universal mixer according to a prescription of 2.5 g, 1.3 g of modifier, 10 g of shortening, and 165 g of water plus 8 g of raw yeast, and then bread was obtained according to the no-time method. Bread crumbs were prepared except for the ears of this bread.
【００３２】規定の水を加えたマッシュポテトにバッタ
ーを付け、さらに上記パン粉を付着させて生ポテトコロ
ッケを得た。（戻したマッシュポテト５０±３ｇにつき
パン粉は２．８±０．２の基準で付着させた）この生ポ
テトコロッケを−３０℃に急速冷凍し、4週間保存し
た。これを１８０℃に加熱したコーン油で３分間油ちょ
うした。このコロッケを食感評価した。Batter was added to the mashed potatoes to which the specified water had been added, and the above bread crumbs were further adhered to obtain raw potato croquettes. (The breadcrumbs were adhered on a basis of 2.8 ± 0.2 per 50 ± 3 g of mashed potatoes returned.) The raw potato croquettes were snap frozen at −30 ° C. and stored for 4 weeks. This was fried in corn oil heated to 180 ° C. for 3 minutes. The texture of this croquette was evaluated.
【００３３】（実施例２）ＨＬＢ１５のショ糖脂肪酸エ
ステル８．０ＫｇとＨＬＢ１１．６のポリグリセリン脂
肪酸エステル（ＳＹグリスターＭＳ−５００）０．７Ｋ
ｇ、ＨＬＢ７のソルビタン脂肪酸エステル（ソルゲン−
ＦＳ−７００）０．９Ｋｇ、デキストリン（ＤＥ＝１
０）２８Ｋｇ、粉末ソルビット２Ｋｇを水道水６０．５
Ｋgに室温分散後、７０℃まで加熱攪拌し、完全溶解さ
せた後、ＴＫホモディスパー（特殊機化工業製）で攪拌
しながら、コーン油１４Ｋｇにレシチン５．０Ｋｇを７
０℃で溶解させたものを滴下乳化し、圧力式ホモジナイ
ザー（圧力＝１５ＭＰａ）で均質化後、噴霧乾燥により
乾燥し、本発明の粉末状の改質剤を得た。（噴霧乾燥条
件：入り口温度＝１５０℃、アトマイザーの回転速度＝
２１０００rpm）得られた改質剤１０ｇを水９９０ｇに
分散させ粒度分布とメディアン径を測定した。Example 2 8.0 kg of sucrose fatty acid ester of HLB15 and 0.7 K of polyglycerin fatty acid ester of HLB11.6 (SY Glister MS-500)
g, sorbitan fatty acid ester of HLB7 (Sorgen-
FS-700) 0.9 kg, dextrin (DE = 1)
0) 28 kg, powdered sorbit 2 kg, tap water 60.5
After stirring at 70 ° C. and dissolving completely, while stirring with TK homodisper (manufactured by Tokushu Kika Kogyo Co., Ltd.), 5.0 kg of lecithin was added to 14 kg of corn oil.
The solution dissolved at 0 ° C. was dropped and emulsified, homogenized with a pressure homogenizer (pressure = 15 MPa), and dried by spray drying to obtain a powdery modifier of the present invention. (Spray drying conditions: inlet temperature = 150 ° C, rotation speed of atomizer =
10 g of the obtained modifier was dispersed in 990 g of water, and the particle size distribution and the median diameter were measured.
【００３４】次に中力粉２５０ｇ、食塩１．５ｇ、改質
剤１ｇに水９９ｇを加えて万能混合機で混練して、ロー
ル圧延機を４回通し、８ｃｍの円形に型抜きして餃子の
皮を得た。ついで具８ｇを仕込み成型したのち、−３０
℃で急速凍結し、４週間保存後、フライパンで焼き上げ
た。この餃子を食感評価した。Next, 250 g of all-purpose flour, 1.5 g of salt, and 1 g of modifier were mixed with 99 g of water, kneaded with a universal mixer, passed through a roll mill four times, and cut into a 8 cm circular shape to make dumplings. I got the skin. Then, after charging and molding 8g of ingredients, -30
The mixture was rapidly frozen at ℃, stored for 4 weeks, and baked in a frying pan. The texture of this gyoza was evaluated.
【００３５】（実施例３）ＨＬＢ１３のショ糖脂肪酸エ
ステル２．４Ｋｇ、クエン酸モノグリ（ポエムＫ−３
０）０．１Ｋg、デキストリン（ＤＥ＝４０）２７Ｋｇ
を水道水６０Ｋgに室温分散後、７０℃まで加熱攪拌
し、完全溶解させた後、ＴＫホモミキサー（特殊機化工
業製）で攪拌しながら、パーム油３０ＫｇにＨＬＢ５．
５のポリグリセリン脂肪酸エステル（ポエムＪ２６８
１）０．５Ｋｇを７０℃で加熱溶解させたものを滴下乳
化し、圧力式ホモジナイザー（圧力１５ＭＰａ）で均質
化後、噴霧乾燥により乾燥し本発明の粉末状の改質剤を
得た。（噴霧乾燥条件：入り口温度＝１５０℃、アトマ
イザーの回転速度＝２１０００rpm）得られた改質剤１
０ｇを水９９０ｇに分散させ粒度分布とメディアン径を
測定した。Example 3 2.4 kg of sucrose fatty acid ester of HLB13, monoglycemic citrate (Poem K-3)
0) 0.1 kg, dextrin (DE = 40) 27 kg
Was dispersed in 60 kg of tap water at room temperature, heated and stirred at 70 ° C. and completely dissolved. Then, while stirring with a TK homomixer (manufactured by Tokushu Kika Kogyo), 30 kg of palm oil was added to 30 kg of HLB5.
5 polyglycerin fatty acid ester (Poem J268
1) A solution obtained by heating and dissolving 0.5 kg at 70 ° C was dropped and emulsified, homogenized with a pressure-type homogenizer (15 MPa), and dried by spray drying to obtain a powdery modifier of the present invention. (Spray drying conditions: inlet temperature = 150 ° C., rotation speed of atomizer = 21000 rpm) Modifier 1 obtained
0 g was dispersed in 990 g of water, and the particle size distribution and median diameter were measured.
【００３６】次に乾燥マッシュポテト８ｋｇに改質剤８
０ｇを加え、水を加えて生地を調製し、押出し成型機に
より１１０℃に加熱しながら押出し成型した。ついで１
０５℃オーブンで３０分間焼成し成型ポテトチップスを
得た。このポテトチップスを食感評価した。Next, 8 kg of dried mashed potatoes were added with a modifier 8
0 g was added and water was added to prepare a dough, which was extruded while being heated to 110 ° C. by an extruder. Then 1
It was baked in a 05 ° C. oven for 30 minutes to obtain molded potato chips. The texture of the potato chips was evaluated.
【００３７】（実施例４）ＨＬＢ１１のショ糖脂肪酸エ
ステル９．２Ｋｇ、酵素処理レシチン（エルマイザー
Ａ）１．６Ｋg、デキストリン（ＤＥ＝１０）１６Ｋ
ｇ、ショ糖５Ｋｇを水道水７８．５Ｋgに室温分散後、
７０℃まで加熱攪拌し、完全溶解させた後、ＴＫホモミ
キサー（特殊機化工業製）で攪拌しながら、大豆硬化油
（融点３４℃）１５．４Ｋｇを７０℃に加熱したものを
滴下乳化し、圧力式ホモジナイザー（圧力＝１５ＭＰ
ａ）で均質化後、噴霧乾燥により乾燥し本発明の粉末状
の改質剤を得た。（噴霧乾燥条件：入り口温度＝１５０
℃、アトマイザーの回転速度＝２１０００rpm）得られ
た改質剤１０ｇを水９９０ｇに分散させ粒度分布とメデ
ィアン径を測定した。(Example 4) 9.2 kg of sucrose fatty acid ester of HLB11, 1.6 kg of enzyme-treated lecithin (Elmizer A), 16 K of dextrin (DE = 10)
g, 5 kg of sucrose was dispersed at room temperature in 78.5 kg of tap water.
After heating and stirring to 70 ° C. and completely dissolving, 15.4 Kg of soybean hardened oil (melting point 34 ° C.) heated to 70 ° C. was dropped and emulsified while stirring with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). , Pressure homogenizer (pressure = 15MP)
After homogenization in a), it was dried by spray drying to obtain a powdery modifier of the present invention. (Spray drying conditions: entrance temperature = 150
(C, rotation speed of atomizer = 21000 rpm) 10 g of the obtained modifier was dispersed in 990 g of water, and the particle size distribution and median diameter were measured.
【００３８】次に薄力粉２５０ｇ、食塩１．５ｇ、山芋
粉４０ｇ、改質剤１．５ｇに水１５０ｇを加えてお好み
焼きの生地を調製し、きざんだキャベツ１２０ｇ、海老
５０ｇ、豚肉４０ｇを加えて、公知の方法で調理後、−
３０℃に急速冷凍し４週間保存後、ホットプレート上で
再加熱した。このお好み焼きを食感評価した。Next, 250 g of soft flour, 1.5 g of salt, 40 g of yam flour, and 150 g of modifier were added to 150 g of water to prepare okonomiyaki dough, and 120 g of shredded cabbage, 50 g of shrimp and 40 g of pork were added. After cooking in a known manner,
After quick freezing at 30 ° C. and storing for 4 weeks, the mixture was reheated on a hot plate. The texture of this okonomiyaki was evaluated.
【００３９】実施例１〜４における（Ａ）〜（Ｃ）成分
の種類と配合割合を再度、下記の表１にて表す。The types and proportions of the components (A) to (C) in Examples 1 to 4 are again shown in Table 1 below.
【００４０】[0040]
【表１】 [Table 1]
【００４１】（比較例１）ＨＬＢ１５のショ糖脂肪酸エ
ステル０．２Ｋg、デキストリン（ＤＥ＝２０）２１Ｋ
ｇを水道水７８Ｋｇに室温分散後、７０℃まで加熱攪拌
し、完全溶解させた後、ＴＫホモミキサー（特殊機化工
業製）で攪拌しながら、大豆油２５Ｋｇを７０℃にて加
熱溶解させたものを滴下乳化し、圧力式ホモジナイザー
（圧力＝１５ＭＰａ）で均質化後、噴霧乾燥により乾燥
し比較用の改質剤を得た。（噴霧乾燥条件：入り口温度
＝１５０℃、アトマイザーの回転速度＝２１０００rp
m） 得られた改質剤１０ｇを水９９０ｇに分散させ粒度分布
とメディアン径を測定した。(Comparative Example 1) 0.2 kg of sucrose fatty acid ester of HLB15, 21 K of dextrin (DE = 20)
g was dispersed at room temperature in 78 Kg of tap water, heated and stirred at 70 ° C. and completely dissolved, and then 25 Kg of soybean oil was heated and dissolved at 70 ° C. while stirring with a TK homomixer (manufactured by Tokushu Kika Kogyo). The mixture was emulsified by dropping, homogenized with a pressure homogenizer (pressure = 15 MPa), and dried by spray drying to obtain a modifier for comparison. (Spray drying conditions: inlet temperature = 150 ° C, rotation speed of atomizer = 21000 rp)
m) 10 g of the obtained modifier was dispersed in 990 g of water, and the particle size distribution and median diameter were measured.
【００４２】改質剤が比較例１で得られた改質剤である
点を除いて、実施例１と同様にポテトコロッケを調製し
食感評価した。A potato croquette was prepared and texture evaluated in the same manner as in Example 1 except that the modifier was the modifier obtained in Comparative Example 1.
【００４３】（比較例２）ＨＬＢ７のソルビタン脂肪酸
エステル０．９Ｋg、デキストリン（ＤＥ＝１０）２８
Ｋｇ、粉末ソルビット２Ｋｇを水道水６０．５Ｋgに室
温分散後、７０℃まで加熱攪拌し、完全溶解させた後、
ＴＫホモミキサー（特殊機化工業製）で攪拌しながらコ
ーン油１４Ｋｇを７０℃にて加熱溶解させたものを滴下
し、圧力式ホモジナイザー（圧力＝１５ＭＰａ）で均質
化後、噴霧乾燥により乾燥し比較用の改質剤を得た。
（噴霧乾燥条件：入り口温度＝１５０℃、アトマイザー
の回転速度＝２１０００rpm） 得られた改質剤１０gを水９９０gに分散させ粒度分布と
メディアン径を測定した。Comparative Example 2 0.9 kg of sorbitan fatty acid ester of HLB7, dextrin (DE = 10) 28
Kg, 2 Kg of powdered sorbit, dispersed in 60.5 Kg of tap water at room temperature, heated and stirred to 70 ° C, and completely dissolved,
While stirring with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), 14 kg of corn oil heated and dissolved at 70 ° C. was added dropwise, homogenized with a pressure homogenizer (pressure = 15 MPa), dried by spray drying, and compared. For use.
(Spray drying conditions: inlet temperature = 150 ° C., rotation speed of atomizer = 21000 rpm) 10 g of the obtained modifier was dispersed in 990 g of water, and the particle size distribution and median diameter were measured.
【００４４】改質剤が比較例２で得られた改質剤である
点を除いて、実施例２と同様に餃子を調製し食感評価し
た。Gyoza was prepared and the texture was evaluated in the same manner as in Example 2 except that the modifier was the modifier obtained in Comparative Example 2.
【００４５】（比較例３）クエン酸モノグリ（ポエムＫ
−３０）０．３Ｋg、デキストリン（ＤＥ＝４０）２７
Ｋｇを水道水６０Ｋgに室温分散後、７０℃まで加熱攪
拌し、完全溶解させた後、ＴＫホモミキサー（特殊機化
工業製）で攪拌しながら、パーム油３０Ｋｇを７０℃に
加熱したものを滴下乳化し、圧力式ホモジナイザー（圧
力＝１５ＭＰａ）で均質化後、噴霧乾燥により乾燥し比
較用の改質剤を得た。（噴霧乾燥条件：入り口温度＝１
５０℃、アトマイザーの回転速度＝２１０００rpm） 得られた改質剤１０ｇを水９９０ｇに分散させ粒度分布
とメディアン径を測定した。Comparative Example 3 Monoglycitrate (Poem K)
-30) 0.3 kg, dextrin (DE = 40) 27
After Kg was dispersed in 60 kg of tap water at room temperature, the mixture was heated and stirred to 70 ° C., completely dissolved, and then, while stirring with a TK homomixer (manufactured by Tokushu Kika Kogyo), 30 kg of palm oil was heated to 70 ° C. and dropped. After emulsifying and homogenizing with a pressure type homogenizer (pressure = 15 MPa), it was dried by spray drying to obtain a modifier for comparison. (Spray drying conditions: entrance temperature = 1
(50 ° C., rotation speed of atomizer = 21000 rpm) 10 g of the obtained modifier was dispersed in 990 g of water, and the particle size distribution and median diameter were measured.
【００４６】改質剤が比較例３で得られた改質剤である
点を除いて、実施例３と同様に成型ポテトチップスを作
成し食感評価した。Molded potato chips were prepared and texture evaluated in the same manner as in Example 3 except that the modifier was the modifier obtained in Comparative Example 3.
【００４７】（比較例４）酵素処理レシチン（エルマイ
ザーＡ）１．６Ｋg、デキストリン（ＤＥ＝１０）１６
Ｋｇ、ショ糖５Ｋｇを水道水７８．５Ｋgに室温分散
後、７０℃まで加熱攪拌し、完全溶解させた後、ＴＫホ
モディスパー（特殊機化工業製）で攪拌しながら、大豆
硬化油（融点＝３４℃）１５．４Ｋｇを７０℃に加熱し
たものを滴下乳化し、圧力式ホモジナイザー（圧力＝１
５ＭＰａ）で均質化後、噴霧乾燥により乾燥し比較用の
改質剤を得た。（噴霧乾燥条件：入り口温度＝１５０
℃、アトマイザーの回転速度＝２１０００rpm） 得られた改質剤１０ｇを水９９０ｇに分散させ粒度分布
とメディアン径を測定した。Comparative Example 4 1.6 kg of enzyme-treated lecithin (Elmizer A), dextrin (DE = 10) 16
Kg and 5 Kg of sucrose were dispersed at room temperature in 78.5 Kg of tap water, heated and stirred at 70 ° C. and completely dissolved. Then, while stirring with TK homodisper (manufactured by Tokushu Kika Kogyo Co., Ltd.), hardened soybean oil (melting point = (34 ° C.) 15.4 Kg heated to 70 ° C. was added dropwise and emulsified, and a pressure homogenizer (pressure = 1)
After homogenizing at 5 MPa), it was dried by spray drying to obtain a modifier for comparison. (Spray drying conditions: entrance temperature = 150
(° C., rotation speed of atomizer = 21000 rpm) 10 g of the obtained modifier was dispersed in 990 g of water, and the particle size distribution and median diameter were measured.
【００４８】改質剤が比較例４で得られた改質剤である
点を除いて、実施例４と同様にお好み焼きを調製し焼
き、食感評価した。An okonomiyaki was prepared and baked in the same manner as in Example 4, except that the modifier was the modifier obtained in Comparative Example 4, and the texture was evaluated.
【００４９】（比較例５）ＨＬＢ１５のショ糖脂肪酸エ
ステル１７．５Ｋｇ、デキストリン（ＤＥ＝２０）３０
Ｋｇを水道水７５Ｋｇに室温分散後、７０℃まで加熱攪
拌し、完全溶解させた後、圧力式ホモジナイザー（圧力
＝１５ＭＰａ）で均質化後、噴霧乾燥により乾燥し比較
用の改質剤を得た。（噴霧乾燥条件：入り口温度＝１５
０℃、アトマイザーの回転速度＝２１０００rpm） 得られた改質剤２．８ｇを水９９０ｇに分散させ、つい
でほぼ同量の菜種油３ｇを滴下して攪拌した溶液の粒度
分布とメディアン径を測定した。Comparative Example 5 17.5 kg of sucrose fatty acid ester of HLB 15 and dextrin (DE = 20) 30
Kg was dispersed in 75 kg of tap water at room temperature, heated and stirred to 70 ° C., completely dissolved, homogenized with a pressure homogenizer (pressure = 15 MPa), and dried by spray drying to obtain a modifier for comparison. . (Spray drying conditions: entrance temperature = 15
(2.8 ° C., 0 ° C., rotation speed of atomizer = 21000 rpm) 2.8 g of the obtained modifier was dispersed in 990 g of water, and then 3 g of rapeseed oil having approximately the same amount was dropped, and the particle size distribution and median diameter of the stirred solution were measured.
【００５０】本願の改質剤を０．９ｇおよび菜種油０．
４ｇを用いる点を除いて、実施例１と同様にポテトコロ
ッケを調製し食感評価した。0.9 g of the modifier of the present application and 0.1 g of rapeseed oil.
A potato croquette was prepared and texture evaluated in the same manner as in Example 1 except that 4 g was used.
【００５１】各々の結果を下記表２、表３に記載する。
なお食感評価試験は次のようにして行なった。すなわ
ち、１５人のパネラーにて下記の基準にて評価を行なっ
た。 ５点：極めて良好 ４点：良好 ３点：ブランク（改質剤を添加しなかったもの）と同等 ２点：悪い １点：極めて悪いThe results are shown in Tables 2 and 3 below.
The texture evaluation test was performed as follows. That is, 15 panelists evaluated according to the following criteria. 5 points: extremely good 4 points: good 3 points: equivalent to blank (no added modifier) 2 points: bad 1 point: very bad
【００５２】[0052]
【表２】 [Table 2]
【００５３】[0053]
【表３】 [Table 3]
【００５４】[0054]
【発明の効果】本発明により、何ら煩雑な操作を行なわ
ずに小麦加工食品、澱粉加工食品の食感を改善できる改
質剤を提供することができる。According to the present invention, it is possible to provide a modifier capable of improving the texture of processed wheat food and processed starch food without performing any complicated operation.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B023 LE30 LG01 LK02 LK05 LK07 LL04 LP14 4B035 LC03 LG08 LG09 LG10 LG11 LG12 LG13 LG19 LK13 LP24 4D077 AA02 AB08 AC01 BA01 BA04 BA07 DC17Z DC19Y DC22Z DC23Z DC24Z DC33Y DC35Y DC36Y DC68Y ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B023 LE30 LG01 LK02 LK05 LK07 LL04 LP14 4B035 LC03 LG08 LG09 LG10 LG11 LG12 LG13 LG19 LK13 LP24 4D077 AA02 AB08 AC01 BA01 BA04 BA07 DC17Z DC19Y DC22Z DC23Z DC24Z DC33Y DCY
Claims (4)
加工食品または澱粉加工食品用改質剤であって、かつ水
に乳化分散して得られる液の粒度分布のメディアン径が
５〜１２０μｍであることを特徴とする小麦加工食品ま
たは澱粉加工食品用改質剤。1. A wheat obtained by spray-drying an oil-in-water emulsion containing (A) an edible fat and / or an oil-soluble emulsifier, (B) a hydrophilic emulsifier, and (C) a saccharide and / or a starch decomposed product. Modifier for processed food or starch processed food, wherein the median diameter of the particle size distribution of the liquid obtained by emulsifying and dispersing in water is 5 to 120 μm. Quality agent.
テル、有機酸モノグリセリド、プロピレングリコール脂
肪酸エステル、レシチン、ＨＬＢ８未満のポリグリセリ
ン脂肪酸エステルおよびＨＬＢ５未満のソルビタン脂肪
酸エステルからなる群より選ばれた少なくとも１種であ
る請求項１記載の改質剤。2. The oil-soluble emulsifier is at least one selected from the group consisting of glycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, lecithin, polyglycerin fatty acid esters having an HLB of less than 8 and sorbitan fatty acid esters having an HLB of less than 5. The modifier according to claim 1.
素分解レシチン、ＨＬＢ１１以上のショ糖脂肪酸エステ
ル、ＨＬＢ５以上のソルビタン脂肪酸エステルおよびＨ
ＬＢ８以上のポリグリセリン脂肪酸エステルからなる群
より選ばれた少なくとも１種である請求項１又は２記載
の改質剤。3. A hydrophilic emulsifier comprising an enzyme-treated lecithin, an enzyme-decomposed lecithin, a sucrose fatty acid ester having an HLB of 11 or more, a sorbitan fatty acid ester having an HLB of 5 or more, and H
3. The modifier according to claim 1, which is at least one member selected from the group consisting of polyglycerin fatty acid esters having an LB of 8 or more.
糖類からなる群より選ばれた少なくとも１種である請求
項１〜３のいずれか１項に記載の改質剤。4. The modifier according to claim 1, wherein the saccharide is at least one selected from the group consisting of sugar alcohols, monosaccharides and disaccharides.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12939399A JP3366878B2 (en) | 1999-05-11 | 1999-05-11 | Modifier for processed wheat or starch processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12939399A JP3366878B2 (en) | 1999-05-11 | 1999-05-11 | Modifier for processed wheat or starch processed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000316504A true JP2000316504A (en) | 2000-11-21 |
| JP3366878B2 JP3366878B2 (en) | 2003-01-14 |
Family
ID=15008474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12939399A Expired - Fee Related JP3366878B2 (en) | 1999-05-11 | 1999-05-11 | Modifier for processed wheat or starch processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3366878B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003047404A (en) * | 2001-08-01 | 2003-02-18 | Asahi Denka Kogyo Kk | Oil and fat composition for being kneaded in croquette |
| CN100418437C (en) * | 2002-09-06 | 2008-09-17 | 日淀化学株式会社 | Wafer material for fried food |
| JP2009519022A (en) * | 2005-12-13 | 2009-05-14 | コグニス・アイピー・マネージメント・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツング | Extrusion composition |
| JP2010136695A (en) * | 2008-12-12 | 2010-06-24 | Sakamoto Yakuhin Kogyo Co Ltd | Starch modifier and starch-containing food product |
| JP2012178989A (en) * | 2011-02-28 | 2012-09-20 | Hosoya Corporation | Oil-and-fat composition for fried jiaozi and method for using the same |
| JP2013102757A (en) * | 2011-11-17 | 2013-05-30 | Miyoshi Oil & Fat Co Ltd | Powdered oil and fat for snack and daily dish, and snack and daily dish |
| JP2013220033A (en) * | 2012-04-12 | 2013-10-28 | Nisshin Foods Kk | Mix for octopus dumpling or okonomiyaki |
| KR20180097836A (en) * | 2017-02-24 | 2018-09-03 | 이은현 | Compositions for promoting gelatinization and preventing retrogradation of starch |
-
1999
- 1999-05-11 JP JP12939399A patent/JP3366878B2/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003047404A (en) * | 2001-08-01 | 2003-02-18 | Asahi Denka Kogyo Kk | Oil and fat composition for being kneaded in croquette |
| JP4480304B2 (en) * | 2001-08-01 | 2010-06-16 | 株式会社Ａｄｅｋａ | Oil composition for kneading croquettes |
| CN100418437C (en) * | 2002-09-06 | 2008-09-17 | 日淀化学株式会社 | Wafer material for fried food |
| JP2009519022A (en) * | 2005-12-13 | 2009-05-14 | コグニス・アイピー・マネージメント・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツング | Extrusion composition |
| US9386785B2 (en) | 2005-12-13 | 2016-07-12 | Cognis Ip Management Gmbh | Extruded compositions suitable for use in food products and processes of making thereof |
| JP2010136695A (en) * | 2008-12-12 | 2010-06-24 | Sakamoto Yakuhin Kogyo Co Ltd | Starch modifier and starch-containing food product |
| JP2012178989A (en) * | 2011-02-28 | 2012-09-20 | Hosoya Corporation | Oil-and-fat composition for fried jiaozi and method for using the same |
| JP2013102757A (en) * | 2011-11-17 | 2013-05-30 | Miyoshi Oil & Fat Co Ltd | Powdered oil and fat for snack and daily dish, and snack and daily dish |
| JP2013220033A (en) * | 2012-04-12 | 2013-10-28 | Nisshin Foods Kk | Mix for octopus dumpling or okonomiyaki |
| KR20180097836A (en) * | 2017-02-24 | 2018-09-03 | 이은현 | Compositions for promoting gelatinization and preventing retrogradation of starch |
| KR101949862B1 (en) * | 2017-02-24 | 2019-02-19 | 이은현 | Compositions for maintaing gelatinization and preventing retrogradation of starch |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3366878B2 (en) | 2003-01-14 |
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