JP6122389B2 - Method for modifying starch processed products - Google Patents
Method for modifying starch processed products Download PDFInfo
- Publication number
- JP6122389B2 JP6122389B2 JP2013558767A JP2013558767A JP6122389B2 JP 6122389 B2 JP6122389 B2 JP 6122389B2 JP 2013558767 A JP2013558767 A JP 2013558767A JP 2013558767 A JP2013558767 A JP 2013558767A JP 6122389 B2 JP6122389 B2 JP 6122389B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- component
- konjac mannan
- water
- raw material
- 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.)
- Active
Links
- 229920002472 Starch Polymers 0.000 title claims description 94
- 235000019698 starch Nutrition 0.000 title claims description 94
- 239000008107 starch Substances 0.000 title claims description 94
- 238000000034 method Methods 0.000 title claims description 34
- 229940025902 konjac mannan Drugs 0.000 claims description 127
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 89
- 241000209094 Oryza Species 0.000 claims description 76
- 235000007164 Oryza sativa Nutrition 0.000 claims description 76
- 235000009566 rice Nutrition 0.000 claims description 76
- 239000000843 powder Substances 0.000 claims description 73
- 235000012149 noodles Nutrition 0.000 claims description 67
- 239000002994 raw material Substances 0.000 claims description 57
- 235000013312 flour Nutrition 0.000 claims description 38
- 239000004552 water soluble powder Substances 0.000 claims description 36
- 238000010411 cooking Methods 0.000 claims description 32
- 238000010438 heat treatment Methods 0.000 claims description 28
- 235000018102 proteins Nutrition 0.000 claims description 20
- 108090000623 proteins and genes Proteins 0.000 claims description 20
- 102000004169 proteins and genes Human genes 0.000 claims description 20
- 235000008429 bread Nutrition 0.000 claims description 17
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 16
- 235000004252 protein component Nutrition 0.000 claims description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 13
- 239000003513 alkali Substances 0.000 claims description 13
- 238000005345 coagulation Methods 0.000 claims description 12
- 230000015271 coagulation Effects 0.000 claims description 12
- 235000015927 pasta Nutrition 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 239000002270 dispersing agent Substances 0.000 claims description 8
- 238000012545 processing Methods 0.000 claims description 8
- 238000002407 reforming Methods 0.000 claims description 7
- 235000013550 pizza Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 239000000701 coagulant Substances 0.000 claims description 3
- 235000012396 frozen pizza Nutrition 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000012015 potatoes Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims 8
- 241000219051 Fagopyrum Species 0.000 claims 4
- 239000004368 Modified starch Substances 0.000 claims 1
- 235000019426 modified starch Nutrition 0.000 claims 1
- 229940100486 rice starch Drugs 0.000 claims 1
- 239000007858 starting material Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 description 47
- 239000000203 mixture Substances 0.000 description 39
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 36
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 27
- 229960005069 calcium Drugs 0.000 description 26
- 229910052791 calcium Inorganic materials 0.000 description 26
- 239000011575 calcium Substances 0.000 description 26
- 239000000047 product Substances 0.000 description 23
- 244000247812 Amorphophallus rivieri Species 0.000 description 21
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 21
- 229920002752 Konjac Polymers 0.000 description 21
- 239000000252 konjac Substances 0.000 description 21
- 235000010485 konjac Nutrition 0.000 description 21
- 229910052500 inorganic mineral Inorganic materials 0.000 description 18
- 235000010755 mineral Nutrition 0.000 description 18
- 239000011707 mineral Substances 0.000 description 18
- 235000017557 sodium bicarbonate Nutrition 0.000 description 18
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 18
- 235000015170 shellfish Nutrition 0.000 description 16
- 238000011084 recovery Methods 0.000 description 15
- 239000010410 layer Substances 0.000 description 14
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 13
- 235000011941 Tilia x europaea Nutrition 0.000 description 13
- 238000009472 formulation Methods 0.000 description 13
- 239000004571 lime Substances 0.000 description 13
- 235000013336 milk Nutrition 0.000 description 13
- 239000008267 milk Substances 0.000 description 13
- 210000004080 milk Anatomy 0.000 description 13
- 239000002245 particle Substances 0.000 description 13
- 240000008620 Fagopyrum esculentum Species 0.000 description 9
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 8
- 238000009835 boiling Methods 0.000 description 7
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 230000000717 retained effect Effects 0.000 description 6
- 229920000057 Mannan Polymers 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 5
- 230000005484 gravity Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000003303 reheating Methods 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 239000002344 surface layer Substances 0.000 description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 4
- 229920002581 Glucomannan Polymers 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 229960003563 calcium carbonate Drugs 0.000 description 4
- 235000010216 calcium carbonate Nutrition 0.000 description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 229940046240 glucomannan Drugs 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000010306 acid treatment Methods 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 3
- 239000001527 calcium lactate Substances 0.000 description 3
- 229960002401 calcium lactate Drugs 0.000 description 3
- 235000011086 calcium lactate Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 210000003278 egg shell Anatomy 0.000 description 2
- -1 eggshell Chemical compound 0.000 description 2
- 235000010610 frozen noodles Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 238000004383 yellowing Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920000936 Agarose Polymers 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、穀類、麺類、芋類等のでんぷん加工品の改質方法、特にそれを利用した改質炊飯米の提供、改質餅および改質団子の提供、各種改質麺類の提供、さらに、でんぷん加工品の冷凍保存に適する改質方法の提供に関する。 The present invention, cereals, noodles, method of modifying the starch addition pyrotechnic of potatoes, and the like, in particular, the provision of the reformed cooked rice using the same, providing the reformed rice cake and modified dumpling, provides a variety of reforming noodles, Furthermore, it is related with provision of the modification | reformation method suitable for the freezing preservation | save of the starch processed goods.
穀物は人類の主食をなし、特に日本人は米飯、麺類、餅、団子、パンなど広範囲にわたってでんぷん加工品を摂取する習慣にあり、調理済みでんぷん加工品を再加熱して食することが多い。
例えば、麺類などの冷凍保存（レトルト食品）にあっては、冷凍庫により保冷して、家庭で喫食する時には熱湯により茹でたり、あるいは最近は電子レンジを用いて加熱復元すること（レンジアップ）が普及している。ところが、食品の冷凍には長期の保存に耐えることに重点が置かれ、食品と冷凍状態との定量的な関係や食品の解凍、加熱後の状態については、きめの細かい注意が払われ難かった。このため、電子レンジによりスパゲティ、ラーメンといった麺類を加熱復元する際には、解氷水が過度に生じてべたついたり、離水による麺類の乾燥が進行してぱさぱさやばりばりになったり、加熱むらが発生し、良好な食感が得られない不都合がある。これを避けるためには、例えば、麺類に特殊な処理を施す方法が提案されている（特許文献１）。また、生うどんを２０時間ないし２４時間かけて零下１８℃ないし２８度まで冷凍、保存した後、これを８℃ないし１２℃の冷蔵条件で２０時間から２４時間保持して解凍した後常温下で放置し、茹で上げる調理方法が提案されている（特許文献２）。しかしながら、かかる方法では製造または調理工数が増加し、コスト上昇を招く。
また、団子、餅類では保湿保存性を持たせるため、米粉でんぷん原料にアルファ化酵素および糖類を添加する傾向にあるが（特許文献３）、この添加剤の使用はダイエットに逆行するものとなっており、これに代わる改質加工方法の提供が望まれている。
他方、麺類の製造工程において先にこんにゃくを調整し、このこんにゃく塊を穀物粉と混練し加熱した後成形するこんにゃく入ダイエット麺類の製造方法（特許文献４）、小麦粉１．０kg、小麦グルテン１．５kg、でんぷん３kgからなる原料粉にその約半分３kgのこんにゃく粉を加えて混練し、このこんにゃく糊に凝固剤を加えて湯浴させ、固化成形するこんにゃく麺の製造方法（特許文献５）などが提案されているが、ウドン麺、ラーメンとは異質で、加工麺というよりその食感はこんにゃくに近いのが欠点である。
Cereals are the staple food of mankind, and Japanese people are in the habit of taking a wide range of processed starch products such as cooked rice, noodles, rice cakes, dumplings, and bread, and they often reheat cooked starch products.
For example, in the case of frozen storage (retort food) such as noodles, it is popular to keep it in a freezer and boil it with hot water when eating at home, or recently restore it by using a microwave oven (range up) doing. However, emphasis was placed on freezing food for long-term storage, and it was difficult to pay close attention to the quantitative relationship between food and the frozen state, the thawing of food, and the state after heating. . For this reason, when noodles such as spaghetti and ramen are heated and restored with a microwave oven, the ice-melting water is excessively generated and sticky, or the noodles are dried by water separation and become non-uniform. There is an inconvenience that a good texture cannot be obtained. In order to avoid this, for example, a method of applying special treatment to noodles has been proposed (Patent Document 1). Raw udon is frozen and stored at 18 ° C. to 28 ° C. over 20 to 24 hours, and then thawed by refrigeration at 8 ° C. to 12 ° C. for 20 to 24 hours. A cooking method that is allowed to stand and boil is proposed (Patent Document 2). However, such a method increases the number of manufacturing or cooking steps and causes an increase in cost.
Also, dumplings and potatoes tend to add pregelatinizing enzymes and sugars to rice flour starch raw materials in order to provide moisturizing and preserving properties (Patent Document 3), but the use of these additives goes against the diet. Therefore, it is desired to provide a modified processing method instead.
On the other hand, in the noodle production process, konjac is first prepared, and the konjac mass is kneaded with cereal flour and heated, and then formed into a konjac diet noodle production method (Patent Document 4), wheat flour 1.0 kg, wheat gluten 1. About 3 kg of konjac flour is added to the raw material powder consisting of 5 kg and starch 3 kg, kneaded, a coagulant is added to this konjac paste, bathed in a hot water bath, and solidified molded konjac noodle manufacturing method (Patent Document 5). Although it has been proposed, it is different from udon noodles and ramen, and its disadvantage is that the texture is close to konjac rather than processed noodles.
でんぷん食品は、茹でるまたは蒸すなどの湿式加熱により加水と加熱の複合作業を行ってベータでんぷんをアルファでんぷんに変性させる作業であり、一旦アルファ化したでんぷんは冷却によりベータ化して元のベータでんぷんに戻ると美味しさが損なわれるので食する時は再加熱して再度アルファ化する加熱復元処理が行われる。しかしながら、アルファ化したでんぷんがベータ化するときにでんぷん中の水分が結晶から離水して復元性が失われ、また、水分移行が伴って調理直後の食感が失われる。本発明者は、このような背景の下に、鋭意研究の結果、加熱調理したでんぷん加工品の食感（例えば麺でいうコシ）の変動は加熱調理時の組織の水分配分、配置の変動に基づくもので、如何にして組織内の水分移動を固定保持するかが重要な課題であるとの観点から、鋭意研究の結果、通常、３〜５％の濃度で使用されるこんにゃくマンナン成分であるが、でんぷん成分に対し１．０％未満、好ましくは０．８％以下、より好ましくはおよそ１０分の１以下の０．５％以下という希薄な濃度で使用すると、加工食品の味覚を阻害することなく、でんぷん中の、たんぱく質成分と絡らみ合い、加工穀物の湿式加熱の際の調理直後の保水構造が変動せず、粘弾性（いわゆる腰）が長時間維持され、冷凍保存後の解凍時にも保水構造の変動が少なく、再加熱により調理直後の食感が復元されることを見出した。
本発明はかかる新たな知見に基づき、各種でんぷん加工品の改質を行い、麺類の改質加工、餅団子の改質加工、米飯の改質加工を実現しようとするものである。詳しくは、茹で上げ麺類では麺の味覚を害することなく、麺嵩を増量するとともに腰の長時間持続を実現し、また、冷凍麺類としては処理工数を複雑にすることなく、単に再茹で上げ、または電子レンジによる麺類の加熱復元により、麺類組織からの余分な離水を抑制して麺類の乾燥を防ぐとともに、麺類の解凍時にぱさぱさ感や加熱むらをなくし、調理したての美味しい状態で食することができる冷凍麺類に代表される冷凍でんぷん加工品を提供し、さらに、団子の調製においてはアルファ化酵素および糖類を使用することなく、長期に粘弾性を保有させ、再加熱により保水構造の変動を抑制し、つきたての餅団子状態を再現でき、最後に炊飯では保水量及び嵩容積を増大させることができ、再加熱により炊き上げの炊飯米を提供することを課題とする。
Starch food is a process of dehydrating beta starch into alpha starch by performing a combination of hydration and heating by wet heating such as boiling or steaming, and once starched, it is betaized by cooling to return to the original beta starch When the food is eaten, a heat restoration process is performed in which the food is reheated and converted to alpha again. However, when the pregelatinized starch is converted to beta, the moisture in the starch is removed from the crystals and the restorability is lost, and the texture immediately after cooking is lost due to moisture transfer. As a result of intensive research, the present inventor has found that, as a result of intensive research, fluctuations in the texture of cooked starch products (for example, stiffness in noodles) are due to fluctuations in tissue moisture distribution and arrangement during cooking. As a result of intensive research, it is a konjac mannan component that is usually used at a concentration of 3 to 5% from the viewpoint that it is an important issue how to keep water movement in the tissue fixed. However, when used at a dilute concentration of less than 1.0%, preferably 0.8% or less, more preferably about 1/10 or less 0.5% or less of the starch component, the taste of processed food is impaired. Without entanglement with protein components in starch , the water retention structure immediately after cooking during wet heating of processed grains does not change, viscoelasticity (so-called waist) is maintained for a long time, and thawing after frozen storage There are few fluctuations in the water retention structure Texture after cooking by reheating was found to be restored.
Based on such new knowledge, the present invention is intended to improve various processed starch products to achieve noodle modification processing, rice dumpling modification processing, and cooked rice modification processing. Specifically, boiled noodles increase the noodle bulk and maintain the waist for a long time without compromising the taste of the noodles.Frozen noodles are simply re-boiled without complicating the processing time, Or by heating and restoring the noodles using a microwave oven, prevent excessive water separation from the noodle structure and prevent the noodles from drying, and eliminate the crispy and uneven heating when thawing the noodles, and eat them in a freshly cooked state We provide frozen starch processed products typified by frozen noodles, and in addition, in the preparation of dumplings, viscoelasticity is maintained for a long time without using alphalyzing enzymes and sugars, and the water retention structure is changed by reheating. Suppress and reproduce freshly cooked rice dumplings. Finally, cooked rice can increase water retention and bulk volume, and provide cooked rice that has been cooked by reheating. An object of the present invention.
本発明はでんぷん加工品の原料中には幾らかのタンパク質を含むので、このタンパク質に対し少なくともこんにゃくマンナン粉を均一浸透させるに、水溶性分散剤にこんにゃくマンナン成分換算で原料の０．１から１．０重量％を分散させ、凝固成分である弱アルカリ性成分とともに原料に含ませるか水中に含有させて加熱処理し、原料中に含まれるたんぱく質成分とともにこんにゃくマンナン成分を加水凝固させ、網目保水構造を形成させることを特徴とするでんぷん加工品の改質方法にある。 Since the present invention contains some protein in the raw material of the processed starch product, in order to uniformly permeate at least konjac mannan powder into this protein, 0.1 to 1 of the raw material in terms of konjac mannan component is converted into the water-soluble dispersant. Disperse 0.0% by weight and add it to the raw material together with the weakly alkaline component that is a coagulation component or heat it in water to hydroly coagulate the konjac mannan component together with the protein component contained in the raw material. It is in the modification | reformation method of the starch processed goods characterized by making it form.
本発明方法を用いると、製造した加工穀物は穀物固有のたんぱく質粒子にこんにゃくマンナン粒子が絡み合って網目保水構造が形成される一方、表層部にこんにゃくマンナン層が形成される。これにより網目保水構造は水分移動の少ない構造を形成することが可能となる。また、２０％以上３０％程度含水量を増加させ、嵩膨張させることもできる。また、改質された加工品は冷凍耐性に優れ、再加熱により水分移動を抑制し、調理仕立ての水分バランスで保水構造のアルファ化でんぷん状態を再現する。したがって、洗米に対し少なくともこんにゃくマンナン粉を水溶性分散剤とともにこんにゃくマンナン粉換算で原料の０．１から１．０未満、好ましくは０．８以下、より好ましくは０．５以下の重量％を凝固成分である弱アルカリ性（ｐＨ１０前後以下とするアルカリ性）成分とともに含有させた改質水中に浸漬させた後に炊飯するか、洗米に対し少なくともこんにゃくマンナン粉を原料の０．１から１．０未満、好ましくは０．８以下、より好ましくは０．５以下の重量％と凝固成分である弱アルカリ成分とを分散溶解させたｐH１０前後以下のアルカリ性の炊飯水を用いて炊飯すると、含水量を２０％から３０％増加させ、嵩増量して白色光沢のある炊飯米を形成でき、新たな改質炊飯米を提供できる。たんぱく質粒子とこんにゃくマンナン粒子とが絡み合って形成される網目保水構造は炊飯米の離水を抑制する一方、表層部のこんにゃくマンナン層が加熱復元時に内部に蒸気を閉じ込めるので、冷凍または冷蔵保存しても本発明にかかる炊飯米は加熱により調理仕立ての美味しい触感状態で食することができる。特に寿司はでんぷんが白蝋化する冷凍に馴染まないが、本発明によれば、自然解凍による寿司米の復元を可能にする。 When the method of the present invention is used, the produced processed cereals are entangled with protein particles unique to the cereals and the konjac mannan particles are entangled to form a network water retaining structure, while the konjac mannan layer is formed on the surface layer. As a result, the mesh water retention structure can form a structure with less moisture movement. Further, the water content can be increased by about 20% to 30%, and the bulk can be expanded. In addition, the modified processed product is excellent in freezing resistance, suppresses moisture movement by reheating, and reproduces the pregelatinized starch state of the water retention structure with the moisture balance of the cooking. Therefore, at least konjac mannan powder is coagulated with water-soluble dispersant in an amount of 0.1 to less than 1.0, preferably 0.8 or less, more preferably 0.5 or less, based on konjac mannan powder with respect to the washed rice. Rice is cooked after soaking in modified water containing a weakly alkaline component (alkaline having a pH of about 10 or less), or at least konjac mannan flour is 0.1 to less than 1.0 of the raw material, preferably Is less than 0.8, more preferably less than 0.5% by weight and an alkaline rice water having a pH of about 10 or less in which a weak alkali component as a coagulation component is dispersed and dissolved, and the water content is reduced from 20%. By increasing the volume by 30%, it is possible to form a cooked rice with white gloss by increasing the bulk, and a new modified cooked rice can be provided. The mesh water retention structure formed by entanglement of protein particles and konjac mannan particles suppresses the water separation of cooked rice, while the konjac mannan layer on the surface layer traps steam inside when it is heated and restored, so it can be stored frozen or refrigerated The cooked rice according to the present invention can be eaten with heating in a delicious tactile state. In particular, sushi is unfamiliar with freezing in which starch turns white, but according to the present invention, sushi rice can be restored by natural thawing.
もち米から餅を調製する場合はもち米を少なくともこんにゃくマンナン粉を水溶性分散剤に分散させてこんにゃくマンナン粉換算で原料の０．１から１．０未満、好ましくは０．８以下、より好ましくは０．５以下の重量％と凝固成分である弱アルカリ成分とともに含有させたｐH９〜１０前後の水中に浸漬させると、マンナン成分がもち米内に浸透するので、その後蒸し上げることにより含水量を３０％程度増加させ、嵩増量させた白色光沢のある蒸し米を形成でき、これで餅を突き上げることにより３０％以上嵩増加した餅を調製できるだけでなく、餅内ではたんぱく質粒子とこんにゃくマンナン粒子とが絡み合って形成される網目保水構造は餅内での保水性を高めると同時に水分移動を抑制する一方、表層部のこんにゃくマンナン層が加熱復元時に内部に蒸気を閉じ込めるので、冷凍または冷蔵保存しても加熱により調理したての水分保水構造を維持するので、美味しい触感状態で食することができる。 When preparing rice bran from glutinous rice, at least konjac mannan powder is dispersed in a water-soluble dispersant and the raw material is 0.1 to less than 1.0 in terms of konjac mannan powder, preferably 0.8 or less, more preferably Is less than 0.5% by weight and when immersed in water with a pH of around 9 to 10 containing a weak alkali component as a coagulation component, the mannan component penetrates into glutinous rice. % To increase the amount of white steamed steamed rice can be formed, and not only can the rice cake be increased by more than 30% by pushing up the rice cake, but the protein particles and konjac mannan particles can be produced in the rice cake. The mesh water retention structure formed by entanglement increases the water retention in the cage and at the same time suppresses moisture movement, while adding a konjac mannan layer on the surface layer. Since steam is confined inside during heat restoration, the freshly cooked moisture retaining structure is maintained even when frozen or refrigerated, so that it can be eaten in a delicious tactile state.
団子の場合は米粉に対し少なくともこんにゃくマンナン粉を水溶性分散剤に分散させてこんにゃくマンナン粉換算で原料の０．１から１．０未満、好ましくは０．８以下、より好ましくは０．５以下の重量％を凝固成分であるアルカリ成分とともに含有させたｐH９〜１０前後の水を２０〜３０％増量して加水し、これを茹で上げることにより３０％以上嵩増加した団子を調製できるだけでなく、たんぱく質粒子とこんにゃくマンナン粒子とが絡み合って形成される網目保水構造は餅内での保水性を高めると同時に水分移動を抑制する一方、表層部のこんにゃくマンナン層が内部に水分を閉じ込めるので、長時間にわたり調理したての美味しい触感状態で食することができ、冷凍後の再加熱により調理直後の状態を復元可能である。 In the case of dumplings, at least konjac mannan powder is dispersed in a water-soluble dispersant with respect to rice flour and 0.1 to less than 1.0 of the raw material in terms of konjac mannan powder, preferably 0.8 or less, more preferably 0.5 or less In addition to preparing a dumpling having a bulk increase of 30% or more by adding 20-30% of water having a pH of about 9 to 10 and containing water in an alkaline component as a solidifying component, The network water retention structure formed by the entanglement of protein particles and konjac mannan particles enhances the water retention in the cage and at the same time suppresses moisture movement, while the konjac mannan layer in the surface layer confines moisture inside, so it can be used for a long time. It can be eaten with a freshly cooked tactile sensation, and the state immediately after cooking can be restored by reheating after freezing.
製麺に関しては原料小麦粉またはそば粉に対し少なくともこんにゃくマンナン粉を水溶性分散剤に分散させてこんにゃくマンナン粉換算で原料の０．１から１．０未満、好ましくは０．８以下、より好ましくは０．５以下の重量％を凝固成分であるアルカリ成分とともに含有させたｐH９〜１０前後の水を２０〜３０％余分に加水し、形成した生地を熟成させ、切断した生めんを茹で上げするか一旦乾燥させ、茹で上げると、含水量を３０％程度増加させ、嵩増量させた光沢のある麺類を形成できる。たんぱく質粒子とこんにゃくマンナン粒子とが絡み合って形成される網目保水構造は麺内での保水性を高めると同時に麺内の水分移動を抑制して長時間麺のコシを保持する一方、表層部のこんにゃくマンナン層が加熱復元時に内部に蒸気を閉じ込めるので、冷凍または冷蔵保存後加熱により調理したての食感、特に麺のコシを保持し、美味しい触感状態で食することができる。したがって、コンビニや電子レンジ付き自動販売機（無人ドライブイン、会社や学校などに設置）で入手し易いスパゲティをはじめとするパスタ類、ラーメン、うどん、蕎麦などの麺類に適用し、ファストフード店など、誰でも簡単に、しかも短時間で均一に調理できる。なお、原料が小麦粉の油調理を伴う、油揚げ即席麺、パスタ、ピザ、お好み焼き、などいわゆる生地の腰を必要とする場合は、水溶性イオン化ミネラル成分を原料粉に対し２０００〜５０００ｐｐｍまで配合し、小麦加工製品に対しイオン化カルシウムを１０００ｐｐｍ以上残留させ、こんにゃくマンナンと小麦タンパクとが形成する網目構造の保水能力を高めるのが好ましい。ここで、水溶性ミネラルとは卵殻、貝殻、豚骨、牛骨、鶏がらなどの天然カルシウムを原料として調製するのが好ましいが、水溶性を付与するため、酸処理してイオン化し、これを乾燥固化して得るのが好ましい。具体的には、卵殻、貝殻、豚骨、牛骨、鶏がらなどの天然カルシウムを微粉砕し、発酵処理後未解離のカルシウム分を好ましくは食酢などで酸処理して溶解させ、加熱又は減圧蒸留して固形分を回収し、この回収物を加熱して有機物を蒸散させ、固化して調製するのが好ましい。また、でんぷんの黄変をさけるためにこんにゃくマンナンの凝固はpH９以上１０前後の柔らかい弱アルカリ条件下で凝固させるのが好ましく、重曹および炭酸カルシウムを併用することにより実現するのが好ましい。凝固対象のコンニャクマンナン２０〜３０重量％と残部でんぷんで調製する水溶性分散剤に対し、重曹２〜５重量％および炭酸カルシウム（貝カルシウム）１〜５重量％を配合することにより、弱アルカリpH９〜１０前後以下に調整するのが好ましい。さらに油調理を伴うでんぷん加工品については天然カルシウムを酢酸処理により調製したイオン化カルシウム及び/又は有機酸カルシウムを併用することにより油調理の際の油吸収を５０％までカットすることができることが見出されている。 Regarding noodle making, at least konjac mannan powder is dispersed in a water-soluble dispersant with respect to the raw wheat flour or buckwheat flour, and 0.1 to less than 1.0 of the raw material in terms of konjac mannan powder, preferably 0.8 or less, more preferably Water of about pH 9 to 10 containing 0.5% by weight or less together with an alkali component as a coagulation component is added to 20 to 30% extra water, the formed dough is aged, and the cut noodles are boiled or once When dried and boiled, glossy noodles with increased water content by about 30% and increased bulk can be formed. The network water retention structure formed by the entanglement of protein particles and konjac mannan particles enhances the water retention in the noodles and at the same time suppresses the moisture movement in the noodles and maintains the stiffness of the noodles for a long time, while the konjac in the surface layer part Since the mannan layer traps the steam inside when it is restored by heating, it retains the texture of freshly cooked by heating after freezing or refrigeration, especially the texture of noodles, and can be eaten in a delicious tactile state. Therefore, it can be applied to pasta items such as spaghetti, ramen, udon, soba noodles, etc. that are easily available at convenience stores and vending machines with microwave ovens (unmanned drive-in, installed in companies and schools), fast food stores, etc. Anyone can cook easily and evenly in a short time. In addition, when the raw material requires so-called dough waist such as fried instant noodles, pasta, pizza, okonomiyaki accompanied by oil cooking of flour, water-soluble ionized mineral components are blended up to 2000 to 5000 ppm with respect to the raw material powder, It is preferable to leave 1000 ppm or more of ionized calcium in the processed wheat product to enhance the water retention capacity of the network structure formed by konjac mannan and wheat protein. Here, the water-soluble mineral is preferably prepared from natural calcium such as eggshell, seashell, pork bone, beef bone, chicken, etc. as raw material, but in order to impart water solubility, it is ionized by acid treatment. It is preferable to obtain by drying and solidifying. Specifically, natural calcium such as eggshells, shells, pork bones, beef bones, chicken bones is finely pulverized, and after fermentation treatment, undissociated calcium content is dissolved preferably by acid treatment with vinegar or the like, and heated or decompressed. It is preferable that the solid content is recovered by distillation, and the recovered material is heated to evaporate the organic matter and solidify. In order to avoid yellowing of starch , the solidification of konjac mannan is preferably coagulated under soft weak alkaline conditions of pH 9 or more and around 10, and is preferably realized by using sodium bicarbonate and calcium carbonate in combination. By blending 2 to 5% by weight of sodium bicarbonate and 1 to 5% by weight of calcium carbonate (shellfish calcium) to 20 to 30% by weight of konjac mannan to be coagulated and the remaining starch , a weak alkali pH 9 It is preferable to adjust to around 10 or less. Furthermore, for starch processed products that involve oil cooking, it has been found that oil absorption during oil cooking can be cut to 50% by using ionized calcium and / or organic acid calcium prepared by acetic acid treatment of natural calcium. Has been.
本発明の改質加工方法は炭水化物を主成分とする広く加工穀物（でんぷん加工品）の改質加工に適用できる。その改質加工方法は次の工程からなる。
ａ）製剤の調製工程：少なくともこんにゃくマンナン粉をでんぷんを含む水溶性粉末に分散させてこんにゃくマンナン粉換算で加工原料に対し、０．１から１．０未満、好ましくは０．８以下、より好ましくは０．５以下の重量％を配合する製剤を調製する。製剤中には凝固成分であるアルカリ成分を含ませる。水溶性分散剤に分散させて使用するのは原料へのこんにゃくマンナン成分の均一浸透性を高めるためである。水溶性分散剤は加工原料粉と同等のものを使用するのが原則であるが、別種のでんぷん粉を用い、各種水溶性食物繊維を併用してもよい。アルカリ成分としてはこんにゃくマンナンを弱アルカリ領域のおよそｐＨ９〜１０前後で凝固させるに必要な分量で、各種アルカリ成分が配合される。例えば、アルカリ成分としては、例えば典型的には水酸化カルシウム（水酸化カルシウムの懸濁液である石灰乳）が挙げられるが、こんにゃくマンナン成分を凝固させるために同等の効果を生じせしめる公知の添加材または薬品（例えば、アルギニン、ヒスチジンなどの塩基性アミノ酸、及び／又は、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カルシウム、リン酸２ナトリウムなどの塩基性塩類）を使用するのが弱アルカリ領域のおよそpH９〜１０前後するのに適当で、コンニャクマンナン２０〜３０重量％と残部でんぷんからなる混合物に重曹２〜５重量％および炭酸カルシウム（貝カルシウム）１〜５重量％を併用し、pHを調整するのが好ましい。。なお、製剤を用いてこんにゃくマンナン成分を適当な粘度に凝固させるには、pH９を下回ると凝固性が弱く、pH１０．５を超えると黄変性が現出するから、およそpH９〜１０前後が適当である。その他必要に応じ各種水溶性添加剤が配合される。例えば、水溶性食物繊維、例えば、ベクチン、グアーガム（グアー豆酵素分解物）、アガロース又は寒天、ポリデキストロースを含む人工食物繊維、アルギン酸ナトリウム又は海草粉末、コンブ粉末、イヌリン又はキク科植物の根茎粉末、カラギーナンからなる群から選ばれる１種又は２種以上を併用し、特にグルコマンナン又はこんにゃく粉末を主成分とし、適宜その他の水溶性食物繊維の保水構造形成能力を考慮して二成分以上を混合して用いることができる。
製剤の原料に対する配合量はこんにゃくマンナン粉は少量で多量の水分を吸収して凝固し、粘弾性を形成するので、加工穀物中のタンパク質に絡み合って良好な保水性及び粘弾性を付与するに適当な網目保水構造を形成させるには原料の０．１〜１．０未満、好ましくは０．８以下、より好ましくは０．５以下の重量％を配合して製剤を調製するのが適当である。
The modified processing method of the present invention can be widely applied to modified processing of processed cereals (processed starch products) mainly composed of carbohydrates. The reforming method comprises the following steps.
a) Preparation process of the preparation: at least konjac mannan powder is dispersed in a water-soluble powder containing starch , and is 0.1 to less than 1.0, preferably 0.8 or less, more preferably 0.8 to 1.0, based on konjac mannan powder. Prepare a preparation containing 0.5% by weight or less. The preparation contains an alkali component that is a coagulation component. The reason why it is used by being dispersed in a water-soluble dispersant is to increase the uniform permeability of the konjac mannan component to the raw material. In principle, the water-soluble dispersant is the same as the raw material powder for processing, but other types of starch powder may be used in combination with various water-soluble dietary fibers. As the alkaline component, various alkaline components are blended in amounts necessary for solidifying konjac mannan at about pH 9 to 10 in the weak alkaline region. For example, as an alkali component, for example, calcium hydroxide (lime milk that is a suspension of calcium hydroxide) is typically mentioned, but a known addition that causes an equivalent effect to solidify the konjac mannan component The use of materials or chemicals (for example, basic amino acids such as arginine and histidine and / or basic salts such as sodium carbonate, sodium bicarbonate, calcium carbonate, disodium phosphate, etc.) in the weak alkaline region at about pH 9 It is suitable for adjusting the pH by using 2 to 5% by weight of sodium bicarbonate and 1 to 5% by weight of calcium carbonate (shellfish calcium) in a mixture of 20 to 30% by weight of konjac mannan and the remaining starch . Is preferred. . In order to solidify the konjac mannan component to an appropriate viscosity using a preparation, the coagulability is weak when the pH is lower than 9, and yellowing appears when the pH is higher than 10.5. is there. In addition, various water-soluble additives are blended as necessary. For example, water-soluble dietary fiber, such as bectin, guar gum (guar bean enzyme degradation product), agarose or agar, artificial dietary fiber containing polydextrose, sodium alginate or seaweed powder, kombu powder, inulin or rhizome powder One or more selected from the group consisting of carrageenan is used in combination, especially glucomannan or konjac powder as the main component, and two or more components are appropriately mixed in consideration of the water-retaining structure forming ability of other water-soluble dietary fibers Can be used.
The amount of konjac mannan powder in the raw material of the preparation is small and absorbs a large amount of water to solidify and form viscoelasticity, so it is suitable for imparting good water retention and viscoelasticity entangled with proteins in processed grains In order to form a network water retention structure, it is appropriate to prepare a preparation by blending the raw material with a weight percentage of 0.1 to less than 1.0, preferably 0.8 or less, more preferably 0.5 or less. .
ｂ）加工穀物への含浸工程：原料中に含まれるたんぱく質成分とこんにゃくマンナン成分とを連結させ、粘弾性を有する網目保水構造を形成するにはこんにゃくマンナン成分を原料中のたんぱく質成分と接触させる必要があり、原料が米またはもち米のように固形の場合は洗米後に製剤を投入して調製した水溶液に浸漬して成分を浸透させるか、または製剤を投入した水溶液中で茹でることにより浸透させることができる。原料が粉体の場合はこんにゃくマンナン粉換算で原料の０．１〜１．０未満、好ましくは０．８以下、より好ましくは０．５以下の重量％を配合し、通常の標準添加水に対して２０ないし３０％増量して加水することにより生地を調製する。 b) Impregnation step for processed grains: It is necessary to bring the konjac mannan component into contact with the protein component in the raw material in order to connect the protein component contained in the raw material and the konjac mannan component to form a network water retaining structure having viscoelasticity. If the raw material is solid, such as rice or glutinous rice, soak in the aqueous solution prepared by adding the preparation after washing the rice and infiltrate the ingredients, or infiltrate by boiling in the aqueous solution containing the preparation Can do. When the raw material is powder, the weight percent of the raw material is 0.1 to less than 1.0, preferably 0.8 or less, more preferably 0.5 or less in terms of konjac mannan powder. The dough is prepared by adding 20-30% to the water.
ｃ）加水調理工程：穀物の加工はパンの焼成以外は通常、加熱水中で茹でることによりアルファ化処理することにより行われる。本発明ではアルファ化処理中に穀物中のタンパク質と浸透するこんにゃくマンナン成分との連結により網目保水構造による保水量の増大が起こり、嵩容量が増大する。保水量の増大は２０％以上３０％にも及び、嵩容量の増大は３０％以上多いときには４０％にも及ぶ。したがって、米の炊飯加工では炊飯水の量が標準の場合の１５０％から２００％にも増量する必要がある点に留意する必要がある。また、原料粉に製剤を添加する場合は通常の生地調製に必要な加水に対し製剤による保水量の増大に見合う水分量をあらかじめ増量加水しておくのがよい。乾燥麺の場合は穀物中のタンパク質とこんにゃくマンナン成分との連結により網目保水構造に多数の気泡が形成されているので、茹で上げが早く、保水した網目構造が粘弾性を発揮するので、麺だれの発生が遅く、作り置きが可能となる。 c) Hydrolysis cooking step: Grain processing is usually performed by boiling in heated water, except for baking bread, by pre-gelatinization. In the present invention, during the pregelatinization treatment, the amount of water retained by the mesh water retaining structure increases due to the connection between the protein in the cereal and the permeated konjac mannan component, and the bulk capacity increases. The increase in the water retention amount ranges from 20% to 30%, and the increase in bulk capacity reaches as much as 40% when there is more than 30%. Therefore, it is necessary to note that in the rice cooking process, it is necessary to increase the amount of cooked water from 150% in the case of the standard to 200%. In addition, when a preparation is added to the raw material powder, it is preferable to increase the amount of water in advance corresponding to the increase in the amount of water retained by the preparation with respect to the addition required for normal dough preparation. In the case of dry noodles, many bubbles are formed in the mesh water retention structure due to the connection between the protein in the cereal and the konjac mannan component, so it is quick to boil and the water retention network structure exhibits viscoelasticity. Occurrence is slow and can be made.
ｄ）要するに、本発明においては加工穀物のアルファ化処理において、保有するタンパク成分にこんにゃくマンナン成分を絡ませ、保水能力に優れ、粘弾性に優れる網目保水構造を形成することにあり、本発明の製剤を用いて1)浸漬水を調製し、2)原料を調製し、3)アルファ化処理の茹で水を調製し、希薄なマンナン成分を浸透させ、保有のタンパク成分とで網目保水構造を形成することにあり、１）から３）の各工程単独でマンナン成分の原料への浸透を行わせてもよいし、１）から３）の全工程でマンナン成分の原料への浸透を行わせてもよい。 d) In short, in the present invention, in the pre-gelatinization treatment of the processed cereal, the konjac mannan component is entangled with the protein component, and the network water retention structure having excellent water retention ability and viscoelasticity is formed. 1) Prepare immersion water, 2) Prepare raw materials, 3) Prepare water with pregelatinized cocoon, infiltrate dilute mannan component, and form network water retention structure with retained protein component In particular, the mannan component may be infiltrated into the raw material in each step of 1) to 3) alone, or the mannan component may be infiltrated into the raw material in all steps of 1) to 3). Good.
炊飯方法
生米１kgを洗米し、炊飯水２，０００mlを用意する。他方、こんにゃくマンナン粉２０重量部とコメ粉８０重量部とアルカリ成分（石灰乳または貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉２０％の水溶性粉末製剤を調製する。水２，０００mlに生米１kgの１重量％に当たる水溶性粉末製剤１０gを配合すると、ｐＨ１０程度となるので、これを炊飯水とし、電気釜で炊飯する。炊飯後の比重は２５％増しで嵩膨張３０％程度となり、白色光沢に優れた炊飯米が調製された。通常、生米１kgに水２，０００mlを炊飯水とすると、ドロドロのお粥状態となるが、本発明方法では粘弾性のある嵩高の炊飯米となることは驚くべきことである。本製品は冷凍保存されても、加熱復元性に優れる。
Cooking rice method Wash 1kg of fresh rice and prepare 2,000ml of cooking water. On the other hand, 20 parts by weight of konjac mannan powder, 80 parts by weight of rice powder, and an appropriate amount of alkaline components (a mixture of lime milk or shell calcium and sodium bicarbonate in a weight ratio of 1: 1 to 1: 3) are mixed to form an aqueous solution of 20% konjac mannan powder. A powder preparation is prepared. When 10 g of a water-soluble powder preparation equivalent to 1% by weight of 1 kg of raw rice is mixed with 2,000 ml of water, the pH becomes about 10, so this is used as cooking water and cooked in an electric kettle. The specific gravity after cooking increased by 25% to a bulk expansion of about 30%, and cooked rice with excellent white gloss was prepared. Usually, when 2,000 ml of water is used as 1 kg of fresh rice as rice cooking water, it becomes muddy porridge, but it is surprising that the method of the present invention results in a viscoelastic bulky rice. Even if this product is stored frozen, it has excellent heat recovery properties.
次いで、生米１ｋgを洗米し、水１，０００mlを用意する。他方、こんにゃくマンナン粉１０重量部とコメ粉９０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉１０％の水溶性粉末製剤を調製する。水１，０００mlに生米１Kgの２重量％に当たる水溶性粉末製剤２０gを配合し、ｐＨ１０．５の浸漬水とし、一晩この浸漬水に浸漬し、これを引き上げ、水１，５００mlで炊飯する。炊飯後の比重は２０％増しで嵩膨張２５〜３０％程度となり、実施例１と同様の白色光沢の炊飯米が調製された。本製品は冷凍保存されても、加熱復元性に優れる。 Next, 1 kg of raw rice is washed and 1,000 ml of water is prepared. On the other hand, 10 parts by weight of konjac mannan powder, 90 parts by weight of rice flour, and an appropriate amount of alkaline components (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3) are mixed with 10% konjac mannan powder in water. A powder preparation is prepared. 20 ml of water-soluble powder preparation equivalent to 2% by weight of 1 kg of raw rice is blended in 1,000 ml of water to make immersion water of pH 10.5, soaked in this soaking water overnight, pulled up, and cooked with 1,500 ml of water. . The specific gravity after cooking increased by 20% to a bulk expansion of about 25-30%, and the same white glossy cooked rice as in Example 1 was prepared. Even if this product is stored frozen, it has excellent heat recovery properties.
蒸し米の調製
もち米１ｋgを洗米し、水２，０００mlを用意する。他方、こんにゃくマンナン粉２０重量部とコメ粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉２０％の水溶性粉末製剤を調製する。水２，０００mlにもち米１Kgの１重量％に当たる水溶性粉末製剤１０gを配合し、pH１０の浸漬水とし、一晩この浸漬水に浸漬し、これを引き上げ、水蒸気で蒸し、蒸し米を調製してこれを餅つきする。この餅比重は全体で２０％増しで嵩膨張２５〜３０％程度となり、白色光沢の餅が調製された。本製品は冷凍保存されても、加熱復元性に優れる。
Preparation of steamed rice Wash 1kg of glutinous rice and prepare 2,000ml of water. On the other hand, 20 parts by weight of konjac mannan powder, 80 parts by weight of rice flour, and an appropriate amount of alkaline components (a mixture of lime milk or calcium shellfish and sodium bicarbonate in a weight ratio of 1: 1 to 1: 3) are mixed to form an aqueous solution of 20% konjac mannan powder. A powder preparation is prepared. Prepare 10g of water-soluble powder formulation equivalent to 1% by weight of 1Kg of glutinous rice with 2,000ml of water, make it a soaking water of pH 10, soak in this soaking water overnight, pull it up, steam with steam, and prepare steamed rice I'll pick up this. The specific gravity of the wrinkles increased by 20% as a whole to a bulk expansion of about 25-30%, and white glossy wrinkles were prepared. Even if this product is stored frozen, it has excellent heat recovery properties.
団子の調製
こんにゃくマンナン粉２０重量部とコメ粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉２０％の水溶性粉末製剤を調製し、製剤２０gを水５００mlに溶解し、上新粉１ｋgに加水してやや緩めの団子生地を準備し、これを茹で上げ、団子を調製する。調製された団子は全体で重量２０％増しで嵩膨張２５〜３０％程度となり、白色光沢の団子が調製された。本製品は冷凍保存されても、調理時の水分バランスを保持する加熱復元性に優れる。
Preparation of dumplings 20 parts by weight of konjac mannan powder, 80 parts by weight of rice powder and an appropriate amount of alkaline components (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3) A water-soluble powder preparation is prepared, 20 g of the preparation is dissolved in 500 ml of water, and added to 1 kg of the upper fresh powder to prepare a slightly loose dumpling dough, which is boiled to prepare a dumpling. The prepared dumplings increased in weight by 20% to a bulk expansion of about 25-30%, and white glossy dumplings were prepared. Even if this product is stored frozen, it has excellent heat recovery properties that maintain the moisture balance during cooking.
パスタの調製
こんにゃくマンナン粉１０重量部と強力小麦粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉１０％の水溶性粉末製剤を調製し、製剤２０gを水２００mlに溶解し、小麦強力粉１ｋgに加水してパスタ生地を準備し、発酵させた後または発酵させず、切断して乾燥させる。これをこんにゃくマンナン粉１０％の水溶性粉末製剤を添加し、pH９．５とした沸騰水で茹で上げると、同一径の従来の乾燥麺の半分の時間で茹で上がり、粘弾性が十分の茹で上げパスタを調製される。調製されたパスタは全体で重量２０％増しで嵩膨張２５〜３０％程度となり、白色光沢のパスタが調製された。本製品は冷凍保存されても、調理時の水分バランスを保持する加熱復元性に優れる。
Preparation of pasta 10 parts by weight of konjac mannan powder, 80 parts by weight of strong wheat flour and an appropriate amount of alkaline component (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3) A water-soluble powder preparation is prepared, 20 g of the preparation is dissolved in 200 ml of water, added to 1 kg of wheat flour, and pasta dough is prepared. After fermentation or without fermentation, it is cut and dried. Add 10% water-soluble powder preparation of konjac mannan powder and boil it with boiling water at pH 9.5. It will be boiled in half the time of conventional dry noodles of the same diameter, and viscoelasticity will be increased with sufficient boil. Pasta is prepared. The total amount of the prepared pasta increased by 20% to a bulk expansion of about 25-30%, and a white glossy pasta was prepared. Even if this product is stored frozen, it has excellent heat recovery properties that maintain the moisture balance during cooking.
本発明生麺からのうどん麺の調製
こんにゃくマンナン粉１０重量部と薄力小麦粉９０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉１０％の水溶性粉末製剤を調製し、製剤２０gを水２００mlに溶解し、小麦薄力粉１ｋgに２０％増量して加水してうどん生地を準備し、発酵させた後または発酵させず、切断してこれを茹で上げ、茹で上げうどんを調製する。調製されたうどんは全体で重量２０％増しで嵩膨張２５〜３０％程度となり、白色光沢のうどんが調製された。本製品は冷凍保存されても、調理時の水分バランスを保持する加熱復元性に優れる。
Preparation of udon noodles from raw noodles of the present invention Mix 10 parts by weight of konjac mannan flour, 90 parts by weight of soft wheat flour and an appropriate amount of alkaline components (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3). Then, prepare a water-soluble powder formulation of konjac mannan powder 10%, dissolve 20 g of the formulation in 200 ml of water, add 20% to 1 kg of wheat flour, add water, prepare the udon dough, ferment it, or ferment it First, cut it and boil it to prepare a bowl of udon. The prepared udon was increased by 20% in weight as a whole to a bulk expansion of about 25-30%, and white glossy udon was prepared. Even if this product is stored frozen, it has excellent heat recovery properties that maintain the moisture balance during cooking.
本発明乾燥麺からのうどん麺の調製
こんにゃくマンナン粉２０重量部と薄力小麦粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉２０％の水溶性粉末製剤を調製し、製剤２０gを水２００mlに溶解し、小麦薄力粉１ｋgに２０％増量して加水してうどん生地を準備し、発酵させた後または発酵させず、切断して乾燥させる。これをこんにゃくマンナン粉１０％の水溶性粉末製剤を添加し、pH９．５とした沸騰水で茹で上げると、同一径の従来の乾燥麺の半分の時間で茹で上がり、粘弾性が十分の茹で上げうどんが調製される。調製されたうどんは全体で重量２０％増しで嵩膨張２５〜３０％程度となり、白色光沢のうどんが調製された。本製品は冷凍保存されても、調理時の水分バランスを保持する加熱復元性に優れる。
Preparation of udon noodles from dried noodles of the present invention Mix 20 parts by weight of konjac mannan flour, 80 parts by weight of thin wheat flour, and an appropriate amount of alkaline components (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3). Then, a 20% konjac mannan powder water-soluble powder preparation is prepared, 20 g of the preparation is dissolved in 200 ml of water, added to 1 kg of wheat flour and added to water to prepare a udon dough, fermented or fermented. Instead, cut and dry. Add 10% water-soluble powder preparation of konjac mannan powder and boil it with boiling water at pH 9.5. It will be boiled in half the time of conventional dry noodles of the same diameter, and viscoelasticity will be increased with sufficient boil. Udon is prepared. The prepared udon was increased by 20% in weight as a whole to a bulk expansion of about 25-30%, and white glossy udon was prepared. Even if this product is stored frozen, it has excellent heat recovery properties that maintain the moisture balance during cooking.
通常乾燥麺からのうどん麺の調製
こんにゃくマンナン粉２０重量部と薄力小麦粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉２０％の水溶性粉末製剤を調製し、製剤２０gを水２０００mlに溶解し、pH９．５の茹で水を調製する。これに通常の乾燥麺２００ｇを投入し、沸騰水で茹で上げると、うどん麺の茹で上げアルファ化処理とともに、粘弾性が十分の茹で上げうどんが調製される。調製されたうどんは全体で重量２０％増しで嵩膨張２５〜３０％程度となり、白色光沢のうどんが調製された。本製品は冷凍保存されても、調理時の水分バランスを保持する加熱復元性に優れる。
Preparation of udon noodles from usually dried noodles Mix 20 parts by weight of konjac mannan flour, 80 parts by weight of soft wheat flour and an appropriate amount of alkaline components (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3). A water-soluble powder preparation of 20% konjac mannan powder is prepared, 20 g of the preparation is dissolved in 2000 ml of water, and water is prepared by boiling at pH 9.5. When 200 g of ordinary dry noodles is added thereto and boiled with boiling water, the udon noodles are boiled and pre-boiled with enough viscoelasticity to prepare udon. The prepared udon was increased by 20% in weight as a whole to a bulk expansion of about 25-30%, and white glossy udon was prepared. Even if this product is stored frozen, it has excellent heat recovery properties that maintain the moisture balance during cooking.
ラーメンの調製
こんにゃくマンナン粉２０重量部と強力小麦粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉２０％の水溶性粉末製剤を調製し、製剤２０gを水２００mlに溶解してpH９．５に調整し、ラーメン粉組成物１ｋgに２０％増量して加水してラーメン生地を準備し、発酵させた後または発酵させず、切断してこれを茹で上げ、茹で上げラーメンを調製する。調製されたラーメンは全体で重量２０％増しで嵩膨張２５〜３０％程度となり、出前時間では出来上り時の麺の粘弾性（腰）を十分に保有するラーメンが調製された。
さらにでんぷん粒子内の保水構造を強化するにはグルコマンナン又はコンニャク成分０．１〜１．０重量部に対し、５重量％含有イオン化ミネラル成分換算で０．５重量部以上５．０重量部（イオン化ミネラルで０．０２５〜０．２５重量部）を添加することができるが、これに伴い、油吸収率を３０％から５０％までカットすることができる。有機酸カルシウム（例えば乳酸カルシウム）を５重量％含有イオン化ミネラル成分に代替して用いてコストを低減することができる。併用できる限度としては、５重量％含有イオン化ミネラル成分０．５重量部以上５．０重量部（イオン化ミネラルで０．０２５〜０．２５重量部）に対し０．５重量部以上３．０重量部の比率で配合するのが好ましい。
Preparation of ramen 20 parts by weight of konjac mannan flour, 80 parts by weight of strong wheat flour, and an appropriate amount of alkaline components (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3) Prepare a water-soluble powder preparation, dissolve 20 g of the preparation in 200 ml of water, adjust the pH to 9.5, add 20% to 1 kg of ramen powder composition, add water, prepare the ramen dough, ferment it, or ferment Do not let go, cut it and boil it, boil it up to prepare the ramen. The prepared ramen was increased by 20% in weight as a whole to a bulk expansion of about 25 to 30%, and a ramen having sufficient viscoelasticity (waist) of the finished noodle was prepared in the time before delivery.
Furthermore, in order to strengthen the water retention structure in the starch particles, 0.5 to 5.0 parts by weight in terms of 5% by weight of ionized mineral component with respect to 0.1 to 1.0 part by weight of glucomannan or konjac component ( 0.025 to 0.25 parts by weight of ionized mineral) can be added, and along with this, the oil absorption rate can be cut from 30% to 50%. Costs can be reduced by using organic acid calcium (eg, calcium lactate) in place of the 5% by weight ionized mineral component. The limit that can be used in combination is 0.5 to 5.0 parts by weight with respect to 5% by weight of ionized mineral component of 0.5 to 5.0 parts by weight (0.025 to 0.25 parts by weight of ionized mineral). It is preferable to mix | blend by the ratio of a part.
そば麺の調製
こんにゃくマンナン粉１０重量部と強力小麦粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉１０％の水溶性粉末製剤を調製し、製剤２０gを水２００mlに溶解してpH９．５に調整し、そば粉１ｋgに２０％増量して加水してそば生地を準備し、発酵させた後または発酵させず、切断してこれを茹で上げ、茹で上げそばを調製する。調製されたそばは全体で重量２０％増しで嵩膨張２５〜３０％程度となり、６〜１２時間は出来上り時の麺の粘弾性（腰）を十分に保有する画期的なそば麺が調製された。本製品は冷凍保存されても、調理時の水分バランスを保持する加熱復元性に優れる。
Preparation of buckwheat noodles 10 parts by weight of konjac mannan powder, 80 parts by weight of strong wheat flour and 10 parts of konjac mannan powder by mixing an appropriate amount of alkaline components (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3) A water-soluble powder formulation is prepared, 20 g of the formulation is dissolved in 200 ml of water, adjusted to pH 9.5, added to 1 kg of buckwheat flour and added to water to prepare buckwheat dough, fermented or fermented. First, cut it and boil it, and prepare boiled soba noodles. The prepared buckwheat noodles increased by 20% in total to a bulk expansion of about 25-30%, and an innovative buckwheat noodle with sufficient viscoelasticity (waist) of the finished noodles was prepared for 6-12 hours. It was. Even if this product is stored frozen, it has excellent heat recovery properties that maintain the moisture balance during cooking.
冷凍ピザの調製
こんにゃくマンナン粉２０重量部と強力小麦粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉２０％の水溶性粉末製剤を調製し、製剤２０gを水２００mlに溶解してpH９．５に調整し、ピザ生地組成物１ｋgに２０％増量して加水してピザ生地を準備し、発酵させた後、ピザ生地上に各種具材を載せ、大きい場合は焼成して冷凍保存する。調製された冷凍ピザは、レンジ加熱調理により離水もなく、生地だれもなくパリっと焼き上げ復元することができる。
Preparation of frozen pizza Konjac mannan flour 20 parts by weight, strong wheat flour 80 parts by weight and alkaline component (a mixture of lime milk or shellfish calcium and baking soda in a weight ratio of 1: 1 to 1: 3) appropriate amount part konjac mannan flour 20% A water-soluble powder formulation was prepared, 20 g of the formulation was dissolved in 200 ml of water, adjusted to pH 9.5, added to 1 kg of pizza dough composition and added to water to prepare pizza dough, fermented, Place various ingredients on the pizza dough, and if it is large, baked and stored frozen. The prepared frozen pizza can be baked and restored without any water separation and no dough without cooking.
冷凍パンの調製
こんにゃくマンナン粉２０重量部と強力小麦粉８０重量部とアルカリ成分（石灰乳又は貝カルシウムと重曹の重量比１：１から１：３混合物）適量部を混合してこんにゃくマンナン粉２０％の水溶性粉末製剤を調製し、製剤２０gを水２００mlに溶解してpH９．５に調整し、ドライイーストまたはベイキングパウダーをやや増量調製したパン生地組成物１ｋgに２０％増量して加水してパン生地を準備し、発酵させた後、焼成してパンを調製し、冷凍保存する。調製された冷凍パンは、調製時の水分配分が網目保水構造で維持され、レンジ加熱調理により離水もなく、水分移動もなくパリっと焼き上げ復元することができる。
Preparation of frozen bread 20 parts by weight of konjac mannan powder, 80 parts by weight of strong wheat flour, and an appropriate amount of alkaline components (1: 1 to 1: 3 mixture of lime milk or shellfish calcium and baking soda) 20% konjac mannan powder Prepare a water-soluble powder formulation, and dissolve 20 g of the formulation in 200 ml of water to adjust the pH to 9.5. Add 20% to 1 kg of the dough composition prepared by slightly increasing the amount of dry yeast or baking powder and add water to the dough. Prepare and ferment, then bake to prepare bread and store frozen. The prepared frozen bread maintains the distribution of moisture at the time of preparation in a mesh water retaining structure, and can be baked and restored without any water separation or moisture transfer by cooking by heating in a range.
冷凍寿司米の調整
生米を洗米し、洗米１００重量部に対し従来加水１４０重量部にその３０重量％追加し、加水して用意する。他方、こんにゃくマンナン粉３０重量部、アルカリ成分（貝カルシウムと重曹の重量比１：１から１：３混合物）５〜６重量部、米粉６５重量部を混合してこんにゃくマンナン粉換算で３０％水溶性粉末製剤を調製する。この水溶性粉末製剤を洗米１００重量部に対し、１．０から１．５重量部添加混合し、pH９前後とする。これを、電気釜で炊飯する。炊飯後の比重は２０％増しで嵩膨張２５％程度となり、白色光沢に優れた炊飯米が調製された。これに適量のすし酢を添加混合して寿司米を調整する。他方、生米を洗米し、洗米１００重量部に対し従来通り、１４０重量部の水を加水し、これを、電気釜で炊飯し、適量のすし酢を添加混合して寿司米を調整する。
両者を長期冷凍保存（6ヶ月）すると、従来の寿司炊飯米は水分の揮散が避けられず白蝋化するが、本発明の寿司炊飯米は内部に網目保水構造が形成されるためか、水分の揮散がほとんどなく長期冷凍保存（6ヶ月）可能で、解凍後も違和感なく喫食することができた。
Preparation of frozen sushi rice Washed rice is prepared by adding 30 wt% to 140 parts by weight of water and adding water to 100 parts by weight of washed rice. On the other hand, 30 parts by weight of konjac mannan powder, 5-6 parts by weight of alkali components (mixture of shellfish calcium and baking soda 1: 1 to 1: 3) and 65 parts by weight of rice flour are mixed and 30% water-soluble in terms of konjac mannan powder. A powder preparation is prepared. This water-soluble powder preparation is added to and mixed with 1.0 to 1.5 parts by weight with respect to 100 parts by weight of the washed rice to obtain a pH of around 9. Cook this in an electric kettle. The specific gravity after cooking increased by 20% to a bulk expansion of about 25%, and cooked rice with excellent white gloss was prepared. Add an appropriate amount of sushi vinegar to this to prepare sushi rice. On the other hand, fresh rice is washed, and 140 parts by weight of water is conventionally added to 100 parts by weight of the washed rice, and this is cooked in an electric kettle, and an appropriate amount of sushi vinegar is added and mixed to prepare sushi rice.
When both are stored frozen for a long time (6 months), the conventional sushi cooked rice is inevitably whitened, and the sushi cooked rice of the present invention has a mesh water retaining structure inside. There was almost no volatilization, and it could be stored frozen for a long period of time (6 months).
揚げパンの調製
揚げパン原料１００重量部にこんにゃくマンナン粉３０重量部、アルカリ成分（貝カルシウムと重曹の重量比１：１から１：３混合物）５〜６重量部、米粉６５重量部を混合して調整したこんにゃくマンナン粉換算で３０％水溶性粉末製剤を１．０から１．５重量部添加混合し、揚げパン生地を調製し、これを、植物油でフライし、揚げパンとする。揚げパンの比重は２０％増しで嵩膨張２５％程度となる。他方、上記水溶性粉末製剤を添加せず、調整した生地で揚げパンを調製する。本発明の揚げパンの嵩膨張は従来品の２５％程度となる。
さらにでんぷん粒子内の耐油構造を強化するにはグルコマンナン又はコンニャク成分０．１〜１．０重量部に対し、５重量％含有イオン化ミネラル成分換算で０．５重量部以上５．０重量部（イオン化ミネラルで０．０２５〜０．２５重量部）を添加することにより、油吸収率を３０％から５０％までカットすることができる。有機酸カルシウム（例えば乳酸カルシウム）を５重量％含有イオン化ミネラル成分に代替して用いてコストを低減することができる。併用できる限度としては、５重量％含有イオン化ミネラル成分０．５重量部以上５．０重量部（イオン化ミネラルで０．０２５〜０．２５重量部）に対し０．５重量部以上３．０重量部の比率で配合するのが好ましい。
Preparation of fried bread Mix 100 parts by weight of fried bread ingredients with 30 parts by weight of konjac mannan powder, 5-6 parts by weight of alkaline component (mixture of shellfish calcium and baking soda 1: 1 to 3: 3), and 65 parts by weight of rice flour. Prepared fried bread dough by adding 1.0 to 1.5 parts by weight of a 30% water-soluble powder formulation in terms of konjac mannan powder prepared and fried in vegetable oil to obtain fried bread. The specific gravity of the fried bread is increased by 20% and the bulk expansion is about 25%. On the other hand, fried bread is prepared with the prepared dough without adding the water-soluble powder formulation. The bulk expansion of the fried bread of the present invention is about 25% of the conventional product.
Furthermore, in order to strengthen the oil-resistant structure in the starch particles, 0.5 to 5.0 parts by weight in terms of 5% by weight of ionized mineral component with respect to 0.1 to 1.0 part by weight of glucomannan or konjac component ( By adding 0.025 to 0.25 parts by weight of ionized mineral, the oil absorption rate can be cut from 30% to 50%. Costs can be reduced by using organic acid calcium (eg, calcium lactate) in place of the 5% by weight ionized mineral component. The limit that can be used in combination is 0.5 to 5.0 parts by weight with respect to 5% by weight of ionized mineral component of 0.5 to 5.0 parts by weight (0.025 to 0.25 parts by weight of ionized mineral). It is preferable to mix | blend by the ratio of a part.
チジミの調製
チジミ原料１００重量部にこんにゃくマンナン粉３０重量部、アルカリ成分（貝カルシウムと重曹の重量比１：１から１：３混合物）５〜６重量部、米粉６５重量部を混合して調整したこんにゃくマンナン粉換算で３０％水溶性粉末製剤を１．０から１．５重量部添加混合し、チジミ生地を調製し、これを、植物油で油調理し、揚げチジミとする。他方、上記水溶性粉末製剤を添加せず、調整した生地で揚げパンを調製する。本発明の揚げパンの嵩膨張は従来品の２０〜２５％程度となる。
さらにでんぷん粒子内の耐油構造を強化するにはグルコマンナン又はコンニャク成分０．１〜１．０重量部に対し、５重量％含有イオン化ミネラル成分換算で０．５重量部以上５．０重量部（イオン化ミネラルで０．０２５〜０．２５重量部）を添加することにより、油吸収率を３０％から５０％までカットすることができる。有機酸カルシウム（例えば乳酸カルシウム）を５重量％含有イオン化ミネラル成分に代替して用いてコストを低減することができる。併用できる限度としては、５重量％含有イオン化ミネラル成分０．５重量部以上５．０重量部（イオン化ミネラルで０．０２５〜０．２５重量部）に対し０．５重量部以上３．０重量部の比率で配合するのが好ましい。
Preparation of Chijimi Prepared by mixing 100 parts by weight of Chijimi raw material with 30 parts by weight of konjac mannan powder, 5-6 parts by weight of alkali components (mixture of shellfish calcium and baking soda 1: 1 to 1: 3) and 65 parts by weight of rice flour Add 1.0 to 1.5 parts by weight of a 30% water-soluble powder formulation in terms of konjac mannan powder to prepare Chijimi dough, cook this with vegetable oil, and use it as fried Chijimi. On the other hand, fried bread is prepared with the prepared dough without adding the water-soluble powder formulation. The bulk expansion of the fried bread of the present invention is about 20 to 25% of the conventional product.
Furthermore, in order to strengthen the oil-resistant structure in the starch particles, 0.5 to 5.0 parts by weight in terms of 5% by weight of ionized mineral component with respect to 0.1 to 1.0 part by weight of glucomannan or konjac component ( By adding 0.025 to 0.25 parts by weight of ionized mineral, the oil absorption rate can be cut from 30% to 50%. Costs can be reduced by using organic acid calcium (eg, calcium lactate) in place of the 5% by weight ionized mineral component. The limit that can be used in combination is 0.5 to 5.0 parts by weight with respect to 5% by weight of ionized mineral component of 0.5 to 5.0 parts by weight (0.025 to 0.25 parts by weight of ionized mineral). It is preferable to mix | blend by the ratio of a part.
［本発明品の加熱復元性］
ビニールラップにより密封された実施例５で調製された冷凍スパゲティを出力５００Ｗ、発振周波数２４５０ＭＨの電子レンジ７（マイクロウエーブオーブン）で約４分３０秒（３分３０秒〜５分３０秒）間加熱する。これにより、太さ１．４ミリメートルのスパゲティを６分間茹でたと同等の腰のあるスパゲティが復元できた。
すなわち、電子レンジにより表面に形成したこんにゃく層がスパゲティから水分の乾燥を防ぐとともに、内部網目保水構造はほとんど水分移動なく加熱されるので、スパゲティのべたつきがなくなる。このため、スパゲティの加熱時にぱさぱさ感や加熱むらをなくして劣化を防ぎ、湿潤状態が保たれ調理したての美味しい状態で食することができる。本製品は冷凍保存されても、加熱復元性に優れる。
なお、加熱復元時に、乾麺状態で重さ約１００グラムの太さ１．５ミリメートルのスパゲティでは約９分、同様の重さの太さ１．７ミリメートルのスパゲティでは約１３分かかるが、業務用の電子レンジ（出力１２００Ｗ）を用いれば、いずれも１分から２分の短時間で済む。これによりスパゲティ（麺類一般）を調理して提供するまでの時間が大幅に短縮でき、作業性およびサービス性が著しく向上する。すなわち、調理時間は、麺類の太さに関係なく重さにより変わり、工場では多量に生産でき、小売りでは少量に分け、店舗、事務所や家庭で喫食するのに適する。
[Heat restoration property of the product of the present invention]
The frozen spaghetti prepared in Example 5 sealed with a vinyl wrap was heated for about 4 minutes 30 seconds (3 minutes 30 seconds to 5 minutes 30 seconds) in a microwave oven 7 (microwave oven) with an output of 500 W and an oscillation frequency of 2450 MH. To do. As a result, a spaghetti with a waist equivalent to a boiled spaghetti with a thickness of 1.4 mm was restored for 6 minutes.
That is, the konjac layer formed on the surface by the microwave prevents the moisture from drying from the spaghetti, and the internal mesh water retention structure is heated almost without moisture movement, so that the spaghetti is not sticky. For this reason, when spaghetti is heated, it can be eaten in a delicious state after being cooked while maintaining a wet state by preventing the crispness and uneven heating and preventing deterioration. Even if this product is stored frozen, it has excellent heat recovery properties.
In addition, it takes about 9 minutes for a spaghetti with a thickness of about 100 grams and 1.5 millimeters in dry noodles, and about 13 minutes for a spaghetti with a similar weight of 1.7 millimeters. If the microwave oven (output 1200W) is used, both can be done in a short time of 1 to 2 minutes. As a result, the time until cooking and providing spaghetti (general noodles) can be greatly shortened, and workability and serviceability are significantly improved. That is, the cooking time varies depending on the weight regardless of the thickness of the noodles, can be produced in large quantities at the factory, divided into small quantities at retail, and suitable for eating at stores, offices and homes.
本発明によれば、炊飯米内部に米タンパク質と絡んだこんにゃくマンナン成分で形成された網目保水構造が形成され、保水されるとともに、炊飯米表面にこんにゃく層が形成され、保水量の増大とともに嵩容積が増大し、冷凍保存時の加熱復元性に優れることを特徴とする改質炊飯米を提供できる。 According to the present invention, a mesh water retention structure formed of konjac mannan components entangled with rice protein is formed inside the cooked rice and the water is retained, and a konjac layer is formed on the cooked rice surface. A modified cooked rice having an increased volume and excellent heat recovery during frozen storage can be provided.
本発明によれば、炊飯米内部に米タンパク質と絡んだこんにゃくマンナン成分で形成された網目構造が形成され、保水されるとともに、炊飯米表面にこんにゃく層が形成され、冷凍または冷蔵保存され、冷凍保存時の加熱復元性に優れることを特徴とする保存炊飯米を提供できる。 According to the present invention, a network structure formed of konjac mannan components entangled with rice protein is formed inside the cooked rice, and the konjac layer is formed on the cooked rice surface, and is stored frozen or refrigerated. Preserved cooked rice, which is excellent in heat recovery during storage, can be provided.
本発明によれば、餅内部にタンパク質と絡んだこんにゃくマンナン成分で形成された粘弾性網目構造が形成され、保水されるとともに、餅表面にこんにゃく層が形成され、保水量の増大とともに嵩容積を増大させ、冷凍保存時の加熱復元性に優れることを特徴とする改質餅を提供できる。 According to the present invention, a viscoelastic network structure formed of konjac mannan components entangled with proteins is formed inside the cocoon, and water is retained, and a konjac layer is formed on the surface of the cocoon. It is possible to provide a modified soot that is characterized by being excellent in heat recovery properties during frozen storage.
本発明によれば、団子内部にタンパク質と絡んだこんにゃくマンナン成分で形成された粘弾性網目構造が形成されるとともに、団子表面にこんにゃく層が形成され、保水量の増大とともに嵩容積を増大させ、冷凍保存時の加熱復元性に優れることを特徴とする改質団子を提供できる。 According to the present invention, a viscoelastic network structure formed of a konjac mannan component entangled with protein is formed inside the dumpling, and a konjac layer is formed on the dumpling surface, increasing the bulk volume as the water retention amount increases, It is possible to provide a modified dumpling characterized by being excellent in heat recovery property during frozen storage.
本発明によれば、麺類内部にタンパク質と絡んだこんにゃくマンナン成分で形成された網目保水構造が形成され、保水されるとともに、麺表面にこんにゃく層が形成され、保水量の増大とともに嵩容積を増大させ、冷凍保存時の加熱復元性に優れることを特徴とする改質茹で麺、スパゲティをはじめとするパスタ類、ラーメン、うどん、蕎麦などの麺類を提供できる。 According to the present invention, a network water retention structure formed of a konjac mannan component entangled with protein is formed inside the noodles, and the water volume is retained, and a konjac layer is formed on the surface of the noodles. And noodles such as modified boiled noodles, spaghetti and other pasta, ramen, udon and soba noodles, which are excellent in heat restitution during frozen storage.
本発明によれば、麺類内部にタンパク質と絡んだこんにゃくマンナン成分で形成された粘弾性網目保水構造が形成されるとともに、麺表面にこんにゃく層が形成され、保水量の増大とともに嵩容積を増大させ、冷凍保存時の加熱復元性に優れることを特徴とする改質冷凍茹で麺を提供できる。 According to the present invention, a viscoelastic network water retention structure formed of konjac mannan components entangled with proteins is formed inside the noodles, and a konjac layer is formed on the surface of the noodles, increasing the bulk volume as the water retention amount increases. Thus, it is possible to provide noodles with a modified frozen koji characterized by being excellent in heat recovery during frozen storage.
本発明によれば、麺類内部にタンパク質と絡んだこんにゃくマンナン成分で形成された網目保水構造が形成されるとともに、麺表面にこんにゃく層が形成され、乾燥させてなることを特徴とする改質乾麺を提供できる。 According to the present invention, a modified water-dried noodle is characterized in that a network water-retaining structure formed of a konjac mannan component entangled with protein is formed inside the noodle, and a konjac layer is formed on the surface of the noodle and dried. Can provide.
本発明によれば、内部に小麦タンパク質と絡んだこんにゃくマンナン成分で形成された網目保水構造が形成されるとともに、表面にこんにゃく層が形成され、調製時の水分バランスが保持されるので、調製時の状態を保持できる冷凍パン及び冷凍まんを提供できる。
According to the present invention, a network water-retaining structure formed with a konjac mannan component entangled with wheat protein inside is formed, and a konjac layer is formed on the surface, so that the water balance at the time of preparation is maintained. It is possible to provide a frozen bread and a frozen bun that can maintain this state.
Claims (11)
でんぷん加工品がたんぱく質を含む生米、穀類、パスタ、麺類、イモ類等の保形食品であり、原料の０．１から１．０重量％のこんにゃくマンナン成分とでんぷんを含む水溶性粉末と弱アルカリ性凝固剤とを含有した水溶液中に保形食品の原料を浸漬した後、弱アルカリ性ｐＨ９〜１０の条件下で湯煎または蒸気加熱することによって、原料中のでんぷんをアルファ化するとともに、でんぷん中に含まれるたんぱく質成分とこんにゃくマンナン成分とを連結させ、網目保水構造を形成するようにしたことを特徴とするでんぷん加工品の改質方法。 A step of dispersing at least a konjac mannan component in a water-soluble powder containing starch and containing 0.1 to 1.0% by weight in terms of a konjac mannan component with respect to a raw material of the processed starch, and a konjac mannan component in the raw material A process of wet heating under the condition of weak alkaline pH 9 to 10 and alpha conversion of starch in the raw material by wet heat treatment, and connecting the protein component and konjac mannan component contained in the starch to form a network water retention structure In order to improve the processed starch product,
Raw rice starch workpiece comprises a protein, cereals, pasta, noodles, a shape-retaining food potatoes, etc., and a water-soluble powder containing 0.1 to 1.0 wt% of konjac mannan component and starch raw materials After immersing the raw material of the shape-retaining food in an aqueous solution containing a weak alkaline coagulant , the starch in the raw material is alphanized by hot water roasting or steam heating under conditions of weak alkaline pH 9-10 , and in the starch protein component and the konjac mannan component is connected, Npun workpiece reforming method is characterized in that so as to form a network water retention structures contained.
少なくともこんにゃくマンナン粉をでんぷんを含む水溶性粉末に分散させこれをこんにゃくマンナン粉換算で原料の０．１から１．０重量％を含有させた水中に、水洗した穀類を浸漬処理した後、凝固成分である弱アルカリ成分を含有させ、弱アルカリ性ｐＨ９〜１０とした水中で加熱し、炊き上げるようにしたことを特徴とするでんぷん加工品の改質方法。 A step of dispersing at least a konjac mannan component in a water-soluble powder containing starch and containing 0.1 to 1.0% by weight in terms of a konjac mannan component with respect to a raw material of the processed starch, and a konjac mannan component in the raw material A process of wet heating under the condition of weak alkaline pH 9 to 10 and alpha conversion of starch in the raw material by wet heat treatment, and connecting the protein component and konjac mannan component contained in the starch to form a network water retention structure In order to improve the processed starch product,
Even without least this dispersing the konjac mannan powder in a water-soluble powder containing starch in water which contains 0.1 to 1.0 wt% of raw materials konjac mannan powder terms, after it dipped and washed with water and cereals A method for reforming a processed starch product, comprising a weak alkaline component as a coagulation component, heated in water having a weak alkaline pH of 9 to 10 and cooked.
でんぷん加工品が炊飯米であって、標準炊飯水の５０ないし１００％増の水に、少なくともこんにゃくマンナン成分を原料の０．１から１．０重量％と水溶性分散剤と弱アルカリ性凝固剤とを含有させ、この水溶液中で炊飯するようにしたことを特徴とするでんぷん加工品の改質方法。 A step of dispersing at least a konjac mannan component in a water-soluble powder containing starch and containing 0.1 to 1.0% by weight in terms of a konjac mannan component with respect to a raw material of the processed starch, and a konjac mannan component in the raw material A process of wet heating under the condition of weak alkaline pH 9 to 10 and alpha conversion of starch in the raw material by wet heat treatment, and connecting the protein component and konjac mannan component contained in the starch to form a network water retention structure In order to improve the processed starch product,
The starch processed product is cooked rice, and in a 50 to 100% increase in standard cooked water, at least 0.1 to 1.0% by weight of the konjac mannan component, a water-soluble dispersant and a weak alkaline coagulant A method for modifying a processed starch product characterized by containing rice and cooking rice in this aqueous solution.
こんにゃくマンナン粉換算で原料の０．１から１．０重量％のこんにゃくマンナン粉をでんぷんを含む水溶性粉末と凝固成分であるアルカリ成分とともに含有させ、弱アルカリ性ｐＨ９〜１０の水溶液とし、該水溶液を炊飯水として、水洗した穀類に対し湿式加熱するようにしたことを特徴とするでんぷん加工品の改質方法。 A step of dispersing at least a konjac mannan component in a water-soluble powder containing starch and containing 0.1 to 1.0% by weight in terms of a konjac mannan component with respect to a raw material of the processed starch, and a konjac mannan component in the raw material A process of wet heating under the condition of weak alkaline pH 9 to 10 and alpha conversion of starch in the raw material by wet heat treatment, and connecting the protein component and konjac mannan component contained in the starch to form a network water retention structure In order to improve the processed starch product,
0.1 to 1.0% by weight of konjac mannan powder in terms of konjac mannan powder is contained together with a water-soluble powder containing starch and an alkali component as a coagulation component to form an aqueous solution having a weak alkaline pH of 9 to 10, and this aqueous solution A method for modifying a processed starch product , characterized in that as rice cooking water, wet-heated cereals are wet-heated.
こんにゃくマンナン粉をでんぷんを含む水溶性粉末にこんにゃくマンナン粉換算で原料の０．１から１．０重量％を分散させ、凝固成分であるアルカリ成分とともに溶解させた弱アルカリ性ｐＨ９〜１０の水中に原料のもち米を浸漬させた後、蒸し上げるようにしたことを特徴とするでんぷん加工品の改質方法。 A step of dispersing at least a konjac mannan component in a water-soluble powder containing starch and containing 0.1 to 1.0% by weight in terms of a konjac mannan component with respect to a raw material of the processed starch, and a konjac mannan component in the raw material A process of wet heating under the condition of weak alkaline pH 9 to 10 and alpha conversion of starch in the raw material by wet heat treatment, and connecting the protein component and konjac mannan component contained in the starch to form a network water retention structure In order to improve the processed starch product,
In a weakly alkaline pH 9 to 10 water in which 0.1 to 1.0% by weight of the konjac mannan powder is dispersed in a water-soluble powder containing starch in terms of konjac mannan powder and dissolved together with an alkali component as a coagulation component. A method for reforming a processed starch product , characterized in that the glutinous rice as a raw material is dipped and then steamed.
こんにゃくマンナン粉換算で原料の０．１から１．０重量％のこんにゃくマンナン粉をでんぷんを含む水溶性粉末に分散させ、凝固成分であるアルカリ成分とともに溶解させ、弱アルカリ性ｐＨ９〜１０の水を調製し、上新粉に対して２０〜３０％増量して加水し、これを茹で上げて団子を製造するようにしたことを特徴とするでんぷん加工品の改質方法。 A step of dispersing at least a konjac mannan component in a water-soluble powder containing starch and containing 0.1 to 1.0% by weight in terms of a konjac mannan component with respect to a raw material of the processed starch, and a konjac mannan component in the raw material A process of wet heating under the condition of weak alkaline pH 9 to 10 and alpha conversion of starch in the raw material by wet heat treatment, and connecting the protein component and konjac mannan component contained in the starch to form a network water retention structure In order to improve the processed starch product,
In terms of konjac mannan powder, 0.1 to 1.0% by weight of konjac mannan powder is dispersed in a water-soluble powder containing starch, dissolved together with an alkali component as a solidifying component, and water having a weak alkaline pH of 9 to 10 is dissolved. A method for reforming a processed starch product, characterized in that it is prepared, added to a 30-30% increase in amount relative to the upper powder, added with water, and boiled to produce dumplings .
でんぷん加工品がスパゲティを含むパスタ類、ラーメン、うどん、蕎麦などの麺類であり、こんにゃくマンナン粉換算で原料の０．１から１．０重量％のこんにゃくマンナン粉をでんぷんを含む水溶性粉末に分散させ、凝固成分であるアルカリ成分とともに溶解させた弱アルカリ性ｐＨ９〜１０の水を原料小麦粉またはそば粉に対し２０〜３０％余分に加水し、形成した生めんを茹で上げるようにしたことを特徴とするでんぷん加工品の改質方法。 A step of dispersing at least a konjac mannan component in a water-soluble powder containing starch and containing 0.1 to 1.0% by weight in terms of a konjac mannan component with respect to a raw material of the processed starch, and a konjac mannan component in the raw material A process of wet heating under the condition of weak alkaline pH 9 to 10 and alpha conversion of starch in the raw material by wet heat treatment, and connecting the protein component and konjac mannan component contained in the starch to form a network water retention structure In order to improve the processed starch product,
Pasta starch workpieces including spaghetti, noodles, udon, a noodle, such as buckwheat, dispersing from 0.1 to 1.0 wt% of konjac mannan powder material to a water soluble powder comprising starch in konjac mannan powder in terms is allowed, and characterized in that the weakly alkaline PH9～1 0 water dissolved with the alkaline component is a coagulation component and 20-30% extra hydrolysis relative to the starting material flour or buckwheat flour, and to bring boiled the formed raw noodles A method for modifying processed starch products .
でんぷん加工品がスパゲティを含むパスタ類、ラーメン、うどん、蕎麦などの麺類であり、こんにゃくマンナン粉換算で原料の０．１から１．０重量％のこんにゃくマンナン粉をでんぷんを含む水溶性粉末に分散させ、凝固成分であるアルカリ成分とともに溶解させた弱アルカリ性ｐＨ９〜１０の水を原料小麦粉またはそば粉に対して２０〜３０％余分に加水し、形成した生めんを一旦乾燥し、これを茹で上げるようにしたことを特徴とするでんぷん加工品の改質方法。 A step of dispersing at least a konjac mannan component in a water-soluble powder containing starch and containing 0.1 to 1.0% by weight in terms of a konjac mannan component with respect to a raw material of the processed starch, and a konjac mannan component in the raw material A process of wet heating under the condition of weak alkaline pH 9 to 10 and alpha conversion of starch in the raw material by wet heat treatment, and connecting the protein component and konjac mannan component contained in the starch to form a network water retention structure In order to improve the processed starch product,
Pasta starch processing products, including spaghetti, ramen, udon, is the noodles such as buckwheat, water-soluble, including starch from 0.1 to 1.0% by weight of konjac mannan powder, which is a raw material in the Nyakuman'nan powder terms do not wanna be powder is dispersed, the weak alkaline PH9～1 0 water dissolved with the alkaline component is a coagulation component and 20-30% extra hydrolysis of the raw wheat flour or buckwheat flour, once dried the formed raw noodles, which A method for modifying a processed starch product, characterized in that the rice is boiled.
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| JPH06261702A (en) * | 1993-03-15 | 1994-09-20 | Hosoda Shoten:Kk | Glutinous konjak cake |
| JPH0928320A (en) * | 1995-07-17 | 1997-02-04 | Kibun Foods Inc | Production of formed cooked rice food |
| JP3738361B2 (en) * | 1995-07-28 | 2006-01-25 | 学校法人みかしほ学園 | Chinese noodle production method |
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| JP4394307B2 (en) * | 2001-06-18 | 2010-01-06 | 日本食品化工株式会社 | Method for producing noodles |
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