JPH119173A - Improving agent for food - Google Patents
Improving agent for foodInfo
- Publication number
- JPH119173A JPH119173A JP9170433A JP17043397A JPH119173A JP H119173 A JPH119173 A JP H119173A JP 9170433 A JP9170433 A JP 9170433A JP 17043397 A JP17043397 A JP 17043397A JP H119173 A JPH119173 A JP H119173A
- Authority
- JP
- Japan
- Prior art keywords
- food
- flour
- quality
- effect
- weight
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 107
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 230000008719 thickening Effects 0.000 claims abstract description 17
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 13
- 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 claims abstract description 12
- 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 claims abstract description 12
- 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 claims abstract description 12
- 244000215068 Acacia senegal Species 0.000 claims abstract description 7
- 229920002907 Guar gum Polymers 0.000 claims abstract description 7
- 229920000084 Gum arabic Polymers 0.000 claims abstract 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 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 7
- 239000000205 acacia gum Substances 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 7
- 239000000679 carrageenan Substances 0.000 claims abstract description 7
- 229920001525 carrageenan Polymers 0.000 claims abstract description 7
- 229940113118 carrageenan Drugs 0.000 claims abstract description 7
- 239000000665 guar gum Substances 0.000 claims abstract description 7
- 235000010417 guar gum Nutrition 0.000 claims abstract description 7
- 229960002154 guar gum Drugs 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000000230 xanthan gum Substances 0.000 claims abstract description 7
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 7
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 7
- 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 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 229920002307 Dextran Polymers 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 41
- 235000009566 rice Nutrition 0.000 claims description 41
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 238000010257 thawing Methods 0.000 abstract description 18
- 230000000704 physical effect Effects 0.000 abstract description 13
- 230000001953 sensory effect Effects 0.000 abstract description 11
- 238000007710 freezing Methods 0.000 abstract description 9
- 230000008014 freezing Effects 0.000 abstract description 8
- 239000001814 pectin Substances 0.000 abstract description 8
- 235000010987 pectin Nutrition 0.000 abstract description 8
- 229920001277 pectin Polymers 0.000 abstract description 8
- 239000004373 Pullulan Substances 0.000 abstract description 7
- 229920001218 Pullulan Polymers 0.000 abstract description 7
- 239000003795 chemical substances by application Substances 0.000 abstract description 7
- 235000019423 pullulan Nutrition 0.000 abstract description 7
- 239000001913 cellulose Substances 0.000 abstract description 5
- 235000010980 cellulose Nutrition 0.000 abstract description 5
- 229920002678 cellulose Polymers 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 229920000591 gum Polymers 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 49
- 241000209094 Oryza Species 0.000 description 39
- 239000000843 powder Substances 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 18
- 230000003020 moisturizing effect Effects 0.000 description 11
- 230000000877 morphologic effect Effects 0.000 description 10
- 230000006866 deterioration Effects 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000002195 synergetic effect Effects 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 239000000470 constituent Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000013550 pizza Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000013611 frozen food Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 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 2
- 108091005804 Peptidases Proteins 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 150000002840 non-reducing disaccharides Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 241000962514 Alosa chrysochloris Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 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
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000745768 Pluchea carolinensis Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 108010019077 beta-Amylase Proteins 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
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000009975 flexible effect Effects 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、パン、饅頭、た
こ焼き、ピザ等を製造する際に、食品の風味、物性を向
上させるために添加する食品用改良剤に関するものであ
る。また、冷凍食品を解凍した後も、食品の品質を維持
することができる食品用改良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 food improver which is added to improve the flavor and physical properties of food when producing bread, bun, takoyaki, pizza and the like. The present invention also relates to a food improver that can maintain the quality of food even after thawing frozen food.
【０００２】[0002]
【従来の技術】近年になり、パン、饅頭、たこ焼き、ピ
ザ等の小麦粉、米粉又は澱粉を含む加熱食品は、食生活
の簡便化、欧米化に伴い日本においても一般的な食材の
一つになってきた。さらに、冷凍食品の普及により、家
庭において簡単な調理をするだけで、これらの食材を温
かいままおいしく食することができるようになった。ま
た、近年のコンビニエンスストアなどの進出によりパン
や饅頭、たこ焼き、ピザなどをその場で温かいまま購入
し、食することも可能になってきている。家庭において
も電子レンジの普及によって、即座に電子レンジで温
め、食することができるようになった。2. Description of the Related Art In recent years, cooked foods containing flour, rice flour or starch, such as bread, buns, takoyaki, and pizza, have become one of the common foodstuffs in Japan with the simplification of eating habits and the westernization. It has become. Furthermore, the spread of frozen foods has made it possible to eat these ingredients deliciously while keeping them warm only by simple cooking at home. In addition, with the recent advancement of convenience stores and the like, it has become possible to purchase and eat bread, buns, takoyaki, pizza, and the like while being warm on the spot. The spread of microwave ovens at home has also made it possible to immediately warm and eat with microwave ovens.
【０００３】これら加熱食品は、その普及とともに柔ら
かさ、生地の変色等の物性を向上させるための添加剤が
数多く開発され、品質等も向上しつつある。特に、米麹
をこれら加熱食品に添加した場合、米麹中に含まれる酵
素若しくはその他の寄与成分又はそれらの相乗作用によ
り、食品の柔軟性、膨らみ等の形態的品質を向上させる
ことができる。さらに、食品の味などの官能的な品質も
向上させることができる。[0003] With the spread of these cooked foods, many additives have been developed for improving physical properties such as softness and discoloration of the dough, and the quality and the like are improving. In particular, when rice koji is added to these heated foods, the enzyme or other contributing components contained in the rice koji or their synergistic action can improve the morphological quality of the food such as flexibility and swelling. Further, the sensory quality such as the taste of food can be improved.
【０００４】[0004]
【発明が解決しようとする課題】ところが、饅頭等はコ
ンビニエンスストアなどにおいては、蒸し器の中に長時
間入れたまま販売しているため、変色や硬化が起こりや
すくなる。また、パン、ピザ、たこ焼きなどは、再度電
子レンジで温め直すことによって、非常に硬いものにな
ってしまう。さらに、小麦粉を主体とした食品の品質が
未だ良好ではないという問題がある。However, since steamed buns and the like are sold in a steamer at a convenience store for a long time, discoloration and hardening are likely to occur. Also, bread, pizza, takoyaki, etc. become very hard when re-heated in a microwave oven again. Furthermore, there is a problem that the quality of foods mainly composed of flour is not yet good.
【０００５】また、冷凍食品は、電子レンジで解凍する
と、生地にぱさぱさ感が出たり、水分の飛散が激しく、
生地が硬化してしまい食品としての品質が劣化するとい
う問題が生じる。[0005] When frozen foods are thawed in a microwave oven, the dough gives a feeling of crispness and the moisture is scattered sharply.
There arises a problem that the dough hardens and the quality as food deteriorates.
【０００６】この発明は、このような従来技術に存在す
る問題に着目してなされたものである。その目的とする
ところは、小麦粉等を使用した食品の膨らみや柔軟性な
どの形態的な品質及び味や香りなどの官能的な品質を向
上させることができる食品用改良剤を提供することにあ
る。その他の目的とするところは、冷凍することによる
物性、風味などの品質の劣化を防止し、解凍後の物性も
良く、製造時の状態を維持することができる食品用改良
剤を提供することにある。The present invention has been made by paying attention to such problems existing in the prior art. An object of the present invention is to provide a food improver capable of improving morphological quality such as swelling and flexibility of food using flour and the like and sensory quality such as taste and aroma. . Another object of the present invention is to provide a food improver which can prevent deterioration in quality such as physical properties and flavor due to freezing, has good physical properties after thawing, and can maintain a state at the time of production. is there.
【０００７】[0007]
【課題を解決するための手段】上記の目的を達成するた
めに、請求項１に記載の発明の食品用改良剤は、（１）
米麹並びに（２）増粘安定剤及び糖類から選ばれる少な
くとも１種の成分よりなるものである。Means for Solving the Problems In order to achieve the above object, the food improver of the present invention according to claim 1 comprises (1)
Rice koji and (2) at least one component selected from thickening stabilizers and sugars.
【０００８】請求項２に記載の発明の食品用改良剤は、
請求項１に記載の発明において、前記増粘安定剤は、ア
ラビアガム、グァーガム、カラギナン、キサンタンガ
ム、ジェランガム及びデキストランから選ばれる少なく
とも１種であり、糖類はトレハロース及び蔗糖から選ば
れる少なくとも１種のものである。[0008] The food improver of the invention according to claim 2 comprises:
In the invention according to claim 1, the thickening stabilizer is at least one selected from gum arabic, guar gum, carrageenan, xanthan gum, gellan gum and dextran, and the saccharide is at least one selected from trehalose and sucrose. It is.
【０００９】請求項３に記載の発明の食品用改良剤は、
請求項１又は請求項２に記載の発明において、さらに、
食物繊維を含有するものである。請求項４に記載の発明
の食品用改良剤は、請求項１〜３のいずれかに記載の発
明において、小麦粉、米粉又は澱粉を含む加熱食品に対
して０．０１〜２０重量％添加されるものである。The food improver according to the third aspect of the present invention comprises:
In the invention described in claim 1 or 2, further,
It contains dietary fiber. The food improver of the invention according to claim 4 is added in an amount of 0.01 to 20% by weight based on the heated food containing wheat flour, rice flour or starch in the invention according to any one of claims 1 to 3. Things.
【００１０】[0010]
【発明の実施の形態】以下、この発明の実施形態につい
て詳細に説明する。食品用改良剤は、（１）米麹並びに
（２）増粘安定剤及び糖類から選ばれる少なくとも１種
の成分を混合してなるものである。また、食物繊維を添
加するとさらに食品用改良剤としての効果を向上させる
ことができる。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail. The food improver is obtained by mixing at least one component selected from (1) rice koji and (2) a thickening stabilizer and a saccharide. The addition of dietary fiber can further improve the effect as a food additive.
【００１１】この食品用改良剤は、パン、饅頭、たこ焼
き、ピザ等の小麦粉を主成分とする食品に主に適用され
る。これらの食品は、小麦粉、米粉又は澱粉を主原料と
し、さらに砂糖、食塩、油脂等を食品に対応させて添加
し製造したものである。そして、生地を膨らませるとと
もに、甘い香りや甘さを引出し、食品の官能効果を向上
させるものである。This food improver is mainly applied to foods containing flour as a main component, such as bread, buns, takoyaki, and pizza. These foods are produced by using wheat flour, rice flour or starch as a main raw material, and further adding sugar, salt, oil and fat, etc. corresponding to the food. And, while expanding the dough, it brings out the sweet scent and sweetness and improves the sensory effect of the food.
【００１２】米麹は、主としてアスペルギルス（Ａｓｐ
ｅｒｇｉｌｌｕｓ）属などの糸状菌を蒸米に成育させ、
乾燥後に粉砕したもので、一般に人体に対して無害のも
のである。この米麹の粉末を小麦粉に添加すると、出来
上がった食品は糖度が高く、甘さのあるものになるばか
りでなく、保湿性も良くなり、食品の高級感が増幅され
る。[0012] Rice koji is mainly used in Aspergillus (Asp.
ergillus) grows on steamed rice.
It is ground after drying and is generally harmless to the human body. When this rice koji powder is added to flour, the resulting food not only has a high sugar content and sweetness, but also has a good moisturizing property, and the quality of the food is amplified.
【００１３】また、米麹は、アミラーゼ（糖化酵素）な
どの糖化酵素作用、さらにはプロテアーゼ（タンパク質
分解酵素）、リパーゼ（脂肪分分解酵素）などの酵素作
用を有するとともに、それらの相乗作用をも有する。な
お、アミラーゼには、α−アミラーゼ、グルコアミラー
ゼ及びβ−アミラーゼがある。このため、出来上がった
食品は、旨みを有するだけではなく、柔らかくなり、膨
らみが大きくなる形態的品質が向上する。[0013] Rice koji has a saccharifying enzyme action such as amylase (saccharifying enzyme), and further has an enzymatic action such as protease (proteolytic enzyme) and lipase (lipolytic enzyme). Have. The amylase includes α-amylase, glucoamylase and β-amylase. For this reason, the finished food not only has a taste, but also becomes soft and swells, and the morphological quality is improved.
【００１４】この米麹は、通常粉末が使用されるが、ペ
ースト状のものも使用される。前記増粘安定剤として
は、アラビアガム、グァーガム、カラギナン、キサンタ
ンガム、ジェランガム及びデキストランが挙げられ、こ
れらの少なくとも１種が適宜選択して使用される。この
増粘安定剤を添加することにより、食品の水分を保持す
ることに基づく保湿効果、低温で食品を保護することに
基づく耐凍性及び食品を長時間保護することに基づく品
質保持効果を十分に発揮させることができる。The rice koji is usually used in the form of powder, but may be used in the form of paste. Examples of the thickening stabilizer include gum arabic, guar gum, carrageenan, xanthan gum, gellan gum, and dextran, and at least one of them is appropriately selected and used. By adding this thickening stabilizer, the moisturizing effect based on retaining the moisture of the food, the freezing resistance based on protecting the food at low temperatures, and the quality maintaining effect based on protecting the food for a long time can be sufficiently achieved. Can be demonstrated.
【００１５】前記糖類としては、トレハロース及び蔗糖
から選ばれる少なくとも１種が使用される。この糖類を
添加することにより、食品の柔軟化や保湿効果、耐凍性
を発揮させることができる。As the saccharide, at least one selected from trehalose and sucrose is used. By adding this saccharide, the food can be made flexible, moisturizing, and freezing resistant.
【００１６】トレハロースは、非還元性二糖ともいい、
２分子の単糖が互いに還元基どうしでグリコシド結合し
た二糖である。この場合は、２分子のグルコースが結合
したものである。Trehalose is also called non-reducing disaccharide,
A disaccharide in which two monosaccharides are glycoside-linked to each other by reducing groups. In this case, two molecules of glucose are bound.
【００１７】蔗糖は、Ｄ−グルコースとＤ−フルクトー
スとが還元基どうしで互いにグリコシド結合した非還元
性二糖である。前記食物繊維としては、セルロース、プ
ルラン、ペクチン等が挙げられ、これらの少なくとも１
種が使用される。Sucrose is a non-reducing disaccharide in which D-glucose and D-fructose are glycosidically linked to each other by reducing groups. Examples of the dietary fiber include cellulose, pullulan, pectin and the like.
Seeds are used.
【００１８】食物繊維は、煮沸した硫酸及び煮沸した水
酸化ナトリウム溶液に不溶な有機成分として定義される
繊維成分にセルロース、ペクチンなどを加えた難消化性
多糖類のことである。栄養的には消化されにくいため、
栄養素には入れられていないが、生理的に重要な成分と
して扱われている。Dietary fiber is an indigestible polysaccharide obtained by adding cellulose, pectin, etc. to a fiber component defined as an organic component insoluble in boiling sulfuric acid and boiling sodium hydroxide solution. Because it is difficult to digest nutritionally,
Although not included in nutrients, it is treated as a physiologically important ingredient.
【００１９】この食物繊維を添加することにより、食品
の保湿効果を発揮させることができる。この効果を発揮
させるためには、セルロース、プルラン又はペクチンが
望ましい。By adding this dietary fiber, a moisturizing effect of the food can be exhibited. In order to exhibit this effect, cellulose, pullulan or pectin is desirable.
【００２０】さらに、ソーマチン等のタンパク質甘味物
質を添加することにより、より一層食品の甘味を向上さ
せたり、香りの改良効果を発揮させることができる。こ
の食品用改良剤の添加量は、小麦粉、米粉又は澱粉を含
む加熱食品に対して０．０１〜２０重量％の範囲内が好
ましい。この添加量が０．０１重量％未満では、米麹が
有する酵素若しくはその他の寄与成分の作用又はそれら
の相乗作用が十分に発揮されない。また、増粘安定剤、
糖類、食物繊維、タンパク質甘味物質の有する食品の柔
軟化、保湿効果、耐凍性、香りの改良効果等の有効な効
果を得ることができず、さらには、解凍後に冷凍食品の
品質を維持することが困難になる。Further, by adding a protein sweet substance such as thaumatin, it is possible to further enhance the sweetness of the food and to exert the effect of improving the aroma. The added amount of the food improver is preferably in the range of 0.01 to 20% by weight based on the heated food containing wheat flour, rice flour or starch. If the amount is less than 0.01% by weight, the action of enzymes or other contributing components of rice koji or the synergistic action thereof cannot be sufficiently exhibited. Also, a thickening stabilizer,
Effective effects such as softening, moisturizing effect, freezing resistance and fragrance improving effect of foods containing sugars, dietary fiber and protein sweeteners cannot be obtained, and furthermore, maintaining the quality of frozen foods after thawing. Becomes difficult.
【００２１】一方で、添加量が２０重量％を越えると、
食品において食品用改良剤が発現させる保湿効果や香り
の改良効果などが強く発現するため、所望とする形態
的、官能的効果を得ることができない。On the other hand, if the amount exceeds 20% by weight,
In foods, the moisturizing effect and the fragrance improving effect exhibited by the food improver are strongly exhibited, so that desired morphological and sensory effects cannot be obtained.
【００２２】食品用改良剤の添加量については、加熱食
品が饅頭である場合０．１〜１０重量％の範囲が好まし
く、加熱食品がたこ焼きである場合０．０１〜５重量％
の範囲であることが望ましい。The amount of the food improver to be added is preferably in the range of 0.1 to 10% by weight when the cooked food is bun, and 0.01 to 5% by weight when the cooked food is takoyaki.
Is desirably within the range.
【００２３】以上のように、この実施形態によれば、次
のような効果が得られる。 ・ 実施形態における食品用改良剤によれば、米麹中の
酵素及び増粘安定剤若しくは糖類等の作用又はそれらの
相乗作用により、保湿性などを保持する品質保持効果を
得ることができるとともに、食品の柔軟性、膨らみなど
を向上させる品質向上効果を得ることができる。 ・ 実施形態における食品用改良剤によれば、増粘安定
剤を含有することにより、品質保持効果又は品質向上効
果を維持したまま、さらに、形態的保持性や保湿性を向
上させることができる。また、耐凍効果により解凍後の
硬化や劣化を抑制することができる。 ・ 実施形態における食品用改良剤によれば、糖類を含
有することにより、品質保持効果又は品質向上効果を維
持したまま、さらに、柔軟性、保湿性を向上させること
ができる。また、耐凍効果により解凍後の硬化や劣化を
抑制することができる。 ・ 実施形態における食品用改良剤によれば、食物繊維
を含有することにより、品質保持効果又は品質向上効果
を維持したまま、さらに、保湿性を向上させることがで
きる。 ・ 実施形態における食品用改良剤によれば、タンパク
質甘味物質を含有することにより、品質保持効果又は品
質向上効果を維持したまま、香りを改良することができ
る。 ・ 実施形態における食品用改良剤によれば、耐凍効果
により解凍後の硬化や劣化を抑制することができるた
め、冷凍により食品の品質を長期間に渡って維持し、食
品製造時の高品質を長時間後に再現することができる。 ・ 実施形態における食品用改良剤によれば、食品用改
良剤中には食物繊維が含有されているため、健康に良い
とされる食物繊維を容易に摂取することができる。 ・ 実施形態における食品用改良剤によれば、食品に対
して少量に添加されるだけで十分な効果を発揮できるた
め、製造コストの低減を図ることができる。As described above, according to this embodiment, the following effects can be obtained. -According to the food improver in the embodiment, by the action of enzymes and thickener stabilizers or sugars in rice koji or a synergistic action thereof, it is possible to obtain a quality retention effect of retaining moisture retention and the like, It is possible to obtain a quality improving effect of improving the flexibility, swelling and the like of the food. -According to the food improver in the embodiment, by containing the thickening stabilizer, it is possible to further improve the morphological retention and the moisture retention while maintaining the quality maintaining effect or the quality improving effect. In addition, hardening and deterioration after thawing can be suppressed by the frost resistance effect. -According to the food improver in the embodiment, by containing the saccharide, the flexibility and the moisturizing property can be further improved while maintaining the quality maintaining effect or the quality improving effect. In addition, hardening and deterioration after thawing can be suppressed by the frost resistance effect. -According to the food improving agent in the embodiment, by containing dietary fiber, it is possible to further improve the moisturizing property while maintaining the quality maintaining effect or the quality improving effect. -According to the food improving agent in the embodiment, the flavor can be improved while containing the quality maintaining effect or the quality improving effect by containing the protein sweetening substance. -According to the food improver in the embodiment, since the hardening and deterioration after thawing can be suppressed by the frost resistance effect, the quality of the food is maintained for a long time by freezing, and the high quality at the time of food production is improved. Can be reproduced after a long time. According to the food improver in the embodiment, dietary fiber is contained in the food improver, so that dietary fiber considered to be good for health can be easily ingested. -According to the food improver in the embodiment, a sufficient effect can be exhibited only by adding a small amount to the food, so that the production cost can be reduced.
【００２４】[0024]
【実施例】以下、実施例及び比較例により、前記実施形
態をさらに詳しく説明する。 （実施例１〜１２並びに比較例１及び２）この実施例１
〜１２においては、食品用改良剤の構成成分の有用性に
ついて、米麹粉末、トレハロース、様々な増粘安定剤及
び食物繊維の含有量を調整して添加し、実際に饅頭を製
造し、その効果について調べた。配合例を表１及び表２
に示す。なお、構成成分の含有の有無は、○は含有した
もので、×は含有しなかったものである。比較例１で
は、饅頭製造に、食品用改良剤を添加しなかった。比較
例２では、米麹粉末のみを添加した。The above embodiment will be described in more detail with reference to examples and comparative examples. (Examples 1 to 12 and Comparative Examples 1 and 2)
In ~ 12, regarding the usefulness of the constituents of the food improver, rice koji powder, trehalose, various thickening stabilizers and the contents of dietary fiber were adjusted and added to actually produce buns, The effect was examined. Table 1 and Table 2
Shown in Regarding the presence or absence of the constituent components, ○ indicates that the component was contained, and X indicates that the component was not contained. In Comparative Example 1, no food improver was added to the bun production. In Comparative Example 2, only rice koji powder was added.
【００２５】各成分の含有量は、米麹粉末０．１〜１０
重量％、トレハロース０．１〜１０重量％、アラビアガ
ム０．００１〜１重量％、カラギナン０．００１〜１重
量％、キサンタンガム０．００１〜１重量％、グァーガ
ム０．００１〜１重量％、プルラン０．００１〜１重量
％、ペクチン０．００１〜１重量％である。いずれも、
饅頭製造のための配合品目全量に対する重量％で示し
た。その他の基本組成としては、薄力粉、食塩、ベーキ
ングパウダー、上白糖、ドライイースト、微温湯、ラー
ドとした。The content of each component is from 0.1 to 10 rice koji powder.
Wt%, trehalose 0.1-10 wt%, gum arabic 0.001-1 wt%, carrageenan 0.001-1 wt%, xanthan gum 0.001-1 wt%, guar gum 0.001-1 wt%, pullulan 0.001 to 1% by weight and pectin 0.001 to 1% by weight. In each case,
It is shown as a percentage by weight based on the total amount of the ingredients for the production of buns. Other basic compositions were flour, salt, baking powder, white sucrose, dry yeast, slightly warm water and lard.
【００２６】前記実施例１〜１２並びに比較例１及び２
について、官能的評価、形態的評価及び耐凍評価を行
い、それらの結果を表１及び表２に示した。なお、評価
基準は、官能的評価としては、得られた饅頭の香り、味
等であり、形態的評価は、生地の表面状態、柔らかさ、
膨らみなどであり、耐凍評価とは、得られた饅頭を冷解
凍し、饅頭の官能的及び形態的効果を評価したものであ
る。Examples 1 to 12 and Comparative Examples 1 and 2
Was subjected to a sensory evaluation, a morphological evaluation, and a frost resistance evaluation, and the results are shown in Tables 1 and 2. The evaluation criteria are, as the sensory evaluation, the scent, taste, etc. of the obtained bun, and the morphological evaluation is the surface state of the dough, softness,
The frost resistance evaluation is obtained by cold-thawing the obtained bun and evaluating the sensory and morphological effects of the bun.
【００２７】得られた饅頭の評価基準 ＋＋＋：米麹粉末単独よりも非常に良い。 ＋＋：米麹粉末単独よりも良い。Evaluation criteria for obtained bun +++: Very good than rice koji powder alone. ++: Better than rice koji powder alone.
【００２８】 ＋：米麹粉末単独よりも若干良い。 ±：米麹粉末単独のときと同じ。 −：米麹粉末単独よりも悪い。+: Slightly better than rice koji powder alone. ±: Same as rice koji powder alone. -: Worse than rice koji powder alone.
【００２９】[0029]
【表１】 [Table 1]
【００３０】[0030]
【表２】 表１及び表２の結果より、実施例１において、米麹粉末
とトレハロースを添加した場合と、実施例２〜１１にお
いて、米麹粉末とトレハロースに、その他の構成成分で
ある増粘安定剤を２〜４種類と食物繊維を１〜３種類含
有させ、饅頭を製造した場合は、得られた饅頭の柔らか
さ、膨らみなどの形態的評価又は味や香りなどの官能的
評価が良好であった。さらに、耐凍性においても非常に
良い結果が得られた。一方、饅頭製造時に、食品用改良
剤を添加しなった比較例１、米麹粉末のみを添加した比
較例２においては、良好な結果は得られなかった。[Table 2] From the results of Table 1 and Table 2, in Example 1, the case where rice koji powder and trehalose were added, and in Examples 2 to 11, the rice koji powder and trehalose were added with a thickening stabilizer as another component. When 2 to 4 types and 1 to 3 types of dietary fiber were contained and the bun was produced, the obtained bun had good morphological evaluation such as softness and swelling, or good sensory evaluation such as taste and aroma. . Furthermore, very good results were also obtained with respect to freezing resistance. On the other hand, in Comparative Example 1 in which the food improver was not added during the production of the bun and Comparative Example 2 in which only rice koji powder was added, good results were not obtained.
【００３１】また、実施例１２に示されるように、食品
用改良剤の構成成分を全て含んでいたとしても、各構成
成分の種類が多過ぎると逆に好ましくない効果を示すこ
とが分かった。そのため、良好な効果を示すには、適用
される食品に対して添加する米麹粉末、トレハロース、
増粘安定剤及び食物繊維のバランス又は含有される構成
成分の種類を明確に設定することが重要であることが示
された。 （実施例１３〜１５）次に、小麦粉の種類を変化させて
も同様に食品用改良剤の効果が発揮されるか否かを確認
するために、小麦粉を薄力粉から中力粉に変更して饅頭
を製造した。また、中力粉は、小麦粉総重量に対して薄
力粉５５重量％、強力粉４５重量％の割合で混合した物
を使用した。食品用改良剤の種類は、前記実施例１〜１
２において効果があると考えられたものを使用した。ま
た、小麦粉に対しての食品用改良剤の添加量の差による
影響を考慮して、実施例１３では食品用改良剤を５重量
％、実施例１４では食品用改良剤を３重量％添加した。
実施例１５では、小麦粉に薄力粉のみを使用し、食品用
改良剤を５重量％添加した。それらの結果を表３に示し
た。なお、表３中における％表示は重量％を表す。Further, as shown in Example 12, it was found that even if all of the constituents of the food improver were included, too many types of the constituents would have an undesirable effect. Therefore, in order to show good effect, rice koji powder, trehalose,
It was shown that it is important to clearly set the balance of the thickening stabilizer and the dietary fiber or the type of the contained component. (Examples 13 to 15) Next, in order to confirm whether or not the effect of the food improver was similarly exhibited even when the type of flour was changed, the flour was changed from light flour to medium flour. Manju was manufactured. As the medium flour, a mixture obtained by mixing 55% by weight of flour and 45% by weight of flour based on the total weight of flour was used. The types of the food improvers are the same as those in Examples 1-1.
Those considered to be effective in 2 were used. In addition, in consideration of the influence of the difference in the amount of the food improver added to the flour, in Example 13, the food improver was added at 5% by weight, and in Example 14, the food improver was added at 3% by weight. .
In Example 15, only flour was used as flour, and 5% by weight of a food improver was added. Table 3 shows the results. The percentages in Table 3 represent% by weight.
【００３２】得られた饅頭の評価基準 ＋＋：薄力粉（食品用改良剤５重量％添加）よりも非常
に良い。 ＋：薄力粉（食品用改良剤５重量％添加）よりも若干良
い。Evaluation criteria for obtained bun ++: Very good than flour (5% by weight of food improver added). +: Slightly better than soft flour (addition of 5% by weight of food improver)
【００３３】 ±：薄力粉（食品用改良剤５重量％添加）と同じ。 −：薄力粉（食品用改良剤５重量％添加）よりも劣る。±: Same as soft flour (5% by weight of food improver added). -: Inferior to soft flour (5% by weight of food additive added).
【００３４】[0034]
【表３】 表３の結果から、実施例１３及び１４に示すように、他
の小麦粉組成のものでも、この食品用改良剤は、効果を
発揮することが示された。さらに、実施例１４に示すよ
うに、食品用改良剤の添加量においても、実施例１５の
薄力粉の一部を強力粉に代えることにより、添加する水
の量や小麦粉が抱き込む水分量が多くなるため、食品用
改良剤の添加量を減少させることができる。 （実施例１６〜１８及び比較例３〜６）この実施例１６
〜１８においては、食品用改良剤自体の添加量を変化さ
せて、たこ焼きを製造し、得られたたこ焼きを冷凍し、
解凍した後の食感、物性の変化について実験を行った。
食品用改良剤構成成分の各含有量は、米麹粉末０．１〜
１０重量％、トレハロース０．１〜１０重量％、アラビ
アガム０．００１〜１重量％、カラギナン０．００１〜
１重量％、キサンタンガム０．００１〜１重量％、グァ
ーガム０．００１〜１重量％、プルラン０．００１〜１
重量％、ペクチン０．００１〜１重量％である。いずれ
も、たこ焼き製造のための配合品目全量に対する重量％
で示した。一方、比較例３〜５は、米麹粉末のみを添加
量を変化させ、比較例６では、食品用改良剤及び米麹粉
末を添加しないでたこ焼き製造し、得られたたこ焼きを
冷凍し、解凍した後の食感及び物性の変化について実験
を行った。[Table 3] From the results in Table 3, as shown in Examples 13 and 14, it was shown that this food-improving agent exhibited an effect even with other flour compositions. Further, as shown in Example 14, the amount of water to be added and the amount of water embraced by flour are increased by replacing a part of the flour of Example 15 with the strong flour in the addition amount of the food improver. Therefore, the amount of the food improver to be added can be reduced. (Examples 16 to 18 and Comparative Examples 3 to 6)
In ~ 18, the amount of the food improver itself was changed to produce takoyaki, and the obtained takoyaki was frozen,
An experiment was conducted on the texture and physical properties after thawing.
Each content of the food improver component, rice koji powder 0.1 ~
10% by weight, trehalose 0.1 to 10% by weight, gum arabic 0.001 to 1% by weight, carrageenan 0.001 to
1% by weight, xanthan gum 0.001 to 1% by weight, guar gum 0.001 to 1% by weight, pullulan 0.001 to 1
% By weight, pectin 0.001 to 1% by weight. In each case, the weight percentage is based on the total amount of the ingredients for takoyaki production
Indicated by On the other hand, in Comparative Examples 3 to 5, the addition amount of rice koji powder alone was changed, and in Comparative Example 6, takoyaki was produced without adding a food improver and rice koji powder, and the obtained takoyaki was frozen and thawed. An experiment was conducted on changes in texture and physical properties after the treatment.
【００３５】その他の基本組成としては、薄力粉、食
塩、ベーキングパウダー、上白糖、グルタミン酸ナトリ
ウム、カツオエキス、醤油、微温湯とした。それらの結
果を表４に示した。評価基準においては、官能的評価で
は、得られたたこ焼きを冷凍し、解凍した後の硬さ、べ
たつきの食感の評価を示し、物性評価では、ゲル強度測
定器によるゲル強度を示したものである。なお、表４中
における％表示は重量％を表す。Other basic compositions were flour, salt, baking powder, white sugar, sodium glutamate, skipjack extract, soy sauce, and hot water. Table 4 shows the results. In the evaluation criteria, in the sensory evaluation, the obtained takoyaki was frozen, the hardness after thawing was shown, the evaluation of the sticky texture was shown, and in the physical property evaluation, the gel strength by a gel strength measuring device was shown. is there. The percentages in Table 4 represent% by weight.
【００３６】 食感の評価基準 硬さ ◎：非常に柔らかい。 べたつき ○：なし。 ○：柔らかい。 △：少々あり。Evaluation Criteria for Texture Hardness ：: Very soft. Sticky ○: None. ：: Soft. Δ: Slightly present.
【００３７】 △：普通。 ×：あり。 ×：硬い。Δ: Normal. ×: Available. X: Hard.
【００３８】[0038]
【表４】 表４の結果により、何も添加しなかった比較例６では、
硬さもべたつきも目立ったのに対し、実施例１６〜１８
においては、硬さ、べたつき、物性評価それぞれ良好な
結果を得ることができた。また、食品用改良剤の添加量
の違いにより効果も変わってくることも示された。比較
例３〜６において、米麹粉末のみを添加した場合は、食
品用改良剤を添加した場合に比べ、やや硬さについて問
題があることが示された。[Table 4] According to the results of Table 4, in Comparative Example 6 in which nothing was added,
Examples 16 to 18 show that both hardness and stickiness were conspicuous.
, Good results were obtained in each of the evaluation of hardness, stickiness and physical properties. It was also shown that the effect varies depending on the amount of the food additive added. In Comparative Examples 3 to 6, it was shown that when only rice koji powder was added, there was a problem in hardness slightly as compared with the case where the food improver was added.
【００３９】従って、食品用改良剤が、たこ焼きの品質
を向上させ、さらに、冷凍状態下でもその品質を維持
し、電子レンジでの解凍によっても品質を維持できるこ
とが明らかになった。 （実施例１９〜２１及び比較例７〜１０）この実施例１
９〜２１においては、米麹をペースト状にした食品用改
良剤を使用し、さらに、食品用改良剤自体の添加量を変
化させて、お好み焼きを製造した。そして、得られたお
好み焼きを冷凍し、解凍した後の食感及び物性の変化に
ついて実験を行った。Accordingly, it has been clarified that the food improver can improve the quality of the takoyaki, maintain the quality even in a frozen state, and maintain the quality by thawing in a microwave oven. (Examples 19 to 21 and Comparative Examples 7 to 10) Example 1
In Nos. 9 to 21, okonomiyaki was manufactured by using a food improver obtained by converting rice koji into a paste, and further changing the amount of the food improver itself added. Then, the obtained okonomiyaki was frozen and an experiment was conducted on changes in texture and physical properties after thawing.
【００４０】食品用改良剤構成成分の各含有量は、米麹
ペースト０．１〜１０重量％、トレハロース０．１〜１
０重量％、アラビアガム０．００１〜１重量％、カラギ
ナン０．００１〜１重量％、キサンタンガム０．００１
〜１重量％、グァーガム０．００１〜１重量％、プルラ
ン０．００１〜１重量％、ペクチン０．００１〜１重量
％である。いずれも、お好み焼きのための配合品目全量
に対する重量％で示した。一方、比較例７〜９では、米
麹ペーストのみを添加量を変化させ、比較例１０では、
食品用改良剤及び米麹ペーストを添加しないでお好み焼
きを製造し、得られたお好み焼きを冷凍し、解凍した後
の食感及び物性の変化について実験を行った。The contents of the constituents of the food improver are as follows: rice koji paste 0.1 to 10% by weight, trehalose 0.1 to 1
0% by weight, gum arabic 0.001 to 1% by weight, carrageenan 0.001 to 1% by weight, xanthan gum 0.001
-1% by weight, guar gum 0.001 to 1% by weight, pullulan 0.001 to 1% by weight, pectin 0.001 to 1% by weight. In each case, the results are shown in% by weight based on the total amount of the ingredients for okonomiyaki. On the other hand, in Comparative Examples 7 to 9, the addition amount of only the rice koji paste was changed, and in Comparative Example 10,
Okonomiyaki was manufactured without adding a food improver and rice koji paste, and the obtained okonomiyaki was frozen and subjected to experiments on changes in texture and physical properties after thawing.
【００４１】それらの結果を表５に示した。評価基準
は、実施例１６〜１８及び比較例３〜６と同様のものを
使用した。なお、表５中における％表示は重量％を表
す。Table 5 shows the results. The evaluation criteria used were the same as those in Examples 16 to 18 and Comparative Examples 3 to 6. The percentages in Table 5 represent% by weight.
【００４２】[0042]
【表５】 表５の結果により、何も添加しなかった比較例１０で
は、硬さもべたつきも目立ったのに対し、実施例１９〜
２１においては、実施例２１で、ややべたつきがみられ
たが、硬さ、べたつき、物性評価それぞれ良好な結果を
得ることができた。また、実施例１９では、０．５重量
％という少量の添加量でも大きな効果を発揮することが
示されるように、食品用改良剤の添加量の違いにより効
果も変わってくることも示された。[Table 5] According to the results in Table 5, in Comparative Example 10 in which nothing was added, both hardness and stickiness were conspicuous, whereas Examples 19 to
In Example 21, although some stickiness was observed in Example 21, good results were obtained for each of hardness, stickiness, and physical property evaluation. Further, in Example 19, it was also shown that the effect was changed by the difference in the added amount of the food improver, as shown that a large effect was exhibited even with a small addition amount of 0.5% by weight. .
【００４３】一方、比較例７〜９において、米麹ペース
トのみを添加した場合は、食品用改良剤を添加した場合
に比べ、やや硬さについて問題があることが示された。
従って、ペースト状の米麹を使用した食品用改良剤で
も、お好み焼きの品質を向上させ、さらに、冷凍状態下
でもその品質を維持し、電子レンジでの解凍によっても
品質を維持できることが明らかになった。On the other hand, in Comparative Examples 7 to 9, it was shown that when only rice koji paste was added, there was a problem in hardness as compared with the case where a food improver was added.
Therefore, it is clear that even a food improver using paste-form rice koji can improve the quality of okonomiyaki, maintain the quality even under frozen conditions, and maintain the quality even by thawing in a microwave oven. Was.
【００４４】なお、前記実施形態より把握される技術的
思想について以下に記載する。 ・ 前記食品は、小麦粉、米粉又は澱粉を含む加熱食品
である請求項１〜４のいずれかに記載の食品用改良剤。The technical idea grasped from the embodiment will be described below. The food improver according to any one of claims 1 to 4, wherein the food is a heated food containing wheat flour, rice flour, or starch.
【００４５】このように構成した場合、加熱食品につい
て、食品用改良剤に含有される米麹並びに増粘安定剤及
び糖類の持つ作用又は相乗効果を十分に発揮させること
ができる。 ・ 前記増粘安定剤を２種類以上含有する請求項１〜４
のいずれかに記載の食品用改良剤。With this configuration, the action or synergistic effect of the rice koji, the thickening stabilizer and the saccharides contained in the food improver can be sufficiently exerted on the heated food. -It contains the said thickening stabilizer 2 or more types.
The food improver according to any one of the above.
【００４６】このように構成した場合、複数の増粘安定
剤の相乗的作用により、品質保持効果又は品質向上効果
を維持したまま、さらに、保湿性を向上させることがで
きる。また、耐凍効果により解凍後の硬化や劣化を抑制
することができる。 ・ 前記糖類を２種類以上含有する請求項１〜４のいず
れかに記載の食品用改良剤。In the case of such a constitution, the synergistic action of the plurality of thickening stabilizers can further improve the moisture retention while maintaining the quality maintaining effect or the quality improving effect. In addition, hardening and deterioration after thawing can be suppressed by the frost resistance effect. The food improver according to any one of claims 1 to 4, which comprises two or more kinds of the saccharides.
【００４７】このように構成した場合、複数の糖類の相
乗的作用により、品質保持効果又は品質向上効果を維持
したまま、さらに、柔軟性、保湿性を向上させることが
できる。また、耐凍効果により解凍後の硬化や劣化を抑
制することができる。 ・ さらにタンパク質甘味物質を含有する請求項１〜４
のいずれかに記載の食品用改良剤。With such a constitution, the flexibility and moisture retention can be further improved by the synergistic action of a plurality of saccharides while maintaining the quality preserving effect or the quality improving effect. In addition, hardening and deterioration after thawing can be suppressed by the frost resistance effect. · The composition further comprises a protein sweetener.
The food improver according to any one of the above.
【００４８】このように構成した場合、品質保持効果、
品質向上効果、保湿性向上効果、耐凍効果を得られると
ともに、香りの改良効果をも得ることができる。 ・ 前記食物繊維はセルロース、プルラン又はペクチン
である請求項３又は４に記載の食品用改良剤。In the case of such a configuration, the quality maintaining effect,
The effect of improving quality, the effect of improving moisture retention and the effect of freezing resistance can be obtained, and the effect of improving fragrance can also be obtained. The food improver according to claim 3 or 4, wherein the dietary fiber is cellulose, pullulan or pectin.
【００４９】このように構成した場合、食物繊維と他の
成分との相乗的作用により、品質保持効果又は品質向上
効果を維持したまま、食品の保湿性を向上させることが
できる。With this configuration, the synergistic action of dietary fiber and other components can improve the moisture retention of the food while maintaining the quality maintaining effect or the quality improving effect.
【００５０】[0050]
【発明の効果】この発明は、以上のように構成されてい
るため、次のような効果を奏する。請求項１に記載の発
明の食品用改良剤によれば、食品の膨らみなどの形態的
な品質及び味や香りなどの官能的な品質を向上させるこ
とができる。さらに、柔軟性、保湿性を向上させること
ができるとともに、耐凍効果により、解凍後の硬化や劣
化を抑制することができ、食品の品質を長期間に渡って
維持することができる。The present invention is configured as described above, and has the following effects. ADVANTAGE OF THE INVENTION According to the foodstuff improving agent of Claim 1 of the invention, morphological quality, such as bulging of food, and sensory quality, such as taste and aroma, can be improved. Furthermore, while being able to improve flexibility and moisturizing properties, it is possible to suppress hardening and deterioration after thawing due to the frost resistance effect, and to maintain the quality of food for a long period of time.
【００５１】請求項２に記載の発明の食品用改良剤によ
れば、請求項１に記載の発明の効果に加え、特定の増粘
安定剤及び糖類を含有することにより、保湿性、柔軟性
を向上させることができるとともに、耐凍効果により、
解凍後の硬化や劣化を効果的に抑制することができる。According to the food improver of the second aspect of the present invention, in addition to the effects of the first aspect of the present invention, a specific thickening stabilizer and a saccharide are contained, so that moisturizing property and flexibility can be obtained. Can be improved, and the anti-freezing effect
Curing and deterioration after thawing can be effectively suppressed.
【００５２】請求項３に記載の発明の食品用改良剤によ
れば、請求項１又は請求項２に記載の発明の効果に加
え、食物繊維を含有することにより、保湿性を向上させ
ることができる。According to the food improver according to the third aspect of the present invention, in addition to the effects of the first or second aspect of the present invention, by containing dietary fiber, the moisturizing property can be improved. it can.
【００５３】請求項４に記載の発明の食品用改良剤によ
れば、請求項１〜３のいずれかに記載の発明の効果に加
え、食品用改良剤の添加量を所定範囲内に設定したこと
から、食品用改良剤としての効果を有効に発揮させるこ
とができる。さらに、添加量が少量であるため、製造コ
ストの低減を図ることができる。According to the food improver of the invention described in claim 4, in addition to the effects of the invention described in any one of claims 1 to 3, the amount of the food improver added is set within a predetermined range. Therefore, the effect as a food improver can be effectively exhibited. Further, since the addition amount is small, the production cost can be reduced.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 坂本 幸子 兵庫県川西市鶯の森町７−９ (72)発明者 中岡 善秀 大阪府大阪市西淀川区大和田４−７−30− 806号 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Sachiko Sakamoto 7-9, Uguinomori-cho, Kawanishi-shi, Hyogo (72) Inventor Yoshihide Nakaoka 4-7-30-806 Owada, Nishiyodogawa-ku, Osaka-shi, Osaka
Claims (4)
糖類から選ばれる少なくとも１種の成分よりなる食品用
改良剤。1. A food improver comprising at least one component selected from (1) rice koji and (2) a thickening stabilizer and a saccharide.
ーガム、カラギナン、キサンタンガム、ジェランガム及
びデキストランから選ばれる少なくとも１種であり、糖
類はトレハロース及び蔗糖から選ばれる少なくとも１種
である請求項１に記載の食品用改良剤。2. The method according to claim 1, wherein the thickening stabilizer is at least one selected from gum arabic, guar gum, carrageenan, xanthan gum, gellan gum and dextran, and the saccharide is at least one selected from trehalose and sucrose. The food improver according to the above.
は請求項２に記載の食品用改良剤。3. The food improver according to claim 1, further comprising a dietary fiber.
対して０．０１〜２０重量％添加されるものである請求
項１〜３のいずれかに記載の食品用改良剤。4. The food improver according to claim 1, which is added in an amount of 0.01 to 20% by weight based on the heated food containing wheat flour, rice flour or starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9170433A JPH119173A (en) | 1997-06-26 | 1997-06-26 | Improving agent for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9170433A JPH119173A (en) | 1997-06-26 | 1997-06-26 | Improving agent for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH119173A true JPH119173A (en) | 1999-01-19 |
Family
ID=15904835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9170433A Pending JPH119173A (en) | 1997-06-26 | 1997-06-26 | Improving agent for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH119173A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005295920A (en) * | 2004-04-14 | 2005-10-27 | Miyoshi Oil & Fat Co Ltd | Oil and fat composition for producing breads |
| JP2007097478A (en) * | 2005-10-04 | 2007-04-19 | Pigeon Corp | Food raw material packed in container capable of forming steamed bread-like food |
| JP2008182935A (en) * | 2007-01-29 | 2008-08-14 | Ezaki Glico Co Ltd | Bread prevented from becoming crumbly at heating |
| JP2010536360A (en) * | 2007-08-21 | 2010-12-02 | プラトス ナームローズ フェノートサップ | Composition for release and protection of instant active dry yeast |
| JP2011223907A (en) * | 2010-04-19 | 2011-11-10 | Nisshin Seifun Group Inc | Bread improving agent, and bread using the same |
| US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| JP2012191915A (en) * | 2011-03-18 | 2012-10-11 | Nisshin Foods Kk | Mix for octopus dumpling (takoyaki) or vegetable pancake (okonomiyaki) |
| US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| JP2013192518A (en) * | 2012-03-21 | 2013-09-30 | Nippon Flour Mills Co Ltd | Premix powder for octopus dumpling using rice powder |
| JP2013208102A (en) * | 2012-03-30 | 2013-10-10 | Nippon Paper Industries Co Ltd | Quality improving agent for food product and food product containing the same |
| US9084436B2 (en) | 2007-08-29 | 2015-07-21 | Kmc Kartoffelmelcentralen Amba | Method of preparing fibre-containing pectin product and pectin products hereof |
-
1997
- 1997-06-26 JP JP9170433A patent/JPH119173A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005295920A (en) * | 2004-04-14 | 2005-10-27 | Miyoshi Oil & Fat Co Ltd | Oil and fat composition for producing breads |
| JP4554487B2 (en) * | 2005-10-04 | 2010-09-29 | ピジョン株式会社 | Food ingredients in containers that can form steamed bread-like food |
| JP2007097478A (en) * | 2005-10-04 | 2007-04-19 | Pigeon Corp | Food raw material packed in container capable of forming steamed bread-like food |
| US8354131B2 (en) | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| US8057832B2 (en) | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| JP4688826B2 (en) * | 2007-01-29 | 2011-05-25 | 江崎グリコ株式会社 | Bread with reduced crunchiness during heating |
| JP2008182935A (en) * | 2007-01-29 | 2008-08-14 | Ezaki Glico Co Ltd | Bread prevented from becoming crumbly at heating |
| JP2010536360A (en) * | 2007-08-21 | 2010-12-02 | プラトス ナームローズ フェノートサップ | Composition for release and protection of instant active dry yeast |
| US9084436B2 (en) | 2007-08-29 | 2015-07-21 | Kmc Kartoffelmelcentralen Amba | Method of preparing fibre-containing pectin product and pectin products hereof |
| JP2011223907A (en) * | 2010-04-19 | 2011-11-10 | Nisshin Seifun Group Inc | Bread improving agent, and bread using the same |
| JP2012191915A (en) * | 2011-03-18 | 2012-10-11 | Nisshin Foods Kk | Mix for octopus dumpling (takoyaki) or vegetable pancake (okonomiyaki) |
| JP2013192518A (en) * | 2012-03-21 | 2013-09-30 | Nippon Flour Mills Co Ltd | Premix powder for octopus dumpling using rice powder |
| JP2013208102A (en) * | 2012-03-30 | 2013-10-10 | Nippon Paper Industries Co Ltd | Quality improving agent for food product and food product containing the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100950820B1 (en) | Process for producing fermented bread comprising rice flour as the main component | |
| CN102428982B (en) | The bakery product that taste is excellent and manufacture method thereof | |
| US20210392930A1 (en) | Inhibited Waxy Starches and Methods of Using Them | |
| JP6176812B2 (en) | Bakery product excellent in slice suitability and method for producing the same | |
| JP2017127270A (en) | Quality improvement agent of freezing or cold storage dough for bread, manufacturing method of freezing or cold storage dough and manufacturing method of bread using freezing or cold storage dough | |
| JPH119173A (en) | Improving agent for food | |
| JP6868340B2 (en) | A hardening inhibitor for butter cake during refrigerated storage, a premix for butter cake containing the same, and a method for producing butter cake with suppressed hardening during refrigerating storage using the same. | |
| JP3142490B2 (en) | Dumplings and spring rolls with improved texture | |
| CA2213965C (en) | Flour blends for deep fried foods, steamed chinese manju, dough sheets, okonomi-yaki, and takoyaki; and foods prepared from the flour blends | |
| JP2006504421A (en) | Flour-based food containing heat-stable α-amylase | |
| JP4803753B2 (en) | Breader mix used for non-fried fried food, fried food using the same, and method for producing the same | |
| JP3768449B2 (en) | Method for improving physical properties of cereal cooked food and cereal cooked food using the same | |
| JP2004065250A (en) | Fermented bread made from rice flour as main raw material, and its production method | |
| JP7379378B2 (en) | low carb flour mix | |
| JP7445948B2 (en) | Low carbohydrate rice cake and its manufacturing method | |
| JP7084018B2 (en) | Bread dough and bread | |
| JP2004016027A (en) | Bread crumb-like food | |
| WO2021030167A1 (en) | Waxy maize starches and methods of making and using them | |
| JP2021122209A (en) | Production method of enzymatically decomposed starch-containing plant raw material | |
| JP2003325097A (en) | Baked food of rice powder dough | |
| JPH11103757A (en) | Bread for microwave heating | |
| JPH11276114A (en) | Physical property-improving agent and/or physical property-retaining agent for cooked processed food | |
| JP2014204687A (en) | Composite laminate-like dough | |
| JPH1066511A (en) | Steamed bun suitable for reheating by use of microwave oven | |
| JP5832142B2 (en) | Invertase activity inhibitors and their uses |