TW201338710A - Looseness improving agent for processed cereal food - Google Patents

Abstract

An object of the present invention is to provide a looseness improving agent used to efficiently produce an appetizing processed cereal food by suppressing reductions in looseness and other forms of product deterioration that occur during storage, and a processed cereal food that uses this looseness improving agent. Specifically, water-soluble hemicellulose and lecithin which have a powerful looseness-improving effect are formulated as a non-agglutinated solution, and used as a looseness improving agent. A looseness improving agent for processed cereal food that combines water-soluble hemicellulose, lecithin and stearoyl lactylate does not agglutinate in a solution state, and when added as a looseness improving agent, can improve the looseness of processed cereal food.

Description

Loose improver for processed cereals

The present invention relates to a loosening improvement of cereal processed foods, and more particularly to a cereal improving food for cereal processed foods such as noodles and rice, and a cereal processed food having improved loaminess by using the improved agent.

Due to the diversification of food in recent years, the demand for processed foods is increasing. In particular, cereals such as noodles and rice have been processed and processed in convenience stores, supermarkets, etc., so that many consumers can consume them.

Such processed and commercially available processed foods are particularly problematic in terms of ease of processing and quality deterioration over time.

Grain processed foods such as noodles and rice generally contain starch. When processed and conditioned, the starchy material flows out to the surface of the food, and the foods will stick to each other. As a result, in the case of a noodle product, it is difficult to separate into a portion of the food or to mix with the juice or the sauce at the time of eating because the surfaces are adhered to each other. In the case of instant noodles, the partially bonded portion will not easily foam. In addition, in the case of rice products, the fried rice cannot be uniformly mixed, and the rice grains are broken in the molding machine of the rice ball. Such problems can lead to a decrease in production efficiency, an increase in cost, and the result that the finished food becomes less edible and unpalatable.

As a conventional method for eliminating the stickiness of the foods and improving the looseness, there are the following methods: a method of mixing fats and oils or emulsified fats and oils (Patent Document 1), and a method of adding a high-HLB sucrose fatty acid ester (Patent Document 2) A method of adding an organic acid (Patent Document 3), a method of processing by mechanical vibration, a method of using water-soluble hemicellulose (Patent Document 4), and the like.

In order to impart a loosening effect, lecithin is generally known, but since it has high reactivity with other materials, it is difficult to use as a raw material for use in combination of preparations. For example, if lecithin is used in combination to improve the porosity of water-soluble hemicellulose, there is a problem of aggregation due to interaction (Patent Document 5).

[Previous Technical Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 3-175940

[Patent Document 2] Japanese Patent Publication No. 60-8103

[Patent Document 3] Japanese Laid-Open Patent Publication No. 61-181350

[Patent Document 4] Japanese Patent Laid-Open No. 6-121647

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2004-222550

An object of the present invention is to provide a loosening improver for suppressing the deterioration of quality such as looseness during storage, and to efficiently produce a delicious cereal processed food, and a cereal processed food using the same. Specifically, it is an object of the invention to provide a water-soluble hemicellulose having a strong loosening-improving action and a lecithin which are formulated in a solution state without agglutination and used as a loosening improver.

In view of the above-mentioned problems, the inventors of the present invention have found that, in addition to water-soluble hemicellulose and lecithin, a loosening improver for cereal processed foods in which stearyl succinate is used in combination is not agglomerated in a solution state, and Improved cereal processing food by adding the loosening improver The looseness is the completion of the present invention.

That is, the invention is:

(1) A loosening improver for cereal processed foods, comprising: (A) water-soluble hemicellulose, (B) lecithin, and (C) stearyl decyl lactate.

(2) A loosening improver for cereal processed foods according to (1), wherein the water-soluble hemicellulose is derived from beans.

(3) A cereal processed food obtained by adding a loosening improver as described in (1) or (2) or by surface treatment with the loosening improver.

(4) The cereal processed food according to (3), wherein the amount of the loosening improver as described in (1) or (2) is: (A) the water-soluble hemicellulose is 0.01 to 20 The weight %, (B) lecithin is 0.001 to 5% by weight, and (C) stearyl sulfate is 0.001 to 5% by weight.

According to the present invention, the looseness of cereal processed foods such as noodles or rice can be improved, and the sticking of noodles or rice grains can be remarkably suppressed. Further, the cereal processed food to which the loosening improver of the present invention is added can maintain the looseness of the rice, for example, even after being stored for one day after the preparation, and the adhesion of the rice to each other and the surface can be remarkably suppressed. Further, the present loosening improver contains water-soluble hemicellulose and lecithin as constituent components, but by using stearyl sulfonate in combination, it is possible to prevent aggregation and to be good.

(Grain processed food)

The cereal processed food of the present invention refers to a food obtained by processing cereals (rice, wheat, barley, alfalfa, millet, etc.) once or twice. For the first time processed foods, there are rice, wheat rice, millet glutinous rice noodles, dried noodles, noodles, and noodles. For the second time processed foods, the processed foods are reprocessed once. For example: rice balls, sushi, pilaf, fried rice, even Jin steamed rice, assorted bibimbap, soba noodles, oolong noodles, oil noodles, Italian noodles, noodles, instant noodles, etc.

These cereal processed foods include those in the home, the final commercial processed foods for the purpose of eating on the spot, or the semi-products that must be cooked when consumed, including in the market at room temperature, refrigeration, freezing, ice temperature, etc. Circulating food.

(Loose modifier)

The loosening improver of the present invention contains water-soluble hemicellulose, lecithin, and stearin-based lactate.

(water soluble hemicellulose)

Water-soluble hemicellulose, which can be obtained from oilseeds (palm, coconut, corn, cottonseed, etc.) or cereals (rice, wheat, etc.) or beans (soya, red beans, peas, etc.) as raw materials, but from solubility or In an industrial aspect, the invention is preferably from beans, especially from soybeans or peas, especially from cotyledons.

The water-soluble hemicellulose can be obtained by a method of extracting from a hemicellulose-containing material by water extraction or hot water extraction, a method of heating extraction under acid or alkali conditions, and a method of extracting by enzyme decomposition.

One of the methods for producing water-soluble hemicellulose is desirably as follows. Preferably, the pH of the raw materials in the vicinity of the isoelectric point of each protein is from 80 ° C to 130 ° C, more preferably from 100 ° C to 130 ° C, under acidic to basic conditions. After decomposing by heating, and separating the water-soluble fraction by centrifugation or the like, directly drying it, or performing, for example, activated carbon treatment or resin adsorption treatment or ethanol precipitation treatment to remove the hydrophobic substance or the low molecular substance and drying, thereby obtaining Water soluble hemicellulose.

(lecithin)

The lecithin to be used in the present invention may be any one containing a phospholipid as a main component, and examples thereof include soy lecithin, egg yolk lecithin, and lecithin which is easily obtained, or lysolecithin which is decomposed by an enzyme. Modified lecithin such as ). Among them, it is preferred to distinguish lecithin, especially lecithin powder from which an oil component has been removed.

(stearyl sulphate)

The stearyl succinate lactate used in the present invention may, for example, be sodium stearyl succinate or calcium stearyl lactic acid.

(added amount)

The blending amount of the water-soluble hemicellulose in the present loosening agent is preferably 0.01 to 20% by weight, more preferably 0.05%, in terms of the amount of the water-soluble hemicellulose added to the cereal processed food. 5 wt%. Further, the amount of the lecithin to be blended in the present loosening agent is preferably 0.001 to 5% by weight, more preferably 0.005 to 2% by weight, based on the amount of lecithin added to the cereal processed food. Further, the blending amount of the stearin-based lactate in the present loosening improver is preferably 0.001 to 5% by weight, more preferably 0.001 to 5% by weight, based on the amount of the stearin-based lactate added to the cereal processed food. Good is 0.005~2% by weight. In the case where the amount added is too small, sufficient looseness may not be imparted to the cereal processed food, and if the amount is too large, the flavor of the cereal processed food may be changed.

The blending ratio of lecithin and stearin-based lactate in the present loosening agent is greatly affected by other raw material types or blending amounts, and is not limited to the exemplified, but is equivalent to 1 of lecithin, stearin The lactate is preferably 0.01 or more, preferably 0.1 or more, more preferably 0.5 or more. If the ratio of stearin-based lactate to lecithin is too small, sometimes the solution will agglomerate. The upper limit is not particularly limited, but it is suitably used within the above range from the viewpoint of cost or flavor.

The form of the loosening improver is not particularly limited. For example, water-soluble hemicellulose and lecithin and stearin-based lactate, other auxiliary agents are dissolved in water to form a liquid or paste state, and these are simply mixed into a powder, and the mixed person is further made. Granules into granules.

(other additives)

In the present loosening agent, water-soluble hemicellulose and lecithin and stearin-based lactate must be blended, but other additives may be used as appropriate. Other additives include, for example, monoglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polysorbate, and the like. An oily substance such as a tocopherol or a general animal or vegetable oil or a fat-soluble vitamin, a monosaccharide such as glucose or fructose, sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, Oligosaccharides such as maltotetraose, and sugar alcohol, dextrin, red cabbage, agar, carrageenan, red algae (furcellaran), tamarind seed polysaccharide, tara gum, karaya gum, pectin, yellow Raw gum, sodium alginate, scutellaria, guar gum, gum gluten, locust bean gum, pullulan, lan gum, gum arabic, hyaluronic acid, cyclodextrin, chitin Polysaccharides such as polysaccharides, carboxymethylcellulose (CMC), propylene glycol alginate, processed starch, and the like, or hydrolyzates of such polysaccharides, albumin such as gelatin and whey, sodium caseinate, and solubility A protein substance such as collagen, protein, egg yolk powder, or soy protein, or a salt such as a calcium fortifier or a pH adjuster such as sodium acetate.

The loosening improver may of course be in a powder state, or may be prepared in a state in which it is in an emulsified state or a suspended state with oil or a solution, or a solution such as water or saline, and a solution further added to an organic acid solution such as acetic acid. Distributed for sale.

(addition method and surface treatment method)

The method of adding the present loosening improver to the cereal processed food or the method of surface-treating the cereal processed food with the present loosening improver is not particularly limited, and there are the following methods. As a method of adding the present loosening improver to the cereal processed food, (1) when the processed rice is prepared, the rice is added after the loosening improver is added to the rice. Moreover, the rice is further processed. (2) Add the loosening improver to the water or hot water before cooking the noodles or the pasta.

Moreover, the method of surface-treating a cereal-processed foodstuff by this loose-control agent can mention the following (1) mixing the aqueous solution of the loosening modifier in the rice after cooking, cooking, or cooked noodles or a pasta. Surface treatment. (2) Spray the aqueous solution of the loosening improver on the cooked rice or the cooked noodles or the pasta. (3) The loosening improver is dissolved in the seasoning liquid in advance, poured on the pasta, noodles or rice and subjected to surface treatment. (4) A method in which the present loosening improver is mixed with a powder seasoning and sprinkled on rice, pasta, noodles, and surface treatment. These methods can be selected depending on the characteristics of each food product such as the production line and the sales form.

A cereal processed food such as a noodle or rice obtained by a method of adding the loosening improver to the cereal processed food or a method of treating the cereal processed food with the loosening improver, Have good looseness. Therefore, the cereal processed food obtained by the present invention is very easy to eat and can feel delicious. Further, for example, even after the storage for one day after the preparation, the porosity is maintained, and the adhesion of the rice to each other and the surface is remarkably suppressed.

Further, by imparting good porosity, there is excellent processing suitability such as easy mixing and difficulty in collapse in the production of cereal processed foods.

[Examples]

The invention is further illustrated by the following examples, but the invention is not limited to the examples. In addition, the parts and % in the examples refer to the weight basis.

In the examples shown below, the water-soluble hemicellulose is a water-soluble soybean hemicellulose derived from soybeans, which is commercially available under the name "SOYAFIBE-S" (manufactured by Fuji Oil Co., Ltd.).

(Method of evaluating the looseness of the surface)

600 g of high-gluten flour, 400 g of buckwheat flour, 10 g of salt, and 300 g of water were mixed, and kneaded in a mixer for 15 minutes, and rolled and cut out according to a usual method (#22 tooth cutting angle, noodle thickness 1.3 mm), and the obtained noodles were obtained. Boil in boiling water for 3 minutes, wash with running water for 30 seconds to obtain the cooked noodles. Then, each loosening agent was uniformly sprayed 6 g per 200 g of the noodle, filled in a container, and sealed, and 10 panelists evaluated the porosity after storage for one day. Each product reviewer evaluates by 1 to 5 points according to the benchmark of Table 1, and uses the average score as the looseness evaluation. If the average score is 4 or more, it is judged to be good in porosity.

(With or without agglutination evaluation method)

After preparing various loosening improvers, it was visually confirmed whether or not there was agglutination after 6 hours. Those who have precipitates but can easily disperse are rated as ○, and those who cannot easily disperse are rated as ×.

(Exploration of multiplication effect) (Examples 1 to 3, Comparative Examples 1 to 5)

According to the ratio of Table 2, the loosening improver A~G was prepared. The presence or absence of aggregation of each of the loosening improvers A to G and the evaluation of the looseness of the noodles were carried out. As the lecithin, SLP-WHITE (manufactured by TSUJI Oil Co., Ltd.) and stearyl sulphate were used, and Grindsted SSL (sodium stearyl succinate, manufactured by DANISCO Co., Ltd.) was used.

As shown in Table 2, in Examples 1 to 3 in which water-soluble soybean hemicellulose and lecithin and sodium stearyl sulphate were used together, aggregation did not occur and was good. Further, the looseness of the surface was also 4 or more, which was a good result, and the porosity was greatly improved as compared with Comparative Examples 1 to 5. In Comparative Example 5 in which only water-soluble soybean hemicellulose and lecithin were used in combination, aggregation occurred, and the looseness of the surface was not evaluated.

(Evaluation of looseness of rice) (Examples 4 to 5, Comparative Example 6)

Using the ratio shown in Table 3, use a household rice cooker to cook rice. Add the water or the loosening agent E to the cooked rice according to Table 3, mix until it is uniform, and let it cool to room temperature. The looseness of rice is divided into the following three levels: ○: loose, △: not easy to loose, ×: not loose.

As a result of Table 3, rice obtained by adding the loosening improver at the time of rice cooking (Example 4), or rice obtained by surface-treating the cooked rice with the loosening improver (Example 5), loose Good sex.

Claims (4)

A loosening improver for cereal processed foods, characterized by comprising (A) water-soluble hemicellulose, (B) lecithin, and (C) stearin-based lactate. A bulking improver for cereal processed foods according to claim 1, wherein the water-soluble hemicellulose is derived from beans. A cereal processed food obtained by surface-treating a loosening improver for cereal processed foods according to claim 1 or 2 or a loosening improver for the processed cereals. For example, the cereal processed food of claim 3, wherein the amount of the loosening improver for the cereal processed food of claim 1 or 2 is: (A) hemicellulose relative to the cereal processed food. 0.01 to 20% by weight, (B) 0.001 to 5% by weight of lecithin, and 0.001 to 5% by weight of (C) stearyl sulphate.