JP6915534B2 - Unraveling improver for processed cereal foods - Google Patents

Description

The present invention relates to a loosening improvement agent for processed grain foods, and more particularly to a loosening improving agent for processed grain foods such as noodles and cooked rice, and a processed grain food having improved loosening property by using this improving agent.

Due to the diversification of foods in recent years, the needs for processed foods are increasing. In particular, cereal foods such as noodles and cooked rice have been processed and cooked in large quantities and sold at convenience stores and supermarkets, and have come to be eaten by many consumers.

In these distributed and marketed processed foods, the convenience of processing and the deterioration of quality over time are particularly problematic.

Processed cereal foods such as noodles and cooked rice generally contain starch, and during processing and cooking, starchy material flows out to the surface of the food and the foods are bound to each other. As a result, in the case of noodle products, it becomes difficult to subdivide the noodles into one serving or mix them with juice or sauce at the time of eating due to the adhesion between the noodles. In the case of instant noodles, the part where the noodles are bound is difficult to rehydrate. Also, in the case of cooked rice products, the whole may not be fried evenly with fried rice, and the rice balls may be crushed with a rice ball molding machine. These problems lead to a decrease in production efficiency and an increase in cost, and also result in the finished food being difficult to eat and not delicious.

Conventional methods for eliminating the binding property between foods and improving the loosening property include a method of mixing fats and oils or emulsified fats and oils (Patent Document 1) and a method of adding a sucrose fatty acid ester having a high HLB (Patent Document 2). ), A method of adding an organic acid (Patent Document 3), a method of using water-soluble hemicellulose (Patent Document 4), a method of using arabic gum, gati gum, and an emulsifier (Patent Document 5).

Japanese Unexamined Patent Publication No. 3-175940 Special Publication No. 60-8103 Japanese Unexamined Patent Publication No. 61-181350 Japanese Unexamined Patent Publication No. 6-121647 Japanese Unexamined Patent Publication No. 2011-177120

However, the techniques of Patent Documents 1 to 5 have a problem that a sufficient loosening effect cannot be obtained, and there is also a problem that the texture is deteriorated when the emulsifier is used alone as in Patent Document 2. Furthermore, depending on the material used, when the surface treatment was performed, the treatment liquid flowed down over time, leading to worsening of loosening.
Therefore, the present invention suppresses quality deterioration such as deterioration of unraveling property during storage as compared with the conventional case, and uses an unraveling improver for efficiently producing a delicious processed grain food and a processed grain food using the unraveling improver. The purpose was to provide.

In view of the above problems, the present inventors have conducted intensive studies and found that guar gum, carrageenan, locust bean gum, tamarind, tara gum, cassia gum, xanthan gum, and succinoglucan are used as water-soluble hemicellulose derived from beans and a viscosity modifier. , Pectin, carboxymethylcellulose, alginic acid and polysaccharides selected from the group of derivatives thereof are contained in one or more kinds, and the solution viscosity at the time of surface treatment or addition is 100 to 2000 mPa · s at 20 ° C. It has been found that the loosening property of processed grain foods can be improved by adding a loosening improver for processed grain foods, which is characterized by the above, and the present invention has been completed.

That is, the present invention
(1) A loosening improver for processed cereal foods, which contains the following (A) and (B), and has a solution viscosity of 100 to 2000 mPa at 20 ° C. when surface-treated or added to processed cereal foods. s, a loosening improver for processed cereal foods,
(A); Water-soluble hemicellulose derived from legumes,
(B); As a viscosity modifier, one or a polysaccharide selected from the group of guar gum, carrageenan, locust bean gum, tamarind, tara gum, cassia gum, xanthan gum, succinoglucan, pectin, carboxymethyl cellulose, alginic acid and derivatives thereof. 2 or more
(2) The loosening improver for processed cereal foods according to (1), wherein the water-soluble hemicellulose derived from beans is a water-soluble hemicellulose derived from soybeans or peas.
(3) The loosening improvement for processed cereal foods according to (1) or (2), wherein the viscosity modifier is one or more selected from the group of guar gum, locust bean gum, xanthan gum, pectin, and carboxymethyl cellulose. Agent,
(4) The loosening improver for processed cereal foods according to any one of (1) to (3), wherein the solution viscosity is 200 to 1000 mPa · s at 20 ° C.
(5) A processed cereal food product obtained by adding the loosening improving agent according to any one of (1) to (4) or surface-treating with the loosening improving agent.
Is.

INDUSTRIAL APPLICABILITY According to the present invention, the loosening property of processed grain foods such as noodles and cooked rice can be improved, and the binding of noodle strings and cooked rice can be remarkably suppressed. Further, the processed cereal food to which the loosening improving agent of the present invention is added maintains its loosening property even after being refrigerated for one day after preparation, and the binding between cooked rice and noodles is remarkably suppressed.

(Processed cereal food)
The processed cereal food of the present invention refers to a food obtained by primary processing or further secondary processing of a cereal food (rice, wheat, barley, Japanese millet, millet, etc.). Primary processed foods include rice, barley rice, awa mochi, dried noodles, raw noodles, pasta, etc. Secondary processed foods include re-cooked primary processed foods such as rice balls, sushi, pilaf, fried rice, and cooked foods. There are rice, mixed rice, soba, udon, Chinese noodles, pasta, plain noodles, instant noodles, etc.

These processed grain foods include final product type processed foods intended to be eaten on the spot, including those cooked at home, and semi-finished products that need to be cooked when eaten, at room temperature, refrigerated, and frozen. , Foods that are on the market by methods such as ice temperature are included.

(Unraveling improver)
The loosening improver is (A); water-soluble hemicellulose derived from beans, (B); as a viscosity modifier, guar gum, carrageenan, locust bean gum, tamarind, tara gum, cassia gum, xanthan gum, succinoglucan, pectin, carboxymethyl cellulose. Contains one or more polysaccharides selected from the group of alginic acid and derivatives thereof, and has a solution viscosity of 100 to 2000 mPa · s at 20 ° C. when surface-treated or added to processed grain foods. It is characterized by that.
The form of the loosening improver is not particularly limited. For example, a liquid or paste in which water-soluble hemicellulose derived from beans, a thickener, and other auxiliary agents are dissolved in water, a powder obtained by simply mixing these, or a granule obtained by further mixing the mixture. Is illustrated.
The unraveling improver for processed cereal foods of the present invention can impart good unraveling properties when used in the above-mentioned processed cereal foods.

(Water-soluble hemicellulose derived from beans)
The water-soluble hemicellulose derived from beans is obtained from soybeans, adzuki beans, peas and the like as raw materials, but from the viewpoint of solubility and industriality, soybeans or peas are preferable, and those derived from cotyledons are more preferable.
The water-soluble hemicellulose derived from beans can be obtained by a method of water extraction or hot water extraction from a raw material containing hemicellulose, a method of heat extraction under acid or alkaline conditions, a method of extraction by enzymatic decomposition, or the like.
A preferable example of a method for producing water-soluble hemicellulose derived from beans is as follows. The raw material of beans is decomposed by heating under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C. or higher and 130 ° C. or lower, more preferably 100 ° C. or higher and 130 ° C. or lower. After fractionating the water-soluble fraction by centrifugation or the like, it is dried as it is, or it is derived from beans by, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to remove hydrophobic substances or low molecular weight substances and drying. Water-soluble hemicellulose can be obtained.

(Viscosity regulator)
One or more selected from guar gum, carrageenan, locust bean gum, tamarind, tara gum, psyllium seed gum, cassia gum, xanthan gum, succinoglucan, pectin, carboxymethyl cellulose, alginic acid and derivatives thereof as the viscosity modifier of the present invention. Can be used in combination with the thickeners of. In particular, guar gum, locust bean gum, xanthan gum, pectin, and carboxymethyl cellulose are preferably used, and guar gum, locust bean gum, and xanthan gum are more preferable.

(Viscosity measurement method)
The method for measuring the viscosity in the present application is as follows. Prepare a solution to be added or surface-treated and adjust the temperature to 20 ° C. Place 200 g of solution in a 200 mL tall beaker and measure with a BM type viscometer.

The blending amount of the water-soluble hemicellulose derived from beans in the main loosening improver is preferably 0.01 to 20% by weight, more preferably 0.03 to 5% by weight, as the amount of the water-soluble hemicellulose added to the processed cereal food. Mix so that The amount of the viscosity modifier added to the loosening improver is preferably 0.001 to 30% by weight, more preferably 0.01 to 25% by weight, as the amount of the viscosity modifier added to the processed cereal food. To mix.
The viscosity of the solution to be added or surface-treated is preferably in the range of 100 to 2000 mPa · s, preferably in the range of 200 to 1000 mPa · s. If the viscosity of the surface-treated solution is too low, it tends to flow off the surface of the processed cereal food, and if it is too high, it becomes difficult to uniformly surface-treat the surface.
If the amount of the loosening agent added to the processed grain food is too small, it may not be possible to impart sufficient loosening property to the processed grain food, and if it is too large, the flavor of the processed grain food may be changed.

Since this loosening improver has a higher viscosity than a normal loosening agent, it may be difficult for the bubbles to disappear when foamed. When the foam is difficult to eliminate, it is preferable to use an antifoaming agent. Examples of the defoaming agent include silicon, various emulsifiers, and fats and oils.

The unraveling improver can be appropriately used in combination with other additives as long as it does not affect the effects of the present invention. Other additives include emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, stearoyl lactate, and polysorbate, oily substances such as general animal and vegetable fats and oils and fat-soluble vitamins such as tocopherol, and monosaccharides such as glucose and fructose. Monosaccharides such as sugar, maltose, fructose, raffinose, maltotriose, trehalous, stachiose, maltotetraose, and sugar alcohols, dextrin, cloth seaweed, gelatin, whey and other albumins, sodium caseinate, soluble collagen, egg white, egg yolk Examples include protein substances such as fructose protein, salts such as calcium fortifiers, and pH adjusters such as sodium acetate. Further, polysaccharides such as various starches such as agar, farceleran, pullulan, gellan gum, hyaluronic acid, cyclodextrin, chitosan, and modified starch, and hydrolysates of these polysaccharides can also be used.

This unraveling improver is distributed and sold not only in powder form, but also in emulsified or suspended state with fats and oils, as a solution of water, saline solution, etc., and in the state of being added to an organic acid solution such as acetic acid. can do.

The method of surface-treating the loosening improver on processed cereal foods is not particularly limited, but there are the following methods.
(1) When making processed cooked rice, the rice is cooked by adding a loosening improver to the rice. In addition, the cooked rice is further processed. (2) Boil the noodles or pasta by adding the unraveling improver in advance to the water or boiling water used to boil the noodles or pasta. (3) Surface treatment is performed by entwining an aqueous solution of this loosening improver with cooked rice, cooked rice, boiled noodles or pasta. (4) Spray the aqueous solution of the unraveling improver on cooked rice, boiled noodles or pasta. (5) The loosening improver is dissolved in the seasoning liquid in advance and sprinkled on pasta, noodles or cooked rice for surface treatment. (6) This loosening improver is mixed with powdered seasoning and sprinkled on cooked rice, pasta, and noodles for surface treatment. Etc. can be exemplified. These methods are selected according to individual food characteristics such as production line and sales form.

Processed cereal foods such as noodles and cooked rice obtained by adding or surface-treating the unraveling improver to processed cereal foods have good unraveling properties. Therefore, the processed cereal food product obtained by the present invention is very easy to eat and can be felt delicious. Further, for example, the loosening property is maintained even after refrigerating for 1 day after preparation, and the binding between cooked rice and noodles is remarkably suppressed.
Further, by imparting good looseness, it has excellent processing suitability such as easy mixing and resistance to crushing in the production of processed cereal foods.

Hereinafter, the present invention will be further described with reference to examples, but the present invention is not limited by these examples. In addition, the part and% in the example both mean the weight standard.

In the examples shown below, as the water-soluble hemicellulose derived from beans, water-soluble soybean hemicellulose derived from soybean, which is commercially available as "Soyafaibu S" (manufactured by Fuji Oil Co., Ltd.), was used.

(Examination of Surface Treatment Solution Viscosity) (Examples 1 to 4, Comparative Examples 1 to 4)
Based on the formulation shown in Table 1, water-soluble soybean hemicellulose and guar gum (SUPERGEL CSA: manufactured by Sansho Co., Ltd.) were added to water and then dissolved by heating to prepare loosening improvers A to H.
The looseness of the noodles was evaluated for each.
First, 600 g of strong flour, 400 g of buckwheat flour, 10 g of salt, and 300 g of water were mixed, kneaded with a mixer for 15 minutes, rolled and cut out according to a conventional method (cut teeth # 22 squares, noodle line thickness 1.3 mm). The noodles were boiled in boiling water for 3 minutes and washed with running water for 30 seconds to obtain boiled noodles. Next, 6 g of each loosening improver was uniformly sprayed per 200 g of boiled noodles, filled in a container, sealed, and the loosening property after refrigerating for 1 day was evaluated by 10 panelists. Each panelist was evaluated on a scale of 1 to 5 based on the criteria in Table 2, and the average score was used as the looseness evaluation. If the average score was 4 points or more, it was judged that the looseness was good. In addition, when surface treatment was performed, those that could be easily and uniformly treated were marked with ◯, and those that were difficult to be treated uniformly were marked with x. The above evaluation results are shown in Table 1.

(Table 1) Formulation table (%) and loosening property evaluation result

(Table 2) Unraveling evaluation criteria

As the viscosity increased with the addition of guar gum, the looseness improved dramatically. However, if the viscosity is too high, it becomes difficult to uniformly surface-treat the noodles, and the workability is lowered. Even if only guar gum was dissolved and surface-treated, the noodles could not be loosened.

(Type of thickener) (Examples 5 to 8)
Next, surface treatment was performed using various thickeners. Based on the formulation shown in Table 3, water-soluble soybean hemicellulose and various thickeners were added to water and then heat-dissolved to prepare loosening improvers IL. "Bistop D-2050" for locust bean gum (manufactured by Saneigen FFI Co., Ltd.), "San Ace" for xanthan gum (manufactured by Saneigen FFI Co., Ltd.), and cellogen F for carboxymethyl cellulose. -SB (manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) and GENU pectin type YM-150-LJ (manufactured by Sansho Co., Ltd.) were used for pectin. The looseness was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 3.

(Table 3) Formulation table (%) and loosening property evaluation result

From the results of Examples 5 to 8, it was confirmed that the loosening property of the noodles was improved even when locust bean gum, xanthan gum, carboxymethyl cellulose or pectin was used as a thickener other than guar gum.

(Evaluation of looseness of instant noodles) (Example 9, Comparative Example 5)
Mix 600 g of semi-strong flour, 67 g of starch, 10 g of salt, 1 g of sodium carbonate, 1 g of potassium carbonate, and 230 g of water, knead with a mixer for 15 minutes, and roll and cut out (cut teeth # 22, noodle line thickness 1.7 mm) according to the conventional method. The noodles obtained by the treatment were steamed to make 80 g of each ball to prepare Chinese noodles.
Next, according to the formulation shown in Table 5, the loosening improver D was added at a weight of 5% to the noodle weight, entwined well with the noodles, and then dried at 80 ° C. for 1 hour to prepare instant noodles. 400 g of boiling water was added to one of the obtained instant noodles and the noodles were rehydrated for 8 minutes, and the looseness was evaluated on a scale of ◯: loosening, Δ: difficult to loosen, and ×: not loosening. Table 4 shows the evaluation results of looseness.

(Table 4) Formulation table (part) and loosening property evaluation results

As shown in the results of Table 4, the instant noodles to which the main loosening improving agent of Example 9 was added had good loosening property after reconstitution with hot water.

(Evaluation of unraveling property of cooked rice) (Example 10, Comparative Example 6)
After 500 g of Koshihikari was well watered and soaked for 1 hour, the rice was cooked using a household rice cooker by adding water so that the total amount of water added was 600 g. Comparative Example 6 was prepared in which 25 g of water was added to cooked rice, mixed until uniform, and allowed to cool to room temperature. Of Comparative Example 6, those obtained by performing the same treatment except that the loosening improver solution D was added to the cooked rice was designated as Example 10. Compared with Comparative Example 6, the rice of Example 10 had significantly improved looseness.

Claims (2)

A loosening improver for processed cereal foods, which contains the following (A) and (B), and has a solution viscosity of 200 to 1000 mPa · s at 20 ° C. when surface-treated or added to processed cereal foods. The ratio of (A) to (B) is (A): (B) = 10: 0.3 to 10: 0.6 . Except for the mode of the loosening improver obtained by emulsifying a mixture containing hemicellulose).
(A); Water-soluble hemicellulose derived from soybeans or peas,
(B); Guar gum as a viscosity modifier. A processed cereal food product to which the loosening improving agent according to claim 1 is added or surface-treated with the loosening improving agent.