JP2021185809A - Oil-in-water type emulsion for kneading cereal food or for cooked rice, and cereal food - Google Patents

Abstract

To provide an oil-in-water type emulsion for kneading cereal food or for cooked rice that can satisfactorily improve workability during mixing in cereal food, texture of cereal food and cooked rice, storage stability, heating resistance, freezing resistance, etc.SOLUTION: Provided is an oil-in-water type emulsion for kneading cereal food or for cooked rice, containing vegetable protein, and in which the viscosity at 20°C is set at less than 800 mPa-s.SELECTED DRAWING: None

Description

The present invention relates to an oil-in-water emulsion for kneading cereal foods or cooked rice, and cereal foods containing the same.

In recent years, with the increase in double-income households and small-group households, the distribution volume of refrigerated or frozen cereal foods or rice foods has increased, and due to the promotion of food loss reduction, cereal foods or rice rice even under refrigerated or frozen storage for a long period of time. It is required to maintain the appearance and deliciousness of food. However, refrigerating or freezing cereal foods or cooked rice foods has problems such as deterioration of appearance and texture. As a technique for reforming cereal foods, conventionally, in the process of mixing the main raw materials of cereal foods (noodles, dumplings, Chinese steamed buns, etc.) with water, oil-in-water emulsion is added and kneaded to produce cereal foods. It is being reformed. For example, Patent Document 1 describes a method for producing an oil-in-water emulsion that does not adhere to noodles and can shorten the boiling time by using an emulsifier containing partially hydrolyzed soybean protein and water-soluble hemicellulose. .. Patent Document 2 describes the freezing resistance of noodles and dumplings using a food material having a pH of 4 to 8 in which a W / O type emulsion containing an alkaline aqueous solution is uniformly dispersed in an aqueous solution containing glucomannan. How to improve is described.

Further, a cooked rice improving agent added at the time of cooking rice is known in order to improve the loosening of cooked rice products (Patent Document 3). An additive for cooked rice containing plant sterol as an active ingredient, which retains the flavor and workability of cooked rice even after refrigerated or frozen storage, is known (Patent Document 4).

On the other hand, the applicant has proposed an oil-in-water emulsion for polishing applied to the surface of baked foods such as bread as a technique related to the oil-in-water emulsion (Patent Documents 5 and 6).

Japanese Unexamined Patent Publication No. 3-58758 Japanese Unexamined Patent Publication No. 2003-235474 Japanese Unexamined Patent Publication No. 2001-78689 Japanese Unexamined Patent Publication No. 2003-310183 Japanese Unexamined Patent Publication No. 2017-021240 Japanese Unexamined Patent Publication No. 2006-337988

However, since the oil-in-water emulsion of Patent Document 1 has a high viscosity, the reforming effects such as workability, texture, storage stability, heat resistance, and refrigeration / freezing resistance at the time of mixing in cereal foods are not sufficient. rice field. Patent Document 2 also has a problem that the manufacturing process is complicated in addition to the above-mentioned problem. Further, even in the cooked rice improving agents of Patent Documents 3 and 4, the reforming effects such as texture, storage stability, heat resistance, and refrigeration / freezing resistance of cooked rice were not sufficient.

On the other hand, the oil-in-water emulsions of Patent Documents 5 and 6 are applied to the surface for polishing baked foods, and are kneaded into the main raw material of cereal foods or added to cooked rice. The effect of this has not been examined.

The present invention has been made in view of the above circumstances, and can satisfactorily improve workability, texture, storage stability, heat resistance, refrigeration / freezing resistance, etc. when mixing cereal foods. It is an object to provide an oil-in-water emulsion and a cereal food for kneading a cereal food or for cooked rice.

In order to solve the above problems, the present invention is an oil-in-water emulsion for kneading cereal foods.
It contains a vegetable protein and is characterized by having a viscosity at 20 ° C. of less than 800 mPa · s.

The present invention is an oil-in-water emulsion for cooked rice.
It contains a vegetable protein and is characterized by having a viscosity at 20 ° C. of less than 800 mPa · s.

The cereal food product of the present invention is characterized by containing the above-mentioned oil-in-water emulsion.

The oil-in-water emulsion of the present invention has good workability when mixed in cereal foods, appearance, texture, storage stability, heating (range-up) resistance, steamer resistance, refrigeration / freezing resistance, etc. of cereal foods and cooked rice. Can be improved. Further, the cereal food product of the present invention is excellent in appearance, texture, storage stability, heat resistance, and refrigeration / freezing resistance.

Hereinafter, an embodiment of the oil-in-water emulsion of the present invention will be described.

The oil-in-water emulsion of the present invention is for kneading cereal foods or cooked rice.

The cereal food is, for example, a food obtained through a step of adding water to flour or flour other than wheat flour, starch, and other raw materials and mixing them, and is not particularly limited. For example, noodles such as udon, Chinese noodles, soba, somen, hiyamugi, beefun, spring rain, pasta, rice flour noodles, noodle skins such as dumplings, wantan, shumai, spring rolls, rice cakes, dumplings, shiratama, daifuku, chimaki, senbei, Processed rice products such as hail, Chinese noodles, octopus, bread, table rolls, sweet buns, cooked bread, French bread, live red, whole grain bread, denish, croissant, stolen, paneltone, kuglov, brioche, pizza and other breads, sponge cake , Butter cakes, pound cakes, hot cakes, donuts, biscuits, cookies, busses, waffles, pies, snacks and the like can be exemplified. The oil-in-water emulsion of the present invention can be added to a raw material such as flour and kneaded into a dough for use.

In the case of cooked rice, the oil-in-water emulsion of the present invention is added and used when cooking rice, and can be added when cooking rice balls, sushi, pilaf, fried rice, paella and the like. ..

The oil-in-water emulsion of the present invention contains fats and oils, water and vegetable proteins.

Any edible oil or fat is used as the oil or fat contained in the oil-in-water emulsion. For example, palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, olive oil, sesame oil, shea butter, monkey fat, cacao butter, pork fat (lard). , Beef oil, milk fat, fractionated oils thereof, and various oils and fats such as their processed oils (one or more of curing and ester exchange reactions), one or more of which is an oil-in-water type. It is contained in emulsion. Liquid fats and oils are suitable as the fats and oils contained in the oil-in-water emulsion.

Liquid fats and oils are liquid at 20 ° C., for example, rapeseed oil, soybean oil, corn oil, safflower oil, rice oil, rice bran oil, cottonseed oil, sunflower oil, high oleic sunflower oil, peanut oil, sesame oil. , Liquid vegetable fats and oils such as super olein obtained by separating olive oil and palm oil, and separated soft parts of animal fats and oils such as milk fat, beef fat, pig oil and fish oil. Further, these liquid fats and oils may be wintered to remove solid fats and waxes.

The blending ratio of the liquid fat and oil in the oil-in-water emulsion is not particularly limited, but is preferably, for example, 5 to 35% by mass, more preferably 10 to 30% by mass, and 15 to 25% by mass. It is more preferable to have. When the blending ratio of the liquid fat is in this range, the viscosity is preferable, so that the workability at the time of mixing in the cereal food, the texture of the cereal food and cooked rice, the storage stability, the heat resistance, and the refrigeration / freezing resistance should be improved. Can be done.

The mixing ratio of water in the oil-in-water emulsion is not particularly limited, but is preferably 58 to 93% by mass, more preferably 65 to 75% by mass, for example. When the mixing ratio of water is in this range, the viscosity is preferable, so that it is possible to improve the workability at the time of mixing in cereal foods, the texture of cereal foods and cooked rice, storage stability, heat resistance, and refrigeration / freezing resistance. can.

As the vegetable protein, for example, one or more of bean-derived protein, seed-derived protein, and grain-derived protein can be exemplified, and among them, bean-derived protein is preferable.

Bean-derived proteins include, for example, soybean protein, soybean isolated protein, pea protein, sora bean protein, green bean protein, green bean protein, hira bean (lens bean) protein, chick bean protein, rupin bean protein, peanut protein, sage protein, etc. Can be exemplified. Among them, the bean-derived protein is preferably at least one of soybean-isolated protein, pea protein, and broad bean protein, and is particularly preferably soybean-isolated protein. Further, for example, in the case of soybean-separated protein, the one obtained by partially hydrolyzing the acid-precipitated soybean protein with an enzyme, solubilizing it, neutralizing it, and then spray-drying it can be exemplified.

The seed-derived protein can be exemplified by a protein derived from, for example, sesame, canola, coconut, olive, sunflower, peanut, beet, cotton, almond and the like.

As the cereal-derived protein, for example, proteins derived from corn, buckwheat, wheat, embuck, rice and the like can be exemplified.

The blending amount of the vegetable protein in the oil-in-water emulsion is preferably, for example, 2 to 11% by mass, more preferably 5 to 8% by mass. By containing vegetable protein, the oil-in-water emulsion reliably improves the workability at the time of mixing in cereal foods, the texture of cereal foods and cooked rice, storage stability, heat resistance, and refrigeration / freezing resistance. Can be done.

Further, the oil-in-water emulsion has a viscosity at 20 ° C. of less than 800 mPa · s, preferably 5 mPa · s to 750 mPa · s, and more preferably 10 mPa · s to 650 mPa · s. When the viscosity is less than 800 mPa · s, the workability at the time of mixing in cereal foods, the appearance, texture, storage stability, heat resistance, and refrigeration / freezing resistance of cereal foods and cooked rice can be surely improved. The viscosity can be set in the above range by adjusting the mixing ratio of the materials of the oil-in-water emulsion. Further, the viscosity of the oil-in-water emulsion can be measured by a conventionally known method.

The oil-in-water emulsion preferably contains an alkaline agent. As the alkaline agent, for example, one or more of sodium carbonate, sodium hydrogen carbonate, disodium hydrogen phosphate, sodium citrate, sodium polyphosphate, sodium dihydrogen pyrophosphate and the like can be exemplified. Of these, sodium carbonate, sodium hydrogen carbonate, and disodium hydrogen phosphate are preferable, and sodium carbonate is more preferable. By adding an alkaline agent to the oil-in-water emulsion, it is possible to shorten the boiling time of cereal foods and surely improve the texture of cereal foods and cooked rice.

The content of the alkaline agent in the oil-in-water emulsion is not particularly limited, and can be appropriately adjusted in consideration of, for example, the pH of the oil-in-water emulsion. Although it depends on the type of alkaline substance, as a tentative guideline for the mixing ratio of the alkaline agent in the oil-in-water emulsion, for example, the range of 0.05 to 5.00% by mass with respect to the emulsion is exemplified. be able to.

The oil-in-water emulsion preferably contains a thickening polysaccharide, for example, LM pectin, HM pectin, purulan, guar gum, guar gum decomposition product, xanthan gum, arabic gum, gati gum, native gellan gum, deacylated gellan gum, locust bean. Gum, tara gum, galactomannan, glucomannan, konjak mannan, curdran, carrageenan, karaya gum, cassia gum, tamarind seed gum, tragant gum, phenuglique gum, psyllium seed gum, succinoglycan, lambzan gum, alginic acid, sodium alginate, PGA (propylene alginate) Glucomannan), soybean polysaccharide, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, agar, gelatin, fucoidan, porphyran, laminaran and the like can be exemplified. By blending the thickening polysaccharide in the oil-in-water emulsion, the viscosity can be easily adjusted within the above range, so that the workability at the time of mixing in cereal foods, the texture of cereal foods and cooked rice, and storage stability It is possible to surely improve the property, heat resistance, and refrigeration / freezing resistance. From such a viewpoint, the content of the thickening polysaccharide in the oil-in-water emulsion is preferably, for example, 0.001 to 2.0% by mass, preferably 0.005 to 1.0% by mass. It is more preferably 0.01 to 0.5% by mass, and particularly preferably 0.02 to 0.2% by mass.

The oil-in-water emulsion preferably contains an emulsifier. Specifically, the emulsifier may be either an oil-soluble emulsifier or a water-soluble emulsifier, and for example, monoglyceride, glycerin organic acid fatty acid ester, polyglycerin ester (polyglycerin fatty acid ester, polyglycerin condensed lysinoreic acid ester), Solbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin (soy lecithin, egg yolk lecithin, sunflower lecithin), enzymatically decomposed lecithin (soy lysolecithin, egg yolk lysolecithin), saponin, stearoyl lactate calcium, Stearoyl sodium lactate, processed starch (etherified carboxymethyl starch, hydroxypropyl starch, esterified phosphate starch, octenyl succinate fatty acid sodium, acetate starch, wet heat treated starch, acid treated starch, crosslinked starch, α One or more of chemical-treated fatty acids, indigestible fatty acids, etc.), sphingolipids, plant sterols, bile powder, tomato glycolipids, and the like can be exemplified.

Examples of oil-soluble emulsifiers include monoglyceride, glycerin organic acid fatty acid ester, polyglycerin ester (polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester), propylene glycol fatty acid ester, lecithin (soy lecithin, egg yolk lecithin), and sucrose fatty acid ester. Examples include sorbitan fatty acid esters, and it is particularly preferable to use one or more of monoglyceride, glycerin organic acid fatty acid ester, and lecithin.

Examples of the water-soluble emulsifier include glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, enzymatically decomposed lecithin (soy lysolecithin, egg yolk lysolecithin), saponin, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and stearoyl lactate calcium. Examples thereof include stearoyl sodium lactate, and it is particularly preferable to use one or two of polyglycerin fatty acid ester and sucrose fatty acid ester.

As the emulsifier, it is preferable to use an oil-soluble emulsifier and a water-soluble emulsifier in combination.

The content of the emulsifier in the oil-in-water emulsion is, for example, preferably 0.01 to 4.0% by mass, more preferably 0.05 to 2.0% by mass, and 0.1 to 0.1. It is more preferably 1.0% by mass, and particularly preferably 0.2 to 0.8% by mass. By containing an emulsifier, the oil-in-water emulsion can further improve the workability at the time of mixing in cereal foods, the appearance, texture, storage stability, heat resistance, and refrigeration / freezing resistance of cereal foods and cooked rice. can.

The oil-in-water emulsion preferably has a median diameter of 0.2 to 2.0 μm, more preferably 0.3 to 1.5 μm, and 0.5 to 1.0 μm. Is more preferable, and 0.7 to 0.9 μm is particularly preferable. When the median diameter of the oil droplet is in this range, the viscosity can be easily adjusted to the above range, so that the workability at the time of mixing in cereal foods, the texture of cereal foods and cooked rice, storage stability, and heat resistance , Refrigeration / freezing resistance can be reliably improved.

Further, the oil-in-water emulsion may contain various materials such as amino acids, flavor oils, yeast extracts, and sugars other than thickening polysaccharides.

As sugar, one of monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sugar, malt sugar, trehalose, etc.), oligosaccharides, sugar alcohols, starch, starch decomposition products, and polysaccharides. Alternatively, two or more types can be exemplified.

The cereal food product of the present invention contains the oil-in-water emulsion of the present invention described above. Various cereal foods can be obtained from the dough obtained by adding the oil-in-water emulsion of the present invention in the step of adding water to flour or flour other than wheat flour, starch, and other raw materials and kneading.

Grain foods include, for example, noodles such as udon, Chinese noodles, buckwheat, somen, hiyamugi, beefun, spring rain, pasta, rice flour noodles, noodle skins such as dumplings, wantan, shumai, and spring rolls, rice cakes, dumplings, shiratama, and daifuku. Processed rice products such as chimaki, senbei, and hail, Chinese buns, takoyaki, bread, table rolls, cake bread, cooked bread, French bread, live red, whole grain bread, denish, croissant, stolen, panelone, kugurov, brioche, pizza, etc. Examples include confectioneries such as sponge cakes, butter cakes, pound cakes, hot cakes, donuts, biscuits, cookies, busses, waffles, pies, snacks, rice balls, sushi, pilafs, fried rice, paella and the like.

When the cereal food of the present invention is heated, the method is not particularly limited, and a known method (for example, microwave oven heating, oven heating, superheated steam heating, boil heating, steam heating, baking heating, retort heating, etc.) or a known method thereof is used. It can be done in a similar way. The heating temperature is adjusted according to the heating method, heating time, etc., but is usually 40 to 120 ° C, preferably 60 to 90 ° C. The heating time is adjusted according to the heating method, heating temperature, etc., but is usually 5 seconds to 60 minutes.

Moreover, the cereal food of the present invention may be a refrigerated / frozen food. The method of freezing cereal foods is not particularly limited, and a known method or a method similar thereto may be used. The freezing temperature is usually −15 ° C. or lower, preferably −18 ° C. or lower. The method of thawing the frozen cereal food is not particularly limited, and a known method (for example, microwave oven heating, oven heating, superheated steam heating, natural thawing, etc.) or a method similar thereto can be used.

The method for producing an oil-in-water emulsion of the present invention is not particularly limited, but the following steps:
It can include (1) a pre-emulsification step of mixing vegetable protein, fat and oil, and water to obtain an emulsion; and (2) a homogenization step of the emulsion.

In the pre-emulsification step, vegetable protein, fat and oil, and water are mixed to obtain an emulsion. Specifically, for example, vegetable protein is gradually added to water to disperse it uniformly, heated to about 60 to 75 ° C., then oil and fat are added and stirred with a homomixer or the like to obtain an emulsion. be able to. Although various additives and materials can be added to the aqueous phase and the oil phase before the pre-emulsification, it is preferable to add the alkaline agent after the pre-emulsification step. Further, the temperature of the fat and oil when emulsifying the fat and oil and the vegetable protein dispersion / solution is preferably in the temperature range of 20 ° C to 70 ° C, more preferably in the temperature range of 40 ° C to 70 ° C.

The method of homogenization in the homogenization step is not specifically limited, and for example, a method of refining the emulsion with a homogenizer or the like and then cooling the emulsion can be exemplified.

The oil-in-water emulsion and cereal foods of the present invention are not limited to the above embodiments.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples.

<1> Preparation of oil-in-water emulsion The oil-in-water emulsion containing oil, water, and vegetable protein was prepared according to the formulations shown in Tables 1 to 3.

Specifically, when an oil-soluble emulsifier and flavor oil were blended, the oil-soluble emulsifier and flavor oil were added to the fat and oil to prepare an oil phase.
(Transesterified oil 1)
After mixing 58% by mass of palm kernel oil and 42% by mass of palm oil and heating to 110 ° C. and sufficiently dehydrating, 0.08% by mass of sodium methylate as a chemical catalyst was added to the amount of fat and oil, and the pressure was reduced. The transesterification reaction was carried out while stirring at 100 ° C. for 0.5 hours. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain transesterified fat 1. The transesterified oil / fat 1 exhibits a solid state at 20 ° C.
(Transesterified oil and fat 2)
The transesterified soft portion (iodine value 56) was subjected to a transesterification reaction or the like according to the method for producing the transesterified oil / fat 1, to obtain a transesterified oil / fat 2. The transesterified oil / fat 2 exhibits a solid state at 20 ° C.

On the other hand, when a water-soluble emulsifier, a thickening polysaccharide, and a yeast extract were blended, a water-soluble emulsifier, a vegetable protein, a thickening polysaccharide, and a yeast extract were added to water to prepare an aqueous phase.

The water phase and oil phase are heated to 65 ° C., the oil phase is added to the water phase, stirred and emulsified, then homogenized with a high-pressure homogenizer to adjust the median diameter to 0.5 μm or more, cooled, and oil in water. A mold emulsion was obtained. The balance was water and the whole was 100 parts by mass. When an alkaline agent was added, the oil phase was added to the aqueous phase, and the mixture was stirred and emulsified before the addition.

<2> Viscosity measurement The viscosity of the oil-in-water emulsion was measured using a B-type viscometer (manufactured by Tokyo Keiki) at 5 ° C and 20 ° C, 20 rpm, and 30 seconds. However, when the viscosity is less than 500 mPa · s, No. 1 rotor, 500 mPa · s or more and less than 1000, No. 2 rotors, No. when 1000 mPa · s or more. 3 rotors were used.

<3> Evaluation method Examples of production of udon noodles, dumpling skins, Chinese steamed bun skins, and cooked rice to which an oil-in-water emulsion is added are shown below.
(1) Production Example 1 500 g of well-mixed strong flour and 500 g of soft flour were placed in a udon bowl, and 450 g of salt solution (420 g of water, 30 g of salt) was gradually added while stirring with a mixer. When the oil-in-water emulsion was added, 20 g of the oil-in-water emulsion was added to the saline solution, and when the vegetable protein was added (Comparative Example 1), 20 g of the vegetable protein was mixed well with the strong flour and the weak flour. After mixing until the hardness was appropriate, they were put together in a refrigerator overnight, molded and made into noodles, and boiled in boiling water until the hardness was appropriate to obtain udon noodles.
(2) Production Example 2 700 g of well-mixed strong flour and 300 g of soft flour were placed in a dumpling bowl, and 420 g of salt solution (400 g of water, 20 g of salt) was gradually added while stirring with a mixer. When the oil-in-water emulsion was added, 50 g of the oil-in-water emulsion was added to the saline solution, and when the vegetable protein (Comparative Example 1) was added, 50 g of the vegetable protein was mixed well with the strong flour and the weak flour. After mixing until the hardness was appropriate, they were put together and left to stand at room temperature for 30 minutes, molded and wrapped to obtain raw dumplings. For grilled dumplings, put oil in a well-heated frying pan and let it blend well. Place the above-mentioned raw dumplings in a frying pan and heat them over medium heat until they are lightly browned. It was closed and steamed until it was dry, and when it was dry, the lid was opened and it was browned until it became golden brown. The water dumplings were obtained by boiling the above-mentioned raw dumplings in boiling water until the dough became translucent.
(3) Production Example 3 In a Chinese steamed bun bowl, first put 20 g of yeast dissolved in 200 g of water, then add 300 g of well-mixed strong flour, 700 g of soft flour and 10 g of baking powder, and finally add 80 g of white sugar and 5 g of salt. The solution was added to 310 g of water and stirred with a mixer. When adding oil-in-water emulsion, 60 g of oil-in-water emulsion is added to water in which fine white sugar or salt is dissolved, and when vegetable protein (Comparative Example 1) is added, vegetable powder is added to strong flour, soft flour, and baking powder. 60 g of protein was mixed well and charged. After mixing until it had an appropriate hardness, it was divided, molded and wrapped, and then aged at 35 ° C. and 75% humidity for 40 minutes, and then steamed in a steamer at 90 ° C. for 15 minutes to obtain Chinese steamed buns.
(4) Production Example 4 Cooked rice 450 g of unwashed rice, 720 g of water, 4.5 g of oil-in-water emulsion or 4.5 g of vegetable protein are added to a cooked rice cooker of 3 cups of cooked rice, mixed well and allowed to absorb water for 30 minutes, and then a rice cooker. Rice was cooked at the restaurant and rice was obtained.
The cereal foods obtained in Production Examples 1 to 3 and the cooked rice obtained in Production Examples 4 were evaluated for the following items.
The following sensory evaluation was performed after selection of the panels shown below and discussions between the panels.
Twelve people who were judged to be suitable in each of the five tastes (sweetness, acidity, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test. Panels (5 men and 7 women in their 20s and 40s) were selected.
Next, before conducting the sensory evaluation, discussions were held in advance for the entire panel, and each panel was given a common understanding of the characteristics of each evaluation item. In addition, in order to eliminate the bias of the panel in the sensory evaluation and improve the accuracy of the evaluation, the test plot number and contents of the sample were presented at random without notifying the panel.
The scores for the sensory evaluation were rounded off from the average of the scores evaluated by the panel of 12 people on a scale of 0 to 3 according to the following criteria.

<Evaluation of udon>
・ Cohesion of dough The cohesiveness of the dough after kneading in a bowl was evaluated according to the following criteria.
3 points: Very well organized and in one lump.
2 points: Well organized, it is a large block of 2-3.
1 point: It is not well organized and there are many small lumps.
0 point: Very uncoordinated, small lumps and powder.
・ Boil time The boiling time of raw noodles was evaluated according to the following criteria.
3 points: less than 7 minutes 30 seconds 2 points: 7 minutes 30 seconds or more and less than 10 minutes 1 point: 10 minutes or more and less than 12 minutes 0 points: 12 minutes or more ・ Edge of noodles Cut the boiled noodles and observe the cross section. The standing of the edge (corner) was evaluated according to the following criteria. The better the edge stands, the better the throat.
3 points: The edges stand very well and are almost right angles.
2 points: The edge stands well and is close to a right angle.
1 point: The edge is not sharp and rounded.
Point 0: The edge is very poor and the cross section is circular.
・ Texture The texture of the boiled noodles was evaluated according to the following criteria.
3 points: Very crisp and crisp, smooth, chewy, pre-prepared and very chewy.
2 points: Good throat and crispness, smooth, chewy, pre-prepared and chewy.
1 point: It has a bad throat and crispness, and has a slippery feeling, a chewy feeling, a pre-prepared feeling, and a weak stiffness.
0 points: Very poor throat and crispness, smoothness, chewyness, pre-preparation, and very weak stiffness.
・ Unraveling The unraveling condition of the noodles when the noodles were boiled and stored at 5 ° C for 4 days was reheated, put in soup and lightly mixed with chopsticks was evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad / Range-up resistance Noodles that have been boiled and stored at 5 ° C for 4 days are heated in a microwave oven (600W) and have an appearance (whitening). , Browning), hardening, and texture were evaluated according to the following criteria. The appearance referred to here is a confirmation of whether or not the color has changed to white or brown, and the evaluation score is higher as the color does not change.
3 points: The appearance and texture are very good, and it is not cured at all.
2 points: The appearance and texture are good, and it is hardly cured.
1 point: The appearance and texture are poor and it is hardened.
0 points: The appearance and texture are very poor, and the hardening is intense.
-Freezing resistance The appearance (frozen burn), loosening, edge, and texture of noodles stored at -20 ° C for 30 days after boiling in boiling water for 60 seconds were evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad ・ Overall evaluation of udon ◎: Total score of udon is 20 or more ○: Total score of udon is 15-19
Δ: The total score of udon is 11-14
×: The total score of udon is 10 or less or 0 is 1 or more.

<Evaluation of dumplings>
・ Cohesion of dough The cohesiveness of the dough after kneading in a bowl was evaluated according to the following criteria.
3 points: Very well organized and in one lump.
2 points: Well organized, it is a large block of 2-3.
1 point: It is not well organized and there are many small lumps.
0 point: Very uncoordinated, small lumps and powder.
・ Kneading time 3 points: less than 1 minute 30 seconds 2 points: 1 minute 30 seconds or more and less than 2 minutes 30 seconds 1 point: 2 minutes 30 seconds or more and less than 3 minutes 30 seconds 0 points: 3 minutes 30 seconds or more ・ Workability Rollability and wrapping property were evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad / peelability The peelability of raw dumplings from the bat and the peelability of baked dumplings after firing were evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad texture Grilled dumplings (crisp, soft, crispy, smooth, chewy, juicy, gravy), water The texture of dumplings (crisp, soft, plump, slippery, smooth, chewy, juicy, gravy) was evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad ・ Boil time of water dumplings The boiling time of water dumplings was evaluated according to the following criteria.
3 points: less than 1 minute 2 points: 1 minute or more and less than 1 minute 30 seconds 1 point: 1 minute 30 seconds or more and less than 2 minutes 0 points: 2 minutes or more ・ Freezing resistance Grilled dumplings with raw dumplings stored at -20 ° C for 30 days The appearance (frozen burn) when the dumplings were made, the peelability of the grilled dumplings after baking, the peelability of the dumplings from the bat, and the texture were evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad ・ Overall evaluation of dumplings ◎: Total score of dumplings is 21 or more ○: Total score of dumplings is 16 to 20
△: The total score of dumplings is 12 to 15
×: The total score of dumplings is 11 or less or 1 or more 0

<Evaluation of Chinese steamed bun>
-Appearance after steaming The skin tension of the epidermis immediately after steaming was evaluated according to the following criteria.
3 points: Very good skin, smooth and dome-shaped 2 points: Good skin, dome-shaped 1 point: Poor skin, with some craters 0 Point: The skin was very poor, and many craters were generated. ・ Swelling The swelling immediately after steaming was evaluated according to the following criteria.
3 points: The bulge is very good and fluffy 2 points: The bulge is good and fluffy 1 point: The bulge is bad and the texture of the fabric is fine 0 points: The bulge is very bad and the texture of the fabric is quite Finely crushed and texture The texture of Chinese steamed buns after steaming was evaluated according to the following criteria.
3 points: Crisp, soft, fluffy, chewy, chewy, and melt-in-the-mouth.
2 points: Crisp, soft, fluffy, chewy, chewy, and melty in the mouth.
1 point: crispness, softness, fluffy feeling, chewy feeling, chewy feeling, poor mouthfeel,
Strong adhesiveness and stickiness.
0 points: crispness, softness, fluffy feeling, chewy feeling, chewy feeling, very bad mouthfeel,
Very strong adhesiveness and stickiness.
-Steamer resistance The appearance (leathering, presence or absence of blisters) and texture of Chinese steamed buns stored at 5 ° C for 4 days after steaming at 70 ° C for 6 hours were evaluated according to the following criteria.
3 points: The skin is in very good condition and there is no blistering. The texture is very good.
2 points: The skin is in good condition and there is almost no blistering. The texture is good.
1 point: The skin is getting worse and blisters are occurring. The texture is bad.
0 points: The skin is very bad and there are many blisters. The texture is very bad.
-Range-up resistance The appearance, texture, tension and hardening of the dough after reheating the Chinese steamed buns stored at 5 ° C for 4 days in a microwave oven (600 W) were evaluated according to the following criteria. As for the appearance here, it was confirmed whether the white or brown color had changed, and the evaluation score was higher as the color did not change.
3 points: The appearance and texture are very good, and there is no tension or hardening of the dough.
2 points: The appearance and texture are good, and there is almost no tension or hardening of the dough.
1 point: The appearance and texture are poor, and the dough is stretched or hardened.
0 points: The appearance and texture are very poor, and the dough is very taut or hardened.
-Freezing resistance The appearance (skinning of the epidermis), swelling, and texture of Chinese steamed buns stored at -20 ° C for 30 days after steaming were evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad ・ Comprehensive evaluation of Chinese steamed buns ◎: Total score of Chinese steamed buns is 17 or more ○: Total score of Chinese steamed buns is 13 to 16
△: The total score of Chinese steamed buns is 9-12
×: The total score of Chinese steamed buns is 8 or less or 0 is 1 or more.

<Comprehensive evaluation of cereal foods as a whole>
・ The overall comprehensive evaluation was evaluated according to the following criteria.
◎ +: The total score of all evaluation items is 57 or more ◎: The total score of all evaluation items is 53 to 56
◯: The total score of all evaluation items is 48 to 52.
Δ: The total score of all evaluation items is 43 to 47.
×: The total score of all evaluation items is 42 or less, or one or more of the comprehensive evaluations of udon, dumplings, Chinese steamed buns, and cooked rice is ×

<Evaluation of cooked rice>
・ Adhesiveness The adhesion of rice to the kettle and rice scoop when the rice was stirred with a rice scoop immediately after cooking was evaluated according to the following criteria.
3 points: No adhesion at all 2 points: Almost no adhesion 1 point: Adhesion 0 points: Severe adhesion / loosening Rice immediately after cooking and rice stored at 5 ° C for 4 days after cooking were reheated in a microwave oven (600W). The later loosening of rice was evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad / texture The grain separation of rice immediately after cooking, suppression of adhesion, chewy feeling, and sweetness of rice were evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad ・ Range-up resistance Rice that has been stored at 5 ° C for 4 days after cooking is reheated in a microwave oven (600W) and looks and feels , Curing was evaluated according to the following criteria. As for the appearance here, it was confirmed whether the white or brown color had changed, and the evaluation score was higher as the color did not change.
3 points: The appearance and texture are very good, and it is not cured at all.
2 points: The appearance and texture are good, and it is hardly cured.
1 point: The appearance and texture are poor and it is hardened.
0 points: The appearance and texture are very poor, and the hardening is intense.
-Freezing resistance The appearance, loosening, and texture of rice stored at -20 ° C for 30 days after cooking was evaluated according to the following criteria.
3 points: Very good 2 points: Good 1 point: Bad 0 points: Very bad ・ Comprehensive evaluation of cooked rice ◎: Total score of cooked rice is 14 or more ○: Total score of cooked rice is 11 to 13
△: The total score of cooked rice is 8 to 10
×: The total score of cooked rice is 7 or less or 0 is 1 or more.

＜４＞結果
表１〜表３に示したように、植物性タンパク質を含有し、２０℃における粘度が８００ｍＰａ・ｓ未満である実施例１−２４は、穀類食品における混合時の作業性、穀類食品および米飯の外観、食感、保存安定性、加熱（レンジアップ）耐性、スチーマー耐性、冷蔵・冷凍耐性などが良好であった。

<4> Results As shown in Tables 1 to 3, Examples 1-24, which contain vegetable protein and have a viscosity of less than 800 mPa · s at 20 ° C., show workability during mixing in cereal foods and cereals. The appearance, texture, storage stability, heating (range-up) resistance, steamer resistance, refrigeration / freezing resistance, etc. of food and cooked rice were good.

In addition, Examples 8-24 containing at least one of an emulsifier, an alkaline agent, and a thickening polysaccharide show workability at the time of mixing in a cereal food, texture of the cereal food and cooked rice, storage stability, and heating (microwave oven). Up) Resistance, steamer resistance, refrigeration / freezing resistance, etc. were better.

On the other hand, Comparative Example 1 consisting of only vegetable protein was poorly evaluated in cereal foods and cooked rice. In addition, Comparative Examples 2 containing no vegetable protein and Comparative Examples 3 and 4 having high viscosities were also poorly evaluated in cereal foods and cooked rice.

Claims (9)

An oil-in-water emulsion for kneading cereal foods.
An oil-in-water emulsion containing a vegetable protein and having a viscosity at 20 ° C. of less than 800 mPa · s. An oil-in-water emulsion for cooked rice
An oil-in-water emulsion containing a vegetable protein and having a viscosity at 20 ° C. of less than 800 mPa · s. The oil-in-water emulsion according to claim 1 or 2, wherein the vegetable protein is a bean-derived protein. The oil-in-water emulsion according to claim 3, wherein the bean-derived protein is one or more of soybean-separated protein, pea protein, and broad bean protein. The oil-in-water emulsion according to any one of claims 1 to 4, which contains an alkaline agent. The oil-in-water emulsion according to any one of claims 1 to 5, which contains a thickening polysaccharide. The oil-in-water emulsion according to any one of claims 1 to 6, which comprises an emulsifier. A cereal food containing the oil-in-water emulsion according to any one of claims 1, 3 to 7. Cooked rice comprising the oil-in-water emulsion according to any one of claims 2 to 7.