JP4279184B2 - Fray improver for cereals and processed cereal foods to which the flaw improver is added - Google Patents

Description

  The present invention relates to a loosening improver for cereals that prevents gelation and is excellent in storage stability, and a processed cereal food that is excellent in preservability and looseness using the loosening improver.

  With recent advances in processing technology and storage technology, various types of processed foods such as retort foods, refrigerated foods, cooked noodles, pilaf, fried rice, and semi-processed foods are distributed on the market. One of the characteristics required for these processed cereal foods is the looseness. For example, when boiled noodles are placed on a tray, the starch grains on the surface of the noodle strings are exposed, and strong binding occurs between the noodle strings, which makes it difficult to eat and impairs the taste as well as the commercial value. There exists a loosening improver in what improves the looseness of such cereals, and the liquid type which has water-soluble polysaccharide as a main component is used abundantly.

Examples of such a loosening improver include a loosening improver for processed cereal foods made of water-soluble hemicellulose (Patent Document 1) and a method for promoting loosening using pullulan (Patent Document 2).
Japanese Patent Laid-Open No. 2-117353 JP-A-53-72846

  In order to prepare a loosening improver using water-soluble hemicellulose used for such a loosening improver, it is necessary to dilute them with water. However, since these are water-soluble fine powders, when they are brought into contact with water, they are in a so-called mamako state, and it is difficult to uniformly disperse and dissolve them. In particular, it is difficult for Mamako to be uniformly dispersed and dissolved in a short time even if it is vigorously stirred, which increases the time required for production.

  In addition, it is necessary to prevent contamination by microorganisms in order to obtain a preparation distributed as a commercial product. In general, there is a method of reducing free water by preparing a high-concentration formulation and preventing mold growth, but in the case of water-soluble polysaccharides, it is difficult to obtain such a high-concentration solution, Further, the viscosity becomes too high to be used as a loosening improver, which is not practical. Moreover, although it is common to perform refrigerated storage in order to suppress the growth of microorganisms, water-soluble polysaccharides are also used as a gelling agent, so that they are easily gelled during refrigerated storage, and the commercial value is impaired. In particular, gelation is likely to occur when the concentration of the water-soluble polysaccharide is high. In fact, the concentration of the water-soluble polysaccharide is actually limited from the viewpoint of preventing gelation. On the other hand, lowering the concentration of the water-soluble polysaccharide to prevent gelation is not preferable because the performance of the loosening improver is lowered.

  Furthermore, a loosening improver composed of a water-soluble polysaccharide may cause the growth of microorganisms, particularly mold, during storage after use or after opening. As measures for preventing primary contamination during production, it can be minimized by heating and filling during production and pH adjustment by blending organic acids and organic acid salts, but molds in the air after opening can be used as a loosening improver. For secondary contamination that occurs by falling, secondary contamination that occurs when a loosening improver and a weighing instrument come into contact with each other for weighing, and the occurrence of mold due to such secondary contamination, No sufficiently effective means have been provided.

  In view of the present situation, new processed foods and semi-processed foods of noodles which are excellent in looseness and easy to use, have excellent stability as a preparation, and can suppress the growth of mold after secondary contamination, Development of a cereal loosening improver is desired.

  As a result of detailed investigations on the flocculation improver for cereals, the inventors of the present invention, as a mechanism of gelation that occurs during storage of the water-soluble polysaccharide, the gel contained by binding a trace amount of metal to the water-soluble polysaccharide Is easy to generate and stabilizes the gel, prevents gelation by preventing the binding of such metals and water-soluble polysaccharides, and chelating agents are water-soluble polysaccharides and metals As a result, the present invention has been completed.

  Furthermore, when an emulsifier is blended when dissolving the water-soluble polysaccharide, it is possible to efficiently suppress the occurrence of mamako even when the water-soluble polysaccharide is at a high concentration. It has been found that a loosening improver for cereals contained in a high concentration can be prepared. Moreover, even if the water-soluble polysaccharide solution is dissolved at a high concentration by blending the chelating agent, gelation can be efficiently suppressed.

  In addition, it was found that the use of monocapric acid glycerin ester as an emulsifier has a strong effect on inhibiting the growth of mold, and the use of this emulsifier has also found that the growth of mold due to secondary contamination can be effectively inhibited, thereby completing the present invention. I let you.

  According to the present invention, gelation that was likely to occur during storage can be prevented by blending a chelating agent. By suppressing this gelation, it is possible to increase the concentration of water-soluble polysaccharides that are active ingredients. Compared to conventional liquid type loosening improvers, the anti-fouling properties of noodles and the effect of preventing the adhesion of rice Improved performance.

  Further, according to the present invention, the polysaccharide can be dispersed and dissolved in a short time and easily without being in a mamaco state by blending the emulsifier, so that the efficiency in production can be improved. Furthermore, a high-concentration loosening improver can be efficiently prepared, and mold growth due to secondary contamination can also be efficiently suppressed.

  The first of the present invention is a cereal loosening improver comprising a water-soluble polysaccharide as a main component, and a cereal loosening improver comprising a water-soluble polysaccharide, a chelating agent and an emulsifier.

  As water-soluble polysaccharides that can be suitably used in the present invention, those conventionally used as a loosening improver for cereals can be widely used. Such water-soluble polysaccharides include carrageenan, guar gum, tamarind gum, gum arabic, locust bean gum, tara gum, xanthan gum, alginic acid, sodium alginate, propylene glycol ester alginate, curdlan, pullulan, pectin, CMC, methylcellulose, water soluble Examples include soluble hemicellulose, agar, and sodium polyacrylate. In the present invention, gum arabic, hemicellulose, guar gum, and pullulan are particularly preferable in terms of excellent looseness.

  The concentration of the water-soluble polysaccharide in the preparation is preferably 10 to 40% by mass. If it exceeds 40% by mass, the viscosity of the solution becomes high, and the operability during use may be reduced. On the other hand, if it is less than 10% by mass, the loosening effect may be reduced. However, since the water-soluble polysaccharide can be used as a gelling agent, gelation is likely to occur over time, and this gelation is particularly likely to occur due to a high concentration of the water-soluble polysaccharide. Conventionally, from the viewpoint of suppressing gelation during storage, a preparation of 25% by mass or more has not been commercially available. However, according to the present invention, since gelation can be efficiently prevented by blending a chelating agent, a higher concentration of water-soluble polysaccharides of 25% by mass or more can be contained. As a result, the more preferable concentration of the water-soluble polysaccharide in the present invention is 25 to 40% by mass, and more preferably 30 to 35% by mass.

  As the chelating agent, those having a metal capturing ability can be widely used. For example, phytic acid, phosphoric acid, polymerized phosphoric acid, polymerized sodium phosphate, polymerized potassium phosphate, citric acid, sodium citrate, citric acid Potassium, malic acid, sodium malate, potassium malate, sodium ethylenediaminetetraacetate, potassium dihydrogenethylenediaminetetraacetate, malonic acid, succinic acid, oxalic acid, gluconic acid, tartaric acid and the like can be used. Of these, citric acid, sodium citrate, potassium citrate, malic acid, sodium malate, and potassium malate are particularly preferable in consideration of the effects and addition to food.

  Content in a formulation is 0.01-50 mass%, Preferably it is 0.1-10 mass%, More preferably, it is 0.5-5% mass%. If it is less than 0.01% by mass, the gelation suppressing effect may be weak, and if it exceeds 50% by mass, crystals may be precipitated.

  An emulsifier is added to improve the solubility of the water-soluble polysaccharide and as an antifoaming agent. Preferably, monoglycerol fatty acid ester, polyglycerol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester and the like can be suitably used. Saturated fatty acids constituting these emulsifiers include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid.

  Content in a formulation is 0.001-10 mass%, Preferably it is 0.01-1 mass%, More preferably, it is 0.03-0.1 mass%. When the amount is less than 0.001% by mass, the emulsification effect may be low. When the amount exceeds 10% by mass, the emulsifier itself is not dissolved, and the odor peculiar to the fatty acid ester may be a problem.

  Among the emulsifiers, most preferred is glycerin monocapric acid. This is because it was found that the emulsification effect is high in a small amount and the mold growth suppression effect is excellent. Therefore, when the monocapric acid glycerin ester is blended, the content in the preparation is 0.001 to 1% by mass, preferably 0.03 to 0.5% by mass, more preferably 0.05 to 0.00%. 1% by weight is sufficient.

  The flocculation improver for cereals of the present invention includes sorbic acid, potassium sorbate, alcohol, glycine, polylysine, protamine and the like for the purpose of further improving storage stability, and amino acids (glycine, alanine, etc.) for the purpose of improving the taste. ), Sugars (sucrose, glucose, etc.), pullulan as dietary fiber, water-soluble starch, gums, and flavors, masks and seeds for masking the odors of various acids You may mix | blend the extract from what was done in the range which does not impair the said loosening effect.

  In order to prepare the loosening improver for cereals of the present invention, for example, a water-soluble polysaccharide and a chelating agent can be added to an aqueous solution in which the above-mentioned emulsifier is dissolved, and stirred and dispersed. The preparation is adjusted to a pH of 2 to 10, preferably 3 to 7, more preferably 4 to 6, as necessary. The obtained solution may be further filtered to separate the solid content. The loosening improver for cereals of the present invention can be further diluted and used for the surface treatment of noodles. By blending organic acids such as lactic acid and organic acid salts as pH adjusters, water-soluble polysaccharides can be stably dispersed in aqueous solutions, improving the moisture retention of foods. A pH adjusting effect can be exhibited.

  The loosening improver for cereals of the present invention can be used in any form of kneading, dipping, or spraying a food. For example, when the above-mentioned flocculation improver for cereals is added to rice and cooked, it becomes cooked rice having excellent looseness of rice grains suitable for pilaf and fried rice. Moreover, when a cereal loosening improver is added during preparation of the noodle dough, boiled noodles having excellent loosening properties when boiled are obtained. The boiled noodles can be dipped in the boiled noodles and the boiled noodles or cooked rice, and the boiled noodles or cooked rice may be sprayed with the boiled noodles.

  The loosening improver for cereals of the present invention can be widely applied to cereals. The processed cereal food of the present invention refers to food obtained by primary processing or further secondary processing of cereals (rice, buckwheat, wheat, barley, rice bran, rice bran, etc.). Primary processed foods include cooked rice, raw udon, raw noodles, Chinese noodles, pasta, dried noodles, instant noodles, etc., and secondary processed foods are re-cooked foods regardless of whether or not the primary processed foods are seasoned, for example , Pilaf, fried rice, boiled noodles, steamed noodles, fried noodles, udon, soba, spaghetti, instant noodles, processed cereals, etc. There are any lunchboxes, baked pots. For other processed cereal foods, methods such as room temperature, refrigeration, freezing, ice temperature, etc. Including various foods distributed in the market.

  The addition amount is 0.1 to 10% by mass, preferably 0.5 to 5% by mass with respect to the cereal during cooking. In this range, the looseness of cooked rice is improved. Moreover, the loosening improver for cereals of the present invention can be used by adding to wheat flour or the like when making noodles. In such a case, 0.01 to 20% by mass, more preferably 0.1 to 5% by mass, and particularly preferably 0.2 to 2% by mass with respect to the powder. In addition, a dough can be easily prepared by knead | mixing to powder after obtaining the dilute aqueous solution of the loosening improver for cereals of this invention.

  When using the loosening improver for cereals of this invention with respect to processed cereal foods, it is 0.01-5 mass% with respect to cereal processed foods, Preferably it is 0.1-2 mass%. Within this range, the looseness of processed cereal foods is sufficiently improved, and in noodles, there is no binding of noodle strings, no outflow of moisture, and an excellent yield is obtained. As a specific method of use, 0.1 to 90% by mass, more preferably 10 to 80% by mass, and particularly preferably 30 to 60% by mass of the cereal loosening improver of the present invention is used. It is preferable to perform a surface treatment. Within this range, it exhibits excellent loosening properties, and depending on the type of organic acid or organic acid salt, it can be expected to improve shelf life due to the pH adjustment effect on the acidic side, and even when used in a lower concentration state, it is dilutable. This is because the solution is easy to prepare.

  The effect of improving the looseness of the processed cereal food is that it is easy to eat when eating the food. In addition, it feels good because of its beauty. In semi-cooked products and the like, there is no unevenness of heating during reheating and the like, and since the heat efficiency is good, an optimal food can be obtained in a short time. For example, it is suitable for cooked rice such as pilaf, baked rice, paella and the like, which require a feeling of paralysis, and frozen foods thereof. Also, in dry noodle type instant yakisoba and the like, the noodles are easily loosened after pouring hot water, so that the noodles are loosened with a little agitation, and the noodle strings are not broken, and the noodle strings are not damaged. In addition, ingredients such as chilled Chinese soba, fried noodles, spaghetti, etc. can be easily mixed evenly with sauces and ingredients, making it easy to eat and easy to cook. Excellent.

  EXAMPLES Next, although an Example is given and this invention is demonstrated concretely, these Examples do not restrict | limit this invention at all.

(Examples 1-11, Comparative Examples 1-5)
A loosening improver was prepared with the composition shown in Table 1 below. This was stored at 5 ° C., and after 1 week, 1 month, 3 months, 6 months, and 1 year, the state of gelation was evaluated. The results are shown in Table 2. In Table 1, 50% sodium lactate and 50% lactic acid are added to improve the dispersibility of the water-soluble polysaccharide.

  As shown in Table 2, when no chelating agent was added as in Comparative Examples 1 to 3, gelation occurred after one week. From Comparative Examples 4 to 5, alanine and glycine are known as chelating agents. However, when the water-soluble polysaccharide concentration is 30% by mass, gelation occurs after one week, and the chelating effect is not sufficient. .

  On the other hand, in Examples, gelation could be suppressed even when the water-soluble polysaccharide concentration was as high as 30% by mass. Acidic sodium pyrophosphate (Example 1), acidic sodium metaphosphate (Example 2), and phytic acid (Example 3) do not gel until one week later than the alanine and glycine of Comparative Examples 5 and 6 A high ability to prevent gelation was observed. In particular, phytic acid is excellent in that it is liquid and easy to handle. Moreover, as shown to Examples 4-11, when trisodium citrate, malic acid 2Na, and EDTA were mix | blended, it did not gelatinize even after one year.

(Examples 12 to 28, Comparative Example 6)
Weigh 20 parts by weight of gum arabic, 5 parts by weight of water-soluble guar gum, 5 parts by weight of water-soluble hemicellulose, 1 part by weight of citric acid / monohydrate, 26 parts by weight of 50% sodium lactate, and 43 parts by weight of water in a beaker. A predetermined amount of each emulsifier shown in Table 3 was added, stirring was started at a constant temperature of 25 ° C., and the time until the polysaccharide was uniformly dispersed and dissolved was measured. The results are shown in Table 3.

  As shown in Table 3, in the case where the emulsifier of Comparative Example 6 was not added, some lumps remained without being dissolved even in 10 hours, but in Examples 12 to 28 where the emulsifier was added, all Within 1 hour, the water-soluble polysaccharide was completely uniformly dispersed and dissolved.

(Examples 29 to 44, Comparative Example 7)
(1) Separation of mold spores A 20% strength aqueous gum arabic solution was prepared, left unsealed, and molds were intentionally propagated spontaneously, and spores were collected from the molds.

  (2) 20 parts by weight of gum arabic, 5 parts by weight of water-soluble guar gum, 5 parts by weight of water-soluble hemicellulose, 2 parts by weight of citric acid / monohydrate, 25 parts by weight of 50% sodium lactate and 43 parts by weight of water are measured in a beaker. A predetermined amount of each emulsifier shown in Table 4 was added thereto in an amount shown in Table 4 and completely dissolved.

  Next, the loose mold improving agent prepared in (2) was inoculated with 10 of the separated mold spores shown in (1) per 1 g of the loosening improver and stored at 25 ° C. The occurrence of mold was observed for 2 weeks, 6 months and 1 year after inoculation. The results are shown in Table 4.

  As shown in Table 4, mold was generated after one week in Comparative Example 7 in which no emulsifier was added. On the other hand, when an emulsifier was added, all were effective in preventing mold generation. In particular, in the case of monocapric acid glycerin ester, as shown in Example 41, even at a concentration as low as 0.03% by mass, mold was not generated even after one year and it was particularly effective.

(Example 45)
Of the raw materials shown in Table 5, all raw materials other than 50% sodium lactate and trisodium citrate were charged into a round bottom flask equipped with a stirrer and a refluxer, and heating was started using an oil bath. Subsequently, it hold | maintained at 95 degreeC for 3 hours from the time of liquid temperature becoming 95 degreeC. After 3 hours, predetermined amounts of 50% sodium lactate and trisodium citrate were added.

  The above-mentioned loosening improvers A to F were refrigerated at 5 ° C., and the state of gelation was evaluated. As a result, the A and B loosening improvers gelled after one week. This is because they do not contain a chelating agent such as citric acid or citric acid 3Na. On the other hand, the C-F loosening improver was not observed to gel after one year.

(Example 46)
The loosening improvers A to F prepared in Example 45 were inoculated with 10 spores of mold separated from gum arabic per g of the loosening improver and stored at 25 ° C.

  As a result, the loosening improver A was moldy after 2 weeks. This is probably because monocapric glycerin ester is not blended as an emulsifier. Moreover, generation | occurrence | production of mold | fungi was not observed by the loosening improvement agent BF after 1 year.

(Example 47)
Commercial raw udon was boiled and sufficiently cooled by a water stream, and then sufficiently drained. The loosening improvers B to F described in Table 5 were applied to the boiled noodles so as to have the usage amounts shown in Table 6. The boiled noodles after the application of the loosening improver were aliquoted into cups, covered, and stored at 10 ° C. After 24 hours and 48 hours, the noodle soup was not applied and the looseness was evaluated as it was. The evaluation method was tested by 15 panelists, asked whether the looseness was good or bad, and was judged as follows according to the number of people who answered that the looseness was good.

13 to 15 people: Very good, 10 to 12 people: Good, 7 to 9 people: Somewhat good, 4 to 6 people: Somewhat bad, 1-3 people: Bad, 0 people: Very bad Show. From Table 6, the loosening improver B had a slightly low effect because the concentration of gum arabic was as low as 10% by mass. Further, the loosening improver B did not contain citric acid as a chelating agent, and gelation occurred during refrigerated storage even at a concentration of 10% by mass. On the other hand, since the loosening improvers C to F are mixed with citric acid as a chelating agent, gelation does not occur even when the concentration of the water-soluble polysaccharide is 30%, and the looseness after 24 hours and 48 hours. Excellent.

(Example 48)
Commercial raw udon was boiled and sufficiently cooled by a water stream, and then sufficiently drained. 100 g of this boiled noodle was immersed in a 2% by weight aqueous solution of each of the loosening improvers B to F in Table 5 for 30 seconds, and then the immersion liquid was sufficiently cut. In addition, the immersion process was not performed in the blank. Next, the noodles were placed in a plastic tray, sealed, quickly frozen at -25 ° C, and stored frozen. One month later, the frozen boiled noodles were poured into boiling water without being thawed, and the looseness of the noodles was evaluated while gently stirring with chopsticks. The state of the noodle strings was also observed. The results are shown in Table 7.

  In addition, evaluation of the loosening property of the noodles with the frozen rice cake was according to the following.

  X: Even if it takes a long time (10 minutes or more) after adding it to boiling water, it is hardly unraveled.

  (Triangle | delta): If it does not require a certain amount of time after throwing in boiling water (1 minute or more), it will not unravel.

  ○: It can be easily unwound within 30 seconds after being poured into boiling water.

(Example 49)
540 ml of 2 mass% aqueous solution of each loosening improver BF described in Table 5 was put into rice cooker 3 rice in a rice cooker and cooked. Cooked rice was put on a plastic tray, covered and stored at 10 ° C. for 1 day. One day later, after putting on a microwave oven, the looseness of the cooked rice was evaluated using disposable chopsticks. The results are shown in Table 8.

  In addition, the evaluation of looseness was according to the following.

  X: The rice is in a lump and is quite difficult to loosen.

  Δ: Slightly easy to unravel.

  ○: It is fairly easy to loosen in the same state as immediately after cooking.

(Example 50)
Three commercially available non-washed rices, 540 ml of a 2% by weight aqueous solution of each loosening improver BF described in Table 5, were placed in a rice cooker, and rice was cooked. Cooked rice was put on a plastic tray, covered, and stored at 10 ° C. for 1 day. One day later, the rice was fried in a frying pan that had been dipped in oil, then wrapped in a bowl and allowed to stand for 3 hours. The results are shown in Table 9.

  In addition, the evaluation of looseness was according to the following.

  X: The rice is in a lump and is quite difficult to loosen.

  Δ: Slightly easy to loosen.

  ○: It is almost the same as immediately after being fried and is quite easy to loosen.

  The loosening improver for cereals of the present invention can be made into a preparation having a higher concentration of water-soluble polysaccharides than before, and can effectively suppress the growth of mold due to secondary contamination. In addition, processed cereal foods using the loosening improver have excellent looseness and are useful.

Claims (7)

Including gum arabic, chelating agent and glycerin monocapric acid ester,
The gum arabic content is 15 to 40% by mass,
A loosening improver for cereals in the form of an aqueous solution. The flocculation improver for cereals according to claim 1 , wherein the content of monocapric acid glycerin ester is 0.001 to 1 mass%. The cereal loosening according to claim 1 or 2 , wherein the chelating agent is at least one selected from the group consisting of citric acid, sodium citrate, potassium citrate, malic acid, sodium malate, and potassium malate. Improver. The loosening improver for cereals according to any one of claims 1 to 3 , wherein a content of the chelating agent is 0.01 to 50% by mass. The loosening improver for cereals according to any one of claims 1 to 4 , which is used for boiled noodles. The loosening improver for cereals according to any one of claims 1 to 5 , which has a fungus growth inhibitory effect. The processed cereal food which adds the fray improving agent for cereals in any one of Claims 1-6 .