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KR-20260064534-A - PROCESSED CEREAL FOOD QUALITY ENHANCER

KR20260064534AKR 20260064534 AKR20260064534 AKR 20260064534AKR-20260064534-A

Abstract

(Project) The purpose is to provide a quality enhancer for processed grain foods that improves the solubility and gloss of processed grain foods, and to provide a processed grain food using the quality enhancer. (Solution) It was found that by using a quality enhancer for processed cereal foods comprising (A) a specific starch, and (B) water-soluble hemicellulose derived from legumes and/or (C) one or more polysaccharides selected from the group consisting of gum arabic, pullulan, pectin, xanthan gum, succinoglycan, guar gum, locust bean gum, white wood ear mushroom polysaccharide, carrageenan, tamarind seed gum, tara gum, cassia gum, carboxymethylcellulose and alginic acid, the spreadability of processed cereal foods can be improved and the gloss can also be improved.

Inventors

  • 고마쓰 아스카

Assignees

  • 후지세유 가부시키가이샤

Dates

Publication Date
20260507
Application Date
20251017
Priority Date
20241031

Claims (11)

  1. A quality enhancer for processed cereal foods comprising the following (A) and, (B) and/or (C). (A) One or more selected from hydroxypropylated starch, hydroxypropylated phosphate-crosslinked starch, acetylated starch, acetylated phosphate-crosslinked starch and starch degradation products with DE=4 to 26. (B) Water-soluble hemicellulose derived from legumes. (C) One or more polysaccharides selected from the group consisting of gum arabic, pullulan, pectin, xanthan gum, succinoglycan, guar gum, locust bean gum, tremella fuciformis polysaccharides, carrageenan, tamarind seed gum, tara gum, cassia gum, carboxymethylcellulose and alginic acid.
  2. (B) Water-soluble hemicellulose derived from legumes, which is a water-soluble soybean polysaccharide and/or a water-soluble pea polysaccharide, Quality enhancer for processed cereal foods as described in Claim 1.
  3. Quality improvement is the improvement of solubility and gloss of processed grain products, Quality enhancer for processed cereal food as described in claim 1 or claim 2.
  4. A solution viscosity of 20 to 3000 mPa·s at 20°C when the aqueous solution of the above-mentioned quality enhancer for processed cereal foods is surface-treated or added to processed cereal foods, Quality enhancer for processed cereal food as described in claim 1 or claim 2.
  5. A solution viscosity of 20 to 3000 mPa·s at 20°C when the above quality enhancer for processed cereal foods is surface-treated or added to processed cereal foods, Quality enhancer for processed cereal foods as described in claim 3.
  6. A method for manufacturing a processed cereal food having the following processes (1) and (2). (1) A process for preparing the raw materials of (A) and (B) and/or (C) below. (A) One or more selected from hydroxypropylated starch, hydroxypropylated phosphate-crosslinked starch, acetylated starch, acetylated phosphate-crosslinked starch and starch degradation products with DE=4 to 26. (B) Water-soluble hemicellulose derived from legumes. (C) One or more polysaccharides selected from the group consisting of gum arabic, pullulan, pectin, xanthan gum, succinoglycan, guar gum, locust bean gum, white wood ear mushroom polysaccharides, carrageenan, tamarind seed gum, tara gum, cassia gum, carboxymethylcellulose and alginic acid. (2) A process of surface treating or adding the raw material of (1) to a processed grain food.
  7. (B) Water-soluble hemicellulose derived from legumes, which is a water-soluble soybean polysaccharide and/or a water-soluble pea polysaccharide, A method for manufacturing a processed grain food product as described in claim 6.
  8. Quality improvement is the improvement of solubility and gloss of processed grain products, A method for manufacturing a processed grain food product as described in claim 6 or claim 7.
  9. A method for improving the quality of a processed grain food having the following processes (1) and (2). (1) A process for preparing the raw materials of (A) and (B) and/or (C) below. (A) One or more selected from hydroxypropylated starch, hydroxypropylated phosphate-crosslinked starch, acetylated starch, acetylated phosphate-crosslinked starch and starch degradation products with DE=4 to 26. (B) Water-soluble hemicellulose derived from legumes. (C) One or more polysaccharides selected from the group consisting of gum arabic, pullulan, pectin, xanthan gum, succinoglycan, guar gum, locust bean gum, white wood ear mushroom polysaccharides, carrageenan, tamarind seed gum, tara gum, cassia gum, carboxymethylcellulose and alginic acid. (2) A process of surface treating or adding the raw material of (1) to a processed grain food.
  10. (B) A method for improving the quality of a processed cereal food as described in claim 9, wherein the water-soluble hemicellulose derived from legumes is a water-soluble soybean polysaccharide and/or a water-soluble pea polysaccharide.
  11. Quality improvement is the improvement of solubility and gloss of processed grain products, A method for improving the quality of a processed grain food product as described in claim 9 or claim 10.

Description

Quality Enhancer for Processed Cereal Foods The present invention relates to a quality enhancer for processed cereal foods. Processed grain foods such as noodles and rice generally contain starch, and during processing or cooking, the starch leaches out onto the surface, causing the food items to bind together. As a result, in the case of noodle products, the adhesion between the noodles makes it difficult to portion them into single servings or to mix them with soup or sauce when consuming. Conventional techniques for eliminating inter-food binding and improving disintegrability include: a method of mixing oils or emulsified oils (Patent Document 1); a method of adding sucrose fatty acid esters with a high HLB (Patent Document 2); a method of adding organic acids (Patent Document 3); a food characterized by being coated with a solution mainly composed of one or more of grain flour, starch, and natural polysaccharides having gelling ability, wherein the food is coated with a solution mainly composed of one or more of gum arabic, pullulan, or water-soluble soybean polysaccharides (Patent Document 4); and oils and thickening polysaccharides and water-soluble There are, among others, a release improver obtained by emulsifying a mixture containing hemicellulose (Patent Document 5), and a release agent composed of a decomposition product of a processed starch selected from hydroxypropylated starch, hydroxypropylated phosphate-crosslinked starch, phosphate monoesterified starch, and phosphate monoesterified phosphate-crosslinked starch (Patent Document 6). ■ Processed grain products The term "processed grain food" in this embodiment refers to a food that has undergone primary processing or secondary processing of a grain food (rice, wheat, barley, sorghum, millet, etc.). Primary processed foods include cooked rice, cooked barley, takikomi rice, awamochi (millet mochi), dried noodles, fresh noodles, etc. Secondary processed foods include foods that are re-cooked from primary processed foods, such as rice dishes like rice balls, sushi, pilaf, fried rice, and mixed rice, and noodle dishes such as soba (buckwheat noodles), udon, Chinese noodles, pasta, somen, and instant noodles. Additionally, mochi foods such as glutinous rice flour dumplings or tapioca pearls may be included. These processed grain foods include processed foods in the form of final products intended for immediate consumption, such as those cooked at home, and semi-finished products that require cooking when eaten, as well as foods distributed in the market at room temperature, refrigerated, frozen, or ice temperature. ■ Quality enhancers for processed grain foods The quality enhancer for processed cereal food according to the present embodiment is characterized by comprising the following (A) and, (B) and/or (C). (A) One or more selected from hydroxypropylated starch, hydroxypropylated phosphate-crosslinked starch, acetylated starch, acetylated phosphate-crosslinked starch and starch degradation products with DE=4 to 26. (B) Water-soluble hemicellulose derived from legumes. (C) One or more polysaccharides selected from the group consisting of gum arabic, pullulan, pectin, xanthan gum, succinoglycan, guar gum, locust bean gum, white wood ear mushroom polysaccharide, carrageenan, tamarind seed gum, tara gum, cassia gum, carboxymethylcellulose and alginic acid. By surface treating or adding a quality enhancer for processed grain food that satisfies the above requirements to the processed grain food, it is possible to manufacture a processed grain food with good solubility and gloss. That is, the combinations of (A) to (C) above include (A) and (B), (A) and (C), and (A) and (B) and (C). The above (A) and (B), (A) and (C), and (A) and (B) and (C) may be used as pre-mixed products, or (A) to (C) may be used individually. In addition, when the quality enhancer for processed cereal foods according to the present embodiment is surface-treated or added to processed cereal foods, the aqueous solution viscosity is preferably 20 to 3000 mPa·s at 20°C, in terms of improving the workability of the quality enhancer for processed cereal foods, adhesion to processed cereal foods, disintegration of processed cereal foods, and gloss of processed cereal foods. In addition, the upper limit of the above viscosity is preferably 2800 mPa·s or less. More preferably, it can be 2500 mPa·s or less or 2300 mPa·s or less. In this embodiment, as an improvement in the quality of the processed grain food, the improvement in the spreadability of the processed grain food and the improvement in the gloss of the processed grain food can be cited. The above (A) and (B), (A) and (C), and (A) and (B) and (C) can be combined in any ratio. To be more specific, in the case of the combination of (A) and (B) above, the mixing ratio is preferably (A):(B) = 5:95 to 95:5. More preferably, it can be 10:90 to 90:10, 20:80 to 80:20, 25:75 to 75:25, 25:75 to 50:50, 25:75 to 40:60, 30:70 to 70:30, or 4