Loosening improver for starch-containing foods

A technology of starch food and improver, which is applied in the direction of food ingredients as viscosity modifiers, food science, etc. It can solve the problems of reduced production efficiency, unpalatable taste, and fried rice that cannot be cooked evenly as a whole, and achieve the effect of inhibiting sticking

Active Publication Date: 2019-04-16
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the case of rice products, the fried rice may not be cooked evenly as a whole, and the rice grains may be crushed in the rice ball forming machine.
This kind of problem leads to the reduction of production efficiency and the increase of cost, which in turn leads to the following results: the prepared food is also inconvenient to eat, and it is not delicious, etc.

Method used

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  • Loosening improver for starch-containing foods
  • Loosening improver for starch-containing foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0085] Hereinafter, although an Example is given and this invention is further demonstrated, this invention is not limited to these illustrations. In addition, the part and % in an example mean a weight basis.

[0086] In the examples shown below, as the water-soluble hemicellulose derived from beans, commercially available as "SOYAFIBE-S" (manufactured by Fuji Oil Co., Ltd.) derived from Soybean water-soluble soy hemicellulose.

[0087] (Evaluation of Loose Improving Agent) (Example 1 to Example 4, Comparative Example 1 to Comparative Example 5)

[0088] According to the formula in Table 1, water-soluble soybean hemicellulose, guar gum (SUPERGEL (SUPERGEL) CSA: manufactured by Sanjing Co., Ltd.), xanthan gum (Sunace: Sanrongyuan F.F.I. Co., Ltd.), Brunei gum (Bistop W: Sanyoung F.F.I. Co., Ltd.), succinoglycan gum (GRINDSTED SUCCINOGLYCAN-J): DuPont Nutrition And Health (manufactured by DuPont Nutrition And Health), tamarind gum (Griloid 3S: manufactured by DSP Gokyo Food ...

Embodiment 9

[0103] (Evaluation of looseness of commercially available starch-containing food) (Example 9, Comparative Example 7)

[0104] According to the usual method, dry tapioca pearl (tapioca pearl) (processed food derived from tapioca starch) (Black tapioca: manufactured by Gabon (GABAN) Co., Ltd.) as a commercially available starch-containing food was boiled in boiling water. Cooked, to prepare boiled tapioca pearls. Then according to Table 4, 5% of the improver D was evenly added to the weight of the tapioca pearls, and the looseness of the tapioca pearls after cold storage for one day was evaluated with the following three levels, that is, ○: loose, △: slightly cohesive Difficult to loosen, ×: Agglomerated without loosening. Table 4 shows the evaluation results of looseness.

[0105] (Table 4) Formulation table (parts) and cohesiveness evaluation results

[0106]

[0107] As shown in the results in Table 4, the tapioca pearls to which the looseness improving agent of ...

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Abstract

The purpose of the present invention is to provide: a loosening improver for producing a delicious starch-containing food having excellent workability while preventing the deterioration in quality, e.g., the deterioration in loosening properties, of the food during storage more effectively than ever before; and a starch-containing food using the loosening improver. The present inventors have madefurther studies intensively for achieving the above-mentioned purpose. As a result, it is found that the loosening properties of a starch-containing food can be improved by adding a starch-containingfood loosening improver characterized by containing a bean-derived water-soluble hemicellulose and a viscosity modifier and also characterized in that a solution of the loosening improver has a Cassonviscosity of 500 mPa s or less and a Casson yield value of 10 mPa s or more upon the treatment of the surface of the food with the solution or the addition of the solution to the food. This finding leads to the accomplishment of the present invention.

Description

technical field [0001] The present invention relates to a loose improving agent for food containing starch. Background technique [0002] Due to the diversification of food in recent years, the demand (needs) of processed food is increasing. Especially for starchy foods such as noodles and rice, processed and cooked products have been sold in large quantities in convenience stores, supermarkets, etc., and are eaten by many consumers. [0003] Convenience of processing and deterioration of quality over time are particularly problematic for these distributed and commercially available processed foods. [0004] When starchy foods such as noodles and rice are processed and cooked, the starchy substance flows out to the surface of the food, causing the food to stick to each other. As a result, in the case of noodle products, it is difficult to subdivide them into portions for one meal due to the adhesion of noodles, or to mix them with juice or sauce when eating. In the case o...

Claims

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Application Information

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IPC IPC(8): A23L5/00A23L7/10A23L7/109
CPCA23L5/00A23L7/10A23L7/109A23L29/20A23V2002/00A23V2200/244
Inventor 中村纪章马场俊充
Owner FUJI OIL CO LTD
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