Food quality improver

Abstract

To provide a quality improver for food, capable of improving the quality of various foods without deteriorating flavor.SOLUTION: A quality improver for food contains a freeze modified lipid protein composite body. Protein constituting the freeze modified lipid protein composite body is preferably one kind or two or more kinds selected from the group consisting of wheat protein, bean protein and rice protein. Lipid constituting the freeze modified lipid protein composite body is preferably one kind or two or more kinds selected from the group consisting of triglyceride, diglyceride, monoglyceride, phospholipid, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and polyglyceryl fatty acid ester.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food quality improver. [Background technology]

[0002] Recently, quality improvers that are added to foods for the purpose of improving their quality have been attracting attention. Addition of quality improvers to foods can exert quality improving effects, such as imparting soft texture, good crispness, good throat feel, crispness, and good melt-in-the-mouth properties to foods, without significantly changing their taste.

[0003] Lipid-protein complexes of lipids and proteins, particularly lipid-protein complexes of phospholipids and milk proteins, are known to have a quality-improving effect on various foods due to their favorable flavor. These lipid-protein complexes can be obtained by homogenizing an aqueous solution containing lipids and proteins mechanically, specifically by homogenizing it with a homogenizer such as a homomixer, or by ultrasonic treatment (see, for example, Patent Document 1).

[0004] However, the above mechanical means alone do not sufficiently complex lipids and proteins, and the resulting lipid-protein complex does not have sufficient effects on improving food quality, particularly texture, including emulsifying properties.

[0005] Therefore, in order to obtain a sufficient improvement in food quality, methods have been developed that use lysolecithin as a lipid that forms a complex with protein (see, for example, Patent Document 2), and that use organic acid monoglycerides as a lipid that forms a complex with protein (see, for example, Patent Document 3). These complexes certainly improve emulsifying properties and the physical quality of food. However, these complexes have problems with their flavor when used as food quality improvers.

[0006] Therefore, attempts have been made to improve the flavor by using a lipid-protein complex that has been fermented with lactic acid (see, for example, Patent Document 4), or by enzymatically hydrolyzing the lipid-protein complex with one or more enzymes selected from the group consisting of fatty acid-degrading enzymes, protease, and lactase (see, for example, Patent Document 5), but these methods have not been able to sufficiently reduce the off-flavor, and instead have resulted in the problem of imparting a different flavor.

[0007] In recent years, there has been an increasing demand for the development of foods that do not contain animal allergens such as milk allergens and egg allergens, and foods that can be eaten by vegetarians and vegans. As a result, vegetable proteins such as soybean, pea, wheat, and rice proteins, other than milk proteins that have been preferred in the past for their flavor, have come to be used as food quality improvers in many cases.

[0008] However, unlike milk proteins, vegetable proteins have low solubility in water and are difficult to complex, which has led to the problem that they are not very effective when used as food quality improvers.

[0009] For this reason, a method of heat-denaturing vegetable proteins has been proposed (see, for example, Patent Document 6). However, this method deteriorates the flavor, making it unsuitable as a food quality improver. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Application Publication No. 05-276886 [Patent Document 2] Japanese Patent Application Publication No. 06-054650 [Patent Document 3] Japanese Patent Application Publication No. 08-000170 [Patent Document 4] Japanese Patent Application Publication No. 09-238612 [Patent Document 5] Japanese Patent Application Publication No. 11-028057 [Patent Document 6] Retable 2014 / 156551 Summary of the Invention [Problem to be solved by the invention]

[0011] Therefore, an object of the present invention is to provide a food quality improver that can improve the quality of various foods without significantly changing the taste. [Means for solving the problem]

[0012] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by producing a lipid-protein complex by complexing the lipid and protein by homogenization or the like and then freezing and denaturing the complex. The present invention is based on this finding and provides a food quality improver containing a freeze-denatured lipid-protein complex as an active ingredient. [Effects of the Invention]

[0013] The quality improver of the present invention can improve the quality of various foods without significantly changing the taste. DETAILED DESCRIPTION OF THE INVENTION

[0014] The food quality improving agent of the present invention will be described in detail below based on preferred embodiments. The food quality improving agent of the present invention contains a freeze-denatured lipid-protein complex as an active ingredient.

[0015] In the present invention, the term "lipid-protein complex" refers to a complex containing a protein and a lipid and having a higher-order structure formed by the strong affinity between the protein and the lipid. The term "lipid-protein complex" does not include complexes that simply contain a protein and a lipid. Furthermore, the term "freeze-denatured lipid-protein complex" refers to a lipid-protein complex that has been subjected to a slow freezing treatment, as described below.

[0016] First, the lipids and proteins that are the constituents of the lipid-protein complex (hereinafter sometimes simply referred to as the "complex") contained in the food quality improving agent of the present invention will be described.

[0017] The lipid constituting the complex is not particularly limited, and any lipid can be used. Specific examples of lipids include triglycerides, diglycerides, monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerol fatty acid esters. Since the effects of the present invention are more pronounced, it is preferable to use one or more lipids selected from the group consisting of monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerol fatty acid esters. The use of phospholipids is particularly preferable from the standpoint of both flavor and functionality. That is, it is particularly preferable that the lipids used in the present invention are partially or entirely phospholipids. The phospholipid content in the lipids is such that the mass ratio of phospholipids to lipids other than phospholipids is preferably in the range of 30:70 to 100:0, more preferably 60:40 to 100:0, and most preferably 80:20 to 100:0. In the present invention, one of the above lipids may be used alone, or two or more of them may be used in combination, depending on the purpose. When the phospholipid is used in the form of lecithin, the mass ratio of the phospholipid to the other lipids contained in the lecithin is in the range of 30:70 to 100:0. Lecithin of this ratio can be used, preferably lecithin of 60:40 to 100:0, and more preferably lecithin of 80:20 to 100:0.

[0018] In the present invention, the origin of the phospholipids is not particularly limited, and examples thereof include plant-derived phospholipids such as soybean-derived phospholipids, sunflower-derived phospholipids, safflower-derived phospholipids, and rapeseed-derived phospholipids; animal-derived phospholipids such as egg yolk-derived phospholipids, fish egg-derived phospholipids, and milk-derived phospholipids; and microbial phospholipids derived from microorganisms. Extracts, purified products, or enzyme-treated products of these phospholipids may also be used. Specific examples of phospholipids include phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and sphingomyelin. These phospholipids may be used alone or in combination of two or more.

[0019] In the present invention, it is preferable to use plant phospholipids derived from plants such as soybeans, sunflowers, safflowers, and rapeseeds, or microbial phospholipids derived from microorganisms, because these phospholipids can be used to produce foods that are free of milk allergens and egg allergens and can be eaten by vegetarians and vegans. It is particularly preferable to use soybean-derived phospholipids and / or sunflower-derived phospholipids, because these phospholipids can be used as quality improvers that have a high quality-improving effect on foods when added in small amounts, and because they have a high ability to form complexes with lipids.

[0020] The protein constituting the complex is not particularly limited, and any protein can be used. Specific examples of proteins include animal proteins, microbial proteins, and vegetable proteins. Examples of animal proteins include milk proteins such as whey protein and casein protein; and egg proteins such as low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin, and ovomucoid. Examples of vegetable proteins include wheat proteins such as gliadin, glutenin, prolamin, and glutelin; legume proteins such as soybean protein, pea protein, fava bean protein, mung bean protein, chickpea protein, and lentil protein; and other cereal proteins such as rice protein. Depending on the purpose, these proteins may be used alone or in combination of two or more.

[0021] In the present invention, the protein preferably does not contain animal protein, since this allows for the production of a food that is free of milk allergens and egg allergens and that can be consumed by vegetarians and vegans. That is, in the present invention, the protein is preferably a microbial protein and / or a vegetable protein, and more preferably a vegetable protein. The vegetable protein is preferably one or more proteins selected from the group consisting of wheat protein, legume protein, and rice protein, and legume protein is more preferred. As the legume protein, one or more proteins selected from the group consisting of soybean protein, pea protein, fava bean protein, mung bean protein, chickpea protein, and lentil protein are preferably used, and soybean protein and / or pea protein are more preferably used, since they can be used as a quality improver that can achieve a high quality improvement effect with a small amount of addition, have a high ability to form a complex with lipids, and are highly water-soluble, making the production method described below easy to carry out.

[0022] The mass ratio of protein to lipid in the complex of the present invention is preferably 10 to 250 parts by mass, more preferably 20 to 130 parts by mass, even more preferably 80 to 130 parts by mass, and most preferably 100 to 130 parts by mass. By setting the mass ratio of lipid to 100 parts by mass of protein within the above range, the effect of improving food quality is further enhanced and the flavor of the food is not impaired, which is preferable. Furthermore, since the viscosity of the aqueous solution containing the protein and lipid does not increase during the production of the complex, the aqueous solution is less likely to gel, which is preferable, as a result of which the production of the complex is easier.

[0023] The lipid-protein complex can be obtained, for example, by adding a protein or a protein-containing food material, and a lipid or a lipid-containing food material to water, and optionally adding other ingredients described below to the water to prepare an aqueous solution containing the protein and lipid, and then homogenizing the prepared aqueous solution. In this case, the resulting aqueous solution contains a lipid-protein complex. It is preferable to appropriately set the amounts of protein and / or protein-containing food material and lipid and / or lipid-containing food material used so that the lipid-to-protein ratio in the resulting lipid-protein complex falls within the above-mentioned ranges. When a protein-containing food material is used as the protein, or when a lipid-containing food material is used as the lipid, the lipid content and protein content in the complex are calculated using the net protein content and net lipid content of each food material.

[0024] The protein content in the aqueous solution containing the protein and lipid is preferably 1 to 25% by mass, more preferably 5 to 25% by mass, and even more preferably 5 to 20% by mass, and the lipid content is preferably 1 to 25% by mass, more preferably 5 to 25% by mass, and even more preferably 5 to 20% by mass. By setting the protein and lipid contents in the aqueous solution containing the protein and lipid to fall within the above ranges, lumps can be eliminated and dispersed by mixing and stirring, and sufficient homogenization can be achieved, which is preferable because a lipid-protein complex can be produced efficiently.

[0025] As described above, when producing a lipid-protein complex, other components besides protein and lipid can be contained in the aqueous solution. However, from the viewpoint of highly efficient complexation of protein and lipid, it is preferable not to contain other components.

[0026] When preparing a lipid-protein complex, it is preferable to heat-sterilize the aqueous solution containing the protein and lipid either before or after homogenization. If heat-sterilization is performed after homogenization, the aqueous solution can be homogenized again after heat-sterilization.

[0027] Apparatuses used for the homogenization include a kettle-type cheese emulsifying vessel, a high-speed shear emulsifying vessel such as a Stephan mixer, a high-speed shear mixer such as a commit roll or a mass colloider, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc. This homogenization treatment may be carried out using a two-stage homogenizer, for example, at a homogenization pressure of 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

[0028] The heat sterilization method may be a direct heating method such as an injection method, an infusion method, or a microwave method, or an indirect heating method such as a batch method, a plate method, a tubular method, or a scraping method, and may involve a heat treatment at 60 to 160°C such as UHT, HTST, or LTLT.

[0029] The food quality improving agent of the present invention contains, as an active ingredient, a freeze-denatured lipid-protein complex obtained by freezing and denaturing the above-mentioned lipid-protein complex. The effects of the present invention cannot be obtained with heat-denatured or solvent-denatured lipid-protein complexes.

[0030] The above-mentioned freeze-denatured lipid-protein complex can be obtained, for example, by slow freezing of an aqueous solution containing the complex, rather than by rapid freezing, as is conventionally common. Rapid freezing of the lipid-protein complex does not result in freeze-denaturation, and therefore the quality improvement effect of the present invention cannot be obtained.

[0031] Whether or not the lipid-protein complex is freeze-denatured can be determined as follows. After homogenization, the lipid-protein complexes produced are separated into frozen and unfrozen samples. After the freezing step, the aqueous solution containing the lipid-protein complex is stored at -20°C for 20 hours, thawed at a rate of 1°C / h, and allowed to stand for 10 hours after reaching a temperature of 25°C. The viscosity of the resulting solution at 25°C is measured using a rotational viscometer. If the viscosity is higher than that of the unfrozen solution, preferably at least 1.5 times, more preferably at least 2 times, even more preferably at least 3 times, and most preferably at least 4 times, the solution is deemed to be freeze-denatured. This determination method utilizes the phenomenon that lipid-protein complexes are denatured by freezing, forming a partial gel.

[0032] In the present invention, slow freezing means freezing at a slow cooling rate, specifically, freezing at a temperature change rate of less than 2.0°C / h, preferably 0.1 to 1.5°C / h. Rapid freezing means freezing at a cooling rate of more than 2.0°C / h.

[0033] In the present invention, when freezing an aqueous solution containing the complex, it is preferable to pass it through the maximum ice crystal formation temperature range (-1 to -5°C) over 2 hours or more.

[0034] The starting temperature of the freezing step may be any temperature at which the aqueous solution does not freeze, and is preferably 0 to 10°C, more preferably 1 to 10°C, and most preferably 3 to 7°C. The end point temperature of the freezing step may be any temperature at which the aqueous solution freezes, but is preferably −5° C. or lower, more preferably −10° C. or lower, and most preferably −18° C. or lower. There is no particular lower limit to the end point temperature of the freezing step, but since slow cooling is performed in the present invention, if the end point temperature is too low, the freezing step time becomes too long, resulting in a decrease in productivity. Therefore, the end point temperature is preferably −40° C. or higher, more preferably −30° C. or higher, and most preferably −25° C. or higher.

[0035] After the freezing step, a concentration operation can be carried out if necessary.

[0036] Examples of cooling methods include cooling using a tubular or scraper heat exchanger. Another method is to fill the mixture into a suitable container and then cool it in a freezer, etc. The time required for cooling is preferably 30 minutes or more, and more preferably 3 hours or more.

[0037] The frozen-denatured lipid-protein complex contained in the food quality improver of the present invention may be in any form, such as a solid form like powder, granules, or tablets, or in a fluid form like a liquid or paste. However, it is preferably in any of the powder, liquid, or paste forms, because it has high mixability with other ingredients and is easily mixed into food when used as a quality improver as is. When preparing a powder, the mixture may be freeze-dried directly after the slow freezing to produce a powder, or the mixture may be thawed after the slow freezing to produce an aqueous solution containing the frozen-denatured lipid-protein complex, and the aqueous solution may be spray-dried to produce a powder. When the composition is prepared in a fluid form such as a liquid or paste, the aqueous solution containing the frozen denatured lipid-protein complex can be used as is after thawing the composition after the slow freezing.

[0038] The food quality improving agent of the present invention can be prepared by powdering an aqueous solution containing a frozen-denatured lipid-protein complex, or by using the aqueous solution containing the frozen-denatured lipid-protein complex as is. Alternatively, the frozen-denatured lipid-protein complex can be mixed with the other ingredients described below and formulated into solid forms such as powder, granules, and tablets, or fluid forms such as liquids and pastes, by conventional methods.

[0039] When the food quality improver of the present invention is in a solid form such as powder, granules, or tablets, the content of the above-mentioned frozen-denatured lipid-protein complex in the food quality improver of the present invention is preferably 5 to 100% by mass, more preferably 10 to 100% by mass, even more preferably 50 to 100% by mass, even more preferably 70 to 100% by mass, and most preferably 80 to 100% by mass, in terms of the solid content of the frozen-denatured lipid-protein complex, in order to obtain the desired effect with a small amount added. Furthermore, when the food quality improver of the present invention is in a fluid form such as a liquid or paste, the content of the above-mentioned frozen-denatured lipid-protein complex in the food quality improver of the present invention is preferably 1 to 30 mass %, more preferably 5 to 20 mass %, in terms of the solid content of the frozen-denatured lipid-protein complex, in order to obtain the desired effect with a small amount of addition, to make the viscosity not too high and easy to use, and to avoid the formation of precipitates during storage.

[0040] The food quality improver of the present invention may contain other ingredients besides the lipid-protein complex, as needed, within the limits that do not impair the effects of the present invention. These other ingredients include water, alcohols, oils and fats, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars and sweeteners, sugar alcohols, starches, milk and dairy products, egg products, grains, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrin, branched dextrin, and cyclic dextrin, various other food ingredients, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, and magnesium oxide, vitamins, glazing agents, flavoring agents, bittering agents, taste enhancers such as seasonings, coloring agents, preservatives, antioxidants, pH adjusters, organic acids, alkalizing agents such as ammonium bicarbonate, and strengthening agents.

[0041] Examples of the oils and fats include various vegetable and animal oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, butter, and butter oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, one or more types selected from the above oils and fats can be used.

[0042] Examples of the gelling agents and stabilizers include alginic acid, alginates, pectin, LM pectin, HM pectin, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In the present invention, one or more types selected from the above gelling agents and stabilizers can be used.

[0043] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters, as well as natural emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, egg yolk oil, plant sterols, and milk fat globule membranes. In the present invention, one or more emulsifiers selected from the above can be used.

[0044] The foodstuffs referred to in the present invention are not particularly limited, and examples thereof include seasonings such as miso, soy sauce, noodle soup, sauce, dashi, pasta sauce, dressing, mayonnaise, tomato ketchup, Worcestershire sauce, tonkatsu sauce, and furikake, soups such as miso soup, clear soup, consommé soup, and potage soup, grilled meat, hamburger steak, meatballs, meatballs, meatloaf, meat pate, chicken nuggets, meat croquettes, minced meat cutlets, meatballs, ham, Sausages, wieners and other livestock processed products, kamaboko, dried fish, salted fish, tsukudani and other delicacies and other seafood processed products, potato chips, corn snacks, rice crackers and other snacks, bread, sweet buns, Danish pastries, variety breads, butter rolls, soft rolls, hard rolls, sweet rolls, rice crackers, steamed buns, steamed cakes, pies, dorayaki, imagawayaki, pancakes, crepes, butter cakes, sponge cakes, cookies, biscuits and other cookies crackers, hardtack, pretzels, sliced ​​bread, wafers, sables, macarons, choux pastries, donuts, waffles, scones, fermented sweets, pizza dough, Chinese buns and other bakery foods; cooked foods such as simmered dishes, fried foods, grilled foods, curry, stew, gratin, rice, porridge, rice balls and other cooked foods; noodle foods such as pasta, udon, ramen and other fat-and-oil processed foods such as margarine, liquid shortening, shortening, fat spreads, flavored fat spreads and other ingredients for confectionery and bread making such as flour paste and bean paste; sweets such as chocolate, candy, jelly, ice cream, gum and other confectioneries; Japanese sweets such as buns and castella cakes; beverages such as coffee, coffee milk, black tea, milk tea, soy milk, energy drinks, vegetable drinks, vinegar drinks, juice, cola, mineral water, sports drinks and other alcoholic beverages such as beer, wine, cocktails, sour drinks and other alcoholic beverages; milk and dairy products such as milk, yogurt, cheese and other dairy products. The food quality improver of the present invention can be particularly suitably used in foods made from wheat flour, such as snacks, bakery foods, noodle foods, baked goods, and Japanese sweets, as well as oil-processed foods and ingredients for confectionery and bread.

[0045] The quality of food improved by the food quality improving agent of the present invention varies depending on the type of food, but specific examples are as follows. The seasoning eliminates stickiness and stringiness, and improves the smoothness of the food. In soups and sauces, the powdery texture that is characteristic of these products is eliminated, and the smoothness of the soup is enhanced. In processed livestock products, dripping during heating is eliminated, improving yield. In processed seafood products, the elasticity is improved and the chewy, pleasant texture is enhanced. In snacks, the crispness is enhanced and the crunchiness can be improved. In bakery foods, the softness, melt-in-the-mouth quality, and crispness are enhanced, and sticky and oily textures are eliminated. In addition, the softness and crispness are improved when reheated in a microwave oven or toaster oven. In cooked foods, stickiness is eliminated and the smoothness of the food is enhanced. In cooked rice, excessive softening and adhesion of rice grains can be suppressed, improving productivity. In noodle foods, the softness, crispness, and smoothness in the throat are enhanced, and the stretching of the noodles is suppressed. In oil-processed foods, the melt-in-the-mouth properties are enhanced and flavor expression can be improved. In the case of ingredients for confectionery and bread, the softness and crispness are enhanced and the sticky feeling is eliminated. In baked goods, the crispness and melt-in-the-mouth texture are enhanced. In chocolate, the viscosity is reduced and the melt-in-the-mouth texture is enhanced. In the case of Japanese sweets, the softness and crispness are enhanced. In beverages, the smoothness of the drink is enhanced. In alcoholic beverages, the smoothness of the drink is enhanced. In milk and dairy products, stickiness and stringiness are eliminated, and the smoothness is enhanced. When used in batter for fried foods, the fried foods are prevented from losing their crispiness and chewiness when stored for a long period of time.

[0046] The method of adding the quality improver of the present invention to food is not particularly limited, and various addition methods can be used, as long as the frozen-denatured lipid-protein complex, which is the active ingredient of the present invention, is ultimately added to the food. For example, it can be added directly to dough ingredients such as wheat flour and mixed therewith, or it can be dispersed or dissolved in all or part of the blended water and then added to the dough ingredients. It can also be used in the form of an aqueous solution by applying it to the surface of the food or by spraying it. It can also be added to water or hot water used as a heating medium in producing food. Among these, the present invention is preferably used by directly adding it to dough ingredients such as wheat flour and mixing therewith, or by dispersing or dissolving it in all or part of the blended water and then adding it to the dough ingredients, since the high effects of the present invention can be obtained with only a small amount of the agent.

[0047] The amount of the quality improver of the present invention added to a food product is not particularly limited and is determined appropriately depending on the type, form, shape, etc. of the food product, but the amount of the lipid-protein complex in the food product is preferably 0.002 to 0.6% by mass, more preferably 0.01 to 0.3% by mass, and even more preferably 0.02 to 0.3% by mass in terms of solid content. By ensuring that the lipid-protein complex content falls within the above range, the effects of the present invention can be reliably achieved and the food product will not have an unpleasant taste. In addition, when the above-mentioned food is a bakery food, the amount of the quality improver of the present invention to be added is preferably 0.001 to 0.4 mass %, more preferably 0.01 to 0.3 mass %, in terms of the solid content of the lipid-protein complex relative to the cereal flour contained in the dough.

[0048] Next, the method for improving food quality of the present invention will be described. The method for improving food quality of the present invention includes the step of adding a frozen-denatured lipid-protein complex during food production. The food production method and the method and amount of frozen-denatured lipid-protein complex to be added are as described above. [Example]

[0049] The present invention will be specifically explained using the following examples and comparative examples, but the present invention is not limited to these in any way.

[0050] <Production of quality improvers> [Production Example 1] Six parts by weight of soy protein ("ProFam® 974" manufactured by ADM) (protein content 85.0% by weight, lipid content 3.0% by weight, moisture content 6% by weight) was added to 88 parts by weight of water heated to 60°C and thoroughly dispersed by stirring using a three-one motor. Six parts by weight of powdered soy lecithin (lipid content 99% by weight, phospholipid content 90% by weight) was added to the mixture and thoroughly dispersed and emulsified to obtain a preliminary emulsion. This preliminary emulsion was homogenized at 30 MPa using a valve-type homogenizer (manufactured by Alfa Laval) and then sterilized at 139°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) and then cooled to 5°C. This was then gradually cooled at 0.5°C / h to -20°C over 50 hours for freeze-denaturation. This was then freeze-dried to obtain a powdered quality improver A containing a freeze-denatured lipid-protein complex with a moisture content of 3% by weight. The content of the complex in the obtained quality improver A, the content of the complex in the solid content of quality improver A, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0051] [Production Example 2] A powdered quality improver B containing a freeze-denatured lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and production method as in Production Example 1, except that pea protein (NUTRALYS (registered trademark) S85F, manufactured by Roquette Pharmaceuticals) (protein content 85.0% by mass, lipid content 7.0% by mass, moisture content 4% by mass) was used instead of soy protein. The content of the complex in the obtained quality improver B, the content of the complex in the solid content of quality improver B, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0052] [Production Example 3] A powdered quality improver C containing a freeze-denatured lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that 6.3 parts by mass of fava bean protein ("Orprotein FP-AC": manufactured by Organo Food Tech Co., Ltd.) (protein content 84.0% by mass, lipid content 5.0% by mass, moisture content 6% by mass) was used instead of 6 parts by mass of soy protein, and the amount of water was changed from 88 parts by mass to 87.7 parts by mass. The content of the complex in the obtained quality improver C, the content of the complex in the solid content of quality improver C, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0053] [Production Example 4] A powdered quality improver D containing a freeze-denatured lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that 7 parts by mass of mung bean protein ("Orprotein MP-AC": manufactured by Organo Food Tech Co., Ltd.) (protein content 75.0% by mass, lipid content 6.0% by mass, moisture content 7% by mass) was used instead of 6 parts by mass of soy protein, and the amount of water was changed from 88 parts by mass to 87 parts by mass. The content of the complex in the obtained quality improver D, the content of the complex in the solid content of quality improver D, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0054] [Production Example 5] A powdered quality improver E containing a freeze-denatured lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and production method as in Production Example 1, except that 8.4 parts by mass of chickpea protein ("Allprotein CP-AC": manufactured by Organo Food Tech Co., Ltd.) (protein content 63.0% by mass, lipid content 22% by mass, moisture content 7% by mass) was used instead of 6 parts by mass of soy protein, and the 88 parts by mass of water was changed to 85.6 parts by mass. The content of the complex in the obtained quality improver E, the content of the complex in the solid content of quality improver E, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0055] [Production Example 6] A powdered quality improver F containing a freeze-denatured lipid-protein complex with a moisture content of 3 mass% was obtained using the same formulation and production method as in Production Example 1, except that milk protein concentrate (MPC) ("Promilk85": manufactured by Ingredia) (protein content 81.0 mass%, lipid content 1.0 mass%, moisture content 5 mass%) was used instead of soy protein. The content of the complex in the obtained quality improver F, the content of the complex in the solid content of quality improver F, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0056] [Production Example 7] A powdered quality improver G containing a freeze-denatured lipid-protein complex with a moisture content of 3 mass% was obtained using the same formulation and production method as in Production Example 1, except that powdered sunflower lecithin (lipid content 100 mass%, phospholipid content 90 mass%) was used instead of powdered soybean lecithin. The content of the complex in the obtained quality improver G, the content of the complex in the solid content of quality improver G, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0057] [Production Example 8] A powdered quality improver H with a water content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that powdered soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was not added and the water was changed from 88 parts by mass to 94 parts by mass. The content of the complex in the obtained quality improver H, the content of the complex in the solid content of quality improver H, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0058] [Production Example 9] A powdered quality improver I containing a freeze-denatured lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and production method as in Production Example 1, except that the soy protein content was changed from 6 parts by mass to 11 parts by mass and the powdered soybean lecithin content was changed from 6 parts by mass to 1 part by mass. The content of the complex in quality improver I, the content of the complex in the solid content of quality improver I, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0059] [Production Example 10] A powdered quality improver J containing a freeze-denatured lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and production method as in Production Example 1, except that the soy protein content (6 parts by mass) in Production Example 1 was changed to 9.6 parts by mass and the powdered soybean lecithin content (6 parts by mass) was changed to 2.4 parts by mass. The content of the complex in the obtained quality improver J, the content of the complex in the solid content of quality improver J, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0060] [Production Example 11] A powdered quality improver K containing a freeze-denatured lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and production method as in Production Example 1, except that the soy protein content was changed from 6 parts by mass to 8 parts by mass and the powdered soybean lecithin content was changed from 6 parts by mass to 4 parts by mass. The content of the complex in the obtained quality improver K, the content of the complex in the solid content of quality improver K, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0061] [Production Example 12] A powdered quality improver L containing a freeze-denatured lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and production method as in Production Example 1, except that the soy protein content was changed from 6 parts by mass to 4 parts by mass and the powdered soybean lecithin content was changed from 6 parts by mass to 8 parts by mass. The content of the complex in the obtained quality improver L, the content of the complex in the solid content of quality improver L, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0062] [Production Example 13] A powdered quality improver M containing a freeze-denatured lipid-protein complex with a water content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that the cooling conditions in Production Example 1 were changed from slow cooling at 0.5°C / h for 25 hours to rapid cooling at 5°C / h for 2.5 hours. The content of the complex in the obtained quality improver M, the content of the complex in the solid content of the quality improver M, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0063] [Table 1]

[0064] <Viscosity measurement test> In Production Examples 1 to 13, the lipid-protein complexes were homogenized and then divided into frozen and unfrozen samples. After the freezing process, the samples were stored at -20°C for 20 hours, thawed at a rate of 1°C / h, and left for 10 hours after reaching a temperature of 25°C. The viscosities of these aqueous solutions at 25°C were measured using a rotational viscometer. Compared to the viscosity of the unfrozen aqueous solution, the viscosity was evaluated as follows: × if lower, △ if the viscosity was the same or less than 1.5 times higher, ○ if the viscosity was 1.5 to 2 times higher, ○+ if the viscosity was 2 to 3 times higher, ◎- if the viscosity was 3 to 4 times higher, and ◎ if the viscosity was 4 times higher or more. The results are shown in Table 2.

[0065] [Table 2]

[0066] <Emulsifying activity test> The quality improvers A to M obtained in Production Examples 1 to 13 were subjected to an emulsifying activity test by the following method.

[0067] [Test method] 40 mg of the quality improver was placed in a 30 ml vial and dissolved in 14 ml of distilled water heated to 60°C to form the aqueous phase. Liquid soybean salad oil was heated to 60°C to form the oil phase. 6 g of the oil phase was added to 14 g of the aqueous phase, and the mixture was pre-emulsified at 30,000 rpm for 30 seconds using a homomixer to obtain an emulsion. This emulsion was then subjected to ultrasonic treatment (Ultrasonic Generator US50, manufactured by Nippon Seiki Seisakusho Co., Ltd.) at 5 for 2 minutes to obtain an oil-in-water emulsion. The particle size distribution of the oil-in-water emulsions was measured using a laser diffraction particle size analyzer (SALD-2300, manufactured by Shimadzu Corporation) under refractive index conditions of 1.60-0.20i. Phase separation of the oil-in-water emulsions was also evaluated. The results are shown in Table 3.

[0068] Evaluation criteria for phase separation: The oil-in-water emulsion used in the above test was left to stand for 24 hours in a refrigerator at 5°C, and then the state was visually observed and evaluated according to the following criteria. ◎: No phase separation ○: slight phase separation △: Slight phase separation ×: Phase separation

[0069] [Table 3]

[0070] <Chinese noodle production> Example 1 A wheat flour composition was obtained by mixing 100 parts by weight of wheat flour for Chinese noodles (Toku Number One, manufactured by Nisshin Flour Milling Co., Ltd.), 1 part by weight of powdered activated gluten (Emasoft M1000, manufactured by Riken Vitamin Co., Ltd.), and 1 part by weight of dried egg white. Meanwhile, 1 part by weight of powdered kansui (red, manufactured by Oriental Yeast Co., Ltd.), 1 part by weight of salt, and 0.075 parts by weight of quality improver A were added to 35 parts by weight of water, and dispersed and dissolved to obtain an aqueous solution. The wheat flour composition and aqueous solution were thoroughly mixed using a mixer to obtain noodle dough. After overnight retardation, the noodles were rolled, cut, and formed into noodle strands using a noodle machine, and then boiled in water at 100°C for 1 minute to obtain Chinese noodles A. The obtained Chinese noodles A were evaluated for the evaluation items listed in Table 4. The evaluation results are shown in Table 4.

[0071] Example 2 Chinese noodles B were obtained according to the formulation and production method of Example 1, except that quality improver B was used instead of quality improver A. The obtained Chinese noodles B were evaluated for the evaluation items listed in Table 4. The evaluation results are shown in Table 4. Example 3 Chinese noodles F were obtained according to the formulation and production method of Example 1, except that quality improver F was used instead of quality improver A. The obtained Chinese noodles C were evaluated for the evaluation items listed in Table 4. The evaluation results are shown in Table 4.

[0072] Comparative Example 1 Chinese noodles H were obtained according to the formulation and production method of Example 1, except that quality improver H was used instead of quality improver A. The obtained Chinese noodles D were evaluated for the evaluation items listed in Table 4. The evaluation results are shown in Table 4. Comparative Example 2 Chinese noodles M were obtained according to the formulation and production method of Example 1, except that quality improver M was used instead of quality improver A. The obtained Chinese noodles I were evaluated for the evaluation items listed in Table 4. The evaluation results are shown in Table 4.

[0073] [Table 4]

[0074] Evaluation criteria: ◎: Very good ○: Good △: Slightly poor ×: Bad

[0075] As is clear from Table 4, the Chinese noodles of Examples 1 to 3, which used the quality improvers of Production Examples 1, 2, and 6, were supple and had good crispness and smoothness in the throat. They also had excellent reconstitution properties, and the stretching of the noodles was suppressed. In contrast, the Chinese noodles of Comparative Examples 1 and 2, which used the quality improvers of Production Examples 8 and 13, were poor in suppleness, crispness, and smoothness in the throat, and the stretching of the noodles was not suppressed. These results demonstrate that the food quality improver of the present invention can improve the quality of noodles.

[0076] <Bread production> Example 4 All ingredients of the sponge mix consisting of 70 parts by weight of strong flour, 2 parts by weight of fresh yeast, 0.1 parts by weight of yeast food, and 40 parts by weight of water were mixed in a vertical mixer at low speed for 3 minutes and at medium speed for 2 minutes to obtain a sponge dough (kneading temperature 26 ° C). This sponge dough was placed in a dough box and subjected to sponge fermentation for 4 hours at 28 ° C and a relative humidity of 80% RH. After the sponge fermentation was completed, the dough was placed back into the mixer bowl, and 30 parts by weight of strong flour, 6 parts by weight of caster sugar, 2 parts by weight of skim milk powder, 1.8 parts by weight of salt, 0.075 parts by weight of quality improver A, and 22.5 parts by weight of water were added, and the mixture was mixed in a vertical mixer at low speed for 3 minutes and at medium speed for 3 minutes. Five parts by weight of shortening ("Premium Short CF" manufactured by ADEKA Corporation) was then added, and the mixture was mixed at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 1 minute to obtain a bread dough (kneading temperature: 28°C). The resulting bread dough was allowed to stand for 30 minutes, divided into 220 g portions, rolled into balls, and rested for 30 minutes. After that, the dough was molded into a molder, and six pieces were cut into U-shapes and placed in a 3-loaf Pullman mold. This was then proofed for 50 minutes at 38°C and a relative humidity of 85% RH, and baked for 40 minutes in a static oven at 200°C to obtain Pullman-type bread A. The resulting Pullman-type bread A was evaluated for the evaluation items listed in Table 5. The evaluation results are shown in Table 5.

[0077] Example 5 Pullman-type bread B was obtained according to the formulation and production method of Example 4, except that quality improver B was used instead of quality improver A. The obtained Pullman-type bread B was evaluated for the evaluation items listed in Table 5. The evaluation results are shown in Table 5. Example 6 Pullman-type bread F was obtained according to the formulation and production method of Example 4, except that quality improver F was used instead of quality improver A. The obtained Pullman-type bread F was evaluated for the evaluation items listed in Table 5. The evaluation results are shown in Table 5.

[0078] Comparative Example 3 Pullman-type bread H was obtained according to the formulation and production method of Example 4, except that quality improver H was used instead of quality improver A. The obtained Pullman-type bread H was evaluated for the evaluation items listed in Table 5. The evaluation results are shown in Table 5. Comparative Example 4 Pullman-type bread M was obtained according to the formulation and production method of Example 4, except that quality improver M was used instead of quality improver A. The obtained Pullman-type bread M was evaluated for the evaluation items listed in Table 5. The evaluation results are shown in Table 5.

[0079] [Table 5]

[0080] Evaluation by 10 expert panelists ◎: Over 80% rated as good ○: Between 50% and 80% rated as good △: 20% to less than 50% rated as good ×: Less than 20% rated as good

[0081] As is clear from Table 5, the Pullman-type breads of Examples 4 to 6, which used the quality improvers of Production Examples 1, 2, and 6, had a soft texture. In particular, the Pullman-type breads of Examples 4 and 5 had excellent moistness, and the Pullman-type bread of Example 4 also had excellent crispness. In contrast, the Pullman-type breads of Comparative Examples 3 and 4, which used the quality improvers of Production Examples 8 and 13, were poor in one or more of the evaluation items of softness, moistness, and crispness. These results demonstrate that the food quality improver of the present invention can improve the quality of Pullman-type bread.

[0082] <Making sponge cake> Example 7 180 parts by weight of whole eggs, 100 parts by weight of caster sugar, 0.075 parts by weight of quality improver A, and 15 parts by weight of cake foaming emulsion fat ("Torte": manufactured by ADEKA Corporation) were placed in a mixer bowl. The mixture was mixed in a vertical mixer using a wire whisk at low speed for 10 seconds, and then whipped at high speed until the specific gravity reached 0.35. Next, 100 parts by weight of soft flour and 1 part by weight of baking powder were added to the mixer bowl and mixed at low speed for 30 seconds. Then, 10 parts by weight of sponge cake kneading oil ("Lys Gracieux": manufactured by ADEKA Corporation) was added, and the mixture was mixed at low speed for another 30 seconds and at medium speed for 10 seconds to obtain a sponge cake batter (specific gravity was approximately 0.45). 450 g of the resulting sponge cake batter was poured into a No. 7 sponge cake mold lined with paper for the bottom and sides, and baked in a stationary oven at 180°C for 30 minutes to obtain sponge cake A. The resulting sponge cake A had a pleasant moist texture and also had a soft, melt-in-the-mouth texture.

[0083] Comparative Example 5 A sponge cake M was obtained using the same formulation and production method as in Example 7, except that quality improver M was used instead of quality improver A. Compared to sponge cake A, the resulting sponge cake M had a drier texture and poor melt-in-the-mouth feel.

[0084] <Flour paste manufacturing> Example 8 An oil phase was prepared by dispersing 3 parts by weight of waxy corn-derived phosphate cross-linked starch and 0.05 parts by weight of locust bean gum in 25 parts by weight of palm oil. 38.375 parts by weight of water, 1 part by weight of wheat flour, 30 parts by weight of sugar, 2 parts by weight of whey protein concentrate (WPC), 0.075 parts by weight of quality improver A, and 0.5 parts by weight of egg yolk. The oil and water phases were dissolved by heating, mixed, emulsified, and homogenized, then sterilized by heating at 100°C for 2 minutes using a scraper-type heating device. The resulting mixture was packed in a 0.2 mm thick polyethylene pillowcase and cooled to 22°C to obtain a custard-flavored flour paste A. The resulting flour paste A had reduced viscosity and a smooth texture that melted easily in the mouth.

[0085] Comparative Example 6 Flour paste M was obtained according to the formulation and manufacturing method of Example 8, except that quality improver M was used instead of quality improver A. Compared to flour paste A, the obtained flour paste M was sticky and had a texture that did not melt in the mouth well.

[0086] <Whipped cream production> Example 9 Palm kernel oil 2.5 parts by mass, palm kernel stearin 2.5 parts by mass, butter oil 30 parts by mass, lecithin 0.15 parts by mass, glycerin fatty acid ester 0.15 parts by mass were mixed while heating to 65 ° C. to prepare an oil phase. Meanwhile, water 59.325 parts by mass, skim milk powder 5 parts by mass, sucrose fatty acid ester 0.15 parts by mass, quality improver A 0.075 parts by mass, sodium hexametaphosphate 0.1 parts by mass, guar gum 0.05 parts by mass were mixed while heating to 65 ° C. to prepare an aqueous phase. The aqueous phase and the oil phase were mixed and emulsified to prepare a preliminary emulsion, homogenized at a pressure of 3 MPa, sterilized at 140 ° C. for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), and then homogenized again at a pressure of 5 MPa and cooled to 5 ° C. Then, the mixture was aged in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion A. Whipped cream A was prepared by adding 7 parts by mass of caster sugar to 100 parts by mass of this foamable oil-in-water emulsion fat A and whipping it using a wire whisk in a tabletop mixer. The whipped cream had a smooth, fresh texture and melted easily in the mouth.

[0087] Comparative Example 7 Whipped cream M was obtained according to the formulation and production method of Example 9, except that quality improver M was used instead of quality improver A. Compared to whipped cream A, the obtained whipped cream M had poor melt-in-the-mouth properties and a gritty texture.

Claims

1. The active ingredient is a frozen denatured lipid-protein complex. the protein constituting the freeze-denatured lipid-protein complex is a vegetable protein, The mass ratio of protein to lipid in the frozen-denatured lipid-protein complex is 100 parts by mass of protein to 100 to 250 parts by mass of lipid; The freeze-denatured lipid-protein complex is obtained by homogenizing an aqueous solution containing a protein and a lipid, and then freeze-denaturing the lipid-protein complex by slow freezing.

2. 2. The food quality improver according to claim 1, wherein the vegetable protein is one or more proteins selected from the group consisting of wheat protein, bean protein, and rice protein.

3. The vegetable protein is a pulse protein, 3. The food quality improver according to claim 2, wherein the pulse protein is one or more proteins selected from the group consisting of soybean protein, pea protein, fava bean protein, mung bean protein and chickpea protein.

4. The food quality improver according to any one of claims 1 to 3, wherein the lipid constituting the freeze-denatured lipid-protein complex is one or more selected from the group consisting of triglycerides, diglycerides, monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters.

5. 5. The food quality improver according to claim 4, wherein the lipid constituting the freeze-denatured lipid-protein complex is a phospholipid.

6. homogenizing an aqueous solution containing proteins and lipids; and 1. A method for producing a frozen denatured lipid-protein complex, comprising the step of slowly freezing a homogenized aqueous solution, The protein is a vegetable protein, A method for producing a frozen denatured lipid-protein complex, wherein the mass ratio of protein to lipid in the frozen denatured lipid-protein complex is 100 to 250 parts by mass of lipid per 100 parts by mass of protein.

7. 1. A method for improving the quality of food by adding a frozen denatured lipid-protein complex to the food, comprising: the protein constituting the freeze-denatured lipid-protein complex is a vegetable protein, the mass ratio of protein to lipid in the frozen-denatured lipid-protein complex is 100 parts by mass of protein to 100 to 250 parts by mass of lipid; The method for improving food quality, wherein the freeze-denatured lipid-protein complex is obtained by homogenizing an aqueous solution containing a protein and a lipid, and then freeze-denaturing the lipid-protein complex by slow freezing.

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