Quality improving agent for foods and foods

Abstract

The present invention provides a quality improving agent for foods, whose production method is simple, and which is excellent in storage stability and capable of keeping the texture or flavor of foods immediately after processing or cooking for a long time when it is added to various foods. The quality improving agent for foods comprises a lamella structure of an organic acid monoglyceride dispersed in an aqueous solution containing an emulsifying agent and a saccharide. In a preferred embodiment of the invention, the emulsifying agent is a sucrose fatty acid ester or a polyglycerine fatty acid ester, the saccharide is an oligosaccharide, and the organic acid monoglyceride is succinic acid monoglyceride.

Description

technical field

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

[0002] After the food containing starch is processed or cooked, the starch granules age during storage, the moist feeling is lost, and the dry feeling appears, so the taste becomes hard. Also, an odor due to aging is sometimes generated. In addition, in frozen foods, the coarsening of ice crystals during cryopreservation and the vaporization of moisture can lead to destruction of food tissue, or dehydration during thawing. Moreover, even in the filling of glutinous rice cakes or meatballs, water will separate over time.

[0003] In order to deal with the above-mentioned problems arising from the food being stored, some methods of quality improvers have been proposed.

[0004] For example, it is proposed that fats, organic acid monoglycerides, diglycerides, emulsifiers, sugars, and water are mixed in a specific ratio to form an emulsified oil composition, and th...

Examples

Embodiment 1

[0055] 50 g of HLB11 sucrose stearate ("RYOTO Sugar Ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed in 50 g of ethanol at room temperature, and 700 g of oligosaccharide aqueous solution (Japanese food "High maltose (high maltose) MC-45" manufactured by Kagaku Co., Ltd.) (aqueous solution of 610 g of oligosaccharide solution and 90 g of desalted water) were mixed and stirred for 30 minutes (hereinafter referred to as "oligosaccharide solution"). On the other hand, 20 g of monoglyceride succinate ("Step SS" manufactured by Kao Corporation) was dispersed in 180 g of desalted water and stirred while raising the temperature to 60°C to obtain an aqueous dispersion of a layered structure. The above-mentioned oligosaccharide solution was cooled to 55° C., and the above-mentioned aqueous dispersion of the layered structure of monoglyceride succinate was added, followed by stirring for 20 minutes. Then, it cooled to 45 degreeC, and prepared 1000g of food...

Embodiment 2

[0058] 35 g of HLB11 sucrose stearate ("RYOTO Sugar Ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed in 50 g of ethanol at room temperature, and 680 g of oligosaccharide aqueous solution (Mitsuwa Starch Industry Co., Ltd. "Oligotose") was mixed and stirred for 30 minutes (hereinafter referred to as "oligosaccharide liquid"). On the other hand, 35 g of monoglyceride succinate ("Step SS" manufactured by Kao Corporation) was dispersed in 200 g of desalted water and stirred while raising the temperature to 60° C. to obtain an aqueous dispersion of a layered structure. The above-mentioned oligosaccharide solution was cooled to 55° C., and the above-mentioned aqueous dispersion of the layered structure of monoglyceride succinate was added, followed by stirring for 20 minutes. Then, it cooled to 45 degreeC, and prepared 1000g of food quality improvement agents (henceforth "improvement agent B"). In addition, the confirmation of the lamellar structure ...

Embodiment 3

[0061] The sucrose stearate of HLB5 ("RYOTOSugar Ester S-570" manufactured by Mitsubishi Chemical Foods Co., Ltd.) was used instead of the sucrose stearate of HLB11 in Example 2. Method, prepare 1000 g of food quality improver (hereinafter referred to as "improver C"). Using this improver C, a sponge cake (cake C) was baked in the same manner as in Example 1. This sponge cake was stored at 4° C. for one week, and the change in the water content of the inner phase portion and the change in hardness measured by a rheometer were evaluated. The evaluation results are shown in Table 1.

technical field

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

[0002] After the food containing starch is processed or cooked, the starch granules age during storage, the moist feeling is lost, and the dry feeling appears, so the taste becomes hard. Also, an odor due to aging is sometimes generated. In addition, in frozen foods, the coarsening of ice crystals during cryopreservation and the vaporization of moisture can lead to destruction of food tissue, or dehydration during thawing. Moreover, even in the filling of glutinous rice cakes or meatballs, water will separate over time.

[0003] In order to deal with the above-mentioned problems arising from the food being stored, some methods of quality improvers have been proposed.

[0004] For example, it is proposed that fats, organic acid monoglycerides, diglycerides, emulsifiers, sugars, and water are mixed in a specific ratio to form an emulsified oil composition, and th...

Examples

Embodiment 1

[0055] 50 g of HLB11 sucrose stearate ("RYOTO Sugar Ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed in 50 g of ethanol at room temperature, and 700 g of oligosaccharide aqueous solution (Japanese food "High maltose (high maltose) MC-45" manufactured by Kagaku Co., Ltd.) (aqueous solution of 610 g of oligosaccharide solution and 90 g of desalted water) were mixed and stirred for 30 minutes (hereinafter referred to as "oligosaccharide solution"). On the other hand, 20 g of monoglyceride succinate ("Step SS" manufactured by Kao Corporation) was dispersed in 180 g of desalted water and stirred while raising the temperature to 60°C to obtain an aqueous dispersion of a layered structure. The above-mentioned oligosaccharide solution was cooled to 55° C., and the above-mentioned aqueous dispersion of the layered structure of monoglyceride succinate was added, followed by stirring for 20 minutes. Then, it cooled to 45 degreeC, and prepared 1000g of food...

Embodiment 2

[0058] 35 g of HLB11 sucrose stearate ("RYOTO Sugar Ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd.) was dispersed in 50 g of ethanol at room temperature, and 680 g of oligosaccharide aqueous solution (Mitsuwa Starch Industry Co., Ltd. "Oligotose") was mixed and stirred for 30 minutes (hereinafter referred to as "oligosaccharide liquid"). On the other hand, 35 g of monoglyceride succinate ("Step SS" manufactured by Kao Corporation) was dispersed in 200 g of desalted water and stirred while raising the temperature to 60° C. to obtain an aqueous dispersion of a layered structure. The above-mentioned oligosaccharide solution was cooled to 55° C., and the above-mentioned aqueous dispersion of the layered structure of monoglyceride succinate was added, followed by stirring for 20 minutes. Then, it cooled to 45 degreeC, and prepared 1000g of food quality improvement agents (henceforth "improvement agent B"). In addition, the confirmation of the lamellar structure ...

Embodiment 3

[0061] The sucrose stearate of HLB5 ("RYOTOSugar Ester S-570" manufactured by Mitsubishi Chemical Foods Co., Ltd.) was used instead of the sucrose stearate of HLB11 in Example 2. Method, prepare 1000 g of food quality improver (hereinafter referred to as "improver C"). Using this improver C, a sponge cake (cake C) was baked in the same manner as in Example 1. This sponge cake was stored at 4° C. for one week, and the change in the water content of the inner phase portion and the change in hardness measured by a rheometer were evaluated. The evaluation results are shown in Table 1.

Images