Looseness improver for starch-containing food

Abstract

The present invention addresses the problem of providing: a loosening-improving agent for producing a delicious starch-containing food by suppressing deterioration in quality such as deterioration in loosening during storage; and a starch-containing food using the loosening-improving agent. According to the present invention, it has been found that a delicious starch-containing food can be obtained by suppressing deterioration in quality such as deterioration in loosening during storage by containing tremella polysaccharide in the loosening improver for a starch-containing food.

Description

Technical Field

[0001] The invention relates to a bulking improver for starch-containing foods. Background Art

[0002] Due to the diversification of food in recent years, the demand for processed food is increasing. In particular, for starch-containing 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] In these processed foods that are circulated and sold on the market, quality deterioration may occur due to the convenience of processing and the passage of time. Noodles and rice generally contain starch, and during processing and cooking, the starch flows out to the surface of the food, causing the food to stick to each other. As a result, due to the adhesion between the surfaces, there is a tendency that it is difficult to divide into a single meal portion or difficult to mix with soups and sauces when eating.

[0004] Applications related to loosening improvers for starch-containing foods such as noodles include a method of adding an organic acid (Patent Document 1) and a method of using gum arabic, gum ghatti, and an emulsifier (Patent Document 2).

[0005] In addition, Patent Document 3 describes "a method for producing a powdered or granular loosening agent for noodles, characterized in that a water-in-oil emulsion containing monoglycerol fatty acid ester and soybean protein in a ratio of soybean protein: monoglycerol fatty acid ester = 1:0.1 to 1:10 is dried." Patent Document 4 describes "a loosening agent for starch-containing food, comprising water-soluble hemicellulose from beans and a viscosity regulator, and the Casson viscosity of the loosening agent solution when the loosening agent is surface-treated or added to starch-containing food is 39 to 285 mPa·s, and the Casson yield value is 105 to 401 mPa·s."

[0006] Prior art literature

[0007] Patent Literature

[0008] Patent Document 1: Japanese Patent Application Laid-Open No. 61-181350

[0009] Patent Document 2: Japanese Patent Application Publication No. 2011-177120

[0010] Patent Document 3: Japanese Patent No. 6555127

[0011] Patent Document 4: Japanese Patent No. 7001057 Summary of the invention

[0012] An object of the present invention is to provide a loosening improving agent for suppressing quality degradation such as loosening during storage and producing a delicious starch-containing food, and a starch-containing food using the loosening improving agent.

[0013] The present inventors believed that if the above problems could be solved, the market would be further expanded, and repeatedly conducted intensive research. As a result, the present inventors solved the above problems by including Tremella polysaccharides, thereby completing the present invention.

[0014] It should be noted that the techniques of Patent Documents 1 and 2 have problems such as a failure to obtain a sufficient loosening effect. The solutions of Patent Documents 3 and 4 are different from those of the present invention.

[0015] That is, the present invention relates to the following scheme:

[0016] (1) A bulking improver for starch-containing foods, comprising (A) Tremella polysaccharides;

[0017] (2) The bulking improving agent for starch-containing foods according to (1), further comprising the following polysaccharide (B):

[0018] (B) is a water-soluble polysaccharide other than (A);

[0019] (3) The bulking improver for starch-containing foods according to (2), wherein (B) is at least one selected from the group consisting of xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, water-soluble soybean polysaccharides, water-soluble pea polysaccharides, carrageenan, tamarind seed gum, tara gum, cassia gum, pectin, carboxymethyl cellulose and alginic acid;

[0020] (4) A starch-containing food, characterized in that Tremella polysaccharides are present on the surface;

[0021] (5) A starch-containing food, characterized in that the polysaccharides (A) and (B) described in (2) or (3) are present on the surface;

[0022] (6) A method for producing a starch-containing food, comprising adding Tremella polysaccharides to the food;

[0023] (7) A method for producing a starch-containing food, comprising adding the polysaccharides (A) and (B) described in (2) or (3) to the food;

[0024] (8) A method for improving the bulkiness of starch-containing food, characterized in that Tremella polysaccharide is added to the starch-containing food;

[0025] (9) A method for improving the bulkiness of a starch-containing food, characterized in that the polysaccharides (A) and (B) described in (2) or (3) are added to the starch-containing food.

[0026] According to the present invention, a bulking improving agent for suppressing quality degradation such as loosening during storage and producing a delicious starch-containing food, and a starch-containing food using the bulking improving agent can be provided. DETAILED DESCRIPTION

[0027] Starchy foods

[0028] The starch-containing food of the present invention refers to various foods made by using rice, glutinous rice, wheat, barley, barnyard millet, corn, cassava, potato, sweet potato, etc. directly, or using ground products thereof, or using starch obtained from them.

[0029] In addition, processed products of rice and barley include cooked rice, barley rice, rice balls, sushi, pilaf, fried rice, steamed rice, bibimbap, etc. In addition, foods produced by boiling raw dough using starch from wheat flour, rice, rice flour, or other cereals as main raw materials include cakes and pastries such as glutinous rice balls, cake-like foods such as tapioca balls, dumplings, and noodles.

[0030] Noodles

[0031] Noodles as starch-containing foods include dried noodles, raw noodles, fried noodles, hot air dried instant noodles, freeze dried instant noodles, etc. Specifically, buckwheat noodles, udon noodles, flat noodles, Chinese noodles, spaghetti, macaroni, vegetarian noodles, Vietnamese rice noodles, Korean cold noodles, vermicelli, etc. can be cited.

[0032] These starch-containing foods are represented by home-cooked foods, including final commercial processed foods intended for immediate consumption, semi-finished products that need to be cooked before consumption, and foods circulated in the market at room temperature, refrigerated, frozen, or ice temperature.

[0033] Loosening improver for starchy foods

[0034] The bulking improving agent for starch-containing foods of the present invention is characterized in that it comprises (A) Tremella polysaccharides. In addition, by further comprising (B) water-soluble polysaccharides other than (A) in addition to (A), the bulking property of the starch-containing foods and the quality of the starch-containing foods are further improved, and thus it is preferred.

[0035] Tremella polysaccharides

[0036] The Tremella polysaccharide used in the present invention may be one obtained from Tremella fuciformis as a raw material.

[0037] Tremella polysaccharides can be obtained from Tremella as a raw material by water extraction, hot water extraction, heating extraction under acidic or alkaline conditions, extraction by enzyme decomposition, etc. Alternatively, commercially available products may be used.

[0038] In the present invention, for example, "Tremel gum (registered trademark)" manufactured by Unitec Foods Co., Ltd., which is a commercial product of Tremella polysaccharides, can be used.

[0039] Water-soluble polysaccharides

[0040] The bulking improver for starch-containing foods in the present invention preferably uses (A) Tremella polysaccharides and (B) water-soluble polysaccharides other than (A) in combination. As the water-soluble polysaccharides, specifically, water-soluble polysaccharides derived from leguminous plants such as soybeans, peas, red beans, cowpeas, kidney beans, broad beans, chickpeas, lentils, and gum arabic, xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, carrageenan, tamarind seed gum, tara gum, cassia gum, pectin, carboxymethyl cellulose, alginic acid, tamarind seed polysaccharides, karaya gum, tragacanth gum, pectin, ghatti gum, gellan gum, agar, curdlan, fermented cellulose and derivatives thereof can be exemplified. More preferably, it is at least one selected from xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, water-soluble soybean polysaccharides, water-soluble pea polysaccharides, carrageenan, tamarind seed gum, tara gum, cassia gum, pectin, carboxymethyl cellulose and alginic acid. More preferably, it is at least one selected from xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, water-soluble soybean polysaccharides and water-soluble pea polysaccharides. By using (A) Tremella polysaccharides and (B) water-soluble polysaccharides other than (A) in combination, the looseness is further improved, so it is preferred.

[0041] Water-soluble soybean polysaccharides

[0042] The water-soluble soybean polysaccharides in the present invention refer to water-soluble polysaccharides extracted from soybean seeds. Preferably, it is a water-soluble polysaccharide extracted from the seed part of soybean seeds, and more preferably, it is a water-soluble polysaccharide extracted from okara produced as a by-product in the production of tofu, isolated soybean protein, etc. It is further preferred to use okara obtained from defatted soybeans. Its production method is, for example, using okara as a raw material, extracting at a temperature greater than 100°C, preferably below 150°C, and more preferably below 130°C under conditions in an alkaline region to a weakly acidic region, and performing solid-liquid separation to obtain it. As a trade name, for example, "Soya Five-S" (manufactured by Fuji Oil Co., Ltd.) and the like can be exemplified.

[0043] Water-soluble pea polysaccharides

[0044] The water-soluble pea polysaccharides in the present invention refer to water-soluble polysaccharides extracted from pea seeds. Preferably, the water-soluble polysaccharides are extracted from the fruiting part of pea seeds, and more preferably, the water-soluble polysaccharides are extracted from the seeds of yellow peas. The production method thereof can be obtained, for example, by the production example described in the specification of International Publication No. 2012 / 176852. As a trade name, "FIPEA-D" (manufactured by Fuji Oil Co., Ltd.) can be exemplified.

[0045] The form of the bulking improver is not particularly limited. For example, it can be a liquid or paste obtained by dissolving (A) Tremella polysaccharides, more preferably (B) water-soluble polysaccharides other than (A), and other adjuvants in water, a powdery substance obtained by simply mixing them, and a granular substance obtained by granulating the mixed powdery substance. The bulking improver for starch-containing foods of the present invention can impart good bulking properties when used in the above-mentioned starch-containing foods.

[0046] The amount of the loosening improver of the present invention relative to noodles is preferably 0.01 to 10% by mass when (A) Tremella polysaccharides are used alone, based on the amount of (A) Tremella polysaccharides relative to starch-containing foods. The lower limit may more preferably be 0.02% by mass or more, 0.03% by mass or more, 0.04% by mass or more, 0.05% by mass or more, 0.06% by mass or more, 0.07% by mass or more, 0.08% by mass or more, 0.1% by mass or more, or 0.2% by mass or more. The upper limit may more preferably be 9% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, or 0.5% by mass or less.

[0047] In addition, when (A) Tremella polysaccharide and (B) water-soluble polysaccharide other than (A) are used together, the amount of loosening modifier added relative to starch-containing food is preferably 0.01 to 10% by mass relative to the total amount of (A) and (B) relative to starch-containing food. The lower limit can be more preferably 0.02% by mass or more, 0.03% by mass or more, 0.04% by mass or more, 0.05% by mass or more, 0.06% by mass or more, 0.07% by mass or more, 0.08% by mass or more, 0.1% by mass or more, or 0.2% by mass or more. The upper limit can be more preferably 9% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.9% by mass or less, 0.8% by mass or less, 0.7% by mass or less, or 0.5% by mass or less.

[0048] Emulsifier

[0049] In the present invention, an emulsifier may be further used. (A) Tremella polysaccharide and an emulsifier may be used in combination, or an emulsifier may be further used in combination with the polysaccharides of (A) and (B). In addition, when an emulsifier is used in combination, fats and oils may also be included in the loosening improver for starch-containing foods.

[0050] As emulsifiers, glycerol fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, stearoyl lactylate, polysorbate, propylene glycol fatty acid esters, and lecithin can be exemplified. Glycerol fatty acid esters are particularly preferred in the present invention. When oils and fats are contained, oily substances such as general animal and plant oils and fats, and tocopherol as a fat-soluble vitamin can be used.

[0051] It should be noted that the bulking improver containing an emulsifier can be distributed and sold in a powder state, or in an emulsified or suspended state with oils and fats, or in a solution state obtained by further adding a solution of water, saline solution, etc. to an organic acid solution such as acetic acid.

[0052] Viscosity

[0053] The viscosity of the solution to which the loosening improver for starch-containing foods of the present invention is added or surface treated can be in a range appropriately set by a person skilled in the art, and the viscosity of the aqueous solution at 20° C. can be in the range of 1 to 30,000 mPa·s. In addition, it can be in the range of 2 to 29,000 mPa·s, and further in the range of 3 to 28,000 mPa·s.

[0054] Viscosity measurement method

[0055] The method for measuring viscosity in the present application is as follows. Prepare a solution to be added or surface treated, and adjust the temperature to 20°C. Place 200g of the solution in a 200mL tall beaker and measure using a TVB-10 viscometer (manufactured by Toki Kogyo Co., Ltd., stirring speed 12rpm). It should be noted that for the rotor used in the viscosity measurement, a suitable rotor is appropriately used within the viscosity range. In the present invention, when the stirring speed is 12rpm, rotor No.L / Adp is used in the range of 1 to 50mPa·s, rotor No.M1 is used in the range of 51 to 500mPa·s, rotor No.M2 is used in the range of 501 to 2500mPa·s, rotor No.M3 is used in the range of 2501 to 10000mPa·s, and rotor No.M4 is used in the range of 10001 to 50000mPa·s.

[0056] Other ingredients

[0057] Although Tremella polysaccharides must be added to the present loosening improver, other additives may be used in combination as appropriate according to the purpose of adjusting starch-containing foods. Other additives include monosaccharides such as glucose and fructose, oligosaccharides such as sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and maltotetraose, and polysaccharides such as sugar alcohols, dextrin, sea radish, furcellaran, sodium alginate, crystalline cellulose, hydroxypropyl methylcellulose, hyaluronic acid, cyclodextrin, chitosan, propylene glycol alginate, various starches such as processed starch, hydrolyzates of these polysaccharides, gelatin, soluble collagen, salts such as calcium enhancers, and acidulants such as acetic acid, citric acid, lactic acid, adipic acid, and gluconic acid.

[0058] Addition method and surface treatment method

[0059] The method of adding the present loosening agent containing Tremella polysaccharides to starch-containing foods, or the method of surface-treating starch-containing foods using the present loosening agent, is not particularly limited, and the following methods are available. As a method of adding the present loosening agent to starch-containing foods, (1) when making processed rice, add the present loosening agent to the rice and cook it. In addition, the rice is further processed. (2) The present loosening agent is pre-added to water or hot water when cooking noodles, pasta, or cake-like foods and cooked. (3) As a method of kneading the present loosening agent into the raw dough of cooked noodles, instant noodles, or pasta, there can be exemplified (i) a method of mixing and adding the present loosening agent to wheat flour, etc., and (ii) a method of adding the loosening agent to water after mixing and dissolving it together with salt, brine, or seasonings.

[0060] In addition, as a method for surface treatment of starch-containing foods using the present loosening agent containing Tremella polysaccharides, there can be exemplified (1) wrapping an aqueous solution of the present loosening agent around cooked or steamed rice or cake-like foods, cooked noodles, pasta or cake-like foods, etc., to perform surface treatment. (2) spraying or applying an aqueous solution of the present loosening agent onto steamed rice or cake-like foods, cooked noodles, pasta or cake-like foods. (3) immersing steamed rice or cake-like foods, cooked noodles, pasta or cake-like foods in an aqueous solution of the present loosening agent. (4) dissolving the present loosening agent in a seasoning solution in advance and sprinkling the mixture on pasta, noodles, cake-like foods or rice for surface treatment. (5) mixing the present loosening agent with a powdered seasoning and sprinkling the mixture on rice, pasta, noodles, cake-like foods for surface treatment. These methods are selected according to the characteristics of each food, such as the production line and sales form.

[0061] At this time, the starch-containing food characterized by the presence of Tremella polysaccharides on the surface refers to a state in which Tremella polysaccharides can be present on the surface of the starch-containing food using any of the above-mentioned addition methods and surface treatment methods. For example, it refers to a starch-containing food characterized by the presence of Tremella polysaccharides on the surface of the food by boiling the starch-containing food using an aqueous solution containing Tremella polysaccharides, or by spraying or applying a solution containing Tremella polysaccharides on the surface of the starch-containing food. Furthermore, in the case of starch-containing foods such as noodles and cake-like foods, Tremella polysaccharides can be kneaded into the food during preparation, in which case Tremella polysaccharides are also present on the food surface, and therefore, it is a starch-containing food characterized by the presence of Tremella polysaccharides on the surface.

[0062] In addition, the starch-containing food characterized by the presence of polysaccharides (A) and (B) on the surface also refers to a starch-containing food in which the polysaccharides (A) and (B) can be present on the food surface by any of the above-mentioned addition methods and surface treatment methods.

[0063] The noodles as starch-containing foods obtained by the method of adding the loosening improver to starch-containing foods have good looseness. Therefore, the noodles obtained by the present invention are very easy to eat, have good flavor and are delicious. In addition, for example, in the case of cooked noodles, the looseness is maintained even after refrigerated storage for 1 to 2 days after preparation, the adhesion of the noodles is significantly suppressed, and the elasticity and viscosity of the noodles are also maintained. In addition, by imparting good looseness, the noodles have excellent processing adaptability such as easy mixing and not easy to break in the production of noodles.

[0064] Example

[0065] Hereinafter, "%" and "part" mean "mass %" and "mass part" unless otherwise specified.

[0066] Example

[0067] Preparation of bulking improver for starch-containing foods

[0068] According to the formulation tables in Tables 1 to 3, preparation was performed by the following method.

[0069] 1. Add Tremella polysaccharide to warm water at 80°C according to the formulation in the table. When a water-soluble polysaccharide other than Tremella polysaccharide is used in combination, add Tremella polysaccharide and then add the water-soluble polysaccharide used in combination. In addition, when an emulsifier is used in combination with Tremella polysaccharide, add Tremella polysaccharide and then add the emulsifier and fat used in combination.

[0070] 2. Stir the solution of 1 for 15 minutes, reduce the temperature to 20°C, and then adjust the temperature at 20°C.

[0071] The obtained bulk improving agent for starch-containing foods was used for the following studies.

[0072] Study 1. Study on the looseness of noodles

[0073] 1. Boil 300 g of commercially available frozen udon noodles (“Frozen Sanuki Udon Noodles” manufactured by Table Mark Co., Ltd.) in boiling water for 1 minute.

[0074] 2. Wash the cooked udon noodles twice with cold water and once with ice water.

[0075] 3. 12 g (4% based on the noodles) of the loosening improving agent for starch-containing foods of the Examples and Comparative Examples described in Tables 1 to 3 was evenly applied to 300 g of udon noodles.

[0076] 4. The udon noodles coated with the loosening improving agent for starch-containing foods in 3 were exposed to light in a refrigerator (4° C.) for one night.

[0077] 5. Pour 110 g of water on the udon noodles taken out of the refrigerator, lift the noodles with chopsticks, and measure the number of times the noodles are lifted until they become loose.

[0078] Evaluation Method

[0079] The looseness of each study example in the "Study of Looseness of Noodles" was evaluated according to the following evaluation criteria. The looseness evaluation was performed by five panelists, who evaluated the number of times the noodles were lifted until they loosened by consensus.

[0080] It should be noted that the inspectors in this evaluation were experienced inspectors who had previously conducted research on loosening improvers for noodles.

[0081] <Looseness evaluation>

[0082] 5 points: The dough was pulled up 1 to 2 times until it was loose, and the looseness was very good.

[0083] 4 points: The dough was lifted 3 to 4 times until it was loose, and the looseness was good.

[0084] 3 points: The dough was lifted 5 times until it became loose, which is acceptable looseness.

[0085] 2 points: The dough was lifted 6 to 7 times until it became loose, and it was difficult to become loose.

[0086] 1 point: The number of times the dough was lifted up until it was loose was 8 or more, and it was very difficult to loosen.

[0087] Evaluation was performed in 5 stages, and cases with an evaluation score of 3 points or more were judged to have improved looseness and were considered to be acceptable quality. The results are shown in Tables 1 to 3.

[0088] Table 1. Preparation and evaluation results (unit: %)

[0089]

[0090] "Tremel gum" manufactured by Unitec Foods Co., Ltd. was used as the Tremella polysaccharide.

[0091] Table 2. Preparation and evaluation results (unit: %)

[0092]

[0093] "Tremel gum" manufactured by Unitec Foods Co., Ltd. was used as the Tremella polysaccharide.

[0094] · Commercially available xanthan gum was used.

[0095] · Succinoglycan “Succinoglycan J” manufactured by MP Gokyo Food & Chemical Co., Ltd. was used.

[0096] ・For pullulan polysaccharide, "Pullulan" manufactured by Hayashihara Co., Ltd. is used.

[0097] A commercially available gum arabic was used.

[0098] · As the water-soluble soybean polysaccharide, “Soya Five-S” produced by Fuji Oil Co., Ltd. was used.

[0099] A commercially available guar gum was used.

[0100] · A commercially available locust bean gum was used.

[0101] As the emulsifier, a commercially available glycerin fatty acid ester was used.

[0102] · Rapeseed oil (iodine value: 117) manufactured by Fuji Oil Co., Ltd. was used as the oil.

[0103] "The total amount (mass %) of (A) and (B) relative to starch-containing food" in the table refers to (A) Tremella polysaccharides, and (B) one or more water-soluble polysaccharides selected from the group consisting of xanthan gum, succinoglycan, pullulan, gum arabic, water-soluble soybean polysaccharides, guar gum and locust bean gum.

[0104] Table 3. Preparation and evaluation results (unit: %)

[0105]

[0106] "Tremel gum" manufactured by Unitec Foods Co., Ltd. was used as the Tremella polysaccharide.

[0107] · As the water-soluble soybean polysaccharide, “Soya Five-S” produced by Fuji Oil Co., Ltd. was used.

[0108] · As the water-soluble pea polysaccharide, "FIPEA-D" manufactured by Fuji Oil Co., Ltd. was used.

[0109] · Commercially available xanthan gum was used.

[0110] As the emulsifier, a commercially available glycerin fatty acid ester was used.

[0111] The “total amount (mass %) of (A) and (B) relative to starch-containing food” in the table refers to (A) Tremella polysaccharides, and (B) one or more water-soluble polysaccharides selected from the group consisting of xanthan gum, water-soluble soybean polysaccharides and water-soluble pea polysaccharides.

[0112] According to the results of Tables 1 to 3, in Examples 1 to 7, which are loosening improvers for starch-containing foods containing Tremella polysaccharides (A), the looseness of noodles was evaluated as 3 points or more, which is acceptable. Furthermore, in Examples 8 to 14, 16, and 17, which contain water-soluble polysaccharides (A) and (B), the looseness of noodles was evaluated as 3 points or more, which is acceptable. In addition, Examples 15 and 19, which use (A) and an emulsifier, and Example 18, which use (A), (B), and an emulsifier, are also acceptable.

[0113] The noodles (starch-containing foods) coated with the looseness improving agent in Examples 1 to 19 had improved looseness and a good flavor compared to Comparative Example 1. Therefore, by using the looseness improving agent of the present invention, it is possible to suppress quality degradation such as looseness deterioration during storage and obtain delicious starch-containing foods.

[0114] Study 2. Study on the looseness of cake-like food (tapioca pearls)

[0115] 1. Tapioca balls (Black Tapioca, manufactured by GABAN Co., Ltd., dried product), which are processed foods derived from cassava starch and are cake-like foods, were boiled in boiling water according to a conventional method.

[0116] 2. 5% by mass of the loosening improving agent for starch-containing foods of the examples and comparative examples described in Table 4 was uniformly applied to 1% by mass of the boiled tapioca pearls.

[0117] 3. Store the tapioca pearls coated with the loosening improver for starch-containing foods in a refrigerator (4° C.) overnight.

[0118] 4. Use a spoon to scoop up the tapioca pearls taken out of the refrigerator and evaluate their looseness.

[0119] Evaluation Method

[0120] For each study example in "Study on looseness of cake-like food (tapioca pearls)", looseness was evaluated according to the following evaluation criteria. The looseness was evaluated by five inspectors through deliberation.

[0121] It should be noted that the inspectors in this evaluation were experienced inspectors who had previously conducted research on bulking improvers for cakes and cake-like foods.

[0122] <Looseness evaluation>

[0123] 4 points: When scooped with a spoon, it can be scooped up one grain at a time, and the looseness is very good.

[0124] 3 points: When scooped with a spoon, 2 to 4 grains can be scooped up, and the looseness is good.

[0125] 2 points: When scooped out with a spoon, 5 or more grains are stuck together and are difficult to loosen.

[0126] 1 point: When scooped out with a spoon, more than 10 grains are stuck together and are very difficult to loosen.

[0127] The evaluation was conducted in four stages, and a score of 3 or more was determined to be an improvement in looseness and a pass quality.

[0128] Table 4. Preparation and evaluation results (unit: %)

[0129]

[0130] "Tremel gum" manufactured by Unitec Foods Co., Ltd. was used as the Tremella polysaccharide.

[0131] · Commercially available xanthan gum was used.

[0132] Rapeseed oil (iodine value: 117) manufactured by Fuji Oil Co., Ltd. was used as the oil.

[0133] Glycerol fatty acid ester was used as an emulsifier.

[0134] The “total amount (mass %) of (A) and (B) relative to starch-containing food” in the table refers to (A) Tremella polysaccharides, and (B) at least one water-soluble polysaccharide selected from the group consisting of xanthan gum, succinoglycan, pullulan, gum arabic, water-soluble soybean polysaccharides, water-soluble pea polysaccharides, guar gum and locust bean gum.

[0135] According to the results of Table 4, in Example 20, which is a loosening improver for starch-containing foods containing (A) Tremella polysaccharides, the looseness was evaluated as 3 points, which is acceptable. Furthermore, in Example 21 containing (A) and (B), the looseness was evaluated as 4 points, which is acceptable. In addition, in Example 22, which uses an emulsifier in combination with (A) Tremella polysaccharides, the looseness was evaluated as 4 points, which is acceptable.

[0136] The tapioca pearls (starch-containing foods) coated with the loosening improvers of Examples 20 to 22 had improved looseness compared to Comparative Examples 2 or 3. Furthermore, a good flavor could be felt. Therefore, by using the loosening improver of the present invention, it is possible to suppress quality degradation such as looseness deterioration during storage, and obtain delicious starch-containing foods.

[0137] From the above results, the present invention has found that by including (A) Tremella polysaccharides in the bulking improving agent for starch-containing foods, it is possible to suppress quality degradation such as deterioration of bulking during storage and obtain delicious starch-containing foods.

[0138] Furthermore, it was also found that by using a loosening improver for starch-containing foods containing (A) Tremella polysaccharides and (B) water-soluble polysaccharides other than (A), it is possible to further suppress quality degradation such as loosening deterioration during storage and obtain delicious starch-containing foods.

[0139] Moreover, when an emulsifier is used together with (A) Tremella polysaccharide, a loosening property improving effect is also obtained.

[0140] Industrial Applicability

[0141] According to the present invention, by including Tremella polysaccharides, a bulking improver for suppressing quality degradation such as loosening during storage and producing delicious starch-containing foods, and a starch-containing food using the bulking improver can be provided.

Claims

1. A bulking improver for starch-containing foods, comprising (A) Tremella polysaccharides.

2. The bulking improver for starch-containing foods according to claim 1, wherein Further comprising the following polysaccharides (B): (B) is a water-soluble polysaccharide other than (A).

3. The bulking improving agent for starch-containing foods according to claim 2, wherein The (B) is at least one selected from the group consisting of xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, water-soluble soybean polysaccharides, water-soluble pea polysaccharides, carrageenan, tamarind seed gum, tara gum, cassia gum, pectin, carboxymethyl cellulose and alginic acid.

4. A starch-containing food, characterized in that Tremella polysaccharides are present on the surface.

5. A starch-containing food, characterized in that: The polysaccharides (A) and (B) according to claim 2 or 3 are present on the surface.

6. A method for producing starch-containing food, comprising adding Tremella polysaccharides to the food.

7. A method for producing a starch-containing food, comprising adding the polysaccharides (A) and (B) according to claim 2 or 3 to the food.

8. A method for improving the bulkiness of starch-containing food, characterized in that: Add Tremella polysaccharides to starch-containing foods.

9. A method for improving the bulkiness of starch-containing food, characterized in that: The polysaccharides (A) and (B) according to claim 2 or 3 are added to starch-containing foods.

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