Loosening agent for starch-containing processed food, and production method of starch-containing processed food

Abstract

To provide a loosening agent which improves loosening properties of a starch-containing processed food such as noodles and processed rice, and is effective especially for binding prevention of noodles, and / or effective when a starch-containing processed food is refrigerated (including chilled) and / or is frozen.SOLUTION: A loosening agent which improves loosening properties of a starch-containing processed food, and contains edible oil and fat, crude lecithin and diglycerol fatty acid ester is such that: a content of the crude lecithin is 0.6-6 pts.mass based on 100 pts.mass of the edible oil and fat; and a content of the diglycerol fatty acid ester is 4-16 pts.mass based on 100 pts.mass of the edible oil and fat. A production method of a starch-containing processed food includes the steps of: cooking a starch-containing processed food material followed by preparing a starch-containing processed food; and adhering the loosening agent to the starch-containing processed food material and / or the starch-containing processed food before cooking the starch-containing processed food material, during cooking and / or after cooking.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a loosening agent that improves the loosening properties of starch-containing processed foods such as noodles and processed cooked rice. [Background technology]

[0002] Generally, starch-containing processed foods such as noodles such as pasta, yakisoba, udon, and soba, or processed rice such as white rice, red rice, sticky rice, cooked rice, pilaf, and fried rice, tend to stick together after cooking, making them difficult to eat or making them less workable when filled into containers or further processed. Therefore, in order to prevent the noodles or processed rice from sticking and to improve the loosening properties when producing starch-containing processed foods, an oil composition containing oil as the main component (also referred to as a "loosening agent" in the present invention) may be used.

[0003] Conventionally, various loosening agents have been developed. For example, Patent Document 1 discloses a method for producing fried rice, which aims to improve the workability of the frying process when producing fried rice such as fried rice, and to provide a method for producing fried rice with excellent appearance and texture when eaten, and includes a step of adding an oil and fat composition containing 0.1% by mass to 5% by mass of lecithin and 0.3% by mass to 7% by mass of an emulsifier with HLB 4.5 to 10 to cooked rice, and a step of heating the cooked rice to which the oil and fat composition has been added. Furthermore, Patent Document 2 aims to provide a rice cooking oil and fat composition that is used when cooking cooked rice to produce fried rice, and that can dramatically improve workability during the frying step, and in particular enables fried rice to be produced without adding an emulsifier to the frying oil, as well as fried rice obtained using the same, and a method for producing fried rice. The oil and fat composition disclosed is used in the rice cooking step of cooking cooked rice to produce fried rice, and is characterized in that the oil and fat composition contains a polyglycerol fatty acid ester having an HLB value of 3.0 or more and less than 8.0, and in an amount of more than 1.0 mass% and 18.0 mass% or less, and lecithin in an amount of 2.0 to 15.0 mass%. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2015-228844 A [Patent Document 2] JP 2011-050301 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, the oil and fat compositions disclosed in Patent Documents 1 and 2 do not have a sufficient effect of preventing sticking of noodles, and processed rice products also tend to stick more easily, particularly when stored in a refrigerator (including chilled storage) or frozen, and may become less easy to disintegrate and have a poor texture, so further improvements are required.

[0006] Therefore, the object of the present invention is to provide a loosening agent that improves the loosening properties of starch-containing processed foods such as noodles and processed rice without impairing the texture, and is particularly effective in preventing noodles from sticking, and / or is effective when starch-containing processed foods are stored in a refrigerator (including chilled storage) and / or frozen. [Means for solving the problem]

[0007] The inventors conducted various studies on the types of emulsifiers and the amounts of emulsifiers to be used and found that the above-mentioned problems can be solved by providing an oil and fat composition containing appropriate contents of a specified lecithin and a specified emulsifier.

[0008] That is, the above-mentioned object is achieved by a loosening agent for improving the loosening property of a starch-containing processed food, the loosening agent comprising edible fats and oils, crude lecithin, and diglycerol fatty acid ester, the content of the crude lecithin being 0.6 to 6 parts by mass relative to 100 parts by mass of the edible fats and oils, and the content of the diglycerol fatty acid ester being 4 to 16 parts by mass relative to 100 parts by mass of the edible fats and oils. The above-mentioned object is also achieved by a method for producing a starch-containing processed food, the method comprising the steps of: cooking a starch-containing food material with heat to prepare a starch-containing processed food; and attaching the loosening agent of the present invention to the starch-containing food material and / or the starch-containing processed food before, during, and / or after cooking the starch-containing food material with heat. In the present invention, "starch-containing processed foods" refers to processed foods containing cooked and gelatinized starch, such as pasta (spaghetti, macaroni, etc.), Chinese noodles, udon, Japanese soba, somen, hiyamugi, hiyashimen, rice vermicelli, kishimen, yakisoba, and other noodle strings, noodles containing noodle skins such as gyoza skin, shumai skin, wonton skin, ravioli skin, and other processed rice dishes such as white rice, red rice, okowa, takikomi gohan, pilaf, fried rice, etc. Furthermore, "crude lecithin" refers to vegetable crude lecithin, which is obtained from plant raw materials such as oilseeds, and is a mixture containing acetone insolubles mainly composed of phospholipids and acetone solubles mainly composed of lipids, and is also called paste-like lecithin or crude lecithin. Effect of the Invention

[0009] By using the loosening agent of the present invention, it is possible to prevent sticking of starch-containing processed foods, particularly noodles, and improve the loosening properties without impairing the texture. Furthermore, by using the loosening agent of the present invention and the method for producing a starch-containing food of the present invention, it is possible to improve the loosening properties of starch-containing processed foods that are stored in a refrigerator and / or freezer and are more prone to sticking. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] [Loosening agent] The loosening agent of the present invention is a loosening agent that improves the loosening property of starch-containing processed foods, and is characterized in that it contains edible oils and fats, crude lecithin, and diglycerol fatty acid ester, and the content of the crude lecithin is 0.6 to 6 parts by mass relative to 100 parts by mass of the edible oils and fats, and the content of the diglycerol fatty acid ester is 4 to 16 parts by mass relative to 100 parts by mass of the edible oils and fats. By using the loosening agent of the present invention, it is possible to prevent the sticking of starch-containing processed foods, particularly noodles, and improve the loosening property without impairing the texture. Furthermore, even in starch-containing processed foods that are stored in a refrigerator and / or freezer and are more likely to stick, the loosening property can be improved without impairing the texture. As shown in the examples described later, if the content of the crude lecithin is outside the above range, the texture of the resulting starch-containing processed food is deteriorated. Furthermore, if the content of diglycerol fatty acid ester is less than the above content, the loosening property of the obtained starch-containing processed food is low, and if the content is more than the above content, the texture is deteriorated. Note that, if a polyglycerol fatty acid ester other than diglycerol fatty acid ester, such as tetraglycerol fatty acid ester or decaglycerol fatty acid ester, is used, the loosening property of the obtained starch-containing processed food is not sufficiently improved. The loosening agent of the present invention is added to starch-containing food materials (in the present invention, this refers to materials of starch-containing processed foods containing starch before being cooked and gelatinized, such as raw noodles, dried noodles, raw rice, etc.) and / or starch-containing processed foods, and the amount added is, for example, 0.05 to 5 parts by mass per 100 parts by mass of the target object.

[0011] In the present invention, the edible oils and fats are not particularly limited. For example, vegetable oils and fats such as rapeseed oil (including canola oil), soybean oil, sunflower oil, corn oil, rice oil, safflower oil, cottonseed oil, avocado oil, olive oil, sesame oil, coconut oil, peanut oil, palm oil, palm kernel oil, coconut oil, cacao butter, algae oil, and animal oils and fats such as beef tallow, lard, fish oil, and whale oil can be mentioned. The vegetable oils and fats may be extracted from improved plants, and for example, for rapeseed oil, sunflower oil, safflower oil, soybean oil, and the like, oils and fats obtained from high oleic type varieties with increased oleic acid content can be used. In addition, processed oils and fats obtained by processing such as fractionation, hydrogenation, ester exchange, synthesis, and the like can be used, as well as mixed oils and fats combining two or more of these oils and fats. In the present invention, the edible oils and fats are preferably fluid at room temperature.

[0012] In the present invention, examples of the raw material of crude lecithin include plant raw materials such as soybean, rapeseed, sunflower, rice, cottonseed, corn, peanut, palm, sesame, safflower, perilla, and linseed, and these may be used alone or in combination of two or more. Generally, lecithin is classified into crude lecithin, purified lecithin from which impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments have been removed by a conventional method, and enzymatically decomposed lecithin from which enzymatic decomposition has been performed, depending on the production method, etc. Crude lecithin can be obtained, for example, by drying the gum separated in the degumming process during the refinement of crude oil extracted from the above-mentioned plant raw material to a moisture content of 1% by mass or less. In the present invention, crude lecithin derived from one or more plant raw materials selected from the group consisting of soybean, sunflower, and rice is preferable, and crude lecithin derived from soybean is more preferable. The crude lecithin can be appropriately obtained from commercially available products. For example, crude lecithin derived from soybeans includes Showa M Lecithin (Showa Sangyo) and SLP-Paste (Tsuji Oil Mills), and crude lecithin derived from sunflowers includes SLP-Paste SF (Tsuji Oil Mills), etc. In the present invention, the content of crude lecithin in the loosening agent is preferably 0.65 to 4 parts by mass, more preferably 0.68 to 2 parts by mass, even more preferably 0.7 to 1.5 parts by mass, and even more preferably 0.72 to 1.2 parts by mass, relative to 100 parts by mass of the edible oil or fat.

[0013] Diglycerol fatty acid ester is a fatty acid ester bonded to diglycerol, which is a polymer of two glycerols, and is one of the emulsifiers described in the Japanese Standards of Food Additives. In the present invention, the fatty acid to be esterified is not particularly limited as long as it is a fatty acid originating from animal and vegetable oils and fats, and examples thereof include linear saturated or unsaturated fatty acids having 6 to 24 carbon atoms, preferably linear saturated or unsaturated fatty acids having 12 to 18 carbon atoms, more preferably linear saturated or unsaturated fatty acids having 16 to 18 carbon atoms, and even more preferably linear unsaturated fatty acids having 16 to 18 carbon atoms. In the present invention, the diglycerol fatty acid ester can be appropriately selected and used from commercially available products. Specifically, for example, Poem DO-100V (Riken Vitamin) in which oleic acid is esterified can be mentioned. In the present invention, the content of diglycerol fatty acid ester in the loosening agent is preferably 5.5 to 13 parts by mass, more preferably 6.5 to 11 parts by mass, and even more preferably 7 to 10 parts by mass, relative to 100 parts by mass of the edible oil or fat.

[0014] The loosening agent of the present invention may contain, as necessary, natural flavors, synthetic flavors, colorants, flavoring agents, emulsifiers other than crude lecithin and diglycerol fatty acid esters, food additives usable in edible oils and fats such as tocopherol, ascorbic acid fatty acid esters, silicone, protein materials, carbohydrates, dietary fiber, enzymes, thickeners, amino acids, salt, pH adjusters, etc., so long as the effects of the present invention are not impaired. The loosening agent of the present invention can be produced by mixing the above-mentioned materials in a predetermined ratio by a conventional method.

[0015] The use of the loosening agent of the present invention is not particularly limited as long as it is used to improve the loosening properties of starch-containing processed foods such as noodles and processed rice. As described above, the loosening agent of the present invention can prevent sticking and improve the loosening properties of noodles in particular, so the starch-containing processed food is preferably noodles. Furthermore, even in starch-containing processed foods that are more prone to sticking and are stored in a refrigerator and / or freezer, the loosening properties can be improved, so the starch-containing processed food is preferably a starch-containing processed food that is stored in a refrigerator and / or freezer.

[0016] The timing of using the loosening agent of the present invention is not particularly limited, and it may be added to and attached to a starch-containing food material and / or a starch-containing processed food at least once at any timing during the production of a starch-containing processed food. For example, in the case of noodles, the loosening agent of the present invention may be added when raw noodles or the like are steamed or treated with superheated steam, or when noodles that have been boiled or steamed, treated with superheated steam, or the like are stir-fried or treated with superheated steam, or when noodles that have been boiled or steamed, treated with superheated steam, stir-fried, or the like are stored in a refrigerator or freezer, or before being eaten as is, or may be added multiple times at these timings. In the case of processed rice, the loosening agent of the present invention may be added when raw rice is cooked or when raw rice is treated with superheated steam, when cooked rice is fried to make fried rice, or before cooked rice or fried rice is refrigerated or frozen, or before eating as is, or may be added multiple times at these timings. In the case of processed rice, the loosening agent of the present invention is preferably added when raw rice is cooked or when raw rice is treated with superheated steam, since it has a high effect of improving loosening properties. In another preferred embodiment, the loosening agent of the present invention is added to and attached to a starch-containing food material and / or a starch-containing processed food at least once before refrigerating and / or freezing the starch-containing processed food in a starch-containing processed food to be stored in a refrigerator and / or a freezer. More preferably, in a starch-containing processed food to be stored refrigerated, the loosening agent of the present invention is added to and adhered to a starch-containing food material and / or a starch-containing processed food at least once before the starch-containing processed food is refrigerated. When stored refrigerated (including chilled) or frozen, starch-containing foods tend to stick more easily, and may become less loose and have a worse texture, which is more pronounced in the case of refrigerated storage than in the case of frozen storage. As shown in the examples below, the loosening agent of the present invention is highly effective in improving the loosening and texture of starch-containing foods even when the foods are stored refrigerated.

[0017] [Method of manufacturing starch-containing processed foods] The method for producing a starch-containing processed food of the present invention comprises the steps of cooking a starch-containing food material to prepare a starch-containing processed food, and attaching the loosening agent of the present invention to the starch-containing food material and / or the starch-containing processed food before, during, and / or after cooking the starch-containing food material. Also, the method for producing a refrigerated and / or frozen stored starch-containing processed food of the present invention comprises the steps of cooking a starch-containing food material to prepare a starch-containing processed food, attaching the loosening agent of the present invention to the starch-containing food material and / or the starch-containing processed food before, during, and / or after cooking the starch-containing food material, and refrigerating and / or freezing the starch-containing processed food to which the loosening agent has been attached. As described above, by using the loosening agent of the present invention when producing starch-containing processed foods, it is possible to produce starch-containing processed foods, particularly noodles, which are prevented from sticking and have improved loosening properties without impairing the texture. Furthermore, even for starch-containing processed foods stored in a refrigerator and / or freezer, which are more likely to stick, it is possible to produce starch-containing processed foods with improved loosening properties without impairing the texture. Preferred aspects of the method for producing starch-containing processed foods of the present invention are the same as those for the loosening agent of the present invention. EXAMPLES

[0018] The present invention will now be described in detail with reference to examples. 1. Preparation of loosening agent Each loosening agent was prepared by blending other ingredients in the amounts shown in Tables 1 to 7 with 100 parts by mass of edible oils and fats having the compositions shown in Tables 1 to 7 and dispersing them uniformly. The edible oils and fats used were soybean oil, canola oil, and rice oil (all from Showa Sangyo). The lecithins used were soybean-derived crude lecithin (Showa M Lecithin; Showa Sangyo), sunflower-derived crude lecithin (SLP-Paste SF; Tsuji Oil Mills), rice-derived crude lecithin (prepared in-house), soybean-derived refined lecithin (SLP-White; Tsuji Oil Mills), and soybean-derived enzyme-decomposed lecithin (SLP-White Lecithin; Tsuji Oil Mills). Furthermore, the polyglycerol fatty acid esters used were diglycerol fatty acid ester (Poem DO100V; Riken Vitamin), tetraglycerol fatty acid ester (SY Glystar MO-3S; Sakamoto Pharmaceutical Industry), and decaglycerol fatty acid ester (Sunsoft Q-1710S; Taiyo Chemical). 2. Preparation and Evaluation of Spaghetti Spaghetti noodles were selected as the starch-containing processed food, and prepared using each of the loosening agents prepared in 1. Specifically, spaghetti (dried noodles) (Showa Spaghetti 1.6mm; Showa Sangyo) was boiled in hot water for about 7 minutes, cooled in running water for 1 minute, and then cooled in ice water for 1 minute. 100 g of the boiled noodles were mixed with 1 g of each loosening agent, filled into a plastic storage container, covered, and refrigerated in a constant temperature bath at 10°C for 3 days, after which the following sensory evaluation was performed. The sensory evaluation was performed by a trained panel of 10 experts, and the evaluation results were calculated as the average score. (Sensory evaluation) (i) Disintegration 5: Very good, no sticking of noodles 4: The noodles are almost completely stuck together, which is good. 3: The noodles are slightly stuck together, but still in good condition 2: The noodles are slightly stuck together and are inferior. 1: The noodles are stuck together and form lumps, making the dish very inferior. (ii) Texture 5: Very flexible and elastic texture, very good 4: Good, with a supple and elastic texture 3: Somewhat supple and elastic texture, somewhat good 2: Slightly less flexible and / or less elastic 1: Low flexibility and / or no elasticity, very poor The results of the sensory evaluation are shown in Tables 1 to 3.

[0019] [Table 1]

[0020] [Table 2]

[0021] [Table 3]

[0022] As shown in Tables 1 to 3, spaghetti (Examples 1 to 12) using a loosening agent containing edible oils and fats, crude lecithin, and diglycerol fatty acid ester, in which the crude lecithin content was 0.6 to 5 parts by mass relative to 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 4 to 12 parts by mass relative to 100 parts by mass of the edible oils and fats, had good loosening properties and texture. On the other hand, spaghetti (Comparative Example 1) using a loosening agent consisting only of edible oils and fats and soybean-derived crude lecithin was evaluated as having low loosening properties and texture, and spaghetti (Comparative Example 2) using a loosening agent consisting only of edible oils and fats and diglycerol fatty acid ester had good loosening properties but a low evaluation of texture. Furthermore, spaghetti containing edible oils and crude lecithin, but using a loosening agent containing tetraglycerin fatty acid ester instead of diglycerin fatty acid ester (Comparative Example 3), and spaghetti containing a loosening agent containing decaglycerin fatty acid ester (Comparative Example 4) had a good texture but were rated low in loosening ability. Also, spaghetti containing edible oils and diglycerin fatty acid ester, but using a loosening agent containing refined lecithin instead of crude lecithin (Comparative Example 5), and spaghetti containing a loosening agent containing enzymatically decomposed lecithin (Comparative Example 6) had a good texture but were rated low in loosening ability.

[0023] The content of each ingredient in the loosening agent was edible oil and fat, crude lecithin, and diglycerol fatty acid ester, and the content of crude lecithin was 1 part by mass per 100 parts by mass of the edible oil and fat, and the content of diglycerol fatty acid ester was 3 parts by mass per 100 parts by mass of the edible oil and fat. In spaghetti (Comparative Example 7) made using a loosening agent, the texture was good, but the loosening ability was rated low. In addition, spaghetti using a loosening agent containing edible oils and fats, crude lecithin, and diglycerol fatty acid ester, in which the crude lecithin content was 1 part by mass per 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 20 parts by mass per 100 parts by mass of the edible oils and fats (Comparative Example 8), spaghetti using a loosening agent in which the crude lecithin content was 0.5 parts by mass per 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 8 parts by mass per 100 parts by mass of the edible oils and fats (Comparative Example 9), and spaghetti using a loosening agent in which the crude lecithin content was 8 parts by mass per 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 8 parts by mass per 100 parts by mass of the edible oils and fats (Comparative Example 10) had good loosening properties but were rated low in terms of texture.

[0024] 3. Preparation of cooked rice (Method A) and evaluation Cooked rice (white rice) from the processed rice category was selected as the starch-containing processed food, and was prepared using each of the loosening agents prepared in 1. Specifically, using a rice cooker, 800 g of raw rice was soaked in 1160 g of water for 40 minutes, after which 20 g of each loosening agent was added, lightly stirred, and cooked to prepare cooked rice. The prepared cooked rice was adjusted to 25°C and stored for one day, after which the following sensory evaluation was performed. The sensory evaluation was performed by a trained panel of 10 experts, and the evaluation results were calculated as the average score. (Sensory evaluation) (i) Disintegration 5: Very good, no sticking of rice grains 4: Almost no adhesion between rice grains, good 3: Some rice grains are sticking together, but still in good condition 2: The rice grains are slightly stuck together, so it is inferior. 1: The noodles are stuck together and form lumps, making the dish very inferior. (ii) Texture 5: Excellent balance of hardness and viscosity, very good 4: Good balance of hardness and stickiness 3: The balance of hardness and stickiness is somewhat good, somewhat good 2: Poor balance of hardness and viscosity, inferior 1: The balance between hardness and viscosity is very poor. The results of the sensory evaluation are shown in Table 4.

[0025] [Table 4]

[0026] As shown in Table 4, the rice (Examples 13 to 19) prepared using a loosening agent containing edible oils and fats, crude lecithin, and diglycerol fatty acid ester, in which the crude lecithin content was 0.6 to 3 parts by mass relative to 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 4 to 12 parts by mass relative to 100 parts by mass of the edible oils and fats, had good loosening properties and texture. On the other hand, the rice (Comparative Example 11) prepared using a loosening agent containing edible oils and fats, crude lecithin, and diglycerol fatty acid ester, in which the crude lecithin content was 1 part by mass relative to 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 3 parts by mass relative to 100 parts by mass of the edible oils and fats, had good texture but was poorly evaluated for loosening properties. Cooked rice using a loosening agent containing edible oils and fats, crude lecithin, and diglycerol fatty acid ester, in which the crude lecithin content was 1 part by mass per 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 20 parts by mass per 100 parts by mass of the edible oils and fats (Comparative Example 12); cooked rice using a loosening agent in which the crude lecithin content was 0.5 parts by mass per 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 8 parts by mass per 100 parts by mass of the edible oils and fats (Comparative Example 13); and cooked rice using a loosening agent in which the crude lecithin content was 8 parts by mass per 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content was 8 parts by mass per 100 parts by mass of the edible oils and fats (Comparative Example 14) had good loosening properties but were rated low in terms of texture.

[0027] 4. Preparation of cooked rice (Method B) and evaluation Cooked rice (white rice) from processed rice was selected as the starch-containing processed food, and was prepared using each of the loosening agents prepared in 1. Specifically, 800 g of raw rice was soaked in 1160 g of water for 40 minutes using a rice cooker, and then cooked to prepare cooked rice. 15 g of each loosening agent was added to the prepared cooked rice, which was then lightly stirred and stored at 25°C for one day, after which a sensory evaluation was performed in the same manner as in 3. above. The results of the sensory evaluation are shown in Table 5.

[0028] [Table 5]

[0029] As shown in Table 5, even in the case of cooked rice (Example 20) to which a loosening agent containing edible fats and oils, crude lecithin, and diglycerol fatty acid ester was added after cooking, in which the content of crude lecithin was 1 part by mass relative to 100 parts by mass of the edible fats and oils, and the content of diglycerol fatty acid ester was 8 parts by mass relative to 100 parts by mass of the edible fats and oils, the loosening property and texture were good. On the other hand, the cooked rice (Comparative Example 15) to which a loosening agent consisting only of edible fats and oils was used had low evaluations of both loosening property and texture.

[0030] 5. Preparation and Evaluation of Fried Rice Fried rice, a type of processed rice, was selected as a starch-containing processed food and prepared using each loosening agent prepared in 1. Specifically, 800 g of raw rice was soaked in 1160 g of water for 40 minutes using a rice cooker, and then 20 g of each loosening agent was added, lightly stirred, and cooked to prepare cooked rice. 10 g of canola oil (Showa Sangyo) was placed in a stainless steel frying pan and heated with an electromagnetic cooker. When it reached 200°C, 300 g of the prepared cooked rice was added and fried for 2 minutes to prepare fried rice. The prepared fried rice was cooled and stored in the refrigerator for 1 day, and then cooked in the microwave (1500 W, 30 seconds), and a sensory evaluation was performed in the same manner as in 3. above. The results of the sensory evaluation are shown in Table 6.

[0031] [Table 6]

[0032] As shown in Table 6, fried rice (Example 21) prepared using cooked rice to which a loosening agent containing edible oils and fats, crude lecithin, and diglycerin fatty acid ester was added during cooking, the content of crude lecithin being 1 part by mass relative to 100 parts by mass of the edible oils and fats, and the content of diglycerin fatty acid ester being 8 parts by mass relative to 100 parts by mass of the edible oils and fats, had good loosening properties and texture. On the other hand, fried rice (Comparative Example 16) using a loosening agent consisting of only edible oils and fats had low evaluations of both loosening properties and texture. In addition, fried rice (Comparative Example 17) containing edible oils and fats and crude lecithin but using a loosening agent containing tetraglycerin fatty acid ester instead of diglycerin fatty acid ester had low evaluations of both loosening properties and texture. Fried rice (Comparative Example 18) using a loosening agent containing decaglycerin fatty acid ester had good texture but low evaluation of loosening properties.

[0033] 6. Preparation of yakisoba (methods C to E) and evaluation As a starch-containing processed food, yakisoba noodles were selected and prepared using each loosening agent prepared in 1. Specifically, 100 parts by mass of semi-strong flour (Kinran; Showa Sangyo), 0.2 parts by mass of dried egg white, 0.5 parts by mass of kansui, 1 part by mass of salt, and 34 parts by mass of water were first charged into a horizontal pin mixer and mixed for 15 minutes to prepare dough. The obtained dough was rolled using a roll-type noodle making machine and then cut (cutting blade: No. 22) to prepare raw noodles with a noodle string thickness of 1.5 mm. The prepared raw noodles were boiled in boiling water to a boiling weight gain rate of 160%, cooled in cold water, and then drained to obtain boiled Chinese noodles. The obtained boiled Chinese noodles were cooked using the following C to E methods to prepare yakisoba noodles. (Method C) 10 g of each loosening agent was added to 300 g of the prepared boiled Chinese noodles and gently stirred. 4 g of canola oil (Showa Sangyo) was evenly spread on a stainless steel frying pan, which was then heated on the stove. The boiled Chinese noodles that had been refrigerated were added and fried for about 2 minutes. The heat was then turned off, and the yakisoba sauce was added and mixed to prepare the yakisoba. (Method D) 10g of canola oil (Showa Sangyo) was added to 300g of the prepared boiled Chinese noodles and stirred lightly. 4g of canola oil (Showa Sangyo) was evenly applied to a stainless steel frying pan, which was then heated. The boiled Chinese noodles were added and fried for about 2 minutes, then the heat was turned off, and the yakisoba sauce was added and mixed to prepare the yakisoba. Then, 10g of each loosening agent was added to the prepared yakisoba and stirred lightly. (Method E) 10 g of each loosening agent was added to 300 g of the prepared boiled Chinese noodles and stirred lightly, then the yakisoba sauce was added and mixed in. Next, the mixture was heated at a temperature of 200°C for 5 minutes using a superheated steam device to prepare yakisoba. The fried noodles prepared by each method were cooled and stored in the refrigerator for one day, then cooked in the microwave (1500 W, 60 seconds) and subjected to a sensory evaluation in the same manner as in 2. The results of the sensory evaluation are shown in Table 7.

[0034] [Table 7]

[0035] As shown in Table 7, the fried noodles (Examples 22 to 25) prepared by each method using a loosening agent containing edible fats and oils, crude lecithin, and diglycerol fatty acid ester, with the crude lecithin content being 1 to 5 parts by mass relative to 100 parts by mass of the edible fats and oils, and the diglycerol fatty acid ester content being 5 to 8 parts by mass relative to 100 parts by mass of the edible fats and oils, had good loosening properties and texture. On the other hand, the fried noodles prepared using a loosening agent consisting only of edible fats and oils had low ratings for both loosening properties and texture, whether using the above-mentioned Method C (Comparative Example 19) or Method E (Comparative Example 20).

[0036] The above results suggest that by producing a starch-containing processed food using a loosening agent characterized by containing edible oils and fats, crude lecithin, and diglycerol fatty acid ester, in which the crude lecithin content is 0.6 to 6 parts by mass per 100 parts by mass of the edible oils and fats, and the diglycerol fatty acid ester content is 4 to 16 parts by mass per 100 parts by mass of the edible oils and fats, it is possible to improve the loosening properties of the resulting starch-containing processed food without compromising the texture, whether it is noodles or a starch-containing processed food that is stored refrigerated and / or frozen and is more prone to sticking.

[0037] The present invention is not limited to the configurations and examples of the above-described embodiment, and various modifications are possible within the scope of the gist of the invention. [Industrial Applicability]

[0038] By using the loosening agent of the present invention, it is possible to prevent sticking of starch-containing processed foods, particularly noodles, and improve the loosening properties without impairing the texture. Furthermore, by using the loosening agent of the present invention and the method for producing a starch-containing food of the present invention, it is possible to improve the loosening properties of starch-containing processed foods that are stored refrigerated and / or frozen, which are more prone to sticking, and therefore it is possible to provide starch-containing processed foods that are particularly suitable for sale in convenience stores, the deli sections of supermarkets, and the like.

Claims

1. A loosening agent for improving the loosening properties of starch-containing processed foods, Contains edible oils and fats, crude lecithin, and diglycerol fatty acid esters; The content of the crude lecithin is 0.6 to 6 parts by mass relative to 100 parts by mass of the edible fat or oil, The loosening agent is characterized in that the content of the diglycerol fatty acid ester is 4 to 16 parts by mass per 100 parts by mass of the edible fat or oil.

2. The loosening agent according to claim 1, wherein the content of the crude lecithin is 0.6 to 1.5 parts by mass per 100 parts by mass of the edible oil or fat.

3. The loosening agent according to claim 1 or 2, wherein the starch-containing processed food is noodles.

4. The loosening agent according to claim 1 or 2, which is used in starch-containing processed foods which are stored refrigerated and / or frozen.

5. The loosening agent according to claim 1 or 2, wherein the starch-containing processed food is processed cooked rice, and the loosening agent is added when raw rice is cooked or when raw rice is treated with superheated steam.

6. A method for producing a starch-containing processed food, comprising: Cooking a starch-containing food material to prepare a starch-containing processed food; and A step of attaching the loosening agent according to claim 1 or 2 to the starch-containing food material and / or the starch-containing processed food before, during, and / or after cooking the starch-containing food material. A method for producing a starch-containing processed food comprising the steps of:

7. A method for producing a refrigerated and / or frozen stored starch-containing processed food, comprising: A step of cooking a starch-containing food material to prepare a starch-containing processed food; A step of attaching the loosening agent according to claim 1 or 2 to the starch-containing food material and / or the starch-containing processed food before, during, and / or after cooking the starch-containing food material; and refrigerating and / or freezing the starch-containing processed food to which the loosening agent is attached A method for producing a starch-containing processed food that is refrigerated and / or frozen.

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