Starchy food composition, starchy food, method for producing starchy food, and method for preventing microwave browning in starchy food

Abstract

To provide a novel material capable of preventing microwave browning in starchy food.SOLUTION: A starchy food composition contains water, edible fat and oil, an emulsifier and a polysaccharide, where the polysaccharide is at least one selected from the group consisting of fruit-derived dietary fibers, inulins and cellulose derivatives.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for starchy foods, a starchy food, a method for producing a starchy food, and a method for suppressing oven burn of a starchy food. [Background technology]

[0002] A microwave oven is a cooking appliance that irradiates food with microwaves to vibrate the water molecules contained in the food, and heats the food with the frictional heat that occurs during the process. Microwave ovens are often used to heat and eat frozen, chilled, and refrigerated foods, but when heating food in a microwave oven, the entire food is not heated evenly, and uneven heating can occur. When this becomes more pronounced, the food can become hardened or burnt due to partial overheating. This phenomenon of partial overheating is called "microwave burn."

[0003] As a technique for improving such microwave burn, Patent Document 1 describes that microwave burn can be eliminated in foods thawed and heated in a microwave oven by coating the surface of the food with a composition for microwave thawed and heated foods that contains specific amounts of water, fats and oils, polyhydric alcohol, and emulsifier. Patent Document 2 describes that when cooking rice, frozen rice that is less likely to suffer from microwave burn can be produced by adding a high-oil emulsified oil composition that has been emulsified in specific proportions of emulsifier, polyhydric alcohol, and water in an amount of 0.1% by mass to 5% by mass of all ingredients before cooking. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2016-2024 A [Patent Document 2] JP 2015-8647 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a novel material capable of preventing starchy foods from burning in the microwave. [Means for solving the problem]

[0006] As a result of extensive research, the inventors have discovered that the use of a composition for starchy foods containing water, edible oils and fats, an emulsifier and a specific polysaccharide can prevent starchy foods from burning in the microwave, and have thus completed the present invention.

[0007] That is, according to the present invention, there are provided the following composition for starch foods, starch foods, methods for producing starch foods, and methods for suppressing microwave burn in starch foods. [1] A starchy food composition comprising water, edible oils and fats, an emulsifier and a polysaccharide, A starchy food composition, wherein the polysaccharide is at least one selected from the group consisting of fruit-derived dietary fiber, inulin, and cellulose derivatives. [2] The starchy food composition according to claim 1, wherein the cellulose derivative is hydroxypropyl methylcellulose. [3] A starchy food composition as described in claim 1 or 2, wherein the content of the polysaccharides is from 0.01% by mass to 10% by mass based on the total mass of the starchy food composition. [4] A starchy food composition according to claims 1 to 3, wherein the emulsifier is at least one selected from the group consisting of polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters. [5] A starchy food composition according to any one of claims 1 to 4, wherein the content of the emulsifier is from 0.05% by mass to 15% by mass based on the total mass of the starchy food composition. [6] A composition for starchy foods according to claims 1 to 5, wherein the starchy food is noodles. [7] A composition for starchy foods according to claims 1 to 6, used to prevent microwave burn in starchy foods. [8] A starchy food having the starchy food composition according to claims 1 to 7 attached thereto. [9] A method for producing a starchy food, comprising a step of adhering a composition for starchy foods described in claims 1 to 7.

[10] A method for suppressing microwave burn in starchy foods, comprising the step of adhering a composition for starchy foods described in claims 1 to 7. Effect of the Invention

[0008] According to the present invention, it is possible to prevent starchy foods from burning in the microwave. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Specific embodiments for carrying out the present invention will be described below. However, the following description is merely one embodiment of the present invention and does not limit the invention. In addition, "to" in a numerical range indicates from above to below unless otherwise specified, and includes both ends of the numerical range. When an upper limit value and a lower limit value of a numerical range are shown, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained by the combination is also disclosed.

[0010] (Starchy food composition) In this embodiment, the starchy food composition contains water, edible oils and fats, an emulsifier and polysaccharides, and the polysaccharides are at least one selected from the group consisting of fruit-derived dietary fiber, inulin and cellulose derivatives.

[0011] (water) In this embodiment, the water is not particularly limited as long as it is edible. The water content in the starch food composition is preferably 40% by mass or more, more preferably 50% by mass or more, even more preferably 70% by mass or more, even more preferably 80% by mass or more, and even more preferably 90% by mass or more, based on the total weight of the starch food composition, from the viewpoint of suppressing the starch food from burning in the microwave. From the same viewpoint, the water content is preferably 99% by mass or less, more preferably 98% by mass or less, even more preferably 97% by mass or less, even more preferably 96% by mass or less, and even more preferably 95% by mass or less.

[0012] (edible fats and oils) In this embodiment, the edible oil is not particularly limited as long as it is an oil used for cooking, but is preferably a liquid oil. Specifically, it is an oil that is liquid, i.e., has fluidity, at 25°C under 1 atmosphere. More preferably, it is an oil that is liquid at 15°C, and even more preferably, it is an oil that is liquid at 5°C.

[0013] Examples of edible oils and fats include vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, cacao butter, palm kernel oil, coconut oil, camellia oil, tea oil, mustard oil, kapok oil, Japanese nut oil, walnut oil, and poppy oil; animal oils and fats such as beef tallow, lard, milk fat, chicken oil, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides, and also include processed oils and fats obtained by subjecting these edible oils and fats to fractionation, hydrogenation, transesterification, etc. The vegetable oils and fats also include oils and fats derived from oil crops that have been bred to have a higher oleic acid content, such as high oleic acid rapeseed oil, high oleic acid soybean oil, high oleic acid sunflower oil, and high oleic acid safflower oil. The edible oils and fats may be used alone or in combination of two or more. From the viewpoint of preventing starchy foods from burning in the microwave, the edible oil is preferably at least one selected from the group consisting of rapeseed oil, soybean oil, palm oil, corn oil, rice oil, safflower oil, cottonseed oil, sunflower oil and olive oil, and more preferably at least one selected from the group consisting of rapeseed oil and soybean oil.

[0014] The content of edible oils and fats in the starch food composition is preferably 0.5% by mass or more, more preferably 2% by mass or more, even more preferably 3% by mass or more, even more preferably 4% by mass or more, and even more preferably 5% by mass or more, based on the total mass of the starch food composition, from the viewpoint of suppressing the starch food from burning in the microwave. From the same viewpoint, the content is preferably 50% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, even more preferably 10% by mass or less, and even more preferably 8% by mass or less.

[0015] (emulsifier) In this embodiment, the emulsifier is not particularly limited as long as it is edible. For example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, etc. The emulsifier may be used alone or in combination of two or more.

[0016] From the viewpoint of suppressing microwave burn of starchy foods, the emulsifier is preferably at least one selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin, and more preferably at least one selected from the group consisting of polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters.

[0017] In the present embodiment, the average degree of polymerization of the polyglycerol in the polyglycerol fatty acid ester is not particularly limited, but is preferably more than 1 and not more than 12, more preferably 2 or more and not more than 10, and even more preferably one type selected from the group consisting of 2 and 10. In addition, the constituent fatty acid of the polyglycerol fatty acid ester is not particularly limited, but is preferably a fatty acid having 12 to 22 carbon atoms, more preferably a fatty acid having 18 to 22 carbon atoms, even more preferably a fatty acid having 18 carbon atoms, and even more preferably oleic acid. The hydrophilic-lipophilic balance (HLB) of the polyglycerol fatty acid ester is not particularly limited, but is preferably from 0 to 14, more preferably from 1 to 12, even more preferably from 2 to 10, and even more preferably from 3 to 8. The HLB (Hydrophile Lipophile Balance) is a value that indicates the degree of affinity of a surfactant for water and oil.

[0018] In the present embodiment, the average polymerization degree of the polyglycerin in the polyglycerin condensed ricinoleic acid ester is not particularly limited, but is preferably more than 1 and 12 or less, more preferably 2 or more and 10 or less, and even more preferably 3 or more and 6 or less.

[0019] The content of the emulsifier in the starch food composition is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, even more preferably 0.1% by mass or more, even more preferably 0.12% by mass or more, and even more preferably 0.3% by mass or more, based on the total mass of the starch food composition, from the viewpoint of suppressing the starch food from burning in the microwave. From the same viewpoint, the content is preferably 15% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, even more preferably 5% by mass or less, and even more preferably 4% by mass or less.

[0020] (polysaccharide) The polysaccharide in the present embodiment is at least one selected from the group consisting of fruit-derived dietary fiber, inulin, and cellulose derivatives. The polysaccharide may be used alone or in combination of two or more.

[0021] (Fruit-derived dietary fiber) In this embodiment, the fruit-derived dietary fiber is not particularly limited as long as it is edible dietary fiber derived from fruit, and examples thereof include citrus fiber (fiber derived from citrus fruits such as orange, lemon, lime, etc.), apple fiber, persimmon fiber, fig fiber, pineapple fiber, avocado fiber, banana fiber, grape fiber, pear fiber, watermelon fiber, strawberry fiber, etc. However, the fruit-derived dietary fiber does not include inulin and cellulose derivatives obtained by refining fruits. From the viewpoint of suppressing the burn of starchy foods in the microwave, the fruit-derived dietary fiber is preferably citrus fiber. In addition, the fruit-derived dietary fiber is preferably a complex dietary fiber containing water-soluble dietary fiber and water-insoluble dietary fiber. The ratio of water-soluble dietary fiber to water-insoluble dietary fiber in the complex dietary fiber is not particularly limited, but the content of water-soluble dietary fiber in the complex dietary fiber is, for example, 0.1 to 10, 0.2 to 8, 0.3 to 6, 0.4 to 5, 0.5 to 4, 0.6 to 3, 0.7 to 2, 0.8 to 1.5, 0.9 to 1.2, etc., in terms of mass ratio to the content of water-soluble dietary fiber.

[0022] (Inulin) Inulin is a polysaccharide in which fructose molecules are linearly linked to the fructose residues of sucrose via β(2-1) bonds. The average degree of polymerization of inulin in this embodiment is not particularly limited, but for example, inulin with an average degree of polymerization of 5 to 40 can be used.

[0023] (Cellulose derivatives) The cellulose derivative refers to a water-soluble polymer obtained by partially modifying cellulose. In the present embodiment, from the viewpoint of suppressing microwave burn of starchy foods, the cellulose derivative is preferably a cellulose ether in which a different substituent has been introduced to a hydroxy group of cellulose via an ether bond, and among the cellulose ethers, it is more preferable that the cellulose derivative is at least one selected from the group consisting of hydroxypropylmethylcellulose, methylcellulose, and carboxymethylcellulose, and even more preferable that the cellulose derivative is hydroxypropylmethylcellulose.

[0024] When using hydroxypropyl methylcellulose, the methoxy group content in the hydroxypropyl methylcellulose is not particularly limited, but for example, hydroxypropyl methylcellulose with a methoxy group content of 19.0% to 30.0% of the total hydroxypropyl methylcellulose can be used. The methoxy group content is measured according to "9th Edition Food Additives Official Standards (2018) B General Test Method 38. Methoxy Group Quantitative Method (Methylcellulose) and D Component Standards and Storage Standards Each Article Hydroxypropyl Cellulose (Hydroxypropyl Cellulose)".

[0025] The content of polysaccharides in the starch food composition is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and even more preferably 0.2% by mass or more, based on the total weight of the starch food composition, from the viewpoint of suppressing the starch food from burning in the microwave. From the same viewpoint, the content is preferably 10% by mass or less, more preferably 5% by mass or less, even more preferably 3% by mass or less, even more preferably 2% by mass or less, and even more preferably 1% by mass or less.

[0026] In this embodiment, the starchy food composition may contain ingredients other than those mentioned above, such as flavorings, enzyme preparations, alkaline preparations, phosphates, thickeners, colorants, antioxidants, bacteriostatic agents, seasonings, and other ingredients commonly used in foods.

[0027] In this embodiment, the starchy food composition is preferably used to inhibit oven burn.

[0028] (starchy food) In this embodiment, the starchy food refers to a food processed using starchy materials (carbohydrates) as the main raw material, such as wheat flour, starch, rice, rice flour, buckwheat flour, arrowroot flour, foxtail millet flour, and other grains, etc. Examples include noodles, cooked rice, bread, noodle skins, Chinese buns, mochi, and dumplings, etc., and is preferably at least one type selected from the group consisting of noodles and cooked rice, and more preferably noodles.

[0029] Examples of noodles include pasta, udon, Chinese noodles, soba, somen, hiyamugi, hiyashimen, rice vermicelli, kishimen, and yakisoba. Examples of cooked rice include white rice, onigiri, fried rice, pilaf, red rice, and takikomi gohan. Examples of starchy foods containing noodles and cooked rice include sobameshi. Examples of bread include white bread, rolls, hot dog buns, sandwiches, and steamed bread. Examples of noodle skins include gyoza skins, wonton skins, shumai skins, and spring roll skins. Examples of Chinese buns include meat buns, pork buns, and bean-jam buns.

[0030] In this embodiment, the starch food is preferably a starch food for microwave cooking. The heating conditions for microwave cooking (microwave heating cooking) are not particularly limited and may be appropriately set according to the type of starch food. The starch food is preferably frozen or refrigerated before microwave cooking. The freezing temperature may be, for example, from -100°C to less than 0°C, and preferably from -50°C to less than 0°C. The refrigeration temperature may be, for example, from 0°C to 15°C, and preferably from 0°C to 10°C.

[0031] In this embodiment, the starch food is preferably a starch food to which the above-mentioned composition for starch food is attached. By attaching the composition for starch food, it is possible to prevent the starch food from being burned in the microwave.

[0032] (Method of producing starchy food composition) In the present embodiment, the method for producing the starchy food composition includes a step of mixing the above-mentioned water, the above-mentioned edible oil and fat, the above-mentioned emulsifier, and the above-mentioned polysaccharide. The method and procedure for the mixing are not particularly limited, but for example, the mixing can be performed according to the following procedure. (Step 1) A step of mixing the above-mentioned edible oil and fat with the above-mentioned emulsifier. (Step 2) After (Step 1), further mixing the polysaccharide. (Step 3) After (Step 2), further mixing with water.

[0033] In (Step 1), it is preferable to further perform a heat treatment. The conditions of the heat treatment are not particularly limited, but the heat treatment is performed until the temperature of the mixture of the above-mentioned edible oil and fat and the above-mentioned emulsifier becomes, for example, 20°C or more and 100°C or less, preferably 40°C or more and 80°C or less. In (step 2), the timing of mixing the polysaccharide is not particularly limited, but it is preferable to mix it when the temperature of the mixture obtained in (step 1) becomes, for example, 60°C or less, preferably 50°C or less.

[0034] (Production method of starchy foods) In this embodiment, the method for producing a starch food product includes a step of applying the above-mentioned starch food composition. The method for applying the starch food composition is not particularly limited, and may be appropriately selected from, for example, spraying, coating, immersion, mixing, and cooking with water containing the starch food composition (for example, boiling noodles, cooking rice, etc.).

[0035] The amount of the starchy food composition to be added can be appropriately determined depending on the type of starchy food and the method of application. When the starch food is noodles, the amount of the composition for starch food added is, from the viewpoint of preventing the starch food from burning in the microwave, for example, 0.5 parts by mass or more, preferably 1 part by mass or more, more preferably 2 parts by mass or more, even more preferably 3 parts by mass or more, and even more preferably 5 parts by mass or more, per 100 parts by mass of the noodles before the composition for starch food is applied (noodles after cooking), and may be, for example, 100 parts by mass or less, 50 parts by mass or less, 30 parts by mass or less, 20 parts by mass or less, 10 parts by mass or less, etc. When the starch food is cooked rice, the amount of the composition for starch food added is, from the viewpoint of suppressing the microwave burn of the starch food, for example, 0.5 parts by mass or more, preferably 1 part by mass or more, more preferably 2 parts by mass or more, even more preferably 3 parts by mass or more, and even more preferably 5 parts by mass or more, per 100 parts by mass of cooked rice (cooked rice) before the composition for starch food is applied. Alternatively, it may be, for example, 100 parts by mass or less, 50 parts by mass or less, 30 parts by mass or less, 20 parts by mass or less, 10 parts by mass or less, etc.

[0036] The method for producing a starchy food product may further include a step of freezing or refrigerating the product after the step of applying the starchy food composition described above. The freezing and refrigerating temperatures are as described above.

[0037] (How to prevent starchy foods from burning in the microwave) In this embodiment, the method for suppressing microwave burn of starchy foods includes the step of applying the starchy food composition described above. The method for applying the starchy food composition and the amount of the starchy food composition to be applied are as described above. EXAMPLES

[0038] The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited thereto. In the following examples, unless otherwise specified, "%" means "% by mass". Furthermore, unless otherwise specified, "parts" means "parts by mass".

[0039] The following were mainly used as raw materials for the starchy food composition: [Edible oils and fats] Rapeseed oil: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. (liquid at 5°C, melting point below 5°C) [emulsifier] Diglycerol fatty acid ester: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd. (constituent fatty acid: oleic acid, average degree of polymerization of polyglycerol: 2, HLB: 7.4) Polyglycerol condensed ricinoleic acid ester: Poem PR-400, manufactured by Riken Vitamin Co., Ltd. (average degree of polymerization of polyglycerol: 4 or less) Decaglycerin fatty acid ester: Sunsoft Q-175S, manufactured by Taiyo Kagaku Co., Ltd. (constituent fatty acid: oleic acid, average degree of polymerization of polyglycerin: 10, HLB: 4.5) [Polysaccharide] Hydroxypropyl methylcellulose: Metolose SFE4000, manufactured by Shin-Etsu Chemical Co., Ltd. (methoxy group: 27.0-30.0%, hydroxypropoxy group: 4.0-7.5%) Citrus Fiber: NUTRAVA, CP Kelco (complex dietary fiber containing soluble and insoluble dietary fiber) Inulin: Fractofiber FujiFF, manufactured by Fuji Nippon Sugar Co., Ltd. (average degree of polymerization of inulin: 5-29)

[0040] <Test Example 1> (1) Preparation of starchy food composition A starchy food composition was prepared according to the formulation shown in Table 1 by the following procedure. 1. The emulsifier and edible oil were measured out and placed in a vial, heated to 60°C, and then stirred for 5 minutes. 2. After allowing the mixture in step 1 to cool to below 40°C, the polysaccharide was added little by little and stirred for 5 minutes. 3. After confirming that the polysaccharides were dispersed, water was added and the mixture was stirred for an additional 5 minutes.

[0041] (2) Preparation of pasta 1. 10 g or 20 g (5 parts by mass or 10 parts by mass per 100 parts by mass of boiled pasta noodles) of each of the starchy food compositions prepared in (1) above was weighed out into a bowl. 2. Prepare 6 kg of hot water in a pot (1 kg for every 100 g of dried pasta) and add 90 g of salt (1.5% of the weight of the water) just before boiling the pasta. 3. 600g of dried pasta (Ma-Ma 1.8mm, manufactured by Nissin Foods Inc.) was added to the hot water from step 2 above and boiled for 11 minutes. 4. Place the boiled pasta in a colander and let it sit for 30 seconds before draining. 5. Add 200g of the boiled pasta noodles (step 4) to the bowl (step 1) above and mix for 1 minute. 6. The pasta from step 5 above was placed in a donut shape on a pasta plate and cooled in a shock freezer (Blast Chiller & Shock Freezer HBC-12A3, manufactured by Hoshizaki Electric Co., Ltd., set at -10°C inside) for 30 minutes. 7. After cooling, store in a freezer (-18 to -20°C) for at least one day.

[0042] (3) Evaluation The frozen pasta was heated in a microwave oven (steam oven range NE-S265, manufactured by Panasonic Corporation) at 600 W for 5 minutes. After heating, the pasta was evaluated for microwave burn (hardening and scorching of the noodles due to partial overheating) by a four-member expert panel using the following criteria. The average scores of the expert panel are shown in Table 1.

[0043] [Noodles burnt in the microwave] 2: No microwave burn 1: Less burn in the microwave than Comparative Example 1 0: Equivalent to Comparative Example 1 -1: More burnt than Comparative Example 1 -2: Much more burnt than Comparative Example 1

[0044] [Table 1]

[0045] As a result, as shown in Table 1, it was found that in each Example, compared to Comparative Example 1, the occurrence of noodles burning in the microwave could be suppressed.

Claims

1. A starchy food composition comprising water, edible oil and fat, an emulsifier and a polysaccharide, A starchy food composition, wherein the polysaccharide is at least one selected from the group consisting of fruit-derived dietary fiber, inulin, and cellulose derivatives.

2. 2. The starchy food composition according to claim 1, wherein the cellulose derivative is hydroxypropyl methylcellulose.

3. 3. The starch food composition according to claim 1, wherein the content of the polysaccharide is from 0.01% by mass to 10% by mass based on the total mass of the starch food composition.

4. 3. The starchy food composition according to claim 1, wherein the emulsifier is at least one selected from the group consisting of polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters.

5. 3. The starch food composition according to claim 1, wherein the content of the emulsifier is from 0.05% by mass to 15% by mass based on the total mass of the starch food composition.

6. The starch food composition according to claim 1 or 2, wherein the starch food is noodles.

7. The composition for starchy foods according to claim 1 or 2, which is used to prevent oven burn of starchy foods.

8. 3. A starchy food product to which the composition for starchy foods according to claim 1 or 2 has been attached.

9. A method for producing a starchy food, comprising the step of applying the composition for starchy foods according to claim 1 or 2.

10. A method for suppressing microwave burn of starchy foods, comprising the step of applying the composition for starchy foods according to claim 1 or 2.

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