Loosening improving agent for starch-containing food

Abstract

To provide: a loosening improving agent for producing a delicious starch-containing food which can prevent the quality degradation such as worsening of a food loosening property during storage of the starch-containing food; and a starch-containing food obtained with the loosening improving agent.SOLUTION: A loosening improving agent for a starch-containing food includes Tremella fuciformis polysaccharide. It has been found that the loosening improving agent can prevent the quality degradation such as worsening of a food loosening property during storage of the starch-containing food to provide the delicious starch-containing food.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a loosening improver for starch-containing foods.

Background Art

[0002] Due to the recent diversification of foods, the needs for processed foods have been increasing. In particular, starch-containing foods such as noodles and cooked rice are sold as products that have been processed or cooked in large quantities at convenience stores and supermarkets. As a result, starch-containing foods have come to be eaten by many consumers.

[0003] In these processed foods that are distributed and commercially available, food quality deterioration may occur due to the convenience of processing or the passage of time. Generally, noodles and cooked rice contain starch. Therefore, during processing or cooking, foods may stick together due to the starch that has flowed out onto the food surface. As a result, due to the adhesion of noodles, it tends to be difficult to divide the food into small portions for one meal or to mix it with soup or sauce during eating.

[0004] Examples of patent applications related to loosening improvers for starch-containing foods such as noodles include applications related to a method of adding an organic acid (Patent Document 1) and a method of using gum arabic, ghatti gum, or an emulsifier (Patent Document 2). Further, Patent Document 3 describes "a method for producing a powdery or granular loosening improver for noodles, characterized by drying an oil-in-water emulsion containing monoglycerin fatty acid ester and soy protein in a ratio of soy protein:monoglycerin fatty acid ester = 1:0.1 to 1:10." Patent Document 4 describes "a loosening improver for starch-containing foods, which contains a water-soluble hemicellulose derived from beans and a viscosity modifier, and when the loosening improver is surface-treated or added to a starch-containing food, the Casson viscosity of the solution of the loosening improver is 39 to 285 mPa·s and the Casson yield value is 105 to 401 mPa·s."

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide a softening improver for producing a delicious starch-containing food that can suppress quality deterioration such as softening deterioration of the food during storage of the starch-containing food. Another object of the present invention is to provide a starch-containing food using the softening improver.

Means for Solving the Problems

[0007] The present inventors have intensively studied with the aim of further expanding the product market by solving the above problems. As a result, the present inventors have found that the above problems can be solved by providing a softening improver for starch-containing foods containing silkworm jellyfish polysaccharides, and have completed the present invention.

[0008] Note that the techniques disclosed in Patent Documents 1 and 2 have problems such as insufficient softening effect. Further, the solution methods in Patent Documents 3 and 4 are different from the present invention.

[0009] That is, the present invention relates to a softening improver for starch-containing foods, a starch-containing food, a method for producing a starch-containing food, and a method for improving the softening property of a starch-containing food, as shown in the following (1) to (9). (1) (A) A softening improver for starch-containing foods containing silkworm jellyfish polysaccharides (2) The starch-containing food softening improver according to (1), further containing the following polysaccharide (B): (B) A water-soluble polysaccharide other than (A) (3) The starch-containing food softening improver according to (2), wherein the polysaccharide (B) is at least one water-soluble polysaccharide selected from the group consisting of xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, water-soluble soybean polysaccharide, water-soluble pea polysaccharide, carrageenan, tamarind seed gum, tara gum, cassia gum, pectin, carboxymethyl cellulose, and alginic acid. (4) A starch-containing food having silkworm cocoon polysaccharide on its surface (5) A starch-containing food having the polysaccharides (A) and (B) according to (2) or (3) on its surface (6) A method for producing a starch-containing food, comprising adding silkworm cocoon polysaccharide to the starch-containing food (7) A method for producing a starch-containing food, comprising adding the polysaccharides (A) and (B) according to (2) or (3) to the starch-containing food (8) A method for improving the looseness of a starch-containing food, comprising adding silkworm cocoon polysaccharide to the starch-containing food (9) A method for improving the looseness of a starch-containing food, comprising adding the polysaccharides (A) and (B) according to (2) or (3) to the starch-containing food [Effect of the Invention]

[0010] According to the present invention, it is possible to provide a softening improver for producing a delicious starch-containing food that can suppress quality deterioration such as deterioration of the looseness of the food during storage of the starch-containing food. Further, according to the present invention, it is possible to provide a starch-containing food containing the softening improver. [Embodiments for Carrying Out the Invention]

[0011] Starch-containing food The starch-containing foods according to the present invention refer to various foods manufactured using the raw materials themselves, such as rice, glutinous rice, wheat, barley, barnyard millet, foxtail millet, corn, cassava, potato, or sweet potato, their pulverized products, or starches obtained from these raw materials or pulverized products. Examples of processed products of rice and barley include cooked rice, cooked barley, rice balls, sushi, pilaf, fried rice, cooked rice with ingredients, and mixed rice. Examples of foods manufactured by boiling dough mainly made from wheat flour, rice, rice flour, or starch derived from other grains include mochi-like foods such as white mochi, cake-like foods such as tapioca pearl cake, dumplings, and noodles.

[0012] Noodles Examples of noodles, which are starch-containing foods, include dry noodles, fresh noodles, fried noodles, instant noodles dried by hot air, and instant noodles freeze-dried. More specific examples include buckwheat noodles, udon noodles, flat noodles, Chinese noodles, pasta, macaroni, vermicelli, pho, Korean cold noodles, and cellophane noodles.

[0013] These starch-containing foods include foods cooked at home, final product-type processed foods intended to be eaten on the spot, and semi-finished products that require cooking before eating. These starch-containing foods also include foods distributed on the market by methods such as at room temperature, refrigeration, freezing, or ice-temperature.

[0014] Relaxation improver for starch-containing foods The relaxation improver for starch-containing foods (the present relaxation improver) according to the present invention contains (A) silkworm chrysalis polysaccharides. Further, the relaxation improver for starch-containing foods according to the present invention preferably further contains (B) water-soluble polysaccharides other than (A). By this, the relaxation property of starch-containing foods and the quality of starch-containing foods are further improved.

[0015] Silkworm chrysalis polysaccharides As the silkworm chrysalis polysaccharides used in the present invention, polysaccharides obtained using silkworm chrysalis as a raw material can be used. The Sirokiku jellyfish polysaccharide can be obtained, for example, from the raw material Sirokiku jellyfish by extraction with water or hot water, extraction by heating under acidic or alkaline conditions, or extraction by enzymatic decomposition. Commercially available Sirokiku jellyfish polysaccharides can also be used. In the present invention, for example, "Tremel Gum (registered trademark)" manufactured by Unitec Foods Co., Ltd., which is a commercially available product of Sirokiku jellyfish polysaccharide, can be used.

[0016] Water-soluble polysaccharide In the loosening improver for starch-containing foods according to the present invention, preferably, (A) Sirokiku jellyfish polysaccharide and (B) water-soluble polysaccharides other than (A) are used in combination. Specific examples of water-soluble polysaccharides include water-soluble polysaccharides derived from leguminous plants including soybeans, peas, azuki beans, kidney beans, green beans, broad beans, mung beans, lentils, and Sterculia lychnophora, xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, carrageenan, tamarind seed gum, tara gum, casia gum, pectin, carboxymethyl cellulose, alginic acid, tamarind seed polysaccharide, karaya gum, tragacanth gum, pectin, ghatti gum, gellan gum, agar, curdlan, fermented cellulose, and derivatives thereof. More preferred water-soluble polysaccharides are one or more water-soluble polysaccharides selected from the group consisting of xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, water-soluble soy polysaccharide, water-soluble pea polysaccharide, carrageenan, tamarind seed gum, tara gum, casia gum, pectin, carboxymethyl cellulose, and alginic acid. Even more preferred water-soluble polysaccharides are one or more water-soluble polysaccharides selected from the group consisting of xanthan gum, succinoglycan, pullulan, guar gum, gum arabic, locust bean gum, water-soluble soy polysaccharide, and water-soluble pea polysaccharide. The combined use of (A) Sirokiku jellyfish polysaccharide and (B) water-soluble polysaccharides other than (A) is desirable from the viewpoint of further improving the loosening property.

[0017] Water-soluble soy polysaccharide The water-soluble soy polysaccharide used in the present invention refers to a water-soluble polysaccharide extracted from soybean seeds. Preferably, the water-soluble soy polysaccharide extracted from the cotyledon part of soybean seeds is used. More preferably, the water-soluble soy polysaccharide extracted from okara, which is a by-product when producing tofu or isolated soy protein, etc., is used. Most preferably, the water-soluble soy polysaccharide extracted from okara obtained from defatted soybeans is used. As an example of its production method, an extract obtained from okara as a raw material under conditions in an alkaline region or a weakly acidic region at a temperature exceeding 100°C, preferably at a temperature of 150°C or lower, more preferably at a temperature of 130°C or lower, is subjected to solid-liquid separation. Examples of the trade names of water-soluble soy polysaccharides that can be used include "Soyafive-S" (manufactured by Fuji Oil Co., Ltd.).

[0018] Water-soluble pea polysaccharide The water-soluble pea polysaccharide used in the present invention refers to a water-soluble polysaccharide extracted from pea seeds. Preferably, the water-soluble pea polysaccharide extracted from the cotyledon part of pea seeds is used. More preferably, the water-soluble pea polysaccharide extracted from the seeds of yellow peas is used. As an example of its production method, the production examples described in International Publication No. 2012 / 176852 can be mentioned. Examples of the trade names of water-soluble pea polysaccharides that can be used include "FIPEA-D" (manufactured by Fuji Oil Co., Ltd.).

[0019] The form of the loosening improver of the present invention is not particularly limited. Examples of the form of the loosening improver of the present invention include a liquid and a paste in which (A) a jellyfish polysaccharide, preferably further (B) a water-soluble polysaccharide other than (A), and other auxiliary agents are dissolved in water, a powder obtained by simply mixing these solutes, and granules obtained by granulating the powder. The loosening improver for starch-containing foods of the present invention can impart good loosening properties to the food when used in the above-mentioned starch-containing foods.

[0020] The addition amount of the loosening improver according to the present invention to noodles is, when (A) silkworm jellyfish polysaccharide is used alone, preferably in the range of 0.01 to 10% by mass as the addition amount of (A) silkworm jellyfish polysaccharide to starch-containing foods. A more preferable lower limit can be set, for example, at 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. Also, a more preferable upper limit can be set, for example, at 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. Also, when (A) silkworm jellyfish polysaccharide and (B) a water-soluble polysaccharide other than (A) are used in combination, the addition amount of these polysaccharides of the loosening improver to the starch-containing food is preferably in the range of 0.01 to 10% by mass as the total amount of (A) and (B) with respect to the starch-containing food. A more preferable lower limit can be set, for example, at 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. A more preferable upper limit can be set at 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.

[0021] Emulsifier In the present invention, an emulsifier can be further used in combination. Specifically, (A) silkworm jellyfish polysaccharide and an emulsifier can be used in combination. Or, the polysaccharides of (A) and (B) and an emulsifier can be used in combination. Also, when using an emulsifier in combination, fats and oils can also be contained in the loosening improver for the starch-containing food. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, stearoyl lactate, polysorbate, propylene glycol fatty acid ester, and lecithin. In particular, glycerin fatty acid ester is preferred in the present invention. When the starch-containing food loosening improver contains oils and fats, for example, general animal and vegetable oils and fats, or oily substances such as tocopherol which is a fat-soluble vitamin can be used. When the emulsifier is contained, this loosening improver can be distributed and sold in a powdery state, as well as in an emulsified state or a suspended state with oils and fats, in a solution state using water or brine as a solvent, or in a solution state added to an organic acid solvent such as acetic acid.

[0022] Viscosity Those skilled in the art can appropriately set the viscosity range of the solution used for adding the starch-containing food loosening improver according to the present invention to food or for surface treatment of food. This viscosity is, for example, in the range of 1 to 30000 mPa·s, more preferably in the range of 2 to 29000 mPa·s, and even more preferably in the range of 3 to 28000 mPa·s as the viscosity of an aqueous solution at 20°C.

[0023] Viscosity measurement method The method for measuring viscosity in this embodiment is as follows. First, a solution (sample solution) used for addition to food or surface treatment of food is prepared and temperature-controlled to 20°C. The viscosity of 200 g of the sample solution placed in a 200 mL tall beaker is measured with a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd., stirring speed 12 rpm). As for the rotor used in viscosity measurement, an appropriate rotor is used according to the viscosity range. In this embodiment, for example, when the stirring speed is 12 rpm, in the viscosity range of 1 to 50 mPa·s, rotor No. L / Adp is used. In the viscosity range of 51 to 500 mPa·s, rotor No. M1 is used. In the viscosity range of 501 to 2500 mPa·s, rotor No. M2 is used. In the viscosity range of 2501 to 10000 mPa·s, rotor No. M3 is used. In the viscosity range of 10001 to 50000 mPa·s, rotor No. M4 is used.

[0024] Other components In the present invention, it is necessary to blend silkworm jelly polysaccharides in the starch-containing food softening improver. However, for the starch-containing food softening improver according to the present invention, for example, for the purpose of adjusting the characteristics of starch-containing foods, other additives can be appropriately used in combination. Examples of other additives include monosaccharides including glucose and fructose, sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and oligosaccharides including maltotetraose, sugar alcohols, dextrin, laver, carrageenan, sodium alginate, crystalline cellulose, hydroxypropyl methylcellulose, hyaluronic acid, cyclodextrin, chitosan, propylene glycol alginate, and polysaccharides including various starches such as modified starch, hydrolysates of these polysaccharides, gelatin, soluble collagen, salts such as calcium fortifiers, and acidulants including acetic acid, citric acid, lactic acid, adipic acid, and gluconic acid.

[0025] Addition method and surface treatment method The method of adding the loosening improver containing the jellyfish polysaccharide to the starch-containing food and the method of surface-treating the starch-containing food with the loosening improver are not particularly limited. Examples include the following methods. First, as examples of the method of adding the loosening improver to the starch-containing food, the following methods (1) to (3) can be mentioned. (1) When making processed cooked rice, cook the rice to which the loosening improver has been added. Then, the cooked rice is further processed. (2) Boil noodles, pasta, or mochi-like foods in water or hot water to which the loosening improver has been added in advance. (3) The loosening improver is kneaded into the noodle dough of cooked noodles, instant noodles, or pasta by the following method (i) or (ii). (i) The loosening improver is added to the raw material of the noodle dough such as wheat flour by mixing the powder. (ii) The loosening improver dissolved in the kneading water is added to the noodle dough together with salt, kansui, or seasonings. Next, as examples of the method of surface-treating the starch-containing food with the loosening improver containing the jellyfish polysaccharide, the following methods (1) to (5) can be mentioned. (1) The surface treatment of the food is carried out by entangling the aqueous solution of the loosening improver with the starch-containing food such as cooked rice after cooking, cooked rice after steaming or mochi-like food, or cooked noodles, pasta, or mochi-like food after boiling. (2) The aqueous solution of the loosening improver is sprayed or applied to the cooked rice after steaming or mochi-like food, or cooked noodles, pasta, or mochi-like food after boiling. (3) The cooked rice after steaming or mochi-like food, or cooked noodles, pasta, or mochi-like food after boiling is immersed in the aqueous solution of the loosening improver. (4) The surface treatment of the food is carried out by sprinkling the loosening improver previously dissolved in the seasoning liquid on pasta, noodles, mochi-like food, or cooked rice. (5) The surface treatment of the food is carried out by sprinkling the loosening improver mixed with the powder seasoning on cooked rice, pasta, noodles, or mochi-like food. These methods can be appropriately selected according to individual food characteristics including the production line and sales form.

[0026] In the present invention, the starch-containing food having silokugamo polysaccharide on its surface refers to a starch-containing food in a state where silokugamo polysaccharide is present on the surface of the starch-containing food. In this case, the method for creating such a state may be any of the above-described addition methods and surface treatment methods. For example, by boiling the starch-containing food in an aqueous solution containing silokugamo polysaccharide, or by spraying or applying a solution containing silokugamo polysaccharide on the surface of the starch-containing food, a starch-containing food having a surface to which silokugamo polysaccharide is attached can be obtained. The starch-containing food thus obtained is a starch-containing food having silokugamo polysaccharide on its surface. Further, in the case of starch-containing foods including noodles and mochi-like foods, silokugamo polysaccharide can be kneaded during the preparation of the starch-containing food. Also in this case, silokugamo polysaccharide is present on the surface of the prepared food. Therefore, the starch-containing food thus obtained is also a starch-containing food having silokugamo polysaccharide on its surface. Similarly, the starch-containing food having polysaccharides (A) and (B) on its surface refers to a starch-containing food in a state where polysaccharides (A) and (B) are present on the surface of the starch-containing food. Also in this case, the method for creating such a state may be any of the above-described addition methods and surface treatment methods.

[0027] Noodles, which are starch-containing foods obtained by adding the present loosening improver to starch-containing foods, have good loosening properties. Therefore, the noodles obtained according to this embodiment are very easy to eat and have a good flavor. Also, for example, in the case of cooked noodles, the loosening properties are maintained even after refrigerated storage for 1 to 2 days after preparation. That is, the binding between the noodles is significantly suppressed, and the elasticity and stickiness of the noodles are also maintained. Further, since good loosening properties are imparted to the starch-containing food, the present loosening improver has excellent processing suitability in the production of noodles, including ease of mixing with raw materials and resistance to crumbling.

[0028] Examples are described below. Unless otherwise specified, "%" means "mass %" and "parts" means "parts by mass".

Example

[0029] Preparation of a loosening improver for starch-containing foods According to the formulations shown in Tables 1 to 3, a loosening improver for starch-containing foods was prepared by the following method. 1. To warm water at 80°C, silkworm chrysalis polysaccharide was added according to the formulation in the table. When using a water-soluble polysaccharide other than silkworm chrysalis polysaccharide in combination, after adding the silkworm chrysalis polysaccharide, the water-soluble polysaccharide to be used in combination was added. Also, when using an emulsifier in combination with the silkworm chrysalis polysaccharide, after adding the silkworm chrysalis polysaccharide, the emulsifier and oil and fat to be used in combination were added. 2. After stirring the solution of 1 for 15 minutes, the temperature of the solution was lowered to 20°C. Then, the solution was temperature-controlled at 20°C. The obtained loosening improver for starch-containing foods was used in the following investigations.

[0030] Investigation 1. Investigation of the loosening property in noodles 1. 300 g of commercially available frozen udon ("Frozen Sanuki Udon" manufactured by Table Mark Co., Ltd.) was boiled in boiling water for 1 minute. 2. The boiled udon was washed twice with cold water and once with ice water. 3. To 300 g of udon, 12 g (4% based on the noodles) of the loosening improver for starch-containing foods (samples) of the examples and comparative examples described in Tables 1 to 3 was uniformly applied. 4. The udon coated with the loosening improver for starch-containing foods of 3 was stored in a refrigerator (4°C) overnight. 5. 110 g of water was poured onto the udon taken out of the refrigerator. Then, the udon was repeatedly lifted with chopsticks. The number of times the noodles were lifted until they loosened was measured.

[0031] Evaluation method Regarding each study example in the "Examination of Softening Properties in Noodles", the softening properties were evaluated according to the following evaluation criteria. The softening properties were evaluated by 5 panelists. More specifically, the number of times the noodles were lifted until they softened was evaluated through discussion. Note that the panelists in this evaluation were experienced panelists who had been engaged in research on softening improvers in noodles.

[0032] <Softening Property Evaluation Criteria> 5 points: The number of times the noodles were lifted until they softened was 1 - 2 times. The softening property was very good. 4 points: The number of times the noodles were lifted until they softened was 3 - 4 times. The softening property was good. 3 points: The number of times the noodles were lifted until they softened was 5 times. The softening property was acceptable. 2 points: The number of times the noodles were lifted until they softened was 6 - 7 times. The noodles were felt to be difficult to soften. 1 point: The number of times the noodles were lifted until they softened was 8 or more times. The softening property was very poor. The softening property was evaluated on a 5 - point scale. Samples that obtained a score of 3 or more were judged to have improved softening properties and were determined to be of qualified quality. The results are shown in Tables 1 - 3.

[0033] Table 1. Formulation and Evaluation Results (Unit: %) TIFF2025090018000001.tif49164· As the silkworm excrement polysaccharide, "Tremel gum" manufactured by Unitex Foods Co., Ltd. was used.

[0034] Table 2. Formulation and Evaluation Results (Unit: %) TIFF2025090018000002.tif90164· As the silkworm excrement polysaccharide, "Tremel gum" manufactured by Unitex Foods Co., Ltd. was used. · As xanthan gum, a commercially available product was used. · As succinoglycan, "Succinoglycan J" manufactured by MP Gokyo Foods & Chemical Co., Ltd. was used. · As pullulan, "Pullulan" manufactured by Hayashibara Co., Ltd. was used. · As gum arabic, a commercially available product was used. · As water-soluble soybean polysaccharide, "Soyafive-S" manufactured by Fuji Oil Co., Ltd. was used. · As guar gum, a commercially available product was used. · As locust bean gum, a commercially available product was used. · As an emulsifier, a commercially available glycerin fatty acid ester was used. · As oil and fat, rapeseed oil (iodine value: 117) manufactured by Fuji Oil Co., Ltd. was used. · In the table, "Total amount of (A) and (B) (%) with respect to starch-containing food" refers to "(A) with respect to starch-containing food; silkworm chrysalis polysaccharide, and (B); xanthan gum, succinoglycan, pullulan, gum arabic, water-soluble soybean polysaccharide, guar gum, and locust bean gum Total amount of one or more water-soluble polysaccharides selected from the group consisting of (mass%)".

[0035] Table 3. Formulation and evaluation results (unit: %) TIFF2025090018000003.tif76165· As silkworm chrysalis polysaccharide, "Tremel gum" manufactured by Unitec Foods Co., Ltd. was used. · As water-soluble soybean polysaccharide, "Soyafive-S" manufactured by Fuji Oil Co., Ltd. was used. · As water-soluble pea polysaccharide, "FIPEA-D" manufactured by Fuji Oil Co., Ltd. was used. · As xanthan gum, a commercially available product was used. · As an emulsifier, a commercially available glycerin fatty acid ester was used. · In the table, "Total amount of (A) and (B) (%) with respect to starch-containing food" refers to "(A) with respect to starch-containing food; silkworm chrysalis polysaccharide, and (B); xanthan gum, water-soluble soybean polysaccharide, and water-soluble pea polysaccharide Total amount of one or more water-soluble polysaccharides selected from the group consisting of (mass%)".

[0036] From the results in Tables 1 to 3, in Examples 1 to 7 where a loosening improver for starch-containing foods containing (A) jellyfish polysaccharide was used, the looseness of the noodles was evaluated as 3 points or more. Therefore, the looseness improvers for starch-containing foods in Examples 1 to 7 were judged to be qualified. Furthermore, in Examples 8 to 14, 16, and 17 where samples containing the water-soluble polysaccharides of (A) and (B) were used, the looseness of the noodles was evaluated as 3 points or more. Therefore, the looseness improvers for starch-containing foods in Examples 8 to 14, 16, and 17 were judged to be qualified. Also, the looseness improvers for starch-containing foods in Examples 15 and 19 where (A) and an emulsifier were used in combination, and further in Example 18 where (A), (B), and an emulsifier were used in combination were also judged to be qualified. In the noodles (starch-containing foods) coated with the loosening improvers of Examples 1 to 19, the looseness was improved compared to Comparative Example 1. Furthermore, a good flavor could be felt from this noodles (starch-containing foods). Therefore, by using the loosening improver according to the present invention, it was possible to suppress a quality deterioration such as the loosening deterioration of the food during the storage of the starch-containing food. As a result, a delicious starch-containing food could be obtained.

[0037] Examination 2. Examination of looseness in mochi-like foods (tapioca pearl) 1. As a processed food of cassava-derived starch, a mochi-like food, tapioca pearl (black tapioca manufactured by GABAN Co., Ltd., dried product) was boiled in boiling water according to a conventional method. 2. The looseness improvers for starch-containing foods of the examples and comparative examples described in Table 4 were uniformly applied to the boiled tapioca pearl in 1. 5% by mass of the looseness improver for starch-containing foods was applied based on the mass of the tapioca pearl. 3. The tapioca pearl coated with the looseness improver for starch-containing foods in 2 was stored in a refrigerator (4°C) overnight. 4. The tapioca pearl (sample) taken out of the refrigerator was scooped up with a spoon, and the looseness was evaluated.

[0038] Evaluation method For each study example in "Examination of looseness in mochi-like food (tapioca pearl)", looseness was evaluated according to the following evaluation criteria. The looseness evaluation was conducted by consensus among 5 panelists. Note that the panelists in this evaluation were experienced panelists who had been engaged in research on looseness improvers in mochi and mochi-like foods.

[0039] <Looseness evaluation criteria> 4 points: When scooping with a spoon, the sample could be scooped up in units of 1 grain. The looseness was very good. 3 points: When scooping with a spoon, the sample could be scooped up in units of 2 - 4 grains. The looseness was good. 2 points: When scooping with a spoon, 5 or more samples stuck together to form a lump. It was felt that it was difficult to loosen. 1 point: When scooping with a spoon, 10 or more samples stuck together to form a lump. The looseness was very poor. The looseness was evaluated in 4 levels. Samples that obtained a score of 3 or more were judged to have improved looseness and were determined to be of qualified quality. The results are shown in Table 4.

[0040] Table 4. Formulation and evaluation results (unit: %) TIFF2025090018000004.tif77164 · As the tremella polysaccharide, "Tremel gum" manufactured by Unitec Foods Co., Ltd. was used. · As xanthan gum, a commercially available product was used. · As the oil and fat, rapeseed oil (iodine value: 117) manufactured by Fuji Oil Co., Ltd. was used. · As the emulsifier, glycerin fatty acid ester was used. · Regarding the "total amount of (A) and (B) (mass %) for starch-containing foods" in the table, it refers to "(A) for starch-containing foods; tremella polysaccharide, and (B); the total amount (mass %) of one or more water-soluble polysaccharides selected from the group consisting of xanthan gum, succinoglycan, pullulan, gum arabic, water-soluble soybean polysaccharide, water-soluble pea polysaccharide, guar gum, and locust bean gum".

[0041] From the results in Table 4, in Example 20 where a loosening improver for starch-containing foods containing (A) silkworm chrysalis polysaccharide was used, the looseness of tapioca pearls was evaluated as 3 points. Therefore, the looseness improver for starch-containing foods in Example 20 was determined to be qualified. Furthermore, in Example 21 containing the water-soluble polysaccharides of (A) and (B), the looseness of tapioca pearls was evaluated as 4 points. Therefore, the looseness improver for starch-containing foods in Example 21 was determined to be qualified. Also, in Example 22 where (A) silkworm chrysalis polysaccharide and an emulsifier were used in combination, the looseness of tapioca pearls was evaluated as 4 points. Therefore, the looseness improver for starch-containing foods in Example 22 was determined to be qualified. The tapioca pearls (starch-containing foods) coated with the loosening improvers of Examples 20 to 22 had improved looseness compared to Comparative Example 2 or Comparative Example 3. Furthermore, a good flavor could be felt from this tapioca pearls (starch-containing foods). Therefore, by using the loosening improver according to the present invention, it was possible to suppress quality deterioration such as the deterioration of the looseness of foods during the storage of starch-containing foods. As a result, delicious starch-containing foods could be obtained.

[0042] From the above results, in the present embodiment, it was found that the loosening improver for starch-containing foods containing (A) silkworm chrysalis polysaccharide can suppress quality deterioration such as the deterioration of the looseness of foods during the storage of starch-containing foods. Also, it was found that delicious starch-containing foods can be obtained thereby. Furthermore, by using a loosening improver for starch-containing foods containing (A) silkworm chrysalis polysaccharide and (B) a water-soluble polysaccharide other than (A), it was found that quality deterioration such as the deterioration of the looseness of foods during the storage of starch-containing foods can be more suppressed. Also, it was found that more delicious starch-containing foods can be obtained thereby. Also, even when (A) silkworm chrysalis polysaccharide and an emulsifier were used in combination, a loosening improvement effect was obtained.

Industrial Applicability

[0043] The starch-containing food softening improver according to the present invention contains chondrus ocellatus polysaccharide, and therefore, it is possible to suppress quality deterioration such as deterioration of the softening property of the food during storage of the starch-containing food. Therefore, the softening improver is useful as a softening improver for producing delicious starch-containing foods. By using the softening improver, it is possible to provide delicious starch-containing foods.

Claims

1. (A) A loosening improver for starch-containing foods, comprising Tremella fuciformis polysaccharide.

2. The loosening improver for starch-containing foods according to claim 1, further comprising the following polysaccharide (B): (B) Water-soluble polysaccharides other than (A)

3. 3. The loosening improver for starch-containing foods according to claim 2, wherein the polysaccharide (B) is one or more water-soluble polysaccharides 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, carboxymethylcellulose, and alginic acid.

4. A starch-containing food having Tremella fuciformis polysaccharides present on the surface thereof.

5. 4. A starch-containing food, the surface of which is provided with the polysaccharides (A) and (B) according to claim 2 or 3.

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

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

8. A method for improving the loosening properties of a starch-containing food, comprising adding Tremella fuciformis polysaccharide to the starch-containing food.

9. 4. A method for improving the disintegration properties of a starch-containing food, comprising adding the polysaccharides (A) and (B) according to claim 2 or 3 to the starch-containing food.

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