Loosening agent for starch-containing food

Abstract

To provide a loosening agent for a starch-containing food having a favorable loosening property, and also provide a method for improving a loosening property of a starch-containing food, and a method for producing a starch-containing food having a favorable loosening property.SOLUTION: The present invention provides a loosening agent for a starch-containing food that is to be used as an emulsion or to be used as an emulsion by adding water, wherein the loosening agent for a starch-containing food comprises an oil and / or fat composition containing an oil and / or fat and an emulsifier, and a thickening polysaccharide, and the emulsion has a viscosity of 50 to 10000 mPa s at 25°C.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a loosening agent for starch-containing foods, a method for improving the looseness of starch-containing foods, and a method for producing starch-containing foods.

Background Art

[0002] Buckwheat noodles, udon noodles, Chinese noodles, pasta, etc. are boiled and eaten, and many of them are distributed so that they can be eaten as they are without heating. However, these noodles are likely to have problems such as noodles sticking to each other during distribution or storage. To improve these problems, they have been coated with oil to prevent the noodles from sticking to each other and to improve the looseness.

[0003] For example, Patent Document 1 proposes a noodle loosening improver that requires lecithin and diglycerin fatty acid ester and contains an emulsifier such as polyglycerin fatty acid ester. Patent Document 2 also proposes an oil and fat composition for improving noodle looseness containing lecithin and polyglycerin fatty acid ester.

[0004] These compositions have a certain noodle loosening property. However, for example, when the water content on the noodle surface is high, they are inferior in adhesion to the noodles and may not be able to exhibit sufficient loosening property.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

[0006] One object of the present invention is to provide a loosening agent for starch-containing foods having good loosenability. Another further object of the present invention is to provide a method for improving the loosenability of starch-containing foods and a method for producing starch-containing foods having good loosenability.

Means for Solving the Problems

[0007] As a result of intensive studies, the present inventors have found that by using a loosening agent for starch-containing foods containing specific components as an emulsion having a specific viscosity, it has good loosenability and has found a solution to the above problems, thereby completing the present invention.

[0008] That is, the present invention provides the following [1] to

[15] . [1] A loosening agent for starch-containing foods which is an emulsion or can be used as an emulsion by adding water, wherein the loosening agent for starch-containing foods contains an oil and fat composition containing an oil and fat and an emulsifier, and a thickening polysaccharide, and the emulsion has a viscosity of 50 to 10,000 mPa·s (25°C), A loosening agent for starch-containing foods. [2] The content of the oil and fat in the oil and fat composition is 20 to 99.5% by mass, the content of the emulsifier in the oil and fat composition is 0.5 to 80% by mass, the HLB of the emulsifier is 2 to 10, The loosening agent for starch-containing foods according to [1] above. [3] The emulsifier is one or more selected from glycerin monofatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, and lecithin, The loosening agent for starch-containing foods according to [1] or [2] above. [4] The content in the oil and fat composition is, the content of diglycerin monofatty acid ester and / or triglycerin monofatty acid ester is 10 to 60% by mass, One or more emulsifiers selected from polyglycerol fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin, where the average degree of polymerization of the polyglycerol is 4 or more, is 0 to 40% by mass. The starch-containing food loosening agent according to any one of the above items [1] to [3]. 〔5〕The starch-containing food loosening agent according to any one of the above items [1] to [4], where the thickening polysaccharide is one or more selected from xanthan gum and galactomannan. 〔6〕The mass ratio of the oil and fat composition to the thickening polysaccharide in the starch-containing food loosening agent is oil and fat composition: thickening polysaccharide = 300:1 to 3:1, and / or the thickening polysaccharide in the emulsion is 0.01 to 2.5% by mass. The starch-containing food loosening agent according to any one of the above items [1] to [5]. 〔7〕30% by mass or more of the constituent fatty acids of the oil in the oil and fat composition are linear saturated fatty acids having 8 to 10 carbon atoms. 60% by mass or more of the constituent fatty acids of the emulsifier in the oil and fat composition are unsaturated fatty acids. The starch-containing food loosening agent according to any one of the above items [1] to [6]. 〔8〕The starch-containing food loosening agent according to any one of the above items [1] to [7], further containing water in an amount exceeding 0% by mass and not exceeding 99.8% by mass. 〔9〕The starch-containing food loosening agent according to the above item [8], which is in the form of an emulsion having a viscosity of 50 to 10,000 mPa·s (25°C). 〔10〕A starch-containing food with improved looseness, comprising a starch-containing food and the starch-containing food loosening agent according to any one of the above items [1] to [9] applied to the surface of the starch-containing food. 〔11〕A step of emulsifying an oil and fat composition containing an oil and an emulsifier together with a thickening polysaccharide to obtain an emulsion having a viscosity of 50 to 10,000 mPa·s (25°C), and A step of applying the emulsion to a starch-containing food. A method for improving the looseness of a starch-containing food, comprising the above steps. 〔12〕The oil and fat content in the oil and fat composition is 20 to 99.5% by mass, and the emulsifier content in the oil and fat composition is 0.5 to 80% by mass. The HLB of the emulsifier is 2 to 10. The method for improving the looseness of the starch-containing food according to the above

[11] . 〔13〕The content in the oil and fat composition is The diglycerin monofatty acid ester and / or triglycerin monofatty acid ester is 10 to 60% by mass. The polyglycerin fatty acid ester having an average degree of polymerization of polyglycerin of 4 or more, organic acid monoglyceride, propylene glycol fatty acid ester, and one or more emulsifiers selected from lecithin is 0 to 40% by mass. The method for improving the looseness of the starch-containing food according to the above

[11] or

[12] . 〔14〕The thickening polysaccharide is one or more selected from xanthan gum and galactomannan. The mass ratio of the oil and fat composition to the thickening polysaccharide is oil and fat composition: thickening polysaccharide = 300:1 to 3:1, and / or the thickening polysaccharide in the emulsion is 0.01 to 2.5% by mass. The method for improving the looseness of the starch-containing food according to any one of the above

[11] to

[13] . 〔15〕A method for producing a starch-containing food with improved looseness, including the step of obtaining the starch-containing food by the method for improving the looseness of the starch-containing food according to any one of the above

[11] to

[14] .

[0009] According to the present invention, the looseness of the starch-containing food can be improved.

Embodiments for Carrying Out the Invention

[0010] The present invention will be described in detail with examples below. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. Also, the preferred embodiments and more preferred embodiments exemplified below can be used in appropriate combinations with each other regardless of the expressions such as "preferred" and "more preferred". In addition, the description of numerical ranges is illustrative, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values of the examples can also be preferably used. Furthermore, terms such as "containing" or "including" may be read as "consisting essentially of" or "consisting only of".

[0011] [Agent for softening starch-containing foods] The agent for softening starch-containing foods of the present invention is such that the agent for softening starch-containing foods itself is in the state of an emulsion or is used as an emulsion after emulsification. When used after emulsification, the agent for softening starch-containing foods is mixed with water to form an emulsion. The emulsion is not particularly limited, and examples include oil-in-water (O / W type) emulsions, water-in-oil (W / O type) emulsions, or W / O / W type emulsions, etc., and preferably oil-in-water emulsions.

[0012] The loosening agent for starch-containing foods of the present invention contains an oil and fat composition containing an oil and fat and an emulsifier, and a thickening polysaccharide. By containing a thickening polysaccharide, the loosening agent for starch-containing foods of the present invention has a higher viscosity of the emulsion than those not containing a thickening polysaccharide. By increasing the viscosity of the emulsion, it has the effect of improving the looseness of starch-containing foods. However, if the viscosity is too high, the workability and coating property for starch-containing foods will be inferior. Therefore, it is appropriate that the loosening agent for starch-containing foods of the present invention is an emulsion having a viscosity of 50 to 10,000 mPa·s (25°C), or the viscosity of the emulsion obtained by adding water to the loosening agent for starch-containing foods is 50 to 10,000 mPa·s (25°C). Note that the loosening agent for starch-containing foods before adding water may be in a state substantially free of water (no water phase) or in an emulsified state containing water. Adding water means emulsifying and / or diluting with water. Therefore, the loosening agent for starch-containing foods substantially free of water becomes an emulsion by adding water. The loosening agent for starch-containing foods in an emulsified state is diluted by adding water, and the viscosity of the emulsion decreases. Further, it is preferable that the loosening agent for starch-containing foods is an emulsion having a viscosity of 100 to 9,000 mPa·s (25°C), or the viscosity of the emulsion obtained by adding water to the loosening agent for starch-containing foods is 100 to 9,000 mPa·s (25°C). More preferably, the loosening agent for starch-containing foods is an emulsion having a viscosity of 250 to 1,000 mPa·s (25°C), or the viscosity of the emulsion obtained by adding water to the loosening agent for starch-containing foods is 250 to 1,000 mPa·s (25°C). Even more preferably, the loosening agent for starch-containing foods is an emulsion having a viscosity of 400 to 1,000 mPa·s (25°C), or the viscosity of the emulsion obtained by adding water to the loosening agent for starch-containing foods is 400 to 1,000 mPa·s (25°C).

[0013] In the present invention, the viscosity can be measured in accordance with the Standard Oil Analysis Test Method (2.2.10.5 - 2013 Viscosity (Brookfield Method)) established by the Japan Oil Chemists' Society. For example, using a BM type viscometer, the viscosity 1 minute after the start of rotation can be used.

[0014] <Oil and fat> The starch-containing food softening agent of the present invention contains an oil and fat composition, and the oil and fat composition contains oil and fat. As the oil and fat, animal and vegetable oils and fats, oils and fats synthesized from glycerin and fatty acids, and their fractionated oils and fats, transesterified oils, hydrogenated oils, etc. can be used alone or in combination. Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, high-oleic rapeseed oil, sunflower oil, high-oleic sunflower oil, olive oil, safflower oil, high-oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grape seed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil, etc. Examples of oils and fats synthesized from glycerin and fatty acids include oils and fats containing linear saturated fatty acids having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, such as medium-chain fatty acid triglycerides (MCT) having 8 to 10 carbon atoms. Examples of fractionated oils include fractionated oils of palm oil such as palm olein, palm super olein, palm stearin, and palm mid fraction. As the transesterified oil, a transesterified oil of palm oil or a fractionated oil of palm oil and other liquid oils and fats, or a transesterified oil of MCT and vegetable oil, etc. can be used. Examples of hydrogenated oils include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of transesterified oils.

[0015] Regarding the fats and oils used in the present invention, fats and oils that lose fluidity at room temperature (25°C ± 5°C) need to be dissolved by heating when applied (coated) to starch-containing foods. Therefore, fats and oils in a state having fluidity at 30°C are preferred. Even if a part of the raw material fats and oils is solid at 30°C, if it is used in combination with other raw material fats and oils and the fats and oils as a whole have fluidity, it can be preferably used. Fats and oils having fluidity at 20°C are more preferred, and fats and oils that are liquid at 20°C are even more preferred. In particular, since it has the advantage of being a liquid fat and oil with a low melting point and good oxidation stability, fats and oils containing linear saturated fatty acids having 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, in the constituent fatty acids of the fats and oils, rapeseed oil, palm olein, olive oil, and mixtures thereof can be preferably used. In particular, fats and oils in which 30% by mass or more of the constituent fatty acids of the fats and oils are linear saturated fatty acids having 8 to 10 carbon atoms have good looseness of starch-containing foods and are preferred. Fats and oils in which 50 to 100% by mass of the constituent fatty acids of the fats and oils are linear saturated fatty acids having 8 to 10 carbon atoms are more preferred, and fats and oils in which 80 to 100% by mass are linear saturated fatty acids having 8 to 10 carbon atoms are even more preferred. Examples of the linear saturated fatty acids having 8 to 10 carbon atoms include caprylic acid and capric acid.

[0016] The loosening agent for starch-containing foods of the present invention preferably contains 20 to 99.5% by mass of fats and oils in the fat and oil composition (100% by mass). The loosening agent for starch-containing foods of the present invention is used as an emulsion or after adding water. When the fat and oil composition contains 20 to 99.5% by mass of fats and oils, if there is an amount of the emulsifier described below, it can be sufficiently emulsified. Further, by containing fats and oils in the same range, together with the emulsifier and thickening polysaccharides described below, the looseness of the starch-containing food is within an acceptable range. The amount of fats and oils in the fat and oil composition is preferably 20 to 99% by mass, more preferably 20 to 80% by mass, even more preferably 30 to 70% by mass, still more preferably 40 to 60% by mass, and most preferably 45 to 55% by mass.

[0017] <Emulsifier> The loosening agent for starch-containing foods of the present invention contains an emulsifier in an oil and fat composition. As the emulsifier, one or more selected from glycerin monofatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, polysorbates, propylene glycol fatty acid esters, and lecithin can be used.

[0018] In order to improve the looseness, the HLB of the emulsifier is preferably 2 to 10. In the present invention, it is allowed to contain a plurality of emulsifiers, and the HLB is the HLB of the entire emulsifier contained. Also, an emulsifier with an HLB of 2 to 10 has an emulsifying function, and in the present invention, an emulsion can be formed using the emulsifier. In order to emulsify particularly efficiently, the HLB of the emulsifier is preferably 3 to 10, more preferably 6 to 10, and even more preferably 6 to 8.

[0019] HLB is an abbreviation for Hydrophile Lipophile Balance, which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation of the HLB value uses the calculation method of the atlas method. The calculation method of the atlas method is HLB = 20×(1 - S / A) S: Saponification value A: Neutralization value of fatty acids in the ester refers to the method of calculating the HLB value. In the same calculation method, the HLB value is calculated as an arithmetic mean. For example, when an emulsifier with an HLB of 2 and an emulsifier with an HLB of 4 are contained at a ratio of 1:1 (mass ratio), the HLB of the entire emulsifier is 3.

[0020] In the present invention, it is preferable that the starch-containing food softening agent contains 0.5 to 80% by mass of an emulsifier in the oil and fat composition (100% by mass). If it is within this range, it can be sufficiently emulsified together with the above-described oil and fat. The content of the emulsifier is preferably 1 to 80% by mass, more preferably 10 to 80% by mass, still more preferably 10 to 60% by mass, further preferably 20 to 55% by mass, and most preferably 30 to 50% by mass in the oil and fat composition, and most preferably 35 to 45% by mass in the oil and fat composition.

[0021] In order to prevent solidification at low temperatures, it is preferable that 60% by mass or more of the constituent fatty acids of the emulsifier contained in the oil and fat composition are unsaturated fatty acids. More preferably, 70 to 100% by mass of the constituent fatty acids of the emulsifier are unsaturated fatty acids, and still more preferably, 80 to 98% by mass of the constituent fatty acids of the emulsifier are unsaturated fatty acids. Further, as the unsaturated fatty acid, for example, a linear unsaturated fatty acid having 16 to 22 carbon atoms, preferably 18 to 22 carbon atoms, and more preferably 18 to 20 carbon atoms can be used. As the unsaturated fatty acid, one or more unsaturated fatty acids selected from oleic acid, linoleic acid, linolenic acid, and erucic acid are preferable. Particularly preferably, 65 to 90% by mass of the constituent fatty acids are oleic acid. The fatty acids other than the unsaturated fatty acids of the emulsifier are saturated fatty acids. As the saturated fatty acid, a linear saturated fatty acid having 6 to 22 carbon atoms is preferable, a linear saturated fatty acid having 16 to 22 carbon atoms is more preferable, a linear saturated fatty acid having 18 to 20 carbon atoms is still more preferable, and it is further preferable to use one or more selected from palmitic acid, stearic acid, and behenic acid.

[0022] As the emulsifier to be used, it is preferable that it is diglycerin monofatty acid ester and / or triglycerin monofatty acid ester. These emulsifiers not only have a high dissociation property but also have a high function of emulsifying fats and oils. Therefore, these emulsifiers can be used alone or simultaneously with other emulsifiers. For example, as the diglycerin monofatty acid ester, diglycerin fatty acid ester produced by esterifying diglycerin and fatty acid can be used. It is preferable to use diglycerin monofatty acid ester and / or triglycerin monofatty acid ester with the purity of the monoester increased by distilling the reaction product, but those containing diesters or triesters as impurities may also be used.

[0023] In the present invention, for the dissociation agent for starch-containing foods, it is preferable that diglycerin monofatty acid ester and / or triglycerin monofatty acid ester is contained in the fat and oil composition in an amount of 10 to 60% by mass. If the blending amount of diglycerin monofatty acid ester and / or triglycerin monofatty acid ester is 10% by mass or more, sufficient emulsification can be achieved. Also, by suppressing the blending amount to 60% by mass or less, room for blending other emulsifiers is created, and a synergistic effect with other emulsifiers can be expected. The content of diglycerin monofatty acid ester and / or triglycerin monofatty acid ester is more preferably 20 to 55% by mass in the fat and oil composition, further preferably 30 to 50% by mass in the fat and oil composition, and even more preferably 35 to 45% by mass in the fat and oil composition. A particularly preferable diglycerin monofatty acid ester is diglycerin monooleate.

[0024] In the present invention, for the loosening agent for starch-containing foods, it is preferable to use one or more emulsifiers selected from polyglycerol fatty acid esters having an average degree of polymerization of 4 or more of polyglycerol, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin. These emulsifiers can also be used alone, but when used simultaneously with the aforementioned diglycerol monofatty acid ester and / or triglycerol monofatty acid ester, there is an effect of further improving the looseness. The content of one or more emulsifiers selected from polyglycerol fatty acid esters having an average degree of polymerization of 4 or more of polyglycerol, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin in the oil and fat composition is preferably 0 to 40% by mass or more than 0% by mass and 40% by mass or less, more preferably 5 to 30% by mass, still more preferably 5 to 20% by mass, and even more preferably 5 to 15% by mass.

[0025] The polyglycerol fatty acid ester having an average degree of polymerization of 4 or more of polyglycerol is synthesized by esterifying polyglycerol and fatty acids. The polyglycerol used as a raw material for the polyglycerol fatty acid ester is generally obtained by dehydrating and condensing glycerol as a raw material at a high temperature in the presence of an alkali catalyst such as caustic soda, and subjecting it to distillation, deodorization, and decolorization as necessary. The polyglycerol, which is the raw material for these polyglycerol fatty acid esters, is also called reaction polyglycerol, and is a mixture of polyglycerols having different degrees of polymerization, and has a wide degree of polymerization distribution. Generally, polyglycerol fatty acid esters having a degree of polymerization of 4 or more are difficult to isolate, so it is acceptable that they are a mixture of polyglycerol fatty acid esters having various degrees of polymerization.

[0026] In the present invention, the average degree of polymerization (percentage) indicates the degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester. Here, the average degree of polymerization is a value calculated from the hydroxyl value of the polyglycerol that is the raw material of the polyglycerol fatty acid ester. For example, the average degree of polymerization (n) can be derived from the following formulas (Formula 1) and (Formula 2). (Formula 1) Molecular weight = 74 × n + 18 (Formula 2) Hydroxyl value = 56110×(n + 2) / Molecular weight

[0027] And general polyglycerin is sold under names such as tetraglycerin (average degree of polymerization 4), hexaglycerin (average degree of polymerization 6), decaglycerin (average degree of polymerization 10), etc. according to the average degree of polymerization determined by the end - group analysis method obtained by measuring the hydroxyl value. Therefore, the average degree of polymerization is a value obtained by calculation and may show a value different from the actual degree of polymerization.

[0028] The average degree of polymerization of the polyglycerin moiety of the polyglycerin fatty acid ester is more preferably 4 - 12, even more preferably 4 - 10, and still more preferably 4 - 7. Particularly preferred are pentaglycerin trioleate, decaglycerin pentaoleate, and polyglycerin condensed ricinoleate.

[0029] The organic acid constituting the organic acid monoglyceride is not particularly limited, but citric acid, succinic acid, acetic acid, tartaric acid, butyric acid, etc. can be preferably used. In particular, citric acid is preferred because it shows a high defoaming effect. Particularly preferred are glyceryl monooleate citrate and succinic acid monooleate ester.

[0030] Propylene glycol fatty acid ester is obtained by esterifying propylene glycol and fatty acid, and those with HLB 2 - 10 or 3 - 10 can be preferably used.

[0031] Lecithin can be egg yolk lecithin or plant-derived lecithin, and it is preferable to use plant-derived lecithin. As raw materials for plant-derived lecithin, crude oil obtained by pressing and / or extracting oil and grain seeds such as soybeans, rapeseeds, corn, sunflowers, safflowers, sesame seeds, and flaxseeds, oil residues obtained by blowing water or steam into the crude oil to form precipitates, crude lecithin obtained by drying the separated oil residues, lecithin obtained by removing neutral oil components from the crude lecithin by known methods such as solvent fractionation, and further, concentrated or high-purity lecithin obtained by concentrating and fractionating specific phospholipids from the mixed lecithin can be used. In the present invention, lecithin obtained by subjecting such raw materials to a de-sugaring treatment is preferable in terms of suppressing coloring.

[0032] In the present invention, the lecithin in the emulsifier can be defined as the acetone-insoluble matter measured by the "Standard Oil and Fat Analysis Test Method 4.3.1 - 2013 Acetone-insoluble Matter" established by the Japan Oil Chemists' Society. However, since this measurement method is not suitable for measuring those with an acetone-insoluble matter of 5 mass% or less, the phosphorus content can be measured and converted to the lecithin content. For example, for a starch-containing food softening agent containing phosphorus, the phosphorus content is quantified by emission spectrometry (ICP emission analyzer) using high-frequency inductively coupled plasma (ICP) as the light source. Since the ratio of the atomic weight of phosphorus to the molecular weight of lecithin is approximately 1:25, it may be obtained by multiplying the phosphorus content by 25.

[0033] <Thickening polysaccharides> The starch-containing food softening agent of the present invention contains thickening polysaccharides. Thickening polysaccharides are water-soluble high-molecular substances that have the property of improving viscosity or gelling when dissolved in water. Examples include xanthan gum, galactomannan, tamarind seed gum, carrageenan, agar, pectin, gum arabic, pullulan, and soybean polysaccharides. One or more of these thickening polysaccharides can be used. Preferably, it is one or more selected from xanthan gum and galactomannan. Also, as galactomannan, guar gum and locust bean gum are preferable.

[0034] In the present invention, the loosening agent for starch-containing foods is an emulsion or is used as an emulsion after being hydrated. Since the viscosity of the emulsion increases, it has the effect of improving the looseness of starch-containing foods. Therefore, in the present invention, it is appropriate to blend a thickening polysaccharide. The mass ratio of the oil and fat composition to the thickening polysaccharide in the loosening agent for starch-containing foods is preferably from 300:1 to 3:1, oil and fat composition: thickening polysaccharide. The content of the thickening polysaccharide in the emulsion is preferably from 0.01 to 2.5% by mass. If the mass ratio of the oil and fat composition to the thickening polysaccharide and / or the content of the thickening polysaccharide are within these ranges, a certain increase in the viscosity of the emulsion can be expected, and thus the looseness of starch-containing foods is improved. The mass ratio of the oil and fat composition to the thickening polysaccharide in the loosening agent for starch-containing foods is preferably from 200:1 to 3:1, more preferably from 160:1 to 3:1, oil and fat composition: thickening polysaccharide. The content of the thickening polysaccharide in the emulsion (100% by mass) is more preferably from 0.05 to 2.0% by mass, and even more preferably from 0.1 to 1.0% by mass, the content of the thickening polysaccharide in the emulsion.

[0035] <Other components> The loosening agent for starch-containing foods of the present invention may contain water. The water content in the loosening agent for starch-containing foods (100% by mass) is preferably from 0 to 99.8% by mass or more than 0% by mass and 99.8% by mass or less. When the loosening agent for starch-containing foods is an emulsion, the water content is preferably from 50 to 99.8% by mass, more preferably from 85 to 99.5% by mass.

[0036] In addition to the above components, the loosening agent for starch-containing foods of the present invention can also use raw materials generally blended in loosening agents for starch-containing foods. Specifically, for example, ethanol, pH adjusters, seasonings, colorants, fragrances, antioxidants, saccharides, sugar alcohols, stabilizers, emulsifiers, etc. can be used. The amounts of these components can be any amount as long as the effects of the present invention are not impaired. For example, they can be contained at 10% by mass or less in the loosening agent for starch-containing foods (100% by mass), preferably from 0 to 3% by mass or more than 0% by mass and 3% by mass or less, more preferably from 0 to 1% by mass or more than 0% by mass and 1% by mass or less.

[0037] [Emulsifier for starch-containing foods] The starch-containing food loosening agent is used as an actual loosening agent in the form of an emulsion of the starch-containing food loosening agent itself or an emulsion obtained by adding water and emulsifying it. In this sense, a starch-containing food loosening agent that is not emulsified or has a viscosity outside the range of 50 to 10,000 mPa·s (25°C) described above can be said to be an intermediate of the starch-containing food loosening agent in the form of an emulsion. By forming an emulsion having a specific high viscosity due to the action of a thickening polysaccharide or the like, the loosening property of the starch-containing food can be improved. Here, if the viscosity is too high, the workability and the coating property on the starch-containing food will be poor. Therefore, the viscosity of the emulsion of the starch-containing food loosening agent of the present invention can be adjusted by adjusting the water content contained therein. The starch-containing food loosening agent in the form of an emulsion preferably has a viscosity of, for example, 50 to 10,000 mPa·s (25°C), more preferably 250 to 1,000 mPa·s (25°C), still more preferably 400 to 1,000 mPa·s (25°C), and particularly preferably 400 to 1,000 mPa·s (25°C). In addition, the definition and preferred embodiments of the emulsion are as described above.

[0038] [Starch-containing foods] The loosening agent for starch-containing foods of the present invention is used for starch-containing foods. Examples of starch-containing foods include processed foods made by kneading raw materials mainly composed of cereal flours such as wheat flour, buckwheat flour, rice flour, arrowroot powder, kudzu powder, millet flour, konnyaku powder, and tapioca flour with water or the like. Examples of starch-containing foods include noodles such as buckwheat noodles, udon noodles, somen noodles, cold noodles, Chinese noodles, rice noodles, cold noodles, pasta (long pasta), and kneaded products other than noodles such as sui ton, macaroni, short pasta, gyoza skins, and spring roll skins, and rice foods such as cooked rice, fried rice, curry rice, and donburi. The loosening agent for starch-containing foods is applied to these starch-containing foods in the form of an emulsion having a viscosity of 50 to 10,000 mPa·s (25°C) and can be used to provide a starch-containing food with improved looseness by coating the starch-containing food. The application (coating) amount of the loosening agent for starch-containing foods is preferably applied (coated) so as to be 0.1 to 7 parts by mass as the loosening agent for starch-containing foods in the form of an emulsion with respect to 100 parts by mass of the starch-containing food, and more preferably applied (coated) so as to be 0.2 to 5.0 parts by mass. When applying the loosening agent for starch-containing foods of the present invention to a starch-containing food, the starch-containing food may be immediately boiled in hot water at about 90 to 100°C, or after cooling the boiled starch-containing food to room temperature (25°C ± 5°C), the loosening agent for starch-containing foods in the emulsified form may be applied to the starch-containing food.

[0039] [Method for improving the looseness of starch-containing foods] The method for improving the looseness of starch-containing foods of the present invention is to apply (coat) the above-mentioned loosening agent for starch-containing foods to the starch-containing foods. That is, it is a method for improving the looseness of starch-containing foods, including a step of emulsifying an oil and fat composition containing an oil and fat and an emulsifier together with a thickening polysaccharide and optional water to obtain an emulsion having a viscosity of 50 to 10,000 mPa·s (25°C), and a step of applying (coating) the emulsion to the starch-containing foods. In the method for improving the looseness of starch-containing foods of the present invention, after obtaining an emulsion having a viscosity exceeding 50 mPa·s (25°C) by emulsification, water addition accompanied by mixing may be performed to lower the viscosity to 50 to 10,000 mPa·s (25°C), and the resulting emulsion may be applied (coated) to the starch-containing foods.

[0040] The details of the starch-containing food loosening agent used in the method for improving the looseness of the starch-containing food of the present invention and the obtained starch-containing food are as described above. The method of applying (coating) the starch-containing food loosening agent to the starch-containing food is not particularly limited, and examples include methods such as dipping, spraying, and kneading. By improving the looseness in this way, the problem of adhesion during the distribution or storage of the starch-containing food is improved, and a starch-containing food with improved looseness that does not adhere to each other and can be easily separated can be provided without requiring steps such as immersing the starch-containing food in water and loosening it during eating.

[0041] [Method for producing starch-containing food with improved looseness] The method for producing a starch-containing food with improved looseness according to the present invention includes a step of obtaining the starch-containing food by the method for improving the looseness of the starch-containing food described above. Specifically, the method for producing a starch-containing food with improved looseness includes emulsifying an oil and fat composition containing an oil and fat and an emulsifier together with a thickening polysaccharide to obtain an emulsion having a viscosity of 50 to 10,000 mPa·s (25°C), and applying the emulsion to the starch-containing food, preferably to the surface, to obtain a starch-containing food with improved looseness. The detailed definitions and preferred embodiments of each term are as described above.

Examples

[0042] Next, examples, comparative examples, and reference examples will be given to explain the present invention in more detail, but the present invention is not limited thereto. Also, in the following, "%" indicates mass% unless otherwise specified.

[0043] [Oil and fat composition] Oils and fats and emulsifiers were mixed according to the formulations in Tables 1 to 3 to obtain oil and fat compositions 1 to 11. The raw materials used are as follows. MCT (medium-chain fatty acid triglyceride whose constituent fatty acids are caprylic acid and capric acid: manufactured by Nisshin Oillio Group, Ltd.) Rapeseed oil (refined canola oil, trade name "Nisshin Canola Oil": manufactured by Nisshin Oillio Group, Ltd.) Diglycerin monooleate (manufactured by Riken Vitamin Co., Ltd., trade name "Poem DO-100V": HLB 7.3) Glyceryl citrate monooleate (manufactured by Taiyo Chemical Co., Ltd., trade name "Sunsoft No. 623M": HLB 7) Pentaerythritol trioleate (manufactured by Taiyo Chemical Co., Ltd., trade name "Sunsoft A-173E": HLB 7) Crude lecithin (manufactured by Nisshin Oillio Group, Ltd., phospholipid content 65% by mass) Propylene glycol oleate (manufactured by Riken Vitamin Co., Ltd., trade name "Likemal PO-100V": HLB 3.6) Decaglycerin pentaoleate (manufactured by Taiyo Chemical Co., Ltd., trade name "Sunsoft Q-175S": HLB 7) Polyglycerin condensed ricinoleate (manufactured by Taiyo Chemical Co., Ltd., trade name "Sunsoft No. 818H": HLB approximately 2) Glycerin monosuccinate monooleate (manufactured by Taiyo Chemical Co., Ltd., trade name "Sunsoft 683CB": HLB 8.5)

[0044]

Table 1

[0045]

Table 2

[0046]

Table 3

[0047] [Release agent (release agent for starch-containing foods) 1 - 29] The loosening agents were prepared with the formulations shown in Tables 4 to 11. Loosening agents 2 and 3 were prepared by mixing an oil and fat composition and water to form an emulsion. Loosening agent 4 was prepared by adding a thickening polysaccharide (xanthan gum) to water and mixing. Loosening agents 5 to 29 were prepared by adding a thickening polysaccharide (xanthan gum or guar gum) to an oil and fat composition, adding water, and mixing to form an emulsion (water-in-oil emulsion). The thickening polysaccharides used were as follows. Xanthan gum (manufactured by Taiyo Chemical Co., Ltd., trade name "Neosoft XR") Guar gum (manufactured by Unitec Foods Co., Ltd., trade name "VIDOGUM GHK175")

[0048] [Viscosity] The viscosity of each loosening agent at 25°C was measured using a Brookfield viscometer (BM type viscometer, manufactured by Toki Sangyo Co., Ltd., trade name "VISCOMETER TVB-15") to measure the viscosity 1 minute after the start of rotation.

[0049] [Loosening property of noodles] Commercially available udon noodles (manufactured by Table Mark Co., Ltd., trade name "Top Value Best Price Sanuki Udon") were boiled in boiling water at 100°C for 1 minute. The boiled noodles were cut into lengths of 3 to 4 cm. A loosening agent was added to the cut noodles and mixed so that 3 g of the loosening agent (3 parts by mass with respect to 100 parts by mass of the noodles) adhered to 100 g of the cut noodles. The noodles to which the loosening agent was added were packed in a container with an opening of 10 cm × 10 cm and a depth of 2.6 cm and stored at 10°C for 24 hours. After storage, the container was placed at a height of 1 m from the stainless steel plane, and the noodles were dropped from the container onto the stainless steel surface. The maximum distance (maximum diameter) of the noodles dispersed on the stainless steel surface was measured, and the value obtained by subtracting the maximum distance of the noodles in Reference Example 1 from the maximum distance of the noodles in each sample was defined as the loosening property of the noodles. Loosening property of noodles (cm) = (maximum distance of noodles in the sample) - (maximum distance of noodles in Reference Example 1) The larger the numerical value, the more widely the noodles are dispersed, indicating better loosening property.

[0050] [Table 4]

[0051]

Table 5

[0052]

Table 6

[0053]

Table 7

[0054]

Table 8

[0055]

Table 9

[0056]

Table 10

[0057]

Table 11

[0058] Examples 1 to 24 all have better relaxation properties compared to Reference Example 1 and Comparative Examples 1 to 3.

Claims

1. A starch-containing food loosening agent that is an emulsion, The starch-containing food loosening agent contains an oil and fat composition containing an oil and fat and an emulsifier, a thickening polysaccharide, and 85 to 99.8% by mass of water relative to the starch-containing food loosening agent, the emulsion has a viscosity of 50 to 10,000 mPa s (25°C), the content of the oil and fat in the oil and fat composition is 20 to 80% by mass, the content of the emulsifier in the oil and fat composition is 10 to 80% by mass, and the HLB of the emulsifier is 2 to 10; the content of a diglycerol mono-fatty acid ester and / or a triglycerol mono-fatty acid ester as the emulsifier in the oil-and-fat composition is 10 to 60% by mass, and the content of an organic acid monoglyceride as the emulsifier in the oil-and-fat composition is 0 to 40% by mass; A loosening agent for starch-containing foods.

2. The starch-containing food loosening agent according to claim 1, wherein the thickening polysaccharide is one or more selected from the group consisting of xanthan gum and galactomannan.

3. the mass ratio of the oil / fat composition to the thickening polysaccharide in the starch-containing food loosening agent is oil / fat composition:thickening polysaccharide=300:1 to 3:1, and / or the content of the thickening polysaccharide in the emulsion is 0.01 to 2.5% by mass; The starch-containing food loosening agent according to claim 1 or 2.

4. 30% by mass or more of the constituent fatty acids of the oil and fat in the oil and fat composition are linear saturated fatty acids having 8 to 10 carbon atoms, 60% by mass or more of the constituent fatty acids of the emulsifier in the oil and fat composition are unsaturated fatty acids. The starch-containing food loosening agent according to any one of claims 1 to 3.

5. The starch-containing food loosening agent according to any one of claims 1 to 4, which is in the form of an emulsion having a viscosity of 50 to 10,000 mPa·s (25°C).

6. A starch-containing food having improved loosening properties, comprising a starch-containing food and the loosening agent for starch-containing foods according to any one of claims 1 to 5 applied to the surface of the starch-containing food.

7. a step of emulsifying an oil-and-fat composition containing an oil and an emulsifier together with a thickening polysaccharide to obtain an emulsion having a viscosity of 50 to 10,000 mPa·s (25°C), wherein the water content is 85 to 99.8% by mass relative to the emulsion, the oil-and-fat content in the oil-and-fat composition is 20 to 80% by mass, the emulsifier content in the oil-and-fat composition is 10 to 80% by mass, the emulsifier has an HLB of 2 to 10, the diglycerol mono-fatty acid ester and / or triglycerol mono-fatty acid ester content as the emulsifier in the oil-and-fat composition is 10 to 60% by mass, and the organic acid monoglyceride content as the emulsifier in the oil-and-fat composition is 0 to 40% by mass; applying the emulsion to a starch-containing food product; A method for improving the loosening properties of a starch-containing food, comprising:

8. The thickening polysaccharide is one or more selected from xanthan gum and galactomannan, the mass ratio of the oil / fat composition to the thickening polysaccharide is oil / fat composition:thickening polysaccharide=300:1 to 3:1, and / or the content of the thickening polysaccharide in the emulsion is 0.01 to 2.5% by mass; The method for improving the loosening properties of a starch-containing food according to claim 7.

9. A method for producing a starch-containing food with improved loosening properties, comprising the step of obtaining the starch-containing food by the method for improving the loosening properties of a starch-containing food according to claim 7 or 8.