Additive for cooking popcorn

Abstract

To inhibit a crack of cooked popcorn and inhibit burning onto a pot.SOLUTION: A crack of cooked popcorn can be inhibited and burning onto a pot can be inhibited by adding an additive for cooking popcorn including lecithin as a main component into cones during cooking of popcorn.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a popcorn cooking additive used when cooking popcorn. [Background technology]

[0002] Examples of cooking additives for popcorn include oil and fat compositions described in Patent Documents 1 and 2.

[0003] Popcorn is a food product made by roasting dried popping corn kernels in a frying pan or oven to puff them. Popcorn with various flavors can be made by adding sauces, such as caramel, chocolate, or honey, to the kernels before puffing them. However, during the roasting process, the kernels may burn on the inside of the frying pan or oven or stick together, causing the popcorn to crack after expansion and resulting in a lower yield after cooking. Furthermore, cleaning the burnt frying pan or oven requires a great deal of effort, placing a significant burden on the workers. Therefore, there is a strong demand for a means to prevent the popcorn from cracking after cooking and from burning to the pot.

[0004] Patent Document 1 discloses a technique for maintaining the crispness of popcorn even after storage by using an oil and fat composition for popcorn containing an edible oil and fat and an emulsifier whose constituent fatty acid is oleic acid, wherein the oil and fat composition contains 0.01% by mass to 5% by mass of the emulsifier. Patent Document 2 also discloses a technique for producing popcorn containing docosahexaenoic acid by adsorbing DHA-containing fish oil stabilized by the addition of a stabilizer or stabilized DHA-containing fish oil onto popcorn and coating it with a coating agent. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-122370 [Patent Document 2] Japanese Patent Application Publication No. 6-303902 Summary of the Invention [Problem to be solved by the invention]

[0006] On the other hand, neither Patent Document 1 nor Patent Document 2 discloses or suggests a method for preventing the popcorn from cracking after cooking or from burning to the pot.

[0007] An object of the present invention is to provide a popcorn cooking additive that can prevent popcorn from cracking after cooking and a popcorn cooking additive that can prevent popcorn from burning to the pot.

[0008] As a result of intensive research to solve the above problems, the inventors of the present invention discovered that the use of a popcorn cooking additive containing lecithin as a main component can prevent cooked popcorn from cracking and from burning to the pot, and thus completed the present invention. [Means for solving the problem]

[0009] The present invention provides the following popcorn cooking additives. [1] A popcorn cooking additive containing lecithin as its main ingredient. [2] The popcorn cooking additive according to [1], further containing edible oils and fats. [3] The edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, palm oil, coconut oil, and peanut oil; [2] A cooking additive for popcorn. [4] The popcorn cooking additive further contains one or more emulsifiers other than lecithin. [1] to [3]. The popcorn cooking additive according to [1] to [3]. [5] A cooking additive for popcorn containing lecithin as its main ingredient, Add to corn and cook, How to prevent popcorn from cracking after cooking. [6] The total amount of lecithin contained in the popcorn cooking additive added to 100 parts by mass of corn when cooking popcorn is 0.01 parts by mass or more and 2 parts by mass or less. [5] A method for suppressing popcorn cracking. [7] Adding 0.1 parts by mass or more and 50 parts by mass or less of a cooking additive for popcorn containing lecithin as a main component to 100 parts by mass of corn, How to cook popcorn, how to cook popcorn. [8] The popcorn cooking additive further contains one or more emulsifiers other than lecithin. The method described in [5] to [7]. [9] adding one or more seasonings to the corn and cooking it; The method described in [5] to [7]. [Effects of the Invention]

[0010] Use of the popcorn cooking additive of the present invention can prevent the popcorn from cracking after cooking and from burning to the pot. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, embodiments of the present invention will be described with specific examples of each component. In this specification, "A to B" indicating a numerical range means A or more and B or less unless otherwise specified. In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0012] <Lecithin> The lecithin used in this embodiment may be appropriately selected from any edible material, and there are no particular limitations on the type. It may be either animal-derived or plant-derived. Examples of animal-derived lecithins include egg yolk lecithin. Examples of plant-derived lecithins include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, and linseed lecithin. Although not limited thereto, in certain embodiments, the lecithin used in the present invention is preferably plant-derived. More preferably, it is one or more types selected from the group consisting of soybean lecithin, rapeseed lecithin, and sunflower lecithin. Even more preferably, it is one or two types selected from the group consisting of soybean lecithin and sunflower lecithin. Even more preferably, it is soybean lecithin. Generally, lecithin is classified into various types depending on the production method or the purity of the phospholipid, such as crude lecithin (also called crude lecithin or paste lecithin), deoiled lecithin (also called powdered lecithin), fractionated lecithin (also called purified lecithin), enzymatically hydrolyzed lecithin, fractionated enzymatically hydrolyzed lecithin that has been subjected to both fractionation and enzymatic hydrolysis, and desugared lecithin. The lecithin used in the present invention may be one selected from various lecithins, or two or more selected from various lecithins, but is preferably an enzymatically hydrolyzed lecithin obtained by enzymatically hydrolyzing a plant lecithin such as soybean lecithin or egg yolk lecithin with an enzyme such as phospholipase. Lecithin may be used in any form, such as liquid, paste, or powder, but is preferably in liquid form.

[0013] When the enzymatically decomposed lecithin is used, it is preferably one containing phosphatidic acid as a main component, and the content of phosphatidic acid relative to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, still more preferably 95% by mass or more and 100% by mass or less, and even more preferably 100% by mass.

[0014] The phosphatidylethanolamine content relative to the phospholipid of the enzymatically decomposed lecithin is preferably 5% by mass or less.

[0015] The acetone-insoluble matter content of the enzymatically decomposed lecithin is preferably 58% by mass or less, more preferably 55% by mass or less, and even more preferably 50% by mass or less. The lower limit is not particularly limited, but is, for example, 5% by mass or more, preferably 10% by mass or more. The phospholipid content of the lecithin is approximately the same as the acetone-insoluble matter content.

[0016] The popcorn cooking additive of the present invention may be lecithin itself, but may also contain other additives.

[0017] The content of lecithin contained in the popcorn cooking additive is typically, per 100 parts by mass of the popcorn cooking additive, preferably 0.01 parts by mass or more and 10 parts by mass or less, more preferably 0.05 parts by mass or more and 7 parts by mass or less, even more preferably 0.1 parts by mass or more and 5 parts by mass or less, and even more preferably 0.2 parts by mass or more and 3 parts by mass or less. The popcorn cooking additive may also contain lecithin at a high concentration, and the content of lecithin contained in the popcorn cooking additive containing lecithin at a high concentration is preferably 30 parts by mass or more, more preferably 40 parts by mass or more, and even more preferably 50 parts by mass or more, per 100 parts by mass of the popcorn cooking additive, and although there is no upper limit, it may be, for example, 100 parts by mass.

[0018] <Edible fats and oils> The popcorn cooking additive of the present invention may further contain an edible oil. The edible oil is typically a refined oil. Examples of the edible oil include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice bran oil, peanut oil, and coconut oil; animal oils such as lard, beef tallow, chicken fat, and milk fat; medium-chain fatty acid triglycerides; and processed oils obtained by fractionating, hydrogenating, transesterifying, or the like. These edible oils may be used alone or in combination of two or more. The edible oils and fats are preferably at least one selected from soybean oil, rapeseed oil, palm-based oils and fats, coconut oil, peanut oil, corn oil, sunflower oil, olive oil, grapeseed oil, cottonseed oil, rice oil, and safflower oil, and more preferably at least one selected from rapeseed oil, soybean oil, corn oil, palm-based oils and fats, coconut oil, and peanut oil. Palm-based oils and fats as used herein refer to palm oil and processed palm oil.

[0019] When the popcorn cooking additive of the present invention contains edible oils and fats, the amount of edible oils and fats contained in the popcorn cooking additive is typically preferably 90 parts by mass or more and 99.9 parts by mass or less, more preferably 94 parts by mass or more and 99.8 parts by mass or less, and even more preferably 95 parts by mass or more and 99.7 parts by mass or less, per 100 parts by mass of the popcorn cooking additive. Furthermore, in the case of a popcorn cooking additive containing a high concentration of lecithin, the amount of edible oil or fat contained in the popcorn cooking additive is preferably 70 parts by mass or less, more preferably 60 parts by mass or less, and even more preferably 50 parts by mass or less, and there is no lower limit, but it may be, for example, 0 parts by mass.

[0020] The edible oils and fats preferably have a melting point of 10° C. or lower, more preferably 0° C. or lower. In this specification, melting point means slip melting point. The slip melting point can be measured in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.2.4.2-1996.

[0021] The popcorn cooking additive of the present invention is used in cooking popcorn. The popcorn cooking step includes a step of contacting corn with the popcorn cooking additive of the present invention. The corn in the contact step may be corn before, during, or after popping, but is preferably corn before popping from the viewpoints of preventing cracking of the popcorn after cooking and preventing burning to the oven. Furthermore, the amount of the popcorn cooking additive used in the step of contacting the popcorn cooking additive with corn is typically preferably 0.1 parts by mass or more and 50 parts by mass or less, more preferably 1 part by mass or more and 40 parts by mass or less, and even more preferably 10 parts by mass or more and 35 parts by mass or less, per 100 parts by mass of corn. In the case of a popcorn cooking additive containing a high concentration of lecithin, the amount of the popcorn cooking additive used in the step of contacting the popcorn cooking additive with corn is preferably 0.1 to 50 parts by mass, more preferably 0.2 to 5 parts by mass, even more preferably 0.3 to 1 part by mass, and even more preferably 0.4 to 0.8 parts by mass, per 100 parts by mass of corn.

[0022] The total amount of lecithin contained in the popcorn cooking additives added per 100 parts by mass of corn when cooking popcorn is preferably 0.01 to 2 parts by mass, more preferably 0.03 to 1.5 parts by mass, even more preferably 0.05 to 1.2 parts by mass, and even more preferably 0.09 to 1.0 part by mass.

[0023] The popcorn cooking additive of the present invention may contain ingredients typically used in edible fats and oils, provided that the effects of the present invention are not impaired. Examples of such ingredients include, but are not limited to, antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extract; colorants such as carotene; flavorings; silicones; and emulsifiers other than lecithin. These ingredients may be used alone or in combination.

[0024] The emulsifier other than lecithin is not particularly limited, and emulsifiers such as monoglycerin fatty acid esters, organic acid mono-fatty acid glycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and polyoxyethylene sorbitan fatty acid esters can be used. Preferably, the emulsifier is one or more selected from polyglycerin fatty acid esters, organic acid mono-fatty acid glycerides, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, and sorbitan fatty acid esters, and more preferably one or more selected from polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, and organic acid mono-fatty acid glycerides. The polyglycerol fatty acid ester preferably has an average degree of glycerol polymerization of 2 or more and 20 or less, more preferably 2 or more and 18 or less, even more preferably 6 or more and 16 or less, and even more preferably 8 or more and 15 or less. The HLB index is preferably 0 or more and 10 or less, more preferably 1 or more and 6 or less, and even more preferably 2 or more and 5 or less. The polyglycerol condensed ricinoleate preferably has an average degree of glycerol polymerization of 4 or more and 10 or less, more preferably 4 or more and 8 or less, and even more preferably 4 or more and 7 or less. The organic acid mono-fatty acid glyceride may be made of any suitable organic acid, but is preferably made of one or more selected from the group consisting of citric acid, acetic acid, lactic acid, succinic acid, and tartaric acid, and more preferably made of citric acid. The organic acid mono-fatty acid glyceride may be made of any suitable fatty acid, but is preferably made of a fatty acid having 12 to 22 carbon atoms, more preferably a fatty acid having 16 to 18 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 organic acid mono-fatty acid glyceride may be made of any suitable hydrophilic-lipophilic balance, but is preferably made of 12 or less, more preferably a fatty acid having 10 or less, and even more preferably a fatty acid having 8 or less.

[0025] The HLB value is a value calculated from the balance of hydrophilicity / lipophilicity between the hydrophilic and lipophilic regions of the molecules constituting an emulsifier; the HLB value is 0 when there are no hydrophilic groups in the hydrophilic region, and conversely, the HLB value is 20 when there are no lipophilic groups in the lipophilic region, and is a value specific to the emulsifier, proportionally divided within the range of HLB values ​​0 to 20. The HLB value is an indicator of the properties of an emulsifier and is well known to those skilled in the art (see, for example, the Griffin method; see Griffin, WC, "Classification of Surface-Active Agents by HLB," Journal of the Society of Cosmetic Chemists 1 (1949): 311; Griffin, WC, "Calculation of HLB Values ​​of Non-Ionic Surfactants," Journal of the Society of Cosmetic Chemists 5 (1954): 259; it can be measured, for example, by the Atlas method). Alternatively, since many emulsifiers are distributed with their HLB values, the HLB value of the emulsifier used in the present invention may be determined by such indication of the distribution process. In addition, in the case of a mixture of multiple components, the HLB value of the entire emulsifier is determined as a weighted average of the HLB values ​​of each component, so the HLB value of the emulsifier used in the present invention may be a value calculated by such a weighted average of the HLB values ​​of each component.

[0026] When producing popcorn, the popcorn cooking additive may contain a seasoning, or the seasoning may be added directly to the corn. Examples of the seasoning include powdered seasonings such as salt, powdered soy sauce, sugar, seasoning, pepper, dried basil, consommé, soybean flour, cheese powder, curry powder, caramel powder, and cinnamon powder; liquid seasonings such as caramel sauce, chocolate sauce, honey, curry sauce, and mayonnaise; and liquid seasonings such as soy sauce, lemon juice, and salted lemon. The step of adding the seasoning to the corn may be carried out before, after, or simultaneously with the step of contacting the corn with the popcorn cooking additive. [Example]

[0027] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way. In the following examples, unless otherwise specified, the units of blending are parts by mass.

[0028] <Raw materials> The following ingredients were used to prepare the popcorn cooking additives and popcorn: (Raw material oil) Corn oil (iodine value 116.5, manufactured by J-Oil Mills Co., Ltd.) Palm olein (iodine value 69.0, manufactured by J-Oil Mills Co., Ltd.) (lecithin) Benecoat BMI-40L (Kao Corporation) Lecithin CL (manufactured by J-Oil Mills Co., Ltd.) SLP-White (Tsuji Oil Mills Co., Ltd.) (Emulsifiers other than lecithin) Sunsoft Q-175S (polyglycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd.) Sunsoft No. 623A (organic mono-fatty acid glyceride, manufactured by Taiyo Kagaku Co., Ltd.) Sunsoft No. 818SK (polyglycerin condensed ricinoleic acid ester, manufactured by Taiyo Kagaku Co., Ltd.) (cone) Popcorn beans, Mike Popcorn, Butterfly type (manufactured by Japan Frito-Lay Co., Ltd.) (silicone) KF-96ADF-1,000CS (Shin-Etsu Chemical Co., Ltd.)

[0029] <Method for preparing popcorn cooking additive> According to the formulations shown in Table 1, for Additives 1 to 9, lecithin, an emulsifier, and silicone were added to and dissolved in liquid edible oils and fats heated and stirred at 60°C to prepare cooking additives for popcorn. However, for Additive 10, lecithin was used as is. [Table 1]

[0030] <Method for evaluating the cracking rate of popcorn after cooking> Popcorn was prepared according to the following procedure. 1. The popcorn maker (DB-04, manufactured by Kurflo) was turned on and heated. 2. For Comparative Example 1 and Examples 1 to 6, 15 g of a popcorn cooking additive that had been heated to 60°C and melted, 50 g of corn, and 25 g of caramel glaze: Glaze Pop (manufactured by GOLD METAL) were added to the popcorn machine in this order. For Examples 8 and 9, 0.25 g of a popcorn cooking additive that had been heated to 60°C and dissolved, 15 g of a grease (prepared with 69.9997% by mass of palm olein, 30% by mass of corn oil, and 0.0003% by mass of silicone), 50 g of corn, and 25 g of caramel glaze: Glaze Pop (manufactured by GOLD METAL) were placed in the popcorn machine in this order. For Comparative Example 2, 15.25 g of oil (prepared with 69.9997% by mass of palm olein, 30% by mass of corn oil, and 0.0003% by mass of silicone), 50 g of corn, and 25 g of caramel glaze: Glaze Pop (manufactured by GOLD METAL) were placed in the popcorn machine in this order. 3. After 1 minute and 10 seconds, the heating was stopped and all the popcorn was removed from the popcorn machine once the popping noise had subsided. 4. 3. was placed in a sieve with a 1 cm wide grid of wire and shook back and forth 20 times. The pieces of popcorn that fell out were collected and the weight of the uncracked popcorn remaining on the sieve was measured. 5. Unpopped beans were removed from the pieces collected in step 4 above, and the weight of the popped popcorn pieces was measured. The popcorn cracking rate was calculated using the following formula. Popcorn cracking rate (%) = 100 x (weight of broken popcorn pieces (g)) / (weight of broken popcorn pieces (g) + weight of unbroken popcorn (g))

[0031] The results of evaluating Additives 1 to 8 for their ability to inhibit cracking of popcorn after cooking are shown in Table 2. All of the Examples were confirmed to be more effective in inhibiting popcorn cracking than Comparative Example 1, which did not contain lecithin. [Table 2]

[0032] Furthermore, the effects of Additives 9 and 10 in suppressing cracking of popcorn after cooking are shown in Table 3. It was confirmed that both Examples were more effective in suppressing cracking of popcorn than Comparative Example 2, which did not contain lecithin. [Table 3]

[0033] <Method for evaluating the effectiveness of preventing food from burning on cooking utensils> 1. Place 0.5g of cooked popcorn in a 5cm diameter stainless steel dish. The additives were added and heated at 200°C for 3 minutes using a hot plate (EC-1200N, manufactured by AS ONE Corporation). 2. 0.75g Caramel Glaze: Glaze Pop (GOLD META (manufactured by Company L) was further added, and the mixture was stirred evenly with a flat spatula and spread evenly, and then heated at 200°C for a further 30 minutes. 3. Heating was stopped and the mixture was allowed to cool for 5 minutes. 4. Remove the caramel glaze from the petri dish with a Kimwipe (Nippon Paper The surface was wiped clean with a cloth (manufactured by Shea Corporation) and the degree of burning was evaluated using the following scale. ◎ (very good release properties, peels off with little force) ○ (Wipe hard and it will come off) △ (Some parts burn and cannot be peeled off) × (The whole thing burns and doesn't come off)

[0034] Using Additive 1 as a comparative example, the effect of Additive 2 in inhibiting sticking to cooking utensils is shown in Table 4. Compared to Comparative Example 3, Example 10 was confirmed to have the effect of inhibiting sticking to cooking utensils. [Table 4]

Claims

1. A popcorn cooking additive containing lecithin as its main ingredient.

2. The popcorn cooking additive according to claim 1, further comprising an edible oil or fat.

3. The edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, palm oil, coconut oil, and peanut oil. The popcorn cooking additive according to claim 2.

4. The popcorn cooking additive further contains one or more emulsifiers other than lecithin. The popcorn cooking additive according to claim 1 or 2.

5. A cooking additive for popcorn containing lecithin as its main ingredient, A method of adding the substance to corn to prevent popcorn from cracking after cooking.

6. The total amount of lecithin contained in the popcorn cooking additive added to 100 parts by mass of corn when cooking popcorn is 0.01 parts by mass or more and 2 parts by mass or less.

6. The method for inhibiting popcorn cracking according to claim 5.

7. Adding a cooking additive for popcorn containing lecithin as a main component in an amount of 0.1 parts by mass or more and 50 parts by mass or less per 100 parts by mass of corn, How to cook popcorn, how to cook popcorn.

8. The popcorn cooking additive further contains one or more emulsifiers other than lecithin. The method according to claim 5 or 7.

9. adding one or more additional seasonings to the corn and cooking it; The method according to claim 5 or 7.

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