Quality improving agent for processed foods containing eggs and / or wheat flour

Abstract

To provide a quality improving agent for processed foods containing eggs and / or wheat flour for suppressing hardening caused by heating before consumption.SOLUTION: The quality improving agent for processed foods containing eggs and / or wheat flour that are heated before consumption contains octenyl succinic acid starch and / or a salt thereof.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a quality improver for inhibiting hardening of processed foods containing eggs and / or wheat flour due to heating before consumption, and also to processed foods containing the quality improver. [Background technology]

[0002] In recent years, advances in logistics have led to the commercialization of foods (frozen foods, refrigerated foods, etc.) that are eaten after heating in a microwave oven or the like. However, processed foods containing solid eggs and / or flour, such as omelets, pancakes, and bread, have the drawback that, when heated before eating, the egg proteins or wheat proteins aggregate and harden, causing the food to lose its original fluffy and soft texture. Furthermore, processed foods containing semi-solid eggs, such as carbonara sauce, also have the drawback of losing their smooth texture when heated before eating due to the hardening of the egg proteins.

[0003] Various techniques have been reported for preventing deterioration in texture of processed foods containing eggs or wheat flour due to heating before consumption (secondary heating). For example, Patent Document 1 reports that frozen bread baked with wheat flour-based dough containing 1 to 6% by weight of an emulsifier prevents the bread from becoming less crisp after heating and thawing in a microwave oven and maintains a freshly baked volume. Patent Document 2 also reports that bread containing 1 to 67 parts by weight of oil, 0.001 to 2 parts by weight of a humectant, and 0.1 to 7 parts by weight of an emulsifier per 100 parts by weight of wheat flour-based grain flour with a crude protein content of 9% by weight or more and less than 11.5% by weight prevents bread from hardening after microwave heating and provides a good melt-in-the-mouth texture. However, the techniques described in Patent Documents 1 and 2 still fail to sufficiently prevent hardening of processed foods containing eggs or wheat flour due to heating before consumption, and the added emulsifier can adversely affect flavor, leaving further improvements needed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2-222639 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-311855 Summary of the Invention [Problem to be solved by the invention]

[0005] One object of the present invention is to provide a quality improver for inhibiting hardening of processed foods containing eggs and / or wheat flour due to heating before consumption. Another object of the present invention is to provide processed foods containing eggs and / or wheat flour that can be inhibited from hardening due to heating before consumption. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above problems and have found that processed egg foods or processed wheat flour foods containing starch octenyl succinate and its salts can be prevented from hardening due to heating before eating (secondary heating) and can also prevent deterioration in texture after heating. The present invention was completed through further research based on this finding.

[0007] That is, the present invention provides the following aspects. Item 1. A quality improver for processed foods containing eggs and / or wheat flour that are heated before consumption, comprising starch octenyl succinate and / or a salt thereof. Item 2. The quality improver according to Item 1, wherein the octenylsuccinate starch and / or salt thereof has an octenylsuccinic acid group content of 0.1% or more. Item 3. The quality improver according to Item 1 or 2, wherein the starch octenyl succinate and / or a salt thereof is starch sodium octenyl succinate. Item 4. The quality improver according to Item 1 or 2, wherein the processed food is a frozen food or a refrigerated food. Item 5. Processed foods that are heated before consumption, containing starch octenyl succinate and / or its salt, and eggs and / or wheat flour. Item 6. The processed food according to Item 5, wherein the octenylsuccinate starch and / or a salt thereof has an octenylsuccinic acid group content of 0.1% or more. Item 7. The processed food according to Item 5 or 6, wherein the starch octenyl succinate and / or a salt thereof is starch sodium octenyl succinate. Item 8. The processed food according to Item 5 or 6, which is a frozen or refrigerated food. [Effects of the Invention]

[0008] The quality improving agent of the present invention can suppress hardening of processed foods containing eggs and / or wheat flour (frozen foods, refrigerated foods, etc.) that are heated before consumption, thereby maintaining the original texture of processed foods containing eggs and / or wheat flour. For example, by applying the quality improving agent of the present invention to solid processed foods containing eggs and / or wheat flour, it becomes possible to maintain a fluffy and soft texture even after heating. Furthermore, by applying the quality improving agent of the present invention to semi-solid processed foods containing eggs and / or wheat flour, it becomes possible to maintain a smooth texture without roughness even after heating. DETAILED DESCRIPTION OF THE INVENTION

[0009] 1. Quality improver The quality improver of the present invention is a quality improver used in processed foods containing eggs and / or wheat flour that are heated before consumption, and is characterized by containing starch octenyl succinate and / or a salt thereof. The quality improver of the present invention will be described in detail below.

[0010] [Starch octenyl succinate and / or its salt] The quality improver of the present invention uses octenyl succinate starch and / or a salt thereof as an ingredient for suppressing hardening after heating and maintaining the original texture of processed foods containing eggs and / or wheat flour that are heated before consumption. Octenyl succinate starch is a processed starch in which octenyl succinic acid is ester-bonded to a hydroxyl group of the starch.

[0011] The octenylsuccinic acid group content of the octenylsuccinate starch and / or salt thereof used in the present invention is not particularly limited, but may be, for example, 0.1% or more, preferably 0.1 to 5%, and more preferably 0.1 to 3%. From the viewpoint of more effectively suppressing hardening due to heating before consumption and more suitably maintaining the original texture even after heating, the octenylsuccinic acid group content of the octenylsuccinate starch is more preferably 0.5 to 2.5%, particularly preferably 1.0 to 2.5%, even more preferably 1.2 to 2.5%, and most preferably 1.4 to 2.3%. In the present invention, the octenylsuccinic acid group content of the octenylsuccinate starch and / or salt thereof is a value determined in accordance with the method described in the 10th Edition of the Official Specification of Food Additives 2024 (Ministry of Health, Labor and Welfare, Consumer Affairs Agency).

[0012] The type of raw starch from which the octenyl succinate starch and / or salt thereof used in the present invention is derived is not particularly limited, and examples include waxy corn starch, tapioca starch, wheat starch, rice starch, glutinous rice starch, corn starch, sago starch, potato starch, mung bean starch, pea starch, sweet potato starch, waxy potato starch, waxy tapioca starch, and waxy wheat starch. The octenyl succinate starch and / or salt thereof used in the present invention may be derived from one type of raw starch or two or more types of raw starches. Among these raw starches, preferred examples include waxy corn starch and tapioca starch.

[0013] The type of salt of starch octenyl succinate used in the present invention is not particularly limited, as long as it can be used in foods. Examples include alkali metal salts such as sodium and potassium, preferably sodium salt (starch sodium octenyl succinate).

[0014] In the quality improver of the present invention, one kind of starch octenyl succinate and its salts may be used alone, or two or more kinds of them may be used in combination. Among starch octenyl succinate and its salts, preferred is a salt of starch octenyl succinate, and more preferred is starch sodium octenyl succinate.

[0015] The method for producing octenyl succinate starch is known, and specifically, it can be obtained by esterifying raw starch with octenyl succinic anhydride.

[0016] [Applications / How to use] The quality improving agent of the present invention is used by being blended with processed foods containing eggs and / or wheat flour to prevent hardening of processed foods containing eggs and / or wheat flour due to heating before consumption. Note that foods obtained by cooking eggs without processing them (boiled eggs and fried eggs) are not included in the processed foods containing eggs of the present invention.

[0017] The processed food to be improved in quality by the quality improver of the present invention may contain at least one of eggs and wheat flour as an ingredient. In the present invention, the type of egg used in the processed food is not particularly limited, and may be one or more of whole eggs, egg yolks, and egg whites. In addition, in the present invention, the type of wheat flour used in the processed food is not particularly limited, and may be one or more of hard flour, semi-hard flour, all-purpose flour, soft flour, and whole wheat flour.

[0018] The processed food to be improved in quality by the quality improver of the present invention may be either solid or semi-solid. When the processed food containing eggs and / or wheat flour is solid, the quality improver of the present invention can be used to suppress hardening due to heating before consumption, thereby maintaining a soft and fluffy texture even after heating. When the processed food containing eggs and / or wheat flour is semi-solid, the quality improver of the present invention can be used to suppress hardening due to heating before consumption, thereby maintaining a smooth texture without roughness even after heating.

[0019] In the quality improving agent of the present invention, the content of eggs and / or wheat flour contained in the processed food to be improved in quality may be appropriately determined depending on the type of processed food.

[0020] For example, in the case of processed foods containing eggs, the egg content in the raw materials before cooking can be 2% by mass or more, specifically 2 to 98%, 2 to 95%, 2 to 90%, 3 to 98%, 3 to 95%, or 3 to 90% by mass. More specifically, when the processed food containing eggs is a solid food, the egg content in the raw materials before cooking can be 10 to 98%, 10 to 95%, 10 to 90%, 50 to 98%, 50 to 95%, 50 to 90%, 60 to 98%, 60 to 95%, 60 to 90%, 70 to 98%, 70 to 95%, or 70 to 90% by mass. Furthermore, when the processed food containing eggs is a semi-solid food, the egg content in the raw materials before cooking may be 2 to 10% by mass, 2 to 7% by mass, 2 to 5% by mass, 3 to 10% by mass, 3 to 7% by mass, or 3 to 5% by mass.

[0021] In the case of processed foods containing wheat flour, the wheat flour content in the raw materials before cooking can be 10% by mass or more, and specific examples include 10 to 80% by mass, 10 to 70% by mass, 10 to 60% by mass, 10 to 50% by mass, 20 to 80% by mass, 20 to 70% by mass, 20 to 60% by mass, 20 to 50% by mass, 30 to 80% by mass, 30 to 70% by mass, 30 to 60% by mass, or 30 to 50% by mass.

[0022] Among processed foods containing eggs and / or wheat flour, solid foods specifically include egg processed foods such as omelets, tamagoyaki (a general term including thin omelet, thick omelet, rolled omelet, castella omelet, etc.), shredded omelet, chawanmushi, and pudding; cakes such as pancakes, sponge cakes, and butter cakes; breads such as white bread, brioche, French bread, Danish pastries, croissants, donuts, pizza, cooked bread, steamed bread, and sweet bread; and biscuits. Examples of suitable confectioneries include baked goods such as tarts, cookies, crackers, choux pastry, pies, tarts, castella cakes, kaitenyaki, taiyaki, dorayaki, and wheat buns; noodles (including fresh noodles, semi-fresh noodles, boiled noodles, steamed noodles, and frozen noodles) such as udon, Chinese noodles, Japanese soba, hiyamugi, somen, and pasta (macaroni, spaghetti, etc.); gyoza wrappers, shumai wrappers, spring roll wrappers, baked wheat gluten, raw wheat gluten, wheat gluten buns, Chinese bun wrappers, bean paste bun wrappers, wheat gluten buns, tempura batter, and cutlet batter. Among these, suitable examples include omelets, cakes, and breads.

[0023] Furthermore, among processed foods containing eggs, specific examples of semi-solid foods include carbonara sauce, custard cream, etc. Among these, a suitable example is carbonara sauce.

[0024] The processed foods to be improved in quality by the quality improving agent of the present invention may be those that are served at room temperature or refrigerated, as long as they are heated before consumption, but a suitable example is frozen foods.

[0025] The amount of the quality improving agent of the present invention to be added to processed foods containing eggs and / or wheat flour may be appropriately determined depending on the type of the processed food, the egg and / or wheat flour content in the processed food, etc.

[0026] For example, in the case of a processed food containing eggs, the amount of starch octenyl succinate and / or a salt thereof per 100 parts by mass of eggs contained in the processed food is 0.1 to 40 parts by mass, 0.1 to 20 parts by mass, 0.1 to 15 parts by mass, 0.1 to 7 parts by mass, 0.1 to 6 parts by mass, 0.1 to 4 parts by mass, 0.2 to 40 parts by mass, 0.2 to 20 parts by mass, 0.2 to 15 parts by mass, 0.2 to 7 parts by mass, 0.2 to 6 parts by mass , 0.2-4 parts by mass, 0.5-40 parts by mass, 0.5-20 parts by mass, 0.5-15 parts by mass, 0.5-7 parts by mass, 0.5-6 parts by mass, 0.5-4 parts by mass, 1-40 parts by mass, 1-20 parts by mass , 1 to 15 parts by weight, 1 to 7 parts by weight, 1 to 6 parts by weight, 1 to 4 parts by weight, 2 to 40 parts by weight, 2 to 20 parts by weight, 2 to 15 parts by weight, 2 to 7 parts by weight, 2 to 6 parts by weight, or 2 to 4 parts by weight.

[0027] Other examples of the amount of the quality improving agent of the present invention to be added to processed foods containing eggs include 0.01 to 6 g, 0.01 to 5 g, 0.01 to 4 g, 0.01 to 3 g, 0.05 to 6 g, 0.05 to 5 g, 0.05 to 4 g, 0.05 to 3 g, 0.1 to 6 g, 0.1 to 5 g, 0.1 to 4 g, 0.1 to 3 g, 0.5 to 6 g, 0.5 to 5 g, 0.5 to 4 g, 0.5 to 3 g, 1 to 6 g, 1 to 5 g, 1 to 4 g, or 1 to 3 g of starch octenyl succinate and / or a salt thereof per 100 g of processed food containing eggs.

[0028] Further, other examples of the amount of the quality improver of the present invention to be added to processed foods containing eggs include 0.1 to 300 parts by mass, 0.1 to 120 parts by mass, 0.1 to 100 parts by mass, 0.1 to 80 parts by mass, 0.1 to 60 parts by mass, 0.1 to 30 parts by mass, 0.5 to 300 parts by mass, 0.1 to 1 ... Examples of the amount of egg protein included in the processed food product include 5 to 120 parts by mass, 0.5 to 100 parts by mass, 0.5 to 80 parts by mass, 0.5 to 60 parts by mass, 0.5 to 30 parts by mass, 1 to 300 parts by mass, 1 to 120 parts by mass, 1 to 100 parts by mass, 1 to 80 parts by mass, 1 to 60 parts by mass, 1 to 30 parts by mass, 5 to 300 parts by mass, 5 to 120 parts by mass, 5 to 100 parts by mass, 5 to 80 parts by mass, 5 to 60 parts by mass, and 5 to 30 parts by mass. In the present invention, the amount of egg protein included in the processed food product containing eggs is a value calculated based on the assumption that 12.2 g of egg protein is contained per 100 g of whole eggs, 16.5 g of egg protein per 100 g of egg yolk, and 10.1 g of egg protein per 100 g of egg white.

[0029] In addition, for example, in the case of processed foods containing wheat flour, the amount of starch octenyl succinate and / or a salt thereof per 100 parts by mass of wheat flour contained in the processed food may be 0.1 to 20 parts by mass, 0.1 to 15 parts by mass, 0.1 to 7 parts by mass, 1 to 20 parts by mass, 1 to 15 parts by mass, 1 to 7 parts by mass, 3 to 20 parts by mass, 3 to 15 parts by mass, or 3 to 7 parts by mass.

[0030] Other examples of the amount of the quality improver of the present invention to be added to processed foods containing wheat flour include 0.05 to 8 g, 0.05 to 5 g, 0.05 to 4 g, 0.05 to 3 g, 0.8 to 8 g, 0.8 to 5 g, 0.8 to 4 g, 0.8 to 3 g, 1 to 8 g, 1 to 5 g, 1 to 4 g, 1 to 3 g, 2 to 8 g, 2 to 5 g, 2 to 4 g, or 2 to 3 g of starch octenyl succinate and / or a salt thereof per 100 g of wheat flour-containing processed food.

[0031] Further, other examples of the amount of the quality improver of the present invention to be added to processed foods containing wheat flour include 0.1 to 300 parts by mass, 0.1 to 250 parts by mass, 0.1 to 200 parts by mass, 0.1 to 175 parts by mass, 0.1 to 85 parts by mass, 0.5 to 300 parts by mass, 0.5 to 250 parts by mass, 0.5 to 200 parts by mass, 0.5 to 175 parts by mass, 0.5 to 85 parts by mass, 1 to 300 parts by mass, 0.1 to 250 parts by mass, 0.1 ... 300 parts by mass, 1 to 250 parts by mass, 1 to 200 parts by mass, 1 to 175 parts by mass, 1 to 85 parts by mass, 10 to 300 parts by mass, 10 to 250 parts by mass, 10 to 200 parts by mass, 10 to 175 parts by mass, 10 to 85 parts by mass, 20 to 300 parts by mass parts by weight, 20 to 250 parts by weight, 20 to 200 parts by weight, 20 to 175 parts by weight, 20 to 85 parts by weight, 30 to 300 parts by weight, 30 to 250 parts by weight, 30 to 200 parts by weight, 30 to 175 parts by weight, or 30 to 85 parts by weight. In the present invention, the amount of wheat protein contained in wheat flour processed foods is a value calculated based on the following: 11.8 g of wheat protein per 100 g of strong flour, 11.0 g of wheat protein per 100 g of semi-strong flour, 9.0 g of wheat protein per 100 g of medium-strength flour, 8.3 g of wheat protein per 100 g of weak flour, and 12.8 g of wheat protein per 100 g of whole wheat flour.

[0032] Further examples of the amount of the quality improver of the present invention to be added include 0.1 to 200 parts by mass, 0.1 to 150 parts by mass, 0.1 to 120 parts by mass, 0.1 to 110 parts by mass, 0.1 to 60 parts by mass, 0.5 to 200 parts by mass, 0.5 to 150 parts by mass, 0.5 to 120 parts by mass, and the like, per 100 parts by mass of the total of wheat protein and egg protein contained in the processed food. parts by mass, 0.5 to 110 parts by mass, 0.5 to 60 parts by mass, 1 to 200 parts by mass, 1 to 150 parts by mass, 1 to 120 parts by mass, 1 to 110 parts by mass, 1 to 60 parts by mass, 5 to 200 parts by mass, 5 to 150 parts by mass, 5 to 120 parts by mass, 5 to 110 parts by mass, 5 to 60 parts by mass, 20 to 200 parts by mass, 20 to 150 parts by mass, 20 to 120 parts by mass, 20 to 110 parts by mass, or 20 to 60 parts by mass.

[0033] Processed foods to which the quality improving agent of the present invention has been added can be obtained by mixing eggs and / or wheat flour, starch octenyl succinate and / or its salt, and other ingredients depending on the type of processed food, and cooking them by a method depending on the type of processed food.

[0034] The processed food containing the quality improving agent of the present invention is provided at room temperature, refrigerated, or frozen, and is eaten after heating. The method for heating the processed food before eating is not particularly limited, and for example, a microwave oven, an oven, or the like may be used, with heating using a microwave oven being preferred.

[0035] 2.Processed food The present invention also provides a processed food that contains octenyl succinate starch and / or a salt thereof and eggs and / or wheat flour, and is heated before consumption. The type and amount of octenyl succinate starch and / or a salt thereof, the amount of eggs and / or wheat flour added, and the type of processed food are as described in the section "1. Quality improver" above. [Example]

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0037] Manufacturing example: Manufacturing starch sodium octenyl succinate and measuring the octenyl succinic acid content 1. Preparation of starch sodium octenyl succinate [Production Examples 1 to 3 (Waxy Corn Starch Sodium Octenylsuccinate)] 200 g of waxy corn-derived starch was dispersed in ion-exchange water to prepare a dispersion containing 35 wt% waxy corn-derived starch. The resulting dispersion was stirred at 450 rpm at 35°C and the pH was adjusted to 8.5-9.0 with 6 wt% hydrochloric acid and 3 wt% sodium hydroxide. Next, 2.0 g, 5.0 g, or 6.0 g of octenyl succinic anhydride (RIKACID OSA, manufactured by New Japan Chemical Co., Ltd.) was added (1.0%, 2.5%, or 3.0% based on starch) with stirring at 450 rpm at 35°C. The reaction was continued for 3 hours while maintaining the pH with 3 wt% sodium hydroxide while stirring at 450 rpm at 35°C. The pH was then adjusted to 5.5-6.0 with 6 wt% hydrochloric acid, followed by washing and dehydration. Then, it was dried and crushed to obtain waxy corn starch sodium octenyl succinate.

[0038] [Production Examples 4 to 6 (Tapioca Starch Sodium Octenylsuccinate)] 200 g of tapioca-derived starch was dispersed in ion-exchange water to prepare a dispersion containing 40 wt% tapioca-derived starch. The resulting dispersion was stirred at 450 rpm at 35°C, and the pH was adjusted to 8.5-9.0 using a 6 wt% aqueous hydrochloric acid solution and a 3 wt% aqueous sodium hydroxide solution. Next, 2.0 g, 3.0 g, or 6.0 g of octenyl succinic anhydride (RIKACID OSA, manufactured by New Japan Chemical Co., Ltd.) was added (1.0%, 1.5%, or 3.0% relative to starch) while stirring at 450 rpm at 35°C. The reaction was continued for 3 hours while maintaining the pH at 35°C with a 3 wt% aqueous sodium hydroxide solution while stirring at 450 rpm at 35°C. The pH was then adjusted to 5.5-6.0 using a 6 wt% aqueous hydrochloric acid solution, followed by washing and dehydration. Thereafter, the mixture was dried and crushed to obtain tapioca starch sodium octenylsuccinate.

[0039] 2. Measurement method for octenylsuccinic acid content The octenylsuccinic acid group content of each starch sodium octenylsuccinate obtained above was measured according to the method described in the Japanese Standards of Food Additives. Specifically, the total octenylsuccinic acid content and the residual octenylsuccinic acid content of each starch sodium octenylsuccinate were determined by the following method, and the octenylsuccinic acid group content was calculated according to the following formula.

number

[0040] <Measurement of total octenylsuccinic acid content> Approximately 0.02 g of each sodium starch octenylsuccinate (sample) was precisely weighed and dissolved in 10 mL of 0.56 w / v% potassium hydroxide solution. The container was then sealed and heated at 80°C for 3 hours. After cooling, 8 mL of 0.5 w / v% phosphoric acid solution was added, followed by water to make exactly 20 mL, which served as the test solution. Separately, approximately 20 mg of octenylsuccinic anhydride was precisely weighed and 10 mL of potassium hydroxide solution (7 → 1250) was added, followed by heating at 80°C for 3 hours. After cooling, 8 mL of phosphoric acid (1 → 200) was added, followed by water to make exactly 20 mL. 2 mL of this solution was precisely weighed and water was added to make exactly 20 mL. 1 mL, 2 mL, 5 mL, and 10 mL of this solution were precisely weighed and water was added to make exactly 20 mL, which served as the standard solutions. The test solutions were subjected to liquid chromatography according to the conditions described below. The two peak areas of octenylsuccinic acid in the standard solution were measured, and a calibration curve for octenylsuccinic anhydride was created from the total peak area and the concentration of octenylsuccinic anhydride in the standard solution. The total area of ​​the two peaks of octenylsuccinic acid in the test solution was calculated, and the calibration curve was used to determine the concentration (μg / mL) of octenylsuccinic anhydride in the test solution. The total octenylsuccinic acid content in the sample was calculated using the following formula.

number

[0041] <Measurement of Residual Octenylsuccinic Acid Content> Approximately 0.1 g of each sodium starch octenylsuccinate (sample) was accurately weighed, 20 mL of methanol was added, and the mixture was shaken for at least 18 hours. After centrifugation at approximately 3000 rpm for 5 minutes, 10 mL of the supernatant was accurately measured and evaporated to dryness at 40°C under reduced pressure. Water was added to make exactly 5 mL of the test solution. Standard solutions were prepared using the same procedures as for measuring the total octenylsuccinic acid content, and the test and standard solutions were analyzed by liquid chromatography to determine the concentration (μg / mL) of octenylsuccinic anhydride in the test solution. The residual octenylsuccinic acid content in the sample was calculated using the following formula:

number

[0042] <Liquid chromatography operating conditions> Injection volume: 20μL Detector: Ultraviolet absorption photometer (measurement wavelength 205 nm) (Shimadzu, Prominence-i LC-2030C 3D Plus) Column used: US-C18 (Imtakt) Column packing material: 5 μm octadecylsilanized silica gel for liquid chromatography Column tube: Stainless steel tube with an inner diameter of 4.6 mm and a length of 25 cm Column oven: 40℃ Mobile phase: Phosphoric acid (1 → 1000) / acetonitrile mixture (1:1) Flow rate: 1.0μL / min

[0043] 3. Measurement results of octenyl succinic acid group content Table 1 shows the production conditions for each starch sodium octenyl succinate and the measurement results of the octenyl succinic acid group content.

[0044] [Table 1]

[0045] Test Example 1: Frozen omelet (verification of the effect of adding starch sodium octenyl succinate) 1. Making frozen omelets Frozen omelets were produced according to the recipes shown in Tables 2 and 3. Specifically, the whole eggs, milk, salt, and water in the recipes shown in Tables 2 and 3 were mixed together, and then various starches or emulsifiers were added and stirred to prepare the dough. A frying pan was preheated to 170°C, and 5.0 g of butter was added and melted, and 100 g of dough was poured into the pan. After heating for 2 minutes, the omelet was shaped (in an oval shape with a major axis of 8.75 cm and a minor axis of 4.2 cm), turned upside down, and heated for an additional 30 seconds. The omelet was then allowed to cool and quickly frozen (-40°C, 30 minutes) to obtain a frozen omelet. The resulting frozen omelet was stored at -20°C.

[0046] 2. Method for evaluating the texture of frozen omelets The frozen omelets were thawed and heated in a microwave oven (550W, 3 minutes 30 seconds) until the temperature reached 90°C. Five evaluators trained in food evaluation conducted a sensory evaluation of the heated omelets. The evaluation was based on "softness" (softness when biting with teeth or chewing) and was scored according to the following criteria, with the average score of the five evaluators calculated. <Softness criteria> 0 points: Dry and hard, causing resistance when chewing 1 point: Not dry, but hard enough to cause resistance when chewing 2 points: Hard enough to be bitten through with your teeth with almost no resistance, and still juicy 3 points: Able to be crushed with the tongue and upper palate, and has a moist texture 4 points: A hardness that breaks down when placed in the mouth and feels moist.

[0047] 3. Evaluation results of the texture of frozen omelets Tables 2 and 3 show the formulations of frozen omelets and the evaluation results of the softness of the omelets after heating. Immediately after cooking (before freezing), no difference in softness was observed between Examples 1-1 to 1-6 and Comparative Examples 1-1 to 1-7. The frozen omelets containing starch sodium octenyl succinate had a soft and fluffy texture after heating in a microwave oven, demonstrating the effectiveness of preventing protein aggregation due to heating (Examples 1-1 to 1-6). In particular, the higher the octenyl succinate content of starch sodium octenyl succinate, the better the soft and fluffy texture, confirming a stronger effectiveness of preventing protein aggregation due to heating. These results demonstrate that starch sodium octenyl succinate is effective in preventing egg protein aggregation due to heating in processed egg foods that are heated before consumption. On the other hand, frozen omelets containing no starch or emulsifier hardened after heating in a microwave oven, were dry, had a resistance when chewed, and protein aggregation due to heating was observed (Comparative Example 1-1).Furthermore, frozen omelets containing unmodified starch or an emulsifier were not able to suppress hardening after heating in a microwave oven, had a resistance when chewed, and were not able to prevent protein aggregation due to heating (Comparative Examples 1-2 to 1-7).

[0048] [Table 2]

[0049] [Table 3]

[0050] Test Example 2: Frozen pancakes (verification of the effect of adding starch sodium octenyl succinate) 1. Frozen pancake production Frozen pancakes were produced according to the recipes shown in Tables 4 and 5. Specifically, whole eggs and milk were first mixed uniformly. Next, a powder mixture of starch or emulsifier, sugar, and salt was added to the whole egg and milk mixture to prepare the batter. After preheating a frying pan to 90°C, 60 g of batter was poured into the pan. After baking for 3 minutes, the pancakes were turned over and heated for another 3 minutes. After cooling, the pancakes were quickly frozen (-40°C, 30 minutes) to obtain frozen pancakes (circular pancakes with a diameter of 10 cm). The resulting frozen pancakes were stored at -20°C.

[0051] 2. Method for evaluating the texture of frozen pancakes The frozen hotcakes were thawed in a microwave oven (550W, 3 minutes) and heated to a temperature of 80°C. Five evaluators trained in food evaluation conducted a sensory evaluation of the heated hotcakes. The evaluation was based on "softness" (softness when biting with teeth or chewing) and was scored according to the following criteria, with the average score of the five evaluators calculated. <Softness criteria> 0 points: Too hard to bite through with teeth and too hard to chew 1 point: The food can be bitten off with teeth, but there is a strong resistance when chewing. 2 points: Hard enough to be bitten off with little resistance, but with slight resistance when chewing 3 points: Hardness that can be bitten off without any resistance with the teeth, and that causes almost no resistance when chewing 4 points: A firmness that can be loosened with the lips and feels moist enough

[0052] 3. Evaluation results of the texture of frozen pancakes There was no difference in softness between the hotcakes of Examples 2-1 to 2-6 and Comparative Examples 2-1 to 2-7 immediately after cooking (before freezing). Tables 4 and 5 show the recipes for the frozen hotcakes and the evaluation results of the softness of the hotcakes after heating. Frozen hotcakes containing starch sodium octenyl succinate had a soft and fluffy texture after heating in a microwave oven, demonstrating the effectiveness of preventing protein aggregation due to heating (Examples 2-1 to 2-6). In particular, the higher the octenyl succinate group content in starch sodium octenyl succinate, the better the soft and fluffy texture, confirming an enhanced effectiveness of preventing protein aggregation due to heating. These results demonstrate that starch sodium octenyl succinate is effective in preventing egg protein or gluten aggregation due to heating in processed foods that are heated before eating. On the other hand, frozen pancakes containing no starch or emulsifier hardened after heating in a microwave oven, had a texture that was difficult to bite through, and protein aggregation due to heating was observed (Comparative Example 2-1).Furthermore, frozen pancakes containing unmodified starch or an emulsifier could not suppress hardening after heating in a microwave oven, had a texture that was difficult to chew, and protein aggregation due to heating could not be prevented (Comparative Examples 2-2 to 2-7).

[0053] [Table 4]

[0054] [Table 5]

[0055] Test Example 3: Frozen brioche (verification of the effect of adding starch sodium octenyl succinate) 1. Production of frozen brioche Frozen brioche was produced according to the recipe shown in Table 6. Specifically, the ingredients in Table 6, except for margarine, were first mixed uniformly. Next, the margarine was added in two batches, and the dough was prepared by mixing using a mixer (vertical mixer HPI-20M, Kanto Mixing Machinery Co., Ltd.) until the kneading temperature reached 20°C. The dough was then subjected to a primary fermentation (27°C / 70% RH) for 60 minutes. It was then divided into 30g portions and rolled into balls. The dough was then rested for 20 minutes at 27°C / 70% RH. The two portions of dough were packed into mini loaf pans (10.5cm long x 5.5cm wide x 5.0cm high) and shaped. The dough was then subjected to a secondary fermentation (32°C / 80% RH) for 50 minutes. The surface of the dough was coated with egg wash, and baked (top heat 180°C / bottom heat 200°C, 15 minutes). The brioche was then cooled and rapidly frozen (-40°C, 30 minutes) to obtain a frozen brioche, which was then stored at -20°C.

[0056] 2. Method for evaluating the texture of frozen brioche After thawing the frozen brioche naturally, it was heated in a microwave oven (550W, 20 seconds) until the temperature at the center reached 80°C. Five evaluators trained in food evaluation conducted a sensory evaluation of the heated brioche. The evaluation was based on "softness" (softness when biting with teeth or chewing) and was scored according to the following criteria, with the average score of the five evaluators calculated. <Softness criteria> 0 points: Too hard to bite through with teeth and too hard to chew 1 point: The food can be bitten off with teeth, but there is a strong resistance when chewing. 2 points: Hard enough to be bitten off with little resistance, but with slight resistance when chewing 3 points: Hardness that can be bitten off without any resistance with the teeth, and that causes almost no resistance when chewing 4 points: A firmness that can be loosened with the lips and feels moist enough

[0057] 3. Evaluation results of texture of frozen brioche Immediately after cooking (before freezing), no difference in softness was observed between Example 3 and Comparative Example 3. Table 6 shows the formulation of the frozen brioche and the evaluation results of the softness of the brioche after heating. The frozen brioche containing starch sodium octenyl succinate had a soft and fluffy texture after heating in a microwave oven, demonstrating the effectiveness of preventing protein aggregation due to heating (Example 3). On the other hand, the frozen brioche not containing starch sodium octenyl succinate hardened after heating in a microwave oven, presented strong resistance when chewed, and demonstrated protein aggregation due to heating (Comparative Example 3).

[0058] [Table 6]

[0059] Test Example 4: Frozen omelet (verification of the amount of starch sodium octenyl succinate) Frozen omelets were produced in the same manner as in Test Example 1, except that the recipe was changed as shown in Table 7, and the softness of the omelets after heating was evaluated.

[0060] Table 7 shows the formulations of frozen omelets and the evaluation results of the softness of the omelets after heating. These results also show that frozen omelets containing starch sodium octenyl succinate had a soft and fluffy texture after heating in a microwave oven, and the effect of preventing protein aggregation due to heating was confirmed (Examples 4-1 to 4-4). In particular, frozen omelets containing 5 to 30 parts by mass of starch sodium octenyl succinate per 100 parts by mass of egg protein had a particularly good soft and fluffy texture after heating in a microwave oven, confirming a significantly improved effect of preventing protein aggregation due to heating (Examples 4-2 and 4-3).

[0061] [Table 7]

[0062] Test Example 5: Frozen pancakes (verification of the amount of starch sodium octenyl succinate) Frozen hotcakes were produced in the same manner as in Test Example 2, except that the recipe was changed as shown in Table 8, and the softness of the hotcakes after heating was evaluated.

[0063] Table 8 shows the recipes for frozen pancakes and the evaluation results for the softness of the pancakes after heating. These results also show that frozen pancakes containing starch sodium octenyl succinate had a soft and fluffy texture after heating in a microwave oven, demonstrating the effectiveness of preventing protein aggregation due to heating (Examples 5-1 to 5-5). In particular, frozen pancakes containing 20 to 110 parts by mass of starch sodium octenyl succinate per 100 parts by mass of wheat protein and egg protein in total had a particularly good soft and fluffy texture after heating in a microwave oven, demonstrating a significantly improved effectiveness of preventing protein aggregation due to heating (Examples 5-3 to 5-5).

[0064] [Table 8]

[0065] Test Example 6: Refrigerated carbonara sauce (verification of the effect of adding starch sodium octenyl succinate) 1. Preparation of refrigerated carbonara sauce A refrigerated carbonara sauce was produced according to the formula shown in Table 9. Specifically, the ingredients shown in Table 9 were first placed in a pot, heated to 50°C, and stirred (12,500 rpm, 30 seconds) with a hand mixer (BAMIX, Bamix M300). The mixture was then reheated to 90°C, held for 10 minutes, and then stirred again (12,500 rpm, 30 seconds) with the hand mixer to obtain a carbonara sauce. The resulting carbonara sauce was filled into a container, cooled, and then stored refrigerated.

[0066] 2. Evaluation method for the texture of refrigerated carbonara sauce The refrigerated carbonara sauce was heated in a microwave oven (600W, 1 minute). Five evaluators trained in food evaluation conducted a sensory evaluation of the heated carbonara sauce. The evaluation was based on "smoothness" (the pleasant texture felt on the tongue when eaten), and scores were assigned according to the following criteria, with the average score of the five evaluators calculated. <Criteria for determining smoothness> 0 points: Rough texture that remains on the tongue 1 point: Slightly rough, but hardly remains on the tongue 2 points: Almost no roughness, smooth texture 3 points: No roughness at all, melts easily in the mouth.

[0067] 3. Evaluation results of texture of refrigerated carbonara sauce There was no difference in the roughness of the carbonara sauce immediately after cooking (before refrigerated storage) between Example 4 and Comparative Example 4. Table 9 shows the formulation of refrigerated carbonara sauce and the evaluation results of the roughness of the carbonara sauce after heating. The frozen carbonara sauce containing starch sodium octenyl succinate had only a slight roughness after heating in a microwave oven, had a good texture, and was effective in preventing protein aggregation due to heating (Example 6). On the other hand, the refrigerated carbonara sauce not containing starch sodium octenyl succinate hardened after heating in a microwave oven, and roughness due to protein aggregation was felt (Comparative Example 6).

[0068] [Table 9]

Claims

1. A quality improver for processed foods containing eggs and / or wheat flour that are heated before consumption, comprising starch octenyl succinate and / or a salt thereof.

2. 2. The quality improver according to claim 1, wherein the octenyl succinate starch and / or its salt has an octenyl succinic acid group content of 0.1% or more.

3. 3. The quality improver according to claim 1, wherein the starch octenyl succinate and / or a salt thereof is starch sodium octenyl succinate.

4. The quality improver according to claim 1 or 2, wherein the processed food is a frozen food or a refrigerated food.

5. A processed food to be heated before eating, comprising starch octenyl succinate and / or a salt thereof, and eggs and / or wheat flour.

6. 6. The processed food according to claim 5, wherein the octenylsuccinate starch and / or its salt has an octenylsuccinic acid group content of 0.1% or more.

7. 7. The processed food according to claim 5 or 6, wherein the starch octenyl succinate and / or a salt thereof is starch sodium octenyl succinate.

8. 7. The processed food according to claim 5 or 6, which is a frozen food or a refrigerated food.

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