Adhesion inhibitor for food and method for inhibiting adhesion of food using the same

Abstract

To provide an adhesion inhibitor for food, which inhibits adhesion in starch-based food such as noodle products and rice-derived products, and can effectively inhibit the adhesion even through chilled thawing after frozen storage of the target food, and to provide a method for inhibiting adhesion of food using the adhesion inhibitor.SOLUTION: The adhesion inhibitor for food contains an enzyme-treated product of pregelatinized cereal. Here, the enzyme-treated product is in a liquid state, and the surface tension of a 2% (w / w) aqueous solution of the enzyme-treated product is lower than that of distilled water by 20% or more. In addition, for example, by applying the adhesion inhibitor for food to starch-based food such as processed noodles and processed cooked rice, adhesion of the obtained food can be inhibited.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food adhesion inhibitor and a method for inhibiting food adhesion using the same. [Background technology]

[0002] There is an increasing market demand for starch-based foods containing starch, such as noodle products and rice-derived products. Noodle products are produced by heating noodle strands, for example, by boiling or steaming. Rice-derived products are produced by heating raw rice or the like (including, for example, raw rice and its powder and granules) with water, by cooking or steaming. These products have in common the fact that the heating carried out in their production process gelatinizes the starch contained in the noodle strands, raw rice, or the like, turning it into a paste.

[0003] Here, the gelatinization of starch provides the surface of the resulting starch-based food with strong adhesiveness. Furthermore, this adhesiveness is known to increase the "adhesion" of starch-based foods, which causes them to stick together over time and affects the loosening and disintegration properties of these foods. When the "adhesion" of starch-based foods increases, it becomes difficult to pick them up with chopsticks or forks, the texture deteriorates, and other eating problems occur.

[0004] Meanwhile, convenience stores and supermarkets sell a variety of noodle products and rice-based products as pregelatinized starch-based foods. However, noodle products and rice-based products that are difficult to disintegrate reduce consumer appetite. Furthermore, because the degree of adhesion can increase over time, it has been pointed out that transporting and displaying these products is time-consuming. Therefore, controlling the "adhesion" of these starch-based foods has become an urgent issue.

[0005] Various food adhesion inhibitors have been proposed to reduce the adhesion of starch-based foods. For example, Patent Document 1 discloses a technique for improving the binding properties of rice-derived products by adding a predetermined amount of insoluble dietary fiber to starch. Patent Document 2 discloses a technique for providing a food adhesion inhibitor by treating starch with ammonia. Patent Document 3 discloses a technique for providing a food anti-adhesion agent by ultrasonically treating modified starch and controlling the viscosity of its aqueous solution to a predetermined value or less.

[0006] However, none of these techniques has yet achieved a satisfactory effect of inhibiting the adhesion of starch-based foods such as noodle products and rice-derived products.

[0007] Furthermore, in recent years, with improvements in food preservation technology, various foods are now provided to people by flash freezing them, storing them at sub-freezing temperatures (for example, -20°C), and then thawing them at temperatures around 10°C (sometimes called chilled thawing). This freezing and thawing method is convenient because it not only allows foods to be stored for long periods of time, but also allows people to eat the food directly after thawing, and it is expected that its use will continue to increase in the future.

[0008] However, even if starch-based foods can be preserved through such techniques, the problem of stickiness at the time of consumption still remains, and therefore further technological development is desired to suppress stickiness in foods that can be preserved for a long period of time. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2023-065332 [Patent Document 2] Special Publication No. 2022-523062 [Patent Document 3] Japanese Patent Application Laid-Open No. 2013-034414 Summary of the Invention [Problem to be solved by the invention]

[0010] The present invention aims to solve the above problems, and its object is to provide a food adhesion inhibitor that can suppress adhesion in starch-based foods such as noodle products and rice-derived products, and that can effectively suppress said adhesion even through chilled thawing of the target foods after frozen storage, and a method for suppressing food adhesion using the same. [Means for solving the problem]

[0011] The present invention relates to an adhesion inhibitor for food containing an enzyme-treated product of pregelatinized grain, wherein the enzyme-treated product is liquid and the surface tension of a 2% (w / w) aqueous solution of the enzyme-treated product is at least 20% lower than the surface tension of distilled water.

[0012] In one embodiment, the enzyme-treated product is an amylase-treated product.

[0013] In one embodiment, the enzyme-treated product further comprises a product treated with at least one enzyme selected from the group consisting of protease, pectinase, cellulase, hemicellulase, β-glucanase, and pullulanase.

[0014] In one embodiment, the pregelatinized grain is at least one grain selected from the group consisting of pregelatinized non-glutinous rice, pregelatinized glutinous rice, and pregelatinized oats.

[0015] In one embodiment, the enzyme-treated product contains molecules with a molecular weight of 3,000 or less at a rate of 50% or more.

[0016] The present invention also provides a method for inhibiting food adhesion, which comprises the step of applying the food adhesion inhibitor to a food material, wherein the food is a starch-based food.

[0017] In one embodiment, in the method for inhibiting food adhesion of the present invention, the starch-based food is a noodle product.

[0018] In one embodiment, in the method for inhibiting food adhesion of the present invention, the starch-based food is a rice-derived product.

[0019] The present invention also provides a method for producing a food product, which comprises the step of applying the food adhesion inhibitor to a food material, wherein the food product is a starch-based food product.

[0020] In one embodiment, in the method for producing a food product of the present invention, the starch-based food product is a noodle product.

[0021] In one embodiment, in the method for producing a food product of the present invention, the starch-based food product is a rice-derived product. [Effects of the Invention]

[0022] According to the present invention, adhesion between starch-based foods such as noodle products and rice-derived products can be effectively suppressed. In particular, even if the obtained starch-based foods are frozen and then thawed, the effect of suppressing adhesion between the foods can be appropriately maintained. [Brief explanation of the drawings]

[0023] [Figure 1] Photographs showing the state of the chilled udon noodles produced in the examples and comparative examples, as confirmed by checking their loosening properties. [Figure 2] 1 is a graph showing the load (N) when sushi rice prepared in Examples and Comparative Examples is compressed to 60%. [Figure 3] 1 is a photograph showing the adhesion state of the shiratama dumplings produced in the examples and comparative examples. DETAILED DESCRIPTION OF THE INVENTION

[0024] (Food adhesion inhibitor) The food adhesion inhibitor of the present invention contains an enzyme-treated product of pregelatinized grain.

[0025] Pregelatinized grains refer to grains that contain crystalline starch (beta starch) converted into amorphous starch (gelatinized starch).

[0026] Examples of grains include cereals, pulses, and pseudocereals, and combinations thereof. Examples of cereals include rice (e.g., japonica, javanica, indica, and glaberrima), corn, wheat (e.g., barley, wheat, rye, oats, and Job's tears), millet, foxtail millet, and barnyard millet. Examples of pulses include soybeans, adzuki beans, mung beans, cowpeas, kidney beans, peanuts, peas, broad beans, lentils, chickpeas, and runner beans. Examples of pseudocereals include buckwheat.

[0027] In the present invention, the pregelatinized grains are preferably pregelatinized non-glutinous rice, pregelatinized glutinous rice, pregelatinized oats, or combinations thereof, because they are non-allergenic materials and are readily available due to their large global production volumes. Specific examples of pregelatinized grains include puffs made from grains using heating equipment such as a grain expander, extruder, or hot air roaster, cereals (such as puffed non-glutinous rice or oat), pregelatinized rice flour and pregelatinized glutinous flour made by grinding and powdering pregelatinized grains, and white rice steamed or cooked from raw rice.

[0028] The enzyme-treated product constituting the present invention is obtained by treating such pregelatinized grain with an enzyme, and is in the form of a liquid at room temperature, for example. Here, "liquid" can include any of a solution, emulsion, and suspension.

[0029] The enzyme used to treat pregelatinized grains includes amylase, i.e., the enzyme-treated product is an amylase-treated product.

[0030] Amylase is an enzyme that can hydrolyze glycosidic bonds in starch and convert them into glucose, maltose, oligosaccharides, etc., and includes α-amylase, β-amylase, glucoamylase, isoamylase, and combinations thereof. In the present invention, the amylase preferably includes α-amylase because it is an endo-type enzyme and can efficiently decompose starch into smaller molecules.

[0031] The amylase is preferably derived from a microorganism because it is readily available commercially. Examples of microorganisms that produce amylase include those derived from the genus Aspergillus or Bacillus. The amylase is preferably derived from Aspergillus oryzae and / or Bacillus subtilis because they have a proven track record of use in the food industry and their safety has already been fully confirmed.

[0032] The amount of amylase used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. If the amount of amylase used is less than 10 U, the enzymatic reaction of pregelatinized grain takes a long time, which may reduce industrial productivity. If the amount of amylase used exceeds 10,000 U, the resulting enzyme-treated product may not further improve the loosening properties of starch-based foods such as noodle products and rice-derived products, and may actually reduce productivity. Amylase activity can be calculated, for example, by using a 0.2% soluble starch solution as the substrate and defining the amount of enzyme required to decompose 1 μg of starch per minute as 1 unit (U).

[0033] By using the above-mentioned amylase in combination with other enzymes as auxiliary ingredients to treat gelatinized grains, the adhesiveness of the resulting enzyme-treated products in starch-based foods such as noodle products and rice-derived products can be reduced.

[0034] The other enzymes that serve as the auxiliary ingredients are those that can be commonly used in the food industry, and specific examples include proteases, pectinases, cellulases, hemicellulases, and pullulanases, as well as combinations thereof.

[0035] Protease is a general term for enzymes that catalyze the hydrolysis of peptide bonds, and specific examples include peptidases, proteinases, and combinations thereof. For example, proteases preferably have endo-peptidase activity or endo-proteinase activity, because they can efficiently decompose proteins into smaller molecules.

[0036] The protease is preferably derived from a microorganism because it is readily available commercially. Examples of microorganisms that produce proteases include microorganisms derived from the genus Aspergillus or Bacillus. The protease is preferably derived from the genus Bacillus because it has a proven track record in the food industry and its safety has already been fully confirmed.

[0037] The amount of protease that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of protease within this range, an enzyme-treated product with reduced molecular weight can be efficiently obtained. The activity of a protease can be calculated, for example, by using casein as a substrate and defining the amount of enzyme that increases the amount of a non-proteinaceous Folin's reagent coloring substance equivalent to 1 μg of tyrosine per minute as 1 unit (U).

[0038] Pectinases are also called pectin-degrading enzymes, and specific examples include polygalacturonase, pectin lyase, pectin esterase, and pectin methyl esterase.

[0039] Pectinase derived from microorganisms is preferred because it is readily available commercially. Examples of microorganisms that produce pectinase include Aspergillus and Rhizopus. Pectinase derived from Aspergillus niger is preferred because it has a proven track record in the food industry and its safety has already been fully confirmed.

[0040] The amount of pectinase that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of pectinase within this range, an enzyme-treated product with reduced molecular weight can be efficiently obtained. The activity of pectinase can be calculated, for example, by using a pectin solution as a substrate and defining the amount of enzyme that reduces the viscosity of the substrate by half in 10 minutes as 1 unit (U).

[0041] Cellulase is an enzyme that hydrolyzes glycosidic bonds in β-1,4-glucans such as cellulose, and is preferably derived from a microorganism because it is readily available commercially. Examples of microorganisms that produce cellulase include microorganisms derived from the genus Aspergillus or Trichoderma. Cellulase derived from the genus Aspergillus is preferred because it has a proven track record in the food industry and its safety has already been fully confirmed.

[0042] The amount of cellulase that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of cellulase within this range, an enzyme-treated product with reduced molecular weight can be efficiently obtained. Cellulase activity can be calculated, for example, by using an aqueous solution of carboxymethyl cellulose (CMC) as a substrate and defining the amount of enzyme that increases reducing sugars equivalent to 1 μmol of glucose per minute as 1 unit (U).

[0043] Hemicellulase is an enzyme that can degrade polysaccharides other than cellulose and pectin that constitute the cell walls of land plant cells. Hemicellulases derived from microorganisms are preferred because they are readily available commercially. Examples of microorganisms that produce hemicellulases include those from the genera Aspergillus, Rhizopus, and Trichoderma. Hemicellulases derived from Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei are preferred because they have a proven track record of use in the food industry and their safety has already been fully confirmed.

[0044] The amount of hemicellulase that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of hemicellulase within this range, an enzyme-treated product with efficiently reduced molecular weight can be obtained. The activity of hemicellulase can be calculated, for example, by using an aqueous solution of arabinoxylan as a substrate and defining the amount of enzyme that increases reducing sugars equivalent to 1 μmol of glucose per minute as 1 unit (U).

[0045] Pullulanase is an enzyme that hydrolyzes α-1,6 glucosidic bonds. Pullulanases derived from microorganisms are preferred because they are readily available commercially. Examples of microorganisms that produce pullulanases include microorganisms derived from the genus Pullulanibacillus or Klebsiella. Pullulanases derived from the genus Klebsiella are preferred because they have a proven track record in the food industry and their safety has already been fully confirmed.

[0046] The amount of pullulanase that can be used is preferably 10 units (U) to 10,000 units (U), more preferably 50 U to 5,000 U, based on 100 g of pregelatinized grain to be treated. By using an amount of pullulanase within this range, an enzyme-treated product with reduced molecular weight can be efficiently obtained. The activity of pullulanase can be calculated, for example, by using an aqueous pullulan solution as a substrate and defining the amount of enzyme that increases reducing sugars equivalent to 1 μmol of glucose per minute as 1 unit (U).

[0047] In the present invention, the above-mentioned gelatinized grain is preferably an enzyme-treated product that has been treated with a combination of the enzymes amylase, protease, and at least one enzyme selected from hemicellulase, pectinase, and cellulase, because the main components of the raw grain and / or components unevenly distributed on the surface of the grain can be decomposed as substrates.

[0048] In producing the enzyme-treated product, the conditions for treating the pregelatinized grain with the enzyme are not particularly limited, as they vary depending on the type and amount of pregelatinized grain and / or enzyme used. The treatment is carried out, for example, by adding the enzyme to the pregelatinized grain, stirring as necessary, and exposing the mixture to a treatment temperature of preferably 10°C to 60°C. The treatment time also varies depending on the type and amount of enzyme used, and is not particularly limited, but is preferably 1 hour to 120 hours, more preferably 1 hour to 72 hours.

[0049] After the above treatment time has elapsed, the reaction product is subjected to enzyme inactivation by a method well known to those skilled in the art, and if necessary, a separation operation such as filtration may be carried out to obtain a liquid enzyme-treated product.

[0050] The enzyme-treated product is also a mixture with a characteristic molecular weight distribution, preferably containing 40% or more, more preferably 50% or more, of molecules with a molecular weight of 3000 or less. By satisfying this molecular weight distribution range, the adhesiveness of the resulting starch-based foods, such as noodle products and rice-derived products, can be appropriately suppressed. In enzyme-treated products that satisfy this molecular weight distribution range, the grain components are finely decomposed by the enzymes, and the production of grain-derived sugars and oligosaccharides is promoted through the decomposition of starch and dietary fiber, for example. The molecular weight distribution of the enzyme-treated product can be measured, for example, by size exclusion chromatography using HPLC.

[0051] When the enzyme-treated product constituting the food adhesion inhibitor of the present invention is prepared into an aqueous solution with a concentration of 2% (w / w), its surface tension is at least 20%, preferably at least 23%, and more preferably at least 26% lower than the surface tension of distilled water. If the surface tension of a 2% (w / w) aqueous solution of the enzyme-treated product is lower than the surface tension of distilled water by less than 20%, it may be difficult to appropriately suppress adhesion to the resulting foods, such as noodle products and rice-derived products.

[0052] The enzyme-treated product constituting the food adhesion inhibitor of the present invention also preferably has a refractive index sugar content (Brix sugar content) of 20 to 60, more preferably 25 to 55. If the refractive index sugar content of the enzyme-treated product is below 20, the decomposition of the pregelatinized grain may be insufficient, resulting in an insufficient adhesion inhibitory effect on the resulting foods, such as noodle products and rice-derived products, or the high water content may result in a low proportion of active ingredients, making the product industrially inefficient. If the refractive index sugar content of the enzyme-treated product is above 60, the free water required for the enzymatic reaction to decompose the pregelatinized grain may be insufficient, preventing the enzymatic reaction from proceeding sufficiently. Such a refractive index sugar content can be measured using a commercially available refractometer.

[0053] The enzyme-treated product constituting the food adhesion inhibitor of the present invention also preferably has a pH of 4.5 to 7.5, more preferably 5 to 7. If the pH of the enzyme-treated product is below 4.5 or above 7.5, the pH may be significantly different from the optimum pH of the enzyme used to produce the enzyme-treated product, or the enzyme may become unstable.

[0054] The food adhesion inhibitor of the present invention may also contain an excipient. Examples of the excipient include, but are not limited to, dietary fiber, fermented grain products, and sugars, as well as combinations thereof.

[0055] Examples of dietary fiber include cellulose, inulin, hydrolyzed guar gum, and psyllium seed gum, and combinations thereof.

[0056] Examples of fermented grain products include mirin and sake lees, and combinations thereof.

[0057] Saccharides include sugars and sugar alcohols, and specific examples include trehalose, palatinose, sorbitol, and maltose, and combinations thereof.

[0058] The content of the above-mentioned excipient in the food adhesion inhibitor of the present invention is not particularly limited, and an appropriate amount can be selected by a person skilled in the art.

[0059] The food adhesion inhibitor of the present invention may also contain other ingredients.

[0060] Other ingredients include antioxidants, emulsifiers, preservatives, stabilizers, sweeteners, colorants, coloring agents, seasonings, pH adjusters, acidulants, and processing aids, as well as combinations thereof. Specific examples of these other ingredients include, but are not limited to, salt, sugar, brown syrup, rice koji, fruit juice (e.g., pineapple juice powder and mango juice powder), ascorbic acid, sodium ascorbate, calcium ascorbate, tocopherol, dried egg white, propylene glycol alginate, alcohol preparations, acetic acid, calcium lactate, emulsified oils and fats, gardenia pigment, carotenoid pigment, aspartic acid, glycine, and propylene glycol. The content of other ingredients is not particularly limited, and an appropriate amount can be selected by one skilled in the art as long as it does not inhibit the effects of the auxiliary ingredients.

[0061] Furthermore, the food adhesion inhibitor of the present invention may contain, as a solvent, for example, water (e.g., natural water, tap water, ion-exchanged water, distilled water), ethanol, or a combination thereof. The content of the solvent is not particularly limited, and an appropriate amount can be selected by those skilled in the art as long as it does not inhibit the effects of the enzyme-treated product.

[0062] The food adhesion inhibitor of the present invention inhibits the adhesion of various foods (e.g., starch-based foods such as noodle products and rice-derived products) described below, and can also prevent the progression of adhesion that accompanies the aging of the foods during low-temperature storage. Therefore, it can be used, for example, for starch-based foods that are flash-frozen, stored at a freezing temperature (e.g., −20°C), and then thawed at a temperature around 10°C.

[0063] (Method for preventing food adhesion) Next, the method for suppressing food adhesion of the present invention will be described.

[0064] In the method of the present invention, for example, the food adhesion inhibitor is applied to food.

[0065] The "food" in the present invention refers to a starch-based food containing starches that can be eaten by humans and / or other animals (including, for example, pets, livestock, and poultry). Starch-based foods preferably contain starch in an amount of 1% to 90% by mass, more preferably 5% to 60% by mass, based on the total mass. Examples of starch-based foods that can be eaten by humans include noodle products, rice-derived products, other starch-based foods, and combinations thereof.

[0066] Noodle products include noodles and wrappers that contain grain flour such as wheat flour, buckwheat flour, rice flour, soy flour, and / or starch, and water as raw materials, are formed into a predetermined shape, and are pre-heat-treated (e.g., boiled, baked, steamed, and combinations thereof); and noodle products and dim sum products that are composed of combinations of the noodles and / or wrappers with other food ingredients (e.g., soup, condiments, and toppings, and combinations thereof).

[0067] Specific examples of noodle products include udon, soba, Chinese noodles, somen, hiyamugi, pasta (e.g., macaroni, spaghetti, penne, lasagna), gyoza, shumai, hoto, kishimen, rice vermicelli, and instant noodles (e.g., non-fried noodles, fried noodles, long-life noodles).The above noodle products are preferably those in which the starch or protein has been heated to an edible state, or those that use already pregelatinized starch, as these can more effectively inhibit adhesion.

[0068] Rice-derived products refer to all products obtained from rice (e.g., raw rice) itself or its powder or granules. Rice-derived products include, for example, white rice cooked from raw rice without adding the food adhesion inhibitor; products obtained by further cooking the white rice by frying, baking, boiling, steaming, etc.; products obtained by cooking raw rice by steaming, boiling, etc., other than rice cooking; and products containing raw rice powder and water as ingredients and obtained by cooking by baking, boiling, steaming, etc., other than rice cooking.

[0069] Specific examples of rice-derived products include white rice, brown rice, red rice, sticky rice, seasoned rice, pilaf, fried rice, dry curry, sushi rice, rice balls, grilled rice balls, rice balls, steamed buns, mochi (e.g., cut rice cakes, kagami mochi, gohei mochi), and dumplings (e.g., shiratama dango, three-color dango, mitarashi dango). Because adhesion can be more effectively inhibited, the above rice-derived products are preferably those in which the starch or protein has been heated to an edible state, or those that use pregelatinized starch, etc.

[0070] Other starch-based foods refer to all foods containing starch other than the above-mentioned noodle products and rice-derived products, and include foods obtained by mixing food ingredients containing starch, etc., with water added as needed, and then optionally subjecting the mixture to additional cooking, such as heating, frying, baking, boiling, or steaming.

[0071] Examples of other starch-based foods include those made from bracken starch, sweet potato starch, wheat starch, and tapioca starch, as well as combinations thereof. Specific examples of such other starch-based foods include warabi mochi, urirou, and tapioca pearls.

[0072] When the food adhesion inhibitor is added to these starch-based foods, the amount of food adhesion inhibitor added is selected to be preferably 0.01 to 20 parts by mass, more preferably 0.1 to 10 parts by mass, per 100 parts by mass of the food. If the amount of food adhesion inhibitor added is less than 0.01 part by mass, the effect of the food adhesion inhibitor may not be fully exerted in the resulting starch-based food. If the amount of food adhesion inhibitor added exceeds 20 parts by mass, there is little change in adhesion inhibition with increasing addition amount, and production efficiency may actually decrease.

[0073] The food adhesion inhibitor can be applied to starch-based foods, for example, by spraying, applying, immersing, or a combination of these methods with an aqueous solution containing the food adhesion inhibitor, or, if the starch-based food is white rice obtained by cooking raw rice, by mixing the food adhesion inhibitor with the raw rice during cooking.

[0074] In this way, adhesion between starch-based foods can be suppressed.

[0075] For example, if the food is a noodle product, the suppression of adhesion can be realized as a product having improved so-called "disentangling properties," in which noodle strings are prevented from sticking to each other and can be easily disentangled even if they temporarily stick together. Also, for example, if the food is a rice-derived product, the suppression of adhesion can be realized as a product having improved so-called "disentangling properties," in which noodle strings are prevented from sticking to each other and can be easily disentangled even if they temporarily stick together.

[0076] Furthermore, the starch-based food obtained as described above can be quickly frozen, for example, at a temperature of −40° C., if necessary, and then stored at a normal freezing temperature (for example, −20° C.). After that, by performing chilled thawing at a temperature of, for example, around 10° C., the starch-based food can be eaten directly by people without any subsequent cooking, such as heating. [Example]

[0077] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0078] (1. Preparation of enzyme treatment solution) (Examples 1 to 5: Preparation of enzyme treatment solutions (LE1) to (LE5)) 150 g (100 parts by weight) of raw rice (wash-free rice; Koshihikari rice from Niigata Prefecture) was placed in an electric rice cooker (Tiger Corporation, JKO-G) containing 225 g (150 parts by weight) of tap water. The rice was soaked at room temperature for 30 minutes and then cooked in the white rice mode to obtain white rice (gelatinized grain). The white rice was then thoroughly cooled, transferred to a Falcon tube (50 mL capacity), and the enzymes listed in Table 1 were added. The reaction was carried out at 45°C for 20 hours with stirring. The enzymes were dissolved in water equivalent to 10 parts by weight per 100 parts by weight of the white rice to be treated. After the reaction, the Falcon tube was immersed in an 80°C water bath for 30 minutes to heat sterilize the enzymes, yielding liquid enzyme-treated products (LE1) to (LE5).

[0079] The pH of the resulting enzyme-treated solutions (LE1) to (LE5) was measured using a pH meter (LAQUA F-2000PI, manufactured by Horiba, Ltd.), and the refractive index sugar content (Brix sugar content) of the resulting enzyme-treated solutions (LE1) to (LE5) was measured using a refractometer (HAND REFRACTOMETER N2, manufactured by Atago Co., Ltd.).

[0080] The resulting enzyme-treated solutions (LE1) to (LE5) were diluted with distilled water to prepare 2% (w / w) aqueous solutions. These solutions were placed in 50 ml Falcon tubes and centrifuged (12,000 rpm, 10 minutes, twice) to remove solids. The surface tension of these solutions was measured using an automatic surface tensiometer, DyneMaster DY-300 (Kyowa Interface Science Co., Ltd.). Surface tension measurements were performed three times for each test group, and the average value was used as the surface tension (mN / m).

[0081] On the other hand, instead of the enzyme-treated solutions (LE1) to (LE5), the surface tension of distilled water was measured in the same manner as above. Then, the surface tension reduction rate of a 2% (w / w) aqueous solution of the obtained enzyme-treated solution (hereinafter sometimes simply referred to as the "surface tension reduction rate") was calculated according to the following formula.

[0082]

number

[0083] Table 1 shows the surface tension values ​​and calculated surface tension reduction rates of the enzyme-treated solutions (LE1) to (LE5) and distilled water.

[0084] (Comparative Example 1: Preparation of enzyme treatment solution (LC1)) An enzyme-treated liquid (LC1), a liquid enzyme-treated product, was obtained in the same manner as in Example 1, except that the reaction conditions after the addition of the enzyme were changed to 45°C for 3 hours. The pH, refractive index, sugar content, and surface tension of the obtained enzyme-treated liquid (LC1) were measured in the same manner as in Example 1, and the surface tension reduction rate was calculated. The results are shown in Table 1.

[0085] [Table 1]

[0086] (Example 1-1: Preparation and evaluation of chilled udon (RE1-1)) 80 parts by mass of medium-strength wheat flour, 20 parts by mass of modified starch, and 2 parts by mass of wheat protein were premixed in a mixer. Then, the entire amount of kneading water prepared with 40 parts by mass of tap water and 3 parts by mass of salt was added and mixed. After compounding in a noodle machine, the mixture was rolled to a thickness of 3.0 mm and cut into 3.75 mm widths using a No. 8 square blade. After cutting into noodle strands, the noodle strands were boiled to a boiling yield of 180%.

[0087] Next, 100 parts by mass of the washed and cooled noodles were sprayed with 6 parts by mass of a sample solution of the enzyme-treated solution (LE1) obtained in Example 1, which had been diluted to twice its volume with tap water (the amount of enzyme-treated solution (LE1) sprayed was 3 parts by mass), and mixed 20 times with chopsticks before being filled into a plastic container with a lid. The noodles were then stored at 10°C for 24 hours to obtain chilled udon (RE1-1) (Table 2).

[0088] After storing at 10°C for 24 hours, the chilled udon (RE1-1) was actually eaten by 10 experts, who evaluated the loosening properties according to the following criteria and calculated the average score.

[0089] (4 points) The noodles were separated into individual strands, with very little sticking together. (3 points) There was only a slight amount of sticking between the noodles, so they could be eaten without any stress, and it was determined that they were suitable for distribution on the market. (2 points) There was a lot of sticking of noodles together, and it was determined that the product's market distribution would be limited if it remained like this. (1 point) There was a lot of sticking of noodles together, and it was determined that it would be difficult to distribute the product on the market in this state.

[0090] The results are shown in Table 3.

[0091] Furthermore, when the chilled udon (RE1-1) was pierced with chopsticks and lifted up, the state of the chilled udon (RE1-1) as it fell apart was photographed. The results are shown in Figure 1(a).

[0092] (Example 1-2: Preparation and evaluation of chilled udon (RE1-2)) Chilled udon (RE1-2) was obtained in the same manner as in Example 1-1, except that the enzyme-treated solution (LE2) obtained in Example 2 was used instead of the enzyme-treated solution (LE1) obtained in Example 1, and this was diluted twice with tap water to prepare a sample solution (Table 2). This chilled udon (RE1-2) was evaluated by eating and photographed to show how it came apart. The results are shown in Table 3 and Figure 1(b).

[0093] (Example 1-3: Preparation and evaluation of chilled udon (RE1-3)) Chilled udon noodles (RE1-3) were obtained in the same manner as in Example 1-1, except that the enzyme-treated solution (LE3) obtained in Example 3 was used instead of the enzyme-treated solution (LE1) obtained in Example 1, and this was diluted twice with tap water to prepare a sample solution (Table 2). These chilled udon noodles (RE1-3) were evaluated by eating and photographed to show how they were coming apart. The results are shown in Table 3 and Figure 1(c).

[0094] (Example 1-4: Preparation and evaluation of chilled udon (RE1-4)) Chilled udon noodles (RE1-4) were obtained in the same manner as in Example 1-1, except that the enzyme-treated solution (LE4) obtained in Example 4 was used instead of the enzyme-treated solution (LE1) obtained in Example 1, and this was diluted twice with tap water to prepare a sample solution (Table 2). These chilled udon noodles (RE1-4) were evaluated by eating and photographed to show how they were coming apart. The results are shown in Table 3 and Figure 1(d).

[0095] (Example 1-5: Preparation and evaluation of chilled udon (RE1-5)) Chilled udon noodles (RE1-5) were obtained in the same manner as in Example 1-1, except that the enzyme-treated solution (LE5) obtained in Example 5 was used instead of the enzyme-treated solution (LE1) obtained in Example 1, and this was diluted twice with tap water to prepare a sample solution (Table 2). These chilled udon noodles (RE1-5) were evaluated by eating and photographed to show how they were coming apart. The results are shown in Table 3 and Figure 1(e).

[0096] (Comparative Example 1-1: Preparation and Evaluation of Chilled Udon (RC1-1)) Chilled udon (RC1-1) was obtained in the same manner as in Example 1-1, except that glutinous rice syrup (manufactured by Ohsawa Japan Co., Ltd.) was used instead of the enzyme-treated solution (LE1) obtained in Example 1 and diluted twice with tap water to prepare a sample solution (Table 2). This chilled udon (RC1-1) was evaluated by eating and photographed to show how it disintegrated. The results are shown in Table 3 and Figure 1 (f).

[0097] (Comparative Example 1-2: Preparation and Evaluation of Chilled Udon (RC1-2)) Chilled udon (RC1-2) was obtained in the same manner as in Example 1-1, except that the enzyme-treated solution (LC1) obtained in Comparative Example 1 was used instead of the enzyme-treated solution (LE1) obtained in Example 1 and diluted twice with tap water to prepare a sample solution (Table 2). This chilled udon (RC1-2) was evaluated by eating and photographed to show how it came apart. The results are shown in Table 3 and Figure 1 (g).

[0098] [Table 2]

[0099] [Table 3]

[0100] As shown in Table 3 and Figure 1, the chilled udon noodles (RE1-1) to (RE1-5) obtained in Examples 1-1 to 1-5 all loosened up properly without causing any stress when eaten or picked up with chopsticks, compared to the chilled udon noodles (RC1-1) and (RC1-2) of Comparative Examples 1-1 and 1-2, and it was found that stickiness was suppressed.

[0101] (Example 2-1: Preparation and evaluation of sushi rice (RE2-1)) 100 parts by mass of raw rice (unwashed rice; Koshihikari rice from Niigata Prefecture) was placed in an electric rice cooker (JKO-G manufactured by Tiger Corporation) containing 140 parts by mass of tap water, soaked at room temperature for 30 minutes, and then cooked in the white rice mode.

[0102] 100 parts by mass of cooked white rice was immediately transferred to a bowl, and 11 parts by mass of a mixed sushi vinegar mixture, which was a mixture of 10 parts by mass of sushi vinegar and 1 part by mass of the enzyme-treated liquid (LE1) obtained in Example 1, was poured over it, and the mixture was mixed with a rice paddle for 90 seconds while blowing air with a fan. 90 parts by mass of this mixture was filled into a rice ball mold and molded, then placed in a bag and flash-frozen at -40 ° C. for 2 hours, and then stored at -20 ° C. for 7 days. Next, by thawing at 10 ° C. for 24 hours, rice ball-shaped sushi rice (RE2-1) was obtained (Table 4).

[0103] After storing the sushi rice (RE2-1) at 10°C for 24 hours, 10 experts actually ate it and evaluated the disintegration according to the following criteria, and the average score was calculated.

[0104] (4 points) The rice grains only slightly stuck together and were easily separated in the mouth, so it was judged to be good. (3 points) Although the rice grains were slightly stuck together, they easily broke apart in the mouth, and only partial clumps of rice grains remained. It was determined that the product was suitable for distribution on the market. (2 points) The rice grains were stuck together, and when they broke apart in the mouth, many clumps of rice remained. It was determined that the product's market distribution would be limited in this state. (1 point) The rice grains were stuck together and did not easily break apart in the mouth, so it was determined that it would be difficult to distribute the product on the market in this state.

[0105] The results are shown in Table 5.

[0106] A portion of this sushi rice (RE2-1) was also taken and the load (N) at 60% compression was measured using a texture analyzer (EZ Test EZ-SX, manufactured by Shimadzu Corporation) under the following measurement conditions. (Measurement conditions) Compression jig Upper compression plate φ75mm Lower compression plate φ118mm Compression speed: 100 mm / min Compression ratio: 60%

[0107] The results are shown in Figure 2.

[0108] (Example 2-2: Preparation and evaluation of sushi rice (RE2-2)) Sushi rice (RE2-2) was obtained in the same manner as in Example 2-1, except that the enzyme-treated liquid (LE2) obtained in Example 2 was used instead of the enzyme-treated liquid (LE1) obtained in Example 1 (Table 4). This sushi rice (RE2-2) was evaluated by eating and the load at 60% compression was measured. The results are shown in Table 5 and Figure 2.

[0109] (Example 2-3: Preparation and evaluation of sushi rice (RE2-3)) Sushi rice (RE2-3) was obtained in the same manner as in Example 2-1, except that the enzyme-treated liquid (LE3) obtained in Example 3 was used instead of the enzyme-treated liquid (LE1) obtained in Example 1 (Table 4). This sushi rice (RE2-3) was evaluated by eating and the load at 60% compression was measured. The results are shown in Table 5 and Figure 2.

[0110] (Example 2-4: Preparation and evaluation of sushi rice (RE2-4)) Sushi rice (RE2-4) was obtained in the same manner as in Example 2-1, except that the enzyme-treated liquid (LE4) obtained in Example 4 was used instead of the enzyme-treated liquid (LE1) obtained in Example 1 (Table 4). This sushi rice (RE2-4) was evaluated by eating and the load at 60% compression was measured. The results are shown in Table 5 and Figure 2.

[0111] (Example 2-5: Preparation and evaluation of sushi rice (RE2-5)) Sushi rice (RE2-5) was obtained in the same manner as in Example 2-1, except that the enzyme-treated liquid (LE5) obtained in Example 5 was used instead of the enzyme-treated liquid (LE1) obtained in Example 1 (Table 4). This sushi rice (RE2-5) was evaluated by eating and the load at 60% compression was measured. The results are shown in Table 5 and Figure 2.

[0112] (Comparative Example 2-1: Preparation and Evaluation of Sushi Rice (RC2-1)) Sushi rice (RC2-1) was obtained in the same manner as in Example 2-1, except that the 11 parts by mass of the mixed sushi vinegar containing the enzyme treatment solution (LE1) used in Example 1 was replaced with 11 parts by mass of sushi vinegar (Table 4). This sushi rice (RC2-1) was evaluated by eating and the load at 60% compression was measured. The results are shown in Table 5 and Figure 2.

[0113] (Comparative Example 2-2: Preparation and Evaluation of Sushi Rice (RC2-2)) Sushi rice (RC2-2) was obtained in the same manner as in Example 2-1, except that glutinous rice syrup (manufactured by Ohsawa Japan Co., Ltd.) was used instead of the enzyme-treated liquid (LE1) obtained in Example 1 (Table 4). This sushi rice (RC2-2) was evaluated by eating and the load at 60% compression was measured. The results are shown in Table 5 and Figure 2.

[0114] (Comparative Example 2-3: Preparation and Evaluation of Sushi Rice (RC2-3)) Sushi rice (RC2-3) was obtained in the same manner as in Example 2-1, except that the enzyme-treated liquid (LC1) obtained in Comparative Example 1 was used instead of the enzyme-treated liquid (LE1) obtained in Example 1 (Table 4). This sushi rice (RC2-3) was evaluated by eating and the load at 60% compression was measured. The results are shown in Table 5 and Figure 2.

[0115] [Table 4]

[0116] [Table 5]

[0117] As shown in Table 5, the sushi rice (RE2-1) to (RE2-5) obtained in Examples 2-1 to 2-5 all had good disintegration in the mouth when eaten, and had excellent loosening properties, compared to the sushi rice (RC2-1) to (RC2-3) of Comparative Examples 2-1 to 2-3. Furthermore, as shown in Figure 2, the compression loads of the sushi rice (RE2-1) to (RE2-5) obtained in Examples 2-1 to 2-5 were generally lower than the loads of the sushi rice (RC2-1) to (RC2-3) of Comparative Examples 2-1 to 2-3. From the viewpoint of instrumental measurement, it can be seen that the sushi rice (RE2-1) to (RE2-5) obtained in Examples 2-1 to 2-5 had good disintegration properties, and the adhesiveness of the sushi rice was appropriately suppressed.

[0118] (Example 3-1: Preparation and evaluation of pilaf (RE3-1)) 100 parts by mass of raw rice (wash-free rice; Koshihikari rice from Niigata Prefecture), 15 parts by mass of finely chopped onion, 3 parts by mass of finely chopped bacon, 1 part by mass of granulated consommé, and 2.0 parts by mass of the enzyme treatment liquid (LE5) obtained in Example 5 were placed in an electric rice cooker (JKO-G, manufactured by Tiger Corporation) containing 135 parts by mass of tap water, and after soaking at room temperature for 30 minutes, the rice was cooked in the white rice mode. All of the cooked rice was transferred to a frying pan with heated olive oil (approximately 2 parts by mass based on the cooked rice) and fried for 2 minutes while mixing with a rice paddle. 90 parts by mass of the fried rice was packed into rice ball molds and formed. The product was cooled to a product temperature of 30°C, flash-frozen at -40°C for 1 hour, and then packaged in bags. After storing at -20°C for 7 days, the mixture was thawed at 8°C for 16 hours and then heated in a microwave oven (1200W) for 20 seconds to obtain pilaf (RE3-1).

[0119] This pilaf (RE3-1) was cooled to a product temperature of 30°C, and then 10 experts actually ate it, evaluated the dispersibility according to the following criteria, and calculated the average score.

[0120] (4 points) The rice grains only slightly stuck together and were easily separated in the mouth, so it was judged to be good. (3 points) Although the rice grains were slightly stuck together, they easily broke apart in the mouth, and only partial clumps of rice grains remained. It was determined that the product was suitable for distribution on the market. (2 points) The rice grains were stuck together, and when the rice was broken up in the mouth, many clumps of rice remained. It was determined that the product's market distribution would be limited in this state. (1 point) The rice grains were stuck together and did not easily break apart in the mouth, so it was determined that it would be difficult to distribute the product on the market in this state.

[0121] The results are shown in Table 6.

[0122] (Example 3-2: Preparation and evaluation of pilaf (RE3-2)) Cooked rice was cooked in the same manner as in Example 3-1, except that the enzyme treatment liquid (LE5) obtained in Example 5 was not added. Next, all of the cooked rice was transferred to a frying pan with heated olive oil (approximately 2 parts by mass based on the cooked rice), and 2.0 parts by mass of the enzyme treatment liquid (LE5) obtained in Example 5 was poured over and fried, resulting in a pilaf (RE3-2) in the same manner as in Example 3-1. This pilaf (RE3-2) was evaluated by eating in the same manner as in Example 3-1. The results are shown in Table 6.

[0123] (Comparative Example 3-1: Preparation and Evaluation of Pilaf (RC3-1)) Cooked rice was cooked in the same manner as in Example 3-1, except that the enzyme-treated liquid (LE5) obtained in Example 5 was not added. Next, pilaf (RC3-1) was obtained in the same manner as in Example 3-1, except that this cooked rice was used. This pilaf (RC3-1) was evaluated by eating in the same manner as in Example 3-1. The results are shown in Table 6.

[0124] [Table 6]

[0125] As shown in Table 6, the pilafs (RE3-1) and (RE3-2) obtained in Examples 3-1 and 3-2 both had higher evaluation scores and were excellent in terms of breakability compared to the pilaf (RC3-1) of Comparative Example 1. Furthermore, as is clear from a comparison of the evaluation results of the pilaf (RE3-1) of Example 3-1 with the evaluation results of the pilaf (RE3-2) of Example 3-2, it can be seen that a pilaf that ultimately breaks apart easily was obtained, regardless of whether the enzyme-treated liquid (LE5) was used during rice cooking (Example 3-1) or during stir-frying after cooking (Example 3-2).

[0126] (Example 4-1: Preparation and evaluation of non-fried noodles (instant noodles) (RE4-1)) First, untreated steamed noodles were prepared as follows using the ingredients and their blending amounts shown in Table 7.

[0127] 90 parts by mass of medium-strength wheat flour, 10 parts by mass of modified starch, and 1 part by mass of wheat protein were placed in a mixer and premixed. Next, kneading water (containing 40 parts by mass of tap water, 1 part by mass of salt, 0.05 parts by mass of alkaline mineral water, and 0.05 parts by mass of gardenia pigment) was added and mixed. The mixture was then rolled to a thickness of 1.2 mm using a noodle machine and cut into 1.5 mm widths using a No. 20 square blade. After cutting into noodle strands, 85 parts by mass of these noodle strands were heated in a steamer and steamed to a yield of 105%, producing untreated steamed noodles.

[0128] [Table 7]

[0129] Separately, a soaking liquid was prepared by mixing 5 parts by mass of the enzyme-treated liquid (LE5) obtained in Example 5 with 95 parts by mass of tap water, and untreated steamed noodles were soaked in this for 10 seconds. The liquid was drained off and the noodles were placed in a vertical cup mold, after which they were dried with hot air in a convection oven until the dried weight of the noodles themselves was 65 parts by mass, yielding (treated) non-fried noodles (RE4-1) (Table 8).

[0130] This non-fried noodle (RE4-1) was poured over with boiling water at 95°C, covered, and left to stand for 5 minutes. The rehydrated non-fried noodles were then eaten by 10 experts, who evaluated their loosening ability according to the following criteria, and the average score was calculated.

[0131] (4 points) The noodles were loosened individually and there was very little sticking between them. (3 points) There was only a slight amount of sticking between the noodles, so it was judged that the noodles could be eaten without any stress and were suitable for distribution on the market. (2 points) There was a lot of sticking of noodles together, and it was determined that if this continued, the product would have limited market distribution. (1 point) There was a lot of sticking of noodles together, and it was determined that it would be difficult to distribute the product on the market in this state.

[0132] The results are shown in Table 9.

[0133] (Example 4-2: Preparation and evaluation of non-fried noodles (instant noodles) (RE4-2)) Untreated steamed noodles were prepared in the same manner as in Example 4-1. Meanwhile, instead of the soaking liquid prepared in Example 4-1, a soaking liquid was prepared by mixing 10 parts by mass of the enzyme-treated liquid (LE5) obtained in Example 5 with 90 parts by mass of tap water, and the untreated steamed noodles were soaked in this soaking liquid. Treated non-fried noodles (RE4-2) were obtained in the same manner as in Example 4-1, except for this (Table 8). These non-fried noodles (RE4-2) were then evaluated by eating in the same manner as in Example 4-1. The results are shown in Table 9.

[0134] (Example 4-3: Preparation and evaluation of non-fried noodles (instant noodles) (RE4-3)) Untreated steamed noodles were prepared in the same manner as in Example 4-1. Meanwhile, instead of the soaking liquid prepared in Example 4-1, a soaking liquid was prepared by mixing 20 parts by mass of the enzyme-treated liquid (LE5) obtained in Example 5 with 80 parts by mass of tap water, and the untreated steamed noodles were soaked in this soaking liquid. Except for this, (treated) non-fried noodles (RE4-3) were obtained in the same manner as in Example 4-1 (Table 8). Next, this non-fried noodle (RE4-3) was evaluated by eating in the same manner as in Example 4-1. The results are shown in Table 9.

[0135] (Comparative Example 4-1: Preparation and Evaluation of Non-fried Noodles (Instant Noodles) (RC4-1)) Untreated steamed noodles were prepared in the same manner as in Example 4-1. Meanwhile, (treated) non-fried noodles (RC4-1) were obtained in the same manner as in Example 4-1, except that the untreated steamed noodles were immersed in a soaking liquid containing only tap water instead of the soaking liquid prepared in Example 4-1 (Table 8). These non-fried noodles (RC4-1) were then evaluated by eating in the same manner as in Example 4-1. The results are shown in Table 9.

[0136] (Comparative Example 4-2: Preparation and Evaluation of Non-fried Noodles (Instant Noodles) (RC4-2)) Untreated steamed noodles were prepared in the same manner as in Example 4-1. Meanwhile, instead of the soaking liquid prepared in Example 4-1, a soaking liquid was prepared by mixing 10 parts by mass of the enzyme-treated liquid (LC1) obtained in Comparative Example 1 with 90 parts by mass of tap water, and the untreated steamed noodles were soaked in this soaking liquid. Treated non-fried noodles (RC4-2) were obtained in the same manner as in Example 4-1, except for this (Table 8). These non-fried noodles (RC4-2) were then evaluated by eating in the same manner as in Example 4-1. The results are shown in Table 9.

[0137] [Table 8]

[0138] [Table 9]

[0139] As shown in Table 9, the non-fried noodles (RE4-1), (RE4-2), and (RE4-3) obtained in Examples 4-1 to 4-3 all had higher evaluation scores and excellent disintegration properties than the non-fried noodles (RC4-1) and (RC4-2) of Comparative Examples 1 and 2. Furthermore, for the non-fried noodles (RE4-1), (RE4-2), and (RE4-3) obtained in Examples 4-1 to 4-3, it can be seen that the higher the concentration of enzyme-treatment liquid LE5 in the soaking liquid used, the higher the evaluation score for disintegration property and the less the noodles stuck together.

[0140] (Example 5-1: Preparation and evaluation of Shiratama dango (RE5-1)) First, untreated shiratama dumplings were prepared using the ingredients and amounts shown in Table 10 as follows.

[0141] 100 parts by mass of shiratama flour and 100 parts by mass of water were placed in a container, kneaded by hand, and divided into 10 parts by mass, which were then individually rolled into balls by hand to obtain dough. The balls were placed in boiling water and boiled until they floated, then cooled under running water and drained to obtain untreated shiratama dumplings.

[0142] [Table 10]

[0143] On the other hand, 5 parts by mass of the enzyme-treated liquid (LE1) obtained in Example 1 was diluted twice with tap water to prepare a sample liquid, which was then mixed with 5 untreated shiratama dango (50 parts by mass), placed in a plastic container with a lid using chopsticks, and stored at 10°C for 48 hours to obtain (treated) shiratama dango (RE5-1) (Table 11).

[0144] Next, the state of adhesion of the shiratama dango (RE5-1) when it was picked up with chopsticks from the plastic container was photographed. The results are shown in Figure 3(a).

[0145] (Example 5-2: Preparation and evaluation of Shiratama dango (RE5-2)) The enzyme-treated solution (LE2) obtained in Example 2 was used instead of the enzyme-treated solution (LE1) obtained in Example 1, and a sample solution was prepared by diluting this with tap water to twice its volume. The same procedure as in Example 5-1 was repeated to obtain (treated) shiratama dango (RE5-2) (Table 11). Next, the state of adhesion of the shiratama dango (RE5-2) when picked up with chopsticks was photographed in the same manner as in Example 5-1. The results are shown in Figure 3(b).

[0146] (Example 5-3: Preparation and evaluation of Shiratama dango (RE5-3)) The enzyme-treated solution (LE3) obtained in Example 3 was used instead of the enzyme-treated solution (LE1) obtained in Example 1, and a sample solution was prepared by diluting this with tap water to twice its volume. The same procedure as in Example 5-1 was repeated to obtain (treated) shiratama dango (RE5-3) (Table 11). Next, the state of adhesion of the shiratama dango (RE5-3) when picked up with chopsticks was photographed in the same manner as in Example 5-1. The results are shown in Figure 3(c).

[0147] (Example 5-4: Preparation and evaluation of Shiratama dango (RE5-4)) The enzyme-treated solution (LE4) obtained in Example 4 was used instead of the enzyme-treated solution (LE1) obtained in Example 1, and a sample solution was prepared by diluting this with tap water to twice its volume. The same procedure as in Example 5-1 was repeated to obtain (treated) shiratama dango (RE5-4) (Table 11). Next, the state of adhesion of the shiratama dango (RE5-4) when picked up with chopsticks was photographed in the same manner as in Example 5-1. The results are shown in Figure 3(d).

[0148] (Example 5-5: Preparation and evaluation of Shiratama dango (RE5-5)) The enzyme-treated solution (LE5) obtained in Example 5 was used instead of the enzyme-treated solution (LE1) obtained in Example 1, and the enzyme-treated solution (LE5) obtained in Example 5 was diluted twice with tap water to prepare a sample solution. The same procedure as in Example 5-1 was repeated to obtain (treated) shiratama dango (RE5-5) (Table 11). Next, the state of adhesion of the shiratama dango (RE5-5) when picked up with chopsticks was photographed in the same manner as in Example 5-1. The results are shown in Figure 3(e).

[0149] (Comparative Example 5-1: Preparation and Evaluation of Shiratama Dango (RC5-1)) A (treated) shiratama dango (RC5-1) was obtained in the same manner as in Example 5-1, except that a sample solution consisting of tap water alone was used instead of the sample solution containing the enzyme-treated solution (LE1) obtained in Example 1 (Table 11). Next, in the same manner as in Example 5-1, the shiratama dango (RC5-1) was picked up with chopsticks and photographed to show the state of adhesion of the shiratama dango (RC5-1). The results are shown in Figure 3(f).

[0150] (Comparative Example 5-2: Preparation and evaluation of Shiratama dango (RC5-2)) A (treated) shiratama dango (RC5-2) was obtained in the same manner as in Example 5-1, except that glutinous rice syrup (manufactured by Ohsawa Japan Co., Ltd.) was used instead of the enzyme-treated solution (LE1) obtained in Example 1 and diluted twice with tap water to prepare a sample solution (Table 11). Next, in the same manner as in Example 5-1, the shiratama dango (RC5-2) was picked up with chopsticks and photographed to show the state of adhesion of the shiratama dango (RC5-2). The results are shown in Figure 3(g).

[0151] (Comparative Example 5-3: Preparation and evaluation of Shiratama dango (RC5-3)) A (treated) shiratama dango (RC5-3) was obtained in the same manner as in Example 5-1, except that the enzyme-treated solution (LC1) obtained in Comparative Example 1 was used instead of the enzyme-treated solution (LE1) obtained in Example 1 and diluted twice with tap water to prepare a sample solution (Table 11). Next, in the same manner as in Example 5-1, the shiratama dango (RC5-3) was picked up with chopsticks and photographed to show the state of adhesion of the shiratama dango (RC5-3). The results are shown in Figure 3(h).

[0152] [Table 11]

[0153] As shown in Figure 3, the shiratama dango (RE5-1) to (RE5-5) obtained in Examples 5-1 to 5-5 all had little sticking together, and one or several shiratama dango could be picked up with chopsticks. In contrast, the shiratama dango (RC5-1) to (RC5-3) obtained in Comparative Examples 5-1 to 5-3 showed that even when trying to pick up a single shiratama dango with chopsticks, many of the dango stuck together and formed a single mass. [Industrial Applicability]

[0154] The present invention is useful, for example, in the food industry; restaurants and bento shops; and retail stores such as convenience stores, supermarkets, and department stores.

Claims

1. An adhesion inhibitor for food containing an enzyme-treated product of pregelatinized grain, wherein the enzyme-treated product is liquid and the surface tension of a 2% (w / w) aqueous solution of the enzyme-treated product is 20% or more lower than the surface tension of distilled water.

2. The food adhesion inhibitor according to claim 1, wherein the enzyme-treated product is an amylase-treated product.

3. The food adhesion inhibitor according to claim 1, wherein the enzyme-treated product further comprises a product treated with at least one enzyme selected from the group consisting of protease, pectinase, cellulase, hemicellulase, β-glucanase, and pullulanase.

4. The food adhesion inhibitor according to claim 1, wherein the pregelatinized grain is at least one grain selected from the group consisting of pregelatinized non-glutinous rice, pregelatinized glutinous rice, and pregelatinized oats.

5. The food adhesion inhibitor according to claim 1, wherein the enzyme-treated product contains molecules having a molecular weight of 3,000 or less in a proportion of 50% or more.

6. 1. A method for inhibiting food fouling, comprising: The method includes a step of applying the food adhesion inhibitor according to any one of claims 1 to 5 to a food material, The method wherein the food product is a starch-based food product.

7. 7. The method of claim 6, wherein the starch-based food product is a noodle product.

8. 7. The method of claim 6, wherein the starch-based food product is a rice-derived product.

9. A method for producing a food product, comprising: The method includes a step of applying the food adhesion inhibitor according to any one of claims 1 to 5 to a food material, The method wherein the food product is a starch-based food product.

10. 10. The method of claim 9, wherein the starch-based food product is a noodle product.

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