Texture improving agent

Abstract

To provide a batter dough-heated food having a high protein content, good meltability and resilient palate feeling.SOLUTION: The batter dough composition is obtained by formulating a 5-membered ring-containing triterpene together with a protein material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a texture improver for high-protein batter-based cooked foods. [Background technology]

[0002] Due to growing health consciousness, there is a demand for high-protein foods such as crepes and pancakes that are made with batter.

[0003] It is known that protein ingredients are blended with the aim of producing high-protein bakery products (Patent Document 1).

[0004] Meanwhile, maslinic acid, a pentacyclic triterpene, is known to have various physiological functions, such as muscle-strengthening (Non-Patent Document 1), anti-obesity (Non-Patent Document 2), and lipid metabolism-improving (Non-Patent Document 3). Attempts have been made to use maslinic acid, which possesses such physiological functions, in foods. Patent Document 2 discloses a food ingredient containing carbohydrates and at least one triterpene selected from the group consisting of corosolic acid, maslinic acid, and tormentic acid, as well as a food containing such a food ingredient, and describes a reduction in the glycemic index. Patent Document 3 discloses a skin-whitening food or beverage or oral skin-whitening agent containing, as an active ingredient, a compound selected from the group consisting of pentacyclic triterpenes, physiologically acceptable salts thereof, or derivatives thereof, and describes the inhibition of melanin production. Patent Document 4 discloses a texture improver for deep-fried food coatings containing a pentacyclic triterpene, and describes the production of deep-fried food with a crispy, crunchy coating. Patent Document 5 discloses a meat quality improver containing a pentacyclic triterpene, and states that it can produce a tender and juicy processed meat food. Although there are known inventions that expect to exert the physiological functions of maslinic acid in the body and inventions that expect to improve the texture of specific foods, it has not been known until now that a pentacyclic triterpene can improve the texture of heated batter foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2007-520205 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-121949 [Patent Document 3] Re-table No. 2002-043736 [Patent Document 4] Japanese Patent Publication No. 2022-136546 [Patent Document 5] Japanese Patent Publication No. 2022-136547 [Non-patent literature]

[0006] [Non-Patent Document 1] Nagai, Narumi et al., J Clin Biochem Nutr. 2019. 64.3: 224-230 [Non-patent document 2] Liou CJ et al., FASEB J. 2019.Nov;33(11):11791-11803 [Non-patent document 3] Perez-Jimenez A et al., Phytomedicine. 2016. Nov 15;23(12):1301-1311 Summary of the Invention [Problem to be solved by the invention]

[0007] By blending a protein material into a batter composition, a high-protein batter dough heated food product can be obtained, but such a batter dough heated food product has poor melt-in-the-mouth texture, making it difficult to impart a chewy texture to it.

[0008] An object of the present invention is to provide a cooked batter food product which is high in protein, melts easily in the mouth, and has a chewy texture. [Means for solving the problem]

[0009] The present inventors have discovered that the texture of heated batter foods containing protein ingredients can be improved by incorporating a pentacyclic triterpene into a batter dough composition together with a protein ingredient, and have thus completed the present invention.

[0010] That is, the present invention includes the following aspects. [1] A texture improver for heated batter foods containing protein materials, containing a pentacyclic triterpene. [2] A batter composition comprising the texture improver according to [1], a starch raw material, and a protein material. [3] A batter composition according to [2], containing a texture improver in an amount such that the pentacyclic triterpene is 0.4 parts by mass or more per 100 parts by mass of protein derived from the protein material. [4] A batter dough composition according to [2] or [3], containing a protein material in an amount such that the mass of protein derived from the protein material is 1 to 40 mass% of the total mass of the starch raw material and the protein material. [5] A method for producing a batter dough cooked food product, comprising the steps of: mixing the batter dough composition according to any one of [2] to [4] with an aqueous liquid ingredient to obtain batter dough; and heating the batter dough. [Effects of the Invention]

[0011] According to the present invention, it is possible to produce a cooked batter food product that is high in protein, melts easily in the mouth, and has a chewy texture. [Brief explanation of the drawings]

[0012] [Figure 1] 1 shows an HPLC analysis chart of the pentacyclic triterpene powder obtained in Production Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0013] The present invention relates to a texture improver for heated batter foods containing a protein material, which contains a pentacyclic triterpene.

[0014] <Pentacyclic triterpene> Triterpenes are compounds with a basic skeleton of 30 carbon atoms, with pentacyclic triterpenes being a prime example. Pentacyclic triterpenes are pentacyclic compounds consisting of six isoprene units. While the basic carbon number is 30, some have a larger or smaller number of carbon atoms due to rearrangement, oxidation, elimination, or alkylation during biosynthesis. Pentacyclic triterpenes are generally classified by their skeleton. Examples include oleanane triterpenes, ursane triterpenes, lupane triterpenes, hopane triterpenes, selatan triterpenes, friedelane triterpenes, taraxerane triterpenes, taraxastane triterpenes, multiflorane triterpenes, and germanican triterpenes.

[0015] Oleanane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 1 as a basic skeleton, and maslinic acid (formula 2), oleanolic acid (formula 3), glycyrrhetinic acid (formula 4), etc. are classified into this group. [ka] (Formula 1) Oleanane triterpenes [ka] (Formula 2) Maslinic acid [ka] (Formula 3) Oleanolic acid [ka] (Formula 4) Glycyrrhetinic acid

[0016] Ursane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 5 as a basic skeleton, and corosolic acid (formula 6), ursolic acid (formula 7), etc. are classified into this group. [ka] (Formula 5) Ursane triterpenes [ka] (Formula 6) Corosolic acid [ka] (Formula 7) Ursolic acid

[0017] Lupane-type triterpenes are pentacyclic triterpenes having a structure represented by the following formula 8 as a basic skeleton, and betulinic acid (formula 9), alfitolic acid (formula 10), etc. are classified into this group. [ka] (Formula 8) Lupane triterpenes [ka] (Formula 9) Betulinic acid [ka] (Formula 10) Alphitolic acid

[0018] Hopane-type triterpenes are pentacyclic triterpenes having a structure represented by the following formula 11 as a basic skeleton, and leucotic acid (formula 12) and the like are classified into this group. [ka] (Formula 11) Hopane triterpenes [ka] (Formula 12) Leucotylic acid

[0019] In the texture modifier of the present invention, the pentacyclic triterpene is preferably any one or more selected from the group consisting of oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, and hopane-type triterpenes, more preferably any one or more selected from the group consisting of oleanane-type triterpenes and ursane-type triterpenes, and even more preferably one or more selected from the group consisting of maslinic acid, oleanolic acid, and ursolic acid. When a carboxyl group is present in the molecule, it is generally referred to as a pentacyclic triterpene acid, and in this specification, pentacyclic triterpene acids are included in pentacyclic triterpenes.

[0020] Pentacyclic triterpenes are biosynthesized by various plants and are ubiquitously or locally present in the fruits, petals, cotyledons, stems, roots, etc. of the plants. For example, maslinic acid, which is classified as a group of oleanane-type triterpenes, is found in olive fruits and leaves, jujube, almonds, banaba leaves, sage, apples, cranberries, quince, etc. Oleanolic acid, which is classified as a group of oleanane-type triterpenes, is found in olive fruits and leaves, grapes, beets, jujube, almonds, banaba leaves, sage, hawthorn, raspberries, quince, rosemary leaves, guava, perilla leaves, blueberries, prunes, loquats, pomegranates, lemon balm, basil, rosehips, persimmons, Swertia japonica, etc. Ursolic acid, which is classified as a group of ursane-type triterpenes, is found in apples, basil, bilberries, cranberries, elderflowers, peppermint, rosemary, lavender, oregano, thyme, hawthorn, prunes, etc.

[0021] Pentacyclic triterpenes contain functional groups such as hydroxyl, carboxyl, aldehyde, and ketone groups, and these functional groups exist in plants as modified or intramolecularly crosslinked compounds. For example, glycyrrhizin, found in licorice and used as a sweetener, is a glycoside formed by ether-linking two glucuronic acids via the 3β-hydroxyl group of glycyrrhetinic acid, a type of oleanane triterpene. Compounds modifying these functional groups are generally eliminated during extraction, fractionation, and purification, and the pentacyclic triterpenes obtained through these processes are generally in the free form.

[0022] Pentacyclic triterpenes can be obtained by extraction, fractionation, and purification from plants containing them using known methods, or by chemical synthesis. Commercially available products can also be suitably used. They can also be used in the form of pharmacologically acceptable salts and / or derivatives. Pentacyclic triterpenes can be a single component or a mixture (combination) of two or more components.

[0023] Pentacyclic triterpenes may be used in the form of plant extracts containing them.Oleanane triterpenes have a relatively high content, have been eaten for a long time, and can be reused after oil extraction, so they are preferably used in the form of olive fruit extracts or almond kernel extracts.Ursane triterpenes can be reused after juice extraction or food processing, so they are preferably used in the form of apple peel extracts.

[0024] The olive fruit extract contains maslinic acid and oleanolic acid as the major triterpenes. For example, maslinic acid can be extracted and purified from dried, semi-dried, or undried olives containing moisture, or olive oil pomace generated during the oil extraction process. Furthermore, defatted dried olives, obtained by removing the oil content with a fat-soluble organic solvent such as n-hexane, can also be used as the starting material. There are no particular limitations on the olive variety used, and olives can be used regardless of their origin (domestic or foreign), cultivation, or extraction. Specifically, oleanane-type triterpenes are extracted from these raw materials using lower alcohols (e.g., ethanol, methanol, n-propanol, isopropanol, n-butanol, etc.) capable of extracting maslinic acid or hydrous lower alcohols. If necessary, saponification and neutralization can be performed, followed by fractionation and purification using adsorbents such as octadecyl silica (ODS), silica gel, or synthetic adsorbents to obtain a triterpene mixture containing maslinic acid and / or oleanolic acid as the main components. The triterpenes extracted from olive fruit in this way generally contain maslinic acid and oleanolic acid in a ratio of 4:1, but depending on the growing conditions and region of the olive fruit, or the oil extraction conditions, the ratio can be 1:1 to 7:1.

[0025] In the case of the almond kernel extract, the starting material can be almonds themselves, almond oil press cake, by-products discharged during the production of processed foods such as snacks, or by-products such as the shells and husks discharged during almond threshing, and the pentacyclic triterpenes can be extracted with a lower alcohol or a hydrous lower alcohol, followed by saponification and neutralization if necessary, and fractionation and purification using an adsorbent such as octadecyl silica (ODS), silica gel, or a synthetic adsorbent to obtain a triterpene mixture containing maslinic acid and / or oleanolic acid as the main components. Note that almond shells are generally used as fuel material, and the husks as compost, etc.

[0026] In the case of the apple peel extract, a mixture of pentacyclic triterpenes containing ursolic acid as the main component can be obtained by extracting pentacyclic triterpenes using lower alcohols or hydrous lower alcohols as starting materials, such as apple juice pomace or by-products such as apple peels peeled at food factories, optionally subjecting the extract to saponification or neutralization, and fractionating and purifying the extract using octadecyl silica (ODS), silica gel, synthetic adsorbents, or the like as an adsorbent.

[0027] When plants other than olive fruit, almond, and apple peel are used as starting materials, pentacyclic triterpenes can be obtained by a method suitable for the plant used as the starting material. Furthermore, the types and composition ratios of the components of the obtained pentacyclic triterpenes depend on the plant used as the starting material.

[0028] The purified fractions of oleanane-type triterpenes such as maslinic acid and oleanolic acid are concentrated and dried to a solid, and are in the form of a white to brownish-red powder, the brown color of which increases depending on the content of impurities. All of these are soluble in aqueous alcohol.

[0029] Physiologically acceptable salts of pentacyclic triterpenes include, for example, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, hydrobromic acid, hydroiodic acid, nitric acid, pyrosulfuric acid, and metaphosphoric acid; salts with organic acids such as citric acid, benzoic acid, acetic acid, propionic acid, fumaric acid, maleic acid, and sulfonic acid; and alkali metal salts such as sodium salts and potassium salts.

[0030] <Texture improver for protein-containing batter and heated foods> The texture modifier of the present invention contains a pentacyclic triterpene. The texture modifier may consist of a pentacyclic triterpene or may contain other ingredients. The texture modifier of the present invention may be a mixture with an inclusion compound, a carrier, fats and oils, an emulsifier, an excipient, etc., to improve workability when preparing a batter composition or batter dough. For example, the texture modifier can be used as an inclusion composition in which the texture modifier is included in an inclusion compound such as cyclodextrin or highly branched cyclic dextrin; a support composition in which the texture modifier is supported on an edible carrier such as grain flour or starch; an oil and fat solution composition dissolved or dispersed in edible fats and oils; a W / O or O / W emulsion composition of fats and oils, water, and an emulsifier; or an excipient composition with an excipient such as purified water, alcohol, glycerin, dextrin, lactose, mannitol, starch, starch syrup, or honey. The content of the pentacyclic triterpene in the texture modifier is not particularly limited and can be adjusted as appropriate so that the effects of the present invention are obtained when a heated batter dough food product is produced. For example, the content may be 1% by mass or more of the total amount of the texture modifier, preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 20% by mass or more, and even more preferably 30% by mass or more.

[0031] The texture improver of the present invention is for use in heated batter foods containing a protein material. Generally, heated batter foods are obtained by heating a batter prepared by mixing a starchy material such as wheat flour with optional auxiliary materials such as sugars, fats and oils, and baking powder with an aqueous liquid material such as water. Known examples of such heated batter foods include hotcakes, pancakes, and crepes. The heated batter foods of the present invention contain a protein material. The protein material is obtained by separating and purifying vegetable or animal food materials and may consist of protein or may contain other components. The protein material preferably contains 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more of protein. The protein material used in the present invention can be any food-grade protein material, regardless of whether it is vegetable or animal-based. Suitable protein materials include soy protein, wheat protein, egg protein, and dairy proteins such as skim milk powder.

[0032] <Batter composition> The present invention also relates to a batter composition comprising the texture improver of the present invention, a starchy ingredient, and a proteinaceous ingredient. In the present invention, the "batter composition" refers to a composition that becomes batter when an aqueous liquid ingredient is mixed therewith.

[0033] The starch raw material is made up of cereal flours and / or starches. "Cereal flours" refers to flours derived from cereals such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, and amaranth, as well as tuber or root flours derived from staple crops such as potato, taro, cassava, sweet potato, and yam, and is preferably made up of wheat flour as the main component, optionally containing cereal flours other than wheat flour, tuber flour, or root flour. "Starches" refers to starches separated and refined from grains, tubers, tuberous roots, trunks, etc., and their waxy or high-amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., as well as their waxy and high-amylose starches), as well as modified starches obtained by subjecting the above starches to gelatinization, etherification, esterification, acetylation, cross-linking, oxidation, heat treatment, enzyme treatment, etc., or combinations thereof. The starchy raw material may consist of cereal flours, starches, or a mixture of cereal flours and starches, and can be selected appropriately depending on the type of batter-based heated food product to be produced or the desired function, such as texture improvement or durability over time, and the blending ratio can be adjusted appropriately.

[0034] In the present invention, a protein material is blended in place of a portion of the starch raw material in a conventional batter composition, thereby increasing the amount of protein in the batter composition. The content of the protein material is preferably in the range of 1 to 40% by mass, more preferably 5 to 30% by mass, of the total mass of the starch raw material and the protein material.

[0035] The content of the texture improver in the batter dough composition is not particularly limited, but is preferably an amount such that the pentacyclic triterpene is 0.05 parts by mass or more, more preferably 0.1 parts by mass or more, even more preferably 0.4 parts by mass or more, and even more preferably 1 part by mass or more per 100 parts by mass of the protein derived from the protein material. The upper limit of the content of the texture improver in the batter dough composition is not particularly limited from the viewpoint of improving texture, but from the viewpoint of cost-effectiveness in terms of the amount of raw material used, is preferably an amount such that the pentacyclic triterpene is 25 parts by mass or less, more preferably 20 parts by mass or less, even more preferably 15 parts by mass or less, and even more preferably 10 parts by mass or less per 100 parts by mass of the protein derived from the protein material.

[0036] The batter composition of the present invention may contain optional ingredients commonly used in conventional batter cooking foods, such as chemical leavening agents, sugars, and fat and oil ingredients. Examples of chemical leavening agents include composite leavening agents such as baking powder and ispata, and simple leavening agents such as baking soda and ammonium bicarbonate. A composite leavening agent is a substance based on a simple leavening agent, containing an auxiliary agent such as sodium bitartrate, calcium dihydrogen phosphate, fumaric acid, alum, or ammonium chloride, and a blocking agent such as starch. When a simple leavening agent is used, an appropriate amount of auxiliary agent is added according to the amount used. Examples of sugars include glucose, fructose, lactose, sugar, and isomaltose. Examples of simple leavening agents include shortening, lard, margarine, butter, and liquid oil.

[0037] The batter composition of the present invention may be a premix. Generally, a premix is ​​a mixture of a starchy raw material with powdered raw materials such as chemical leavening agents, seasonings, flavorings, and colorings, and optionally oils and fats, depending on the intended use. In addition to the texture improver, starch raw material, and protein material, the premix of the present invention can contain auxiliary ingredients typically used in the production of heated batter dough foods, such as sugars such as glucose, fructose, lactose, sugar, and isomaltose; oils and fats such as shortening, lard, margarine, butter, palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and linseed oil; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin, and saponin; leavening agents such as baking powder and baking soda; thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, and gum arabic; cellulose derivatives such as methylcellulose; inorganic salts such as salt; preservatives; flavorings; spices; vitamins; and fortifiers such as calcium.

[0038] <Method of manufacturing heated batter food> The present invention also relates to a method for producing a heated batter food product, which comprises the steps of mixing the batter composition of the present invention with an aqueous liquid ingredient to obtain batter, and heating the batter.

[0039] As the aqueous liquid raw material in the step of obtaining batter dough, any liquid raw material generally used in the manufacture of batter dough can be used without particular limitation, such as water, milk, eggs, etc., and one of these can be used alone or two or more can be used in combination. The means for mixing the batter dough composition and the aqueous liquid raw material is not particularly limited, and a commonly used mixer or the like can be used.

[0040] The batter is heated according to the general heating method for batter-heated foods. For example, crepes can be made by placing the batter on a hot plate at 170-190°C and baking for 30-60 seconds. Pancakes can be made by placing the batter on a hot plate at 170-190°C and baking on both sides. [Example]

[0041] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0042] <Production Example 1: Production of Pentacyclic Triterpene Powder> (1) Olive oil was extracted from olive fruits by cold pressing, and olive fruit oil pomace was obtained. (2) 250 parts by mass of 90% aqueous ethanol (v / v) was added to 100 parts by mass of olive fruit oil press cake, and the mixture was heated at 70°C for 2 hours with stirring. The liquid portion obtained by solid-liquid separation was distilled under reduced pressure using an evaporator to obtain a concentrated liquid. (3) The concentrated solution was dispersed in water and subjected to column chromatography using the synthetic adsorption resin Amberlite XAD4 (Organo Corporation) as the carrier. Triterpene-rich fractions were isolated by stepwise elution in 10% increments from 50% aqueous ethanol to 100% ethanol. (4) The triterpene-rich fraction was distilled under reduced pressure to prepare an oily olive fruit-derived triterpene-containing liquid. (5) 100 parts by mass of this triterpene-containing liquid was added with 100 parts by mass of 20% aqueous ethanol, mixed thoroughly to dissolve, and left to stand overnight at 4°C to precipitate. The precipitate was collected by filtration, washed, dried under reduced pressure, and then powdered using a pin mill to obtain a pentacyclic triterpene powder. (6) 1 g of the pentacyclic triterpene powder was dissolved in methanol and subjected to HPLC analysis. Figure 1 shows the HPLC chart. Peak A is maslinic acid, and peak B is oleanolic acid. Peaks were identified by comparison of retention times with those of a standard sample and by LC / MS analysis, and quantitative values ​​were calculated based on the peak area of ​​the standard sample. The results indicated that the pentacyclic triterpene powder contained 50% by mass of maslinic acid and 30% by mass of oleanolic acid (both oleanane-type triterpenes derived from olive fruit).

[0043] <Production Example 2: Production of pancakes> (1) According to the formulation in Table 1, 71.7 parts by mass of wheat flour (soft wheat flour, manufactured by Nippon Co., Ltd., "Diamond," protein content 9.1% by mass), 20 parts by mass of sugar (granulated sugar, manufactured by Taiheiyo Sugar Co., Ltd., "TTGA Special Granulated Sugar"), 2 parts by mass of glucose (manufactured by Sanei Sugar Chemical Co., Ltd., "Hi-Mesh"), 0.3 parts by mass of salt (manufactured by Naruto Salt Co., Ltd., "Special Grade Salt Uzu Salt"), 2 parts by mass of fats and oils (shortening, manufactured by Taiyo Yushi Co., Ltd., "Silver VS"), 1.3 parts by mass of baking soda (manufactured by AGC Corporation, "Sodium Bicarbonate"), 2.6 parts by mass of acidic agent (manufactured by Omiya Shokuhin Co., Ltd., "Sodium Acid Pyrophosphate SAP-T"), 0.1 parts by mass of thickener (manufactured by Sumitomo Pharma Food & Chemical Co., Ltd., "Echo Gum") were mixed in a mixer to prepare a mixed flour. 25 parts by mass of whole eggs were mixed with 100 parts by mass of the mixed flour, and 70 parts by mass of water were added and mixed until homogeneous, to obtain a pancake batter. (2) The mixture was left standing at room temperature for 10 minutes. (3) Immediately after, 60g of dough was placed on an iron plate heated to 170℃, baked for 3 minutes, then flipped over and baked for 2 minutes.

[0044] [Table 1]

[0045] <Evaluation Example 1: Sensory evaluation of pancakes> Hot cakes were produced according to Production Example 2, allowed to cool, and then refrigerated (5°C) for 48 hours, after which a sensory evaluation was carried out by 10 experienced panelists according to the evaluation criteria in Table 2.

[0046] [Table 2]

[0047] <Test Example 1: Effect of combined use of pentacyclic triterpenes and protein materials> Pancakes were produced according to Production Example 2, except that a mixed flour was prepared by mixing wheat flour, soy protein (Fuji Pro E, manufactured by Fuji Oil Co., Ltd., protein content 86.5% by mass), wheat protein (Vital Wheat Gluten, manufactured by Manildra, protein content 72% by mass), and the pentacyclic triterpene powder produced in Production Example 1 in the amounts shown in Table 3, and evaluation was performed according to Evaluation Example 1.

[0048] Compared to Reference Example 1 (Production Example 2), Comparative Examples 1 and 2, in which vegetable protein was used alone, had an inferior texture, but Examples 1 and 2, in which vegetable protein and pentacyclic triterpene powder were used in combination, had a significantly improved texture. Despite containing vegetable protein, Examples 1 and 2 had a better texture than Comparative Example 3, in which the same amount of pentacyclic triterpene powder was used alone.

[0049] [Table 3]

[0050] <Test Example 2: Examination of the amount of pentacyclic triterpenes> Pancakes were produced according to Production Example 2, except that a mixed flour was prepared by mixing wheat flour, wheat protein ("Vital Wheat Gluten" manufactured by Manildra) and the pentacyclic triterpene powder produced in Production Example 1 in the amounts shown in Table 4, and evaluated according to Evaluation Example 1.

[0051] Compared to Reference Example 1 (Manufacturing Example 2), Comparative Example 2, in which vegetable protein was used alone, had an inferior texture, but Examples 2 to 7, in which vegetable protein was used in combination with pentacyclic triterpene powder, had an improved texture.

[0052] [Table 4]

[0053] <Test Example 3: Examination of the amount of protein material> Pancakes were produced according to Production Example 2, except that a mixed flour was prepared by mixing wheat flour, wheat protein (Vital Wheat Gluten manufactured by Manildra) and the pentacyclic triterpene powder produced in Production Example 1 in the amounts shown in Table 5, and evaluated according to Evaluation Example 1.

[0054] Compared to Reference Example 1 (Production Example 2), Comparative Examples 2, 4, 5, and 7, which used vegetable protein alone, had an inferior texture, but Examples 2, 8, 9, and 10, which used vegetable protein in combination with pentacyclic triterpene powder, each had an improved texture compared to the Comparative Examples, which used the same amount of vegetable protein. In particular, Examples 2, 8, and 9, in which the amount of protein derived from vegetable protein added was 40 mass% or less relative to the total mass of the starchy raw material and protein ingredient, had a better texture than Comparative Example 3, which used the same amount of pentacyclic triterpene powder alone, despite the use of vegetable protein.

[0055] [Table 5]

Claims

1. A texture improver for heated batter dough foods containing protein materials, which contains a pentacyclic triterpene.

2. A batter composition comprising the texture improver according to claim 1, a starchy raw material, and a protein material.

3. 3. The batter composition according to claim 2, wherein the texture modifier is contained in an amount such that the pentacyclic triterpene is 0.4 parts by mass or more per 100 parts by mass of protein derived from the protein material.

4. 3. The batter dough composition according to claim 2, wherein the protein material is contained in an amount such that the mass of the protein derived from the protein material is 1 to 40% by mass relative to the total mass of the starch raw material and the protein material.

5. A method for producing a heated batter food product, comprising the steps of: mixing the batter composition according to any one of claims 2 to 4 with an aqueous liquid ingredient to obtain a batter; and heating the batter.

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