Method for producing modified edible material and modified edible material using the same

Abstract

To provide a method for producing a material modified to improve the quality of food and drink without relying on chemical treatment using chemical substances such as chemical products and enzymes. A method for producing a modified edible material is disclosed, which includes a step of reducing the moisture content of a powder of a raw edible material by heating the powder with superheated steam, wherein the raw edible material contains xanthan gum.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a modified edible material and a modified edible material using the same. [Background technology]

[0002] To improve the quality of foods and beverages, edible materials such as plant or animal proteins and their hydrolyzates, polysaccharides, dietary fibers, etc. are used as food additives. The edible materials can be added to foods and beverages, for example, in powder form.

[0003] On the other hand, the above-mentioned edible materials are subjected to various chemical treatments using chemical substances such as chemical products and enzymes in order to improve the quality of the food and drink.

[0004] In order to improve the quality of food, there is still a need to provide safe edible materials that have an improved effect on improving the quality desired for the food. Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to provide a method for producing a material modified to improve the quality of food and drink without relying on chemical treatment using chemical substances such as chemicals or enzymes, and to provide a modified edible material using the same. [Means for solving the problem]

[0006] The present invention provides a method for producing a modified edible material, comprising: The method comprises the step of heating powder of raw food material with superheated steam, The raw food material is at least one selected from the group consisting of proteins, protein hydrolysates, polysaccharides, and dietary fibers.

[0007] In one embodiment, the heating step is carried out in a closed system area.

[0008] In one embodiment, the heating step is carried out in an open environment.

[0009] In one embodiment, the heating step is carried out at a temperature of from 101°C to 400°C.

[0010] In one embodiment, the heating step is carried out in a state where the powder of the raw food material is placed on a processing table.

[0011] In one embodiment, the heating step is carried out while stirring the powder of the raw food material.

[0012] In one embodiment, the oxygen concentration in the area or environment is less than the oxygen concentration in air.

[0013] The present invention provides a modified food material produced by the above method.

[0014] In one embodiment, the modified edible material has a moisture content of 8% or less by mass.

[0015] The present invention further provides an edible preparation comprising the above-described modified edible material.

[0016] The present invention also provides a method for producing a food or beverage, the method comprising: The method includes a step of combining a food or beverage raw material with the modified edible material or the edible preparation to obtain a crude food or beverage.

[0017] In one embodiment, the method for producing the food or drink includes a step of heating the raw food or drink.

[0018] The present invention provides foods and beverages containing the above-mentioned modified edible material or edible preparation.

[0019] The present invention provides food and drink produced by the above-described method for producing food and drink. [Effects of the Invention]

[0020] According to the present invention, it is possible to produce new changes in the quality of food and beverages that could not be achieved with raw edible materials. By using the production method of the present invention, the above-mentioned quality changes can be achieved with simple operations. Furthermore, the production method of the present invention can be applied to various raw edible materials. [Brief explanation of the drawings]

[0021] [Figure 1] 1 is a graph showing the breaking strength of boiled noodles containing wheat protein that have been treated with superheated steam under various conditions. [Figure 2] 1 is a graph showing the breaking strength of boiled noodles containing pea protein that have been treated with superheated steam under various conditions. [Figure 3] 1 is a graph showing the breaking strength of boiled noodles containing brown rice protein that have been treated with superheated steam under various conditions. [Figure 4] 1 is a graph showing the viscosity of xanthan gum treated with superheated steam under various conditions. [Figure 5] 1 is a graph showing the gel strength of powdered agar treated with superheated steam under various conditions. [Figure 6] 1 is a graph showing the viscosity of xanthan gum treated with superheated steam under various conditions. [Figure 7] 1 is a graph showing the results of an evaluation of the reactivity of modified xanthan gum obtained by superheated steam treatment with guar gum. DETAILED DESCRIPTION OF THE INVENTION

[0022] (Method for manufacturing modified edible material) The present invention provides a method for producing a modified edible material, which method comprises the step of heating a powder of an original edible material with superheated steam.

[0023] As used herein, the term "superheated steam" refers to steam gas obtained by further heating steam, and refers to steam heated to a temperature higher than the boiling point of water (for example, 100°C under atmospheric pressure).

[0024] As used herein, the term "edible material" refers to a material for constituting a food or beverage (collectively referred to as "food or beverage") that can be used as an ingredient or food additive for the food or beverage. For example, an edible material is a product prepared to be edible by separating or purifying substances such as proteins, protein hydrolysates, polysaccharides, dietary fiber, etc. from plant or animal source materials containing the substance, or by further processing. For example, a product containing the above-mentioned substance separated and purified from plant or animal source materials in this way can also be referred to simply by the name of the substance, such as protein, protein hydrolysate, polysaccharide, dietary fiber, etc.

[0025] As used herein, the term "original edible material" refers to an edible material in a state before being subjected to the superheated steam heating treatment (also referred to as "superheated steam treatment") described below. The term "modified edible material" refers to an edible material in a state after being subjected to superheated steam treatment (also referred to as "superheated steam-treated product of original edible material"), which has modified physical and / or chemical properties compared to the original edible material.

[0026] As used herein, the term "powder of a raw food material" refers to particles or aggregates of the raw food material, such as those obtained by pulverizing or granulating a solid material. The average particle size or particle size distribution of the particles is not particularly limited. Powder of a raw food material can be obtained from the raw material of the raw food material, for example, by methods commonly used by those skilled in the art, such as pulverization or, if necessary, drying (e.g., spray drying).

[0027] Examples of raw food materials include proteins, protein hydrolysates, polysaccharides, and dietary fibers, as well as combinations of any two or more of these.

[0028] The proteins and protein hydrolysates may be edible proteins and protein hydrolysates. The proteins may be of any origin, either plant or animal, or a combination of plant and animal proteins. Examples of plant proteins include wheat protein, barley protein, soy protein, pea protein, broad bean protein, rice protein (brown rice protein), corn proteins, glutenin, gliadin, and any combination of two or more thereof. Examples of animal proteins include gelatin, milk protein, egg white protein, whey protein, casein, sodium caseinate, animal plasma protein, and any combination of two or more thereof. Examples of protein hydrolysates include hydrolysates of the above-mentioned plant proteins and animal proteins, such as peptides obtained by hydrolysis (also called "protein hydrolysates"). The molecular weight of the protein hydrolysate is not important. Examples of hydrolysis treatments for protein hydrolysates include acid treatment, strong alkali treatment, and enzyme treatment. Any method commonly used for edible materials is sufficient, with enzyme treatment being preferred. Examples of enzymes include protease and peptidase. For example, endoproteases are used. Proteins or protein hydrolysates may be prepared by methods commonly used by those skilled in the art, or may be commercially available products. Proteins or protein hydrolysates may be purified, unpurified, or a combination thereof. The original food material may be a combination of any two or more of the proteins and protein hydrolysates described above.

[0029] Examples of polysaccharides include xanthan gum, guar gum, locust bean gum, carrageenan, glucomannan, psyllium gum, pectin, curdlan, tamarind gum, gum arabic, alginates, gellan gum, tara gum, hydroxypropyl methylcellulose (HPMC), carboxymethylcellulose (CMC), psyllium seed gum, glucomannan, and combinations of any two or more thereof. Polysaccharides may be refined, unrefined, or a combination thereof. Examples of polysaccharides include Plantago ovata powder (psyllium), citrus, orange, and apple fiber (pectin source), and white wood ear mushroom extract (tremel gum).

[0030] Examples of dietary fiber include water-soluble dietary fiber, water-insoluble dietary fiber, and combinations thereof. Examples of water-soluble dietary fiber include pectin, glucomannan, agarose, agaropectin, alginic acid, carrageenan, polydextrose, fructan, inulin, β-glucan, indigestible oligosaccharides, indigestible dextrin, and combinations of any two or more thereof. Examples of water-insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan, and combinations of any two or more thereof. Dietary fiber may be refined, unrefined, or a combination thereof.

[0031] Heating of raw food material powder with superheated steam can be achieved by exposing the raw food material powder to superheated steam. This heating is carried out, for example, by contacting the raw food material powder with superheated steam either in a closed system area or in an open system environment. Here, the term "closed system area" as used herein refers to a space consisting of any compartment (e.g., a container, a processing tank) that can be isolated from the outside air. In contrast, the term "open system environment" as used herein refers to any space other than the above-mentioned "closed system area," and includes, for example, any space inside a container, a processing tank, or on a processing table that is not isolated from the outside air (so-called open system).

[0032] When heating is carried out in a closed system area, the device used to construct the closed system area is, for example, a device capable of supplying superheated steam under industrial or domestic batch conditions, and specific examples thereof include a superheated steam oven range, a superheated steam stirring and mixing type sterilizer, and a superheated steam static type sterilizer.

[0033] When heating is carried out in an open environment, devices used to create the open environment include, for example, devices capable of supplying superheated steam while the product is being stirred in the open, and devices capable of supplying superheated steam in the open for continuous production of the product. Specific examples include devices capable of continuously supplying superheated steam to raw food material powder placed on a fixed processing table in an open container or being stirred, and devices that sequentially contact superheated steam with raw food material powder continuously supplied in an open container. More specific examples include superheated steam stirring and mixing sterilizers that have a means for supplying superheated steam within the main body, a stirring blade at the bottom of the container, a removable disintegrating blade on the side of the container, and an outlet for air and superheated steam at the top of the container. The container in which the superheated steam treatment of the powder is carried out may be at normal pressure or may be pressurized.

[0034] The supply of superheated steam to the powder of raw food materials may be carried out in either a circulating or non-circulating manner. The amount of superheated steam and the amount of powder of raw food materials when exposing the powder of raw food materials to superheated steam are not limited. The amount of superheated steam and the amount of powder of raw food materials can be determined according to the capacity of the container used. For example, when using a superheated steam stirring and mixing sterilizer equipped with a 12-liter container, 1 kg to 3 kg of powder of raw food materials is treated with 15 kg / hour of superheated steam for a treatment time of 30 seconds to 60 minutes. The superheated steam treatment can be carried out by adjusting the treatment time according to the capacity of the container and the amount of superheated steam.

[0035] In the manufacturing method of the present invention, the heating can be carried out in the closed system area or in an open environment, with the powder of the raw food material placed on a predetermined processing table. Furthermore, during this heating, for example, by spreading the powder of the raw food material thinly on the processing table, the raw food material can be more uniformly exposed to the superheated steam, allowing the raw food material to be modified more uniformly. Alternatively, during this heating, for example, by supplying superheated steam while stirring the powder of the raw food material in a container with a stirring blade, the powder can be uniformly exposed to the superheated steam, allowing the raw food material to be modified more uniformly.

[0036] In the production method of the present invention, when heating is performed in the closed system region or in an open environment, the oxygen concentration in this region or environment is preferably set to a concentration lower than that in air. For example, the oxygen concentration in this region or environment is preferably maintained at 1% or less. By maintaining the oxygen concentration in this region or environment lower than that in air, unnecessary oxidation of the raw food material due to the oxygen present in the closed system region can be avoided when the raw food material powder is heated with superheated steam. This oxygen concentration can be adjusted, for example, by introducing superheated steam into the closed system region in advance and simultaneously venting the air (including oxygen) within the region to the outside during heating. Such oxygen concentration adjustment can be performed using, for example, commercially available superheated steam oven ranges, superheated steam stirring and mixing sterilizers, and superheated steam static sterilizers.

[0037] In the production method of the present invention, the heating may be performed using only the heat from superheated steam, or other heat sources (such as electric heating wires or oil heaters) may be used. Other heat sources may be used, for example, to maintain the temperature in a closed system or in an open environment. Other heat sources may be provided as jackets in the apparatus used in the production method.

[0038] The degree of modification of the raw edible material can vary not only depending on the amount of superheated steam that comes into contact with the powder of the raw edible material (the relative amount ratio between the raw edible material and the superheated steam), but also on the temperature and time (heating time) of the superheated steam.

[0039] The temperature of the superheated steam set when heating the powder of raw edible ingredients varies depending on the type and amount of raw edible ingredients, the desired degree of modification, the area environment (i.e., whether it is a closed or open area), etc., and is not necessarily limited, but is preferably higher than 100°C and lower than 400°C. If the temperature of the superheated steam is lower than 100°C, heating in an environment below atmospheric pressure is required, and the raw edible ingredients may not be properly modified. If the temperature of the superheated steam exceeds 400°C, the device itself that achieves such a temperature essentially becomes complex and expensive, which may reduce the production efficiency of the final food or beverage.

[0040] Here, when the original food material is a protein or a protein hydrolysate, the temperature of the superheated steam is set so that the temperature in the zone or in the environment is preferably 110°C to 400°C, more preferably 150°C to 350°C. When the original food material is a polysaccharide, the temperature of the superheated steam is set so that the temperature in the zone or in the environment is preferably 110°C to 400°C, more preferably 150°C to 350°C. When the original food material is a dietary fiber, the temperature of the superheated steam is set so that the temperature in the zone or in the environment is 110°C to 400°C, more preferably 150°C to 350°C.

[0041] Alternatively, in the present invention, heating of the powder of the original food material with superheated steam is preferably carried out at a temperature of 110° C. to 400° C., more preferably 130° C. to 350° C. By employing a temperature within this range in a closed system or an open system, the modified food material can be produced efficiently without requiring complicated equipment.

[0042] The superheated steam treatment can be terminated based on the temperature of the heated powder (also referred to as "product temperature" in this specification). The product temperature that serves as the criterion for terminating the superheated steam treatment is, for example, 120°C to 160°C. The product temperature can vary depending on the size of the device used for the superheated steam treatment. For example, when the capacity of the container in which the heated powder is placed is 12 L to less than 120 L, the product temperature that serves as the criterion for terminating the superheated steam treatment is, for example, 140°C to 160°C. When the capacity of the container in which the heated powder is placed is 120 L or more, the product temperature that serves as the criterion for terminating the superheated steam treatment is, for example, 120°C to 150°C. By determining whether to continue or terminate the superheated steam treatment based on the product temperature, the quality of the resulting modified edible material can be stably maintained. Such a product temperature can be measured, for example, using a temperature sensor inside the can.

[0043] The time required for heating (heating time) is not necessarily limited, as it varies depending on the type and amount of the original edible material, its particle size, its moisture content, the desired degree of modification, the area environment, the temperature set for heating, etc.

[0044] When heating a raw food material, the heating time can be the period until the product temperature reaches the above-mentioned standard temperature, for example, 30 seconds to 120 minutes. When the raw food material is a protein or a protein hydrolysate, the heating time is, for example, 30 seconds to 120 minutes, preferably 30 seconds to 30 minutes. When the raw food material is a polysaccharide or dietary fiber, the heating time is, for example, 30 seconds to 120 minutes, preferably 3 minutes to 60 minutes.

[0045] By the above heating, the original food material is modified to produce a modified food material.

[0046] (Modified edible materials and edible preparations) The modified edible material obtained as described above is modified to have different physical and / or chemical properties from the original edible material, based on the type and amount of the original edible material, the desired degree of modification, the environment, and the temperature and time set for heating.

[0047] When the original edible material is at least one selected from the group consisting of proteins and protein hydrolysates, for example, the moisture content of the original edible material is about 10% by mass, and the moisture content of the modified edible material is 8% or less by mass (e.g., 0.01% to 8%, preferably 2% to 7%). When the original edible material is at least one selected from the group consisting of polysaccharides (e.g., xanthan gum) and dietary fiber, for example, the moisture content of the original edible material is about 10% by mass, and the moisture content of the modified edible material is 8% or less by mass (e.g., 0.01% to 8%, preferably 2% to 7%). The moisture content of the modified edible material is reduced by, for example, about 20%, preferably about 50%, compared to the original edible material. In the present invention, the "moisture content" is determined by obtaining a value measured at 105°C using a halogen moisture meter (e.g., HG53, manufactured by METTLER TOLEDO) immediately after the superheated steam treatment of the original food material is completed (i.e., immediately after the production of the modified food material).

[0048] When the original food material is a protein or a protein hydrolysate, the modified food material obtained by the heating process may exhibit not only a decrease in water content but also, for example, altered gel strength and altered texture of foods containing the same. When the original food material is xanthan gum, the modified food material obtained by the heating process may exhibit not only a decrease in water content but also, for example, an increase in particle size, an increase in viscosity, and the development of a sweet aroma. The particle size of the modified xanthan gum, for example, is increased by, for example, 1% to 20% in terms of median diameter determined from particle size distribution measured under wet conditions using a laser diffraction particle size distribution analyzer (e.g., SALD-2100, manufactured by Shimadzu Corporation), compared to before modification. The viscosity of the modified xanthan gum, for example, is increased by, for example, 10% to 1100% compared to before modification, measured using, for example, a B-type viscometer (e.g., TVB-10 viscometer, manufactured by Toki Sangyo Co., Ltd.). Furthermore, the reactivity of modified xanthan gum with guar gum changes compared to before modification. When the original edible material is agar, the modified edible material obtained by the above heating may exhibit not only a decrease in moisture content but also, for example, an alteration in gel strength. When the original edible material is glucomannan (konjac flour), the modified edible material obtained by the above heating may exhibit not only a decrease in moisture content but also, for example, a reduction in the fishy odor characteristic of konjac flour.

[0049] In the present invention, pulsed NMR can also be used to evaluate products after superheated steam treatment. Pulsed NMR is a specialized technique for evaluating the "molecular mobility" of a product (product) or a sample aqueous solution from the relaxation time of water molecules in the sample. Pulsed NMR uses frequencies of several tens of megahertz. When a magnetic field is applied as a pulse to a sample or sample aqueous solution, the nuclear spins of the protons in the sample or sample aqueous solution are excited into an aligned state. The process of this returning to the original random ground state is called relaxation, and the time required for this process is called relaxation time. When the molecular mobility of water molecules in a sample or sample aqueous solution is high, the influence of nearby protons is reduced, resulting in reduced interactions and a longer relaxation time. In other words, samples with high molecular mobility exhibit a longer relaxation time. The molecular mobility of water molecules in a sample or sample aqueous solution is determined by the molecular structure that constitutes the sample. For example, substances with many crosslinks in their molecular structure or substances with increased affinity for water molecules (the solvent) exhibit lower molecular mobility and shorter relaxation times than substances with fewer crosslinks or low affinity for water molecules.

[0050] The modified edible material or its aqueous solution after superheated steam treatment exhibits a shorter relaxation time in pulsed NMR than the original edible material before treatment. If the relaxation time of the original edible material before treatment is set to 1, the relaxation time of the modified edible material (e.g., modified xanthan gum) or its aqueous solution is, for example, 0.6 to 0.95, preferably 0.65 to 0.9.

[0051] The modified edible material thus obtained is used as a raw material for foods, beverages, or edible preparations. If necessary, the modified edible material may be subjected to additional processing such as drying using techniques known to those skilled in the art, and may be used as is in powder form, or may be mixed with an edible medium (e.g., water, oil, or fat) to form a solution or suspension.

[0052] The present invention also provides an edible preparation containing a modified edible material. The term "edible preparation" refers to at least one substance (e.g., an edible material) that can constitute a food or beverage or its raw material, processed into a predetermined form so that it can be distributed independently on the market. Edible preparations include, for example, both food additives and preparations that are treated as foods. Examples of the form of edible preparations include powders, granules, gels, dispersions, pastes, and liquids. The edible preparations of the present invention may contain both the modified edible material and its original edible material (unmodified edible material). The edible preparations of the present invention may further contain other ingredients acceptable for the production of foods and beverages, such as unmodified proteins, unmodified protein hydrolysates, unmodified polysaccharides, unmodified dietary fiber, starch, modified starch, sugars, oils and fats, emulsifiers, sorbitol, water, and excipients. The content of other ingredients in the edible preparation of the present invention can be appropriately determined by those skilled in the art within a range that does not inhibit the effect of the modified edible material in improving the quality of food.

[0053] The modified edible material or edible preparation of the present invention can be added to the raw materials of a food or drink during its production. The present invention also provides a food or drink containing the modified edible material or food additive of the present invention. Such foods and beverages include, but are not limited to, flour (e.g., wheat flour) processed products such as noodles, gyoza skins, and bread, flour, sweets and cakes (e.g., Western sweets, Japanese sweets, and Chinese sweets), candies (e.g., caramel), frozen desserts (e.g., ice cream, ice milk, frozen desserts, and jellies), gummies, cooked rice, side dishes, soups, noodle soups (e.g., udon soup and soba soup), sauces, dressings, mayonnaise, ketchup, ham and sausages, processed livestock products, fish paste products, processed seafood products, processed agricultural and forestry products, milk and dairy products, oils and fats, and processed oil products, seasonings, alcoholic beverages, and soft drinks (e.g., juice, coffee, tea, malt drinks, sparkling drinks, sports drinks, and diet drinks).

[0054] (Food and drink manufacturing method) The present invention also provides a method for producing a food or beverage. This production method includes a step of combining a food or beverage raw material with a modified edible material or edible preparation produced by the above-mentioned method to obtain a crude food or beverage. For example, when the production of the food or beverage includes a heating step (e.g., baking, boiling, steaming, stir-frying, deep-frying, etc., and combinations thereof), the term "crude food or beverage" refers to the food or beverage at the stage before heating. However, when the production of the food or beverage does not include a heating step, the term "crude food or beverage" may also refer to the final product. The timing for combining the modified edible material or food additive of the present invention with the raw material for the food or beverage can be selected by those skilled in the art at any stage in food production. The modified edible material or food additive of the present invention can be combined with the raw material for the food at the same time as when the raw material for the food is combined with the raw material for the food. The method of combining depends on factors such as the type of modified edible material, the ingredients of the food or beverage, and the manufacturing procedure of the food or beverage, but may be, for example, by mixing, kneading, kneading, applying, sprinkling, dissolving, adding a pre-prepared aqueous solution, etc.

[0055] The method for producing a food or beverage of the present invention further includes, for example, a step of heating the crude food or beverage. The heating step is as described above. The modified edible material or food additive of the present invention can modify the properties obtained by heating the food or beverage. For example, it is also within the scope of the present invention to combine the raw food or beverage ingredients with the modified edible material or food additive to obtain a crude food or beverage, which is then heated during cooking, without including heating during the production process in a factory or the like.

[0056] The amount of modified edible material or food additive of the present invention to be added is not necessarily limited, as it varies depending on the type of modified edible material and / or food raw material, the type of desired quality and the degree of modification or improvement thereof, etc., but the modified edible material or food additive of the present invention can be added in an amount of, for example, 0.001 to 50 parts by weight, preferably 0.01 to 20 parts by weight, of modified edible material per 100 parts by weight of food raw material.

[0057] The food and drink produced by the present invention can enhance the quality improving effect inherent in the original edible material and / or can be imparted with quality improving effects not seen in the original edible material. The quality improving effects of foods produced using the food quality improver of the present invention depend on the type of modified edible material and / or the type of food produced, but include, for example, modification of texture, improvement of dough extensibility, suppression of noodles from stretching when boiled, and improvement of workability (e.g., moisture retention, binding ability, etc.). [Example]

[0058] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0059] (Example 1: Modification of protein properties using superheated steam) Wheat protein (gluten), pea protein, and wheat protein hydrolysate (all in powder form) were used as raw materials for the test substances.

[0060] (1-1: Superheated steam treatment) The test substance powder was spread evenly on a black plate covered with kitchen paper and placed inside a superheated steam generator (Sharp Corporation, Healsio AX-XS500 water oven), and superheated steam treatment was carried out under the conditions shown in Table 1 below (hereinafter referred to as "superheated steam treatment"). Prior to treatment, the inside of the device was preheated to the same treatment temperature and amount of superheated steam. With this device, the test substance could be heated using only superheated steam. The oxygen concentration inside the device was kept below 1%.

[0061] [Table 1]

[0062] (1-2: Preparation of heat-induced gel and measurement of its physical properties) Water was added in amounts 1.5 times the weight of wheat protein (gluten), 2.0 times the weight of pea protein, and 1.0 times the weight of wheat protein hydrolysate, and the mixture was kneaded to prepare dough. The resulting dough was placed in a mold, heated in a steamer at 90°C for 90 minutes, and then stored at 5°C for 12 hours to obtain a heat-induced gel.

[0063] A penetration test of the heated gel was performed using a small tabletop texture analyzer (Shimadzu Corporation, Ez Test EZ-SX). The test tool used was a φ118 mm compression plate at the bottom and a φ10 mm spherical plunger at the top, and the penetration test was performed at a test speed of 10 mm / min. For the measurement of wheat protein hydrolysates, a compression test was performed at 0.05 mm / sec using a φ118 mm compression plate at the top. All test pieces were stored at 5°C until immediately before measurement. The results are shown in Table 2.

[0064] (1-3:Result) The state of the powder after superheated steam treatment was checked. At a treatment temperature of 100°C, there was a lot of saturated steam, and it was observed that it absorbed moisture, hardening in parts and tending to solidify. At treatment temperatures of 150°C or higher, there was no solidification, and a dry sample was obtained.

[0065] When wheat protein was treated with superheated steam, the appearance of the flour browned as the treatment temperature increased. Samples treated at 150°C had a sweet smell. As the treatment temperature increased, the hydrated dough lost cohesion and became crumbly. In addition, when a heat-treated gel was made and a penetration test was performed, the load decreased at 100°C, but at 150°C the gel load and displacement at maximum load increased significantly (Table 2).

[0066] When pea protein was treated with superheated steam, the appearance of the flour turned brown at a treatment temperature of 200°C. As the treatment temperature increased, the grassy smell increased, and the sample treated at 200°C had a peculiar fermented smell. The hydrated dough became brittle and disintegrating at a treatment temperature of 200°C. Furthermore, when a heat-treated gel was prepared and a penetration test was performed, the gel load increased with increasing temperature up to a treatment temperature of 150°C. At 200°C, the gel became brittle and disintegrated at a small displacement point (Table 2).

[0067] When wheat protein hydrolysate was treated with superheated steam, the appearance of the flour turned brown as the treatment temperature increased. Samples treated at 150°C had a peculiar smell similar to soy sauce. The hydrated dough became a firm paste at a treatment temperature of 150°C. Furthermore, when a heat-treated gel was prepared and a penetration test was performed, the load of the gel decreased after treatment with superheated steam (Table 2).

[0068] [Table 2]

[0069] (Example 2: Food-based test of superheated steam-treated protein material) (2-1. Superheated steam treatment) As shown in Table 3, the powder of the test substance was subjected to superheated steam treatment in the same manner as in Example 1, except that wheat protein, pea protein, and brown rice protein (all in powder form) were used as the raw food ingredients for the test substance and the treatment was carried out under the following conditions.

[0070] [Table 3]

[0071] (2-2. Moisture content measurement) Immediately after the superheated steam treatment, the moisture content was measured using a halogen moisture meter (HG53, manufactured by METTLER TOLEDO) at 105° C. The results are shown in Table 4 below.

[0072] (2-3. Noodle production and breaking test, sensory test) 300g of wheat flour and 6g of the test substance after superheated steam treatment were premixed and then placed in a container designed for a universal mixer. The noodle hook was attached and mixing commenced. 99g of tap water and 3g of salt were premixed and added as kneading water. The mixed dough was extruded using a pasta machine (die: φ1.9mm). The noodles were placed in a PE bag and stored at 10°C for 12 hours, after which they were boiled in boiling water for 4 minutes to prepare the test sample.

[0073] Noodle breaking tests were conducted using a compact tabletop texture analyzer (Shimadzu Corporation, Ez Test EZ-SX). A 118mm diameter compression plate and a toothed plunger B were used as test jigs, and the breaking load was measured at a test speed of 20mm / min. Five boiled noodles were measured for breaking load, and the average value was calculated. The results are shown in Figures 1-3. Figures 1-3 are graphs showing the breaking strength of boiled noodles containing various protein blends that were heated with superheated steam under various conditions (Figure 1: wheat protein, Figure 2: pea protein, and Figure 3: brown rice protein).

[0074] The fresh noodles were boiled for 4 minutes and then subjected to a sensory test in which 10 panelists evaluated the texture of the freshly boiled noodles, such as their firmness and stiffness (elasticity).

[0075] (2-4:Result) (wheat protein) When dough containing superheated steam-treated wheat protein was extruded, there was no difference in workability compared to the untreated dough. The appearance of the noodles treated at 150°C was slightly brown.

[0076] Measurements using a texture analyzer showed that treatment with superheated steam reduced the breaking displacement and increased the maximum load for the 110°C treated sample compared to the untreated sample. The 130°C treated sample increased both the breaking displacement and breaking load, reaching their maximum values ​​(Figure 1). The 150°C treated sample had reduced breaking displacement and breaking load compared to the 130°C treated sample.

[0077] Sensory testing showed that the 110°C noodles had a firm, chewy texture on the outside, while the 130°C noodles had a firm exterior and a chewy texture. The 150°C noodles had a similar texture to the 130°C noodles, but were slightly melted when cooked.

[0078] (pea protein) When dough containing pea protein treated with superheated steam was extruded, there was no difference in workability or appearance compared to the untreated product.

[0079] Measurements using a texture analyzer showed that the breaking load of the product treated with superheated steam at 130°C was slightly higher than that of the untreated product (Figure 2).

[0080] Sensory tests showed that the untreated product had weak elasticity, stuck to the teeth when bitten, and felt rough. Products treated at 110°C and 130°C gave the outside of the noodles a slight hardness and firmness. They also slightly improved adhesion to the teeth. Products treated at 150°C melted when boiled and had a brittle, disintegrating texture. The untreated product had a strong grassy smell of pea protein. Superheated steam treatment showed a tendency to suppress the grassy smell.

[0081] (Brown rice protein) When dough containing superheated steam-treated brown rice protein was extruded, there was no difference in workability compared to the untreated product. The appearance of the noodles treated at 150°C was slightly brown.

[0082] Measurements using a texture analyzer showed that the breaking load of the product treated with superheated steam at 110°C was slightly higher than that of the other temperatures (Figure 3).

[0083] Sensory testing showed that the untreated noodles were sticky and had a slimy surface (a slimy texture similar to sticky rice). The noodles treated at 110°C had a slight firmness on the outside. The noodles treated at 130°C had a firmness on the outside, and were slightly hard and sticky. The noodles treated at 150°C were slightly brittle. Adding brown rice protein to the noodles gave them a slight bran-like flavor and the sweetness of rice.

[0084] [Table 4]

[0085] Example 3: Superheated Steam Treatment of Xanthan Gum (3-1. Superheated steam treatment) Xanthan gum powder was used as the test substance, and superheated steam treatment was carried out in the same manner as in Example 1, except that the treatment was carried out under the following conditions.

[0086] (3-2. Viscosity measurement) The material obtained by the superheated steam treatment was sieved and used as the sample. 300 g of ion-exchanged water (20°C) was placed in a 500 mL tall beaker and stirred at 1000 rpm using a mixer equipped with a three-blade propeller. 1.5 g of sample was added in small amounts, and the mixture was stirred at 2000 rpm for 2 minutes (preparing a 0.5% (w / v) aqueous solution). The viscosity was measured after 2 minutes of rotation using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.). 30 g of purified salt (sodium chloride content of 99.5% or more) was added to a xanthan gum aqueous solution prepared in the same manner. The mixture was stirred at 2000 rpm for 2 minutes using a mixer, and the viscosity was measured after 2 minutes of rotation using the TVB-10 viscometer. The results are shown in Table 5 and Figure 4. Figure 4 is a graph showing the viscosity of xanthan gum treated with superheated steam under various conditions. In FIG. 4, the results for "absence" of refined salt are shown by solid bars, and the results for "presence" of refined salt are shown by hatched bars.

[0087] (3-3.Results) A significant increase in viscosity was observed when superheated steam treatment was performed at 160°C for 15 minutes or at 180°C for 6 minutes. Of the products tested, the highest viscosity was achieved when superheated steam treatment was performed at 160°C for 15 minutes (Table 5 and Figure 4). From these results, it is believed that in the superheated steam treatment of this example, a longer treatment at a lower temperature results in a greater increase in viscosity. Furthermore, treatment at 140°C or higher produced a sweet aroma similar to roasted sugar. At superheated steam temperatures of 110°C to 150°C, the addition of refined salt produced a higher viscosity than untreated products with the addition of refined salt.

[0088] [Table 5]

[0089] Example 4: Superheated steam heating treatment of powdered agar (4-1: Superheated steam heating treatment) Powdered agar was used as the test substance, and superheated steam treatment was carried out in the same manner as in Example 1, except that the amount of superheated steam was set to level 3 and treatment was carried out at 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C or 230°C for 6 minutes.

[0090] (4-2: Preparation of heat-induced gel and measurement of its physical properties) The material obtained by the superheated steam treatment was sieved and used as the sample. 70 g of ion-exchanged water and 0.7 g of sample were placed in a 100 mL beaker and mixed and dissolved at 95°C for 3 minutes and 30 seconds. The solution was poured into a mold and left to stand at 10°C for 12 hours to obtain a gel.

[0091] A penetration test of the heated gel was performed using a small tabletop texture analyzer (Shimadzu Corporation, Ez Test EZ-SX). The test tool used a φ118 mm pressure plate at the bottom and a φ10 mm spherical plunger at the top, and the penetration test was performed at a test speed of 10 mm / min (n=4). The results are shown in Table 6 and Figure 5. Figure 5 is a graph showing the gel strength of powdered agar heated with superheated steam under various conditions. The hatched bars at each treatment temperature represent the load (N), and the open bars represent the displacement (mm).

[0092] (4-3:Result) The load (N) and displacement (mm) increased with increasing treatment temperature, reaching a maximum value at 160-170°C. The load (N) and displacement (mm) gradually decreased with treatment at 180°C or higher, and the values ​​were lower than those of the untreated gel at 200°C or higher (Table 6 and Figure 5). Brown insoluble matter was observed in the gel at 200°C or higher.

[0093] [Table 6]

[0094] (Examples 5 to 10 and Comparative Example 1: Superheated Steam Treatment of Xanthan Gum) (Superheated steam treatment) Superheated steam treatment of edible materials was carried out using a superheated steam stirring and mixing sterilizer. This apparatus has a superheated steam supply means within the main body, a stirring blade at the bottom of the container (can body), a crushing blade on the side of the container, and an air and superheated steam outlet at the top of the container, and the container has an internal capacity of 12 L. Pressurization is possible by closing the exhaust port at the top of the container, but in this example, the test was carried out with it open. The steam flow rate was set to 15 kg / h, and the container can insulation jacket temperature was set to 150°C. The superheated steam temperature (inlet air temperature) was measured with a temperature sensor at the air inlet, and the product temperature was measured with a temperature sensor inside the can. The treatment conditions for Examples 5 to 10 and Comparative Example 1 are shown in Table 7 below.

[0095] (viscosity measurement) The viscosity of the xanthan gum after the superheated steam treatment was measured in the same manner as in 3-2 of Example 3. The results are shown in Table 7 below and Figure 6. Figure 6 is a graph showing the viscosity of xanthan gum treated with superheated steam under various conditions. In Figure 6, the results for "absence" of refined salt are shown as solid bars, and the results for "presence" of refined salt are shown as hatched bars.

[0096] (moisture content measurement) Immediately after the superheated steam treatment, the moisture content was measured using a halogen moisture meter (HG53, manufactured by METTLER TOLEDO) at 105° C. The results are shown in Table 8 below.

[0097] (result) The xanthan gums of Examples 5 to 10 after superheated steam treatment had increased viscosity compared to the untreated xanthan gum of Comparative Example 1 (Table 7 and Figure 6). The viscosity of the superheated steam-treated xanthan gums of Examples 5 and 10 increased due to the addition of refined salt. While the moisture content of Comparative Example 1 was 10.1%, the moisture contents of the xanthan gums of Examples 5 to 10 after superheated steam treatment were 5% or less (Table 8). Furthermore, the superheated steam-treated xanthan gums of Examples 5 to 10 emitted a sweet aroma like roasted sugar.

[0098] [Table 7]

[0099] [Table 8]

[0100] (Examples 11 to 13 and Comparative Example 2: Production and Evaluation of Boiled Udon) 210 g of wheat flour (medium-strength flour), 90 g of modified starch, 6 g of wheat protein, 1.5 g of raw xanthan gum (xanthan gum not treated with superheated steam) or 1.5 g of superheated steam-treated xanthan gum, 126 g of water, and 6 g of salt were mixed into a tabletop mixer (Shinagawa Kogyosho Co., Ltd.: 5DM 03r), kneaded for 8 minutes, then compounded and aged to obtain noodle dough. The resulting noodle dough was rolled and cut into noodles (thickness 3.0 mm, No. 8 square [width 3.75 mm]). The resulting noodles were boiled in boiling water for 11 minutes and then cooled in water for 1 minute to obtain boiled udon noodles. The boiled udon noodle composition is shown in Table 9 below.

[0101] Each of the resulting boiled udon noodles was stored at 10°C for 24 hours, and then subjected to a sensory evaluation and evaluation of noodle loosening properties.

[0102] In the sensory evaluation, ten panelists evaluated the texture (hardness and viscoelasticity), smoothness, and taste of the boiled udon noodles. For noodle texture, the firmness and firmness (viscoelasticity) of the noodles were evaluated when the noodles were freshly boiled. For smoothness, the smoothness of the noodles when they were eaten freshly boiled was evaluated. For taste, the taste of the noodles when they were eaten freshly boiled was evaluated. These evaluations were scored in increments of 0.5, with 5 points for very good, 4 points for somewhat good, 3 points for average, 2 points for somewhat poor, and 1 point for very poor. The average scores for each of the 10 panelists are shown in Table 9 below.

[0103] The noodle loosening evaluation was carried out by pouring 40 mL of water over 100 g of boiled udon noodles, loosening the noodles with chopsticks, and rating the ease of loosening by 10 panelists. The easier the noodles were to loosen, the better the rating, with very good being given 5 points, fairly good being given 4 points, average being 3 points, somewhat poor being 2 points, and very poor being 1 point, with the ratings given in increments of 0.5 points. The average scores obtained from the 10 panelists' totals are shown in Table 9 below.

[0104] The evaluation results shown in Table 9 show that the boiled udon noodles of Example 11 (containing the superheated steam-treated xanthan gum of Example 5), Example 12 (containing the superheated steam-treated xanthan gum of Example 8), and Example 13 (containing the superheated steam-treated xanthan gum of Example 10) each had a better texture and smoothness than the boiled udon noodles of Comparative Example 2 (containing raw xanthan gum), while still having roughly the same taste. The boiled udon noodles of Examples 11, 12, and 13 also had better noodle loosening properties and were easier to loosen than the boiled udon noodles of Comparative Example 2.

[0105] [Table 9]

[0106] (Examples 14, 15, and Comparative Example 3: Preparation and Evaluation of Dressings) 21.5g of water, 1g of Japanese dashi stock, 7g of sugar, 1.5g of salt, 32g of soy sauce, 21.5g of vinegar, and 3.5g of lemon juice were placed in a container and stirred at 1000 rpm using a mixer equipped with a three-blade propeller. 0.5g of raw xanthan gum (untreated with superheated steam) or superheated steam-treated xanthan gum was added and stirred for 2 minutes to dissolve. 12g of salad oil was added and stirred for 2 minutes to obtain the dressing.

[0107] The entire amount of each dressing obtained was transferred to a measuring cylinder and allowed to stand at 20°C for 2 days, after which the volumes of the aqueous and oily phases were measured. The degree of separation of the aqueous and oily phases was calculated using the following formula: Separation degree (%) = oil phase (ml) / [oil phase (ml) + water phase (ml)] × 100

[0108] The dressing formulations and separation results are shown in Table 10 below.

[0109] The results shown in Table 10 confirm that even in the presence of high concentrations of salt and acid, the dressings of Example 14 (containing the superheated steam-treated xanthan gum of Example 5) and Example 15 (containing the superheated steam-treated xanthan gum of Example 10) each showed less separation of the oil and water phases over time than the dressing of Comparative Example 3 (containing the original xanthan gum).

[0110] [Table 10]

[0111] Example 16: Superheated steam heat treatment of powdered xanthan gum Powdered xanthan gum was used as the test substance, and the superheated steam treatment was carried out in the same manner as in Example 1, except that the amount of superheated steam was set to level 3, at 160°C, and for 15 minutes.

[0112] (Comparative Example 4: Steam Heat Treatment of Powdered Xanthan Gum) The test substance powder was spread evenly on a tray lined with baking paper and placed in the chamber of a gas convection steam oven (Ozaki Corporation, OZCSO-95), and steam-heated at 100°C for 15 minutes.

[0113] Comparative Example 5: Oven Heat Treatment of Powdered Xanthan Gum The test substance powder was spread evenly on a tray lined with baking paper and placed inside a gas convection steam oven (Ozaki Corporation, OZCSO-95), and then heated at 160°C for 15 minutes.

[0114] (Examples 5, 10, and 16 and Comparative Examples 1, 4, and 5: Particle Size Distribution Measurement and Moisture Content Measurement) The particle size distribution and moisture content of the xanthan gums treated with superheated steam in Examples 5, 10, and 16, the xanthan gum not treated with superheated steam in Comparative Example 1, and the xanthan gums treated with steam in Comparative Examples 4 and 5 were measured as follows.

[0115] (Particle size distribution measurement) The particle size distribution was measured under wet conditions using a laser diffraction particle size distribution analyzer (Shimadzu Corporation, SALD-2100). 2-Propanol was used as the solvent. The results are shown in Table 11 below.

[0116] (moisture content measurement) Immediately after the superheated steam treatment, the moisture content was measured using a halogen moisture meter (HG53, manufactured by METTLER TOLEDO) at 105° C. The results are shown in Table 11 below.

[0117] (result) The results in Table 11 show that the superheated steam-treated xanthan gums of Examples 5, 10, and 16 had larger median diameters and moisture contents of 6% or less compared to the original xanthan gum of Comparative Example 1. The steam-treated xanthan gum of Comparative Example 4 had larger median diameters and moisture contents. The oven-treated xanthan gum of Comparative Example 5 had the same median diameter but a moisture content of 6% or less. Furthermore, Examples 5, 10, and 16 had a sweet aroma similar to roasted sugar.

[0118] [Table 11]

[0119] (Examples 17 to 20 and Comparative Example 6: Production and Evaluation of Modified Xanthan Gum) Modified xanthan gum was prepared using the same superheated steam stirring and mixing sterilizer as in Example 5, except that the container capacity was 12 L or 120 L. Pressure can be increased by closing the outlet at the top of the container, but in this example, the test was conducted with the outlet open. For a 12 L can, the steam flow rate was set to 15 kg / h and the container insulation jacket temperature was set to 150°C (Examples 17 to 19). For a 120 L can, the steam flow rate was set to 45 kg / h and the container insulation jacket temperature was set to 180°C (Example 20). The superheated steam temperature (inlet air temperature) was measured with a temperature sensor in the air inlet, and the product temperature was measured with a temperature sensor inside the can.

[0120] (Viscosity of xanthan gum aqueous solution) 300 mL of distilled water (20°C) was measured into a 500 mL beaker, and xanthan gum was added while stirring at 2,000 rpm with a stirring blade (three blades arranged two above and two below) and stirred for 20 minutes. The xanthan gum concentration was 0.2% (w / v). The mixture was then degassed in an ultrasonic cleaner for 10 minutes, after which the viscosity was measured. Viscosity was measured using a Brookfield viscometer (TVB-10M, manufactured by Toki Sangyo Co., Ltd.) at a liquid temperature of 20°C with an M2 rotor (CORD No. 21) rotating at 30 rpm.

[0121] (T2 relaxation time and pH of xanthan gum aqueous solution) 300 mL of distilled water (20°C) was measured into a 500 mL beaker, and while stirring at 2,000 rpm with a stirring blade (three blades arranged two above and one below), xanthan gum was added and stirred for 20 minutes. The xanthan gum concentration was 0.2% (w / v). The mixture was then degassed in an ultrasonic cleaner and filled into an NMR test tube. The T2 relaxation time was measured using pulsed NMR (NMR wet specific surface area measurement device / Acorn Area: XiGo Nanotools) at a heater temperature of 25°C.

[0122] (pH of xanthan gum aqueous solution) 300 mL of distilled water (20°C) was measured into a 500 mL beaker, and while stirring at 2,000 rpm with a stirring blade (three blades arranged two above and one below), xanthan gum was added and stirred for 20 minutes. The xanthan gum concentration was 0.2% (w / v). The pH of the resulting xanthan gum solution was measured using a glass electrode at a liquid temperature of 25°C.

[0123] The results are shown in Table 12. When powdered xanthan gum was heated by injecting superheated steam, the viscosity of the xanthan gum aqueous solution increased with increasing final product temperature, and the T2 relaxation time (ms) shortened. It was also confirmed that the pH of the aqueous solution decreased with increasing final product temperature.

[0124] [Table 12]

[0125] Example 21: Evaluation of reactivity of modified xanthan gum with guar gum The modified xanthan gum powder of Example 20 or the raw xanthan gum powder of Comparative Example 6 was mixed with guar gum powder in the ratio shown in Table 13 to obtain a powder mixture.

[0126] 300 mL of distilled water (20°C) was measured into a 500 mL beaker, and the powder mixture was added while stirring at 2,000 rpm with a stirring blade (three blades arranged two above and two below) and stirred for 20 minutes. The powder mixture had a concentration of 0.5% (w / v). The mixture was then degassed in an ultrasonic cleaner for 10 minutes, after which its viscosity was measured. Viscosity was measured using a Brookfield viscometer (TVB-10M, manufactured by Toki Sangyo Co., Ltd.) at a liquid temperature of 20°C with an M3 rotor (CORD No. 22) rotating at 6 rpm.

[0127] The results are shown in Table 13 and Figure 7. Figure 7 is a graph showing the results of evaluating the reactivity of modified xanthan gum obtained by superheated steam treatment with guar gum.

[0128] [Table 13]

[0129] The xanthan gum raw material of Comparative Example 6 exhibited the highest viscosity at a guar gum:xanthan gum mixing ratio of 4:1, whereas the modified xanthan gum of Example 20 exhibited the highest viscosity at a guar gum:xanthan gum mixing ratio of 3:2. The modified xanthan gum also exhibited a higher viscosity. Thus, the guar gum reactivity of the modified xanthan gum was clearly different from that of the xanthan gum raw material. [Industrial Applicability]

[0130] The present invention is useful, for example, in the fields of food additive and food and drink production, and food processing.

Claims

1. A method for producing a modified edible material, comprising: The method comprises a step of heating a powder of an original food material with superheated steam to reduce the moisture content of the powder, The method wherein the raw food material comprises xanthan gum.

2. The method of claim 1 , wherein the heating step is performed in a closed system area.

3. The method of claim 1 , wherein the heating step is performed in an open environment.

4. 4. The method of claim 2 or 3, wherein the heating step is carried out at a temperature of from 110°C to 400°C.

5. 5. The method according to claim 1, wherein the heating step is carried out while the raw food material is placed on a processing table.

6. 5. The method according to claim 1, wherein the heating step is carried out while stirring the raw food material.

7. 3. The method of claim 2, wherein the oxygen concentration in the closed system area is less than the oxygen concentration in air.

8. A modified food material produced by the method of any one of claims 1 to 7.

9. 9. The modified edible material according to claim 8, wherein the moisture content of the modified edible material is 8% or less by mass.

10. An edible preparation comprising the modified edible material according to claim 8 or 9.

11. A method for producing a food or drink, A step of combining a food or beverage raw material with the modified edible material according to claim 8 or 9 or the edible preparation according to claim 10 to obtain a crude food or beverage; A method comprising:

12. The method of claim 11 further comprising the step of heating the raw food or beverage.

13. A food or drink comprising the modified edible material according to claim 8 or 9 or the edible preparation according to claim 10.

14. A food or drink produced by the method according to claim 11 or 12.

Images