Surface adhesion composition liquid for starchy foods, starchy foods, method for producing starchy foods, surface adhesion composition, and method for suppressing microwave burning of starchy foods.

Abstract

This invention provides a novel material that can suppress microwave burning of starchy foods. [Solution] A composition liquid for surface adhesion of starchy foods containing water, edible oils and fats, and the following component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2). Ingredient (A1-1): Alpha-gelatinized unprocessed starch with a degree of alpha-gelatinization of 30 to 100. Ingredients (A1-2): Alpha-gelatinized modified starch with a degree of alpha-gelatinization of 60 to 100. Ingredient (A2): Gelatin

Description

Technical Field

[0001] The present invention relates to a composition liquid for surface adhesion of starchy food, starchy food, a method for producing starchy food, a composition for surface adhesion, and a method for inhibiting microwave browning of starchy food.

Background Art

[0002] A microwave oven is a cooking utensil that vibrates water molecules contained in food by irradiating the food with microwaves, and heats the food by frictional heat generated in this process. Microwave ovens are often used when heating frozen food, chilled food, refrigerated food and the like for eating. However, when heated in a microwave oven, the entire food may not be heated uniformly, and uneven heating may occur. When this uneven heating becomes significant, hardening, browning and the like may occur in the food due to local overheating. This phenomenon of localized overheating is referred to as "microwave browning".

[0003] As a technique for improving such microwave browning, Patent Document 1 describes that coating the surface of food with a composition for microwave thawing / heating food containing specific amounts of water, oil and fat, polyhydric alcohol and an emulsifier can eliminate microwave browning of microwave thawed / heated food. Patent Document 2 discloses an anti-microwave-browning agent comprising 70 to 99.9 mass% of oil and fat and 0.1 to 30 mass% of an emulsifier, wherein the emulsifier is one or more selected from propylene glycol fatty acid esters, polyglycerin fatty acid esters with an HLB of 2 to 8, polyglycerin condensed ricinoleic acid esters, organic acid monoglycerides, sucrose fatty acid esters with an HLB of 1 to 3, and sorbitan fatty acid esters with an HLB of 2 to 8. It is stated that microwave browning of food can be inhibited by applying the anti-microwave-browning agent to starch-containing food between the heat cooking step and the freezing step or refrigerating step of the starch-containing food.

Prior Art Literature

Patent Literature

[0004]

Patent Document 1

[0005] However, the compositions described in Patent Documents 1 and 2 all require a heating step, making their manufacture complicated, and there was still room for improvement.

[0006] Therefore, the object of the present invention is to provide a novel material that can suppress microwave burning of starchy foods. [Means for solving the problem]

[0007] As a result of diligent research, the inventors of the present invention have discovered that by using a composition liquid for starchy foods containing water, edible oils and fats, and a specific component (A), microwave burning of starchy foods can be suppressed, and have completed the present invention.

[0008] In other words, the present invention provides a liquid composition for surface adhesion of starchy foods, starchy foods, a method for producing starchy foods, a surface adhesion composition, and a method for suppressing microwave burning of starchy foods. [1] A liquid composition for surface adhesion of starchy foods containing water, edible oils and fats, and the following component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2). Ingredient (A1-1): Alpha-gelatinized unprocessed starch with a degree of alpha-gelatinization of 30 to 100. Ingredients (A1-2): Alpha-gelatinized modified starch with a degree of alpha-gelatinization of 60 to 100. Ingredient (A2): Gelatin [2] The surface adhesion composition liquid according to [1], wherein the content of component (A) is 0.05% by mass or more and 10% by mass or less in the composition. [3] The surface adhesion composition liquid according to [1] or [2], wherein the content of the edible oil and fat is 0.3% by mass or more and 10% by mass or less in the composition. [4] The surface adhesion composition liquid according to [1] to [3], wherein the starchy food is one or more selected from the group consisting of noodles and cooked rice. [5] A surface-adhesion liquid composition according to [1] to [4], used to suppress microwave burning of starchy foods. [6] A starchy food product to which one of the surface-adhering composition liquids described in [1] to [5] has been applied. [7] A method for producing a starchy food product, comprising the step of applying a surface adhesion composition liquid described in [1] to [5] to a starchy food product. [8] A method for producing a starchy food according to [7], further comprising a freezing step. [9] A surface adhesion composition for use by mixing with at least water and edible oils and fats and applying it to the surface of starchy foods, the composition comprising the following component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2). Ingredient (A1-1): Alpha-gelatinized unprocessed starch with a degree of alpha-gelatinization of 30 to 100. Ingredients (A1-2): Alpha-gelatinized modified starch with a degree of alpha-gelatinization of 60 to 100. Ingredient (A2): Gelatin

[10] A method for suppressing microwave burning of food, characterized by applying a surface-adhesion liquid for starchy foods containing water, edible oils and fats, and the following component (A) to starchy foods after heating. Component (A): One or two selected from the group consisting of component (A1) and component (A2). Ingredient (A1-1): Alpha-gelatinized unprocessed starch with a degree of alpha-gelatinization of 30 to 100. Ingredients (A1-2): Alpha-gelatinized modified starch with a degree of alpha-gelatinization of 60 to 100. Ingredient (A2): Gelatin [Effects of the Invention]

[0009] According to the present invention, range scorching of starchy food can be suppressed. MODES FOR CARRYING OUT THE INVENTION

[0010] Specific embodiments for carrying out the present invention are described below. However, the following description is merely an embodiment of the present invention, and does not limit the present invention. Unless otherwise stated, the symbol "~" indicating a numerical range means from the lower limit to the upper limit, inclusive of the numerical values at both ends. When the upper limits and lower limits of numerical ranges are set forth, the upper limits and lower limits can be combined as appropriate, and numerical ranges obtained thereby shall also be considered as disclosed herein.

[0011] (Composition Liquid for Surface Adhesion to Starchy Food) In the present embodiment, the composition liquid for adhesion to the surface of starchy food contains water, edible fats and oils, and component (A). Component (A): one or two types selected from the group consisting of component (A1) and component (A2) Component (A1-1): an alpha product of unprocessed starch having a degree of gelatinization of 30 or more and 100 or less Component (A1-2): an alpha product of modified starch having a degree of gelatinization of 60 or more and 100 or less Component (A2): gelatin

[0012] <Component (A)> In the present embodiment, component (A) is one or two types selected from the group consisting of the following component (A1) and component (A2). Component (A1-1): an alpha product of unmodified starch having a degree of gelatinization of 30 or more and 100 or less Component (A1-2): an alpha product of modified starch having a degree of gelatinization of 60 or more and 100 or less Component (A2): gelatin Component (A) is further described below.

[0013] <Component (A1-1)> In the present embodiment, component (A1-1) is an alpha product of unmodified starch having a degree of gelatinization of 30 or more and 100 or less. The unprocessed starch used in component (A1-1) refers to starch that has not undergone the chemical processing described below. Examples of the unprocessed starch include raw starch; hydrolyzed starch such as acid-treated starch, alkali-treated starch, and bleached starch; and enzymatically treated starch. These treatments not included in chemical processing may be used individually or in combination of two or more. Furthermore, these starches may be used individually or in combination of two or more. The unprocessed starch used in component (A1-1) is preferably one or more selected from the group consisting of raw starch, acid-treated starch, and enzymatically treated starch, and more preferably one or two selected from the group consisting of raw starch and acid-treated starch. Examples of raw starches for the unprocessed starch used in component (A1-1) include corn starch such as high-amylose corn starch, corn starch, and waxy corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, bean starch such as mung bean starch and pea starch, and sago palm starch. Preferably, it is one or more selected from the group consisting of tapioca starch, corn starch, potato starch, rice starch, and bean starch, more preferably one or more selected from the group consisting of tapioca starch, corn starch, and potato starch, and even more preferably one or more selected from the group consisting of corn starch, high-amylose corn starch, waxy corn starch, and potato starch. The aforementioned unprocessed starch is subjected to gelatinization treatment to obtain component (A1-1). The gelatinization treatment method is not particularly limited, but examples include jet cooker treatment, drum dryer treatment, and extruder treatment, with drum dryer treatment or extruder treatment being preferred.

[0014] <Food grade starch composition 1> One embodiment of component (A1-1) is a food starch composition 1 containing a starch-lipid complex obtained by heat-treating potato starch and polyglycerol fatty acid ester under pressure conditions of 0 MPa to 20 MPa. Here, "starch-lipid complex" means a complex formed by the interaction of starch and polyglycerol fatty acid ester. When component (A1-1) contains a starch-lipid complex, it is sufficient that it is formed in at least a portion of it.

[0015] The constituent fatty acids of the polyglycerol fatty acid ester are not particularly limited, but are preferably saturated fatty acids, more preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, and even more preferably one or two selected from the group consisting of palmitic acid and stearic acid.

[0016] The polyglycerol fatty acid ester is preferably one in which the HLB value is 1 or more and 13 or less, and the average degree of polymerization of polyglycerol is 2 or more and 9 or less. Here, the HLB value is more preferably between 1 and 11, and even more preferably between 3 and 10. The HLB value can be calculated using the ATLAS method. The ATLAS method is a method of calculating the HLB value from the following formula. The saponification value of this method can be measured using, for example, "Standard Method for Analysis of Fats and Oils 2.3.2," and the neutralization value using, for example, "Standard Method for Analysis of Fats and Oils 3.3.1." HLB = 20 × (1 - S / A) S: Saponification value A: Neutralization value of fatty acids in esters The average degree of polymerization of the polyglycerin is more preferably 2 to 7, and even more preferably 2 to 5. In this specification, the average degree of polymerization of polyglycerin is measured by a method calculated from the hydroxyl value, or by a method that determines the composition of polyglycerin using gas chromatography, liquid chromatography, thin-layer chromatography, gas chromatography-mass spectrometry, or liquid chromatography-mass spectrometry, and then calculates the average degree of polymerization.

[0017] The food starch composition 1 is preferably produced by adding water to a raw material mixture containing potato starch and fatty acid ester, and then heat-treating it. The heat treatment is not particularly limited as long as it is heated to a temperature above the gelatinization temperature of starch under pressure conditions of 0 MPa to 20 MPa, and may also be a process of boiling the water-added raw material mixture under atmospheric pressure. Alternatively, heat treatment may be performed using machinery such as an extruder or onlator, but it is preferable to use an extruder. Unless otherwise specified in this specification, pressure refers to gauge pressure. It is preferable to perform a drying treatment after the heat treatment. A drum dryer or a forced-air dryer can be used for the drying treatment. If necessary, a pulverization treatment may be performed after the drying treatment, and it is preferable to perform a pulverization treatment.

[0018] For example, when using an extruder, water is added to the raw material mixture to prepare a slurry in which the water content is adjusted to approximately 10% by mass or more and 60% by mass or less, based on the mass basis of the composition containing the raw material mixture and water. Then, the raw material mixture is heated and expanded under conditions such as a barrel temperature of 30°C to 200°C, an outlet temperature of 80°C to 180°C, a screw rotation speed of 100 rpm to 1000 rpm, and a heat treatment time of 5 seconds to 60 seconds, thereby obtaining the desired starch-lipid complex. In this case, the temperature conditions are preferably such that the barrel temperature is between 30°C and 170°C, and more preferably such that the outlet temperature is between 100°C and 170°C. Regarding the hydration conditions, it is more preferable to adjust the water content to 15% by mass or more and 40% by mass or less, based on the mass basis of the composition containing the raw material mixture and water, and even more preferable to adjust it to 20% by mass or more and 30% by mass or less. The screw rotation speed is more preferably between 150 rpm and 900 rpm, and even more preferably between 200 rpm and 850 rpm. The preferred pressure conditions are 0.5 MPa to 20 MPa, more preferably 0.5 MPa to 18 MPa, even more preferably 0.5 MPa to 15 MPa, even more preferably 1 MPa to 10 MPa, and especially preferably 3 MPa to 7 MPa. Furthermore, the heating time is preferably 7 seconds or more and 50 seconds or less, and more preferably 10 seconds or more and 45 seconds or less.

[0019] In the production of the aforementioned food starch composition 1, the raw material mixture may contain components other than starch and fatty acid esters, to the extent that they do not hinder the effects of the present invention. Examples of such components include insoluble salts such as calcium carbonate.

[0020] <Food grade starch composition 2> Another embodiment of component (A1-1) is a food starch composition 2 which contains 75% by mass or more of starch, and as starch, contains 3% by mass or more of low molecular weight starch of which has an amylose content of 5% by mass or more in the food starch composition.

[0021] Food starch composition 2 contains 75% by mass or more of starch, preferably 80% by mass or more, and more preferably 85% by mass or more, based on the total amount of food starch composition 2. Furthermore, there is no upper limit on the starch content in the food starch composition 2. For example, it may be 100% by mass or less of the total food starch composition 2, but it may also be 99.5% by mass or less, 99% by mass or less, etc.

[0022] In the food starch composition 2, the starch is, for example, food starch, and unprocessed starch that can be used in the aforementioned component (A1-1) can be used. From the viewpoint of suppressing microwave burning of starch-based foods, the starch used in food starch composition 2 is preferably one or more selected from tapioca starch, corn starch, rice starch, and soybean starch, and more preferably one or two selected from tapioca starch and corn starch. Furthermore, the low molecular weight starch can be made from one or more selected from the group consisting of tapioca starch and corn starch, preferably from one or more selected from the group consisting of tapioca starch, high-amylose corn starch and corn starch, more preferably from one or more selected from the group consisting of high-amylose corn starch and corn starch, and even more preferably from high-amylose corn starch. The method for reducing molecular weight can be one or more selected from the group consisting of acid treatment and enzymatic treatment, preferably acid treatment. The peak molecular weight of the aforementioned low-molecular-weight starch is 3 × 10⁻⁶. 3 It is preferable that the amount be greater than or equal to 8 × 10 3 It is more preferable to keep it as above. Also, the peak molecular weight of the low molecular weight starch is, from a similar viewpoint, 5 × 10 4 The following is preferable: 3 × 10 4 It is more preferable to use the following: 1.5 × 10 4 The following is even more preferable. The method for measuring the peak molecular weight of the low-molecular-weight starch is described in the Examples section.

[0023] When the method for reducing the molecular weight of the low molecular weight starch is acid treatment, the conditions for the acid treatment are not particularly limited, but for example, it can be treated as follows. After adding starch and water to the reaction apparatus, acid is added. Alternatively, acid water (water in which acid has been pre-dissolved) and the raw material starch are added to the reaction apparatus. From the viewpoint of performing the acid treatment more stably, it is desirable that the entire amount of starch during the reaction is homogeneously dispersed in the aqueous phase or in a slurry state. To achieve this, the concentration of the starch slurry during the acid treatment should be adjusted to a range of, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity will increase, and it may become difficult to stir the slurry uniformly.

[0024] Examples of acids used in the aforementioned acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and can be used regardless of type or purity.

[0025] In the acid treatment reaction, for example, the acid concentration during the acid treatment is preferably 0.05 normal (N) or more and 4N or less, more preferably 0.1N or more and 4N or less, and still more preferably 0.2N or more and 3N or less. The reaction temperature is preferably 30°C or more and 70°C or less, more preferably 35°C or more and 70°C or less, and still more preferably 35°C or more and 65°C or less. The reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and still more preferably 1 hour or more and 48 hours or less.

[0026] Furthermore, the food starch composition 2 in this embodiment may contain other components besides starch, as needed, as long as they do not hinder the effects of the present invention. Specific examples of ingredients other than starch include sugars other than starch, such as sucrose; proteins such as gluten; grain flours such as soy flour; polysaccharides and other gums such as pectin; oils and fats; pigments; emulsifiers such as lecithin, glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters; and insoluble salts such as calcium carbonate and calcium sulfate.

[0027] Food starch composition 2 preferably has a content on the surface of a sieve with a mesh size of 0.075 mm according to JIS-Z8801-1 standards of 50% to 100% by mass, more preferably 50% to 95% by mass, and even more preferably 55% to 90% by mass. Furthermore, food starch composition 2 preferably has a content below the surface of a sieve with a mesh size of 0.25 mm according to JIS-Z8801-1 standards of 70% to 100% by mass, and more preferably 75% to 100% by mass.

[0028] The step of gelatinizing the raw materials for food starch composition 2 can use a general method used for heat gelatinization of starch. Specifically, heat gelatinization methods using machines such as drum dryers, jet cookers, and extruders are known, but in this embodiment, from the viewpoint of more reliably obtaining a composition that satisfies specific conditions for the degree of gelatinization, it is suitable to include a heat gelatinization step using an extruder in food starch composition 2. When performing a heat gelatinization process using an extruder, the raw material containing starch is usually treated by adding water to adjust the moisture content to between 10% and 60% by mass, and then heat gelatinized under conditions such as a barrel temperature of 30-200°C, an outlet temperature of 80-180°C, a screw rotation speed of 100-1000 rpm, and a heat treatment time of 5-60 seconds. It is preferable to perform a drying treatment after heat gelatinization. A drum dryer or a forced-air dryer can be used for the drying treatment.

[0029] The degree of gelatinization of component (A1-1) is 30% or higher, preferably 35% or higher, more preferably 40% or higher, even more preferably 45% or higher, and even more preferably 55% or higher, from the viewpoint of suppressing microwave burning of starchy foods. Similarly, the upper limit of the degree of gelatinization of component (A1-1) is 100% or lower. Here, the degree of gelatinization of gelatinized starch is measured according to the BAP method (β-amylase-pullulanase method). Detailed measurement methods are described in the Examples section.

[0030] <Ingredients (A1-2)> In this embodiment, component (A1-2) is an alpha-gelatinized product of modified starch having a degree of alpha-gelatinization of 60 to 100. The modified starch used in component (A1-2) refers to starch that has undergone chemical processing. Examples of such chemical processing include acetylation; crosslinking such as phosphate crosslinking and adipic acid crosslinking; oxidation; etherification such as hydroxypropylation; monoesterification such as phosphate monoesterification; and octenyl succinic acid treatment. These chemical processing methods may be used individually or in combination of two or more. From the viewpoint of suppressing microwave burning, the modified starch used in component (A1-2) is preferably one or two selected from the group consisting of acetylated starch and phosphate crosslinking, and more preferably acetylated phosphate crosslinked starch. Examples of raw starches for the modified starch used in component (A1-2) include corn starch such as high-amylose corn starch, corn starch, and waxy corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, bean starch such as mung bean starch and pea starch, and sago palm starch. Preferably, it is one or more selected from the group consisting of tapioca starch, corn starch, potato starch, rice starch, and bean starch, more preferably one or more selected from the group consisting of tapioca starch, corn starch, and potato starch, and even more preferably tapioca starch. The modified starch is subjected to gelatinization treatment to obtain components (A1-2). The gelatinization treatment method is not particularly limited, but examples include jet cooker treatment, drum dryer treatment, extruder treatment, etc. Preferably, it is one or two selected from drum dryer treatment and extruder treatment, and more preferably drum dryer treatment. The degree of gelatinization of components (A1-2) is 60% or higher, preferably 70% or higher, more preferably 80% or higher, even more preferably 85% or higher, even more preferably 90% or higher, and most preferably 95% or higher, from the viewpoint of suppressing microwave burning of starchy foods. Here, the degree of gelatinization of gelatinized starch is measured according to the BAP method (β-amylase-pullulanase method). Detailed measurement methods are described in the Examples section.

[0031] <Ingredient (A2)> In this embodiment, component (A2) is gelatin. Gelatin is a hydrolyzed collagen product. Gelatin can be derived from parts of livestock such as pigs and cattle, such as skin and bones; from poultry such as chickens, such as skin and bones; or from parts of fish such as scales and skin. Furthermore, gelatin can be classified into acid-treated gelatin and alkali-treated gelatin based on the treatment method before hydrolysis of collagen, and either of these may be used.

[0032] From the viewpoint of suppressing microwave burning of starchy foods, the content of component (A) in the surface adhesion composition liquid is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.15% by mass or more, relative to the total surface adhesion composition liquid. Also, from the same viewpoint, it is preferably 10% by mass or less, more preferably 7% by mass or less, even more preferably 6% by mass or less, even more preferably 4% by mass or less, and may also be 2% by mass or less, or 1% by mass or less.

[0033] <Water> In this embodiment, water is not particularly limited as long as it is edible. Furthermore, the term "water" as used herein also includes the moisture content of liquids used in place of water, such as soups, broths, liquid seasonings, and fruit juices. However, the water does not include the moisture content in the powdered raw materials. From the viewpoint of suppressing microwave burning of starchy foods, the water content in the surface adhesion composition liquid is preferably 85% by mass or more, more preferably 90% by mass or more, relative to the total surface adhesion composition liquid. Also, from the same viewpoint, it is preferably 99.5% by mass or less, more preferably 99% by mass or less, and even more preferably 98.7% by mass or less.

[0034] <Edible fats and oils> In this embodiment, the edible oil is not particularly limited as long as it is an oil used for food, but from the viewpoint of improving the dispersibility of component (A), it is preferably a liquid oil. Specifically, it is an oil that is liquid, i.e., fluid, at 1 atmosphere and 25°C. More preferably, it is an oil that is liquid at 15°C, and even more preferably, an oil that is liquid at 5°C.

[0035] Edible oils and fats include, for example, vegetable oils such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, cocoa butter, palm kernel oil, coconut oil, camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil, and poppy oil; animal oils such as beef tallow, pork tallow, milk fat, chicken fat, and fish oil; and synthetic oils such as medium-chain triglycerides. Processed oils and fats obtained by fractionating, hydrogenating, or transesterifying these edible oils and fats are also included. Furthermore, the aforementioned vegetable oils and fats also include oils and fats derived from oilseeds that have been selectively bred to increase their oleic acid content, such as high-oleic rapeseed oil, high-oleic soybean oil, high-oleic sunflower oil, and high-oleic safflower oil. Edible oils and fats may be used individually or in combination of two or more types. From the viewpoint of suppressing microwave burning of starchy foods, the edible oil is preferably at least one selected from the group consisting of rapeseed oil, soybean oil, palm oil, corn oil, rice oil, safflower oil, cottonseed oil, sunflower oil, and olive oil, and more preferably at least one selected from the group consisting of rapeseed oil, soybean oil, and olive oil.

[0036] The content of edible oils and fats in the surface adhesion composition liquid is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, and even more preferably 0.8% by mass or more, relative to the total surface adhesion composition liquid, from the viewpoint of improving the dispersibility of component (A) and suppressing microwave burning of starchy foods. Also, from the same viewpoint, it is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less, 3% by mass or less, or 2% by mass or less.

[0037] <Other ingredients> In this embodiment, the surface adhesion composition liquid may contain components other than those listed above. For example, it may contain components commonly used in food products, such as cereal flour, starch other than component (A), flavorings, enzyme preparations, alkaline preparations, phosphates, thickeners other than component (A), pigments, antioxidants, bacteriostatic agents, and seasonings.

[0038] In this embodiment, the surface adhesion composition liquid is preferably used to suppress microwave burning.

[0039] (starchy food) In this embodiment, starchy foods refer to foods processed using starch (carbohydrates) such as wheat flour, starch, rice, rice flour, buckwheat flour, kudzu flour, millet flour, and other grains as the main raw material. Examples include noodles, rice dishes, bread, noodle wrappers, Chinese steamed buns, mochi, and dumplings, and preferably at least one selected from the group consisting of noodles and rice dishes, and more preferably noodles.

[0040] Examples of noodle dishes include pasta, udon, Chinese noodles, soba, somen, hiyamugi, cold noodles, rice vermicelli, kishimen, and yakisoba. Examples of rice dishes include white rice, onigiri, fried rice, pilaf, sekihan, and takikomi gohan. Examples of starchy foods including noodles and rice dishes include soba meshi. Examples of bread dishes include sliced ​​bread, rolls, hot dog buns, sandwiches, and steamed buns. Examples of noodle wrappers include gyoza wrappers, wonton wrappers, shumai wrappers, and spring roll wrappers. Examples of Chinese steamed buns include nikuman, butaman, and anman.

[0041] In this embodiment, the starchy food is preferably a starchy food suitable for microwave cooking. The heating conditions during microwave cooking (microwave heating) are not particularly limited and can be set appropriately according to the type of starchy food. Furthermore, it is preferable that the starchy food be frozen or refrigerated before microwave cooking. The freezing temperature can be, for example, -100°C or higher and less than 0°C, and -50°C or higher and less than 0°C is preferred. The refrigeration temperature can be, for example, 0°C or higher and 15°C or lower, and 0°C or higher and 10°C or lower is preferred.

[0042] In this embodiment, it is preferable that the starchy food is a starchy food to which the above-described surface-adhesion composition liquid has been applied. By applying the surface-adhesion composition liquid, microwave burning of the starchy food can be suppressed.

[0043] (Method for producing a surface adhesion composition liquid) In this embodiment, the method for producing the surface adhesion composition liquid includes the step of mixing the water, the edible oil, and component (A) described above. The method and procedure of mixing are not particularly limited, but for example, they can be mixed in the following procedure. (Step 1) A step of mixing the above-mentioned component (A) and edible oils and fats. (Step 2) After (Step 1), the above-mentioned step of mixing in water. Furthermore, in step 1, a surface adhesion composition containing component (A), as described later, may be used instead of component (A).

[0044] (Method of manufacturing starch-based foods) In this embodiment, the method for producing starch-based food includes the step of applying the above-described surface adhesion composition liquid to the starch-based food. The method for applying the surface adhesion composition liquid is not particularly limited, but can be appropriately employed from, for example, spraying, coating, dipping, mixing, etc. Furthermore, the timing of the step of applying the above-mentioned surface adhesion composition liquid is not particularly limited, but it is preferably after the starchy food has been cooked. Alternatively, a refrigeration or freezing step may be included after cooking but before the step of applying the surface adhesion composition liquid. The food may also be frozen at the time of application.

[0045] The amount of surface adhesion solution added can be appropriately determined depending on the type of starchy food product and the method of adhesion. When the starchy food is noodles, the amount of surface-adhesion composition liquid added is, from the viewpoint of suppressing microwave burning of the starchy food, for example, 0.5 parts by mass or more, preferably 1 part by mass or more, more preferably 2 parts by mass or more, even more preferably 3 parts by mass or more, and even more preferably 5 parts by mass or more, per 100 parts by mass of noodles before application (noodles after heating). Alternatively, the amount may be, for example, 100 parts by mass or less, 50 parts by mass or less, 30 parts by mass or less, 20 parts by mass or less, 15 parts by mass or less, etc. When the starchy food is cooked rice, the amount of surface-adhering composition liquid added is, from the viewpoint of suppressing microwave burning of the starchy food, for example, 0.5 parts by mass or more, preferably 1 part by mass or more, more preferably 2 parts by mass or more, even more preferably 3 parts by mass or more, and even more preferably 5 parts by mass or more, per 100 parts by mass of cooked rice before application. Alternatively, the amount may be, for example, 100 parts by mass or less, 50 parts by mass or less, 30 parts by mass or less, 20 parts by mass or less, 15 parts by mass or less, etc.

[0046] The method for producing starch-based foods may include a step of freezing or refrigerating the food after the step of applying the surface-adhering composition liquid described above. The freezing and refrigeration temperatures are as described above.

[0047] (Surface adhesion composition) In this embodiment, the surface adhesion composition is a composition used by mixing it with at least water and edible oil and fat to adhere it to the surface of a starchy food product, and contains the following component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2). Ingredient (A1-1): Alpha-gelatinized unprocessed starch with a degree of alpha-gelatinization of 30 to 100. Ingredients (A1-2): Alpha-gelatinized modified starch with a degree of alpha-gelatinization of 60 to 100. Ingredient (A2): Gelatin The components (A), water, and edible oils and fats are as described above in (Composition liquid for surface adhesion of starchy foods). Furthermore, the surface adhesion composition is preferably in powder form.

[0048] In this embodiment, the surface adhesion composition may contain substances other than component (A). If the surface adhesion composition contains substances other than component (A), these may include powdered substances among the other components described in the surface adhesion composition liquid.

[0049] In this embodiment, the surface adhesion composition may contain substances other than component (A). If the surface adhesion composition contains substances other than component (A), examples include powdered substances from the <other components> mentioned in the surface adhesion composition liquid. The content of component (A) in the surface adhesion composition is preferably 15% by mass or more, more preferably 18% by mass or more, and may be 30% by mass or more, 50% by mass or more, 70% by mass or more, or 80% by mass or more. Furthermore, the content of component (A) in the surface adhesion composition is preferably 100% by mass or less, and may be 99% by mass or less, 95% by mass or less, or 90% by mass or less.

[0050] (Methods to prevent microwave burning of starchy foods) In this embodiment, the method for suppressing microwave burning of starchy foods involves applying the above-mentioned surface-adhesion composition liquid to the starchy food before microwave heating. The method for applying the surface-adhesion composition liquid and the amount of the surface-adhesion composition liquid added are as described above. In this context, microwave burning of starchy foods specifically refers to the burning or hardening of the appearance of noodles due to partial overheating during microwave cooking, or the hardening of the texture when eaten due to partial overheating during microwave cooking. [Examples]

[0051] The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited to these. In the following examples, unless otherwise specified, "%" means "mass%". Also, unless otherwise specified, "parts" means "parts by mass".

[0052] The following were mainly used as raw materials for the surface adhesion solution: [Ingredients (A)] (A1-1) • Starch 1: Starch produced in Production Example 1 described later. • Starch 2: Starch produced in manufacturing example 3 described later. • Starch 3: Pregelatinized waxy corn starch: "α Waxy (Y)" manufactured by J-Oil Mills Co., Ltd., degree of gelatinization: 100% (A1-2) • Starch 4: Pregelatinized acetylated phosphate cross-linked tapioca starch: "Gelcol GT-α" manufactured by J-Oil Mills Co., Ltd. Degree of pregelatinization: 100% (A2) • Gelatin: "Cook Gelatin" Morinaga & Co., Ltd. [Other starches] ·Starch 5: Potato starch: "BP-200" manufactured by J-Oil Mills Co., Ltd.: Degree of gelatinization: 0% • Starch 6: Hydroxypropylated tapioca starch: "Gelcol POT-05" manufactured by J-Oil Mills Co., Ltd.: Degree of gelatinization: 0% [Edible oils and fats] • Rapeseed oil: "AJINOMOTO Smooth Canola Oil," manufactured by J-Oil Mills Co., Ltd. (liquid at 5°C, rising melting point below 5°C) • Olive oil: "AJINOMOTO Extra Virgin Olive Oil," manufactured by J-Oil Mills Co., Ltd. (Liquid at 5°C, rising melting point below 5°C) • Soybean oil: "AJINOMOTO Soybean Oil," manufactured by J-Oil Mills Co., Ltd. (liquid at 5°C, rising melting point below 5°C) [Emulsifier-containing oil and fat composition 1] • "JOYL PRO Noodle Handling Oil F": Manufactured by J-Oil Mills Co., Ltd.

[0053] <Measuring the degree of alpha-gelatinization> The measurement was performed using the β-amylase-pullulanase (BAP) method. Specifically, the degree of gelatinization (%) of pregelatinized starch was measured according to the method described in "A New Method for Measuring the Degree of Gelatinization and Retrograde of Starch Using the β-Amylase-Pullulanase (BAP) System" in "Starch Chemistry," Vol. 28, No. 4, pp. 235-240 (1981).

[0054] <Manufacturing Example 1> • Production of starch 1 (food starch composition 1) A raw material mixture consisting of 2 kg of potato starch and 15 g of polyglycerin fatty acid ester was subjected to heat treatment using a twin-screw extruder while adding water at a rate of 11.5% by mass (50 g / min) relative to the powder. The resulting heat-treated material was placed in a constant temperature bath set to 110°C for 30 minutes and dried. The dried heat-treated material was crushed using a tabletop pulverizer, and the fraction below the sieve, which was passed through a sieve with a mesh size of 0.25 mm according to JIS-Z8801-1 standards, was collected to obtain starch 1. The conditions for the twin-screw extruder were as follows: barrel temperature 30°C to 170°C, outlet temperature 100°C to 170°C, maximum barrel pressure 5 MPa, and screw rotation speed 230 rpm. The degree of gelatinization of starch 1 was 100%. <Manufacturing Example 2> • Production of acid-treated high-amylose corn starch Acid-treated high-amylose corn starch was produced as a low-molecular-weight starch, which is the raw material for starch 2. High-amylose corn starch (HS-7, manufactured by J-Oil Mills Co., Ltd., amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50°C. A 4.25N aqueous hydrochloric acid solution was then added in a volume 1 / 9 of the slurry's mass ratio while stirring to initiate the reaction. After 16 hours of reaction, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high-amylose corn starch. The peak molecular weight of the obtained acid-treated high-amylose corn starch was measured by the following method, and the peak molecular weight was found to be 1.2 × 10⁶. 4 That was the case.

[0055] <Method for measuring peak molecular weight> Peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022). (1) The sample was ground, and the fraction below the 0.15 mm mesh size was collected using a sieve conforming to JIS-Z8801-1 standards. This collected fraction was suspended in the mobile phase at a concentration of 1 mg / mL, and the suspension was heated at 100°C for 3 minutes to completely dissolve. The sample was filtered using a 0.45 μm filtration filter (ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as the analytical sample. (2) The molecular weight was measured under the following analytical conditions. Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation), 2 columns. Flow rate: 0.5 mL / min. Mobile phase: 5 mM NaNO3-containing 90% (v / v) dimethyl sulfoxide solution. Column temperature: 40°C. Analyte volume: 0.2 mL. (3) Detector data was collected using software (Multi-Station GPC-8020 model II data acquisition ver5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated. For the calibration curve, we used pullulan with a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko Corporation). <Manufacturing Example 3> • Production of starch 2 (food starch composition 2) 79% by mass of corn starch (Corn Starch Y, manufactured by J-Oil Mills Co., Ltd.), 20% by mass of acid-treated high-amylose corn starch obtained in Production Example 1, and 1% by mass of calcium carbonate were mixed in a bag until thoroughly homogenized. The mixture was subjected to pressurized heat treatment using a twin-screw extruder (KEI-45, manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows: Raw material supply: 450g / min (heat treatment time: approximately 10 seconds) Water addition: Water added to a total of 17% by mass of the raw material Barrel temperature: 50°C, 70°C, and 100°C from the raw material inlet to the outlet Outlet temperature: 100~110°C Screw rotation speed: 250rpm The heated gelatinized product obtained by the extruder treatment was dried at 110°C to adjust its moisture content to 10% by mass. Next, the dried heated gelatinized material was crushed using a tabletop cutter grinder and then sieved using a sieve conforming to JIS-Z8801-1 standards. The sieved heated gelatinized material was mixed in a predetermined proportion to prepare starch 2 having the particle size distribution shown in Table 1. Furthermore, the degree of gelatinization of starch 2, as measured by the method described above, was 51%.

[0056] [Table 1]

[0057] <Test Example 1> (1) Preparation of surface adhesion composition solution Surface adhesion solutions were prepared using the formulations listed in Table 2 according to the following procedure. However, for the control example, only edible oil and water were used as the test solution. 1. Edible oils and fats, component (A), or other starches were placed in a container and stirred. However, for Examples 1-6, component (A1-1) and starch 6 were mixed beforehand to form a surface adhesion composition, which was then placed in the container. 2. Water was added to the mixture from step 1 and stirred. 3. Confirm that component (A) or other starch was dispersed, and obtain each test solution. (2) Preparation of pasta 1. Measure 10g of each surface adhesion solution prepared in (1) above into a bowl (10 parts by mass per 100 parts by mass of boiled pasta). 2. Prepare 6 kg of boiling water in a pot (1 kg for every 100 g of dry pasta), and add 60 g of salt (1.0 mass%) to the water just before boiling the pasta. 3. Add 600g of dried pasta (Ma-Ma 1.8mm, manufactured by Nissin Foods Co., Ltd.) to the boiling water from step 2 above and boil for 11 minutes. 4. Place the cooked pasta in a colander and let it sit for 30 seconds to drain the water. 5. For separating the noodles, rapeseed oil was added and mixed in a ratio of 3 parts by mass per 100 parts by mass of boiled pasta noodles. 6. Add 100g of the boiled pasta from step 5 to the bowl from step 1 and mix for 1 minute. 7. Place the pasta from step 6 onto a pasta plate and cool it in a shock freezer (blast chiller & shock freezer HBC-12A3, manufactured by Hoshizaki Electric Co., Ltd., set to -20°C) for 30 minutes. 8. After cooling, it was stored in a freezer (-18 to -20°C) for one day.

[0058] (3) Evaluation Frozen pasta was heated in a microwave oven (Steam Oven Range NE-S265, manufactured by Panasonic Corporation) at 600W for 3 minutes. After heating, one expert panelist evaluated the pasta based on the following criteria: appearance (whether there was any burning or hardening due to partial overheating of the noodles) and texture (whether hardening due to partial overheating of the noodles was noticeable when eaten). The expert panelist's evaluation scores are shown in Table 2.

[0059] [Microwave burn (appearance)] 3 points or higher is acceptable. 5: No microwave burn marks. 4: Almost no microwave burn marks. 3: There is some slight microwave discoloration, but it is within acceptable limits. 2: There are quite a few microwave burn marks. 1: Microwave burn is very common.

[0060] [Microwave-baked (texture)] 3 points or higher is a passing score. 5: No hardening due to microwave burning was observed; it remained soft. 4: It doesn't seem to harden much from being microwaved, and is slightly soft. 3: There is a slight hardening due to microwave exposure, but it is within acceptable limits. 2: Hardening due to microwave burning can be felt. 1: The hardening due to microwave burning is very noticeable.

[0061] [Table 2]

[0062] As a result, as shown in Table 2, it was found that in the examples using the surface adhesion composition liquid containing component (A), microwave burning of the noodles could be suppressed compared to Control Example 1 and Comparative Example 1. When component (A1) was used, the microwave burn suppression effect was high when the degree of gelatinization was 100%, as in Examples 1-1 and 1-3. In addition, Example 1-2, although the degree of gelatinization was 51%, also showed a high microwave burn suppression effect. A comparison of Examples 1-3 and 1-4 showed that using unprocessed starch as the raw material for pregelatinized starch resulted in a higher suppression of microwave burning. A comparison of Examples 1-1 and 1-3 showed that extruder processing was a superior pregelatinization method compared to drum drying. Furthermore, using gelatin as ingredient (A2) also helped to suppress microwave burning of the noodles.

[0063] <Test Example 2> The tests were conducted using the same procedure as in Test Example 1, except that the compositions in Table 3 were used, that in Example 2-3 oil composition 1 was used as the filleting oil, and that in Example 2-4, steps 7 onwards were performed under refrigerated storage instead of frozen storage for one day. The evaluation results are shown in Table 3.

[0064] [Table 3]

[0065] As a result, as shown in Table 3, it was found that applying the surface-adhesion composition liquid of the present invention after boiling the noodles can suppress microwave burning. The amount of component (A) added was 0.2% to 3% by mass, which suppressed microwave burning in appearance and texture, and the effect was higher at 0.5% to 3% by mass. However, in Example 2-2, a slight sliminess was felt in the texture. Furthermore, when emulsifier-containing oil composition 1 was used in combination as noodle handling oil, the effect of suppressing microwave burning of noodles was enhanced, resulting in a desirable food product. Furthermore, even when microwave cooking was performed after refrigeration following the application of the surface-adhering composition solution, as in Example 2-4, microwave burning was suppressed.

[0066] <Test Example 3> • Evaluation of fried rice 1. Take 80g of commercially available frozen fried rice (7 Premium Fried Rice (Bag): Manufactured by Ajinomoto Frozen Foods) while it is still frozen, place it in a bowl, spray 8g of each test solution shown in Table 4 onto it, and mix well. 2. Place each of the fried rice dishes from step 1 onto a plate and cool them in a shock freezer (set to -20°C) for 30 minutes. 3. After cooling, it was stored in a freezer (-18 to -20°C) for one day. 4. The frozen fried rice was heated in a microwave at 600W for 5 minutes. After heating, one expert panelist evaluated the microwave-burned fried rice based on the following criteria: Appearance: whether there was any burning or hardening of the rice due to partial overheating; Texture: whether the hardening of the rice due to partial overheating was noticeable when eating. The evaluation results are shown in Table 4.

[0067] [Table 4]

[0068] As a result, as shown in Table 4, applying the surface-adhesion liquid of the present invention to cooked fried rice suppressed microwave burning of the rice. It was also found that the microwave burning suppression effect can be observed even when applied to frozen food.

Claims

1. A liquid composition for surface adhesion of starchy foods, containing water, edible oils and fats, and the following component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1-1): Alpha-gelatinized unprocessed starch with a degree of alpha-gelatinization of 30 to 100. Ingredients (A1-2): Alpha-gelatinized modified starch with a degree of alpha-gelatinization of 60 to 100. Ingredient (A2): Gelatin

2. The surface adhesion composition liquid according to claim 1, wherein the content of component (A) is 0.05% by mass or more and 10% by mass or less in the composition.

3. The surface adhesion composition liquid according to claim 1 or 2, wherein the content of the edible oil is 0.3% by mass or more and 10% by mass or less in the composition.

4. The surface adhesion composition liquid according to claim 1 or 2, wherein the starchy food is one or more selected from the group consisting of noodles and cooked rice.

5. A surface-adhesion liquid composition according to claim 1 or 2, used to suppress microwave burning of starchy foods.

6. A starchy food product to which the surface-adhesion composition liquid according to claim 1 or 2 has been applied.

7. A method for producing a starchy food product, comprising the step of applying a surface adhesion composition liquid according to claim 1 or 2 to a starchy food product.

8. A method for producing a starchy food according to claim 7, further comprising a freezing step.

9. A surface adhesion composition for use by mixing with at least water and edible oils and fats and applying it to the surface of starchy foods, the composition comprising the following component (A). Component (A): One or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1-1): Alpha-gelatinized unprocessed starch with a degree of alpha-gelatinization of 30 to 100. Ingredients (A1-2): Alpha-gelatinized modified starch with a degree of alpha-gelatinization of 60 to 100. Ingredient (A2): Gelatin

10. A method for suppressing microwave burning of food, characterized by applying a surface-adhesion liquid for starchy foods containing water, edible oils and fats, and the following component (A) to starchy foods after heating. Component (A): One or two selected from the group consisting of component (A1) and component (A2) Ingredient (A1-1): Alpha-gelatinized unprocessed starch with a degree of alpha-gelatinization of 30 to 100. Ingredients (A1-2): Alpha-gelatinized modified starch with a degree of alpha-gelatinization of 60 to 100. Ingredient (A2): Gelatin

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