Loosening agent

Abstract

The objective is to provide a loosening agent that can improve both the loosening properties of starch-containing foods, which are caused by food particles sticking together, and the maintenance of the food's original flavor. [Solution] A loosening agent for starch-containing foods, comprising an edible oil and fat composition in which a water-soluble component is dispersed, with at least one of the water-soluble components selected from the group consisting of water-soluble emulsifiers, polyphenol materials, and carbohydrates.

Description

Technical Field

[0001] The present invention relates to a loosening agent.

Background Art

[0002] With the diversification of food in recent years, the demand for processed foods has been increasing. In particular, starch-containing foods such as noodles and cooked rice, which are mass-processed and mass-cooked products, are sold at convenience stores, supermarkets and the like, and have come to be consumed by many consumers.

[0003] Among these distributed and commercially available processed foods, particularly problematic issues are the convenience of processing and quality degradation over time.

[0004] In starch-containing foods such as noodles and cooked rice, during processing and cooking, starchy substances flow out to the food surfaces, causing the foods to adhere to each other. As a result, in the case of noodle products, the adhesion between noodles makes it difficult to divide the noodles into individual servings or mix them with soup or sauce at the time of consumption. In the case of instant noodles, the bonded portions of the noodles are less likely to rehydrate when hot water is added. In addition, in the case of cooked rice products, situations may occur where fried rice cannot be uniformly stir-fried as a whole, or rice grains are crushed by an onigiri forming machine. These problems lead to reduced production efficiency and increased costs, and furthermore, the resulting finished foods are also difficult to eat and not palatable at the time of consumption.

[0005] Conventional methods for suppressing the adhesion between foods and improving the loosening property, which were mentioned at the beginning, include a method of mixing fats and oils or emulsified fats and oils (Patent Document 1), a method of adding a sucrose fatty acid ester with a high HLB (Patent Document 2), a method of adding an organic acid (Patent Document 3), a method of using water-soluble hemicellulose (Patent Document 4, Patent Document 5), a method of using gum arabic, ghatti gum, and an emulsifier (Patent Document 6), and the like.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

[0007] Patent documents 1 to 6 all show some promise as methods for eliminating the binding properties between food items and improving their looseness. However, they do not adequately disclose or suggest improvements to address the issue of the loosening agent affecting the original flavor of the food.

[0008] The present invention aims to provide a loosening agent that can suppress the binding of starch-containing foods together, improve their looseness, and maintain the original flavor of the food.

[0009] In view of the above problems, the present inventors conducted extensive research and found that the above problems can be solved by using a loosening agent for starch-containing foods, which contains at least an edible oil and fat composition in which a water-soluble component is dispersed in the oil phase, wherein the water-soluble component is one or more selected from the group consisting of water-soluble emulsifiers, polyphenol materials, and carbohydrates. This led to the completion of the present invention.

[0010] In other words, the present invention encompasses the following: [1] A loosening agent comprising at least an edible oil composition in which a water-soluble component is dispersed in the oil phase, A loosening agent for starch-containing foods, wherein the aforementioned water-soluble component is one or more selected from the group consisting of water-soluble emulsifiers, materials containing polyphenols, and carbohydrates. [2] The loosening agent according to [1], wherein the proportion of edible oil in the loosening agent is 0.1% by weight or more. [3] The loosening agent according to [1] or [2], wherein the proportion of the water-soluble component in the edible oil composition is 1 to 2000 ppm by weight. [4] The loosening agent according to [1] or [2], wherein the HLB of the water-soluble emulsifier is 12 or more. [5] The loosening agent according to [3], wherein the HLB of the water-soluble emulsifier is 12 or more. [6] The loosening agent according to [1] or [2], wherein the polyphenol material is catechin. [7] The loosening agent according to [3], wherein the polyphenol material is catechin. [8] The loosening agent according to [1] or [2], wherein the carbohydrate is maltose. [9] The loosening agent according to [3], wherein the carbohydrate is maltose.

[10] The loosening agent according to [1] or [2], wherein the starch-containing food is noodles and / or tapioca pearls.

[11] The loosening agent according to [3], wherein the starch-containing food is noodles and / or tapioca pearls.

[12] The loosening agent according to [4], wherein the starch-containing food is noodles and / or tapioca pearls.

[13] The loosening agent according to [5], wherein the starch-containing food is noodles and / or tapioca pearls.

[14] The loosening agent according to [6], wherein the starch-containing food is noodles and / or tapioca pearls.

[15] The loosening agent according to [7], wherein the starch-containing food is noodles and / or tapioca pearls.

[16] The loosening agent according to [8], wherein the starch-containing food is noodles and / or tapioca pearls.

[17] The loosening agent according to [9], wherein the starch-containing food is noodles and / or tapioca pearls.

[18] A starch-containing food comprising at least a loosening agent that contains an edible oil and fat composition having a water-soluble component dispersed in an oil phase, The starch-containing food, wherein the water-soluble component is one or more selected from the group consisting of a water-soluble emulsifier, a polyphenol material, and a saccharide.

[19] A method for producing a loosening agent for starch-containing foods, comprising all of the following steps. 1. A step of preparing an aqueous solution containing one or more water-soluble components selected from the group consisting of a water-soluble emulsifier, a polyphenol material, and a saccharide 2. A step of adding the aqueous solution to an edible oil and fat to prepare an edible oil and fat composition in which the aqueous solution is dispersed in the edible oil and fat 3. A step of preparing an oil phase comprising the edible oil and fat composition prepared in step 2

[20] The method for producing a loosening agent for starch-containing foods according to

[19] , further comprising the following step 4. 4. A step of mixing and emulsifying the oil phase prepared in step 3 and a water phase to prepare an oil-in-water emulsion

[21] A method for improving the loosening property of a starch-containing food, by incorporating an agent at least comprising an edible oil and fat composition in which one or more water-soluble components selected from the group consisting of a water-soluble emulsifier, a polyphenol material, and a saccharide are dispersed in an oil phase, into the starch-containing food.

Advantageous Effects of Invention

[0011] According to the present invention, it is possible to provide a loosening agent that can suppress the binding of starch-containing food pieces to each other to improve the loosening property, and can maintain the inherent flavor of the food. By using the loosening agent of the present invention, it is possible to provide a starch-containing food in which the binding between food pieces is suppressed to improve the loosening property, and the inherent flavor of the food is maintained.

Modes for Carrying Out the Invention

[0012] Hereinafter, the present invention will be described in more detail. In the claims and the present specification, "~" means a value equal to or greater than a predetermined value (the lower limit of the numerical range) and equal to or less than a predetermined value (the upper limit of the numerical range). When the upper limit and lower limit of a numerical range are indicated, the upper limit and lower limit can be appropriately combined, and the numerical ranges obtained thereby are also disclosed herein.

[0013] The present invention relates to a loosening agent containing at least an edible oil and fat composition in which a water-soluble component is dispersed in an oil phase. In one embodiment (A), the loosening agent of the present invention is composed of an oil phase containing an edible oil and fat composition in which a water-soluble component is dispersed, and a water phase that is not contained in the oil phase. More preferably, it is an emulsion composed of the oil phase and the water phase, and even more preferably, it is an oil-in-water emulsion composed of the oil phase and the water phase. The water phase referred to herein does not refer to the constitution related to the water-soluble component dispersed in the edible oil and fat composition. In another embodiment (B), the loosening agent of the present invention is also preferably an oil and fat composition consisting only of an oil phase containing an edible oil and fat composition in which a water-soluble component is dispersed. The oil phase refers to a phase composed only of oil-soluble components, excluding the part constituting the edible oil and fat composition in which the water-soluble component is dispersed. The loosening agent of the present invention can take any form such as liquid, paste, powder, and solid as its properties.

[0014] The edible oil and fat contained in the oil phase of the loosening agent of the present invention is not particularly limited, and examples thereof include vegetable oils and fats such as palm oil, rapeseed oil, high-erucic acid rapeseed oil, sunflower oil, high-oleic sunflower oil, soybean oil, rice bran oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, shea butter, and sal butter; animal oils and fats such as beef tallow, lard, fish oil, and whale oil; algae oil, oils and fats derived from microbial fermentation, synthetic oils and fats such as medium-chain fatty acid triglycerides (MCT), as well as processed oils and fats obtained by subjecting the foregoing to hydrogenation, fractionation, hydrogenated fractionation, fractionated hydrogenation, transesterification, and the like, and further mixed oils and fats of these. The edible oil and fat is preferably such that the raw material oil and fat consists only of the aforementioned vegetable oils and fats. The edible oils and fats mentioned above can be, for example, vegetable oils that are liquid at 20°C. Specifically, examples include fractional low-melting-point portions of palm oil, rapeseed oil, high-erucine rapeseed oil, sunflower oil, high-oleic sunflower oil, soybean oil, rice oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, fractional low-melting-point portions of palm kernel oil, and fractional low-melting-point portions of shea butter. Among these, sunflower oil or high-oleic sunflower oil can be particularly used. The proportion of edible oil in the oil phase contained in the loosening agent of the present invention is preferably 1 to 99% by weight. The lower limit of the content is more preferably 5% by weight, even more preferably 10%, 15%, or 18% by weight, and most preferably 20% by weight. The upper limit of the content is more preferably 90% by weight, even more preferably 80%, 70%, 60%, or 50% by weight, and most preferably 40% by weight. If this range is appropriate, the effects of the present invention can be further realized. The oil phase of the loosening agent of the present invention contains at least an edible oil composition in which a water-soluble component is dispersed, but oil-soluble components other than edible oils may also be included in the oil phase. When the oil-soluble components are included in the oil phase, the proportion of the oil phase of the loosening agent of the present invention shall be obtained by the sum of the content of the edible oil composition in which the water-soluble component is dispersed and the content of the oil-soluble components.

[0015] The proportion of edible oil in the loosening agent of the present invention is preferably 0.1% by weight or more. More preferably 0.2% by weight or more, even more preferably 0.3% by weight or more, 0.4% by weight or more, 0.5% by weight or more, and most preferably 0.6% by weight or more. In embodiment (a) of the loosening agent of the present invention, the proportion of the oil phase in the loosening agent has a lower limit, more preferably 0.5% by weight, even more preferably 0.75% by weight, 1% by weight, 3% by weight, 5% by weight, and most preferably 7% by weight. The upper limit of this proportion is more preferably 30% by weight, even more preferably 25% by weight, 20% by weight, and most preferably 15% by weight. In embodiment (a) of the loosening agent of the present invention, the proportion of the oil phase in the loosening agent is preferably 100% by weight. If this range is appropriate, the effects of the present invention can be further realized.

[0016] The proportion of the aqueous phase in the loosening agent of the present invention is preferably 99.9% by weight or less, more preferably 99.8% by weight or less, even more preferably 99.7% by weight or less, 99.6% by weight or less, 99.5% by weight or less, and most preferably 99.4% by weight or less. In embodiment (a) of the loosening agent of the present invention, the proportion of the aqueous phase in the loosening agent has a lower limit, more preferably 70% by weight, even more preferably 75% by weight, 80% by weight, and most preferably 85% by weight. The upper limit of this proportion is more preferably 99.5% by weight, even more preferably 99.25% by weight, 99% by weight, 97% by weight, 95% by weight, and most preferably 93% by weight. In embodiment (a) of the loosening agent of the present invention, the proportion of the aqueous phase in the loosening agent is preferably 0% by weight. If these ranges are appropriate, the effects of the present invention can be further realized. Furthermore, the oil phase of the loosening agent of the present invention may contain water and water-soluble components other than water in the aqueous phase. When the water-soluble components are included in the aqueous phase, the proportion of the aqueous phase of the loosening agent of the present invention shall be obtained by the sum of the water content and the water-soluble component content.

[0017] The proportion of water-soluble components dispersed in the edible oil composition to the loosening agent of the present invention is preferably 1 to 2000 ppm by weight. The lower limit of the proportion is more preferably 5 ppm by weight, even more preferably 10 ppm by weight, 15 ppm by weight, 20 ppm by weight, 25 ppm by weight, and most preferably 30 ppm by weight. The upper limit of the proportion is more preferably 1800 ppm by weight, even more preferably 1600 ppm by weight, 1400 ppm by weight, 1200 ppm by weight, and most preferably 1100 ppm by weight. If this range is appropriate, the effects of the present invention can be further realized.

[0018] The proportion of the water-soluble component dispersed in edible oils and fats in the loosening agent of the present invention is preferably 0.2 to 400 ppm by weight. The lower limit of the content is more preferably 0.5 ppm by weight, even more preferably 1 ppm by weight, 1.2 ppm by weight, 1.5 ppm by weight, and most preferably 1.8 ppm by weight. The upper limit of the content is more preferably 300 ppm by weight, even more preferably 200 ppm by weight, 150 ppm by weight, 100 ppm by weight, and most preferably 60 ppm by weight. This appropriateness allows for further achievement of the effects of the present invention.

[0019] In the loosening agent of the present invention, the water-soluble component dispersed in the edible oil is one or more selected from the group consisting of water-soluble emulsifiers, polyphenol materials, and carbohydrates. Preferably, it is one or more selected from the group consisting of water-soluble emulsifiers and polyphenol materials. More preferably, it is a water-soluble emulsifier. If the water-soluble component contained in the loosening agent of the present invention is appropriate, the effects of the present invention can be further achieved.

[0020] The water-soluble component includes, in one embodiment, a water-soluble emulsifier. The water-soluble emulsifier preferably has an HLB of 12 or higher. More preferably, it is 13 or higher, 14 or higher, 15 or higher, and even more preferably 16 or higher. The water-soluble emulsifier is not particularly limited, and examples include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and lysolecithin. Among these, it is particularly preferable that it be one or more selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and polyglycerin fatty acid esters. More preferably, it is one or more selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters. If the aforementioned water-soluble emulsifier is suitable, the effects of the present invention can be further realized.

[0021] In one embodiment, the water-soluble component includes a polyphenol material. The polyphenol material is not particularly limited and includes, for example, isoflavone material, hesperidin material, coffee polyphenol material, cocoa polyphenol material, anthocyanin material, rutin material, and catechin material. In particular, it is preferable that it be one or more selected from the group consisting of isoflavone material, hesperidin material, cocoa polyphenol material, and catechin material. More preferably, it is one or more selected from the group consisting of hesperidin material and catechin material. If the aforementioned polyphenol material is suitable, the effects of the present invention can be further realized.

[0022] In one embodiment, the water-soluble component contains a carbohydrate. The carbohydrate is not particularly limited and can include, for example, sugar alcohols, oligosaccharides, various monosaccharides including glucose, various disaccharides including sucrose and maltose, and dextrin. Molasses and high-fructose corn syrup containing these can also be used. Among these, various disaccharides including sucrose and maltose are particularly preferred. More preferably, maltose can be selected. If the aforementioned carbohydrate is appropriate, the effects of the present invention can be further realized.

[0023] In this specification and in the claims of this patent, "starch-containing food" refers to various foods that use starch derived from grains such as rice, wheat, barley, millet, foxtail millet, and corn, or from root vegetables such as cassava, potatoes, and sweet potatoes, either as they are, as crushed products thereof, or as starch obtained therefrom. Examples of processed foods made from grains include rice dishes and noodles. Examples of rice dishes include cooked rice, barley rice, rice balls, sushi, pilaf, fried rice, seasoned rice, and mixed rice. The above examples include processed cooked rice. Examples of noodles include dried noodles, fresh noodles, pasta, soba, udon, Chinese noodles, somen, and instant noodles. Examples of processed foods that use root vegetables as raw materials include tapioca pearls, tapioca flour bread, potato chips, mashed potatoes, french fries, potato bread, baked sweet potatoes, sweet potato chips, and sweet potato bread.

[0024] These starch-containing foods include processed foods intended for immediate consumption, as well as foods prepared at home, and semi-finished products that require cooking before consumption. They also include foods distributed to the market at room temperature, refrigerated, frozen, or sub-zero temperatures.

[0025] The starch-containing foods using the loosening agent of the present invention are not particularly limited, but are preferably processed foods made from grains or processed foods made from root vegetables. More preferred embodiments of the processed foods made from grains include rice dishes and noodles. Even more preferred embodiments include noodles. A more preferred embodiment of the processed foods made from root vegetables is tapioca pearls. The most preferred embodiment of a starch-containing food using the loosening agent of the present invention is noodles.

[0026] The loosening agent of the present invention can be used in combination with other additives as needed, to the extent that it does not affect the effects of the present invention. Other additives include emulsifiers such as glycerin fatty acid esters, sorbitan fatty acid esters, stearoyl lactate, and polysorbate; oily substances such as general animal and vegetable oils and fat-soluble vitamins such as tocopherol; monosaccharides such as glucose and fructose; oligosaccharides such as sucrose, maltose, fructose, raffinose, maltotriose, trehalose, stachyose, and maltotetraose; and proteinic substances such as sugar alcohols, dextrin, seaweed, gelatin, whey, sodium caseinate, soluble collagen, egg white, egg yolk powder, and soy protein; salts such as calcium fortifiers; and pH adjusters such as sodium acetate. In addition, polysaccharides such as agar, fercereran, pullulan, gellan gum, hyaluronic acid, cyclodextrin, chitosan, modified starch, and other starches, as well as hydrolyzed products of these polysaccharides, can also be used.

[0027] The oil phase of the loosening agent of the present invention comprises at least an edible oil composition in which a water-soluble component is dispersed. An example of a method for producing the edible oil composition in which the water-soluble component is dispersed will be described. In the process of preparing an aqueous solution containing the target water-soluble component and then dispersing the aqueous solution in edible oils and fats, commonly used emulsifiers can be used. More specifically, high-pressure homogenizers, ultrasonic emulsifiers, and two-liquid impact type emulsifiers, also known as wet jet mills, can be used. When using a high-pressure homogenizer, typical emulsification conditions include 30-40 MPa and 10-30 passes. In the production of an edible oil and fat composition in which water-soluble components are dispersed, which constitutes the oil phase of the loosening agent of the present invention, it is preferable to use an appropriate emulsifying apparatus to emulsify the mixture so that the particle size is 300 nm or less. The particle size can be measured using the apparatus and conditions described below. • Device name: Zetasizer Nano S, Manufacturer: Malvern • 10 μl of an edible oil composition containing dispersed water-soluble components was diluted in 2 ml of hexane and measured. ·Temperature: 20.0℃ ·Equilibrium time: 240 seconds • Cell: Glass cell • Measurement angle: 173° • Positioning method: Selecting the optimal position • Automatic decay option: Yes

[0028] The method for producing the loosening agent of the present invention is not particularly limited and can be produced by known methods. A preferred method for producing one embodiment (a) of the loosening agent of the present invention is, for example, to prepare an aqueous phase by heating water to 60-70°C, adding additives as needed and stirring, then adding a pre-prepared oil phase, performing preliminary emulsification, homogenizing with a homogenizer after preliminary emulsification, sterilizing by a batch sterilization method, or a UHT sterilization method using an indirect or direct heating method, homogenizing again with a homogenizer, and then cooling. A preferred method for producing one embodiment (a) of the loosening agent of the present invention is, for example, a method in which an edible oil and fat composition in which water-soluble components are dispersed is mixed with oil-soluble components such as an oil-soluble emulsifier in an appropriate proportion, and the mixture is stirred at a temperature and for a time such that the mixture is sufficiently dissolved and dispersed.

[0029] The present invention relates to a method for improving the loosening properties of a starch-containing food by incorporating an edible oil and fat composition containing at least one water-soluble component selected from the group consisting of a water-soluble emulsifier, a polyphenol material, and a carbohydrate into the oil phase of the starch-containing food.

[0030] The present invention relates to one or more water-soluble emulsifiers, polyphenol materials, and carbohydrates, which are used to loosen the loosening agent of the present invention. The loosening agent of the present invention can be distributed and sold not only in powder form, but also as a composition consisting only of an oil phase that can be diluted with water to prepare an emulsion, in an emulsified or suspended state with oils and fats, or as a solution of water, saline solution, or even as a solution added to an organic acid solution such as acetic acid. Methods for appropriately adjusting the properties can be selected from methods known to those skilled in the art.

[0031] The present invention relates to water, which is one or more selected from the group consisting of water-soluble emulsifiers, polyphenol materials, and carbohydrates. The method of treating starch-containing foods with the loosening agent of the present invention is not particularly limited, but the following methods are available. (1) When making processed cooked rice, the loosening agent of the present invention is added to the rice and cooked. The cooked rice is then further processed. (2) When boiling noodles, pasta, or tapioca pearls, the loosening agent of the present invention is added to the water or hot water beforehand and boiled. (3) After cooking or steaming, the loosening agent of the present invention is applied to the cooked rice, or boiled noodles, pasta, or tapioca pearls as a surface treatment. (4) After steaming, the loosening agent of the present invention is sprayed onto the cooked rice, or boiled noodles, pasta, or tapioca pearls. (5) The loosening agent of the present invention is dissolved in a seasoning liquid beforehand and applied to the cooked rice, pasta, noodles, or tapioca pearls as a surface treatment. (6) The loosening agent of the present invention is mixed with powdered seasoning and applied to the cooked rice, pasta, noodles, or tapioca pearls as a surface treatment. These are just a few examples of the methods. These methods are selected based on the characteristics of the individual food products, such as the production line and sales format. Of course, the methods described in (1) to (6) above can be used in combination. Furthermore, the loosening agent of the present invention does not necessarily need to have all of its components in the distribution process. For example, a portion of the loosening agent of the present invention may be prepared separately, and immediately before processing the starch-containing food, other raw materials may be added to that portion and subjected to emulsification or other processing, thereby resulting in the loosening agent of the present invention. A more specific example is when business operator A sells a portion of the loosening agent to business operator B, and business operator B then constitutes the loosening agent of the present invention. In such a case, the examples in (1) to (6) above can be applied in the same manner.

[0032] The loosening agent of the present invention suppresses the binding of starch-containing foods together, improving their looseness and preserving the original flavor of the food. It should be noted that the preservation of the original flavor of the food, as mentioned above, is intended, for example, to suppress the generation of off-flavors caused by the loosening agent, and does not necessarily intend to suppress the generation of off-flavors caused by oxidative deterioration of edible oils and fats. [Examples]

[0033] The present invention will be described in more detail below with reference to examples of the present invention, but the spirit of the present invention is not limited to these examples. In the examples, %, parts, and ratios all refer to weight-based amounts.

[0034] ■Edible fats and oils High-oleic sunflower oil manufactured by Fuji Oil Co., Ltd. was used. The aforementioned high-oleic sunflower oil is a vegetable oil that is liquid at 20°C.

[0035] ■Water-soluble ingredients Water-soluble emulsifiers, polyphenol materials, and carbohydrates were used as water-soluble components dispersed in edible oils and fats. The water-soluble components used are listed in Table 1.

[0036] ■Table 1 Water-soluble components used in the study TIFF2026166463000001.tif79170

[0037] ■ Oil-soluble emulsifier As the oil-soluble emulsifier 1, we used "SY Glister CR-350H," a polyglycerin fatty acid ester manufactured by Sakamoto Pharmaceutical Co., Ltd. As the oil-soluble emulsifier 2, we used "Poem DO-100V," a polyglycerin fatty acid ester manufactured by Riken Vitamin Co., Ltd. As the oil-soluble emulsifier 3, we used "Poem G-002," a glyceryl acetate fatty acid ester manufactured by Riken Vitamin Co., Ltd. As the oil-soluble emulsifier 4, we used "Rikemar PO-100V," a propylene glycol fatty acid ester manufactured by Riken Vitamin Co., Ltd.

[0038] ■Water-soluble components that make up the aqueous phase As a water-soluble soybean polysaccharide, we used "Soyafive S-LA200" manufactured by Fuji Oil Co., Ltd. As pH adjuster 1, we used "Sodium Lactate 60%" from Musashino Science Institute. As pH adjuster 2, we used "Lactic Acid 90%" from Musashino Science Research Institute.

[0039] ■Manufacturing methods for edible oil and fat compositions, examples 1-23 1. In the formulations described in (Table 2-1) to (Table 2-3), the raw materials classified as the oil phase of the edible oil composition were melted and mixed to prepare the oil phase of the edible oil composition. 2. In the formulations described in (Tables 2-1) to (Tables 2-3), the raw materials classified as the aqueous phase of the edible oil and fat composition were dissolved in water to prepare the aqueous phase of the edible oil and fat composition. 3. The oil phase of the edible oil composition was added to the aqueous phase of the edible oil composition and mixed using a homomixer. 4. Furthermore, the mixture was emulsified into a water-in-oil emulsion using a high-pressure homogenizer (37 MPa, 5 passes) and used as a sample.

[0040] ■Table 2-1 Edible oil and fat composition production examples 1 to 8 TIFF2026166463000002.tif109168

[0041] ■Table 2-2 Edible oil and fat composition manufacturing examples 9 to 15 TIFF2026166463000003.tif91168

[0042] ■Table 2-3 Edible oil and fat composition manufacturing examples 16-23 TIFF2026166463000004.tif84168

[0043] ■Consideration 1 As water-soluble components, water-soluble emulsifier 1 and polyphenol material 1 were selected. Using these, two examples of edible oil and fat compositions in which the water-soluble components were dispersed were prepared and used to prepare loosening agents (oil-in-water emulsions). To verify the significance of dispersing water-soluble components in an edible oil composition, a loosening agent was also prepared in which the water-soluble component (water-soluble emulsifier 1) is added to the aqueous phase rather than to the edible oil composition. The composition of the loosening agent is shown in Table 3. Furthermore, the method for preparing the oil-in-water emulsion, which is the loosening agent, is shown in "Method for Preparing the Loosening Agent". The various loosening agents prepared were evaluated for their loosening properties and flavor using udon noodles. The evaluation procedure using udon noodles is shown in "Evaluation Procedure Using Udon Noodles." The evaluation criteria for loosening properties are shown in "Evaluation Criteria for Loosening Properties Using Udon Noodles," and the evaluation criteria for flavor are shown in "Evaluation Criteria for Flavor Using Udon Noodles." The loosening properties were evaluated by six trained panelists who observed the loosening properties of udon noodles and determined the evaluation through consensus. The flavor was evaluated by six trained panelists who tasted the udon noodles and determined their evaluation through consensus. If all evaluations were satisfactory, the overall evaluation was considered a pass. If at least one evaluation was unsatisfactory, the overall evaluation was considered a failure. The evaluation results are shown in Table 4.

[0044] ■Table 3 TIFF2026166463000005.tif61170

[0045] ■ How to prepare the loosening agent 1. The raw materials, classified as aqueous and oil phases, were mixed together to prepare the aqueous and oil phases, respectively. 2. The oil phase was added to the agitated aqueous phase and mixed. 3.2 Mixture is heated in a high-pressure homogenizer (150 kg / cm²). 2 It was homogenized using ). 4. Retort sterilization (121°C, 30 minutes) was performed. It was cooled to 5.5℃.

[0046] ■ Evaluation procedure using udon noodles 1. Boil 300g of commercially available frozen Sanuki udon noodles (TableMark Co., Ltd.) in boiling water for 1 minute. 2. I washed it twice with cold water and once with ice water. 3.2 A uniform application of 12g of loosening agent was applied to 300g of udon noodles prepared in step 3.2. It was left to stand overnight in a refrigerator at 4.4°C. 5. A bite-sized portion of the noodles was picked up and its ability to separate was evaluated. 6. Flavor evaluation was conducted.

[0047] ■ Criteria for evaluating the ease of separating udon noodles 2 points: It loosens up well. 1 point: It doesn't loosen up, making it difficult to eat. A score of 2 points was considered a passing grade.

[0048] ■ Criteria for evaluating the flavor of udon noodles 5 points: There is no flavor derived from the loosening agent, which is very preferable. 4 points: The flavor derived from the loosening agent is weak, which is desirable. 3 points: A flavor derived from the loosening agent is noticeable, but it is within an acceptable range. 2 points: There is a noticeable flavor derived from the loosening agent, which is unpleasant. 1 point: The flavor derived from the loosening agent is clearly noticeable and creates a strong sense of discomfort. A score of 3 to 5 points was considered a passing grade.

[0049] ■Table 4 Evaluation Results of Study 1 TIFF2026166463000006.tif26168

[0050] ■ Considerations for Examination 1 As shown in the results above, the loosening agents prepared using the edible oil and fat composition production examples 1-2, in which specific water-soluble components were dispersed, passed the test in terms of both loosening properties and flavor. On the other hand, loosening agents using high-oleic sunflower oil in which the specific water-soluble components were not dispersed, and loosening agents prepared by incorporating the specific water-soluble components into the aqueous phase of the loosening agent, had poor flavor.

[0051] ■Consideration 2 Water-soluble emulsifiers 1 to 7 were selected as water-soluble components. Using these, edible oil and fat composition production examples 2 to 8, in which the water-soluble components were dispersed, were prepared and used to prepare loosening agents (oil-in-water emulsions). The composition of the loosening agent is shown in Table 5. The preparation method for the oil-in-water emulsion used as a loosening agent, the evaluation procedure using udon noodles, the evaluation criteria for loosening properties, and the evaluation criteria for flavor were all the same as in Study 1. The evaluation results are shown in Table 6.

[0052] ■Table 5 TIFF2026166463000007.tif80170

[0053] ■Table 6 Evaluation Results for Study 2 TIFF2026166463000008.tif28170

[0054] ■ Considerations for Examination 2 As shown in the results above, the loosening agents prepared using the edible oil and fat composition production examples 2-8, in which specific water-soluble emulsifiers were dispersed, passed both the loosening property and flavor tests. Among these, the flavor was superior when the water-soluble emulsifier used had an HLB of 13 or higher, and even better when the HLB was 16 or higher.

[0055] ■Consideration 3 Water-soluble emulsifier 5 was selected as the water-soluble component. Using this, we prepared edible oil and fat compositions in which the water-soluble component was dispersed, as shown in production examples 6, 9-11, and used them to prepare loosening agents (oil-in-water emulsions). The composition of the loosening agent is shown in Table 7. The preparation method for the oil-in-water emulsion used as a loosening agent, the evaluation procedure using udon noodles, the evaluation criteria for loosening properties, and the evaluation criteria for flavor were all the same as in Study 1. The evaluation results are shown in Table 8.

[0056] ■Table 7 TIFF2026166463000009.tif97169

[0057] ■Table 8 Evaluation Results of Study 3 TIFF2026166463000010.tif35170

[0058] ■ Considerations for Examination 3 As shown in the results above, the loosening agents prepared using the edible oil and fat composition production examples 6, 9-11, in which a specific water-soluble emulsifier was dispersed, passed both the loosening property and flavor tests. The content of the specific water-soluble emulsifier dispersed in the edible oil and fat in the loosening agent ranged from 0.48 to 6.75 ppm by weight, and there was a tendency for the flavor to improve as the content increased.

[0059] ■Consideration 4 Polyphenol material 2 was selected as the water-soluble component. Using this, we prepared edible oil and fat composition production examples 12-15 in which the water-soluble component was dispersed, and used them to prepare loosening agents (oil-in-water emulsions). The composition of the loosening agent is shown in Table 9. The preparation method for the oil-in-water emulsion used as a loosening agent, the evaluation procedure using udon noodles, the evaluation criteria for loosening properties, and the evaluation criteria for flavor were all the same as in Study 1. The evaluation results are shown in Table 10.

[0060] ■Table 9 TIFF2026166463000011.tif96169

[0061] ■Table 10 Evaluation Results for Review 4 TIFF2026166463000012.tif36170

[0062] ■ Considerations for Examination 4 As shown in the results above, the loosening agents prepared using the edible oil composition production examples 12-15, in which specific polyphenol materials were dispersed, passed both the loosening property and flavor tests. The content of the specific polyphenol material dispersed in the edible oil in the loosening agent ranged from 0.48 to 6.75 ppm by weight, and there was a tendency for the flavor to improve as the content increased.

[0063] ■ Consideration 5 Carbohydrates were selected as the water-soluble component. Using this, we prepared edible oil and fat composition production examples 16-19 in which the water-soluble component was dispersed, and used them to prepare loosening agents (oil-in-water emulsions). The composition of the loosening agent is shown in Table 11. The preparation method for the oil-in-water emulsion used as a loosening agent, the evaluation procedure using udon noodles, the evaluation criteria for loosening properties, and the evaluation criteria for flavor were all the same as in Study 1. The evaluation results are shown in Table 12.

[0064] ■Table 11 TIFF2026166463000013.tif94170

[0065] ■Table 12 Evaluation Results of Review 5 TIFF2026166463000014.tif41170

[0066] ■ Considerations for Examination 5 As shown in the results above, the loosening agents prepared using the edible oil composition production examples 16-19, in which specific carbohydrates were dispersed, passed both the loosening property and flavor tests. The content of specific carbohydrates dispersed in edible oil in the loosening agents ranged from 0.72 to 10.08 ppm by weight, and there was a tendency for the flavor to improve as the content increased.

[0067] ■Consideration 6 Polyphenol material 3 was selected as the water-soluble component. Using this, we prepared 20-23 examples of edible oil and fat compositions in which the water-soluble component was dispersed, and used them to prepare loosening agents (oil-in-water emulsions). The composition of the loosening agent is shown in Table 13. The preparation method for the oil-in-water emulsion used as a loosening agent, the evaluation procedure using udon noodles, the evaluation criteria for loosening properties, and the evaluation criteria for flavor were all the same as in Study 1. The evaluation results are shown in Table 14.

[0068] ■Table 13 TIFF2026166463000015.tif94169

[0069] ■Table 14 Evaluation Results for Review 6 TIFF2026166463000016.tif41170

[0070] ■Considerations for Examination 6 As shown in the results above, the loosening agents prepared using the edible oil composition production examples 20-23, in which specific polyphenol materials were dispersed, passed both the loosening property and flavor tests. The content of the specific polyphenol material dispersed in the edible oil in the loosening agent ranged from 0.72 to 10.08 ppm by weight, and there was a tendency for the flavor to improve as the content increased.

[0071] ■ Consideration 7 Water-soluble emulsifier 5 was selected as the water-soluble component. Using this, we prepared production examples 6 and 9 of edible oil and fat compositions in which the water-soluble component was dispersed, and used them in the preparation of loosening agents (oil and fat compositions). The composition of the loosening agent is shown in Table 15. The prepared loosening agents were subjected to evaluation using pasta and tapioca. The evaluation procedures for each are shown in "Evaluation Procedure with Pasta" and "Evaluation Procedure with Tapioca." The evaluation criteria for loosening properties and flavor were the same as in Study 1. The evaluation results for each are shown in Tables 16 and 17.

[0072] ■ Evaluation procedure using pasta 1. Boil 1.6mm dried pasta (Ma-Ma brand, manufactured by Nisshin Flour Milling Co., Ltd.) in boiling water for 7 minutes. 2. Rinse the noodles twice with cold water and once with ice water to firm them up. 3. Apply 1.5g of loosening agent (0.5% of the noodles) evenly to 300g of pasta prepared in step 2. It was left to stand overnight in a refrigerator at 4.4°C. 5. A bite-sized portion of the noodles was picked up and its ability to separate was evaluated. 6. Flavor evaluation was conducted.

[0073] ■ Evaluation procedure using tapioca 1. Boil the tapioca pearls (S&B Foods Co., Ltd., "Dried Tapioca") in boiling water for 20 minutes. 2. Chilled in cold water. 3. 1g of loosening agent (1% of the tapioca pearls) was evenly applied to 100g of rehydrated tapioca pearls. It was left to stand overnight in a refrigerator at 4.4°C. 5. The material was scooped up with a spoon, and its ability to break apart was evaluated. 6. Flavor evaluation was conducted.

[0074] ■Table 15 TIFF2026166463000017.tif82169

[0075] ■Table 16 Study 7 / Evaluation results using pasta TIFF2026166463000018.tif49170

[0076] ■Table 17 Study 7 / Evaluation results using tapioca TIFF2026166463000019.tif49170

[0077] ■ Considerations for Examination 7 As shown in the results above, the effects of the loosening agent (loosening ability, flavor) demonstrated up to Study 6 could be similarly confirmed even with a loosening agent that did not contain an aqueous phase, and even when applied to starch-containing foods other than udon noodles. [Industrial applicability]

[0078] The present invention provides a loosening agent that can improve both the loosening properties of starch-containing foods caused by food binding and the maintenance of the food's original flavor, and thus has great industrial potential.

Claims

1. A loosening agent containing at least an edible oil composition in which a water-soluble component is dispersed in the oil phase, A loosening agent for starch-containing foods, wherein the aforementioned water-soluble component is one or more selected from the group consisting of water-soluble emulsifiers, materials containing polyphenols, and carbohydrates.

2. The loosening agent according to claim 1, wherein the proportion of edible oil in the loosening agent is 0.1% by weight or more.

3. The loosening agent according to claim 1 or claim 2, wherein the proportion of the water-soluble component in the edible oil composition is 1 to 2000 ppm by weight.

4. The loosening agent according to claim 1 or claim 2, wherein the HLB of the water-soluble emulsifier is 12 or higher.

5. The loosening agent according to claim 3, wherein the HLB of the water-soluble emulsifier is 12 or higher.

6. The loosening agent according to claim 1 or claim 2, wherein the polyphenol material is catechin.

7. The loosening agent according to claim 3, wherein the polyphenol material is catechin.

8. The loosening agent according to claim 1 or claim 2, wherein the carbohydrate is maltose.

9. The loosening agent according to claim 3, wherein the carbohydrate is maltose.

10. The loosening agent according to claim 1 or claim 2, wherein the starch-containing food is noodles and / or tapioca pearls.

11. The loosening agent according to claim 3, wherein the starch-containing food is noodles and / or tapioca pearls.

12. The loosening agent according to claim 4, wherein the starch-containing food is noodles and / or tapioca pearls.

13. The loosening agent according to claim 5, wherein the starch-containing food is noodles and / or tapioca pearls.

14. The loosening agent according to claim 6, wherein the starch-containing food is noodles and / or tapioca pearls.

15. The loosening agent according to claim 7, wherein the starch-containing food is noodles and / or tapioca pearls.

16. The loosening agent according to claim 8, wherein the starch-containing food is noodles and / or tapioca pearls.

17. The loosening agent according to claim 9, wherein the starch-containing food is noodles and / or tapioca pearls.

18. A starch-containing food comprising a loosening agent containing at least an edible oil composition in which water-soluble components are dispersed in the oil phase, A starch-containing food in which the aforementioned water-soluble component is one or more selected from the group consisting of water-soluble emulsifiers, polyphenol materials, and carbohydrates.

19. A method for producing a loosening agent for starch-containing foods, comprising all of the following steps.

1. A step of preparing an aqueous solution containing one or more water-soluble components selected from the group consisting of water-soluble emulsifiers, polyphenol materials, and carbohydrates.

2. A step of adding the aqueous solution to edible oil and fat to prepare an edible oil and fat composition in which the aqueous solution is dispersed in the edible oil and fat.

3. Step of preparing an oil phase containing the edible oil composition prepared in step 2.

20. Furthermore, a method for producing a loosening agent for starch-containing food according to claim 19, comprising the following step 4. 4.3 A step to mix the oil phase prepared in step 3 with the aqueous phase, emulsify it, and prepare an oil-in-water emulsion.

21. A method for improving the loosening properties of a starch-containing food by incorporating an agent containing at least one water-soluble component selected from the group consisting of a water-soluble emulsifier, a polyphenol material, and a carbohydrate into the starch-containing food.

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