Coating agent, method for suppressing taste reduction of starch-containing food, and starch-containing food

Abstract

To provide a coating agent capable of suppressing taste reduction with time in a starch-containing food, to provide a method for suppressing taste reduction with time in a starch-containing food, and to provide a starch-containing food suppressed in taste reduction with time.SOLUTION: A coating agent to be used for suppressing taste reduction of a starch-containing food contains oil and fat, and an emulsifier A and an emulsifier B as follows: (emulsifier A) polyglycerol fatty acid ester with an HLB value of 2-8 excluding diglycerol monofatty acid ester and / or polyglycerol condensed ricinoleic acid ester; and (emulsifier B) diglycerol monofatty acid ester.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a coating agent for use in starch-containing foods, a method for suppressing a decrease in the taste of starch-containing foods using the coating agent, and the starch-containing foods. [Background technology]

[0002] Starch-containing foods such as fried rice, yakisoba, and yakisoba are seasoned with water-soluble seasonings such as salt, soy sauce, and sauce. After cooking, these foods are stored (including distribution) and sold at about 5 to 30°C, and it may take about two days for consumers to consume them. Although these starch-containing foods have a strong flavor immediately after production, there is a problem that the flavor deteriorates over time.

[0003] On the other hand, in order to solve the problem of noodles sticking to each other after a process such as boiling or steaming, produced noodles for use in yakisoba and the like have been coated with fats and oils to prevent the noodles from sticking to each other and improve the loosening properties. For example, Patent Document 1 proposes an example of an oil and fat composition for improving the loosening properties of noodles that uses a polyglycerol fatty acid ester having a polymerization degree of 2 or more. However, these oil and fat compositions for improving the loosening properties of noodles cannot solve the problem of the deterioration of taste over time described above. [Patent Document 1] Japanese Patent Application Publication No. 07-298847 Summary of the Invention [Problem to be solved by the invention]

[0004] The object of the present invention is to provide a coating agent capable of suppressing the decrease in taste over time in starch-containing foods. It is also to provide a method for suppressing the decrease in taste over time in starch-containing foods. It is also to provide a starch-containing food in which the decrease in taste over time is suppressed. [Means for solving the problem]

[0005] As a result of extensive research, the present inventors have found that the above problems can be solved by using a coating agent containing oil and a specific emulsifier, and have completed the present invention.

[0006] That is, the present invention provides the following [1] to [9]. [1] A coating agent containing oil and fat, and the following emulsifier A and emulsifier B, used to suppress the loss of flavor in starch-containing foods. Emulsifier A: Polyglycerol fatty acid ester having an HLB value of 2 to 8, excluding diglycerol mono fatty acid ester, and / or polyglycerol condensed ricinoleic acid ester Emulsifier B: Diglycerol mono fatty acid ester [2] The coating agent according to [1], wherein the coating agent contains the following emulsifier C: Emulsifier C: Lecithin [3] The coating agent according to [1] or [2], wherein the coating agent contains 99 to 80% by mass of an oil or fat, 0.5 to 10% by mass of emulsifier A, 0.5 to 10% by mass of emulsifier B, and 0 to 5% by mass of emulsifier C. [4] The coating agent according to [1] or [2], wherein the coating agent contains 99 to 80 parts by mass of an oil or fat, 0.5 to 10 parts by mass of emulsifier A, 0.5 to 10 parts by mass of emulsifier B, 0 to 5 parts by mass of emulsifier C, and 0.1 to 400 parts by mass of water and / or alcohol. [5] Any of the coating agents [1] to [4], which has a salty taste. [6] A method for suppressing a decrease in the taste of a starch-containing food, comprising applying any one of the coating agents according to [1] to [5] to the starch-containing food. [7] A method for suppressing a reduction in the taste of a starch-containing food according to [6], which comprises applying any one of the coating agents according to [1] to [5] to the starch-containing food and then seasoning the food with a water-soluble seasoning. [8] A starch-containing food coated with any of the coating agents listed in [1] to [5]. [9] A starch-containing food product as described in [8], in which a flavor component is present on the outside of any of the coating agents described in [1] to [5]. Effect of the Invention

[0007] According to the present invention, it is possible to suppress the decrease in taste of starch-containing foods over time. Therefore, it is possible to prevent the fluctuation in taste from immediately after cooking until eating, and it is possible to prevent excessive seasoning of starch-processed foods in consideration of the decrease in taste. In addition, it is possible to appropriately suppress the amount of salt, which is a cause of saltiness, and it is possible to suppress the amount of salt in starch-containing foods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will be described in detail below by way of example. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less.

[0009] [Taste reduction suppression effect] In the present invention, the effect of inhibiting the taste reduction of starch-containing foods is the effect of preventing the phenomenon in which the taste of starch-containing foods decreases over time immediately after cooking. The reduction in the taste of starch-containing foods is believed to be due to the incorporation of taste components present on the surface of the starch-containing foods immediately after cooking into the starch-containing foods over time. Therefore, the effect of inhibiting the taste reduction can be confirmed by a sensory test, but can also be confirmed by analyzing the taste components on the surface of the starch-containing foods with a taste sensor or the like. In the present invention, examples of taste components include sweet, sour, salty, bitter, spicy, umami, and other components. Since taste components are considered to be incorporated into starch-containing foods together with water or water-soluble seasonings, examples of water-soluble taste components that are water-soluble taste components and are expected to be easily incorporated into starch-containing foods include salty components such as table salt.

[0010] [Coating agent] <Oils> The coating agent of the present invention contains fats and oils. As fats and oils, animal and vegetable oils can be used. For example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, peanut oil, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm superolein, palm midfraction, palm stearin, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, illipe fat, milk fat, cocoa butter, etc., or mixtures of these, processed fats and oils, etc. can be used. As fats and oils used in the present invention, it is preferable to use fats and oils that are liquid at 5 to 20°C, since they do not need to be dissolved when using the coating agent.

[0011] The coating agent of the present invention preferably contains 80 to 99 mass % of fats and oils, more preferably 85 to 98 mass % of fats and oils, and even more preferably 90 to 95 mass % of fats and oils.

[0012] <Emulsifier A> The coating agent of the present invention contains a polyglycerol fatty acid ester and / or a polyglycerol condensed ricinoleic acid ester having an HLB value of 2 to 8, which will be described below, as emulsifier A. When used together with emulsifier B, which will be described later, emulsifier A has an effect of suppressing a decrease in the taste of starch-containing foods.

[0013] The polyglycerol fatty acid ester used as emulsifier A excludes diglycerol monofatty acid ester, which is emulsifier B described below. The polyglycerol fatty acid ester has an HLB value of 2 to 8. The polyglycerol fatty acid ester preferably has an HLB value of 2 to 7. In addition, HLB is an abbreviation for Hydrophile Lipophile Balance, and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the HLB value is calculated using the Atlas method. The Atlas method is as follows: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acid in ester This refers to the method for calculating the HLB value.

[0014] In the polyglycerin fatty acid ester, since the coating agent is easily liquid, it is preferable that 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having 16 to 22 carbon atoms, and more preferably, the unsaturated fatty acids are oleic acid, linoleic acid, linolenic acid, and erucic acid. In terms of oxidation stability, oleic acid and erucic acid are more preferable. For example, oleic acid ester of polyglycerin can be used.

[0015] The degree of polymerization of the polyglycerin part of the polyglycerin fatty acid ester is not particularly limited, and commercially available products can be used. Polyglycerin is produced by polymerization of glycerin, and is obtained as a mixture having various degrees of polymerization. Polyglycerin fatty acid esters made highly pure by molecular distillation or the like can be used, but since it is generally difficult to isolate polyglycerin fatty acid esters having a degree of polymerization of 4 or more, a mixture of polyglycerin fatty acid esters having various degrees of polymerization is acceptable. The average degree of polymerization of the polyglycerin fatty acid ester is preferably 3 or more, more preferably 3 to 30, and even more preferably 4 to 12, because it is easily available.

[0016] A commercially available polyglycerol condensed ricinoleate can be used as the emulsifier A. In addition, since the degree of polymerization of the polyglycerol moiety is easy to obtain, the average degree of polymerization is preferably 2 or more, more preferably 3 to 30, and even more preferably 4 to 12.

[0017] The coating agent of the present invention preferably contains emulsifier A in an amount of 0.5 to 10 mass %, more preferably 1 to 10 mass %, and even more preferably 1 to 8 mass %.

[0018] <Emulsifier B> The coating agent of the present invention contains a diglycerol mono-fatty acid ester as emulsifier B. The diglycerol mono-fatty acid ester is preferably one that has been highly purified by distillation or the like. For example, the diglycerol mono-fatty acid ester is preferably one that has a purity of 70% by mass or more, more preferably one that has a purity of 80% by mass or more, and even more preferably one that has a purity of 90% by mass or more.

[0019] In the case of diglycerin mono-fatty acid ester, since the coating agent is easily liquidized, it is preferable that 50% by mass or more of the constituent fatty acids are unsaturated fatty acids having 16 to 22 carbon atoms, and more preferably, the unsaturated fatty acids are oleic acid, linoleic acid, linolenic acid, and erucic acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are more preferable. For example, diglycerin mono-oleic acid ester can be used.

[0020] The coating agent of the present invention preferably contains emulsifier B in an amount of 0.5 to 10 mass %, more preferably 1 to 10 mass %, and even more preferably 2 to 8 mass %.

[0021] <Emulsifier C> The coating agent of the present invention may contain lecithin as emulsifier C in addition to the above-mentioned emulsifiers A and B. The addition of lecithin can improve releasability. As the lecithin, vegetable lecithin and egg yolk lecithin can be used, and it is preferable to use vegetable-derived lecithin. As the raw material for vegetable-derived lecithin, crude oil obtained by squeezing and / or extracting oil seeds such as soybean, rapeseed, corn, sunflower, safflower, sesame, and linseed, oil cake obtained by blowing water or steam into the crude oil to form a precipitate, crude lecithin obtained by drying the separated oil cake, lecithin obtained by removing neutral fats and oils from the crude lecithin by a known method such as solvent fractionation, concentrated or high-purity lecithin obtained by concentrating and fractionating specific phospholipids from these lecithins, or desugared lecithin obtained by desugaring can be used.

[0022] To obtain desugared lecithin, for example, in the case of oil cake, the oil cake containing water is filtered as necessary to remove impurities, and then dried to obtain crude lecithin. This crude lecithin usually contains neutral fats and oils mainly composed of triglycerides, the above-mentioned various phospholipids, various carbohydrate components, etc. Next, the above-mentioned crude lecithin is treated with, for example, acetone to obtain lecithin that does not contain fats and oils (neutral oils) as an acetone-insoluble fraction. The lecithin is fractionated with water-containing (preferably about 30% or more) ethanol, and the water-containing ethanol-soluble fraction (carbohydrate components that contain almost no phospholipid components) is removed to obtain desugared lecithin. The carbohydrate components are a mixture of components in which various carbohydrates such as galactose, sucrose, stachyose, raffinose, mannose, and arabinose exist in a free state and / or in a state bound to phosphatides or other lipid components, or as glycosides or sterol glycosides. The lecithin obtained by the above-mentioned separation with aqueous alcohol, i.e., the lecithin from which most of the sugar components have been removed, can be further separated with absolute alcohol to remove the sugar components. In order to obtain desugared lecithin from crude oil, the sugar components can be adsorbed and removed by column treatment using an adsorbent such as silica gel, but desugared lecithin using absolute alcohol is more preferable.

[0023] The coating agent of the present invention preferably contains emulsifier C in an amount of 0 to 5 mass %, more preferably 0 to 3 mass %, and even more preferably 0.1 to 2 mass %.

[0024] <Water-soluble components> The coating agent of the present invention can be diluted with water or alcohol such as ethanol in order to apply it to starch-containing foods. In the case of a coating agent containing water or alcohol such as ethanol, the content of each component is preferably 80 to 99 parts by mass of fats and oils, 0.5 to 10 parts by mass of emulsifier A, 0.5 to 10 parts by mass of emulsifier B, 0 to 5 parts by mass of emulsifier C, and 0.1 to 400 parts by mass of water and / or alcohol. It is also preferable to contain 80 to 99 parts by mass of fats and oils, more preferably 85 to 98 parts by mass of fats and oils, and even more preferably 90 to 95 parts by mass of fats and oils. It is also preferable to contain 0.5 to 10 parts by mass of emulsifier A, more preferably 1 to 10% by mass of emulsifier A, and even more preferably 1 to 8 parts by mass of emulsifier A. The composition preferably contains 0.5 to 10 parts by mass of emulsifier B, more preferably contains 1 to 10 parts by mass of emulsifier B, and even more preferably contains 2 to 8 parts by mass of emulsifier B. The composition preferably contains 0 to 5 parts by mass of emulsifier C, more preferably contains 0 to 3 parts by mass of emulsifier C, and even more preferably contains 0.1 to 2 parts by mass of emulsifier C.

[0025] Since water is likely to separate from the oil-soluble components if it is blended in excess relative to the oil-soluble components and must be evaporated after application to the starch-containing food, the content of water and / or alcohol in the coating agent is more preferably 1 to 50% by mass, even more preferably 1 to 40% by mass, and most preferably 5 to 30% by mass. The water-soluble components may be mixed in the coating agent, but may also be added to or applied to the starch-containing food separately without being mixed with the coating agent, and when added to or applied to the starch-containing food separately, they are not considered to be components in the coating agent.

[0026] <Other ingredients> The coating agent of the present invention preferably contains the above-mentioned oil or fat, emulsifier A, emulsifier B, emulsifier C, water and / or alcohol in an amount of 90% by mass or more, more preferably 97% by mass or more, and even more preferably 99% by mass or more, as components of the coating agent.

[0027] In addition to these components, the coating agent of the present invention can use raw materials that are generally blended with fats and oils. Specifically, for example, pH adjusters, seasonings, colorants, fragrances, antioxidants, sugars, sugar alcohols, stabilizers, emulsifiers, etc. can be used. The amount of these components can be any amount as long as it does not impair the effects of the present invention, but for example, they can be contained in the coating agent in an amount of 10% by mass or less, preferably 0 to 3% by mass, and more preferably 0 to 1% by mass.

[0028] [Method for suppressing the decrease in taste of starch-containing foods] The method for suppressing the reduction in the taste of starch-containing foods of the present invention involves applying the coating agent described above to the starch-containing food and seasoning it with a water-soluble seasoning containing a taste component. The coating agent is applied by adding the coating agent to the starch-containing food and stirring the starch-containing food, or by spraying the coating agent onto the starch-containing food, or by immersing the starch-containing food in the coating agent. The seasoning with a water-soluble seasoning having a taste component may be performed simultaneously with the application of the coating agent. However, in order to enhance the effect of suppressing the reduction in the taste, it is preferable to season the food with a water-soluble seasoning after the coating agent. The seasoning may be performed by a method commonly used for seasoning, and for example, a method similar to the above-mentioned method for applying the coating agent may be used.

[0029] The amount of the coating agent applied per 100 parts by mass of the starch-containing food is preferably 0.1 to 10 parts by mass, more preferably 0.5 to 5 parts by mass, and even more preferably 1 to 3 parts by mass.

[0030] [Starch-containing foods] The starch-containing food of the present invention is a starch-containing food coated with the above-mentioned coating agent. In the present invention, in order to prevent the flavor components from migrating into the inside of the starch-containing food by the coating agent, it is preferable that the flavor components are present on the outside of the coating agent. Examples of the starch-containing food of the present invention include fried rice, yakisoba, yakisoba noodles, spaghetti, etc. EXAMPLES

[0031] The present invention will now be described in more detail with reference to examples and comparative examples, but the present invention is not limited thereto. In the following, "%" refers to mass % unless otherwise specified.

[0032] [Taste Reduction Inhibition Evaluation Test 1 (Reference Example 1)] <Starch-containing food (fried rice)> Cooked rice was then cooled at room temperature and in the open air for 30 minutes. After that, 100 parts by mass of cooked rice, 1.75 parts by mass of oil (refined canola oil) as a coating agent, and 0.7 parts by mass of water were placed in a polyethylene bag and mixed in the bag to obtain coated cooked rice. 1 part by mass of oil (refined canola oil) was placed in a frying pan and heated to 150°C. The coated cooked rice was fried for 1 minute in the heated frying pan, and seasoned by adding 1 part by mass of soy sauce, 0.5 parts by mass of chicken stock powder, 0.5 parts by mass of salt, and 0.05 parts by mass of pepper, and fried for a further 30 seconds to obtain fried rice (sample A).

[0033] <Taste sensor analysis conditions> The saltiness of fried rice (sample A) immediately after cooking was evaluated using a taste sensor. The fried rice was then stored at 10°C for 48 hours. After storage, the saltiness was evaluated using a taste sensor. For the measurement using the taste sensor, 80g of fried rice was placed in 120g of ion-exchanged water, stirred for 20 seconds, and the suspension was filtered. The resulting filtrate (80ml) was measured using an electronic taste system ASTREE (manufactured by Alpha Moss Japan Co., Ltd.: version V14.5, data acquisition interval 1 second, analysis time 120 seconds). The results are shown in Table 1. Note that the larger the value, the more salty the components and the stronger the saltiness.

[0034] <Intensity of flavor (1)> In addition, fried rice (sample B) was produced using the same composition and procedure as sample A above, and the flavor intensity of sample A after storage for 48 hours at 10°C was evaluated in comparison with that of sample B immediately after production. The evaluation was based on the average value of 10 expert panelists (Table 1).

[0035] 3: The overall flavor intensity is equal to or greater than that of sample B immediately after production. 2: The overall flavor strength is slightly weaker than that of Sample B immediately after production. 1: The overall flavor intensity is significantly weaker than Sample B immediately after production.

[0036] [Table 1]

[0037] [Taste Reduction Inhibition Evaluation Test 2 (Examples 1 to 9, Comparative Examples 1 to 2)] <Coating agent> The following oils and fats and emulsifiers were blended in the ratios shown in Tables 2 to 4 to obtain coating agents. Oils and fats (refined canola oil): Product name: "Nissin Canola Oil" manufactured by Nisshin Oillio Group Co., Ltd. Emulsifier A-PG1 (pentaglycerin trioleate, HLB 7.0): Product name "Sunsoft A-173E" manufactured by Taiyo Kagaku Co., Ltd. Emulsifier A-PG2 (decaglycerin pentaoleate, HLB4.5): Product name "Sunsoft Q-175S" manufactured by Taiyo Kagaku Co., Ltd. Emulsifier A-PG3 (tetraglycerin pentaoleate, HLB 2.9): Product name "SY Glystar PO-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. Emulsifier A-PGPR (triglycerol condensed ricinoleic acid ester): Product name "Sunsoft No. 818JC" manufactured by Taiyo Kagaku Co., Ltd. Emulsifier B-DM (diglycerin monooleate, HLB7.0): Product name "Poem DO-100V" manufactured by Riken Vitamin Co., Ltd. Emulsifier C-lecithin (de-sugared lecithin): Manufactured by Nisshin Oillio Group Co., Ltd. <Starch-containing food (fried rice)> Cooked rice was cooled at room temperature and in the open for 30 minutes. After that, 100 parts by mass of cooked rice, 1.75 parts by mass of coating agent, and 0.7 parts by mass of water were placed in a polyethylene bag and mixed in the bag to obtain coated cooked rice. 1 part by mass of oil (refined canola oil) was placed in a frying pan and heated to 150°C. In the heated frying pan, the coated cooked rice was fried for 1 minute, seasoned by adding 1 part by mass of soy sauce, 0.5 parts by mass of chicken stock powder, 0.5 parts by mass of salt, and 0.05 parts by mass of pepper, and fried for another 30 seconds to obtain fried rice (samples 1 to 11).

[0038] <Taste sensor analysis conditions> The saltiness of fried rice (samples 1 to 11) immediately after cooking was evaluated using a taste sensor. The fried rice was then stored at 10°C for 48 hours. After storage, the saltiness was evaluated using a taste sensor. For the measurement using the taste sensor, 80 g of fried rice was placed in 120 g of ion-exchanged water, stirred for 20 seconds, and the suspension was filtered. The resulting filtrate (80 ml) was measured using an electronic taste system ASTREE (manufactured by Alpha Moss Japan Co., Ltd.: version V14.5, data acquisition interval 1 second, analysis time 120 seconds). The results are shown in Tables 2 to 4. Note that the larger the value, the more salty the components and the stronger the saltiness.

[0039] <Intensity of flavor (2)> Furthermore, fried rice (sample C) was produced using the same composition and procedure as sample A in Reference Example 1, and the flavor intensity of the fried rice (samples 1 to 11) after storage at 10°C for 48 hours was evaluated in comparison with sample C immediately after production and sample 1 after storage at 10°C for 48 hours. The evaluations were the average values ​​of 10 expert panelists (Tables 2 to 4).

[0040] 3: The overall flavor intensity is equal to or greater than that of sample C immediately after production. 2: The overall flavor strength is weaker than that of sample C immediately after production, but stronger than that of sample 1 after storage (the flavor strength is close to that of sample C). 1: The overall flavor strength is weaker than that of sample C immediately after production, but stronger than that of sample 1 after storage (the flavor strength is close to that of sample 1). 0: The overall flavor intensity is equal to or less than that of sample 1 after storage.

[0041] [Table 2]

[0042] [Table 3]

[0043] [Table 4]

[0044] Examples 1 to 9 (samples 2 to 6, 8 to 11) had a strong flavor after storage, and the results of the taste sensor suggest that salty components remain on the surface.

Claims

[Claim 1] The present invention contains an oil and fat, the following emulsifier A and emulsifier B, and lecithin, the content of the oil in the coating agent is 90 to 95% by mass, the content of the emulsifier A is 1 to 8% by mass, the content of the emulsifier B is 2 to 8% by mass, and the content of the lecithin is 0.1 to 2% by mass, The lecithin is selected from the group consisting of crude lecithin derived from plants, lecithin obtained by removing neutral oils and fats from crude lecithin derived from plants, and desugared lecithin derived from plants. A coating agent used to prevent a decrease in the taste of starch-containing foods (however, this does not include glycerin acetate fatty acid esters). Emulsifier A: Tetraglycerin pentaoleate with an HLB value of 2 to 2.9 Emulsifier B: Diglycerol mono fatty acid ester

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