Polishing agents and methods for polishing food products

Abstract

To provide a glazing agent imparting glossiness (brightness) to food, and / or capable of retaining imparted glossiness (brightness) for a long period, and to provide a glazing method of food having glossiness and / or capable of retaining glossiness for a long period.SOLUTION: A glazing agent contains oil and fat, and emulsifiers. The glazing agent contains in the glazing agent, oil and fat, and a following emulsifier A and a following emulsifier B, and has a viscosity at 25°C of the glazing agent of 60-3,000 mPa s: (emulsifier A) polyglyceryl fatty acid ester in which 71 mass% or more of the constituent fatty acid is 16C-22C unsaturated linear fatty acid; and (emulsifier B) polyglyceryl fatty acid ester and / or glycerine fatty acid ester in which 50 mass% or more of the constituent fatty acid is 16C-22C saturated linear fatty acid.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a brightening agent and a method for brightening food.

Background Art

[0002] Foods with luster (shine), such as noodles like pasta or cooked rice, stimulate appetite. Also, since it is recognized that the luster of food is correlated with deterioration, the commercial value of food can be enhanced by maintaining the luster for a long time.

[0003] For example, in Patent Document 1, in order to provide a flavor oil that has adhesiveness to food and retains the surface luster even during refrigerated storage, a flavor oil using a polyglycerol fatty acid ester with a molar ratio of saturated fatty acids having 16 to 22 carbon atoms and unsaturated fatty acids having 16 to 22 carbon atoms as constituent fatty acids of 0.3 to 0.9:0.1 to 0.7 has been proposed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, although the flavor oil of Patent Document 1 can impart a certain luster to food, there has been a demand for food with further luster or food whose luster is maintained at a certain level or more for a long time. Also, the polyglycerol fatty acid ester used in the flavor oil of Patent Document 1 is synthesized by mixing different fatty acids, and the effects of mixing polyglycerol fatty acid esters having different constituent fatty acids are not disclosed.

[0006] The object of the present invention is to provide a glossing agent that imparts shine (gloss) to food and / or maintains the imparted shine (gloss) for a long period of time. Furthermore, the object is to provide a method for glossing food that is glossy and / or maintains its gloss for a long period of time. [Means for solving the problem]

[0007] As a result of diligent research, the inventors of this invention discovered that the above problems could be solved by using oils and fats and a specific emulsifier, and thus completed the present invention.

[0008] In other words, the present invention provides the following [1] to [6]. [1] A polishing agent containing oils and emulsifiers, The polishing agent contains oils and fats, emulsifier A and emulsifier B described below, and is characterized by having a viscosity of 60 to 3000 mPa·s at 25°C. Polishing agent. (Emulsifier A) Polyglycerol fatty acid ester in which 71% or more of the constituent fatty acids are unsaturated straight-chain fatty acids with 16 to 22 carbon atoms. (Emulsifier B) Polyglycerol fatty acid ester and / or glycerol fatty acid ester, wherein 50% or more of the constituent fatty acids are saturated straight-chain fatty acids having 16 to 22 carbon atoms. [2] The polishing agent of [1], wherein the emulsifier B is a polyglycerol fatty acid ester and / or glycerol fatty acid ester in which 20% by mass or more of the constituent fatty acids are behenic acid. [3] A polishing agent according to [1] or [2], comprising 0.1 to 8.0% by mass of emulsifier A and 0.003 to 2.0% by mass of emulsifier B. [4] A glazing agent which is applied to starch-containing foods, one of the glazing agents described in [1] to [3]. [5] A starch-containing food selected from noodles or rice dishes, and one of the glazing agents from [1] to [4]. [6] A method for polishing food, characterized by applying one of the polishing agents [1] to [5] to the food. [Effects of the Invention]

[0009] By using the glossing agent of the present invention on food, a gloss (luster) is generated on the surface of the food, resulting in glossy food that can be maintained for a long period of time. Although gloss in food generally decreases over time, in this invention, maintaining gloss for a long period of time means maintaining a certain level of gloss or higher. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or greater and B or less.

[0011] [Polishing agent] The polishing agent of the present invention contains oils and fats and emulsifiers. The polishing agent contains emulsifier A (a polyglycerol fatty acid ester in which 71% or more by mass of the constituent fatty acids are unsaturated linear fatty acids having 16 to 22 carbon atoms) and emulsifier B (a polyglycerol fatty acid ester and / or glycerol fatty acid ester in which 20% or more by mass of the constituent fatty acids are saturated linear fatty acids having 16 to 22 carbon atoms). Emulsifier A in the glossing agent can provide a certain degree of gloss to food even without being combined with other emulsifiers, but when combined with emulsifier B, the gloss of the food is further enhanced and can be maintained for a longer period of time.

[0012] In the present invention, a combination of oil, emulsifier A, and emulsifier B is necessary to maintain gloss for a long period of time, and the viscosity of the glossing agent at 25°C is 60 to 3000 mPa·s. Preferably, the viscosity of the glossing agent at 25°C is 150 mPa·s or more, more preferably 300 mPa·s or more, and most preferably 500 mPa·s or more. Furthermore, the upper limit of viscosity at 25°C is preferably 3000 mPa·s or less, more preferably 2000 mPa·s or less, even more preferably 1000 mPa·s or less, most preferably 800 mPa·s or less, and most preferably 700 mPa·s or less. These viscosities can be measured in accordance with the "Standard Oil Analysis Test Methods Established by the Japan Oil Chemists' Society: 2.2.10.5-2013 Viscosity (Brookfield Method)". Furthermore, analysis can also be performed using a viscometer with data compatibility with a Type B viscometer, such as the TVB-10 or TVK-15 viscometer manufactured by Toki Sangyo Co., Ltd.

[0013] <Oils> The glossing agent of the present invention contains oils and fats. The oils and fats are used to reduce the viscosity of emulsifiers A and B and to dilute them so that they can be dispersed or applied to the surface of food. As oils and fats, animal and vegetable oils and fats, oils and fats synthesized from glycerin and fatty acids and their fractions, transesterified oils, hydrogenated oils, etc., can be used alone or in combination. Examples of animal and vegetable oils include soybean oil, rapeseed oil, high-oleic rapeseed oil, sunflower oil, high-oleic sunflower oil, olive oil, safflower oil, high-oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Examples of fats synthesized from glycerin and fatty acids include medium-chain triglycerides (MCTs). Examples of fractionated oils include palm olein, palm superolein, palm stearin, and palm mid-fraction. As the transesterified oil, a transesterified oil of palm oil or a fractionated oil of palm oil and other liquid oils and fats, or a transesterified oil of MCT and vegetable oil or the like can be used. Examples of the hydrogenated oil include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated transesterified oils.

[0014] For the oils and fats used in the present invention, those that lose fluidity at room temperature need to be dissolved by heating during application to starch-containing foods. Therefore, those having fluidity at 30 °C are preferred. Even if a part of the raw material oils and fats is solid at 30 °C, it can be suitably used as long as the whole oils and fats have fluidity when used in combination with other raw material oils and fats. Oils and fats having fluidity at 25 °C are more preferred, and oils and fats that are liquid at 25 °C are even more preferred. In particular, rapeseed oil, palm olein, mixtures thereof, etc. can be suitably used because they have the advantage of being liquid oils with low melting points and good oxidation stability.

[0015] The gloss enhancer of the present invention preferably contains 40.0 to 99.897% by mass of the above-described oils and fats in the gloss enhancer. The gloss enhancer more preferably contains 95.0 to 99.8% by mass of the oils and fats, and even more preferably contains 96.0 to 99.5% by mass of the oils and fats.

[0016] <Emulsifier> The gloss enhancer of the present invention preferably contains 0.1 to 8.0% by mass of emulsifier A and 0.003 to 2.0% by mass of emulsifier B.

[0017] (Emulsifier A) In the present invention, emulsifier A is a polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms.

[0018] <C The gloss enhancer preferably contains 0.1 to 8.0% by mass of emulsifier A, more preferably contains 0.3 to 8.0% by mass of emulsifier A, even more preferably contains 0.3 to 5.0% by mass of emulsifier A, and most preferably contains 0.3 to 2.0% by mass of emulsifier A.

[0019] In the polyglycerol fatty acid ester in which 71% by mass or more of the constituent fatty acids are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, since the unsaturated straight-chain fatty acid portion is difficult to solidify, when applied, the surface of the brightening agent is considered to be close to a liquid state, and thus it can impart a brightening effect to food. It is preferable that 80% by mass or more of the constituent fatty acids of emulsifier A are unsaturated straight-chain fatty acids having 16 to 22 carbon atoms. Further, as the unsaturated straight-chain fatty acids having 16 to 22 carbon atoms, it is preferable to be one kind or two or more kinds selected from oleic acid, linoleic acid, linolenic acid, and erucic acid. The HLB of emulsifier A, the degree of polymerization of the polyglycerol portion, the average esterification degree (percentage), etc. are not particularly limited. From the viewpoint of the solubility of emulsifier A in oils and fats, the HLB value is preferably 0 to 9, and more preferably 1 to 8.

[0020] Incidentally, HLB is an abbreviation for Hydrophile Lipophile Balance, which 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 calculation of the HLB value uses the calculation method of the atlas method. The calculation method of the atlas method is HLB = 20×(1 - S / A) S: Saponification value A: Acid value of fatty acids in the ester refers to the method of calculating the HLB value. In this calculation method, the HLB value is calculated as an arithmetic mean. Therefore, also in the present invention, when emulsifier A and / or emulsifier B has a plurality of HLB components, the HLB value means the average HLB.

[0021] (Emulsifier B) Emulsifier B is a polyglycerol fatty acid ester and / or glycerol fatty acid ester in which 20% or more by mass of the constituent fatty acids are saturated linear fatty acids having 16 to 22 carbon atoms. Polyglycerol fatty acid esters and / or glycerol fatty acid esters having saturated linear fatty acids with 16 to 22 carbon atoms are solid or have high viscosity at room temperature, and are thought to be able to suppress the reduction of the glossing agent from the food surface after it has adhered to the food. Therefore, when combined with emulsifier A, the glossing effect is enhanced and it is thought that this helps maintain a certain level of gloss on the food.

[0022] The constituent fatty acids of emulsifier B are preferably 20 to 100% by mass of saturated linear fatty acids having 16 to 22 carbon atoms, more preferably 25 to 95% by mass of saturated linear fatty acids having 16 to 22 carbon atoms, and even more preferably 30 to 80% by mass of saturated linear fatty acids having 16 to 22 carbon atoms. Examples of saturated linear fatty acids having 16 to 22 carbon atoms include palmitic acid, stearic acid, and behenic acid, and it is preferable to have one or more selected from these. More preferably, it is one or more selected from stearic acid and behenic acid. In particular, behenic acid esters generally have a high melting point, and polyglycerin and / or glycerin fatty acid esters having behenic acid as a constituent fatty acid are even more preferable because they have a high effect in gelling and / or thickening oils and fats at room temperature. For example, it is preferable that the polyglycerol fatty acid ester and / or glycerol fatty acid ester have a constituent fatty acid composition of 20% by mass or more behenic acid and less than 50% by mass of unsaturated fatty acids.

[0023] Emulsifier B is an ester of polyglycerin or glycerin, but a high average degree of esterification is preferred due to its solubility and dispersibility in oils and fats in the polishing agent. The average degree of esterification (percentage) indicates the extent to which the hydroxyl groups of polyglycerin and / or glycerin are esterified, and can be calculated by measuring the saponification value and hydroxyl value of the polyglycerin fatty acid ester and / or glycerin fatty acid ester, and then using the formula (saponification value) ÷ (saponification value + hydroxyl value) × 100. The saponification value can be measured in accordance with the standard oil and fat analysis test method (Japan Oil Chemists' Society "2.3.2.1-2013 Saponification Value"). The hydroxyl value can be measured in accordance with the standard oil and fat analysis test method (Japan Oil Chemists' Society "2.3.6.2-1996 Hydroxyl Value (Pyridine-Acetic Anhydride Method)"). Furthermore, it is preferable for the HLB value at this time to be HLB 8 or less in terms of solubility in oils and fats. HLB values ​​of 1 to 7.5 are preferred, and HLB values ​​of 2 to 7 are more preferred. The average degree of esterification of the polyglycerol fatty acid ester is preferably 30% or more, more preferably 50% or more, and even more preferably 70% or more. Furthermore, the average degree of esterification of the polyglycerol fatty acid ester is preferably 99% or less, more preferably 95% or less, and even more preferably 90% or less. The average degree of esterification of the glycerol fatty acid ester is preferably 30% or more, more preferably 50% or more, and even more preferably 70% or more. The average degree of esterification of the glycerol fatty acid ester is preferably 90% or less, preferably 60% by mass or less, and even more preferably 50% by mass or less. Glycerol mono fatty acid esters are preferred.

[0024] The polishing agent preferably contains 0.003 to 2.0% by mass of emulsifier B, more preferably 0.05 to 1.5% by mass, even more preferably 0.03 to 1.0% by mass, and especially preferably 0.05 to 0.8% by mass.

[0025] <Other ingredients> The polishing agent of the present invention may contain other components as appropriate, as long as they do not affect the effects of the present invention. For example, when only a small amount of polishing agent is added to food, water or alcohol such as ethanol may be included to ensure even application to the food. The alcohol content in the polishing agent is preferably 0 to 59% by mass. If water is added in excess to the oil-soluble components, it tends to separate from the oil-soluble components, and it becomes necessary to evaporate the water after application to starch-containing foods. Therefore, the water and / or alcohol content in the polishing agent is more preferably 0 to 50% by mass, even more preferably 0 to 40% by mass, and most preferably 0 to 30% by mass.

[0026] In addition to the components described above, the polishing agent of the present invention may also contain emulsifiers other than emulsifiers A and B. Examples of emulsifiers include polyglycerin condensed ricinoleate ester, sorbitan fatty acid ester, sorbitol fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, organic acid monoglycerides, polysorbate, and lecithin. pH adjusters, seasonings, colorants, fragrances, antioxidants, sugars, sugar alcohols, stabilizers, etc., can also be used. The amounts of these components can be any amount as long as they do not impair the effects of the present invention, but for example, they can be contained in the polishing agent at a concentration of 10% by mass or less, preferably 0 to 3% by mass, and more preferably 0 to 1% by mass.

[0027] <Methods for polishing food> The present invention provides a method for glazing food products, which involves dispersing or applying the aforementioned glazing agent to the surface of the food product. This can be done by mixing, adding, or dipping the food product during processing (cooking). Examples of food products include fried foods, stir-fried foods, grilled foods, boiled foods, and steamed foods. For example, it is preferable to use the glazing agent in place of regular oils during cooking, or to apply the glazing agent after cooking, for starch-containing foods such as noodles (soba, udon, Chinese noodles, pasta, etc.) and rice dishes (rice, fried rice, curry rice, donburi, etc.). The amount of glazing agent applied is preferably 0.1 to 7 parts by mass, and more preferably 0.2 to 5.0 parts by mass, per 100 parts by mass of food product. [Examples]

[0028] Next, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited in any way to these. Also, in the following, "%" refers to mass % unless otherwise specified.

[0029] [Sample (polishing agent)] Oil 1 was designated as Sample 1. Furthermore, the mixture was heated and mixed at 60°C until uniformly dissolved according to the formulations shown in Table 1 to obtain Samples (polishing agents) 2-6. The raw materials used are as follows: Oils and fats 1 (refined rapeseed (canola) oil), Emulsifier A1 (Pentagricerin trioleate: HLB 7.1) Emulsifier A2 (decaglycerin pentaoleate: HLB7) Emulsifier B1 (Polyglycerin fatty acid ester: Behenic acid 45%, Stearic acid 45%, Oleic acid 6%, Degree of esterification 84%) Emulsifier B2 (Glyceride monostearate: HLB 4.1) (Viscosity measurement) Each sample (120g) was measured at 25°C using a spindle-type viscometer (VISCOMETER TVB-15M: Toki Sangyo Co., Ltd., 25°C). Samples 1, 2, and 4-6 were measured using rotor M1, and sample 3 was measured using rotor M2, all at 12 rpm. The viscosities of samples 1-6 are shown in Table 1.

[0030] [Evaluation of polishing agent 1] (Pasta coating) Pasta ("Ma-Ma Spaghetti 1.6mm," manufactured by Nissin Foods Co., Ltd.) was boiled in 2% salted water for 7 minutes. After that, the water was drained, the pasta was cooled with cold water, and then drained again. 2 parts by mass of each sample (gloss agent) was added and mixed with 100 parts by mass of the pasta. (Gloss measurement) 50g of noodles with a gloss-enhancing agent added were stored for 5 days, and the gloss was measured before storage (day 0), after 1 day, after 2 days, and after 5 days. The measurement was performed by spreading the noodles on a black board and measuring from above using a gloss meter (HANDY GLOSS METER PG-1M, manufactured by Nippon Denshoku Industries Ltd.: measurement incidence angle 85°). The measured value is a relative value (Gloss Unit) to a reference value (glass), and a higher number indicates greater gloss.

[0031] [Table 1]

[0032] Examples 1-4 exhibited greater gloss compared to Reference Example 1 and Comparative Example 1, and it was confirmed that they maintained the initial level of Reference Example 1 even after two days. Examples 2 and 4, which had particularly high viscosity, showed the best results.

Claims

1. A glossing agent for noodles containing oils and fats and emulsifiers, The polishing agent is characterized by containing 96.0 to 99.5% by mass of oil and fat, 0.3 to 2.0% by mass of emulsifier A and 0.05 to 1.5% by mass of emulsifier B, and having a viscosity of 60 to 3000 mPa·s at 25°C. Polishing agent. (Emulsifier A) Polyglycerin fatty acid ester in which 71% or more of the constituent fatty acids are selected from oleic acid, linoleic acid, linolenic acid, and erucic acid, and the HLB value is 1 to 8. (Emulsifier B) Polyglycerin fatty acid ester and / or glycerin fatty acid ester, wherein 50% or more of the constituent fatty acids are one or more selected from palmitic acid, stearic acid, and behenic acid, and the HLB value is 2 to 7.

2. The polishing agent according to claim 1, wherein the emulsifier B is a polyglycerol fatty acid ester in which 20% by mass or more of the constituent fatty acids are behenic acid.

3. The glossing agent according to claim 1 or 2, wherein the glossing agent is applied to noodles.

4. A method for polishing noodles, characterized by applying the polishing agent described in Claim 1 or 2 to the noodles.

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