JPH1142057A - Composition for preventing starch aging and method for preventing aging of starch-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for preventing starch aging which does not impair the taste and texture of starch-containing foods, and a method for preventing aging of starch-containing foods. A composition for preventing starch aging comprising okara-containing particles and trehalose. A method for preventing aging of starch-containing foods, comprising adding okara-containing particles and trehalose to starch-containing foods.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a composition for preventing aging and a method for preventing aging of starch-containing foods.

[0002]

2. Description of the Related Art Starch-containing foods have various forms, mainly utilizing the property that starch is heated and gelatinized together with moisture. However, aging of the starch paste occurs over time immediately after being manufactured as a food, causing phenomena such as hardening of the food, a decrease in water retention, water separation, and a decrease in digestibility. For this reason, there arises a problem that quality deterioration with time, frozen storage, refrigerated storage, long-term storage, transportation to a remote place, and the like become difficult. Also,
In recent years, as labor savings have been shortened, refrigeration resistance has been desired in order to improve the preservability of starch-containing foods that cannot be kept for a long time and whose texture tends to change due to aging. Especially in Japanese sweets,
For example, buns such as dumplings, buckwheat buns and the like, and morning confectionery such as rice cakes such as Kashiwa Mochi and Mame Daifuku are the most difficult to cool and thaw.

[0003] Various attempts have been made to prevent such deterioration of starch due to aging. For example, a method of adding trehalose and a glycerin fatty acid ester (Japanese Patent Application Laid-Open No. 7-79689), a method of adding trehalose (Japanese Patent Application Laid-Open No. 8-242784), a method of adding β-amylase and trehalose (Japanese Patent Application Laid-Open No. 9-107899), Method of adding β-amylase and saccharide (JP-A-9-10790)
0) etc. are known.

[0004]

However, in these methods, however, for example, the surfactant may impair the taste, the anti-aging effect is weak, or the temperature control when using the enzyme agent is complicated. There is a problem that the original texture derived from starchy material is lost, and this has been left as a problem.

Accordingly, there has been a strong need for an anti-aging method and an anti-aging agent which can be used for starch-containing foods without being restricted by the production process and which do not impair the flavor and texture.

An object of the present invention is to provide a composition for preventing starch aging which does not impair the taste and texture of starch-containing foods and a method for preventing starch-containing foods from being modified.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems. As a result, the starch-containing food was mixed with okara-containing particles (finely ground material of soybeans and okara) and trehalose. The present inventors have found that by adding them in combination, they exhibit an excellent effect of preventing aging of starch-containing foods, and completed the present invention.

That is, the present invention provides a composition for preventing starch aging containing okara-containing particles and trehalose, and a method for preventing aging of starch-containing foods, comprising adding okara-containing particles and trehalose. Trehalose is used in an amount of 30 to 3 parts by weight based on 100 parts by weight of the dry solid content of the okara-containing particles.
00 parts by weight is preferred. The average particle size of the okara-containing particles is preferably 50 microns or less. Okara-containing particles are preferably those obtained by grinding soybeans, defatted soybeans or okara. The composition for preventing starch aging is used in an amount of 10 parts by weight as dry solids based on 100 parts by weight of starch in a starch-containing food.
It is preferable to add about 100 parts by weight.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The okara-containing particles of the present invention are suitably those obtained by grinding soybean materials such as whole soybeans, whole soybean flour, defatted soybeans, or okara.

[0010] These grinding methods can employ known means. For example, soybeans can be swelled by swelling and ground. In addition, soymilk can be separated from the ground material to make okara. These are suitably fresh as much as possible after the grinding treatment. It is appropriate to treat the okara-containing particles promptly before the contamination by the growth of microorganisms progresses.

The okara-containing particles of the present invention preferably have no rough texture, and can be used usually in a 50 mesh pass (300 microns or less), preferably in a 100 mesh pass (150 microns or less). It is preferably ground and has an average particle diameter of 50 microns or less. Especially at 25 microns or less, it is not only smooth,
It exhibits properties like a gelling agent, and can make starch-containing foods moist and smooth. Finer is preferable, but usually less than 5 microns is mechanically difficult.

The means for grinding is not particularly limited, but in consideration of the processing speed, temperature control, workability, and uniformity of the particle size of the ground material, mycolloider, homogenizer, commit roll (trade name), micro A cutter (product name) or the like is appropriate. In particular, the average particle size is reduced to 100 microns or less using a commit roll (trade name) that applies a rotary shear force, and then the average particle size is reduced to 50 microns or less using a high-pressure homogenizer that applies a frictional shear force. Okara, which is an insoluble component obtained by removing soymilk from soybean crushed material or the finely ground soybean crushed material thus obtained, has no graininess and is excellent in water retention and is suitable. Okara produced as a by-product in the soymilk preparation step, the tofu production step, the soybean protein production step, and the like is also preferably ground.

In order to improve the color tone and flavor of the okara-containing particles, it is preferable to use the raw soybeans after dehulling and decotyling.

The okara-containing particles of the present invention can be frozen or refrigerated, heat-treated before and after the addition of saccharides to reduce the number of general viable bacteria, or concentrated by heating under normal pressure or reduced pressure.
Drying with a spray drier, a micron drier, freeze drying or the like, and further sealing with nitrogen may be used.

The trehalose of the present invention is not particularly limited in purity quality, crystal type, form, and origin as long as it is commercially available for food use.

Further, other carbohydrates can be used in combination with trehalose. Examples of saccharides to be used in combination include monosaccharides such as fructose, xylose, glucose, mannose, galactose, and fructose, disaccharides such as lactose, sucrose, trehalulose, palatinose, maltose, oligosaccharides such as raffinose, xylitol, maltitol, and erythritol. , Lactitol, sorbitol, mannitol, xylitol, sugar alcohols such as palatinit,
It is a mixture of one or more kinds selected from the group consisting of oligosaccharides such as isomaltooligosaccharides, nectar oligosaccharides, galactooligosaccharides, fructooligosaccharides, xylooligosaccharides, and reduced xylooligosaccharides, which are not more than pentasaccharides. There is no particular limitation so long as it is used for It is appropriate to select and use a saccharide suitable for the purpose in consideration of characteristics such as the strength of Maillard reaction, sweetness, laxity, solubility, and economy.

The starch aging prevention composition of the present invention comprises okara-containing particles and trehalose as essential components.

The trehalose is suitably used in an amount of 30 to 300 parts by weight, preferably 40 to 300 parts by weight, based on 100 parts by weight of the dry solid content of the okara-containing particles. Depending on the amount of the composition for preventing starch aging used in starch-containing foods, if the amount of trehalose is less than 30 parts by weight, a sufficient effect of preventing aging cannot be expected, and if it exceeds 300 parts by weight, the sweetness of trehalose becomes strong, The flavor of the food may be impaired, or the texture may be impaired by excessive trehalose.

Next, the present invention is a method for preventing aging of starch-containing foods, which comprises adding okara-containing particles and trehalose to starch-containing foods. In other words, this is a method for preventing the aging of the starch-containing food by using the starch aging preventing composition in a starch-containing food.

The starch aging preventive composition of the present invention is preferably added in an amount of 10 to 100 parts by weight as a dry solid content based on 100 parts by weight of starch in a starch-containing food.

If necessary, a known antioxidant, a texture improver and the like can be used in combination with the starch antioxidant composition. For example, oils, fats and oils, powdered fats and oils, reduced starch syrup, starch such as tapioca starch, commercially available anti-aging agents (eg, “Pneumotiace”, “Soflon B”), freshness preservatives (“Aqua-60”) and the like are used in combination. Do not prevent you from doing. The starch-containing food referred to in the present invention is a food using starch or a food originally containing starch, such as rice flour,
Foods using starches such as new flour, rice flour, new flour, flour, dextrin, corn starch, potato starch, sweet potato starch, tapioca starch, potato starch and the like can be mentioned. Particularly, rice cakes, dumplings, buns, cooked rice, Japanese confectionery, breads, noodles, Western confectionery and the like can be mentioned.

[0022]

EXAMPLES The present invention will be described below in more detail with reference to Examples, but it should not be construed that the invention is limited thereto. Example 1 Table 1 summarizes the formulations. The mixing ratio shown below means parts by weight. (Manufacturing method) 1 part by weight of moulting and hypocotyl soybeans
And 3 parts of hot water (90 ° C.) is added to 1 part of the dehulled hypocotyl soybean (water content: 40-55%) which has been immersed at 30-50 ° C. for 60 minutes or more and has sufficiently absorbed water. The mixture was treated twice using a commit roll (manufactured by URSCHEL), which was finely cut by a rotary blade type shear force, to obtain a pulverized slurry having an average particle diameter of 30 to 70 μm.

The obtained slurry was treated twice with a high-pressure homogenizer (manufactured by APV) at 200 kg / square cm to obtain a ground soybean having an average particle diameter of 20 to 30 μm.

The ground soybeans were separated by a centrifugal separator at 3000 G for 5 minutes to remove soymilk and obtain okara. The weight ratio of the obtained soymilk to okara is 80 to 2
It was 0. 1 kg of ground soybeans (dry solids: 10%) or okara (dry solids: 14%) contains 20% trehalose
After adding 0 g, the mixture was heated at 80 ° C. for 30 minutes with stirring, cooled, put in a seal pack, and stored frozen. (Preparation of dumplings) 500 g of the upper fresh powder and 600 g of trehalose-added soybean ground material were kneaded. When saccharides were used in combination, 50 g of the following saccharides were further added and kneaded. Cut the pieces and arrange them in a siro, steam with a steamer for 40 minutes, and then transfer them to a stone mill and lightly grind them for about 3 minutes, then cool in water. Transfer to stone mill again and grind for about 5 minutes. This dough is stretched into a stick and cut into dumplings.
Stab on bamboo skewers one by one. Then, it frozen at -20 degreeC, thawed after 1 week, and evaluated.

Similarly, 600 g of trehalose-added okara was added instead of the trehalose-added soybean ground material, and the mixture was evaluated. Comparative Example 1 As a comparative example, dumplings were prepared using only the fresh powder. Kamishin powder 600
g and 420 g of hot water were powdered, and a dumpling was prepared and evaluated in the same manner as in Example 1.

[0026]

[Table 1] ---------------------------------------------- ---------------------- Experiment No. 1 2 3 4 5 6 Comparative Example 1 ----------------------------------------- --------------------------- Triturated Okara Okara Okara Okara Soybean soybean additive-free crushed material Crushed material Sugar Treha Elis Treha Elis Xylo isomer-free Additive Loose Retose Loose Retose Only Lutol Combination Combination Combination Rigosugar Combination Texture ○ ○ ◎ ◎ ◎ ◎ ◎ × Hardness ◎ ◎ ◎ ◎ ◎ ◎ × ----------- -------------------------------------------------- ------- Both texture and hardness are based on the texture and hardness before freezing of Comparative Example 1, ◎ is almost unchanged, ○ is slightly different, △ is not good, × is not good It represents no use at all. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger. Example 2 In the same manner as in Example 1, karakara was obtained and the amount of trehalose added was varied to prepare a dumpling, which was evaluated. Comparative Example 2 In the same manner as in Example 2, a dumpling to which only okara was added was prepared and evaluated. Comparative Example 3 Dumplings prepared by adding only trehalose to the composition of Comparative Example 1 were produced and evaluated.

[0027]

[Table 2] ---------------------------------------------- ----------- Experiment No. 1 2 3 4 5 Comparative Example 2 Comparative Example 3 --------------------------------------- ------------------ Okara 500 500 500 500 500 500 0 Addition amount (g) Trehalose Addition amount 21 35 70 140 210 0 100 (g) (Ratio of sugar) 30 50 100 200 300 0 143 Evaluation Sweetness Appropriate Appropriate Appropriate Appropriate Appropriate Appropriate Sweet Food texture ○ ○ ◎ ○ ○ △ △ Stiffness △ ○ ◎ ◎ ○ △ × Slightly soft and soft --------- ------------------------------------------------ In addition, Regarding the texture and hardness, based on the texture and hardness before freezing in Comparative Example 1, ◎ indicates almost no change, は indicates slightly different, Δ indicates poor, and × indicates no use. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger. The ratio of sugar (%) = the amount of added sugar (g) / (70% of dry solid content in 500 g of okara added)
g) x100 was calculated. Example 3 Production Method 10 parts of water was added to 1 part by weight (hereinafter referred to as "parts") of the molting and dehypocotyl soybean, and the molting and dehypocotyl soybean (moisture content of 40 to 55) was sufficiently immersed at 30 to 50 ° C for 60 minutes or more to absorb water. %) 1 part, and 3 parts of hot water (90 ° C.) are added, and a commit roll (URSCHEL Co., Ltd.) for finely chopping with a rotary blade type shearing force
To obtain a ground soybean product (S1) so as to have an average particle size of about 100 μm. The obtained slurry is then treated with a high-pressure homogenizer (manufactured by APV) to obtain an average particle size of 5
A ground soybean having a particle size of about 0 μm (S2) and further processed to obtain a ground soybean material (S3) having an average particle size of about 20 μm. Then, each of the ground soybeans S1, S2, and S3 was separated by a centrifugal separator at 3000 G for 5 minutes to remove soymilk and obtain okara.

[0028]

[Table 3] ---------------------------------------------- --------------------- Experiment No. 1 2 3 ----------------------------------------------- -------------------- Average particle size of okara 20 50 100 (micron) Evaluation Texture ◎ ○ × Roughness Hardness ◎ ◎ △ ----- -------------------------------------------------- ------------ Both texture and hardness are based on the texture and hardness before freezing of Comparative Example 1, ◎ is almost unchanged, ○ is slightly different, △ is Not good, × represents no use at all. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger.

The particle size of okara was analyzed using a Coulter counter (manufactured by Coulter Inc.). Example 4 In the same manner as in Example 1, the obtained frozen product from trehalose-containing okara was thawed, and 500 g was heated in a 90 ° C water bath with stirring for about 30 minutes. After cooling to about 50 ° C, the following beans Used for (Making method of soybean Daifuku) 600g of glutinous rice is soaked in water overnight, drained, put in a stirrer and steamed for 40 minutes, rice cake-like (about 1kg)
And cooled to about 50 ° C.
Add g and grind. Next, 150g of sweet-boiled peas
In addition, mix by hand evenly, take 50 g of red bean bean jam and wrap it. Then, freeze and store. Thawed two weeks later and evaluated for quality. Comparative Examples 4 and 5 The same production method was used as in Example 4, except that okara and trehalose were not added.

[0030]

[Table 4] ---------------------------------------------- ----------- Experiment No. 1 Comparative Example 4 Comparative Example 5 ------------------------------------------- -------------- Triturated Okara No additive No additive Sugar Trehalose No additive Trehalose Evaluation Texture ◎ × △ Hardness ◎ × △ ------------ --------------------------------------------- In addition, texture, Regarding the hardness, based on the texture and hardness before freezing of Comparative Example 4, ◎ indicates almost no change, は indicates slightly different, Δ indicates not good, and × indicates no use. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger. Example 5 In the same manner as in Example 1, okara (raw) was obtained and powdered into okara (powder) with a spray dryer. Using this, steamed buns were produced. (Method for producing steamed bun) 1 200 g of upper sucrose, 200 g of okara (raw) and 40 g of trehalose were added and made uniform with a wooden spatula, and 200 g of flour and 6 g of ammonium carbonate were added and mixed to prepare a dough. Next, the shiranami bean paste was wrapped in a powder dough and steamed for 10 minutes. It was frozen and evaluated one week later. Experiment No. 2 Similarly, 200 g of upper sucrose, 30 g of okara (powder), 40 g of trehalose, and 170 g of water were added, and the mixture was homogenized with a wooden spatula. 200 g of flour and 6 g of ammonium carbonate were added and mixed to prepare a dough. Then, wrap white bean paste with powdered dough,
Steamed for a minute. One week after freezing, it was thawed and evaluated. Comparative Example 6 Experiment No. 5 of Example 5 Okara was performed in the same manner as in Example 2 except that trehalose was not added.

[0031]

[Table 5] ---------------------------------------------- ----- Experiment No. 12 Comparative Example 6 --------------------------------------------- ------ Triturated raw powder no added sugar trehalose No trehalose added Evaluation texture ◎ ◎ × hardness ◎ ◎ × ---------------------- ----------------------------- In addition, the texture and hardness before freezing of Comparative Example 6 were both the texture and hardness. ◎ is almost the same, ○ is slightly different, △ is not good, and × represents no use. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger. Example 6 Production method of castella 700 g of white sugar, 100 g of starch syrup, 10 honey per 1 kg of whole egg
0 g and trehalose 100 g are added for mixing. At the stage of the eight-minute split, add 200 g of water, 80 g of powdered okara, and 450 g of flour, and mix with a mixer at low speed. The dough is poured into a wooden frame and baked at 180 ° C. After firing, cut and freeze at -20 ° C. Thawed after 2 months of frozen storage and evaluated. Comparative Example 7 Example 6 was repeated except that okara and trehalose were not added. Comparative Example 8 The same procedure was followed as in Example 6 except that 100 g of trehalose was added without adding okara.

[0032]

[Table 6] ---------------------------------------------- -------- Experiment No. 1 Comparative Example 7 Comparative Example 8 ------------------------------------------- ----------- Ground material Okara No additive No additive Sugar Trehalose No additive Trehalose Evaluation Texture ○ × ○ Hardness ◎ × △ --------------- --------------------------------------- In addition, both texture and hardness are comparative examples Based on the texture and hardness before freezing of No. 7, ◎ shows almost no change, ○ shows slightly different, Δ shows bad, and × shows no use. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger. Example 7 (Preparation method of udon) To 500 g of wheat flour, 40 g of powdered okara, 15 g of trehalose, 600 g of water and 10 g of salt were added and kneaded, followed by noodle-making to produce raw udon. The raw udon thus prepared was boiled for about 10 minutes, immediately immersed in cold water, drained, and then rapidly frozen at -50 ° C. After storage for one month, it was thawed, tasted and evaluated. Comparative Example 9 The same production method was used as in Example 4 except that okara and trehalose were not added. Comparative Example 10 The same production method was used as in Example 4, except that 15 g of trehalose was added without adding okara.

[0033]

[Table 7] ---------------------------------------------- ------------- Experiment No. 1 Comparative Example 9 Comparative Example 10 ------------------------------------------- ---------------- Milled material Okara No addition No addition Sugar Trehalose No addition Trehalose Evaluation Texture ◎ × △ Hardness ◎ × △ ---------- ------------------------------------------------- In addition Regarding the texture, hardness, and hardness, based on the texture and hardness before freezing of Comparative Example 9, ◎ indicates almost no change, ○ indicates slightly different, Δ indicates not good, and X indicates no use. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger. Example 8 In the same manner as in Example 1, okara (raw) was obtained and used to make doll-yaki. (Method of making doll-yaki) 5 g of trehalose and 360 g of white sugar are kneaded with 100 g of okara. Next, 2.5 g of sodium bicarbonate and 0.5 g of ammonium bicarbonate are dissolved in 420 g of whole egg, gradually added and kneaded, and 3 g of glucono-delta-lactone is added during the addition. Next, 25 g of mirin, 20 g of sorbitol, 20 g of starch syrup, 25 g of rapeseed oil, and 70 g of palm oil are sequentially added and mixed, and then 245 g of flour is added and kneaded. Pour the dough into the doll mold, add the Ogura bean paste, pour the dough over it, cover the mold lid and bake both sides. After baking, they were individually packaged with an oxygen scavenger, stored at 20 ° C. for one week, opened, tasted, and evaluated. Comparative Example 11 The same production method was used as in Example 8, except that okara and trehalose were not added and the flour was changed to 350 g. Comparative Example 12 The same production method was used as in Example 8, except that trehalose was not added.

[0034]

[Table 8] ---------------------------------------------- ------------- Experiment No. 1 Comparative Example 11 Comparative Example 12 ------------------------------------------- ---------------- Ground material No okara added Okara sugar No added trehalose No added Evaluation Texture ◎ × ○ Hardness ◎ × △ --------- -------------------------------------------------- In addition, both the texture and the hardness were based on the texture and hardness before storage of Comparative Example 11, ◎ was almost unchanged, 、 was slightly different, Δ
Is not good, x indicates no use at all. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger. Example 9 In the same manner as in Example 1, okara (raw) was obtained and used to produce a seed of a sweet potato. (Preparation method of kintsuba) 100 parts by weight of white ball powder and 20 parts of water
0 parts by weight were added and mixed. Then 300 parts by weight of okara,
15 parts by weight of trehalose, 100 parts by weight of white sugar, salt 2
Parts by weight and 60 parts by weight of egg white were added and mixed. Next, 290 parts by weight of flour and 400 parts by weight of water were added and kneaded.
Cut out Ogura Yokan (4cm x 2cm x 18cm) to a width of 2cm, pour the seeds into a container, and bake the 6 sides in a pan in turn while putting each side on the Ogura Yokan. This was individually packaged with a deoxidizer, stored at 20 ° C. for one week, opened, tasted, and evaluated. Comparative Example 13 The same manufacturing method as in Example 9 was conducted except that okara and trehalose were not added and the flour was changed to 33 parts by weight g. Comparative Example 14 Example 9 was repeated, except that trehalose was not added.

[0035]

[Table 9] ---------------------------------------------- ------------- Experiment No. 1 Comparative Example 13 Comparative Example 14 ------------------------------------------- ---------------- Ground material No okara added Okara sugar No added trehalose No added Evaluated texture ◎ × ○ Hardness ◎ × △ Peeling of the dough No Yes No --- -------------------------------------------------- ------ The texture and the hardness are based on the texture and hardness before storage of Comparative Example 11, ◎ is almost unchanged, ○ is slightly different, △
Is not good, x indicates no use at all. The texture was judged based on the feeling when actually eaten. The hardness was determined by the elasticity when pushing or pulling with a finger. The peeling of the dough was judged based on the presence or absence of separation of the dough on the bean and the separation of the dough. If this happens, the commercial value will decrease.

[0036]

The composition for preventing starch aging according to the present invention is characterized by having a synergistically superior effect as compared with the conventional anti-aging agents. It can be provided with excellent quality with less stickiness and firmness without losing the original flavor and texture derived from quality.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/16 A23L 1/16 A 1/20 1/20 A (72) Inventor Masaaki Miyabe 1 Sumiyoshicho, Izumisano-shi, Osaka Inside the Hannan Factory of NII Oil Co., Ltd.

Claims (6)

[Claims] 1. A composition for preventing starch aging comprising okara-containing particles and trehalose. 2. The anti-aging composition according to claim 1, wherein trehalose is contained in an amount of 30 to 300 parts by weight based on 100 parts by weight of the dry solid content of the okara-containing particles. 3. The composition for preventing aging according to claim 1, wherein the average particle diameter of the okara-containing particles is 50 μm or less. 4. The composition for preventing aging according to claim 3, wherein the okara-containing particles are obtained by grinding soybeans, defatted soybeans or okara. 5. A method for preventing aging of starch-containing foods, comprising adding okara-containing particles and trehalose to the starch-containing foods. 6. The anti-aging method according to claim 5, wherein the total amount of the okara-containing particles and trehalose is 10 to 100 parts by weight on a dry solid basis with respect to 100 parts by weight of the starch in the starch-containing food.