JP2009268434A - Quality improver for low-protein starchy food product, and method for cooking the food product - Google Patents

Abstract

【Task】
Provided are a quality-improving agent for low protein starch foods and a method for cooking low protein starch foods, which can make the appearance and taste of low protein starch foods after cooking and the texture when put in the mouth closer to those of ordinary foods.
[Solution]
A quality improver containing at least one selected from N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides as an active ingredient is added and used during cooking of low protein starch rice. 0.0005 to 0.05 parts by mass of at least one selected from N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides is added to 1 part by mass of low protein starch rice and cooked by heating. It is particularly preferable to use N-acetylglucosamine, glucosamine and salts thereof as active ingredients.
[Selection figure] None

Description

  The present invention relates to a quality improving agent for low protein starch food and a method for cooking low protein starch food.

  In patients with kidney disease, it is known that limiting the intake of protein leads to improvement in therapeutic effect and delay in introduction of dialysis treatment. Therefore, so-called low protein foods with reduced or removed proteins are commercially available for kidney disease patients.

  As low protein foods, low protein starch foods such as low protein starch rice, low protein starch bread, and low protein starch udon are already on the market. One of them, low protein starch rice, is a substitute food for rice, which is a staple food of Japanese people, and is so-called artificial rice made of starch whose protein content is adjusted to a predetermined amount or less. Although low protein starch rice is very similar to rice in shape, it absorbs water during cooking and the starch swells and easily gelatinizes, so the cooking process must be performed before the start of cooking and during cooking. It was complicated.

  Moreover, the low protein starch rice after cooking had many points different from cooked rice in terms of taste, color, and binding (stickiness). In other words, it has strong elasticity and hardens when cooled, so it cannot be chewed like cooked rice. Moreover, there was a smell peculiar to starch, and there was no sweetness like cooked rice. Moreover, the color tone of the cooked rice after cooking rice was slightly yellowish and turbid white, whereas the low protein starch rice had a transparent whiteness and a sense of incongruity. Furthermore, low-protein starch rice after cooking has little binding (stickiness) on the surface, so it is difficult to eat with chopsticks, and even rice balls etc. have no shape retention and are easy to collapse.

  Other low protein starch foods were also inferior to ordinary foods in terms of flavor, texture, appearance and physical properties.

  For this reason, attempts are being made to bring the flavor, texture, appearance, and physical properties of low protein starch foods closer to those of ordinary foods. For example, Patent Document 1 below discloses that a low-protein starch food containing chitosan and / or chitosan degradation product is cooked by heating.

Patent Document 2 below discloses that when cooking low-protein starch foods, cooking is performed by adding a natural polysaccharide having at least one of glucose, mannose and galactose as a constituent sugar or a decomposition product thereof. Has been.
JP 2002-281922 A JP-A-5-276882

  In Cited Document 1, chitosan and / or chitosan degradation product is contained in low-protein starch rice, and this chitosan degradation product is described as having a polymerization degree of 2 to 8, and glucosamine (polymerization degree). It is not intended for 1).

  In addition, the effects of the conventional methods are not sufficient, and the low protein starch food product after cooking is far from the usual food in terms of flavor, texture, appearance, and physical properties.

  Therefore, an object of the present invention is to improve the quality of a low-protein starch food and the cooking of the low-protein starch food, which can bring the flavor, texture, appearance, and physical properties of the low-protein starch food after cooking to a normal level. It is to provide a method.

  As a result of various studies, the inventors of the present invention have added N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides during cooking of low-protein starch foods and cooked, thereby cooking low-protein starch after cooking. The present inventors have found that the flavor, texture, appearance, and physical properties of foods can be brought close to those of ordinary foods, and have achieved the above object.

  That is, the quality improving agent for low protein starch food of the present invention is used by adding to a low protein starch food during cooking, and is at least selected from N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides. 1 type is contained as an active ingredient, It is characterized by the above-mentioned.

  Moreover, the cooking method of the low protein starch foodstuff of this invention is 0.0005-0 with respect to 1 mass part of low protein starch foodstuffs at least 1 sort (s) chosen from N-acetylglucosamine, glucosamine and its salt, and collagen peptide. .05 parts by mass is added and cooked by heating.

  In the present invention, it is more preferable to use N-acetylglucosamine, glucosamine and salts thereof as active ingredients.

  According to the present invention, the flavor, texture, appearance, and physical properties of a low protein starch food product after cooking can be made closer to that of a normal food product.

  The quality improving agent for low protein starch food of the present invention is used by adding to a low protein starch food during cooking, and is at least one selected from N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides. Is contained as an active ingredient.

  Examples of the salt of glucosamine include hydrochloride, sulfate, citrate, acetate and the like. Of these, glucosamine hydrochloride, which is widely used as a food material, is preferable.

  Commercially available N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides may be used. For example, as N-acetylglucosamine, a trade name “Marine Sweet (registered trademark)” (Yaizu Fisheries Chemical Co., Ltd.) or the like can be preferably used. Moreover, as a glucosamine hydrochloride (salt of glucosamine), a brand name "natural glucosamine" (Yaizui Fisheries Chemical Co., Ltd.) etc. can be used preferably.

  The collagen peptide is not particularly limited in its origin, extraction method, molecular weight and the like. For example, collagen obtained by an extraction method such as hot water extraction or pressure extraction can be used for collagen contained in bones, skins, fish bones, skins, and scales of pigs, cows, chickens, and the like. The average molecular weight of the collagen peptide is preferably 10,000 or less, and more preferably 1,000 to 4,000. When the average molecular weight of the collagen peptide is 10,000 or more, when added at the time of cooking low protein starch rice, even when added to other low protein starch foods, water absorption is hindered during rice cooking, This is not preferable because it adversely affects the finished physical properties and texture.

  In the present invention, the collagen peptide preferably has a free amino acid content in a solid content of 1.0% by mass or less and an arsenic content of 2 ppm or less. Since such collagen peptides have already been used extensively as external preparations and supplements, they can be used with peace of mind without problems such as safety. And there is no peculiar taste and smell of a raw material, and furthermore, since the arsenic content is very low as 2 ppm or less, it is highly safe and can be used in a wide range of fields.

  Furthermore, as a collagen peptide, a collagen peptide derived from fish is preferably used. A fish-derived collagen peptide can be obtained, for example, according to the method described in JP-A-2003-238597.

  Bonito, tuna, marlin, cod, horse mackerel, mackerel, salmon, trout, saury, eel, tilapia, kingfisher, grouper, halibut, flounder, flounder, herring, sardine, tilapia, shark, ray, pufferfish, yellowtail, scorpion, Collagen derived from fish can be obtained by adding water to fish skin and / or fish bones obtained from rockfish, etc., followed by heat extraction or pressure heat extraction. Among the above fish, it is preferable to use bonito, tuna, cod, tilapia, halibut, salmon and the like because they can be obtained stably in large quantities.

  And the collagen peptide can be obtained by processing the extract containing the collagen with a protein hydrolase to make collagen into a peptide, treating it with a reverse osmosis membrane, and collecting the concentrated solution. In this case, it is preferable to add 1 to 10 times the amount of the original solution, preferably 3 to 5 times the amount of water while adding water appropriately during the concentration to allow the solution to permeate. By repeating the hydration operation, impurities can be removed more efficiently, and furthermore, the flavor peculiar to fish can be reduced, so that a safer collagen peptide can be obtained. As such a collagen peptide, trade name “Marine Matrix (registered trademark)” (Yaizui Suisan Chemical Co., Ltd.) and the like can be mentioned.

  The proteolytic enzyme used for the peptide formation of collagen is not particularly limited, and neutral protease, alkaline protease, acidic protease, enzyme preparation containing them, or the like can be used. Enzyme preparations are commercially available from various companies. For example, the trade name “Protease N” (manufactured by Amano Enzyme, neutral protease), the trade name “Protease P-3” (manufactured by Amano Enzyme, alkaline protease), the trade name “ Sumiteam AP "(manufactured by Shin Nippon Chemical Industry Co., Ltd., acidic protease) or the like can be used. Further, as the reverse osmosis membrane, those having a salt rejection of 10 to 50% are preferably used. Examples of such reverse osmosis membranes include trade name “NTR-7410”, trade name “NTR-7430”, trade name “NTR-7450” (all manufactured by Nitto Denko).

  Further, when producing a collagen peptide having a desired average molecular weight, for example, by measuring the average molecular weight by a method such as a vapor pressure osmosis method, a light scattering method, an electrophoresis method, or a GPC-HPLC method, a desired average molecular weight is obtained. A molecular weight collagen peptide can be obtained.

  As a specific measuring method, for example, when measuring the average molecular weight of collagen peptide by GPC-HPLC method, GPC-HPLC apparatus (column: “TSK-gel guardcolumn PWXL” (manufactured by Tosoh Corporation), “TSK-gel” G3000PWXL "(manufactured by Tosoh Corporation)," TSK-gel G2500PWXL "(manufactured by Tosoh Corporation), mobile phase: 0.5% sodium chloride aqueous solution, flow rate: 0.8 mL / min, column temperature: 30 ° C., detection: RI , HPLC pump: “HITACHIL-7100 type” (manufactured by Hitachi, Ltd.), and as standard substances, laminaritetraose (molecular weight 660), laminarihexaose (molecular weight 990), pullulan pentamer (molecular weight 5,900) ), Pullulan decamer (molecular weight 11,800), pull Using down 20 mer (molecular weight 22,800), it can be determined from the relative molecular weight of these standards.

  The quality improver of the present invention particularly contains at least one selected from N-acetylglucosamine, glucosamine and a salt thereof as an active ingredient from the aspect of the quality improver effect of the low protein starch food product after cooking. preferable. Moreover, N-acetylglucosamine, glucosamine, and its salt can also be used together.

  Next, the cooking method of the low protein starch food of this invention is demonstrated.

  The method for cooking low protein starch food of the present invention comprises adding at least one selected from N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides to the low protein starch food during cooking of the low protein starch food. Cook with heat.

  In the present invention, the target low protein starch food is not particularly limited, low protein starch rice, low protein starch bread, low protein starch hot cake, low protein starch confectionery, low protein starch udon, low protein starch ramen, Low protein starch buckwheat, low protein starch noodles, low protein starch pasta and the like.

  As the low protein starch rice, for example, a low protein cereal starch obtained by reducing or deleting the protein into a rice grain shape can be used.

  Low protein starch foods other than low protein starch rice include low protein starch bread, low protein starch hot cake, low protein starch confectionery, low protein starch udon, and low protein starch ramen processed using low protein grain starch. , Low protein starch buckwheat, low protein starch kishimen, low protein starch pasta and the like.

  The starchy raw material of the low protein cereal starch is not particularly limited, but corn starch such as waxy corn starch, potato starch, sweet potato starch, wheat starch, tapioca starch, sago palm low protein starch rice starch, and various starches are processed ( For example, processed starch that has been pregelatinized, cross-linked, reduced in molecular weight, esterified, etherified), wheat flour (strong flour, medium flour, etc.), buckwheat flour, rice flour, amaranth, barley, rye, awa, hie, acne , Yam flour, pigeon flour, sorghum flour and the like. The low protein cereal starch may be a commercially available product, for example, the trade name “starch flour” (Oto Corporation).

  Examples of materials other than low protein cereal starch include chitosan, chitosan degradation products, dietary fiber, edible fats and oils, enzymes, and dextrin. These can be appropriately selected and used as necessary.

  The chitosan can be obtained, for example, by deacetylating chitin prepared by a conventional method from shells of crustaceans such as crabs and shrimps, with a deacetylation rate of 60 to 100. % Chitosan is preferably used, and the deacetylation rate is more preferably 80 to 100%. The chitosan degradation product is a low-molecular chitosan obtained by hydrolyzing chitosan with an acid or an enzyme, chitosan oligosaccharide and a mixture thereof (including salts thereof) having a polymerization degree of about 2 to 8, That is, preferred examples include chitobiose, chitotriose, chitotetraose, chitopentaose, chitohexaose, chitoheptaose, and chitooctaose. Chitosan oligosaccharide or a mixture thereof is commercially available from each company. For example, “COS-Y” (trade name, manufactured by Yaizu Suisan Chemical Co., Ltd.) can be used. By including chitosan or chitosan degradation product, various physiologically active functions can be imparted, and the flavor and texture of the low protein starch food can be improved. When chitosan and a chitosan degradation product are contained, it is preferably contained in a low protein starch food in an amount of 0.01 to 20% by mass, more preferably 0.1 to 1% by mass in terms of dry matter.

  Preferred examples of the dietary fiber include guar gum, xanthan gum, gellan gum, pectin, sodium alginate, crystalline cellulose, and water-soluble dietary fiber. By containing dietary fiber, a low-protein starch food can be given a crisp texture. When including dietary fiber, it is preferable to make it contain 0.1-30 mass% in a low protein starch foodstuff in dry matter conversion, and 1-10 mass% is more preferable.

  As said edible fats and oils, vegetable and animal fats and oils can be used. For example, vegetable oils include palm oil, soybean oil, rapeseed oil, sesame oil, cocoon oil, medium chain fatty acids and the like, and animal oils include lard, shortening, fish oil, ω-3 fatty acids and the like. By containing edible fats and oils, the texture of the low protein starch food can be improved, umami can be imparted, and further, it can be prevented from being dissolved and boiled during cooking. When edible fats and oils are contained, it is preferably contained in a low protein starch food in an amount of 0.01 to 20% by mass, more preferably 0.1 to 1% by mass in terms of dry matter.

  Preferred examples of the enzyme include amylase and protease. Specific examples of the amylase include “motilase” (trade name, manufactured by Otsuka Pharmaceutical Co., Ltd.). Examples of the protease include “OM-8” (trade name, manufactured by Otsuka Pharmaceutical Co., Ltd.). In addition, an enzyme preparation containing amylase and protease may be used, and examples thereof include trade name “Miora” (manufactured by Otsuka Pharmaceutical Co., Ltd.), “Super Myora” (trade name, manufactured by Otsuka Pharmaceutical Co., Ltd.), and the like. Flavor can be made favorable by containing an enzyme. When the enzyme is contained, it is preferably contained in a low protein starch food in an amount of 0.001 to 1% by mass, more preferably 0.01 to 0.1% by mass in terms of dry matter.

  Examples of the dextrin include “Paindex HL-PDX” (trade name, manufactured by Matsutani Chemical Co., Ltd.), “Amicol” (trade name, manufactured by Nissho Chemical Co., Ltd.), and the like. When it contains dextrin, it is preferable to make it contain in 1-30 mass% in a low protein starch foodstuff in dry matter conversion, and 10-20 mass% is more preferable.

  For example, low protein starch rice can be produced by gelatinizing a raw material containing low protein cereal starch and forming it into a rice shape. There is no particular limitation on the molding method, and water is added to the above raw material, kneaded with an extruder, pressurized and heated to gelatinize the starch, extruded from the discharge port and molded into a rice shape, or gelatinized. The raw material is pressed into a die-cutting roll, formed into a rice shape, and dried.

  Moreover, the low protein starch rice may be commercially available, for example, the trade name “starch rice 0.1” (Oto Corporation).

  In particular, when used as low protein starch rice for kidney disease patients, the protein content of low protein starch rice is preferably 5% by mass or less, and more preferably 1.5% by mass or less. According to this embodiment, it can be made very suitable for patients with kidney diseases and the like who need to limit the intake of protein.

  Other low protein starch foods can also be produced by processing or molding raw materials containing low protein cereal starches into various food forms by conventional methods.

  Further, in the present invention, low protein cereal starch is used instead of ordinary cereal flour, and at least one selected from low protein cereal starch and N-acetylglucosamine, glucosamine and salts thereof, and collagen peptide is used. Cooked ingredients including low protein starch bread, low protein starch hot cake, low protein starch confectionery, low protein starch udon, low protein starch ramen, low protein starch buckwheat, low protein starch noodles, low protein starch pasta, etc. Low protein starch foods may be cooked.

  In the present invention, N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides are added in an amount of 0.0005 to 0.05 parts by mass with respect to 1 part by mass of the low protein starch food. The added amount is more preferably 0.001 to 0.01 parts by mass, and particularly preferably 0.004 to 0.006 parts by mass with respect to 1 part by mass of the low protein starch food. If the addition amount is less than 0.0005 parts by mass, the quality of the low protein starch food product after cooking can hardly be improved. Moreover, when it exceeds 0.05 mass part, flavors, such as N-acetylglucosamine, glucosamine, and a collagen peptide, will become strong too much and may have a bad influence on the flavor of a low protein starch foodstuff.

  As for the cooking method, for example, in the case of low protein starch rice, the conditions may be the same as those for cooking conventional cooked rice. For example, when 50 g of low protein starch rice is cooked, heating is performed for 15 minutes and steamed for 3 to 5 minutes. . In addition, it is not necessary to perform the loosening especially after cooking.

  The amount of water at the time of cooking the low protein starch rice may be the amount of water required for cooking conventional cooked rice, for example, 1.0 to 2.5 mass per 1 part by mass of the low protein starch rice. Part is preferable, and 1.6 to 2.0 parts by mass is more preferable. If the amount of water exceeds 2.0 parts by mass, the texture of the low protein starch rice after cooking may become a paste. Moreover, when the amount of water added is less than 1.0 part by mass, the texture of the low protein starch rice after cooking may become crisp.

  According to the present invention, at the time of cooking the low protein starch rice, at least one selected from N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides is 0.0005 to 1 part by mass of the low protein starch rice. By adding 0.05 parts by mass and cooking, low-protein starch rice is less likely to adhere to each other during cooking, even if the rice is not cooked before or during cooking. The cooking process can be simplified and the cooking process can be simplified.

  Moreover, the low protein starch rice after cooking has sweetness like cooked rice, has a slightly yellowish, turbid white color, and has an appearance and taste similar to cooked rice. Furthermore, the surface is sticky, can be chewed like cooked rice, and has a texture like cooked rice. And you can eat with chopsticks, or you can make a rice ball as if you were holding a regular rice ball.

  In addition, as a cooking method when the low protein starch food is noodles such as low protein starch udon or low protein starch pasta, N-acetylglucosamine, glucosamine and its salt, and collagen peptide are added when these foods are boiled. That's fine. The cooking conditions can be the same as for ordinary foods.

  In addition, when cooking is performed using low protein cereal starch instead of ordinary cereal flour, depending on the cooking target, for example, 100 to 100 parts by mass of commonly used cereal flour may contain 50 to 100 parts by mass of low protein cereal starch. It is preferable to replace with. About other cooking conditions, it can carry out on the same conditions as the case of normal food.

Example 1
Low protein starch rice (protein content 0.1% by mass, brand name “starch rice 0.1” (Oto Corporation) 1 part by mass, N-acetylglucosamine (brand name “Marine Sweet (registered trademark)”) (Yaizu Suisan Kagaku Kogyo Co., Ltd.) was added in an amount of 0.005 parts by mass, and cooked according to a conventional method.N-acetylglucosamine was added after hydration to low protein starch rice, and was loosened and stirred to dissolve. .

(Example 2)
In Example 1, in place of N-acetylglucosamine, 0.005 parts by mass of glucosamine (trade name “natural glucosamine” (Yaizu Suisan Chemical Co., Ltd.)) was added to 1 part by mass of commercially available low protein starch rice. Except for this, rice was cooked in the same manner as in Example 1.

(Example 3)
In Example 1, instead of N-acetylglucosamine, a collagen peptide (trade name “Marine Matrix (registered trademark)” (Yaizu Suisan Chemical Co., Ltd.)) was added in an amount of 0.005 mass per 1 mass part of low protein starch rice. The rice was cooked in the same manner as in Example 1 except that a part was added.

(Comparative Example 1)
In Example 1, rice was cooked in the same manner as in Example 1 except that N-acetylglucosamine was not added.

(Comparative Example 2)
In Example 1, instead of N-acetylglucosamine, rice was cooked in the same manner as in Example 1 except that 0.05 part by mass of glutinous rice was added to 1 part by mass of low protein starch rice.

(Comparative Example 3)
In Example 1, rice was cooked in the same manner as Example 1 except that 0.005 parts by mass of trehalose was added to 1 part by mass of low-protein starch rice instead of N-acetylglucosamine.

(Comparative Example 4)
In Example 1, rice was cooked in the same manner as in Example 1 except that 0.005 parts by mass of glucose was added to 1 part by mass of low-protein starch rice instead of N-acetylglucosamine.

(Comparative Example 5)
In Example 1, instead of N-acetylglucosamine, dextrin (trade name “Paindex # 2” (Matsutani Chemical Industry Co., Ltd.)) was added in an amount of 0.005 parts by mass to 1 part by mass of low protein starch rice. Was cooked in the same manner as in Example 1.

(Comparative Example 6)
In Example 1, instead of N-acetylglucosamine, rice was cooked in the same manner as in Example 1 except that 0.005 parts by mass of guar gum was added to 1 part by mass of low protein starch rice.

(Comparative Example 7)
In Example 1, instead of N-acetylglucosamine, 0.005 parts by mass of chitosan oligosaccharide (trade name “COS-YS” (Yaizu Suisan Chemical Co., Ltd.)) is added to 1 part by mass of low protein starch rice. The rice was cooked in the same manner as in Example 1 except that.

  About the low protein starch rice after the rice cooking obtained by the method of Examples 1-3 and Comparative Examples 2-7, the sensory evaluation compared with the low protein starch rice after the rice cooking obtained by the method of the comparative example 1 is performed, and is eaten. Evaluation was made on feeling, color, taste, and binding (stickiness). The results are summarized in Table 1. ◎ when significant improvement was observed, ◯ when improvement was observed, △ when slight improvement was observed, and × when almost unchanged or worsened.

In Example 1 in which N-acetylglucosamine was added at the time of rice cooking, the adhesion between low protein starch rices at the time of rice cooking was suppressed, and the cooked state was good. In addition, low-protein starch rice after cooking has a slight sweetness in the taste, making it more like cooked rice, and there is no feeling of slipping between teeth in the mouth. , I got a sense of chewing rice. And it was binding (sticky), and we were able to eat with a bowl and chopsticks, the basic style of eating rice. Also, even if I picked up the rice balls, they didn't collapse.
Moreover, Example 2 which added glucosamine hydrochloride at the time of cooking rice was able to be cooked, and the cooked rice-like character increased, and the color of the grain was slightly yellowish, and the rice-like character was appearing. Regarding the taste, the original complex taste of glucosamine hydrochloride adds a natural taste to starch rice, making it more like rice. And it was binding (sticky), and we were able to eat with a bowl and chopsticks, the basic style of eating rice. Also, even if I picked up the rice balls, they didn't collapse.
Moreover, Example 3 which added the collagen peptide at the time of rice cooking could improve the flavor by the masking effect peculiar to starch rice, and the binding property (stickiness) and texture, although the color could hardly be improved. It was. The improvement of the binding property (stickiness) was the best among the examples.

On the other hand, in Comparative Example 2 in which glutinous powder was added at the time of cooking, improvement was observed for the binding property (stickiness), but almost no improvement was observed for the taste and color.
Moreover, when adding trehalose (Comparative Example 3), glucose (Comparative Example 4), dextrin (Comparative Example 5), and chitosan oligosaccharide (Comparative Example 7) during cooking, low protein starch rices adhere and adhere to each other. All of them had no sense of grain and could not be eaten with chopsticks. Also, even if I picked up a rice ball, it collapsed quickly. In addition, almost no improvement was observed in color, taste and texture.
Moreover, the comparative example 6 which added the guar gum at the time of rice cooking prevented the water absorption to low protein starch rice, and although adhesion of the low protein starch rice at the time of rice cooking is suppressed, the cooking itself is inadequate. there were. Moreover, the taste of guar gum was given and it was different from the taste of cooked rice. In addition, the texture was hardly improved.

Example 4
A low protein starch bread was prepared according to a conventional method with the formulation described in Table 2. For N-acetylglucosamine and low protein starch cereal flour, the trade name “Marine Sweet (registered trademark)” (Yaizui Suisan Kagaku Kogyo Co., Ltd.) and the trade name “starch thin flour” (Oto Corporation) are used. It was.

(Example 5)
In Example 4, a low protein starch bread was prepared in the same manner as in Example 4 except that glucosamine (trade name “Natural Glucosamine” (Yaizu Suisan Chemical Co., Ltd.)) was used instead of N-acetylglucosamine. .

(Example 6)
In Example 4, instead of half the amount of N-acetylglucosamine, glucosamine (trade name “Natural Glucosamine” (Yaizu Suisan Kagaku Kogyo Co., Ltd.)) was used in the same manner as in Example 4 except that low protein starch bread was used. Had made.

(Comparative Example 8)
In Example 4, a low protein starch bread was prepared in the same manner as in Example 4 except that N-acetylglucosamine was not used.

(Comparative Example 9)
In Example 4, bread was made in the same manner as in Example 4 except that chitosan oligosaccharide (trade name “COS-YS” (Yaizu Suisan Chemical Co., Ltd.)) was used instead of N-acetylglucosamine. .

(Comparative Example 10)
In Example 4, bread was prepared in the same manner as in Example 4 except that strong flour was used instead of low protein starch cereal flour.

  Sensory evaluation was performed on the low protein starch bread obtained by the methods of Examples 4 to 6 and Comparative Examples 8 to 9 and the bread obtained by the method of Comparative Example 10, and the bulge height and color (edge, Internal), texture, texture, and taste were evaluated. Moreover, toast was performed about each bread and sensory evaluation was performed about the food texture, the color, and the taste. The results are summarized in Table 3.

In Example 4 to which N-acetylglucosamine was added, the color change was not observed as compared with Comparative Example 8 and the color remained white. However, the texture and texture were greatly improved. This was a very large improvement that is not inferior to that of Comparative Example 10 which is a normal bread. Improvements were also seen in the bread bulge height.
In Example 5 to which glucosamine was added, it was found that although the color change (brown color) was observed throughout the bread, improvement in bread texture and texture was observed.
In Example 6 to which the same amounts of N-acetylglucosamine and glucosamine were added, the color change was equivalent to that of Comparative Example 10, and the texture and texture were greatly improved as in Example 4.
In Comparative Example 9 in which chitosan oligosaccharide was added, no improvement was observed in the swelling height, color (edge, inside), texture, texture, and taste.
Furthermore, the difference between each bread became clearer when toasted.
In Example 4 to which N-acetylglucosamine was added, the crispy texture did not change even when compared with Comparative Example 8.
In Example 5 to which glucosamine was added, although the color improvement was not recognized, the texture specific to bread that was mochi-mochi was greatly improved.
In Example 6 to which the same amounts of N-acetylglucosamine and glucosamine were added, it was clear that when considering in total, including color and taste, it was very close to bread.
In Comparative Example 9 to which chitosan oligosaccharide was added, no improvement was observed in any of color, texture and taste.

(Example 7)
Low protein starch cookies were made according to conventional methods with the formulations listed in Table 4. As the low protein starch cereal powder, a trade name “starch thin flour” (Oto Corporation) was used.

(Example 8)
A low protein starch pizza was prepared according to a conventional method with the formulation described in Table 5. As the low protein starch cereal powder, a trade name “starch thin flour” (Oto Corporation) was used.

Example 9
A low protein starch steamed bread was made according to a conventional method with the formulation shown in Table 6. The low-protein starch hot cake mix used the trade name “Starch Hot Cake Mix” (Oto Corporation).

(Example 10)
A low protein starch sable was prepared according to a conventional method with the formulation described in Table 7. As the low protein starch cereal powder, a trade name “starch thin flour” (Oto Corporation) was used.

Example 11
Low protein starch hashed potatoes were made according to conventional methods with the formulations listed in Table 8. As the low protein starch cereal powder, a trade name “starch thin flour” (Oto Corporation) was used.

Example 12
A low protein starch soup was prepared according to a conventional method with the formulation shown in Table 9. As the low protein starch cereal powder, a trade name “starch thin flour” (Oto Corporation) was used.

Claims (4)

  A low protein, which is used by being added to a low protein starch food during cooking, and contains at least one selected from N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides as an active ingredient Starch food quality improver.   The quality improvement agent of the low protein starch foodstuff of Claim 1 which contains N-acetylglucosamine, glucosamine, and its salt as an active ingredient.   Low protein starch characterized in that 0.0005 to 0.05 parts by mass of at least one selected from N-acetylglucosamine, glucosamine and salts thereof, and collagen peptides is added to 1 part by mass of low protein starch food. How to cook food.   The cooking method of the low protein starch foodstuff of Claim 3 which adds N-acetylglucosamine, glucosamine, and its salt.