JP2014039477A - Composition including stearoyl sodium lactate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition capable of improving hygroscopic property of stearoyl sodium lactate.SOLUTION: A composition includes stearoyl sodium lactate and dietary fiber.

Description

  The present invention relates to a composition comprising sodium stearoyl lactate and dietary fiber. In particular, the present invention relates to a food quality improver. More specifically, the present invention is a food intended to prevent caking due to moisture absorption of sodium stearoyl lactate, improve its storage stability, and improve dispersibility of sodium stearoyl lactate in edible powder. It relates to a quality improver.

  Sodium stearoyl lactate (CAS number: 25383-99-7; also referred to as “SSL” in the present specification) is used together with calcium steayl lactate lactate (CSL), which has long been related in the US and Europe, etc. Has a long track record of use as a quality improver. SSL and CSL were approved as food additives by the FDA (Food and Drug Administration) in 1961.

  On the other hand, in Japan, CSL, which is a Ca salt, was approved as a bread quality improver in 1964, and the usage standards were revised in 1993 and 2002. SSL, which is a Na salt, has not been approved as a food additive for a long time, but according to the official gazette dated May 28, 2010 (Extra No. 112), SSL was also approved as a food additive. .

  Now, this stearoyl sodium lactate is not a single compound, but is mainly composed of a sodium salt of stearoyl lactic acid, and is defined as a mixture thereof with its related acids and sodium salts thereof. A typical method for producing stearoyl sodium lactate is to perform esterification reaction of stearic acid and lactic acid and neutralization of acid with sodium while heating and concentrating a mixed aqueous solution of stearic acid, lactic acid and sodium hydroxide under reduced pressure. After that, the reaction solution is cooled as it is without making distillation or crystallization, and is made into flakes, powders, or beads.

  In this way, in the production of sodium stearoyl lactate, since purification steps such as distillation and crystallization are not performed after the reaction is completed, sodium stearoyl lactate is not a single compound but a sodium salt of stearoyl lactic acid, which is the main component. In addition to free stearic acid and free lactic acid, sodium stearate, sodium lactate and the like are also included. Among these, free lactic acid and free sodium lactate are particularly likely to absorb moisture. The content ratios of free lactic acid and free sodium lactate in the obtained sodium stearoyl lactate differ depending on the raw material composition and reaction conditions at the time of production, but when these content ratios are high, it becomes sodium stearoyl sodium lactate that is easy to absorb moisture.

  Due to the hygroscopicity of this sodium stearoyl lactate, there are problems such as caking and poor fluidity of the powder, resulting in poor handling and mixing with edible flour such as wheat flour and rice flour. . On the other hand, in the case of stearoyl calcium lactate, which is a related Ca salt, this hygroscopicity is small and is not a problem.

  Furthermore, sodium stearoyl lactate can also be used when preparing a preparation containing sodium stearoyl lactate and other active ingredients such as emulsifiers, enzymes, thickening polysaccharides / thickening stabilizers, carbohydrates, oxidizing agents, and edible powders. Due to its hygroscopicity, there are problems such as poor mixing properties with other ingredients and poor storage stability of the preparation itself.

  As means for solving the hygroscopicity of sodium stearoyl lactate, it is generally known as an anti-caking agent such as fine silicon dioxide (fine silica gel), aluminum silicate, calcium stearate, tricalcium phosphate, calcium carbonate, magnesium carbonate. Addition of compounds is also possible, but a large amount of formulation is required, and the effect is small.Furthermore, it gives the food an unpleasant taste such as an unpleasant taste and the original effect of sodium stearoyl lactate as a food quality improver. This is not a solution.

  In general, using water-soluble soy hemicellulose, which is intended to provide a high-quality formulation composition that does not cause caking and deliquescence, can prevent caking due to moisture absorption of powder formulations such as emulsifier formulations and sweetener formulations. It has been reported that it can be performed (for example, see Patent Document 1).

JP 2000-279410 A

  However, the present inventor examined the effect of water-soluble soybean hemicellulose on the caking and deliquescence of sodium stearoyl lactate, and it was found that sodium stearoyl lactate had no effect on the caking due to moisture absorption.

  As described above, an effective method for suppressing the hygroscopicity of sodium stearoyl lactate and maintaining good powder fluidity is not known at present, and it has been approved as a food additive. Technology is strongly demanded.

  Therefore, the present invention has been invented in view of various problems due to the hygroscopicity of sodium stearoyl lactate described above. Specifically, the present invention (a) improves the hygroscopicity of sodium stearoyl lactate, (b) suppresses caking due to hygroscopic absorption of sodium stearoyl sodium lactate, and (c) improves dispersibility in other powder substances. Among these, an object is to provide a composition that can satisfy at least one of them.

  As a result of diligent research to solve the above problems, the present inventors have become difficult to absorb sodium stearoyl lactate by adding a specific dietary fiber to sodium stearoyl lactate. Not only the storage stability and handleability are remarkably improved, but also the dispersibility in wheat flour and rice flour is improved, and the formulation (formulation) with other ingredients effective for improving the quality of bread and noodles It has been found that it becomes easy and the present invention has been completed.

  That is, one form of the present invention is a composition containing sodium stearoyl lactate and dietary fiber.

  Moreover, the other form of this invention is a foodstuff containing the composition of this invention.

  Moreover, the other one form of this invention is the mixed powder for foodstuff manufacture containing the composition of this invention.

  The composition of the present invention can prevent caking due to moisture absorption of sodium stearoyl lactate and improve its storage stability. Moreover, in the composition of this invention, the dispersibility to other powders, such as an edible powder of sodium stearoyl lactate, can be improved. Therefore, the composition of this invention can be used conveniently for a foodstuff, the mixed powder for foodstuff manufacture, etc.

  The present invention provides a composition containing sodium stearoyl lactate (SSL) and dietary fiber. By blending dietary fiber as in the present invention, caking of sodium stearoyl lactate can be prevented, and dispersibility when mixed with other powder components such as edible powder can be improved. Furthermore, various stearoyl sodium lactate compositions can be easily prepared. In addition to the above, dietary fiber also plays a role as a strengthening agent for adult disease prevention and the like. For this reason, the composition of this invention also has the reinforcement | strengthening effect with respect to adult disease prevention. Moreover, when applying the composition of this invention to a foodstuff, the combined use effect to the foodstuff of sodium stearoyl lactate and a dietary fiber will also be exhibited. For example, when stearoyl sodium lactate and dietary fiber are used in combination with bread, the bread can be of higher quality. In the present specification, “composition” means a mixture of sodium stearoyl lactate and dietary fiber. In the field of food additives, “mixture” and “formulation” are generally synonymous. The composition of the present invention includes the form of a formulated (mixed) pharmaceutical composition.

  SSL forms a complex with gluten, which is a protein in wheat flour. As a result, the gluten net is improved, and not only the bread dough is strengthened and stabilized, but also the extensibility, elasticity and gas holding power are improved, and the moisture holding power is increased, resulting in a dough having less tackiness. By improving the bread dough, not only the specific volume of the bread increases, but also the caving phenomenon (cavity inside the bread) can be prevented. Furthermore, the inner phase of the bread has a fine sudachi pattern with a thin bubble film and gloss. SSL also forms a complex with starch in wheat flour and rice flour. As a result, the aging of the pregelatinized starch is suppressed, so that the bread becomes soft and has a good melt.

  SSL also has an excellent effect when producing bread crumbs. The baking method of bread during the production of bread crumbs is broadly divided into a roasting method and an electrode method, and SSL is an anionic emulsifier, and therefore exhibits a remarkable effect particularly in the production by the electrode method. For example, bread crumbs used in fried products are well-swordd and bread crumbs with uniform shapes are required, but SSL is effective when blended in the production of such bread crumbs.

SSL is also effective for improving the quality of noodles. The blending of SSL improves the unity of the dough when producing raw noodles, so the ripening time of the noodle strip can be shortened. In addition, the surface of the noodle band / noodle string becomes uniform and smooth, and the adhesion to the cutting teeth is reduced, so that workability is improved. When boiled, the elution of starch from the noodles is suppressed, so that not only the yield of the noodles is improved, but also the turbidity of the boiled liquid is reduced. It is known that boiled noodles have a texture that is excellent in elasticity and firmness, and that the noodles' loosening properties are also improved by suppressing starch aging.
In addition to bread, bread crumbs, and noodles, it is effective for improving the quality of roasted confectionery such as sponge cake, oil confectionery such as donuts, steamed bread, steamed bun, and rice confectionery.
For example, cakes such as sponge cake are also effective in increasing the specific volume, improving the internal phase, suppressing aging, and improving the texture, like bread.

  SSL is an oily confectionery such as deep-fried bread and donuts that does not become oily, has excellent sakumi, and has a soft and meltable mouthfeel. Cookies are also characterized by a high spreading factor (diameter / thickness), which can reduce the amount of shortening used.

  In addition to increasing the specific volume, improving the internal phase, and suppressing aging, SSL has the effect of providing a smooth surface free from wrinkles and dents.

  SSL is a raw confectionery such as dumplings and rice cakes, and the stickiness of the dough is reduced in the manufacturing process, so that the peelability from the machine is improved. The effect on the product is improvement of elasticity, crispness, and suppression of aging.

  The effect of SSL is effective not only for products distributed at room temperature, but also for maintaining the quality of frozen products (freezing damage suppression effect), and is particularly effective for maintaining the quality of frozen bread dough and frozen noodles. Moreover, if it is bread crumbs which mix | blended SSL, it will also become possible to preserve | save the bread crumbs by freezing for a long time.

  The various effects of SSL shown above are effective even when SSL is used alone, but other components such as “emulsifiers” such as various fatty acid monoglycerides and sodium diacetyl tartrate, “enzymes” such as α-amylase, pectin, etc. In combination with “thickening polysaccharides and thickening stabilizers” such as trehalose, “oxidizing agents” such as L-cystine and potassium bromate, and “edible flour” such as starch and protein powders. When used in food, it is known that the quality of food is further enhanced. In our laboratory experiments, it has been confirmed that the combined use of saccharides such as SSL and sodium lactate, or SSL and trehalose is effective in suppressing freezing damage especially in frozen bread dough, frozen bread crumbs and frozen noodles. Has been.

  However, as described above, SSL that is normally produced contains substances that enhance hygroscopicity such as free stearic acid, free lactic acid, sodium stearate, sodium lactate, and the like. Due to the presence of such substances, powder flowability when used in foods cannot be ensured, and there is a problem that caking and deliquescence occur.

  On the other hand, according to the composition of the present invention, the dietary fiber can suppress and prevent the moisture absorption of SSL, so even if it is a commonly used SSL that does not go through a purification process, it has fluidity, storage stability, and handling. It can improve the sex. Moreover, the composition of this invention can also improve the dispersibility to wheat flour and rice flour, and also can mix | blend (formulation) with the other component effective for the quality improvement of bread | pan and noodles.

  Embodiments of the present invention will be described below.

  In this invention, you may use any dietary fiber derived from a plant or a seaweed as a dietary fiber mix | blended with sodium stearoyl lactate. Moreover, although any water-soluble and insoluble dietary fiber may be used, this is particularly preferably a water-insoluble dietary fiber. The dietary fiber blended with sodium stearoyl lactate may be used alone or in the form of a mixture of two or more.

Here, as an example of the raw material of plant-derived dietary fiber, it is not limited to the following,
Cereals such as wheat, rye, rice, corn, buckwheat, beans such as soybeans, azuki beans, peas, potatoes such as konjac potato, yam, taro, mushrooms such as enoki and shitake, vegetables such as burdock, apples, strawberries And fruits such as citrus fruits, and pulp fibers. Examples of citrus fruits include oranges, grapefruits, and lemons, and dietary fibers derived from these citrus fruits are collectively referred to as citrus fibers.

  Pulp fiber is a product of highly purified cellulose by chemical or mechanical treatment of beet (sugar beet), wood, cotton, hemp, etc. Cellulose derived from such pulp fiber (dietary fiber) Can also be used in the present invention. Examples of the cellulose for foods produced from pulp fibers purified to a high purity include powdered cellulose, crystalline cellulose (microcrystalline cellulose), and microfibrous cellulose. Powdered cellulose is pulp fiber that has been subdivided by acid decomposition or the like. Crystalline cellulose (microcrystalline cellulose) is obtained by acid-decomposing pulp fibers, removing non-crystalline regions, taking out only pure crystal parts having a certain degree of polymerization, and refining and drying. Microfibrous cellulose is obtained by applying a strong mechanical shearing force to pulp fibers by ultra-high pressure homogenizer treatment (microfibrillation). The original single cellulose chain is tens of thousands. It was torn into a book.

  Moreover, as a raw material of the dietary fiber derived from a seaweed, although not limited to the following, a common agar, a seaweed, a kelp, a hijiki, a mozuku, a seaweed, etc. are mentioned.

  Among the above-mentioned dietary fibers, dietary fibers derived from pulp, wheat, soybeans, and oranges are particularly preferred because of their large production volume and stable supply.

  The average fiber length or average particle size of pulp-derived cellulose is preferably 10 to 100 μm (average particle size) in the case of powdered cellulose, and 1 to 100 μm (average particle size) in the case of microcrystalline cellulose. In the case of fine fibrous cellulose, it is preferably 0.01 to 0.1 μm (average fiber length). That is, the dietary fiber according to the present invention is pulp-derived powdered cellulose, pulp-derived microcrystalline cellulose, or pulp-derived microfibrous cellulose, and the average particle diameter of the dietary fiber in the case of powdered cellulose is 10 to 10. 100 μm, the average particle diameter of the dietary fiber in the case of microcrystalline cellulose is 1-100 μm, or the average fiber length of the dietary fiber in the case of microfibrous cellulose is 0.01-0.1 μm Preferably there is.

  The dietary fiber derived from wheat is one obtained by refining and separating the outer shell produced during the purification of wheat flour as a raw material, and the average fiber length is preferably about 30 to 300 μm. That is, the dietary fiber according to the present invention is a dietary fiber derived from wheat obtained by refining and separating the outer shell that is produced during the purification of wheat flour as a raw material, and the average fiber length is preferably 30 to 300 μm.

  Soybean-derived dietary fiber is obtained by separating fats and oils, protein, and the like from soybean, drying and pulverizing the remaining fiber to a moisture content of 10% or less, and preferably having an average particle size of about 50 to 150 μm. That is, the dietary fiber according to the present invention is a soybean-derived dietary fiber obtained by separating fats and oils from soybean and pulverizing the remaining fiber, and the average particle size thereof is 50 to 150 μm. Is preferred.

  All of the orange-derived dietary fibers are made from fruit squeezed rice cake, dried after squeezing the squeezed rice cake, and those particularly effective in the present invention instantaneously apply ultra-high pressure. What performed the impulse process is especially preferable, The average fiber length is 0.01-100 micrometers. That is, the dietary fiber according to the present invention is preferably an orange-derived dietary fiber obtained by performing an impulse treatment in which an ultra-high pressure is instantaneously applied to the squeezed squeezed rice cake.

  In the composition of the present invention, the blending ratio of sodium stearoyl lactate and dietary fiber (mass ratio of sodium stearoyl lactate: dietary fiber) is preferably 100: 1 to 100: 100, more preferably 100: 5 to 100: 70. More preferably, it is 100: 10-100: 20. When the blending amount of dietary fiber is less than 1 part by weight with respect to 100 parts by weight of sodium stearoyl lactate, the effect of preventing moisture absorption of sodium stearoyl lactate and improving its fluidity may be reduced. There is sex. On the other hand, if the amount of dietary fiber added is more than 100 parts by weight with respect to 100 parts by weight of sodium stearoyl lactate, the content of sodium stearoyl lactate in the composition will decrease, improving the quality of bread, noodles, etc. It may not be possible to add other effective ingredients.

  The method for mixing stearoyl sodium lactate and dietary fiber is not particularly limited. For example, it is particularly preferable to add the whole amount of dietary fiber to the mixer, and then add sodium stearoyl lactate in several batches and mix gradually. In this case, not only the stearoyl sodium lactate and the dietary fiber are mixed more uniformly, but also the amount of deposits on the wall surface of the mixer after the completion of mixing is reduced, so that the apparatus can be easily cleaned. In the opposite case, i.e., when sodium stearoyl lactate is charged to the mixer first, sodium stearoyl lactate may adhere to the wall surface of the mixer and may not flow, and this attached substance is This not only prevents the mixture from being mixed uniformly, but also impedes the cleaning of the apparatus after mixing. Other mixing methods include the following methods. That is, as described above, the method for producing sodium stearoyl lactate itself is performed by heating and concentrating a mixed aqueous solution of stearic acid, lactic acid, and sodium hydroxide under reduced pressure. After completion of this reaction, the reaction solution is cooled and stearoyl Even when sodium lactate is in a molten state, dietary fiber is added, and after sufficiently mixing stearoyl sodium lactate and dietary fiber, this mixed solution is cooled and processed into powder or beads. A composition can be produced.

  The composition of the present invention comprises two components of sodium stearoyl lactate and dietary fiber as essential components. Even with this composition, caking of sodium stearoyl lactate can be prevented, and the dispersibility when mixed with other powder components such as edible powder such as bread can be improved, and a sufficient effect for improving the quality of food can be exhibited. . However, the composition of the present invention can contain various additives (additives) depending on the purpose. In such a case, a synergistic effect and added value can be imparted to the food.

  Below, these various additives (additives) are demonstrated. In addition, although the quality improvement effect to foodstuffs, such as bread of these additives, is publicly known, and also the combined effect with sodium stearoyl lactate is also known, until now, due to the hygroscopicity of sodium stearoyl lactate, It was not possible to mix (formulation). That is, as in the present invention, unless a specific dietary fiber is combined with sodium stearoyl lactate, it is difficult to formulate (formulate) stearoyl sodium lactate with other effective additives. Thus, by using a specific dietary fiber such as microcrystalline cellulose, it becomes possible to produce a sodium stearoyl lactate preparation in which each component is uniformly mixed for the first time.

  Below, the additive which can be mix | blended with the composition of this invention according to the objective is not restrict | limited, It can select suitably by the use. Specifically, the additives include emulsifiers, enzymes, thickening polysaccharides / thickening stabilizers, carbohydrates, oxidants, edible powders, yeast foods, swelling agents, calcium salts, phosphates / polymerized phosphates. , Acidulant, pH adjuster, seasoning, preservative, shelf life improver, kansui, coagulant for tofu, antioxidant, strengthening agent, anti-caking agent and the like. However, the emulsifier does not include sodium stearoyl lactate. Each of the following additives may be used alone or in the form of a mixture of two or more, or one or more of each additive may be used in appropriate combination.

  The emulsifier that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on its use. Specifically, monoglycerol fatty acid ester, diglycerol fatty acid ester, glycerol acetate fatty acid ester, glycerol lactate fatty acid ester, glycerol citrate fatty acid ester, glycerol succinate fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, glycerol acetate tartaric acid fatty acid ester, glycerol Tartaric acid fatty acid ester, glycerin acetic acid ester, glycerin thermally oxidized soybean oil fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sucrose isobutyric acid ester, sucrose glycerin fatty acid ester, sorbitan fatty acid ester, sorbitan Monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan mo Palmitate, propylene glycol fatty acid ester, propylene glycol glycerin lactic acid fatty acid ester, polyoxyethylene (8) stearic acid ester / polyoxyethylene (40) stearic acid ester / polyoxyethylene (20) sorbitan lauric acid ester / polyoxyethylene (20 ) Polysorbates such as sorbitan oleate, polyoxyethylene (20) sorbitan palmitate, polyoxyethylene (20) sorbitan stearate, polyoxyethylene (20) sorbitan tristearate, hydroxypropyl cellulose, hydroxypropyl Methylcellulose, etoxymonoglyceride, stearoyl calcium lactate, calcium stearate, stearic acid Thorium, fatty acid sodium, fatty acid potassium, fatty acid calcium, ammonium phosphide, stearyl citrate monoglyceride, sodium lauryl sulfate, saponins such as quilla extract, soybean saponin, yucca, foam extract (salsa saponin), enzyme-treated lecithin, enzyme Examples include lecithins such as decomposed lecithin and egg yolk lecithin, and bile acids. The fatty acid constituting the emulsifier is generally a fatty acid having 9 to 25 carbon atoms and a fatty acid in the range of monocaproic acid to monoerucic acid. By blending these various emulsifiers into the composition of the present invention, the quality of foods including breads and noodles can be further enhanced. Among these, monoglycerol fatty acid ester, diglycerol fatty acid ester, glycerol acetate fatty acid ester, glycerol lactic acid fatty acid ester, glycerol citrate fatty acid ester, glycerol succinate fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, glycerol acetate tartaric acid fatty acid ester, glycerol tartaric acid Fatty acid ester, glycerol acetate ester, glycerol thermally oxidized soybean oil fatty acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, sucrose glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, stearoyl calcium lactate, propylene glycol fatty acid ester And polysorbates are preferred. Here, the compounding quantity of an emulsifier is not restrict | limited in particular, It may be equivalent to the compounding quantity normally applied by the use to add.

  The enzyme that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on its use. Specifically, α-amylase, agarase, achromopeptidase, ascorbate oxidase, aminopeptidase, β-amylase, G4 amylase, anthocyanase, isomaltodextranase, actinidine, acylase, α-acetate decarboxylase, alginic acid Lyase, isoamylase, inulinase, invertase, urease, exomaltotetraohydrolase, esterase, elastase, endomaltohexahydrolase, endomaltopentahydrolase, catalase, α-galactosidase, β-galactosidase, carboxypeptidase, xylanase, chitinase, Chitosanase, glucanase, glucoamylase, α-glucosidase, β-glucosidase, α-glucosyl tiger Glutaminase such as transferase, glucose isomerase, glucose oxidase, transglutaminase / protein glutaminase, acid phosphatase, cyclodextrin glucanotransferase, superoxide dismutase, cellulase, tannase, 5′-deaminase, dextranase, transglucosidase, transglutaminase, Triacylglycerol lipase, trypsin, trehalose phosphorylase, naringinase, nitrilase, neuraminidase, peroxidase, papain, pancreatin, ficin, phytase, fructosyltransferase, pullulanase, protease, bromelain, pectinase, hesperidinase, pepsin, pepsin Chidaze, hemicellulase, phosphodiesterase, phospholipase, polyphenoloxidase, maltose phosphorylase, maltotriosyl hydrolase, muramidase, lactoperoxidase, lysozyme, lipase, lipoxygenase, such as rennet, and the like. Among the enzymes, α-amylase, β-amylase, glucoamylase and the like are starch-degrading enzymes. For example, in bread dough, fermentable saccharides are produced from starch to aid fermentation, or bread aging after baking. It is possible to suppress softness and maintain softness. In addition, boiled noodles have a function of improving the looseness. Xylanase can promote the degradation of insoluble xylan. Proteolytic enzymes (proteases) such as actinidin, papain, bromelain, and phytin are effective in reducing the molecular weight of proteins in the bread making process, improving dough extension, increasing the specific volume of the product, and shortening the kneading and fermentation time. It also has the effect of loosening the dough and drooling. For this reason, it is preferable that the compounding quantity of a proteolytic enzyme (protease) is set suitably, and it is not preferable that it is excessive too much. On the other hand, the transglutaminase is an enzyme having a reverse action of proteolysis, and has an action of covalently binding proteins to each other, and is an effective enzyme for improving the quality of wheat products (such as improving the elasticity of noodle strains and surimi products). It is possible. Lipoxygenase has a function of decomposing carotenoid, which is a pigment component in wheat, and may be effective for improving the whiteness of a product. As mentioned above, the quality of foods including bread can be further enhanced by blending these various enzymes into the composition of the present invention according to the purpose. Among the above enzymes, α-amylase, β-amylase, G4-amylase, glucoamylase, α-glucosidase, glucose oxidase, xylanase, transglutaminase, protein glutaminase, cellulase, hemicellulase, and lysozyme are preferable. Here, the compounding amount of the enzyme is not particularly limited, and may be equivalent to the compounding amount usually applied depending on the use to be added.

  The thickening polysaccharide / thickening stabilizer that can be blended in the composition of the present invention is not particularly limited and can be appropriately selected depending on the application. Specifically, aoleobasidium broth, aeromonas gum, agrobacterium succinoglycan, azotobacter vinelandie gum, amased gum, almond gum, gum arabic, arabinogalactan, alginic acid, sodium alginate, propylene glycol alginate Esters, ammonium alginate, potassium alginate, calcium alginate, aloe vera extract, welan gum, erwinia honey enji gum, elemi resin, enterobacter gum, enterobacter shimanas gum, okra extract, oligoglucosamine, seaweed cellulose, cassia gum (cassia gum) ), Brown algae extract, gati gum, curdlan, carrageenan (carrageenan), caraya gum, carob bean gum, agar (agarose), gelatin, caseinna Lithium, xanthan gum, xyloglican, yellow tea aloe extract, chitin, chitosan, guar gum, guar gum enzymatic degradation product, glucosamine, gluten, gluten degradation product, yeast cell wall, collagen, konjac potato extract, psyllium seed gum, sweet potato cellulose, maize seedling Gum, gellan gum, sclero gum, sesbania gum, soy polysaccharide (including water-soluble hemicellulose), tamarind seed gum, tara gum, dalman resin, dextran, tragacanth gum, triacantos gum, troarooi, nata de coco, natto gum, hyaluronic acid, micro Fibrous cellulose, powdered cellulose, microcrystalline cellulose, far celeran (fucellan), fucodan, fukuronori extract, pullulan, pectin, macrohomopsis gum, N'nan, peach resin, rhamsan, levan, rennet casein, carboxymethyl cellulose calcium, sodium carboxymethyl cellulose, methyl cellulose, sodium polyacrylate, sodium starch glycolate, sodium starch phosphate ester, and the like locust bean gum. Among the above thickening polysaccharides and thickening stabilizers, gum arabic, sodium alginate, agar, cassia gum, curdlan, carrageenan, xanthan gum, xyloglican, guar gum, gellan gum, tamarind seed gum, tara gum, tragacanth gum, pullulan, pectin, mannan , And locust bean gum are preferred. Here, the blending amount of the thickening polysaccharide / thickening stabilizer is not particularly limited, and may be equal to the blending amount that is usually applied depending on the application to be added.

  By blending the thickening polysaccharide / thickening stabilizer in the composition of the present invention according to the purpose, the quality of the food can be further enhanced. For example, in the case of noodles, the texture of the noodles is improved (stiffness and elasticity is imparted), the aging of the noodles is prevented, the looseness is improved, and the yield of the noodles is improved. Various effects such as reduction of turbidity of the liquid by boiling can be further enhanced. In the case of bread, it is possible to improve the texture of the bread (feeling of tongue, melting in the mouth, etc.), improving the appearance, preventing aging, and resistance to freezing.

  Carbohydrates (including sugar alcohols) that can be blended in the composition of the present invention are not particularly limited, and can be appropriately selected depending on the application. Specifically, glucose, fructose, galactose, sucrose, maltose, D-xylose, lactose, trehalose, palatinose, oligosaccharide, starch, starch degradation product, acetylated adipic acid crosslinked starch / acetylated phosphate crosslinked starch / octenyl succinate Modified starches such as sodium acid starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, oxidized starch, acetate starch (modified starch) , Dextrin, indigestible dextrin, cyclodextrin, cluster dextrin, erythritol, maltitol, sorbitol, xylitol, mannitol, lactitol (reduced lactose), palatinit (reduced palatinose), glycerin, propylene glycol, etc. . By blending these various saccharides into the composition of the present invention according to the purpose, the quality of food such as bread and noodles (improvement of moisture retention, etc.) can be further enhanced. In particular, the combined effect of trehalose and sodium stearoyl lactate is excellent, and the quality (anti-aging effect, freezing resistance, etc.) of flour products such as bread and noodles can be further improved. Among the above carbohydrates, trehalose, palatinose, oligosaccharide, starch, starch degradation product, modified starch, modified starch, enzyme resistant starch, dextrin, resistant digestive dextrin, cyclodextrin, cluster dextrin, erythritol, maltitol, sorbitol, Xylitol, mannitol, and lactitol are preferred. Here, the compounding quantity of saccharide | sugar is not restrict | limited in particular, It may be equivalent to the compounding quantity normally applied with the use to add.

  The oxidizing agent that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on the application. Specific examples include potassium bromate, L-cystine, L-ascorbic acid (vitamin C), sodium L-ascorbate, calcium L-ascorbate, and potassium L-ascorbate. Here, the compounding quantity of an oxidizing agent is not restrict | limited in particular, It may be equivalent to the compounding quantity normally applied with the use to add. The oxidizing agent functions to oxidize SH groups such as wheat gluten (protein) to form S—S bonds, for example, to increase the elasticity of bread dough. In addition, L-ascorbic acid is originally classified as a reducing agent (antioxidant), but when used for flour, it changes to dehydro-L-ascorbic acid by the action of ascorbate dehydrogenase in the flour. Work as an agent. By blending the oxidizing agent with the composition of the present invention, the quality of foods including bread can be further enhanced.

  The edible powder that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on the application. Specifically, various protein powders such as wheat flour, rice flour, soybean protein powder, pea protein powder, whey protein powder, gelatin powder, collagen powder, gluten powder, starch derived from potato, sweet potato, corn, tapioca, etc. , And pregelatinized products, processed products (chemical products), decomposed products, resistant starch (enzyme resistant starch), buckwheat flour, egg white powder, egg yolk powder, and the like. Of the above edible powders, wheat flour, rice flour, protein powder, gluten powder, starch, buckwheat flour, egg white powder, and egg yolk powder are preferred. Here, the blending amount of the edible powder is not particularly limited, and may be equivalent to the blending amount that is usually applied depending on the application to be added.

  The yeast food that can be blended in the composition of the present invention is not only capable of blending the above edible powder into the composition of the present invention, but also uses the composition of the present invention for the manufacture of bread cakes and the like. It can also be preferably used when blended into a mixed powder for food production. Here, the yeast food is not particularly limited, and can be appropriately selected depending on its use. Specifically, ammonium chloride, potassium gluconate, ammonium carbonate, calcium carbonate, calcium sulfate, tricalcium phosphate, ammonium dihydrogen phosphate, calcium dihydrogen phosphate, magnesium chloride, sodium gluconate, potassium carbonate, ammonium sulfate, Examples thereof include magnesium sulfate, diammonium hydrogen phosphate, calcium monohydrogen phosphate, calcined calcium, and calcium oxide. Here, the compounding quantity of yeast food is not restrict | limited in particular, It may be equivalent to the compounding quantity normally applied with the use to add.

  The expansion agent (adjuvant) that can be blended in the composition of the present invention is not only capable of blending the above edible powder into the composition of the present invention, but also the composition of the present invention in a pancake. It can also be preferably used when blended in a mixed powder for food production used in the production of the above. Here, the expansion agent (auxiliary agent) is not particularly limited, and can be appropriately selected depending on the application. Specifically, adipic acid, L-ascorbic acid, ammonium chloride, citric acid, calcium citrate, glucono delta lactone, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, ammonium carbonate , Potassium carbonate, calcium carbonate, ammonium bicarbonate, sodium bicarbonate, sodium carbonate, magnesium carbonate, lactic acid, calcium lactate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, fumarate Acid, monosodium fumarate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, calcium sulfate, ammonium ammonium sulfate, potassium aluminum sulfate, DL-malic acid, DL-malic acid sodium Arm, tricalcium phosphate, dipotassium hydrogen phosphate, calcium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and the like acidic sodium aluminum phosphate is. The “expansion agent (auxiliary agent)” is added especially in the manufacturing process of bread, confectionery, etc., and generates gas to expand the dough and make it porous, while improving the texture. . Here, the compounding amount of the expansion agent (adjuvant) is not particularly limited, and may be equivalent to the compounding amount usually applied depending on the application to be added.

  The calcium salt that can be blended in the composition of the present invention is not only capable of blending the above edible powder into the composition of the present invention, but also the composition of the present invention for the production of bread and cakes. It can be preferably used also when mix | blending with the mix powder for foodstuffs to be used. Here, the calcium salt is not particularly limited, and can be appropriately selected depending on its use. Specific examples include calcium carbonate, calcium chloride, calcium citrate, calcium glycerophosphate, calcium L-glutamate, calcium L-ascorbate, calcium lactate, stearoyl calcium lactate, and calcium gluconate. The calcium salt functions to crosslink between proteins and polysaccharide molecules. Therefore, it can be blended for the purpose of maintaining the shape of the food and increasing the elasticity. It also serves as a nutritional supplement. Here, the compounding quantity of a calcium salt is not restrict | limited in particular, It may be equivalent to the compounding quantity normally applied with the use to add.

  The phosphate / polymerized phosphate that can be blended in the composition of the present invention is not only capable of blending the above edible powder into the composition of the present invention, but also the composition of the present invention in a pan. -It can use preferably also when mix | blending with the mixed powder for foodstuffs used for manufacture of cake etc. Here, the phosphate / polymerized phosphate is not particularly limited, and can be appropriately selected depending on its use. Specifically, tetrapotassium pyrophosphate, tetrasodium pyrophosphate, ferric pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, Tripotassium phosphate, tricalcium phosphate, trisodium phosphate, calcium hydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, ammonium dihydrogen phosphate, potassium dihydrogen phosphate, Examples thereof include calcium dihydrogen phosphate and sodium dihydrogen phosphate. The phosphate / polymerized phosphate functions to contribute to the flexibility of noodles, bread, etc., by suppressing the hardening of gluten, thereby increasing its hydration property and water retention. Other functions include swelling agents, kansui, and yeast food. Here, the blending amount of the phosphate / polymerized phosphate is not particularly limited, and may be equal to the blending amount that is usually applied depending on the application to be added.

  The acidulant that can be blended in the composition of the present invention is not only capable of blending the above edible powder into the composition of the present invention, but also the composition of the present invention for the production of bread and cakes. It can be preferably used also when mix | blending with the mix powder for foodstuffs to be used. Here, the acidulant is not particularly limited, and can be appropriately selected depending on its use. Specifically, adipic acid, citric acid, tripotassium citrate, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, Sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, potassium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL- Examples include sodium malate and phosphoric acid. Here, the blending amount of the acidulant is not particularly limited, and may be equivalent to the blending amount that is usually applied depending on the application to be added.

  The pH adjuster that can be blended in the composition of the present invention is not only capable of blending the above edible powder into the composition of the present invention, but also can produce the composition of the present invention such as bread cake. It can also be preferably used when blended into a mixed powder for food production used in foods. Here, the pH adjuster is not particularly limited, and can be appropriately selected depending on its use. Specifically, adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, calcium acetate DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium tartrate, sodium L-tartrate, potassium carbonate, sodium bicarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, lactic acid Potassium, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, dihydrogen phosphate Sodium, sodium dihydrogen phosphate, magnesium hydroxide Beam and the like. Here, the blending amount of the pH adjuster is not particularly limited, and may be equal to the blending amount that is usually applied depending on the application to be added.

  The seasoning that can be blended in the composition of the present invention is not only capable of blending the above edible powder into the composition of the present invention, but also the composition of the present invention for the production of bread cakes and the like. It can be preferably used also when mix | blending with the mix powder for foodstuffs to be used. Here, the seasoning is not particularly limited, and can be appropriately selected depending on its use. Specifically, sodium L-aspartate, DL-alanine, L-alanine, L-arginine L-glutamate, L-isoleucine, glycine, L-glutamic acid, sodium L-glutamate, L-theanine, DL-tryptophan, L-tryptophan, DL-threonine, L-threonine, L-valine, L-histidine hydrochloride, L-phenylalanine, DL-methionine, L-methionine, L-lysine L-aspartate, L-lysine hydrochloride, L -Amino acids such as lysine L-glutamate; disodium 5'-inosinate, 5'-disilicate uridylate, disodium 5'-guanylate, 5'-disodium cytidylate, 5'-ribonucleotide calcium, Nucleic acids such as 5'-ribonucleotide disodium; citrate cal , Trisodium citrate, potassium gluconate, sodium gluconate, copper gluconate, zinc gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, calcium acetate, DL-potassium hydrogen tartrate, L- Organic acids such as potassium hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, calcium lactate, sodium lactate, potassium lactate, monosodium fumarate, DL-sodium malate; potassium chloride, tripotassium phosphate, dihydrogen phosphate Inorganic salts such as potassium, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, low brine sodium chloride, crude potassium chloride in seawater, whey salt, potassium sulfate, ammonium L-glutamate Etc.Here, the compounding quantity of a seasoning is not restrict | limited in particular, It may be equivalent to the compounding quantity normally applied with the use to add.

  The preservative that can be blended in the composition of the present invention is not only capable of blending the above-mentioned edible powder into the composition of the present invention, but also the composition of the present invention for the production of bread and cakes. It can be preferably used also when mix | blending with the mix powder for foodstuffs to be used. Here, the preservative is not particularly limited and can be appropriately selected depending on the application. Specific examples include benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, calcium sorbate, propionic acid, sodium propionate, calcium propionate, udo extract, scallop extract, kawara mugi extract, and enzymic pearl extract Products, tsuyaprisin (extract), shirako protein extract (protamine, etc.), pectin degradation product, honoki extract, ε-polylysine, forsythia extract, nisin and the like. Here, the blending amount of the preservative is not particularly limited, and may be equivalent to the blending amount usually applied depending on the use to be added.

  The shelf life improver that can be blended into the composition of the present invention is not only capable of blending the above edible powder into the composition of the present invention, but also the composition of the present invention to produce bread cakes and the like. It can also be preferably used when blended into a mixed powder for food production used in foods. Here, the shelf life improver is not particularly limited, and can be appropriately selected depending on its use. Specifically, glycine, acetic acid, sodium acetate, sodium thiamine lauryl sulfate, glycerin fatty acid ester, lysozyme, fig leaf extract, licorice oily extract, mulberry extract, enzymatically decomposed apple extract, horseradish extract, tea extract , Garlic extract, grape skin extract, pepper extract, mandarin seed extract, peach extract, rosemary extract, oregano extract, chitosan, kojic acid, perilla extract, sage extract, red pepper aqueous extract , Bee extract, grape seed extract, jukoshi extract, moso bamboo extract, yucca foam extract, wasabi extract, mustard extract, clove extract, enzyme-treated tea extract, ginger extract, tade extract, raw Soybean extract, pimenta extract, propolis extract, matage extract, mosouchiku extract Things and the like. Here, the blending amount of the shelf life improver is not particularly limited, and may be equivalent to the blending amount that is usually applied depending on the application to be added.

  The insulator that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on its use. Specifically, potassium carbonate, sodium carbonate, sodium bicarbonate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, phosphoric acid Examples include tripotassium, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate. Here, “kansui” is an alkaline agent used in the production of Chinese noodles. In the present invention, sodium stearoyl lactate is also effective in improving the quality of Chinese noodles. Here, the blending amount of Kansui is not particularly limited, and may be equivalent to the blending amount that is usually applied depending on the application to be added.

  The coagulant for tofu that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on its use. Specific examples include calcium chloride, magnesium chloride, lactide, glucono delta lactone, calcium sulfate, magnesium sulfate, and crude seawater magnesium chloride. Stearoyl sodium lactate is excellent in improving the quality of tofu (improving elasticity, preventing water separation, etc.) and defoaming effect during production. Here, the blending amount of the tofu coagulant is not particularly limited, and may be equal to the blending amount usually applied depending on the application to be added.

  The antioxidant that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on the application. Specifically, L-ascorbic acid, sodium L-ascorbate, calcium L-ascorbate, potassium L-ascorbate, L-ascorbic acid stearate, L-ascorbyl palmitate, erythorbic acid (isoascorbic acid) ), Sodium erythorbate (sodium isoascorbate), sodium sulfite, sodium pyrosulfite, potassium pyrosulfite, sodium hyposulfite, isopropyl citrate, sulfur dioxide, dibutylhydroxytoluene, butylhydroxyanisole, disodium ethylenediaminetetraacetate, ethylenediaminetetra Calcium acetate disodium, Aoi flower extract, Aspergillus terreus extract, ellagic acid, γ-oryzanol, catechin, licorice oil extract, guaiac oil, ku Lucetin, clove extract, enzyme-treated isoquercitrin, enzyme-treated rutin (extract), enzyme-decomposed apple extract, sesame oil unsaponifiable, rice bran oil extract, rice bran enzyme extract, edible canna extract, essential oil-removed fennel extract , Horseradish extract, sesamorin, sesamol, sage extract, seri extract, tea extract, tempeh extract, dokudami extract, tocotrienol, d-α-tocopherol, d-β-tocopherol, d-γ-tocopherol Rapeseed oil extract, green coffee bean extract, nordihydroguaiaretic acid, sunflower seed extract, pimenta extract, ferulic acid (rice bran extract), phytic acid (rice bran extract), grape seed extract, propolis Extract, hesperetin, pepper extract, gallic acid, mixed tocopherol, meso Laroica essential oil, Morin, bayberry extract, Eucalyptus leaf extract, Gentian root extract, Rutin enzyme degradation product, Rutin (extract), Azuki bean extract, Enju extract, Buckwheat extract, Rosemary extract Etc. Here, the compounding quantity of antioxidant is not restrict | limited in particular, It may be equivalent to the compounding quantity normally applied by the use to add.

  The toughening agent that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on its use. Specifically, L-ascorbic acid, sodium L-ascorbate, calcium L-ascorbate, ergocalciferol, cholecalciferol, dibenzoylthiamine hydrochloride, thiamine nitrate, thiamine thiocyanate, thiamine lauryl sulfate, nicotine Acid amide, sodium pantothenate, vitamin A, pyridoxine hydrochloride, folic acid, riboflavin butyric acid ester, L-ascorbic acid stearic acid ester, L-ascorbic acid palmitic acid ester, β-carotene (including from Blakeslea trispora), dibenzoylthiamine , Thiamine hydrochloride, thiamine cetyl sulfate, thiamine naphthalene-1,5-disulfonate, nicotinic acid, calcium pantothenate, bisbenchamine, vitamin A fatty acid ester, methyl Ruhesperidin, Riboflavin, Riboflavin 5′-phosphate sodium salt, Inositol, Immocarotene, Enzyme-treated hesperidin, Enzyme-treated rutin, Cyanocobalamin (vitamin B12), Dunaliella carotene, d-α-tocopherol, d-γ-tocopherol, d- Vitamins such as δ-tocopherol, carrot carotene, palm oil carotene, hesperidin, mixed tocopherol, menaquinone extract; calcium chloride, ferric chloride, calcium citrate, sodium ferrous citrate, iron citrate, iron citrate Ammonium, calcium glycerophosphate, calcium gluconate, calcium carbonate, copper gluconate, copper sulfate, calcium lactate, iron lactate, calcium dihydrogen pyrophosphate, ferrous pyrophosphate, ferric pyrophosphate, calcium sulfate Plum, Ferrous sulfate, Tricalcium phosphate, Calcium monohydrogen phosphate, Calcium dihydrogen phosphate, Nimagnesium phosphate, Sea urchin calcined calcium, Sea shell calcined calcium, Bone calcined calcium, Reef-building coral calcined calcium, Whey Examples include calcined calcium, eggshell calcined calcium, ferritin, shell uncalcined calcium, bone uncalcined calcium, coral uncalcined calcium, nacreous uncalcined calcium, and eggshell uncalcined calcium. Here, the compounding quantity of a reinforcement | strengthening agent is not restrict | limited in particular, It may be equivalent to the compounding quantity normally applied with the use to add.

  In order to solve the moisture absorption prevention of sodium stearoyl lactate, the composition of the present invention contains dietary fibers such as microcrystalline cellulose. At this time, an anti-caking agent may be added to the composition of the present invention for the purpose of further improving the anti-caking effect of sodium stearoyl lactate and further improving the dispersibility in other powder components. Good. Here, the anti-caking agent that can be blended in the composition of the present invention is not particularly limited, and can be appropriately selected depending on its use. Specifically, calcium stearate, sodium aminosilicate (sodium aluminum silicate), calcium silicate, calcium aluminum silicate, magnesium silicate, fine silicon dioxide (fine silica gel), aluminum silicate, tricalcium phosphate, calcium carbonate And magnesium carbonate. Here, the compounding amount of the anti-caking agent is not particularly limited, and may be equivalent to the compounding amount usually applied depending on the application to be added.

  The composition of the present invention may contain a coloring agent, a sweetening agent, a flavoring agent, a spice, a spice extract, a bittering agent, or the like in addition to or in place of the additive.

  As the colorant, either a synthetic colorant or a natural pigment can be used. Synthetic colorants include edible red No. 2, edible red No. 3, edible red No. 40, edible red No. 102, edible red No. 104, edible red No. 105, edible red No. 106, edible red No. 10, edible green No. 4, edible yellow No. 4 , Edible Yellow No. 5, Edible Blue No. 1, Edible Blue No. 2, Iron Dioxide, Titanium Dioxide, β-Carotene, Riboflavin, Riboflavin Butyrate, Riboflavin 5′-Phosphate Sodium, Copper Chlorophyll, Copper Chlorophyllin Sodium, Iron Examples include chlorophyllin sodium, norbixin potassium and norbixin sodium. Natural pigments include akanet pigment, anato pigment, alknet pigment, imo carotene, turmeric pigment, shrimp pigment, krill pigment, orange pigment, cacao pigment, crab pigment, caramel pigment, carob pigment, wedge pigment, gardenia pigment, chlorophyllin pigment , Chlorophyll, Enzyme-treated rutin (extract), Rutin (extract), Kouliang pigment, Cochineal pigment, Sheanut pigment, Shikon pigment, Sitan pigment, Spirulina pigment, Onion pigment, Dunaliella carotene, Pepper pigment, Corn pigment, Tomato pigment , Carrot carotene, palm oil carotene, beet red, peanut pigment, faffia pigment, grape skin pigment, pecan nut pigment, red beetle yellow pigment, red beetle pigment, red velvet pigment, safflower red pigment, safflower red pigment, hematococcus alga pigment, Leegold dye, purple potato dye, purple corn dye, logwood dye, red cabbage dye, red scallop dye, red radish dye, azuki bean dye, squid ink dye, warbler dye, turmeric, elderberry dye, olive tea, cowberry dye, goose Berry pigment, cranberry pigment, chlorella powder, cocoa, saffron, saffron pigment, salmon berry pigment, perilla pigment, strawberry pigment, dark sweet cherry pigment, cherry pigment, chicory pigment, tea, thimbleberry pigment, duberry pigment, laver pigment, hibiscus Dye, malt extract, hakulberry dye, paprika powder, grape juice dye, black currant dye, blackberry dye, plum dye, blueberry dye, boysenberry dye, white berry dye, mulberry Arsenide, Morello cherry dye, raspberry dye, red currant pigment, loganberry pigment, and the like.

  As a fragrance, in the compound name, ethyl acetoacetate, α-amylcinnamaldehyde, isoeugenol, isothiocyanates, γ-undecalactone, ethers, octanal, geranyl formate, ethyl cinnamate, acetophenone, methyl anthranilate, Isoamyl valerate, allyl isothiocyanate, esters, eugenol, ethyl octoate, citronellyl formate, methyl cinnamate, ketones, geraniol, geranyl acetate, cinnamyl acetate, butyl acetate, linalyl acetate, citral, 1,8-cineole, Aliphatic higher aldehyde, cinnamaldehyde, decanal, terpineol, vanillin, hydroxycitronellal, isoamyl phenylacetate, furfural and its derivatives, ethyl propionate, allyl hexanoate, 1-peri Aldehyde, aromatic alcohols, maltol, dl-menthol, ethyl butyrate, lactones, anisaldehyde, ionone, ethyl isovalerate, indole and its derivatives, ethyl vanillin, octanol, isoamyl formate, cinnamic acid, ketones, Isoamyl acetate, cyclohexyl acetate, terpinyl acetate, benzyl acetate, methyl cyclohexyl salicylate, citronellal, fatty acids, aliphatic higher hydrocarbons, thioethers, decanol, terpene hydrocarbons, paramethylacetophenone, dimethyl acetal, phenol ethers, Propionic acid, benzyl propionate, ethyl hexanoate, benzyl alcohol, aromatic aldehydes, methyl N-methylanthranylate, 1-menthol butyric acid, cyclohexyl butyrate, linaroo , Ethyl acetate, citronellyl acetate, phenethyl acetate, menthol acetate, allyl propionate, citronellol, aliphatic higher alcohols, cinnamyl alcohol, thiols, ethyl decanoate, γ-nonalactone, hydroxycitronellal, piperonal, phenols , Isoamyl propionate, hexanoic acid, ethyl heptanoate, benzaldehyde, d-borneol, isoamyl butyrate, butyl butyrate and the like. Natural flavors include rose, jasmine, lavender, mimosa, cloves, peppermint, shiso, sage, thyme, laurel, eucalyptus, cinnamon, cassia, ginger, turmeric, orange, lemon, grapefruit, lime, bergamot, vanilla, anise, pepper It is a fragrance extracted from plants such as nutmeg, coriander, cardamom and cumin.

  Sweeteners include aspartame, stevia, licorice extract, sucralose, acesulfame potassium, sucralose, acesulfame potassium, aspartame, neotame, stevia (stevia extract, stevia powder, stevioside, rebaudioside), licorice extract (licorice extract) Glycyrrhizic acid disodium), licorice extract, thaumatin (thaumatin), saccharin (saccharin sodium), and the like.

  As spices and spice extracts, mustard, chili, chili extract (capsaicin), salmon, onion, leek (sardine), shochu, yam, turmeric, curry powder, eggplant, pepper, flower bud, nutmeg, ginger, cinnamon, clove , Saffron, paprika, licorice (garlic), garlic (garlic), turmeric, wasabi, horseradish, radish (isothiocyanate), asanomi, angelica, allspice, chamomile, licorice, watercress, shiso, celery, tamarind, dill, nigera , Parsley, hyssop, asafetida, orange nope, mustard, caraway (carp princess), sesame, savory, star anise, sorrel, tarragon, carrot, mint (light load), phenegreak, ajowan, turmeric, pepper, cardamom, gardenia (梔), 罌粟Poppy), coriander, salvia, charlotte, spearmint, thyme, chives, nutmeg, vanilla, peppermint, anise, oregano, cassia, curry leaf, cumin, caper, sassafras, juniper berry, chervil, sagebrush, basil, Examples include paprika, horse mint, linden, rosemary, marjoram, lemongrass, laurel, freight, lemon balm, lavender, and rose.

  Bitterings include various glycosides such as flavanone glycoside, alkaloids, terpenols, naridin, bitter gourd (bitter melon) momordesine, cucurbitacin, kale's bitter taste component sulforaphene, aloe Aloin, a bitter component, quercetin, a bitter component of radish, chlorogenic acid, a bitter component of coffee, caffeine (present in tea, coffee beans, etc.), theobromine (a bitter component of cocoa, chocolate), quinine, and bitterness Examples thereof include rutin and hesperidin which are glycosides.

  According to the composition of the present invention, moisture absorption of sodium stearoyl lactate can be suppressed, and its fluidity, storage stability, handleability and the like can be improved. Moreover, when the composition of this invention is used, the dispersibility to wheat flour and rice flour will also become good, and also the mixing | blending (formulation) with the other component effective for the quality improvement of bread and noodles will become easy. For this reason, the composition of this invention can be used conveniently for a foodstuff. Therefore, this invention also provides the foodstuff containing the composition of this invention. Moreover, this invention also provides the mixed powder for foodstuff manufacture containing the composition of this invention.

  The food for which the present composition is used is not particularly limited. Specifically, bread (including bread dough), sponge cake, confectionery, bread, roll bread, steamed bread, bread crumbs (especially bread crumbs by the electrode method), donut, yeast donut, steamed bread, steamed bun, Chinese bun, dumpling, Raw confectionery made from rice flour such as warabimochi, cherry salmon, strawberry; cold confectionery such as ice cream; noodles such as buckwheat, somen, cold wheat and spaghetti; tofu; meat such as hamburger and meatballs (both animal meat and fish meat) Kneaded products; meat such as grilled meat; fried foods such as tempura, fried shrimp, fried squid, fried oysters, fried fish, cutlet, croquette, fried chicken, etc. (not only can be added to ingredients, but also added to clothing); Cooked rice such as pilaf, fried rice, rice balls, sushi; milk beverages; gel-like foods containing dairy ingredients such as pudding; egg products; gratin; stew Soups; Sauces; Mouth flour; Rice noodles; Takoyaki; Okonomiyaki; Pizza, Spring rolls, Dumplings, Shumai, Wonton (including addition to skin); Fish paste products such as chikuwa, hampen, salmon; Pickles; Potato salad, Various prepared dishes such as boiled pumpkin and meat potatoes; and frozen products (frozen foods) of these foods. Among these, the foods are breads (including bread dough and frozen bread dough), bread crumbs (especially bread crumbs by the electrode method), confectionery, steamed buns, noodles and frozen noodles, cooked rice, fries, meat paste products, marine paste products , Tofu, or gyoza, wonton or shumai skin. Moreover, the mix powder for food manufacture of this invention may be a mix powder used for manufacture of the said foodstuff.

  Among the foods to be used, when the composition of the present invention is used for bread crumbs, the baking method of the raw material bread at the time of bread crumb production is a baking method in which the dough is heated in an oven and the dough is sandwiched between electrode plates and energized There are roughly two types of electrode-type methods for firing. In the electrode method, the entire dough is heated uniformly by the heat energy generated in the dough when energized, so it cannot be baked like the roasting type, and the frying color when fried by changing the composition of the ingredients However, it is harder than bread crumbs by the roasting method and has a bad texture. Since bread crumbs are an important raw material that affects the quality of fried foods such as cooked frozen foods and side dishes, improving the texture of electrode-type bread crumbs is an important issue for related industries. For this reason, various emulsifiers have been studied for the purpose of improving electrode-type bread crumbs, but sodium stearoyl lactate and calcium stearoyl calcium lactate are particularly effective for improving this electrode-type bread crumb than other emulsifiers. It has been confirmed by an experiment in the laboratory of the present inventors. The reason for this is considered that, while other emulsifiers are nonionic emulsifiers, sodium stearoyl lactate and calcium stearoyl lactate are ionic emulsifiers. The present invention is not limited to the following.

  The blending amount of the composition of the present invention into the food and the mix powder is not particularly limited as long as the desired effect is achieved. Specifically, the blending amount of the composition of the present invention in the food is preferably 0.01 to 10% by mass, more preferably 0.1 to 5% by mass, and still more preferably 0, with respect to the food. .3 to 1% by mass. Moreover, 0.01-10 mass% is preferable with respect to mix powder, and, as for the compounding quantity to the mix powder of the composition of this invention, More preferably, it is 0.1-5 mass%, More preferably, it is 0.00. 3 to 1% by mass.

  The purpose of blending dietary fiber in the present invention is to prevent caking of sodium stearoyl lactate and to improve dispersibility in other powder components such as edible powder, but incidentally as a strengthening agent for adult disease prevention and the like It also has a role. Moreover, the combined use effect to the food of sodium stearoyl lactate and dietary fiber can also be exhibited. The combined effect of this stearoyl sodium lactate and various dietary fibers on food is known. For example, it is known that when stearoyl sodium lactate and dietary fiber are used in combination with bread, the bread will be of better quality.

  Hereinafter, the present invention will be specifically described by way of examples. However, the technical scope of the present invention is not limited only to the following examples. In the following examples, “%” means mass% unless otherwise specified.

  Moreover, in the following examples, as the microcrystalline cellulose derived from pulp, the product name Hevaten 101 (average particle size 50 μm) manufactured by RETTENMAIER (Germany) and sold by Eiken Shoji Co., Ltd. is used. As dietary fiber, the product name Vitacel WF600 (average fiber length of 80 μm) manufactured by Eiken Shoji Co., Ltd., which is also manufactured by RETTENMAIER (Germany), is used as a soy-derived dietary fiber, manufactured by Solei (Brazil). As a dietary fiber that has been subjected to ultra-high pressure treatment from the orange squeezed rice cake, the product name FIBRA Rich FN-100 (average particle size 140-150 μm) sold by Media International Co., Ltd. Product name Citrifi 100FG manufactured by Torigoe Flour Milling Co., Ltd. , Respectively, were used.

Examples 1-2 and Comparative Example 1: Effect of preventing caking In this example, the anti-caking effect of sodium stearoyl lactate by blending microcrystalline cellulose was examined.

  A composition containing 99% sodium stearoyl lactate and 1% microcrystalline cellulose (Example 1) and a composition containing 50% sodium stearoyl lactate and 50% microcrystalline cellulose (Example 2), respectively, Prepared. These compositions were put in a polyethylene bag (thickness: 0.04 mm) and stored at a temperature of 40 ° C. and a humidity of 75% for 1 week. Moreover, it preserve | saved similarly in the case of only stearoyl sodium lactate, without mix | blending microcrystalline cellulose (comparative example 1).

  As a result, in the compositions of Examples 1 and 2, no caking occurred, and the fluid powder shape similar to that before storage was maintained. On the other hand, in the case of Comparative Example 1 which was stored as it was without blending microcrystalline cellulose, sodium stearoyl lactate was caking.

Examples 3-4: Effect of preventing caking In this example, the anti-caking effect of sodium stearoyl lactate by blending dietary fiber derived from wheat was examined.

  A composition containing 99% sodium stearoyl lactate and 1% wheat-derived dietary fiber (Example 3), and a composition containing 50% sodium stearoyl lactate and 50% wheat-derived dietary fiber (Example 4) Were prepared respectively. These compositions were put in a polyethylene bag (thickness: 0.04 mm) and stored at a temperature of 40 ° C. and a humidity of 75% for 1 week.

  As a result, in the compositions of Examples 3 and 4, no caking occurred, and the fluid powder shape similar to that before storage was maintained.

Examples 5 to 6: Effect of preventing caking In this example, the anti-caking effect of sodium stearoyl lactate by blending dietary fiber derived from soybean was examined.

  A composition containing 99% sodium stearoyl lactate and 1% dietary fiber derived from soybean (Example 5), and a composition containing 50% sodium stearoyl lactate and 50% dietary fiber derived from soybean (Example 6) Were prepared respectively. These compositions were put in a polyethylene bag (thickness: 0.04 mm) and stored at a temperature of 40 ° C. and a humidity of 75% for 1 week.

  As a result, in the compositions of Examples 5 and 6, no caking occurred, and the fluid powder shape similar to that before storage was maintained.

Examples 7 to 8: Effect of preventing caking In this example, the anti-caking effect of sodium stearoyl lactate by blending orange-derived dietary fiber was examined.

  A composition containing 99% sodium stearoyl lactate and 1% orange-derived dietary fiber (Example 7), and a composition containing 50% sodium stearoyl lactate and 50% orange-derived dietary fiber (Example 8) Were prepared respectively. These compositions were put in a polyethylene bag (thickness: 0.04 mm) and stored at a temperature of 40 ° C. and a humidity of 75% for 1 week.

  As a result, in the compositions of Examples 7 and 8, no caking occurred, and the fluid powder shape similar to that before storage was maintained.

Example 9, Comparative Example 2: Improvement of dispersibility in edible powder In this example, the improvement in dispersibility of sodium stearoyl lactate in edible powder by blending microcrystalline cellulose was examined.

  A composition containing 90% sodium stearoyl lactate and 10% microcrystalline cellulose was prepared (Composition A of the present invention: see Table 1 below). 0.5 g of this composition A and 100 g of wheat flour (strong flour) were mixed with a mixer for 1 minute. In order to confirm the dispersibility of sodium stearoyl lactate in wheat flour, this mixture was divided into 10 g × 10 pieces, and the content of sodium stearoyl lactate was analyzed for these 10 pieces. Moreover, the same test was done also when not mixing microcrystalline cellulose with sodium stearoyl lactate but mixing with wheat flour (100 g) with sodium stearoyl lactate alone (0.5 g) (comparative composition a).

  As a result, when composition A blended with microcrystalline cellulose was mixed with wheat flour, the content of sodium stearoyl sodium lactate in the flour was within the narrow range where the analytical value was 0.4 to 0.5%. (Calculated value: about 0.45%), 10 deviations are small, and it can be seen that sodium stearoyl lactate was uniformly mixed with the flour. On the other hand, in the case of the comparative composition a mixed with wheat flour alone with sodium stearoyl lactate without blending microcrystalline cellulose, the content of sodium stearoyl lactate in the wheat is 10 analytical values of 0.1 It was found to be in a wide range of 1.0% (calculated value: about 0.5%), and sodium stearoyl lactate and wheat flour were not uniformly mixed.

  Similar tests were also conducted on rice flour, protein flour, and starch. As in the case of wheat flour, dispersibility of sodium stearoyl lactate in edible flour when blended with microcrystalline cellulose (formulation) was good. However, the dispersibility in the case of sodium stearoyl lactate alone without blending microcrystalline cellulose was poor.

Examples 10-12: Improvement of dispersibility in edible powder In Example 9, instead of microcrystalline cellulose, dietary fiber derived from wheat (Example 10), dietary fiber derived from soybean (Example 11), and orange Except having used the origin dietary fiber (Example 12), operation similar to Example 9 was performed and the composition (2)-(4) was prepared. About the obtained composition (2)-(4), it carried out similarly to Example 9, and investigated the improvement of the dispersibility to the wheat flour (edible flour) of the stearoyl sodium lactate by the mixing | blending of each dietary fiber.

  As a result, as in Example 9, in the compositions (2) to (4) containing each dietary fiber, the dispersibility of sodium stearoyl lactate in wheat flour (edible flour) was good.

  In addition, as in Example 9 above, as a result of conducting the same experiment using rice flour, protein powder, starch as edible flour, as in Example 9, when each dietary fiber was blended, Dispersibility of sodium stearoyl lactate in edible powder (rice powder, protein powder, starch) was good.

Example 13, Comparative Example 3: Homogenization of each component in the composition Composition B of the present invention shown in Table 1 below, Comparative composition b shown in Table 2 below (without microcrystalline cellulose) 100 kg each was prepared.

  The composition B of the present invention was charged with microcrystalline cellulose in a rotary mixer, and then mixed while gradually adding sodium stearoyl lactate, and the stearoyl sodium lactate became a flowable powder without sticking to the wall surface. Then, it prepared by throwing in and mixing each other component.

  Moreover, the comparative composition b was prepared by adding all the components from the beginning and mixing them.

  Each of these two compositions was divided into 10 kg × 10 pieces, and for each, the content of sodium stearoyl lactate in the composition was analyzed. As a result, in the composition B of the present invention, all of the 10 compositions had an analytical value of sodium stearoyl lactate content in a narrow range of 58 to 62% (feed amount: 60%). From this, it can be seen that the components in the composition B were uniformly mixed. On the other hand, in the case of the comparative composition b that does not use microcrystalline cellulose, the content of sodium stearoyl lactate is in a wide range of 10 to 46% to 86% (feed amount: 66%). It turns out that each component in the composition b was not mixed uniformly.

Example 14, comparative example 4: quality improvement of sponge cake The composition A of the present invention shown in the following Table 1 is blended, and the comparative composition a shown in the following Table 2 (the comparative composition a is a composition) However, for the sake of convenience, a sponge cake was prepared by adding sodium stearoyl lactate alone, but for the sake of convenience, expressed as comparative composition a) and without adding the composition (without adding any composition). That is, 0.6% of composition A or comparative composition a was added to each flour and mixed with a mixer for 1 minute, and then a sponge cake was produced according to the general raw material composition and production method of sponge cake. The sponge cake was divided into 10 parts and stored at 25 ° C. for 1 day, and then the quality (texture, specific volume, internal phase state, degree of aging) of these 10 sponge cakes was comparatively inspected.

  As a result, even in the case of the comparative composition a, that is, sodium stearoyl sodium lactate alone, the quality of the sponge cake was good as compared with the case where the composition was not added, but the quality of each sponge cake was not necessarily uniform. No, there was a shake in quality. On the other hand, when the composition A of the present invention was used, the quality of the sponge cake was further improved compared to the case of sodium stearoyl lactate alone (comparative composition a), and the quality did not fluctuate. Here, the reason why the quality of the sponge cake in the composition A of the present invention is superior and the quality does not fluctuate is that sodium stearoyl lactate is uniformly mixed with the flour by blending the microcrystalline cellulose. It is considered.

Example 15, Comparative Example 5: Improvement of roll quality The composition B of the present invention shown in Table 1 below is blended, the comparative composition b shown in Table 2 below is blended, and no composition is added. A roll bread was prepared by (no blending). That is, 0.8% of composition B or comparative composition b was added to wheat flour and mixed with a mixer for 1 minute, and then bread dough was prepared according to the general raw material composition and manufacturing method of roll bread. Similarly, bread dough was prepared in the same manner except that no composition was added. Ten rolls were produced from the bread dough and stored at 25 ° C. for one day, and then the quality (texture, specific volume, inner phase state, degree of aging) of these ten rolls was comparatively inspected.

  As a result, even in the case of the comparative composition b, the quality of the rolls is good as compared with the case where the composition is not added, but the quality of each roll is not necessarily uniform, and there is a fluctuation in quality. It was. On the other hand, when the composition B of the present invention was used, the quality of the rolls was further improved compared to the case of the comparative composition b, and the quality did not fluctuate. This is because, in the case of the composition B of the present invention, each component in the composition is uniformly mixed by blending the microcrystalline cellulose, and further, the composition itself is uniformly mixed with the flour. It is considered that there is. On the other hand, in the case of the comparative composition b prepared without using microcrystalline cellulose, each component in the composition is not uniformly mixed, and the dispersibility of the composition itself in the flour is poor, so that the quality varies. It is thought that will occur.

Example 16, Comparative Example 6: Improving the quality of frozen bread dough (roll bread) Formulating the composition C of the present invention shown in Table 1 below, formulating the comparative composition c shown in Table 2 below, and Frozen bread dough (roll bread) was prepared without adding the composition (without blending). That is, after adding 0.5% of the composition C or the comparative composition c to the wheat flour and mixing them with a mixer, bread dough was prepared according to the general raw material composition and manufacturing method of roll bread. Similarly, bread dough was prepared in the same manner except that no composition was added. The bread dough was divided into 10 pieces and rounded, and then stored in a freezer at -25 ° C for 1 month. One month later, the frozen dough was thawed, molded and subjected to final fermentation, and then baked to produce 10 rolls. After the rolls were stored at 25 ° C. for 1 day, the quality (texture, specific volume, internal phase state, degree of aging) of these 10 rolls was comparatively inspected.

  As a result, even in the case of the comparative composition c, the quality of the rolls is good as compared with the case where the composition is not added, but the quality of the individual rolls is not necessarily uniform and there is a fluctuation in quality. . On the other hand, when the composition C of the present invention was used, the quality of the rolls was further improved compared to the case of the comparative composition c, and the quality did not fluctuate.

Example 17, Comparative Example 7: Improvement in quality of yeast donuts Composition D of the present invention shown in Table 1 below is blended, Comparative composition d shown in Table 2 below is blended, and no composition is added A yeast donut was prepared with (no formulation). That is, 0.6% of composition D or comparative composition d was added to wheat flour and mixed with a mixer, and then manufactured according to the general raw material composition and manufacturing method of yeast donuts (manufactured in units of 10). . Similarly, an yeast donut was produced in the same manner except that no composition was added.

  As a result, even in the case of the comparative composition d, the quality of the yeast donut (texture, specific volume, state of internal phase, degree of aging, oil absorption state) is better than when the composition is not added. However, the quality of individual yeast donuts was not necessarily uniform, and there was a fluctuation in quality. On the other hand, when the composition D of the present invention was used, the quality of the yeast donuts was further improved as compared with the case of the comparative composition d, and there was no quality fluctuation in all 10 pieces.

Example 18, Comparative Example 8: Improvement of quality of Chinese buns Blending composition E of the present invention shown in Table 1 below, blending comparative composition e shown in Table 2 below, and no composition Chinese buns were prepared by addition (no blending). That is, after adding 0.6% of the composition E or the comparative composition e to the wheat flour and mixing them with a mixer, they were manufactured according to the general raw material composition / production method of Chinese bun (manufactured by 10 pieces) . Similarly, Chinese bun was prepared in the same manner except that no composition was added.

  As a result, even in the case of the comparative composition e, the quality of the Chinese bun (food texture, specific volume, state of internal phase, degree of aging, appearance of the surface) is better than when the composition is not added. However, the quality of individual Chinese buns is not necessarily uniform, and there is a fluctuation in quality. On the other hand, when the composition E of the present invention was used, the quality of the Chinese bun was further improved compared to the case of the comparative composition e, and the quality did not fluctuate.

Example 19, Comparative Example 9: Improving the quality of steamed bread The composition F of the present invention shown in the following Table 1 was blended, the comparative composition f shown in the following Table 2 was blended, and no composition was added. Steamed bread was prepared with (no blending). That is, composition F or comparative composition f was added to wheat flour after adding and mixing 0.6% of the composition, respectively, and then manufactured according to the general raw material composition and manufacturing method of steamed bread. Similarly, steamed bread was prepared in the same manner except that no composition was added. In each test area, 10 pieces of steamed bread were produced and stored at 25 ° C. for 1 week to examine the occurrence of mold.

  As a result, in the case where no composition was added, mold was generated in all 10 pieces. In addition, in the case of the comparative composition f, mold was generated in 2 of 10 pieces. On the other hand, in the case of the composition F of the present invention, all 10 molds did not generate mold. This is thought to be because, in the case of the composition F of the present invention, ethanol and propylene glycol, which are effective in preventing mold, are uniformly mixed with the flour. Furthermore, the steamed bread using the composition F of the present invention was softer than the steamed bread of other test sections even after one week.

Example 20, Comparative Example 10: Improvement of noodle quality Formulation of composition G of the present invention shown in Table 1 below, formulation of comparative composition g shown in Table 2 below, and addition of no composition Noodles (udon) were prepared by (no blending). That is, after adding 1% of composition G or comparative composition g to wheat flour (medium flour) and mixing with a mixer for 1 minute, according to a general method for producing udon, Manufactured. Similarly, raw noodles were prepared in the same manner except that no composition was added. The raw noodles are boiled in boiling water, and then the boiled liquid and boiled noodles are separated.

  About boiled liquid, the turbidity degree was investigated. As a result, the boiled liquid was the least turbid when the composition G of the present invention was used. From this, it is considered that the elution of starch and protein from the noodles was most suppressed.

  The noodles were washed with water, drained, divided into 10 equal parts, packed in bags, and stored at 10 ° C. for 24 hours. Twenty-four hours later, 10 panelists examined the boiled udon texture (koshi, smoothness, etc.) and looseness.

  As a result, even in the case of the comparative composition g, the quality of the boiled udon was good as compared with the case where the composition was not added. However, when the composition G of the present invention was used, 10 panelists were used. All responded that the quality of the udon was even better than in the case of comparative composition g. The reason is considered that in the case of the composition G of the present invention, not only sodium stearoyl lactate but also other active ingredients trehalose and transglutaminase are uniformly mixed with the flour.

Example 21, Comparative Example 11: Improving the quality of frozen noodles Formulating the composition H of the present invention shown in Table 1 below, formulating the comparative composition h shown in Table 2 below, and no composition addition Noodles (udon) were prepared by (no blending). That is, boiled noodles (udon) were produced in the same manner as in Example 20, and then stored frozen at -25 ° C. One month later, the frozen noodles were poured into boiling water, and the time until the frozen noodles were completely unraveled, the turbidity of boiled hot water, and the texture of the noodles after returning were examined.

  As a result, even in the case of the comparative composition h, the quality of the frozen noodles is good as compared with the case where the composition is not added, but the quality is further improved when the composition H of the present invention is used. (The fastest time to unwind and the best texture, elasticity, elasticity, etc.).

Example 22, Comparative Example 12: Improvement of Chinese noodle quality Formulation of Composition I of the present invention shown in Table 1 below, Formulation of Comparative Composition i shown in Table 2 below, and no composition Chinese noodles were prepared by addition (no blending). That is, after adding 0.6% of the composition I or the comparative composition i to the wheat flour and mixing them with a mixer, they were produced according to the general raw material composition / production method of Chinese noodles. Similarly, Chinese noodles were prepared in the same manner except that no composition was added. Ten Chinese noodles were divided into 10 cups, stored at 10 ° C., and one day later, the texture (stiffness / smoothness, etc.) and looseness of the Chinese noodles were examined by 10 panelists.

  As a result, even in the case of the comparative composition i, the quality of the Chinese noodles was better than that in the case where the composition was not added. However, when the composition I of the present invention was used, 10 panelists were used. All responded that the quality of Chinese noodles was even better than that of Comparative Composition i.

Example 23, Comparative Example 13: Quality improvement of warabimochi Compounding composition J of the present invention shown in Table 1 below, formulating comparative composition j shown in Table 2 below, and no composition added Warabimochi was prepared by (no blending). That is, composition J or comparative composition j was added according to a general raw material composition / production method of warabimochi after adding 0.6% of composition to potato starch (starch). Similarly, warabimochi was prepared in the same manner except that no composition was added. Ten pieces were produced in each test, and after storage at 10 ° C. for 1 day, sensory tests such as elasticity and stickiness and the degree of aging were examined by 10 panelists.

  As a result, even in the case of the comparative composition j, the quality of warabimochi is better than that in the case where the composition is not added. However, when the composition J of the present invention is used, 10 panelists are used. All responded that the quality of warabimochi was even better than that of comparative composition j.

Example 24, Comparative Example 14: Improvement of bread crumb quality (improved quality of fried food garments)
The composition K of the present invention shown in the following Table 1 is blended, the comparative composition k shown in the following Table 2 is blended, and no composition is added (no blending), and the bread crumbs are formed by the electrode method. Produced. That is, after adding and mixing composition K or comparative composition k to wheat flour (medium flour), 0.6% of the composition, respectively, the bread crumbs according to the general raw material composition and manufacturing method of bread crumbs Manufactured. In addition, the general raw material composition of bread crumbs is 100 parts by weight of medium strength flour, 1 part by weight of salt, 3 parts by weight of sugar, 2 parts by weight of fresh yeast, 1 part by weight of shortening, and 60 parts by weight of water. Moreover, a manufacturing method is based on performing the primary fermentation for 60 minutes at 32 degreeC, and performing secondary fermentation for 60 minutes at 35 degreeC and 80% of humidity, and then baking by an electrode type method. Moreover, the baking method of the said bread dough after the secondary fermentation uses the alternating current energization apparatus (made by Hokkaido Fuji Electric Co., Ltd.) of a variable voltage type (phase control system), and uses the titanium plate as an electrode at a commercial frequency of 50 Hz. The current was fired until the temperature reached 97 ° C. Similarly, bread crumbs were produced in the same manner except that no composition was added. The powdered sodium lactate / calcium blended in the composition K and the composition k is sodium lactate and lactic acid produced by using sodium lactate, which is normally present as a liquid, and calcium lactate, which is a powder, as a powdered base material. It is a powdery mixture of calcium.

  By using the obtained bread crumbs, shrimp fries were prepared by a conventional method. After fried shrimp in oil, the fried shrimp was stored frozen at -25 ° C. Three months later, the frozen shrimp fried was heated in a microwave oven, and 10 panelists evaluated the crispy feeling (crispy feeling) of the clothes. The evaluation method was one of two choices as to whether or not the clothes were crisp.

  As a result, all the 10 respondents answered that the shrimp fry without the composition was not crisp. In the case of the comparative composition k, 7 out of 10 responded that it was crisp. On the other hand, in the case of the composition K of the present invention, 10 people answered that they were crisp.

Example 25, Comparative Example 15: Quality improvement of salmon (fish paste product) The composition L of the present invention shown in the following Table 1 is blended, the comparative composition l shown in the following Table 2 is blended, and the composition A rice cake was prepared with no addition (no formulation). That is, after adding 0.4% of the composition L or the comparative composition 1 to the fish meat and mixing them, the surimi is prepared according to the general composition and production method of surimi. The gel was examined for its transparency and elasticity when it was gelled (so-called sitting). A surimi was prepared in the same manner except that no composition was added. The surimi was allowed to stand at room temperature and examined for transparency and elasticity when it became a gel (so-called sitting state).

  As a result, even in the case of the comparative composition l, the transparency and elasticity were good compared to the case where the composition was not added, but when the composition L of the present invention was used, the comparative composition l It was even better than the case.

  Next, this gel-like surimi was heat-treated to produce cocoons. The heels were divided into 10 pieces, and 10 panelists evaluated the elasticity of the heels (so-called feet). The evaluation method was one of two choices of whether or not there was a feeling of elasticity.

  As a result, 8 out of 10 responded that there was no elasticity in the no-composition-added bag, and 8 out of 10 answered that there was a feeling of elasticity in the comparative composition l. On the other hand, in the case of the composition L of the present invention, all 10 responded that there was a feeling of elasticity.

Example 26, Comparative Example 16: Improving the quality of frozen dumpling skin Formulating the composition M of the present invention shown in Table 1 below, formulating the comparative composition m shown in Table 2 below, and the composition Frozen dumplings were prepared with no addition (no formulation). That is, after adding and mixing 0.6% of the composition M or the comparative composition m to the flour, respectively, according to the general raw material composition and manufacturing method of the dumpling skin (Chinese noodle skin) Dumpled skins were produced. Similarly, dumplings were produced in the same manner except that no composition was added.

  As an ingredient, an ingredient in which 100 parts of pork, 120 parts of cabbage, 10 parts of leek and 10 parts of seasoning were mixed was used. After wrapping and molding ingredients with dumpling skins (10 per test area) and baking, the dumplings were stored in a freezer at -25 ° C. Two months later, the frozen dumplings were heated and thawed in a microwave oven, and the softness of the dumpling skin was evaluated by 10 panelists.

  As a result, in the case of the dumpling skin without addition of the composition, 9 out of 10 responded that it was hard. In the case of the comparative composition m, 8 out of 10 responded that it was soft. On the other hand, in the case of the composition M of the present invention, all 10 responded that they were soft and delicious.

Claims (17)

  A composition comprising sodium stearoyl lactate and dietary fiber.   The composition of Claim 1 whose compounding ratio (mass ratio of a stearoyl sodium lactate: dietary fiber) of the said stearoyl sodium lactate and the said dietary fiber is 100: 1-100: 100. The dietary fiber is pulp-derived powdered cellulose, pulp-derived microcrystalline cellulose, or pulp-derived microfibrous cellulose,
The average particle diameter of the dietary fiber in the case of powdered cellulose is 10 to 100 μm, the average particle diameter of the dietary fiber in the case of microcrystalline cellulose is 1 to 100 μm, or the above in the case of microfibrous cellulose. The composition of Claim 1 or 2 whose average fiber length of a dietary fiber is 0.01-0.1 micrometer.   The dietary fiber is a wheat-derived dietary fiber obtained by refining and separating the outer shell that is produced during the purification of wheat flour, and the average fiber length is 30 to 300 μm. The composition as described.   The said dietary fiber is a dietary fiber derived from soybean obtained by separating fats and oils and protein from soybean and pulverizing the remaining fiber, and the average particle diameter thereof is 50 to 150 µm. The composition of any one of these.   The dietary fiber is an orange-derived dietary fiber obtained by performing an impulse treatment in which an ultra-high pressure is instantaneously applied to the squeezed rice cake, and the average fiber length is 0.01 to The composition according to claim 1, which is 100 μm.   Emulsifiers (except sodium stearoyl lactate), enzymes, polysaccharide thickeners / thickening stabilizers, carbohydrates, oxidants, edible powders, yeast foods, swelling agents, calcium salts, phosphates / polymerized phosphates, acidulants Further comprising at least one compound selected from the group consisting of a pH adjuster, a seasoning, a preservative, a shelf life improver, a kansui, a coagulant for tofu, an antioxidant, a fortifier, and an anti-caking agent. Item 7. The composition according to any one of Items 1 to 6.   The emulsifier is monoglycerol fatty acid ester, diglycerol fatty acid ester, glycerol acetate fatty acid ester, glycerol lactate fatty acid ester, glycerol citrate fatty acid ester, glycerol succinate fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester, glycerol acetate tartaric acid fatty acid ester, glycerol tartaric acid Fatty acid ester, glycerol acetate ester, glycerol thermally oxidized soybean oil fatty acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, sucrose glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, stearoyl calcium lactate, propylene glycol fatty acid ester And at least one selected from the group consisting of polysorbates The composition of the mounting.   The enzyme is at least one selected from the group consisting of α-amylase, β-amylase, G4-amylase, glucoamylase, α-glucosidase, glucose oxidase, xylanase, transglutaminase, protein glutaminase, cellulase, hemicellulase, and lysozyme. 9. A composition according to claim 7 or 8, which is a seed.   The thickening polysaccharide / thickening stabilizer is gum arabic, sodium alginate, agar, cassia gum, curdlan, carrageenan, xanthan gum, xyloglican, guar gum, gellan gum, tamarind seed gum, tara gum, tragacanth gum, pullulan, pectin, mannan, And the composition according to any one of claims 7 to 9, which is at least one selected from the group consisting of locust bean gum.   The carbohydrate is trehalose, palatinose, oligosaccharide, starch, starch degradation product, modified starch, modified starch, enzyme resistant starch, dextrin, resistant digestive dextrin, cyclodextrin, cluster dextrin, erythritol, maltitol, sorbitol, xylitol The composition according to any one of claims 7 to 10, wherein the composition is at least one selected from the group consisting of mannitol and lactitol.   The oxidizing agent is at least one selected from the group consisting of potassium bromate, L-cystine, L-ascorbic acid, sodium L-ascorbate, calcium L-ascorbate, and potassium L-ascorbate. Item 12. The composition according to any one of Items 7 to 11.   The said edible powder is at least 1 sort (s) selected from the group which consists of wheat flour, rice flour, protein flour, gluten powder, starch, buckwheat flour, egg white flour, and egg yolk flour. The composition as described.   The foodstuff containing the composition of any one of Claims 1-13.   15. The food product according to claim 14, wherein the food is bread, bread crumbs, confectionery, steamed bun, noodles and frozen noodles, cooked rice, fries, meat paste products, fish paste products, tofu or dumplings, wonton or shumai. Food.   The mixed powder for foodstuff manufacture containing the composition of any one of Claims 1-13.   The mixed powder for food production according to claim 16, wherein the mixed powder contains wheat flour, rice flour, soybean flour, or starch as a main component.