WO2018037759A1 - Loosening improver for starch-containing foods - Google Patents

Abstract

The purpose of the present invention is to provide: a loosening improver for producing a delicious starch-containing food having excellent workability while preventing the deterioration in quality, e.g., the deterioration in loosening properties, of the food during storage more effectively than ever before; and a starch-containing food using the loosening improver. The present inventors have made further studies intensively for achieving the above-mentioned purpose. As a result, it is found that the loosening properties of a starch-containing food can be improved by adding a starch-containing food loosening improver characterized by containing a bean-derived water-soluble hemicellulose and a viscosity modifier and also characterized in that a solution of the loosening improver has a Casson viscosity of 500 mPa•s or less and a Casson yield value of 10 mPa•s or more upon the treatment of the surface of the food with the solution or the addition of the solution to the food. This finding leads to the accomplishment of the present invention.

Description

Starch-containing food loosening improver

The present invention relates to a loosening improver for starch-containing foods.

Demand for processed foods is increasing due to recent diversification of food. Especially for starch foods such as noodles and cooked rice, products processed and cooked in large quantities are sold at convenience stores, supermarkets, etc., and have been eaten by many consumers.

These processed and marketed processed foods are particularly problematic in terms of processing convenience and quality deterioration over time.

In starch-containing foods such as noodles and cooked rice, starch is spilled on the surface of the food during processing and cooking, and the foods are bound together. As a result, in the case of a noodle product, it becomes difficult to divide it into one serving due to adhesion between noodles or to mix with juice or sauce at the time of eating. In the case of instant noodles, the portion where the noodles are bound is less likely to return to hot water. In addition, in the case of cooked rice products, the whole rice cannot be fried uniformly with fried rice, and the rice grains are crushed by a rice ball molding machine. Such problems lead to a decrease in production efficiency and an increase in cost, and further, the resulting food is difficult to eat and is not delicious.

Conventional techniques for eliminating the binding property between the foods and improving the looseness include a method of mixing fats or emulsified fats (Patent Literature 1), a method of adding a sucrose fatty acid ester having a high HLB (Patent Literature 2). ), A method of adding an organic acid (Patent Document 3), a food mainly composed of at least one of flour, starch, and a natural polysaccharide having gelling ability, comprising gum arabic, pullulan or water-soluble soybean It is obtained by emulsifying a mixture containing a food (Patent Document 4), a fat and oil, a thickening polysaccharide, and a water-soluble hemicellulose, which is coated with a solution containing one or more sugars as a main ingredient. And a loosening improver (Patent Document 5).

Japanese Patent Laid-Open No. 3-175940 Japanese Patent Publication No. 60-8103 JP 2011-177120 A JP-A-9-51764 Japanese Patent Laid-Open No. 2005-013135

However, the techniques of Patent Documents 1 to 5 have a problem that a sufficient unraveling effect cannot be obtained, and when used alone as an emulsifier as in Patent Document 2, there is also a problem that the texture and flavor deteriorate.
In addition to the problems of loosening and flavor, there is a problem of workability. When the target food is noodles, for example, when a highly viscous material is used as in Patent Document 5, it is difficult to uniformly apply the improver to the noodles because the viscosity is high when the improver is added to the noodle food. There is a problem. Further, as in Patent Document 3, if the viscosity of the improver is low, the improver flows out from the noodles when added to the noodles, and cannot be uniformly added to the whole noodles or a large amount of the improver must be added. is there.
On the other hand, even when the target food is cooked rice, when the viscosity is high when adding, for example, when adding an improving agent as a squirting water during the rice cooking process or before rice cooking in a steam rice cooker, seasoning liquid such as vinegar, fried oil, etc. In addition, there is a problem that it is difficult to uniformly attach the improving agent after cooking. When the viscosity is low, when added after cooking, there is a problem that moisture is sucked into the cooked rice and the taste is impaired, and there is a problem that a liquid pool is formed at the bottom of the container without being entangled with the cooked rice.
Therefore, the present invention produces delicious starch-containing foods that are superior in workability and can be added uniformly to foods such as noodles and cooked rice, as well as suppressing deterioration in quality such as poorer looseness during storage. An object of the present invention is to provide a loosening improver and a starch-containing food using the loosening improver.

In view of the above problems, the present inventors have conducted extensive research. As a result, it has been found that a formulation containing water-soluble hemicellulose derived from beans and a viscosity modifier is necessary to achieve both looseness and workability to some extent. Further investigations show that in terms of workability, the formulation must have specific physical properties in order to adhere the formulation to the food by mixing the formulation and the food when adhering the formulation to the food. I found out that
Specifically, the Casson yield value is important as an indicator of the adhesion of the preparation solution to the food when the preparation is surface-treated or added to the food (difficulty in the flow of the preparation from the food). The present invention was completed by finding that the Casson viscosity is important as an indicator for uniformly adhering to food.

That is, the present invention
(1) A freezing improver for starch-containing foods, comprising a bean-derived water-soluble hemicellulose and a viscosity modifier, and a solution of the freezing improver when surface-treating or adding the freezing agent to starch-containing foods A non-stickiness improving agent for starch-containing foods having a Casson viscosity of 500 mPa · s or less and a Casson yield value of 10 mPa · s or more,
(2) A flaw improver for starch-containing foods according to (1), wherein the Casson viscosity is 400 mPa · s or less and the Casson yield value is 50 mPa · s or more,
(3) The starch-containing food loosening improver according to (1), wherein the Casson viscosity is 300 mPa · s or less and the Casson yield value is 100 mPa · s or more,
(4) The starch-containing food improving agent according to (1), wherein the water-soluble hemicellulose derived from beans is a water-soluble hemicellulose derived from soybeans or peas,
(5) The starch-containing food improving agent according to (2), wherein the water-soluble hemicellulose derived from beans is a water-soluble hemicellulose derived from soybeans or peas,
(6) The starch-containing food improving agent according to (3), wherein the water-soluble hemicellulose derived from beans is a water-soluble hemicellulose derived from soybeans or peas,
(7) The viscosity modifier is one or more selected from the group of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof. (1) The starch-containing food loosening improver according to the above,
(8) The viscosity modifier is one or more selected from the group consisting of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, carboxymethyl cellulose and derivatives thereof, Starch-containing food loosening improver,
(9) The viscosity improving agent is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof,
(10) The viscosity improving agent is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof,
(11) The viscosity improving agent is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof,
(12) The viscosity improving agent is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof,
(13) A starch-containing food in which the loosening improver according to (1) is contained in an amount of 0.01 to 10% by weight as water-soluble hemicellulose with respect to the starch-containing food,
(14) A starch-containing food, wherein the loosening improver according to (2) is contained in an amount of 0.01 to 10% by weight as water-soluble hemicellulose with respect to the starch-containing food,
(15) A starch-containing food in which the loosening improver according to (3) is contained in an amount of 0.01 to 10% by weight as water-soluble hemicellulose with respect to the starch-containing food,
(16) A starch-containing food in which the loosening improver according to (4) is contained in an amount of 0.01 to 10% by weight as water-soluble hemicellulose with respect to the starch-containing food,
(17) A method for producing a starch-containing food comprising the surface-treating or addition of 0.01 to 10% by weight of the loosening improver according to (1) as a water-soluble hemicellulose to a starch-containing food,
(18) A method for producing a starch-containing food comprising the surface-treating or addition of 0.01-10% by weight of the loosening improver according to (2) as water-soluble hemicellulose to the starch-containing food,
(19) A method for producing a starch-containing food comprising the surface-treating or addition of 0.01-10% by weight as a water-soluble hemicellulose to a starch-containing food, wherein the loosening improver according to (3) is added,
(20) A method for producing a starch-containing food, characterized by comprising 0.01 to 10% by weight of a surface treatment or addition as a water-soluble hemicellulose to the starch-containing food according to (4).
It is.
In other words, the present invention
(1) A freezing improver for starch-containing foods, comprising a bean-derived water-soluble hemicellulose and a viscosity modifier, and a solution of the freezing improver when surface-treating or adding the freezing agent to starch-containing foods A non-stickiness improving agent for starch-containing foods having a Casson viscosity of 500 mPa · s or less and a Casson yield value of 10 mPa · s or more,
(2) A flaw improver for starch-containing foods according to (1), wherein the Casson viscosity is 400 mPa · s or less and the Casson yield value is 50 mPa · s or more,
(3) The water-soluble hemicellulose derived from beans is a water-soluble hemicellulose derived from soybeans or peas, (1) or (2) the starch-containing food loosening improver,
(4) The viscosity modifier is one or more selected from the group of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof. (1) to (3) the starch-containing food loosening improver according to any one of the above,
(5) A starch-containing food, wherein the loosening improver according to any one of (1) to (4) is contained in an amount of 0.01 to 10% by weight as water-soluble hemicellulose with respect to the starch-containing food,
(6) Starch characterized in that 0.01 to 10% by weight surface treatment or addition as a water-soluble hemicellulose to a starch-containing food product with the loosening improver according to any one of (1) to (4) Production method of contained food,
It is.

According to the present invention, the looseness of starch-containing foods such as noodles and cooked rice is improved, and the binding of noodle strings and rice grains can be remarkably suppressed. In addition, the starch-containing food to which the loosening improver of the present invention has been added maintains its looseness even after refrigerated storage for 1 day after preparation, for example, and the binding between noodles, cooked rice and the like is remarkably suppressed.

(Food containing food)
The starch-containing foods of the present invention are various kinds of rice, wheat, barley, rice cake, rice cake, corn, cassava, potato, sweet potato, etc. Refers to food.
Examples of processed rice and barley products include cooked rice, barley rice, rice balls, sushi, pilaf, fried rice, cooked rice, and mixed rice.
In addition, examples of foods that are derived from wheat flour, rice, rice flour, or other cereals and that are produced by boiling dough with starch as the main ingredient include noodles, dry noodles, raw noodles, pasta, buckwheat, udon, Examples include Chinese noodles, elementary noodles, and instant noodles.

These starch-containing foods include processed foods of the final product type that are intended to be eaten on the spot, including those that are cooked at home, and semi-finished products that must be cooked when eaten. Included are foods distributed in the market by methods such as ice temperature.

(Feeling improver)
The present unraveling agent contains water-soluble hemicellulose derived from beans and a viscosity modifier, and the Casson viscosity of the unraveling agent solution when surface-treating or adding the unraveling agent to starch-containing foods is 500 mPa · s or less, And Casson yield value is 10 mPa * s or more, It is characterized by the above-mentioned.
The form of the present loosening improver is not particularly limited. For example, water, water-soluble hemicellulose derived from beans, viscosity modifiers, liquids and pastes in which other adjuncts are dissolved, powders obtained by simply mixing these, and granules obtained by granulating the mixture Are exemplified.
When used in the above starch-containing food, the starch-containing food fray improving agent of the present invention can impart good loosening properties.

(Water-soluble hemicellulose derived from beans)
The bean-derived water-soluble hemicellulose can be obtained using soybeans, red beans, peas and the like as raw materials, but from the viewpoint of solubility and industrial properties, soybeans or peas are preferable, and those derived from cotyledons are more preferable.
Bean-derived water-soluble hemicellulose can be obtained by a method of water extraction or hot water extraction from a raw material containing hemicellulose, a method of heat extraction under acid or alkali conditions, a method of extraction by enzymatic decomposition, or the like.
A preferred example of a method for producing a bean-derived water-soluble hemicellulose is as follows.
The raw material of beans is thermally decomposed under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80 ° C. or higher and 130 ° C. or lower, more preferably higher than 100 ° C. and 130 ° C. or lower. After the water-soluble fraction is fractionated by centrifugation, etc., it is dried as it is, or it is derived from beans by, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment to remove hydrophobic substances or low molecular weight substances and dry them. Water-soluble hemicellulose can be obtained.

(Viscosity modifier)
As a viscosity modifier of the present invention, a combination of one or more thickeners selected from guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethyl cellulose and derivatives thereof Can be used. In particular, guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum and carboxymethylcellulose are preferably used, and guar gum, xanthan gum, welan gum and succinoglycan gum are more preferably used.

（　式中、Ｄ：せん断速度、ｓ：せん断応力、η∞：Ｃａｓｓｏｎ粘度、τ0：Ｃａｓｓｏｎ降伏値である。）

　Ｃａｓｓｏｎ降伏値τ0は、２点以上のせん断速度－せん断応力（測定値）のそれぞれの平方根からプロットした１次直線の切片の２乗がτ0である。この場合せん断速度の平方根（特に高せん断速度領域）に対してせん断応力の平方根をプロットして得られる直線の傾きがＣａｓｓｏｎ粘度（η∞）に対応することが知られている。 (Method for measuring Casson viscosity, Casson yield value)
The Casson yield value is important as an indicator of the adherence of the preparation solution to the food (the difficulty in the flow of the preparation from the food) when the fray improving agent is surface-treated or added to the food. Casson viscosity is important as an index for uniformly attaching to food.
The measurement of Casson viscosity and Casson yield value in the present invention can be performed by a rotary rheometer (RheolabQC, manufactured by Anton Paar). A cone-type measuring jig (CC39) is attached, a predetermined amount of the modifier solution adjusted to 5 ° C. is introduced into the measuring cup, the shear stress at a shear rate of 0 to 50 / s is recorded, and the obtained shear rate and The Casson viscosity and Casson yield value were calculated from the Casson formula shown below using the numerical value of the shear stress.
(Casson's formula)

(Where D: shear rate, s: shear stress, η∞: Casson viscosity, τ0: Casson yield value)

The Casson yield value τ0 is the square of the intercept of the linear straight line plotted from the square root of each of the shear rate-shear stress (measured value) at two or more points. In this case, it is known that the slope of a straight line obtained by plotting the square root of the shear stress against the square root of the shear rate (particularly the high shear rate region) corresponds to the Casson viscosity (η∞).

The physical properties at the time of addition or surface treatment of the improver solution include a Casson viscosity of 500 mPa · s or less and a Casson yield value of 10 mPa · s or more, preferably a Casson viscosity of 400 mPa · s or less and a Casson yield. The value is preferably 50 mPa · s or more, more preferably the Casson viscosity is 300 mPa · s or less, and the Casson yield value is 100 mPa · s or more. The upper limit of the Casson yield value is not particularly limited, but is preferably 1000 mPa · s or less.

The amount of the loosening improver of the present invention added to the starch-containing food is preferably 0.01 to 10% by weight, more preferably 0.05 to 5% by weight, and more preferably as the amount of water-soluble hemicellulose added to the starch-containing food. Is blended so as to be 0.1 to 3% by weight.
If the amount of the loosening agent of the present invention added to the starch-containing food is too small, sufficient loosening properties may not be imparted to the starch-containing food, and if too much, the flavor of the starch-containing food may be changed. .

Since the present loosening improver may have a higher viscosity than ordinary loosening agents, the foam may be difficult to disappear when foamed. In the case where the foam is difficult to disappear, it is preferable to use an antifoaming agent. Examples of antifoaming agents include silicon, various emulsifiers, and fats.

The present loosening improver can be used in combination with other additives as long as it does not affect the effects of the present invention. Other additives include glycerin fatty acid esters, sorbitan fatty acid esters, stearoyl lactate, polysorbate, lecithin and other emulsifiers, or oily substances such as general animal and vegetable oils and fat-soluble vitamins such as tocopherol, glucose, fructose and other simple substances. Saccharides, sucrose, maltose, fructose, raffinose, maltotriose, trehalose, stachyose, maltotetraose and other oligosaccharides, and sugar alcohol, dextrin, cloth nori, gelatin, whey and other albumins, sodium caseinate, soluble collagen, egg white And protein substances such as egg yolk powder and soybean protein, salts such as calcium fortifier, and pH adjusters such as sodium acetate. In addition, polysaccharides such as carrageenan, tamarind seed gum, gum arabic, curdlan, alginic acid and derivatives thereof, agar, far celerane, pullulan, hyaluronic acid, cyclodextrin, chitosan, modified starch, etc. and hydrolysis of these polysaccharides Things can also be used in combination.

The present loosening improver can be distributed and sold as a solution of water, saline, etc. as well as a solution added to an organic acid solution such as acetic acid as well as a powder.

The method for surface-treating the present loosening improver on the starch-containing food is not particularly limited, but there are the following methods.
(1) An aqueous solution of the present loosening improver is entangled with the starch-containing food after cooking and surface-treated. (2) Spray the aqueous solution of the present loosening improver on the starch-containing food after cooking. (3) Dissolve the present loosening improver in a seasoning solution in advance, and apply a surface treatment to the starch-containing food. (4) The present loosening improver is mixed with a powder seasoning and coated with starch-containing food for surface treatment. And the like. These methods are selected according to individual food characteristics such as production lines and sales forms.

Starch-containing foods such as noodles and cooked rice obtained by adding or surface-treating the present loosening improver to starch-containing foods have good loosening properties. Therefore, the starch-containing food obtained by the present invention is very easy to eat and feels delicious. Further, for example, the looseness is maintained even after refrigerated storage for 1 day after preparation, and the binding between the starch-containing foods is remarkably suppressed.
Moreover, it has excellent processing suitability, such as being easy to mix in the production of starch-containing foods and being hard to be crushed, by imparting good loosening properties.

Hereinafter, the present invention will be further described with reference to examples, but the present invention is not limited to these examples. In the examples, both parts and% mean weight basis.

In the following examples, soybean-derived water-soluble soybean hemicellulose marketed as “Soya Five Boo S” (manufactured by Fuji Oil Co., Ltd.) was used as the water-soluble hemicellulose derived from beans.

(Evaluation of loosening improver) (Examples 1 to 4, Comparative Examples 1 to 5)
Based on the formulation of Table 1, water-soluble soybean hemicellulose, guar gum (SUPERGEL CSA: manufactured by Sanki Co., Ltd.), xanthan gum (San Ace: manufactured by Saneigen FFI Co., Ltd.), welan gum (Bistop W: Saneigen) Heated after adding FF Eye Co., Ltd., Succinoglycan Gum (GRINDSTED SUCCINOGLYCAN-J: DuPont Nutrition & Health Co., Ltd.), Tamarind Seed Gum (Glyroid 3S: DSP Gokyo Food & Chemical Co., Ltd.) The loosening improvers A to I were prepared by dissolving.
Each improving agent measured Casson viscosity and Casson yield value by a conventional method. The normal viscosity (20 ° C.) was also measured with a BM viscometer.
Subsequently, each of the noodles was evaluated for looseness. First, 600g of quasi-strong powder, 400g of buckwheat flour, 10g of salt and 350g of water are mixed, kneaded with a mixer for 15 minutes, rolled and cut (cutting teeth # 22 corner, noodle string thickness 1.3mm) according to a conventional method. The obtained noodles were boiled in boiling water for 2 minutes, washed with running water for 30 seconds to obtain boiled noodles. Next, 6 g of each loosening improver was sprayed uniformly per 200 g of boiled noodles, filled in a container and sealed, and the looseness after refrigerated storage for 1 day was evaluated by 10 panelists. Each panel was evaluated with 1 to 5 points based on the criteria shown in Table 2, and the average score was determined as a looseness evaluation. If the average score was 4.0 points or more, it was judged that the looseness was good. In addition, as the evaluation of workability, when performing the surface treatment, the one that can be easily and uniformly processed was evaluated as “◯”, and the one that was difficult to be uniform as “×”. The evaluation of the looseness was good and the evaluation of workability was “◯”.
The above evaluation results are shown in Table 1.

(Table 1) Recipe (%) and results of looseness evaluation

(Table 2) Evaluation criteria for looseness

When the viscosity modifier was added, the Casson viscosity and the Casson yield value increased, the looseness was dramatically improved, and the workability was also good. However, if the Casson viscosity is too high, it becomes difficult to uniformly treat the noodles with a surface, and workability is lowered. In addition, even if the value of the normal viscosity measured with the BM type viscometer is about the same, the looseness is low but the Casson yield value is low. In addition, the case where the Casson yield value was less than 10 mPa · s as in Comparative Examples 3 to 4 resulted in poor noodle loosening because the adhesion of the preparation to the noodles decreased. Moreover, even if only guar gum was dissolved and surface-treated as in Comparative Example 2, it was confirmed that the looseness of the noodles was poor and that it was necessary to use a water-soluble hemicellulose derived from beans.

(Amount to be added as water-soluble hemicellulose) (Examples 5 to 8)
The amount of improver added was examined. According to the composition of Table 3, the loosening property of the noodles was evaluated in the same manner as in Example 1 using the improver D.
The evaluation results are shown in Table 3.

(Table 3) Recipe (%) and results of looseness evaluation

From the results of Examples 5 to 8, it was confirmed that if the amount of the present loosening agent added is 0.01% or more as the amount of water-soluble hemicellulose added to the starch-containing food, good loosening properties can be imparted.

(Evaluation of looseness of commercially available starch-containing foods) (Example 9, Comparative Example 7)
Boiled tapioca pearl was prepared by boiling boiled tapioca pearl (processed food of cassava-derived starch) (black tapioca: manufactured by GABAN Co., Ltd.) in boiling water according to a conventional method. Next, according to Table 4, the improving agent D was uniformly added 5% with respect to the weight of tapioca pearl, and the looseness of tapioca pearl after refrigerated storage for 1 day, ○: unraveled, △: slightly bound and unraveled, × : Evaluated in three stages: no lumps. Table 4 shows the evaluation results of the looseness.

(Table 4) Recipe (parts) and binding evaluation results

As shown in the results in Table 4, tapioca pearl added with the loosening improver of Example 9 improved the looseness after boiling.

Claims (20)

A fuzziness improving agent for starch-containing foods, comprising water-soluble hemicellulose derived from beans and a viscosity modifier, and a Casson viscosity of a solution of the fuzziness improving agent when surface-treating or adding the fuzziness improving agent to a starch-containing food Is a loosening improver for starch-containing foods having a Casson yield value of 10 mPa · s or more. The starch-containing food loosening improver according to claim 1, wherein the Casson viscosity is 400 mPa · s or less and the Casson yield value is 50 mPa · s or more. 2. The starch-containing food loosening improver according to claim 1, wherein the Casson viscosity is 300 mPa · s or less and the Casson yield value is 100 mPa · s or more. The water-soluble hemicellulose derived from legumes is a water-soluble hemicellulose derived from soybeans or peas. The water-soluble hemicellulose derived from legumes is a water-soluble hemicellulose derived from soybeans or peas. The water-soluble hemicellulose derived from legumes is a water-soluble hemicellulose derived from soybeans or peas. The viscosity modifier is one or more selected from the group of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethylcellulose and derivatives thereof. The loosening improver for foods containing starch as described. The starch-containing food according to claim 1, wherein the viscosity modifier is one or more selected from the group consisting of guar gum, tara gum, locust bean gum, xanthan gum, welan gum, succinoglycan gum, carboxymethylcellulose and derivatives thereof. A loosening improver. The loosening improver for starch-containing foods according to claim 1, wherein the viscosity modifier is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof. The starch-containing food loosening improver according to claim 2, wherein the viscosity modifier is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof. The starch-containing food loosening improver according to claim 3, wherein the viscosity modifier is one or more selected from the group of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof. The starch-containing food loosening improver according to claim 4, wherein the viscosity modifier is one or more selected from the group consisting of guar gum, xanthan gum, welan gum, succinoglycan gum and derivatives thereof. A starch-containing food comprising the loosening improver according to claim 1 as a water-soluble hemicellulose in an amount of 0.01 to 10% by weight based on the starch-containing food. A starch-containing food comprising the loosening improving agent according to claim 2 as a water-soluble hemicellulose in an amount of 0.01 to 10% by weight based on the starch-containing food. A starch-containing food, wherein the loosening improver according to claim 3 is contained in an amount of 0.01 to 10% by weight as water-soluble hemicellulose with respect to the starch-containing food. 5. A starch-containing food comprising the loosening improving agent according to claim 4 as water-soluble hemicellulose in an amount of 0.01 to 10% by weight based on the starch-containing food. A method for producing a starch-containing food comprising the surface-treating or addition of 0.01 to 10% by weight of the loosening improving agent according to claim 1 as a water-soluble hemicellulose to a starch-containing food. A method for producing a starch-containing food, characterized in that 0.01 to 10% by weight surface treatment or addition of the loosening improver according to claim 2 as water-soluble hemicellulose to a starch-containing food. A method for producing a starch-containing food comprising the surface-treating or addition of 0.01 to 10% by weight of the loosening improving agent according to claim 3 as water-soluble hemicellulose to a starch-containing food. A method for producing a starch-containing food, characterized in that 0.01 to 10% by weight surface treatment or addition of the loosening improver according to claim 4 as water-soluble hemicellulose to a starch-containing food.