CN111213874A - Starch gel shaped food - Google Patents
Starch gel shaped food Download PDFInfo
- Publication number
- CN111213874A CN111213874A CN201811409768.9A CN201811409768A CN111213874A CN 111213874 A CN111213874 A CN 111213874A CN 201811409768 A CN201811409768 A CN 201811409768A CN 111213874 A CN111213874 A CN 111213874A
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- Prior art keywords
- starch
- enzyme
- food
- mixture
- treated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 55
- 239000008107 starch Substances 0.000 title claims abstract description 55
- 235000019698 starch Nutrition 0.000 title claims abstract description 55
- 235000013305 food Nutrition 0.000 title claims abstract description 35
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000008187 granular material Substances 0.000 claims abstract description 4
- 229940088598 enzyme Drugs 0.000 claims description 22
- 102000004139 alpha-Amylases Human genes 0.000 claims description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims description 8
- 229940024171 alpha-amylase Drugs 0.000 claims description 8
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 6
- 108010028688 Isoamylase Proteins 0.000 claims description 6
- 102100024295 Maltase-glucoamylase Human genes 0.000 claims description 6
- 108010028144 alpha-Glucosidases Proteins 0.000 claims description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims description 4
- 108010055629 Glucosyltransferases Proteins 0.000 claims description 4
- 102000000340 Glucosyltransferases Human genes 0.000 claims description 4
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 4
- 241000228212 Aspergillus Species 0.000 claims description 2
- 241000228245 Aspergillus niger Species 0.000 claims description 2
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract 1
- 229940032147 starch Drugs 0.000 description 35
- 239000000499 gel Substances 0.000 description 10
- 239000003349 gelling agent Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 244000090599 Plantago psyllium Species 0.000 description 1
- 235000010451 Plantago psyllium Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for preparing starch gel shaped food, which comprises the following steps: (1) treating starch granules with an enzyme at a temperature of 10-70 ℃ to obtain enzyme-treated starch; (2) mixing a food material, the enzyme-treated starch and water to obtain a mixture; (3) heating the mixture, thereby gelatinizing the enzyme-treated starch in the mixture; and (4) cooling the mixture containing the enzyme-treated gelatinised starch, thereby gelatinising the starch to obtain a starch gel shaped food product. By using the method of the invention, food without adding food additives can be prepared, and the obtained starch paste has low silking feeling and very good elasticity although being fully gelatinized. The starch of the invention has strong gel forming ability, can be used for shaping food, and endows natural elasticity.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing starch gel-shaped food.
Background
With the diversification of foods, foods having various shapes, physical properties and textures are required. In order to change the physical properties of food products, various gelling agents have hitherto been added to food materials during the preparation of food products.
In food processing, natural macromolecules (e.g. agar, gelatin, gellan gum, xanthan gum, locust bean gum, carrageenan, pectin, sodium alginate, tamarind seed gum, psyllium seed gum, microcrystalline cellulose, curdlan and starch) or synthetic macromolecules (e.g. carboxymethylcellulose (CMC) or methylcellulose) are commonly used as gelling agents.
In the case of using these gelling agents, the gelling agents may sometimes be used alone, but in order to form a gel having more different characteristics, two or more gelling agents may be used.
However, there are few compositions that can synergistically alter the gel strength of food products. Even though the composition may synergistically alter gel strength, the gels thus obtained do not have good physical properties. The disadvantage of mixing two or more gelling agents is that it is complicated and many materials are very expensive.
In addition, there are limitations in food processing applications, such as weak acid and alkali resistance of gelatin, and weak acid resistance of agar.
Disclosure of Invention
In order to solve the above problems in the prior art, the present invention provides a method for manufacturing a starch gel shaped food.
The method for preparing the starch gel shaped food comprises the following steps:
(1) treating starch granules with an enzyme at a temperature of 10-70 ℃ to obtain enzyme-treated starch;
(2) mixing a food material, the enzyme-treated starch and water to obtain a mixture;
(3) heating the mixture, thereby gelatinizing the enzyme-treated starch in the mixture; and
(4) cooling the mixture containing the enzyme-treated gelatinised starch, thereby gelatinising the starch to obtain a starch gel shaped food product; wherein
the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α -glucosidase, α -amylase having a property capable of improving starch gel-forming ability, and cyclodextrin glucosyltransferase.
preferably, the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α -glucosidase, α -amylase derived from aspergillus, and cyclodextrin glucosyltransferase.
preferably, the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α -glucosidase, α -amylase from Aspergillus oryzae, α -amylase from Aspergillus niger, and cyclodextrin glycosyltransferase.
Compared with the prior art, the scheme has the following advantages and technical effects:
using the starch treated with the starch hydrolase or glycosyltransferase of the present invention, it is possible to make food products without the addition of food additives. At the usual heating temperature, the starch of the invention can be sufficiently gelatinized and can exhibit viscosity. In addition, the starch paste obtained, despite being sufficiently gelatinized, has a low silky feel. The gels obtained with the high concentration of the starch according to the invention are very elastic. That is, when the starch of the present invention is added to a high moisture type food, the strong gel-forming ability of the starch of the present invention can impart shape to the food and also impart natural elasticity.
On the other hand, when the starch of the present invention is added to a low-moisture type food, good melting feeling in the mouth can be imparted to the food. Furthermore, there are fewer restrictions in the manufacturing process due to the gelatinisation properties of the starch of the present invention.
The food of the present invention has stronger gelatinization and has different texture even if it is produced using processed starch or physically treated starch as a raw material or under conditions of chemical modification or physical treatment at any stage of the food production process, as compared with a food produced using a corresponding starch that has not been subjected to enzyme treatment.
Detailed Description
The present invention is explained and illustrated in detail below with reference to specific examples so that those skilled in the art can better understand the present invention and can practice it.
Example 1
Treating starch granules with an enzyme at a temperature of about 10 ℃ or more to about 70 ℃ or less to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture, thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the enzyme-treated gelatinised starch, thereby gelatinising the starch to obtain a starch gel shaped food product.
The starch samples were pre-suspended in a portion of water. Putting the fruit paste, soft white sugar, lemon juice and the rest water into a pan, heating while stirring with a wooden spoon. Further, a sample of starch pre-suspended in water was added. Heating the mixture until the mixture becomes a pasty mixture having viscosity and transparency to make jam.
The obtained jam has good shape and shape retention, good food adhesion, low stickiness and stringiness, and smooth texture.
Example 2
The raffinose and starch samples were premixed in powder form, then added to water, and heated at 90 ℃ with stirring (10 min). Adding brewed vinegar, salt, lemon juice and flavoring agent including monosodium glutamate, and further heating while stirring for 5 m. After cooling to room temperature, egg yolk was added, followed by thorough stirring. While stirring at 8,000rpm, salad oil was slowly added dropwise to the mixture using a high speed stirrer manufactured by special organic industrial co. When all the salad oil was added dropwise, the mixture was stirred at 8,000rpm for 5min to produce a seasoning.
The obtained flavoring agent has good shape and shape retention, good adhesiveness to vegetable, low dripping tendency, low stickiness and stringiness, and smooth texture.
The above embodiments are only for the purpose of promoting an understanding of the core concepts of the invention, and any obvious modifications, equivalents or other improvements made without departing from the spirit of the invention are intended to be included within the scope of the invention.
Claims (3)
1. The preparation method of the starch gel shaped food is characterized by comprising the following steps:
(1) treating starch granules with an enzyme at a temperature of 10-70 ℃ to obtain enzyme-treated starch;
(2) mixing a food material, the enzyme-treated starch and water to obtain a mixture;
(3) heating the mixture, thereby gelatinizing the enzyme-treated starch in the mixture; and
(4) cooling the mixture containing the enzyme-treated gelatinised starch, thereby gelatinising the starch to obtain a starch gel shaped food product; wherein
the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α -glucosidase, α -amylase having a property capable of improving starch gel-forming ability, and cyclodextrin glucosyltransferase.
2. the method of claim 1, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α -glucosidase, α -amylase derived from aspergillus, and cyclodextrin glycosyltransferase.
3. the method of claim 1, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α -glucosidase, α -amylase from Aspergillus oryzae, α -amylase from Aspergillus niger, and cyclodextrin glucosyltransferase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811409768.9A CN111213874A (en) | 2018-11-23 | 2018-11-23 | Starch gel shaped food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811409768.9A CN111213874A (en) | 2018-11-23 | 2018-11-23 | Starch gel shaped food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111213874A true CN111213874A (en) | 2020-06-02 |
Family
ID=70813530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811409768.9A Pending CN111213874A (en) | 2018-11-23 | 2018-11-23 | Starch gel shaped food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111213874A (en) |
-
2018
- 2018-11-23 CN CN201811409768.9A patent/CN111213874A/en active Pending
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200602 |