CN111683545A - Potato starch and potato starch compositions - Google Patents
Potato starch and potato starch compositions Download PDFInfo
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- CN111683545A CN111683545A CN201980012070.XA CN201980012070A CN111683545A CN 111683545 A CN111683545 A CN 111683545A CN 201980012070 A CN201980012070 A CN 201980012070A CN 111683545 A CN111683545 A CN 111683545A
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- 229920001592 potato starch Polymers 0.000 title claims abstract description 175
- 239000000203 mixture Substances 0.000 title claims abstract description 70
- 235000013305 food Nutrition 0.000 claims abstract description 80
- 239000000463 material Substances 0.000 claims abstract description 55
- 230000008719 thickening Effects 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims description 46
- 235000019698 starch Nutrition 0.000 claims description 45
- 239000008107 starch Substances 0.000 claims description 43
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 7
- 238000009955 starching Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 239000000843 powder Substances 0.000 description 38
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- 241000209140 Triticum Species 0.000 description 3
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- YVHUUEPYEDOELM-UHFFFAOYSA-N 2-ethylpropanedioic acid;piperidin-1-id-2-ylmethylazanide;platinum(2+) Chemical compound [Pt+2].[NH-]CC1CCCC[N-]1.CCC(C(O)=O)C(O)=O YVHUUEPYEDOELM-UHFFFAOYSA-N 0.000 description 2
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
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- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229940100445 wheat starch Drugs 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides a potato starch which is insoluble in water, useful as a thickening material, and also suitable as a material for a batter for fried foods. The potato starch is characterized in that the angle of repose is 30-45 degrees. A potato starch composition which contains 50% by mass or more of the potato starch and has an angle of repose of 30 to 45 degrees.
Description
Technical Field
The present invention relates to a potato starch and a potato starch composition which can be used as a starchy material (とろみ and け materials) for dishes and as a material (coating material) for the surface coating of fried foods (yangzhong article).
Background
Potato starch is widely used as a material for a batter for liquid foods such as soup and sauce (ソース), a batter for fried foods such as dry fried foods (から yangzhong-rice), and a material for a batter for imparting stickiness to noodles or fish meat paste products ( り material) in cooking or food production. However, potato starch is easily scattered and spread around, and on the other hand, the particles are easily aggregated, so that there is a problem in handling. For example, when potato starch is added directly to a heated food, starch powder is not uniformly dispersed in the food and aggregates, resulting in so-called lumps (ダマ). Therefore, in the case of using potato starch as a starch topping material for liquid foods, it has been conventionally necessary to disperse the potato starch in a small amount of water (so-called "water-soluble") and add the starch to the liquid food.
Patent document 1 describes: granular potato starch produced by dehydrating, granulating, grading, drying and sieving potato starch can be used for thickening by directly adding the granular potato starch to a material without forming lumps after being immediately dissolved in water, and further a more excellent effect can be expected from granular potato starch having a high particle size ratio of 35 to 60 mesh. Patent document 2 describes: by including the granules in a prescribed ratioαStarch and powderαThe starch mixture is injected with hot water to obtain a smooth paste sauce which is difficult to form into lumps.
On the other hand, even when potato starch is used as a material for a batter for fried food, it is difficult to uniformly adhere the potato starch to food materials due to its scattering property and aggregation property, and as a result, the resulting fried food tends to have a poor appearance with uneven color. In addition, when coating is applied to food materials, potato starch is scattered to a cooking place, and the cooking place is contaminated or wasted. Further, a dry-fried food obtained by scattering potato starch over a food material preferably has an appearance (so-called "dusting") such that a white powder is smeared on the surface. However, it is not always easy to obtain such a powder-sprayed dry-fried food having a good appearance by using conventional potato starch.
Patent document 3 describes: a dry-fried food having crispness (サクミ) and good mouth-soluble property can be obtained by using a dry-fried food powder mainly composed of 95 wt% or more of potato starch having a particle size of 20 μm or more. Patent document 4 describes: a fried food having crispy and crisp (サクサク) coating and juicy food material can be obtained by using a dusting powder or a batter liquid containing a cereal flour or starch having an average particle size of 20 μm or less. Patent document 5 describes: by using a material for a coating which substantially contains potato starch having a particle size of 50 μm or less, a fried (フライ) having a transparent coating can be obtained. Patent document 6 describes: the potato starch acid-treated with an inorganic acid has low hygroscopicity and is suitable as a powdery base material for seasonings. On the other hand, in these documents, no attention has been paid to the handling of the material for the top-coat or the dusting of the dry-fried food.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 5-97901;
patent document 2: japanese patent laid-open publication No. 2014-57530;
patent document 3: japanese patent laid-open publication No. 2000-350561;
patent document 4: japanese patent laid-open publication No. 2003-265130;
patent document 5: japanese patent laid-open publication No. 2004-329093;
patent document 6: japanese patent application laid-open publication No. 2011-223897.
Disclosure of Invention
Problems to be solved by the invention
The present invention provides potato starch and a potato starch composition suitable as a batter material for foods or a batter material for fried foods. In more detail, the following potato starch and potato starch compositions are provided: when the powder is used as a thickening material, even if it is insoluble in water in advance, if it is added directly to a liquid food, the food can be thickened without producing lumps, and if it is used as a material for a top coat, a dry-fried food having a powder-sprayed portion with irregular irregularities on the surface and a good appearance can be produced.
Means for solving the problems
The inventor finds that: by adjusting the angle of repose of potato starch to a specific range, it is possible to obtain potato starch having the above-described properties and being suitable for use as a batter material or a batter material for fried foods. Moreover, the inventor finds that: the potato starch is also suitable for use by shaking out from a shaking out container, which makes the cooking operation using potato starch easier.
Therefore, the invention provides the potato starch with the angle of repose of 30-45 degrees.
The present invention also provides a potato starch composition containing 50 mass% or more of the above potato starch and having an angle of repose of 30 to 45 degrees.
In addition, the invention provides a method for thickening food, which comprises the following steps: adding the above potato starch or the above potato starch composition directly into the target food to be thickened, and mixing.
In addition, the present invention provides a method for producing a dry-fried food, comprising: spreading and adhering the above potato starch or the above potato starch composition to food material.
In addition, the present invention provides an application of the above-mentioned potato starch or the above-mentioned potato starch composition as a starch thickening material for foods or a batter material for dry-fried foods.
Effects of the invention
When the potato starch and the potato starch composition of the present invention are used as a thickening material, the food can be thickened without producing lumps even if they are previously insoluble in water and are added directly to a liquid food. In addition, when the potato starch and the potato starch composition of the present invention are used as a material for a top coat, a dry-fried food having a powder-sprayed portion with irregular irregularities formed on the surface and a good appearance can be produced. Further, the potato starch and the potato starch composition of the present invention are also suitable for use by being shaken little by little from a shaking vessel, and therefore are excellent in workability and economy in cooking.
Detailed Description
The present invention provides potato starch having a specific range of angles of repose. The angle of repose of the potato starch is 30-45 degrees. If the angle of repose deviates from the above range, the adhesiveness between starch particles in the potato starch changes, and as a result, the workability when used for thickening decreases, or the fluffy feeling (ボリューム feeling) of the fried food decreases when used for a batter material. More specifically, the angle of repose of the potato starch of the present invention is 30 degrees or more, preferably 33 degrees or more, more preferably 35 degrees or more, and still more preferably 37 degrees or more, and on the other hand, 45 degrees or less, preferably 42 degrees or less, and more preferably 40 degrees or less. In addition, the range of the angle of repose of the potato starch of the present invention may be, for example, 30 to 45 degrees, 30 to 42 degrees, 30 to 40 degrees, 33 to 45 degrees, 33 to 42 degrees, 33 to 40 degrees, 35 to 45 degrees, 35 to 42 degrees, 35 to 40 degrees, 37 to 45 degrees, 37 to 42 degrees, or 37 to 40 degrees. The angle of repose of the potato starch of the present invention is preferably 33 to 45 degrees, more preferably 35 to 42 degrees, and still more preferably 37 to 40 degrees. The angle of repose of a typical potato starch is about 56 degrees, and the angle of repose of an inorganic acid-treated potato starch described in patent document 6 is 46 degrees.
The potato starch of the present invention preferably has a volume average diameter (MV) of 43 to 700. mu.m, more preferably 65 to 500. mu.m, and still more preferably 85 to 300. mu.m. If MV is within this range, the operability for cooking is further improved. In general, potato starch has a large number of particle sizes ranging from 5 to 120 μm and an MV of about 30 to 40 μm depending on the size and characteristics of starch crystals produced from potato, which is a plant. The potato starch of the present invention has a higher content of particles having a larger particle size than general potato starch.
The angle of repose of the powder in the present specification is a value measured in accordance with JIS R9301-2-2 (alumina powder-part 2: method for measuring physical Properties-2: angle of repose). Specifically, the angle of repose of the powder can be measured by the following method.
(angle of repose)
After placing (set) a round table (8 cm in diameter), 100g of the sample powder was passed through a sieve having a mesh of 1.7mm, vibrated at an amplitude of 1.5mm, and dropped onto the round table from a position 7.5cm above the center of the table by using a funnel having an opening of 5mm in diameter. At this time, the powder was accumulated to such an extent that it overflowed from the end of the table. The angle formed between the ridge line of the powder deposited on the table and the circular table surface at this time was measured by a laser, and this value was used as the angle of repose.
The angle of repose can be measured preferably by using a Powder Tester PT-X (manufactured by Hosokawa Micron) according to the instructions.
In the present specification, "particle diameter" and "volume average diameter" (MV) of particles mean values measured by a dry laser diffraction/scattering method. The "volume standard" relating to the content of the particles means a volume standard measured by a dry laser diffraction/scattering method. The particle diameter and volume average diameter of the particles and the content of the predetermined particles in terms of volume standard can be measured by a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, available from Nikkiso K., Microtrac MT3000 II).
The potato starch of the present invention can be produced by classifying a general potato starch, measuring the angle of repose in a timely manner by the above-described method, and separating a fraction of potato starch having an angle of repose within a predetermined range. Alternatively, the potato starch of the present invention can be produced by modifying the angle of repose to the above range by changing the surface properties of a general potato starch. Examples of the method for modifying the surface properties of starch include: a method of mixing an excipient with starch, a method of granulating starch, and the like. Further, the starch having modified surface properties may be classified as described above, and the angle of repose may be adjusted. For example, the potato starch of the present invention can be produced by granulating a general potato starch to prepare starch particles having a large particle size, classifying the starch particles as needed, and adjusting the angle of repose. Alternatively, potato starch having a desired angle of repose can be prepared by appropriately mixing the potato starch obtained by the above-described classification or modification, or by further mixing the potato starch with another potato starch. For example, the potato starch of the present invention can be made by mixing a granulated potato starch and a non-granulated potato starch.
Preferably the potato starch of the invention comprises a granulated starch. More preferably, the potato starch of the invention is a pelletised starch. By including a granulated starch, the dispersibility of the potato starch of the invention in water is improved.
In the classification or granulation process in the production of the potato starch of the present invention, a known method can be used. Examples of the classification method include: classification using a sieve or classification using an air classifier, and the like. Examples of the method of granulation include: a method of adding potato starch together with other ingredients as required and water or a binder, mixing, and drying; a method in which potato starch is directly compressed together with other ingredients as required, and then crushed, and the like. The granulation method is not particularly limited, and rolling granulation, fluidized bed granulation, stirring granulation, spray drying granulation, and the like can be used, but stirring granulation is preferred from the viewpoint of simplicity. The granulation methods mentioned above can be carried out using commercially available granulation apparatuses. After the granulation, a size-adjusting treatment or a drying treatment may be performed as necessary. Preferred examples of the granulation method for producing potato starch of the present invention include: japanese patent laid-open Nos. 2015-200207 and 2015-200208 (the entire contents of which are incorporated herein by reference).
The potato (potato) variety used as the raw material of the potato starch of the present invention is not particularly limited, but is preferably a variety cultivated for starch production. Examples of such potato varieties include: red pill (Benimaru), Konayutaka (コナユタカ), Konafubuki (コナフブキ), Natsufubuki (ナツフブキ), Sakurafubuki (サクラフブキ), Astarte (アスタルテ), Early Starch (アーリースターチ), Eniwa (エニワ) and the like. Any 1 or 2 or more of the above-described potato varieties can be used as a raw material of the potato starch of the present invention. The potato starch of the present invention may be raw starch, or may be processed starch, or may be a combination thereof. Examples of the processed starch include:αesterified starch, etherified starch, esterified starch, acetylated starch, cross-linked starch, and the like, and any combination thereof.
The potato starch of the present invention may also be provided in the form of a potato starch composition. The potato starch composition of the present invention comprises: the potato starch of the present invention and other ingredients other than the starch, for example, are derived from starch other than potato, flour, or other raw materials. Examples of starches derived from other than potato include: starch such as tapioca starch, corn starch, waxy corn starch, wheat starch, etc., and their useαAnd processed starches such as esterified starch, etherified starch, esterified starch, acetylated starch, and cross-linked starch. Examples of the cereal flour include: wheat flour, barley flour, rye flour, rice flour, corn flour, sorghum flour, bean flour, etc. Examples of the other raw materials include: proteins such as vital gluten; saccharides such as dextrin, syrup, and sugar alcohol; seasonings such as salt; a thickener; an emulsifier; a swelling agent; enzymes, and the like. The potato starch composition of the present invention may contain any 1 kind of the above-mentioned components selected from the group consisting of starch other than potato, cereal flour and other raw materials, alone or 2 or more kinds thereof.
The kind and content of the other ingredients in the potato starch composition of the invention may be suitably set depending on the use of the composition. In the potato starch composition of the present invention, the other ingredients may be contained in a powder form different from the potato starch of the present invention, or may be granulated together with the potato starch of the present invention. The content of the other components in the potato starch composition of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less, based on the total amount of the composition. When the potato starch composition is a batter material, it is preferable that 50 to 100% by mass of the other components be the above-mentioned cereal flour or starch derived from other than potatoes. Therefore, the content of potato starch in the potato starch composition of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more, based on the total amount of the composition.
The potato starch composition has an angle of repose of 30-45 degrees. When the angle of repose deviates from the above range, the adhesion between particles in the composition changes, and as a result, the workability when used for thickening decreases, or the fluffy feeling (ボリューム feeling) of the fried food when used for a batter material decreases. More specifically, the angle of repose of the potato starch composition of the present invention is 30 degrees or more, preferably 33 degrees or more, more preferably 35 degrees or more, and still more preferably 37 degrees or more, and on the other hand, 45 degrees or less, preferably 42 degrees or less, and more preferably 40 degrees or less. In addition, the range of the angle of repose of the potato starch composition of the present invention may be, for example, 30 to 45 degrees, 30 to 42 degrees, 30 to 40 degrees, 33 to 45 degrees, 33 to 42 degrees, 33 to 40 degrees, 35 to 45 degrees, 35 to 42 degrees, 35 to 40 degrees, 37 to 45 degrees, 37 to 42 degrees, or 37 to 40 degrees. The angle of repose of the potato starch composition of the invention is preferably 35 to 42 degrees, more preferably 37 to 40 degrees. The potato starch composition of the present invention preferably has a volume average diameter (MV) of 43 to 700. mu.m, more preferably 65 to 500. mu.m, and still more preferably 85 to 300. mu.m.
The potato starch of the invention or a potato starch composition comprising the same (collectively referred to as the potato starch or composition of the invention) may be used as a starch for cooking. For example, the potato starch or the composition of the present invention can be used as a starchy material for foods in, for example, the production of soups or sauces. The potato starch and the composition of the present invention can be used as a coating material for baked goods such as French pan-fried fish steaks (ムニエル), dried fried goods, fried goods such as fried (フライ), food materials for fried goods, or coating materials for food materials before heat cooking (コーティング materials). However, without being limited to these uses, the potato starch or the composition of the invention can be used for general uses of starch for cooking. The potato starch or the composition of the present invention is preferably used as a starch-thickening material for foods or a batter material for fried foods (preferably dry-fried foods).
When a food is to be blanched with the potato starch or the composition of the present invention, the potato starch or the composition of the present invention may be directly added to a target food to be blanched and mixed. The amount of the potato starch or the composition added to the target food to be thickened is preferably about 0.5 to 10 parts by mass per 100 parts by mass of the target food. When thickening, it is not necessary to disperse in water (dissolve in water) the potato starch or the composition of the present invention to be added to the subject food in advance. Examples of the target food to be thickened are not particularly limited, and include: liquid food such as soup and sauce. The subject food product is preferably heated prior to the addition of the potato starch or composition of the invention. If the potato starch or composition of the invention is added directly to the heated food product and mixed, the food product can be topped without producing lumps.
In the case of producing a dry-fried food using the potato starch or the composition of the present invention, the potato starch or the composition of the present invention is directly sprinkled and attached to the food material, or sprinkled and attached to the sprinkled food material, and then the food material to which the potato starch or the composition of the present invention is attached is oil-cooked (oil ちょう). The amount of the potato starch or the composition attached to the food material is preferably about 3 to 30 parts by mass per 100 parts by mass of the food material. The potato starch or the composition of the invention can be used as a material for a spread-type batter (dry-fried food powder). By using the potato starch or the composition of the present invention as a material for a top coat, a dry-fried food having a powder-sprayed portion with irregular irregularities formed on the surface and a good appearance can be produced. In the present specification, "powder spraying" of the dry-fried food means a state in which a spot such as a white powder is present on the surface of the fried dry-fried food. The "irregular unevenness" of the powder spraying portion means unevenness formed not by unevenness of the shape of the food material but by the swelling of the powder spraying portion itself due to thermal expansion. The dry fried food sprayed with the powder has a stereoscopic appearance due to the contrast between the whitish color of the sprayed part on the surface and the colors (dark gray, golden yellow, dark brown, black, etc.) of the other parts, and the dried fried food sprayed with the powder has a dull color and is not greasy in appearance due to the spraying, so that the dried food can stimulate appetite in appearance. In addition, the irregular unevenness of the powder spraying part makes the dry-fried food look bigger and have three-dimensional appearance, so the appearance of the dry-fried food is further improved.
The potato starch or the composition of the present invention can be used by being taken out from a container such as a packaging bag, as in the case of conventional starches. Further, when the potato starch or the composition of the present invention is used by being filled in a shake-out container and shaken out of the container, a necessary amount can be easily taken out from the container and applied to food, and therefore, the workability in cooking is further improved. The potato starch or the composition of the present invention is suitable for use by being shaken little by little from a shake-out container because it has little scattering of powder when taken out of the container and does not clog a shake-out hole of the shake-out container.
As a shake-out container to be filled with the potato starch or the composition of the present invention, a shake-out container having 1 or more shake-out holes can be exemplified. The shaking-out container may be of any size and shape as long as it can be lifted by one hand and the inside potato starch can be shaken out, and for example, a container of a size and shape like a general seasoning container or spice container is preferable. More specifically, the following self-standing container is preferred: a columnar shape, an elliptic columnar shape, a prismatic shape, or a combined shape thereof having a diameter or a length of one side of 20 to 100mm and a height of about 80 to 200mm, and having a size capable of filling about 50 to 500g of the potato starch or the composition of the present invention. The material of the container is not particularly limited as long as it can hold the powder and is not deformed during the shaking-out operation, and examples thereof include: plastic, metal, paper, etc.
The shape of the vibration exit hole of 1 or more of the vibration exit container is not particularly limited, and examples thereof include: circular, triangular, quadrilateral, polygonal, etc. The size of each of the 1 or more vibration holes is preferably 2 to 20mm, more preferably 3 to 12mm, and further preferably 4 to 8mm in terms of maximum width, and the number of the vibration holes is preferably 2 to 9, and more preferably 4 to 7. When the size of the vibration holes is too small or the number of holes is small, the vibration amount is likely to be too small or the holes are likely to be clogged with powder, whereas when the size of the vibration holes is too large or the number of holes is large, a large amount of powder is vibrated by one vibration operation, and the powder is excessively vibrated to be spread on an object or used in an amount more than necessary, which leads to a decrease in economy and scattering of the powder, which leads to easy contamination of the surroundings.
In a suitable example, the vibration-out container has 2 to 9, preferably 4 to 7 circular vibration-out holes with a diameter of 2 to 20mm, more preferably 2 to 9, further preferably 4 to 7 circular vibration-out holes with a diameter of 3 to 12mm, and more preferably 4 to 7 circular vibration-out holes with a diameter of 4 to 8 mm. In another suitable example, the vibration-out container used in the present invention has 2 to 9, preferably 4 to 7 vibration-out holes having a diagonal length of 2 to 20mm and being substantially quadrangular or substantially polygonal, more preferably 2 to 9, further preferably 4 to 7 vibration-out holes having a diagonal length of 3 to 12mm and being substantially quadrangular or substantially polygonal, and still more preferably 4 to 7 vibration-out holes having a diagonal length of 4 to 8mm and being substantially quadrangular or substantially polygonal.
The vibration-out container may further include a spoon-taking-out portion in addition to the 1 or more vibration-out holes. The spoon-removing portion can be used as a removal port when the powder inside is removed from the container by a measuring spoon, teaspoon, or the like, or when a large amount of powder is shaken out of the container. In the vibration isolation container, the spoon-extracting portion is preferably disposed at a position distant from the 1 or more vibration isolation holes. For example, a vibration hole may be provided at one end of the top surface of the vibration container, and a spoon-taking-out portion may be provided at a side 90 to 180 ° away from the vibration hole.
The vibration container preferably has at least 1 vibration hole and the spoon-taking out portion which can be opened and closed. Preferably, the vibrating hole and the spoon extracting portion are provided with a lid that can be opened and closed. The cover can prevent the powder filled in the vibration container from absorbing moisture and prevent foreign matters such as insects from entering the container. The type of the lid is not particularly limited, and a lid that can be easily opened and closed with one hand, such as a sliding lid (sliding lid) or a flap lid (flap lid), is preferable. Preferably, the cover of the vibration hole is 1 cover which can open and close a plurality of vibration holes at a time. The cover of the 1 or more vibration holes and the cover of the spoon take-out portion may be a common cover or may be independent covers, and in any case, the 1 or more vibration holes and the spoon take-out portion are preferably configured not to be opened simultaneously. For example, the cover of the 1 or more vibrating holes and the cover of the spoon taking out part are 2 flip covers which can be independently opened and closed. Alternatively, the cover of the 1 or more vibration holes and the cover of the spoon take-out portion may be 1 common slide cover that moves so that at least one of the vibration holes and the spoon take-out portion is closed.
Preferably, when the potato starch or the composition of the present invention is shaken out of the shake-out container, the potato starch or the composition of the present invention can be applied to a food product located immediately below the shake-out hole by shaking the container from the right above to the right below by rotating the container 180 degrees at a time without swinging the container downward, and can be shaken out by about 1.5 to 4g in an appropriate range and amount, for example, within a range of a circle having a diameter of about 10 cm. In the case where the potato starch or the composition of the present invention is shaken out of a container in a larger amount or in a wider range, the shaking-out operation may be repeated or may be performed more intensively.
Examples
Next, examples are given to further specifically explain the present invention, but the present invention is not limited only to the following examples. In the following examples, the angle of repose of the Powder was measured by a Powder Tester PT-X (manufactured by Hosokawa Micron), and the volume average diameter (MV) was calculated by a dry laser diffraction/scattering method using Microtrac MT3000II (manufactured by japan).
[ production example ]
(preparation of Potato starch: preparation examples 1 to 13)
The following granulated potato starches A to D were produced by charging 1kg of potato starch (commercially available product; angle of repose 56 degrees, volume average diameter (MV)) as a raw material into a vessel, spraying water while stirring with a hand-operated stirrer, and drying in a constant temperature bath.
These granulated potato starches a to D were mixed with a raw material potato starch to prepare potato starches having angles of repose shown in table 1 (production examples 1 to 13).
(preparation of Potato starch composition: preparation examples 14 to 18)
The potato starch of production example 4 was mixed with wheat flour (wheat flour: 57 degrees in angle of repose, volume average diameter (MV) 56.7 μm) to prepare potato starch compositions having the angles of repose shown in table 2 (production examples 14 to 18).
[ test examples ]
The potato starches and potato starch compositions of production examples 1 to 18 were evaluated by the following test examples 1 and 2.
(test example 1: evaluation of Properties in food thickening)
A pot having a diameter of 15cm was filled with 200mL of water, heated to boiling in a gas furnace, and then gently boiled with a small fire. The potato starch or potato starch composition of production examples 1 to 18, which was a large spoon of 1 spoon, was put into the pot so as to spread over the entire water surface, and immediately stirred with long chopsticks 2 times/sec for 20 times. As a reference example, the same operation was performed using potato starch as the raw material used in the production example. The viscous state obtained was evaluated according to the following criteria. Viscous manufacture and evaluation was performed by 10 trained panelists. The average scores of the evaluation results of 10 trained panelists are shown in tables 1 and 2.
(evaluation criteria for viscous State)
And 5, point: no lumps were produced and a thick gravy-like texture was imparted (あ D かけ). Very good.
And 4, point: little lumps are produced and give a gravy-like consistency. Is good.
And 3, point: although a part of the lumps remained undissolved, they were viscous in the form of cast juice. Slightly better.
And 2, point: more insoluble lumps remained, viscous and thin. Slightly bad.
Point 1: the starch thrown in almost all forms lumps or lumps, imparting almost no stickiness. Not good.
Test example 2 evaluation of the Performance of the batter as a Fried food
The chicken leg meat is cut into pieces of 20g each as food material. The potato starch or potato starch composition of production examples 1 to 18 was sprinkled and attached to the food material so that the attachment amount per 100g of meat became 15g, and then, the food material was cooked with salad oil heated to 170 ℃ for 3 minutes to produce a dry-fried food. As a reference example, a dry-fried food was produced in the same procedure using the potato starch used as the raw material in the production example. The appearance of the resultant dry-fried food was evaluated by 10 trained panelists according to the following evaluation criteria. The average scores of the evaluation results of 10 trained panelists are shown in tables 1 and 2.
(evaluation criteria for appearance of Dry Fried food)
And 5, point: a powder-sprayed part having irregularities is formed on more than 50 area% of the surface, and the appearance is excellent.
And 4, point: a powder spraying part with irregular concave-convex is formed at 30-50 area% of the surface, and the appearance is good.
And 3, point: a powder-sprayed portion having irregular irregularities is formed on 10 to less than 30 area% of the surface, resulting in a slightly improved appearance.
And 2, point: the powder-sprayed portion having irregularities was formed only in a portion of less than 10 area% of the surface, and the appearance was slightly poor.
Point 1: the powder-sprayed portion having irregular unevenness was not formed at all, and the appearance was not good.
[ Table 1]
[ Table 2]
Test example 3 vibration-out of Potato starch in a Container
100g of the potato starch of production example 7 was filled in a cylindrical container having an open top and a diameter of 50mm and a height of 120mm, and a circular plastic plate having a diameter of 50mm and a thickness of 0.2mm and having the diameter and the number of shaking holes described in Table 3 was fitted to the top surface of the container, thereby producing potato starch packaged in a shaking container. Using the potato starch contained in the shake-out container, a viscous state was produced by the same procedure as in test example 1, and the workability at this time was evaluated according to the following criteria. In the viscous preparation, instead of putting 1 spoon of potato starch into a pot, 5 times of shaking-out operation from a shaking-out container (operation of rotating the container 180 degrees to make the shaking-out hole face downward) was performed above 15cm of the pot to put in potato starch. As a reference example, the same evaluation was made using potato starch as the raw material used in the production example. Viscous manufacture and evaluation was performed by 10 trained panelists. The average scores of the evaluation results of 10 trained panelists are shown in table 3.
(evaluation criteria for workability in viscous production)
And 5, point: the shaken out powder was spread over a diameter of about 10cm in the pan to give a cake-free thick gravy. Very good.
And 4, point: the shaken out powder was spread in the pan to give a substantially gravy consistency without lumps. Is good.
And 3, point: the shaken-out powder spreads in a somewhat narrow range or slightly scatters outside the pot. Slightly thinner or stronger, or slightly agglomerated. Slightly better.
And 2, point: the shaken-out powder spreads in a narrow range or scatters outside the pot. Thick, thin or strong, or with lumps. Slightly bad.
Point 1: the shaken out powder is concentrated in a narrow range and formed into larger lumps or widely scattered outside the pot. Hardly imparting tackiness. Not good.
[ Table 3]
*1: the amount of shaking was small and viscous and weak.
*2: the vibrating amount is much viscous and strong.
*3: the evaluation was impossible because the vibration was hardly generated.
Claims (15)
1. The potato starch is characterized in that the angle of repose is 30-45 degrees.
2. The potato starch of claim 1 comprising a granulated starch.
3. Potato starch according to claim 1 or 2, wherein the volume mean diameter is 43 to 700 μm.
4. The potato starch of any one of claims 1-3 filled in a shake-out container.
5. Potato starch according to claim 4, wherein the vibration-out container has 2 to 9 vibration-out openings with a maximum width of 2 to 20 mm.
6. A potato starch composition comprising 50% by mass or more of the potato starch according to any one of claims 1 to 3 and having an angle of repose of 30 to 45 degrees.
7. The potato starch composition of claim 6 filled in a shake-out container.
8. The potato starch composition of claim 7 wherein the shake-out container has 2 to 9 shake-out holes having a maximum width of 2 to 20 mm.
9. A method for thickening food, comprising: directly adding the potato starch of any one of claims 1-3 or the potato starch composition of claim 6 to a subject food product for mixing.
10. A method of making a dry fried food product, the method comprising: a potato starch according to any one of claims 1 to 3 or a potato starch composition according to claim 6 sprinkled over and adhered to a foodstuff.
11. The method of claim 9 or 10, wherein the potato starch or potato starch composition is used by shaking it out of a shaking container.
12. The method of claim 11, wherein the shake-out container has 2 to 9 shake-out holes having a maximum width of 2 to 20 mm.
13. Use of the potato starch of any one of claims 1 to 3 or the potato starch composition of claim 6 as a starching material for food or as a batter material for dry-fried food.
14. Use according to claim 13, wherein the potato starch or potato starch composition is used by shaking it out of a shaking container.
15. The use according to claim 14, wherein the vibration-out container has 2 to 9 vibration-out holes having a maximum width of 2 to 20 mm.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018019472 | 2018-02-06 | ||
| JP2018-019472 | 2018-09-06 | ||
| PCT/JP2019/004135 WO2019156098A1 (en) | 2018-02-06 | 2019-02-06 | Potato starch and potato starch composition |
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| CN111683545A true CN111683545A (en) | 2020-09-18 |
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| CN201980012070.XA Pending CN111683545A (en) | 2018-02-06 | 2019-02-06 | Potato starch and potato starch compositions |
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| JP (1) | JPWO2019156098A1 (en) |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0597901A (en) * | 1991-10-02 | 1993-04-20 | Marusan Yoshidasaneo Shoten:Kk | Production of granular potato starch and producing machine |
| JP2006345747A (en) * | 2005-06-15 | 2006-12-28 | Nisshin Foods Kk | Sprinkle-type powder for deep fry without batter |
| US20070175920A1 (en) * | 2006-01-27 | 2007-08-02 | The Procter & Gamble Company | Pouch for storing granules |
| CN102134281A (en) * | 2011-01-30 | 2011-07-27 | 广西大学 | Method for producing high-flowability pregelatinized starch |
| US20160345782A1 (en) * | 2014-02-10 | 2016-12-01 | Nisshin Foods Inc. | Packaged wheat flour |
-
2019
- 2019-02-06 CN CN201980012070.XA patent/CN111683545A/en active Pending
- 2019-02-06 JP JP2019570765A patent/JPWO2019156098A1/en active Pending
- 2019-02-06 WO PCT/JP2019/004135 patent/WO2019156098A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0597901A (en) * | 1991-10-02 | 1993-04-20 | Marusan Yoshidasaneo Shoten:Kk | Production of granular potato starch and producing machine |
| JP2006345747A (en) * | 2005-06-15 | 2006-12-28 | Nisshin Foods Kk | Sprinkle-type powder for deep fry without batter |
| US20070175920A1 (en) * | 2006-01-27 | 2007-08-02 | The Procter & Gamble Company | Pouch for storing granules |
| CN102134281A (en) * | 2011-01-30 | 2011-07-27 | 广西大学 | Method for producing high-flowability pregelatinized starch |
| US20160345782A1 (en) * | 2014-02-10 | 2016-12-01 | Nisshin Foods Inc. | Packaged wheat flour |
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| JPWO2019156098A1 (en) | 2021-01-14 |
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