JP2000106832A - Oil- and fat-modified starch and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce the subject starch having a slight rancid odor without deteriorating the flavor when used as a batter and providing a fried food good in binding properties of an ingredient to a coating by adding prescribed amounts of oils and fats, etc., and a lipoxygenase enzyme to a starch and thermally reacting the resultant mixture under specific conditions. SOLUTION: This oil- and fat-modified starch is produced by adding 0.05-2 wt.% of one or more of oils and fats such as linseed oil, analogs of the oils and fats, fatty acids and derivatives thereof and 500-7,500 U/g of a lipoxygenase enzyme to a starch and thermally reacting the resultant mixture at 30-90 deg.C for 10 min to 7 days. Furthermore, the oils and fats having <=125 iodine value are preferably used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel fat- and oil-processed starch obtained by processing an oil and fat by an enzymatic reaction (lipoxygenase).

[0002]

2. Description of the Related Art Conventionally, fats and oils-modified starches are prepared by adsorbing fats and oils (triglycerides) and the like to starch granules, and then subjecting them to ordinary drying and further overdrying (Japanese Patent Publication No. 45-3289).
8) A method of adsorbing a fat and a trace amount of a divalent or trivalent metal on starch (JP-A-54-11248), and a method of adding an oil having an iodine value of 130 or more (JP-A-54-112).
47) are known. Further, a method of using a predetermined fat-and-oil-processed starch as a clothing for fried food (JP-A-61-2859)
56) and a method for use as a raw material for noodles (JP-A-54-2314)
5) and the like are known. <BR> In addition, a technique (JP-A-10-56948) for causing lipoxygenase to act on wheat flour as a starchy material is known, but this technique improves the texture of the dough and improves the texture (doughness of the dough). It is different from what the present invention intends.

[0003] As a related technique using starch, fats and oils and lipoxygenase, a method for producing a flavor-imparting base material, comprising: liquefying a mixture of starch, water and fats and oils with a carbohydrate degrading enzyme, and then allowing lipoxygenase to act thereon ( However, in this technique, it is essential to degrade and liquefy starch with a carbohydrate-decomposing enzyme. In this liquefied sugar, fats and oils are formed into flavor-imparting compounds by lipoxygenase. is there. Therefore, the present invention is essentially different from the invention in which lipoxygenase acts without decomposing starch to bind fats and oils to starch molecules.

[0004]

In the production of fat-processed starches according to the prior art, since fats and oils are added to the starch and heat-ripened, secondary products are formed from fats and oils by air oxidation of the fats and oils. As a result, aldehydes, which are volatile components, are generated. That is, in the heat aging method, secondary oxidation of fats and oils occurs, and the oxidation smell becomes strong, so that there is a problem that the flavor is impaired in food applications. Furthermore, not only does the heat treatment take a long time to increase the production cost, but also when the processed starch is used as a raw starch, there is a problem that the processing degree changes due to long-time heating. Further, even with a production method in which heat aging is not performed using a fat or oil having a high iodine value (iodine value of 130 or more) such as safflower oil, secondary oxidation of the fat and oil has progressed during storage, and an oxidized odor has been generated.

[0005]

The inventors of the present invention have studied a processing method to solve the above-mentioned drawbacks of the conventional method.
The inventors have found that by treating with lipoxygenase, secondary oxidation of fats and oils can be suppressed to reduce oxidative odor, and that a fat-and-oil modified starch can be produced in a short time, and the present invention has been completed. That is, the present invention relates to an oil- and fat-processed starch obtained by adding one or more of a mixture of fats and oils, analogs of fats and oils, and fatty acids and derivatives thereof to lipoxygenase, and a method for producing the same. Here, the oil-and-fat-processed starch is a state in which the oil and fat uniformly mixed with the starch partially oxidizes, thereby increasing the bonding force with the starch particles, and as a result, the state in which the oil and fat is firmly attached to the starch molecules. Conceivable. Therefore, by partially enzymatically oxidizing the fats and oils mixed with the starch, the binding force to the starch molecules can be increased, and the fats and oils can be processed in a short time. Therefore, the oxidation odor accompanying the secondary oxidation of the fats and oils can be reduced, and the food can be processed stably in quality.

In the present invention, edible oils and fats are first added to the starch to be treated in an amount of 0.05 to 2.0% by weight, preferably 0.1 to 1.0% by weight, and mixed so as to be uniform. Next, lipoxygenase is added to the starch at a rate of 500 to 7500 U / g, preferably 1000 to 6000 U / g. Lipoxygenase may be either a method of adding the enzyme preparation as it is or a method of adding it as an aqueous enzyme solution. Then, it heats at 30-90 degreeC for 10 minutes to 7 days by a through-air drier, a fluidized-bed drier, a tray type drier, a rotary drier, etc.
At this time, as the amount of the edible oil / fat used exceeds 2.0% by weight, the fluidity of the powder becomes extremely poor and uniform treatment becomes difficult. Resulting in. The amount of edible fat is 0.05% by weight
If the amount is less than the above, the original effect of the processed fat and oil cannot be obtained. In addition, the amount of the enzyme used is 500 U / g to 750
0 U / g is appropriate. However, when it is 7500 U / g or more, there is a problem that oxidation of fats and oils proceeds too rapidly to generate an oxidized odor. The activity (unit: U) of lipoxygenase referred to in this specification is 3 m of a 0.2 M phosphate buffer (pH 7.0) containing 2.5 mM linoleic acid as a substrate.
When the absorbance at 234 nm measured by the spectrophotometer at 1 changes by 0.001 / min, it is defined as one unit (U).

Further, in order for the enzyme to act effectively, it is preferable to adjust the water content of the mixture of starch, oil and fat, and the enzyme to 10% or more. Falls. Therefore, when an enzyme is added, an enzyme solution having a predetermined enzyme activity is added as an aqueous enzyme solution dissolved in water, or a mixture of starch-oil-enzyme material is added by adding and mixing the enzyme material, and then adding water. Is preferably 10% or more. On the other hand, if the water content of the mixture exceeds 40%, it should be avoided because heating and drying may cause partial gelatinization of starch granules and damage to the particles, and may result in strong lumps which are difficult to grind after drying. is there.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The oils and fats used in the present invention are linseed oil, tung oil,
Safflower oil, oyster oil, walnut oil, poppy oil, sunflower oil, cottonseed oil, rapeseed oil, mustard oil, kapok oil, rice bran oil,
Vegetable oils such as sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, and animal oils such as tallow oil, fish oil, whale oil, pork oil and sheep oil. It is also possible to use transesterified or hardened oils or fractionated oils for these raw materials, preferably rapeseed oil having an iodine value of 125 or less, high oleic sunflower oil, high oleic safflower oil, cottonseed oil, and mustard oil. Vegetable oils such as oil, kapok oil, rice bran oil, sesame oil, high oleic corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, and animal oils such as tallow, pork oil, sheep oil Further, those obtained by transesterification of these raw materials, hardened oil, and fractionated oil have low oxidative odor and are suitable for processing. The fat-related substance is a phospholipid such as soybean lecithin, monoglyceride, diglyceride and the like. The fatty acid may be a fatty acid that is a component of fats and oils. Fatty acid derivatives refer to esters, amides, and salts of fatty acids, which are ordinary synthetic products. The lipoxygenase used in the present invention is commercially available, and those readily available to those skilled in the art, for example, "DOSOY" (trade name, manufactured by Nippon Biocon) can be used. Further, as the raw material starch used for oil and fat processing in the present invention, corn starch, potato starch,
Wheat starch, tapioca starch, mung bean starch, sago starch, rice starch, pea starch and modified starches thereof, such as acetylation treatment, etherification treatment, crosslinking treatment, acid treatment, oxidation treatment, wet heat treatment, and combinations thereof There are processed starches for foods such as chemicals, and these can be used alone or in combination.

The processed fats and oils obtained by the production method of the enzyme treatment of the present invention are fried foods such as animal meat, seafood, vegetables, croquettes and the like which are referred to as seeds when water is used as a batter to cook fried foods. It is possible to produce a deep-fried product which has an extremely good binding between the product and the batter, has no unpleasant taste due to heated fats and oils, and has an excellent texture. That is, starch which has been fat-processed by enzymatically binding fats and oils to starch molecules changes the wettability and the like of the starch surface and becomes a smooth slurry when battered by adding water. Then, the batter solution and the water in the seeds hardly come into contact with the starch surface at the time of frying, and the water retention capacity is weakened, and the water efficiently comes out as steam during frying.
As a result, the seed and the garment are well bonded because no excess moisture remains on the garment, the seed or the contact surface thereof. As a result, the crispy crispy feeling is given to the clothes, the soft texture is obtained, and the effect that the effect is maintained for a long time is exhibited.

Further, by using the product of the present invention as a raw material for noodles such as udon, plain noodles, Chinese noodles, macaroni, spaghetti, buckwheat, harasame, instant noodles, etc., the texture of the noodles such as stiffness, texture, smoothness, etc. It has been found that it has an effect that can be improved. This is a fat-and-fat-processed starch in which fats and oils are firmly bound to starch molecules, and the fats and fats interact with proteins to mix the starch with wheat flour to produce noodles.
It is presumed that when steamed or boiled, the starch swelling particles are incorporated into the gluten of the noodles, and not only the shedding of the starch particles is reduced, but also the starch reinforces the gluten network structure to form a tough tissue structure. Furthermore, secondary oxidation of oils and fats is suppressed and processing can be performed in a short time, so that oxidation odor can be reduced,
Even when used for products such as raw noodles and chilled noodles that are affected by the smell of the raw material itself, there is an advantage that the effect of the processed fat and oil can be exerted without impairing the flavor.

[0011]

Examples 1 to 5 The present invention will be described below with reference to examples, but the present invention is not limited to these examples. Table 1
After mixing predetermined starch and edible oil / fat with a high-speed stirring mixer for 3 minutes under the conditions shown in (1), lipokigenase (manufactured by Feinbiochemica GmbH & Co) having predetermined enzyme activity was added as an aqueous solution, and the mixture was further mixed for 1 minute. The resultant was heated and dried by a dryer and cooled to room temperature.

[0012]

Comparative Examples 1 to 4 Under the conditions shown in Table 1, predetermined starches, edible oils and fats, and enzymes were mixed for 5 minutes by a high-speed stirring mixer, heated and aged in a tray type drier, or heated to room temperature. , Until cooled.

[0013]

[Table 1]

[0014]

[Use Example 1] Inventive products 1 to 6 and comparative products 1 to 3 obtained in Examples were put on frozen pork, breaded and fried in salad oil heated at 170 ° C for 3 minutes. The properties, smell and pork cutlet of the batter were examined for the binding properties, flavor and texture of the seed and the batter. Table 2 shows the results.

[0015]

[Table 2]

[0016]

[Use Example 2] Preparation of boiled noodles Using invention products 7 to 12 and comparative products 4 to 5 obtained in the above examples, boiled udon noodles having the composition shown in Table 3 below were prepared according to the following preparation method. Made (Udon No1 ~
9). Boiled udon noodles were prepared (udon No. 10) with the same composition using starch that had not been processed with oils and fats (acetylated tapioca starch) and evaluated. The texture and taste of the obtained boiled udon were evaluated, and the results are shown in the following table. The test method was performed as described below. Preparation method Mix the sample with flour (medium flour) with a mixer, add the solution of salt in water and knead it for 20 minutes.
Combined rolling and cutting (cutting blade # 10 square, noodle string thickness 2.)
5 mm) was boiled in boiling water for 7 minutes, washed with running water for 30 seconds, and packed. Table 4 shows the results.

[0017]

[Table 3]

[0018]

From the above results, the boiled udon noodles prepared by the method of the present invention can improve the texture of the noodles, such as stiffness, tongue texture, smoothness, etc., without impairing the taste, as compared with conventional products. It turns out that there is an effect.

[0019]

According to the present invention, oil-and-fat-processed starch having less oxidative odor can be produced in a short time by using lipoxygenase for oil-and-fat processing. When these fats and oils-processed starches are used in a fried batter, an excellent fried food is obtained which does not impair the flavor, has good binding properties between the seeds of the fried food and the batter, and gives a crispy and soft texture. Also, when these fats and oils-modified starches are used in noodles, the noodles are given a firmness without impairing the flavor and a good texture can be obtained.

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[Procedure amendment]

[Submission date] December 4, 1998 (1998.12.
4)

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction contents]

[0013]

[Table 1]

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

[0015]

[Table 2]

[Procedure amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction contents]

[0017]

[Table 3]

[Procedure amendment 6]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction contents]

[0018]

[Table 4] From the above results, the boiled udon noodles prepared by the method of the present invention have the effect of improving the texture of the noodles such as stiffness, tongue texture, smoothness, etc., without impairing the taste, as compared with conventional products. I understand.

Claims (5)

[Claims] An oil- and fat-processed starch obtained by adding one or more kinds of fats and oils, analogs of fats and oils, and fatty acids and derivatives thereof to a starch and allowing lipoxygenase to act thereon. 2. The addition amount of one or more of fats and oils, analogs of fats and oils, fatty acids and derivatives thereof is 0.05 to 2.0% by weight based on the starch to be treated and 500 to lipoxygenase. The fat / oil modified starch according to claim 1, wherein the amount is 7,500 U / g. 3. The oil- and fat-processed starch according to claim 1, wherein an oil having an iodination of 125 or less is used. 4. A starch is added with 0.05 to 2% by weight of an oil or fat, an analog of the oil or fat, one or more of a mixture of fatty acids and derivatives thereof, and 500 to 7500 U / g of a lipoxygenase enzyme. Wherein the mixture is heated and reacted for 10 minutes to 7 days. 5. The process for producing an oil-and-fat processed starch according to claim 4, wherein an oil or fat having an iodination of 125 or less is used.