JP2002145901A - Modified starch and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a modified starch having no fear of safety even if used in food and excellent in antimicrobial activity, and to provide a method for producing the modified starch. SOLUTION: This modified starch is characterized by comprising a reaction product of starch, ε-poly-L-lysine and a sugar fatty acid ester and containing 0.3-15 mol ε-poly-L-lysine and 0.3-35 mol sugar fatty acid ester per 1 mol starch expressed in terms of raw material. The other objective method is characterized by comprising the first step in which an aqueous suspension of the starch, the ε-poly-L-lysine and the sugar fatty acid ester is prepared and the suspension is dried and the second step in which the dried product obtained in the first step is reacted under heating to obtain the reaction product of the starch, the ε-poly-L-lysine and the sugar fatty acid ester.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a modified starch and a method for producing the same. Various modified starches in which the hydroxyl group of starch is substituted with another functional group to improve its gelatinization property, aging property or dissolution property are known. It is also known to modify the above-mentioned properties by binding other compounds to starch or such modified starch, or to provide modified starch having new properties such as antibacterial properties. The present invention relates to such a modified starch and a method for producing the same, and more particularly, to a modified starch excellent in antibacterial properties and having no concern about safety even when used in foods, and a method for producing the same.

[0002]

2. Description of the Related Art Hitherto, a modified starch in which a long-chain alkyl quaternary ammonium salt is bonded to a starch has been proposed (Japanese Patent Application Laid-Open No. 5-295002). However, although this modified starch has an appropriate antibacterial property, it has a long-chain alkyl quaternary ammonium salt structure in the molecule, and thus there is a concern about the safety when using it in foods. There is. Conventionally, a modified starch obtained by binding ε-poly-L-lysine to a modified starch has also been proposed (Japanese Patent Application Laid-Open No. Hei 8-92301). However, in this modified starch, ε-poly-L-lysine used is a food additive, and therefore, there is no concern about the safety of using the ε-poly-L-lysine in foods, but the antibacterial property is insufficient. is there.

[0003]

The problem to be solved by the present invention is to provide a modified starch excellent in antibacterial properties which has no concern about safety even when used in foods and a method for producing the same. .

[0004]

The present invention for solving the above-mentioned problems relates to a modified starch comprising a reaction product of starch, ε-poly-L-lysine and a sugar fatty acid ester.

[0005] The invention also relates to a modified starch, characterized in that it comprises a water-soluble fraction separated from the reactants of starch, ε-poly-L-lysine and sugar fatty acid esters.

Further, the present invention relates to a method for producing a modified starch, which comprises the following first step and second step. First step: a step of preparing an aqueous suspension of starch, ε-poly-L-lysine and a sugar fatty acid ester, and drying the aqueous suspension. Second step: a step of reacting the dried product dried in the first step under heating to obtain a reaction product of starch, ε-poly-L-lysine and a sugar fatty acid ester as a modified starch.

Further, the present invention relates to a method for producing a modified starch, which comprises the following first to third steps. First step: a step of preparing an aqueous suspension of starch, ε-poly-L-lysine and a sugar fatty acid ester, and drying the aqueous suspension. Second step: a step of reacting the dried product dried in the first step under heating. Third step: The reaction product reacted in the second step is purified,
A step of separating a water-soluble fraction as a modified starch from the purified reaction product.

[0008] The starch used as a raw material of the modified starch according to the present invention includes wheat starch, potato starch, corn starch,
In addition to granular starch isolated from plants, such as sweet potato starch, tapioca starch, sago starch, rice starch, etc., these are esterified,
Modified starch that has been subjected to oxidation, acid treatment, and the like can be given. Among them, a water-soluble modified starch having a reducing terminal such as an acid-treated starch, a carboxymethyl starch, and a dextrin is preferable, and a sulfuric acid-treated starch is particularly preferable.

[0009] The ε-poly-L-lysine used as another raw material of the modified starch of the present invention is characterized in that the amino group at the ε-position of L-lysine, which is one of the essential amino acids, is the same as that of L-lysine adjacent thereto. It is a polypeptide that is linearly linked to a carboxyl group by a peptide bond, and is itself widely used as a food preservative.

The sugar fatty acid ester used as a further raw material of the modified starch according to the present invention includes monosaccharides such as glucose and fructose, disaccharides such as sucrose and maltose, stearic acid, oleic acid and linoleic acid. Esters of fatty acids of Among them, a sugar fatty acid ester having a reducing terminal is preferable, and as such, a mixture of a glucose fatty acid ester and a fructose fatty acid ester obtained by hydrolyzing a sucrose fatty acid ester widely used as a food emulsifier is more preferable. A mixture of glucose stearate and fructose stearate obtained by hydrolyzing is particularly preferred.

The modified starch according to the present invention comprises a three-component reactant of starch, ε-poly-L-lysine and sugar fatty acid ester as described above, or is separated from such a reactant. It consists of a water-soluble category. The content ratio of the above three components is not particularly limited, but in the case of a three component reactant, ε-
Those having 0.3 to 15 mol of poly-L-lysine and 0.3 to 35 mol of sugar fatty acid ester are preferable,
In the case of a water-soluble category separated from such a reactant,
In terms of raw materials, it is preferable to use 0.3 to 1 mol of ε-poly-L-lysine and 0.3 to 1 mol of sugar fatty acid ester per mol of starch.

Although the reaction method of the above three components is not particularly limited, there is no concern about the safety of the obtained reactant or the water-soluble fraction separated from the reactant as a modified starch in foods. Therefore, it is preferable to use a Maillard reaction that occurs during processing and storage of food.

The three-component reactant or the water-soluble fraction separated from the reactant can have various structures. In each case, the amino group of ε-poly-L-lysine has a starch or sugar fatty acid ester. Ε-poly-L
-A structure having a skeleton of (starch)-(ε-poly-L-lysine)-(sugar fatty acid ester) in which starch and sugar fatty acid ester are bonded via lysine. As will be described later in detail, the modified starch composed of the three-component reactant has excellent antibacterial properties, and the modified starch composed of the water-soluble fraction separated from the reactant further has excellent emulsifying ability. No safety concerns when used in food.

Next, a method for producing the modified starch according to the present invention will be described. As described above, starch, ε-poly-L-
The method for reacting lysine and the sugar fatty acid ester is not particularly limited, but the reaction product of these three components is advantageously obtained through the following first step and second step. First step: a step of preparing an aqueous suspension of starch, ε-poly-L-lysine and a sugar fatty acid ester, and drying the aqueous suspension. Second step: a step of reacting the dried product dried in the first step under heating to obtain a reaction product of starch, ε-poly-L-lysine and a sugar fatty acid ester as a modified starch.

In the first step, an aqueous suspension of three components, starch, ε-poly-L-lysine and sugar fatty acid ester is prepared, and this aqueous suspension is dried. The three components used as raw materials are as described above. Although the charging ratio of the three components is not particularly limited, ε-poly-
It is preferable that the ratio of L-lysine is 1 to 7 mol and that of the sugar fatty acid ester is 1 to 7 mol. In this case, although depending on the conditions in the second step, per mol of starch in terms of raw material,
A reaction product having 0.3 to 15 mol of ε-poly-L-lysine and 0.3 to 35 mol of sugar fatty acid ester is obtained.

In the second step, the dried product dried in the first step is reacted under heating. As described above, this reaction is preferably a Maillard reaction. The conditions for the Maillard reaction of the three components are not particularly limited, but it is preferable that the temperature be 40 to 100 ° C. and the relative humidity be 70 to 85%.

In order to further obtain a water-soluble fraction, the following third step is performed. Third step: a step of purifying the reactant reacted in the second step, and separating a water-soluble fraction as a modified starch from the purified reactant.

In the third step, first, the reaction product reacted in the second step is purified. Since the reactant reacted in the second step contains unreacted components and by-products in addition to the three-component reactant of starch, ε-poly-L-lysine and sugar fatty acid ester, To remove this, the reaction is purified by repeatedly washing it with, for example, ethyl alcohol or saline. Next, water is added to the purified reaction product to separate it into a water-soluble fraction and a water-insoluble fraction, and then the water-soluble fraction is dried to obtain a water-soluble fraction. As described above, in the first step, an aqueous suspension containing 1 to 7 mol of ε-poly-L-lysine and 1 to 7 mol of a sugar fatty acid ester per 1 mol of starch is prepared. Although it depends on the conditions in the second step, the amount of ε-poly-L-lysine is 0.1 mol / mol of starch in terms of raw material.
A water-soluble fraction having a ratio of 3-1 mol and sugar fatty acid ester of 0.3-1 mol is obtained.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the modified starch according to the present invention include the following 1) to 4). 1) Sulfuric acid-treated starch having reduced ends obtained by hydrolyzing potato starch with sulfuric acid, glucose stearic acid having reduced ends obtained by hydrolyzing ε-poly-L-lysine and sucrose stearic acid ester with sulfuric acid A modified starch comprising a mixture of an ester and fructose stearate, the above three components of the Maillard reactant.

2) A water-soluble fraction separated from the three-component Maillard reaction product of the above 1), wherein the amount of the ε-poly-L-lysine is 0.4 mol per mol of the sulfuric acid-treated starch in terms of raw material. A modified starch consisting of a water-soluble fraction having said mixture in a proportion of 0.5 mol.

3) A water-soluble fraction separated from the three-component Maillard reaction product of the above 1), wherein 0.5 mol of the ε-poly-L-lysine is converted to 1 mol of the sulfuric acid-treated starch in terms of raw material. A modified starch consisting of a water-soluble fraction having said mixture in a proportion of 0.5 mol.

4) A water-soluble fraction separated from the three-component Maillard reaction product of the above 1), wherein 0.9 mol of the ε-poly-L-lysine is converted to 1 mol of the sulfuric acid-treated starch in terms of raw material. A modified starch consisting of a water-soluble fraction having said mixture in a proportion of 0.5 mol.

Embodiments of the method for producing a modified starch according to the present invention include the following 5) to 8). 5) A method for producing a modified starch through the following first step and second step. First step: an aqueous suspension of the three components of the above 1), wherein the aqueous solution contains 1 mol of the ε-poly-L-lysine and 1 mol of the mixture per 1 mol of the sulfuric acid-treated starch. Preparing a suspension and drying the aqueous suspension. Second step: The dried product dried in the first step is heated at a temperature of 50 ° C.
A step of carrying out a Maillard reaction under the condition of a relative humidity of 79% for 80 hours to obtain a Maillard reaction product of the three components as a modified starch.

6) A method for producing a modified starch through the following third step in addition to the first and second steps of 5). Third step: The Maillard reaction product obtained in the second step of the above 5) is repeatedly washed and washed with ethyl alcohol and saline, water is added to the purified Maillard reaction product, and a water-soluble fraction and a non-water-soluble fraction are added. And drying the water-soluble fraction after separation into a water-soluble fraction to obtain a water-soluble fraction as a modified starch.

7) In the first step, an aqueous suspension containing 1 mol of the ε-poly-L-lysine and 5 mol of the mixture per 1 mol of the sulfuric acid-treated starch is prepared. A method for producing a modified starch, which is performed in the same manner as in 6).

8) In the first step, an aqueous suspension containing 5 mol of the ε-poly-L-lysine and 5 mol of the mixture per 1 mol of the sulfuric acid-treated starch is prepared. A method for producing a modified starch, which is performed in the same manner as in 6).

[0027]

EXAMPLES Test Category 1 (Preparation of Raw Materials) 1) Preparation of Sulfuric Acid-treated Starch To 800 ml of a 17% aqueous sulfuric acid solution, 20 g of potato starch was added and hydrolyzed at room temperature. The sugar concentration of the supernatant was measured by the phenol-sulfuric acid method, and the hydrolysis was stopped when the hydrolysis rate was 1.4%. The system after the hydrolysis was stopped was filtered by suction with a glass filter, and the solid content on the glass filter was washed with distilled water until the washing liquid became neutral. The washed solid was further immersed in distilled water and washed again at 5 ° C. for 3 days while changing distilled water every two to three times a day. The rewashed system was filtered with filter paper, and the solids filtered off were air-dried to prepare a sulfuric acid-treated starch.

Preparation of a mixture of glucose stearic acid ester and fructose stearic acid ester To 30 g of sucrose stearic acid ester was added 120 ml of an 80% aqueous solution of ethyl alcohol, and further concentrated hydrochloric acid was added.
A 0.55N hydrochloric acid solution was used, and the mixture was hydrolyzed in a sealed state using a water bath at 62 ° C. for 30 minutes. The hydrolyzed system was cooled with water to room temperature, neutralized by adding a 0.6N aqueous sodium hydroxide solution, and suction-filtered with filter paper to collect a solid content. The collected solids are washed with a 50% aqueous ethyl alcohol solution until no white precipitation occurs even when a silver sulfate solution is dropped into the washing solution to remove sodium chloride contained therein, and then dried with a dryer. A mixture of glucose stearate and fructose stearate was prepared.

Test Category 2 (Production of Modified Starch) The sulfuric acid-treated starch prepared in Test Category 1, ε-poly-L-lysine, and Test Category 1 through the following first and second steps.
After obtaining a mixture of the glucose stearic acid ester and fructose stearic acid ester prepared in the above, and the above-mentioned three components of the Maillard reaction product, it is further converted into a water-soluble section separated from the Maillard reaction product through the following third step. A modified starch consisting of crystalline starch and a water-insoluble fraction was obtained.

First step: Distilled water is added to the sulfuric acid-treated starch,
After adjusting to pH 7, the solution was degassed and heated at 80 ° C. for 40 minutes to form a solution. This solution was degassed again, and after cooling, an aqueous solution of ε-poly-L-lysine adjusted to pH 7 was added, and a mixture of glucose stearate and fructose stearate was added.
Stirred for minutes to make an aqueous suspension. The aqueous suspension can be used as described in 3 above.
Three types were prepared such that the molar ratio of the components was as shown in Table 1. Each of the three aqueous suspensions was freeze-dried.

Second step: Each of the three types of freeze-dried products obtained in the first step is subjected to a temperature of 50 ° C. and a relative humidity of 79% for 80 hours.
Time, Maillard reaction, freeze-dry this,
The three components of the Maillard reaction product were obtained.

Third step: In order to remove unreacted substances and by-products contained in the Maillard reaction product obtained in the second step, 99.5% ethyl alcohol at 40 ° C. is added and stirred, followed by a membrane filter. The operation of filtering was repeated three times. An operation of adding a 10% aqueous sodium chloride solution to the solid content washed with ethyl alcohol, stirring the mixture, and then centrifuging the mixture was repeated three times. Further, the operation of adding an aqueous 80% ethyl alcohol solution to the solid content washed with an aqueous sodium chloride solution, stirring the mixture, and then centrifuging the mixture was repeated until no white precipitation was observed even when silver nitrate was added to the separated solution. The solid content washed with an aqueous ethyl alcohol solution was dried to obtain a purified Maillard reaction product. Distilled water was added to the Maillard reaction product thus purified, heated at 70 ° C. for 30 minutes, cooled to room temperature, and then separated by filtration through a membrane filter into a water-soluble fraction and a water-insoluble fraction. Was freeze-dried to obtain a water-soluble section and a water-insoluble section. Table 1 summarizes the content ratio of the water-soluble category and the water-insoluble category in the purified Maillard reaction product.

Test Category 3 (Analysis of the Modified Starch Produced) For the water-soluble and water-insoluble categories produced in Test Category 2, the sugar content by the phenol-sulfuric acid method and the wet incineration-ε-poly by the direct ammonia method Measuring the L-lysine content and stearic acid content by gas chromatography,
Based on these measured values, in the water-soluble section and the water-insoluble section, the mixture of the raw material-converted sulfate-treated starch, ε-poly-L-lysine, glucose stearate and fructose stearate was used. The composition ratio (molar ratio) of the components was determined. The results are summarized in Table 1.

[0034]

[Table 1]

In Table 1, ATS: Sulfuric acid-treated starch PL: ε-poly-L-lysine GE / FE: Mixture of glucose stearate and fructose stearate S: Water-soluble class IS: Water-insoluble class

Test Category 4 (Evaluation of antibacterial activity) As described below, ε-poly-L against three kinds of test strains was used.
-After determining the minimum inhibitory concentration (MIC) of lysine, the antibacterial properties of the six samples described in Table 1 of Test Category 3 were evaluated.

Test strain Gram-positive E. coli: Escherichia coli
(IFO 3972) Gram-negative staphylococci: Staphylococcus
aureus (IFO 12732) Yeast: Candida utilis (IFO 039)
6)

The minimum inhibitory concentration of ε-poly-L-lysine (M
IC) ε-poly- against the above three test strains by a conventional method
The minimum inhibitory concentration (MIC) of L-lysine was determined. The results were as follows. Gram-positive E. coli: 70 μg / ml Gram-negative staphylococcus: 10 μg / ml Yeast: 10 μg / ml

Evaluation of antibacterial activity of each sample Each test strain was precultured in a liquid medium. Six kinds of samples described in Table 1 of Test Category 3 were aseptically added to the pre-cultured liquid medium, and finally the concentration of ε-poly-L-lysine in each sample was determined using the liquid medium. Was adjusted to 3 times or 5 times the minimum inhibitory concentration (MIC) described above, and the number of bacteria was adjusted to 10 ⁵ cells / ml, followed by shaking culture at 30 ° C. After shaking culture, the number of bacteria in each culture was measured by the dilution plate method. Table 2 shows the results for Gram-positive E. coli, Table 3 shows the results for Gram-negative staphylococci, and Table 4 shows the results for yeast.

[0040]

[Table 2]

[0041]

[Table 3]

[0042]

[Table 4]

From the results of Tables 2 to 4, Table 1 of Test Category 3
Each of the samples A to F described in (1) has antibacterial activity regardless of whether it is in the water-soluble or water-insoluble category, and among the samples A, C and E in the water-soluble category. Has excellent antibacterial properties, especially ATS: PL: GE / FE = 1:
It was confirmed that the antibacterial property of the sample A in the water-soluble category obtained from the water-soluble suspension containing 1: 1 (molar ratio) was excellent.

Test Category 5 (Evaluation of Emulsifying Ability) As described below, oil-in-water (O / W) emulsions were prepared for the six kinds of samples described in Table 1 of Test Category 3, and their absorbances were measured. It was measured to evaluate the emulsifying ability.

Preparation of Oil-in-Water Emulsion (O / W) Emulsion A 0.05 M acetate buffer (p) was prepared so that the concentration of the sugar fatty acid ester contained therein was 0.5 mg / ml.
H7.0). 2 ml of this solution and corn oil 0.5
The resultant was taken in a test tube and homogenized at room temperature at 24000 rpm for 1 minute to prepare an oil-in-water (O / W) emulsion.

Measurement of Absorbance The prepared oil-in-water (O / W) emulsions were prepared immediately after preparation (0 minutes), after standing for 10 minutes, and after standing for 30 minutes.
After standing for 60 minutes and after standing for 120 minutes, 50 μl of the solution was taken from the bottom of the test tube, diluted 100-fold with a 0.1% aqueous solution of sodium dodecyl sulfate, stirred gently, and then stirred at 500 nm.
Was measured for absorbance. Separately, the absorbance at 500 nm was measured in the same manner as described above when an acetate buffer was used instead of the sample and when ε-poly-L-lysine was used. FIG. 1 shows the results when sample A was used, FIG. 2 shows the results when sample C was used, FIG. 3 shows the results when sample E was used, and FIG. 4 shows the results when sample B was used. FIG. 5 shows the results when sample D was used, and FIG. 6 shows the results when sample F was used. In each figure, the horizontal axis indicates the standing time (minutes), and the vertical axis indicates the absorbance (500 nm). In the figure, 11 to 16 show the broken lines of the absorbance when the modified starch is used, and 21 to 26 show the broken lines of the absorbance when the acetate buffer is used instead of the modified starch. 36 represent ε-poly-L- in place of the modified starch.
The line of the absorbance when lysine is used is shown.

From the results of FIGS. 1 to 6, among the samples A to F of the test category 3, the samples B, D and F in the water-insoluble category did not show any emulsifying ability, Sample A,
Excellent emulsifying ability was observed in C and E, especially ATS:
Excellent emulsifying ability was observed in the water-soluble sample C obtained from the aqueous suspension containing PL: GE / FE = 1: 1: 5 (molar ratio).

[0048]

As is clear from the above, the present invention as described above has an effect of providing a modified starch excellent in antibacterial properties without any concern about safety even when used in foods.

[Brief description of the drawings]

FIG. 1 is a graph illustrating the emulsifying ability of a modified starch comprising a water-soluble fraction for the present invention.

FIG. 2 is a graph illustrating the emulsifying ability of a modified starch consisting of other water soluble fractions for the present invention.

FIG. 3 is a graph illustrating the emulsifying ability of a modified starch consisting of yet another water-soluble category for the present invention.

FIG. 4 is a graph illustrating the emulsifying ability of a modified starch comprising a water-insoluble segment for the present invention.

FIG. 5 is a graph illustrating the emulsifying ability of a modified starch consisting of another water-insoluble segment for the present invention.

FIG. 6 is a graph illustrating the emulsifying ability of a modified starch consisting of yet another water-insoluble segment for the present invention.

[Explanation of symbols]

Lines of absorbance when using modified starch: Lines of absorbance when using an acetate buffer instead of modified starch, 21-26. Line of absorbance when ε-poly-L-lysine is used

Continued on the front page (72) Inventor Takahiro Inakuma 17 Nishi-Toyama, Nishi-Nasuno-cho, Nasu-gun, Tochigi Prefecture F-term in Kagome Research Institute (reference) 4C086 AA01 AA02 AA03 AA04 EA20 MA01 MA05 MA52 NA05 NA14 ZB35 4C090 AA02 AA05 BA14 BD02 BD50 CA04 CA35 CA50 DA23 DA27

Claims (20)

[Claims] 1. A modified starch comprising a reaction product of starch, ε-poly-L-lysine and a sugar fatty acid ester. 2. A modified starch comprising a water-soluble fraction separated from the reactants of starch, ε-poly-L-lysine and sugar fatty acid ester. 3. The modified product according to claim 1, which has a ratio of .epsilon.-poly-L-lysine of 0.3 to 15 mol and sugar fatty acid ester of 0.3 to 35 mol per mol of starch in terms of raw materials. starch. 4. The modified product according to claim 2, which has a ratio of 0.3 to 1 mol of ε-poly-L-lysine and 0.3 to 1 mol of sugar fatty acid ester per mol of starch in terms of raw materials. starch. 5. The modified starch according to claim 1, wherein the starch is a modified starch having a reducing end. 6. The modified starch is a starch treated with sulfuric acid.
The modified starch according to the above. 7. The modified starch according to claim 1, wherein the sugar fatty acid ester has a reducing end. 8. The modified starch according to claim 7, wherein the sugar fatty acid ester is a mixture of glucose fatty acid ester obtained by hydrolyzing sucrose fatty acid ester and fructose fatty acid ester. 9. The modified starch according to claim 8, wherein the sucrose fatty acid ester is sucrose stearic acid ester. 10. The modified starch according to any one of claims 1 to 9, wherein the reactant is a Maillard reactant. 11. A method for producing a modified starch, comprising the following first step and second step. First step: a step of preparing an aqueous suspension of starch, ε-poly-L-lysine and a sugar fatty acid ester, and drying the aqueous suspension. Second step: a step of reacting the dried product dried in the first step under heating to obtain a reaction product of starch, ε-poly-L-lysine and a sugar fatty acid ester as a modified starch. 12. A method for producing a modified starch, comprising the following first to third steps. First step: a step of preparing an aqueous suspension of starch, ε-poly-L-lysine and a sugar fatty acid ester, and drying the aqueous suspension. Second step: a step of reacting the dried product dried in the first step under heating. Third step: The reaction product reacted in the second step is purified,
A step of separating a water-soluble fraction as a modified starch from the purified reaction product. 13. An aqueous suspension containing 1 to 7 mol of ε-poly-L-lysine and 1 to 7 mol of sugar fatty acid ester per 1 mol of starch in the first step. 13. The method for producing a modified starch according to 11 or 12. 14. The method for producing a modified starch according to claim 11, wherein in the first step, a modified starch having a reducing end is used as the starch. 15. The method for producing a modified starch according to claim 14, wherein the modified starch is a starch treated with sulfuric acid. 16. The method according to claim 11, wherein in the first step, a sugar fatty acid ester having a reducing end is used.
The method for producing a modified starch according to any one of the above items. 17. The method for producing a modified starch according to claim 16, wherein the sugar fatty acid ester is a mixture of a glucose fatty acid ester obtained by hydrolyzing a sucrose fatty acid ester and a fructose fatty acid ester. 18. The method for producing a modified starch according to claim 17, wherein the sucrose fatty acid ester is sucrose stearic acid ester. 19. The method for producing a modified starch according to claim 11, wherein in the second step, the dried product is subjected to a Maillard reaction. 20. A temperature of 40 to 100 ° C. and a relative temperature of 70 to
The method for producing a modified starch according to claim 19, wherein the Maillard reaction is performed under a condition of 85%.