JP2003189801A - Processed starch for food, and food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide processed starch for food, not spoiling the taste and palate of food, where influence caused by various changes of physical properties until the starch grains are broken due to heating are softened by an industrially feasible and highly risk-free approach, in view of such a problem that addition of starch results in causing glutinousness and starchy feeling peculiar to starch due to various changes of physical properties and thereby breaking the starch grains in a heating process of the food to spoil inherent deliciousness of the food although conventional processed starch for food has been used in order to impart glutinousness to the food and improve water retainability, and to provide food using the starch. <P>SOLUTION: The processed starch for food is obtained by milling raw starch with physical shock regarded as an industrially feasible and highly risk-free approach, wherein the highest glutinousness detected by amilograph measurement is made ≤70% based on that before milling. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an edible processed starch having new properties and a method for producing the same. More specifically, raw starch was pulverized by physical impact, which is an industrially possible and highly safe method, and the maximum viscosity determined by amylograph measurement was 70% or less before pulverization, and the edible processed starch was used. It is food.

[0002]

2. Description of the Related Art Edible processed starch is obtained by subjecting raw starch obtained by separating and purifying starch particles from rhizomes or grains to α-treated or aging-treated by adding heat or pressure under water, or chemically modified with acetic acid or the like. It was widely used in food. These processed starches for food have been used for the purpose of imparting viscosity to food and improving water retention. However, due to the addition of starch, the starchy texture and powderyness peculiar to starch, which is thought to be due to changes in various physical properties until the starch granules are destroyed during the heating process of food, impaired the original deliciousness. . For example, in the case of emulsified foods such as cream and dressing, when edible processed starch is used for the purpose of stabilizing viscosity, frozen or refrigerated storage significantly increases the stickiness and powderiness peculiar to starch. The taste and texture of was poor. Conventionally, as processed starches in which changes in various physical properties are mitigated until the starch granules during the heating process of foods are destroyed, aged starch prepared by further cooling the starch pregelatinized by heating and various chemically modified starches are industrially used. Has been produced in. Since aged starch has associated amylose molecules, it is excellent in water retention when gelled in a high temperature range of 100 ° C or higher, but 60 ° C to 9 ° C.
At low temperature of 0 ° C, the dissolution and dispersibility is worse than that of raw starch, and the region where starchy feeling and powderiness peculiar to starch is not expressed is narrow. In addition, various chemically modified starches have a bad image of safety such as biodegradability due to chemical modification in the health-conscious food industry. There is a demand for an edible processed starch that does not impair the feeling.

Although not industrialized, the fine particle fraction separated from potato starch is a damaged starch which is dried by excessive heating at 180 ° C. or higher, as an effect of mitigating changes in various physical properties due to heating. It has been reported. The fine particle fraction separated from potato starch contains only about 5% of particles of 10 μm or less, and it is not easy to industrially fractionate it. Damaged starch dried by excessive heating has a large degree of damage depending on the heating temperature, and it is not easy to control the damage degree industrially. There is a demand for an edible processed starch that does not impair the feeling.

[0004]

DISCLOSURE OF THE INVENTION The present invention is an industrially feasible and highly safe processing method in which the taste of foods, in which changes in various physical properties are alleviated until starch granules are destroyed by heating,
The present invention provides a modified edible starch that does not impair the texture and a food product using the same.

[0005]

[Means for Solving the Problems] The inventors of the present invention have improved the viscosity and the water retention of foods without impairing the taste and texture of foods due to the expression of starchy and powdery texture peculiar to starch. As a result of diligent research on the edible processed starch that can be used for the purpose of and the method for producing the same, raw starch was crushed by physical impact until the maximum viscosity by amylograph measurement was 70% or less before crushing Structure destroyed, 70
The swelling of starch particles in the high temperature heating range above ℃ becomes smaller,
By promoting the dispersibility of the substance inside the starch particles and stabilizing the viscosity in the low temperature heating range of 60 ° C or lower, it is possible to prevent the starch-like pasty feeling and powderiness from appearing when added to foods. I found it and completed the invention.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The raw starch in the present invention is not particularly limited as long as starch particles are separated from a rhizome or a grain through a refining step. Specific examples thereof include tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, sweet potato starch, coconut starch and the like. Raw starch having an average particle size of 20 μm or more, which has been subjected to a separating operation such as sieving, is preferable from the viewpoint of the efficiency of crushing by physical impact. Above all, the average particle size is 20 μm
The above potato starch is preferable because it has a large starch particle size and the separation operation such as sieving is easy.

In the present invention, raw starch crushed by physical impact may be used alone or in combination of two or more kinds. Further, two or more kinds may be mixed and then pulverized. The maximum viscosity measured by amylograph in the present invention means the maximum value of viscosity associated with gelatinization of starch. The measuring method is not particularly limited, but, for example, the relative change of the rotational viscosity of the starch suspension of 2 to 5% is measured by raising and lowering the temperature at a constant temperature by an apparatus such as Bramender's amylograph. You can Assuming that the maximum viscosity (BU) after crushing is A and the maximum viscosity before crushing is B (BU), when the value calculated by (A / B) × 100 (%) is 70% or less, the present invention You can get the goods. For example, when the raw starch used as the raw material is commercially available potato starch, the maximum viscosity of 3% before pulverization is 650 BU to 520 BU, and is not particularly limited, but the maximum viscosity of 3%. The product of the present invention can be obtained by crushing to 400 BU or less, preferably 350 BU or less.

When the maximum viscosity determined by amylograph measurement is 70% or less due to crushing by physical impact, the structure of starch granules is destroyed to the extent that starchy texture and powderyness peculiar to starch do not appear when added to food. The high temperature heating temperature of 70 ° C or higher reduces the swelling of the starch particles in the high temperature range, promotes the dispersibility of the starch particle internal substance in the non-heated state, and stabilizes the viscosity in the low temperature heating range of 60 ° C or lower. It The average particle diameter in the present invention is a numerical value obtained by laser diffraction type particle size distribution measurement or the like, and shows a distribution close to a normal distribution. Although not particularly limited, the edible processed starch of the present invention is (C / D) × where the average particle size after crushing is C (μm) and the average particle size before crushing is D (μm).
In the numerical value calculated as 100 (%), when the average particle size is 65% or less before pulverization, the dispersibility of the starch particle internal substance in the non-heated state is promoted, and in the range of 20 ° C or more and 50 ° C or less. It is preferable because the stability of the starchy feeling peculiar to starch becomes high. For example, when raw starch as a raw material is commercially available potato starch, the average particle size before pulverization is 35 μm to
Since it is 25 μm, it is not particularly limited,
The product of the present invention can be obtained by setting the average particle diameter to 20 μm or less, preferably 15 μm or less.
The method of crushing by physical impact under anhydrous condition used in the present invention is not particularly limited, but a general raw starch powder is dry crusher such as a ball mill or a gas flow crusher, or liquid nitrogen is used. The method of dry pulverization may be a method using a freeze pulverizer or the like that has an ability to make the average particle diameter 65% or less before treatment by laser diffraction type particle size distribution measurement. In particular, a method of crushing by airflow crushing (jet mill) or freeze crushing is preferable because impact heat is less likely to occur and starch does not deteriorate. In addition, wet pulverization such as underwater pulverization is not preferable because the stability of starchy feeling peculiar to starch in the region of 20 ° C. or higher and 50 ° C. or lower becomes low.

The freezing and pulverizing conditions in the present invention may be such that precooling is carried out using liquid nitrogen and the maximum viscosity measured by amylograph is 70% or less before pulverization. It is not limited. The reason why liquid nitrogen is used as pre-cooling is
At a very low temperature of 196 ° C and when using this as a refrigerant, the starch powder can be frozen within an extremely short time, and denaturation due to freezing hardly occurs, and a crusher such as a hammer mill is used. Although it has an advantage that it can be oxidatively pulverized without generating impact heat generated when it is used, the cooling method may be any method such as a dipping method and a spraying method. . The crushing temperature is -50 ° C.
It is good to carry out at -100 ° C from the viewpoints of economy, pulverization efficiency, and particle size of powder.

The air flow crushing in the present invention is also commonly called a jet mill, and a powder or granular material is accelerated at a high speed by compressed air or an inert gas such as nitrogen, and a collision plate in which the raw materials are provided or the raw materials are separately provided. It is to be crushed by colliding with etc. Although the format is not limited,
As a general type of jet mill, a type in which the accelerating tubes for accelerating and injecting the raw material are arranged to face each other and the raw materials collide with each other, a type in which the raw material injected from the accelerating pipe collides with a collision plate, the raw material There is a container in which an accelerating tube is inserted and arranged in a container in which is circulated. According to such an air flow crushing method, mechanical force such as impact, shearing, compression, and grinding by a crushing blade or a compression roll is not applied, and since air is used, there is a cooling effect and less heat generation of the raw material, There is an advantage that the raw material can be pulverized without causing the starch to be modified or oxidized by heat. The food using the edible processed starch obtained in the present invention is not particularly limited, but creams such as flower paste, custard cream, udon,
Noodles such as Chinese noodles, rolled eggs, processed egg products such as omelets, fish paste products such as kamaboko and chikuwa, hamburgers,
Processed meat products such as sausage, pork cutlet, croquettes, fried foods such as fried shrimp, desserts such as pudding and jelly,
It refers to confectionery such as bread and cakes, bread making, etc., and the product form may be any of ordinary temperature distribution products, chilled distribution products, and frozen foods.

The edible processed starch of the present invention can suppress the stickiness and powderiness peculiar to starch even when it is used in combination with conventional conventional commercially available starch in foods. If used as a part of, a sufficient effect can be expected. Although not particularly limited, if the edible processed starch of the present invention is used in an amount of 5% or more of the amount of starch used, it is possible to suppress the sticky feeling and powderyness peculiar to starch. From the viewpoint of economy, it is more preferable that 5% or more and 50% or less of the amount of starch used is the edible processed starch of the present invention. The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified.

[0012]

Example 1 Maximum viscosity of a 3% strength suspension measured by amylograph 52
0 BU, corn starch having an average particle size of 16 μm was used with a jet mill grinder (manufactured by Hosokawa Micron Co., Ltd.)
The nozzle pressure and the number of rotations of the separator were adjusted and pulverized, and the maximum viscosity of the 3% suspension was measured by amylograph 350BU (67.3% before pulverization), average particle diameter 10μ
m of the product of the present invention 1 (62.5% before pulverization) and a suspension of 3% concentration had a maximum viscosity of 303 BU (58.2% before pulverization) and an average particle diameter of 7 μm (43.
8%) of the present invention product 2 was obtained.

Test Example 1 Custard creams 1 and 2 were prepared according to the formulations shown in Table 1 by substituting the products 1 and 2 of the present invention which gave 40% of the amount of starch added.

[0014]

[Table 1]

The obtained custard cream was evaluated by 10 panelists for texture immediately after production and 48 hours after cold storage. The evaluation of texture was 10 for extremely good, 9 for fairly good, and 8 for slightly good.
The average value of 10 panelists was given with 7 points for normal, 6 points for somewhat bad, 5 points for fairly bad, and 4 points for extremely bad. The results are shown in Table 2.

[0016]

[Table 2]

As is clear from Table 2, the product of the present invention suppressed the appearance of stickiness and powderiness associated with aging when the starch-added custard cream was refrigerated and stored.

Example 2 Maximum viscosity of a 3% strength suspension measured by amylograph 67
5 BU, potato starch having an average particle diameter of 39 μm was crushed using a freeze crusher (manufactured by Hosokawa Micron Co., Ltd.) by adjusting the crushing temperature and rotor rotation speed, and crushed to obtain a maximum viscosity of 400 BU by amylograph measurement of a 3% concentration suspension. (59.3% before crushing), average particle size 20 μm (5 before crushing)
1.3%) of the product 3 of the present invention and a suspension having a concentration of 3% and having a maximum viscosity of 315 BU (46.7.
%) And an average particle diameter of 13 μm (33.3% before pulverization) were obtained.

Test Example 2 Frozen stock rolled eggs were prepared by substituting the products of the present invention 3 and 4 which obtained 50% of the amount of starch added and baking and quick freezing in the formulations of Table 3.

[0020]

[Table 3]

The frozen soup stock thus obtained was evaluated by 10 panelists for texture when they were reheated in a microwave oven immediately after production and after 3 weeks of frozen storage. Regarding the texture evaluation, 10 points were very good and 9 points were fairly good.
The average value of 10 panelists was given with 8 points for good points, 7 points for normal points, 6 points for bad points, 5 points for fairly bad points and 4 points for extremely bad points. The results are shown in Table 4.
Shown in.

[0022]

[Table 4]

As is clear from Table 4, the product of the present invention suppressed the expression of stickiness and powderyness associated with the aging of the starch in which the frozen mashed eggs containing the starch were frozen and stored.

The embodiments of the present invention and the desired products are as follows. (1) A processed edible starch and a food product using the same, characterized by crushing raw starch by physical impact under anhydrous conditions so that the maximum viscosity measured by amylograph is 70% or less before crushing. (2) The average particle size of raw starch for food is 65% or less before pulverization, and the processed edible starch according to (1) and the food using the same. (3) The edible processed starch according to (1) or (2) and the food using the same, wherein the method of crushing by physical impact is airflow crushing or freeze crushing. (4) The raw starch is potato starch having an average particle diameter of 20 μm or more, and the edible processed starch according to any one of (1) to (3) and a food product using the same. (5) Raw potato starch having an average particle size of 20 μm or more is crushed, and the maximum viscosity at a 3% concentration measured by amylograph is 40.
A food using the edible processed starch according to any one of (1) to (4), characterized in that the food is made 0 BU or less. (6) It is characterized by adding 5% or more and less than 25% of the total amount of starch added to foods to suppress the stickiness and powderiness peculiar to starch (1) to (5). A food using the edible processed starch described in (1). (7) 5% or more and less than 25% of the total amount of starch added to a frozen food containing 5% or more of starch is replaced with the edible processed starch described in any one of (1) to (5) and added, and the starch is unique. A food characterized by suppressing the stickiness and powderiness of. (8) 5% or more and 50% or less of the total amount of starch added to a cream containing 5% or more of starch is replaced with the edible processed starch described in any one of (1) to (5), and added. A food characterized by suppressing stickiness and powderiness.

[0025]

INDUSTRIAL APPLICABILITY The present invention is an edible food that is industrially feasible and has a highly safe processing method, which reduces changes in various physical properties until starch granules are destroyed by heating and does not impair the taste and texture of foods. The present invention provides a processed starch and a food product using the same and can greatly contribute to the food industry.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Shobo Kawai             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Nagahiro Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. F-term (reference) 4B014 GL11                 4B025 LB25 LD02 LP07                 4B041 LD01 LH02                 4B042 AC05 AD40 AH09 AK09 AP18

Claims (5)

[Claims] 1. A processed edible starch, characterized in that raw starch is pulverized under anhydrous conditions and the maximum viscosity measured by amylograph is 70% or less before pulverization. 2. The edible processed starch according to claim 1, wherein the average particle size of the raw starch is 65% or less before pulverization. 3. The edible processed starch according to claim 1, wherein the pulverizing method is air flow pulverizing or freeze pulverizing. 4. The average particle size of raw starch before pulverization is 20.
4. The edible processed starch according to any one of claims 1 to 3, characterized in that potato starch having a size of at least µm is used. 5. A food using the modified edible starch according to any one of claims 1 to 4.