JP2006525014A - 半透明食品 - Google Patents
半透明食品 Download PDFInfo
- Publication number
- JP2006525014A JP2006525014A JP2006507877A JP2006507877A JP2006525014A JP 2006525014 A JP2006525014 A JP 2006525014A JP 2006507877 A JP2006507877 A JP 2006507877A JP 2006507877 A JP2006507877 A JP 2006507877A JP 2006525014 A JP2006525014 A JP 2006525014A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- translucent
- potato
- less
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 82
- 235000019698 starch Nutrition 0.000 claims abstract description 79
- 239000008107 starch Substances 0.000 claims abstract description 71
- 239000002245 particle Substances 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 235000012149 noodles Nutrition 0.000 claims description 29
- 229920001592 potato starch Polymers 0.000 claims description 27
- 240000004922 Vigna radiata Species 0.000 claims description 10
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 10
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 10
- 239000011521 glass Substances 0.000 claims description 10
- 244000061456 Solanum tuberosum Species 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 7
- 235000021374 legumes Nutrition 0.000 claims description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 238000010411 cooking Methods 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 239000000835 fiber Substances 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 4
- 239000004368 Modified starch Substances 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 235000005273 Canna coccinea Nutrition 0.000 description 1
- 240000008555 Canna flaccida Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 244000037671 genetically modified crops Species 0.000 description 1
- 235000013617 genetically modified food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013403 specialized food Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000011179 visual inspection Methods 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Abstract
Description
I: ジャガイモデンプン顆粒の分別
ジャガイモデンプンを水道水でふるい(モデルAS200 digit; F. Kurt Retsch GmbH & Co. Germany)にかけて分別し、40℃で風乾した。ジャガイモデンプンを4つの画分に分けた:53μmより大きい、36〜53μm、20〜36μm、および20μmより小さい。
粒度分布を、等張水を電解液として用いたCoulter Multisizer(Coulter Multisizer II)によって計測した。試料を純水(demi water)に分散させ、次に等張水で希釈し、超音波槽においた(最大2分)。結果は2回の計測の平均である。
デンプンの一部(5%)を蒸留水中でアルファ化し(1:9 w/v)、次に残りの95%のデンプンと混合した。混合物を、二重鍋中40℃において、生地の固さまで水で練り合わせた。水分含量約55%の均一な生地を、円筒形の押出機から押し出し成形した。 生地をステンレススチール製円筒の穴(直径約1.5cm)から直接熱湯(95〜98℃)に、重力または圧迫によって押し出し成形し、冷水に移す前に50〜70秒間この温度において熱した(水面に麺が浮いてきたところで、それらを冷水に移した)。冷水中ですすいだ後、麺を4℃で6時間予冷し、続いて-5〜-2℃で6〜8時間冷凍し、次いで風乾した。乾燥させた麺を室温で4時間平衡させ、ポリエチレンの袋に梱包し、分析の前に室温で保存した。乾燥状態および調理した状態の麺の透明性を目視で評価した。
調理損失および膨潤指数を、以下の軽微な改変の後、Mesteres et al., J. Food Sci 53: 1809-1812, 1998にしたがって測定した。切断した麺(長さ5cm)の約5g(W1)を30℃の蒸留水150mlに15分間浸し、次に10分間調理した。次に、麺を蒸留水50mlで洗浄した。調理用の水と合わせた洗浄水を、130℃のオーブン内で一定の重量まで乾燥させた(W2)。蒸留水(200ml)を同じ条件下で、一定の重量まで乾燥させた(W3; ブランク)。調理後、3分間麺の水気をきり、素早く計量した(W4)。調理損失および膨潤指数を次の式を用いて計算した(Mは最初の麺の水分を意味する):
調理損失(%)=(W2*W3)×100 / W1×(1-M)
膨潤指数(%)=(W4-W1×(1-M))×100 / W1×(1-M)
粒度計測の結果、目視検査、ならびに膨潤および調理損失評価を、以下の表1にまとめる。符号は、全ての望ましい特徴を有する標準とされる緑豆デンプン麺と比較した結果を示す。++は緑豆デンプンに劣らないことを意味する。
Claims (16)
- 35μm未満の重量平均粒度を有する、顆粒状デンプンから調製される半透明食品。
- デンプンの重量平均粒度が25μm未満、好ましくは20μm未満である、請求項1記載の半透明食品。
- 顆粒の90%、好ましくは95%が20μm未満である、請求項1または2記載の半透明食品。
- 顆粒状デンプンが、ジャガイモデンプン、サツマイモデンプン、バナナデンプン、カンナ(kanna)デンプン、インゲン豆デンプン、小豆デンプン、タピオカデンプン、トウモロコシデンプン、または小麦デンプンである、請求項1から3のいずれか一項記載の半透明食品。
- デンプンがジャガイモデンプンである、請求項4記載の半透明食品。
- 顆粒状デンプンが、液体サイクロンによる分離、乾式ふるいもしくは湿式ふるい、空気分級で得られるか、または早期収穫によって得られるジャガイモ由来、または遺伝子組み換えジャガイモ植物由来である、請求項5記載の半透明食品。
- ガラスヌードル(glass noodle)またはリャンフェンである、請求項1から6のいずれか一項記載の半透明食品。
- 半透明食品の調製のための、35μm未満の重量平均粒度を有する顆粒状デンプンの使用。
- デンプンの重量平均粒度が25μm未満、好ましくは20μm未満である、請求項8記載の使用。
- 顆粒の90%、好ましくは 95%が20μm未満である、請求項8または9記載の使用。
- 顆粒状デンプンがジャガイモデンプンである、請求項8〜10のいずれか一項記載の使用。
- ジャガイモデンプンが、液体サイクロンによる分離、乾式ふるいもしくは湿式ふるい、空気分級で得られるか、または早期収穫によって得られるジャガイモ由来、または遺伝子組み換えジャガイモ植物由来である、請求項11記載の使用。
- 半透明食品の豆類デンプンを置換するための、35μm未満の重量平均粒度の顆粒状デンプンの使用。
- 豆類デンプンが緑豆デンプンである、請求項13記載の使用。
- 顆粒の90%、好ましくは95%が20μmより小さい、請求項13または14記載の使用。
- 半透明食品が、ガラスヌードルまたはリャンフェンである、請求項8〜12のいずれか一項記載の使用。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP03076301A EP1472935B1 (en) | 2003-05-02 | 2003-05-02 | Translucent noodles |
EP03076301.5 | 2003-05-02 | ||
PCT/NL2004/000291 WO2004095943A2 (en) | 2003-05-02 | 2004-05-03 | Translucent food |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010269888A Division JP2011067217A (ja) | 2003-05-02 | 2010-12-03 | 半透明食品 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2006525014A true JP2006525014A (ja) | 2006-11-09 |
JP4705017B2 JP4705017B2 (ja) | 2011-06-22 |
Family
ID=32981880
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006507877A Expired - Lifetime JP4705017B2 (ja) | 2003-05-02 | 2004-05-03 | 半透明食品 |
JP2010269888A Pending JP2011067217A (ja) | 2003-05-02 | 2010-12-03 | 半透明食品 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010269888A Pending JP2011067217A (ja) | 2003-05-02 | 2010-12-03 | 半透明食品 |
Country Status (9)
Country | Link |
---|---|
US (1) | US20070059430A1 (ja) |
EP (1) | EP1472935B1 (ja) |
JP (2) | JP4705017B2 (ja) |
CN (1) | CN100364443C (ja) |
AT (1) | ATE392817T1 (ja) |
AU (1) | AU2004233721B2 (ja) |
DE (1) | DE60320528T2 (ja) |
ES (1) | ES2302897T3 (ja) |
WO (1) | WO2004095943A2 (ja) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103300296A (zh) * | 2012-03-16 | 2013-09-18 | 周泽根 | 浑浆绿豆凉粉 |
CN102715463B (zh) * | 2012-06-20 | 2014-08-27 | 诸城市桃林食品有限责任公司 | 一种红豆全粉粉丝和粉皮及其生产方法 |
CN103271288A (zh) * | 2013-05-24 | 2013-09-04 | 孙燕群 | 一种营养保健面条 |
CN103478585A (zh) * | 2013-09-11 | 2014-01-01 | 张玉双 | 玉米河捞面及其生产方法 |
CN103734576A (zh) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | 一种营养凉粉的制备方法 |
CN103783385A (zh) * | 2014-02-20 | 2014-05-14 | 吴桂林 | 一种天然花草凉粉 |
WO2019156096A1 (ja) * | 2018-02-06 | 2019-08-15 | 日清フーズ株式会社 | 馬鈴薯澱粉 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4965081A (en) * | 1988-11-01 | 1990-10-23 | Haarmann & Reimer Corporation | Dry mix suitable for the preparation of a puffable food product, processes for the use thereof, and the puffable and/or puffed foods products so produced |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2642185A (en) * | 1949-01-15 | 1953-06-16 | Stamicarbon | Process for the refining of starch |
JPH0732681B2 (ja) * | 1986-06-06 | 1995-04-12 | ライオン株式会社 | 即席春雨 |
US4871572A (en) * | 1987-12-16 | 1989-10-03 | National Starch And Chemical Corporation | Replacement of mung bean starch by modified potato and sweet potato starch in oriental noodles |
US5153020A (en) * | 1988-06-24 | 1992-10-06 | The Nutrasweet Company | Carbohydrate cream substitute |
WO1992021703A1 (en) * | 1991-05-29 | 1992-12-10 | Whistler Roy L | Microcrystalline starch |
EP0738474B1 (en) * | 1995-04-22 | 2002-06-26 | Societe Des Produits Nestle S.A. | Process for making noodles based on raw mung bean starch or potato starch |
SG75078A1 (en) * | 1995-04-22 | 2000-09-19 | Nestle Sa | Noodle preparation |
US5916616A (en) * | 1995-08-11 | 1999-06-29 | Nakano Vinegar Co., Ltd. | Process for producing starch noodles by extrusion |
JP3634034B2 (ja) * | 1995-11-01 | 2005-03-30 | シマダヤ株式会社 | 含水ビーフンの製造方法 |
US6485775B1 (en) * | 1998-10-16 | 2002-11-26 | Basic American, Inc. | Starchy food-based fine particle fat substitute |
DE19912009A1 (de) * | 1999-03-17 | 2000-09-28 | Aventis Cropscience Gmbh | Glasnudel |
EP1473307A1 (en) * | 2003-05-02 | 2004-11-03 | Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. | Method for modifying the size and/or morphology of starch granules |
-
2003
- 2003-05-02 EP EP03076301A patent/EP1472935B1/en not_active Expired - Lifetime
- 2003-05-02 DE DE60320528T patent/DE60320528T2/de not_active Expired - Lifetime
- 2003-05-02 AT AT03076301T patent/ATE392817T1/de not_active IP Right Cessation
- 2003-05-02 ES ES03076301T patent/ES2302897T3/es not_active Expired - Lifetime
-
2004
- 2004-05-03 WO PCT/NL2004/000291 patent/WO2004095943A2/en active Application Filing
- 2004-05-03 US US10/554,341 patent/US20070059430A1/en not_active Abandoned
- 2004-05-03 CN CNB2004800118154A patent/CN100364443C/zh not_active Expired - Lifetime
- 2004-05-03 JP JP2006507877A patent/JP4705017B2/ja not_active Expired - Lifetime
- 2004-05-03 AU AU2004233721A patent/AU2004233721B2/en not_active Expired
-
2010
- 2010-12-03 JP JP2010269888A patent/JP2011067217A/ja active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4965081A (en) * | 1988-11-01 | 1990-10-23 | Haarmann & Reimer Corporation | Dry mix suitable for the preparation of a puffable food product, processes for the use thereof, and the puffable and/or puffed foods products so produced |
Non-Patent Citations (3)
Title |
---|
J. FOOD SCI., vol. 54, JPN6010003041, 1989, pages 1293 - 1297, ISSN: 0001519316 * |
J. FOOD SCI., vol. 67, JPN6010003037, 2002, pages 3342 - 3347, ISSN: 0001519314 * |
J. FOOD SCI., vol. 68, JPN6010003039, March 2003 (2003-03-01), pages 431 - 437, ISSN: 0001519315 * |
Also Published As
Publication number | Publication date |
---|---|
US20070059430A1 (en) | 2007-03-15 |
EP1472935A1 (en) | 2004-11-03 |
AU2004233721A1 (en) | 2004-11-11 |
DE60320528T2 (de) | 2009-06-10 |
ATE392817T1 (de) | 2008-05-15 |
WO2004095943A3 (en) | 2005-01-20 |
DE60320528D1 (de) | 2008-06-05 |
ES2302897T3 (es) | 2008-08-01 |
CN100364443C (zh) | 2008-01-30 |
CN1784148A (zh) | 2006-06-07 |
EP1472935B1 (en) | 2008-04-23 |
AU2004233721B2 (en) | 2008-08-14 |
JP2011067217A (ja) | 2011-04-07 |
WO2004095943A2 (en) | 2004-11-11 |
JP4705017B2 (ja) | 2011-06-22 |
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