JP2010259399A - Oil and fat treated starch having emulsifiability - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide oil and fat treated starch having high emulsifiability. <P>SOLUTION: Oil and fat treated starch is obtained by mixing starch with oil and fat whose content of saturated fatty acids and monovalent unsaturated fatty acids is equal to or more than 60 mass% in total, preferably whose content of saturated fatty acids and monovalent unsaturated fatty acids is equal to or more than 60 mass% in total and whose content of monovalent unsaturated fatty acids is equal to or more than 40 mass%, followed by heat treatment. The oil and fat treated starch obtained by heat treatment is used as emulsifiable starch. The degree of the aging heat treatment is determined by an emulsifiability measuring test and aging heat treatment is carried out in the test to the degree in which oil phase disappears. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to an oil- and fat-treated starch obtained by mixing a specific fat and oil with starch and subjecting it to heat treatment, and an emulsifiable starch comprising the oil-and-fat-treated starch.

The oil- and fat-treated starch is also referred to as an oil-and-fat processed starch and an oil-and-fat-coated starch, and is basically obtained by mixing oil and fat with a starch raw material and then heat-treating. So far, oil- and fat-treated starches that can be used for fried foods, breads, and noodles have been developed. For fried foods, a “clothing for deep-fried food containing a 40% by weight slurry viscosity of 200 cp or more” has been proposed, and when used as a batter, it has good binding properties between clothes and seeds. (See Patent Document 1). As for bread, “a method for producing bread characterized by containing 3 to 30 parts by mass of esterified and / or etherified oil-modified starch in 100 parts by mass of flour” Thus, the texture and appearance can be improved (see Patent Document 2). Furthermore, as for noodles, “noodles loosening improvement effect of coating the amount of 0.1 to 5% by weight of edible fats and oils having a melting point of 5 to 80 ° C. with respect to starch so that the surface adhesion is 75% or more. A certain oil- and fat-coated starch ”has been proposed, which is a technique that can improve the loosening of noodles (see Patent Document 3).

On the other hand, as an emulsifiable starch, starch octenyl succinate has a wide range of applications in food processing as an emulsion protection stabilizer (Non-patent Document 1). This is obtained by esterifying octenyl succinic anhydride to starch, and has both polymer characteristics and emulsifying ability.

In addition, “lipophilic starch that has been subjected to heat treatment at a temperature of 100 to 130 ° C. for 1 hour or more with a water content of starch of 10 to 40%” has been proposed as a lipophilic starch (see Patent Document 4).

Japanese Patent Application Laid-Open No. 61-285156 JP 2008-237054 A JP 2000-93105 A JP 59-159800 A

“Encyclopedia of Starch Science”, Asakura Shoten, 2003, p. 413

Until now, starch octenyl succinate having both thickening and stabilizing effect has been widely used as the emulsifiable starch. However, as the modified starch that has been distributed as “food” is designated as “food additive”, it has become necessary to change the label of the product. Therefore, an emulsifier that can be distributed as a conventional “food” was sought, but glycerin fatty acid ester, sucrose fatty acid ester, lecithin, etc. having emulsifying properties are all classified as “food additives” and starch octenyl succinate. Since it did not have the thickening and stabilizing effect characteristic of acid esters, it could not be replaced.

The “lipophilic starch” that does not fall under the food additive proposed in Patent Document 5 showed a certain degree of emulsifying ability in the test results of the inventors. However, it has sufficient emulsifying ability in the presence of salt or in acidic conditions. It was not obtained. In food processing sites where emulsifiable starch is mainly used, there are many use modes in the presence of salt or acidic conditions, and there has been a demand for emulsifiable starch that exhibits sufficient emulsifying ability even under such conditions. Furthermore, the present starch has not yet reached a large market because it may require adjustment of moisture or heat treatment at 100 ° C. or higher when it is produced.

Under such circumstances, materials that can be used as “food” and have emulsifying ability have been demanded. In addition, materials having both thickening stability and emulsifying ability have been demanded.

In recent years, manufacturing has been required in the manufacturing industry in consideration of environmental impact, and attention has been focused on manufacturing methods and wastewater treatment methods that reduce chemicals. Here, since starch octenyl succinate is usually produced by a wet method (a method in which starch is suspended in water and then reacted), a large amount of waste water is generated. On the other hand, the dry method (method of reacting starch without suspending it in water) does not generate waste water and can generally reduce chemicals compared to the wet method. Therefore, from the viewpoint of environmental considerations, there has been a problem of producing emulsifiable starch by a dry method.

From the above, the problem to be solved by the present invention is to obtain an oil- and fat-treated starch having high emulsifiability, and to produce emulsifiable starch by a dry method which is a low-load production method for the environment.

The inventors have conducted intensive research on the above problems. As a result, the oil-treated starch obtained by mixing specific fats and oils among the oil-treated starches was found to have emulsifying properties, and the present invention was completed. That is, the oil- and fat-treated starch according to the present invention has an oil and fat having a total content of saturated fatty acid and monovalent unsaturated fatty acid of 60% by mass or more, preferably saturated fatty acid and monovalent unsaturated fatty acid. It is obtained by mixing fats and oils that are 60% by mass or more and the content of monounsaturated fatty acid is 40% by mass or more, and heat aging until the oil phase disappears in the emulsification force measurement test, The emulsifiable starch of the present invention is characterized by comprising the above-mentioned oil- and fat-treated starch.
Furthermore, the raw material starch of the oil- and fat-treated starch is tapioca starch or pea starch.

The fat and oil-treated starch of the present invention has the advantage of having a high emulsifying ability even in the presence of a salt or under acidic conditions, and the advantage that it can be produced by a production method with a low environmental load. Moreover, it can be set as the thickening stabilizer which has emulsifiability by using the starch which has a thickening stabilization effect as a raw material.

The starch used in the present invention is a so-called starch such as corn starch, waxy corn starch, high amylose corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, pea starch, mung bean starch, canna starch, etc. Examples include raw starch, corn grits, wheat flour, rice flour, chopped and dried sweet potato powder, and dried and dried tapioca powder.
Bleach treatment, acid treatment, alkali treatment, enzyme treatment, and physical treatment such as dry heat treatment and wet heat treatment do not correspond to food additives, and thus the object of the present invention can be achieved. Specific examples include bleached starch, acid-treated starch, enzyme-treated starch, wet heat-treated starch, dry heat-treated starch, and roasted wheat flour.

The starch used in the present invention includes modified starch, which corresponds to a food additive and cannot be used as “food”. However, when a thickening stability effect is required, it can be suitably used as a raw material. Specific examples of these modified starches include acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, octenyl succinate sodium starch, acetate acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch , Phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate.

The fat-and-oil-treated starch in the present invention is obtained by changing the surface physical properties by attaching fat to at least a part of the raw material powder particle surface. This is obtained by mixing fats and oils with starch and subjecting to heat aging at a temperature of room temperature or higher. Thereby, it has the property different from the thing which only mixed fats and oils.

In the present invention, the heat aging treatment is a treatment at a temperature of room temperature or higher in a state where starch and fats and oils are mixed. An apparatus used for heat aging may be an apparatus known as a roaster such as a fluid roaster or a roaster. If the heating aging temperature is normal temperature or higher, aging proceeds, but if the temperature is high, the time required for heating aging is shortened. However, when the temperature is excessively high or when aging is performed for a long time, the starch may be decomposed and the viscosity of the obtained fat-treated starch may be lowered. Therefore, in the heat aging treatment, it is necessary to set conditions under which excessive decomposition does not occur when a thickening and stabilizing effect is required according to the application. The water content of starch in heat aging is arbitrary, but in order to produce it by a dry method, it is necessary to keep the water content so that starch does not gelatinize by heat.

The fat and oil-treated starch of the present invention increases in emulsifying power as aging progresses. In order to achieve the object of the present invention, it is necessary to heat and age so that the oil phase disappears in the emulsification force measurement test. This is because when the oil phase is separated, sufficient emulsifying ability cannot be exhibited when used as an emulsifiable starch. Therefore, in order to produce the oil- and fat-treated starch of the present invention, it is necessary to determine the treatment time according to the temperature to be treated, and this necessary treatment time is determined by the degree of change in physical properties of the oil-and-fat-treated starch by an emulsification force measurement test. It is determined by measuring.

“Oil phase disappears” as used in the present invention means that substantially no oil phase is present after centrifugation in an emulsification force measurement test described below. After centrifugation, the aqueous phase (glue liquid phase), the emulsified phase, and the oil phase are observed in this order from the bottom, but the oil phase is not confirmed in the test on the fat-and-fat-treated starch that has been sufficiently heat-aged. In the present invention, when an oil phase is confirmed after centrifugation in the following test, it is determined that the emulsion is demulsified even if an emulsified phase is present.

The emulsifying power in the present invention is a method for measuring the degree of emulsification, and the method will be described below.
The sample was precisely weighed in 6 g in anhydrous form, added with deionized water to a total amount of 200 g, heated in a boiling water bath for at least 85 ° C. for 10 minutes, corrected for evaporated water, and cooled to 30 ° C. 100 g of this paste solution was transferred into a 500 ml poly beaker, 100 g of white squeezed oil was added to make a total amount of 200 g, and the mixture was emulsified with stirring at 9000 rpm for 5 minutes. This emulsion was transferred to a 50 ml centrifuge tube and centrifuged at 2000 rpm for 20 minutes. The value (scale) [W (ml)] of the emulsified phase after centrifugation was read, and the value calculated by the following formula was used as the emulsifying power.
Emulsifying power (%) = W / 50 × 100
Test method at the time of salt addition: Weigh accurately 12 g of sample, add ion-exchanged water to make the total amount 200 g, heat in a boiling water bath for 10 minutes at 85 ° C., correct the evaporated water, and cool to 30 ° C. . 50 g of this paste solution, 50 g of saline adjusted to a final salt concentration of 1.0% by mass, and 100 g of white squeezed oil were weighed in a poly beaker, and the same procedure was followed.
Test method for adding acetic acid: Weigh accurately 12 g of sample, add ion-exchanged water to make the total amount 200 g, heat in a boiling water bath for 10 minutes at 85 ° C., correct the evaporated water, and cool to 30 ° C. . 50 g of this paste solution, 50 g of an acetic acid aqueous solution adjusted to a final acetic acid concentration of 1.25% by mass, and 100 g of white squeezed oil were weighed in a poly beaker, and then the same operation was performed.

The fats and oils that exert an effect in the present invention may be any of vegetable oils and animal fats and oils, and are fats and oils containing a total content of saturated fatty acids and monovalent unsaturated fatty acids of 60% by mass or more. More preferably, the fat and oil has a total content of saturated fatty acids and monovalent unsaturated fatty acids of 60% by mass or more and a content of monovalent unsaturated fatty acids of 40% by mass or more.

Oils and fats with a total content of saturated fatty acids and monounsaturated fatty acids of 60% by mass or more include vegetable oils and beef fats such as palm oil, palm kernel oil, palm oil, olive oil, rice oil and rapeseed oil, lard And animal oils such as butter (milk fat). Among them, olive oil, rice oil and rapeseed oil correspond to fats and oils having a total content of saturated fatty acids and monovalent unsaturated fatty acids of 60% by mass or more and a content of monovalent unsaturated fatty acids of 40% by mass or more. Therefore, it is preferable. Moreover, even if the fats and oils do not contain 60% by mass or more of saturated fatty acids and monounsaturated fatty acids in total, those re-refined so as to satisfy the conditions, or mixed with several types of fats and oils and the above conditions Any material that satisfies the above requirements can be preferably used.

In the present invention, “the content of saturated fatty acid and monovalent unsaturated fatty acid is 60% by mass or more” or “the content of saturated fatty acid and monovalent unsaturated fatty acid is 60% by mass or more” "The content of the monovalent unsaturated fatty acid is 40% by mass or more" means that the ratio of the saturated fatty acid and the monovalent unsaturated fatty acid in the fatty acid constituting the triglyceride is a predetermined amount or more. This composition ratio can be determined by hydrolyzing fats and oils and then analyzing by gas chromatography or the like.

The amount of fat added to the starch is not particularly limited. However, if the amount is too small, a sufficient effect cannot be obtained. If the amount is too large, the emulsifiability is not improved beyond a certain level, and the fluidity of starch is lost due to the presence of fats and oils, and workability may be deteriorated. If these things are considered, 0.1-4.0 mass% is suitable for the addition amount of fats and oils with respect to starch. However, since a suitable amount varies depending on the type of fats and oils used, it is necessary to determine the addition amount according to the fats and oils used.

The fat and oil-treated starch obtained by the present invention can be used as an emulsifiable starch as it is. Moreover, secondary processing, such as alpha-ization and molecular weight reduction, may be performed as necessary, or other materials may be used in combination as emulsifiable starch. Specific examples of other materials include flour, unmodified starch, modified starch, sugars, natural gums, swelling agents, proteins, fats and oils, and seasonings.

Hereinafter, examples according to the present invention will be described in detail. However, the scope of the present invention is not limited to these descriptions, and modifications other than the following examples may be made as appropriate without departing from the spirit of the present invention. obtain. In the examples, the unit used for emulsifying power is volume%, and the others are mass%. These are simply displayed as%.

<Example 1>
Using tapioca starch as a raw material, in accordance with the conditions shown in Table 1, oils and fats were added and mixed, and then heated in an air bath to obtain oil- and fat-treated starches (samples 1 to 7).

<Test Example 1>
The emulsifying power was evaluated for Samples 1 to 7 obtained in Example 1. As a control, untreated tapioca starch was similarly evaluated. As the judgment criteria, the results of the emulsification test were evaluated in 6 stages as follows. The results of Test Example 1 are shown in Table 2.

<Emulsifying power criteria>
◎: 90-100%
○ to ◎: 80 to 89.9%
○: 70-79.9%
Δ to ○: 60 to 69.9%
Δ: 50-59.9%
X: Demulsification (Even if an emulsified phase is present, if there is an oil phase, it is determined as demulsified.)

From the above results, emulsifying power was obtained with the oil-and-fat-treated starch using the coconut oil of sample 1, the olive oil of sample 2 and the rice oil of sample 3, and the butter (milk fat) of sample 4, but no fat or oil was added. No emulsifying power was obtained with soy sauce, soybean oil, safflower oil or egoma oil.

<Example 2>
Using tapioca starch as a raw material, according to the conditions shown in Table 3, oil and fat were added and mixed and then heated in an air bath to obtain oil- and fat-treated starch (samples 8 to 37).

<Example 3>
Using tapioca starch as a raw material, fats and oils were added and mixed according to the conditions shown in Table 4, followed by heat aging in an air bath to obtain fats and oils-treated starch (samples 38 to 41).

<Test Example 2>
Samples 1 to 3 obtained in Example 1, Samples 8 to 37 obtained in Example 2, and Samples 38 to 41 obtained in Example 3 were treated with the same fat and oil-treated starch as in Test Example 1. A test was conducted to evaluate the emulsifying power. The results are shown in Table 5.

From the above results, the addition amount of fats and oils was emulsifying between 0.1 and 4.0%, but in a relatively small range of addition amount of 0.1 to 0.5% than coconut oil. Also, olive oil and rice oil showed higher emulsifying power. An oil- and fat-treated starch having an emulsifying power was obtained regardless of the heat aging temperature. The reason why the emulsifying power of the sample 28 is not sufficient is considered to be because the time for heat aging is insufficient.

<Example 4>
Using tapioca starch as a raw material, oil and fat were added and mixed according to the conditions shown in Table 6 and then heated in an air bath to obtain oil and fat-treated starch (samples 42 to 48).

<Test Example 3>
The emulsifying power of Samples 11, 29, and 30 obtained in Example 2 and Samples 42 to 48 obtained in Example 4 were evaluated. The results are shown in Table 7.

From the above results, it can be seen that the sample 42 in which only the fats and oils are mixed does not emulsify, but the heat-aged sample has emulsifying power. It can also be seen that the emulsifying power improves as the heating time increases, and that the higher the temperature, the higher the emulsifying power can be obtained in a short time.

<Example 5>
Slurry prepared by adding 1000 parts by mass of each of Samples 1 and 3 to 1500 parts by mass of water was dropped onto a double drum to obtain fat-treated alpha starch (samples 42 and 43).

<Test Example 4>
The samples 49 and 50 obtained in Example 5 were evaluated for emulsifying power. The results are shown in Table 8.

From the above results, emulsifying power was also observed in the pregelatinized product of the oil- and fat-treated starch, and it could be used as an emulsifiable starch.

<Example 6>
Using waxy corn starch as a raw material, according to the conditions shown in Table 9, oils and fats were added and mixed, and then heated in an air bath to obtain oily and fat-treated starches (samples 51 to 60).

<Test Example 5>
The fat and oil-treated starches of Samples 51 to 60 obtained in Example 6 were tested in the same manner as in Test Example 1 and evaluated for emulsifying power. As a control, untreated waxy corn starch was similarly evaluated. The results are shown in Table 10.

<Example 7>
Using corn starch as a raw material, according to the conditions shown in Table 11, oils and fats were added and mixed, and then heated in an air bath to obtain oil- and fat-treated starches (samples 61 to 70).

<Test Example 6>
The fat and oil-treated starches of Samples 61 to 70 obtained in Example 7 were tested in the same manner as in Test Example 1 and evaluated for emulsifying power. As a control, untreated corn starch was similarly evaluated. The results are shown in Table 12.

<Example 8>
Using pea starch as a raw material, according to the conditions shown in Table 13, oils and fats were added and mixed, and then heated in an air bath to obtain oil- and fat-treated starches (samples 71 to 80).

<Test Example 7>
The fat and oil-treated starches of Samples 71 to 80 obtained in Example 7 were tested in the same manner as in Test Example 1 and evaluated for emulsifying power. As a control, untreated pea starch was similarly evaluated. The results are shown in Table 14.

From the above results, an oil- and fat-treated starch having emulsifying ability was obtained using corn starch, waxy corn starch, and pea starch as raw materials. In particular, tapioca starch and pea starch had higher emulsifying power than corn starch and waxy corn starch. In addition, when the emulsions of Samples 68 to 77 obtained in Test Example 6 were allowed to stand at room temperature without performing a centrifugation treatment, no separation of the water phase and the oil phase was observed. This seems to be due to the high gel-forming ability of pea starch.

<Comparative Example 3>
Tapioca starch and pea starch having a water content of 12.5% were used as raw materials and heated in an air bath at 130 ° C. for 5 hours without mixing fats and oils to obtain dry heat-treated starch (samples 81 and 82).

<Test Example 8>
Samples 9, 11, 15, 17, 21, 23, 32, 33, 35-37 obtained in Example 2, Samples 72, 74, 77-79 obtained in Example 8, and obtained in Comparative Example 3 The dry-heat-treated starches of Samples 81 and 82 were evaluated for emulsifying power when 1.0% by mass sodium chloride was added and 1.25% by mass acetic acid was added. The results are shown in Table 15.

From the above results, it was confirmed that the lipophilic starch composed of the dry heat starch obtained by simply heating the starch had an oil phase in at least one of the presence of salt or acidic conditions. Was not seen.

Claims (4)

Fat and oil-treated starch characterized by adding fats and oils with a total content of saturated fatty acids and monounsaturated fatty acids of 60% by mass or more to starch and heat aging to the extent that no oil phase is present in the emulsification test . In the emulsifying power measurement test, fats and oils having a total content of saturated fatty acid and monovalent unsaturated fatty acid of 60% by mass or more and a content of monovalent unsaturated fatty acid of 40% by mass or more are added to starch. An oil- and fat-treated starch, which has been heat-aged to the extent that the oil phase disappears. An emulsifiable starch comprising the oil- and fat-treated starch according to claim 1. The oil- and fat-treated starch according to claim 1 or 2, wherein the raw starch is tapioca starch or pea starch.