JP2011092087A - Paste-like or gel-like food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a paste-like or gel-like food product which maintains its long-lasting stability such as preservability, exhibits the shape retention property and the property of melting in the mouth without coarse or pasty texture and possesses a pleasing flavor. <P>SOLUTION: The paste-like or gel-like food product contains acetylated adipic acid cross-linked tapioca starch which has an adipic acid group content of 0.010-0.135 mass% and an acetyl group content of 0.8-2.5 mass%. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a paste-like or gel-like food that is excellent in shape retention and has a mouthfeel and a good texture and flavor.

  Water, starch, saccharides, milk ingredients, emulsifiers, etc. are used as ingredients, and after mixing and emulsifying these, foods produced by heating while kneading include curry, rice cake, chocolate cream, fresh cream, custard cream, There are gel-like or paste-like foods such as flower paste, filling, spread, gratin, soups, soup flour, jam, jelly, gummy, mousse, apricot tofu, bavaroa, panna cotta, pudding, yogurt.

  On the other hand, technology for producing food in large quantities and storing it for a long time is a need that has persisted among the businesses since the food-related business was modernized. Furthermore, since the 1980s, in addition to these needs, there has been a demand for technology that does not deteriorate the quality even when frozen, chilled or refrigerated in the distribution process. As a countermeasure for these needs, there is a method of using a modified starch in a paste-like or gel-like food.

  In Patent Document 1 below, when the swelling degree is 5 to 25 and the average substitution degree of the acetyl group and / or hydroxypropyl group is 0.02 to 0.2, the low-viscosity is cooled at a high temperature range. A flour paste is disclosed that uses a starchy raw material in which low-viscosity starch having a property of rapidly thickening is mixed at a weight ratio of 50:50 to 90:10.

  Patent Document 2 below discloses that 1 to 10% of a processed cereal starch having an amylose content of 20 to 35% by weight is contained in a pasty food.

  In Patent Document 3 below, crosslinked hydroxypropylated rice starch having an etherification or esterification substitution degree of 0.03 to 0.2 and a swelling degree of 2.0 to 4.0 is contained in a paste-like food. It is disclosed that 10% by mass is contained.

  Patent Document 4 listed below includes (a) a modified starch, preferably at least one selected from hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn starch, hydroxypropylated phosphoric acid crosslinked starch derived from tapioca starch, and the like (b) It is disclosed that a dairy product such as yogurt is produced using a composition having three components:) LM pectin and (c) agar.

  In addition, in Patent Document 5 below, by using substituted and cross-linked acetylated distarch adipic acid waxy wheat starch for fruit pie, refrigerated ready-to-eat custard, low-fat mayonnaise, and the like, It is described that flavor characteristics can be significantly improved.

JP-A-10-84874 JP 2004-173541 A JP 2006-42739 A JP 2004-215563 A JP-T-2005-519170

  However, hydroxypropylated starch, acetylated starch, phosphoric acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch, and acetylated phosphoric acid cross-linked starch cannot satisfy all of storage stability, shape retention, mouth melting and flavor. It was. Also, even if paste food or gel food contains acetylated adipic acid crosslinked waxy wheat starch or acetylated adipic acid crosslinked waxy corn starch, these problems cannot be improved, and the shelf life, shape retention, mouth melting and flavor are not improved. It was not possible to satisfy all of the above.

  Accordingly, an object of the present invention is to provide a paste-like or gel-like food that is excellent in shape retention while maintaining long-term stability such as storability, and that has excellent mouth-melting and taste without roughness or pasty feeling. is there.

  As a result of intensive studies to solve the above problems, the present inventors have excellent shape retention by including a specific acetylated adipic acid-crosslinked tapioca starch in a paste-like or gel-like food. However, the present inventors have found that a paste-like or gel-like food excellent in melting and flavor without mouthfeel or pasty feeling can be obtained, and the present invention has been completed.

  That is, the pasty or gel food of the present invention has an adipic acid group content of 0.010 to 0.135% by mass and an acetylated adipic acid cross-linked content of acetyl group of 0.8 to 2.5% by mass. It contains tapioca starch.

  Pasty or gel food of the present invention is curry, rice cake, chocolate cream, fresh cream, custard cream, flower paste, filling, spread, gratin, soups, miso flour, jam, jelly, gummy, mousse, apricot tofu, One or more selected from Bavaroa, panna cotta, pudding, and yogurt are preferred.

  The paste-like or gel-like food of the present invention is preferably subjected to heat sterilization.

  The pasty or gel food of the present invention is preferably stored at one or more temperatures selected from frozen, chilled, and refrigerated.

  The paste-like or gel-like food of the present invention is preferably subjected to baking.

  The pasty or gel food of the present invention has an adipic acid group content of 0.010 to 0.135% by mass and an acetylated adipic acid crosslinked tapioca starch having an acetyl group content of 0.8 to 2.5% by mass. By containing this, it is possible to obtain a paste-like or gel-like food that is excellent in stability over time, and has excellent mouth-melting and flavor without roughness or pasty feeling.

  The pasty or gel food of the present invention has an adipic acid group content of 0.010 to 0.135% by mass and an acetylated adipic acid crosslinked tapioca starch having an acetyl group content of 0.8 to 2.5% by mass. (Hereinafter also referred to as the present acetylated adipic acid-crosslinked tapioca starch).

  The acetylated adipic acid cross-linked starch is excellent in improving shape retention, melting in the mouth, and flavor as compared with phosphoric acid cross-linked starch, acetylated phosphoric acid cross-linked starch, hydroxylpropylated phosphoric acid cross-linked starch and the like. Although the details are unknown as this reason, it is thought that this is due to the difference in the molecular structure of cross-linking and its size and strength.

  Moreover, even if it is acetylated adipic acid cross-linked starch, starch other than tapioca starch such as waxy corn starch, urch seed corn starch, high amylose corn starch, mung bean starch, sago starch, wheat starch, rice starch, potato starch, sweet potato starch In such a case, the preservability, meltability, and flavor of the paste-like or gel-like food cannot be sufficiently improved. Although details are unknown as this reason, it is speculated that it is caused by a difference in average molecular weight of components eluted from starch particles after gelatinization. In other words, acetylated adipic acid cross-linked starch made from ground grains such as waxy corn starch, urchy corn starch, high amylose corn starch, mung bean starch, sago starch, wheat starch, and rice starch has a relatively high average molecular weight of the eluted components. As a result, it becomes thick and poorly melted, and masks the flavor of the food material. In addition, acetylated adipic acid cross-linked starch made from potato starch or sweet potato starch has a relatively low average molecular weight of the elution component, but the derived grain has a strong flavor. You may get in the way. On the other hand, acetylated adipic acid-crosslinked tapioca starch has a relatively low average molecular weight of the eluted component and a weak flavor derived from grains. Since it is difficult to inhibit the flavor, it is considered to be a paste-like or gel-like food that has excellent shape retention while maintaining long-term stability such as storage stability, and has excellent mouth-melting and flavor without roughness or pasty feeling. .

  For this reason, by using acetylated adipic acid-crosslinked tapioca starch, it becomes easy to obtain a paste-like or gel-like food that is excellent in shape retention and has good mouth-melting and flavor without roughness or pasty feeling.

  In the present invention, the adipic acid group content of the acetylated adipic acid-crosslinked tapioca starch is 0.010 to 0.135% by mass, and preferably 0.02 to 0.11% by mass. The adipic acid group content indicates the degree of cross-linking in acetylated adipic acid cross-linking. With the adipic acid group content, a paste-like or gel-like food excellent in heat resistance and acid resistance can be obtained. When the adipic acid group content is lower than 0.010% by mass, the viscosity tends to decrease due to heating during production, retort treatment such as heat sterilization, and cooking during eating, and the adipic acid group content is higher than 0.135% by mass. In some cases, the starch cannot be sufficiently gelatinized and the intended viscosity and shape retention cannot be obtained.

In the present invention, the adipic acid group content in starch means a value determined by the following method. Specifically, about 1 g of a starch sample is accurately weighed, 50 ml of water is added, and 1 ml of an internal standard substance solution is added accurately, and then 50 ml of a 4 mol / l sodium hydroxide solution is added and shaken for 5 minutes. Further, 20 ml of hydrochloric acid is added, and after cooling to room temperature, it is quantitatively transferred to a separatory funnel. This is extracted three times with 100 ml of ethyl acetate, the ethyl acetate layers are combined, 20 g of anhydrous sodium sulfate is added, and the mixture is left for 10 minutes with occasional shaking and then filtered. The residue on the filter paper is washed twice with 50 ml of ethyl acetate, the washings are combined with the filter paper, and the ethyl acetate is completely removed at 40 ° C. or lower under reduced pressure. Add 2 ml of pyridine and 1 ml of N, N-bistrimethylsilyltrifluoroacetamide to the residue, stopper it, leave it for 1 hour, and use it as a sample solution for measuring total adipic acid. However, about 100 mg of glutaric acid is accurately weighed and the internal standard substance solution is dissolved by adding water to make exactly 100 ml. Perform gas chromatography to determine the peak area ratio of adipic acid relative to the peak area of the internal standard substance, and determine the total adipic acid content in the starch sample from the calibration curve. Furthermore, dry matter conversion is performed. Next, about 5 g of starch sample is accurately weighed, 100 ml of water is added, and 1 ml of internal standard substance solution is further accurately added. After shaking for 1 hour, filter through a Millipore filter with a pore size of 0.45 μm, add 1 ml of hydrochloric acid to the filter paper, and transfer to a separatory funnel. Extraction is performed 3 times using 100 ml of ethyl acetate, and the following operation is performed in the same manner as the sample solution for measuring total adipic acid to obtain a sample solution for measuring free adipic acid. Perform gas chromatography to determine the peak area ratio of adipic acid relative to the internal standard substance, and determine the amount of free adipic acid in the starch sample from the calibration curve. Furthermore, dry matter conversion is performed. Separately, 1.0 g of raw material starch is weighed into 4 flasks, 50 ml of water is added to each flask, and 1 ml of internal standard substance solution is added accurately. Add exactly 0.25, 0.50, 0.75 and 1.00 ml of adipic acid reagent to each and shake the flask to mix with starch. Add 50 ml of 4 mol / l sodium hydroxide solution and shake for 5 minutes. Add 20 ml of hydrochloric acid to each flask, cool to room temperature, and quantitatively transfer to a separatory funnel. Extraction was performed 3 times using 100 ml of ethyl acetate, and the following procedure was carried out in the same manner as the sample solution for total adipic acid measurement to obtain a standard solution for adipic acid measurement. The peak area ratio is obtained, and a calibration curve is created. And the adipic acid group content in starch is computed using the following formula.
Adipic acid group content (mass%) = total adipic acid content (mass%)-free adipic acid content (mass%)
The operating conditions for gas chromatography are shown below.

Detector: Hydrogen flame ionization detector Detector temperature: 250 ° C
Column: A silicate glass capillary having an inner diameter of 0.25 mm and a length of 15 m coated with 0.25 μm of 50% diphenyl 50% dimethylpolysiloxane for gas chromatography.
Column temperature: held at 120 ° C. for 5 minutes, then heated to 150 ° C. at 5 ° C./min.
Carrier gas and flow rate: Helium or nitrogen is used. The flow rate is adjusted so that the adipic acid peak appears at about 8 minutes and the glutaric acid peak at about 5 minutes.
Inlet temperature: 250 ° C
Injection method: Split (1:30)
Injection volume: 1 μl

  In the present invention, the acetyl group content of the acetylated adipic acid-crosslinked tapioca starch is 0.8 to 2.5 mass%, preferably 1.2 to 2.5 mass%. The acetyl group content indicates the degree of acetylation in acetylated adipic acid crosslinking. With the acetyl group content, it is possible to obtain a paste-like or gel-like food having excellent long-term storage stability and refrigeration / freezing resistance. it can. When the acetyl group content is lower than 0.8% by mass, the texture and viscosity are likely to change due to the aging of the starch, and when the acetyl group content is higher than 2.5% by mass, the gelatinization property of the starch is excessively increased. In some cases, the effect obtained by crosslinking with adipic acid groups may be lost.

In the present invention, the acetyl group content in starch means a value quantified by the following method. That is, about 5.0 g of a starch sample was accurately weighed and suspended in 50 ml of water, a few drops of phenolphthalein test solution were added, and 0.1 mol / l sodium hydroxide solution was added dropwise until the solution turned slightly red. Add exactly 25 ml of 45 mol / l sodium hydroxide solution, plug and carefully shake for 30 minutes so that the temperature does not drop below 30 ° C. Thereafter, an excessive amount of sodium hydroxide is titrated with 0.2 mol / l hydrochloric acid. The end point is when the slight red color of the liquid disappears. Separately, perform a blank test to correct. The acetyl group content is calculated using the following calculation formula, and further converted into dry matter. F in the calculation formula refers to the titer of 0.2 mol / l hydrochloric acid.
Acetyl group content (mass%) = (blank test titration (ml) −sample titration (ml)) × 0.2 × F × 0.043 × 100 / sample mass (g)

  Acetylated adipic acid-crosslinked tapioca starch is prepared by slowly adding a reaction solution prepared by dissolving adipic acid in acetic anhydride to the tapioca starch suspension to make the pH of the tapioca starch suspension during reaction addition weakly alkaline. It can be obtained by keeping. Furthermore, it can be combined with at least one processing method selected from pregelatinization, wet heat treatment, acid treatment, alkali treatment, enzyme treatment, bleaching treatment, fat processing, hot water treatment, and the like. By this reaction, acetylation of tapioca starch and adipic acid crosslinking can be achieved at the same time, but by adjusting the addition rates of acetic anhydride and adipic acid, the respective reactivity can be adjusted independently.

  Basic ingredients other than the acetylated adipic acid-crosslinked tapioca starch of the paste-like or gel-like food of the present invention generally use soy sauce, mirin, sake, sugar, etc. in the case of Japanese style, but in recent years diversification of eating habits Accordingly, there are many paste-like or gel-like foods such as Western-style and Chinese-style foods, and the types of foods vary depending on the use, so the types and addition amounts of the raw materials are not particularly limited.

  Examples of specific foods include curry, rice cake, chocolate cream, fresh cream, custard cream, flower paste, filling, spread, gratin, soups, soup flour, jam, jelly, gummy, mousse, apricot tofu, bavaroa, Panna cotta, pudding, yogurt and the like can be mentioned. Among them, food used for decoration and packaging is particularly important for its shape retention, but its melting and flavor tend to be lowered by baking and cooking. In the present invention, chocolate cream, fresh cream, custard cream, flour paste, filling, and gratin are particularly preferred because these foods satisfy all of the excellent storage stability, shape retention, mouth melt and flavor. These preferred foods are characterized by using dairy products and / or egg products.

  For example, in the case of chocolate cream, fresh cream, custard cream, flower paste, filling, gratin, jam, jelly, and pudding, the acetylated adipic acid crosslinked tapioca starch is preferably contained in an amount of 1.0 to 7.0% by mass. .

  The paste-like or gel-like food of the present invention may be subjected to heat sterilization. Examples of the heat sterilization of food include direct heat sterilization and indirect heat sterilization, but any of them may be performed according to the form of food. Direct heat sterilization is widely used as a pretreatment when food is aseptically filled by directly heating and sterilizing the food itself. Indirect heat sterilization is a method of heat sterilizing foods packaged in containers such as cans, bottles, and retort pouches. The temperature and time for heat sterilization are not particularly limited, but heating at a high temperature for a short time is advantageous in order to obtain a sufficient sterilization effect without destroying food components as much as possible. Therefore, in recent years, heat sterilization using a high temperature short time method (HTST) or ultra high temperature sterilization method (UHT), heat sterilization using far infrared rays or microwaves, etc. have been developed. Also good. For example, direct heat sterilization is preferably performed at 60 to 160 ° C. for 0.5 seconds to 30 minutes. Indirect heat sterilization is preferably performed at 80 to 160 ° C. for 30 seconds to 60 minutes.

  Moreover, the paste-like or gel-like food of the present invention may be prepared by baking a part or the whole. Baking may be performed after filling a container with paste-like or gel-like food, wrapping with other food, or applying to other food. Since the baking conditions required by the form of food vary, the appliance, temperature and time involved in baking are not particularly limited.

  The paste-like or gel-like food of the present invention may be stored at one or more temperatures selected from frozen, chilled, and refrigerated. In the present invention, freezing means about −18 ° C., chilled means about 0 ° C., and refrigerated means about 3 to 9 ° C. In order to preserve pasty or gel foods by freezing, chilled or refrigerated, the paste-like or gel foods after manufacture may be stored after heat sterilization, and may be stored after baking and cooking. .

  The details of the present invention will be described below by showing examples, but the present invention is not limited to the following examples. The starch samples used in the following test examples were selected from the starch samples shown in Table 1 below.

(Test Example 1)
Jam was manufactured according to the formulation shown in Table 2. First, a premixed pectin, sugar and starch sample was suspended in water and heated with slow stirring until the solution started to boil. Next, strawberry pulp boiled and granulated sugar were mixed and boiled until the yield reached 100 parts, and then the citric acid solution was mixed and filled into a glass bottle. This was sterilized by heating in a boiling water bath for 10 minutes and then stored at 25 ° C. for 2 weeks.

  About the obtained jam, the food texture and flavor evaluation by the sensory test at the time of normal temperature eating were implemented. With respect to shape retention, melting in the mouth, and flavor, the evaluation score of Example 1-1 was set to 0 as a reference, and sensory evaluation was performed by an average of eight panelists by a rating method (−3 to +3). In the comprehensive evaluation, “◯” is described if the shape retention, melting in the mouth, and flavor are generally excellent, and “x” is described otherwise. The results are shown in Table 3.

  As shown in Table 3, acetylated adipic acid highly crosslinked tapioca starch having an adipic acid group content of 0.010 to 0.135% by mass and an acetyl group content of 0.8 to 2.5% by mass was used. The jams of Examples 1-1 and 1-2 obtained in this way have excellent shape retention, melting in the mouth and flavor as compared with jams using other starch samples (starch samples 3 to 13). It was.

(Test Example 2)
Gratin was manufactured with the composition shown in Table 4. First, raw materials other than roux, starch samples, and dissolved water were mixed, and then heated with stirring. To this, roux was added and dissolved by heating with stirring. Thereafter, a starch sample previously suspended in dissolved water was mixed, and heating was maintained while stirring at 90 ° C. for 4 minutes. Then, 80 degreeC water was added and it adjusted so that the yield of a mixture might be 100 mass%. Further, using a TK homomixer, the mixture was subjected to a homogenization treatment at 5000 rpm for 3 minutes to be emulsified. This was filled in a cup, stored at -18 ° C for 2 weeks, and then baked in an oven at 170 ° C for 7 minutes.

  About the obtained gratin, the food texture and flavor evaluation by the sensory test at the time of normal temperature eating after baking were implemented. With respect to shape retention, melting in the mouth, and flavor, the evaluation score of Example 2-1 was set to 0, and sensory evaluation was performed by an average of 10 panelists using a rating method (−3 to +3). In the comprehensive evaluation, “◯” is described if the shape retention, melting in the mouth, and flavor are generally excellent, and “x” is described otherwise. The results are shown in Table 5.

  As shown in Table 5, acetylated adipic acid highly crosslinked tapioca starch having an adipic acid group content of 0.010 to 0.135% by mass and an acetyl group content of 0.8 to 2.5% by mass was used. The gratins of Examples 2-1 and 2-2 obtained in this way have excellent shape retention, mouth melting and flavor as compared with gratin using other starch samples (starch samples 3 to 8). It was.

(Test Example 3)
A flour paste was produced according to the formulation shown in Table 6. First of all, add milk to chickenpox and dissolve it. Added and mixed. Then, it heated and mixed until the yield of the mixture became 90 mass%. This was filled in a retort pouch, vacuum packaged, and then heat sterilized for 10 minutes in a boiling water bath. In Example 3 and Comparative Examples 3-1 to 3-3, this was refrigerated at 6 ° C. for 2 weeks. In Example 4 and Comparative Examples 4-1 to 4-3, this was chilled at 0 ° C. for 2 weeks. Furthermore, in Example 5 and Comparative Examples 5-1 to 5-3, this was stored frozen at −18 ° C. for 2 weeks.

  About the obtained flower paste, the texture and flavor evaluation by the sensory test at the time of each normal temperature eating were implemented. With respect to shape retention, melting in the mouth, and flavor, the evaluation score of Example 3 was set to 0 as a reference, and sensory evaluation was performed by an average of 12 panelists by a rating method (−3 to +3). In the comprehensive evaluation, “◯” is described if the shape retention, melting in the mouth, and flavor are generally excellent, and “x” is described otherwise. The results are shown in Table 7.

  As shown in Table 7, acetylated adipic acid highly crosslinked tapioca starch having an adipic acid group content of 0.010 to 0.135% by mass and an acetyl group content of 0.8 to 2.5% by mass was used. The flour pastes of Examples 3 to 5 obtained in this way have excellent shape retention, melting in the mouth and flavor as compared with flour pastes using other starch samples (starch samples 7, 10, 13). It was.

(Test Example 4)
Fruit fillings were produced according to the formulation in Table 8. First, after suspending a starch sample in dissolved water, boiled apple syrup, sugar and water were added. Next, the mixture was heated while being slowly stirred, held at 90 ° C. for 10 minutes, cooled to 65 ° C. to 70 ° C., and mixed with citric acid until uniform. This was filled into a container, sterilized by heating for 30 minutes in a boiling water bath, and stored at 25 ° C. for 2 weeks. This was applied to pie dough and baked at 180 ° C. for 12 minutes.

  About the baked fruit filling, the texture and flavor evaluation by the sensory test at the time of normal temperature eating were implemented. With respect to shape retention, melting in the mouth, and flavor, the evaluation score of Example 6-1 was set to 0, and sensory evaluation was performed by an average of eight panelists using a rating method (−3 to +3). In the comprehensive evaluation, “◯” is described if the shape retention, melting in the mouth, and flavor are generally excellent, and “x” is described otherwise. The results are shown in Table 9.

  As shown in Table 9, acetylated adipic acid highly crosslinked tapioca starch having an adipic acid group content of 0.010 to 0.135% by mass and an acetyl group content of 0.8 to 2.5% by mass was used. The fruit fillings of Examples 6-1 and 6-2 obtained in this manner have excellent shape retention, mouth melting and flavor compared to fruit fillings using other starch samples (starch samples 7 and 11). Was.

(Test Example 5)
Purines were produced with the formulations shown in Table 10. First, after adding sugar, skim milk powder, salt, a gelling agent, an emulsifier, and a starch sample to water and mixing them, milk, sweetened egg yolk, and fresh cream were added thereto and heated while stirring. Thereafter, the temperature was maintained at 80 ° C. with stirring for 10 minutes after reaching 80 ° C. Thereafter, pudding flavor and orange color were added to the mixture and stirred, and water at 80 ° C. was added to adjust the yield of the mixture to 100 mass%. Further, using a TK homomixer, the mixture was subjected to a homogenization treatment at 5000 rpm for 3 minutes to be emulsified. This was filled into a cup and stored at 0 ° C. for 2 weeks.

  About the obtained pudding, the food texture and flavor evaluation by the sensory test at the time of normal temperature eating were implemented. With respect to shape retention, melting in the mouth, and flavor, the evaluation score of Example 7-1 was set to 0 as a reference, and the sensory evaluation was performed by an average of eight panelists by the rating method (−3 to +3). In the comprehensive evaluation, “◯” is described if the shape retention, melting in the mouth, and flavor are generally excellent, and “x” is described otherwise. The results are shown in Table 11.

  As shown in Table 11, acetylated adipic acid highly crosslinked tapioca starch having an adipic acid group content of 0.010 to 0.135% by mass and an acetyl group content of 0.8 to 2.5% by mass was used. The puddings of Examples 7-1 and 7-2 obtained in this way have excellent shape retention, mouth melting and flavor as compared with puddings using other starch samples (starch samples 7 and 13). It was.

(Test Example 6)
Jelly was manufactured with the formulation shown in Table 12. First, a starch sample, a gelling agent, granulated sugar, and sodium citrate were added to water and mixed, and then stirred until reaching 80 ° C. The mixture was added with apple concentrated fruit juice, flavor, 10% (w / w) citric acid aqueous solution and mixed, and then 80 ° C. water was added to adjust the yield of the mixture to 100% by mass. This was filled into a cup, sterilized by heating at 85 ° C. for 20 minutes, and then refrigerated at 6 ° C. for 2 weeks.

  About the obtained jelly, the food texture and flavor evaluation by the sensory test at the time of normal temperature eating were implemented. With respect to shape retention, melting in the mouth, and flavor, the evaluation score of Example 8-1 was set to 0 as a reference, and the sensory evaluation was performed by the average of eight panelists by the rating method (−3 to +3). In the comprehensive evaluation, “◯” is described if the shape retention, melting in the mouth, and flavor are generally excellent, and “x” is described otherwise. The results are shown in Table 13.

  As shown in Table 13, acetylated adipic acid highly crosslinked tapioca starch having an adipic acid group content of 0.010 to 0.135% by mass and an acetyl group content of 0.8 to 2.5% by mass was used. The jelly of Examples 8-1 and 8-2 obtained in this way has excellent shape retention, mouth melting and flavor as compared with the jelly using other starch samples (starch samples 8 and 13). It was.

Claims (5)

  A paste comprising an acetylated adipic acid crosslinked tapioca starch having an adipic acid group content of 0.010 to 0.135% by mass and an acetyl group content of 0.8 to 2.5% by mass Or gel food.   The food is from curry, rice cake, chocolate cream, fresh cream, custard cream, flower paste, filling, spread, gratin, soup, miso powder, jam, jelly, gummy, mousse, apricot tofu, bavaroa, panna cotta, pudding, yogurt The paste-like or gel-like food according to claim 1, which is one or more selected.   The paste-like or gel-like food according to claim 1 or 2, wherein the food is subjected to heat sterilization.   The paste-like or gel-like food according to any one of claims 1 to 3, wherein the food is stored at one or more temperatures selected from frozen, chilled, and refrigerated.   The paste-like or gel-like food according to any one of claims 1 to 4, wherein the food is baked.