JP2012239399A - Starch cracker, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide starch cracker having starch cracker original moderate hardness, and crisply cracking texture when adding a force over a certain value, even when substituting other starch for potato starch instable in a quantity supplied and a sales price, and retaining excellent texture for a long period even after cooking, and to provide a method for producing the starch cracker.SOLUTION: The starch cracker is obtained by using esterified tapioca starch having a peak viscosity of not less than 800 BU in amylograph analysis at 6 mass%, and a breakdown of 150-500 BU when subtracting a bottom viscosity from the peak viscosity. The esterified tapioca starch is preferably at least one kind selected from the group consisting of acetylated adipic acid crosslinked tapioca starch, acetylated phosphoric acid crosslinked tapioca starch, and phosphoric acid crosslinked tapioca starch.

Description

  The present invention relates to a starch cracker and a method for producing a starch cracker.

  Starch senbei is a rice cracker such as a tile senbei made from wheat flour, sugar, eggs, etc. Unlike rice crackers, shrimp rice crackers, etc., which are famous for the Chita Peninsula in Aichi Prefecture, are made by mixing starch and dried products of seafood, seasonings and baking or oiling.

  Potato starch is mainly used for starch crackers, and it is known that it exhibits a crispy texture when applied with an appropriate hardness and a certain level of force due to the puffed and gelatinized physical properties unique to potato starch. In this way, starch crackers are characterized by having a unique texture, and examples of using starches other than potato starch are recognized, but in terms of product hardness, texture, etc. It is known that characteristics cannot be obtained.

  Regarding the method for producing starch rice crackers, for example, the following Patent Document 1 describes a method for producing starch rice crackers excellent in swelling property, texture, mouth-melting and shape using small particle classification of classified potato starch. Yes. Patent Document 2 listed below describes a method for producing a starch cracker in which potato starch contains waxy potato starch and / or processed waxy potato starch to improve product shape unevenness and unstable gelatinization. ing.

JP 2002-281904 A JP 2007-244111 A

  However, in the above-mentioned patent document 1, small particle classification of classified potato starch is used. However, potato, which is basically a first crop, is likely to change in yield due to the amount of cropping and the weather, and potato using this as a raw material. Starch has a problem that its supply amount and selling price are unstable.

  Moreover, although the said patent document 2 contains waxy potato starch and / or processed waxy potato starch in potato starch, since the amount of waxy potato starch distributed in the market is very small, supply amount and sale more than potato starch. The price was unstable.

  In addition, potato starch and processed potato starch generally have a high aging property and cause a change in texture after cooking.

  Therefore, the object of the present invention is to provide a food that can be crisp when it is applied with a certain degree of hardness and a certain level of strength, even if potato starch, which is unstable in supply and selling price, is replaced with other starch. It is an object of the present invention to provide a starch cracker in which a feeling is obtained and a good texture is maintained for a long time after cooking, and a method for producing the starch cracker.

  The inventors of the present invention have made extensive studies to achieve the above-mentioned object, focusing on tapioca starch, which is a starch made from cassava lees, which is a multi-period crop, and has a stable supply amount and selling price. The present inventors have found that the above-mentioned problems can be solved by using the esterified tapioca starch, which has been completed.

  That is, the present invention provides a starch cracker containing an esterified tapioca starch having a peak viscosity of 800 BU or more in amylography analysis at 6% by mass and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity is 150 to 500 BU. It is to provide.

  In the starch cracker of the present invention, the heat solubility of the esterified tapioca starch is preferably 15 to 40%.

  The esterified tapioca starch is preferably one or more selected from the group consisting of acetylated adipic acid-crosslinked tapioca starch, phosphoric acid-crosslinked tapioca starch, and acetylated phosphoric acid-crosslinked tapioca starch.

  The esterified tapioca starch is preferably acetylated adipic acid crosslinked tapioca starch and / or acetylated phosphate crosslinked tapioca starch having an acetyl group content of 0.1 to 1% by mass.

  The esterified tapioca starch is preferably an acetylated adipic acid-crosslinked tapioca starch whose adipic acid group content does not exceed 0.01% by mass.

  Furthermore, it is preferable that potato starch is further contained, and the mass ratio of the esterified tapioca starch to the potato starch is 10:90 to 100: 0.

  On the other hand, another one of the present invention contains esterified tapioca starch having a peak viscosity of 800 BU or more and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity of 150 to 500 BU in amylography analysis at 6% by mass. The present invention provides a method for producing starch rice crackers, which comprises preparing a rice cracker dough and heating and cooking the dough.

  In the method for producing starch rice crackers of the present invention, the rice cracker dough further contains potato starch, and the mass ratio of the esterified tapioca starch to the potato starch is preferably 10:90 to 100: 0.

  According to the present invention, even if potato starch, whose supply amount or selling price is unstable, is replaced with other starches, the texture of the starch cracker's original moderate hardness and a certain level of force can be cracked. And a starch cracker can be obtained in which a good texture is maintained for a long time after cooking.

It is a graph which shows an example of the amylography analysis which measures the gelatinization physical property of starch.

  The starch cracker of the present invention contains an esterified tapioca starch having a peak viscosity of 800 BU or more and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity of 150 to 500 BU in amylography analysis at 6% by mass. It is a feature.

  If the peak viscosity is less than the above range and the breakdown is less than the above range, the progress of gelatinization and expansion of the grains during cooking tends to be excessively suppressed, making it difficult to obtain the desired texture. If the peak viscosity is less than the above range and the breakdown exceeds the above range, the progress of gelatinization and expansion of the grains during cooking tends to be excessively promoted, making it difficult to obtain the desired texture. Neither is preferred.

(Amylography analysis)
The amylography analysis can be performed according to the following method.
A starch slurry of 6% by mass in terms of solid content was prepared, the start temperature of measurement was started at 35 ° C., the temperature was raised to 95 ° C. at 1.5 ° C./min, and then the gelatinization of starch was performed under the condition of maintaining 95 ° C. for 30 minutes. Measure physical properties. The maximum viscosity recorded until reaching 95 ° C. is read from the obtained amylogram (temperature-starch viscosity curve), and this is used as the peak viscosity. Further, when the viscosity is lowered after the peak viscosity is expressed, the viscosity recorded when the temperature is maintained at 95 ° C. for 30 minutes is read and used as the bottom viscosity. The difference between the peak viscosity and the bottom viscosity is taken as breakdown.

  FIG. 1 shows an example of amylography analysis. When a solid line amylogram in the figure is obtained, the breakdown is the value of the viscosity difference indicated by A in the figure. When a dotted amylogram is obtained in the figure, the breakdown is the value of the viscosity difference indicated by B in the figure.

(Esterified tapioca starch)
The raw starch of the esterified tapioca starch used in the present invention is tapioca starch. As tapioca starch, there are varieties improved by breeding techniques or genetic engineering techniques, such as Uruchi, Waxy, and high amylose, but these are not particularly limited. For example, in addition to Uruchi-type tapioca starch, Waxitapioca starch and the like can be mentioned.

  Examples of esterification of tapioca starch include acetylation, adipic acid esterification, succinic acid esterification, octenyl succinic acid esterification, fatty acid esterification, and phosphoric acid esterification, and are not particularly limited. Two or more of these esterifications may be applied in combination. In addition, what provided the crosslinked structure by diesterification by adipic acid esterification, phosphoric acid esterification, etc. is also called crosslinked tapioca starch. In addition, in combination with these esterifications, there is no restriction on processing other than esterification such as etherification (hydroxypropylation) or oxidation within the range not impairing the effects of the present invention, wet heat treatment, fat processing There are no restrictions on physical processing such as ball milling, fine pulverization, pregelatinization, heat treatment, warm water treatment, bleaching treatment, acid treatment, alkali treatment, enzyme treatment and the like.

  The esterified tapioca starch used in the present invention preferably has a heat solubility of 15 to 40%, more preferably 20 to 40%. When the heating solubility is less than the above range, the progress of gelatinization and expansion of the starch granules during cooking tends to be excessively suppressed, and the intended texture tends to be difficult to obtain, and the heating solubility exceeds the above range. Since the progress of gelatinization and swelling of starch granules during cooking tends to be excessively promoted and it becomes difficult to obtain the desired texture, neither is preferred. It is known that the heat solubility is the amount of a component eluted from the granules when the starch granules are gelatinized. Generally, the solubility is lowered by the provision of a crosslinked structure and is increased by the provision of an acetyl group. Therefore, the heat solubility can be adjusted by the type and amount of the substituent added to the starch.

  Moreover, as esterified tapioca starch, it is preferable to use acetylated adipic acid cross-linked tapioca starch, phosphoric acid cross-linked tapioca starch, or acetylated phosphoric acid cross-linked tapioca starch. Two or more of these may be used in combination.

  When acetylated adipic acid cross-linked tapioca starch or acetylated phosphoric acid cross-linked tapioca starch is used as the esterified tapioca starch, the acetyl group content is preferably 0.1 to 1% by mass, and 0.2 to 0.6 More preferably, it is mass%. If the acetyl group content is less than the above range, the prevention or suppression of the deterioration of the texture over time tends to be insufficient, and if the acetyl group content exceeds the above range, the prevention or suppression of the deterioration of the texture over time is satisfactory. Although it is possible, the progress of gelatinization and expansion of starch granules during cooking tends to be excessively promoted, and the desired texture tends to be difficult to obtain.

  Moreover, when using acetylated adipic acid bridge | crosslinking tapioca starch as esterified tapioca starch, it is preferable that the adipic acid group content does not exceed 0.01 mass%. When the adipic acid group content exceeds the above range, the progress of gelatinization and expansion of starch granules during cooking is excessively suppressed, and it is difficult to obtain the desired texture.

  The esterified tapioca starch used in the present invention can be prepared by a method using a generally known esterifying agent. For example, acetylated tapioca starch can be prepared using acetic anhydride, vinyl acetate monomer or the like as an acetylating agent. Tapioca starch that has been adipic esterified or phosphoric esterified contains adipic acid, adipic anhydride, an equilibrium mixture of acetic anhydride / acetic acid / adipic acid / anhydrous adipic acid, sodium trimetaphosphate, phosphorous oxychloride, etc. And can be prepared as However, in order to obtain what belongs to the above range and obtain a good texture as a starch cracker as shown in the examples described later, it is necessary to prepare so as not to be over-esterified.

  Below, an example of the preparation method of acetylated adipic acid bridge | crosslinking tapioca starch, phosphoric acid bridge | crosslinking tapioca starch, and acetylation phosphoric acid bridge | crosslinking tapioca starch is shown.

(Acetylated adipic acid cross-linked tapioca starch)
Water is added to raw tapioca starch to prepare a 40% by weight starch slurry, and an alkaline agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to the starch slurry to adjust the pH to 7-10. Next, an acetylated adipic acid crosslinking reaction solution prepared by dissolving adipic acid in acetic anhydride is added. At this time, the acetylated adipic acid crosslinking reaction solution is preferably added in an amount such that the addition amount of the starch slurry with respect to the dried starch weight is 0.5 to 6% by mass as acetic anhydride, and 0.005 to 0.005 as adipic acid. It is preferable to add in an amount of 0.05% by mass. The acetylated adipic acid crosslinking reaction solution is preferably added gradually over about 30 to 180 minutes while appropriately adding an alkaline agent so that the pH of the starch slurry is maintained. After the addition of the acetylated adipic acid crosslinking reaction solution, the pH is maintained for about 10 minutes, and then an acid such as hydrochloric acid is added to neutralize the starch slurry, followed by washing with water, dehydration, and drying to perform acetylated adipic acid crosslinked tapioca. Obtain starch.

(Phosphoric acid cross-linked tapioca starch)
Water is added to raw tapioca starch to prepare a 40% by weight starch slurry, and the amount of the starch slurry added to the dry starch weight is 0.1-5% by weight with salts (calcium chloride, sodium chloride, After adding sodium sulfate, etc., an alkaline agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to adjust the pH to 9-12. Next, sodium trimetaphosphate or phosphorus oxychloride is added as a phosphoric acid crosslinking agent. At this time, when sodium trimetaphosphate is used, it is preferably added in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch is 0.01 to 0.07% by mass. When phosphorus oxychloride is used, 0.002 is added. It is preferable to add in an amount of 0.02% by mass. After reacting for about 30 to 120 minutes, an acid such as hydrochloric acid is added to neutralize the starch slurry, followed by washing with water, dehydration and drying to obtain phosphoric acid crosslinked tapioca starch.

(Acetylated phosphate cross-linked tapioca starch)
Water is added to raw tapioca starch to prepare a 40% by weight starch slurry, and the amount of the starch slurry added to the dry starch weight is 0.1-5% by weight with salts (calcium chloride, sodium chloride, After adding sodium sulfate, etc., an alkaline agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to adjust the pH to 9-12. Next, sodium trimetaphosphate or phosphorus oxychloride is added as a phosphoric acid crosslinking agent. At this time, when sodium trimetaphosphate is used, it is preferably added in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch is 0.01 to 0.07% by mass. When phosphorus oxychloride is used, 0.002 is added. It is preferable to add in an amount of 0.02% by mass. After reacting for about 30 to 120 minutes, an acid such as hydrochloric acid is added to adjust the starch slurry to a neutral pH of about 7.

  A vinyl acetate monomer or acetic anhydride is added as an acetylating agent to the starch slurry.

  When vinyl acetate monomer is used, an alkali agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to the starch slurry to adjust the pH to 8 to 11, and then vinyl acetate monomer is added. At this time, it is preferable to add the vinyl acetate monomer in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch is 0.5 to 5% by mass. After reacting for about 10 to 60 minutes, an acid such as hydrochloric acid is added to neutralize the starch slurry, followed by washing with water, dehydration and drying to obtain acetylated phosphoric acid crosslinked tapioca starch.

  On the other hand, when acetic anhydride is used, an alkali agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to the starch slurry to adjust to pH 7 to 10, and then acetic anhydride is added. At this time, it is preferable to add acetic anhydride in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch is 0.5 to 6% by mass. And it is preferable to add acetic anhydride gradually over about 30-180 minutes, adding an alkali agent suitably so that the pH of a starch slurry may be maintained. After the addition of acetic anhydride is completed, the pH is maintained for about 10 minutes, and then an acid such as hydrochloric acid is added to neutralize the starch slurry, followed by washing with water, dehydration and drying to obtain acetylated phosphoric acid crosslinked tapioca starch.

  Below, the measurement of heat solubility, acetyl group content, and adipic acid group content in this invention is demonstrated.

(Measurement of heat solubility)
The heat solubility is the amount of sugar eluted from starch granules when starch is gelatinized by heating, and is calculated by the following method.
A sample of 0.2 g in terms of solid content is dispersed in 19.8 ml of distilled water, heated in a boiling water bath for 30 minutes, and then cooled in a 25 ° C. tap water bath for 30 minutes. Subsequently, this liquid is centrifuged (3000 rpm, 10 minutes) to separate the precipitate layer and the upper layer. The total amount of sugar contained in the upper layer is measured by the phenol-sulfuric acid method, and the heating solubility is calculated as the concentration by mass with respect to the volume.

(Measurement of acetyl group content)
The acetyl group content can be determined by the following method.
Precisely weigh 5.0 g of the starch sample, suspend in 50 ml of water (100 ml if water soluble), add a few drops of phenolphthalein test solution, and add 0.1 mol / l sodium hydroxide solution until the liquid turns slightly red. After the dropwise addition, 25 ml of 0.45 mol / l sodium hydroxide solution is added accurately, stoppered carefully so that the temperature does not exceed 30 ° C., and shaken vigorously for 30 minutes. Titrate excess sodium hydroxide 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. A free acetyl group content is calculated | required by following formula (1), and also dry matter conversion is performed.

Acetyl group content (%) = (ef) × n × 0.043 × 100 / w (1)
In the above formula (1), e is the blank test titer (ml), f is the sample titer (ml), n is the titer of 0.2 mol / l hydrochloric acid, and w is the dry sample weight (g). Means.

(Measurement of adipic acid group content)
The adipic acid group content can be determined by the following method.
Precisely weigh about 1 g of starch sample, put it in a stoppered Erlenmeyer flask, add 50 ml of water, add 1 ml of internal standard solution accurately, shake well and disperse the starch sample, then 4 mol / l sodium hydroxide solution Add 50 ml and shake for 5 minutes. For the internal standard solution, a solution in which 0.10 g of glutaric acid is accurately weighed and dissolved by adding water to make exactly 100 ml is used. Place the Erlenmeyer flask in a room temperature water bath and carefully add 20 ml of hydrochloric acid. After cooling, transfer the contents to a separatory funnel, wash the Erlenmeyer flask with a small amount of water, and put the wash into the separatory funnel. Extract three times with 100 ml each of ethyl acetate, combine the ethyl acetate layers, add 20 g of anhydrous sodium sulfate, leave it for 10 minutes with occasional shaking, and then filter. Wash the residue on the container and the filter paper twice with 50 ml of ethyl acetate, combine the washings with the filter paper, distill off the ethyl acetate at 40 ° C. or lower under a reduced pressure of 6.7 kPa, and then completely remove the ethyl acetate with a nitrogen stream. Remove. Distill off ethyl acetate as quickly as possible. Next, 2 ml of pyridine and 1 ml of N, O-bistrimethylsilyl trifluoroacetamide are added to the residue and capped to dissolve the residue. After leaving for 1 hour, take 2 ml in a glass vial, seal immediately, and use as a test solution for measuring total adipic acid.

  On the other hand, about 5 g of starch sample is accurately weighed, put into a stoppered Erlenmeyer flask, 100 ml of water is added, and 1 ml of the above internal standard solution is further accurately added. After shaking for 1 hour, filter with a membrane filter (pore size 0.45 μm), add 1 ml of hydrochloric acid to the filtrate, and transfer to a separatory funnel. However, in the case of pregelatinized starch and water-soluble starch, without filtering with a membrane filter, add 1 ml of hydrochloric acid to the suspension and transfer to a separatory funnel. Hereinafter, it operates similarly to the test solution for total adipic acid measurement, and it is set as the test solution for free adipic acid measurement.

  0.10 g of adipic acid is accurately weighed, dissolved in 90 ml of hot water, cooled to room temperature, and made exactly 100 ml. Accurately measure 1 ml, 5 ml, 10 ml, and 20 ml of this solution, add water to make each exactly 50 ml, and make 4 standard stock solutions. To four stoppered Erlenmeyer flasks, weigh 1.0 g of raw starch based on the same plant as the starch sample, add 50 ml of water, and accurately add 1 ml of the internal standard solution. To each flask, accurately add 5 ml of standard stock solution of different concentration, and shake well to disperse the starch, then add 50 ml of 4 mol / l sodium hydroxide solution and shake for 5 minutes. Place each flask in a room temperature water bath and carefully add 20 ml of hydrochloric acid. After cooling, transfer the contents to a separatory funnel. Thereafter, the same operation as in the test solution for measuring total adipic acid is performed to obtain a standard solution with 4 concentrations.

  1 μl each of a test solution for measuring total adipic acid, a test solution for measuring free adipic acid, and four kinds of standard solutions are subjected to gas chromatography under the following operating conditions. A calibration curve is prepared from the ratio of the peak area of adipic acid to the peak area of glutaric acid in the four types of standard solutions and the amount of adipic acid contained in the standard solution. The ratio of the peak area of adipic acid to the peak area of glutaric acid in the test solution for measuring total adipic acid and the test solution for measuring free adipic acid is obtained, and the amount (g) of adipic acid in both test solutions is obtained from the calibration curve. The adipic acid group content is determined by the following formula (2).

Adipic acid group content = (CT / WT-CF / WF) × 100 (mass%) (2)
In the above formula (2), CT is the amount (g) of adipic acid in the test solution for measuring total adipic acid, CF is the amount (g) of adipic acid in the test solution for measuring free adipic acid, and WT is the total The collected amount (g) of the starch sample converted into a dried product in the test solution for measuring adipic acid, and WF means the collected amount (g) of the starch sample converted into a dried product in the test solution for measuring adipic acid.

  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 50% diphenyl-50% dimethylpolysiloxane for gas chromatography at a thickness of 0.25 μm.
Column temperature: held at 120 ° C. for 5 minutes, and then heated to 150 ° C. at 5 ° C. per minute.
Inlet temperature: 250 ° C
Injection method: Split (30: 1)
Carrier gas: helium or nitrogen, flow rate: adjusted so that the retention time of adipic acid is about 8 minutes and the retention time of glutaric acid is about 5 minutes.

(Starch rice crackers)
The starch rice cracker of the present invention is a rice cracker whose main raw material is starchy material, and is a rice cracker that can enjoy a unique texture that can be crisp when applied with a certain level of hardness and a certain level of force. As the starchy raw material, at least the esterified tapioca starch is blended, and a dough is prepared by adding and kneading the auxiliary raw material and water to this, and after molding, calcined or oiled.

  Auxiliary ingredients include amino acids, nucleic acids, proteolysates, seasonings such as salt, sugar, stevia, seafood such as shrimp, squid, sea urchin, and rasami, vegetables, dairy products, meat products, processed bean products, etc. , Spices such as chili and wasabi, and fats and oils. In particular, blending oils and fats is preferable because the texture becomes light.

  The starch cracker of the present invention is prepared using a dough containing 70 to 98% by mass of a starchy raw material in terms of dry matter and 2 to 30% by mass of an auxiliary raw material in terms of dry matter as the dough for the above-mentioned starch cracker. Is preferred.

  As a starch raw material, in addition to the esterified tapioca starch, potato starch, other starches, cereal flour, wheat flour, rice flour and other starch raw materials may be blended, in which case potato starch may be blended. preferable. As shown in the test examples to be described later, according to the aspect of using the esterified tapioca starch in combination with the potato starch, it prevents the deterioration of the texture over time after cooking, which is a problem when the potato starch is used alone. Or it can be suppressed. In this case, the mass ratio of the esterified tapioca starch to potato starch is preferably 10:90 to 100: 0. As potato starch, in addition to unprocessed potato starch, processed potato starch (esterification, etherification, oxidation, etc.), physical processing potato starch (wet heat treatment, fat processing, pregelatinization, etc.) and the like can be used.

  As the compounding quantity of the said esterified tapioca starch, it is preferable to make it contain 70-98 mass% in conversion of a dry matter in the dough of the said starch cracker. Further, when potato starch is further blended, 35 to 49% by mass of the above esterified tapioca starch is converted into 35 to 49% by mass in terms of dry matter, and 35 to 49% by mass of potato starch is converted into dry matter in the dough of the starch cracker. Preferably, the esterified tapioca starch is contained in an amount of 63 to 88.2% by mass in terms of dry matter and potato starch is contained in an amount of 7 to 9.8% by mass in terms of dry matter.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.

  The starch crackers prepared using various starches shown in Table 1 were evaluated.

  Each starch was prepared or obtained as follows.

(Starch No. 1)
Water was added to raw tapioca starch to prepare a 40% by mass starch slurry, and an alkali agent (aqueous sodium hydroxide solution) was added to adjust the pH to 8.5. Next, an acetylated adipic acid crosslinking reaction solution prepared by dissolving adipic acid in acetic anhydride is added in an amount of 1-2% by mass as acetic anhydride and 0.03% by mass as adipic acid with respect to the weight of the dried starch in the starch slurry. Was added in such an amount. At this time, the acetylated adipic acid crosslinking reaction liquid was gradually added over 50 to 100 minutes while adding an alkali agent as appropriate so that the pH of the starch slurry was maintained. After maintaining the pH for about 10 minutes after the addition of the acetylated adipic acid crosslinking reaction solution, the starch slurry was neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain acetylated adipic acid crosslinked tapioca starch.

(Starch No. 2)
Starch No. 1 was added except that the acetylated adipic acid crosslinking reaction solution was added in an amount such that the added amount of the starch slurry relative to the weight of the dried starch was 0.02% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.

(Starch No. 3)
Starch No. 1 was added except that the acetylated adipic acid crosslinking reaction solution was added in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch was 0.01% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.

(Starch No. 4)
Starch No. 5 was added except that the acetylated adipic acid crosslinking reaction solution was added in such an amount that the added amount of starch slurry with respect to the weight of the dried starch was 3 to 4% by mass as acetic anhydride and 0.01% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.

(Starch No. 5)
After adding water to raw tapioca starch to prepare a 40% by weight starch slurry, and adding salt (calcium chloride) in an amount such that the amount of starch slurry added to the dry starch weight is 0.5% by weight, An alkali agent (aqueous sodium hydroxide solution) was added to adjust the pH to 10. Next, sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.05% by mass. After reacting for 60 minutes, the starch slurry was neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain phosphate-crosslinked tapioca starch.

(Starch No. 6)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.03% by mass. In the same manner as in No. 5, phosphoric acid-crosslinked tapioca starch was obtained.

(Starch No. 7)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.02% by mass. In the same manner as in No. 5, phosphoric acid-crosslinked tapioca starch was obtained.

(Starch No. 8)
After adding water to raw tapioca starch to prepare a 40% by weight starch slurry, and adding salt (calcium chloride) in an amount such that the amount of starch slurry added to the dry starch weight is 0.5% by weight, An alkali agent (aqueous sodium hydroxide solution) was added to adjust the pH to 10. Next, sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.05% by mass, and after the reaction for 60 minutes, the starch slurry was adjusted to pH 7 with hydrochloric acid. To this starch slurry, an alkali agent (sodium carbonate aqueous solution) is added to adjust the pH to 10, and the amount of vinyl acetate monomer added as an acetylating agent to the starch slurry based on the weight of the starch slurry is 1 to 2% by mass. Added at. After reacting for 30 minutes, the starch slurry was neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain acetylated phosphoric acid crosslinked tapioca starch.

(Starch No. 9)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.03% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.

(Starch No. 10)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.02% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.

(Starch No. 11)
Sodium trimetaphosphate as a phosphoric acid crosslinking agent is added in an amount such that the amount added to the starch dry weight of the starch slurry is 0.03% by mass, and vinyl acetate monomer as the acetylating agent is added to the starch dry weight of the starch slurry. Starch No. was added except that it was added in an amount of 3 to 4% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.

(Starch No. 12)
“Maru Toshihoro” made by Shihoro Agricultural Cooperative, which is raw potato starch, was used.

(Starch No. 13)
“TAPIOCA STARCH” manufactured by Asia Modified Starch Co., Ltd., a raw tapioca starch, was used.

(Starch No. 14)
Starch No. 5 was added except that the acetylated adipic acid crosslinking reaction solution was added in such an amount that the added amount of starch slurry was 4 to 5% by mass as acetic anhydride and 0.1% by mass as adipic acid relative to the weight of the dried starch. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.

(Starch No. 15)
Starch No. 1 was added except that the acetylated adipic acid crosslinking reaction solution was added in an amount such that the added amount of the starch slurry relative to the weight of the dried starch was 0.08% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.

(Starch No. 16)
Starch No. 1 was added except that the acetylated adipic acid crosslinking reaction solution was added in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch was 0.004% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.

(Starch No. 17)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch was 0.08% by mass. In the same manner as in No. 5, phosphoric acid-crosslinked tapioca starch was obtained.

(Starch No. 18)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.008% by mass. In the same manner as in No. 5, phosphoric acid-crosslinked tapioca starch was obtained.

(Starch No. 19)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch was 0.08% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.

(Starch No. 20)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.008% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.

(Starch No. 21)
“Eclipse MT-01LL” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated tapioca starch, was used.

(Starch No. 22)
A “sun eclipse waxy starch Y” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an unprocessed waxy corn starch, was used.

(Starch No. 23)
“Nissan Neobis C-10” manufactured by Nippon Shokuhin Kako Co., Ltd., which is a phosphate-crosslinked waxy corn starch, was used.

  Table 1 shows the measurement results of peak viscosity and breakdown, heat solubility, acetyl group content, and adipic acid group content in amylography analysis for each starch. Note that the potato starch used in the Reference Example could not be measured because the liquid could not be separated into a precipitate layer and an upper layer by centrifugation in the measurement of the heat solubility.

  In general, it is known that by imparting a crosslinked structure to starch granules, swelling due to heating is suppressed and the peak viscosity is lowered. Moreover, since it is difficult for the starch granules to collapse due to the crosslinked structure, breakdown is difficult to occur. That is, when a crosslinked structure is added, peak viscosity and breakdown are suppressed. In contrast, the starch No. described above. In tapioca starch having a weakly crosslinked structure as prepared in 1 to 11 (Examples 1 to 11), as shown in Table 1, the peak viscosity increased while breakdown was moderately suppressed. I was able to get it. This is considered to be because the starch particles can be prevented from collapsing by the crosslinking without suppressing the swelling caused by heating.

  In order to measure the relationship with the degree of the cross-linked structure, even if the adipic acid group content or the phosphoric acid group content was measured, the lower limit values thereof were below the detection limit in the usual measurement method used. This was thought to be because the above effect was due to the addition of a very slight cross-linked structure.

[Test Example 1] (Starch rice cracker 1)
Various starches shown in Table 1 above were used as starches, and rice cracker dough was prepared with the formulation shown in Table 2 below.

  5 ml of the prepared dough was poured into a hand-baked rice cracker (manufactured by Mitsutori Sangyo Co., Ltd.) and baked at about 230 ° C. for 1 minute. After baking, it was dried in an oven at 100 ° C. for 30 minutes and cooled at room temperature for 10 minutes to obtain a starch cracker.

  The obtained starch crackers were subjected to a sensory evaluation of the texture.

  Specifically, the evaluation standard for the texture was determined to exhibit the hardness and crispy texture that are the characteristics of starch crackers, and the evaluation was made on a 5-point scale (1 to 5). The evaluation criteria for hardness are 5 points for the hard and crisp texture of the reference example using only potato starch immediately after preparation as the starch, and 4 for the texture that is slightly harder than that of the reference example. The point and the hardness were weak, the crispy texture was 3 points, the soft and crunchy texture was 2 points, and the soft and light texture was 1 point from the moment of chewing. The evaluation criteria for the crunchy texture are 5 points for a good cracking texture, 4 points for a slightly cracking texture in the reference example using only potato starch immediately after preparation, 4 points for a slightly crispy texture 3 points, 2 points for a slightly damp texture and 1 point for a damp texture without dampness.

  The evaluation was performed twice immediately after preparation and after storing in an opened plastic bag for 1 week at room temperature, and the change with time was confirmed.

In addition, said sensory evaluation was implemented by eight panelists, and the average score of the panelists was adopted as the score of each starch cracker.
The results are shown in Table 3.

  As shown in Table 3, in the amylography analysis at 6% by mass, test groups of Examples 1-1 to 1-11 using esterified tapioca starch having a peak viscosity of 800 BU or more and a breakdown of 150 to 500 BU The starch cracker of No. 1 was hard and crispy texture similar to the reference example using potato starch. In addition, in the reference example using potato starch after storage for 1 week, the deterioration with time was large and the texture was smoky without moisture, but the starch in the test section of Examples 1-1 to 1-11 In the rice cracker, compared with the reference example, the deterioration was suppressed.

  On the other hand, it is the same acetylated adipic acid-crosslinked tapioca starch as in the test section of Comparative Example 1-1 using unprocessed tapioca starch and the test sections in Examples 1-1 to 1-4, depending on the degree of processing. In the test section of Comparative Examples 1-2 to 1-4 using a starch that does not fall within the range of the viscosity characteristics of the starch in the amylography analysis, the hardness is weak immediately after preparation and the texture is crunchy. The texture was completely different from the reference example. Comparative Example 1 using the same phosphate-crosslinked tapioca starch as in the test sections of Examples 1-5 to 1-7, which does not fall within the range of the viscosity characteristics of starch in the amylography analysis according to the degree of processing 5 and 1-6, and the same acetylated phosphate-crosslinked tapioca starch as in the test groups of Examples 1-8 to 1-11, and the viscosity characteristics of starch in the amylography analysis according to the degree of processing Similarly, in the test groups of Comparative Examples 1-7 and 1-8 using a material that does not fall within the range, the hardness is weak immediately after preparation and the texture is crunchy. What is a reference example using potato starch? It was a completely different texture. Further, the starch crackers, waxy corn starch and processed starch thereof in the test section of Comparative Example 1-9 using acetylated tapioca starch which does not fall within the range of the viscosity characteristics of starch in the amylography analysis without performing adipic acid crosslinking Even with the starch crackers in the test sections of Comparative Examples 1-10 and 1-11 used, it was not possible to obtain a texture similar to the reference example using potato starch.

  In the test groups of Comparative Examples 1-1 to 1-11, after storage for 1 week, the deterioration seemed to be suppressed as compared with the reference example, but this was a soft texture immediately after preparation. Therefore, compared with the reference example, it was difficult to feel the deterioration of the wet texture.

[Test Example 2] (Starch rice cracker 2)
Starch as in Test Example 1 except that the various starches shown in Table 1 were mixed with potato starch at a mass ratio of 10:90 (various starches: potato starch) and used as a starch raw material. A rice cracker was obtained and its sensory evaluation was performed.
The results are shown in Table 4.

  As shown in Table 4, an esterified tapioca starch having a peak viscosity of 800 BU or higher and a breakdown of 150 to 500 BU in amylography analysis at 6% by mass was mixed with potato starch at a mass ratio of 10:90. The starch crackers in the test sections of Examples 2-1 to 2-11 used had a hard and crispy texture similar to the reference example using potato starch. In addition, after storage for 1 week, the reference example using potato starch was greatly deteriorated with time and had a moisture-free savory texture, but the starch in the test sections of Examples 2-1 to 2-11 In the rice cracker, compared with the reference example, the deterioration was suppressed.

  On the other hand, it is the same acetylated adipic acid-crosslinked tapioca starch as in the test section of Comparative Example 2-1 using unprocessed tapioca starch and the test sections in Examples 2-1 to 2-4, depending on the degree of processing In the test section of Comparative Examples 2-2 to 2-4 using a starch that does not fall within the range of the viscosity characteristics of the starch in the amylography analysis, the hardness is weak immediately after preparation and the texture is crisp, potato starch The texture was completely different from the reference example. Comparative Example 2 using the same phosphate-crosslinked tapioca starch as in the test sections of Examples 2-5 to 2-7, which does not fall within the range of the viscosity characteristics of starch in the amylography analysis according to the degree of processing 5 and 2-6, and the same acetylated phosphate-crosslinked tapioca starch as in the test groups of Examples 2-8 to 2-11, and the viscosity characteristics of the starch in the amylography analysis according to the degree of processing Similarly, in the test groups of Comparative Examples 2-7 and 2-8 using those that do not fall within the range, the hardness is weak immediately after preparation, and the texture is crunchy. What is a reference example using potato starch? It was a completely different texture.

[Test Example 3] (Starch rice cracker 3)
Starch as in Test Example 1 except that the various starches shown in Table 1 were mixed with potato starch at a mass ratio of 20:80 (various starches: potato starch) and used as a starch raw material. A rice cracker was obtained and its sensory evaluation was performed.
The results are shown in Table 5.

  As shown in Table 5, an esterified tapioca starch having a peak viscosity of 800 BU or higher and a breakdown of 150 to 500 BU in amylography analysis at 6% by mass was mixed with potato starch at a mass ratio of 20:80. The starch crackers in the test sections of Examples 3-1 to 3-11 used had a hard and crisp texture similar to the reference example using potato starch. In addition, in the reference example using potato starch after storage for 1 week, the deterioration with time was large and the texture was smoky without moisture, but the starch in the test section of Examples 3-1 to 11-11 In the rice cracker, compared with the reference example, the deterioration was suppressed.

  On the other hand, it is the same acetylated adipic acid-crosslinked tapioca starch as in the test section of Comparative Example 3-1 using unprocessed tapioca starch and the test sections of Examples 3-1 to 3-4, depending on the degree of processing In the test sections of Comparative Examples 3-2 to 3-4 using a starch that does not fall within the range of the starch viscosity characteristics in the amylography analysis, the hardness is weak immediately after preparation and the texture is crisp, potato starch The texture was completely different from the reference example. Comparative Example 3 using the same phosphate-crosslinked tapioca starch as in the test plots of Examples 3-5 to 3-7, which did not fall within the range of the viscosity characteristics of starch in the amylography analysis according to the degree of processing 5, 3-6, and the same acetylated phosphate-crosslinked tapioca starch as in the test groups of Examples 3-8 to 3-11, and the viscosity characteristics of the starch in the amylography analysis according to the degree of processing Similarly, in the test groups of Comparative Examples 3-7 and 3-8 using those that do not fall within the range, the hardness is weak immediately after preparation and the texture is crunchy, and the reference example using potato starch is It was a completely different texture.

  From the above results, the esterified tapioca starch used in the test section of the above example is subjected to weak esterification processing while using tapioca starch having a particle size and grain strength different from potato starch as a raw material. Therefore, it was considered that the degree of progress of gelatinization and expansion of the grains during heating was adjusted to the optimum physical properties in order to bring out the texture of starch crackers. Furthermore, the esterified tapioca starch used in the test section of the above example is less susceptible to changes in physical properties during storage after being gelatinized or expanded compared to potato starch, and the deterioration of texture over time was suppressed. It was considered a thing.

Claims (8)

  A starch cracker containing esterified tapioca starch having a peak viscosity of 800 BU or higher and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity of 150 to 500 BU in amylography analysis at 6% by mass.   The starch cracker according to claim 1, wherein the esterified tapioca starch has a heat solubility of 15 to 40%.   The said esterified tapioca starch is 1 type (s) or 2 or more types chosen from the group which consists of acetylated adipic acid bridge | crosslinking tapioca starch, phosphoric acid bridge | crosslinking tapioca starch, and acetylation phosphoric acid bridge | crosslinking tapioca starch. Starch starch crackers.   The esterified tapioca starch is an acetylated adipic acid crosslinked tapioca starch and / or an acetylated phosphate crosslinked tapioca starch having an acetyl group content of 0.1 to 1% by mass. Starch starch crackers.   The starch rice cracker according to any one of claims 1 to 4, wherein the esterified tapioca starch is an acetylated adipic acid-crosslinked tapioca starch whose adipic acid group content does not exceed 0.01 mass%.   Furthermore, potato starch is contained, The mass ratio of the said esterified tapioca starch and this potato starch is 10: 90-100: 0, The starch cracker as described in any one of Claims 1-5.   A rice cracker dough containing esterified tapioca starch having a peak viscosity of 800 BU or more and a breakdown of 150 to 500 BU obtained by subtracting the bottom viscosity from the peak viscosity in an amylographic analysis at 6% by mass is prepared and heated. A method for producing a starch cracker characterized by cooking.   The method for producing starch crackers according to claim 7, wherein the rice cracker dough further contains potato starch, and a mass ratio of the esterified tapioca starch to the potato starch is 10:90 to 100: 0.