JP2016128545A - Method for producing carboxymethylated starch, carboxymethylated starch and use thereof - Google Patents
Method for producing carboxymethylated starch, carboxymethylated starch and use thereof Download PDFInfo
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- 229920002472 Starch Polymers 0.000 title claims abstract description 209
- 235000019698 starch Nutrition 0.000 title claims abstract description 208
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- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims abstract description 41
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- 235000019634 flavors Nutrition 0.000 claims abstract description 39
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229910052801 chlorine Inorganic materials 0.000 claims abstract description 38
- 235000013305 food Nutrition 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 20
- 239000002537 cosmetic Substances 0.000 claims abstract description 11
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 19
- 239000000725 suspension Substances 0.000 claims description 13
- 238000004458 analytical method Methods 0.000 claims description 11
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Inorganic materials Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 claims description 9
- -1 hypochlorite ions Chemical class 0.000 claims description 8
- 239000000243 solution Substances 0.000 abstract description 33
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- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 3
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
Description
本発明は、カルボキシメチル化澱粉の製造方法、当該製造方法により得られるカルボキシメチル化澱粉及び当該カルボキシメチル化澱粉の用途に関する。 The present invention relates to a method for producing carboxymethylated starch, a carboxymethylated starch obtained by the production method, and uses of the carboxymethylated starch.
カルボキシメチル化澱粉は、澱粉中の水酸基がカルボキシメチル基に置換された加工デンプンである。例えば水酸化ナトリウムでｐＨ１０程度に調整した澱粉スラリーにモノクロロ酢酸ナトリウムを添加して反応することで得られる。カルボキシメチル化澱粉は、粒の流動性が良いので医薬品の用途において直接打錠の崩壊剤として広く利用されており、飲食品や化粧品の用途においても増粘剤や乳化安定剤として利用されている。また、例えば下記特許文献１には、玄米粉砕物の結着剤としてカルボキシメチル化澱粉を用いる技術が開示されている。 Carboxymethylated starch is a modified starch in which hydroxyl groups in starch are substituted with carboxymethyl groups. For example, it can be obtained by adding sodium monochloroacetate to a starch slurry adjusted to pH 10 with sodium hydroxide and reacting. Carboxymethylated starch is widely used as a direct tablet disintegrating agent in pharmaceutical applications because of its good particle fluidity, and is also used as a thickener and emulsion stabilizer in food and beverage and cosmetic applications. . Further, for example, Patent Document 1 below discloses a technique using carboxymethylated starch as a binder for pulverized brown rice.
しかしながら、本発明者らの検討によると、カルボキシメチル化澱粉は特有の異味・異臭を有しており、飲食品等に添加した際にその風味に悪影響を与えてしまうという問題があった。 However, according to the study by the present inventors, carboxymethylated starch has a peculiar taste and odor and has a problem of adversely affecting the flavor when added to food and drink.
よって本発明の目的は、特有の異味・異臭を低減したカルボキシメチル化澱粉を提供することにある。また、そのカルボキシメチル化澱粉を利用した飲食品、医薬品、化粧品、又は飼料を提供することにある。更には、そのカルボキシメチル化澱粉を利用して、飲食品のフレーバーリリース向上方法を提供することにある。 Accordingly, an object of the present invention is to provide a carboxymethylated starch with reduced peculiar taste and odor. Moreover, it is providing the food-drinks, pharmaceuticals, cosmetics, or feed using the carboxymethylated starch. Furthermore, it is providing the flavor release improvement method of food-drinks using the carboxymethylated starch.
本発明者らは、上記課題を解決するために、鋭意検討を重ねた結果、澱粉に、次亜塩素酸及び／又は次亜塩素酸イオンを含有する次亜塩素酸水溶液による処理を行うことにより、その処理を経て得られるカルボキシメチル化澱粉の異味・異臭が低減することを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have performed a treatment on starch with a hypochlorous acid aqueous solution containing hypochlorous acid and / or hypochlorite ions. The present inventors have found that the taste and odor of carboxymethylated starch obtained through the treatment is reduced, and have completed the present invention.
即ち、本発明の第１は、カルボキシメチル化澱粉の製造方法であって、澱粉に、前記澱粉の乾燥質量に対する有効塩素濃度が１００ｐｐｍ以上となるように次亜塩素酸及び／又は次亜塩素酸イオンを含有する次亜塩素酸水溶液による処理を行う工程を含むことを特徴とするカルボキシメチル化澱粉の製造方法を提供するものである。 That is, the first of the present invention is a method for producing carboxymethylated starch, wherein hypochlorous acid and / or hypochlorous acid is added to the starch such that the effective chlorine concentration with respect to the dry mass of the starch is 100 ppm or more. The present invention provides a method for producing carboxymethylated starch comprising a step of performing treatment with an aqueous hypochlorous acid solution containing ions.
本発明のカルボキシメチル化澱粉の製造方法においては、前記次亜塩素酸水溶液による処理の後に、該次亜塩素酸処理された澱粉に対してカルボキシメチル化を行うことが好ましい。 In the method for producing carboxymethylated starch of the present invention, it is preferable to perform carboxymethylation on the hypochlorous acid-treated starch after the treatment with the hypochlorous acid aqueous solution.
また、前記澱粉のカルボキシメチル化後に、該カルボキシメチル化された澱粉に対して前記次亜塩素酸水溶液による処理を行うことが好ましい。 Moreover, it is preferable that the carboxymethylated starch is treated with the hypochlorous acid aqueous solution after carboxymethylation of the starch.
また、前記澱粉の乾燥質量に対する有効塩素濃度が１，０００〜１３，０００ｐｐｍとなるように前記次亜塩素酸水溶液による処理を行うことが好ましい。 Moreover, it is preferable to process with the said hypochlorous acid aqueous solution so that the effective chlorine concentration with respect to the dry mass of the said starch may become 1,000-13,000 ppm.
また、前記次亜塩素酸水溶液による処理をｐＨ５．０〜１０．０に保持して行うことが好ましい。 The treatment with the hypochlorous acid aqueous solution is preferably carried out while maintaining the pH at 5.0 to 10.0.
また、前記澱粉のカルボキシメチル化を、該カルボキシメチル化された澱粉中のカルボキシメチル基含量が０．１〜１０質量％となるように行うことが好ましい。 Moreover, it is preferable to perform the carboxymethylation of the said starch so that the carboxymethyl group content in this carboxymethylated starch may be 0.1-10 mass%.
一方、本発明の第２は、上記の方法で製造され、ｐＨ４．０に調整した６質量％澱粉懸濁液のＲＶＡ分析におけるピーク粘度値に対する、ｐＨ９．０に調整した６質量％澱粉懸濁液のＲＶＡ分析におけるピーク粘度値の比が１．２以上であることを特徴とするカルボキシメチル化澱粉を提供するものである。 On the other hand, the second of the present invention is a 6% by mass starch suspension adjusted to pH 9.0 with respect to the peak viscosity value in the RVA analysis of the 6% by mass starch suspension prepared by the above method and adjusted to pH 4.0. The present invention provides a carboxymethylated starch characterized in that the ratio of peak viscosity values in the RVA analysis of the liquid is 1.2 or more.
更に、本発明の第３は、上記の方法で製造したカルボキシメチル化澱粉又は上記のカルボキシメチル化澱粉を含有してなる飲食品、医薬品、化粧品、又は飼料を提供するものである。 Furthermore, 3rd of this invention provides the food / beverage products, pharmaceuticals, cosmetics, or feed which contain the carboxymethylated starch manufactured by said method, or said carboxymethylated starch.
更にまた、本発明の第４は、上記の方法で製造したカルボキシメチル化澱粉又は上記のカルボキシメチル化澱粉を飲食品に含有せしめることを特徴とする飲食品のフレーバーリリース向上方法を提供するものである。 Furthermore, a fourth aspect of the present invention provides a method for improving the flavor release of a food or drink, characterized in that the food or drink contains the carboxymethylated starch produced by the above method or the above carboxymethylated starch. is there.
本発明によれば、澱粉に、その澱粉に対する有効塩素濃度が特定範囲以上となるように次亜塩素酸及び／又は次亜塩素酸イオンを含有する次亜塩素酸水溶液による処理を行うので、その処理を経て得られるカルボキシメチル化澱粉の異味・異臭を低減させることができる。これにより、飲食品等に添加した際に風味に悪影響を及ぼし難いカルボキシメチル化澱粉を得ることができる。更には、驚くべきことに、そのカルボキシメチル化澱粉を飲食品に含有せしめることにより、飲食品のフレーバーリリースを向上させ、良好な風味を有した飲食品を得ることができる。 According to the present invention, the starch is treated with an aqueous hypochlorous acid solution containing hypochlorous acid and / or hypochlorite ions so that the effective chlorine concentration with respect to the starch exceeds a specific range. The taste and odor of carboxymethylated starch obtained through the treatment can be reduced. Thereby, when it adds to food-drinks etc., the carboxymethylated starch which does not have a bad influence on a flavor can be obtained. Furthermore, surprisingly, by including the carboxymethylated starch in foods and drinks, the flavor release of the foods and drinks can be improved, and foods and drinks having a good flavor can be obtained.
本明細書において、カルボキシメチル化澱粉は、澱粉中の水酸基がカルボキシメチル基に置換された加工デンプンを意味する。澱粉に配位している金属又は塩に特に制限は無くナトリウム、カルシウム、カリウム等が配位したものを用いることができるが、食品に好適に用いることができる点でナトリウムが配位したもの（デンプングリコール酸ナトリウム）を用いることが好ましい。 In the present specification, carboxymethylated starch means a modified starch in which a hydroxyl group in starch is substituted with a carboxymethyl group. There are no particular restrictions on the metal or salt coordinated to the starch, and sodium, calcium, potassium, etc. coordinated can be used, but sodium coordinated in that it can be suitably used for food ( Sodium starch glycolate) is preferably used.
本発明のカルボキシメチル化澱粉の製造方法は、澱粉に、その澱粉の乾燥質量に対する有効塩素濃度が１００ｐｐｍ以上となるように次亜塩素酸及び／又は次亜塩素酸イオンを含有する次亜塩素酸水溶液による処理を行う工程を含むことを特徴としている。澱粉の乾燥質量に対する有効塩素濃度は、１００ｐｐｍ以上であればよいが、本発明の効果をより発揮させるためには、澱粉の乾燥質量に対する有効塩素濃度が１，０００〜１３，０００ｐｐｍとなるようにすることが好ましく、１，５００〜１０，０００ｐｐｍとなるようにすることがより好ましい。有効塩素濃度が１００ｐｐｍを下回ると本発明の効果を十分に得ることができない。また、有効塩素濃度が１３，０００ｐｐｍを上回ると、次亜塩素酸の臭い（カルキ臭）が生じ風味に悪影響を及ぼす場合もある。なお、有効塩素濃度とは、一般に、次亜塩素酸水溶液に含まれる次亜塩素酸（ＨＣｌＯ）、次亜塩素酸イオン（ＣｌＯ−）、あるいはそれらから生成する塩素（Ｃｌ２）、酸素（Ｏ２）などの酸化力を塩素（Ｃｌ２）濃度に換算した指標として知られ、例えばヨウ素滴定法などにより定量することができる。また、市販の試験紙などによっても比較的精度良く測定することができる。 The method for producing carboxymethylated starch of the present invention comprises hypochlorous acid containing hypochlorous acid and / or hypochlorite ions so that the effective chlorine concentration with respect to the dry mass of the starch is 100 ppm or more. It includes a step of performing a treatment with an aqueous solution. Although the effective chlorine concentration with respect to the dry mass of starch should just be 100 ppm or more, in order to exhibit the effect of this invention more, the effective chlorine concentration with respect to the dry mass of starch is set to 1,000-13,000 ppm. It is preferable to make it 1,500-10,000 ppm, and it is more preferable. When the effective chlorine concentration is less than 100 ppm, the effect of the present invention cannot be sufficiently obtained. Moreover, if the effective chlorine concentration exceeds 13,000 ppm, a hypochlorous acid odor (calcium odor) may be produced, which may adversely affect the flavor. The effective chlorine concentration generally means hypochlorous acid (HClO), hypochlorite ion (ClO − ) contained in a hypochlorous acid aqueous solution, chlorine (Cl 2 ), oxygen (O It is known as an index obtained by converting the oxidizing power of 2 ) into a chlorine (Cl 2 ) concentration, and can be quantified by, for example, iodine titration. Further, it can be measured with relatively high accuracy using a commercially available test paper or the like.
次亜塩素酸及び／又は次亜塩素酸イオンを含有する次亜塩素酸水溶液（以下、単に「次亜塩素酸水溶液」ということがある。）としては、次亜塩素酸ナトリウム水溶液、次亜塩素酸カリウム水溶液、次亜塩素酸カルシウム水溶液などが挙げられる。なかでも次亜塩素酸ナトリウム水溶液は、野菜、果実などの消毒にも用いられており、本発明においても好適に用いられる。 Hypochlorous acid aqueous solution containing hypochlorous acid and / or hypochlorite ions (hereinafter sometimes simply referred to as “hypochlorous acid aqueous solution”) includes sodium hypochlorite aqueous solution, hypochlorous acid. Examples include potassium acid aqueous solution and calcium hypochlorite aqueous solution. Especially, sodium hypochlorite aqueous solution is used also for disinfection of vegetables, fruits, etc., and it is used suitably also in this invention.
本発明の製造方法において、次亜塩素酸及び／又は次亜塩素酸イオンを含有する次亜塩素酸水溶液による処理とは、具体的には次亜塩素酸水溶液中で澱粉を懸濁させる処理等である。より具体的には、例えば、塩酸等の酸剤、あるいは水酸化ナトリウム等のアルカリ剤を加えｐＨ５〜１０程度に調整した澱粉懸濁液に、次亜塩素酸ナトリウム水溶液を澱粉の乾燥質量に対し有効塩素濃度が１００ｐｐｍ以上となるよう添加し、１０〜６０℃で１０〜１２０分間保持攪拌することで処理できる。このとき、澱粉を次亜塩素酸ナトリウム水溶液に直接懸濁することで処理してもよく、澱粉を水等に懸濁して澱粉懸濁液を調製した後に次亜塩素酸ナトリウム塩または次亜塩素酸ナトリウム溶液を適当な有効塩素濃度となるよう混合して処理してもよい。処理時のｐＨも特に制限はないが、塩素ガス発生防止及び低粘度化防止の点からｐＨ５〜１０の範囲に保持して行うことが好ましく、ｐＨ６．０〜８．０の範囲に保持して行うことがより好ましい。 In the production method of the present invention, the treatment with a hypochlorous acid aqueous solution containing hypochlorous acid and / or hypochlorite ions specifically includes a treatment of suspending starch in a hypochlorous acid aqueous solution, etc. It is. More specifically, for example, an aqueous sodium hypochlorite solution is added to the starch dry mass to a starch suspension adjusted to pH 5 to 10 by adding an acid agent such as hydrochloric acid or an alkali agent such as sodium hydroxide. It can be processed by adding the effective chlorine concentration to 100 ppm or more and holding and stirring at 10 to 60 ° C. for 10 to 120 minutes. At this time, the starch may be treated by directly suspending it in an aqueous sodium hypochlorite solution. After preparing the starch suspension by suspending the starch in water or the like, sodium hypochlorite salt or hypochlorite A sodium acid solution may be mixed and processed to have an appropriate effective chlorine concentration. The pH during the treatment is not particularly limited, but it is preferably maintained in the range of pH 5 to 10 from the viewpoint of prevention of chlorine gas generation and viscosity reduction, and is maintained in the range of pH 6.0 to 8.0. More preferably.
本発明の製造方法において、澱粉を次亜塩素酸水溶液で処理するタイミングに特に制限はなく、澱粉のカルボキシメチル化前であってもよくまたは澱粉のカルボキシメチル化後であってもよい。即ち、例えば既にカルボキシメチル化されたカルボキシメチル化澱粉を次亜塩素酸水溶液で処理することによっても本発明の効果を享受することができる。ただし、本発明の効果をより発揮させるためには、次亜塩素酸水溶液による処理は、澱粉のカルボキシメチル化前に行うことが好ましい。即ち、原資澱粉、より好ましくは未加工の原資澱粉を次亜塩素酸水溶液で処理する工程を経た後、カルボキシメチル化処理を行うことが好ましい。 In the production method of the present invention, the timing of treating starch with an aqueous hypochlorous acid solution is not particularly limited, and may be before carboxymethylation of starch or after carboxymethylation of starch. That is, for example, the effects of the present invention can also be obtained by treating carboxymethylated starch that has already been carboxymethylated with a hypochlorous acid aqueous solution. However, in order to exert the effect of the present invention more, it is preferable to perform the treatment with the hypochlorous acid aqueous solution before carboxymethylation of starch. That is, it is preferable to carry out a carboxymethylation treatment after a step of treating raw starch, more preferably raw raw starch with an aqueous hypochlorous acid solution.
澱粉のカルボキシメチル化処理は、アルカリ性条件下の澱粉懸濁液にモノクロロ酢酸ナトリウムを添加するなど、従来公知の方法で行えばよい。より具体的には、例えば、塩酸等の酸剤、あるいは水酸化ナトリウム等のアルカリ剤を加えｐＨ９〜１３程度に調整した澱粉懸濁液に、澱粉の乾燥質量１００質量部に対し０．１〜５０質量部のモノクロロ酢酸ナトリウムを添加し、１０〜６０℃で１〜４８時間保持攪拌することで処理できる。 Carboxymethylation of starch may be performed by a conventionally known method such as adding sodium monochloroacetate to a starch suspension under alkaline conditions. More specifically, for example, an acid agent such as hydrochloric acid or an alkali agent such as sodium hydroxide is added to adjust the pH to about 9 to 13, and 0.1 to 0.1 parts by mass of the dry mass of starch. The treatment can be performed by adding 50 parts by mass of sodium monochloroacetate and holding and stirring at 10 to 60 ° C. for 1 to 48 hours.
本発明に使用することができる原資澱粉としては、産業的に利用可能な澱粉であれば特に制限はなく、例えば、コーンスターチ、タピオカ、米澱粉、小麦澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、片栗澱粉、葛澱粉、蕨澱粉、サゴ澱粉、エンドウ豆澱粉、オオウバユリ澱粉等が挙げられる。このなかでも特にタピオカ、コーンスターチ、米澱粉、馬鈴薯澱粉が安価で大量に入手しやすいので好ましい。また、いずれの澱粉においても通常の澱粉に加え、ウルチ種、ワキシー種、ハイアミロース種のように、育種学的手法もしくは遺伝子工学的手法において改良されたものを用いてもよい。これらの澱粉は、市販のものを使用することができる。ワキシー種の澱粉は、増粘剤や乳化安定剤として効果が高いが、一方で異臭等が強いことから、本発明の効果をより発揮できる点でワキシー種を用いるのが好ましい。 The raw material starch that can be used in the present invention is not particularly limited as long as it is an industrially available starch. For example, corn starch, tapioca, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, potato starch Starch, kuzu starch, potato starch, sago starch, pea starch, green lily starch and the like can be mentioned. Of these, tapioca, corn starch, rice starch, and potato starch are particularly preferable because they are inexpensive and easily available in large quantities. Further, in any starch, in addition to ordinary starch, those modified in breeding techniques or genetic engineering techniques such as urch seeds, waxy seeds, and high amylose seeds may be used. As these starches, commercially available products can be used. Waxy seed starch is highly effective as a thickener and emulsion stabilizer, but on the other hand, it has a strong off-flavor and the like, and it is preferable to use waxy seed from the viewpoint that the effects of the present invention can be further exerted.
本発明の製造方法で得られるカルボキシメチル化澱粉は、以下の方法で測定されるｐＨ４．０およびｐＨ９．０におけるＲＶＡピーク粘度の比が１．２以上であることが好ましい。ピーク粘度とは、以下の方法の分析における最大粘度のことである。
［ＲＶＡピーク粘度比の測定］
即ち、ｐＨ調整試薬を添加してｐＨを４．０に調整した６質量％澱粉懸濁液３０ｇを、パドルにて５０ｒｐｍの回転数で撹拌しながら５０℃から３分４２秒で９５℃に至る連続的な加温状態を与える条件で、ラピッド・ビスコ・アナライザー（例えばＰｅｒｔｅｎ Ｉｎｓｔｒｕｍｅｎｔｓ社製）によるＲＶＡ分析を行う。また、ｐＨ調整試薬を添加してｐＨを９．０に調整した６質量％澱粉懸濁液についても、同様に、ＲＶＡ分析を行う。ｐＨ４．０において得られたピーク粘度値（Ａ）に対する、ｐＨ９．０において得られたピーク粘度値（Ｂ）の比、即ちピーク粘度値（Ｂ）／ピーク粘度値（Ａ）を計算する。
The carboxymethylated starch obtained by the production method of the present invention preferably has a ratio of RVA peak viscosity at pH 4.0 and pH 9.0 measured by the following method of 1.2 or more. The peak viscosity is the maximum viscosity in the analysis of the following method.
[Measurement of RVA peak viscosity ratio]
That is, 30 g of a 6% by mass starch suspension adjusted to pH 4.0 by adding a pH adjusting reagent reaches 95 ° C. from 50 ° C. in 3 minutes and 42 seconds while stirring at 50 rpm in a paddle. RVA analysis is performed with a Rapid Visco Analyzer (for example, manufactured by Perten Instruments) under conditions that give a continuous warming state. Further, RVA analysis is similarly performed on a 6 mass% starch suspension whose pH is adjusted to 9.0 by adding a pH adjusting reagent. The ratio of the peak viscosity value (B) obtained at pH 9.0 to the peak viscosity value (A) obtained at pH 4.0, ie, the peak viscosity value (B) / peak viscosity value (A) is calculated.
澱粉にカルボキシメチル基が導入されると澱粉が電荷を帯びｐＨ９．０におけるＲＶＡピーク粘度が高くなる。一方で、次亜塩素酸水溶液による処理において、有効塩素濃度が高すぎる、処理時間が長すぎる、処理がアルカリ性条件下で行われる等の理由により次亜塩素酸水溶液による処理が過剰であると澱粉が低分子化してしまうため粘度が低くなりｐＨ４．０およびｐＨ９．０におけるＲＶＡピークの粘度の差が小さくなる。よって、上記値は次亜塩素酸水溶液による処理およびカルボキシメチル化がバランスよく適切に行われたことの指標として用いることができる。そして、上記値を１．２以上とすることで本発明の効果をより発揮させることができ、また粘度が低くないので増粘剤や乳化安定剤として好適に用いることができる。 When carboxymethyl groups are introduced into the starch, the starch is charged and the RVA peak viscosity at pH 9.0 increases. On the other hand, in the treatment with the hypochlorous acid aqueous solution, if the effective chlorine concentration is too high, the treatment time is too long, or the treatment with the hypochlorous acid aqueous solution is excessive due to the treatment being performed under alkaline conditions, etc. , The viscosity becomes low and the difference in viscosity between the RVA peaks at pH 4.0 and pH 9.0 becomes small. Therefore, the above value can be used as an indicator that the treatment with the hypochlorous acid aqueous solution and the carboxymethylation were appropriately performed in a balanced manner. And the effect of this invention can be exhibited more by making the said value 1.2 or more, and since a viscosity is not low, it can be used suitably as a thickener or an emulsion stabilizer.
本発明の製造方法で得られるカルボキシメチル化澱粉は、そのカルボキシメチル基含量が０．１〜１０質量％であることが好ましく、０．５〜５質量％であることがより好ましく、１〜２質量％であることが更により好ましい。上記範囲内とすることで乳化安定剤としての効果をより発揮することができる。また、上記範囲を超えると水中で著しく増粘するため、水系での反応が困難となり製造効率が低下する可能性がある。 The carboxymethylated starch obtained by the production method of the present invention preferably has a carboxymethyl group content of 0.1 to 10% by mass, more preferably 0.5 to 5% by mass, and 1-2. It is still more preferable that it is mass%. The effect as an emulsion stabilizer can be exhibited more by making it in the said range. Moreover, since it will increase in water remarkably when it exceeds the said range, reaction in water system will become difficult and manufacturing efficiency may fall.
カルボキシメチル化澱粉におけるカルボキシメチル基含量は、以下の方法で測定することができる。
［カルボキシメチル基含量の測定］
絶乾したカルボキシメチル化澱粉を吸湿しないように注意しながらすりつぶし、標準網ふるい８５０μｍを通過させたものを２ｇ正確に秤量する。これにエタノール１２．５ｍＬ及び０．２Ｎ塩酸１２．５ｍＬを加え、時々かき混ぜながら３０分間放置した後、吸引ろ過し、ビーカーの残留物を水でろ過器に洗い込む。ろ紙上の残留物を洗液が塩化物の反応を呈さなくなる（０．１Ｎ硝酸銀水溶液を洗液に数滴加えても白濁しない状態）まで水で洗浄し、洗浄後の残留物を採取する。これをビーカーに入れ、水３００ｍＬを加えて懸濁し、撹拌しながら水浴中で加熱して糊化させ、更に１５分間加熱した。水浴から取り出し、熱いうちに０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液で滴定し（指示薬：フェノールフタレイン）、その滴定量（ｍＬ）をＳとする。別途、同量の未加工澱粉を正確に秤量し、ビーカーに入れ５０％エタノール２５ｍＬを加えて３０分間撹拌して懸濁する。その懸濁液を吸引ろ過し、ビーカーの残留物をろ過器に洗い込む。ろ紙上の残留物を水２００ｍＬで洗浄し、洗浄後の残留物を採取する。これをビーカーに入れ、水３００ｍＬを加えて懸濁し、以下上記と同様に操作し、０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液での滴定量（ｍＬ）をＢとする。下記式（１）及び（２）によりカルボキシル基含量及びカルボキシメチル基含量を算出する。
The carboxymethyl group content in carboxymethylated starch can be measured by the following method.
[Measurement of carboxymethyl group content]
The dried carboxymethylated starch is ground with care so as not to absorb moisture, and 2 g of a product passed through a standard mesh sieve 850 μm is accurately weighed. Ethanol (12.5 mL) and 0.2N hydrochloric acid (12.5 mL) are added thereto, and the mixture is allowed to stand for 30 minutes with occasional stirring, followed by suction filtration, and the beaker residue is washed into the filter with water. The residue on the filter paper is washed with water until the washing solution does not exhibit a chloride reaction (a state in which even if a few drops of 0.1N silver nitrate aqueous solution is added to the washing solution), the residue after washing is collected. This was put into a beaker, 300 mL of water was added and suspended, heated in a water bath with stirring, gelatinized, and further heated for 15 minutes. Remove from the water bath, and titrate with a 0.1 mol / L sodium hydroxide solution while hot (indicator: phenolphthalein). Separately, the same amount of raw starch is accurately weighed, put into a beaker, added with 25 mL of 50% ethanol, and suspended by stirring for 30 minutes. The suspension is suction filtered and the beaker residue is washed into the filter. The residue on the filter paper is washed with 200 mL of water, and the residue after washing is collected. This is put into a beaker, 300 mL of water is added and suspended, and the operation is performed in the same manner as described above. The carboxyl group content and carboxymethyl group content are calculated from the following formulas (1) and (2).
カルボキシル基含量（％）＝{（Ｓ−Ｂ）×０．４５}／澱粉試料乾燥物重量（ｇ）…（１）
カルボキシメチル基含量（％）＝カルボキシル基含量（％）×５９／４５…（２）
Carboxyl group content (%) = {(SB) × 0.45} / starch sample dry matter weight (g) (1)
Carboxymethyl group content (%) = carboxyl group content (%) × 59/45 (2)
本発明の製造方法で得られるカルボキシメチル化澱粉は、これに、更に酸化処理、エステル化処理、エーテル化処理、架橋処理といった化学修飾処理や、α化処理、造粒処理、湿熱処理、油脂加工処理、ボールミル処理、微粉砕処理、加熱処理、温水処理、殺菌処理、酸処理、アルカリ処理、酵素処理といった加工処理、あるいはそれらの２種以上の処理を施してもよい。 Carboxymethylated starch obtained by the production method of the present invention is further subjected to chemical modification treatment such as oxidation treatment, esterification treatment, etherification treatment, and crosslinking treatment, alpha treatment, granulation treatment, wet heat treatment, and fat processing. A processing treatment such as a treatment, a ball mill treatment, a fine pulverization treatment, a heat treatment, a hot water treatment, a sterilization treatment, an acid treatment, an alkali treatment and an enzyme treatment, or two or more kinds thereof may be performed.
本発明の製造方法で得られるカルボキシメチル化澱粉は、種々の用途に利用することができる。例えば、飲食品、医薬品、化粧品等が挙げられるが、これらに限らない。 The carboxymethylated starch obtained by the production method of the present invention can be used for various applications. For example, food / beverage products, pharmaceuticals, cosmetics and the like can be mentioned, but are not limited thereto.
飲食品としては、ソース類・タレ類・ドレッシング・マヨネーズ・ケチャップ・天つゆ・麺つゆ・カレールウ・シチューの素・スープの素・ダシの素・複合調味料などの各種調味料、せんべい・あられ・おこし・求肥・餅類・まんじゅう・ういろう・餡類・羊羹・水羊羹・錦玉・カステラなどの各種和菓子、ビスケット・クラッカー・クッキー・パイ・プリン・バタークリーム・カスタードクリーム・シュークリーム・ワッフル・スポンジケーキ・ドーナツ・チョコレート・チューインガム・キャラメル・ヌガー・キャンディー・ゼリーなどの各種洋菓子、パン・ベーグル・マフィンなどの各種パン類、中華麺・うどん・そば・パスタ・素麺・春雨・餃子の皮・春巻きの皮などの各種麺類、アイスクリーム・ジェラート・シャーベットなどの各種氷菓、果実のシロップ漬・氷蜜などの各種シロップ類、フラワーペースト・ピーナッツペースト・フルーツペーストなどの各種ペースト類、ジャム・マーマレード・ピュレ・漬け物などの各種果実や野菜の加工食品類、ハム・ベーコン・ソーセージ・ハンバーグ・ミートボール・トンカツ・唐揚げなどの各種畜肉製品類、魚肉ハム・魚肉ソーセージ・カマボコ・チクワ・薩摩揚げなどの各種魚肉製品類、バッター・打ち粉などの揚げ物用衣材、チーズ・ヨーグルトなどの各種乳製品、玉子豆腐・オムレツ・玉子焼きなどの各種卵加工品、ホットケーキミックス・お好み焼き粉ミックスなどの各種ミックス粉、即席飲料・即席汁粉・即席スープなどの各種即席食品、果実飲料・野菜飲料・茶飲料・ノンアルコールビールなどの各種ノンアルコール飲料、ビール系飲料・チューハイ・清酒・果実酒などの各種アルコール飲料、健康食品、サプリメントなどが挙げられる。また、通常の飲食品の形態に加え、離乳食、病人食、嚥下食、介護食等の形態としても利用することもできる。 As food and beverages, various seasonings such as sauces, sauces, dressing, mayonnaise, ketchup, tsutsuyu, noodle soup, curry roux, stew ingredients, soup ingredients, dashi ingredients, compound seasonings, senbei, arabe, okoshi・ Freshing fertilizer, rice cakes, manju, sea bream, rice cakes, sheep candy, water sheep cake, brocade, castella and other Japanese sweets, biscuits, crackers, cookies, pie, pudding, butter cream, custard cream, shoe cream, waffle, sponge cake, Various confectionery such as donuts, chocolate, chewing gum, caramel, nougat, candy, jelly, various breads such as bread, bagels, muffins, Chinese noodles, udon, soba, pasta, raw noodles, vermicelli, dumpling skin, spring rolls, etc. Noodles, ice cream, gelato, sherbet, etc. Seed ice confectionery, various syrups such as syrup pickles and ice honey, various pastes such as flower paste, peanut paste and fruit paste, processed fruits and vegetables such as jam, marmalade, puree, pickles, ham, Various meat products such as bacon, sausage, hamburger, meatballs, tonkatsu, deep-fried fish, various fish products such as fish ham, fish sausage, seaweed, chikuwa, fried chicken, and fried foods such as batter and flour Various dairy products such as cheese and yogurt, various egg processed products such as egg tofu, omelet and egg baked goods, various mixed powders such as hot cake mix and okonomiyaki powder mix, various instant foods such as instant drinks, instant soup powder and instant soup, Non-alcoholic beverages such as fruit drinks, vegetable drinks, tea drinks and non-alcoholic beers Lumpur drinks, beer-based beverages, chu-hi-sake-fruit variety of alcoholic beverages such as wine, health foods, such as supplements and the like. Moreover, in addition to the form of normal food-drinks, it can also utilize as forms, such as baby food, sick food, swallowing food, and nursing food.
飲食品における含有量は、その種類等に応じて適宜設定すればよく、特に制限は無ないが、典型的には、例えば固形物換算量として０．０１〜５質量％、好ましくは０．１〜２質量％などとすることができる。 What is necessary is just to set suitably in food-drinks according to the kind etc., and there is no restriction | limiting in particular, Typically, for example, 0.01-5 mass% as a solid substance conversion amount, Preferably it is 0.1. ˜2% by mass.
また、医薬品においては、特に例えば、その崩壊剤や賦形剤、結合剤などとして利用することができる。その医薬品の形態に特に制限はなく、錠剤状、顆粒状、カプセル（軟カプセル、硬カプセル）状、粉末状、スティック状等が例示される。医薬品における含有量は、その種類等に応じて適宜設定すればよく、特に制限はないが、典型的には、例えば固形物換算量として０．５〜３０質量％、好ましくは２〜２０質量％などとすることができる。 In pharmaceuticals, for example, it can be used as, for example, a disintegrant, an excipient, or a binder. There is no restriction | limiting in particular in the form of the pharmaceutical, Tablet shape, granule shape, capsule (soft capsule, hard capsule) shape, powder shape, stick shape, etc. are illustrated. The content in the pharmaceutical may be appropriately set according to the type and the like, and is not particularly limited, but typically, for example, 0.5 to 30% by mass, preferably 2 to 20% by mass as a solid equivalent amount, for example. And so on.
また、化粧品においては、特に例えば、その結合剤、乳化安定剤、増粘剤などとして利用することができる。その化粧品の形態に特に制限はなく、クリーム、軟膏、ジェル、化粧液、泡状製剤、噴霧製剤、パック等が例示される。化粧品における含有量は、その種類等に応じて適宜設定すればよく、特に制限はないが、典型的には、例えば固形物換算量として０．１〜２０質量％、好ましくは０．５〜１０質量％などとすることができる。 In cosmetics, for example, it can be used as a binder, an emulsion stabilizer, a thickener, and the like. The form of the cosmetic is not particularly limited, and examples thereof include creams, ointments, gels, cosmetic liquids, foam preparations, spray preparations, packs and the like. The content in the cosmetic may be appropriately set according to the type and the like, and is not particularly limited. Typically, however, the content is, for example, 0.1 to 20% by mass, preferably 0.5 to 10% in terms of solid matter. The mass% can be used.
また、家畜、家禽、魚類やペット動物等の飼料（ペットフード）として利用することもできる。飼料における含有量は、その種類等に応じて適宜設定すればよく、特に制限はないが、典型的には、例えば固形物換算量として０．１〜７０質量％、好ましくは０．５〜５０質量％などとすることができる。 It can also be used as feed (pet food) for livestock, poultry, fish and pet animals. The content in the feed may be appropriately set according to the type and the like, and is not particularly limited, but typically, for example, 0.1 to 70% by mass, preferably 0.5 to 50 in terms of solid matter equivalent. The mass% can be used.
更に上記用途以外の工業用途等に用いてもよいことは勿論である。 Of course, it may be used for industrial applications other than the above applications.
本発明の製造方法で得られるカルボキシメチル化澱粉は、後述の実施例で示されるように、カルボキシメチル化澱粉特有の異味・異臭が低減され飲食品等の風味に悪影響を及ぼさないことに加え、フレーバーリリースを向上させる効果を有する。よって、種々の飲食品に含有せしめて、そのフレーバーリリースを向上さることができる。なお、フレーバーリリースとは飲食品を摂取する際に飲食品由来の好ましい香りが口腔内に放出されることを意味しており、フレーバーリリースが優れているほど飲食品の「おいしさ」を感じることができる。一般に、未加工澱粉、加工澱粉あるいはデキストリンなどの多糖類を飲食品に添加するとフレーバーリリースが阻害され、飲食品由来の好ましい香りがマスキングさてしまうが、本発明の製造方法で得られるカルボキシメチル化澱粉によれば、そのような弊害がなく、更には飲食品のフレーバーリリースを向上させることが可能である。 Carboxymethylated starch obtained by the production method of the present invention, as shown in the examples below, in addition to reducing the off-flavor and odor peculiar to carboxymethylated starch and not adversely affecting the flavor of food and drink, Has the effect of improving flavor release. Therefore, it can be contained in various foods and drinks, and the flavor release can be improved. In addition, flavor release means that a preferred scent derived from food or drink is released into the oral cavity when ingesting food or drink, and the better the flavor release, the more delicious the food is. Can do. In general, when polysaccharides such as raw starch, processed starch or dextrin are added to foods and drinks, flavor release is inhibited, and the preferred fragrance derived from foods and drinks is masked, but the carboxymethylated starch obtained by the production method of the present invention According to the above, there is no such harmful effect, and it is possible to further improve the flavor release of food and drink.
以下に実施例を挙げて本発明の詳細を説明するが、本発明の技術的範囲は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. However, the technical scope of the present invention is not limited to the following examples.
［澱粉試料の調製］
・試料１
ワキシーコーンスターチを用いた。
[Preparation of starch sample]
・ Sample 1
Waxy corn starch was used.
・試料２
ワキシーコーンスターチに予め水を添加して３０〜４０質量％のスラリー状にした。４０℃に加温した後、澱粉の乾燥質量１００質量部に対して２０質量部の硫酸ナトリウムを溶解し、ｐＨ６〜８に調整した。有効塩素濃度が澱粉の乾燥質量に対して２００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加し、３０分間反応した。水酸化ナトリウム等からなるアルカリ剤を添加してｐＨ１２に調整した後、澱粉の乾燥質量１００質量部に対して０．５質量部のモノクロロ酢酸ナトリウムを添加して２０時間反応した。その後、水洗、脱水した後、乾燥させ、試料２のカルボキシメチル化澱粉を調製した。
・ Sample 2
Water was previously added to the waxy corn starch to form a slurry of 30 to 40% by mass. After heating to 40 degreeC, 20 mass parts sodium sulfate was melt | dissolved with respect to 100 mass parts of dry mass of starch, and it adjusted to pH 6-8. A sodium hypochlorite aqueous solution was added to the slurry so that the effective chlorine concentration was 200 ppm with respect to the dry mass of the starch, and the mixture was reacted for 30 minutes. After adjusting the pH to 12 by adding an alkali agent comprising sodium hydroxide or the like, 0.5 parts by mass of sodium monochloroacetate was added to react with 100 parts by mass of the dry mass of the starch and reacted for 20 hours. Then, it washed with water, spin-dry | dehydrated, it was made to dry and the carboxymethylated starch of the sample 2 was prepared.
・試料３
試料２の調製において、澱粉の乾燥質量１００質量部に対して０．５質量部のモノクロロ酢酸ナトリウムを添加する代わりに、２．５質量部のモノクロロ酢酸ナトリウムを添加した以外は、試料２と同様にして、試料３のカルボキシメチル化澱粉を調製した。
・ Sample 3
Sample 2 was prepared in the same manner as Sample 2, except that 2.5 parts by mass of sodium monochloroacetate was added instead of 0.5 parts by mass of sodium monochloroacetate per 100 parts by mass of dry starch. Thus, carboxymethylated starch of Sample 3 was prepared.
・試料４
試料２の調製において、澱粉の乾燥質量１００質量部に対して０．５質量部のモノクロロ酢酸ナトリウムを添加する代わりに、５．０質量部のモノクロロ酢酸ナトリウムを添加した以外は、試料２と同様にして、試料４のカルボキシメチル化澱粉を調製した。
・ Sample 4
In the preparation of Sample 2, the same as Sample 2 except that 5.0 parts by mass of sodium monochloroacetate was added instead of adding 0.5 parts by mass of sodium monochloroacetate to 100 parts by mass of the dry mass of starch. Thus, carboxymethylated starch of Sample 4 was prepared.
・試料５
ワキシーコーンスターチに予め水を添加して３０〜４０質量％のスラリー状にした。４０℃に加温した後、澱粉の乾燥質量１００質量部に対して２０質量部の硫酸ナトリウムを溶解し、水酸化ナトリウム等からなるアルカリ剤を添加してｐＨ１２に調整した後、澱粉の乾燥質量１００質量部に対して１０質量部のモノクロロ酢酸ナトリウムを添加して２０時間反応した。その後、水洗、脱水した後、乾燥させ、試料５のカルボキシメチル化澱粉を調製した。
・ Sample 5
Water was previously added to the waxy corn starch to form a slurry of 30 to 40% by mass. After heating to 40 ° C., 20 parts by mass of sodium sulfate is dissolved with respect to 100 parts by mass of the starch dry, and after adding an alkali agent comprising sodium hydroxide to adjust to pH 12, the dry mass of starch 10 parts by mass of sodium monochloroacetate was added to 100 parts by mass and reacted for 20 hours. Thereafter, it was washed with water, dehydrated, and dried to prepare Sample 5 carboxymethylated starch.
・試料６
ワキシーコーンスターチに予め水を添加して３０〜４０質量％のスラリー状にした。４０℃に加温した後、澱粉の乾燥質量１００質量部に対して２０質量部の硫酸ナトリウムを溶解し、ｐＨ６〜８に調整した。有効塩素濃度が澱粉の乾燥質量に対して５０ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加し、３０分間反応した。水酸化ナトリウム等からなるアルカリ剤を添加してｐＨ１２に調整した後、澱粉の乾燥質量１００質量部に対して１０質量部のモノクロロ酢酸ナトリウムを添加して２０時間反応した。その後、水洗、脱水した後、乾燥させ、試料６のカルボキシメチル化澱粉を調製した。
・ Sample 6
Water was previously added to the waxy corn starch to form a slurry of 30 to 40% by mass. After heating to 40 degreeC, 20 mass parts sodium sulfate was melt | dissolved with respect to 100 mass parts of dry mass of starch, and it adjusted to pH 6-8. A sodium hypochlorite aqueous solution was added to the slurry so that the effective chlorine concentration was 50 ppm with respect to the dry mass of the starch, and the mixture was reacted for 30 minutes. After adding the alkali agent which consists of sodium hydroxide etc. and adjusting to pH 12, 10 mass parts sodium monochloroacetate was added with respect to 100 mass parts dry mass of starch, and it reacted for 20 hours. Thereafter, it was washed with water, dehydrated, and dried to prepare Sample 6 carboxymethylated starch.
・試料７
試料６の調製において、有効塩素濃度が澱粉の乾燥質量に対して５０ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加する代わりに、２００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加した以外は、試料６と同様にして、試料７のカルボキシメチル化澱粉を調製した。
・ Sample 7
In the preparation of Sample 6, instead of adding the sodium hypochlorite aqueous solution to the slurry so that the effective chlorine concentration is 50 ppm with respect to the dry mass of the starch, the sodium hypochlorite aqueous solution is added to the slurry so that it becomes 200 ppm. A carboxymethylated starch of Sample 7 was prepared in the same manner as Sample 6, except that it was added.
・試料８
試料６の調製において、有効塩素濃度が澱粉の乾燥質量に対して５０ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加する代わりに、２０００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加した以外は、試料６と同様にして、試料８のカルボキシメチル化澱粉を調製した。
・ Sample 8
In the preparation of Sample 6, instead of adding the sodium hypochlorite aqueous solution to the slurry so that the effective chlorine concentration is 50 ppm with respect to the dry mass of the starch, the sodium hypochlorite aqueous solution is added to the slurry so that it becomes 2000 ppm. A carboxymethylated starch of Sample 8 was prepared in the same manner as Sample 6, except that it was added.
・試料９
試料６の調製において、有効塩素濃度が澱粉の乾燥質量に対して５０ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加する代わりに、６０００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加した以外は、試料６と同様にして、試料９のカルボキシメチル化澱粉を調製した。
・ Sample 9
In the preparation of Sample 6, instead of adding the sodium hypochlorite aqueous solution to the slurry so that the effective chlorine concentration is 50 ppm relative to the dry mass of the starch, the sodium hypochlorite aqueous solution is added to the slurry so as to be 6000 ppm. A carboxymethylated starch of Sample 9 was prepared in the same manner as Sample 6, except that it was added.
・試料１０
試料６の調製において、有効塩素濃度が澱粉の乾燥質量に対して５０ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加する代わりに、１２０００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加した以外は、試料６と同様にして、試料１０のカルボキシメチル化澱粉を調製した。
・ Sample 10
In the preparation of Sample 6, instead of adding sodium hypochlorite aqueous solution to the slurry so that the effective chlorine concentration is 50 ppm with respect to the dry mass of the starch, sodium hypochlorite aqueous solution is added to the slurry so that it becomes 12000 ppm. A carboxymethylated starch of Sample 10 was prepared in the same manner as Sample 6, except that it was added.
・試料１１
試料６の調製において、有効塩素濃度が澱粉の乾燥質量に対して５０ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加する代わりに、１５０００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加した以外は、試料６と同様にして、試料１１のカルボキシメチル化澱粉を調製した。
・ Sample 11
In the preparation of Sample 6, instead of adding the sodium hypochlorite aqueous solution to the slurry so that the effective chlorine concentration is 50 ppm with respect to the dry mass of the starch, the sodium hypochlorite aqueous solution is added to the slurry so as to be 15000 ppm. A carboxymethylated starch of Sample 11 was prepared in the same manner as Sample 6, except that it was added.
・試料１２
試料６の調製において、有効塩素濃度が澱粉の乾燥質量に対して５０ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加する代わりに、６０００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加し、更に、澱粉の乾燥質量１００質量部に対して１０質量部のモノクロロ酢酸ナトリウムを添加する代わりに、２０質量部のモノクロロ酢酸ナトリウムを添加した以外は、試料６と同様にして、試料１２のカルボキシメチル化澱粉を調製した。
・ Sample 12
In the preparation of Sample 6, instead of adding the sodium hypochlorite aqueous solution to the slurry so that the effective chlorine concentration is 50 ppm relative to the dry mass of the starch, the sodium hypochlorite aqueous solution is added to the slurry so as to be 6000 ppm. Sample 12 was added in the same manner as Sample 6 except that 20 parts by mass of sodium monochloroacetate was added instead of adding 10 parts by mass of sodium monochloroacetate to 100 parts by mass of the dry mass of the starch. A carboxymethylated starch was prepared.
・試料１３
試料６の調製において、有効塩素濃度が澱粉の乾燥質量に対して５０ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加する代わりに、６０００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加し、更に、澱粉の乾燥質量１００質量部に対して１０質量部のモノクロロ酢酸ナトリウムを添加する代わりに、４０質量部のモノクロロ酢酸ナトリウムを添加した以外は、試料６と同様にして、試料１３のカルボキシメチル化澱粉を調製した。
・ Sample 13
In the preparation of Sample 6, instead of adding the sodium hypochlorite aqueous solution to the slurry so that the effective chlorine concentration is 50 ppm relative to the dry mass of the starch, the sodium hypochlorite aqueous solution is added to the slurry so as to be 6000 ppm. Sample 13 was prepared in the same manner as Sample 6 except that 40 parts by mass of sodium monochloroacetate was added instead of adding 10 parts by mass of sodium monochloroacetate to 100 parts by mass of the dry mass of the starch. A carboxymethylated starch was prepared.
・試料１４
試料５の調製において、モノクロロ酢酸ナトリウム反応後に、塩酸等からなる酸を添加してｐＨ６〜８に調整した後、有効塩素濃度が澱粉の乾燥質量に対して６０００ｐｐｍとなるように次亜塩素酸ナトリウム水溶液をスラリーに添加し、３０分間反応した。その他の操作は試料５と同様にして、試料１４のカルボキシメチル化澱粉を調製した。
・ Sample 14
In the preparation of sample 5, after sodium monochloroacetate reaction, an acid composed of hydrochloric acid or the like was added to adjust the pH to 6 to 8, and then sodium hypochlorite so that the effective chlorine concentration was 6000 ppm with respect to the dry mass of starch. The aqueous solution was added to the slurry and reacted for 30 minutes. Other operations were performed in the same manner as in Sample 5, and carboxymethylated starch of Sample 14 was prepared.
［カルボキシメチル基含量の測定］
試料２〜１４のカルボキシメチル化澱粉について、以下の方法でカルボキシメチル基含量を測定した。
[Measurement of carboxymethyl group content]
About the carboxymethylated starch of samples 2-14, the carboxymethyl group content was measured with the following method.
絶乾したカルボキシメチル化澱粉を吸湿しないように注意しながらすりつぶし、標準網ふるい８５０μｍを通過させたものを２ｇ正確に秤量した。これにエタノール１２．５ｍＬ及び０．２Ｎ塩酸１２．５ｍＬを加え、時々かき混ぜながら３０分間放置した後、吸引ろ過し、ビーカーの残留物を水でろ過器に洗い込んだ。ろ紙上の残留物を洗液が塩化物の反応を呈さなくなる（０．１Ｎ硝酸銀水溶液を洗液に数滴加えても白濁しない状態）まで水で洗浄し、洗浄後の残留物を採取した。これをビーカーに入れ、水３００ｍＬを加えて懸濁し、撹拌しながら水浴中で加熱して糊化させ、更に１５分間加熱した。水浴から取り出し、熱いうちに０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液で滴定し（指示薬：フェノールフタレイン）、その滴定量（ｍＬ）をＳとした。別途、同量の未加工澱粉を正確に秤量し、ビーカーに入れ５０％エタノール２５ｍＬを加えて３０分間撹拌して懸濁した。その懸濁液を吸引ろ過し、ビーカーの残留物をろ過器に洗い込んだ。ろ紙上の残留物を水２００ｍＬで洗浄し、洗浄後の残留物を採取した。これをビーカーに入れ、水３００ｍＬを加えて懸濁し、以下上記と同様に操作し、０．１ｍｏｌ／Ｌ水酸化ナトリウム溶液での滴定量（ｍＬ）をＢとした。下記式（１）及び（２）によりカルボキシル基含量及びカルボキシメチル基含量を算出した。 The dried carboxymethylated starch was crushed with care so as not to absorb moisture, and 2 g of a product passed through a standard mesh sieve of 850 μm was accurately weighed. Ethanol (12.5 mL) and 0.2N hydrochloric acid (12.5 mL) were added thereto, and the mixture was allowed to stand for 30 minutes with occasional stirring, followed by suction filtration, and the beaker residue was washed into the filter with water. The residue on the filter paper was washed with water until the washing solution stopped reacting with chloride (a state in which the solution did not become cloudy even when several drops of 0.1N silver nitrate aqueous solution was added to the washing solution), and the residue after washing was collected. This was put into a beaker, 300 mL of water was added and suspended, heated in a water bath with stirring, gelatinized, and further heated for 15 minutes. The sample was taken out from the water bath and titrated with a 0.1 mol / L sodium hydroxide solution while hot (indicator: phenolphthalein). Separately, the same amount of raw starch was accurately weighed, placed in a beaker, added with 25 mL of 50% ethanol, and suspended by stirring for 30 minutes. The suspension was suction filtered, and the beaker residue was washed into the filter. The residue on the filter paper was washed with 200 mL of water, and the washed residue was collected. This was put into a beaker, 300 mL of water was added and suspended, and the operation was performed in the same manner as described above, and the titer (mL) with a 0.1 mol / L sodium hydroxide solution was defined as B. The carboxyl group content and carboxymethyl group content were calculated from the following formulas (1) and (2).
カルボキシル基含量（％）＝{（Ｓ−Ｂ）×０．４５}／澱粉試料乾燥物重量（ｇ）…（１）
カルボキシメチル基含量（％）＝カルボキシル基含量（％）×５９／４５…（２）
Carboxyl group content (%) = {(SB) × 0.45} / starch sample dry matter weight (g) (1)
Carboxymethyl group content (%) = carboxyl group content (%) × 59/45 (2)
［ＲＶＡピーク粘度比の測定］
試料１の原資澱粉及び試料２〜１４のカルボキシメチル化澱粉について、以下の方法でｐＨ４．０およびｐＨ９．０におけるＲＶＡピーク粘度（以下の方法の分析における最大粘度）の比を測定した。
[Measurement of RVA peak viscosity ratio]
For the raw starch of Sample 1 and the carboxymethylated starch of Samples 2 to 14, the ratio of RVA peak viscosity (maximum viscosity in the analysis of the following method) at pH 4.0 and pH 9.0 was measured by the following method.
ｐＨ調整試薬を添加してｐＨを４．０に調整した６質量％澱粉懸濁液３０ｇを、パドルにて５０ｒｐｍの回転数で撹拌しながら５０℃から３分４２秒で９５℃に至る連続的な加温状態を与える条件で、ラピッド・ビスコ・アナライザー（Ｐｅｒｔｅｎ Ｉｎｓｔｒｕｍｅｎｔｓ社製）によるＲＶＡ分析を行った。また、ｐＨ調整試薬を添加してｐＨを９．０に調整した６質量％澱粉懸濁液についても、同様に、ＲＶＡ分析を行った。ｐＨ４．０において得られたピーク粘度値（Ａ）に対する、ｐＨ９．０において得られたピーク粘度値（Ｂ）の比、即ちピーク粘度値（Ｂ）／ピーク粘度値（Ａ）を計算した。 30 g of 6% by mass starch suspension adjusted to pH 4.0 by adding a pH adjusting reagent continuously from 50 ° C. to 95 ° C. in 3 minutes and 42 seconds with stirring at a rotation speed of 50 rpm in a paddle. RVA analysis with a Rapid Visco Analyzer (manufactured by Perten Instruments) was performed under conditions that give a warm state. Moreover, the RVA analysis was similarly performed also about the 6 mass% starch suspension which added pH adjustment reagent and adjusted pH to 9.0. The ratio of the peak viscosity value (B) obtained at pH 9.0 to the peak viscosity value (A) obtained at pH 4.0, ie, the peak viscosity value (B) / peak viscosity value (A) was calculated.
［試験例１］（糊液及びオレンジ香料）
試料１〜１４について、上記ｐＨ４．０におけるＲＶＡ分析の条件と同様に加温して、澱粉糊液を得た。澱粉糊液を室温で放冷した後、官能試験に供した。官能試験は５名で行い、原資澱粉（試料１）を対照区として糊液の風味を±３点で評価した。また、同様に調製した糊液にオレンジ香料５μＬを添加し、よく混合した後に喫食による官能試験に供した。官能試験は５名で行い、原資澱粉（試料１）を対照区としてオレンジの良い香りのフレーバーリリースの観点から±３点で評価した。具体的には、対照区を０点として０．５点単位で−３点〜３点の範囲で評価した。（他の試験例についても同様に±３点で評価した。）その結果（評価平均点及びコメント）を表１に示す。
[Test Example 1] (glue solution and orange flavor)
Samples 1 to 14 were heated in the same manner as in the RVA analysis at pH 4.0 to obtain starch paste. The starch paste solution was allowed to cool at room temperature and then subjected to a sensory test. The sensory test was conducted by five people, and the flavor of the paste was evaluated by ± 3 points using the raw starch (sample 1) as a control. Moreover, after adding 5 microliters of orange fragrance | flavor to the paste liquid prepared similarly and mixing well, it used for the sensory test by eating. The sensory test was conducted by five people, and the raw starch (sample 1) was evaluated as ± 3 points from the viewpoint of flavor release with a good orange scent as a control. Specifically, the control group was evaluated in the range of -3 to 3 points in units of 0.5 points with 0 points. (The other test examples were similarly evaluated at ± 3 points.) The results (evaluation average points and comments) are shown in Table 1.
表１から明らかなように、有効塩素濃度１００ｐｐｍ以上となるように次亜塩素酸ナトリウム水溶液で処理して得られたカルボキシメチル化澱粉（試料２〜４および試料７〜１４）は、いずれもカルボキシメチル化澱粉特有の異臭（ＣＭＳ臭）が無く、さらに未加工の原資澱粉（試料１）に比べ、オレンジの良い香りのフレーバーリリースが向上していた。特に、有効塩素濃度１，０００〜１３，０００ｐｐｍの範囲となるように次亜塩素酸ナトリウム水溶液で処理して得られた、澱粉中のカルボキシメチル基含量が１．０質量％以上のカルボキシメチル化澱粉（試料８〜１０および試料１２〜１４）が、異臭の無さおよびフレーバーリリースの点で顕著に優れていた。一方で、次亜塩素酸ナトリウム処理を行っていないカルボキシメチル化澱粉（試料５）および有効塩素濃度１００ｐｐｍを下回る条件で処理して得られたカルボキシメチル化澱粉（試料６）は、カルボキシメチル化澱粉特有の異臭（ＣＭＳ臭）が強かった。 As is clear from Table 1, all of the carboxymethylated starches (samples 2 to 4 and samples 7 to 14) obtained by treatment with an aqueous sodium hypochlorite solution so as to have an effective chlorine concentration of 100 ppm or more were carboxy. There was no off-flavor peculiar to methylated starch (CMS odor), and the flavor release with a good scent of orange was improved as compared with raw raw starch (Sample 1). In particular, carboxymethylation having a carboxymethyl group content of 1.0% by mass or more in starch obtained by treatment with an aqueous sodium hypochlorite solution so that the effective chlorine concentration is in the range of 1,000 to 13,000 ppm. Starch (Samples 8 to 10 and Samples 12 to 14) was remarkably superior in terms of no odor and flavor release. On the other hand, carboxymethylated starch (sample 5) not subjected to sodium hypochlorite treatment and carboxymethylated starch (sample 6) obtained by treatment under conditions where the effective chlorine concentration is less than 100 ppm are carboxymethylated starch. The characteristic off-flavor (CMS odor) was strong.
［試験例２］（冷凍卵焼き）
表２に示した配合で冷凍卵焼きを調製した。
[Test Example 2] (Frozen fried egg)
A frozen fried egg was prepared with the formulation shown in Table 2.
具体的には以下のようにして調製した。 Specifically, it was prepared as follows.
砂糖、醤油、塩、澱粉、麺つゆ、攪拌した全卵及び水をボウル内でよく混合した。卓上ガスコンロで卵焼き用フライパンの鉄板温度が１５０℃になるまで加熱し、調製溶液の３分の１量を流し入れ、火が通ったら巻いた。この作業を３度繰り返した後、巻きす上に取り、形を整えて６０分間室温で放冷した。その後、−３０℃の急速凍結機で凍結し、真空包装器にて包装した。−３０℃の冷凍庫にて１カ月間保存し、冷蔵解凍して官能試験に供した。官能試験は５名で行い、原資澱粉（試料１）を対照区として卵の良い香りのフレーバーリリースの観点から±３点で評価した。その結果（評価平均点及びコメント）を表３に示す。 Sugar, soy sauce, salt, starch, noodle soup, stirred whole egg and water were mixed well in a bowl. The egg-frying pan was heated with a tabletop gas stove until the iron plate temperature reached 150 ° C., and a third of the prepared solution was poured. This operation was repeated three times, then taken on a roll, shaped and allowed to cool at room temperature for 60 minutes. Then, it frozen with the quick freezer of -30 degreeC, and packaged with the vacuum packaging machine. Stored in a freezer at −30 ° C. for 1 month, refrigerated and thawed for sensory testing. The sensory test was conducted by five people, and the raw starch (sample 1) was evaluated as ± 3 points from the viewpoint of flavor release with a good egg flavor using the control starch. The results (evaluation average score and comments) are shown in Table 3.
表３から明らかなように、有効塩素濃度１００ｐｐｍ以上となるように次亜塩素酸ナトリウム水溶液で処理して得られたカルボキシメチル化澱粉（試料２、試料７および試料９）を用いた卵焼きは、未加工の原資澱粉（試料１）を用いた卵焼きに比べ、卵の良い香りのフレーバーリリースが向上していた。特に、有効塩素濃度１，０００〜１３，０００ｐｐｍの範囲となるように次亜塩素酸ナトリウム水溶液で処理して得られた、澱粉中のカルボキシメチル基含量が１．０％以上のカルボキシメチル化澱粉（試料９）を用いた卵焼きが、卵の良い香りのフレーバーリリースの点で顕著に優れていた。一方で、次亜塩素酸ナトリウム処理を行っていないカルボキシメチル化澱粉（試料５）を用いた卵焼きは、卵の良い香りのフレーバーリリースが悪く、且つカルボキシメチル化澱粉特有の異臭（ＣＭＳ臭）が強かった。 As is apparent from Table 3, fried eggs using carboxymethylated starch (sample 2, sample 7 and sample 9) obtained by treatment with an aqueous sodium hypochlorite solution so as to have an effective chlorine concentration of 100 ppm or more, The flavor release with a good scent of eggs was improved compared to the fried egg using raw raw starch (sample 1). In particular, a carboxymethylated starch having a carboxymethyl group content of 1.0% or more in starch obtained by treatment with an aqueous sodium hypochlorite solution so that the effective chlorine concentration is in the range of 1,000 to 13,000 ppm. The fried egg using (Sample 9) was remarkably superior in terms of flavor release with a good scent of egg. On the other hand, the fried egg using carboxymethylated starch (sample 5) that has not been treated with sodium hypochlorite has poor flavor release with a good scent of egg, and has an unusual smell (CMS odor) peculiar to carboxymethylated starch. It was strong.
［試験例３］（ホワイトソース）
表４に示した配合でホワイトソースを調製した。
[Test Example 3] (White sauce)
A white sauce was prepared with the formulation shown in Table 4.
具体的には以下のようにして調製した。 Specifically, it was prepared as follows.
バターを鍋上でガスコンロ弱火にて加熱し、溶解したら予め計量した薄力粉を加えた。シリコンヘラを用いてよく攪拌しながらコンロの中火で緩やかに加熱することで、９０％重量となるまで加熱攪拌した。バットに広げて−３０℃の急速凍結機にて冷凍後、カットしたルーを冷凍保存した。次に、鍋に水及び牛乳を入れた後、予め計量してビニール袋で混合した粉末材料を添加してホイッパーで混合し、上記ルーを添加し、上記材料を加熱攪拌して品温が９０℃に達した後、更に４分間加熱攪拌した。蒸発した水分量の水を加えて水分量を補正し、更に１分間加熱攪拌した。プラスチックカップに５０ｇずつ分取し、カップにフィルムによるヒートシールを施し、−３０℃の急速凍結機にて凍結した。−３０℃にて７日間保管したサンプルを自然解凍し、官能試験に供した。官能試験は５名で行い、原資澱粉（試料１）を対照区として、好ましいバターの香りのフレーバーリリースの観点から±３点で評価した。その結果（評価平均点及びコメント）を表５に示す。 The butter was heated on a pan with a gas stove on a pan, and when melted, a pre-weighed flour was added. While stirring well with a silicon spatula, it was heated and stirred until it became 90% weight by gently heating on a medium stove. After spreading on a bat and freezing with a quick freezer at -30 ° C, the cut roux was stored frozen. Next, after putting water and milk in the pan, add the powder material weighed in advance and mixed in a plastic bag, mix with a whipper, add the roux, heat and stir the material, the product temperature is 90 After reaching ° C., the mixture was further heated and stirred for 4 minutes. The amount of water evaporated was added to correct the amount of water, and the mixture was further heated and stirred for 1 minute. 50 g each was taken into a plastic cup, the cup was heat sealed with a film, and frozen in a quick freezer at −30 ° C. Samples stored at −30 ° C. for 7 days were naturally thawed and subjected to a sensory test. The sensory test was carried out by five persons, and the raw starch (sample 1) was used as a control group, and evaluation was made at ± 3 points from the viewpoint of flavor release of a preferred butter fragrance. The results (evaluation average score and comments) are shown in Table 5.
表５から明らかなように、有効塩素濃度１００ｐｐｍ以上となるように次亜塩素酸ナトリウム水溶液で処理して得られたカルボキシメチル化澱粉（試料２、試料７および試料９）を用いたホワイトソースは、未加工の原資澱粉（試料１）を用いたホワイトソースに比べ、好ましいバターの香りのフレーバーリリースが向上していた。特に、有効塩素濃度１，０００〜１３，０００ｐｐｍの範囲となるように次亜塩素酸ナトリウム水溶液で処理して得られた、澱粉中のカルボキシメチル基含量が１．０％以上のカルボキシメチル化澱粉（試料９）を用いたホワイトソースが、好ましいバターの香りのフレーバーリリースの点で顕著に優れていた。一方で、次亜塩素酸ナトリウム処理を行っていないカルボキシメチル化澱粉（試料５）を用いたホワイトソースは、好ましいバターの香りのフレーバーリリースが悪く、且つカルボキシメチル化澱粉特有の異臭（ＣＭＳ臭）が強かった。 As apparent from Table 5, white sauce using carboxymethylated starch (sample 2, sample 7 and sample 9) obtained by treatment with an aqueous sodium hypochlorite solution so that the effective chlorine concentration is 100 ppm or more is Compared with the white sauce using unprocessed raw starch (Sample 1), the flavor release of the preferred butter fragrance was improved. In particular, a carboxymethylated starch having a carboxymethyl group content of 1.0% or more in starch obtained by treatment with an aqueous sodium hypochlorite solution so that the effective chlorine concentration is in the range of 1,000 to 13,000 ppm. The white sauce using (Sample 9) was significantly superior in terms of preferred buttery scent flavor release. On the other hand, white sauce using carboxymethylated starch (sample 5) not treated with sodium hypochlorite has a poor buttery flavor release and has a bad odor (CMS odor) peculiar to carboxymethylated starch. Was strong.
［試験例４］（アイスクリーム）
表６に示した配合でアイスクリームを調製した。
[Test Example 4] (Ice cream)
Ice cream was prepared with the formulation shown in Table 6.
具体的には以下のようにして調製した。 Specifically, it was prepared as follows.
ステンレスバケツに水を量り取り、あらかじめ計量しておいた澱粉以外の原料を懸濁した後、ＤＣスターラーを用いて沸騰水中で加熱攪拌した。品温が８０℃に達した後、蒸発した水分量の水を加えて水分量を補正した。ホモミキサーで５分間攪拌した後、茶漉しを利用して濾過しながらホモジナイザーに溶液を充填して１５０ｂａｒで均質化した。得られた均質化溶液の重量を測定し、比率計算した重量の澱粉を計量して混合した後、沸騰水中でシリコンヘラを用いて加熱攪拌した。品温が８０℃に達した後、更に１０分間加熱して蒸発した水分量の水を加えて水分量を補正した。室温で粗熱を取った後、５℃の冷蔵庫で一晩冷却した。アイスクリーマーを用いて、調製した溶液を目的とするオーバーランの値が５０となるまで冷却攪拌した。調製したアイスクリームはプラスチックカップに分取し、−３０℃の急速凍結機で凍結した。−３０℃で７日間保存後、官能試験に供した。官能試験は５名で行い、原資澱粉（試料１）を対照区として、好ましいミルクの香りのフレーバーリリースの観点から±３点で評価した。その結果（評価平均点及びコメント）を表７に示す。 Water was weighed into a stainless steel bucket, and raw materials other than starch that had been weighed in advance were suspended, and then heated and stirred in boiling water using a DC stirrer. After the product temperature reached 80 ° C., the water content was corrected by adding evaporated water. After stirring for 5 minutes with a homomixer, the homogenizer was filled with the solution while filtering using a tea strainer and homogenized at 150 bar. The weight of the obtained homogenized solution was measured, and the ratio-calculated weight of starch was weighed and mixed, and then heated and stirred with a silicon spatula in boiling water. After the product temperature reached 80 ° C., the water content was corrected by adding water having the water content evaporated by heating for 10 minutes. After taking the rough heat at room temperature, it was cooled in a 5 ° C. refrigerator overnight. The prepared solution was cooled and stirred using an ice creamer until the target overrun value was 50. The prepared ice cream was dispensed into a plastic cup and frozen in a quick freezer at −30 ° C. After storage at -30 ° C for 7 days, it was subjected to a sensory test. The sensory test was conducted by five persons, and the raw starch (sample 1) was used as a control group, and evaluation was performed with ± 3 points from the viewpoint of flavor release of a preferable milk scent. The results (evaluation average score and comments) are shown in Table 7.
表７から明らかなように、有効塩素濃度１００ｐｐｍ以上となるように次亜塩素酸ナトリウム水溶液で処理して得られたカルボキシメチル化澱粉（試料２、試料７および試料９）を用いたアイスクリームは、未加工の原資澱粉（試料１）を用いたアイスクリームに比べ、好ましいミルクの香りのフレーバーリリースが向上していた。特に、有効塩素濃度１，０００〜１３，０００ｐｐｍの範囲となるように次亜塩素酸ナトリウム水溶液で処理して得られた、澱粉中のカルボキシメチル基含量が１．０％以上のカルボキシメチル化澱粉（試料９）を用いたアイスクリームが、好ましいミルクの香りのフレーバーリリースの点で顕著に優れていた。一方で、次亜塩素酸ナトリウム処理を行っていないカルボキシメチル化澱粉（試料５）を用いたアイスクリームは、好ましいミルクの香りのフレーバーリリースが悪く、且つカルボキシメチル化澱粉特有の異臭（ＣＭＳ臭）が強かった。 As is apparent from Table 7, ice cream using carboxymethylated starch (sample 2, sample 7 and sample 9) obtained by treatment with an aqueous sodium hypochlorite solution so that the effective chlorine concentration is 100 ppm or more is Compared to the ice cream using raw raw starch (sample 1), the flavor release of the preferred milk scent was improved. In particular, a carboxymethylated starch having a carboxymethyl group content of 1.0% or more in starch obtained by treatment with an aqueous sodium hypochlorite solution so that the effective chlorine concentration is in the range of 1,000 to 13,000 ppm. The ice cream using (Sample 9) was significantly superior in terms of flavor release with a preferred milk scent. On the other hand, the ice cream using carboxymethylated starch (sample 5) not subjected to sodium hypochlorite treatment has a poor flavor release of milk fragrance and has a peculiar odor (CMS odor) peculiar to carboxymethylated starch. Was strong.
［試験例５］（冷凍プリン）
表８に示した配合で冷凍プリンを調製した。
[Test Example 5] (Frozen pudding)
Frozen pudding was prepared with the formulation shown in Table 8.
具体的には以下のようにして調製した。 Specifically, it was prepared as follows.
全脂粉乳を５０℃の水に溶解し、ホモジナイズして一晩静置した。澱粉質量濃度が５．０％となるよう澱粉及び水をガラスビーカーに計り取り、沸騰水浴中で２０分間加熱攪拌して澱粉糊を調製した。冷凍全卵を流水にて解凍した後、茶漉しを通過させた。全ての材料をステンレスバケツに入れ、シリコンヘラを用いて混合、溶解した。プラスチック製カップに５０ｇずつ充填し、アルミホイルにて蓋をした。８５℃設定の蒸し器で加熱し、品温が７５℃に達した後、更に１０分間加熱した。プラスチック製の蓋をした後、氷水にて冷却した。品温が室温以下になったことを確認した後、−３０℃の急速凍結機にて凍結させた。−１０℃にて４日間保存し、５℃で冷蔵解答し官能試験に供した。官能試験は５名で行い、原資澱粉（試料１）を対照区として、好ましいバニラの香りのフレーバーリリースの観点から±３点で評価した。その結果（評価平均点及びコメント）を表９に示す。 Whole milk powder was dissolved in water at 50 ° C., homogenized and allowed to stand overnight. Starch and water were weighed into a glass beaker so that the starch mass concentration was 5.0%, and the starch paste was prepared by heating and stirring in a boiling water bath for 20 minutes. The frozen whole egg was thawed with running water and then passed through a tea strainer. All materials were placed in a stainless steel bucket and mixed and dissolved using a silicon spatula. Each plastic cup was filled with 50 g and covered with aluminum foil. It heated with the steamer set to 85 degreeC, and after the product temperature reached 75 degreeC, it heated for 10 minutes. After closing the plastic lid, it was cooled with ice water. After confirming that the product temperature was below room temperature, the product was frozen in a quick freezer at -30 ° C. The solution was stored at −10 ° C. for 4 days, refrigerated at 5 ° C. and subjected to a sensory test. The sensory test was conducted by five persons, and the raw starch (sample 1) was used as a control group, and evaluation was performed with ± 3 points from the viewpoint of flavor release of a preferred vanilla scent. The results (evaluation average score and comments) are shown in Table 9.
表９から明らかなように、有効塩素濃度１００ｐｐｍ以上となるように次亜塩素酸ナトリウム水溶液で処理して得られたカルボキシメチル化澱粉（試料２、試料７および試料９）を用いたプリンは、未加工の原資澱粉（試料１）を用いたプリンに比べ、好ましいバニラの香りのフレーバーリリースが向上していた。特に、有効塩素濃度１，０００〜１３，０００ｐｐｍの範囲となるように次亜塩素酸ナトリウム水溶液で処理して得られた、澱粉中のカルボキシメチル基含量が１．０％以上のカルボキシメチル化澱粉（試料９）を用いたプリンが、好ましいバニラの香りのフレーバーリリースの点で顕著に優れていた。一方で、次亜塩素酸ナトリウム処理を行っていないカルボキシメチル化澱粉（試料５）を用いたプリンは、好ましいバニラの香りのフレーバーリリースが悪く、且つカルボキシメチル化澱粉特有の異臭（ＣＭＳ臭）が強かった。 As is clear from Table 9, purines using carboxymethylated starch (sample 2, sample 7 and sample 9) obtained by treatment with an aqueous sodium hypochlorite solution so as to have an effective chlorine concentration of 100 ppm or more are: Compared with pudding using raw raw starch (sample 1), the preferred flavor release of vanilla fragrance was improved. In particular, a carboxymethylated starch having a carboxymethyl group content of 1.0% or more in starch obtained by treatment with an aqueous sodium hypochlorite solution so that the effective chlorine concentration is in the range of 1,000 to 13,000 ppm. The pudding using (Sample 9) was significantly superior in terms of flavor release with a preferred vanilla scent. On the other hand, pudding using carboxymethylated starch (sample 5) that has not been treated with sodium hypochlorite has a poor flavor release of vanilla fragrance, and has an unusual odor (CMS odor) peculiar to carboxymethylated starch. It was strong.
Claims (9)
A method for improving the flavor release of a food or drink, comprising incorporating the carboxymethylated starch produced by the production method according to any one of claims 1 to 6 or the carboxymethylated starch of claim 7 into a food or drink. .
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| TWI768084B (en) * | 2017-07-28 | 2022-06-21 | 日商Ｊ 制油股份有限公司 | Method for producing oxidized starch for coating material on food |
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| JP2011256273A (en) * | 2010-06-09 | 2011-12-22 | Nippon Shokuhin Kako Co Ltd | Manufacturing method for bleached modified starch |
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| CN106832016A (en) * | 2017-02-27 | 2017-06-13 | 南京福科帝生物科技有限公司 | Carboxy methylation porous-starch and preparation method thereof |
| TWI768084B (en) * | 2017-07-28 | 2022-06-21 | 日商Ｊ 制油股份有限公司 | Method for producing oxidized starch for coating material on food |
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