JP2020092633A - Solidification inhibitor - Google Patents

Abstract

To provide a novel solidification inhibitor capable of imparting a thick texture to starch food and beverages.SOLUTION: A solidification inhibitor for gelatinized starch is provided which inhibits solidification of starch food and beverages containing gelatinized starch, which comprises 0.3 to 30 pts.mass of rice flour having an amount of starch damaged of 20% or more as active ingredient relative to 100 pts.mass of raw material flour of the starch food and beverages. Also, a composition for starch food and beverages comprising 100 pts.mass of raw material flour and the solidification inhibitor is provided.SELECTED DRAWING: None

Description

The present technology relates to a solidification inhibitor. More specifically, it relates to a solidification inhibitor capable of imparting a thick texture to starchy foods and drinks.

BACKGROUND ART Conventionally, in starchy foods and drinks containing wheat flour and the like, techniques have been developed for improving the texture during eating.

For example, in the case of takoyaki which is one of starchy foods and drinks, it is preferable that the inner layer is soft and has a good meltability in the mouth during eating. As a technique for imparting such a texture, for example, Patent Document 1 discloses a takoyaki powder mix characterized by containing 1 to 30 parts by mass of acetylated oxidized starch with respect to 100 parts by mass of cereal flour. ing. Further, Patent Document 2 discloses a premix for takoyaki, which comprises cellulose ether. Furthermore, in patent document 3, rice flour is 10-100 mass parts with respect to 100 mass parts of cereal flours, and premix for takoyaki containing dietary fiber 0.2-2.5 mass parts with respect to 100 mass parts of cereal flours. A flour is disclosed.

It is also preferable that white sauce, which is one of the starchy foods and drinks, has a good mouth-melting property. As a technique for imparting such a texture, for example, Patent Document 4 discloses a method for producing a white sauce, which is characterized by adding crosslinked starch.

JP, 2013-85524, A JP, 2013-252104, A JP, 2013-192518, A Japanese Unexamined Patent Publication No. 9-262077

However, there is a situation in which further development of a technique capable of imparting a thick texture to starchy foods and drinks is required.

Therefore, the main purpose of the present technology is to provide a novel solidification inhibitor capable of imparting a thick texture to starchy foods and drinks.

As a result of earnestly conducting experiments, the inventors of the present application have focused on the amount of damaged starch in rice flour and used rice flour prepared so as to fall within a specific range of damaged starch, and specified the rice flour with respect to the raw material powder. It has been discovered that by adding a certain amount, a starchy food or drink can be provided with a thick texture, and the present technology has been completed.

That is, in the present technology, first, solidification of a starchy food or drink containing a starchy gelatinized portion is suppressed, and the amount of damaged starch is 20% or more with respect to 100 parts by mass of the raw material powder in the starchy food or drink. Provided is a solidification inhibitor for a starch gelatinization part, which comprises 0.3 to 30 parts by mass of rice flour as an active ingredient.
Further, in the present technology, the amount of damaged starch in the rice flour may be 40% or less.
Further, in the present technology, 25 parts by mass or less of rice flour having a damaged starch content of 20% or more can be used as an active ingredient with respect to 100 parts by mass of the raw material powder of the starchy food or drink.
In addition, in the present technology, the degree of gelatinization of the rice flour may be 10 to 30%.
Moreover, in the present technology, the median diameter (D50) in the cumulative distribution of the particle diameter of the rice flour may be 30 to 130 μm.

In addition, in the present technology, rice flour in which 100 parts by mass of raw material powder and solidification of a starchy food or drink containing a starchy gelatinization part are suppressed, and the amount of damaged starch is 20% or more based on 100 parts by mass of the raw material powder. Also provided is a composition for starchy food and drink, which comprises 0.3 to 30 parts by mass of the active ingredient as a solidification inhibitor for the gelatinized part of starchy matter.

Furthermore, the present technology also provides a starchy food or drink using the solidification inhibitor or the composition for a starchy food or drink.

According to the present technology, it is possible to provide a novel solidification inhibitor capable of imparting a thick texture to starchy foods and drinks.
Note that the effects described here are not necessarily limited, and may be any of the effects described in the present disclosure.

9 is a drawing-substitute graph showing the results of physical property evaluation in Test Example 1.

Hereinafter, a suitable mode for carrying out the present technology will be described.
The embodiments described below are examples of typical embodiments of the present technology, and the scope of the present technology should not be construed narrowly.

1. Solidification inhibitor The solidification inhibitor according to the present technology suppresses the solidification of a starchy food or drink containing a starchy gelatinized portion, and the damaged starch content is 20 with respect to 100 parts by mass of the raw material powder in the starchy food or drink. % To 0.3 to 30 parts by mass of rice flour as an active ingredient.

In the present specification, the "starch gelatinizing portion" is a portion gelatinized by heating starch, such as wheat flour, starch, and flour other than wheat containing moisture, and a portion in the sol state and/or Or, it includes a part in a gel state.

In the present technology, among the starchy foods and drinks, attention was paid to the texture of the starchy foods and drinks including the starchy gelatinized portion. In such a starchy food or drink, it is preferred that the starchy gelatinized portion has a thick texture. On the other hand, by using the solidification inhibitor according to the present technology, it is possible to suppress the solidification of the starchy gelatinized portion, to impart a soft texture, and to provide a smooth mouthfeel and to improve the melting in the mouth. it can.

In addition, the starchy food or drink using the solidification inhibitor according to the present technology can provide a soft texture and a good melting in the mouth after cooling.

Further, the solidification inhibitor according to the present technology, the active ingredient of which is made of rice flour, can give a thick texture without using food additives such as processed starch and thickener, so it is very It is useful.

The starchy food or drink in which the solidification inhibitor according to the present technology is used is not particularly limited as long as it includes a gelatinized gelatinous portion, and examples thereof include sauces such as white sauce, curry sauce, custard sauce; sauces; Filling such as custard cream; Kudzu; various bakery products; candy such as pudding, bramange, kuzumochi, fertilizer (including cream itself); noodles such as udon, Chinese noodles, buckwheat noodles, somen, hiyamugi, kishimen, pasta ; Skins such as dumplings, broiling, small dragon bags, wontons; fried foods; okonomiyaki; takoyaki, etc. In the present technology, the starchy food or drink may be formed by only the starchy gelatinized portion without having a portion other than the starchy gelatinized portion.

In the present technology, of these, it is preferable to use sauces or takoyaki which require a thick texture in the starchy gelatinized portion. In Takoyaki, the "starch gelatinized portion" is a gel-state portion of the inner layer of Takoyaki. In addition, in the sauces, the "starch gelatinization portion" is the whole sauce and the portion in the sol state.

<Amount of damaged starch>
In the present specification, “damaged starch amount (hereinafter, also referred to as “DS”) (%)” is the amount of damaged starch in the total amount of rice flour. The "damaged starch" refers to starch in which starch particles are physically damaged by pressure or impact when crushing rice.

In the solidification inhibitor according to the present technology, rice flour is characterized in that the amount of damaged starch is 20% or more. As a result, it is possible to suppress the solidification of the starchy gelatinized portion, to impart a thick texture and a smooth mouthfeel, and to provide a good texture with a good meltability in the mouth.

Further, in the present technology, the amount of damaged starch is preferably 40% or less, more preferably 35% or less. As a result, it is possible to obtain a starchy food or drink which has a better melting in the mouth. It is not preferable that the damaged starch content of the rice flour is more than 40%, because the mouthfeel becomes sticky and the melting in the mouth becomes worse.

The amount of damaged starch can be measured according to AACC Method 76-31. Specifically, only the damaged starch contained in the sample is decomposed into maltosaccharide and limiting dextrin with a mold-derived α-amylase, and then decomposed into glucose with amyloglucosidase to quantify the produced glucose. To measure. Alternatively, the measurement may be performed using a commercially available kit such as the Starch Damage Assay Kit (manufactured by Megazyme).

<Rice flour content>
In the solidification inhibitor according to the present technology, the rice flour having a damaged starch content of 20% or more has 0.3 to 30 parts by mass as an active ingredient with respect to 100 parts by mass of the raw material powder in the starchy food or drink. Is characterized by. If it is less than 0.3 parts by mass, solidification of the starchy gelatinized portion cannot be sufficiently suppressed. Further, if it exceeds 30 parts by mass, it tends to remain in the mouth, stickiness is generated, and melting in the mouth is deteriorated, which is not preferable.

Further, in the present technology, the rice flour having a damaged starch content of 20% or more is preferably contained in an amount of 25 parts by mass or less, and 20 parts by mass or less with respect to 100 parts by mass of the raw material powder of the starchy food and drink. It is more preferably contained, more preferably 10 parts by mass or less, particularly preferably 5 parts by mass or less. As a result, a starchy food or drink with a better texture can be provided.

<Degree of alpha>
In the solidification inhibitor according to the present technology, the rice flour is preferably α-ized, and the α-ized degree is more preferably 10 to 30%. This makes it possible to obtain a starchy food or drink with a thick texture.

The α-degree can be measured by the β-amylase pullulanase method (BAP method) (edited by Michinori Nakamura and Keiji Kainuma, Biochemical Experimental Method 19 Starch/Related Carbohydrate Experimental Method, p190-191).

<Median diameter>
In the solidification inhibitor according to the present technology, the rice flour is preferably one having a median diameter (D50) in the cumulative distribution of particle diameters adjusted within a predetermined range, more preferably 30 to 130 μm, and further preferably 35 μm to 120 μm. More preferably, it is more preferably 40 μm to 100 μm. This makes it possible to obtain a starchy food or drink which has a good meltability in the mouth.

Moreover, if the median diameter (D50) is such, the handling property of rice flour is excellent. In addition, in this specification, the "handling property of rice flour" is a general term for all the properties relating to the handling of rice flour, and "excellent handling property" indicates that a problem in performance is unlikely to occur. This problem includes that the rice flour soars during handling, that the rice flour easily solidifies, and that it easily separates when mixed with other flours.

The particle size and particle size distribution can be measured by a dry method using a laser diffraction particle size distribution measuring device HELOS & RODOS (manufactured by Nippon Laser Co., Ltd.). Further, the cumulative distribution in the particle size distribution is represented by the volume fraction of particles integrated from the small particle size. For example, the particle size at D50 of the cumulative distribution represents the particle size when the volume fraction reaches 50% by accumulating from the small particle size.

<Rice flour manufacturing method>
The rice flour used in the solidification inhibitor according to the present technology is preferably produced by dry milling (preferably friction milling, air stream milling, or impact milling) raw rice. 20 mass% or less is preferable and, as for the water content of raw rice, 5-17 mass% is more preferable.

As a raw material of rice flour, non-glutinous rice and/or glutinous rice and/or low amylose rice and/or high amylose rice and/or super hard rice can be used. The types of non-glutinous rice, glutinous rice, low amylose rice, high amylose rice, and ultra-hard rice are not particularly limited, but Japonica species, Indica species, and Javanica species can be used. Of these, non-glutinous rice is preferable in the present technology.

The type of rice as the raw material is not particularly limited, and examples thereof include polished rice, rice with 5 minutes, brown rice, scrapped rice, and the like, and these can be used alone or in combination of two or more.

Examples of a device for crushing rice flour include a roll crushing device (eg, roll mill), an air flow crushing device (eg, cyclone mill, jet mill, etc.), an impact crushing device (eg, hammer mill, pin mill, etc.), friction crushing Examples of the apparatus include, but are not limited to, an apparatus (for example, a mortar type crusher, a roller mill, etc.), a shear crushing apparatus (for example, a cutter mill, etc.), and a medium type (for example, a ball mill, a bead mill, etc.).

When the raw raw rice is pulverized, the temperature of the raw rice during pulverization, that is, the temperature of the rice grains or rice flour during the pulverization is adjusted to preferably 15 to 30°C, more preferably 15 to 25°C. To do. In the present technology, the temperature of rice flour immediately after crushing is measured and used as the temperature of raw rice during crushing. For example, the crushing can be performed by adjusting the room temperature and the operating conditions of the crusher. As a result, frictional heat and the like can be suppressed and the viscosity of the crushed rice flour can be suppressed.

After crushing, the grain size and grain size of the rice flour can be adjusted by classification with a desired sieve or the like. For example, the grain size of rice flour can be adjusted by using a sieve having an opening so as to have a desired grain size range. Further, using a plurality of sieves of different openings, a certain mass of rice flour is sequentially applied from the sieves of coarse openings, and the blending ratio of the fractions remaining on each sieve and the fractions passing through all the sieves is calculated. It can also be done by adjusting. The particle size and particle size distribution may be measured by the above-described measuring method.

Furthermore, it is preferable to confirm that the amount of damaged starch is within a desired range by measuring the amount of damaged starch in rice flour. The amount of damaged starch can be measured according to the above-mentioned AACC Method 76-31.

2. Composition for starchy food and drink The composition for starchy food and drink according to the present technology includes 100 parts by mass of raw material powder and the solidification inhibitor. By using the composition for a starchy food or drink according to the present technology, it is possible to suppress the solidification of the starchy gelatinized portion, impart a thick texture, and provide a smooth mouthfeel, which can be well melted in the mouth. it can.

Examples of the raw material powder include wheat flour, starch, and flours other than wheat flour, and one or more of these may be freely selected and used.

Examples of the wheat flour include soft flour, medium-strength flour, semi-strong flour, strong flour, whole grain flour, durum wheat flour, and the like, and one or more of these may be freely selected and used. In the present technology, among these, soft flour, medium-strength flour, and semi-strong flour are preferable, and soft flour and medium-strength flour are more preferable.

Examples of the starch include corn starch, waxy corn starch, rice starch, waxy rice starch, wheat starch, waxy wheat starch, sago starch and other starches (ground starch), potato starch, waxy potato starch, tapioca starch, waxyta pioca starch, Starch derived from rhizomes or roots such as sweet potato starch and waxy sweet potato starch (subterranean starch), processed starch made from these, and the like can be used alone or in combination of two or more. it can.

Examples of cereal flours other than wheat flour include barley flour, soybean flour, buckwheat flour, rye flour, rice flour (excluding rice flour having a damaged starch content of 20% or more of the present invention), corn flour, and the like. These may be used alone or in combination of two or more.

Specific embodiments of the composition for starchy food and drink are not particularly limited, for example, various food and drink mixes (hot cake mix, bakery mix, Western confectionery mix, Japanese confectionery mix, bread crumbs fried food batter mix, Mixtures for noodles/skins, etc.), various food powders (tempura powder, fried powder, okonomiyaki powder, takoyaki powder, etc.), various food and drink ingredients (confectionery ingredients, donut ingredients, cake ingredients) , Jelly base, ice cream base, soup base, sauce base, sauce base, beverage base, etc.), various food and beverage quality improvers (noodle skin improver, cooked rice improver, bakery improver, sauce) And the like) and the like.

Further, the composition for starchy food and drink according to the present technology, as long as it does not impair the effects of the present technology, as necessary, salt, kansui, proteins, polymeric phosphates, emulsifiers, thickening stabilizers, moisturizing. It may contain agents, preservatives, food dyes, egg products, sugars, oils and fats, dairy products, yeast, yeast foods, baking powders, seasonings, spices, spices, pH adjusters and the like.

3. Starchy food and drink The starchy food and drink according to the present technology uses the solidification inhibitor or the composition for starchy food and drink. The starchy food and drink according to the present technology has a solidified gelatinized portion that is suppressed, has a thick texture, and melts well in the mouth.

The specific mode of the starchy food or drink is not particularly limited, and examples thereof include sauces such as white sauce, curry sauce, custard sauce; sauces; fillings such as custard cream; kudzu hot water; various bakery products; pudding, bramange. Confectionery such as kuzumochi and fertilizer (including cream itself); noodles such as udon, Chinese noodles, buckwheat, somen, hiyamugi, kishimen and pasta; skins such as dumplings, roasted pork, wontons; fried foods; Okonomiyaki; Takoyaki and the like. In the present technology, of these, it is preferable to use sauces or takoyaki which require a thick texture in the starchy gelatinized portion.

Hereinafter, the present technology will be described in more detail based on Examples.
It should be noted that the embodiments described below are examples of typical embodiments of the present technology, and the scope of the present technology is not narrowly construed by this.

<Rice flour>
The rice flours of rice flours A to C shown in Table 1 below were prepared by dry-milling the non-glutinous rice after milling with each pulverizer so as to obtain a desired amount of damaged starch. Each rice flour was prepared so that the temperature of the rice flour immediately after crushing was about 25° C., and the temperature of the rice flour immediately after crushing was about 25° C., respectively.

Rice flour A: Impact crusher (hammer mill; Contraplex 250CW, manufactured by Makino Sangyo Co., Ltd.)
Rice flour B, C: mortar grinder (mill crusher; miller KP091, manufactured by Kanriu Industry Co., Ltd.)
Rice flour D: Shiranuka produced during the production of sake rice for sake brewing

In addition, various measuring methods are as described in the above-mentioned <damaged starch amount>, <degree of alpha conversion>, and <median diameter>.

<Test Example 1: Sauces>
In Test Example 1, a white sauce was prepared and its texture was examined.

[Preparation of white sauce]
The amounts of wheat flour, rice flour, and salt shown in Table 2 below were mixed. The bowl was then filled with a mixture of flour, rice flour and salt and diced butter. This was heated in a microwave oven (1500 W) for 20 seconds. Then, the mixture was mixed 100 times with a whipper, heated in a microwave oven (1500 W) for 10 seconds, and further mixed 20 times with a whipper. Then, the milk was added in 6 times and mixed 20 times each time. Then, the mixture was heated in a microwave oven (1500 W) for 20 seconds, mixed 20 times with a whipper, and this operation was repeated once again. Then, the mixture was heated in a microwave oven (1500 W) for 20 seconds and mixed with a whipper 30 times, and then heated in a microwave oven (1500 W) for 20 seconds and mixed 100 times with a whipper. When using a microwave oven, a wrap film was used.

[Method of sensory evaluation]
Each prepared white sauce was put in a bag for retort, heated in boiling water and warmed, and it was sampled by 10 specialized panels. The sensory evaluation at the time of tasting was carried out for the following thickening evaluation (5 levels) and mouth melting evaluation (5 levels), and the average score of 10 specialist panels was used as the evaluation score. Each prepared white sauce was put in a retort bag and stored for 2 days in a frozen state by boiling it in boiling water to warm it and separately evaluated by 10 expert panels.

[Thickness evaluation]
5: Very smooth, with a sufficient thick texture 4: Smooth, with a thick texture 3: Smooth, with a slightly thick texture 2: Low with a thick texture 1: There is no thick texture

[Mouth melting evaluation]
5: Disperses easily in the mouth and melts very well 4: Melts in the mouth is good 3: Melts slightly in the mouth 2: Melts slightly in the mouth 2: Slightly remains in the mouth, is slightly sticky 1: It is easy to remain in the mouth and sticky There is

[Method of physical property evaluation]
Of the prepared white sauces, Reference Example 1, Comparative Example 1, Example 1, and Example 2 were put in a retort bag and after boiling in boiling water, using a measuring temperature of 36° C. and a cone plate of 40 mm, Each shear stress (Pa) was measured with a Modular Compact Rheometer MCR102 (manufactured by AntonPaar) while changing the shear rate (s ⁻¹ ).

[Evaluation results]
The results of the sensory evaluation are also shown in Table 2 above. In addition, each white sauce frozen and stored for 2 days had the same evaluation result as that shown in Table 2 above.

The results of physical property evaluation are shown in FIG.

[Discussion]
Reference Example 1 containing no rice flour was inferior to the other examples in both thickening and melting in the mouth. From this, it was found that by adding rice flour, it was possible to impart a thick texture to the white sauce.

The damaged starch content of the rice flour of Comparative Example 1 was 6%, and although the white sauce using this had a slightly better melting in the mouth than that of Reference Example 1, these textures were better than those of Examples 1-6. It was inferior. On the other hand, since the damaged starch amount of the rice flours of Examples 1 to 6 is 20% or more, it was found that the damaged starch amount of the rice flour is preferably 20% or more.

The damaged starch content of the rice flour of Example 6 was 56%, and the white sauce using this was slightly inferior in terms of thickening and melting in the mouth as compared with the other Examples 1 to 5, so the damaged starch content of the rice flour was It was suggested that 40% or less is preferable.

From the results of Examples 1 to 6, it is preferable that 0.3 parts by mass of rice flour having a damaged starch content of 20% or more is contained with respect to 100 parts by mass of the raw material powder of the starchy food or drink. It was suggested. It was also suggested that the degree of gelatinization of rice flour is preferably 10 to 30%. Further, it was also suggested that the median diameter (D50) in the cumulative distribution of the particle size of rice flour is preferably 30 to 130 μm.

Furthermore, in the evaluation of physical properties, Examples 1 and 2 tend to have lower values of shear stress than those of Reference Example 1 and Comparative Example 1, and therefore, in Examples 1 and 2, during chewing. It was also physically revealed that the resistance to the oral cavity was small and a thick texture was imparted.

In addition, since each white sauce frozen and stored for 2 days had the same evaluation result as that of each white sauce before frozen storage, Examples 1 to 6 retained thickness and melting in the mouth even when frozen. Therefore, it was revealed that they have freeze storage resistance.

<Test Example 2: Takoyaki>
In Test Example 1, takoyaki was prepared and its texture was examined.

[Preparation of Takoyaki]
Each batter dough was prepared by stirring and mixing 1000 g of takoyaki powder, 3500 g of water, and 250 g of eggs. Pour salad oil into a takoyaki machine heated to 200°C, pour each dough into it, add boiled octopus (4 g) to each depression, and bake for 10 minutes while shaping into a spherical shape using a bamboo skewer. The roast was prepared. Then, the baked takoyaki was put into a plastic container and stored for 1 hour.

[Method of sensory evaluation]
Each of the prepared takoyaki was sampled by 10 professional panels. The sensory evaluation at the time of tasting was carried out for the above-mentioned thickening evaluation (5 levels) and the following mouth melting evaluation (5 levels), and the average score of 10 specialist panels was used as the evaluation score.

[Mouth melting evaluation]
5: Very good melting in the mouth 4: Good melting in the mouth 3: Slightly good melting in the mouth 2: Slightly bad melting in the mouth 1: Bad melting in the mouth

[Evaluation results]
The results of sensory evaluation are also shown in Table 3 above.

[Discussion]
Reference Example 2, which did not contain any rice flour, was inferior to the other examples in both thickening and melting in the mouth immediately after baking and after 1 hour. From this, it was found that by adding rice flour, it was possible to impart a thick texture to Takoyaki.

The amount of damaged starch in the rice flour of Comparative Example 2 was 6%, and the takoyaki using the rice flour had better thickening and melting in the mouth than in Reference Example 2. However, as compared with Examples 7 to 12, although there was no difference in thickening and melting in the mouth immediately after baking, these textures after 1 hour were inferior. On the other hand, since the damaged starch content of each of the rice flours of Examples 7 to 12 is 20% or more, in order to provide a thick texture and a good melting in the mouth both immediately after baking and after 1 hour has passed. It was found that the amount of damaged starch in rice flour should be 20% or more.

Comparative Example 3 contains 51.8 parts by mass of rice flour having a damaged starch content of 20% or more with respect to 100 parts by mass of the raw material powder of starchy food and drink, and in this case, it is compared with Examples 7 to 12. The melting in the mouth was poor both immediately after firing and after 1 hour. Therefore, it was suggested that the rice flour having a damaged starch content of 20% or more should be contained in an amount of 30 parts by mass or less based on 100 parts by mass of the raw material powder of the starchy food and drink.

From the results of Examples 7 to 12, it is preferable that the rice flour having a damaged starch content of 20% or more is contained in an amount of 25 parts by mass or less with respect to 100 parts by mass of the raw material powder of the starchy food or drink. It was suggested.

Claims (7)

Suppresses the solidification of starchy foods and beverages, including starchy gelatinization parts,
The solidification inhibitor of the starch gelatinization part, wherein 0.3 to 30 parts by mass of rice flour having an amount of damaged starch of 20% or more is an active ingredient with respect to 100 parts by mass of the raw material powder in the starchy food or drink. The solidification inhibitor according to claim 1, wherein the damaged starch content of the rice flour is 40% or less. The solidification inhibitor according to claim 1 or 2, which comprises, as an active ingredient, 25 parts by mass or less of rice flour having a damaged starch content of 20% or more based on 100 parts by mass of the raw material powder in the starchy food or drink. The solidification inhibitor according to any one of claims 1 to 3, wherein the rice flour has a degree of gelatinization of 10 to 30%. The solidification inhibitor according to any one of claims 1 to 4, wherein a median diameter (D50) in a cumulative distribution of particle diameters of the rice flour is 30 to 130 µm. 100 parts by mass of raw material powder,
Suppressing the solidification of a starchy food or drink containing a starchy gelatinized part, and using 0.3 to 30 parts by mass of rice flour having a damaged starch content of 20% or more as an active ingredient with respect to 100 parts by mass of the raw material powder, A solidification inhibitor of the starch gelatinization part,
A composition for starchy food and drink, comprising: A starchy food or drink using the solidification inhibitor according to any one of claims 1 to 5 or the composition for a starchy food or drink according to claim 6.