JP2931601B2 - Harusame - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention relates to a harasame having an improved texture, a shorter return time, an excellent transparency, and a resistance to boiling.

(Problems to be Solved by the Prior Art and the Invention) Harusame produced in Japan uses sweet potato starch, potato or a mixture thereof, gelatinizes a small amount of these in advance, and uses this glue as a binder to a suitable temperature. A suitable amount of hot water and the remaining starch are mixed to form a starch slurry having a water content of about 45 to 50%. The starch slurry is allowed to fall naturally from the pores into boiling water, or is extruded under pressure to form a gelatinized noodle tip. I do. Next, the product is cooled, drained, frozen, defrosted, dried, dried and the like to make the product loose.

In addition, 1 part of starch and 0.7 to 1.5 parts of water are mixed to form a concentrated emulsion, which is spread on a thin plate such as a metal plate while being heated in a state where supply of external moisture is cut off. A method in which a gelatinized starch sheet is formed and then peeled, shredded and dried (Japanese Patent Publication No. 27465/1976), or a starch mixed with a small amount of alum is added with boiling water to form a starch paste. Is added to the starch and stirred to bring the ratio of water to starch 2 by weight to 2 or less. The mixture is heated and compressed to be extruded into a band in a semi-gelatinized state. A method has also been proposed in which gelatinization is performed while adding the mixture, and then the thickness is made uniform with a roll, and then cut into noodle strings and dried (Japanese Patent Publication No. 40-14555).

Looseness of sweet potato starch or potato starch obtained by such a method is such that boiling during cooking is severe and the texture is quickly lost.

Chinese Harusame is obtained by the above-mentioned method using mung bean starch instead of sweet potato starch or potato starch.
Although this mung bean is hard to lose its shape during cooking, it has a drawback that it has a poor texture as a mess.

(Means for Solving the Problems) As a result of intensive studies to solve the above problems, the present invention has improved texture, reduced reversion time, excellent transparency,
It is a finding that is difficult to dissimilar.

That is, in the present invention, mung beans, azuki beans, green beans, broad beans, Fuji beans, natto beans, quail beans, peas, sardines or peanuts obtained by etherifying, esterifying or oxidizing starch are conventionally used to produce a soybean with a bean starch derivative. Harasume manufactured by a known method. In addition, etherified or esterified bean starch derivatives or high amylose corn starch, or starch obtained from potatoes, sweet potatoes, waxy corn, wheat, rice, tapioca, and sago are subjected to a crosslinking treatment (etherification, esterification, oxidation, etc.). It may be combined).

Harasame that is obtained by compounding starch obtained from potato, sweet potato, corn, waxy corn, wheat, rice, tapioca and sago, which is obtained by etherifying, esterifying or oxidizing green beans starch as a main raw material.

 It is characterized in that three kinds of looseness are obtained.

In the present invention, the degree of substitution of etherification and esterification (the degree of substitution DS per mol of anhydrous glucose residue) is
Those having 0.005 to 0.3, preferably 0.01 to 0.2 are suitably used.

(Action and Effect) The looseness made of the bean starch derivative of the present invention has a shorter return time, is excellent in transparency, and has an improved texture, as compared with the looseness made of mung bean starch.

In the case of using sweet potato starch and / or potato starch as a main material, a bean starch derivative or a high amylose corn starch etherified or esterified or a crosslinked starch is blended into a sweet potato starch and / or potato starch. It is harder to boil and the texture is improved compared to Harusame.

In the case where mung bean starch is used as a main material, potato, sweet potato, corn, waxy corn, wheat, rice, tapioca and starch obtained from sago are etherified, esterified or oxidized. In comparison, the return time is shortened, the transparency is excellent, and the texture is improved.

(Example) Example 1 Japanese harusame is generally made by using a part of starch used as glue.
After adding the remaining starch to the mixture, adding water and kneading the mixture, the mixture is dropped into hot water using a suspension or extrusion method, the starch is instantaneously gelatinized, water-cooled, frozen, dried, and dried to obtain a product. I do. In the case of Chinese-made harasame, it is directly dried and finished without freezing.

In the present invention, the above-mentioned production method and the production method in the form of a sheet described in the prior art can also be used.

In this experiment, potato starch 20 parts by weight, sweet potato starch 80
2 g of a starch mixture consisting of parts by weight for the production of loosened wool is gelatinized with 25 ml of water, and after gelatinization, 57 g of a mixture of 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch and 30 ml of hot water are added and kneaded. The kneaded product is extruded from a nozzle having a hole diameter of 4 mm, and blanched in hot water for 5 seconds to gelatinize the noodle strings. Next, the gelatinized filamentous starch is transferred to cooling water, and after cooling for 10 seconds, it is put on a side and the water is completely removed. Next, the obtained looseness is cut into a length of 10 cm, and the length is made uniform and put into a freezer-
Freeze at 10 ° C. After freezing, the ice was thawed and air-dried to produce a loose (sample 1).

Example 2 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch used in Example 1 were acetylated mung bean starch (degree of substitution 0.05), hydroxypropylated mung bean starch (degree of substitution 0.04), and acetylated green bean starch (degree of substitution 0.05). ) Was manufactured in the same manner as in Example 1 (Samples 2, 3, and 4).

Example 3 Out of 100 parts by weight of 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch used in Example 1, 5, 10, and 30 parts by weight of acetylated mung bean starch (substitution degree 0.09) were converted to hydroxypropylated high amylose. The corn starch (substitution degree: 0.14) and the epichlorohydrin cross-linked tapioca starch were replaced with the same procedure as in Example 1 to produce a loose bean (samples 5, 6, 7 ... acetylated green starch, 5,1).
Substitute 0,30 parts by weight, sample 8,9,10 ... hydroxypropylated hyamylol corn starch 5,10,30 parts by weight substitute, sample 11,12,13 ... epichlorohydrin crosslinked tapioca starch with 5,5
10,30 parts by weight).

Example 4 Harasame was produced in the same manner as in Example 1 except that potato starch (20 parts by weight) and sweet potato starch (80 parts by weight) used in Example 1 were replaced with mung bean starch (Sample 14).

Example 5 Of the 100 parts by weight of mung bean starch used in Example 4, 5, 10, and 30 parts by weight were acetylated corn starch (degree of substitution 0.06), phosphate esterified tapioca starch (degree of substitution 0.04), and hydroxypropylated sago starch ( In the same manner as in Example 4, instead of using a substitution degree of 0.05, a looseness was produced (samples 15, 16, 17 ... 5, 10, and 30 parts by weight of acetylated corn starch, and samples 18, 19.20).
… 5,10,30 parts by weight of phosphated tapioca starch, samples 21,22,23… 5,5 of hydroxypropylated sago starch
10,30 parts by weight).

Example 6 Loose samples 1 to 20 manufactured in Examples 1 to 5 were put into hot water, and after 3 minutes, the loose was pulled up and "restorability" was observed. Further, the lifted looseness was put into hot water again, and after 3 minutes, the looseness was lifted and observed for "boilability".

In addition, 10 panelists observed the "texture" of the roasted vegetables before they broke.

 The results are shown in Table 1.

────────────────────────────────────────────────── ─── Continued on the front page Examiner Susumu Hikichi (56) References JP-A-62-257356 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/16-1 / 162

Claims (1)

(57) [Claims] (1) A bean starch comprising a bean starch derivative obtained by etherifying or esterifying starch obtained from mung beans, azuki beans, green beans, broad beans, wisteria beans, natto beans, quail beans, peas, sardines or peanuts.