JP3288176B2 - Starch-derived food material having both water and oil retention properties and food using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a starch-derived food material having both a high water-retaining property and an oil-retaining property obtained by subjecting a starchy substance having a high amylose content to a gelatinization treatment, and a food using the same. It is about.

[0002]

2. Description of the Related Art Conventionally, in foods containing fats and oils, such as processed meat or fish meat processed foods, foods such as soy protein, vegetable protein such as gluten, starch or the like for the purpose of connection, prevention of separation of fats and oils and prevention of dripping. Materials are used. Above all, in foods containing a relatively large amount of fats and oils such as hamburger, meat dumplings, gyoza, shumai, etc., the workability, the quality is inferior, or the yield is greatly reduced due to the separation or drip of the fats during processing or storage. Therefore, the addition of these food materials is essential.

However, these food materials have the following disadvantages. In other words, the connection between plant proteins
Although excellent in preventing oil and fat separation and drip, they are expensive and are not used in large quantities for economic reasons. Further, heating increases the elasticity and gives a gum-like texture, which impairs the taste. In addition, since the smell, color, and taste unique to the protein also deteriorate the taste, the use of vegetable protein is not preferred. Further, a pregelatinized starch having an ordinary amylose content of 25% or less has water retention but no oil retention, so that the effect of preventing separation of fats and oils is extremely low, and the texture is impaired because it is sticky. For this reason, the taste and food of foods containing oils and fats and heat-treated, for example, processed meat and fish meat foods such as hamburger, gyoza, shumai, meat dumplings, and oil-cooked foods such as grasshopper fried foods and breaded foods. Inexpensive food materials that exhibit excellent effects in connection, prevention of separation of fats and oils, and prevention of drip without decreasing the feeling are desired.

[0004] On the other hand, many examples of conventionally using high amylose starch in foods are known.

[0005] As an example of using raw high amylose starch in foods, the addition of high amylose starch to the raw material for noodles enhances the "ashi" and "koshi" of the noodles and improves the texture. And "grow" and "fake" after cooking
That aim to suppress the air (Japanese Patent Publication No. 50-3912)
No. 8), or by adding high amylose starch to foods to be subjected to high temperature treatment such as retort foods, thereby enhancing the "ashi" and "koshi" of the foods and improving the texture (Japanese Patent Publication No. 54-78).
No. 23970) and suppression of quality deterioration during storage (Japanese Patent Publication No. 58-26311) have been proposed.
Furthermore, by adding high amylose starch to the raw material of rice cake, it is quickly restored only by pouring boiling water or heating for a few minutes, and is used for instant rice cake with good texture and flavor (Japanese Patent Publication No. 3-42068). Publication).

On the other hand, means for pregelatinizing starch include a drum dryer, an extruder, a jet cooker, and the like. It is well known in the art to pregelatinize with a twin-screw extruder. Starch Science Handbook (Asakura Shoten, 1977) or starch and related carbohydrate experiments
(Academic Publishing Center, 1986). A method for converting high-amylose starch into an α-form by extruder treatment is described in JP-A-49-66849. Mercier et al., Cereal Chemistry Vol. 52 No.
3 283-297 (1975) or Hanna et al., Cereal Chemistry
Vol.65 No.2 138-143 (1988) also reports details.

[0007] As an example of using pre-gelatinized high-amylose starch in food, high-amylose starch gelatinized by spray drying is essentially coated with French fries, pasta, gelatin dessert. , Surimi, canned pet food, grass-fried food, breaded food, etc. to supplement the gel strength of these foods, or to add air,
Imitation tea is obtained by imparting a property that oil and / or water hardly penetrates (JP-A-4-31356) or by pregelatinizing high amylose starch, which has been converted to be converted with octenylsuccinic acid, by jet steaming.
Has a texture comparable to that of
By adding pre-extruded and fully pre-dispersed high amylose starch to raw materials of expanded extruded foods such as snack foods, cereal foods, etc. (Japanese Unexamined Patent Publication (Kokai) No. 5-292934). Further, since a high-amylose starch or a high-amylose corn pulverized material has a mashed potato-like texture, it is used as a substitute for dried mashed potato ( 3-292866) has been proposed. In addition, Takahashi et al., In “Cooking Science”, Vol. 21, No. 1 (1988), using high-amylose starch pre-gelatinized by a drum dryer as a raw material for the loafing, thereby enhancing the “koshi” of the loafing. It has been reported that the feeling is improved and boiling is reduced.

However, these proposals make use of the gel strength and film forming properties of high amylose starch or starchy substances having a high amylose content, or the specific texture of gelatinized high amylose starch. There is no known example of using high amylose starch in foods based on the fact that pregelatinized starch has both water retention and oil retention properties.

[0009]

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned problems of food materials, and pregelatinizes high-amylose starch, which is an inexpensive raw material as compared with vegetable proteins and the like, in foods. Without loss of texture,
An object of the present invention is to provide a food material having an oil / fat separation preventing / drip preventing effect and a food using the same.

[0010]

As a result of various studies in order to solve such problems, high-amylose starch, which is a cheaper raw material than vegetable protein, is pregelatinized under specific conditions to obtain the starch. It has been newly found that the quality can be modified to a property capable of retaining both in a coexisting system of water and oil. By utilizing such properties, the following food materials and foods using the same were completed. That is, the starch-based food material of the present invention is a high-amylose starch or an amylose-
It has both water-retaining property and oil-retaining property obtained by pregelatinizing starch having a high moisture content. The starch in such food materials has an amylose content of 4%.
It has been adjusted to have a high amylose starch or amylose content of 0 to 70% of 40 to 70%.
The degree of conversion is from 20 to 80%, and the pre-gelatinization process is a process using a biaxial extruder. The degree of pregelatinization is 20 to 8
The reason for limiting to 0% is that if the degree of pregelatinization is 20% or less, sufficient water retention cannot be obtained, and if it exceeds 80%, sufficient oil retention cannot be obtained. Further, the treatment with the twin-screw extruder is carried out by adding water so that the water content becomes 15 to 35% based on the solid content of the starch, and the barrel temperature is increased to 110%.
This treatment uses a screw containing a reverse screw or a kneading disk at the tip of the screw at a temperature of up to 160 ° C. and a processing pressure of 15 to 100 kg / cm ² . Foods containing fats and oils and heat-treated, such as hamburger, gyoza, shumai, meat dumplings, and processed meat and fish meat foods, for the purpose of connecting such starch-derived food materials to prevent the separation of fats and oils and to prevent drip. In addition to foods selected from the group consisting of oil-cooked foods such as grasshopper fried foods, breaded foods, and the like.

[0011]

Embodiment 1 An embodiment of the present invention will be described below. High amylose cone starch (amylose content: 70%) was extruded by Kowa Kogyo Co., Ltd. with an extruder KEI-45A (see FIGS. 1 and 2) at a barrel temperature of 150 ° C. and a pressure of 33 to 37 kg.
/ Cm ² , screw rotation speed 280 rpm, die 2.5 mm x 1
Using a screw with one reverse screw at the tip in a 0-hole, screw arrangement, the raw material supply amount is 35 kg /
During the treatment with hr, the gelatinization treatment was carried out by adding water so that the water content was 30% by weight (vs. dry weight). Approximately 5% by weight of the pregelatinized material extruded in the semi-expanded state with a hot air dryer
After drying to a thickness of 0.3 mm, the mixture was pulverized with a pin mill pulverizer equipped with a 0.3 mm screen, and a 100-mesh sieve was used to remove what remained on the sieve to obtain a target food material sample. . The obtained material samples for food were examined for the degree of pregelatinization, water retention / oil retention, and texture by the following methods.

(Measurement of degree of α-formation)
rch et al., Starch, vol. 25, 98-100 (1973). That is, 10 ml of 0.2N KOH was added to 0.1 g of the sample, and the mixture was stirred for 30 minutes.
The precipitate was removed by centrifugation for 0 minutes. The obtained supernatant was neutralized with 1N HCl, diluted appropriately, and 3 ml was taken.
0.03 ml of iodine solution was added and the absorbance at 600 nm was measured. On the other hand, the same operation was performed using 0.6N KOH, and the degree of pregelatinization was expressed by setting the obtained absorbance value to 100. % Degree of α = (absorbance when dissolved in 0.2N-KOH / absorbance when dissolved in 0.6N-KOH) × 100

(Measurement of water retention) The water retention is measured by the following method. That is, 10 ml of distilled water was added to 0.5 g of the sample, stirred, and allowed to stand at 30 ° C. for 30 minutes. Then, the mixture was centrifuged (1000 × G, 10 minutes) to separate into a precipitate and a supernatant, and the weight of the obtained precipitate was designated as A. Further, the obtained precipitate was dried (at a constant temperature of 105 ° C.) and the weight was measured. This was defined as B, and the water retention capacity was expressed by (AB) / B.

(Measurement of Oil Retention) The oil retention is measured by the following method. That is, for 20 g of a sample, 100 g of water and 2 g of oil
0 g was added and homogenized with a homogenizer. This paste was packed in a casing tube having a diameter of 30 mm, and
The mixture was thermally coagulated by heating at 30 ° C. for 30 minutes and cooled in running water for 30 minutes. The gel was cut, the cross section was observed at a magnification of 50 times, and the presence or absence of oil droplets was judged. In addition, the gel obtained by this operation was eaten, and the texture was examined.

[0015] As mentioned above, the starch used in the present invention has an amylose content of 4%.
It is from 0 to 70%, preferably from 50 to 65%. If it satisfies this, starch derived from grains,
Any of physicochemically or biologically synthesized starch, and their crude materials and processed products may be used. Currently, relatively readily available high amylose content starches have been prepared from corn of the amylomaize species,
So-called high amylose starch (amylose content about 70%) and pure amylose (amylose content 100%)
%). These high amylose content starches, especially high amylose-corn starch and starches derived from common cereals, such as rice, wheat, barley, rye, oats, corn and rhizome derived starches such as potatoes, sweet potatoes , A starch derived from tapioca or beans, such as starch prepared from mung beans, peas, and other sago starch, so that the amylose content in the mixture is in the range of 40 to 70%. Is preferably used.

The conditions of the biaxial extruder treatment include the amylose content of the starch to be treated and the amount of water, the barrel temperature, the pressure, the amount of raw material charged, and the number of screw rotations depending on the type of starch. By selecting properly, the desired product can be manufactured. For example, an amylose content of 70
% Of high-amylose starch as an object to be treated, 15 to 15%
A treated moisture range of 35% by weight (based on dry weight), preferably 20-30%, a barrel temperature of 110-160 ° C,
Preferably 130 to 150 ° C, processing pressure is 15 to 10
Range of 0 kg / cm ^2, preferably 30~80kg / cm ^2, screw - 1 of the real length of - the shape screw for
It is desirable that / 7 to 1/5 be occupied by the reverse screw.

Further, the method of pregelatinization is not necessarily limited to the method shown here, and other than the above-mentioned production method, "a starch-derived food material characterized by having both water retention and oil retention". Is possible. For example, a paste liquid of a high amylose starch starch (amylose content: 70%) passed through an on-rater at 100 ° C. or more is dried by a drum dry at a surface temperature of 100 ° C. or more, and then pulverized. Products can be manufactured. However, drum drying is not desirable in that the production cost is high and inexpensive food materials are provided.

[0018]

Example 2 High amylo-corn starch (Amylo-
Content of 50%) in the same manner as in Example 1 using an extruder KEI-45A manufactured by Kowa Kogyo Co., Ltd.
° C, pressure 60-70kg / cm ² , screw rotation speed 280r
pm, die 5 mm x 1 hole, using a screw with one reverse screw at the tip in the screw arrangement and processing at a raw material supply rate of 35 kg / hr, water content becomes 30% by weight (to dry weight). The mixture was pregelatinized by adding water as described above.
Drying, pulverization and sieving were performed in the same manner as in Example 1 to obtain a food material sample. With respect to the obtained food material sample, the degree of pregelatinization, water retention / oil retention and texture were examined by the method described in Example 1.

[0019]

Comparative Example A Cornstar (amylose content 25%) was extruded by Kouwa Kogyo Co., Ltd. in the same manner as in Example 1.
At EI-45A, barrel temperature 140 ° C, pressure 70-8
0kg / cm ² , screw rotation speed 280rpm, die 5mm × 1
Reversing screw at the tip in hole and screw arrangement
Using a screw containing one unit, feed rate 35kg / hr
, A pregelatinization treatment was carried out by adding water so that the water content was 30% by weight (based on dry weight). Drying, pulverization and sieving were performed in the same manner as in Example 1 to obtain a food material sample. With respect to the obtained food material sample, the degree of pregelatinization, water retention / oil retention and texture were examined by the method described in Example 1.

Table 1 shows the measurement results of the degree of pregelatinization, water retention and oil retention, and evaluation of the texture of the food material samples prepared in Examples 1, 2 and Comparative Examples.

[0021]

[Table 1]

[0022]

Example 3 A hamburger was manufactured by using the food material samples prepared in Examples 1, 2 and Comparative Examples according to the formulation shown in Table 2.

[0023]

[Table 2]

The hamburg produced according to the conventional method was prepared using any of the food material samples of Examples 1 and 2 and the one containing added soybean protein with reduced oil and fat separation and drip during or after cooking. The evaluation is equal or higher.
In the samples using the food material samples of Example 1 and Example 2, separation of oils and fats and drip were suppressed as compared with the control and the comparative example to which no food was added, and the yield was improved. On the other hand, those with the addition of soy protein had a gum-like texture, while those using the food material samples of Examples 1 and 2 were excellent in both texture and taste. Table 3 shows the results.

[0025]

[Table 3]

[0026]

Example 4 Fried foods were manufactured using the food material samples prepared in Examples 1, 2 and Comparative Examples. That is, 10 g of the seasoning liquid having the composition shown in Table 4 and 0.5 g of each of the food material samples prepared in Examples 1, 2 and Comparative Examples were added to 100 g of chicken thigh meat, and they were immersed for 30 minutes. After being dressed and pre-fried for 3 minutes at 170 ° C., it was frozen at − (minus) 18 ° C. and cooked in a microwave oven to evaluate its appearance and texture.

[0027]

[Table 4]

The fried chicken was produced according to the conventional method in Example 1,
In all of the samples using the food material samples of Example 2, the separation of fats and oils and the drip after microwave cooking were suppressed. As a result, the transfer of the drip and the oil to the batter was suppressed, and the fried food could be manufactured without impairing the crispy feeling of the batter, which is a characteristic of fried food. Table 5 shows the results.

[0029]

[Table 5]

[0030]

As is evident from the above results, according to the present invention, a high-amylose starch or a starch having a high amylose content, which is an inexpensive raw material as compared with a vegetable protein, is pregelatinized. Providing food materials that have both water and oil retention properties and have the effect of preventing bridging, separation of oils and fats, and anti-drip during processing or storage without reducing the texture of food when added to food it can.
The high amylose starch or the starch having a high amylose content is pregelatinized with a biaxial extruder, and the starch having both high water retention and oil retention properties is subjected to heat treatment containing fats and oils. Drip during processing or storage by adding to food, for example, processed meat or fish meat food such as hamburger, gyoza, shumai, meat dumplings, or grasshopper fried food, breaded oil-cooked food, etc. It is possible to prevent the separation of oils and fats, and as a result, it is possible to provide a food having a juicy feeling without lowering the original taste and texture as well as improving workability and yield.

[Brief description of the drawings]

FIG. 1 is an overall view of an extruder used for pregelatinization.

FIG. 2 is a sectional view of a barrel and a screw part.

──────────────────────────────────────────────────続 き Continued on the front page (56) References JP-A-51-73155 (JP, A) JP-A-49-66849 (JP, A) JP-A-4-311356 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/10

Claims (4)

(57) [Claims] 1. A high-amylose starch having an amylose content of 40 to 70% or a starch adjusted to have an amylose content of 40 to 70%, a water content of 20 to 30% with respect to the solid content of the starch. A starch-derived food material which has both water retention and oil retention by being pre-gelatinized so that the degree of pregelatinization is 20 to 80%. 2. The starch-derived food material according to claim 1, wherein the pregelatinization treatment is a treatment with a biaxial extruder. 3. The processing by the twin-screw extruder is performed at a barrel temperature of 110 to 160 ° C. and a processing pressure of 15 to 100 kg /.
The starch-based food material according to claim ² , wherein a screw having a cm ² and including a reverse screw or a kneading disk at a screw tip is used. 4. A food which is heat-treated, containing fats and oils obtained by adding the starch-based food material according to claim 1, 2 or 3.