JP3288176B2 - Starch-derived food material having both water and oil retention properties and food using the same - Google Patents
Starch-derived food material having both water and oil retention properties and food using the sameInfo
- Publication number
- JP3288176B2 JP3288176B2 JP14606594A JP14606594A JP3288176B2 JP 3288176 B2 JP3288176 B2 JP 3288176B2 JP 14606594 A JP14606594 A JP 14606594A JP 14606594 A JP14606594 A JP 14606594A JP 3288176 B2 JP3288176 B2 JP 3288176B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- food
- water
- food material
- amylose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、アミロ−ス含量の高い
澱粉質をα化処理することにより得られる高度の保水性
および保油性をあわせ有する澱粉由来の食品用素材およ
びこれを用いた食品に関するものである。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】[0002]
【従来の技術】従来から畜肉あるいは魚肉加工食品など
の油脂を含み熱処理される食品において、つなぎ・油脂
分離防止・ドリップ防止の目的で分離大豆蛋白、グルテ
ンなどの植物性蛋白質あるいは澱粉のような食品用素材
が用いられている。中でも、ハンバ−グ、肉団子、ギョ
ウザ、シュウマイなどの油脂を比較的多く含む食品にお
いては、加工中あるいは保存中の油脂分離やドリップに
よる作業性の低下、品質の劣下あるいは歩留りの低下が
大きいため、これらの食品用素材の添加が必須となって
いる。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.
【0003】しかし、これらの食品用素材は以下のよう
な欠点を有している。即ち、植物性蛋白質ではつなぎ・
油脂分離防止・ドリップ防止に対して優れた効果を発揮
するが、これらは高価なため、経済的理由で多量に用い
られない。また、加熱により弾力性が増しガム様の食感
を呈するため食味が損なわれる上に、蛋白質特有の匂い
や色・味も食味を低下させるため植物性蛋白質の使用は
好まれない。また、通常のアミロ−ス含量が25%以下
のα化澱粉では、保水性はあるが保油性がないため油脂
分離防止の効果が極めて低く、また糊っぽいため食感が
損なわれる。このため油脂を含み熱処理される食品、例
えばハンバ−グ、ギョウザ、シュウマイ、肉団子などの
畜肉および魚肉加工食品やバッタ−フライ食品、パン粉
のまぶされた食品などの油調理食品の食味・食感の低下
を伴わず、つなぎ・油脂分離防止・ドリップ防止に対し
て優れた効果を発揮するような安価な食品用素材が望ま
れている。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】一方、従来よりハイアミロ−ス澱粉が食品
に用いられている例は数多く知られている。[0004] On the other hand, many examples of conventionally using high amylose starch in foods are known.
【0005】未加工のハイアミロ−ス澱粉を食品に利用
している例として、製麺原料にハイアミロ−ス澱粉を添
加することにより麺の“あし”と“こし”を強くし、食
感を改善するとともに、調理後の“のび”や“ふやけ”
をおさえることをねらったもの(特公昭50−3912
8号公報)、あるいはレトルト食品のような高温処理す
る食品にハイアミロ−ス澱粉を添加することにより食品
の“あし”と“こし”を強くし食感の改善(特公昭54
−23970号公報)や保存中の品質低下を抑える(特
公昭58−26311号公報)ことが提案されている。
さらには、もちの原料にハイアミロ−ス澱粉を添加する
ことにより、熱湯を注ぐか数分加熱するのみで速やかに
復元して食感と風味の良好な即席もちへの利用(特公平
3−42068号公報)が提案されている。[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).
【0006】一方、澱粉のα化の手段としてはドラムド
ライヤ、エクストル−ダ、ジェットクッカ−などがあげ
られ、2軸型エクストル−ダによりα化処理することは
当業界において周知の方法であり、澱粉科学ハンドブッ
ク(朝倉書店、1977)あるいは澱粉・関連糖質実験法
(学会出版センタ−、1986)に記載されている。また
ハイアミロ−ス澱粉をエクストル−ダ処理によりα化す
る方法は特開昭49−66849号公報に記載されてお
り、またC.Mercierら、Cereal Chemistry Vol.52 No.
3 283−297(1975)あるいはHannaら、Cereal Chemistry
Vol.65 No.2 138−143(1988)の文献にも詳細な内
容が報告されている。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】α化処理したハイアミロ−ス澱粉を食品に
利用している例として、ハイアミロ−ス澱粉を噴霧乾燥
によりゼラチン化したものを、本質的に被覆されたフレ
ンチフライポテト、パスタ、ゼラチンデザ−ト、スリ
ミ、缶詰ペット食品、バッタ−フライド食品、パン粉の
まぶされた食品等に加えることにより、これら食品のゲ
ル強度を補ったり、あるいはこれら食品の表面に空気、
油および/又は水の浸透しにくい性質を与える(特開平
4−311356号公報)、あるいはオクテニルコハク
酸により転化誘導化されたハイアミロ−ス澱粉をジェッ
ト蒸煮により予備糊化されたものがイミテ−ションチ−
ズに匹敵するテクスチャ−を有することからカゼイネ−
ト代替物としての利用(特公昭61−57号公報)、あ
るいは予備押出して完全に予備分散したハイアミロ−ス
澱粉をスナック食品、シリアル食品等の膨化押出し食品
の原料に加えることにより歯ごたえあるいは耐水性を付
与する(特開平5−292934号公報)、さらにハイ
アミロ−ス澱粉あるいはハイアミロ−スとうもろこし粉
砕物をα化処理した物がマッシュポテト様のテクスチャ
−を有することから乾燥マッシュポテト代替としての利
用(特開平3−292866号公報)が提案されてい
る。また、高橋らにより「調理科学」第21巻第1号
(1988)においてハイアミロ−ス澱粉をドラムドラ
イヤにてα化処理したものをはるさめの原料として用い
ることによりはるさめの“こし”が強くなり食感が改良
されると共に煮とけが少なくなることが報告されてい
る。[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.
【0008】しかしながら、これらの提案はハイアミロ
−ス澱粉あるいはアミロ−ス含量の高い澱粉質のゲル強
度やフィルム形成性あるいはハイアミロ−ス澱粉のα化
物が持つ特有のテクスチャ−を利用したものであり、ハ
イアミロ−ス澱粉のα化物が保水性および保油性をあわ
せ持っていることを利用して食品に使用している例は知
られていない。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】[0009]
【発明が解決しようとする課題】本発明は、食品用素材
のかかる問題点を克服し、植物性蛋白質などに較べて安
価な原料であるハイアミロ−ス澱粉をα化処理すること
により、食品において食感の低下を伴わずに、つなぎ・
油脂分離防止・ドリップ防止効果を持つ食品用素材およ
びこれを用いた食品を提供しようとするものである。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】[0010]
【課題を解決するための手段】かかる課題を解決せんと
して種々研究を進めた結果、植物性蛋白質に較べて安価
な原料であるハイアミロ−ス澱粉を特定の条件でα化処
理することにより該澱粉質が水と油の共存系で両者を保
持できる性質に改質し得ることを新たに見いだした。こ
のような性質を利用して以下に示す如き食品用素材及び
これを用いた食品を完成した。すなわち、本発明の澱粉
由来の食品用素材はハイアミロ−ス澱粉またはアミロ−
ス含量の高い澱粉質をα化処理することにより得られる
保水性および保油性をあわせ有するものである。又この
ような食品用素材における澱粉質はアミロ−ス含量が4
0〜70%であるハイアミロ−ス澱粉またはアミロ−ス
含量40〜70%となるように調整したものであり、α
化の程度は20〜80%でありα化処理は2軸型エクス
トル−ダによる処理である。なおα化の程度を20〜8
0%と限定した理由は、α化の程度が20%以下では十
分な保水性が得られず、又逆に80%を超えると十分な
保油性が得られないためである。さらに2軸型エクスト
ル−ダによる処理は、澱粉質の固形分含量に対して水分
が15〜35%となるように加水し、バレル温度110
〜160℃、処理加圧力が15〜100kg/cm2 で、ス
クリュ−先端にリバ−ススクリュ−あるいはニ−ディン
グディスクを含むスクリュ−を用いる処理である。そし
てこのような澱粉由来の食品用素材をつなぎ・油脂分離
防止及びドリップ防止を目的として、油脂を含み熱処理
される食品、例えばハンバ−グ,ギョウザ,シュウマ
イ,肉団子などの畜肉および魚肉加工食品やバッタ−フ
ライ食品,パン粉のまぶされた食品などの油調理食品又
はこれに類する食品より成るグル−プから選ばれる食品
に加えたものである。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】[0011]
【実施例1】以下に本発明の実施例を示す。ハイアミロ
−スコ−ンスタ−チ(アミロ−ス含量70%)を幸和工
業株式会社製エクストル−ダKEI−45A(図1,図
2参照)にて、バレル温度150℃、圧力33〜37kg
/cm2 、スクリュ−回転数280rpm、ダイ2.5mm×1
0穴、スクリュ−配列において先端にリバ−ススクリュ
−1個を含むスクリュ−を使用し、原料供給量35kg/
hrでの処理時に、水分が30重量%(対乾燥重量)とな
るように加水することによりα化処理した。半ば膨化状
態で押し出されたα化物を熱風乾燥機で水分約5重量%
にまで乾燥した後、0.3mm のスクリ−ンを装着したピ
ンミル粉砕器で粉砕し、更に100メッシュの篩を用い
て篩上に残ったものを除き、目的とする食品用素材試料
を得た。得られた食品用素材試料に対して、以下の方法
によりα化度、保水性・保油性および食感を調べた。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.
【0012】(α化度の測定)α化度の測定はG.G.Bi
rchら、Starch,vol.25,98−100(1973)の
報告に従って実施した。即ち、試料0.1gに0.2Nの
KOH10mlを加え30分撹拌した後1000×Gで1
0分の遠心操作により沈澱物を除いた。得られた上清を
1NのHClで中和して適宜希釈した後3mlを取り、
0.03mlのヨウ素液を加えて600nmの吸光度を測定
した。一方、0.6NのKOHを用いて同様の操作を行
い、得られた吸光度の値を100としてα化度を表し
た。%α化度=(0.2N−KOHで溶解した時の吸光
度/0.6N−KOHで溶解した時の吸光度)×100(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
【0013】(保水性の測定)保水性の測定は以下の方
法による。即ち、試料0.5gに対して蒸留水10mlを
加えて撹拌した後、30℃、30分間静置した。次いで
遠心分離(1000×G、10分間)し、沈澱と上清に
分離し、得られた沈澱の重量をAとした。更に得られた
沈澱を乾固(105℃恒温)して重量を測定し、これを
Bとして(A−B)/Bで保水力を表した。(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.
【0014】(保油性の測定)保油性の測定は以下の方
法による。即ち、試料20gに対して水100g、油2
0gを加えホモジェナイザ−により均質にした。このペ
−ストを直径30mmのケ−シングチュ−ブに詰め、90
℃、30分の加熱により熱凝固させ流水中で30分冷却
した。このゲルを切り断面を50倍にて観察し、油滴の
有無により判定した。また、本操作で得られたゲルを喫
食して食感を調べた。(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】上にのべたように本発明において用いられ
る澱粉質としては、その澱粉質中のアミロ−ス含量が4
0〜70%であるが、好ましくは50〜65%であるも
のである。これを満たすものであれば穀物由来の澱粉、
物理化学的あるいは生物学的に合成された澱粉、およ
び、それらの粗原料や加工物などのいずれでも良い。現
在、比較的容易に入手できる高アミロ−ス含有量の澱粉
質は、アミロメイズ種のトウモロコシより調製された、
いわゆるハイアミロ−スコンスタ−チ(アミロ−ス含量
約70%)および純アミロ−ス(アミロ−ス含量100
%)である。これらの高アミロ−ス含有量澱粉質、特に
ハイアミロ−スコ−ンスタ−チと一般的な穀物由来の澱
粉、例えば米、小麦、大麦、ライ麦、燕麦、トウモロコ
シや地下茎由来の澱粉、例えば馬鈴薯、甘藷、タピオカ
や豆類由来の澱粉、例えば緑豆、えんどうなどから調製
した澱粉、その他サゴ澱粉などとを混合して、その混合
物におけるアミロ−ス含量を上記40〜70%の範囲に
なるようにしたものが好適に用いられる。[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.
【0016】又2軸型エクストル−ダ処理の条件として
は、被処理物である澱粉質のアミロ−ス含量、澱粉種に
より加水量、バレル温度、加圧力、原料投入量、スクリ
ュ−回転数を適切に選択する事により目的とする製品を
製造することができる。例えば、アミロ−ス含量が70
%のハイアミロ−ス澱粉を被処理物とした場合、15〜
35重量%(対乾燥重量)の処理水分範囲、好ましくは
20〜30%、バレル温度は110〜160℃の範囲、
好ましくは130〜150℃、処理加圧力は15〜10
0kg/cm2 の範囲、好ましくは30〜80kg/cm2 、ス
クリュ−の形状についてはスクリュ−の実質の長さの1
/7〜1/5がリバ−ススクリュ−により占められてい
ることが望ましい。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.
【0017】さらにα化の方法については必ずしもここ
で示した方法に限定されるものではなく上記の製造法以
外でも「保水性および保油性を合せ有することを特徴と
する澱粉由来の食品用素材」の製造は可能である。例え
ば100℃以上のオンレ−タ−を通したハイアミロ−ス
コ−ンスタ−チ(アミロ−ス含量70%)の糊液を表面
温度100℃以上のドラムドライで乾燥し、粉砕するこ
とにより目的とする製品を製造することができる。しか
し、ドラムドライでは製造コストが高く、安価な食品用
素材を提供する点で望ましくない。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】[0018]
【実施例2】ハイアミロ−スコ−ンスタ−チ(アミロ−
ス含量50%)を実施例1と同様に幸和工業株式会社製
エクストル−ダKEI−45Aにて、バレル温度140
℃、圧力60〜70kg/cm2、スクリュ−回転数280r
pm、ダイ5mm×1穴、スクリュ−配列において先端にリ
バ−ススクリュ−1個を含むスクリュ−を使用し、原料
供給量35kg/hrで処理時、水分が30重量%(対乾燥
重量)となるように加水することによりα化処理した。
実施例1と同様に乾燥、粉砕、篩い分けをし食品用素材
試料を得た。得られた食品用素材試料に対して、実施例
1で述べた方法によりα化度、保水性・保油性および食
感を調べた。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】[0019]
【比較例】コ−ンスタ−チ(アミロ−ス含量25%)を
実施例1と同様に幸和工業株式会社製エクストル−ダK
EI−45Aにて、バレル温度140℃、圧力70〜8
0kg/cm2、スクリュ−回転数280rpm、ダイ5mm×1
穴、スクリュ−配列において先端にリバ−ススクリュ−
1個を含むスクリュ−を使用し、原料供給量35kg/hr
で処理時、水分が30重量%(対乾燥重量)となるよう
に加水することによりα化処理した。実施例1と同様に
乾燥、粉砕、篩い分けをし食品用素材試料を得た。得ら
れた食品用素材試料に対して、実施例1で述べた方法に
よりα化度、保水性・保油性および食感を調べた。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.
【0020】実施例1、実施例2および比較例で調製し
た食品用素材試料のα化度、保水性・保油性の測定結果
および食感の評価を表1に示す。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】[0021]
【表1】 [Table 1]
【0022】[0022]
【実施例3】実施例1、実施例2および比較例で調製し
た食品用素材試料を用いて表2に示した配合によりハン
バ−グを製造した。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】[0023]
【表2】 [Table 2]
【0024】常法に従い製造したハンバ−グは実施例
1、実施例2のいずれの食品用素材試料を使用したもの
も調理中あるいは調理後の油脂分離およびドリップが抑
えられ大豆蛋白質添加のものと同等以上の評価である。
実施例1および実施例2の食品用素材試料を使用したも
のは未添加の対照および比較例に較べ油脂分離およびド
リップは抑えられており歩留りが向上した。一方、大豆
蛋白質添加のものは食感がガム様であったのに対し、実
施例1及び実施例2の食品用素材試料を使用したものは
食感・食味共に優れていた。結果を表3に示す。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】[0025]
【表3】 [Table 3]
【0026】[0026]
【実施例4】実施例1,実施例2及び比較例で調製した
食品用素材試料を用いて、から揚げを製造した。すなわ
ち、鶏もも肉100gに対して表4に示す配合の調味液
10gおよび実施例1,実施例2及び比較例で調製した
食品用素材試料をそれぞれ0.5g加えて30分つけ込
み、馬鈴薯澱粉で衣付けし170℃、3分間プリフライ
後−(マイナス)18℃で凍結し電子レンジにて調理し
て外観及び食感を評価した。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】[0027]
【表4】 [Table 4]
【0028】常法に従い製造したから揚げは実施例1,
実施例2のいずれの食品用素材試料を使用したものも電
子レンジ調理後の油脂分離およびドリップが抑えられて
いた。その結果、ドリップ及び油分の衣への移動が抑え
られ、フライ食品の特徴である衣のクリスピ−感を損な
うことのないから揚げが製造できた。結果を表5に示
す。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】[0029]
【表5】 [Table 5]
【0030】[0030]
【発明の効果】以上の結果から明らかなように、本発明
により、植物性蛋白質などに較べて安価な原料であるハ
イアミロ−ス澱粉あるいはアミロ−ス含量の高い澱粉質
をα化処理することにより保水性および保油性をあわせ
有し、食品に加えたさいに食品の食感の低下を伴わず
に、加工中あるいは保存中でのつなぎ・油脂分離防止お
よびドリップ防止効果を持つ食品用素材を提供できる。
又ハイアミロ−ス澱粉またはアミロ−ス含量の高い澱粉
質を2軸型エクストル−ダでα化処理することにより得
られた高度の保水性および保油性をあわせ有する澱粉質
を油脂を含み熱処理される食品、例えばハンバ−グ、ギ
ョウザ、シュウマイ、肉団子などの畜肉および魚肉加工
食品あるいはバッタ−フライ食品、パン粉のまぶされた
油調理食品等に加えることにより、加工中あるいは保存
中でのドリップあるいは油脂分離を防止し、結果として
作業性の向上、歩留りの向上さらには本来の食味、食感
を低下することなくジュ−シ−感のある食品を提供する
ことができる。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.
【図1】α化処理に使用するエクストル−ダの全体図。FIG. 1 is an overall view of an extruder used for pregelatinization.
【図2】バレル及びスクリュ−部の断面図。FIG. 2 is a sectional view of a barrel and a screw part.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭51−73155(JP,A) 特開 昭49−66849(JP,A) 特開 平4−311356(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23L 1/10 ──────────────────────────────────────────────────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)
イアミロース澱粉またはアミロース含量40〜70%と
なるように調整した澱粉質を、澱粉質の固形分含量に対
して水分含量が20〜30%となるように加水し、α化
の程度が20〜80%となるようにα化処理してなる保
水性および保油性をあわせ有する澱粉由来の食品用素
材。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%.
理である請求項1に記載の澱粉由来の食品用素材。2. The starch-derived food material according to claim 1, wherein the pregelatinization treatment is a treatment with a biaxial extruder.
温度110〜160℃、処理加圧力が15〜100Kg/
cm2で、スクリュー先端にリバーススクリューあるいは
ニーディングディスクを含むスクリューを用いるもので
ある請求項2に記載の澱粉由来の食品用素材。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.
澱粉由来の食品用素材を加えてなる油脂を含み熱処理さ
れる食品。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14606594A JP3288176B2 (en) | 1994-06-28 | 1994-06-28 | Starch-derived food material having both water and oil retention properties and food using the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14606594A JP3288176B2 (en) | 1994-06-28 | 1994-06-28 | Starch-derived food material having both water and oil retention properties and food using the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH089907A JPH089907A (en) | 1996-01-16 |
JP3288176B2 true JP3288176B2 (en) | 2002-06-04 |
Family
ID=15399296
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP14606594A Expired - Fee Related JP3288176B2 (en) | 1994-06-28 | 1994-06-28 | Starch-derived food material having both water and oil retention properties and food using the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3288176B2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100366361B1 (en) * | 2000-09-21 | 2003-01-09 | 강점이 | Method and apparatus for producing foodstuffs and feeds |
WO2014132534A1 (en) | 2013-02-26 | 2014-09-04 | 株式会社J-オイルミルズ | Composition, and batter material, food, drink and feed, using same, and process for manufacturing composition |
WO2020066845A1 (en) * | 2018-09-28 | 2020-04-02 | 株式会社J-オイルミルズ | Meat processing liquid |
JP7389043B2 (en) * | 2018-09-28 | 2023-11-29 | 株式会社J-オイルミルズ | Meat composition, method for producing processed meat food, and method for improving texture of processed meat food |
JP7365605B2 (en) * | 2019-08-27 | 2023-10-20 | 国立大学法人山形大学 | Method for producing pregelatinized starch powder |
-
1994
- 1994-06-28 JP JP14606594A patent/JP3288176B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH089907A (en) | 1996-01-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4526800A (en) | Cereal snackfoods and compositions and methods for making the same | |
JP3249125B2 (en) | Food composition containing resistant starch | |
US4517204A (en) | Reduced calorie puffed snack food products | |
US5391388A (en) | Cereal food product for hot and cold usages | |
US5250308A (en) | Formulation for and method of producing a fiber fortified foodstuff | |
JP4880081B1 (en) | Acetylated adipic acid-crosslinked tapioca starch and method for producing the same | |
CN111034898A (en) | Non-fried protein crisp chips and production method thereof | |
JP5054076B2 (en) | Dietary fiber-containing food and method for producing the same | |
JP3288176B2 (en) | Starch-derived food material having both water and oil retention properties and food using the same | |
JP3803796B2 (en) | Molded snack manufacturing method | |
JP2552095B2 (en) | Starch-derived food material and food using the same | |
Huang | New perspectives on starch and starch derivatives for snack applications | |
AU7656694A (en) | Expanded coating material | |
NL8800087A (en) | METHOD FOR PREPARING EXPANDED CRISPY BITCHES OR A SEMI-PRODUCTS THEREFOR, WHICH MAKES A DRIED STARCH PRODUCT AND / OR HARVES A PART OR PARTLY STITUIZED BREAKFAST AND A SMALL FAILURE. CUTS PIECES, THE PIECES DRIES AT MODERATE TEMPERATURE AND THE SEMI-PRODUCED SO HAVE EXPANDED WHEN DESIRED. | |
JPH08140609A (en) | Instant fried noodle and its production | |
Gupta et al. | Effect of barley flour on development of rice‐based extruded snacks | |
WO2021131952A1 (en) | Method for manufacturing meat-like food product | |
Hsieh et al. | Rice snack foods | |
JPH10191911A (en) | Toasted food like toasted rice cake | |
WO2022004366A1 (en) | Batter flour composition for non-fried foods and batter composition | |
JP2759838B2 (en) | Dried mashed potato-like material and its manufacturing method | |
JP2019129804A (en) | Fried food clothing material and method for producing same, and fried food | |
US8808785B1 (en) | Rice delight | |
JPH0532015B2 (en) | ||
JPS6049467B2 (en) | instant porridge food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080315 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090315 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090315 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100315 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100315 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100315 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110315 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110315 Year of fee payment: 9 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120315 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120315 Year of fee payment: 10 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130315 Year of fee payment: 11 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130315 Year of fee payment: 11 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140315 Year of fee payment: 12 |
|
LAPS | Cancellation because of no payment of annual fees |