JP4212808B2 - Edible processed starch and food using the same - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、新たな特性を有する食用加工澱粉及びその製造法に関する。さらに詳しくは、生澱粉を工業的に可能であり、安全性の高い方法である物理的衝撃により粉砕し、アミログラフ測定による最高粘度を粉砕前の７０％以下にした食用加工澱粉及びそれを用いた食品である。
【０００２】
【従来の技術】
食用加工澱粉は、根茎又は、穀物から澱粉粒を分離精製された生澱粉を加水下で加熱や加圧によりα化処理、老化処理されたものや、酢酸等で化学修飾されたものであり、広く食品に使用されていた。これらの食品用加工澱粉は、食品の粘性付与、保水性の改善等の目的で用いられていた。しかしながら、その添加により、食品の加熱工程中の澱粉粒が破壊するまでの諸物性変化が原因と考えられる澱粉特有の糊感や粉っぽさがでるため、本来のおいしさが損なわれていた。例えば、クリーム、ドレッシング等の乳化状食品においては、粘性の安定化目的で食用加工澱粉を用いた場合、冷凍保管や冷蔵保管により、澱粉特有の糊感や粉っぽさが著しく強くなり、本来の食味、食感が損なわれていた。
従来、食品の加熱工程中の澱粉粒が破壊するまで諸物性変化を緩和した加工澱粉として、加熱によりα化した澱粉をさらに冷却し調整された老化澱粉、種々な化学修飾された澱粉が工業的に生産されてきた。老化澱粉は、アミロース分子が会合しているために、１００℃以上の高温域でゲル化させた場合の保水力には優れているが、６０℃〜９０℃の低温域で溶解分散性は生澱粉より悪く、澱粉特有の糊感や粉っぽさの発現しない領域が狭い。また、種々の化学修飾された澱粉は、健康志向の強まる食品産業の中では、化学修飾による生分解性等の安全性に対するイメージの悪さがあり、安全性の高い加工方法による食品の食味、食感を損なうことのない食用加工澱粉が望まれている。
【０００３】
また、工業化はされていないが、加熱による諸物性の変化を緩和したものとして、馬鈴薯生澱粉より分離された微粒子画分が、１８０℃以上の過度の加熱により乾燥された損傷澱粉が報告されている。馬鈴薯生澱粉より分離された微粒子画分は、１０μｍ以下の粒子が５％程度しか含まれておらず、また工業的に分画するのも容易でない。過度の加熱により乾燥された損傷澱粉は、加熱温度によって損傷度が大きく変化するため、工業的に損傷度を制御することは容易でないため、工業的に可能である加工方法による食品の食味、食感を損なうことのない食用加工澱粉が望まれている。
【０００４】
【発明が解決しようとする課題】
本発明は、工業的に可能であり、安全性の高い加工方法により、加熱により澱粉粒が破壊するまで諸物性変化を緩和した食品の食味、食感を損なうことのない食用加工澱粉及びそれを用いた食品を提供するものである。
【０００５】
【課題を解決するための手段】
本発明者らは、澱粉特有の糊感や粉っぽさの発現により、食品の食味、食感を損なうことなく、食品の粘性向上、保水性の改善等の目的で用いることができる食用加工澱粉、及びその製造法について鋭意研究した結果、生澱粉をアミログラフ測定による最高粘度が粉砕前の７０％以下になるまで、物理的衝撃により粉砕すると、澱粉粒の構造が破壊され、７０℃以上の高温加熱域での澱粉粒子の膨潤が小さくなり、澱粉粒子内部物質の分散性が促進され、６０℃以下の低温加熱域での粘性が安定化されることにより、食品に添加した場合に澱粉特有の糊感や粉っぽさの発現しないことを見い出し、発明を完成した。
【０００６】
【発明の実施の形態】
本発明における生澱粉類とは、特に限定されるものではないが、根茎又は、穀物から精製工程を経て澱粉粒子を分離してあれば構わない。具体的には、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシコーンスターチ、米澱粉、小麦澱粉、甘藷澱粉、ヤシ澱粉等が挙げられる。篩別等の分離操作を行った平均粒子径が２０μｍ以上の生澱粉が、物理的衝撃による粉砕の効率から好ましい。なかでも平均粒子径が２０μｍ以上の馬鈴薯澱粉が、澱粉粒子径が大きく、篩別等の分離操作が容易であるため好ましい。
【０００７】
本発明において、物理的衝撃により粉砕された生澱粉は、それぞれ単独もしくは２種以上組み合わせて用いることもできる。また、２種以上を混合した後、粉砕しても構わない。
本発明におけるアミログラフ測定による最高粘度とは、澱粉の糊化に伴う粘度の最高値をいう。測定方法としては、特に限定されるものではないが、例えば、一定温度で昇降温させて２〜５％の澱粉懸濁液の回転粘度の相対変化をＢｒａｂｅｎｄｅｒ社のアミログラフ等の装置によって測定することができる。粉砕後の最高粘度（ＢＵ）をＡ、粉砕前の最高粘度をＢ（ＢＵ）とすると、（Ａ／Ｂ）×１００（％）で算出された数値が７０％以下になった場合、本発明品を得ることができる。例えば、原料とする生澱粉が、市販されている馬鈴薯澱粉である場合は、粉砕前の３％の最高粘度が６５０ＢＵ〜５２０ＢＵであるため、特に限定されるものではないが、３％の最高粘度を４００ＢＵ以下、好ましくは、３５０ＢＵ以下となるように粉砕することで本発明品を得ることができる。
【０００８】
物理的衝撃による粉砕によってアミログラフ測定による最高粘度が７０％以下になると、食品に添加した場合、澱粉特有の糊感や粉っぽさの発現しない程度に、澱粉粒の構造が破壊され、７０℃以上の高温加熱域高温域での澱粉粒子の膨潤が小さくなり、非加熱状態での澱粉粒子内部物質の分散性が促進され、６０℃以下の低温加熱域での粘性が安定化される。
本発明における平均粒子径とは、レーザー回折型粒度分布測定等により得られた数値のことであり、正規分布に近い分布を示すものである。特に限定されるものではないが、本発明の食用加工澱粉は、粉砕後の平均粒子径をＣ（μｍ）、粉砕前の平均粒子径をＤ（μｍ）とすると、（Ｃ／Ｄ）×１００（％）で算出された数値において、平均粒子径が粉砕前の６５％以下になると、非加熱状態での澱粉粒子内部物質の分散性が促進され、２０℃以上５０℃以下の領域での澱粉特有の糊感の安定性が高くなるため好ましい。例えば、原料とする生澱粉が、市販されている馬鈴薯澱粉である場合は、粉砕前の平均粒子径が３５μｍ〜２５μｍであるため、特に限定されるものではないが、平均粒子径を２０μｍ以下、好ましくは、１５μｍ以下になるようにすることで本発明品を得ることができる。
本発明で用いる無水下で物理的衝撃により粉砕する方法は、特に限定されるものではないが、一般的な生澱粉の粉末をボールミルや気流粉砕機等の乾式破砕機、又は液体窒素を利用する凍結粉砕機等のレーザー回折型粒度分布測定により平均粒子径を処理前の６５％以下の粒子径にできる性能のものを使用して乾式粉砕する方法が挙げられる。特に、気流粉砕（ジェットミル）又は、凍結粉砕により粉砕する方法が、衝撃熱が出にくく、澱粉が劣化しないため好ましい。また、水中磨砕等の湿式粉砕では、２０℃以上５０℃以下の領域での澱粉特有の糊感の安定性が低くなるため、好ましくない。
【０００９】
本発明における凍結粉砕の条件は、液体窒素を用いて予備冷却を行い、アミログラフ測定による最高粘度が粉砕前の７０％以下になる粉砕条件であれば良く、粉砕機の種類、形式を限定するものではない。液体窒素を予備冷却として用いる理由としては液体窒素が−１９６℃の極低温でありこれを冷媒とする場合は、極めて短時間の内に澱粉粉末の凍結が可能であり、凍結による変性がほとんど生じないことの他に、ハンマーミルのような粉砕機を用いた時に発生する衝撃熱が出ることなく、無酸化的な粉砕が可能となる等の利点を有することにあるが、冷却の方式については、浸漬法、散布法等の何れの方法でも構わない。また、粉砕温度は、−５０℃〜−１００℃で行うのが経済性、粉砕効率、粉末の粒子径の面からも良い。
【００１０】
本発明における気流粉砕とは、通称ジェットミルとも呼ばれ、粉粒体原料を圧縮した空気又は窒素等の不活性ガスによって高速度に加速させ、原料同士あるいは原料を別に設けた衝突板等に衝突させて粉砕させるものである。なお、形式を限定するものではないが、一般的なジェットミルの形式としては、原料を加速し噴射する加速管を対向配置させて原料同士を衝突させる形式のもの、加速管から噴射した原料を衝突板等に衝突させる形式のもの、原料が循環する容器内に加速管を挿入配置させたもの等がある。このような気流粉砕法によれば、粉砕刃や圧縮ロール等による衝撃・剪断・圧縮・磨砕等の機械的な力がかからず、空気を用いるため冷却効果もあり原料の発熱が少なく、澱粉の熱による変性や酸化を起こすことなく、原料の粉砕が可能となる等の利点を有する。
本発明で得られた食用加工澱粉を用いる食品としては、特に限定されるものではないが、フラワーペースト、カスタードクリーム等のクリーム類、うどん、中華麺等の麺類、だし巻き卵、オムレツ等の鶏卵加工品、かまぼこ、ちくわ等の魚肉練り製品、ハンバーグ、ソーセージ等の畜肉加工品、豚カツ、コロッケ、エビフライ等のフライ食品、プリン、ゼリー等のデザート類、パン、ケーキ等の製菓、製パン類等を指し、商品形態は、常温流通品、チルド流通品、冷凍食品のいずれであってもよい。
【００１１】
本発明の食用加工澱粉は、市販されている従来の一般的な澱粉と併用して食品に用いた場合においても澱粉特有の糊感や粉っぽさを抑制できるので、使用する澱粉の一部として用いれば十分な効果が期待できる。特に限定されるものではないが、使用する澱粉量の５％以上を本発明の食用加工澱粉とすれば、澱粉特有の糊感や粉っぽさを抑制できる。使用する澱粉量の５％以上５０％以下を本発明の食用加工澱粉とすることが、経済性の面からさらに好ましい。
以下実施例を挙げて本発明を具体的に説明するが、本発明は、これに限定されるものではない。なお、実施例中の％は特記しない限り重量％を示す。
【００１２】
【実施例】
実施例１
３％濃度懸濁液のアミログラフ測定による最高粘度５２０ＢＵ、平均粒子径１６μｍのコーンスターチをジェットミル粉砕機（ホソカワミクロン株式会社製）を用い、ノズル圧、及びセパレータ回転数を調製して、粉砕を行い、３％濃度懸濁液のアミログラフ測定による最高粘度３５０ＢＵ（粉砕前の６７．３％）、平均粒子径１０μｍ（粉砕前の６２．５％）の本発明品１と３％濃度懸濁液のアミログラフ測定による最高粘度３０３ＢＵ（粉砕前の５８．２％）、平均粒子径７μｍ（粉砕前の４３．８％）の本発明品２を得た。
【００１３】
試験例１
澱粉添加量の４０％を得られた本発明品１、２に置換して、表１の配合にて、カスタードクリーム１、２を調製した。
【００１４】
【表１】
得られたカスタードクリームについて、パネラー１０人にて、製造直後及び冷蔵保存４８時間後の食感について評価した。食感の評価は、極めて良いものを１０点、かなり良いものを９点、やや良いものを８点、普通を７点、やや悪いものを６点、かなり悪いものを５点、極めて悪いものを４点とし、パネラー１０人の平均値で示した。その結果を表２に示す。
【００１６】
【表２】
表２より明らかなように、本発明品は、澱粉を添加したカスタードクリームを冷蔵保管したときの老化に伴う糊感や粉っぽさの発現を抑制した
【００１８】
実施例２
３％濃度懸濁液のアミログラフ測定による最高粘度６７５ＢＵ、平均粒子径３９μｍの馬鈴薯澱粉を凍結粉砕機（ホソカワミクロン株式会社製）を用い粉砕温度、及びローター回転数を調製して、粉砕を行い、３％濃度懸濁液のアミログラフ測定による最高粘度４００ＢＵ（粉砕前の５９．３％）、平均粒子径２０μｍ（粉砕前の５１．３％）の本発明品３と３％濃度懸濁液のアミログラフ測定による最高粘度３１５ＢＵ（粉砕前の４６．７．％）、平均粒子径１３μｍ（粉砕前の３３．３％）の本発明品４を得た。
【００１９】
試験例２
澱粉添加量の５０％を得られた本発明品３、４置換して、表３の配合にて、焼成、急速凍結して冷凍だし巻き卵を調製した。
【００２０】
【表３】
得られた冷凍だし巻き卵について、パネラー１０人にて、製造直後及び冷凍保存３週間後に電子レンジで再加熱したとき食感について評価した。食感の評価は、極めて良いものを１０点、かなり良いものを９点、やや良いものを８点、普通を７点、やや悪いものを６点、かなり悪いものを５点、極めて悪いものを４点とし、パネラー１０人の平均値で示した。その結果を表４に示す。
【００２２】
【表４】
表４より明らかなように、本発明品は、澱粉を添加した冷凍だし巻き卵を冷凍保管した澱粉の老化に伴う糊感や粉っぽさの発現を抑制した
【００２４】
本発明の実施態様ならびに目的生成物を挙げれば以下のとおりである。
（１）生澱粉を無水下で、物理的衝撃により粉砕し、アミログラフ測定による最高粘度が粉砕前の７０％以下にしたことを特徴とする食用加工澱粉及びそれを用いた食品。
（２）食品用生澱粉の平均粒子径が粉砕前の６５％以下であることを特徴とする（１）記載の食用加工澱粉及びそれを用いた食品。
（３）物理的衝撃により粉砕する方法が、気流粉砕、又は凍結粉砕であることを特徴とする（１）又は（２）記載の食用加工澱粉及びそれを用いた食品。
（４）生澱粉が平均粒子径２０μｍ以上の馬鈴薯澱粉であることを特徴とする（１）〜（３）いずれか記載の食用加工澱粉及びそれを用いた食品。
（５）平均粒子径が２０μｍ以上の生馬鈴薯澱粉を粉砕し、アミログラフ測定による３％濃度の最高粘度が４００ＢＵ以下にしたことを特徴とする（１）〜（４）いずれか記載の食用加工澱粉を用いた食品。
（６）食品への澱粉総加量の内の５％以上２５％未満で添加して、澱粉特有の糊感や粉っぽさを抑制することを特徴とする（１）〜（５）いずれか記載の食用加工澱粉を用いた食品。
（７）澱粉を５％以上使用する冷凍食品への澱粉総加量の内の５％以上２５％未満を（１）〜（５）いずれか記載の食用加工澱粉に置き換えて添加し、澱粉特有の糊感や粉っぽさを抑制したことを特徴とする食品。
（８）澱粉を５％以上使用するクリームへの澱粉総加量の内の５％以上５０％以下を（１）〜（５）いずれか記載の食用加工澱粉に置き換えて添加し、澱粉特有の糊感や粉っぽさを抑制したことを特徴とする食品。
【００２５】
【発明の効果】
本発明は、工業的可能であり、安全性の高い加工方法により、加熱により澱粉粒が破壊するまでの諸物性変化を緩和した食品の食味、食感を損なうことのない食用加工澱粉及びそれを用いた食品を提供するものであり、食品産業に大いに貢献できるものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an edible processed starch having new characteristics and a method for producing the same. More specifically, raw starch is industrially possible and pulverized by physical impact, which is a highly safe method, and edible processed starch having a maximum viscosity measured by amylograph measurement of 70% or less before pulverization and the same are used. It is food.
[0002]
[Prior art]
Edible processed starch is rhizome or raw starch obtained by separating and refining starch granules from cereal, heat-treated and pressurized with water, and aged, or chemically modified with acetic acid, Widely used in food. These processed starches for foods have been used for the purpose of imparting food viscosity and improving water retention. However, due to its addition, the starch taste and powderiness peculiar to starch, which is considered to be caused by changes in various physical properties until the starch grains are destroyed during the heating process of food, was lost, and the original delicious taste was impaired. . For example, in emulsified foods such as creams and dressings, when edible processed starch is used for the purpose of stabilizing the viscosity, the starchy peculiar feeling and powderiness are significantly enhanced by freezing and refrigeration storage. The taste and texture of the food were impaired.
Conventionally, as processed starches that have alleviated changes in physical properties until the starch granules in the food heating process are destroyed, aged starches that have been pre-cooled by heating to be gelatinized and various chemically modified starches are industrially used. Has been produced. Aged starch is excellent in water retention when gelled in a high temperature range of 100 ° C. or higher because amylose molecules are associated with each other, but the dissolution and dispersibility is low in the low temperature range of 60 ° C. to 90 ° C. It is worse than starch, and the area where the starchy feeling and powderiness peculiar to starch are not expressed is narrow. In addition, various chemically modified starches have a poor image of safety, such as biodegradability due to chemical modification, in the health-conscious food industry. An edible processed starch that does not impair the feeling is desired.
[0003]
Although not industrialized, damaged starch was reported in which the fine particle fraction separated from raw potato starch was dried by excessive heating at 180 ° C. or higher, as the changes in physical properties due to heating were alleviated. Yes. The fine particle fraction separated from potato raw starch contains only about 5% of particles of 10 μm or less, and is not easily industrially fractionated. Damaged starches dried by excessive heating greatly change the degree of damage depending on the heating temperature, so it is not easy to control the degree of damage industrially. An edible processed starch that does not impair the feeling is desired.
[0004]
[Problems to be solved by the invention]
The present invention is industrially feasible, and by using a highly safe processing method, edible processed starch that does not impair the taste and texture of foods that have alleviated changes in physical properties until starch granules are destroyed by heating, and The food used is provided.
[0005]
[Means for Solving the Problems]
The present inventors have developed an edible process that can be used for the purpose of improving the viscosity of foods, improving water retention, etc. without impairing the taste and texture of foods due to the expression of the starchy feeling and powderiness peculiar to starch. As a result of earnest research on starch and its production method, when the raw starch is pulverized by physical impact until the maximum viscosity by amylograph measurement is 70% or less before pulverization, the structure of the starch granules is destroyed, and the starch granules are heated to 70 ° C or higher. Starch-specific swelling when added to foods due to reduced starch particle swelling in the high-temperature heating range, enhanced dispersibility of the starch particle internal materials, and stabilization of the viscosity in the low-temperature heating range below 60 ° C The present invention has been completed by finding that no stickiness or powderiness is exhibited.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The raw starches in the present invention are not particularly limited, but may be any starch as long as starch particles are separated from rhizomes or grains through a purification process. Specific examples include tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, sweet potato starch, and coconut starch. Raw starch having an average particle size of 20 μm or more, which has been subjected to a separation operation such as sieving, is preferred from the viewpoint of the efficiency of pulverization by physical impact. Among them, potato starch having an average particle size of 20 μm or more is preferable because the starch particle size is large and separation operation such as sieving is easy.
[0007]
In the present invention, raw starches pulverized by physical impact can be used alone or in combination of two or more. Moreover, after mixing 2 or more types, you may grind | pulverize.
The maximum viscosity by amylograph measurement in the present invention refers to the maximum value of viscosity accompanying starch gelatinization. The measuring method is not particularly limited. For example, the temperature is raised and lowered at a constant temperature, and the relative change in the rotational viscosity of the 2 to 5% starch suspension is measured by a device such as Brabender's amylograph. Can do. When the maximum viscosity (BU) after pulverization is A and the maximum viscosity before pulverization is B (BU), the value calculated by (A / B) × 100 (%) is 70% or less. Goods can be obtained. For example, when the raw starch used as a raw material is a commercially available potato starch, since the maximum viscosity of 3% before pulverization is 650BU to 520BU, it is not particularly limited, but the maximum viscosity of 3% Can be pulverized to 400 BU or less, preferably 350 BU or less.
[0008]
When the maximum viscosity according to amylograph measurement is 70% or less due to pulverization by physical impact, the structure of starch granules is destroyed to the extent that the starch feel and the powderiness peculiar to starch do not appear when added to food. The swelling of the starch particles in the high temperature heating region and the high temperature region is reduced, the dispersibility of the starch particle internal material in the non-heated state is promoted, and the viscosity in the low temperature heating region of 60 ° C. or less is stabilized.
The average particle diameter in the present invention is a numerical value obtained by laser diffraction type particle size distribution measurement or the like, and indicates a distribution close to a normal distribution. Although not particularly limited, the edible processed starch of the present invention is (C / D) × 100, where C (μm) is the average particle size after pulverization and D (μm) is the average particle size before pulverization. In the numerical value calculated by (%), when the average particle size is 65% or less before pulverization, the dispersibility of the starch particle internal substance in an unheated state is promoted, and starch in the region of 20 ° C. or more and 50 ° C. or less This is preferable because the stability of the peculiar glue feeling is increased. For example, when raw starch as a raw material is a commercially available potato starch, since the average particle size before pulverization is 35 μm to 25 μm, although not particularly limited, the average particle size is 20 μm or less, Preferably, the product of the present invention can be obtained by adjusting the thickness to 15 μm or less.
The method of pulverizing by physical impact under anhydrous conditions used in the present invention is not particularly limited, but a general raw starch powder is utilized as a dry crusher such as a ball mill or an airflow pulverizer, or liquid nitrogen. Examples thereof include a dry pulverization method using a particle whose particle size is 65% or less before processing by laser diffraction particle size distribution measurement using a freeze pulverizer or the like. In particular, a method of pulverization by airflow pulverization (jet mill) or freeze pulverization is preferable because impact heat hardly occurs and starch does not deteriorate. In addition, wet pulverization such as underwater grinding is not preferable because the stability of the starchy feeling peculiar to starch in the region of 20 ° C. or higher and 50 ° C. or lower is lowered.
[0009]
The conditions for freeze pulverization in the present invention may be any pulverization conditions in which precooling is performed using liquid nitrogen and the maximum viscosity by amylograph measurement is 70% or less before pulverization, and the types and types of pulverizers are limited. is not. The reason for using liquid nitrogen as pre-cooling is that when liquid nitrogen is at a very low temperature of −196 ° C. and this is used as a refrigerant, starch powder can be frozen in a very short time, and almost no denaturation occurs due to freezing. In addition to the fact that there is no impact heat generated when using a pulverizer such as a hammer mill, it has the advantage that non-oxidizing pulverization is possible, etc. Any method such as dipping or spraying may be used. The grinding temperature may be -50 ° C to -100 ° C from the viewpoint of economy, grinding efficiency, and powder particle diameter.
[0010]
The airflow pulverization in the present invention is also called a jet mill, and is accelerated at a high speed by an inert gas such as compressed air or nitrogen that compresses the granular material, and collides with each other or with a collision plate provided separately with the material. It is made to pulverize. Although the format is not limited, as a general jet mill format, an acceleration tube for accelerating and injecting the raw material is disposed so as to face each other, and the raw material injected from the acceleration tube is used. There is a type that collides with a collision plate or the like, and a type in which an acceleration tube is inserted and disposed in a container in which raw materials circulate. According to such an airflow pulverization method, mechanical force such as impact, shearing, compression, and grinding by a pulverizing blade or a compression roll is not applied, and since air is used, there is also a cooling effect and there is little heat generation of the raw material, There is an advantage that the raw material can be pulverized without causing modification or oxidation of starch due to heat.
The food using the edible processed starch obtained in the present invention is not particularly limited, but creams such as flour paste and custard cream, noodles such as udon and Chinese noodles, chicken eggs such as broiled egg and omelet Processed products, fish paste products such as kamaboko and chikuwa, processed meat products such as hamburger and sausage, fried foods such as pork cutlet, croquette and fried shrimp, desserts such as pudding and jelly, confectionery such as bread and cake, and bakery products The product form may be any one of a room-temperature distribution product, a chilled distribution product, and a frozen food.
[0011]
The edible processed starch of the present invention is able to suppress the starchy peculiar feeling and powderiness even when used in foods in combination with conventional commercially available starches, so part of the starch used If it is used, sufficient effect can be expected. Although not particularly limited, if 5% or more of the amount of starch to be used is the edible processed starch of the present invention, the starchy feeling and powderiness peculiar to starch can be suppressed. From the viewpoint of economy, it is more preferable that 5% to 50% of the amount of starch used is the edible processed starch of the present invention.
EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the examples, “%” means “% by weight” unless otherwise specified.
[0012]
【Example】
Example 1
Using a jet mill pulverizer (manufactured by Hosokawa Micron Corporation), a corn starch having a maximum viscosity of 520 BU and an average particle diameter of 16 μm by amylographic measurement of a 3% concentration suspension is used to adjust the nozzle pressure and the separator rotation speed, and then pulverize. An amylograph of the present invention product 1 having a maximum viscosity of 350 BU (67.3% before pulverization) and an average particle size of 10 μm (62.5% before pulverization) of the 3% concentration suspension and 3% concentration suspension. The product 2 of the present invention having a maximum viscosity of 303BU (58.2% before pulverization) and an average particle diameter of 7 μm (43.8% before pulverization) was obtained.
[0013]
Test example 1
Custard creams 1 and 2 were prepared according to the formulation shown in Table 1 by substituting 40% of the added amount of starch with the products 1 and 2 of the present invention.
[0014]
[Table 1]
About the obtained custard cream, 10 panelists evaluated the food texture immediately after manufacture and 48 hours after refrigerated storage. The evaluation of the texture is 10 points for a very good one, 9 points for a fairly good one, 8 points for a slightly good one, 7 points for a normal one, 6 points for a slightly bad one, 5 points for a very bad one, and a very bad one The score was 4 points, and the average value of 10 panelists was shown. The results are shown in Table 2.
[0016]
[Table 2]
As is clear from Table 2, the product of the present invention suppressed the expression of pastiness and powderiness associated with aging when the custard cream to which starch was added was refrigerated.
Example 2
A potato starch having a maximum viscosity of 675 BU and an average particle size of 39 μm as measured by amylography of a 3% concentration suspension is pulverized by using a freeze pulverizer (manufactured by Hosokawa Micron Co., Ltd.) to adjust the pulverization temperature and the rotational speed of the rotor. Amylograph measurement of the present invention product 3 having a maximum viscosity of 400 BU (59.3% before pulverization) and an average particle size of 20 μm (51.3% before pulverization) and a 3% concentration suspension of the 3% concentration suspension The product 4 of the present invention having a maximum viscosity of 315 BU (46.7.% Before pulverization) and an average particle size of 13 μm (33.3% before pulverization) was obtained.
[0019]
Test example 2
The product of the present invention 3 and 4 in which 50% of the added amount of starch was obtained was substituted, and the mixture shown in Table 3 was baked and rapidly frozen to prepare frozen egg rolls.
[0020]
[Table 3]
About the obtained frozen egg roll, 10 panelists evaluated the food texture when re-heated in a microwave oven immediately after manufacture and 3 weeks after frozen storage. The evaluation of the texture is 10 points for a very good one, 9 points for a fairly good one, 8 points for a slightly good one, 7 points for a normal one, 6 points for a slightly bad one, 5 points for a very bad one, and a very bad one The score was 4 points, and the average value of 10 panelists was shown. The results are shown in Table 4.
[0022]
[Table 4]
As can be seen from Table 4, the product of the present invention suppressed the expression of the pasty and powderiness associated with the aging of the frozen frozen stocked egg added with starch.
Examples of the present invention and the target product are as follows.
(1) An edible processed starch characterized in that raw starch is pulverized by physical impact under anhydrous conditions and the maximum viscosity by amylograph measurement is 70% or less before pulverization, and a food using the same.
(2) The edible processed starch according to (1) and the food using the same, wherein the average particle size of raw food starch is 65% or less before pulverization.
(3) The edible processed starch according to (1) or (2) and a food using the same, wherein the method of pulverization by physical impact is airflow pulverization or freeze pulverization.
(4) The edible processed starch according to any one of (1) to (3), wherein the raw starch is a potato starch having an average particle size of 20 μm or more, and a food using the same.
(5) Edible processed starch according to any one of (1) to (4), characterized in that raw potato starch having an average particle size of 20 μm or more is pulverized and the maximum viscosity at 3% concentration measured by amylograph is 400 BU or less. Food using.
(6) Any of (1) to (5) characterized in that it is added at 5% or more and less than 25% of the total amount of starch added to food to suppress the starchy feeling and powderiness peculiar to starch. A food product using the edible processed starch.
(7) Add 5% or more to less than 25% of the total starch added to frozen foods that use 5% or more of starch by replacing it with edible processed starch described in any of (1) to (5). A food characterized by suppressing the feeling of paste and powderiness.
(8) Add 5% or more and 50% or less of the total starch added to the cream using 5% or more of starch by replacing it with the edible processed starch described in any one of (1) to (5). A food product characterized by suppressing the feeling of paste and powderiness.
[0025]
【The invention's effect】
The present invention is industrially feasible, and by using a highly safe processing method, edible processed starch that does not impair the taste and texture of foods that have alleviated changes in physical properties until the starch granules are destroyed by heating. It provides foods used and can greatly contribute to the food industry.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001398825A JP4212808B2 (en) | 2001-12-28 | 2001-12-28 | Edible processed starch and food using the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001398825A JP4212808B2 (en) | 2001-12-28 | 2001-12-28 | Edible processed starch and food using the same |
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| Publication Number | Publication Date |
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| JP2003189801A JP2003189801A (en) | 2003-07-08 |
| JP4212808B2 true JP4212808B2 (en) | 2009-01-21 |
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| CN113547579A (en) * | 2021-07-24 | 2021-10-26 | 杭州骏泰食品有限公司 | Lotus root starch production equipment and production process |
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| JPS61192255A (en) * | 1985-02-20 | 1986-08-26 | Kikkoman Corp | Flour for frying batter |
| JPH07100002B2 (en) * | 1991-03-18 | 1995-11-01 | 新潟県 | Fine grain rice flour, manufacturing method thereof and processed food using the fine grain rice flour |
| JPH11332480A (en) * | 1998-05-26 | 1999-12-07 | Sanwa Kosan Kk | Jelly food and its production |
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