JP4937344B2 - 揚げ物食材における油の吸収を低減するための方法 - Google Patents
揚げ物食材における油の吸収を低減するための方法 Download PDFInfo
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- JP4937344B2 JP4937344B2 JP2009510905A JP2009510905A JP4937344B2 JP 4937344 B2 JP4937344 B2 JP 4937344B2 JP 2009510905 A JP2009510905 A JP 2009510905A JP 2009510905 A JP2009510905 A JP 2009510905A JP 4937344 B2 JP4937344 B2 JP 4937344B2
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- Prior art keywords
- starch
- use according
- octenyl succinate
- weight
- cook
- Prior art date
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Classifications
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
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- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/003—Crosslinking of starch
- C08B31/006—Crosslinking of derivatives of starch
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- C—CHEMISTRY; METALLURGY
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- C08B31/00—Preparation of derivatives of starch
- C08B31/02—Esters
- C08B31/04—Esters of organic acids, e.g. alkenyl-succinated starch
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
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- C08B31/00—Preparation of derivatives of starch
- C08B31/18—Oxidised starch
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Description
[請求項101]
4〜24個の炭素原子を有するアルキル鎖またはアルケニル鎖を含む疎水性物質とデンプンを反応させることにより得られる疎水性デンプンにより、または、これを添加することにより、食品材料中のクックアップデンプン(cook-up starch)および/またはインスタントスターチを部分的に置換する工程を含む、油で揚げる間の食品の油の吸収を低減するための方法。
[請求項102]
食品が、クックアップデンプンおよび/またはインスタントスターチを含む食品である、請求項101に記載の方法。
[請求項103]
疎水性デンプンがアルキルコハク酸デンプンまたはアルケニルコハク酸デンプンである、請求項101または102に記載の方法。
[請求項104]
アルキルコハク酸デンプンまたはアルケニルコハク酸デンプンが、オクテニルコハク酸デンプン、ノニルコハク酸デンプン、デシルコハク酸デンプン、またはドデセニルコハク酸デンプンである、請求項103に記載の方法。
[請求項105]
デンプンがオクテニルコハク酸デンプンである、請求項104に記載の方法。
[請求項106]
アルキルコハク酸デンプンまたはアルケニルコハク酸デンプンの置換度(DS)が0.005〜0.5であり、好ましくは0.01〜0.1である、請求項103〜105のいずれか一項に記載の方法。
[請求項107]
疎水性デンプンが、ジャガイモ、キャッサバ、小麦、大麦、トウモロコシ、米、エンドウ豆、または豆のデンプンである、前記請求項のいずれか一項に記載の方法。
[請求項108]
疎水性デンプンが、酸による分解またはデキストリン化により化学的に改変される、前記請求項のいずれか一項に記載の方法。
[請求項109]
疎水性デンプンが酵素的に改変される、前記請求項のいずれか一項に記載の方法。
[請求項110]
酵素的な改変が、グリコシルトランスフェラーゼ、α-アミラーゼ、β-アミラーゼ、グルコアミラーゼ、イソアミラーゼ、プルラナーゼ、CGTase、および分枝酵素からなる群より選択される酵素の結果である、請求項109に記載の方法。
[請求項111]
疎水性デンプンのアミロース含有量が、該デンプンの乾燥重量に基づいて、20〜70重量%であり、好ましくは30〜50重量%である、前記請求項のいずれか一項に記載の方法。
[請求項112]
疎水性デンプンのアミロペクチン含有量が、該デンプンの乾燥重量に基づいて、80重量%を超え、好ましくは95重量%を超える、前記請求項のいずれか一項に記載の方法。
[請求項113]
疎水性デンプンが疎水性クックアップデンプンである、前記請求項のいずれか一項に記載の方法。
[請求項114]
食品が乳化剤を含む、前記請求項のいずれか一項に記載の方法。
[請求項115]
最大15重量%の、好ましくは最大10重量%の、より好ましくは最大5重量%のクックアップデンプンおよび/またはインスタントスターチが前記疎水性デンプンにより置換される、請求項102〜114のいずれか一項に記載の方法。
[請求項116]
クックアップデンプンが、ジャガイモ、キャッサバ、小麦、大麦、トウモロコシ、米、エンドウ豆、または豆のデンプンである、請求項102〜115のいずれか一項に記載の方法。
[請求項117]
前記請求項のいずれか一項に記載の方法により得られる食品。
[請求項118]
油の吸収の低減剤としての、請求項101〜113のいずれか一項に規定される疎水性デンプンの使用。
[請求項119]
肥満治療用の薬剤の製造のための、請求項101〜113のいずれか一項に規定される疎水性デンプンの使用。
置換度の測定
置換度(DS)は、グルコース単位1モル当たりのエステルのモル量として規定される。置換度は、以下の手順に従って測定される。
式中、
A=生成物の0.1N HCl(mL)-対照の0.1N HCl(mL)であり;
B=生成物(乾燥物質)(mg)であり;および、
Y=210(置換基がオクテニルコハク酸エステルであるならば)、または、
Y=266(置換基がドデセニルコハク酸エステルもしくはテトラプロペニルコハク酸無水物であるならば)である。
混合物は、表1の押出製法に従って、調製されて、Berstorff ZE-25の二軸スクリュー(twin-screw)押出機で押し出された。Paselli Pは、ドラム乾燥された架橋ジャガイモデンプンである。Paselli MC150は、ドラム乾燥されたOSAデンプンである。また、表1に押出機による加工条件も示す。押出し後、ペレットを9.5〜10重量%の水分含量になるように乾燥し、次いで、190℃で10秒間油で揚げた。揚げたペレットの油含有量は、公知の量の粉砕したペレットを石油エーテルを用いて還流することで測定された。油含有量は、重量測定の原理に基づいて算出される。表1に結果を示す。結果は、クックアップデンプンが無水オクテニルコハク酸で改変されたデンプンで置換される場合に、油の吸収が有意に減少することを示す。例えば、試料1の油含有量224mg/gから油含有量160mgへの低減は、28.6%の低減に相当する。
試料5〜8の調製のために、押出機のスクリューの構成を変え、かつ1%の乳化剤(Myvatex Mighty Soft)を食品の配合に加えた。正確な配合および加工条件を表2に示す。乾燥ペレットを再度油で揚げ、揚げたペレットの油含有量を測定した。表2の結果は、無水オクテニルコハク酸で改変されたデンプンの含有量の増加とともに、油の含有量が減少することを示す。
次に、1〜5重量%の幅で変動するHV041221(クックアップジャガイモOSAデンプン)を用いて試料9〜11を調製した。詳細を表3に示す。油で揚げたペレットの油含有量の測定結果は、無水オクテニルコハク酸で改変されたクックアップデンプンの機能性と同様であることを実証する。吸油量は、無水オクテニルコハク酸で改変された5%のクックアップデンプンが食品の配合に加えられる場合に、約22%低減する。
本実施例は、疎水性デンプンの添加が油の吸収を低減するために必要であり、かつ、他のデンプン誘導体がこの機能性を有していないことを実証する。正確な配合および加工条件を表4に示す。SnackTex Cl00は、ドラム乾燥されたアミロペクチンジャガイモデンプンである。Perfectamyl ACは、アセチルクックアップジャガイモデンプンである。Farinex VA 15は、架橋ヒドロキシプロピルジャガイモデンプンである。結果は、配合において2%の無水オクテニルコハク酸で改変されたデンプンが用いられる場合、油の吸収は有意に低くなることを示す。
Claims (19)
- 油の吸収の低減剤としての、食品中の疎水性デンプンの使用であって、該疎水性デンプンがオクテニルコハク酸デンプンである、前記使用。
- 食品が、クックアップデンプンおよび/またはインスタントスターチを含む食品である、請求項1に記載の使用。
- オクテニルコハク酸デンプンの置換度(DS)が0.005〜0.5である、請求項1または2に記載の使用。
- オクテニルコハク酸デンプンの置換度(DS)が0.01〜0.1である、請求項1〜3のいずれか一項に記載の使用。
- オクテニルコハク酸デンプンが、ジャガイモ、キャッサバ、小麦、大麦、トウモロコシ、米、エンドウ豆、または豆のデンプンである、請求項1〜4のいずれか一項に記載の使用。
- オクテニルコハク酸デンプンが、酸による分解またはデキストリン化により化学的に改変される、請求項1〜5のいずれか一項に記載の使用。
- オクテニルコハク酸デンプンが酵素的に改変される、請求項1〜6のいずれか一項に記載の使用。
- 酵素的な改変が、グリコシルトランスフェラーゼ、α-アミラーゼ、β-アミラーゼ、グルコアミラーゼ、イソアミラーゼ、プルラナーゼ、CGTase、および分枝酵素からなる群より選択される酵素の結果である、請求項7に記載の使用。
- オクテニルコハク酸デンプンのアミロース含有量が、該デンプンの乾燥重量に基づいて、20〜70重量%である、請求項1〜8のいずれか一項に記載の使用。
- オクテニルコハク酸デンプンのアミロース含有量が、該デンプンの乾燥重量に基づいて、30〜50重量%である、請求項1〜9のいずれか一項に記載の使用。
- オクテニルコハク酸デンプンのアミロペクチン含有量が、該デンプンの乾燥重量に基づいて、80重量%を超える、請求項1〜10のいずれか一項に記載の使用。
- オクテニルコハク酸デンプンのアミロペクチン含有量が、該デンプンの乾燥重量に基づいて、95重量%を超える、請求項1〜11のいずれか一項に記載の使用。
- オクテニルコハク酸デンプンが疎水性クックアップデンプンである、請求項1〜12のいずれか一項に記載の使用。
- 食品が乳化剤を含む、請求項1〜13のいずれか一項に記載の使用。
- 食品の材料中のクックアップデンプンおよび/またはインスタントスターチが、オクテニルコハク酸デンプンによって部分的に置換される、請求項2〜14のいずれか一項に記載の使用。
- 最大15重量%のクックアップデンプンおよび/またはインスタントスターチがオクテニルコハク酸デンプンにより置換される、請求項15に記載の使用。
- 最大10重量%のクックアップデンプンおよび/またはインスタントスターチがオクテニルコハク酸デンプンにより置換される、請求項15または16に記載の使用。
- 最大5重量%のクックアップデンプンおよび/またはインスタントスターチがオクテニルコハク酸デンプンにより置換される、請求項15〜17のいずれか一項に記載の使用。
- クックアップデンプンが、ジャガイモ、キャッサバ、小麦、大麦、トウモロコシ、米、エンドウ豆、または豆のデンプンである、請求項2〜18のいずれか一項に記載の使用。
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EP06076058.4 | 2006-05-16 | ||
EP06076058A EP1856986B1 (en) | 2006-05-16 | 2006-05-16 | Method for reducing the oil uptake in fried foodstuffs |
PCT/NL2007/050220 WO2007133081A2 (en) | 2006-05-16 | 2007-05-16 | Method for reducing the oil uptake in fried foodstuffs |
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JP4937344B2 true JP4937344B2 (ja) | 2012-05-23 |
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US (1) | US20100055293A1 (ja) |
EP (1) | EP1856986B1 (ja) |
JP (1) | JP4937344B2 (ja) |
CN (1) | CN101489418B (ja) |
AT (1) | ATE477717T1 (ja) |
AU (1) | AU2007250623B2 (ja) |
BR (1) | BRPI0711472A2 (ja) |
DE (1) | DE602006016240D1 (ja) |
ES (1) | ES2346682T3 (ja) |
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US9137072B2 (en) * | 2005-12-22 | 2015-09-15 | Qualcomm Incorporated | Methods and apparatus for communicating control information |
CN104366336B (zh) * | 2014-11-19 | 2017-08-25 | 华中农业大学 | 一种油炸酥脆藕条的制备方法 |
CN105851885A (zh) * | 2016-03-30 | 2016-08-17 | 王虹 | 一种降低油炸豆类食品中油吸收的方法 |
CN110499348B (zh) * | 2019-09-20 | 2021-12-03 | 江南大学 | 一种酶法改性淀粉制备dp值15-30的直链糊精的方法 |
WO2021086273A2 (en) * | 2019-10-29 | 2021-05-06 | Sms Corporation Co., Ltd. | Modified-acetylated distarch adipate and products containing thereof |
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JP2002534566A (ja) * | 1999-01-15 | 2002-10-15 | コーオペラティーベ、ベルコープ‐アン、プロドゥクティーベレニギング、バン、アルダペルメール、アン、デリバーテン、アベベ、ベー.アー. | 疎水性デンプン誘導体 |
JP2003210118A (ja) * | 2002-01-24 | 2003-07-29 | Taiyo Kagaku Co Ltd | フライ食品用品質改良剤及びフライ食品の製造方法 |
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2006
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- 2006-05-16 EP EP06076058A patent/EP1856986B1/en active Active
- 2006-05-16 ES ES06076058T patent/ES2346682T3/es active Active
- 2006-05-16 DE DE602006016240T patent/DE602006016240D1/de active Active
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2007
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- 2007-05-16 MX MX2008014599A patent/MX2008014599A/es active IP Right Grant
- 2007-05-16 MY MYPI20084612A patent/MY148509A/en unknown
- 2007-05-16 CN CN2007800265119A patent/CN101489418B/zh not_active Expired - Fee Related
- 2007-05-16 WO PCT/NL2007/050220 patent/WO2007133081A2/en active Application Filing
- 2007-05-16 AU AU2007250623A patent/AU2007250623B2/en not_active Ceased
- 2007-05-16 BR BRPI0711472-9A patent/BRPI0711472A2/pt not_active IP Right Cessation
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JP2002534566A (ja) * | 1999-01-15 | 2002-10-15 | コーオペラティーベ、ベルコープ‐アン、プロドゥクティーベレニギング、バン、アルダペルメール、アン、デリバーテン、アベベ、ベー.アー. | 疎水性デンプン誘導体 |
JP2003210118A (ja) * | 2002-01-24 | 2003-07-29 | Taiyo Kagaku Co Ltd | フライ食品用品質改良剤及びフライ食品の製造方法 |
JP2005000081A (ja) * | 2003-06-12 | 2005-01-06 | Matsutani Chem Ind Ltd | 揚げ物用バッター |
WO2005067720A1 (en) * | 2004-01-14 | 2005-07-28 | Cerestar Holding B.V. | Batter mix containing modified starch |
JP2007054067A (ja) * | 2005-08-25 | 2007-03-08 | Natl Starch & Chem Investment Holding Corp | 油揚げ食品の脂肪含有率低減のための油改質剤 |
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MX2008014599A (es) | 2008-11-28 |
AU2007250623A1 (en) | 2007-11-22 |
JP2009537136A (ja) | 2009-10-29 |
MY148509A (en) | 2013-04-30 |
EP1856986B1 (en) | 2010-08-18 |
EP1856986A1 (en) | 2007-11-21 |
WO2007133081A2 (en) | 2007-11-22 |
AU2007250623B2 (en) | 2010-06-10 |
CN101489418B (zh) | 2013-05-08 |
WO2007133081A3 (en) | 2008-04-17 |
CN101489418A (zh) | 2009-07-22 |
US20100055293A1 (en) | 2010-03-04 |
BRPI0711472A2 (pt) | 2011-11-16 |
DE602006016240D1 (de) | 2010-09-30 |
ATE477717T1 (de) | 2010-09-15 |
ES2346682T3 (es) | 2010-10-19 |
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