JP4964424B2 - Unmodified alpha starch with a new texture - Google Patents

Description

  The present invention relates to an unmodified pregelatinized starch having a new texture with a fiber feeling or a pulp feeling, a method for producing the same, and use of the unmodified pregelatinized starch for a food material or a food product.

  In recent years, with the diversification of foods, the variety of foods such as foods with an unprecedented texture and appearance has been increasing. In addition, retort foods and frozen and refrigerated foods are also spreading for the purpose of shortening cooking time in general households. In addition, the number of products with no additives has increased due to the recent health boom, and the demand for new materials that do not become food additives has also increased. From such a background, it is desired to develop a material that has an unprecedented texture, has resistance to retort and refrigeration, and does not become a food additive.

  Conventionally, pregelatinized starch has been used for the preparation of food materials and foods, and examples of using high amylose starch for foods are also known. For example, Japanese Patent Application Laid-Open No. 2003-144062 describes a novel food production method for pregelatinized starch for the purpose of enhancing the fiber feeling and its application to food. This publication describes a liquid or gel-like food containing a pregelatinized starch that has been heat-treated at 70 to 135 ° C., in a two-stage cross-linked pregelatinized starch. It is shown that the texture actually eaten is different. However, this food is based on a method for producing pregelatinized starch using cross-linked cross-linked starch as a raw material, and is a production method accompanied by chemical treatment, which is low in efficiency and further chemical treatment. Therefore, it is handled as a food additive under the Food Sanitation Law, and its use is also restricted.

  Also, in US Pat. No. 4,219,646, as a method for producing a crosslinked starch, a phosphoric acid-crosslinked starch is first produced, and further, a phosphoric acid crosslinking agent is contained therein and dried with a drum dryer to provide a fiber feeling. A manufacturing method for producing starch is disclosed. However, phosphorylation is essential in this production method, and this patent specification does not disclose a similar treatment with unmodified starch. Furthermore, JP-A-2004-519546 discloses that an amylose-rich starch suspension is α-treated at 125 to 135 ° C., and further, the pre-gelatinized starch paste is dried with a drum drier to obtain an average particle size of 100 μm. The preparation of pregelatinized amylose-rich starches resulting in low bulk density products of less than 0.4 mg / ml. This amylose-rich pregelatinized starch is excellent in solubility, and further used for the production of soft capsules or film coating because of its excellent film-forming properties. However, this is a method for enhancing the solubility of amylose-rich starch in water, etc., and aimed to produce a pregelatinized starch that does not dissolve in water and gives a fiber feeling (pulp feeling). It is not a thing.

  Japanese Patent Application Laid-Open No. 10-165102 describes a koji product using a corn starch pregelatinized starch having a high amylose content and improving the temporal stability of the taste and texture. The corn starch pregelatinized starch is a high amylose cornstarch slurry preheated and dried with a drum drier, spray drier, or the like, or is gelatinized using an extruder, and then known in the art. It is pulverized using a method and is prepared as pregelatinized starch having a particle size of 150 μm or less, and this pregelatinized starch is used for the production of koji excellent in water separation prevention and stability with time with respect to taste and texture. Is described.

Furthermore, JP-A-8-9907 describes a starch-derived food material that has both water retention and oil retention by subjecting starch having a high amylose content to a gelatinization treatment. The pregelatinization treatment of starch having a high amylose content is a treatment of high amylose starch having an amylose content of 40 to 70% under specific conditions using a biaxial extruder. That is, in the treatment, the high amylose starch is hydrated so that the water content is 15 to 35% based on the solid content of the starchy substance, and the starch hydrolyzate is treated at a barrel temperature of 110 to 160 ° C. and a treatment pressure. Under a specific condition of 15 to 100 kg / cm ² , it is processed with a biaxial extruder so that the degree of pregelatinization is 20 to 80%. However, this method is a starch production method that has both water retention and oil retention, and does not improve the texture with respect to the relationship with the particle size of the starch, and also improves the relationship with the particle size of the starch. It is not something that has been improved to give food properties such as retort resistance.

  As mentioned above, when using pre-gelatinized starch for the preparation of food ingredients and foods, the attempt to prepare pregelatinized starch with improved properties and texture by processing starch such as high amylose starch is Although it has been carried out, there is no known example of preparing a pregelatinized starch having a fiber feeling or a pulp feeling from unmodified pregelatinized starch.

JP-A-8-9907. Japanese Patent Laid-Open No. 10-165102. JP2003-144062A. Japanese translation of PCT publication No. 2004-519546. U.S. Pat. No. 4,219,646.

  An object of the present invention is to provide unmodified pregelatinized starch having a new texture with a feeling of fiber or pulp, a method for producing the same, and use of the unmodified pregelatinized starch for a food material or food. There is. That is, the present invention is an unmodified pregelatinized starch, has a fiber feeling and a pulp feeling, and further has heat resistance, acid resistance, refrigeration resistance, and use of the starch. Furthermore, the starch An object of the present invention is to provide an efficient manufacturing method.

  As a result of various studies to produce an unmodified pregelatinized starch having a novel texture, the present inventor used unmodified starch containing 25% by weight or more of amylose as a raw material, With such heat treatment means, after the gelatinization treatment, by pulverizing, sieving, etc., the gelatinized starch having a particle size of 250 μm or more is obtained, so that the fiber feeling or the pulp feeling can be obtained even though it is an unmodified starch. It has been found that pregelatinized starch having a new texture can be produced, and the present invention has been completed. That is, until now, to produce a pre-gelatinized starch with a new texture that has a fiber feeling or a pulp feeling, it has not been possible to simply heat the raw starch using a heat treatment means such as a drum dryer. However, by using unmodified starch containing 25% by weight or more of amylose as a raw material starch, and after pregelatinization, pulverization, sieving, etc. to obtain pregelatinized starch having a particle size of 250 μm or more, fiber We have succeeded in producing pregelatinized starch of unmodified starch having a new texture with a feeling of feeling or pulp.

  Here, the fiber feeling or the pulp feeling referred to in the present invention means that when it is present in a liquid such as water together with its texture, it absorbs water etc. with an irregularly-shaped hardly soluble piece and is translucent to transparent. The thing which becomes what has. In addition, the unmodified α-modified starch referred to in the present invention is a starch that is not subjected to chemical treatment such as chemical treatment such as crosslinking treatment, etherification treatment, esterification treatment other than acid treatment and / or bleaching treatment. Say.

  The unmodified pregelatinized starch having a fiber feeling or pulp feeling of the present invention has heat resistance, acid resistance, and refrigeration resistance, but the starch used in the present invention has an amylose content of 50% by weight or more, or The heat resistance and the refrigeration resistance can be further enhanced by setting the particle size of the pregelatinized starch to be 335 μm or more. Further, the unmodified pregelatinized starch having a fiber feeling or pulp feeling of the present invention contains unmodified pregelatinized starch having an amylose content of 25% by weight or more and a particle size of 250 μm or more, containing 70% by weight or more of the pregelatinized starch. It is preferable to do.

  The method of the present invention for producing an unmodified pregelatinized starch having a fiber feeling or a pulp feeling of the present invention comprises adding a starch having an amylose content of 25% by weight or more and heat-treating it using a heat treatment means such as a drum dryer. Then, it is gelatinized, dried, pulverized, and sieved to obtain a product having a predetermined particle size. As the amount of starch hydrolyzed during the heat treatment with the drum dryer, a water content of 130 to 200% with respect to the starch is particularly preferred. The unmodified pregelatinized starch having a fiber feeling or a pulp feeling of the present invention can be blended with various food and drink materials or food and drink materials and used for the production of foods having a new texture.

Specifically, the present invention is as follows: (1) A starch having a amylose content of 25% by weight or more is added in an amount of 130-200% of the starch, and the added starch is heated with a drum dryer. Gelatinized, dried, pulverized, and sieved with a particle size of 335 μm to 1.4 mm, and a method for producing an unprocessed pregelatinized starch having a fiber feeling or pulp feeling, (2) As the raw material starch, high amylose starch having an amylose content of 50% by weight or more is used, and it comprises the method for producing an unmodified pregelatinized starch having a fiber feeling or pulp feeling as described in (1) above.

The present invention also includes (3) an unmodified pregelatinized fiber having a feeling of fiber or pulp, characterized by containing at least 70% by weight or more of the unmodified pregelatinized starch produced by (1) or (2). It consists of the manufacturing method of the starch raw material for food / beverage products which mix | blended starch.

  The present invention provides an unmodified pregelatinized starch having a new texture with a fiber feeling or a pulp feeling while being an unmodified pregelatinized starch. The unmodified pregelatinized starch having a fiber feeling or pulp feeling of the present invention has heat resistance, acid resistance, and refrigeration resistance, and as a pregelatinized starch having the characteristics, preparation of food and drink materials or food and drink It can be used as a raw material for the production of various foods and drinks to provide foods and drinks having a new texture. The unprocessed pregelatinized starch having a fiber feeling or pulp feeling according to the present invention is produced by processing starch without chemical treatment in the production thereof, and thus has an advantage that it can be used as a food rather than a food additive.

  In addition, since the method for producing an unmodified pregelatinized starch having a new texture with a fiber feeling or a pulp feeling of the present invention does not involve a treatment such as a chemical modification treatment, the production process can be simplified and produced. Time can be shortened and an efficient method for producing pregelatinized starch can be provided. Furthermore, the production method of the unmodified pregelatinized starch of the present invention is to gelatinize the raw starch by a simple method such as drum dryer treatment, dry, pulverize, sieve, etc. Therefore, it is possible to provide the unmodified pregelatinized starch having the new texture of the present invention by an efficient, simple and safe method.

  The present invention comprises an unmodified pregelatinized starch having an amylose content of 25% by weight or more and a particle size of 250 μm or more, or a non-engineered pregelatinized starch having a fiber feeling or pulp feeling containing the pregelatinized starch as a main component. The unmodified pregelatinized starch of the present invention has heat resistance, acid resistance, and refrigeration resistance, and can be advantageously used for foods and drinks that require these properties during production or storage of foods and drinks. However, in particular, the heat resistance and the like can be enhanced by setting the amylose content of the starch used to 50% by weight or more, and the refrigeration resistance can be achieved by setting the particle size of the manufactured pregelatinized starch to 335 μm or more. Etc. can be strengthened.

  The unmodified starch in the present invention refers to starch that is not subjected to chemical treatment such as acid treatment and / or cross-linking treatment other than bleaching treatment, etherification treatment, esterification treatment, and the like. , Starches derived from potatoes, starches derived from grains, starches derived from beans, starches usable in unmodified foods such as sago starch, and the like. Furthermore, the starch used in the present invention includes unmodified starch, emulsifier-treated starch, oil- and fat-processed starch, wet heat-treated starch, and the like. Examples of the starch used in the present invention include starch having an amylose content of 25% by weight or more, preferably 50% by weight or more. Examples include corn starch, sago starch, mung bean starch, and high amylose corn starch. When the amylose content is 25% by weight or less, the heat resistance is lowered, and when added to food or the like, it becomes difficult to maintain the feeling of fiber or pulp.

  Furthermore, in the present invention, in the unmodified pregelatinized starch having an amylose content of 25% by weight or more and a particle size of 250 μm or more as a main component, the amylose content and the pregelatinized starch having the particle size are used. Is preferably 60% by weight or more of the total pregelatinized starch, more preferably 70% by weight or more. When many particles having a particle size of less than 250 μm are contained, a large amount of pregelatinized starch is required to express the presence of the fiber feeling, and the viscosity of the final food is changed by retorting or the like, which is not preferable.

  In the present invention, in order to produce the unmodified pregelatinized starch having the fiber feeling or pulp feeling of the present invention, starch having an amylose content of 25% by weight or more is hydrated, and the starch slurry is subjected to heat treatment using a heat treatment means. Then, it can be produced by obtaining a product having a predetermined particle size by gelatinizing, drying, pulverizing, and sieving. The heat treatment of starch slurry or the like for pre-gelatinizing starch can be carried out by a drum dryer, a twin screw extruder, spray heating, or the like, but it is particularly preferable to use a drum dryer from the viewpoint of efficiency. As the amount of starch hydrolyzed during the heat treatment with the drum dryer, a water content of 130 to 200% with respect to the starch is particularly preferred.

  The unmodified pregelatinized starch having a fiber feeling or a pulp feeling of the present invention can be blended with various food materials or raw materials for foods and beverages and used for the production of foods having a new texture. Using the pregelatinized starch of the present invention, (a) a liquid food having low viscosity and fluidity per se, (b) a liquid food having high viscosity and little fluidity, and (c) a food having a gel form For example, 0.1 to 5.0% by weight of the pregelatinized starch of the present invention may be added to give the fiber feeling (pulp feeling). Specific examples of (a) include sauces such as grilled meat sauce, dressings such as French dressing and non-oil dressing, stewed curry, stew, soup, pasta sauce, etc., as specific examples of (b), Custard cream, flower paste, jam, fruit filling, cream cheese, mayonnaise-style dressing and the like can be mentioned, and specific examples of (c) include jelly, pudding, mizuyokan, whitening tofu and the like.

  When using the pregelatinized starch of this invention for manufacture of food / beverage products, the food raw material conventionally used by each food / beverage products can be selectively added as needed. For example, to sweeten various sweeteners such as sugar, starch syrup, glucose, isomerized sugar, fructose, maltose, trehalose, sorbitol, maltitol, synthetic sweetener and / or to improve taste and water activity It can be appropriately selected and used in accordance with a desired purpose such as adjustment. Powdered meal, dextrin, and reduced products thereof can also be used as appropriate. Moreover, each usage-amount is suitably adjusted as desired. For example, in high-viscosity liquid foods, the pregelatinized starch produced has a thickening effect depending on the amount of addition, so that the amount of thickeners conventionally used is appropriately adjusted and used. In the case of gel food, the amount of gelling agent is appropriately adjusted as desired.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Reference Example 1] Preparation of pregelatinized high amylose corn starch 100 parts of high amylose corn starch was added to 150 parts of water to prepare a slurry, and this slurry was supplied to a double drum dryer (vapor pressure: 5.0 kg / cm ² ). After crushing with a crusher, the mixture was pulverized to obtain pregelatinized high amylose corn starch.

[Reference Example 2] Fractionation according to particle size of pregelatinized high amylose corn starch The pregelatinized high amylose corn starch (amylose content 70%) produced in the above Reference Example 1 was sieved in multiple stages for separation according to particle size. The particle size distribution is shown in Table 1. Moreover, arbitrary 10 points | pieces were selected and the average of the measured major axis and minor axis was taken, and it was set as the average major axis and average minor axis. A material having a thickness of 250 to 360 μm was selected.

[Example 1]
Evaluation of pregelatinized starch in various amylose contents and various particle sizes Unmodified pregelatinized starch shown in Table 2 was prepared. All starch raw materials used were unmodified pregelatinized starch, and the pregelatinization method followed the method of Reference Example 1.

[Experiment 1-1]
1 to 6 of “maru numbers” in Table 2 were added to pure water 1% at a time and left at room temperature overnight, and the state was observed. The results of observation are shown in Table 3.

From the above experimental results, it was possible to show a feeling of fiber only in three types: “maru number” 4 corn starch, “maru number” 5 high amylose corn starch A, and “maru number” 6 high amylose corn starch B. Met. In this experiment, visual evaluation and texture evaluation were performed according to the evaluation criteria shown in Table 4.

[Experiment 1-2]
Next, in giving a fiber feeling (pulp feeling), the preferable particle size was investigated. High amylose corn starch B was screened as shown in Table 5, and 1% of a sample screened with pure water was added and observed.

From the above results, it seems that it is preferable to contain a large particle size of 250 μm or more in order to obtain the desired fiber feeling.

[Experiment 1-3]
To what extent a sample having a particle size of 250 μm or less is contained, it was examined whether a fiber feeling (pulp feeling) can be imparted. High amylose corn starch B sieved for each particle size was blended as shown in Table 6, and 1% of each sample was added to pure water and observed.

From the above results, it was found that when 70% or more of particles having a particle size of 250 μm or more are contained, the desired fiber feeling can be imparted.

[Experiment 2]
Each resistance experiment was conducted with pregelatinized starches of “round numbers” 4, 5, and 6 below.

[Experiment 2-1]
Add 1% of each pregelatinized starch produced in pure water (corn starch with “maru number” 4; high amylose corn starch A with “maru number” 5; high amylose corn starch B with “maru number” 6); and retort treatment (120 The temperature was observed for 20 minutes). Moreover, in order to investigate what particle size is suitable for imparting the desired fiber feeling, an experiment was conducted using pre-gelatinized starch with a classified particle size. The results are shown in Table 7.

[Experiment 2-2]
1% of each pregelatinized starch produced was added to pure water and subjected to boil sterilization (90 ° C. for 30 minutes) to observe the state. The observation results are shown in Table 8.

[Experiment 3-1]
1% of each manufactured pregelatinized starch was added to pure water and stored in a refrigerator to observe the state. The observation results are shown in Table 9.

[Experiment 3-2]
1% of each manufactured starch was added to pure water and subjected to boil sterilization (90 ° C. for 30 minutes), and then stored in a refrigerator to observe the state. The observation results are shown in Table 10.

[Experiment 4-1]
1% of each pregelatinized starch prepared in a buffer solution adjusted to each pH (pH 3.3, pH 3.5, pH 3.8) was added and stored at room temperature, and the state was observed. The observation results are shown in Table 11.

[Experiment 4-2]
1% of each pre-gelatinized starch produced was added to a buffer solution adjusted to each pH (pH 3.3, pH 3.5, pH 3.8) and stored in a refrigerator to observe the state. The observation results are shown in Table 12.

(Results) From the experimental results described above, in (a) acid resistance, the fiber feeling (pulp feeling) required when the amylose content was 25% by weight or more could be imparted. (B) In terms of heat resistance, the amylose content is preferably 50% by weight or more. If the turbidity of the solution is not a concern, the amylose content may be 25% by weight or more. (C) There is no problem in refrigeration resistance if the amylose content is 25% by weight or more. The particle diameter is all, preferably 250 μm or more, and more effective when using a particle having a particle size of 335 μm to 1.4 mm.

  After mixing the raw materials in the proportions shown in Table 13, the mixture was heated to 90 ° C., corrected for evaporated water, and cooled to room temperature to produce a sauce for yakiniku. Compared with the comparative example 1, the sauce for the grilled meat of the example 2 had various appearances and a feeling that the radish grated was contained.

  After mixing the raw materials at the ratio shown in Table 14, it was sterilized by heating at 90 ° C. to produce a non-oil dressing. In Table 14, “TK-16” (product of Matsutani Chemical Industry Co., Ltd.) is maltodextrin. The non-oil dressing of Comparative Example 2 was a uniform non-oil dressing that was usually found in appearance, but the non-oil dressing of Example 3 was a dressing for grated radish.

  Pasta sauce was produced using the raw materials in the proportions shown in Table 14. In other words, heat olive oil in the pan and fry the garlic and onion. Next, tomato boiled, bouillon, red wine and water are added and simmered for 10 minutes, salt and pepper are added, and the fire is stopped and allowed to cool. Replenish the moisture reduced by heating, add the prototype, fill in a retort pouch and sterilize at 120 ° C for 20 minutes. In the pasta sauce of Comparative Example 3, both the texture on appearance and the texture when eaten had a smooth feel. On the other hand, the pasta sauce of Example 4 was fragile in appearance and felt a pulp feeling that was produced when the vegetables were boiled.

Claims (3)

  Raw material starch having an amylose content of 25% by weight or more is added to the starch in an amount of 130-200%, the starch thus heated is gelatinized by heat treatment with a drum dryer, dried, pulverized, and 335 μm A method for producing an unmodified pregelatinized starch having a fiber feeling or a pulp feeling, wherein sieves having a particle size of ˜1.4 mm are sieved.   2. The method for producing an unmodified pregelatinized starch having a fiber feeling or pulp feeling according to claim 1, wherein a high amylose starch having an amylose content of 50% by weight or more is used as the raw material starch. Manufacture of starch raw materials for foods and drinks containing unprocessed pregelatinized starch having a fiber feeling or pulp feeling, characterized in that it contains at least 70% by weight of unmodified pregelatinized starch produced according to claim 1 or 2. Method.