JP5198692B1 - Granules, food and beverage using the same, and method for producing the granules - Google Patents

Abstract

Granules obtained by granulating a raw material having a starch content of 40% by weight or more, wherein the raw material is selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour and cross-linked potato starch The granular material which contains 1 type (s) or 2 or more types of alphalyzed products in the ratio of 1 to 55 weight%.
[Selection figure] None

Description

  The present invention relates to a granular material, a food and drink using the granular material, and a method for producing the granular material.

  Techniques for improving the dispersibility of powder include those described in Patent Document 1 (International Publication No. 2010/131456) and Patent Document 2 (Japanese Patent Laid-Open No. 2008-92945). These documents describe a cooked rice improver or cooked rice modifier obtained by processing a raw material containing starch into granules. By processing it into granules, the cooked rice improver or cooked rice modifier is uniformly dispersed in the kettle during cooking.

Moreover, although the technical field differs, there exists a thing of patent document 3 and 4 as a technique which uses starch for various uses.
Patent Document 3 (Japanese Patent Laid-Open No. 10-4903) describes powders used for cooked foods. The powder described in this document is a composite powder composed of at least one kind of thermocoagulable protein, starch, and flour, and the mesh size is adjusted. As a specific example of the composite powder, an example in which egg white powder, partially pregelatinized starch and pregelatinized potato starch are blended is described. By coating cooked food with such a composite powder, even if time passes at room temperature after cooking, or it is frozen or refrigerated after cooking and then reheated with heating equipment, it is a crunchy food It is said that you can enjoy the feeling.

  Patent Document 4 (International Publication No. 2006/123678) describes a technique relating to a tablet containing droxidopa as an active ingredient. This document describes that corn-derived starch may be used as an excipient, and corn-derived processed starch such as pregelatinized corn starch may be used as a binder.

  Patent Document 5 (Japanese Patent Application Laid-Open No. 2010-187600) discloses an instant rice-like food in which pregelatinized rice flour and pregelatinized rice flour blended with pregelatinized rice flour and starch decomposition products are blended at a specific ratio. The element of is described. According to the configuration described in the document, it is said that excellent taste and physical property stability at the time of preparing a meal and excellent chewing / swallowing characteristics can be imparted.

International Publication No. 2010/131456 JP 2008-92945 A Japanese Patent Laid-Open No. 10-4903 International Publication No. 2006/123678 JP 2010-187600 A

Shinji Kakinuma and three others, “A new method for measuring the degree of gelatinization and aging of starch using β-amylase-pullulanase (BAP) system”, Starch Science, Vol. 28, No. 4, pp. 235-240, 1981

  The present invention provides a technique for improving the dispersibility of a material containing starch.

  The inventors of the present invention have found that the dispersibility of the raw material is effectively improved by granulating a raw material containing starch in a specific ratio and containing a pregelatinized product of the specific material in a specific ratio.

According to the present invention,
A granule obtained by granulating a raw material having a starch content of 40% by weight or more,
A ratio of 1% by weight or more and 55% by weight or less of one or more kinds of pregelatinized products selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour and cross-linked potato starch A granular product is provided.

  Moreover, according to this invention, the food / beverage products containing the granulated material in the said this invention are provided.

Moreover, according to the present invention,
Starch content of 40% by weight or more, and 1% by weight of one or more pregelatinized products selected from the group consisting of tapioca starch, corn starch and processed starches thereof, rice flour, processed rice flour and cross-linked potato starch A step of preparing a raw material containing at a ratio of 55% by weight or less;
And a step of granulating the raw material to obtain a granular material.

It should be noted that any combination of these components, or a conversion of the expression of the present invention between a method, an apparatus, and the like is also effective as an aspect of the present invention.
For example, according to the present invention, in the raw material having a starch content of 40% by weight or more, one kind selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour, and cross-linked potato starch Alternatively, a method for improving dispersibility is provided, which comprises the step of blending two or more kinds of pregelatinized products in a proportion of 1 wt% or more and 55 wt% or less.
Moreover, according to this invention, the food / beverage products obtained by melt | dissolving or disperse | distributing the granulated material in the said this invention in a liquid are provided.

  According to the present invention, the dispersibility of a material containing starch can be improved.

  The above-described object and other objects, features, and advantages will become more apparent from the preferred embodiments described below and the accompanying drawings.

It is a figure which shows the evaluation result of the dispersibility of the granulated material in an Example.

  The granular material in the present invention is obtained by granulating a raw material having a starch content of 40% by weight or more. The raw material contains one or more kinds of pregelatinized substances selected from the group consisting of tapioca starch, corn starch and their processed starch, rice flour, processed rice flour and cross-linked potato starch, and the pregelatinized product is contained in the raw material. It is blended at a specific ratio.

  Here, “one or more kinds of pregelatinized products selected from the group consisting of tapioca starch, corn starch and processed starch thereof, rice flour, processed rice flour and cross-linked potato starch” is selected from the above group. It is obtained by subjecting a seed or two or more kinds of materials to an alpha treatment. Dispersibility of the components in the raw material can be particularly effectively improved by converting the specific material into alpha and blending it in the raw material, and granulating.

  From the viewpoint of further improving the dispersibility of the granular material, the pregelatinized product is preferably one or two pregelatinized products selected from the group consisting of tapioca starch and its processed starch, rice flour and processed rice flour.

In addition, although there is no restriction | limiting in particular in the starch content in pregelatinized, From a viewpoint of acquiring the dispersibility improvement effect more stably, it is 70 weight% or more, for example.
The origin of rice flour is preferably Uruchi. The starch content of common rice flour is 70 to 90% by weight and the amylose content is 10 to 35% by weight.

  Further, as processed starch or processed rice flour of tapioca starch or corn starch, for example, processed starch or processed rice flour obtained by crosslinking the above materials with oxidation, acid treatment, hydroxypropylation, acetylation or phosphoric acid cross-linked product, or the like, or Examples include processed starch or processed rice flour obtained by a combination of a plurality of the above treatments.

  In addition, alphalation (gelatinization) of materials such as tapioca starch refers to treatment that breaks the hydrogen bonds between starch chains by heating or alkali treatment, and the gelatinized starch does not swell and absorb water in cold water. Unlike starch, it has the feature of absorbing and swelling in cold water.

  As a specific method of the alpha process, a starch suspension is prepared, heated to a temperature equal to or higher than the pregelatinization temperature, and then dried and pulverized by an appropriate method. As a drying method, a conventionally known method may be used. For example, a drum drying method, an extruder method, a spray drying method, or the like can be used.

As an index of the degree of alphalation of the alpha product, the β-amylase-pullulanase (BAP) method is used in accordance with the method described in Non-Patent Document 1 (Starch Science Vol. 28, No. 4, pages 235-240, 1981). The degree of gelatinization that is measured can be used. For example, the pregelatinization degree of the pregelatinized product by the BAP method is 50% or more and 100% or less, preferably 60% or more.
Moreover, you may use the thing obtained by the process by which cold water solubility becomes 50% or more as an alpha-ized product obtained by an alpha-ized process. Here, the cold water solubility is measured according to the method described in Patent Document 1.

In the present invention, the pregelatinized product in the whole raw material to be granulated is 1% by weight or more, preferably 2% by weight or more, more preferably 4% by weight from the viewpoint of surely improving the dispersibility of the granular material. That's it.
Further, from the viewpoint of stably obtaining a granular material having excellent dispersibility, the pregelatinized material in the whole raw material to be granulated is 55% by weight or less, preferably 45% by weight or less, more preferably 35% by weight or less, more More preferably, the content is 25% by weight or less.

In addition, the starch content in the raw material is 40% by weight or more, preferably 50% by weight or more, and more preferably 60% by weight or more, from the viewpoint of improving the shape retention of the granular material and the homogeneity of the shape.
The upper limit of the starch content in the raw material is 100% by weight or less, preferably 95% by weight or less. The raw material may be composed of the above-mentioned pregelatinized product, and the raw material may further contain other components.

  For example, the raw material may further contain non-alphalated starch. At this time, from the viewpoint of further stably improving the dispersibility of the granular material, the weight ratio of the pregelatinized product to the non-pregelatinized starch contained in the raw material is, for example, 1:90 to 55:35, preferably 4: 86-55: 35.

  Specific examples of starch that has not been converted to an alpha starch include acid-treated or oxidized starch having an amylose content of 20% or less. “Acid-treated or oxidized starch having an amylose content of 20% or less” is a starch obtained by acid-treating or oxidizing a starch having an amylose content of 20% or less, and is either acid-treated or oxidized. One of them may be applied, or both of acid treatment and oxidation treatment may be applied. By using starch having an amylose content of 20% or less that has been acid-treated or oxidized together with the above-mentioned pregelatinized product, a granular material suitably used as a cooked rice improver or the like can be obtained. For example, the looseness of cooked rice can be improved by adding this granular material during cooking. Moreover, the effect of improving the plump feeling of rice can also be obtained.

  Examples of starch having an amylose content of 20% or less include waxy corn starch and waxy rice starch such as waxy rice starch, potato starch and tapioca starch. It is also possible to use starch that has been processed to give aging resistance using such starch as a raw material, that is, esterification (for example, acetic acid starch, octenyl succinate esterified starch), etherification (for example, hydroxypropyl starch). it can. Further, these aging resistant starches may be used in combination with a crosslinking treatment (for example, phosphoric acid crosslinked starch). These starches can be used alone or in combination of two or more.

By subjecting the starch having an amylose content of 20% or less to acid treatment or oxidation treatment, an acid-treated or oxidation-treated starch having an amylose content of 20% or less is obtained.
The acid-treated starch production method can be a generally known method, and is not particularly limited. Specifically, the starch is suspended in a dilute acid solution of 0.5 to 10% hydrochloric acid or sulfuric acid, and 20 Stirring is continued for 1 to 100 hours at a temperature of ˜60 ° C. to reduce the viscosity of the starch. The non-crystalline part of the starch particles is decomposed by the acid and is easily gelatinized, but the viscosity of the paste liquid is low.

On the other hand, oxidation-treated starch is specifically processed starch obtained by reacting starch and sodium hypochlorite in an alkaline solution, and the introduction of carboxyl groups or carbonyl groups into the starch molecule occurs. Since cutting also occurs, the viscosity of the paste liquid decreases.
The oxidation treatment conditions can be generally known conditions, and are not particularly limited. Specifically, sodium hypochlorite having an effective chlorine concentration of about 10% is pH 8-11, and the temperature is 40-60 ° C. The mixture is added dropwise to the starch suspension prepared in the above step and reacted for 30 minutes to 4 hours.

It should be noted that the starch paste having an amylose content of 20% or less subjected to acid treatment or oxidation treatment has a reduced starch paste viscosity as the reaction proceeds in both acid treatment and oxidation treatment. From the viewpoint of improving the plump feeling of rice and the effect of preventing aging, a 30% suspension of starch is held in a 95 ° C water bath with stirring for 30 minutes, and after complete gelatinization, it is 1 hour at 40 ° C. The viscosity of acid-treated or oxidized starch (B-type viscosity of 30% by weight aqueous solution at 40 ° C.) measured by a B-type viscometer (for example, manufactured by Tokyo Keiki Co., Ltd.) is 25 cps or more and 15500 cps, for example. Or less, preferably 50 cps or more and 7000 cps or less.
In the present specification, the viscosity measured by a B-type viscometer is also referred to as “B-type viscosity”.

  In the present invention, the acid-treated or oxidized starch having an amylose content of 20% or less is, for example, 40% by weight or more in total in the whole raw material of the granular material from the viewpoint of improving the taste and taste of the cooked rice. It is 45% by weight or more, more preferably 60% by weight or more. In addition, the upper limit of acid-treated or oxidized starch having an amylose content of 20% or less ensures a sufficient amount of pregelatinized product and improves the balance between the effect of improving the looseness of cooked rice and the dispersibility of the granular material. From the viewpoint of aging resistance, it is preferably 90% by weight or less, more preferably 80% by weight or less.

  As another example of non-alphaized starch, starch having an untreated amylose content of 20% or less, that is, starch having an amylose content of 20% or less that has not been subjected to acid treatment or oxidation treatment. By using the pregelatinized product and the acid-treated or oxidized starch having an amylose content of 20% or less and the untreated starch having an amylose content of 20% or less in a predetermined ratio, a higher effect can be obtained in terms of preventing aging. can get.

Specifically, the raw material of the granular material contains 45 to 90% by weight in total of the above-mentioned pregelatinized product and starch having an acid-treated or oxidized amylose content of 20% or less, and both acid treatment and oxidation treatment are performed. An untreated amylose content of 20% or less of starch can be configured to include 10 wt% or more and 55 wt% or less.
In addition, the weight ratio between the total of starch treated with acid-treated or oxidized amylose content of 20% or less and the starch with untreated amylose content of 20% or less is from the viewpoint of further improving the fluffy feeling of cooked rice obtained by cooking rice, For example, 90:10 to 45:55, preferably 90:10 to 65:35.

  Other examples of non-alpha starch include waxy corn starch, tapioca starch, potato starch, rice flour and the like. By using such a starch together with the above-mentioned pregelatinized product, for example, a granular material that can be suitably used as a float such as instant soup having a good texture can be obtained.

Moreover, saccharides can be contained in the raw material of a granular material. The sugars used are not particularly limited as long as they are used for foods. Glucose, sucrose, fructose, maltose (malt sugar), lactose, trehalose, sugar alcohols such as xylitol, sorbitol, maltitol, erythritol, and sugar conversion Sugar syrup, powdered syrup, and the like, which are sugars, and substances or mixtures containing a reducing sugar having the above components as constituents, can also be used. These saccharides can be used alone or in combination of two or more.
The saccharide content in the raw material is, for example, 60% by weight or less, preferably 0.5 to 55% by weight, more preferably 0.5 to 50% by weight, and even more preferably 1 to 40% by weight. . Inclusion of saccharide enables more stable production.

  Moreover, in this invention, the raw material of a granular material may contain the starch other than the above and various additives in the range which does not inhibit an effect.

  Moreover, the granular material in this invention may contain fats and oils. By blending fats and oils inside the granular material and blending it into foods and drinks, for example, it is possible to improve the releasability of the food and drinks and improve workability. The fats and oils used in the present invention are not particularly limited as long as they are usually used for foods, and sesame oil, tung oil, safflower oil, kaya oil, walnut oil, poppy oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil Vegetable oil such as mustard oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, palm oil, palm oil, beef fat, fish oil, whale oil, pork fat And animal oils such as sheep oil. In addition to those obtained by transesterification of these raw materials, hardened oil, fractionated oil, fats obtained by chemically or enzymatically treating MCT (medium chain fatty acid triglyceride), diglyceride, etc. may be used. Is possible. Moreover, when using a granular material, for example as a rice cooker, it is also possible to use what is called a rice cooking oil which is an oil and fat blended with an emulsifier so as to be easily dispersed during cooking. The addition amount of these fats and oils to the granular material is 0.1 to 10 parts by weight, preferably 0.1 to 8 parts by weight with respect to 100 parts by weight of the granular material.

  In the present invention, if necessary, emulsifiers such as sucrose fatty acid esters and fatty acid esters generally used as excipients, crystalline cellulose, enzymatically degraded dextrin, indigestible dextrin, cluster dextrin, cyclodextrin, maltooligosaccharide, Isomaltooligosaccharides, galactooligosaccharides and the like can be used.

  Furthermore, by utilizing the dispersibility of the granular material of the present invention, foods and drinks having a nutrition-reinforcing function by kneading together nutritional functional ingredients such as minerals such as calcium and iron, vitamins and dietary fiber together Can be prepared. Furthermore, it is possible to improve the texture of the whole food to be used by improving the rough texture of the sparingly soluble mineral and masking the flavor unique to dietary fiber.

The granular material in the present invention is obtained by processing a raw material containing starch in a specific ratio into a predetermined size.
Moreover, the manufacturing method of the granular material of this invention includes the process of preparing the raw material containing the said alphalyzed product, and the process of granulating the said raw material and obtaining a granulated material, for example.

Although the magnitude | size of a granular material can be suitably set according to a use, it shall be about 0.5 mm-20 mm, for example.
Moreover, when using a granular material as a cooked rice improving agent, a raw material is granulated so that a magnitude | size may be a granular material of 5 weight% or more and 100 weight% or less on a 0.5 mm (32 mesh) sieve, for example.
The content of the granular material on the sieve having a mesh size of 0.5 mm (32 mesh) in the JIS standard is 5% by weight to 100% by weight, preferably 10% by weight to 100% by weight, more preferably 30% by weight or more and 100% by weight or less. The dispersibility to cooked rice becomes favorable by making the component on the sieve 0.5 mm (32 mesh) sieve within the above range. If the sieve 0.5mm (32 mesh) sieve has too little ingredients, the starch, which is an improving agent, will settle, and the starch that has settled during rice cooking will gelatinize first and thicken the rice cooking water, thus preventing uniform cooking. May be.

  The apparatus used for the production of the granular material of the present invention is not particularly limited, and vibration, rolling, stirring and mixing, flow, pulverization type granulator, compression molding, wet type or dry type represented by bread type granulator and the like. Commonly used granulators and granulators such as extrusion granulators can be used. Among them, a method using an extrusion granulator such as a twin screw extruder is preferable from the viewpoint of production efficiency and particle binding. When granulating with an extruder, it is usually added to the raw material containing the above-mentioned pregelatinized product, and after adjusting the water content to 10 to 50% by weight, the temperature is 20 to 200 ° C, preferably 40 to 90 ° C. Granules are obtained by extrusion granulation under conditions of rotation of 100 to 1000 rpm and heat treatment time of 5 to 60 seconds.

  The granular material in the present invention is obtained by granulating a raw material containing starch in a specific ratio and pregelatinized material in a specific ratio, so that it can be dispersed in a liquid such as water. It has an excellent configuration.

The granular material obtained in the present invention is suitably used, for example, as a food or drink or a raw material thereof.
Examples of foods and drinks containing granular materials include instant miso soup, instant soup, instant cooked rice, cereals and beverages.
Moreover, as food-drinks obtained using a granular material during a manufacturing process, cooked rice food, livestock meat processed products, bread, and noodles are mentioned, for example.

  The shape of the granular material of the present invention is appropriately selected according to the use of the granular material, and various shapes such as a spherical shape, a cylindrical shape, and a rice granular shape are obtained by changing the shape of the discharge port (die) of the granulating apparatus. Is possible. For example, when using a granular material as a cooked rice improving agent, it can be easily added to cooked rice and can be shaped to dissolve quickly during cooking.

  Moreover, when using a granular material as a cooked rice improving agent, it is preferable that the bulk specific gravity of a granular material shall be 0.5 g / mL or more. By carrying out like this, the dispersibility of the granular material in rice cooking becomes still better. For example, when cooking rice with a commercial rice cooking line, it is desired that good dispersibility can be obtained without stirring and mixing the cooked rice and the granular material before cooking from the viewpoint of process efficiency. When the bulk specific gravity is preferably 0.5 g / mL or more, more preferably 0.55 g / mL or more, the above-described good dispersibility can be stably realized.

Here, the measuring method of bulk specific gravity is performed as follows.
1. A sample (using a sieve screen with a sieve of 0.5 mm (32 mesh)) is weighed on a test scoop of about 100 g.
2. Measure the empty weight of a 100 mL test bowl.
3. Place a test tub in the bat and gently fill the scaled sample.
4). Gently scrape the upper surface of the test bowl, measure the total weight of the test bowl and the sample, and calculate the bulk specific gravity using the following formula.
Bulk specific gravity (g / mL) = (total weight of test bowl and sample−empty weight of test bowl) / 100

  Moreover, when using the granular material in this invention for the manufacturing process of the food / beverage products including a heating process, for example, when using a granular material as a cooked rice improving agent, the heating solubility of a granular material shall be 20% or more, Preferably it is 50% or more. . If it does in this way, in the rice cooking process, while the dispersibility of the granular material in rice cooking will improve further, the gloss and stickiness of cooked rice can also be improved. Although there is no restriction | limiting in particular about the upper limit of heat solubility, For example, you may be 90% or less.

“Heat solubility” is used as an index representing the property of rapidly heating and dissolving during cooking. When the heating solubility is high, the starchy substance, which is a reforming component, is heated and dissolved during cooking, and evenly dispersed in the cooked rice, thereby further improving the gloss and stickiness of the cooked rice. The measuring method of heat solubility is as follows.
1. A sample is weighed 500 mg by dry weight into a glass test tube having a diameter of 18 mm and a length of 180 mm. At this time, the exact weight of the sample taken (the weight before heating) is recorded.
2. Add 10 mL of distilled water to 1 above, stir and disperse well.
3. Cover with an aluminum cap and heat in a boiling bath for 20 minutes. At this time, sometimes disperse well so that the sample is not fooled.
4). After heating, cool in running water.
5. Transfer test tube contents to a 50 mL centrifuge tube with lid. At this time, the weight (no lid) of the empty centrifuge tube is measured. The contents adhering to the test tube wall are thoroughly washed with distilled water, and the washing solution is also put into a centrifuge tube to make a total volume of 30 mL.
6). Centrifuge (3000 rpm, 10 min) and carefully remove the supernatant.
7. Dry in a constant temperature layer at 100 ° C. for a whole day and night, and measure the weight after drying (the weight of the empty centrifuge tube + the weight of the rice improving agent remaining in the centrifuge tube).
8). The heating solubility is calculated by the following formula.
Heat solubility (%) = 100 − {(weight after drying−weight of empty centrifuge tube) / (weight before heating)} × 100
9.1 Three-point heating solubility is measured for each sample, and the average value is defined as the heating solubility.

  When the granular material of the present invention is used as a cooked rice improving agent, the granular material can be mixed with rice or non-washed rice in advance, or can be added during rice cooking. When adding at the time of rice cooking, it may be added before soaking the rice, or it may be added to the soaked rice. In either case, in order to disperse the improved ingredients of the granular material more uniformly, After adding the ingredients, the rice should be stirred lightly. The amount of the granular material added is, for example, 0.3% by weight or more and 7% by weight or less, preferably 0.5% by weight or more and 5.5% by weight or less, more preferably, based on the total of the raw rice and the granular material. Is 1% by weight or more and 3% by weight or less. If the amount added is too small, a sufficient cooked rice improvement effect may not be obtained. Moreover, when there is too much addition amount, the taste of cooked rice may be unpreferable.

  A cooked rice food is obtained by adding 0.3 to 7% by weight of the granular material in the present invention, for example, with respect to the total of raw rice and granular material. By using the granular material for the production of cooked rice food, it is possible to maintain and improve the glossiness and stickiness of rice that deteriorates during normal temperature storage and distribution after cooking. Therefore, it can be used for a wide variety of cooked rice foods such as bento rice, rice balls, cooked rice, fried rice, paella, risotto, etc. that are displayed at convenience stores and super stores. It can also be used for chilled rice foods such as sushi and rice balls or rice foods that are distributed frozen. On the other hand, stickiness can be maintained for a long time when used in cooked rice foods using millet grains such as five-grain rice that tend to be crisp after cooking. Furthermore, when the granular material of the present invention is used for old rice and low-grade rice, it becomes a cooked rice food that suppresses old rice odor and bran odor, and has a taste, texture and flavor similar to those of new rice and advanced rice.

  Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

In the following examples, the following materials were used.
Alphated tapioca starch: “Matsunoline M-22” manufactured by Matsutani Chemical Co., Ltd. (starch content 93.6% by weight)
Alphalated hydroxypropyl tapioca starch: “Gercol GT-3” (starch content 92.0% by weight) manufactured by J-Oil Mills Co., Ltd.
Alpha-acetylated phosphoric acid cross-linked tapioca starch: “Gelcor GT-α” (starch content: 91.6% by weight) manufactured by J-Oil Mills Co., Ltd.
Alpha waxy corn starch: “Alpha Waxy Starch” manufactured by J-Oil Mills, Inc. (starch content: 89.2% by weight)
Alpha-modified corn starch: “Gelcor CB-10” (starch content: 89.2% by weight) manufactured by J-Oil Mills Co., Ltd.
Alpha rice flour: “Ricemeal” manufactured by Matsuya Co., Ltd. (starch content: 77.6% by weight, amylose content: 16% by weight)
Alpha potato starch: Chuo Shokuhin Co., Ltd. “PF” (starch content 91.1% by weight)
Alpha-modified phosphate-crosslinked potato starch: “Bakeup B-α” (starch content: 90.6% by weight) manufactured by J-Oil Mills Co., Ltd.
Waxy corn starch: “Waxy corn starch Y” manufactured by J-Oil Mills Co., Ltd. (starch content: 88.0% by weight)
Maltose (malt sugar): “Saint Martoshiro” manufactured by Hayashibara Co., Ltd. (DE (Dextrose Equivalent): 50)
Glucose: Sanei Saccharification Co., Ltd. “Water-containing crystal glucose TDH” (DE (Dextrose Equivalent): 100)
Dextrin: “FZ-100” manufactured by J-Oil Mills, Inc. (DE (Dextrose Equivalent): 4)
Corn starch: “Corn Starch Y” manufactured by J-Oil Mills, Inc. (starch content: 87.0% by weight)
Tapioca starch: SIAM STARCH (1966) CO., LTD “NATIVE STARCH” (starch content 85.2% by weight)
In the following Examples and Comparative Examples, the starch content in the raw material was calculated from the starch content and blending in each material.

  The acid-treated waxy corn starch and the oxidized waxy corn starch used were those obtained in Test Example 1 and Test Example 2 below, respectively. In the description of Test Examples 1 and 2, “part” means “part by weight” unless otherwise specified.

(Test Example 1) (Production of acid-treated waxy corn starch)
170 parts of water was added to 150 parts of waxy corn starch “waxy corn starch Y” (manufactured by J-Oil Mills) to prepare a suspension. To this was added 80 parts of a 6% aqueous hydrochloric acid solution (hydrochloric acid concentration with respect to dry starch; 3.73%) with stirring, and the mixture was allowed to react with stirring at 40 ° C. for 24 hours. After the reaction, the starch was washed and collected by filtration under reduced pressure, and then dried to obtain acid-treated waxy corn starch (starch content: 86.7% by weight).
A 30% slurry of the resulting acid-treated waxy corn starch was prepared, and after stirring and holding at 95 ° C for 30 minutes, the B-type viscosity after holding at 40 ° C for 1 hour was measured. A Biscometer BM manufactured by Tokyo Keiki Co., Ltd. was used for measuring the B-type viscosity. As a result, it was 220 cps.

(Test Example 2) (Oxidized Waxy Corn Starch Production Method)
A suspension was obtained by adding 314 parts of water to 150 parts of waxy corn starch “waxy corn starch Y” (manufactured by J-Oil Mills). To this, 62 parts of sodium hypochlorite having an effective chlorine content of 12.1% was added with stirring and reacted at pH 8, 40 ° C., with stirring for 2 hours. After the reaction, the starch was washed and collected by vacuum filtration. Thereafter, it was dried to obtain oxidized waxy corn starch (starch content: 87.7% by weight). The B-type viscosity of the obtained oxidized waxy corn starch was measured according to the method of Test Example 1. As a result, it was 120 cps.
In the following examples, the acid-treated waxy corn starch and the oxidized waxy corn starch were those obtained in Test Examples 1 and 2, respectively.

(Examples 1-7, Comparative Examples 1 and 2)
(Production method of granular materials)
The raw materials were mixed in the formulation shown in Table 1, and using a twin screw extruder (KEI-45, manufactured by Kowa Industry Co., Ltd.), under conditions of a barrel temperature of 60 ° C., hydration of 15% to 22%, and a screw rotation speed of 100 rpm, Extruder processed. Table 1 shows the extruder outlet temperature at that time (unit: ° C., the same applies to Tables 2 and after).

(Drying and particle size adjustment method)
The granulated product obtained by the extruder treatment was dried at a drying temperature of 110 ° C. until the water content became 10%. Then, what passed through the sieve with an opening of 20 mm and remained on the sieve with an opening of 0.5 mm (32 mesh) was used as a granular material.
In addition, the bulk specific gravity of the granular material was all in the range of 0.55 to 0.80 g / mL.
Moreover, when the heat solubility of these granular materials was measured by the above-mentioned method, all were 20% or more.

Moreover, the dispersibility of the granular material obtained in each example was evaluated by the following method. Table 1 also shows the evaluation results.
(Dispersibility evaluation method)
The dispersibility of the granulated product obtained in each example was evaluated by the following method.
1. 1 g of the granulated product was weighed out into a polypropylene conical tube (BD Falcon ^™ ) having a diameter of 17 mm and a length of 120 mm.
2. To 1 above, 10 g of water was added and the tube was covered, and the tube was left standing for 1 minute.
3. The tube was laid down and held at 100 rpm for 15 seconds.
4). The tube was set upside down, and the degree of dispersion of the granulated product was visually evaluated based on the following criteria.
<Evaluation criteria for dispersibility>
A: The granulated product lump does not adhere to the bottom of the tube at all, and the dispersibility is very good.
○: Although the lump of the granulated material is slightly attached to the bottom of the tube, the dispersibility is good.
Δ: Part of the granulated material becomes lumpy and adheres to the bottom of the tube, but dispersibility is observed.
X: Most of the granulated material is lumped and remains attached to the bottom of the tube, and the dispersion is poor.

  As shown in Table 1, the use of the tapioca starch pregelatinized product showed a very high effect of improving dispersibility regardless of whether or not the starch was processed. Moreover, the dispersibility improvement effect was recognized also about the alpha-ized product of rice flour, corn starch, and bridge | crosslinking potato starch.

  In addition, any of the granular materials obtained in the above examples could be suitably used as a cooked rice improving agent, and the looseness of cooked rice could be improved.

(Examples 8 to 15)
In this example, the blending ratio of the pregelatinized product was examined.
With the formulation shown in Table 2, a granulated product was prepared according to Example 1, and the dispersibility of the granulated product was evaluated.

  As shown in Table 2, by adding the pregelatinized tapioca starch, a granular material having excellent dispersibility was obtained.

  Moreover, as a representative of the above examples, FIG. 1 shows the evaluation results of the dispersibility of the granules obtained in Example 1, Example 5, Example 8, and Comparative Example 1.

(Examples 16 to 25)
With the formulation shown in Table 3, a granulated product was prepared according to Example 1, and the dispersibility of the granulated product was evaluated.

  From Table 3, even when the pregelatinized tapioca starch and various materials were used in combination, the granular material was excellent in dispersibility. In addition, by setting the starch content in the raw material to 40% by weight or more, it was further excellent in terms of shape retention and shape homogenization of the granular material obtained by granulation.

  This application claims the priority on the basis of Japanese application Japanese Patent Application No. 2011-227013 for which it applied on October 14, 2011, and takes in those the indications of all here.

Claims (7)

A granule obtained by granulating a raw material having a starch content of 40% by weight or more,
The raw material is a ratio of 1% by weight or more and 55% by weight or less of one or more kinds of pregelatinized products selected from the group consisting of tapioca starch, corn starch and their processed starch, rice flour, processed rice flour and cross-linked potato starch Including, granular materials. The raw material further comprises non-alphaled starch;
The granule according to claim 1, wherein a weight ratio of the pregelatinized product and the non-pregelatinized starch contained in the raw material is 1:90 to 55:35.   The granular material according to claim 1 or 2, obtained by the granulation at 40 ° C or higher and 90 ° C or lower.   The granular material as described in any one of Claims 1 thru | or 3 obtained by granulating the said raw material with an extruder.   The granule according to any one of claims 1 to 4, wherein the size of the granule is 5% by weight or more and 100% by weight or less on a sieve having an aperture of 0.5 mm (32 mesh).   Food-drinks containing the granular material as described in any one of Claims 1 thru | or 5. Starch content of 40% by weight or more, and 1% by weight of one or more pregelatinized products selected from the group consisting of tapioca starch, corn starch and their processed starches, rice flour, processed rice flour and cross-linked potato starch A step of preparing a raw material containing at a ratio of 55% by weight or less;
And a step of granulating the raw material to obtain a granular material.