JP5449463B2 - Swelling-inhibited starch and its use - Google Patents
Swelling-inhibited starch and its use Download PDFInfo
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- JP5449463B2 JP5449463B2 JP2012142913A JP2012142913A JP5449463B2 JP 5449463 B2 JP5449463 B2 JP 5449463B2 JP 2012142913 A JP2012142913 A JP 2012142913A JP 2012142913 A JP2012142913 A JP 2012142913A JP 5449463 B2 JP5449463 B2 JP 5449463B2
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- 229920002472 Starch Polymers 0.000 title claims description 193
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- 230000008961 swelling Effects 0.000 title description 18
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- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 32
- 235000012149 noodles Nutrition 0.000 claims description 29
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- 239000003795 chemical substances by application Substances 0.000 claims description 13
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 11
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- 238000004519 manufacturing process Methods 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 4
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
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- 239000002253 acid Substances 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
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- 230000006866 deterioration Effects 0.000 description 4
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- 229910052938 sodium sulfate Inorganic materials 0.000 description 4
- 235000011152 sodium sulphate Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
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- 108010068370 Glutens Proteins 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000014106 fortified food Nutrition 0.000 description 3
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- 238000005259 measurement Methods 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
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- 235000013365 dairy product Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
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- 230000005484 gravity Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 2
- 125000001424 substituent group Chemical group 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- JPSKCQCQZUGWNM-UHFFFAOYSA-N 2,7-Oxepanedione Chemical compound O=C1CCCCC(=O)O1 JPSKCQCQZUGWNM-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000005602 Coleus parviflorus Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000096857 Dioscorea batatas Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- AZSFNUJOCKMOGB-UHFFFAOYSA-K cyclotriphosphate(3-) Chemical compound [O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 AZSFNUJOCKMOGB-UHFFFAOYSA-K 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000036346 tooth eruption Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- C08B31/02—Esters
- C08B31/06—Esters of inorganic acids
- C08B31/066—Starch phosphates, e.g. phosphorylated starch
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Confectionery (AREA)
Description
本発明は、酸性アミログラフィー分析においてブレークダウンを示さない澱粉、該澱粉を含有する食感改良剤、該澱粉及び／又は該食感改良剤を添加してなる食品、該食品の製造方法に関する。 The present invention relates to starch that does not show breakdown in acidic amylography analysis, a texture improver containing the starch, a food product to which the starch and / or the texture improver is added, and a method for producing the food product.
「味」「匂い」「外観」と並んで「食感」は食品の嗜好性を決定する重要な要素のひとつであり、食品により様々な食感が求められる。フライ食品は、サク味（サクサク感）があり、軽く、歯切れのよいものが好まれている。更に、フライ後の時間経過によっても前記に示す衣の良好な食感が劣化しないものが望ましいとされている。麺類については一般的に脆い食感のものは好まれず、ソフトでありかつ歯付きのない食感が好まれる。菓子類では口どけが良く、軽い食感のものが好まれている。 Along with “taste”, “smell”, and “appearance”, “texture” is one of the important factors that determine the palatability of food, and various food textures are required. The fried food has a crisp taste (crispy feeling), and is light and crisp. Furthermore, it is considered desirable that the good texture of the garment described above does not deteriorate with the passage of time after frying. As for noodles, those having a brittle texture are generally not preferred, and a soft and toothless texture is preferred. For confectionery, those with a good mouthfeel and a light texture are preferred.
上記食品の食感改良を目的として、種々の澱粉・穀粉が開発されており、特に加工処理により澱粉の膨潤を抑制した膨潤抑制澱粉が多数開発されている。例えば、特許文献１には、含有澱粉が実質的にα化されておらず、しかもグルテン・バイタリティが０．８０〜０．９２で、かつグルテン膨潤度が１．０５〜１．５５である熱処理小麦粉を含有することを特徴とする電子レンジ加熱に適した冷凍揚げ物用バッター粉が開示されている。また、特許文献２には、加熱膨潤度が４〜１５で、且つ、加熱溶解度が１０重量％以下である架橋澱粉を２０重量％以上含有することを特徴とする揚げ物用衣材が開示されている。また、特許文献３には小麦粉５０〜７０重量部と、化工澱粉１０〜３０重量部と、粉末卵白、粉末卵黄、粉末植物性たん白、粉末油脂、膨張剤及び増粘多糖類のうちの３種類以上からなる粉体５〜２５重量部とを含むことを特徴とする揚げ物用衣材が開示されている。また、特許文献４には膨潤抑制澱粉として１５重量％以下の加熱溶解度と３〜１５の膨潤度を有する架橋澱粉を使用する菓子類の製造法について開示されている。また、特許文献５には（Ａ）アミロース含量２２％以上の膨潤非抑制澱粉と、（Ｂ）アミロース含量１０％以上２２％未満の澱粉を架橋処理又は湿熱処理した化工澱粉及び／又は（Ｃ）アミロース含量１０％未満の澱粉を架橋処理又は湿熱処理した化工澱粉とを含有させて得られた澱粉組成物を使用する菓子類やフライ食品類について開示されている。 Various starches and cereal flours have been developed for the purpose of improving the food texture of the food, and many swelling-suppressed starches have been developed, in particular, which suppress the swelling of starch by processing. For example, Patent Document 1 discloses a heat treatment in which the contained starch is not substantially pregelatinized, has a gluten vitality of 0.80 to 0.92, and a gluten swelling degree of 1.05 to 1.55. A batter powder for frozen fried food suitable for microwave heating characterized by containing wheat flour is disclosed. Patent Document 2 discloses a fried food material characterized by containing 20% by weight or more of a crosslinked starch having a heat swelling degree of 4 to 15 and a heat solubility of 10% by weight or less. Yes. Patent Document 3 discloses 3 to 50 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of modified starch, 3 of powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, swelling agent and thickening polysaccharide. A fried food material characterized by containing 5 to 25 parts by weight of powders of at least types is disclosed. Patent Document 4 discloses a method for producing confectionery using a crosslinked starch having a heat solubility of 15% by weight or less and a swelling degree of 3 to 15 as swelling-inhibiting starch. Patent Document 5 discloses (A) a non-swelling starch having an amylose content of 22% or more, (B) a modified starch obtained by crosslinking or wet-treating starch having an amylose content of 10% or more and less than 22%, and / or (C). There are disclosed confectionery and fried foods using a starch composition obtained by adding a starch having a amylose content of less than 10% to a cross-linked or heat-treated starch.
しかしながら、上記特許文献１〜５を含む既存の膨潤抑制澱粉は、食感改良効果が未だ不十分なものであり、より性能の高い膨潤抑制澱粉の開発が望まれていた。 However, the existing swelling-inhibiting starches including Patent Documents 1 to 5 are still insufficient in the texture improvement effect, and the development of higher-performance swelling-inhibiting starches has been desired.
本発明は、食品の食感改良に有用な新規澱粉素材を提供することを課題とする。 This invention makes it a subject to provide the novel starch raw material useful for the food texture improvement.
本発明者らは、上記課題を解決するために、鋭意検討を重ねた結果、酸性アミログラフィー分析においてブレークダウンを示さないという特有の物性を有する澱粉を食品に添加することで優れた食感改良効果が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have improved the texture by adding starch having a specific physical property that does not show breakdown in acidic amylography analysis to foods. The inventors have found that an effect can be obtained and have completed the present invention.
即ち、本発明の第１は、ｐＨ３．０に調整した１６質量％澱粉懸濁液のアミログラフィー分析においてブレークダウンを示さないことを特徴とする澱粉を提供するものである。 That is, the first of the present invention is to provide a starch characterized by showing no breakdown in amylographic analysis of a 16% by weight starch suspension adjusted to pH 3.0.
上記発明においては、前記澱粉がリン酸架橋澱粉であることが好ましい。 In the said invention, it is preferable that the said starch is phosphoric acid cross-linked starch.
また、ｐＨ３．０に調整した１６質量％澱粉懸濁液のアミログラフィー分析において９５℃に昇温した際の粘度が０〜２００ＢＵであることが好ましい。 Moreover, it is preferable that the viscosity at the time of heating up to 95 degreeC in the amylography analysis of the 16 mass% starch suspension adjusted to pH3.0 is 0-200BU.
また、ｐＨ３．０に調整した１６質量％澱粉懸濁液のアミログラフィー分析において９５℃に昇温してその後９５℃で３０分保持した際の粘度が０〜１５００ＢＵであることが好ましい。 Moreover, it is preferable that the viscosity at the time of heating up to 95 degreeC and hold | maintaining at 95 degreeC for 30 minutes in the amylography analysis of 16 mass% starch suspension adjusted to pH3.0 is 0-1500BU.
一方、本発明の第２は、上記の澱粉を含む食感改良剤を提供するものである。 On the other hand, the 2nd of this invention provides the food texture improving agent containing said starch.
上記発明においては、油ちょう食品、蒸し菓子、焼き菓子、又は麺類に用いられることが好ましい。 In the said invention, it is preferable to use for oil-boiled food, steamed confectionery, baked confectionery, or noodles.
更に、本発明の第３は、上記の澱粉又は食感改良剤を添加してなる食品を提供するものである。 Furthermore, a third aspect of the present invention provides a food product to which the above starch or texture improver is added.
上記発明においては、前記食品が油ちょう食品、蒸し菓子、焼き菓子、又は麺類であることが好ましい。 In the said invention, it is preferable that the said foodstuff is an oily food, steamed confectionery, baked confectionery, or noodles.
一方、また、本発明の第４は、上記の澱粉又は食感改良剤を添加することを特徴とする食品の製造方法を提供するものである。 On the other hand, the 4th of this invention provides the manufacturing method of the foodstuff characterized by adding said starch or a texture improving agent.
上記発明においては、前記食品が油ちょう食品、蒸し菓子、焼き菓子、又は麺類であることが好ましい。 In the said invention, it is preferable that the said foodstuff is an oily food, steamed confectionery, baked confectionery, or noodles.
本発明によれば、食品、特に油ちょう食品、蒸し菓子、焼き菓子または麺類の食感を改良することができる。より具体的には、油ちょう食品のサクみ・歯切れ・軽さといった食感、蒸し菓子や焼き菓子の柔らかさ・口溶け・軽さといった食感、麺類のソフトさ・歯付きのなさといった食感を改良することができる。更にこれらの各食品において、食感の経時劣化を防ぐことができる。 According to the present invention, it is possible to improve the texture of foods, in particular oil-boiled foods, steamed confectionery, baked confectionery or noodles. More specifically, the texture of oily foods such as crispness, crispness, and lightness, the texture of steamed and baked confectionery, the softness, melting and lightness of noodles, the texture of noodles and the lack of teeth Can be improved. Further, in each of these foods, it is possible to prevent deterioration of the texture over time.
本発明の澱粉は、ｐＨ３．０に調整した１６質量％澱粉懸濁液のアミログラフィー分析においてブレークダウンを示さないという物性を有する。 The starch of the present invention has a physical property of showing no breakdown in amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0.
上記アミログラフィー分析においてブレークダウンを示さないとは、塩酸等の酸でｐＨを３．０に調整した１６質量％澱粉懸濁液について、測定開始時の粘度を０ＢＵとし、撹拌しながら３５℃から９５℃に至る連続的な加温状態を１．５℃／分にて与え、更に９５℃で３０分間保持する条件でアミログラフィー分析した際にブレークダウンを示さないことをいう。より具体的には、同条件による測定開始時から９５℃で３０分間保持するまでの過程のアミログラムの最高粘度（ピーク粘度）が、９５℃で３０分間保持したときの粘度を超えないことをいう。なお、本明細書において上記アミログラフィー分析を単に「酸性アミログラフィー分析」と称する場合がある。 In the amylography analysis, no breakdown is shown as follows. For a 16% by weight starch suspension whose pH is adjusted to 3.0 with an acid such as hydrochloric acid, the viscosity at the start of measurement is 0 BU, and from 35 ° C. with stirring. It means that no breakdown is shown when amylography analysis is performed under the condition that a continuous warming state up to 95 ° C. is given at 1.5 ° C./min, and further maintained at 95 ° C. for 30 minutes. More specifically, it means that the maximum viscosity (peak viscosity) of the amylogram in the process from the start of measurement under the same conditions until it is held at 95 ° C. for 30 minutes does not exceed the viscosity when held at 95 ° C. for 30 minutes. . In the present specification, the amylography analysis may be simply referred to as “acid amylography analysis”.
本発明の澱粉は、特にこれを食品に添加することで優れた食感改良効果が得られる。例えば油ちょう食品、蒸し菓子、焼き菓子、麺類などの食品に好適に用いられる。より具体的には、油ちょう食品のサクみ・歯切れ・軽さといった食感、蒸し菓子や焼き菓子の柔らかさ・口溶け・軽さといった食感、麺類のソフトさ・歯付きのなさといった食感を改良することができる。更にこれらの各食品において、食感の経時劣化を防ぐことができる。 The starch of the present invention has an excellent texture improvement effect, particularly by adding it to food. For example, it is suitably used for foods such as oily foods, steamed confectionery, baked confectionery, and noodles. More specifically, the texture of oily foods such as crispness, crispness and lightness, the texture of steamed and baked confectionery, the softness, melting and lightness of noodles, the texture of noodles and the lack of teeth Can be improved. Further, in each of these foods, it is possible to prevent deterioration of the texture over time.
このような食感改良効果のメカニズムの詳細は不明であるが、食品構造中、残存する澱粉粒が小麦粉等に由来するグルテンネットワークの形成を阻害することによるゴム感及びねとつき感防止や、澱粉粒が糊化しにくいためゲルの連続層が形成されないことが要因と考えられる。 Details of the mechanism of the texture improvement effect is unknown, but in the food structure, the remaining starch granules prevent the rubber feeling and sticky feeling by inhibiting the formation of gluten network derived from wheat flour, It is considered that a continuous layer of gel is not formed because starch granules are difficult to gelatinize.
アミログラフィー分析と澱粉の物性については、次のようなことが言える。即ち、澱粉の懸濁液には殆ど粘度は無いが、アミログラフィー分析を開始後、加熱して徐々に温度を上げていくと、澱粉粒が吸水・膨潤し、澱粉粒同士の摩擦が増加するため澱粉糊液の粘度が上昇する。更に加熱すると、一般的な澱粉糊液は最高粘度（ピーク粘度）に達し、その後、澱粉粒の崩壊に伴い粘度は減少に転ずる。このピーク粘度に達した後に減少に転ずる粘度の低下現象をブレークダウンという。架橋処理等により澱粉粒の膨潤が十分に抑制された膨潤抑制澱粉は、糊液を加温しても澱粉粒が崩壊しないためブレークダウンは起こらない。 The following can be said about the amylographic analysis and the physical properties of starch. That is, the starch suspension has almost no viscosity, but after starting the amylography analysis, when the temperature is gradually raised by heating, the starch granules absorb water and swell, and the friction between the starch grains increases. Therefore, the viscosity of the starch paste increases. When further heated, the general starch paste reaches the maximum viscosity (peak viscosity), and then the viscosity starts to decrease as the starch granules collapse. The phenomenon of decreasing viscosity after reaching the peak viscosity is called breakdown. The swelling-suppressed starch in which the swelling of the starch granules is sufficiently suppressed by crosslinking treatment or the like does not cause breakdown because the starch granules do not collapse even when the paste solution is heated.
この点、上記の酸性アミログラフィー分析は、分析時のｐＨを３．０に調整する点および澱粉懸濁液の濃度を１６質量％とする点において、４〜８質量％の澱粉懸濁液をｐＨ調整せずにｐＨ５〜７付近で分析する通常のアミログラフィー分析とは異なる。この酸性アミログラフィー分析の条件は、澱粉糊液の濃度が高い程澱粉粒同士の摩擦が生じ澱粉粒が物理的ダメージを受けやすいこと、またｐＨが低い程澱粉粒が分解され易いことより、通常のアミログラフィー分析と比べてブレークダウンが極めて起こりやすい分析条件であると考えられる。よって、酸性アミログラフィー分析においてブレークダウンを起こさない物性を有する澱粉は、より強固に膨潤抑制されており、これにより、優れた食感改良効果を発揮できるものと考えられる。 In this respect, the acidic amylography analysis described above is performed in such a manner that the pH at the time of analysis is adjusted to 3.0 and the concentration of the starch suspension is 16% by mass. This is different from ordinary amylography analysis in which pH is analyzed in the vicinity of 5 to 7 without adjusting pH. The conditions for this acidic amylography analysis are that the higher the starch paste concentration, the more friction between the starch granules occurs, and the more easily the starch granules are subject to physical damage. This is considered to be an analytical condition in which breakdown is extremely likely to occur as compared with the amylography analysis. Therefore, starch having physical properties that do not cause breakdown in acidic amylography analysis is more strongly suppressed from swelling, and it is considered that this can exert an excellent texture improvement effect.
本発明の澱粉は、更に下記（１）又は（２）を満たす物性であることが好ましく、更に下記（１）及び（２）を満たす物性であることが特に好ましい。
（１）ｐＨ３．０に調整した１６質量％澱粉懸濁液のアミログラフィー分析において９５℃に昇温した際の粘度が０〜２００ＢＵである。
（２）ｐＨ３．０に調整した１６質量％澱粉懸濁液のアミログラフィー分析において９５℃に３０分保持した際の粘度が０〜１５００ＢＵである。
これらの物性を有する膨潤抑制澱粉により、さらに優れた食感改良効果を発揮できる。
The starch of the present invention preferably further has physical properties satisfying the following (1) or (2), more preferably physical properties satisfying the following (1) and (2).
(1) Viscosity when heated to 95 ° C. in an amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0 is 0 to 200 BU.
(2) Viscosity when kept at 95 ° C. for 30 minutes in amylographic analysis of 16% by mass starch suspension adjusted to pH 3.0 is 0 to 1500 BU.
The swelling suppression starch which has these physical properties can exhibit the further outstanding food texture improvement effect.
上記の物性を有する澱粉の原料澱粉としては、食品用に利用可能な澱粉であれば特に制限はないが、例えばコーンスターチ、タピオカ澱粉、米澱粉、小麦澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、片栗澱粉、葛澱粉、蕨澱粉、サゴ澱粉、緑豆澱粉、オオウバユリでん粉等が挙げられる。このなかでも特にタピオカ澱粉、コーンスターチ、米澱粉、馬鈴薯澱粉が安価で大量に入手しやすいので好ましい。また、いずれの澱粉においても通常の澱粉に加え、ウルチ種、ワキシー種、ハイアミロース種のように、育種学的手法もしくは遺伝子工学的手法において改良されたものを用いてもよい。 The raw material starch of the starch having the above physical properties is not particularly limited as long as it is a starch that can be used for foods. Starch, kuzu starch, koji starch, sago starch, mung bean starch, green lily starch and the like. Among these, tapioca starch, corn starch, rice starch, and potato starch are particularly preferable because they are inexpensive and easily available in large quantities. Further, in any starch, in addition to ordinary starch, those modified in breeding techniques or genetic engineering techniques such as urch seeds, waxy seeds, and high amylose seeds may be used.
本発明の澱粉は、上記原料澱粉に、酸化処理、エステル化処理、エーテル化処理、架橋処理といった化学修飾処理や、α化処理、造粒処理、湿熱処理、油脂加工処理、ボールミル処理、微粉砕処理、加熱処理、温水処理、漂白処理、殺菌処理、酸処理、アルカリ処理、酵素処理といった加工処理、あるいはそれらの２種以上の加工処理を施すことにより、上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉とされる。 The starch of the present invention is obtained by subjecting the above raw material starch to chemical modification treatment such as oxidation treatment, esterification treatment, etherification treatment, crosslinking treatment, alpha treatment, granulation treatment, wet heat treatment, fat processing, ball mill treatment, fine pulverization. Show breakdown in the above-mentioned acidic amylography analysis by performing treatments such as treatment, heat treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, enzyme treatment, or two or more of them. There is no starch.
上記処理のうち架橋処理の例を挙げると、その架橋処理に使用する架橋剤は、トリメタリン酸塩、オキシ塩化リン、無水アジピン酸、エピクロルヒドリン等、あるいはそれらの２種以上を架橋剤に用いて、当業者に周知の方法により、リン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化アジピン酸架橋澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等の架橋澱粉を得ることができる。このとき、架橋剤の添加量、架橋反応時間、架橋反応温度、架橋反応時のｐＨ等を調整する手段により、架橋の程度を制御することができ、これにより、上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉を得ることができる。ただし、カルボキシル基、アセチル基、ヒドロキシプロピル基等の置換基が導入された架橋澱粉は、その置換基の影響により澱粉が膨潤し易く、上記酸性アミログラフィー分析においてブレークダウンを示しやすくなる傾向がある。したがって、架橋澱粉としてはリン酸架橋澱粉が特に好ましい。 If the example of a crosslinking process is given among the said processes, the crosslinking agent used for the crosslinking process uses trimetaphosphate, phosphorus oxychloride, an adipic anhydride, epichlorohydrin etc., or those 2 or more types as a crosslinking agent, A cross-linked starch such as phosphoric acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch is obtained by methods well known to those skilled in the art. be able to. At this time, the degree of crosslinking can be controlled by means of adjusting the amount of crosslinking agent added, crosslinking reaction time, crosslinking reaction temperature, pH during crosslinking reaction, etc. Can be obtained. However, cross-linked starch introduced with a substituent such as a carboxyl group, acetyl group, hydroxypropyl group, etc. tends to swell due to the influence of the substituent, and tends to show breakdown in the acidic amylography analysis. . Accordingly, phosphoric acid crosslinked starch is particularly preferable as the crosslinked starch.
上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉を得るための方法について、更に具体的に好ましい態様を挙げれば、原料澱粉としてタピオカ澱粉、架橋剤としてオキシ塩化リンを用いて以下のような方法が一例として挙げられる。ただしこの方法に限定されるものではない。また、澱粉としてはタピオカ澱粉に限られない。 As for the method for obtaining starch that does not show breakdown in the acidic amylography analysis, a more specific preferred embodiment is as follows. Using tapioca starch as a raw material starch and phosphorus oxychloride as a cross-linking agent, the following method can be used. As an example. However, it is not limited to this method. The starch is not limited to tapioca starch.
未加工のタピオカ澱粉に水を添加して３５〜４５質量％のスラリーを調製し、澱粉の乾燥物質量に対して１〜１０質量％の濃度となるように硫酸ナトリウムを添加した後に、水酸化ナトリウム水溶液にてｐＨ１０〜１２、より好ましくはｐＨ１１〜１２に調整した後、澱粉の乾燥物質量に対してオキシ塩化リンを０.１〜１質量％、より好ましくは０．３５〜０．８質量％添加してから３０〜１８０分間攪拌を維持する。塩酸水溶液にてｐＨ４〜６に調整することでリン酸架橋反応を終え、篩にかけて脱水し、更に水を加えて同様に脱水する。この方法により、上記酸性アミログラフィー分析においてブレークダウンを示さないリン酸架橋タピオカ澱粉を得ることができる。
After adding water to raw tapioca starch to prepare a slurry of 35 to 45% by mass and adding sodium sulfate to a concentration of 1 to 10% by mass with respect to the dry substance amount of starch, after pH10~12 in aqueous sodium, more preferably adjusted to pH 11-12, 0.1 to 1 wt% of phosphorus oxychloride with respect to dry matter mass of the starch, more preferably 0.35 to 0.8 Stirring is maintained for 30 to 180 minutes after addition of mass%. The phosphoric acid crosslinking reaction is finished by adjusting the pH to 4 to 6 with an aqueous hydrochloric acid solution, dehydrated through a sieve, and further dehydrated by adding water. By this method, phosphate-crosslinked tapioca starch that does not show breakdown in the acid amylography analysis can be obtained.
上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉は、これを食品に添加することにより、優れた食感改良効果を発揮できる。よって食感改良剤の有効成分として有用である。その食感改良剤には、上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉以外の成分を含んでもよい。その成分としては、例えば、乳化剤、酵素類、蛋白質、ポリペプチド、アミノ酸、油脂類、有機酸類、穀粉類、上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉以外の澱粉、糖質、甘味料、増粘多糖類、食物繊維、無機塩類、酸化剤、還元剤、保存料、着色料、香料等が挙げられる。 Starch that does not show breakdown in the acidic amylography analysis can exhibit an excellent texture improvement effect by adding it to food. Therefore, it is useful as an active ingredient of a texture improving agent. The texture improving agent may contain components other than starch that do not show breakdown in the acidic amylography analysis. Examples of the components include emulsifiers, enzymes, proteins, polypeptides, amino acids, fats and oils, organic acids, flours, starches other than starch that do not show breakdown in the above acidic amylography analysis, sugars, sweeteners, Examples include thickening polysaccharides, dietary fibers, inorganic salts, oxidizing agents, reducing agents, preservatives, coloring agents, and fragrances.
食感改良の対象となる食品に特に制限はなく、例えば油ちょう食品、蒸し菓子、焼き菓子、麺類などが挙げられる。また、食品に添加する方法に特に制限はなく、上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉又はそれを含む食感改良剤を、原材料もしくはその一部に配合し、又は製造工程の途中で添加、混合する等して、その食品中に所定量含有するようにすればよい。 There are no particular limitations on the food that is the subject of the texture improvement. Moreover, there is no restriction | limiting in particular in the method added to foodstuffs, The starch which does not show breakdown in the said acidic amylography analysis, or the texture improving agent containing the same is mix | blended with a raw material or one part, or in the middle of a manufacturing process. What is necessary is just to make it contain in a predetermined amount in the foodstuff by adding and mixing.
なお、油ちょう食品とは、原料として小麦粉等の穀粉および／または澱粉を含み、油ちょうすることで得られる食品であり、具体的には、穀粉、澱粉等からなる澱粉質原料を主成分とする生地を油ちょうして得られるケーキドーナツ、スナック菓子の他に、澱粉質原料を主成分とする打粉、バッター液等の衣材を具材に付着させた後に油ちょうして得られる天ぷら、フリッター、唐揚げ、コロッケ、カツ、各種フライ等の揚げ物が挙げられる。 Oil-enriched food is food that contains flour and / or starch such as wheat flour as a raw material, and is obtained by oil-enriching, specifically, a starchy raw material composed of flour, starch, etc. as a main component. In addition to cake donuts and snacks obtained by oiling the dough to be tempered, tempura, fritters, tang Examples include deep-fried foods such as deep-fried food, croquettes, cutlet, and various fried foods.
油ちょう食品への上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉の添加量に特に制限はないが、上記澱粉質原料を主成分とする生地あるいは衣材の固形分中、１０〜８０質量部添加することが好ましく、２０〜６０質量部添加することがより好ましい。これにより、後述の実施例から明らかなように、油ちょう食品のさくみ・歯切れ・軽さといった食感を改良することができ、さらに調理後の食感の経時劣化を防ぐことができる。 There is no particular limitation on the amount of starch that does not show breakdown in the acidic amylography analysis to oily food, but 10 to 80 parts by mass in the solid content of the dough or clothing mainly composed of the starchy raw material It is preferable to add, and it is more preferable to add 20 to 60 parts by mass. Thereby, as will be apparent from the examples described later, it is possible to improve the texture such as squeezing, crispness, and lightness of the oil-enriched food, and to prevent deterioration of the texture after cooking over time.
また、蒸し菓子とは、小麦粉を主原料として、砂糖等の糖質、バター、マーガリン、ショートニング等の油脂、膨張剤、イースト、乳製品、卵等の原料を適量の水分を加えてドウを調製し、蒸して得られる菓子類を総称する。具体的には、蒸しケーキ、蒸し饅頭、中華饅等が挙げられる。 Steamed confectionery uses wheat flour as the main ingredient, and sugar, etc., fats such as butter, margarine, shortening, etc., swelling agents, yeast, dairy products, eggs, etc. It is a generic term for confectionery obtained by steaming. Specific examples include steamed cakes, steamed buns, and Chinese potatoes.
蒸し菓子への上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉の添加量に特に制限はないが、上記ドウを形成する原料の固形分中、１０〜６０質量部添加することが好ましく、２０〜４０質量部添加することがより好ましい。これにより、後述の実施例から明らかなように、蒸し菓子の柔らかさ・口溶け・軽さといった食感を改良することができ、さらに調理後の食感の経時劣化を防ぐことができる。 Although there is no restriction | limiting in particular in the addition amount of the starch which does not show breakdown in the said acidic amylography analysis to steamed confectionery, It is preferable to add 10-60 mass parts in solid content of the raw material which forms the said dough. It is more preferable to add 40 parts by mass. Thereby, as will be apparent from the examples described later, the texture such as softness, melting in the mouth, and lightness of the steamed confectionery can be improved, and further, the aging of the texture after cooking can be prevented.
また、焼き菓子とは、小麦粉を主原料として、砂糖、水飴等の糖質、バター、マーガリン、ショートニング等の油脂、膨張剤、イースト、乳製品、卵等の原料を適量の水分を加えてドウを調製し、焼成して得られる菓子類を総称する。具体的には、スポンジケーキ、パウンドケーキ、ビスケット、クラッカー、クッキー、パイ、タルト生地、どら焼き、焼き饅頭、たいやき、スナック菓子等が挙げられる。 Baked confectionery uses wheat flour as the main ingredient, sugars such as sugar and syrup, butter, margarine, shortening and other oils, swelling agents, yeast, dairy products, eggs, etc. Is a generic term for confectionery obtained by baking and baking. Specific examples include sponge cakes, pound cakes, biscuits, crackers, cookies, pies, tart dough, dorayaki, grilled buns, taiyaki, snacks and the like.
焼き菓子への上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉の添加量に特に制限はないが、上記ドウを形成する原料の固形分中、１０〜５０質量部添加することが好ましく、２０〜４０質量部添加することがより好ましい。これにより、後述の実施例から明らかなように、焼き菓子の柔らかさ・口溶け・軽さといった食感を改良することができ、さらに調理後の食感の経時劣化を防ぐことができる。 Although there is no restriction | limiting in particular in the addition amount of the starch which does not show breakdown in the said acidic amylography analysis to baked confectionery, It is preferable to add 10-50 mass parts in solid content of the raw material which forms the said dough. It is more preferable to add 40 parts by mass. This makes it possible to improve the texture of the baked confectionery, such as softness, melting in the mouth, and lightness, as will be apparent from the examples described later, and to prevent deterioration of the texture after cooking over time.
また、麺類とは、小麦粉またはその他穀粉およびその他の原材料に加水混練して製麺したものを指し、うどん、中華麺、皮類、和そば、素麺、冷や麦、冷麺、ビーフン、きしめん、マカロニ、スパゲティ等が挙げられる。麺の形態は、生麺、茹で麺、蒸し麺、生タイプ即席麺（ＬＬタイプ）、即席麺、乾麺、冷凍麺のいずれであってもよい。 In addition, noodles refers to noodles made by adding water and kneading to wheat flour or other flour and other raw materials, udon, Chinese noodles, hides, Japanese buckwheat noodles, cold noodles, cold noodles, rice noodles, kishimen, macaroni, Spaghetti etc. are mentioned. The noodles may be any of raw noodles, boiled noodles, steamed noodles, raw instant noodles (LL type), instant noodles, dry noodles, and frozen noodles.
麺類への上記酸性アミログラフィー分析においてブレークダウンを示さない澱粉の添加量に特に制限はないが、原料固形分中、５〜３０質量部添加することが好ましく、１０〜２０質量部添加することがより好ましい。これにより、後述の実施例から明らかなように、麺類のソフトさ・歯付きのなさといった食感を改良することができる。 Although there is no restriction | limiting in particular in the addition amount of the starch which does not show breakdown in the said acidic amylography analysis to noodles, It is preferable to add 5-30 mass parts in raw material solid content, and adding 10-20 mass parts is preferable. More preferred. Thereby, as will be apparent from the examples described later, the texture such as the softness of the noodles and the lack of teeth can be improved.
以下に実施例を挙げて本発明の詳細を説明するが、本発明の技術的範囲は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. However, the technical scope of the present invention is not limited to the following examples.
＜澱粉試料１〜７の調製＞
未加工のタピオカ澱粉３００ｇに水を添加して４０質量％のスラリーを調製し、澱粉の乾燥物質量に対して２質量％の濃度となるように硫酸ナトリウムを添加した後に、３％水酸化ナトリウムにてｐＨ１１〜１２に調整した後、オキシ塩化リンをそれぞれ０．６ｇ（試料１）、０．９ｇ（試料２）、１．０ｇ（試料３）、１．１ｇ（試料４）、１．２ｇ（試料５）、１．５ｇ（試料６）、１．７ｇ（試料７）添加してから１２０分間攪拌を維持した。更に、９％塩酸を用いてｐＨ５に調整することでリン酸架橋反応を終え、２５０メッシュの篩にかけて脱水し、更に２Ｌの水を加えて同様に脱水した。この脱水物を棚式乾燥機で乾燥することにより得られたリン酸架橋タピオカ澱粉を使用した。
<Preparation of starch samples 1-7>
Water was added to 300 g of raw tapioca starch to prepare a 40% by mass slurry, and after adding sodium sulfate to a concentration of 2% by mass with respect to the dry substance content of starch, 3% sodium hydroxide After adjusting the pH to 11-12, 0.6 g (sample 1), 0.9 g (sample 2), 1.0 g (sample 3), 1.1 g (sample 4), and 1.2 g of phosphorus oxychloride, respectively. (Sample 5), 1.5 g (Sample 6), and 1.7 g (Sample 7) were added, and stirring was maintained for 120 minutes. Furthermore, the phosphoric acid crosslinking reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 2 L of water. The phosphate cross-linked tapioca starch obtained by drying this dehydrated product with a shelf dryer was used.
＜澱粉試料８の調製＞
リン酸架橋タピオカ澱粉である日本食品化工株式会社製の「日食ネオビスＴ−１００（商品名）」を使用した。
<Preparation of starch sample 8>
“Nissan Neobis T-100 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is phosphate-crosslinked tapioca starch, was used.
＜澱粉試料９の調製＞
リン酸架橋タピオカ澱粉であるＡｓｉａ Ｍｏｄｉｆｉｅｄ Ｓｔａｒｃｈ Ｃｏ.,Ｌｔｄ.製の「ＮＥＯＶＩＳ Ｔ−３００（商品名）」を使用した。
<Preparation of starch sample 9>
“NEOVIS T-300 (trade name)” manufactured by Asia Modified Star Co., Ltd., which is a phosphate-crosslinked tapioca starch, was used.
＜澱粉試料１０の調製＞
リン酸架橋タピオカ澱粉であるＡｓｉａ Ｍｏｄｉｆｉｅｄ Ｓｔａｒｃｈ Ｃｏ.,Ｌｔｄ.製の「ＮＥＯＶＩＳ Ｔ−４００（商品名）」を使用した。
<Preparation of starch sample 10>
“NEOVIS T-400 (trade name)” manufactured by Asia Modified Star Co., Ltd., which is a phosphate-crosslinked tapioca starch, was used.
＜澱粉試料１１の調製＞
リン酸架橋ワキシーコーンスターチである日本食品化工株式会社製の「日食ネオビスＣ−６（商品名）」を使用した。
<Preparation of starch sample 11>
“Nissan Neobis C-6 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is a phosphate-crosslinked waxy corn starch, was used.
＜澱粉試料１２の調製＞
アセチル化リン酸架橋タピオカ澱粉であるＡｓｉａ Ｍｏｄｉｆｉｅｄ Ｓｔａｒｃｈ Ｃｏ.,Ｌｔｄ.製の「ＭＲ−３００（商品名）」を使用した。
<Preparation of starch sample 12>
“MR-300 (trade name)” manufactured by Asia Modified Star Co., Ltd., which is an acetylated phosphate-crosslinked tapioca starch, was used.
＜澱粉試料１３の調製＞
アセチル化タピオカ澱粉である日本食品化工株式会社製の「日食ＭＴ−０１（商品名）」を使用した。
<Preparation of starch sample 13>
“Eclipse MT-01 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated tapioca starch, was used.
＜澱粉試料１４の調製＞
アセチル化アジピン酸架橋タピオカ澱粉である日本食品化工株式会社製の「日食ＭＴ−８０（商品名）」を使用した。
<Preparation of starch sample 14>
“Eclipse MT-80 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated adipic acid-crosslinked tapioca starch, was used.
＜澱粉試料１５の調製＞
アセチル化アジピン酸架橋ワキシーコーンスターチである日本食品化工株式会社製の「日食マプス＃４４９（商品名）」を使用した。
<Preparation of starch sample 15>
“Eclipse Mapus # 449 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated adipic acid crosslinked waxy corn starch, was used.
＜澱粉試料１６の調製＞
ヒドロキシプロピル（ＨＰ）化リン酸架橋タピオカ澱粉であるＡｓｉａ Ｍｏｄｉｆｉｅｄ Ｓｔａｒｃｈ Ｃｏ.,Ｌｔｄ.製の「ＣＬＥＡＲＴＥＸＴ ＳＤ−３（商品名）」を使用した。
<Preparation of starch sample 16>
“CLEARTEXT SD-3 (trade name)” manufactured by Asia Modified Star Co., Ltd., which is a hydroxypropyl (HP) phosphate-crosslinked tapioca starch, was used.
＜澱粉試料１７の調製＞
ヒドロキシプロピル（ＨＰ）化リン酸架橋コーンスターチである株式会社カーギルジャパン製の「Ｃ☆ＰｏｌａｒＴｅｘ０５７３７（商品名）」を使用した。
<Preparation of starch sample 17>
“C ☆ PolarTex05737 (trade name)” manufactured by Cargill Japan Co., Ltd., which is a hydroxypropyl (HP) phosphate-crosslinked corn starch, was used.
＜澱粉試料１８の調製＞
ヒドロキシプロピル（ＨＰ）化リン酸架橋ワキシーコーンスターチである株式会社カーギルジャパン製の「Ｃ☆ＰｏｌａｒＴｅｘ０６７２７（商品名）」を使用した。
<Preparation of starch sample 18>
“C ☆ PolarTex06727 (trade name)” manufactured by Cargill Japan, which is a hydroxypropyl (HP) phosphate-crosslinked waxy corn starch, was used.
＜澱粉試料１９の調製＞
上記特許文献４（特開平０７−０７５４７９号公報）の記載に従い、リン酸架橋タピオカ澱粉を調製した。即ち、水１２０質量部に硫酸ナトリウム１０質量部、タピオカ澱粉１００質量部を加えたスラリーに、攪拌下３％水酸化ナトリウムを加えてｐＨ１１.１〜１１.３に維持しながら、トリメタリン酸ナトリウム０.１質量部を加え、３９℃で１０時間反応した後、塩酸で中和し、水洗、脱水、乾燥した。得られたリン酸架橋タピオカ澱粉を澱粉試料１９として使用した。なお、上記特許文献４（特開平０７−０７５４７９号公報）の記載に従い澱粉試料１９の溶解度を測定したところ、溶解度は９．６であった。
<Preparation of starch sample 19>
Phosphoric acid crosslinked tapioca starch was prepared in accordance with the description in Patent Document 4 (Japanese Patent Application Laid-Open No. 07-075479). That is, sodium trimetaphosphate was added to a slurry prepared by adding 10 parts by mass of sodium sulfate and 100 parts by mass of tapioca starch to 120 parts by mass of water while maintaining pH 11.1-11.3 by adding 3% sodium hydroxide with stirring. 0.1 part by mass was added and reacted at 39 ° C. for 10 hours, then neutralized with hydrochloric acid, washed with water, dehydrated and dried. The obtained phosphate-crosslinked tapioca starch was used as starch sample 19. In addition, when the solubility of the starch sample 19 was measured according to description of the said patent document 4 (Unexamined-Japanese-Patent No. 07-075479), solubility was 9.6.
＜澱粉試料２０の調製＞
上記特許文献２（特開平０９−２１５４７８号公報）の記載に従い、リン酸架橋タピオカ澱粉を調製した。即ち、水１２０質量部に硫酸ナトリウム１０質量部、タピオカ澱粉１００質量部を加えたスラリーに、撹拌下３％水酸化ナトリウムを加えてｐＨ１１．１〜１１．３に維持しながら、トリメタリン酸ナトリウム０.１質量部を加え、４１℃で１２時間反応した後、塩酸で中和し、水洗、脱水、乾燥した。得られたリン酸架橋タピオカ澱粉を澱粉試料２０として使用した。なお、上記特許文献２（特開平０９−２１５４７８号公報）の記載に従い澱粉試料２０の溶解度を測定したところ、溶解度は９．３であった。
<Preparation of starch sample 20>
Phosphoric acid cross-linked tapioca starch was prepared according to the description in Patent Document 2 (Japanese Patent Laid-Open No. 09-215478). That is, sodium trimetaphosphate was added to a slurry obtained by adding 10 parts by weight of sodium sulfate and 100 parts by weight of tapioca starch to 120 parts by weight of water while adding 3% sodium hydroxide with stirring to maintain the pH at 11.1 to 11.3. 0.1 part by mass was added and reacted at 41 ° C. for 12 hours, then neutralized with hydrochloric acid, washed with water, dehydrated and dried. The obtained phosphate-crosslinked tapioca starch was used as starch sample 20. In addition, when the solubility of the starch sample 20 was measured according to description of the said patent document 2 (Unexamined-Japanese-Patent No. 09-215478), solubility was 9.3.
＜澱粉試料２１の調製＞
未加工タピオカ澱粉であるＡｓｉａ Ｍｏｄｉｆｉｅｄ Ｓｔａｒｃｈ Ｃｏ.,Ｌｔｄ.製の「ＴＡＰＩＯＣＡ ＳＴＡＲＣＨ（商品名）」を使用した。
<Preparation of starch sample 21>
A raw tapioca starch “TAPIOCA STARCH (trade name)” manufactured by Asia Modified Star Co., Ltd. was used.
＜澱粉試料２２の調製＞
未加工コーンスターチである日本食品化工株式会社製の「日食コーンスターチＹ（商品名）」を使用した。
<Preparation of starch sample 22>
A "sun eclipse corn starch Y (trade name)" manufactured by Nippon Shokuhin Kako Co., Ltd., which is a raw corn starch, was used.
＜澱粉試料２３〜２４の調製＞
未加工のコーンスターチ（試料２３）及び馬鈴薯澱粉（試料２４）それぞれ３００ｇに水を添加して４０質量％のスラリーを調製し、澱粉の乾燥物質量に対して１０質量％の濃度となるように硫酸ナトリウムを添加した後に、３％水酸化ナトリウムにてｐＨ１１〜１２に調整した後、オキシ塩化リンを２．４ｇ添加してから１２０分間攪拌を維持した。更に、９％塩酸を用いてｐＨ５に調整することでリン酸架橋反応を終え、２５０メッシュの篩にかけて脱水し、更に３Ｌの水を加えて同様に脱水した。この脱水物を棚式乾燥機で乾燥することにより得られたリン酸架橋コーンスターチ（試料２３）およびリン酸架橋馬鈴薯澱粉（試料２４）を使用した。
<Preparation of starch samples 23-24>
Water is added to 300 g each of raw corn starch (sample 23) and potato starch (sample 24) to prepare a 40% by mass slurry, and sulfuric acid is used so that the concentration becomes 10% by mass with respect to the dry substance amount of starch. After adding sodium, the pH was adjusted to 11-12 with 3% sodium hydroxide, and then 2.4 g of phosphorus oxychloride was added, and stirring was maintained for 120 minutes. Further, the phosphoric acid crosslinking reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 3 L of water. Phosphoric acid crosslinked corn starch (sample 23) and phosphoric acid crosslinked potato starch (sample 24) obtained by drying this dehydrated product with a shelf dryer were used.
各種澱粉の種類を表１にまとめて示す。 Table 1 summarizes the types of various starches.
＜試験例１＞〔各澱粉試料の酸性アミログラフィー分析〕
各澱粉試料の１６質量％（乾燥物換算）水懸濁液に９％塩酸を加えてｐＨ３．０に調整し、５００ｇのスラリーを作製した後に、ブラベンダービスコグラフＥ（ブラベンダー社製）を用いて測定開始時の粘度を０ＢＵとし、撹拌しながら３５℃から９５℃に至る連続的な加温状態を１．５℃／分にて与え、更に９５℃で３０分間保持した際の粘度についてアミログラフィーを得た。
<Test Example 1> [Acid amylography analysis of each starch sample]
After adjusting the pH to 3.0 by adding 9% hydrochloric acid to a 16 mass% (dry matter equivalent) aqueous suspension of each starch sample to prepare a 500 g slurry, Brabender Viscograph E (made by Brabender) was used. The viscosity at the start of measurement was set to 0 BU, the continuous heating state from 35 ° C. to 95 ° C. was given at 1.5 ° C./min with stirring, and the viscosity when kept at 95 ° C. for 30 minutes An amylography was obtained.
各澱粉試料の酸性アミログラフィー分析の結果を表２にまとめて示す。 The results of acidic amylography analysis of each starch sample are summarized in Table 2.
表２に示されるように、澱粉試料１〜７、２３および２４に関しては、９５℃に達温から３０分間保持の間にＢＵの上昇がみられ、ブレークダウンを示さなかった。一方、その他の澱粉試料については、ブレークダウンがみられた。 As shown in Table 2, with respect to starch samples 1 to 7, 23 and 24, an increase in BU was observed during a period of 30 minutes from reaching the temperature of 95 ° C., and no breakdown was shown. On the other hand, breakdown was observed for the other starch samples.
なお、上記酸性アミログラフィー分析の澱粉懸濁液濃度を１６質量％から６質量％に変えた条件で分析したアミログラフィー分析においては、澱粉試料１〜７、２３および２４に加え、澱粉試料９および１０もブレークダウンを示さなかった。また、上記酸性アミログラフィー分析の澱粉懸濁液濃度を１６質量％から６質量％に変え、さらにｐＨ無調整の条件で分析した従来の一般的なアミログラフィー分析においては、澱粉試料１〜７、９、１０、２３および２４に加え、澱粉試料８、１１〜１２、１５〜１６、１９〜２０もブレークダウンを示さなかった。更に、上記特許文献２（特開平９−２１５４７８号公報）に記載の方法で上記澱粉試料の溶解度を測定したところ、澱粉試料５、澱粉試料１１および澱粉試料１５の溶解度はそれぞれ、１．３８、１．５０および１．４０と極めて近い値であった。よって、アミログラフィー分析や溶解度分析等、これまで澱粉の物性評価に用いられていた従来の分析では差が認められないものであっても、上記酸性アミログラフィー分析では結果が明確に異なり、これに基づいて膨潤抑制澱粉を評価できることが示された。 In the amylography analysis in which the starch suspension concentration in the acidic amylography analysis was changed from 16% by mass to 6% by mass, in addition to the starch samples 1 to 7, 23 and 24, the starch sample 9 and 10 also showed no breakdown. Moreover, in the conventional general amylography analysis which changed the starch suspension density | concentration of the said acidic amylography analysis from 16 mass% to 6 mass%, and also analyzed on the conditions of pH non-adjustment, starch samples 1-7, In addition to 9, 10, 23 and 24, starch samples 8, 11-12, 15-16, 19-20 also showed no breakdown. Furthermore, when the solubility of the starch sample was measured by the method described in Patent Document 2 (Japanese Patent Laid-Open No. 9-215478), the solubility of the starch sample 5, the starch sample 11 and the starch sample 15 was 1.38, The values were very close to 1.50 and 1.40. Therefore, even if there is no difference in the conventional analysis used to evaluate the physical properties of starch, such as amylography analysis and solubility analysis, the results are clearly different in the above acidic amylography analysis. It was shown that swelling-inhibited starch can be evaluated based on this.
＜試験例２＞〔各澱粉試料を添加した油ちょう食品〕
上記澱粉試料１〜２４の各澱粉試料を配合したバッターを調製し、そのバッターを用いて天ぷらを調製した。即ち、各澱粉試料を他の原料とともに表３に示す配合で混合して粉末原料を調製し、その粉末原料に液体油脂（トップバリュキャノーラ油：イオン株式会社製）９．０質量部、乳化剤（エマテックＮ−１００Ｖ：理研ビタミン株式会社製）１．０質量部および水１２５．０質量部を配合してバッターを調製した。市販のちくわに表４の配合の打ち粉を付着させたものを上記バッターに付着させ、１７５℃の大豆白絞油中で、２分間油ちょうして、ちくわの天ぷらを得た。
<Test Example 2> [Oil-enriched food with each starch sample added]
A batter blended with each starch sample of the starch samples 1 to 24 was prepared, and tempura was prepared using the batter. That is, each starch sample was mixed with other raw materials in the formulation shown in Table 3 to prepare a powder raw material, and 9.0 parts by weight of a liquid fat (top value canola oil: made by AEON Co., Ltd.) and an emulsifier ( Batter was prepared by blending 1.0 part by mass of Ematec N-100V (manufactured by Riken Vitamin Co., Ltd.) and 125.0 parts by mass of water. A powdered powder of the composition shown in Table 4 was attached to a commercially available chikuwa and was attached to the batter, and oiled in soybean white squeezed oil at 175 ° C. for 2 minutes to obtain chikuwa tempura.
上記のようにして調製した天ぷらについて、フライ直後、およびフライから４時間経過後の食感の評価を、硬さ、サクみ、歯切れ、総合の各項目について、３点〜−３点の７段階で行なった。評価結果は５名のパネラーの平均点を算出し、◎：３．０〜１．５点、○：１．４〜０．１点、△：０〜−１．４点、×：−１．５〜−３．０点で表した。結果を表５に示す。 For the tempura prepared as described above, the evaluation of the texture immediately after frying and after 4 hours from frying, 7 levels of 3 points to -3 points for each of the items of hardness, crunchiness, crispness, and overall It was done in. The evaluation results are calculated as the average score of 5 panelists. A: 3.0 to 1.5 points, ○: 1.4 to 0.1 points, Δ: 0 to −1.4 points, ×: −1 It was expressed by .5-3.0 points. The results are shown in Table 5.
表５に示されるように、澱粉試料１〜７、２３および２４に関しては、フライ直後およびフライ後４時間経過時の食感が好ましいものであった。中でも澱粉試料４〜７、２３および２４は、フライ後４時間経過時の食感において、フライ直後の特に良好な食感が維持されていた。一方で、澱粉試料９、１０および１７はフライ直後の食感は比較的良好であったが、フライ後４時間経過時の食感経時劣化が著しく、澱粉試料１〜７、２３および２４と比べ大きく劣る結果であった。また、その他の澱粉試料については、フライ直後およびフライ後４時間経過時共に、澱粉試料１〜７、２３および２４と比べ大きく劣る結果であった。 As shown in Table 5, regarding starch samples 1 to 7, 23, and 24, the texture immediately after frying and after 4 hours after frying was preferable. Among them, starch samples 4 to 7, 23 and 24 maintained particularly good texture immediately after frying in the texture after 4 hours from frying. On the other hand, the starch samples 9, 10 and 17 had a relatively good texture immediately after frying, but the texture aging deteriorated after 4 hours after frying, and compared with starch samples 1 to 7, 23 and 24. The result was greatly inferior. Moreover, about the other starch sample, it was a result inferior compared with the starch samples 1-7, 23, and 24 in both immediately after frying and when 4 hours passed after frying.
＜試験例３＞〔各澱粉試料を添加した蒸し菓子〕
上記澱粉試料１〜７、１０、１３、１８〜１９、２１、２３および２４の各澱粉試料を用い、表６に示す配合の蒸しケーキを調製した。即ち、Ｂ群の原材料をミキサーにて混合し、これに、予め篩ったＡ群の原材料を混合し、生地比重を０．４ｇ/ｃｍ３に調整した。小判型に生地６０ｇを分注し、９２℃で１８分間蒸し、室温にて２０分間冷却して、蒸し菓子を得た。蒸し菓子はばんじゅうに入れて室温保存し、その常温１日後の評価を実施した。また、翌日、冷蔵庫（５℃）に移し３日間保存し、その冷蔵３日後の評価を実施した。
<Test Example 3> [Steamed confectionery to which each starch sample is added]
Using each of the starch samples 1-7, 10, 13, 18-19, 21, 23 and 24, steamed cakes having the composition shown in Table 6 were prepared. That is, the raw materials of Group B were mixed with a mixer, and the raw materials of Group A that had been sieved in advance were mixed therewith to adjust the dough specific gravity to 0.4 g / cm 3 . 60 g of dough was dispensed into an oval mold, steamed at 92 ° C. for 18 minutes, and cooled at room temperature for 20 minutes to obtain a steamed confectionery. The steamed confectionery was put in a banju and stored at room temperature, and the evaluation was conducted one day after the normal temperature. The next day, it was transferred to a refrigerator (5 ° C.) and stored for 3 days, and the evaluation was conducted 3 days after refrigeration.
上記のようにして調製した蒸しケーキについて、常温１日後、および冷蔵３日後の食感の評価を、柔らかさ、口溶け、食感の軽さ、総合の各項目について、澱粉試料を添加しない対照区を０点とし、３点〜−３点の７段階で行なった。評価結果は、１０名のパネラーの平均点を算出し、◎：３．０〜１．５点、○：１．４〜０．１点、△：０〜−１．４点、×：−１．５〜−３．０点で表した。結果を表７に示す。 For the steamed cake prepared as described above, the evaluation of the texture after 1 day at room temperature and after 3 days of refrigeration was carried out. Was set to 0 point, and was performed in 7 stages from 3 points to -3 points. The evaluation results are calculated as the average score of 10 panelists. A: 3.0 to 1.5 points, ○: 1.4 to 0.1 points, Δ: 0 to −1.4 points, ×: − Expressed with 1.5 to -3.0 points. The results are shown in Table 7.
表７に示されるように、澱粉試料１〜７、２３および２４に関しては、常温１日後および冷蔵３日後共に、好ましい食感を示した。特に澱粉試料４〜７、２３および２４において良好な結果が得られた。一方で、澱粉試料１０は、冷蔵３日後の食感は比較的良好であったが、常温１日後の食感が著しく悪かった。また、その他の澱粉試料については、常温１日後および冷蔵３日後共に、澱粉試料を薄力粉で置き換えた対照区と比べ大きく劣る結果であった。 As shown in Table 7, regarding the starch samples 1 to 7, 23, and 24, a favorable texture was exhibited both after 1 day at room temperature and after 3 days of refrigeration. Good results were obtained especially with starch samples 4-7, 23 and 24. On the other hand, the starch sample 10 had a relatively good texture after 3 days of refrigeration, but the texture after 1 day at room temperature was extremely poor. Moreover, about the other starch sample, it was a result inferior compared with the control | contrast area which replaced the starch sample with the weak flour after 1 day of normal temperature and 3 days of refrigeration.
＜試験例４＞〔各澱粉試料を添加した焼き菓子〕
上記澱粉試料３〜５、７、１０、１４、１６〜１７、１９、２３および２４の各澱粉試料を用い、表８に示す配合のスポンジケーキを調製した。即ち、予め篩ったＡ群の原材料とＢ群の原材料をミキサーにて混合し、生地比重を０．４ｇ/ｃｍ３に調整した。ケーキ型に生地３５０ｇを分注し、上火１７０℃下火１８０℃に設定したオーブンにて３０分間焼成し、室温にて３０分間冷却して、スポンジケーキを得た。スポンジケーキはばんじゅうに入れて室温保存し、その常温１日後の評価を実施した。また、翌日、冷蔵庫（５℃）に移し３日間保存し、その冷蔵３日後の評価を実施した。
<Test Example 4> [baked confectionery with each starch sample added]
Sponge cakes having the composition shown in Table 8 were prepared using the starch samples 3-5, 7, 10, 14, 16-17, 19, 23 and 24. That is, the raw material of Group A and the raw material of Group B that were sieved in advance were mixed with a mixer, and the specific gravity of the dough was adjusted to 0.4 g / cm 3 . 350 g of dough was dispensed into a cake mold, baked for 30 minutes in an oven set at 170 ° C. on the top and 180 ° C. on the bottom, and cooled at room temperature for 30 minutes to obtain a sponge cake. The sponge cake was put in a banju and stored at room temperature, and the evaluation was conducted one day after the normal temperature. The next day, it was transferred to a refrigerator (5 ° C.) and stored for 3 days, and the evaluation was conducted 3 days after refrigeration.
上記のようにして調製したスポンジケーキについて、常温１日後、および冷蔵３日後の食感の評価を、柔らかさ、口溶け、食感の軽さ、総合の各項目について、澱粉試料を添加しない対照区を０点とし、３点〜−３点の７段階で行なった。評価結果は、１０名のパネラーの平均点を算出し、◎：３．０〜１．５点、○：１．４〜０．１点、△：０〜−１．４点、×：−１．５〜−３．０点で表した。結果を表９に示す。 For the sponge cake prepared as described above, the texture after 1 day at room temperature and 3 days after refrigeration was evaluated for the softness, melting in the mouth, light texture, and total items for which no starch sample was added. Was set to 0 point, and was performed in 7 stages from 3 points to -3 points. The evaluation results are calculated as the average score of 10 panelists. A: 3.0 to 1.5 points, ○: 1.4 to 0.1 points, Δ: 0 to −1.4 points, ×: − Expressed with 1.5 to -3.0 points. The results are shown in Table 9.
表９に示されるように、澱粉試料３〜５、７、２３および２４に関しては、常温１日後および冷蔵３日後共に、好ましい食感を示した。一方で、澱粉試料１０、１４、１６〜１７、１９は口溶けと軽さが良好でなく、特に冷蔵保存により食感の著しい劣化がみられた。 As shown in Table 9, regarding starch samples 3 to 5, 7, 23, and 24, a favorable texture was exhibited both at room temperature 1 day and after refrigeration 3 days. On the other hand, starch samples 10, 14, 16-17, and 19 were not well melted and light in weight, and the texture was significantly deteriorated particularly by refrigeration storage.
＜試験例５＞〔各澱粉試料を添加した即席麺〕
上記澱粉試料１、３〜４、７、９〜１０、１３〜１５、１８、２３および２４の各澱粉試料を用い、表１０に示す配合の即席麺を調製した。即ち、Ａ群の原材料に予め混合・溶解したＢ群の原材料を添加して、混練し、麺帯を形成させ、圧延（１．０ｍｍ厚）し、切り歯（＃２０）にて切り出した。切り出し後の麺線８０ｇを９９〜１００℃で９０秒間蒸した後に１４０℃〜１６０℃のフライ油で６０秒間油熱乾燥し、乾燥麺塊状の即席麺を得た。
<Test Example 5> [instant noodles with each starch sample added]
Instant noodles having the composition shown in Table 10 were prepared using the starch samples 1, 3 to 4, 7, 9 to 10, 13 to 15, 18, 23 and 24. That is, Group B raw materials mixed and dissolved in advance were added to Group A raw materials, kneaded to form a noodle band, rolled (1.0 mm thick), and cut with cutting teeth (# 20). 80 g of the cut noodle strings were steamed at 99-100 ° C. for 90 seconds and then oil-heated for 60 seconds with frying oil at 140 ° C.-160 ° C. to obtain dried noodle-like instant noodles.
上記のようにして調製した即席麺について、一週間後、３６０ｍｌの沸騰水で３分間湯戻し、喫食し官能評価を行った。評価はソフトさ、歯付きのなさの各項目について、３点〜−３点の７段階で行なった。評価結果は、５名のパネラーの平均点を算出し、◎：３．０〜１．５点、○：１．４〜０．１点、△：０〜−１．４点、×：−１．５〜−３．０点で表した。結果を表１１に示す。 The instant noodles prepared as described above were reconstituted with 360 ml of boiling water for 3 minutes, eaten, and subjected to sensory evaluation after one week. The evaluation was performed on 7 items of 3 points to -3 points for each item of softness and lack of teeth. The evaluation results were calculated by calculating the average score of five panelists, ◎: 3.0 to 1.5 points, ○: 1.4 to 0.1 points, Δ: 0 to −1.4 points, ×: − Expressed with 1.5 to -3.0 points. The results are shown in Table 11.
表１１に示されるように、澱粉試料１、３〜４、７、２３および２４に関しては、ソフトで歯付きがなく、好ましい食感を示した。一方で、澱粉試料９〜１０は、歯付きは悪くないもののソフトな食感が感じられなかった。１３〜１５、１８はいずれの食感も良好ではなかった。また、その他の澱粉試料については、いずれの食感についても、澱粉試料１、３〜４、７、２３および２４と比べ大きく劣る結果であった。 As shown in Table 11, regarding the starch samples 1, 3 to 4, 7, 23, and 24, soft and non-toothed, a preferable texture was shown. On the other hand, although the starch samples 9 to 10 were not bad in teeth, a soft texture was not felt. Neither 13-15 nor 18 had any good texture. Moreover, about the other starch sample, it was a result inferior compared with the starch samples 1, 3-4, 7, 23, and 24 also about any food texture.
Claims (5)
A method for producing a food which is an oil-boiled food, a steamed confectionery, a baked confectionery, or a noodle, wherein the texture improving agent according to any one of claims 1 to 3 is added.
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| JP6687380B2 (en) * | 2015-12-17 | 2020-04-22 | 松谷化学工業株式会社 | Saltiness enhancer |
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| JP2021036836A (en) * | 2019-09-05 | 2021-03-11 | 株式会社ニップン | Dredging-type deep frying flour for coating tatsutaage type food |
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