JP5524689B2 - Starch for seasoning, method for producing the same, and use thereof - Google Patents

Description

  The present invention relates to starch, and in particular, to starch that can be used for seasonings and powdered substrates.

Conventionally, when a seasoning having high hygroscopicity is pulverized, a powdered base material has been used for the purpose of suppressing moisture absorption during production or after pulverization. As the powdered base material, highly hydrolyzed starches such as dextrin and oxidized starch have been used. They are properly used according to the degree to which moisture absorption must be suppressed, and oxidized starch is used when powdering seasonings with higher hygroscopicity.
In addition, various modified starches such as various types of oxidized starches and cross-linked starches are used in the seasonings to be distributed and used in liquid form for the purpose of viscosity adjustment.

Japanese Patent No. 3458113 JP-A-11-243901 JP 2003-219813 A JP 2003-38119 A Japanese Patent Laid-Open No. 5-3764 Japanese Patent Laid-Open No. 11-19509

So far, the powdered base material of powder seasonings and the viscosity adjustment of liquid seasonings have been used for oxidized starch treated with sodium hypochlorite which is excellent in terms of transparency and viscosity after dissolution. The acid-treated starch which lightly processed the starch with hydrochloric acid or sulfuric acid has hardly been used.
However, in the oxidized starch, carboxyl groups are introduced during the oxidation process, and the starch molecules are chemically modified. Recently, due to the growing trend toward natural products in foods, natural molecules have been chemically modified, such as oxidized starch, but there is a tendency to avoid use in foods.
Furthermore, oxidized starch is excellent in that it does not absorb moisture when used as a powdered base material, for example, in the case of a flavor seasoning, etc., there is a quality problem that masks the flavor of the material to be powdered was there. This quality problem was also true for liquid seasonings.

Acid-treated starch is starch that has been acid-treated with an acid-treating agent (mineral acids such as hydrochloric acid and sulfuric acid) with the starch granules remaining, and it does not introduce any substituents such as oxidized starch. There is little mechanical modification. Acid-treated starch is not soluble in cold water and is gelatinized by heating in an aqueous solution to give a certain viscosity, but is a starch having a property of lower viscosity than raw starch. However, the conventional acid-treated starch has a drawback of poor taste.
Therefore, the main object of the present invention is to provide a starch that has good flavor and can be used for adjusting the viscosity of a powdered base material or liquid seasoning.

In order to solve the above-mentioned problem, the present invention is a starch for seasoning in which a starch raw material mainly composed of potato starch is acid-treated with mineral acid, and has a concentration of 20% by mass, a temperature of 70 ° C., and a rotational speed of 60 rpm. The starch for seasonings whose viscosity is 13-550 mPa * s is provided.
The starch for seasonings of this invention and a powdered starch syrup are contained, and the powdered base material whose content of a powdered starch syrup is 30 mass% or less can be produced. Moreover, the seasoning starch of this invention and isomaltoligosaccharide are contained, and the seasoning liquid whose content of isomaltoligosaccharide is 10-50 mass% can be produced.
The starch for seasoning of the present invention is obtained by dispersing a starch raw material containing potato starch as a main raw material in a solvent and adding a mineral acid solution having a concentration of 10 to 60% by mass to the starch slurry as a starch slurry. It can be produced by acid treatment of the raw material.
Moreover, the raw material liquid containing the starch for seasonings of this invention and a seasoning component can be sprayed and dried, and a powdery seasoning can also be manufactured.

  The seasoning starch of the present invention has a high flavor and low hygroscopicity compared to conventional acid-treated starch and oxidized starch, so it can be widely used in powdered base materials such as seasonings, seasoning liquids, etc. it can.

The graph which shows the measurement result of the viscosity in 30 degreeC, 40 degreeC, 50 degreeC, 60 degreeC, 70 degreeC, and 80 degreeC of acid treatment potato starch AG.

The starch raw material used in the present invention is mainly made from potato starch, and is not subjected to hydrolysis treatment such as oxidation treatment or enzymatic decomposition in which a substituent is introduced due to chemical modification, and starch granules remain. Use the one in the state. The main raw material means that the content is 50% by mass or more. That is, the starch raw material contains potato starch at 50% by mass or more.
In the starch raw material, starch other than potato starch can be added within a range of 50% by mass or less. Other starches are not specifically limited, For example, they are starches, such as corn starch, sweet potato starch, wheat starch, rice starch, tapioca starch, and sago eggplant starch. One type of these starches may be added to the starch raw material, or two or more types may be added to the same starch raw material. The amount of other starch added is not particularly limited, but it is desirable to suppress the amount added so that the potato starch content is 50% by mass or more, more preferably 80% by mass or more.

  The seasoning starch of the present invention is obtained by acid-treating the starch raw material with an acid treatment agent. The acid treatment agent is a mineral acid (inorganic acid). As the acid treatment agent, either one or both of sulfuric acid and hydrochloric acid can be used, and sulfuric acid is most preferable from the viewpoint of reaction rate and the like.

The acid treatment method for starch is not particularly limited. In the acid treatment of starch, powdered starch is generally added to an aqueous solution of mineral acid with an acid concentration of 1 to 5% by mass and stirred. A method of adding a high concentration mineral acid having a concentration of 10 to 60% by mass to the slurry (suspension) dispersed in is more suitable.
The solvent used for the starch slurry is not particularly limited as long as it contains 50% by mass or more of water. If necessary, additives such as a dispersant and a pH adjuster can be added to the solvent.

After adding high-concentration mineral acid to the starch slurry, the acid treatment can be performed by stirring for about 10 to 50 hours at a temperature of 20 ° C to 55 ° C. By adjusting the temperature and time, the concentration is 20% by mass, A starch for seasoning having a viscosity of 13 to 550 mPa · s (millipascal second) at a temperature of 70 ° C. and a rotation speed of 60 rpm is obtained. In the present invention, the solvent used for viscosity measurement is water.
The starch for seasoning of the present invention is obtained by neutralizing after acid treatment, washing with water if necessary, and drying. The alkali solution used for neutralization is not particularly limited, and an aqueous sodium hydroxide solution, an aqueous potassium hydroxide solution, or the like can be used.

The starch for seasoning of the present invention does not mask the flavor of foods and seasonings, has high solubility in water, etc., and has high transparency when dissolved, so it is very suitable as a powdered base material for powder seasonings. Is suitable. Here, the powder seasoning includes powder drinks (soft drinks, soups, etc.) that can be used as it is in addition to those used for flavoring foods.
The powder seasoning is granular or powdery and contains one or more seasoning ingredients and the seasoning starch of the present invention. Seasoning ingredients include, for example, fermented seasonings (soy sauce, miso, vinegar, sake, etc.), protein degradation products (amino acids), yeast extract, salt, sweeteners (glucose, sucrose, etc.), spices (pepper, chili, etc.) Oils and fats (vegetable oils, animal oils), extract extracts (derived from livestock products, agricultural products, or marine products).

  Although the manufacturing method of a powder seasoning is not specifically limited, For example, the starch for seasonings of this invention can be mixed with one or more types of seasoning ingredients, and can be manufactured. In the mixing step, a roller compactor, a roll press or the like may be used, and the seasoning ingredients and the seasoning starch may be compression-molded into granules. The seasoning component can be either powdery or liquid. When the seasoning component is liquid, it can be simply mixed and absorbed with the starch for seasoning to produce a powder seasoning. When the amount of the liquid seasoning component is large, a drying step is necessary after mixing.

  Furthermore, a powdered seasoning can also be produced by drying a raw material solution containing the starch for seasoning of the present invention and a seasoning component. The raw material liquid includes the starch for seasoning of the present invention and one or more seasoning ingredients, and is prepared by adding a diluent such as water if necessary. The seasoning component may be powdery or liquid. You may add additives, such as a dispersion stabilizer, antiseptic | preservative, a fragrance | flavor, anti-aging agent, and a pH adjuster, to a raw material liquid.

The drying method for drying the raw material liquid is not particularly limited, and known methods such as a drum dryer method, an extruder method, a vacuum freeze-drying method, and a spray dryer method can be used. The spray dryer method is most suitable in terms of little deterioration.
The spray dryer method is a spray drying method in which a raw material liquid is sprayed and the mist-like raw material liquid is contacted with a high-temperature gas and dried. In the spray dryer method, when the viscosity of the raw material liquid is too high, the nozzles are clogged and are not ejected normally. If the raw material liquid is diluted, the viscosity decreases, but spray drying takes time and the production cost increases.

  The seasoning starch of the present invention has a concentration of 20% by mass, a temperature of 70 ° C., a viscosity at a rotational speed of 60 rpm of 13 to 550 mPa · s, and is added to the raw material liquid in a general usage amount (5 to 50% by mass). In this case, the viscosity becomes low enough to be dried by a spray dryer method. Therefore, if the starch for seasonings of this invention is used, it is not necessary to dilute a raw material liquid more than necessary, and a powder seasoning can be manufactured with a normal drying method.

The powdered base material may be composed only of the seasoning starch of the present invention, but powdered starch syrup can be added to the powdered base material for the purpose of adjusting the viscosity of the raw material liquid. The more the amount of powdered starch syrup is added, the lower the viscosity of the raw material liquid is. However, if the amount added exceeds 30% by mass of the entire powdered base material, the hygroscopicity of the powder seasoning increases. Is preferably 30% by mass or less (0 to 30% by mass).
The powder starch syrup is an acid decomposition product or an enzyme decomposition product of starch, and is a product obtained by dehydrating and drying a decomposition product of DE (Dextrose Equivalent) of about 10 to 40. The viscosity of the powdered syrup solution is lower than that of the seasoning starch of the present invention, and is less than 13 Pa · s at a concentration of 20 mass%, a temperature of 70 ° C., and a rotation speed of 60 rpm.

The use of the seasoning starch of the present invention is not limited to a powdered substrate. The starch for seasoning of the present invention is excellent in flavor and has excellent characteristics such as shine, gloss and viscosity when dissolved in water, so it is used for non-powdered seasoning liquid (liquid seasoning) You can also
The seasoning liquid is a liquid containing the starch for seasoning of the present invention and one or more seasoning ingredients, and if necessary, a diluent such as water is added. The seasoning liquid in which the seasoning starch of the present invention can be used is not particularly limited, and examples thereof include seasoning liquid coating agents (such as sauce for rice crackers, sauce for grilled meat, sauce for grilled chicken), sauce (dressing), and the like. In addition to the seasoning liquid, it can also be used for beverages (soft drinks, soups) and the like.
In addition to the starch for seasonings of the present invention and seasoning ingredients, additives such as dispersion stabilizers, preservatives, fragrances, anti-aging agents, and pH adjusters may be added to the seasoning liquid. In addition, the seasoning component used for a seasoning liquid is not specifically limited, As well as a powder seasoning, 1 or more types of various things can be used.

An oligosaccharide such as isomaltoligosaccharide may be further added to the seasoning liquid for the purpose of viscosity stabilization. The isomaltoligosaccharide is a decomposition product of starch and is generally a saccharide having an α-1,6 glucoside bond, which is produced by enzymatic decomposition and sugar transfer of corn starch. The aqueous solution of isomaltoligosaccharide has a lower viscosity than the starch for seasoning of the present invention, and the viscosity at a concentration of 20% by mass, a temperature of 70 ° C., and a rotation speed of 60 rpm is less than 13 Pa · s.
The amount of isomaltoligosaccharide added is not particularly limited, but if it is less than 10% by mass, the shine gloss and flavor are poor. Moreover, when the addition amount exceeds 50 mass%, a taste will be influenced and also hygroscopicity will become high, Therefore 10-50 mass% is preferable.

<Selection of starch material>
1. Preparation of acid-treated starch:
After adding 110 parts by mass of water to 100 parts by mass of starch derived from corn, sago, potato, tapioca, and sweet potato, the mixture was stirred to form a slurry, and then 4.8 parts by mass of a 50% by mass sulfuric acid solution was added to the slurry. The mixture was stirred at 28 ° C. for 28 hours for acid treatment. A caustic soda aqueous solution was added for neutralization, followed by washing with water, dehydration, and drying to a moisture content of 13% by mass to prepare various acid-treated starches.

2. Measuring method Whiteness: Whiteness meter for powder (Kett Science Laboratory Co., Ltd .: C-100-3) used Viscosity: Weigh 40 g (D.B.) starch into 200 ml tall beaker, add water and add 200 g And Stir in a water bath and continue stirring for 10 minutes after reaching 90 ° C. After standing to cool, the moisture is corrected and the viscosity is measured at each temperature. Using a rotational viscometer (B-type viscometer), the measurement was performed at a rotational speed of 60 rpm.
Transmittance: Weigh 10 g (D.B.) starch into a 200 ml tall beaker and add water to make 200 g. Stir in a water bath and continue stirring for 10 minutes after reaching 90 ° C. After allowing to cool at 30 ° C. for 30 minutes, moisture correction is performed and the absorbance at 720 nm is measured.
Angle of repose: Electromagnetic vibration type angle of repose measuring instrument (Tsutsuri Chemical Instruments Co., Ltd .: AOR-57 type) was used. The characteristics of the acid-treated starch were as follows.

  The acid-treated corn starch and the acid-treated sago starch starch had high viscosity and low transmittance. Acid-treated tapioca starch and acid-treated sweet potato starch had low viscosity but low permeability and a large repose angle and poor fluidity. The acid-treated potato starch had a sufficiently reduced viscosity, a relatively low angle of repose and good fluidity.

<Prototype of powder seasoning>
Japanese-style seasonings were prepared using acid-treated corn starch, acid-treated sago coconut starch, acid-treated potato starch, acid-treated tapioca starch, and acid-treated sweet potato starch obtained by acid-treating the above various raw material starches. The composition was as follows.

Acid-treated starch: 49 parts by weight Skipjack extract: 11 parts by weight Bud powder: 25 parts by weight Kombu powder: 12 parts by weight Yeast extract: 3 parts by weight

After mixing each material until it became uniform, it was compressed and granulated with a roller compactor manufactured by Turbo Industry Co., Ltd. to prepare a granular powder seasoning. The roller compactor was operated at a compression pressure of 1.0 t / cm, a roll clearance of 0.5 mm, and a rotational speed of 15 rpm, and coarsely pulverized and sieved to prepare a powder Japanese-style seasoning having a particle size of 0.3 mm to 1.0 mm.
The obtained powder Japanese-style seasoning was dissolved in warm water so as to have a concentration of 2% by mass, and sensory evaluation was performed on flavor standing, transparency of the solution, and comprehensive evaluation.
The sensory evaluation was evaluated by a panel of 10 experts and scored by a rating method (5 points: very good, 4 points: good, 3 points: normal, 2 points: a little bad, 1 point: bad). The average score of the evaluation of the powder seasoning adjusted with various acid-treated starches is shown below.

  From these results, the acid-treated potato starch was superior to the acid-treated starch derived from other raw materials in terms of flavor, transparency, and overall evaluation.

<Acid treatment test>
Acid treatment test 1: 110 parts by mass of water was added to 100 parts by mass of potato starch and stirred to form a slurry, and then 4.8 parts by mass of a 60% by mass sulfuric acid solution was added to the slurry. The slurry was stirred at 50 ° C. for 5 hours for acid treatment. An aqueous sodium hydroxide solution was added to neutralize, followed by washing with water and drying to obtain acid-treated potato starch A.

  Acid treatment tests 2 to 6: Acid treatment potato starch B, C, D, E and F were obtained by changing the acid treatment time from 5 hours to 10 hours, 20 hours, 28 hours, 32 hours and 40 hours, respectively. Conditions other than the acid treatment time were the same as in the acid treatment test 1.

  Acid treatment test 7: After adding 110 parts by weight of water to 100 parts by weight of potato starch and stirring to make a slurry, 12 parts by weight of 60% by weight sulfuric acid solution was added and stirred at 50 ° C. for 30 hours for acid treatment. It was. A sodium hydroxide aqueous solution was added to neutralize, and further washed with water and dried to obtain acid-treated potato starch G.

The viscosity at 30 ° C., 40 ° C., 50 ° C., 60 ° C., 70 ° C. and 80 ° C. of the acid-treated potato starch A to G obtained in the acid treatment tests 1 to 7 was measured. The measurement results are shown in the graph of FIG.
Moreover, it evaluated about "standing of bonito flavor" of the starch of the acid-treated potato starch A-G obtained. The results of the evaluation test are shown below together with the measurement results of the viscosity at 30 ° C. and 70 ° C. at a concentration of 20% by mass.

  When the viscosity after acid treatment (20% by mass solution, 70 ° C., 60 rpm) exceeds 550 mPa · s, and less than 13 mPa · s masks the dashi flavor in terms of flavor, the value as a seasoning The acid-treated potato starch that has been acid-treated so that the viscosity after acid treatment (20 mass% solution, 70 ° C., 60 rpm) is 13 to 550 mPa · s has a sensory evaluation result of 3.2. It was above and it was confirmed that the flavor standing is excellent. Among these, the acid-treated potato starch CE has a flavor evaluation value exceeding 3.5, and the viscosity after acid treatment (20% by mass solution, 70 ° C., 60 rpm) is more preferably 20 to 55 mPa · s. It was confirmed that it was excellent in terms of flavor.

Further, looking at the relationship between the viscosity behavior at each temperature and the standing of the flavor, when the starch paste solution of 20% by mass is heated to 90 ° C. and then cooled, it rapidly increases in the range of 60 ° C. to 50 ° C. (3000 mPa · The acid-treated starch having a degree of acid treatment that increases the viscosity to s or higher), that is, the acid-treated potato starch C, the acid-treated potato starch D, and the acid-treated potato starch E had a better flavor (see FIG. 1). .
From the above results, if the viscosity after acid treatment (20% by mass solution, 70 ° C., 60 rpm) is 13 to 550 mPa · s, the flavor when used as a starch for seasoning is good. The viscosity after treatment (20 mass% solution, 70 ° C., 60 rpm) is 20 to 55 mPa.s. It was confirmed that a product having a viscosity increase of 3000 mPa · s or more when the temperature was changed from 60 ° C. to 50 ° C. was particularly excellent in flavor.
In addition, when DE of the acid-treated potato starch obtained in this test was measured, all were below the measurement limit (DE0).

<Influence of acid treatment method>
Next, the addition method of the acid at the time of manufacturing acid-treated starch was also examined.
Acid treatment test 8: After adding 110 parts by weight of water to 100 parts by weight of potato starch and stirring to make a slurry, 48 parts by weight of 6% by weight sulfuric acid solution was added and stirred at 50 ° C. for 28 hours for acid treatment. It was. An aqueous solution of caustic soda was added for neutralization, followed by washing with water and drying to obtain acid-treated potato starch H.

  Acid treatment test 9: Acid-treated potato starch I was obtained in the same manner as in the acid treatment test 8 except that the concentration of the sulfuric acid solution was changed to 10% by mass and the addition amount was changed to 28.8 parts by mass.

  Acid treatment test 10: Acid-treated potato starch J was obtained in the same manner as in the acid treatment test 8 except that the concentration of the sulfuric acid solution was changed to 36% by mass and the addition amount was changed to 8 parts by mass.

  Acid treatment test 11: Acid-treated potato starch K was obtained in the same manner as in the acid treatment test 8 except that the concentration of the sulfuric acid solution was changed to 96% by mass and the addition amount was changed to 3 parts by mass.

Acid treatment test 12: 100 parts by mass of potato starch was added to 144 parts by mass of a 2% by mass sulfuric acid solution, and the mixture was stirred and reacted at 50 ° C. for 28 hours. After the reaction, the solution was neutralized with an aqueous sodium hydroxide solution, washed with water, and dried to obtain acid-treated starch L.
The acid-treated potato starch H to L obtained in the acid treatment tests 8 to 12 and the acid-treated potato starch D of the acid treatment test 4 are summarized as follows.

The acid-treated starch is produced by mixing a starch and water into a slurry, and then adding sulfuric acid to react with the sulfuric acid (acid-treated potato starch A to G and H to K), dilute sulfuric acid. There is a dilute sulfuric acid starch addition method in which starch powder is added to the solution (acid-treated potato starch L).
Comparing the standing of the flavors of acid-treated potato starch D and acid-treated potato starch L, which have the same acid concentration with respect to starch and different acid addition methods, acid-treated potato starch D to which sulfuric acid was added after slurrying was more flavorful. It was excellent in standing (sensory evaluation score: starch D = 3.8, starch L = 3.0).

Moreover, the difference in flavor was also seen by the sulfuric acid concentration used for the sulfuric acid addition method. It was found that when the sulfuric acid concentration is low, the reaction is similar to that of dilute sulfuric acid starch addition method, so that the flavor is not good. In other words, the acid-treated potato starch H produced by adding sulfuric acid having a sulfuric acid concentration of 6% by mass has a higher flavor and taste compared to the acid-treated potato starches I to K and D produced by adding 10% by mass or more of concentrated sulfuric acid. It was bad.
Acid-treated potato starch K produced by adding a sulfuric acid solution having a concentration of 96% by mass was good in terms of bonito flavor, but because the sulfuric acid concentration is high, when the sulfuric acid solution is added, the reaction system is partially I had a fever. As a result, it was found that solubilization due to gelatinization of starch partially occurred, resulting in an increase in drainage load and a decrease in product yield, which is not suitable for actual production. From the above, it was confirmed that a mineral acid solution having a concentration of 10% by mass to 60% by mass is most suitable for acid treatment.

<Use test: powdered soy sauce>
The acid-treated potato starch may be used as a powdered base material for liquid seasoning liquid. Here, powder soy sauce was made as a powder seasoning and compared with other powdered base materials. Powdered soy sauce was produced by a general production method. That is, 20 parts by mass of a powdered base material is added to 100 parts by mass of round soybean soy sauce (produced by Kikkoman Co., Ltd.), which is a seasoning ingredient, and dispersed to prepare a raw material liquid. It heated and spray-dried with the spray dryer (inlet temperature of 180 degreeC, exit temperature of 95 degreeC), and powdered soy sauce was obtained.

The powdered substrate used was
(1) Oxidized starch obtained by reducing the viscosity of potato starch with sodium hypochlorite,
(2) Acid-treated potato starch E,
(3) Acid-treated potato starch E and powdered starch syrup (made by Showa Sangyo Co., Ltd .: VIANDEX-L DE23) mixed at a mass ratio of 8: 2,
(4) A mixture of acid-treated potato starch E and powdered syrup (made by Showa Sangyo Co., Ltd .: VIANDEX-L DE23) at a mass ratio of 7: 3,
(5) Acid-treated potato starch E and powdered starch syrup (made by Showa Sangyo Co., Ltd .: VIANDEX-L DE23) mixed at a mass ratio of 6: 4, or (6) low-decomposition powdered starch syrup (DE10).

  Viscosity of the solution before spray drying (measured with a B-type viscometer at 80 ° C.) and sensory evaluation of the flavor with a 2% by mass solution of the obtained powdered soy sauce (average score of five-level evaluation by 10 professional panels) The solidified state (hygroscopicity) when stored at a constant temperature and humidity of 80% relative humidity at 30 ° C. for 24 hours was evaluated (◎: not consolidated, ○: slightly consolidated, Δ: consolidated) To become a lump, x: deliquescent and liquid). The results are shown below.

When the raw material liquid is dried with a spray dryer, the powdered base material is required to have a low viscosity. However, when any of the above powdered base materials (1) to (6) is used, drying with the spray dryer is required. I was able to do it. As for the flavor, the acid-treated potato starch was better in flavor than the oxidized starch, had the characteristics of being hard to set, and showed excellent properties as a powdered substrate.
Moreover, about the powdered base material of (3)-(5) which mixed the powder starch syrup, the viscosity and flavor were improved rather than the acid-processed starch simple substance (2). Powdered soy sauce using the powdered base materials of (3) to (5) was harder to set than the low DE powdered syrup (6) and had a superior flavor.

<Use test: rice cracker>
The acid-treated potato starch of the present invention can also be used as a seasoning liquid coating agent such as rice crackers.
As a seasoning liquid coating agent, rice cracker sauces A to E were prepared according to the formulation shown in Table 6 below. The acid-treated potato starch E was used as the acid-treated starch.

  Soy sauce, isomaltoligosaccharide syrup (Isomalto 500, Showa Sangyo Co., Ltd., water content 25 mass%), acid-treated potato starch, and bonito extract were mixed at the blending ratios in Table 6 above. After heating to 80 ° C., using a stirrer (manufactured by Tokyo Rika Machinery Co., Ltd.), stirring was performed at a rotation speed of 800 rpm for 30 minutes to adjust rice cracker sauces A, B, C, D, and E. The viscosity before and after stirring was measured with a B-type viscometer to examine the change in viscosity. 2 g of the resulting rice cracker sauce was applied to an unglazed rice cracker (average weight of 10 g per sheet) and dried at 90 ° C. for 30 minutes to obtain rice crackers A, B, C, D, and E. Five kinds of rice crackers were stored at 25 ° C. and 40% relative humidity for 2 weeks to evaluate hygroscopicity, flavor, taste, and overall evaluation. The results are shown in Table 7 below. (◎: Good with no problem, ○: Acceptable quality, △: Somewhat problematic, ×: Problem)

In addition, in the blending of rice cracker sauce C, instead of isomaltoligosaccharide syrup, after preparing with 20 parts by weight of sugar, 6 parts by weight of mirin, and 6 parts of water, the dried rice cracker that was applied to the rice cracker and then dried was adjusted at the same time. Obtained. The rice cracker C was as good or better than the rice cracker F in terms of flavor, shine and gloss.
The viscosity of the rice cracker sauce prepared with acid-treated potato starch was almost unchanged before and after stirring for 30 minutes at 40 ° C. and 800 rpm, and had practically sufficient shear resistance. (In the case of rice cracker sauce C, 650 mPa · s before stirring and 640 mPa · s after stirring).
Acid-treated potato starch can be used as a seasoning coating agent for rice crackers having a stable viscosity when used in combination with isomaltoligosaccharide, and excellent in soy sauce, bonito flavor, shine, and gloss.

  The starch for seasoning of the present invention can be widely used not only in the food field such as seasonings and beverages, but also as a powdered base material and additives for animal feed, cosmetics, pharmaceuticals and the like.

Claims (5)

Starch raw material potato starch as the main raw material, Ri seasoning for starch der which is acid-treated with a mineral acid,
Concentration of 20 mass%, the viscosity was measured by B-type viscometer at rotation number 60 rpm,
Starch for seasoning which has a high viscosity that cannot be measured at a temperature of 30 ° C., a viscosity higher than 4000 mPa · s at a temperature of 50 ° C., and 20 to 550 mPa · s at a temperature of 70 ° C. Containing the starch for seasoning according to claim 1 and powdered starch syrup,
A powdered base material having a content of the powder syrup of 30% by mass or less. Containing the starch for seasoning according to claim 1 and isomaltoligosaccharide,
The seasoning liquid whose content of the said isomaltoligosaccharide is 10-50 mass%. After the step of dispersing the starch raw material containing potato starch as the main raw material in a solvent to form a starch slurry,
By adding a mineral acid solution having a concentration of 10 to 60% by mass to the starch slurry and acid-treating the starch raw material for 10 to 32 hours ,
A method for producing a starch for seasoning, comprising producing a starch having a viscosity of 20 to 550 mPa · s as measured with a B-type viscometer at a concentration of 20% by mass, a temperature of 70 ° C., and a rotation speed of 60 rpm. The powder seasoning manufacturing method which sprays and dries the raw material liquid containing the starch for seasonings manufactured by the method of Claim 4, and a seasoning component, and manufactures a powdery seasoning.

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