JP7235617B2 - Resistant oil-treated starch, food material composition containing resistant oil-treated starch, and food containing resistant oil-treated starch - Google Patents

Description

TECHNICAL FIELD The present invention relates to a resistant-oil-treated starch, a food material composition containing the resistant-oil-treated starch, a food product containing the resistant-oil-treated starch, and a method for producing the resistant-oil-treated starch.

As demand for functional foods such as low-sugar foods and foods with increased dietary fiber increases, the market for foods using dietary fiber-containing materials is expanding, and many foods containing dietary fiber are being developed. . For this reason, various techniques have been proposed for foods containing dietary fiber-containing materials.
Resistant starch (RS) is one of dietary fiber-containing materials. The "total amount of starch and starch degradation products that escape enzymatic digestion in the human small intestine" is the widely accepted definition of RS.

Resistant starch is used as a material for dietary fiber-enriched foods and low-sugar foods, and the manufacture of foods that take advantage of the characteristics of resistant starch and supplement the shortcomings of resistant starch with other materials. A method has been developed.
For example, Patent Document 1 discloses a bakery food mix containing 10 to 70% by mass of insoluble dietary fiber (preferably resistant starch) and 3 to 20% by mass of non-digestible starch. Excellent bakery food can be produced.
In Patent Document 2, it is possible to make noodles containing dietary fiber in noodle foods such as udon, soba, and Chinese noodles, and maintain a texture equal to or higher than that of noodles not added. As noodles containing indigestible ingredients that can be obtained, noodles using a combination of indigestible cross-linked starch obtained by strongly cross-linking starch and hydroxypropylated starch and/or acetylated starch are disclosed.
In Patent Document 3, when a large amount of resistant starch is added, bread is not stable in shape and lacks uniformity, or cracks occur in the crust. As a part, add high protein content super strong flour with wheat protein content exceeding 13.5% by mass, add at least active gluten out of active gluten and gliadin, crosslinked starch and / or thickener-containing oil A method for making bread is disclosed, in which the addition of

Although the resistant starch in the above invention has the effect of enhancing dietary fiber and reducing sugar content, it does not sufficiently have other functions required for foods, so it should not be used in combination with food materials having other functions. can't As a result, the content of indigestible starch is relatively decreased, resulting in a problem that the effect of enhancing dietary fiber and reducing saccharification is decreased. Therefore, the development of a resistant starch that has functions required for foods other than dietary fiber content has been desired.

WO2019/013315 publication JP 2006-129790 A Japanese Patent Application Laid-Open No. 2007-124928

Therefore, the present invention has the effect of reinforcing dietary fiber and reducing sugar content, and also has other functions required for foods, such as improving texture, improving water retention, improving workability, and improving food functions. An object of the present invention is to provide a resistant starch capable of exhibiting Specifically, food materials containing indigestible oil-treated starch and resistant oil-treated starch that have emulsifiability, binding properties between coatings and ingredients, texture improvement effect, water retention improvement effect, sedimentation suppression effect, etc. A composition and a food product containing the resistant oil-treated starch are provided.

The configuration of the present invention for solving the above problems is as follows. (2) a food material composition containing the resistant oil-treated starch, (3) a food containing the resistant oil-treated starch, and (4) a resistant oil-treated starch. 0.02 to 5.0% by mass of fat and oil are mixed with soluble starch and heat-treated until the viscosity of 40% by mass of the starch suspension reaches 50 mPa·s or more. manufacturing method

According to the present invention, a resistant starch that does not impair the texture and flavor when blended in foods and can exhibit the functions required for foods, specifically emulsifying properties and binding between coatings and ingredients. Indigestible oil-treated starch having an effect of improving texture, improving water retention, suppressing precipitation, etc., a food material composition containing the resistant oil-treated starch, and a resistant oil-treated starch or resistant Provided is a food containing a food material composition containing a fat-treated starch.
Also provided is a method for producing the oil-treated starch.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated. It should be noted that the following description shows an example of embodiments of the present invention, and the scope of the present invention should not be interpreted narrowly.

<Method for producing resistant oil-treated starch>
The resistant oil-treated starch of the present invention is obtained by heat-treating a mixture of 100 parts by mass of resistant starch (hereinafter simply referred to as "parts") and 0.02 to 5.0 parts of fats and oils, 10 seconds after the start of measurement, the viscosity of the oil-treated starch was measured at 30° C. using a rotational viscometer at a rotational speed of 60 rpm for a suspension of 40% by mass (hereinafter simply referred to as “%”). is 50 mPa·s or more.

The oil-and-fat-treated starch obtained by the above production method can be incorporated into various foods, and can improve emulsifiability, adhesion between coating and ingredients, texture, and water retention without impairing the texture and flavor of foods. It is possible to exhibit various functions such as improvement, sedimentation suppression, etc., and to reduce the sugar content of foods and increase the dietary fiber content.

<Method for measuring suspension viscosity>
The method for measuring the 40% suspension viscosity in the present invention is as follows.
(1) 80.0 g of starch is weighed into a 200 mL beaker, and 120.0 g of deionized water adjusted to 30° C. is poured into the beaker.
(2) After stirring with a stirring rod for 30 seconds, the beaker is immersed in a constant temperature bath at 30° C. and allowed to stand for 4 minutes, and then stirred again with a stirring rod for 30 seconds.
(3) Viscosity is measured with a BM type viscometer (VISCOMETER MODEL BMII, manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 60 rpm with a No. 3 rotor, and the scale is read 10 seconds after the start of measurement.

Indigestible starch, which is a raw material in the present invention, is a type of insoluble dietary fiber called resistant starch, and is known to exhibit resistance to digestive enzymes and to be difficult to digest and absorb in the digestive tract of healthy people. Resistant starch is classified into the following four types RS1 to RS4.
Although RS1 itself is easily digestible, it is physically protected by the husk and the like, so that digestive enzymes cannot act on it, and RS1 is a resistant starch that exhibits digestion resistance. included in the category.
RS2 is an unprocessed resistant starch (raw starch) that exhibits digestion resistance due to the special crystal structure of starch granules, and can be exemplified by potato starch and immature banana starch. Also, high amylose starch is also classified as RS2 because it has a large amount of straight-chain amylose. These are suitable as the resistant starch of the present invention.
RS3 is a resistant starch that exhibits digestion resistance due to a change in the structure that makes it difficult for digestive enzymes to act due to starch aging. In addition, starch that has been subjected to wet heat treatment, enzyme treatment, acid treatment, or the like has an increased dietary fiber content, and is suitable as the resistant starch of the present invention.
RS4 is a resistant starch that exhibits digestion resistance due to being highly chemically modified, and includes starch that has undergone a strong cross-linking treatment, and etherified and esterified starch. For example, starch subjected to a high degree of phosphoric acid cross-linking has an increased dietary fiber content and is suitable as the resistant starch of the present invention.

In the present invention, any of the resistant starches RS1 to RS4 can be used, but preferred resistant starches are those classified as RS2, RS3 or RS4, with RS3 being particularly preferred. Or it is a resistant starch classified as RS4. The content of dietary fiber in the resistant starch is preferably 20% or more, more preferably 30% or more, and particularly preferably 70% or more, based on dry starch, from the viewpoint of dietary fiber reinforcement and low saccharification of foods. The higher the dietary fiber content, the lower the sugar content or the higher dietary fiber content food can be obtained with a small amount of addition. Also, the dietary fiber content is preferably 99% or less, more preferably 97% or less, based on dry starch. As a result, it is possible to effectively suppress deterioration in workability and deterioration in food quality when blended in foods. In the present invention, the dietary fiber content is a value determined by an enzyme-gravimetric method (Prosky method) based on AOAC985.29.

<Method for measuring dietary fiber content>
The dietary fiber content in starch was measured by the Prosky method as follows.
(1) For each sample of starch sample, precisely weigh each starch (1 g) into two 500 mL tall beakers for protein measurement and ash content measurement, and add 50 mL of 0.08 mol / L phosphate buffer of pH 6.0. distributed by
(2) 100 μL of thermostable α-amylase (Termamyl 120 L, manufactured by NovoNordisk) was added, the beaker was covered with aluminum foil, placed in a boiling water bath, and left for 30 minutes with stirring every 5 minutes.
(3) After cooling to room temperature, the pH was adjusted to 7.5±0.1 with a 0.275 mol/L sodium hydroxide aqueous solution. 100 μL of protease solution dissolved in 0.08 mol/L phosphate buffer solution was added to 50 mg/mL of protease (P-5380, manufactured by Sigma), the beaker was covered with aluminum foil, and shaken in a 60° C. water bath. The mixture was reacted for 30 minutes while stirring.
(4) Cool to room temperature, adjust pH to 4.3±0.3 with 0.325 mol/L hydrochloric acid aqueous solution, add 100 μL of amyloglucosidase (A-9913, manufactured by Sigma), cover the beaker with aluminum foil, The mixture was reacted for 30 minutes while shaking in a 60° C. water bath.
(5) Four times the volume of 95% ethanol was heated to 60° C. and added, left for 1 hour, and subjected to suction filtration through a crucible glass filter (2G-2) covered with diatomaceous earth (1.1 g). .
(6) The beaker was washed three times with 20 mL of 78% ethanol, twice with 10 mL of 95% ethanol, and twice with 10 mL of acetone, and the entire amount of the reaction solution was collected in a filter.
(7) The filter containing the residue was dried overnight at 105°C, allowed to cool, and weighed. One of the filters was scraped of diatomaceous earth and residue and the nitrogen content determined by the Kjeldahl method and protein quantified.
(8) The other was incinerated together with the filter at 525°C for 5 hours, and the ash content was measured.
(9) Perform the same operation as a blank test without including the sample, add the results of the blank test to the residue after drying the residue, and add the weight excluding protein and ash to the dietary fiber per starch hydrous content. The dietary fiber content (%) per starch dry weight was calculated by correcting the powder water content from the obtained values.

The resistant starch used in the present invention preferably maintains a particle shape in order to exhibit the characteristics of the oil-treated starch described later. This is because the treatment with oil causes the oil to adhere to at least part of the surface of the starch particles, and the effect is obtained by changing the surface physical properties.
Other than that, there are no restrictions on the method of processing, and unprocessed starch may be used. Modified starch obtained by chemically modifying unprocessed starch such as oxidation treatment, esterification treatment, etherification treatment, cross-linking treatment, and mild α Hardening treatment, wet heat treatment, ball mill treatment, pulverization treatment, heat treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment,
Modified starch obtained by physical processing such as enzyme treatment may be used, and one or more of unprocessed starch and processed starch may be used in combination.
The raw material of the resistant starch is not particularly limited, but examples thereof include corn starch, waxy corn starch, high amylose corn starch, tapioca starch, wheat starch, rice starch, potato starch, sweet potato starch, pea starch, sago starch and the like. , corn grits, wheat flour, rice flour, dried dried sweet potato powder, dried dried tapioca powder, and other starch-containing powders represented by cereal flour can also be used.

Fats and oils to be mixed with the resistant starch are not particularly limited, but examples include safflower oil, sunflower oil, rapeseed oil, soybean oil, corn oil, sesame oil, rice oil, cottonseed oil, olive oil, coconut oil, palm kernel oil, and palm oil. Vegetable oils such as oil, fractionated palm oil (palm olein, palm stearin), linseed oil, perilla oil, and perilla oil, and animal oils such as beef tallow, lard, fish oil, and milk fat. In addition, processed oils such as hydrogenated oils, esterified oils of glycerin and fatty acids, transesterified oils, heat-treated oils, and shortenings can also be used. From these, it is possible to select a preferable fat and oil depending on the desired function. For example, when imparting emulsifiability, vegetable oils such as coconut oil, palm kernel oil, palm oil, olive oil, rice oil and rapeseed oil, and animal oils such as beef tallow, lard and milk fat are preferred. On the other hand, when imparting adhesion between the coating and ingredients, vegetable oils such as safflower oil, sunflower oil, soybean oil, corn oil, linseed oil, perilla oil, and perilla oil, and animal oils such as fish oil are used. preferable.

0.02 to 5.0 parts of the fats and oils used in the present invention are mixed with 100 parts of the resistant starch. If the amount of oil is less than 0.02 parts, the predetermined viscosity of the suspension may not be obtained. or become inadequately mixed with other food materials. The amount of fats and oils mixed is preferably 0.03 to 3.0 parts, more preferably 0.05 to 1.0 parts, from the viewpoint of imparting functionality and workability.

The method of mixing the resistant starch and the oil is not limited, and any method can be used as long as the oil can be uniformly dispersed and mixed in the raw material flour, such as adding the oil to the raw material flour in the mixer and mixing. be. The mixer is not particularly limited, and examples thereof include ribbon mixers, paddle mixers, tumbler mixers and drum mixers. The mixture of the resistant starch and the fat/oil may be performed before the heat treatment described below or may be performed at the same time as the heat treatment.

The heat treatment temperature is not limited as long as it is above room temperature, but 20°C to 200°C is suitable. Below 20°C, it takes a very long time for the viscosity of the 40% suspension to reach 50 mPa·s or more, making it impractical. This is undesirable because it results in a lower dietary fiber content. The heat treatment time varies greatly depending on the heating temperature, but the higher the temperature, the shorter the treatment progresses until the viscosity of the 40% suspension exceeds 50 mPa·s. Note that the heat treatment may be controlled at a constant temperature, or the temperature may be changed as appropriate. For example, heat treatment at 130° C. for 3 hours, or heat treatment at 130° C. for 1 hour and then heat treatment at 30° C. for 24 hours can also be employed.
The apparatus for heat treatment is not particularly limited, and commonly known heating apparatuses such as a tray dryer, a fluidized bed roaster, and a roaster may be used.

<Resistant-to-oil-treated starch>
40% of the resistant oil-treated starch of the present invention has a suspension viscosity of 50 mPa·s or more. In general, it is observed that the viscosity of the starch suspension treated with oil is higher than that of the starch suspension before the treatment with oil. In the oil-treated starch, the oil adheres so as to cover at least a part of the starch particle surface, and the fact that the starch particles are associated via the oil adhered to the starch particle surface increases the suspension viscosity considered to be the cause of

The dietary fiber content of the resistant oil-treated starch of the present invention is preferably 20% or more, more preferably 50% or more, particularly 70% or more, based on dry starch, from the viewpoint of dietary fiber reinforcement and low saccharification of foods. preferable. The higher the dietary fiber content, the lower the sugar content or the higher dietary fiber content food can be obtained with a small amount of addition. In addition, from the viewpoint of suppressing deterioration of workability and deterioration of food quality when blended in food, the dietary fiber content is preferably 99% or less, more preferably 97% or less, based on dry starch.

<Food material composition containing resistant oil-treated starch>
The resistant oil-treated starch of the present invention can be used as a food material composition in combination with other food materials. Specific examples of other food materials include grain flour (wheat flour, corn flour, rice flour, pregelatinized grain flour, etc.), undenatured starch (corn starch, wheat starch, rice starch, etc.), processed starch (other than the oil-treated flour of the present invention). Oil-treated starch, hypochlorite-treated starch, acid-treated starch, pregelatinized starch, dry heat-treated starch, moist heat-treated starch, crosslinked starch, esterified starch, etherified starch, esterified crosslinked starch, etherified crosslinked starch, etc.) , saccharides (monosaccharides, disaccharides, oligosaccharides, starch hydrolysates, reduced starch hydrolysates, etc.), natural gums (guar gum, xanthan gum, tamarind gum, carrageenan, etc.), swelling agents (sodium carbonate, sodium bicarbonate, etc.), Proteins (soybean protein, milk protein, egg white, egg yolk, casein, etc.), fats and oils (soybean oil, margarine, etc.), emulsifiers (lecithin, glycerin fatty acid ester, sugar ester, etc.), pigments (β-carotene, gardenia pigment, safflower pigment) etc.), seasonings (mirin, soy sauce, salt, sodium glutamate, nucleic acid-based seasonings, etc.), and inorganic salts (calcined shellfish calcium, eggshell calcium, etc.).

Examples of food material compositions containing resistant-oil-treated starch combined with other materials include cake mix, donut mix, tempura powder, batter mix, okonomiyaki powder, takoyaki powder, bracken-starch dumpling powder, etc. Food additive formulations such as mixed powder, binders, bulking agents, texture improvers, and seasonings can be exemplified.

The blending ratio of the resistant oil-treated starch in the food material composition containing the resistant oil-treated starch of the present invention is arbitrary because it varies depending on the dietary fiber content of the resistant oil-treated starch. The dietary fiber content derived from resistant starch in the composition is preferably 10% by mass or more.

<Food containing resistant oil-treated starch>
The resistant oil-treated starch of the present invention can be used as a material for any food that can contain starch. Specific examples of foods include breads such as bread, rolls, sweet breads, Danish pastries, variety breads, cooked breads, and steamed breads, confectionery such as sponge cakes, butter cakes, biscuits, cookies, and crackers, donuts, pizzas, and the like. Bakery foods, pasta, noodles such as udon, somen, hiyamugi, Chinese noodles, Japanese soba, dumpling skins, shumai skins, wonton skins, spring roll skins, fried chicken, tatsutaage, pork cutlets, beef Fried foods such as cutlets, chicken cutlets, croquettes, tempura, kakiage, fritters, chicken nuggets, and fried eggs; seafood and livestock products such as kamaboko, hanpen, ham, sausages, meatballs, and hamburgers; Examples include Japanese sweets, Japanese-style snacks such as okonomiyaki, takoyaki, monjayaki, and chijimi.
When the indigestible oil-treated starch of the present invention is used in food, it may be used in food after making a food material composition (mix powder) in which other materials are combined. may be used as

The present invention will be described in more detail below based on examples. It should be noted that the examples described below are examples of representative examples of the present invention, and the present invention is not limited to the following examples.

<Preparation of resistant starch>
(Production example 1)
Using tapioca starch, corn starch, and wheat starch as raw material starches, cross-linking treatment was carried out by the following procedure. 20 parts of sodium sulfate was dissolved in 130 parts of water, and 100 parts of each raw starch was added to prepare a suspension. This suspension was stirred, and 2.5 to 7.0 parts of sodium trimetaphosphate was added while controlling the pH to 11.0 with a 3% sodium hydroxide aqueous solution, and the mixture was reacted at 42° C. for 16 hours. Thereafter, the mixture was neutralized to pH 5 with sulfuric acid, washed with water and dried to obtain resistant starches (R1 to R6). The dietary fiber content of the obtained resistant starch was measured by the above-mentioned Prosky method, and the results are shown in Table 1. Since starch usually contains water, the dietary fiber content per hydrous starch is different from the dietary fiber content per dry weight of starch. For example, R1 was 11.6% moisture, so the dietary fiber content per hydrous starch was 84%. The obtained resistant starches R1 to R6 are resistant starches classified as RS4.

(Production example 2)
100 parts of high amylose corn starch was suspended in 170 parts of water, and after adjusting the pH to 7, the liquid temperature was adjusted to 70°C. 0.07 part of thermostable α-amylase (α-amylase 3A, manufactured by HI Co., Ltd.) was added to the starch suspension and allowed to react at 70° C. for 1 hour. After that, the enzyme was deactivated by adjusting the pH to 3.3. After cooling to 50° C., the pH was adjusted to 5.0 with a 3% aqueous sodium hydroxide solution, washed with water, dehydrated and dried to obtain resistant starch particles R7. The dietary fiber content of the resulting resistant starch was measured by the method described above and shown in Table 1. The obtained resistant starch R7 is a resistant starch classified as RS3.

<Production of resistant oil-treated starch>
(Production example 3)
Add 0.1 part of perilla oil to 100 parts of resistant starch (R1 to R7) and mix thoroughly with a desktop mixer (Kenmix Aiko Pro KM-230, Aikosha Seisakusho's "Kenmix" is a registered trademark). bottom. This mixture was heat-treated for 180 minutes in a shelf dryer (circulating constant temperature dryer MOV-102F, manufactured by Sanyo Electric Co., Ltd.) with a set temperature of 130° C. to obtain resistant oil-treated starches (RF1 to RF7). . The 40% suspension viscosity and dietary fiber content of the resulting resistant starch were measured and shown in Table 2.

(Production example 4)
Resistant oil-treated starch (RF8) was prepared in the same manner as in Production Example 3, except that the resistant starch R1 was used as the raw material, the temperature of the tray dryer was set to 80° C., and the heat treatment time was set to 8 hours. got The 40% suspension viscosity and dietary fiber content of the resulting resistant starch were measured and shown in Table 2.

(Production example 5)
Resistant oil-treated starch (RF9) was prepared in the same manner as in Production Example 3, except that the resistant starch R1 was used as the raw material, the set temperature of the shelf dryer was 50°C, and the heat treatment time was 48 hours. got The 40% suspension viscosity and dietary fiber content of the resulting resistant starch were measured and shown in Table 2. The dietary fiber content in the table is shown as 100% per dry starch weight. As mentioned above, since starch contains water, the dietary fiber content per hydrous starch will be different. For example, RF1 had a moisture content of 5.6% and therefore a dietary fiber content of 85% per hydrous starch.

In the same manner as in Production Example 3, except that the resistant starch R1 was used as the raw material and the amount of perilla oil was changed from 0.02 to 5 parts as shown in Table 3, resistant oil-treated starch ( RF1, RF10 to RF14) were obtained. The 40% suspension viscosity and dietary fiber content of the resulting resistant starch were measured and shown in Table 3.

In the same manner as in Production Example 3, except that the resistant starch R1 was used as the raw material and the heat treatment time was changed from 30 minutes to 210 minutes, resistant oil-treated starches (RF15 to RF20) were obtained. The 40% suspension viscosity and dietary fiber content of the resulting resistant starch were measured and shown in Table 4.

<Tonkatsu manufacturing procedure>
(Examples 1 to 9)
58.5 parts of starch BS-100N (fat-processed starch of phosphate cross-linked tapioca starch, manufactured by Nippon Denka Gaku Co., Ltd.), 40 parts of indigestible oil-processed starch (sample numbers RF1 to RF9), 0.5 parts Dried egg white and 1 part of guar gum were well mixed to obtain a batter mix. 200 parts of cold water was added thereto, and the mixture was well stirred and mixed to obtain a batter liquid. 100 g of frozen pork loin meat was immersed in the batter, the excess batter was removed, and the whole was sprinkled with raw bread crumbs. This was fried in oil for frying at 175°C for 7 minutes to obtain pork cutlet.
(Comparative Examples 1 to 7)
Pork cutlets were obtained in the same manner as in Examples 1 to 9, except that the resistant starch treated with oil was changed to resistant starch (Sample Nos. R1 to R7).

<Evaluation of pork cutlet>
Immediately after frying, the pork cutlet was cut into strips having a width of about 2 cm, and the cut surface was observed to evaluate the adhesion between the pork loin and the coating according to the following evaluation criteria. Evaluation was performed by 10 panelists who were proficient in this evaluation method. The evaluation was performed at four points per sample, and the average value was rounded off to the second decimal place to obtain the evaluation score. Those with an evaluation score of 3.0 or more were judged to have good binding properties, and those with less than 3.0 points were judged to have poor binding.
(Evaluation criteria)
5: The whole is bound.
4: 90% of the whole is bound, but there is slight peeling.
3: 70% of the whole is bound, but there is partial peeling.
2: 50% of the whole is bound, but peeling portions are conspicuous.
1: Less than 50% of the whole is bound, and there is significant peeling.

Table 5 shows the evaluation results of Examples 1-9 and Comparative Examples 1-7.

Examples 1 to 9 using the resistant oil-treated starches RF1 to RF9 having a 40% suspension viscosity of 50 mPa s or more had good adhesion between the pork loin of pork cutlet and the coating. On the other hand, in Comparative Examples 1 to 7 using the resistant starches R1 to R7 that were not treated with oil, the binding was poor.

(Examples 10-14)
Pork cutlets were obtained in the same manner as in Examples 1 to 9, except that the resistant oil-treated starch was changed to sample numbers RF1 and RF10 to RF14. Table 6 shows the evaluation results of Example 1 and Examples 10 to 14.

Examples using resistant oil-treated starches RF1 to RF9, in which 0.02 to 5 parts of perilla oil are mixed with 100 parts of resistant starch, and 40% of which has a suspension viscosity of 50 mPa s or more. 1 and Examples 10 to 14 had good adhesion between the pork loin of pork cutlet and the coating.

(Examples 15 to 18, Comparative Examples 8 and 9)
Pork cutlets were obtained in the same manner as in Examples 1 to 9, except that the resistant oil-treated starch was changed to sample numbers RF1 and RF15 to RF20. Table 7 shows the evaluation results of Example 1, Examples 15 to 18, and Comparative Examples 8 and 9.

Examples 1 and 15 to 18 using resistant oil-treated starch RF1 and RF17 to RF20 with a suspension viscosity of 40% of 50 mPa s or more are the connection between pork loin and clothing of pork cutlet. While the adhesion was good, the indigestible oil-treated starches RF15 and RF16, which had suspension viscosities of less than 50 mPa·s, had poor adhesion.

(Examples 19-23)
Pork cutlets were obtained in the same manner as in Examples 1 to 9, except that the mixing ratio of starch BS-100N and resistant oil-treated starch (RF1) was changed. Table 8 shows the mixing ratio of starch BS-100N and RF1 in Examples 1 and 19 to 23, the dietary fiber content in the fry mix, and the evaluation results.

(Comparative Examples 10-12)
Pork cutlets were obtained in the same manner as in Examples 1 to 9, except that the mixing ratio of starch BS-100N and resistant starch (R1) was changed. Table 9 shows the blending ratio of starch BS-100N and R1 in Comparative Examples 1 and 10 to 12, the dietary fiber content in the fry mix, and the evaluation results.

Example 1 and Examples 19 to 23 using a fry mix containing a resistant oil-treated starch RF1 with a suspension viscosity of 40% of 50 mPa s or more are a combination of pork loin and clothing of pork cutlet. While the adhesiveness was good, the adhesiveness was poor in Comparative Examples 1 and 10 to 12 using fry mixes containing non-fat-treated resistant starch R1.

<Cookie manufacturing procedure>
(Example 24)
A cookie mix was prepared by mixing soft flour and resistant oil-treated starch (RF1) at a ratio of 20:80.
50 parts of margarine and 40 parts of white sugar were stirred with a whipper, and 15 parts of whole eggs were added thereto and stirred with a whipper. Subsequently, 100 parts of the cookie mix was added and stirred with a beater to obtain a dough. After resting the dough in a refrigerator for 30 minutes, it was shaped and baked in an oven at 160° C. for 13 minutes. After the baking, the cake was cooled and dusted with powdered sugar to obtain a cookie.
(Comparative Examples 13 and 14)
Cookies were obtained in the same manner as in Example 24, except that the resistant oil-treated starch RF1 was changed to RF15 or resistant starch R1.

<Evaluation of cookies>
The cookies were evaluated based on the following evaluation criteria, with emphasis on good melting and moist feeling. The evaluation was performed by 10 panelists who were proficient in this evaluation method, and the average value of the 10 panelists was used as the evaluation score. Those with an evaluation score of 3.0 or more were judged to have good melt-in-the-mouth and moist feeling, and those with less than 3.0 points were judged to have poor melt-in-the-mouth and moist feeling.
(Evaluation criteria for good mouthfeel)
5: Very good mouthfeel.
4: Good mouthfeel.
3: Ordinary lips.
2: Melting in the mouth is slightly inferior.
1: The melting in the mouth is greatly inferior.
(Evaluation criteria for moist feeling)
5: Moist and very good.
4: Moist and good.
3: Normal moist feeling.
2: There is a dull feeling, and the moist feeling is slightly inferior.
1: There is a dull feeling and the moist feeling is greatly inferior.

Evaluations of Example 24 and Comparative Examples 13 and 14 are shown in Table 10.

Example 24, in which the indigestible oil-treated starch RF1 with a 40% suspension viscosity of 50 mPa·s or more was blended, was evaluated favorably in terms of both mouthfeel and moistness, but the suspension viscosity was 50 mPa·s. Comparative Examples 13 and 14, in which the indigestible oil-treated starch RF15 was less than s or the non-oil-treated resistant starch R1 was blended, had good meltability in the mouth, but poor moist feeling. rice field. From these results, it was clarified that the application of the indigestible oil-treated starch having a viscosity of 40% suspension of 50 mPa·s or more to the cookie has the effect of improving the moist feeling.

<Sable manufacturing procedure>
(Example 25)
A subremix was prepared by mixing soft flour and resistant oil-treated starch (RF7) at a ratio of 20:80.
50 parts of margarine and 40 parts of white sugar were stirred with a whipper, and 15 parts of whole eggs were added thereto and stirred with a whipper. Subsequently, 20 parts of water and 100 parts of the subremix were added and stirred with a beater to obtain a dough. After resting the dough in a refrigerator for 30 minutes, it was shaped and baked in an oven at 160° C. for 13 minutes. After baking, the cake was cooled and dusted with powdered sugar to obtain a sable.
(Comparative Example 15)
A sable was obtained in the same manner as in Example 25, except that the resistant starch (R7) was used instead of the resistant starch treated with oil.

<Evaluation of Sable>
The sable was evaluated based on the following evaluation criteria with emphasis on the crispy texture. The evaluation was performed by 10 panelists who were proficient in this evaluation method, and the average value of the 10 panelists was used as the evaluation score. Those with an evaluation score of 3.0 or more were judged to have a good crispy texture, and those with an evaluation score of less than 3.0 were judged to be unsatisfactory.
(Evaluation criteria for crispy texture)
5: Very good.
4: Good.
3: Normal.
2: Slightly inferior.
1: Significantly inferior.

Evaluations of Example 25 and Comparative Example 15 are shown in Table 11.

Example 25, in which the resistant oil-treated starch RF7 having a 40% suspension viscosity of 50 mPa s or more was blended, was highly evaluated for its crispy texture, but the resistant starch that was not treated with oil. Example 15 with R7 resulted in a failure.

<Manufacturing procedure of frozen pancake>
(Example 26)
38 parts of G-400 (hydroxypropylated phosphate cross-linked tapioca starch, manufactured by Nippon Denka Gaku Co., Ltd.), 24 parts of Amicol KT-5 (pregelatinized phosphate cross-linked tapioca starch, manufactured by Nit Den Kagaku Co., Ltd. "Amicol" is (registered trademark) and 38 parts of the resistant oil-treated starch RF1 were mixed to prepare a pancake mix.
The ingredients shown in Table 12 were mixed to prepare pancake dough. To 100 parts of pancake dough, 30 parts of chopped green onions, 15 parts of 1 cm square squid geso, 15 parts of finely chopped onions and 5 parts of shredded carrots were added and mixed, and baked at 200° C. for 2 minutes and 30 seconds to obtain pancakes. The chilled pancake was frozen at -18°C and fried in 170°C oil for 1 minute and 30 seconds before tasting.

(Comparative Examples 16 and 17)
Frozen pancake was obtained in the same manner as in Example 26, except that the resistant oil-treated starch RF1 was replaced with the resistant oil-treated starch RF15 or the resistant starch R1.

<Evaluation of Chijimi>
Chijimi has a problem that the powderiness is conspicuous and the texture is poor due to the addition of resistant starch. Therefore, the reduction of the powderiness was emphasized, and evaluation was made based on the following evaluation criteria. The evaluation was performed by 10 panelists who were proficient in this evaluation method, and the average value of the 10 panelists was used as the evaluation score. Those with an evaluation score of 3.0 or more were judged to be good without feeling powdery, and those with an evaluation score of less than 3.0 were judged to be unsatisfactory.
(Criteria for evaluation of powderiness)
5: No feeling of powderiness at all.
4: Feels slightly powdery.
3: Felt slightly powdery.
2: Powdery feeling is clearly felt.
1: Felt to the extent that powderiness was emphasized.

Evaluations of Example 26 and Comparative Examples 16 and 17 are shown in Table 13.

Chijimi blended with resistant oil-treated starch RF1 with a 40% suspension viscosity of 50 mPa s or more was less powdery and was highly evaluated, but the suspension viscosity was less than 50 mPa s. The result was that pancakes mixed with resistant oil-treated starch RF15 or non-oil-treated resistant starch R1 felt powdery. From these results, it was clarified that applying a resistant oil-treated starch having a 40% suspension viscosity of 50 mPa·s or more to pancakes has the effect of suppressing powderiness.

Claims (5)

A resistant oil-treated starch having a value of 50 mPa s or more after 10 seconds when measuring the viscosity of a 40% by mass starch suspension at 30° C. using a rotary viscometer at a rotation speed of 60 rpm , The resistant starch, which is a raw material for the resistant oil-treated starch, is a phosphate-crosslinked starch containing 50% or more and 95% or less of dietary fiber based on dry starch. A resistant oil-treated starch having a value of 50 mPa s or more after 10 seconds when measuring the viscosity of a 40% by mass starch suspension at 30° C. using a rotary viscometer at a rotation speed of 60 rpm, The resistant fat-treated starch is a phosphate-crosslinked starch containing 47% or more and 94% or less dietary fiber per dry starch. A food material composition comprising the resistant oil-treated starch according to claim 1 or 2 . A food comprising the resistant oil-treated starch according to claim 1 or 2 . Viscosity of starch suspension of 40% by mass by mixing 0.02 to 5.0% by mass of oil with resistant starch, which is phosphate crosslinked starch containing 50% or more and 95% or less of dietary fiber per dry starch. 3. The method for producing a resistant starch according to claim 1 or 2, wherein the heat treatment is performed until the viscosity becomes 50 mPa·s or more.