JP7258780B2 - potato starch - Google Patents
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- JP7258780B2 JP7258780B2 JP2019570764A JP2019570764A JP7258780B2 JP 7258780 B2 JP7258780 B2 JP 7258780B2 JP 2019570764 A JP2019570764 A JP 2019570764A JP 2019570764 A JP2019570764 A JP 2019570764A JP 7258780 B2 JP7258780 B2 JP 7258780B2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
Description
本発明は、料理のとろみ付け材や揚げ物の衣材として使用できる馬鈴薯澱粉に関する。 TECHNICAL FIELD The present invention relates to potato starch that can be used as a thickening agent for cooking or as a coating material for deep-fried food.
馬鈴薯澱粉は、調理や食品製造において、スープやソース等の液状食品のとろみ付け、から揚げ等の揚げ物の衣材として、または麺や練り物の粘性付与などに広く使用されている。しかし、馬鈴薯澱粉は、飛散して周辺に散らばりやすく、一方で粒子同士が凝集しやすいため、操作性に難点がある。例えば、馬鈴薯澱粉を温めた食品に直接添加すると、澱粉の粉末が食品中に均等に分散せずに凝集して、いわゆるダマが生じる。そのため、従来、馬鈴薯澱粉を液状食品のとろみ付け材として使用する場合には、一旦少量の水に分散させて（いわゆる「水溶き」して）から、液状食品に添加するという手間を要していた。 Potato starch is widely used in cooking and food production to thicken liquid foods such as soups and sauces, as a coating material for fried foods such as fried chicken, and to impart viscosity to noodles and pastes. However, potato starch tends to scatter and scatter in the surroundings, and on the other hand, the particles tend to agglomerate with each other, so there is a problem in operability. For example, when potato starch is directly added to warm food, the starch powder is not evenly dispersed in the food and agglomerates, resulting in so-called lumps. Therefore, conventionally, when potato starch is used as a thickener for liquid foods, it has been necessary to first disperse it in a small amount of water (so-called "water dissolution") and then add it to the liquid food. .
特許文献１には、馬鈴薯澱粉を脱水、造粒、整粒、乾燥、篩分けすることで製造した顆粒馬鈴薯澱粉が、水にすぐ溶けてダマにならず、料理に直接添加することでとろみ付けに使用できること、また３５～６０メッシュの比率が高い粒度のものがより効果が期待できることが記載されている。特許文献２には、顆粒状α化澱粉と粉末状α化澱粉とを所定の割合で含む混合物に熱湯を注ぐことでダマのできにくい滑らかなペースト状ソースが得られることが記載されている。 In Patent Document 1, granulated potato starch produced by dehydrating, granulating, sizing, drying, and sieving potato starch dissolves quickly in water and does not form lumps, and is added directly to food to thicken it. It is described that the particle size having a high ratio of 35 to 60 mesh can be expected to be more effective. Patent Document 2 describes that a smooth paste-like sauce that does not easily form lumps can be obtained by pouring hot water into a mixture containing a predetermined ratio of granular pregelatinized starch and powdered pregelatinized starch.
一方、馬鈴薯澱粉を揚げ物の衣材に使用した場合でも、その飛散性、凝集性のために具材にムラなく付着させることは難しく、その結果、得られる揚げ物は色ムラのある見劣りする外観になりやすかった。また、具材への衣づけの際に馬鈴薯澱粉が調理場に飛散して、調理場を汚したり、無駄遣いしてしまうことも多かった。さらに、馬鈴薯澱粉を具材にまぶして得られるから揚げは、表面が白く粉をふいたような外観（いわゆる「粉吹き」）を有するものが好まれる。しかし、粉吹きを良好にしようとして衣材を厚めに付着させた場合、油ちょう中に衣の一部が脱落して、素揚げのような外観となったり具材が直接揚げ油と触れることで硬くなったりすることがあり、さらに油ちょう後にも、盛付けや喫食しようとから揚げを掴んだ際に衣、特に粉吹きの部分が剥がれてしまうことが少なくなかった。そのため、従来の馬鈴薯澱粉でそのような見栄えよく粉吹きしたから揚げを得ることは、必ずしも容易ではなかった。 On the other hand, even when potato starch is used as a coating material for fried food, it is difficult to uniformly adhere to ingredients due to its scattering and cohesiveness, and as a result, the resulting fried food has an uneven appearance and an inferior appearance. It was easy. In addition, the potato starch often scatters in the kitchen when the ingredients are coated, making the kitchen dirty and wasting money. Furthermore, the karaage obtained by coating ingredients with potato starch is preferred to have a surface that looks like it has been dusted with white flour (so-called "powder"). However, if the coating material is thickly attached to improve the powder blowing, part of the coating will fall off during frying, resulting in an appearance that looks like fried food, and the ingredients will come into direct contact with the frying oil. It sometimes becomes hard, and even after frying with oil, it was not uncommon for the batter, especially the powdered part, to come off when the karaage was picked up to serve or eat. Therefore, it was not always easy to obtain such good-looking dusted karaage with conventional potato starch.
特許文献３には、９５重量％以上が粒径２０μｍ以上である馬鈴薯澱粉を主体とするから揚げ粉により、サクミがあり、口溶けの良いから揚げが得られることが記載されている。特許文献４には、粉砕され平均粒子径が２０μｍ以下である穀粉または澱粉を含む打ち粉またはバッター液を用いて、衣がサクサクとし、具材がジューシーな油ちょう食品が得られることが記載されている。特許文献５には、実質的に粒子径が５０μｍ以下の馬鈴薯澱粉を含有する衣材を用いることで、衣の透明性のあるフライ類が得られることが記載されている。特許文献６には、澱粉を含む材料をエクストルーダー等で押出し膨化させて得られる粒子径が０．１～４ｍｍの粒状澱粉組成物を衣材に用いると、サックリとして着色の良い揚げ物が得られることが記載されている。一方で、これらの文献では、衣材の操作性やから揚げの衣の剥がれにくさについては着目されていない。 Patent Literature 3 describes that since the potato starch containing 95% by weight or more of which has a particle size of 20 μm or more is the main component, the fried powder has crispiness and melts well in the mouth, resulting in fried food. Patent Document 4 describes that a fried food with crispy batter and juicy ingredients can be obtained by using flour or starch-containing dusting powder or batter liquid that has been pulverized to have an average particle size of 20 μm or less. ing. Patent Document 5 describes that by using a coating material containing potato starch having a particle size of substantially 50 μm or less, fried foods with a transparent coating can be obtained. In Patent Document 6, when a granular starch composition having a particle size of 0.1 to 4 mm obtained by extruding and expanding a material containing starch with an extruder or the like is used as a coating material, crispy and well-colored fried food can be obtained. is stated. On the other hand, these documents do not pay attention to the operability of the coating material and the difficulty of peeling off the coating of fried chicken.
本発明は、食品のとろみ付け材や揚げ物の衣材として好適な馬鈴薯澱粉を提供する。より詳細には、とろみ付け材として使用した場合、予め水溶きせずとも、液状食品に直接添加すれば、ダマを生じることなく食品をとろみ付けでき、また衣材として使用すれば、衣が剥がれにくく、表面の粉吹きした部分を保った良好な外観を有するから揚げを製造することができる、馬鈴薯澱粉を提供する。 The present invention provides potato starch that is suitable as a thickening agent for foods and a coating material for fried foods. More specifically, when used as a thickening agent, it can be added directly to liquid food without being dissolved in water in advance to thicken the food without forming lumps, and when used as a coating material, the coating is difficult to peel off. To provide potato starch capable of producing deep-fried chicken having a good appearance while keeping powdery parts on the surface.
本発明者らは、馬鈴薯澱粉の粒度分布を特定の範囲に調整することで、上記のような性質を有し、とろみ付け材や揚げ物の衣材として好適に使用できる馬鈴薯澱粉が得られることを見出した。さらに本発明者らは、この馬鈴薯澱粉が、振出し容器から振り出して使用することにも適していること、これを振出し容器から振り出して使用することで、馬鈴薯澱粉を使用した調理の操作を一層容易にすることを見出した。 The present inventors have found that by adjusting the particle size distribution of potato starch to a specific range, it is possible to obtain potato starch that has the above properties and can be suitably used as a thickening agent or a coating material for fried foods. Found it. Furthermore, the present inventors have found that this potato starch is also suitable for use after being shaken out of a shake-out container, and by using this after shaking out of the shake-out container, the operation of cooking using potato starch is further facilitated. I found out what to do.
したがって、本発明は、Ｄ１０が１８μｍ以上かつＤ９０が９００μｍ未満であり、Ｄ９０／Ｄ１０が４．０～１７．０である馬鈴薯澱粉を提供する。
また本発明は、前記馬鈴薯澱粉を７０質量％以上含有する、馬鈴薯澱粉組成物を提供する。
また本発明は、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物を、とろみ付けする対象食品に直接添加して混合することを含む、食品のとろみ付け方法を提供する。
また本発明は、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物を具材にまぶして付着させることを含む、から揚げの製造方法を提供する。
また本発明は、食品のとろみ付け材またはから揚げ用衣材としての、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物の使用を提供する。Therefore, the present invention provides potato starch having a D10 of 18 μm or more and a D90 of less than 900 μm and a D90/D10 of 4.0 to 17.0.
Moreover, this invention provides the potato starch composition containing 70 mass % or more of said potato starch.
The present invention also provides a method for thickening food, comprising directly adding the potato starch or the potato starch composition to a food to be thickened and mixing.
The present invention also provides a method for producing fried chicken, which comprises coating ingredients with the potato starch or the potato starch composition to adhere to the ingredient.
The present invention also provides use of the potato starch or the potato starch composition as a thickening agent for food or a coating material for deep-frying.
本発明の馬鈴薯澱粉は、とろみ付け材として使用した場合、予め水溶きせずとも、液状食品に直接添加するだけで、ダマを生じることなく食品をとろみ付けできる。また本発明の馬鈴薯澱粉を衣材として使用すれば、衣が剥がれにくく、表面の粉吹きした部分を保った良好な外観を有するから揚げを製造することができる。さらに、本発明の馬鈴薯澱粉は、振出し容器から少量ずつ振り出して使用することにも適しているため、調理での操作性、および経済性に優れている。 When the potato starch of the present invention is used as a thickening agent, it can thicken the food without forming lumps by simply adding it directly to the liquid food without dissolving it in water in advance. In addition, if the potato starch of the present invention is used as a coating material, it is possible to produce deep-fried food that has a good appearance with the coating being difficult to peel off and maintaining the powdery surface. Furthermore, the potato starch of the present invention is suitable for use by pouring out a small amount from a pouring container, so it is excellent in operability and economical efficiency in cooking.
本発明の馬鈴薯澱粉は、特定の粒度分布を有する。より詳細には、本発明の馬鈴薯澱粉は、１０％粒径（Ｄ１０）が１８μｍ以上かつ９０％粒径（Ｄ９０）が９００μｍ未満であり、Ｄ９０とＤ１０の比（Ｄ９０／Ｄ１０）が４．０～１７．０である。好ましくは、本発明の馬鈴薯澱粉は、Ｄ１０が２０μｍ以上かつＤ９０が８００μｍ未満であり、より好ましくはＤ１０が２５μｍ以上かつＤ９０が６２０μｍ未満である。また、本発明の馬鈴薯澱粉のＤ９０／Ｄ１０は、好ましくは５．０～１２．０、より好ましくは６．０～１０．０である。さらに好ましくは、本発明の馬鈴薯澱粉は、Ｄ１０が１８～１００μｍかつＤ９０が７２～９００μｍであって、Ｄ９０／Ｄ１０が４．０～１７．０である。さらに好ましくは、本発明の馬鈴薯澱粉は、Ｄ１０が２０～９０μｍかつＤ９０が１００～８００μｍであって、かつＤ９０／Ｄ１０が５．０～１２．０である。さらに好ましくは、本発明の馬鈴薯澱粉は、Ｄ１０が２５～８０μｍかつＤ９０が１５０～６２０μｍであって、かつＤ９０／Ｄ１０が６．０～１０．０である。 The potato starch of the present invention has a specific particle size distribution. More specifically, the potato starch of the present invention has a 10% particle size (D10) of 18 µm or more and a 90% particle size (D90) of less than 900 µm, and the ratio of D90 to D10 (D90/D10) is 4.0. ~17.0. Preferably, the potato starch of the present invention has a D10 of 20 μm or more and a D90 of less than 800 μm, more preferably a D10 of 25 μm or more and a D90 of less than 620 μm. D90/D10 of the potato starch of the present invention is preferably 5.0 to 12.0, more preferably 6.0 to 10.0. More preferably, the potato starch of the present invention has a D10 of 18-100 μm and a D90 of 72-900 μm, and a D90/D10 of 4.0-17.0. More preferably, the potato starch of the present invention has a D10 of 20-90 μm, a D90 of 100-800 μm, and a D90/D10 of 5.0-12.0. More preferably, the potato starch of the present invention has a D10 of 25-80 μm, a D90 of 150-620 μm, and a D90/D10 of 6.0-10.0.
好適には、本発明の馬鈴薯澱粉は、粒径１０～９００μｍの粒子を体積基準で９９％以上含有するような粒度分布を有する。粒度分布がこの範囲であると、調理に使用したときの操作性がより向上する。さらに、本発明の馬鈴薯澱粉は、その体積平均径（ＭＶ）が、好ましくは４０～７００μｍ、より好ましくは６０～５００μｍ、さらに好ましくは８０～３００μｍ、さらに好ましくは８０～２２０μｍである。一般的な馬鈴薯澱粉は、植物としての馬鈴薯が生産する澱粉結晶の大きさや特性から、そのほとんどが粒径５～１２０μｍの範囲であり、またＭＶは３０～４０μｍ程度である。本発明の馬鈴薯澱粉は、一般的な馬鈴薯澱粉に比べて、より大きな粒径の粒子の含有率が高い。 Preferably, the potato starch of the present invention has a particle size distribution containing 99% or more by volume of particles with a particle size of 10 to 900 μm. When the particle size distribution is within this range, the operability when used for cooking is further improved. Furthermore, the potato starch of the present invention preferably has a volume average diameter (MV) of 40 to 700 μm, more preferably 60 to 500 μm, even more preferably 80 to 300 μm, still more preferably 80 to 220 μm. Most common potato starches have a particle size of 5 to 120 μm and a MV of about 30 to 40 μm, due to the size and characteristics of starch crystals produced by potatoes as a plant. The potato starch of the present invention has a higher content of particles with a larger particle size than common potato starch.
本明細書において、「１０％粒径」または「Ｄ１０」とは、乾式のレーザー回折・散乱法により算出された、粒子径分布の累積１０％の値をいい、同様に「９０％粒径」または「Ｄ９０」とは、乾式のレーザー回折・散乱法により算出された、粒子径分布の累積９０％の値をいう。また本明細書において、粒子の「粒径」および「体積平均径」（ＭＶ）とは、乾式のレーザー回折・散乱法により測定される値をいう。また、粒子の含有量に関する「体積基準」とは、乾式のレーザー回折・散乱法により測定される体積基準をいう。粒子の粒径、体積平均径、Ｄ１０、Ｄ９０、および所定の粒子の体積基準での含有量は、市販のレーザー回折式粒度分布測定装置（例えば、日機装株式会社製、マイクロトラックＭＴ３０００II）を用いて常法に従って測定することができる。 As used herein, "10% particle size" or "D10" refers to the cumulative 10% value of the particle size distribution calculated by a dry laser diffraction/scattering method, similarly to "90% particle size". Alternatively, "D90" refers to the cumulative 90% value of the particle size distribution calculated by a dry laser diffraction/scattering method. In the present specification, the "particle diameter" and "volume mean diameter" (MV) of particles refer to values measured by a dry laser diffraction/scattering method. In addition, the “volume basis” regarding the content of particles refers to the volume basis measured by a dry laser diffraction/scattering method. Particle diameter, volume average diameter, D10, D90, and volume-based content of predetermined particles are measured using a commercially available laser diffraction particle size distribution analyzer (for example, Microtrac MT3000II manufactured by Nikkiso Co., Ltd.). It can be measured according to a conventional method.
本発明の馬鈴薯澱粉の原料となる馬鈴薯（ジャガイモ）の品種は、特に限定されないが、澱粉製造用に栽培されている品種が好ましい。そのような馬鈴薯品種の例としては、紅丸、コナユタカ、コナフブキ、ナツフブキ、サクラフブキ、アスタルテ、アーリースターチ、エニワ等が挙げられる。上記の馬鈴薯品種のいずれか１種または２種以上を、本発明の馬鈴薯澱粉の原料として使用することができる。本発明の馬鈴薯澱粉は、未加工の澱粉であっても、加工澱粉であっても、またはそれらの組み合わせであってもよい。加工澱粉としては、例えばα化澱粉、エーテル化澱粉、エステル化澱粉、アセチル化澱粉、架橋処理澱粉等、およびこれらのいずれかの組み合わせが挙げられる。 The variety of potato that is the raw material for the potato starch of the present invention is not particularly limited, but varieties cultivated for starch production are preferred. Examples of such potato varieties include Benimaru, Konayutaka, Konafubuki, Natufubuki, Sakurafubuki, Astarte, Early Starch, and Eniwa. Any one or two or more of the above potato varieties can be used as raw materials for the potato starch of the present invention. The potato starch of the present invention may be raw starch, modified starch, or a combination thereof. Modified starches include, for example, pregelatinized starch, etherified starch, esterified starch, acetylated starch, crosslinked starch, and any combination thereof.
本発明の馬鈴薯澱粉は、原料馬鈴薯から澱粉を製造する過程で、澱粉粒の粉砕工程を調整して比較的粒子径の大きな澱粉粒子を製造し、それを分級することで製造してもよく、または、一般的な馬鈴薯澱粉を造粒して粒径の大きな澱粉粒子を調製し、これを必要に応じて分級することによって製造してもよい。あるいは、これらの造粒澱粉および非造粒澱粉を混合して使用してもよい。好ましくは、本発明の馬鈴薯澱粉は造粒澱粉を含む。より好ましくは、本発明の馬鈴薯澱粉は造粒澱粉である。造粒澱粉を含むことにより、本発明の馬鈴薯澱粉の水への分散性が向上する。 The potato starch of the present invention may be produced by adjusting the pulverization process of starch granules in the process of producing starch from the raw material potato to produce starch granules with a relatively large particle size, and classifying them. Alternatively, it may be produced by granulating general potato starch to prepare starch particles having a large particle size, and then classifying the starch particles as necessary. Alternatively, a mixture of these granulated starch and non-granulated starch may be used. Preferably, the potato starch of the present invention comprises granulated starch. More preferably, the potato starch of the present invention is granulated starch. Inclusion of granulated starch improves the dispersibility of the potato starch of the present invention in water.
本発明の馬鈴薯澱粉を製造する際の分級や造粒処理には、公知の手法を用いることができる。分級の手法としては、例えば、篩を用いた分級や気流式分級機を用いた分級などが挙げられる。造粒の手法としては、例えば、馬鈴薯澱粉を、必要に応じて他の成分とともに水やバインダーを加えて混合し、乾燥させる方法；馬鈴薯澱粉を、必要に応じて他の成分とともにそのまま圧縮し、次いで破砕する方法、などが挙げられる。また造粒の手法としては、転動造粒、流動層造粒、攪拌造粒、噴霧乾燥造粒などを用いることができ、特に限定されないが、簡便性の点からは攪拌造粒が好ましい。上記に挙げた造粒の手法は、いずれも市販の造粒装置を用いることで実施することができる。さらに造粒後に、必要に応じて、整粒処理や乾燥処理を行うこともできる。本発明の馬鈴薯澱粉の製造に用いられる造粒の手法の好ましい例としては、例えば、特開２０１５－２００２０７号公報、および特開２０１５－２００２０８号公報（これらの全体が本明細書において参照により援用される）に開示されるものを挙げることができる。 Known methods can be used for classification and granulation treatment when producing the potato starch of the present invention. Classification methods include, for example, classification using a sieve and classification using an air classifier. As a method of granulation, for example, a method of mixing potato starch with other ingredients, water or a binder, if necessary, and drying; compressing potato starch as it is with other ingredients, Then, a method of crushing, and the like. As a granulation method, tumbling granulation, fluidized bed granulation, agitating granulation, spray-drying granulation, etc. can be used, and is not particularly limited, but agitating granulation is preferred from the viewpoint of simplicity. Any of the granulation techniques listed above can be carried out using a commercially available granulator. Furthermore, after granulation, granule sizing and drying can be performed as required. Preferred examples of the granulation technique used for producing the potato starch of the present invention include, for example, JP-A-2015-200207 and JP-A-2015-200208 (the entireties of which are incorporated herein by reference). is disclosed).
本発明の馬鈴薯澱粉は、馬鈴薯澱粉組成物の形態で提供されてもよい。該本発明の馬鈴薯澱粉組成物は、本発明の馬鈴薯澱粉と、それ以外の他の成分、例えば、馬鈴薯以外に由来する澱粉、穀粉、またはその他の原料を含有する。当該馬鈴薯以外に由来する澱粉としては、タピオカ澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉などの澱粉、およびこれらのα化澱粉、エーテル化澱粉、エステル化澱粉、アセチル化澱粉、架橋処理澱粉などの加工澱粉が挙げられる。当該穀粉としては、小麦粉、大麦粉、ライ麦粉、米粉、トウモロコシ粉、ソルガム粉、豆粉などが挙げられる。当該その他の原料としては、活性グルテン等の蛋白質；デキストリン、水飴、糖アルコール等の糖類；塩等の調味料；増粘剤；乳化剤；膨張剤；酵素等が挙げられる。本発明の馬鈴薯澱粉組成物は、上記に挙げた馬鈴薯以外に由来する澱粉、穀粉およびその他の原料から選択される成分のいずれか１種を単独で含有していてもよく、またはいずれか２種以上を含有していてもよい。本発明の馬鈴薯澱粉組成物における当該他の成分の種類および含有量は、該組成物の用途に応じて適宜設定することができる。また本発明の馬鈴薯澱粉組成物において、当該他の成分は、本発明の馬鈴薯澱粉とは別個の粉体として含有されていてもよく、または本発明の馬鈴薯澱粉とともに造粒されていてもよい。本発明の馬鈴薯澱粉組成物における当該他の成分の含有量は、該組成物全量中、好ましくは３０質量％以下、より好ましくは１５質量％以下、さらに好ましくは８質量％以下である。該馬鈴薯澱粉組成物が衣材である場合、好ましくは、当該他の成分のうち５０質量％～１００質量％が上述した穀粉または馬鈴薯以外に由来する澱粉である。したがって、本発明の馬鈴薯澱粉組成物における本発明の馬鈴薯澱粉の含有量は、該組成物全量中、好ましくは７０質量％以上、より好ましくは８５質量％以上、さらに好ましくは９２質量％以上である。 The potato starch of the present invention may be provided in the form of a potato starch composition. The potato starch composition of the present invention contains the potato starch of the present invention and other ingredients such as starch derived from sources other than potatoes, flour, or other raw materials. Starches derived from sources other than the potato include starches such as tapioca starch, corn starch, waxy corn starch, wheat starch, and processed starches such as gelatinized starch, etherified starch, esterified starch, acetylated starch, and crosslinked starch. is mentioned. Examples of the grain flour include wheat flour, barley flour, rye flour, rice flour, corn flour, sorghum flour, bean flour and the like. The other raw materials include proteins such as active gluten; sugars such as dextrin, starch syrup and sugar alcohol; seasonings such as salt; thickeners; emulsifiers; swelling agents; The potato starch composition of the present invention may contain any one of the ingredients selected from starches, flours and other raw materials derived from sources other than the above-mentioned potatoes, or any two of them. It may contain more than The type and content of the other component in the potato starch composition of the present invention can be appropriately set according to the use of the composition. In addition, in the potato starch composition of the present invention, the other component may be contained as a powder separate from the potato starch of the present invention, or may be granulated together with the potato starch of the present invention. The content of the other component in the potato starch composition of the present invention is preferably 30% by mass or less, more preferably 15% by mass or less, and still more preferably 8% by mass or less in the total amount of the composition. When the potato starch composition is a coating material, preferably, 50% to 100% by mass of the other ingredients is the above-mentioned flour or starch derived from other than potatoes. Therefore, the content of the potato starch of the present invention in the potato starch composition of the present invention is preferably 70% by mass or more, more preferably 85% by mass or more, and still more preferably 92% by mass or more in the total amount of the composition. .
好ましくは、本発明の馬鈴薯澱粉組成物は、Ｄ１０が１８μｍ以上かつＤ９０が９００μｍ未満であり、Ｄ９０／Ｄ１０が４．０～１７．０である。好ましくは、本発明の馬鈴薯澱粉組成物は、Ｄ１０が２０μｍ以上かつＤ９０が８００μｍ未満であり、さらに好ましくはＤ１０が２５μｍ以上かつＤ９０が６２０μｍ未満である。また、本発明の馬鈴薯澱粉組成物のＤ９０／Ｄ１０は、好ましくは５．０～１２．０、さらに好ましくは６．０～１０．０である。さらに好ましくは、本発明の馬鈴薯澱粉組成物は、Ｄ１０が１８～１００μｍかつＤ９０が７２～９００μｍであって、Ｄ９０／Ｄ１０が４．０～１７．０である。さらに好ましくは、本発明の馬鈴薯澱粉組成物は、Ｄ１０が２０～９０μｍかつＤ９０が１００～８００μｍであって、かつＤ９０／Ｄ１０が５．０～１２．０である。さらに好ましくは、本発明の馬鈴薯澱粉組成物は、Ｄ１０が２５～８０μｍかつＤ９０が１５０～６２０μｍであって、かつＤ９０／Ｄ１０が６．０～１０．０である。 Preferably, the potato starch composition of the present invention has a D10 of 18 μm or more and a D90 of less than 900 μm, and a D90/D10 of 4.0 to 17.0. Preferably, the potato starch composition of the present invention has a D10 of 20 μm or more and a D90 of less than 800 μm, more preferably a D10 of 25 μm or more and a D90 of less than 620 μm. D90/D10 of the potato starch composition of the present invention is preferably 5.0 to 12.0, more preferably 6.0 to 10.0. More preferably, the potato starch composition of the present invention has a D10 of 18-100 μm and a D90 of 72-900 μm, with a D90/D10 of 4.0-17.0. More preferably, the potato starch composition of the present invention has a D10 of 20-90 μm, a D90 of 100-800 μm, and a D90/D10 of 5.0-12.0. More preferably, the potato starch composition of the present invention has a D10 of 25-80 μm, a D90 of 150-620 μm, and a D90/D10 of 6.0-10.0.
また好ましくは、本発明の馬鈴薯澱粉組成物は、粒径１０～９００μｍの粒子を体積基準で９９％以上含有する。本発明の馬鈴薯澱粉組成物の体積平均径（ＭＶ）は、好ましくは４０～７００μｍ、より好ましくは６０～５００μｍ、さらに好ましくは８０～３００μｍ、さらに好ましくは８０～２２０μｍである。 Also preferably, the potato starch composition of the present invention contains particles having a particle size of 10 to 900 μm in an amount of 99% or more on a volume basis. The volume average diameter (MV) of the potato starch composition of the present invention is preferably 40-700 μm, more preferably 60-500 μm, still more preferably 80-300 μm, still more preferably 80-220 μm.
本発明の馬鈴薯澱粉またはそれを含む馬鈴薯澱粉組成物（まとめて、本発明の馬鈴薯澱粉または組成物と称する）は、調理用の澱粉として使用され得る。例えば、本発明の馬鈴薯澱粉または組成物は、食品のとろみ付け材として、例えばスープやソースの製造等に使用することができる。また本発明の馬鈴薯澱粉または組成物は、ムニエル等の焼き物もしくはから揚げやフライ等の揚げ物の衣材として、揚げ物の具材の打ち粉として、または加熱調理前の食材のコーティング材として使用することができる。しかし、これらの用途に限定されることなく、本発明の馬鈴薯澱粉または組成物は、調理用の澱粉の一般的な用途に使用することができる。好ましくは、本発明の馬鈴薯澱粉または組成物は、食品のとろみ付け材または揚げ物（好ましくはから揚げ）用の衣材として使用される。 The potato starch of the present invention or potato starch compositions comprising it (collectively referred to as the potato starch or composition of the present invention) can be used as a starch for cooking. For example, the potato starch or composition of the present invention can be used as a food thickening agent, for example, in the production of soups and sauces. In addition, the potato starch or composition of the present invention can be used as a coating material for grilled food such as meuniere or fried food such as fried chicken or fried food, as a dusting material for fried food ingredients, or as a coating material for food ingredients before heat cooking. can be done. However, without being limited to these uses, the potato starch or composition of the present invention can be used in general cooking starch applications. Preferably, the potato starch or composition of the present invention is used as a food thickener or coating for fried foods (preferably fried chicken).
本発明の馬鈴薯澱粉または組成物を用いて食品をとろみ付けする場合、本発明の馬鈴薯澱粉または組成物をとろみ付けする対象食品に直接添加し、混合すればよい。とろみ付けする対象食品に対する該馬鈴薯澱粉または組成物の添加量は、好ましくは対象食品１００質量部に対して０．５～１０質量部程度である。とろみ付けの際、該対象食品に添加する本発明の馬鈴薯澱粉または組成物を予め水に分散させておく（水溶きする）必要はない。とろみ付けする対象食品の例としては、特に限定されないが、スープ、ソースなどの液状食品が挙げられる。好ましくは、該対象食品は、本発明の馬鈴薯澱粉または組成物を添加する前に加熱されている。この熱せられた食品に直接本発明の馬鈴薯澱粉または組成物を添加し、混合すれば、ダマを生じることなく該食品をとろみ付けすることができる。 When the potato starch or composition of the present invention is used to thicken food, the potato starch or composition of the present invention may be added directly to the food to be thickened and mixed. The amount of the potato starch or composition added to the target food to be thickened is preferably about 0.5 to 10 parts by mass per 100 parts by mass of the target food. When thickening, it is not necessary to previously disperse (water dissolve) the potato starch or composition of the present invention to be added to the target food. Examples of foods to be thickened include, but are not limited to, liquid foods such as soups and sauces. Preferably, the target food product is heated prior to adding the potato starch or composition of the present invention. The potato starch or composition of the present invention can be added directly to the heated food product and mixed to thicken the food product without lumping.
本発明の馬鈴薯澱粉または組成物を用いてから揚げを製造する場合、本発明の馬鈴薯澱粉または組成物を、具材に直接または打ち粉した具材にまぶして付着させ、次いで、本発明の馬鈴薯澱粉または組成物が付着した具材を油ちょうすればよい。本発明の馬鈴薯澱粉または組成物の具材に対する付着量は、具材１００質量部に対して、好ましくは３～３０質量部程度である。本発明の馬鈴薯澱粉または組成物は、まぶしタイプの衣材（から揚げ粉）として使用される。衣材として本発明の馬鈴薯澱粉または組成物を用いることで、衣が剥がれにくく、表面の粉吹きした部分を保った良好な外観を有するから揚げを製造することができる。本明細書において、から揚げの「粉吹き」とは、揚げ上がったから揚げの表面に白く粉をふいたような部位がある状態をいう。粉吹きしたから揚げは、表面における粉吹きした部位の白っぽい色とそれ以外の部位の色（暗灰色、キツネ色、濃茶色、褐色、黒色等）とのコントラストのためにより立体的に見え、また粉吹きにより表面の色が艶消し状になって油っぽくないように見えることから、より食欲をそそる外観となる。 When the potato starch or composition of the present invention is used to produce fried food, the potato starch or composition of the present invention is sprinkled directly on the ingredients or sprinkled on the floured ingredients to attach them, and then the potatoes of the present invention. The ingredients to which the starch or composition adheres may be fried. The amount of the potato starch or composition of the present invention attached to ingredients is preferably about 3 to 30 parts by mass with respect to 100 parts by mass of ingredients. The potato starch or composition of the present invention is used as a coating material (deep-fried flour) of the glazing type. By using the potato starch or the composition of the present invention as a coating material, it is possible to produce deep-fried chicken that has a good appearance in which the coating does not easily come off and the powdered portion on the surface is maintained. In this specification, the term "powder blowing" of fried chicken refers to a state in which the surface of fried fried chicken has white powdery portions. Powder-blown fried chicken looks more three-dimensional due to the contrast between the whitish color of the powder-blown part on the surface and the color of other parts (dark gray, fox color, dark brown, brown, black, etc.), and The powdering gives the surface a matte color and makes it look less oily, thus giving it a more appetizing appearance.
本発明の馬鈴薯澱粉または組成物は、従来の澱粉と同様に包装袋などの容器から取り出して使用することができる。さらに、本発明の馬鈴薯澱粉または組成物を振出し容器に充填し、そこから振り出して使用すると、必要な分量を簡便に容器から取り出して食品に適用することができるため、調理での操作性がさらに向上する。本発明の馬鈴薯澱粉または組成物は、容器から取り出すときに粉の飛散が少なく、また振出し容器の振出し孔を目詰まりさせることもないため、振出し容器から少量ずつ振り出して使用することに適している。 The potato starch or composition of the present invention can be used after being removed from a container such as a packaging bag, like conventional starch. Furthermore, when the potato starch or composition of the present invention is filled into a shake-out container and shaken out from the container for use, the required amount can be easily taken out of the container and applied to the food, so that the operability in cooking is further improved. improves. The potato starch or composition of the present invention is suitable for use by pouring out little by little from the pouring container because less powder is scattered when taken out of the container and the pouring hole of the pouring container is not clogged. .
本発明の馬鈴薯澱粉または組成物を充填する振出し容器としては、振出し孔を１つ以上有する振出し容器を例示することができる。当該振出し容器は、片手で持ち上げて内部の馬鈴薯澱粉の振出し操作を行うことのできる大きさおよび形状の容器であればよく、例えば、一般的な調味料容器や香辛料容器のような大きさおよび形状の容器が好ましい。より詳細には、直径または一辺の長さが２０～１００ｍｍ、高さ８０～２００ｍｍ程度の円柱状、楕円柱状、角柱状、またはそれらを組み合わせた形状で、５０～５００ｇ程度の本発明の馬鈴薯澱粉または組成物を充填できる大きさを有する自立型の容器であることが好ましい。容器の素材としては、粉体を保存可能であって、かつ振出し操作の際に変形しない素材であれば特に限定されず、例えばプラスチック、金属、紙などが挙げられる。 As a shakeout container filled with the potato starch or composition of the present invention, a shakeout container having one or more shakeout holes can be exemplified. The shake-out container may be of a size and shape that allows the potato starch inside to be shaken out by lifting it with one hand. is preferred. More specifically, the potato starch of the present invention weighs about 50 to 500 g in the shape of a cylinder, an elliptical column, a prism, or a combination thereof having a diameter or side length of about 20 to 100 mm and a height of about 80 to 200 mm. Alternatively, it is preferably a self-supporting container having a size capable of being filled with the composition. The material of the container is not particularly limited as long as it can store the powder and does not deform during the shaking operation. Examples thereof include plastic, metal, and paper.
当該振出し容器の１つ以上の振出し孔の形状は、特に限定されないが、円形、三角形、四角形、多角形などが挙げられる。該１つ以上の振出し孔の各々の大きさは、最大幅として、好ましくは２～２０ｍｍ、より好ましくは３～１２ｍｍ、さらに好ましくは４～８ｍｍであり、また該振出し孔の数は、好ましくは２～９個、より好ましくは４～７個である。該振出し孔の大きさが小さすぎる場合や孔の数が少ない場合、振出し量が過少になりやすいか、または孔が粉体で詰まりやすくなり、逆に該振出し孔の大きさが多すぎる場合や孔の数が多い場合、一度の振出し操作で多量の粉体が振り出されて、粉体が対象に過剰に振りかかるかまたは必要以上に使用されて経済性が低下するだけでなく、粉体が飛散して周辺を汚損しやすくなる。 The shape of the one or more pouring holes of the pouring container is not particularly limited, but may be circular, triangular, quadrangular, polygonal, or the like. The maximum width of each of the one or more swing holes is preferably 2 to 20 mm, more preferably 3 to 12 mm, still more preferably 4 to 8 mm. 2 to 9, more preferably 4 to 7. If the size of the shake-out hole is too small or the number of holes is small, the amount of shake-out tends to be too small, or the holes are likely to be clogged with powder, and conversely, the size of the shake-out hole is too large. When the number of holes is large, a large amount of powder is shaken out in one shaking operation, and the powder is excessively sprinkled on the object or used more than necessary, which not only reduces the economy, but also will scatter and contaminate the surrounding area.
好適な例において、当該振出し容器は、直径２～２０ｍｍの円形の振出し孔を２～９個、好ましくは４～７個有し、より好ましくは直径３～１２ｍｍの円形の振出し孔を２～９個、さらに好ましくは４～７個有し、なお好ましくは直径４～８ｍｍの円形の振出し孔を４～７個有する。別の好適な例において、本発明に使用される振出し容器は、対角線長さ２～２０ｍｍの略四角形もしくは略多角形の振出し孔を２～９個、好ましくは４～７個有し、より好ましくは対角線長さ３～１２ｍｍの略四角形もしくは略多角形の振出し孔を２～９個、さらに好ましくは４～７個有し、なお好ましくは対角線長さ４～８ｍｍの略四角形もしくは略多角形の振出し孔を４～７個有する。 In a preferred example, the dispensing container has 2 to 9 circular dispensing holes with a diameter of 2 to 20 mm, preferably 4 to 7, more preferably 2 to 9 circular dispensing holes with a diameter of 3 to 12 mm. more preferably 4 to 7, more preferably 4 to 7 circular swing holes with a diameter of 4 to 8 mm. In another preferred example, the shakeout container used in the present invention has 2 to 9, preferably 4 to 7, and more preferably 4 to 7, approximately square or approximately polygonal shakeout holes with a diagonal length of 2 to 20 mm. has 2 to 9, more preferably 4 to 7, substantially square or polygonal swing holes with a diagonal length of 3 to 12 mm, and more preferably a substantially square or polygonal shape with a diagonal length of 4 to 8 mm It has 4 to 7 swing holes.
さらに、当該振出し容器は、上記１つ以上の振出し孔とは別に、スプーン取出し部を備えていてもよい。当該スプーン取出し部は、該容器から計量スプーンや茶さじなどにより内部の粉体を取出す際に、あるいはまとまった量の粉体を該容器から振り出す際の取出し口として使用され得る。好ましくは、当該振出し容器において、該スプーン取出し部は、該１つ以上の振出し孔とは離れた位置に配置される。例えば、振出し容器の天面上で、一端に振出し孔を配置し、そこから９０～１８０°ずれた側にスプーン取出し部を設けることができる。 Further, the shakeout container may include a spoon ejector separate from the one or more shakeout holes. The spoon take-out portion can be used as a take-out port when taking out the powder inside from the container with a measuring spoon, a teaspoon, or the like, or when shaking out a bulk amount of the powder from the container. Preferably, in the pouring container, the spoon extractor is arranged at a position remote from the one or more pouring holes. For example, on the top surface of the shakeout container, the shakeout hole can be arranged at one end, and the spoon take-out part can be provided on the side shifted by 90 to 180° therefrom.
当該振出し容器の１つ以上の振出し孔およびスプーン取出し部は、好ましくは開閉可能である。好ましくは、該振出し孔およびスプーン取出し部は、開閉可能な蓋を備えている。当該蓋は、該振出し容器に充填された粉体の吸湿を防止することができ、また昆虫などの異物が容器内に侵入することを防止することができる。当該蓋の種類は特に限定されないが、片手で簡便に開閉可能な蓋、例えば、スライド蓋やフラップ蓋が好ましい。また好ましくは、該振出し孔の蓋は、複数の振出し孔を一度に開閉することができる１つの蓋である。該１つ以上の振出し孔の蓋と該スプーン取出し部の蓋とは、共通の蓋であっても独立した別々の蓋であってもよいが、いずれの場合も、該１つ以上の振出し孔と該スプーン取出し部とが同時に開口しないようにできる構造であることが好ましい。例えば、該１つ以上の振出し孔の蓋と該スプーン取出し部の蓋とは、独立して開閉可能な２つのフラップ蓋である。またあるいは、該１つ以上の振出し孔の蓋と該スプーン取出し部の蓋は、該振出し孔と該スプーン取出し部の少なくとも一方が閉じるように動く１つの共通したスライド蓋である。 The one or more pouring holes and the spoon outlet of the pouring container are preferably openable and closable. Preferably, the swing hole and the spoon outlet are provided with openable and closable lids. The lid can prevent the powder filled in the shake-out container from absorbing moisture, and can prevent foreign matter such as insects from entering the container. Although the type of the lid is not particularly limited, a lid that can be easily opened and closed with one hand, such as a slide lid or a flap lid, is preferable. Further, preferably, the cover of the swing hole is one cover capable of opening and closing a plurality of swing holes at once. The lid of the one or more swing holes and the lid of the spoon take-out part may be a common lid or independent separate lids, but in either case, the one or more swing holes It is preferable to have a structure that prevents the opening of the spoon and the spoon extracting portion at the same time. For example, the one or more swing hole lids and the spoon dispenser lid are two flap lids that can be opened and closed independently. Alternatively, the lid of the one or more swing holes and the lid of the spoon outlet are one common slide lid that moves to close at least one of the swing hole and the spoon outlet.
好ましくは、本発明の馬鈴薯澱粉または組成物を当該振出し容器から振り出した場合、容器を振り下ろすことなく容器を１８０度回転させてその振出し孔のある面を真上から真下に向ける１回の振出し操作で、振出し孔より１５ｃｍ直下の食品に本発明の馬鈴薯澱粉または組成物を適用するのに丁度よい範囲と量で、例えば直径約１０ｃｍの円の範囲内に約１．５～４ｇ程度、振り出すことができる。より多くの量でまたはより広範囲に本発明の馬鈴薯澱粉または組成物を容器から振り出す場合は、振出し操作を繰り返したり、より強く振出し操作を行えばよい。 Preferably, when the potato starch or composition of the present invention is shaken out from the shake-out container, the container is rotated 180 degrees without being shaken down, and the surface with the shake-out hole is turned from directly above to directly below. In the operation, the potato starch or composition of the present invention is shaken in a range and amount that is just right for applying the potato starch or composition of the present invention to the food just 15 cm below the shake-out hole, for example, about 1.5 to 4 g within the range of a circle with a diameter of about 10 cm. can take out. If a larger amount or wider area of the potato starch or composition of the present invention is to be shaken from the container, the shaking operation may be repeated or the shaking operation may be carried out with greater force.
次に本発明をさらに具体的に説明するために実施例を掲げるが、本発明は以下の実施例のみに限定されるものではない。なお、以下の実施例において、粉体のＤ１０、Ｄ９０およびＭＶはマイクロトラックＭＴ３０００II（日機装株式会社）を用いた乾式のレーザー回折・散乱法により算出された値である。 EXAMPLES Next, examples will be presented in order to describe the present invention more specifically, but the present invention is not limited only to the following examples. In the following examples, D10, D90 and MV of the powder are values calculated by a dry laser diffraction/scattering method using Microtrac MT3000II (Nikkiso Co., Ltd.).
〔製造例〕
（馬鈴薯澱粉の調製：製造例１～１３）
原料の馬鈴薯澱粉（市販品、Ｄ１０；１９μｍ、Ｄ９０；５５μｍ、体積平均径（ＭＶ）；３７μｍ）１ｋｇを容器に入れ、ハンドミキサーで攪拌しながら霧吹きで加水し、その後恒温槽で乾燥して、以下の造粒馬鈴薯澱粉Ａ～Ｅを製造した。
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
Ｄ１０ Ｄ９０ 体積平均径（ＭＶ）
造粒馬鈴薯澱粉Ａ：１９μｍ １９５μｍ ８５μｍ
造粒馬鈴薯澱粉Ｂ：２０μｍ ２７３μｍ １４８μｍ
造粒馬鈴薯澱粉Ｃ：２４μｍ ３９２μｍ ２３１μｍ
造粒馬鈴薯澱粉Ｄ：４１μｍ ５３８μｍ ２８８μｍ
造粒馬鈴薯澱粉Ｅ：５５μｍ １０２０μｍ ８０２μｍ
これらの造粒馬鈴薯澱粉粉Ａ～Ｅと原料の馬鈴薯澱粉とを混合して、表１に記載の粒度分布を有する馬鈴薯澱粉を調製した（製造例１～１３）。[Manufacturing example]
(Preparation of potato starch: Production Examples 1 to 13)
1 kg of raw potato starch (commercial product, D10: 19 μm, D90: 55 μm, volume average diameter (MV): 37 μm) is placed in a container, water is added by spraying while stirring with a hand mixer, and then dried in a constant temperature bath. The following granulated potato starches AE were produced.
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
D10 D90 Volume average diameter (MV)
Granulated potato starch A: 19 μm 195 μm 85 μm
Granulated potato starch B: 20 μm 273 μm 148 μm
Granulated potato starch C: 24 μm 392 μm 231 μm
Granulated potato starch D: 41 μm 538 μm 288 μm
Granulated potato starch E: 55 μm 1020 μm 802 μm
These granulated potato starch powders A to E were mixed with raw potato starch to prepare potato starch having the particle size distribution shown in Table 1 (Production Examples 1 to 13).
（馬鈴薯澱粉組成物の調製：製造例１４～１８）
製造例５の馬鈴薯澱粉と表２に記載の原料を混合して馬鈴薯澱粉組成物を調製した（製造例１４～１８）。(Preparation of potato starch composition: Production Examples 14 to 18)
Potato starch compositions were prepared by mixing the potato starch of Production Example 5 and the raw materials shown in Table 2 (Production Examples 14 to 18).
〔試験例〕
下記試験例１および２により、製造例１～１８の馬鈴薯澱粉および馬鈴薯澱粉組成物を評価した。
（試験例１：食品のとろみ付けにおける性能評価）
直径１５ｃｍの鍋に２００ｍＬの水を張り、ガスコンロで沸騰するまで加熱した後、弱火にして軽く煮立った状態を維持した。この鍋に、製造例１～１８の馬鈴薯澱粉または馬鈴薯澱粉組成物を大さじ１杯、水面全体に万遍なく散らばるように投入し、すぐに菜箸で２回／秒で２０回転撹拌した。参考例として、製造例で用いた原料の馬鈴薯澱粉または造粒馬鈴薯澱粉Ｅを用いて同様の操作を行った。得られたとろみの状態を下記基準に従って評価した。とろみの製造および評価は、１０名の専門パネラーが行った。１０名の専門パネラーによる評価結果の平均点を、表１および２に示す。[Test example]
The potato starches and potato starch compositions of Production Examples 1 to 18 were evaluated by Test Examples 1 and 2 below.
(Test Example 1: Performance evaluation in thickening food)
After filling 200 mL of water in a pot with a diameter of 15 cm and heating it to a boil on a gas stove, the heat was lowered to maintain a lightly boiling state. One tablespoon of the potato starch or the potato starch composition of Production Examples 1 to 18 was added to the pot so as to be evenly distributed over the entire surface of the water, and immediately stirred with chopsticks at 2 times/second for 20 rotations. As a reference example, the same operation was performed using the raw material potato starch or granulated potato starch E used in the production examples. The state of obtained thickness was evaluated according to the following criteria. The production and evaluation of thickening were performed by 10 expert panelists. Tables 1 and 2 show the average scores of evaluation results by 10 expert panelists.
（とろみの状態の評価基準）
５点：ダマが生じることなく、あんかけ状のとろみが付く。極めて良好。
４点：ダマがほとんど生じず、あんかけ状のとろみが付く。良好。
３点：部分的にダマが溶けずに残るが、あんかけ状のとろみはある。やや良好。
２点：溶けないダマが多く残り、とろみは緩い。やや不良。
１点：投入した澱粉のほとんどがダマや塊になり、とろみはほとんど付かない。不良。(Evaluation criteria for thickening state)
5 points: No lumps were formed, and thickened with sauce. Very good.
4 points: Lumps are hardly generated, and thickened with sauce. Good.
3 points: Lumps partially remain without dissolving, but there is ankake-like thickening. Fairly good.
2 points: Many insoluble lumps remain, and the thickness is loose. Somewhat poor.
1 point: Most of the added starch becomes lumps and clumps, and there is almost no thickening. Defective.
（試験例２：揚げ物の衣材としての性能評価）
鶏もも肉を１個２０ｇとなるよう切り分けて具材とした。この具材に、製造例１～１８の馬鈴薯澱粉または馬鈴薯澱粉組成物を肉１００ｇあたりの付着量が１５ｇになるよう振り掛けて付着させ、次いで１７０℃に熱したサラダ油で３分間油ちょうしてから揚げを製造した。参考例として、製造例で用いた原料の馬鈴薯澱粉を用いて同様の手順でから揚げを製造した。得られたから揚げを皿に盛り付けて喫食し、油ちょうから喫食までの間の衣の外観を評価した。評価は、１０名の専門パネラーにより下記評価基準で行った。１０名の専門パネラーによる評価結果の平均点を、表１および２に示す。(Test Example 2: Performance evaluation as a coating material for fried food)
A chicken thigh was cut into 20g pieces to serve as an ingredient. Sprinkle the potato starch or potato starch composition of Production Examples 1 to 18 on the ingredients so that the amount of adhesion per 100 g of meat is 15 g, then fry with salad oil heated to 170 ° C. for 3 minutes and fry. manufactured. As a reference example, fried chicken was produced in the same procedure using the raw material potato starch used in the production example. The resulting fried chicken was served on a plate and eaten, and the appearance of the coating was evaluated during the period from frying to eating. Evaluation was performed by 10 professional panelists according to the following evaluation criteria. Tables 1 and 2 show the average scores of evaluation results by 10 expert panelists.
（から揚げ衣の外観の評価基準）
５点：油ちょうにより表面全体に粉吹きのある衣が得られ、盛り付けおよび喫食の際に衣と粉吹き部分の脱落がない。極めて良好。
４点：油ちょうにより表面全体に粉吹きのある衣が得られたが、盛付け中に衣の一部が具材とずれる。良好。
３点：油ちょうにより表面全体に粉吹きのある衣が得られたが、盛付け中に衣の一部が具材から剥がれる。やや良好。
２点：油ちょう中に粉吹きした部位が一部脱落し、やや不良な外観。
１点：油ちょう中に粉吹きした部位の多くが脱落し、不良な外観。(Evaluation criteria for the appearance of fried chicken)
5 points: Coating with dusting on the entire surface is obtained by oil frying, and the coating does not fall off from the dusting portion during serving and eating. Very good.
4 points: Coating with dusting on the entire surface was obtained by oil frying, but part of the coating shifted from the ingredients during serving. Good.
3 points: Coating with dusting on the entire surface was obtained by oil frying, but a part of the coating was peeled off from the ingredients during serving. Fairly good.
2 points: Part of the part that was dusted during frying fell off, and the appearance was somewhat poor.
1 point: Most of the portions powdered during frying fell off, resulting in poor appearance.
（試験例３：振出し容器入り馬鈴薯澱粉）
製造例７の馬鈴薯澱粉を、直径５０ｍｍ、高さ１２０ｍｍの上部が開放した円筒容器に１００ｇ充填した後、該容器の天面に表３に記載の直径と振出し孔数を有する直径５０ｍｍ、厚さ０．２ｍｍの円形プラスチック板をはめ込み、振出し容器入り馬鈴薯澱粉を製造した。この振出し容器入り馬鈴薯澱粉を用いて、試験例１と同様の手順でとろみを製造し、その際の操作性を下記基準に従って評価した。とろみの製造では、鍋に大さじ１杯の馬鈴薯澱粉を投入する代わりに、鍋の１５ｃｍ上で振出し容器からの振出し操作（容器を１８０度回転させて振出し孔を下に向ける操作）を５回行って馬鈴薯澱粉を投入した。参考例として、製造例で用いた原料の馬鈴薯澱粉を用いて同様の評価を行った。とろみの製造および評価は、１０名の専門パネラーが行った。１０名の専門パネラーによる評価結果の平均点を、表３に示す。(Test Example 3: Potato starch in a shaken container)
After filling 100 g of the potato starch of Production Example 7 in a cylindrical container with a diameter of 50 mm and a height of 120 mm with an open top, a diameter of 50 mm and a thickness of 50 mm having the number of holes and the diameter shown in Table 3 are placed on the top surface of the container. A 0.2 mm circular plastic plate was fitted to produce shaken container-packed potato starch. Using this shaken container-filled potato starch, thickening was produced in the same procedure as in Test Example 1, and the operability at that time was evaluated according to the following criteria. In the production of thickening, instead of putting 1 tablespoon of potato starch into the pot, the operation of shaking out from the shaking container (the operation of turning the container 180 degrees and pointing the shaking hole downward) is performed 5 times at 15 cm above the pot. Then, potato starch was added. As a reference example, the same evaluation was performed using the raw material potato starch used in the production examples. The production and evaluation of thickening were performed by 10 expert panelists. Table 3 shows the average score of evaluation results by 10 expert panelists.
（とろみ製造時の操作性の評価基準）
５点：振り出された粉が鍋内の直径１０ｃｍ程度の範囲に散らばり、ダマのないあんかけ状のとろみが得られた。極めて良好。
４点：振り出された粉が鍋内に散らばり、ダマのないほぼあんかけ状のとろみが得られた。良好。
３点：振り出された粉がやや狭い範囲に散らばるか、またはわずかに鍋の外に飛散する。とろみはやや緩いもしくはやや強いか、またはわずかにダマがある。やや良好。
２点：振り出された粉が狭い範囲に散らばるか、または鍋の外に飛散する。とろみは緩いもしくは強いか、またはダマがある。やや不良。
１点：振り出された粉が狭い範囲に集中して大きなダマになるか、または鍋の外に広く飛散する。とろみはほとんど付かない。不良。(Evaluation criteria for operability during thickening production)
5 points: The shaken powder was scattered in a range of about 10 cm in diameter in the pan, and a thick sauce-like sauce without lumps was obtained. Very good.
4 points: The shaken-out powder was scattered in the pot, and a thick paste-like consistency without lumps was obtained. Good.
3 points: The shaken powder scatters in a slightly narrow range or slightly scatters outside the pot. Thickness is moderately loose, moderately strong, or slightly lumpy. Fairly good.
2 points: The shaken powder scatters in a narrow range or scatters outside the pan. Thickness is loose or strong or lumpy. Somewhat poor.
1 point: The shaken powder concentrates in a narrow range and forms large lumps, or widely scatters outside the pan. Almost no thickening. Defective.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2000350561A (en) | 1999-06-11 | 2000-12-19 | Nisshin Flour Milling Co Ltd | Powder for deep-fried food |
| JP2011213585A (en) | 2010-03-19 | 2011-10-27 | Sumitomo Chemical Co Ltd | Method for production of honeycomb structure, honeycomb structure, and particulate filter |
| WO2015119295A1 (en) | 2014-02-10 | 2015-08-13 | 日清フーズ株式会社 | Packaged flour |
| WO2017204335A1 (en) | 2016-05-27 | 2017-11-30 | 日清フーズ株式会社 | Packaged mix for fried food |
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| JPS5810059B2 (en) * | 1981-02-28 | 1983-02-24 | ホクレン農業協同組合連合会 | Method for producing granular potato starch |
| JPH0749441B2 (en) * | 1991-10-02 | 1995-05-31 | 株式会社丸三美田実郎商店 | Granule potato starch manufacturing method and manufacturing apparatus |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000350561A (en) | 1999-06-11 | 2000-12-19 | Nisshin Flour Milling Co Ltd | Powder for deep-fried food |
| JP2011213585A (en) | 2010-03-19 | 2011-10-27 | Sumitomo Chemical Co Ltd | Method for production of honeycomb structure, honeycomb structure, and particulate filter |
| WO2015119295A1 (en) | 2014-02-10 | 2015-08-13 | 日清フーズ株式会社 | Packaged flour |
| WO2017204335A1 (en) | 2016-05-27 | 2017-11-30 | 日清フーズ株式会社 | Packaged mix for fried food |
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| Journal of the European Ceramic Society，Vol. 26，2006年，pp.1301-1309 |
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