JPH08154605A - Adhesion-preventing material for food - Google Patents

Abstract

PURPOSE: To provide the food adhesion-preventing material consisting mainly of slightly solubilized acetylated starch having a low water content, little in the muddiness of boiled water, substantially not boiled over, excellent in the adhesion-preventing effect in a small amount, and useful for noodles, etc. CONSTITUTION: The adhesion-preventing material for the food consists mainly of slightly solubilized acetylated starch having a low water content of <8% and an acetylation degree of >=0.005. The slightly solubilized starch has preferably a cold water-soluble saccharide content of 0.1-10%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an anti-adhesion material for foods, which is mainly composed of starch.

[0002]

2. Description of the Related Art In the production of foods, especially doughs such as noodles and rice cakes, wheat flour and starch are used to prevent mutual adhesion in order to improve work efficiency and maintain product value during product distribution. Also known as dusting powder, hand flour, and flour). In these cases, it is naturally hygienic, and it is better to have a small amount of anti-adhesion effect, especially in noodles, it is difficult for boiling water to spill over when boiled, and the surface of the boiled noodles has little stickiness Is desired.

In order to meet the above demands, conventionally, a method of oxidizing starch to improve the fluidity of the powder (JP-A-1-179658), and a lubricant is added to the starch. Method (JP-A-4-325062),
A method for reducing various bacteria by treating starch with acid (Japanese Patent Laid-Open No. 6-133)
No. 713) is known.

However, there is a drawback of using an unnecessary additive for food use. In addition, in and, the method of obtaining a food dusting powder which has good fluidity of the powder and is easy to handle, has a small number of germs and is hygienic, and has little turbidity of boiling water is described. The preventive effect is not sufficient, and there is a problem in practical use, and the problem of boiling water spilling when used for noodles has not yet been solved.

[0005]

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned problems in anti-adhesion materials for foods and has an excellent anti-adhesion effect even in a small amount, and particularly in noodles, it is hard to spill and has good cost performance for food adhesion prevention. The purpose is to provide the material.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have used acetylated starch, which has less water than usual and is slightly solubilized, as an anti-adhesive material. Then, it was found that a small amount has an excellent anti-adhesion effect, the boiling water has less turbidity in noodles, and the spillage is less likely to occur, and the present invention has been completed. That is, a powder mainly composed of a lightly solubilized low-moisture acetylated starch exerts an excellent effect as a food adhesion preventing material.

Although the mechanism of action of the present invention is not clear, it is presumed as follows. That is, the starch particles are solubilized only slightly and their water content is lowered to improve the fluidity of the starch granules and facilitate the dispersion, and the starch molecules that are acetylated and have increased hydrophobicity absorb water appropriately. It is considered that the anti-adhesion ability is effectively exhibited by suppressing the migration of water. Furthermore, it is considered that the change in the hydrophilic / hydrophobic balance due to acetylation reduced the foamability of the starch molecules, making it difficult for the starch molecules to spill over.

As the raw material starch used for the anti-adhesion material for food of the present invention, various corn starch, wheat starch, barley starch, rice starch, potato starch, sweet potato starch, tapioca starch, sago starch, mung bean starch and the like can be used. , Especially underground starch. As a method for slightly solubilizing starch, conventional oxidation such as hypochlorite and persulfate, acid treatment with mineral acids such as hydrochloric acid and sulfuric acid, α-amylase, β-amylase, etc. There are no particular restrictions for achieving the object of the present invention, and any one of these methods or a combination thereof may be used.

Further, in the present invention, the cold water-soluble sugar content is preferably 0.1 to 10% of the original starch. If the cold water-soluble sugar content is less than 0.1%, the anti-adhesion effect is not so great, and if it exceeds 10%, the binding effect appears conversely.

The cold water-soluble sugar content here is quantitatively calculated as follows. That is, 1 g of starch was added with cold water to obtain 1
Make up to 0 ml. Shake this for 30 minutes, centrifuge,
The concentration of sugar in the supernatant is determined by the phenol-sulfuric acid method. The sugar content of the supernatant is calculated in% of starch. The phenol-sulfuric acid method was carried out in accordance with the method described on page 45 of "Biochemical Experimental Method 19 Starch and Related Carbohydrate Experimental Method" published by the Academic Society Publishing Center (first edition on October 10, 1986). . That is, phenol and concentrated sulfuric acid were added to the supernatant diluted to an appropriate concentration, the absorbance at 490 nm was measured, and the soluble sugar amount was calculated from the assay line using glucose.

As the acetylation method in the present invention, there is a method using acetic anhydride and vinyl acetate, but either method may be used alone or in combination. The degree of acetyl substitution is not particularly limited, but if it is 0.005 or more, the anti-adhesion effect is improved and spillage is less likely to occur, so the degree of substitution is preferably 0.005 or more.

The degree of acetyl substitution is determined by Draft International S
Modifi described in tandard ISO / DIS11213
ed starch-Determination of acetyl content-Enzymati
It was measured according to the c method. That is, acetyl CoA
Synthetic enzyme / citrate synthase / malic acid dehydratase are coupled, and NADH produced is measured, and free acetic acid in starch and total acetic acid of hydrochloric acid heat-treated starch are separately determined.
Free acetic acid is subtracted from total acetic acid to calculate the bound acetic acid, which is used as the acetyl group% (A) dry base. The acetyl substitution degree (DS) is calculated by the following formula. DS = (162 × A) / (4300−42 × A)

The water content of the anti-adhesion material of the present invention should be lower than the water content of ordinary starch, that is, 10% or less is preferable, and if it is less than 8%, the anti-adhesion effect is remarkably improved. Is particularly preferable. 10% water
As the drying means to be described below, there are air flow drying, stirring heat drying, fluidized bed drying, reduced pressure heat drying and the like, but the air flow drying method is particularly preferable in terms of cost.

[0014]

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited thereto. (Example 1) Low-moisture oxidized acetylated tapioca starch (water content 7%) Low-moisture oxidized acetylated tapioca starch (water content 7%) was prepared using raw tapioca starch as a raw material as follows. Concentration 3
3% (W / W: anhydrous conversion) starch suspension water solution (slurry)
Was kept at 30 ° C. A sodium hypochlorite solution was added to this slurry so that the content of available chlorine was 0.8% of starch. Furthermore, the pH of the slurry was continuously adjusted with a 3% (W / W) concentration aqueous sodium hydroxide solution to 7-11. When available chlorine in the supernatant of the slurry was no longer detected, vinyl acetate monomer was added to starch to 1.6%.
(W / W) was added. The pH continued to be adjusted to 7-9. One hour after the addition of the vinyl acetate monomer, the pH was adjusted to 6 with 3% (W / W) concentration hydrochloric acid.
The slurry was filtered, washed with water, and then dried until the water content became 7%. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests. The degree of acetyl substitution is DS
= 0.02.

Example 2 Low-moisture oxidized acetylated potato starch (water content 7%) Using raw potato starch as a raw material, low-moisture oxidized acetylated potato starch (water content 7%) was prepared as follows. Concentration 33
% (W / W: anhydrous conversion) of a starch suspension aqueous solution (slurry) was kept at 30 ° C. To this slurry, a sodium hypochlorite solution was added with available chlorine to a starch content of 1.6%. Furthermore, the pH of the slurry was continuously adjusted with a 3% (W / W) concentration aqueous sodium hydroxide solution to 7-11. When no available chlorine was detected in the supernatant of the slurry, vinyl acetate monomer was added to the starch 4% (W /
W). The pH continued to be adjusted to 7-9. 1 hour after the addition of vinyl acetate monomer, 3
The pH was adjusted to 6 with hydrochloric acid with a concentration of (W / W). The slurry was filtered, washed with water, and then dried until the water content became 7%. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests. The degree of acetyl substitution is DS = 0.0
It was 5.

(Example 3) Low-moisture acid-treated acetylated corn starch (water content 5%) Using raw corn starch as a raw material, low-moisture-acid-treated acetylated corn starch (water content 7%) was prepared as follows. A starch suspension aqueous solution (slurry) having a concentration of 33% (W / W: anhydrous conversion) was kept at 30 ° C. Concentrated hydrochloric acid (36%) was added to this slurry so that the ratio to starch was 1.1%,
Stirring was continued for 2 hours. Next, the pH of the slurry was adjusted to 9 with an aqueous sodium hydroxide solution having a concentration of 3% (W / W), and vinyl acetate monomer was added so as to be 6.5% (W / W) of starch. Continue adjusting the pH of the slurry to 7-9, and after 1 hour of vinyl acetate monomer addition, add 3%
The pH was adjusted to 6 with (W / W) concentration hydrochloric acid. The slurry was filtered, washed with water, and then dried until the water content became 5%. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests. The degree of acetyl substitution is DS = 0.0
It was 8.

(Example 4) Low-moisture amylase-treated acetylated potato starch (water content 7%) Using raw potato starch as a raw material, low-moisture oxidized acetylated potato starch (water content 7%) was prepared as follows. Concentration 33
% (W / W: anhydrous conversion) of a starch suspension aqueous solution (slurry) was kept at 50 ° C. After adjusting the pH of this slurry to 6, Krystase PA (amylase) manufactured by Daiwa Kasei Co., Ltd. was added so as to be 0.05% of starch, and stirring was continued for 2 hours. After that, the water temperature is cooled to 30 ° C. and 3% (W
/ W) aqueous sodium hydroxide solution
Was adjusted to 9 and the vinyl acetate monomer was added to starch 6.5%.
(W / W) was added. Adjust the pH of the slurry to 7
The pH was adjusted to -9, and 1 hour after the addition of the vinyl acetate monomer, the pH was adjusted to 6 with 3% (W / W) concentration hydrochloric acid. After filtering and washing this slurry with water, the water content is 7%.
Dried until. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests. The degree of acetyl substitution was DS = 0.08.

(Example 5) Low-moisture oxidized acetylated potato starch (water content 10%) Using raw potato starch as a raw material, low-moisture oxidized acetylated potato starch (water content 7%) was prepared as follows. Concentration 33
% (W / W: anhydrous conversion) of a starch suspension aqueous solution (slurry) was kept at 30 ° C. To this slurry was added sodium hypochlorite solution with available chlorine to give 1.6% starch. Furthermore, the pH of the slurry was continuously adjusted with a 3% (W / W) concentration aqueous sodium hydroxide solution to 7-11. When no effective chlorine was detected in the supernatant of the slurry, vinyl acetate monomer was added to starch 4% (W / W)
Was added. The pH continued to be adjusted to 7-9. 1% after addition of vinyl acetate monomer, 3%
The pH was adjusted to 6 with (W / W) concentration hydrochloric acid. The slurry was filtered, washed with water, and then dried until the water content became 10%. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests. The degree of acetyl substitution is DS = 0.0
It was 5.

(Comparative Example 1) Low-moisture raw tapioca starch (water content of 7%) The raw raw tapioca starch used in Example 1 was dried by aeration at 50 ° C to obtain a low-moisture raw tapioca starch having a water content of 7%. .

Comparative Example 2 Oxidized tapioca starch (water content 1
2%) Raw tapioca starch was used as a raw material to prepare low-moisture oxidized tapioca starch (water content 7%) as follows. 33% concentration (W
/ W: Anhydrous starch suspension water solution (slurry) at 30 ° C
Kept warm. A sodium hypochlorite solution was added to this slurry so that the content of available chlorine was 0.8% with respect to starch.
Further, the pH of the slurry was continuously adjusted with a 3% (W / W) concentration sodium hydroxide aqueous solution so as to be 7 to 11. When no effective chlorine was detected in the supernatant of the slurry, the pH was adjusted to 6 with hydrochloric acid having a concentration of 3% (W / W). The slurry was filtered, washed with water, and dried until the water content became 12%. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests.

Comparative Example 3 Oxidized acetylated tapioca starch (water content 12%) Using raw tapioca starch as a raw material, low-moisture oxidized acetylated tapioca starch (water content 7%) was prepared as follows. A starch suspension aqueous solution (slurry) having a concentration of 33% (W / W: anhydrous conversion) was kept at 30 ° C. A sodium hypochlorite solution was added to this slurry so that the content of available chlorine was 0.8% with respect to starch. Furthermore, the pH of the slurry was continuously adjusted with a 3% (W / W) concentration aqueous sodium hydroxide solution to 7-11. When no effective chlorine was detected in the supernatant of the slurry, vinyl acetate monomer was added to starch 1.6.
% (W / W). The pH continued to be adjusted to 7-9. One hour after the addition of the vinyl acetate monomer, the pH was adjusted to 6 with 3% (W / W) concentration hydrochloric acid. The slurry was filtered, washed with water, and dried until the water content became 12%. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests. The degree of acetyl substitution was DS = 0.02.

Comparative Example 4 Low-moisture-acid-treated corn starch (water content 5%) Raw corn starch was used as a raw material to prepare low-moisture-acid-treated corn starch (water content 7%) as follows. A starch suspension aqueous solution (slurry) having a concentration of 33% (W / W: anhydrous conversion) was kept at 30 ° C. Concentrated hydrochloric acid (3
6%) was added to the starch to be 1.1%, and stirring was continued for 2 hours. The pH of the slurry was adjusted to 6 with a 3% (W / W) concentration aqueous sodium hydroxide solution. The slurry was filtered, washed with water, and then dried until the water content became 5%. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests.

Comparative Example 5 Highly soluble low-moisture oxidized acetylated potato starch A highly soluble low-moisture oxidized acetylated potato starch (water content 7%) was prepared from raw potato starch as a raw material as follows. A starch suspension aqueous solution (slurry) having a concentration of 33% (W / W: anhydrous conversion) was kept at 30 ° C. A sodium hypochlorite solution was added to this slurry so that the content of available chlorine was 6% of starch. Further, the pH of the slurry was continuously adjusted with a 3% (W / W) concentration sodium hydroxide aqueous solution so as to be 7 to 11. When no available chlorine was detected in the supernatant of the slurry, vinyl acetate monomer was added so that the content of starch was 4% (W / W). The pH continued to be adjusted to 7-9. One hour after the addition of the vinyl acetate monomer, the pH was adjusted to 6 with 3% (W / W) concentration hydrochloric acid. The slurry was washed by centrifugation and dried until the water content became 7%. After crushing this, it was sieved with a 60 mesh sieve and used for the following tests. The degree of acetyl substitution is D
It was S = 0.05. The above examples and comparative examples are summarized in Table 1.

[0024]

[Table 1]

(Test Example 1) Anti-adhesion effect during storage Addition of 35.5 parts by weight of 5.3% by weight saline to 100 parts by weight of wheat flour and roll clearance (RC) using a noodle making machine.
3mm rough 5 times, RC 3mm 3 times composite, RC
The noodle band was made by rolling 2.5 mm, RC 2.0 mm, and RC 1.7 mm. After cutting this noodle strip to a length of 25 cm,
No. Raw noodles were prepared by chopping with 10 blades. Twenty noodles were placed in a vinyl bag, and raw tapioca starch and Examples 1 to 5 were placed therein.
Then, the starches of Comparative Examples 1 to 5 were sprinkled on the noodles in an amount of 1.5 or 3.0% by weight, and the adhesion of the noodle strings to each other after 3 days of refrigeration was examined. The number of sticking out noodles with each other is shown in Table 2 (the larger the value, the lower the effect of preventing sticking). It can be seen that the product of the present invention has a high anti-adhesion effect even with a smaller amount.

(Test Example 2) Transparency of spilled water and boiling water and texture of noodles To a beaker having a capacity of 100 ml, 0.5 g of each starch of Example 1, Comparative Example 1 and Comparative Example 2 and 49.5 g of water were added. Suspended. It was heated directly with a 1200 W electric heater and the time until it overflowed from the top of the beaker was measured. The hot water overflowed in Example 1 for 7 minutes, Comparative Example 1 for 6 minutes, and Comparative Example 2 for 6 minutes and 45 seconds. The product of the present invention takes longer to overflow. That is, it seems that when noodles are actually boiled, they do not easily boil over. Therefore, 100 g of noodles prepared in the same manner as in Test Example 1
(3.0 wt% added) was added to 500 ml of boiling water.
It was placed in a liter capacity pot and heated for 9 minutes. The state of spillage was examined and evaluated in four levels. After cooling the boiling water to room temperature, the absorbance at 660 nm was measured and used as an index of transparency (the smaller the value, the higher the transparency). The results are shown in Table 2. It can be seen that the product of the present invention is less likely to spill over and that boiling water has good transparency. Furthermore, after the boiled noodles were allowed to cool, 5 male and 5 female panelists tasted each one, and the texture was good (3 points), normal (2 points), and bad (1 point), paying particular attention to the appearance of the noodles. The evaluation was made on the basis of three grades. Table 2 shows the total points scored by the panelists. It can be seen that the noodles using the present invention have a good texture.

[0027]

[Table 2]

[0028]

EFFECTS OF THE INVENTION According to the present invention, the use of a lightly solubilized, low-moisture acetylated starch has an excellent anti-adhesion effect even in a small amount. It is possible to obtain a low-cost anti-adhesion material for food that is difficult to process.

Claims (4)

[Claims] 1. An anti-adhesion material for foods, which is mainly composed of a lightly solubilized low-moisture acetylated starch. 2. The degree of acetyl substitution of acetylated starch is 0.
The anti-adhesion material for food according to claim 1, which has a 005 or more content. 3. The anti-adhesion material for food according to claim 1, wherein the water content of the starch is less than 8%. 4. The anti-adhesion material for food according to claim 1, wherein the slightly solubilized starch has a cold water-soluble sugar content in the range of 0.1 to 10%.