JPH089907A - Starch-originated food raw material having both water retainability and oil retainability and food for using the same - Google Patents

Abstract

PURPOSE:To obtain the subject food raw material having a good binding effect, a good fat or oil separation-preventing effect, and a good drip-preventing effect without deteriorating the texture of a food by subjecting high amylose starch or a starchy substance high in amylose content to an alpha-amylose-forming treatment. CONSTITUTION:High amylose starch having an amylose content of 40-70% or a starchy substance controlled its amylose content to 40-70% is subjected to an alpha-amylose-forming treatment using a biaxial extruder, etc. The extent of the alpha-amylase formation is controlled to 20-80% to give both water retainability and oil retainability. The treatment using the biaxial extruder is performed by adding water in an amount of 15-35% based on the solid content of the starchy substance, and treating the mixture with a screw having a reverse screw or a needle disk at the tip at a barrel temperature of 110-160 deg.C under a treatment pressure of 15-100kg/cm<2>.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a starch-derived food material having a high water-retaining property and a high oil-retaining property obtained by subjecting a starch material having a high amylose content to a gelatinization treatment, and a food product using the same. It is about.

[0002]

2. Description of the Related Art Conventionally, foods such as processed meats and fish meats that are heat-treated containing oils and fats, and foods such as soybean protein, vegetable protein such as gluten, or starch for the purpose of preventing binding, separation of oils and drips Materials are used. Among them, in foods containing a relatively large amount of fats and oils such as hamburg, meat dumplings, gyoza, and Shumai, the workability is lowered due to the separation of oils and fats during processing or storage, and the quality is inferior or the yield is large. Therefore, it is essential to add these food materials.

However, these food materials have the following drawbacks. That is, in the case of plant protein,
Although it has excellent effects in preventing oil and fat separation and drip prevention, these are expensive and are not used in large amounts for economic reasons. Further, the use of vegetable protein is not preferred because the elasticity is increased by heating to give a gum-like texture and the taste is impaired, and the odor, color and taste peculiar to the protein also deteriorate the taste. On the other hand, in the case of the pregelatinized starch having a normal amylose content of 25% or less, the effect of preventing oil and fat separation is extremely low because it has a water-retaining property but no oil-retaining property, and the texture is impaired because it is pasty. For this reason, foods containing oils and fats that are heat-treated, such as hamburg, gourd, shumai, processed meat and fish processed foods such as meat dumplings, grasshopper fried foods, food taste of oil-cooked foods such as breaded foods There is a demand for an inexpensive food material that exhibits excellent effects on binding, prevention of separation of fats and oils, and prevention of drip without deterioration in feeling.

On the other hand, there are many known examples in which high amylose starch is conventionally used in foods.

[0005] As an example of using unprocessed high amyloose starch in foods, by adding high amyloose starch to the raw material for making noodles, the "ashi" and "bushi" of noodles are strengthened and the texture is improved. As well as "Noby" and "Fuyake" after cooking
Aiming to suppress (Japanese Patent Publication No. 50-3912)
No. 8), or by adding high amylose starch to foods that are treated at high temperature such as retort foods, to strengthen the "ashi" and "kosi" of the foods and improve the texture (JP-B-54).
No. 23970) and suppression of quality deterioration during storage (Japanese Patent Publication No. 58-26311).
Furthermore, by adding high amylose starch to the raw material of glutinous rice cake, it is quickly restored by pouring hot water or heating for a few minutes to use it for instant glutinous rice with a good texture and flavor (Japanese Patent Publication No. 3-42068). Issue).

On the other hand, examples of means for gelatinizing starch include drum dryers, extruders, jet cookers and the like, and it is a well-known method in the art to gelatinize with a twin-screw extruder. Starch Science Handbook (Asakura Shoten, 1977) or starch and related sugar experiment method
(Society Press Center, 1986). A method for converting high-amylose starch into α by an extruder treatment is described in JP-A-49-66849, and C.I. Mercier et al., Cereal Chemistry Vol.52 No.
3 283-297 (1975) or Hanna et al., Cereal Chemistry
Detailed contents are also reported in the literature of Vol.65 No.2 138-143 (1988).

[0007] As an example of utilizing the pregelatinized high amylose starch in foods, gelatinized by spray-drying the high amylose starch is essentially coated with french fries, pasta and gelatine dessert. , Surimi, canned pet food, grasshopper-fried food, by adding to breaded food, etc., to supplement the gel strength of these foods, or air on the surface of these foods,
The imitation cheek is obtained by preliminarily gelatinizing a high amylose starch which is imparted with a property of impermeability of oil and / or water (JP-A-4-311356) or is derivatized by octenylsuccinic acid.
Casein because it has a texture comparable to
As a substitute for gut (Japanese Patent Publication No. 61-57), or by adding high-amylose starch that has been pre-extruded and completely pre-dispersed to a raw material for puffed extruded food such as snack foods and cereal foods, it is chewy or water-resistant. (Japanese Patent Application Laid-Open No. 5-292934), and a product obtained by subjecting a high-amylose starch or a crushed product of high-amylose corn to a gelatinization treatment has a mashed potato-like texture (Japanese Patent Application Laid-Open No. Hei-hei). No. 3-292866) has been proposed. Takahashi et al., "Cooking Science," Vol. 21, No. 1 (1988), use the high-amyloose starch that has been pregelatinized with a drum dryer as a raw material for sausage, which strengthens the "strain" of sausage. It has been reported that the feeling is improved and the simmering is reduced.

However, these proposals utilize the gel strength and film-forming property of high amylose starch or a starch material having a high amyloose content or the unique texture of the α-form of high amylose starch, There is no known example in which the α-compound of high-amylose starch is used in foods because it has both water-retaining property and oil-retaining property.

[0009]

DISCLOSURE OF THE INVENTION The present invention overcomes such problems of food materials, and treats high-amylose starch, which is an inexpensive raw material as compared with vegetable proteins, with a gelatinization treatment to produce food products. Connect without losing texture
An object of the present invention is to provide a food material having an oil / fat separation prevention / drip prevention effect and a food product using the same.

[0010]

[Means for Solving the Problems] As a result of various researches aimed at solving the problems, as a result, high-amylose starch, which is a cheaper raw material than vegetable protein, is subjected to pregelatinization treatment under specific conditions. It was newly found that the quality can be modified so that it can retain both in the coexisting system of water and oil. Utilizing these properties, the following food materials and foods using them were completed. That is, the starch-derived food material of the present invention is a high amylose starch or amylo-
It has both water-retaining property and oil-retaining property obtained by subjecting a starch material having a high sugar content to a gelatinization treatment. In addition, the starch quality in such food materials has an amylose content of 4
The high amylose starch content is 0 to 70% or the amylose content is adjusted to 40 to 70%.
The degree of conversion is 20 to 80%, and the [alpha] conversion is a process using a twin-screw extruder. The degree of alpha conversion is 20 to 8
The reason for limiting the content to 0% is that sufficient water retention cannot be obtained when the degree of gelatinization is 20% or less, and conversely, sufficient oil retention cannot be obtained when it exceeds 80%. Further, in the treatment with the twin-screw extruder, water is added so that the water content is 15 to 35% with respect to the solid content of starch, and the barrel temperature is 110.
This is a treatment using a screw having a reversing screw or a kneading disc at the screw tip at a temperature of up to 160 ° C., a processing pressure of 15 to 100 kg / cm ² . For the purpose of connecting such starch-derived food materials, preventing separation of oils and fats, and preventing drip, foods containing oils and heat-treated, such as hamburg, gyoza, shumai, meat dumplings and processed meat products, It is added to a food selected from a group consisting of oil-cooked foods such as butter-fried foods and foods sprinkled with bread crumbs or foods similar thereto.

[0011]

Example 1 An example of the present invention will be shown below. A high amylose corn starch (amyloose content 70%) was used in an Extruder KEI-45A (see FIGS. 1 and 2) manufactured by Kowa Industry Co., Ltd., with a barrel temperature of 150 ° C. and a pressure of 33 to 37 kg.
/ Cm ² , screw speed 280 rpm, die 2.5 mm x 1
In the 0 hole, screw arrangement, a screw containing one reverse screw-1 at the tip is used, and the raw material supply amount is 35 kg /
At the time of treatment for hr, water was added so that the water content was 30% by weight (vs. dry weight), and the product was pregelatinized. Approximately 5% by weight of water content of α-extruded product extruded in the half-expanded state with a hot air dryer.
After drying to 0, it was crushed with a pin mill crusher equipped with a screen of 0.3 mm, and the residue remaining on the sieve was removed using a 100-mesh sieve to obtain the target food material sample. . With respect to the obtained food material samples, the degree of gelatinization, water / oil retention and texture were examined by the following methods.

(Measurement of Degree of Alpha) The degree of Degree of Alpha is measured by GG Bi
rch et al., Starch, vol. 25, 98-100 (1973). That is, 10 ml of 0.2N KOH was added to 0.1 g of the sample, and the mixture was stirred for 30 minutes and then 1 at 1000 × G.
The precipitate was removed by centrifugation for 0 minutes. Neutralize the resulting supernatant with 1N HCl, dilute appropriately and then take 3 ml.
0.03 ml of iodine solution was added and the absorbance at 600 nm was measured. On the other hand, the same operation was performed using 0.6 N KOH, and the value of the obtained absorbance was set to 100 to express the degree of α-formation. % Α-degree = (absorbance when dissolved in 0.2N-KOH / absorbance when dissolved in 0.6N-KOH) × 100

(Measurement of Water Retention) The water retention is measured by the following method. That is, 10 ml of distilled water was added to 0.5 g of the sample, the mixture was stirred, and then allowed to stand at 30 ° C. for 30 minutes. Then, centrifugation (1000 × G, 10 minutes) was performed to separate a precipitate and a supernatant, and the weight of the obtained precipitate was designated as A. Further, the obtained precipitate was dried to dryness (constant temperature of 105 ° C.) and weighed, and this was designated as B, and the water retention capacity was expressed by (AB) / B.

(Measurement of oil retaining property) The oil retaining property is measured by the following method. That is, 100 g of water and 2 parts of oil for 20 g of the sample.
0 g was added and homogenized with a homogenizer. Pack this paste in a casing tube with a diameter of 30 mm,
The mixture was thermally solidified by heating at 30 ° C. for 30 minutes and cooled in running water for 30 minutes. This gel was cut and the cross section was observed at 50 times and judged by the presence or absence of oil droplets. Further, the gel obtained by this operation was eaten to examine the texture.

As mentioned above, the starch used in the present invention has an amylose content of 4 in the starch.
It is 0 to 70%, but preferably 50 to 65%. Starch derived from grain,
It may be a physicochemically or biologically synthesized starch, or a raw material or processed product thereof. Currently, the relatively easily available high amylose content starchy material was prepared from amylo maize corn,
So-called high amylose starch (amylose content about 70%) and pure amylose (amylose content 100)
%). These high amylose content starches, especially high amylo-corn starch and common grain derived starches such as rice, wheat, barley, rye, oat, corn and rhizome derived starches such as potato and sweet potato. , A starch derived from tapioca or legumes, for example, a starch prepared from mung beans, peas, etc., and other sago starch, etc., so that the amylose content in the mixture is in the range of 40 to 70% Is preferably used.

The conditions of the twin-screw extruder treatment include the amylose content of the starch to be treated, the amount of water added depending on the starch species, the barrel temperature, the pressure, the raw material charge, and the screw rotation speed. The target product can be manufactured by proper selection. For example, the amylose content is 70
% High amylose starch as the object to be treated is 15 to 15
35 wt% (relative to dry weight) treated moisture range, preferably 20-30%, barrel temperature 110-160 ° C.
Preferably 130 to 150 ° C., the processing pressure is 15 to 10
Range of 0 kg / cm ^2, preferably 30~80kg / cm ^2, screw - 1 of the real length of - the shape screw for
It is desirable that / 7 to 1/5 be occupied by the reverse screw.

Further, the method for pregelatinization is not necessarily limited to the method shown here, and "a starch-derived food material characterized by having both water retention and oil retention" other than the above-mentioned production methods. Can be manufactured. For example, the paste solution of high-amylo-corn starch (amyloose content 70%) that has passed through an on-rate at 100 ° C or higher is dried by a drum dry at a surface temperature of 100 ° C or higher and crushed to obtain the object. The product can be manufactured. However, drum drying is not desirable because it is expensive to produce and provides inexpensive food materials.

[0018]

Example 2 High-amylo-corn starch (amylo-
(50% content) in the same manner as in Example 1 using an Extruder KEI-45A manufactured by Kowa Industry Co., Ltd. with a barrel temperature of 140.
℃, pressure 60 ~ 70kg / cm ² , screw speed 280r
pm, die 5 mm x 1 hole, screw with a reversing screw-1 at the tip of the screw arrangement, and when the raw material supply rate is 35 kg / hr, the water content is 30% by weight (vs. dry weight) As described above, water was added to pregelatinize.
Drying, crushing and sieving were performed in the same manner as in Example 1 to obtain a food material sample. With respect to the obtained food material sample, the degree of gelatinization, the water-retaining / oil-retaining property and the texture were examined by the method described in Example 1.

[0019]

[Comparative Example] Cornstarch (amyloose content 25%) was used in the same manner as in Example 1, and Extruder K manufactured by Kowa Industry Co., Ltd.
With EI-45A, barrel temperature 140 ° C, pressure 70-8
0kg / cm ² , screw speed 280rpm, die 5mm × 1
In the hole and screw arrangement, the reverse screw at the tip
Using a screw containing one, the raw material supply rate is 35 kg / hr
At the time of the treatment, the water was added so that the water content was 30% by weight (based on the dry weight), and the gelatinization treatment was performed. Drying, crushing and sieving were performed in the same manner as in Example 1 to obtain a food material sample. With respect to the obtained food material sample, the degree of gelatinization, the water-retaining / oil-retaining property and the texture were examined by the method described in Example 1.

Table 1 shows the results of the measurement of the degree of gelatinization, the water-retaining / oil-retaining properties, and the texture of the food material samples prepared in Examples 1, 2 and Comparative Example.

[0021]

[Table 1]

[0022]

Example 3 Using the food material samples prepared in Examples 1, 2 and Comparative Example, a hamburger was produced according to the formulation shown in Table 2.

[0023]

[Table 2]

The hamburg produced according to the conventional method was the one using the food material samples of Examples 1 and 2 as well as the one containing soybean protein in which oil and fat separation and dripping during or after cooking were suppressed. It is equivalent or better.
In the case of using the food material samples of Examples 1 and 2, the separation of oil and fat and drip were suppressed and the yield was improved as compared with the control and the comparative example in which no addition was made. On the other hand, the soy protein-added one had a gum-like texture, while the ones using the food material samples of Examples 1 and 2 were excellent in both texture and taste. The results are shown in Table 3.

[0025]

[Table 3]

[0026]

Example 4 A fried chicken was produced using the food material samples prepared in Examples 1, 2 and Comparative Example. That is, to 100 g of chicken thigh meat, 10 g of the seasoning liquid having the composition shown in Table 4 and 0.5 g of the food material samples prepared in Examples 1, 2 and Comparative Example were added and soaked for 30 minutes, and potato starch was used. After wrapping, 170 ° C., pre-fried for 3 minutes, frozen at − (minus) 18 ° C., cooked in a microwave oven, and evaluated for appearance and texture.

[0027]

[Table 4]

The fried chicken prepared according to the conventional method was used in Example 1,
In each of the samples using the food material samples of Example 2, oil and fat separation and drip after microwave oven cooking were suppressed. As a result, the drip and the oil content were suppressed from moving to the batter, and the fried food could be produced without impairing the crispiness of the batter, which is a characteristic of fried foods. The results are shown in Table 5.

[0029]

[Table 5]

[0030]

As is clear from the above results, according to the present invention, a high-amylose starch, which is a cheaper raw material than vegetable proteins, or a starch material having a high amylose content is subjected to a gelatinization treatment. Providing a food material that has both water and oil retention properties, and has the effect of preventing dripping, separation of fats and oils and dripping during processing or storage without adding to the food product while reducing the texture of the food product. it can.
Also, a starch material having a high degree of water retention and oil retention obtained by subjecting a high amylose starch or a starch material having a high amylose content to a gelatinization treatment with a biaxial extruder is heat-treated with an oil and fat. By adding to foods, such as hamburg, gyoza, shumai, processed meat and fish processed foods such as meat dumplings or grasshopper fried foods, oil-cooked foods sprinkled with bread crumbs, etc., drip during processing or storage or The separation of oils and fats can be prevented, and as a result, a food product with a juicy feel can be provided without improving the workability and yield, and further, reducing the original taste and texture.

[Brief description of drawings]

FIG. 1 is an overall view of an extruder used for alpha conversion processing.

FIG. 2 is a sectional view of a barrel and a screw part.

Claims (7)

[Claims] 1. A food material derived from starch having both water and oil retention properties obtained by subjecting high amylose starch or starch material having a high amylose content to a gelatinization treatment. 2. A high amylose starch having an amylose content of 40 to 70% or a starch material prepared to have an amylose content of 40 to 70% and having a degree of gelatinization of 20 to 80%.
The starch-derived food material according to claim 1, which has been subjected to a gelatinization treatment. 3. The starch-derived food material according to claim 1 or 2, wherein the pregelatinization treatment is a treatment with a twin-screw extruder. 4. The treatment with the twin-screw extruder hydrolyzes so that the water content is 15 to 35% with respect to the solid content of starch, the barrel temperature is 110 to 160 ° C., and the treatment pressure is 15 to. The starch-derived food material according to claim 3, wherein a screw having a reversing screw or a kneading disc at the screw tip is used at 100 kg / cm ² . 5. An oil / fat comprising the starch-derived food material of claim 1, claim 2 or claim 3 or claim 4 for the purpose of preventing tie / fat separation and drip prevention. Foods that are heat treated including. 6. The oil or fat according to claim 5, wherein the food is selected from a group consisting of hamburg, gyoza, shumai, meat dumplings or similar meat and processed fish foods. Foods that are heat treated including. 7. The oil / fat according to claim 5, wherein the food is selected from a group consisting of grass-fried food, breaded food or similar oil-cooked food. Foods containing and heat treated.