JPS5810057B2 - Processed starch manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing processed starch, in particular a method for mixing raw soybean flour with starch at a ratio of 0.1 to 20% by weight and adjusting the initial moisture content of this mixture to 8% by weight or more. The present invention relates to a method for producing processed starch, which is then heat-ripened at a predetermined temperature.

Traditionally, fresh fish meat from nearby waters has been used to manufacture fish paste products.

Because the fish meat was fresh, the strength of the horse mackerel in the seafood paste product was sufficiently satisfying with just the fish meat.

However, recently it has become difficult to obtain fresh fish meat.

Therefore, starch is added to seafood paste products to strengthen the horse mackerel.

The amount of starch added is as low as 2-3%, and as high as 2%.
Exceeds 0%.

The average starch content appears to be 7-8%.

Starch exhibits superior elasticity-enhancing effects compared to many other natural polymeric materials, such as gluten, soy protein, and gelatin.

When trying to use fish meat that has a low leg-forming ability and does not stick together on its own as a raw material for a pastry product, starch is
Therefore, it is heavily used as an essential reinforcing material.

Natural starches such as potato starch, wheat starch, and corn starch are usually used as the starch, but it is desired that a more excellent leg-enhancing material be developed.

Examples of processed starch with excellent leg-strengthening ability include the method disclosed in Japanese Patent Publication No. 45-32898 and the method disclosed in Japanese Patent Publication No. 1124.7/1983.
There is a number method.

All of them require complicated manufacturing operations and have problems in their suitability as food additives.

The present invention involves specifying the initial moisture content of a mixture of a predetermined amount of starch and raw soybean flour in a predetermined range, and heating this mixture in a specific temperature range. It was completed based on the inventor's new findings that heat-native proteins can be effectively involved, and as a result, the ability to enhance leg strength can be extremely increased.

An object of the present invention is to provide a method for producing a processed starch that significantly improves the starch ability when added to a fish paste product, particularly a fish paste product.

Another object of the present invention is to provide a method for producing processed starch that is easy to operate.

Yet another object of the present invention is to provide a method for producing processed starch that is highly compatible as a food additive.

The present invention will be explained in detail below.

The processed starch of the present invention consists of raw soybean flour and starch.

Raw soybean flour contains enzymes such as β-amylase.

The manufacturing method for this processed starch begins with adding 0 raw soybean powder to the starch.
．． It is mixed in a proportion of 1 to 20% by weight, preferably 0.3 to 3% by weight.

In practice, a predetermined amount of raw soybean flour is first dispersed in a predetermined amount of water.

Starch is mixed into the resulting dispersion and adjusted so that the ratio of raw soybean flour to starch is as described above.

The initial moisture content of this mixture is then adjusted to 8% by weight or more, preferably in the range of 15 to 25% by weight.

As the starch, conventional examples such as potato starch, wheat starch, and corn starch are used.

The above mixture with adjusted initial moisture is then heated to 100°C.
Thereafter, it is heated particularly at a temperature range of 60 to 80° C. for 3 to 6 hours.

The heating method is not particularly limited, and may be heated in an open shelf type, in a closed container, or heated while stirring.

Heating temperature and heating time are closely related; at lower temperatures, the heating time becomes longer, and at higher temperatures, the heating time becomes shorter.

However, heating at a temperature exceeding 100° C. reduces the effects of the present invention.

This is because dextrinization and coloration of starch progress.

The processed starch of the present invention is preferably heat-treated at 60 to 80°C for 3 to 6 hours.

Such heating conditions have been commonly used for starch and soybeans for a long time, and pose no problem from a food hygiene perspective.

As described above, in the present invention, (1) raw soybean flour is used as the starch; (2) the above mixing ratio of starch and raw soybean flour, the initial moisture setting value of the mixture, and the heating temperature are set to the above values. Identification is important in order to extremely increase the leg-strengthening ability of seafood paste products using the resulting modified starch.

In particular, the importance of using raw soybean flour in increasing the foot-strengthening ability of processed starch stems from the following experimental facts.

That is, a dispersion obtained by dispersing raw soybean flour (0.4 parts by weight) in water (5 parts by weight) was heat-treated at 80°C for 3 minutes, and starch (100 parts by weight) was added to this heat-treated dispersion as known. Department)
Fish paste products such as kamaboko obtained using processed starch obtained by mixing and adjusting the initial moisture content and then heating and aging at 60°C do not have enhanced reed ability. Do not heat the liquid before heating it, for example at 60°C.
When heat-treated for a minute, the processed starch obtained by the same steps using this dispersion dramatically increases the legs of fish paste products such as kamaboko (fish cake paste) obtained using the processed starch.

From this phenomenon, it is thought that enzymes such as β-amylase and heat-undenatured proteins contained in raw soybean flour are involved in some way in improving the leg-strengthening ability of processed starch.

Even if soybean protein is used in place of raw soybean flour, the processed starch of the present invention cannot have the potency enhancing ability because soybean protein does not contain effective enzymes.

Example 1 As raw soybean flour, Varnish Lipo, a product manufactured by NICCA Yushi ■, was used.

61 pieces of varnish lipo were taken and well dispersed in 100 ml of water.

The mixture was mixed with 1 kg of corn starch, thoroughly mixed in a crusher, and spread to a thickness of about 1 cm. After adjusting the moisture content to about 20% by weight, it was heated at 70° C. for 4 hours in a shelf dryer.

After heating was completed, it was crushed.

Example 2 Instead of spreading and heating in the rack dryer as in Example 1, the sample was placed in a plastic bag, tightly sealed, and then placed in an oven at 70° C. and heated for 4 hours.

Example 3 Wheat starch was used instead of cornstarch in Example 1.

Example 4 Potato starch was used instead of cornstarch in Example 1.

Example 5 In place of the varnish/lipo used in Example 1, Profras C, a trade name manufactured by Fuji Oil ■, was used.

Example 6 Instead of the varnish lipo used in Example 1, crushed raw soybeans passed through 40 meshes were used.

Example 7 In Example 1, the amount of Nislipo mixed was 5% by weight based on the starch.

Comparative Example 1 Example 1 except that only mixing was performed and no heat treatment was performed.

Comparative example 2 Unprocessed cornstarch.

Comparative example 3 Unprocessed wheat starch.

Comparative example 4 Unprocessed potato starch.

〔Test method〕

A kamaboko test was conducted based on the samples according to each example.

A Combined second grade Surimi 5002 salt
157 sugar
107 Monosodium glutamate
52 samples (starch) 75
Water 150gB
Kamaboko production method (1) Cut the fish paste (frozen) into small pieces.

This was put into a crusher whose surroundings were cooled with ice water, and kneaded for 15 minutes.

(2) Salt, sugar, and monosodium glutamate were added and mixed for 20 minutes.

(3) Ice water was added to the sample (starch) and the obtained sample was thoroughly stirred, and the obtained sample was added to the above mixture and mixed for 10 minutes.

(4) Immediately after that, the Freharon casing (folding diameter 3C)
m) was filled and sealed, and heat-treated at 90°C for 30 minutes.

(5) After heating, the mixture was cooled overnight under running water and then stored in a refrigerator (approximately 5° C.).

Measurements were carried out on the next day and on the 14th day of kamaboko production.

Measurement items are sensory test and gel strength; sensory test is 10
The evaluation is done by a panel of people, and the evaluation is mainly based on the quality of the texture (its texture is pliable and elastic).

Gel strength was measured using a texturometer.

The measurement conditions were as follows. Based on the above measurement, multiply the chart height by 750 and find out the gel strength? /cm2.

Claims (1)

[Claims] 1. A method for producing processed starch, in which raw soybean flour is mixed with starch at a ratio of 0.1% to 20%, the initial moisture content of this mixture is adjusted to 8% or more, and then heat-ripened.