JPWO2018216748A1 - Starch modification method - Google Patents

Abstract

It is an object of the present invention to provide a method for modifying starch to inhibit at least one of swelling and disintegration of starch granules. The object is achieved by a method for modifying starch, comprising heating a mixture of starch and fruit-derived dietary fiber in the presence of water.

Description

  The present invention relates to a method for modifying starch and the like.

  BACKGROUND ART In food production, a filling material such as a flower paste containing wheat flour or starch as a main component is used for bread, confectionery, and the like. When starch is heated in the presence of a large amount of water, it absorbs ambient water and swells in a certain temperature range, thereby increasing the viscosity. Such a phenomenon is called "gelatinization" of starch. Because of this phenomenon, starch has been widely used as a thickener or shape retainer for processed foods. However, natural unmodified starch causes a phenomenon such as so-called "breakdown" in which the starch granules disintegrate during gelatinization or subsequent stirring and cannot maintain the original viscosity. “Breakdown” is more remarkable as the shearing force at the time of stirring is higher or the pH of the system is lower, and may be a problem in the production of processed food.

  For example, starches that cause breakdown are not suitable for food pastes such as flower pastes and jams, and starches in which a decrease in viscosity due to disintegration of starch granules has been suppressed have been conventionally used. As such starch, adipic acid-crosslinked starch or phosphoric acid-crosslinked starch (referred to as modified starch or modified starch) obtained by crosslinking glucose chains in a starch molecule by a chemical reaction and improving the quality is used.

Further, in order to suppress the breakdown of starch, various attempts have been made to modify starch by using a thickening polysaccharide in combination. In Patent Document 1, after mixing powder of xanthan gum and starch, water is added to adjust the water content. It is proposed that the starch be modified by heat-treating it at 100 ° C. to 200 ° C. for 30 minutes to 5 hours under dry conditions. Patent Document 2 discloses a method for producing a modified starch, wherein raw soybean flour is mixed at a ratio of 0.1% to 20% with respect to starch, and is heat-ripened at an initial moisture of 8% or more. ing. Further, both a decompression line and a pressurized steam line are provided, and starch is placed in a container capable of sealing both internal pressure and external pressure, and after depressurizing, pressurizing and heating by introducing steam, or performing this operation. By repeating the process, the starch is heated for a predetermined time and then cooled, and then a method for producing a wet heat-treated starch (Patent Literature 3), and a starch containing 0.1 to 10% by mass of a starch and an organic acid salt, followed by heat treatment. (Patent Literature 4), a polar solvent of 5 to 20% by mass with respect to starch, a polar solvent aqueous solution containing 15 to 30% by mass of water is dispersed in starch, and gelatinization is started. A method for producing a modified starch heated at a temperature not lower than 100 ° C. or higher (Patent Document 5) has been proposed.
The method of Patent Literature 1 has a problem in that moisture adjustment is required and the manufacturing process is complicated. In the method of Patent Document 2, the effect of suppressing the swelling and / or disintegration of the target starch granules is low. Further, the method of Patent Document 3 requires a special device to execute the method. In addition, since the methods of Patent Documents 4 and 5 use components such as salts or polar solvents, they may remain in the starch, and when used in foods, the flavor and the like may be degraded. .

  Patent Literature 6 discloses, as a technique for solving such a problem, a powder mixture in which the mass ratio of starch and water-soluble hemicellulose is 99.5: 0.5 to 80:20 (mass ratio) at 100 to 200 ° C. There has been proposed a starch modification method characterized by performing a wet heat treatment.

  However, there is still a need to provide a new method for solving the above problem.

JP 2005-54028 A JP-A-56-78572 JP-A-4-130102 JP 2005-171112 A JP 2006-131772 A International Publication No. 2009/110610

Accordingly, it is an object of the present invention to provide a method for modifying starch to inhibit at least one of swelling and disintegration of starch granules.
Another object of the present invention is to provide a method for producing a starch preparation in which at least one of swelling and disintegration of starch granules is suppressed, and to provide application examples of food products using the starch preparation.

  The present inventors have conducted intensive studies and found that the above-mentioned problems can be solved by a starch modification method including a wet heat treatment of a mixture of starch and fruit-derived dietary fiber. Reached.

  The present invention includes the following aspects.

(1) Reforming method Item 1.
A method for modifying starch, comprising heating a mixture of starch and fruit-derived dietary fiber in the presence of water.
Item 2.
Item 4. The method for modifying starch according to Item 1, wherein the heat treatment in the presence of water includes subjecting the mixture having a water content of less than 20% by mass to a wet heat treatment.
Item 3.
Item 3. The reforming method according to Item 1 or 2, wherein the temperature of the wet heat treatment is in the range of 95 to 140C.
Item 4.
Item 4. The reforming method according to item 2 or 3, wherein the wet heat treatment is a process of heating the mixture under a pressurized environment in which steam is introduced into a closed container for 5 to 300 minutes.
Item 5.
Item 1. The heat treatment in the presence of the water is a process of preparing a mixture having a water content of 20 to 50% by mass as the mixture and heating the mixture at 100 to 200 ° C. Reforming method.
Item 6.
The starch according to any one of claims 1 to 5, wherein the starch contains at least one selected from the group consisting of potato starch, tapioca starch, rice starch, corn starch, and sugarcane starch. The reforming method as described above.
Item 7.
Item 7. The modifying method according to any one of Items 1 to 6, wherein the fruit-derived dietary fiber is a composite dietary fiber containing a water-soluble dietary fiber and an insoluble dietary fiber.
Item 8.
Item 8. The modifying method according to any one of Items 1 to 7, wherein the fruit-derived dietary fiber is citrus fiber.
Item 9.
Item 10. The modifying method according to any one of Items 1 to 8, wherein the mixture contains the starch and the fruit-derived dietary fiber in a mass ratio of 99: 1 to 80:20.
Item 10.
The starch is
Adding ion-exchanged water to 1.2 g of the sample to make a total amount of 25 g and preparing a slurry;
The viscosity of the slurry, using a Rapid Visco analyzer,
(1) The temperature of the sample is
Hold at 50 ° C. for 0-60 seconds,
The temperature is raised at 0.203 ° C./sec from 60 to 282 seconds,
Hold at 95 ° C. for 282 to 432 seconds,
Cool at 0.200 ° C./sec for 432-660 seconds and hold at 50 ° C. for 660-780 seconds, and (2) rotate paddles
Under the conditions of 960 rpm from 0 to 10 seconds and 160 rpm after 10 seconds, when the measurement was performed during the 60 to 780 seconds,
Item 10. The modifying method according to any one of Items 1 to 9, wherein the modified starch is modified into a modified starch having a property that the maximum value of the viscosity is 500 mPa · s or less.

(2) Starch modifier Item 11.
A starch modifying agent containing fruit-derived dietary fiber as an active ingredient.
Item 11-1.
Item 12. The starch modifier according to Item 11, wherein the fruit-derived dietary fiber is a composite dietary fiber containing a water-soluble dietary fiber and an insoluble dietary fiber.
Item 11-2.
Item 11. The starch modifier according to item 11 or 11-1, wherein the fruit-derived dietary fiber is citrus fiber.

(3) Method for producing modified starch preparation Item 12.
Item 11. A method for producing a modified starch preparation, comprising modifying starch by the method for modifying starch according to any one of Items 1 to 10.

(4) Modified starch preparation Item 13.
Item 13. A modified starch preparation produced by the method according to Item 12.

(5) Modified starch granules and method for producing the same .
Modified starch granules containing starch granules and fruit-derived dietary fiber.
Item 15.
Modified starch granules containing amylopectin and fruit-derived complex dietary fiber.
Item 16.
Item 16. The modified starch granule according to Item 15, further containing amylose.
Item 16-1.
Item 14. The starch particles according to any one of Items 14 to 16, wherein the starch particles contain at least one type of the starch particles selected from the group consisting of potato starch, tapioca starch, rice starch, and corn starch, and their glutinous starches. The modified starch granules according to claim 1.
Item 16-2.
Item 17. The modified starch granule according to item 16, wherein the amylose contains one derived from at least one selected from the group consisting of potato starch, tapioca starch, rice starch, and corn starch.
Item 16-3.
Item 16-1 or Item 16-2, wherein the amylopectin contains potato starch, tapioca starch, rice starch, and corn starch, and those derived from at least one selected from the group consisting of glutinous starch. The modified starch granules according to the above.
Item 16-4.
Claims 14 to 16 and 16-1 to 16-3, which include modifying the starch granules to obtain modified starch granules by the starch modification method according to any one of the clauses 1 to 10. A method for producing the modified starch granules according to the above.

(6) Food Item 17.
Item 14. A food product produced using the modified starch preparation according to item 13 or the modified starch granules according to any one of items 14 to 16 as one raw material.
Item 17-1.
A food produced using the modified starch granules according to any one of Items 16-1 to 16-4 as one raw material.

(7) Food production method Item 18.
A method for producing a food, comprising using the modified starch preparation according to item 13 or the modified starch granule according to any one of items 14 to 16 as one raw material.
Item 18-1.
A method for producing a food, comprising using the modified starch granule according to any one of Items 16-1 to 16-4 as one raw material.

  According to the present invention, a new method is provided to solve the problem caused by the breakdown.

It is a graph (the 1st among three graphs) of the RVA test of the evaluation test 1. It is a graph (the 2nd of three graphs) of the RVA test of the evaluation test 1. It is a graph (third of three graphs) of the RVA test of evaluation test 1. 6 is a graph of an RVA test of Evaluation Test 2. It is a graph of the RVA test of the evaluation test 3. 9 is a graph of an RVA test of Evaluation Test 4. It is a graph (the 1st of two graphs) of the RVA test of the evaluation test 6. It is a graph (the 2nd of two graphs) of the RVA test of the evaluation test 6. 9 is a graph of an RVA test of Evaluation Test 7. It is a graph of the RVA test of the evaluation test 8. 9 is a graph of an RVA test of Evaluation Test 9. It is a graph (the 1st of two graphs) of the RVA test of the evaluation test 10. It is a graph (the 1st of two graphs) of the RVA test of the evaluation test 10. It is a graph of the RVA test of the evaluation test 11. 9 is a graph showing the shear rate dependence of the viscosity in Evaluation Test 12. It is a graph (the 1st among four graphs) of the load-distance in the physical property measurement of the cookie of the non-addition section of the evaluation test 15. It is a graph (the 2nd of 4 graphs) of the load-distance in the physical property measurement of the cookie of the example W15-1 of the evaluation test 15. It is a graph (third of four graphs) of the load-distance in the physical property measurement of the cookie of Example R15-2 of the evaluation test 15. It is a load-distance graph (the 4th in four graphs) in the physical property measurement of the cookie of Example R15-3 of the evaluation test 15. It is a graph (the 1st among four graphs) of load (derivative)-distance in the physical property measurement of the cookie of the addition test of the evaluation test 15. It is a graph (the 2nd in four graphs) of load (derivative) -distance in the physical property measurement of the cookie of Example W15-1 of the evaluation test 15. It is a load (derivative) -distance graph (third of four graphs) in the physical property measurement of the cookie of Example R15-2 of the evaluation test 15. It is a graph (fourth in four graphs) of load (derivative) -distance in the physical property measurement of the cookie of Example R15-3 of the evaluation test 15. It is a graph which shows the time-dependent change of the physical property of the flower paste of the evaluation test 17. It is a microscope picture of the sample solution before fermentation of evaluation test 18. It is a graph of the measurement result of the shear rate dependence of the viscosity of the yogurt of the evaluation test 18.

Unless otherwise specified, the symbols and abbreviations in the present specification can be understood in the context of the present specification, according to the meaning usually used in the technical field to which the present invention belongs.
As used herein, the phrase "comprising" is used to encompass the phrase "consisting essentially of," and the phrase "consisting of."
Unless otherwise limited, the steps, treatments, or operations described herein may be performed at room temperature.
In the present specification, room temperature means a temperature in the range of 10 to 40C. In this specification, the term “heating” refers to a treatment in which the temperature of the mixture having a temperature equal to or lower than room temperature is higher than that before the treatment.

Starch The starch used in the present invention is starch that has not been modified by chemical treatment (so-called raw starch).
As the starch, generally available starch can be widely used.
Starch is accumulated in plant cells as starch granules.
The starch (or starch granules) contains amylopectin.
The starch (or starch granules) can further contain amylose.

The structure of the starch granules has not been completely elucidated yet, but amylose and amylopectin constitute a certain regular structure in the case of fluffy starch, and amylopectin in the case of sticky starch. It is believed that.
Starch commonly distributed is obtained by collecting and collecting starch granules in plants by destroying cell walls. As used herein, the term "starch" is used to encompass such starch granules.

Examples of the starch used in the present invention include potato starch, tapioca starch, rice starch, corn starch, sugar cane starch, wheat starch, mung bean starch, kudzu starch and sago starch, and their glutinous starches (eg, glutinous potato starch). , Glutinous rice starch).
Suitable examples include potato starch, tapioca starch, rice starch, corn starch, and cane starch, and their glutinous starches.
In the present invention, one or a combination (eg, mixture) of two or more selected from the group consisting of the starch and other starch can be used as the starch.

The particle diameter (longest diameter) of the starch granules is
In the case of potato starch and its glutinous starch, for example, in the range of 15 to 100 μm,
In the case of tapioca starch and its sticky starch, for example, in the range of 5-35 μm,
In the case of rice starch and glutinous starch, for example, in the range of 2 to 10 μm,
In the case of corn starch and its sticky starch, for example, in the range of 6 to 25 μm,
In the case of wheat starch, for example, in the range of 10 to 35 μm,
In the case of sweet potato starch, for example, in the range of 15 to 35 μm,
In the case of mung bean starch, for example, in the range of 15 to 25 μm,
In the case of sorghum starch, for example, it can be in the range of 3 to 15 μm, and in the case of sago starch, for example, it can be in the range of 10 to 60 μm.

The standard deviation of the particle diameter (longest diameter) of the starch granules is:
In the case of potato starch and its glutinous starch, for example, in the range of 1 to 60 μm,
In the case of tapioca starch and its glutinous starch, for example, in the range of 1 to 15 μm,
In the case of rice starch and glutinous starch, for example, in the range of 0.1 to 5 μm,
In the case of corn starch and its glutinous starch, for example, in the range of 1 to 11 μm,
In the case of wheat starch, for example, in the range of 1 to 15 μm,
In the case of sweet potato starch, for example, in the range of 1 to 15 μm,
In the case of mung bean starch, for example, in the range of 0.1 to 5 μm,
In the case of sorghum starch, for example, it can be in the range of 0.1 to 5 μm, and in the case of sago starch, for example, it can be in the range of 1 to 30 μm.

The ratio of longest diameter / shortest diameter of the starch granules can be, for example, in the range of about 1.0 to about 1.5, in the range of 1.1 to 1.5, or about 1.0.
The starch may be used alone or in combination of two or more.

Fruit-derived dietary fiber As the fruit-derived dietary fiber used in the present invention, generally available fruit-derived dietary fiber can be widely used.
The fruit-derived dietary fiber used in the present invention can be prepared, for example, as a residue obtained by removing fruit juice after squeezing the fruit, or a purified product thereof.

The fruit-derived dietary fiber used in the present invention can be preferably a composite dietary fiber containing a water-soluble dietary fiber and a water-insoluble dietary fiber.
The fruit-derived dietary fiber used in the present invention may be a dietary fiber containing pectin.
Examples of such water-soluble dietary fibers include water-soluble hemicellulose, and pectin, and combinations thereof.
Examples of such insoluble dietary fibers include cellulose, lignin, insoluble hemicellulose, and protopectin, and combinations thereof.
The composite dietary fiber preferably contains 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more of the dietary fiber.
Preferably, the composite dietary fiber may contain at least 20% by mass, at least 30% by mass, at least 40% by mass, at least 50% by mass, or at least 60% by mass of insoluble dietary fiber.
The composite dietary fiber preferably contains water-soluble dietary fiber, for example, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, or 50% by mass or more.
The mass ratio of the water-insoluble dietary fiber and the water-soluble dietary fiber contained in the composite dietary fiber,
Preferably 1: 0.2 to 1:15,
More preferably 1: 0.3 to 1:10, and even more preferably 1: 0.4 to 1: 5.
Can be within the range.
In the context of the present invention, the dietary fiber content, the water-soluble dietary fiber content and the insoluble dietary fiber content are determined by the modified Prosky method.
As one of ordinary skill in the art would normally understand, the dietary fiber content of the composite dietary fiber as measured by the modified Prosky method is not necessarily at or near 100% by weight.

Examples of the fruit-derived dietary fiber used in the present invention include citrus-derived dietary fiber, apple-derived dietary fiber, and tomato-derived dietary fiber. Among them, citrus-derived dietary fiber (citrus fiber) is preferred.
The citrus fiber can be, for example, one obtained by pulverizing the residue after squeezing citrus and giving it a high impact.
The citrus fiber can be, for example, one having a porous structure in which the micelle structure of a cell is broken.

  Such dietary fiber can be manufactured by known methods and / or commercially available.

In the present invention, the fruit-derived dietary fiber can function as a starch modifier, and thus can be used for producing modified starch. The fruit-derived dietary fiber may be used in combination (eg, added or mixed) with one or more foods or food additives, including other starch modifying agents.
Examples of the "other starch modifier" include:
(A) polysaccharides such as water-soluble hemicellulose, xanthan gum, pectin, guar gum, locust bean gum, gellan gum, tamarind seed gum, psyllium seed gum, agar, carrageenan, arabic gum, gati gum, cellulose, and derivatives thereof; and ( b) Other dietary fibers.
Examples of such "food or food additives"
It includes proteins, oils, fats, sugars, salts (minerals), vitamins, seasonings, flavors, acidulants, pigments, preservatives, pastes, pH adjusters, and sweeteners.

(1) Modification Method In the present invention, "modification of starch" means to reduce the property of starch granules swelling and / or disintegrating by physical stimulation such as exposure to water, heating and / or stirring. I do.

The starch modification method of the present invention includes heat-treating a mixture of starch and fruit-derived dietary fiber in the presence of water.
The term "in the presence of water" means that the mixture is in an environment that can be exposed to water during the heat treatment. The form of the water can be, for example, a gas or a liquid, or a combination thereof.
The “heat treatment” means that the mixture is exposed to a temperature higher than the product temperature before the treatment.
Heat treatment in the presence of water is preferably
[1] Moisture heat treatment of the mixture having a water content of less than 20%, or [2] preparing a mixture having a water content of 20 to 50% by mass as the mixture, and subjecting the mixture to 100 to 200 ° C. It can be carried out by heating.
The mixture can be a composition that contains starch and fruit-derived dietary fiber, and is a mixture of these. Here, the state in which they are "mixed" is, as is generally understood, sufficient to enable the starch (and preferably, all) of the dietary fiber derived from fruit to interact (preferably, contact) with most. Means a state close to.
In the starch modification method of the present invention, the starch and the fruit-derived dietary fiber may be present together with other components.
The composition may contain components other than starch and fruit-derived dietary fiber.
Examples of such components include basic substances.

In the present invention (particularly, preferably, tapioca starch, waxy rice starch, and waxy corn starch (hereinafter also referred to as waxy corn starch) and an embodiment using a combination thereof). And an alkaline compound can be used in combination with fruit-derived dietary fiber.
Examples of the basic substance include a substance that exhibits alkalinity (for example, pH of 8 or more) when dissolved in water.
Specific examples are:
Hydroxides, carbonates, or bicarbonates, organic acid salts of metals of the Periodic Table 1 (eg, sodium and potassium); and hydroxides, carbonates of metals of the Periodic Table 2 (eg, calcium, magnesium) Includes salts, bicarbonates, or organic acid salts.
Examples of such organic acids include citric, tartaric, malic, succinic, gluconic, fumaric, acetic, and oxalic acids.
Of these, carbonates or bicarbonates of metals of Group 1 of the periodic table are preferable, and carbonates of Group 1 of the periodic table are more preferable.

  When the basic substance is used, its amount is in the range of 0.01 to 0.5 part by mass, preferably in the range of 0.02 to 0.2 part by mass with respect to 100 parts by mass of the starch. , And more preferably 0.1 to 0.2 parts by mass.

  By using such a basic substance, the effect of the modification by the method of the present invention can be further enhanced.

  The use time of the basic substance is arbitrary, for example, after mixing starch and fruit-derived dietary fiber, the basic substance may be added and mixed, or after mixing the starch and the basic substance, Fruit-derived dietary fiber may be mixed.

[1] Aspect 1 (moisture heat treatment)
As can be easily understood by those skilled in the art, one aspect of the modification method of the present invention can be a method comprising heat-treating starch in the presence of fruit-derived dietary fiber.

The mixture of starch and fruit-derived dietary fiber can be prepared by mixing both.
The mixing may be performed so that at least a part of the two can come into contact with each other.
In one embodiment of the present invention, powdered starch and powdered fruit-derived dietary fiber are mixed.
In another aspect of the invention, powdered starch and an aqueous solution or suspension of dietary fiber from fruit are mixed.

  The mixing may be performed by a known method such as stirring.

The mass ratio of the starch and the fruit-derived dietary fiber in the mixture is preferably in the range of 99: 1 to 80:20, more preferably in the range of 98: 2 to 80:20, and still more preferably 98: 2. ~ 88: 12, even more preferably in the range of 97: 3 to 90:10, and particularly preferably about 95: 5.
If the proportion of dietary fiber derived from fruits is too small, the effect of suppressing swelling and / or disintegration of starch granules tends to be small, and gelation of starch-containing solution after heat sterilization including retort sterilization is sufficient. Tend not to be suppressed.
On the other hand, when the proportion of dietary fiber derived from fruits is too large, the content of starch, which is a main component for increasing the viscosity, becomes too small.

  The starch modified by the method of the present invention may contain starch and fruit-derived dietary fiber in the same mass ratio as the mixture before the modification treatment.

The moist heat treatment can include heat treatment under high relative humidity conditions, as generally understood. Specifically, the relative humidity can be preferably 80% or more, more preferably 90% or more, still more preferably 95% or more, and particularly preferably 100%.
In a preferred embodiment of the present invention, the wet heat treatment is preferably performed in the presence of steam, more preferably under saturated steam.
In another preferred embodiment of the present invention, the wet heat treatment is preferably performed such that the mixture has a moisture content within a predetermined range (specifically, the moisture content is, for example, 20 to 50% by mass). And then heating at 100-200 ° C. The heating can be a wet heat treatment or a dry heat treatment.

Suitable examples of the lower limit of the temperature of the wet heat treatment include 95 ° C, 100 ° C, 105 ° C, 110 ° C, 115 ° C, and 120 ° C.
By setting the temperature at or above such a value, the effect of suppressing swelling and / or disintegration of starch granules can be increased.
Further, by setting the temperature at or above such a value, the effect of suppressing gelation of the starch-containing solution after heat sterilization including retort sterilization can be enhanced.

Suitable examples of the upper limit of the temperature of the wet heat treatment include 200 ° C, 150 ° C, 140 ° C, 135 ° C, 130 ° C, 125 ° C, 120 ° C, 115 ° C, and 110 ° C.
By setting the temperature to a value equal to or lower than such a value, undesired coloring of the starch due to the modification treatment can be prevented or suppressed.

  The temperature of the wet heat treatment can be preferably in the range of 95 to 140C, more preferably in the range of 100C to 130C, and even more preferably in the range of 105C to 130C.

Suitable examples of the lower limit of the time of the wet heat treatment are 0.5 minutes, 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 8 minutes, 10 minutes, 12 minutes, 15 minutes, and 20 minutes. Is included.
By setting the time to be at least such a value, the effect of suppressing swelling and / or disintegration of starch granules can be enhanced.
Further, by setting the time to be at least such a value, the effect of suppressing gelation of the starch-containing solution after heat sterilization including retort sterilization can be enhanced.

Preferred examples of the upper limit of the time of the wet heat treatment are 180 minutes, 150 minutes, 120 minutes, 90 minutes, 60 minutes, 40 minutes, 30 minutes, 20 minutes, 15 minutes, 10 minutes, 5 minutes, 2 minutes, and 1 minute. Minutes.
By setting the time to be equal to or less than such a value, undesired coloring of starch caused by the modification treatment can be prevented or suppressed.

  The time of the wet heat treatment is preferably in the range of 1 to 300 minutes, more preferably in the range of 5 to 300 minutes, still more preferably in the range of 10 to 180 minutes, and still more preferably in the range of 10 to 120 minutes. it can.

Preferably, when the temperature of the wet heat treatment is set higher, the time can be set shorter, and when the temperature of the wet heat treatment is set lower, the time can be set longer. Examples of suitable combinations of temperature and time for heat treatment are:
(1) a temperature in the range of 95 to 120C and a time in the range of 10 to 120 minutes; and (2) a temperature in the range of 120 to 140C and a time in the range of 3 to 60 minutes.
Is included.

The wet heat treatment, for example,
(1) using a pressurized and heated container such as a commercially available autoclave,
(2) Combining steam, superheated steam, and / or water spray with an apparatus such as a fluidized-bed granulator / dryer and / or a hybrid kiln, and performing heat treatment; and (3) using a thermo-hygrostat. And heat treatment at desired temperature and humidity conditions.

The `` autoclave '' is a form of a device called a pressure cooker or a pressurized steam cooker, as is generally understood by those skilled in the art, and controls the internal pressure by heating water while controlling an exhaust valve in a closed vessel. This is a device that can keep the water vapor temperature at 100 ° C. or higher while keeping it.
The autoclave is used for autoclaving and / or hydrothermal synthesis, and the autoclave for autoclaving can process up to about 4 atm and up to about 130 ° C. In this case, processing up to several hundred atmospheres and about 300 ° C. is possible.
The relative humidity in the autoclave vessel can be 100%.

The “hybrid kiln” is a rotary-type device that uses both external heating by induction heating (IH) and internal heating by superheated steam. After a sample is put into the kiln, it is saturated or heated while heating. The moisture heat treatment can be performed by blowing steam.
When using saturated steam, heat treatment can be performed at about 100 ° C, and when using superheated steam, heat treatment at about 105 ° C to 400 ° C can be performed.
Since the hybrid kiln is an open system, it is necessary to always supply steam during the heating time. The pressure inside the kiln is atmospheric pressure (1 atm).
The amount of steam is determined by the temperature of the steam to be supplied, the linear velocity of the steam flow, and the heating time. In practice, the amount of steam supplied can be calculated from the amount of water consumed by the steam generator.

The constant-temperature and constant-humidity bath means that an atmosphere with a relative humidity of 80 to 100% is created by heating water in a separate heater while heating the inside of a normal pressure open processing bath with a heater and blowing steam. This is a heat treatment apparatus capable of keeping humidity and temperature constant by appropriately discharging steam from the inside of the tank with an exhaust fan from this state.
In the case of the constant temperature and humidity chamber, the temperature and the relative humidity can be controlled to the temperature and humidity automatically calculated and set by a wet bulb thermometer and / or a dry bulb thermometer.
Since the inside of the constant temperature and humidity chamber is an open system, it is necessary to constantly supply steam during the heating time. The pressure in the tank is atmospheric pressure (1 atm).
The amount of water vapor is determined by the set relative humidity in the tank, the temperature in the tank, and the processing time. Actually, the supplied steam amount can be calculated from the amount of water supplied to the constant temperature and humidity chamber as in the case of the hybrid kiln.

Further, as described in JP-A-4-130102, both a pressure reducing line and a pressurized steam line are provided, starch is placed in a tightly sealed container having both internal pressure and external pressure, and the pressure is reduced. , Or by repeating this operation, the starch can be heated for a predetermined time and then cooled to efficiently produce a heat-moisture-treated starch.

  The wet heat treatment in a preferred embodiment of the present invention can be, for example, a treatment in which the mixture is heated for 5 to 300 minutes under a pressurized environment in which steam is introduced into a closed container.

  The starch modified by the method of the present invention preferably has reduced swelling and / or disintegration of the starch granules as compared to the original starch.

According to the method of the present invention, preferably, the starch is
Adding ion-exchanged water to 1.2 g of the sample to make a total amount of 25 g and preparing a slurry;
The viscosity of the slurry, using a Rapid Visco analyzer,
The temperature of the sample
Hold at 50 ° C. for 0-60 seconds,
The temperature is raised at 0.203 ° C./sec from 60 to 282 seconds,
Hold at 95 ° C. for 282 to 432 seconds,
Cool down at 0.200 ° C./sec for 432-660 seconds, hold at 50 ° C. for 660-780 seconds, and rotate the paddle at
Under the conditions of 960 rpm from 0 to 10 seconds and 160 rpm after 10 seconds, when the measurement was performed during the 60 to 780 seconds,
During this time, the maximum value of the viscosity is
A modified starch having a property lower than the maximum value of the viscosity of the raw starch (unmodified);
Preferably, a modified starch having properties lower than the maximum value of the viscosity of the solely modified raw starch;
Specifically, for example,
Preferably 600 mPa · s or less,
More preferably 550 mPa · s or less,
More preferably, it is modified into a modified starch having a property of 500 mPa · s or less, and even more preferably 450 mPa · s or less.

The maximum value of the viscosity during this time is preferably 10 mPa · s, more preferably 30 mPa · s or more, and further preferably 50 mPa · s or more.
Preferably, in the present invention, the maximum value of the viscosity during this time may be the viscosity at a time point of 780 seconds (that is, at the end of the measurement).

[2] Aspect 2 (Heat Treatment of Mixture with Adjusted Water Content)
As can be easily understood by those skilled in the art, one aspect of the reforming method of the present invention is to prepare, as the mixture, a mixture having a water content of 20 to 50% by mass, and heating the mixture at 100 to 200 ° C. The method can include:
The method is understood with reference to the description of the conditions and the like in the above-described aspect 1 as appropriate. In order to avoid redundant description, description of matters understood with reference to the description of the conditions and the like in the first embodiment will be omitted below.

  In this method, a mixture having a water content of 20 to 50% by mass is prepared as the mixture. The mixture can be prepared by adjusting the humidity of the mixture of starch and fruit-derived dietary fiber.

  The method of humidity control is not particularly limited as long as the moisture content of the composition can be finally adjusted to 20 to 50% by mass, and the mixture of starch and fruit-derived dietary fiber may be adjusted to the moisture content described above. A method of dropping the weighed water while mixing, or a method of spraying with a spray or the like may be adopted.

The method for producing a modified starch in the present invention is roughly divided into a mixing step of uniformly mixing starch, fruit-derived dietary fiber, and water, and a heating step.
The heating can be a wet heat treatment or a dry heat treatment.
The wet heat treatment can be the treatment described above.
The dry heat treatment can be a treatment in which heating is performed without adding moisture from the outside during the heating process, and a specific method is not particularly limited as long as the method can be realized.
Examples include methods using a convective heat transfer dryer or a conductive heat transfer dryer.
In particular, the use of a mixer-type heating device or the like having a jacket capable of heating the surroundings, which can simultaneously perform mixing and heating and can increase the residence time, is more efficient.
The setting of the temperature during the heat treatment is preferably in the range of 100 to 200 ° C, and more preferably in the range of 120 to 150 ° C. With such a temperature, long-term heating is not required, and undesired alteration of starch (eg, decomposition, transition, reassociation, coloring) is suppressed.

The time of the heat treatment can be appropriately selected depending on the treatment temperature. Higher heating temperatures allow for shorter times, while lower heating temperatures allow for longer times.
Specifically, for example, it can be preferably 10 minutes to 5 hours, and more preferably 1 to 3 hours.
By adopting such conditions, the effect of modifying the fruit-derived dietary fiber becomes sufficient, and undesired alteration of the starch can be suppressed.
The starch thus obtained can then be subjected to processes such as crushing, humidity control, and sieving, if necessary.

  The starch modified as described above may optionally be subjected to one or more post-treatments selected from the group consisting of crushing, humidity control, sieving, and the like.

(2) Starch modifying agent The present invention also provides a starch modifying agent containing fruit-derived dietary fiber as an active ingredient.
The starch modifier and the method of using the same are understood from the description of the fruit-derived dietary fiber and the common general technical knowledge.
The starch modifier may contain various other food ingredients or food additives, including other starch modifiers other than fruit-derived dietary fiber.
Examples of the "other starch modifier" include:
(1) polysaccharides such as water-soluble hemicellulose, xanthan gum, pectin, guar gum, locust bean gum, gellan gum, tamarind seed gum, psyllium seed gum, agar, carrageenan, arabic gum, gum arabic, cellulose and derivatives thereof; and (2) other Of dietary fiber.
Examples of such "food or food additives"
(1) Food materials such as various proteins, oils, fats, sugars, salts (minerals), and vitamins; and (2) flavors, sours, pigments, preservatives, pastes, pH adjusters, seasonings, and sweeteners. And other food additives.

(3) Method for producing modified starch preparation The method for producing the modified starch preparation of the present invention includes modifying starch by the modification method of the present invention.
The production method can be understood from the description of the above-mentioned reforming method, common technical knowledge, and the like.

(4) Modified starch preparation One aspect of the modified starch preparation of the present invention is a modified starch preparation produced by the method for producing a modified starch preparation of the present invention.
One aspect of the modified starch preparation of the present invention is a modified starch preparation containing starch modified by the modification method of the present invention.
The modified preparation of the present invention may contain other additives as needed, as long as the effects of the present invention are not impaired. Examples include seasonings, flavors, sours, pigments, preservatives, pastes, pH adjusters, and sweeteners. In addition, a plurality of modified starches or modified starch preparations may be mixed depending on the application.
The modified starch preparation of the present invention can be used, for example, in the production of various foods as a food quality improving agent or a texture improving agent.
That is, one aspect of the modified starch preparation of the present invention can be a composition containing starch modified by the modification method of the present invention.

(5) Modified starch granules and method for producing the same The modified starch granules of the present invention contain starch granules and dietary fiber derived from fruits.

The modified starch granules are preferably starch granules of modified starch modified by the modification method of the present invention.
Examples (and preferred examples) of the starch granules, such as starch, and the fruit-derived dietary fiber, such as the type, properties, and amount (quantity ratio), can be the same as the examples described above.
The modified starch granules contain fruit-derived dietary fiber outside and / or inside the starch granules.

The particle diameter (longest diameter) of the modified starch granules is
In the case of potato starch and its glutinous starch, for example, in the range of 15 to 100 μm,
In the case of tapioca starch and its sticky starch, for example, in the range of 5-35 μm,
In the case of rice starch and glutinous starch, for example, in the range of 2 to 10 μm,
In the case of corn starch and its sticky starch, for example, in the range of 6 to 25 μm,
In the case of wheat starch, for example, in the range of 10 to 35 μm,
In the case of sweet potato starch, for example, in the range of 15 to 35 μm,
In the case of mung bean starch, for example, in the range of 15 to 25 μm,
In the case of sorghum starch, for example, it can be in the range of 3 to 15 μm, and in the case of sago starch, for example, it can be in the range of 10 to 60 μm.

The standard deviation of the particle diameter (longest diameter) of the starch granules is:
In the case of potato starch and its glutinous starch, for example, in the range of 1 to 60 μm,
In the case of tapioca starch and its glutinous starch, for example, in the range of 1 to 15 μm,
In the case of rice starch and glutinous starch, for example, in the range of 0.1 to 5 μm,
In the case of corn starch and its glutinous starch, for example, in the range of 1 to 11 μm,
In the case of wheat starch, for example, in the range of 1 to 15 μm,
In the case of sweet potato starch, for example, in the range of 1 to 15 μm,
In the case of mung bean starch, for example, in the range of 0.1 to 5 μm,
In the case of sorghum starch, for example, it can be in the range of 0.1 to 5 μm, and in the case of sago starch, for example, it can be in the range of 1 to 30 μm.

(6) Food One aspect of the food of the present invention can be a food prepared using the modified starch preparation of the present invention or the modified starch granules of the present invention as one raw material.
One aspect of the food of the present invention can be a food containing the modified starch preparation of the present invention or the modified starch granules of the present invention.
One aspect of the food of the present invention can be a composition containing starch modified by the modification method of the present invention.

The food is
Usually, starch can be used foods, or starch-containing foods,
Among them, preferably, a step of stirring starch in water (or in the presence of free water), a step of gelatinizing starch in water (or in the presence of free water), and a step of heating starch in water Can be a food manufactured by a manufacturing method including, and specific examples thereof,
Batter;
Sauce, sauce, sweet and sour sauce;
soup;
Dressing (eg mayonnaise-type dressing);
Daily products such as yogurt (eg non-fat yogurt, low fat yogurt), cheese and sour cream;
Noodles such as udon, buckwheat, spaghetti, macaroni, and Chinese noodles (the noodles can be, for example, raw noodles, semi-fresh noodles, frozen noodles, dried noodles, fried noodles, or non-fried noodles);
Breads (eg bread, whole wheat bread);
Baked goods such as cakes and cookies;
Frozen desserts such as ice cream, ice milk and lacto ice;
Flower paste (paste containing flour) and custard-like cream;
Japanese sweets such as dumplings, kneaded bean paste and yokan;
Okonomiyaki, Takoyaki, Chizumi, and Burrito;
Dumplings, spring rolls and Chinese buns;
Fish and processed meat products such as ham and sausage;
Boiled foods such as boiled, honey-boiled, boiled, boiled and cooked beans;
Pottery, skewer, net, foil, kabayaki, etc .;
Fried foods such as fried, tempura and fried;
Steamed foods such as shomai and steamed brown rice;
Includes seasonings such as sesame seeds; and salads.
The amount of the modified starch preparation of the present invention or the modified starch granules of the present invention used for these foods may be appropriately varied depending on the type of these foods and the purpose of use.
The suitable use amount may be determined by conducting a production test by increasing or decreasing the amount based on the normal use amount of starch for the food.
The preferred amount of the modified starch is exemplified below.
(1) When used for imparting viscosity or thickening to liquid or semi-solid foods such as sauces, sauces, soups, dressings, and yogurt: 0.5 to 10% by mass
(2) Used for imparting shape retention or improving texture to gel or solid foods such as yogurt, cheese, ice cream, flower paste, Japanese sweets, processed fish and meat products, and steamed foods When: 0.5 to 20% by mass
(3) When used for low-fat or non-fat daily products for imparting shape retention or improving texture: 2 to 50% by mass
(4) In flour-containing foods (eg, batter, noodles, baked goods, noodles, and fried foods), the purpose of improving the texture by using as a flour substitute (the texture improvement reduces the amount of flour used) Food that does not use flour or food that does not use flour, including the same texture as food that uses flour as usual): Substitute 2 to 100% by weight of flour

  In the food, the amount of the starch (or the modified starch granules of the present invention) modified by the modifying method of the present invention is the same as or similar to the amount of ordinary starch used, and in a similar manner. Can be used.

  Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto.

Unless otherwise specified, “parts” means “parts by mass” and “%” means “% by mass”.
Hereinafter, “W” is assigned to the number of the example in which the modification treatment is performed using the fruit-derived plant fiber as the auxiliary material, and “R” is assigned to the numbers of the other examples. An example having a number with “R” is a comparative example.

[1] Preparation of test sample

In the experimental examples described below, those described below were used as raw materials.
In the examples, the dietary fiber content and the water-soluble dietary fiber are values determined by the modified Prosky method.
The ratio (%) of the water-soluble dietary fiber is a ratio based on the product mass of each fiber product as an auxiliary material (“water-soluble dietary fiber content” / “total mass of citrus fiber product” × 100 (%)). It is.

Main raw material (starch)
Potato starch waxy corn starch A
Waxy corn starch B
Tapioca starch (Waxy corn starch A and B are separate products)

Supplementary materials Citrus fiber A: Fruit-derived dietary fiber (composite dietary fiber)
[Dietary fiber content: 71% (water-soluble dietary fiber ratio: 35%)]
Citrus fiber B: fruit-derived dietary fiber (composite dietary fiber)
[Dietary fiber content 56% (water-soluble dietary fiber ratio 30%)]
Citrus Fiber C: Fruit-derived dietary fiber (composite type dietary fiber)
[Dietary fiber content: 85% (water-soluble dietary fiber ratio: 19%)]
(Citrus fibers A, B, and C are separate products.)
Orange fiber: Fruit-derived dietary fiber (composite dietary fiber)
[Dietary fiber content 50% (water-soluble dietary fiber ratio 22%)]
Soy polysaccharide: soy-derived hemicellulose (water-soluble)
Inulin: Synthetic polysaccharide (water-soluble)
Cellulose nanofiber: cellulose (poorly soluble)
Corn fiber: corn-derived dietary fiber (poorly soluble)
Guar gum decomposition product: Polysaccharide decomposition product (water soluble)
Psyllium seed gum: Psyllium seed-derived polysaccharide (water-soluble)
Dried Okara: Soybean-derived dietary fiber (poorly soluble)
Sugarcane fiber: Dietary fiber derived from sugarcane (poorly soluble)
Rice fiber: rice-derived dietary fiber (poorly soluble)

  In the experimental examples described later, the mixing ratio [mass ratio of the auxiliary material and the starch shown in each of the tables described below. Total = 100], the starch raw material of powder and the auxiliary material of powder were mixed, and the obtained mixture was subjected to wet heat treatment.

The wet heat treatment in each example was performed using the following apparatus under the following conditions.
As the reforming conditions, the conditions described in each of the following tables were employed.
Equipment: Autoclave SX-500 (manufactured by Tommy Seiko)
The treated sample was taken out to a stainless steel vat and dried at room temperature overnight.
Crushed in a mortar to a uniform powder.

[2] Evaluation test

(1) Swelling and / or Disintegration Inhibiting Effect of Each Starch-Blend Preparation The swelling and / or disintegration inhibiting effect of each sample was examined using Rapid Visco Analyzer (RVA) manufactured by New Port Scientific.
RVA is an apparatus that can continuously measure the viscosity of a test sample while heating and cooling it at a programmed temperature and stirring (rotation speed).
The sample prepared above was subjected to the RVA, and the viscosity was measured over time under the following conditions.
<RVA measurement conditions>
(A) A slurry was prepared by adding ion-exchanged water to 1.2 g of a sample to make the total amount 25 g, and (b) the viscosity of the slurry was measured using a Rapid Visco analyzer.
The temperature of the sample
Hold at 50 ° C. for 0-60 seconds,
The temperature is raised at 0.203 ° C./sec from 60 to 282 seconds,
Hold at 95 ° C. for 282 to 432 seconds,
Cool down at 0.200 ° C./sec for 432-660 seconds, hold at 50 ° C. for 660-780 seconds, and rotate the paddle at
The viscosity was measured for 60 to 780 seconds under the conditions of 960 rpm from 0 to 10 seconds and 160 rpm after 10 seconds.
(2) Microscopic observation of the slurry before and after the RVA test The slurry before and / or after the RVA test was diluted 10-fold with ion-exchanged water, colored with a 1% iodine solution, and a 10% potassium iodide solution. A digital camera was connected to an optical microscope equipped with an objective lens, and an image was captured into a PC. The state of the starch granules in a field of view of 1365 μm × 1024 μm was observed.
[Evaluation]
++: 40 or more starch granules are observed in the visual field.
+: 20 to less than 40 starch granules are observed in the visual field.
±: 10 to less than 20 starch granules are observed in the visual field.
-: Less than 10 starch granules observed in the visual field.

Fluidity test (RVA test)
The size liquid obtained by the RVA test was transferred to a plastic cup having a diameter of about 50 mm and a height of about 60 mm, and allowed to stand at room temperature for one day. One day later, the fluidity of the size liquid was evaluated by placing the container containing the size liquid on a square piece having a side of 1 cm and tilting the side of the container, and observing the flowability of the size liquid.
[Evaluation]
+: Yes (flowed along the wall of the cup)
±: Slightly present (flowed, but slightly gelled, the flow speed was remarkably slow.)
-: None (gelled and did not flow)

Evaluation test 1: Examination of auxiliary raw material (potato starch was used as main raw material (starch))
Each sample prepared using potato starch as a main raw material (starch) and using various auxiliary raw materials shown in Table 1 (or without using the auxiliary raw materials) was tested. The water content of the mixture of starch and auxiliary materials was about 15% in each case. The water content was determined by measuring the loss on drying when the powder mixture was heated at 105 ° C. for 10 minutes.
The results are shown in FIG.
In all examples except Example R1-1 (unmodified starch, raw starch), disappearance of peak and decrease in viscosity were observed when heating and stirring with RVA, and any of the auxiliary materials caused swelling and disintegration of starch granules. It was said that it was suppressed.
In Examples W1-1 to W1-4, which are modified starches modified by the method of the present invention, disappearance of peaks and decrease in viscosity were observed during heating and stirring with RVA. This confirmed that the same effect as the soybean polysaccharide was exhibited on swelling and disintegration of starch granules.
In all examples except Example R1-1 (unmodified starch, raw starch), disappearance of the peak and decrease in viscosity were observed when heating and stirring with RVA. Thus, it was confirmed that all the materials suppressed the swelling and disintegration of the starch granules. However, the maximum viscosity (= final viscosity) of the modified starch of Example W1-1 to Example W1-4 is 500 mPa · s or less, that is, other dietary fiber materials (inulin, cellulose nanofiber, corn fiber, Guar gum decomposed product, psyllium seed gum, dried okara, sugarcane fiber, rice fiber) and swelling and disintegration resistance compared to the modified starches of Examples R1-4 to R1-11 produced by heating under wet heat it was high.

Evaluation test 2: Examination of treatment temperature (potato starch was used as main raw material (starch))
Using potato starch as a main raw material (starch) and citrus fiber C as an auxiliary raw material, each sample prepared at each processing temperature shown in Table 2 was tested. The processing time was 10 minutes.
The results are shown in FIG.
At a treatment temperature of 90 ° C., microscopic observation showed that starch particles were considerably disintegrated, and one day later, the size liquid had gelled, confirming that the modifying effect was insufficient.
At the treatment temperatures of 120 ° C. and 130 ° C., a sufficient reforming effect was observed with a treatment time of 10 minutes each.

Evaluation Test 3: Examination of Treatment Time (Potato Starch Used as Main Raw Material (Starch))
Using potato starch as a main raw material (starch) and citrus fiber C as an auxiliary raw material, each sample prepared for each processing time shown in Table 3 was tested. The processing temperature was 120 ° C.
The results are shown in FIG.
When the treatment time was 1 minute, the effect of suppressing swelling and disintegration of starch granules was insufficient.
In the treatment times of 10 to 180 minutes, sufficient swelling / suppression effects of the starch granules were observed.
When the treatment time was 180 minutes, the effect of suppressing swelling and disintegration of starch granules was high, but coloring was observed in the powder of the sample.

Evaluation test 4: Examination of the amount of the auxiliary raw material (potato starch was used as the main raw material (starch))
Each sample prepared using potato starch as a main raw material (starch) and citrus fiber C of each mixing ratio shown in Table 4 as an auxiliary raw material was tested. The processing temperature was 120 ° C. and the processing time was 10 minutes.
The results are shown in FIG.
At an addition amount of 1%, the size liquid after one day was loosely gelled.
At an addition amount of 2% to 10%, the greater the amount of the auxiliary material, the stronger the effect of swelling and suppressing starch granules was observed.
At an addition amount of 10%, the flavor of the citrus fiber was felt.

Evaluation test 5: retort heat resistance (potato starch used as main raw material (starch))
Potato starch was used as the main raw material (starch), and Table 5. Each sample prepared using the auxiliary material described in a (or without using the auxiliary material) was tested for retort heating resistance.
Specifically, each sample was dispersed in water so as to have a concentration of 5% by weight, and this was stirred and heated for 10 minutes after reaching 90 ° C. in a hot water bath to prepare a size liquid, and then filled in a nylon laminate bag. At 121 ° C. for 10 minutes.
Transfer the size liquid before and after the retort treatment to a glass bottle having a diameter of 38 mm and a height of 100 mm, adjust the temperature to 20 ° C., observe the properties of the solution, and use a B-type viscometer (BL type, manufactured by Tokyo Keiki Co., Ltd.) The viscosity was measured under the conditions of 12 rpm and 60 seconds. The rotor is no. No. 4 was used, but No. 4 was used for the size liquid of less than 2000 mPa · s. 3 was used.
1.5 ml of the obtained size liquid was sucked up with a 2.5 ml plastic dropper. At the position where the outlet of the dropper is about 50 mm from the liquid surface, it is made to face downward, and when the sucked size liquid is dropped downward from the outlet of the dropper, the shape of the size liquid in the air is visually observed. An objective observation was made, and the viscosity (spinnability) of the size liquid was evaluated in four scales of ++, +, ±, and-(weak to strong) according to the criteria described in the following table.

Table 5 shows the results. b. In addition, the magnification of the viscosity of the size liquid in the table is a value obtained by dividing the viscosity after the retort by the value of the viscosity before the retort.
Unmodified potato starch had low heat resistance, and before retorting, the starch granules swelled and collapsed by heating and dissolving at 90 ° C. for 10 minutes to increase the viscosity. Microscopic observation revealed that the starch granules had already disintegrated.
After the retort treatment, the disintegration of the starch granules in the size liquid proceeded further, and the viscosity was significantly reduced as compared to before the retort treatment. The spinnability of the glue after the retort treatment was very strong.
In Example R5-2 (independent reforming), Example R5-3 (inulin as an auxiliary material), Example R5-4 (an auxiliary material as cellulose nanofiber), and Example R5-5 (an auxiliary material as corn fiber), When heated at 90 ° C. for about 10 minutes (before retorting), the viscosity was lower than that of Example R5-1 (unmodified), and swelling and collapse were suppressed. The swelling and disintegration were not suppressed, the size liquid was very high in viscosity, the spinnability became strong, and no starch granules were observed by microscopic observation.
In Example W5-1 (Citrus Fiber A), Example W5-2 (Citrus Fiber B), and Example W5-3 (Citrus Fiber C), the viscosity before retorting was low, and particles were observed under a microscope. In addition, the disintegration was suppressed, and the viscosity after retort treatment did not suddenly increase, and particles that did not disintegrate were confirmed by microscopic observation.Since the glue had weak spinnability, it swelled even with strong heating such as retort sterilization It was confirmed that the disintegration suppressing effect was sufficiently exhibited.
In addition, compared to Example R5-6 (soy polysaccharide), the citrus fiber-added product had a smaller change in viscosity of the paste liquid before and after the retort, and the swelling and disintegration suppressing effects during the retort treatment were higher for the citrus fiber. It was shown to be higher than soy polysaccharides.

Evaluation test 6: Examination of auxiliary materials (using waxy corn starch as a starch material)
A test was performed in the same manner as in Evaluation Test 1, except that waxy corn starch A was used as a starch raw material. The test conditions described in Table 6 were employed. The moisture content of the mixture of the starch and the auxiliary material before the wet heat treatment was about 12%. The water content was determined by measuring the loss on drying when the powder mixture was heated at 105 ° C. for 10 minutes.
However, in Example W6-4 and Example W6-5, 40 g of ion-exchanged water and Example W6-5 were used while stirring 100 g of the mixed powder of starch and auxiliary materials with a food processor (DLC-8P2J, Cuisinart). After adding 80 g of ion-exchanged water little by little (moisture content is 28.6% in Example W6-4, 44.4% in Example W6-5), an oven preheated to 150 ° C (Healthy Chef MRO- (JS7, Hitachi). Then, it was taken out of the oven, spread on a stainless steel vat, left at room temperature overnight, and dried. Crushed in a mortar to a uniform powder.
The results are shown in FIG. a, FIG. b and Table 6.
When waxy corn starch was used as a starch raw material, the effect of suppressing swelling and disintegration of starch granules by citrus fiber was observed. In addition, both the maximum viscosity and the final viscosity were lower when citrus fiber was used than when soybean polysaccharide was used, and the swelling suppressing effect of citrus fiber was confirmed.

Evaluation test 7: Examination of treatment temperature (using waxy corn starch as main raw material (starch))
A test using waxy corn starch A as a main raw material (starch) was performed in the same manner as in Evaluation test 2. The test conditions described in Table 7 were employed.
The results are shown in FIG.
At all treatment temperatures (105 ° C to 130 ° C), the effect of suppressing swelling and disintegration of starch granules was observed.

Evaluation test 8: Examination of processing time (using waxy corn starch as main raw material (starch))
A test using waxy corn starch A as a main raw material (starch) was performed in the same manner as in Evaluation Test 3. The test conditions described in Table 8 were employed.
The results are shown in FIG.
Regardless of the treatment time (5 to 180 minutes), the effect of suppressing swelling and disintegration of starch granules was observed.
When the treatment time was 180 minutes, the effect of suppressing swelling and disintegration of starch granules was high, but coloring was observed in the powder of the sample.

Evaluation test 9: Examination of the amount of auxiliary material (using waxy corn starch as starch)
A test using waxy corn starch A as a main raw material (starch) was performed in the same manner as in Evaluation test 4. The test conditions described in Table 9 were employed.
The results are shown in FIG.
Regardless of the amount added (1 to 10%), a sufficient effect of suppressing swelling and disintegration of starch granules was similarly observed.

Evaluation test 10: Examination of auxiliary raw material (using another product of waxy corn starch as main raw material (starch))
A test was performed in the same manner as in Evaluation Test 6, except that another product of waxy corn starch (waxy corn starch B) was used as the main raw material (starch). The test conditions described in Table 10 were employed. The moisture content of the mixture of the starch and the auxiliary material before the wet heat treatment was about 10%. The water content was determined by measuring the loss on drying when the powder mixture was heated at 105 ° C. for 10 minutes.
The results are shown in FIG. a, FIG. b and Table 10.
In the case of waxy corn starch, which is another product, a sufficient effect of suppressing swelling and disintegration of starch granules was similarly observed. In addition, Example W10-1 had lower maximum viscosity and lower final viscosity than Example R10-4, and the use of citrus fiber as an auxiliary material under the same modification conditions caused swelling and disintegration of starch granules as compared with soybean polysaccharides. It was confirmed that they exhibited a high effect.

Evaluation test 11: Examination of treatment time (using tapioca starch as main raw material (starch))
A test using tapioca starch as the main raw material (starch) was performed in the same manner as in evaluation test 3.
The test conditions described in Table 11 were employed. The moisture content of the mixture of the starch and the auxiliary material before the wet heat treatment was about 12%. The water content was determined by measuring the loss on drying when the powder mixture was heated at 105 ° C. for 10 minutes.
However, in Example W11-4, 100 g of the mixed powder of starch and the auxiliary material was added to a food processor (DLC-8P2
While stirring with Cuisinart (J, Cuisinart), 40 g of ion-exchanged water was added little by little (moisture content: 28.6%), and then 120 g in an oven (Healthy Chef MRO-JS7, Hitachi) preheated to 150 ° C. Heated for minutes. Then, it was taken out of the oven, spread on a stainless steel vat, left at room temperature overnight, and dried. Crushed in a mortar to a uniform powder.
However, in Example W11-4, 40 g of ion-exchanged water was added little by little while stirring 100 g of the mixed powder of starch and auxiliary materials with a food processor (DLC-8P2J, Cuisinart), and the mixture was preheated to 150 ° C. Heated in oven (Healthy Chef MRO-JS7, Hitachi) for 120 minutes. Then, it was taken out of the oven, spread on a stainless steel vat, left at room temperature overnight, and dried. Crushed in a mortar to a uniform powder.
The results are shown in FIG.
In the case of tapioca starch, a sufficient effect of suppressing swelling and disintegration of starch granules was similarly observed at any treatment time (10 to 180 minutes). In addition, Example W11-1 has lower maximum viscosity and lower final viscosity than Example R11-3, and swelling and disintegration of starch granules using citrus fiber as an auxiliary material under the same reforming conditions as compared with soybean polysaccharides It was confirmed that a high effect was exhibited.

Evaluation Test 12: Production and Evaluation of Fruit Sauce Base A fruit sauce base was produced by the following production method according to the formulations in Tables 12 and 13, and the texture was evaluated.
<Production method>
1. Sugar and a starch sample (modified or unmodified) and trisodium citrate were added and dispersed in ion-exchanged water at room temperature, and the mixture was heated in a water bath and stirred at 80 ° C. for 10 minutes.
2. An aqueous solution of citric acid was added, and after correcting the total amount, 100 g was filled into a pouch.
Sterilized in a 3.85 ° C. water bath for 30 minutes.

The fruit sauce base of Example R12-3 to which unmodified waxy corn starch was added had low shape retention and exhibited a sticky texture. When these fruit sauce bases were observed under a microscope, no residual starch granules could be confirmed. That is, low shape retention, sticky texture, the cause of low heat resistance of unmodified waxy corn starch, swelling and disintegration of starch granules during the heating step and hot water bath sterilization, It was suggested that the components had eluted.
On the other hand, the fruit sauce bases of Examples W12-1 and W12-2 in which modified starch obtained by modifying citrus fiber as an auxiliary material were added, and Example R12- in which a modified starch in which soybean polysaccharide was added as an auxiliary material was added. Along with 5, it showed high texture retention and less sticky texture. It is considered that these textures are caused by the suppression of swelling and disintegration of the starch granules during the heating step and sterilization in a hot water bath, thereby suppressing the elution of the components in the starch granules. When Example W12-1, Example W12-2 and Example R12-5 were compared, Example W12-1 and Example W12-2 showed higher texture retention and less sticky texture. In addition, when these fruit sauce bases were observed under a microscope, particularly in Example W12-1 and Example W12-2, remnants of starch granules were remarkably observed, and starch obtained by modifying citrus fiber as an auxiliary material was compared with soybean polysaccharide. Has been shown to be more effective.
The texture of the fruit sauce base of Example R12-4 to which solely modified starch was added was improved in the shape retention compared to Example R12-3, but compared to Example W12-1 and Example W12-2. There was some stickiness. Microscopic observation also revealed that starch granules remained, but a larger number of swelled and collapsed starch granules were observed as compared with Example W12-1 and Example W12-2.

The shear rate dependence of the viscosity of each fruit source base sample was measured using a fluid rheometer ARES-LS1 (TA Instruments).
The measurement was performed by using a cone plate having a diameter of 50 mm, applying a sample, and setting the gap to 0.05 mm. The measurement temperature was set to 20 ° C., and the shear rate was set to 0.1 to 100 s ⁻¹ .
In particular, there is a difference in viscosity at low shear rates between the samples, and the viscosity is high in the order of Example W12-2> Example R12-5> Example R12-4> Example R12-3, with good shape retention texture And had well corresponded.
The results are shown in FIG.

Evaluation test 13: Production and evaluation of white sauce White sauce was produced according to the prescriptions in Tables 14 and 15 by the following production method.
<Production method>
1. After roasted wheat flour and a starch sample (modified starch or unmodified starch) were dispersed in ion-exchanged water at room temperature, the mixture was heated in a hot water bath and stirred at 80 ° C. for 10 minutes.
2. The remaining ingredients were added and dissolved with stirring.
3. After the total amount was corrected, 100 g of each was filled in an aluminum pouch and sealed.
4. Retort sterilized (121 ° C for 10 minutes)

「^ＴＭ」は三栄源エフ・エフ・アイの商標を表す。

" ^TM " represents a trademark of Saneigen FFI.

The white sauce of Example R13-3 to which unmodified potato starch was added exhibited low texture retention and high spinnability. When these white sauces were observed under a microscope, no residual starch granules could be confirmed. Unmodified potato starch has low heat resistance, the swelling and disintegration of the starch granules proceed during the heating step and retort sterilization, and the components in the starch granules are eluted. It is thought that it became.
On the other hand, the white sauces of Examples W13-1 and W13-2 in which a modified starch obtained by modifying citrus fiber as an auxiliary material were added, Example R13-5 in which a modified starch in which soybean polysaccharide was added as an auxiliary material was added. At the same time, moderate shape retention was maintained, and it did not gel even when cooled. In addition, when Example W13-1, and Example W13-2, and Example R13-5 are compared, Example W13-1, and Example W13-2 are more gel-like and have a good mouthfeel texture. Was. Further, when these white sauces were observed under a microscope, more starch granules remained in Examples W13-1 and W13-2 than in Example R13-5, and the starch obtained by modifying the citrus fiber as an auxiliary material was soybean. It was shown to be more effective than polysaccharides.
The texture of the white sauce of Example R13-4 to which the solely modified starch was added was gel-like in comparison to Examples W13-1 and W13-2. Also under the microscope, greatly swollen starch granules were observed, and the number of small starch granules was smaller than in Example W13-1 and Example W13-2.
Swelling and disintegration of the starch granules during the heating step and retort sterilization were suppressed more than in Example R13-3, and the viscosity did not decrease. During the heating step and retort sterilization, the swelling and disintegration of the starch granules were suppressed more than in Example R13-3, and the viscosity did not decrease, but the swelling and disintegration of the starch granules proceeded to some extent, and the amylose in the starch granules eluted It is considered that the gelation (aging) was caused by the subsequent temperature decrease.

Evaluation test 14: Production of sweet vinegar and evaluation According to the following production method, sweet vinegar was produced according to the prescription of Table 16 and Table 17.
<Production method>
1. A starch sample and waxy corn starch were placed in water and heated at 85 ° C. with stirring for 10 minutes.
2. The remaining raw materials were added and dissolved by stirring for 5 minutes.
3. After correcting the total amount by adding water, the pouch was filled in 100 g portions.
After sterilization in a 4.85 ° C. water bath for 30 minutes, the mixture was cooled in an 8 ° C. water bath.
After cooling in a refrigerator at 5.5 ° C. overnight, the temperature was adjusted to 20 ° C. for evaluation.

The sweet vinegar to which the unmodified potato starch of Example R14-2 was added had a slightly lower body feeling, spinnability, and poor mouthfeel. The modified starch using the soybean polysaccharide of Example R14-3 as an auxiliary material or the modified starch obtained by adding the modified starch using the citrus fiber of Example W14-1 as an auxiliary material has low spinnability and good mouthfeel. Was. In addition, Example R14-3 and Example W14-1 both had an appropriate body feeling, but particularly Example W14-1 had a body feeling.
The sweet vinegar was adjusted to 20 ° C., and the viscosity at a rotation speed of 12 rpm was measured using a B-type rotational viscometer (Rotor No. 3, manufactured by Tokyo Keiki Co., Ltd.). Example W14-1 (1925 mPa · s)> Example R14-3 (1750 mPa · s)> Example R14-2 (1480 mPa · s), and the viscosity of Example W14-1 was the highest and was consistent with the body feeling felt in the sensory evaluation.

Evaluation test 15: Cookie production and evaluation Cookies were produced according to the prescriptions in Tables 18 and 19 by the following production method.
<Production method>
1. The shortening and margarine were stirred using a universal mixing stirrer at 216 rpm until creamy.
2. Granulated sugar was added and stirred for another 3 minutes.
3. Premixed whole eggs and carotene base were added in several portions and mixed.
4. The flour, starch, skim milk powder, salt, and leavening agent, which had been sifted in advance, were added and mixed with a rubber spatula.
5. The dough was laid down for 30 minutes after refrigeration.
6. The film was stretched to a thickness of 5 mm and punched out with a mold having a diameter of 32 mm.
7. Bake for 12 minutes in oven preheated to 180 ° C.
8. After sufficiently cooling to room temperature, it was stored in a sealed container containing a desiccant, and evaluated one day later.

  Cookies in the non-added section to which no starch sample was added had a less crunchy and heavy texture. In addition, Example R15-2 in which unmodified potato starch was added was hard with a crunchy texture, and Example R15-3 in which modified starch using soybean polysaccharide as an auxiliary material was added, and R15-3 had a slightly light texture. It was a little good. On the other hand, in Example W15-1, in which modified starch using citrus fiber as an auxiliary material was added, the mouthfeel was good with a crisp and light texture.

The physical properties of the cookies were measured using a texture analyzer TA XT-plus (manufactured by Stable Micro Systems). A cookie sample was placed on a perforated sample table and measured. A cylindrical stainless steel plunger having a diameter of 6 mm was lowered vertically from the height of 10 mm from the sample stage to 20 mm vertically at a constant speed of 10 mm / sec, and the cookies were penetrated. At this time, the physical properties of the cookie were evaluated from a graph showing the load-distance and a graph showing a change in the differential waveform of the load. The measurement was repeated three times or more, of which one representative data is shown in FIG. 12 and FIG.
The measurement and analysis of the physical properties of the cookies were performed with reference to the Japan Society for Cooking Science Vol. 48, No. 2, 95-102 (2015).

FIG. a to 12. From the load-distance graph shown in d, the load value at the break point (peak in the graph) at which the surface of the cookie cracks with the plunger is compared with the non-added section, Example R15-2, and Example R15-3. This was consistent with Example W15-1, which was small, not hard when chewed, and had a light texture.
FIG. a to 13. From the graph of the load differential value-distance shown in d, the amplitude in the negative direction of the load differential value before and after the rupture point is smaller than that of the non-added section, Example R14-2, and Example R14-3, and that of Example W14 It was small at -1, and the change was small. This result was consistent with Example W14-1 breaking into small chunks and having a crisp texture.

Evaluation test 16: Production and evaluation of flower paste (1)
A flower paste was produced according to the formulations in Tables 20 and 21 by the following production method.
<Production method>
1. Water was added to the starch syrup, coconut oil and sweetened egg yolk, and the remaining ingredients other than the flavor were added with stirring, and the mixture was warmed to 60 ° C.
2. The mixture was stirred at 8000 rpm for 10 minutes with a high-speed emulsifying and dispersing machine.
3. The mixture was transferred to a pan, heated over medium heat while stirring with a wooden spatula, and then heated for 5 minutes after starting to boil.
4. Flavors were added, hot water was added to adjust the total volume, filled into cups, closed and cooled in a 8 ° C. water bath. It was stored in a refrigerator at 5 ° C. and evaluated one day later.

Differences were seen during preparation.
In Example R16-2 in which unmodified waxy corn starch was added, and in Example R16-3 in which modified starch was added without adding an auxiliary material, the viscosity immediately after boiling was very high, but during heating, The viscosity dropped at once.
On the other hand, in Examples W16-1 and R16-4 to which modified starches, each of which was made of citrus fiber or soybean polysaccharide, were added as auxiliary materials, the viscosity was not reduced even during heating after boiling. In addition, the texture of the finished flower paste was different.
In Example R16-2, the shape retention was high, but the gel-like texture was strong and the elasticity was very poor.
In Example R16-3, the shape retention was not high and the mouthfeel was bad due to the sticky texture.
On the other hand, in Example R16-4, the shape retention was high and elastic, but the mouthfeel was good.
Furthermore, in Example W16-1, the shape retention was higher than that of Example R16-4, but the mouthfeel was also good.

Evaluation test 17: Production and evaluation of flower paste (2)
According to the following production method, a flower paste having a different formulation from that of the evaluation test example 16 was produced according to the formulations in Tables 22 and 23.
<Production method>
1. Water was added to the starch syrup, coconut oil and sweetened egg yolk, and the remaining ingredients other than the flavor were added with stirring, and the mixture was warmed to 60 ° C.
2. The mixture was stirred at 8000 rpm for 10 minutes with a high-speed emulsifying and dispersing machine.
3. It was transferred to a pan and heated over medium heat while stirring with a wooden spatula.
4. Flavor was added and the whole was boiled down to a weight of 87.5% of the weight before heating to obtain the flower paste. The obtained flower paste was filled in a cup, sealed, cooled in a water bath at 8 ° C., and then stored in a refrigerator at 5 ° C. On the other hand, for the measurement of physical properties, the obtained flower paste was filled in a stainless petri dish having a diameter of 40 mm and a height of 15 mm, the petri dish was placed in a closed container, and stored in a refrigerator at 5 ° C.

Example W17-1 in which citrus fiber was added as an auxiliary material, and Example R17-2 in which unmodified potato starch was added, had a shape retention property and a mouthfeel good texture after one day of production. .
However, at 14 days and 28 days after manufacture, Example W17-1 showed a small change with increasing storage days, while Example R17-2 was harder and less palatable, i.e. coarse. The texture changed, and water separation occurred.

The physical properties of the flower paste were measured using a texture analyzer TA XT-plus (manufactured by Stable Micro Systems). At this time, a petri dish filled with flower paste was placed on the sample table, and a cylindrical resin plunger having a diameter of 20 mm was lowered at a constant speed of 10 mm / sec. The clearance was 5 mm. The maximum load value was read from the graph showing the load-distance during compression.
The samples that had been refrigerated for 1 day, 14 days, and 28 days immediately after production were adjusted to 20 ° C. and subjected to physical property measurement.
With respect to the flower paste sample stored refrigerated for 28 days, the separation of water was also measured. The sample was taken out of the cup (the cup in <Production method> 4), placed on a filter paper for 2 minutes, and then the sample was removed. The weight of the water absorbed by the filter paper was measured and divided by the weight of one cup of the sample to calculate the “water separation rate”.

FIG. 14 shows the result of the physical property measurement by the texture analyzer.
One day after the production, the maximum load was approximately the same in Example W17-1 in which citrus fiber was added as an auxiliary material and in Example R17-2 in which unmodified potato starch was added.
However, with the increase in the storage period, the change was small in Example W17-1, whereas the maximum load value was clearly increased in Example R17-2, which is consistent with the above-described increase in texture hardness. I was
Further, the water separation rate after storage for 28 days was 1.7% in Example W17-1, whereas it was as high as 11.0% in Example R17-2.
As understood from these tests, the modified starch to which citrus fiber is added as an auxiliary material not only imparts shape retention and good mouthfeel to the flower paste, but also increases the hardness (aging) due to refrigerated storage, And water separation.

Evaluation test 18: Production and evaluation of yogurt Yogurt was produced by the following production method according to the formulations in Tables 24 and 25.
<Production method>
1. A powder mixture of sugar, a starch sample, and waxy corn starch was added to milk, heated to 70 ° C., and stirred for 10 minutes.
2. After correcting the total amount by adding water, the mixture was homogenized with a high-pressure homogenizer (150 kgf / cm ² ).
3. Heated at 90 ° C for 10 minutes, sterilized, and then cooled to about 40 ° C. Before and after the homogenization treatment, a part of the sample solution was sampled and subjected to viscosity measurement and microscopic observation.
4. Commercially available yogurt was added as a starter at 3% of the total amount.
Fermentation was carried out in a thermostat at 5.40 ° C. until the pH reached 4.6.
6. The curd was crushed to homogenize the curd and divided into containers.
7. After leaving it at room temperature to remove the crude heat, it was cooled in a refrigerator at 5 ° C., and evaluated one day later.

The sample solution was maintained at 70 ° C., and the viscosity at a rotation speed of 12 rpm was measured using a B-type rotational viscometer (Rotor No. 1, Tokyo Keiki Co., Ltd.).
The viscosity of the sample solution before and after homogenization is respectively
In the non-added group, it was low together with 5 mPa · s or less (before homogenization) and 5 mPa · s or less (after homogenization).
In Example R18-2 to which unmodified potato starch was added, the content was as high as 600 mPa · s before homogenization and decreased to 43 mPa · s after homogenization.
On the other hand, in Example W18-1 to which modified potato starch using citrus fiber as an auxiliary material was added, the viscosity was 18 mPa · s before homogenization and 80 mPa · s after homogenization.

A 1% iodine / 10% potassium iodide solution was added to 1 mL of the sample solution for coloring, and a digital camera was connected to an optical microscope equipped with an objective lens with a magnification of 10 times to capture a PC image, and a 1365 μm × 1024 μm field of view was captured. Was observed.
As shown in FIG. 15 (the bar in the photograph before homogenization of the test group without addition represents 200 μm. The magnification of all photographs is the same). In Example R18-2, the starch granules were already obtained before homogenization. Were very swelled or disintegrated, and most of the particles were finely disintegrated after homogenization. This corresponded to a very high viscosity of the sample solution before homogenization and a decrease after homogenization.
On the other hand, in Example W18-1, many starch granules remained before homogenization, and after homogenization, many granules were disintegrated, but some granules remained. This corresponded to the fact that the viscosity of the sample solution before homogenization was lower than that of Example R18-2, and that after the homogenization, the viscosity was slightly increased to give an appropriate viscosity.

The shear rate dependence of the viscosity of each yogurt sample was measured using a fluid rheometer ARES-LS1 (TA Instruments).
The measurement was performed using a parallel plate having a diameter of 25 mm, applying a sample, and setting the gap to 1 mm. The measurement temperature was set to 5 ° C., and the shear rate was set to 0.1 to 100 s ⁻¹ .
The results are shown in FIG. Particularly, there was a difference between the samples in the viscosity at a low shear rate, and the height of the viscosity was in the order of Example W18-1> Example R18-2> No additive section. The good shape retention in the sensory evaluation was also in the case of Example W18-1> Example R18-2> No additive group, that is, it corresponded well to the viscosity at a low shear rate.

Evaluation test 19: Production of fat-free yogurt, and evaluation According to the following production method, fat-free yogurt was produced in accordance with the formulations in Tables 26 and 27.
<Production method>
1. A powder mixture of sugar, starch sample, and waxy corn starch was added to non-fat milk, heated to 70 ° C., and stirred for 10 minutes.
2. After correcting the total amount by adding water, the mixture was homogenized with a high-pressure homogenizer (150 kgf / cm ² ).
3. Commercially available yogurt was added as a starter at 3% of the total amount.
The mixture was placed in a thermostat at 4.40 ° C. and fermented until the pH reached 4.6.
5. The curd was crushed to homogenize the curd and divided into containers.
6. After leaving it at room temperature to remove the crude heat, it was cooled in a refrigerator at 5 ° C., and evaluated one day later.

  Even when non-fat milk was used, yogurt having good shape retention and a body feeling could be prepared by adding modified potato starch using citrus fiber as an auxiliary material.

Evaluation test 20: Production of lacto ice and evaluation According to the following production method, lacto ice was produced according to the formulations in Tables 28 and 29.
<Production method>
1. The powdery raw material was charged while stirring the water and the water.
2. After warming, coconut oil was added at 80 ° C., and the mixture was further stirred for 10 minutes.
3. The whole amount was corrected with water and homogenized with a high-pressure homogenizer (200 kgf / cm ² ).
4. After cooling to 5 ° C., the mixture was aged overnight, and flavor was added to perform freezing (overrun: 70%).

Using a B-type rotational viscometer (Rotor No. 2, Tokyo Keiki Co., Ltd.), the viscosity of the ice cream mix at 5 ° C. at a rotation speed of 30 rpm was measured, and the following results were obtained:
Example W20 (measured value: 95 mPa · s)> Addition-free section (58 mPa · s)
Met.
Regarding lacto ice after freezing, Example W20 in which modified starch using citrus fiber as an auxiliary material was added, compared to the non-added section, had a low body content of skim milk powder, had a body feeling, and had a mouthfeel. It was good.

Evaluation Test 21: Production and Evaluation of Ice Cream An ice cream was produced by the following production method according to the prescriptions in Tables 30 and 31.
<Production method>
1. While stirring the whipped cream, egg yolk and water, the powdered raw material was charged.
2. Warmed and stirred at 75 ° C. for 10 minutes.
3. The whole amount was corrected with water and homogenized with a high-pressure homogenizer (150 kgf / cm ² ).
After cooling to 4.5 ° C., the mixture was aged overnight, and flavor was added to perform freezing (overrun: 30%).

Using a B-type viscometer (Tokyo Keiki Co., Ltd.), the viscosity of each ice cream mix at 5 ° C. at 30 rpm was measured. The following results were obtained:
Example W21-2 (Measured value: 199 mPa · s)> Example W21-1 (Measured value: 110 mPa · s)> No additive section (Measured value: 69 mPa · s)
Met.
The ice cream after freezing was subjected to sensory evaluation and appearance evaluation of shape retention. As a result, as compared with the non-added group, Example W21-2 in which the modified starch using citrus fiber as an auxiliary material was added had a very excellent or very high body (milky feeling) and a high preservation. It showed shape and Example W21-1 had excellent or high richness (milky feeling) and slightly higher shape retention. In addition, Example W21-1 and Example W21-2 had high richness (milky feeling), but had good sharpness (that is, high aftertaste that easily felt unpleasant) and good mouthfeel ( That is, it melted quickly in the mouth.)

Evaluation test 22: Production of bread and evaluation Bread was produced by the following production method in accordance with the formulations in Tables 32 and 33.
<Production method>
1. Strong powder, granulated sugar, skim milk powder, salt, and starch were mixed.
2.1, butter and cold water (5 ° C.) were charged into a pan case.
3. Dry yeast was charged into the yeast container.
4. Using a home bakery (manufactured by National, SD-BT103), kneading, fermentation, and baking were performed (about 4 hours in all steps).
5. Immediately after baking, the bread was taken out and cooled at room temperature for 30 minutes.
6. It was sealed in a plastic bag and stored at 20 ° C.
7. After standing overnight, the bread was cut so as to have a size of 5 cm × 10 cm × 2 cm in thickness and evaluated.

Physical properties of the bread were measured using a texture analyzer TA XT-plus (Stable Micro Systems). A bread sample cut on a sample table was placed and measured. A cylindrical stainless steel plunger having a diameter of 20 mm was vertically lowered 25 mm from a height of 30 mm from the sample table at a constant speed of 10 mm / sec to compress the bread. From the graph showing the load-distance at this time, the load when the bread was compressed by 25% was read and divided by the surface area of the plunger to obtain the compressive stress. The physical properties of the bread were measured one day after baking and four days after baking.
The compressive stress of the bread after 1 day and 4 days after baking was 19 gf / cm ² and 47 / cm ² in the non-added section, respectively, and 27 / cm ^{2 in} Example W21 in which the modified starch using citrus fiber as an auxiliary material was added. And 37 / cm ² . Therefore, the change in hardness during storage was smaller in the modified starch-added group, and this was consistent with the fact that the change in hardness was smaller in the modified starch-added group in the texture evaluation performed separately. .

Formulation Example 1: Mayonnaise-type dressing Add starch sample (W14-1), sugar, sodium L-glutamate and seasoning to water while stirring, and add 90%.
Heated at ° C for 10 minutes.
2. After cooling to room temperature, the water content was adjusted, sweetened egg yolk was added, and the mixture was stirred and mixed.
3. Brewed vinegar, apple vinegar and lemon juice were added and mixed with stirring.
4. The salad oil was added little by little with stirring.
5. The mayonnaise was emulsified in a colloid mill with a clearance set to 200 μm.
6. The container was filled.

Formulation Example 2: Cake After the raw material was whipped with a whipper, it was poured into a sponge cake mold and fired.
2. After firing, while the sponge cake was hot, it was removed from the mold and allowed to cool on a net.

Formulation Example 3: Okonomiyaki All the ingredients shown in Table 36 were mixed to obtain dough for okonomiyaki.
2. Next, spread the dough on a heated hot plate, and put an appropriate amount of heavenly onion, green onion, and red ginger on it. When the dough solidifies on the grounding surface with the hot plate, turn it over, and then turn the surface (with the hot plate). Baked until it was browned.

Formulation Example 4: Boiled udon noodles of chilled type Water was added to the neutral flour and starch samples, and mixed and kneaded for 10 minutes with a universal mixing stirrer.
2. Salt was added, and the mixture was kneaded for another 5 minutes to obtain a noodle mass.
3. By roughly rolling the noodle mass with a noodle-making machine, a band-shaped dough containing a soboro-shaped noodle mass is obtained, and a sheet-shaped noodle band is formed by combining four of the band-shaped dough with a noodle-making machine. Then, the noodle belt was rolled to a thickness of 3 mm, and the rolled noodle band was cut into a width of 3 mm to prepare a raw udon.
4. The resulting raw udon is boiled (98 to 100 ° C. for 12 minutes), washed with water, and cooled to 10 ° C., and then immersed in acid (conditions: in a 0.5% aqueous solution of glucono delta lactone (pH 2.9)). , 30 seconds), packaging, sterilization (condition: 90 ° C. for 30 minutes with a conveyor steamer), and cooling to 10 ° C. to obtain a chilled type boiled udon (product pH = 4.8).

Formulation Example 5: Batter Sweet potatoes were cut to a thickness of 1 cm.
2. A batter solution was prepared by adding the raw materials described in the following table to ice water.
3. The sweet potato pieces were coated with the batter solution by dipping in the batter solution, and then oil-conditioned at 175 ° C. for 3 minutes.

Claims (18)

A method for modifying starch, comprising heating a mixture of starch and fruit-derived dietary fiber in the presence of water. The starch modification method according to claim 1, wherein the heat treatment in the presence of water includes performing a wet heat treatment on the mixture having a water content of less than 20% by mass. The reforming method according to claim 1, wherein the temperature of the wet heat treatment is in a range of 95 to 140 ° C. 4. The reforming method according to claim 2, wherein the wet heat treatment is a treatment of heating the mixture under a pressurized environment in which steam is introduced into a closed container for 5 to 300 minutes. The heat treatment in the presence of the water is a process of preparing a mixture having a water content of 20 to 50% by mass as the mixture and heating the mixture at 100 to 200 ° C. Reforming method. The starch according to any one of claims 1 to 5, wherein the starch contains at least one selected from the group consisting of potato starch, tapioca starch, rice starch, corn starch, and sugarcane starch. 5. The reforming method according to item 1. The method according to any one of claims 1 to 6, wherein the fruit-derived dietary fiber is a composite dietary fiber containing a water-soluble dietary fiber and an insoluble dietary fiber. The method according to any one of claims 1 to 7, wherein the fruit-derived dietary fiber is citrus fiber. The method according to any one of claims 1 to 8, wherein the mixture contains the starch and the fruit-derived dietary fiber in a mass ratio in the range of 99: 1 to 80:20. The starch is
Adding ion-exchanged water to 1.2 g of the sample to make a total amount of 25 g and preparing a slurry;
The viscosity of the slurry, using a Rapid Visco analyzer,
(1) The temperature of the sample is
Hold at 50 ° C. for 0-60 seconds,
The temperature is raised at 0.203 ° C./sec from 60 to 282 seconds,
Hold at 95 ° C. for 282 to 432 seconds,
Cool at 0.200 ° C./sec for 432-660 seconds and hold at 50 ° C. for 660-780 seconds, and (2) rotate paddles
Under the conditions of 960 rpm from 0 to 10 seconds and 160 rpm after 10 seconds, when the measurement was performed during the 60 to 780 seconds,
The method according to any one of claims 1 to 9, wherein the modified starch is modified into a modified starch having a property that the maximum value of the viscosity during this time is 500 mPa · s or less. A starch modifying agent containing fruit-derived dietary fiber as an active ingredient. A method for producing a modified starch preparation, comprising modifying starch by the method for modifying starch according to any one of claims 1 to 10. A modified starch preparation produced by the method according to claim 12. Modified starch granules containing starch granules and fruit-derived dietary fiber. Modified starch granules containing amylopectin and fruit-derived complex dietary fiber. The modified starch granule according to claim 15, further comprising amylose. A food product produced using the modified starch preparation according to claim 13 or the modified starch granules according to any one of claims 14 to 16 as one raw material. A method for producing a food, comprising using the modified starch preparation according to claim 13 or the modified starch granules according to any one of claims 14 to 16 as one raw material.

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