WO2012164801A1 - 油脂加工澱粉およびその製造方法 - Google Patents
油脂加工澱粉およびその製造方法 Download PDFInfo
- Publication number
- WO2012164801A1 WO2012164801A1 PCT/JP2012/002303 JP2012002303W WO2012164801A1 WO 2012164801 A1 WO2012164801 A1 WO 2012164801A1 JP 2012002303 W JP2012002303 W JP 2012002303W WO 2012164801 A1 WO2012164801 A1 WO 2012164801A1
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- WIPO (PCT)
- Prior art keywords
- starch
- fat
- oil
- mass
- processed
- Prior art date
Links
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- 239000003925 fat Substances 0.000 claims description 135
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- 235000019198 oils Nutrition 0.000 claims description 80
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
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- 239000003795 chemical substances by application Substances 0.000 claims description 12
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 46
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- 244000020518 Carthamus tinctorius Species 0.000 description 4
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A21—BAKING; EDIBLE DOUGHS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to an oil and fat processed starch and a method for producing the same.
- egg white powder, vegetable protein, powdered soy protein, powdered wheat protein, etc. as animal protein are highly used for imparting a resilient texture and preventing drip, and are generally used. Yes.
- each of these proteins has a unique flavor, and in order to mask the flavor, spices and seasonings are added, so that there is a problem that the original taste of meat is diminished. In recent years, these proteins have become food allergic allergens, and are therefore required to be displayed during use.
- starch is widely used for improving the yield of meat products because of its relatively low price, low odor, and the advantage of not causing allergies.
- a high yield improvement effect of starch is sought and it is added excessively to processed meat products, it will become a sticky texture and a soft texture unique to starch, and the elasticity of processed meat products will give you a juicy texture. May be damaged.
- the advent of starch that is highly effective in preventing drip during heating and that can be added to processed meat products that do not impair the elasticity and juiciness of meat is awaited.
- fat and oil processed starch is a starch obtained by mixing starch and fat or fat or fat related substances, and then drying or heating, for the purpose of improving the elasticity of marine products, improving the yield of processed meat products, improving texture, Have been used (Patent Documents 1 and 2).
- Patent Document 1 Japanese Examined Patent Publication No. 45-32898 describes a method for producing an oil- and fat-processed starch in which oil and fat are contact-adsorbed on starch granules, dried and then subjected to aging by applying a heat source at 30 ° C to 150 ° C. .
- Patent Document 2 Japanese Patent Laid-Open No. 54-11247
- an oil-and-fat processed starch is produced by adding an oil having an iodine value of 130 or more (125 for soybean oil) in a proportion of 0.005 to 10 Wt% with respect to the starch. How to do is described.
- Patent Document 3 JP-A-4-51854
- Patent Document 4 JP-A-6-133714
- starch, alkali salts and raw soybean powder are mixed as raw materials and heated at 120 ° C. or higher.
- a method for producing processed starch to be processed is described. In these manufacturing methods, since raw soybean powder is used, flavor unique to soybeans is produced.
- the present inventor has obtained a fat-and-fat processed starch having a specific solubility and emulsifying ability, which has excellent flavor and quality, and is blended in foods such as processed meat products.
- the present inventors have found that the texture improvement effect and the yield improvement effect are excellent.
- An oil- and fat-processed starch that satisfies the following conditions (A) and (B) is provided.
- the solubility determined by measuring the total amount of sugar contained in the supernatant by the phenol-sulfuric acid method is 9.5 mass% or more and 45 mass% or less
- required as a volume ratio of a later emulsification layer is 50 to 100%.
- the foodstuff improving agent containing the fats and oils processed starch in the said invention is provided.
- the foodstuff containing the foodstuff improving agent in the said invention is provided.
- a method for producing the oil- and fat-processed starch in the present invention Blending 0.005 parts by weight or more and 2 parts by weight or less of edible fats and / or edible fats and fats relative to 100 parts by weight of raw material starch, and preparing a mixture; Heat-treating the mixture; The manufacturing method of fat-and-oil processed starch containing is provided.
- the food improver according to the present invention is 1% by mass to 30% by mass, preferably 1% by mass to 25% by mass, and more preferably 1% by mass to 20% by mass with respect to the foodstuff.
- a food improvement method to be added is also included.
- the present invention also includes a meat improving method in which the meat improving agent of the present invention is added in an amount of 1% by mass to 20% by mass with respect to meat.
- an oil- and fat-processed starch that is excellent in flavor and quality, and has an excellent texture improvement effect and a yield improvement effect when blended with food products such as processed meat products.
- the oil- and fat-processed starch refers to a starchy material produced through a process including an operation of mixing and heating after adding an edible fat or edible fat-related substance to a raw material starch.
- the solubility measured by the method mentioned later is 9.5 mass% or more and 45 mass% or less, and an emulsification ability is 50% or more and 100% or less.
- the oil- and fat-processed starch of the present invention has a structure in which both the solubility and the emulsification ability satisfy the above-mentioned specific conditions, so that it is blended in processed meat products and the like to improve the texture of the food, while drip the food The production yield of food can be improved by effectively suppressing the occurrence of the above.
- the solubility of the oil- and fat-processed starch is 45% by mass or less, preferably 40% by mass or less, more preferably 35% by mass or less, in terms of the texture of the product, particularly the flexibility of the meat. is there.
- the solubility of fat processed starch is 9.5 mass% or more, for example, Preferably it is 10 mass% or more.
- the emulsification ability of fat-and-oil processed starch is specifically measured with the following method. That is, 2.5 g of a sample (oil-and-fat processed starch) is dispersed in 30 g of distilled water, 30 g of canola oil is added and stirred with a homogenizer (3000 rpm, 1 min), and then immediately transferred to a 50 mL graduated cylinder. After standing for 30 minutes, the volume of the emulsified layer is read from the graduated cylinder scale, and this value is used as an index of emulsifying ability.
- the emulsifying capacity is the volume ratio of the emulsified layer
- Emulsifying capacity (%) volume of emulsified layer (mL) / 50 (mL) ⁇ 100 It is.
- the measurement temperature of emulsification ability is room temperature (25 degreeC), for example.
- the emulsifying ability of the fat and oil processed starch in the present invention is 50% or more, preferably 55% or more, more preferably 60% or more, from the viewpoint of stably improving the texture. Moreover, there is no restriction
- the fat and oil processed starch in the present invention includes, for example, the following steps: (1st process) The process of mix
- the oil- and fat-processed starch having the characteristics of the predetermined solubility and emulsification ability in the present invention simply by a conventional method for producing oil-and-fat processed starch.
- a pH adjuster is blended to prepare a mixture, and the edible fat, starch and pH adjuster are subjected to predetermined conditions. It has been found that, by heating, it is possible to produce an oil and fat processed starch having a predetermined solubility and emulsifying ability.
- the raw materials and conditions used in the first and second steps will be described more specifically.
- corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch and modified starches such as acetylated, etherified, cross-linked as raw material starch May be used alone or in combination.
- a raw material starch having a degree of swelling of 45 or less, preferably 40 or less, more preferably 20 or less is used.
- the degree of swelling is determined by the following method.
- the low swelling starch can be selected from, for example, cross-linked starch, acetylated starch, potato starch, corn starch and waxy corn starch, with cross-linked starch, acetylated starch and potato starch being preferred.
- edible oils examples include safflower oil such as soybean oil and hyrinol safflower oil, corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, and palm oil.
- emulsifiers such as glycerin fatty acid esters; phospholipids; glycerides such as monoglycerides and diglycerides, and the like can be given.
- fats and oils having an iodine value of 100 or more are easily oxidized by heating, have a high starch-modifying effect, and can be expected to improve the texture of foods such as processed meat products.
- fats and oils having an iodine value of 140 or higher include highlinol safflower oil and linseed oil.
- the blending ratio of the edible fat and / or edible fat-related substance in the mixture is, for example, 0.005% by mass or more with respect to 100 parts by mass of the raw material starch from the viewpoint of more reliably obtaining the starch modifying effect. 0.008 parts by mass or more is preferable, and 0.02 parts by mass or more is more preferable.
- the blending ratio of the edible fat and / or edible fat-related substance in the mixture is, for example, 2% by mass or less, preferably 1.5 parts by mass or less, more preferably 0.8% by mass, from the viewpoint of the texture improvement effect. Part or less.
- specific examples of the combination of starch and edible oil and fat used for the production of oil and fat processed starch include, for example, a combination of cross-linked starch and an oil and fat having an iodine value of 100 or more.
- the fat processed starch which has specific solubility and emulsification ability, and was excellent in flavor can be obtained more stably.
- the pH adjuster may be any pH adjuster that can be used in foods, and can be selected according to the types of raw starch and edible fats and oils. From the influence of sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, etc .; carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate; and disodium hydrogen phosphate, phosphoric acid 2 Preferred are phosphates such as sodium hydrogen; and other organic acid salts such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc. It is preferable to blend one or more.
- one or more carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate are used.
- a pH adjuster whose pH (25 ° C.) of a 1% by mass aqueous solution is 6.5 or more. Is 8.0 or more, more preferably 10 or more.
- the addition amount of the pH adjuster is, for example, 0.005 parts by mass or more and 2 parts by mass or less, preferably 0.02 parts by mass or more and 1.5 parts by mass or less, more preferably 0.03 parts by mass with respect to 100 parts by mass of starch. Part or more and 1.2 parts by mass or less, and more preferably 0.03 parts by mass or more and 1 part by mass or less. If the added amount of the pH adjuster is too small, the oxidized odor of the oil- and fat-processed starch may not be suppressed. Furthermore, starch may be decomposed due to oxidation of fats and oils, and there may be a case where the effect of improving foods such as processed meat products cannot be sufficiently obtained. On the other hand, when there is too much addition amount of a pH adjuster, the foodstuffs, such as an added processed meat product, may feel peculiar to a pH adjuster.
- the addition amount of the pH adjuster is such that the pH of the mixture is about 6.5 to 10.9, preferably 6.5 to 10.5. It can be adjusted to a degree.
- the pH of the mixture is a pH value obtained by preparing a starch slurry having a concentration of 10% by mass of the mixture obtained in the first step and measuring the slurry by the glass electrode method.
- the pH adjuster is added in the first step, that is, when starch and fats and oils are mixed.
- the salt may be added as it is, but it is preferable to dissolve the pH adjuster in advance with about 1 to 10 times the amount of water in advance. After that, the resulting salt solution is added. More preferably, it is preferable to add after dissolving the pH adjuster in 0.1 to 10 parts by mass of water with respect to 100 parts by mass of the raw material starch.
- an oil- and fat-processed starch having an effect of improving solid or gel-like foods such as meat is obtained by heating a mixture of starch, pH adjuster and edible oil and fat and / or edible oil and fat-related substances.
- the heat treatment for example, when heated and baked at a high temperature of 150 ° C. or higher, there is a concern that the starch viscosity is reduced due to the damage of starch granules, and the original water retention of starch is lost. Then, when it adds to a processed meat product, there exists a possibility that the fall of a yield etc. may arise. Therefore, the heat aging is preferably performed at a low temperature of 130 ° C.
- the period for heating and aging is appropriately set according to the state of the starch and the heating temperature, and is, for example, 0.5 hours to 25 days, preferably 5 hours to 20 days, more preferably 6 hours to 18 days. is there.
- the slurry viscosity is generally used as a measure of the aging period of the oil- and fat-processed starch. The reason why the viscosity of the slurry increases in fat-modified starch is not clear, but the fat and oil on the starch surface is oxidized and polymerized by heating, and the starch surface is changed hydrophobicly. It becomes a physical property. As a result, the viscosity of the slurry seems to increase.
- Patent Document 5 Japanese Patent Application Laid-Open No. 2005-73506
- an oil and fat processed starch having a slurry viscosity of 40% by weight and having a slurry viscosity of 200 cP or more is suitable for a batter. It is said that there is.
- the fat and oil-processed starch of Comparative Example 5 produced under the conditions corresponding to Example 4 described in Patent Document 5 does not satisfy the conditions of the present invention. .
- the slurry viscosity of the fat and oil processed starch of the present invention is relatively low as compared with the fat and oil processed starch described in Patent Document 5.
- 108 g of a sample (oil-modified starch) in terms of anhydride is dispersed in ice-cold water to a total amount of 300 g, and then the rotor rotational speed is set to 60 rpm with a B-type viscometer.
- the slurry concentration of 40% by mass measured at a value after rotating for 10 seconds is less than 150 cP, and preferably 130 cP or less.
- the slurry concentration of the processed fat starch obtained by the above-described production method is relatively low is that by adding a pH adjuster such as an alkaline salt in the first step, the oxidation rate of the heated fat can be suppressed. It is presumed that this is because the oxidation and polymerization of the surface of the oil- and fat-processed starch are suppressed, and the viscosity of the oil-and-fatty-processed starch slurry is lowered due to the decrease in the hydrophobicity of the surface of the oil-and-oil processed starch.
- a pH adjuster such as an alkaline salt
- the solubility of the oil processed starch can be adjusted by adjusting the amount of the pH adjuster.
- the emulsifying ability of fat and oil processing starch can be adjusted by adjusting the amount of fats and oils. Therefore, by adjusting the amount of fat and oil and the amount of pH adjuster in the first and second steps according to the raw material to be used, the fat and oil processed starch having the solubility and emulsifying ability in a specific range can be produced.
- the oil- and fat-processed starch in the present invention is obtained.
- the oil- and fat-processed starch thus obtained is excellent in texture improvement effect and water retention because the solubility and emulsification ability satisfy specific conditions. For this reason, since generation
- the oil- and fat-processed starch in the present invention can be used by blending with various foods.
- the type of food there are no particular restrictions on the type of food, but for example, it can be used in solid or gel foods such as meat and processed meat products, processed fish products, noodles, breads, and other foods to effectively improve manufacturing yield.
- the fat and oil processed starch in the present invention can be used as a food improving agent such as a meat improving agent.
- foodstuff improvement agents such as the meat improvement agent in this invention, contain the fats and oils processed starch in this invention.
- the foodstuff in this invention contains the foodstuff improving agent in the said invention.
- the processed meat product according to the present invention includes the meat improving agent according to the present invention.
- Example 1 100 parts of tapioca cross-linked starch “TP-1” (manufactured by J-Oil Mills) 0.1 parts of Hyrinol safflower edible oil and 30 parts of water to 10 parts of sodium carbonate to completely dissolve sodium carbonate Then, 0.4 part of 25% aqueous sodium carbonate solution (0.1 part as sodium carbonate equivalent) was uniformly mixed at 3000 rpm for 3 minutes with a mixer (Super mixer, manufactured by Kawata), and the mixture (moisture 14.8%) was mixed. Obtained. This mixture was heated at 70 ° C. for 14 days with a shelf dryer to obtain an oil- and fat-processed starch (Sample 1).
- TP-1 tapioca cross-linked starch “TP-1” (manufactured by J-Oil Mills) 0.1 parts of Hyrinol safflower edible oil and 30 parts of water to 10 parts of sodium carbonate to completely dissolve sodium carbonate
- 0.4 part of 25% aqueous sodium carbonate solution
- Comparative Example 3 To 100 parts of the oil- and fat-processed starch obtained in Comparative Example 1, 0.1 part of sodium carbonate was added and mixed uniformly at 3000 rpm for 3 minutes with a mixer (Super mixer, manufactured by Kawata). This obtained the mixture (sample 4) of a pH adjuster and fat processed starch.
- Comparative Example 5 An oil- and fat-processed starch was obtained according to Comparative Example 1 except that the heating condition was 80 ° C. for 10 days (Sample 6).
- Samples 1 to 6 obtained as described above were evaluated for solubility, flavor, and emulsifying ability.
- the evaluation results are shown in Table 1.
- the solubility and emulsification ability were measured by the methods described above. Moreover, sensory evaluation was performed about the flavor.
- the evaluation criteria are as follows.
- the viscosity of the 40 mass% slurry of the sample 1 was 128 cP, and was low compared with the fat-and-oil processed starch obtained according to the method of the sample 6, ie, the patent document 5, and was obtained.
- Example 2 the meat improving effect of the oil- and fat-processed starch was evaluated for the samples 1 to 6 obtained in Example 1 and Comparative Examples 1 to 5 by the mince gel test.
- 40 g of minced pork loin was mixed well with 40 g of pickle solution, packed in a casing tube, heated in an 85 ° C. constant temperature bath for 25 minutes, and then cooled in ice bath water for 25 minutes to prepare a minced gel.
- the minced gel was cut into a thickness of 1.5 cm, and the “gel hardness (g)” was measured using a texture analyzer (manufactured by Stable® Micro® Systems).
- the gel hardness (g) was defined as the maximum stress when 50% compression was performed at a test speed of 1 mm / s using a round aluminum plunger with a diameter of 25 mm.
- Example 3 the addition amount of the pH adjuster at the time of oil-fat processed starch manufacture was examined. That is, fat and oil-modified starch was produced according to Example 1 by changing the amount of sodium carbonate added according to the formulation shown in Table 3. Moreover, pH of the 10 mass% concentration slurry of the mixture obtained in the first step described above is shown in the table. About each sample, solubility and emulsification ability were measured and the flavor was sensory-evaluated.
- Example 5 fat and oil-modified starch was prepared according to the method described in Example 1 by changing the amount of edible oil and fat added. Table 5 shows the results of measuring the solubility and emulsifying ability and the results of evaluating the flavor of each sample. Furthermore, using the obtained starch, a minced gel test was performed according to the method described in Example 4, and the drip at the time of heating, the processed meat product improving effect, and the flavor were evaluated. The results are shown in Table 6.
- Example 6 In this example, the iodine value of edible fats and oils was changed, and fats and oils processed starch was prepared according to the method described in Example 1 with the formulation shown in Table 7. About each sample, solubility and emulsification ability were measured and flavor was evaluated. Furthermore, using the obtained starch, a minced gel test was conducted according to the method described in Example 4 to evaluate the effect of improving processed meat products and flavor. The results are shown in Table 8. From Table 7 and Table 8, any edible oil and fat showed a sufficient meat quality improving effect, and was remarkable in the oil and fat having an iodine value of 150.
- fat and oil processed starch was prepared using various pH adjusters. That is, after preparing a mixture of starch, fats and oils, and various pH adjusters with the formulation shown in Table 9, fats and oils processed starch was produced at the heating temperature and heating time described in Example 1. Moreover, pH (25 degreeC) of 1 mass% aqueous solution of various pH adjusters was described in the table
- Example 8 In addition to the tapioca cross-linked starch (TP-1) used in Example 1, fat and oil processed starch was prepared using the starch shown in Table 11. Using the obtained processed oil and fat starch, a minced gel test was performed according to the method described in Example 4, and the processed meat product improving effect and flavor were evaluated. Moreover, it measured also about the swelling degree of fat-and-oil processed starch. The results are shown in Table 11.
- a swelling-suppressed starch such as phosphoric acid crosslinked starch having a low degree of swelling was suitable.
- starch species tapioca starch and potato starch were suitable.
- Example 9 In the present Example, the heating conditions at the time of manufacture of fat processed starch were examined. Specifically, a mixture was obtained under the conditions of Example 1 and heated under the conditions described in Table 12. A minced gel test was performed according to the method described in Example 4 using the obtained fat and oil processed starch, and the drip at the time of heating, the processed meat product improving effect, and the flavor were evaluated. The results are shown in Table 13.
- Example 10 Fat and oil-modified starch was obtained in the same manner as in Example 1 except that glycerin fatty acid ester (Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.) was used instead of Hyrinol safflower edible fat and oil (Sample 47).
- Table 14 shows the production conditions and evaluation results of the obtained starch.
- the mincill gel test was done according to the method as described in Example 4 using obtained starch, and the drip at the time of heating, the processed meat improvement effect, and flavor were evaluated. The results are shown in Table 15.
- glycerin fatty acid esters which are edible fats and oils-related substances, were able to obtain fat and oil-processed starches having specific solubility and emulsifying ability as in the case of using fats and oils.
- Example 11 Trial example of hamburger Using the fat and oil processed starch of Sample 10 produced in the section of Example 3, hamburger was produced with the following composition. As a control, a hamburger using the sample 2 prepared in the section of Example 1 and 1% by mass of sodium carbonate was simultaneously prepared and evaluated.
- the hamburger compounded with the oil-and-fat processed starch of Sample 10 has less drip during cooking than the control and finished with an elastic texture.
- Table 19 shows the evaluation results of the koji using the oil-and-fat processed starch of Sample 1 and Sample 2 or tapioca cross-linked starch (TP-1).
- Example 14 In Example 1 (Sample 1), instead of tapioca cross-linked starch (TP-1), mildly acetylated tapioca starch “TAC-30” (manufactured by J-Oil Mills) was used, and 0.4 parts of 25% aqueous sodium carbonate solution ( Fat processed starch was obtained according to Example 1 except that 1.2 parts (0.3 parts as sodium carbonate equivalent) was used instead of 0.1 parts as sodium carbonate equivalent (Sample 48). The solubility and emulsification ability of Sample 48 were 18.0% by mass and 70%, respectively.
- Table 22 shows the evaluation results of the bread in which the strong flour blended with the main body was not replaced, or the strong flour was replaced with wheat protein and lightly acetylated tapioca starch (TAC-30) or sample 48.
- TAC-30 lightly acetylated tapioca starch
- Example 16 In Sample 37 of Example 8, except that 0.4 part of 25% aqueous sodium carbonate solution (0.1 part as sodium carbonate equivalent) was changed to 4 parts (1 part as sodium carbonate equivalent), according to Example 8. Thus, an oil processed starch was obtained (Sample 49).
- the solubility and emulsification ability of Sample 49 were 33.6% by mass and 80%, respectively.
- Example 17 Trial example of chilled noodles After kneading dough with the composition (mass%) shown in Table 23, cutting with 10 angles of cutting edge, noodle thickness 2.4 mm, boiled in a boiling bath for 8 minutes, After cooling with cold water, it was refrigerated overnight to obtain chilled noodles.
- Sample 49 produces chilled noodles with more water than highly acetylated tapioca starch (A-700), but it has the same appearance and food as highly acetylated tapioca starch (A-700). Chilled noodles with a feeling and taste could be produced.
- highly acetylated tapioca starch (A-700) when the dough is mixed with the same amount of water as in sample 49, the noodle belt becomes loose and the skin becomes rough due to too much water added. Even so, the texture was unfavorable. That is, by using the sample 49, noodles with good appearance, texture and taste can be produced even when water is added more than usual, leading to an improvement in yield.
- the conventional fat and oil-processed starch was accompanied by the oxidation odor of fats and oils, and the noodles using the conventional fat-and-oil processed starch were not preferable in flavor.
- Sample 49 of the present invention did not have an oxidative odor and did not impair the flavor even when used for noodles.
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Abstract
Description
しかし、これらのたんぱく質にはそれぞれ特有の風味があり、その風味をマスキングするために、香辛料や調味料を加えるため、食肉本来の美味しさが薄れるという課題がある。また、近年これらのたんぱく質は食物アレルギーのアレルゲンとなるため、使用時には、表示することが求められている。
特許文献2(特開昭54-11247号公報)には、ヨウ素価130以上(大豆油は125)の油脂を澱粉に対して0.005~10Wt%の割合で添加して油脂加工澱粉を製造する方法が記載されている。
ところが、ヨウ素価の高い油脂を加熱すると油脂の酸化が進む。すると、油脂の酸化に特有の臭いが発生し、この臭いが練りこまれた食肉加工品の風味や食味を劣化させ、結果として商品の価値を損なうことがある。
以下の条件(A)および(B)を満たす、油脂加工澱粉が提供される。
(A)無水物換算で0.1gの当該油脂加工澱粉を蒸留水10mLに分散させて、90℃の恒温浴槽内で30分間加熱した後、20℃まで冷却することにより得られた糊化液を遠心分離し、上澄みに含まれる全糖量をフェノール硫酸法で測定することにより求められる溶解度が9.5質量%以上45質量%以下であり、
(B)当該油脂加工澱粉2.5gを蒸留水30gに分散させ、キャノーラ油30gを加えてホモジェナイザーで攪拌(3000rpm、1min)した後、直ちに50mL容メスシリンダーに50mL移して30分静置後の乳化層の体積割合として求められる乳化能が50%以上100%以下である。
また、本発明によれば、上記本発明における食品改良剤を含む、食品が提供される。
上記本発明における油脂加工澱粉の製造方法であって、
100質量部の原料澱粉に対して0.005質量部以上2質量部以下の食用油脂及び/または食用油脂類縁物質を配合し、混合物を調製する工程と、
前記混合物を加熱処理する工程と、
を含む、油脂加工澱粉の製造方法が提供される。
たとえば、本発明には、前記本発明における食品改良剤を食材に対して1質量%以上30質量%以下、好ましくは1質量%以上25質量%以下、さらに好ましくは1質量%以上20質量%以下添加する、食品改良方法も包含される。
また、本発明には、前記本発明における食肉改良剤を食肉に対して1質量%以上20質量%以下添加する、食肉改良方法も包含される。
まず、無水物換算で0.1gの試料(油脂加工澱粉)を蒸留水10mLに分散させて、90℃の恒温浴槽内で30分間加熱し、その後20℃まで冷却する。そして、遠心分離機を用いて得られた糊化液を遠心分離(3000rpm、10分間)し、上澄みに含まれる全糖量をフェノール硫酸法で測定する。
すなわち、
溶解度(%)=上澄み中の全糖量(g)/0.1(g)×100
である。
また、油脂加工澱粉の分散性を向上させる観点から、油脂加工澱粉の溶解度は、たとえば9.5質量%以上であり、好ましくは10質量%以上である。
すなわち、試料(油脂加工澱粉)2.5gを蒸留水30gに分散させ、キャノーラ油30gを加えてホモジェナイザーで攪拌(3000rpm、1min)した後、直ちに50mL容メスシリンダーに50mL移す。30分静置後に、乳化層の体積をメスシリンダー目盛りから読み取り、この値を乳化能の指標とする。
よって、乳化能は、乳化層の体積割合であり、
乳化能(%)=乳化層の体積(mL)/50(mL)×100
である。
なお、乳化能の測定温度は、たとえば室温(25℃)である。
また、油脂加工澱粉の乳化能の上限に特に制限はなく、100%以下であり、たとえば95%以下であってもよい。
本発明における油脂加工澱粉は、たとえば、以下の工程を含む:
(第一工程)原料澱粉に食用油脂及び/または食用油脂類縁物質を配合して混合物を調製する工程、ならびに
(第二工程)第一工程で得られた混合物を加熱処理する工程。
以下、第一および第二工程で用いる原料および条件をさらに具体的に説明する。
また、食感の安定化の観点からは、原料澱粉として、膨潤度が45以下、好ましくは40以下、より好ましくは20以下のものを用いる。なお、原料澱粉の膨潤度の下限に特に制限はないが、食感改良の観点からは、たとえば5以上である。
ここで、膨潤度は、以下の方法で求められる。すなわち、原料澱粉1gを100mLの水に分散させ、80℃恒温槽内で30分加熱した後に30℃に冷却し、遠心分離(3000rpm、10分間)する。得られた沈澱を一部とり、乾熱(105℃、4時間)し、前後の重量を測定する。膨潤度は、沈澱の乾固後重量に対する乾固前重量の割合(乾固前重量/乾固後重量)として求められる。
上記膨潤度の低い澱粉は、たとえば架橋澱粉、アセチル化澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチから選択することができ、架橋澱粉、アセチル化澱粉、馬鈴薯澱粉が好ましい。
また、食用油脂類縁物質として、グリセリン脂肪酸エステルのような乳化剤;リン脂質;モノグリセリド、ジグリセリド等のグリセリドなどが挙げられる。
また、油脂加工澱粉の酸化臭をさらに効果的に抑制する観点からは、pH調整剤として、1質量%水溶液のpH(25℃)が6.5以上であるものを用いることが好ましく、より好ましくは8.0以上、さらに好ましくは10以上である。
混合物のpHは、前述の第一工程にて得られた混合物の10質量%濃度の澱粉スラリーを調製し、このスラリーのガラス電極法によるpHの値である。
なお、第一工程におけるpH調整剤の添加順序に特に制限はなく、原料澱粉と食用油脂及び/または食用油脂類縁物質を混合した後にpH調整剤を添加してもよいし、原料澱粉とpH調整剤を添加した後、食用油脂及び/または食用油脂類縁物質を加えてもよい。好ましくは、作業性の点から、原料澱粉と食用油脂及び/または食用油脂類縁物質を混合した後にpH調整剤を添加するのがよい。
第二工程において、澱粉、pH調整剤および食用油脂及び/または食用油脂類縁物質の混合物を加熱することにより、食肉等の固形またはゲル状食品の改良効果を有する油脂加工澱粉が得られる。
加熱処理については、たとえば150℃以上の高温で加熱、焙焼すると澱粉粒の損傷により、澱粉の粘度が低下し、澱粉本来の保水性が失われる懸念がある。すると、食肉加工品に加えたときに歩留まりの減少などが生じるおそれがある。そのため、加熱熟成は、好ましくは130℃以下、より好ましくは120℃未満の低温でおこない、より好ましくは40~110℃程度の低温で加熱熟成させる。こうすることにより、澱粉の損傷を押さえ、食肉改良効果がより高くなる。なお、加熱温度の下限に制限はないが、熟成日数を適度に短縮して生産性を向上させる観点から、たとえば40℃以上とする。
ここで、一般に油脂加工澱粉の熟成期間の目安としてスラリー粘度が用いられる。油脂加工澱粉においてスラリー粘度が上昇する理由は明らかではないが、澱粉表面の油脂が加熱により酸化、重合し、澱粉表面が疎水的に変化することにより、油脂加工澱粉は水と空気を含み、クリーム状の物性となる。その結果、スラリーの粘度が上昇するものと思われる。
こうして得られた油脂加工澱粉は、溶解度および乳化能が特定の条件を満たすため、食感改良効果および保水力に優れる。このため、ドリップの発生が抑制されるため、製造安定性および製造歩留まりに優れたものである。また、第二工程における加熱を高温でおこなう必要がないため、加熱による油脂の酸化臭を抑制することができるため、優れた風味の食品を得ることができる。
また、以下の実施例において、官能評価は5名のパネラーによりおこなった。
タピオカ架橋でん粉「TP-1」(J-オイルミルズ社製)100部にハイリノールサフラワー食用油脂0.1部、炭酸ナトリウム10部に対して水30部を加えて炭酸ナトリウムを完全に溶解させた25%炭酸ナトリウム水溶液0.4部(炭酸ナトリウム当量として0.1部)を混合機(スーパーミキサー、カワタ社製)で3000rpm、3分間均一に混合し、混合物(水分14.8%)を得た。この混合物を棚段式乾燥機にて、70℃14日間加熱し、油脂加工澱粉(試料1)を得た。
タピオカ架橋でん粉「TP-1」(J-オイルミルズ社製)100部にハイリノールサフラワー食用油脂0.1部を加え、実施例1に記載の方法に準じた条件で混合、加熱した。これにより、調製時にpH調整剤を用いずに油脂加工澱粉(試料2)を得た。
タピオカ架橋でん粉「TP-1」(J-オイルミルズ社製)100部に25%炭酸ナトリウム水溶液0.4部(炭酸ナトリウム当量として0.1部)を加え、実施例1と同様に、混合、加熱した。これにより、食用油脂を含まない澱粉(試料3)を得た。
比較例1で得られた油脂加工澱粉100部に対して、炭酸ナトリウム0.1部を加え、混合機(スーパーミキサー、カワタ社製)で3000rpm、3分間均一に混合した。これにより、pH調整剤と油脂加工澱粉の混合品(試料4)を得た。
タピオカ架橋でん粉「TP-1」(J-オイルミルズ社製)100部にハイリノールサフラワー食用油脂0.1部、25%炭酸ナトリウム水溶液0.4部(炭酸ナトリウム当量として0.1部)を加え、混合機(スーパーミキサー、カワタ社製)で3000rpm、3分間均一に混合した。これにより、加熱処理されていないpH調整剤・油脂混合澱粉(試料5)を得た。
比較例1において、加熱条件を80℃10日間とした他は、比較例1に準じて油脂加工澱粉を得た(試料6)。
○:良好
△:やや酸化臭があるが、許容できる
×:酸化臭あり
なお、試料1の40質量%スラリーの粘度は、128cPであり、試料6すなわち特許文献5に記載の方法に準じて得られた油脂加工澱粉に比べて低かった。
本実施例では、実施例1および比較例1~5で得られた試料1~6について、ミンチゲル試験により、油脂加工澱粉の食肉改良効果を評価した。
ミンチした豚ロース肉40gに、ピックル液40gを良く混合し、ケーシングチューブに詰め、85℃恒温浴槽内で25分加熱した後、氷浴水内で25分冷却し、ミンチゲルを作製した。なお、ピックル液として、試料澱粉4g、キサンタンガム製剤(DSP五協フード&ケミカル社製)0.07g、オクテニルコハク酸澱粉ナトリウム(日本NSC社製)0.07g、食塩0.6g、水35gを混合したものを用いた。
ドリップ率(%)=ドリップ質量/加熱前の質量×100
(弾力性)
○:弾力強い
△:普通
×:弾力なし
(凝集性)
○:凝集性強い
△:普通
×:凝集性なし
(しなやかさ)
○:しなやか
△:普通
×:しなやかさなし
(風味)
○:良好
△:やや酸化臭があるが、許容できる
×:酸化臭あり
試料1~6の澱粉を用いて得られたミンチゲルの評価結果を表2に示す。
本実施例では、油脂加工澱粉製造時のpH調整剤の添加量を検討した。
すなわち、表3に示す配合で炭酸ナトリウムの添加量を変えて、実施例1に準じて油脂加工澱粉を作製した。また、前述の第一工程にて得られた混合物の10質量%濃度スラリーのpHを表中に記載した。それぞれの試料について、溶解度、乳化能を測定し、風味を官能評価した。
実施例3で得られた試料7~14の澱粉を使用し、実施例2に記載の方法に準じてミンチゲル試験をおこない、加熱時のドリップ、食肉加工品改良効果、風味を評価した。加熱前の試料を使用したドリップ率およびゲル硬さを100%とし、「相対ドリップ率」および「相対ゲル硬さ」を下記式で算出した。その結果を表4に示す。
相対ドリップ率(%)=加熱後の試料でのドリップ率/加熱前の試料でのドリップ率×100
相対ゲル硬さ(%)=加熱後の試料でのゲル硬さ/加熱前の試料でのゲル硬さ×100
本実施例では、食用油脂の添加量を変えて、実施例1に記載の方法に準じて油脂加工澱粉を作製した。それぞれの試料について、溶解度および乳化能を測定した結果および風味を評価した結果を表5に示す。さらに、得られた澱粉を使用し、実施例4に記載の方法に準じてミンチゲル試験をおこない、加熱時のドリップ、食肉加工品改良効果および風味を評価した。その結果を表6に示す。
本実施例では、食用油脂のヨウ素価を変えて、表7の配合で実施例1に記載の方法に準じて油脂加工澱粉を作製した。それぞれの試料について、溶解度および乳化能を測定し、風味を評価した。さらに、得られた澱粉を使用し、実施例4に記載の方法に準じてミンチゲル試験をおこない、食肉加工品改良効果、風味を評価した。その結果を表8に示す。
表7および表8より、いずれの食用油脂であっても、充分な肉質改良効果が現れ、ヨウ素価150の油脂において顕著であった。
本実施例では、各種pH調整剤を用いて油脂加工澱粉を調製した。すなわち、表9の配合で、澱粉、油脂および種々のpH調整剤の混合物を調製した後、実施例1に記載の加熱温度、加熱時間で油脂加工澱粉を作製した。また、各種pH調整剤の1質量%水溶液のpH(25℃)を表中に記載した。それぞれの試料について、溶解度および乳化能を測定し、風味を評価した。さらに、得られた油脂加工澱粉を使用し、実施例4に記載の方法に準じてミンチゲル試験をおこない、食肉加工品改良効果、風味を評価した。その結果を表10に示す。
また、酢酸塩の場合には、酢酸塩特有の酢酸臭がわずかに感じられた。
実施例1において用いたタピオカ架橋でん粉(TP-1)に替えて、表11に示す澱粉を用いて、油脂加工澱粉を調製した。得られた油脂加工澱粉を用いて実施例4に記載の方法に準じてミンチゲル試験をおこない、食肉加工品改良効果、風味を評価した。また、油脂加工澱粉の膨潤度についても測定をおこなった。その結果を表11に示す。
本実施例では、油脂加工澱粉の製造時の加熱条件を検討した。具体的には、実施例1の条件で混合物を得て、表12に記載の条件で加熱した。得られた油脂加工澱粉を用いて実施例4に記載の方法に準じてミンチゲル試験をおこない、加熱時のドリップ、食肉加工品改良効果、風味を評価した。その結果を表13に示す。
実施例1において、ハイリノールサフラワー食用油脂に代えてグリセリン脂肪酸エステル(ポエムDO-100V;理研ビタミン社製)とした他は、実施例1に準じて油脂加工澱粉を得た(試料47)。得られた澱粉の製造条件および評価結果を表14に示す。また、得られた澱粉を用いて実施例4に記載の方法に準じてミンチゲル試験をおこない、加熱時のドリップ、食肉加工品改良効果および風味を評価した。結果を表15に示す。
実施例3の項で作製した試料10の油脂加工澱粉を用い、以下の配合で、ハンバーグを作製した。コントロールとして、実施例1の項で作製した試料2に炭酸ナトリウム1質量%を添加したものを用いたハンバーグを同時に作製し、評価した。
表16に示す配合で混合された材料を俵型に成形し、オーブンにて200℃7分間加熱することで、ハンバーグを作製した。
実施例1(試料1)の油脂加工澱粉を用いて表17の配合のとおりピックル液を作製し、鶏胸肉100部に対し、60部加え、タンブラーで1時間マッサージを行った。その後、その鶏肉100部にバッター120部をまぶし、170℃6分加熱することによりから揚げを作製した。これらのから揚げの歩留まり、官能評価の結果を表18に示した。なお、表18中、加熱調理歩留まりは以下の方法で求めた。
加熱調理歩留まり(%)=加熱調理後肉重量/加熱調理前肉重量×100
試料1、試料2の油脂加工澱粉、もしくはタピオカ架橋でん粉(TP-1、J-オイルミルズ社製)を用いた蒲鉾の作製方法を以下に示す。
冷凍スケソウダラすり身(FA級)100gに、塩2gを加えて良く混和させ、澱粉懸濁液85g(澱粉5g、水80g)を加えて再度良く混和させて、すり身ペーストを得た。このすり身ペーストを直径3cmのケーシングチューブに充填し、15℃で14時間静置した後、90℃で20分間加熱し、流水で20分間冷却することで、蒲鉾を得た。
蒲鉾を2.5cm厚に切断し、テクスチャーアナライザー(Stable Micro Systems社製)を用いて、「破断強度(g)」と「破断凹み(cm)」を測定し、下記式に基づいて「ゼリー強度(g・cm)」を算出した。破断強度(g)、破断凹み(cm)の測定には、それぞれ、直径5mm球状プランジャーを用い、テストスピード1mm/sで蒲鉾を圧縮して、破断した時の応力(g)、破断するまでプランジャーが移動した距離(cm)とした。
ゼリー強度(g・cm)=破断強度(g)×破断凹み(cm)
実施例1(試料1)においてタピオカ架橋でん粉(TP-1)の代わりに軽度アセチル化タピオカ澱粉「TAC-30」(J-オイルミルズ社製)を用い、25%炭酸ナトリウム水溶液0.4部(炭酸ナトリウム当量として0.1部)の代わりに1.2部(炭酸ナトリウム当量として0.3部)とした他は、実施例1に準じて油脂加工澱粉を得た(試料48)。試料48の溶解度および乳化能は、それぞれ、18.0質量%、70%であった。
表20に示す割合(質量%)で原料を配合し、表21に記載の方法によってパンを得た。
(歯切れ)
○:歯切れが良い
△:普通
×:歯切れが悪い
(弾力)
○:モチモチとした弾力がある
△:普通
×:モチモチとした弾力がない
実施例8の試料37において、25%炭酸ナトリウム水溶液0.4部(炭酸ナトリウム当量として0.1部)の代わりに4部(炭酸ナトリウム当量として1部)とした他は、実施例8に準じて油脂加工澱粉を得た(試料49)。試料49の溶解度および乳化能は、それぞれ、33.6質量%、80%であった。
表23に示す配合(質量%)の生地を混捏し製麺した後に、切刃10角、麺厚2.4mmで切り出し、沸騰浴中で8分間茹で、冷水で冷却後、一晩冷蔵保存し、チルド麺を得た。
また、従来の油脂加工澱粉は油脂の酸化臭を伴い、従来の油脂加工澱粉を用いた麺類は風味が好ましくなかった。一方で、本発明の試料49は酸化臭を伴わず、麺類に用いても風味を損なわなかった。
Claims (14)
- 以下の条件(A)および(B)を満たす、油脂加工澱粉。
(A)無水物換算で0.1gの当該油脂加工澱粉を蒸留水10mLに分散させて、90℃の恒温浴槽内で30分間加熱した後、20℃まで冷却することにより得られた糊化液を遠心分離し、上澄みに含まれる全糖量をフェノール硫酸法で測定することにより求められる溶解度が9.5質量%以上45質量%以下であり、
(B)当該油脂加工澱粉2.5gを蒸留水30gに分散させ、キャノーラ油30gを加えてホモジェナイザーで攪拌(3000rpm、1min)した後、直ちに50mL容メスシリンダーに50mL移して30分静置後の乳化層の体積割合として求められる乳化能が50%以上100%以下である。 - 100質量部の原料澱粉に対して0.005質量部以上2質量部以下のpH調整剤を含有する、請求項1に記載の油脂加工澱粉。
- 100質量部の前記原料澱粉に対して0.005質量部以上2質量部以下の食用油脂及び/または食用油脂類縁物質が配合された混合物を加熱して得られる、請求項2に記載の油脂加工澱粉。
- 前記食用油脂のヨウ素価が100以上である、請求項3に記載の油脂加工澱粉。
- 前記原料澱粉1gを100mLの水に分散させ、80℃恒温槽内で30分加熱した後に30℃に冷却し、遠心分離して得られた沈澱を乾熱(105℃、4時間)し、前記沈澱の乾固前重量/乾固後重量として求められる前記原料澱粉の膨潤度が5以上45以下である、請求項2乃至4いずれか一項に記載の油脂加工澱粉。
- 前記原料澱粉が、架橋澱粉、アセチル化澱粉、馬鈴薯澱粉、コーンスターチまたはワキシーコーンスターチからなる群から選択される一種以上である、請求項2乃至5いずれか一項に記載の油脂加工澱粉。
- 1質量%の前記pH調整剤の水溶液のpH(25℃)が6.5以上である、請求項2乃至6いずれか一項に記載の油脂加工澱粉。
- 請求項1乃至7いずれか一項に記載の油脂加工澱粉を含有する、食品改良剤。
- 請求項8に記載の食品改良剤を含む、食品。
- 請求項1乃至7いずれか一項に記載の油脂加工澱粉の製造方法であって、
100質量部の原料澱粉に対して0.005質量部以上2質量部以下の食用油脂及び/または食用油脂類縁物質を配合し、混合物を調製する工程と、
前記混合物を加熱処理する工程と、
を含む、油脂加工澱粉の製造方法。 - 混合物を調製する前記工程が、100質量部の前記原料澱粉に対して0.005質量部以上2質量部以下のpH調整剤を含む前記混合物を調製する工程である、請求項10に記載の油脂加工澱粉の製造方法。
- 混合物を調製する前記工程が、1質量%の水溶液のpH(25℃)が6.5以上であるpH調整剤を含む前記混合物を調製する工程である、請求項10または11に記載の油脂加工澱粉の製造方法。
- 混合物を調製する前記工程において、100質量部の前記原料澱粉に対して0.1質量部以上10質量部以下の水に前記pH調整剤を溶解した後、添加する、請求項11または12に記載の油脂加工澱粉の製造方法。
- 加熱処理する前記工程が、40℃以上130℃以下の温度で、0.5時間以上25日以下の時間加熱する工程である、請求項10乃至13いずれか一項に記載の油脂加工澱粉の製造方法。
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US9737086B2 (en) | 2017-08-22 |
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