WO2014002573A1

WO2014002573A1 - Swelling-suppressed starch and use thereof

Info

Publication number: WO2014002573A1
Application number: PCT/JP2013/060886
Authority: WO
Inventors: 茜奥田; 岳史藤村; あけみ柿野; 正保高田
Original assignee: 日本食品化工株式会社
Priority date: 2012-06-26
Filing date: 2013-04-11
Publication date: 2014-01-03
Also published as: JP2014005394A; JP5449463B2

Abstract

Provided is a novel starch material that is useful in improving food texture. A starch, a 16 mass% suspension of which, said suspension having been adjusted to pH 3.0, shows no break down in acidic amylographic analysis, is obtained and used as an active ingredient of a food texture-improving agent. It is preferred that the aforesaid starch is a phosphate crosslinked starch. When added to foods, in particular, fried foods, steamed cakes, baked cakes or noodles, the starch that has the properties defined above can exert an excellent effect of improving food texture.

Description

Swelling-inhibited starch and its use

The present invention relates to starch that does not show breakdown in acidic amylography analysis, a texture improver containing the starch, a food product to which the starch and / or the texture improver is added, and a method for producing the food product.

“Along with“ taste ”,“ smell ”, and“ appearance ”,“ texture ”is one of the important factors that determine the palatability of food, and various food textures are required. The fried food has a crisp taste (crispy feeling), and is light and crisp. Furthermore, it is considered desirable that the good texture of the garment described above does not deteriorate with the passage of time after frying. As for noodles, those having a brittle texture are generally not preferred, and a soft and toothless texture is preferred. For confectionery, those with a good mouthfeel and a light texture are preferred.

Various starches and cereal flours have been developed for the purpose of improving the texture of the above-mentioned foods, and in particular, a number of swelling-inhibited starches that suppress the swelling of starch by processing treatment have been developed. For example, Patent Document 1 discloses a heat treatment in which the contained starch is not substantially pregelatinized, has a gluten vitality of 0.80 to 0.92, and a gluten swelling degree of 1.05 to 1.55. A batter powder for frozen fried food suitable for microwave heating characterized by containing wheat flour is disclosed. Patent Document 2 discloses a fried food material characterized by containing 20% by weight or more of a crosslinked starch having a heat swelling degree of 4 to 15 and a heat solubility of 10% by weight or less. Yes. Patent Document 3 includes 50 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of modified starch, powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, swelling agent and thickening polysaccharide. A fried food material characterized by containing 5 to 25 parts by weight of three or more kinds of powder is disclosed. Patent Document 4 discloses a method for producing confectionery using a crosslinked starch having a heat solubility of 15% by weight or less and a swelling degree of 3 to 15 as swelling-inhibiting starch. Patent Document 5 discloses (A) a non-swelling starch having an amylose content of 22% or more, and (B) a modified starch obtained by crosslinking or wet-treating starch having an amylose content of 10% or more and less than 22% and / or (C ) Confectionery and fried foods using a starch composition obtained by adding starch having a amylose content of less than 10% to a cross-linked or heat-treated starch are disclosed.

However, the existing swelling-inhibiting starches including Patent Documents 1 to 5 are still insufficient in the texture improvement effect, and the development of a swelling-inhibiting starch with higher performance has been desired.

Japanese Patent Laid-Open No. 11-000125 JP 09-215478 A Japanese Unexamined Patent Publication No. 07-066755 Japanese Patent Application Laid-Open No. 07-075479 Japanese Patent Laid-Open No. 2000-063401

An object of the present invention is to provide a novel starch material useful for improving the texture of food.

As a result of intensive studies to solve the above problems, the present inventors have improved the texture by adding starch having a specific physical property that does not show breakdown in acidic amylography analysis to foods. The inventors have found that an effect can be obtained and have completed the present invention.

That is, the first of the present invention is to provide a starch that does not show breakdown in amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0.

In the above invention, the starch is preferably phosphoric acid crosslinked starch.

Further, it is preferable that the viscosity when the temperature is raised to 95 ° C. in the amylography analysis of the 16% by mass starch suspension adjusted to pH 3.0 is 0 to 200 BU.

In addition, in the amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0, the viscosity when heated to 95 ° C. and then held at 95 ° C. for 30 minutes is preferably 0 to 1500 BU.

On the other hand, the second of the present invention provides a texture improving agent containing the above-mentioned starch.

In the above invention, it is preferably used for oil-boiled food, steamed confectionery, baked confectionery, or noodles.

Furthermore, a third aspect of the present invention provides a food product to which the above starch or texture improver is added.

In the above invention, the food is preferably an oily food, steamed confectionery, baked confectionery, or noodles.

On the other hand, a fourth aspect of the present invention provides a method for producing a food, characterized by adding the starch or the texture improving agent.

According to the present invention, it is possible to improve the texture of foods, especially oil-boiled foods, steamed confectionery, baked confectionery or noodles. More specifically, the texture of oily foods such as crispness, crispness and lightness, the texture of steamed and baked confectionery, the softness, melting and lightness of noodles, the texture of noodles and the lack of teeth Can be improved. Further, in each of these foods, it is possible to prevent deterioration of the texture over time.

The starch of the present invention has a physical property of showing no breakdown in amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0.

In the amylography analysis, no breakdown is shown as follows. For a 16% by weight starch suspension whose pH is adjusted to 3.0 with an acid such as hydrochloric acid, the viscosity at the start of measurement is 0 BU, and from 35 ° C. with stirring. When the amylography analysis is performed under the condition that a continuous heating state up to 95 ° C. is applied at a heating rate of 1.5 ° C./min and is further maintained at 95 ° C. for 30 minutes, no breakdown is shown. More specifically, it means that the maximum viscosity (peak viscosity) of the amylogram in the process from the start of measurement under the same conditions until it is held at 95 ° C. for 30 minutes does not exceed the viscosity when held at 95 ° C. for 30 minutes. . In the present specification, the amylography analysis may be simply referred to as “acid amylography analysis”.

The starch of the present invention has an excellent texture improvement effect, particularly by adding it to food. For example, it is suitably used for foods such as oil-boiled foods, steamed confectionery, baked confectionery, and noodles. More specifically, the texture of oily foods such as crispness, crispness and lightness, the texture of steamed and baked confectionery, the softness, melting and lightness of noodles, the texture of noodles and the lack of teeth Can be improved. Further, in each of these foods, it is possible to prevent deterioration of the texture over time.

Details of the mechanism of the texture improvement effect is unknown, but in the food structure, the remaining starch granules prevent the rubber feeling and sticky feeling by inhibiting the formation of gluten network derived from wheat flour, It is considered that a continuous layer of gel is not formed because starch granules are difficult to gelatinize.

The following can be said about amylography analysis and physical properties of starch. That is, the starch suspension has almost no viscosity, but after starting the amylography analysis, when the temperature is gradually raised by heating, the starch granules absorb water and swell, and the friction between the starch grains increases. Therefore, the viscosity of the starch paste increases. When further heated, the general starch paste reaches the maximum viscosity (peak viscosity), and then the viscosity starts to decrease as the starch granules collapse. The phenomenon of decreasing viscosity after reaching the peak viscosity is called breakdown. The swelling-suppressed starch in which the swelling of the starch granules is sufficiently suppressed by crosslinking treatment or the like does not cause breakdown because the starch granules do not collapse even when the paste solution is heated.

In this respect, the acidic amylography analysis described above is performed in such a manner that the pH at the time of analysis is adjusted to 3.0 and the concentration of the starch suspension is 16% by mass. This is different from ordinary amylography analysis in which the pH is analyzed in the vicinity of 5 to 7 without adjusting the pH. The conditions for this acidic amylography analysis are that the higher the starch paste concentration, the more friction between the starch granules occurs, and the more easily the starch granules are subject to physical damage. This is considered to be an analytical condition in which breakdown is extremely likely to occur as compared with the amylography analysis. Therefore, starch having physical properties that do not cause breakdown in acidic amylography analysis is more strongly suppressed from swelling, and it is considered that this can exert an excellent texture improvement effect.

The starch of the present invention preferably further has physical properties satisfying the following (1) or (2), more preferably physical properties satisfying the following (1) and (2).
(1) Viscosity when heated to 95 ° C. in an amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0 is 0 to 200 BU.
(2) In amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0, the viscosity when held at 95 ° C. for 30 minutes is 0 to 1500 BU.
The swelling suppression starch which has these physical properties can exhibit the further outstanding food texture improvement effect.

The raw material starch of the starch having the above physical properties is not particularly limited as long as it is a starch that can be used for foods. Starch, kuzu starch, koji starch, sago starch, green lily starch and the like. Among these, tapioca starch, corn starch, rice starch, and potato starch are particularly preferable because they are inexpensive and easily available in large quantities. Further, in any starch, in addition to ordinary starch, those modified in breeding techniques or genetic engineering techniques such as urch seeds, waxy seeds, and high amylose seeds may be used.

The starch of the present invention is obtained by subjecting the above raw material starch to chemical modification treatment such as oxidation treatment, esterification treatment, etherification treatment, crosslinking treatment, alpha treatment, granulation treatment, wet heat treatment, fat processing, ball mill treatment, fine pulverization. Show breakdown in the above-mentioned acidic amylography analysis by performing treatments such as treatment, heat treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, enzyme treatment, or two or more of them. There is no starch.

If the example of a crosslinking process is given among the said processes, the crosslinking agent used for the crosslinking process uses trimetaphosphate, phosphorus oxychloride, an adipic anhydride, epichlorohydrin etc., or those 2 or more types as a crosslinking agent, A cross-linked starch such as phosphoric acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch is obtained by methods well known to those skilled in the art. be able to. At this time, the degree of crosslinking can be controlled by means of adjusting the amount of crosslinking agent added, crosslinking reaction time, crosslinking reaction temperature, pH during crosslinking reaction, etc. Can be obtained. However, cross-linked starch introduced with a substituent such as a carboxyl group, acetyl group, hydroxypropyl group, etc. tends to swell due to the influence of the substituent, and tends to show breakdown in the acidic amylography analysis. . Accordingly, phosphoric acid crosslinked starch is particularly preferable as the crosslinked starch.

As for the method for obtaining starch that does not show breakdown in the acidic amylography analysis, a more specific preferred embodiment is as follows. Using tapioca starch as a raw material starch and phosphorus oxychloride as a cross-linking agent, the following method can be used. As an example. However, it is not limited to this method. The starch is not limited to tapioca starch.

Water is added to the raw tapioca starch to prepare a 35 to 45% by weight slurry, and after adding sodium sulfate to a concentration of 1 to 10% by weight with respect to the dry substance content of the starch, hydroxylation is performed. After adjusting the pH to 10 to 12, more preferably to pH 11 to 12, with an aqueous sodium solution, 0.1 to 1% by mass of phosphorus oxychloride, more preferably 0.35 to 0.8% by mass with respect to the dry substance amount of starch. Stirring is maintained for 30-180 minutes after the addition. The phosphoric acid crosslinking reaction is completed by adjusting the pH to 4 to 6 with an aqueous hydrochloric acid solution, dehydrated through a sieve, and further dehydrated by adding water. By this method, phosphate-crosslinked tapioca starch that does not show breakdown in the acid amylography analysis can be obtained.

The starch that does not show breakdown in the above acidic amylography analysis can exhibit an excellent texture improvement effect by adding it to food. Therefore, it is useful as an active ingredient of a texture improving agent. The texture improving agent may contain components other than starch that do not show breakdown in the acidic amylography analysis. Examples of the components include emulsifiers, enzymes, proteins, polypeptides, amino acids, fats and oils, organic acids, flours, starches other than starch that do not show breakdown in the above acidic amylography analysis, sugars, sweeteners, Examples include thickening polysaccharides, dietary fibers, inorganic salts, oxidizing agents, reducing agents, preservatives, coloring agents, and fragrances.

There are no particular restrictions on the food that is subject to texture improvement, and examples include oil-boiled food, steamed confectionery, baked confectionery, and noodles. Moreover, there is no restriction | limiting in particular in the method added to foodstuffs, The starch which does not show breakdown in the said acidic amylography analysis, or the texture improving agent containing the same is mix | blended with a raw material or one part, or in the middle of a manufacturing process. What is necessary is just to make it contain in a predetermined amount in the foodstuff by adding and mixing.

Oil-enriched food is food that contains flour and / or starch such as wheat flour as a raw material, and is obtained by oil-enriching, specifically, a starchy raw material composed of flour, starch, etc. as a main component. In addition to cake donuts and snacks obtained by oiling the dough to be tempered, tempura, fritters, tang Examples include deep-fried foods such as deep-fried food, croquettes, cutlet, and various fried foods.

There is no particular limitation on the amount of starch that does not show breakdown in the acidic amylography analysis to oily foods, but it is 10 to 80 parts by mass in the solid content of the dough or clothing mainly composed of the starchy raw material. It is preferable to add, and it is more preferable to add 20 to 60 parts by mass. Thereby, as will be apparent from the examples described later, it is possible to improve the texture such as squeezing, crispness, and lightness of the oil-enriched food, and to prevent deterioration of the texture after cooking over time.

Steamed confectionery uses wheat flour as the main ingredient, and sugar, etc., fats such as butter, margarine, shortening, etc., swelling agents, yeast, dairy products, eggs, etc. And steamed confectionery. Specific examples include steamed cakes, steamed buns, and Chinese potatoes.

Although there is no particular limitation on the amount of starch that does not show breakdown in the acidic amylography analysis to steamed confectionery, it is preferably added in an amount of 10 to 60 parts by mass in the solid content of the raw material forming the dough, and 20 to It is more preferable to add 40 parts by mass. Thereby, as will be apparent from the examples described later, the texture such as softness, melting in the mouth, and lightness of the steamed confectionery can be improved, and further, the aging of the texture after cooking can be prevented.

Baked confectionery uses wheat flour as the main ingredient, sugars such as sugar and syrup, butter, margarine, shortening and other oils, swelling agents, yeast, dairy products, eggs, etc. Prepared and baked. Specific examples include sponge cakes, pound cakes, biscuits, crackers, cookies, pies, tart dough, dorayaki, grilled buns, taiyaki, snacks and the like.

There is no particular limitation on the amount of starch that does not show breakdown in the acid amylography analysis to baked confectionery, but it is preferably added in an amount of 10 to 50 parts by mass in the solid content of the raw material forming the dough, and 20 to It is more preferable to add 40 parts by mass. This makes it possible to improve the texture of the baked confectionery, such as softness, melting in the mouth, and lightness, as will be apparent from the examples described later, and to prevent deterioration of the texture after cooking over time.

In addition, noodles refer to noodles made by adding water and kneading to wheat flour or other flour and other raw materials. Specifically, udon, Chinese noodles, hides, Japanese noodles, plain noodles, cold wheat, cold noodles, rice noodles , Kishimen, macaroni, spaghetti and the like. The noodles may be any of raw noodles, boiled noodles, steamed noodles, raw instant noodles (LL type), instant noodles, dry noodles, and frozen noodles.

There is no particular limitation on the amount of starch that does not show breakdown in the acidic amylography analysis to noodles, but it is preferably 5 to 30 parts by mass, preferably 10 to 20 parts by mass in the solid content of the raw material. More preferred. Thereby, as will be apparent from the examples described later, the texture such as the softness of the noodles and the lack of teeth can be improved.

Hereinafter, the present invention will be described in detail with reference to examples. However, the technical scope of the present invention is not limited to the following examples.

<Preparation of starch samples 1-7>
Water was added to 300 g of raw tapioca starch to prepare a 40% by mass slurry, and after adding sodium sulfate to a concentration of 2% by mass with respect to the dry substance content of starch, 3% sodium hydroxide After adjusting the pH to 11 to 12, phosphorus oxychloride was 0.6 g (sample 1), 0.9 g (sample 2), 1.0 g (sample 3), 1.1 g (sample 4), and 1.2 g, respectively. (Sample 5), 1.5 g (Sample 6), and 1.7 g (Sample 7) were added, and stirring was maintained for 120 minutes. Furthermore, the phosphoric acid crosslinking reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 2 L of water. The phosphate cross-linked tapioca starch obtained by drying this dehydrated product with a shelf dryer was used.

<Preparation of starch sample 8>
A “sun eclipse Neobis T-100 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is a phosphate-crosslinked tapioca starch, was used.

<Preparation of starch sample 9>
“NEOVIS T-300 (trade name)” manufactured by Asia Modified Star Co., Ltd., which is a phosphate-crosslinked tapioca starch, was used.

<Preparation of starch sample 10>
“NEOVIS T-400 (trade name)” manufactured by Asia Modified Star Co., Ltd., which is a phosphate-crosslinked tapioca starch, was used.

<Preparation of starch sample 11>
“Nissan Neobis C-6 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is a phosphate-crosslinked waxy corn starch, was used.

<Preparation of starch sample 12>
“MR-300 (trade name)” manufactured by Asia Modified Star Co., Ltd., which is an acetylated phosphate-crosslinked tapioca starch, was used.

<Preparation of starch sample 13>
“Eclipse MT-01 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated tapioca starch, was used.

<Preparation of starch sample 14>
“Eclipse MT-80 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated adipic acid crosslinked tapioca starch, was used.

<Preparation of starch sample 15>
“Eclipse Mapus # 449 (trade name)” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated adipic acid crosslinked waxy corn starch, was used.

<Preparation of starch sample 16>
“CLEARTEXT SD-3 (trade name)” manufactured by Asia Modified Star Co., Ltd., which is a hydroxypropyl (HP) phosphate-crosslinked tapioca starch, was used.

<Preparation of starch sample 17>
“C ☆ PolarTex05737 (trade name)” manufactured by Cargill Japan Co., Ltd., which is a hydroxypropyl (HP) phosphate-crosslinked corn starch, was used.

<Preparation of starch sample 18>
“C ☆ PolarTex06727 (trade name)” manufactured by Cargill Japan, which is a hydroxypropyl (HP) phosphate-crosslinked waxy corn starch, was used.

<Preparation of starch sample 19>
Phosphoric acid crosslinked tapioca starch was prepared according to the description in Patent Document 4 (Japanese Patent Application Laid-Open No. 07-075479). That is, sodium trimetaphosphate was added to a slurry prepared by adding 10 parts by mass of sodium sulfate and 100 parts by mass of tapioca starch to 120 parts by mass of water while maintaining pH 11.1-11.3 by adding 3% sodium hydroxide with stirring. 0.1 part by mass was added and reacted at 39 ° C. for 10 hours, then neutralized with hydrochloric acid, washed with water, dehydrated and dried. The obtained phosphate-crosslinked tapioca starch was used as starch sample 19. When the solubility of the starch sample 19 was measured according to the description in Patent Document 4 (Japanese Patent Application Laid-Open No. 07-075479), the solubility was 9.6.

<Preparation of starch sample 20>
Phosphoric acid crosslinked tapioca starch was prepared according to the description in Patent Document 2 (Japanese Patent Laid-Open No. 09-215478). That is, sodium trimetaphosphate was added to a slurry obtained by adding 10 parts by weight of sodium sulfate and 100 parts by weight of tapioca starch to 120 parts by weight of water while maintaining the pH at 11.1 to 11.3 by adding 3% sodium hydroxide with stirring. 0.1 part by mass was added and reacted at 41 ° C. for 12 hours, then neutralized with hydrochloric acid, washed with water, dehydrated and dried. The obtained phosphate-crosslinked tapioca starch was used as starch sample 20. In addition, when the solubility of the starch sample 20 was measured in accordance with the description in Patent Document 2 (Japanese Patent Laid-Open No. 09-215478), the solubility was 9.3.

<Preparation of starch sample 21>
A raw tapioca starch “TAPIOCA STARCH (trade name)” manufactured by Asia Modified Star Co., Ltd. was used.

<Preparation of starch sample 22>
A "sun eclipse corn starch Y (trade name)" manufactured by Nippon Shokuhin Kako Co., Ltd., which is a raw corn starch, was used.

<Preparation of starch samples 23 to 24>
Water is added to 300 g each of raw corn starch (sample 23) and potato starch (sample 24) to prepare a 40% by mass slurry, and sulfuric acid is used so that the concentration becomes 10% by mass with respect to the dry substance amount of starch. After adding sodium, the pH was adjusted to 11-12 with 3% sodium hydroxide, and then 2.4 g of phosphorus oxychloride was added, and stirring was maintained for 120 minutes. Further, the phosphoric acid crosslinking reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 3 L of water. Phosphoric acid crosslinked corn starch (sample 23) and phosphoric acid crosslinked potato starch (sample 24) obtained by drying this dehydrated product with a shelf dryer were used.

Table 1 summarizes the types of various starches.

<Test Example 1> [Acid amylography analysis of each starch sample]
After adjusting the pH to 3.0 by adding 9% hydrochloric acid to a 16 mass% (dry matter equivalent) aqueous suspension of each starch sample to prepare a 500 g slurry, Brabender Viscograph E (made by Brabender) was used. The viscosity at the start of measurement was set to 0 BU, and a continuous heating state from 35 ° C. to 95 ° C. was given with stirring at a heating rate of 1.5 ° C./min, and further maintained at 95 ° C. for 30 minutes. An amylography was obtained for the viscosities.

The results of acidic amylography analysis of each starch sample are summarized in Table 2.

As shown in Table 2, with respect to the starch samples 1 to 7, 23 and 24, an increase in BU was observed during a period of 30 minutes from reaching the temperature of 95 ° C., and no breakdown was shown. On the other hand, breakdown was observed for the other starch samples.

In the amylography analysis in which the starch suspension concentration in the acidic amylography analysis was changed from 16% by mass to 6% by mass, in addition to starch samples 1 to 7, 23 and 24, starch sample 9 and 10 also showed no breakdown. In addition, in the conventional general amylography analysis in which the starch suspension concentration in the acidic amylography analysis is changed from 16% by mass to 6% by mass and the analysis is performed under the condition of no pH adjustment, starch samples 1 to 7, In addition to 9, 10, 23 and 24, starch samples 8, 11-12, 15-16, 19-20 also showed no breakdown. Furthermore, when the solubility of the starch sample was measured by the method described in Patent Document 2 (Japanese Patent Laid-Open No. 9-215478), the solubility of the starch sample 5, the starch sample 11 and the starch sample 15 was 1.38, The values were very close to 1.50 and 1.40. Therefore, even if there is no difference in the conventional analysis used to evaluate the physical properties of starch, such as amylography analysis and solubility analysis, the results are clearly different in the above acidic amylography analysis. It was shown that swelling-inhibited starch can be evaluated based on this.

<Test Example 2> [Oil-enriched food with each starch sample added]
A batter blended with each of the starch samples 1 to 24 was prepared, and tempura was prepared using the batter. That is, each starch sample was mixed with other raw materials in the formulation shown in Table 3 to prepare a powder raw material, and 9.0 parts by weight of a liquid fat (top value canola oil: made by AEON Co., Ltd.) and an emulsifier ( Batter was prepared by blending 1.0 part by mass of Ematec N-100V (manufactured by Riken Vitamin Co., Ltd.) and 125.0 parts by mass of water. A powdered powder of the composition shown in Table 4 was attached to a commercially available chikuwa and was attached to the batter, and oiled in soybean white squeezed oil at 175 ° C. for 2 minutes to obtain chikuwa tempura.

For the tempura prepared as described above, the evaluation of the texture immediately after frying and after 4 hours from frying, 7 levels of 3 points to 3 points for each of the items of hardness, crunchiness, crispness, and overall It was done in. The evaluation results were calculated by calculating the average score of 5 panelists. ◎: 3.0 to 1.5 points, ○: 1.4 to 0.1 points, △: 0 to -1.4 points, ×: -1 It was expressed as .5 to -3.0 points. The results are shown in Table 5.

As shown in Table 5, regarding the starch samples 1 to 7, 23 and 24, the texture immediately after frying and after 4 hours after frying was preferable. In particular, starch samples 4 to 7, 23 and 24 maintained particularly good texture immediately after frying in the texture after 4 hours from frying. On the other hand, the starch samples 9, 10 and 17 had a relatively good texture immediately after frying, but the texture aging deteriorated after 4 hours after frying, and compared with the starch samples 1 to 7, 23 and 24. The result was greatly inferior. The other starch samples were much inferior to the starch samples 1 to 7, 23 and 24 both immediately after frying and after 4 hours after frying.

<Test Example 3> [Steamed confectionery to which each starch sample is added]
Using each of the starch samples 1-7, 10, 13, 18-19, 21, 23 and 24, steamed cakes having the composition shown in Table 6 were prepared. That is, the raw materials of Group B were mixed with a mixer, and the raw materials of Group A that had been sieved in advance were mixed therewith to adjust the dough specific gravity to 0.4 g / cm ³ . 60 g of dough was dispensed into an oval mold, steamed at 92 ° C. for 18 minutes, and cooled at room temperature for 20 minutes to obtain a steamed confectionery. The steamed confectionery was put in a banju and stored at room temperature, and the evaluation was conducted one day after the normal temperature. The next day, it was transferred to a refrigerator (5 ° C.) and stored for 3 days, and the evaluation was conducted 3 days after refrigeration.

For the steamed cake prepared as described above, the evaluation of the texture after 1 day at room temperature and after 3 days of refrigeration was carried out. This was performed in 7 stages from 3 to -3 points. The evaluation results were calculated by calculating the average score of 10 panelists. ◎: 3.0 to 1.5 points, ○: 1.4 to 0.1 points, △: 0 to −1.4 points, ×: − Expressed as 1.5 to -3.0 points. The results are shown in Table 7.

As shown in Table 7, regarding the starch samples 1 to 7, 23, and 24, a favorable texture was exhibited both at room temperature 1 day and after refrigeration 3 days. In particular, good results were obtained with starch samples 4-7, 23 and 24. On the other hand, the starch sample 10 had a relatively good texture after 3 days of refrigeration, but the texture after 1 day at room temperature was extremely poor. Moreover, about the other starch sample, it was a result inferior compared with the control | contrast area which replaced the starch sample with the weak flour after 1 day of normal temperature and 3 days of refrigeration.

<Test Example 4> [baked confectionery with each starch sample added]
Sponge cakes having the composition shown in Table 8 were prepared using the starch samples 3-5, 7, 10, 14, 16-17, 19, 23 and 24. That is, the raw material of Group A and the raw material of Group B that were sieved in advance were mixed with a mixer, and the specific gravity of the dough was adjusted to 0.4 g / cm ³ . 350 g of dough was dispensed into a cake mold, baked for 30 minutes in an oven set at 170 ° C. on the top and 180 ° C. on the bottom, and cooled at room temperature for 30 minutes to obtain a sponge cake. The sponge cake was put in a banju and stored at room temperature, and the evaluation was conducted one day after the normal temperature. The next day, it was transferred to a refrigerator (5 ° C.) and stored for 3 days, and the evaluation was conducted 3 days after refrigeration.

For the sponge cake prepared as described above, the texture after 1 day at room temperature and 3 days after refrigeration was evaluated for the softness, melting in the mouth, light texture, and total items for which no starch sample was added. This was performed in 7 stages from 3 to -3 points. The evaluation results were calculated by calculating the average score of 10 panelists. ◎: 3.0 to 1.5 points, ○: 1.4 to 0.1 points, △: 0 to −1.4 points, ×: − Expressed as 1.5 to -3.0 points. The results are shown in Table 9.

As shown in Table 9, regarding the starch samples 3 to 5, 7, 23, and 24, a favorable texture was exhibited both at room temperature 1 day and after refrigeration 3 days. On the other hand, starch samples 10, 14, 16 to 17, and 19 were not melted and light in weight, and the texture was significantly deteriorated especially by refrigeration storage.

<Test Example 5> [instant noodles with each starch sample added]
Instant starch noodles having the composition shown in Table 10 were prepared using the starch samples 1, 3, 4-7, 9-10, 13-15, 18, 23 and 24. That is, Group B raw materials mixed and dissolved in advance were added to Group A raw materials, kneaded to form a noodle band, rolled (1.0 mm thick), and cut with cutting teeth (# 20). 80 g of the cut noodle strings were steamed at 99 to 100 ° C. for 90 seconds and then oil-heated with frying oil at 140 to 160 ° C. for 60 seconds to obtain dried noodle-like instant noodles.

The instant noodles prepared as described above were reconstituted with 360 ml boiling water for 3 minutes, eaten, and subjected to sensory evaluation after one week. The evaluation was performed on 7 items, 3 points to -3 points, for each item of softness and lack of teeth. The evaluation results were calculated by calculating the average score of 5 panelists. ◎: 3.0 to 1.5 points, ○: 1.4 to 0.1 points, △: 0 to -1.4 points, ×:- Expressed as 1.5 to -3.0 points. The results are shown in Table 11.

As shown in Table 11, the starch samples 1, 3 to 4, 7, 23, and 24 were soft and non-toothed, and showed a favorable texture. On the other hand, the starch samples 9 to 10 were not bad in teeth, but did not have a soft texture, and the food textures of 13 to 15 and 18 were not good.

Claims

Starch characterized by showing no breakdown in amylographic analysis of 16% by weight starch suspension adjusted to pH 3.0.
The starch according to claim 1, wherein the starch is phosphoric acid cross-linked starch.
3. Starch according to claim 1 or 2, wherein the viscosity when heated to 95 ° C. in an amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0 is 0 to 200 BU.
4. The amylography analysis of a 16% by weight starch suspension adjusted to pH 3.0 has a viscosity of 0 to 1500 BU when the temperature is raised to 95 ° C. and then kept at 95 ° C. for 30 minutes. 2. The starch according to item 1.
A texture improver comprising the starch according to any one of claims 1 to 4.
The texture improving agent according to claim 5, which is used for oil-boiled food, steamed confectionery, baked confectionery, or noodles.
A food comprising the starch according to any one of claims 1 to 4 or the texture improver according to claim 5.
The food according to claim 7, wherein the food is oily food, steamed confectionery, baked confectionery, or noodles.
A method for producing a food, comprising adding the starch according to any one of claims 1 to 4 or the texture improving agent according to claim 5.
10. The method for producing food according to claim 9, wherein the food is an oily food, steamed confectionery, baked confectionery, or noodles.