WO2019004308A1 - Oil- and fat-processed starch and method for manufacturing same - Google Patents

Oil- and fat-processed starch and method for manufacturing same Download PDF

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Publication number
WO2019004308A1
WO2019004308A1 PCT/JP2018/024448 JP2018024448W WO2019004308A1 WO 2019004308 A1 WO2019004308 A1 WO 2019004308A1 JP 2018024448 W JP2018024448 W JP 2018024448W WO 2019004308 A1 WO2019004308 A1 WO 2019004308A1
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WIPO (PCT)
Prior art keywords
starch
oil
fat
processed
processed starch
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PCT/JP2018/024448
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French (fr)
Japanese (ja)
Inventor
信人 五十嵐
森本　和樹
美沙 有本
紘基 竹本
均 高口
Original Assignee
日本食品化工株式会社
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Application filed by 日本食品化工株式会社 filed Critical 日本食品化工株式会社
Priority to CN201880015375.1A priority Critical patent/CN110352013B/en
Publication of WO2019004308A1 publication Critical patent/WO2019004308A1/en

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Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to an oil- or fat-processed starch suitable as a raw material for, for example, a coating material for fried food, or a livestock meat product, and a method for producing the same.
  • the oil- or fat-processed starch is obtained by adhering and bonding oil and fat to starch granules, and is obtained by adding and mixing fat and oil to starches and subjecting it to aging treatment.
  • Fat-modified starch is widely used as a raw material for batter of fry and flour for dressing since it can impart a preferable texture and binding property when used as a frying material.
  • it can be used for aquatic meat products such as ham, sausage, hamburger, bean curd, kamaboko and bamboo rings because it can improve yield and texture.
  • Patent Document 1 describes that oil-processed starch having viscoelasticity and excellent aging resistance can be obtained by adding an oil having an iodine value of 130 or more to starch.
  • Patent Document 2 the total content of trivalent or higher unsaturated fatty acids (triene unsaturated acid, tetraene unsaturated acid, pentaene unsaturated acid, hexaene unsaturated acid) in starch and / or flour is 15% by mass in total
  • the food fats and oils mentioned above are added, mixed uniformly, and then heated and ripened, so that there is no peeling or swelling of the bound clothing, and the frying coating material has an excellent texture with no soft and sticky feeling. It is described that it can be obtained.
  • Patent Document 4 listed below describes that a frying material having good binding properties between seeds and batter can be obtained by containing fats and oils and glycerin organic acid fatty acid ester in starch.
  • these conventional fat- and oil-processed starches can not be said to be sufficiently effective in imparting excellent binding property and dry texture when used in a frying material, and they can also be used as aquatic livestock meat products.
  • it is difficult to say that the effect of imparting excellent gel strength and elasticity while suppressing that the taste (different taste) peculiar to fats and oils of fat-and-oil processed starch is retained in aquatic products is sufficient.
  • the object of the present invention is to provide a binding property and a dry texture when applied to a frying material, and to impart gel strength and elasticity when used for aquatic meat products.
  • An object of the present invention is to provide an oil- or fat-processed starch which is excellent in the effect and in which the taste (different taste) peculiar to the oil- or fat-processed starch is suppressed.
  • the inventors of the present invention conducted intensive studies to solve the above problems, and as a result, when oil- or fat-processed starch using sunflower oil having a specific fatty acid composition is used as a raw material of a frying material, it exhibits excellent binding.
  • a deep-frying material with good texture and dry texture is obtained, and when it is used in aquatic livestock meat products, the flavor (different taste) unique to fats and oils is low because it has little flavor (different taste) unique to fats and oils of starch
  • the present inventors have found that it is possible to obtain a aquatic animal meat product which is excellent in gel strength and elasticity, and has completed the present invention.
  • the content of the sunflower oil is preferably 0.01 to 5 parts by mass with respect to 100 parts by mass of the starch.
  • the starch is preferably tapioca starch or a modified starch thereof.
  • the second of the present invention is a method for producing oil- or fat-processed starch, which comprises adding and mixing sunflower oil to starch and maturing at a temperature above normal temperature, wherein each sunflower constituting the sunflower oil in gas chromatography analysis as the sunflower oil It is an object of the present invention to provide a method for producing a fat / oil processed starch characterized by using sunflower oil in which the proportion of the peak area of linoleic acid to the total of the peak areas of fatty acids is 40% or more.
  • the third of the present invention is to provide a food comprising the oil- or fat-processed starch.
  • the oil- or fat-processed starch of the present invention is used as a raw material of a dressing material for a fried food, it is possible to obtain fried food having a high bondability between seeds and batter and excellent in dry texture.
  • the flavor (different taste) unique to fats and oils processed starch is not left in aquatic livestock meat products because there is little flavor (different taste) unique to fats and oils for starch processed fats and oils.
  • the effect of imparting gel strength and elasticity to aquatic livestock meat products can be enhanced.
  • the raw material starch used for the oil- or fat-processed starch of the present invention may be any starch that can be used as food, and is not particularly limited.
  • corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, green bean starch, starch starch, starch starch, potato starch, potato starch, sago starch, etc. are mentioned.
  • tapioca starch and / or corn starch are preferable in terms of cost and effect, and tapioca starch is particularly preferable.
  • any starch may be used which has been improved in breeding or genetic engineering methods, such as ulti species, waxy species and high amylose species.
  • the sunflower oil used in the present invention needs to contain a certain amount of linoleic acid.
  • the ratio of the peak area of linoleic acid to the total of the peak areas of the respective fatty acids constituting the sunflower oil needs to be 40% or more, and preferably 45% or more .
  • the proportion of the peak area of linoleic acid is less than 40%, binding property in fried foods is low, and in aquatic livestock meat products, gel strength and elasticity are low, which is not preferable.
  • the proportion of the peak area of linoleic acid is about 70%, as the amount of linoleic acid is high.
  • the ratio of the peak area of linoleic acid to the total of the peak areas of each fatty acid constituting sunflower oil corresponds to the proportion (mass%) of linoleic acid in the fatty acids constituting sunflower oil It is a thing.
  • the measuring method of the ratio of the peak area of linoleic acid by the said gas chromatography analysis can be measured with the following method.
  • the ratio of the peak area of linoleic acid is calculated as the ratio of the peak area of linoleic acid to the total of the peak areas of the respective fatty acids in the waveform data obtained by gas chromatograph as shown in the following equation.
  • the oil- or fat-processed starch in the present invention is one in which the oil or fat is attached to at least a part of the surface of the starch particle, and the surface physical property is changed. This is obtained by adding fats and oils to starch and mixing, and carrying out the heat-aging process at the temperature more than normal temperature. As a result, a starch having properties different from those merely added and mixed with fats and oils is obtained. That is, the surface of starch can be hydrophobized by adhering the oil and fat to at least a part of the surface of starch particles, and affinity with protein can be enhanced.
  • the amount of sunflower oil added to starch is preferably 0.01 to 5 parts by mass, and more preferably 0.03 to 2 parts by mass, based on 100 parts by mass of starch. If the amount is less than 0.01 parts by mass, sunflower oil is not sufficiently attached to the surface of the starch particles, and the property improving effect of the starch tends to be weakened. On the other hand, if the amount of sunflower oil added to starch exceeds 5 parts by mass with respect to starch, powder flowability of starch tends to deteriorate and workability tends to deteriorate.
  • the above-mentioned heat-aging treatment is carried out, for example, in a state in which a mixture of starch, fats and oils, and other raw materials such as an emulsifier if necessary, is put in a reactor, an extruder, a dryer, a tank, a container, a packaging material, etc. It can carry out by processing at the temperature of normal temperature or more. If the temperature is equal to or higher than ordinary temperature, the treatment proceeds, and if the temperature is high, the time required for the heat aging becomes short. In the present invention, normal temperature means a temperature of 15 to 25 ° C. Oil-processed starch can be obtained by storing and ripening, for example, for about one month even at normal temperature.
  • heating temperature is preferably 30 to 150 ° C., and more preferably 50 to 140 ° C.
  • the heat ripening time may be shorter as the temperature is higher, but is preferably 30 minutes to 4 weeks, and more preferably 1 hour to 2 weeks.
  • oil-processed starch in addition to sunflower oil, as long as the object of the present invention is not impaired.
  • fats and oils examples include fats and oils recognized as edible, prepared oils, mixtures thereof, etc.
  • the addition amount is 50 mass parts or less with respect to 100 mass parts of sunflower oil, and it is more preferable that it is 25 mass parts or less. If the amount of addition of other fats and oils exceeds 50 parts by mass, the effect of the present invention tends to be inhibited.
  • the emulsifier examples include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and the like. Moreover, these combinations may be sufficient.
  • the addition amount thereof is preferably 10 to 1000 parts by mass, and more preferably 20 to 500 parts by mass with respect to 100 parts by mass of sunflower oil.
  • the amount of the emulsifier added is less than 10 parts by mass, it tends to be difficult to be compatible with water when used as a frying material, and if it exceeds 1000 parts by mass, the emulsifier tends to inhibit the function of fats and oils.
  • the oil- or fat-processed starch of the present invention can be used by blending it with various foods.
  • the type of food is not particularly limited.
  • fried food using batter or flour as a frying material solid or gel food such as meat, aquatic livestock meat products, processed fish products, noodles, bread It can be used for foods such as
  • fried foods using batter and / or flour containing the oil- or fat-processed starch of the present invention as a dressing for fried foods preferable gel strength and elasticity can be obtained from the viewpoint of obtaining preferable binding properties and texture. From this point of view, it is preferable to use it for aquatic livestock meat products in which the fat and oil-processed starch of the present invention is mixed with livestock meat and fish meat.
  • Examples of the deep-fried foods include deep-fried chicken, tempura, fried rice, fried chicken, chicken cutlet, pork cutlet, beef cutlet, minced meat cutlet, croquette, shrimp fry, squid ring, fritter and the like.
  • the fried food in the present invention is not limited to those fried with oil, but may be so-called non-frying food utilizing the heat cooking method with a frying pan, a microwave, an oven, an oven, a convention oven, a convection oven or the like.
  • aquatic meat products include meat, meat products such as ham, chicken nuggets, sausages, hamburgers, meatballs, eggplants, and the like if it is a processed meat product containing meat such as beef, pork, chicken, mutton and horse meat and subjected to heat treatment.
  • meat such as a shellfish, swordfish, salmon, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, Thailand, shrimp, squid, octopus, scallop, etc. Satsuma fried, fermented fish, fish paste, fish sausage, chikuwa, fried fish food ingredients, etc.
  • fat and oil-processed starch in aquatic livestock meat products, such as kneading, injection of pickle solution, tumbling, pickling, mixing, etc., and the flavor (different taste) unique to fat and oil-processed starch is aquatic livestock meat It is possible to impart gel strength and elasticity to aquatic meat products without leaving the product.
  • the addition amount of the oil- or fat-processed starch of the present invention to a food may be appropriately set according to the type of food, but in the case of water-based livestock meat products, the above-mentioned processed starch in dry matter is 0.1 It is preferable to contain up to 15% by mass, and it is more preferable to contain 1 to 10% by mass.
  • the oil- or fat-processed starch of the present invention by using sunflower oil in which the ratio of the peak area of linoleic acid to the total of the peak areas of each fatty acid constituting sunflower oil is 40% or more in gas chromatography analysis
  • the food texture of the obtained food can be improved. For example, when used in a frying pan, a fry having a good binding property and a dry texture can be obtained.
  • the flavor (different taste) peculiar to fats and oils of fats-and-oils processed starch does not remain in a kneading product, and aquatic livestock meat products which have the outstanding gel strength and elasticity can be obtained.
  • the ratio (%) of the peak area of linoleic acid of oil and fat in Table 1 means the ratio of the peak area of linoleic acid to the total of the peak areas of the respective fatty acids constituting the oil and fat in gas chromatography analysis. Do. This corresponds to the proportion (%) of linoleic acid in the constituent fatty acids of fats and oils.
  • Test Example 1 Deep-fried food Relative to 40 parts (as dry matter mass) of Examples 1 to 3 and Comparative Examples 1 to 5, 44 parts of flour, 1 part of salt, 1 part of sodium glutamate, 6 parts of powdered soy sauce, 1 part of powdered garlic, xanthan gum 0.3
  • the mixed powder was prepared by mixing the parts. To 100 parts of the prepared mixed powder, 110 parts of ice-cold water was added and mixed by stirring to prepare a batter solution. Next, cut chicken breast meat with skin and fat trimmed to 20 g, and apply the batter solution to the cut chicken breast meat so that the batter solution becomes 30% of the meat, and use soy white braised oil at 175 ° C. It fryed for 3 minutes and 30 seconds, and fried chicken was prepared.
  • the method of dividing the fried chicken into two equal parts and marking the cut surface according to the ratio of binding between the coating and the ingredients was selected. For example, 100 points were completely bonded, and 0 points were all peeled. The evaluation was conducted by four skilled panelists, and the evaluation results were displayed as an average (rounded to the first decimal place).
  • the fried food using the oil-processed starch of Comparative Example 4 and Comparative Example 5 in which the fats and oils attached to the surface of the starch particles are safflower oil and soybean oil which are not sunflower oil is a binding property between medium type and batter. And had a wet texture, which was undesirable.
  • the texture was evaluated for hardness (gel strength), which is an important evaluation item in processed fishery products, for the obtained Kamaboko.
  • the criteria of the evaluation points were prepared using the oil-processed starch of Comparative Example 4 using safflower oil, which is one of the oils and fats generally used as oils and fats of oil-processed starch described in Table 1 above.
  • safflower oil which is one of the oils and fats generally used as oils and fats of oil-processed starch described in Table 1 above.
  • the hardness of Kamaboko is 0, it is very hard: +3 points, hard: +2 points, slightly hard: +1 points, slightly soft: -1 points, soft: -2 points, very soft: -3 points .
  • the evaluation was conducted by five skilled panelists, and the evaluation results were expressed as an average (rounded to the first decimal place).
  • Shear rate: 1 mm / second Table 4 shows the evaluation results of each sample.
  • the fat and oil attached to the surface of the starch particles is sunflower oil
  • the fat and oil attached to the surface of the starch particles is sunflower oil, but the ratio of the peak area of linoleic acid of the sunflower oil is less than 40%. It was soft, brittle and undesirable.
  • the hardness and elasticity are Examples 1 to 3 It is inferior to that of Kamaboko.
  • the standard of the evaluation point is when the flavor specific to the fat or oil of fat or oil processed starch of Comparative Example 2 using sunflower oil containing 28% of linoleic acid as the fat or oil of fat or oil processed starch described in Table 1 is 0 point,
  • the flavor characteristic of fats and oils is very strong: +3 points, the flavor characteristic of fats and oils is strong: +2 points, the flavor characteristic of fats and oils is slightly strong: +1, the flavor characteristic of fats and oils is slightly weak: -1 point, flavors specific to fats and oils are weak : -2 points, flavor unique to fats and oils is very weak: -3 points.
  • the evaluation was conducted by four skilled panelists, and the results were expressed as an average (rounded off to the first decimal place). The lower the score, the higher the evaluation as a fat / oil processed starch, and the higher the score, the lower the evaluation as a fat / oil processed starch.
  • Example 1, Example 3, and Comparative Example 2 which are fat-and-oil processed starches using sunflower oil as fat and oil attached to the surface of the starch particles, are characterized in that the flavor peculiar to fats and oils is small. It showed an excellent rating.
  • Comparative Example 4 which is a fat-and-oil processed starch using safflower oil as the fat and oil attached to the surface of the starch particles, is not preferable because it has a flavor unique to fats and oils.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
  • Fish Paste Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Provided is an oil- and fat-processed starch in which sunflower oil is caused to adhere to the surface of the starch particles, the oil- and fat-processed starch being aged at room temperature or above, wherein the oil- and fat-processed starch is characterized in that the sunflower oil is such that the proportion of the peak area of linoleic acid in the total of peak areas of the fatty acids constituting the sunflower oil is 40% or more as measured by gas chromatographic analysis. Using this oil- and fat-processed starch makes it possible to impart exceptional binding properties and dry flavor to fried foods, and also makes it possible to impart flavor having exceptional gel strength and elasticity, and to suppress the characteristic flavor (offensive flavor) of the oils and fats, in fishery or livestock meat products.

Description

油脂加工澱粉及びその製造方法Fat-processed starch and method for producing the same
　本発明は、例えば揚げ物用衣材、又は水畜産肉製品等の原料として好適な油脂加工澱粉及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to an oil- or fat-processed starch suitable as a raw material for, for example, a coating material for fried food, or a livestock meat product, and a method for producing the same.
　油脂加工澱粉は、澱粉粒に油脂が付着・結合しているものであり、澱粉類に油脂を添加混合し、熟成処理を施すことで得られる。油脂加工澱粉は、揚げ物用衣材として使用した場合に好ましい食感・結着性を付与できることから、揚げ物のバッターやまぶし粉の原料として広く用いられている。また、歩留まりや食感を向上させることができることから、ハム、ソーセージ、ハンバーグ、はんぺん、カマボコ、竹輪等の水畜産肉製品にも用いられている。 The oil- or fat-processed starch is obtained by adhering and bonding oil and fat to starch granules, and is obtained by adding and mixing fat and oil to starches and subjecting it to aging treatment. Fat-modified starch is widely used as a raw material for batter of fry and flour for dressing since it can impart a preferable texture and binding property when used as a frying material. In addition, it can be used for aquatic meat products such as ham, sausage, hamburger, bean curd, kamaboko and bamboo rings because it can improve yield and texture.
　食品の食感、揚げ物用衣材の結着性、及び油脂加工澱粉を水及び／又は油との混合時の作業性等の更なる改善のために、用いられる油脂等の澱粉のコーティング物質の改良が行われてきた。例えば、特徴ある油脂を用いるものや、油脂以外の物質を用いるもの等が挙げられ、以下のようなものが報告されている。 Coating materials of starch such as fats and oils used for further improvement such as food texture, binding property of frying material, and workability when oil-processed starch is mixed with water and / or oil Improvements have been made. For example, those using characteristic fats and oils, those using substances other than fats and oils, etc. are mentioned, and the followings are reported.
　下記特許文献１には、ヨウ素価１３０以上の油脂を澱粉に添加することで、粘弾性を有し、かつ耐老化性の優れた油脂加工澱粉が得られることが記載されている。 Patent Document 1 below describes that oil-processed starch having viscoelasticity and excellent aging resistance can be obtained by adding an oil having an iodine value of 130 or more to starch.
　下記特許文献２には、澱粉及び／又は穀粉に３価以上の不飽和脂肪酸類（トリエン不飽和酸、テトラエン不飽和酸、ペンタエン不飽和酸、ヘキサエン不飽和酸）の含量が合計で１５質量％以上である食用油脂を添加し、均一に混合した後、加熱熟成処理することで、結着した衣のはがれや膨れがなく、ソフトでべたつき感がない優れた食感を有する揚げ物用衣材が得られることが記載されている。 In Patent Document 2 below, the total content of trivalent or higher unsaturated fatty acids (triene unsaturated acid, tetraene unsaturated acid, pentaene unsaturated acid, hexaene unsaturated acid) in starch and / or flour is 15% by mass in total The food fats and oils mentioned above are added, mixed uniformly, and then heated and ripened, so that there is no peeling or swelling of the bound clothing, and the frying coating material has an excellent texture with no soft and sticky feeling. It is described that it can be obtained.
　下記特許文献３には、澱粉に飽和脂肪酸及び１価の不飽和脂肪酸の含量が合計で６０質量％以上である油脂を添加し、乳化力測定試験において油相がなくなる程度まで加熱熟成処理することで、増粘安定効果と乳化能を併せ持つ油脂加工澱粉が得られることが記載されている。 In Patent Document 3 below, an oil or fat having a total content of saturated fatty acid and monovalent unsaturated fatty acid of at least 60 mass% is added to starch, and heat aging is performed to the extent that the oil phase disappears in the emulsifying force measurement test. It is described that an oil- or fat-processed starch having both thickening and stabilizing effects and emulsifying ability can be obtained.
　下記特許文献４には、澱粉に油脂及びグリセリン有機酸脂肪酸エステルを含有させることで、種と衣との結着性が良好な揚げ物用衣材が得られることが記載されている。 Patent Document 4 listed below describes that a frying material having good binding properties between seeds and batter can be obtained by containing fats and oils and glycerin organic acid fatty acid ester in starch.
　下記特許文献５には、澱粉に油脂、油脂の類縁物、脂肪酸及びその誘導体の１種又は２種以上の混合物を添加し、リポキシゲナーゼを作用させることで、油脂酸化臭の少ない油脂加工澱粉が得られることが記載されている。 In Patent Document 5 below, fat or oil, a mixture of one or more of fat or oil analogues, fatty acid and derivatives thereof is added to starch, and lipoxygenase is allowed to act to obtain fat / oil processed starch with little oil oxidation odor. It is stated that it is possible.
特開昭５４－１１２４７号公報Japanese Patent Application Laid-Open No. 54-11247 特開２００４－１１３２３６号公報Japanese Patent Application Publication No. 2004-113236 特開２０１０－２５９３９９号公報JP, 2010-259399, A 特開２００５－１８５１２２号公報JP, 2005-185122, A 特開２０００－１０６８３２号公報Japanese Patent Laid-Open No. 2000-106832
　しかし、これらの従来の油脂加工澱粉では、揚げ物用衣材に用いた際に、優れた結着性とドライな食感とを付与する効果が十分とは言えず、また、水畜産肉製品に用いた際に、油脂加工澱粉の油脂特有の風味（異味）が水畜産製品に残るのを抑制しつつ、優れたゲル強度及び弾力を付与する効果が十分とは言い難かった。 However, these conventional fat- and oil-processed starches can not be said to be sufficiently effective in imparting excellent binding property and dry texture when used in a frying material, and they can also be used as aquatic livestock meat products. When used, it is difficult to say that the effect of imparting excellent gel strength and elasticity while suppressing that the taste (different taste) peculiar to fats and oils of fat-and-oil processed starch is retained in aquatic products is sufficient.
　したがって、本発明の目的は、揚げ物用衣材に用いた際に、結着性及びドライな食感を付与する効果に優れ、水畜産肉製品に用いた際に、ゲル強度及び弾力を付与する効果に優れ、油脂加工澱粉の油脂特有の風味（異味）が抑制された油脂加工澱粉を提供することにある。 Therefore, the object of the present invention is to provide a binding property and a dry texture when applied to a frying material, and to impart gel strength and elasticity when used for aquatic meat products. An object of the present invention is to provide an oil- or fat-processed starch which is excellent in the effect and in which the taste (different taste) peculiar to the oil- or fat-processed starch is suppressed.
　本発明者らは、上記課題を解決するために鋭意研究を重ねた結果、特定の脂肪酸組成を有するひまわり油を用いた油脂加工澱粉を、揚げ物用衣材の原料として使用すると、優れた結着性及びドライな食感を有する揚げ物が得られ、また、水畜産肉製品に用いると、油脂加工澱粉の油脂特有の風味（異味）が少ないため、油脂特有の風味（異味）が水畜産肉製品に残らず、且つゲル強度及び弾力が優れた水畜産肉製品が得られることを見出し、本発明を完成させるに至った。 The inventors of the present invention conducted intensive studies to solve the above problems, and as a result, when oil- or fat-processed starch using sunflower oil having a specific fatty acid composition is used as a raw material of a frying material, it exhibits excellent binding. A deep-frying material with good texture and dry texture is obtained, and when it is used in aquatic livestock meat products, the flavor (different taste) unique to fats and oils is low because it has little flavor (different taste) unique to fats and oils of starch The present inventors have found that it is possible to obtain a aquatic animal meat product which is excellent in gel strength and elasticity, and has completed the present invention.
　すなわち、本発明の第一は、澱粉粒子の表面にひまわり油が付着され、常温以上の温度で熟成された油脂加工澱粉であって、前記ひまわり油がガスクロマトグラフィー分析において前記ひまわり油を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合が４０％以上であるひまわり油であることを特徴とする油脂加工澱粉を提供するものである。 That is, the first of the present invention is a fat-processed starch in which sunflower oil is attached to the surface of starch particles and aged at a temperature above normal temperature, and the sunflower oil constitutes the sunflower oil in gas chromatography analysis It is sunflower oil whose ratio of the peak area of linoleic acid to the total of the peak area of each fatty acid is 40% or more.
　また、前記油脂加工澱粉において、前記澱粉１００質量部に対する前記ひまわり油の含有量が０．０１～５質量部であることが好ましい。 In the oil- or fat-processed starch, the content of the sunflower oil is preferably 0.01 to 5 parts by mass with respect to 100 parts by mass of the starch.
　また、前記油脂加工澱粉において、前記澱粉がタピオカ澱粉又はその加工澱粉であることが好ましい。 Moreover, in the oil- or fat-processed starch, the starch is preferably tapioca starch or a modified starch thereof.
　本発明の第二は、澱粉にひまわり油を添加混合し、常温以上の温度で熟成する油脂加工澱粉の製造方法であって、前記ひまわり油として、ガスクロマトグラフィー分析において前記ひまわり油を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合が４０％以上であるひまわり油を用いることを特徴とする油脂加工澱粉の製造方法を提供するものである。 The second of the present invention is a method for producing oil- or fat-processed starch, which comprises adding and mixing sunflower oil to starch and maturing at a temperature above normal temperature, wherein each sunflower constituting the sunflower oil in gas chromatography analysis as the sunflower oil It is an object of the present invention to provide a method for producing a fat / oil processed starch characterized by using sunflower oil in which the proportion of the peak area of linoleic acid to the total of the peak areas of fatty acids is 40% or more.
　また、前記油脂加工澱粉の製造方法において、前記澱粉１００質量部に対する前記ひまわり油の添加量は０．０１～５質量部であることが好ましい。 Further, in the method for producing the oil- or fat-processed starch, the amount of the sunflower oil added is preferably 0.01 to 5 parts by mass with respect to 100 parts by mass of the starch.
　また、前記油脂加工澱粉の製造方法において、前記澱粉がタピオカ澱粉又はその加工澱粉であることが好ましい。 Moreover, in the manufacturing method of the said fat-and-oil modified starch, it is preferable that the said starch is tapioca starch or its modified starch.
　本発明の第三は、前記油脂加工澱粉を含んでなる食品を提供するものである。 The third of the present invention is to provide a food comprising the oil- or fat-processed starch.
　また、前記食品が揚げ物、又は水畜産肉製品であることが好ましい。 Moreover, it is preferable that the said foodstuff is a fried material or a fish and animal meat product.
　本発明の油脂加工澱粉は、揚げ物用衣材の原料として用いた際に、種と衣の結着性が高く、ドライな食感に優れる揚げ物を得ることができる。また、水畜産肉製品の原料として用いた際には、油脂加工澱粉の油脂特有の風味（異味）が少ないため、油脂加工澱粉における油脂特有の風味（異味）が水畜産肉製品に残らず、且つ、水畜産肉製品にゲル強度及び弾力を付与する効果を高めることができる。 When the oil- or fat-processed starch of the present invention is used as a raw material of a dressing material for a fried food, it is possible to obtain fried food having a high bondability between seeds and batter and excellent in dry texture. In addition, when used as a raw material for aquatic livestock meat products, the flavor (different taste) unique to fats and oils processed starch is not left in aquatic livestock meat products because there is little flavor (different taste) unique to fats and oils for starch processed fats and oils. In addition, the effect of imparting gel strength and elasticity to aquatic livestock meat products can be enhanced.
　本発明の油脂加工澱粉に用いる原料澱粉としては、食用として利用可能な澱粉であればよく、特に制限はない。例えば、コーンスターチ、タピオカ澱粉、米澱粉、小麦澱粉、馬鈴薯澱粉、甘藷澱粉、緑豆澱粉、片栗澱粉、葛澱粉、蕨澱粉、サゴ澱粉、オオウバユリ澱粉などが挙げられる。この中でも、コスト及び効果の点からタピオカ澱粉及び／又はコーンスターチが好ましく、特にタピオカ澱粉が好ましい。また、いずれの澱粉においても通常の澱粉に加え、ウルチ種、ワキシー種、ハイアミロース種のように、育種学的手法もしくは遺伝子工学的手法において改良されたものを用いてもよい。更に、本発明においては原料澱粉として各種加工澱粉を使用することも可能である。すなわち、澱粉に、酸化処理、エステル化処理、エーテル化処理、架橋処理といった化学修飾処理や、α化処理、造粒処理、湿熱処理、ボールミル処理、微粉砕処理、加熱処理、温水処理、漂白処理、殺菌処理、酸処理、アルカリ処理、酵素処理といった加工処理、あるいはそれらの２種以上の処理を施した澱粉を使用してもよい。これらの加工澱粉の中でも、揚げ物の衣材として利用する場合には、架橋澱粉であることが好ましく、リン酸架橋澱粉であることが特に好ましい。 The raw material starch used for the oil- or fat-processed starch of the present invention may be any starch that can be used as food, and is not particularly limited. For example, corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, green bean starch, starch starch, starch starch, potato starch, potato starch, sago starch, etc. are mentioned. Among these, tapioca starch and / or corn starch are preferable in terms of cost and effect, and tapioca starch is particularly preferable. In addition to ordinary starches, any starch may be used which has been improved in breeding or genetic engineering methods, such as ulti species, waxy species and high amylose species. Furthermore, in the present invention, it is also possible to use various types of processed starch as the raw material starch. That is, the starch is subjected to chemical modification such as oxidation, esterification, etherification and crosslinking, gelatinization, granulation, wet heat treatment, ball mill treatment, pulverization, heat treatment, warm water treatment and bleaching treatment Processing treatments such as sterilization treatment, acid treatment, alkali treatment, enzyme treatment, or starch subjected to two or more kinds of treatments may be used. Among these modified starches, when used as a dressing for fried foods, it is preferably a crosslinked starch, and particularly preferably a phosphoric acid crosslinked starch.
　本発明に用いるひまわり油は、リノール酸を一定量含まれるものである必要がある。具体的には、ガスクロマトグラフィー分析において前記ひまわり油を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合が４０％以上である必要があり、４５％以上であることが好ましい。リノール酸のピーク面積の割合が４０％未満では、揚げ物においては結着性が低くなり、水畜産肉製品においてはゲル強度及び弾力が低くなるため、好ましくない。また、ひまわり油において、リノール酸量が高いものとして、リノール酸のピーク面積の割合が７０％程度のものが知られている。なお、ガスクロマトグラフィー分析において、ひまわり油を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合は、ひまわり油を構成する脂肪酸中のリノール酸の割合（質量％）に相当するものである。 The sunflower oil used in the present invention needs to contain a certain amount of linoleic acid. Specifically, in gas chromatography analysis, the ratio of the peak area of linoleic acid to the total of the peak areas of the respective fatty acids constituting the sunflower oil needs to be 40% or more, and preferably 45% or more . When the proportion of the peak area of linoleic acid is less than 40%, binding property in fried foods is low, and in aquatic livestock meat products, gel strength and elasticity are low, which is not preferable. In sunflower oil, it is known that the proportion of the peak area of linoleic acid is about 70%, as the amount of linoleic acid is high. In gas chromatography analysis, the ratio of the peak area of linoleic acid to the total of the peak areas of each fatty acid constituting sunflower oil corresponds to the proportion (mass%) of linoleic acid in the fatty acids constituting sunflower oil It is a thing.
　上記ガスクロマトグラフィー分析によるリノール酸のピーク面積の割合の測定方法は、以下の方法で測定することができる。 The measuring method of the ratio of the peak area of linoleic acid by the said gas chromatography analysis can be measured with the following method.
　［ガスクロマトグラフィーによるリノール酸のピーク面積の割合の測定方法］
　リノール酸含量は、ＡＯＡＣ Ｏｆｆｉｃｉａｌ　Ｍｅｔｈｏｄ ９６９．３３（２０００）に記載のガスクロマトグラフィーを用いる方法により測定した。具体的には以下の方法で測定した。 [Method of measuring percentage of peak area of linoleic acid by gas chromatography]
The linoleic acid content was measured by the method using gas chromatography as described in AOAC Official Method 969.33 (2000). Specifically, it was measured by the following method.
　試料（油脂）３０ｍｇに水酸化ナトリウムのメタノール溶液（０．５ｍｏｌ／Ｌ）１．５ｍＬを加えて１００℃で９分間反応させることでけん化した後、三ふっ化ホウ素メタノール錯体メタノール溶液２．０ｍＬを加えて１００℃で７分間反応させることによりメチルエステル化する。これにヘキサン３ｍＬと飽和食塩水５ｍＬを加えてヘキサン層を分取する。得られたヘキサン層を下記測定条件のガスクロマトグラフ（水素炎イオン検出器）により検出、測定する。 After adding 1.5 mL of a methanol solution (0.5 mol / L) of sodium hydroxide to 30 mg of a sample (oil or fat) and causing it to react at 100 ° C for 9 minutes, 2.0 mL of a boron trifluoride methanol complex methanol solution In addition, it is methylesterified by reacting at 100 ° C. for 7 minutes. To this are added 3 mL of hexane and 5 mL of saturated brine, and the hexane layer is separated. The obtained hexane layer is detected and measured by a gas chromatograph (hydrogen flame ion detector) under the following measurement conditions.
　リノール酸のピーク面積の割合は、下記式に示すように、ガスクロマトグラフにより得られた波形データの各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合として算出する。 The ratio of the peak area of linoleic acid is calculated as the ratio of the peak area of linoleic acid to the total of the peak areas of the respective fatty acids in the waveform data obtained by gas chromatograph as shown in the following equation.
　リノール酸のピーク面積の割合（％）＝リノール酸のピーク面積／各脂肪酸のピーク面積の総和×１００ Ratio of peak area of linoleic acid (%) = peak area of linoleic acid / sum of peak areas of respective fatty acids × 100
　［ガスクロマトグラフ測定条件］
機器：Ａｇｉｌｅｎｔ　Ｔｅｃｈｎｏｌｏｇｉｅｓ　７８９０Ｂ　ＧＣ　Ｓｙｓｔｅｍ
検出器：ＦＩＤ
カラム：Ａｇｉｌｅｎｔ Ｔｅｃｈｎｏｌｏｇｉｅｓ ＤＢ－２３
温度：試料注入口２５０℃、検出器２５０℃
　　　カラム５０℃（１ｍｉｎ保持）→１０℃/ｍｉｎ昇温→１７０℃→１．２℃/ｍｉｎ昇温→２１０℃
試料導入系：スプリット（１：２０）
ガス流量：水素３５ｍＬ/ｍｉｎ、空気３００ｍＬ/ｍｉｎ、窒素（メークアップ）２０ｍＬ/ｍｉｎ
ガス圧力：ヘリウム（キャリヤーガス）１６．４ｐｓｉ [Gas chromatograph measurement conditions]
Instrument: Agilent Technologies 7890B GC System
Detector: FID
Column: Agilent Technologies DB-23
Temperature: sample inlet 250 ° C, detector 250 ° C
Column 50 ° C (1 min holding) → 10 ° C / min temperature rise → 170 ° C → 1.2 ° C / min temperature rise → 210 ° C
Sample introduction system: Split (1: 20)
Gas flow rate: hydrogen 35mL / min, air 300mL / min, nitrogen (makeup) 20mL / min
Gas pressure: Helium (carrier gas) 16.4 psi
　本発明における油脂加工澱粉とは、澱粉粒子表面の少なくとも一部に油脂が付着されたもので、表面物性を変化させたものである。これは澱粉に油脂を添加混合し、常温以上の温度で加熱熟成処理することによって得られる。これにより、単に油脂を添加混合しただけのものとは異なる特性を有する澱粉が得られる。つまり、澱粉粒子表面の少なくとも一部に前記油脂を付着させることで、澱粉の表面を疎水化することができ、蛋白質との親和性を高めることができる。 The oil- or fat-processed starch in the present invention is one in which the oil or fat is attached to at least a part of the surface of the starch particle, and the surface physical property is changed. This is obtained by adding fats and oils to starch and mixing, and carrying out the heat-aging process at the temperature more than normal temperature. As a result, a starch having properties different from those merely added and mixed with fats and oils is obtained. That is, the surface of starch can be hydrophobized by adhering the oil and fat to at least a part of the surface of starch particles, and affinity with protein can be enhanced.
　本発明において、ひまわり油の澱粉への添加量は、澱粉を１００質量部としたとき、澱粉に対して、０．０１～５質量部が好ましく、０．０３～２質量部がより好ましい。０．０１質量部未満では、澱粉粒子の表面にひまわり油が十分に付着されず、澱粉の特性改善効果が弱められる傾向がある。一方、ひまわり油の澱粉への添加量が澱粉に対して５質量部を超えると、澱粉の粉体流動性が悪くなり作業性が悪くなる傾向がある。 In the present invention, the amount of sunflower oil added to starch is preferably 0.01 to 5 parts by mass, and more preferably 0.03 to 2 parts by mass, based on 100 parts by mass of starch. If the amount is less than 0.01 parts by mass, sunflower oil is not sufficiently attached to the surface of the starch particles, and the property improving effect of the starch tends to be weakened. On the other hand, if the amount of sunflower oil added to starch exceeds 5 parts by mass with respect to starch, powder flowability of starch tends to deteriorate and workability tends to deteriorate.
　上記加熱熟成処理は、澱粉と、油脂と、必要により乳化剤等の他の原料とを混合したものを、例えば、反応機、エクストルーダー、ドライヤー、タンク、容器、包材等に入れた状態で、常温以上の温度において処理することにより行うことができる。常温以上の温度であれば当該処理は進み、高温であれば加熱熟成に要する時間は短くなる。なお、本発明において、常温とは、１５～２５℃の温度を意味する。常温であっても、例えば１か月程度保管して熟成させることにより、油脂加工澱粉を得ることができる。一方、熟成に要する時間を短くするために加熱する場合でも、過度に高温とすると原料澱粉が加水分解ないし熱分解を起こすため、揚げ物用衣材として用いた場合に結着力が低下する場合がある。よって、熟成処理を早めるために加熱する場合には、過度の分解が起こらない条件を設定する必要がある。このような加熱温度としては、３０～１５０℃が好ましく、５０～１４０℃がより好ましい。また、加熱熟成時間は、温度が高いほど短時間でよいが、３０分～４週間が好ましく、１時間～２週間がより好ましい。 The above-mentioned heat-aging treatment is carried out, for example, in a state in which a mixture of starch, fats and oils, and other raw materials such as an emulsifier if necessary, is put in a reactor, an extruder, a dryer, a tank, a container, a packaging material, etc. It can carry out by processing at the temperature of normal temperature or more. If the temperature is equal to or higher than ordinary temperature, the treatment proceeds, and if the temperature is high, the time required for the heat aging becomes short. In the present invention, normal temperature means a temperature of 15 to 25 ° C. Oil-processed starch can be obtained by storing and ripening, for example, for about one month even at normal temperature. On the other hand, even in the case of heating to shorten the time required for ripening, if the temperature is excessively high, the raw material starch causes hydrolysis or thermal decomposition, and therefore the binding strength may be reduced when used as a frying material . Therefore, when heating in order to accelerate the ripening process, it is necessary to set conditions under which excessive decomposition does not occur. Such heating temperature is preferably 30 to 150 ° C., and more preferably 50 to 140 ° C. The heat ripening time may be shorter as the temperature is higher, but is preferably 30 minutes to 4 weeks, and more preferably 1 hour to 2 weeks.
　本発明の油脂加工澱粉は、ひまわり油の他に、本発明の目的を阻害しない範囲で、他の油脂及び／又は乳化剤を添加してもよい。 In the oil-processed starch according to the present invention, other oil and / or emulsifier may be added in addition to sunflower oil, as long as the object of the present invention is not impaired.
　他の油脂としては、食用として認められている油脂、調製油、それらの混合物等が挙げられ、例えば、アマニ油、エゴマ油、くるみ油、サフラワー油、ぶどう油、大豆油、とうもろこし油、綿実油、ごま油、なたね油、落花生油、オリーブ油、パーム油、やし油、牛脂、豚脂、鶏脂、羊脂、鯨油、魚油、またこれらの分別油、脱臭油、加熱油、エステル交換油等の加工油脂等が挙げられる。他の油脂を添加する場合、その添加量は、ひまわり油１００質量部に対して、５０質量部以下であることが好ましく、２５質量部以下であることがより好ましい。他の油脂の添加量が５０質量部を超えると本発明の効果が阻害される傾向がある。 Examples of other fats and oils include fats and oils recognized as edible, prepared oils, mixtures thereof, etc. For example, linseed oil, sesame oil, walnut oil, safflower oil, grape oil, soybean oil, soybean oil, corn oil, cotton seed oil Sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, beef tallow, pork fat, chicken fat, chicken fat, tallow oil, soy sauce, fish oil, these fractionated oils, deodorized oil, heating oil, transesterified oil etc. Fats and oils etc. may be mentioned. When adding other fats and oils, it is preferable that the addition amount is 50 mass parts or less with respect to 100 mass parts of sunflower oil, and it is more preferable that it is 25 mass parts or less. If the amount of addition of other fats and oils exceeds 50 parts by mass, the effect of the present invention tends to be inhibited.
　乳化剤としては、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等が挙げられる。また、これらの組合せでもよい。乳化剤を添加する場合、その添加量は、ひまわり油１００質量部に対して、１０～１０００質量部であることが好ましく、２０～５００質量部であることがより好ましい。乳化剤の添加量が１０質量部未満であると揚げ物用衣材として利用する際、水と馴染み難くなる傾向があり、１０００質量部を超えると乳化剤によって油脂の機能が阻害される傾向がある。 Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and the like. Moreover, these combinations may be sufficient. When an emulsifier is added, the addition amount thereof is preferably 10 to 1000 parts by mass, and more preferably 20 to 500 parts by mass with respect to 100 parts by mass of sunflower oil. If the amount of the emulsifier added is less than 10 parts by mass, it tends to be difficult to be compatible with water when used as a frying material, and if it exceeds 1000 parts by mass, the emulsifier tends to inhibit the function of fats and oils.
　本発明の油脂加工澱粉は、各種食品に配合して用いることができる。食品の種類に特に制限はないが、例えば、揚げ物用衣材としてのバッターやまぶし粉を用いた揚げ物、食肉、水畜産肉製品等の固形状又はゲル状の食品や水産加工品、麺類、パン類等の食品に用いることができる。 The oil- or fat-processed starch of the present invention can be used by blending it with various foods. The type of food is not particularly limited. For example, fried food using batter or flour as a frying material, solid or gel food such as meat, aquatic livestock meat products, processed fish products, noodles, bread It can be used for foods such as
　これらの食品の中でも、好ましい結着性と食感が得られるという点から、揚げ物用衣材として本発明の油脂加工澱粉を含むバッターやまぶし粉を用いた揚げ物、好ましいゲル強度及び弾力が得られるという点から、畜肉や魚肉に本発明の油脂加工澱粉混合した水畜産肉製品に用いることが好ましい。 Among these foods, fried foods using batter and / or flour containing the oil- or fat-processed starch of the present invention as a dressing for fried foods, preferable gel strength and elasticity can be obtained from the viewpoint of obtaining preferable binding properties and texture. From this point of view, it is preferable to use it for aquatic livestock meat products in which the fat and oil-processed starch of the present invention is mixed with livestock meat and fish meat.
　揚げ物の例としては、から揚げ、天ぷら、竜田揚げ、フライドチキン、チキンカツ、豚カツ、牛カツ、メンチカツ、コロッケ、エビフライ、イカリング、フリッター等を挙げることができる。尚、本発明における揚げ物食品は、油ちょうするものに限らず、フライパン、電子レンジ、オーブン、オーブンレンジ、コンベンションオーブン、コンベクションオーブン等による加熱調理法を利用した、所謂ノンフライ食品であっても良い。 Examples of the deep-fried foods include deep-fried chicken, tempura, fried rice, fried chicken, chicken cutlet, pork cutlet, beef cutlet, minced meat cutlet, croquette, shrimp fry, squid ring, fritter and the like. The fried food in the present invention is not limited to those fried with oil, but may be so-called non-frying food utilizing the heat cooking method with a frying pan, a microwave, an oven, an oven, a convention oven, a convection oven or the like.
　水畜産肉製品の例としては、牛肉、豚肉、鶏肉、羊肉、馬肉等の畜肉を含有し加熱処理を施してなる畜肉加工食品であれば、ハム、チキンナゲット、ソーセージ、ハンバーグ、ミートボール、餃子・シュウマイ・ロールキャベツの具等が挙げられ、スケソウダラ、カジキ、シャケ、アジ、タイ、エビ、イカ、タコ、ホタテ等の魚介肉を含有し加熱処理を施してなる水産加工食品であれば、カマボコ、薩摩揚げ、はんぺん、つみれ、魚肉ソーセージ、ちくわ、魚介フライ食品の具等が挙げられる。水畜産肉製品への油脂加工澱粉の利用例としては、練りこみ、ピックル液のインジェクション、タンブリング、漬け込み、ミキシング等、特に制限はなく、油脂加工澱粉における油脂特有の風味（異味）が水畜産肉製品に残らず、水畜産肉製品にゲル強度及び弾力を付与することができる。 Examples of aquatic meat products include meat, meat products such as ham, chicken nuggets, sausages, hamburgers, meatballs, eggplants, and the like if it is a processed meat product containing meat such as beef, pork, chicken, mutton and horse meat and subjected to heat treatment. For example, if it is a processed fish food that contains fish meat such as a shellfish, swordfish, salmon, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, Thailand, shrimp, squid, octopus, scallop, etc. Satsuma fried, fermented fish, fish paste, fish sausage, chikuwa, fried fish food ingredients, etc. may be mentioned. There are no particular restrictions on the use of fat and oil-processed starch in aquatic livestock meat products, such as kneading, injection of pickle solution, tumbling, pickling, mixing, etc., and the flavor (different taste) unique to fat and oil-processed starch is aquatic livestock meat It is possible to impart gel strength and elasticity to aquatic meat products without leaving the product.
　本発明の油脂加工澱粉の食品への添加量は、食品の種類に応じて適宜設定すればよいが、水畜産肉製品であれば、総原料中、上記加工澱粉を乾燥物換算で０．１～１５質量％含有することが好ましく、１～１０質量％含有することがより好ましい。 The addition amount of the oil- or fat-processed starch of the present invention to a food may be appropriately set according to the type of food, but in the case of water-based livestock meat products, the above-mentioned processed starch in dry matter is 0.1 It is preferable to contain up to 15% by mass, and it is more preferable to contain 1 to 10% by mass.
　本発明の油脂加工澱粉によれば、ガスクロマトグラフィー分析において、ひまわり油を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合が４０％以上であるひまわり油を使用することにより、得られる食品の食感を良好にすることができる。例えば、揚げ物用衣に使用した場合には、結着性が良好でドライな食感を有する揚げ物を得ることができる。また、水畜産肉製品の原料として用いた場合には、油脂加工澱粉の油脂特有の風味（異味）が練り製品に残らず、優れたゲル強度及び弾力を有する水畜産肉製品を得ることができる。 According to the oil- or fat-processed starch of the present invention, by using sunflower oil in which the ratio of the peak area of linoleic acid to the total of the peak areas of each fatty acid constituting sunflower oil is 40% or more in gas chromatography analysis The food texture of the obtained food can be improved. For example, when used in a frying pan, a fry having a good binding property and a dry texture can be obtained. Moreover, when it uses as a raw material of aquatic livestock meat products, the flavor (different taste) peculiar to fats and oils of fats-and-oils processed starch does not remain in a kneading product, and aquatic livestock meat products which have the outstanding gel strength and elasticity can be obtained.
　以下に実施例を挙げて本発明の詳細を説明するが、本発明の技術的範囲は以下の実施例に限定されるものではない。なお、本明細書において、特に記載しないかぎり、「％」、「部」等は質量基準であり、数値範囲はその端点を含むものとして記載される。 EXAMPLES The present invention will be described in detail by way of examples, but the technical scope of the present invention is not limited to the following examples. In the present specification, unless otherwise stated, “%”, “parts” and the like are on a mass basis, and the numerical range is described as including its end points.
　［試料の調製］
　タピオカ澱粉１００部に対して、表１記載の油脂０．２部を加えて、乳鉢で均一に混合し、混合物を得た。この混合物を恒温槽にて、７０℃、２日間加熱し、油脂加工澱粉（実施例１～３、比較例１～５）を得た。なお、表１中の「油脂のリノール酸のピーク面積の割合（％）」は、ガスクロマトグラフィー分析において、油脂を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合を意味する。これは、油脂の構成脂肪酸中のリノール酸の割合（％）にも相当する。 [Preparation of sample]
To 100 parts of tapioca starch, 0.2 parts of the fats and oils described in Table 1 were added, and uniformly mixed in a mortar to obtain a mixture. This mixture was heated at 70 ° C. for 2 days in a thermostat to obtain a fat / oil modified starch (Examples 1 to 3 and Comparative Examples 1 to 5). In addition, "the ratio (%) of the peak area of linoleic acid of oil and fat" in Table 1 means the ratio of the peak area of linoleic acid to the total of the peak areas of the respective fatty acids constituting the oil and fat in gas chromatography analysis. Do. This corresponds to the proportion (%) of linoleic acid in the constituent fatty acids of fats and oils.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　［試験例１：揚げ物］
　実施例１～３、比較例１～５の４０部（乾燥物質量として）に対し、薄力粉４４部、食塩１部、グルタミン酸ナトリウム１部、粉末しょうゆ６部、粉末ガーリック１部、キサンタンガム０．３部を混合してミックス粉を調製した。調製したミックス粉１００部に対して、氷冷水１１０部を加えて攪拌混合することでバッター液を調製した。次に、皮と脂をトリミングした鶏胸肉を２０ｇにカットして、カットした鶏胸肉にバッター液を対肉３０％となるように付着させ、大豆白絞油を用いて、１７５℃で３分３０秒間フライし、唐揚げを調製した。 [Test Example 1: Deep-fried food]
Relative to 40 parts (as dry matter mass) of Examples 1 to 3 and Comparative Examples 1 to 5, 44 parts of flour, 1 part of salt, 1 part of sodium glutamate, 6 parts of powdered soy sauce, 1 part of powdered garlic, xanthan gum 0.3 The mixed powder was prepared by mixing the parts. To 100 parts of the prepared mixed powder, 110 parts of ice-cold water was added and mixed by stirring to prepare a batter solution. Next, cut chicken breast meat with skin and fat trimmed to 20 g, and apply the batter solution to the cut chicken breast meat so that the batter solution becomes 30% of the meat, and use soy white braised oil at 175 ° C. It fryed for 3 minutes and 30 seconds, and fried chicken was prepared.
　（結着性）
　唐揚げはフライの３０分後に半分にカットし、目視による肉と衣の結着性を評価した。 (Cohesion)
The fried chicken was cut in half 30 minutes after the frying and visually evaluated the integrity of the meat and the clothing.
　結着性評価は、唐揚げを２等分し、その切断面において、衣と具材の結着している割合に応じて採点する方法を選択した。例えば、完全に結着している場合は１００点、全て剥がれている場合は０点とした。評価は４名の熟練したパネラーで実施し、評価結果は平均点（小数点第１位以下は四捨五入）で表示した。 In the evaluation of binding property, the method of dividing the fried chicken into two equal parts and marking the cut surface according to the ratio of binding between the coating and the ingredients was selected. For example, 100 points were completely bonded, and 0 points were all peeled. The evaluation was conducted by four skilled panelists, and the evaluation results were displayed as an average (rounded to the first decimal place).
　（食感：ドライな食感）
　フライの３０分後に唐揚げの食感を評価した。食感についての評価基準は、ウェットな食感ではなく、ドライな食感を呈するものを良好とした。評価点の基準は、上記表１で記載した油脂加工澱粉の油脂として一般的に好適に用いられる油脂の一つであるサフラワー油を用いた比較例４の油脂加工澱粉を用いて製造した唐揚げの衣のドライ感を０点として比較した場合に、非常にドライ感が強い：＋４点、とてもドライ感が強い:＋３点、ドライ感がある:＋２点、ややドライ感がある:＋１点、ややウェット感がある:－１点、ウェット感がある:－２点、とてもウェット感が強い:－３点、非常にウェット感が強い：－４点とした。評価は４名の熟練したパネラーで実施し、評価結果は平均点（小数点第２位以下は四捨五入）で表示した。 (Texture: dry texture)
The texture of fried chicken was evaluated 30 minutes after the frying. The evaluation criteria for the texture were not wet texture, but those that exhibited dry texture were considered good. The standard of the evaluation point is Tang manufactured using the oil-processed starch of Comparative Example 4 using safflower oil, which is one of the oils and fats generally used suitably as the oil and fat of oil-processed starch described in Table 1 above. When the dry feeling of fried food is compared as 0 points, the dry feeling is very strong: +4 points, the very dry feeling is strong: +3 points, there is a dry feeling: +2 points, there is a slight dry feeling: +1 point There is a slightly wet feeling: -1 point, a wet feeling: -2 points, a very wet feeling: -3 points, a very wet feeling: -4 points. The evaluation was conducted by four skilled panelists, and the evaluation results were expressed as an average (rounded to the first decimal place).
　それぞれの試料の評価結果を表２に示す。 The evaluation results of each sample are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　上記表２の結果から、澱粉粒子の表面に付着された油脂がひまわり油であり、そのひまわり油のリノール酸のピーク面積の割合が４０％以上である実施例１～３の油脂加工澱粉を用いた唐揚げは、いずれも中種と衣の結着性が良く、且つ、よりドライな食感を有する優れた唐揚げであった。 From the results of Table 2 above, the oil-processed starch of Examples 1 to 3 in which the fat and oil attached to the surface of the starch particles is sunflower oil and the proportion of the peak area of linoleic acid of the sunflower oil is 40% or more All the deep-fried tofu were excellent in the consistency between the medium-class and the batter, and had a more dry texture.
　一方、澱粉粒子の表面に付着された油脂がひまわり油であり、且つ、そのひまわり油のリノール酸のピーク面積の割合が４０％未満である比較例１～３の油脂加工澱粉を用いた唐揚げは、ドライな好ましい食感は有しているものの、中種と衣の結着性が悪く、好ましくないものであった。 On the other hand, fried food using the oil-processed starch of Comparative Examples 1 to 3 in which the oil and fat attached to the surface of the starch particles is sunflower oil and the ratio of the peak area of linoleic acid of the sunflower oil is less than 40%. Although it had a dry and favorable texture, the binding between the medium type and the clothing was poor and it was undesirable.
　また、澱粉粒子の表面に付着された油脂がひまわり油ではないサフラワー油や大豆油である比較例４及び比較例５の油脂加工澱粉を用いた唐揚げは、中種と衣の結着性が悪く、且つ、ウェットな食感を有しており、好ましくないものであった。 Moreover, the fried food using the oil-processed starch of Comparative Example 4 and Comparative Example 5 in which the fats and oils attached to the surface of the starch particles are safflower oil and soybean oil which are not sunflower oil is a binding property between medium type and batter. And had a wet texture, which was undesirable.
　［試験例２：水畜産肉製品］
　上記表１に示した実施例１～３、比較例１～５の油脂加工澱粉を使用し、次のようにして水産加工食品を調製した。まず、冷凍スケソウダラのすり身を解凍した後に、出口径４．８ｍｍのプレートを取り付けたミートチョッパーでチョッピングし、更にフードカッターで粗ずりを行った。これに、下記表３の配合により、食塩と半量の氷水を添加しカッティングした後、各油脂加工澱粉と残り半量の氷水を添加し、カッティングした。得られた生地を直径４５ｍｍの筒状の塩化ビニリデン製フィルムに充填し、８５℃の湯の中でボイルし、カマボコを得た。 [Test Example 2: Aquaculture Meat Products]
Using the oil- or fat-processed starches of Examples 1 to 3 and Comparative Examples 1 to 5 shown in Table 1 above, processed fishery products were prepared as follows. First, after thawing surimi of frozen nettle, chopping was performed with a meat chopper attached with a plate having an outlet diameter of 4.8 mm, and rough scraping was further performed with a hood cutter. To this, after adding salt and a half amount of ice water according to the composition of the following Table 3 and cutting, each fat-and-oil processed starch and the remaining half amount of ice water were added and cut. The obtained dough was filled in a cylindrical vinylidene chloride film having a diameter of 45 mm, and boiled in hot water at 85 ° C. to obtain Kamaboko.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　（硬さ）
　得られたカマボコについて、水産加工食品において重要な評価項目である硬さ（ゲル強度）について食感を評価した。評価点の基準は、上記表１で記載した油脂加工澱粉の油脂として一般的に好適に用いられる油脂の一つであるサフラワー油を用いた比較例４の油脂加工澱粉を使用して調製したカマボコの硬さを０点とした場合に、とても硬い:＋３点、硬い:＋２点、やや硬い:＋１点、やや柔らかい:－１点、柔らかい:－２点、とても柔らかい:－３点とした。評価は５名の熟練したパネラーで実施し、評価結果は平均点（小数点第２位以下は四捨五入）で表示した。 (Hardness)
The texture was evaluated for hardness (gel strength), which is an important evaluation item in processed fishery products, for the obtained Kamaboko. The criteria of the evaluation points were prepared using the oil-processed starch of Comparative Example 4 using safflower oil, which is one of the oils and fats generally used as oils and fats of oil-processed starch described in Table 1 above. When the hardness of Kamaboko is 0, it is very hard: +3 points, hard: +2 points, slightly hard: +1 points, slightly soft: -1 points, soft: -2 points, very soft: -3 points . The evaluation was conducted by five skilled panelists, and the evaluation results were expressed as an average (rounded to the first decimal place).
　（弾力）
　得られたカマボコについて、魚肉練製品において重要な評価項目である弾力について食感を評価した。評価点の基準は、上記表１で記載した比較例４の油脂加工澱粉を用いて調製したカマボコの弾力を０点とした場合に、とても弾力がある:＋３点、弾力がある:＋２点、やや弾力がある:＋１点、やや脆い:－１点、脆い:－２点、とても脆い:－３点とした。評価は５名の熟練したパネラーで実施し、評価結果は平均点（小数点第２位以下は四捨五入）で表示した。 (Elasticity)
The texture of the obtained Kamaboko was evaluated for elasticity, which is an important evaluation item for fish meat products. The criteria of the evaluation points are very elastic when the elasticity of the mackerel prepared using the oil- or fat-processed starch of Comparative Example 4 described in Table 1 above is 0 point: +3 points, elastic: +2 points Slightly resilient: +1, slightly fragile: -1, brittle: -2 very fragile: -3. The evaluation was conducted by five skilled panelists, and the evaluation results were expressed as an average (rounded to the first decimal place).
　（破断荷重測定）
　また、実施例１、実施例３、比較例２、及び比較例４の油脂加工澱粉を用いたカマボコに関しては、破断荷重測定を実施した。カマボコを直方体（１０×１０×２０ｍｍ）に切断し、レオメーター（ＲＥ２－３３００５Ｂ、山電社製）を用い、以下の条件でサンプルの長辺中央を垂直にせん断した際の破断荷重（ｇｆ）を測定した。
・プランジャー：くさび形
・破断歪率：９８％
・ロードセル：２０３９．４ｇｆ（２０Ｎ）
・せん断速度：１ｍｍ／秒
　それぞれの試料の評価結果を表４に示す。 (Measurement of breaking load)
Moreover, the breaking load measurement was implemented regarding the kamaboko using the fats-and-oils processed starch of Example 1, Example 3, the comparative example 2, and the comparative example 4. FIG. Break load (gf) when the center of the long side of the sample is sheared vertically under the following conditions, using a rheometer (RE 2-33005B, manufactured by Yamaden Co., Ltd.) and cutting a kamaboko into a rectangular solid (10 × 10 × 20 mm) Was measured.
・ Plunger: Wedge shape ・ Rate of rupture: 98%
・ Load cell: 2039.4gf (20N)
Shear rate: 1 mm / second Table 4 shows the evaluation results of each sample.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　上記表４の結果から、澱粉粒子の表面に付着された油脂がひまわり油であり、且つ、そのひまわり油のリノール酸含量が４０％以上である実施例１～３の油脂加工澱粉を用いたカマボコは、いずれも硬さと弾力に優れたものであった。 From the results in Table 4 above, it is understood that the fat and oil attached to the surface of the starch particles is sunflower oil, and the lube-processed starch of Examples 1 to 3 in which the linoleic acid content of the sunflower oil is 40% or more Both were excellent in hardness and elasticity.
　一方、澱粉粒子の表面に付着された油脂がひまわり油であるが、そのひまわり油のリノール酸のピーク面積の割合が４０％未満である比較例１～３の油脂加工澱粉を用いたカマボコは、柔らかく、脆く、好ましくないものであった。 On the other hand, the fat and oil attached to the surface of the starch particles is sunflower oil, but the ratio of the peak area of linoleic acid of the sunflower oil is less than 40%. It was soft, brittle and undesirable.
　また、澱粉粒子の表面に付着された油脂がひまわり油ではないサフラワー油や大豆油である比較例４及び比較例５の油脂加工澱粉を用いたカマボコは、硬さと弾力が実施例１～３のカマボコのそれと比較して、劣るものであった。 Moreover, as for the Kamaboko using the oil-processed starch of Comparative Example 4 and Comparative Example 5 in which the fats and oils attached to the surface of the starch particles are safflower oil and soybean oil which are not sunflower oil, the hardness and elasticity are Examples 1 to 3 It is inferior to that of Kamaboko.
　［試験例３：油脂加工澱粉の風味］
　上記表１に示した実施例１、実施例３、比較例２、及び比較例４の油脂加工澱粉の風味について、喫食して官能評価を行った。官能評価では、油脂加工澱粉において重要な評価項目の一つである油脂特有の風味（異味）について評価した。 [Test Example 3: Flavor of oil-processed starch]
About the flavor of the fats-and-oils processed starch of Example 1, Example 3, Comparative Example 2, and Comparative Example 4 which were shown in the said Table 1, it eats and performs sensory evaluation. In organoleptic evaluation, it evaluated about the flavor (different taste) peculiar to fats and oils which is one of the important evaluation items in fat-and-oil processing starch.
（油脂特有の風味）
　評価点の基準は、上記表１で記載した油脂加工澱粉の油脂としてリノール酸を２８％含有するひまわり油を用いた比較例２の油脂加工澱粉の油脂特有の風味を０点とした場合に、油脂特有の風味がとても強い:＋３点、油脂特有の風味が強い:＋２点、油脂特有の風味がやや強い:＋１点、油脂特有の風味がやや弱い:－１点、油脂特有の風味が弱い:－２点、油脂特有の風味がとても弱い:－３点とした。評価は４名の熟練したパネラーで実施し、結果は平均点（小数点第２位以下は四捨五入）で表示した。点数が低いほど油脂加工澱粉としての評価が高く、点数が高いほど油脂加工澱粉としての評価が低いことを示す。 (Flavor specific to fats and oils)
The standard of the evaluation point is when the flavor specific to the fat or oil of fat or oil processed starch of Comparative Example 2 using sunflower oil containing 28% of linoleic acid as the fat or oil of fat or oil processed starch described in Table 1 is 0 point, The flavor characteristic of fats and oils is very strong: +3 points, the flavor characteristic of fats and oils is strong: +2 points, the flavor characteristic of fats and oils is slightly strong: +1, the flavor characteristic of fats and oils is slightly weak: -1 point, flavors specific to fats and oils are weak : -2 points, flavor unique to fats and oils is very weak: -3 points. The evaluation was conducted by four skilled panelists, and the results were expressed as an average (rounded off to the first decimal place). The lower the score, the higher the evaluation as a fat / oil processed starch, and the higher the score, the lower the evaluation as a fat / oil processed starch.
　それぞれの試料の評価結果を表５に示す。 The evaluation results of each sample are shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　上記表５の結果から、澱粉粒子の表面に付着された油脂としてひまわり油を用いた油脂加工澱粉である実施例１、実施例３、及び比較例２は、油脂特有の風味が少ないという点において優れている評価を示した。 From the results of Table 5 above, Example 1, Example 3, and Comparative Example 2, which are fat-and-oil processed starches using sunflower oil as fat and oil attached to the surface of the starch particles, are characterized in that the flavor peculiar to fats and oils is small. It showed an excellent rating.
　一方、澱粉粒子の表面に付着された油脂としてサフラワー油を用いた油脂加工澱粉である比較例４は、油脂特有の風味があり、好ましくないものであった。
  On the other hand, Comparative Example 4, which is a fat-and-oil processed starch using safflower oil as the fat and oil attached to the surface of the starch particles, is not preferable because it has a flavor unique to fats and oils.

Claims (10)

  1. 　澱粉粒子の表面にひまわり油が付着され、常温以上の温度で熟成された油脂加工澱粉であって、前記ひまわり油がガスクロマトグラフィー分析において前記ひまわり油を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合が４０％以上であるひまわり油であることを特徴とする油脂加工澱粉。 Sunflower oil is attached to the surface of starch particles, and it is oil-fat-processed starch matured at temperature above normal temperature, and the sunflower oil occupies in the total of the peak area of each fatty acid which constitutes the sunflower oil in gas chromatography analysis Oil-processed starch characterized in that it is sunflower oil in which the proportion of the peak area of linoleic acid is 40% or more.
  2. 　前記澱粉１００質量部に対する前記ひまわり油の含有量が０．０１～５質量部である、請求項１に記載の油脂加工澱粉。 The oil- or fat-processed starch according to claim 1, wherein a content of the sunflower oil is 0.01 to 5 parts by mass with respect to 100 parts by mass of the starch.
  3. 　前記澱粉がタピオカ澱粉又はその加工澱粉である、請求項１に記載の油脂加工澱粉。 The oil-processed starch according to claim 1, wherein the starch is tapioca starch or a modified starch thereof.
  4. 　前記澱粉がタピオカ澱粉又はその加工澱粉である、請求項２に記載の油脂加工澱粉。 The oil-processed starch according to claim 2, wherein the starch is tapioca starch or a modified starch thereof.
  5. 　澱粉にひまわり油を添加混合し、常温以上の温度で熟成する油脂加工澱粉の製造方法であって、前記ひまわり油として、ガスクロマトグラフィー分析において前記ひまわり油を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合が４０％以上であるひまわり油を用いることを特徴とする油脂加工澱粉の製造方法。 It is a manufacturing method of fat processing starch which adds sunflower oil to starch, mixes it, and ripens it at temperature above normal temperature, and it is a sum total of peak areas of each fatty acid which constitutes the sunflower oil in gas chromatography analysis as the sunflower oil. A method for producing a fat or oil-processed starch comprising using sunflower oil in which the proportion of the peak area of linoleic acid is 40% or more.
  6. 　前記澱粉１００質量部に対する前記ひまわり油の添加量が０．０１～５質量部である、請求項５に記載の油脂加工澱粉の製造方法。 The method for producing oil- or fat-processed starch according to claim 5, wherein the amount of the sunflower oil added is 100 parts by mass of the starch.
  7. 　前記澱粉がタピオカ澱粉又はその加工澱粉である、請求項５に記載の油脂加工澱粉の製造方法。 The method for producing fat or oil-processed starch according to claim 5, wherein the starch is tapioca starch or a modified starch thereof.
  8. 　前記澱粉がタピオカ澱粉又はその加工澱粉である、請求項６に記載の油脂加工澱粉の製造方法。 The manufacturing method of the fats-and-oils processed starch of Claim 6 whose said starch is tapioca starch or its modified starch.
  9. 　請求項１～４のいずれか１項に記載の油脂加工澱粉を含んでなる食品。 A food comprising the oil- or fat-processed starch according to any one of claims 1 to 4.
  10. 　前記食品が揚げ物、又は水畜産肉製品である、請求項９に記載の食品。 The food according to claim 9, wherein the food is a fried food or a aquatic animal meat product.
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