WO2019156098A1 - Potato starch and potato starch composition - Google Patents
Potato starch and potato starch composition Download PDFInfo
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- WO2019156098A1 WO2019156098A1 PCT/JP2019/004135 JP2019004135W WO2019156098A1 WO 2019156098 A1 WO2019156098 A1 WO 2019156098A1 JP 2019004135 W JP2019004135 W JP 2019004135W WO 2019156098 A1 WO2019156098 A1 WO 2019156098A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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 a potato starch and a potato starch composition that can be used as a thickener for cooking or as a material for fried foods.
- the present invention provides a potato starch and a potato starch composition suitable as a food thickening material or a fried food material. More specifically, when used as a thickener, it can be added to liquid foods without adding water in advance, so that the food can be thickened without causing lumps.
- the present invention provides a potato starch and a potato starch composition that can produce fried food because of having a good appearance in which a powder-blown part having irregularities is formed.
- the “particle size” and “volume average diameter” (MV) of particles refer to values measured by a dry laser diffraction / scattering method.
- the “volume basis” relating to the content of particles refers to a volume basis measured by a dry laser diffraction / scattering method.
- the particle diameter, volume average diameter, and content of a predetermined particle on the volume basis are measured according to a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, Microtrack MT3000II manufactured by Nikkiso Co., Ltd.). can do.
- the potato starch or composition of the present invention can be used after being taken out from a container such as a packaging bag in the same manner as conventional starch. Furthermore, when the potato starch or composition of the present invention is filled in a shaker container and shaken out from the container, the necessary amount can be easily taken out from the container and applied to food, so that the operability in cooking is further improved. improves.
- the potato starch or composition of the present invention is suitable for use by being shaken out from a shaker container little by little because the powder is less scattered when taken out from the container and does not clog the swing hole of the shaker container. .
- the dispensing container has 2 to 9, preferably 4 to 7 circular dispensing holes with a diameter of 2 to 20 mm, more preferably 2 to 9 circular dispensing holes with a diameter of 3 to 12 mm. 4-7, more preferably 4-7 circular outlet holes with a diameter of 4-8 mm.
- the dispensing container used in the present invention has 2 to 9, preferably 4 to 7, more preferably 4 to 7 dispensing holes having a diagonal length of 2 to 20 mm.
- Test Example 2 Performance evaluation of fried food as a clothing material
- Chicken thighs were cut into 20g pieces and used as ingredients.
- the potato starch or potato starch composition of Production Examples 1 to 18 is sprinkled on this ingredient so that the adhesion amount per 100 g of meat is 15 g, and then fried with salad oil heated to 170 ° C. for 3 minutes and then fried.
- Manufactured As a reference example, fried food was produced in the same procedure using potato starch as a raw material used in Production Examples.
- the appearance of the deep-fried food obtained was evaluated according to the following evaluation criteria by 10 professional panelists. Tables 1 and 2 show the average score of the evaluation results by 10 expert panelists.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Provided is a potato starch that can be used as a thickener without mixing with water and that is also suitable as a batter material for fried foods. The potato starch has an angle of repose of 30 to 45 degrees. Also provided is a potato starch composition comprising at least 50 mass% of the potato starch and having an angle of repose of 30 to 45 degrees.
Description
本発明は、料理のとろみ付け材や揚げ物の衣材として使用できる馬鈴薯澱粉および馬鈴薯澱粉組成物に関する。
The present invention relates to a potato starch and a potato starch composition that can be used as a thickener for cooking or as a material for fried foods.
馬鈴薯澱粉は、調理や食品製造において、スープやソース等の液状食品のとろみ付け、から揚げ等の揚げ物の衣材として、または麺や練り物の粘性付与などに広く使用されている。しかし、馬鈴薯澱粉は、飛散して周辺に散らばりやすく、一方で粒子同士が凝集しやすいため、操作性に難点がある。例えば、馬鈴薯澱粉を温めた食品に直接添加すると、澱粉の粉末が食品中に均等に分散せずに凝集して、いわゆるダマが生じる。そのため、従来、馬鈴薯澱粉を液状食品のとろみ付け材として使用する場合には、一旦少量の水に分散させて（いわゆる「水溶き」して）から、液状食品に添加するという手間を要していた。
Potato starch is widely used in cooking and food production as a thickener for liquid foods such as soups and sauces, as a dressing material for fried foods such as fried foods, or for imparting viscosity to noodles or pastes. However, potato starch is likely to be scattered and scattered around the periphery, while the particles are likely to aggregate with each other. For example, when potato starch is added directly to a warmed food, the starch powder aggregates without being evenly dispersed in the food, resulting in so-called lumps. Therefore, conventionally, when using potato starch as a thickener for liquid foods, it has been necessary to disperse it in a small amount of water (so-called “water-soluble”) and then add it to the liquid food. .
特許文献１には、馬鈴薯澱粉を脱水、造粒、整粒、乾燥、篩分けすることで製造した顆粒馬鈴薯澱粉が、水にすぐ溶けてダマにならず、料理に直接添加することでとろみ付けに使用できること、また３５～６０メッシュの比率が高い粒度のものがより効果が期待できることが記載されている。特許文献２には、顆粒状α化澱粉と粉末状α化澱粉とを所定の割合で含む混合物に熱湯を注ぐことでダマのできにくい滑らかなペースト状ソースが得られることが記載されている。
In Patent Document 1, granulated potato starch produced by dewatering, granulating, sizing, drying, and sieving potato starch dissolves in water and does not become lumpy; In addition, it is described that a particle having a high ratio of 35 to 60 mesh can be expected to be more effective. Patent Document 2 describes that a smooth paste-like sauce that is less likely to cause lumps can be obtained by pouring hot water into a mixture containing granular pregelatinized starch and powdered pregelatinized starch in a predetermined ratio.
一方、馬鈴薯澱粉を揚げ物の衣材に使用した場合でも、その飛散性、凝集性のために具材にムラなく付着させることは難しく、その結果、得られる揚げ物は色ムラのある見劣りする外観になりやすかった。また、具材への衣づけの際に馬鈴薯澱粉が調理場に飛散して、調理場を汚したり、無駄遣いしてしまうことも多かった。さらに、馬鈴薯澱粉を具材にまぶして得られるから揚げは、表面が白く粉をふいたような外観（いわゆる「粉吹き」）を有するものが好まれる。しかし、従来の馬鈴薯澱粉でそのような見栄えよく粉吹きしたから揚げを得ることは、必ずしも容易ではなかった。
On the other hand, even when potato starch is used for fried foods, it is difficult to adhere to ingredients uniformly due to its scattering properties and agglomeration, and as a result, the resulting fried food has a poor appearance with uneven color. It was easy to be. In addition, potato starch was often scattered on the kitchen when dressing ingredients, and the kitchen was often soiled or wasted. Furthermore, since it is obtained by applying potato starch to ingredients, it is preferable that the fried food has a white surface and a powdered appearance (so-called “powder blowing”). However, it has not always been easy to obtain fried food because it has been powdered with such potato starch.
特許文献３には、９５重量％以上が粒径２０μｍ以上である馬鈴薯澱粉を主体とするから揚げ粉により、サクミがあり、口溶けの良いから揚げが得られることが記載されている。特許文献４には、粉砕され平均粒子径が２０μｍ以下である穀粉または澱粉を含む打ち粉またはバッター液を用いて、衣がサクサクとし、具材がジューシーな油ちょう食品が得られることが記載されている。特許文献５には、実質的に粒子径が５０μｍ以下の馬鈴薯澱粉を含有する衣材を用いることで、衣の透明性のあるフライ類が得られることが記載されている。また特許文献６には、鉱酸によって酸処理された馬鈴薯澱粉が、吸湿性が低く、調味料の粉体化基材として適していることが記載されている。一方で、これらの文献では、衣材の操作性やから揚げの粉吹きについては着目されていない。
Patent Document 3 describes that potato starch having a particle size of 20 μm or more with 95% by weight or more is mainly used, so that the deep-fried flour has sakumi and good melting in the mouth. Patent Document 4 describes that a powdered or batter liquid containing pulverized flour or starch having an average particle size of 20 μm or less can be used to obtain an oily food that is crisp and succulent in ingredients. ing. Patent Document 5 describes that by using a clothing material containing a potato starch substantially having a particle size of 50 μm or less, transparent fries of clothing can be obtained. Patent Document 6 describes that potato starch acid-treated with mineral acid has low hygroscopicity and is suitable as a powdered base material for seasonings. On the other hand, in these documents, attention is not paid to the operability of clothing materials and the frying powder blowing.
本発明は、食品のとろみ付け材や揚げ物の衣材として好適な馬鈴薯澱粉および馬鈴薯澱粉組成物を提供する。より詳細には、とろみ付け材として使用した場合、予め水溶きせずとも、液状食品に直接添加すれば、ダマを生じることなく食品をとろみ付けでき、また衣材として使用すれば、表面にゴツゴツとした凹凸を有する粉吹き部が形成された良好な外観を有するから揚げを製造することができる、馬鈴薯澱粉および馬鈴薯澱粉組成物を提供する。
DETAILED DESCRIPTION OF THE INVENTION The present invention provides a potato starch and a potato starch composition suitable as a food thickening material or a fried food material. More specifically, when used as a thickener, it can be added to liquid foods without adding water in advance, so that the food can be thickened without causing lumps. The present invention provides a potato starch and a potato starch composition that can produce fried food because of having a good appearance in which a powder-blown part having irregularities is formed.
本発明者らは、馬鈴薯澱粉の安息角を特定の範囲に調整することで、上記のような性質を有し、とろみ付け材や揚げ物の衣材として好適に使用できる馬鈴薯澱粉が得られることを見出した。さらに本発明者らは、この馬鈴薯澱粉が、振出し容器から振り出して使用することにも適していること、これを振出し容器から振り出して使用することで、馬鈴薯澱粉を使用した調理の操作を一層容易にすることを見出した。
By adjusting the angle of repose of potato starch to a specific range, the present inventors can obtain potato starch having the above properties and being suitable for use as a thickening material or a fried food material. I found it. Furthermore, the present inventors have found that this potato starch is also suitable for use by being shaken out of a shaker container, and by using it after being shaken out of a shaker container, cooking operations using potato starch are made easier. I found out.
したがって、本発明は、安息角が３０～４５度である馬鈴薯澱粉を提供する。
また本発明は、前記馬鈴薯澱粉を５０質量％以上含有し、安息角が３０～４５度である馬鈴薯澱粉組成物を提供する。
また本発明は、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物を、とろみ付けする対象食品に直接添加して混合することを含む、食品のとろみ付け方法を提供する。
また本発明は、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物を具材にまぶして付着させることを含む、から揚げの製造方法を提供する。
また本発明は、食品のとろみ付け材またはから揚げ用衣材としての、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物の使用を提供する。 Therefore, the present invention provides a potato starch having an angle of repose of 30 to 45 degrees.
The present invention also provides a potato starch composition containing 50% by mass or more of the potato starch and having an angle of repose of 30 to 45 degrees.
In addition, the present invention provides a method for thickening food, which comprises directly adding and mixing the potato starch or the potato starch composition to the food to be thickened.
In addition, the present invention provides a method for producing fried chicken, which comprises applying the potato starch or the potato starch composition to the ingredients and attaching them.
Moreover, this invention provides use of the said potato starch or the said potato starch composition as a thickening material for foodstuffs, or a fried food material.
また本発明は、前記馬鈴薯澱粉を５０質量％以上含有し、安息角が３０～４５度である馬鈴薯澱粉組成物を提供する。
また本発明は、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物を、とろみ付けする対象食品に直接添加して混合することを含む、食品のとろみ付け方法を提供する。
また本発明は、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物を具材にまぶして付着させることを含む、から揚げの製造方法を提供する。
また本発明は、食品のとろみ付け材またはから揚げ用衣材としての、前記馬鈴薯澱粉または前記馬鈴薯澱粉組成物の使用を提供する。 Therefore, the present invention provides a potato starch having an angle of repose of 30 to 45 degrees.
The present invention also provides a potato starch composition containing 50% by mass or more of the potato starch and having an angle of repose of 30 to 45 degrees.
In addition, the present invention provides a method for thickening food, which comprises directly adding and mixing the potato starch or the potato starch composition to the food to be thickened.
In addition, the present invention provides a method for producing fried chicken, which comprises applying the potato starch or the potato starch composition to the ingredients and attaching them.
Moreover, this invention provides use of the said potato starch or the said potato starch composition as a thickening material for foodstuffs, or a fried food material.
本発明の馬鈴薯澱粉および馬鈴薯澱粉組成物は、とろみ付け材として使用した場合、予め水溶きせずとも、液状食品に直接添加するだけで、ダマを生じることなく食品をとろみ付けできる。また本発明の馬鈴薯澱粉および馬鈴薯澱粉組成物を衣材として使用すれば、表面にゴツゴツとした凹凸を有する粉吹き部が形成された良好な外観を有するから揚げを製造することができる。さらに、本発明の馬鈴薯澱粉および馬鈴薯澱粉組成物は、振出し容器から少量ずつ振り出して使用することにも適しているため、調理での操作性、および経済性に優れている。
The potato starch and potato starch composition of the present invention, when used as a thickening material, can be added to a liquid food without adding water in advance, and the food can be melted without causing lumps. Moreover, if the potato starch and potato starch composition of this invention are used as a clothing material, since it has the favorable external appearance in which the powder-blowing part which has the unevenness | corrugation which made the surface rugged was formed, fried can be manufactured. Furthermore, since the potato starch and potato starch composition of the present invention are suitable for being used by being shaken out from a shaker container little by little, they are excellent in operability and economy in cooking.
本発明は、特定の範囲の安息角を有する馬鈴薯澱粉を提供する。本発明の馬鈴薯澱粉の安息角は、３０～４５度である。安息角が上記範囲を外れると、馬鈴薯澱粉中の澱粉粒子同士の付着性が変わり、結果としてとろみ付けに使用する際の操作性が低下したり、衣材に使用した際には揚げ物のボリューム感が低下する。より詳細には、本発明の馬鈴薯澱粉の安息角は、３０度以上、好ましくは３３度以上、より好ましくは３５度以上、さらに好ましくは３７度以上であり、一方、４５度以下、好ましくは４２度以下、より好ましくは４０度以下である。また本発明の馬鈴薯澱粉の安息角の範囲は、例えば、３０～４５度、３０～４２度、３０～４０度、３３～４５度、３３～４２度、３３～４０度、３５～４５度、３５～４２度、３５～４０度、３７～４５度、３７～４２度、又は３７～４０度であり得る。好ましくは、本発明の馬鈴薯澱粉の安息角は３３～４５度、より好ましくは３５～４２度、さらに好ましくは３７～４０度である。なお、一般的な馬鈴薯澱粉の安息角はおおよそ５６度であり、また特許文献６に記載される鉱酸処理馬鈴薯澱粉の安息角は４６度である。
The present invention provides a potato starch having a specific range of repose angles. The angle of repose of the potato starch of the present invention is 30 to 45 degrees. If the angle of repose is outside the above range, the adhesion between the starch particles in the potato starch will change, resulting in a decrease in operability when used for thickening, and a sense of volume of fried food when used for clothing. Decreases. More specifically, the angle of repose of the potato starch of the present invention is 30 degrees or more, preferably 33 degrees or more, more preferably 35 degrees or more, still more preferably 37 degrees or more, while 45 degrees or less, preferably 42 Degrees or less, more preferably 40 degrees or less. The repose angle range of the potato starch of the present invention is, for example, 30 to 45 degrees, 30 to 42 degrees, 30 to 40 degrees, 33 to 45 degrees, 33 to 42 degrees, 33 to 40 degrees, 35 to 45 degrees, It can be 35-42 degrees, 35-40 degrees, 37-45 degrees, 37-42 degrees, or 37-40 degrees. Preferably, the angle of repose of the potato starch of the present invention is 33 to 45 degrees, more preferably 35 to 42 degrees, and still more preferably 37 to 40 degrees. In addition, the angle of repose of general potato starch is about 56 degrees, and the angle of repose of the mineral acid-treated potato starch described in Patent Document 6 is 46 degrees.
好適には、本発明の馬鈴薯澱粉は、その体積平均径（ＭＶ）が、好ましくは４３～７００μｍ、より好ましくは６５～５００μｍ、さらに好ましくは８５～３００μｍである。ＭＶがこの範囲であると、調理に使用したときの操作性がより向上する。一般的な馬鈴薯澱粉は、植物としての馬鈴薯が生産する澱粉結晶の大きさや特性から、そのほとんどが粒径５～１２０μｍの範囲であり、またＭＶは３０～４０μｍ程度である。本発明の馬鈴薯澱粉は、一般的な馬鈴薯澱粉に比べて、より大きな粒径の粒子の含有率が高い。
Preferably, the potato starch of the present invention has a volume average diameter (MV) of preferably 43 to 700 μm, more preferably 65 to 500 μm, and still more preferably 85 to 300 μm. When the MV is within this range, the operability when used for cooking is further improved. In general, potato starch has a particle size of 5 to 120 μm and a MV of about 30 to 40 μm because of the size and characteristics of starch crystals produced by potato as a plant. The potato starch of the present invention has a higher content ratio of particles having a larger particle size as compared with general potato starch.
本明細書における粉体の安息角は、ＪＩＳ Ｒ ９３０１－２－２（アルミナ粉末－第２部：物性測定方法－２：安息角）に準じて測定された値である。粉体の安息角は、具体的には以下の手法により測定することができる。
（安息角）
円形テーブル（直径８ｃｍ）をセット後、試料粉体１００ｇを、目開き１．７ｍｍのメッシュに通し、振幅１．５ｍｍで振動させながら、開口部の径５ｍｍの漏斗を用いて、該テーブル面の中央部７．５ｃｍ上から円形テーブル上に落下させ堆積させる。このとき、テーブルの端部から粉体があふれる程度に堆積させる。このときのテーブル上に堆積した粉体の稜線と円形テーブル面との間に形成された角度をレーザー光で測定した値を安息角とする。
また、安息角の測定は、好ましくはパウダテスタＰＴ－Ｘ（ホソカワミクロン製）を用いて、取扱い説明書に従って行うことができる。 The angle of repose of the powder in this specification is a value measured according to JIS R 9301-2-2 (alumina powder-part 2: physical property measurement method-2: angle of repose). Specifically, the angle of repose of the powder can be measured by the following method.
(Repose angle)
After setting the circular table (diameter 8 cm), 100 g of the sample powder was passed through a mesh with a mesh opening of 1.7 mm, and vibrated with an amplitude of 1.5 mm. Drop and deposit on a circular table from 7.5 cm above the center. At this time, it is deposited so that the powder overflows from the end of the table. A value obtained by measuring the angle formed between the ridge line of the powder deposited on the table at this time and the circular table surface with a laser beam is defined as an angle of repose.
The angle of repose can be preferably measured using a powder tester PT-X (manufactured by Hosokawa Micron Corporation) according to the instruction manual.
（安息角）
円形テーブル（直径８ｃｍ）をセット後、試料粉体１００ｇを、目開き１．７ｍｍのメッシュに通し、振幅１．５ｍｍで振動させながら、開口部の径５ｍｍの漏斗を用いて、該テーブル面の中央部７．５ｃｍ上から円形テーブル上に落下させ堆積させる。このとき、テーブルの端部から粉体があふれる程度に堆積させる。このときのテーブル上に堆積した粉体の稜線と円形テーブル面との間に形成された角度をレーザー光で測定した値を安息角とする。
また、安息角の測定は、好ましくはパウダテスタＰＴ－Ｘ（ホソカワミクロン製）を用いて、取扱い説明書に従って行うことができる。 The angle of repose of the powder in this specification is a value measured according to JIS R 9301-2-2 (alumina powder-part 2: physical property measurement method-2: angle of repose). Specifically, the angle of repose of the powder can be measured by the following method.
(Repose angle)
After setting the circular table (diameter 8 cm), 100 g of the sample powder was passed through a mesh with a mesh opening of 1.7 mm, and vibrated with an amplitude of 1.5 mm. Drop and deposit on a circular table from 7.5 cm above the center. At this time, it is deposited so that the powder overflows from the end of the table. A value obtained by measuring the angle formed between the ridge line of the powder deposited on the table at this time and the circular table surface with a laser beam is defined as an angle of repose.
The angle of repose can be preferably measured using a powder tester PT-X (manufactured by Hosokawa Micron Corporation) according to the instruction manual.
本明細書において、粒子の「粒径」および「体積平均径」（ＭＶ）とは、乾式のレーザー回折・散乱法により測定される値をいう。また、粒子の含有量に関する「体積基準」とは、乾式のレーザー回折・散乱法により測定される体積基準をいう。粒子の粒径、体積平均径、および所定の粒子の体積基準での含有量は、市販のレーザー回折式粒度分布測定装置（例えば、日機装株式会社製、マイクロトラックＭＴ３０００II）を用いて常法に従って測定することができる。
In the present specification, the “particle size” and “volume average diameter” (MV) of particles refer to values measured by a dry laser diffraction / scattering method. Further, the “volume basis” relating to the content of particles refers to a volume basis measured by a dry laser diffraction / scattering method. The particle diameter, volume average diameter, and content of a predetermined particle on the volume basis are measured according to a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, Microtrack MT3000II manufactured by Nikkiso Co., Ltd.). can do.
本発明の馬鈴薯澱粉は、一般的な馬鈴薯澱粉を分級しながら適時上記の方法で安息角の測定を行い、安息角が所定の範囲となる馬鈴薯澱粉の画分を取り分けることによって製造することができる。あるいは、本発明の馬鈴薯澱粉は、一般的な馬鈴薯澱粉の表面性状を変えて、安息角が上記範囲となるように改質することによって製造することができる。澱粉の表面性状を変える方法としては、澱粉に賦形剤を混合する方法、澱粉を造粒する方法などが挙げられる。さらに、当該表面性状を改質された澱粉を、上述のように分級しながら、その安息角を調整してもよい。例えば、一般的な馬鈴薯澱粉を造粒して粒径の大きな澱粉粒子を調製し、これを必要に応じて分級して安息角を調整することによって本発明の馬鈴薯澱粉を製造することができる。あるいは、上記の分級や改質によって得られた馬鈴薯澱粉を適宜混合するか、またはそれらをさらに他の馬鈴薯澱粉と混合して、所望の安息角を有する馬鈴薯澱粉を調製してもよい。例えば、造粒馬鈴薯澱粉および非造粒馬鈴薯澱粉を混合して本発明の馬鈴薯澱粉を製造することができる。
The potato starch of the present invention can be produced by measuring the angle of repose in a timely manner while classifying general potato starch and separating the fraction of potato starch having an angle of repose within a predetermined range. . Or the potato starch of this invention can be manufactured by changing the surface property of a common potato starch, and modifying | modifying so that an angle of repose may become the said range. Examples of the method for changing the surface property of starch include a method of mixing an excipient with starch, a method of granulating starch, and the like. Furthermore, the angle of repose may be adjusted while classifying the starch whose surface properties have been modified as described above. For example, the potato starch of the present invention can be produced by granulating general potato starch to prepare starch particles having a large particle size, and classifying them as necessary to adjust the angle of repose. Or you may mix the potato starch obtained by said classification and modification | reformation suitably, or mix them with another potato starch, and may prepare the potato starch which has a desired angle of repose. For example, the potato starch of the present invention can be produced by mixing granulated potato starch and non-granulated potato starch.
好ましくは、本発明の馬鈴薯澱粉は造粒澱粉を含む。より好ましくは、本発明の馬鈴薯澱粉は造粒澱粉である。造粒澱粉を含むことにより、本発明の馬鈴薯澱粉の水への分散性が向上する。
Preferably, the potato starch of the present invention includes granulated starch. More preferably, the potato starch of the present invention is a granulated starch. By including the granulated starch, the dispersibility of the potato starch of the present invention in water is improved.
本発明の馬鈴薯澱粉を製造する際の分級や造粒処理には、公知の手法を用いることができる。分級の手法としては、例えば、篩を用いた分級や気流式分級機を用いた分級などが挙げられる。造粒の手法としては、例えば、馬鈴薯澱粉を、必要に応じて他の成分とともに水やバインダーを加えて混合し、乾燥させる方法；馬鈴薯澱粉を、必要に応じて他の成分とともにそのまま圧縮し、次いで破砕する方法、などが挙げられる。また造粒の手法としては、転動造粒、流動層造粒、攪拌造粒、噴霧乾燥造粒などを用いることができ、特に限定されないが、簡便性の点からは攪拌造粒が好ましい。上記に挙げた造粒の手法は、いずれも市販の造粒装置を用いることで実施することができる。さらに造粒後に、必要に応じて、整粒処理や乾燥処理を行うこともできる。本発明の馬鈴薯澱粉の製造に用いられる造粒の手法の好ましい例としては、例えば、特開２０１５－２００２０７号公報、および特開２０１５－２００２０８号公報（これらの全体が本明細書において参照により援用される）に開示されるものを挙げることができる。
A well-known method can be used for the classification and the granulation process when producing the potato starch of the present invention. Examples of the classification method include classification using a sieve and classification using an airflow classifier. As a granulation method, for example, potato starch is mixed with other ingredients as necessary and water and a binder are mixed and dried; potato starch is compressed with other ingredients as needed, Then, the method of crushing, etc. are mentioned. Moreover, as a granulation method, rolling granulation, fluidized bed granulation, stirring granulation, spray drying granulation, etc. can be used, although it does not specifically limit, From the point of simplicity, stirring granulation is preferable. Any of the granulation techniques listed above can be carried out using a commercially available granulator. Furthermore, after granulation, a sizing process or a drying process can be performed as necessary. Preferable examples of the granulation technique used for producing the potato starch of the present invention include, for example, JP-A-2015-200207 and JP-A-2015-200208 (the entirety of which is incorporated herein by reference) Can be mentioned.
本発明の馬鈴薯澱粉の原料となる馬鈴薯（ジャガイモ）の品種は、特に限定されないが、澱粉製造用に栽培されている品種が好ましい。そのような馬鈴薯品種の例としては、紅丸、コナユタカ、コナフブキ、ナツフブキ、サクラフブキ、アスタルテ、アーリースターチ、エニワ等が挙げられる。上記の馬鈴薯品種のいずれか１種または２種以上を、本発明の馬鈴薯澱粉の原料として使用することができる。本発明の馬鈴薯澱粉は、未加工の澱粉であっても、加工澱粉であっても、またはそれらの組み合わせであってもよい。加工澱粉としては、例えばα化澱粉、エーテル化澱粉、エステル化澱粉、アセチル化澱粉、架橋処理澱粉等、およびこれらのいずれかの組み合わせが挙げられる。
Potato varieties used as a raw material for the potato starch of the present invention are not particularly limited, but varieties cultivated for starch production are preferred. Examples of such potato varieties include Benimaru, Konayutaka, Konafubuki, Natsufubuki, Sakurafubuki, Astarte, Early Starch, Eniwa and the like. Any one or more of the above potato varieties can be used as a raw material for the potato starch of the present invention. The potato starch of the present invention may be raw starch, processed starch, or a combination thereof. Examples of the modified starch include pregelatinized starch, etherified starch, esterified starch, acetylated starch, cross-linked starch and the like, and any combination thereof.
本発明の馬鈴薯澱粉は、馬鈴薯澱粉組成物の形態で提供されてもよい。該本発明の馬鈴薯澱粉組成物は、本発明の馬鈴薯澱粉と、それ以外の他の成分、例えば、馬鈴薯以外に由来する澱粉、穀粉、またはその他の原料を含有する。当該馬鈴薯以外に由来する澱粉としては、タピオカ澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉などの澱粉、およびこれらのα化澱粉、エーテル化澱粉、エステル化澱粉、アセチル化澱粉、架橋処理澱粉などの加工澱粉が挙げられる。当該穀粉としては、小麦粉、大麦粉、ライ麦粉、米粉、トウモロコシ粉、ソルガム粉、豆粉などが挙げられる。当該その他の原料としては、活性グルテン等の蛋白質；デキストリン、水飴、糖アルコール等の糖類；塩等の調味料；増粘剤；乳化剤；膨張剤；酵素等が挙げられる。本発明の馬鈴薯澱粉組成物は、上記に挙げた馬鈴薯以外に由来する澱粉、穀粉およびその他の原料から選択される成分のいずれか１種を単独で含有していてもよく、またはいずれか２種以上を含有していてもよい。
The potato starch of the present invention may be provided in the form of a potato starch composition. The potato starch composition of the present invention contains the potato starch of the present invention and other components such as starch, flour, or other raw materials derived from other than potato. Starches derived from those other than potato include starch such as tapioca starch, corn starch, waxy corn starch, wheat starch, and processed starch such as pregelatinized starch, etherified starch, esterified starch, acetylated starch, and cross-linked starch. Is mentioned. Examples of the flour include wheat flour, barley flour, rye flour, rice flour, corn flour, sorghum flour, and bean flour. Examples of the other raw materials include proteins such as active gluten; sugars such as dextrin, starch syrup and sugar alcohol; seasonings such as salts; thickeners; emulsifiers; swelling agents; enzymes and the like. The potato starch composition of the present invention may contain any one of components selected from starch, flour and other raw materials derived from other than the potatoes listed above, or any two of them. You may contain the above.
本発明の馬鈴薯澱粉組成物における当該他の成分の種類および含有量は、該組成物の用途に応じて適宜設定することができる。また本発明の馬鈴薯澱粉組成物において、当該他の成分は、本発明の馬鈴薯澱粉とは別個の粉体として含有されていてもよく、または本発明の馬鈴薯澱粉とともに造粒されていてもよい。本発明の馬鈴薯澱粉組成物における当該他の成分の含有量は、該組成物全量中、好ましくは５０質量％以下、より好ましくは４０質量％以下、さらに好ましくは３０質量％以下である。該馬鈴薯澱粉組成物が衣材である場合、好ましくは、当該他の成分のうち５０質量％～１００質量％が上述した穀粉または馬鈴薯以外に由来する澱粉である。したがって、本発明の馬鈴薯澱粉組成物における馬鈴薯澱粉の含有量は、該組成物全量中、好ましくは５０質量％以上、より好ましくは６０質量％以上、さらに好ましくは７０質量％以上である。
The kind and content of the other components in the potato starch composition of the present invention can be appropriately set according to the use of the composition. In the potato starch composition of the present invention, the other components may be contained as a powder separate from the potato starch of the present invention, or may be granulated together with the potato starch of the present invention. The content of the other components in the potato starch composition of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less in the total amount of the composition. When the potato starch composition is a clothing material, preferably, 50% by mass to 100% by mass of the other components are starches derived from other than the above-mentioned flour or potato. Therefore, the content of potato starch in the potato starch composition of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, and further preferably 70% by mass or more in the total amount of the composition.
本発明の馬鈴薯澱粉組成物は、３０～４５度の安息角を有する。安息角が上記範囲を外れると、組成物中の粒子同士の付着性が変わり、結果としてとろみ付けに使用する際の操作性が低下したり、衣材に使用した際には揚げ物のボリューム感が低下する。より詳細には、本発明の馬鈴薯澱粉組成物の安息角は、３０度以上、好ましくは３３度以上、より好ましくは３５度以上、さらに好ましくは３７度以上であり、一方、４５度以下、好ましくは４２度以下、より好ましくは４０度以下である。また本発明の馬鈴薯澱粉組成物の安息角の範囲は、例えば、３０～４５度、３０～４２度、３０～４０度、３３～４５度、３３～４２度、３３～４０度、３５～４５度、３５～４２度、３５～４０度、３７～４５度、３７～４２度、又は３７～４０度であり得る。好ましくは、本発明の馬鈴薯澱粉組成物の安息角は３５～４２度、より好ましくは３７～４０度である。本発明の馬鈴薯澱粉組成物の体積平均径（ＭＶ）は、好ましくは４３～７００μｍ、より好ましくは６５～５００μｍ、さらに好ましくは８５～３００μｍである。
The potato starch composition of the present invention has an angle of repose of 30 to 45 degrees. If the angle of repose is outside the above range, the adhesion between the particles in the composition will change, resulting in a decrease in operability when used for thickening, and the volume of fried food when used for clothing. descend. More specifically, the angle of repose of the potato starch composition of the present invention is 30 degrees or more, preferably 33 degrees or more, more preferably 35 degrees or more, still more preferably 37 degrees or more, while 45 degrees or less, preferably Is 42 degrees or less, more preferably 40 degrees or less. In addition, the angle of repose of the potato starch composition of the present invention is, for example, 30 to 45 degrees, 30 to 42 degrees, 30 to 40 degrees, 33 to 45 degrees, 33 to 42 degrees, 33 to 40 degrees, 35 to 45. Degrees, 35-42 degrees, 35-40 degrees, 37-45 degrees, 37-42 degrees, or 37-40 degrees. Preferably, the angle of repose of the potato starch composition of the present invention is 35 to 42 degrees, more preferably 37 to 40 degrees. The volume average diameter (MV) of the potato starch composition of the present invention is preferably 43 to 700 μm, more preferably 65 to 500 μm, still more preferably 85 to 300 μm.
本発明の馬鈴薯澱粉またはそれを含む馬鈴薯澱粉組成物（まとめて、本発明の馬鈴薯澱粉または組成物と称する）は、調理用の澱粉として使用され得る。例えば、本発明の馬鈴薯澱粉または組成物は、食品のとろみ付け材として、例えばスープやソースの製造等に使用することができる。また本発明の馬鈴薯澱粉または組成物は、ムニエル等の焼き物もしくはから揚げやフライ等の揚げ物の衣材として、揚げ物の具材の打ち粉として、または加熱調理前の食材のコーティング材として使用することができる。しかし、これらの用途に限定されることなく、本発明の馬鈴薯澱粉または組成物は、調理用の澱粉の一般的な用途に使用することができる。好ましくは、本発明の馬鈴薯澱粉または組成物は、食品のとろみ付け材または揚げ物（好ましくはから揚げ）用の衣材として使用される。
The potato starch of the present invention or the potato starch composition containing the potato starch (collectively referred to as the potato starch or composition of the present invention) can be used as a starch for cooking. For example, the potato starch or composition of the present invention can be used as a thickener for foods, for example, in the production of soups and sauces. Moreover, the potato starch or composition of the present invention should be used as a garment for baked goods such as Meuniere or a fried food such as fried food or fried food, as a powder for fried ingredients, or as a coating material for food before cooking. Can do. However, without being limited to these uses, the potato starch or composition of the present invention can be used for general uses of cooking starch. Preferably, the potato starch or composition of the present invention is used as a thickener for food or as a dressing for fried food (preferably fried).
本発明の馬鈴薯澱粉または組成物を用いて食品をとろみ付けする場合、本発明の馬鈴薯澱粉または組成物をとろみ付けする対象食品に直接添加し、混合すればよい。とろみ付けする対象食品に対する該馬鈴薯澱粉または組成物の添加量は、好ましくは対象食品１００質量部に対して０．５～１０質量部程度である。とろみ付けの際、該対象食品に添加する本発明の馬鈴薯澱粉または組成物を予め水に分散させておく（水溶きする）必要はない。とろみ付けする対象食品の例としては、特に限定されないが、スープ、ソースなどの液状食品が挙げられる。好ましくは、該対象食品は、本発明の馬鈴薯澱粉または組成物を添加する前に加熱されている。この熱せられた食品に直接本発明の馬鈴薯澱粉または組成物を添加し、混合すれば、ダマを生じることなく該食品をとろみ付けすることができる。
When the potato starch or composition of the present invention is used to thicken food, the potato starch or composition of the present invention may be added directly to the target food to be thickened and mixed. The amount of the potato starch or composition added to the target food to be thickened is preferably about 0.5 to 10 parts by mass with respect to 100 parts by mass of the target food. At the time of thickening, it is not necessary to disperse (water-soluble) the potato starch or composition of the present invention to be added to the target food in advance. Examples of the target food to be thickened include, but are not limited to, liquid foods such as soups and sauces. Preferably, the target food is heated before adding the potato starch or composition of the present invention. If the potato starch or composition of the present invention is directly added to the heated food and mixed, the food can be melted without causing lumps.
本発明の馬鈴薯澱粉または組成物を用いてから揚げを製造する場合、本発明の馬鈴薯澱粉または組成物を、具材に直接または打ち粉した具材にまぶして付着させ、次いで、本発明の馬鈴薯澱粉または組成物が付着した具材を油ちょうすればよい。本発明の馬鈴薯澱粉または組成物の具材に対する付着量は、具材１００質量部に対して、好ましくは３～３０質量部程度である。本発明の馬鈴薯澱粉または組成物は、まぶしタイプの衣材（から揚げ粉）として使用される。衣材として本発明の馬鈴薯澱粉または組成物を用いることで、表面にゴツゴツとした凹凸を有する粉吹き部が形成された良好な外観を有するから揚げを製造することができる。本明細書において、から揚げの「粉吹き」とは、揚げ上がったから揚げの表面に白く粉をふいたような部位がある状態をいう。また粉吹き部の「ゴツゴツとした凹凸」とは、具材の形状による凸凹ではなく、火膨れによる粉吹き部自体の盛り上がりにより形成された凸凹をいう。粉吹きしたから揚げは、表面における粉吹きした部位の白っぽい色とそれ以外の部位の色（暗灰色、キツネ色、濃茶色、褐色、黒色等）とのコントラストのためにより立体的に見え、また粉吹きにより表面の色が艶消し状になって油っぽくないように見えることから、より食欲をそそる外観となる。さらに、粉吹き部のゴツゴツとした凹凸は、から揚げをさらに大きくかつ立体的に見せることで、から揚げの外観をさらに向上させる。
In the case of producing fried food after using the potato starch or composition of the present invention, the potato starch or composition of the present invention is adhered to the ingredients directly or by being dusted onto the ingredients, and then the potato of the present invention. What is necessary is just to oil the ingredients to which the starch or composition adhered. The amount of the potato starch or composition of the present invention attached to the ingredients is preferably about 3 to 30 parts by mass with respect to 100 parts by mass of the ingredients. The potato starch or composition of the present invention is used as a glaze-type garment (fried rice powder). By using the potato starch or composition of the present invention as a clothing material, it is possible to produce fried food because it has a good appearance in which a powder-blow portion having rugged irregularities is formed on the surface. In the present specification, “fried” of fried chicken refers to a state in which there is a portion of the surface of the fried food that has been fried up and whitely covered with powder. Further, the “lumpy unevenness” of the powder blowing part means not the unevenness due to the shape of the ingredients but the unevenness formed by the rise of the powder blowing part itself due to blistering. Powdered and deep-fried looks more three-dimensional due to the contrast between the whitish color of the powdered part on the surface and the color of the other parts (dark gray, fox, dark brown, brown, black, etc.) As the surface color becomes matt and non-greasy by powder blowing, the appearance is more appetizing. Furthermore, the unevenness of the powder blowing portion makes the deep-fried food look larger and more three-dimensional, further improving the appearance of the deep-fried food.
本発明の馬鈴薯澱粉または組成物は、従来の澱粉と同様に包装袋などの容器から取り出して使用することができる。さらに、本発明の馬鈴薯澱粉または組成物を振出し容器に充填し、そこから振り出して使用すると、必要な分量を簡便に容器から取り出して食品に適用することができるため、調理での操作性がさらに向上する。本発明の馬鈴薯澱粉または組成物は、容器から取り出すときに粉の飛散が少なく、また振出し容器の振出し孔を目詰まりさせることもないため、振出し容器から少量ずつ振り出して使用することに適している。
The potato starch or composition of the present invention can be used after being taken out from a container such as a packaging bag in the same manner as conventional starch. Furthermore, when the potato starch or composition of the present invention is filled in a shaker container and shaken out from the container, the necessary amount can be easily taken out from the container and applied to food, so that the operability in cooking is further improved. improves. The potato starch or composition of the present invention is suitable for use by being shaken out from a shaker container little by little because the powder is less scattered when taken out from the container and does not clog the swing hole of the shaker container. .
本発明の馬鈴薯澱粉または組成物を充填する振出し容器としては、振出し孔を１つ以上有する振出し容器を例示することができる。当該振出し容器は、片手で持ち上げて内部の馬鈴薯澱粉の振出し操作を行うことのできる大きさおよび形状の容器であればよく、例えば、一般的な調味料容器や香辛料容器のような大きさおよび形状の容器が好ましい。より詳細には、直径または一辺の長さが２０～１００ｍｍ、高さ８０～２００ｍｍ程度の円柱状、楕円柱状、角柱状、またはそれらを組み合わせた形状で、５０～５００ｇ程度の本発明の馬鈴薯澱粉または組成物を充填できる大きさを有する自立型の容器であることが好ましい。容器の素材としては、粉体を保存可能であって、かつ振出し操作の際に変形しない素材であれば特に限定されず、例えばプラスチック、金属、紙などが挙げられる。
As the dispensing container filled with the potato starch or the composition of the present invention, an dispensing container having one or more dispensing holes can be exemplified. The said shaker container should just be a container of the magnitude | size and shape which can be lifted with one hand and can carry out the shake operation of the internal potato starch, for example, size and shape like a general seasoning container or a spice container The container is preferred. More specifically, the potato starch of the present invention having a diameter or length of 20 to 100 mm and a height of about 80 to 200 mm, a columnar shape, an elliptical column shape, a prismatic shape, or a combination thereof, of about 50 to 500 g. Or it is preferable that it is a self-supporting container which has the magnitude | size which can be filled with a composition. The material of the container is not particularly limited as long as the material can store the powder and does not deform during the shaking operation, and examples thereof include plastic, metal, and paper.
当該振出し容器の１つ以上の振出し孔の形状は、特に限定されないが、円形、三角形、四角形、多角形などが挙げられる。該１つ以上の振出し孔の各々の大きさは、最大幅として、好ましくは２～２０ｍｍ、より好ましくは３～１２ｍｍ、さらに好ましくは４～８ｍｍであり、また該振出し孔の数は、好ましくは２～９個、より好ましくは４～７個である。該振出し孔の大きさが小さすぎる場合や孔の数が少ない場合、振出し量が過少になりやすいか、または孔が粉体で詰まりやすくなり、逆に該振出し孔の大きさが多すぎる場合や孔の数が多い場合、一度の振出し操作で多量の粉体が振り出されて、粉体が対象に過剰に振りかかるかまたは必要以上に使用されて経済性が低下するだけでなく、粉体が飛散して周辺を汚損しやすくなる。
The shape of one or more dispensing holes of the dispensing container is not particularly limited, and examples thereof include a circle, a triangle, a quadrangle, and a polygon. The size of each of the one or more outlet holes is preferably 2 to 20 mm, more preferably 3 to 12 mm, and further preferably 4 to 8 mm as a maximum width, and the number of the outlet holes is preferably 2 to 9, more preferably 4 to 7. If the size of the ejection hole is too small or the number of holes is small, the amount of ejection tends to be too small, or the hole tends to be clogged with powder, and conversely, the size of the ejection hole is too large. When the number of holes is large, a large amount of powder is spun out by one swinging operation, and not only the powder is sprinkled excessively on the target or used more than necessary, the economic efficiency is lowered, and the powder Scatters and easily stains the surrounding area.
好適な例において、当該振出し容器は、直径２～２０ｍｍの円形の振出し孔を２～９個、好ましくは４～７個有し、より好ましくは直径３～１２ｍｍの円形の振出し孔を２～９個、さらに好ましくは４～７個有し、なお好ましくは直径４～８ｍｍの円形の振出し孔を４～７個有する。別の好適な例において、本発明に使用される振出し容器は、対角線長さ２～２０ｍｍの略四角形もしくは略多角形の振出し孔を２～９個、好ましくは４～７個有し、より好ましくは対角線長さ３～１２ｍｍの略四角形もしくは略多角形の振出し孔を２～９個、さらに好ましくは４～７個有し、なお好ましくは対角線長さ４～８ｍｍの略四角形もしくは略多角形の振出し孔を４～７個有する。
In a preferred example, the dispensing container has 2 to 9, preferably 4 to 7 circular dispensing holes with a diameter of 2 to 20 mm, more preferably 2 to 9 circular dispensing holes with a diameter of 3 to 12 mm. 4-7, more preferably 4-7 circular outlet holes with a diameter of 4-8 mm. In another suitable example, the dispensing container used in the present invention has 2 to 9, preferably 4 to 7, more preferably 4 to 7 dispensing holes having a diagonal length of 2 to 20 mm. Has 2-9, more preferably 4-7, substantially quadrangular or substantially polygonal outlet holes with a diagonal length of 3-12 mm, more preferably 4-7 mm. It has 4 to 7 outlet holes.
さらに、当該振出し容器は、上記１つ以上の振出し孔とは別に、スプーン取出し部を備えていてもよい。当該スプーン取出し部は、該容器から計量スプーンや茶さじなどにより内部の粉体を取出す際に、あるいはまとまった量の粉体を該容器から振り出す際の取出し口として使用され得る。好ましくは、当該振出し容器において、該スプーン取出し部は、該１つ以上の振出し孔とは離れた位置に配置される。例えば、振出し容器の天面上で、一端に振出し孔を配置し、そこから９０～１８０°ずれた側にスプーン取出し部を設けることができる。
Further, the dispensing container may include a spoon take-out portion separately from the one or more dispensing holes. The spoon take-out unit can be used as a take-out port when taking out the internal powder from the container with a measuring spoon or tea spoon, or when taking out a mass of powder from the container. Preferably, in the dispensing container, the spoon take-out portion is disposed at a position away from the one or more dispensing holes. For example, on the top surface of the dispensing container, a dispensing hole can be arranged at one end, and a spoon take-out portion can be provided on the side shifted by 90 to 180 ° therefrom.
当該振出し容器の１つ以上の振出し孔およびスプーン取出し部は、好ましくは開閉可能である。好ましくは、該振出し孔およびスプーン取出し部は、開閉可能な蓋を備えている。当該蓋は、該振出し容器に充填された粉体の吸湿を防止することができ、また昆虫などの異物が容器内に侵入することを防止することができる。当該蓋の種類は特に限定されないが、片手で簡便に開閉可能な蓋、例えば、スライド蓋やフラップ蓋が好ましい。また好ましくは、該振出し孔の蓋は、複数の振出し孔を一度に開閉することができる１つの蓋である。該１つ以上の振出し孔の蓋と該スプーン取出し部の蓋とは、共通の蓋であっても独立した別々の蓋であってもよいが、いずれの場合も、該１つ以上の振出し孔と該スプーン取出し部とが同時に開口しないようにできる構造であることが好ましい。例えば、該１つ以上の振出し孔の蓋と該スプーン取出し部の蓋とは、独立して開閉可能な２つのフラップ蓋である。またあるいは、該１つ以上の振出し孔の蓋と該スプーン取出し部の蓋は、該振出し孔と該スプーン取出し部の少なくとも一方が閉じるように動く１つの共通したスライド蓋である。
The one or more outlet holes and the spoon outlet of the outlet container are preferably openable and closable. Preferably, the outlet hole and the spoon take-out portion are provided with a lid that can be opened and closed. The lid can prevent moisture absorption of the powder filled in the dispensing container, and can prevent foreign matters such as insects from entering the container. Although the kind of the said lid | cover is not specifically limited, The lid | cover which can be opened and closed simply with one hand, for example, a slide lid | cover and a flap lid | cover, is preferable. Further preferably, the cover of the swing hole is a single cover capable of opening and closing a plurality of swing holes at a time. The lid of the one or more outlet holes and the lid of the spoon take-out part may be a common lid or separate independent lids. In either case, the one or more outlet holes And the spoon take-out part are preferably structured so as not to open simultaneously. For example, the lid of the one or more outlet holes and the lid of the spoon take-out part are two flap lids that can be opened and closed independently. Alternatively, the lid of the one or more outlet holes and the lid of the spoon outlet are one common slide lid that moves so that at least one of the outlet hole and the spoon outlet is closed.
好ましくは、本発明の馬鈴薯澱粉または組成物を当該振出し容器から振り出した場合、容器を振り下ろすことなく容器を１８０度回転させてその振出し孔のある面を真上から真下に向ける１回の振出し操作で、振出し孔より１５ｃｍ直下の食品に本発明の馬鈴薯澱粉または組成物を適用するのに丁度よい範囲と量で、例えば直径約１０ｃｍの円の範囲内に約１．５～４ｇ程度、振り出すことができる。より多くの量でまたはより広範囲に本発明の馬鈴薯澱粉または組成物を容器から振り出す場合は、振出し操作を繰り返したり、より強く振出し操作を行えばよい。
Preferably, when the potato starch or composition of the present invention is shaken out of the shaker container, the container is rotated 180 degrees without swinging down the container so that the surface having the shaker hole is directed from directly above to directly below. In operation, in a range and amount just suitable for applying the potato starch or composition of the present invention to foods 15 cm below the dispensing hole, for example, about 1.5 to 4 g in a circle with a diameter of about 10 cm. Can be put out. When the potato starch or composition of the present invention is shaken out from the container in a larger amount or in a wider range, the shaking operation may be repeated or the shaking operation may be performed more strongly.
次に本発明をさらに具体的に説明するために実施例を掲げるが、本発明は以下の実施例のみに限定されるものではない。なお、以下の実施例において、粉体の安息角はパウダテスタＰＴ－Ｘ（ホソカワミクロン製）を用いて測定された値であり、体積平均径（ＭＶ）はマイクロトラックＭＴ３０００II（日機装株式会社）を用いた乾式のレーザー回折・散乱法により算出された値である。
Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples. In the following examples, the repose angle of the powder is a value measured using a powder tester PT-X (manufactured by Hosokawa Micron), and the volume average diameter (MV) is a microtrack MT3000II (Nikkiso Co., Ltd.). It is a value calculated by a dry laser diffraction / scattering method.
〔製造例〕
（馬鈴薯澱粉の調製：製造例１～１３）
原料の馬鈴薯澱粉（市販品；安息角５６度、体積平均径（ＭＶ）３６．７μｍ）１ｋｇを容器に入れ、ハンドミキサーで攪拌しながら霧吹きで加水し、その後恒温槽で乾燥して、以下の造粒馬鈴薯澱粉Ａ～Ｄを製造した。
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
安息角（度） 体積平均径（ＭＶ）
造粒馬鈴薯澱粉Ａ： ２９ ６８７μｍ
造粒馬鈴薯澱粉Ｂ： ３５ ４６９μｍ
造粒馬鈴薯澱粉Ｃ： ４３ ２８５μｍ
造粒馬鈴薯澱粉Ｄ： ５０ ９８μｍ
これらの造粒馬鈴薯澱粉粉Ａ～Ｄと原料の馬鈴薯澱粉とを混合して、表１に記載の安息角を有する馬鈴薯澱粉を調製した（製造例１～１３）。 [Production example]
(Preparation of potato starch: Production Examples 1 to 13)
Put 1 kg of raw material potato starch (commercial product; angle of repose 56 degrees, volume average diameter (MV) 36.7 μm) in a container, add water by spraying while stirring with a hand mixer, then dry in a thermostatic bath, Granulated potato starch AD was produced.
_______________________________
Angle of repose (degrees) Volume average diameter (MV)
Granulated potato starch A: 29 687 μm
Granulated potato starch B: 35 469 μm
Granulated potato starch C: 43 285 μm
Granulated potato starch D: 50 98 μm
These granulated potato starch powders AD were mixed with the raw material potato starch to prepare potato starches having repose angles shown in Table 1 (Production Examples 1 to 13).
（馬鈴薯澱粉の調製：製造例１～１３）
原料の馬鈴薯澱粉（市販品；安息角５６度、体積平均径（ＭＶ）３６．７μｍ）１ｋｇを容器に入れ、ハンドミキサーで攪拌しながら霧吹きで加水し、その後恒温槽で乾燥して、以下の造粒馬鈴薯澱粉Ａ～Ｄを製造した。
＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
安息角（度） 体積平均径（ＭＶ）
造粒馬鈴薯澱粉Ａ： ２９ ６８７μｍ
造粒馬鈴薯澱粉Ｂ： ３５ ４６９μｍ
造粒馬鈴薯澱粉Ｃ： ４３ ２８５μｍ
造粒馬鈴薯澱粉Ｄ： ５０ ９８μｍ
これらの造粒馬鈴薯澱粉粉Ａ～Ｄと原料の馬鈴薯澱粉とを混合して、表１に記載の安息角を有する馬鈴薯澱粉を調製した（製造例１～１３）。 [Production example]
(Preparation of potato starch: Production Examples 1 to 13)
Put 1 kg of raw material potato starch (commercial product; angle of repose 56 degrees, volume average diameter (MV) 36.7 μm) in a container, add water by spraying while stirring with a hand mixer, then dry in a thermostatic bath, Granulated potato starch AD was produced.
_______________________________
Angle of repose (degrees) Volume average diameter (MV)
Granulated potato starch A: 29 687 μm
Granulated potato starch B: 35 469 μm
Granulated potato starch C: 43 285 μm
Granulated potato starch D: 50 98 μm
These granulated potato starch powders AD were mixed with the raw material potato starch to prepare potato starches having repose angles shown in Table 1 (Production Examples 1 to 13).
（馬鈴薯澱粉組成物の調製：製造例１４～１８）
製造例４の馬鈴薯澱粉と小麦粉（薄力粉：安息角５７度、体積平均径（ＭＶ）５６．７μｍ）を混合して、表２に記載の安息角を有する馬鈴薯澱粉組成物を調製した（製造例１４～１８）。 (Preparation of potato starch composition: Production Examples 14 to 18)
Potato starch composition and wheat flour (reduced flour: repose angle 57 degrees, volume average diameter (MV) 56.7 μm) of Production Example 4 were mixed to prepare a potato starch composition having repose angles shown in Table 2 (Production Example). 14-18).
製造例４の馬鈴薯澱粉と小麦粉（薄力粉：安息角５７度、体積平均径（ＭＶ）５６．７μｍ）を混合して、表２に記載の安息角を有する馬鈴薯澱粉組成物を調製した（製造例１４～１８）。 (Preparation of potato starch composition: Production Examples 14 to 18)
Potato starch composition and wheat flour (reduced flour: repose angle 57 degrees, volume average diameter (MV) 56.7 μm) of Production Example 4 were mixed to prepare a potato starch composition having repose angles shown in Table 2 (Production Example). 14-18).
〔試験例〕
下記試験例１および２により、製造例１～１８の馬鈴薯澱粉および馬鈴薯澱粉組成物を評価した。
（試験例１：食品のとろみ付けにおける性能評価）
直径１５ｃｍの鍋に２００ｍＬの水を張り、ガスコンロで沸騰するまで加熱した後、弱火にして軽く煮立った状態を維持した。この鍋に、製造例１～１８の馬鈴薯澱粉または馬鈴薯澱粉組成物を大さじ１杯、水面全体に万遍なく散らばるように投入し、すぐに菜箸で２回／秒で２０回転撹拌した。参考例として、製造例で用いた原料の馬鈴薯澱粉を用いて同様の操作を行った。得られたとろみの状態を下記基準に従って評価した。とろみの製造および評価は、１０名の専門パネラーが行った。１０名の専門パネラーによる評価結果の平均点を、表１および２に示す。 [Test example]
According to Test Examples 1 and 2 below, the potato starch and potato starch compositions of Production Examples 1 to 18 were evaluated.
(Test Example 1: Performance evaluation in food thickening)
200 mL of water was placed in a 15 cm diameter pan and heated until boiling on a gas stove, and then kept on a low heat and boiled lightly. In this pan, 1 tablespoon of the potato starch or potato starch composition of Production Examples 1 to 18 was poured evenly over the entire water surface, and immediately stirred with chopsticks at a rate of 2 rotations / second for 20 times. As a reference example, the same operation was performed using the raw material potato starch used in the production examples. The state of thickening obtained was evaluated according to the following criteria. The production and evaluation of TOROMI was conducted by 10 expert panelists. Tables 1 and 2 show the average score of the evaluation results by 10 expert panelists.
下記試験例１および２により、製造例１～１８の馬鈴薯澱粉および馬鈴薯澱粉組成物を評価した。
（試験例１：食品のとろみ付けにおける性能評価）
直径１５ｃｍの鍋に２００ｍＬの水を張り、ガスコンロで沸騰するまで加熱した後、弱火にして軽く煮立った状態を維持した。この鍋に、製造例１～１８の馬鈴薯澱粉または馬鈴薯澱粉組成物を大さじ１杯、水面全体に万遍なく散らばるように投入し、すぐに菜箸で２回／秒で２０回転撹拌した。参考例として、製造例で用いた原料の馬鈴薯澱粉を用いて同様の操作を行った。得られたとろみの状態を下記基準に従って評価した。とろみの製造および評価は、１０名の専門パネラーが行った。１０名の専門パネラーによる評価結果の平均点を、表１および２に示す。 [Test example]
According to Test Examples 1 and 2 below, the potato starch and potato starch compositions of Production Examples 1 to 18 were evaluated.
(Test Example 1: Performance evaluation in food thickening)
200 mL of water was placed in a 15 cm diameter pan and heated until boiling on a gas stove, and then kept on a low heat and boiled lightly. In this pan, 1 tablespoon of the potato starch or potato starch composition of Production Examples 1 to 18 was poured evenly over the entire water surface, and immediately stirred with chopsticks at a rate of 2 rotations / second for 20 times. As a reference example, the same operation was performed using the raw material potato starch used in the production examples. The state of thickening obtained was evaluated according to the following criteria. The production and evaluation of TOROMI was conducted by 10 expert panelists. Tables 1 and 2 show the average score of the evaluation results by 10 expert panelists.
（とろみの状態の評価基準）
５点：ダマが生じることなく、あんかけ状のとろみが付く。極めて良好。
４点：ダマがほとんど生じず、あんかけ状のとろみが付く。良好。
３点：部分的にダマが溶けずに残るが、あんかけ状のとろみはある。やや良好。
２点：溶けないダマが多く残り、とろみは緩い。やや不良。
１点：投入した澱粉のほとんどがダマや塊になり、とろみはほとんど付かない。不良。 (Evaluation criteria for the state of thickening)
5 points: No stickiness occurs, and a thick thickening is added. Very good.
4 points: Almost no lumps occur, and a thickened stickiness. Good.
3 points: Dama remains partially undissolved, but there is a thickened shape. Somewhat good.
2 points: Many undissolved lumps remain and the thickening is loose. Somewhat bad.
1 point: Most of the added starch becomes lumps and lumps, and there is almost no thickening. Bad.
５点：ダマが生じることなく、あんかけ状のとろみが付く。極めて良好。
４点：ダマがほとんど生じず、あんかけ状のとろみが付く。良好。
３点：部分的にダマが溶けずに残るが、あんかけ状のとろみはある。やや良好。
２点：溶けないダマが多く残り、とろみは緩い。やや不良。
１点：投入した澱粉のほとんどがダマや塊になり、とろみはほとんど付かない。不良。 (Evaluation criteria for the state of thickening)
5 points: No stickiness occurs, and a thick thickening is added. Very good.
4 points: Almost no lumps occur, and a thickened stickiness. Good.
3 points: Dama remains partially undissolved, but there is a thickened shape. Somewhat good.
2 points: Many undissolved lumps remain and the thickening is loose. Somewhat bad.
1 point: Most of the added starch becomes lumps and lumps, and there is almost no thickening. Bad.
（試験例２：揚げ物の衣材としての性能評価）
鶏もも肉を１個２０ｇとなるよう切り分けて具材とした。この具材に、製造例１～１８の馬鈴薯澱粉または馬鈴薯澱粉組成物を肉１００ｇあたりの付着量が１５ｇになるよう振り掛けて付着させ、次いで１７０℃に熱したサラダ油で３分間油ちょうしてから揚げを製造した。参考例として、製造例で用いた原料の馬鈴薯澱粉を用いて同様の手順でから揚げを製造した。得られたから揚げの外観を、１０名の専門パネラーにより下記評価基準で評価した。１０名の専門パネラーによる評価結果の平均点を、表１および２に示す。 (Test Example 2: Performance evaluation of fried food as a clothing material)
Chicken thighs were cut into 20g pieces and used as ingredients. The potato starch or potato starch composition of Production Examples 1 to 18 is sprinkled on this ingredient so that the adhesion amount per 100 g of meat is 15 g, and then fried with salad oil heated to 170 ° C. for 3 minutes and then fried. Manufactured. As a reference example, fried food was produced in the same procedure using potato starch as a raw material used in Production Examples. The appearance of the deep-fried food obtained was evaluated according to the following evaluation criteria by 10 professional panelists. Tables 1 and 2 show the average score of the evaluation results by 10 expert panelists.
鶏もも肉を１個２０ｇとなるよう切り分けて具材とした。この具材に、製造例１～１８の馬鈴薯澱粉または馬鈴薯澱粉組成物を肉１００ｇあたりの付着量が１５ｇになるよう振り掛けて付着させ、次いで１７０℃に熱したサラダ油で３分間油ちょうしてから揚げを製造した。参考例として、製造例で用いた原料の馬鈴薯澱粉を用いて同様の手順でから揚げを製造した。得られたから揚げの外観を、１０名の専門パネラーにより下記評価基準で評価した。１０名の専門パネラーによる評価結果の平均点を、表１および２に示す。 (Test Example 2: Performance evaluation of fried food as a clothing material)
Chicken thighs were cut into 20g pieces and used as ingredients. The potato starch or potato starch composition of Production Examples 1 to 18 is sprinkled on this ingredient so that the adhesion amount per 100 g of meat is 15 g, and then fried with salad oil heated to 170 ° C. for 3 minutes and then fried. Manufactured. As a reference example, fried food was produced in the same procedure using potato starch as a raw material used in Production Examples. The appearance of the deep-fried food obtained was evaluated according to the following evaluation criteria by 10 professional panelists. Tables 1 and 2 show the average score of the evaluation results by 10 expert panelists.
（から揚げの外観の評価基準）
５点：表面の５０面積％を超える部位にゴツゴツとした凸凹を有する粉吹き部が形成されている。極めて良好な外観。
４点：表面の３０～５０面積％の部位にゴツゴツとした凸凹を有する粉吹き部が形成されている。良好な外観。
３点：表面の１０～３０面積％未満の部位にゴツゴツとした凸凹を有する粉吹き部が形成されている。やや良好な外観。
２点：表面の１０面積％未満の部位のみにゴツゴツとした凸凹を有する粉吹き部が形成されている。やや不良な外観。
１点：ゴツゴツとした凸凹を有する粉吹き部の形成が全くなく、不良な外観。 (Evaluation criteria for the appearance of fried chicken)
5 points: The powder blowing part which has the unevenness | corrugation made rough is formed in the site | part exceeding 50 area% of the surface. Very good appearance.
4 points: A powder-blown part having rugged irregularities is formed at 30 to 50 area% of the surface. Good appearance.
3 points: A powder blowing part having rugged irregularities is formed at a site of less than 10 to 30 area% of the surface. Slightly good appearance.
Two points: The powder blowing part which has the unevenness | corrugation which became rugged only in the site | part of less than 10 area% of the surface is formed. Slightly poor appearance.
1 point: There is no formation of a powder-blowing part having rugged irregularities, and a poor appearance.
５点：表面の５０面積％を超える部位にゴツゴツとした凸凹を有する粉吹き部が形成されている。極めて良好な外観。
４点：表面の３０～５０面積％の部位にゴツゴツとした凸凹を有する粉吹き部が形成されている。良好な外観。
３点：表面の１０～３０面積％未満の部位にゴツゴツとした凸凹を有する粉吹き部が形成されている。やや良好な外観。
２点：表面の１０面積％未満の部位のみにゴツゴツとした凸凹を有する粉吹き部が形成されている。やや不良な外観。
１点：ゴツゴツとした凸凹を有する粉吹き部の形成が全くなく、不良な外観。 (Evaluation criteria for the appearance of fried chicken)
5 points: The powder blowing part which has the unevenness | corrugation made rough is formed in the site | part exceeding 50 area% of the surface. Very good appearance.
4 points: A powder-blown part having rugged irregularities is formed at 30 to 50 area% of the surface. Good appearance.
3 points: A powder blowing part having rugged irregularities is formed at a site of less than 10 to 30 area% of the surface. Slightly good appearance.
Two points: The powder blowing part which has the unevenness | corrugation which became rugged only in the site | part of less than 10 area% of the surface is formed. Slightly poor appearance.
1 point: There is no formation of a powder-blowing part having rugged irregularities, and a poor appearance.
（試験例３：振出し容器入り馬鈴薯澱粉）
製造例７の馬鈴薯澱粉を、直径５０ｍｍ、高さ１２０ｍｍの上部が開放した円筒容器に１００ｇ充填した後、該容器の天面に表３に記載の直径と振出し孔数を有する直径５０ｍｍ、厚さ０．２ｍｍの円形プラスチック板をはめ込み、振出し容器入り馬鈴薯澱粉を製造した。この振出し容器入り馬鈴薯澱粉を用いて、試験例１と同様の手順でとろみを製造し、その際の操作性を下記基準に従って評価した。とろみの製造では、鍋に大さじ１杯の馬鈴薯澱粉を投入する代わりに、鍋の１５ｃｍ上で振出し容器からの振出し操作（容器を１８０度回転させて振出し孔を下に向ける操作）を５回行って馬鈴薯澱粉を投入した。参考例として、製造例で用いた原料の馬鈴薯澱粉を用いて同様の評価を行った。とろみの製造および評価は、１０名の専門パネラーが行った。１０名の専門パネラーによる評価結果の平均点を、表３に示す。 (Test Example 3: Potato starch in a shaker container)
After filling 100 g of the potato starch of Production Example 7 into a cylindrical container having a diameter of 50 mm and a height of 120 mm, the top surface of the container has a diameter of 50 mm and a thickness as shown in Table 3 and the number of outlet holes. A 0.2 mm round plastic plate was fitted to produce potato starch in a shaker container. Using this potato starch in a shaker container, a thickening was produced in the same procedure as in Test Example 1, and the operability at that time was evaluated according to the following criteria. In the production of TOROMI, instead of putting 1 tablespoon of potato starch into the pan, the swinging operation from the swinging container (operation to rotate the container 180 degrees and turn the swinging hole downward) is performed 15 cm above the pot. Potato starch was added. As a reference example, the same evaluation was performed using the raw material potato starch used in the production examples. The production and evaluation of TOROMI was conducted by 10 expert panelists. Table 3 shows the average score of the evaluation results by 10 expert panelists.
製造例７の馬鈴薯澱粉を、直径５０ｍｍ、高さ１２０ｍｍの上部が開放した円筒容器に１００ｇ充填した後、該容器の天面に表３に記載の直径と振出し孔数を有する直径５０ｍｍ、厚さ０．２ｍｍの円形プラスチック板をはめ込み、振出し容器入り馬鈴薯澱粉を製造した。この振出し容器入り馬鈴薯澱粉を用いて、試験例１と同様の手順でとろみを製造し、その際の操作性を下記基準に従って評価した。とろみの製造では、鍋に大さじ１杯の馬鈴薯澱粉を投入する代わりに、鍋の１５ｃｍ上で振出し容器からの振出し操作（容器を１８０度回転させて振出し孔を下に向ける操作）を５回行って馬鈴薯澱粉を投入した。参考例として、製造例で用いた原料の馬鈴薯澱粉を用いて同様の評価を行った。とろみの製造および評価は、１０名の専門パネラーが行った。１０名の専門パネラーによる評価結果の平均点を、表３に示す。 (Test Example 3: Potato starch in a shaker container)
After filling 100 g of the potato starch of Production Example 7 into a cylindrical container having a diameter of 50 mm and a height of 120 mm, the top surface of the container has a diameter of 50 mm and a thickness as shown in Table 3 and the number of outlet holes. A 0.2 mm round plastic plate was fitted to produce potato starch in a shaker container. Using this potato starch in a shaker container, a thickening was produced in the same procedure as in Test Example 1, and the operability at that time was evaluated according to the following criteria. In the production of TOROMI, instead of putting 1 tablespoon of potato starch into the pan, the swinging operation from the swinging container (operation to rotate the container 180 degrees and turn the swinging hole downward) is performed 15 cm above the pot. Potato starch was added. As a reference example, the same evaluation was performed using the raw material potato starch used in the production examples. The production and evaluation of TOROMI was conducted by 10 expert panelists. Table 3 shows the average score of the evaluation results by 10 expert panelists.
（とろみ製造時の操作性の評価基準）
５点：振り出された粉が鍋内の直径１０ｃｍ程度の範囲に散らばり、ダマのないあんかけ状のとろみが得られた。極めて良好。
４点：振り出された粉が鍋内に散らばり、ダマのないほぼあんかけ状のとろみが得られた。良好。
３点：振り出された粉がやや狭い範囲に散らばるか、またはわずかに鍋の外に飛散する。とろみはやや緩いもしくはやや強いか、またはわずかにダマがある。やや良好。
２点：振り出された粉が狭い範囲に散らばるか、または鍋の外に飛散する。とろみは緩いもしくは強いか、またはダマがある。やや不良。
１点：振り出された粉が狭い範囲に集中して大きなダマになるか、または鍋の外に広く飛散する。とろみはほとんど付かない。不良。 (Evaluation criteria for operability when manufacturing TOROMI)
5 points: The sprinkled powder was scattered in a range of about 10 cm in diameter in the pan, and an uncured thickened thickening was obtained. Very good.
4 points: The sprinkled powder was scattered in the pan, and an almost thick sprinkle with no lumps was obtained. Good.
3 points: The sprinkled powder is scattered in a slightly narrow area or slightly scattered outside the pan. Thickness is slightly loose, slightly strong, or slightly lumpy. Somewhat good.
2 points: The sprinkled powder is scattered in a narrow area or scattered outside the pan. Thickness is loose or strong, or lumpy. Somewhat bad.
1 point: The sprinkled powder concentrates in a small area and becomes a big stagnation, or spreads widely outside the pan. There is almost no thickening. Bad.
５点：振り出された粉が鍋内の直径１０ｃｍ程度の範囲に散らばり、ダマのないあんかけ状のとろみが得られた。極めて良好。
４点：振り出された粉が鍋内に散らばり、ダマのないほぼあんかけ状のとろみが得られた。良好。
３点：振り出された粉がやや狭い範囲に散らばるか、またはわずかに鍋の外に飛散する。とろみはやや緩いもしくはやや強いか、またはわずかにダマがある。やや良好。
２点：振り出された粉が狭い範囲に散らばるか、または鍋の外に飛散する。とろみは緩いもしくは強いか、またはダマがある。やや不良。
１点：振り出された粉が狭い範囲に集中して大きなダマになるか、または鍋の外に広く飛散する。とろみはほとんど付かない。不良。 (Evaluation criteria for operability when manufacturing TOROMI)
5 points: The sprinkled powder was scattered in a range of about 10 cm in diameter in the pan, and an uncured thickened thickening was obtained. Very good.
4 points: The sprinkled powder was scattered in the pan, and an almost thick sprinkle with no lumps was obtained. Good.
3 points: The sprinkled powder is scattered in a slightly narrow area or slightly scattered outside the pan. Thickness is slightly loose, slightly strong, or slightly lumpy. Somewhat good.
2 points: The sprinkled powder is scattered in a narrow area or scattered outside the pan. Thickness is loose or strong, or lumpy. Somewhat bad.
1 point: The sprinkled powder concentrates in a small area and becomes a big stagnation, or spreads widely outside the pan. There is almost no thickening. Bad.
Claims (15)
- 安息角が３０～４５度である馬鈴薯澱粉。 Potato starch with an angle of repose of 30-45 degrees.
- 造粒澱粉を含む、請求項１記載の馬鈴薯澱粉。 The potato starch according to claim 1, comprising granulated starch.
- 体積平均径が４３～７００μｍである、請求項１又は２記載の馬鈴薯澱粉。 The potato starch according to claim 1 or 2, having a volume average diameter of 43 to 700 µm.
- 振出し容器に充填されている、請求項１～３のいずれか１項記載の馬鈴薯澱粉。 The potato starch according to any one of claims 1 to 3, which is filled in a dispensing container.
- 前記振出し容器が最大幅２～２０ｍｍの振出し孔を２～９個有する、請求項４記載の馬鈴薯澱粉。 The potato starch according to claim 4, wherein the dispensing container has 2 to 9 dispensing holes having a maximum width of 2 to 20 mm.
- 請求項１～３のいずれか１項記載の馬鈴薯澱粉を５０質量％以上含有し、安息角が３０～４５度である馬鈴薯澱粉組成物。 A potato starch composition containing 50% by mass or more of the potato starch according to any one of claims 1 to 3 and having an angle of repose of 30 to 45 degrees.
- 振出し容器に充填されている、請求項６記載の馬鈴薯澱粉組成物。 The potato starch composition according to claim 6, which is filled in a dispensing container.
- 前記振出し容器が最大幅２～２０ｍｍの振出し孔を２～９個有する、請求項７記載の馬鈴薯澱粉組成物。 The potato starch composition according to claim 7, wherein the dispensing container has 2 to 9 dispensing holes having a maximum width of 2 to 20 mm.
- 請求項１～３のいずれか１項記載の馬鈴薯澱粉または請求項６記載の馬鈴薯澱粉組成物を対象食品に直接添加して混合することを含む、食品のとろみ付け方法。 A method of thickening food, comprising directly adding and mixing the potato starch according to any one of claims 1 to 3 or the potato starch composition according to claim 6 to a target food.
- 請求項１～３のいずれか１項記載の馬鈴薯澱粉または請求項６記載の馬鈴薯澱粉組成物を具材にまぶして付着させることを含む、から揚げの製造方法。 A method for producing fried chicken, comprising: applying the potato starch according to any one of claims 1 to 3 or the potato starch composition according to claim 6 to the ingredients and attaching the ingredients.
- 前記馬鈴薯澱粉または馬鈴薯澱粉組成物を振出し容器から振出して使用する、請求項９又は１０記載の方法。 The method according to claim 9 or 10, wherein the potato starch or potato starch composition is used by being shaken out of a shaker container.
- 前記振出し容器が最大幅２～２０ｍｍの振出し孔を２～９個有する、請求項１１記載の方法。 The method according to claim 11, wherein the dispensing container has 2 to 9 dispensing holes having a maximum width of 2 to 20 mm.
- 食品のとろみ付け材またはから揚げ用衣材としての、請求項１～３のいずれか１項記載の馬鈴薯澱粉または請求項６記載の馬鈴薯澱粉組成物の使用。 Use of the potato starch according to any one of claims 1 to 3 or the potato starch composition according to claim 6 as a food thickening material or a fried dressing material.
- 前記馬鈴薯澱粉または馬鈴薯澱粉組成物を振出し容器から振出して使用する、請求項１３記載の使用。 The use according to claim 13, wherein the potato starch or potato starch composition is used by being shaken out of a shaker container.
- 前記振出し容器が最大幅２～２０ｍｍの振出し孔を２～９個有する、請求項１４記載の使用。
Use according to claim 14, wherein the dispensing container has 2 to 9 dispensing holes with a maximum width of 2 to 20 mm.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201980012070.XA CN111683545A (en) | 2018-02-06 | 2019-02-06 | Potato starch and potato starch compositions |
| JP2019570765A JPWO2019156098A1 (en) | 2018-02-06 | 2019-02-06 | Potato starch and potato starch composition |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018-019472 | 2018-02-06 | ||
| JP2018019472 | 2018-02-06 |
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| WO2019156098A1 true WO2019156098A1 (en) | 2019-08-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2019/004135 WO2019156098A1 (en) | 2018-02-06 | 2019-02-06 | Potato starch and potato starch composition |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2019156098A1 (en) |
| CN (1) | CN111683545A (en) |
| WO (1) | WO2019156098A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2021090431A1 (en) * | 2019-11-07 | 2021-05-14 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0597901A (en) * | 1991-10-02 | 1993-04-20 | Marusan Yoshidasaneo Shoten:Kk | Production of granular potato starch and producing machine |
| JP2006345747A (en) * | 2005-06-15 | 2006-12-28 | Nisshin Foods Kk | Sprinkle-type powder for deep fry without batter |
| CN102134281A (en) * | 2011-01-30 | 2011-07-27 | 广西大学 | Method for producing high-flowability pregelatinized starch |
| WO2015119294A1 (en) * | 2014-02-10 | 2015-08-13 | 日清フーズ株式会社 | Packaged flour |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009524564A (en) * | 2006-01-27 | 2009-07-02 | ザ プロクター アンド ギャンブル カンパニー | Granule storage pouch |
-
2019
- 2019-02-06 CN CN201980012070.XA patent/CN111683545A/en active Pending
- 2019-02-06 JP JP2019570765A patent/JPWO2019156098A1/en active Pending
- 2019-02-06 WO PCT/JP2019/004135 patent/WO2019156098A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0597901A (en) * | 1991-10-02 | 1993-04-20 | Marusan Yoshidasaneo Shoten:Kk | Production of granular potato starch and producing machine |
| JP2006345747A (en) * | 2005-06-15 | 2006-12-28 | Nisshin Foods Kk | Sprinkle-type powder for deep fry without batter |
| CN102134281A (en) * | 2011-01-30 | 2011-07-27 | 广西大学 | Method for producing high-flowability pregelatinized starch |
| WO2015119294A1 (en) * | 2014-02-10 | 2015-08-13 | 日清フーズ株式会社 | Packaged flour |
Non-Patent Citations (1)
| Title |
|---|
| TORU ET AL.: "Change in Angle of Repose of Potato Starch during Ball-Milling", J. SOC. POWDER. TECHNOL., vol. 39, no. 6, 2002, Japan, pages 449 - 453, XP055629842 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2021090431A1 (en) * | 2019-11-07 | 2021-05-14 | ||
| CN114727628A (en) * | 2019-11-07 | 2022-07-08 | 日清富滋株式会社 | Batter for fried food |
| JP7518850B2 (en) | 2019-11-07 | 2024-07-18 | 株式会社日清製粉ウェルナ | Coating materials for fried foods |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2019156098A1 (en) | 2021-01-14 |
| CN111683545A (en) | 2020-09-18 |
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