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
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
• • 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

Definitions

• the present invention relates to food starch compositions.
• the present invention also relates to a fish roe-like food obtained by impregnating the food starch composition with a seasoning liquid, and a food containing the fish roe-like food.
• Starch is used to improve the texture of various processed foods and to impart new functions.
• expectations for novel materials using starch have increased in the food industry, and provision of novel materials that can impart various functions to foods is desired.
• granules of a composition containing low-molecular-weight starch obtained by subjecting raw material starch having an amylose content of 5% by weight or more to an acid treatment have high water absorption and are non-sticky. It is described that it does not easily form lumps, and that it gives a good texture when blended in foods such as processed meat foods and processed fish foods.
• Patent Document 3 granules obtained by impregnating ⁇ -type starch granules using starch such as sweet potato starch, potato starch, and corn starch as raw materials with a seasoning liquid have a fish egg-like flavor and appearance. It is described that it can be used as a fish egg substitute. Further, in Patent Document 4, granules obtained by impregnating seasoning liquid into fine granules containing starch, any one or more of konjac powder, glucomannan, gelatin, polysaccharides and gums, and starch sugar. is described as having a fish egg-like appearance and texture.
• the present invention provides a starch composition for food, a method for producing the same, fish roe-like food, processed fish roe food, and other foods described below.
• a food starch composition containing 80% by mass or more of starch The starch contains one or more selected from the group consisting of pea starch and modified starch thereof, The total amylose content of the raw material starch of the starch is 35% by mass or more,
• a starch composition for food, wherein the water absorption of the starch composition for food after being immersed in water at 25°C for 30 minutes is 350% by mass or more and 650% by mass or less relative to the dry mass.
• the modified starch is a modified starch obtained by subjecting pea starch to one or more processing treatments selected from the group consisting of hydroxypropylation treatment, acetylation treatment, cross-linking treatment, oxidation treatment, acid treatment and pregelatinization treatment.
• the starch further comprises one or more selected from the group consisting of cornstarch, waxy cornstarch, high amylose cornstarch, sweet potato starch, potato starch, tapioca starch, sago starch, wheat starch, rice starch and modified starches thereof.
• the food starch composition according to any one of the above [1] to [3].
• a food grade starch composition is provided.
• the food starch composition according to item 1. Water absorption (a) of the food starch composition after immersion in water at 25 ° C. for 30 minutes, and the food starch composition after immersion in water at 25 ° C. for 30 minutes and heating at 65 ° C. for 30 minutes The food starch composition according to any one of the above [1] to [8], wherein the difference (b)-(a) from the water absorption rate (b) of the product is 350% by mass or less.
• the food starch composition of the present invention can exhibit a unique texture by absorbing water, and can be suitably used as a food material. According to a preferred embodiment of the present invention, it is possible to provide a starch composition for food that has moderate water absorbency and excellent texture and appearance after water absorption. Further, according to a further preferred embodiment of the present invention, in addition to the above, it is possible to provide a starch composition for food that is excellent in quality such as heat resistance, refrigeration resistance and freeze resistance after water absorption. According to one embodiment, the food starch composition of the present invention can be suitably used as a substitute for natural materials such as fish eggs by impregnating it with a seasoning liquid. By using the food starch composition of the present invention, it is possible to add new value to processed foods such as improved texture and cost reduction.
• the food starch composition of the present invention is a food starch composition containing 80% by mass or more of starch,
• the starch contains one or more selected from the group consisting of pea starch and modified starch thereof,
• the total amylose content of the raw material starch of the starch is 35% by mass or more,
• the starch composition for food after being immersed in water at 25° C. for 30 minutes has a water absorption rate of 350% by mass or more and 650% by mass or less relative to the dry mass.
• the starch which is the main component of the food starch composition of the present invention, contains one or more selected from the group consisting of pea starch and modified starch thereof.
• a starch for food that has moderate water absorbency and excellent texture and appearance after water absorption by containing at least one kind of starch selected from the group consisting of pea starch and modified starch thereof.
• a composition can be provided.
• the starch in addition to the above, it is possible to provide a starch composition for food that is excellent in quality such as heat resistance, refrigeration resistance and freeze resistance after water absorption.
• the starch preferably contains pea starch, and it is particularly preferable to use pea starch alone or a combination of pea starch and modified starch thereof.
• processed pea starch examples include those obtained by subjecting pea starch to a processing treatment generally used in the art. Processing treatments include, for example, esterification treatments such as acetylation and phosphoric acid monoesterification; crosslinking treatments such as phosphoric acid crosslinking and adipic acid crosslinking; etherification treatments such as hydroxypropylation; oxidation treatments; acid treatments; enzyme treatment; oil processing; heat treatment; alpha treatment; moist heat treatment; ball mill treatment; Among these, the modified starch of pea starch is obtained by subjecting pea starch to one or more processing treatments selected from the group consisting of hydroxypropylation treatment, acetylation treatment, cross-linking treatment, oxidation treatment, acid treatment and pregelatinization treatment. More preferably acid-treated or acetylated pea starch, and particularly preferably one or two selected from the group consisting of acid-treated pea starch and acetylated pea starch.
• processing treatments include, for example, esterification treatments such
• the content of pea starch and its modified starch in the starch is not particularly limited, but the starch preferably contains at least 50 mass% in total of one or more selected from the group consisting of pea starch and its modified starch, and more preferably. is 60% by mass or more, more preferably 70% by mass or more, and particularly preferably 75% by mass or more.
• the upper limit is not particularly limited. For example, it may be 100% by mass, or it may be 90% by mass or less, or 85% by mass or less.
• the starch may contain starch other than pea starch and modified starch thereof.
• starch other than pea starch and modified starch thereof.
• one or more selected from the group consisting of cornstarch, waxy cornstarch, high amylose cornstarch, sweet potato starch, potato starch, tapioca starch, sago starch, wheat starch, rice starch and modified starch thereof may be further included.
• modified starch examples include corn starch, waxy corn starch, high amylose corn starch, sweet potato starch, potato starch, tapioca starch, sago starch, wheat starch, and rice starch.
• Esterification treatment such as acid monoesterification
• Cross-linking treatment such as phosphoric acid cross-linking and adipic acid cross-linking
• Etherification treatment such as hydroxypropylation
• Oxidation treatment examples include starches subjected to one or more of processing treatments such as pregelatinization treatment, wet heat treatment, ball mill treatment, and pulverization treatment.
• the other starch is preferably modified starch, and more preferably one or more selected from the group consisting of phosphate crosslinked starch, acetylated phosphate crosslinked starch, hydroxypropylated starch and hydroxypropylated phosphate crosslinked starch.
• phosphate cross-linked starch, acetylated phosphate cross-linked starch or combinations thereof are particularly preferred.
• processed starch of tapioca starch is preferable, and phosphate-crosslinked tapioca starch, acetylated phosphate-crosslinked tapioca starch, or a combination thereof is particularly preferable.
• the total proportion of the other starch in the starch is preferably 50% by mass or less, more preferably 40% by mass or less, further preferably 30% by mass or less, especially Preferably, it is 25% by mass or less.
• it may be 5% to 30% by mass, 10% to 30% by mass, preferably 10% to 25% by mass, and 15% to 25% by mass.
• the total amylose content of the raw material starch of the starch is 35% by mass or more, preferably 37% by mass or more, more preferably 38% by mass or more, based on the mass of the starch. More preferably, it is 39% by mass or more.
• the upper limit is not particularly limited, and may be, for example, 90% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.
• the "raw material starch” refers to unprocessed starch when the starch is unprocessed starch, and refers to unprocessed starch which is the raw material in the case of processed starch.
• the "total amylose content of the raw material starch of the starch” is the sum of the amylose content of the unprocessed starch used for the starch and, if processed starch is used, the raw material unprocessed starch.
• the food starch composition obtained has a moderately high water absorption rate and a translucent appearance, and can be suitably used for various foods.
• the starch composition for food can exhibit fish roe-like chewy texture by absorbing water, and there is no problem in terms of stainability with pigments, so it can be suitably used as a fish roe-like food.
• the food starch composition does not significantly change its texture when heated, refrigerated, or even frozen after absorbing water, and has heat resistance, refrigeration resistance, and freeze resistance. Therefore, it is also excellent in terms of storage stability.
• the food starch composition of the present invention contains starch in an amount of 80% by mass or more, preferably 82% by mass or more, more preferably 85% by mass or more, and even more preferably 88% by mass or more.
• starch may be 100% by mass.
• Components other than starch include, for example, water, calcium carbonate, edible fats and oils, emulsifiers, vegetable proteins, coloring agents, and fragrances.
• the water content of the food starch composition of the present invention is 0% by mass or more and 20% by mass or less, preferably 1% by mass or more and 18% by mass or less, more preferably 2% by mass or more and 15% by mass or less, and still more preferably. It is 4 mass % or more and 12 mass % or less.
• the shape of the food starch composition of the present invention is not particularly limited, it is preferably in the form of granules because of its good water absorbency and texture.
• the size of the granules is not particularly limited.
• the food starch composition may be pulverized and sieved to appropriately adjust the size.
• the content of the fraction under the sieve with a mesh size of 0.71 mm and the fraction above the sieve with a mesh size of 0.125 mm in the JIS-Z8801-1 standard is , 50% by mass or more and 100% by mass or less.
• the content of the fraction under the sieve with an opening of 0.71 mm and the fraction above the sieve with an opening of 0.25 mm according to the JIS-Z8801-1 standard is 50% by mass or more and 100% by mass or less.
• the content of the fraction is more preferably 60% by mass or more and 100% by mass or less, still more preferably 70% by mass or more and 100% by mass or less, and particularly preferably 80% by mass or more and 100% by mass or less.
• the content of the fraction is within the above range, for example, even when the food starch composition of the present invention is used in a fish egg-like food, it is possible to exhibit texture and appearance similar to those of fish eggs. It can be preferably used as.
• the water absorption rate of the food starch composition of the present invention relative to the dry mass after immersion in water at 25 ° C. for 30 minutes is the water absorption rate. From the viewpoint of balance with texture, it is preferably 350% by mass or more and 650% by mass or less, more preferably 355% by mass or more and 600% by mass or less, still more preferably 360% by mass or more and 540% by mass or less, and particularly preferably It is 370 mass % or more and 480 mass % or less.
• it may be 370% by mass or more and 600% by mass or less, 390% by mass or more and 540% by mass or less, and particularly preferably 410% by mass or more and 480% by mass or less. 2. described later.
• the starch composition for food of the present invention so that the water absorption after immersion in water at 25 ° C. for 30 minutes is within the above range. Within the above range, it is possible to exhibit a fish roe-like poppy particle feeling, and it can be suitably used as a fish roe substitute.
• dry mass refers to the mass of the starch composition for food of the present invention dried at 105°C for 48 hours to completely remove water.
• the starch composition for food has little change in water absorption and heat resistance even when heat treatment such as pasteurization after water absorption and microwave heating after refrigeration is performed. ing.
• the water absorption rate (a) of the food starch composition after immersion in water at 25 ° C. for 30 minutes, and the food starch composition after immersion in water at 25 ° C. for 30 minutes and heating at 65 ° C. for 30 minutes The difference (b)-(a) from the water absorption rate (b) is preferably 350% by mass or less, more preferably 340% by mass or less, still more preferably 330% by mass or less, and even more preferably 320% by mass.
• the food starch composition of the present invention can be produced so that (b)-(a) falls within the above range by producing the food starch composition by the method described in the production method of the food starch composition.
• the average grain area of the starch composition for food after immersion in water at 25° C. for 30 minutes is 300,000 ⁇ m 2 or more. ,000,000 ⁇ m 2 or less, more preferably 350,000 ⁇ m 2 or more and 950,000 ⁇ m 2 or less, still more preferably 400,000 ⁇ m 2 or more and 900,000 ⁇ m 2 or less, and particularly preferably 450,000 ⁇ m 2 or more and 850 ⁇ m 2 or more. 000 ⁇ m 2 or less.
• the food starch composition after being immersed in water at 25°C for 30 minutes and then heated at 65°C for 30 minutes, preferably has an average grain area of 500,000 ⁇ m 2 or more and 1,300,000 ⁇ m 2 or less, It is more preferably 530,000 ⁇ m 2 or more and 1,250,000 ⁇ m 2 or less, still more preferably 560,000 ⁇ m 2 or more and 1,200,000 ⁇ m 2 or less, and particularly preferably 600,000 ⁇ m 2 or more and 1,150,000 ⁇ m 2 or less. Also, after immersing in water at 25 ° C. for 30 minutes, heating at 65 ° C.
• Grain average area of the food starch composition is preferably 600,000 ⁇ m 2 or more and 1,500,000 ⁇ m 2 or less, more preferably 630,000 ⁇ m 2 or more and 1,400,000 ⁇ m 2 or less, still more preferably 660,000 ⁇ m 2 or more and 1,350,00 ⁇ m 2 or more . Below, it is particularly preferably 700,000 ⁇ m 2 or more and 1,300,000 ⁇ m 2 or less. Also, after immersing in water at 25°C for 30 minutes, heat at 65°C for 30 minutes, cool to room temperature, store overnight (24 hours) in a refrigerator (4°C), and heat in a microwave oven (500W) until boiling.
• the grain average area of the subsequent food starch composition is preferably 600,000 ⁇ m 2 or more and 1,500,000 ⁇ m 2 or less, more preferably 700,000 ⁇ m 2 or more and 1,450,000 ⁇ m 2 or less, and still more preferably is 750,000 ⁇ m 2 or more and 1,400,000 ⁇ m 2 or less, particularly preferably 800,000 ⁇ m 2 or more and 1,350,000 ⁇ m 2 or less.
• the starch composition for food has a small change in grain average area due to heating and refrigeration after water absorption, and has refrigeration resistance and heat resistance.
• the food starch composition has good texture and appearance even when stored in a freezer after absorbing water, and has freezing resistance. The method for measuring the grain average area of the starch composition for food will be described in the section of Examples.
• the food starch composition of the present invention is useful as a food material because it can exhibit a unique texture by absorbing water.
• the unique texture referred to here refers to the graininess of each grain.
• the food starch composition has moderate water absorbency and excellent texture and appearance after water absorption.
• the food starch composition is excellent in qualities such as heat resistance, refrigeration resistance and freezing resistance after absorbing water.
• Such food starch compositions of the present invention can be used in various applications such as processed meat foods and processed marine foods. By using the food starch composition of the present invention, it is possible to add new value to processed foods such as improved texture and cost reduction.
• the food starch composition of the present invention can exhibit a fish egg-like flavor and texture by being impregnated with a seasoning liquid, and therefore can be suitably used as a fish egg substitute.
• Raw material costs can be reduced by replacing at least part of the fish eggs in foods containing fish eggs such as processed fish eggs with the fish egg-like food of the present invention.
• the fish egg-like food of the present invention will be described later.
• the method for producing a starch composition for food according to the present invention includes the step of heating and pressurizing the starch-containing raw material with an extruder in the presence of water. According to the production method of the present invention, at least the vicinity of the surface of the raw material containing starch can be gelatinized, and a composition having a moderately low density can be obtained. Alternatively, it is possible to stably obtain a food starch composition excellent in the effect of suppressing syneresis due to frozen storage or the like.
• the heating and pressure treatment is performed under conditions of a barrel temperature of 30° C. to 200° C., an outlet temperature of 50° C. to 140° C., a screw rotation speed of 50 rpm to 1000 rpm, and a treatment time of 1 second to 120 seconds.
• the water content is preferably 5% by mass or more and 80% by mass or less, more preferably 8% by mass or more and 70% by mass or less, and particularly preferably 10% by mass or more and 60% by mass or less.
• the barrel temperature is preferably 30°C or higher and 200°C or lower, more preferably 40°C or higher and 150°C or lower, and particularly preferably 50°C or higher and 120°C or lower.
• the outlet temperature is preferably 50°C or higher and 140°C or lower, more preferably 60°C or higher and 130°C or lower, and particularly preferably 70°C or higher and 120°C or lower.
• the screw rotation speed is preferably 50 rpm or more and 1000 rpm or less, more preferably 60 rpm or more and 800 rpm or less, and particularly preferably 75 rpm or more and 700 rpm or less.
• the treatment time is preferably from 1 second to 120 seconds, more preferably from 3 seconds to 90 seconds, and particularly preferably from 5 seconds to 60 seconds.
• the degree of gelatinization of the food starch composition obtained through the heating and pressurizing steps is preferably, for example, 20% or more, more preferably 30% or more, More preferably 40% or more, particularly preferably 50% or more, even more preferably 60% or more, still more preferably 70% or more, and even more preferably 80% or more.
• the food starch composition obtained in the above step is then dried, if necessary, until the water content is approximately 0% by mass or more and 20% by mass or less, based on the mass of the food starch composition. is preferred.
• the drying treatment temperature is preferably 70° C. or higher and 150° C. or lower, more preferably 80° C. or higher and 130° C. or lower, still more preferably 90° C. or higher and 120° C. or lower, from the viewpoint of quality retention and workability.
• the starch composition for food after the drying treatment is preferably pulverized using a pulverizer or the like and sieved as necessary to appropriately adjust the size.
• the food starch composition of the present invention can exhibit a unique texture by absorbing water, and therefore can be used as a food material for various processed foods.
• a seasoning liquid having a salt concentration of 0.01% by mass or more and 30% by mass or less it is possible to exhibit a fish egg-like flavor and texture. It can be used as a fish egg-like food.
• the salt concentration of the seasoning liquid is preferably 0.01% by mass or more and 30% by mass or less, more preferably 0.05% by mass or more and 20% by mass or less, still more preferably 0.1% by mass or more and 15% by mass or less, It may be adjusted appropriately according to the application.
• the water content of the seasoning liquid is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, further preferably 50% by mass or more and 100% by mass or less, and is adjusted appropriately according to the application. do it.
• the seasoning liquid may contain other ingredients.
• ingredients that can be flavored like fish eggs are preferable, and examples include salt, sodium glutamate, seafood extract, yeast extract, amino acids, nucleic acids, organic acids, inorganic salts, flavors, coloring agents, sweeteners, and the like. mentioned. Moreover, as long as it does not impair the effect of the present invention, it may contain quality improving agents such as polysaccharide thickeners, antioxidants and pH adjusters as necessary.
• the salt concentration, water concentration and other components of the seasoning liquid may be appropriately selected according to specific uses.
• the fish roe-like food of the present invention has a fish roe-like texture and appearance, and therefore can be suitably used as a fish roe substitute or bulking agent for foods containing fish roe.
• raw material costs can be reduced by replacing at least part of the fish eggs with the fish egg-like food of the present invention.
• fish roe examples include cod roe, salmon roe, sujiko, herring roe, tobiko, caviar, dried mullet roe, buriko, masco, shishamo roe, smelt roe, flounder roe, flounder roe, shrimp roe, crab roe, and the like. are mentioned.
• the food containing fish roe is not particularly limited as long as it uses fish roe as a raw material, but processed fish roe food or a food containing it is preferable.
• Processed fish roe foods include, for example, salt-cured fish roe products, smoked fish roe products, seasoned processed products, and foods containing these.
• Examples of salted products include salted fish roe products such as sujiko, salmon roe, herring roe, cod roe (cod roe), dried mullet roe, and caviar.
• Examples of smoked products include smoked products such as cod roe and dried mullet roe.
• the processed seasoning products include sprinkles, dressings, sauces, fillings, pasta sauces, pasty seasonings and the like.
• Examples of foods containing processed fish eggs include rice balls, risotto, fried rice, rice such as pilaf; stews such as seafood curry rice and clam chowder; breads such as sandwiches, mentaiko france and mentaiko pizza; mentaiko cream pasta pastas such as instant noodles, instant soup, instant miso soup, and other instant-cooked foods and drinks; croquettes, fried fish, cuttlefish rings, and other fried foods; gratin, salad, sushi, and the like.
• the content of the fish roe-like food of the present invention in the processed fish roe food may be appropriately selected according to the application, and is not particularly limited. 0% by mass or less is preferable, more preferably 0.25% by mass or more and 10.0% by mass or less, and still more preferably 0.5% by mass or more and 5.0% by mass or less. A fish roe-like food can be blended instead.
• Examples 1-1 to 1-6 The raw materials listed in Table 1 are mixed in a bag until uniform, and the resulting mixture is hydrated at 51% by mass of powder (2 mL / min) while a twin-screw extruder (Thermo Fisher Scientific Pressurization and heat treatment were carried out under the following treatment conditions using "Process 11 Hygienic" manufactured by Fick Co., Ltd. to obtain vermicelli-like pellets (granules). The obtained pellets were dried at 110° C., and the moisture content was adjusted to 4% by mass or more and 12% by mass or less based on the mass of the pellets.
• a twin-screw extruder Thermo Fisher Scientific Pressurization and heat treatment were carried out under the following treatment conditions using "Process 11 Hygienic" manufactured by Fick Co., Ltd. to obtain vermicelli-like pellets (granules).
• the obtained pellets were dried at 110° C., and the moisture content was adjusted to 4% by mass or more and 12% by mass or less
• the dried pellets were pulverized using a pulverizer (“Wonder Blender WB-1” manufactured by Osaka Chemical Co., Ltd.).
• a pulverizer (“Wonder Blender WB-1” manufactured by Osaka Chemical Co., Ltd.).
• the obtained pulverized product was sieved under a sieve with an opening of 0.71 mm and a sieve with an opening of 0.25 mm, and the fraction on the sieve was used as food. It was used as a sample of the starch composition for
• the resulting pulverized product was sieved under a sieve with a mesh size of 0.71 mm and a sieve with a mesh size of 0.125 mm, and the fraction on the sieve was classified as a starch composition for food. was used as a sample of
• Comparative Example 1-1 Examples 1-1 to 1-5 except that cornstarch was used as a raw material and pressure and heat treatment were performed with a twin-screw extruder while adding water at 50% by mass (2 mL / min) to the flour. Pellets were obtained in the same manner.
• Comparative Example 1-2 Examples 1-1 to 1-5 except that potato starch was used as a raw material and pressure and heat treatment were performed with a twin-screw extruder while adding water at 49% by mass (2 mL / min) to the flour. Pellets were obtained in the same manner as
• Comparative Example 1-3 Examples 1-1 to 1-1 except that phosphate cross-linked tapioca starch was used as a raw material and pressurization and heat treatment were performed with a twin-screw extruder while adding water at 33% by mass (2 mL / min) to the flour. Pellets were obtained in the same manner as in 1-5.
• ⁇ Two-axis extruder processing conditions> (Examples 1-1 to 1-5, Comparative Examples 1-1 to 1-3) - Barrel temperature: 50°C, 70°C, 80°C, 90°C, 100°C from raw material inlet to outlet ⁇ Outlet temperature: 90°C to 100°C ⁇ Screw speed: 100 rpm ⁇ Raw material supply rate: 3.9 g / min (Examples 1-1 to 1-5), 4.0 g / min (Comparative Example 1-1), 4.1 g / min (Comparative Example 1-2), 6.
• PURIS Pea Starch manufactured by PURIS, amylose content 45% by mass
• Acetylated pea starch Prepared by the following manufacturing method, amylose content 45% by mass (based on raw materials)
• Acid-treated pea starch Prepared by the following production method, amylose content 45% by mass (based on raw materials)
• Phosphate cross-linked tapioca starch “Actobody TP-1” manufactured by J-Oil Mills Co., Ltd., amylose content 17% by mass (raw material basis)
• Acetylated phosphate cross-linked tapioca starch “Actobody ATP-27” manufactured by J-Oil Mills Co., Ltd., amylose content 17% by mass (raw material basis)
• Cornstarch “Cornstarch Y” manufactured by J-Oil Mills Co., Ltd., amylose content 25% by mass
• Potato starch “Cornstarch Y” manufactured by J-Oil Mills Co., Ltd., amy
• a suspension was prepared by adding 300 parts of water to 190 parts of pea starch ("PURIS Pea Starch” manufactured by PURIS). A 3% by mass sodium hydroxide aqueous solution was added to this suspension to adjust the pH to 8.4, and then 10.2 parts by mass of vinyl acetate monomer was added and reacted for 1 hour. The pH of the suspension during the reaction was maintained at 8.4 by a pH controller. After the reaction, the mixture was neutralized to pH 6 with a 3% by mass hydrochloric acid aqueous solution. The resulting starch was washed with water, collected by filtration, and dried to obtain acetylated pea starch.
• PURIS Pea Starch manufactured by PURIS
• PURIS Pea Starch an aqueous dispersion of 35% by mass pea starch
• the acid treatment was carried out for hours while stirring. After the acid treatment, it was neutralized with slaked lime so as to have a pH of 6.5. Thereafter, the obtained starch was washed with water, collected by filtration, and dried to obtain an acid-treated pea starch.
• the grain average area ( ⁇ m 2 ) of the starch composition for food at each stage was measured by the following procedure.
• a food starch composition was observed under measurement conditions of a magnification of 40 times and a visual field area of 41755757 ⁇ m 2 with a microscope (manufactured by Keyence Corporation "Digital Microscope VHX-7000 (stage: free angle observation system “VHX-S750").
• VHX-7000 stage: free angle observation system "VHX-S750”
• select "free line” for area measurement trace the outline of five randomly selected grains, measure the grain area of each grain, and average value was calculated.
• Control Example 1-1 Food starch composition produced by the following method Cornstarch (“Cornstarch Y” manufactured by J-Oil Mills Co., Ltd.) 79% by mass, acid-treated high amylose cornstarch 20% by mass obtained by the following method , and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform. The mixture was pressurized and heated using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). Processing conditions are as follows.
• ⁇ Raw material supply 450 g/min ⁇ Hydration: 17% by mass - Barrel temperature: 50°C, 70°C and 100°C from raw material inlet to outlet ⁇ Outlet temperature: 100 to 110°C ⁇ Screw rotation speed 250 rpm
• the heated gelatinized material thus obtained by extruder treatment was dried at 110° C. to adjust the moisture content to 10% by mass.
• the dried heated gelatinized product was pulverized with a desktop cutter pulverizer and then sieved with a JIS-Z8801-1 standard sieve.
• the sieved heated gelatinized material was mixed at a predetermined mixing ratio to obtain a food starch composition having the particle size distribution shown below.
• the total amylose content of the raw material starch was 34% by mass. (particle size distribution) Fraction under 1 mm sieve, above 0.5 mm sieve 18.0% by mass Fraction under 0.5 mm sieve, over 0.25 mm sieve 42.0% by mass Fraction under 0.25 mm sieve, over 0.15 mm sieve 15.0% by mass Fraction under 0.15 mm sieve, over 0.075 mm sieve 20.0% by mass Fraction under 0.075 mm sieve, over 0.038 mm sieve 3.7% by mass Fraction under 0.038 mm sieve 1.3% by mass Total 100.0% by mass
• a 35.6% (w/w) slurry was prepared by suspending high amylose corn starch (HS-7, amylose content 70% by mass, manufactured by J-Oil Mills Co., Ltd.) in water and heated to 50°C.
• a hydrochloric acid aqueous solution adjusted to 4.25 N was added to the slurry while stirring to initiate a reaction by adding 1/9 times the mass ratio of the slurry. After reacting for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
• Control Example 1-3 "Kyoto Minjinko” manufactured by Tanabeya Shoten Co., Ltd. ( ⁇ -type starch granules obtained through steaming, drying, crushing, sieving, and roasting after adding water to potato starch and cornstarch)
• the food starch composition of the present invention is excellent in refrigeration resistance and heat resistance, has a small change in grain average area at each stage, and has good appearance properties. was stable.
• the food starch composition of the present invention has a moderately high water absorption rate and a small change in water absorption rate even after pasteurization, so that it has a small change in texture and appearance, and is suitable as a food material for various foods. can be used.
• the food starch compositions of Comparative Examples and Control Examples do not have sufficient heat resistance and are not suitable for foods that require heat treatment.
• Control Example 1-3 not only heat resistance but also refrigeration resistance is not sufficient, and in Control Example 1-2, the water absorption rate changes greatly after pasteurization, so it is inferior in stability as a food material. have understood.
• the fish roe-like food using the food starch composition of the present invention even after freezing, compared to Comparative Example 2-1 and Control Examples 2-1 and 2-2, It had a good texture, had no problem in appearance with the naked eye, and had freeze resistance. In addition, it has good pigment stainability and can be suitably used as a fish egg substitute.

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• Life Sciences & Earth Sciences (AREA)
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• Food Science & Technology (AREA)
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• Meat, Egg Or Seafood Products (AREA)
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• 2022
  • 2022-12-07 WO PCT/JP2022/045012 patent/WO2023120179A1/ja active Application Filing
  • 2022-12-07 TW TW111146851A patent/TW202339631A/zh unknown

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