JP5127826B2 - Starch-containing composition and method for producing the same - Google Patents

Description

  The present invention relates to a method for suppressing the collapse of starch granules. Moreover, this invention relates to the method of manufacturing easily and efficiently the starch by which decay | disintegration of a starch grain is suppressed as a starch containing composition (starch formulation).

  In food production, a filling material such as flour paste mainly composed of starch such as wheat flour is used for bread and confectionery. Normally, when starch is heated in the presence of a large amount of water, the surrounding water is absorbed and swollen in a certain temperature range, and the viscosity rapidly increases. Such a phenomenon is called “starch gelatinization”. Since starch granules have high viscosity when gelatinized with an appropriate degree of swelling, they are widely used as thickeners and shape-retaining agents. However, the starch solution of natural (unmodified) starch tends to disintegrate because starch granules swell excessively due to shearing force, high temperature conditions, or low pH conditions during gelatinization and subsequent stirring. The paste solution in which the starch granules are disintegrated is liable to cause a phenomenon such as a decrease in viscosity and an undesirable texture.

In order to prevent such excessive swelling or / and disintegration of starch granules and to maintain viscosity, adipic acid-crosslinked starch and phosphate-crosslinked starch in which glucose chains in starch molecules are crosslinked by chemical reaction are commercially available. ing. Alternatively, in order to prepare starch having the same effect as the above-mentioned crosslinked starch, attempts have been made to modify starch using a thickening polysaccharide in combination. For example, Patent Document 1 discloses a thickening agent such as xanthan gum. A method has been proposed in which after sugar and starch are powder mixed, water is added to adjust the water content to 15 to 50%, and this is dry-heated at 100 to 200 ° C.
JP 2005-54028 A

  However, in the technique of Patent Document 1, it is necessary to adjust the water content of starch to a specific range of 15 to 50%, the manufacturing process is complicated, and work at a high temperature of 100 to 200 ° C. is required. There is a problem with danger. In addition, when producing a conventional crosslinked starch, a large amount of water for washing chemicals and unreacted chemicals is required, and there is a problem of environmental pollution due to production costs and waste water.

  Therefore, an object of the present invention is to provide a method for preventing the rapid decrease in the viscosity by suppressing the collapse of the starch granules without problems such as drainage at a simpler and cheaper manufacturing cost. Moreover, an object of this invention is to provide the method for manufacturing the starch containing composition in which the rapid fall of the viscosity by disintegration of a starch grain is suppressed.

  As a result of repeated studies to solve the above-mentioned problems, the present inventors have conducted chemical treatment by subjecting a powder mixture of starch and water-soluble hemicellulose to a heat treatment under conditions of 50 ° C. or more and less than 100 ° C. and a relative humidity of 50% or more. As in the case of crosslinked starch subjected to various treatments, it was found that a starch-containing composition in which the collapse of starch granules was suppressed can be prepared, and the present invention has been completed.

That is, the present invention includes the following embodiments.
(I) A method for producing a starch-containing composition in which disintegration of starch granules is suppressed

(I-1) A method for producing a starch-containing composition comprising a step of subjecting a powder mixture of starch and water-soluble hemicellulose to a heat treatment under conditions of 50 ° C. or higher and lower than 100 ° C. and a relative humidity of 50% or higher.

  (I-2) The ratio of starch and water-soluble hemicellulose in the powder mixture of starch and water-soluble hemicellulose is starch: water-soluble hemicellulose = 99: 1 to 70:30 (weight ratio). The production method described in I-1).

  (I-3) The starch is at least one selected from the group consisting of corn starch, waxy corn starch, tapioca starch, rice starch, glutinous rice starch, potato starch, glutinous potato starch, wheat starch, sweet potato starch, and sago starch A production method according to (I-1) or (I-2).

  (I-4) The production method according to (I-1) or (I-2), wherein the starch is at least one selected from the group consisting of waxy corn starch, tapioca starch, potato starch, and potato starch .

  (I-5) The production method according to any one of (I-1) to (I-4), wherein the water-soluble hemicellulose is a water-soluble hemicellulose derived from soybeans.

  (I-6) The method according to any one of (I-1) to (I-5), which is a method for producing a starch-containing composition in which the collapse of starch granules is suppressed.

(II) A starch-containing composition in which disintegration of starch granules is suppressed

(II-1) A starch-containing composition produced by the method according to any one of (I-1) to (I-5).

  (II-2) The starch-containing composition according to (II-1), wherein the collapse of starch granules is suppressed.

  (II-3) A food produced using the starch-containing composition described in (II-1) or (II-2).

(III) Method for inhibiting starch particle disintegration

(III-1) (a) A step of powder mixing starch with water-soluble hemicellulose, and (b) a step of subjecting the obtained powder mixture to a heat-moisture treatment at a temperature of 50 ° C. or higher and lower than 100 ° C. and a relative humidity of 50% or higher. , A method for inhibiting the collapse of starch granules.

  (III-2) The ratio of starch and water-soluble hemicellulose in the powder mixture of starch and water-soluble hemicellulose is starch: water-soluble hemicellulose = 99: 1 to 70:30 (weight ratio) ( The method described in III-1).

  (III-3) The starch is at least one selected from the group consisting of corn starch, waxy corn starch, tapioca starch, rice starch, glutinous rice starch, potato starch, glutinous potato starch, wheat starch, sweet potato starch, and sago starch A method described in (III-1) or (III-2).

  (III-4) The method according to (III-1) or (III-2), wherein the starch is at least one selected from the group consisting of waxy corn starch, tapioca starch, potato starch, and glutinous potato starch.

  (III-5) The method according to any one of (III-1) to (III-4), wherein the water-soluble hemicellulose is a water-soluble hemicellulose derived from soybeans.

  According to the method of the present invention, a powder mixture of starch and water-soluble hemicellulose, preferably a starch mixture containing starch and water-soluble hemicellulose in a ratio of starch: water-soluble hemicellulose = 99: 1 to 70:30 (weight ratio). By performing the heat-moisture treatment under conditions of 50 ° C. or more and less than 100 ° C. and a relative humidity of 50% or more, starch in which the collapse of starch granules is suppressed can be easily and safely obtained as a starch-containing composition. In addition, according to the method of the present invention, by appropriately setting the temperature, relative humidity, and treatment time for the wet heat treatment of the starch and water-soluble hemicellulose powder mixture within the above ranges, it is possible to easily and safely suppress the collapse of the starch granules. It can be adjusted to the desired level. The starch-containing composition thus obtained can be suitably used as a starch preparation for improving the texture of batters, flour pastes, sauces, sauces, dressings, yogurts (daily products), etc., as with cross-linked starch. it can.

(I) Method for Producing Starch-Containing Composition in Which Disintegration of Starch Granules is Suppressed The production method of the present invention is a condition in which a powder mixture of starch and water-soluble hemicellulose is 50 ° C. or higher and lower than 100 ° C. and a relative humidity of 50% or higher. It can be carried out by performing a hydrothermal treatment below, and thus, the starch granules are prevented from collapsing compared to starch before the hydrothermal treatment (or a powder mixture of starch and water-soluble hemicellulose before the hydrothermal treatment). A starch-containing composition having properties can be obtained.

  The starch used in the present invention is unheated and unmodified starch that has not been modified by heating or the like, and as long as it is used, those that are generally available can be used. For example, starch derived from plants, specifically, corn starch (starch derived from glutinous corn), waxy corn starch (starch derived from glutinous corn), tapioca starch, rice starch (starch derived from glutinous rice) ), Glutinous rice starch (starch derived from glutinous rice), potato starch (starch derived from potato of glutinous type), glutinous potato starch (starch derived from potato of glutinous type), wheat starch, sweet potato starch, and sago A starch etc. can be mentioned. Preferred are potato starch, glutinous potato starch, waxy corn starch, and tapioca starch, more preferred are potato starch, glutinous potato starch, and tapioca starch, and particularly preferred is glutinous potato starch.

  The glutinous potato starch that can be used in the present invention is a potato starch that contains less than 1% amylose, compared to 20-22% amylose in ordinary potato starch (urchin potato starch). It is potato starch. Such starch is generally commercially available, for example, ELIAN100 (trade name) manufactured by AVEBE.

  Water-soluble hemicellulose is a polysaccharide other than cellulose among the polysaccharides constituting plant fibers, and has higher water solubility than cellulose. Specifically, it is a water-soluble polysaccharide containing one or more of rhamnose, galactose, arabinose, xylose, glucose, galacturonic acid, and glucuronic acid as constituent sugars.

The water-soluble hemicellulose used in the present invention is preferably derived from beans, particularly soybeans, especially those derived from cotyledons. In the present invention, the water-soluble hemicellulose can be used in any molecular weight range, but preferably has a high molecular weight and an average molecular weight of several thousand to several million, specifically 5000 to 100. Those that are ten thousand are preferred. The average molecular weight of the water-soluble hemicellulose is a value determined by an intrinsic viscosity method that specifies the viscosity in a 0.1M NaNO ₃ solution using standard pullulan (Showa Denko KK) as a standard substance.

  The water-soluble hemicellulose can be extracted with water from a raw material containing hemicellulose, or can be heated and eluted under acid or alkaline conditions, or can be decomposed and eluted with an enzyme. Here, as a raw material, a residue obtained by removing oils and fats and proteins from beans, for example, soybeans can be used. Alternatively, Okara that is produced as a by-product when producing tofu, soymilk, or isolated soy protein can be used. Specifically, first, these raw materials are heated and extracted in acidic or alkaline high-temperature water, preferably at 80 ° C. or higher and 130 ° C. or lower, more preferably 100 ° C. or higher and 130 ° C. or lower, to fractionate the water-soluble fraction. To do. Subsequently, the obtained water-soluble fraction is dried as it is, or, for example, activated carbon treatment or resin adsorption treatment is performed to remove low molecular weight substances, followed by alcohol precipitation treatment, and then drying the water-soluble hemicellulose. Can be obtained.

  Such water-soluble hemicelluloses are, for example, soybean-derived water-soluble hemicelluloses, SM-1200 (trade name) and SM-900 (trade name) manufactured by San-Ei Gen FFI Co., Ltd., manufactured by Fuji Oil Co., Ltd. Soya Five S-HR100 (trade name).

  In the method of the present invention, the starch and the water-soluble hemicellulose may be mixed in a powder state before the wet heat treatment. The mixing ratio is not particularly limited, but usually, as a weight ratio, starch: water-soluble hemicellulose = 99: 1 to 70:30, preferably 95: 5 to 80:20, more preferably 90:10 to 80:20. The range of can be illustrated. If the blending ratio of the water-soluble hemicellulose is too small, a sufficient disintegration-inhibiting effect cannot be obtained, and if it is too large, the blending ratio of the starch decreases, and the viscosity expression as a starch per unit composition and / or food The feeling improvement effect decreases.

  The method of the present invention is performed by wet-heat-treating a mixture of starch and water-soluble hemicellulose which are powder-mixed at a blending ratio in the above range. The wet heat treatment is performed by heat-treating a powder mixture of starch and water-soluble hemicellulose at a temperature of 50 ° C. or more and less than 100 ° C. under a humidity condition of 50% to 100% relative humidity. A preferable humidity condition is a relative humidity of 80% or more, more preferably a relative humidity of 90 to 95%. Moreover, preferable temperature conditions are 80 degreeC or more and less than 100 degreeC, More preferably, it is 85-90 degreeC.

  Such wet heat treatment can be conveniently performed using a constant temperature and humidity chamber. Although the wet heat treatment time depends on the mixing ratio of the starch to be treated and the water-soluble hemicellulose, it can usually be 3 to 24 hours. Such processing time can be increased or decreased according to the processing temperature and humidity. For example, when the processing temperature is 80 ° C. and the relative humidity is 80%, the processing time is about 5 hours, and when the processing temperature is 85 ° C. and the relative humidity is 95%, the processing time is about 3 hours. can do.

  The starch-containing composition produced in this way has the property that the collapse of starch granules is suppressed as compared with untreated starch or a powder mixture of untreated starch and water-soluble hemicellulose.

  The properties of such a starch-containing composition include the viscosity behavior when the starch-containing composition is dispersed in water and the temperature is changed using an evaluation method described in the examples described later, untreated starch or untreated starch. It can be evaluated by comparing the treated starch with that of a powder mixture of water-soluble hemicellulose.

  Moreover, in the starch containing composition concerning this invention, in the range which does not prevent the effect of this invention, another additive can be added as needed. Specifically, a seasoning, a fragrance | flavor, a sour agent, a pigment | dye, a preservative, a paste agent, a pH adjuster, saccharides, and a sweetener can be illustrated. The starch-containing composition thus prepared can be used in the production of various foods as a food quality improver or texture improver.

  Examples of foods that can be produced using the starch-containing composition of the present invention include batters; sauces, sauces; soups; dressings; daily products such as yogurt and sour cream; raw noodles such as udon, soba, spaghetti, macaroni, and Chinese noodles. Noodles such as semi-raw noodles, frozen noodles, and dry noodles (fried noodles, non-fried noodles); breads; baked confectionery such as cakes and cookies; pastes such as flower paste; Examples include dough materials such as dumpling skin, spring roll skin, and Chinese rice bran skin; fish and meat products such as ham, sausage and grilled pork; batters for fried foods.

(II) Method for suppressing starch decay The method for inhibiting starch of the present invention comprises (a) a step of powder-mixing starch with water-soluble hemicellulose, and (b) the obtained powder mixture at 50 ° C. or higher and lower than 100 ° C. and a relative humidity of 50 % Wet heat treatment under the condition of% or more.

  The starch and water-soluble hemicellulose used in the step (a) are as described above, and are used by mixing powdered ones. Incidentally, ELIAN100 (trade name) manufactured by AVEBE, which is a potato starch, SM-1200 (trade name) and SM-900 (product) manufactured by San-Ei Gen FFI Co., Ltd., which are water-soluble hemicelluloses derived from soybeans. Name) and Soya Five S-HR100 (trade name) manufactured by Fuji Oil Co., Ltd. are both powders.

  Mixing of powdered starch and water-soluble hemicellulose can be carried out by a usual method, for example, using a rotary screw mixer such as a tumbling mixer such as a double corn mixer or a nauta mixer, and mixing until uniform. Can be mentioned.

  The powder mixture thus prepared is subjected to the wet heat treatment step (b) under the conditions of 50 to 100 ° C. and a relative humidity of 50 to 100%. The said (b) process can be implemented in accordance with the method demonstrated by (I).

  Thus, the starch is modified so as to have the property that the collapse of the starch granules is suppressed as compared with the untreated starch or the powder mixture of the untreated starch and the water-soluble hemicellulose. The starch modified by such a method can be used in the production of various foods as a food quality improver or texture improver in the form of a starch-containing composition.

  The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

Experimental Examples Starch-containing compositions were prepared under various conditions (Examples 1-19, Comparative Examples 1-13, Reference Example 1), and various starch-containing compositions prepared were swollen with water, gelatinized, aged, From the change in viscosity, the swelling inhibition and disintegration inhibition of starch granules were evaluated. In addition, all the compounding ratios shown in each table mean weight ratios.

(1) Preparation of starch-containing composition After starch and water-soluble hemicellulose are powder-mixed at a blending ratio shown in Table 1, using a thermo-hygrostat, wet heat treatment is performed under each condition described in Table 1. Performed (Examples 1-19). In addition, as a comparative example, starch and water-soluble hemicellulose were powder-mixed at a blending ratio shown in Table 1, and were not subjected to wet heat treatment, or were subjected to wet heat treatment under a relative humidity condition of less than 50 ° C. or less than 50% ( Comparative Examples 1-10). Further, as a comparative example, water-soluble hemicellulose was not added to starch (Comparative Examples 11 and 12), or starch and water-soluble hemicellulose were separately wet-heat treated and mixed to prepare a starch-containing composition (Comparative Example 13). ). Further, as a reference example, Colflo 67 (trade name), which is a commercially available processed starch obtained by crosslinking waxy corn starch with adipic acid and further acetylating, was used (Reference Example 1).

  In addition, the raw material used by each prescription is as follows. In addition, a constant temperature and humidity chamber (model number: SH-641) manufactured by Espec was used for the wet heat treatment.

・ Mochi potato starch: ELIAN100 (made by AVEBE)
・ Potato starch: Refined and dried pasteurized horse starch (Matsuya Chemical Co., Ltd.)
-Waxy corn starch: Waxy starch W (manufactured by Sanwa Starch Industry)
Tapioca starch: domestically produced in Thailand Water-soluble hemicellulose: Soya Five S-HR100 (Fuji Oil)
-Waxy corn starch processed starch: Colflo 67 (NSC Japan)

(2) Evaluation of starch granule swelling property and disintegration inhibiting property <evaluation method>
To various samples (Examples, Comparative Examples and Reference Examples) obtained according to the formulations shown in Table 1, water was added so that the final concentration was 6% by weight in terms of solids (total amount 25 g). Hereinafter, the concentrations of starch, starch-containing composition, and water-soluble hemicellulose shall be weight% in terms of solid matter, unless otherwise specified. While stirring this at 160 rpm (960 rpm only for the first 10 seconds), it was continuously heated and cooled under the conditions described in Table 2, and the viscosity change was measured. The viscosity was measured using RVA (Rapid Visco Analyzer) manufactured by New Port Scientific. The RVA is an apparatus that can continuously measure the viscosity at a programmed temperature and the number of revolutions of a stirrer. Viscosity is expressed in units of RVA unit (hereinafter referred to as RVU) and is approximately equal to the value obtained by dividing the value of Pascal second (Pa.s), which is the unit of viscosity of the SI unit system, by 0.012. The Hereinafter, unless otherwise specified, “RVA measurement” is assumed to be measured by the temperature program described in Table 2.

  In general, when natural starch (untreated starch) is heated in the presence of a large amount of water, it begins to swell by absorbing water in a certain temperature range. Such a situation appears as the rise of the viscosity curve in RVA. Thereafter, by heating, the starch granules swell and the viscosity further increases, and when the starch granules are sufficiently swollen, the viscosity curve reaches a peak. Thereafter, the gelatinized starch granules start to disintegrate and the viscosity curve shows a decrease. FIG. 1 is a viscosity behavior (viscosity curve) measured by RVA of 4.8% by weight of natural potato starch (untreated starch; Comparative Example 11) as natural starch, and swelling and disintegration of starch granules of natural starch. It represents the state of. It can be seen that the viscosity curve suddenly rises due to swelling of the starch granules, and eventually swells sufficiently to show a peak, but the starch granules immediately start to disintegrate and the viscosity curve shows a decrease. Moreover, in FIG. 2, the image of the microscope picture of the said potato starch (unprocessed starch; Comparative Example 11) before a RVA measurement (left figure) and after a measurement (right figure) is shown. Before the RVA measurement, it can be seen that the starch granules that can be clearly confirmed are broken down by the heating and stirring steps by the RVA measurement.

  On the other hand, the cross-linked starch obtained by chemically treating natural starch (untreated starch), as the degree of cross-linking increases, the swelling and disintegration of starch granules are suppressed, so the viscosity curve rises slowly. It is known that the viscosity curve no longer shows a peak and rises to the right, or that the viscosity decreases as a whole. As an example of the cross-linked starch, waxy corn starch is cross-linked with adipic acid and acetylated Colflo 67 (manufactured by NSC of Japan; Reference Example 1) is subjected to RVA measurement at 4.8% by weight.

  In the present invention, based on the change in the viscosity curve at the time of RVA measurement regarding natural starch and crosslinked starch, the swelling and disintegration of starch granules are suppressed from the viscosity curves of the various samples prepared above. It was evaluated whether or not.

<Evaluation 1>
FIG. 4 shows a sample in which mochi potato starch and water-soluble hemicellulose are mixed at a ratio of 80:20, and then heat-treated at 80 ° C. and 80% relative humidity (RH) (Example 1: solid line and Example 7: dotted line). ) Viscosity curve. FIGS. 5 and 6 show micrograph images before and after RVA measurement in Examples 1 and 7 (left figure) and after RVA measurement (right figure), respectively. Compared with the untreated (Comparative Example 1: thick solid line) sample, the rise of viscosity is slower in the wet heat treatment 5 hour (Example 7: dotted line) and wet heat treatment 24 hour (Example 1: solid line) samples. This shows that the swelling of the starch granules is suppressed. In addition, in the sample of wet heat treatment for 5 hours (Example 7: dotted line), the viscosity decrease represented by the peak of the viscosity curve is smaller than that of the untreated sample (Comparative Example 1: thick solid line), and the sample for wet heat treatment of 24 hours ( In Example 1 (solid line), since the viscosity curve does not decrease, it is expected that the collapse of starch granules is suppressed.

  FIG. 7 shows micrograph images of an untreated sample (Comparative Example 1) before RVA measurement (left figure) and after RVA measurement (right figure). From this image, in the untreated sample (Comparative Example 1), the starch granules that had been clearly confirmed before the RVA measurement were disintegrated by the heating and stirring process by the RVA measurement, but the wet heat treatment was performed for 5 hours (implementation). In the sample of Example 7: FIG. 6) and the wet heat treatment for 24 hours (Example 1: FIG. 5), starch granules remained even after the RVA measurement, and it was confirmed that the collapse of the starch granules was suppressed. Table 3 shows the results of evaluating the swelling inhibition and disintegration inhibition of starch granules from these viscosity behaviors.

In addition, the evaluation regarding swelling suppression property and disintegration suppression property was performed according to the following reference | standard on the basis of the comparative example 1. FIG.
A: Very effective in suppressing swelling or disintegrating B: Effective in suppressing swelling or disintegrating Δ: Slightly effective in suppressing swelling or disintegrating ×: Ineffective in suppressing swelling or disintegrating

<Evaluation 2>
FIG. 8 shows a viscosity curve of a sample in which potato starch and water-soluble hemicellulose were mixed at a ratio of 80:20 and then wet-heat treated at 80 ° C.-RH 80%. Compared to the viscosity curve of the untreated (Comparative Example 8: thick solid line) sample, the viscosity curve of the sample after 5 hours of wet heat treatment (Example 14: dotted line) and 24 hours of wet heat treatment (Example 15: solid line) From this, it can be seen that in the sample obtained by the wet heat treatment, the swelling of the starch granules is suppressed. The evaluation is shown in Table 4.

  In addition, evaluation regarding swelling suppression was performed according to the method mentioned above on the basis of the comparative example 8. FIG.

<Evaluation 3>
FIG. 9 shows a viscosity curve of a sample obtained by mixing waxy corn starch and water-soluble hemicellulose at a ratio of 80:20 and then wet-heat treating at 80 ° C.-RH 80%. Compared to the untreated sample (Comparative Example 9: thick solid line), the 5 hour wet heat treatment sample (Example 16: dotted line) and the 24 hour wet heat treatment sample (Example 17: solid line) have a viscosity represented by the peak. The decrease is small, and it can be seen from this that the collapse of the starch granules is suppressed. The evaluation is shown in Table 5.

  In addition, the evaluation regarding collapse suppression was performed according to the method mentioned above on the basis of the comparative example 9. FIG.

<Evaluation 4>
FIG. 10 shows a viscosity curve of a sample obtained by mixing tapioca starch and water-soluble hemicellulose at a ratio of 80:20 and then wet-heat treated at 80 ° C.-RH 80%. Compared to the viscosity curve of the untreated sample (Comparative Example 10: thick solid line), the peak of the 5 hour wet heat treatment sample (Example 18: dotted line) and the 24 hour wet heat treatment sample (Example 19: solid line) The viscosity is low. In addition, it was found that the decrease in viscosity represented by the peak of the viscosity curve was small, and the starch granules were inhibited from collapsing. The evaluation is shown in Table 6.

  In addition, evaluation of collapse suppression was performed according to the method described above with reference to Comparative Example 10.

<Evaluation 5>
FIG. 11 shows a mixture of potato starch and water-soluble hemicellulose mixed at a ratio of 80:20, and then wet-heat treated for 24 hours under conditions of 80 ° C.-RH 80%, 80 ° C.-RH 50%, and 80 ° C.-RH 30%. Viscosity curves were shown (Examples 1 and 8, Comparative Example 6). Compared to untreated sample (Comparative Example 1: thick solid line), 80 ° C.-RH 50% wet heat treated sample (Example 8: dotted line) and 80 ° C.-RH 80% wet heat treated sample (Example 1: solid line) It can be seen that as the humidity during the wet heat treatment increases, the rise of the viscosity curve becomes slower, and the swelling of the starch granules is suppressed. On the other hand, the viscosity curve of the 80 ° C.-RH 30% wet heat-treated sample (Comparative Example 6: one-dot broken line (-----)) shows almost the same rise as the untreated sample (Comparative Example 1: thick solid line). It was not observed that the swelling of starch granules was suppressed.

  In addition, the viscosity curve of the 80 ° C.-RH 50% wet heat-treated sample (Example 8: dotted line) is smaller in viscosity reduction represented by the peak than the untreated sample (Comparative Example 1: thick solid line). The 80 ° C.-RH 80% wet heat treatment sample (Example 1: solid line) does not show a decrease in viscosity, which indicates that the starch granules are inhibited from collapsing. On the other hand, the viscosity curve of the 80 ° C.-RH 30% wet heat treatment sample (Comparative Example 6: one-dot broken line) shows that the decrease in viscosity represented by the peak is larger than that of the untreated sample, and the starch particle disintegration is rather accelerated. I understood. The evaluation is shown in Table 7.

  In addition, evaluation of swelling suppression and decay | disintegration suppression was performed in accordance with the method mentioned above on the basis of the comparative example 1. FIG.

<Evaluation 6>
FIG. 12 shows a time-dependent viscosity curve of a sample obtained by mixing potato starch and water-soluble hemicellulose at a ratio of 80:20 and then wet-heated at 80 ° C., 80 ° C., 60 ° C., and 40 ° C. for 24 hours. Examples 1 and 9, comparative example 7).

  As compared with the viscosity curve of the untreated sample (Comparative Example 1: thick solid line), the wet heat treatment temperature at 80% RH increased to 60 ° C. (Example 9: dotted line) and 80 ° C. (Example 1: solid line). It can be seen that the rise of the viscosity is slow, and from this the swelling of the starch granules is suppressed. On the other hand, the viscosity curve of the RH 80% -40 ° C. wet-heat treated sample (Comparative Example 7: one-dot broken line) shows almost the same rise as that of the untreated sample (Comparative Example 1: thick solid line), from which the swelling of starch granules is suppressed. It was judged that it was not. In addition, compared with the viscosity curve of the untreated sample (Comparative Example 1: thick solid line), the RH 80% -60 ° C. wet heat treated sample (Example 9: dotted line) has a small decrease in viscosity represented by the peak, and RH 80% — Since the sample of heat-moisture treatment at 80 ° C. (Example 1: solid line) did not show a decrease in viscosity, it was found that the collapse of starch granules was suppressed. On the other hand, the sample of RH 80% -40 ° C. wet heat treatment (Comparative Example 7: one-dot broken line) has almost the same degree of decrease in viscosity represented by the peak as the untreated sample (Comparative Example 1). It was determined that it was not. The evaluation is shown in Table 8.

  In addition, evaluation of swelling suppression and decay | disintegration suppression was performed in accordance with the method mentioned above on the basis of the comparative example 1. FIG.

<Evaluation 7>
FIG. 13 shows viscosity curves of samples (Example 1, Comparative Examples 1 and 11 to 13) prepared by the treatment shown in Table 9.

  In addition, the viscosity was measured for Example 1 (solid line) and Comparative Example 1 (one-dot broken line) and 13 (two-dot broken line (-...)) with a concentration of 6% by weight (starch 4.8% by weight, Water-soluble hemicellulose (1.2% by weight) was added to water so that the concentration of Comparative Example 11 (thick solid line) and 12 (dotted line) was 4.8% by weight. Evaluation was performed according to the RVA measurement method.

  As shown in FIG. 13, the sample (Example 1: solid line) subjected to wet heat treatment after powder mixing of starch and water-soluble hemicellulose has the slowest rise in the viscosity curve as compared with other samples, It was found that swelling was suppressed most than other combinations. In addition, samples other than Example 1 showed a peak, and thereafter showed a decrease in viscosity over time, whereas the sample of Example 1 showed no peak and showed no decrease in viscosity. From this, it was found that the sample of Example 1 was most inhibited from the collapse of starch granules. Table 10 shows the results of evaluation based on Comparative Example 11.

<Evaluation 8>
The final viscosities (RVU) of the samples of Examples 1 to 6 and Comparative Example 1 treated under the conditions shown in Table 11 were examined and are shown in Table 11. As a result, the final viscosity decreased as the treatment time increased up to 12 hours. However, as shown in Examples 4 to 6, when the treatment time was 12 hours or more, the viscosity hardly changed.

  Moreover, the viscosity curve of each of these samples is shown in FIG. 14 (Example 1: dotted line, Example 2: thick solid line, Example 3: one-dot broken line, Example 4: two-dot broken line, Comparative Example 1: solid line).

  As shown in FIG. 14, the untreated (Comparative Example 1: solid line) sample showed a rapid rise in viscosity and showed a peak, and then the viscosity decreased, whereas in Examples 1 to 4 and Reference Example, The rise of the viscosity was slow and no peak was shown, indicating that the swelling and disintegration of the starch granules were both suppressed. In addition, it can be seen from this result that the swelling and disintegration of the starch granules can be controlled by controlling the temperature for heat-moisture treatment, the relative humidity, and the treatment time. These evaluations are shown in Table 12.

  In addition, evaluation of swelling suppression and decay | disintegration suppression was performed in accordance with the method mentioned above on the basis of the comparative example 1. FIG.

<Evaluation 9>
FIG. 15 shows a viscosity curve of a sample (Example 10: solid line) obtained by mixing potato starch and water-soluble hemicellulose at a ratio of 99: 1 and then heat-moisture treated at 85 ° C. and a relative humidity of 95% for 24 hours. Untreated glutinous potato not mixed with hemicellulose (starch alone; Comparative Example 11: dotted line) and untreated glutinous potato starch mixed with glutinous potato starch and water-soluble hemicellulose in a ratio of 99: 1 (Comparative Example 2: It was compared with the viscosity curve of the thick solid line). Viscosity measurement with RVA was adjusted so that the starch concentration would be 4.8% by weight, and other conditions were evaluated according to the RVA measurement method described above.

  As a result, compared to starch alone (Comparative Example 11: dotted line), the sample that was wet-heated for 24 hours (Example 10: solid line) had a slow rise in viscosity, and further showed no peak, swelling of starch granules and All of the collapses were found to be suppressed. The untreated sample mixed with water-soluble hemicellulose (Comparative Example 2: thick solid line) and starch alone (Comparative Example 11: dotted line) showed substantially the same viscosity curves. The evaluation is shown in Table 13.

  In addition, evaluation of swelling suppression and decay | disintegration suppression was performed in accordance with the method mentioned above on the basis of the comparative example 11. FIG.

<Evaluation 10>
FIG. 16 shows the viscosity curve of a sample (Example 11: solid line) in which potato starch and water-soluble hemicellulose were mixed at a ratio of 95: 5 and then heat-treated at 85 ° C. and a relative humidity of 95% for 24 hours. Untreated glutinous potato not mixed with hemicellulose (starch alone; Comparative Example 11: dotted line) and untreated glutinous potato starch mixed with glutinous potato starch and water-soluble hemicellulose in a ratio of 95: 5 (Comparative Example 3: It was compared with the viscosity curve of the thick solid line). Viscosity measurement with RVA was adjusted so that the starch concentration would be 4.8% by weight, and other conditions were evaluated according to the RVA measurement method described above.

  As a result, compared to starch alone (Comparative Example 11: dotted line), the sample that was wet-heated for 24 hours (Example 11: solid line) had a slow rise in viscosity, and further showed no peak, swelling of starch granules and All of the collapses were found to be suppressed. In addition, the untreated sample mixed with water-soluble hemicellulose (Comparative Example 3: thick solid line) has a slower viscosity rise and a lower viscosity drop represented by a peak than starch alone (Comparative Example 11: dotted line). By mixing water-soluble hemicellulose, the swelling and disintegration of starch were slightly suppressed. However, the degree of suppression was insufficient as compared with Example 11. The evaluation is shown in Table 14.

  In addition, evaluation of swelling suppression and decay | disintegration suppression was performed in accordance with the method mentioned above on the basis of the comparative example 11. FIG.

<Evaluation 11>
FIG. 17 shows a viscosity curve of a sample (Example 12: solid line) obtained by mixing potato starch and water-soluble hemicellulose at a ratio of 90:10 and heat-treating at 85 ° C. and a relative humidity of 95% for 24 hours. Untreated glutinous potato (starch alone; comparative example 11: dotted line) and untreated glutinous potato starch mixed with glutinous potato starch and water-soluble hemicellulose in a ratio of 90:10 (comparative example 4: thick) It was compared with the viscosity curve of the solid line. Viscosity measurement with RVA was adjusted so that the starch concentration would be 4.8% by weight, and other conditions were evaluated according to the RVA measurement method described above.

  As a result, compared to starch alone (Comparative Example 11: dotted line), the sample that was wet-heated for 24 hours (Example 12: solid line) had a slow rise in viscosity, and further showed no peak, swelling of starch granules and All of the collapses were found to be suppressed. In addition, the untreated sample mixed with water-soluble hemicellulose (Comparative Example 4: thick solid line) has a slower viscosity rise and a smaller decrease in viscosity represented by a peak than starch alone (Comparative Example 11: dotted line). By using water-soluble hemicellulose in combination, the swelling and disintegration of starch were slightly suppressed. However, the degree of suppression was insufficient as compared with Example 11. The evaluation is shown in Table 15.

  In addition, evaluation of swelling suppression and decay | disintegration suppression was performed in accordance with the method mentioned above on the basis of the comparative example 11. FIG.

<Evaluation 12>
FIG. 18 shows the viscosity curve of a sample (Example 13: solid line) obtained by mixing potato starch and water-soluble hemicellulose at a ratio of 70:30 and then heat-moisture treated at 85 ° C. and a relative humidity of 95% for 24 hours. Untreated glutinous potato not mixed with hemicellulose (starch alone; Comparative Example 11: dotted line) and untreated glutinous potato starch mixed with glutinous potato starch and water-soluble hemicellulose in a ratio of 70:30 (Comparative Example 5: It was compared with the viscosity curve of the thick solid line). Viscosity measurement with RVA was adjusted so that the starch concentration would be 4.8% by weight, and other conditions were evaluated according to the RVA measurement method described above.

  As a result, compared to starch alone (Comparative Example 11: dotted line), the sample that was wet-heated for 24 hours (Example 13: solid line) had a slow rise in viscosity, and further showed no peak and swelling of the starch granules. It was found that both the saponification and the decay were suppressed. In addition, the untreated sample mixed with water-soluble hemicellulose (Comparative Example 5: thick solid line) has a slower viscosity rise and a lower viscosity decrease represented by a peak than starch alone (Comparative Example 11: dotted line). By using water-soluble hemicellulose in combination, the swelling and disintegration of starch were slightly suppressed. However, the degree of suppression was insufficient as compared with Example 11. The evaluation is shown in Table 16.

  In addition, evaluation of swelling suppression and decay | disintegration suppression was performed in accordance with the method mentioned above on the basis of the comparative example 11. FIG.

  According to each of the above evaluations (Evaluations 1 to 12), starch is mixed with water-soluble hemicellulose, and this is 50% or more and less than 100 ° C, preferably 80 ° C or more and less than 100 ° C, and 50% As described above, it is preferable that the starch swells or / is compared with a single starch product (untreated or wet heat treated) or a powder mixture of starch and water-soluble hemicellulose (untreated) by hydrothermal treatment under a relative humidity condition of 80% or more. And the decay was found to be suppressed. Among the starches, in particular, potato starch (Evaluation 1: Example 1 and Comparative Example 1) is another starch (potato starch (Evaluation 2: Example 15 and Comparative Example 8), waxy corn starch (Evaluation 3: Example 17). And Comparative Example 9) and Tapioca starch (Evaluation 4: Example 18 and Comparative Example 10)], the change in the viscosity curve in the RVA after the untreated and wet heat treatment was remarkable, and the swelling suppression of the starch granules was satisfactorily It turned out that an effect and a collapse inhibitory effect are acquired.

  Moreover, from the results of Examples 10 to 13, the powder mixture of starch and water-soluble hemicellulose can sufficiently obtain the effects of the present invention when the blending ratio is in the range of 99: 1 to 70:30 (weight ratio). confirmed. On the other hand, as shown in Comparative Examples 2 to 5, it was confirmed that the effects of the present invention could not be obtained unless wet heat treatment was performed even at such a blending ratio.

Hereinafter, the starch containing composition obtained by this invention is added to a foodstuff, and the effect is shown. “*” In the prescription indicates a registered trademark of Saneigen FFI Co., Ltd., and “*” indicates a product of Saneigen FFI Co., Ltd.
<Example of prototype>
Using the samples of Example 1, Comparative Example 1, Comparative Example 11, and Comparative Example 12, fruit sauces having the formulations shown in Prototype Examples 1 to 4 in Table 17 were prepared.

<Preparation method>
・ Add sugar and starch-containing composition to water and heat with stirring.
・ After heating at 90 ° C for 10 minutes, add apple juice.
Cool to 20 ° C. and adjust pH to 3.6 using 50% citric acid solution.
-After filling the pouch, sterilize at 85 ° C for 20 minutes.

<Evaluation>
When stored at room temperature and evaluated the fruit sauce viscosity and texture the next day, it was as shown in Table 18. Viscosity was measured using a BL type B viscometer (manufactured by TOKIMEC) at 20 ° C. and a rotation speed of 30 rpm for 1 minute.

  As can be seen from this result, by preparing the fruit sauce using the sample of Example 1 as the starch-containing composition, Comparative Example 1 in which wet heat treatment was not performed and Comparative Example 11 in which no water-soluble hemicellulose was added. Compared with the sample of Comparative Example 12, a fruit sauce having a small body and a body feeling could be prepared.

<Prescription Example 1>
Table 19 shows the recipe for curry bread filling. As the starch-containing composition, the starch-containing composition of Example 2 having a higher starch grain swelling inhibiting effect than that of Example 1 was used.

<Preparation method>
Add the above materials to water and stir at 90 ° C. for 10 minutes.
・ Adjust the total amount with water.
-Fill the container.

<Prescription Example 2>
Table 20 shows the formula of the flower paste. In the flour paste, a starch preparation having a strong swelling inhibiting effect and a collapse inhibiting effect tends to be preferred. Therefore, the starch-containing composition of Example 4 having a higher swelling inhibiting effect and a decay inhibiting effect than that of Example 2 was used.

<Preparation method>
-Dissolve materials other than fragrance in hot water at 40 ° C.
・ Emulsify for 1 minute with a homogenizer.
-Heat and stir for 3 minutes while boiling.
・ Add flavor and correct the whole amount with water.
-Fill the container and cool in cold water.

<Prescription Example 3>
Table 21 shows an example of batter formulation used for sweet potato tempura. In order to improve the texture of the tempura (crispy feeling), the starch preparation of Example 4 in which the swelling of the starch granules is difficult to disintegrate was used.

<Preparation method>
-Cut the sweet potato into 1 cm thick.
・ Add the above ingredients to ice water to prepare batter.
-Immerse the sweet potato in a batter and coat it with the batter, then oil it at 175 ° C for 3 minutes.

  The present invention is a starch-containing composition used to improve the mechanical properties and / or texture of various foods, and shows a stable viscosity as compared with untreated starch by suppressing the collapse of starch granules. It provides a useful method for obtaining modified starch.

It is a figure which shows the viscosity behavior (vertical axis left) in the RVA measurement of natural rice cake potato starch (comparative example 11). A temperature change (right side of the vertical axis) at the time of RVA measurement is indicated by a broken line (---) (hereinafter the same in FIGS. 3 to 4 and FIGS. 8 to 18). About natural rice cake potato starch (comparative example 11), the image of the microscope picture which shows the shape of the starch grain before a RVA measurement (left figure) and after a measurement (right figure) is shown. Objective lens × 10 (hereinafter the same in FIGS. 5 to 7). It is a figure which shows the viscosity behavior in the RVA measurement of a waxy corn starch processed starch (reference example 1). The viscosity behavior in the RVA measurement of the sample obtained in Example 1 (solid line), Example 7 (dotted line (...)) and Comparative Example 1 (thick solid line) is shown. About the sample of Example 1, the image of the microscope picture which shows the shape of the starch grain before a RVA measurement (left figure) and after a measurement (right figure) is shown. About the sample of Example 7, the microscope picture of the starch granule before a RVA measurement (left figure) and after a measurement (right figure) is shown. About the sample of the comparative example 1, the microscope picture of the starch granule before a RVA measurement (left figure) and after a measurement (right figure) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 15 (solid line), Example 14 (dotted line), and Comparative Example 8 (thick solid line) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 17 (solid line), Example 16 (dotted line), and Comparative Example 9 (thick solid line) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 19 (solid line), Example 18 (dotted line), and Comparative Example 10 (thick solid line) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 1 (solid line), Example 8 (dotted line), Comparative Example 1 (thick solid line), and Comparative Example 6 (one-dot broken line (---)) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 1 (solid line), Example 9 (dotted line), Comparative Example 1 (thick solid line), and Comparative Example 7 (one-dot broken line) is shown. Samples obtained in Example 1 (solid line), Comparative Example 1 (one-dot broken line), Comparative Example 11 (thick solid line) and Comparative Example 12 (dotted line), and Comparative Example 13 (two-dot broken line (-...)) The viscosity behavior in RVA measurement of is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 1 (dotted line), 2 (thick solid line), 3 (one-dot broken line) and 4 (two-dot broken line), and Comparative Example 1 (solid line) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 10 (solid line), Comparative Example 2 (thick solid line), and Comparative Example 11 (dotted line) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 11 (solid line), Comparative Example 3 (thick solid line), and Comparative Example 11 (dotted line) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 12 (solid line), Comparative Example 4 (thick solid line), and Comparative Example 11 (dotted line) is shown. The viscosity behavior in the RVA measurement of the sample obtained in Example 13 (solid line), Comparative Example 5 (thick solid line), and Comparative Example 11 (dotted line) is shown.

Claims (11)

  A method for producing a starch-containing composition comprising a step of subjecting a powder mixture of starch and water-soluble hemicellulose to a wet heat treatment at 50 ° C or higher and lower than 100 ° C and a relative humidity of 50% or higher.   The ratio of starch and water-soluble hemicellulose in the powder mixture of starch and water-soluble hemicellulose is starch: water-soluble hemicellulose = 99: 1 to 70:30 (weight ratio). Production method.   The starch is at least one selected from the group consisting of corn starch, waxy corn starch, tapioca starch, rice starch, glutinous rice starch, potato starch, potato starch, wheat starch, sweet potato starch, and sago starch. The production method described in 1.   The manufacturing method according to claim 1, wherein the water-soluble hemicellulose is soybean-derived water-soluble hemicellulose.   The manufacturing method according to claim 1, which is a method for manufacturing a starch-containing composition in which disintegration of starch granules is suppressed.   A starch-containing composition produced by the method according to claim 1.   A food produced using the starch-containing composition according to claim 6.   (A) A step of powder mixing starch with water-soluble hemicellulose, and (b) a step of subjecting the obtained powder mixture to a heat-moisture treatment under conditions of 50 ° C. or higher and lower than 100 ° C. and a relative humidity of 50% or higher. Suppression method.   9. The blending ratio of starch and water-soluble hemicellulose in the powder mixture of starch and water-soluble hemicellulose is starch: water-soluble hemicellulose = 99: 1 to 70:30 (weight ratio). Method.   The starch is at least one selected from the group consisting of corn starch, waxy corn starch, tapioca starch, rice starch, glutinous rice starch, potato starch, potato starch, wheat starch, sweet potato starch, and sago starch. The method described in.   The method according to claim 8, wherein the water-soluble hemicellulose is soybean-derived water-soluble hemicellulose.

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