JP2012239399A - Starch cracker, and method for producing the same - Google Patents
Starch cracker, and method for producing the same Download PDFInfo
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- JP2012239399A JP2012239399A JP2011110137A JP2011110137A JP2012239399A JP 2012239399 A JP2012239399 A JP 2012239399A JP 2011110137 A JP2011110137 A JP 2011110137A JP 2011110137 A JP2011110137 A JP 2011110137A JP 2012239399 A JP2012239399 A JP 2012239399A
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- tapioca starch
- adipic acid
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- 229920002472 Starch Polymers 0.000 title claims abstract description 362
- 235000019698 starch Nutrition 0.000 title claims abstract description 361
- 239000008107 starch Substances 0.000 title claims abstract description 352
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 128
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 121
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 121
- 239000001361 adipic acid Substances 0.000 claims abstract description 60
- 235000011037 adipic acid Nutrition 0.000 claims abstract description 60
- 229920001592 potato starch Polymers 0.000 claims abstract description 57
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 55
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 29
- 238000004458 analytical method Methods 0.000 claims abstract description 24
- 230000015556 catabolic process Effects 0.000 claims abstract description 18
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000012495 crackers Nutrition 0.000 claims description 35
- 235000019685 rice crackers Nutrition 0.000 claims description 26
- 238000004132 cross linking Methods 0.000 claims description 22
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims description 12
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 230000021736 acetylation Effects 0.000 claims description 3
- 238000006640 acetylation reaction Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 238000005336 cracking Methods 0.000 abstract description 3
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- 238000012360 testing method Methods 0.000 description 37
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- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 16
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 12
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- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 239000012086 standard solution Substances 0.000 description 8
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical group CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 description 6
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- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 5
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- RTBFRGCFXZNCOE-UHFFFAOYSA-N 1-methylsulfonylpiperidin-4-one Chemical compound CS(=O)(=O)N1CCC(=O)CC1 RTBFRGCFXZNCOE-UHFFFAOYSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000012345 acetylating agent Substances 0.000 description 4
- JFCQEDHGNNZCLN-UHFFFAOYSA-N anhydrous glutaric acid Natural products OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
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- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
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- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- JPSKCQCQZUGWNM-UHFFFAOYSA-N 2,7-Oxepanedione Chemical compound O=C1CCCCC(=O)O1 JPSKCQCQZUGWNM-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
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- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
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Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
Description
本発明は澱粉せんべい及び澱粉せんべいの製造方法に関する。 The present invention relates to a starch cracker and a method for producing a starch cracker.
澱粉せんべいとは、小麦粉、砂糖、卵等を主原料とする瓦せんべい、南部せんべい、オランダせんべいに代表される甘味せんべい、米を主原料とする醤油せんべい、塩せんべい、おかき等に代表される米菓せんべい等と異なり、澱粉を主原料として魚介類の乾燥品、調味料を混合して焼成又は油ちょうして製造され、愛知県の知多半島の名物となっている海老せんべい等が知られる。 Starch senbei is a rice cracker such as a tile senbei made from wheat flour, sugar, eggs, etc. Unlike rice crackers, shrimp rice crackers, etc., which are famous for the Chita Peninsula in Aichi Prefecture, are made by mixing starch and dried products of seafood, seasonings and baking or oiling.
澱粉せんべいには馬鈴薯澱粉が主に利用されており、馬鈴薯澱粉特有の膨化・糊化物性による適度な硬さと一定以上の力を加えるとパリッと割れるような食感を示すことが知られる。このように澱粉せんべいは独特の食感を有することが特徴であり、馬鈴薯澱粉以外の澱粉を利用する例は認められるものの、製品硬度・食感等の点で、馬鈴薯澱粉主原料の澱粉せんべいの特性が得られないことが知られている。 Potato starch is mainly used for starch crackers, and it is known that it exhibits a crispy texture when applied with an appropriate hardness and a certain level of force due to the puffed and gelatinized physical properties unique to potato starch. In this way, starch crackers are characterized by having a unique texture, and examples of using starches other than potato starch are recognized, but in terms of product hardness, texture, etc. It is known that characteristics cannot be obtained.
澱粉せんべいの製造方法に関して、例えば、下記特許文献1には、分級馬鈴薯澱粉の小粒子区分を利用して、膨化性、食感、口溶け、形状に優れた澱粉せんべいを製造する方法が記載されている。また、下記特許文献2には、馬鈴薯澱粉にワキシーポテト澱粉及び/又は加工ワキシーポテト澱粉を含有させることで、製品形状のムラ、不安定な糊化を改良した澱粉せんべいを製造する方法が記載されている。 Regarding the method for producing starch rice crackers, for example, the following Patent Document 1 describes a method for producing starch rice crackers excellent in swelling property, texture, mouth-melting and shape using small particle classification of classified potato starch. Yes. Patent Document 2 listed below describes a method for producing a starch cracker in which potato starch contains waxy potato starch and / or processed waxy potato starch to improve product shape unevenness and unstable gelatinization. ing.
しかしながら、上記特許文献1では分級馬鈴薯澱粉の小粒子区分を利用するものであるが、基本的に一期作である馬鈴薯は作付け量や天候によって収穫量が変化し易く、これを原料としている馬鈴薯澱粉は供給量や販売価格が不安定であるという問題があった。 However, in the above-mentioned patent document 1, small particle classification of classified potato starch is used. However, potato, which is basically a first crop, is likely to change in yield due to the amount of cropping and the weather, and potato using this as a raw material. Starch has a problem that its supply amount and selling price are unstable.
また、上記特許文献2は馬鈴薯澱粉にワキシーポテト澱粉及び/又は加工ワキシーポテト澱粉を含有させるものであるが、ワキシーポテト澱粉は市場における流通量が非常に少ないため、馬鈴薯澱粉以上に供給量や販売価格が不安定であった。 Moreover, although the said patent document 2 contains waxy potato starch and / or processed waxy potato starch in potato starch, since the amount of waxy potato starch distributed in the market is very small, supply amount and sale more than potato starch. The price was unstable.
更に、一般に馬鈴薯澱粉及び加工馬鈴薯澱粉は老化性が高く、調理後の食感の経時変化を起こすため、商品価値が低下し易いという問題もあった。 In addition, potato starch and processed potato starch generally have a high aging property and cause a change in texture after cooking.
従って本発明の目的は、供給量や販売価格が不安定である馬鈴薯澱粉を他の澱粉に代替しても、澱粉せんべい本来の適度な硬さと一定以上の力を加えるとパリッと割れるような食感が得られ、良好な食感が調理後にも長期間維持される澱粉せんべい、及びその澱粉せんべいの製造方法を提供することにある。 Therefore, the object of the present invention is to provide a food that can be crisp when it is applied with a certain degree of hardness and a certain level of strength, even if potato starch, which is unstable in supply and selling price, is replaced with other starch. It is an object of the present invention to provide a starch cracker in which a feeling is obtained and a good texture is maintained for a long time after cooking, and a method for producing the starch cracker.
本発明者らは、上記目的を達成するため鋭意研究し、多期作であるキャッサバ芋を原料とする澱粉であり供給量や販売価格が安定なタピオカ澱粉に着眼して、これを微弱にエステル化したエステル化タピオカ澱粉を用いることにより上記課題を解決できることを見出し、本発明を完成するに至った。 The inventors of the present invention have made extensive studies to achieve the above-mentioned object, focusing on tapioca starch, which is a starch made from cassava lees, which is a multi-period crop, and has a stable supply amount and selling price. The present inventors have found that the above-mentioned problems can be solved by using the esterified tapioca starch, which has been completed.
すなわち、本発明は、6質量%でのアミログラフィー分析においてピーク粘度が800BU以上であり且つ該ピーク粘度からボトム粘度を差し引いたブレークダウンが150〜500BUであるエステル化タピオカ澱粉を含有する澱粉せんべいを提供するものである。 That is, the present invention provides a starch cracker containing an esterified tapioca starch having a peak viscosity of 800 BU or more in amylography analysis at 6% by mass and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity is 150 to 500 BU. It is to provide.
本発明の澱粉せんべいにおいては、前記エステル化タピオカ澱粉の加熱溶解度が15〜40%であることが好ましい。 In the starch cracker of the present invention, the heat solubility of the esterified tapioca starch is preferably 15 to 40%.
また、前記エステル化タピオカ澱粉は、アセチル化アジピン酸架橋タピオカ澱粉、リン酸架橋タピオカ澱粉、及びアセチル化リン酸架橋タピオカ澱粉からなる群から選ばれた1種又は2種以上であることが好ましい。 The esterified tapioca starch is preferably one or more selected from the group consisting of acetylated adipic acid-crosslinked tapioca starch, phosphoric acid-crosslinked tapioca starch, and acetylated phosphoric acid-crosslinked tapioca starch.
また、前記エステル化タピオカ澱粉は、アセチル基含量が0.1〜1質量%のアセチル化アジピン酸架橋タピオカ澱粉及び/又はアセチル化リン酸架橋タピオカ澱粉であることが好ましい。 The esterified tapioca starch is preferably acetylated adipic acid crosslinked tapioca starch and / or acetylated phosphate crosslinked tapioca starch having an acetyl group content of 0.1 to 1% by mass.
また、前記エステル化タピオカ澱粉は、アジピン酸基含量が0.01質量%を超えないアセチル化アジピン酸架橋タピオカ澱粉であることが好ましい。 The esterified tapioca starch is preferably an acetylated adipic acid-crosslinked tapioca starch whose adipic acid group content does not exceed 0.01% by mass.
また、更に馬鈴薯澱粉を含有し前記エステル化タピオカ澱粉と該馬鈴薯澱粉の質量比が10:90〜100:0であることが好ましい。 Furthermore, it is preferable that potato starch is further contained, and the mass ratio of the esterified tapioca starch to the potato starch is 10:90 to 100: 0.
一方、本発明のもう1つは、6質量%でのアミログラフィー分析においてピーク粘度が800BU以上であり且つ該ピーク粘度からボトム粘度を差し引いたブレークダウンが150〜500BUであるエステル化タピオカ澱粉を含有するせんべい生地を調製し、これを加熱調理することを特徴とする澱粉せんべいの製造方法を提供するものである。 On the other hand, another one of the present invention contains esterified tapioca starch having a peak viscosity of 800 BU or more and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity of 150 to 500 BU in amylography analysis at 6% by mass. The present invention provides a method for producing starch rice crackers, which comprises preparing a rice cracker dough and heating and cooking the dough.
本発明の澱粉せんべいの製造方法においては、前記せんべい生地が更に馬鈴薯澱粉を含有し、前記エステル化タピオカ澱粉と該馬鈴薯澱粉の質量比が10:90〜100:0であることが好ましい In the method for producing starch rice crackers of the present invention, the rice cracker dough further contains potato starch, and the mass ratio of the esterified tapioca starch to the potato starch is preferably 10:90 to 100: 0.
本発明によれば、供給量や販売価格が不安定である馬鈴薯澱粉を他の澱粉に代替しても、澱粉せんべい本来の適度な硬さと一定以上の力を加えるとパリッと割れるような食感が得られ、良好な食感が調理後にも長期間維持される澱粉せんべいを得ることができる。 According to the present invention, even if potato starch, whose supply amount or selling price is unstable, is replaced with other starches, the texture of the starch cracker's original moderate hardness and a certain level of force can be cracked. And a starch cracker can be obtained in which a good texture is maintained for a long time after cooking.
本発明の澱粉せんべいは、6質量%でのアミログラフィー分析においてピーク粘度が800BU以上であり且つ該ピーク粘度からボトム粘度を差し引いたブレークダウンが150〜500BUであるエステル化タピオカ澱粉を含有することを特徴としている。 The starch cracker of the present invention contains an esterified tapioca starch having a peak viscosity of 800 BU or more and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity of 150 to 500 BU in amylography analysis at 6% by mass. It is a feature.
ピーク粘度が上記範囲未満であり且つブレークダウンが上記範囲未満であると加熱調理時の粒の糊化や膨化の進行が過剰に抑制されて目的とする食感が得られ難くなる傾向があり、ピーク粘度が上記範囲未満であり且つブレークダウンが上記範囲を超えると加熱調理時の粒の糊化や膨化の進行が過剰に促進されて目的とする食感が得られ難くなる傾向があるので、いずれも好ましくない。 If the peak viscosity is less than the above range and the breakdown is less than the above range, the progress of gelatinization and expansion of the grains during cooking tends to be excessively suppressed, making it difficult to obtain the desired texture. If the peak viscosity is less than the above range and the breakdown exceeds the above range, the progress of gelatinization and expansion of the grains during cooking tends to be excessively promoted, making it difficult to obtain the desired texture. Neither is preferred.
(アミログラフィー分析)
アミログラフィー分析は以下の方法に従って行うことができる。
固形分換算で6質量%の澱粉スラリーを調製し、測定開始温度を35℃で開始、1.5℃/分で95℃まで昇温、その後95℃を30分間維持の条件で澱粉の糊化物性を測定する。得られたアミログラム(温度−澱粉粘度曲線)から、95℃到達時までに記録された最大の粘度を読み取り、これをピーク粘度とする。また、ピーク粘度の発現以降に粘度が低下した際、95℃を30分間維持した時に記録された粘度を読み取り、これをボトム粘度とする。そしてピーク粘度とボトム粘度の差をブレークダウンとする。
(Amylography analysis)
The amylography analysis can be performed according to the following method.
A starch slurry of 6% by mass in terms of solid content was prepared, the start temperature of measurement was started at 35 ° C., the temperature was raised to 95 ° C. at 1.5 ° C./min, and then the gelatinization of starch was performed under the condition of maintaining 95 ° C. for 30 minutes. Measure physical properties. The maximum viscosity recorded until reaching 95 ° C. is read from the obtained amylogram (temperature-starch viscosity curve), and this is used as the peak viscosity. Further, when the viscosity is lowered after the peak viscosity is expressed, the viscosity recorded when the temperature is maintained at 95 ° C. for 30 minutes is read and used as the bottom viscosity. The difference between the peak viscosity and the bottom viscosity is taken as breakdown.
図1にはアミログラフィー分析の一例を示す。図中実線のアミログラムが得られた場合、そのブレークダウンは図中Aで示される粘度差の値となる。また、図中点線のアミログラムが得られた場合、そのブレークダウンは図中Bで示される粘度差の値となる。 FIG. 1 shows an example of amylography analysis. When a solid line amylogram in the figure is obtained, the breakdown is the value of the viscosity difference indicated by A in the figure. When a dotted amylogram is obtained in the figure, the breakdown is the value of the viscosity difference indicated by B in the figure.
(エステル化タピオカ澱粉)
本発明に用いるエステル化タピオカ澱粉の原資澱粉はタピオカ澱粉である。タピオカ澱粉としては、ウルチ種、ワキシー種、ハイアミロース種のように、育種的手法もしくは遺伝子工学的手法において改良された品種が存在するが、これらは特に限定されるものではない。例えば、ウルチ種のタピオカ澱粉に加え、ワキシータピオカ澱粉等が挙げられる。
(Esterified tapioca starch)
The raw starch of the esterified tapioca starch used in the present invention is tapioca starch. As tapioca starch, there are varieties improved by breeding techniques or genetic engineering techniques, such as Uruchi, Waxy, and high amylose, but these are not particularly limited. For example, in addition to Uruchi-type tapioca starch, Waxitapioca starch and the like can be mentioned.
タピオカ澱粉のエステル化としては、アセチル化、アジピン酸エステル化、コハク酸エステル化、オクテニルコハク酸エステル化、脂肪酸エステル化、リン酸エステル化等が挙げられ、特に限定されない。これらのエステル化の2種以上が組み合わせて施されていてもよい。尚、アジピン酸エステル化、リン酸エステル化等によりジエステル化により架橋構造が付与されたものは架橋タピオカ澱粉とも称される。また、これらのエステル化と組み合わせて、本発明の効果を損なわない範囲で、エーテル化(ヒドロキシプロピル化)や酸化等といったエステル化以外の加工処理を施すことに制限はなく、湿熱処理、油脂加工、ボールミル処理、微粉砕処理、α化、加熱処理、温水処理、漂白処理、酸処理、アルカリ処理、酵素処理等の物理加工を施すことにも制限はない。 Examples of esterification of tapioca starch include acetylation, adipic acid esterification, succinic acid esterification, octenyl succinic acid esterification, fatty acid esterification, and phosphoric acid esterification, and are not particularly limited. Two or more of these esterifications may be applied in combination. In addition, what provided the crosslinked structure by diesterification by adipic acid esterification, phosphoric acid esterification, etc. is also called crosslinked tapioca starch. In addition, in combination with these esterifications, there is no restriction on processing other than esterification such as etherification (hydroxypropylation) or oxidation within the range not impairing the effects of the present invention, wet heat treatment, fat processing There are no restrictions on physical processing such as ball milling, fine pulverization, pregelatinization, heat treatment, warm water treatment, bleaching treatment, acid treatment, alkali treatment, enzyme treatment and the like.
本発明に用いるエステル化タピオカ澱粉は、その加熱溶解度が15〜40%であることが好ましく、20〜40%であることがより好ましい。加熱溶解度が上記範囲未満であると加熱調理時の澱粉粒の糊化や膨化の進行が過剰に抑制されて目的とする食感が得られ難くなる傾向があり、加熱溶解度が上記範囲を超えると加熱調理時の澱粉粒の糊化や膨化の進行が過剰に促進されて目的とする食感が得られ難くなる傾向があるので、いずれも好ましくない。加熱溶解度は澱粉粒を糊化させた際に粒から溶出する成分の量であり、一般的には架橋構造の付与によって溶解度が低下し、アセチル基の付与によって上昇することが知られている。従って、澱粉に付加する置換基の種類や付加量によって加熱溶解度を調整することができる。 The esterified tapioca starch used in the present invention preferably has a heat solubility of 15 to 40%, more preferably 20 to 40%. When the heating solubility is less than the above range, the progress of gelatinization and expansion of the starch granules during cooking tends to be excessively suppressed, and the intended texture tends to be difficult to obtain, and the heating solubility exceeds the above range. Since the progress of gelatinization and swelling of starch granules during cooking tends to be excessively promoted and it becomes difficult to obtain the desired texture, neither is preferred. It is known that the heat solubility is the amount of a component eluted from the granules when the starch granules are gelatinized. Generally, the solubility is lowered by the provision of a crosslinked structure and is increased by the provision of an acetyl group. Therefore, the heat solubility can be adjusted by the type and amount of the substituent added to the starch.
また、エステル化タピオカ澱粉として、アセチル化アジピン酸架橋タピオカ澱粉、リン酸架橋タピオカ澱粉、又はアセチル化リン酸架橋タピオカ澱粉を用いることが好ましい。これらの2種以上を併用してもよい。 Moreover, as esterified tapioca starch, it is preferable to use acetylated adipic acid cross-linked tapioca starch, phosphoric acid cross-linked tapioca starch, or acetylated phosphoric acid cross-linked tapioca starch. Two or more of these may be used in combination.
エステル化タピオカ澱粉として、アセチル化アジピン酸架橋タピオカ澱粉やアセチル化リン酸架橋タピオカ澱粉を用いる場合、そのアセチル基含量は0.1〜1質量%であることが好ましく、0.2〜0.6質量%であることがより好ましい。アセチル基含量が上記範囲未満であると食感の経時的劣化の防止又は抑制が不十分となる傾向があり、アセチル基含量が上記範囲を超えると食感の経時的劣化の防止又は抑制は満足できるものの、加熱調理時の澱粉粒の糊化や膨化の進行が過剰に促進されて目的とする食感が得られ難くなる傾向があるので、いずれも好ましくない。 When acetylated adipic acid cross-linked tapioca starch or acetylated phosphoric acid cross-linked tapioca starch is used as the esterified tapioca starch, the acetyl group content is preferably 0.1 to 1% by mass, and 0.2 to 0.6 More preferably, it is mass%. If the acetyl group content is less than the above range, the prevention or suppression of the deterioration of the texture over time tends to be insufficient, and if the acetyl group content exceeds the above range, the prevention or suppression of the deterioration of the texture over time is satisfactory. Although it is possible, the progress of gelatinization and expansion of starch granules during cooking tends to be excessively promoted, and the desired texture tends to be difficult to obtain.
また、エステル化タピオカ澱粉として、アセチル化アジピン酸架橋タピオカ澱粉を用いる場合、そのアジピン酸基含量は0.01質量%を超えないことが好ましい。アジピン酸基含量が上記範囲を超えると、加熱調理時の澱粉粒の糊化や膨化の進行が過剰に抑制されて目的とする食感が得られ難くなる傾向があるので好ましくない。 Moreover, when using acetylated adipic acid bridge | crosslinking tapioca starch as esterified tapioca starch, it is preferable that the adipic acid group content does not exceed 0.01 mass%. When the adipic acid group content exceeds the above range, the progress of gelatinization and expansion of starch granules during cooking is excessively suppressed, and it is difficult to obtain the desired texture.
本発明に用いるエステル化タピオカ澱粉は、通常知られたエステル化剤を用いる方法で調製することが可能である。例えば、アセチル化剤として無水酢酸、酢酸ビニルモノマー等を用いてアセチル化されたタピオカ澱粉を調製することができる。また、アジピン酸エステル化やリン酸エステル化されたタピオカ澱粉は、アジピン酸、無水アジピン酸、無水酢酸・酢酸・アジピン酸・無水アジピン酸の平衡混合物、トリメタリン酸ナトリウム、オキシ塩化リン等を架橋剤として用いて調製することができる。ただし、上記の範囲に属するものを得て、後述の実施例で示されるように澱粉せんべいとして良好な食感を得るためには、エステル化され過ぎないように調製する必要がある。 The esterified tapioca starch used in the present invention can be prepared by a method using a generally known esterifying agent. For example, acetylated tapioca starch can be prepared using acetic anhydride, vinyl acetate monomer or the like as an acetylating agent. Tapioca starch that has been adipic esterified or phosphoric esterified contains adipic acid, adipic anhydride, an equilibrium mixture of acetic anhydride / acetic acid / adipic acid / anhydrous adipic acid, sodium trimetaphosphate, phosphorous oxychloride, etc. And can be prepared as However, in order to obtain what belongs to the above range and obtain a good texture as a starch cracker as shown in the examples described later, it is necessary to prepare so as not to be over-esterified.
以下には、アセチル化アジピン酸架橋タピオカ澱粉、リン酸架橋タピオカ澱粉、及びアセチル化リン酸架橋タピオカ澱粉の調製法の一例を示す。 Below, an example of the preparation method of acetylated adipic acid bridge | crosslinking tapioca starch, phosphoric acid bridge | crosslinking tapioca starch, and acetylation phosphoric acid bridge | crosslinking tapioca starch is shown.
(アセチル化アジピン酸架橋タピオカ澱粉)
未加工のタピオカ澱粉に水を加えて40質量%の澱粉スラリーを調製し、澱粉スラリーにアルカリ剤(水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム等)を添加してpH7〜10に調整する。次いで、無水酢酸にアジピン酸を溶解させて調製したアセチル化アジピン酸架橋反応液を添加する。このとき、アセチル化アジピン酸架橋反応液は、澱粉スラリーの澱粉乾燥物重量に対する添加量が無水酢酸として0.5〜6質量%となる量で添加することが好ましく、アジピン酸として0.005〜0.05質量%となる量で添加することが好ましい。そして、アセチル化アジピン酸架橋反応液は、澱粉スラリーのpHが保たれるように適宜アルカリ剤を添加しながら30〜180分間程度かけて徐々に添加することが好ましい。アセチル化アジピン酸架橋反応液の添加終了後に10分間程度pHを維持した後、塩酸等の酸を添加して澱粉スラリーを中和し、水洗浄・脱水・乾燥を行ってアセチル化アジピン酸架橋タピオカ澱粉を得る。
(Acetylated adipic acid cross-linked tapioca starch)
Water is added to raw tapioca starch to prepare a 40% by weight starch slurry, and an alkaline agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to the starch slurry to adjust the pH to 7-10. Next, an acetylated adipic acid crosslinking reaction solution prepared by dissolving adipic acid in acetic anhydride is added. At this time, the acetylated adipic acid crosslinking reaction solution is preferably added in an amount such that the addition amount of the starch slurry with respect to the dried starch weight is 0.5 to 6% by mass as acetic anhydride, and 0.005 to 0.005 as adipic acid. It is preferable to add in an amount of 0.05% by mass. The acetylated adipic acid crosslinking reaction solution is preferably added gradually over about 30 to 180 minutes while appropriately adding an alkaline agent so that the pH of the starch slurry is maintained. After the addition of the acetylated adipic acid crosslinking reaction solution, the pH is maintained for about 10 minutes, and then an acid such as hydrochloric acid is added to neutralize the starch slurry, followed by washing with water, dehydration, and drying to perform acetylated adipic acid crosslinked tapioca. Obtain starch.
(リン酸架橋タピオカ澱粉)
未加工のタピオカ澱粉に水を加えて40質量%の澱粉スラリーを調製し、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.1〜5質量%となる量で塩類(塩化カルシウム、塩化ナトリウム、硫酸ナトリウム等)を添加した後に、アルカリ剤(水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム等)を添加してpH9〜12に調整する。次いで、リン酸架橋剤としてトリメタリン酸ナトリウム又はオキシ塩化リンを添加する。このとき、トリメタリン酸ナトリウムを用いる場合は澱粉スラリーの澱粉乾燥物重量に対する添加量が0.01〜0.07質量%となる量で添加することが好ましく、オキシ塩化リンを用いる場合は0.002〜0.02質量%となる量で添加することが好ましい。30〜120分間程度かけて反応させた後に、塩酸等の酸を添加して澱粉スラリーを中和し、水洗浄・脱水・乾燥を行ってリン酸架橋タピオカ澱粉を得る。
(Phosphoric acid cross-linked tapioca starch)
Water is added to raw tapioca starch to prepare a 40% by weight starch slurry, and the amount of the starch slurry added to the dry starch weight is 0.1-5% by weight with salts (calcium chloride, sodium chloride, After adding sodium sulfate, etc., an alkaline agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to adjust the pH to 9-12. Next, sodium trimetaphosphate or phosphorus oxychloride is added as a phosphoric acid crosslinking agent. At this time, when sodium trimetaphosphate is used, it is preferably added in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch is 0.01 to 0.07% by mass. When phosphorus oxychloride is used, 0.002 is added. It is preferable to add in an amount of 0.02% by mass. After reacting for about 30 to 120 minutes, an acid such as hydrochloric acid is added to neutralize the starch slurry, followed by washing with water, dehydration and drying to obtain phosphoric acid crosslinked tapioca starch.
(アセチル化リン酸架橋タピオカ澱粉)
未加工のタピオカ澱粉に水を加えて40質量%の澱粉スラリーを調製し、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.1〜5質量%となる量で塩類(塩化カルシウム、塩化ナトリウム、硫酸ナトリウム等)を添加した後に、アルカリ剤(水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム等)を添加してpH9〜12に調整する。次いで、リン酸架橋剤としてトリメタリン酸ナトリウム又はオキシ塩化リンを添加する。このとき、トリメタリン酸ナトリウムを用いる場合は澱粉スラリーの澱粉乾燥物重量に対する添加量が0.01〜0.07質量%となる量で添加することが好ましく、オキシ塩化リンを用いる場合は0.002〜0.02質量%となる量で添加することが好ましい。30〜120分間程度かけて反応させた後に、塩酸等の酸を添加して澱粉スラリーをpH7程度の中性に調整する。
(Acetylated phosphate cross-linked tapioca starch)
Water is added to raw tapioca starch to prepare a 40% by weight starch slurry, and the amount of the starch slurry added to the dry starch weight is 0.1-5% by weight with salts (calcium chloride, sodium chloride, After adding sodium sulfate, etc., an alkaline agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to adjust the pH to 9-12. Next, sodium trimetaphosphate or phosphorus oxychloride is added as a phosphoric acid crosslinking agent. At this time, when sodium trimetaphosphate is used, it is preferably added in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch is 0.01 to 0.07% by mass. When phosphorus oxychloride is used, 0.002 is added. It is preferable to add in an amount of 0.02% by mass. After reacting for about 30 to 120 minutes, an acid such as hydrochloric acid is added to adjust the starch slurry to a neutral pH of about 7.
上記の澱粉スラリーに対して、アセチル化剤として酢酸ビニルモノマー又は無水酢酸を添加する。 A vinyl acetate monomer or acetic anhydride is added as an acetylating agent to the starch slurry.
酢酸ビニルモノマーを用いる場合は、澱粉スラリーにアルカリ剤(水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム等)を添加してpH8〜11に調整し、次いで酢酸ビニルモノマーを添加する。このとき、酢酸ビニルモノマーは、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.5〜5質量%となる量で添加することが好ましい。10〜60分間程度かけて反応させた後に、塩酸等の酸を添加して澱粉スラリーを中和し、水洗浄・脱水・乾燥を行ってアセチル化リン酸架橋タピオカ澱粉を得る。 When vinyl acetate monomer is used, an alkali agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to the starch slurry to adjust the pH to 8 to 11, and then vinyl acetate monomer is added. At this time, it is preferable to add the vinyl acetate monomer in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch is 0.5 to 5% by mass. After reacting for about 10 to 60 minutes, an acid such as hydrochloric acid is added to neutralize the starch slurry, followed by washing with water, dehydration and drying to obtain acetylated phosphoric acid crosslinked tapioca starch.
一方、無水酢酸を用いる場合は、澱粉スラリーにアルカリ剤(水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム等)を添加してpH7〜10に調整し、次いで無水酢酸を添加する。このとき、無水酢酸は、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.5〜6質量%となる量で添加することが好ましい。そして、無水酢酸は、澱粉スラリーのpHが保たれるように適宜アルカリ剤を添加しながら30〜180分間程度かけて徐々に添加することが好ましい。無水酢酸の添加終了後に10分間程度pHを維持した後、塩酸等の酸を添加して澱粉スラリーを中和し、水洗浄・脱水・乾燥を行ってアセチル化リン酸架橋タピオカ澱粉を得る。 On the other hand, when acetic anhydride is used, an alkali agent (sodium hydroxide, calcium hydroxide, sodium carbonate, etc.) is added to the starch slurry to adjust to pH 7 to 10, and then acetic anhydride is added. At this time, it is preferable to add acetic anhydride in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch is 0.5 to 6% by mass. And it is preferable to add acetic anhydride gradually over about 30-180 minutes, adding an alkali agent suitably so that the pH of a starch slurry may be maintained. After the addition of acetic anhydride is completed, the pH is maintained for about 10 minutes, and then an acid such as hydrochloric acid is added to neutralize the starch slurry, followed by washing with water, dehydration and drying to obtain acetylated phosphoric acid crosslinked tapioca starch.
以下には、本発明における、加熱溶解度、アセチル基含量、及びアジピン酸基含量の測定について説明する。 Below, the measurement of heat solubility, acetyl group content, and adipic acid group content in this invention is demonstrated.
(加熱溶解度の測定)
加熱溶解度とは、澱粉を加熱糊化させた際に澱粉粒から溶出する糖量度合であり、以下の方法で算出される。
固形分換算の試料0.2gを蒸留水19.8mlに分散して、沸騰水浴中で30分間加熱を行った後、25℃水道水浴中で30分間冷却する。次いで、この液を遠心分離(3000rpm、10分間)して沈澱層と上層に分ける。この上層に含まれる全糖量をフェノール硫酸法で測定し、その容量に対する質量%濃度として加熱溶解度を算出する。
(Measurement of heat solubility)
The heat solubility is the amount of sugar eluted from starch granules when starch is gelatinized by heating, and is calculated by the following method.
A sample of 0.2 g in terms of solid content is dispersed in 19.8 ml of distilled water, heated in a boiling water bath for 30 minutes, and then cooled in a 25 ° C. tap water bath for 30 minutes. Subsequently, this liquid is centrifuged (3000 rpm, 10 minutes) to separate the precipitate layer and the upper layer. The total amount of sugar contained in the upper layer is measured by the phenol-sulfuric acid method, and the heating solubility is calculated as the concentration by mass with respect to the volume.
(アセチル基含量の測定)
アセチル基含量は以下の方法で求めることができる。
澱粉試料5.0gを精密に量り、水50ml(水可溶性の場合は100ml)に懸濁し、フェノールフタレイン試液数滴を加え、液が微紅色を呈するまで0.1mol/l水酸化ナトリウム溶液を滴下後、0.45mol/l水酸化ナトリウム溶液25mlを正確に加え、温度が30℃以上にならないように注意しながら栓をして30分間激しく振り混ぜる。0.2mol/l塩酸で過量の水酸化ナトリウムを滴定する。終点は液の微紅色が消えるときとする。別に空試験を行い補正する。下記式(1)により遊離アセチル基含量を求め、更に乾燥物換算を行う。
(Measurement of acetyl group content)
The acetyl group content can be determined by the following method.
Precisely weigh 5.0 g of the starch sample, suspend in 50 ml of water (100 ml if water soluble), add a few drops of phenolphthalein test solution, and add 0.1 mol / l sodium hydroxide solution until the liquid turns slightly red. After the dropwise addition, 25 ml of 0.45 mol / l sodium hydroxide solution is added accurately, stoppered carefully so that the temperature does not exceed 30 ° C., and shaken vigorously for 30 minutes. Titrate excess sodium hydroxide with 0.2 mol / l hydrochloric acid. The end point is when the slight red color of the liquid disappears. Separately, perform a blank test to correct. A free acetyl group content is calculated | required by following formula (1), and also dry matter conversion is performed.
アセチル基含量(%)=(e−f)×n×0.043×100/w…(1)
上記式(1)中、eは空試験滴定量(ml)を、fは試料滴定量(ml)を、nは0.2mol/l塩酸の力価を、wは試料乾燥物重量(g)を意味する。
Acetyl group content (%) = (ef) × n × 0.043 × 100 / w (1)
In the above formula (1), e is the blank test titer (ml), f is the sample titer (ml), n is the titer of 0.2 mol / l hydrochloric acid, and w is the dry sample weight (g). Means.
(アジピン酸基含量の測定)
アジピン酸基含量は以下の方法で求めることができる。
澱粉試料約1gを精密に量り、共栓三角フラスコに入れ、水50mlを加え、更に内標準溶液1mlを正確に加え、よく振り混ぜて澱粉試料を分散させた後、4mol/l水酸化ナトリウム溶液50mlを加え、5分間振とうする。内標準溶液には、グルタル酸0.10gを正確に量り、水を加えて溶かし、正確に100mlとしたものを用いる。三角フラスコを室温の水浴に入れ、塩酸20mlを注意しながら加える。冷後、内容物を分液漏斗に移し、三角フラスコを少量の水で洗い、洗液を分液漏斗に入れる。酢酸エチル100mlずつで3回抽出し、酢酸エチル層を合わせ、無水硫酸ナトリウム20gを加えて時々振り混ぜながら10分間放置した後、ろ過する。容器及びろ紙上の残留物を酢酸エチル50mlで2回洗い、洗液をろ紙に合わせ、6.7kPaの減圧下、40℃以下で酢酸エチルを留去し、更に窒素気流で酢酸エチルを完全に除去する。酢酸エチルの留去はできるだけ速やかに行う。次いで、残留物にピリジン2ml及びN,O−ビストリメチルシリルトリフルオロアセタミド1mlを加えて栓をし、残留物を溶解する。1時間放置後、2mlをガラス製バイアル瓶にとり、直ちに密封し、総アジピン酸測定用検液とする。
(Measurement of adipic acid group content)
The adipic acid group content can be determined by the following method.
Precisely weigh about 1 g of starch sample, put it in a stoppered Erlenmeyer flask, add 50 ml of water, add 1 ml of internal standard solution accurately, shake well and disperse the starch sample, then 4 mol / l sodium hydroxide solution Add 50 ml and shake for 5 minutes. For the internal standard solution, a solution in which 0.10 g of glutaric acid is accurately weighed and dissolved by adding water to make exactly 100 ml is used. Place the Erlenmeyer flask in a room temperature water bath and carefully add 20 ml of hydrochloric acid. After cooling, transfer the contents to a separatory funnel, wash the Erlenmeyer flask with a small amount of water, and put the wash into the separatory funnel. Extract three times with 100 ml each of ethyl acetate, combine the ethyl acetate layers, add 20 g of anhydrous sodium sulfate, leave it for 10 minutes with occasional shaking, and then filter. Wash the residue on the container and the filter paper twice with 50 ml of ethyl acetate, combine the washings with the filter paper, distill off the ethyl acetate at 40 ° C. or lower under a reduced pressure of 6.7 kPa, and then completely remove the ethyl acetate with a nitrogen stream. Remove. Distill off ethyl acetate as quickly as possible. Next, 2 ml of pyridine and 1 ml of N, O-bistrimethylsilyl trifluoroacetamide are added to the residue and capped to dissolve the residue. After leaving for 1 hour, take 2 ml in a glass vial, seal immediately, and use as a test solution for measuring total adipic acid.
一方で、澱粉試料約5gを精密に量り、共栓三角フラスコに入れ、水100mlを加え、更に上記内標準溶液1mlを正確に加える。1時間振とう後、メンブレンフィルター(孔径0.45μm)でろ過し、ろ液に塩酸1mlを加え、分液漏斗に移す。ただし、α化澱粉及び水可溶澱粉の場合は、メンブレンフィルターでろ過せず、懸濁液に塩酸1mlを加え、分液漏斗に移す。以下、総アジピン酸測定用検液と同様に操作し、遊離アジピン酸測定用検液とする。 On the other hand, about 5 g of starch sample is accurately weighed, put into a stoppered Erlenmeyer flask, 100 ml of water is added, and 1 ml of the above internal standard solution is further accurately added. After shaking for 1 hour, filter with a membrane filter (pore size 0.45 μm), add 1 ml of hydrochloric acid to the filtrate, and transfer to a separatory funnel. However, in the case of pregelatinized starch and water-soluble starch, without filtering with a membrane filter, add 1 ml of hydrochloric acid to the suspension and transfer to a separatory funnel. Hereinafter, it operates similarly to the test solution for total adipic acid measurement, and it is set as the test solution for free adipic acid measurement.
アジピン酸0.10gを正確に量り、温湯90mlに溶かし、室温まで冷却した後、正確に100mlとする。この液1ml、5ml、10ml及び20mlを正確に量り、水を加えてそれぞれ正確に50mlとし、4濃度の標準原液とする。4個の共栓三角フラスコに、澱粉試料と同じ植物を基原とする未加工澱粉1.0gずつを量り、水50mlを加え、更に内標準溶液1mlを正確に加える。各フラスコに、濃度の異なる標準原液5mlを正確に加え、よく振り混ぜて澱粉を分散させた後、4mol/l水酸化ナトリウム溶液50mlを加え、5分間振とうする。各フラスコを室温の水浴に入れ、塩酸20mlを注意しながら加える。冷後、内容物を分液漏斗に移す。以下、総アジピン酸測定用検液と同様に操作し、4濃度の標準液とする。 0.10 g of adipic acid is accurately weighed, dissolved in 90 ml of hot water, cooled to room temperature, and made exactly 100 ml. Accurately measure 1 ml, 5 ml, 10 ml, and 20 ml of this solution, add water to make each exactly 50 ml, and make 4 standard stock solutions. To four stoppered Erlenmeyer flasks, weigh 1.0 g of raw starch based on the same plant as the starch sample, add 50 ml of water, and accurately add 1 ml of the internal standard solution. To each flask, accurately add 5 ml of standard stock solution of different concentration, and shake well to disperse the starch, then add 50 ml of 4 mol / l sodium hydroxide solution and shake for 5 minutes. Place each flask in a room temperature water bath and carefully add 20 ml of hydrochloric acid. After cooling, transfer the contents to a separatory funnel. Thereafter, the same operation as in the test solution for measuring total adipic acid is performed to obtain a standard solution with 4 concentrations.
総アジピン酸測定用検液、遊離アジピン酸測定用検液及び4種類の標準液をそれぞれ1μlずつ量り、次の操作条件でガスクロマトグラフィーを行う。4種類の標準液のグルタル酸のピーク面積に対するアジピン酸のピーク面積比と標準液に含まれるアジピン酸の量から検量線を作成する。総アジピン酸測定用検液及び遊離アジピン酸測定用検液のグルタル酸のピーク面積に対するアジピン酸のピーク面積比を求め、検量線より両検液中のアジピン酸の量(g)を求める。下記式(2)によりアジピン酸基含量を求める。 1 μl each of a test solution for measuring total adipic acid, a test solution for measuring free adipic acid, and four kinds of standard solutions are subjected to gas chromatography under the following operating conditions. A calibration curve is prepared from the ratio of the peak area of adipic acid to the peak area of glutaric acid in the four types of standard solutions and the amount of adipic acid contained in the standard solution. The ratio of the peak area of adipic acid to the peak area of glutaric acid in the test solution for measuring total adipic acid and the test solution for measuring free adipic acid is obtained, and the amount (g) of adipic acid in both test solutions is obtained from the calibration curve. The adipic acid group content is determined by the following formula (2).
アジピン酸基含量=(CT/WT−CF/WF)×100 (質量%)…(2)
上記式(2)中、CTは総アジピン酸測定用検液中のアジピン酸の量(g)を、CFは遊離アジピン酸測定用検液中のアジピン酸の量(g)を、WTは総アジピン酸測定用検液中の乾燥物換算した澱粉試料の採取量(g)を、WFは遊離アジピン酸測定用検液中の乾燥物換算した澱粉試料の採取量(g)を意味する。
Adipic acid group content = (CT / WT-CF / WF) × 100 (mass%) (2)
In the above formula (2), CT is the amount (g) of adipic acid in the test solution for measuring total adipic acid, CF is the amount (g) of adipic acid in the test solution for measuring free adipic acid, and WT is the total The collected amount (g) of the starch sample converted into a dried product in the test solution for measuring adipic acid, and WF means the collected amount (g) of the starch sample converted into a dried product in the test solution for measuring adipic acid.
以下にガスクロマトグラフィーの操作条件を示す。 The operating conditions for gas chromatography are shown below.
検出器:水素炎イオン化検出器
検出器温度:250℃
カラム:内径0.25mm、長さ15mのケイ酸ガラス製の細管に、ガスクロマトグラフィー用50%ジフェニル−50%ジメチルポリシロキサンを0.25μmの厚さで被覆したもの。
カラム温度:120℃で5分間保持、その後150℃まで毎分5℃で昇温する。
注入口温度:250℃
注入方式:スプリット(30:1)
キャリヤーガス:ヘリウム又は窒素、流量:アジピン酸の保持時間が約8分に、グルタル酸の保持時間が約5分になるように調整する。
Detector: Hydrogen flame ionization detector Detector temperature: 250 ° C
Column: A silicate glass capillary having an inner diameter of 0.25 mm and a length of 15 m coated with 50% diphenyl-50% dimethylpolysiloxane for gas chromatography at a thickness of 0.25 μm.
Column temperature: held at 120 ° C. for 5 minutes, and then heated to 150 ° C. at 5 ° C. per minute.
Inlet temperature: 250 ° C
Injection method: Split (30: 1)
Carrier gas: helium or nitrogen, flow rate: adjusted so that the retention time of adipic acid is about 8 minutes and the retention time of glutaric acid is about 5 minutes.
(澱粉せんべい)
本発明の澱粉せんべいは澱粉質原料を主原料とするせんべいであり、適度な硬さで一定以上の力を加えるとパリッと割れるような独特の食感を楽しむことのできるせんべいである。その澱粉質原料として少なくとも上記エステル化タピオカ澱粉を配合し、これに副原料及び水を加えて混練して生地を調製し、成形後、焼成又は油ちょうして得ることができる。
(Starch rice crackers)
The starch rice cracker of the present invention is a rice cracker whose main raw material is starchy material, and is a rice cracker that can enjoy a unique texture that can be crisp when applied with a certain level of hardness and a certain level of force. As the starchy raw material, at least the esterified tapioca starch is blended, and a dough is prepared by adding and kneading the auxiliary raw material and water to this, and after molding, calcined or oiled.
副原料としてはアミノ酸、核酸、蛋白分解物、食塩、砂糖、ステビア等の調味料、エビ、イカ、ウニ、カラスミ等の魚介類、野菜類、乳製品、肉製品、豆加工品等の風味材料、唐辛子、ワサビ等の香辛料、油脂等が挙げられる。特に、油脂を配合すると、食感が軽くなるので好ましい。 Auxiliary ingredients include amino acids, nucleic acids, proteolysates, seasonings such as salt, sugar, stevia, seafood such as shrimp, squid, sea urchin, and rasami, vegetables, dairy products, meat products, processed bean products, etc. , Spices such as chili and wasabi, and fats and oils. In particular, blending oils and fats is preferable because the texture becomes light.
本発明の澱粉せんべいは、上記澱粉せんべいの生地として、澱粉質原料を乾燥物換算で70〜98質量%、副原料を乾燥物換算で2〜30質量%含有せしめた生地を用いて調製することが好ましい。 The starch cracker of the present invention is prepared using a dough containing 70 to 98% by mass of a starchy raw material in terms of dry matter and 2 to 30% by mass of an auxiliary raw material in terms of dry matter as the dough for the above-mentioned starch cracker. Is preferred.
澱粉質原料としては、上記エステル化タピオカ澱粉のほか、馬鈴薯澱粉、その他の澱粉、穀粉、小麦粉、米粉等の他の澱粉質原料を配合してもよく、その場合、馬鈴薯澱粉を配合することが好ましい。後述する試験例で示すように、馬鈴薯澱粉に上記エステル化タピオカ澱粉を併用する態様によれば、馬鈴薯澱粉を単独で用いたときに問題となる調理後の経時的な食感の劣化を、防止又は抑制することができる。この場合、上記エステル化タピオカ澱粉と馬鈴薯澱粉の質量比が10:90〜100:0であることが好ましい。馬鈴薯澱粉としては、未加工の馬鈴薯澱粉に加え、加工馬鈴薯澱粉(エステル化、エーテル化、酸化等)や物理加工馬鈴薯澱粉(湿熱処理、油脂加工、α化等)等を用いることができる。 As a starch raw material, in addition to the esterified tapioca starch, potato starch, other starches, cereal flour, wheat flour, rice flour and other starch raw materials may be blended, in which case potato starch may be blended. preferable. As shown in the test examples to be described later, according to the aspect of using the esterified tapioca starch in combination with the potato starch, it prevents the deterioration of the texture over time after cooking, which is a problem when the potato starch is used alone. Or it can be suppressed. In this case, the mass ratio of the esterified tapioca starch to potato starch is preferably 10:90 to 100: 0. As potato starch, in addition to unprocessed potato starch, processed potato starch (esterification, etherification, oxidation, etc.), physical processing potato starch (wet heat treatment, fat processing, pregelatinization, etc.) and the like can be used.
上記エステル化タピオカ澱粉の配合量としては、上記澱粉せんべいの生地中に、乾燥物換算で70〜98質量%含有せしめて調製することが好ましい。また、更に馬鈴薯澱粉を配合する場合には、上記澱粉せんべいの生地中に、上記エステル化タピオカ澱粉を乾燥物換算で35〜49質量%、馬鈴薯澱粉を乾燥物換算で35〜49質量%含有せしめて調製することが好ましく、上記エステル化タピオカ澱粉を乾燥物換算で63〜88.2質量%、馬鈴薯澱粉を乾燥物換算で7〜9.8質量%含有せしめて調製することがより好ましい。 As the compounding quantity of the said esterified tapioca starch, it is preferable to make it contain 70-98 mass% in conversion of a dry matter in the dough of the said starch cracker. Further, when potato starch is further blended, 35 to 49% by mass of the above esterified tapioca starch is converted into 35 to 49% by mass in terms of dry matter, and 35 to 49% by mass of potato starch is converted into dry matter in the dough of the starch cracker. Preferably, the esterified tapioca starch is contained in an amount of 63 to 88.2% by mass in terms of dry matter and potato starch is contained in an amount of 7 to 9.8% by mass in terms of dry matter.
以下に実施例を挙げて本発明の詳細を説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.
表1に示す各種澱粉を用いて調製した澱粉せんべいについて評価を行った。 The starch crackers prepared using various starches shown in Table 1 were evaluated.
各澱粉は以下のようにして調製し又は入手した。 Each starch was prepared or obtained as follows.
(澱粉No.1)
未加工のタピオカ澱粉に水を加えて40質量%の澱粉スラリーを調製し、アルカリ剤(水酸化ナトリウム水溶液)を添加してpH8.5に調整した。次いで、無水酢酸にアジピン酸を溶解させて調製したアセチル化アジピン酸架橋反応液を、澱粉スラリーの澱粉乾燥物重量に対する添加量が無水酢酸として1〜2質量%、アジピン酸として0.03質量%となる量で添加した。このときアセチル化アジピン酸架橋反応液は、澱粉スラリーのpHが保たれるように適宜アルカリ剤を添加しながら50〜100分間かけて徐々に添加した。アセチル化アジピン酸架橋反応液の添加終了後に10分間程度pHを維持した後に、塩酸で澱粉スラリーを中和し、水洗浄・脱水・乾燥を行ってアセチル化アジピン酸架橋タピオカ澱粉を得た。
(Starch No. 1)
Water was added to raw tapioca starch to prepare a 40% by mass starch slurry, and an alkali agent (aqueous sodium hydroxide solution) was added to adjust the pH to 8.5. Next, an acetylated adipic acid crosslinking reaction solution prepared by dissolving adipic acid in acetic anhydride is added in an amount of 1-2% by mass as acetic anhydride and 0.03% by mass as adipic acid with respect to the weight of the dried starch in the starch slurry. Was added in such an amount. At this time, the acetylated adipic acid crosslinking reaction liquid was gradually added over 50 to 100 minutes while adding an alkali agent as appropriate so that the pH of the starch slurry was maintained. After maintaining the pH for about 10 minutes after the addition of the acetylated adipic acid crosslinking reaction solution, the starch slurry was neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain acetylated adipic acid crosslinked tapioca starch.
(澱粉No.2)
アセチル化アジピン酸架橋反応液を、澱粉スラリーの澱粉乾燥物重量に対する添加量がアジピン酸として0.02質量%となる量で添加した以外は澱粉No.1と同様にしてアセチル化アジピン酸架橋タピオカ澱粉を得た。
(Starch No. 2)
Starch No. 1 was added except that the acetylated adipic acid crosslinking reaction solution was added in an amount such that the added amount of the starch slurry relative to the weight of the dried starch was 0.02% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.
(澱粉No.3)
アセチル化アジピン酸架橋反応液を、澱粉スラリーの澱粉乾燥物重量に対する添加量がアジピン酸として0.01質量%となる量で添加した以外は澱粉No.1と同様にしてアセチル化アジピン酸架橋タピオカ澱粉を得た。
(Starch No. 3)
Starch No. 1 was added except that the acetylated adipic acid crosslinking reaction solution was added in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch was 0.01% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.
(澱粉No.4)
アセチル化アジピン酸架橋反応液を、澱粉スラリーの澱粉乾燥物重量に対する添加量が無水酢酸として3〜4質量%、アジピン酸として0.01質量%となる量で添加した以外は澱粉No.1と同様にしてアセチル化アジピン酸架橋タピオカ澱粉を得た。
(Starch No. 4)
Starch No. 5 was added except that the acetylated adipic acid crosslinking reaction solution was added in such an amount that the added amount of starch slurry with respect to the weight of the dried starch was 3 to 4% by mass as acetic anhydride and 0.01% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.
(澱粉No.5)
未加工のタピオカ澱粉に水を加えて40質量%の澱粉スラリーを調製し、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.5質量%となる量で塩類(塩化カルシウム)を添加した後に、アルカリ剤(水酸化ナトリウム水溶液)を添加してpH10に調整した。次いで、リン酸架橋剤としてトリメタリン酸ナトリウムを澱粉スラリーの澱粉乾燥物重量に対する添加量が0.05質量%となる量で添加した。60分間反応後に塩酸で澱粉スラリーを中和し、水洗浄・脱水・乾燥を行ってリン酸架橋タピオカ澱粉を得た。
(Starch No. 5)
After adding water to raw tapioca starch to prepare a 40% by weight starch slurry, and adding salt (calcium chloride) in an amount such that the amount of starch slurry added to the dry starch weight is 0.5% by weight, An alkali agent (aqueous sodium hydroxide solution) was added to adjust the pH to 10. Next, sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.05% by mass. After reacting for 60 minutes, the starch slurry was neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain phosphate-crosslinked tapioca starch.
(澱粉No.6)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.03質量%となる量で添加した以外は澱粉No.5と同様にしてリン酸架橋タピオカ澱粉を得た。
(Starch No. 6)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.03% by mass. In the same manner as in No. 5, phosphoric acid-crosslinked tapioca starch was obtained.
(澱粉No.7)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.02質量%となる量で添加した以外は澱粉No.5と同様にしてリン酸架橋タピオカ澱粉を得た。
(Starch No. 7)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.02% by mass. In the same manner as in No. 5, phosphoric acid-crosslinked tapioca starch was obtained.
(澱粉No.8)
未加工のタピオカ澱粉に水を加えて40質量%の澱粉スラリーを調製し、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.5質量%となる量で塩類(塩化カルシウム)を添加した後に、アルカリ剤(水酸化ナトリウム水溶液)を添加してpH10に調整した。次いで、リン酸架橋剤としてトリメタリン酸ナトリウムを澱粉スラリーの澱粉乾燥物重量に対する添加量が0.05質量%となる量で添加し、60分間反応後に塩酸で澱粉スラリーをpH7に調整した。この澱粉スラリーに対して、アルカリ剤(炭酸ナトリウム水溶液)を添加してpH10に調整し、アセチル化剤として酢酸ビニルモノマーを澱粉スラリーの澱粉乾燥物重量に対する添加量が1〜2質量%となる量で添加した。30分間反応後に塩酸で澱粉スラリーを中和し、水洗浄・脱水・乾燥を行ってアセチル化リン酸架橋タピオカ澱粉を得た。
(Starch No. 8)
After adding water to raw tapioca starch to prepare a 40% by weight starch slurry, and adding salt (calcium chloride) in an amount such that the amount of starch slurry added to the dry starch weight is 0.5% by weight, An alkali agent (aqueous sodium hydroxide solution) was added to adjust the pH to 10. Next, sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.05% by mass, and after the reaction for 60 minutes, the starch slurry was adjusted to pH 7 with hydrochloric acid. To this starch slurry, an alkali agent (sodium carbonate aqueous solution) is added to adjust the pH to 10, and the amount of vinyl acetate monomer added as an acetylating agent to the starch slurry based on the weight of the starch slurry is 1 to 2% by mass. Added at. After reacting for 30 minutes, the starch slurry was neutralized with hydrochloric acid, washed with water, dehydrated and dried to obtain acetylated phosphoric acid crosslinked tapioca starch.
(澱粉No.9)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.03質量%となる量で添加した以外は澱粉No.8と同様にしてアセチル化リン酸架橋タピオカ澱粉を得た。
(Starch No. 9)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.03% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.
(澱粉No.10)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.02質量%となる量で添加した以外は澱粉No.8と同様にしてアセチル化リン酸架橋タピオカ澱粉を得た。
(Starch No. 10)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.02% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.
(澱粉No.11)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.03質量%となる量で添加し、アセチル化剤として酢酸ビニルモノマーを、澱粉スラリーの澱粉乾燥物重量に対する添加量が3〜4質量%となる量で添加した以外は澱粉No.8と同様にしてアセチル化リン酸架橋タピオカ澱粉を得た。
(Starch No. 11)
Sodium trimetaphosphate as a phosphoric acid crosslinking agent is added in an amount such that the amount added to the starch dry weight of the starch slurry is 0.03% by mass, and vinyl acetate monomer as the acetylating agent is added to the starch dry weight of the starch slurry. Starch No. was added except that it was added in an amount of 3 to 4% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.
(澱粉No.12)
未加工の馬鈴薯澱粉である士幌町農業協同組合製の「マル特 士幌」を使用した。
(Starch No. 12)
“Maru Toshihoro” made by Shihoro Agricultural Cooperative, which is raw potato starch, was used.
(澱粉No.13)
未加工のタピオカ澱粉であるAsia Modified Starch Co., Ltd.製の「TAPIOCA STARCH」を使用した。
(Starch No. 13)
“TAPIOCA STARCH” manufactured by Asia Modified Starch Co., Ltd., a raw tapioca starch, was used.
(澱粉No.14)
アセチル化アジピン酸架橋反応液を、澱粉スラリーの澱粉乾燥物重量に対する添加量が無水酢酸として4〜5質量%、アジピン酸として0.1質量%となる量で添加した以外は澱粉No.1と同様にしてアセチル化アジピン酸架橋タピオカ澱粉を得た。
(Starch No. 14)
Starch No. 5 was added except that the acetylated adipic acid crosslinking reaction solution was added in such an amount that the added amount of starch slurry was 4 to 5% by mass as acetic anhydride and 0.1% by mass as adipic acid relative to the weight of the dried starch. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.
(澱粉No.15)
アセチル化アジピン酸架橋反応液を、澱粉スラリーの澱粉乾燥物重量に対する添加量がアジピン酸として0.08質量%となる量で添加した以外は澱粉No.1と同様にしてアセチル化アジピン酸架橋タピオカ澱粉を得た。
(Starch No. 15)
Starch No. 1 was added except that the acetylated adipic acid crosslinking reaction solution was added in an amount such that the added amount of the starch slurry relative to the weight of the dried starch was 0.08% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.
(澱粉No.16)
アセチル化アジピン酸架橋反応液を、澱粉スラリーの澱粉乾燥物重量に対する添加量がアジピン酸として0.004質量%となる量で添加した以外は澱粉No.1と同様にしてアセチル化アジピン酸架橋タピオカ澱粉を得た。
(Starch No. 16)
Starch No. 1 was added except that the acetylated adipic acid crosslinking reaction solution was added in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch was 0.004% by mass as adipic acid. In the same manner as in No. 1, acetylated adipic acid-crosslinked tapioca starch was obtained.
(澱粉No.17)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.08質量%となる量で添加した以外は澱粉No.5と同様にしてリン酸架橋タピオカ澱粉を得た。
(Starch No. 17)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch was 0.08% by mass. In the same manner as in No. 5, phosphoric acid-crosslinked tapioca starch was obtained.
(澱粉No.18)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.008質量%となる量で添加した以外は澱粉No.5と同様にしてリン酸架橋タピオカ澱粉を得た。
(Starch No. 18)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.008% by mass. In the same manner as in No. 5, phosphoric acid-crosslinked tapioca starch was obtained.
(澱粉No.19)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.08質量%となる量で添加した以外は澱粉No.8と同様にしてアセチル化リン酸架橋タピオカ澱粉を得た。
(Starch No. 19)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in an amount such that the added amount of the starch slurry with respect to the weight of the dried starch was 0.08% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.
(澱粉No.20)
リン酸架橋剤としてトリメタリン酸ナトリウムを、澱粉スラリーの澱粉乾燥物重量に対する添加量が0.008質量%となる量で添加した以外は澱粉No.8と同様にしてアセチル化リン酸架橋タピオカ澱粉を得た。
(Starch No. 20)
Starch No. 5 was added except that sodium trimetaphosphate was added as a phosphoric acid crosslinking agent in such an amount that the added amount of the starch slurry with respect to the weight of the dried starch was 0.008% by mass. In the same manner as in No. 8, acetylated phosphate-crosslinked tapioca starch was obtained.
(澱粉No.21)
アセチル化タピオカ澱粉である日本食品化工株式会社製の「日食MT−01LL」を使用した。
(Starch No. 21)
“Eclipse MT-01LL” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated tapioca starch, was used.
(澱粉No.22)
未加工のワキシーコーンスターチである日本食品化工株式会社製の「日食ワキシースターチY」を使用した。
(Starch No. 22)
A “sun eclipse waxy starch Y” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an unprocessed waxy corn starch, was used.
(澱粉No.23)
リン酸架橋ワキシーコーンスターチである日本食品化工株式会社製の「日食ネオビスC−10」を使用した。
(Starch No. 23)
“Nissan Neobis C-10” manufactured by Nippon Shokuhin Kako Co., Ltd., which is a phosphate-crosslinked waxy corn starch, was used.
表1には、各澱粉について、アミログラフィー分析でのピーク粘度及びブレークダウン、加熱溶解度、アセチル基含量、アジピン酸基含量の測定結果を示す。尚、参考例に用いた馬鈴薯澱粉は、加熱溶解度の測定において遠心分離によって液を沈澱層と上層に分けることができなかったため、測定不能とした。 Table 1 shows the measurement results of peak viscosity and breakdown, heat solubility, acetyl group content, and adipic acid group content in amylography analysis for each starch. Note that the potato starch used in the Reference Example could not be measured because the liquid could not be separated into a precipitate layer and an upper layer by centrifugation in the measurement of the heat solubility.
一般に澱粉粒に架橋構造を付与することで加熱による膨潤が抑制され、ピーク粘度が低下することが知られている。また、架橋構造により澱粉粒の崩壊が生じ難くなるため、ブレークダウンが生じ難くなる。すなわち、架橋構造を付与するとピーク粘度及びブレークダウンが抑制される。これに対して、上記澱粉No.1〜11(実施例1〜11)に調製した程度に微弱に架橋構造を付与したタピオカ澱粉では、表1に示すように、ピーク粘度が上昇しつつ、ブレークダウンが適度に抑制されたものを得ることができた。これはその架橋によって、加熱による膨潤の抑制を伴わずに、澱粉粒の崩壊を抑制できるためであると考えられた。 In general, it is known that by imparting a crosslinked structure to starch granules, swelling due to heating is suppressed and the peak viscosity is lowered. Moreover, since it is difficult for the starch granules to collapse due to the crosslinked structure, breakdown is difficult to occur. That is, when a crosslinked structure is added, peak viscosity and breakdown are suppressed. In contrast, the starch No. described above. In tapioca starch having a weakly crosslinked structure as prepared in 1 to 11 (Examples 1 to 11), as shown in Table 1, the peak viscosity increased while breakdown was moderately suppressed. I was able to get it. This is considered to be because the starch particles can be prevented from collapsing by the crosslinking without suppressing the swelling caused by heating.
尚、架橋構造の程度との関係を測るため、アジピン酸基含量又はリン酸基含量にして測定しようとしても、それらの下限値は、用いた通常の測定方法では検出限界以下であった。これは上記効果が、極わずかな架橋構造の付与による効果であるためと考えられた。 In order to measure the relationship with the degree of the cross-linked structure, even if the adipic acid group content or the phosphoric acid group content was measured, the lower limit values thereof were below the detection limit in the usual measurement method used. This was thought to be because the above effect was due to the addition of a very slight cross-linked structure.
[試験例1](澱粉せんべい その1)
澱粉として上記表1に示した各種澱粉を使用し、下記表2に示した配合でせんべい生地を調製した。
[Test Example 1] (Starch rice cracker 1)
Various starches shown in Table 1 above were used as starches, and rice cracker dough was prepared with the formulation shown in Table 2 below.
手焼型煎餅焼機(三鳥産業株式会社製)に、調整した生地5mlを流し込み、約230℃で1分間焼成した。焼成後、100℃で30分間オーブンにて乾燥焼きし、室温で10分間冷却し、澱粉せんべいを得た。 5 ml of the prepared dough was poured into a hand-baked rice cracker (manufactured by Mitsutori Sangyo Co., Ltd.) and baked at about 230 ° C. for 1 minute. After baking, it was dried in an oven at 100 ° C. for 30 minutes and cooled at room temperature for 10 minutes to obtain a starch cracker.
得られた澱粉せんべいについて、食感の官能評価を行った。 The obtained starch crackers were subjected to a sensory evaluation of the texture.
具体的には、食感についての評価基準を、澱粉せんべいの特徴である硬さとサクサクとした食感を呈することに定め、5点満点(1〜5)での評価を行った。硬さに関しての評価基準は、調製直後の馬鈴薯澱粉のみを澱粉として使用した参考例の硬くパリっと割れる食感を5点、参考例よりも若干硬さが無くパリっと割れる食感を4点、硬さは弱く、パリパリとした食感を3点、軟らかくザクザクとした食感を2点、噛んだ瞬間から崩れるように軟らかく、軽い食感を1点とした。サクサクとした食感に関しての評価基準は、調製直後の馬鈴薯澱粉のみを澱粉として使用した参考例の割れの良い食感を5点、やや割れの良い食感を4点、サクみの弱い食感を3点、やや湿気を帯びたサクみの弱い食感を2点、湿気を帯びたサクみの無い食感を1点とした。 Specifically, the evaluation standard for the texture was determined to exhibit the hardness and crispy texture that are the characteristics of starch crackers, and the evaluation was made on a 5-point scale (1 to 5). The evaluation criteria for hardness are 5 points for the hard and crisp texture of the reference example using only potato starch immediately after preparation as the starch, and 4 for the texture that is slightly harder than that of the reference example. The point and the hardness were weak, the crispy texture was 3 points, the soft and crunchy texture was 2 points, and the soft and light texture was 1 point from the moment of chewing. The evaluation criteria for the crunchy texture are 5 points for a good cracking texture, 4 points for a slightly cracking texture in the reference example using only potato starch immediately after preparation, 4 points for a slightly crispy texture 3 points, 2 points for a slightly damp texture and 1 point for a damp texture without dampness.
評価は、調製直後と、開封したビニール袋に入れ室温で1週間保管した後の2度行い、経時変化を確認した。 The evaluation was performed twice immediately after preparation and after storing in an opened plastic bag for 1 week at room temperature, and the change with time was confirmed.
尚、上記の官能評価は8名のパネラーにより実施され、パネラーの評点の平均点を各澱粉せんべいの点数として採用した。
その結果を表3に示す。
In addition, said sensory evaluation was implemented by eight panelists, and the average score of the panelists was adopted as the score of each starch cracker.
The results are shown in Table 3.
表3に示すように、6質量%でのアミログラフィー分析においてピーク粘度が800BU以上であり且つブレークダウンが150〜500BUのエステル化タピオカ澱粉を用いた実施例1−1〜1−11の試験区の澱粉せんべいは、馬鈴薯澱粉を用いた参考例に近い、硬くパリッと割れる食感であった。また、1週間保存後、馬鈴薯澱粉を用いた参考例では経時的劣化が大きく、湿気を帯びたサクみの無い食感であったが、実施例1−1〜1−11の試験区の澱粉せんべいでは、参考例と比較すると、その劣化が抑制されていた。 As shown in Table 3, in the amylography analysis at 6% by mass, test groups of Examples 1-1 to 1-11 using esterified tapioca starch having a peak viscosity of 800 BU or more and a breakdown of 150 to 500 BU The starch cracker of No. 1 was hard and crispy texture similar to the reference example using potato starch. In addition, in the reference example using potato starch after storage for 1 week, the deterioration with time was large and the texture was smoky without moisture, but the starch in the test section of Examples 1-1 to 1-11 In the rice cracker, compared with the reference example, the deterioration was suppressed.
一方、未加工のタピオカ澱粉を用いた比較例1−1の試験区や、実施例1−1〜1−4の試験区と同じアセチル化アジピン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例1−2〜1−4の試験区では、調製直後に硬さが弱く、ザクザクとした食感であり、馬鈴薯澱粉を用いた参考例とは全く異なる食感であった。実施例1−5〜1−7の試験区と同じリン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例1−5、1−6の試験区や、実施例1−8〜1−11の試験区と同じアセチル化リン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例1−7、1−8の試験区でも、同様に、調製直後に硬さが弱く、ザクザクとした食感であり、馬鈴薯澱粉を用いた参考例とは全く異なる食感であった。更に、アジピン酸架橋を施さずに上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないアセチル化タピオカ澱粉を用いた比較例1−9の試験区の澱粉せんべいや、ワキシーコーンスターチやその加工澱粉を用いた比較例1−10、1−11の試験区の澱粉せんべいでも、馬鈴薯澱粉を用いた参考例に近い食感のものを得ることはできなかった。 On the other hand, it is the same acetylated adipic acid-crosslinked tapioca starch as in the test section of Comparative Example 1-1 using unprocessed tapioca starch and the test sections in Examples 1-1 to 1-4, depending on the degree of processing. In the test section of Comparative Examples 1-2 to 1-4 using a starch that does not fall within the range of the viscosity characteristics of the starch in the amylography analysis, the hardness is weak immediately after preparation and the texture is crunchy. The texture was completely different from the reference example. Comparative Example 1 using the same phosphate-crosslinked tapioca starch as in the test sections of Examples 1-5 to 1-7, which does not fall within the range of the viscosity characteristics of starch in the amylography analysis according to the degree of processing 5 and 1-6, and the same acetylated phosphate-crosslinked tapioca starch as in the test groups of Examples 1-8 to 1-11, and the viscosity characteristics of starch in the amylography analysis according to the degree of processing Similarly, in the test groups of Comparative Examples 1-7 and 1-8 using a material that does not fall within the range, the hardness is weak immediately after preparation and the texture is crunchy. What is a reference example using potato starch? It was a completely different texture. Further, the starch crackers, waxy corn starch and processed starch thereof in the test section of Comparative Example 1-9 using acetylated tapioca starch which does not fall within the range of the viscosity characteristics of starch in the amylography analysis without performing adipic acid crosslinking Even with the starch crackers in the test sections of Comparative Examples 1-10 and 1-11 used, it was not possible to obtain a texture similar to the reference example using potato starch.
尚、これらの比較例1−1〜1−11の試験区では、1週間保存後、参考例と比較すると劣化が抑制されているようであったが、これは、調製直後から軟らかい食感であったため、参考例と比較すると湿気を帯びた食感の劣化が感じられ難かったためであった。 In the test groups of Comparative Examples 1-1 to 1-11, after storage for 1 week, the deterioration seemed to be suppressed as compared with the reference example, but this was a soft texture immediately after preparation. Therefore, compared with the reference example, it was difficult to feel the deterioration of the wet texture.
[試験例2](澱粉せんべい その2)
表1に示した各種澱粉を、馬鈴薯澱粉に対して、質量比10:90(各種澱粉:馬鈴薯澱粉)の割合で混合して澱粉質原料として用いた以外は、試験例1と同様にして澱粉せんべいを得てその官能評価を行った。
その結果を表4に示す。
[Test Example 2] (Starch rice cracker 2)
Starch as in Test Example 1 except that the various starches shown in Table 1 were mixed with potato starch at a mass ratio of 10:90 (various starches: potato starch) and used as a starch raw material. A rice cracker was obtained and its sensory evaluation was performed.
The results are shown in Table 4.
表4に示すように、6質量%でのアミログラフィー分析においてピーク粘度が800BU以上であり且つブレークダウンが150〜500BUのエステル化タピオカ澱粉を質量比10:90の割合で馬鈴薯澱粉と混合して用いた実施例2−1〜2−11の試験区の澱粉せんべいは、馬鈴薯澱粉を用いた参考例に近い、硬くパリッと割れる食感であった。また、1週間保存後、馬鈴薯澱粉を用いた参考例では経時的劣化が大きく、湿気を帯びたサクみの無い食感であったが、実施例2−1〜2−11の試験区の澱粉せんべいでは、参考例と比較すると、その劣化が抑制されていた。 As shown in Table 4, an esterified tapioca starch having a peak viscosity of 800 BU or higher and a breakdown of 150 to 500 BU in amylography analysis at 6% by mass was mixed with potato starch at a mass ratio of 10:90. The starch crackers in the test sections of Examples 2-1 to 2-11 used had a hard and crispy texture similar to the reference example using potato starch. In addition, after storage for 1 week, the reference example using potato starch was greatly deteriorated with time and had a moisture-free savory texture, but the starch in the test sections of Examples 2-1 to 2-11 In the rice cracker, compared with the reference example, the deterioration was suppressed.
一方、未加工のタピオカ澱粉を用いた比較例2−1の試験区や、実施例2−1〜2−4の試験区と同じアセチル化アジピン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例2−2〜2−4の試験区では、調製直後に硬さが弱く、ザクザクとした食感であり、馬鈴薯澱粉を用いた参考例とは全く異なる食感であった。実施例2−5〜2−7の試験区と同じリン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例2−5、2−6の試験区や、実施例2−8〜2−11の試験区と同じアセチル化リン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例2−7、2−8の試験区でも、同様に、調製直後に硬さが弱く、ザクザクとした食感であり、馬鈴薯澱粉を用いた参考例とは全く異なる食感であった。 On the other hand, it is the same acetylated adipic acid-crosslinked tapioca starch as in the test section of Comparative Example 2-1 using unprocessed tapioca starch and the test sections in Examples 2-1 to 2-4, depending on the degree of processing In the test section of Comparative Examples 2-2 to 2-4 using a starch that does not fall within the range of the viscosity characteristics of the starch in the amylography analysis, the hardness is weak immediately after preparation and the texture is crisp, potato starch The texture was completely different from the reference example. Comparative Example 2 using the same phosphate-crosslinked tapioca starch as in the test sections of Examples 2-5 to 2-7, which does not fall within the range of the viscosity characteristics of starch in the amylography analysis according to the degree of processing 5 and 2-6, and the same acetylated phosphate-crosslinked tapioca starch as in the test groups of Examples 2-8 to 2-11, and the viscosity characteristics of the starch in the amylography analysis according to the degree of processing Similarly, in the test groups of Comparative Examples 2-7 and 2-8 using those that do not fall within the range, the hardness is weak immediately after preparation, and the texture is crunchy. What is a reference example using potato starch? It was a completely different texture.
[試験例3](澱粉せんべい その3)
表1に示した各種澱粉を、馬鈴薯澱粉に対して、質量比20:80(各種澱粉:馬鈴薯澱粉)の割合で混合して澱粉質原料として用いた以外は、試験例1と同様にして澱粉せんべいを得てその官能評価を行った。
その結果を表5に示す。
[Test Example 3] (Starch rice cracker 3)
Starch as in Test Example 1 except that the various starches shown in Table 1 were mixed with potato starch at a mass ratio of 20:80 (various starches: potato starch) and used as a starch raw material. A rice cracker was obtained and its sensory evaluation was performed.
The results are shown in Table 5.
表5に示すように、6質量%でのアミログラフィー分析においてピーク粘度が800BU以上であり且つブレークダウンが150〜500BUのエステル化タピオカ澱粉を質量比20:80の割合で馬鈴薯澱粉と混合して用いた実施例3−1〜3−11の試験区の澱粉せんべいは、馬鈴薯澱粉を用いた参考例に近い、硬くパリッと割れる食感であった。また、1週間保存後、馬鈴薯澱粉を用いた参考例では経時的劣化が大きく、湿気を帯びたサクみの無い食感であったが、実施例3−1〜3−11の試験区の澱粉せんべいでは、参考例と比較すると、その劣化が抑制されていた。 As shown in Table 5, an esterified tapioca starch having a peak viscosity of 800 BU or higher and a breakdown of 150 to 500 BU in amylography analysis at 6% by mass was mixed with potato starch at a mass ratio of 20:80. The starch crackers in the test sections of Examples 3-1 to 3-11 used had a hard and crisp texture similar to the reference example using potato starch. In addition, in the reference example using potato starch after storage for 1 week, the deterioration with time was large and the texture was smoky without moisture, but the starch in the test section of Examples 3-1 to 11-11 In the rice cracker, compared with the reference example, the deterioration was suppressed.
一方、未加工のタピオカ澱粉を用いた比較例3−1の試験区や、実施例3−1〜3−4の試験区と同じアセチル化アジピン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例3−2〜3−4の試験区では、調製直後に硬さが弱く、ザクザクとした食感であり、馬鈴薯澱粉を用いた参考例とは全く異なる食感であった。実施例3−5〜3−7の試験区と同じリン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例3−5、3−6の試験区や、実施例3−8〜3−11の試験区と同じアセチル化リン酸架橋タピオカ澱粉であって、その加工の程度によって上記アミログラフィー分析における澱粉の粘度特性の範囲に入らないものを用いた比較例3−7、3−8の試験区でも、同様に、調製直後に硬さが弱く、ザクザクとした食感であり、馬鈴薯澱粉を用いた参考例とは全く異なる食感であった。 On the other hand, it is the same acetylated adipic acid-crosslinked tapioca starch as in the test section of Comparative Example 3-1 using unprocessed tapioca starch and the test sections of Examples 3-1 to 3-4, depending on the degree of processing In the test sections of Comparative Examples 3-2 to 3-4 using a starch that does not fall within the range of the starch viscosity characteristics in the amylography analysis, the hardness is weak immediately after preparation and the texture is crisp, potato starch The texture was completely different from the reference example. Comparative Example 3 using the same phosphate-crosslinked tapioca starch as in the test plots of Examples 3-5 to 3-7, which did not fall within the range of the viscosity characteristics of starch in the amylography analysis according to the degree of processing 5, 3-6, and the same acetylated phosphate-crosslinked tapioca starch as in the test groups of Examples 3-8 to 3-11, and the viscosity characteristics of the starch in the amylography analysis according to the degree of processing Similarly, in the test groups of Comparative Examples 3-7 and 3-8 using those that do not fall within the range, the hardness is weak immediately after preparation and the texture is crunchy, and the reference example using potato starch is It was a completely different texture.
以上の結果から、上記実施例の試験区に用いられたエステル化タピオカ澱粉は、馬鈴薯澱粉とは粒径や粒強度が異なるタピオカ澱粉を原料としつつも、微弱なエステル化の加工が施されることで、加熱時の粒の糊化や膨化の進行度合いが澱粉せんべいの食感を出す上で最適な物性に調節されたと考えられた。更に、上記実施例の試験区に用いられたエステル化タピオカ澱粉は、馬鈴薯澱粉と比較して糊化や膨化した後の保存中の物性変化が起こり難く、食感の経時的劣化が抑制されたものと考えられた。 From the above results, the esterified tapioca starch used in the test section of the above example is subjected to weak esterification processing while using tapioca starch having a particle size and grain strength different from potato starch as a raw material. Therefore, it was considered that the degree of progress of gelatinization and expansion of the grains during heating was adjusted to the optimum physical properties in order to bring out the texture of starch crackers. Furthermore, the esterified tapioca starch used in the test section of the above example is less susceptible to changes in physical properties during storage after being gelatinized or expanded compared to potato starch, and the deterioration of texture over time was suppressed. It was considered a thing.
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