JP2012254071A - Acetylated adipic acid cross-linked tapioca starch, and method for manufacturing the same - Google Patents
Acetylated adipic acid cross-linked tapioca starch, and method for manufacturing the same Download PDFInfo
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- JP2012254071A JP2012254071A JP2011159675A JP2011159675A JP2012254071A JP 2012254071 A JP2012254071 A JP 2012254071A JP 2011159675 A JP2011159675 A JP 2011159675A JP 2011159675 A JP2011159675 A JP 2011159675A JP 2012254071 A JP2012254071 A JP 2012254071A
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- Prior art keywords
- starch
- adipic acid
- tapioca starch
- texture
- acetylated
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- 239000010452 phosphate Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000005368 silicate glass Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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- 239000008170 walnut oil Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fish Paste Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
Description
本発明はアセチル化アジピン酸架橋タピオカ澱粉及びその製造方法に関する。 The present invention relates to an acetylated adipic acid crosslinked tapioca starch and a method for producing the same.
タピオカ澱粉は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的であり、加工食品の粉質原料として幅広く利用されている。 Tapioca starch is a starch made from cassava lees, which is a multi-period crop, and has a stable supply and selling price, and is widely used as a raw material for processed foods.
例えば、特許文献１には、エステル化および架橋化処理を施したタピオカ澱粉を使用することで、食感にすぐれ、製造後の品質の経時劣化が極めて少ないとともに、機械的生産が容易なくず種和菓子類が得られることが記載されている。 For example, in Patent Document 1, by using tapioca starch that has been subjected to esterification and crosslinking treatment, the texture is excellent, the deterioration of quality after production is extremely small, mechanical production is not easy, and seeds It is described that Japanese confectionery can be obtained.
また、特許文献２には、極度に軽度な架橋と、エーテル化の両方を施したタピオカ澱粉を使用することで、加工麺類において茹で上げ直後の麺質を再現することができ、また小麦粉の品質の振れ等による麺質に与える影響をなくすことのできる麺類が得られることが記載されている。 Patent Document 2 also uses tapioca starch that has undergone both extremely mild crosslinking and etherification, so that the noodle quality immediately after boiling can be reproduced in processed noodles. It is described that noodles can be obtained that can eliminate the influence on the quality of noodles due to the shaking of the rice.
また、特許文献３には、米菓の製造に際し、架橋処理と３００〜１０００ｐｐｍの有効塩素量の次亜塩素酸ソーダ処理とを併用処理することにより得られた加工タピオカ澱粉を使用することで、膨化に優れ、歯にべたつかないカリカリとした食感を有する米菓が得られることが記載されている。 In addition, in Patent Document 3, in the production of rice crackers, by using a processed tapioca starch obtained by jointly treating a crosslinking treatment and a sodium hypochlorite treatment with an effective chlorine amount of 300 to 1000 ppm, It is described that a rice cracker having a crispy texture that is excellent in swelling and not sticky to teeth can be obtained.
一方、加工食品に澱粉質原料として汎用されているもののうちの一つに馬鈴薯澱粉がある。馬鈴薯澱粉を利用した加工食品の一例として、馬鈴薯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る澱粉せんべいが挙げられる。澱粉せんべいは、愛知県の知多半島の名物となっている海老せんべい等でも知られるように、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呈するせんべいである。 On the other hand, potato starch is one of those widely used as starchy raw materials in processed foods. As an example of processed foods using potato starch, starch crackers manufactured by mixing baked or oil-dried dried seafood and seasonings using potato starch as the main raw material can be mentioned. Starch rice crackers, like the shrimp rice crackers that are famous for the Chita peninsula in Aichi Prefecture, are cracked when applied with moderate hardness and a certain level of strength due to the puffed and gelatinized properties unique to potato starch. A rice cracker with a texture.
また、馬鈴薯澱粉を利用した加工食品の他の例として、肉や魚に醤油、みりん、生姜等を用いて下味をつけて、馬鈴薯澱粉をまぶし粉として付着させた後に油ちょうして製造される竜田揚げが挙げられる。一般的なから揚げの外観とは異なる粒状・塊状の白い粉を吹いたような外観を呈し、粉吹き感ともいうような独特な食感を呈する。この粉吹きは馬鈴薯澱粉を利用したときにのみ生じ、コーンスターチや小麦粉を同様にまぶしても粉吹きを生じないことが知られている。 As another example of processed foods that use potato starch, Tatsuta is made by seasoning meat or fish with soy sauce, mirin, ginger, etc., and then attaching potato starch as a sprinkle. Deep-fried. It has the appearance of blowing granular or lump white powder that is different from the general appearance of fried chicken, and has a unique texture that is also called a powder blowing feeling. It is known that this powder blowing occurs only when potato starch is used, and no powder blowing occurs even if corn starch or wheat flour is similarly applied.
一方、澱粉を用いる加工食品として、かまぼこ、ちくわ、さつま揚げ、はんぺん等の水産練製品が知られている。水産練製品は、原料魚、形態、調味、加熱法等の違いによって各種のものがあるが、基本的には、魚肉すり身を主原料とし、馬鈴薯澱粉、小麦澱粉等の澱粉、山芋、卵等の副原料、食塩等の調味料及び水を加えて生地を調製し、成形後加熱して固めたものである。一般的に、しなやかな食感で弾力性があるものが好ましいとされている。 On the other hand, fish paste products such as kamaboko, chikuwa, fried satsuma, and hampen are known as processed foods using starch. There are various fish paste products depending on the raw fish, form, seasoning, heating method, etc., but basically, fish paste is the main ingredient, potato starch, starch such as wheat starch, yam, eggs, etc. A dough was prepared by adding a seasoning such as sodium chloride, seasonings such as salt and water, and heated and hardened after molding. Generally, it is considered preferable to have a flexible texture and elasticity.
水産練製品に配合する澱粉は、つなぎ剤や増量剤として機能するだけでなく、水産練製品独特の歯切れのよい弾力に富む食感を向上させる。即ち、澱粉を含む原料が加熱されると、澱粉が周囲の魚肉すり身等の原料や配合水から水分を吸収し、糊化して弾力に富む粒子となる。この糊化した澱粉粒子による粘弾性が水産練製品に独特の食感を与えている。 The starch blended in the marine product does not only function as a binder or extender, but also improves the crisp and rich texture unique to the marine product. That is, when a raw material containing starch is heated, the starch absorbs moisture from surrounding raw materials such as fish paste and mixed water, and gelatinizes to form particles having high elasticity. The viscoelasticity of the gelatinized starch particles gives the fish paste product a unique texture.
更に、澱粉を用いる加工食品として、春雨等の麺製品も知られている。春雨は、基本的には、緑豆の澱粉、コーンスターチ、馬鈴薯澱粉等の澱粉を主原料とし、攪拌しながら熱湯を加えて生地を調製し、これを加熱、麺状に成形したものである。一般的に、弾力、硬さがあり、歯切れが良いほうが好ましいとされている。 Furthermore, noodle products such as vermicelli are also known as processed foods using starch. The vermicelli is basically made from starch such as mung bean starch, corn starch, potato starch, etc., and a dough is prepared by adding hot water while stirring, and this is heated and shaped into noodles. In general, it is preferred that there is elasticity and hardness, and that crispness is good.
しかしながら、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ことが課題であった。また、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。 However, potato, which is a first-phase crop, has a problem in that the yield is easily changed depending on the amount of cropping and the weather, and the supply amount and the selling price of potato starch made from this are a problem. In addition, potato starch and processed potato starch generally have a high aging property and cause a change in texture after cooking.
一方、未加工のタピオカ澱粉、あるいは従来の加工処理の施されたタピオカ澱粉では、澱粉せんべいや竜田揚げに代表されるような馬鈴薯澱粉に特有の食感を得ることはできなかった。また、水産練製品においては離水や老化の問題があった。また、麺製品においては食感が悪くなってしまうという問題があった。 On the other hand, unprocessed tapioca starch, or tapioca starch that has been subjected to conventional processing, has not been able to obtain a texture specific to potato starch such as starch crackers and fried Tatsuta. In addition, fishery paste products have problems of water separation and aging. In addition, the noodle product has a problem of poor texture.
したがって本発明の目的は、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を利用して、その加工澱粉であって、澱粉せんべい、竜田揚げ用まぶし粉、水産練製品、麺製品等の加工食品の澱粉質原料として利用する場合にも馬鈴薯澱粉と同様の食感が得られ、その代替として用いることができ、更に馬鈴薯澱粉よりも食感の経時変化耐性に優れた加工タピオカ澱粉を提供することにある。 Therefore, an object of the present invention is to use starch potato starch, which is a multi-period cassava koji raw material and has a stable supply amount and selling price, and is a processed starch, which is a starch cracker, a ryuta fried eggplant. When used as a starchy raw material for processed foods such as flour, marine products, noodle products, etc., the same texture as potato starch is obtained and can be used as an alternative. It is to provide a processed tapioca starch excellent in change resistance.
本発明者らは、上記目的を達成するため鋭意研究し、タピオカ澱粉を、アセチル基とアジピン酸基によって微弱にエステル化す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 present inventors have intensively studied to achieve the above object, and found that tapioca starch can be weakly esterified with an acetyl group and an adipic acid group to solve the above problems, and have completed the present invention. .
すなわち、本発明は、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って、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であることを特徴とするアセチル化アジピン酸架橋タピオカ澱粉を提供するものである。 That is, the present invention is an acetylated adipic acid-crosslinked tapioca starch having an adipic acid group content not exceeding 0.01% by mass, and has a peak viscosity of 800 BU or more in amylography analysis at 6% by mass. The present invention provides an acetylated adipic acid-crosslinked tapioca starch characterized by having a breakdown obtained by subtracting the bottom viscosity from 150 to 500 BU.
本発明のアセチル化アジピン酸架橋タピオカ澱粉においては、加熱溶解度が１５〜４０％であることが好ましい。 In the acetylated adipic acid-crosslinked tapioca starch of the present invention, the heat solubility is preferably 15 to 40%.
一方、本発明のもう１つは、未加工のタピオカ澱粉に水を加えて澱粉スラリーとし、その澱粉スラリーにアルカリ剤を添加してｐＨ７〜１０に調整した後に、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、前記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％となり、アジピン酸として０．００５〜０．０５質量％となる量で、前記澱粉スラリーのｐＨが保たれるように前記アルカリ剤を添加しながら所定時間かけて添加し、前記未加工のタピオカ澱粉にアセチル化及びアジピン酸架橋を施すことを特徴とするアセチル化アジピン酸架橋タピオカ澱粉の製造方法を提供するものである。 On the other hand, in another aspect of the present invention, raw tapioca starch is added with water to form a starch slurry, an alkaline agent is added to the starch slurry to adjust the pH to 7 to 10, and then adipic acid is dissolved in acetic anhydride. The amount of the acetylated adipic acid crosslinking reaction solution prepared in the above-mentioned manner is 0.5-6 mass% as acetic anhydride and 0.005-0.05 mass% as adipic acid with respect to the dry starch weight of the starch slurry. The acetylation is characterized in that the raw slurry is added to the raw tapioca starch by acetylation and adipic acid crosslinking while adding the alkaline agent so that the pH of the starch slurry is maintained. A method for producing adipic acid-crosslinked tapioca starch is provided.
本発明のアセチル化アジピン酸架橋タピオカ澱粉の製造方法においては、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って、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であるアセチル化アジピン酸架橋タピオカ澱粉を得ることが好ましい。 In the method for producing acetylated adipic acid-crosslinked tapioca starch of the present invention, acetylated adipic acid-crosslinked tapioca starch having an adipic acid group content of not more than 0.01% by mass, which is a peak in amylography analysis at 6% by mass. It is preferable to obtain an acetylated adipic acid-crosslinked tapioca starch having a viscosity of 800 BU or more and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity is 150 to 500 BU.
また、前記アセチル化アジピン酸架橋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。 Moreover, it is preferable that the heat solubility of the said acetylated adipic acid bridge | crosslinking tapioca starch is 15 to 40%.
本発明のアセチル化アジピン酸架橋タピオカ澱粉は、竜田揚げ用まぶし粉、澱粉せんべい、水産練製品、麺製品等の加工食品の澱粉質原料として、好適に利用できる。 The acetylated adipic acid-crosslinked tapioca starch of the present invention can be suitably used as a starchy raw material for processed foods such as Tatsuta fried mash powder, starch crackers, marine products, and noodle products.
本発明によれば、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を利用して、その加工澱粉であって、澱粉せんべい、竜田揚げ用まぶし粉、水産練製品、麺製品等の加工食品の澱粉質原料として利用する場合にも馬鈴薯澱粉と同様の食感が得られ、その代替として用いることができ、更に馬鈴薯澱粉よりも食感の経時変化耐性に優れた加工タピオカ澱粉を提供することができる。 According to the present invention, it is a starch made from cassava lees, which is a multi-period crop, and tapioca starch having a stable supply amount and selling price. When used as a starchy raw material for processed foods such as marine products, noodle products, etc., the same texture as potato starch is obtained and can be used as an alternative, and the texture changes over time with potato starch. Processed tapioca starch having excellent resistance can be provided.
本発明のアセチル化アジピン酸架橋タピオカ澱粉は、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って、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であることを特徴としている。 The acetylated adipic acid-crosslinked tapioca starch of the present invention is an acetylated adipic acid-crosslinked tapioca starch whose adipic acid group content does not exceed 0.01 mass%, and has a peak viscosity of 800 BU or more in amylography analysis at 6 mass%. And the breakdown obtained by subtracting the bottom viscosity from the peak viscosity is 150 to 500 BU.
ピーク粘度が上記範囲未満であると架橋の度合いが高くなり、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。また、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、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, the degree of cross-linking is increased, and the desired texture tends to be difficult to obtain. Further, if the breakdown is less than the above range, the progress of the gelatinization and expansion of the grains during cooking tends to be excessively suppressed, and it becomes difficult to obtain the desired texture, and the breakdown exceeds the above range. In addition, since the gelatinization and expansion of the grains during cooking are excessively promoted and the desired texture tends to be difficult to obtain, neither is preferable.
また、タピオカ澱粉をアジピン酸エステル化しないと目的とする食感が得られず、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、いずれも好ましくない。 In addition, if tapioca starch is not adipic acid ester, the desired texture cannot be obtained, and if the adipic acid group content exceeds the above range, the gelatinization and expansion of starch granules during cooking is excessively suppressed. Neither is desirable because it tends to be difficult to obtain the desired texture.
なお、本発明のアセチル化アジピン酸架橋タピオカ澱粉のアセチル基含量としては、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。 In addition, as an acetyl group content of the acetylated adipic acid bridge | crosslinking tapioca starch of this invention, it is preferable that it is 0.1-1 mass%, and it is more preferable that it is 0.2-0.6 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.
原資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。 As tapioca starch which is a raw material 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.
本発明のアセチル化アジピン酸架橋タピオカ澱粉は、アセチル化及びアジピン酸エステル化の２種のエステル化が組み合わせて施されて成るものである。アジピン酸による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。本発明においては、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、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のエステル化や、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。 The acetylated adipic acid-crosslinked tapioca starch of the present invention is obtained by combining two esterifications of acetylation and adipic esterification. Those provided with a crosslinked structure by diesterification with adipic acid are also referred to as crosslinked tapioca starch. In the present invention, in combination with these esterifications, esterification such as succinic acid esterification, octenyl succinic acid esterification, fatty acid esterification, phosphoric acid esterification, etc. There is no limit to processing other than esterification such as hydroxypropylation and oxidation, wet heat treatment, fat and oil processing, ball mill processing, fine pulverization processing, pregelatinization, heat treatment, hot water treatment, bleaching treatment, acid treatment, There is no restriction on physical processing such as alkali treatment and enzyme treatment.
本発明のアセチル化アジピン酸架橋タピオカ澱粉は、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竜田揚げや澱粉せんべい等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 acetylated adipic acid-crosslinked tapioca starch of 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. In addition, adipic acid esterified tapioca starch can be prepared using adipic acid, adipic anhydride, an equilibrium mixture of acetic anhydride / acetic acid / adipic acid / anhydrous adipic acid or the like as a crosslinking agent. However, in order to obtain those belonging to the above range and obtain a good texture such as fried Tatsuta or starch crackers as shown in the examples below, it is necessary to prepare so as not to be over-esterified. .
本発明のアセチル化アジピン酸架橋タピオカ澱粉は、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。なお、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場合もあることが知られている。したがって、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 acetylated adipic acid cross-linked tapioca starch of 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. The heat solubility is the amount of the component eluted from the granules when the starch granules are gelatinized. Generally, the solubility decreases due to the addition of a crosslinked structure and may increase due to the addition of acetyl groups. It has been known. Therefore, the heat solubility can be adjusted by the type and amount of substituent added to the starch.
以下には、アミログラフィー分析、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。 Hereinafter, measurement of amylography analysis, heat solubility, acetyl group content, and adipic acid group content will be described.
（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。
(Amylography analysis)
The amylography analysis can be performed according to the following method.
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特性を測定する。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。 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 characteristics. 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.
（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。
(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.
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。 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。
(Measurement of acetyl group content)
The acetyl group content can be determined by the following method.
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。 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。容器およ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および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 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 stoppered 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化澱粉およ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, do not filter 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および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 weigh 1 ml, 5 ml, 10 ml and 20 ml of this solution, add water to make each exactly 50 ml, and make a standard stock solution with 4 concentrations. 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および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およ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.
一方、本発明のアセチル化アジピン酸架橋タピオカ澱粉の製造方法は、未加工のタピオカ澱粉に水を加えて澱粉スラリーとし、その澱粉スラリーにアルカリ剤を添加してｐＨ７〜１０に調整した後に、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、前記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％となり、アジピン酸として０．００５〜０．０５質量％となる量で、前記澱粉スラリーのｐＨが保たれるように前記アルカリ剤を添加しながら所定時間かけて添加し、前記未加工のタピオカ澱粉にアセチル化及びアジピン酸架橋を施すことを特徴としている。これによれば、上記に説明した本発明のアセチル化アジピン酸架橋タピオカ澱粉を効率よく調製することができる。 On the other hand, the method for producing acetylated adipic acid-crosslinked tapioca starch of the present invention is obtained by adding water to raw tapioca starch to make a starch slurry, adding an alkaline agent to the starch slurry and adjusting the pH to 7 to 10 An acetylated adipic acid crosslinking reaction solution prepared by dissolving adipic acid in acetic acid was added in an amount of 0.5 to 6% by mass as acetic anhydride, and 0.005 as adipic acid. Add the alkaline agent over a predetermined time while maintaining the pH of the starch slurry in an amount of 0.05% by mass, and subject the raw tapioca starch to acetylation and adipic acid crosslinking. It is characterized by that. According to this, the acetylated adipic acid bridge | crosslinking tapioca starch of this invention demonstrated above can be prepared efficiently.
アルカリ剤としては、水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム等が挙げられる。 Examples of the alkaline agent include sodium hydroxide, calcium hydroxide, sodium carbonate and the like.
以下には、本発明のアセチル化アジピン酸架橋タピオカ澱粉の製造方法の一態様を示す。 Below, the one aspect | mode of the manufacturing method of the acetylated adipic acid bridge | crosslinking tapioca starch of this invention 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.
以下には、本発明のアセチル化アジピン酸架橋タピオカ澱粉を利用して製造することができる加工食品の例として竜田揚げ、澱粉せんべい、水産練製品、及び麺製品について説明する。 Hereinafter, as examples of processed foods that can be produced using the acetylated adipic acid-crosslinked tapioca starch of the present invention, fried Tatsuta, starch crackers, marine products, and noodle products will be described.
（竜田揚げ）
一般に、竜田揚げは、肉や魚に醤油、みりん、生姜等を用いて下味をつけて、まぶし粉を付着させた後に油ちょう等の加熱調理を施すことにより得られる。まぶし粉とは、竜田揚げをつくる際に具材を加熱調理する前段階で具材にまぶす粉体のことを指し、打ち粉とも称されるものである。一般に竜田揚げ用まぶし粉には馬鈴薯澱粉が用いられるが、本発明のアセチル化アジピン酸架橋タピオカ澱粉は、その際の馬鈴薯澱粉の全部または一部の替わりに用いることができる。
(Fried Tatsuta)
In general, fried Tatsuta is obtained by seasoning meat or fish with soy sauce, mirin, ginger, etc., and applying heat-cooking such as oil butter after attaching the dusted powder. The glaze powder refers to the powder that is applied to the ingredients before cooking the ingredients when making Tatsuta fried, and is also called dusting. In general, potato starch is used for Tatsuta fried mash, but the acetylated adipic acid-crosslinked tapioca starch of the present invention can be used in place of all or part of the potato starch.
竜田揚げ用まぶし粉には、本発明のアセチル化アジピン酸架橋タピオカ澱粉、又は本発明のアセチル化アジピン酸架橋タピオカ澱粉に加えて更に馬鈴薯澱粉を、その総量にして５０〜１００質量％含有するものとすることが好ましく、６０〜９０質量％含有するものとすることがより好ましい。 In addition to the acetylated adipic acid cross-linked tapioca starch of the present invention or the acetylated adipic acid cross-linked tapioca starch of the present invention, the Tatsuta fried mash powder further contains potato starch in a total amount of 50 to 100% by mass. It is preferable to contain, and it is more preferable to contain 60-90 mass%.
後述する試験例で示すように、馬鈴薯澱粉に本発明のアセチル化アジピン酸架橋タピオカ澱粉を併用して竜田揚げ用まぶし粉に用いる態様によれば、馬鈴薯澱粉をまぶし粉として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、本発明のアセチル化アジピン酸架橋タピオカ澱粉と馬鈴薯澱粉の質量比が３：９７〜５０：５０であることが好ましく、１０：９０〜４０：６０であることがより好ましい。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 shown in the test examples to be described later, according to the aspect of using the acetylated adipic acid-crosslinked tapioca starch of the present invention in combination with potato starch for the Tatsuta fried glaze, there is a problem when potato starch is used as the dust. It is possible to prevent or suppress the deterioration of texture over time after cooking. In this case, the mass ratio of the acetylated adipic acid crosslinked tapioca starch and potato starch of the present invention is preferably 3:97 to 50:50, and more preferably 10:90 to 40:60. 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.
また、竜田揚げ用まぶし粉には、本発明のアセチル化アジピン酸架橋タピオカ澱粉による効果を損なわない範囲で副原料を含有するものとすることもできる。副原料としては、油脂、香辛料、調味料、乳化剤等が挙げられる。なかでも油脂を好ましくは２〜８質量％含有するものとすると、付着量の増加や食感の改良効果を有するので好ましい。油脂としては、例えば、アマニ油、エゴマ油、くるみ油、サフラワー油、ぶどう油、大豆油、ひまわり油、とうもろこし油、綿実油、ごま油、なたね油、落花生油、オリーブ油、パーム油、やし油、牛脂、豚脂、鶏脂、羊脂、鯨油、魚油、またこれらの分別油、エステル交換油等の加工油脂等が挙げられる。 Further, the Tatsuta fried glaze powder may contain an auxiliary material as long as the effect of the acetylated adipic acid-crosslinked tapioca starch of the present invention is not impaired. Examples of auxiliary materials include fats and oils, spices, seasonings, and emulsifiers. Among them, it is preferable to contain 2 to 8% by mass of fats and oils because it has an effect of increasing the adhesion amount and improving the texture. Examples of oils and fats include linseed oil, sesame oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, and beef fat , Pork fat, chicken fat, sheep fat, whale oil, fish oil, and processed oils such as fractionated oils and transesterified oils.
竜田揚げ用まぶし粉を用いた竜田揚げの調理は、通常知られた調理法に準じて行えばよく、例えば、肉、魚等の具材に醤油、みりん、食塩、砂糖、油脂、にんにくや生姜等の香辛料等を配合してなる調味液を用いて下味をつけて、上記竜田揚げ用まぶし粉を付着させた後に油ちょう等の加熱処理を施す等により、後述する実施例で示すような、良好な粉吹きが得られ、調理後の経時的な食感の劣化が防止又は抑制されている竜田揚げを得ることができる。 The cooking of Tatsuta fried using tatsuta fried mash powder may be carried out in accordance with commonly known cooking methods, such as meat, fish and other ingredients, soy sauce, mirin, salt, sugar, fat, garlic, ginger, etc. As shown in the examples to be described later, such as by applying a heat treatment such as oil cake after attaching the above-mentioned Tatsuta fried mash powder to the seasoning using a seasoning liquid containing a spice of Tatsuta fried food is obtained, in which a proper powder blowing is obtained and deterioration of the texture after cooking is prevented or suppressed.
また、別の態様においては、小麦粉、澱粉、油脂、大豆蛋白、卵蛋白、乳化剤、香辛料、増粘多糖類等を配合してなるバッターを用いて、これを調味液で下味をつけた具材に更に付着させてから、上記竜田揚げ用まぶし粉を付着させてもよい。この態様によれば、まぶし粉の付きを良くし、外観の面でもより整った竜田揚げを得ることができる。 Moreover, in another aspect, using the batter which mix | blended wheat flour, starch, fats and oils, soybean protein, egg protein, an emulsifier, a spice, thickening polysaccharide etc., this was seasoned with the seasoning liquid. After further adhering, the above-mentioned Tatsuta fried glaze may be adhered. According to this aspect, it is possible to obtain a deep-fried Tatsuta with better dusting and better appearance.
（澱粉せんべい）
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本発明のアセチル化アジピン酸架橋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、澱粉せんべいを得ることができる。
(Starch rice crackers)
Starch rice cracker is a rice cracker that uses starchy raw material as the main ingredient, and it is a rice cracker that can enjoy a unique texture that can be crispy when applied with a certain level of hardness and a certain level of force. At least the acetylated adipic acid-crosslinked tapioca starch of the present invention is blended as the starch raw material, and the dough is prepared by adding and kneading the auxiliary raw material and water to this, and after molding, baked or oiled to obtain a starch cracker be able to.
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。 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.
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。 Starch rice crackers are preferably 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.
澱粉質原料としては、本発明のアセチル化アジピン酸架橋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、馬鈴薯澱粉に本発明のアセチル化アジピン酸架橋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、本発明のアセチル化アジピン酸架橋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 acetylated adipic acid-crosslinked tapioca starch of the present invention, potato starch, other starches, cereal flour, wheat flour, rice flour and other starch raw materials may be blended, in which case potato starch Is preferably blended. As shown in the test examples to be described later, according to the embodiment in which the acetylated adipic acid-crosslinked tapioca starch of the present invention is used in combination with potato starch, the texture over time after cooking which becomes a problem when potato starch is used alone. Can be prevented or suppressed. In this case, the mass ratio of the acetylated adipic acid crosslinked tapioca starch and potato starch of the present invention 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.
本発明のアセチル化アジピン酸架橋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、アセチル化アジピン酸架橋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、アセチル化アジピン酸架橋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。
The blended amount of the acetylated adipic acid-crosslinked tapioca starch of the present invention is preferably prepared by adding 70 to 98% by mass in terms of dry matter in the starch dough.
Further, when potato starch is further blended, 35 to 49% by mass of acetylated adipic acid-crosslinked tapioca starch in terms of dry matter and 35 to 49% by mass in terms of dry matter of potato starch in the above-mentioned starch cracker dough It is preferable to prepare and contain acetylated adipic acid-crosslinked tapioca starch 63 to 88.2% by mass in terms of dry matter and 7 to 9.8% by mass of potato starch in terms of dry matter. More preferred.
（水産練製品）
水産練製品は、原料配合中に少なくとも本発明のアセチル化アジピン酸架橋タピオカ澱粉を配合して水産練製品の生地を調製し、適宜形状に成形して、加熱処理することにより得ることができる。アセチル化アジピン酸架橋タピオカ澱粉の配合量は、水産練製品の種類によって適宜設定し得るが、典型的には、澱粉の乾燥物換算で加熱処理前の水産練製品の生地中１〜１５質量％が好ましく、５〜１０質量％がより好ましい。また、本発明の効果を損なわない範囲で、アセチル化アジピン酸架橋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、又はそれらのエステル化、エーテル化（ヒドロキシプロピル化）、酸化、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、酵素処理等の加工物等の他の澱粉質原料を配合してもよい。
(Seafood products)
The fishery paste product can be obtained by blending at least the acetylated adipic acid-crosslinked tapioca starch of the present invention in the raw material blending to prepare a dough for the fishery paste product, forming it into a suitable shape, and heat-treating it. The blending amount of the acetylated adipic acid-crosslinked tapioca starch can be appropriately set depending on the type of the marine product, but typically 1-15% by mass in the dough of the marine product before the heat treatment in terms of the dried product of starch. Is preferable, and 5-10 mass% is more preferable. Further, within the range not impairing the effect of the present invention, in addition to acetylated adipic acid-crosslinked tapioca starch, potato starch, other starches, flour, wheat flour, rice flour, etc., or esterification, etherification (hydroxypropylation) thereof, Mixing other starchy raw materials such as processed products such as oxidation, wet heat treatment, fat and oil processing, ball mill treatment, fine grinding treatment, pregelatinization, heat treatment, hot water treatment, bleaching treatment, acid treatment, alkali treatment, enzyme treatment, etc. Also good.
水産練製品の種類に特に制限はなく、かまぼこ、ちくわ、さつま揚げ、はんぺん、魚肉ソーセージ、だて巻き、なると巻き、つみれ等を例示することができる。その原料の配合組成、添加方法、生地の成形方法、加熱方法等は、水産練製品の種類に応じて、従来から知られている方法に準じて行えばよく、特に制限されるものではない。一例を挙げると次の通りである。 There is no restriction | limiting in particular in the kind of fishery paste product, Kamaboko, Chikuwa, Satsuma fried, hampen, fish sausage, freshly wound, when it becomes, it can be illustrated. The blending composition of the raw materials, the addition method, the dough forming method, the heating method, and the like may be performed in accordance with conventionally known methods depending on the type of marine product, and are not particularly limited. An example is as follows.
原料魚としてスケソウダラ、グチ、サメ、ヒラメ、ホッケ、イカ等の肉身や、それを加工した冷凍すり身を、ミートチョッパーでチョッピングした後、フードカッターで粗ずりを行う。これに食塩を２〜３％程度を氷又は氷水とともに添加して、フードカッターでカッティングした後、本発明のアセチル化アジピン酸架橋タピオカ澱粉と残りの氷水とを添加して、更にカッティングして、水産練り製品の生地を調製する。水産練製品の種類によっては、必要に応じて、油脂、グルタミン酸ソーダ、砂糖、みりん、卵白、山芋、増粘剤等の副原料と、野菜の細切り等の種物とを添加し、攪拌機によって練成する。なお、はんぺんを製造する場合には、生地中に気泡を抱き込むように攪拌を行う。 Raw meat such as walleye pollock, guillotte, shark, flounder, hockey, squid, etc., and frozen surimi processed from it are chopped with a meat chopper and then roughed with a food cutter. To this, about 2-3% of salt was added together with ice or ice water, and after cutting with a food cutter, the acetylated adipic acid cross-linked tapioca starch of the present invention and the remaining ice water were added, and further cut, Prepare a dough for a fish paste product. Depending on the type of fishery product, add auxiliary ingredients such as fats and oils, sodium glutamate, sugar, mirin, egg white, yam, thickener, and seeds such as vegetable shreds, and knead with a stirrer. To do. In addition, when manufacturing a hanpen, it stirs so that a bubble may be included in dough.
このように調製した生地を、例えば押出成形機、ドラム成形機、球天器等を用いて適宜形状に成形し、必要に応じて坐り、二段加熱を行い、製品の種類に応じた加熱処理を行う。加熱処理は、例えば、かまぼこの場合は、蒸煮あるいは焼成が好ましく採用され、はんぺんの場合は湯中浸漬が好ましく採用され、さつま揚げの場合は油ちょうが採用される。また、魚肉ソーセージの場合は、ケーシングに充填した後、湯中浸漬等の手段で加熱処理する。 The dough prepared in this way is formed into an appropriate shape using, for example, an extrusion molding machine, a drum molding machine, a ball celestial device, etc., and if necessary, sits down, performs two-stage heating, and heat treatment according to the type of product I do. For example, in the case of kamaboko, steaming or baking is preferably employed, and in the case of rice bran, soaking in hot water is preferably employed, and in the case of sweet potato, oil is used. In the case of fish sausage, after filling the casing, it is heat-treated by means such as immersion in hot water.
上記のようにして得られた水産練製品は、更に冷凍してもよい。冷凍することによって、保存、流通性をより高めることができる。 The marine product obtained as described above may be further frozen. By freezing, storage and distribution can be further enhanced.
（麺製品）
本発明のアセチル化アジピン酸架橋タピオカ澱粉は、麺製品の澱粉質原料として好ましく用いられる。麺製品に含有せしめる方法に特に制限はなく、従来用いられる澱粉の、その全部又は一部の代替として配合すればよい。これにより、その麺製品に、麺の伸びや食感の経過時的な劣化を防ぐ効果を付与することができる。例えば、後述する実施例で示す春雨の場合、コーンスターチとともに澱粉質原料として用いられる馬鈴薯澱粉を、本発明のアセチル化アジピン酸架橋タピオカ澱粉で、好ましくは５〜５０質量％の割合、より好ましくは１５〜４０質量％の割合で代替する。これにより馬鈴薯澱粉による春雨の食感を損なわずに、麺の伸びや食感の経時的な劣化を抑制して、その両者を共に良好に改善することができる。
(Noodle products)
The acetylated adipic acid crosslinked tapioca starch of the present invention is preferably used as a starchy raw material for noodle products. There is no restriction | limiting in particular in the method of making it contain in a noodle product, What is necessary is just to mix | blend as a substitute of all or one part of the starch used conventionally. Thereby, the effect which prevents the time-dependent deterioration of the noodle elongation and food texture can be provided to the noodle product. For example, in the case of vermicelli shown in the examples described later, potato starch used as a starchy raw material together with corn starch is the acetylated adipic acid-crosslinked tapioca starch of the present invention, preferably 5 to 50% by mass, more preferably 15 Substitute at a rate of ~ 40% by mass. Thereby, without sacrificing the texture of vermicelli due to potato starch, it is possible to suppress both the elongation of the noodles and the texture over time and improve both of them well.
本発明のアセチル化アジピン酸架橋タピオカ澱粉は、上記に例示した加工食品以外にも広く食品用の澱粉質原料として利用することができる。 The acetylated adipic acid-crosslinked tapioca starch of the present invention can be widely used as a starchy raw material for foods in addition to the processed foods exemplified above.
菓子としては、いも餅（別名：いも団子）、ワラビ餅、ブラマンジェ、クッキー、でんぷんかき（粉を水で溶き、熱湯を注いで糊化させ、砂糖等で味付けをして食する菓子）、卵ボーロ、葛切り等が例示される。 Sweets include sweet potato (aka potato dumplings), bracken rice, bramange, cookies, starch oysters (confections that are melted with water, gelatinized by pouring hot water, seasoned with sugar, etc.), eggs Examples include Bolo, Katsukuri, etc.
麺類としては、中華麺、冷麺、うどん、そば等の通常の麺、ラザニア、スパゲッティ、マカロニ等のパスタ類、ワンタンの皮、餃子の皮類等とそれらの即席タイプの通常の麺、パスタ類、皮類が例示される。 As noodles, Chinese noodles, cold noodles, udon, buckwheat noodles, pastas such as lasagna, spaghetti, macaroni, wonton peels, dumpling skins, etc. and their instant noodles, pastas Skin is exemplified.
また、中華丼のタレ、八宝菜、酢豚、麻婆豆腐、麻婆茄子、回鍋肉等の中華調味料、餡かけの餡（餡かけそば、かた焼きそばの餡）、肉や野菜、麺用の打ち粉、丼物（親子丼、中華丼、カツ丼、玉子丼等）の具のとろみ付けとしても本発明の澱粉を使用することができる。 Also used for Chinese seasonings such as Chinese bowl sauce, Happo vegetables, sweet and sour pork, mapo tofu, maple egg, and casserole meat, rice bowls (boiled soba noodles, pork fried noodles), meat and vegetables, for noodles The starch of the present invention can also be used as a thickening agent for rice flour and porcelain (parent-child rice bowl, Chinese rice bowl, cutlet bowl, egg bowl bowl, etc.).
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竜田揚げも若しくは澱粉せんべいを調製し、それらについて評価を行った。 Using various starches shown in Table 1, fried Tatsuta or starch crackers were prepared and 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. 5)
“Maru Toshihoro” made by Shihoro Agricultural Cooperative, which is raw potato starch, was used.
（澱粉Ｎｏ．６）
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. 6)
“TAPIOCA STARCH” manufactured by Asia Modified Starch Co., Ltd., a raw tapioca starch, was used.
（澱粉Ｎｏ．７）
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. 7)
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．８）
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. 8)
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．９）
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. 9)
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．１０）
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−０１ＨＬ」を使用した。
(Starch No. 10)
“Eclipse MT-01HL” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated tapioca starch, was used.
（澱粉Ｎｏ．１１）
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. 11)
“Eclipse MT-01LL” manufactured by Nippon Shokuhin Kako Co., Ltd., which is an acetylated tapioca starch, was used.
（澱粉Ｎｏ．１２）
ヒドロキシプロピル化タピオカ澱粉である Asia Modified Starch Co., Ltd. 製の「CLEARTEXT SA−１L」を使用した。
(Starch No. 12)
“CLEARTEXT SA-1L” manufactured by Asia Modified Starch Co., Ltd., which is a hydroxypropylated tapioca starch, was used.
（澱粉Ｎｏ．１３）
ヒドロキシプロピル化リン酸架橋タピオカ澱粉である Asia Modified Starch Co., Ltd.製の「CLEARTEXT SD-2」を使用した。
(Starch No. 13)
“CLEARTEXT SD-2” manufactured by Asia Modified Starch Co., Ltd., which is a hydroxypropylated phosphate cross-linked tapioca starch, was used.
（澱粉Ｎｏ．１４）
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. 14)
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．１５）
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. 15)
“Nissan Neobis C-10” manufactured by Nippon Shokuhin Kako Co., Ltd., which is a phosphate-crosslinked waxy corn starch, was used.
（澱粉Ｎｏ．１６）
ウルチ米澱粉である上越スターチ株式会社製の「ファインスノウ」を使用した。
(Starch No. 16)
“Fine Snow” manufactured by Joetsu Starch Co., Ltd., which is a glutinous rice starch, was used.
（澱粉Ｎｏ．１７）
モチ米澱粉である上越スターチ株式会社製の「モチールＢ」を使用した。
(Starch No. 17)
Mochi rice starch, “Mochiru B” manufactured by Joetsu Starch Co., Ltd., was used.
（澱粉Ｎｏ．１８）
リン酸架橋ウルチ米澱粉である Asia Modified Starch Co., Ltd. 製の「Neovis R-400」を使用した。
(Starch No. 18)
“Neovis R-400” manufactured by Asia Modified Starch Co., Ltd., which is phosphoric acid-crosslinked urch rice starch, was used.
（澱粉Ｎｏ．１９）
リン酸架橋モチ米澱粉である Asia Modified Starch Co., Ltd. 製の「Neovis G-800」を使用した。
(Starch No. 19)
“Neovis G-800” manufactured by Asia Modified Starch Co., Ltd., a phosphoric acid-crosslinked sticky rice starch, was used.
（澱粉Ｎｏ．２０）
アセチル化モチ米澱粉である Asia Modified Starch Co., Ltd. 製の「MG-09」を使用した。
(Starch No. 20)
“MG-09” manufactured by Asia Modified Starch Co., Ltd., an acetylated sticky rice 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。なお、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. In addition, the potato starch used in the reference example was not measured because the liquid could not be separated into a precipitate layer and an upper layer by centrifugation in the measurement of 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、ピーク粘度が下が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にくくなるため、ブレークダウンが生じにくくなる。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．１〜４（実施例１〜４）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 becomes difficult for the starch granules to collapse due to the crosslinked structure, breakdown is unlikely 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 that has been weakly imparted with a crosslinked structure to the extent prepared in 1-4 (Examples 1 to 4), as shown in Table 1, to obtain a product whose breakdown is suppressed while the peak viscosity increases. I was able to. This is considered to be because the starch particles can be prevented from collapsing by the crosslinking without suppressing the swelling caused by heating.
なお、架橋構造の程度との関係を測るため、アジピ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 when trying to measure with the adipic acid group content, the lower limit value was 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］（竜田揚げ その１）
皮と脂をトリミングした鶏もも肉を２０ｇに取り分け、表２の配合になるように調製した調味液とともにタンブリング容器に加えた。これを４℃に調整して、１２ｒｐｍで３０分間回転した後、６ｒｐｍで１５分間回転→１５分間静置のサイクルを５回繰り返し、その後４℃で一晩保存した。
[Test example 1] (Tatsuta fried part 1)
Chicken thigh trimmed with skin and fat was divided into 20 g and added to the tumbling container together with the seasoning liquid prepared to have the composition shown in Table 2. This was adjusted to 4 ° C., rotated at 12 rpm for 30 minutes, then rotated at 6 rpm for 15 minutes → replaced for 15 minutes, and then stored at 4 ° C. overnight.
以上の処理を施した鶏もも肉に、表３の配合になるように調製したバッターを鶏もも肉の質量に対しておよそ２０質量％の割合でその表面に均一に付着させた。次いで、表１に示した各種澱粉をまぶし粉とし、バッターを均一に付着させた鶏もも肉に、鶏もも肉の質量に対しておよそ２０質量％の割合でその表面に均一にまぶして付着させた。その後、予め１７５℃に調整した食用油を用いて５０秒間油ちょうし、油ちょうしたものを３分間放冷した後に、更に１７５℃で２分間油ちょうすることで、竜田揚げを得た。 The batter prepared so as to have the composition shown in Table 3 was uniformly attached to the surface of the chicken thigh subjected to the above treatment at a ratio of about 20% by mass with respect to the mass of the chicken thigh. Next, various starches shown in Table 1 were used as the dusting powder, and the chicken thighs to which the batter was uniformly attached were uniformly applied to the surface at a ratio of about 20% by mass with respect to the mass of the chicken thighs. Then, using edible oil adjusted to 175 ° C. for 50 seconds, the oiled product was allowed to cool for 3 minutes, and then further oiled at 175 ° C. for 2 minutes to obtain Tatsuta fried.
得られた竜田揚げについて、油ちょうした直後の竜田揚げと油ちょう直後から５時間経過した竜田揚げについて、外観及び食感の官能評価を行った。 About the obtained Tatsuta deep-fried, Tatsuta deep-fried immediately after oiling and Tatsuta deep-fried after 5 hours from the time of oiling were subjected to sensory evaluation of appearance and texture.
具体的には、外観についての評価基準は、竜田揚げの特徴である粒状・塊状の白い粉を吹いたような外観を呈することに定め、５点満点（１〜５）での評価を行った。評点基準は、馬鈴薯澱粉のみをまぶし粉として使用した参考例の油ちょう直後の外観を５点とし、参考例の油ちょう直後と同等程度に全体に白い粉吹きを呈した場合を５点、参考例の油ちょう直後よりも少ないが白い粉吹きを呈した場合を４点、僅かに白い粉吹きを呈した場合を３点、白い粉吹きを殆ど呈さなかった場合を２点、白い粉吹きが全く認められずに竜田揚げ全体が茶色を呈した場合を１点とした。 Specifically, the evaluation criteria for the appearance was determined to exhibit the appearance of blowing granular and lump white powder that is characteristic of Tatsuta fried, and the evaluation was made on a 5-point scale (1-5) . The scoring standard is 5 points for the appearance of the reference example using potato starch alone as the dusting powder, and 5 points for the case where white powder is sprayed on the whole to the same extent as the reference example. 4 points when white powder spray is present, but 3 points when slightly white powder spray is present, 2 points when almost no white powder spray is present, A case where the entire fried Tatsuta was brown and was not recognized at all was regarded as one point.
また、食感についての評価基準は、竜田揚げの特徴であるホロホロとした粒状・塊状のある食感を呈することに定め、５点満点（０〜５）での評価を行った。評点基準は、馬鈴薯澱粉のみをまぶし粉として使用した参考例の油ちょう直後の食感を５点とし、参考例の油ちょう直後と同等程度のホロホロとした粒状・塊状のある食感を呈した場合を５点、参考例の油ちょう直後よりもやや弱いがホロホロとした粒状・塊状のある食感を呈した場合を４点、参考例の油ちょう直後よりも弱いがホロホロとした粒状・塊状のある食感を呈した場合を３点、ホロホロとした粒状・塊状のある食感を殆ど呈さなかった場合を２点、硬くパリパリとしたクリスピーな食感ではあるが参考例の油ちょう直後とは異質な場合を１点、べた付いたモチ様の食感で参考例の油ちょう直後とは全く異質な場合を０点とした。 In addition, the evaluation standard for the texture was determined to exhibit a hollow, grainy texture that is characteristic of Tatsuta fried, and an evaluation was made on a 5-point scale (0 to 5). As for the rating standard, the texture immediately after the oiling of the reference example using only potato starch as the dusting powder was set to 5 points, and a texture with a granular shape and a lump shape equivalent to that immediately after the oiling of the reference example was exhibited. 5 points for the case, slightly weaker than just after the oiling of the reference example, but 4 points for a texture that has a holo holo granular shape. 3 points when it has a texture with a lot, 2 points when it has almost no grainy or lumpy texture, a crispy texture that is hard and crisp, but just after the oily example in the reference example Was 1 point for a heterogeneous case, and 0 point for a sticky mochi-like texture that was completely different from that immediately after the oiling in the reference example.
なお、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竜田揚げの点数として採用した。
その結果を表４に示す。
In addition, said sensory evaluation was implemented by eight panelists, and the average score of the panelists' scores was adopted as the score for each fried Tatsuta.
The results are shown in Table 4.
表４に示すように、タピオカ澱粉をまぶし粉に用いた比較例１−１の試験区では竜田揚げとしての外観も食感も成さなかったのに対して、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のアセチル化アジピン酸架橋タピオカ澱粉をまぶし粉に用いた実施例１−１〜１−４の試験区では、外観も食感も評価が比較的良好であった。また、馬鈴薯澱粉をまぶし粉に用いた参考例では、調理後の経時的な食感の劣化が顕著であったが、実施例１−１〜１−４の試験区では、調理後の経時的な食感の劣化が防止されていた。 As shown in Table 4, in the test section of Comparative Example 1-1 in which tapioca starch was used as the dusting powder, the appearance and texture of fried Tatsuta were not achieved, but amylography analysis at 6% by mass In the test sections of Examples 1-1 to 1-4, in which the acetylated adipic acid-crosslinked tapioca starch having a peak viscosity of 800 BU or higher and a breakdown of 150 to 500 BU was used as the dust, the appearance and texture were evaluated. It was relatively good. Moreover, in the reference example which used potato starch for the dust, the deterioration of the texture with time after cooking was remarkable, but in the test plots of Examples 1-1 to 1-4, with time after cooking. The deterioration of the texture was prevented.
一方、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を用いた場合でも、それぞれ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糊化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、竜田揚げとしての良好な外観や食感が得られなかった。また、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糊化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１−５の試験区や、別種の加工によって上記アミログラフィー分析における澱粉の糊化特性の範囲に入らないタピオカ澱粉を用いた比較例１−７、１−８の試験区や、コーンスターチ、ウルチ米澱粉、モチ米等他の種類の澱粉やその加工澱粉を用いた比較例１−９〜１−１５の試験区でも、竜田揚げとしての良好な外観や食感を呈するものを得ることはできなかった。 On the other hand, even when the same acetylated adipic acid-crosslinked tapioca starch as in the test sections of Examples 1-1 to 1-4 is used, it does not fall within the range of starch gelatinization characteristics in the amylography analysis depending on the degree of processing. In the test sections of Comparative Examples 1-2 to 1-4 using the materials, good appearance and texture as fried Tatsuta were not obtained. In addition, in the amylography analysis by the test section of Comparative Example 1-5 using acetylated tapioca starch that does not fall within the range of starch gelatinization characteristics in the amylography analysis without performing adipic acid crosslinking, The test plots of Comparative Examples 1-7 and 1-8 using tapioca starch that does not fall within the range of the gelatinization characteristics of starch, and other types of starch such as corn starch, urchy rice starch, and mochi rice, and processed starch thereof were used. Even in the test plots of Comparative Examples 1-9 to 1-15, it was not possible to obtain a product having a good appearance and texture as fried Tatsuta.
［試験例２］（竜田揚げ 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４０：６０（各種澱粉：馬鈴薯澱粉）の割合で混合してまぶし粉として用いた以外は、試験例１と同様にして竜田揚げ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 2] (Tatsuta fried part 2)
Tatsuta fried in the same manner as in Test Example 1 except that the various starches shown in Table 1 were mixed with potato starch at a mass ratio of 40:60 (various starches: potato starch) and used as a dusting powder. The sensory evaluation was performed.
The results are shown in Table 5.
表５に示すように、タピオカ澱粉を質量比４０：６０の割合で馬鈴薯澱粉と混合してまぶし粉に用いた比較例２−１の試験区では外観や食感が竜田揚げとして良好なものが得られなかったのに対して、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のアセチル化アジピン酸架橋タピオカ澱粉を質量比４０：６０の割合で馬鈴薯澱粉と混合してまぶし粉に用いた実施例２−１〜２−４の試験区では、外観も食感も評価が比較的良好であった。また、馬鈴薯澱粉をまぶし粉に用いた参考例では、調理後の経時的な食感の劣化が顕著であったが、実施例２−１〜２−４の試験区では、調理後の経時的な食感の劣化が防止されていた。 As shown in Table 5, in the test section of Comparative Example 2-1, in which tapioca starch was mixed with potato starch at a mass ratio of 40:60 and used as the dusting powder, the appearance and texture were good for fried Tatsuta. In contrast, acetylated adipic acid-crosslinked 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 obtained at a mass ratio of 40:60. In the test sections of Examples 2-1 to 2-4 which were mixed with starch and used for the dusting powder, both the appearance and the texture were relatively good. Moreover, in the reference example which used potato starch for the dust, the deterioration of the food texture with time after cooking was remarkable, but in the test sections of Examples 2-1 to 2-4, the food with time The deterioration of the texture was prevented.
一方、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を用いた場合でも、それぞれ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糊化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、竜田揚げとしての良好な外観や食感が得られなかった。 On the other hand, even when the same acetylated adipic acid-crosslinked tapioca starch as in the test sections of Examples 2-1 to 2-4 was used, it did not fall within the range of starch gelatinization characteristics in the above amylography analysis depending on the degree of processing. In the test sections of Comparative Examples 2-2 to 2-4 using a thing, good appearance and texture as Tatsuta fried were not obtained.
［試験例３］（竜田揚げ 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１０：９０（各種澱粉：馬鈴薯澱粉）の割合で混合してまぶし粉として用いた以外は、試験例１と同様にして竜田揚げを得てその官能評価を行った。
その結果を表６に示す。
[Test example 3] (Tatsuta fried part 3)
Tatsuta fried in the same manner 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 dusting powder. The sensory evaluation was performed.
The results are shown in Table 6.
表６に示すように、馬鈴薯澱粉をまぶし粉に用いた参考例や、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まぶし粉に用いた比較例３−１の試験区では、調理後の経時的な食感の劣化が顕著であったのに対して、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のアセチル化アジピン酸架橋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まぶし粉に用いた実施例３−１〜３−４の試験区では、外観や調理直後の食感が良好である上、食感の経時的な劣化も抑制された。 As shown in Table 6, in the test example of Comparative Example 3-1 where potato starch was used as the dusting powder, and tapioca starch was mixed with potato starch at a mass ratio of 10:90 and used as the dusting powder. The aging of acetated adipic acid having a peak viscosity of 800 BU or more and a breakdown of 150 to 500 BU in an amylography analysis at 6% by mass, while the deterioration of texture after cooking was remarkable In the test sections of Examples 3-1 to 3-4 in which tapioca starch was mixed with potato starch at a mass ratio of 10:90 and used as the dust, the appearance and texture immediately after cooking were good, The deterioration of feeling over time was also suppressed.
一方、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を用いた場合でも、それぞれ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糊化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、竜田揚げとしての食感の経時的な劣化を抑制する効果に乏しかった。 On the other hand, even when the same acetylated adipic acid-crosslinked tapioca starch as in the test sections of Examples 3-1 to 3-4 is used, it does not fall within the range of starch gelatinization characteristics in the amylography analysis depending on the degree of processing. In the test sections of Comparative Examples 3-2 to 3-4 using a thing, the effect of suppressing the deterioration over time of the texture as Tatsuta fried was poor.
以上の試験例１〜３の結果から、上記実施例の試験区に用いられたアセチル化アジピン酸架橋タピオカ澱粉によって竜田揚げにもたらされる作用効果について考察すると以下のとおりである。 From the results of the above Test Examples 1 to 3, the effects brought about by Tatsuta Fried by the acetylated adipic acid-crosslinked tapioca starch used in the test section of the above Example are as follows.
すなわち竜田揚げの特徴的な外観や食感は、油ちょう時の馬鈴薯澱粉の粒の糊化や膨化の進行度合いに起因していると推測される。馬鈴薯澱粉以外の澱粉で竜田揚げの特徴的な外観や食感が得られ難い理由は、粒径や粒強度が馬鈴薯澱粉とは異なることで、油ちょう時の粒の糊化や膨化の進行度合いが竜田揚げに適した領域外であるためと考えられる。上記実施例の試験区に用いられたアセチル化アジピン酸架橋タピオカ澱粉では、馬鈴薯澱粉とは粒径や粒強度が異なるタピオカ澱粉を用いつつも、微弱なエステル化の加工を施すことで、油ちょう時の粒の糊化や膨化の進行度合いが竜田揚げに適した領域内に調節されたものと考えられる。更に、微弱なエステル化の加工を施されたタピオカ澱粉は、馬鈴薯澱粉と比較して糊化や膨化した後の物性変化が起こり難いことから、食感の経時的劣化が防止又は抑制されたものと考えられる。 That is, the characteristic appearance and texture of fried Tatsuta are presumed to be due to the degree of progress of gelatinization and expansion of potato starch grains when dipping. The reason that it is difficult to obtain the characteristic appearance and texture of Tatsuta fried with starches other than potato starch is that the particle size and grain strength are different from potato starch, and the degree of progress of gelatinization and expansion of oil grains Is considered to be outside the region suitable for fried Tatsuta. In the acetylated adipic acid-crosslinked tapioca starch used in the test section of the above example, the tapioca starch having a particle size and grain strength different from that of the potato starch is used, but by applying a weak esterification process, It is thought that the degree of progress of gelatinization and expansion of the grains at the time was adjusted within the region suitable for fried Tatsuta. Furthermore, tapioca starch that has been subjected to weak esterification processing is less susceptible to deterioration in texture over time because it is less likely to change its physical properties after gelatinization and expansion compared to potato starch. it is conceivable that.
［試験例４］（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７に示した配合でせんべい生地を調製した。
[Test Example 4] (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 7 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 Mittori 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.
なお、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８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 8.
表８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のアセチル化アジピン酸架橋タピオカ澱粉を用いた実施例４−１〜４−４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４−１〜４−４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 8, Examples 4-1 to 4-4 using acetylated adipic acid-crosslinked tapioca starch having a peak viscosity of 800 BU or more and a breakdown of 150 to 500 BU in amylography analysis at 6% by mass The starch crackers in the test section of No. 1 had a hard and crispy texture, similar to the reference example using potato starch. In addition, after storage for 1 week, in the reference example using potato starch, the deterioration with time was large, and the texture was moist and crusty-free, but the starch in the test section of Examples 4-1 to 4-4 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４−１の試験区や、実施例４−１〜４−４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糊化特性の範囲に入らないものを用いた比較例４−２〜４−４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。また、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糊化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４−６の試験区の澱粉せんべいや、コーンスターチやその加工澱粉を用いた比較例４−９、４−１０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 4-1 using unprocessed tapioca starch and the test sections in Examples 4-1 to 4-4, depending on the degree of processing In the test sections of Comparative Examples 4-2 to 4-4 using the starch that does not fall within the range of the gelatinization characteristics in the amylography analysis, the hardness is weak immediately after preparation, and the texture is crunchy. The texture was completely different from that of the reference example using starch. In addition, the starch crackers, corn starch and processed starch of the test section of Comparative Example 4-6 using acetylated tapioca starch that does not fall within the range of starch gelatinization characteristics in the above amylography analysis without performing adipic acid crosslinking Even with the starch crackers in the test sections of Comparative Examples 4-9 and 4-10 used, it was not possible to obtain a texture similar to the reference example using potato starch.
なお、これらの比較例４−１〜４−４、比較例４−６、比較例４−９、４−１０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 sections of Comparative Examples 4-1 to 4-4, Comparative Example 4-6, Comparative Examples 4-9, and 4-10, deterioration was suppressed when compared with the reference example after storage for 1 week. However, this was because the texture was soft immediately after the preparation, and it was difficult to perceive the deterioration of the texture with moisture as compared with the reference example.
［試験例５］（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４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９に示す。
[Test Example 5] (Starch rice cracker 2)
Starch as in Test Example 4 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 9.
表９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のアセチル化アジピン酸架橋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５−１〜５−４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５−１〜５−４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 9, acetylated adipic acid-crosslinked 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 with potato starch at a mass ratio of 10:90 The starch crackers in the test sections of Examples 5-1 to 5-4, which were mixed and used, had a hard and crisp texture similar to the reference example using potato starch. In addition, after storage for 1 week, in the reference example using potato starch, the deterioration with time was large, and the texture was moist and crusty-free, but the starch in the test section of Examples 5-1 to 5-4 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５−１の試験区や、実施例５−１〜５−４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糊化特性の範囲に入らないものを用いた比較例５−２〜５−４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。 On the other hand, it is the same acetylated adipic acid-crosslinked tapioca starch as in the test section of Comparative Example 5-1 using unprocessed tapioca starch and in the test sections of Examples 5-1 to 5-4, depending on the degree of processing In the test sections of Comparative Examples 5-2 to 5-4 using the starch that does not fall within the range of the gelatinization characteristics in the amylography analysis, the hardness is weak immediately after preparation and the texture is crispy. The texture was completely different from that of the reference example using starch.
［試験例６］（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４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１０に示す。
[Test Example 6] (Starch rice cracker 3)
Starch as in Test Example 4 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 10.
表１０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のアセチル化アジピン酸架橋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６−１〜６−４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６−１〜６−４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 10, acetylated adipic acid-crosslinked 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 with potato starch at a mass ratio of 20:80 The starch crackers in the test sections of Examples 6-1 to 6-4, which were mixed and used, had a hard and crisp texture similar to the reference example using potato starch. In addition, after storage for 1 week, the reference example using potato starch had a large deterioration over time and had a moisture-free and savory texture, but the starch in the test sections of Examples 6-1 to 6-4 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６−１の試験区や、実施例６−１〜６−４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糊化特性の範囲に入らないものを用いた比較例６−２〜６−４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。 On the other hand, it is the same acetylated adipic acid-crosslinked tapioca starch as in the test section of Comparative Example 6-1 using unprocessed tapioca starch and the test sections of Examples 6-1 to 6-4, depending on the degree of processing In the test sections of Comparative Examples 6-2 to 6-4 using the starch that does not fall within the range of the gelatinization characteristics in the amylography analysis, the hardness is weak immediately after preparation, and the texture is crispy. The texture was completely different from that of the reference example using starch.
以上の試験例４〜６の結果から、上記実施例の試験区に用いられたアセチル化アジピン酸架橋タピオカ澱粉によって澱粉せんべいにもたらされる作用効果について考察すると以下のとおりである。 From the results of the above Test Examples 4 to 6, the effects brought about by the acetylated adipic acid-crosslinked tapioca starch used in the test section of the above Examples to starch crackers are as follows.
すなわち上記実施例の試験区に用いられたアセチル化アジピン酸架橋タピオカ澱粉は、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る。更に、上記実施例の試験区に用いられたアセチル化アジピン酸架橋タピオカ澱粉は、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る。 In other words, the acetylated adipic acid-crosslinked tapioca starch used in the test section of the above example should be subjected to a weak esterification process while using tapioca starch having a particle size and grain strength different from that of potato starch. Thus, it is considered that the degree of progress of gelatinization and expansion of the grains during heating was adjusted to the optimum physical properties for producing a texture of starch crackers. Furthermore, the acetylated adipic acid-crosslinked 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 texture deteriorates over time. It is thought that it was suppressed.
［試験例７］（かまぼこ）
水産練製品に配合する澱粉として上記表１に示した各種澱粉を使用し、かまぼこを製造した。具体的には、冷凍スケソウダラのすり身を解凍し、直径４．８ｃｍのプレートを取り付けたミートチョッパーでチョッピングした。さらにフードカッターで粗ずりを行った。そこに、表１１の配合により、食塩と半量の氷を添加しカッティングした後、澱粉と残り半量の氷水を添加し、カッティングした。得られた生地を直径４５ｍｍ厚さの筒状の塩化ビニリデン製フィルムに充填し、９２℃の蒸し器で中心温度が８５℃となるまで加熱し、ケーシングかまぼこを得た。
[Test Example 7] (Kamaboko)
Kamaboko was manufactured using the various starches shown in Table 1 above as starches to be blended in the marine product. Specifically, frozen surimi surimi was thawed and chopped with a meat chopper fitted with a plate having a diameter of 4.8 cm. Furthermore, roughing was performed with a food cutter. Then, according to the formulation shown in Table 11, salt and half of ice were added and cut, and then starch and the remaining half of ice water were added and cut. The obtained dough was filled into a cylindrical vinylidene chloride film having a diameter of 45 mm and heated with a 92 ° C. steamer until the center temperature reached 85 ° C. to obtain a casing kamaboko.
得られたかまぼこについて、一週間冷蔵保存又は冷凍保存した後、離水試験及び食感の官能評価を行った。 The obtained kamaboko was refrigerated or frozen for a week and then subjected to a water separation test and a sensory evaluation of the texture.
離水試験は、かまぼこを厚さ５ｍｍにスライスし、重さ１ｋｇの荷重を３０分間かけ、染み出した水分量を測定して、かまぼこ質量当たりの圧出水分(％)を算出することにより行った。その評価基準は、圧出水分７以上８％未満を５点、８以上９％未満を４点、９以上１０％未満を３点、１０以上１１％未満を２点、１１％以上を１点とした。 The water separation test was performed by slicing the kamaboko to a thickness of 5 mm, applying a load of 1 kg for 30 minutes, measuring the amount of exuded water, and calculating the exuded moisture (%) per kamaboko mass. . The evaluation criteria are 5 points for extruding moisture 7 to less than 8%, 4 points for 8 to less than 9%, 3 points for 9 to less than 10%, 2 points for 10 to less than 11%, and 1 point for 11% or more It was.
また、食感の官能評価は、一般的に使用されることが多い馬鈴薯澱粉を使用した時の硬さや弾力と比較することにより行った。具体的には、その評点基準は、澱粉として馬鈴薯澱粉を用いたかまぼこを参考例として、参考例の一週間冷蔵もしくは冷凍後と同等程度の硬さを呈した場合を３点、参考例よりもやや硬い食感を呈した場合を４点、参考例よりもかなり硬い食感をした場合を５点、参考例よりもやや柔らかな食感を呈した場合を２点、参考例よりもかなり柔らかい食感を呈した場合を１点とした。また、澱粉として馬鈴薯澱粉を用いたかまぼこを参考例として、参考例の一週間冷蔵もしくは冷凍後と同等程度の弾力を呈した場合を３点、参考例よりもややしなやかな弾力を呈した場合を４点、参考例よりもかなりしなやかな弾力を呈した場合を５点、参考例よりもやや脆い食感を呈した場合を２点、参考例よりもかなり脆い食感を呈した場合を１点とした。なお、食感の官能評価は８名のパネラーにより実施し、パネラーの評点の平均点を採用した。
その結果を表１２に示す。
Moreover, sensory evaluation of food texture was performed by comparing the hardness and elasticity when potato starch, which is often used, is used. Specifically, the scoring criteria are 3 points for the case where potato starch using potato starch as a starch is a reference example, and exhibits a hardness comparable to that after one week of refrigeration or freezing. 4 points for a slightly hard texture, 5 points for a slightly harder texture than the reference example, 2 points for a slightly softer texture than the reference example, considerably softer than the reference example One point was given when the food had a texture. In addition, as a reference example using potato starch as potato starch, 3 points when the elasticity of the reference example was refrigerated for the week or after freezing, 3 points, when the elasticity was slightly supple than the reference example 4 points, 5 points when it is considerably more flexible than the reference example, 2 points when it is slightly brittle texture than the reference example, 1 point when it is considerably brittle texture than the reference example It was. The sensory evaluation of the texture was carried out by eight panelists, and the average score of the panelists was adopted.
The results are shown in Table 12.
表１２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のアセチル化アジピン酸架橋タピオカ澱粉を用いた実施例７−１〜７−４の試験区のかまぼこでは、馬鈴薯澱粉を用いた参考例や未加工のタピオカ澱粉を用いた比較例７−１の試験区に比べて圧出水分が抑制され、離水が顕著に改善された。また、実施例７−１〜７−４の試験区のかまぼこでは、馬鈴薯澱粉を用いた参考例に比べて、比較的硬い歯切れ感を呈しつつもしなやかで弾力のある独特の食感が得られた。 As shown in Table 12, Examples 7-1 to 7-4 using acetylated adipic acid-crosslinked tapioca starch having a peak viscosity of 800 BU or more and a breakdown of 150 to 500 BU in amylography analysis at 6% by mass In the kamaboko of this test group, the pressure water content was suppressed and water separation was remarkably improved as compared with the reference example using potato starch and the test group of Comparative Example 7-1 using unprocessed tapioca starch. Moreover, in the kamaboko of the test sections of Examples 7-1 to 7-4, compared to the reference example using potato starch, a unique texture that is supple and elastic while having a relatively hard crisp feeling is obtained. It was.
一方、実施例７−１〜７−４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糊化特性の範囲に入らないものを用いた比較例７−２〜７−４の試験区では、一部では離水の程度が改善したものの、食感面で、しなやかで弾力のある独特の食感は得られなかった。また、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糊化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７−５の試験区でも、同様に、一部では離水の程度が改善したものの、食感面で、しなやかで弾力のある独特の食感は得られなかった。 On the other hand, the same acetylated adipic acid-crosslinked tapioca starch as in the test sections of Examples 7-1 to 7-4, which does not fall within the range of starch gelatinization characteristics in the amylography analysis, depending on the degree of processing. In the test plots of Comparative Examples 7-2 to 7-4, although the degree of water separation was partially improved, a unique texture that was supple and elastic was not obtained. Further, even in the test section of Comparative Example 7-5 using acetylated tapioca starch that does not fall within the range of starch gelatinization characteristics in the amylography analysis without performing adipic acid crosslinking, in the same way, the degree of water separation is partially Although it improved, it did not provide a unique texture that was soft and supple.
他方、別種の加工によって上記アミログラフィー分析における澱粉の糊化特性の範囲に入らないタピオカ澱粉を用いた比較例７−７、７−８の試験区や、コーンスターチ、ウルチ米澱粉、モチ米等他の種類の澱粉やその加工澱粉を用いた比較例７−９〜７−１５の試験区では、かまぼことしての歯ごたえや弾力に欠けるものであった。 On the other hand, the test plots of Comparative Examples 7-7 and 7-8 using tapioca starch that does not fall within the range of starch gelatinization characteristics in the above amylography analysis due to different types of processing, corn starch, urch rice starch, glutinous rice, etc. In the test sections of Comparative Examples 7-9 to 7-15 using the above-mentioned types of starch and processed starch thereof, the texture and elasticity of kamaboko were lacking.
以上の試験例７の結果から、上記実施例の試験区に用いられたアセチル化アジピン酸架橋タピオカ澱粉は、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、水産練製品に独特の食感を付与するうえで最適な物性に調節されたと考えられた。また、上記実施例の試験区に用いられたアセチル化アジピン酸架橋タピオカ澱粉は、糊化や膨化した後の保存中の物性変化が起こり難く、離水を抑制する効果にも優れているものと考えられた。 From the results of Test Example 7 above, the acetylated adipic acid-crosslinked tapioca starch used in the test section of the above example is a weak ester while using tapioca starch having a particle size and grain strength different from those of potato starch. It was thought that the degree of progress of gelatinization and expansion during heating was adjusted to the optimum physical properties for imparting a unique texture to the fishery paste product. In addition, the acetylated adipic acid-crosslinked tapioca starch used in the test section of the above example hardly changes in physical properties during storage after gelatinization or swelling, and is considered to be excellent in the effect of suppressing water separation. It was.
［試験例８］（春雨）
上記表１に示した澱粉Ｎｏ．２又は澱粉Ｎｏ．７を使用し、更に、コーンスターチ及び馬鈴薯澱粉を所定の配合で混合して、これを澱粉質原料として、春雨を製造した。
[Test Example 8] (Vermicelli)
The starch No. shown in Table 1 above. 2 or starch no. 7 and corn starch and potato starch were further mixed in a predetermined composition, and vermicelli was produced using this as a starchy raw material.
具体的には、コーンスターチ５０質量部に対して、馬鈴薯澱粉と、上記表１に示した澱粉Ｎｏ．２又は澱粉Ｎｏ．７のアセチル化アジピン酸架橋タピオカ澱粉とを、下記表１３及び表１４に示す各配合で混合して澱粉質原料とした（全体で１００質量部）。その澱粉質原料６００ｇをボウルに入れ、ミキサー（「関東ミキサー」、関東混合機工業株式会社）を用いてビーターにて中速３０秒、高速３０秒で攪拌しながら９０〜９５℃の熱湯３３０ｇを添加し、混合してドウを作製した。得られたドウを製麺機（株式会社大竹麺機）にて圧延し、１．９ｍｍ厚のシート状にして、バットに入れた常温の水にくぐらせた。水にくぐらせたシートを、蒸し器にて９６〜９８℃の条件下で５分間蒸した後、５℃の冷蔵庫にて５時間冷却した。冷却したシートを製麺機（株式会社大竹麺機）にて切り歯＃２０で切断した後、５０℃の乾燥機にて乾燥し、春雨を得た。 Specifically, potato starch and starch No. 1 shown in Table 1 above with respect to 50 parts by mass of corn starch. 2 or starch no. 7 acetylated adipic acid cross-linked tapioca starch was mixed in each formulation shown in the following Table 13 and Table 14 to obtain a starchy raw material (100 parts by mass in total). 600 g of the starch raw material is put in a bowl, and 330 g of hot water at 90 to 95 ° C. is stirred with a mixer (“Kanto mixer”, Kanto blender industry) at a medium speed of 30 seconds and a high speed of 30 seconds. Add and mix to make dough. The obtained dough was rolled with a noodle making machine (Otake noodle machine Co., Ltd.) to form a sheet having a thickness of 1.9 mm and passed through room temperature water in a vat. The sheet passed through water was steamed for 5 minutes in a steamer at 96 to 98 ° C, and then cooled in a refrigerator at 5 ° C for 5 hours. The cooled sheet was cut with incisors # 20 with a noodle making machine (Otake noodle machine) and then dried with a dryer at 50 ° C. to obtain vermicelli.
得られた春雨を沸騰水にて４分間茹で、温めたラーメンスープ（「粉末中華だし」、ヒガシマル醤油株式会社）に入れ、食感（弾力、硬さがあり、歯切れが良いほうが好ましい）と、麺の伸び難さ（麺が伸び難く、食感の経時的な劣化が起こらないことが好ましい）についての官能評価を実施した。評価は、８名のパネラーにて１００点満点で相対評価してもらい、その平均点が８０点以上のときを◎、６０点以上８０点未満のときを○、４０点以上６０点未満のときを△、４０点未満のときを×とした。 The resulting vermicelli is boiled in boiling water for 4 minutes and put into a warm ramen soup ("powdered Chinese soup", Higashimaru Soy Sauce Co., Ltd.), and the texture (elasticity, hardness, preferably better) Sensory evaluation was carried out on the difficulty of stretching the noodles (noodles are difficult to stretch and it is preferable that the texture does not deteriorate over time). Evaluation is made by 8 panelists with a relative rating of 100 points, ◎ when the average score is 80 points or more, ○ when 60 points or more and less than 80 points, 40 points or more and less than 60 points △, and when less than 40 points, ×.
官能評価の結果、表１３に示すように、コーンスターチに配合する馬鈴薯澱粉とアセチル化アジピン酸架橋タピオカ澱粉の配合割合による影響が明らかとなった。 As a result of sensory evaluation, as shown in Table 13, the influence of the blending ratio of potato starch and acetylated adipic acid-crosslinked tapioca starch blended in corn starch became clear.
即ち、コーンスターチ５０質量部に対して馬鈴薯澱粉５０質量部のみを配合した比較例８−１の試験区の春雨では、上記ラーメンスープに入れ、直後に食したときの食感は良好なものの、麺が伸び易く、食感の経時的な劣化が生じた。また、コーンスターチ５０質量部に対してアセチル化アジピン酸架橋タピオカ澱粉５０質量部のみを配合した比較例８−３の試験区の春雨では、歯切れが悪く食感に劣っていた。なお、茹でた際に中心まで火が通りにくくなる傾向もみられた。 That is, in the vermicelli of the test section of Comparative Example 8-1 in which only 50 parts by mass of potato starch is blended with 50 parts by mass of corn starch, the noodles are good in texture when put into the ramen soup and eaten immediately afterwards. Was easy to stretch, and the texture deteriorated with time. Moreover, in the vermicelli of the test section of the comparative example 8-3 which mix | blended only 50 mass parts of acetylated adipic acid bridge | crosslinking tapioca starch with respect to 50 mass parts of corn starch, it was crisp and inferior in texture. There was also a tendency that it was difficult for the fire to pass to the center when boiled.
一方、コーンスターチに配合する澱粉として、馬鈴薯澱粉と澱粉Ｎｏ．２のアセチル化アジピン酸架橋タピオカ澱粉とを併用した場合、それらの配合割合に応じて、馬鈴薯澱粉を多く配合すると食感が改善する傾向となり、アセチル化アジピン酸架橋タピオカ澱粉を多く配合すると麺の伸びや食感の経時的な劣化が抑制される傾向となった。したがって、適当な配合割合を選択することによって、アセチル化アジピン酸架橋タピオカ澱粉が馬鈴薯澱粉に置換して春雨の食感を補うと共に、麺の伸びや食感の経時的な劣化を抑制し、特性の改善された春雨が得られた。特に、コーンスターチ５０質量部に対して馬鈴薯澱粉２５質量部及びアセチル化アジピン酸架橋タピオカ澱粉２５質量部を配合した実施例８−２の試験区での結果が非常に良好であった。 On the other hand, potato starch and starch no. When acetylated adipic acid cross-linked tapioca starch 2 is used in combination, depending on the blending ratio, adding more potato starch tends to improve the texture, and if adding more acetylated adipic acid cross-linked tapioca starch, There was a tendency for the deterioration over time of the elongation and texture to be suppressed. Therefore, by selecting an appropriate blending ratio, acetylated adipic acid-crosslinked tapioca starch is replaced with potato starch to supplement the texture of vermicelli and suppress the deterioration of noodle elongation and texture over time. Improved vermicelli was obtained. In particular, the results in the test section of Example 8-2 in which 25 parts by mass of potato starch and 25 parts by mass of acetylated adipic acid-crosslinked tapioca starch were blended with 50 parts by mass of corn starch were very good.
また、表１４に示すように、アセチル化及びアジピン酸架橋の度合いによる影響が明らかとなった。 Moreover, as shown in Table 14, the influence by the degree of acetylation and adipic acid bridge | crosslinking became clear.
即ち、表１に示すように、澱粉Ｎｏ．２の澱粉は、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って、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であるアセチル化アジピン酸架橋タピオカ澱粉であり、澱粉Ｎｏ．７の澱粉は、澱粉Ｎｏ．２よりアセチル化及びアジピン酸架橋の度合いが大きく、上記アミログラフィー分析における澱粉の糊化特性の範囲に属しないアセチル化アジピン酸架橋タピオカ澱粉である。その澱粉Ｎｏ．７では、馬鈴薯澱粉に置換して春雨の食感を補うと共に、麺の伸びや食感の経時的な劣化を抑制する効果は、限定的であり、両者を共に良好に改善することはできなかった。 That is, as shown in Table 1, starch no. The starch of No. 2 is an acetylated adipic acid cross-linked tapioca starch whose adipic acid group content does not exceed 0.01% by mass, and has a peak viscosity of 800 BU or higher and a breakdown of 150 in amylography analysis at 6% by mass. ˜500 BU Acetylated adipic acid crosslinked tapioca starch, No. 7 starch is starch no. It is an acetylated adipic acid-crosslinked tapioca starch that has a higher degree of acetylation and adipic acid crosslinking than 2, and does not belong to the range of starch gelatinization characteristics in the amylographic analysis. The starch no. No. 7, the effect of substituting potato starch to supplement the texture of vermicelli and suppressing the growth of noodles and deterioration of the texture over time is limited, and both cannot be improved satisfactorily. It was.
以上から、馬鈴薯澱粉を含有してなる春雨において、上記特定の糊化特性を有するアセチル化アジピン酸架橋タピオカ澱粉で馬鈴薯澱粉の一部を適宜置換することによって、馬鈴薯澱粉による春雨の食感を損なわずに、麺の伸びや食感の経時的な劣化を抑制して、その両者を共に良好に改善できることが明らかとなった。 From the above, in the vermicelli containing potato starch, the texture of vermicelli caused by potato starch is impaired by appropriately replacing part of the potato starch with acetylated adipic acid-crosslinked tapioca starch having the above specific gelatinization characteristics. In addition, it became clear that both the elongation of noodles and the texture deterioration over time could be suppressed and both of them could be improved satisfactorily.
すなわち、本発明は、ウルチ種のタピオカ澱粉から製造された、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って、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であることを特徴とするアセチル化アジピン酸架橋タピオカ澱粉を提供するものである。 That is, the present invention is an acetylated adipic acid-crosslinked tapioca starch produced from Uruchi-type tapioca starch and having an adipic acid group content not exceeding 0.01% by mass, and has a peak in amylography analysis at 6% by mass. The present invention provides an acetylated adipic acid-crosslinked tapioca starch having a viscosity of 800 BU or more and a breakdown obtained by subtracting the bottom viscosity from the peak viscosity is 150 to 500 BU.
一方、本発明のもう１つは、未加工のウルチ種タピオカ澱粉に水を加えて澱粉スラリーとし、その澱粉スラリーにアルカリ剤を添加してｐＨ７〜１０に調整した後に、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、前記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％となり、アジピン酸として０．００５〜０．０５質量％となる量で、前記澱粉スラリーのｐＨが保たれるように前記アルカリ剤を添加しながら所定時間かけて添加し、前記未加工のウルチ種タピオカ澱粉にアセチル化及びアジピン酸架橋を施すことを特徴とするアセチル化アジピン酸架橋タピオカ澱粉の製造方法を提供するものである。 On the other hand, in another aspect of the present invention, water is added to raw Uruchi seed tapioca starch to form a starch slurry, an alkaline agent is added to the starch slurry to adjust the pH to 7 to 10, and then adipic acid is added to acetic anhydride. The amount of the acetylated adipic acid crosslinking reaction solution prepared by dissolving the starch slurry with respect to the weight of the dried starch is 0.5 to 6% by mass as acetic anhydride, and 0.005 to 0.05% by mass as adipic acid. In such an amount, the alkaline slurry is added over a predetermined time while maintaining the pH of the starch slurry, and acetylation and adipic acid crosslinking are performed on the raw Ulti-type tapioca starch. A method for producing an acetylated adipic acid-crosslinked tapioca starch is provided.
原資澱粉であるタピオカ澱粉としては、ウルチ種のタピオカ澱粉が用いられる。
As tapioca starch which is the raw starch, Uruchi-type tapioca starch is used .
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