JP6797502B1 - 膨潤抑制澱粉の製造方法 - Google Patents
膨潤抑制澱粉の製造方法 Download PDFInfo
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- JP6797502B1 JP6797502B1 JP2019208713A JP2019208713A JP6797502B1 JP 6797502 B1 JP6797502 B1 JP 6797502B1 JP 2019208713 A JP2019208713 A JP 2019208713A JP 2019208713 A JP2019208713 A JP 2019208713A JP 6797502 B1 JP6797502 B1 JP 6797502B1
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- 229920002472 Starch Polymers 0.000 title claims abstract description 163
- 235000019698 starch Nutrition 0.000 title claims abstract description 163
- 239000008107 starch Substances 0.000 title claims abstract description 162
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 230000015556 catabolic process Effects 0.000 claims abstract description 24
- 235000013305 food Nutrition 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 18
- 229920001592 potato starch Polymers 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 244000144972 livestock Species 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000003431 cross linking reagent Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 239000005871 repellent Substances 0.000 abstract description 2
- 238000010586 diagram Methods 0.000 abstract 1
- 230000008961 swelling Effects 0.000 description 31
- 230000006378 damage Effects 0.000 description 18
- 230000001629 suppression Effects 0.000 description 17
- 240000003183 Manihot esculenta Species 0.000 description 13
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 13
- 229920002261 Corn starch Polymers 0.000 description 11
- 239000008120 corn starch Substances 0.000 description 11
- 229940099112 cornstarch Drugs 0.000 description 11
- 238000000691 measurement method Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 229920000881 Modified starch Polymers 0.000 description 4
- 239000004368 Modified starch Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013570 smoothie Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000003149 assay kit Methods 0.000 description 1
- 238000012993 chemical processing Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- -1 organic acid salt Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/06—Drying; Forming
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
M1:加熱処理前の澱粉の水分(%)
M0:常温常湿下における澱粉の平衡水分(%)
常温常湿下において1週間以上静置することで十分平衡化した澱粉の水分を、迅速水分計を用いて130℃、20分の条件で、測定する。迅速水分計としては、例えばBrabender社製、型式MT−Cを用いることができる。
加水、あるいは乾燥機を用いて乾燥し、所定の水分に調整した澱粉を迅速水分計に供し、130℃、20分の条件で水分を測定する。
ブレークダウン値=最高粘度−最低粘度
迅速水分計(Brabender社製、型式MT−C)を用いて130℃、20分の条件で、常温常湿下における澱粉の水分を測定した。
加水、あるいは乾燥機を用いて乾燥し、所定の水分に調整した澱粉を迅速水分計に供し、130℃、20分の条件で水分を測定した。
澱粉糊液の粘度は、糊粘度測定装置(Perten社製のRapid Visco Analyser:RVA、型式RVA−4500)を用いて、以下のようにして測定した。すなわち、固形分換算で1.8gの試料澱粉をアルミ缶に入れ、精製水を加えて総量30gとした後(6質量%)、パドルをセットし、上記表1で表される条件で粘度を測定した。
ブレークダウン値=最高粘度−最低粘度
Megazyme社製「STARCH DAMAGE ASSAY KIT」を用いて、それに添付されたプロトコールに従って測定した。
(試料1〜6)
未加工のタピオカ(M0=13.0)150gを表2に示した水分(M1)となるように加水あるいは乾燥して調整した。次に、試料2〜6は送風型乾燥機を用い、各澱粉に対し表2の条件で加熱処理して調製した。試料1は、送風型乾燥機では外気の影響で澱粉の水分を所望の低い値に維持できないため減圧乾燥機を用い、表2の条件で加熱処理して調製した。なお、未加工タピオカのpHは6.0であった。
加熱温度を表3の通りとした以外は、試料2〜6と同様にタピオカを加熱処理し、試料7〜試料15を調製した。結果を表3に示した。
M1の値及び加熱温度を表4の通りとした以外は、試料2〜6と同様にタピオカを加熱処理し、試料16〜試料21を調製した。結果を表4に示した。
未加工のタピオカ230gを表5に示した水分(M1)となるように調整した。次に、混練機(0.5L容バッチニーダー)を用いて各澱粉に対し表5の条件で加熱処理し、試料22〜26を調製した。
原料に未加工の馬鈴薯澱粉あるいは未加工のコーンスターチを用い、加熱温度を表6の通りとした以外は、試験2〜6と同様に加熱処理し、試料27〜29を調製した。また、原料に未加工のコーンスターチを用い、加熱温度を表6の通りとした以外は、試験22〜26と同様に加熱処理し、試料30を調製した。なお、未加工馬鈴薯澱粉および未加工コーンスターチのpHは、それぞれ7.0および4.0であった。
試料1、2、17、18、22、23を用いて、表7に示す配合比率で次のようにしてフルーツソースを作製した。すなわち、RVA専用アルミ缶に澱粉試料(試料1、2、17、18、22、23)、糖液、フランボワーズピューレ、グラニュー糖を計量し、精製水を加え、混合撹拌後、50%クエン酸溶液を用いてpH3.0となるように調整し、総量30gの溶液を調製した。パドルをセットし、得られた溶液を糊粘度測定装置に供することで、加熱処理を行った。加熱条件は、160rpmで55℃から85℃にかけて毎分3℃の速度で昇温後、7分間維持した。その後、流水で室温まで冷却した。
Claims (6)
- M1−M0が−10〜20の範囲である澱粉を55〜205℃の条件下で加熱処理し、澱粉糊液のブレークダウン値を前記加熱処理前の値の75%以下とする工程を含み、
前記加熱処理は、密閉型加熱設備を用いて行うことを特徴とする、膨潤抑制澱粉の製造方法(ただし湿熱処理澱粉の製造方法を除く)。
M1:加熱処理前の澱粉の水分(%)
M0:常温常湿下における澱粉の平衡水分(%) - M1−M0を−10〜20の範囲に調整する工程を含むことを特徴とする、請求項1に記載の膨潤抑制澱粉の製造方法。
- 原料澱粉が未加工澱粉である、請求項1又は2に記載の膨潤抑制澱粉の製造方法。
- 原料澱粉が未加工イモ類澱粉である、請求項1〜3のいずれか1項に記載の膨潤抑制澱粉の製造方法。
- 請求項1〜4のいずれか1項に記載の方法で膨潤抑制澱粉を製造した後、得られた当該膨潤抑制澱粉を原料として配合する、飲食品の製造方法。
- 前記飲食品がスープ・ソース類、水畜肉加工食品、及びフライ食品の少なくとも1つである、請求項5に記載の飲食品の製造方法。
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019208713A JP6797502B1 (ja) | 2019-11-19 | 2019-11-19 | 膨潤抑制澱粉の製造方法 |
PCT/JP2020/040127 WO2021100410A1 (ja) | 2019-11-19 | 2020-10-26 | 膨潤抑制澱粉の製造方法 |
EP20888794.3A EP4062768A4 (en) | 2019-11-19 | 2020-10-26 | METHOD FOR PRODUCING ANTI-SELLING STARCH |
US17/777,814 US20220411539A1 (en) | 2019-11-19 | 2020-10-26 | Method for manufacturing swelling-inhibited starch |
CN202080079479.6A CN114727631A (zh) | 2019-11-19 | 2020-10-26 | 溶胀抑制淀粉的制造方法 |
Applications Claiming Priority (1)
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JP2019208713A JP6797502B1 (ja) | 2019-11-19 | 2019-11-19 | 膨潤抑制澱粉の製造方法 |
Publications (2)
Publication Number | Publication Date |
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JP6797502B1 true JP6797502B1 (ja) | 2020-12-09 |
JP2021078418A JP2021078418A (ja) | 2021-05-27 |
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JP2019208713A Ceased JP6797502B1 (ja) | 2019-11-19 | 2019-11-19 | 膨潤抑制澱粉の製造方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20220411539A1 (ja) |
EP (1) | EP4062768A4 (ja) |
JP (1) | JP6797502B1 (ja) |
CN (1) | CN114727631A (ja) |
WO (1) | WO2021100410A1 (ja) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH09503549A (ja) * | 1994-07-29 | 1997-04-08 | ナショナル スターチ アンド ケミカル インベストメント ホールディング コーポレイション | 熱抑制したデンプン及びフラワー並びにその製造のための方法 |
JPH11332480A (ja) * | 1998-05-26 | 1999-12-07 | Sanwa Kosan Kk | ゼリー食品及びその製造方法 |
JP2009296961A (ja) * | 2008-06-16 | 2009-12-24 | Sanwa Denpun Kogyo Kk | 改質された食品用澱粉およびその製造方法 |
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CA376871A (en) * | 1938-10-04 | Credo Julius | Starch manufacture | |
US4013799A (en) * | 1972-05-30 | 1977-03-22 | Gerber Products Company | Preparation of a stabilized precooked baby food formulation thickened with modified tapioca starch |
WO1996003892A1 (en) * | 1994-07-29 | 1996-02-15 | National Starch And Chemical Investment Holding Corporation | Foods containing thermally-inhibited starches and flours |
BR9506290A (pt) * | 1994-07-29 | 1997-08-12 | Nat Starch Chem Invest | Processo para fazer amido granular termicamente inibido não-pré-gelatinizado amido alimento processo para fazer farinha granuladar termicamente inibida não-pré-gelatinazada e farinha |
JP3213574B2 (ja) | 1997-10-27 | 2001-10-02 | 日本食品化工株式会社 | 食物繊維高含有澱粉素材の製造法 |
JP3968714B2 (ja) | 2003-08-01 | 2007-08-29 | 株式会社J−オイルミルズ | 多糖類コーティング澱粉およびその製造方法 |
JP2005171112A (ja) | 2003-12-12 | 2005-06-30 | Nippon Starch Chemical Co Ltd | 変性澱粉およびその製造方法 |
JP6450130B2 (ja) * | 2014-10-02 | 2019-01-09 | グリコ栄養食品株式会社 | 食感改良組成物 |
US9828440B2 (en) * | 2015-06-25 | 2017-11-28 | Corn Products Development, Inc. | Physically modified sago starch |
EA037606B1 (ru) * | 2016-10-13 | 2021-04-20 | Стихтинг Вагенинген Рисерч | Химически немодифицированные пищевые крахмалы |
JP6651272B1 (ja) * | 2019-03-29 | 2020-02-19 | 日本食品化工株式会社 | 水畜産肉製品改良剤及び水畜産肉製品 |
-
2019
- 2019-11-19 JP JP2019208713A patent/JP6797502B1/ja not_active Ceased
-
2020
- 2020-10-26 EP EP20888794.3A patent/EP4062768A4/en active Pending
- 2020-10-26 WO PCT/JP2020/040127 patent/WO2021100410A1/ja unknown
- 2020-10-26 US US17/777,814 patent/US20220411539A1/en active Pending
- 2020-10-26 CN CN202080079479.6A patent/CN114727631A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH09503549A (ja) * | 1994-07-29 | 1997-04-08 | ナショナル スターチ アンド ケミカル インベストメント ホールディング コーポレイション | 熱抑制したデンプン及びフラワー並びにその製造のための方法 |
JPH11332480A (ja) * | 1998-05-26 | 1999-12-07 | Sanwa Kosan Kk | ゼリー食品及びその製造方法 |
JP2009296961A (ja) * | 2008-06-16 | 2009-12-24 | Sanwa Denpun Kogyo Kk | 改質された食品用澱粉およびその製造方法 |
Non-Patent Citations (2)
Title |
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CARBOHYDRATE POLYMERS, vol. 79, JPN6020005525, 2010, pages 633 - 641, ISSN: 0004281013 * |
STARCH, vol. 62, JPN6020005524, 2010, pages 28 - 40, ISSN: 0004281012 * |
Also Published As
Publication number | Publication date |
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CN114727631A (zh) | 2022-07-08 |
JP2021078418A (ja) | 2021-05-27 |
WO2021100410A1 (ja) | 2021-05-27 |
US20220411539A1 (en) | 2022-12-29 |
EP4062768A1 (en) | 2022-09-28 |
EP4062768A4 (en) | 2023-12-27 |
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