Gel-like starch partial decomposition product and processed food product

Abstract

The present invention addresses the problem of providing: a gel-like starch partial decomposition product which has improved heat resistance and is suitable as a raw material for a food to be cooked by heating; and a processed food. [Solution] A gelatinous starch partial decomposition product which is obtained by decomposing a starting material starch with an enzyme and which has a dextrose equivalent of 1.4-3.5, a weight-average molecular weight of 0.2-5.2 billion, a number-average molecular weight of 4000-12000, and an average molecular weight of 2,000-3,000, is used as a component of the gelatinous starch, said component of the gelatinous starch being obtained by decomposing the starting material starch with the enzyme, and the component of the gelatinous starch being a component of the gelatinous starch having a dextrose equivalent of 1.4-3.5. The gel strength measured according to JIS K 6503 (2001) is 900-4300 g, and the property changes from a gel state to a liquid state when the temperature exceeds 70 DEG C.

Description

Technical Field

[0001] This invention relates to gel-like starch partial decomposition products and processed foods, and particularly to gel-like starch partial decomposition products that are suitable as raw materials for imparting a fatty texture to processed foods, and processed foods using the gel-like starch partial decomposition products. Background Technology

[0002] For example, in processed meat products such as sausages, ham, and meatballs, dextrins have been proposed as substitutes for fatty meats for purposes such as low calorie reduction (see Patent Document 1). Dextrins are known to be gelled starch fractions obtained through the hydrolysis of starch, exhibiting liquid or gel-like properties depending on their concentration when dissolved in water. Therefore, utilizing these properties, dextrins can be widely used in fat substitutes such as those described above.

[0003] Gelatinized starch partial decomposition products can be readily generated, for example, by using enzymes to hydrolyze starch (see Patent Document 2). Gelatinized starch partial decomposition products obtained by such enzymatic hydrolysis can be readily dissolved in water at room temperature while maintaining good viscosity.

[0004] In the market, there are a wide variety of carefully designed processed meat products, such as sausages or salami, meatballs, and meat products. These include processed meat products that are softened by heating and filled with fats or dairy products, and products that are juicy due to their fat content. However, the rising prices of raw materials, such as dairy products or fats, have led to unavoidable increases in food costs. Therefore, there is a demand to replace some of the raw materials in processed foods with alternative foods to reduce costs.

[0005] As a food intended to provide alternatives to ingredients such as oils that soften through the aforementioned heating and cooking, or as alternatives for people allergic to oils, the inventors have diligently researched the effective utilization of gel-like partial starch biomass obtained by using gelled partial starch biomass. While existing gel-like partial starch biomass can maintain a suitable viscosity at room temperature, it is not easy to exhibit the softening properties of oils while maintaining a specified viscosity at higher temperatures such as after heating and cooking.

[0006] Existing technical documents Patent documents Patent Document 1: Japanese Patent No. 3169430 Patent Document 2: Japanese Patent No. 5164340. Summary of the Invention

[0007] The present invention is made in view of the foregoing viewpoint, and provides a gel-like starch partial decomposition product and processed food with improved heat resistance, suitable as a raw material for food to be heated and cooked.

[0008] Solution for solving the problem That is, the first invention relates to a gel-like starch partial decomposition product, which is a gel-like starch partial decomposition product prepared by using a gelled starch partial decomposition product obtained by enzymatic decomposition of raw starch. The gel-like starch partial decomposition product is characterized by having a dextran equivalent of 1.4 to 3.5, a weight-average molecular weight of 200 million to 520 million, a number-average molecular weight of 4,000 to 12,000, a gel strength of 900 g to 4,300 g as determined by JIS K 6503 (2001), and a change in properties from gel-like to liquid when the temperature exceeds 70°C.

[0009] The second invention relates to the gel-like starch partial decomposition product of the first invention, wherein the molecular weight dispersion (weight average molecular weight / number average molecular weight) of the aforementioned gel-like starch partial decomposition product is 42,000 to 60,000.

[0010] The third invention relates to the gel-like starch partial decomposition product of the second invention, wherein the molecular weight dispersion (weight average molecular weight / number average molecular weight) of the aforementioned gel-like starch partial decomposition product is 46,000 to 58,000.

[0011] The fourth invention relates to a gel-like starch partial decomposition product of any one of the first to third inventions, wherein the aforementioned dextrose equivalent is 2.2 to 3.0 and the aforementioned gel strength is 960 g to 2400 g.

[0012] The fifth invention relates to a gel-like starch partial decomposition product of any one of the first to third inventions, wherein the aforementioned weight-average molecular weight is 220 million to 330 million and the aforementioned number-average molecular weight is 4,300 to 7,000.

[0013] The sixth invention relates to the gel-like starch partial decomposition product of the fourth invention, wherein the aforementioned weight-average molecular weight is 220 million to 330 million and the aforementioned number-average molecular weight is 4,300 to 7,000.

[0014] The seventh invention relates to the gel-like starch partial decomposition product of the first invention, wherein the raw starch is potato starch.

[0015] The eighth invention relates to a gel-like starch partial decomposition product of the first invention, wherein the storage modulus G1 and loss modulus G2 of the aforementioned gel-like starch partial decomposition product at 40°C to 70°C satisfy the relationship of the following equation (i). G1-G2>0・・・(i).

[0016] The ninth invention relates to a gel-like starch partial decomposition product of any of the first to third, seventh or eighth inventions, wherein the aforementioned gel-like starch partial decomposition product is used as a thickener for food, a fat substitute for food, or a fat-like substance.

[0017] The 10th invention relates to the use of the gelled starch partial decomposition product of the 4th invention as a thickener for food, a fat substitute for food, or a fat-like substance.

[0018] The 11th invention relates to the use of the gel-like starch partial decomposition product of the 5th invention as a thickener for food, a fat substitute for food, or a fat-like substance.

[0019] The 12th invention relates to the use of the gel-like starch partial decomposition product of the 6th invention as a thickener for food, a fat substitute for food, or a fat-like substance.

[0020] The 13th invention relates to a processed food that uses the gelled starch partial decomposition product of the 9th invention.

[0021] The 14th invention relates to a processed food that uses the gelled starch partial decomposition product of the 10th invention.

[0022] The 15th invention relates to a processed food that uses the gelled starch partial decomposition product of the 11th invention.

[0023] The 16th invention relates to a processed food that uses the gelled starch partial decomposition product of the 12th invention.

[0024] The effects of the invention According to the first invention, the gelled starch partial decomposition product is prepared by using a gelled starch partial decomposition product obtained by enzymatically decomposing raw starch and forming a gel-like gelled starch partial decomposition product. The gelled starch partial decomposition product has a dextran equivalent of 1.4 to 3.5, a weight-average molecular weight of 200 million to 520 million, a number-average molecular weight of 4,000 to 12,000, and a gel strength of 900 g to 4,300 g as measured by JIS K 6503 (2001). Its properties change from gel to liquid above 70°C, thus improving heat resistance and maintaining its gel-like properties before exceeding 70°C. Therefore, the gelled starch partial decomposition product is suitable as a raw material for foods that are heated and cooked.

[0025] According to the gel-like starch partial decomposition product of the second invention, since the molecular weight dispersion (weight-average molecular weight / number-average molecular weight) of the aforementioned gel-like starch partial decomposition product in the first invention is 42,000 to 60,000, adjusting the molecular weight dispersion to a specified amount can improve the heat resistance of the aforementioned gel-like starch partial decomposition product.

[0026] According to the third invention, since the molecular weight dispersion (weight-average molecular weight / number-average molecular weight) of the aforementioned gel-like starch partial decomposition product was 46,000 to 58,000 in the second invention, adjusting the molecular weight dispersion to a specified amount can improve the heat resistance of the aforementioned gel-like starch partial decomposition product.

[0027] According to the fourth invention, since the aforementioned dextran equivalent is 2.2 to 3.0 and the aforementioned gel strength is 960 g to 2400 g in any of the first to third inventions, the productivity of the gel-like starch partial decomposition product is improved.

[0028] According to the fifth invention, since the weight-average molecular weight is 220 million to 330 million and the number-average molecular weight is 4,300 to 7,000 in any of the first to third inventions, the productivity of the gel-like starch partial decomposition product is improved.

[0029] According to the sixth invention, since the aforementioned weight-average molecular weight is 220 million to 330 million and the aforementioned number-average molecular weight is 4,300 to 7,000 in the fourth invention, the productivity of the gel-like starch partial decomposition product is improved.

[0030] According to the gel-like starch partial decomposition product of the 7th invention, since the raw material starch in the 1st invention is potato starch, the raw material is readily available, and the cost of obtaining the gel-like starch partial decomposition product can be suppressed.

[0031] According to the gel-like starch partial decomposition product of the 8th invention, since in the 1st invention, the aforementioned gel-like starch partial decomposition product satisfies the relationship that the value of the storage modulus G1 minus the loss modulus G2 at 40°C to 70°C is greater than 0, the gel-like starch partial decomposition product exhibits enhanced behavior as an elastomer at 40°C to 70°C and can well maintain its gel-like properties.

[0032] According to the 9th invention, since the gel-like starch partially decomposed product is used in any one of the uses of the 1st to 3rd, 7th or 8th invention as a thickener for food, a substitute for oil in food, or an oil-like substance, the gel-like starch partially decomposed product can be used as a thickener for food, etc.

[0033] According to the 10th invention, since the aforementioned gel-like starch partially decomposed product is used in the 4th invention as a thickener for food, a substitute for oil, or an oil-like substance, the gel-like starch partially decomposed product can be used as a thickener for food, etc.

[0034] According to the 11th invention, since the 5th invention uses the aforementioned gel-like starch partially decomposed product as a thickener for food, a substitute for oil, or an oil-like substance, the gel-like starch partially decomposed product can be used as a thickener for food, etc.

[0035] According to the 12th invention, since the gel-like starch partially decomposed product was used in the 6th invention as a thickener for food, a substitute for oil, or an oil-like substance, the gel-like starch partially decomposed product can be used as a thickener for food, etc.

[0036] According to the 13th invention, since the gel-like starch partial decomposition product of the 9th invention is used, it is possible to provide a processed food that uses the gel-like starch partial decomposition product with improved heat resistance as a raw material for heating and cooking.

[0037] According to the 14th invention, since the gel-like starch partial decomposition product of the 10th invention is used, it is possible to provide a processed food that uses the gel-like starch partial decomposition product with improved heat resistance as a raw material for heating and cooking.

[0038] According to the 15th invention, since the gel-like starch partial decomposition product of the 11th invention is used, it is possible to provide a processed food that uses a gel-like starch partial decomposition product with improved heat resistance as a raw material for heating and cooking.

[0039] According to the 16th invention, since the gel-like starch partial decomposition product of the 12th invention is used, it is possible to provide a processed food that uses the gel-like starch partial decomposition product with improved heat resistance as a raw material for heating and cooking.

[0040] Brief description of the attached diagram Figure 1 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product (gelled starch partial decomposition product of Experimental Example 1 at a concentration of 40 wt%) according to a temperature change in an embodiment of the present invention.

[0041] Figure 2A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product (gelled starch partial decomposition product of Experimental Example 2 at a concentration of 40 wt%) according to a temperature change in an embodiment of the present invention.

[0042] Figure 3 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product (gelled starch partial decomposition product of Experimental Example 3 at a concentration of 40 wt%) according to a temperature change in an embodiment of the present invention.

[0043] Figure 4 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product according to an embodiment of the present invention (gelled starch partial decomposition product of Experimental Example 4 at a concentration of 40 wt%) with temperature variation.

[0044] Figure 5 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product (gelled starch partial decomposition product of Experimental Example 5 at a concentration of 40 wt%) according to a temperature change in an embodiment of the present invention.

[0045] Figure 6 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product (gelled starch partial decomposition product of Experimental Example 6 at a concentration of 40 wt%) according to a temperature change in an embodiment of the present invention.

[0046] Figure 7 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product (gelled starch partial decomposition product of Experimental Example 7 at a concentration of 40 wt%) according to a temperature change in an embodiment of the present invention.

[0047] Figure 8 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product according to an embodiment of the present invention (gelled starch partial decomposition product of Experimental Example 8 at a concentration of 40 wt%) with temperature change.

[0048] Figure 9 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product (gelled starch partial decomposition product of Experimental Example 9 at a concentration of 40 wt%) according to a temperature change in an embodiment of the present invention.

[0049] Figure 10A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product according to an embodiment of the present invention (gelled starch partial decomposition product of Experimental Example 10 at a concentration of 40 wt%) with temperature variation.

[0050] Figure 11 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product according to an embodiment of the present invention (gelled starch partial decomposition product of Experimental Example 11 at a concentration of 30 wt%) with temperature change.

[0051] Figure 12 A graph showing the changes in storage modulus G1 and loss modulus G2 of a gelled starch partial decomposition product (gelled starch partial decomposition product of Experimental Example 11 at a concentration of 40 wt%) according to a temperature change in an embodiment of the present invention. Detailed Implementation

[0052] The gelled starch partial decomposition product of one embodiment of the present invention is a substance that has been gelled by dissolving a gelled starch partial decomposition product in water or the like. The gelled starch partial decomposition product is obtained by hydrolyzing raw starch using an enzyme. The raw starch is composed of amylose and amylopectin, etc. Amylose is a substance in which α-D-pyranose is linked in a straight chain via α-1,4 bonds, while amylopectin has a straight-chain portion formed by α-1,4 bonds and a branched portion formed by α-1,6 bonds. When the α-1,4 bonds of starch are broken down using an enzyme, a dextrin-like gelled starch partial decomposition product can be generated. Dextrins, also known as dextrin, maltodextrin, maltodextrin, etc., are sugar chains with both straight-chain and branched structures.

[0053] Enzymes used for starch breakdown can be any enzyme that hydrolyzes the α-1,4 bonds of starch, but are optimally α-amylases [1,4-α-D-glucan glucanohydrolase (EC 3.2.1.1)] and various other enzymes. These enzymes mostly originate from genera such as *Aspergillus* and *Bacillus*. From a kinetic perspective, a higher optimum temperature is better for increased reactivity. Therefore, the best enzymes for starch breakdown are α-amylases from thermophilic bacteria of the same genus, with an optimum temperature of 70–90°C.

[0054] There are no particular limitations on the starch used as a raw material for the partial decomposition of gel-like starch; commercially available and readily available types can be used. For example, in addition to starches from corn (corn starch), wheat, barley, rye, rice, sweet potato (sweet potato), potato (potato starch), peas, edamame, cassava, etc., viscous starches such as glutinous wheat, glutinous millet, and glutinous rice flour, or any of waxy corn starch or glutinous rice starch, can be used. Among these, potato starch is preferred as a raw material. Potato starch is suitable as a raw material because it is readily available.

[0055] Gelated starch partial hydrolysates are obtained by drying the hydrolysates of starch hydrolyzed using enzymes, and are products in a powdery or solid state after drying. Known drying methods such as spray drying, vacuum freeze drying, and vacuum drying using a vacuum drum dryer can be appropriately employed as drying methods after hydrolysis. Gelated starch partial hydrolysates are gelled by dissolving them in water or the like and cooling them to the specified temperature shown in the examples, forming gel-like starch partial hydrolysates.

[0056] Generally, gel-like starch fractions are used as substitutes for fatty meat in processed meat products. They have moderate viscosity at room temperature and liquefy at high temperatures. Therefore, it is not easy to obtain a property that maintains the specified viscosity and softens at high temperatures such as after cooking. Consequently, conventional gel-like starch fractions are not suitable as substitutes for ingredients that soften through cooking, such as retort pouch foods. Therefore, the inventors have made repeated efforts to obtain gel-like starch fractions that exhibit a property of maintaining the specified viscosity and softening at high temperatures such as after cooking, as substitutes for fatty ingredients such as sausages, ham, and meatballs, as well as substitutes or food analogues aimed at reducing the calories of fat-like substances or margarine, butter, lard, etc. The results showed that, among the indicators used to determine the properties of natural polymers such as starch or resin polymers, adjusting the dextran equivalent (DE), weight-average molecular weight (Mw), and number-average molecular weight (Mn) to specified values ​​resulted in a gel strength of 900g–4300g. Consequently, the gel-like starch partial decomposition products changed from a gel state to a liquid state at temperatures exceeding 70°C. It should be noted that the invention cites food products and retortable packaged foods as examples, but these are merely illustrative; even animal products, such as pet food, can utilize this method.

[0057] Dextran equivalent (DE) is one of the indicators used to assess the degree of starch degradation in partially gelled starch products. Dextran is another name for glucose, and starch is a polymer with glucose as its building block. If DE=0, it indicates that the starch has not been degraded. The closer the DE value is to 0, the less starch has been degraded, and the more it resembles starch in characteristics. Generally, a DE value below 10 is referred to as dextrin. If DE=100, it indicates that the starch has been completely degraded to glucose. The closer the DE value is to 100, the more the starch has been degraded and the lower its molecular weight has been. Dextran equivalent can be determined by methods such as the Lane-Eynon method, the Bertrand method, and the Willstatter-Schudel method. In the examples, the general Willstatter-Schudel method can be used as a quantitative method for reducing sugars.

[0058] In the gelled starch partially decomposed product of the present invention, the dextran equivalent (DE) is set to 1.4 to 3.5, preferably 2.2 to 3.0. When the dextran equivalent is too low, the starch partially decomposed product gels during the manufacturing process, making it difficult to manufacture with conventional equipment. When the dextran equivalent is too high, the amount of high-molecular-weight polymers responsible for water retention decreases, making it difficult to obtain practical gelling properties. Furthermore, the lower the dextran equivalent (DE), the lower the degree of starch decomposition in the gelled starch partially decomposed product, resulting in higher viscosity. Therefore, there is a risk of reduced productivity of the gelled starch partially decomposed product. Conversely, the higher the dextran equivalent (DE), the higher the degree of decomposition in the gelled starch partially decomposed product, resulting in lower viscosity. Therefore, the productivity of the gelled starch partially decomposed product becomes good. When the dextran equivalent is 1.4 to 3.5, starch decomposition can be suppressed relatively mildly, making it easily soluble in water (liquid) and offering excellent processing convenience.

[0059] Weight-average molecular weight (Mw) is one of the indicators of average molecular weight used to understand the properties of natural macromolecules such as starch, and it is defined by the following formula (ii). It should be noted that in formula (ii), M... i N is the molecular weight of the molecules present in the polymer. i Molecular weight M i The number of molecules.

[0060] [Mathematical Expression 1] As can be understood from formula (ii), the weight-average molecular weight (Mw) is acutely affected by the size of the constituent molecules. Therefore, the influence of even a very small amount of macromolecules can be taken into account as the value of the average molecular weight. For the gelled starch partial decomposition product of the present invention, its weight-average molecular weight (Mw) is set to 200 million to 520 million, preferably 220 million to 330 million. If the weight-average molecular weight is too small, it is not easy to obtain practical gelling properties because the amount of high molecules that play a water-retaining role is reduced. If the weight-average molecular weight is too large, it is not easy to manufacture with conventional equipment because the starch partial decomposition product gels during the manufacturing process. The smaller the weight-average molecular weight, the better the productivity of the gelled starch partial decomposition product tends to be. The larger the weight-average molecular weight, the more difficult it becomes to manufacture the gelled starch partial decomposition product with conventional equipment, and the productivity tends to decrease. By setting the weight-average molecular weight to 200 million to 520 million, both practical gelling properties and productivity can be achieved. It should be noted that the known high-performance liquid chromatography method can be used as a method for determining the weight-average molecular weight.

[0061] Number-average molecular weight (Mn) is an indicator representing the average molecular weight of each molecule, and it is defined by equation (iii) below. In equation (iii), M... i and N i Same as in formula (ii) above. For the gelled starch partial decomposition product of the present invention, its number-average molecular weight (Mn) is 4000 to 12000, preferably 4300 to 7000. If the number-average molecular weight is too low, the amount of polymer responsible for water retention is reduced, and therefore it is not easy to obtain practical gelling properties. If the number-average molecular weight is too high, the starch partial decomposition product gels during the manufacturing process, and therefore it is not easy to manufacture with conventional equipment. By setting the number-average molecular weight (Mn) to 4000 to 12000, both practical gelling properties and productivity can be achieved. It should be noted that the known high-performance liquid chromatography method can be used as a method for determining the number-average molecular weight.

[0062] [Mathematical Expression 2] For the gel-like starch partially decomposed product of the present invention, its gel strength is 900g to 4300g, more preferably 960g to 2400g. Gel strength is an indicator used to determine the hardness of the gel-like substance, and it is measured according to JIS-K-6503 (2001). If the gel strength is too low, the gel-forming performance is poor, and it becomes difficult to maintain its shape at high temperatures. If the gel strength is too high, it deteriorates the texture of processed foods and is therefore unsuitable as a raw material. By achieving a gel strength of 900g to 4300g, the gel-like starch partially decomposed product provides good elasticity to processed foods. Furthermore, the gel-like starch partially decomposed product ensures that it maintains a specified viscosity while softening at higher temperatures, such as after heating and cooking.

[0063] In the gel-like starch partial decomposition product of the present invention, it was found that, as shown in the examples described later, when the dextran equivalent (DE), weight-average molecular weight (Mw), and number-average molecular weight (Mn) and the gel strength meet the above-mentioned conditions, the gel-like starch partial decomposition product changes from a gel state to a liquid state at temperatures above 70°C, preferably above 75°C, and more preferably above 95°C. In particular, it was found that the lower the degree of decomposition of the gel-like starch partial decomposition product, i.e., the dextran equivalent (DE), the higher the temperature at which the change in the properties of the gel-like starch partial decomposition product occurs.

[0064] Thus, the partial decomposition of gelled starch undergoes a change in properties at temperatures exceeding 70°C. Therefore, even at higher temperatures, such as after cooking processed foods, the partial decomposition of gelled starch exhibits a softening property while maintaining a specified viscosity. Furthermore, the higher the temperature at which this property change occurs, the more slowly the partial decomposition of gelled starch softens. In other words, for partial decomposition of gelled starch, there is a tendency for lower degree of decomposition (DE) and higher water retention or heat resistance. Therefore, this partial decomposition of gelled starch is suitable as a substitute for ingredients that soften due to cooking, such as sausages or ham, meatballs, lard, margarine, and butter. In particular, partial decomposition of gelled starch that undergoes a change in properties at high temperatures is suitable as a substitute for foods cooked at higher temperatures.

[0065] Furthermore, for the gel-like starch partial decomposition product of the present invention, it is preferable that the storage modulus G1 and the loss modulus G2 at 40°C to 70°C satisfy the relationship of the following formula (i). G1-G2>0・・・(i).

[0066] The aforementioned storage modulus G1 represents the behavior as an elastomer, and the loss modulus G2 represents the behavior as a viscous body. This storage modulus G1 or loss modulus G2 can be measured using dynamic viscoelasticity measurements. If the relationship in equation (i) above is satisfied, such that the storage modulus G1 is greater than the loss modulus G2, then the gel-like starch partial decomposition product exhibits stronger elastomer behavior and can better maintain its gel-like properties.

[0067] Furthermore, for the gelled starch partially decomposed product of the present invention, the molecular weight dispersion is 42,000 to 60,000, preferably 46,000 to 58,000. Molecular weight dispersion is an indicator used to determine the extent to which the molecular weight distribution is extended, and it is calculated using (weight-average molecular weight Mw / number-average molecular weight Mn). If the molecular weight dispersion is too small, the amount of polymers responsible for water retention is reduced, making it difficult to obtain practical gelling properties. If it is too large, the starch partially decomposed product gels during the manufacturing process, making it difficult to manufacture with conventional equipment. A molecular weight dispersion of 42,000 to 60,000 balances practical gelling properties with productivity.

[0068] In this invention, the gelled starch partial decomposition product can be used as a thickener in food, a fat substitute, or a fat-like substance. As a thickener, it can be used to adjust the flowability of liquid or paste-like foods. As a fat substitute or fat-like substance, it can be used as a fat raw material in processed meat products such as ham, sausage, meatballs, and lard, or in dairy products such as margarine and butter.

[0069] Furthermore, the gelled starch partially decomposed product of the present invention can be used as a thickener, oil substitute, or oil-like substance in food, and can be provided as a processed food using the gelled starch partially decomposed product of the present invention. Examples of processed foods include those obtained by replacing a portion of the ingredients of foods such as ham, sausage, meatballs, lard, margarine, and butter with the gelled starch partially decomposed product, or composite processed foods formed by combining these foods with other processed foods. In these processed foods, the gelled starch partially decomposed product maintains a specified viscosity and softens upon heating and cooking, thus effectively reproducing the texture of the aforementioned thickener, oil substitute, or oil-like substance. Example

[0070] [Starch Processing] Commercially available potato starch was mixed with an appropriate amount of water, and α-amylase (manufactured by Amano Enzyme Co., Ltd., product number KLEISTASE L1) was added. Enzyme treatment was then performed using a mini-pot (manufactured by Noritake Co., Limited, product number NCP-6 / 10-3 / 3). The liquefied potato starch, after enzyme inactivation treatment, activated carbon treatment, and filtration, was spray-dried using a spray dryer to obtain the gelled starch partially decomposed products of Experimental Examples 1-11.

[0071] Next, the gelled starch partial decomposition products of Test Examples 1-11 and the gel-like starch partial decomposition products obtained from the gelled starch partial decomposition products were subjected to the following determination and evaluation methods. The gel-like starch partial decomposition products were obtained as follows: the gelled starch partial decomposition products of Test Examples 1-11 were diluted in water at a specified concentration corresponding to each determination and evaluation method, and then heated to dissolve them to prepare a starch aqueous solution. This starch aqueous solution was then refrigerated to gelle the starch. The determination and evaluation methods performed included dextran equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), molecular weight dispersion (Mw / Mn), gel strength, heat resistance of the gel, storage modulus and loss modulus, and evaluation of the gel's mouthfeel. The determination and evaluation results are shown in Tables 1-3 described below.

[0072] [Determination of dextrose equivalent] 15 g of the gelled starch partial decomposition powder of Examples 1 to 11 was dissolved in water to prepare 200 ml of aqueous solution. The dextran equivalent (DE) of each gelled starch partial decomposition of Examples 1 to 11 was determined using the Willstatter-Schudel method.

[0073] [Determination of weight-average molecular weight, number-average molecular weight, and molecular weight dispersion] Weight-average molecular weight (Mw), number-average molecular weight (Mn), and molecular weight dispersion (Mw / Mn) were determined using an HPLC (high-performance liquid chromatography) system employing a gel permeation chromatography column. The differential refractive index detector used in this HPLC system was a Shimadzu RID-20A, the pump was a Shimadzu LC-20AD, the column oven was a Shimadzu CTO-20A, and the column was a RESONAC SB-806HQ (8 mm inner diameter × 300 mm length).

[0074] The gelled starch partial decomposition products of Examples 1-11 were dissolved in pure water at a concentration of 3 wt% (solid component concentration), filtered through a 0.45 μm membrane filter, and then packed into the HPLC system described above. Pure water was used as the carrier for separating the components in the solution, the flow rate was set to 1.0 mL / min, and the column temperature was set to 70 °C. Furthermore, as a standard substance with a known molecular weight, SHODEX STANDARD P-82 (pullulan; peak molecular weights 739000, 334000, 216000, 107000, 49700, 22000, 9800, 6300) manufactured by RESONAC Corporation was used. Moreover, the molecular weight distribution data obtained by the HPLC system were analyzed using the SICμ7Plus chromatographic analysis software manufactured by System Instruments Corporation to calculate the weight-average molecular weight (Mw), number-average molecular weight (Mn), and molecular weight dispersion (Mw / Mn). It should be noted that the Z-average molecular weight (M) in Table 1 is... ｚ It is also used as an indicator to understand the properties of natural polymers such as starch or resin polymers, and it is calculated using the HPLC system and chromatographic analysis software mentioned above.

[0075] [Determination of gel strength] The gelled starch partial decomposition products of Examples 1-11 were diluted in water to a concentration of 30 wt% (solid component concentration), and then heated in a microwave oven to dissolve them, thus preparing a starch aqueous solution. This starch aqueous solution was then refrigerated at 10°C for 17 ± 1 hours according to JIS-K-6503 (2001) to gelatinize it into a gel-like state, yielding a gel-like starch partial decomposition product. Subsequently, the gel strength of the gel-like starch partial decomposition product was determined using a COMPAC-100II rheometer manufactured by Sun Scientific Co., Ltd., according to JIS-K-6503 (2001).

[0076] [Evaluation of the heat resistance of the gel] The gelled starch partial decomposition products of Test Examples 1-11 were diluted in water to a concentration of 40 wt% (solid content concentration) and then dissolved by heating in a microwave oven to prepare a starch aqueous solution. 20 g of this starch aqueous solution was refrigerated at 10°C for 17 hours to gelatinize into a gel-like consistency, yielding a gelled starch partial decomposition product. It should be noted that for the gelled starch partial decomposition product of Test Example 11, a starch aqueous solution with a concentration of 30 wt% (solid content concentration) was prepared using the same method to obtain a gelled starch partial decomposition product. Subsequently, the gelled starch partial decomposition product was demolded using a stainless steel clamp with a diameter of 35 mm. The resulting 3 mm thick gelled starch partial decomposition product was used as a sample and heated for 1 minute on a heating plate (manufactured by ASONE Co., Ltd.: HPR-4030) heated to a specified temperature. After heating, the gelled starch partial decomposition product was peeled off the heating plate, and the stickiness of the heating plate surface at this point was evaluated. The heat resistance was evaluated at various temperatures, starting from 50°C and increasing by 10°C each time. A sticky surface without heating was rated "○ (Good)", a slightly sticky surface with heating was rated "△ (Acceptable)", and a sticky surface with heating was rated "× (Poor)". It should be noted that for Test Examples 1-10 and Test Example 11 (30wt%), the evaluation ended at the temperature at which each test example was rated "× (Poor)". For Test Example 11 (40wt%), the evaluation ended at 100°C.

[0077] [Determination of energy storage modulus and loss modulus] The gelled starch partial decomposition products of Test Examples 1-10 were diluted in water at a concentration of 40 wt% (solid component concentration), and the gelled starch partial decomposition product of Test Example 11 was diluted in water at concentrations of 30 wt% and 40 wt% (solid component concentration). The solutions were then heated in a microwave oven to dissolve the solutions, thus preparing starch aqueous solutions. 20 g of this starch aqueous solution was refrigerated at 10°C for 24 hours to gelatinize it into a gel-like substance, yielding gelled starch partial decomposition products. The gelled starch partial decomposition products were then demolded using a stainless steel clamp with a diameter of 35 mm. Using the obtained 3 mm thick gelled starch partial decomposition product as a sample, a dynamic viscoelasticity measuring device (UBM Corporation: Rheosol-G1000T) was used. While continuously applying a strain of 1 degree at a frequency of 1 Hz to the sample held between a lower cup plate and an upper parallel plate, the temperature was increased from 35°C to 90°C at a rate of 1°C / min. The storage modulus G1 and loss modulus G2 were measured. Figures 1-12 The graph shows the results of measuring the storage modulus G1 and loss modulus G2 of the gelled starch partial decomposition products corresponding to each test example. Then, it was evaluated whether the storage modulus G1 and loss modulus G2 measured between 40°C and 70°C always satisfied the relationship G1-G2>0.

[0078] [Gel texture review] Under the same conditions as for evaluating the heat resistance of gels, the gelled starch partial decomposition products of Test Examples 1-11 were dissolved and gelled, thereby obtaining gel-like starch partial decomposition products. Subsequently, using a Yamato Scientific DKM600 constant-temperature thermostat, 2g of a sample of the gel-like starch partial decomposition product was heated at 80°C for 1 minute. For the texture of the gel, a sensory evaluation was performed on both the sample heated at 80°C and the sample stored at room temperature without heating. The sensory evaluation was based on the evaluation of six members of a specialized panel, and the elasticity, viscosity, and insolubility were evaluated according to the following criteria, using Test Example 5 as a reference.

[0079] [The elasticity of the gel] For elasticity, the elasticity is evaluated when the sample is placed in the mouth and chewed with the teeth. The evaluation is conducted as follows: the prototype sample 5, which serves as the reference sample, is set to 3 points, and a 5-point system with 1 point to 5 points is used.

[0080] 5 points: Quite elastic compared to the benchmark.

[0081] 4 points: Slightly more elastic than the benchmark.

[0082] 3 points: Equal to the benchmark product.

[0083] 2 points: Slightly softer than the benchmark.

[0084] 1 point: Quite soft compared to the benchmark.

[0085] [Gel viscosity (とろみ)] For viscosity, the tactile sensation on the tongue when the sample dissolves in the mouth is evaluated. The evaluation, similar to that for gel elasticity, uses a 5-point scale, with the evaluation criteria described below.

[0086] 5 points: It feels quite viscous compared to the reference product.

[0087] 4 points: Slightly viscous compared to the reference product.

[0088] 3 points: Equal to the benchmark product.

[0089] 2 points: The viscosity is barely perceptible compared to the reference product.

[0090] 1 point: The viscosity is barely perceptible compared to the reference product.

[0091] [The poor solubility of the gel] For poor solubility, the solubility of the sample in the mouth is evaluated. The evaluation is conducted using the same 5-point method as for the elasticity and viscosity of the gel, with the evaluation criteria described below.

[0092] 5 points: It is significantly insoluble compared to the reference product but retains its shape.

[0093] 4 points: Slightly insoluble compared to the reference product, but retains its shape.

[0094] 3 points: Equal to the benchmark product.

[0095] 2 points: Slightly more soluble than the reference standard.

[0096] 1 point: Quite soluble compared to the reference standard.

[0097] [Table 1] .

[0098] [Table 2] .

[0099] [Table 3] .

[0100] [Results and Investigations] The study investigated the relationship between the heat resistance of the gel and its storage modulus G1 and loss modulus G2, assuming its use as a raw material for processed foods subjected to heating and cooking. All gel-like starch partial biodegradations using Test Examples 1-4 and 8-11 exhibited the desired properties. In contrast, all gel-like starch partial biodegradations using Test Examples 5-7 did not exhibit the desired properties.

[0101] Therefore, the physical properties of prototype examples 1-4, 8-11 were compared with those of prototype examples 5-7. Molecular weight dispersion (Mw / Mn) and Z-average molecular weight (Mn) were also compared. ｚ While no significant differences were observed, clear differences were found in dextrose equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), and gel strength. Therefore, dextrose equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), and gel strength are considered suitable indicators of the physical properties of gel-like starch partial decomposition products that satisfy the relationship between heat resistance and storage modulus G1 and loss modulus G2.

[0102] Based on a comparison of the physical properties of Test Examples 1-4, 8-11 and Test Examples 5-7, the following conclusions were drawn. It is considered that the preferred physical properties of the gelled starch partial decomposition product are those that satisfy all of the following conditions: dextrose equivalent (DE) of 1.4-3.5, weight-average molecular weight (Mw) of 200 million-520 million, number-average molecular weight (Mn) of 4000-12000, and gel strength of 900g-4300g.

[0103] Furthermore, based on a comparison of the physical properties of Test Examples 1-4, 8-11 and Test Examples 5-7, the following conclusions were drawn. It is believed that if, while satisfying the above four indicators (DE, Mw, Mn, gel strength), the molecular weight dispersion (Mw / Mn) is approximately 42,000 to 60,000, then, as with the gel-like starch partial decomposition products corresponding to Test Examples 1-4, 8-11, the heat resistance is improved, making it suitable as a raw material for processed foods subjected to heating and cooking.

[0104] It should be noted that the following results were confirmed for the gel-like starch partial decomposition products corresponding to Test Examples 1-4 and 8-11. For the gel-like starch partial decomposition products corresponding to Test Examples 1-4 and 8-11, compared to Test Example 5 (reference product), based on the evaluation of gel elasticity, it was confirmed that the gel-like starch partial decomposition products did not easily liquefy and maintained their shape in either the case of storage at room temperature or after heating at 80°C. Furthermore, for the gel-like starch partial decomposition products corresponding to Test Examples 1-4 and 8-11, compared to Test Example 5 (reference product), based on the evaluation of viscosity, it was confirmed that the gel-like starch partial decomposition products felt viscous even at high temperatures (80°C) and had excellent tongue feel compared to the reference product. Regarding the gel-like starch partial decomposition products corresponding to Test Examples 1-4 and 8-11, compared with Test Example 5 (standard product), the gel-like starch partial decomposition products were confirmed to be less soluble even at high temperatures (80°C) and easily maintain their shape, based on the evaluation of poor solubility. In addition, in Test Example 11, the product easily maintained its shape even in the higher temperature range (approximately 100°C), confirming a slower softening property.

[0105] Therefore, for the gel-like starch partial decomposition products corresponding to Experimental Examples 1-4 and 8-11, the effect of Experimental Example 5 (standard product) or better was confirmed in terms of gel texture (elasticity, viscosity, and insolubility). Thus, it is believed that if the gel-like starch partial decomposition products corresponding to Experimental Examples 1-4 and 8-11 are used as raw materials for processed foods, processed foods with excellent textures such as elasticity, viscosity, and insolubility can be obtained. Especially in cases where the properties change further at a high temperature (approximately 100°C) as in Experimental Example 11, suitable properties are easily obtained even under high-temperature cooking conditions such as oven cooking, making it suitable as a raw material for processed foods cooked at high temperatures.

[0106] Furthermore, in the gelled starch partial decomposition products corresponding to Experimental Examples 1-4 and 8-11, the higher the dextran equivalent (DE) and the lower the weight-average molecular weight (Mw), the higher the degree of starch decomposition, and the less difficult it is to gelle the gelled starch partial decomposition products. This shows a tendency to easily improve productivity. Therefore, considering productivity, the gelled starch partial decomposition products of Experimental Examples 2-4 and 8-10 are considered preferred. Thus, physical properties considered good for productivity of gelled starch partial decomposition products include a dextran equivalent (DE) of 2.2-3.0 and a gel strength of 960g-2400g. Physical properties considered good for productivity of gelled starch partial decomposition products also include a weight-average molecular weight (Mw) of 220 million-330 million and a number-average molecular weight (Mn) of 4300-7000.

[0107] Based on the above, in this invention, the dextran equivalent of the gelled starch partial decomposition product is 1.4 to 3.5, the weight-average molecular weight of the gelled starch partial decomposition product is 200 million to 520 million, the number-average molecular weight is 4,000 to 12,000, the gel strength measured according to JIS K6503 (2001) is 900 g to 4,300 g, and the property changes from gel to liquid when the temperature exceeds 70°C. Therefore, the heat resistance is improved, and the gel property can be maintained before the temperature exceeds 70°C. Thus, the gelled starch partial decomposition product can exhibit a softened property that maintains a specified viscosity, such as sausage, ham, meatballs, lard, margarine, and butter, even at relatively high temperatures after heating and cooking, making it suitable as a raw material for foods that are heated and cooked.

[0108] Industrial availability The gel-like starch partial biodegradation of the present invention exhibits improved heat resistance, maintaining its gel-like properties up to 70°C. Therefore, the gel-like starch partial biodegradation of the present invention can slowly change its properties during heating and cooking, making it suitable as a raw material for foods subjected to heating and cooking. Thus, the gel-like starch partial biodegradation of the present invention shows promise as a new alternative food for ingredients that soften during heating and cooking, such as sausages, ham, meatballs, lard, margarine, and butter.

Claims

1. A gel-like starch partially decomposed product, characterized in that it is prepared by using a gelled starch partially decomposed product obtained by enzymatic decomposition of raw starch, and forming a gel-like starch partially decomposed product, wherein... The dextran equivalent of the gelled starch partial decomposition product is 1.4–3.

5. For the gel-like starch partial decomposition product, the weight-average molecular weight is 200 million to 520 million, the number-average molecular weight is 4,000 to 12,000, the gel strength determined according to JIS K 6503 (2001) is 900 g to 4,300 g, and the property changes from gel to liquid when the temperature exceeds 70°C.

2. The gel-like starch partial decomposition product according to claim 1, wherein, The molecular weight dispersion (weight-average molecular weight / number-average molecular weight) of the gel-like starch partial decomposition product is 42,000 to 60,000.

3. The gel-like starch partial decomposition product according to claim 2, wherein, The molecular weight dispersion (weight-average molecular weight / number-average molecular weight) of the gel-like starch partial decomposition product is 46,000 to 58,000.

4. The gel-like starch partial decomposition product according to any one of claims 1 to 3, wherein, The dextran equivalent is 2.2 to 3.0, and the gel strength is 960 g to 2400 g.

5. The gel-like starch partial decomposition product according to any one of claims 1 to 3, wherein, The weight-average molecular weight is 220 million to 330 million, and the number-average molecular weight is 4,300 to 7,000.

6. The gel-like starch partial decomposition product according to claim 4, wherein, The weight-average molecular weight is 220 million to 330 million, and the number-average molecular weight is 4,300 to 7,000.

7. The gel-like starch partial decomposition product according to claim 1, wherein, The raw material starch is potato starch.

8. The gel-like starch partial decomposition product according to claim 1, wherein, The storage modulus G1 and loss modulus G2 of the gelled starch partial decomposition product at 40℃~70℃ satisfy the following relationship (i): G1-G2>0・・・(i).

9. The gel-like starch partial decomposition product according to any one of claims 1 to 3, 7 or 8, wherein, The gelled starch partial decomposition product is used for any of the following purposes: thickening agent for food, oil substitute food, or oil-like substance.

10. The gel-like starch partial decomposition product according to claim 4, wherein, The gelled starch partial decomposition product is used for any of the following purposes: thickening agent for food, oil substitute food, or oil-like substance.

11. The gel-like starch partial decomposition product according to claim 5, wherein, The gelled starch partial decomposition product is used for any of the following purposes: thickening agent for food, oil substitute food, or oil-like substance.

12. The gel-like starch partial decomposition product according to claim 6, wherein, The gelled starch partial decomposition product is used for any of the following purposes: thickening agent for food, oil substitute food, or oil-like substance.

13. A processed food product, characterized in that, The gel-like starch partial decomposition product according to claim 9 was used.

14. A processed food product, characterized in that, The gel-like starch partial decomposition product according to claim 10 was used.

15. A processed food product, characterized in that, The gel-like starch partial decomposition product according to claim 11 was used.

16. A processed food product, characterized in that, The gel-like starch partial decomposition product according to claim 12 was used.

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