Food starch composition and its manufacturing method

Abstract

This invention provides novel materials that can improve the texture of food or impart new functions to food. This invention relates to a food starch composition, characterized by: a B-type viscosity (Pa·s) of a slurry obtained by mixing the aforementioned food starch composition, edible oil (in a mass equivalent of twice that of the food starch composition), and water (in a mass equivalent of seven times that of the food starch composition) in this order without heating at 20°C, measured at 30 rpm for 30 seconds, being 2 Pa·s or more and 100 Pa·s or less; and a B-type viscosity (Pa·s) obtained by cooling or heating the aforementioned slurry and measuring it at 30 rpm for 30 seconds, satisfying the following condition: "The B-type viscosity at 0°C is more than twice and less than 30 times the B-type viscosity at 90°C".

Description

Technical Field

[0001] This invention relates to food starch compositions and their manufacturing methods. Furthermore, this invention relates to emulsified compositions containing food starch compositions, ice cream and other foods containing food starch compositions or emulsified compositions, and ice crystal stabilizers and methods for stabilizing ice crystals using food starch compositions or emulsified compositions as active ingredients. Prior Technology

[0002] To improve the texture and add new functions to various processed foods such as baked goods, pastries, ice cream, noodles, dairy products, and meat products, some people use processed starch. In recent years, due to consumers' pursuit of diverse textures, the food industry's expectations for processed starch have increased. Furthermore, in order to enhance product value, there is a demand for novel materials that can endow food with various functions. For example, frozen foods such as ice cream may experience a problem when the storage temperature rises due to opening and closing of doors in commercial and home cold storage facilities or during the transport of dry ice. This can cause ice crystals to grow in the frozen foods, resulting in a gritty or grainy texture and a poorer taste. Patent document 1 discloses a composite modified starch obtained by high-pressure treatment of raw starch or modified starch in the presence of surfactants, and describes its excellent processing characteristics and aging resistance. [Previous Technical Documents] [Patent Literature]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2007-070580 Summary of the Invention

[0004] [The problem that the invention aims to solve]

[0005] Under such circumstances, there is a desire to provide novel materials that can improve the taste of food and give it new functions. Especially in frozen foods such as ice cream, it is hoped that the ice crystals will remain stable even when placed in unstable temperature conditions where the storage temperature may rise. [Methods for solving problems]

[0006] This invention relates to the following: food starch composition and its manufacturing method; emulsion composition containing food starch composition; food containing food starch composition or emulsion composition; and ice crystal stabilizer and ice crystal stabilization method using food starch composition or emulsion composition as active ingredients. [1] A starch composition for food use, characterized in that: The viscosity B (Pa·s) of a paste obtained by mixing the food starch composition, edible oil (in a mass equivalent to twice that of the food starch composition), and water (in a mass equivalent to seven times that of the food starch composition) in this order without heating at 20°C, is measured at 30 rpm for 30 seconds. The result is a value between 2 Pa·s and 100 Pa·s. The B-type viscosity (Pa·s) obtained by cooling or heating the slurry and measuring it at 30 rpm for 30 seconds meets the following conditions: The viscosity of type B at 0°C is more than twice but less than 30 times that of type B at 90°C. [2] The food starch composition of [1] wherein the B-type viscosity (Pa·s) of the paste at 0°C is 5 Pa·s or more and 300 Pa·s or less. [3] For food starch compositions such as [1] or [2], wherein, when the slurry is subjected to three freeze-thaw cycles under the following conditions, the difference between the type B viscosity (Pa·s) at each temperature of 20°C, 30°C, 40°C, 50°C and 60°C and the type B viscosity (Pa·s) at each temperature before the freeze-thaw cycle is within 10.0 Pa·s; Conditions for a freeze-thaw cycle: The first cycle involves cooling the slurry, prepared at room temperature, to -10°C at a cooling rate of -1°C / min and maintaining this state for at least 15 hours. Then, the slurry is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained at this state for at least 15 hours. After the second cycle, the slurry after the first cycle is heated to 60°C at a heating rate of 45°C / min, and then cooled to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours. [4] The food starch composition of any one of [1] to [3], wherein the food starch composition is a food starch composition obtained by heating one or more of the group consisting of raw potato starch and chemical starch of the raw potato starch and fatty acid polyglycerol ester under a pressure of 0 MPa or higher but not exceeding 100 MPa, and contains a starch-lipid complex. [5] In the food starch composition of [4], the mass ratio of the fatty acid polyglycerol ester is 0.01 parts by mass and 4.8 parts by mass and 100 parts by mass of raw starch selected from the group consisting of raw potato starch and chemical starch of raw potato starch. [6] A food starch composition is prepared by heating one or more of the group consisting of raw potato starch and chemical starch of the raw potato starch and fatty acid polyglycerol ester under a pressure of 0 MPa or higher but less than 100 MPa, and contains a starch-lipid complex. [7] In the food starch composition of [6], the mass ratio of the fatty acid polyglycerol ester is 0.01 parts by mass and 4.8 parts by mass and 100 parts by mass of raw starch selected from the group consisting of raw potato starch and chemical starch of raw potato starch. [8] Food starch composition such as [6] or [7], wherein the chemical starch of the raw potato starch is a chemical starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, hydroxypropylation and esterification. [9] A food starch composition of any one of [6] to [8], wherein the fatty acid polyglycerol ester has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of 2 or more and 9 or less.

[10] The food starch composition of any one of [6] to [9], wherein the B-type viscosity (Pa·s) of the slurry obtained by mixing the food starch composition, an amount of edible oil (based on a mass ratio of 2 times that of the food starch composition), and an amount of water (based on a mass ratio of 7 times that of the food starch composition) in this order without heating is measured at 20°C under conditions of 30 rpm and 30 seconds, is 2 Pa·s or more and 100 Pa·s or less. The B-type viscosity (Pa·s) obtained by cooling or heating the slurry and measuring it at 30 rpm for 30 seconds meets the following conditions: The viscosity of type B at 0°C is more than twice but less than 30 times that of type B at 90°C.

[11] The food starch composition of

[10] wherein the B-type viscosity of the paste at 0°C is 5 Pa·s or more and 300 Pa·s or less.

[12] For food starch compositions such as

[10] or

[11] , wherein, when the slurry is subjected to three freeze-thaw cycles under the following conditions, the difference between the aforementioned type B viscosity (Pa·s) at each temperature of 20°C, 30°C, 40°C, 50°C and 60°C and the type B viscosity (Pa·s) at each temperature before the freeze-thaw cycle is within 10.0 Pa·s; Conditions for a freeze-thaw cycle: The first cycle involves cooling the slurry, prepared at room temperature, to -10°C at a cooling rate of -1°C / min and maintaining this state for at least 15 hours. Then, the slurry is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained at this state for at least 15 hours. After the second cycle, the slurry after the first cycle is heated to 60°C at a heating rate of 45°C / min, and then cooled to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours.

[13] A method for manufacturing a starch composition for food use includes a heat treatment step, wherein the heat treatment step is performed on a mixture of raw materials containing one or more of a group consisting of raw potato starch and chemical starches composed of the raw potato starch, and fatty acid polyglycerol esters, under a pressure of 0 MPa or higher but not exceeding 100 MPa.

[14] In the method for manufacturing a food starch composition as described in

[13] , the mass ratio of the fatty acid polyglycerol ester is 0.01 parts by mass and 4.8 parts by mass and 100 parts by mass of raw starch selected from the group consisting of raw potato starch and chemical starch of raw potato starch.

[15] A method for manufacturing a food starch composition as described in

[13] or

[14] , wherein the chemical starch of the raw potato starch is a chemical starch produced by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, hydroxypropylation and esterification.

[16] A method for manufacturing a food starch composition as described in any of

[13] to

[15] , wherein the fatty acid polyglycerol ester has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of 2 or more and 9 or less.

[17] A method for manufacturing a food starch composition as described in any of

[13] to

[16] , wherein the heat treatment step includes: performing heat treatment by pressing and extruding the raw material mixture using an extruder.

[18] An emulsified composition comprising a food starch composition as described in any one of [1] to

[12] , an edible oil in an amount of 0.5 times or more and 10 times or less by weight relative to the food starch composition, and water in an amount of 0.5 times or more and 10 times or less by weight.

[19] A food product containing a food starch composition as described in any of [1] to

[12] or an emulsified composition as described in

[18] .

[20] Such as

[19] , the food is ice.

[21] A method for giving ice cream a thick texture includes: incorporating a food starch composition as described in [1] to

[12] or an emulsified composition as described in

[18] .

[22] An ice crystal stabilizer, wherein the active ingredient is a food starch composition as described in any one of [1] to

[12] or an emulsifying composition as described in

[18] .

[23] A method for stabilizing ice crystals in frozen food, comprising: incorporating a food starch composition as described in any one of [1] to

[12] or an emulsified composition as described in

[18] . [Effects of the Invention]

[0007] The food-grade starch composition of this invention has high oil and water absorption properties and can exhibit characteristic properties by mixing with edible oils and water. According to the ideal form of this invention, by incorporating the food-grade starch composition of this invention into food with edible oils and water, or by incorporating it into food with water, the food can be given good palatability, a rich and smooth texture, etc., thereby improving the taste or giving it a new taste.

[0008] The ice crystal stabilizer of this invention can inhibit the growth of ice crystals in frozen foods even under unstable freezing conditions such as the opening and closing of doors in commercial and home freezers, and during dry ice transport. More specifically, for example, if the ice crystal stabilizer of this invention is used in frozen products, even under the above-mentioned storage conditions, there will be no gritty or grainy texture, and the product will maintain a smooth texture for a long time. Furthermore, if the ice crystal stabilizer of this invention is used in frozen products, it will not easily melt even under unstable temperature conditions, thus providing excellent shape retention. Simple Explanation of the Diagram

[0009] [Figure 1] is a photograph showing the properties of a paste containing the food starch composition of Examples 1-2 (food starch composition: edible oil: water = 1:2:7) in a non-heated state. [Figure 2] is a graph showing the change in viscosity characteristics of a slurry containing the food starch composition of Examples 1-2 (food starch composition: edible oil: water = 1:2:7) after three freeze-thaw cycles. [Figure 3](a) to (c) are photographs showing the properties of each slurry at 20°C during (a) the first freeze-thaw cycle, (b) the second freeze-thaw cycle, and (c) the third freeze-thaw cycle of the slurry containing the food starch composition of Examples 1-2 (food starch composition: edible oil: water = 1:2:7). [Figure 4] is a graph showing the change in viscosity characteristics of a slurry containing the food starch composition of Example 3 (food starch composition: edible oil: water = 1:2:7) after three freeze-thaw cycles. [Figure 5](a) to (c) are photographs showing the properties of each slurry at 20°C during (a) the first freeze-thaw cycle, (b) the second freeze-thaw cycle, and (c) the third freeze-thaw cycle of the slurry containing the food starch composition of Example 3 (food starch composition: edible oil: water = 1:2:7). [Figure 6] is a graph showing the change in viscosity characteristics of a slurry containing the food starch composition of Example 5 (food starch composition: edible oil: water = 1:2:7) after three freeze-thaw cycles. [Figure 7](a) to (c) are photographs showing the properties of each slurry at 20°C during (a) the first freeze-thaw cycle, (b) the second freeze-thaw cycle, and (c) the third freeze-thaw cycle when the slurry containing the food starch composition of Example 5 (food starch composition: edible oil: water = 1:2:7) was subjected to three freeze-thaw cycles. [Figure 8](a) and (b) are microscopic images of ice crystals in Example 17 (a) and Example 17 (b). Implementation

[0010] The following provides a more detailed description of various embodiments of the present invention.

[0011] 1. Starch composition for food use The food starch composition of the present invention is a starch-lipid complex containing starch selected from the group consisting of raw starch and chemically processed starch. It includes: a first state sample defined by the characteristic viscosity properties of a slurry obtained by mixing edible oil and water; and a second state sample defined by the raw materials and their processing methods. The following describes each state sample.

[0012] (1) First state sample The first type of food starch composition is characterized by the following: a slurry obtained by mixing the food starch composition, edible oil (in a mass equivalent to twice that of the food starch composition), and water (in a mass equivalent to seven times that of the food starch composition) in this order without heating at 20°C, has a type B viscosity (Pa·s) of 2 Pa·s or more and 100 Pa·s or less. The B-type viscosity (Pa·s) obtained by cooling or heating the slurry and measuring it at 30 rpm for 30 seconds meets the following conditions: The B-type viscosity at 0°C is more than twice but less than 30 times the B-type viscosity at 90°C. Ideally, the aforementioned slurry exhibits viscoelasticity similar to mochi.

[0013] As described above, the food starch composition of the first state has the characteristic that, when the aforementioned food starch composition, edible oil in an amount twice the mass of the aforementioned food starch composition, and water in an order of mixing, can form a slurry without heating, at 20°C. According to the ideal state, this slurry system is an emulsified slurry in which the aqueous and oil phases are completely emulsified without separation. Furthermore, the slurry described here does not include the case where the aqueous and oil phases fail to emulsify and form clumps in the presence of the aforementioned food starch composition. Generally known raw starch and chemical starch do not have such high water and oil absorption. If edible oil in an amount twice the mass of the aforementioned food starch composition and water in an order of mixing, the aqueous and oil phases will separate. However, the food starch composition of the first state has high water and oil absorption, and emulsifies edible oil in an amount twice the mass of the aforementioned food starch composition and water in an order of mixing, thus possessing the characteristic property of forming a slurry without heating.

[0014] The aforementioned edible oils are not specifically limited as long as they are intended for use in food. Examples include: vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, kapok seed oil, evening primrose oil, flaxseed oil, perilla oil, palm oil, palm kernel oil, and coconut oil; animal oils such as fish oil, lard, beef tallow, and milk fat; medium-chain triglycerides; and processed oils made by processing one or more of the following methods selected from the group consisting of transesterification, hydrogenation, and fractionation. Of these, the edible oils mentioned above are preferably selected from one or more of the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, sunflower oil, safflower oil, sesame oil, olive oil, flaxseed oil, perilla oil, and coconut oil; more preferably, they are selected from one or more of the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, olive oil, and coconut oil; and particularly preferably, they are selected from one or more of the group consisting of rapeseed oil, olive oil, and coconut oil. Regarding the food starch composition of the first embodiment of the present invention, any edible oil that exhibits the aforementioned viscosity characteristics when used with any one or more of the aforementioned oils is acceptable.

[0015] The aforementioned paste, in terms of one of its characteristic properties, should possess a viscoelasticity similar to that of mochi. Here, "viscoelasticity similar to that of mochi" refers to the property that, if a portion of the paste is lifted up, it will stretch without breaking due to its own viscoelasticity, just like mochi. As mentioned above, the aforementioned slurry can be in the form of a viscous fluid under predetermined conditions. According to the ideal state, the food starch composition of the first state, by being mixed with edible oil and water in food or its raw material composition, or by being mixed with water in food or its raw material composition, can give the food good palatability, a rich and smooth texture.

[0016] Furthermore, the aforementioned slurry, measured under unheated conditions (approximately 20°C) at 30 rpm for 30 seconds, has a Type B viscosity (Pa·s) value of 2 Pa·s or higher and 100 Pa·s or lower. The Type B viscosity (Pa·s) value obtained by cooling or heating the aforementioned slurry and measuring it at 30 rpm for 30 seconds meets the following condition: The viscosity of type B at 0°C is more than twice but less than 30 times that of type B at 90°C.

[0017] As described above, the B-type viscosity of the paste obtained by sequentially mixing the first-state food starch composition with twice the amount of edible oil and seven times the amount of water (by weight) exhibits a characteristic property of being temperature-dependent, decreasing in viscosity at high temperatures and increasing in viscosity at low temperatures. Due to this characteristic, when the first-state food starch composition is incorporated into the aforementioned food raw material mixture containing edible oil and water during food manufacturing, it exhibits low viscosity at high temperatures, making it easy to handle. On the other hand, the final product, at low temperatures, has high viscosity, imparting a springy, viscous texture. Furthermore, when consumed, it is heated in the mouth, resulting in lower viscosity, good melt-in-your-mouth properties, and a rich, layered flavor.

[0018] The B-type viscosity (Pa·s) of the aforementioned slurry in an unheated state (approximately 20°C) should preferably be 2.5 Pa·s or more and 100 Pa·s or less, more preferably 2.5 Pa·s or more and 95 Pa·s or less, and even more preferably 2.5 Pa·s or more and 85 Pa·s or less. Furthermore, the type B viscosity of the aforementioned slurry at 0°C should be more than twice and less than 30 times the type B viscosity of the aforementioned slurry at 90°C, more preferably more than twice and less than 20 times, more preferably more than twice and less than 18 times, and especially preferably more than twice and less than 15 times.

[0019] Furthermore, the aforementioned type B viscosity (Pa·s) of the slurry at 0°C should preferably be 5 Pa·s or higher and 300 Pa·s or lower, more preferably 5 Pa·s or higher and 250 Pa·s or lower, and even more preferably 5 Pa·s or higher and 200 Pa·s or lower. For example, when incorporated into desserts such as ice cream that are served at temperatures below body temperature, if the type B viscosity of the aforementioned slurry at 0°C is within the above range, it can impart a viscous texture with moderate elasticity, a smooth mouthfeel when eaten, and a rich, layered flavor.

[0020] The aforementioned slurry should have better resistance to freeze-thaw cycles. For example, when the aforementioned slurry is subjected to three freeze-thaw cycles under the following conditions, the difference between the aforementioned type B viscosity (Pa·s) at each temperature of 20°C, 30°C, 40°C, 50°C, and 60°C and the aforementioned type B viscosity (Pa·s) at each temperature before the aforementioned freeze-thaw cycle is within 10.0 Pa·s; Conditions for a freeze-thaw cycle: The first cycle involves cooling the aforementioned slurry, prepared at room temperature, to -10°C at a cooling rate of -1°C / min and maintaining this state for more than 15 hours. Then, the slurry is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours. After the second cycle, the slurry mentioned above, which was heated after the first cycle, is heated to 60°C at a heating rate of 45°C / min, and then cooled to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours. The difference in this value should ideally be within 8 Pa·s, and even more ideally within 5 Pa·s.

[0021] Based on the ideal sample, even if the aforementioned slurry is subjected to three freeze-thaw cycles under the above conditions, its viscosity characteristics will not change significantly within the temperature range of 20°C to 60°C during consumption. Therefore, the quality stability of the product can be ensured in the face of foreseeable temperature changes during the product circulation process. In each freezing cycle, as long as the cooling state is maintained for more than 15 hours, the cooling state can be sufficiently stabilized. For example, the cooling state can also be maintained for 24 hours or 48 hours. There is no particular upper limit to the time of maintaining the cooling state, but considering the impact of ice crystal growth, it is advisable to keep it below 1440 hours.

[0022] Furthermore, the B-type viscosity of the aforementioned slurry in this specification is measured using a B-type viscometer No. 4 rotor at 30 rpm for 30 seconds. During the heating of the aforementioned slurry, the container is covered with plastic wrap to prevent moisture evaporation, and the measurement is taken quickly after reaching the predetermined temperature. However, errors in the B-type viscosity measurement may still occur due to some moisture evaporation. In such cases, the B-type viscosity value at 0°C or 90°C for the first time after slurry preparation meets the aforementioned conditions. Alternatively, the evaporated water can be replenished by adding water before performing the next freeze-thaw cycle, thereby reducing the error. Furthermore, the temperature at which the aforementioned slurry is prepared for use in the refrigeration cycle is room temperature and is not particularly limited, but is preferably 25℃±5℃.

[0023] The first type of food starch composition, as mentioned above, is a composition containing a starch-lipid complex, i.e., a starch-lipid complex, derived from starches selected from the group consisting of raw starch and chemically synthesized starches. It is acceptable as long as it possesses the aforementioned characteristic properties; there are no particular limitations on the raw material composition or its processing method. The term "starch-lipid complex" here refers to a complex formed by the interaction of one or more starches selected from the group consisting of raw starch and the aforementioned raw starches with lipids.

[0024] Regarding a specific example of a food starch composition of the first state sample, one can be described as being prepared by heat treatment of one or more of the group consisting of raw potato starch and the aforementioned chemical starches of raw potato starch, and a fatty acid polyglycerol ester as a lipid, under a pressure of 0 MPa or higher but less than 100 MPa. The aforementioned heat treatment is preferably carried out in the presence of water. The aforementioned food starch composition preferably contains a starch-lipid complex, which is formed by one or more of the starches selected from the group consisting of raw starch and the aforementioned chemical starches of raw potato starch, which are components of starches selected from the group consisting of raw starch and the aforementioned chemical starches of raw potato starch, and a fatty acid polyglycerol ester. In this case, one or more of the starches selected from the group consisting of raw potato starch and the aforementioned chemical starches of raw potato starch interact with the fatty acid polyglycerol ester to form a "starch-lipid complex". The "starch-lipid complex" will be described in more detail in "(2) Second State Sample".

[0025] Regarding the aforementioned chemical starch from raw potato starch, it is preferable to be a chemical starch obtained by subjecting the aforementioned raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, hydroxypropylation, and esterification. Examples of the aforementioned chemical treatments include, for instance, crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking; hydroxypropylation; monoesterification such as phosphoric acid monoesterification; and one or more of the following. Specifically, regarding the aforementioned chemical starch, it is preferable to be hydroxypropylated potato starch, phosphoric acid crosslinked potato starch, or hydroxypropylated phosphoric acid crosslinked potato starch, especially hydroxypropylated potato starch or phosphoric acid crosslinked potato starch.

[0026] The fatty acids in the aforementioned fatty acid polyglycerol esters are not particularly limited, but should preferably be one or more of the following groups: myristic acid, palmitic acid, stearic acid, oleic acid and docosic acid, and more preferably one or two of the following groups: palmitic acid and stearic acid. Regarding the aforementioned fatty acid polyglycerol esters, it is preferable to have an HLB value of 1 or higher and 13 or lower, and an average degree of polymerization of 2 or higher and 9 or lower. More preferably, the HLB value should be 1 or higher and 11 or lower, and even more preferably 3 or higher and 10 or lower, with an average degree of polymerization of 2 or higher and 7 or lower, and even more preferably 2 or higher and 5 or lower. Furthermore, in this specification, the average degree of polymerization of polyglycerol is determined by a method based on the hydroxyl value, or by methods such as gas chromatography, liquid chromatography, thin-layer chromatography, gas chromatography-mass spectrometry, or liquid chromatography-mass spectrometry to determine the composition of the polyglycerol and calculate the average degree of polymerization.

[0027] The mass ratio of the aforementioned fatty acid polyglycerol ester to 100 parts by mass of one or more raw starches selected from the group consisting of the aforementioned raw potato starch and the aforementioned chemical starches composed of raw potato starch is not particularly limited, but is preferably 0.01 parts by mass and 4.8 parts by mass, more preferably 0.1 parts by mass and 4.5 parts by mass, more preferably 0.85 parts by mass and 4.5 parts by mass, and more preferably 1.0 parts by mass and 4.0 parts by mass.

[0028] The first type of food starch composition can be obtained, for example, by using an extruder or a drum dryer to add water and heat a raw material mixture containing one or more of the group consisting of raw potato starch and chemical starches composed of the aforementioned raw potato starch, fatty acid polyglycerol esters, and a small amount (e.g., 0.1% to 2% by mass in the raw material mixture) of an insoluble salt such as calcium carbonate as needed.

[0029] (Heat treatment using an extruder) For example, when using an extruder for heat treatment, water is added to a raw material mixture containing one or more chemical starches selected from raw potato starch and the aforementioned raw potato starch, and fatty acid polyglycerol esters. The water content is adjusted to be approximately 10% by mass and 60% by mass based on the mass of the composition containing the raw material mixture and water. For example, under conditions of a drum temperature of 30°C to 200°C, an outlet temperature of 80°C to 180°C, a screw speed of 100 rpm to 1000 rpm, and a heat treatment time of 5 seconds to 60 seconds, the raw material mixture is heated and expanded to obtain a food-grade starch composition for the purpose. In terms of temperature conditions, it is more suitable for the drum temperature to be above 30℃ and below 170℃ and the outlet temperature to be above 100℃ and below 160℃, and even more suitable for the drum temperature to be above 30℃ and below 140℃ and the outlet temperature to be above 110℃ and below 145℃. Regarding the conditions for adding water, it is preferable to adjust the water content to be 15% by mass or more and 40% by mass or less based on the mass of the composition containing the raw material mixture and water, and even more preferable to adjust it to 20% by mass or more and 30% by mass or less. In terms of screw speed, it is more suitable to be above 150 rpm and below 900 rpm, and even more suitable to be above 200 rpm and below 850 rpm. In terms of pressure conditions, it is preferable to be above 0.5 MPa and below 100 MPa, more preferably above 0.5 MPa and below 80 MPa, even more preferably above 0.5 MPa and below 50 MPa, even more preferably above 0.5 MPa and below 30 MPa, and especially preferably above 0.5 MPa and below 20 MPa. Furthermore, the heating treatment time should preferably be more than 7 seconds and less than 50 seconds, and even more than 10 seconds and less than 45 seconds.

[0030] (Heat treatment using a drum dryer) When using a drum dryer for heat treatment, it is advisable to: add water to a raw material mixture containing one or more of the groups consisting of raw potato starch and chemical starches selected from the aforementioned raw potato starch, and fatty acid polyglycerol esters, to prepare a slurry of the aforementioned raw material mixture with a concentration of 20% w / w or higher and 45% w / w or lower (weight baum density of approximately 10 or higher and 22 or lower). Pass this slurry through an Onlator heat exchange reactor, heating it to an outlet temperature of approximately 90°C or higher and 140°C under a pressure of 0 MPa or higher and 0.5 MPa or lower, and then preparing it into a paste. This paste is then thinly spread and dried in a drum dryer heated to approximately 100°C or higher and 200°C or lower. After heat treatment, scrape the dried material from the drum dryer to obtain the desired food-grade starch composition. Regarding temperature conditions, the outlet temperature should ideally be above 95℃ and below 140℃, and even more ideally above 100℃ and below 130℃. The temperature of the drum dryer should ideally be above 110℃ and below 190℃, and even more ideally above 120℃ and below 180℃. Regarding the water addition conditions, it is more preferable that the concentration of the aforementioned raw material mixture in the slurry is in the range of 22% w / w or higher and 40% w / w or lower (with a heavy baum specific gravity of approximately 10.5 or higher and 20 or lower), and even more preferably in the range of 24% w / w or higher and 38% w / w or lower (with a heavy baum specific gravity of approximately 11 or higher and 19 or lower). In terms of pressure conditions, it is more appropriate to be above 0.05MPa and below 0.48MPa, and even more appropriate to be above 0.07MPa and below 0.45MPa.

[0031] By heating the raw material mixture under the conditions described above, preferably in the presence of water, the desired food-grade starch composition can be obtained. As mentioned above, when using any of the heating methods, high-pressure treatment is not required; the desired food-grade starch composition can be obtained under pressure conditions below 100 MPa, preferably below 80 MPa, and more preferably below 50 MPa.

[0032] As mentioned above, the food starch composition of the first state can exhibit characteristic properties by mixing with edible oils and water. Therefore, it can be incorporated into food products along with edible oils and water to improve the texture or impart new textures. Furthermore, the slurry or emulsion obtained by mixing the food starch composition of the first state with edible oils and water exhibits viscosity changes with temperature. At high temperatures, it has low viscosity and good workability, which is advantageous in manufacturing processes. On the other hand, at low temperatures, it has high viscosity, which can impart a bouncy, viscous texture. Therefore, it is easy to handle when used in foods such as ice cream, and can impart good palatability and a rich, creamy texture when eaten.

[0033] (2) Second state sample The second type of food starch composition is a food starch composition prepared by heat treatment of one or more of the group consisting of raw potato starch and chemical starches of the aforementioned raw potato starch, and fatty acid polyglycerol esters under pressure conditions of 0 MPa or higher but less than 100 MPa, characterized in that it contains a starch-lipid complex.

[0034] The term "starch-lipid complex" refers to a complex formed by the interaction of one or more starches selected from the group consisting of raw potato starch and chemically synthesized raw potato starch with fatty acid polyglycerol esters. Its structure is not easily specified, and many aspects remain unclear. For example, it is believed that the fatty acid polyglycerol ester is incorporated into the helical structure of amylose molecules from one or more starches selected from the group consisting of raw potato starch and chemically synthesized raw potato starch. Alternatively, there is the possibility that the fatty acid polyglycerol ester is attached to the surface of the helical structure of the aforementioned amylose molecules. Alternatively, there is the possibility that the fatty acid polyglycerol ester interacts with components other than the aforementioned amylose molecules. Furthermore, in the aforementioned complex, the starch may be low-molecular-weight due to cleavage of starch chains, high-molecular-weight due to polymerization of starch chains, or both.

[0035] Regarding the aforementioned chemical starch from raw potato starch, it is preferable to be a chemical starch obtained by subjecting the aforementioned raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, hydroxypropylation, and esterification. Examples of the aforementioned chemical treatments include: crosslinking such as phosphoric acid crosslinking and adipic acid bridging; hydroxypropylation; monoesterification such as phosphoric acid monoesterification; and one or more of the following. Specifically, regarding the aforementioned chemical starch, it is preferable to be hydroxypropylated potato starch, phosphoric acid crosslinked potato starch, or hydroxypropylated phosphoric acid crosslinked potato starch, especially hydroxypropylated potato starch or phosphoric acid crosslinked potato starch.

[0036] The fatty acids in the aforementioned fatty acid polyglycerol esters are not particularly limited, but should preferably be selected from one or more of myristic acid, palmitic acid, stearic acid, oleic acid and docosic acid, and more preferably from one or two of the group consisting of palmitic acid and stearic acid. Regarding the aforementioned fatty acid polyglycerol esters, it is preferable to have an HLB value of 1 or higher and 13 or lower, and an average degree of polymerization of 2 or higher and 9 or lower. It is even more preferable to have an HLB value of 1 or higher and 11 or lower, and even more preferable to have an HLB value of 3 or higher and 10 or lower, and an average degree of polymerization of 2 or higher and 7 or lower, and even more preferable to have an average degree of polymerization of 2 or higher and 5 or lower.

[0037] The mass ratio of the aforementioned fatty acid polyglycerol ester to 100 parts by mass of one or more raw starches selected from the group consisting of the aforementioned raw potato starch and the aforementioned chemical starches composed of raw potato starch is not particularly limited, but is preferably 0.01 parts by mass and 4.8 parts by mass, more preferably 0.1 parts by mass and 4.5 parts by mass, and even more preferably 1.0 parts by mass and 4.0 parts by mass.

[0038] The second type of food starch composition can be obtained, for example, by using an extruder or a drum dryer to add water and heat a raw material mixture containing one or more of the group consisting of raw potato starch and the aforementioned chemical starches containing raw potato starch, fatty acid polyglycerol esters, and a small amount (e.g., 0.1% to 2% by mass in the raw material mixture) of an insoluble salt such as calcium carbonate as needed. The method and conditions for heat treatment using an extruder or a drum dryer are as described in "(1) Sample 1" above. As mentioned above, by heat treatment of the raw material mixture under predetermined pressure conditions, preferably in the presence of water, a food starch composition for the purpose can be obtained. Furthermore, in the food starch composition of the present invention, it is sufficient that at least a portion forms a starch-lipid complex. For example, the lipid content of the starch-lipid complex in the aforementioned food starch composition may be 0.1% by mass or more and 1.8% by mass or less, preferably 0.3% by mass or more and 1.7% by mass or less, and more preferably 0.5% by mass or more and 1.5% by mass or less. Other components in the aforementioned food starch composition are derived from raw materials containing one or more of the group consisting of chemical starches selected from raw potato starch and the aforementioned raw potato starch, and fatty acid polyglycerol esters.

[0039] Based on the ideal state, the food starch composition of the second state has the characteristic properties as shown below.

[0040] For example, according to the ideal state, the food starch composition of the second state, when mixed at 20°C with the aforementioned food starch composition, an edible oil in a mass equivalent of twice that of the aforementioned food starch composition, and a water in a mass equivalent of seven, can form a slurry without heating. According to a more ideal state, the aqueous and oil phases of this slurry system are completely emulsified without separation. Here, the aforementioned edible oil should preferably be the same as that described in "(1) First State Sample".

[0041] Furthermore, the aforementioned paste should possess a viscoelasticity similar to mochi. Here, "viscoelasticity similar to mochi" refers to the condition described in "(1) First State Sample" above. The aforementioned paste, as described above, is a viscous fluid. By mixing the food starch composition of the second state sample with edible oil and water to form a viscous fluid, the food can be given good palatability, a rich and smooth texture.

[0042] Furthermore, the B-type viscosity (Pa·s) of the aforementioned slurry, measured under unheated conditions (approximately 20°C) at 30 rpm for 30 seconds, should be 2 Pa·s or higher and 100 Pa·s or lower. The B-type viscosity (Pa·s) of the aforementioned slurry, measured after cooling or heating at 30 rpm for 30 seconds, should preferably meet the following conditions: The viscosity of type B at 0°C is more than twice but less than 30 times that of type B at 90°C. In summary, in the second-state food starch composition, the aforementioned slurry's type B viscosity should also possess a characteristic property of being temperature-dependent, decreasing at high temperatures and increasing at low temperatures. This characteristic allows for easy handling at high temperatures when incorporating the second-state food starch composition into the aforementioned food raw material mixture containing edible oils and water during food manufacturing. Furthermore, at low temperatures, the final product can be endowed with an elastic, viscous texture. Additionally, it melts well in the mouth when warmed, providing a rich and layered flavor.

[0043] The B-type viscosity (Pa·s) of the aforementioned slurry in an unheated state (approximately 20°C) should preferably be 2.5 Pa·s or more and 100 Pa·s or less, more preferably 2.5 Pa·s or more and 95 Pa·s or less, and even more preferably 2.5 Pa·s or more and 85 Pa·s or less. Furthermore, the type B viscosity of the aforementioned slurry at 0°C should be more than twice and less than 30 times the type B viscosity of the aforementioned slurry at 90°C, more preferably more than twice and less than 20 times, more preferably more than twice and less than 18 times, and especially preferably more than twice and less than 15 times.

[0044] Furthermore, the aforementioned type B viscosity (Pa·s) of the slurry at 0°C should preferably be 5 Pa·s or higher and 300 Pa·s or lower, more preferably 5 Pa·s or higher and 250 Pa·s or lower, and even more preferably 5 Pa·s or higher and 200 Pa·s or lower. For example, when incorporated into desserts such as ice cream that are served at temperatures below body temperature, if the type B viscosity of the aforementioned slurry at 0°C is within the above range, it can impart a viscous texture with moderate elasticity, a smooth mouthfeel when eaten, and a rich, layered flavor.

[0045] In addition, the aforementioned slurry should have freeze-thaw cycle tolerance. For example, when the aforementioned slurry is subjected to three freeze-thaw cycles under the following conditions, the difference between the aforementioned type B viscosity (Pa·s) at each temperature of 20°C, 30°C, 40°C, 50°C, and 60°C and the aforementioned type B viscosity (Pa·s) at each temperature before the aforementioned freeze-thaw cycle is within 10.0 Pa·s; Conditions for a freeze-thaw cycle: The first cycle involves cooling the aforementioned slurry, prepared at room temperature, to -10°C at a cooling rate of -1°C / min and maintaining this state for more than 15 hours. Then, the slurry is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours. After the second cycle, the slurry mentioned above, which was heated after the first cycle, is heated to 60°C at a heating rate of 45°C / min, and then cooled to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours. The difference in this value should ideally be within 8 Pa·s, and even more ideally within 5 Pa·s.

[0046] Based on the ideal sample, even if the aforementioned slurry is subjected to three freeze-thaw cycles under the above conditions, its viscosity characteristics will not change significantly within the temperature range of 20°C to 60°C during consumption. Therefore, the quality stability of the product can be ensured in the face of foreseeable temperature changes during the product circulation process.

[0047] Furthermore, the above description addresses the physical properties of a slurry obtained by adding edible oil and water to a food starch composition in a predetermined ratio. However, the ratio of edible oil and water in the food starch composition is not limited to the above. Also, according to one embodiment of the present invention, by adding the food starch composition and water together, it is not necessary to add edible oil, yet it is possible to obtain effects such as imparting good palatability, a rich and smooth texture to the food.

[0048] 2. Method for manufacturing starch components for food use The method for manufacturing a food starch composition of the present invention includes a heat treatment step, wherein the heat treatment step is performed on a mixture of raw materials containing one or more chemical starches selected from the group consisting of raw potato starch and the aforementioned raw potato starch, and fatty acid polyglycerol esters, under a pressure of 0 MPa or higher but not exceeding 100 MPa.

[0049] The aforementioned food starch composition preferably contains a starch-lipid complex, which is formed by one or more starches selected from the group consisting of raw potato starch and the aforementioned raw potato starch-chemical starches, and a fatty acid polyglycerol ester. The term "starch-lipid complex" here refers to a complex formed by the interaction of one or more starches selected from the group consisting of raw potato starch and the aforementioned raw potato starch-chemical starches with a fatty acid polyglycerol ester. Details are as described in "(2) Second State Sample" above.

[0050] Regarding the aforementioned chemical starch from raw potato starch, it is preferable to be a chemical starch obtained by subjecting the aforementioned raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, hydroxypropylation, and esterification. Examples of the aforementioned chemical treatments include, for instance, crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking; hydroxypropylation; monoesterification such as phosphoric acid monoesterification; and one or more of the following. Specifically, regarding the aforementioned chemical starch, it is preferable to be hydroxypropylated potato starch, phosphoric acid crosslinked potato starch, or hydroxypropylated phosphoric acid crosslinked potato starch, especially hydroxypropylated potato starch or phosphoric acid crosslinked potato starch.

[0051] The fatty acids in the aforementioned fatty acid polyglycerol esters are not particularly limited, but should preferably be selected from one or more of myristic acid, palmitic acid, stearic acid, oleic acid and docosic acid, and more preferably from one or two of the group consisting of palmitic acid and stearic acid. Regarding the aforementioned fatty acid polyglycerol esters, it is preferable that the HLB value is 1 or higher and 13 or lower, and the average degree of polymerization is 2 or higher and 9 or lower. Furthermore, it is even more preferable that the HLB value is 1 or higher and 11 or lower, and even more preferable that it is 3 or higher and 10 or lower, and the average degree of polymerization is even more preferable that it is 2 or higher and 7 or lower, and even more preferable that it is 2 or higher and 5 or lower.

[0052] In the aforementioned raw material mixture, the mass ratio of the aforementioned fatty acid polyglycerol ester relative to 100 parts by mass of one or more raw starches selected from the group consisting of the aforementioned raw potato starch and the aforementioned raw potato starch chemical starch is not particularly limited, but is preferably 0.01 parts by mass and 4.8 parts by mass, more preferably 0.1 parts by mass and 4.5 parts by mass, and even more preferably 1 part by mass and 4.0 parts by mass.

[0053] Furthermore, in addition to the aforementioned raw potato starch, the aforementioned chemical starch derived from raw potato starch, and the aforementioned fatty acid polyglycerol esters, the aforementioned raw material mixture may also contain insoluble salts, to the extent that it does not impair the effects of the present invention. Examples of insoluble salts include calcium carbonate. The aforementioned calcium carbonate should preferably be present in the aforementioned raw material mixture at a concentration of 0.1% by mass or more and 2% by mass or less.

[0054] In the aforementioned heat treatment step, the aforementioned raw material mixture is heated under predetermined pressure conditions, preferably in the presence of water. For example, a mixture of raw materials containing one or more of the group consisting of raw potato starch and chemical starches composed of the aforementioned raw potato starch, and fatty acid polyglycerol esters, is subjected to water addition and heating treatment using an extruder or a drum dryer. The heat treatment method and conditions using an extruder or a drum dryer are as described in "(1) First State Sample". As mentioned above, by heat treating the raw material mixture under a pressure of 0 MPa or higher but less than 100 MPa, preferably in the presence of water, a food starch composition of the desired grade can be obtained. According to the ideal state sample, the aforementioned heat treatment step includes heat treatment by pressurizing and extruding the aforementioned raw material mixture using an extruder.

[0055] Furthermore, after heat treatment using the above method, a step of pulverizing the aforementioned food starch composition and a step of sieving may be provided as needed. The apparatus and method used for pulverizing and sieving may be any known apparatus and method, as needed. The particle size of the aforementioned food starch composition should be: on a sieve of JIS-Z8801-1 specification, the content of the fraction (particles) on a sieve with an aperture of 0.075 mm and below a sieve with an aperture of 0.25 mm should be 30% by mass or more and 85% by mass or less.

[0056] The food starch composition obtained by the aforementioned method may have the same characteristic properties as described in "(1) first state sample" and "(2) second state sample".

[0057] For example, a food starch composition obtained by the aforementioned method, when mixed at 20°C with twice the amount of edible oil (based on a mass ratio relative to the aforementioned food starch composition) and seven times the amount of water in this order, can form a slurry without heating. Ideally, this slurry system is in a state where the aqueous and oil phases are not separated but completely emulsified. Here, the aforementioned edible oil should preferably be the same as that described in "(1) First State Sample" above.

[0058] The aforementioned paste should have a viscoelasticity similar to mochi. Here, "viscoelasticity similar to mochi" refers to the condition described in "(1) State 1" above. The aforementioned paste is a viscous fluid as described above. By mixing the food starch composition obtained by the aforementioned method with edible oil and water to form a viscous fluid, the food can be given good palatability, a rich and smooth texture.

[0059] Furthermore, the B-type viscosity (Pa·s) of the aforementioned slurry, measured under unheated conditions (approximately 20°C) at 30 rpm for 30 seconds, should be 2 Pa·s or higher and 100 Pa·s or lower. The B-type viscosity (Pa·s) of the aforementioned slurry, measured after cooling or heating at 30 rpm for 30 seconds, should preferably meet the following conditions: "The viscosity of type B at 0°C is more than twice but less than 30 times that of type B at 90°C." In summary, the B-type viscosity of the food starch composition obtained by the aforementioned method should also possess a characteristic property of varying with temperature. This characteristic allows for easy handling by using a high-temperature setting when the food starch composition obtained by the aforementioned method is incorporated into the raw material mixture containing edible oils and water during food manufacturing. Conversely, a high viscosity at low temperatures imparts a bouncy, viscous texture to the final product. Furthermore, it melts well in the mouth when warmed during consumption, providing a rich and layered flavor.

[0060] The B-type viscosity (Pa·s) of the aforementioned slurry in an unheated state (approximately 20°C) should preferably be 2.5 Pa·s or more and 100 Pa·s or less, more preferably 2.5 Pa·s or more and 95 Pa·s or less, and even more preferably 2.5 Pa·s or more and 85 Pa·s or less. Furthermore, the type B viscosity of the aforementioned slurry at 0°C should be more than twice and less than 30 times the type B viscosity of the aforementioned slurry at 90°C, more preferably more than twice and less than 20 times, more preferably more than twice and less than 18 times, and especially preferably more than twice and less than 15 times.

[0061] Furthermore, the aforementioned type B viscosity (Pa·s) of the slurry at 0°C should preferably be 5 Pa·s or more and 300 Pa·s or less, more preferably 5 Pa·s or more and 250 Pa·s or less, and even more preferably 5 Pa·s or more and 200 Pa·s or less. For example, when incorporated into desserts such as ice cream that are served at temperatures below body temperature, if the type B viscosity of the aforementioned slurry at 0°C is within the above range, it can impart a viscous texture with moderate elasticity, a smooth mouthfeel when eaten, and a rich, layered flavor.

[0062] In addition, the aforementioned slurry should have freeze-thaw cycle tolerance. For example, when the aforementioned slurry is subjected to three freeze-thaw cycles under the following conditions, the difference between the aforementioned type B viscosity (Pa·s) at each temperature of 20°C, 30°C, 40°C, 50°C, and 60°C and the aforementioned type B viscosity (Pa·s) at each temperature before the aforementioned freeze-thaw cycle is within 10.0 Pa·s; Conditions for a freeze-thaw cycle: The first cycle involves cooling the aforementioned slurry, prepared at room temperature, to -10°C at a cooling rate of -1°C / min and maintaining this state for more than 15 hours. Then, the slurry is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours. After the second cycle, the slurry mentioned above, which was heated after the first cycle, is heated to 60°C at a heating rate of 45°C / min, and then cooled to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours. The difference in this value should ideally be within 8 Pa·s, and even more ideally within 5 Pa·s.

[0063] Based on the ideal sample, even if the aforementioned slurry is subjected to three freeze-thaw cycles under the above conditions, its viscosity characteristics will not change significantly within the temperature range of 20°C to 60°C during consumption. Therefore, the quality stability of the product can be ensured in the face of foreseeable temperature changes during the product circulation process.

[0064] 3. Emulsified components The emulsified composition of the present invention is characterized by containing the aforementioned food-grade starch composition, edible oil in an amount of 0.5 to 10 times the weight of the aforementioned food-grade starch composition, and water in an amount of 0.5 to 10 times the weight of the aforementioned food-grade starch composition. Here, the amount of edible oil added is preferably 0.5 to 6 times the weight of the aforementioned food-grade starch composition, and more preferably 1 to 6 times the weight of the aforementioned food-grade starch composition. Furthermore, the amount of water added is preferably 2 to 10 times the weight of the aforementioned food-grade starch composition, and more preferably 2 to 9 times the weight of the aforementioned food-grade starch composition.

[0065] The emulsified composition of the present invention is obtained by mixing the aforementioned food starch composition, edible oil and water in a predetermined ratio. Ideally, the emulsion composition of this invention possesses a viscoelasticity similar to mochi, and exhibits a high B-type viscosity at low temperatures and a low B-type viscosity at high temperatures, with the B-type viscosity varying in relation to temperature. Due to these characteristics, the emulsion composition of this invention, when incorporated into food, can impart excellent melt-in-your-mouth properties and a rich, layered texture.

[0066] The aforementioned food starch composition used in the emulsified composition of the present invention is as described in "1. Food Starch Composition" above.

[0067] Regarding the aforementioned edible oils used in the emulsified composition of the present invention, there are no particular limitations as long as they are intended for use in food. Examples include: vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, kapok seed oil, evening primrose oil, linseed oil, perilla oil, palm oil, palm kernel oil, and coconut oil; animal oils such as fish oil, lard, beef tallow, and milk fat; medium-chain triglycerides; and processed oils formed by processing one or more of the group consisting of transesterification, hydrogenation, and fractionation. Of these, the aforementioned edible oils should preferably be selected from one or more of the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, sunflower oil, safflower oil, sesame oil, olive oil, flaxseed oil, perilla oil, and coconut oil; more preferably, from one or more of the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, olive oil, and coconut oil; and especially preferably, from one or more of the group consisting of rapeseed oil, olive oil, and coconut oil. The aforementioned edible oils may be appropriately selected according to the food containing the emulsified components, and should preferably be those that exhibit a sticky elasticity similar to mochi.

[0068] Regarding water, there are no particular restrictions as long as it is used in food; examples include natural water and tap water. Furthermore, water can also be animal milk such as cow's milk; plant-based milk such as soy milk and almond milk; and plant-based juices such as fruit juice and vegetable juice. When using water-containing liquids, it is acceptable as long as the water content of the aforementioned liquid meets the aforementioned requirements.

[0069] In the food manufacturing process, the aforementioned emulsified composition can be pre-prepared and then added to the food's raw material composition, or it can be prepared by separately adding the aforementioned food starch composition, edible oil, and water along with other raw materials and mixing them. In either case, it is preferable to add the edible oil and water to the aforementioned food starch composition in this order and mix them to prepare the emulsified composition.

[0070] The aforementioned emulsified components may also contain emulsifiers, antioxidants, pH adjusters, thickening polysaccharides, seasonings, flavorings, etc., which are commonly used in the food industry, as needed.

[0071] In the aforementioned emulsified composition, the total content of the aforementioned food starch composition, the aforementioned edible oil and water should preferably be 70% by mass or more, more preferably 80% by mass or more, more preferably 90% by mass or more, more preferably 95% by mass or more, and more preferably 99% by mass or more, based on the aforementioned emulsified composition's mass standard.

[0072] 4. Food The food products of this invention are not particularly limited as long as they contain the aforementioned food starch composition or the aforementioned emulsifying composition. Examples include: desserts such as ice cream, jelly, baked goods, pudding, mousse, and crepes; baked goods; noodles such as buckwheat noodles and udon noodles; dairy products such as yogurt; plant-based dairy substitutes such as plant-based yogurt; plant-based milk such as soy milk and rice milk; tofu; sauces such as curry sauce, pasta sauce, white sauce, and tonkatsu sauce; condiments such as salad dressing and wasabi dressing; beverages such as fruit juice, dairy drinks, and smoothies; meat products; soups such as hot pot broth, corn soup, and thick soup; fillings such as tuna mayonnaise, caramel filling, milk filling, and mayonnaise; jams or purees such as mango sauce and mango puree; egg dishes such as tamagoyaki, omelet, and omelet rice; batter dishes such as takoyaki; and various processed foods such as frozen foods. Of these, considering the ease with which the characteristic properties of the aforementioned food starch components or emulsified components can be utilized, frozen desserts are preferable. As for frozen desserts, there are no particular limitations as long as they are served at temperatures below body temperature. Examples include: ice cream, popsicles, lacto ice, dairy-free frozen desserts, frozen ice, frozen cakes, frozen cream puffs, etc.

[0073] There are no particular limitations on the amount of the aforementioned food starch composition or the aforementioned emulsified composition, which can be appropriately adjusted according to the type, use, and purpose of the food. Generally speaking, for example, when blended into ice cream, popsicles, milk ice, non-dairy ice products, or frozen ice, the amount of the aforementioned food starch composition should preferably be 0.05% by mass and 30% by mass, more preferably 0.1% by mass and 25% by mass, and even more preferably 0.25% by mass and 20% by mass. Within the above range, the ice product can be given good melt-in-your-mouth texture and richness. When blended into other foods, the aforementioned food starch composition, if within the above range, can also give good melt-in-your-mouth texture and richness. As for the amount of the aforementioned emulsified composition, the amount of food starch composition contained in the aforementioned emulsified composition should fall within the above range.

[0074] To fully utilize the characteristic properties of the aforementioned food starch composition, it is preferable to blend it with edible oils and water, although the same effect can be achieved when blended with water alone. However, blending it with edible oils can impart a richer texture to the food.

[0075] When edible oils are blended together with the aforementioned food starch composition, the amount of edible oils should preferably be 0.5 times or more and 10 times or less relative to the aforementioned food starch composition by weight, more preferably 0.5 times or more and 6 times or less relative to the aforementioned food starch composition by weight, and even more preferably 1 time or more and 6 times or less relative to the aforementioned food starch composition by weight.

[0076] Furthermore, when water is mixed with the aforementioned food starch composition, the amount of water should be at least 0.5 times and no more than 10 times the weight of the aforementioned food starch composition, more preferably at least 2 times and no more than 10 times the weight, and even more preferably at least 2 times and no more than 9 times the weight.

[0077] Regarding specific examples of edible oils and water that are blended together with the aforementioned food starch composition, examples can be listed that are the same as those exemplified in "3. Emulsifying Compositions".

[0078] 5. Methods to give ice cream a rich and thick texture This invention also provides a method for imparting a thick texture to ice cream by incorporating the aforementioned food starch composition or the aforementioned emulsifying composition. By incorporating the aforementioned food-grade starch composition or the aforementioned emulsified composition, a thick texture can be imparted to frozen desserts. The amount of the aforementioned food-grade starch composition or the aforementioned emulsified composition is as described in "4. Food" above. Frozen desserts are served at temperatures below body temperature; therefore, by incorporating the aforementioned food-grade starch composition or the aforementioned emulsified composition, the viscosity is increased, resulting in a viscous and moderately thick and layered sensation upon entry into the mouth, thus achieving a rich texture. Furthermore, since viscosity decreases as the temperature in the mouth rises, it melts well, resulting in a smooth mouthfeel. When frozen desserts contain milk fat or milk solids, the richness of milk can be further appreciated. On the other hand, in the case of frozen desserts containing juices such as oranges, a pulpy or pureed texture is obtained upon consumption, gradually melting in the mouth to achieve a viscous and thick texture.

[0079] 6. Ice crystal stabilizer This invention provides an ice crystal stabilizer that uses the aforementioned food-grade starch composition or the aforementioned emulsified composition as the active ingredient. The aforementioned food starch composition or the aforementioned emulsified composition has the effect of stabilizing ice crystals in frozen foods and can inhibit the formation and growth of ice crystals in frozen foods during frozen storage. The aforementioned ice crystal stabilizer should contain at least 70% by mass, more preferably at least 80% by mass, even more preferably at least 90% by mass, and especially preferably at least 95% by mass. There is no upper limit to the above content, as long as it is below 100% by mass. Furthermore, the aforementioned ice crystal stabilizer may also contain emulsifiers, antioxidants, pH adjusters, dispersants, thickening polysaccharides, seasonings, and flavorings commonly used in the food industry, as needed. The ice crystal stabilizer of the present invention can be incorporated into frozen foods by adding it to the raw material composition during the manufacturing process of frozen foods. By incorporating the aforementioned ice crystal stabilizer into frozen foods, for example, even under unstable temperature conditions where the storage temperature may rise, such as when the doors of commercial and home freezers are opened and closed, or when dry ice is being transported, the ice crystals in the frozen foods can be stabilized, and the formation and growth of ice crystals can be inhibited. More specifically, by incorporating the aforementioned ice crystal stabilizer into frozen products, even under storage conditions with unstable freezing temperatures, the product can maintain a smooth texture without any grainy or gritty feel, and for a long time. Furthermore, by incorporating the aforementioned ice crystal stabilizer into frozen products, they are less likely to melt even under unstable temperature conditions, thus providing excellent shape retention. Furthermore, by incorporating the aforementioned ice crystal stabilizer into frozen processed foods, even under storage conditions with unstable freezing temperatures, the deterioration of the texture can be inhibited, and the original texture can be maintained for a long period of time. The amount of the aforementioned ice crystal stabilizer incorporated into the frozen food should preferably be in the range of 0.05% by mass or more and 30% by mass or less, based on the mass of the raw material composition of the frozen food, more preferably in the range of 0.1% by mass or more and 25% by mass or less, and even more preferably in the range of 0.25% by mass or more and 20% by mass or less.

[0080] 7. Ice crystal stabilization methods The present invention provides a method for stabilizing ice crystals in frozen foods, comprising: incorporating the aforementioned food starch composition or the aforementioned emulsified composition. By incorporating the aforementioned food-grade starch composition or the aforementioned emulsifying composition, ice crystals in frozen foods can be stabilized. More specifically, even under unstable temperature conditions where the storage temperature may rise, such as when the door of a commercial freezer is opened and closed, or during the transport of dry ice, or under unstable freezing temperature conditions such as those found in a home freezer with frequent door opening and closing, the growth of ice crystals in the frozen food can be inhibited, and the texture of the frozen food can be maintained in a good state for a long time. In particular, for ice cream, even under unstable freezing temperature storage conditions, there is no gritty or grainy texture, and a smooth texture is maintained for a long time. Furthermore, even under unstable temperature conditions, it is not easy to melt, thus providing excellent shape retention. Furthermore, by incorporating the aforementioned ice crystal stabilizer into frozen processed foods, even under storage conditions with unstable freezing temperatures, the deterioration of the texture can be inhibited, and the original texture can be maintained for a long time. The amount of the aforementioned food starch composition or the aforementioned emulsified composition incorporated into the aforementioned frozen food is within the same range as described in "6. Ice Crystal Stabilizer".

[0081] Furthermore, the term "frozen food" in this instruction manual refers to any food stored in a frozen state without any specific limitations. Examples include: ice cream, popsicles, milk ice, non-dairy frozen desserts, frozen ice, frozen cakes, frozen cream puffs, etc.; frozen fish cakes, frozen fish tofu, and other frozen seafood products; frozen fried tofu patties, frozen hamburger patties, frozen fried dumplings, and other frozen processed foods. Frozen food should preferably be ice cream and frozen seafood products, and more preferably ice cream. [Example]

[0082] The following examples illustrate the present invention in more detail, but the present invention is not limited to these examples.

[0083] [1] Preparation of starch composition for food The food-grade starch compositions of Examples 1-5 were prepared using the raw starch and fatty acid polyglycerol esters listed in Table 1. In Comparative Examples 1 and 2, fatty acid monoglycerides were used instead of fatty acid polyglycerol esters. In Comparative Example 3, raw high-amylose corn starch was used as the raw starch. The preparation methods for each food-grade starch composition are described below. Furthermore, Examples 1-1, 1-2, and 1-3, with altered outlet temperatures, were implemented for Example 1. The outlet temperatures of each example and comparative example are shown in Table 3.

[0084] Example 1 A mixture of 2 kg of raw potato starch and 40 g of fatty acid polyglycerol ester (stearic acid) (an addition of 2 parts by mass relative to 100 parts by mass of raw starch) was subjected to heat treatment using a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd., "KEI-45-15") while adding water at a relative starch content of 11.5% by mass (50 g / min). This yielded the food-grade starch composition of Example 1. The twin-screw extruder was configured with a drum temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw speed of 230 rpm.

[0085] Example 2 A mixture of 2 kg of phosphate-crosslinked potato starch and 40 g of fatty acid polyglycerol ester (stearic acid) (an addition of 2 parts by mass relative to 100 parts by mass of raw starch) was subjected to heat treatment using a twin-screw extruder while adding water at a rate of 50 g / min relative to the starch, to obtain the food-grade starch composition of Example 2. The twin-screw extruder was configured with a drum temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw speed of 230 rpm.

[0086] Example 3 A mixture of 2 kg of hydroxypropyl phosphate crosslinked potato starch and 40 g of fatty acid polyglycerol ester (stearic acid) (an addition of 2 parts by mass relative to 100 parts by mass of raw starch) was subjected to heat treatment using a twin-screw extruder while adding water at a rate of 50 g / min relative to the starch, to obtain the food-grade starch composition of Example 3. The twin-screw extruder was configured with a drum temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw speed of 230 rpm.

[0087] Example 4 A mixture of 2 kg of raw potato starch and 40 g of fatty acid polyglycerol ester (dodecanoic acid) (an addition of 2 parts by mass relative to 100 parts by mass of raw starch) was subjected to heat treatment using a twin-screw extruder while adding water at a rate of 50 g / min relative to the starch, to obtain the food-grade starch composition of Example 4. The twin-screw extruder was configured with a drum temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw speed of 230 rpm.

[0088] Example 5 A mixture of 2 kg of hydroxypropylated potato starch and 40 g of fatty acid polyglycerol ester (stearic acid) (an addition of 2 parts by mass relative to 100 parts by mass of raw starch) was subjected to heat treatment using a twin-screw extruder while adding water at a rate of 50 g / min relative to the starch, to obtain the food-grade starch composition of Example 5. The twin-screw extruder was configured with a drum temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw speed of 230 rpm.

[0089] Comparative Example 1 A mixture of 2 kg of raw potato starch and 40 g of fatty acid monoglycerides (60% palmitic acid and 40% stearic acid) (an addition of 2 parts by mass relative to 100 parts by mass of raw starch) was subjected to heat treatment using a twin-screw extruder while adding water at a rate of 50 g / min relative to the starch, to obtain the food-grade starch composition of Comparative Example 1. The twin-screw extruder was configured with a drum temperature of 30°C to 170°C, an outlet temperature of 100°C to 165°C, a pressure of 5 MPa or less, and a screw speed of 230 rpm.

[0090] Comparative Example 2 A mixture of 2 kg of phosphate-crosslinked potato starch and 40 g of fatty acid monoglycerides (60% palmitic acid and 40% stearic acid) (an addition of 2 parts by mass relative to 100 parts by mass of raw starch) was subjected to heat treatment using a twin-screw extruder while adding water at a rate of 50 g / min relative to the starch, to obtain the food-grade starch composition of Comparative Example 2. The twin-screw extruder was configured with a drum temperature of 30°C to 170°C, an outlet temperature of 100°C to 165°C, a pressure of 5 MPa or less, and a screw speed of 230 rpm.

[0091] Comparative Example 3 A raw material mixture consisting of 2 kg of raw high-amylose corn starch and 40 g of fatty acid polyglycerol ester (stearic acid) (an addition amount of 2 parts by mass relative to 100 parts by mass of raw starch) was subjected to heat treatment using a twin-screw extruder while adding water at a relative starch content of 11.5% (50 g / min) to obtain the food-grade starch composition of Comparative Example 3. The twin-screw extruder was configured with the following conditions: drum temperature 30°C to 170°C, outlet temperature 100°C to 170°C, pressure below 5 MPa, and screw speed 230 rpm.

[0092] [Table 1] Table 1 Additives Raw starch type fatty acid Product name, manufacturer HLB Degree of aggregation type Chemical processing Product name, manufacturer Example 1 Fatty acid polyglycerol esters stearic acid +several% palmitic acid "GRINDSTED PGE 55-M" manufactured by DuPont Specialty Products Approximately 7 3 or less potato born J-Oilmills manufactures "BP-200". Example 2 Phosphate crosslinking J-Oilmills Corporation manufactures "KPS-200". Example 3 Hydroxypropyl phosphoric acid crosslinking J-Oilmills manufactures "EG-500". Example 4 Dodecanoic acid Mitsubishi Chemical Foods manufactures "B-100DF". 3 10 born J-Oilmills manufactures "BP-200". Example 5 Stearic acid + several percent palmitic acid "GRINDSTED PGE 55-M" manufactured by DuPont Specialty Products Approximately 7 3 or less Hydroxypropylation J-Oilmills Corporation manufactures "BO-15". Comparative Example 1 Fatty acid monoglycerides Palmitic acid 60% Stearic acid 40% "POEM P(V)S" manufactured by Riken Vitamin Co., Ltd. 4~5 - born J-Oilmills manufactures "BP-200". Comparative Example 2 Phosphate crosslinking J-Oilmills Corporation manufactures "KPS-200". Comparative Example 3 Fatty acid polyglycerol esters stearic acid +several% palmitic acid "GRINDSTED PGE 55-M" manufactured by DuPont Specialty Products Approximately 7 3 or less Raw high amylose corn starch born J-Oilmills Corporation manufactures "HS-7".

[0093] [2-1] Viscosity characteristics of slurry (Type B viscosity) Relative to 20 g of the food starch composition described in Table 1, it is used in an amount ratio of 40 g of edible oil (edible rapeseed oil, "Refreshing Rapeseed Oil" manufactured by J-Oils Mills Co., Ltd.) and 140 g of water (food starch composition:edible oil:water = 1:2:7). After mixing the edible oil with the food starch composition and allowing it to absorb the oil, water is added thereto and stirred to obtain a slurry. If a part of the slurry (non-heated state) containing the food starch composition of Examples 1-2 is scooped up, as shown in Fig. 1, it will exhibit the viscoelasticity like mochi due to its own viscoelasticity. In Examples 2 to 5, the same physical properties are also exhibited. On the other hand, in Comparative Example 1 and Comparative Example 2, it did not become an emulsified state, the edible oil was completely separated, absorbed water and formed lumps, and did not exhibit the elongation like mochi. In Comparative Example 3, it hardly absorbed oil and water and was completely separated, and did not exhibit the viscoelasticity like mochi.

[0094] <Method for Measuring B-Type Viscosity> For the slurries obtained in Examples 1, 3, 4, 5 and Comparative Examples 1, 2, 3, following the temperature rising conditions and temperature falling conditions shown in Table 2 below, the temperature was raised from room temperature (20 °C) to 90 °C, and then lowered from 90 °C to 0 °C. Using a B-type viscometer No. 4 rotor (manufactured by Toki Sangyo Co., Ltd., BM type), the B-type viscosity of the aforementioned slurry at each temperature was measured under the conditions of 30 rpm and 30 seconds. Further, for the slurry obtained in Example 5, in the measurement of the aforementioned slurry following the temperature falling conditions, a cylindrical polypropylene container (manufactured by Kartell Co., Ltd., 250 ml container) with a diameter of 7 cm and a height of 9.5 cm was used. Further, when heating the slurry, the container was covered with a plastic wrap to prevent water evaporation, and after reaching the predetermined temperature, the measurement was carried out rapidly. For Example 2, a tactile evaluation was presented.

[0095] [Table 2] Table 2 <Temperature Rising Conditions> Room Temperature 20 °C 80 °C Hot Water Bath 30℃ 40℃ 50℃ 60℃ Microwave heating 500W, 30 seconds 70℃ 700W, 20 seconds 80℃ 700W, 30 seconds 90℃ <Temperature drop conditions> Microwave heating 700W, over 60 seconds 90℃ Cooling at room temperature or in ice water 80℃ 70℃ 60℃ 50℃ 40℃ 30℃ 20℃ 10℃ Put it in the freezer 5℃ 0℃

[0096] The results of the examples are shown in Table 3. The results of the comparative examples are shown in Table 4.

[0097] [Table 3] Table 3 (Pa･s) Blending of raw materials Example 1-1 Examples 1-2 Examples 1-3 Example 2 Example 3 Example 4 Example 5 Extrusion mill outlet temperature 110°C 130°C 160°C 142°C 144°C 157°C 150°C Type B viscosity [Pa･s] Modulation 20℃ 6.9 5.2 9.1 It exhibits a mochi-like viscoelasticity at 20°C, low viscosity at high temperatures, and high viscosity at low temperatures. 80.5 3.8 Undetermined When the temperature rises 30℃ 4.6 3.7 6.0 56.5 2.9 40℃ 3.2 2.8 3.6 39 2.7 50℃ 2.6 2.1 3.4 20 2.2 60℃ 2.6 2.0 2.9 12.5 1.8 70℃ 2.1 1.5 2.3 6 1.3 80℃ 1.6 1.3 1.8 4 0.8 90℃ 1.6 1.4 1.7 3.5 0.4 0.5 When the temperature drops 90℃ 1.1 1.3 1.3 4.5 0.6 0.5 80℃ 1.3 1.5 1.6 6.5 0.8 0.6 70℃ 2.2 1.7 2.7 6.75 1 0.6 60℃ 2.5 1.9 2.7 9.5 1.7 0.7 50℃ 2.9 2.3 3.0 16.5 2.2 0.8 40℃ 4.0 2.6 3.8 17.5 2.9 1.7 30℃ 4.8 3.6 4.8 22 3.8 2 20℃ 5.3 4.8 5.9 29.75 4.1 2.9 10℃ 6.6 5.2 6.8 42.75 4.44 4.2 5℃ - 5.6 - 49 - 4.8 0℃ 10.3 7.3 12.0 52 6.16 6.6

[0098] [Table 4] Table 4 Blending of raw materials Comparative Example 1 Comparative Example 2 Comparative Example 3 Extrusion mill outlet temperature 130°C 169°C 131°C Type B viscosity [Pa･s] Modulation 20℃ 0.4 0.4 0.015 When the temperature rises 30℃ 0.4 0.5 0.02 40℃ 0.5 0.3 0 50℃ 0.4 0.56 0.01 60℃ 0.8 0.56 0.015 70℃ 6.3 2.16 0.015 80℃ 4.1 3.4 0.05 90℃ 8.5 6.04 0.035 90℃ 9.3 5.4 0.095 When the temperature drops 80℃ 8.5 5.5 0.1 70℃ 9.2 5.1 0.12 60℃ 13.9 4.4 0.12 50℃ 13.2 5.2 0.18 40℃ 14.0 5.44 0.23 30℃ 14.0 6.12 0.28 20℃ 15.0 7.64 0.70 10℃ 13.3 6.3 1.1 5℃ 35.1 6.1 2.8 0℃ 30.0 7.6 1.6

[0099] In the raw material blending of Example 1, the amount of fatty acid polyglycerol ester added relative to 100 parts by mass of raw starch was changed and 20g of food-grade starch composition was prepared (extruder outlet temperature: 130°C). 40g of edible oil (twice the amount relative to the food-grade starch composition) was mixed in and allowed to absorb the oil. Then, 80g of water (four times the amount relative to the food-grade starch composition) was added and stirred until viscous to obtain a slurry. The results of stirring each slurry with a spoon and evaluating its tactile properties, such as its mochi-like elongation, are shown in Table 5.

[0100] [Table 5] Table 5 Amount of fatty acid polyglycerol esters added [parts by weight] Tactile evaluation results 0 Comparison 0.5 Fully emulsified. Exhibits the same degree of elongation as the control. Low viscosity. 0.8 Fully emulsified. Exhibits the same degree of elongation as the control. Low viscosity. 1.0 Fully emulsified. It exhibits greater elongation and higher viscosity than the control. 1.5 Fully emulsified. It exhibits greater elongation and higher viscosity than the control. 2.0 Fully emulsified. It exhibits greater elongation and higher viscosity than the control. 3.0 Fully emulsified. It exhibits greater elongation and higher viscosity than the control. 5.0 It did not stretch 10.0 It did not stretch

[0101] As these results show, the slurry containing the food starch composition of the present invention, edible oil in an amount of twice that of the food starch composition, and water in an amount of seven times that of the food starch composition has a viscoelasticity similar to mochi. As shown in Table 3, after the slurry is prepared, it has the desired type B viscosity (Pa·s) in a non-heated state (20°C), exhibiting the viscosity characteristics specified that "the type B viscosity at 0°C is more than twice and less than 30 times the type B viscosity at 90°C". On the other hand, in Comparative Examples 1 and 2, the oil phase separated and no emulsion was obtained, and the viscoelasticity similar to mochi was not achieved. Furthermore, the B-type viscosity (Pa·s) in the unheated state (20°C) was not within the expected range. Also, in Comparative Example 3, no emulsion was obtained, and the B-type viscosity (Pa·s) in the unheated state (20°C) was not within the expected range.

[0102] In the raw material blending of Example 1, the amount of fatty acid polyglycerol ester added relative to 100 parts by mass of raw starch was changed and the food starch composition was prepared (extruder outlet temperature: 130°C). Based on the difference between the fatty acid polyglycerol ester contained in the raw material and the fatty acid polyglycerol ester remaining in the food starch composition, the amount of starch-lipid complex formed in the food starch composition was determined according to the following method.

[0103] <Method for Determination of Starch-Lipid Complex Formation Amount in Food Starch Components> Using a differential scanning calorimeter (Hitachi, Ltd. "DSC 7000-X"), 2 mg of each food-grade starch component and 9.5 mg of water were added to a simple, sealed sample container for chromate-treated aluminum and sealed. The container was then left at room temperature (25°C) for at least 3 hours to allow it to absorb water. A blank control was used as a reference. The temperature was increased at a rate of 3°C / min from 10°C to 140°C (measurement point: every 0.5 seconds). For the obtained DSC chart, the heat obtained from the measurement of the endothermic peak area with the peak in the temperature range of 45~80℃ is defined as the enthalpy of the residual amount of fatty acid polyglycerol ester per dry mass. Based on the enthalpy of the residual amount of fatty acid polyglycerol esters obtained above, and the amount of fatty acid polyglycerol esters added to each component, the amount of starch-lipid complex formed is calculated in the following order. Specifically, it is calculated as follows. (i) First, the residual enthalpy of fatty acid polyglycerol ester monomers (100% by mass) was determined. (ii) Multiply the residual enthalpy of fatty acid polyglycerol ester obtained in (i) above by the content of fatty acid polyglycerol ester contained in the raw material of food starch composition (e.g., 0.02 when it is 2% by mass) to calculate the residual enthalpy relative to the content of fatty acid polyglycerol ester contained in the raw material (i.e., the residual enthalpy of 2% by mass). (iii) The residual enthalpy of fatty acid polyglycerol esters obtained above using food starch composition as a sample is divided by the residual enthalpy of fatty acid polyglycerol ester content relative to the content of fatty acid polyglycerol esters in the raw material (2% by mass), and then multiplied by the content of fatty acid polyglycerol esters in the raw material (0.02 when the addition amount is 2% by mass) to determine the residual amount (%) of fatty acid polyglycerol esters in food starch composition. (iv) Finally, by subtracting the residual amount of fatty acid polyglycerol esters obtained in (iii) from the content of fatty acid polyglycerol esters contained in the raw material (e.g., 2% when the addition amount is 2% by mass), the amount of starch-lipid complex formed in the starch composition for food can be determined (%). The results are shown in Table 5A.

[0104] [Table 5A] Table 5A Content (mass%) of fatty acid polyglycerol esters in the raw materials 0% 0.5% 0.8% 1.0% 1.5% 2.0% 3.0% The content (mass%) of starch-lipid complexes in food-grade starch compositions - 0.3% 0.5% 0.5% 0.5% 0.8% 1.3%

[0105] [2-2] Viscosity characteristics of slurries (Type B viscosity) For 20 g of the food starch composition prepared under the conditions of Examples 1-2, 40 g of the edible oil described in Table 5B (2 times the amount relative to the food starch composition) was mixed and absorbed, and then 80 g of water (4 times the amount relative to the food starch composition) was added thereto and stirred until viscosity was generated to obtain a slurry (Examples 1-4 to 1-7). Each slurry was stirred with a tablespoon, and the results of the tactile evaluation of the physical properties such as elongation like mochi are shown in Table 5B.

[0106] [Table 5B] Table 5B Type of oil Physical properties of slurry (non-heated state) Example 1-4 Olive oil Manufactured by J-Oils Mills Co., Ltd. "AJINOMOTO Extra Virgin Olive Oil" Emulsified, showing elongation like mochi Example 1-5 Coconut oil "Refined Coconut Oil" manufactured by Fuji Oil Co., Ltd. Emulsified, showing elongation like mochi Firm dough, but smooth Example 1-6 Corn oil Manufactured by J-Oils Mills Co., Ltd. "AJINOMOTO (Ajinomoto) Corn Oil" Emulsified, showing elongation like mochi Firm dough, but smooth Example 1-7 Sesame oil Manufactured by J-Oils Mills Co., Ltd. "AJINOMOTO (Ajinomoto) Sesame Oil" Emulsified, showing elongation like mochi Firm dough, but smooth As shown in Table 5B, the properties of the slurry did not change due to the type of oil.

[0107] <Method for measuring B-type viscosity> For the slurries obtained in Examples 1-4, 1-5, 1-6 and Examples 1-7, following the temperature rise and fall conditions shown in Table 2, the temperature was raised from room temperature (20°C) to 90°C, and then lowered from 90°C to 0°C. The B-type viscosity of the slurries at each temperature was measured using a Type B viscometer No. 4 rotor (manufactured by Toki Sangyo Co., Ltd., BM type) at 30 rpm for 30 seconds. A cylindrical polypropylene container (manufactured by Kartell, 250 ml) with a diameter of 7 cm and a height of 9.5 cm was used for the measurement. Furthermore, to prevent moisture evaporation, the container was covered with plastic wrap when heating the slurry, and the measurement was performed quickly after reaching the predetermined temperature. The results are shown in Table 5C.

[0108] [Table 5C] Table 5C (Pa･s) Blending of raw materials Examples 1-4 Examples 1-5 Examples 1-6 Examples 1-7 Extrusion mill outlet temperature 130°C 130°C 130°C 130°C Type B viscosity [Pa･s] Modulation 20℃ 8.36 7.68 7.5 7.02 When the temperature rises 30℃ 5.06 4.8 4.8 6.88 40℃ 3.4 3.6 3.6 5.1 50℃ 2.9 3 2.4 3.2 60℃ 2.4 2.6 2.4 2.7 70℃ 2.3 2.2 2.3 2.5 80℃ 2.2 1.9 2 2 90℃ 2 1.2 1.6 1.8 When the temperature drops 90℃ 1.6 1.2 1.5 1.9 80℃ 2.4 1.4 1.8 1.9 70℃ 2.5 1.8 2 2.7 60℃ 2.4 2.3 2.4 2.4 50℃ 3.2 2.7 2.8 3.2 40℃ 3.1 3.4 3.4 3.8 30℃ 3.5 4.6 5 5.7 20℃ 4.7 5.6 5.4 5.6 10℃ 5.4 9.2 8 8.6 5℃ 8.2 14.6 9.4 12.7 0℃ 12.4 32.25 17.4 28.25

[0109] As shown in the results above, even with changes in the type of oil, the B-type viscosity characteristics did not show significant changes. The food starch composition of this invention, edible oil in a quantity equal to twice that of the food starch composition, and a slurry in a quantity equal to seven times that of the food starch composition exhibited a mochi-like viscoelasticity. As shown in Table 5C, after preparation, the slurry, in a non-heated state (20°C), exhibited the desired B-type viscosity (Pa·s), displaying the viscosity characteristics specified as "the B-type viscosity at 0°C is more than twice and less than 30 times the B-type viscosity at 90°C". Furthermore, the B-type viscosity at 90°C differs somewhat with temperature increases and decreases, but in this invention, it is sufficient as long as the B-type viscosity at 90°C (here, the B-type viscosity at 90°C during temperature increases) meets the above condition the first time the slurry is prepared.

[0110] [3-1] Freeze-thaw cycle resistance of emulsion components 20g of the food-grade starch composition obtained in Examples 1-2 was mixed with 40g of edible oil (twice the amount of the food-grade starch composition) and allowed to absorb the oil. Then, 140g of water (seven times the amount of the food-grade starch composition) was added and stirred until viscous to obtain a slurry. The slurry was subjected to freeze-thaw cycles as shown below three times, and the changes in viscosity characteristics were observed.

[0111] [Table 6] Table 6 <Freeze-thaw cycle> ※First freeze-thaw Put it in the freezer Freeze overnight (24 hours) ↓ Microwave heating 700W, over 1 minute 60℃ Cooling at room temperature or in ice water 50℃ 40℃ 30℃ 20℃ 10℃ 5℃ 0℃ ※Second freezing and thawing Dehydration occurred due to storage in the freezer, but continued... Put it in the freezer Freeze overnight (24 hours) ↓ Microwave heating 700W, over 1 minute 60℃ Cooling at room temperature or in ice water 50℃ 40℃ 30℃ 20℃ 10℃ 5℃ 0℃ ※Third freezing and thawing Dehydration occurred due to storage in the freezer, but continued... Put it in the freezer Freeze overnight (48 hours) ↓ Microwave heating 700W, over 1 minute 60℃ Cooling at room temperature or in ice water 50℃ 40℃ 30℃ 20℃ 10℃ 5℃ 0℃

[0112] Furthermore, the above-mentioned freeze-thaw cycle satisfies the following conditions. Conditions for a freeze-thaw cycle: The first cycle involves cooling the aforementioned slurry, prepared at room temperature, to -10°C at a cooling rate of -1°C / min and maintaining this state for more than 15 hours. Then, the slurry is heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours. After the second cycle, the slurry mentioned above, which was heated after the first cycle, is heated to 60°C at a heating rate of 45°C / min, and then cooled to -10°C at a cooling rate of -1°C / min and maintained in this state for more than 15 hours.

[0113] The results are shown in Table 7 and Figures 2 and 3. [Table 7] Table 7 (Pa･s) ℃ Temperature rise Temperature drop First freeze-thaw Second freeze-thaw Third freeze-thaw 0 7.30 8.00 16.00 17.86 5 5.56 6.46 13.60 15.18 10 5.18 5.28 6.52 9.02 20 5.24 4.76 4.42 4.98 5.74 30 3.70 3.56 3.08 4.04 4.56 40 2.76 2.64 2.50 3.12 4.46 50 2.12 2.28 1.98 2.36 3.16 60 1.98 1.88 1.54 1.80 2.52 70 1.48 1.74 80 1.32 1.48 90 1.36 1.26

[0114] Figure 2 is a graph showing the changes in viscosity characteristics after three freeze-thaw cycles. Figure 3 shows photographs of the properties of each slurry at 20°C during (a) the first freeze-thaw, (b) the second freeze-thaw, and (c) the third freeze-thaw. As shown in Table 7 and Figures 2 and 3, the slurry containing the food starch composition of the present invention, edible oil in a quantity twice that of the food starch composition, and water in a quantity seven times that of the food starch composition, exhibits minimal change in viscosity characteristics even after three freeze-thaw cycles, demonstrating freeze-thaw resistance.

[0115] [3-2] Freeze-thaw cycle resistance of emulsion components 20g of the food-grade starch composition obtained in Example 3 was mixed with 40g of edible oil (twice the amount of the food-grade starch composition) and allowed to absorb the oil. Then, 140g of water (seven times the amount of the food-grade starch composition) was added and stirred until viscous to obtain a slurry. This slurry was subjected to three freeze-thaw cycles as shown in Table 6, and the changes in viscosity characteristics were observed. However, in each freeze-thaw cycle, water was added to account for the water loss due to the slurry's freezing, and then the slurry was heated using a microwave oven.

[0116] The results are shown in Table 7A and Figures 4 and 5. [Table 7A] Table 7 A (Pa･s) ℃ Temperature drop First freeze-thaw Second freeze-thaw Third freeze-thaw 0 45.35 36 31 31.75 5 36 19.6 17.2 18 10 19.4 18.3 16.8 13.7 20 16.5 13.8 12.1 11.4 30 16.4 13.6 11.2 10.8 40 14 12.4 10 9.4 50 10.8 10 7.2 8.2 60 5.4 6 4.4 6.6 70 3.6 80 2.8 90 2.6

[0117] Figure 4 is a graph showing the changes in viscosity characteristics after three freeze-thaw cycles. Figure 5 shows photographs of the properties of each slurry at 20°C during (a) the first freeze-thaw, (b) the second freeze-thaw, and (c) the third freeze-thaw.

[0118] [3-3] Freeze-thaw cycle resistance of emulsion components 20g of the food-grade starch composition obtained in Example 5 was mixed with 40g of edible oil (twice the amount of the food-grade starch composition) and allowed to absorb the oil. Then, 140g of water (seven times the amount of the food-grade starch composition) was added and stirred until viscous to obtain a slurry. This slurry was subjected to three freeze-thaw cycles as shown in Table 6, and the changes in viscosity characteristics were observed. However, in each freeze-thaw cycle, water was added to account for the water loss due to the slurry's freezing, and then the slurry was heated using a microwave oven.

[0119] The results are shown in Table 7B and Figures 6 and 7. [Table 7B] Table 7B (Pa･s) ℃ Temperature drop First freeze-thaw Second freeze-thaw Third freeze-thaw 0 6.64 6 5.7 6 5 4.8 4.8 4 3.5 10 4.2 3.6 3.5 2.6 20 2.9 2.3 2.4 1.6 30 2 1.6 1.6 1.4 40 1.7 1.4 1.2 1 50 0.8 1 0.9 0.7 60 0.7 0.6 0.7 0.6 70 0.64 80 0.6 90 0.46

[0120] Figure 6 is a graph showing the changes in viscosity characteristics after three freeze-thaw cycles. Figure 7 shows photographs of the properties of each slurry at 20°C during (a) the first freeze-thaw, (b) the second freeze-thaw, and (c) the third freeze-thaw.

[0121] [4] Frozen ice (orange) Frozen ice (orange) was prepared according to the composition shown in Table 8 and the following method was used. The taste was evaluated by five professional sensory examiners. As a reference example, the taste differences between this frozen ice and frozen ice made solely from frozen orange juice, and frozen ice mixed with commercially available thickeners and stabilizers, were evaluated. The results are shown in Table 8.

[0122] (Method for preparing frozen ice) 1. Use the following ratio: food-grade starch composition: rapeseed oil: orange juice (referred to as "juice" in the table) = 1 (5g): 1~2: 7~9. First, stir and disperse the food-grade starch composition in the rapeseed oil, then add the orange juice and stir at room temperature. Alternatively, without adding rapeseed oil, add the ingredients at a ratio of 1:9 (each ingredient: orange juice), and indirectly heat and disperse in boiling water using a double boiler. 2. Pour the mixture from step 1 into a plastic cup, place it in a freezer, and freeze until solidified to obtain frozen ice. 3. At the same time, take them out of the freezer and compare their taste.

[0123] [Table 8] Table 8 See Example 2-1 Example 2-1 Example 2-2 Example 2-3 See Example 2-2 Examples 2-4 Juice only Food-grade starch components: oils: fruit juices =1 (5g):2 (10g):7 (35g) Food-grade starch components: oils: fruit juices =1 (5g):2 (10g):8 (40g) Food-grade starch components: oils: fruit juices =1 (5g):2 (10g):9 (45g) Thickeners and stabilizers: fruit juice =1 (5g):9 (45g) Food-grade starch components: fruit juice =1 (5g): 9 (45g) Operability Dispersed in a non-heated state Dispersed in a non-heated state Dispersed in a non-heated state It forms clumps when not heated, but disperses and exhibits viscosity when heated in a water bath at 85°C. It clumps in cold water, but disperses when heated in a water bath at 85°C. The viscosity decreased without stretching, but the viscosity was restored upon cooling. Sensory evaluation after freezing Ice, slushy texture, sorbet For example, mochi, the melted part on the surface stretches slightly. It is smooth, slightly elongated on the surface, and has a slightly gritty texture that melts and becomes viscous in the mouth. It is smooth, slightly elongated on the surface, and has a slightly gritty texture that melts and becomes viscous in the mouth. It is smooth, slightly elongated on the surface, has a slightly gritty texture, but melts and becomes viscous in the mouth, with a strong sour taste and a dark color. Smooth, slightly elongated surface, slightly gritty when icy but melts and becomes viscous in the mouth, with a pulpy or puree-like texture, a milder acidity than reference example 2, and a darker color.

[0124] Furthermore, regarding the materials for frozen ice (orange), the following items are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 Orange juice: Made by Kirin Beverage Co., Ltd., "Tropicana 100% Orange", orange (Late Luncheonian orange) / Vitamin C (125~782mg), flavoring • Rapeseed oil: Edible rapeseed oil, J-Oil Mills Co., Ltd.'s "Refreshing Rapeseed Oil" • Thickening and Stabilizing Agent Formulation: "Nobiemon" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd., 32% hydroxypropyl starch, 13% acetylated adipic acid cross-linked starch, 10% cardan gum, 0.1% guanylate gum, 44.9% food ingredients.

[0125] [5] Frozen ice (milk) Frozen ice (milk) was prepared according to the composition shown in Table 9 and the following method was used. Five professional sensory examiners evaluated its taste. The differences in taste between this frozen ice and frozen ice made solely from frozen milk (as a reference example), and frozen ice mixed with commercially available thickener and stabilizer formulations, were evaluated. The results are shown in Table 9.

[0126] (Method for preparing frozen ice) 1. Use according to the ratio of food-grade starch composition: rapeseed oil: milk = 1 (5g): 1:9. First, stir and disperse the food-grade starch composition in the rapeseed oil, then add the milk and stir at room temperature. Alternatively, without adding rapeseed oil, add each ingredient in a ratio of 1:9 to milk, and indirectly heat and disperse in boiling water using a double boiler. 2. Pour the mixture from step 1 into a plastic cup, place it in a freezer, and freeze until solidified to obtain frozen ice. 3. At the same time, take them out of the freezer and compare their taste.

[0127] [Table 9] Table 9 See Example 3-1 Example 3-1 Example 3-2 See Example 3-2 only cow's milk Food-grade starch composition: milk = 1 (5g): 9 (45g) Food-grade starch composition: oil: milk = 1 (5g): 2 (10g): 9 (45g) Thickener / Stabilizer: Milk = 1 (5g): 9 (45g) Operability Dispersion by heating However, it slightly forms a clump. Dispersed in a non-heated state It forms clumps in a non-heated state, but when heated in a water bath at 85°C... Disperse and exhibit viscosity Frozen Function evaluate rustling sensation Easily melts viscous and with an elongated surface Layered Distinct milk flavor It has a thick consistency with a long surface stretch, melts in the mouth well, is refreshing and not greasy but has a rich and layered texture, and leaves a lingering milky aftertaste. It is viscous with a long surface and a refreshing but lacking in complexity.

[0128] Furthermore, regarding the materials used for frozen ice (milk), the following substances are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 • Milk: Gunma Dairy Cooperative produces "milk from farms". • Rapeseed oil: Edible rapeseed oil, J-Oil Mills Co., Ltd.'s "Refreshing Rapeseed Oil" • Thickening and Stabilizing Agent Formulation: "Nobiemon" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd., 32% hydroxypropyl starch, 13% acetylated adipic acid cross-linked starch, 10% cardan gum, 0.1% guanylate gum, 44.9% food ingredients.

[0129] [6] Milk Ice Milk ice was prepared according to the composition shown in Table 10 and the method described below. Five professional sensory inspectors compared it with a control example that did not contain the food starch composition of the present invention and evaluated its taste. The results are shown in Table 10.

[0130] (How to make iced milk) 1. Use a mixer to evenly mix the refined coconut oil, dextrin, stabilizer (thickening polysaccharide) and food-grade starch. 2. Use a stirrer to mix the granulated sugar, emulsifier and skim milk powder dissolved in water, and heat in a constant temperature water bath at 60°C. 3. Once the temperature reaches 50°C, add the ingredients from step 1 while using a TK Homodisper mixer (manufactured by Special Chemical Industries Co., Ltd., TK HOMO MIXER MARK II) at 5000~5500 rpm for 5 minutes to emulsify the mixture. 4. Calibrate the pot and heat it to 85℃ for sterilization (medium heat, level 3, 3 minutes). 5. Use ice water for cooling and add evaporated water. 6. Once the temperature reaches 15°C, place it in an ice cream maker (CUISINART COMMERCIAL QUALITY ICE CREAM & GELATO MAKER "ICE-100") and churn for 30 minutes to solidify it and obtain milk ice. 7. Transfer the finished milk ice to a container and freeze it in the freezer for a period of time. 8. At the same time, take them out of the freezer and compare their taste.

[0131] [Table 10] Table 10 Compare with Example 4-1 Compare with Example 4-2 Example 4-1 Example 4-2 Example 4-3 Example 4-4 Material Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) water 62.8% 375.0 63.1% 375.0 63.1% 375.0 62.8% 375.0 62.8% 375.0 61.9% 375.0 skim milk powder 9.0% 54.0 9.1% 54.0 9.1% 54.0 9.0% 54.0 9.0% 54.0 8.9% 54.0 Refined coconut oil 13.1% 78.0 13.1% 78.0 13.1% 78.0 13.1% 78.0 13.1% 78.0 12.9% 78.0 olive oil 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 Fine sugar 13.6% 81.0 13.6% 81.0 13.6% 81.0 13.6% 81.0 13.6% 81.0 13.4% 81.0 yolk 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 Stabilizers (thickening polysaccharides) 0.25% 1.5 0.00% 0.0 0.0% 0.0 0.25% 1.5 0.0% 0.0 0.0% 0.0 emulsifier 0.25% 1.5 0.00% 0.0 0.0% 0.0 0.0% 0.0 0.25% 1.5 0.0% 0.0 Starch compositions for food use (Examples 1-2) 0.00% 0.0 0.00% 0.0 1.0% 6.0 0.25% 1.5 0.25% 1.5 3.0% 18.0 Starch composition for food use (Example 5) 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 dextrin 1.0% 6.0 1.01% 6.0 0.0% 0.0 1.0% 6.0 1.0% 6.0 0.0% 0.0 total 100.0% 597.0 100.0% 594.0 100.0% 594.0 100.0% 597.0 100.0% 597.0 100.0% 606.0 Taste evaluation - grainy texture Compared with Example 4-1 same Smooth Slight ice crystals grainy texture Smooth, viscous, thick, and slightly elongated (like Turkish ice). Table 10 (continued) Compare with Example 4-1 Compare with Example 4-2 Examples 4-5 Examples 4-6 Examples 4-7 Material Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) water 62.8% 375.0 63.1% 375.0 61.9% 375.0 58.7% 375.0 61.9% 375.0 skim milk powder 9.0% 54.0 9.1% 54.0 8.9% 54.0 8.5% 54.0 8.9% 54.0 Refined coconut oil 13.1% 78.0 13.1% 78.0 6.4% 39.0 12.2% 78.0 12.9% 78.0 olive oil 0.0% 0.0 0.0% 0.0 6.4% 39.0 0.0% 0.0 0.0% 0.0 Fine sugar 13.6% 81.0 13.6% 81.0 13.4% 81.0 12.7% 81.0 13.4% 81.0 yolk 0.0% 0.0 0.0% 0.0 0.0% 0.0 1.4% 9.0 0.0% 0.0 Stabilizers (thickening polysaccharides) 0.25% 1.5 0.00% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 emulsifier 0.25% 1.5 0.00% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 Starch compositions for food use (Examples 1-2) 0.00% 0.0 0.00% 0.0 3.0% 18.0 6.6% 42.0 0.0% 0.0 Starch composition for food use (Example 5) 0.0% 0.0 0.0% 0.0 0.0% 0.0 0.0% 0.0 2.0% 12.0 dextrin 1.0% 6.0 1.01% 6.0 0.0% 0.0 0.0% 0.0 1.0% 6.0 total 100.0% 597.0 100.0% 594.0 100.0% 606.0 100.0% 639.0 100.0% 606.0 Taste evaluation - grainy texture Smooth, viscous, thick, and slightly elongated (like Turkish ice). I could strongly taste the olive oil flavor. Smooth, with a thicker, more viscous texture than Examples 4-4, mochi-like consistency, and elongated (like Turkish ice). Smooth, viscous, thick, and highly stretchy (like Turkish ice).

[0132] Furthermore, regarding the ingredients for milk ice, the following items are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 or Example 5 • Skim Milk Powder: SkimMilkPowder Hokkaido Skim Milk Powder manufactured by Yotsuba Dairy Co., Ltd. • Refined Coconut Oil: Refined Coconut Oil produced by Fuji Oil Co., Ltd. • Olive oil: "AJINOMOTO Extra Virgin Olive Oil" produced by J-Oilmills Co., Ltd. Fine granulated sugar: manufactured by Nisshin Sugar Co., Ltd. • Stabilizer (thickening polysaccharide): Glyloid CS-3 manufactured by DSP FOOD & CHEMICAL Inc. • Emulsifier: Ryoto Polygly Ester M-7D (HLB16) manufactured by Mitsubishi Chemical Foods Co., Ltd. • Dextrin: Sandec Sharp 100, manufactured by Sanhe Starch Industrial Co., Ltd.

[0133] [7] Ice cream Ice cream was prepared according to the ingredients shown in Table 11 and the following method, and its taste was evaluated by eight professional sensory examiners. The results are shown in Table 11.

[0134] (How to make ice cream) 1. Premix olive oil and the food starch composition obtained in Examples 1-2. 2. Heat the milk, soy milk, or almond milk and mix the beet sugar into it beforehand. 3. Add the mixture of step 2 above to the mixture of step 1 above and mix. 4. Pour the mixture from step 3 above into an ice cream maker (the same as the user in [6] above), and stir for 50 minutes to obtain ice cream. 5. Transfer the finished ice cream to a cup and freeze it in the freezer for a period of time. 6. At the same time, take them out of the freezer and compare their taste.

[0135] [Table 11] Table 11 Example 5-1 (Mixed with cow's milk) Example 5-2 (Mixed with soy milk) Example 5-3 (Mixed with almond milk) Material Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) olive oil 10 60 10 60 10 60 milk 60 360 0 0 0 0 soymilk 0 0 60 360 0 0 Almond milk 0 0 0 0 60 360 beet sugar 27 162 27 162 27 162 Starch compositions for food use (Examples 1-2) 3 18 3 18 3 18 total 100 600 100 600 100 600 Taste evaluation It is not easy to melt and has elasticity. It has a slightly better melt-in-your-mouth quality and a more layered texture. Not easily melted, most elastic It does not melt easily and has the best palatability. Layered

[0136] Furthermore, regarding the ingredients for ice cream, the following are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 • Olive oil: "AJINOMOTO Extra Virgin Olive Oil FRUTIA PREMIUM" produced by J-Oilmills Co., Ltd. Milk: Produced by Yaoko Co., Ltd., Nasu Milk • Soy milk: Organic soy milk produced by Sujahta Meiraku Co., Ltd. • Almond milk: Produced by Marusanai Co., Ltd., supervised by Tanita Cafe Beet sugar: Developed by the HOKUREN Agricultural Cooperative Association; beet sugar

[0137] [8] Ice cream Ice cream was prepared according to the composition shown in Table 12 and the method described below. Eight professional sensory inspectors compared it with a control example that did not contain the food starch composition of the present invention and evaluated its taste. The results are shown in Table 12.

[0138] (How to make ice cream) 1. Premix olive oil and the food starch composition obtained in Examples 1-2. 2. Heat the milk and mix the beet sugar into it beforehand. 3. Add the mixture of step 2 above to the mixture of step 1 above and mix. 4. Pour the mixture from step 3 above into an ice cream maker (the same as the user in [6] above), and stir for 50 minutes to obtain ice cream. 5. Transfer the finished ice cream to a cup and freeze it in the freezer for a period of time. 6. At the same time, take them out of the freezer and compare their taste.

[0139] [Table 12] Table 12 Compare with Example 6-1 Example 6-1 (Food-grade starch composition: oil = 1:2) Example 6-2 (Food-grade starch composition: oil = 1:4) Material Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) olive oil 5 35 10 70 20 160 milk 70 490 60 420 50 400 beet sugar 25 175 25 175 25 200 Starch compositions for food use (Examples 1-2) 0 0 5 35 5 40 total 100 700 100 700 100 800 Taste evaluation - It has good palatability and feels like The deliciousness of Italian gelato It has the best palatability. It has a slightly gel-like feel.

[0140] Furthermore, regarding the ingredients for ice cream, the following are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 • Olive oil: "AJINOMOTO Extra Virgin Olive Oil" produced by J-Oilmills Co., Ltd. Milk: Produced by Yaoko Co., Ltd., Nasu Milk Beet sugar: Developed by the HOKUREN Agricultural Cooperative Association; beet sugar

[0141] [9] Ice cream Ice cream was prepared according to the composition shown in Table 13 and the following method. Eight professional sensory inspectors compared it with a control example that did not contain the food starch composition of the present invention and evaluated its taste. The results are shown in Table 13.

[0142] (How to make ice cream) 1. Premix olive oil and the food starch composition obtained in Examples 1-2. 2. Heat the milk and mix the white sugar into it beforehand. 3. Add the mixture of step 2 above to the mixture of step 1 above and mix. 4. Pour the mixture from step 3 above into an ice cream maker (the same as the user in [6] above), and stir for 50 minutes to obtain ice cream. 5. Transfer the finished ice cream to a cup and freeze it in the freezer for a period of time. 6. At the same time, take them out of the freezer and compare their taste.

[0143] [Table 13] Table 13 Compare with Example 7-1 Example 7-1 (Food-grade starch composition: oil = 1:2) Example 7-2 (Food-grade starch composition: oil = 1:4) Material Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) rapeseed oil 6 210 6 210 12 420 milk 69 2415 66 2310 60 2100 white sugar 25 875 25 875 25 875 Food starch composition (Examples 1-2) 0 0 3 105 3 105 total 100 3500 100 3500 100 3500 Taste evaluation Melts in your mouth Only ice cream with a melt-in-your-mouth texture is acceptable. A frozen dessert with a popsicle-like texture, similar to milk popsicles. A frozen dessert with a texture similar to thick Italian gelato. It has a good mouthfeel, but melts slowly, so you can feel the layers of milk. I could strongly taste the milk flavor. A thicker texture than Example 7-1, with a feel similar to Italian gelato. It melts easily, but as an ice cream, it melts slowly, allowing you to fully appreciate the layers of milk and its rich flavor.

[0144] Furthermore, regarding the ingredients for ice cream, the following are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 • Rapeseed oil: Edible rapeseed oil, J-Oil Mills Co., Ltd.'s "Refreshing Rapeseed Oil" Milk: Produced by Yaoko Co., Ltd., Nasu Milk • White sugar: Made by Nisshin Sugar Co., Ltd., white sugar printed on teacups

[0145] [10-1] Milk Ice Milk ice was prepared according to the composition shown in Table 14A and the method described below. Five professional sensory examiners compared it with a control example without the ice crystal stabilizer of this invention and evaluated its taste. The results are shown in Table 14A.

[0146] (How to make iced milk) 1. Take powders (ice crystal stabilizer, dextrin), granulated sugar, emulsifier, and thickening polysaccharides into a bag and mix them to obtain a mixture. 2. Use a spoon to dissolve and mix the reduced syrup powder, water, and milk. 3. While stirring the mixture from step 2 above in a water bath at 75°C using a mixer (EYELA, Tokyo, ZZ series mixer) at approximately 450-550 rpm, gradually add the mixture from step 1 above in several batches. 4. Add refined coconut oil to the mixture in step 3 above and stir. 5. After the mixture in step 4 reaches 70°C, stir for 10 minutes. 6. Replenish the mixture from step 5 above with the water lost during mixing. 7. Use a TK Homodisper mixer (manufactured by Special Chemical Industries Co., Ltd., TK HOMO MIXER MARK II) at 5000~5500 rpm for 5 minutes to emulsify it. 8. The emulsion from step 7 above is cooled to 15°C while being stirred using a mixer (EYELA, Tokyo, ZZ series mixer) at approximately 350-450 rpm. 9. Once the temperature reaches 15°C, place it in an ice cream maker (CUISINART COMMERCIAL QUALITY ICE CREAM & GELATO MAKER "ICE-100") and churn for 30 minutes to solidify it and obtain milk ice. 10. Transfer the finished milk ice to a container and store it in a freezer at -20°C for 1 week (good conditions), then perform a functional evaluation. Then, transfer it to a freezer at -10°C and perform functional evaluations after 2 weeks and 1 month (bad conditions).

[0147] [Table 14A] Table 14A Compare with Example 8-1 Example 8-1 Example 8-2 Material Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) milk 65 650 65 650 65 520 Refined coconut oil 12 120 12 120 12 96 Fine sugar 9.5 95 9.5 95 9.5 76 Reduced syrup powder 6.1 60.5 6.1 60.5 5.6 44.4 dextrin 1 10 1 10 0 0 Ice crystal stabilizers (Examples 1-2) 0 0 0.3 2.5 2 16 emulsifier 0.3 2.5 0 0 0 0 Thickening polysaccharides 0.3 2.5 0.3 2.5 0 0 water 6 59.5 6 59.5 6 47.6 total 100 1000 100 1000 100 800 Taste evaluation (Favorable conditions) Stored at -20℃ for 1 week Smooth texture Smooth texture Smooth texture (Adverse conditions) Stored at -10℃ for 2 weeks It contains many large ice crystals, giving it a gritty texture. Compared to control example 8-1, there were fewer large ice crystals and less of a gritty feel. Smooth texture Compared to control example 8-1, there were almost no large ice crystals, and the gritty feeling was also less. Smooth texture (Adverse conditions) Stored at -10℃ for 1 month It contains many large ice crystals, has a strong granular texture, and a slightly grainy feel. Compared to control example 8-1, it also has less graininess. A smoother texture than control example 8-1 Compared to control example 8-1, there were almost no large ice crystals and almost no grainy texture. A much smoother texture than control example 8-1

[0148] Furthermore, regarding the ingredients for milk ice, the following items are used. • Ice crystal stabilizer: Food-grade starch composition obtained in Examples 1-2 • Milk: Gunma Dairy Cooperative produces "milk from farms". • Refined Coconut Oil: Refined Coconut Oil produced by Fuji Oil Co., Ltd. Fine granulated sugar: manufactured by Nisshin Sugar Co., Ltd. • Reduced corn syrup powder: Manufactured by Wuchan Food Technology Co., Ltd. as "Sweet PEM" • Dextrin: Sandec Sharp 100, manufactured by Sanhe Starch Industrial Co., Ltd. • Emulsifier: Myverol 18-04K distilled monoglyceride (crystallized palm oil) manufactured by Kerry Company • Thickening polysaccharides: Glyloid CS-3 manufactured by DSP FOOD & CHEMICAL Co., Ltd.

[0149] [10-2] Milk Ice Milk ice was prepared according to the composition shown in Table 14B and the method described in [10-1] above. It was compared with a control example without the ice crystal stabilizer of the present invention, and the melting behavior at 25°C was evaluated. The results are shown in Table 14B.

[0150] (Method for evaluating melting conditions) 80g of the prepared milk ice was removed from the freezer and left to stand at room temperature (25°C). After 30, 50, 60, and 70 minutes, the melted liquid components were removed, and the mass of the remaining solid components was measured. The proportions of the obtained remaining solid components are shown in Table 14B.

[0151] [Table 14B] Table 14B Compare with Example 8-1 Example 8-3 Material Proportion(%) Mass (g) Proportion(%) Mass (g) milk 65 650 65 650 Refined coconut oil 12 120 12 120 Fine sugar 9.5 95 9.5 95 Reduced syrup powder 6.1 60.5 4.6 45.5 dextrin 1 10 0 0 Ice crystal stabilizers (Examples 1-2) 0 0 3 30 emulsifier 0.3 2.5 0 0 Thickening polysaccharides 0.3 2.5 0 0 water 6 59.5 5.95 59.5 total 100 1000 100 1000 Residual solids Element [quality%] 30 minutes later 54% 92% 50 minutes later 36% 65% 60 minutes later twenty three% 46% 70 minutes later 9% 26%

[0152]

[11] Milk Ice Milk ice was prepared according to the composition shown in Table 15, as follows: 80g of milk ice was weighed into each plastic cup and allowed to stand at room temperature (25°C). The residual solids content was measured after 30, 50, 60, 70, and 80 minutes. The residual percentage (%) was calculated as: Residual percentage (%) = Residual solids content (g) at each time point ÷ 80 (g) × 100. The results are shown in Table 15.

[0153] (How to make iced milk) 1. Take the powder (ice crystal stabilizer, dextrin), granulated sugar, emulsifier, and thickening polysaccharide into a bag and mix them to obtain a mixture. 2. Use a spoon to dissolve and mix the reduced syrup powder, water, and milk. 3. While stirring the mixture from step 2 above in a water bath at 75°C using a mixer (EYELA, Tokyo, ZZ series mixer) at approximately 450-550 rpm, gradually add the mixture from step 1 above in several batches. 4. Add refined coconut oil to the mixture in step 3 above and stir to obtain a mixture. 5. After the mixture in step 4 reaches 70°C, stir for 10 minutes. 6. Replenish the mixture from step 5 above with the water lost during mixing. 7. Use a TK Homodisper mixer (manufactured by Special Chemical Industries Co., Ltd., TK HOMO MIXER MARK II) at 5000~5500 rpm for 5 minutes to emulsify it. 8. The emulsion from step 7 above is cooled to 15°C while being stirred using a mixer (EYELA, Tokyo, ZZ series mixer) at approximately 350-450 rpm. 9. Once the temperature reaches 15°C, set it to (Cuisinart Corporation, CUISINART COMMERCIAL QUALITY ICE CREAM & GELATO MAKER "ICE-100") and stir for 30 minutes to solidify it and obtain milk ice. 10. Transfer the finished milk ice to a container and store in the freezer for about 1 week.

[0154] [Table 15] Table 15 Compare with Example 9 Example 9 Comparative Example 9-1 Comparative Example 9-2 Comparative Example 9-3 Material Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) Proportion(%) Mass (g) milk 65 390 65 325 65 325 65 325 65 325 Refined coconut oil 12 72 12 60 12 60 12 60 12 60 Fine sugar 9.5 57 9.5 47.5 9.5 47.5 9.5 47.5 9.5 47.5 Reduced syrup powder 6.05 36.3 4.55 22.75 4.55 22.75 4.55 22.75 4.55 22.75 dextrin 1 6 0 0 0 0 0 0 0 0 ice crystal stabilizer (Examples 1-2) 0 0 3 15 0 0 0 0 0 0 Starch composition for food use (Comparative Example 1) 0 0 0 0 3 15 0 0 0 0 Starch composition for food use (Comparative Example 2) 0 0 0 0 0 0 3 15 0 0 Starch composition for food use (Comparative Example 3) 0 0 0 0 0 0 0 0 3 15 emulsifier 0.25 1.5 0 0 0 0 0 0 0 0 Thickening polysaccharides 0.25 1.5 0 0 0 0 0 0 0 0 water 5.95 35.7 5.95 29.75 5.95 29.75 5.95 29.75 5.95 29.75 total 100 600 100 500 100 500 100 500 100 500 30 minutes later Residual proportion 54.0% 91.6% 71.2% 67.0% 62.8% 50 minutes later Residual proportion 36.3% 65.3% 43.3% 38.9% 38.2% 60 minutes later Residual proportion 22.6% 46.2% 24.8% 27.8% 23.9% 70 minutes later Residual proportion 9.1% 26.3% 14.9% 12.2% 10.8% 80 minutes later Residual proportion 0% 8.7% 0% 0% 0%

[0155] Furthermore, regarding the ingredients for milk ice, the following items are used. • Ice crystal stabilizer: Food-grade starch composition obtained in Examples 1-2 • Food starch composition: Food starch compositions obtained from Comparative Examples 1, 2 and 3 • Milk: Gunma Dairy Cooperative produces "milk from farms". • Refined Coconut Oil: Refined Coconut Oil produced by Fuji Oil Co., Ltd. Fine granulated sugar: manufactured by Nisshin Sugar Co., Ltd. • Reduced corn syrup powder: Manufactured by Wuchan Food Technology Co., Ltd. as "Sweet PEM" • Dextrin: Sandec Sharp 100, manufactured by Sanhe Starch Industrial Co., Ltd. • Emulsifier: Myverol 18-04K distilled monoglyceride (crystallized palm oil) manufactured by Kerry Company • Thickening polysaccharides: Glyloid CS-3 manufactured by DSP FOOD & CHEMICAL Co., Ltd.

[0156] As shown in Table 15, the milk ice of Example 9, which incorporated the ice crystal stabilizer of the present invention, exhibited significantly higher shape retention compared to Control Example 9, which incorporated emulsifiers and thickening polysaccharides commonly used as stabilizers. Furthermore, the milk ice of Example 9 was thick and layered, with excellent melt-in-your-mouth properties. The milk ice of Example 9 also exhibits superior shape retention compared to the food starch compositions of Comparative Examples 1 to 3. The milk ice in Comparative Examples 9-1 to 9-3, compared to the milk ice in Control Example 9, although they retained their shape, had a gritty texture and poor taste, and were also powdery and had poor melt-in-your-mouth properties.

[0157]

[12] Wasabi sauce Wasabi paste was prepared according to the blending ratios of the raw materials shown in Table 16, and its taste was evaluated by two professional sensory inspectors. The taste evaluation used a wasabi paste without the addition of food-grade starch as a control example (Example 10), and the differences in taste between the Example and Control Example 10 were evaluated. The results are shown in Table 16.

[0158] (How to make wasabi sauce) 1. Mix wasabi powder and water in a mass ratio of 25:75, and mix in food starch components as described in Table 16 to prepare wasabi paste. 2. Place the wasabi paste in a covered plastic cup and store at 4°C (refrigeration or other suitable conditions). 3. Evaluate the texture and taste of the wasabi paste after it has been stored for 2 days.

[0159] Furthermore, regarding the ingredients for wasabi paste, the following are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 • Wasabi powder: Wasabi powder, manufactured by House Foods Inc.

[0160] [Table 16] Table 16 Compare with Example 10 Example 10-1 Example 10-2 Blending ratio of raw materials Wasabi powder:water = 25:75 Food-grade starch composition: Wasabi powder: water = 1:25:75 Food-grade starch composition: Wasabi powder: water = 3:25:75 Operability Evaluation results - Dispersing food-grade starch components in a non-heated state Dispersing food-grade starch components in a non-heated state texture and taste Evaluation results The texture is watery when you first put it in your mouth, and powdery after you eat it. It has a mild flavor and a bland wasabi taste. The texture is smooth, delicate, and rich, with a sensation on the tongue like finely ground wasabi. The flavor is intensely spicy. The texture is intensely rich, smooth, and delicate. The flavor is intensely spicy.

[0161]

[13] Smoothie According to the blending ratio of raw materials shown in Table 17, smoothies were prepared as follows, and the taste was evaluated by three professional sensory inspectors. The taste evaluation used a smoothie without the addition of food starch as a control example 11, and evaluated the difference in taste between the example and control example 11. The results are shown in Table 17.

[0162] (How to make shaved ice) 1. Mix the food-grade starch composition, granulated sugar, flavoring, and soy milk in a ratio of 0~4:5:2:90~93, then homogenize using a food processor (BAMIX M300, Swiss ESGE) to prepare a smoothie. The granulated sugar and food-grade starch composition should be mixed beforehand. 2. Evaluate the taste immediately after preparation.

[0163] Furthermore, regarding the ingredients for smoothies, the following should be used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 • Flavoring: "Florentines Banana Fortified Juice 1 / 2X" manufactured by Yokoyama Flavoring Co., Ltd. • Soy milk: "Organic, unadjusted soy milk" manufactured by Marusanai Co., Ltd. • Alpha-processed starch: "Bakeup B-α", manufactured by J-Oilmills Co., Ltd., is an alpha-treated product of cross-linked phosphate potato starch.

[0164] [Table 17] Table 17 Compare with Example 11 Example 11 Comparative Example 11 Blending ratio of raw materials Fine sugar: spices: soy milk =5:2:93 Food-grade starch composition: granulated sugar: flavoring: soy milk = 3:5:2:93 Alpha-processed starch: granulated sugar: flavoring: soy milk = 3:5:2:93 Operability Evaluation results - Dispersed in a non-heated state Form small clusters texture and taste Evaluation results It has a smooth texture. It has a light, refreshing flavor. The texture is similar to that of fruit processed with a juicer, with a rich and creamy feel. It has a viscous consistency, yet it is also smooth enough to drink easily. The flavor of banana and soy milk can still be strongly felt after swallowing. It has a thick, viscous texture with noticeable small clumps. The clumps have a slightly grainy feel when eaten. The flavor is somewhat masked.

[0165]

[14] Soup (shrimp roe French-style custard) The soups were prepared according to the following method, and the taste was evaluated by three professional sensory examiners. The taste evaluation involved preparing a soup with added rice flour as Control Example 12-1 and a soup with added processed starch as Control Example 12-2, and the differences in taste between the examples and the controls were evaluated. The results are shown in Table 18.

[0166] (Soup preparation method) 1. Mix 150g of hot water with any one of the following: commercially available soup powder (22.9g) containing 0.7% by weight of food starch, 0.3% by weight of processed starch, and 0.5% by weight of rice noodles. 2. Place the obtained soup in a water-resistant storage container and store it in a cold storage. 3. After refrigerating for 3 days, heat the soup in a microwave oven and evaluate its texture (thickness, mouthfeel, etc.) when it is warm.

[0167] Furthermore, regarding the ingredients for the soup, the following items are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 Commercially available soup mix: "Knorr Cupsoup Premium Shrimp French Cream Soup", manufactured by Ajinomoto Co., Ltd. Processed starch: "Gelcall WPO-10", manufactured by J-Oilmills Co., Ltd., hydroxypropyl phosphate cross-linked wheat starch.

[0168] [Table 18] Table 18 Compare with Example 12-1 Compare with Example 12-2 Example 12 Types of added starch rice flour Processed starch Food starch composition Taste evaluation results It melts in the mouth well, but doesn't feel thick. It has a moderate viscosity and good mouthfeel, but doesn't feel thick. It has a pleasant taste and a rich texture when placed in the mouth. It also melts in the mouth very well.

[0169]

[15] Dairy beverages Milk beverages were prepared according to the blending ratios of the raw materials shown in Table 19, and the taste was evaluated by three professional sensory inspectors. Also, as Comparative Example 13, a milk beverage with added α-processed starch was prepared. The evaluation results are shown in Table 19.

[0170] (Preparation method of dairy beverages) 1. Mix rapeseed oil (3g) and food-grade starch composition (3g) or α-processed starch (3g) to form a paste. 2. Add low-fat milk (150g) and mix using a food processor (BAMIX M300, Swiss ESGE). 3. After refrigerating for 3 hours, evaluate the taste (thickness, mouthfeel) of the obtained milk beverage.

[0171] Furthermore, regarding the ingredients of dairy beverages, the following substances are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 • Low-fat milk: "Morinaga Delicious Low-fat Milk", manufactured by Morinaga Milk Industry Co., Ltd. • Alpha-processed starch: "Bakeup B-α", manufactured by J-Oilmills Co., Ltd., is an alpha-treated product of cross-linked phosphate potato starch.

[0172] [Table 19] Table 19 Compare with Example 13 Example 13 Comparative Example 13 Blending ratio of raw materials Low-fat milk: rapeseed oil = 150:3 Low-fat milk: rapeseed oil: food-grade starch composition = 150:3:3 Low-fat milk: rapeseed oil: α-processed starch = 150:3:3 Operational evaluation results No oil separation was confirmed. The oil is evenly dispersed, producing minimal but good foaming. It produces large bubbles and is difficult to handle. Taste evaluation results I can't feel the richness. The flavor lingers in the mouth even after swallowing, leaving a rich sensation. It feels sticky when you eat it, but there is no flavor residue in your mouth after swallowing, and you don't feel any richness.

[0173]

[16] Yogurt Yogurt was prepared according to the blending ratios of the raw materials shown in Table 20, and the taste was evaluated by three professional sensory inspectors. As a comparative example 14, yogurt with added α-processed starch was prepared. The evaluation results are shown in Table 20.

[0174] (Yogurt preparation method) 1. Mix fine granulated sugar (15g) and food-grade starch composition (3g) or α-processed starch (3g). 2. Add low-fat yogurt (150g) and blend using a food processor (BAMIX M300, Swiss ESGE). 3. After refrigerating for 3 hours, evaluate the texture (richness, mouthfeel, etc.) of the obtained yogurt.

[0175] Furthermore, regarding the materials used in yogurt, the following substances are employed. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 Low-fat yogurt: "Bifidus Plain Yogurt Zero Fat", manufactured by Morinaga Milk Industry Co., Ltd. • Alpha-processed starch: "Bakeup B-α", manufactured by J-Oilmills Co., Ltd., is an alpha-treated product of cross-linked phosphate potato starch.

[0176] [Table 20] Table 20 Compare with Example 14 Example 14 Comparative Example 14 Blending ratio of raw materials Low-fat yogurt: granulated sugar = 150:15 Low-fat yogurt: granulated sugar: Food starch composition =150:15:3 Low-fat yogurt: granulated sugar: α-processed starch = 150:15:3 Taste evaluation results I can't feel the richness. It has a moderate viscosity when eaten, and the flavor lingers in the mouth after swallowing, giving it a rich texture. It feels sticky when you eat it, but there is no flavor residue in your mouth after swallowing, and you don't feel any richness.

[0177]

[17] Plant-based yogurt According to the blending ratios of the raw materials shown in Tables 21 and 22, plant-based yogurt was prepared using the following method, and its taste was evaluated by three professional sensory examiners. As Comparative Examples 15-1 and 15-2, plant-based yogurt with added α-processed starch was prepared. The evaluation results are shown in Tables 21 and 22.

[0178] (Preparation method of plant-based yogurt) 1. Mix fine granulated sugar (15g) and food-grade starch composition (3g) or α-processed starch (3g). 2. Add 150g of plant-based yogurt and blend using a food processor (BAMIX M300, Swiss ESGE). 3. After refrigerating for 3 hours, evaluate the taste (thickness, texture, etc.) of the obtained plant-based yogurt.

[0179] Furthermore, regarding the materials used in plant-based yogurt, the following substances are employed. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 Plant-based Yogurt A: "Yogurt made from soybeans," manufactured by Fujicco Co., Ltd. Plant-based yogurt B: "Soy Milk Yogurt", manufactured by Marusanai Co., Ltd. • Alpha-processed starch A: "Gelcall GT-α" (alpha-treated acetophosphate cross-linked tapioca starch), manufactured by J-Oilmills Co., Ltd. • Alpha-processed starch B: "Bakeup B-α" (alpha-treated product of cross-linked phosphate potato starch), manufactured by J-Oilmills Co., Ltd.

[0180] [Table 21] Table 21 Plant-based Yogurt A Compare with Example 15-1 Example 15-1 Comparative Example 15-1 Blending ratio of raw materials Plant-based yogurt A: granulated sugar = 150:15 Plant-based yogurt A: Fine granulated sugar: Food starch composition =150:15:3 Plant-based yogurt A: Fine granulated sugar: α-processed starch =150:15:3 Taste evaluation results I can't feel the richness. It has a moderate viscosity when eaten, and the flavor lingers in the mouth after swallowing, giving it a rich texture. Compared to the control, the sour and soybean flavors are milder. It feels sticky when you eat it, but there is no flavor residue in your mouth after swallowing, and you don't feel any richness. The flavor was identical to the control example.

[0181] [Table 22] Table 22 Plant-based Yogurt B Compare with Example 15-2 Example 15-2 Comparative Example 15-2 Blending ratio of raw materials Plant-based yogurt B: granulated sugar = 150:15 Plant-based yogurt B: Fine sugar: Food grade starch composition = 150:15:3 Plant-based yogurt B: Fine granulated sugar: Alpha-processed starch =150:15:3 Taste evaluation results I can't feel the richness. It has a moderate viscosity when eaten, and the flavor lingers in the mouth after swallowing, giving it a rich texture. Compared to the control, the sour and soybean flavors are milder. It feels sticky when you eat it, but there is no flavor residue in your mouth after swallowing, and you don't feel any richness. The flavor was identical to the control example.

[0182]

[18] Soup (corn soup) According to the blending ratio of the raw materials shown in Table 23, corn soup was prepared as follows, and its taste was evaluated by four professional sensory examiners. Corn soup with added α-processed starch was prepared as Comparative Example 16-1, and corn soup with added hydroxypropyl phosphate cross-linked wheat starch was prepared as Comparative Example 16-2. The evaluation results are shown in Table 23.

[0183] (Recipe for making corn chowder) 1. Weigh 29g of water, 30g of milk, 40g of frozen corn puree, 0.5g of chicken broth, 0.3g of sugar and 0.2g of salt, and put them into a pot. Heat and stir while heating without boiling to obtain the corn soup of Comparative Example 16. 2. To obtain corn soup, mix food starch composition, α-processed starch, or hydroxypropylated phosphoric acid cross-linked wheat starch in the proportions shown in Table 23 to corn soup prepared in the same manner as in 1. 3. Evaluate the texture and taste of the obtained corn soup.

[0184] Furthermore, regarding the ingredients for corn soup, the following items are used. • Food-grade starch composition: Food-grade starch composition obtained in Examples 1-2 Milk: Delicious milk, manufactured by Meiji Co., Ltd. Frozen corn puree: Corn puree, manufactured by Kagome Inc. • Chicken Broth: Knorr Special Chicken Broth, manufactured by Ajinomoto Co., Ltd. • High-grade white sugar: Produced by Mitsui Sugar Manufacturing Co., Ltd. • Salt: Salt, manufactured by the Public Interest Salt Business Center Foundation • Alpha-processed starch: "Bakeup B-α" (alpha-treated product of cross-linked phosphate potato starch), manufactured by J-Oilmills Co., Ltd. • Hydroxypropyl-phosphate cross-linked wheat starch: "Gelcall WPO-10", manufactured by J-Oilmills Co., Ltd.

[0185] [Table 23] Table 23 Compare with Example 16 Comparative Example 16-1 Comparative Example 16-2 Example 16-1 Example 16-2 Food starch composition 1.5g 3g α-processed starch 3g Hydroxypropyl-phosphate cross-linked wheat starch 3g Taste evaluation results It's light and doesn't feel rich. It is thick, heavy, and highly viscous, making it unsuitable for drinking. I felt a lump. I could feel the viscosity, but not the thickness. It has a poor throat feel. I felt a gel-like mass. It has a creamy texture and a light, airy feel, as if it were made with a mixer, giving it a rich, soup-like consistency. It has a fibrous, textured, and fruity feel, like corn mashed into a paste. It has a very creamy texture and a lightness as if it has been blended with a whisk to incorporate air, giving it a rich, soup-like consistency. It has a fibrous, textured, and fruity feel, like corn mashed into a paste. Taste evaluation results It has a thin, soup-like flavor. You can barely taste it. Compared to the control, the taste is stronger. A mild flavor. It has a rich, creamy texture, almost like it's been creamed with heavy cream; it's delicious. It also has a strong milk and corn flavor. It has a rich, creamy texture, almost like it's been creamed with heavy cream; it's delicious. It also has a strong milk and corn flavor.

[0186] Furthermore, the particle size distribution of the food starch composition used in Examples 10 to 16 is as follows. 1.7% by mass on a 0.25mm aperture sieve. The oversize portion of a 0.075mm sieve and the undersize portion of a 0.25mm sieve: 82.1% by mass Undersize fraction of a 0.075mm sieve: 16.2% by mass

[0187]

[19] Milk Ice The milk-ice mixture was prepared according to the composition shown in Table 24 and the results were compared with a control example without the ice crystal stabilizer of the present invention to evaluate the ice crystals. The results are shown in Figure 4.

[0188] (Preparation method for milk and ice mixture) 1. Mix skim milk powder, granulated sugar and ice crystal stabilizer. 2. Add milk, Nice-Whip E, frozen egg yolks and water to step 1 and stir. 3. Emulsify the mixture from step 2 using an emulsifier ("TK homo mixer MARKII", manufactured by Special Machinery Industry Co., Ltd.) at 12,000 rpm for 10 minutes. 4. Seal the mixture from step 3 into a sterilization bag (500mL). 5. Sterilize at 85°C for 15 minutes. 6. After mixing the mixture from step 5 again using an emulsifier at 12,000 rpm for 10 minutes and cooling, add vanilla extract. 7. Reseal the mixture in a sterilization bag and let it stand in a refrigerator at 5℃~7℃ for 24 hours to obtain a milk-ice mixture.

[0189] (Evaluation methods for ice crystal formation) Two μL of a milk-ice mixture was sandwiched between two coverslips (0.012–0.017 mm thick, φ16 mm) and spaced with SUS spacers. The mixture was placed on a microscope cooling stage (Linkkam Scientific Inustruments, "HF95"). The stage temperature was controlled by cooling to -60°C at a rate of -90°C / min, followed by a heating to -8°C at a rate of +5°C / min without a holding time. Crystal growth was observed after 90 minutes of holding. Observation was performed using a digital microscope (KEYENCE, "VHX-900").

[0190] [Table 24] Table 24 quality% Reference example 17 Example 17 milk 60 58.8 Nice-Whip E 2 2 skim milk powder 10 9.8 Fine sugar 12 11.8 Frozen egg yolks 5 4.9 Vanilla extract 0.1 0.1 ice crystal stabilizer 2 water 10.9 10.6 total 100 100

[0191] Furthermore, regarding the ingredients for milk ice, the following items are used. • Milk: Gunma Dairy Cooperative produces "milk from farms". Nice-Whip E: Emulsified oil, manufactured by Zhongze Dairy Co., Ltd. • Skim Milk Powder: SkimMilkPowder Hokkaido Skim Milk Powder manufactured by Yotsuba Dairy Co., Ltd. Fine granulated sugar: manufactured by Nisshin Sugar Co., Ltd. • Frozen egg yolks: 20 frozen sweetened egg yolks, manufactured by Kewpie Corporation Vanilla extract: Vanilla extract NB No. 5, manufactured by NARIZUKA Corporation. • Ice crystal stabilizer: Food-grade starch composition obtained in Examples 1-2

[0192] Figure 8 shows a microscopic image (a) of ice crystals from Reference Example 17 and a microscopic image (b) of ice crystals from Example 17. As shown in Figure 8, it can be seen that the ice crystals of milk ice (Example 17) made by adding the food starch composition of the present invention as an ice crystal stabilizer are smaller than those of ice crystals in Reference Example 17. This result shows that the ice crystal stabilizer of the present invention can inhibit the growth of ice crystals in milk ice.

[0193] none

Claims

1. A food starch composition, characterized in that: a slurry obtained by mixing the food starch composition, edible rapeseed oil (in a mass ratio of 2 times that of the food starch composition), and water (in a mass ratio of 7 times that of the food starch composition) in this order without heating at 20°C, has a B-type viscosity (Pa·s) of 2 Pa·s or more and 100 Pa·s or less; and a B-type viscosity (Pa·s) obtained by cooling or heating the slurry and measuring it at 30 rpm for 30 seconds, satisfies the following conditions: the B-type viscosity at 0°C is 2 times or more and 30 times or less than the B-type viscosity at 90°C; the food starch composition is obtained by heat-treating at 100°C or more under a pressure of 0 MPa or more and 20 MPa or less with one or more selected from the group consisting of raw potato starch and chemical starches of the raw potato starch, and fatty acid polyglycerol esters. In this food starch composition, relative to 100 parts by mass of one or more raw starches selected from the group consisting of raw potato starch and chemical starches composed of raw potato starch, the mass ratio of fatty acid polyglycerol ester is 0.01 parts by mass and 4.8 parts by mass. The chemical starches of the raw potato starch are chemical starches produced by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, hydroxypropylation, and esterification, and contain starch-lipid complexes.

2. As in claim 1, the food-grade starch composition, wherein, The viscosity (Pa·s) of the slurry at 0°C is above 5 Pa·s and below 300 Pa·s.

3. The food-grade starch composition as claimed in claim 1 or 2, wherein, When the slurry is subjected to three freeze-thaw cycles under the following conditions, the difference between the type B viscosity (Pa·s) at each temperature of 20℃, 30℃, 40℃, 50℃ and 60℃ and the type B viscosity (Pa·s) at each temperature before the freeze-thaw cycle is within 10.0 Pa·s. Freeze-thaw cycle conditions: For the first cycle, the slurry prepared at room temperature is cooled to -10℃ at a cooling rate of -1℃ / min and held at this state for at least 15 hours. Then, it is heated to 60℃ at a heating rate of 45℃ / min, and then cooled again to -10℃ at a cooling rate of -1℃ / min and held at this state for at least 15 hours. For the second cycle and thereafter, the slurry after the first cycle is heated to 60℃ at a heating rate of 45℃ / min, and then cooled again to -10℃ at a cooling rate of -1℃ / min and held at this state for at least 15 hours.

4. A food-grade starch composition, obtained by heat-treating at 100°C or higher, under a pressure of 0 MPa or higher and 20 MPa or lower, one or more of a type of starch selected from raw potato starch and chemical starch composed of the raw potato starch, and a fatty acid polyglycerol ester. The fatty acid polyglycerol ester has a mass ratio of 0.01 parts by mass or higher and 4.8 parts by mass or lower than 100 parts by mass of raw potato starch and chemical starch composed of the raw potato starch. The chemical starch of the raw potato starch is a chemical starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, hydroxypropylation, and esterification. The composition contains a starch-lipid complex.

5. As in claim 4, the food-grade starch composition, wherein, The fatty acid polyglycerol ester has an HLB value of 1 or higher and 13 or lower, and an average degree of polymerization of 2 or higher and 9 or lower.

6. As in claim 5, the food-grade starch composition, wherein, The B-type viscosity (Pa·s) of a slurry obtained by mixing the food starch composition, edible rapeseed oil (in a mass ratio of 2 times that of the food starch composition), and water (in a mass ratio of 7 times that of the food starch composition) in this order without heating at 20°C is measured at 30 rpm for 30 seconds and is 2 Pa·s or more and 100 Pa·s or less. The B-type viscosity (Pa·s) of the slurry obtained by cooling or heating it and measuring it at 30 rpm for 30 seconds meets the following condition: the B-type viscosity at 0°C is 2 times or more and 30 times or less than the B-type viscosity at 90°C.

7. As in claim 6, the food starch composition, wherein, The viscosity of this slurry at 0°C is greater than 5 Pa·s and less than 300 Pa·s.

8. The food-grade starch composition as claimed in claim 6 or 7, wherein, When the slurry is subjected to three freeze-thaw cycles under the following conditions, the difference between the aforementioned type B viscosity (Pa·s) at each temperature of 20℃, 30℃, 40℃, 50℃ and 60℃ and the type B viscosity (Pa·s) at each temperature before the freeze-thaw cycle is within 10.0 Pa·s. Freeze-thaw cycle conditions: For the first cycle, the slurry prepared at room temperature is cooled to -10℃ at a cooling rate of -1℃ / min and held at this state for at least 15 hours. Then, it is heated to 60℃ at a heating rate of 45℃ / min, and then cooled again to -10℃ at a cooling rate of -1℃ / min and held at this state for at least 15 hours. For the second cycle and thereafter, the slurry after the first cycle is heated to 60℃ at a heating rate of 45℃ / min, and then cooled again to -10℃ at a cooling rate of -1℃ / min and held at this state for at least 15 hours.

9. A method for manufacturing a food-grade starch composition, comprising a heat treatment step, wherein the heat treatment step is performed at a pressure of 0 MPa to 20 MPa, on a mixture of raw materials containing one or more of the group consisting of raw potato starch and chemical starches of the raw potato starch, and fatty acid polyglycerol esters, at a temperature of 100°C or higher. The mass ratio of the fatty acid polyglycerol esters is 0.01 parts by mass to 4.8 parts by mass to 100 parts by mass of the raw starch consisting of one or more of the group consisting of raw potato starch and chemical starches of the raw potato starch. The chemical starches of the raw potato starch are chemical starches obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of crosslinking, hydroxypropylation, and esterification.

10. A method for manufacturing a food-grade starch composition as described in claim 9, wherein, The fatty acid polyglycerol ester has an HLB value of 1 or higher and 13 or lower, and an average degree of polymerization of 2 or higher and 9 or lower.

11. The method for manufacturing a food-grade starch composition as described in claim 9, wherein, The heat treatment process includes: heat treatment by pressing and extruding the raw material mixture using an extruder.

12. An emulsified composition comprising a food starch composition as claimed in any one of claims 1 to 8, an edible oil in an amount of 0.5 times to 10 times the mass of the food starch composition, and water in an amount of 0.5 times to 10 times the mass of the food starch composition.

13. A food product containing a food starch composition as claimed in any one of claims 1 to 8 or an emulsified composition as claimed in claim 12, wherein the amount of food starch composition contained in the food starch composition or the emulsified composition is 0.05% by mass or more and 30% by mass or less, based on the mass of the raw material composition of the food product.

14. The food item requested in item 13 is ice cream.

15. A method for giving ice cream a thick texture, comprising: The food starch composition of any one of claims 1 to 8 or the emulsified composition of claim 12 is incorporated, wherein the amount of food starch composition contained in the food starch composition or the emulsified composition is more than 0.05% by mass and less than 30% by mass based on the mass of the raw material composition of the ice cream.

16. An ice crystal stabilizer, wherein the active ingredient is a food starch composition as claimed in any one of claims 1 to 8 or an emulsifying composition as claimed in claim 12, wherein the content of the food starch composition or the emulsifying composition in the ice crystal stabilizer is 70% by mass or more and 100% by mass or less.

17. A method for stabilizing ice crystals in frozen foods, comprising: The food starch composition of any one of claims 1 to 8 or the emulsified composition of claim 12 is incorporated into the frozen food, wherein the content of the food starch composition or the emulsified composition in the frozen food is 0.05% by mass or more and 30% by mass or less, based on the mass of the raw material composition of the frozen food.

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