Film-formability enhancer

Abstract

To provide a film-formability enhancer with superior film-formability for foods and beverages.SOLUTION: A film-formability enhancer comprises α-starch with a degree of gelatinization of 50% or more and a contact angle of 40° or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a film-forming improver and the like. [Background technology]

[0002] Starch is composed of linear amylose, which is made up of α1-4 glycosidic bonds between glucose units, and branched amylopectin, which is made up of α1-4 glucan branched by α1-6 glycosidic bonds. Starch is a crystalline polymer with molecular regularity.

[0003] When starch is heated in water, amylose and amylopectin absorb water and lose molecular regularity (the crystallinity of the starch disappears and it becomes amorphous), resulting in improved transparency and increased viscosity; this phenomenon is known as gelatinization (gelatinization). If pregelatinized starch is quickly dehydrated, it is possible to obtain pregelatinized starch that retains its gelatinized state (retains its amorphous state). When cold water is added to pregelatinized starch, it swells again and becomes pasty, and so pregelatinized starch is widely used as a food additive, etc.

[0004] It is known that the properties of pregelatinized starch vary depending on the production conditions of the pregelatinized starch, and this has been investigated in the past.

[0005] For example, Patent Document 1 describes an invention related to a pregelatinized starch having specific parameters. Patent Document 1 describes that by subjecting starch to a specific crosslinking treatment and enzyme treatment and then pregelatinizing it by drum drying, it is possible to obtain pregelatinized starch that has excellent dispersibility in water, can suppress the formation of mamaco (lumps of pregelatinized starch that occur when pregelatinized starch is dispersed or dissolved in water) even when water is added, and has sufficient viscosity. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. 2018 / 225872 Summary of the Invention [Problem to be solved by the invention]

[0007] Conventional pregelatinized starches, including the pregelatinized starch described in Patent Document 1, are used as thickeners and the like that utilize the viscosity improvement due to water absorption. However, for example, when pregelatinized starch is attached to the surface of a food product, the food may become dry, although the pregelatinized starch thickens by absorbing the moisture in the food. From this perspective, conventional pregelatinized starches sometimes do not have sufficient film-coating properties for foods and beverages due to their water absorption.

[0008] Therefore, the present invention provides a film-forming enhancer having excellent film-forming properties for foods, beverages, etc. [Means for solving the problem]

[0009] The present inventors have found that the use of a specific pregelatinized starch improves the film-coating properties for foods, beverages, etc. That is, the present invention has, for example, the following aspects.

[0010] [1] A film-forming improver containing pregelatinized starch having a degree of pregelatinization of 50% or more and a contact angle of 40 degrees or more. [2] The coatability improver described in [1] above, wherein the degree of gelatinization of the alpha-starch is 70% or more. [3] The coatability improver according to the above [1] or [2], wherein the pregelatinized starch is one or more types selected from starches obtained by pregelatinizing 1) and 2). 1) Unmodified starches selected from the group consisting of corn starch, waxy corn starch, high amylose corn starch, sweet potato starch, potato starch, tapioca starch, waxy tapioca starch, chickpea starch, pea starch, sago starch, wheat starch and rice starch. 2) A processed starch obtained by subjecting the unprocessed starch to one or more processing treatments selected from the group consisting of hydroxypropylation, acetylation, crosslinking, oxidation, acid treatment, and enzyme treatment. [4] D of the pregelatinized starch 50 The coatability improver according to any one of the above [1] to [3], wherein the average particle diameter is 5 μm or more and 180 μm or less. [5] A starch composition comprising the coatability improver according to any one of [1] to [4] above. [6] The starch composition according to [5] above, wherein the content of the pregelatinized starch is from 1% by mass to 80% by mass, based on the total mass of the starch composition. [7] The starch composition according to [5] or [6] above, which is used as a surface coating agent. [8] The starch composition according to [5] or [6] above, which is used as a binding agent. [9] A food or drink comprising the film-forming improver described in any one of [1] to [4] above.

[10] A dumpling comprising the film-forming improver described in any one of [1] to [4] above. Effect of the Invention

[0011] According to the present invention, there is provided a film-forming enhancer having excellent film-forming properties for foods, beverages, etc. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Hereinafter, an embodiment of the present invention will be described in detail.

[0013] 1. Film-forming improver The film-forming improver according to the present invention contains pregelatinized starch having a degree of pregelatinization of 50% or more and a contact angle of 40 degrees or more.

[0014] Without being bound by theory, it is believed that the film-forming improver of the present invention has a degree of gelatinization and a contact angle within the above-mentioned ranges, and thus has a good balance of both water absorbency and water repellency, thereby enabling it to exhibit excellent film-forming properties. For example, when pregelatinized starch having the above-mentioned degree of gelatinization and contact angle is attached to a food or drink, the high degree of gelatinization of the pregelatinized starch allows the surface of the food or drink to be coated, and the high contact angle (low wettability) of the pregelatinized starch prevents the pregelatinized starch from absorbing moisture to such an extent that it deteriorates the texture of the food or drink, and a starch coating can be formed on the contact surface between the pregelatinized starch and the food or drink. As a result, the obtained food or drink can have an excellent texture. For example, when the coating improver according to the present invention is used as a dusting agent for fries or tempura, the texture of the contents of the fries or tempura is excellent. In addition, when a food or drink contains pregelatinized starch having the above-mentioned degree of gelatinization and contact angle, the pregelatinized starch can bind the food or drink ingredients together because of its high degree of gelatinization, and when the food or drink comes into contact with water, a starch coating can be formed on the surface of the food or drink due to the water-repellent function of the pregelatinized starch because of its high contact angle (low wettability). As a result, the food or drink can be prevented from collapsing due to water. For example, when the coating improver according to the present invention is used as a binder for medicines and supplements, the medicines and supplements can exhibit sustained release properties. In addition, when the coating improver according to the present invention is used as a binder for fishing bait, the fishing bait does not easily collapse in water even when dropped into water, and can maintain its shape. In addition, when the coating improver according to the present invention is used as a binder for meatballs, meatballs, fishballs, etc., the bait is less likely to fall apart when cooked and can maintain its shape.

[0015] In one embodiment, the film-forming improver is used as a surface coating agent. In this specification, the term "surface coating agent" refers to a material that is applied to the surface of a food or beverage, etc., to coat at least a portion of the surface of the food or beverage, etc. Specific examples of the film-forming improver used as a surface coating agent include sauces and batters for fries (tempura, deep-fried foods, etc.). When the film-forming improver is used as a surface coating agent, a starch coating is formed on the contact surface between the film-forming improver and the food or beverage, etc., which can produce effects such as improving the yield during cooking.

[0016] In one embodiment, the film-forming improver is used as a binder. In this specification, the term "binder" refers to a substance that is mixed as an additive into food and beverages, etc., and exhibits functions such as improving the water retention of food and beverages, maintaining the shape, etc. Specific examples of food and beverages when the film-forming improver is used as a binder include mayonnaise, custard cream, dumplings, hamburger steak, egg dishes, chilled noodles, instant noodles, cakes, sweet breads, confectioneries, etc. When the film-forming improver is used as a binder, the water-repellent function of the film-forming improver contained in the food and beverages, etc., forms a starch coating on the surface of the food and beverage, etc., so that the food and beverage does not easily disintegrate in water or in the mouth, and can maintain its shape.

[0017] <gelatinized starch> The pregelatinized starch according to the present invention has a degree of pregelatinization of 50% or more and a contact angle of 40 degrees or more.

[0018] The degree of gelatinization of the gelatinized starch is preferably 60% or more, more preferably 70% or more, even more preferably 80% or more or 85% or more, particularly preferably 90% or more or 95% or more, and most preferably 100%.

[0019] The contact angle of the gelatinized starch is preferably 40.0 degrees or more, more preferably 43 degrees or more, further preferably 48 degrees or more and 150 degrees or less, even more preferably 50 degrees or more and 130 degrees or less, particularly preferably 60 degrees or more and 120 degrees or less, and extremely preferably 70 degrees or more and 110 degrees or less.

[0020] D of pregelatinized starch 50 is preferably 5 μm or more and 180 μm or less, more preferably 10 μm or more and 150 μm or less, further preferably 10 μm or more and 135 μm or less, and particularly preferably 15 μm or more and 100 μm or less. 50 " means the median diameter, which is measured by the method described in the Examples.

[0021] The pregelatinized starch is preferably one or more types selected from starches obtained by pregelatinizing 1) and 2). 1) Unmodified starches selected from the group consisting of corn starch, waxy corn starch, high amylose corn starch, sweet potato starch, potato starch, tapioca starch, waxy tapioca starch, chickpea starch, pea starch, sago starch, wheat starch and rice starch. 2) A processed starch obtained by subjecting the unprocessed starch to one or more processing treatments selected from the group consisting of hydroxypropylation, acetylation, crosslinking, oxidation, acid treatment, and enzyme treatment.

[0022] Examples of the raw starch for the processed starch include starches derived from plants, such as corn, waxy corn, high amylose corn, rice, waxy rice, wheat, peas, sweet potatoes, potatoes, waxy potatoes, tapioca, waxy tapioca, chickpeas, and sago palm.

[0023] Examples of the processed starch include phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, starch acetate, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, oxidized starch, hydroxypropylated starch, hydroxypropylated phosphate cross-linked starch, sodium starch glycolate, and acid-treated starch, and preferably cross-linked starch or acetylated phosphate cross-linked starch.

[0024] The pregelatinized starch may be used alone or in combination of two or more types differing in either one or more of the degree of pregelatinization and the contact angle.

[0025] The term "gelatinization treatment (alpha-treatment)" refers to treating a starch selected from unprocessed starch and processed starch so that the degree of gelatinization is 50% or more and the contact angle is 40 degrees or more.

[0026] In one embodiment, the "gelatinization treatment" is preferably a shear crushing treatment. The "shear crushing treatment" refers to crushing an object by applying a shear force. The starch can be gelatinized by the strong shear force, compression force, impact force, grinding force, and the like applied during the shear crushing treatment. The shear crushing treatment can be performed using a shear crusher. Examples of such shear crushers include a mortar-type crusher, an extruder, a roll crusher, a cutter mill, a mortar mill, a ring mill, a roller mill, a ball mill, a rotary mill, a vibration mill, a planetary mill, an attritor, and a bead mill. Of these, the shear crusher is preferably a mortar-type crusher or an extruder, and more preferably a mortar-type crusher. In the shear crushing treatment, for example, the shearing treatment using an extruder, the gelatinization treatment can be performed with low water addition and in a short time, and in the shear crushing treatment using a mortar-type crusher, the gelatinization treatment can be performed without water addition and in a short time.

[0027] The degree of gelatinization and the contact angle of the gelatinized starch can be controlled by appropriately changing the production conditions.

[0028] For example, the moisture content of starch before gelatinization treatment is preferably 5% by mass or more and 20% by mass or less, more preferably 6.5% by mass or more and 18.5% by mass or less, 8% by mass or more and 17% by mass or less, 4% by mass or more and 14% by mass or less, 3.5% by mass or more and 13.5% by mass or less, or 3% by mass or more and 13% by mass or less, based on the total mass of the starch. The moisture content of starch is measured using a heat-drying moisture meter MX-50 (manufactured by A&D Co., Ltd.).

[0029] Furthermore, when the gelatinization treatment is carried out using a mortar-type grinder, the degree of gelatinization and the contact angle of the gelatinized starch can be controlled by adjusting the distance between the upper and lower mortars (inter-mortar gap), the temperature, the rotation speed, etc. When the gelatinization treatment is carried out using a mortar-type grinder, the gap between the mortars is preferably 0 μm or more and 50 μm or less, more preferably 5 μm or more and 40 μm or less, 5 μm or more and 30 μm or less, 5 μm or more and 20 μm or less, 10 μm or more and 40 μm or less, 10 μm or more and 30 μm or less, or 10 μm or more and 20 μm or less, and even more preferably 5 μm or more and 15 μm or less, 7.5 μm or more and 15 μm or less, 5 μm or more and 12.5 μm or less, or 7.5 μm or more and 12.5 μm or less. When the gelatinization treatment is carried out using a mortar-type grinder, the heating temperature is preferably 70°C or more and 200°C or less, and more preferably 70°C or more and 180°C or less, 70°C or more and 150°C or less, 70°C or more and 120°C or less, 70°C or more and 110°C or less, 90°C or more and 180°C or less, 90°C or more and 150°C or less, 90°C or more and 120°C or less, 90°C or more and 110°C or less, 100°C or more and 180°C or less, 70°C or more and 150°C or less, or 100°C or more and 120°C or less. When the gelatinization process is carried out using a mortar-type grinder, the rotation speed is preferably 90 rpm or more and 250 rpm or less, and more preferably 90 rpm or more and 200 rpm or less, 90 rpm or more and 180 rpm or less, 90 rpm or more and 160 rpm or less, 120 rpm or more and 200 rpm or less, 120 rpm or more and 180 rpm or less, or 120 rpm or more and 160 rpm or less.

[0030] Furthermore, when the gelatinization process is carried out using an extruder, the barrel temperature is preferably 30°C or higher and 200°C or lower, more preferably 30°C or higher and 150°C or lower, 40°C or higher and 140°C or lower, 50°C or higher and 130°C or lower, or 50°C or higher and 120°C or lower. Furthermore, when the gelatinization process is carried out using an extruder, the outlet temperature is preferably 80°C or higher and 180°C or lower, more preferably 80°C or higher and 160°C or lower, 80°C or higher and 150°C or lower, 90°C or higher and 150°C or lower, or 100°C or higher and 150°C or lower. Furthermore, when the gelatinization process is carried out using an extruder, the heat treatment time is preferably from 1 second to 1200 seconds, more preferably from 1 second to 600 seconds, even more preferably from 1 second to 60 seconds, and even more preferably from 1 second to 30 seconds. Furthermore, when the gelatinization treatment is carried out using an extruder, the screw rotation speed is preferably 1 rpm or more and 5000 rpm or less, more preferably 1 rpm or more and 2500 rpm or less, and even more preferably 1 rpm or more and 1500 rpm or less.

[0031] In one embodiment, the content of pregelatinized starch is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more and 100% by mass or less, 80% by mass or more and 100% by mass or less, 90% by mass or more and 100% by mass or less, 95% by mass or more and 100% by mass or less, 70% by mass or more and 97.5% by mass or less, 80% by mass or more and 97.5% by mass or less, 90% by mass or more and 97.5% by mass or less, or 95% by mass or more and 97.5% by mass or less, based on the total mass of the coatability improver. In another embodiment, the content of the pregelatinized starch is 100% by mass based on the total mass of the coatability improver.

[0032] <Additives> The film-forming improver may contain additives. The additives include other film-forming improvers than the above-mentioned pregelatinized starch. The additives may be used alone or in combination of two or more kinds.

[0033] 2. Starch composition According to one aspect of the present invention, there is provided a starch composition. The starch composition includes the above-mentioned film-ability improver. The starch composition may further include other starches and additives.

[0034] <Film-forming improver> As the film-forming improver, those mentioned above are used.

[0035] The content of pregelatinized starch is preferably 0.1% by mass or more and 100% by mass or less, more preferably 0.1% by mass or more and 90% by mass or less, and even more preferably 1% by mass or more and 80% by mass or less, based on the total mass of the starch composition.

[0036] In one embodiment, the content of pregelatinized starch is preferably 5% by mass or more and 80% by mass or less, more preferably 5% by mass or more and 70% by mass or less, and even more preferably 10% by mass or more and 60% by mass or less, 10% by mass or more and 40% by mass or less, 10% by mass or more and 30% by mass or less, 15% by mass or more and 60% by mass or less, 15% by mass or more and 40% by mass or less, 15% by mass or more and 30% by mass or less, 25% by mass or more and 60% by mass or less, 30% by mass or more and 60% by mass or less, and 40% by mass or more and 60% by mass or less. The starch composition of this embodiment is preferably used for the application of a surface coating agent.

[0037] In one embodiment, the content of the pregelatinized starch is preferably 0.1% by mass or more and 30% by mass or less, more preferably 0.1% by mass or more and 20% by mass or less, more preferably 0.1% by mass or more and 10% by mass or less, 0.1% by mass or more and 5% by mass or less, 0.1% by mass or more and 3% by mass or less, 0.1% by mass or more and 1.9% by mass or less, 0.1% by mass or more and 1.5% by mass or less, 0.1% by mass or more and 0.9% by mass or less, 0.1% by mass or more and 0.3% by mass or less, 0.3% by mass or more and 10% by mass or less, 0.3% by mass or more and ... More preferably, the starch composition of the present embodiment is used as a binder.

[0038] <Other starches> The starch composition may contain other starches, which may allow adjustment of physical properties and effects, reduction of production costs, etc.

[0039] Other starches include 1), 2), and any of these pregelatinized starches (with a degree of pregelatinization of less than 50% and / or a contact angle of less than 40 degrees). 1) Unmodified starches selected from the group consisting of corn starch, waxy corn starch, high amylose corn starch, sweet potato starch, potato starch, tapioca starch, waxy tapioca starch, chickpea starch, pea starch, sago starch, wheat starch and rice starch. 2) A processed starch obtained by subjecting the unprocessed starch to one or more processing treatments selected from the group consisting of hydroxypropylation, acetylation, crosslinking, oxidation, acid treatment, and enzyme treatment.

[0040] Of these, the other starches preferably include at least one of 1) and 2). These other starches may be used alone or in combination of two or more.

[0041] Pregelatinized starch (with a degree of pregelatinization of less than 50% and / or a contact angle of less than 40 degrees) can be produced by a conventional method, for example, by adding water to a raw material containing starch, heating it, and then quickly dehydrating it. Dryers used in this process include, for example, drum dryers and spray dryers.

[0042] <Additives> The starch composition may include additives. The additives contained in the starch composition vary depending on the application, except that starches are not included in the additives.

[0043] For example, when the starch composition is used as a surface coating agent, the additives include ingredients and seasonings that are commonly used in batters for tempura and fries.

[0044] Ingredients commonly used in tempura and fried food batters include, for example, eggs, egg whites, egg white powder, breadcrumbs, water, and the like.

[0045] Examples of seasonings include sugar, salt, vinegar, soy sauce, miso, pepper, mirin, glutamic acid and its salts, inosinic acid and its salts, edible oils and fats, and the like.

[0046] In addition, when the starch composition is used as a binder, examples of the additives include main components of products to which the starch composition is applied, seasonings, and the like.

[0047] Examples of the main components of applicable products include ingredients constituting mayonnaise, custard cream, dumplings, hamburger steaks, egg dishes, chilled noodles, instant noodles, cakes, sweet breads, confectioneries, etc.

[0048] The seasonings are the same as those exemplified in the applications of the surface coating agent.

[0049] The above-mentioned additives may be used alone or in combination of two or more kinds.

[0050] <Uses of starch composition> The starch composition can be used in the same applications as the filmability enhancer.

[0051] In one embodiment, the starch composition is used as a surface coating.

[0052] In another embodiment, the starch composition is used as a binder.

[0053] 3.Food and beverages According to one aspect of the present invention, a food or beverage is provided. In one embodiment, the food or beverage contains the above-mentioned film-forming enhancer. In another embodiment, a food or beverage comprises the starch composition described above.

[0054] Examples of food and beverages include, but are not limited to, fried foods (tempura, deep-fried foods, etc.); foods using Chinese sauce such as Chinese rice bowls, mapo tofu, mapo eggplant, fried noodles with thickened sauce, Chinese soup, chili shrimp, and twice-cooked pork; emulsions such as mayonnaise, ketchup, and custard cream; meat products such as dumplings and hamburger steaks; noodles such as chilled noodles and instant noodles; sweets such as cakes, sweet breads, and confectioneries; and therapeutic and health-promoting agents such as medicines and supplements.

[0055] Of these, the foods and beverages are preferably fried foods (tempura, deep-fried foods, etc.), mayonnaise, dumplings, hamburger steaks, medicines, and supplements.

[0056] In a preferred embodiment, a dumpling containing the film-forming improver is provided. In another embodiment, a dumpling containing the starch composition is provided. The dumpling includes meatballs, meatballs, fish balls, and fish food.

[0057] In a preferred embodiment, when the film-forming improver or the starch composition is used as a surface coating agent, the film-forming improver or the starch composition is included in a food or drink in the form of a coating, etc. In such a case, the resulting food or drink can have at least one of the following effects: a crispy texture (without crunchy texture), a crisp texture (without chewiness), a non-sticky surface (without slime), and a high freshness of the contents.

[0058] In a preferred embodiment, when the film-forming improver or the starch composition is used as a binder, the film-forming improver or the starch composition is contained in the food or drink in the form of a constituent component, etc. In such a case, the obtained food or drink can exhibit at least one of the following effects: the food or drink can retain its shape even in water, is less likely to fall apart when boiled, is not sticky, has stretch, has firmness, exhibits sustained release properties, has improved hardness, has an excellent texture, and can suppress component separation of an emulsion. EXAMPLES

[0059] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these.

[0060] 1.Ungelatinized starch The ungelatinized starches used in the following Production Examples and Examples are as follows: Actobody ATP-25: Acetylated phosphate cross-linked tapioca starch (manufactured by J-Oil Mills, Inc.) Gelcol BP-200: Potato starch (manufactured by J-Oil Mills Co., Ltd.) KT-10: Fat-processed phosphate cross-linked tapioca starch (manufactured by J-Oil Mills Co., Ltd.) TP-1: Tapioca cross-linked starch (manufactured by J-Oil Mills Co., Ltd.) Tapioca starch: (manufactured by J-Oil Mills Co., Ltd.) Pea starch: (manufactured by J-Oil Mills Co., Ltd.) Waxy (Y): Waxy cornstarch (manufactured by J-Oil Mills Co., Ltd.)

[0061] 2. Production of gelatinized starch (gelatinization degree of 50% or more and contact angle of 40 degrees or more) [Production Example 1] Tapioca starch was shear-pulverized using a mortar-type grinder HSM-90 (manufactured by Seishin Co., Ltd.) to obtain a sheared material. Next, the obtained sheared material was classified using a sieve with 60 mm mesh size according to JIS-Z8801-1 standard, and the material that passed through the sieve was collected to produce pregelatinized starch.

[0062] The HSM-90 mortar-type grinder is equipped with two metal mortars (upper and lower mortars), a temperature regulator connected to the upper mortar, and a rotary driver connected to the lower mortar. The conditions for shear grinding using the mortar-type grinder were as follows: the distance between the upper and lower mortars, i.e., the gap between the mortars, was 10 μm, the heating temperature was 120° C., and the rotation speed was 150 rpm.

[0063] The degree of gelatinization, contact angle, and D of the produced gelatinized starch 10 , D 50 , and D. 90 was measured by the following method, and the results are shown in Table 1 below.

[0064] <Degree of αization> The activity was measured by the β-amylase-pullulanase (BAP) method. Specifically, the degree of gelatinization (%) of pregelatinized starch was measured according to the method described in “A new method for measuring the degree of gelatinization and retrogradation of starch using the β-amylase-pullulanase (BAP) system” in Starch Chemistry, Vol. 28, No. 4, pp. 235-240 (1981).

[0065] <Contact angle> The contact angle was measured by the θ / 2 method (A half-angle method). Specifically, a luxel (diameter: 32 mm, height: 10 mm) was placed on a glass substrate, and the luxel was filled with gelatinized starch. A slide glass was used to level the surface of the gelatinized starch in the luxel. After 10 μL of 0.01% beet red liquid was dropped onto the starch packed in the Luxel, droplets of the mixed solution of beet red liquid were formed on the starch. The radius (r) and height (h) of the droplet were measured using a microscope VHX7000 (Keyence Corporation), and the contact angle (θ) was calculated using the following formula.

number

[0066] <D 10 , D 50 , D 90 > The particle size distribution (volume basis) of the pregelatinized starch was measured using a laser diffraction / scattering particle size distribution analyzer LA-960 (manufactured by Horiba, Ltd.) (mobile phase: ethanol, circulation intensity: 1, stirring intensity: 1, ultrasonic intensity: 5, ultrasonic time: 30 sec).

[0067] When the particle size distribution is plotted as an integrated distribution curve (vertical axis: relative particle amount, horizontal axis: particle diameter), the particle diameter (horizontal axis) at 10% of the relative particle amount (vertical axis) is D 10 The particle size (horizontal axis) at 50% of the relative particle amount (vertical axis) is D 50(median diameter), and the particle diameter at 90% (horizontal axis) is D 90 It is.

[0068] [Manufacturing Examples 2 to 7] Pregelatinized starch was produced in the same manner as in Production Example 1, except that the raw materials used, the conditions for shear grinding in the mortar-type grinder (gap between mortars, temperature, and rotation speed), and the conditions for classification (sieve opening) were changed as shown in Table 1. The gelatinized starches of Production Examples 2 to 7 were measured for the degree of gelatinization, contact angle, and D 10 , D 50 , and D. 90 The results are shown in Table 1 below.

[0069] [Production Example 8] Waxy corn starch was shear-milled using a parallel twin-screw extruder, Process 11 (Thermo Scientific), to produce gelatinized starch.

[0070] Shear crushing using an extruder was carried out under the following conditions: barrel temperature 50 to 120°C, die temperature 140°C, outlet product temperature 137°C, feed rate 13.3 g / min, water addition amount 10.6% (to powder), die aperture 2.0 mm, LD ratio 40, and screw rotation speed 200 rpm.

[0071] The gelatinized starch of Production Example 8 was measured for the degree of gelatinization, contact angle, and D 10 , D 50 , and D. 90 The results are shown in Table 1 below.

[0072] [Table 1]

[0073] [Reference examples 1~4] The ungelatinized starch shown in Table 2 was subjected to the same method as in Production Example 1 to measure the degree of gelatinization, contact angle, and D 10 , D 50 , and D.90 The results are shown in Table 2 below.

[0074] [Table 2]

[0075] 3. Commercially available pregelatinized starch The following commercially available pregelatinized starches were used: Product Examples 1 to 5 are pregelatinized starches with a degree of gelatinization of 50% or more but a contact angle of less than 40 degrees, while Product Example 6 is a pregelatinized starch with a degree of gelatinization of 50% or more and a contact angle of 40 degrees or more.

[0076] Product example 1: Matsunolin M-22: Pregelatinized tapioca starch (tapioca starch pregelatinized by drum drying, manufactured by Matsutani Chemical Industry Co., Ltd.) Product example 2: Gelcol GT-α: Pregelatinized acetylated phosphate cross-linked tapioca starch (Actobody ATP-25 pregelatinized by drum drying, manufactured by J-Oil Mills, Inc.) Product example 3: Gelcol GT-α (200 mesh processed product): alpha-acetylated phosphate cross-linked tapioca starch (Gelcol GT-α from Product example 2 was classified using a sieve with 200 μm openings according to the JIS-Z8801-1 standard, and the material that passed through the sieve was collected) Product example 4: Pregelatinized starch PF: α-potato starch (potato starch pregelatinized by drum drying, manufactured by Chuo Shokuryo Co., Ltd.) Product example 5: Alpha waxy cornstarch: α-waxy cornstarch (waxy cornstarch gelatinized by drum drying, manufactured by J-Oil Mills Co., Ltd.) Product example 6: BS-600: Pregelatinized potato starch (manufactured by J-Oil Mills Co., Ltd.)

[0077] The gelatinized starches of Product Examples 1 to 6 (gelatinized starches with a degree of gelatinization of 50% or more and a contact angle of 40 degrees or more) were measured for the degree of gelatinization, contact angle, and D 10 , D 50 , and D. 90 The results are shown in Table 3 below.

[0078] [Table 3]

[0079] 4. Preparation of film-forming agent and starch composition [Example 1] A starch composition was produced by mixing 50 parts by mass of the pregelatinized starch (coating property improver) of Production Example 1, 1 part by mass of egg white powder, and 49 parts by mass of KT-10.

[0080] [Example 2] A starch composition was produced in the same manner as in Example 1, except that the pregelatinized starch (coating property improver) of Production Example 1 was replaced with the pregelatinized starch (coating property improver) of Production Example 2.

[0081] [Comparative Example 1] A starch composition was produced in the same manner as in Example 1, except that the pregelatinized starch of Product Example 1 was used instead of the pregelatinized starch of Production Example 1 (coating property improver).

[0082] [Comparative Example 2] A starch composition was produced in the same manner as in Example 1, except that fine bread crumbs were used instead of the pregelatinized starch (coating property improver) in Production Example 1.

[0083] [Comparative Example 3] KT-10 was used alone.

[0084] [Example 3] A starch composition was produced by mixing 20 parts by mass of the gelatinized starch of Production Example 1 (coating property improver), 1 part by mass of egg white powder, and 79 parts of TP-1.

[0085] [Examples 4 to 6] A starch composition was produced in the same manner as in Example 3, except that the pregelatinized starch (coating property improver) in Production Example 1 was replaced with the pregelatinized starch (coating property improver) shown in Table 4.

[0086] [Comparative Example 4] A starch composition was produced in the same manner as in Example 3, except that fine bread crumbs were used instead of the pregelatinized starch (coating property improver) in Production Example 1.

[0087] [Comparative Example 5] TP-1 was used alone.

[0088] [Comparative Example 6] A starch composition was produced in the same manner as in Example 3, except that Gelcol CB-10 was used instead of the gelatinized starch (coating property improver) in Production Example 1.

[0089] [Example 7] A starch composition was produced by mixing 2 parts by mass of the pregelatinized starch (coating property improver) of Production Example 3, 8 parts by mass of fish meal, and 11 parts by mass of water.

[0090] [Example 8] A starch composition was produced in the same manner as in Example 7, except that the pregelatinized starch (coating property improver) of Production Example 3 was replaced with the pregelatinized starch (coating property improver) of Production Example 4.

[0091] [Example 9] A starch composition was produced in the same manner as in Example 8, except that the amount of gelatinized starch (film-forming improver) added was changed to 1 part by mass and 1 part by mass of Gelcol BP-200 was additionally added.

[0092] [Examples 10 to 11] Starch compositions were produced in the same manner as in Example 9, except that the amount of pregelatinized starch (film-forming agent) and the amount of Gelcol BP-200 added were changed as shown in Table 4.

[0093] [Examples 12 to 13] A starch composition was produced in the same manner as in Example 7, except that the pregelatinized starch (coating property improver) in Production Example 3 was replaced with the pregelatinized starch (coating property improver) shown in Table 4.

[0094] [Comparative Example 7] A starch composition was produced in the same manner as in Example 7, except that Actbody ATP-25 was used instead of the pregelatinized starch (coating property improver) in Production Example 3.

[0095] [Comparative Examples 8 to 10] Starch compositions were produced in the same manner as in Example 7, except that the pregelatinized starch shown in Table 4 was used instead of the pregelatinized starch (coating property improver) in Production Example 3.

[0096] [Comparative Example 11] A starch composition was produced in the same manner as in Example 7, except that the amount of gelatinized starch (film-forming improver) added was changed to 1 part by mass and 1 part by mass of Gelcol BP-200 was added.

[0097] [Example 14] A starch composition was produced by mixing 1 part by mass of the pregelatinized starch (coating property improver) of Production Example 2 and 19 parts by mass of glucose.

[0098] [Example 15] A starch composition was produced in the same manner as in Example 14, except that the pregelatinized starch (coating property improver) of Production Example 3 was used instead of the pregelatinized starch (coating property improver) of Production Example 2.

[0099] [Examples 16 to 17] Starch compositions were prepared in the same manner as in Example 15, except that the amount of pregelatinized starch (film-forming agent) added was changed as shown in Table 5 and Actbody ATP-25 was additionally added in the amount shown in Table 5.

[0100] [Example 18] A starch composition was produced in the same manner as in Example 14, except that the pregelatinized starch (coating property improver) of Production Example 2 was replaced with the pregelatinized starch (coating property improver) of Production Example 8.

[0101] [Comparative Example 12] A starch composition was produced in the same manner as in Example 14, except that Actobody ATP-25 was used instead of the pregelatinized starch (coating property improver) in Production Example 2.

[0102] [Comparative Example 13] A starch composition was produced in the same manner as in Example 14, except that the pregelatinized starch of Product Example 2 was used instead of the pregelatinized starch of Production Example 2 (coating property improver).

[0103] [Comparative Example 14] A starch composition was produced in the same manner as in Example 14, except that the pregelatinized starch of Product Example 3 was used instead of the pregelatinized starch of Production Example 2 (coating property improver).

[0104] [Comparative Example 15] A starch composition was produced in the same manner as in Comparative Example 14, except that the amount of gelatinized starch (coating improver) added was changed to 0.5 parts by mass and 0.5 parts by mass of Actbody ATP-25 was additionally added.

[0105] [Comparative Example 16] A starch composition was produced in the same manner as in Example 14, except that the pregelatinized starch of Product Example 5 was used instead of the pregelatinized starch of Production Example 2 (coating property improver).

[0106] [Example 19] A starch composition was produced by mixing 0.5 parts by mass of the gelatinized starch (coating property improver) of Production Example 3, 19.5 parts by mass of mayonnaise (manufactured by Ajinomoto Co., Inc.), and 1 part by mass of rice oil.

[0107] [Example 20] A starch composition was produced in the same manner as in Example 18, except that the pregelatinized starch (coating property improver) of Production Example 3 was replaced with the pregelatinized starch (coating property improver) of Product Example 6.

[0108] [Comparative Example 17] A starch composition was produced in the same manner as in Example 18, except that the pregelatinized starch of Product Example 2 was used instead of the pregelatinized starch of Production Example 3 (coating property improver).

[0109] [Comparative Example 18] Mayonnaise was used alone.

[0110] [Table 4]

[0111] [Table 5]

[0112] [Table 6]

[0113] [Table 7]

[0114] 5. Evaluation [Shrimp Tempura] Shrimp tempura was cooked using the starch compositions of Examples 1 to 6 and Comparative Examples 1 to 6, and evaluated.

[0115] Specifically, frozen stretched shrimp was thawed and then wiped off the water. The starch mixture was powdered onto the thawed shrimp. At this time, the mass of the powdered starch composition was 4 to 6% by mass relative to the mass of the thawed shrimp.

[0116] The powdered shrimp was then battered with batter liquid. Specifically, the powdered shrimp was poured into the batter liquid Tempura Flour Gold (manufactured by Showa Sangyo Co., Ltd.) to perform battering. Note that battering was performed twice. The battering rate (mass of the batter-covered shrimp) of the shrimp after battering was 65 to 66 mass % relative to the total mass of the shrimp after battering.

[0117] The shrimp tempura was obtained by heating and cooking the shrimp after battering. The mass of the shrimp tempura was 76 to 79% by mass of the shrimp before heating and cooking (shrimp after battering).

[0118] The shrimp tempura was frozen at -20°C for 7 days to obtain frozen shrimp tempura.

[0119] Shrimp tempura was obtained by reheating frozen shrimp tempura at 170°C.

[0120] The reheated shrimp tempura was left at room temperature for 6 hours, then reheated in a microwave (500W, 1 minute), after which the slime, batter, and filling were evaluated according to the following criteria. The results are shown in Table 8 below.

[0121] <Slimy / Slippery> The shrimp tempura were sampled, and the part of the shrimp tempura batter that corresponds to the flour layer was evaluated for sliminess and stickiness (ease of tearing the batter and stickiness) according to the following criteria. 5: No slime or wrinkles at all 4: Almost no slime or wrinkles 3: A little bit slimy and sticky 2: Slightly slimy and sticky 1: There is slime and wrinkles

[0122] <Clothing> The shrimp tempura was tasted and the texture of the batter was rated according to the following criteria. 5: Very crispy 4: Crispy 3: Slightly crispy 2: Gummy texture 1: Very gummy texture (sticky)

[0123] <Contents> The shrimp tempura was tasted and the texture of the shrimp was evaluated according to the following criteria. If the evaluation of the filling was high, it is considered that a starch coating was formed on the surface of the shrimp in contact with the tempura, which maintained the texture. 5: Very plump 4: Plump 3: Slightly dry 2: Dry 1: Very dry

[0124] [Table 8]

[0125] [Feed for eel farming] The starch compositions of Examples 7 to 13 and Comparative Examples 7 to 11 were molded into dumplings to prepare eel feed, which was then evaluated for elongation, firmness, stickiness, shape, and turbidity. The results are shown in Table 9 below.

[0126] <Stretch> The eel feed was pulled by hand and the elongation of the eel feed was evaluated according to the following criteria. 5: Very stretchy 4: Good stretch 3: Stretch 2: Slightly stretchy 1: Doesn't stretch

[0127] <Fit> The elasticity of the eel feed when crushed by hand was evaluated according to the following criteria. 5: Very strong 4: Often 3: Yes 2: A little 1: No

[0128] <Sticky> The eel feed was touched with the hands and the stickiness of the eel feed was evaluated according to the following criteria. 5: No 4: A little 3: Yes 2: Often 1: Very much

[0129] <shape> Eel feed (approximately 20 g) was immersed in 80 mL of water and left to stand at room temperature (23° C.). After 24 hours, the shape of the dumplings was visually confirmed and evaluated according to the following criteria. 5: The ball shape is maintained and no crumbled remains are visible. 4: Cracks and other defects are visible, and some collapsed remains can be seen. 3: Many collapsed remains can be seen 2: The dumplings are visible, but very crumbled. 1: No dumplings found

[0130] <Turbidity> Eel feed (approximately 20 g) was immersed in 80 mL of water and left to stand at room temperature (23°C). After 24 hours, it was filtered using qualitative filter paper No. 2 (φ90). The turbidity of the filtrate was measured using a spectrophotometer GENESYS150 (Thermo Scientific). The measurement wavelength was 660 nm. The smaller the turbidity value, the more likely it is that a starch coating was formed on the surface of the eel feed due to the water-repellent function of the gelatinized starch, and the more likely it was to retain its shape in water without collapsing.

[0131] [Table 9]

[0132] [Tablet confectionery] The starch compositions of Examples 14 to 18 and Comparative Examples 12 to 16 were molded using a tablet molding machine HANDTAB-100 (Ichihashi Seiki Co., Ltd.) to produce tablet confectioneries (0.25 g).

[0133] The tablets thus produced were evaluated for disintegration, Brix in water, dissolution rate, and hardness. The results are shown in Table 10 below.

[0134] <Collapseability> After 5 mL of water was placed in a 15 mL tube, one tablet was added and allowed to stand. After 10 minutes, the contents of the tube were visually inspected and evaluated according to the following criteria. 3: The shape of the tablet remains clearly visible 2: The shape of the tablet candy remains 1: The shape of the tablet can be seen 0: No tablets found

[0135] <Supernatant Brix> After 5 mL of water was added to a 15 mL tube, one tablet was added and allowed to stand. After 10 minutes, the supernatant in the tube was collected with a pipette and measured using a Brix meter (manufactured by Atago Co., Ltd.) capable of measuring Brix from 0 to 10.

[0136] <Dissolution rate> After 5 mL of water was added to a 15 mL tube, one tablet was added and allowed to stand. After 10 minutes, the precipitate in the tube was collected and dried at 105°C for 24 hours, and then dried in a vacuum dryer at 105°C for 1 hour. The mass of the dried precipitate was measured, and the dissolution rate was calculated using the following formula.

number

[0137] <Hardness> The hardness of the tablets was measured using a texture analyzer TA-XT Plus / 5 (manufactured by Eiko Seiki Co., Ltd.) using a 5 mm needle at a penetration speed of 0.1 mm / sec.

[0138] [Table 10]

[0139] [mayonnaise] The texture and oil separation property were evaluated for the starch compositions (mayonnaise) of Examples 19 to 20 and Comparative Examples 17 to 18. The obtained results are shown in Table 11 below.

[0140] <Texture> The starch composition (mayonnaise) was eaten and evaluated according to the following criteria. 3: Smooth and light texture 2: Light texture but gritty 1: It has a gel-like texture and is rough.

[0141] <Oil separation property> The starch composition (mayonnaise) was frozen and then thawed at room temperature (23° C.). After repeating the above cooling and thawing process three times in total, the mayonnaise was visually observed and evaluated according to the following criteria. 3: Partial oil separation is observed in the mayonnaise. 2: Oil separation is observed in mayonnaise 1: There is obvious oil separation in the mayonnaise. [Table 11]

Claims

1. A film-forming improver comprising a pregelatinized starch having a degree of pregelatinization of 50% or more and a contact angle of 40 degrees or more.

2. The coatability improver according to claim 1 , wherein the degree of gelatinization of the alpha-starch is 70% or more.

3. 2. The coatability improver according to claim 1, wherein the pregelatinized starch is one or more types selected from the group consisting of starches obtained by pregelatinization treatment of 1) and 2). 1) Unmodified starches selected from the group consisting of corn starch, waxy corn starch, high amylose corn starch, sweet potato starch, potato starch, tapioca starch, waxy tapioca starch, chickpea starch, pea starch, sago starch, wheat starch and rice starch. 2) A processed starch obtained by subjecting the unprocessed starch to one or more processing treatments selected from the group consisting of hydroxypropylation, acetylation, crosslinking, oxidation, acid treatment, and enzyme treatment.

4. D of the pregelatinized starch ５０ The coatability improver according to claim 1, wherein the thickness of the coating layer is 5 μm or more and 180 μm or less.

5. A starch composition comprising the film-forming improver according to any one of claims 1 to 4.

6. 6. The starch composition according to claim 5, wherein the content of the pregelatinized starch is from 1% by mass to 80% by mass, based on the total mass of the starch composition.

7. The starch composition according to claim 5, which is used as a surface coating agent.

8. The starch composition according to claim 5 used as a binder.

9. A food or drink comprising the film-forming improver according to any one of claims 1 to 4.

10. A dumpling comprising the film-forming improver according to any one of claims 1 to 4.

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