Partially decomposed gelatinized starch and processed food

Abstract

To provide a partially decomposed gelatinized starch that is improved in heat resistance and suitable as a raw material for food to be cooked, and also provide a processed food.SOLUTION: A partially decomposed gelatinized starch obtained by decomposing raw material starch, wherein the dextrose equivalent of the partially decomposed gelatinized starch is 1.4 to 3.5, and a partially decomposed gel-like starch prepared using the partially decomposed gelatinized starch has a weight average molecular weight of 200,000,000 to 520,000,000 and a number average molecular weight of 4,000 to 12,000, and changes in form from gel-like to liquid at a temperature higher than 70°C.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a gelling starch partial hydrolyzate and a processed food, and in particular to a gelling starch partial hydrolyzate that is a suitable raw material for imparting a fatty texture to processed foods, and a processed food using the gelling starch partial hydrolyzate. [Background technology]

[0002] For example, in processed meat foods such as sausages, ham, and meatballs, it has been proposed to use dextrins as a substitute for fat in order to reduce calories, etc. (see Patent Document 1). Dextrins are gelling starch partial hydrolysates obtained by hydrolysis of starch, and are known to exhibit properties such as liquid or gel depending on the concentration when dissolved in water, etc. Therefore, these properties of dextrins can be utilized in the above-mentioned oil and fat substitute foods, etc.

[0003] Gelling partial starch hydrolysates can be easily produced, for example, by enzymatically hydrolyzing starch (see Patent Document 2). The gelling partial starch hydrolysates obtained by such enzymatic hydrolysis are easily soluble in water at room temperature and can maintain a good viscosity.

[0004] In the field of processed meat foods such as sausages, salami, meat, and meatballs, a wide variety of ingeniously prepared foods are on the market, such as processed meat foods in which fats and oils or dairy products are enclosed inside the meat so that it softens when cooked, and foods that are made juicy by incorporating fats and oils. However, the rising prices of raw materials, such as dairy products and fats, are inevitably increasing food costs, and various food ingredients are experiencing rising raw material prices. Therefore, there is a demand to reduce costs by replacing some of the raw materials of processed foods with alternative foods.

[0005] The inventors have intensively investigated the use of gelatinous partial starch hydrolysates obtained using gelling starch partial hydrolysates as food products intended to be provided as substitutes for food ingredients such as oils and fats that soften upon cooking as described above, or as substitutes for people who are allergic to oils and fats, etc. Conventional gelatinous partial starch hydrolysates are able to maintain a suitable viscosity at room temperature, but have had difficulty in exhibiting the softening property of oils and fats while maintaining a predetermined viscosity at relatively high temperatures, such as after cooking. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 3169430 [Patent Document 2] Patent No. 5164340 Summary of the Invention

[0007] The present invention has been made in view of the above points, and provides a gelling starch partial hydrolyzate and a processed food which have improved heat resistance and are suitable as ingredients for foods to be cooked with heat. [Means for solving the problem]

[0008] That is, the first invention relates to a gelling starch partial hydrolyzate obtained by hydrolyzing raw starch, wherein the gelling starch partial hydrolyzate has a dextrose equivalent of 1.4 to 3.5, and a gelled starch partial hydrolyzate made into a gel using the gelling starch partial hydrolyzate has a weight-average molecular weight of 200 million to 520 million and a number-average molecular weight of 4,000 to 12,000, and changes in state from gel to liquid at temperatures above 70°C.

[0009] A second invention relates to the first invention, wherein the gelling starch partial hydrolysate is obtained by enzymatically hydrolyzing the raw starch.

[0010] A third invention relates to the gelling starch partial hydrolysate according to the first or second invention, wherein the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gelling starch partial hydrolysate is 42,000 to 60,000.

[0011] A fourth invention relates to the gelling partial hydrolyzate of the first or second invention, wherein the dextrose equivalent of the gelling partial hydrolyzate of the starch is 2.2 to 3.0.

[0012] A fifth invention relates to the gelling partial hydrolyzate of the third invention, wherein the dextrose equivalent of the gelling partial hydrolyzate of the starch is 2.2 to 3.0.

[0013] A sixth invention relates to the gelling starch partial hydrolysate according to the first or second invention, wherein the weight average molecular weight of the gelling starch partial hydrolysate is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

[0014] A seventh invention relates to the gelling starch partial hydrolysate of the third invention, wherein the weight average molecular weight of the gelling starch partial hydrolysate is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

[0015] An eighth invention relates to the gelling starch partial hydrolysate of the fourth invention, wherein the weight average molecular weight of the gelling starch partial hydrolysate is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

[0016] A ninth aspect of the present invention relates to the gelling starch partial hydrolysate according to the first or second aspect of the present invention, wherein the gelling strength of the gelling starch partial hydrolysate measured in accordance with JIS K 6503 (2001) is 900 g to 4300 g.

[0017] A tenth aspect of the present invention relates to the gelling starch partial hydrolysate of the third aspect, wherein the gelling starch partial hydrolysate has a jelly strength of 900 g to 4300 g as measured in accordance with JIS K 6503 (2001).

[0018] An eleventh invention relates to the gelling starch partial hydrolysate of the fourth invention, wherein the gelling starch partial hydrolysate has a jelly strength of 960 g to 2400 g as measured in accordance with JIS K 6503 (2001).

[0019] A twelfth invention relates to the gelling starch partial hydrolysate of the fifth invention, wherein the gelling starch partial hydrolysate has a jelly strength of 960 g to 2400 g as measured in accordance with JIS K 6503 (2001).

[0020] A thirteenth aspect of the present invention relates to the gelling starch partial hydrolyzate of the first aspect of the present invention, wherein the raw starch is potato starch.

[0021] A fourteenth aspect of the present invention relates to a gelatinized starch partial hydrolyzate according to the first aspect of the present invention, wherein the storage modulus G1 and loss modulus G2 at 40°C to 70°C satisfy the relationship of the following formula (i): G1-G2>0 (i)

[0022] The fifteenth invention relates to the gelling starch partial hydrolysate of any one of the first, second, thirteenth, and fourteenth inventions, wherein the gelling starch partial hydrolysate is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

[0023] A sixteenth invention relates to the gelling starch partial hydrolysate of the third invention, wherein the gelling starch partial hydrolysate is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

[0024] A seventeenth aspect of the present invention relates to the gelling starch partial hydrolysate of the fourth aspect of the present invention, wherein the gelling starch partial hydrolysate is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

[0025] The eighteenth invention relates to the gelling starch partial hydrolysate of the fifth invention, wherein the gelling starch partial hydrolysate is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

[0026] A nineteenth invention relates to the gelling starch partial hydrolysate of the sixth invention, wherein the gelling starch partial hydrolysate is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

[0027] The twentieth invention relates to the gelling starch partial hydrolysate of the seventh invention, wherein the gelling starch partial hydrolysate is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

[0028] The 21st invention relates to the gelling starch partial hydrolysate of the 8th invention, wherein the gelling starch partial hydrolysate is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

[0029] The 22nd invention relates to a processed food using the gelling starch partial hydrolyzate of the 15th invention.

[0030] The 23rd invention relates to a processed food using the gelling starch partial hydrolyzate of the 16th invention.

[0031] The 24th invention relates to a processed food using the gelling starch partial hydrolyzate of the 17th invention.

[0032] The 25th invention relates to a processed food using the gelling starch partial hydrolyzate of the 18th invention.

[0033] The 26th invention relates to a processed food using the gelling starch partial hydrolyzate of the 19th invention.

[0034] The 27th invention relates to a processed food using the gelling starch partial hydrolyzate of the 20th invention.

[0035] The 28th invention relates to a processed food using the gelling starch partial hydrolyzate of the 21st invention. [Effects of the Invention]

[0036] According to a first aspect of the present invention, a gelling starch partial hydrolyzate is obtained by hydrolyzing raw starch, the gelling starch partial hydrolyzate having a dextrose equivalent of 1.4 to 3.5, and a gel-like starch partial hydrolyzate produced by gelling using the gelling starch partial hydrolyzate has a weight-average molecular weight of 200 million to 520 million and a number-average molecular weight of 4,000 to 12,000, and changes from a gel state to a liquid state above 70° C., thereby improving heat resistance and allowing the gel state to be maintained up to temperatures above 70° C. This makes the gel-like starch partial hydrolyzate suitable as an ingredient for foods to be cooked with heat.

[0037] According to the second aspect of the present invention, the gelling starch partial hydrolysate of the first aspect of the present invention can be easily produced because it is obtained by enzymatically hydrolyzing the raw starch.

[0038] According to the gelling starch partial hydrolysate of the third invention, in the first or second invention, the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gelling starch partial hydrolysate is 42,000 to 60,000, and therefore the heat resistance of the gelling starch partial hydrolysate can be improved by adjusting the molecular weight dispersity to a predetermined amount.

[0039] According to the gelling partial starch hydrolysate of the fourth invention, in the first or second invention, the dextrose equivalent of the gelling partial starch hydrolysate is 2.2 to 3.0, so that the productivity of the gelling partial starch hydrolysate is improved.

[0040] According to the gelling partial starch hydrolysate of the fifth invention, the productivity of the gelling partial starch hydrolysate is improved since the dextrose equivalent of the gelling partial starch hydrolysate in the third invention is 2.2 to 3.0.

[0041] According to the gelling starch partial hydrolysate of the sixth invention, in the first or second invention, the weight average molecular weight of the gelling starch partial hydrolysate is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000, thereby improving productivity of the gelling starch partial hydrolysate.

[0042] According to the gelling starch partial hydrolysate of the seventh invention, in the third invention, the weight average molecular weight of the gelling starch partial hydrolysate is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000, thereby improving the productivity of the gelling starch partial hydrolysate.

[0043] According to the gelling starch partial hydrolysate of the eighth invention, in the fourth invention, the weight average molecular weight of the gelling starch partial hydrolysate is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000, thereby improving productivity of the gelling starch partial hydrolysate.

[0044] According to the gelling starch partial hydrolysate of the ninth invention, in the first or second invention, the gelling starch partial hydrolysate has a jelly strength of 900 g to 4300 g measured in accordance with JIS K 6503 (2001), and therefore can ensure a viscosity that softens while maintaining a predetermined viscosity even at relatively high temperatures, such as after cooking.

[0045] According to the gelling starch partial hydrolysate of the tenth invention, the gelling starch partial hydrolysate of the third invention has a jelly strength of 900 g to 4300 g measured in accordance with JIS K 6503 (2001), and therefore can ensure a viscosity that softens while maintaining a predetermined viscosity even at relatively high temperatures, such as after cooking.

[0046] According to the gelling starch partial hydrolysate of the eleventh invention, the gelling starch partial hydrolysate of the fourth invention has a jelly strength of 960 g to 2400 g measured in accordance with JIS K 6503 (2001), and therefore can ensure a viscosity that softens while maintaining a predetermined viscosity even at relatively high temperatures such as after cooking.

[0047] According to the gelling starch partial hydrolysate of the twelfth invention, the gelling starch partial hydrolysate of the fifth invention has a jelly strength of 960 g to 2400 g measured in accordance with JIS K 6503 (2001), and therefore can ensure a viscosity that softens while maintaining a predetermined viscosity even at relatively high temperatures, such as after cooking.

[0048] According to the gelling starch partial hydrolysate of the thirteenth invention, in the first invention, the raw material starch is potato starch, so that the raw material is easily available and the cost for obtaining the gelling starch partial hydrolysate can be reduced.

[0049] According to the gelling starch partial hydrolysate of the fourteenth invention, in the first invention, the gelling starch partial hydrolysate satisfies the relational expression that the value obtained by subtracting the loss modulus G2 from the storage modulus G1 at 40°C to 70°C is greater than 0, and therefore, at 40°C to 70°C, the gelling starch partial hydrolysate behaves more strongly as an elastic body and can maintain good gel-like properties.

[0050] According to the fifteenth aspect of the present invention, the gelatinized starch partial hydrolysate of any of the first, second, thirteenth, and fourteenth aspects of the present invention is used as a viscosity imparting agent for foods, an oil and fat substitute, or a pseudo-oil and fat material, and therefore the gelatinized starch partial hydrolysate can be used as a viscosity imparting agent for foods, etc.

[0051] According to the sixteenth aspect of the present invention, the gelatinized starch partial hydrolyzate of the third aspect of the present invention is used as a viscosity imparting agent for foods, a fat substitute food, or a pseudo-fat-like material, and therefore the gelatinized starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0052] According to the seventeenth aspect of the present invention, the gelatinized starch partial hydrolyzate of the fourth aspect is used as a viscosity imparting agent for foods, a fat substitute food, or a pseudo-oil-like material, and therefore the gelatinized starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0053] According to the 18th invention, the gelatinized starch partial hydrolyzate of the fifth invention is used as a viscosity imparting agent for foods, a fat substitute food, or a pseudo-oil-like material, and therefore the gelatinized starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0054] According to the 19th aspect of the present invention, the gelatinized starch partial hydrolyzate of the 6th aspect is used as a viscosity imparting agent for foods, a fat substitute food, or a pseudo-oil-like material, and therefore the gelatinized starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0055] According to the twentieth invention, the gelatinized starch partial hydrolyzate of the seventh invention is used as a viscosity imparting agent for foods, an oil substitute food, or a pseudo-oil-like material, and therefore the gelatinized starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0056] According to the 21st invention, the gelatinized starch partial hydrolyzate of the 8th invention is used as a viscosity imparting agent for foods, a fat substitute food, or a pseudo-oil-like material, and therefore the gelatinized starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0057] According to the processed food of the 22nd invention, the gel-like starch partial hydrolyzate of the 15th invention is used, so that it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolyzate with improved heat resistance as an ingredient of the processed food.

[0058] According to the processed food of the 23rd invention, the gel-like starch partial hydrolyzate of the 16th invention is used, so that it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolyzate with improved heat resistance as an ingredient of the processed food.

[0059] According to the processed food of the 24th invention, the gel-like starch partial hydrolyzate of the 17th invention is used, so that it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolyzate with improved heat resistance as an ingredient of the processed food.

[0060] According to the processed food of the 25th invention, the gel-like starch partial hydrolyzate of the 18th invention is used, so that it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolyzate with improved heat resistance as an ingredient of the processed food.

[0061] According to the processed food of the 26th invention, the gel-like starch partial hydrolysate of the 19th invention is used, so that it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolysate with improved heat resistance as an ingredient of the processed food.

[0062] According to the processed food of the 27th invention, the gel-like starch partial hydrolysate of the 20th invention is used, so that it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolysate with improved heat resistance as an ingredient of the processed food.

[0063] According to the processed food of the 28th invention, the gel-like starch partial hydrolyzate of the 21st invention is used, so that it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolyzate with improved heat resistance as an ingredient of the processed food. [Brief explanation of the drawings]

[0064] [Figure 1] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature change of a gelatinous starch partial hydrolyzate according to one embodiment of the present invention (gelled at a concentration of 40 wt% by weight of the gelatinized starch partial hydrolyzate of Prototype 1). [Figure 2] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Prototype 2). [Figure 3] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Prototype 3). [Figure 4] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Prototype 4). [Figure 5] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Prototype 5). [Figure 6] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Example 6). [Figure 7] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Prototype 7). [Figure 8] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Example 8). [Figure 9] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Example 9). [Figure 10] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Prototype 10). [Figure 11]1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 30 wt % from the gelatinized starch partial hydrolysate of Example 11). [Figure 12] 1 is a graph showing the change in storage modulus G1 and loss modulus G2 with temperature of the same gelatinous starch partial hydrolysate (gelled at a concentration of 40 wt % from the gelatinized starch partial hydrolysate of Example 11). DETAILED DESCRIPTION OF THE INVENTION

[0065] A gelatinous starch partial hydrolyzate according to one embodiment of the present invention is produced by dissolving a gelatinized starch partial hydrolyzate obtained by enzymatically hydrolyzing raw starch in water or the like to form a gel. The raw starch is composed of amylose, amylopectin, and the like. This amylose has α-D-glucopyranose units linked in a linear chain via α-1,4 bonds, and amylopectin has α-D-glucopyranose units in a linear portion via α-1,4 bonds and in a branched portion via α-1,6 bonds. When the α-1,4 bonds of starch are decomposed by enzymes, gelatinized starch partial hydrolyzate, such as dextrins, is produced. Dextrins, also known as dextrins, maltodextrins, maltooligosaccharides, and the like, are sugar chains with linear or branched structures.

[0066] The enzyme used to decompose starch may be any enzyme capable of hydrolyzing the α-1,4 bonds in starch, and various enzymes such as α-amylase [1,4-α-D-glucan glucanohydrolase (EC 3.2.1.1)] are optimal. Many of these enzymes are derived from the genera Aspergillus and Bacillus. From the perspective of kinetic reaction theory, it is naturally desirable for the optimum temperature to be higher in order to enhance reactivity. Therefore, the enzyme used to decompose starch is preferably an α-amylase derived from a thermophilic bacterium of the same genus, which has an optimum temperature of 70 to 90°C.

[0067] The starch used as the raw material for the gelatinous starch partial hydrolyzate is not particularly limited, and commercially available, readily available types can be used. For example, starches from corn (cornstarch), wheat, barley, rye, rice, sweet potato (cane sugar), potato (potato starch), pea, edamame, tapioca, etc., as well as starches from glutinous species such as waxy wheat, waxy millet, and waxy barnyard millet, waxy cornstarch, and glutinous rice starch can all be used. Of these, potato (potato starch) is preferred as the raw material starch. Potato starch is easily available and therefore suitable as a raw material.

[0068] Gelling starch partial hydrolysates are obtained by drying hydrolysates of starch hydrolyzed with an enzyme, and are products in a powdery or solid dry state. As a drying method for the post-hydrolysis process, known drying methods such as spray drying, vacuum freeze drying, and vacuum drying using a vacuum drum dryer can be appropriately used. The gelling starch partial hydrolysates are gelled by dissolving them in water or the like and lowering the temperature to a predetermined temperature shown in the examples, to form gel-like starch partial hydrolysates.

[0069] Gel-like starch partial hydrolysates are generally used as fat substitutes in processed meat foods, and have a moderate viscosity at room temperature and liquefy at high temperatures. Therefore, it has been difficult to obtain a property of softening while maintaining a predetermined viscosity at relatively high temperatures, such as after cooking. Therefore, conventional gel-like starch partial hydrolysates are unsuitable as substitutes for food ingredients that soften upon cooking, such as retort pouch foods. Therefore, the present inventors conducted extensive research with the aim of obtaining a gel-like starch partial hydrolysate that softens while maintaining a predetermined viscosity at relatively high temperatures, such as after cooking, as a substitute for oily and fatty food ingredients, such as sausages, ham, and meatballs, or as a substitute or pseudo-food for reducing the calories of artificial oils and fats, margarine, butter, lard, and the like. As a result, it was found that by adjusting the dextrose equivalent (DE), weight-average molecular weight (Mw), and number-average molecular weight (Mn), which are indicators for understanding the properties of natural polymer compounds such as starch and resin polymer compounds, to predetermined amounts, and by setting the jelly strength to 900 g to 4300 g, the gel-like starch partial hydrolyzate changes from a gel to a liquid state above 70° C. Note that, although the present invention has given examples of foods and retort foods, these are merely examples, and the present invention can also be used for foods eaten by animals, such as pet food.

[0070] Dextrose equivalent (DE) is an index used to assess the extent of starch degradation in gelling starch partial hydrolysates. Dextrose is another name for glucose, while starch is a polymer composed of glucose as its building block. DE = 0 indicates that the starch is undegraded; the closer the DE value is to 0, the less starch is degraded and the more starch-like its properties are. Generally, a DE of 10 or less is called dextrin. DE = 100 indicates that the starch has been completely degraded to glucose; the closer the DE value is to 100, the more the starch has been degraded and its molecular weight has decreased. Dextrose equivalent is measured by the Lane-Eynon method, the Bertrand method, the Wilstätter-Schudel method, etc. In the examples, the Wilstätter-Schudel method, a commonly used method for quantifying reducing sugars, is used.

[0071] The gelling starch partial hydrolysate of the present invention has a dextrose equivalent (DE) of 1.4 to 3.5, preferably 2.2 to 3.0. If the dextrose equivalent is too low, the partial starch hydrolysate will gel during the production process, making it difficult to produce using standard equipment. If the dextrose equivalent is too high, the amount of polymer responsible for water retention will decrease, making it difficult to achieve practical gelling properties. Furthermore, the lower the dextrose equivalent (DE), the lower the degree of starch decomposition in the gelling starch partial hydrolysate, resulting in a higher viscosity. This tends to reduce the productivity of the gelling starch partial hydrolysate. Furthermore, the higher the dextrose equivalent (DE), the higher the degree of decomposition in the gelling starch partial hydrolysate, resulting in a lower viscosity. This results in improved productivity of the gelling starch partial hydrolysate. When the dextrose equivalent is 1.4 to 3.5, starch decomposition is relatively mildly inhibited, making the gelling starch partial hydrolysate more soluble in water (liquid) and easier to handle.

[0072] The weight-average molecular weight (Mw) is one of the indicators of average molecular weight used to understand the properties of natural polymer compounds such as starch, and is defined by the following formula (ii). i is the molecular weight of the molecules present in the polymer, N i is the molecular weight M i is the number of numerators.

[0073]

number

[0074] As can be seen from formula (ii), the weight-average molecular weight (Mw) is sensitively affected by the size of the constituent molecules. Therefore, the influence of even a small amount of large molecules can be taken into account when determining the average molecular weight. The weight-average molecular weight (Mw) of the gelatinous starch partial hydrolysate of the present invention is 200 million to 520 million, preferably 220 million to 330 million. If the weight-average molecular weight is too small, the amount of polymer responsible for water retention decreases, making it difficult to achieve practical gelling properties. If the weight-average molecular weight is too large, the partial starch hydrolysate gels during the production process, making production using standard equipment difficult. The smaller the weight-average molecular weight, the better the productivity of the gelatinous starch partial hydrolysate tends to be. The larger the weight-average molecular weight, the more difficult it is to produce the gelatinous starch partial hydrolysate using standard equipment, tending to reduce productivity. A weight-average molecular weight of 200 million to 520 million allows for both practical gelling properties and productivity. The weight-average molecular weight can be measured using a known high-performance liquid chromatography method.

[0075] The number average molecular weight (Mn) is an index representing the average molecular weight per molecule, and is defined by the following formula (iii). i and N i is the same as in formula (ii) above. The gelatinous starch partial hydrolysate of the present invention has a number-average molecular weight (Mn) of 4,000 to 12,000, preferably 4,300 to 7,000. If the number-average molecular weight is too small, the amount of polymer responsible for water retention decreases, making it difficult to achieve practical gelling properties. If the number-average molecular weight is too large, the partial starch hydrolysate gels during the production process, making it difficult to produce using conventional equipment. By setting the number-average molecular weight (Mn) to 4,000 to 12,000, it is possible to achieve both practical gelling properties and productivity. The number-average molecular weight can be measured by a known high-performance liquid chromatography method.

[0076]

number

[0077] The gel-like starch partial hydrolyzate of the present invention has a jelly strength of 900g to 4300g, more preferably 960g to 2400g. Jelly strength is an index for determining the hardness of a gel-like substance and is measured in accordance with JIS-K-6503 (2001). If the jelly strength is too low, the gel-forming ability is low and it becomes difficult to maintain the shape at high temperatures. If the jelly strength is too high, it will deteriorate the texture of processed foods and will be unsuitable as an ingredient. With a jelly strength of 900g to 4300g, the gel-like starch partial hydrolyzate will impart good elasticity to processed foods. Furthermore, the gel-like starch partial hydrolyzate can ensure a viscosity that allows it to soften while maintaining a predetermined viscosity at relatively high temperatures, such as after cooking.

[0078] As shown in the Examples below, it has been found that in the gel-like starch partial hydrolysates of the present invention, when the dextrose equivalent (DE), weight-average molecular weight (Mw), and number-average molecular weight (Mn), which are indicators for understanding the properties of natural polymer compounds such as starch and resin polymer compounds, satisfy the above-mentioned conditions, and when the jelly strength also satisfies the above-mentioned conditions, the gel-like starch partial hydrolysates change in state from gel to liquid at temperatures above 70° C., preferably 75° C. or higher, and more preferably 95° C. or higher. In particular, it has been found that the temperature at which the property change of the gel-like starch partial hydrolysates occurs tends to be higher as the degree of hydrolysis of the gel-like starch partial hydrolysate, i.e., the dextrose equivalent (DE), decreases.

[0079] Because the property change of the gel-like starch partial hydrolyzate occurs in the temperature range exceeding 70°C, the gel-like starch partial hydrolyzate exhibits the property of softening while maintaining a predetermined viscosity at relatively high temperatures, such as after processed foods are cooked. The higher the temperature at which the property change occurs, the slower the gel-like starch partial hydrolyzate softens. In other words, the lower the degree of decomposition (DE) of a gel-like starch partial hydrolyzate, the higher its water retention and heat resistance tend to be. Therefore, the gel-like starch partial hydrolyzate can be suitably used as a substitute for food ingredients that soften when cooked, such as sausages, ham, meatballs, lard, margarine, and butter. In particular, gel-like starch partial hydrolyzates that change properties at high temperatures can be suitably used as a substitute for foods that are cooked at relatively high temperatures.

[0080] In the gelatinous starch partial hydrolyzate of the present invention, it is preferable that the storage modulus G1 and loss modulus G2 at 40°C to 70°C satisfy the relationship of the following formula (i). G1-G2>0 (i)

[0081] The storage modulus G1 is a value that indicates behavior as an elastic body, and the loss modulus G2 is a value that indicates behavior as a viscous body. The storage modulus G1 and loss modulus G2 are measured by dynamic viscoelasticity measurement. When the relationship of the above formula (i) is satisfied and the storage modulus G1 is greater than the loss modulus G2, the gelatinous starch partial hydrolyzate behaves more strongly as an elastic body and can maintain good gel-like properties.

[0082] Furthermore, the gel-like starch partial hydrolysate of the present invention has a molecular weight dispersity of 42,000 to 60,000, preferably 46,000 to 58,000. The molecular weight dispersity is an index for determining the extent of the molecular weight distribution and is calculated by (weight average molecular weight Mw / number average molecular weight Mn). If the molecular weight dispersity is too small, the amount of polymer responsible for water retention decreases, making it difficult to achieve practical gelling properties. If the molecular weight dispersity is too large, the partial starch hydrolysate gels during the production process, making it difficult to produce using conventional equipment. A molecular weight dispersity of 42,000 to 60,000 allows for both practical gelling properties and productivity.

[0083] In the present invention, the gelatinous starch partial hydrolyzate is used as a viscosity imparting agent for food, an oil substitute, or a pseudo-oil-like material. As a viscosity imparting agent, it is used to adjust the fluidity of liquid or paste-like foods. As an oil substitute or pseudo-oil-like material, it is used as an oil raw material for processed meat foods such as ham, sausage, meatballs, and lard, and for dairy products such as margarine and butter.

[0084] Furthermore, the gelatinous starch partial hydrolyzate of the present invention can be used as a viscosity imparting agent for foods, a fat substitute, or a pseudo-oil-like substance, and can be provided as a processed food using the gelatinous starch partial hydrolyzate of the present invention. Examples of processed foods include foods in which the gelatinous starch partial hydrolyzate is used to replace part of the ingredients of foods such as ham, sausage, meatballs, lard, margarine, and butter, and composite processed foods in which the ham, sausage, meatballs, lard, margarine, butter, and other foods are combined with other processed foods. In these processed foods, the gelatinous starch partial hydrolyzate is softened by cooking while maintaining a predetermined viscosity, so that the texture of the viscosity imparting agent, fat substitute, or pseudo-oil-like substance can be well reproduced. [Example]

[0085] [Starch processing] An appropriate amount of water was added to commercially available potato starch, and α-amylase (Amano Enzyme Inc., product number Kleistase L1) was added to the mixture, followed by enzymatic treatment using a mini cooker (Noritake Co., Ltd., product number NCP-6 / 10-3 / 3). After enzymatic treatment, the potato starch liquefaction product was subjected to enzyme inactivation treatment, activated carbon treatment, and filtration. The resulting product was spray-dried using a spray dryer to obtain gelatinized starch partial hydrolysates (Prototype Examples 1 to 11).

[0086] Next, the following measurements and evaluation methods were carried out on the gelling starch partial hydrolysates of Prototype Examples 1 to 11 and the gel-like starch partial hydrolysates obtained from these gelling starch partial hydrolysates. The gel-like starch partial hydrolysates were obtained by diluting the gelling starch partial hydrolysates of Prototype Examples 1 to 11 in water to a predetermined concentration corresponding to each measurement and evaluation method, dissolving them under heat to form aqueous starch solutions, and then refrigerating the aqueous starch solutions to gelate them. The measurements and evaluation methods carried out were dextrose equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), molecular weight dispersity (Mw / Mn), jelly strength, gel heat resistance, storage modulus and loss modulus, and evaluation of the gel texture. The measurement and evaluation results are shown in Tables 1 to 3 below.

[0087] [Dextrose equivalent measurement] 15 g of powder of the gelling starch partial hydrolysates of Experimental Examples 1 to 11 was dissolved in water to prepare 200 ml of aqueous solution, and the dextrose equivalent (DE) of each gelling starch partial hydrolysate of Experimental Examples 1 to 11 was measured using this aqueous solution based on the Wilstetter-Schudel method.

[0088] [Measurement of weight average molecular weight, number average molecular weight, and molecular weight dispersity] The weight-average molecular weight (Mw), number-average molecular weight (Mn), and molecular weight dispersity (Mw / Mn) were measured using a high-performance liquid chromatography (HPLC) system with a gel permeation chromatography column. The HPLC system used a Shimadzu RID-20A differential refractive index detector, a Shimadzu LC-20AD pump, a Shimadzu CTO-20A column oven, and a Resonaq SB-806HQ column (8 mm inner diameter x 300 mm length).

[0089] The gelling starch partial hydrolysates of Examples 1 to 11 were diluted and dissolved in pure water to a concentration of 3 wt% (solids concentration), filtered through a 0.45 μm membrane filter, and then loaded into the HPLC system described above. Pure water was used as a carrier to separate the components in the solution, with a flow rate of 1.0 mL / min and a column temperature of 70°C. SHODEX STANDARD P-82 (pullulan; peak top molecular weights: 739,000, 334,000, 216,000, 107,000, 49,700, 22,000, 9,800, and 6,300) manufactured by Resonac Co., Ltd. was used as a standard substance with known molecular weight. The molecular weight distribution data obtained by the HPLC system were analyzed using chromatogram analysis software SICμ7Plus Data Station manufactured by System Instruments Co., Ltd., to calculate the weight-average molecular weight (Mw), number-average molecular weight (Mn), and molecular weight dispersity (Mw / Mn). In addition, the Z-average molecular weight (M z ) is also used as an index for understanding the properties of natural polymer compounds such as starch and resin polymer compounds, and is calculated using the above-mentioned HPLC system and chromatogram analysis software.

[0090] [Measurement of jelly strength] The gelatinized starch partial hydrolysates of Examples 1 to 11 were diluted with water to a concentration of 30 wt% (solid content concentration) and then heated and dissolved in a microwave oven to prepare aqueous starch solutions. According to JIS-K-6503 (2001), these aqueous starch solutions were refrigerated at 10°C for 17±1 hours to form a jelly, yielding gelatinized partial starch hydrolysates. The jelly strength of the gelatinized partial starch hydrolysates was then measured according to JIS-K-6503 (2001) using a COMPAC-100II rheometer manufactured by Sun Scientific Co., Ltd.

[0091] [Evaluation of gel heat resistance] The gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11 were diluted with water to a concentration of 40 wt% (solid content) and then heated and dissolved in a microwave oven to prepare starch aqueous solutions. 20 g of this starch aqueous solution was refrigerated at 10°C for 17 hours to gel it into a jelly-like state, yielding gelatinized starch partial hydrolyzates. A similar method was used to prepare a starch aqueous solution with a concentration of 30 wt% (solid content) for the gelatinized starch partial hydrolyzate of Prototype Example 11, yielding a gelatinized starch partial hydrolyzate. The gelatinized starch partial hydrolyzates were then cut into shapes using a 35 mm diameter stainless steel jig. The resulting gelatinized starch partial hydrolyzates, each 3 mm thick, were heated for 1 minute on a hot plate (HPR-4030, manufactured by AS ONE Corporation) heated to a predetermined temperature. After heating, the gelatinized starch partial hydrolyzates were peeled off the hot plate, and the degree of stickiness on the hot plate surface was evaluated. Heat resistance was evaluated by increasing the heating temperature by 10°C starting from 50°C. If the hot plate surface was not sticky, it was rated as "○ (good)", if the hot plate surface was slightly sticky, it was rated as "△ (passable)", and if the hot plate surface was sticky, it was rated as "× (unacceptable)". For prototypes 1 to 10 and prototype 11 (30 wt%), the heating temperature was stopped at the temperature at which each prototype was rated as "× (unacceptable)", and for prototype 11 (40 wt%), it was stopped at 100°C.

[0092] [Measurement of storage modulus and loss modulus] The gelling starch partial hydrolysates of Prototype Examples 1 to 10 were diluted with water to a concentration of 40 wt% (solid content), and the gelling starch partial hydrolysate of Prototype Example 11 was diluted to concentrations of 30 wt% and 40 wt% (solid content), respectively, and then heated and dissolved in a microwave oven to prepare aqueous starch solutions. 20 g of this aqueous starch solution was refrigerated at 10°C for 24 hours to gel it into a jelly-like form, yielding gel-like partial starch hydrolysates. The gel-like partial starch hydrolysates were then cut out using a stainless steel jig with a diameter of 35 mm. Using the resulting 3 mm-thick gel-like starch partial hydrolysates as samples, a dynamic viscoelasticity measuring device (Rheosol-G1000T, manufactured by UBM Corporation) was used. The sample was sandwiched between a lower cup plate and an upper parallel plate, and a strain of 1 degree was continuously applied at a frequency of 1 Hz while the temperature was raised from 35°C to 90°C at a rate of 1°C / min to measure the storage modulus G1 and loss modulus G2. Figures 1 to 12 show the results of measuring the storage modulus G1 and loss modulus G2 of the gel-like starch partial hydrolysates corresponding to each prototype. It was then evaluated whether the storage modulus G1 and loss modulus G2 measured between 40°C and 70°C always satisfied the relationship G1 - G2 > 0.

[0093] [Evaluation of gel texture] The gelatinized starch partial hydrolysates of Examples 1 to 11 were dissolved and gelled under the same conditions as those used to evaluate the heat resistance of the gels, yielding gelatinized starch partial hydrolysates. Then, 2 g of each sample of gelatinized starch partial hydrolysate was heated at 80°C for 1 minute using a DKM600 constant temperature incubator (Yamato Scientific Co., Ltd.). Sensory evaluations of both samples heated at 80°C and samples stored at room temperature without heating were performed. Sensory evaluations were conducted by six panelists, and elasticity, thickness, and resistance to melting were evaluated according to the following criteria, using Example 5 as the reference product.

[0094] [Elasticity of gel] Regarding elasticity, the elasticity when the sample was placed in the mouth and chewed with teeth was evaluated. The evaluation was carried out using a 5-point scale with 1 point to 5 points in increments of 1 point, with Prototype 5, the reference product, being given 3 points. 5 points: Much more elastic than the standard product. 4 points: Slightly more elastic than the standard product. 3 points: Equivalent to the standard product. 2 points: Slightly softer than the standard product. 1 point: Much softer than the standard product.

[0095] [Gel Thickness] The thickness was evaluated by the feel on the tongue when the sample was placed in the mouth and melted. The evaluation was carried out using a 5-point scale, similar to the evaluation of gel elasticity, and the evaluation criteria were as follows: 5 points: Feels much thicker than the standard product. 4 points: Feels slightly thicker than the standard product. 3 points: Equivalent to the standard product. 2 points: It is slightly less thick than the standard product. 1 point: The consistency is significantly less than the standard product.

[0096] [Gel insolubility] The difficulty of dissolving the sample in the mouth was evaluated. The evaluation was carried out on a 5-point scale, similar to the evaluation of gel elasticity and viscosity, and the evaluation criteria were as follows: 5 points: Much less likely to melt than the standard product and able to maintain its shape. 4 points: Less likely to melt than the standard product and able to maintain its shape. 3 points: Equivalent to the standard product. 2 points: Slightly more soluble than the standard product. 1 point: Much more soluble than the standard product.

[0097] [Table 1]

[0098] [Table 2]

[0099] [Table 3]

[0100] [Results and Discussion] Assuming that the gels will be used as ingredients in processed foods that require cooking, the relationship between the heat resistance of the gels and the storage modulus G1 and loss modulus G2 was investigated. The gel-like starch partial hydrolyzates prepared using gelling starch partial hydrolyzates in Experimental Examples 1 to 4 and 8 to 11 possessed all of the desired properties. In contrast, the gel-like starch partial hydrolyzates prepared using gelling starch partial hydrolyzates in Experimental Examples 5 to 7 did not possess all of the desired properties.

[0101] Therefore, the physical properties of Prototype Examples 1 to 4, 8 to 11 and Prototype Examples 5 to 7 are compared. z ), but clear differences were observed in dextrose equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), and jelly strength. Therefore, it is thought that the four indices of dextrose equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), and jelly strength can be used as indices to show the physical properties of gel-like starch partial hydrolysates that satisfy the relationship between the heat resistance of the gel and the storage modulus G1 and loss modulus G2.

[0102] Comparing the physical properties of Prototype Examples 1 to 4, 8 to 11 with those of Prototype Examples 5 to 7 leads to the following: The preferred physical properties of a gelling starch partial hydrolyzate are considered to satisfy all of the following: a dextrose equivalent (DE) of 1.4 to 3.5, a weight-average molecular weight (Mw) of 200 million to 520 million, a number-average molecular weight (Mn) of 4,000 to 12,000, and a jelly strength of 900 g to 4,300 g.

[0103] Furthermore, a comparison of the physical properties of Prototype Examples 1 to 4, 8 to 11 and Prototype Examples 5 to 7 leads to the following: If the above four indices (DE, Mw, Mn, jelly strength) are satisfied and the molecular weight dispersity (Mw / Mn) is approximately 42,000 to 60,000, then the heat resistance will be improved, as with the gelatinous starch partial hydrolysates corresponding to Prototype Examples 1 to 4, 8 to 11, and they will be suitable for use as ingredients in processed foods that are cooked with heat.

[0104] The following was confirmed for the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11. Evaluation of gel elasticity confirmed that the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 are less likely to liquefy and are able to maintain their shape when stored at room temperature and after heating at 80°C, compared to Prototype Example 5 (reference product). Furthermore, evaluation of thickness confirmed that the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 are more thick and have a better texture than the reference product even at high temperatures (80°C). The gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 were evaluated for solubility and were confirmed to be less likely to melt and to retain their shape even at high temperatures (80°C) compared to Prototype Example 5 (reference product). Prototype Example 11 was also confirmed to retain its shape even at higher temperatures (approximately 100°C) and to soften more slowly.

[0105] Therefore, the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 were confirmed to have gel texture (elasticity, thickness, and resistance to melting) that was greater than that of Prototype Example 5 (the reference product). This suggests that when the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 are used as ingredients in processed foods, processed foods with excellent texture, such as elasticity, thickness, and resistance to melting, can be obtained. In particular, when the properties change at even higher temperatures (approximately 100°C), as in Prototype Example 11, suitable properties are likely to be obtained even in high-temperature cooking situations such as oven cooking, making them suitable as ingredients in processed foods for high-temperature cooking.

[0106] Furthermore, for the gelatinous starch partial hydrolysates corresponding to Prototype Examples 1-4 and 8-11, a higher dextrose equivalent (DE) and a lower weight-average molecular weight (Mw) tended to increase the degree of starch degradation, making the gelatinous starch partial hydrolysates less likely to gel, and thus facilitating increased productivity. From this perspective, the gelatinous starch partial hydrolysates of Prototype Examples 2-4 and 8-10 are considered preferable in terms of productivity. Therefore, physical properties that favor the productivity of gelatinous starch partial hydrolysates are considered to include a dextrose equivalent (DE) of 2.2 to 3.0 and a jelly strength of 960 g to 2,400 g. Furthermore, physical properties that favor the productivity of gelatinous starch partial hydrolysates are considered to include a weight-average molecular weight (Mw) of 220 million to 330 million and a number-average molecular weight (Mn) of 4,300 to 7,000.

[0107] As described above, in the present invention, the gelling starch partial hydrolyzate has a dextrose equivalent of 1.4 to 3.5, and the gelatinous starch partial hydrolyzate has a weight-average molecular weight of 200 million to 520 million, a number-average molecular weight of 4,000 to 12,000, and a jelly strength measured in accordance with JIS K 6503 (2001) of 900 g to 4,300 g, and changes from a gel to a liquid state above 70° C., thereby improving heat resistance and allowing the gel state to be maintained up to temperatures above 70° C. As a result, the gelatinous starch partial hydrolyzate can soften while maintaining a predetermined viscosity, such as in sausages, ham, meatballs, lard, margarine, butter, etc., even at relatively high temperatures such as after cooking, making it suitable as an ingredient for foods to be cooked with heat. [Industrial Applicability]

[0108] The gel-like starch partial hydrolyzate of the present invention has improved heat resistance and can maintain its gel state up to temperatures exceeding 70°C. Therefore, the gel-like starch partial hydrolyzate of the present invention can slowly change its properties during cooking, making it suitable as an ingredient for foods that are cooked with heat. Therefore, the gel-like starch partial hydrolyzate of the present invention is promising as a new alternative food to food ingredients that soften when cooked with heat, such as sausages, ham, meatballs, lard, margarine, and butter.

Claims

1. A gelling starch partial hydrolyzate obtained by hydrolyzing raw starch, the gelling starch partially hydrolyzed product has a dextrose equivalent of 1.4 to 3.5; The gelatinized starch partial hydrolyzate obtained by gelling using the gelatinized starch partial hydrolyzate has a weight average molecular weight of 200 million to 520 million and a number average molecular weight of 4,000 to 12,000, and changes in state from gel to liquid at temperatures above 70°C. A gelling starch partial hydrolyzate characterized by:

2. 2. The gelling starch partial hydrolyzate according to claim 1, wherein the gelling starch partial hydrolyzate is obtained by enzymatically hydrolyzing the raw starch.

3. 3. The gelatinized starch partial hydrolysate according to claim 1, wherein the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gelatinized starch partial hydrolysate is 42,000 to 60,000.

4. 3. The gelling starch partial hydrolyzate according to claim 1, wherein the dextrose equivalent of the gelling starch partial hydrolyzate is 2.2 to 3.

0.

5. 4. The gelling partially hydrolyzed starch product according to claim 3, wherein the dextrose equivalent of the gelling partially hydrolyzed starch product is 2.2 to 3.

0.

6. 3. The gelatinized starch partial hydrolysate according to claim 1, wherein the weight average molecular weight of the gelatinized starch partial hydrolysate is 220 million to 330 million, and the number average molecular weight is 4,300 to 7,000.

7. 4. The gelatinized starch partial hydrolysate according to claim 3, wherein the weight average molecular weight of the gelatinized starch partial hydrolysate is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

8. 5. The gelatinized starch partial hydrolysate according to claim 4, wherein the weight average molecular weight of the gelatinized starch partial hydrolysate is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

9. 3. The gelling starch partial hydrolyzate according to claim 1, wherein the gelling strength of the gelling starch partial hydrolyzate measured in accordance with JIS K 6503 (2001) is 900 g to 4,300 g.

10. 4. The gelling starch partial hydrolyzate according to claim 3, wherein the gelling strength of the gelling starch partial hydrolyzate measured in accordance with JIS K 6503 (2001) is 900 g to 4,300 g.

11. 5. The gelling starch partial hydrolyzate according to claim 4, wherein the gelling strength of the gelling starch partial hydrolyzate measured in accordance with JIS K 6503 (2001) is 960 g to 2400 g.

12. 6. The gelling starch partial hydrolyzate according to claim 5, wherein the gelling strength of the gelling starch partial hydrolyzate measured in accordance with JIS K 6503 (2001) is 960 g to 2400 g.

13. 2. The gelling starch partial hydrolyzate according to claim 1, wherein the raw starch is potato starch.

14. 2. The gelatinized starch partial hydrolyzate according to claim 1, wherein the storage modulus G1 and loss modulus G2 at 40°C to 70°C satisfy the relationship of the following formula (i): G1-G2>0...(i)

15. 15. The gelling starch partial hydrolyzate according to claim 1, wherein the gelling starch partial hydrolyzate is any one of a viscosity imparting agent for food, an oil substitute food, and a pseudo-oil-like substance.

16. 4. The gelling starch partial hydrolyzate according to claim 3, which is any one of a viscosity imparting agent for food, an oil substitute food, and a pseudo-oil-like substance.

17. 5. The gelling starch partial hydrolyzate according to claim 4, which is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

18. 6. The gelling starch partial hydrolyzate according to claim 5, which is any one of a viscosity imparting agent for food, an oil substitute food, and a pseudo-oil-like substance.

19. 7. The gelling starch partial hydrolyzate according to claim 6, which is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

20. 8. The gelling starch partial hydrolyzate according to claim 7, which is any one of a viscosity imparting agent for food, an oil substitute food, and a pseudo-oil-like substance.

21. 9. The gelling starch partial hydrolyzate according to claim 8, which is any one of a viscosity imparting agent for food, an oil and fat substitute, and a pseudo-oil and fat material.

22. A processed food characterized by using the gelling starch partial hydrolyzate according to claim 15.

23. A processed food characterized by using the gelling starch partial hydrolyzate according to claim 16.

24. A processed food characterized by using the gelling starch partial hydrolyzate according to claim 17.

25. A processed food characterized by using the gelling starch partial hydrolyzate according to claim 18.

26. A processed food, characterized by using the gelling starch partial hydrolyzate according to claim 19.

27. A processed food characterized by using the gelling starch partial hydrolyzate according to claim 20.

28. A processed food characterized by using the gelling starch partial hydrolyzate according to claim 21.

Images