Food starch composition

Abstract

The present invention provides a composition that is less prone to clumping in food products and yields food products with excellent manufacturing yield and texture. [Solution] A food starch composition comprising component (a): starch and component (b): emulsifier, wherein at least a portion of component (a) and at least a portion of component (b) form an amylose-lipid complex, and the peak molecular weight of component (a) is 2.7 × 10⁻⁶. 5 The above 2.3 × 10 6 A food starch composition wherein component (b) is at least one selected from the group consisting of monoglycerol fatty acid esters and sucrose fatty acid esters with an HLB of 4 to 16, the free enthalpy of the differential amylose-lipid complex per dry mass of the composition is 0.1 J / g or more and 20 J / g or less, the degree of cold water swelling of the food starch composition at 25°C is 5.0 or more and 40 or less, and the soluble fraction amount at 25°C is greater than 0% by mass and 20% by mass or less.

Description

[Technical Field]

[0001] This invention relates to a starch composition for food use. [Background technology]

[0002] One example of a food material using starch is described in Patent Document 1. Patent Document 1 (Japanese Patent Publication No. 2019-154279) describes an agar composition having a structure in which agar, a starch hydrolysate having a weight-average molecular weight of 8,000 to 800,000, and a polymerized phosphate molecule are intertwined with each other (Claim 1). [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2019-154279 [Patent Document 2] Japanese Patent Application Publication No. 8-009871 [Overview of the Initiative] [Problems that the invention aims to solve]

[0004] When the present inventors examined the technology described in Patent Document 1, they found that there is room for improvement in terms of suppressing the formation of lumps when applying the composition to food, and in improving the manufacturing yield and texture of food. The present invention provides a composition that is less likely to clump in food when applied to food, and that yields food with excellent manufacturing yield and texture. [Means for solving the problem]

[0005] The present invention provides the following food starch compositions and methods for producing the same.

[0006] [1] The following components (a) and (b): (a) starch; (b) Emulsifier A food starch composition containing, At least a portion of component (a) and at least a portion of component (b) form an amylose-lipid complex in the food starch composition. The peak molecular weight of component (a) is 2.7 × 10⁻⁶. 5 The above 2.3 × 10 6 The following: The aforementioned component (b) is at least one selected from the group consisting of monoglycerol fatty acid esters and sucrose fatty acid esters with an HLB of 4 to 16. The free enthalpy of the amylose-lipid complex per dry mass of the composition, as measured by differential scanning calorimetry, is 0.1 J / g or more and 20 J / g or less. The degree of cold water swelling of the food starch composition at 25°C is 5.0 or more and 40 or less. A food starch composition in which the soluble fraction amount at 25°C is greater than 0% by mass and less than or equal to 20% by mass. [2] The food starch composition according to [1], wherein component (a) is starch that has not been subjected to acid treatment, oxidation treatment, or enzyme treatment. [3] The food starch composition according to [1] or [2], wherein component (a) is one or more starches selected from the group consisting of tapioca starch, cross-linked tapioca starch, pea starch, potato starch, wheat starch, and corn starch. A method for producing a food starch composition according to any one of [4] [1] to [3], A step of obtaining a mixture containing the above components (a) and (b), A step of obtaining the food starch composition by performing gelatinization treatment on the mixture to form the amylose-lipid complex, A method for producing a food starch composition, including [the specified ingredient]. [5] The manufacturing method according to [4], wherein in the step of obtaining the mixture, the amount of component (b) added is 0.1 parts by mass or more and 10 parts by mass or less per 100 parts by mass of component (a). [6] The production method according to [4] or [5], wherein in the step of obtaining the mixture, the blending amount of the component (a) is 75% by mass or more and 99.8% by mass or less based on the total composition. [7] The production method according to any one of [4] to [6], wherein the step of obtaining the starch composition for food includes a step of granulating the mixture by heating and pressurizing it with an extruder. [Advantages of the Invention]

[0007] According to the present invention, there can be provided a composition that is less likely to form lumps in food when applied to food and that can obtain a food excellent in production yield and texture. [Embodiments for Carrying Out the Invention]

[0008] Hereinafter, embodiments of the present invention will be described. In the numerical range of "~", unless otherwise specified, it represents "above" to "below" and includes both end values. In the present embodiment, the composition can contain each component alone or in combination of two or more.

[0009] (Starch Composition for Food) In the present embodiment, the starch composition for food (hereinafter, also simply referred to as "composition") contains the following components (a) and (b), and at least a part of the component (a) and at least a part of the component (b) form an amylose-lipid complex in the composition. (a) Starch (b) Emulsifier The peak molecular weight of the component (a) is 2.7×10 5 or more and 2.3×10 6 or less. The component (b) is at least one selected from the group consisting of monoglycerin fatty acid ester and sucrose fatty acid ester having an HLB of 4 or more and 16 or less. The free enthalpy per unit dry mass of the amylose-lipid complex measured by differential scanning calorimetry is 0.1 J / g or more and 20 J / g or less. The cold water swelling degree of the starch composition for food at 25°C is 5.0 or more and 40 or less, and the soluble fraction amount of the starch composition for food at 25°C is more than 0% by mass and 20% by mass or less.

[0010] In this embodiment, the composition contains components (a) and (b), at least a part of component (a) and at least a part of component (b) form an amylose-lipid complex in the composition, the peak molecular weight of component (a), the type of component (b) in the composition, and the free enthalpy of the amylose-lipid complex are respectively within specific ranges, and the cold water swelling degree and the soluble fraction amount of the composition are respectively within specific ranges. Thereby, the composition in this embodiment is preferably suppressed from forming lumps in food when applied to food. Further, by using the composition in this embodiment, foods excellent in production yield and texture can be obtained. Specifically, when the composition in this embodiment is used, bleeding water at least in one of production and over time can be effectively suppressed, so that a food with a preferable texture can be obtained with an excellent production yield. Further, according to this embodiment, for example, by applying it to food, it is also possible to obtain a food that can preferably retain moisture and oil simultaneously. Hereinafter, first, the components contained in the composition will be described.

[0011] (Component (a)) Component (a) is starch. Component (a) is, for example, starch for food. As component (a), those having a peak molecular weight within the above range are used. Component (a) is preferably one or more starches selected from the group consisting of tapioca starch (starch derived from cassava), pea starch, potato starch, wheat starch, and corn starch, and their modified starches, and more preferably one or more starches selected from the group consisting of tapioca starch, cross-linked tapioca starch, pea starch, potato starch, wheat starch, and corn starch.

[0012] Further, component (a) may be a modified starch such as the above cross-linked starch, etc., but from the viewpoint of improving water absorption rate, it is preferably starch that has not been subjected to any of acid treatment, oxidation treatment, and enzyme treatment.

[0013] The peak molecular weight of component (a) is 2.7×10 5 or more, preferably 2.8×10 5 or more, more preferably 2.9×10 5 or more, still more preferably 4.0×10 5 or more. Also, from the perspective of suppressing stickiness, the peak molecular weight of component (a) is 2.3×10 6 or less, preferably 2.0×10 6 or less, more preferably 1.6×10 6 or less.

[0014] From the perspective of improving the yield and texture of the food, the content of component (a) in the composition is preferably 75% by mass or more, more preferably 80% by mass or more, still more preferably 85% by mass or more, even more preferably 90% by mass or more, even more preferably 92% by mass or more, and still more preferably 94% by mass or more with respect to the whole composition. Also, from the perspective of improving the yield and texture of the food, the content of component (a) in the composition is, for example, 99.9% by mass or less, preferably 99.8% by mass or less, more preferably 99.7% by mass or less, and still more preferably 99.5% by mass with respect to the whole composition.

[0015] (Component (b)) Component (b) is an emulsifier and is at least one selected from the group consisting of monoglyceride fatty acid esters and sucrose fatty acid esters with an HLB of 4 or more and 16 or less.

[0016] Examples of the monoglyceride fatty acid ester include esters of glycerin and fatty acids having 6 to 24 carbon atoms. More specifically, glycerin monocaprylate, glycerin monopalmitate, glycerin monostearate, and glycerin monobehenate can be mentioned. From the perspective of improving the yield and texture of the food, the number of carbon atoms of the fatty acid in the monoglyceride fatty acid ester is, for example, 6 or more, preferably 10 or more, and more preferably 14 or more. Furthermore, from a similar viewpoint, the number of carbon atoms in the fatty acid in the monoglycerol fatty acid ester is, for example, 24 or less, preferably 22 or less, and more preferably 20 or less.

[0017] From a similar viewpoint, the fatty acids in monoglycerol fatty acid esters are preferably saturated fatty acids or monounsaturated fatty acids, and more preferably saturated fatty acids.

[0018] From a similar viewpoint, the HLB of the monoglycerin fatty acid ester is preferably 0 or greater, and more preferably 1 or greater. Furthermore, from the viewpoint of improving food yield, the HLB of the monoglycerin fatty acid ester is preferably 16 or less, more preferably 9 or less, and even more preferably 6 or less.

[0019] Among component (b), examples of sucrose fatty acid esters include esters of sucrose and fatty acids having 10 to 24 carbon atoms, and more specifically, sucrose stearate, sucrose palmitate, sucrose myristicate, sucrose oleate, sucrose behenate, and sucrose erucate. There is no restriction on the number of carbon atoms in the fatty acid in sucrose fatty acid esters, but for example, it is 10 or more, preferably 12 or more, more preferably 14 or more, and even more preferably 16 or more. Furthermore, although there are no restrictions, the number of carbon atoms in the fatty acid in the sucrose fatty acid ester is, for example, 24 or less, preferably 22 or less, more preferably 20 or less, and even more preferably 18 or less.

[0020] In sucrose fatty acid esters, the fatty acids are preferably saturated fatty acids or monounsaturated fatty acids, and more preferably saturated fatty acids, from the viewpoint of improving food yield. Sucrose fatty acid esters may contain mono, di, tri, or polyester forms of fatty acids.

[0021] The HLB of sucrose fatty acid ester is 4 or higher, preferably 6 or higher, and more preferably 8 or higher, from the viewpoint of improving food yield and texture. From a similar viewpoint, the HLB of the sucrose fatty acid ester is 16 or less, preferably 14 or less, and more preferably 11 or less.

[0022] The content of component (b) in the composition is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more, relative to the total composition, from the viewpoint of improving food yield and texture. Furthermore, from the viewpoint of preventing clumping, the content of component (b) in the composition is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 6% by mass or less, relative to the total composition.

[0023] (Amylose-lipid complex) Specifically, the amylose-lipid complex is formed by at least a portion of components (a) and (b) incorporated into the composition.

[0024] Here, we will explain the free enthalpy of the amylose-lipid complex. The free enthalpy of the amylose-lipid complex is the endothermic peak that occurs when the complex of amylose and lipid components in the amylose-lipid complex melts. Free enthalpy is an indicator that reflects the amount of amylose-lipid complex formed in the composition; the larger this value, the greater the amount of amylose-lipid complex formed in the composition. Specifically, the lipid component mentioned above refers to the lipophilic group (for example, the lipid portion) in component (b) blended into the composition. The inventors have newly discovered that such free enthalpy is an effective indicator of whether a composition can simultaneously retain moisture and oil and improve texture.

[0025] The free enthalpy of the amylose-lipid complex per dry mass of the composition is 0.1 J / g or more, preferably 0.5 J / g or more, more preferably 0.6 J / g or more, even more preferably 0.7 J / g or more, and even more preferably 0.8 J / g or more, from the viewpoint of suppressing stickiness and oil retention rate when water is absorbed. Furthermore, from the viewpoint of improving water absorption, the free enthalpy of the amylose-lipid complex is 20 J / g or less, preferably 15 J / g or less, more preferably 10 J / g or less, even more preferably 8 J / g or less, and even more preferably 5 J / g or less. The free enthalpy of the amylose-lipid complex is measured by differential scanning calorimetry. The specific measurement method will be described later in the Examples section.

[0026] (Other ingredients) The composition may contain components other than components (a) and (b), or it may consist of components (a) and (b) with at least a portion of them forming an amylose-lipid complex. Other components include insoluble salts such as calcium carbonate and calcium sulfate. Adding insoluble salts can further stabilize the bubble structure of the composition and improve manufacturing stability. When the composition contains an insoluble salt, the content of the insoluble salt in the composition is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.5% by mass or more, relative to the total composition, from the viewpoint of improving manufacturing stability. Furthermore, from the viewpoint of improving food yield and texture, the content of insoluble salts in the composition is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less, relative to the total composition.

[0027] Next, we will describe the properties of the composition. (Degree of swelling in cold water) The degree of cold water swelling of the composition at 25°C is 5.0 or higher, preferably 6 or higher, more preferably 8 or higher, and even more preferably 10 or higher, from the viewpoint of improving water absorption. Furthermore, from a similar viewpoint, the degree of cold water swelling of the composition at 25°C is 40 or less, preferably 30 or less, more preferably 20 or less, even more preferably 18 or less, and even more preferably 16 or less. The method for measuring the degree of cold water swelling of the composition will be described later in the Examples section.

[0028] (Soluble fraction) The soluble fraction of the composition at 25°C is greater than 0% by mass relative to the total composition, preferably 1% or more by mass, more preferably 2% or more by mass, even more preferably 3% or more by mass, and even more preferably 5% or more by mass, from the viewpoint of improving food yield and texture. Furthermore, from the viewpoint of suppressing stickiness and thereby improving texture, the soluble fraction of the composition at 25°C is specifically 20% by mass or less of the total composition, preferably 18% by mass or less, more preferably 16% by mass or less, even more preferably 14% by mass or less, and even more preferably 12% by mass or less. Here, the soluble fraction is an indicator of the stickiness (viscosity) of the composition. The method for measuring the soluble fraction will be described later in the Examples section.

[0029] (Degree of alphaning) The degree of gelatinization of the composition is specifically 35% or more, preferably 40% or more, more preferably 45% or more, even more preferably 50% or more, and even more preferably 60% or more, from the viewpoint of moderately increasing the water absorption rate of the food into which the composition is incorporated. Furthermore, the degree of gelatinization of the composition is specifically 100% or less. From the viewpoint of further suppressing the formation of clumps when applied to food and suppressing stickiness of food, the degree of gelatinization of the composition is preferably 95% or less, more preferably 90% or less, even more preferably 85% or less, and even more preferably 80% or less. Here, the degree of gelatinization of the composition is specifically measured by the β-amylase-pullulanase (BAP) method. More specific measurement methods will be described later in the Examples section.

[0030] (shape, particle size) The composition may take the form of, for example, a powder or granules. Here, a powder or granules may include at least one of a powder and / or granules, and may include both a powder and / or granules. The particle size of the composition can be adjusted, for example, based on the form and size of the food or beverage into which the composition is incorporated. For example, the fraction below the sieve of a 0.5 mm mesh and above the sieve of a 0.15 mm mesh, as defined in JIS-Z8801-1, may be used. Furthermore, when used in fillings such as tuna mayonnaise, it is preferable that the content of the fraction below the sieve with a mesh size of 0.25 mm and above the sieve with a mesh size of 0.038 mm be 60% by mass or more and 100% by mass or less, as specified in the JIS-Z8801-1 standard. It is also preferable that the content of the fraction below the sieve with a mesh size of 0.25 mm and above the sieve with a mesh size of 0.075 mm be 60% by mass or more and 100% by mass or less. Furthermore, when used in kneaded foods such as hamburgers and soups, it is preferable that "the content of the fraction below the sieve with a mesh size of 0.5 mm and above the sieve with a mesh size of 0.075 mm be 60% by mass or more and 100% by mass or less."

[0031] (Bulk density) From the standpoint of improving food yield, the bulk specific gravity of the composition measured according to JIS K-6720 is, for example, 0.15 g / mL or more, preferably 0.25 g / mL or more, more preferably 0.30 g / mL or more, and also, for example, 0.8 g / mL or less, preferably 0.7 g / mL or less, and more preferably 0.65 g / mL or less.

[0032] Here, the bulk density of the composition is measured according to JIS K-6720. The specific measurement method will be described later in the Examples section.

[0033] (Water absorption rate) The water absorption rate of the composition at 25°C is preferably 500% or more, more preferably 700% or more, and more preferably 800% or more, from the viewpoint of improving food yield. There is no upper limit to the water absorption rate of the composition at 25°C; a higher rate is preferable, but it may be, for example, 2000% or less, or for example, 1500% or less. The method for measuring the water absorption rate of the composition will be described later in the Examples section.

[0034] (Oil retention rate when water is absorbed) The oil retention rate (oil absorption rate) of the composition at 25°C when water is absorbed is, for example, 60% or more, preferably 90% or more, more preferably 100% or more, and even more preferably 120% or more, from the viewpoint of improving food yield. There is no upper limit to the oil retention rate of the composition when absorbing water at 25°C; a higher rate is preferable, but it may be, for example, 250% or less, or for example, 220% or less.

[0035] Here, the oil retention rate during water absorption refers to the ratio of oil that starch retains without releasing it when it absorbs water. Conventional starches with water absorption properties (for example, starch that has only undergone drum-dry alpha-processing) release oil when they absorb water, resulting in a low oil retention rate during water absorption. In contrast, the composition of this embodiment has a high oil retention rate during water absorption, meaning it is excellent at simultaneously retaining both water and oil. Furthermore, it is possible to increase the oil retention rate during water absorption by setting the free enthalpy of the amylose-lipid complex per unit dry mass of starch within a specific range. The method for measuring the oil retention rate of the composition when it absorbs water will be described later in the Examples section.

[0036] (Method of manufacturing the composition) Next, the method for producing the composition will be described. In this embodiment, the method for producing the composition includes, for example, the following steps. (Step 1) Step to obtain a mixture containing components (a) and (b) (Step 2) A step to obtain the composition of this embodiment by performing an α-gelatinization treatment on the mixture to form an amylose-lipid complex.

[0037] Here, in order to obtain a composition in which the degree of cold water swelling, the amount of soluble fraction, and the free enthalpy of the amylose-lipid complex each satisfy specific conditions within a specific range, it is important to appropriately select, for example, the combination of components (a) and (b) and the amount of each component, as well as appropriately select the timing of the gelatinization treatment and the timing of the coexistence of components (a) and (b). More specifically, by adjusting the ratio of components (a) and (b) in step 1 and performing gelatinization treatment in step 2 with components (a) and (b) coexisting, it is possible to stably obtain a composition in which the degree of cold water swelling, the amount of soluble fraction, and the free enthalpy of the amylose-lipid complex each satisfy specific conditions within a predetermined range. The following provides a more detailed explanation of each step.

[0038] In step 1, components (a) and (b), along with other raw material components as appropriate, are blended to obtain a mixture. In step 1, the amount of component (a) blended is preferably 75% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, even more preferably 90% by mass or more, and even more preferably 95% by mass or more, relative to the total composition of the raw material components blended into the mixture, from the viewpoint of improving the yield and texture of the food. Furthermore, from the viewpoint of improving food yield and texture, the amount of component (a) is preferably 99.8% by mass or less, more preferably 99.0% by mass or less, and even more preferably 98.5% by mass or less, relative to the total composition.

[0039] Furthermore, in step 1, the amount of component (b) added is preferably 0.1 parts by mass or more, more preferably 0.2 parts by mass or more, even more preferably 0.5 parts by mass or more, and even more preferably 1.5 parts by mass or more, relative to 100 parts by mass of component (a), from the viewpoint of improving food yield and texture. From the viewpoint of preventing clumping, the amount of component (b) blended is preferably 10 parts by mass or less, more preferably 5 parts by mass or less, and even more preferably 3 parts by mass or less, per 100 parts by mass of component (a).

[0040] In step 2, the mixture is subjected to gelatinization treatment to form an amylose-lipid complex, thereby obtaining the composition. For the gelatinization process, general methods used for the heat gelatinization of starch can be used. Specifically, methods using machines such as drum dryers, jet cookers, extruders, and spray dryers are known for the gelatinization process. However, in this embodiment, from the viewpoint of more reliably obtaining a composition in which the cold water swelling degree and the free enthalpy of the amylose-lipid complex are within the aforementioned ranges, heat gelatinization using an extruder or drum dryer is preferred, and extruder treatment is more preferred.

[0041] Furthermore, step 2 preferably includes a step of heating and pressurizing the mixture using an extruder to granulate it. This makes it possible to obtain granules of a composition in which the cold water swelling degree, soluble fraction amount, and free enthalpy of the amylose-lipid complex each satisfy specific conditions. When using an extruder, the raw material is typically treated by adding water to adjust the moisture content to approximately 10-50% by mass, and then heated and expanded under conditions such as a barrel temperature of 30-200°C, an outlet temperature of 80-180°C, a screw rotation speed of 100-1,000 rpm, and a heat treatment time of 5-60 seconds. The preferred conditions for each step in the extruder process are as follows: Moisture content: Preferably 12-40% by mass, more preferably 15-30% by mass, and even more preferably 17-27% by mass. Barrel temperature: Preferably 30-190°C, more preferably 30-180°C, and even more preferably 30-170°C. Outlet temperature: Preferably 90-170°C, more preferably 100-165°C, and even more preferably 110-160°C. Screw rotation speed: Preferably 120 to 1,000 rpm, more preferably 140 to 1,000 rpm, and even more preferably 150 to 1,000 rpm. Heat treatment time: Preferably 7 to 50 seconds, more preferably 10 to 45 seconds. Furthermore, when obtaining the composition as granules in step 2, the obtained granules can be crushed, sieved, and adjusted to the appropriate size as needed to obtain granules, powders, or mixtures thereof of the desired size as the composition.

[0042] The composition obtained in this embodiment can be suitably used as a food quality improver, either as is or in combination with other ingredients. In the composition of this embodiment, the formation of lumps when used in food is suitably suppressed, so for example, the texture of the food can be favorably improved. Furthermore, the manufacturing yield of food can be improved. Furthermore, by using the composition of this embodiment, for example, it is possible to improve the moisture retention of food, specifically by suppressing syneresis and preventing the transfer of moisture to other ingredients.

[0043] Examples of foods to which the composition in this embodiment is applied include processed foods, salads, soups, and whipped cream. Foods to which the composition is applied may be served as food on their own, or as part of food, for example, as a filling for savory bread or as a decoration for baked goods.

[0044] Specific examples of processed foods include processed meat products such as hamburgers, meatballs, nuggets, sausages, dumplings, shumai, and baozi; processed meat products that replace the meat in processed meat products with plant protein; and Examples include processed seafood products such as fish balls and fish sausage. Other specific examples of processed foods include processed foods derived from plant materials, such as processed wasabi, processed mustard, processed plum, and processed sesame. Processed foods derived from plant materials may be processed tube products filled into tube containers. Examples of mixed dishes include salads such as potato salad and tuna salad, and fillings such as tuna mixed with mayonnaise (tuna mayo). Specific examples of soups include potage soup, cream soup, and minestrone.

[0045] By applying the composition obtained according to this embodiment to food products, it is possible to improve the manufacturing yield of the food products and enhance their quality, such as texture. Furthermore, in this embodiment, the food product manufacturing method includes the step of adding the composition according to this embodiment to the food products.

[0046] The present invention includes the following embodiments. 1. The following components (a) and (b): (a) starch; (b) Emulsifier A food starch composition containing, At least a portion of component (a) and at least a portion of component (b) form an amylose-lipid complex in the food starch composition. The peak molecular weight of component (a) is 2.7 × 10⁻⁶. 5 The above 2.3 × 10 6 The following: The aforementioned component (b) is at least one selected from the group consisting of monoglycerol fatty acid esters and sucrose fatty acid esters with an HLB of 4 to 16. The free enthalpy of the amylose-lipid complex per dry mass of the composition, as measured by differential scanning calorimetry, is 0.5 J / g or more and 20 J / g or less. The degree of cold water swelling of the food starch composition at 25°C is 5.0 or more and 40 or less. A food starch composition in which the soluble fraction amount at 25°C is greater than 0% by mass and less than or equal to 20% by mass. 2. The food starch composition according to 1, wherein component (a) is starch that has not been subjected to acid treatment, oxidation treatment, or enzyme treatment. 3. The food starch composition according to 1. or 2., wherein component (a) is one or more starches selected from the group consisting of tapioca starch, cross-linked tapioca starch, pea starch, potato starch, wheat starch, and corn starch. 4. A method for producing a food starch composition as described in any one of 1 to 3, A step of obtaining a mixture containing the above components (a) and (b), A step of obtaining the food starch composition by performing gelatinization treatment on the mixture to form the amylose-lipid complex, A method for producing a food starch composition, including [the specified ingredient]. 5. The manufacturing method according to 4, wherein in the step of obtaining the mixture, the amount of component (b) is 0.1 parts by mass or more and 10 parts by mass per 100 parts by mass of component (a). 6. The manufacturing method according to 4. or 5., wherein in the step of obtaining the mixture, the amount of component (a) blended is 75% by mass or more and 99.8% by mass or less of the total composition. 7. The manufacturing method according to any one of 4 to 6, wherein the step of obtaining a food starch composition includes a step of granulating the mixture by heating and pressurizing it with an extruder. [Examples]

[0047] Examples of the present invention are shown below, but the spirit of the present invention is not limited to these.

[0048] The following were the main ingredients used: (starch) Cross-linked tapioca starch: Actbody TP-2, manufactured by J-Oil Mills Co., Ltd., peak molecular weight 9.10 × 10 5 Potato starch: BP-200, manufactured by J-Oil Mills Co., Ltd., peak molecular weight 1.85 x 10⁻⁶ 6 High-amylose corn starch: High-amylose corn starch HS-7, manufactured by J-Oil Mills Co., Ltd., peak molecular weight 2.73 × 10⁻⁶ 5 Pea starch: Puris Pea, manufactured by Puris Fod, peak molecular weight 2.97 × 10⁶ 5 Raw Tapioca Starch: SIAM STARCH, peak molecular weight 1.29 × 10⁻⁶ 6 Wheat starch: WS-525, manufactured by Chiba Flour Milling Co., Ltd. Corn starch: Corn starch Y, manufactured by J-Oil Mills Co., Ltd., peak molecular weight 5.40 x 10 5 Waxy Corn Starch: Waxy Corn Starch Y, manufactured by J-Oil Mills Co., Ltd., peak molecular weight 2.42 × 10⁻⁶ 6

[0049] (emulsifier) Sucrose fatty acid ester 1: Ryoto sugar ester S-370, constituent fatty acid C18 series, HLB3, manufactured by Mitsubishi Chemical Foods Corporation. Sucrose fatty acid ester 2: Ryoto sugar ester S-570, constituent fatty acid C18 series, HLB5, manufactured by Mitsubishi Chemical Foods Corporation. Sucrose fatty acid ester 3: Ryoto sugar ester S-770, constituent fatty acid C18 series, HLB7, manufactured by Mitsubishi Chemical Foods Corporation. Sucrose fatty acid ester 4: Ryoto sugar ester S-970, constituent fatty acid C18 series, HLB9, manufactured by Mitsubishi Chemical Foods Corporation. Sucrose fatty acid ester 5: Ryoto sugar ester S-1170, constituent fatty acid C18 series, HLB11, manufactured by Mitsubishi Chemical Foods Corporation. Sucrose fatty acid ester 6: Ryoto sugar ester S-1670, constituent fatty acid C18 series, HLB16, manufactured by Mitsubishi Chemical Foods Corporation. Sucrose fatty acid ester 7: Ryoto sugar ester P-1670, constituent fatty acid C16 series, HLB16, manufactured by Mitsubishi Chemical Foods Corporation. Monoglycerin fatty acid ester 1:emulgy MS, constituent fatty acids C16 (40%), C18 (60%), manufactured by Riken Vitamin Co., Ltd. Monoglycerin fatty acid ester 2: Poem P(V)S, constituent fatty acids C16 (60%), C18 (40%), manufactured by Riken Vitamin Co., Ltd.

[0050] (others) Calcium carbonate: Colocalso EX, manufactured by Shiraishi Calcium Co., Ltd. Tuna Flakes: Light Tuna Super Non-Oil, manufactured by Inaba Foods Co., Ltd. Mayonnaise: Pure Select Mayonnaise, manufactured by Ajinomoto Foods Co., Ltd. Thickening agent 1: Sansinoglycan, manufactured by DSP Gokyo Food & Chemical Co., Ltd. Sweet Corn: Sweet corn, manufactured by Natural Kitchen Co., Ltd. Creaming powder: KN-30, manufactured by J-Oil Mills Co., Ltd. Lactose: Bubble Star, manufactured by Lactose Company. Onion powder: Onion powder, manufactured by GABAN. Concentrated whey: FONDOLAC SL, manufactured by Megret. Chicken extract: CPR, manufactured by Riken Vitamin Co., Ltd. "Ajinomoto": "Ajinomoto" (registered trademark), manufactured by Ajinomoto Co., Inc.

[0051] (Examples 1-20, Comparative Examples 1-5) In this example, the raw materials were mixed according to the components and formulations listed in Tables 1 to 4, and the composition was prepared using the following method. In other words, in each example, the raw material components were mixed in a bag until they were sufficiently homogeneous to obtain a mixture. The mixture was then subjected to pressurized heat treatment using a twin-screw extruder (Kowa Kogyo Co., Ltd., KEI-45). The treatment conditions were as follows: Raw material supply: Quantities shown in each table Water addition: Quantity shown in each table Barrel temperature: 30°C, 60°C, 90°C, and 130°C from the raw material inlet to the outlet. Outlet temperature: 130~150℃ Screw rotation speed: Quantity shown in each table

[0052] The heated gelatinized product obtained by the extruder treatment was dried at 110°C to adjust its moisture content to approximately 10% by mass. Next, the dried heated gelatinized material was crushed using a tabletop cutter grinder, and then sieved using a sieve conforming to JIS-Z8801-1 standards. The fractions below 0.5 mm sieve and above 0.15 mm sieve were used to determine the composition for each example. However, for the measurement of the degree of gelatinization and free enthalpy, each example composition was ground using a benchtop cutter grinder, then sieved using a sieve conforming to JIS-Z8801-1 standards, and the fraction below the 0.15 mm sieve was used for measurement.

[0053] (Method for measuring the peak molecular weight of component (a)) Peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022). (1) The sample was ground, and the fraction below the 0.15 mm mesh size was collected using a sieve conforming to JIS-Z8801-1 standards. This collected fraction was suspended in the mobile phase at a concentration of 1 mg / mL, and the suspension was heated at 100°C for 3 minutes to completely dissolve. The sample was filtered using a 0.45 μm filtration filter (ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as the analytical sample. (2) The molecular weight was measured under the following analytical conditions. Columns: TSKgel α-M (7.8mmφ, 30cm) (manufactured by Tosoh Corporation), 2 pieces Flow rate: 0.5mL / min Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM NaNO3 Column temperature: 40℃ Analysis amount: 0.2mL (3) Detector data was collected using software (Multi-Station GPC-8020 model II data acquisition ver5.70, manufactured by Tosoh Corporation), and molecular weight peaks were calculated. For the calibration curve, we used pullulan with a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko Corporation).

[0054] (Method for measuring the degree of alpha-gelatinization) The degree of gelatinization of starch in granular material was measured using the β-amylase-pullulanase (BAP) method. 1. The composition was pre-ground and the particle size was adjusted to a mesh size of 0.15 mm or less before being used as the measurement sample. 2. The degree of gelatinization of starch in granular material was measured according to the method described in "A New Method for Measuring the Degree of Gelatinization and Retrograde of Starch Using the β-Amylase-Pullulanase (BAP) System" in Starch Science, Vol. 28, No. 4, pp. 235-240 (1981).

[0055] (Method for measuring free enthalpy) Using a DSC 7000-X (manufactured by Hitachi, Ltd.), 2 mg of the composition and 9.5 mg of water were added to an aluminum simple sealing pan (methochrome treated) and sealed. This was left at room temperature (25°C, the same applies below) for more than 3 hours to allow water absorption. A blank cell was used as the reference. The temperature was increased from 10°C to 140°C at a rate of 3°C / min (measurements were taken every 0.5 seconds). For the obtained DSC chart, the amount of heat measured from the endothermic peak area with peak tops in the following temperature range was defined as the free enthalpy of the amylose-lipid complex per dry mass of the composition (hereinafter also simply referred to as "free enthalpy"). • Composition containing sucrose fatty acid esters: 80-100°C • Composition containing monoglycerin fatty acid esters: 115~125℃ Other compositions: 80-100°C or 115-125°C

[0056] (Method for measuring cold water swelling degree, soluble fraction volume, and water absorption rate) 1. 1 g of sample (A) was weighed into a 50 mL Falcon tube, and its mass was defined as A. 2. While applying vortex, add water up to the 50mL mark on the tube. 3.5 The mixture was inverted and mixed to disperse the precipitate, then vortexed for 10 seconds and allowed to stand at room temperature for 30 minutes. 4. The mixture was centrifuged at 4000 rpm for 30 minutes to separate it into a precipitate layer and a supernatant layer. (Centrifuge: Hitachi Koki Co., Ltd., Hitachi Benchtop Centrifuge CT6E model; Rotor: T4SS type swing rotor; Adapter: 50TC x 2S adapter) 5. The supernatant was removed with a pipette, and the mass of the precipitate layer was measured and designated as B. 6. The mass of the precipitated layer after it had dried (105°C, 24 hours) was measured and designated as C. 7. The degree of cold water swelling, soluble fraction, and water absorption rate of the composition were determined based on the following formula. Cold water swelling degree=B / C Soluble fraction (%) = (AC) / A × 100 Water absorption rate (%)=(BA) / A×100

[0057] (Method for measuring bulk density) The compositions obtained in each example were sieved to obtain fractions below a 0.5 mm sieve and above a 0.25 mm sieve. 80 g of this fraction was weighed out, and its bulk density was measured using a bulk density meter (manufactured by Kuramochi Scientific Instruments Co., Ltd.) in accordance with JIS standard K-6720.

[0058] (Method for measuring oil retention rate when water is absorbed) The oil retention rate of the composition when it absorbs water ("Water absorption rate (2x water added)" in Tables 1 to 4) was determined using the following procedure. 1. Add 4g of rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) to 1g of the composition and mix well in a plastic cup. 2. Add 2g of water and mix until the dough is uniform. 3. Place a 32mm diameter ring mold on a flat surface and pour the batter into it evenly. 4. Remove the ring mold and tilt the plate to approximately 30 degrees. 5. Let it stand for 10 minutes. 6. After thoroughly wiping away the dripped oil, the absorbent and oil-absorbing fabric was collected and its mass was measured (this amount was designated as (A)). The oil retention rate during water absorption was calculated using the following formula. Oil retention rate during water absorption (mass%) = ((A-1-2) / 1) / (1-moisture%) x 100

[0059] (Dumpling type) The tendency to clump was evaluated using the following procedure. 1. 28.5g of water was added all at once to 1.5g of the composition. 2. Immediately mix with a spoon for 10 seconds and evaluate the clumping properties according to the following criteria. ○: No clumps form △: 1-2 clumps will form. ×: Creates 3 or more clumps

[0060] [Table 1]

[0061] [Table 2]

[0062] [Table 3]

[0063] [Table 4]

[0064] Tables 1 to 4 show that the compositions obtained in each example exhibited an excellent balance of water absorption rate, oil absorption rate during water absorption, and clump suppression.

[0065] (Examples 21-28, Comparative Examples 6-12) In this example, the composition was applied to tuna mixed with mayonnaise (tuna mayo). The composition used in each example and the evaluation results are shown in Tables 5 to 7.

[0066] (Tuna mayonnaise recipe) Raw material blending (mass %) Tuna flakes 59.1 Onion (boiled and drained) 18.0 Mayonnaise 20.9 Seasoning*1 2.0 Total 100 *1 Seasoning: A mixture of salt, sugar, and pepper in a mass ratio of 1:1:0.1.

[0067] (How to make tuna mayonnaise) 1. Cut the onion into 5mm cubes and boil in hot water for 2 minutes. 2. After boiling, the onions were lightly drained and their mass was measured. 3.2. Squeeze the onions to remove excess water until 85% of their mass remains. 4. Let the tuna flakes sit in a colander for 20 minutes to drain the water. 5.3., 4. and mayonnaise and seasonings are mixed well. 6.5. Add each composition to the tuna mayonnaise in the proportions shown in the table, mix well, and prepare the tuna mayonnaise.

[0068] (How to make a tuna mayonnaise sandwich) After placing 22.5g of steamed tuna mayo between slices of sandwich bread, I wrapped it in plastic wrap to make a tuna mayo sandwich.

[0069] (Method for measuring the amount of water released) Tuna mayonnaise was placed in a plastic cup with a lid and refrigerated overnight. After that, the container of tuna mayonnaise was tilted and left to stand for 2 hours, and the separated liquid was collected and measured to determine the amount of separated liquid (g).

[0070] (Percentage of moisture transferred from the filling to the bread) 1. I refrigerated the tuna mayo sandwich overnight. 2. The tuna mayo was removed from the tuna mayo sandwich, and the percentage of moisture transferred from the filling to the bread was measured as "((weight of bread after overnight storage) - (weight of bread before sandwich preparation)) / (weight of bread before sandwich preparation)".

[0071] (Sensory evaluation) Tuna mayonnaise was placed in a lidded plastic cup, refrigerated overnight, and then a sensory evaluation was conducted. In the examples shown in Table 5, one panelist evaluated the texture, and those with low levels of juiciness, stickiness, and grittiness were deemed acceptable. In the examples listed in Table 6, three panelists scored the products according to the following criteria, and the average score was used for evaluation. Products with a score of 4.0 or higher for stickiness and a score of 3.0 or higher for roughness were considered acceptable. In the examples shown in Table 7, tuna mayo sandwiches were stored in the refrigerator overnight, and the tuna mayo was removed and evaluated by one panelist. Sandwiches with good juiciness, low powderiness, and low grittiness were deemed acceptable.

[0072] <Stickiness> 5: Natural texture without being sticky 4: Slightly sticky 3: Slightly sticky 2: Glue-like 1: Quite glue-like

[0073] <roughness> 5: I don't feel any roughness at all. 4: Slightly rough texture 3: It feels a little rough. 2: Feeling rough 1: It feels quite rough.

[0074] [Table 5]

[0075] [Table 6]

[0076] [Table 7]

[0077] (Examples 29, 30 and Comparative Examples 13-15) In this example, the composition was applied to hamburger patties. Table 8 shows the types of compositions used in each example and the evaluation results.

[0078] (Hamburger patty recipe) Raw material coordination (1) Beef (80% lean) 33.0% by mass (1) Chicken (chicken breast) 18.0% by mass (1)Pork 5.0% by mass (1) Salt 0.60% by mass (1)Pork fat 4.0% by mass (2) Onion (raw) 23.5% by mass (2) Egg white 8.0% by mass (2) Corn starch Y 0.60% by mass (2) Sugar 0.10% by mass (2) Pepper 0.10% by mass (2) “Ajinomoto” 0.10% by mass (3) Water 2.5% by mass (4) Breadcrumbs 2.0% by mass (4) 2.5% by mass of the composition Total 100.00% by mass

[0079] (How to make hamburgers) 1. Put all the ingredients from (1) of the "Hamburger recipe" above into a bowl and mix by hand. 2. Mixed for 3 minutes at strength level 2 using a Kenmix mixer (manufactured by Aikousha Seisakusho Co., Ltd.). 3. After adding the ingredients from (2) and mixing by hand, mix for 1 minute at power level 2 using a Kenmix mixer (manufactured by Aikousha Seisakusho Co., Ltd.). 4. Add the ingredients from (3) and mix well by hand. 5. Add the ingredients from (4) that were mixed beforehand, and mix well by hand to prevent lumps from forming. 6.120g was weighed and molded. 7. The shaped dough was baked on a 200°C hot plate for 1 minute on each side. 8. Place a wire rack on the baking tray of the convection oven, place the dough baked in step 7 on the rack, and bake at 200°C for 9 minutes to obtain the hamburger patty. 9. The weight after firing was measured, and the firing yield was calculated as (weight after firing / weight before firing) (step 6). A yield of 75% or higher was considered acceptable. 10. The resulting hamburger patties were stored at -20°C for one week.

[0080] (Sensory evaluation) Three frozen hamburgers were placed on a plate, covered with plastic wrap, and heated in a microwave at 700W for 3 minutes. Three panelists scored the juiciness, firmness, stickiness, and meaty texture of the heated and thawed hamburgers according to the following criteria, and the average score was used for evaluation. A hamburger was considered to have passed if it received a score of 3 or higher in all categories.

[0081] (Juicy) 5: Quite juicy 4: Juicy 3: Slightly juicy 2: Slightly dry 1: Dry (Hardness) 5: The meat has a very firm texture. 4: Has a strong, meaty texture. 3: It has a meaty texture. 2: Soft 1: Quite soft (Gluty-like texture) 4: Does not feel sticky. 3: It feels almost glue-like. 2: Glue-like 1: Quite glue-like (grain feel) 5: It has a very granular texture. 4: You can feel the texture of meat. 3: Slightly grainy texture 2: The texture is slightly less grainy. 1: Low texture

[0082] [Table 8]

[0083] (Examples 31, 32 and Comparative Example 16) In this example, the composition was applied to soup. Table 9 shows the types of compositions used in each example and the evaluation results.

[0084] (Ingredients for powdered soup) Raw material coordination Sweet corn 29% by mass Potato starch 16% by mass Composition or potato starch 6% by mass Sugar 22% by mass Creaming powder 18% by mass Salt 3% by mass Lactose 2% by mass Whole milk powder 1% by mass Onion powder 0.5% by mass Concentrated whey 0.2% by mass Chicken extract 0.6% by mass White pepper 0.1% by mass Ajinomoto 1.6% by weight Total 100% by mass

[0085] (Method of manufacturing powdered soup) 1. The ingredients were mixed to achieve the proportions specified in the "Powdered Soup Composition" section above. 2. Granulation and drying were performed using a fluidized bed granulator (Powrec Corporation, FD-MP-01D / PLS) under the following conditions. Binder: 10% dextrin (Sandex 100 solution) 80mL / 400g powder Air intake volume: 0.6 m³ 3 / min target Air intake temperature: 70℃ Exhaust temperature: Approximately 30℃ Rotor rotation: 120 rpm Spray air: 90g / min Spray flow rate: 10g / min Granulation time: Approximately 10min + 5min drying after granulation Payout conditions: 0.3s / interval 1.0s

[0086] (How to prepare the soup) I added 150g of hot water (heated to 98°C in a kettle) to 17.6g of powdered soup and immediately stirred it 15 times (at a rotation speed of one turn per second) with a spoon.

[0087] (Ball weight) The resulting soup was passed through a sieve with a mesh size of 1 mm, and the weight of the sieved material was taken as the weight of the clumps.

[0088] (Sensory evaluation) Two panelists scored the thickness and fibrous texture of the resulting soup according to the following criteria and evaluated it by consensus. A score of 2 or higher was considered a passing grade.

[0089] (thickening) 3: Has a pleasant, moderate consistency. 2: It's slightly lacking in thickness. 1: It lacks sufficient thickness. (Texture) 3: You can feel the texture of the fibers. 2: Slightly fibrous texture 1: Does not feel fibrous.

[0090] [Table 9]

[0091] (Examples 33, 34 and Comparative Examples 17-20) In this example, the composition was applied to whipped cream. Table 10 shows the types of compositions used in each example and the evaluation results.

[0092] (Whipped cream recipe) Raw material coordination Caster sugar 10% by mass Whipped cream 80% by mass Water + 2 components * 10% by mass Total 100% by mass

[0093] *2 Adjust the amount of water so that the composition matches the mixing ratio shown in Table 10.

[0094] (How to make whipped cream) 1. Water and the composition were mixed to prepare the "water + composition" in the "Whipped Cream Formulation" described above. In Examples 33 and 34 of Table 10, the composition was prepared by adding a predetermined amount of water and stirring with a spoon. In Comparative Examples 17-20, lumps tended to form, so the mixture was thoroughly stirred using a homomixer to prevent lumps from forming. 2. Combine all ingredients and whip with a hand mixer in an ice bath (1 minute on speed 1, then 3 minutes or more on speed 2 *3) to obtain the whipped cream for each example. *3 The overrun (weight after foaming / weight before foaming) for each test group was adjusted to be approximately 1.8 to 2.1. However, in Comparative Example 18 in Table 10, only thickener 1 (succinoglycan) was difficult to foam, resulting in an overrun of approximately 1.4.

[0095] (separation amount) The amount of water released from the obtained whipped cream during refrigerated storage was measured using the following method. 7g of whipped cream was squeezed onto a 2.2cm radius area from the center of two layers of filter paper and stored in the refrigerator for 18 hours. After storage, the whipped cream was removed, and the amount of water released was measured as "weight of filter paper after storage - weight of filter paper before storage".

[0096] (Sensory evaluation) The resulting whipped cream was stored in the refrigerator (4°C) for 18 hours. Two panelists scored the cream based on the following criteria, evaluating its melt-in-the-mouth texture and dryness / grittiness, and then made a consensus evaluation. A score of 3 or higher in both melt-in-the-mouth texture and dryness / grittiness was considered a pass.

[0097] (Melts in your mouth) 3: Melts in your mouth 2: Slightly poor melt-in-the-mouth texture, leaves a lingering aftertaste. 1: It doesn't melt in the mouth and leaves a lingering aftertaste. (Dryness / roughness) 3: Does not feel dry or rough. 2: Does not feel slightly dry or rough. 1: Feeling dry or rough

[0098] [Table 10]

[0099] (Examples 35, 36) In this example, the composition was prepared in accordance with the method of Example 1, except that the components and raw materials listed in Table 11 were mixed, and a Poly twin BCTG62, manufactured by Bühler AG, was used as the twin-screw extruder in the heat-pressure treatment. The obtained composition was measured and evaluated in accordance with the method of Example 1. The results are shown in Table 11.

[0100] [Table 11]

[0101] This application claims priority based on Japanese Patent Application No. 2021-061388, filed on 31 March 2021, and incorporates all of its disclosures herein.

Claims

1. The following components (a) and (b): (a) starch; (b) Emulsifier A food starch composition containing, At least a portion of component (a) and at least a portion of component (b) form an amylose-lipid complex in the food starch composition. The peak molecular weight of component (a) is 2.7 × 10 5 The above 2.3 x 10 6 The following: The component (b) is at least one selected from the group consisting of monoglycerol fatty acid esters and sucrose fatty acid esters with an HLB of 4 to 16. The free enthalpy of the amylose-lipid complex per dry mass of the composition, as measured by differential scanning calorimetry, is 0.1 J / g or more and 20 J / g or less. The degree of cold water swelling of the food starch composition at 25°C is 5.0 or more and 40 or less. A food starch composition in which the soluble fraction amount at 25°C is greater than 0% by mass and less than or equal to 20% by mass.

2. The food starch composition according to claim 1, wherein component (a) is starch that has not been subjected to acid treatment, oxidation treatment, or enzyme treatment.

3. The food starch composition according to claim 1 or 2, wherein component (a) is one or more starches selected from the group consisting of tapioca starch, cross-linked tapioca starch, pea starch, potato starch, wheat starch, and corn starch.

4. A method for producing a food starch composition according to any one of claims 1 to 3, A step of obtaining a mixture containing the above components (a) and (b), A step of obtaining the food starch composition by performing an α-gelatinization treatment on the mixture to form the amylose-lipid complex, A method for producing a food starch composition, including [the specified ingredient].

5. The manufacturing method according to claim 4, wherein in the step of obtaining the mixture, the amount of component (b) blended is 0.1 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of component (a).

6. The manufacturing method according to claim 4 or 5, wherein in the step of obtaining the mixture, the amount of component (a) blended is 75% by mass or more and 99.8% by mass or less of the total composition.

7. The manufacturing method according to any one of claims 4 to 6, wherein the step of obtaining a food starch composition includes a step of granulating the mixture by heating and pressurizing it with an extruder.

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