Coated starch, mix for dough food and dough food

Abstract

To provide a technique which may improve a rough food texture which is a problem unique to a food product containing resistant starch and may add a smooth food texture to the food product.SOLUTION: Coated starch of the present invention has a configuration in which a coating material containing oil and fat is adhered to the surface of a core material which comprises, as a main material, resistant starch. The adhesion amount of the oil and fat to the core material is 5-25 pts. mass relative to 100 pts. mass of the core material. Preferably, the coating material contains emulsifiers, and the emulsifiers have HLB of 1-15 and carbon numbers of 12-22. It is preferable that the coating material contains one or more materials selected from silicon dioxide and calcium carbonate.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an improved technology for resistant starch. [Background technology]

[0002] Carbohydrates are one of the three major nutrients, along with lipids and proteins. However, consuming large amounts of carbohydrates can contribute to an increase in body fat, and if a large amount of carbohydrate is consumed, blood sugar levels rise, which can be a risk factor for diabetes. For these reasons, there has been an increasing need for low-carbohydrate foods in recent years.

[0003] Dough foods such as bakery foods and noodles are typically produced using dough, which is a mixture of powdered ingredients such as flour and starch, and liquid ingredients such as water, as an intermediate product, and contain a large amount of carbohydrates. Therefore, in order to reduce the carbohydrate content of dough foods, the grain flour (carbohydrates) contained in dough foods has been replaced with dietary fiber, and resistant starch, resistant dextrin, inulin, etc. are used as the dietary fiber. However, when dietary fiber is added to dough foods, there is a problem that the dough foods have a rough texture, which deteriorates the taste and texture, and impairs the deliciousness of the food. This tendency is more pronounced when resistant starch is used.

[0004] Patent Document 1 describes that in low-sugar noodles containing resistant starch, the noodle production properties and texture of the noodles can be improved by adding a specific amount of tara gum and / or hydroxypropylmethylcellulose with specific properties to raw material flour containing resistant starch. Patent Document 2 describes a complex containing a hydrothermally treated starch component with a resistant starch content of 70% by mass or more and a hydrocolloid such as guar gum. It is said that the complex described in Patent Document 2 makes it possible to reduce calorie intake while suppressing deterioration in taste and texture caused by resistant starch. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2019-129823 A [Patent Document 2] JP 2012-213394 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a technology capable of improving the rough texture that is a problem specific to foods containing resistant starch, and imparting to said foods a smooth texture that is pleasant to the tongue. [Means for solving the problem]

[0007] The present invention relates to a coated starch having a coating material containing oil or fat attached to the surface of a core material mainly made of resistant starch, wherein the amount of the oil or fat attached to the core material is 5 to 25 parts by mass per 100 parts by mass of the core material.

[0008] The present invention also relates to a mix for dough foods, comprising the coated starch of the present invention.The present invention also relates to a dough food, comprising the coated starch of the present invention. Effect of the Invention

[0009] According to the present invention, there is provided a coated starch which contains resistant starch and thus has low sugar and calorie content, while at the same time improving the smoothness characteristic of resistant starch. The present invention also provides a dough food that contains resistant starch and is low in carbohydrates and calories, yet has a smooth texture that is pleasant to the touch, and a dough food mix that can be used to produce such high-quality dough food. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The coated starch of the present invention has a coating material containing fats and oils attached to the surface of a core material mainly made of resistant starch. The coated starch of the present invention is low in carbohydrates and calories because it contains resistant starch, and the rough texture that is a problem specific to resistant starch is eliminated by the coating material containing fats and oils.

[0011] The core material is mainly composed of resistant starch. Here, "mainly composed of" means that 50% by mass or more, preferably 70% by mass or more of the total mass of the core material is resistant starch. Typically, the core material according to the present invention is substantially composed of resistant starch, and may contain trace amounts of impurities (substances that could not be completely removed by refining the resistant starch).

[0012] Resistant starch is a type of dietary fiber that is difficult to digest with digestive enzymes. In this specification, "dietary fiber" refers to a food ingredient that is not digested by human digestive enzymes. Starch is a polymer in which glucose is bound in large numbers through α(1,4) and α(1,6) bonds, and starch derived from living organisms is generally decomposed by digestive enzymes. However, even if derived from living organisms, starches that have a specific structure in part or in whole, or starches that have been chemically modified, become resistant to digestive enzymes.

[0013] In general, resistant starch is classified into the following four types, RS1 to RS4. RS1 is a type of resistant starch that is resistant to digestion because, although the starch itself is easily digested, it is physically protected by an outer skin or other barrier, making it difficult for digestive enzymes to act on it. It is mainly found in whole grain flour, seeds, legumes, etc. RS2 is a type of resistant starch (raw starch) that is resistant to digestion due to the special crystal structure of the starch granules, and examples of this include potato starch that has been subjected to moist heat treatment under low moisture conditions and unripe banana starch. High amylose starch also contains a large amount of linear amylose and is classified as RS2. RS3 is a resistant starch that is resistant to digestion because the starch has retrograded, changing its structure to one that is less susceptible to the action of digestive enzymes. An example of RS3 is retrograded starch (beta-starch) that is obtained by first gelatinizing (gelatinizing) the starch by heating and then cooling it. RS4 is a resistant starch that is highly chemically modified and therefore resistant to digestion, and examples of such starch include cross-linked starch that has been subjected to a strong cross-linking treatment, and etherified and / or esterified starch. In the present invention, as the resistant starch (core material), one type selected from RS1 to RS4 may be used alone, or two or more types may be used in combination.

[0014] In the present invention, the source of the resistant starch is not particularly limited, and resistant starch derived from various plants such as tapioca starch and potato starch can be used, but resistant starch derived from pea is particularly preferred. Pea (scientific name: Pisum sativum L.) is a type of edible legume belonging to the genus Pisum in the family Fabaceae, and its seeds and young pods are edible. By using resistant starch derived from pea as the core material, it is possible to reduce roughness while keeping production costs down.

[0015] The resistant starch (core material) used in the present invention may be natural starch (unprocessed starch) or processed starch. However, most natural resistant starches have a dietary fiber content of less than 30% by mass, and are not necessarily suitable for use in products that claim to be low in sugar and low in calories. In contrast, resistant starch obtained by processing, for example, RS2 subjected to heat treatment such as moist heat treatment, has an increased dietary fiber content by the heat treatment, and is therefore preferable for use in the present invention. For example, high amylose corn starch, which has an amylose content of 70% by mass in the starch, has a dietary fiber content of only about 20% by mass in the unprocessed state, but when it is subjected to moist heat treatment, the dietary fiber content increases to about 60% by mass, and is therefore suitable for use as the resistant starch (core material) in the present invention. In this specification, the term "dietary fiber content" refers to a value quantified based on AOAC 2011.25. For example, the dietary fiber content can be measured using a commercially available measurement kit, such as a dietary fiber measurement kit (Wako Pure Chemical Industries, Ltd.).

[0016] In the present invention, commercially available products can be used as the resistant starch (core material). For example, examples of commercially available products containing RS2 resistant starch include Nisshoku Roadster (manufactured by Nihon Shokuhin Kako Co., Ltd.), Himaze 1043 (manufactured by Nippon NSC Co., Ltd.), and Actistar 11700 (manufactured by Cargill Japan Co., Ltd.). Examples of commercially available products containing RS4 resistant starch include Pine Starch RT (manufactured by Matsutani Chemical Industry Co., Ltd.), Novelose (manufactured by Ingredion Inc.), Fibergym RW (manufactured by Matsutani Chemical Industry Co., Ltd.), and Actistar RT 75330 (manufactured by Cargill Japan Co., Ltd.).

[0017] The shape of the core material is not particularly limited, and may be generally referred to as powder, granule, or granular. The size of the core material is also not particularly limited, and may be appropriately adjusted depending on the application of the coated starch. From the viewpoint of the balance between the texture and handling of the coated starch, the median diameter of the core material is preferably 1000 to 5 μm, more preferably 200 to 10 μm. In this specification, the "median diameter" refers to the particle diameter at which the cumulative amount of the cumulative amount of the particle size distribution of the powdered sugar based on the volume, measured by the dry laser diffraction / scattering method, is 50% from the smallest particle. The median diameter can be measured by a conventional method using a commercially available laser diffraction particle size distribution measuring device (for example, Microtrac MT3300EXII, manufactured by Nikkiso Co., Ltd.).

[0018] The coating material that coats the surface of the core material contains at least fats and oils. Typically, the coating material is mainly composed of fats and oils. The content of fats and oils in the coating material is preferably 90% by mass or more, more preferably 95% by mass or more, based on the total mass of the coating material. The content of fats and oils in the coating material may be 100% by mass, i.e., the entire coating material may be fats and oils.

[0019] The type of fat or oil constituting the coating material is not particularly limited as long as it is usable for food and can be mixed with the resistant starch. For example, it may be a solid fat or oil that is solid at room temperature and normal pressure, a liquid fat or oil that is liquid at room temperature and normal pressure, an emulsified fat or oil, or a vegetable fat or an animal fat or oil. In the present invention, one type of fat or oil may be used alone, or two or more types of fat or oil may be used in combination. Examples of solid fats and oils include shortening, lard, and fat. Examples of liquid fats and oils include rapeseed oil, soybean oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, sunflower oil, and safflower oil. Examples of emulsified fats and oils include emulsions obtained by mixing solid fats and oils or liquid fats with emulsifiers or proteins having emulsifying properties, fat spreads, butter, and margarine. Examples of vegetable fats and oils include salad oil, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, cottonseed oil, sunflower oil, rice bran oil, sesame oil, and olive oil. Examples of animal fats and oils include beef tallow, lard, and fish oil.

[0020] An example of a preferred fat in the present invention is shortening. By using shortening as the fat constituting the coating material, it is possible to effectively reduce the rough texture caused by resistant starch while suppressing the production cost. The melting point of shortening is preferably 15 to 45°C, more preferably 20 to 40°C.

[0021] In the coated starch of the present invention, the amount of oil or fat attached to the core material is 5 to 25 parts by mass, preferably 10 to 25 parts by mass, and more preferably 15 to 25 parts by mass, per 100 parts by mass of the core material. If the amount of oil or fat attached is less than 5 parts by mass per 100 parts by mass of the core material, the effect of improving the rough texture caused by the resistant starch is poor, and if it exceeds 25 parts by mass, the coated starch may become dough-like and may not be able to be handled as a powder. The amount of oil (coating material) attached to the core material can be adjusted by, for example, when the oil is attached to the core material using a stirring device such as a mixer, by appropriately adjusting the amount of core material and oil put into the stirring device and the stirring conditions (rotation speed, stirring time, etc.) The amount of oil attached to 100 parts by mass of the core material can be measured by the following method.

[0022] [Method for measuring the amount of oil and fat attached to 100 parts by mass of core material] 10 g of the coated starch to be measured is mixed with 100 ml of hexane, and the mixture is shaken at room temperature (25°C) for 30 minutes using a shaker, and then set in a centrifuge and centrifuged at 3000 rpm. The supernatant of the mixture after centrifugation is collected, the hexane in the supernatant is removed under reduced pressure, and the mass of the residue is measured, and this measured value is regarded as the amount of oil attached to 100 parts by mass of the core material in the coated starch to be measured.

[0023] From the same viewpoint as that of adjusting the amount of fat or oil attached to the core material within the above-mentioned specific range, in the coated starch of the present invention, the amount of coating material attached to the core material is preferably 10 to 25 parts by mass, more preferably 15 to 25 parts by mass, per 100 parts by mass of the core material. The amount of coating material attached to 100 parts by mass of the core material can be measured according to the above-mentioned method for measuring the amount of fat or oil attached to 100 parts by mass of the core material.

[0024] The coating material preferably contains an emulsifier in addition to the fat or oil. This can further improve the rough texture caused by resistant starch. Although the mechanism of action of the emulsifier is unclear, one of the main causes of the rough texture of resistant starch is that the resistant starch aggregates in saliva when held in the mouth. It is presumed that when the resistant starch is coated with a coating material containing an emulsifier, the surface polarity of the resistant starch is modified by the emulsifier, making the coated starch less likely to aggregate in saliva. The amount of emulsifier attached to the core material is preferably 0.4 to 4.0 parts by mass, more preferably 0.5 to 2.0 parts by mass, per 100 parts by mass of the core material. The amount of emulsifier attached to 100 parts by mass of the core material can be measured in accordance with the above-mentioned [Method for measuring the amount of oil and fat attached to 100 parts by mass of the core material]. The content of the emulsifier in the coating material is preferably 0.8 to 8.0 mass %, more preferably 0.5 to 2.0 mass %, based on the total mass of the coating material.

[0025] As the emulsifier, any emulsifier commonly used in various foods can be used without any particular limitation, and examples thereof include fatty acid esters such as monoglycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters; and lecithins such as lecithin and lysolecithin. These can be used alone or in combination of two or more.

[0026] An example of a preferred emulsifier is one having an HLB value in the range of 1-15, more preferably 5-11. Another example of a preferred emulsifier is one having 12 to 22 carbon atoms, more preferably 16 to 22 carbon atoms. By using an emulsifier that has an HLB and / or carbon number within the above range as the coating material, the rough texture caused by resistant starch can be further improved.

[0027] The coating material preferably contains one or more selected from silicon dioxide and calcium carbonate. This can further improve the rough texture caused by resistant starch. Although the mechanism of action of silicon dioxide and calcium carbonate is unclear, it is presumed that when resistant starch is coated with a coating material containing one or more of these materials in a coated starch, these materials are present between the resistant starch particles, and as a result, the coated starch is less likely to aggregate in saliva. The total amount of silicon dioxide and calcium carbonate attached to the core material is preferably 0.2 to 2.0 parts by mass, more preferably 0.4 to 1.0 parts by mass, per 100 parts by mass of the core material. The total amount of silicon dioxide and calcium carbonate attached to 100 parts by mass of the core material can be measured in accordance with the above-mentioned [Method for measuring the amount of oil and fat attached to 100 parts by mass of the core material]. The total content of silicon dioxide and calcium carbonate in the coating material is preferably 0.4 to 4.0 mass %, more preferably 0.8 to 2.0 mass %, based on the total mass of the coating material.

[0028] The coating material according to the present invention may contain other ingredients in addition to the above-mentioned ingredients (oils and fats, emulsifiers, silicon dioxide, calcium carbonate). Such other ingredients include, for example, proteins, thickeners, sweeteners, flavors, etc., provided that they are usable in foods. Examples of proteins include liquid proteins such as milk, eggs, and egg whites; powdered proteins such as milk powder, whole egg powder, egg white powder, wheat protein, and soy protein. Examples of thickeners include seed-derived polysaccharides such as guar gum, locust bean gum, and tamarind seed gum; resin-derived polysaccharides such as gum arabic; seaweed-derived polysaccharides such as agar, carrageenan, and alginic acid; microbial-derived polysaccharides such as xanthan gum and gellan gum; plant-derived polysaccharides such as pectin and cellulose; shellfish-derived polysaccharides such as chitin and chitosan; and cellulose ethers such as methylcellulose.

[0029] The coated starch of the present invention can be produced by mixing a core material mainly composed of resistant starch with a coating material raw material such as fats and oils. The core material and the coating material raw material can be mixed in a conventional manner using a stirring device such as a mixer. If necessary, the mixture may be heated during stirring so that the product temperature is at room temperature or higher.

[0030] The coated starch of the present invention can be incorporated into various foods, but is particularly useful as a material for reducing the sugar content of dough foods. In this specification, "dough food" refers to a food produced by forming an intermediate product, which is a mixture of powdered ingredients such as grain flour and starch and liquid ingredients such as water, into a predetermined shape, and then heating the dough. The "dough" referred to here includes clay-like dough (so-called dough) and liquid or paste-like dough (so-called batter). Specific examples of dough foods include bakery foods, noodles, and fried foods with batter.

[0031] In this specification, "bakery food" refers to food obtained by adding liquid ingredients such as water to cereal flour (cereal flour, starch) as the main ingredient, and further mixing with auxiliary ingredients such as yeast or leavening agents (baking powder, etc.), salt, and sugar as necessary, to obtain a fermented or non-fermented dough, which is then subjected to heat treatment such as baking, steaming, and deep-frying. Specific examples of bakery food include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, choux pastries, biscuits, dorayaki, and baked buns; steamed sweets; fried sweets such as donuts and corn dogs; and snacks such as okonomiyaki, takoyaki, chijimi, and negiyaki. Specific examples of cakes include sponge cake, butter cake, roll cake, hotcake, busse, baumkuchen, pound cake, cheesecake, snack cake, muffin, bar, cookie, crepe, and pancake.

[0032] In this specification, "noodles" refers to foods made by kneading a dough made from cereal flour (cereal flour, starch) as the main ingredient, to which liquid ingredients such as water have been added, and further mixing and kneading auxiliary ingredients such as salt as necessary, and then 1) rolling or stretching the dough to obtain a noodle sheet dough, which is then stretched, cut, punched, or the like, or 2) extrusion-molded into a predetermined shape such as noodle strings. Specific examples of noodles include soba, udon, hiyamugi, Chinese noodles, spaghetti, macaroni, ravioli, and noodle skins.

[0033] In this specification, "fried foods with batter" refers to foods obtained by adding liquid ingredients such as water to cereal flour (flour, starch) as the main ingredient, and further mixing with leavening agents (baking powder, etc.), salt, sugar, soy sauce, garlic, etc. as necessary to obtain a liquid batter, which is then applied to the surface of ingredients and subjected to a heat treatment such as baking or frying. Specific examples of fried foods with batter include tempura, karaage, tatsuta-age, and fritters.

[0034] The coated starch of the present invention can be used in the same manner as various dough ingredients mixed into dough foods. For example, in the production of bread by the straight method, or in the production of dough foods using dough such as noodles or cookies, the coated starch of the present invention is preferably mixed in the early stage of dough preparation (for example, before the addition of liquid ingredients) in the same manner as the dough ingredients used first, such as wheat flour. For example, in the production of bread by the sponge method, the coated starch of the present invention may be mixed as a sponge ingredient before sponge fermentation, or may be mixed in the main kneading ingredient. For example, in the production of dough foods using batter such as cakes and fried foods with batter, the coated starch of the present invention may be mixed in the early stage of dough preparation, or may be mixed in the dough after the dough is prepared using other powder ingredients and liquid ingredients.

[0035] The present invention encompasses a mix for dough foods (hereinafter, also simply referred to as a "mix") that contains the coated starch of the present invention described above. The mix of the present invention contains at least the coated starch described above. The following mainly describes the differences between the mix of the present invention and the coated starch described above. For points that are not specifically described about the mix of the present invention, the explanation of the coated starch described above applies as appropriate.

[0036] The content of the coated starch in the mix of the present invention may be appropriately adjusted depending on the use of the mix, etc., and is not particularly limited; however, for example, when the dough food produced using the mix is ​​the above-mentioned bakery food, noodle, or battered fried food, from the viewpoint of the balance between the effect of the coated starch (reducing the sugar content of the dough food, etc.) and the taste, texture, etc. of the dough food, the content is preferably 5 to 40 mass %, more preferably 10 to 30 mass %, relative to the total mass of the mix.

[0037] The mix of the present invention typically contains one or more types of cereal flour other than the coated starch. In this specification, the term "cereal flour" refers to a substance that is powdery at room temperature and pressure derived from grains, and is a concept that includes cereal flour and starch. Unless otherwise specified, "starch" here refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch that is inherently present in cereal flour. Examples of flour include wheat flour (strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, whole wheat flour), buckwheat flour, rice flour, corn flour, barley flour, rye flour, pearl barley flour, barley flour, and foxtail millet flour. Examples of starch include starches (raw starches) such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and processed starches obtained by subjecting the raw starches to one or more treatments such as gelatinization, etherification, esterification, acetylation, crosslinking, and oxidation. The coated starch described above is one type of processed starch.

[0038] The total content of cereal flours, including the coated starch, in the mix of the present invention may be appropriately adjusted depending on the use of the mix, etc., and is not particularly limited. For example, when the dough food produced using the mix is ​​the above-mentioned bakery food, noodle, or batter-coated fried food, the total content of the cereal flours, including the coated starch, is preferably 5 to 90 mass%, more preferably 10 to 80 mass%, relative to the total mass of the mix.

[0039] In addition to the flours, the mix of the present invention may contain other ingredients as necessary, such as emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, organic acid monoglycerides, sodium stearoyl lactate, and calcium stearoyl lactate; protein materials such as gluten, gliadin, and glutenin (all wheat proteins), skim milk powder, whey protein (all milk proteins), soy protein, and gelatin; fats and oils such as animal fats and vegetable fats; salt, powdered soy sauce, fermented products such as fermented products derived from fruits, powdered miso paste, amino acids, and other seasonings; dried eggs such as egg powder, thickening polysaccharides, leavening agents, milk ingredients, flavorings, enzymes, and colorings; and these may be used alone or in combination of two or more. The content of ingredients other than the flours in the mix of the present invention may be appropriately adjusted depending on the use of the mix, and is not particularly limited, but is preferably about 0.5 to 5.0% by mass or less based on the total mass of the mix.

[0040] The mix of the present invention can be used as a powder ingredient when producing dough foods. For example, a method for producing bakery foods or noodles using the mix of the present invention typically includes a step of adding a liquid ingredient to the mix to prepare dough (specifically, for example, dough or batter), forming the dough into a predetermined shape, and then heating the formed dough (specifically, for example, baking, steaming, deep-frying, steaming). A method for producing fried foods with batter using the mix of the present invention typically includes a step of adding a liquid ingredient to the mix to prepare dough (specifically, for example, batter), attaching the dough to the surface of an ingredient, and then putting the ingredient with batter into heated oil to deep-fry. The liquid ingredient to be added to the mix of the present invention can be water, oil, seasoning liquid, egg liquid, milk, etc., and can be appropriately selected depending on the type of dough food to be produced. The mixing ratio of the mix of the present invention and the liquid ingredient is not particularly limited, but is generally about 50 to 300 parts by mass per 100 parts by mass of the mix.

[0041] The present invention includes dough foods containing the coated starch of the present invention described above. The following mainly describes the differences between the dough food of the present invention and the coated starch of the present invention and the mix of the present invention described above. For points not specifically described about the dough food of the present invention, the above explanations about the coated starch and mix apply as appropriate. The definition, specific examples, etc. of dough foods are as described above.

[0042] The dough food of the present invention contains the coated starch of the present invention described above. The content of the coated starch in the dough food is not particularly limited and can be appropriately adjusted depending on the type of dough food, etc. For example, when the dough food is the above-mentioned bakery food, noodle, or battered fried food, from the viewpoint of the balance between the effect of the coated starch (such as reducing the sugar content of the dough food) and the taste and texture of the dough food, the content is preferably 1 to 20 mass%, more preferably 2 to 15 mass%, based on the total mass of the dough food in a dry state (for example, the moisture content of the dough food is 10 mass% or less).

[0043] The dough food of the present invention can be produced by a conventional method. Typically, the dough is prepared by mixing a powdered raw material (for example, the mix of the present invention described above) with a liquid raw material such as water, and the dough is molded into a predetermined shape and then heated, specifically, for example, by baking, steaming, deep-frying, or boiling. EXAMPLES

[0044] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. It should be noted that Examples 1 to 19, 28, 29, 32 to 34, 37 and 38 are reference examples.

[0045] [Examples 1 to 40] Coated starches were produced according to the formulations shown in the "Coated Starch" columns of Tables 1 to 6. Specifically, resistant starch A or B as the core material was mixed with the coating material raw materials [oils and fats (solid oils and fats, liquid oils and fats), emulsifier, silicon dioxide, calcium carbonate], and the mixture was stirred with a ribbon mixer (manufactured by Dalton Co., Ltd., product name "Ribbon Mixer") to produce the desired coated starch. The stirring with the mixer was performed under conditions of a rotation speed of 20 to 200 rpm and a stirring time of 60 to 600 seconds, and the material to be stirred was not heated.

[0046] Details of the raw materials listed in Tables 1 to 6 are as follows. Resistant starch A: Resistant starch derived from tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd., product name "Pine Starch RT") Resistant starch B: Pea-derived resistant starch (manufactured by Sanwa Starch Co., Ltd., product name "Nutrastar RA-900") Solid fats and oils: Shortening (Tsukishima Food Industry Co., Ltd., product name "Jun Short V", melting point 30℃) Liquid oil: Rapeseed oil (manufactured by Nisshin Oillio Group, product name "Nissin Canola Oil") Emulsifier (HLB1, carbon number 18): Mitsubishi Chemical Foods Corporation Sucrose stearate S-070 Emulsifier (HLB5, carbon number 18): Mitsubishi Chemical Foods Corporation Sucrose stearate S-570 Emulsifier (HLB9, carbon number 18): Mitsubishi Chemical Foods Corporation Sucrose stearate S-970 Emulsifier (HLB11, carbon number 18): Mitsubishi Chemical Foods Corporation Sucrose stearate S-1170 Emulsifier (HLB15, carbon number 18): Mitsubishi Chemical Foods Corporation Sucrose stearate S-1570 Emulsifier (HLB1, carbon number 12): Mitsubishi Chemical Foods Corporation Sucrose laurate L-195 Emulsifier (HLB1, carbon number 16): Mitsubishi Chemical Foods Corporation Sucrose palmitate P-170 Emulsifier (HLB1, carbon number 22): Mitsubishi Chemical Foods Corporation Sucrose erucate ER-190 Protein: Wheat gluten (product name "Super Glu 85H" manufactured by Nippon Colloid Co., Ltd.)

[0047] [Mix and dough food manufacturing] Either the coated starch or resistant starch A (resistant starch not coated with a coating material) was used to produce the mixes of the Examples and Comparative Examples by mixing the raw materials listed in the "Mix (parts by mass)" column of Tables 1 to 6. Then, using the mixes of each of the Examples and Comparative Examples, dough foods such as bread, pancakes (all bakery foods), and udon (noodles) were produced by the following method.

[0048] (Bread manufacturing method) The mix and water were put into a home bakery (manufactured by Panasonic Corporation, product name "SD-BH104"), and bread was made using the bread making mode.

[0049] (How to make pancakes) Water was added to the mix, and the dough was prepared by hand mixing at 120 rpm for 1 minute. The resulting dough was divided into 50 g portions, spread on a hot plate heated to 180°C and baked for 3 minutes, then flipped over and baked for 2 minutes to produce pancakes.

[0050] (Udon manufacturing method) Water was added to the mix, and the mixture was mixed at high speed for 1 minute and then at low speed for 6 minutes under vacuum using a mixer (Tokyo Menki Co., Ltd., trade name "Tomen MS-1-45") to produce dough. The resulting dough was rolled and cut in the usual manner to produce udon noodles in the form of 3 mm thick noodle strings.

[0051] [Evaluation test] The dough foods (bread, pancakes, udon) produced were tasted by 10 expert panelists, who evaluated the texture (smoothness, lack of roughness) according to the following criteria. The results are shown in Tables 1 to 6 as the average evaluation scores of the 10 panelists.

[0052] <Texture evaluation criteria> 5 points: Smooth texture and very pleasant feel on the tongue, extremely good. 4 points: Smooth texture, pleasant to the touch, good. 3 points: Smooth texture, but slightly grainy. 2 points: Rough and defective. 1 point: Very rough, extremely poor quality.

[0053] [Table 1]

[0054] [Table 2]

[0055] [Table 3]

[0056] [Table 4]

[0057] [Table 5]

[0058] [Table 6]

[0059] As shown in Table 1 (evaluation results for bread), Table 5 (evaluation results for pancakes), and Table 6 (evaluation results for udon), each Example used a coated starch in which a coating material containing oils and fats was attached to the surface of a core material (resistant starch) as the resistant starch, and therefore the rough texture caused by the resistant starch was significantly reduced compared to each Comparative Example in which a resistant starch without a coating material was used. Furthermore, Tables 2 and 3 show that the rough texture can be further reduced by adding an emulsifier or one selected from silicon dioxide and calcium carbonate to the coating material of the coated starch. Moreover, since Examples 30 and 31 in Table 4 had the best texture, it can be seen that the combined use of an emulsifier and one selected from silicon dioxide and calcium carbonate is the most effective in reducing the rough texture caused by the resistant starch.

Claims

1. A coated starch having a core material mainly made of resistant starch and a coating material containing oils and fats attached to the surface thereof, The resistant starch is tapioca-derived or pea-derived resistant starch, The fat or oil is at least one selected from shortening, lard, heptagonal, rapeseed oil, soybean oil, and corn oil; The amount of the oil and fat attached to the core material is 10 to 25 parts by mass per 100 parts by mass of the core material, The coated starch, wherein the coating material comprises one or more selected from silicon dioxide and calcium carbonate.

2. The coated starch of claim 1 , wherein the coating material comprises an emulsifier.

3. The coated starch according to claim 2, wherein the emulsifier has an HLB of 1 to 15.

4. The coated starch according to claim 2 or 3, wherein the fatty acid of the emulsifier has 12 to 22 carbon atoms.

5. A mix for dough foods comprising the coated starch according to any one of claims 1 to 4.

6. A dough food comprising the coated starch according to any one of claims 1 to 4.

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