Gel-like starch partial degradation product and processed food

Abstract

Provided are a gelled starch partial hydrolyzate and a processed food that are suitable as raw materials for foods to be heat-cooked with improved heat resistance. 【Solution means】A gelled starch partial hydrolyzate formed into a gel using a gelling starch partial hydrolyzate obtained by decomposing raw starch with an enzyme, wherein the dextrose equivalent of the gelling starch partial hydrolyzate is 1.4 to 3.5, the gelled starch partial hydrolyzate has a weight average molecular weight of 200 million to 520 million, a number average molecular weight of 4,000 to 12,000, and a jelly strength measured in accordance with JIS K 6503 (2001) of 900 g to 4,300 g, and the properties change from a gel state to a liquid state at temperatures exceeding 70°C.

Description

Technical Field

[0001] The present invention relates to a gelled starch partial hydrolyzate and a processed food, and particularly to a gelled starch partial hydrolyzate that is a suitable raw material for imparting a fatty texture to a processed food and a processed food using the gelled starch partial hydrolyzate.

Background Art

[0002] For example, in meat processed foods such as sausages, hams, and meatballs, it has been proposed to use dextrins as a substitute for fat for the purpose of reducing calories (see Patent Document 1). Dextrins are gelled starch partial hydrolyzates obtained by hydrolyzing starch, and are known to exhibit properties such as liquid or gel depending on the concentration during water dissolution. Therefore, dextrins can be utilized for oil and fat substitute foods and the like as described above by utilizing these properties.

[0003] The gelled starch partial hydrolyzate can be easily produced, for example, by hydrolyzing starch with an enzyme (see Patent Document 2). The gelled starch partial hydrolyzate obtained by such enzymatic hydrolysis can be easily dissolved in normal temperature water and at the same time can maintain a good viscosity.

[0004] In meat processed foods such as sausages, salami, meat, and meatballs, for example, various foods with elaborate ideas are sold, such as meat processed foods in which oils and fats and dairy products are encapsulated and softened by heat cooking, and foods that give a juicy feeling by including oils and fats. However, for example, the soaring raw material prices of dairy products and oils and fats are inevitable, and the cost of food has increased due to the soaring raw material prices in various food ingredients. Therefore, it is required to replace a part of the raw materials of processed foods with substitute foods to reduce costs.

[0005] The inventors have earnestly studied the utilization of a gel-like starch partial hydrolyzate obtained using a gelling starch partial hydrolyzate as a food for the purpose of providing an alternative food for foods such as fats and oils that soften by heat cooking described above, and as an alternative for people with allergies to fats and oils and the like. Although conventional gel-like starch partial hydrolyzates can maintain an appropriate viscosity at room temperature, it has been difficult to exhibit the property of softening while maintaining a predetermined viscosity like that of fats and oils in a relatively high temperature state such as after heat cooking.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Summary of the Invention

[0007] The present invention has been made in view of the above points, and provides a gel-like starch partial hydrolyzate and a processed food suitable as a raw material for a food that is heat-cooked with improved heat resistance.

Means for Solving the Problems

[0008] That is, a first invention is a gel-like starch partial hydrolyzate formed into a gel using a gelling starch partial hydrolyzate obtained by decomposing raw material starch with an enzyme, wherein the dextrose equivalent of the gelling starch partial hydrolyzate is 1.4 to 3.5, and the gel-like starch partial hydrolyzate has a weight average molecular weight of 200 million to 520 million, a number average molecular weight of 4000 to 12000, and a jelly strength of 900 g to 4300 g measured in accordance with JIS K 6503 (2001), and is characterized in that the property changes from a gel state to a liquid state when the temperature exceeds 70°C.

[0009] The second invention relates to a partially degraded gel-like starch product in the first invention, wherein the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gel-like starch partial degradation product is 42,000 to 60,000.

[0010] The third invention relates to a partially degraded gel-like starch product in the second invention, wherein the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gel-like starch partial degradation product is 46,000 to 58,000.

[0011] The fourth invention relates to a partially degraded gel-like starch product in any one of the first to third inventions, wherein the dextrose equivalent is 2.2 to 3.0 and the jelly strength is 960 g to 2,400 g.

[0012] The fifth invention relates to a partially degraded gel-like starch product in any one of the first to third inventions, wherein the weight average molecular weight is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

[0013] The sixth invention relates to a partially degraded gel-like starch product in the fourth invention, wherein the weight average molecular weight is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

[0014] The seventh invention relates to a partially degraded gel-like starch product in the first invention, wherein the raw material starch is potato starch.

[0015] The eighth invention relates to a partially degraded gel-like starch product in the first invention, wherein the storage modulus G1 and the loss modulus G2 of the gel-like starch partial degradation product at 40°C to 70°C satisfy the following relationship (i). G1 - G2 > 0 ··· (i)

[0016] The ninth invention relates to a partially degraded gel-like starch product in any one of the first to third, seventh or eighth inventions, wherein the gel-like starch partial degradation product is used for any one of the applications of a food viscosity enhancer, an oil substitute food, and a pseudo-oily substance.

[0017] The 10th invention relates to a gelled starch partial hydrolyzate used in any of the applications of a food viscosity enhancer, a fat substitute food, or a pseudo-fatty substance in the 4th invention.

[0018] The 11th invention relates to a gelled starch partial hydrolyzate used in any of the applications of a food viscosity enhancer, a fat substitute food, or a pseudo-fatty substance in the 5th invention.

[0019] The 12th invention relates to a gelled starch partial hydrolyzate used in any of the applications of a food viscosity enhancer, a fat substitute food, or a pseudo-fatty substance in the 6th invention.

[0020] The 13th invention relates to a processed food using the gelled starch partial hydrolyzate of the 9th invention.

[0021] The 14th invention relates to a processed food using the gelled starch partial hydrolyzate of the 10th invention.

[0022] The 15th invention relates to a processed food using the gelled starch partial hydrolyzate of the 11th invention.

[0023] The 16th invention relates to a processed food using the gelled starch partial hydrolyzate of the 12th invention.

Advantages of the Invention

[0024] According to the gel-like starch partial hydrolyzate according to the first invention, it is a gel-like starch partial hydrolyzate formed into a gel using a gelling starch partial hydrolyzate obtained by enzymatically decomposing raw material starch. The dextrose equivalent of the gelling starch partial hydrolyzate is 1.4 to 3.5. The gel-like starch partial hydrolyzate has a weight average molecular weight of 200 million to 520 million, a number average molecular weight of 4,000 to 12,000, and a jelly strength of 900 g to 4,300 g measured in accordance with JIS K 6503 (2001). Since the property changes from gel-like to liquid above 70°C, the heat resistance is improved and the gel property can be maintained until exceeding 70°C. Thereby, the gel-like starch partial hydrolyzate becomes suitable as a raw material for foods to be cooked by heating.

[0025] According to the gel-like starch partial hydrolyzate according to the second invention, in the first invention, since the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gel-like starch partial hydrolyzate is 42,000 to 60,000, the heat resistance of the gel-like starch partial hydrolyzate can be improved by adjusting the molecular weight dispersity to a predetermined amount.

[0026] According to the gel-like starch partial hydrolyzate according to the third invention, in the second invention, since the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gel-like starch partial hydrolyzate is 46,000 to 58,000, the heat resistance of the gel-like starch partial hydrolyzate can be improved by adjusting the molecular weight dispersity to a predetermined amount.

[0027] According to the gel-like starch partial hydrolyzate according to the fourth invention, in any one of the first to third inventions, since the dextrose equivalent is 2.2 to 3.0 and the jelly strength is 960 g to 2,400 g, the productivity of the gel-like starch partial hydrolyzate is improved.

[0028] According to the gel-like starch partial hydrolyzate according to the fifth invention, in any one of the first to third inventions, since the weight average molecular weight is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000, the productivity of the gel-like starch partial hydrolyzate is improved.

[0029] According to the gel-like starch partial hydrolyzate according to the sixth invention, in the fourth invention, since the weight average molecular weight is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000, the productivity of the gel-like starch partial hydrolyzate is improved.

[0030] According to the gel-like starch partial hydrolyzate according to the seventh invention, in the first invention, since the raw material starch is potato starch, the raw material is easily available and the cost for obtaining the gel-like starch partial hydrolyzate can be suppressed.

[0031] According to the gel-like starch partial hydrolyzate according to the eighth invention, in the first invention, since the gel-like starch partial hydrolyzate satisfies the relational expression that the value obtained by subtracting the loss modulus G2 from the storage modulus G1 at 40°C to 70°C is greater than 0, at 40°C to 70°C, the gel-like starch partial hydrolyzate can strongly exhibit the behavior of an elastomer and maintain a good gel-like property.

[0032] According to the gel-like starch partial hydrolyzate according to the ninth invention, in any one of the first to third, seventh or eighth inventions, since the gel-like starch partial hydrolyzate is used for any one of applications such as a food viscosity enhancer, a fat substitute food, and a pseudo-fatty substance, the gel-like starch partial hydrolyzate can be used as a food viscosity enhancer or the like.

[0033] According to the gel-like starch partial hydrolyzate according to the tenth invention, in the fourth invention, since the gel-like starch partial hydrolyzate is used for any one of applications such as a food viscosity enhancer, a fat substitute food, and a pseudo-fatty substance, the gel-like starch partial hydrolyzate can be used as a food viscosity enhancer or the like.

[0034] According to the gel-like starch partial hydrolyzate according to the eleventh invention, in the fifth invention, since the gel-like starch partial hydrolyzate is used for any one of applications such as a food viscosity enhancer, a fat substitute food, and a pseudo-fatty substance, the gel-like starch partial hydrolyzate can be used as a food viscosity enhancer or the like.

[0035] According to the gel-like starch partial hydrolyzate according to the 12th invention, in the 6th invention, since the gel-like starch partial hydrolyzate is used for any of the uses of a food viscosity enhancer, a fat substitute food, and a pseudo-fatty substance, the gel-like starch partial hydrolyzate can be used as a food viscosity enhancer or the like.

[0036] According to the processed food according to the 13th invention, since the gel-like starch partial hydrolyzate of the 9th invention is used, it is possible to provide a processed food that is heat-cooked using the gel-like starch partial hydrolyzate with improved heat resistance as a raw material of the processed food.

[0037] According to the processed food according to the 14th invention, since the gel-like starch partial hydrolyzate of the 10th invention is used, it is possible to provide a processed food that is heat-cooked using the gel-like starch partial hydrolyzate with improved heat resistance as a raw material of the processed food.

[0038] According to the processed food according to the 15th invention, since the gel-like starch partial hydrolyzate of the 11th invention is used, it is possible to provide a processed food that is heat-cooked using the gel-like starch partial hydrolyzate with improved heat resistance as a raw material of the processed food.

[0039] According to the processed food according to the 16th invention, since the gel-like starch partial hydrolyzate of the 12th invention is used, it is possible to provide a processed food that is heat-cooked using the gel-like starch partial hydrolyzate with improved heat resistance as a raw material of the processed food.

Brief Description of the Drawings

[0040]

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Mode for Carrying Out the Invention

[0041] The gel-like starch partial hydrolyzate according to one embodiment of the present invention is obtained by dissolving a gelled starch partial hydrolyzate obtained by hydrolyzing raw starch with an enzyme in water or the like to form a gel. The raw starch is composed of amylose, amylopectin, and the like. This amylose has α-D-glucopyranose linked linearly by α-1,4 bonds, and amylopectin has a linear portion with α-D-glucopyranose linked by α-1,4 bonds and a branched portion with α-1,6 bonds. When the α-1,4 bond of starch is decomposed by an enzyme, a gelled starch partial hydrolyzate of dextrins is produced. Dextrins are called dextrin, maltodextrin, maltooligosaccharide, etc., and are sugar chains having a linear structure or a branched structure.

[0042] Any enzyme can be used for the decomposition of starch as long as it can hydrolyze the α-1,4 bond of starch, and various enzymes such as α-amylase [1,4-α-D-glucan glucanohydrolase (EC 3.2.1.1)] are optimal. Many of these enzymes are derived from the genus Aspergillus, the genus Bacillus, etc. Of course, from the perspective of reaction kinetics, the higher the optimal temperature, the more desirable it is to enhance the reactivity. Therefore, the enzyme used for the decomposition of starch is preferably an α-amylase derived from a thermophilic bacterium of the same genus having an optimal temperature of 70 to 90°C.

[0043] The starch used as the raw material for the gelled starch partial hydrolyzate is not particularly limited, and commercially available and easily obtainable types are used. For example, in addition to starches such as corn (corn starch), wheat, barley, rye, rice, sweet potato (sweet sugar), potato (potato starch), pea, edamame, tapioca, etc., starches of glutinous varieties such as glutinous wheat, glutinous millet, glutinous barnyard millet, etc., and waxy corn starch, glutinous rice starch, etc. can all be used. Among these, potato (potato starch) is preferred as the starch for the raw material. Potato starch is suitable as a raw material because it is easily obtainable.

[0044] The gelled starch partial hydrolyzate is obtained by drying the hydrolyzate obtained by hydrolyzing starch with an enzyme, and is a product in a dry state with a powdery or solid state. As the drying method performed after hydrolysis, known drying methods such as spray drying (spray dry), vacuum freeze drying method, and vacuum drying method using a vacuum drum dryer are appropriately used. The gelled starch partial hydrolyzate is gelled by dissolving it in water or the like and cooling it to a predetermined temperature shown in the examples, and becomes a gelled starch partial hydrolyzate.

[0045] Generally, gel-like starch partial hydrolyzates are used as a substitute for fat in processed meat products, having appropriate viscosity at room temperature and liquefying at high temperature. Therefore, it has been difficult to obtain the property of softening while maintaining a predetermined viscosity in a relatively high temperature state such as after heat cooking. Therefore, conventional gel-like starch partial hydrolyzates have been unsuitable as substitute foods for ingredients that soften by heat cooking such as retort foods. Thus, the present inventors have earnestly studied for the purpose of obtaining a gel-like starch partial hydrolyzate that exhibits the property of softening while maintaining a predetermined viscosity in a relatively high temperature state such as after heat cooking, as a substitute food for fatty foods such as sausage, ham, and meatballs, or as a substitute food or imitation food targeted at reducing calories in pseudo-fatty substances, margarine, butter, lard, etc. As a result, among the indexes for grasping the properties of natural polymer compounds such as starch and resin polymer compounds, it has been found that by adjusting the dextrose equivalent (DE), weight average molecular weight (Mw), and number average molecular weight (Mn) to predetermined amounts, and further, when the jelly strength is 900 g to 4300 g, the gel-like starch partial hydrolyzate changes in property from a gel state to a liquid state at temperatures exceeding 70°C. In addition, although the present invention has cited foods and retort foods as an example, it is merely an example, and it can also be used for things that animals eat, such as pet food.

[0046] The dextrose equivalent (DE) is one of the indexes for grasping the progress of starch decomposition in the gelled starch partial hydrolyzate. Dextrose is another name for glucose, and starch is a polymer having glucose as a constituent unit. If DE = 0, it indicates that the starch is undegraded, and the closer the DE value is to 0, the less the starch is decomposed and the closer it is to the properties of starch. Generally, when DE is 10 or less, it is called dextrin. If DE = 100, it indicates that the starch has been completely decomposed into glucose, and the closer the DE value is to 100, the more the starch is decomposed and the lower the molecular weight becomes. The dextrose equivalent is measured by the Lane Eynon method, the Bertrand method, the Willstätter-Schudel method, etc. In the examples, the Willstätter-Schudel method, which is a general method for quantifying reducing sugars, is used.

[0047] In the gelled starch partial hydrolyzate of the present invention, the dextrose equivalent (DE) is 1.4 to 3.5, preferably 2.2 to 3.0. If the dextrose equivalent is too low, the starch partial hydrolyzate will gel during the manufacturing process, making it difficult to manufacture with general equipment. If the dextrose equivalent is too high, the amount of polymer responsible for water retention will decrease, making it difficult to obtain practical gelling properties. And, the lower the dextrose equivalent (DE), the lower the degree of starch hydrolysis of the gelled starch partial hydrolyzate, resulting in a higher viscosity. For this reason, there is a risk that the productivity of the gelled starch partial hydrolyzate will decrease. Also, the higher the dextrose equivalent (DE), the higher the degree of hydrolysis of the gelled starch partial hydrolyzate, resulting in a lower viscosity. For this reason, the productivity of the gelled starch partial hydrolyzate is good. When the dextrose equivalent is 1.4 to 3.5, the hydrolysis of starch is suppressed relatively mildly, so it is easily dissolved in water (liquid) and has excellent handling convenience.

[0048] The weight average molecular weight (Mw) is one of the indices of the average molecular weight used when grasping the properties of natural polymer compounds such as starch, and is defined by the following formula (ii). In formula (ii), M i is the molecular weight of the molecules present in the polymer, and N i is the number of molecules with molecular weight M i .

[0049]

Equation

[0050] The weight-average molecular weight (Mw) is highly sensitive to the size of the constituent molecules, as understood from formula (ii). Therefore, the influence of even a very small amount of large molecules can be taken into account in the value of the average molecular weight. In the gel-like starch partial hydrolyzate of the present invention, the weight-average molecular weight (Mw) is 200 million to 520 million, preferably 220 million to 330 million. If the weight-average molecular weight is too small, the amount of the polymer responsible for water retention decreases, making it difficult to obtain practical gelling properties. If the weight-average molecular weight is too large, the starch partial hydrolyzate gels during the manufacturing process, making it difficult to manufacture with general equipment. Generally, the smaller the weight-average molecular weight, the better the productivity of the gel-like starch partial hydrolyzate. The larger the weight-average molecular weight, the more difficult it is to manufacture the gel-like starch partial hydrolyzate with general equipment and the more the productivity tends to decrease. By having a weight-average molecular weight of 200 million to 520 million, it is possible to achieve both practical gelling properties and productivity. As a method for measuring the weight-average molecular weight, a known high-performance liquid chromatography method is used.

[0051] The number-average molecular weight (Mn) is an index representing the average molecular weight per molecule and is defined by the following formula (iii). In formula (iii), M i and N i are the same as those in the above formula (ii). In the gel-like starch partial hydrolyzate of the present invention, the number-average molecular weight (Mn) is 4000 to 12000, preferably 4300 to 7000. If the number-average molecular weight is too small, the amount of the polymer responsible for water retention decreases, making it difficult to obtain practical gelling properties. If the number-average molecular weight is too large, the starch partial hydrolyzate gels during the manufacturing process, making it difficult to manufacture with general equipment. By having a number-average molecular weight (Mn) of 4000 to 12000, it is possible to achieve both practical gelling properties and productivity. As a method for measuring the number-average molecular weight, a known high-performance liquid chromatography method is used.

[0052]

Number

[0053] In the gel-like starch partial hydrolyzate of the present invention, the jelly strength is 900 g to 4300 g, more preferably 960 g to 2400 g. The jelly strength is an index for grasping the hardness of the gel-like substance and is measured in accordance with JIS-K-6503 (2001). If the jelly strength is too small, the performance of forming a gel is low and it is difficult to maintain the shape in the high-temperature range. If the jelly strength is too large, it is unsuitable as a raw material because it deteriorates the texture of processed foods. Since the jelly strength is 900 g to 4300 g, the gel-like starch partial hydrolyzate provides good elasticity to processed foods. And the gel-like starch partial hydrolyzate can secure the viscosity to soften while maintaining a predetermined viscosity in a relatively high-temperature state such as after heat cooking.

[0054] In the gel-like starch partial hydrolyzate of the present invention, as shown in the examples described later, among the indexes for grasping the properties of natural polymer compounds such as starch and resin polymer compounds, the dextrose equivalent (DE), weight average molecular weight (Mw), and number average molecular weight (Mn) satisfy the above conditions and the jelly strength satisfies the above conditions, so that it has been found that the gel-like starch partial hydrolyzate changes in properties from a gel state to a liquid state at a temperature exceeding 70 °C, preferably 75 °C or higher, more preferably 95 °C or higher. In particular, it has been found that the lower the degree of decomposition of the gel-like starch partial hydrolyzate, that is, the dextrose equivalent (DE), the higher the temperature at which the property change of the gel-like starch partial hydrolyzate occurs.

[0055] Since the property change of the gel-like starch partial hydrolyzate occurs in a temperature range exceeding 70°C in this way, for example, the gel-like starch partial hydrolyzate shows the property of softening while maintaining a predetermined viscosity in a relatively high temperature state such as after heat cooking of processed foods. And the higher the temperature at which the property change occurs, the more slowly the gel-like starch partial hydrolyzate shows the property of softening. That is, in the gel-like starch partial hydrolyzate, the lower the degree of hydrolysis (DE), the higher the water retention and heat resistance tend to be. Therefore, the gel-like starch partial hydrolyzate can be suitably used as an alternative food for foods that soften by heat cooking such as sausage, ham, meatballs, lard, margarine, butter, etc. In particular, the gel-like starch partial hydrolyzate that changes in properties at high temperature can be suitably used as an alternative food for foods that are heat-cooked at a relatively high temperature.

[0056] Also, in the gel-like starch partial hydrolyzate of the present invention, it is preferable that the storage elastic modulus G1 and the loss elastic modulus G2 at 40°C to 70°C satisfy the relationship of the following formula (i). G1 - G2 > 0 ··· (i)

[0057] The above storage elastic modulus G1 is a value showing the behavior as an elastic body, and the loss elastic modulus G2 is a value showing the behavior as a viscous body. The storage elastic modulus G1 and the loss elastic modulus G2 are measured by dynamic viscoelasticity measurement. When the relationship of the above formula (i) is satisfied and the storage elastic modulus G1 is larger than the loss elastic modulus G2, the gel-like starch partial hydrolyzate can strongly show the behavior as an elastic body and maintain the gel-like property well.

[0058] In addition, in the gel-like starch partial hydrolyzate of the present invention, the molecular weight dispersity is 42,000 to 60,000, preferably 46,000 to 58,000. The molecular weight dispersity is an index for grasping the extent to which the molecular weight distribution spreads, and is calculated by (weight average molecular weight Mw / number average molecular weight Mn). If the molecular weight dispersity is too small, the amount of polymer responsible for water retention decreases, making it difficult to obtain practical gelation properties. If it is too large, the starch partial hydrolyzate gels during the manufacturing process, making it difficult to manufacture with general equipment. When the molecular weight dispersity is 42,000 to 60,000, it is possible to achieve both practical gelation properties and productivity.

[0059] In the present invention, the gel-like starch partial hydrolyzate is used for any of the applications of a food viscosity enhancer, a fat substitute food, and a pseudo-fatty substance. As the viscosity enhancer, it is used to adjust the fluidity of liquid or paste-like foods. As the fat substitute food and pseudo-fatty substance, for example, it is used as the fat raw material for processed meat foods such as ham, sausage, meatballs, and lard, and for dairy products such as margarine and butter.

[0060] In addition, the gel-like starch partial hydrolyzate of the present invention can be used as a food viscosity enhancer, a fat substitute food, and a pseudo-fatty substance, and can be provided as a processed food using the gel-like starch partial hydrolyzate of the present invention. Examples of the processed food include foods in which a part of the raw materials of foods such as ham, sausage, meatballs, lard, margarine, and butter are replaced with the gel-like starch partial hydrolyzate, and composite processed foods in which foods such as the ham, sausage, meatballs, lard, margarine, and butter are combined with other processed foods. In these processed foods, the gel-like starch partial hydrolyzate is softened while maintaining a predetermined viscosity by heat cooking, so that the texture of the viscosity enhancer, fat substitute food, and pseudo-fatty substance can be reproduced well.

Examples

[0061] [Processing treatment of starch] An appropriate amount of water was added to commercially available potato starch, and α-amylase (manufactured by Amano Enzyme Inc., product number Clistase L1) was added thereto, followed by enzyme treatment using a mini-cooker (manufactured by Noritake Company Limited, product number NCP-6 / 10-3 / 3). After the enzyme treatment, the liquefied product of potato starch that had been subjected to enzyme deactivation treatment, activated carbon treatment, and filtration was spray-dried using a spray dryer to obtain the gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11.

[0062] Next, with respect to the gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11 and the gelatinous starch partial hydrolyzates obtained from these gelatinized starch partial hydrolyzates, the following measurement and evaluation methods were carried out. The gelatinous starch partial hydrolyzates were obtained by diluting the gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11 with water at a predetermined concentration according to each measurement and evaluation method, heating and dissolving them to obtain an aqueous starch solution, and refrigerating this aqueous starch solution to gelatinize it. The measurement and evaluation methods carried out were dextrose equivalent (DE), weight average molecular weight (Mw), number average molecular weight (Mn), molecular weight dispersity (Mw / Mn), jelly strength, heat resistance of the gel, storage modulus and loss modulus, and texture evaluation of the gel. The measurement and evaluation results are shown in Tables 1 to 3 described later.

[0063] [Measurement of dextrose equivalent] 15 g of the powder of the gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11 was dissolved in water to make an aqueous solution of 200 ml, and the dextrose equivalent (DE) of the gelatinized starch partial hydrolyzates of each of Prototype Examples 1 to 11 was measured based on the Willstätter-Schudel method using this aqueous solution.

[0064] [Measurement of weight average molecular weight, number average molecular weight, and molecular weight dispersity] The weight-average molecular weight (Mw), number-average molecular weight (Mn), and molecular weight dispersity (Mw / Mn) were measured based on an HPLC (high-performance liquid chromatography) system using a gel permeation chromatography column. The differential refractive index detector used in this HPLC system is manufactured by Shimadzu Corporation: RID-20A, the pump is manufactured by Shimadzu Corporation: LC-20AD, the column oven is manufactured by Shimadzu Corporation: CTO-20A, and the column is manufactured by Resonac Corporation: SB-806HQ (inner diameter 8 mm × length 300 mm).

[0065] The gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11 were diluted and dissolved in pure water at a concentration of 3 wt% (solid content concentration), filtered using a 0.45 μm membrane filter, and then loaded onto the above HPLC system. The carrier for separating the components in the solution was pure water, the flow rate was 1.0 mL / min, and the column temperature was 70°C. Also, SHODEX STANDARD P-82 (pullulan; peak top molecular weights 739000, 334000, 216000, 107000, 49700, 22000, 9800, 6300) manufactured by Resonac Corporation was used as a standard substance with a known molecular weight. Then, the data of the molecular weight distribution obtained by the HPLC system was analyzed using the chromatogram analysis software SICμ7Plus data station manufactured by System Instruments Co., Ltd., and the weight-average molecular weight (Mw), number-average molecular weight (Mn), and molecular weight dispersity (Mw / Mn) were calculated. The Z-average molecular weight (M z ) in Table 1 is also used as an index for understanding the properties of natural polymer compounds such as starch and resin polymer compounds, and is calculated by the above HPLC system and chromatogram analysis software.

[0066] [Measurement of Jelly Strength] The gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11 were diluted with water to a concentration of 30 wt% (solid content concentration), and then heated and dissolved in a microwave oven to obtain a starch aqueous solution. This starch aqueous solution was refrigerated at 10°C for 17 ± 1 hours in accordance with JIS-K-6503 (2001) to be gelled into a jelly-like form, thereby obtaining a gelled starch partial hydrolyzate. Thereafter, using Rheometer COMPAC-100II manufactured by Sun Scientific Co., Ltd., the jelly strength of the gelled starch partial hydrolyzate was measured in accordance with JIS-K-6503 (2001).

[0067] [Evaluation of Heat Resistance of Gel] The gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11 were diluted with water to a concentration of 40 wt% (solid content concentration), and then heated and dissolved in a microwave oven to obtain a starch aqueous solution. 20 g of this starch aqueous solution was refrigerated at 10°C for 17 hours to be gelled into a jelly-like form, thereby obtaining a gelled starch partial hydrolyzate. For the gelatinized starch partial hydrolyzate of Prototype Example 11, a starch aqueous solution with a concentration of 30 wt% (solid content concentration) was also prepared in the same manner to obtain a gelled starch partial hydrolyzate. Thereafter, the gelled starch partial hydrolyzate was punched out using a stainless steel jig with a diameter of 35 mm. The obtained gelled starch partial hydrolyzate with a thickness of 3 mm was used as a sample and heated on a hot plate (HPR-4030 manufactured by AS ONE Corporation) heated to a predetermined temperature for 1 minute. After heating, the gelled starch partial hydrolyzate was peeled off from the hot plate, and the degree of stickiness of the hot plate surface at that time was evaluated. The evaluation of heat resistance was performed at each temperature starting from 50°C and increasing by 10°C each time. When there was no stickiness on the hot plate surface, it was rated as "○ (good)"; when the hot plate surface was slightly sticky, it was rated as "△ (fair)"; when the hot plate surface was sticky, it was rated as "× (poor)". The heating temperature was terminated at the temperature when each prototype example of Prototype Examples 1 to 10 and Prototype Example 11 (30 wt%) was rated as "× (poor)", and for Prototype Example 11 (40 wt%), it was terminated at 100°C.

[0068] [Measurement of Storage Modulus and Loss Modulus] The gelatinized starch partial hydrolyzates of Pilot Examples 1 to 10 were diluted with water at a concentration of 40 wt% (solid content concentration), and the gelatinized starch partial hydrolyzate of Pilot Example 11 was diluted with water at concentrations of 30 wt% and 40 wt% (solid content concentration), respectively, and then heated and dissolved in a microwave oven to obtain an aqueous starch solution. 20 g of this aqueous starch solution was refrigerated at 10°C for 24 hours to be gelatinized into a jelly-like form to obtain a gelatinous starch partial hydrolyzate. Then, the gelatinous starch partial hydrolyzate was punched out with a stainless steel jig having a diameter of 35 mm. Using the obtained gelatinous starch partial hydrolyzate with a thickness of 3 mm as a sample, a dynamic viscoelasticity measuring device (manufactured by UBM Co., Ltd.: Rheosol-G1000T) was used, and a strain of 1 deg was continuously applied to the sample sandwiched between the lower cup plate and the upper parallel plate under the condition of a frequency of 1 Hz, and the temperature was raised from 35°C to 90°C at a rate of 1°C / min to measure the storage modulus G1 and the loss modulus G2. Figures 1 to 12 show the measurement results of the storage modulus G1 and the loss modulus G2 of the gelatinous starch partial hydrolyzates corresponding to each pilot example. Then, it was evaluated whether the storage modulus G1 and the loss modulus G2 measured between 40°C and 70°C always satisfied the relationship of G1 - G2 > 0.

[0069] [Texture Evaluation of Gel] The gelatinized starch partial hydrolyzates of Pilot Examples 1 to 11 were dissolved and gelatinized under the same conditions as for the evaluation of the heat resistance of the gel to obtain gelatinous starch partial hydrolyzates. Then, using a blow-air constant temperature thermostat DKM600 manufactured by Yamato Scientific Co., Ltd., 2 g of a sample of the gelatinous starch partial hydrolyzate was heated at 80°C for 1 minute. Regarding the texture of the gel, both the sample heated at 80°C and the sample stored at room temperature without heating were subjected to sensory evaluation. The sensory evaluation was performed by 6 panelists and evaluated according to the following criteria for elasticity, stickiness, and solubility resistance, each compared with Pilot Example 5 as a reference product.

[0070] [Elasticity of Gel] Regarding elasticity, the elasticity when the sample was put into the mouth and chewed with teeth was evaluated. The evaluation was performed by a 5-point method with 1-point increments from 1 point to 5 points, with Pilot Example 5 as the reference product being 3 points as follows. 5 points: Considerably more elastic than the reference product. 4 points: Slightly more elastic than the reference product. 3 points: Equivalent to the reference product. 2 points: Slightly softer than the reference product. 1 point: Considerably softer than the reference product.

[0071] [Gel stickiness] Regarding stickiness, the tongue feel when the sample melted in the mouth was evaluated. The evaluation was performed using a 5 - point scale in the same way as the elasticity of the gel, and the evaluation criteria were as follows. 5 points: Considerably stickier than the reference product. 4 points: Slightly stickier than the reference product. 3 points: Equivalent to the reference product. 2 points: Slightly unable to feel stickiness compared to the reference product. 1 point: Considerably unable to feel stickiness compared to the reference product.

[0072] [Gel solubility] Regarding solubility, the solubility of the sample in the mouth was evaluated. The evaluation was performed using a 5 - point scale in the same way as the elasticity and stickiness of the gel, and the evaluation criteria were as follows. 5 points: Considerably insoluble and able to maintain its shape compared to the reference product. 4 points: Slightly insoluble and able to maintain its shape compared to the reference product. 3 points: Equivalent to the reference product. 2 points: Slightly more soluble than the reference product. 1 point: Considerably more soluble than the reference product.

[0073]

Table 1

[0074]

Table 2

[0075]

Table 3

[0076] [Results and Discussion] Assuming use as a raw material for processed foods that are heat - cooked, the relationship between the heat resistance of the gel and the storage modulus G1 and loss modulus G2 is examined. The gel - like starch partial hydrolyzates using the gel - forming starch partial hydrolyzates of Prototype Examples 1 - 4, 8 - 11 have all the desired properties. In contrast, the gel - like starch partial hydrolyzates using the gel - forming starch partial hydrolyzates of Prototype Examples 5 - 7 did not have all the desired properties.

[0077] Therefore, the physical properties of Prototype Examples 1 - 4, 8 - 11 and Prototype Examples 5 - 7 are compared. There was no particular difference in the molecular weight distribution (Mw / Mn) and the Z - average molecular weight (M z ), but clear differences were observed between the two in terms of dextrose equivalent (DE), weight - average molecular weight (Mw), number - average molecular weight (Mn), and jelly strength. Then, it is considered that the four indicators of dextrose equivalent (DE), weight - average molecular weight (Mw), number - average molecular weight (Mn), and jelly strength can be used as indicators showing the physical properties of the gel - like starch partial hydrolyzates that satisfy the relationship between the heat resistance of the gel and the storage modulus G1 and loss modulus G2.

[0078] From the comparison of the physical properties of Prototype Examples 1 - 4, 8 - 11 and Prototype Examples 5 - 7, the following is derived. The preferable physical properties of the gel - forming starch partial hydrolyzates are considered to be those that all satisfy that the dextrose equivalent (DE) is 1.4 - 3.5, the weight - average molecular weight (Mw) is 200 million - 520 million, the number - average molecular weight (Mn) is 4000 - 12000, and the jelly strength is 900 g - 4300 g.

[0079] Also, from the comparison of the physical properties of Prototype Examples 1 - 4, 8 - 11 and Prototype Examples 5 - 7, the following is derived. When the above four indicators (DE, Mw, Mn, jelly strength) are satisfied, and the molecular weight distribution (Mw / Mn) is about 42000 - 60000, it is considered that the heat resistance is improved like the gel - like starch partial hydrolyzates corresponding to Prototype Examples 1 - 4, 8 - 11 and can be suitably used as a raw material for processed foods that are heat - cooked.

[0080] Regarding the gel-like starch partial hydrolyzates corresponding to Prototypes 1 to 4, 8 to 11, the following were confirmed. The gel-like starch partial hydrolyzates corresponding to Prototypes 1 to 4, 8 to 11 were confirmed to be less likely to liquefy and maintain their shape in both the case of storage at room temperature and after heating at 80°C, based on the evaluation of the elasticity of the gel, compared to Prototype 5 (reference product). Furthermore, the gel-like starch partial hydrolyzates corresponding to Prototypes 1 to 4, 8 to 11 were confirmed to have a better texture and a more excellent taste when compared to Prototype 5 (reference product) in terms of the evaluation of the thickness, as the gel-like starch partial hydrolyzates felt thicker and had a better texture even at a high temperature (80°C). The gel-like starch partial hydrolyzates corresponding to Prototypes 1 to 4, 8 to 11 were confirmed to be less likely to dissolve and maintain their shape easily even at a high temperature (80°C), based on the evaluation of the solubility, compared to Prototype 5 (reference product). Also, in Prototype 11, it was confirmed that the product was more likely to maintain its shape even in a higher temperature range (about 100°C) and had the property of softening more slowly.

[0081] Therefore, regarding the gel-like starch partial hydrolyzates corresponding to Prototypes 1 to 4, 8 to 11, effects superior to those of Prototype 5 (reference product) were confirmed for the texture (elasticity, thickness, solubility) of the gel. Thus, it is considered that when the gel-like starch partial hydrolyzates corresponding to Prototypes 1 to 4, 8 to 11 are used as raw materials for processed foods, processed foods with excellent texture such as elasticity, thickness, and insolubility can be obtained. In particular, in the case where a change in properties occurs in a higher temperature range (about 100°C) as in Prototype 11, appropriate properties are easily obtained even in usage situations such as high-temperature cooking like oven cooking, so it is suitable as a raw material for processed foods for high-temperature heat cooking.

[0082] In addition, in the gel-like starch partial hydrolyzates corresponding to Prototype Examples 1 to 4 and 8 to 11, the higher the dextrose equivalent (DE) and the lower the weight-average molecular weight (Mw), the higher the degree of starch hydrolysis, making it more difficult for the gel-like starch partial hydrolyzates to gel, and there was a tendency for productivity to be easily increased. From this, considering productivity, the gel-like starch partial hydrolyzates of Prototype Examples 2 to 4 and 8 to 10 are considered preferable. For this reason, as physical properties with good productivity of the gelled starch partial hydrolyzate, it is considered that the dextrose equivalent (DE) is 2.2 to 3.0 and the jelly strength is 960 g to 2400 g. Also, as physical properties with good productivity of the gel-like starch partial hydrolyzate, it is considered that the weight-average molecular weight (Mw) is 220 million to 330 million and the number-average molecular weight (Mn) is 4300 to 7000.

[0083] From the above, in the present invention, the dextrose equivalent of the gelled starch partial hydrolyzate is 1.4 to 3.5, the gel-like starch partial hydrolyzate has a weight-average molecular weight of 200 million to 520 million, a number-average molecular weight of 4000 to 12000, and a jelly strength measured in accordance with JIS K 6503 (2001) of 900 g to 4300 g. Since the properties change from gel-like to liquid when the temperature exceeds 70°C, the heat resistance is improved and the gel properties can be maintained until the temperature exceeds 70°C. Thereby, the gel-like starch partial hydrolyzate can exhibit properties of softening while maintaining a predetermined viscosity such as in the case of after heat cooking, like sausage, ham, meatball, lard, margarine, butter, etc., and is suitable as a raw material for foods to be heat-cooked.

Industrial Applicability

[0084] The gel-like starch partial hydrolyzate of the present invention has improved heat resistance and can maintain the gel properties until the temperature exceeds 70°C. For this reason, the gel-like starch partial hydrolyzate of the present invention can slowly change its properties during heat cooking and is suitable as a raw material for foods to be heat-cooked. Therefore, the gel-like starch partial hydrolyzate of the present invention is promising as a new alternative food for ingredients that soften by heat cooking such as sausage, ham, meatball, lard, margarine, butter, etc.

Claims

1. A gelatinous starch partial hydrolyzate obtained by enzymatically hydrolyzing a raw material starch and gelling the resulting gelatinous starch partial hydrolyzate, The gelling starch partially hydrolyzed product has a dextrose equivalent of 1.4 to 3.5; The gelatinous starch partial hydrolyzate has a weight average molecular weight of 200 million to 520 million, a number average molecular weight of 4,000 to 12,000, a jelly strength measured in accordance with JIS K 6503 (2001) of 900 g to 4,300 g, and changes from a gel state to a liquid state at temperatures above 70° C. A gel-like starch partial hydrolyzate characterized by:

2. 2. The gel-like starch partial hydrolyzate according to claim 1, wherein the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gel-like starch partial hydrolyzate is 42,000 to 60,000.

3. 3. The gel-like starch partial hydrolyzate according to claim 2, wherein the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gel-like starch partial hydrolyzate is 46,000 to 58,000.

4. 4. The gelatinous starch partial hydrolyzate according to claim 1, wherein the dextrose equivalent is 2.2 to 3.0, and the jelly strength is 960 g to 2400 g.

5. 4. The gel-like starch partial hydrolyzate according to claim 1, wherein the weight average molecular weight is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

6. 5. The gelatinous starch partial hydrolyzate according to claim 4, wherein the weight average molecular weight is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

7. 2. The gel-like starch partial hydrolyzate according to claim 1, wherein the raw starch is potato starch.

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

9. 9. The gel-like starch partial hydrolyzate according to claim 1, which is any one of a food viscosity imparting agent, an oil and fat substitute, and a pseudo-oil and fat-like material.

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

11. 6. The gel-like starch partial hydrolyzate according to claim 5, which is any one of a food viscosity imparting agent, an oil and fat substitute, and a pseudo-oil and fat-like material.

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

13. A processed food, comprising the gelatinous starch partial hydrolyzate according to claim 9.

14. A processed food, comprising the gelatinous starch partial hydrolyzate according to claim 10.

15. A processed food, comprising the gelatinous starch partial hydrolyzate according to claim 11.

16. A processed food, comprising the gelatinous starch partial hydrolyzate according to claim 12.

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