Food starch composition and method for producing the same

Abstract

The present invention provides a novel raw material that can improve the texture of food products and also can impart a new function to food products. The present invention relates to a starch composition for food products, the starch composition having a type-B viscometer viscosity (Pa·s) of 2-100 Pa·s, the viscosity being determined when a slurry that is obtained at 20°C, by mixing into the starch composition for food products an edible oil / fat in the amount of two times greater than the starch composition in terms of mass and water in the amount of seven times greater than the starch composition in terms of mass, in this order and without heating, is subjected to a viscosity measurement under the condition of 30 rpm for 30 seconds. The starch composition also has a type-B viscometer viscosity (Pa·s) that satisfies the condition of "the type-B viscometer viscosity at 0°C is 2-30 times greater than the type-B viscometer viscosity at 90°C" and that is determined when the slurry is cooled or heated and is subjected to viscosity measurement under the condition of 30 rpm for 30 seconds.

Description

[Technical Field]

[0001] The present invention relates to a food starch composition and a method for producing the same. The present invention also relates to an emulsion composition containing the food starch composition, a food such as a frozen dessert containing the food starch composition or the emulsion composition, and an ice crystal stabilizer and ice crystal stabilization method having the food starch composition or the emulsion composition as an active ingredient. [Background technology]

[0002] Modified starches are used to improve the texture and impart new functions to various processed foods, such as bakery products, confectioneries, frozen desserts, noodles, dairy products, and meat products. In recent years, expectations for modified starches have increased in the food industry due to the diversification of textures desired by consumers, and there is a demand for new materials that can impart various functions to foods in order to increase their commercial value. For example, when frozen foods such as frozen desserts are stored in conditions where the storage temperature rises, such as when the door of a commercial freezer or a household refrigerator is opened or closed, or when the food is transported using dry ice, ice crystals grow in the frozen foods, causing a gritty or rough texture when eaten, resulting in a poor mouthfeel. Here, Patent Document 1 discloses a composite modified starch obtained by high-pressure treatment of raw starch or modified starch in the presence of a surfactant, and describes that the composite modified starch has excellent processing properties and aging resistance. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-070580 Summary of the Invention [Problem to be solved by the invention]

[0004] Under these circumstances, it is desirable to provide novel materials that can improve the texture of foods and impart new functions to foods. In particular, in frozen foods such as frozen desserts, it is desirable that the ice crystals remain stable even when the food is stored under unstable temperature conditions such as elevated storage temperatures. [Means for solving the problem]

[0005] The present invention relates to a food starch composition and a method for producing the same, an emulsion composition containing the food starch composition, a food containing the food starch composition or the emulsion composition, an ice crystal stabilizer containing the food starch composition or the emulsion composition as an active ingredient, and a method for stabilizing ice crystals, as shown below. [1] A food starch composition, comprising: a slurry obtained by mixing, at 20°C, an edible oil or fat in an amount twice as large as that of the food starch composition by mass and water in an amount seven times as large as that of the food starch composition in that order without heating; the slurry having a Brookfield viscosity (Pa s) measured at 30 rotations for 30 seconds is from 2 Pa s to 100 Pa s; The slurry is cooled or heated, and the Brookfield viscosity (Pa s) measured at 30 rotations for 30 seconds is as follows: "The B-type viscosity at 0°C is between 2 and 30 times the B-type viscosity at 90°C." The food starch composition satisfies the above. [2] The food starch composition according to [1], wherein the Brookfield viscosity (Pa·s) of the slurry at 0°C is 5 Pa·s or more and 300 Pa·s or less. [3] The slurry is subjected to a cooling / thawing cycle under the following conditions: (Conditions for the cooling and thawing cycle) In the first step, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more, then heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more. From the second time onwards, the slurry after the first time is heated at a rate of 45°C / min until it reaches 60°C, and then cooled again to -10°C at a rate of -1°C / min and maintained at that temperature for 15 hours or more. The food starch composition according to [1] or [2] above, wherein the difference between the Brookfield viscosity (Pa s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C and 60°C when the above-mentioned cooling-thawing cycle is repeated three times and the Brookfield viscosity (Pa s) at each temperature before the cooling-thawing cycle is within 10.0 Pa s. [4] The food starch composition according to any one of [1] to [3] above, which is obtained by heat-treating one or more starches selected from the group consisting of raw potato starch and modified starches of the raw potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa, and which contains a starch-lipid complex. [5] The food starch composition according to [4], wherein the mass ratio of the polyglycerol fatty acid ester to 100 parts by mass of one or more raw starches selected from the group consisting of the raw potato starch and modified raw potato starch is 0.01 parts by mass or more and 4.8 parts by mass or less. [6] A food starch composition obtained by heat-treating one or more starches selected from the group consisting of raw potato starch and modified starches of the raw potato starch and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa, wherein the food starch composition contains a starch-lipid complex. [7] The food starch composition according to [6], wherein the mass ratio of the polyglycerol fatty acid ester to 100 parts by mass of one or more raw starches selected from the group consisting of the raw potato starch and modified raw potato starch is 0.01 parts by mass or more and 4.8 parts by mass or less. [8] The food starch composition according to [6] or [7], wherein the modified raw potato starch is a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of cross-linking, hydroxypropylation, and esterification. [9] The food starch composition according to any one of [6] to [8], wherein the polyglycerol fatty acid ester has an HLB value of 1 or more and 13 or less and an average degree of polymerization of 2 or more and 9 or less.

[10] The food starch composition is mixed at 20°C with twice the amount of edible oil and fat by mass and seven times the amount of water by mass, in that order, without heating, to obtain a slurry, which has a Brookfield viscosity (Pa s) measured at 30 rotations for 30 seconds, of 2 Pa s or more and 100 Pa s or less; The slurry is cooled or heated, and the Brookfield viscosity (Pa s) measured at 30 rotations for 30 seconds is as follows: "The B-type viscosity at 0°C is between 2 and 30 times the B-type viscosity at 90°C." The food starch composition according to any one of [6] to [9] above, which satisfies the above.

[11] The food starch composition according to

[10] , wherein the slurry has a Brookfield viscosity of 5 Pa·s or more and 300 Pa·s or less at 0°C.

[12] The slurry is subjected to a freeze-thaw cycle under the following conditions: (Conditions for the cooling and thawing cycle) In the first step, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more, then heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more. From the second time onwards, the slurry after the first time is heated at a rate of 45°C / min until it reaches 60°C, and then cooled again to -10°C at a rate of -1°C / min and maintained at that temperature for 15 hours or more.

[10] or

[11] above, wherein the difference between the Brookfield viscosity (Pa s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C and 60°C when the above cooling-thawing cycle is repeated three times and the Brookfield viscosity (Pa s) at each temperature before the cooling-thawing cycle is within 10.0 Pa s.

[13] A step of heat-treating a raw material mixture containing one or more selected from the group consisting of raw potato starch and modified starch of the raw potato starch, and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa. A method for producing a food starch composition, comprising:

[14] The method for producing a food starch composition according to

[13] above, wherein the mass ratio of the polyglycerol fatty acid ester to 100 parts by mass of one or more raw starches selected from the group consisting of the raw potato starch and modified raw potato starch is 0.01 parts by mass or more and 4.8 parts by mass or less.

[15] The method for producing a food starch composition according to

[13] or

[14] , wherein the modified raw potato starch is a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of cross-linking, hydroxypropylation, and esterification.

[16] The method for producing a food starch composition according to any one of

[13] to

[15] , wherein the polyglycerol fatty acid ester has an HLB value of 1 or more and 13 or less and an average degree of polymerization of 2 or more and 9 or less.

[17] The method for producing a food starch composition according to any one of

[13] to

[16] above, wherein the heat treatment step comprises heat treating the raw material mixture by pressurizing and extruding it using an extruder.

[18] An emulsified composition comprising the food starch composition according to any one of [1] to

[12] above, an edible oil or fat in an amount of 0.5 to 10 times by mass and water in an amount of 0.5 to 10 times by mass relative to the food starch composition.

[19] A food product comprising the food starch composition according to any one of [1] to

[12] above or the emulsion composition according to

[18] above.

[20] The food product according to

[19] , wherein the food product is a frozen dessert.

[21] A method for imparting a rich texture to a frozen dessert, comprising blending the food starch composition described in any one of [1] to

[12] above or the emulsion composition described in

[18] above.

[22] An ice crystal stabilizer comprising the food starch composition according to any one of [1] to

[12] above or the emulsion composition according to

[18] above as an active ingredient.

[23] A method for stabilizing ice crystals in frozen foods, comprising blending the food starch composition according to any one of [1] to

[12] above or the emulsion composition according to

[18] above. [Effects of the Invention]

[0006] The food starch composition of the present invention has high oil and water absorbency and can exhibit characteristic properties when mixed with edible oils and water. According to a preferred embodiment of the present invention, by blending the food starch composition of the present invention with edible oils and water, or with water, into food, it is possible to improve the texture of the food or to impart a new texture to the food, such as by imparting good melt-in-the-mouth properties and a rich, smooth texture to the food.

[0007] The ice crystal stabilizer of the present invention can suppress the growth of ice crystals in frozen foods even when stored for long periods under freezing conditions where the storage temperature is unstable, such as when the door of a commercial or household freezer is opened and closed, or when transported with dry ice. More specifically, when the ice crystal stabilizer of the present invention is applied to frozen desserts, for example, it is possible to maintain a smooth texture for a long period of time without a gritty or rough texture, even under the above storage conditions. Furthermore, when the ice crystal stabilizer of the present invention is applied to frozen desserts, they are less likely to melt even under unstable temperature conditions, and excellent shape retention can be imparted. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a photograph showing the properties of an unheated slurry containing the food starch composition of Example 1-2 (food starch composition:edible oil / fat:water=1:2:7). [Figure 2] 1 is a graph showing the change in viscosity characteristics when a slurry containing the food starch composition of Example 1-2 (food starch composition:edible oil / fat:water=1:2:7) was subjected to three cooling / thawing cycles. [Figure 3] Photographs showing the properties of each slurry at 20°C after (a) the first cold-thaw cycle, (b) the second cold-thaw cycle, and (c) the third cold-thaw cycle when a slurry containing the food starch composition of Example 1-2 (food starch composition:edible oil / fat:water = 1:2:7) was subjected to three cold-thaw cycles. [Figure 4]1 is a graph showing changes in viscosity characteristics when a slurry containing the food starch composition of Example 3 (food starch composition:edible oil / fat:water=1:2:7) was subjected to three cooling / thawing cycles. [Figure 5] Photographs showing the properties of each slurry at 20°C after (a) the first cold-thawing, (b) the second cold-thawing, and (c) the third cold-thawing cycles when a slurry containing the food starch composition of Example 3 (food starch composition:edible oil / fat:water = 1:2:7) was subjected to three cold-thawing cycles. [Figure 6] 1 is a graph showing the change in viscosity characteristics when a slurry containing the food starch composition of Example 5 (food starch composition:edible oil / fat:water=1:2:7) was subjected to three cooling / thawing cycles. [Figure 7] Photographs showing the properties of each slurry at 20°C after (a) the first cold-thawing, (b) the second cold-thawing, and (c) the third cold-thawing cycles when a slurry containing the food starch composition of Example 5 (food starch composition:edible oil / fat:water = 1:2:7) was subjected to three cold-thawing cycles. [Figure 8] 1A is a microscopic image of ice crystals from Reference Example 17, and FIG. 1B is a microscopic image of ice crystals from Example 17. DETAILED DESCRIPTION OF THE INVENTION

[0009] Each embodiment of the present invention will be described in more detail below.

[0010] 1. Food grade starch composition The food starch composition of the present invention is a composition containing a starch-lipid complex, which is a complex of starch and lipid derived from a starch selected from the group consisting of raw starch and modified starch, and includes a first aspect defined by the characteristic viscosity properties of a slurry obtained by mixing the starch with edible oil or fat and water, and a second aspect defined by the raw materials and the processing method thereof. Each aspect is described below.

[0011] (1) First aspect The food starch composition according to the first aspect has a Brookfield viscosity (Pa s) of 2 to 100 Pa s at 20°C when a slurry is obtained by mixing, in that order, twice the amount of edible oil or fat and seven times the amount of water by mass relative to the food starch composition without heating, and measuring the slurry at 30 rotations for 30 seconds, The slurry is cooled or heated, and the Brookfield viscosity (Pa s) measured at 30 rotations for 30 seconds is as follows: "The B-type viscosity at 0°C is between 2 and 30 times the B-type viscosity at 90°C." According to a preferred embodiment, the slurry has a viscoelasticity similar to that of mochi.

[0012] As described above, the food starch composition according to the first embodiment has the characteristic that, at 20°C, a slurry can be formed by mixing the food starch composition with twice the amount of edible oil and fat by mass and seven times the amount of water, in that order, without heating. According to a preferred embodiment, this slurry is an emulsified slurry in which the aqueous phase and the oil phase are completely emulsified without separation. Note that the term "slurry" does not include starches in which the aqueous phase and the oil phase do not emulsify and form lumps in the presence of the food starch composition. Generally known raw starches and modified starches do not have very high water and oil absorbencies, and when mixed with twice the amount of edible oil and fat by mass and seven times the amount of water, in this order, the aqueous phase and the oil phase separate. However, the food starch composition according to the first embodiment has high water and oil absorbencies, has emulsifying properties with twice the amount of edible oil and fat by mass and seven times the amount of water, and is unique in that it can be used to form a slurry without heating.

[0013] The edible oils and fats are not particularly limited as long as they are suitable for use in foods. Examples include one or more selected from the group consisting of vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, kapok oil, evening primrose oil, linseed oil, perilla oil, palm oil, palm kernel oil, and coconut oil; animal oils and fats such as fish oil, lard, beef tallow, and milk fat; medium-chain fatty acid triglycerides; and processed oils and fats obtained by subjecting these to one or more processes selected from the group consisting of interesterification, hydrogenation, and fractionation. Among these, the edible oils and fats are preferably one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, perilla oil, and palm oil, more preferably one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, olive oil, and palm oil, and particularly preferably one or more selected from the group consisting of rapeseed oil, olive oil, and palm oil.The food starch composition according to the first aspect of the present invention may be any composition that exhibits the above viscosity characteristics when any one or more of the above edible oils and fats are used.

[0014] Preferably, the slurry has a characteristic property of having a mochi-like viscoelasticity, where "mochi-like viscoelasticity" means that when a portion of the slurry is scooped up, it exhibits a mochi-like physical property of continuously stretching due to its own viscoelasticity. As described above, the slurry can take the form of a viscous fluid under predetermined conditions. According to a preferred embodiment, the food starch composition according to the first embodiment can be blended with an edible oil or fat and water, or with water, into a food product or its raw material composition, thereby imparting to the food product a melt-in-the-mouth property and a rich, smooth texture.

[0015] The slurry has a Brookfield viscosity (Pa s) of 2 Pa s or more and 100 Pa s or less when measured at 30 revolutions for 30 seconds in an unheated state (about 20°C), and the Brookfield viscosity (Pa s) of the slurry measured at 30 revolutions for 30 seconds after cooling or heating satisfies the following conditions: "The B-type viscosity at 0°C is between 2 and 30 times the B-type viscosity at 90°C." Meet the following.

[0016] As described above, the food starch composition according to the first aspect has the characteristic property that the B-type viscosity of a slurry obtained by mixing, in this order, twice the amount by mass of edible oil and seven times the amount by mass of water is temperature-dependent; the viscosity is lower at high temperatures and higher at low temperatures. Due to this characteristic, when the food starch composition according to the first aspect is blended with a food ingredient mixture containing edible oil and water during the food production process, the mixture is heated to a high temperature to achieve a low viscosity and easy handling, while the final product at a low temperature can be given a high viscosity and a springy, thick texture. Furthermore, when eaten, the viscosity is reduced as the composition warms in the mouth, resulting in a smooth melt-in-the-mouth texture and a rich, full-bodied flavor.

[0017] The Brookfield viscosity (Pa·s) of the slurry in an unheated state (about 20°C) is preferably 2.5 Pa·s or more and 100 Pa·s or less, more preferably 2.5 Pa·s or more and 95 Pa·s or less, and even more preferably 2.5 Pa·s or more and 85 Pa·s or less. Furthermore, the Brookfield viscosity value of the slurry at 0°C is preferably 2 to 30 times, more preferably 2 to 20 times, even more preferably 2 to 18 times, and particularly preferably 2 to 15 times, the Brookfield viscosity value of the slurry at 90°C.

[0018] Furthermore, the value of the B-type viscosity (Pa s) of the slurry at 0° C. is preferably from 5 to 300 Pa s, more preferably from 5 to 250 Pa s, and even more preferably from 5 to 200 Pa s. For example, when blended into confectioneries that are served at temperatures below body temperature, such as frozen desserts, if the B-type viscosity of the slurry at 0° C. is within the above range, it is possible to impart a moderately elastic and thick texture, which melts smoothly in the mouth when eaten and provides a rich, full-bodied flavor.

[0019] The slurry preferably further has resistance to cold-thaw cycles. For example, the slurry may be subjected to a cooling / thawing cycle under the following conditions: (Conditions for the cooling and thawing cycle) In the first step, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more, then heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more. From the second time onwards, the slurry after the first time is heated at a rate of 45°C / min until it reaches 60°C, and then cooled again to -10°C at a rate of -1°C / min and maintained at that temperature for 15 hours or more. The difference between the Brookfield viscosity (Pa s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C, and 60°C when the above cooling / thawing cycle is repeated three times and the Brookfield viscosity (Pa s) at each temperature before the cooling / thawing cycle is 10.0 Pa s or less. This difference is more preferably 8 Pa s or less, and even more preferably 5 Pa s or less.

[0020] According to a preferred embodiment, the viscosity characteristics of the slurry do not change significantly within the temperature range of 20°C to 60°C at which it is consumed, even after three cycles of cooling and thawing under the above conditions, thereby ensuring the quality stability of the product against temperature changes expected during the product distribution process. In each refrigeration cycle, the cooling state can be sufficiently stabilized if the cooling state is maintained for 15 hours or more. For example, the cooling state may be maintained for 24 or 48 hours. There is no upper limit to the cooling state maintenance time, but it is preferably 1440 hours or less in consideration of the effects of ice crystal growth.

[0021] In this specification, the Brookfield viscosity of the slurry is a value measured using a Brookfield viscometer No. 4 rotor at 30 revolutions per second. When heating the slurry, the container is covered with plastic wrap to prevent evaporation of water, and the measurement is performed promptly after the specified temperature is reached. However, some evaporation of water may result in an error in the measured Brookfield viscosity. In this case, it is sufficient that the Brookfield viscosity value measured when the slurry reaches 0°C or 90°C for the first time after preparation satisfies the above-mentioned conditions. Alternatively, the error can be reduced by adding water to replace the evaporated water before performing the next cooling / thawing cycle. The temperature at which the slurry is prepared for use in the refrigeration cycle is not particularly limited as long as it is room temperature, but is preferably 25°C ± 5°C, for example.

[0022] The food starch composition according to the first aspect is a composition containing a starch-lipid complex, which is a complex of starch and lipid derived from a starch selected from the group consisting of raw starch and modified starch, as described above, and is not particularly limited as long as it has the characteristic properties described above. The raw material composition and its processing method are not particularly limited. Here, the term "starch-lipid complex" refers to a complex formed by the interaction of lipid with one or more starches selected from the group consisting of raw starch and modified starches of the raw starch.

[0023] A specific example of the food starch composition according to the first aspect is one obtained by heat-treating one or more starches selected from the group consisting of raw potato starch and modified raw potato starch, together with a polyglycerol fatty acid ester as a lipid, under a pressure of 0 MPa to less than 100 MPa. The heat treatment is preferably carried out in the presence of water. The food starch composition preferably contains, as a starch-derived component selected from the group consisting of raw potato starch and modified raw potato starch, a starch-lipid complex formed from one or more starches selected from the group consisting of raw potato starch and modified raw potato starch, and a polyglycerol fatty acid ester. In this case, the one or more starches selected from the group consisting of raw potato starch and modified raw potato starch interact with the polyglycerol fatty acid ester to form a "starch-lipid complex." This "starch-lipid complex" will be described in more detail in "(2) Second Aspect."

[0024] The modified raw potato starch is preferably a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of cross-linking, hydroxypropylation, and esterification. Examples of the chemical treatment include one or more of cross-linking such as phosphate cross-linking and adipic acid cross-linking; hydroxypropylation; and monoesterification such as phosphate monoesterification. Specifically, the modified starch is preferably hydroxypropylated potato starch, phosphate cross-linked potato starch, or hydroxypropylated phosphate cross-linked potato starch, with hydroxypropylated potato starch or phosphate cross-linked potato starch being particularly preferred.

[0025] The fatty acid of the polyglycerol fatty acid ester is not particularly limited, but is preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, and more preferably one or two selected from the group consisting of palmitic acid and stearic acid. The polyglycerol fatty acid ester preferably has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of 2 or more and 9 or less. Here, the HLB value is more preferably 1 or more and 11 or less, and even more preferably 3 or more and 10 or less, and the average degree of polymerization is more preferably 2 or more and 7 or less, and even more preferably 2 or more and 5 or less. In this specification, the average degree of polymerization of polyglycerol is measured by a method of calculation from the hydroxyl value, or a method of determining the composition of polyglycerol by gas chromatography, liquid chromatography, thin-layer chromatography, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, or the like, and then calculating the average degree of polymerization.

[0026] The mass ratio of the polyglycerol fatty acid ester relative to 100 parts by mass of one or more raw starches selected from the group consisting of the raw potato starch and the modified raw potato starch is not particularly limited, but is preferably 0.01 parts by mass or more and 4.8 parts by mass or less, more preferably 0.1 parts by mass or more and 4.5 parts by mass or less, even more preferably 0.85 parts by mass or more and 4.5 parts by mass or less, and even more preferably 1.0 parts by mass or more and 4.0 parts by mass or less.

[0027] The food starch composition according to the first embodiment can be obtained, for example, by using an extruder or drum dryer to add water to a raw material mixture containing one or more starches selected from the group consisting of raw potato starches and modified versions of the raw potato starches, a polyglycerol fatty acid ester, and, if necessary, a small amount of an insoluble salt such as calcium carbonate (for example, 0.1% by mass or more and 2% by mass or less in the raw material mixture), followed by heat treatment.

[0028] (heat treatment using an extruder) For example, when heat treatment is performed using an extruder, the desired food starch composition can be obtained by adding water to a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified raw potato starch, and a polyglycerol fatty acid ester to adjust the moisture content to approximately 10% by mass or more and 60% by mass or less, based on the mass of the composition containing the raw material mixture and water, and then heat-expanding the raw material mixture under conditions such as a barrel temperature of 30°C or more and 200°C or less, an outlet temperature of 80°C or more and 180°C or less, a screw rotation speed of 100 rpm or more and 1000 rpm or less, and a heat treatment time of 5 seconds or more and 60 seconds or less. Here, the temperature conditions are more preferably a barrel temperature of 30°C or higher and 170°C or lower, and an outlet temperature of 100°C or higher and 160°C or lower, and even more preferably a barrel temperature of 30°C or higher and 140°C or lower, and an outlet temperature of 110°C or higher and 145°C or lower. As for the water addition conditions, it is more preferable to adjust the water content to 15% by mass or more and 40% by mass or less, and even more preferable to adjust it to 20% by mass or more and 30% by mass or less, based on the mass of the composition containing the raw material mixture and water. The screw rotation speed is more preferably 150 rpm or more and 900 rpm or less, and even more preferably 200 rpm or more and 850 rpm or less. The pressure condition is preferably 0.5 MPa or more and less than 100 MPa, more preferably 0.5 MPa or more and 80 MPa or less, even more preferably 0.5 MPa or more and 50 MPa or less, particularly preferably 0.5 MPa or more and 30 MPa or less, and even more preferably 0.5 MPa or more and 20 MPa or less. The heat treatment time is more preferably from 7 seconds to 50 seconds, and even more preferably from 10 seconds to 45 seconds.

[0029] (Heat treatment using a drum dryer) When heat treatment is performed using a drum dryer, it is preferable to add water to a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified raw potato starch, and a polyglycerol fatty acid ester to prepare a slurry of the raw material mixture having a concentration of 20% to 45% w / w (approximately 10 to 22 heavy Baume scale), pass this slurry through an onlator, and heat it to an outlet temperature of approximately 90°C to 140°C under a pressure condition of 0 MPa to 0.5 MPa to prepare a paste, and then spread this paste thinly on a drum dryer heated to approximately 100°C to 200°C and heat-dried. After heat treatment, the heat-dried product can be scraped off from the drum dryer to obtain the desired food-grade starch composition. Here, the temperature conditions are more preferably 95°C or higher and 140°C or lower, and even more preferably 100°C or higher and 130°C or lower, and more preferably 110°C or higher and 190°C or lower, and even more preferably 120°C or higher and 180°C or lower, for the outlet temperature. As for the water addition conditions, a range in which the concentration of the raw material mixture in the slurry is 22% w / w or more and 40% w / w or less (heavy Baume scale of approximately 10.5 to 20), is more preferable, and a range in which the concentration is 24% w / w or more and 38% w / w or less (heavy Baume scale of approximately 11 to 19), is even more preferable. The pressure condition is more preferably 0.05 MPa or more and 0.48 MPa or less, and even more preferably 0.07 MPa or more and 0.45 MPa or less.

[0030] The target food starch composition can be obtained by heat-treating the raw material mixture under the above conditions, preferably in the presence of water. As described above, whichever heat-treatment method is used, high-pressure treatment is not necessary, and the target food starch composition can be obtained under pressure conditions of less than 100 MPa, preferably 80 MPa or less, and more preferably 50 MPa or less.

[0031] As described above, the food starch composition according to the first aspect can exhibit distinctive properties when mixed with edible oils and water, and thus can improve or impart a new texture to foods by blending it with edible oils and water. Furthermore, the viscosity of a slurry or emulsion composition obtained by blending the food starch composition according to the first aspect with edible oils and water changes depending on the temperature. At high temperatures, the viscosity is low, making it easy to work with and advantageous for the manufacturing process, while at low temperatures the viscosity is high, imparting a resilient, thick texture. Therefore, when used in foods such as frozen desserts, the composition is easy to handle and can impart a rich texture and a smooth melt-in-the-mouth texture.

[0032] (2) Second aspect The food starch composition according to the second aspect is a food starch composition obtained by heat-treating one or more starches selected from the group consisting of raw potato starch and modified starches of the raw potato starch, and a polyglycerol fatty acid ester under a pressure condition of 0 MPa or more and less than 100 MPa, and is characterized by containing a starch-lipid complex.

[0033] Here, the term "starch-lipid complex" refers to a complex formed by the interaction of one or more starches selected from the group consisting of raw potato starch and modified raw potato starch with a polyglycerol fatty acid ester. It is not easy to specifically identify the structure, and much remains to be elucidated. However, it is believed that, for example, the polyglycerol fatty acid ester is encapsulated in the helical structure of amylose molecules in one or more starches selected from the group consisting of raw potato starch and modified raw potato starch. Alternatively, the polyglycerol fatty acid ester may be attached to the surface of the helical structure of the amylose molecule. Alternatively, the polyglycerol fatty acid ester may interact with a portion other than the amylose molecule. In the complex, the starch may be depolymerized by cleavage of the starch chain, or polymerized by polymerization of the starch chain, or may contain both.

[0034] The modified raw potato starch is preferably a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of cross-linking, hydroxypropylation, and esterification. Examples of the chemical treatment include one or more of cross-linking such as phosphate cross-linking and adipic acid cross-linking; hydroxypropylation; and monoesterification such as phosphate monoesterification. Specifically, the modified starch is preferably hydroxypropylated potato starch, phosphate cross-linked potato starch, or hydroxypropylated phosphate cross-linked potato starch, with hydroxypropylated potato starch or phosphate cross-linked potato starch being particularly preferred.

[0035] The fatty acid of the polyglycerol fatty acid ester is not particularly limited, but is preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, and more preferably one or two selected from the group consisting of palmitic acid and stearic acid. The polyglycerol fatty acid ester preferably has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of 2 or more and 9 or less. Here, the HLB value is more preferably 1 or more and 11 or less, and even more preferably 3 or more and 10 or less, and the average degree of polymerization is more preferably 2 or more and 7 or less, and even more preferably 2 or more and 5 or less.

[0036] The mass ratio of the polyglycerol fatty acid ester relative to 100 parts by mass of one or more raw starches selected from the group consisting of the raw potato starch and the modified raw potato starch is not particularly limited, but is preferably 0.01 parts by mass or more and 4.8 parts by mass or less, more preferably 0.1 parts by mass or more and 4.5 parts by mass or less, and even more preferably 1.0 parts by mass or more and 4.0 parts by mass or less.

[0037] The food starch composition according to the second embodiment can be obtained, for example, by using an extruder or drum dryer to add water to a raw material mixture containing one or more starches selected from the group consisting of raw potato starches and modified versions of the raw potato starches, a polyglycerol fatty acid ester, and, if necessary, a small amount of an insoluble salt such as calcium carbonate (for example, 0.1% by mass or more and 2% by mass or less in the raw material mixture), followed by heat treatment. The method and conditions for the heat treatment using an extruder or drum dryer are as described above in "(1) First Aspect." As described above, the raw material mixture is heat-treated under a predetermined pressure condition, preferably in the presence of water, to obtain the desired food starch composition. It is sufficient that the starch-lipid complex is formed at least in a portion of the food starch composition of the present invention. For example, the content of the starch-lipid complex in the food starch composition may be 0.1% by mass or more and 1.8% by mass or less, preferably 0.3% by mass or more and 1.7% by mass or less, and more preferably 0.5% by mass or more and 1.5% by mass or less. Other components in the food starch composition are at least one selected from the group consisting of raw potato starch and modified raw potato starch, and components derived from raw materials including polyglycerol fatty acid ester.

[0038] According to a preferred embodiment, the food starch composition according to the second embodiment has the following characteristic properties:

[0039] For example, according to a preferred embodiment, the food starch composition according to the second embodiment can be prepared by mixing, at 20°C, twice the amount of edible oil and fat by mass and seven times the amount of water, in that order, with the food starch composition to form a slurry without heating. According to a further preferred embodiment, the slurry is in a completely emulsified state, with no separation of the water phase and the oil phase. Here, it is preferable to use the same edible oil and fat as those described in "(1) First Embodiment" above.

[0040] Furthermore, the slurry preferably has a viscoelasticity similar to that of mochi. Here, "mochi-like viscoelasticity" is as described above in "(1) First Aspect." The slurry is a viscous fluid, as described above. By blending the food starch composition according to the second aspect with edible oils and water to form a viscous fluid, it is possible to impart to the food a melt-in-the-mouth quality and a rich, smooth texture.

[0041] Furthermore, the slurry has a Brookfield viscosity (Pa s) of 2 Pa s or more and 100 Pa s or less when measured under conditions of 30 rotations for 30 seconds in an unheated state (about 20°C), and the Brookfield viscosity (Pa s) of the slurry measured under conditions of 30 rotations for 30 seconds after cooling or heating satisfies the following conditions: "The B-type viscosity at 0°C is between 2 and 30 times the B-type viscosity at 90°C." It is preferable that the following is satisfied. As described above, it is preferable that the food starch composition according to the second aspect also has the characteristic property that the B-type viscosity of the slurry is temperature-dependent, being lower at higher temperatures and higher at lower temperatures. Due to this characteristic, the food starch composition according to the second aspect is easy to handle at high temperatures when blended into a food ingredient mixture containing edible oils and water in the food production process, while imparting a springy and thick texture to the final product at low temperatures. Furthermore, when eaten, the food starch composition is warmed in the mouth, melts easily in the mouth, and has a rich, full-bodied flavor.

[0042] The Brookfield viscosity (Pa·s) of the slurry in an unheated state (about 20°C) is preferably 2.5 Pa·s or more and 100 Pa·s or less, more preferably 2.5 Pa·s or more and 95 Pa·s or less, and even more preferably 2.5 Pa·s or more and 85 Pa·s or less. Furthermore, the Brookfield viscosity value of the slurry at 0°C is preferably 2 to 30 times, more preferably 2 to 20 times, even more preferably 2 to 18 times, and particularly preferably 2 to 15 times, the Brookfield viscosity value of the slurry at 90°C.

[0043] Furthermore, the value of the B-type viscosity (Pa s) of the slurry at 0° C. is preferably from 5 to 300 Pa s, more preferably from 5 to 250 Pa s, and even more preferably from 5 to 200 Pa s. For example, when blended into confectioneries that are served at temperatures below body temperature, such as frozen desserts, if the value of the B-type viscosity of the slurry at 0° C. is within the above range, a suitably elastic and thick texture can be imparted, which melts smoothly in the mouth when eaten and provides a rich, full-bodied flavor.

[0044] Furthermore, the slurry preferably has resistance to cold-thaw cycles. For example, the slurry may be subjected to a cooling / thawing cycle under the following conditions: (Conditions for the cooling and thawing cycle) In the first step, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more, then heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more. From the second time onwards, the slurry after the first time is heated at a rate of 45°C / min until it reaches 60°C, and then cooled again to -10°C at a rate of -1°C / min and maintained at that temperature for 15 hours or more. The difference between the Brookfield viscosity (Pa s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C, and 60°C when the above cooling / thawing cycle is repeated three times and the Brookfield viscosity (Pa s) at each temperature before the cooling / thawing cycle is 10.0 Pa s or less. This difference is more preferably 8 Pa s or less, and even more preferably 5 Pa s or less.

[0045] According to a preferred embodiment, the viscosity characteristics of the slurry do not change significantly within the temperature range of 20°C to 60°C at which it is consumed, even after three cycles of cooling and thawing under the above conditions, thereby ensuring the quality stability of the product against temperature changes expected during the product distribution process.

[0046] While the above describes the physical properties of a slurry obtained by adding edible oils and fats and water in a predetermined ratio to a food starch composition, the blending ratio of edible oils and fats and water to the food starch composition is not limited to the above. Furthermore, according to one embodiment of the present invention, by adding a food starch composition together with water, it is possible to obtain corresponding effects such as imparting good melt-in-the-mouth properties and a rich, smooth texture to foods without necessarily incorporating edible oils and fats.

[0047] 2. Method for producing food starch composition The method for producing a food starch composition according to the present invention is characterized by comprising a step of heat-treating a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified starches of the raw potato starch, and a polyglycerol fatty acid ester, under a pressure condition of 0 MPa or more and less than 100 MPa.

[0048] The food starch composition preferably contains, as a starch-derived component selected from the group consisting of raw starch and modified starch, a starch-lipid complex formed between one or more starches selected from the group consisting of raw potato starch and modified raw potato starch, and a polyglycerol fatty acid ester. Here, the term "starch-lipid complex" refers to a complex formed by the interaction of one or more starches selected from the group consisting of raw potato starch and modified raw potato starch, with a polyglycerol fatty acid ester. Details are as described above in "(2) Second Aspect."

[0049] The modified raw potato starch is preferably a modified starch obtained by subjecting the raw potato starch to one or more chemical treatments selected from the group consisting of cross-linking, hydroxypropylation, and esterification. Examples of the chemical treatment include one or more of cross-linking such as phosphate cross-linking and adipic acid cross-linking; hydroxypropylation; and monoesterification such as phosphate monoesterification. Specifically, the modified starch is preferably hydroxypropylated potato starch, phosphate cross-linked potato starch, or hydroxypropylated phosphate cross-linked potato starch, with hydroxypropylated potato starch or phosphate cross-linked potato starch being particularly preferred.

[0050] The fatty acid of the polyglycerol fatty acid ester is not particularly limited, but is preferably one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid, and more preferably one or two selected from the group consisting of palmitic acid and stearic acid. The polyglycerol fatty acid ester preferably has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of 2 or more and 9 or less. The HLB value is more preferably 1 or more and 11 or less, and even more preferably 3 or more and 10 or less, and the average degree of polymerization is more preferably 2 or more and 7 or less, and even more preferably 2 or more and 5 or less.

[0051] The mass ratio of the polyglycerol fatty acid ester to 100 parts by mass of one or more raw starches selected from the group consisting of the raw potato starch and the modified raw potato starch in the raw material mixture is not particularly limited, but is preferably 0.01 parts by mass or more and 4.8 parts by mass or less, more preferably 0.1 parts by mass or more and 4.5 parts by mass or less, and even more preferably 1 part by mass or more and 4.0 parts by mass or less.

[0052] In addition to the raw potato starch, the modified raw potato starch, and the polyglycerol fatty acid ester, the raw material mixture may contain an insoluble salt within a range that does not impair the effects of the present invention. An example of the insoluble salt is calcium carbonate. The calcium carbonate content in the raw material mixture is preferably 0.1% by mass or more and 2% by mass or less.

[0053] In the heat treatment step, the raw material mixture is heat treated under a predetermined pressure condition, preferably in the presence of water. For example, using an extruder or drum dryer, a raw material mixture containing one or more starches selected from the group consisting of raw potato starch and modified starches of the raw potato starch, and a polyglycerol fatty acid ester is added with water and then heat-treated. The heat treatment method and conditions using an extruder or drum dryer are as described above in "(1) First Aspect." As described above, the raw material mixture is heat-treated under a pressure of 0 MPa or more and less than 100 MPa, preferably in the presence of water, to obtain the desired food starch composition. According to a preferred aspect, the heat treatment step includes heat-treating the raw material mixture by pressurizing and extruding it using an extruder.

[0054] After the heat treatment by the above method, the food starch composition may be subjected to a pulverization step and a sieving step, if necessary. Known devices and methods for pulverization and sieving can be used as needed. The particle size of the food starch composition is preferably such that the content of the fraction (particles) that is over a sieve with a mesh size of 0.075 mm and under a sieve with a mesh size of 0.25 mm when sieved according to JIS-Z8801-1 standard is 30% by mass or more and 85% by mass or less.

[0055] The food starch composition obtained by the above method can have the same characteristic properties as those described in "(1) First Aspect" and "(2) Second Aspect" above.

[0056] For example, the food starch composition obtained by the above method can be mixed with 2 times the amount of edible oil and fat by mass and 7 times the amount of water by mass, in that order, at 20°C to form a slurry without heating. In a more preferred embodiment, this slurry is in a completely emulsified state without separation of the water phase and the oil phase. Here, it is preferable to use the same edible oil and fat as described in "(1) First Aspect" above.

[0057] The slurry preferably has a viscoelasticity similar to that of mochi. Here, "mochi-like viscoelasticity" is as described above in "(1) First Aspect." The slurry is a viscous fluid, as described above. By blending the food starch composition obtained by the above method with edible oils and water to form a viscous fluid, it is possible to impart to foods a melt-in-the-mouth quality and a rich, smooth texture.

[0058] The slurry has a Brookfield viscosity (Pa s) of 2 Pa s or more and 100 Pa s or less when measured at 30 revolutions for 30 seconds in an unheated state (about 20°C), and the Brookfield viscosity (Pa s) of the slurry measured at 30 revolutions for 30 seconds after cooling or heating satisfies the following conditions: "The B-type viscosity at 0°C is between 2 and 30 times the B-type viscosity at 90°C." It is preferable that the above condition is satisfied. Thus, it is preferable that the food starch composition obtained by the above method also has the characteristic property that the B-type viscosity of the slurry changes depending on the temperature. Due to this characteristic, in the food production process, when the food starch composition obtained by the above method is blended with a raw material mixture of the food containing edible oils and fats and water, it is at a high temperature, thereby making the composition low in viscosity and easy to handle, while in the final product at a low temperature, it is possible to impart a high-viscosity, elastic, and thick texture to the product. Furthermore, when eaten, it is warmed in the mouth, melts easily in the mouth, and has a rich, full-bodied flavor.

[0059] The Brookfield viscosity (Pa·s) of the slurry in an unheated state (about 20°C) is preferably 2.5 Pa·s or more and 100 Pa·s or less, more preferably 2.5 Pa·s or more and 95 Pa·s or less, and even more preferably 2.5 Pa·s or more and 85 Pa·s or less. Furthermore, the Brookfield viscosity value of the slurry at 0°C is preferably 2 to 30 times, more preferably 2 to 20 times, even more preferably 2 to 18 times, and particularly preferably 2 to 15 times, the Brookfield viscosity value of the slurry at 90°C.

[0060] The B-type viscosity (Pa s) of the slurry at 0° C. is preferably 5 Pa s to 300 Pa s, more preferably 5 Pa s to 250 Pa s, and more preferably 5 Pa s to 200 Pa s. For example, when blended into confectioneries that are served at temperatures below body temperature, such as frozen desserts, if the B-type viscosity of the slurry at 0° C. is within the above range, it is possible to impart a moderately elastic and thick texture, which melts smoothly in the mouth when eaten and has a rich, full-bodied flavor.

[0061] Furthermore, the slurry preferably has resistance to cold-thaw cycles. For example, the slurry may be subjected to a cooling / thawing cycle under the following conditions: (Conditions for the cooling and thawing cycle) In the first step, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more, then heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more. From the second time onwards, the slurry after the first time is heated at a rate of 45°C / min until it reaches 60°C, and then cooled again to -10°C at a rate of -1°C / min and maintained at that temperature for 15 hours or more. The difference between the Brookfield viscosity (Pa s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C, and 60°C when the above cooling / thawing cycle is repeated three times and the Brookfield viscosity (Pa s) at each temperature before the cooling / thawing cycle is 10.0 Pa s or less. This difference is more preferably 8 Pa s or less, and even more preferably 5 Pa s or less.

[0062] According to a preferred embodiment, the viscosity characteristics of the slurry do not change significantly within the temperature range of 20°C to 60°C at which it is consumed, even after three cycles of cooling and thawing under the above conditions, thereby ensuring the quality stability of the product against temperature changes expected during the product distribution process.

[0063] 3. Emulsified composition The emulsion composition of the present invention is characterized by comprising the food starch composition, an edible oil or fat in an amount of 0.5 to 10 times by mass and water in an amount of 0.5 to 10 times by mass relative to the food starch composition. The amount of edible oil or fat is preferably 0.5 to 6 times by mass, and more preferably 1 to 6 times by mass, relative to the food starch composition. The amount of water is preferably 2 to 10 times by mass, and more preferably 2 to 9 times by mass, relative to the food starch composition.

[0064] The emulsion composition of the present invention can be obtained by mixing the food starch composition, edible oil and fat, and water in a predetermined ratio. In a preferred embodiment, the emulsion composition of the present invention has a viscoelasticity similar to that of mochi, and has a property in which the B-type viscosity is high at low temperatures and low at high temperatures, and the B-type viscosity changes depending on the temperature. Due to this characteristic, the emulsion composition of the present invention can impart textures such as good melt-in-the-mouth properties and a rich, full-bodied flavor when incorporated into foods.

[0065] The food starch composition used in the emulsion composition of the present invention is as explained above in "1. Food starch composition."

[0066] The edible oils and fats used in the emulsion composition of the present invention are not particularly limited as long as they are suitable for use in foods. Examples include one or more selected from the group consisting of vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, kapok oil, evening primrose oil, linseed oil, perilla oil, palm oil, palm kernel oil, and coconut oil; animal oils and fats such as fish oil, lard, beef tallow, and milk fat; medium-chain fatty acid triglycerides; and processed oils and fats obtained by subjecting these to one or more processes selected from the group consisting of interesterification, hydrogenation, and fractionation. Among these, the edible oils and fats are preferably one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, perilla oil, and palm oil, more preferably one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, sunflower oil, olive oil, and palm oil, and particularly preferably one or more selected from the group consisting of rapeseed oil, olive oil, and palm oil. The edible oils and fats can be selected appropriately depending on the food to be blended with the emulsion composition, and any oils exhibiting mochi-like viscoelasticity can be used.

[0067] The water is not particularly limited as long as it is suitable for use in food, and examples thereof include natural water and tap water. Alternatively, water-containing liquids such as animal milks such as cow's milk, plant milks such as soy milk and almond milk, and plant juices such as fruit juice and vegetable juice may be used. When using a water-containing liquid, the amount of water contained in the liquid should be within the above-mentioned range.

[0068] The emulsion composition may be prepared in advance and then added to a food raw material composition in the food production process, or the emulsion composition may be prepared by adding the food starch composition, edible oil / fat, and water to other raw materials and mixing them together. In either case, it is preferable to prepare the emulsion composition by adding the edible oil / fat and water to the food starch composition in this order and mixing them.

[0069] The emulsion composition may contain, as needed, emulsifiers, antioxidants, pH adjusters, thickening polysaccharides, seasonings, flavorings, and the like that are generally used in the food industry.

[0070] In the emulsion composition, the total content of the food starch composition, the edible oil / fat, and water is preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, particularly preferably 95% by mass or more, and even more preferably 99% by mass or more, based on the mass of the emulsion composition.

[0071] 4.Food The food of the present invention is not particularly limited as long as it contains the food starch composition or the emulsion composition. Examples of the food include confectioneries such as frozen desserts, jellies, baked goods, puddings, mousses, and crepes; bakery products; noodles such as soba and udon; dairy products such as yogurt; plant-based dairy substitutes such as plant-based yogurt; plant-based milks such as soy milk and rice milk; tofu; sauces such as curry, pasta sauce, white sauce, and tonkatsu sauce; seasonings such as dressings and wasabi paste; beverages such as juices, dairy drinks, and smoothies; meat products; soups such as hot pot soup, corn soup, and potage; fillings such as tuna mayonnaise, caramel, milk, and mayonnaise; fruit sauces or purees such as mango sauce and mango puree; egg dishes such as tamagoyaki (rolled omelet), omelets, and omurice; flour-based dishes such as takoyaki (octopus balls); and various processed foods such as frozen foods. Among these, frozen desserts are preferred because they allow the food starch composition or the emulsion composition to easily exhibit their characteristic properties. Frozen desserts are not particularly limited as long as they are confectioneries that are served at temperatures below body temperature. Preferred examples include ice cream, ice milk, lacto ice cream, frozen desserts, ice sauce, frozen cakes, and frozen cream puffs.

[0072] The blending amount of the food starch composition or the emulsion composition is not particularly limited and can be adjusted appropriately depending on the type, use, and purpose of the food. As a guideline, for example, when blended into ice cream, ice milk, lacto ice cream, frozen desserts, or ice sauce, the blending amount of the food starch composition is preferably 0.05% by mass or more and 30% by mass or less, more preferably 0.1% by mass or more and 25% by mass or less, and even more preferably 0.25% by mass or more and 20% by mass or less, based on the mass of the raw material composition of the food. Within the above ranges, the frozen dessert can be imparted with a good melt-in-the-mouth and a rich texture. When blended into other foods, the blending amount of the food starch composition within the above ranges can also impart a good melt-in-the-mouth and a rich texture. The blending amount of the emulsion composition may be any amount as long as the blending amount of the food starch composition in the emulsion composition falls within the above range.

[0073] In order to exert the characteristic properties of the food starch composition, it is preferable to blend both edible oils and water, but a corresponding effect can be obtained even when blended with water alone. However, blending with edible oils and fats can impart a rich body to foods.

[0074] When edible oils and fats are blended together with the food starch composition, the amount of edible oils and fats blended is preferably 0.5 to 10 times the amount of the food starch composition by mass, more preferably 0.5 to 6 times the amount by mass, and even more preferably 1 to 6 times the amount by mass.

[0075] Furthermore, when water is blended together with the food starch composition, the amount of water blended is preferably 0.5 to 10 times the amount of the food starch composition by mass, more preferably 2 to 10 times the amount by mass, and even more preferably 2 to 9 times the amount by mass.

[0076] Specific examples of the edible oils and fats and water to be blended together with the food starch composition include the same as those exemplified above in "3. Emulsified composition."

[0077] 5. How to add richness to frozen desserts The present invention also provides a method for imparting a rich texture to frozen desserts by blending the food starch composition or the emulsion composition. The incorporation of the food starch composition or the emulsified composition can impart a rich texture to frozen desserts. The amount of the food starch composition or the emulsified composition to be incorporated is as described in "4. Foods" above. Since frozen desserts are served at temperatures below body temperature, the incorporation of the food starch composition or the emulsified composition increases viscosity, giving a thick, moderately heavy and rich taste when placed in the mouth, resulting in a rich texture. Furthermore, as the temperature rises in the mouth, the viscosity decreases, resulting in a smooth texture that melts easily in the mouth. When the frozen dessert contains milk fat or milk solids, the richness of the milk is further enhanced. On the other hand, ice cream sauces containing fruit juice such as orange have a pulpy or pureed texture when eaten, and as they gradually melt in the mouth, a thick, rich texture is obtained.

[0078] 6. Ice crystal stabilizer The present invention provides an ice crystal stabilizer containing the food starch composition or the emulsion composition as an active ingredient. The food starch composition or the emulsion composition has the effect of stabilizing ice crystals in frozen foods, and can suppress the formation and growth of ice crystals in frozen foods during frozen storage. The content of the food starch composition or the emulsion composition in the ice crystal stabilizer is preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, and particularly preferably 95% by mass or more. There is no particular upper limit to the content, as long as it is 100% by mass or less. Furthermore, the ice crystal stabilizer may contain, as necessary, emulsifiers, antioxidants, pH adjusters, dispersants, thickening polysaccharides, seasonings, fragrances, and the like that are commonly used in the food industry. The ice crystal stabilizer according to the present invention can be incorporated into frozen foods by adding it to the raw material composition during the production of the frozen foods. By incorporating the ice crystal stabilizer into frozen foods, the ice crystals in the frozen foods can be stabilized and the formation and growth of ice crystals can be suppressed even under unstable temperature conditions where the storage temperature may rise, for example, when the door of a commercial or household freezer is opened or closed, or when transporting dry ice. More specifically, by incorporating the ice crystal stabilizer into frozen desserts, a smooth texture can be maintained for a long period of time without a gritty or rough texture, even under storage conditions with unstable freezing temperatures.Furthermore, by incorporating the ice crystal stabilizer into frozen desserts, they are less likely to melt even under unstable temperature conditions, and excellent shape retention can be imparted. Furthermore, by incorporating the ice crystal stabilizer into frozen processed foods, deterioration of texture can be suppressed and the original texture can be maintained for a long period of time even under storage conditions where the freezing temperature is unstable. The amount of the ice crystal stabilizer to be added to the frozen food is preferably in the range of 0.05% by mass or more and 30% by mass or less of the food starch composition or the emulsion composition, based on the mass of the raw material composition of the frozen food, more preferably in the range of 0.1% by mass or more and 25% by mass or less, and even more preferably in the range of 0.25% by mass or more and 20% by mass or less.

[0079] 7. Ice crystal stabilization method The present invention provides a method for stabilizing ice crystals in frozen foods, which comprises blending the food starch composition or the emulsion composition. By incorporating the food starch composition or the emulsion composition, ice crystals in frozen foods can be stabilized. More specifically, the growth of ice crystals in the frozen foods can be suppressed, enabling the frozen foods to maintain a good texture for a long period of time, even under unstable temperature conditions where the storage temperature may rise, such as when the door of a commercial freezer is opened and closed or when transporting dry ice, or under storage conditions where the freezing temperature is unstable, such as in a household freezer where the door is frequently opened and closed. In particular, in frozen desserts, a smooth texture can be maintained for a long period of time without a gritty or rough texture, even under storage conditions where the freezing temperature is unstable. Furthermore, the composition is resistant to melting even under unstable temperature conditions, and excellent shape retention can be imparted. Furthermore, by incorporating the ice crystal stabilizer into frozen processed foods, deterioration of texture can be suppressed and the original texture can be maintained for a long period of time even under storage conditions where the freezing temperature is unstable. The amount of the food starch composition or the emulsion composition to be blended with the frozen food is the same as the range described above in "6. Ice crystal stabilizer."

[0080] In this specification, "frozen food" is not particularly limited as long as it is a food that is stored in a frozen state, but examples include frozen desserts such as ice cream, ice milk, lacto ice cream, frozen confectionery, ice sauce, frozen cake, and frozen cream puffs; frozen fish paste products such as frozen kamaboko and frozen hanpen, and frozen processed foods such as frozen ganmodoki, frozen hamburger steak, and frozen gyoza. Frozen foods are preferably frozen desserts and frozen fish paste products, with frozen desserts being more preferred. [Example]

[0081] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0082] [1] Preparation of food starch composition Food starch compositions of Examples 1 to 5 were prepared using the raw starches and polyglycerol fatty acid esters listed in Table 1. In Comparative Examples 1 and 2, monoglycerol fatty acid esters were used instead of polyglycerol fatty acid esters. In Comparative Example 3, raw high-amylose cornstarch was used as the raw starch. The preparation method for each food starch composition is as follows. For Example 1, Examples 1-1, 1-2, and 1-3 were carried out with different outlet temperatures. The outlet temperatures for each Example and Comparative Example are shown in Table 3.

[0083] Example 1 A raw material mixture comprising 2 kg of raw potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (2 parts by mass added per 100 parts by mass of raw starch) was heat-treated in a twin-screw extruder (KEI-45-15, manufactured by Kowa Kogyo Co., Ltd.) while adding water at a rate of 11.5% by mass (50 g / min) to the flour, to obtain the food starch composition of Example 1. The twin-screw extruder conditions were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0084] Example 2 A raw material mixture comprising 2 kg of phosphate cross-linked potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (2 parts by mass per 100 parts by mass of raw starch) was heat-treated in a twin-screw extruder while adding water at a rate of 11.5% by mass (50 g / min) relative to the flour to obtain the food starch composition of Example 2. The conditions for the twin-screw extruder were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0085] Example 3 A raw material mixture comprising 2 kg of hydroxypropylated phosphate cross-linked potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (2 parts by mass added per 100 parts by mass of raw starch) was heat-treated in a twin-screw extruder while adding water at a rate of 11.5% by mass (50 g / min) relative to the flour to obtain the food starch composition of Example 3. The twin-screw extruder conditions were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0086] Example 4 A raw material mixture containing 2 kg of raw potato starch and 40 g of polyglycerol fatty acid ester (behenic acid) (2 parts by mass added per 100 parts by mass of raw starch) was heat-treated in a twin-screw extruder while adding water at a rate of 11.5% by mass (50 g / min) relative to the flour to obtain the food starch composition of Example 4. The twin-screw extruder conditions were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0087] Example 5 A raw material mixture comprising 2 kg of hydroxypropylated potato starch and 40 g of polyglycerol fatty acid ester (stearic acid) (2 parts by mass per 100 parts by mass of raw starch) was heat-treated in a twin-screw extruder while adding water at a rate of 11.5% by mass (50 g / min) relative to the flour to obtain the food starch composition of Example 5. The twin-screw extruder conditions were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0088] Comparative Example 1 A raw material mixture comprising 2 kg of raw potato starch and 40 g of a monoglycerin fatty acid ester (60% palmitic acid, 40% stearic acid) (2 parts by mass added per 100 parts by mass of raw starch) was heat-treated in a twin-screw extruder while adding water at a rate of 11.5% by mass (50 g / min) relative to the flour to obtain a food starch composition of Comparative Example 1. The twin-screw extruder conditions were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 165°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0089] Comparative Example 2 A raw material mixture comprising 2 kg of phosphate cross-linked potato starch and 40 g of monoglycerin fatty acid ester (60% palmitic acid, 40% stearic acid) (2 parts by mass added per 100 parts by mass of raw starch) was heat-treated in a twin-screw extruder while adding water at a rate of 11.5% by mass (50 g / min) relative to the flour to obtain a food starch composition of Comparative Example 2. The twin-screw extruder conditions were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 165°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0090] Comparative Example 3 A raw material mixture prepared by mixing 2 kg of raw high-amylose cornstarch and 40 g of polyglycerol fatty acid ester (stearic acid) (2 parts by mass added per 100 parts by mass of raw starch) was heat-treated in a twin-screw extruder while adding water at a rate of 11.5% (50 g / min) relative to the flour to obtain a food starch composition of Comparative Example 3. The conditions for the twin-screw extruder were a barrel temperature of 30°C to 170°C, an outlet temperature of 100°C to 170°C, a pressure of 5 MPa or less, and a screw rotation speed of 230 rpm.

[0091] [Table 1]

[0092] [2-1] Viscosity characteristics of slurry (B-type viscosity) With respect to 20 g of the starch composition for food described in Table 1, 40 g of edible oil (edible rapeseed oil, "Sarasara Canola Oil" manufactured by J-Oil Mills, Inc.) and 140 g of water (starch composition for food:edible oil:water = 1:2:7) were used in a quantitative ratio. After mixing and absorbing the edible oil into the starch composition for food, water was added thereto and stirred to obtain a slurry. When a part of the slurry (non-heated state) containing the starch composition for food of Examples 1-2 was scooped up, it exhibited mochi-like viscoelasticity due to its own viscoelasticity as shown in FIG. 1. The same physical properties were shown in Examples 2 to 5. On the other hand, in Comparative Example 1 and Comparative Example 2, the edible oil was completely separated without forming an emulsion state, absorbed water to form lumps, and did not show mochi-like elongation. In Comparative Example 3, it hardly absorbed oil and water, was completely separated, and did not show mochi-like viscoelasticity.

[0093] <Measurement method of B-type viscosity> With respect to the slurries obtained in Examples 1, 3, 4, 5 and Comparative Examples 1, 2, 3, the temperature was raised from room temperature (20 °C) to 90 °C according to the temperature increase conditions and temperature decrease conditions shown in Table 2 below, and then the temperature was decreased from 90 °C to 0 °C. The B-type viscosity of the slurry at each temperature was measured using a B-type viscometer No. 4 rotor (manufactured by Toki Sangyo Co., Ltd., BM type) under the conditions of 30 rotations for 30 seconds. In addition, with respect to the slurry obtained in Example 5, in the measurement of the slurry according to the temperature decrease conditions, a cylindrical polypropylene (manufactured by Kartell, for 250 ml container) having a diameter of 7 cm and a height of 9.5 cm was used. Further, when heating the slurry, the container was covered with a wrap to prevent evaporation of moisture, and after reaching a predetermined temperature, the measurement was immediately performed. For Example 2, a tactile evaluation is shown.

[0094]

Table 2

[0095] The results of the examples are shown in Table 3. Also, the results of the comparative examples are shown in Table 4.

[0096]

Table 3

[0097] [Table 4]

[0098] 20 g of food starch composition was prepared using the raw material blend of Example 1, but with different amounts of polyglycerol fatty acid ester added per 100 parts by mass of raw starch (extruder outlet temperature: 130°C), and mixed with 40 g of edible oil (twice the amount relative to the food starch composition) to allow oil absorption. 80 g of water (four times the amount relative to the food starch composition) was then added and stirred until sticky, yielding a slurry. Each slurry was stirred with a spoon and evaluated for its mochi-like stretchy texture, and the results are shown in Table 5.

[0099] [Table 5]

[0100] As shown by these results, the food starch composition of the present invention and a slurry containing twice the amount of edible oil and seven times the amount of water relative to the food starch composition each have mochi-like viscoelasticity. As shown in Table 3, after the preparation of the slurry, the slurry had the desired B-type viscosity (Pa s) in an unheated state (20°C), and exhibited viscosity characteristics defined as "the B-type viscosity at 0°C is between 2 and 30 times the B-type viscosity at 90°C." On the other hand, in Comparative Examples 1 and 2, the fat and oil phase separated, and an emulsified slurry was not obtained, and mochi-like viscoelasticity was not achieved. Furthermore, the B-type viscosity (Pa·s) in an unheated state (20°C) was not within the desired range. Furthermore, in Comparative Example 3, an emulsified slurry was not obtained, and the B-type viscosity (Pa·s) in an unheated state (20°C) was not within the desired range.

[0101] Food starch compositions were prepared using the raw material blend of Example 1, but with different amounts of polyglycerol fatty acid ester added per 100 parts by mass of raw material starch (extruder outlet temperature: 130°C). The amount of starch-lipid complex formed in the food starch composition was measured according to the following method, based on the difference between the polyglycerol fatty acid ester contained in the raw material and the polyglycerol fatty acid ester remaining in the food starch composition.

[0102] <Method for measuring the amount of starch-lipid complex formed in a food starch composition> Using a differential scanning calorimeter (DSC 7000-X, manufactured by Hitachi, Ltd.), 2 mg of each food starch composition and 9.5 mg of water were placed in an Al-chromate-treated, easily sealed sample container, which was then sealed. The container was left at room temperature (25°C) for at least 3 hours to allow it to absorb water. A blank cell was used as a reference. The temperature was raised from 10°C to 140°C at a rate of 3°C / min (measurement point: every 0.5 seconds). For the obtained DSC chart, the amount of heat measured from the area of ​​the endothermic peak having a peak top in the temperature range of 45 to 80°C was defined as the enthalpy of the remaining amount of polyglycerol fatty acid ester per dry mass. Based on the enthalpy of the residual amount of polyglycerol fatty acid ester obtained above and the amount of polyglycerol fatty acid ester added in each composition, the amount of starch-lipid complex formed was calculated by the following procedure. (i) First, the residual enthalpy of the polyglycerol fatty acid ester alone (100% by mass) is measured. (ii) The residual amount enthalpy of the polyglycerol fatty acid ester obtained in (i) above is multiplied by the content of the polyglycerol fatty acid ester contained in the raw material of the food starch composition (for example, 0.02 for 2% by mass) to calculate the residual amount enthalpy relative to the content of the polyglycerol fatty acid ester contained in the raw material (i.e., the residual amount enthalpy at 2% by mass). (iii) Using the residual enthalpy of the polyglycerol fatty acid ester obtained above with the starch composition for food as a sample, divide it by the residual enthalpy with respect to the content of the polyglycerol fatty acid ester contained in the raw material (residual enthalpy at a residual content of 2% by mass), and multiply by the content of the polyglycerol fatty acid ester contained in the raw material (0.02 when the addition amount is 2% by mass) to obtain the residual amount (%) of the polyglycerol fatty acid ester in the starch composition for food. (iv) Finally, the formation amount (%) of the starch-lipid complex in the starch composition for food can be obtained by subtracting the residual amount % of the polyglycerol fatty acid ester obtained in (iii) from the content of the polyglycerol fatty acid ester contained in the raw material (for example, 2% when the addition amount is 2% by mass). The results are shown in Table 5A.

[0103]

Table 5A

[0104] [2-2] Viscosity characteristics of the slurry (B-type viscosity) For 20 g of the starch composition for food prepared under the conditions of Examples 1-2, 40 g of the edible oil described in Table 5B (twice the amount with respect to the starch composition for food) was mixed and absorbed with oil, and then 80 g of water (four times the amount with respect to the starch composition for food) was added thereto, and the mixture was stirred until it became sticky to obtain a slurry (Examples 1-4 to 1-7). Table 5B shows the results of tactile evaluation of the physical properties of the slurry, such as the elongation of the mochi-like shape, by stirring each slurry with a spoon.

[0105]

Table 5B

[0106] <Measurement method of B-type viscosity> The slurries obtained in Examples 1-4, 1-5, 1-6, and 1-7 were heated from room temperature (20°C) to 90°C according to the temperature increase and decrease conditions shown in Table 2, and then cooled from 90°C to 0°C. The Brookfield viscosity of the slurries at each temperature was measured using a Brookfield viscometer No. 4 rotor (BM model, manufactured by Toki Sangyo Co., Ltd.) at 30 revolutions per minute for 30 seconds. A cylindrical polypropylene container (250 ml container, manufactured by Kartell) with a diameter of 7 cm and a height of 9.5 cm was used for the measurements. The container was covered with plastic wrap to prevent water evaporation during heating of the slurries, and measurements were performed immediately after the specified temperature was reached. The results are shown in Table 5C.

[0107] [Table 5C]

[0108] As shown in the results above, changing the type of oil did not significantly affect the B-type viscosity characteristics. The food starch composition of the present invention and a slurry containing twice the amount of edible oil and seven times the amount of water relative to the food starch composition possessed mochi-like viscoelasticity. As shown in Table 5C, after the slurry was prepared, it had the desired B-type viscosity (Pa s) in an unheated state (20°C) and exhibited viscosity characteristics defined as "the B-type viscosity at 0°C is between two and 30 times the B-type viscosity at 90°C." Note that the B-type viscosity at 90°C differs slightly between when the temperature is rising and when the temperature is falling. However, in the present invention, it is sufficient that the B-type viscosity at 90°C the first time after slurry preparation (here, the B-type viscosity at 90°C during the rising temperature period) satisfies the above condition.

[0109] [3-1] Cold-thaw cycle resistance of emulsion composition 20 g of the food starch composition obtained in Example 1-2 was mixed with 40 g of edible oil (twice the amount of the food starch composition) to allow it to absorb oil, and then 140 g of water (seven times the amount of the food starch composition) was added and stirred until it became sticky to obtain a slurry. The slurry was subjected to the following cooling-thawing cycle three times, and changes in viscosity characteristics were observed.

[0110] [Table 6]

[0111] The above cooling and thawing cycle satisfies the following conditions: (Conditions for the cooling and thawing cycle) In the first step, the slurry prepared at room temperature is cooled to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more, then heated to 60°C at a heating rate of 45°C / min, and then cooled again to -10°C at a cooling rate of -1°C / min and held at that state for 15 hours or more. From the second time onwards, the slurry after the first time is heated at a rate of 45°C / min until it reaches 60°C, and then cooled again to -10°C at a rate of -1°C / min and maintained at that temperature for 15 hours or more.

[0112] The results are shown in Table 7 and Figures 2 and 3. [Table 7]

[0113] FIG. 2 is a graph showing the change in viscosity characteristics when the cooling / thawing cycle is performed three times. FIG. 3 is a set of photographs showing the properties of each slurry at 20° C. after (a) the first cold thawing, (b) the second cold thawing, and (c) the third cold thawing. As shown in Table 7 and Figures 2 and 3, the food starch composition of the present invention and a slurry containing twice the amount of edible oil and fat relative to the food starch composition and seven times the amount of water relative to the food starch composition showed little change in viscosity characteristics even after three cold-thaw cycles, demonstrating their resistance to cold thawing.

[0114] [3-2] Cold-thaw cycle resistance of emulsion composition 20 g of the food starch composition obtained in Example 3 was mixed with 40 g of edible oil (twice the amount of the food starch composition) and allowed to absorb oil, and then 140 g of water (7 times the amount of the food starch composition) was added and stirred until the mixture became viscous to obtain a slurry. This slurry was subjected to three cooling / thawing cycles shown in Table 6, and changes in viscosity characteristics were observed. However, in each cooling / thawing cycle, water was added to replace the water lost during storage of the slurry in the freezer, and the slurry was then heated in a microwave oven.

[0115] The results are shown in Table 7A and Figures 4 and 5. [Table 7A]

[0116] FIG. 4 is a graph showing the change in viscosity characteristics when the cooling / thawing cycle is performed three times. FIG. 5 is a set of photographs showing the properties of each slurry at 20° C. after (a) the first cold thawing, (b) the second cold thawing, and (c) the third cold thawing.

[0117] [3-3] Cold-thaw cycle resistance of emulsion composition 20 g of the food starch composition obtained in Example 5 was mixed with 40 g of edible oil (twice the amount of the food starch composition) and allowed to absorb oil, and then 140 g of water (7 times the amount of the food starch composition) was added and stirred until the mixture became viscous to obtain a slurry. This slurry was subjected to three cooling / thawing cycles shown in Table 6, and changes in viscosity characteristics were observed. However, in each cooling / thawing cycle, water was added to replace the water lost during storage of the slurry in the freezer, and the slurry was then heated in a microwave oven.

[0118] The results are shown in Table 7B and Figures 6 and 7. [Table 7B]

[0119] FIG. 6 is a graph showing the change in viscosity characteristics when the cooling / thawing cycle is performed three times. FIG. 7 is a set of photographs showing the properties of each slurry at 20° C. after (a) the first cold thawing, (b) the second cold thawing, and (c) the third cold thawing.

[0120] [4] Ice sauce (orange) Orange ice cream sauces were prepared using the compositions shown in Table 8 according to the method described below, and five expert panelists evaluated their texture. As a reference example, the differences in texture between an ice cream sauce made from frozen orange juice alone and an ice cream sauce containing a commercially available thickening stabilizer formulation were also evaluated. The results are shown in Table 8.

[0121] (Method of preparing ice cream sauce) 1. Food starch composition:canola oil:orange juice (listed as "juice" in the table) are used in a ratio of 1 (5g):1-2:7-9. The food starch composition is first dispersed by stirring in the canola oil, then the orange juice is added and stirred at room temperature. When canola oil is not added, the ingredients are added in a ratio of 1:9, and the mixture is heated and dispersed in boiling water. The mixture of 2.1 was poured into a plastic cup, placed in a freezer, and cooled and solidified to obtain an ice cream sauce. 3. They were taken out of the freezer at the same time and the texture was compared.

[0122] [Table 8]

[0123] The ingredients used for the ice cream sauce (orange) were as follows: Food starch composition: Food starch composition obtained in Examples 1-2 Orange juice: Kirin Beverage Co., Ltd.'s "Tropicana 100% Orange," orange (Valencia), vitamin C (125-782 mg), flavoring Canola oil: Edible rapeseed oil, "Smooth Canola Oil" manufactured by J-Oil Mills Co., Ltd. Thickening agent: "Nobiemon" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd., hydroxypropyl starch 32%, acetylated adipate cross-linked starch 13%, curdlan 10%, guar gum 0.1%, food ingredients 44.9%

[0124] [5] Ice sauce (milk) Ice cream sauces (milk) were prepared according to the following method using the compositions shown in Table 9, and five expert panelists evaluated their texture. As a reference example, the differences in texture between an ice cream sauce made from frozen milk alone and an ice cream sauce containing a commercially available thickening stabilizer formulation were also evaluated. The results are shown in Table 9.

[0125] (Method of preparing ice cream sauce) 1. Food starch composition: canola oil: milk = 1 (5g): 1:9 by weight. First, the food starch composition is stirred and dispersed in the canola oil, then milk is added and stirred at room temperature. If canola oil is not added, each ingredient is added in a ratio of 1:9 by weight, and the mixture is heated and dispersed in boiling water. The mixture of 2.1 was poured into a plastic cup, placed in a freezer, and cooled and solidified to obtain an ice cream sauce. 3. They were taken out of the freezer at the same time and the texture was compared.

[0126] [Table 9]

[0127] The following ingredients were used for the ice cream sauce (milk): Food starch composition: Food starch composition obtained in Examples 1-2 Milk: "Farm-born milk" produced by the Gunma Milk Cooperative Association Canola oil: Edible rapeseed oil, "Smooth Canola Oil" manufactured by J-Oil Mills Co., Ltd. Thickening agent: "Nobiemon" manufactured by Mitsubishi Corporation Life Sciences Co., Ltd., hydroxypropyl starch 32%, acetylated adipate cross-linked starch 13%, curdlan 10%, guar gum 0.1%, food ingredients 44.9%

[0128] [6] Lactic ice cream Lactic acid ice cream was prepared according to the method described below using the composition shown in Table 10, and five expert panelists evaluated the texture of the ice cream in comparison with a control example that did not contain the food starch composition of the present invention. The results are shown in Table 10.

[0129] (Method for preparing lacto ice cream) 1. Mix refined coconut oil, dextrin, stabilizer (thickening polysaccharide), and food starch composition thoroughly with a whisk. 2. Using a whisk, mix the granulated sugar, emulsifier, and skim milk powder dissolved in water, and heat to 60°C using a constant temperature water bath. After the temperature reaches 3.50°C, 1 is added and emulsified for 5 minutes at 5,000 to 5,500 rpm using a mixer TK Homo Disper (TK HOMO MIXER MARK II, manufactured by Tokushu Kika Kogyo Co., Ltd.). 4. Set the pot to zero and heat to 85°C to sterilize (3 minutes at medium heat setting 3). 5. Cool with ice water and add evaporated water. After the temperature reached 6.15°C, the mixture was placed in an ice cream maker (Cuisinart, CUISINART COMMERCIAL QUALITY ICE CREAM & GELATO MAKER "ICE-100") and stirred and frozen for 30 minutes to obtain lacto ice cream. 7. Transfer the finished lacto ice cream to a container and freeze it in the freezer for a while. 8. They were taken out of the freezer at the same time and the texture was compared.

[0130] [Table 10] TIFF0007813715000016.tif226159

[0131] The following ingredients were used for the lacto ice cream: Food starch composition: the food starch composition obtained in Example 1-2 or Example 5 Skim milk powder: "SkimMilkPowder Hokkaido Skim Milk Powder" manufactured by Yotsuba Dairy Co., Ltd. Refined palm oil: "Refined palm oil" manufactured by Fuji Oil Co., Ltd. Olive oil: AJINOMOTO Extra Virgin Olive Oil, manufactured by J-Oil Mills, Inc. Granulated sugar: Granulated sugar manufactured by Nissin Sugar Co., Ltd. Stabilizer (thickening polysaccharide): Glyloid CS-3 manufactured by DSP Food & Chemical Co., Ltd. Emulsifier: Mitsubishi Chemical Foods Corporation's "Ryoto Polyglycerol M-7D" (HLB16) Dextrin: Sandec Sharp 100 manufactured by Sanwa Starch Co., Ltd.

[0132] [7] Ice cream Ice creams were prepared according to the following method using the compositions shown in Table 11, and the texture was evaluated by eight expert panelists. The results are shown in Table 11.

[0133] (Method of preparing ice cream) 1. Mix olive oil and the food starch composition obtained in Example 1-2. 2. Heat milk, soy milk or almond milk and mix in the beet sugar. 3. Add the mixture from step 2 to the mixture from step 1 and mix. 4. The mixture from step 3 was poured into an ice cream maker (the same as that used in step [6] above) and stirred for 50 minutes to obtain ice cream. 5. Transfer the finished ice cream into cups and freeze in the freezer for a while. 6. They were taken out of the freezer at the same time and the texture was compared.

[0134] [Table 11]

[0135] The following ingredients were used for the ice cream: Food starch composition: Food starch composition obtained in Examples 1-2 Olive oil: AJINOMOTO Extra Virgin Olive Oil FRUTIA PREMIUM by J-Oil Mills, Inc. Milk: Yaoko Co., Ltd., Nasu Milk Soy milk: Organic soy milk manufactured by Sujata Meiraku Co., Ltd. Almond milk: Made with almond milk from Marusanai Co., Ltd. and Tanita Cafe Beet sugar: Beet sugar manufactured by Hokuren Agricultural Cooperative Association

[0136] [8] Ice cream Ice creams were prepared according to the following method using the compositions shown in Table 12, and the texture was evaluated by eight expert panelists in comparison with a control example that did not contain the food starch composition of the present invention. The results are shown in Table 12.

[0137] (Method of preparing ice cream) 1. Mix olive oil and the food starch composition obtained in Example 1-2. 2. Heat the milk and mix the beet sugar into it. 3. Add the mixture from step 2 to the mixture from step 1 and mix. 4. The mixture from step 3 was poured into an ice cream maker (the same as that used in step [6] above) and stirred for 50 minutes to obtain ice cream. 5. Transfer the finished ice cream into cups and freeze in the freezer for a while. 6. They were taken out of the freezer at the same time and the texture was compared.

[0138] [Table 12]

[0139] The following ingredients were used for the ice cream: Food starch composition: Food starch composition obtained in Examples 1-2 Olive oil: AJINOMOTO Extra Virgin Olive Oil, manufactured by J-Oil Mills, Inc. Milk: Yaoko Co., Ltd., Nasu Milk Beet sugar: Beet sugar manufactured by Hokuren Agricultural Cooperative Association

[0140] [9] Ice cream Ice creams were prepared according to the following method using the compositions shown in Table 13, and the texture was evaluated by eight expert panelists in comparison with a control example that did not contain the food starch composition of the present invention. The results are shown in Table 13.

[0141] (Method of preparing ice cream) 1. Mix olive oil and the food starch composition obtained in Example 1-2. 2. Heat the milk and mix in the white sugar. 3. Add the mixture from step 2 to the mixture from step 1 and mix. 4. The mixture from step 3 was poured into an ice cream maker (the same as that used in step [6] above) and stirred for 50 minutes to obtain ice cream. 5. Transfer the finished ice cream into cups and freeze in the freezer for a while. 6. They were taken out of the freezer at the same time and the texture was compared.

[0142] [Table 13]

[0143] The following ingredients were used for the ice cream: Food starch composition: Food starch composition obtained in Examples 1-2 Canola oil: Edible rapeseed oil, "Smooth Canola Oil" manufactured by J-Oil Mills Co., Ltd. Milk: Yaoko Co., Ltd., Nasu Milk White sugar: Nissin Sugar Co., Ltd., Cup brand white sugar

[0144] [10-1] Lactic Ice Lactic acid ice cream was prepared according to the method described below using the composition shown in Table 14A, and five expert panelists evaluated the texture of the ice cream in comparison with a control sample that did not contain the ice crystal stabilizer of the present invention. The results are shown in Table 14A.

[0145] (Method for preparing lacto ice cream) 1. Powders (ice crystal stabilizer, dextrin), granulated sugar, emulsifier, and thickening polysaccharide were placed in a bag and mixed to obtain a mixture. 2. Mix the powdered reduced starch syrup, water, and milk with a spoon. 3. In a water bath at 75°C, the mixture in step 2 was stirred at about 450 to 550 rpm using a stirrer (Tokyo Rikakiki (EYELA) ZZ series stirrer) while the mixture in step 1 was added little by little. 4. Refined coconut oil was further added to the mixture of step 3 and stirred. 5. After the temperature of the mixture of step 4 reached 70°C, it was stirred for 10 minutes. 6. The mixture from step 5 was replenished with the water that had evaporated during stirring. 7. The mixture was emulsified for 5 minutes at 5,000 to 5,500 rpm using a mixer TK Homo Disper (TK HOMO MIXER MARK II, manufactured by Tokushu Kika Kogyo Co., Ltd.). 8. The emulsion from step 7 was cooled to 15°C while being stirred at about 350 to 450 rpm using a stirrer (Tokyo Rikakiki (EYELA) ZZ series stirrer). After the temperature reached 9.15°C, the mixture was placed in an ice cream maker (Cuisinart, CUISINART COMMERCIAL QUALITY ICE CREAM & GELATO MAKER "ICE-100") and stirred and frozen for 30 minutes to obtain lacto ice cream. 10. The finished lacto ice cream was transferred to a container and stored in a freezer at -20°C for one week (good conditions), after which a sensory evaluation was conducted. It was then transferred to a freezer at -10°C, and a sensory evaluation was conducted after two weeks and one month (poor conditions).

[0146] [Table 14A]

[0147] The following ingredients were used for the lacto ice cream: Ice crystal stabilizer: food starch composition obtained in Examples 1-2 Milk: "Farm-born milk" produced by the Gunma Milk Cooperative Association Refined palm oil: "Refined palm oil" manufactured by Fuji Oil Co., Ltd. Granulated sugar: Granulated sugar manufactured by Nissin Sugar Co., Ltd. Powdered reduced starch syrup: "Sweet P EM" manufactured by Bussan Food Science Co., Ltd. Dextrin: Sandec Sharp 100 manufactured by Sanwa Starch Co., Ltd. Emulsifier: Kerry's "Myverol 18-04K" distilled monoglyceride (hardened palm oil) Thickening polysaccharide: Glyloid CS-3 manufactured by DSP Food & Chemical Co., Ltd.

[0148] [10-2] Lactic Ice Lactic acid ice cream was prepared using the composition shown in Table 14B according to the method described in [10-1] above, and the degree of melting in an atmosphere of 25°C was evaluated in comparison with a control example that did not contain the ice crystal stabilizer of the present invention. The results are shown in Table 14B.

[0149] (Method for evaluating melting condition) 80 g of the prepared lacto ice cream was removed from the freezer and allowed to stand at room temperature (25°C). After 30, 50, 60, and 70 minutes, the melted liquid was removed and the mass of the remaining solids was measured. The percentage of the remaining solids obtained is shown in Table 14B.

[0150] [Table 14B]

[0151]

[11] Lacto Ice Lactic acid ice creams were prepared according to the following method using the compositions shown in Table 15. 80 g of each lactic acid ice cream was weighed into a plastic cup and allowed to stand at room temperature (25°C). The remaining solid content was measured after 30, 50, 60, 70, and 80 minutes. The remaining percentage (%) was calculated by the formula: remaining percentage (%) = remaining solid content (g) at each time ÷ 80 (g) × 100. The results are shown in Table 15.

[0152] (Method for preparing lacto ice cream) 1. Powders (ice crystal stabilizer, dextrin), granulated sugar, emulsifier, and thickening polysaccharide were placed in a bag and mixed to obtain a mixture. 2. Mix the powdered reduced starch syrup, water, and milk with a spoon. 3. In a water bath at 75°C, the mixture in 2 was stirred at about 450 to 550 rpm using a stirrer (Tokyo Rikakiki (EYELA) ZZ series stirrer) while the mixture in 1 was gradually added. 4. Refined coconut oil was further added to the mixture of step 3 and stirred to obtain a mixed liquid. 5. After the temperature of the mixture of step 4 reached 70°C, it was stirred for 10 minutes. 6. The mixture from step 5 was replenished with the water that had evaporated during stirring. 7. The mixture was emulsified for 5 minutes at 5,000 to 5,500 rpm using a mixer TK Homo Disper (TK HOMO MIXER MARK II, manufactured by Tokushu Kika Kogyo Co., Ltd.). 8. The emulsion from step 7 was cooled to 15°C while being stirred at about 350 to 450 rpm using a stirrer (Tokyo Rikakiki (EYELA) ZZ series stirrer). After the temperature reached 9.15°C, the mixture was placed in an ice cream maker (Cuisinart, CUISINART COMMERCIAL QUALITY ICE CREAM & GELATO MAKER "ICE-100") and stirred and frozen for 30 minutes to obtain lacto ice cream. 10. The finished lacto ice cream was transferred to a container and stored in the freezer for about a week.

[0153] [Table 15]

[0154] The following ingredients were used for the lacto ice cream: Ice crystal stabilizer: food starch composition obtained in Examples 1-2 Food starch compositions: Food starch compositions obtained in Comparative Examples 1, 2, and 3 Milk: "Farm-born milk" produced by the Gunma Milk Cooperative Association Refined palm oil: "Refined palm oil" manufactured by Fuji Oil Co., Ltd. Granulated sugar: Granulated sugar manufactured by Nissin Sugar Co., Ltd. Powdered reduced starch syrup: "Sweet P EM" manufactured by Bussan Food Science Co., Ltd. Dextrin: Sandec Sharp 100 manufactured by Sanwa Starch Co., Ltd. Emulsifier: Kerry's "Myverol 18-04K" distilled monoglyceride (hardened palm oil) Thickening polysaccharide: Glyloid CS-3 manufactured by DSP Food & Chemical Co., Ltd.

[0155] As shown in Table 15, the lacto ice cream of Example 9, which contained the ice crystal stabilizer of the present invention, had significantly higher shape retention than Control Example 9, which contained an emulsifier and a thickening polysaccharide that are commonly used as stabilizers. The lacto ice cream of Example 9 was also rich and flavorful, and melted smoothly in the mouth. The lacto ice cream of Example 9 had excellent shape retention properties compared to the food starch compositions of Comparative Examples 1 to 3. The lacto ice creams of Comparative Examples 9-1 to 9-3 had better shape retention than the lacto ice cream of Control Example 9, but were gritty and had a bad texture, were very powdery, and did not melt easily in the mouth.

[0156]

[12] Wasabi paste Wasabi pastes were prepared according to the method below using the blending ratios of ingredients shown in Table 16, and the texture was evaluated by two expert panelists. For the texture evaluation, a wasabi paste containing no food starch composition was prepared as Control Example 10, and the difference in texture from Control Example 10 was evaluated. The results are shown in Table 16.

[0157] (Method for preparing wasabi paste) 1. Powdered wasabi and water were mixed at a mass ratio of 25:75, and then a food starch composition was added to this to obtain the composition shown in Table 16, to prepare a wasabi paste. 2. The wasabi paste was placed in a plastic cup with a lid and stored at 4°C (refrigerated conditions, etc.). 3. The texture and taste of the wasabi paste were evaluated after storage for 2 days.

[0158] The ingredients used for the wasabi paste were as follows: Food starch composition: Food starch composition obtained in Examples 1-2 Powdered wasabi: Powdered wasabi, manufactured by House Foods Corporation

[0159] [Table 16]

[0160]

[13] Smoothie Smoothies were prepared using the blending ratios of ingredients shown in Table 17 according to the method described below, and three expert panelists evaluated the texture. For the texture evaluation, a smoothie containing no food starch composition was prepared as Control Example 11, and the difference in texture from Control Example 11 was evaluated. The results are shown in Table 17.

[0161] (How to prepare a smoothie) 1. Food starch composition: granulated sugar: flavoring: soy milk were mixed in a ratio of 0-4:5:2:90-93, and then homogenized in a food processor ("BAMIX M300", manufactured by ESGE, Switzerland) to prepare a smoothie. The granulated sugar and food starch composition had been mixed in advance. 2. The texture was evaluated immediately after preparation.

[0162] The ingredients used for the smoothie were as follows: Food starch composition: Food starch composition obtained in Examples 1-2 Flavoring: "Florentine Banana Fortified Juice 1 / 2X" by Yokoyama Fragrance Co., Ltd. Soy milk: "Organic unsweetened soy milk" manufactured by Marusanai Co., Ltd. Pregelatinized starch: "Bake Up B-α" manufactured by J-Oil Mills Co., Ltd., a pregelatinized product of phosphate cross-linked potato starch

[0163] [Table 17]

[0164]

[14] Soup (shrimp bisque style) Soups were prepared according to the method described below, and three expert panelists evaluated their textures. For the texture evaluation, soup containing rice flour was prepared as Control Example 12-1, and soup containing modified starch was prepared as Control Example 12-2. The differences in texture from the controls were evaluated. The results are shown in Table 18.

[0165] (How to prepare the soup) 1. Commercially available soup base (22.9 g) was mixed with either a food starch composition (0.7 mass%), processed starch (0.3 mass%), or rice flour (0.5 mass%), and 150 g of hot water was added and mixed. 2. The resulting soup was placed in a waterproof container and stored in the refrigerator. 3. After 3 days of refrigeration, the soup was heated in a microwave oven and the texture (richness, mouthfeel, etc.) of the soup was evaluated when warm.

[0166] The following ingredients were used for the soup: Food starch composition: Food starch composition obtained in Examples 1-2 Commercially available soup base: "Knorr Cup Soup Premium Shrimp Bisque" manufactured by Ajinomoto Co., Inc. Modified starch: "Gelcol WPO-10" manufactured by J-Oil Mills, Inc., hydroxypropylated phosphate cross-linked wheat starch

[0167] [Table 18]

[0168]

[15] Milk drink Milk beverages were prepared according to the following method using the blending ratios of ingredients shown in Table 19, and the texture was evaluated by three expert panelists. In addition, a milk beverage containing pregelatinized processed starch was prepared as Comparative Example 13. The evaluation results are shown in Table 19.

[0169] (Method of preparing milk drink) 1. Rapeseed oil (3 g) and a food starch composition (3 g) or pregelatinized modified starch (3 g) were mixed to form a paste. 2. Low-fat milk (150 g) was poured in and mixed in a food processor (BAMIX M300, manufactured by ESGE, Switzerland). After refrigerated storage for 3.3 hours, the texture (richness and mouthfeel) of the resulting milk beverage was evaluated.

[0170] The following ingredients were used for the milk drink: Food starch composition: Food starch composition obtained in Examples 1-2 Low-fat milk: "Morinaga's Delicious Low-Fat Milk," manufactured by Morinaga Milk Industry Co., Ltd. Pregelatinized starch: "Bake Up B-α" manufactured by J-Oil Mills Co., Ltd., a pregelatinized product of phosphate cross-linked potato starch

[0171] [Table 19]

[0172]

[16] Yogurt Yogurt was prepared using the blending ratios of ingredients shown in Table 20 according to the method described below, and the texture was evaluated by three expert panelists. As Comparative Example 14, yogurt containing pregelatinized processed starch was prepared. The evaluation results are shown in Table 20.

[0173] (Method of preparing yogurt) 1. Granulated sugar (15 g) and a food starch composition (3 g) or pregelatinized modified starch (3 g) were mixed. 2. Low-fat yogurt (150 g) was added and mixed in a food processor (BAMIX M300, manufactured by ESGE, Switzerland). After refrigerated storage for 3.3 hours, the texture (richness, mouthfeel, etc.) of the resulting yogurt was evaluated.

[0174] The following ingredients were used for the yogurt: Food starch composition: Food starch composition obtained in Examples 1-2 Low-fat yogurt: "Bifidus Plain Yogurt Fat-Free," manufactured by Morinaga Milk Industry Co., Ltd. Pregelatinized starch: "Bake Up B-α" manufactured by J-Oil Mills Co., Ltd., a pregelatinized product of phosphate cross-linked potato starch

[0175] [Table 20]

[0176]

[17] Plant-based yogurt Plant-based yogurts were prepared according to the following method using the blending ratios of ingredients shown in Tables 21 and 22, and the texture was evaluated by three expert panelists. Plant-based yogurts containing pregelatinized starch were prepared as Comparative Examples 15-1 and 15-2. The evaluation results are shown in Tables 21 and 22.

[0177] (Method for preparing plant-based yogurt) 1. Granulated sugar (15 g) and a food starch composition (3 g) or pregelatinized modified starch (3 g) were mixed. 2. Vegetable yogurt (150 g) was added and mixed in a food processor (BAMIX M300, manufactured by ESGE, Switzerland). After refrigerated storage for 3.3 hours, the texture (richness, mouthfeel, etc.) of the resulting plant-based yogurt was evaluated.

[0178] The following ingredients were used for the plant-based yogurt: Food starch composition: Food starch composition obtained in Examples 1-2 Plant-based yogurt A: "Yogurt made from soybeans," manufactured by Fujicco Co., Ltd. Plant-based yogurt B: "Soy milk yogurt", manufactured by Marusanai Co., Ltd. Pregelatinized starch A: "Gelcol GT-α" (gelatinized acetylated phosphate cross-linked tapioca starch), manufactured by J-Oil Mills Co., Ltd. Pregelatinized processed starch B: "Bake Up B-α" (pregelatinized phosphate cross-linked potato starch), manufactured by J-Oil Mills Co., Ltd.

[0179] [Table 21]

[0180] [Table 22]

[0181]

[18] Soup (Corn Soup) Corn soups were prepared according to the following method using the ingredient ratios shown in Table 23, and the textures were evaluated by four expert panelists. Corn soup with added pregelatinized starch was prepared as Comparative Example 16-1, and corn soup with added hydroxypropylated phosphate cross-linked wheat starch was prepared as Comparative Example 16-2. The evaluation results are shown in Table 23.

[0182] (How to prepare corn potage) 1. 29 g of water, 30 g of milk, 40 g of frozen corn puree, 0.5 g of chicken bouillon, 0.3 g of caster sugar, and 0.2 g of salt were weighed into a pot and stirred while heating without boiling, to obtain corn soup of Comparative Example 16. Corn soup was prepared with the same formulation as in 2.1 and mixed with the food starch composition, pregelatinized processed starch, or hydroxypropylated phosphate cross-linked wheat starch in the amounts shown in Table 23 to obtain corn soup. 3. The texture and taste of the resulting corn soup were evaluated.

[0183] The following ingredients were used for the corn soup: Food starch composition: Food starch composition obtained in Examples 1-2 Milk: Delicious Milk, manufactured by Maneki-in Co., Ltd. Frozen corn puree: Corn puree, manufactured by Kagome Co., Ltd. Chicken bouillon: Knorr Special Chicken Bouillon, manufactured by Ajinomoto Co., Inc. White sugar: White sugar, manufactured by Mitsui Sugar Co., Ltd. Salt: salt, manufactured by the Salt Industry Center, a public interest incorporated foundation Pregelatinized starch: "Bake Up B-α" (pregelatinized phosphate cross-linked potato starch), manufactured by J-Oil Mills Co., Ltd. Hydroxypropylated phosphate cross-linked wheat starch: "Gelcol WPO-10", manufactured by J-Oil Mills Co., Ltd.

[0184] [Table 23]

[0185] The particle size fractions of the food starch compositions used in Examples 10 to 16 were as follows: Sieve size on 0.25 mm sieve: 1.7% by mass Oversized particles on a 0.075 mm sieve and undersized particles on a 0.25 mm sieve: 82.1% by mass Undersize of 0.075 mm sieve: 16.2% by mass

[0186]

[19] Light Ice An ice mix liquid was prepared according to the method described below using the composition shown in Table 24, and the ice crystals were evaluated in comparison with a control example that did not contain the ice crystal stabilizer of the present invention. The results are shown in Figure 4.

[0187] (Method for preparing ice mix liquid) 1. Skim milk powder, granulated sugar and ice crystal stabilizer were mixed. 2. Milk, Nice Whip E, frozen egg yolk and water were added to 1 and stirred. The mixture of 3.2 was emulsified using a homomixer ("TK Homomixer MARKII", manufactured by Tokushu Kika Kogyo Co., Ltd.) at 12,000 rpm for 10 minutes. 4. The mixture from step 3 was sealed in a retort pouch (500 mL). The product was retorted at 5.85°C for 15 minutes. The mixture from 6.5 was again stirred with a homomixer at 12,000 rpm for 10 minutes, cooled, and then vanilla extract was added. 7. The mixture was again sealed in a retort pouch and left to stand in a refrigerator at 5 to 7°C for 24 hours to obtain an ice mix liquid.

[0188] (Method for evaluating ice crystal formation) Two 0.012-0.017 mm thick, 16 mm diameter cover glasses were sandwiched between them, along with 2 μL of ice mix and a spacer SUS shim ring, and placed on a microscope cooling stage (Linkkam Scientific Instruments, "HF95"). The stage temperature history was observed by cooling to -60 °C at -90 °C / min, then immediately raising the temperature to -8 °C at +5 °C / min, and holding for 90 minutes. A digital microscope (KEYENCE, "VHX-900") was used for observation.

[0189] [Table 24]

[0190] The following ingredients were used for the lacto ice cream: Milk: "Farm-born milk" produced by the Gunma Milk Cooperative Association Nice Whip E: Emulsified oil, manufactured by Nakazawa Dairy Co., Ltd. Skim milk powder: "SkimMilkPowder Hokkaido Skim Milk Powder" manufactured by Yotsuba Dairy Co., Ltd. Granulated sugar: Granulated sugar manufactured by Nissin Sugar Co., Ltd. Frozen egg yolk: 20g frozen sweetened egg yolk, manufactured by Kewpie Corporation Vanilla extract: Vanilla extract NB No. 5, manufactured by Narizuka Corporation Ice crystal stabilizer: food starch composition obtained in Examples 1-2

[0191] FIG. 8 shows a microscopic image of ice crystals from Reference Example 17 (a) and a microscopic image of ice crystals from Example 17 (b). As shown in Figure 8, the size of the ice crystals in the lacto ice cream (Example 17) to which the food starch composition of the present invention was added as an ice crystal stabilizer was smaller than the ice crystals in Reference Example 17. This result demonstrates that the ice crystal stabilizer of the present invention can inhibit the growth of ice crystals in lacto ice cream.

Claims

1. A food starch composition, comprising: a slurry obtained by mixing, at 20°C, edible rapeseed oil in an amount twice as large as that of the food starch composition by mass and water in an amount seven times as large as that of the food starch composition in that order without heating; the slurry having a Brookfield viscosity (Pa s) measured at 30 revolutions for 30 seconds, of 2 Pa s or more and 100 Pa s or less; The slurry is cooled or heated, and the Brookfield viscosity (Pa s) measured at 30 rotations for 30 seconds is as follows: "The Brookfield viscosity at 0°C is between 2 and 30 times the Brookfield viscosity at 90°C." and A food starch composition obtained by heat-treating one or more members selected from the group consisting of raw potato starch, hydroxypropylated potato starch, phosphate-crosslinked potato starch, and hydroxypropylated phosphate-crosslinked potato starch, and a polyglycerol fatty acid ester in the presence of water under a pressure condition of 0.5 MPa to 20 MPa at 100°C or higher using an extruder, the mass ratio of the polyglycerol fatty acid ester relative to 100 parts by mass of the one or more raw starches selected from the group consisting of raw potato starch, hydroxypropylated potato starch, phosphate cross-linked potato starch, and hydroxypropylated phosphate cross-linked potato starch is 0.01 parts by mass or more and 4.8 parts by mass or less; The food grade starch composition comprises a starch-lipid complex.

2. 2. The food starch composition according to claim 1, wherein the B-type viscosity (Pa·s) of the slurry at 0°C is 5 Pa·s or more and 300 Pa·s or less.

3. The slurry was subjected to a freeze-thaw cycle under the following conditions: (Conditions for the cooling and thawing cycle) In the first step, the slurry prepared at room temperature is cooled to −10° C. at a cooling rate of −1° C. / min and maintained in that state for 15 hours or more, then heated to 60° C. at a heating rate of 45° C. / min, and then cooled again to −10° C. at a cooling rate of −1° C. / min and maintained in that state for 15 hours or more. From the second time onwards, the slurry after the first time is heated at a rate of 45°C / min until it reaches 60°C, and then cooled again to -10°C at a rate of -1°C / min and maintained at that state for 15 hours or more.

3. The food starch composition according to claim 1, wherein the difference between the B-type viscosity (Pa s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C and 60°C when the above-mentioned cooling-thawing cycle is repeated three times and the B-type viscosity (Pa s) at each temperature before the cooling-thawing cycle is within 10.0 Pa s.

4. A food starch composition obtained by heat-treating one or more members selected from the group consisting of raw potato starch, hydroxypropylated potato starch, phosphate-crosslinked potato starch, and hydroxypropylated phosphate-crosslinked potato starch, and a polyglycerol fatty acid ester in the presence of water under a pressure condition of 0.5 MPa to 20 MPa at 100°C or higher using an extruder, the mass ratio of the polyglycerol fatty acid ester relative to 100 parts by mass of the one or more raw starches selected from the group consisting of raw potato starch, hydroxypropylated potato starch, phosphate cross-linked potato starch, and hydroxypropylated phosphate cross-linked potato starch is 0.01 parts by mass or more and 4.8 parts by mass or less; The food grade starch composition comprises a starch-lipid complex.

5. 5. The food starch composition according to claim 4, wherein the polyglycerol fatty acid ester has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of 2 or more and 9 or less.

6. a slurry obtained by mixing, at 20°C, edible rapeseed oil in an amount twice as large as that of the food starch composition and water in an amount seven times as large as that of the food starch composition in this order without heating, and measuring the slurry at 30 revolutions for 30 seconds has a Brookfield viscosity (Pa s) of 2 Pa s or more and 100 Pa s or less; The slurry is cooled or heated, and the Brookfield viscosity (Pa s) measured at 30 rotations for 30 seconds is as follows: "The Brookfield viscosity at 0°C is between 2 and 30 times the Brookfield viscosity at 90°C." 6. The food starch composition according to claim 4 or 5, which satisfies the above.

7. 7. The food starch composition according to claim 6, wherein the slurry has a Brookfield viscosity of 5 Pa·s or more and 300 Pa·s or less at 0°C.

8. The slurry was subjected to a freeze-thaw cycle under the following conditions: (Conditions for the cooling and thawing cycle) In the first step, the slurry prepared at room temperature is cooled to −10° C. at a cooling rate of −1° C. / min and maintained in that state for 15 hours or more, then heated to 60° C. at a heating rate of 45° C. / min, and then cooled again to −10° C. at a cooling rate of −1° C. / min and maintained in that state for 15 hours or more. From the second time onwards, the slurry after the first time is heated at a rate of 45°C / min until it reaches 60°C, and then cooled again to -10°C at a rate of -1°C / min and maintained at that state for 15 hours or more.

8. The food starch composition according to claim 6, wherein the difference between the Brookfield viscosity (Pa s) at each of the temperatures of 20°C, 30°C, 40°C, 50°C and 60°C when the above-mentioned cooling-thawing cycle is repeated three times and the Brookfield viscosity (Pa s) at each temperature before the cooling-thawing cycle is within 10.0 Pa s.

9. a step of heat-treating a raw material mixture containing one or more members selected from the group consisting of raw potato starch, hydroxypropylated potato starch, phosphate-crosslinked potato starch, and hydroxypropylated phosphate-crosslinked potato starch, and a polyglycerol fatty acid ester, in the presence of water and under a pressure condition of 0.5 MPa to 20 MPa at 100°C or higher using an extruder, a heat-treating step in which the mass ratio of the polyglycerol fatty acid ester to 100 parts by mass of one or more raw starches selected from the group consisting of raw potato starch, hydroxypropylated potato starch, phosphate-crosslinked potato starch, and hydroxypropylated phosphate-crosslinked potato starch is 0.01 parts by mass or more and 4.8 parts by mass or less.

10. 10. The method for producing a food starch composition according to claim 9, wherein the polyglycerol fatty acid ester has an HLB value of 1 or more and 13 or less, and an average degree of polymerization of 2 or more and 9 or less.

11. 9. An emulsified composition comprising the food starch composition according to claim 1, an edible oil or fat in an amount of 0.5 to 10 times by mass and water in an amount of 0.5 to 10 times by mass relative to the food starch composition.

12. A food product comprising the food starch composition according to any one of claims 1 to 8 or the emulsion composition according to claim 11.

13. The food product of claim 12, wherein the food product is a frozen dessert.

14. A method for imparting a rich texture to a frozen dessert, the method comprising blending the food starch composition according to any one of claims 1 to 8 or the emulsion composition according to claim 11.

15. An ice crystal stabilizer comprising the food starch composition according to any one of claims 1 to 8 or the emulsion composition according to claim 11 as an active ingredient.

16. A method for stabilizing ice crystals in frozen foods, comprising blending the food starch composition according to any one of claims 1 to 8 or the emulsion composition according to claim 11.

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