Gel-like starch partial decomposition product and processed food

Abstract

[Problem] The present invention provides a gel-like starch partial decomposition product that is improved in heat resistance and suitable as a raw material for food to be cooked, and also provides a processed food. [Solution] The gel-like starch partial decomposition product has a gel-like form and is produced using a gelatinized starch partial decomposition product obtained by decomposing raw material starch with an enzyme. The gelatinized starch partial decomposition product has a dextrose equivalent of 1.4 to 3.5. The gel-like starch partial decomposition product has a weight average molecular weight of 200,000,000 to 520,000,000 and a number average molecular weight of 4,000 to 12,000, and has jelly strength of 900 g to 4,300 g as measured in accordance with JIS K 6503 (2001). The form of the gel-like starch partial decomposition product is changed from a gel-like form to a liquid form at a temperature higher than 70°C.

Description

Gel-like starch partial hydrolysate and processed foods

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

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

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

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

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

[0006] Patent No. 3169430 Patent No. 5164340

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

[0008] That is, the first invention relates to a gelatinous starch partial hydrolyzate obtained by enzymatically hydrolyzing raw starch and gelling it using a gelatinous starch partial hydrolyzate, characterized in that the gelatinous starch partial hydrolyzate has a dextrose equivalent of 1.4 to 3.5, a weight-average molecular weight of 200 million to 520 million, a number-average molecular weight of 4,000 to 12,000, and a jelly strength of 900 g to 4,300 g measured in accordance with JIS K 6503 (2001), and changes in state from gel to liquid at temperatures above 70°C.

[0009] A second invention relates to the gel-like starch partial hydrolyzate according to the first invention, wherein the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gel-like starch partial hydrolyzate is 42,000 to 60,000.

[0010] A third invention relates to the gel-like starch partial hydrolyzate according to the second invention, wherein the molecular weight dispersity (weight average molecular weight / number average molecular weight) of the gel-like starch partial hydrolyzate is 46,000 to 58,000.

[0011] A fourth invention relates to the gel-like starch partially hydrolyzed product according to any one of the first to third inventions, wherein the dextrose equivalent is 2.2 to 3.0 and the jelly strength is 960 g to 2400 g.

[0012] A fifth invention relates to the gel-like starch partial hydrolyzate according to any one of the first to third inventions, wherein the weight-average molecular weight is 220 million to 330 million and the number-average molecular weight is 4,300 to 7,000.

[0013] A sixth invention relates to the gel-like starch partial hydrolyzate according to the fourth invention, wherein the weight-average molecular weight is 220 million to 330 million and the number-average molecular weight is 4,300 to 7,000.

[0014] A seventh invention relates to the gel-like starch partial hydrolyzate according to the first invention, wherein the raw starch is potato starch.

[0015] An eighth aspect of the present invention relates to the first aspect of the present invention, wherein the storage modulus G1 and loss modulus G2 of the gel-like starch partial hydrolyzate at 40°C to 70°C satisfy the relationship of the following formula (i): G1 - G2 > 0 (i)

[0016] A ninth invention relates to the gel-like starch partial hydrolyzate of any one of the first to third, seventh and eighth inventions, wherein the gel-like starch partial hydrolyzate is used as a viscosity imparting agent for foods, an oil and fat substitute, or a pseudo-oil and fat material.

[0017] A tenth aspect of the present invention relates to the gel-like starch partial hydrolyzate of the fourth aspect of the present invention, wherein the gel-like starch partial hydrolyzate is used as any one of a viscosity imparting agent for foods, an oil and fat substitute, and a pseudo-oil and fat material.

[0018] An eleventh invention relates to the gel-like starch partial hydrolyzate of the fifth invention, wherein the gel-like starch partial hydrolyzate is used for any of the following purposes: a viscosity imparting agent for foods, an oil and fat substitute, and a pseudo-oil and fat material.

[0019] A twelfth invention relates to the sixth invention, wherein the gel-like starch partial hydrolyzate is used as any one of a viscosity imparting agent for foods, an oil and fat substitute, and a pseudo-oil and fat material.

[0020] The thirteenth invention relates to a processed food using the gelatinous starch partial hydrolyzate of the ninth invention.

[0021] The fourteenth invention relates to a processed food using the gelatinous starch partial hydrolyzate of the tenth invention.

[0022] The fifteenth invention relates to a processed food using the gel-like starch partial hydrolyzate of the eleventh invention.

[0023] The sixteenth invention relates to a processed food using the gelatinous starch partial hydrolyzate of the twelfth invention.

[0024] According to a first aspect of the present invention, a gelatinous starch partial hydrolyzate is produced by gelling a gelatinous starch partial hydrolyzate obtained by enzymatically hydrolyzing raw starch, wherein the gelatinous starch partial hydrolyzate has a dextrose equivalent of 1.4 to 3.5, a weight-average molecular weight of 200 million to 520 million, a number-average molecular weight of 4,000 to 12,000, and a jelly strength measured in accordance with JIS K 6503 (2001) of 900 g to 4,300 g, and changes from a gel state to a liquid state above 70°C, thereby improving heat resistance and allowing the gel state to be maintained up to temperatures above 70°C. This makes the gelatinous starch partial hydrolyzate suitable as an ingredient for foods that are to be cooked with heat.

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

[0026] According to the third aspect of the present invention, the gel-like starch partial hydrolysate of the second aspect has a molecular weight dispersity (weight average molecular weight / number average molecular weight) of 46,000 to 58,000, and therefore the heat resistance of the gel-like starch partial hydrolysate can be improved by adjusting the molecular weight dispersity to a predetermined amount.

[0027] According to the fourth aspect of the present invention, the productivity of the gel-like partial hydrolyzate of starch is improved because, in any one of the first to third aspects, the dextrose equivalent is 2.2 to 3.0 and the jelly strength is 960 g to 2400 g.

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

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

[0030] According to the seventh invention, the starch gel partial hydrolyzate of the first invention is characterized in that the raw material starch is potato starch, making it easy to obtain the raw material and reducing the cost of producing the starch gel partial hydrolyzate.

[0031] According to the eighth aspect of the present invention, the gel-like starch partial hydrolyzate of the first aspect satisfies the relational expression that the value obtained by subtracting the loss modulus G2 from the storage modulus G1 at 40°C to 70°C is greater than 0, and therefore, at 40°C to 70°C, the gel-like starch partial hydrolyzate behaves more strongly as an elastic body and can maintain good gel-like properties.

[0032] According to the ninth aspect of the present invention, the gel-like starch partial hydrolyzate in any one of the first to third, seventh and eighth aspects of the present invention is used as a viscosity imparting agent for foods, an oil and fat substitute food, or a pseudo-oil and fat material, and therefore the gel-like starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0033] According to the tenth aspect of the present invention, the gel-like starch partial hydrolyzate of the fourth aspect is used as a viscosity imparting agent for foods, a fat substitute food, or a pseudo-oil-like material, and therefore the gel-like starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0034] According to the eleventh aspect of the present invention, the gel-like starch partial hydrolyzate of the fifth aspect is used as a viscosity imparting agent for foods, a fat substitute food, or a pseudo-oil-like material, and therefore the gel-like starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0035] According to the twelfth aspect of the present invention, the gel-like starch partial hydrolyzate of the sixth aspect is used as a viscosity imparting agent for foods, a fat substitute food, or a pseudo-oil-like material, and therefore the gel-like starch partial hydrolyzate can be used as a viscosity imparting agent for foods, etc.

[0036] According to the processed food of the thirteenth invention, the gel-like starch partial hydrolysate of the ninth invention is used, and therefore it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolysate with improved heat resistance as an ingredient of the processed food.

[0037] According to the processed food of the fourteenth invention, the gel-like starch partial hydrolysate of the tenth invention is used, and therefore it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolysate with improved heat resistance as an ingredient of the processed food.

[0038] According to the processed food of the fifteenth invention, the gel-like starch partial hydrolyzate of the eleventh invention is used, and therefore it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolyzate with improved heat resistance as an ingredient of the processed food.

[0039] According to the processed food of the sixteenth invention, the gel-like starch partial hydrolyzate of the twelfth invention is used, and therefore it is possible to provide a processed food that is cooked by heating and that uses the gel-like starch partial hydrolyzate with improved heat resistance as an ingredient of the processed food.

[0040] 1 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for a gel-like starch partial hydrolysate according to one embodiment of the present invention (gelled partial hydrolysate of gelled starch of Prototype 1 at a concentration of 40 wt%). FIG. 2 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 2 at a concentration of 40 wt%). FIG. 3 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 3 at a concentration of 40 wt%). FIG. 4 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 4 at a concentration of 40 wt%). 1 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 5 at a concentration of 40 wt%). 2 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 6 at a concentration of 40 wt%). 3 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 7 at a concentration of 40 wt%). 4 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 8 at a concentration of 40 wt%). 1 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 9 at a concentration of 40 wt%). FIG. 2 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 10 at a concentration of 40 wt%). FIG. 3 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 11 at a concentration of 30 wt%). FIG. 4 is a graph showing changes in the storage modulus G1 and loss modulus G2 with temperature for the same gel-like starch partial hydrolysate (gelled partial hydrolysate of Prototype 11 at a concentration of 40 wt%).

[0041] A gelatinous starch partial hydrolyzate according to one embodiment of the present invention is produced by dissolving a gelatinized starch partial hydrolyzate obtained by enzymatically hydrolyzing raw starch in water or the like to form a gel. The raw starch is composed of amylose, amylopectin, and the like. This amylose has α-D-glucopyranose units linked in a linear chain via α-1,4 bonds, and amylopectin has α-D-glucopyranose units in a linear portion via α-1,4 bonds and in a branched portion via α-1,6 bonds. When the α-1,4 bonds of starch are decomposed by an enzyme, gelatinized starch partial hydrolyzate, such as dextrins, is produced. Dextrins are also known as dextrins, maltodextrins, maltooligosaccharides, and the like, and are sugar chains with linear or branched structures.

[0042] The enzyme used to decompose starch may be any enzyme capable of hydrolyzing the α-1,4 bonds in starch, and various enzymes such as α-amylase [1,4-α-D-glucan glucanohydrolase (EC 3.2.1.1)] are optimal. Many of these enzymes are derived from the genera Aspergillus and Bacillus. Of course, from the perspective of kinetic reaction theory, a higher optimum temperature is desirable to enhance reactivity. Therefore, the enzyme used to decompose starch is preferably an α-amylase derived from a thermophilic bacterium of the same genus, which has an optimum temperature of 70 to 90°C.

[0043] The starch used as the raw material for the gelatinous starch partial hydrolyzate is not particularly limited, and commercially available, readily available types can be used. For example, starches from corn (cornstarch), wheat, barley, rye, rice, sweet potato (sugar), potato (potato starch), pea, edamame, tapioca, etc., as well as starches from glutinous species such as waxy wheat, waxy millet, and waxy barnyard millet, waxy cornstarch, and glutinous rice starch can all be used. Of these, potato (potato starch) is preferred as the raw material starch. Potato starch is easily available and therefore suitable as a raw material.

[0044] Gelling starch partial hydrolysates are obtained by drying hydrolysates of starch hydrolyzed with an enzyme, and are powdery or solid dry products. As a drying method after hydrolysis, known drying methods such as spray drying, vacuum freeze drying, and vacuum drying using a vacuum drum dryer can be appropriately used. The gelling starch partial hydrolysates are gelled by dissolving them in water or the like and lowering the temperature to a predetermined temperature shown in the examples, to form gel-like starch partial hydrolysates.

[0045] Gel-like starch partial hydrolysates are generally used as fat substitutes in processed meat foods, and have a moderate viscosity at room temperature and liquefy at high temperatures. Therefore, it has been difficult to obtain a property of softening while maintaining a predetermined viscosity at relatively high temperatures, such as after cooking. Therefore, conventional gel-like starch partial hydrolysates are unsuitable as substitutes for food ingredients that soften upon cooking, such as retort pouch foods. Therefore, the present inventors conducted extensive research with the aim of obtaining a gel-like starch partial hydrolysate that softens while maintaining a predetermined viscosity at relatively high temperatures, such as after cooking, as a substitute for oily and fatty food ingredients, such as sausages, ham, and meatballs, or as a substitute or pseudo-food for reducing the calories of artificial oils and fats, margarine, butter, lard, and the like. As a result, it was found that by adjusting the dextrose equivalent (DE), weight average molecular weight (Mw), and number average molecular weight (Mn), which are indicators for understanding the properties of natural polymer compounds such as starch and resin polymer compounds, to predetermined amounts, and further by setting the jelly strength to 900 g to 4,300 g, the gel-like starch partial hydrolyzate changes in state from a gel to a liquid state above 70° C. Note that, although foods and retort pouch foods have been given as examples in the present invention, these are merely examples, and the present invention can also be used for foods eaten by animals, such as pet food.

[0046] Dextrose equivalent (DE) is one of the indicators used to assess the degree of starch degradation in gelling starch partial hydrolysates. Dextrose is another name for glucose, and starch is a polymer whose structural unit is glucose. DE = 0 indicates that the starch is undegraded; the closer the DE value is to 0, the less starch is degraded and the more similar the starch is to starch. Generally, a DE of 10 or less is called dextrin. DE = 100 indicates that the starch has been completely degraded to glucose, and the closer the DE value is to 100, the more the starch has been degraded and its molecular weight has decreased. Dextrose equivalent is measured by the Lane-Eynon method, the Bertrand method, the Wilstätter-Schudel method, etc. In the examples, the Wilstätter-Schudel method, a commonly used method for quantifying reducing sugars, is used.

[0047] The gelling starch partial hydrolysate of the present invention has a dextrose equivalent (DE) of 1.4 to 3.5, preferably 2.2 to 3.0. If the dextrose equivalent is too low, the partial starch hydrolysate will gel during the production process, making production using standard equipment difficult. If the dextrose equivalent is too high, the amount of polymer responsible for water retention will decrease, making it difficult to achieve practical gelling properties. Furthermore, the lower the dextrose equivalent (DE), the lower the degree of starch decomposition in the gelling starch partial hydrolysate, resulting in a higher viscosity. This tends to reduce the productivity of the gelling starch partial hydrolysate. Furthermore, the higher the dextrose equivalent (DE), the higher the degree of decomposition in the gelling starch partial hydrolysate, resulting in a lower viscosity. This results in improved productivity of the gelling starch partial hydrolysate. When the dextrose equivalent is 1.4 to 3.5, starch decomposition is relatively mildly suppressed, making the gelling starch partial hydrolysate more soluble in water (liquid) and easier to handle.

[0048] The weight-average molecular weight (Mw) is one of the indicators of the average molecular weight used to understand the properties of natural polymer compounds such as starch, and is defined by the following formula (ii). ｉ is the molecular weight of the molecules present in the polymer, N ｉ is the molecular weight M ｉ is the number of numerators.

[0049]

[0050] As can be seen from formula (ii), the weight-average molecular weight (Mw) is sensitively affected by the size of the constituent molecules. Therefore, the influence of even a small amount of large molecules can be taken into consideration when determining the average molecular weight. The weight-average molecular weight (Mw) of the gel-like starch partial hydrolyzate of the present invention is 200 million to 520 million, preferably 220 million to 330 million. If the weight-average molecular weight is too small, the amount of polymer responsible for water retention decreases, making it difficult to achieve practical gelling properties. If the weight-average molecular weight is too large, the partial starch hydrolyzate gels during the production process, making production using standard equipment difficult. The smaller the weight-average molecular weight, the better the productivity of the gel-like starch partial hydrolyzate tends to be. The larger the weight-average molecular weight, the more difficult it is to produce the gel-like starch partial hydrolyzate using standard equipment, tending to reduce productivity. A weight-average molecular weight of 200 million to 520 million allows for both practical gelling properties and productivity. The weight-average molecular weight can be measured using a known high-performance liquid chromatography method.

[0051] The number average molecular weight (Mn) is an index representing the average molecular weight per molecule, and is defined by the following formula (iii): ｉ and N ｉ is the same as in formula (ii) above. The gel-like starch partial hydrolysate of the present invention has a number average molecular weight (Mn) of 4,000 to 12,000, preferably 4,300 to 7,000. If the number average molecular weight is too small, the amount of polymer responsible for water retention decreases, making it difficult to achieve practical gelling properties. If the number average molecular weight is too large, the partial starch hydrolysate gels during the production process, making it difficult to produce using conventional equipment. By setting the number average molecular weight (Mn) to 4,000 to 12,000, it is possible to achieve both practical gelling properties and productivity. The number average molecular weight can be measured by a known high performance liquid chromatography method.

[0052]

[0053] The gel-like starch partial hydrolyzate of the present invention has a jelly strength of 900 g to 4,300 g, more preferably 960 g to 2,400 g. Jelly strength is an index for determining the hardness of a gel-like material and is measured in accordance with JIS-K-6503 (2001). If the jelly strength is too low, the gel-forming ability is low and it becomes difficult to maintain the shape at high temperatures. If the jelly strength is too high, it deteriorates the texture of processed foods and is therefore unsuitable as an ingredient. By having a jelly strength of 900 g to 4,300 g, the gel-like starch partial hydrolyzate imparts good elasticity to processed foods. Furthermore, the gel-like starch partial hydrolyzate can ensure a viscosity that allows it to soften while maintaining a predetermined viscosity at relatively high temperatures, such as after cooking.

[0054] As shown in the Examples below, it has been found that, in the gel-like starch partial hydrolysates of the present invention, when the dextrose equivalent (DE), weight-average molecular weight (Mw), and number-average molecular weight (Mn), which are indicators for understanding the properties of natural polymer compounds such as starch and resin polymer compounds, satisfy the above-mentioned conditions, and when the jelly strength also satisfies the above-mentioned conditions, the gel-like starch partial hydrolysates change in state from gel to liquid at temperatures above 70° C., preferably 75° C. or higher, and more preferably 95° C. or higher. In particular, it has been found that the temperature at which the property change of the gel-like starch partial hydrolysates occurs tends to be higher as the degree of hydrolysis of the gel-like starch partial hydrolysate, i.e., the dextrose equivalent (DE), decreases.

[0055] Because the property change of the gel-like starch partial hydrolyzate occurs in the temperature range exceeding 70°C, the gel-like starch partial hydrolyzate exhibits a property of softening while maintaining a predetermined viscosity at relatively high temperatures, such as after cooking of processed foods. The higher the temperature at which the property change occurs, the slower the gel-like starch partial hydrolyzate softens. In other words, the lower the degree of decomposition (DE) of a gel-like starch partial hydrolyzate, the higher its water retention and heat resistance tend to be. Therefore, the gel-like starch partial hydrolyzate can be suitably used as a substitute for ingredients that soften upon cooking, such as sausages, ham, meatballs, lard, margarine, and butter. In particular, gel-like starch partial hydrolyzates whose properties change at high temperatures can be suitably used as a substitute for foods that are cooked at relatively high temperatures.

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

[0057] The storage modulus G1 is a value that indicates behavior as an elastic body, and the loss modulus G2 is a value that indicates behavior as a viscous body. The storage modulus G1 and loss modulus G2 are measured by dynamic viscoelasticity measurement. When the relationship of the above formula (i) is satisfied and the storage modulus G1 is greater than the loss modulus G2, the gel-like starch partial hydrolyzate behaves more strongly as an elastic body and can maintain its gel-like properties in good condition.

[0058] Furthermore, the gel-like starch partial hydrolysate of the present invention has a molecular weight dispersity of 42,000 to 60,000, preferably 46,000 to 58,000. The molecular weight dispersity is an index for determining the extent of the molecular weight distribution, and is calculated by (weight average molecular weight Mw / number average molecular weight Mn). If the molecular weight dispersity is too small, the amount of polymer responsible for water retention decreases, making it difficult to achieve practical gelling properties, while if it is too large, the partial starch hydrolysate gels during the production process, making it difficult to produce using general equipment. A molecular weight dispersity of 42,000 to 60,000 makes it possible to achieve both practical gelling properties and productivity.

[0059] In the present invention, the gelatinous starch partial hydrolyzate is used as a viscosity imparting agent for food, an oil substitute, or a pseudo-oil-like material. As a viscosity imparting agent, it is used to adjust the fluidity of liquid or paste-like foods. As an oil substitute or pseudo-oil-like material, it is used as an oil raw material for processed meat foods such as ham, sausage, meatballs, and lard, and for dairy products such as margarine and butter.

[0060] Furthermore, the gelatinous starch partial hydrolyzate of the present invention can be used as a viscosity imparting agent for foods, a fat substitute, or a pseudo-oil-like substance, and can be provided as a processed food using the gelatinous starch partial hydrolyzate of the present invention. Examples of processed foods include foods in which the gelatinous starch partial hydrolyzate is used to replace part of the ingredients of foods such as ham, sausage, meatballs, lard, margarine, and butter, and composite processed foods in which the ham, sausage, meatballs, lard, margarine, butter, and other foods are combined with other processed foods. In these processed foods, the gelatinous starch partial hydrolyzate is softened by cooking while maintaining a predetermined viscosity, so that the texture of the viscosity imparting agent, fat substitute, or pseudo-oil-like substance can be well reproduced.

[0061] [Starch Processing] An appropriate amount of water was added to commercially available potato starch, and α-amylase (manufactured by Amano Enzyme Inc., product number Kleistase L1) was added to the mixture, followed by enzymatic treatment using a mini cooker (manufactured by Noritake Co., Ltd., product number NCP-6 / 10-3 / 3). After the enzymatic treatment, the potato starch liquefied product was subjected to enzyme inactivation treatment, activated carbon treatment, and filtration, and then spray-dried using a spray dryer to obtain gelatinized starch partial hydrolysates of Prototype Examples 1 to 11.

[0062] Next, the following measurements and evaluation methods were carried out on the gelling starch partial hydrolysates of Prototype Examples 1 to 11 and the gel-like starch partial hydrolysates obtained from these gelling starch partial hydrolysates. The gel-like starch partial hydrolysates were obtained by diluting the gelling starch partial hydrolysates of Prototype Examples 1 to 11 in water to a predetermined concentration corresponding to each measurement and evaluation method, dissolving them under heating to form aqueous starch solutions, and refrigerating the aqueous starch solutions to gelate them. The measurements and evaluation methods carried out were dextrose equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), molecular weight dispersity (Mw / Mn), jelly strength, gel heat resistance, storage modulus and loss modulus, and evaluation of the gel texture. The measurement and evaluation results are shown in Tables 1 to 3 below.

[0063] [Measurement of dextrose equivalent] 15 g of powder of the gelling starch partial hydrolysates of Prototype Examples 1 to 11 was dissolved in water to prepare 200 ml of aqueous solution, and the dextrose equivalent (DE) of each of the gelling starch partial hydrolysates of Prototype Examples 1 to 11 was measured using this aqueous solution according to the Wilstetter-Schudel method.

[0064] [Measurement of Weight-Average Molecular Weight, Number-Average Molecular Weight, and Molecular Weight Dispersity] The weight-average molecular weight (Mw), number-average molecular weight (Mn), and molecular weight dispersity (Mw / Mn) were measured using an HPLC (high-performance liquid chromatography) system with a gel permeation chromatography column. The HPLC system used a differential refractometer RID-20A manufactured by Shimadzu Corporation, a pump LC-20AD manufactured by Shimadzu Corporation, a column oven CTO-20A manufactured by Shimadzu Corporation, and a column SB-806HQ (inner diameter 8 mm × length 300 mm) manufactured by Resonac Corporation.

[0065] The gelling starch partial hydrolysates of Prototype Examples 1 to 11 were diluted and dissolved in pure water to a concentration of 3 wt% (solids concentration), filtered using a 0.45 μm membrane filter, and then loaded into the above-mentioned HPLC system. Pure water was used as a carrier to separate the components in the solution, the flow rate was 1.0 mL / min, and the column temperature was 70°C. SHODEX STANDARD P-82 (pullulan; peak top molecular weights: 739,000, 334,000, 216,000, 107,000, 49,700, 22,000, 9,800, 6,300) manufactured by Resonac Co., Ltd. was used as a standard substance with a known molecular weight. The molecular weight distribution data obtained by the HPLC system was analyzed using chromatogram analysis software SICμ7Plus Data Station manufactured by System Instruments Co., Ltd., and the weight average molecular weight (Mw), number average molecular weight (Mn), and molecular weight dispersity (Mw / Mn) were calculated. ｚ ) is also used as an index for understanding the properties of natural polymer compounds such as starch and resin polymer compounds, and is calculated using the above-mentioned HPLC system and chromatogram analysis software.

[0066] [Measurement of jelly strength] The gelatinized starch partial hydrolysates of Prototype Examples 1 to 11 were diluted with water to a concentration of 30 wt% (solid content concentration) and then heated and dissolved in a microwave oven to prepare aqueous starch solutions. According to JIS-K-6503 (2001), these aqueous starch solutions were refrigerated at 10°C for 17±1 hours to gel into a jelly-like state, yielding gelatinized partial starch hydrolysates. The jelly strength of the gelatinized partial starch hydrolysates was then measured in accordance with JIS-K-6503 (2001) using a rheometer COMPAC-100II manufactured by Sun Scientific Co., Ltd.

[0067] [Evaluation of Heat Resistance of Gels] The gelatinized starch partial hydrolyzates of Prototype Examples 1 to 11 were diluted with water to a concentration of 40 wt % (solid content concentration) and then heated and dissolved in a microwave oven to prepare starch aqueous solutions. 20 g of this starch aqueous solution was refrigerated at 10°C for 17 hours to gel it into a jelly-like state, thereby obtaining gelatinized starch partial hydrolyzates. Note that, for the gelatinized starch partial hydrolyzate of Prototype Example 11, a starch aqueous solution with a concentration of 30 wt % (solid content concentration) was also prepared in a similar manner to obtain a gelatinized starch partial hydrolyzate. The gelatinized starch partial hydrolyzates were then molded using a stainless steel tool with a diameter of 35 mm. The resulting gelatinized starch partial hydrolyzates, each 3 mm thick, were heated for 1 minute on a hot plate (HPR-4030, manufactured by AS ONE Corporation) heated to a predetermined temperature. After heating, the gelatinized starch partial hydrolyzates were peeled off from the hot plate, and the degree of stickiness on the hot plate surface was evaluated. Heat resistance was evaluated by increasing the heating temperature by 10°C starting from 50°C, and the evaluation was carried out at each temperature. If the hot plate surface was not sticky, it was rated as "○ (good)", if the hot plate surface was slightly sticky, it was rated as "△ (passable)", and if the hot plate surface was sticky, it was rated as "× (unacceptable)". The heating temperature for prototypes 1 to 10 and prototype 11 (30 wt%) was terminated at the temperature at which each prototype was rated as "× (unacceptable)", and for prototype 11 (40 wt%), it was terminated at 100°C.

[0068] [Measurement of storage modulus and loss modulus] The gelatinized starch partial hydrolysates of Prototype Examples 1 to 10 were diluted with water to a concentration of 40 wt % (solid content concentration), and the gelatinized starch partial hydrolysate of Prototype Example 11 was diluted to concentrations of 30 wt % and 40 wt % (solid content concentration) in water, and then heated and dissolved in a microwave oven to prepare aqueous starch solutions. 20 g of this aqueous starch solution was refrigerated at 10°C for 24 hours to gel it into a jelly-like state, yielding gelatinized partial starch hydrolysates. The gelatinized partial starch hydrolysates were then cut out using a stainless steel jig with a diameter of 35 mm. Using the resulting 3 mm-thick gel-like starch partial hydrolysates as samples, a dynamic viscoelasticity measuring device (Rheosol-G1000T, manufactured by UBM Corporation) was used to measure the storage modulus G1 and loss modulus G2 by continuously applying a strain of 1 deg to the sample sandwiched between a lower cup plate and an upper parallel plate at a frequency of 1 Hz while raising the temperature from 35°C to 90°C at a rate of 1°C / min. Figures 1 to 12 show the results of measuring the storage modulus G1 and loss modulus G2 of the gel-like starch partial hydrolysates corresponding to each prototype. It was then evaluated whether the storage modulus G1 and loss modulus G2 measured between 40°C and 70°C always satisfied the relationship G1 - G2 > 0.

[0069] [Evaluation of Gel Texture] The gelatinized starch partial hydrolysates of Prototype Examples 1 to 11 were dissolved and gelled under the same conditions as those used to evaluate the heat resistance of the gels, yielding gelatinized starch partial hydrolysates. Then, 2 g of each sample of the gelatinized starch partial hydrolysate was heated at 80°C for 1 minute using a DKM600 constant temperature incubator (manufactured by Yamato Scientific Co., Ltd.). Sensory evaluation of the gel texture was performed on both the sample heated at 80°C and the sample stored at room temperature without heating. The sensory evaluation was performed by six panelists, and the elasticity, thickness, and difficulty in dissolving were evaluated according to the following criteria, with Prototype Example 5 used as the reference product.

[0070] [Gel Elasticity] Elasticity was evaluated by placing the sample in the mouth and chewing it with the teeth. Evaluation was performed using a 5-point scale with 1 point increments from 1 to 5, with Prototype 5, the reference product, being given a score of 3, as shown below. 5 points: Much more elastic than the reference product. 4 points: Slightly more elastic than the reference product. 3 points: Equivalent to the reference product. 2 points: Slightly softer than the reference product. 1 point: Much softer than the reference product.

[0071] [Gel Thickness] Thickness was evaluated by the feel on the tongue when the sample was placed in the mouth and melted. Evaluation was performed using a 5-point scale, similar to gel elasticity, with the following evaluation criteria: 5 points: Feels significantly thicker than the reference product. 4 points: Feels slightly thicker than the reference product. 3 points: Equivalent to the reference product. 2 points: Feels slightly less thick than the reference product. 1 point: Feels significantly less thick than the reference product.

[0072] [Gel Meltability] Difficulty in dissolving was evaluated by how difficult it was for the sample to dissolve in the mouth. Evaluation was performed using a 5-point scale, similar to the evaluation of gel elasticity and viscosity, with the following evaluation criteria: 5 points: Much less likely to melt than the reference product and able to maintain its shape. 4 points: Slightly less likely to melt than the reference product and able to maintain its shape. 3 points: Equivalent to the reference product. 2 points: Slightly more likely to dissolve than the reference product. 1 point: Much more likely to dissolve than the reference product.

[0073]

[0074]

[0075]

[0076] [Results and Discussion] Assuming use as an ingredient in processed foods that are cooked with heat, the relationship between the heat resistance of the gel and the storage modulus G1 and loss modulus G2 was investigated. The gel-like starch partial hydrolysates prepared using gelling starch partial hydrolysates in Prototype Examples 1 to 4 and 8 to 11 possessed all of the desired properties. In contrast, the gel-like starch partial hydrolysates prepared using gelling starch partial hydrolysates in Prototype Examples 5 to 7 did not possess all of the desired properties.

[0077] Therefore, the physical properties of Prototype Examples 1 to 4, 8 to 11 and Prototype Examples 5 to 7 are compared. ｚ ), but clear differences were observed in dextrose equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), and jelly strength. Therefore, it is believed that the four indices of dextrose equivalent (DE), weight-average molecular weight (Mw), number-average molecular weight (Mn), and jelly strength can be used as indices of the physical properties of gel-like starch partial hydrolysates that satisfy the relationships between the heat resistance of the gel and the storage modulus G1 and loss modulus G2.

[0078] A comparison of the physical properties of Prototype Examples 1 to 4 and 8 to 11 with those of Prototype Examples 5 to 7 leads to the following: The preferred physical properties of the gelling starch partial hydrolysate are considered to satisfy all of the following: a dextrose equivalent (DE) of 1.4 to 3.5, a weight-average molecular weight (Mw) of 200 million to 520 million, a number-average molecular weight (Mn) of 4,000 to 12,000, and a jelly strength of 900 g to 4,300 g.

[0079] Furthermore, a comparison of the physical properties of Prototype Examples 1 to 4 and 8 to 11 with those of Prototype Examples 5 to 7 leads to the following: If the above four indices (DE, Mw, Mn, jelly strength) are satisfied and the molecular weight dispersity (Mw / Mn) is about 42,000 to 60,000, then it is believed that the gelatinous starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 will have improved heat resistance and can be suitably used as a raw material for processed foods that are cooked with heat.

[0080] The following was confirmed for the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11. Evaluation of gel elasticity confirmed that the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 are less likely to liquefy and are able to maintain their shape when stored at room temperature and after heating at 80°C, compared to Prototype Example 5 (reference product). Furthermore, evaluation of thickness confirmed that the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 are more thick and have a superior texture to the mouth than the reference product, even at high temperatures (80°C). The gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 were evaluated for solubility and were confirmed to be less likely to melt and more likely to maintain their shape even at high temperatures (80°C) compared to Prototype Example 5 (reference product). Prototype Example 11 was also confirmed to maintain its shape even at higher temperatures (approximately 100°C) and to soften more slowly.

[0081] Therefore, the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 were confirmed to have gel texture (elasticity, thickness, and resistance to melting) that was greater than that of Prototype Example 5 (the reference product). This suggests that when the gel-like starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11 are used as ingredients in processed foods, processed foods with excellent texture, such as elasticity, thickness, and resistance to melting, can be obtained. In particular, when the properties change at even higher temperatures (approximately 100°C), as in Prototype Example 11, suitable properties are likely to be obtained even in high-temperature cooking conditions such as oven cooking, making them suitable as ingredients in processed foods for high-temperature cooking.

[0082] Furthermore, for the gelatinous starch partial hydrolysates corresponding to Prototype Examples 1 to 4 and 8 to 11, a tendency was observed in which the higher the dextrose equivalent (DE) and the lower the weight-average molecular weight (Mw), the higher the degree of starch degradation, making the gelatinous starch partial hydrolysates less likely to gel and facilitating increased productivity. From this, the gelatinous starch partial hydrolysates of Prototype Examples 2 to 4 and 8 to 10 are considered preferable in terms of productivity. Therefore, physical properties that favor the productivity of gelatinous starch partial hydrolysates are considered to include a dextrose equivalent (DE) of 2.2 to 3.0 and a jelly strength of 960 g to 2,400 g. Furthermore, physical properties that favor the productivity of gelatinous starch partial hydrolysates are considered to include a weight-average molecular weight (Mw) of 220 million to 330 million and a number-average molecular weight (Mn) of 4,300 to 7,000.

[0083] As described above, in the present invention, the gelatinized starch partial hydrolyzate has a dextrose equivalent of 1.4 to 3.5, and the gelatinized starch partial hydrolyzate has a weight-average molecular weight of 200 million to 520 million, a number-average molecular weight of 4,000 to 12,000, and a jelly strength measured in accordance with JIS K 6503 (2001) of 900 g to 4,300 g, and changes from a gel to a liquid state above 70° C., thereby improving heat resistance and allowing the gel state to be maintained up to temperatures above 70° C. As a result, the gelatinized starch partial hydrolyzate can exhibit softening properties while maintaining a predetermined viscosity, such as those of sausages, ham, meatballs, lard, margarine, butter, etc., even at relatively high temperatures such as after cooking, making it suitable as an ingredient for foods to be cooked with heat.

[0084] The gel-like starch partial hydrolyzate of the present invention has improved heat resistance and can maintain its gel state up to temperatures exceeding 70°C. Therefore, the gel-like starch partial hydrolyzate of the present invention can slowly change its properties during cooking and is suitable as an ingredient for foods that are cooked with heat. Therefore, the gel-like starch partial hydrolyzate of the present invention is promising as a new alternative food to food ingredients that soften when cooked with heat, such as sausages, ham, meatballs, lard, margarine, butter, etc.

Claims

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

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

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

4. The gelatinous starch partial hydrolyzate according to any one of claims 1 to 3, wherein the dextrose equivalent is 2.2 to 3.0 and the jelly strength is 960 g to 2400 g.

5. The gel-like starch partial hydrolyzate according to any one of claims 1 to 3, wherein the weight average molecular weight is 220 million to 330 million and the number average molecular weight is 4,300 to 7,000.

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

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

8. The gel-like starch partial hydrolyzate according to claim 1, wherein the storage modulus G1 and the loss modulus G2 at 40°C to 70°C satisfy the relationship of the following formula (i): G1-G2>0 (i) 9. The gel-like starch partial hydrolysate according to any one of claims 1 to 3, 7 and 8, which is used for any of the following applications: a viscosity imparting agent for food, an oil and fat substitute, and an artificial oil and fat material.

10. The gel-like starch partial hydrolyzate according to claim 4, which is used for any one of the following applications: a viscosity imparting agent for foods, an oil and fat substitute, and an artificial oil and fat material.

11. The gel-like starch partial hydrolyzate according to claim 5, which is used for any one of the following applications: a viscosity imparting agent for foods, an oil and fat substitute, and an artificial oil and fat material.

12. The gel-like starch partial hydrolyzate according to claim 6, which is used for any one of the following applications: a viscosity imparting agent for foods, an oil and fat substitute, and an artificial oil and fat material.

13. A processed food characterized by using the gel-like starch partial hydrolyzate according to claim 9.

14. A processed food, characterized in that it uses the gel-like starch partial hydrolyzate according to claim 10.

15. A processed food characterized by using the gel-like starch partial hydrolyzate according to claim 11.

16. A processed food, characterized in that it uses the gel-like starch partial hydrolyzate according to claim 12.

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