JPH0851938A - Edible gelatinized starch sheet and its production - Google Patents
Edible gelatinized starch sheet and its productionInfo
- Publication number
- JPH0851938A JPH0851938A JP6191467A JP19146794A JPH0851938A JP H0851938 A JPH0851938 A JP H0851938A JP 6191467 A JP6191467 A JP 6191467A JP 19146794 A JP19146794 A JP 19146794A JP H0851938 A JPH0851938 A JP H0851938A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- sheet
- gelatinized starch
- starch sheet
- substrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 62
- 235000019698 starch Nutrition 0.000 title claims abstract description 62
- 239000008107 starch Substances 0.000 title claims abstract description 62
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000758 substrate Substances 0.000 claims abstract description 14
- 239000000725 suspension Substances 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 8
- 239000002184 metal Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000005337 ground glass Substances 0.000 description 1
- 235000021174 kaiseki Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Compositions Of Macromolecular Compounds (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、数秒間の煮込みによ
り、柔らかく且つ透明になって、摂食可能となる食用糊
化デンプンシートおよびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible gelatinized starch sheet which becomes soft and transparent by simmering for several seconds and becomes edible, and a method for producing the same.
【０００２】[0002]
【従来技術とその課題】デンプンをシート状に加工する
方法としては、デンプンのシート糊化法がある（特公昭
３９−２７４６５号公報）。この方法により製造された
糊化デンプンシートは、次いで麺状に細断され、通常の
麺として利用される。しかしながら、この糊化デンプン
シートを他の形態で利用し或いは調理するという考え
は、これまでにない。2. Description of the Related Art As a method for processing starch into a sheet, there is a starch sheet gelatinization method (Japanese Patent Publication No. 39-27465). The gelatinized starch sheet produced by this method is then chopped into noodles and used as ordinary noodles. However, the idea of utilizing or cooking the gelatinized starch sheet in other forms has never been found.
【０００３】近年食生活の多様化に伴って、新たな食感
（舌触り、歯ごたえなど）或いはテクスチャーを備えた
食品が求められるようになってきた。本発明者は、この
様な要望に応えるために、研究を重ねる過程で、糊化デ
ンプンシートを麺に加工するのではなく、シート状で利
用することを着想し、さらに研究を進めてきた。しかし
ながら、上記のデンプンシートをそのまま調理する場合
には、食品としての好ましい特性が得られないことが判
明した。With the recent diversification of eating habits, foods having a new texture (texture, texture, etc.) or texture have been demanded. In order to meet such a demand, the present inventor has conceived not to process the gelatinized starch sheet into noodles but to use it in a sheet form in the course of repeated research, and has further advanced the research. However, it has been found that when the above starch sheet is cooked as it is, preferable characteristics as a food cannot be obtained.
【０００４】[0004]
【発明が解決しようとする課題】従って、本発明は、デ
ンプンシートを利用した新たな食品を提供することを主
な目的とする。Therefore, the main object of the present invention is to provide a new food product using a starch sheet.
【０００５】[0005]
【課題を解決するための手段】本発明者は、糊化デンプ
ンシートをそのまま食品として利用するためには、どの
様な条件を充足する必要があるかを解明すべく、引き続
き実験および研究を重ねた結果、糊化デンプンシートの
水分含有量と厚さとが極めて重要であること、この両者
は、原料となるデンプン縣濁液の水分含量により制御す
ることが可能であることなどを見出した。Means for Solving the Problems The present inventor has conducted repeated experiments and studies to clarify what conditions must be satisfied in order to use the gelatinized starch sheet as a food as it is. As a result, they have found that the water content and the thickness of the gelatinized starch sheet are extremely important, and that both of them can be controlled by the water content of the starch suspension as a raw material.
【０００６】本発明は、この様な新たな知見に基づいて
完成されたものであり、下記の様な構成を備えている； １．水分含有量４０〜７０重量％で、厚さ０．５〜１．
５ｍｍであることを特徴とする食用糊化デンプンシー
ト。The present invention has been completed on the basis of such new knowledge and has the following constitutions: Water content is 40-70% by weight and thickness is 0.5-1.
An edible gelatinized starch sheet having a size of 5 mm.
【０００７】２．デンプンとその２／３〜７／２重量倍
の水とからなるデンプン縣濁液を基板上に展開し、加熱
して糊化した後、基板から剥離することを特徴とする、
水分含有量４０〜７０％で、厚さ０．５〜１．５ｍｍで
ある食用糊化デンプンシートの製造方法。2. Characterized in that a starch suspension consisting of starch and 2/3 to 7/2 times its weight of water is spread on a substrate, heated to gelatinize, and then peeled from the substrate.
A method for producing an edible gelatinized starch sheet having a water content of 40 to 70% and a thickness of 0.5 to 1.5 mm.
【０００８】本発明による食用糊化デンプンシートの製
造ステップ自体は、特に限定されないが、シート糊化法
によるのが、工程的にも、また製品の特性上からも有利
であるので、以下においては、シート糊化方法を代表例
として説明する。The production step itself of the edible gelatinized starch sheet according to the present invention is not particularly limited, but the sheet gelatinization method is advantageous in terms of process and characteristics of the product. The sheet gelatinization method will be described as a typical example.
【０００９】まず、原料デンプンにその２／３〜７／３
重量倍程度の水を加えて撹拌し、デンプン縣濁液を調製
する。次いで、得られたデンプン縣濁液を金属などから
なる基板上に展開し、オーブン中で加熱して糊化させた
後、基板から剥がすことにより所望の糊化デンプンシー
トが得られる。基板上に展開されたデンプン縣濁液の加
熱は、基板を加熱するか、オーブン内に加熱空気を導入
するか、或いは基板の加熱と加熱空気の導入とを行うこ
とにより、実施される。加熱温度は、基板上に展開され
たデンプン縣濁液が糊化される限り、特に限定されるも
のではないが、通常６０〜１００℃程度であり、より好
ましくは７０〜８０℃程度である。First, the raw starch is ⅔ to ⅓
About 1 time by weight of water is added and stirred to prepare a starch suspension. Next, the obtained starch suspension is spread on a substrate made of metal or the like, heated in an oven to be gelatinized, and then peeled from the substrate to obtain a desired gelatinized starch sheet. The heating of the starch suspension liquid spread on the substrate is carried out by heating the substrate, introducing heated air into the oven, or heating the substrate and introducing heated air. The heating temperature is not particularly limited as long as the starch suspension spread on the substrate is gelatinized, but it is usually about 60 to 100 ° C, more preferably about 70 to 80 ° C.
【００１０】原料デンプンに対する水の配合量が、上記
の範囲外である場合には、デンプン縣濁液の粘度が高す
ぎるか或いは低すぎて、基板上への均一な展開が出来な
くなるなどの理由により、厚みの調整が困難となる。ま
た、デンプンシートの水分含有量を所定値に制御するこ
とが不可能となる。When the blending amount of water with respect to the raw starch is out of the above range, the viscosity of the starch suspension is too high or too low, and uniform spread on the substrate cannot be achieved. This makes it difficult to adjust the thickness. Moreover, it becomes impossible to control the water content of the starch sheet to a predetermined value.
【００１１】原料デンプンとしては、特に制限されず、
通常のデンプン麺などの製造に使用されている馬鈴薯デ
ンプン、甘藷デンプン、コーンスターチ、タピオカデン
プンなどを単独で或いは混合して使用することができ
る。The raw starch is not particularly limited,
Potato starch, sweet potato starch, corn starch, tapioca starch and the like which are commonly used in the production of starch noodles and the like can be used alone or in combination.
【００１２】本発明による食用糊化デンプンシートは、
０．５〜１．５ｍｍの厚さであることを必須とする。デ
ンプンシートの厚さの調整は、基板にデンプン縣濁液を
展開する際に行っても良く、展開後且つ糊化前に行って
も良く、或いは糊化後に行っても良い。The edible gelatinized starch sheet according to the present invention comprises:
It is essential that the thickness is 0.5 to 1.5 mm. The thickness of the starch sheet may be adjusted when the starch suspension is spread on the substrate, after spreading and before gelatinization, or after gelatinization.
【００１３】本発明による食用糊化デンプンシートを商
品として市場で流通させる場合には、デンプンシートを
ミョウバンなどで処理して所定量以上の吸水を抑制した
状態で、ｐＨ５以下に調整した封入液とともに容器内に
密封し、冷蔵保存することが好ましい。食品として使用
する場合には、密封容器から取り出し、水洗した後、所
定の調理法に供すればよい。When the edible gelatinized starch sheet according to the present invention is marketed as a commercial product, the starch sheet is treated with alum or the like to prevent water absorption of a predetermined amount or more and together with an enclosed liquid adjusted to pH 5 or less. It is preferably sealed in a container and stored refrigerated. When it is used as food, it may be taken out from the sealed container, washed with water, and then subjected to a predetermined cooking method.
【００１４】本発明による食用糊化デンプンシートは、
ある程度老化した状態では、不透明であるが、９０℃以
上の熱水に浸漬すると、熱水温度、シートの水分含有量
および厚さなどによっても異なるが、３〜１０秒程度の
短時間内に透明状態となり、摂食可能な程度に柔らかく
なる。従って、例えば、本発明の食用糊化デンプンを鍋
物の食材として使用する場合には、子どもにとっても、
摂食時期の判断が容易に出来る。The edible gelatinized starch sheet according to the present invention comprises:
It is opaque when it is aged to some extent, but when immersed in hot water at 90 ° C or higher, it is transparent within a short time of about 3 to 10 seconds, depending on the hot water temperature, the water content of the sheet and the thickness. And becomes soft enough to eat. Therefore, for example, when the edible gelatinized starch of the present invention is used as a food material for a pot, even for children,
You can easily determine when to eat.
【００１５】[0015]
【発明の効果】本発明によれば、以下のような顕著な効
果が得られる。According to the present invention, the following remarkable effects can be obtained.
【００１６】（１）本発明によるデンプンシートは、数
秒程度の煮沸調理で、透明となり、摂食可能な程度に柔
らかくなる。すなわち、透明となる時期と柔らかくなる
時期とが一致するので、外観の変化から摂食の時期を知
ることが出来る。この様なことは、従来の板ハルサメな
どの類似のデンプン食品では、不可能である。(1) The starch sheet according to the present invention becomes transparent and becomes soft enough to be eaten by boiling for about several seconds. That is, since the time of becoming transparent and the time of becoming soft coincide with each other, the time of eating can be known from the change in appearance. This is not possible with similar starch foods such as traditional plate halves.
【００１７】（２）調理前にデンプンがある程度老化し
ている時点では、白っぽいスリガラス状のデンプンシー
トが、数秒の煮沸調理により、透明な美しいガラス状に
なるので、例えば鍋物料理の食材として使用する場合に
は、外観上の変化を楽しむことも出来る。(2) When the starch is aged to some extent before cooking, the whitish ground glass-like starch sheet turns into a beautiful transparent glass by boiling for several seconds. In some cases, you can enjoy the change in appearance.
【００１８】（３）本発明によるデンプンシートから
は、その適度の厚みと柔らかさの故に、独特の歯ごた
え、舌触り、喉ごしなどが感じられ、従来にない食感が
得られる。従って、新規な調理メニューを開発するため
の新素材として有用である。(3) From the starch sheet according to the present invention, due to its appropriate thickness and softness, a unique texture, texture, and throat feeling can be felt, and an unprecedented texture can be obtained. Therefore, it is useful as a new material for developing a new cooking menu.
【００１９】[0019]
【実施例】以下に実施例を示し、本発明の特徴とすると
ころをより一層明確にする。EXAMPLES Examples are shown below to further clarify the features of the present invention.
【００２０】実施例１ 馬鈴薯デンプン３００ｇと水３００ｇとを撹拌混合し
て、デンプン縣濁液を調製し、金属板上に厚さ０．７ｍ
ｍに展開し、無給水状態で７０〜１００℃で加熱して、
糊化デンプンシートを形成させた後、金属板から剥離
し、冷蔵庫に収容して、老化させた。得られたスリガラ
ス状の不透明なデンプンシートを３．５ｃｍ×１０ｃｍ
の短冊形状に裁断し、所望の食用糊化デンプンシートを
得た。Example 1 300 g of potato starch and 300 g of water were stirred and mixed to prepare a starch suspension, which was 0.7 m thick on a metal plate.
Expand to m and heat at 70-100 ° C without water supply,
After forming the gelatinized starch sheet, the gelatinized starch sheet was peeled off from the metal plate, stored in a refrigerator and aged. The ground glass opaque starch sheet obtained is 3.5 cm x 10 cm.
To obtain a desired edible gelatinized starch sheet.
【００２１】得られたデンプンシートを鍋物料理の食材
として使用したところ、沸騰する鍋の中に数秒間漬ける
だけで透明となり、摂食に適した柔らかな状態となっ
た。このことは、不透明から透明への状態変化を食べ頃
を示すインジケーターとして利用し得ることを示してい
る。When the obtained starch sheet was used as an ingredient for hot pot dishes, it became transparent just by soaking it in a boiling pot for a few seconds, and became a soft state suitable for feeding. This indicates that the change of state from opaque to transparent can be used as an indicator of when to eat.
【００２２】透明な状態でのデンプンシートは、他の食
材（野菜、肉など）の彩りとマッチして、鍋の内容物を
美しく引き立たせるものであった。The starch sheet in a transparent state matches the color of other ingredients (vegetables, meat, etc.) and beautifully complements the contents of the pot.
【００２３】実施例２ 馬鈴薯デンプン３００ｇと水３００ｇとを撹拌混合し
て、デンプン縣濁液を調製し、金属板上に厚さ１．０ｍ
ｍに展開し、無給水状態で７０〜１００℃で加熱して、
糊化デンプンシートを形成させた後、金属板から剥離
し、７ｃｍ×７ｃｍの大きさに切断した。Example 2 300 g of potato starch and 300 g of water were stirred and mixed to prepare a suspension of starch, which was 1.0 m thick on a metal plate.
Expand to m and heat at 70-100 ° C without water supply,
After forming the gelatinized starch sheet, it was peeled from the metal plate and cut into a size of 7 cm × 7 cm.
【００２４】得られたスリガラス状の不透明なデンプン
シートを懐石煮物碗に利用した。すなわち、季節の彩り
のある他の具に上にこのデンプンシートをのせた後、熱
い吸い地をはることにより、柔らかく且つ透明なシート
と具とは絶妙な取合わせとなり、内容物は、非常に美し
く、品格のある趣を呈した。The frosted glass-like opaque starch sheet obtained was used in a kaiseki stew bowl. In other words, by placing this starch sheet on top of other seasonal ingredients, and then applying a hot sucking land, a soft and transparent sheet and ingredient are in perfect combination, and the contents are very It has a beautiful and dignified taste.
【００２５】実施例３ 馬鈴薯デンプン３００ｇと水３００ｇとを撹拌混合し
て、デンプン縣濁液を調製し、金属板上に厚さ０．９ｍ
ｍに展開し、無給水状態で７０〜１００℃で加熱して、
糊化デンプンシートを形成させた後、金属板から剥離
し、１０ｃｍ×１０ｃｍの大きさに切断した。Example 3 300 g of potato starch and 300 g of water were stirred and mixed to prepare a starch suspension, which was 0.9 m thick on a metal plate.
Expand to m and heat at 70-100 ° C without water supply,
After forming the gelatinized starch sheet, it was peeled from the metal plate and cut into a size of 10 cm × 10 cm.
【００２６】得られたスリガラス状の不透明なデンプン
シートを包み物料理に利用した。すなわち、すでに火を
通してある具をデンプンシートで括り、カンピョウで縛
り、数分間蒸した。The frosted glass-like opaque starch sheet thus obtained was used for wrapped dishes. That is, the ingredients that had already been cooked were wrapped in starch sheets, tied with camphor and steamed for a few minutes.
【００２７】その結果、包みが透明な巾着様の食品が得
られた。この食品は、外部から中身の具を見ることが出
来るという点で、従来存在しなかったユニークなもので
あった。As a result, a purse-like food having a transparent package was obtained. This food was unique in that it could not be seen from the outside because it was possible to see the ingredients inside.
Claims (2)
１．５ｍｍであることを特徴とする食用糊化デンプンシ
ート。1. A water content of 40 to 70% and a thickness of 0.5 to
An edible gelatinized starch sheet, which is 1.5 mm.
とからなるデンプン縣濁液を基板上に展開し、加熱して
糊化した後、基板から剥離することを特徴とする、水分
含有量４０〜７０％で、厚さ０．５〜１．５ｍｍである
食用糊化デンプンシートの製造方法。2. A starch suspension liquid comprising starch and 2/3 to 7/2 times its weight of water is spread on a substrate, heated to gelatinize, and then peeled from the substrate. A method for producing an edible gelatinized starch sheet having a water content of 40 to 70% and a thickness of 0.5 to 1.5 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6191467A JPH0851938A (en) | 1994-08-15 | 1994-08-15 | Edible gelatinized starch sheet and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6191467A JPH0851938A (en) | 1994-08-15 | 1994-08-15 | Edible gelatinized starch sheet and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0851938A true JPH0851938A (en) | 1996-02-27 |
Family
ID=16275145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6191467A Pending JPH0851938A (en) | 1994-08-15 | 1994-08-15 | Edible gelatinized starch sheet and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0851938A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007189939A (en) * | 2006-01-19 | 2007-08-02 | Morii Shokuhin Kk | Konjak-containing instant starch noodle and method for producing the same |
-
1994
- 1994-08-15 JP JP6191467A patent/JPH0851938A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007189939A (en) * | 2006-01-19 | 2007-08-02 | Morii Shokuhin Kk | Konjak-containing instant starch noodle and method for producing the same |
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