JPH1061A - Starch-containing food and method for producing the same - Google Patents

Abstract

(57) [Summary] [Problem] To provide a starch-containing food that can be easily and simply swelled uniformly without performing swelling by roasting or the like. SOLUTION: A starch-containing food product in which a pregelatinized starch, a polysaccharide and water are mixed, molded and adjusted to a water content of 8 to 14%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a starch-containing food, and more particularly, to a starch-containing food which is easily swelled by microwaves by adjusting the water content using a pregelatinized starch or starch and a polysaccharide, and a method for producing the same. About.

[0002]

2. Description of the Related Art In recent years, the penetration rate of microwave ovens for home use has been remarkable. 24 used in the microwave
The principle of heating a 50-MHz microwave substance is that vibration is applied to the constituent atoms of the substance to cause friction between the atoms. Therefore, unlike the heating by infrared rays used in ordinary foods, it has the property of heating from the inside and heating more rapidly than far infrared rays. Therefore, the following techniques are disclosed for starch-containing foods using such microwaves or polysaccharides. That is, JP-A-52-128262 discloses a food rice confectionery dough obtained by adding xanthan gum or one or more of locust bean gum, guar gum, cod gum, karaya gum and red algae extract to a rice confectionery dough main material. The material is disclosed in JP-A-62-296832 by adding xanthan gum and locust bean gum, tara gum or another gelling agent to a pregelatinized starchy aqueous batter or dough, or by adding carrageenan, furcellane, alginic acid or Foam starch-based confectionery container material with agar added
Further, JP-A-3-195450 discloses that a predetermined processed product of starch dough which has been steamed and kneaded and has a water content of 12 to 14% is coated with an edible gum-like layer, Disclosed are snack varieties which are snack confections which are swelled by wave irradiation treatment and wherein the processed product of the starch dough is cereal and / or rhizome starch.

[0003]

The prior art has a problem. That is, in JP-A-52-128262, starch is not uniformly swelled because rice flour, wheat flour, starch and the like are used because the rice confectionery dough material is used.
Some unswelled starch remained and affected the texture and the like. Also, in Japanese Patent Application Laid-Open No. 62-296832, although the pre-gelatinized rice cake flour is used, it is expanded by roasting, and when baking, skill is required, and a uniform product cannot always be produced. . Further, Japanese Patent Application Laid-Open No. 3-195
No. 450 discloses a snack variety coated with a gum, and when manufactured, has a moisture content of 12 to 14
%, The gum was coated, and the solution in which the gum was dissolved drips, causing a problem in the production process.
In view of the above situation, the present invention provides a starch-containing food which can be easily and easily made without swelling and roasting by uniformly swelling and pregelatinizing starch and a method for producing the same. Is what you do.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies and have found that starch is easily and easily and uniformly swelled with pregelatinized starch or starch and a polysaccharide. It has been found that a starch-containing food can be obtained by pregelatinization without further need for a coating treatment, and the present invention has been completed.

[0005] The starch-containing food according to the present invention is prepared by mixing a pregelatinized starch, a polysaccharide and water, molding the mixture, and reducing the water content to 8%.
It is adjusted to ~ 14%. Further, another starch-containing food according to the present invention is obtained by mixing starch, a polysaccharide, and water, heating the mixture to gelatinize the starch, and then molding the mixture to reduce the water content by 8 to 14%.
It is adjusted to. And the said starch can be what contains 80% or more of amylopectin. In addition, the molding may be a plate having a thickness of 2 to 10 mm. The food may be expanded by irradiation with microwaves. Due to the pregelatinization in this manner, the starch particles remain in a uniform state without leaving any starch granules, and further, by using the starch and the polysaccharide, the starch molecules and the polysaccharide molecules become entangled with each other, and the dough is easily expanded.

[0006] The method for producing a starch-containing food according to the present invention comprises:
a step of mixing the pregelatinized starch, the polysaccharide and water, a step of molding a mixture of the pregelatinized starch and the polysaccharide, and adjusting the molded product to a water content of 8 to 14%. Process. Further, another method for producing a starch-containing food according to the present invention, a step of mixing starch, polysaccharide and water, a step of heating the mixture of starch and polysaccharide to gelatinize starch, forming a mixture of a pregelatinized starch and a polysaccharide; and 8 to 14%
And a step of adjusting the water content of the mixture. The step of adjusting the molded product to a moisture content of 8 to 14% can be performed by ventilation drying.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The starch-containing food according to the present invention is
It contains starch and contains polysaccharides, and is further molded to adjust the water content to 8 to 14%. In addition, the starch-containing food can be expanded by microwaves, and the expanded state is a food having a soft texture in which the inside and the outside are porous. The porous material is one in which bubbles are formed independently or continuously. The food can be applied to croutons, confectionery and the like.

[0008] Further, the starch used in the present invention is a high molecular weight starch having a large number of glucoses bonded thereto. Such starch is a state in which amylose and amylopectin are used alone or in a mixed state, and amylose is a linear state in which glucose is α-1,4 bonded. Amylopectin, like amylose, is a chain in which glucose is branched by α-1,4 bonds and further branched by α-1,6 bonds to form a tuft of glucose. Specific examples of the starch include wheat starch, potato starch, sweet potato starch, corn starch, cassava starch, sago starch, rice starch, and the like. In the present invention, one or two selected from the above-mentioned starches can be used.
More than one species can be used. Preferably 80%
The starch containing amylopectin is particularly preferably corn starch. The pregelatinized starch used in the present invention is obtained by pregelatinizing the above starch. As a method for producing the starch, starch is gelatinized, and usually, starch is added to water and heated to form a paste, which is rapidly dried while dripping in a dryer such as a drum dryer, and then powdered by a mill or the like. It was made. The amount of starch contained in the starch-containing food according to the present invention is 3
0 to 100 parts, preferably 70 to 100 parts can be used. That is, if the amount to be contained is less than 30 parts, the amount of starch is insufficient and the starch does not swell. Therefore, it is desirable that the amount of starch to be contained is within the above range. In this case, pregelatinized starch and starch can be mixed and used.

Polysaccharides are used in foods and are used in various foods as gelling agents, thickening polysaccharides, and stabilizers. Specifically, xanthan gum, carrageenan, locust bean gum, gellan gum, Pectin,
Agar and the like can be exemplified, and one or more selected from the exemplified ones can be used in combination. Preferably, xanthan gum having good compatibility with starch is used. Xanthan gum (English name: Xanthan gum) in the present invention is also called xanthan gum and is a gram-negative bacterium, Xanthomonas campestris.
ris) is a polysaccharide produced extracellularly by using carbohydrates as a nutrient source, and has two molecules of D-mannose and one molecule of D-glucuronic acid in the main chain consisting of α-1,4 bonds of β-D-glucose. Is a polysaccharide linked in a side chain. The carrageenan according to the present invention belongs to the order of the red algae, Cypress (Chondorus Crispus LYNG).
B, Gigartina tenella HARV,
Eucheuma muricatuum W. v. Bo
ssforma depauperata W. v. BO
SS, Hypnea japonica TANAK
A) It is a polysaccharide in which galactose and anhydrogalactose are combined and extracted from water from seaweed. And it can be classified into three types: copper carrageenan, iota carrageenan, and lambda carrageenan. The locust bean gum in the present invention is a perennial evergreen tree grown in Mediterranean countries (Cer.
atonia suliqua L .; ) Is a polysaccharide obtained from the endosperm part of the seed, and the constituent sugars are galactose and mannose. Gellan gum in the present invention is Pseudomonas elodea (scientific name: Pseudomonas).
elodea) is a polysaccharide produced extracellularly when cultured using corn syrup as a carbon source, and the constituent sugars include glucose, glucuronic acid and rhamnose. The pectin in the present invention is contained in the citrus peel, and has galacturonic acid as a constituent sugar,
Some of the carboxyl groups are methylesterified. The types are classified into low methoxyl pectin and high methoxyl pectin according to the degree of methyl esterification. The agar in the present invention is an extract obtained from seaweeds included in the red algae genus Ogonori and Amanita. The polysaccharide consists of agarose and agaropectin. The constituent sugars are galactose and anhydrogalactose. The amount of such a polysaccharide to be contained in the starch-containing food according to the present invention is 0.01 to 3 parts, preferably 0.5 to 2.0 parts.
It can be 0 parts. That is, if the content is less than 0.01 part, it is too small to be expanded, and if it is more than 3 parts, it is difficult to expand when irradiated with microwaves and further expanded. Has a bad texture. Therefore, the amount of the polysaccharide to be contained is desirably within the above range.

The water used in the present invention includes hard water, soft water,
Any of ion-exchanged water, distilled water and tap water can be used. The amount of the water to be contained in the starch-containing food according to the present invention can be 5 to 100 parts, preferably 30 to 80 parts, per 100 parts of starch. That is, if the content is less than 5 parts, molding cannot be performed because the sufficient amount of water is insufficient, and if it is more than 100 parts, it adheres to equipment and molding becomes difficult, and There are problems such as taking time to adjust the rate. Therefore, the amount of water to be contained is desirably within the above range.

[0011] The pregelatinization of starch by mixing and heating starch, polysaccharide and water is achieved by heating. In this heating, heating is performed at a temperature higher than the gelatinization temperature of the starch. By this heating, the starch becomes α
State. As a heating method, a mixture obtained by heating and mixing using a kneader or a flat pot is heated in a paste form.

The starch-containing food according to the present invention has a water content of 8 to
The water content is adjusted to 14%, preferably 8 to 12%. If the water content is less than 8%, scorching occurs when irradiated with microwaves, and if it is more than 15%, it takes a long time to expand, and The swelling causes a problem that the porous state cannot be obtained due to expansion into a balloon shape, and the texture deteriorates. Therefore, the content is preferably in the above range.

In the present invention, the microwave is 80
It has a wavelength of 0 to 2500 MHz. It is particularly preferable to use one having a wavelength of 2400 to 2500 MHz which is recognized in Japan and is also used for a home microwave oven.

In the present invention, the pregelatinized starch or starch, the polysaccharide and water are mixed and then molded. At this time, a plate having a thickness of 2 to 10 mm can be formed. In other words, when the thickness is less than 2 mm, when swelled by microwaves, the interior tends to burn,
On the other hand, if the thickness is more than 10 mm, this will also cause scorching inside and lower the product value. Therefore, it is desirable that the thickness be in the above range.

In the method for producing a starch-containing food according to the present invention, the step of mixing the pregelatinized starch, the polysaccharide and the water includes the step of mixing the polysaccharide and the water using the pregelatinized starch. And In that step, the polysaccharide and the starch may be powder-mixed, and water may be added and mixed, or the polysaccharide may be previously dissolved in water and mixed. In such steps, a mixer is preferably used, and as the mixer, a vertical mixer for a kneader or a bread can be used. When using a vertical mixer, a dough hook is preferably used for stirring. Also, it is preferable that the mixing be performed in an environment of 10 to 30 ° C. and the rotation speed is 50 to 300 rpm.

In the step of heating the mixture of starch and polysaccharide to gelatinize the starch, the starch is gelatinized. In this case, the mixture can be achieved by a heating means such as a kneader.

The step of forming a mixture of the pregelatinized starch and the polysaccharide is to prepare the mixture into an appropriate shape. In this case, it can be formed into a plate, lump, sphere, or the like. It is preferably formed into a plate shape, particularly preferably a disk shape or a square plate shape. Further, in the case of a plate shape, the thickness is 2 to 1 as described above.
It is good to be 0 mm. In the case of this molding, it can be molded by putting it in an appropriate mold, or after forming the mixture into a band shape by means of a rolling mill or the like, and then cutting it to an appropriate size using a means such as a cutter. . As the rolling mill, it is possible to use a similar one such as a bread moulder and a reverse sheeter.

The step of adjusting the moisture content of the molded product to 8 to 14% is performed in order to adjust the moisture content of the mixture so that the mixture is expanded without burning when heated by microwaves. Things. In the present invention,
The moisture content can be adjusted by a drying means. As specific drying means, heating drying,
Ventilation drying, vacuum drying, far infrared drying and the like can be exemplified. Ventilation drying is preferable, and the drying temperature of the ventilation drying is desirably in the range of 40 to 50 ° C.

The step of swelling by irradiating a microwave in the present invention is to swell using a microwave with the water content adjusted to 8 to 14%. In this case, as described above, a microwave having a wavelength of 800 to 2500 MHz can be used. It is particularly preferable to use one having a wavelength of 2400 to 2500 MHz, which is recognized in Japan and is also used in home microwave ovens. The irradiation time depends on the shape at the time of molding, but irradiation is preferably performed for 10 to 60 seconds for the starch-containing food of 7 to 10 g according to the present invention. For irradiation, a continuous or batch type microwave dryer or microwave oven can be used.

In the present invention, a seasoning, a spice, a gelling agent and the like can be mixed as required in addition to the above-mentioned starch, polysaccharide and water. As the seasonings, amino acids such as sodium glutamate, salt, inosinic acid, guanylic acid,
Soy sauce and the like can be exemplified. Examples of spices include pepper, ginger, sage and the like.

[0021]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the present invention will be described based on embodiments.
The present invention is not limited to this embodiment. (Example 1) In Example 1, a starch-containing food was prepared by the following formulation. That is, 80 parts of pregelatinized waxy starch (corn starch), 15 parts of alpha corn grits and 5 parts of pregelatinized potato starch were powder-mixed, and 60 parts of a 0.05% xanthan gum aqueous solution was mixed.
The xanthan gum contained 0.03 parts. For mixing, a vertical mixer for bread is used at 236 rpm using a hook.
For 10 minutes. Then, it was stretched to a thickness of 3 mm using a rolling pin and formed into a size of 4 × 6 cm. Then, this is dried for about 6 hours in a ventilation dryer having a temperature range of 43 to 45 ° C. in the refrigerator, and after adjusting the water content to 9%, using a microwave oven having a rated output of 600 watts. Irradiation with microwaves of 2450 MHz was performed for about 40 seconds to obtain a starch-containing food. As a result, it had a crisp texture and was delicious. Further, this product was kept delicious at room temperature for 6 months without change in taste.

Example 2 In Example 2, a starch-containing food was prepared by the following formulation. That is, except that 95 parts of pregelatinized waxy starch, 5 parts of pregelatinized potato starch, 50 parts of a 0.05% xanthan gum aqueous solution, and 0.3 parts of sodium glutamate and 4 parts of kimchi powder were used as seasonings. The same operation as in Example 1 was performed to obtain a starch-containing food. The xanthan gum contained 0.025 parts. As a result, Example 2 had a crispy texture and was delicious as in Example 1. Also,
This product was stored at room temperature for 6 months and remained delicious without change in taste.

Example 3 In Example 3, a starch-containing food was prepared by the following formulation. That is, 80 parts of pregelatinized waxy starch, 5 parts of pregelatinized potato starch, and α
A starch-containing food was obtained by performing the same operation as in Example 1 except that 20 parts of corn grits, 100 parts of a 0.05% xanthan gum aqueous solution, and 0.3 parts of sodium glutamate and 4 parts of kimchi powder were used as seasonings. Was.
In addition, xanthan gum contained 0.05 part. As a result, a crispy texture was obtained in Example 3 as in Example 1, and the product was delicious. Further, this product was kept delicious at room temperature for 6 months without change in taste.

(Comparative Example 1) As Comparative Example 1, rice cake 40
Parts, pre-gelatinized rice cake 54 parts, sugar 5 parts, xanthan gum 0.5
Guar gum, 37.5 parts of guar gum was steamed, kneaded with a kneader and spread. This dough was cut into about 10 g and roasted to obtain a starch-containing food. As a result, although it had a crisp texture, it was roasted, causing a burning smell, and the production was troublesome.

Comparative Example 2 As Comparative Example 2, rice starch 1 was used.
00 parts, 60 parts of water at 30 ° C., 0.5 parts of xanthan gum, 0.25 parts of guar gum and 0.25 parts of tara gum are mixed with a mixer, divided into about 20 g, steamed, and further mixed and allowed to cool with a mixer. Extended. The dough was cut into 10 g, dried, roasted and dried to obtain a starch-containing food. As a result, although it had a crisp texture, it was roasted, causing a burning smell, and the production was troublesome.

Comparative Example 3 In Comparative Example 3, 100 parts of corn starch was mixed with 72.5 parts of water, and the mixture was divided appropriately and put into a steamer to steam the dough for about 45 minutes. Further, the dough was milled for about 2 minutes with a mochi mill, then kneaded and cooled, and was then cut with a cutter to a thickness of 2 mm.
It is molded into a 5cm square flat plate and the moisture is 12-14
% To obtain a processed dough. Further, this was immersed in a gummy solution consisting of 1 part of gellan gum, 5 parts of sugar and 94 parts of water, coated on the outer surface of the processed product, and dried to obtain a starch-containing food. As a result, although it had a crisp texture, the gum texture adhered to the teeth due to the coating of the gum texture, and the texture was poor. In addition, gum was dripped during the production, which was troublesome.

(Comparative Example 4) As Comparative Example 4, Example 1 was used.
The same operation as in Example 1 was performed except that the water content was adjusted to 8% to obtain the same starch-containing food. As a result, since the water content was low, a burnt smell was generated and the taste was not delicious.

Comparative Example 5 As Comparative Example 5, Example 1 was used.
The same operation as in Example 1 was performed except that the water content was adjusted to 15% to obtain the same starch-containing food. As a result, since the water content was high, puffing took a long time, and a burning smell was generated, which was not delicious. In addition, Comparative Example 1,
As for 2, 3, 4, and 5, the quality was poor and the condition was poor even after storage for 6 months, and there was a problem with eating.

[0029]

According to the starch-containing food of the present invention, starch is pregelatinized using starch, polysaccharide and water, so that a uniform dough without starch granules can be obtained. And the molecules of the polysaccharide are intertwined, and the water content is 8 to 14
%, It is possible to easily swell by irradiating a microwave. As a result, it is possible to obtain a delicious and crisp texture without burning odor. In addition, according to the method for producing a starch-containing food according to the present invention, the food can be easily produced, so that it can be produced at low cost. Furthermore, since there is no roasting step, it can be easily and easily manufactured without requiring skill.

Claims (8)

[Claims] 1. A starch-containing food, wherein a pregelatinized starch, a polysaccharide and water are mixed and molded to adjust the water content to 8 to 14%. 2. A starch-containing food product wherein starch, polysaccharide and water are mixed and heated to gelatinize the starch, and then molded to adjust the water content to 8 to 14%. 3. The starch-containing food according to claim 1, wherein the starch contains 80% or more of amylopectin. 4. The starch-containing food according to claim 1, wherein the molding is a plate having a thickness of 2 to 10 mm. 5. The starch-containing food according to claim 1, wherein the food is expanded by irradiation with microwaves. 6. A step of mixing a pregelatinized starch, a polysaccharide and water, a step of forming a mixture of the pregelatinized starch and a polysaccharide, and a step of mixing the formed substance with a water content of 8 to 14%. Adjusting the content, and a method for producing a starch-containing food. 7. A step of mixing the starch, the polysaccharide and water, a step of heating the mixture of the starch and the polysaccharide to gelatinize the starch, and a step of mixing the gelatinized starch and the polysaccharide. A method for producing a starch-containing food, comprising: a step of molding a product; and a step of adjusting the molded product to a moisture content of 8 to 14%. 8. The method for producing a starch-containing food according to claim 7, wherein the step of adjusting the molded product to a moisture content of 8 to 14% is by ventilation drying.