阅读说明：本技术 马铃薯淀粉 (Potato starch ) 是由 桑原明香 前田龙郎 卫藤馨子 榊原通宏 于 2019-02-06 设计创作，主要内容包括：本发明提供不溶于水可用作勾芡材料、且也适合作为油炸食品的面衣材料的马铃薯淀粉。马铃薯淀粉,其以体积标准计含有35％以上的粒径60～300μm的粒子。(The present invention provides a potato starch which is insoluble in water, useful as a thickening material, and also suitable as a material for a batter for fried foods. A potato starch comprising at least 35% by volume of particles having a particle diameter of 60 to 300 μm.)

1. A potato starch comprising at least 35% by volume of particles having a particle diameter of 60 to 300 μm.

2. The potato starch of claim 1 comprising a granulated starch.

3. Potato starch according to claim 1 or 2, wherein the volume mean diameter is 40 to 300 μm.

4. The potato starch of any one of claims 1-3 filled in a shake-out container.

5. Potato starch according to claim 4, wherein the vibration-out container has 2 to 9 vibration-out openings with a maximum width of 2 to 20 mm.

6. A potato starch composition comprising 70% by mass or more of the potato starch of any one of claims 1 to 3.

7. The potato starch composition of claim 6 filled in a shake-out container.

8. The potato starch composition of claim 7 wherein the shake-out container has 2 to 9 shake-out holes having a maximum width of 2 to 20 mm.

9. A method for thickening food, comprising: directly adding the potato starch of any one of claims 1-3 or the potato starch composition of claim 6 to a subject food product for mixing.

10. A method of making a dry fried food product, the method comprising: a potato starch according to any one of claims 1 to 3 or a potato starch composition according to claim 6 sprinkled over and adhered to a foodstuff.

11. The method of claim 9 or 10, wherein the potato starch or potato starch composition is used by shaking it out of a shaking container.

12. The method of claim 11, wherein the shake-out container has 2 to 9 shake-out holes having a maximum width of 2 to 20 mm.

13. Use of the potato starch of any one of claims 1 to 3 or the potato starch composition of claim 6 as a starching material for food or as a batter material for dry-fried food.

14. Use according to claim 13, wherein the potato starch or potato starch composition is used by shaking it out of a shaking container.

15. The use according to claim 14, wherein the vibration-out container has 2 to 9 vibration-out holes having a maximum width of 2 to 20 mm.

Technical Field

The present invention relates to potato starch which is useful as a starchy material (とろみ and け materials) for cuisine or as a material (coating material) for the surface of fried foods (yangzhong article).

Background

Potato starch is widely used as a material for a batter for liquid foods such as soup and sauce (ソース), a batter for fried foods such as dry fried foods (から yangzhong-rice), and a material for a batter for imparting stickiness to noodles or fish meat paste products ( り material) in cooking or food production. However, potato starch is easily scattered and spread around, and on the other hand, the particles are easily aggregated, so that there is a problem in handling. For example, when potato starch is added directly to a heated food, starch powder is not uniformly dispersed in the food and aggregates, resulting in so-called lumps (ダマ). Therefore, in the case of using potato starch as a starch topping material for liquid foods, it has been conventionally necessary to disperse the potato starch in a small amount of water (so-called "water-soluble") and add the starch to the liquid food.

Patent document 1 describes: granular potato starch produced by dehydrating, granulating, grading, drying and sieving potato starch can be used for thickening by directly adding the granular potato starch to a material without forming lumps after being immediately dissolved in water, and further a more excellent effect can be expected from granular potato starch having a high particle size ratio of 35 to 60 mesh. Patent document 2 describes: by including the granules in a prescribed ratioαStarch and powderαThe starch mixture is injected with hot water to obtain a smooth paste sauce which is difficult to form into lumps.

On the other hand, even when potato starch is used as a material for a batter for fried food, it is difficult to uniformly adhere the potato starch to food materials due to its scattering property and aggregation property, and as a result, the resulting fried food tends to have a poor appearance with uneven color. In addition, when coating is applied to food materials, potato starch is scattered to a cooking place, and the cooking place is contaminated or wasted. Further, a dry-fried food obtained by scattering potato starch over a food material preferably has an appearance (so-called "dusting") such that a white powder is smeared on the surface. However, it is not always easy to obtain such a powder-sprayed dry-fried food having a good appearance by using conventional potato starch.

Patent document 3 describes: a dry-fried food having crispness (サクミ) and good mouth-soluble property can be obtained by using a dry-fried food powder mainly composed of 95 wt% or more of potato starch having a particle size of 20 μm or more. Patent document 4 describes: a fried food having crispy and crisp (サクサク) coating and juicy food material can be obtained by using a dusting powder or a batter liquid containing a cereal flour or starch having an average particle size of 20 μm or less. Patent document 5 describes: by using a material for a coating which substantially contains potato starch having a particle size of 50 μm or less, a fried (フライ) having a transparent coating can be obtained. Patent document 6 describes: when a granular starch composition having a particle diameter of 0.1 to 4mm, which is obtained by extruding and puffing a starch-containing material with an extruder or the like, is used as a material for a batter, a crispy and colored fried food can be obtained. On the other hand, in these documents, no attention has been paid to the handling of the material for the top-coat or the dusting of the dry-fried food.

Disclosure of Invention

Problems to be solved by the invention

The present invention provides a potato starch suitable as a batter material for foods or a batter material for fried foods. In more detail, the following potato starches are provided: when used as a batter material, even if it is insoluble in water beforehand, if it is added directly to a liquid food, the batter can be used to batter the food without producing lumps, and if it is used as a batter material, a fried food having a good appearance with a dusty surface can be produced.

Means for solving the problems

The inventor finds that: by adjusting the particle size distribution of potato starch to a specific range, it is possible to obtain potato starch having the above-described properties and being suitable for use as a batter material or a batter material for fried foods. Moreover, the inventor finds that: the potato starch is also suitable for use by shaking out from a shaking out container, which makes the cooking operation using potato starch easier.

Accordingly, the present invention provides potato starch containing 35% or more of particles having a particle diameter of 60 to 300 μm on a volume basis.

The present invention also provides a potato starch composition containing 70 mass% or more of the above-described potato starch.

In addition, the invention provides a method for thickening food, which comprises the following steps: adding the above potato starch or the above potato starch composition directly into the target food to be thickened, and mixing.

In addition, the present invention provides a method for producing a dry-fried food, comprising: spreading and adhering the above potato starch or the above potato starch composition to food material.

In addition, the present invention provides an application of the above-mentioned potato starch or the above-mentioned potato starch composition as a starch thickening material for foods or a batter material for dry-fried foods.

Effects of the invention

The potato starch of the invention can be produced as follows: when the starch is used as a starching material, the starch can be starched without producing lumps even if it is previously insoluble in water and is added directly to a liquid food. In addition, if the potato starch of the present invention is used as a material for a top-coat, a dry-fried food having a good appearance with a dusted powder on the surface can be produced. Further, since the potato starch of the present invention is suitable for use by being shaken little by little from a shaking-out container, it is excellent in operability and economy in cooking.

Detailed Description

The potato starch of the present invention is characterized by mainly containing starch particles having a particle diameter of 60 to 300 [ mu ] m. The content of the starch particles having a particle diameter of 60 to 300 μm in the potato starch of the present invention may be 35% or more, preferably 40% or more, and more preferably 45% or more by volume standard. The content of the starch particles having a particle diameter of 60 to 300 μm in the potato starch of the present invention is, for example, 35 to 100%, preferably 40 to 100%, more preferably 45 to 100%, further preferably 35 to 98%, further preferably 40 to 98%, further preferably 45 to 98%, further preferably 40 to 95%, further preferably 45 to 95% on a volume basis. In the potato starch of the present invention, the particle size of starch particles other than the particles having a particle size of 60 to 300 μm is not particularly limited as long as the particle size does not interfere with the use in cooking. Suitably, the potato starch of the invention has a particle size distribution as follows: contains 95% by volume or more of particles having a particle diameter of 10 to 500 μm. When the particle size distribution is within this range, the workability in cooking is further improved. The potato starch of the present invention preferably has a volume average diameter (MV) of 40 to 300 μm, more preferably 50 to 250 μm, even more preferably 80 to 250 μm, even more preferably 100 to 220 μm, and even more preferably 100 to 200 μm. In general, potato starch has a large number of particle sizes ranging from 5 to 120 μm and an MV of about 30 to 40 μm depending on the size and characteristics of starch crystals produced from potato, which is a plant. The potato starch of the present invention has a higher content of particles having a larger particle size than general potato starch.

In the present specification, "particle diameter" and "volume average diameter" (MV) of particles mean values measured by a dry laser diffraction/scattering method. The "volume standard" relating to the content of the particles means a volume standard measured by a dry laser diffraction/scattering method. The particle diameter and volume average diameter of the particles and the content of the predetermined particles in terms of volume standard can be measured by a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, available from Nikkiso K., Microtrac MT3000 II).

The potato (potato) variety used as the raw material of the potato starch of the present invention is not particularly limited, but is preferably a variety cultivated for starch production. Examples of such potato varieties include: red pill (Benimaru), Konayutaka (コナユタカ), Konafubuki (コナフブキ), Natsufubuki (ナツフブキ), Sakurafubuki (サクラフブキ), Astarte (アスタルテ), Early Starch (アーリースターチ), Eniwa (エニワ), and the like. Any 1 or 2 or more of the above-described potato varieties can be used as a raw material of the potato starch of the present invention. The potato starch of the present invention may be raw starch, or may be processed starch, or may be a combination thereof. Examples of the processed starch include:αesterified starch, etherified starch, esterified starch, acetylated starch, cross-linked starch, and the like, and any combination thereof.

The potato starch of the invention can be produced as follows: in the process of producing starch from a raw material potato, starch grains having a large grain size are produced by adjusting a starch grain pulverization step and classified; alternatively, common potato starch is granulated to prepare starch particles having a large particle size, and the starch particles are classified as necessary, thereby producing the potato starch. Alternatively, these granulated starches and non-granulated starches may be used in combination. Preferably the potato starch of the invention comprises a granulated starch. More preferably, the potato starch of the invention is a pelletised starch. By including a granulated starch, the potato starch of the invention has improved dispersibility with respect to water.

In the classification or granulation process in the production of the potato starch of the present invention, a known method can be used. Examples of the classification method include: classification using a sieve or classification using an air classifier, and the like. Examples of the method of granulation include: a method of adding potato starch together with other ingredients as required and water or a binder, mixing, and drying; a method in which potato starch is directly compressed together with other ingredients as required, and then crushed, and the like. The granulation method is not particularly limited, and rolling granulation, fluidized bed granulation, stirring granulation, spray drying granulation, and the like can be used, but stirring granulation is preferred from the viewpoint of simplicity. The granulation methods mentioned above can be carried out using commercially available granulation apparatuses. After the granulation, a size-adjusting treatment or a drying treatment may be performed as necessary. Preferred examples of the granulation method for producing potato starch of the present invention include: japanese patent laid-open Nos. 2015-200207 and 2015-200208 (the entire contents of which are incorporated herein by reference).

The potato starch of the present invention may also be provided in the form of a potato starch composition. The potato starch composition of the present invention comprises: the potato starch of the present invention and other ingredients besides, for example, are derived from starch other than potatoes, cereal flour, or other raw materials. Examples of starches derived from other than potato include: starch such as tapioca starch, corn starch, waxy corn starch, wheat starch, etc., and their useαAnd processed starches such as esterified starch, etherified starch, esterified starch, acetylated starch, and cross-linked starch. Examples of the cereal flour include: wheat flour, barley flour, rye flour, rice flour, corn flour, sorghum flour, bean flour, etc. Examples of the other raw materials include: proteins such as vital gluten; saccharides such as dextrin, syrup, and sugar alcohol; seasonings such as salt; a thickener; an emulsifier; a swelling agent; enzymes, and the like. The potato starch composition of the present invention may contain any 1 kind of the above-mentioned components selected from the group consisting of starch other than potato, cereal flour and other raw materials, alone or 2 or more kinds thereof. The kind and content of the other ingredients in the potato starch composition of the invention may be suitably set depending on the use of the composition. In addition, in the potato starch composition of the present invention, the other ingredient may be contained in a powder form different from the potato starch of the present invention, or may be contained in a powder form different from the potato starch of the present inventionThe potato starch is granulated together. The content of the other components in the potato starch composition of the present invention is preferably 30% by mass or less, more preferably 15% by mass or less, and still more preferably 8% by mass or less, based on the total amount of the composition. When the potato starch composition is a batter material, it is preferable that 50 to 100% by mass of the other components be the above-mentioned cereal flour or starch derived from other than potatoes. Therefore, the content of the potato starch of the present invention in the potato starch composition of the present invention is preferably 70% by mass or more, more preferably 75% by mass or more, and still more preferably 92% by mass or more, based on the total amount of the composition.

Preferably, the potato starch composition of the present invention contains 35% by volume or more, more preferably 40% by volume or more, and still more preferably 45% by volume or more of particles having a particle diameter of 60 to 300. mu.m, based on the total amount of the composition. The content of the particles having a particle size of 60 to 300 μm in the potato starch composition of the present invention is, for example, 35 to 100%, preferably 40 to 100%, more preferably 45 to 100%, further preferably 35 to 98%, further preferably 40 to 98%, further preferably 45 to 98%, further preferably 40 to 95%, further preferably 45 to 95% by volume. The potato starch composition of the present invention preferably contains 95% or more of particles having a particle diameter of 10 to 500 μm on a volume basis. The potato starch composition of the present invention preferably has a volume average diameter (MV) of 40 to 300 μm, more preferably 50 to 250 μm, even more preferably 80 to 250 μm, even more preferably 100 to 220 μm, and even more preferably 100 to 200 μm.

The potato starch of the invention or a potato starch composition comprising the same (collectively referred to as the potato starch or composition of the invention) may be used as a starch for cooking. For example, the potato starch or the composition of the present invention can be used as a starchy material for foods in, for example, the production of soups or sauces. The potato starch and the composition of the present invention can be used as a coating material for baked goods such as French pan-fried fish steaks (ムニエル), dried fried goods, fried goods such as fried (フライ), food materials for fried goods, or coating materials for food materials before heat cooking (コーティング materials). However, without being limited to these uses, the potato starch or the composition of the invention can be used for general uses of starch for cooking. The potato starch or the composition of the present invention is preferably used as a starch-thickening material for foods or a batter material for fried foods (preferably dry-fried foods).

When a food is to be blanched with the potato starch or the composition of the present invention, the potato starch or the composition of the present invention may be directly added to a target food to be blanched and mixed. The amount of the potato starch or the composition added to the target food to be thickened is preferably about 0.5 to 10 parts by mass per 100 parts by mass of the target food. When thickening, it is not necessary to disperse in water (dissolve in water) the potato starch or the composition of the present invention to be added to the subject food in advance. Examples of the target food to be thickened are not particularly limited, and include: liquid food such as soup and sauce. The subject food product is preferably heated prior to the addition of the potato starch or composition of the invention. If the potato starch or composition of the invention is added directly to the heated food product and mixed, the food product can be topped without producing lumps.

In the case of producing a dry-fried food using the potato starch or the composition of the present invention, the potato starch or the composition of the present invention is directly sprinkled and attached to the food material, or sprinkled and attached to the sprinkled food material, and then the food material to which the potato starch or the composition of the present invention is attached is oil-cooked (oil ちょう). The amount of the potato starch or the composition attached to the food material is preferably about 3 to 30 parts by mass per 100 parts by mass of the food material. The potato starch or the composition of the invention can be used as a material for a spread-type batter (dry-fried food powder). By using the potato starch or the composition of the present invention as a material for a batter, a dry-fried food having a good appearance with a dusty surface can be produced. In the present specification, "powder spraying" of the dry-fried food means a state in which a spot such as a white powder is present on the surface of the fried dry-fried food. The dry fried food sprayed with the powder has a stereoscopic appearance due to the contrast between the whitish color of the sprayed part on the surface and the colors (dark gray, golden yellow, dark brown, black, etc.) of the other parts, and the dried fried food sprayed with the powder has a dull color and is not greasy in appearance due to the spraying, so that the dried food can stimulate appetite in appearance.

The potato starch or the composition of the present invention can be used by being taken out from a container such as a packaging bag, as in the case of conventional starches. Further, when the potato starch or the composition of the present invention is used by being filled in a shake-out container and shaken out of the container, a necessary amount can be easily taken out from the container and applied to food, and therefore, the workability in cooking is further improved. The potato starch or the composition of the present invention is suitable for use by being shaken little by little from a shake-out container because it has little scattering of powder when taken out of the container and does not clog a shake-out hole of the shake-out container.

As a shake-out container to be filled with the potato starch or the composition of the present invention, a shake-out container having 1 or more shake-out holes can be exemplified. The shaking-out container may be of any size and shape as long as it can be lifted by one hand and the inside potato starch can be shaken out, and for example, a container of a size and shape like a general seasoning container or spice container is preferable. More specifically, the following self-standing container is preferred: a columnar shape, an elliptic columnar shape, a prismatic shape, or a combined shape thereof having a diameter or a length of one side of 20 to 100mm and a height of about 80 to 200mm, and having a size capable of filling about 50 to 500g of the potato starch or the composition of the present invention. The material of the container is not particularly limited as long as it can hold the powder and is not deformed during the shaking-out operation, and examples thereof include: plastic, metal, paper, etc.

The shape of the vibration exit hole of 1 or more of the vibration exit container is not particularly limited, and examples thereof include: circular, triangular, quadrilateral, polygonal, etc. The size of each of the 1 or more vibration holes is preferably 2 to 20mm, more preferably 3 to 12mm, and further preferably 4 to 8mm in terms of maximum width, and the number of the vibration holes is preferably 2 to 9, and more preferably 4 to 7. When the size of the vibration holes is too small or the number of holes is small, the vibration amount is likely to be too small or the holes are likely to be clogged with powder, whereas when the size of the vibration holes is too large or the number of holes is large, a large amount of powder is vibrated by one vibration operation, and the powder is excessively vibrated to be spread on an object or used in an amount more than necessary, which leads to a decrease in economy and scattering of the powder, which leads to easy contamination of the surroundings.

In a suitable example, the vibration-out container has 2 to 9, preferably 4 to 7 circular vibration-out holes with a diameter of 2 to 20mm, more preferably 2 to 9, further preferably 4 to 7 circular vibration-out holes with a diameter of 3 to 12mm, and more preferably 4 to 7 circular vibration-out holes with a diameter of 4 to 8 mm. In another suitable example, the vibration-out container used in the present invention has 2 to 9, preferably 4 to 7 vibration-out holes having a diagonal length of 2 to 20mm and being substantially quadrangular or substantially polygonal, more preferably 2 to 9, further preferably 4 to 7 vibration-out holes having a diagonal length of 3 to 12mm and being substantially quadrangular or substantially polygonal, and still more preferably 4 to 7 vibration-out holes having a diagonal length of 4 to 8mm and being substantially quadrangular or substantially polygonal.

The vibration-out container may further include a spoon-taking-out portion in addition to the 1 or more vibration-out holes. The spoon-removing portion can be used as a removal port when the powder inside is removed from the container by a measuring spoon, teaspoon, or the like, or when a large amount of powder is shaken out of the container. In the vibration isolation container, the spoon-extracting portion is preferably disposed at a position distant from the 1 or more vibration isolation holes. For example, a vibration hole may be provided at one end of the top surface of the vibration container, and a spoon-taking-out portion may be provided at a side 90 to 180 ° away from the vibration hole.

The vibration container preferably has at least 1 vibration hole and the spoon-taking out portion which can be opened and closed. Preferably, the vibrating hole and the spoon extracting portion are provided with a lid that can be opened and closed. The cover can prevent the powder filled in the vibration container from absorbing moisture and prevent foreign matters such as insects from entering the container. The type of the lid is not particularly limited, and a lid that can be easily opened and closed with one hand, such as a sliding lid (sliding lid) or a flap lid (flap lid), is preferable. Preferably, the cover of the vibration hole is 1 cover which can open and close a plurality of vibration holes at a time. The cover of the 1 or more vibration holes and the cover of the spoon take-out portion may be a common cover or may be independent covers, and in any case, the 1 or more vibration holes and the spoon take-out portion are preferably configured not to be opened simultaneously. For example, the cover of the 1 or more vibrating holes and the cover of the spoon taking out part are 2 flip covers which can be independently opened and closed. Alternatively, the cover of the 1 or more vibration holes and the cover of the spoon take-out portion may be 1 common slide cover that moves so that at least one of the vibration holes and the spoon take-out portion is closed.

Preferably, when the potato starch or the composition of the present invention is shaken out of the shake-out container, the potato starch or the composition of the present invention can be applied to a food product located immediately below the shake-out hole by shaking the container from the right above to the right below by rotating the container 180 degrees at a time without swinging the container downward, and can be shaken out by about 1.5 to 4g in an appropriate range and amount, for example, within a range of a circle having a diameter of about 10 cm. In the case where the potato starch or the composition of the present invention is shaken out of a container in a larger amount or in a wider range, the shaking-out operation may be repeated or may be performed more intensively.