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Fat- or oil-processed starch

A technology for oil processing and starch, applied in the field of oil processing starch, can solve the problems of starch agglomeration, not easy to uniformly disperse, and reduce the adhesion between the coating and the main material, and achieve the effect of high adhesion and good dispersibility.

Pending Publication Date: 2019-09-17
NIHON SHOKUHIN KAKO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0024] However, when these conventional fat-and-fat modified starches are mixed with only fats and oils, there is a problem that the starch becomes lumpy when dispersed in water, making it difficult to disperse uniformly. However, there is a problem that the adhesiveness between the coat and the main material decreases when it is made into a coat material

Method used

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  • Fat- or oil-processed starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The following examples are given to describe the details of the present invention, but the technical scope of the present invention is not limited to the following examples. In addition, unless otherwise stated in this specification, %, a part, etc. are based on mass, and a numerical range is described inclusive of the end point.

[0050] (Example 1)

[0051] Using epigallocatechin gallate, safflower oil was adjusted so that the polyphenol content would be 50 ppm, and an oil-fat composition was obtained. 2 parts of the prepared oil-fat composition were added to 100 parts of tapioca starch, and it mixed uniformly with the mortar, and obtained the mixture. This mixture was heated at 70 degreeC for 5 days in a thermostat, and the oil-fat processed starch (sample 1) was obtained.

Embodiment 2

[0053] In Example 1, except having set the polyphenol content of an oil-fat composition to 80 ppm, it carried out similarly to Example 1, and obtained the sample 2.

Embodiment 3

[0055] In Example 1, the sample 3 was obtained like Example 1 except having used grape seed oil instead of safflower oil, and having made the polyphenol content of an oil-fat composition into 80 ppm.

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Abstract

Provided is a fat- or oil-processed starch which is highly dispersible in a food material such as batter, shows excellent stickiness to a food ingredient to be coated therewith, etc., and can give a preferable texture. The fat- or oil-processed starch according to the present invention can be obtained by adding a fat or oil composition, which has an iodine value of 125-170 and contains 35-8000 ppm of polyphenol, to a starch and then subjecting the thus obtained mixture to an aging treatment. It is preferred that the content of the fat or oil composition is 0.01-5%. It is also preferred that the starch is tapioca starch.

Description

technical field [0001] The present invention relates to a fat-modified starch suitable for use as a raw material for deep-fried food, for example, as a coating material for deep-fried food, and to a method for producing the same. Background technique [0002] With regard to the oil-modified starch obtained by adding oil and fat to starches, mixing, and performing aging treatment, the oil and fat adhere to and bind to the starch grains, and when used as a batter material for deep-fried food, a suitable texture can be obtained, Cohesiveness, so it is widely used as a raw material for batter and puffing flour for fried foods. In addition, in order to further improve cohesiveness, texture, workability, etc., coating materials such as fats and oils used in fats and oils processed starches have also been improved. For example, modified starches characterized by fats and oils, modified starches using substances other than fats and oils, and the like are mentioned. For example, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/219A23L5/10
CPCA23L29/219A23L19/18A23P20/105A23L19/11C08B30/12
Inventor 森本和树有本美沙高口均山本敏宽
Owner NIHON SHOKUHIN KAKO CO LTD
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