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EP-4737582-A1 - GEL-LIKE STARCH PARTIAL DECOMPOSITION PRODUCT AND PROCESSED FOOD

EP4737582A1EP 4737582 A1EP4737582 A1EP 4737582A1EP-4737582-A1

Abstract

The present invention provides a gelatinous starch partial decomposition product that is improved in heat resistance and suitable as a raw material for foods to be cooked by heating, and a processed food. A gelatinous starch partial decomposition product that has been made gelatinous using a gelatinizable starch partial decomposition product obtained by decomposing a raw material starch with an enzyme, wherein the gelatinizable starch partial decomposition product has a dextrose equivalent of 1.4 to 3.5, and the gelatinous starch partial decomposition product has a weight average molecular weight of 200,000,000 to 520,000,000, a number average molecular weight of 4,000 to 12,000, and a jelly strength of 900 g to 4,300 g as measured in accordance with JIS K 6503 (2001), and changes in property from gel to liquid above 70°C.

Inventors

  • ITO YUSAKU
  • IWATA YOSHIAKI

Assignees

  • Futamura Kagaku Kabushiki Kaisha

Dates

Publication Date
20260506
Application Date
20240624

Claims (16)

  1. A gelatinous starch partial decomposition product that has been made gelatinous using a gelatinizable starch partial decomposition product obtained by decomposing a raw material starch with an enzyme, wherein the gelatinizable starch partial decomposition product has a dextrose equivalent of 1.4 to 3.5, and the gelatinous starch partial decomposition product has a weight average molecular weight of 200,000,000 to 520,000,000, a number average molecular weight of 4,000 to 12,000, and a jelly strength of 900 g to 4,300 g as measured in accordance with JIS K 6503 (2001), and changes in property from gel to liquid above 70°C.
  2. The gelatinous starch partial decomposition product according to claim 1, wherein the gelatinous starch partial decomposition product has a molecular weight dispersity (weight average molecular weight / number average molecular weight) of 42,000 to 60,000.
  3. The gelatinous starch partial decomposition product according to claim 2, wherein the gelatinous starch partial decomposition product has a molecular weight dispersity (weight average molecular weight / number average molecular weight) of 46,000 to 58,000.
  4. The gelatinous starch partial decomposition product 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 2,400 g.
  5. The gelatinous starch partial decomposition product according to any one of claims 1 to 3, wherein the weight average molecular weight is 220,000,000 to 330,000,000 and the number average molecular weight is 4,300 to 7,000.
  6. The gelatinous starch partial decomposition product according to claim 4, wherein the weight average molecular weight is 220,000,000 to 330,000,000 and the number average molecular weight is 4,300 to 7,000.
  7. The gelatinous starch partial decomposition product according to claim 1, wherein the raw material starch is potato starch.
  8. The gelatinous starch partial decomposition product according to claim 1, wherein a storage modulus G1 and a loss modulus G2 of the gelatinous starch partial decomposition product at 40°C to 70°C satisfy a relationship of the following expression (i): G 1 − G 2 > 0
  9. The gelatinous starch partial decomposition product according to any one of claims 1 to 3, 7, and 8, wherein the gelatinous starch partial decomposition product is used for any of the following applications: a viscosity imparting agent for foods, an oil and fat substitute food, and a pseudo-oily and fatty material.
  10. The gelatinous starch partial decomposition product according to claim 4, wherein the gelatinous starch partial decomposition product is used for any of the following applications: a viscosity imparting agent for foods, an oil and fat substitute food, and a pseudo-oily and fatty material.
  11. The gelatinous starch partial decomposition product according to claim 5, wherein the gelatinous starch partial decomposition product is used for any of the following applications: a viscosity imparting agent for foods, an oil and fat substitute food, and a pseudo-oily and fatty material.
  12. The gelatinous starch partial decomposition product according to claim 6, wherein the gelatinous starch partial decomposition product is used for any of the following applications: a viscosity imparting agent for foods, an oil and fat substitute food, and a pseudo-oily and fatty material.
  13. A processed food using the gelatinous starch partial decomposition product according to claim 9.
  14. A processed food using the gelatinous starch partial decomposition product according to claim 10.
  15. A processed food using the gelatinous starch partial decomposition product according to claim 11.
  16. A processed food using the gelatinous starch partial decomposition product according to claim 12.

Description

Technical Field The present invention relates to a gelatinous starch partial decomposition product and a processed food, and in particular, relates to a gelatinous starch partial decomposition product that serves as a raw material suitable for imparting a texture of fattiness to processed foods, and a processed food using the gelatinous starch partial decomposition product. Background Art For example, in livestock meat processed foods such as sausages, hams, and meatballs, it has been proposed to use dextrins as substitutes for fat for the purpose of calorie reduction and the like (see Patent Literature 1). Dextrins are gelatinizable starch partial decomposition products obtained by hydrolysis of starch, and are known to exhibit properties such as liquid or gel depending on the concentration when dissolved in water and other factors. Therefore, dextrins can be utilized, by taking advantage of these properties, in oil and fat substitute foods and the like, such as those described above. The gelatinizable starch partial decomposition product can be easily produced by, for example, hydrolyzing starch with an enzyme (see Patent Literature 2). The gelatinizable starch partial decomposition product obtained by such enzymatic hydrolysis can be easily dissolved in water at ordinary temperature, and at the same time, can maintain a good viscosity. In livestock meat processed foods such as sausages, salamis, meats, and meatballs, a variety of devised foods are marketed, such as livestock meat processed foods softened by cooking by heating in which oils and fats or dairy products are enclosed inside, and foods provided with juicy feeling by the inclusion of oils and fats. However, for example, due to rising raw material prices of dairy products and oils and fats, an increase in food costs is unavoidable, and such rises in raw material prices are occurring in various food materials. Therefore, it is demanded to reduce costs by replacing part of the raw materials of processed foods with substitute foods. The inventors have diligently studied the utilization of a gelatinous starch partial decomposition product obtained using a gelatinizable starch partial decomposition product as a food intended to be provided as the above-described substitute food for food materials such as oils and fats that are softened by cooking by heating, or as substitutes for people with allergies to oils and fats and the like. Although conventional gelatinous starch partial decomposition products can maintain a moderate viscosity at ordinary temperature, they have difficulty exhibiting properties in which they are softened while keeping a predetermined viscosity, as oils and fats do, under relatively high-temperature conditions such as after cooking by heating. Citation List Patent Literature Patent Literature 1: Japanese Patent No. 3169430Patent Literature 2: Japanese Patent No. 5164340 Summary of Invention The present invention has been made in view of the above points, and provides a gelatinous starch partial decomposition product that is improved in heat resistance and suitable as a raw material for foods to be cooked by heating, and a processed food. Solution to Problem That is, the first invention relates to a gelatinous starch partial decomposition product that has been made gelatinous using a gelatinizable starch partial decomposition product obtained by decomposing a raw material starch with an enzyme, wherein the gelatinizable starch partial decomposition product has a dextrose equivalent of 1.4 to 3.5, and the gelatinous starch partial decomposition product has a weight average molecular weight of 200,000,000 to 520,000,000, a number average molecular weight of 4,000 to 12,000, and a jelly strength of 900 g to 4,300 g as measured in accordance with JIS K 6503 (2001), and changes in property from gel to liquid above 70°C. The second invention relates to the gelatinous starch partial decomposition product according to the first invention, wherein the gelatinous starch partial decomposition product has a molecular weight dispersity (weight average molecular weight / number average molecular weight) of 42,000 to 60,000. The third invention relates to the gelatinous starch partial decomposition product according to the second invention, wherein the gelatinous starch partial decomposition product has a molecular weight dispersity (weight average molecular weight / number average molecular weight) of 46,000 to 58,000. The fourth invention relates to the gelatinous starch partial decomposition 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 2,400 g. The fifth invention relates to the gelatinous starch partial decomposition product according to any one of the first to third inventions, wherein the weight average molecular weight is 220,000,000 to 330,000,000 and the number average molecular weight is 4,300 to 7,000. The sixth invention relates to th