Oil—or fat-processed starch and method for producing same

Patent metadata

Field	Value
Publication number	US-9737086-B2
Application number	US-201214122402-A
Country	US
Kind code	B2
Filing date	Apr 3, 2012
Priority date	Jun 1, 2011
Publication date	Aug 22, 2017
Grant date	Aug 22, 2017

Abstract

An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5% by mass and equal to or lower than 45% by mass, and an emulsifying capacity of equal to or higher than 50% and equal to or lower than 100%.

First claim

The invention claimed is:

1. A method for producing an oil- or fat-processed starch, satisfying the following conditions (A) and (B), including:
combining the followings to prepare a mixture:
a raw starch,
an edible oil or fat and/or an edible oil- or fat-related substance at an amount of equal to or larger than 0.005 parts by mass and equal to or smaller than 2 parts by mass in 100 parts by mass of the raw starch, and
a pH adjuster at an amount of equal to or larger than 0.005 parts by mass and equal to or smaller than 2 parts by mass over 100 parts by mass of the raw starch, the pH adjuster being one or more selected from a group consisting of sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate and monosodium fumarate; and

heat-treating said mixture to make the oil- or fat-processed starch,
(A) a solubility is equal to or higher than 9.5% by mass and equal to or lower than 45% by mass, said solubility being obtained by the following procedure:
0.1 g by anhydride conversion of the oil- or fat-processed starch is dispersed in 10 mL of distilled water, and the mixture is heated in a thermostatic bath vessel at 90 degrees C. for 30 minutes, and then is cooled down to 20 degrees C. to obtain a gelatinized liquid; and
the gelatinized liquid is centrifuged to be separated; and total sugar content contained in a supernatant liquid is measured by a phenol-sulfuric acid method to obtain said solubility; and

(B) an emulsifying capacity is equal to or higher than 50% and equal to or lower than 100%, said emulsifying capacity being obtained by the following procedure:
2.5 g of the oil- or fat-processed starch is dispersed in 30 g of distilled water and 30 g of canola oil is added therein and the mixture is stirred (at 3,000 rpm for 1 minute) by a homogenizer; and
then, promptly after the stirring, 50 mL of the dispersion is transferred in a measuring cylinder of a volume of 50 mL and is left for 30 minutes, and a volume fraction of an emulsified layer is measured to obtain said emulsifying capacity.

2. The method for producing the oil- or fat-processed starch as set forth in claim 1 , wherein iodine value of said edible oil or fat is equal to or higher than 100.

3. The method for producing the oil- or fat-processed starch as set forth in claim 1 , wherein degree of swelling of said raw starch equal to or higher than 5 and equal to or lower than 45, said degree of swelling being obtained by the following procedure:
1 g of said raw starch is dispersed in 100 mL of water, and the dispersion is heated at 80 degrees C. in a thermostatic chamber for 30 minutes, and then is cooled down to 30 degrees C., and is centrifuged to obtain a precipitation; and
the precipitation is thermally dried (at 105 degrees C. for 4 hours), and (weight before dry)/(weight after dry) of said precipitation presents said degree of swelling.

4. The method for producing the oil- or fat-processed starch as set forth in claim 1 , wherein said raw starch is one or more selected from a group consisting of: a cross-linked starch, an acetylated starch, a potato starch, a corn starch and a waxy corn starch.

5. The method for producing the oil- or fat-processed starch as set forth in claim 1 , wherein pH of an aqueous solution of the pH adjuster at 1% by mass (25 degrees C.) is equal to or higher than 6.5.

6. The method for producing the oil- or fat-processed starch as set forth in claim 1 , wherein said pH adjuster combined with the raw starch and the edible oil or fat and/or an edible oil- or fat-related substance is a solution in which the pH adjuster is dissolved in water of equal to or larger than 0.1 parts by mass and equal to or smaller than 10 parts by mass over 100 parts by mass of said raw starch.

7. The method for producing the oil- or fat-processed starch as set forth in claim 1 , wherein said heat-treating is heating thereof at a temperature of equal to or higher than 40 degrees C. and equal to or lower than 130 degrees C. for equal to or longer than 0.5 hour and equal to or shorter than 25 days.

8. The method for producing the oil- or fat-processed starch as set forth in claim 1 , wherein the pH adjuster is combined with the raw starch and the edible oil or fat and/or an edible oil- or fat-related substance so that pH of the mixture is in a range of 6.5 to 10.9.

Assignees

• Kawai Shogo
• Kobayashi Isao
• Goto Masaru
• J Oil Mills Inc

Inventors

• Kawai Shogo
• Kobayashi Isao
• Goto Masaru

Classifications

• A23L13/65

  Sausages · CPC title

• A21D2/186

  Starches; Derivatives thereof · CPC title

• A23L29/212

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title

• A23L13/42

  Additives other than enzymes or microorganisms in meat products or meat meals · CPC title

• A23L13/67

  Reformed meat products other than sausages · CPC title