JPH0347048A - Fen-tiao - Google Patents

Abstract

PURPOSE:To obtain fen-tiao, improved in texture with reduced reconstitution time and excellent in transparency without losing shape thereof in boiling by using a bean starch derivative as part of all of a raw material. CONSTITUTION:Starch obtained from mung bean, ADZUKI bean, kidney bean, broad bean, hyacinth bean, sword bean, mottled kidney bean, pea, cowpea or peanut is etherified, esterified or oxidized to provide a bean starch derivative, which is then used as a raw material. Alternatively, sweet potato starch or potato starch or both as a principal ingredient are blended with etherified or esterified bean starch derivative or high-amylose corn starch or crosslinked starch and used as the raw material. Further, mung bean starch as a principal ingredient is blended with etherified, esterified or oxidized starch prepared from the potato, corn, wheat, etc., and used as the raw material. Thereby, the objective fen-tiao is produced therefrom according to a conventional method.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to green spinach that has improved texture, shortened reconstitution time, excellent transparency, and does not easily fall apart when cooked.

(Prior art and problems to be solved by the invention) Harusame produced in Japan uses sweet potato starch, potato, or a mixture of these, a small amount of which is gelatinized in advance, and the paste is used as a binder in an appropriate amount at an appropriate temperature. The remaining starch is mixed with the remaining starch to form a starch slurry with a water content of 45-50%, which is then allowed to fall naturally into a boiling vortex through pores or extruded under pressure to form gelatinized noodle strings. . This is then subjected to cooling, draining, freezing, thawing, dividing, drying, etc., to produce a raw product.

Alternatively, 1 part of starch and 0.7 to 1.5 parts of water are mixed to make a thick emulsion, and this is spread out in a thin layer on a metal plate or other board while the supply of moisture from the outside is cut off. A method of heating to form a gelatinized starch sheet, followed by peeling, shredding, and drying this (Japanese Patent Publication No. 39-27465), or adding hot water to starch mixed with a small amount of alum to make a starch paste; Add this paste to starch and stir to make a mixture of 5 parts starch to 2 parts water by weight.
The mixture is brought to the following proportions, compressed while heating and extruded into a semi-gelatinized belt shape, gelatinized while adding the water necessary for gelatinization, and then rolled to a uniform thickness before being rolled onto noodle strings. Method of shredding and drying (Special Publication No. 40-14555
) has also been proposed.

Harusame made with sweet potato starch and potato starch obtained by such a method suffers from a lot of flaking during cooking and quickly loses its texture and texture.

Harusame from China is produced by the method described above using mung bean starch instead of sweet potato starch or potato starch, but although this mung bean Harusame does not easily fall apart during cooking, it is mushy and has a bad texture. There is a drawback.

(Means for Solving the Problems) As a result of intensive studies to solve the above problems, the present invention has discovered Harusame that has an improved texture, shortens the reconstitution time, has excellent transparency, and does not easily fall apart when cooked. It is.

That is, the present invention provides conventional method of preparing turmeric using a bean starch derivative obtained by etherifying, esterifying or oxidizing starch obtained from mung bean, azuki bean, kidney bean, fava bean, Fuji bean, rape bean, quail bean, pea, cowpea or peanut. Harusame produced using known methods. In addition, the above-mentioned bean starch derivatives or high amylose cornstarch can be etherified or esterified, or starches obtained from potatoes, sweet potatoes, waxy corn, wheat, rice, tapioca, and sago can be cross-linked (etherified, esterified, and oxidized). Harusame made with starch (can be combined).

Among those whose main ingredient is mung bean starch, potatoes, sweet potatoes,
Harusame is made by blending etherified, esterified or oxidized starch obtained from corn, waxy corn, wheat, rice, tapioca and sago.

It is characterized by obtaining the above three types of Harusame.

In the present invention, the degree of substitution in etherification and esterification (degree of substitution per mole of anhydroglucose residue).

S1 mole) is 0.005 to 0.3, preferably 0°01 to
0.2 is preferably used.

(Actions and Effects) Compared to the green bean starch made of the soybean starch derivative of the present invention, the reconstitution time is shortened, and the texture is excellent and the texture is improved.

Among products whose main ingredients are sweet potato starch and/or potato starch, Harusame made by etherifying or esterifying bean starch derivatives or cornstarch, or by adding cross-linked starch, Compared to Harusame, which is made from potato starch, it is less likely to fall apart when cooked, and has an improved texture.

Among those whose main ingredient is mung bean starch, potatoes, sweet potatoes,
Harusame, which is made by etherifying, esterifying, or oxidizing starch obtained from corn, waxy corn, wheat, rice, tapioca, and sago, has a shorter reconstitution time and is more transparent and edible than Harusame made from mung bean starch. The feeling is also improved.

(Example) Example 1 Japanese Harusame is generally made by turning a part of the starch used into a paste, adding the remaining starch to this, adding water, kneading it, and then dropping it into hot water using a suspension or extrusion method, and then instantaneously making it. The starch is then gelatinized, cooled with water, frozen, and dried to form a product.

In the case of Chinese Harusame, it is dried directly without freezing.

In addition to the above-mentioned manufacturing method, the present invention can also use the manufacturing method described in the prior art to obtain a sheet form.

In this experiment, 20 parts by weight of potato starch and 8 parts by weight of sweet potato starch were used.
2 g of starch mixture for Harusame production consisting of 0 parts by weight
After gelatinization with 5 ml of water, 57 g of a mixture of 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch and 30 m 4 of warm water were added and kneaded. The kneaded mixture is extruded through a nozzle with a hole diameter of 4 mm, and is blanched in boiling water for 5 seconds to gelatinize the noodle strings. The gelatinized filamentous starch is then transferred to chilled water, cooled for 10 seconds, hung on a pole, and drained completely. Next, the obtained Harusame was cut into lengths of 10 cm,
Arrange the lengths and put them in the freezer and freeze at -10°C. After freezing, the ice was thawed and air-dried to produce Harusame (Sample 1).

Example 2 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch used in Example 1
Harusame was prepared in the same manner as in Example 1, except that the weight parts were replaced with acetylated mung bean starch (degree of substitution 0°05), hydroxypropylated mung bean starch (degree of substitution 0.04), and acetylated kidney bean starch (degree of substitution 0.05). (Sample 2.3.
4).

Example 3 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch used in Example 1
Of the 100 parts by weight, 5.10°30 parts by weight were added to acetylated mung bean starch (degree of substitution 0.09) and hydroxypropylated high-amylose corn starch (degree of substitution 0.1).
4), Harusame was produced in the same manner as in Example 1 except that epichlorohydrin crosslinked tapioca starch was used (Samples 5 and 6).
．． 7... Replacement of 5.10.30 parts by weight with acetylated mung bean starch, Samples 8, 9.10... Replacement of 5.10.30 parts by weight with hydroxypropylated high-amylose corn starch, Sample 11.12.13 ...Replaced 5.10.30 parts by weight with epichlorohydrin crosslinked tapioca starch).

Example 4 20 parts by weight of potato starch and 80 parts by weight of sweet potato starch used in Example 1
Harusame was produced in the same manner as in Example 1 except that the weight part was replaced with mung bean starch (Sample 14).

Example 5 5.10 parts by weight of mung bean starch used in Example 4
．． 30% by weight of acetylated corn starch (degree of substitution 0.0
6), phosphoric acid esterified tapioca starch (degree of substitution 0.04
), hydroxypropylated sago starch (degree of substitution 0.05)
Instead, Harusame was produced in the same manner as in Example 4 (Samples 15, 16, 17...5, 10, 30 parts by weight of acetylated cornstarch was substituted, Samples 18, 19, 20)
...5.10.30 with phosphoric acid esterified tapioca starch
Sample 21.22.23...5.10.30 parts by weight replaced with hydroxypropylated sago starch).

Example 6 Harusame samples 1 to 20 produced in Examples 1 to 5 were placed in hot water, and after 3 minutes, the Harusame were pulled out and their "restorability" was observed. In addition, the pulled Harusame was put back into the hot water, and 3 minutes later, the Harusame was pulled out and observed for ``cooking and deterioration''.

In addition, a panel of 10 people talked about the "
The texture was observed.

The results are shown in Table-1.

Table-1

Claims (4)

[Claims] (1) Harusame made of bean starch derivative. (2) The bean starch derivative is mung bean, azuki bean, kidney bean,
2. The Japanese spinach according to claim 1, which is obtained by etherifying, esterifying, or oxidizing starch obtained from fava beans, Fuji beans, rape beans, quail beans, peas, cowpeas, or peanuts. (3) Products whose main ingredients are sweet potato starch and/or potato starch, which are etherified or esterified with bean starch derivatives or high amylose cornstarch;
Or Harusame made with cross-linked starch. (4) Among products whose main ingredient is mung bean starch, potatoes,
Harusame is made by blending etherified, esterified or oxidized starches obtained from sweet potato, corn, waxy corn, wheat, rice, tapioca and sago.