Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1985-02-04
1987-09-01
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426653, 426549, 426 19, 426 96, 426321, 426 89, A21D 208
Patent
active
046908293
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a method of preventing the retrogradation of foodstuffs containing starchy material.
Prior Art
In such foodstuffs containing starchy material as rice cake, bean-jam buns, noodles, bread, and sponge cakes, a phenomenon called retrogradation occurs after a lapse of time subsequent to their production. When retrogradation occurs, foodstuffs generally harden, their texture becomes poor, and their digestibility also becomes poor.
Accordingly, the product value of such foodstuffs declines appreciably as a result of retrogradation. The cause of retrogradation is generally considered to lie mainly in the fact that starch becomes .beta. starch. Conventionally, various methods have been adopted to prevent the retrogradation of foodstuffs. For instance, there is known a method of adding such hydrophilic substances as sugar, sorbitol, and dextrin. With this method, however, it has not been possible to obtain sufficient effect, and if the usage is incorrect, such substances can adversely promote retrogradation. In addition, a surface active agent is used to prevent the retrogradation of bread, but it is not very effective, either. Furthermore, in the cases of rice cake, bean-jam buns and the like, a method to prevent retrogradation has been attempted in which starch is gradually decomposed during the period of storage with the addition to amylase. When the decomposition of starch progresses excessively, the texture becomes poor, and at the same time, it is difficult to handle amylase since heating stops its activity.
OBJECT OF THE INVENTION
Accordingly, an object of the invention is to provide a more effective method of preventing the retrogradation of foodstuffs.
DESCRIPTION OF THE INVENTION
As a result of conducting intensive research to attain the aforementioned objective, the inventors discovered that it is possible to prevent the retrogradation of foodstuffs quite effectively by using waxy barley starch as part of the starchy material, thereby completing this invention.
In other words, according to a first aspect of this invention, there is provided a method of preventing the retrogradation of foodstuffs, wherein waxy barley starch is used as part of the starchy material.
In addition, according to a second aspect of this invention, there is provided a method of preventing the retrogradation of foodstuffs, wherein waxy barley starch is used as part of the starchy material, and, furthermore, a polysaccharide is added thereto.
Heretofore, waxy barley has been known only in China, Korea, and Japan. Recently, however, it has become possible to grow waxy barley on a commercial scale through the efforts of such researchers as Robert F. Eslick of the University of Montana in the United States. Waxy barley starch produced from this barley is characterized by high viscous behavior of its high-concentration slurry and high enzymatic digestibility.
In rice cake, bean-jam buns and the like, waxy corn starch is also used widely in addition to glutinous rice flour. According to the experiments conducted by the inventors, however, it was found that retrogradation of such foodstuffs of glutinous rice with waxy corn starch is adversely accelerated as compared with that of the foodstuffs of glutinous rice without waxy corn starch.
The reason why retrogradation can be prevented only in cases where waxy barley starch, among waxy starches, is used is not understood well, but it is considered that this is an effect of the molecular structure inherent in waxy barley starch. In addition, it is also conceivable that it is affected in some way or other by the amylase contained in barley.
In this invention, although only waxy barley starch isolated from waxy barley may be used, waxy barley flour may be used as it is, because it contains a great amount of starch, say 55 to 57 percent by weight. If waxy barley flour is used, the amount of waxy barley starch is preferably selected within the range of 2 to 50 wt.% vis-a-vis the starch material. If the amount is below 2 wt. %, it i
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Ghiasi et al., Cereal Chemistry 1984, vol. 61, No. 4, pp. 281-284.
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Schultz et al., 1969 Symposium on Foods: Carbohydrates and Their Roles. AVI Publishing Co., Westport Conn., pp. 395-397.
Kent-Jones et al., 1957 Modern Cereal Chemistry 5th ed Northern Publishing Co., Ltd. Liverpool England p. 16.
Anon 1976 Corn Starch, Corn Refiners Assoc., Inc., Washington DC., pp. 19-20.
Tressler et al., 1957 The Freezing Preservation of Foods, vol. II, AVI Publishing Co., Inc., Westport, Conn, p. 338.
Starch Handbook by J. Nikuni, published May 15, 1975 by Asakura Publishing, Japan.
Jones Raymond N.
Mitsui & Co. Ltd.
Paden Carolyn
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