식품의 제조방법

• Main Authors: ISHIKAWA CHIHIRO, SAITO SANSHIRO, KUBOTA JUNPEI, SAGARA KOJI, NAGAHATA YUYA, IWABUCHI KOJI
• Format: Patent
• Language: Korean
• Published: 06.08.2021
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

아래의 성분(A)：성분(A1) 및 성분(A2)로 이루어진 군으로부터 선택되는 1종 또는 2종을 식품 소재에 혼합하여 외층용 혼합물을 얻는 공정, 식품 소재를 혼합하여 내층용 혼합물을 얻는 공정, 및 외층용 혼합물로 내층용 혼합물을 싸서 식품용 조성물을 얻는 공정을 포함하는, 식품의 제조방법으로서, 성분(A1)은 조건(1)：전분 함량이 75 질량% 이상, 조건(2)：아밀로오스 함량 5 질량% 이상인 전분의 저분자화 전분을 3 질량% 이상 45 질량% 이하 포함하고, 저분자화 전분의 피크 분자량이 3×103 이상 5×104 이하, 및 조건(3)：25℃에 있어서의 냉수팽윤도가 5 이상 20 이하의 조건(1)∼(3)을 만족시키는 전분 조성물이고, 성분(A2)는 α화 전분이다. Provided is a method for producing a food including: a step of mixing a component (A) below, which is one or two selected from the group consisting of a component (A1) and a component (A2), with a food material to obtain a mixture for an outer layer; a step of mixing a food material to obtain a mixture for an inner layer; and a step of wrapping the mixture for an inner layer with the mixture for an outer layer to obtain a food composition. The component (A1) is a starch composition satisfying conditions of (1) to (3): (1) a starch content is equal to or more than 75% by mass; (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104; and (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and the component (A2) is pregelatinized starch.