Functional starch powder
Functional starch powder of 400% or more water retention capacity, 5 hr or more collapse time and 200 g or more gel indentation load. This functional starch powder is produced through the step of heating a starch raw material in the presence of water at 60 to 150° C. so as to swell starch particles of the starch raw material and the subsequent step of drying the thus swollen starch particles so as to obtain a powder mixture comprising starch particles and, lying in the exterior thereof, amylose and amylopectin.
1. A method for producing functional starch powder,
which comprises:
subjecting a potato starch to a pressure reduction to 600 mm Hg and then heat treating the potato starch to a temperature of 100 to 130° C. using compressed steam at a temperature of at least 120° C.,
heating the potato starch in the presence of 40% by weight or more water at 60 to 150° C. to swell starch particles of the potato starch, and subsequently
drying the swollen potato starch particles to obtain a powder mixture comprising the potato starch particles and amylose and amylopectin present on the exteriors of these potato starch particles, wherein
the functional potato starch powder has a water retention capacity of 400% or more, a collapse time of 5 hr or more, and a gel indentation load of 200 g or more,
10% or more of all functional potato starch powder particles observable in the field of vision at a magnification of 600 are potato starch particles with a particle size of 50 to 500 μm,
the potato starch particles have a structure indented in one or more parts, and
10 to 90% by weight of the total amylose and amylopectin in the functional potato starch powder is present on the exteriors of the starch particles.
2. The method for producing functional starch powder according to claim 1 , wherein some or all of starch particles of the potato starch are swollen at a volume ratio of 10 or more.
3. The method for producing functional starch powder according to claim 2 , wherein the volume ratio at which the some or all of starch particles of the potato starch are swollen is 400 or less.