JPH0236601B2 - - Google Patents
Info
- Publication number
- JPH0236601B2 JPH0236601B2 JP60055312A JP5531285A JPH0236601B2 JP H0236601 B2 JPH0236601 B2 JP H0236601B2 JP 60055312 A JP60055312 A JP 60055312A JP 5531285 A JP5531285 A JP 5531285A JP H0236601 B2 JPH0236601 B2 JP H0236601B2
- Authority
- JP
- Japan
- Prior art keywords
- potato starch
- starch
- processing
- temperature
- viscosity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229920001592 potato starch Polymers 0.000 claims description 59
- 229920002472 Starch Polymers 0.000 claims description 17
- 235000019698 starch Nutrition 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 16
- 239000000725 suspension Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 238000003672 processing method Methods 0.000 description 19
- 238000005259 measurement Methods 0.000 description 5
- 238000009423 ventilation Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Description
産業上の利用分野
この発明は馬鈴薯澱粉を加工する方法に係るも
のである。
従来の技術
従来より馬鈴薯澱粉は他の澱粉に較べて、粒径
が大きい、糊化温度が低い、溶解度、膨潤度が高
い、粘度が高い、透明度が高いなどの良い特徴を
有しているから、その良い特徴を利用して馬鈴薯
澱粉は主として水産および畜産練製品、養鰻飼
料、麺類、調理素材などとして使用されている。
しかしながら、馬鈴薯澱粉の用途によつては従
来どおりの粒子が大きいことや粘度が高いことな
どの良い特徴を求めると同時に従来の馬鈴薯澱粉
に較べて最高粘度を示す温度がより一層高い馬鈴
薯澱粉が求められている。例えば缶詰、ケーシン
グカマボコのような高温処理するレトルト食品ま
たは加熱時の溶解損失が大きいために馬鈴薯澱粉
の使用量が少ないハルサメなどである。
発明が解決しようとする問題点
従来の馬鈴薯澱粉が有する前記の最高粘度を示
す温度が比較的低いという欠点を解消し、この発
明は馬鈴薯澱粉の最高粘度を示す温度を高くする
こと、耐熱性を高くすること、粘度低下を小さく
すること、そして溶解度を小さくして糊化を抑制
することなどを目的としたものである。
問題点を解決するための手段
この発明は馬鈴薯澱粉の濃度を約20〜40重量％
にし、PHを約５〜８にした澱粉懸濁液を澱粉の糊
化温度より低い約40℃から約55℃の温水中で約30
分から20時間撹拌またはそのまま保持してから、
脱水乾燥することを特徴とする馬鈴薯澱粉の加工
方法である。
この発明の加工方法に使用する馬鈴薯澱粉は馬
鈴薯澱粉を造る工場の製造工程の途中における馬
鈴薯澱粉懸濁液を使用してもよいし、乾燥された
市販の馬鈴薯澱粉を水に再懸濁して使用してもよ
い。またこの発明の加工する際の馬鈴薯澱粉濃度
は取扱い易い点から約40重量％が最大濃度であ
り、濃度があまり低くなると製造コストが高くな
るから約20重量％が最小濃度である。そしてこの
発明の馬鈴薯懸濁液のPHがあまり低くなると澱粉
分子の加水分解が生じるし、またPHが高くなると
澱粉の物性が著しく変化するので好ましくないか
ら馬鈴薯澱粉懸濁液のPHは約５〜８の間で加工す
ることが最適であり、通常使用されている製造用
水のPHはこの範囲内であると考えられるが、必要
に応じて食品用の酸、アルカリ、例えば塩酸、硫
酸、酢酸、水酸化ナトリウム、水酸化カリウムを
用いるとよい。
この発明の加工方法における加工温度は馬鈴薯
澱粉粒子が糊化しない程度の温度であり、具体的
には約55℃以下であるが、加工温度が40℃以下に
なると長時間加工しなければならないので加工効
率が悪くなるから、加工温度は約40℃〜55℃で行
う。
この発明の加工方法における加工時間は原料で
ある馬鈴薯澱粉によつても異なるし、またユーザ
ーから求められる馬鈴薯澱粉の物性によつても異
なるが、加工時間は約30分から20時間である。
この発明の加工方法は連続方式、バツチ方式の
どちらでもよいし、また効率的に加工を行うには
馬鈴薯澱粉の懸濁液を所定の温度に速やかに到達
させることが肝要であるから、適当な予熱装置を
使用することが望しい。
作 用
この発明の馬鈴薯澱粉の加工方法により加工し
た馬鈴薯澱粉は従来の馬鈴薯澱粉に較べて最高粘
度を示す温度が数度以上高くすることができる
し、かつ高粘度を維持するとともに加熱過程での
粘度低下が小さくすることができる。
実施例 １
馬鈴薯澱粉１部と水４部（重量比）との澱粉懸
濁液をPH６にして造り、この澱粉懸濁液を容器に
入れて50℃の水溶中で５時間撹拌してから、フイ
ルターで脱水し、通風乾燥機を用いて40℃で通風
乾燥する。
この実施例１の加工方法で加工処理したもの、
実施例１の加工方法と加工条件の温度（40℃、
52.5℃、55℃）および撹拌時間（１時間、20時
間）を変えて加工処理したもの、未加工の馬鈴薯
澱粉についてそれぞれの粘度などを測定した結果
は次の通りである。
Industrial Application Field This invention relates to a method for processing potato starch. Conventional technology Potato starch has traditionally had good characteristics compared to other starches, such as larger particle size, lower gelatinization temperature, higher solubility, higher swelling degree, higher viscosity, and higher transparency. Utilizing its good characteristics, potato starch is mainly used as seafood and livestock paste products, eel feed, noodles, cooking materials, etc. However, depending on the use of potato starch, while the conventional good characteristics such as large particles and high viscosity are required, potato starch with a higher temperature at which the maximum viscosity is exhibited than conventional potato starch is required. It is being Examples include canned foods, retort foods that are processed at high temperatures such as casing kamaboko, and harusame, which requires a small amount of potato starch due to large dissolution loss during heating. Problems to be Solved by the Invention In order to solve the disadvantage of the conventional potato starch that the temperature at which the maximum viscosity is exhibited is relatively low, the present invention aims to increase the temperature at which the maximum viscosity of potato starch is exhibited and to improve heat resistance. The purpose of this is to increase the viscosity, reduce the decrease in viscosity, and suppress gelatinization by reducing the solubility. Means for Solving the Problems This invention reduces the concentration of potato starch to about 20-40% by weight.
A starch suspension with a pH of about 5 to 8 is heated at about 30°C in warm water at a temperature of about 40°C to about 55°C, which is lower than the gelatinization temperature of starch.
Stir or hold for minutes to 20 hours, then
This is a method for processing potato starch, which is characterized by dehydration and drying. The potato starch used in the processing method of this invention may be a potato starch suspension produced in the middle of the manufacturing process at a factory that produces potato starch, or dried commercially available potato starch may be resuspended in water. You may. Further, the maximum concentration of potato starch during processing in this invention is about 40% by weight for ease of handling, and the minimum concentration is about 20% by weight because if the concentration is too low, the production cost will increase. If the pH of the potato starch suspension of this invention is too low, hydrolysis of starch molecules will occur, and if the pH is too high, the physical properties of starch will change significantly, which is undesirable. Therefore, the pH of the potato starch suspension is about 5 to It is optimal to process the water between 8 and 8, and the pH of production water normally used is considered to be within this range, but if necessary, food-grade acids, alkalis, such as hydrochloric acid, sulfuric acid, acetic acid, It is recommended to use sodium hydroxide or potassium hydroxide. The processing temperature in the processing method of this invention is a temperature at which the potato starch particles do not gelatinize, specifically about 55°C or below, but if the processing temperature is below 40°C, processing must be carried out for a long time. The processing temperature should be approximately 40°C to 55°C since processing efficiency will be poor. The processing time in the processing method of this invention varies depending on the raw material potato starch and the physical properties of potato starch required by the user, but the processing time is about 30 minutes to 20 hours. The processing method of this invention may be either a continuous method or a batch method, and since it is important to quickly bring the potato starch suspension to a predetermined temperature for efficient processing, any suitable method may be used. It is advisable to use a preheating device. Function The potato starch processed by the potato starch processing method of the present invention can have a maximum viscosity several degrees higher than that of conventional potato starch, and can maintain high viscosity while maintaining high viscosity during the heating process. The decrease in viscosity can be reduced. Example 1 A starch suspension of 1 part potato starch and 4 parts water (weight ratio) was prepared at pH 6, and this starch suspension was placed in a container and stirred in an aqueous solution at 50°C for 5 hours. Dehydrate with a filter and dry with ventilation at 40℃ using a ventilation dryer. Processed using the processing method of Example 1,
Processing method and temperature of processing conditions in Example 1 (40°C,
The results of measuring the viscosity and other properties of unprocessed and processed potato starches with different stirring times (52.5°C, 55°C) and stirring times (1 hour, 20 hours) are as follows.
【表】
測定方法：粘度測定はブラベンダーアミログラ
フ（DC3型）を用いて常法に従つて以下のように
行つた。
馬鈴薯澱粉濃度は４％で、昇温は30℃から95℃
まで加熱した後に同温度で30分間保持した際の粘
度変化を測定した。この粘度曲線図から特性値の
みを表１に表示した。
この測定結果の表１より馬鈴薯澱粉をこの発明
の加工方法で加工したことにより馬鈴薯澱粉の最
高粘度を示す温度が未加工のものに較べて3.5℃
から17.5℃高くなることが判るとともにこの発明
の加工方法で加工した馬鈴薯澱粉は耐熱性が向上
していることが判る。
実施例 ２
馬鈴薯澱粉２部と水３部との澱粉懸濁液をPH５
にして造り、この澱粉懸濁液をステンレスの容器
に入れて50℃の水溶中で１時間撹拌してから、フ
イルターで脱水し、通風乾燥機を用いて40℃で通
風乾燥する。
この実施例２の加工方法で加工処理したもの、
実施例２の加工方法で加工条件の温度を52.5℃に
変えて加工処理したもの、そして未加工の馬鈴薯
澱粉についてそれぞれ粘度、溶解度などを測定し
た結果は次の通りである。[Table] Measurement method: The viscosity was measured using a Brabender amylograph (DC3 type) according to the conventional method as follows. Potato starch concentration is 4%, temperature rise is from 30℃ to 95℃
The change in viscosity was measured when the sample was heated to 100% and then held at the same temperature for 30 minutes. Only the characteristic values from this viscosity curve diagram are shown in Table 1. Table 1 of the measurement results shows that by processing potato starch using the processing method of the present invention, the temperature at which the maximum viscosity of potato starch reaches is 3.5°C compared to that of unprocessed potato starch.
It can be seen that the temperature rises by 17.5°C, and that the potato starch processed by the processing method of the present invention has improved heat resistance. Example 2 A starch suspension of 2 parts of potato starch and 3 parts of water was prepared at pH 5.
This starch suspension is placed in a stainless steel container, stirred in an aqueous solution at 50°C for 1 hour, dehydrated with a filter, and dried with ventilation at 40°C using a ventilation dryer. Processed using the processing method of Example 2,
The results of measuring the viscosity, solubility, etc. of potato starch processed using the processing method of Example 2 by changing the processing temperature to 52.5°C and unprocessed potato starch are as follows.
【表】【table】
【表】
測定方法
粘度：前記実施例１に記載した測定方法と同じ方
法。
溶解度：乾燥澱粉試料125mgから250mgを50mlの目
盛付遠沈管に秤り込み、50mlの標線まで水を
加えて、共栓をしてから所定の温度（70℃、
80℃、90℃）の水溶中で時々撹拌しながら40
分間加熱する。その後に50mlの標線まで水を
加えてから毎分3000回転で15分間遠心分離を
行い、上澄部の澱粉量を求めて、これを採取
試料重で除したものを溶解度とした。
この測定結果の表２の１より馬鈴薯澱粉をこの
発明の加工方法により加工したことにより馬鈴薯
澱粉の最高粘度を示す温度が未加工のものに較べ
て８℃から10℃高くなることが判る。また測定結
果の表２の２より馬鈴薯澱粉をこの発明の加工方
法により加工したことによりいずれの測定温度で
も溶解度が未加工のものに較べて5.0％から8.3％
小さくなつているから、溶解度が小さくなつてい
ることが判るし、かつ糊化が抑制されていること
が判る。
実施例 ３
馬鈴薯澱粉濃度を40重量％にするとともにPH７
にした馬鈴薯澱粉懸濁液を予め52.0℃に加温し、
この澱粉懸濁液を外側に保温用温水が循環してい
るタンクの下方から一定流量づつ流入するととも
にタンクの上方より一定流量づつ流出することに
より澱粉懸濁液をタンク内で２時間保持してか
ら、流出した澱粉懸濁液を過し、澱粉を40℃の
通風乾燥機で通風乾燥する。この実施例３の加工
方法で加工処理したもの、実施例３の加工方法と
加工条件の保持時間を１時間に変えて加工処理し
たもの、未加工の馬鈴薯澱粉についてそれぞれ粘
度などを測定した結果は次の通りである。[Table] Measuring method Viscosity: Same method as the measuring method described in Example 1 above. Solubility: Weigh 125 mg to 250 mg of dry starch sample into a 50 ml graduated centrifuge tube, add water up to the 50 ml mark, close the stopper, and incubate at the specified temperature (70°C,
80℃, 90℃) in aqueous solution with occasional stirring.
Heat for a minute. After that, water was added up to the 50 ml mark, centrifuged at 3000 rpm for 15 minutes, the amount of starch in the supernatant was determined, and the solubility was calculated by dividing this by the weight of the collected sample. From the measurement results in Table 2, 1, it can be seen that by processing potato starch using the processing method of the present invention, the temperature at which the potato starch exhibits the highest viscosity becomes 8 to 10°C higher than that of unprocessed potato starch. Furthermore, as shown in Table 2-2 of the measurement results, by processing potato starch using the processing method of this invention, the solubility at any measurement temperature is 5.0% to 8.3% compared to unprocessed potato starch.
Since it becomes smaller, it can be seen that the solubility has become smaller, and it can also be seen that gelatinization has been suppressed. Example 3 Potato starch concentration was increased to 40% by weight and pH was 7.
The potato starch suspension was heated to 52.0℃ in advance,
This starch suspension is kept in the tank for 2 hours by flowing the starch suspension into the tank at a constant rate from the bottom of the tank where hot water for insulation is circulated outside, and flowing out at a constant rate from the top of the tank. The starch suspension that flows out is filtered, and the starch is dried in a ventilation dryer at 40°C. The results of measuring the viscosity and other properties of potato starch processed using the processing method of Example 3, processed using the processing method of Example 3 with the holding time changed to 1 hour, and unprocessed potato starch are as follows: It is as follows.
【表】
この測定結果の表３より馬鈴薯澱粉をこの発明
の加工方法で加工したことにより馬鈴薯澱粉の最
高粘度を示す温度が未加工のものに較べて12.5℃
から14.5℃高くなることが判るとともにこの発明
の加工方法により加工した馬鈴薯澱粉は耐熱性が
向上していることが判る。その程度は保持時間が
長いほど顕著であることも判る。
発明の効果
この発明の加工方法で馬鈴薯澱粉を加工したこ
とにより馬鈴薯澱粉の最高粘度を示す温度を高く
することができるし、また加工した馬鈴薯澱粉の
耐熱性を向上させることができる。
更にこの発明の加工方法で加工した馬鈴薯澱粉
は加熱過程での粘度低下を小さくすることができ
るし、また加熱時の溶解度を小さくすることがで
きるので加工した馬鈴薯澱粉をハルサメなどの原
料としてより多く使用することが可能である。[Table] Table 3 of the measurement results shows that when potato starch is processed using the processing method of the present invention, the temperature at which the potato starch exhibits the highest viscosity is 12.5°C compared to unprocessed potato starch.
It can be seen that the heat resistance of the potato starch processed by the processing method of the present invention is improved by 14.5°C. It can also be seen that the longer the retention time, the more remarkable the degree is. Effects of the Invention By processing potato starch using the processing method of the present invention, it is possible to increase the temperature at which potato starch exhibits its maximum viscosity, and it is also possible to improve the heat resistance of the processed potato starch. Furthermore, the potato starch processed by the processing method of this invention can reduce the decrease in viscosity during the heating process, and can also reduce the solubility during heating, so the processed potato starch can be used in larger amounts as a raw material for products such as Harusame. It is possible to use.
Claims (1)
にするとともにPHを約５から約８にした馬鈴薯澱
粉懸濁液を澱粉の糊化温度より低い約40℃から約
55℃の温水中で約30分から約20時間撹拌してか
ら、脱水乾燥することを特徴とする馬鈴薯澱粉の
加工方法。 ２ 馬鈴薯澱粉濃度を約20重量％から約40重量％
にするとともにPHを約５から約８にした馬鈴薯澱
粉懸濁液を澱粉の糊化温度より低い約40℃から約
55℃の温水中で約30分から約20時間保持してか
ら、脱水乾燥することを特徴とする馬鈴薯澱粉の
加工方法。[Claims] 1. Potato starch concentration from about 20% to about 40% by weight
At the same time, the potato starch suspension, which has a pH of about 5 to about 8, is heated from about 40°C to about 40°C, which is lower than the gelatinization temperature of starch.
A method for processing potato starch, which is characterized by stirring in warm water at 55°C for about 30 minutes to about 20 hours, followed by dehydration and drying. 2. Potato starch concentration from about 20% to about 40% by weight
At the same time, the potato starch suspension, which has a pH of about 5 to about 8, is heated from about 40°C to about 40°C, which is lower than the gelatinization temperature of starch.
A method for processing potato starch, which is characterized by holding it in warm water at 55°C for about 30 minutes to about 20 hours, and then dehydrating and drying it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5531285A JPS61213202A (en) | 1985-03-19 | 1985-03-19 | Processing of potato starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5531285A JPS61213202A (en) | 1985-03-19 | 1985-03-19 | Processing of potato starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61213202A JPS61213202A (en) | 1986-09-22 |
| JPH0236601B2 true JPH0236601B2 (en) | 1990-08-20 |
Family
ID=12995039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5531285A Granted JPS61213202A (en) | 1985-03-19 | 1985-03-19 | Processing of potato starch |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61213202A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4223471C2 (en) * | 1992-07-16 | 1996-03-14 | Inventa Ag | Starch intermediate, process for its manufacture and process for its further processing |
| DE69523033T3 (en) * | 1994-07-29 | 2009-09-10 | Brunob Ii B.V. | Thermally inhibited starches and flours and process for their preparation |
| JP4957379B2 (en) * | 2007-05-23 | 2012-06-20 | 松谷化学工業株式会社 | Processed starch production method, food and feed |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55114300A (en) * | 1979-02-27 | 1980-09-03 | Takeda Chemical Industries Ltd | Production of process starches |
-
1985
- 1985-03-19 JP JP5531285A patent/JPS61213202A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55114300A (en) * | 1979-02-27 | 1980-09-03 | Takeda Chemical Industries Ltd | Production of process starches |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61213202A (en) | 1986-09-22 |
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