JPH072763B2 - Method for producing modified starch - Google Patents
Method for producing modified starchInfo
- Publication number
- JPH072763B2 JPH072763B2 JP60097331A JP9733185A JPH072763B2 JP H072763 B2 JPH072763 B2 JP H072763B2 JP 60097331 A JP60097331 A JP 60097331A JP 9733185 A JP9733185 A JP 9733185A JP H072763 B2 JPH072763 B2 JP H072763B2
- Authority
- JP
- Japan
- Prior art keywords
- corn starch
- waxy corn
- treated
- sample
- heat
- 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
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明の変性澱粉は、糊液の安定性、透明感、乳化力に
優れているため、製菓、錠剤の掛け物、ガムゼリー、乳
化香料、絵具等多くの分野に利用される。DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The modified starch of the present invention is excellent in stability, transparency and emulsifying power of a paste solution, and therefore, it is used for confectionery, tablet hangings, gum jelly, emulsified flavors and paints. It is used in many fields.
（従来の従術） 上記の分野において、従来よりアラビアガムがその乳化
力、皮膜性、糊液の安定性が優れているため用いられて
いる。(Conventional Conventional Technique) In the above fields, gum arabic has been conventionally used because of its excellent emulsifying power, film-forming property, and stability of paste solution.
（発明が解決しようとする問題点） 上記のようにアラビアガムが従来より用いられてきた
が、天然産品であるため安定した供給が、できないこと
があり、価格の変動も激しいという問題点もある。ま
た、アラビアガムはその樹脂の中に異物が多く混在する
ため、使用する際にろ過しなければならないという問題
点もある。(Problems to be Solved by the Invention) As described above, gum arabic has been conventionally used, but since it is a natural product, stable supply may not be possible, and there is also a problem that price fluctuations are severe. . Further, gum arabic has a problem that it has to be filtered when used because a lot of foreign substances are mixed in the resin.
（問題点を解決するための手段） 本発明者らは、上記問題点を解決すべく鋭意検討を行っ
た結果、ワキシコーンスターチおよび／またはワキシコ
ーンスターチ誘導体をPH3.5〜8.0好ましくは4.0〜5.0、
反応温度100〜200℃好ましくは130〜150℃にて加熱処理
することにより、糊液の安定性、透明感、乳化力に優
れ、アラビアガムの代替になることを見出し本発明を完
成するに至った。(Means for Solving Problems) As a result of intensive studies to solve the above problems, the present inventors have found that waxy corn starch and / or waxy corn starch derivatives have a pH of 3.5 to 8.0, preferably 4.0 to 4.0. 5.0,
It was found that by heating at a reaction temperature of 100 to 200 ° C, preferably 130 to 150 ° C, the stability, transparency and emulsifying power of the paste solution are excellent, and it can be used as a substitute for gum arabic, thus completing the present invention. It was
本発明の変性澱粉を製造するのに用いられる澱粉原料と
しては、ワキシコーンスターチ、およびこれを酸化、酸
処理化、酵素処理化、エーテル化、エステル化、架橋
化、グラフト化したものが用いられる。As the starch raw material used for producing the modified starch of the present invention, waxy corn starch and oxidised, acid-treated, enzyme-treated, etherified, esterified, cross-linked or grafted ones thereof are used. .
乾式で加熱処理する際はワキシコーンスターチおよび／
またはワキシコーンスターチ誘導体の水分含量は10％以
下好ましくは５％以下にしなければならない。水分含量
が10％以上であれば、加熱により凝集した水滴により澱
粉が部分的に糊化したり、固まってしまう。Waxy cornstarch and // when dry heat treatment
Alternatively, the water content of the waxy corn starch derivative should be 10% or less, preferably 5% or less. If the water content is 10% or more, starch is partially gelatinized or hardened due to water droplets aggregated by heating.
湿式で加熱処理する際、濃度は５〜50％好ましくは20〜
30％である。When heat-treated by a wet method, the concentration is 5 to 50%, preferably 20 to
30%.
PH範囲は3.5〜8.0好ましくは4.0〜5.0である。3.5以下
になると乳化力が劣り、8.0以上になると着色が著しく
なり好ましくない。The PH range is 3.5 to 8.0, preferably 4.0 to 5.0. When it is 3.5 or less, the emulsifying power is poor, and when it is 8.0 or more, coloring is remarkable, which is not preferable.
加熱温度は100〜200℃好ましくは130〜180℃である。The heating temperature is 100 to 200 ° C, preferably 130 to 180 ° C.
加熱処理時間は、加熱温度によっても異なるが0.5〜６
時間、好ましく３〜4.5時間である。The heat treatment time varies depending on the heating temperature, but is 0.5 to 6
The time is preferably 3 to 4.5 hours.
（作用） 本発明の変性澱粉は、糊液の安定性、透明感、乳化力に
優れているため、アラビアガムに代って製菓、錠剤の掛
け物、ガムゼリー、乳化香料、絵具等多くの分野で好適
に用いられる。(Function) Since the modified starch of the present invention is excellent in stability, transparency and emulsifying power of a paste solution, it is used in many fields such as confectionery, tablet hangings, gum jelly, emulsified flavors and paints instead of gum arabic. It is preferably used.
（実施例） 次に実施例を挙げて、本発明を詳細に説明する。(Example) Next, an example is given and the present invention is explained in detail.
実施例１ ワキシコーンスターチ5kgを乾燥し、水分含量2.5％とし
たものを、180℃で３時間加熱処理し、加熱処理ワキシ
コーンスターチ（試料番号１）を得た。Example 1 5 kg of waxy corn starch was dried to a water content of 2.5% and heat-treated at 180 ° C. for 3 hours to obtain heat-treated waxy corn starch (Sample No. 1).
実施例２ ワキシコーンスターチ5kgを水７に分散し、次亜塩素
酸ソーダkgを添加しPH9〜10、25℃で３時間反応させ、
亜硫酸ソーダにより消塩し塩酸によりPH4.0に調整後、
水洗、脱水、乾燥し酸化ワキシコーンスターチ（試料番
号２）を得た。これを乾燥し水分含量３％としたものを
150℃で１時間加熱処理し、加熱処理後酸化ワキシコー
ンスターチ（試料番号３）を得た。Example 2 5 kg of waxy corn starch is dispersed in water 7, kg of sodium hypochlorite is added, and the mixture is reacted at PH 9 to 10 at 25 ° C. for 3 hours.
After desalting with sodium sulfite and adjusting to pH 4.0 with hydrochloric acid,
It was washed with water, dehydrated and dried to obtain oxidized waxy corn starch (Sample No. 2). This is dried to make the water content 3%
After heat treatment at 150 ° C. for 1 hour, oxidized waxy corn starch (Sample No. 3) was obtained after the heat treatment.
実施例３ 塩酸50mlを水７に溶解し、ワキシコーンスターチ5kg
を分散し、45℃５時間反応させた後、水酸化ナトリウム
によりPH4.0に調整後、水洗、脱水、乾燥し酸処理ワキ
シコーンスターチ（試料番号４）を得た。これを乾燥し
水分含量3.2％としたものを130℃で１時間30分加熱処理
し、加熱処理酸処理ワキシコーンスターチ（試料番号
５）を得た。Example 3 50 ml of hydrochloric acid was dissolved in water 7 to give 5 kg of waxy corn starch.
Was dispersed, reacted at 45 ° C. for 5 hours, adjusted to pH 4.0 with sodium hydroxide, washed with water, dehydrated and dried to obtain acid-treated waxy corn starch (Sample No. 4). The dried product having a water content of 3.2% was heat-treated at 130 ° C. for 1 hour and 30 minutes to obtain a heat-treated acid-treated waxy corn starch (Sample No. 5).
実施例４ ワキシコーンスターチ200gを水800mlに分散し、これを
撹拌機付オートクレーブにて130℃で２時間加熱処理
し、これをドラムドライヤーで乾燥し湿式加熱処理ワキ
シコーンスターチ（試料番号６）を得た。Example 4 200 g of waxy corn starch was dispersed in 800 ml of water, and this was heat-treated in an autoclave equipped with a stirrer at 130 ° C. for 2 hours and dried with a drum dryer to give a wet heat-treated waxy corn starch (Sample No. 6). Obtained.
実施例５ ワキシコーンスターチ5kgを水10に分散し、炭酸ナト
リウムでPH7に調整し、アルファーアミラーゼ5kgを添加
し、85℃で１時間反応させた後、スプレードライヤーで
乾燥し酵素変性ワキシコーンスターチ（試料番号７）を
得た。この水分含量３％のものを140℃で１時間加熱処
理し加熱処理酵素変性ワキシコーンスターチ（試料番号
７）を得た。Example 5 5 kg of waxy corn starch was dispersed in 10 water, pH was adjusted to 7 with sodium carbonate, 5 kg of alpha-amylase was added, and the mixture was reacted at 85 ° C. for 1 hour and then dried with a spray dryer to obtain enzyme-modified waxy corn starch ( Sample number 7) was obtained. This water content of 3% was heat-treated at 140 ° C. for 1 hour to obtain heat-treated enzyme-modified waxy corn starch (Sample No. 7).
実施例６ ヒドロキシプロピル化ワキシコーンスターチ5kgを乾燥
し、水分含量３％としたものを、180℃で３時間加熱処
理し、加熱処理ヒドロキシプロピル化ワキシコーンスタ
ーチ（試料番号９）を得た。Example 6 Hydroxypropylated waxy corn starch (5 kg) was dried to a water content of 3% and heat-treated at 180 ° C. for 3 hours to obtain heat-treated hydroxypropylated waxy corn starch (Sample No. 9).
実施例７ 実施例１〜６で得た試料番号１〜９のサンプルを加熱処
理したものとしていないものとの比較テストを行った。
結果を表１に示す。Example 7 Samples of sample Nos. 1 to 9 obtained in Examples 1 to 6 were subjected to a comparative test with those with and without heat treatment.
The results are shown in Table 1.
なお、表中経日粘度とあるのは、無水換算試料濃度30％
のスラリーを、85〜95℃で10分加熱し糊化させた後、30
℃まで冷却しＢ型回転粘度計で粘度を測定。これを当日
粘度とし３日後に再び30℃で測定したものを３日後粘度
とする。The viscosity in the table is the sample concentration at 30% anhydrous conversion.
Heat the slurry at 85-95 ℃ for 10 minutes to gelatinize it, then
Cool to ℃ and measure viscosity with a B-type rotational viscometer. Let this be the viscosity on the same day, and measure again after 3 days at 30 ° C., the viscosity after 3 days.
乳化力とは、試料1gを水50mlに分散し85〜95℃で10分間
加熱糊化後冷却し、大豆油50ml添加し、これをホモミキ
サーに１分間かけ（11000rpm）乳化させたものを100ml
のメスシリンダーに移し、常温で８時間放置し、乳化層
の容積を読み取り、また乳化層の白度を白度計（ケット
社製）で測定した。The emulsifying power means that 1 g of a sample is dispersed in 50 ml of water, heated and gelatinized at 85 to 95 ° C for 10 minutes, cooled, added with 50 ml of soybean oil, and homogenized for 1 minute (11000 rpm) to emulsify 100 ml.
The mixture was transferred to a graduated cylinder of, and left at room temperature for 8 hours, the volume of the emulsified layer was read, and the whiteness of the emulsified layer was measured with a whiteness meter (manufactured by Kett).
実施例８ オレンジ香料15部（重量部、以下同じ）、試料番号１の
サンプル７部、酵素変性デキストリン（DE12）25部、水
53部をホモミキサーに１分間かけ（11000rpm）乳化さ
せ、スプレードライヤーで乾燥して、オレンジ香料粉末
を得た。Example 8 15 parts of orange flavor (weight part, the same applies hereinafter), 7 parts of sample No. 1, 25 parts of enzyme-modified dextrin (DE12), water
53 parts were emulsified in a homomixer for 1 minute (11000 rpm) and dried with a spray dryer to obtain orange flavor powder.
本品0.1gを水100mlに分散させたところ安定性良好な分
散液となった。When 0.1 g of this product was dispersed in 100 ml of water, a dispersion having good stability was obtained.
（発明の効果） 実施例からも明らかなように本発明の変性澱粉は、安定
性、乳化力に優れており、糊液の調製も容易であり、価
格、供給も安定しているので、アラビムガム代替として
好適に用いられる。(Effects of the Invention) As is clear from the examples, the modified starch of the present invention has excellent stability and emulsifying power, is easy to prepare a paste solution, and is stable in price and supply. It is preferably used as an alternative.
Claims (1)
シコーンスターチ誘導体をpH4.0〜5.0、加熱温度100〜2
00℃にて加熱処理することを特徴とする変性澱粉の製造
方法。1. A waxy corn starch and / or waxy corn starch derivative having a pH of 4.0 to 5.0 and a heating temperature of 100 to 2
A method for producing a modified starch, which comprises heat treatment at 00 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60097331A JPH072763B2 (en) | 1985-05-08 | 1985-05-08 | Method for producing modified starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60097331A JPH072763B2 (en) | 1985-05-08 | 1985-05-08 | Method for producing modified starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61254602A JPS61254602A (en) | 1986-11-12 |
| JPH072763B2 true JPH072763B2 (en) | 1995-01-18 |
Family
ID=14189502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60097331A Expired - Lifetime JPH072763B2 (en) | 1985-05-08 | 1985-05-08 | Method for producing modified starch |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH072763B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2008273806B2 (en) * | 2007-07-11 | 2013-08-01 | Yong-Cheng Shi | Non-cohesive waxy flours and method of preparation |
| WO2020099117A1 (en) * | 2018-11-13 | 2020-05-22 | Unilever N.V. | Vinaigrette |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6221420B1 (en) | 1993-07-30 | 2001-04-24 | National Starch And Chemical Investment Holding Corporation | Foods containing thermally-inhibited starches and flours |
| US5720822A (en) | 1995-06-07 | 1998-02-24 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited pregelatinized non-granular starches and flours and process for their production |
| US5932017A (en) * | 1993-07-30 | 1999-08-03 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation |
| WO1995004082A2 (en) * | 1993-07-30 | 1995-02-09 | National Starch And Chemical Investment Holding Corporation | Heat treated noncohesive starches and flours and process for their production |
| US6451121B2 (en) | 1993-07-30 | 2002-09-17 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation |
| GB9406639D0 (en) * | 1994-04-05 | 1994-05-25 | Cerestar Holding Bv | Starch composition |
| DK0721471T4 (en) * | 1994-07-29 | 2009-03-09 | Nat Starch Chem Invest | Thermally inhibited starches and flour as well as processes for their preparation |
| BR9506290A (en) * | 1994-07-29 | 1997-08-12 | Nat Starch Chem Invest | Process for making thermally inhibited non-pregelatinized granular starch food starch process for making thermally inhibited non-pregelatinized granulated flour and flour |
| US5718770A (en) * | 1994-08-25 | 1998-02-17 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited pregelatinized granular starches and flours and process for their production |
| JPH10506921A (en) * | 1995-01-18 | 1998-07-07 | ナショナル スターチ アンド ケミカル インベストメント ホールディング コーポレイション | Cosmetics containing heat-suppressed starch |
| AU4700996A (en) * | 1995-01-18 | 1996-08-07 | National Starch And Chemical Investment Holding Corporation | Pharmaceutical products containing thermally-inhibited starches |
| US5830884A (en) * | 1995-01-18 | 1998-11-03 | National Starch And Chemical Investment Holding Corporation | Pharmaceutical products containing thermally-inhibited starches |
| WO1996023038A1 (en) * | 1995-01-24 | 1996-08-01 | National Starch And Chemical Investment Holding Corporation | Water-based adhesives containing thermally-inhibited starches |
| KR100462413B1 (en) * | 2002-07-11 | 2004-12-17 | 임승택 | A preparation method of modified starch by dry heating with natural gums |
| WO2005005484A1 (en) * | 2003-07-11 | 2005-01-20 | Asahi Kasei Chemicals Corporation | Functional starch powder |
| JP5033553B2 (en) * | 2006-09-15 | 2012-09-26 | フタムラ化学株式会社 | Emulsification stabilizer |
| EP2866581B1 (en) | 2012-06-29 | 2018-07-18 | Agrana Stärke GmbH | Thermally inhibited starch and starchy flours |
| GB201413832D0 (en) * | 2014-08-05 | 2014-09-17 | Tate & Lyle Ingredients | Starch compositions useful for thickening aqueous liquids |
| JP6682545B2 (en) | 2015-02-16 | 2020-04-15 | リケビー スターチ アクチエボラグＬｙｃｋｅｂｙ Ｓｔａｒｃｈ Ａｂ | Method for preparing suppressed starch with improved warehouse storage stability |
| SE541492C2 (en) | 2017-08-11 | 2019-10-15 | Lyckeby Starch Ab | Method for preparing an inhibited starch |
| US11180575B2 (en) | 2018-12-28 | 2021-11-23 | Corn Products Development, Inc. | Thermally inhibited starch and process for making |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3455838A (en) * | 1966-04-22 | 1969-07-15 | Nat Starch Chem Corp | Method of encapsulating water-insoluble substances and product thereof |
| JPS4867447A (en) * | 1971-12-14 | 1973-09-14 | ||
| JPS59159800A (en) * | 1983-03-02 | 1984-09-10 | 瀬口 正晴 | Production of oleophilic starch by heat treatment |
-
1985
- 1985-05-08 JP JP60097331A patent/JPH072763B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2008273806B2 (en) * | 2007-07-11 | 2013-08-01 | Yong-Cheng Shi | Non-cohesive waxy flours and method of preparation |
| WO2020099117A1 (en) * | 2018-11-13 | 2020-05-22 | Unilever N.V. | Vinaigrette |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61254602A (en) | 1986-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH072763B2 (en) | Method for producing modified starch | |
| Wurzburg | Modified starches | |
| DE2364056C3 (en) | Process for the production of a crosslinked, hydroxypropylated starch product and use of the substances produced thereby | |
| JP5289652B2 (en) | Compositions based on cross-linked and depolymerized starch suitable as gelatin substitutes | |
| DE60220599T2 (en) | Thermally modified starch and process for its preparation | |
| DE2948611C2 (en) | Modified tapioca starch dispersible in cold water, a process for its production and its use for the production of food | |
| DE69911296T2 (en) | Highly soluble, hydratable, viscous, solution-stable pyrodextrins, process for their preparation and their use | |
| EP0512006A4 (en) | Method for preparing reduced calorie foods | |
| US4623549A (en) | Dry instant food composition | |
| KR970001736A (en) | Swelled Starch as Paper Additive | |
| WO1993007177A1 (en) | Method of producing starch decomposition products with a narrow molecular-weight distribution | |
| US4055554A (en) | Gel strength enhancer for gelatin compositions including an oxidized polysaccharide | |
| JPH03199202A (en) | Production of indigestable heteropolysaccharide | |
| ES2240429T3 (en) | PROCEDURE FOR THE PREPARATION OF A THERMOCHEMICALLY MODIFIED ALMIDON. | |
| US3463668A (en) | Inhibited starch products | |
| JP3530567B2 (en) | Method for producing resistant starch | |
| IE42562B1 (en) | Process for producing a dry product for food preparations | |
| US5711975A (en) | Starch composition for sugar-free confectionery | |
| EP0704169A2 (en) | Starch hydrolysis products | |
| Le Thanh et al. | Digestibility vs. structure of food grade modified starches | |
| DE2814664A1 (en) | PROCESS FOR PREPARING STARCH XANTHANE COMPOSITIONS | |
| US3804828A (en) | Epichlorohydrin-inhibited,stabilized retort starches | |
| JP3020064B2 (en) | Hydrolyzate of roasted dextrin | |
| KR19990015246A (en) | Method for preparing octenyl succinate amylodextrin | |
| EP0108833A1 (en) | Instant gelling starche |