JP2000038401A - Pregelatinized starch having excellent dispersibility and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a pregelatinized starch having excellent dispersibility, readily providing a uniform paste solution free from undissolved lump of flour and lump, useful as a thickening agent, an adhesive an oil absorbing agent, etc., by mixing a starch slurry with a specific amount based on a starch of an emulsifying agent and subjecting the mixture to drum drying. SOLUTION: A starch slurry (e.g. a starch slurry having 30-50% concentration useful in the general production of pregelatinized starch) is mixed with 0.1-10% based on a starch of an emulsifying agent, dried and pregelatinized by a routine procedure by a drum dryer. Natural starches such as potato starch, maize starch, tapioca starch, sweet potato starch, wheat starch, sago starch, rice starch, etc., starch derivatives obtained by treating them with an acid, oxidizing them or treating with an enzyme, etherifying, esterifying or cross-linking them may be cited as the starch. Calcium stearoyllactate, a propylene glycol fatty acid ester, a sorbitan fatty acid ester, etc., may be cited as the emulsifying agent.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pregelatinized starch excellent in dispersibility, which is used when dispersed in water or hot water for general purposes such as thickeners, adhesives and oil absorbing agents. Promptly,
The present invention relates to a processed starch product that is uniformly dispersed.

[0002]

2. Description of the Related Art Gelatinized starch gelatinizes very rapidly when water is added, and produces starch and lumps. In order to improve the dispersibility of the pregelatinized starch, there is a method in which borax is added to the starch slurry and drum drying is performed. Also, a method has been proposed in which starch is pregelatinized with an extruder together with an emulsifier. (Japanese Patent Laid-Open No. 8
-9871)

[0003]

Of the above methods, the former cannot be used for food. The latter has a low degree of pregelatinization and does not dissolve in water. The pregelatinized starch produced by the extruder has a disadvantage of low viscosity when dissolved in hot water.

[0004]

Means for Solving the Problems The present inventors have found that a gelatinized starch excellent in dispersibility can be produced by mixing an emulsifier with a starch slurry and drying the mixture with a drum, and completed the present invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The starch used in the present invention is a natural starch such as potato starch, corn starch, tapioca starch, sweet potato starch, wheat starch, sago starch, rice starch, or an acid-treated or oxidized treatment thereof. And enzymatically degraded, etherified, esterified and crosslinked starch derivatives.

In the present invention, emulsifiers used include glycerin fatty acid ester, sucrose fatty acid ester, stearoyl lactate, propylene glycol fatty acid ester,
Examples include sorbitan fatty acid esters, polysorbates, lecithin, ethoxylated monoglycerin, fatty acid salts and the like. Particularly preferred are calcium stearoyl lactate, propylene glycol fatty acid esters and sorbitan fatty acid esters. The mixing amount of the emulsifier was 0.1% per starch.
-10%, depending on the type of starch used and the required dispersibility of the pregelatinized starch. In general, when the amount of the emulsifier is increased, the dispersibility is improved, and the time for forming the paste liquid is prolonged. When the amount is further increased, a substance which becomes a paste liquid by heating only by swelling with cold water is produced.

[0007] The above-mentioned emulsifier is added to and mixed with a starch slurry having a concentration of 30 to 50% usually used in the production of pregelatinized starch,
By drying α in a drum dryer by the usual method,
A pregelatinized starch having good dispersibility can be produced.

Next, the present invention will be described with reference to examples, but the present invention is not limited to only the following examples.

[0009]

Example 1 100 parts of tapioca starch and 110 parts of water were mixed to form a slurry, 2 parts of calcium stearoyl lactate was added and mixed, and a double-type drum dryer (vapor pressure: 6 kg) was used.
/ Cm ² , drum diameter 1.2m, rotation speed 0.9rpm)
And then pulverized. 1 g of the obtained powder is 100 m
In a 1 beaker, 100 ml of water was poured. When the mixture was gently stirred with a stirring rod, the mixture was finely dispersed, and after 1 hour, a uniform size liquid was obtained.

[0010]

Example 2 100 parts of potato starch and 120 parts of water were mixed,
A slurry was heated to 50 ° C., and 3 parts of propylene glycol monostearate was added and mixed in the same manner as in Example 1,
Dry and crushed. 1 g of the obtained powder was put in a 100 ml beaker, and 100 ml of water was poured. When the mixture was gently stirred with a stirring rod, the mixture was finely dispersed, and after 1 hour, a uniform size liquid was obtained.

[0011]

Example 3 100 parts of tapioca starch and 110 parts of water were mixed to form a slurry, and 0.3 parts of sorbitan monolaurate was added and mixed, and dried and pulverized in the same manner as in Example 1. 1 g of the obtained powder was put in a 100 ml beaker, and 100 ml of water was poured. When the mixture was gently stirred with a stirring rod, the mixture was finely dispersed, and after 1 hour, a uniform size liquid was obtained.

[0012]

Example 4 A mixture of 100 parts of hydroxypropylated tapioca starch (hydroxypropyl group content: 6%) and 110 parts of water was made into a slurry, and 8 parts of sorbitan monolaurate was added and mixed. Dry and crushed. 5 g of the obtained powder was placed in a 100 ml beaker, and 100 g of water was added.
ml was poured. The mixture was finely dispersed when gently stirred with a stirring rod, and after 1 hour, the starch was dispersed throughout the water in a swollen state, and when heated to 80 ° C., a uniform size liquid was obtained.

[0013]

According to the present invention, a pregelatinized starch excellent in dispersibility can be provided. By using this pregelatinized starch,
A uniform size liquid free of lumps and lumps can be easily obtained.

Claims (4)

[Claims] 1. A starch slurry comprising 0.1 to 1 per starch.
A pregelatinized starch excellent in dispersibility, which is mixed with 0% of an emulsifier and dried in a drum. 2. The starch slurry is added in an amount of 0.1 to 1 per starch.
A method for producing a pregelatinized starch excellent in dispersibility, comprising mixing 0% of an emulsifier and drum drying. 3. An emulsifier comprising: calcium stearoyl lactate;
2. The pregelatinized starch excellent in dispersibility according to claim 1, which is one or more selected from propylene glycol fatty acid esters and sorbitan fatty acid esters. 4. An emulsifier comprising: calcium stearoyl lactate;
The method for producing a pregelatinized starch excellent in dispersibility according to claim 2, which is one or more selected from propylene glycol fatty acid esters and sorbitan fatty acid esters.