JP2002112718A - Modified corn material and method for producing the same - Google Patents
Modified corn material and method for producing the sameInfo
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- JP2002112718A JP2002112718A JP2000304014A JP2000304014A JP2002112718A JP 2002112718 A JP2002112718 A JP 2002112718A JP 2000304014 A JP2000304014 A JP 2000304014A JP 2000304014 A JP2000304014 A JP 2000304014A JP 2002112718 A JP2002112718 A JP 2002112718A
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- corn
- water
- modified corn
- temperature
- modified
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、原料コーン（とう
もろこし）に比べて水及び湯中への分散性及び溶解性が
向上している改質されたコーン材料の製造法と、該方法
によって製造されている改質コーン材料及び該改質コー
ン材料からなる食品素材並びに分散安定化剤に関する。
より詳細には、本発明は天然のコーン（とうもろこし）
材料と同等の風味を保持しつつ、水や湯への分散性及び
溶解性といった物性面が天然コーン材料に比べて向上し
ており、例えば、即席固形スープ材料として使用した場
合、湯中で速やかに分散及び溶解して喫食可能となるよ
うに改質された食品用コーン材料に関する。[0001] The present invention relates to a method for producing a modified corn material having improved dispersibility and solubility in water and hot water as compared with a raw corn (corn), and a method for producing the modified corn material by the method. The present invention relates to a modified corn material, a food material comprising the modified corn material, and a dispersion stabilizer.
More specifically, the present invention relates to natural corn (corn).
While maintaining the same flavor as the material, the physical properties such as dispersibility and solubility in water and hot water are improved compared to natural corn material.For example, when used as an instant solid soup material, The present invention relates to a food corn material modified so that it can be eaten by being dispersed and dissolved in water.
【０００２】[0002]
【従来の技術】従来から市販されている即席固形スープ
は、澱粉、食塩、他の調味料、油脂を所定量配合し、造
粒・乾燥させたものである。この即席固形スープにおい
て、澱粉として湿式粉砕した天然コーンの乾燥品、すな
わち、コーンパウダーを使用したものは即席固形コーン
スープとして市販されている。2. Description of the Related Art Conventional instant soups are prepared by mixing a predetermined amount of starch, salt, other seasonings, oils and fats, granulating and drying. In this instant solid soup, a dried product of natural corn wet-ground as starch, that is, one using corn powder, is commercially available as instant solid corn soup.
【０００３】しかし、即席固形コーンスープに使用され
ている天然コーンは水や湯に不溶な成分を多く含むた
め、固形コーンスープを水や湯中に分散あるいは溶解さ
せる際に容器底部でコーンパウダーがいわゆるママコや
ダマとなることが多く、即席固形スープとして不便であ
った。コーン材料がママコやダマになる理由は、そのコ
ーン材料を分散あるいは溶解させた場合のスラリー状又
はペースト状のものの粘性がかなり高くなることにあ
る。However, since natural corn used in instant solid corn soup contains many components insoluble in water or hot water, when the solid corn soup is dispersed or dissolved in water or hot water, corn powder is formed at the bottom of the container. It often became so-called mamako or litter, which was inconvenient as an instant solid soup. The reason why the cone material becomes mamako or lump is that the viscosity of the slurry or paste when the cone material is dispersed or dissolved becomes considerably high.
【０００４】ところで、亜臨界状態あるいは超臨界状態
の水を溶媒として用いた分解反応によって、多くの加水
分解反応が起こることが知られている〔「超臨界流体の
科学と技術」（三共ビジネス）、１９９６〕。また、特
許第３０４２０７６号公報には、天然又は合成高分子を
超臨界状態又は亜臨界状態の水を溶媒として用いて選択
的に加水分解及び／又は熱分解する方法が開示されてい
る。[0004] By the way, it is known that many hydrolysis reactions are caused by a decomposition reaction using water in a subcritical or supercritical state as a solvent [“Science and Technology of Supercritical Fluids” (Sankyo Business) , 1996]. Further, Japanese Patent No. 3042076 discloses a method for selectively hydrolyzing and / or thermally decomposing a natural or synthetic polymer using water in a supercritical or subcritical state as a solvent.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、上記の
刊行物に開示された方法によって天然コーン材料の分解
反応を行うと、反応が非常に高温で行われることと長時
間反応であるために、得られる反応生成物は天然コーン
の有する風味が著しく損なわれたものとなり、食品素材
には不適であることが判明した。このような背景から、
分散性及び溶解性に優れた即席固形コーンスープ原料と
して、低粘性のスラリー状あるいはペースト状のものを
形成するように改質されているコーン材料が望まれてい
た。それ故、本発明の目的は、天然コーン材料の有する
風味を保持しており、水又は湯中に速やかに分散、溶解
する性質を有するように改質されているコーン材料とそ
の製造方法を提供することにある。However, when the decomposition reaction of the natural corn material is carried out by the method disclosed in the above publication, the reaction is carried out at a very high temperature and the reaction is carried out for a long time. The resulting reaction product was found to be one in which the flavor of natural corn was significantly impaired, and was unsuitable for food materials. Against this background,
As an instantaneous solid corn soup raw material excellent in dispersibility and solubility, a corn material modified to form a low-viscosity slurry or paste-like material has been desired. Therefore, an object of the present invention is to provide a corn material which has been modified to have the property of retaining the flavor of natural corn material and to be rapidly dispersed and dissolved in water or hot water, and a method for producing the same. Is to do.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、前記の目
的を達成すべく鋭意研究を重ねた結果、高温高圧水を用
い、所定時間内でコーン材料を処理することにより、原
料コーンの風味を保持しており、かつ水及び湯中への分
散性及び溶解性に優れたコーン材料が得られることを見
出し、本発明を完成するに至った。本発明は以下の各発
明を包含する。Means for Solving the Problems The inventors of the present invention have made intensive studies to achieve the above-mentioned object, and as a result, the corn material has been treated by using high-temperature and high-pressure water within a predetermined time, thereby obtaining the raw material corn. The present inventors have found that a corn material which retains flavor and is excellent in dispersibility and solubility in water and hot water can be obtained, thereby completing the present invention. The present invention includes the following inventions.
【０００７】(１) 原料コーン材料と、１００℃を超え
る３００℃までの温度でかつ圧力がその温度における水
の蒸気圧よりも高い圧力状態にある高温高圧水とを、該
コーン材料を構成する高分子物質がより低分子の高分子
物質に部分分解されふ時間接触させて水への溶解性を向
上させることを特徴とする改質コーン材料の製造方法。(1) A raw material corn material and high-temperature high-pressure water at a temperature of more than 100 ° C. to 300 ° C. and a pressure higher than the vapor pressure of water at that temperature constitute the corn material. A method for producing a modified corn material, characterized in that a high molecular substance is partially decomposed into a lower molecular high molecular substance and is brought into contact with the low molecular substance for a while to improve solubility in water.
【０００８】(２) 前記のより低分子の高分子材料が、
質量（分子量）１００ｋＤａ（キロダルトン）〜３，０
００ｋＤａの水溶性高分子物質であることを特徴とす
る、（１）項記載の改質コーン材料の製造方法。(2) The lower molecular weight polymer material is
Mass (molecular weight) 100 kDa (kilodalton) to 3,0
The method for producing a modified corn material according to (1), wherein the method is a water-soluble polymer substance of 00 kDa.
【０００９】(３) 前記(1) 項〜(２) 項のいずれか１項
に記載の方法によって製造された、原料コーン材料の風
味を保持しておりかつ水又は湯中への分散性及び溶解性
が原料コーン材料より向上している改質コーン材料。(3) The flavor of the raw material corn material produced by the method according to any one of the above items (1) to (2) is maintained and the dispersibility in water or hot water is improved. Modified corn material with higher solubility than raw corn material.
【００１０】(４) 上記(３) 項記載の改質コーン材料か
らなる食品用素材。(4) A food material comprising the modified corn material according to the above (3).
【００１１】(５) 上記(４) 項記載の改質コーン材料か
らなる食品用素材を使用した即席固形コーンスープ。(5) An instant solid corn soup using a food material comprising the modified corn material according to the above (4).
【００１２】(６) 上記(３) 項記載の改質コーン材料か
らなる分散安定化剤。(6) A dispersion stabilizer comprising the modified corn material according to the above (3).
【００１３】[0013]
【発明の実施の形態】本発明の方法は、下記の高温高圧
水と原料コーンとを接触状態置く方法である。高温高圧
水とは、１００℃を超える３００℃までの範囲の温度
と、かつ圧力がその温度における水の蒸気圧よりも高い
圧力状態にある水を意味している。DESCRIPTION OF THE PREFERRED EMBODIMENTS The method of the present invention is a method in which the following high-temperature and high-pressure water is placed in contact with a raw material cone. High-temperature, high-pressure water refers to water that is at a temperature in the range of more than 100 ° C. to 300 ° C. and at a pressure higher than the vapor pressure of water at that temperature.
【００１４】本発明の製造方法において、原料として使
用するコーンは、天然の生コーンや、下茹でしたコー
ン、乾燥コーン等であり、その形状としては房から外し
た粒状やペースト状、粉砕されたもの等、何れの形状の
ものであってもよい。In the production method of the present invention, the corn used as a raw material is a natural raw corn, a boiled corn, a dried corn, or the like. It may be of any shape.
【００１５】反応に供する際の原料コーンの量は、１〜
５０重量％のスラリー状又はペースト状の混合物を形成
する量であり、好ましくは１０〜３３重量％となる量で
ある。The amount of the raw material corn used in the reaction is 1 to
The amount is such that a 50% by weight slurry or paste mixture is formed, and preferably 10 to 33% by weight.
【００１６】本発明の改質コーンの製造方法において、
原料コーンの処理時間、すなわち原料コーンと前記高温
高圧水とを接触状態を維持すべき時間は、天然コーンの
風味を損なわないように厳密に設定する必要がある。処
理時間は、温度条件との関係で選定されるが、通常は５
分以内であり、好ましくは０．５分〜４分である。最適
な接触処理時間は、種々の反応を伴う原料コーンの時間
的変化を事前の予備実験により測定し、把握しておくこ
とで当業者であれば容易に設定することができる。接触
処理時間が長くなればなるほどの天然コーンが有する風
味は損なわれる。In the method for producing a modified corn according to the present invention,
The processing time of the raw corn, that is, the time during which the high temperature and high pressure water is kept in contact with the raw corn must be strictly set so as not to impair the flavor of the natural corn. The processing time is selected in relation to the temperature conditions, but is usually 5 times.
Minutes, preferably 0.5 to 4 minutes. The optimum contact treatment time can be easily set by those skilled in the art by measuring and grasping the temporal change of the raw material corn accompanying various reactions by preliminary preliminary experiments. The longer the contact time, the less the flavor of the natural corn.
【００１７】[0017]
【実施例】以下、本発明を実施例によって更に詳細に説
明するが、下記実施例は本発明を限定するものではな
く、前記及び後記の趣旨に徴して設計変更することは、
いずれも、本発明の技術的範囲に含まれるものである。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples do not limit the present invention.
All of them are included in the technical scope of the present invention.
【００１８】実施例１ 房つきコーンを沸騰水で２０分間下茹でし、房からコー
ン粒を外し、乾燥重量比で１５％になるように水を添加
し、ミキサーにて粉砕した。この原料コーン含有水につ
いて表１に示した４種の接触処理を行った。図１の装置
を使用し、この原料コーン含有水を原料タンクから高圧
スラリーポンプで送液し、表１に記載の温度に加熱した
反応器に導入し、反応を開始した。所定時間反応後、反
応生成物を反応器出口に取り付けた二重冷却管に導入し
て急冷することで反応を停止させた。系内の圧力はライ
ン出口に設置した背圧弁によって調節し、サンプラー中
に改質されたコーン含有液を集めた。Example 1 A corn with tufts was boiled under boiling water for 20 minutes, corn grains were removed from the tufts, water was added to a dry weight ratio of 15%, and crushed with a mixer. The raw water containing corn was subjected to four types of contact treatments shown in Table 1. Using the apparatus shown in FIG. 1, this raw material cone-containing water was fed from a raw material tank by a high-pressure slurry pump, introduced into a reactor heated to the temperature shown in Table 1, and the reaction was started. After the reaction for a predetermined time, the reaction was stopped by introducing the reaction product into a double cooling tube attached to the outlet of the reactor and rapidly cooling it. The pressure in the system was adjusted by a back pressure valve installed at the line outlet, and the modified cone-containing liquid was collected in a sampler.
【００１９】サンプラーから採取した４種の改質コーン
含有液に改質コーンが乾燥重量比で０．５％となるよう
に水を追加し、４℃、１５，０００ｒｐｍで１０分間遠
心分離を行い、その上澄み液を高速液体クロマトグラフ
ィー（カラム：昭和電工製ＧＳ６２０ＨＱ、カラム温度
３０℃、溶離液：水、０．５ｍｌ／ｍｉｎ．、検出：Ｒ
Ｉ）によって分析して分子量分布を調べ、図２及び図３
（ＧＰＣチャート）に示した。分子量分布については、
分子量既知である標準品（昭和電工紙Ｐｕｌｌｕｌａｎ
Ｐ−８２）を予め測定し、その分子量とＧＰＣの保持
時間との相関式を作成し、分子量計算を行った。分子量
と保持時間の関係を図５に示す。また、サンプラーから
採取した４種の改質コーン含有液に改質コーンが乾燥重
量比で０．１％となるように水を追加し、４℃、１５，
０００ｒｐｍで１０分間遠心分離を行い、その上澄み液
を高速液体クロマトグラフィー（カラム：昭和電工製
ＫＳ８０２、カラム温度８０℃、溶離液：水、１．０ｍ
ｌ／ｍｉｎ．、検出：ＲＩ）によって分析してシューク
ロース（保持時間６．３分のピーク）を調べ、図４に示
した。Water is added to the four types of modified corn-containing liquid collected from the sampler so that the modified corn has a dry weight ratio of 0.5%, and centrifuged at 15,000 rpm at 4 ° C. for 10 minutes. And the supernatant was subjected to high performance liquid chromatography (column: GS620HQ manufactured by Showa Denko, column temperature: 30 ° C., eluent: water, 0.5 ml / min., Detection: R
The molecular weight distribution was examined by analyzing according to I), and FIG.
(GPC chart). For molecular weight distribution,
Standard product with known molecular weight (Showa Denko Pullulan
P-82) was measured in advance, a correlation formula between the molecular weight and the retention time of GPC was created, and the molecular weight was calculated. FIG. 5 shows the relationship between the molecular weight and the retention time. Further, water was added to the four kinds of modified corn-containing liquids collected from the sampler so that the modified corn had a dry weight ratio of 0.1%, and 4 ° C., 15,
After centrifugation at 000 rpm for 10 minutes, the supernatant is subjected to high performance liquid chromatography (column: Showa Denko
KS802, column temperature 80 ° C, eluent: water, 1.0m
1 / min. , Detection: RI) for sucrose (peak at a retention time of 6.3 minutes) and is shown in FIG.
【００２０】図２〜図３から、いずれの反応生成物につ
いても、原料コーンと比較して質量１００ｋＤａ〜３，
０００ｋＤａに相当する領域の水溶性高分子が大幅に増
加していることが判明し、また、図４より二糖類である
シュークロース（保持時間６．３分のピーク）が原料コ
ーンに比して変化していないことが判明した。From FIG. 2 to FIG. 3, all the reaction products have a mass of 100 kDa to 3, compared to the starting corn.
It was found that the amount of the water-soluble polymer in the region corresponding to 000 kDa was significantly increased, and FIG. It turns out that it has not changed.
【００２１】また、得られた改質されたコーンの粘度測
定（ＨＡＡＫＥ社製粘度計、ずり速度３０の応力）を行
ったところ、表１に示すように、原料コーンと比較して
粘性が低下していることが判明した。When the viscosity of the obtained modified corn was measured (Viscometer manufactured by HAAKE, stress at a shear rate of 30), the viscosity was lower than that of the raw corn as shown in Table 1. Turned out to be.
【００２２】また、得られた改質されたコーン３ｇを真
空乾燥せしめてコーン乾燥品を得たところ、表１に示す
ように、反応に供した原料コーンの乾燥重量と同等であ
り、前記接触処理によって揮発性成分が生成していない
ことが確認された。Further, when 3 g of the modified corn thus obtained was vacuum-dried to obtain a dried corn, as shown in Table 1, the dry weight of the raw corn subjected to the reaction was equal to that of the contact corn. It was confirmed that no volatile components were generated by the treatment.
【００２３】[0023]
【表１】 [Table 1]
【００２４】実施例２ 実施例１で得られた改質された各コーンについて、官能
評価を行ったところ、原料コーンと比較して、同等な風
味を有しかつ甘味の増強が確認された。Example 2 Each of the modified corns obtained in Example 1 was subjected to a sensory evaluation. As a result, it was confirmed that the corns had an equivalent flavor and an enhanced sweetness as compared with the raw corn.
【００２５】[0025]
【発明の効果】以上、詳細に説明したように、本発明
は、高温高圧水で所定時間内で原料コーン材料を処理す
ることにより、原料コーン材料の風味を保持しており、
かつ水及び湯中への分散性及び溶解性に優れた、食品素
材、分散安定化剤として有用なコーン材料を安価に提供
することを可能としたものである。As described in detail above, the present invention maintains the flavor of the raw corn material by treating the raw corn material with high-temperature and high-pressure water within a predetermined time,
Further, it is possible to provide a corn material useful as a food material and a dispersion stabilizer, which is excellent in dispersibility and solubility in water and hot water, at low cost.
【図面の簡単な説明】[Brief description of the drawings]
【図１】本発明の方法を実施することができる装置例を
示す概略図である。FIG. 1 is a schematic diagram showing an example of an apparatus capable of performing the method of the present invention.
【図２】原料及び実施例１の４種の生成物についてのＧ
ＰＣチャートを示す図である。FIG. 2 G for raw materials and four products of Example 1.
It is a figure showing a PC chart.
【図３】図２の保持時間５〜７．５分部分のＧＰＣチャ
ートを示す図である。FIG. 3 is a diagram showing a GPC chart of a retention time of 5 to 7.5 minutes in FIG. 2;
【図４】実施例１の４種の生成物についての高速液体ク
ロマトチャートを示す図である。FIG. 4 is a diagram showing a high performance liquid chromatograph of four products of Example 1.
【図５】図２及び図３における保持時間と分子量の関係
を示す図である。FIG. 5 is a diagram showing the relationship between retention time and molecular weight in FIGS. 2 and 3.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山口 義道 神奈川県川崎市川崎区鈴木町１−１ 味の 素株式会社生産技術開発センター内 (72)発明者 田辺 誠 神奈川県川崎市川崎区鈴木町１−１ 味の 素株式会社食品研究所内 Ｆターム(参考） 4B023 LE30 LG08 LP07 LQ01 4B036 LC03 LE03 LF01 LF17 LF19 LG01 LH22 LP01 LP21 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Yoshimichi Yamaguchi 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Production Technology Development Center (72) Inventor Makoto Tanabe Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa 1-1 Ajinomoto Co., Inc. Food Research Laboratory F term (reference) 4B023 LE30 LG08 LP07 LQ01 4B036 LC03 LE03 LF01 LF17 LF19 LG01 LH22 LP01 LP21
Claims (6)
００℃までの温度でかつ圧力がその温度における水の蒸
気圧よりも高い圧力状態にある高温高圧水とを、該コー
ン材料を構成する高分子物質がより低分子の高分子物質
に部分分解される時間接触させて水への溶解性を向上さ
せることを特徴とする改質コーン材料の製造方法。1. A raw material corn material and a material having a temperature exceeding 100 ° C.
The high-temperature and high-pressure water at a temperature of up to 00 ° C and a pressure higher than the vapor pressure of water at that temperature is partially decomposed into a polymer material constituting the cone material into a lower-molecular polymer material. A method for producing a modified corn material, wherein the modified corn material is contacted for a period of time to improve solubility in water.
１００ｋＤａ〜３，０００ｋＤａの水溶性項分子物質で
あることを特徴とする請求項１記載の改質コーン材料の
製造方法。2. The method for producing a modified corn material according to claim 1, wherein the lower molecular weight polymer substance is a water-soluble molecular substance having a mass of 100 kDa to 3,000 kDa.
載の方法によって製造された、原料コーン材料の風味を
保持しておりかつ原料コーン材料に比べて質量１００ｋ
Ｄａ〜３，０００ｋＤａの水溶性高分子の含有量が増加
している改質コーン材料。3. The raw material produced by the method according to claim 1 which retains the flavor of the raw material corn material and has a mass of 100 k in comparison with the raw material corn material.
A modified corn material having an increased content of a water-soluble polymer of Da to 3,000 kDa.
食品用素材。4. A food material comprising the modified corn material according to claim 3.
食品用素材を使用した即席固形コーンスープ。5. An instant solid corn soup using a food material comprising the modified corn material according to claim 4.
分散安定化剤。6. A dispersion stabilizer comprising the modified corn material according to claim 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000304014A JP4010103B2 (en) | 2000-10-03 | 2000-10-03 | Modified corn material and process for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000304014A JP4010103B2 (en) | 2000-10-03 | 2000-10-03 | Modified corn material and process for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002112718A true JP2002112718A (en) | 2002-04-16 |
| JP4010103B2 JP4010103B2 (en) | 2007-11-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000304014A Expired - Fee Related JP4010103B2 (en) | 2000-10-03 | 2000-10-03 | Modified corn material and process for producing the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1859689A1 (en) * | 2005-03-18 | 2007-11-28 | Suntory Limited | Method of producing processed corn product |
-
2000
- 2000-10-03 JP JP2000304014A patent/JP4010103B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1859689A1 (en) * | 2005-03-18 | 2007-11-28 | Suntory Limited | Method of producing processed corn product |
| EP1859689A4 (en) * | 2005-03-18 | 2009-08-05 | Suntory Holdings Ltd | Method of producing processed corn product |
| CN1854281B (en) * | 2005-03-18 | 2010-11-03 | 三得利控股株式会社 | Method of producing processed corn product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4010103B2 (en) | 2007-11-21 |
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