JP2005171112A - Modified starch and its manufacturing method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a modified starch suppressed in thermal swelling, and more specifically to provide a method of carrying out heat treatment after incorporating at least one kind of salts selected from an ascorbic acid salt, a citrate, an acetate, a gluconate, and a pyruvic acid salt. <P>SOLUTION: The method comprises incorporating 0.1-10 % of at least one kind of organic acid salts selected from an ascorbic acid salt, a citrate, an acetate, a gluconate, and a pyruvic acid salt in starch and carrying out heat treatment after the pH having been adjusted to the alkali side. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a modified starch with suppressed thermal swelling, and more specifically, containing one or more salts selected from ascorbate, citrate, acetate, gluconate, and pyruvate, and heating It relates to a method of processing.

Conventionally, as a method of suppressing thermal swelling of starch, there has been a method of chemically crosslinking using a crosslinking agent such as epichlorohydrin, glyoxal, trimetaphosphoric acid or the like.

On the other hand, a method of performing a heat treatment after making the granular starch or flour substantially anhydrous (Japanese Patent Publication No. 9-503549), or a method of performing a heat treatment after making the starch / oligosaccharide blend substantially anhydrous ( JP 2003-501494A) has also been proposed.
JP-T 9-503549 Special table 2003-501494 gazette

  Conventionally, when a starch suspension is heated, starch particles swell at a certain temperature, resulting in an increase in viscosity and a decrease in viscosity (breakdown) due to the collapse of the particles. However, starches that cause breakdown are not suitable for food pastes such as soups, flour pastes, and jams, and starches that suppress thermal swelling have been used. On the other hand, for industrial applications, as pastes such as office glue and wallpaper paste, those having spinnability are poor in workability, and those having low spinnability have been preferred. As the starch having such a viscosity changed, a cross-linked starch in which the swelling of the starch is chemically suppressed using a cross-linking agent, or a wet-heat-treated starch or a specially modified one as disclosed in JP 9-503549 A, The dry heat-treated starch which heat-processed in the anhydrous state after adjusting the starch or starch-oligosaccharide blend body described in Japanese translations of PCT publication No. 2003-501494 etc. to neutrality or more is mentioned.

As a result of diligent research, the present inventors have found that 0.1 to 10% by mass (hereinafter,%) of one or more salts selected from starch and ascorbate, citrate, acetate, gluconate, and pyruvate. It was discovered that the thermal swelling of starch can be suppressed by containing and heat-treating, and the present invention was completed.

  As explained above, the thermal swelling of starch can be suppressed by adding 0.1 to 10% of organic acid salt to starch and heat-treating it.

Specific examples of starch that can be used in the present invention include potato starch, corn starch, waxy corn starch, high amylose corn starch, tapioca starch, sago starch, rice starch, glutinous starch, and amaranth starch, Examples include oxidized starch, starch derivatives such as etherification, esterification, and cross-linking, preprocessed starch such as pregelatinized starch and wet heat-treated starch, and flour such as rice flour, wheat flour, and corn flour.

Examples of the organic acid salts used in the present invention include ascorbate, citrate, acetate, gluconate, and pyruvate, and the sodium salt, potassium salt, calcium salt, magnesium salt, and the like. It is done.

  The content of the organic acid salt used in the present invention is 0.1 to 10%, preferably 0.5 to 5%. If it is 0.1% or less, no effect appears, and if it is 10% or more, the effect just added is not economically obtained.

The method for producing the modified starch of the present invention can be carried out by the following method.
First, starch and organic acid salt are mixed, and using sodium hydroxide, potassium hydroxide, calcium hydroxide, potassium carbonate, sodium carbonate, calcium carbonate, aqueous ammonia, etc., pH 6.0 to 11.0, more preferably Adjust to pH 8.0-10.0. If the pH is 6 or less, the starch is decomposed by heating, and if it is 11 or more, the starch is alkali gelatinized. When adjusting the pH, there is no problem even if the pH is adjusted by mixing starch and organic salts with a small amount of water, or by suspending the starch and organic salts in equal or more water.

When a mixture of starch and organic acid salt is subjected to heat treatment, it is not necessary to perform preliminary drying until it is in an anhydrous state (substantially 1% by mass or less). Can be done. For example, when a shelf oven is used, sufficient heat treatment can be carried out even if the starch / organic acid salt mixture with adjusted pH has a water content of about 30%. On the other hand, in a roaster or fluidized bed type roasting apparatus, the pre-drying to about 5% by mass or less can be efficiently processed.

In the heat treatment, the temperature and time may be adjusted as appropriate until the modified starch is thermally suppressed in accordance with the amount of the organic acid salt added. The treatment may be performed at a temperature of 100 to 200 ° C., more preferably 120 to 180 ° C., until a viscosity suitable for the purpose is obtained. For example, when a shelf oven is used, a modified starch having a viscosity that is thermally suppressed at 160 ° C. for 1 to 3 hours is obtained.

In addition, even if bleaching treatment with sodium hypochlorite, calcium hypochlorite, or hydrogen peroxide water is performed to reduce the coloring of starch associated with the heat treatment, there is no change in the heat suppression effect.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in more detail, this invention is not limited only to these Examples.

<Difference in organic acid salt>
5 parts of organic acid salts listed in Table 1 are mixed with 95 parts by weight of waxy corn starch (hereinafter referred to as “parts”), 30 parts of 0.2% sodium hydroxide solution is added, and after kneading, a shelf oven Were heated at 160 ° C. for 1 hour and 3 hours. For comparison, 30 parts of 0.2% sodium hydroxide solution was added to 100 parts of waxy corn starch, and the same treatment was performed after kneading. The obtained mixture was pulverized and the viscosity was measured using a Viscograph manufactured by Brabender Co. to compare breakdown. The untreated waxy corn starch was also measured in the same manner.
The viscosity measurement conditions are as follows.
Measurement concentration: anhydrous 6%, 450 g 75 rpm 700 cmg
Temperature condition: Start at 40 ° C. Temperature rise to 95 ° C. (1.5 ° C./min) Hold for 10 minutes The breakdown is expressed as (peak viscosity) − (viscosity after 10 minutes at 95 ° C.) and used as an index of thermal swelling. In other words, it is considered that the smaller the value, the more effective the thermal swelling suppression. The results are shown in Table 1. In addition, when there was no peak viscosity, it was set to “NIL”.

  Table 1 shows that modified starch containing sodium ascorbate, sodium citrate, sodium acetate, sodium gluconate, and sodium pyruvate has a thermal swelling inhibiting effect, and there is not much difference in the effect of different salts with the same organic acid. Moreover, an effect can be exhibited in a shorter time than what was processed without containing these salts.

<Difference in starch>
5 parts of organic acid salts described in Table 2 are mixed with 95 parts of various starches described in Table 2, 30 parts of 0.2% sodium hydroxide solution is added, and after kneading, using a shelf oven. Heat treatment was performed at 160 ° C. for 1 hour and 3 hours. The obtained mixture is pulverized, and the viscosity is measured using the Viscograph manufactured by Brabender, Inc. under the same conditions as in Example 1 (however, the measurement concentration is 8% anhydrous for corn starch and rice flour) to compare the breakdown. went. In addition, it measured similarly about the unprocessed starch which has not added salts. The results are shown in Table 2.

From Table 2, it was found that the mixture of starch and organic acid salt has a thermal swelling inhibiting effect even when the raw materials are different.

<Difference in content of organic acid salt>
To 95 parts of waxy corn starch, the amount of sodium ascorbate as shown in Table 3 was added, 30 parts of 0.2% sodium hydroxide solution was added, and after kneading, using a shelf oven at 160 ° C. for 1 hour and 3 Heat treatment was performed for a time. The obtained mixture was refined, and the viscosity was measured under the same conditions as in Example 1 using a Brabender Viscograph, and the breakdown was compared. The results are shown in Table 3.

  When the amount of sodium ascorbate added is less than 1 part, the reaction becomes slow. Moreover, when it exceeds 5 parts, the increase in the thermal swelling inhibitory effect with respect to the addition amount of sodium ascorbate is not seen.

<Difference in pH>
Mix 95 parts of waxy corn starch with 5 parts of sodium ascorbate, add 30 parts of pH adjusting solution with various concentrations, knead, and heat-treat at 160 ° C for 1 hour and 3 hours using a shelf oven. It was. The obtained mixture was refined, and the viscosity was measured under the same conditions as in Example 1 using a Brabender Viscograph, and the breakdown was compared. The results are shown in Table 4.

If the pH is lower than 6, decomposition occurs when the reaction is continued for a long time, and the reaction becomes worse. Moreover, when it exceeds 10, reaction has worsened.

<Difference in temperature>
95 parts of waxy corn starch was mixed with 5 parts of sodium ascorbate or sodium acetate, 30 parts of 0.2% sodium hydroxide solution was added, and after kneading, heat treatment was performed at various temperatures using a shelf oven. . The obtained mixture was pulverized and the viscosity was measured using a Viscograph manufactured by Brabender Co. to compare breakdown. The results are shown in Tables 5 and 6.

  From Table 5 and Table 6, the reaction temperature hardly reacted when the reaction temperature was less than 100 ° C. Moreover, when it exceeds 180 degreeC, reaction will advance quickly and it is difficult to adjust to an appropriate viscosity.

Mix 95 parts of waxy corn starch with 5 parts of sodium ascorbate and sodium citrate, add 0.12% sodium hydroxide and 20 parts of water, knead, pre-dry to about 5%, roaster Was used for dry heat treatment at a product temperature of 160 ° C. The results are shown in Table 7 and Table 8.

<Acid resistance test>
The reaction product prepared in Example 6 was bleached from the waxy corn starch / sodium citrate mixture and the waxy corn starch / sodium ascorbate mixture for 5 hours, adjusted to each pH, and then heated to 85 ° C. or more for 10 minutes. . After the moisture correction, the paste solution was cooled to 30 ° C., and the viscosity was measured with a B-type viscometer at 30 rpm. For comparison, the viscosity of a waxy corn starch was measured under the same conditions. The results are shown in Table 9.

  From Table 9, it was found that viscosity stability at a low pH, which is not found in the raw material starch, was imparted.

<Aging stability test>
A pseudo cream was prepared by bleaching the 5-hour reaction product of the waxy corn starch / sodium citrate mixture and the waxy corn starch / sodium ascorbate mixture prepared in Example 6 based on the following method. The simulated cream was subjected to repeated freeze-thaw tests, and the stability over time was compared. As a comparison, a pseudo cream using waxy corn starch was prepared, and a freeze-thaw repeated test was similarly conducted. The results are shown in Table 10.

<Pseudo cream formulation and test method>
Various starch 12g anhydrous
(Sodium ascorbate mixture 5 hours reaction product only anhydrous 16g)
30g sugar (15%) or 40g (20%)
Total amount of water remaining 200g
The suspension prepared by the above formulation was heated at 85 ° C. or more for 10 minutes, cooled to 30 ° C. after moisture correction, and the viscosity was measured with a B-type viscometer 30 rpm (0 times). The paste solution was frozen at −20 ° C. all day and night, thawed in a thermostatic bath at 30 ° C. for 4 hours, and the viscosity was measured again with a B-type viscometer at 30 rpm. This cycle was repeated to measure the viscosity.

  From Table 10, it was found that the raw material starch is more resistant to repeated freeze-thaw tests and is more stable over time. It was also found that stability was high even at low sugar concentrations.

<Preparation of paste>
A cold paste paste was prepared based on the following formulation. This paste was superior in stability and low in stringiness compared to the one using only the raw material starch. The prescription is shown in Table 11.

  As described above, 0.1 to 10% of one or more organic acid salts selected from starch and ascorbate, citrate, acetate, gluconate, and pyruvate are contained, and the pH is adjusted to the alkali side. Thereafter, the thermal swelling of the paste liquid can be suppressed by performing a dry heat treatment. Starch having such physical properties can be used for pastes for foods such as soups, flower pastes and jams, office glues, and pastes for wallpaper.

It is the figure which showed the amylograph of the waxy corn starch and sodium ascorbate mixture of this invention. The conditions are as follows. Total amount: 450 g anhydrous 6% Start temperature: 40 ° C. End temperature: 95 ° C. Rise temperature: 1.5 ° C./min Holding temperature: 95 ° C. Holding time: 10 minutes Brabender Viscograph 75 rpm / min 700 cmg

Claims (3)

A modified starch containing 0.1 to 10% by mass of starch and organic acid salt and heat-treated. The modified starch according to claim 1, wherein the organic acid salt is at least one salt selected from ascorbate, citrate, acetate, gluconate, and pyruvate. A method for producing a modified starch, comprising adding 0.1 to 10% by mass of an organic acid salt to starch and heat-treating the starch.

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