JP2009143977A - Water-absorbing processed starch and binder for food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a water-absorbing processed starch which can be produced very easily using as a raw material an easily available starch whose safety is established, has good water absorbency, and can be easily disposed of after use, by irradiating gelatinized starch with an ultrasonic wave followed by drying to allow the water absorbency to be developed, and to provide a binder for food comprising the water-absorbing processes starch. <P>SOLUTION: The water-absorbing processed starch is obtained by irradiating gelatinized raw material starch with an ultrasonic wave followed by drying. The swelling volume V<SB>a</SB>satisfies 3≤V<SB>a</SB>≤20, and the swelling weight W<SB>a</SB>satisfies 1.5≤W<SB>a</SB>≤10. The raw material starch is cornstarch. The binder for food includes the water-absorbing processed starch. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a water-absorbing processed starch and a food binder characterized by comprising the water-absorbing processed starch.

  Conventionally, there are a wide variety of foods that utilize starch water absorption. For example, cooked rice swells and absorbs raw rice to make it edible. In addition, cream and strawberries absorb water by mixing starch and sugar under heating, creating their unique flavor and texture as a stable viscosity. In such foods, the viscosity and swellability of the absorbed starch greatly contributes to the texture.

  In this case, the starch is imparted with viscosity and swelling by utilizing gelatinization by heating starch under water and aging that solidifies when it is cooled. Careful attention should be paid to fine moisture adjustment and mixing during heating. For this stabilization, modified starches that have been subjected to various treatments such as oxidation and crosslinking have been developed. In addition, starch paste obtained by alkali treatment is widely used for industrial use, but this is focused only on viscosity stabilization and does not improve water absorption or impart swelling property.

  Specifically, in the food field, the following methods have been proposed as methods for easily imparting viscosity and swelling properties with starch. In the manufacture of processed foods, pregelatinized starch, which is starch-heated and immediately dried and prepared, has been used conventionally, but lacks viscosity and swelling due to the property of increasing solubilization. For such a problem, for example, partially pregelatinized starch has been proposed (see Patent Document 1).

  The partial pregelatinization is a process of gelatinizing the inside while substantially maintaining the outer shell thin film structure that forms the starch granules. It is prepared by heating the liquid at a temperature slightly above the gelatinization temperature (see Patent Document 2). However, when such a slurry is heated on an industrial scale, the heat distribution tends to be non-uniform due to the poor heat dispersion, and it is very difficult to perform the heat treatment precisely and uniformly.

  On the other hand, in the industrial field, water-absorbing resins made of petrified resins and their derivatives are used as water-absorbing agents such as sanitary products and water-stopping agents. They can be swollen even in cold water, but they are not biodegradable and great care must be taken regarding their release into the environment. In addition, as a substance exhibiting such properties derived from starch, a substance such as a starch-acrylate graft polymer is known (see Patent Document 3).

  However, like the starch-acrylate graft polymer, a so-called modified starch obtained by chemically treating starch has a tendency to be significantly low in biodegradability or impaired due to a functional group bonded thereto. In particular, when such a water retention agent is used as a sanitary product or a soil conditioner, the water retention agent is extremely degradable and swells in cold water from the viewpoint of easy disposal and its release into the environment. There is a need for a water-absorbing agent.

  Although brewed pregelatinized starch that has been physically processed with respect to starch has also been proposed (see Patent Document 4), this is pregelatinized by extruding a starch-containing raw material with a biaxial extruder. It is gelatinized and is a continuous starch gelatinization method for brewing. Rather, it is intended to improve the solubility of starch, and the effect of imparting water absorption cannot be expected.

In addition to the use as a simple water-retaining agent mainly for industrial applications, the use of starch products having water absorption includes the use of processed flour products such as bread making (Patent Document 5). And Patent Document 6), and there are various uses such as improving the texture of candy or filling agents (see Patent Document 7). This is because the water-absorbing starch can contribute to the improvement of stability in a food having a complex composition composed of a plurality of components including carbohydrates, proteins and lipids. Therefore, a water-absorbing starch that can be produced and managed very easily and has excellent water absorption is desired.
Japanese Patent No. 2729642 JP-A-57-5700 Japanese Patent No. 2579814 Japanese Patent Publication No. 6-14860 JP-A-5-161446 Japanese Patent No. 3358629 Japanese Patent No. 3016895

  As a result of diligent research efforts to achieve the above-mentioned problems, the inventors have heretofore been difficult to perform a drying operation because gelatinized starch exhibits a strong viscosity. It came to find out that water absorption is expressed by irradiating the gelatinized starch with ultrasonic waves and then drying.

  The present invention has been made in view of the above points, and can be manufactured very easily using starch that is safe and easily procured at low cost, and has excellent water absorption and use. It is intended to provide a water-absorbing treated starch that can be easily disposed of later and a food binder comprising the water-absorbing treated starch.

  That is, the invention of claim 1 relates to a water-absorbing treated starch characterized in that the gelatinized material of raw material starch is dried by irradiating ultrasonic waves.

In the invention of claim 2, the swelling volume V _a measured by the following (I) swelling volume measuring method satisfies 3 ≦ V _a ≦ 20, measured by the following (II) swelling weight measuring method, and the formula (i) The swollen weight W _a represented by the formula is related to the water-absorbed processed starch according to claim 1 satisfying 1.5 ≦ W _a ≦ 10.

However, (I) Swelling volume measurement method was carried out by adding 1 g of water-absorbing treated starch (anhydrous conversion) to a beaker containing 75 ml of pure water at 20 ° C. while stirring with a stirrer, and uniformly dispersing the dispersion. And Then, the dispersion is transferred the total amount to 100ml measuring cylinder, was a 100ml further added pure water, and numerically the swelling volume V _a obtained by reading the sedimentation volume when left at room temperature for 12 hours.

Further, (II) the swelling weight measurement method was as follows. Nylon opening 255 mesh (57 μm) was cut into a rectangle of 100 × 400 mm, bent so as to be 200 × 100 mm, and the long side was heat-sealed, and 200 ± 2 A bag-shaped bag (tea bag) having an opening of 90 ± 2 mm capacity was prepared, and about 1 g of water-absorbed processed starch (anhydrous conversion. The weight of the water-absorbed processed starch at this time is a). Place the tea bag uniformly in the bottom of the tea bag, and gently immerse the lower 150 mm of the tea bag in 1 L of 25 ° C. pure water for 24 hours so as not to leave any residue. Then, the end of the upper opening is suspended with a fishing line for 10 minutes so that the bottom of the tea bag is inclined, and then the weight is immediately measured (the weight at this time is defined as b). On the other hand, a tea bag not containing water-absorbing treated starch is immersed in 1 L of pure water at 25 ° C. for 24 hours as described above, and the end of the upper opening portion is similarly fishing line so that the bottom of the tea bag is inclined for 10 minutes. was measured three times the weight after draining hanging by seeking an average value (the weight at this time is c.), the value calculated according to the following formula (i) swelling the weight W _a.

  In the formula (i), a, b and c are values measured by the above (II) swelling weight measuring method, where a is the weight of the water-absorbed processed starch and b is a tea bag containing the water-absorbed processed starch. Is a weight obtained after dipping for 24 hours and draining, and c is an average value obtained by immersing a tea bag without water-absorbing treated starch for 24 hours and measuring the weight after draining three times.

  The invention according to claim 3 relates to the water-absorbent processed starch according to any one of claims 1 and 2, wherein the raw starch is corn starch.

  A fourth aspect of the present invention relates to a food binder characterized by comprising the water-absorbing treated starch according to any one of the first to third aspects.

  According to the water-absorbing treated starch according to the first aspect of the present invention, since the gelatinized material of the raw material starch is irradiated with ultrasonic waves and then dried, it can be easily dried and manufactured very easily. Further, since starch is used as a raw material and chemical processing is not performed as in the case of modified starch, it can be used in fields where high safety is required, such as the food field. In addition, because it is biodegradable, it has a low environmental impact and is easy to dispose of.

According to the water-absorbing treated starch according to the invention of claim 2, in the invention of claim 1, the swelling volume V _a measured by the swelling volume measuring method satisfies 3 ≦ V _a ≦ 20, and measured by the swelling weight measuring method Thus, since the calculated swelling weight W _a satisfies 1.5 ≦ W _a ≦ 10, excellent water absorption is obtained.

  According to the water-absorbing treated starch according to the invention of claim 3, in the invention of claim 1 or 2, since the raw material starch is corn starch, drying is extremely easy.

  The food binder according to the invention of claim 4 comprises the water-absorbing treated starch of any one of claims 1 to 3, and therefore can be manufactured very easily, and is economical and safe. In addition, the taste of the added food is hardly affected.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. FIG. 1 is a schematic process diagram showing an example of a method for producing a water-absorbing treated starch of the present invention.

  As shown in FIG. 1, the water-absorbing treated starch P which is an embodiment of the present invention is obtained by irradiating the gelatinized material M2 of the raw material starch M1 with ultrasonic waves and then drying. The outline of the production process of the example will be described. The raw material starch M1 is once dispersed in water such as warm water and heated to be gelatinized in a state where water molecules are appropriately contained in starch crystals. (S11), a gelatinized material M2 is obtained. Next, the gelatinized material M2 is irradiated with ultrasonic waves (S12) to obtain a liquid material M3. By applying physical energy by the ultrasonic irradiation, the entanglement of the plurality of starch molecules, that is, dispersion is promoted. The liquid M3 is a starch state that is appropriately dispersed in water or the like by ultrasonic irradiation, that is, a water-soluble product of dispersed starch. And the said liquid M3 is dried (S13), and it is set as the water absorption processed starch P. FIG.

  Next, details of each step will be described. First, raw material starch M1 is melt | dissolved and gelatinized in a water | moisture content (S11), and gelatinized material M2 is obtained. As the raw material starch M1, various types of starches are used. For example, starch derived from corn (corn starch), wheat, barley, rye, rice, sweet potato (sweet potato starch), potato (potato starch), pea, mung bean, tapioca, etc. Can be mentioned. As the raw material starch, one type of starch or a plurality of types of starch are appropriately selected and used. Among them, corn starch as a raw material starch is widely distributed in the market and easily available, and is advantageous in terms of cost, and is also preferable from the viewpoint of easy drying of a liquid material described later.

  When the raw material starch is dissolved, warm water and hot water are used as the solvent from the viewpoint of work efficiency. Moreover, the said raw material starch may be melt | dissolved, heating suitably. In the case where the raw starch is dissolved and gelatinized, the viscosity and the like are suitably taken into account depending on the type of raw starch, the amount of added water, water absorption performance, equipment, and the like. Usually, the viscosity at the time of gelatinization is adjusted within a viscosity range of 0.2 to 40 Pa · s in consideration of fluidity between processes.

  Depending on the use of the water-absorbing processed starch, for example, in the case of use in the food field, salt water, molasses water, a solution in which seasoning is dissolved, soup (bouillon), soup stock, sauce, It is also possible to dissolve starch in soup or the like to obtain a taste gelatinized product. Moreover, sugar and other various food components may be added. The sugar and other food components are selected according to the final product to which the water-absorbing processed starch is added, but can be freely selected as long as the water absorption is not impaired. In particular, it can be expected that components that are effective for stabilizing a conventionally known starch paste such as sucrose can obtain the same effect in this invention.

  Next, as shown in FIG. 1, the gelatinized material M2 is irradiated with ultrasonic waves (S12) to obtain a liquid material M3. In the ultrasonic irradiation, the frequency and the output of the ultrasonic oscillator to be used are not particularly limited, but a general frequency of 20 kHz to 1 MHz is usually used, and the output of the ultrasonic oscillator is also appropriately adjusted to 100 to 2000 W. . The frequency of the ultrasonic wave and the output of the oscillator are comprehensively defined by the type and concentration (blending amount) of the raw starch, the properties of the gelatinized product, the drying property, the desired viscosity of the liquid material, and the like.

  A treatment tank, an ultrasonic vibrator, an ultrasonic oscillator, and the like used for ultrasonic irradiation of the gelatinized material are appropriately selected in consideration of a production scale, a processing capability, and the like. The ultrasonic irradiation with respect to the starch gelatinized material may be either a sequential batch method or a continuous method.

  On the other hand, from the ease of work, ease of control, management, etc., when one kind of raw material is moderately controlled and ultrasonically irradiated, or as the raw material starch, when multiple types of raw material starch are used, Different types of raw starch may be dispersed separately by ultrasonic irradiation. In this case, liquids obtained from different starch dispersions (gelatinized materials) can be mixed and prepared afterwards in a desired ratio. Moreover, the method of mixing the liquid material obtained by preparing 1 type or several types of said raw material starch for every different irradiation amount, etc. can be selected suitably.

  Subsequently, the liquid material is dried (S13). In this drying step, the drying method is not particularly limited, and freeze drying, drying with a vacuum drum dryer, spray drying (spray drying), or the like is used. This drying also improves convenience such as preserving, storage, and ease of handling. From the viewpoint of mass productivity, drying with a spray dryer is preferred. The shape, size, and the like of the water-absorbed processed starch obtained after drying are appropriately selected depending on the use of the water-absorbed processed starch, and are in an irregular shape such as powder or flakes. Furthermore, if necessary, pulverization, classification, and the like may be performed by a known method after drying.

  By producing the water-absorbing treated starch as described above, process management such as gelatinization and ultrasonic irradiation can be performed very easily according to the kind of the raw starch. For example, even if there is a change in quality due to environmental factors such as the harvesting place, harvesting time, and year of harvesting of the raw starch, and the viscosity of the gelatinized product obtained from the raw starch is influenced, The quality of the water-absorbing processed starch can be stabilized as much as possible by adjusting the time and intensity of ultrasonic irradiation. In particular, liquid properties such as the degree of dispersion of starch can be quantitatively controlled by the time, frequency, etc. of the ultrasonic wave to be irradiated. Easy.

  The details of the action mechanism of the water-absorbing treated starch obtained by the present invention are not necessarily clear at the present time, but the gelatinized material obtained by pregelatinizing the raw material starch is liquefied by ultrasonic irradiation and obtained after drying. It is assumed that the water-absorbing treated starch of the present invention has a structure similar to the starch shell structure, and therefore water absorption is presumed.

Further, the water absorbent treated starch, the swelling volume V _a is, 3 ml / g or more is desirably not more than 20 ml / g. Here, the swelling volume V _a (ml / g) is a value measured by the following (I) swelling volume measuring method, and the volume (ml) of water absorbed by the above method per 1 g of the water-absorbing treated starch. ). Further, it is desirably 5 ml / g or more and 20 ml / g or less, and further desirably 10 ml / g or more and 20 ml / g or less. The swelling volume of the untreated raw material starch is smaller than about 3 ml / g, and it is preferable that the swelling volume is larger. However, when the swelling volume is larger than 20 ml / g, the starch particle structure cannot be maintained and the pasting property becomes strong. Tend.

(I) Swelling volume measurement method is carried out by adding 1 g of water-absorbing treated starch (anhydrous conversion) to a beaker containing 75 ml of pure water at 20 ° C. while stirring with a stirrer, and uniformly dispersing the dispersion liquid. To do. Then transferred the total amount of the dispersion to 100ml measuring cylinder, was a 100ml further added with pure water, and the numerical value was read sedimentation volume when left at room temperature for 12 hours and the swelling volume V _a.

Further, the water absorbing processing starch as its swelling weight W _a, 1.5 g / g or more, or less 10 g / g, or even more preferably 5 g / g or more, and preferably not more than 10 g / g . Here, the swollen weight W _a (g / g) is a value calculated by the following (II) swollen weight measuring method and calculated by the formula (i), and the amount of water absorbed per 1 g of sample (water G / sample g). As in the case of the swell weight, the untreated raw starch has a swell weight of less than about 1.5 g / g and preferably a large swell weight, but if the swell weight is greater than 10 g / g, There is a tendency that the particle structure cannot be maintained and the paste property becomes strong.

The (II) swelling weight measuring method is a similar method as understood from JISK7223 (tea bag method), and a nylon opening 255 mesh (57 μm) is cut into a rectangle of 100 × 400 mm, and 200 × Bend it to 100mm and heat-seal the long side to create a bag shape (tea bag) with an opening of 200 ± 2 × 90 ± 2mm capacity. The weight of the water-absorbing treated starch at this time is assumed to be a), and the bottom of the tea bag is uniformly placed, and the lower part 150 mm of the tea bag is gently Immerse in 1 L of pure water at 25 ° C. for 24 hours. Then, the end of the upper opening is suspended with a fishing line for 10 minutes so that the bottom of the tea bag is inclined, and then the weight is immediately measured (the weight at this time is defined as b). On the other hand, a tea bag not containing water-absorbing treated starch is immersed in 1 L of pure water at 25 ° C. for 24 hours as described above, and the end of the upper opening portion is similarly fishing line so that the bottom of the tea bag is inclined for 10 minutes. measured 3 times the weight after draining hanging by seeking an average value (the weight at this time is c.), the value calculated according to the following formula (i) swelling the weight W _a.

  In the formula (i), a, b and c are values measured by the above (II) swelling weight measuring method, where a is the weight of the water-absorbed processed starch and b is a tea bag containing the water-absorbed processed starch. Is a weight obtained after dipping for 24 hours and draining, and c is an average value obtained by immersing a tea bag without water-absorbing treated starch for 24 hours and measuring the weight after draining three times.

  On the other hand, the water-absorbing treated starch once gelatinizes the raw material starch, so that the cold water soluble component tends to increase. If the cold water soluble content exceeds 50%, the granular structure of the starch will collapse and the fluidity will increase. If the cold water-soluble content is 50% or less, desirably 30% or less, for example, when actually used in combination with a food material, a good affinity can be obtained by exhibiting appropriate tackiness. can get. However, these properties are lightened depending on the use of the water-absorbing processed starch. Particularly in the food field, it is more effective to improve miscibility with other components if it has a certain degree of solubility.

  In addition, the said cold water soluble part is measured as follows and is computed from the following Formula (ii). As a method for measuring the cold water soluble content (%), 3 g (anhydrous conversion) of the water-absorbing processed starch was precisely weighed, 300 g of pure water at 20 ° C. was added, and 2.5 rpm at 600 rpm using an electromagnetic stirrer mixer. Stir for minutes. Subsequently, it filters about the whole dispersion liquid with NO.5C filter paper. The weight A (g) of the filtrate obtained by accurately weighing about 40 ml was measured and evaporated to dryness at 105 ° C. to obtain the solid content weight B (g). It is calculated | required by calculating.

  Since the water-absorbing treated starch is made of starch as described above, it can be procured at a very low cost and can be used in various fields such as food and industrial fields. In addition, since starch has been used for a long time as a food, it is extremely excellent in economic efficiency and safety as a water-absorbing processed starch. In particular, when the water-absorbing processed starch is added to food, it hardly affects the taste, and is suitable for use as a food addition, for example. In addition, when the water-absorbing treated starch is used as a hygroscopic product or a water-absorbing agent for a soil conditioner as described above, the starch is used as a raw material so that it has biodegradability and reduces the burden on the environment. From the viewpoint of disposal after use, etc., it is very easy to handle.

  Specific examples of the food additive use include a food binder comprising the water-absorbing treated starch. The food binder is usually added to doughs such as bread, udon, cakes, etc. to improve the food composition stabilizer of the dough, and improve the moldability of shaped foods such as granules and lumps In addition, it is used to increase water retention and elasticity when processing meat and fish products such as sausages. In addition to bread, etc., chicken powder soup, powdered green tea, salt, spices, sodium glutamate, stabilizers such as vitamins and drugs, and moldability to granules, lumps, etc. are improved as powdered foods. . It can also be used in combination with other food binders. As the binder for food, the water-absorbing processed starch in powder form or granular form is used as it is, or the water-absorbing processed starch is dissolved in water or the like to be liquid, gelled, or the like. It is appropriately selected and used depending on the food.

  For example, in the manufacture of bread, when the dough is prepared by kneading the powdered food binder together with raw materials such as strong flour and sugar, the suitable machine suitability such that the dough is quickly stabilized and kneading becomes easy. Is obtained. Moreover, in the bread after baking, the solidification of the bread dough by a time-dependent change is suppressed, and the special effect that the palatability is maintained continuously can be acquired.

  Next, although it demonstrates still in detail based on the Example of the water absorbing process starch of this invention, this invention is not limited only to this Example. In addition, about various characteristics, such as the water absorbing process starch of each Example, and the sample of a comparative example, it evaluated and measured as follows.

First, viscosity measurement and drying property evaluation were performed as follows for the water-absorbing treated starch of the example or the liquid or gelatinized product obtained in the middle of the preparation of the sample to be a comparative example.
[Viscosity measurement / Viscosity reduction rate]
In each Example, the viscosity measurement was performed on the initial viscosity (mPa · s) of starch (gelatinized product) obtained by gelatinizing the raw material starch and the viscosity (mPa · s) of the liquid after ultrasonic irradiation. Moreover, about the comparative example, the viscosity measurement was performed about the initial viscosity (mPa * s) of gelatinized material. Here, the initial viscosity is the viscosity after exiting a mini-cooker (gelatinizer) described later. These viscosity measurements were performed at 80 ° C. using a B-type rotational viscometer (“TVB-10M” manufactured by Toki Sangyo Co., Ltd.), and the measurement was performed according to the viscosity measurement method in the Japanese Pharmacopoeia. Moreover, the viscosity reduction rate (%) for each example was calculated based on the following formula (iii).

[Evaluation of dryness]
In each Example, the drying property was evaluated by the following method for the liquid material after the ultrasonic irradiation of the gelatinized material or the gelatinized material in the comparative example. 300 ml of the liquid or gelatinized material was placed in a stainless steel vat (length 21.5 cm, width 15 cm, depth 2.5 cm) and dried with a dryer at 100 ° C. According to the state, the drying property was simply evaluated based on the following evaluation criteria. As the evaluation criteria, those that could be dried in about half a day without forming a film on the surface were “very easy”, and those that could be dried in about one day were “easy”. Also, by destroying the film, it was “slightly easy” for what was dried in about half a day, “difficult” for what was dried in about two days, and could be dried in about two days or more. The thing was rated as “very difficult”.

Next, the following measurement, evaluation, etc. were performed on the water-absorbing treated starch of the obtained example or the sample of the comparative example.
[Cooling water soluble content]
As a method for measuring the cold water soluble content (%), weighed 3 g (anhydrous equivalent) of the water-absorbing treated starch of the example or the comparative sample, added 300 g of pure water at 20 ° C., and used an electromagnetic stirrer mixer. And stirred at 600 rpm for 2.5 minutes. Subsequently, it filtered about the whole dispersion liquid with NO.5C filter paper. The weight A (g) of the filtrate obtained by accurately weighing about 40 ml was measured and evaporated to dryness at 105 ° C. to obtain the solid content weight B (g). Was calculated.

[Swelling volume]
As a method for measuring the swelling volume (ml / g), the water-absorbed treated starch of the example or 1 g of the sample of the comparative example (anhydrous conversion) was stirred in a beaker containing 75 ml of pure water at 20 ° C. with a stirrer. Add and disperse uniformly to make a dispersion. Next, the entire amount of the dispersion is transferred to a 100 ml graduated cylinder, and after further adding pure water to 100 ml, the value obtained by reading the sedimentation volume when left at room temperature for 12 hours is taken as the swelling volume.

[Swelling weight]
The method for measuring the swelling weight (g / g) is a similar method as understood from JISK7223 (tea bag method), and a nylon opening 255 mesh (57 μm) is cut into a rectangle of 100 × 400 mm, Folded to 200x100mm and heat-sealed the long side to create a bag shape (tea bag) with an opening of 200 ± 2x90 ± 2mm capacity (tea bag). About 1 g of an example sample (anhydrous conversion. The weight of the water-absorbing treated starch at this time is assumed to be a) is placed uniformly at the bottom of the tea bag so that no leftovers (spoiling) occur. Gently immerse the lower 150 mm of the tea bag in 1 L of 25 ° C. pure water for 24 hours. Then, the end of the upper opening is suspended with a fishing line for 10 minutes so that the bottom of the tea bag is inclined, and then the weight is immediately measured (the weight at this time is defined as b). On the other hand, a tea bag not containing water-absorbing treated starch is immersed in 1 L of pure water at 25 ° C. for 24 hours as described above, and the end of the upper opening portion is similarly fishing line so that the bottom of the tea bag is inclined for 10 minutes. The weight after hanging and draining was measured three times to obtain an average value (the weight at this time is c), and the value calculated based on the following formula (i) is taken as the swelling weight.

  In addition, according to this technique, particles having a particle size of 57 μm or less flow out of the sheet, and thus untreated raw starch having a particle size of about 20 μm cannot be measured. In addition, about unprocessed raw material starch, it does not absorb water in about 20 degreeC water, and although it changes with raw material starch seed | species, water absorption swelling will arise by heating about 70 degreeC. This temperature is particularly referred to as the gelatinization start temperature. When this is further heated, the starch granules are disintegrated and become a unique paste. This state is so-called starch paste.

  In the above formula (i), a, b and c are values measured by the method for measuring swelling weight, wherein a is the weight of the water-absorbed processed starch, and b is a tea bag containing the water-absorbed processed starch for 24 hours. The weight after immersion and draining, c is an average value obtained by immersing a tea bag without water-absorbing treated starch for 24 hours and measuring the weight after draining three times.

[Observation of water-absorbed starch particles]
Regarding the water-absorbing treated starch of Example 5, the difference in water-absorbing-treated starch particles and particle sizes before and after water absorption was observed with “Digital Microscope DG-3” manufactured by Scalar Corporation. In addition, about the said water absorption processed starch, it processed so that it could dye | stain with a commercially available iodine tincture liquid and a clear observation might be performed.

[Comprehensive evaluation]
The properties of the gelatinized or liquid material in Examples and Comparative Examples, the drying properties, the water-absorbed treated starch in Examples and the measurements of water-soluble content and swelling volume of the comparative examples, and the overall evaluation were performed. .

[Example 1]
Corn starch (manufactured by Futamura Starch Co., Ltd.) was used as the raw material starch. The said raw material starch was melt | dissolved and gelatinized in the hot water of the temperature of 120 degreeC with the mini cooker (made by Noritake Engineering Co., Ltd.), and gelatinized material was obtained. The blending amount (concentration) of the raw material starch in the gelatinized product was 10.3 (wt%). Next, using an ultrasonic disperser (“GSCVP1200” manufactured by Ginsen Co., Ltd.), the gelatinized material was irradiated with ultrasonic waves to obtain a liquid material, and then the liquid material was dried. The liquid material was spread on a stainless steel vat and dried by heating in a dryer at a temperature of 100 ° C. to obtain a dried product. Subsequently, the dried product was pulverized with a mixer (“TML24” manufactured by Tescom Co., Ltd.) and sieved with a 20-mesh standard sieve to obtain a water-absorbing treated starch of Example 1.

[Example 2]
In Example 1, the water-absorbent treated starch of Example 2 was obtained by the same treatment method as in Example 1 except that waxy corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) was used as the raw material starch.

[Example 3]
In Example 1, the water-absorbing treated starch of Example 3 was obtained by the same treatment method as in Example 1, except that sweet potato starch (manufactured by National Federation of Agricultural Cooperatives) was used as the raw material starch.

[Example 4]
In Example 1, the water-absorbing treated starch of Example 4 was obtained by the same treatment method as in Example 1 except that potato starch (manufactured by Tokai Starch Co., Ltd.) was used as the raw material starch.

[Comparative Example 1]
In Example 1, the sample of Comparative Example 1 was subjected to the same treatment method as Example 1 except that the gelatinized product was not irradiated with ultrasonic waves, and thus was dried in the state of the gelatinized product. Obtained.

[Comparative Example 2]
In Example 2, the sample of Comparative Example 2 was treated by the same treatment method as in Example 2 except that the gelatinized material was not irradiated with ultrasonic waves, and thus dried in the state of the gelatinized material. Obtained.

[Comparative Example 3]
In Example 3, the sample of Comparative Example 3 was prepared by the same treatment method as in Example 3 except that the gelatinized product was not irradiated with ultrasonic waves, and thus dried in the state of the gelatinized product. Obtained.

[Comparative Example 4]
In Example 4, the sample of Comparative Example 4 was prepared by the same treatment method as in Example 4 except that the gelatinized product was not irradiated with ultrasonic waves, and thus dried in the state of the gelatinized product. Obtained.

  In Examples 1 to 4 obtained as described above, the type of raw material starch used, the blending amount of the raw material starch (wt%), the initial viscosity (mPa · s) of the gelatinized product, Table 1 shows the viscosity (mPa · s), viscosity reduction rate (%) of the liquid after sonication, and the evaluation results of the drying property in the heat drying. In Comparative Examples 1 to 4, the type of raw starch used, Table 2 shows the blending amount (wt%) of the raw starch, the viscosity (mPa · s) of the gelatinized product, and the evaluation results of the drying property in the heat drying. Further, in Comparative Examples 1 to 4, the viscosity of the gelatinized product did not change even when a time much longer than the ultrasonic treatment time passed under the same conditions in Examples 1 to 4, and the viscosity of gelatinized product ( mPa · s, 80 ° C.) ”.

  As shown in Table 1 above, in Examples 1 to 4, when the gelatinized material was irradiated with ultrasonic waves, the viscosity decreased significantly and the liquid material was obtained. Therefore, it was possible to dry the liquid material very easily by irradiating the gelatinized material with ultrasonic waves to obtain the liquid material. In particular, in Example 1 using corn starch as a raw material starch, the drying property of the liquid material obtained by ultrasonic irradiation from the gelatinized material is very excellent, and can be dried in about half a day without forming a film on the surface. Met.

  On the other hand, in Comparative Examples 1 to 4 shown in Table 2 above, since the gelatinized product was not irradiated with ultrasonic waves, it was heat-dried with a vat while the gelatinized product was in a highly viscous state. Therefore, only the surface was dried to form a film, and drying did not proceed to the inside. In order to dry to the inside, it is necessary to appropriately crush the dry film and the coating on the surface, and even if the coating is crushed, it takes approximately twice as many days to dry as in the above examples. As shown in the above, the dryness evaluation was “difficult” or “very difficult”.

  The measurement results of the cold water soluble content (%), swelling volume (ml / g) and swelling weight (g / g) of the water-absorbing treated starch of Examples 1 to 4 and the samples of Comparative Examples 1 to 4 and The overall evaluation based on Tables 1 and 2 is shown in Tables 3 and 4 below.

  As shown in Table 3, each of the water-absorbing treated starches of Examples 1 to 4 has a swelling volume of 3.0 ml / g to 12.0 ml / g and a swelling weight of 0.5 g / g to 3.5 g. / G, and it was confirmed that water absorption was imparted. In addition, the water-absorbing treated starch of Example 1 using corn starch as a raw material starch was determined to be “very good” as a comprehensive evaluation in view of the drying results shown in Table 1 as described above. Furthermore, Examples 3 and 4 were evaluated as “good”, and Example 2 in which waxy starch was used as a raw material starch was evaluated as “practical” because of its high soluble content in cold water.

  On the other hand, although the samples of Comparative Examples 1 to 4 have a high swelling volume and swelling weight, both of them are in a state of a gelatinized product that is not subjected to ultrasonic irradiation with respect to the gelatinized product, so that the viscosity is very high. As shown in Table 2 and above, drying was extremely difficult. Therefore, the samples of Comparative Examples 1 to 4 were all unsuitable for comprehensive evaluation. In particular, it is extremely difficult to obtain a powdery product by drying a large amount of gelatinized material in an actual production line from the viewpoint of process control, mobility, operability, drying property, etc. difficult.

  Subsequently, the raw material starch whose comprehensive evaluation in Table 3 was “very good” was changed to Example 1 of corn starch, and the degree of ultrasonic irradiation was further changed, and a spray dryer was used as a drying method, and the following Example 5 No. 7 to 7 water-absorbing treated starches were prepared and examined as follows.

[Example 5]
In Example 1, the water-absorbing treated starch of Example 5 was obtained by the same treatment method as in Example 1, except that the liquid was dried using a spray dryer. In addition, the gelatinized material of Example 5 has a blending amount of corn starch as a raw material starch of 10.9 wt% and an initial viscosity of 4000 mPa · s (80 ° C.), and ultrasonic irradiation of the gelatinized material has a viscosity of 1200 mPa · s. It went until it became a liquid substance. As described above, the respective viscosities are measured values at 80 ° C., and the same applies to the following examples.

[Example 6]
The water-absorbing treated starch of Example 6 was obtained by the same treatment method as in Example 5. However, the gelatinized product of Example 6 has a corn starch content of 11.1 wt% and an initial viscosity of 4200 mPa · s. Ultrasonic irradiation of the gelatinized product is a liquid with a viscosity of 60 mPa · s (80 ° C.). I went until.

[Example 7]
The water-absorbing treated starch of Example 7 was obtained by the same treatment method as in Example 5. However, the gelatinized material of Example 7 has a corn starch blending amount of 13.1 wt% and an initial viscosity of 4760 mPa · s at 80 ° C., and ultrasonic irradiation of the gelatinized material becomes a liquid having a viscosity of 150 mPa · s. Went up.

  In Examples 5 to 7, the type of raw starch used, the blending amount (wt%) of the raw starch in the gelatinized product, the initial viscosity (mPa · s) of the gelatinized product, and the liquid after ultrasonic irradiation of the gelatinized product Table 5 below shows the viscosity (mPa · s) of the product and the viscosity reduction rate (%) at that time.

  The measurement results of the cold water soluble content (%), swelling volume (ml / g) and swelling weight (g / g) of the water-absorbing treated starches of Examples 5 to 7 obtained as described above are as follows. Table 6 shows. Furthermore, about the water absorbing process starch of Example 5, it shows in FIG. 2 about the form change by the swelling of each water absorbing process starch before water absorption and after water absorption.

  From the results of Table 5 and Table 6, in any of Examples 5 to 7, a liquid material is obtained by ultrasonic irradiation of the gelatinized material, and the liquid material is dried by a spray dryer having high mass productivity and is powdery. I was able to get things. In this case, the water-absorbing processed starch, which was a powdery product, did not lose its properties as a water-absorbing processed starch, the swelling volume and swelling weight were increased, and rather the water absorption was improved. .

  In addition, as is well understood from FIG. 2, the water-absorbed treated starch of Example 5 maintains a particle size of about 20 μm (approximately the same as the particle size of corn starch, which is a raw material starch) before water absorption. Swelling was observed rapidly when placed in a wet state. On the other hand, it is known that a dried product of ordinary starch paste cannot be kept granular when placed in a wet state and is observed as a fluid paste because the particles collapse. Yes. From this, it was confirmed that the water-absorbing treated starch of the example was greatly different in properties from the dried product of ordinary starch paste.

  Subsequently, as a use example of the water-absorbing treated starch, a trial example using the water-absorbing treated starch of Example 7 as a binder for food is shown below. First, the bread of Prototype Example 1 was baked and prepared as follows. In addition, as a comparison with Prototype Example 1, breads of the following comparative 1 to 3 were also produced.

[Prototype Example 1]
As a raw material of bread, 200 g of strong flour, 1 teaspoon of dry yeast, 10 g of sugar, a little salt, 100 cc of milk, 1 egg egg, 20 g of butter and 10 g of the water-absorbing processed starch of Example 7 as a binder for food are put in a bowl. Mixed. The dough (bread dough) was formed by kneading for 20 minutes, and baked in an oven at 170 ° C. for 15 minutes to obtain bread of prototype example 1. In addition, Table 7 below shows the blending amounts of the respective raw materials of Prototype Example 1 and Comparative Examples 1 to 3 below.

[Comparison 1]
In Prototype Example 1, comparative 1 bread was obtained in the same manner as in Prototype Example 1 except that the water-absorbing treated starch (food binder) of Example 7 was not used.

[Comparison 2]
Prototype Example 1 was the same as Prototype Example 1 except that the sample of Comparative Example 1 (dried gelatinized material) was used in place of the water-absorbing treated starch of Example 7 (binder for food). As a result, bread of contrast 2 was obtained.

[Comparison 3]
In Prototype Example 1, the same procedure as in Prototype Example 1 was used except that powdered starch syrup HLD derived from corn starch raw material (made by Phutamura Starch Co., Ltd.) was used instead of the water-absorbing treated starch (binder for food) of Example 7. As a result, 3 breads were obtained.

  In Prototype Example 1 and Comparative Examples 1 to 3, the hardness of the bread dough (dough) was measured by gel strength every 5 minutes and immediately after baking and after standing for a day. The gel strength was measured based on JISK6503. The change in strength of the bread dough at this time is shown in Table 8 and FIG. Moreover, the hardness of the bread immediately after baking and the bread after leaving for one day is shown in following Table 9 and FIG.

  As can be seen from FIG. 3 and Table 8 above, when the change in the hardness of the dough every 5 minutes during the kneading of the dough is compared with the example 1 of the trial example 1, the sample of the example 1 of the trial example 1 starts 5 minutes after the start of kneading. The dough was reasonably hard, and kneading was easy with less sticking of the dough to the bowl as compared to Comparative 1 and Comparative 3. In contrast 2, the kneading is fairly hard after 5 minutes from the start of kneading and is relatively easy to knead. However, after 10 minutes, the kneading becomes even harder and requires a considerable force to knead the dough. It was very difficult.

  Moreover, in the bread baked from FIG. 4 and Table 9, the bread | hardness of the bread immediately after baking was substantially the same except for the proportionality 2. However, in the hardness after the passage of one day, the proportional 2 and the proportional 3 are considerably harder than the proportional 1. Further, in Prototype Example 1, the ratio of hardening is small and soft as compared with Comparative Examples 1-3. That is, it was recognized that the bread of Prototype Example 1 had less change with time.

  Next, another trial example of the food binder will be described. Using the water-absorbing treated starch of Example 7 as a binder for food, a granulation confirmation test for powder soup and the like was performed as follows.

[Prototype example 2]
In a 200 ml beaker, put 1 g of powdered chicken pork soup and 7 g of the water-absorbing treated starch of Example 7, add a little water with a dropper etc. and mix well. ) the packing 10 kg / cm ² force of about added, and dried over placing the molded product was extruded with a constant force in a stainless steel tray dryer (100 ° C.). Table 10 below shows the evaluation of granulation performance by crushing the dried molded product with the finger pad. Evaluation was made with “◯” for those that collapsed when strongly crushed, “△” for those that collapsed when lightly crushed, and “×” for those that could not be molded.

[Comparison 4]
In the prototype 2, the sample of the comparative 4 was used in the same manner as in the prototype 2 except that corn starch (Futamura Starch Co., Ltd.) was used instead of the water-absorbing treated starch of Example 7 (binder for food). Got. Table 10 below shows the evaluation of granulation performance of the dried molded product.

[Comparison 5]
Prototype Example 2 was the same as Prototype Example 2 except that the sample of Comparative Example 1 (dried gelatinized material) was used in place of the water-absorbing treated starch of Example 7 (binder for food). Thus, a sample of 5 in comparison was obtained. Table 10 below shows the evaluation of granulation performance of the dried molded product.

  As shown in Table 10, with respect to Prototype Example 2, water was absorbed by adding a small amount of water to bind with other particles, and the molded product extruded from the syringe did not collapse just by holding the shape and pressing. However, as for Comparative Example 4, since even if a small amount of water is added, it does not absorb water and has no binding performance, the molded product extruded from the syringe is brittle and easily collapses. Further, with respect to Comparative 5, it was difficult to extrude from the syringe during molding, and granulation became difficult. As described above, it is extremely difficult to obtain a powdery product by drying a large amount of gelatinized product in the production line from the viewpoint of process control, mobility, operability, drying property, etc. Is also very difficult.

It is a schematic process drawing which shows an example of the manufacturing method of the water absorbing process starch of this invention. It is a figure which shows the particle state of the water absorption process starch before and behind water absorption. It is a figure which shows the dough intensity | strength with respect to the kneading | mixing time of Prototype Example 1 and proportional 1. It is a figure which shows the change of bread hardness with the time of the prototype 1 and the comparative 1 time.

Claims (4)

  A water-absorbing processed starch, characterized in that the gelatinized material starch is dried by irradiation with ultrasonic waves. (I) below swelling volume V _a which is measured by swelling volume measurement method, 3 ≦ V meet _a ≦ 20, it is determined by the following (II) Swelling gravimetric method, swelling weight W _a represented by the formula (i) The water-absorbing processed starch according to claim 1, satisfying 1.5 ≦ W _a ≦ 10.
((I) Swelling volume measurement method: 1 g of water-absorbing treated starch (anhydrous conversion) is added to a beaker containing 75 ml of pure water at 20 ° C. while stirring with a stirrer, and uniformly dispersed to obtain a dispersion. . incidentally, the dispersion is transferred the total amount to 100ml graduated cylinder after a 100ml further added pure water, and numerically the swelling volume V _a obtained by reading the sedimentation volume when left at room temperature for 12 hours.)
((II) Swelling weight measuring method: Nylon opening 255 mesh (57 μm) is cut into a rectangle of 100 × 400 mm, bent to 200 × 100 mm, and the long side is heat sealed to 200 ± 2 × 90 A bag (tea bag) having an open top of ± 2 mm capacity is prepared, and about 1 g of water-absorbed processed starch (anhydrous conversion. The weight of the water-absorbed processed starch at this time is a) is the tea bag. The bottom of the tea bag is gently soaked in 1 L of pure water at 25 ° C. for 24 hours so as not to leave a lump (powder), and the bottom of the tea bag is The end of the upper opening is hung with a fishing line for 10 minutes so as to incline, and then immediately weighed (weight is b). The weight after immersing a non-tea bag in 1 L of pure water at 25 ° C. for 24 hours as described above, and then draining the end of the top opening with fishing line so that the bottom of the tea bag is inclined for 10 minutes. measured 3 times the average value (the weight at this time is c.), the value calculated according to the following formula (i) swelling the weight W _a.)

(In the formula (i), a, b and c are values measured by the above (II) swelling weight measurement method, where a is the weight of the water-absorbed processed starch, and b is a tea bag containing the water-absorbed processed starch. The weight after immersion for 24 hours and draining, c is an average value obtained by immersing a tea bag without water-absorbing treated starch for 24 hours and measuring the weight after draining three times.)   The water-absorbing processed starch according to any one of claims 1 and 2, wherein the raw starch is corn starch.   A binder for food, comprising the water-absorbing treated starch according to any one of claims 1 to 3.

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