JP2021029201A - Method for producing pregelatinized starch powder - Google Patents

Abstract

To provide a method for producing pregelatinized starch powder whereby excellent ground products can be obtained when using a heat shear grinder with a structure in which the rotation axis of a grinding mechanism and the flow of raw material grains are parallel, a typical example of the heat shear grinder being a biaxial extruder.SOLUTION: The present invention relates to a method for producing pregelatinized starch powder by using a heat shear grinder with a structure in which the rotation axis of a grinding mechanism and the flow of raw material grains are parallel, wherein a QE value given by the following formula 1 is 400 or more.SELECTED DRAWING: Figure 4

Description

The present invention relates to a method for producing pregelatinized starch powder.

It is generally known that by pregelatinizing (amorphizing) starch contained in grains, different characteristics are exhibited compared to before pregelatinization. For example, it is known that pre-pregelatinized rice flour can be stored for a long period of time, but can be eaten deliciously simply by adding water or hot water without the need for steaming. When starch is used as an additive to a biodegradable resin such as PLA (polylactic acid resin), starch is pregelatinized by simultaneously adding a plasticizer such as water or glycerin and treating the starch at a high temperature. It is known that this can be combined with PLA and the like.

The present inventors put the raw material grains into a mortar-type crusher and crushed the raw material grains under shearing conditions while heating them to a temperature of 80 ° C. or higher, particularly 100 to 200 ° C. to achieve high pregelatinization. We have developed a technique for easily producing pregelatinized starch powder without adding water (Patent Documents 1 to 3). Various technical fields including the food field, such as application to technology for producing high-quality molded rice flour bread from rice flour bread dough that expands well by yeast fermentation and has sufficient moldability and shape retention (Patent Document 4). It is expected to spread to the market and has been put into practical use.

The conventional apparatus for producing the pregelatinized starch powder developed by the present inventors uses an upper mortar and a lower mortar to form a planar gap between them from a central input port. Raw grain is put in, raw grain is transferred from the central part to the outer peripheral part, heated at the same time while staying, and shearing force is applied by the relative rotation of the upper and lower mortar to crush, and pregelatinized starch powder is discharged from the outer peripheral part. ing. In this case, the rotation axis of the crushing portion that rotates relative to each other and the material flow are perpendicular to each other.

In the above-mentioned conventional technique, the main focus is on the technique for achieving pregelatinization, but as a further step, a technique suitable for mass production, particularly high discharge is desired.

In view of this situation, in Patent Document 5, Q = [retention time of raw grain in a heated shear crusher (sec)] × [maximum shear rate (1 / sec)].
By showing the condition of the Q value represented by, we propose a method for producing pregelatinized starch powder that crushes the raw material grain.

Japanese Patent No. 4767128 Japanese Patent No. 55038885 Japanese Unexamined Patent Publication No. 2009-213472 Japanese Patent No. 5769053 Japanese Unexamined Patent Publication No. 2018-38368

In Patent Document 5, there is an example in which the rotation axis of the crushing portion that rotates relative to each other and the flow of the material are perpendicular to each other. Patent Document 5 describes that the application of the method of Patent Document 5 can be recalled when the rotation axis of the crushing portion that rotates relative to the material flow is parallel, but the rotation axis of the crushing portion that rotates relative to each other. When pulverization was attempted by the kneader portion of a twin-screw extruder, which is a typical mechanism in which the material flows in parallel with each other, it was found that a good pulverized product could not be obtained by specifying the range by the above Q value.

Summarizing the above, in the conventional parameter range, there is a problem that the conventional technique cannot cope with the case where the rotating shaft of the crushing portion represented by the twin-screw extruder and the material flow are parallel.

The present invention has been made in view of the above circumstances, and uses a heating shear crusher typified by a twin-screw extruder, which has a structure in which the rotation axis of a crushing mechanism and the flow of raw material grains are parallel to each other. It is an object of the present invention to provide a method for producing pregelatinized starch powder in which a good pulverized product can be obtained.

As a result of diligent studies to solve the above problems, the present inventor used a heating shear crusher typified by a twin-screw extruder, which has a structure in which the rotation axis of the crushing mechanism and the flow of raw material grains are parallel. In this case, it was found that a good pulverized product can be obtained by using the _{Q E} value defined below instead of the Q value of Patent Document 5, and the present invention has been completed.

That is, the method for producing pregelatinized starch powder of the present invention is a method for producing pregelatinized starch powder using a heating shear crusher having a structure in which the rotation axis of the crushing mechanism and the flow of raw material grains are parallel. formula:

で与えられるQ_E値を400以上とすることを特徴としている。

It is characterized in that the Q _E value given in is 400 or more.

According to the present invention, it is possible to produce good pregelatinized rice flour by heat shear pulverization by using a twin-screw extruder that is expected to have a great effect on mass production.

Schematic diagram showing an example of a main part of a constituent device for carrying out the method of the present invention (upper is a top view, lower is a side view). An example of the constituent device described in Patent Document 5 as a reference example (upper is a top view, lower is a side view). Results of X-ray diffraction experiment of low crystalline rice flour produced by this method Relationship between Crystallinity and Q _E Value (Example) Relationship between crystallinity and Q value (comparative example) Results of X-ray diffraction experiment of low crystalline rice flour obtained by the conventional method

Hereinafter, the present invention will be described in detail.

The maximum shear rate is the following symbol:

で表されるが、出願書類作成の都合上、以下の記述においては便宜的にγ[・]と記載する場合がある。

However, for the convenience of preparing application documents, it may be described as γ [・] in the following description for convenience.

The method for producing pregelatinized starch powder of the present invention is a method for producing pregelatinized starch powder using a heating shear crusher having a structure in which the rotation axis of the crushing mechanism and the flow of raw material grains are parallel.

In the present specification, the flow of the raw material grain is not a local flow but an average flow of the whole. Therefore, since the local flow is along the spiral by the screw of the crushing mechanism, even if it is not parallel to the rotation axis of the crushing mechanism, if the average flow of the whole is parallel to the rotation axis of the crushing mechanism, the present invention is made. included.

Further, in the present specification, the parallel axis of the rotation axis of the crushing mechanism and the flow of the raw material grain means that the angle formed by the rotation axis of the crushing mechanism and the flow of the raw material grain (the above-mentioned average flow of the whole) is within 40 °. In particular, it is preferably within 30 °.

In the present invention, the heating shear crusher is not particularly limited, and examples thereof include an extrusion type crushing device which has a heating device and a crushing mechanism, includes a screw type extrusion mechanism, and crushes and discharges at the same time as heating while feeding. In addition, for example, a mill equipped with a conical cutter equipped with a temperature control device, a crusher provided with an inner cylindrical member and an outer cylindrical member, and the like can be mentioned. Here, the crusher provided with the inner cylindrical member and the outer cylindrical member includes a vertically extending cylindrical member and a vertically extending cylindrical member inserted into the cylindrical member, and the upper part of the mortar-type structure is a cylinder. An input port for raw material grains is formed between the member and the cylindrical member. A gap that is continuous up and down from the input port is formed between the inner peripheral surface of the cylindrical member and the outer peripheral surface of the cylindrical member. It has a structure in which outlets for pregelatinized starch powder produced by crushing and pregelatinizing raw grain in the gap are continuously formed from the gap. Then, the raw material grain is put into the gap of the relatively rotating mortar structure, and the raw material grain is crushed and pregelatinized by applying a shearing force under heating.

Specific examples of such a heating shear crusher include a twin-screw extruder. In addition, for example, a uniaxial continuous solid phase shear kneader and the like can be mentioned.

As for the structure of the kneading portion in the heat shear crusher, as shown in FIG. 1, a plurality of kneading units having kneading teeth on the outer peripheral portion are provided in the direction of the rotation axis, and between the kneading portion and the inner peripheral surface of the cylinder portion 1. Examples include a structure for shearing raw grain and a uniaxial kneader equipped with a special millstone-shaped blade. However, the structure of the kneading portion of the present invention is not limited to this, and any mechanism may be used as long as it has a mechanism of being pulverized by shearing.

In the present specification, at least the grain that has been charged into the cylinder section and passed through the kneading section is referred to as "raw grain". At least the grain flour discharged from the heat shear crusher through the cylinder portion according to the method of the present invention is referred to as "pregelatinized starch flour".

The gap of the kneading portion in the heat shear crusher is not particularly limited in consideration of the grain used as the raw material and the desired size of the flour to be obtained after the treatment, but is, for example, about 0.4 to 0.1 mm, particularly about 0.2 mm. It is adjusted within the following range.

FIG. 1 shows an example of a crushing mechanism for carrying out the present invention. This crushing mechanism uses a twin-screw extruder as a heating shear crushing machine, and is provided with a mechanism for adjusting the temperature of the whole or a part of the crushing mechanism. The raw material grain flows from the inlet side toward the discharge port side in the direction of the arrow 7 in FIG. 1 is a cylinder part, and the first screw 2 and the second screw 3 are installed so that the rotation centers 4 and 5 are parallel to each other. The first screw 2 has a full flight section 2a on the inlet side, a kneading section (from the start point 2b to the end point 2c), and a full flight section 2d on the discharge port side from the upstream side to the downstream side. , The inlet side full flight section 3a, the kneading section (from the start point 3b to the end point 3c), and the discharge port side full flight section 3d are installed from the upstream side to the downstream side. In the kneading portion, a plurality of kneading units having kneading teeth on the outer peripheral portion are provided in the direction of the rotation axis to form a clearance 6 with the inner peripheral surface of the cylinder portion 1 to shear the raw material grain. It has become like.

Here, we consider some factors involved in pregelatinization. One of them is the maximum shear rate γ [・] (1 / sec). The material receives work due to shear strain. The total amount of work the material receives in the crusher can be evaluated as the total amount of shear strain. The total shear strain amount is related to the following Q defined by the product of the residence time τ (sec) of the raw material grain in the heat shear crusher.

特許文献５では、アルファ化の指標となる結晶化度がQの減少関数になることが議論されている。結晶化度が低いほど非晶質化（アルファ化）の程度が高くアルファ化米粉の品質が良好であることから、特許文献５では、特定のQ以上の条件で粉砕することを見出していた。本発明は図１に代表される粉砕機構によりヒーターによる加熱と同時にせん断を加えることで原料穀物を粉砕し非晶質化させるものであるが、特許文献５のQ値を図１の粉砕機構に適用することができないことが分かった。

Patent Document 5 argues that the crystallinity, which is an index of pregelatinization, is a decreasing function of Q. Since the lower the crystallinity, the higher the degree of amorphization (pregelatinization) and the better the quality of the pregelatinized rice flour, Patent Document 5 has found that the rice flour is pulverized under a specific Q or higher condition. In the present invention, the raw material grain is crushed and amorphized by applying shear at the same time as heating by a heater by a crushing mechanism represented by FIG. 1, and the Q value of Patent Document 5 is applied to the crushing mechanism of FIG. It turned out that it could not be applied.

As a result of the examination, it was found that the cause was the difference between the crushing mechanism of FIG. 1 and the crushing mechanism of FIG. 2 (reference example corresponding to Patent Document 5). One cause is that in FIG. 2 (reference example corresponding to Patent Document 5), pulverization is performed in a gap of about several microns between the mortars of the upper and lower flat plates, whereas in FIG. 1 (the present invention). Is to be performed in the kneading section between 2b and 2c and between 3b and 3c. The second cause is the direction of the flow of raw grain. In the mechanism of FIG. 2, a gap 14 is formed between the upper mortar 8 and the lower mortar 9, raw material grains are charged from the inlet 10 of the upper mortar 8, and the lower mortar rotates about the rotation center 11 to rotate the lower mortar. The material is crushed while being fed in the direction perpendicular to the rotation axis represented by 12 and 13.

On the other hand, in the case of FIG. 1, the material is crushed while being fed in the direction of arrow 7 parallel to the rotation axis of the screw shaft. As a result of considering these differences, it has become clear that the filling rate φ of the material in the kneading portion, which is a factor not considered in the Q value of the equation (1), is important. As a result of the examination, it was found that when the rotation axis represented by Fig. 1 and the material flow are parallel, it is appropriate to use the _{Q E value defined below instead of the Q value in Eq. (1).} It was.

もちろん、式(1)のQ値を図１の構成装置に対して計算することも可能であるが、特許文献５で示された結果にならない場合があることが判明した。

Of course, it is possible to calculate the Q value of the equation (1) for the constituent device of FIG. 1, but it has been found that the result shown in Patent Document 5 may not be obtained.

In the method of the present invention, the raw material grain is crushed under the condition that _{the Q E value of the formula (2) is 400 or more, preferably 500 or more.} If the Q _E value is 400 or more, it is possible to obtain pregelatinized starch flour in which the crystallinity of grains after crushing by a heating shear crusher is reduced to, for example, about 15%, and crystalline rice flour or increased grains can be obtained. It is possible to process and commercialize gluten-free foods without mixing viscous polysaccharides. In addition, starch powder that has been pregelatinized to a very high degree can be obtained, including starch powder that has been pregelatinized to the extent that it can be used as food simply by adding water or hot water. Various controlled pregelatinized starch powders can be obtained in a low range.

Considering the point of obtaining pregelatinized starch powder having a low crystallinity, _{it is preferable to crush the raw material grain under the condition that the Q E} value is 600 or more, and the raw material grain is crushed under the condition that the Q _E value is 800 or more. Is particularly preferred. Under such conditions, pregelatinized starch flour having a lower degree of crystallization can be obtained, and pregelatinized starch flour having a grain crystallization degree of less than 5% after crushing by a heat shear crusher can be obtained, for example. You can also do it.

The condition that the ejection amount is more than 50 kg / time of grain from the heating shear grinder, it is preferred that the Q _E value is pulverized raw material grain at 10 ⁵ following conditions, 10 ⁴ raw material grains under the following conditions It is more preferable to grind.

The raw material grain is put into a heating shear crusher, and the raw material grain is crushed at a predetermined temperature under shearing conditions. Considering that it is possible to obtain pregelatinized starch powder in which the degree of pregelatinization is variously controlled in a range of low crystallinity, that is, precise crystallinity _{control can also be controlled by the Q E} value, etc., at the time of pulverization. The temperature is not particularly limited, but is pulverized under shear conditions while heating to, for example, room temperature or higher, or 40 ° C. or higher, preferably 80 ° C. or higher. The upper limit of the temperature at the time of pulverization is not particularly limited, but is preferably 200 ° C. or lower. The water content of the raw material grain is not particularly limited, but is preferably 10% or more.

In the present invention, the pregelatinized starch powder is intended for all cereals containing starch as a main component, such as rice, wheat, soybeans, adzuki beans, buckwheat, potatoes, beans, and corn. These can be pregelatinized and milled in a short time.

The conventional pregelatinization method is to add water, pregelatinize by heating, and then dry and pulverize. According to this method, it is known that when the raw material starch contains a lipid molecule, the lipid molecule is complexed with amylose to form an amylose lipid complex by high temperature treatment at the time of water addition. Since the pregelatinized starch produced in the present invention is produced by amorphization that proceeds without water addition when heated, sufficient molecular motion for amylose to include lipid molecules does not occur. Therefore, it is possible to obtain a material in which amylose does not include lipid molecules even in the presence of lipid molecules. Specifically, the pregelatinized starch powder having a lipid complex diffraction peak ratio of 0% or more and 1% or less, and further 0% or more and 0.7% or less at a diffraction angle of about 20 degrees in X-ray diffraction intensity is obtained. Be done.
<Example>
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

The apparatus, experimental method, and parameters for realizing the present invention are as follows.
[1] Extruder used The twin-screw extruder KZW-30 manufactured by Technobel Co., Ltd. is used and is composed of two screws corresponding to FIG. 1 consisting of a full flight section on the inlet side, a kneading section, and a full flight section on the discharge port side. Equipment was used. Five kneading units consisting of five 15 mm clockwise 45 ° kneading teeth were installed on the extruder discharge port side, and the other parts were used as the full flight section.
[2] Rice flour produced Rice flour was produced by crushing raw rice using the extruder described in [1] above. Based on Patent Documents 1 to 3, pulverization was performed at the same time as heating. The temperature of the inlet was set to 80 ° C, the temperature of the kneading part was set to 130 ° C, and the temperature of the part connecting the two was set to 100 ° C to create a temperature gradient. Rice was crushed by pouring rice from the inlet and flowing it through the extruder to produce rice flour. Table 1 summarizes the rotation speed N _r (rpm) and the input amount M (g / sec) as parameters. The raw material rice was Haenuki produced in 2016.
[3] Crystallinity The peaks were separated into crystal reflection and amorphous reflection from the measurement results of wide-angle X-ray diffraction. _{Let S a be} the integral value of the peak due to amorphous scattering _{and S c be} the integral value of the peak due to crystal reflection. The crystallinity of the crushed rice flour was determined from the following relational expression.

各条件で製造した米粉の結晶化度を表１にまとめた。

Table 1 summarizes the crystallinity of rice flour produced under each condition.

The experimental specifications of the wide-angle X-ray diffraction are as follows.
・ Measuring equipment Ultima V manufactured by Rigaku
・ Measurement conditions Scan speed 10 ° / min
Measuring angle 5 to 35 °
X-ray source Cu-K α ray tube voltage 40kV
Tube current 40mA
FIG. 3 shows conditions 1 and 5 in Table 1 and, as a reference example, the diffraction angle dependence of the wide-angle X-ray diffraction intensity of rice flour obtained by coarse crushing without using a heating shear crusher.
[4] Percentage of amylose / lipid complex From the wide-angle X-ray diffraction intensity obtained in the above wide-angle X-ray diffraction specifications, the integrated value of the peak reflection by the amylose / lipid complex that appears at a diffraction angle of about 20 degrees is calculated. As S _L

によって、アミロース／脂質複合体が占める割合を求めた。

The ratio of the amylose / lipid complex was determined by.

Regarding the conditions 1, 5, and 17 of Table 1 showing the results of wide-angle X-ray diffraction in FIG. 3, the proportions of the amylose / lipid complex were 0.3%, 0.5%, and 0.3%, respectively. The results are shown in Table 2. The experimental specifications of the X-ray diffraction experiment are as described in [3] above.
[5] Maximum shear rate γ [・]
From the screw rotation speed N _r (rpm), the gap h indicated by reference numeral 6 in FIG. 1, and the cylinder diameter D in FIG. 1, the maximum shear rate γ [・] is determined.

で求めた。ただし、πは円周率である。
[6] 滞留時間τ
滞留時間は、ニーディング部を通り過ぎる原料穀物の速さとして、

I asked for it. However, π is the pi.
[6] Dwell time τ
The residence time is the speed of the raw grain passing through the kneading section.

によって求める。ただし、Lはニーディング部の長さであり、P_nはニーディング部におけるスクリュウの螺旋構造の一巻きの回転軸方向の長さである。P_nN_rは１分あたりにニーディングの螺旋構造が送り出す原料穀物の回転軸方向の最大進行距離を表す。ニーディング部に螺旋構造がない装置の場合には、その装置の送り出し機構に応じてニーディング部での滞留時間を計算すればよい。
[7] 充填率φ
理論的な充填率φ^*は、シリンダー中空部の単位長さあたりの体積v_c(cm²)と、第一および第二スクリュウを合わせたニーダー部の単位長さあたりの体積v_n(cm²)、また、材料の投入量M(g/sec)、材料の密度ρ(g/cm³)によって、

Asked by. However, L is the length of the kneading portion, and P _n is the length of the spiral structure of the screw in the kneading portion in the direction of the rotation axis. P _n N _r represents the maximum distance traveled in the direction of rotation of the raw grain delivered by the kneading spiral structure per minute. In the case of a device having no spiral structure in the kneading section, the residence time in the kneading section may be calculated according to the feeding mechanism of the device.
[7] Filling rate φ
The theoretical filling rate φ ^* _{is the volume v c} (cm ² ) per unit length of the hollow part of the cylinder _{and the volume v n} (cm ²⁾ per unit length of the kneader part including the first and second screws. ), And depending on the material input amount M (g / sec) and the material density ρ (g / cm ³ )

Given in. v _c (cm ² ) is given by the following equation given by the cylinder diameter D and the distance between cylinders E when the cross section of the hollow part of the cylinder has a shape in which two circles overlap as shown in Fig. 1, for example.

によって求められるが、シリンダー部の形状によっては断面形状の測定などによって求められる。v_nはニーダー部分のサイズを測定することで求められる。本発明では、澱粉粉体の密度ρは材料によらずほぼ一定と仮定し、充填率φとして、

However, depending on the shape of the cylinder portion, it can be obtained by measuring the cross-sectional shape or the like. v _n can be obtained by measuring the size of the kneader part. In the present invention, it is assumed that the density ρ of the starch powder is almost constant regardless of the material, and the filling rate φ is set as

を用いることとした。
[8] ニーディングの歯の数 n
nは、ニーディングの歯の数であるが、同じ角度で連続して配置された歯の数は1つとして計算することとした。
[9] Q_E値
式(2)、(3)、(4)、(7)より得られる式(8)で与えられるQ_Eを用いる。

Was decided to be used.
[8] Number of kneading teeth n
n is the number of kneading teeth, but the number of teeth arranged consecutively at the same angle is calculated as one.
[9] Q _E value expression (2), (3), (4), using a Q _E given by (7) than obtained equation (8).

表１にn, M, L, D, v_c-v_n, P_n, N_r, hとともに、計算したQ_Eを記す。表１におけるQ_E値を横軸に、結晶化度を縦軸に記したものが図４である。
＜比較例＞
[1] Q値
式(1)で与えられるQ値は特許文献５で示されているものである。実施例と同一の実験に対してこのQ値を計算したものを比較例とし、表１に記載した。その際、最大せん断速度γ[・]は式(3)を用いた。その際、滞留時間τ[sec]としては、

Table 1 shows the calculated Q _E along with n, M, L, D, v _c -v _n , P _n , N _r , h. FIG. 4 shows the Q _E values in Table 1 on the horizontal axis and the crystallinity on the vertical axis.
<Comparison example>
[1] Q value The Q value given by the equation (1) is that shown in Patent Document 5. Table 1 shows a comparative example in which the Q value was calculated for the same experiment as in the examples. At that time, Eq. (3) was used for the maximum shear rate γ [・]. At that time, the residence time τ [sec] is

を用いた。ただし、吐出量は1秒あたりのグラム数として得たものである。Q値を各条件について表１にまとめた。表１におけるQ値を横軸に、結晶化度を縦軸に記したものが図５である。
[2] アミロース／脂質複合体の割合
本発明による方法によらず、加水と加熱により糊化させた後に乾燥させ粉砕することで製造されたアルファ化米粉の代表としてアルファ化米粉J（フライスター社製）の広角X線回折の実験結果を図６に示す。上記＜実施例＞[4]に記載の方法でこのX線回折の実験結果から求めたアミロース／脂質複合体の割合は1.3%であった。この結果を表２に実施例、参考例、とともにまとめた。
＜参考例＞
参考例として、粗粉砕した原料米を加熱せん断型粉砕機による処理前の原料米として考え評価した。結晶化度は上記[3]に記載の方法で求めた。アミロース／脂質複合体の割合は上記[4]に記載の方法で求めた。それぞれの結果を、表１、表２に記載した。

Was used. However, the discharge amount is obtained as the number of grams per second. The Q values are summarized in Table 1 for each condition. FIG. 5 shows the Q value in Table 1 on the horizontal axis and the crystallinity on the vertical axis.
[2] Ratio of amylose / lipid complex Pregelatinized rice flour J (Flyster) is a representative of pregelatinized rice flour produced by gelatinizing by watering and heating, then drying and pulverizing, regardless of the method according to the present invention. The experimental results of wide-angle X-ray diffraction of (manufactured by) are shown in FIG. The proportion of amylose / lipid complex obtained from the experimental results of this X-ray diffraction by the method described in <Example> [4] above was 1.3%. The results are summarized in Table 2 together with Examples and Reference Examples.
<Reference example>
As a reference example, the coarsely crushed raw material rice was considered as the raw material rice before treatment by the heat shear type crusher and evaluated. The crystallinity was determined by the method described in [3] above. The ratio of amylose / lipid complex was determined by the method described in [4] above. The results are shown in Tables 1 and 2.

以上に記載した、実施例、比較例、参考例を検討すると本発明の骨子を以下のようにまとめることができる。図４から、Q_E値の増加に伴い結晶化度が減少し非晶質化が進むことが分かる。参考例となるQ_E＝０の結晶化度も図４のプロットにおいて他のデータとともにおよそ一つの直線上に位置することがわかる。これらは、本手法においてQ_E値が結晶化度の優れた制御パラメータであることを示している。一方で比較例である特許文献５のQ値で結晶化度をまとめた図５においては、結晶化度はQ値の増加関数となる領域があることが分かる。特許文献５では結晶化度がQ値の減少関数として示されており、本発明の範囲では、特許文献５の発明で満たされる傾向とは明らかに異なることが分かる。さらに参考例となるQ=0の結晶化度はその他のデータを線型的に回帰して求めた直線からは大きく外れることが分かる。これは、特許文献５のQ値が粉砕機構の回転軸と材料の流れが垂直となる臼を用いた結果を基盤とし材料の粉砕部における充填率を考慮していないのに対し、本手法のQ_Eが回転軸と材料の流れが平行となる粉砕機構における充填率の重要性を鑑みた結果である。

The gist of the present invention can be summarized as follows by examining the examples, comparative examples, and reference examples described above. From FIG. 4, it can be seen that the crystallinity decreases and the amorphization progresses as _{the Q E value increases. It can be seen that the crystallinity of Q E} = 0, which is a reference example, is also located on about one straight line together with other data in the plot of FIG. These indicate that the Q _E value is an excellent control parameter for the degree of crystallinity in this method. On the other hand, in FIG. 5 in which the crystallinity is summarized by the Q value of Patent Document 5, which is a comparative example, it can be seen that the crystallinity has a region that is an increasing function of the Q value. In Patent Document 5, the crystallinity is shown as a decreasing function of the Q value, and it can be seen that, within the scope of the present invention, the tendency is clearly different from the tendency satisfied by the invention of Patent Document 5. Furthermore, it can be seen that the crystallinity of Q = 0, which is a reference example, deviates significantly from the straight line obtained by linearly regressing other data. This is based on the result of using a mortar in which the Q value of Patent Document 5 is perpendicular to the rotation axis of the crushing mechanism and the flow of the material, and the filling rate in the crushed portion of the material is not considered. This is the result of considering the importance of the filling rate in the crushing mechanism where the _{Q E is parallel to the rotation axis and the material flow.}

Further, it can be seen from the results in Table 2 that the low crystalline rice flour obtained by this method by the heat shear type pulverization has a lower ratio of amylose / lipid complex than that produced by the conventional method. This is due to the fact that there is not enough water during heating according to this method and sufficient molecular motion to form the complex does not occur, which is a large structural factor of the material produced by this method. It can be said that it is a feature.

1 Cylinder part
2 First screw
2a Full flight section on the inlet side of the first screw
2b Starting point of the kneading part of the first screw
2c End point of the kneading part of the first screw
2d Full flight section on the discharge port side of the first screw
3 Second screw
3a Full flight section on the input port side of the second screw
3b Starting point of the kneading part of the second screw
3c End point of the kneading part of the second screw
3d Full flight section on the discharge port side of the second screw
4 Center of rotation of the first screw
5 Center of rotation of the second screw
Clearance between 6 kneading and 1 cylinder
7 Direction of raw material flow
8 mortar
9 Lower mortar
10 Input port
11 Center of rotation of lower mortar
12 Arrows showing an example of material flow direction
13 Arrows showing an example of material flow direction
14 gap

によって求める。ただし、Lはニーディング部の長さであり、P_nはニーディング部におけるスクリュウの螺旋構造の一巻きの回転軸方向の長さである。P_nN_rは１分あたりにニーデ
ィングの螺旋構造が送り出す原料穀物の回転軸方向の最大進行距離を表す。ニーディング部に螺旋構造がない装置の場合には、その装置の送り出し機構に応じてニーディング部で
の滞留時間を計算すればよい。
[7] 充填率φ
理論的な充填率φ^*は、シリンダー中空部の単位長さあたりの体積v_c(cm²)と、第一および第二スクリュウを合わせたニーダー部の単位長さあたりの体積v_n(cm²)、また、材料の
投入量M(g/min)、材料の密度ρ(g/cm³)によって、

Asked by. However, L is the length of the kneading portion, and P _n is the length of the spiral structure of the screw in the kneading portion in the direction of the rotation axis. P _n N _r represents the maximum distance traveled in the direction of rotation of the raw grain delivered by the kneading spiral structure per minute. In the case of a device having no spiral structure in the kneading section, the residence time in the kneading section may be calculated according to the feeding mechanism of the device.
[7] Filling rate φ
The theoretical filling rate φ ^* _{is the volume v c} (cm ² ) per unit length of the hollow part of the cylinder _{and the volume v n} (cm ²⁾ per unit length of the kneader part including the first and second screws. ), And depending on the input amount M (g / min) of the material and the density ρ (g / cm ³ ) of the material.

を用いることとした。
[8] ニーディングの歯の数 n
nは、ニーディングの歯の数であるが、同じ角度で連続して配置された歯の数は1つとして計算することとした。
[9] Q_E値
式(2)、(3)、(4)、(7)より得られる式(8)で与えられるQ_Eを用いる。

Was decided to be used.
[8] Number of kneading teeth n
n is the number of kneading teeth, but the number of teeth arranged consecutively at the same angle is calculated as one.
[9] Q _E value expression (2), (3), (4), using a Q _E given by (7) than obtained equation (8).

Claims (2)

A method for producing pregelatinized starch powder using a heat-shear crusher having a structure in which the rotation axis of the crushing mechanism and the flow of raw grain are parallel.

A method for producing pregelatinized starch powder having a _{Q E} value of 400 or more given in. The method for producing pregelatinized starch powder according to claim 1, wherein the Q _{E value is 600 or more.}

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