JP2546766B2 - Dusting for food - Google Patents
Dusting for foodInfo
- Publication number
- JP2546766B2 JP2546766B2 JP4329818A JP32981892A JP2546766B2 JP 2546766 B2 JP2546766 B2 JP 2546766B2 JP 4329818 A JP4329818 A JP 4329818A JP 32981892 A JP32981892 A JP 32981892A JP 2546766 B2 JP2546766 B2 JP 2546766B2
- Authority
- JP
- Japan
- Prior art keywords
- dusting
- starch
- food
- product
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は打粉、特に食品の打粉用
として使用される澱粉に関するものであり、粉体特性に
優れ、雑菌数が少なく、加えて茹麺時に茹湯の透明度が
低下しないような食品用打粉に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a starch used for dusting, particularly for food dusting, which has excellent powder characteristics, has a small number of bacteria, and does not reduce the transparency of boiling water during boiling noodles. The present invention relates to such food dusting powder.
【０００２】[0002]
【従来の技術】一般に麺類、餃子、ワンタン類、餅、餅
菓子等の製造時には製品相互間の付着を防止するために
打粉（とり粉、手粉とも言う）が必要とされ、従来から
この目的のためにコーンスターチ、タピオカ、馬鈴薯、
米粉、小麦粉等の澱粉類が使用されてきているが、これ
らの従来からの打粉は流動性が悪く取扱いに不便であ
り、雑菌も多く非衛生的で、更に麺類等の調理時には茹
湯が濁り、茹で上がり後の品質低下をもたらす等、いく
つかの問題が指摘されている。打粉の流動性を改良する
ためには、従来から澱粉に乾燥剤（炭酸カルシウム、第
三リン酸カルシウム等）を加える方法が知られている
が、この方法によると生麺等の表面乾燥を招き、更に雑
菌数、透明度の問題が全く解決されるところがない。又
次亜塩素酸ナトリウム、高度さらし粉等の酸化剤を使用
して原料澱粉を酸化処理することによっても得られる
が、コストがかかりすぎるという問題がある。2. Description of the Related Art Generally, when manufacturing noodles, dumplings, wontons, rice cakes, rice cakes, etc., dusting (also referred to as flour and hand flour) is required to prevent the products from sticking to each other. For cornstarch, tapioca, potatoes,
Although starches such as rice flour and wheat flour have been used, these conventional dusting powders have poor fluidity and are inconvenient to handle, and many bacteria are unsanitary. However, some problems have been pointed out, such as deterioration in quality after boiling. In order to improve the fluidity of the dusting powder, a method of adding a desiccant (calcium carbonate, tricalcium phosphate, etc.) to starch has been conventionally known, but this method causes surface drying of raw noodles, etc. There is no solution to the problems of bacteria count and transparency. It can also be obtained by oxidizing the raw starch by using an oxidizing agent such as sodium hypochlorite or highly exposed powder, but there is a problem that the cost is too high.
【０００３】[0003]
【発明が解決しようとする課題】従って本発明は従来の
打粉の物性を改善して望ましい物性の打粉を提供するた
めのものであり、従来品では不可能とされてきた優れた
流動性、雑菌数、透明度を有する打粉を低コストで提供
するためのものである。SUMMARY OF THE INVENTION Therefore, the present invention is to improve the physical properties of conventional dusting powders to provide dusting powders with desirable physical properties, and has excellent fluidity and various germs which have not been possible with conventional products. This is to provide a dusting powder having a number and transparency at a low cost.
【０００４】[0004]
【課題を解決するための手段】本発明者らは研究の結
果、塩酸、硫酸等の鉱酸を使用して原料打粉を酸浸漬処
理することによってこれらの問題点を同時に解決し得る
ことを見出した。更に原料澱粉に比較的大粒子の澱粉、
例えば馬鈴薯澱粉、サゴ澱粉等を利用し、乾燥後の水分
を８〜１６％程度に調整することによって打粉の流動性
が一層向上されることを見出した。As a result of researches, the present inventors have found that these problems can be solved at the same time by subjecting a raw powdered material to an acid immersion treatment using a mineral acid such as hydrochloric acid or sulfuric acid. It was In addition, the raw starch is a relatively large starch,
For example, it has been found that the fluidity of the dusting powder is further improved by using potato starch, sago starch or the like and adjusting the water content after drying to about 8 to 16%.
【０００５】[0005]
【実施例】以下に本発明による実施例を示す。EXAMPLES Examples according to the present invention will be shown below.
【０００６】実施例１ 原料の馬鈴薯澱粉に対して重量比１．２倍の、酸濃度
２．０５重量％の塩酸溶液を作成し、次に原料澱粉を投
入して懸濁液を作成し、３時間攪拌を続ける。３時間後
３．５％の苛性ソーダ溶液を加えて中和し、更に水洗を
繰り返し、続いて脱水して水分１２％まで乾燥して製品
とした。製品の打粉特性の測定結果を表１に示す。Example 1 A hydrochloric acid solution having an acid concentration of 2.05% by weight, which is 1.2 times the weight of the starting potato starch, was prepared, and then the starting starch was added to prepare a suspension. Continue stirring for 3 hours. After 3 hours, 3.5% caustic soda solution was added for neutralization, and further washing with water was repeated, followed by dehydration and drying to a water content of 12% to obtain a product. Table 1 shows the measurement results of the dusting characteristics of the product.
【０００７】実施例２ 原料澱粉としてサゴ澱粉と馬鈴薯澱粉を混合使用した以
外、実施例１と全く同じ方法で処理し、水分１２％まで
乾燥して製品とした。製品の打粉特性の測定結果を表１
に示す。Example 2 Except that sago starch and potato starch were mixed and used as raw material starch, the same treatment as in Example 1 was carried out, and the product was dried to a water content of 12%. Table 1 shows the measurement results of the dusting characteristics of the product.
Shown in
【０００８】実施例３ 原料澱粉としてタピオカ澱粉を用いた点を除き、実施例
１と全く同様の方法で処理を行ない水分１２％まで乾燥
して製品とした。製品の打粉特性の測定結果を表１に示
す。Example 3 Except that tapioca starch was used as the raw material starch, the same treatment as in Example 1 was carried out and the product was dried to a water content of 12% to obtain a product. Table 1 shows the measurement results of the dusting characteristics of the product.
【０００９】[0009]
【表１】 [Table 1]
【００１０】[0010]
【発明の効果】以上説明したように、本発明によれば原
料澱粉を酸浸漬処理することにより流動性が良く取扱い
易く、雑菌数が少なく衛生的で茹湯の濁りが少ない優れ
た打粉を低コストで容易に得ることが出来る。As described above, according to the present invention, by subjecting the raw material starch to an acid immersion treatment, it has good fluidity and is easy to handle, has a small number of bacteria, is hygienic, and has excellent cloudiness in boiling water. It can be easily obtained at a cost.
Claims (1)
特徴とする食品用打粉。1. A food dusting powder, characterized in that a raw material starch is subjected to an acid immersion treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4329818A JP2546766B2 (en) | 1992-10-27 | 1992-10-27 | Dusting for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4329818A JP2546766B2 (en) | 1992-10-27 | 1992-10-27 | Dusting for food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06133713A JPH06133713A (en) | 1994-05-17 |
| JP2546766B2 true JP2546766B2 (en) | 1996-10-23 |
Family
ID=18225576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4329818A Expired - Fee Related JP2546766B2 (en) | 1992-10-27 | 1992-10-27 | Dusting for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2546766B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4959674B2 (en) * | 2008-12-26 | 2012-06-27 | 旭製粉株式会社 | Manufacturing method of flour |
| WO2013172193A1 (en) * | 2012-05-14 | 2013-11-21 | 日本コーンスターチ株式会社 | Oxidized starch for dusting powder, and method for producing same |
-
1992
- 1992-10-27 JP JP4329818A patent/JP2546766B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06133713A (en) | 1994-05-17 |
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