JP6773390B2 - How to make corn powder - Google Patents

Description

The present invention relates to a method of manufacturing Konpauda over that obtained using a drum dryer.

Generally, corn powder obtained by drying corn paste is widely used in the field of foods and drinks such as soups, confectionery, and various seasonings. Conventionally, as a method for drying corn powder, a drying method using a drum dryer disclosed in Patent Document 1 has been known. Compared with the spray-drying method, the drum dryer can be dried while suppressing deterioration of flavor, and is also excellent in improving productivity such as cost as compared with the freeze-drying method and the like.

Further, conventionally, a method for producing a corn powder having improved water dispersibility disclosed in Patent Document 2 has been known. According to Patent Document 2, in order to further improve the water dispersibility of corn powder, kernel corn is allowed to act on α-amylase that cleaves α-1,4 glucosidic bonds, freeze-dried, and then pulverized. Will be disclosed.

Japanese Unexamined Patent Publication No. 2012-19783 Japanese Unexamined Patent Publication No. 2006-141287

However, when α-amylase was allowed to act on the corn paste and then dried using a drum dryer, there was a problem that the drying treatment could not be sufficiently performed due to the low molecular weight sugar produced by the decomposition of starch. ..

It is an object of the present invention is a method of manufacturing a cone powder obtained by using the drum dryer, without reducing productivity, to provide a method for producing a Konpauda over that can improve water dispersibility.

The present invention is based on the finding that by using a specific starch-degrading enzyme in corn paste, water dispersibility can be improved without affecting the drying process by a drum dryer.

In order to achieve the above object, in one aspect of the present invention, the corn paste is allowed to act on a starch debranching enzyme that cleaves the α-1,6 glucoside bond which is a branched portion of the amylopectin molecule, and then dried by a drum dryer. A method for producing corn powder obtained by pulverizing and pulverizing is provided. The starch debranching enzyme is preferably added in an amount of 30 to 600 units as an enzyme activity measured by the pullulanase force Amano method per 100 g of corn paste. Water is added to the corn paste before the starch debranching enzyme is allowed to act, and the corn paste is mixed, then heated to 92 ° C. and cooled to 27 ° C., and then the starch debranching enzyme is acted on the viscosity (mPa · s) (X). The rate of decrease in the viscosity (mPa · s) (Y) of the corn paste ((XY) · 100 / X) after heating to 92 ° C. and cooling to 27 ° C. was 20 to 80%. It is preferable to have.

According to the present invention, water dispersibility can be improved without lowering productivity.

Hereinafter, an embodiment of a corn powder that embodies the present invention will be described.
The type of corn used for producing the corn powder of the present embodiment is not particularly limited, and known varieties such as sweet corn, popcorn, dent corn, flint corn, waxy corn, soft corn, flore corn, and pod corn are used. Examples include giant corn.

The corn paste is obtained by pulverizing the whole corn obtained by threshing. Moisture, such as water, milk, etc., may be added as needed before or after the pulverization treatment. The crushing treatment includes known crushers such as fine crushers (for example, Komitrol manufactured by Archel), stone mill type crushers (for example, Mascoroider manufactured by Masuko Sangyo Co., Ltd.), shear crushers (chopper), crushers and the like. Can be used. The obtained corn paste may be strained to improve fluidity, if necessary. For example, a strainer (palper finisher) can be used as the straining.

The starch debranching enzyme is allowed to act on the corn paste obtained as described above. As the corn paste, frozen corn may be used, or raw corn may be used. Examples of the starch debranching enzyme that acts on the corn paste include pullulanase and isoamylase. Pullulanase is an endo-type enzyme that cleaves α-1,6 glucosidic bonds such as amylopectin, dextrin, and pullulan. Isoamylase is an endotype enzyme that cleaves α-1,6 glucoside bonds such as glycogen, amylopectin, and dextrin.

The enzyme addition amount of the starch debranching enzyme is not particularly limited, but the lower limit of the enzyme addition amount is preferably 30 units (unit) or more, more preferably 60 units or more per 100 g of corn paste. By setting the amount of enzyme added to 30 units or more, the dispersibility of the obtained corn powder in water can be further improved, and the efficiency of the enzyme treatment work can be further improved. On the other hand, the upper limit of the amount of enzyme added is preferably 600 units or less, more preferably 450 units or less per 100 g of corn paste. By setting the amount of enzyme added to 600 units or less, productivity can be improved, for example, cost can be reduced.

The enzyme activity of the starch debranching enzyme is measured by the pullulanase force Amano method. That is, 1 unit (unit / mL) is used when producing reducing sugar corresponding to 1 μmoL of glucose in 1 minute from pullulan (measured at pH 6.0). Further, “per 100 g of corn paste” means per 100 g of whole corn obtained by threshing, and additives such as water added at the time of pulverization are not included.

The treatment of the corn paste using the starch debranching enzyme is carried out by reacting the corn paste to which the enzyme has been added under predetermined conditions with stirring as necessary. The temperature of the enzyme treatment is appropriately set depending on the type of enzyme, the titer of the enzyme, etc., but from the viewpoint of reaction efficiency and the like, it is preferably 20 to 70 ° C, more preferably 30 to 60 ° C, still more preferably 45. It is carried out under the condition of ~ 55 ° C. The enzyme treatment time is appropriately set depending on the type of enzyme, reaction temperature, enzyme titer, etc., but from the viewpoint of reaction efficiency, etc., it is preferably 5 minutes to 3 hours, more preferably 10 minutes to 1 hour. Is. In this enzyme treatment, it is desirable to immediately heat the reaction solution after the enzyme treatment at 85 to 100 ° C. for 5 to 60 minutes to inactivate the enzyme.

By allowing the starch debranching enzyme to act on the corn paste, the α-1,6 glucoside bond of the carbohydrate is cleaved, and the viscosity of the corn paste is lowered. Regarding the viscosity of the corn paste, the viscosity of the corn paste at 27 ° C. (mPa · s) (X) before the starch debranching enzyme was applied to the viscosity of the corn paste at 27 ° C. (mPa) after the starch debranching enzyme was applied. The lower limit of the reduction rate (%) ((XY) · 100 / X) of s) (Y) is preferably 20% or more, more preferably 30% or more. When the reduction rate is 20% or more, the dispersibility of the obtained corn powder in water can be further improved. The upper limit of the reduction rate is preferably 80% or less, more preferably 70% or less. When the reduction rate is 80% or less, the drying process using a drum dryer can be performed more efficiently.

After the above enzyme treatment, the corn paste is dried with a drum dryer and pulverized to obtain corn powder. In the drum dryer, first, a heat medium such as steam is put into the inside of a rotating cylindrical drum to heat the drum surface. Next, it is a conduction heating type dryer that supplies a liquid raw material to the surface and evaporates the water content in the raw material. The liquid raw material is supplied to the surface of the drum in a thin layer, dried and fixed during one rotation of the drum, continuously scraped from the surface of the drum by the release plate, and collected in the form of a sheet.

The type of drum dryer is not particularly limited, and can be appropriately selected from known devices from the viewpoint of production efficiency and the like. For example, either a normal pressure type or a vacuum type having different pressure methods may be used. Further, any of a double drum type, a twin drum type, and a single drum type having different numbers of drums may be used. Further, for the single drum type, any of a dip type, a spray type, a splash type, an upper roll type (single stage, multiple stages), a side roll type, a lower roll type and the like having different liquid supply methods may be used. The temperature of the drum surface and the size and rotation speed of the drum can be appropriately set from the viewpoint of production efficiency and the like. The recovered sheet-shaped dried product is crushed using a commercially available crusher, for example, a cutter mill, a pin mill, or the like, and a corn powder having a predetermined particle size can be obtained using a sieve. The particle size of the corn powder is preferably 45 μm (325 Tyler mesh) to 2 mm (9 Tyler mesh), preferably 106 μm (150 Tyler mesh) to 1 mm (16 Tyler mesh) from the viewpoint of dispersibility in water (hot water) and productivity. ) Is more preferable, and 150 μm (100 Tyler mesh) to 500 μm (32 Tyler mesh) is even more preferable.

Next, the action of the corn powder of the present embodiment configured as described above will be described.
By allowing starch debranching enzyme to act on the raw material corn paste, the α-1,6 glucoside bond, which is a branched portion of the amylopectin molecule, is cleaved. The starch debranching enzyme cleaves the branched portion of the amylopectin molecule and does not cleave the α-1,4 glucosideic bond. Thereby, the water dispersibility can be improved without affecting the drying process by the drum dryer.

According to the corn powder of the present embodiment, the following effects can be obtained.
(1) The corn powder of the present embodiment is obtained by allowing a starch debranching enzyme to act on the raw material corn paste, drying it with a drum dryer, and pulverizing it. Therefore, in the corn powder obtained by using the drum dryer, the water dispersibility can be improved without lowering the productivity.

The above embodiment may be changed as follows.
-The corn powder of the above embodiment may be in the form of powder, particles, or granules as long as it has water dispersibility, and in order to improve handleability, it does not impair water dispersibility. , They may be hardened into a predetermined shape, for example, a cube or a tablet.

-In the above embodiment, when the corn paste is enzymatically treated with the starch debranching enzyme, the pH of the corn paste may be adjusted to the optimum pH of the enzyme. Examples of the pH adjusting agent include known pH adjusting agents such as baking soda and citric acid.

-The use of the corn powder obtained in the above embodiment is not particularly limited, and it is used in the field of foods and drinks such as soups and seasonings accompanied by a dispersion process in water (for example, hot water of 80 ° C. or higher, boiling water). Can be done.

-The corn powder obtained in the above embodiment has a large amount of additives such as sugar, salt, seasonings such as amino acids, sugars other than sugar, starch, dextrin and the like that can be applied to the field of food and drink according to various uses. Dairy products such as sugars, thickeners, emulsifiers, dispersants, fats and oils, antioxidants, various animal and plant extracts, and defatted milk powder may be blended.

-In the above embodiment, a small amount of an enzyme that cleaves the α-1,4 glucoside bond (for example, α-amylase is 5 FAU or less and β-amylase is 100 units or less) within a range that does not impair the effect of the present invention, particularly productivity. ) It does not prevent the addition. When the productivity of using a drum dryer is further improved, it is preferable not to add such an enzyme other than the components blended as unavoidable impurities.

The embodiment will be described in more detail with reference to test examples below, but the present invention is not limited thereto.
The corn powders of each of the examples described below were produced and evaluated for water dispersibility and productivity using a drum dryer. The results are shown in Table 1.

(Example 1)
A commercially available frozen corn paste (100% corn, pH 6.5-7.5, moisture 74-81%) was used. In order to increase the stirring efficiency and the enzyme reaction efficiency, 75 g of water was added to 100 g of the frozen corn paste, mixed, and then charged into a stirrer (kneader). After warming with stirring and reaching 50 ° C., which is the optimum temperature for the enzyme reaction, 300 g of frozen corn paste is added with pullulanase (Pullulanase "Amano" 3 manufactured by Amano Enzyme) as a starch debranching enzyme. Units (0.1 mL) were added. The enzymatic reaction was carried out for 30 minutes with stirring while maintaining the temperature at 50 ° C. After completion of the enzyme reaction, the mixture was heated to 92 ° C. to inactivate the enzyme to obtain an enzyme-treated corn paste.

Next, the obtained enzyme-treated corn paste was dried with a drum dryer (double drum). The drum dryer was set under the conditions of normal pressure, drum surface temperature of 135 ° C., and rotation speed of 30 rpm. A solid material dried into a sheet on the surface of the drum dryer was collected and crushed with a cutter mill. The obtained pulverized product was classified by a sieve (Tyler mesh 42 (opening 355 μm)) to obtain particles of 355 μm or less to obtain the corn powder of Example 1.

(Example 2)
In Example 1, the same procedure as in Example 1 was carried out except that the enzyme reaction time was set to 60 minutes, and the corn powder of Example 2 was obtained.

(Example 3)
In Example 1, the amount of enzyme added was the same as in Example 1 except that 150 units (0.05 mL) of pullulanase (manufactured by Amano Enzyme, pullulanase “Amano” 3) was added to 100 g of corn paste. , The corn powder of Example 3 was obtained.

(Example 4)
In Example 1, the amount of enzyme added was the same as in Example 1 except that 90 units (0.03 mL) of pullulanase (manufactured by Amano Enzyme, pullulanase “Amano” 3) was added to 100 g of corn paste. , The corn powder of Example 4 was obtained.

(Comparative Example 1)
In Example 1, the same procedure as in Example 1 was carried out except that the pullulanase enzyme was not added, to obtain the corn powder of Comparative Example 1.

(Comparative Example 2)
In Example 1, instead of pullulanase, starch-degrading enzyme α-amylase (Fangamil 800L, manufactured by Novozymes) was used, except that 80 FAU (0.1 g) of α-amylase was added to 100 g of corn paste. It was carried out in the same manner as in Example 1. In Comparative Example 2, since the drying treatment with a drum dryer could not be performed, the subsequent evaluation of water dispersibility was not performed.

(Comparative Example 3)
Comparative Example 3 was carried out in the same manner as in Example 1 except that pullulanase (manufactured by Amano Enzyme Co., Ltd., pullulanase “Amano” 3) and starch degrading enzyme β-amylase (manufactured by HBI Co., Ltd., Hymaltocin G) were used. As for the enzyme, 300 units (0.1 mL) of pullulanase and 2,000 units (0.2 g) of β-amylase were added to 100 g of corn paste. In Comparative Example 3, since the drying treatment with a drum dryer could not be performed, the subsequent evaluation of water dispersibility was not performed.

(Example 5)
For raw corn after harvesting, the skin is immediately peeled off, the deflated whole corn is crushed with a comitrol (manufactured by Archel), classified with a sieve (Tyler mesh 149 (opening 105 μm)), and the average particle size is 105 μm or less. Obtained corn paste. After heating this corn paste and reaching 50 ° C., which is the optimum temperature for the enzyme reaction, 300 units (3) of pullulanase (manufactured by Amano Enzyme, pullulanase "Amano" 3) as a starch debranching enzyme is added to 100 g of the corn paste. 0.1 mL) was added. The enzymatic reaction was carried out for 30 minutes while stirring with a stirrer (kneader) while maintaining the temperature at 50 ° C. After the enzyme reaction was completed for 30 minutes, the mixture was further heated to 95 ° C. to inactivate the enzyme to obtain an enzyme-treated corn paste.

Next, the obtained enzyme-treated corn paste was dried with a drum dryer (double drum). The drum dryer was set under the conditions of normal pressure, drum surface temperature of 135 ° C., and rotation speed of 30 rpm. The solid material dried in the form of a sheet on the surface of the drum dryer was collected and pulverized with a pin mill. The obtained pulverized product was classified by a sieve (Tyler mesh 42 (opening 355 μm)) to obtain particles of 355 μm or less to obtain the corn powder of Example 5.

(Example 6)
In Example 5, the same procedure as in Example 5 was carried out except that the frozen corn grains (IQF corn) that had been rapidly frozen in bulk were used, to obtain the corn powder of Example 6.

(Comparative Example 4)
In Example 6, except that pullulanase was not added, the same procedure as in Example 6 was carried out to obtain corn powder of Comparative Example 4.

<Water dispersibility>
10.5 g of each sample powder (corn powder) was placed in a 16 ounce (about 453.6 g) paper container, and 200 cc of water (hot water 98 ° C.) was added. After the completion of charging, the mixture was left for 10 seconds and then stirred at 200 rpm for 20 seconds. After the stirring was completed, the solution was filtered through a sieve (Tyler mesh 10 (opening 1700 μm)) and transferred to another container. The residue remaining on the sieve was returned to the paper container as a poorly dissolved product. The mass of the paper container was measured, and the value obtained by subtracting the mass of the empty paper container was recorded as the undissolved residue. The average value of N = 5 was calculated for each example and used as the undissolved amount.

When the amount of undissolved residue is less than 1 g, it is "excellent: ◎", when it is 1 g or more and less than 2 g, it is "good: ○", when it is 2 g or more and less than 4 g, it is "possible: △", and when it is 4 g or more, it is "impossible". : × ”was evaluated.

<Productivity>
The productivity of the enzyme-treated corn paste (untreated corn paste) was evaluated when it was dried using a drum dryer.

"Excellent: ◎" when the drying process can be performed without any problem, and "Good: ○" when the solid material after drying on the drum surface has some wrinkles but can be dried without any problem in practicality. If the dry solid matter on the drum surface is wrinkled and the peeling process cannot be performed smoothly, "OK: △", the drum surface drying process or the peeling process from the surface cannot be performed, and the drum dryer The case where the drying treatment by the above method could not be performed was evaluated as "inferior: x".

<Viscosity measurement>
Regarding the viscosity of the corn paste, the viscosity of the corn paste at 27 ° C. (mPa · s) (X) before the starch debranching enzyme was applied to the viscosity of the corn paste at 27 ° C. (mPa) after the starch debranching enzyme was applied. The rate of decrease (%) ((XY) · 100 / X) of (s) (Y) was determined. In each example, the sample after the completion of the enzymatic reaction was heated to 92 ° C., deactivated by the enzyme, and then cooled to 27 ° C. In addition, each sample before the enzyme was allowed to act was also used, which was heated to 92 ° C. and then cooled to 27 ° C.

The viscosity was measured using a TVB10 type viscometer manufactured by Toki Sangyo Co., Ltd. Spindle No. The values shown at M3, the rotation speed of 30 rpm, the measurement temperature of 27 ° C., and the measurement time of 180 seconds were taken as the viscosity values.

As shown in Table 1, it was confirmed that in each example in which the corn paste was treated with the starch debranching enzyme, the evaluation of water dispersibility was improved as compared with each comparative example in which the corn paste was not treated with the enzyme. It was. In addition, it was confirmed that in each example, the evaluation of productivity using the drum dryer was improved as compared with each comparative example using α-amylase or β-amylase.

Next, the technical idea that can be grasped from the above embodiment and another example will be added below.
(A) The method for producing corn powder, wherein the enzyme treatment of corn paste using starch debranching enzyme is carried out at 45 to 55 ° C. for 10 minutes to 1 hour. (B) The corn powder applied to applications involving dispersion in water.

Claims (3)

A method for producing corn powder, which is obtained by allowing a starch debranching enzyme that cleaves an α-1,6 glucoside bond, which is a branched portion of an amylopectin molecule, to act on corn paste, and then drying and pulverizing with a drum dryer. The method for producing corn powder according to claim 1, wherein 30 to 600 units of the starch debranching enzyme are added as an enzyme activity measured by the pullulanase force Amano method per 100 g of corn paste. Water is added to the corn paste before the starch debranching enzyme is allowed to act, and the corn paste is mixed, then heated to 92 ° C. and cooled to 27 ° C., and then the starch debranching enzyme is acted on the viscosity (mPa · s) (X). The rate of decrease in the viscosity (mPa · s) (Y) of the corn paste ((XY) · 100 / X) after heating to 92 ° C. and cooling to 27 ° C. was 20 to 80%. The method for producing corn powder according to claim 1 or 2.