JPH01179658A - Application powder for food - Google Patents
Application powder for foodInfo
- Publication number
- JPH01179658A JPH01179658A JP63001018A JP101888A JPH01179658A JP H01179658 A JPH01179658 A JP H01179658A JP 63001018 A JP63001018 A JP 63001018A JP 101888 A JP101888 A JP 101888A JP H01179658 A JPH01179658 A JP H01179658A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- powder
- food
- fluidity
- little
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 6
- 239000000843 powder Substances 0.000 title abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 7
- 239000007800 oxidant agent Substances 0.000 abstract description 4
- 229920001592 potato starch Polymers 0.000 abstract description 4
- 239000005708 Sodium hypochlorite Substances 0.000 abstract description 3
- 230000001590 oxidative effect Effects 0.000 abstract description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 abstract description 3
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 abstract 4
- 241000894006 Bacteria Species 0.000 abstract 2
- 238000010410 dusting Methods 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N2291/00—Indexing codes associated with group G01N29/00
- G01N2291/26—Scanned objects
- G01N2291/269—Various geometry objects
- G01N2291/2693—Rotor or turbine parts
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
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。[Detailed Description of the Invention] Industrial Field of Application The present invention relates to starch used for dusting flour, especially food flour, which has excellent powder properties, has a small number of germs, and is also compatible with boiling water when boiling noodles. The present invention relates to a food powder that does not reduce the transparency of food products.
従来技術
一般に麺類、板子、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（つかの問題が指摘
されている。Conventional technology Generally, when manufacturing noodles, boards, wontons, rice cakes, rice cakes, etc., flouring is used to prevent products from sticking to each other.
Starches such as corn starch, tapioca, potato, rice flour, and wheat flour have traditionally been used for this purpose, but these conventional flours have poor fluidity and are difficult to handle. It is inconvenient, it is unhygienic due to the presence of many germs, and furthermore, some problems have been pointed out, such as the boiling water becoming cloudy when cooking noodles, etc., resulting in a decrease in quality after boiling.
打粉の流動性を改善するためには、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。In order to improve the fluidity of flouring, it has been known to add a drying agent (calcium carbonate, tribasic calcium phosphate, etc.) to starch, but this method leads to surface drying of raw noodles, etc. There is no solution to the problem of bacterial count and transparency.
発明が解決しようとする問題点
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
打粉を提供するためのものでちる。Problems to be Solved by the Invention Therefore, the present invention is intended to improve the physical properties of conventional powder powders and provide powder powders with desirable physical properties, such as excellent fluidity and bacterial counts that have been considered impossible with conventional products. , to provide a powder with transparency.
問題点を解決するための手段
本発明者は研究の結果、次亜塩素酸ナトＩＪ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チ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。Means for Solving the Problems As a result of research, the present inventor solved these problems at the same time by oxidizing raw starch using an oxidizing agent such as sodium hypochlorite or highly bleached powder. I found out what I got. Furthermore, relatively large particle starch such as potato starch, sago starch, etc. is used as the raw material starch, and the water content after drying is reduced to 8 to 8%.
It has been found that the fluidity of the dusting powder can be further improved by adjusting the diameter to about 16 inches.
実施例 以下に本発明による実施例を示す。Example Examples according to the present invention are shown below.
実施例１゜
原料の馬鈴薯澱粉に対して重量比１．２倍の水の中へ対
澱粉当たり有効塩素量で重量比１チの塩素系酸化剤を溶
解、次に原料澱粉を投入して懸濁液を作成し、攪拌しな
がら酸化反応を進める。３時間後３．５チの苛性ソーダ
溶液を加えてｐｌ−１１０に調整し、直に１０チ塩酸で
９Ｈ４に調整し、更に水洗を繰り返してｐＨを７とし、
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第１表に示す。Example 1 A chlorine-based oxidizing agent with an effective chlorine amount of 1 liter per starch was dissolved in water with a weight ratio of 1.2 times the raw material potato starch, and then the raw material starch was added and suspended. Create a suspension and proceed with the oxidation reaction while stirring. After 3 hours, 3.5% caustic soda solution was added to adjust the pH to 110, and then the pH was adjusted to 9H4 with 10% hydrochloric acid, and the pH was adjusted to 7 by repeated washing with water.
Subsequently, the product was dehydrated and dried to a moisture content of 12%. Table 1 shows the results of measuring the dusting characteristics of the product.
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チまで
乾燥して製品とした。Example 2 A product was prepared in the same manner as in Example 1, except that a mixture of sago starch and potato starch was used as the raw material starch, and the product was dried to a moisture content of 12 cm.
製品の打粉特性の測定結果を第１表に示す。Table 1 shows the results of measuring the dusting characteristics of the product.
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チまで乾燥
して製品とした。製品の打粉特性の測定結果を第１表に
示す。Example 3 The process was carried out in exactly the same manner as in Example 1, except that tapioca starch was used as the raw material starch, and the product was dried to a moisture content of 12 g. Table 1 shows the results of measuring the dusting characteristics of the product.
第１表 打粉の粉体特性
発明の詳細
な説明したように、本発明によれば原料澱粉を酸化処理
することにより流動性が良く取扱い易（、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容易に得る
ことが出来る。Table 1 Powder properties of powder As explained in detail, according to the present invention, raw starch is oxidized to provide good fluidity and ease of handling (low bacterial count, hygienic, and no cloudy boiling water). It is possible to easily obtain a small amount of excellent powder.
Claims (1)
打粉。A powdered flour for food, characterized in that the raw material starch has been oxidized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63001018A JPH01179658A (en) | 1988-01-06 | 1988-01-06 | Application powder for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63001018A JPH01179658A (en) | 1988-01-06 | 1988-01-06 | Application powder for food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01179658A true JPH01179658A (en) | 1989-07-17 |
| JPH0449985B2 JPH0449985B2 (en) | 1992-08-13 |
Family
ID=11489826
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63001018A Granted JPH01179658A (en) | 1988-01-06 | 1988-01-06 | Application powder for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01179658A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JPWO2019021606A1 (en) * | 2017-07-28 | 2020-05-28 | 株式会社Ｊ−オイルミルズ | Method for producing oxidized starch for clothing |
| WO2021161783A1 (en) * | 2020-02-10 | 2021-08-19 | 株式会社Ｊ－オイルミルズ | Dusting flour for fried food, fried food production method, and puncture suppression method for fried food |
| JP2022060117A (en) * | 2020-10-03 | 2022-04-14 | 株式会社ニップン | Dried grain flour and/or starch-containing dusting-flour mix for fried food, and fried product using the same |
-
1988
- 1988-01-06 JP JP63001018A patent/JPH01179658A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JPWO2013172193A1 (en) * | 2012-05-14 | 2016-01-12 | 日本コーンスターチ株式会社 | Oxidized starch for dusting and method for producing the same |
| JPWO2019021606A1 (en) * | 2017-07-28 | 2020-05-28 | 株式会社Ｊ−オイルミルズ | Method for producing oxidized starch for clothing |
| WO2021161783A1 (en) * | 2020-02-10 | 2021-08-19 | 株式会社Ｊ－オイルミルズ | Dusting flour for fried food, fried food production method, and puncture suppression method for fried food |
| JP2022060117A (en) * | 2020-10-03 | 2022-04-14 | 株式会社ニップン | Dried grain flour and/or starch-containing dusting-flour mix for fried food, and fried product using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0449985B2 (en) | 1992-08-13 |
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