JPH01211463A - Special processed starch and production thereof - Google Patents

Abstract

PURPOSE:To produce a special processed starch utilizable as a binder of pisciculture feed, tissue-improving agent for fish paste product and other confectionery raw material, etc., by mixing starch with carrageenan and treating the mixture with an extruder. CONSTITUTION:Starch is mixed with 0.5-30% of carrageenan. The obtained mixture is added with <=30% of water, treated with an extruder at 100-200 deg.C, extruded through a die hole of the extruder in expanded state and pulverized after drying to obtain fine powder.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a specially processed starch and a method for producing the same. More specifically, the present invention relates to a specially processed starch that can be used as a binder for fish feed, a texture improver for fish paste products, or as a raw material for confectionery, and a method for producing the same.

(Prior art) In the past, starch or α-starch and carrageenan were simply mixed together and used for fish feed, fish paste products, and confectionery, but the mixture of both was treated with an extruder. was not used.

Therefore, it was necessary to add each component separately, making the operation complicated. Also, if they are added separately, the properties of the individual ingredients will be exposed. For example, when mixing normal starch that does not undergo gelatinization, the starch will only be suspended when dissolved in cold water, and it will be difficult to mix alpha-starch. If this occurs, an abnormally high viscosity state will occur. Furthermore, with carrageenan, there were difficulties in processing, such as no gel formation being observed when dissolving in cold water, and no synergistic effect was observed by mixing.

(Problems to be Solved by the Invention) 1) Fish Feed Related Conventionally, α-starch has been used as a binder in fish feed. However, α-starch has a high viscosity, and although it has good shaping properties when making dough, it has the disadvantage that nutrients gradually dissolve out as it absorbs water.

In order to prevent this, it is possible to add a gelling agent separately, but the operation becomes complicated.

2) Confectionery related The challenge was to meet the demand for fresh cool materials.

(Means and effects for solving the problem) In view of the above points, starch and carrageenan should be mixed in an appropriate proportion in order to impart gel-forming ability to starch and to have caking properties when mixed with cold water. The most appropriate method is to gelatinize the starch by treating it with an extruder, and heat-dissolve the carrageenan at the same time, inject it in a swollen state through the die hole of the extruder, dry it, and pulverize it into a fine powder. I thought about it and conducted research on its development.

The mixing ratio of starch and carrageenan varies depending on the purity and type of carrageenan, but it can range from 0.5% for highly purified carrageenan to 30% for crude carrageenan.

This starch mixed with carrageenan is heated and expanded by an extruder treatment, injected from a die hole, and pulverized by a pulverizer to be commercialized.

The degree of pulverization is changed depending on the purpose.

Table 1 shows the physical properties of various processed starches made by extruder treatment.

(Margins below) Table 1 Physical properties of starches treated with various extruders when dissolved at 10% (temperature -16°C) + means gel formation, - means no gel formation, ++ means strong gel formation.

For example, if the viscosity when mixed with water is required, it is finely pulverized, and conversely, the viscosity when mixed with water is required.
When gel formation is expected during cooling, the α-starch mixed with carrageenan made as above 0 is coarser when used as a bait in fish feed, compared to α-starch alone. When suspended in water, the gel-forming ability is exhibited, and the crumbling ability of the bait becomes even greater.

When used in fish or livestock meat paste products, give appropriate viscosity when crushing.

Regarding the viscosity at the time of seeding, the carrageenan mixture α
- Can be freely adjusted by changing the particle size of starch. That is, in the case of α-starch mixed with carrageenan, the viscosity when mixed with water is lower than that of α-starch alone (this tendency is greater as the particle size becomes coarser).

This is thought to be because the surface of α-starch is coated and hardened with carrageenan, resulting in a decrease in viscosity.

During cooling after heat sterilization, the gel-forming ability of carrageenan is very effective, helping to improve the elastic ring texture of the finished product.

In confectionery, mixing starch and carrageenan has the effect of stabilizing the good texture created by gelatinization of starch and gelatinization of carrageenan. This effect was particularly noticeable in puddings and pie fillings.

(Examples) The present invention will be described in detail below with reference to Examples, but these Examples are not intended to limit the content of the present invention in any way.

Example 1 90 kg of corn starch and 10 kg of crude carrageenan powder
ksr was mixed, and extruder treatment was performed at a heating temperature of 140° C. using an extruder Continua 58 manufactured by Unirna Flypuller Co., Ltd. with an amount of water added of 5% based on the raw material. Cut it in the expanded state with an injection cutter from the die hole,
The mixture was further pulverized using a pulverizer to obtain 98 kg of α-corn starch powder mixed with carrageenan. This product was provided as a raw material for compound feed for fish farming.

The mixed feed for fish farming is made by adding 70% fish meal to 25% Okinawa and a small amount of nutrients such as vitamins and fats and oils to make it 100%.
A small amount of water was added and kneaded to form a dumpling-like dough. When this product was fed to eels, the food did not crumble, there was no leaching of nutrients, there was no contamination of the water, and the food was easy to eat (the results were good).

Example 2 97 kg of corn starch and 3 parts of purified carrageenan powder
kg, and using an extruder, Continua 58 manufactured by Unirna Flypuller, adjust the amount of water to 5% of the raw material.
%, and extruder treatment was performed at a heating temperature of 130°C. Injected from the die hole in the expanded state, cut with a cutter, and coarsely crushed with a crusher to obtain 99 kg of carrageenan mixed α-
Cornstarch powder was obtained. This product was used as a reinforcing agent for kamaboko production in place of starch.

As a result, when heated, the kamaboko solidified into a jelly-like shape, resulting in a kamaboko product with strong elasticity.

(Effects of the Invention) According to the present invention, it is possible to provide raw materials with new properties for fish feed, fish paste products, or confectionery.
This will greatly contribute to quality improvement, such as improving the textured chairs of each product.

Patent applicant: Sanei Toka Co., Ltd. 1) Megumi -

Claims (1)

[Claims] 1. Specially processed starch obtained by mixing starch and carrageenan and processing the mixture using an extruder. 2. The specially processed starch according to claim 1, which is obtained by mixing carrageenan in a range of 0.5 to 30% with respect to starch. 3 The extruder conditions are a temperature of 100°C to 20°C.
Claim 1 characterized in that it is treated at 0°C and with a water content of 0 to 30%, injected in a swollen form through a die hole, and dried and pulverized.
The method for producing the specially processed starch described above.