JPH06345802A - Method for dissolving starch - Google Patents

Abstract

PURPOSE:To obtain a starch pasty liquid, soluble at a higher transparency than that of a conventional method by >=10 times without causing the retrogradation such as water separation or clouding even by allowing the liquid at a low or ambient temperature by dissolving starch together with a surfactant under heating conditions. CONSTITUTION:A surfactant is added to starch, which is then dissolved under heating conditions in dissolving the starch. The amount of the surfactant added is 0.1-20% based on the weight of the starch. The surfactant is alkali salts of a higher fatty acid or fatty acid esters. Sodium caprylate, sodium laurate, sodium myristate, sodium palmitate, sodium stearate, sodium oleate, potassium caprylate, potassium laurate, potassium myristate, potassium palmitate, potassium stearate, potassium oleate or sucrose ester of a fatty acid, sorbitan ester of the fatty acid or glycerol esters of the fatty acid are used as the surfactant. A water-soluble gum may be added and fats and oils, free fatty acids or alkaline substances may further be added.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for dissolving starch, and more particularly, to a method for producing a transparent and non-aging paste solution by adding a specific substance when dissolving starch.

[0002]

2. Description of the Related Art Various methods for dissolving starch have been known so far, and a general method is to dissolve a starch suspension by stirring and heating, or a starch suspension. Is dissolved in boiling water by dropping. By this treatment, potato starch such as potato is transparently dissolved to form a paste, but aging during storage is unavoidable.

However, it is extremely difficult to completely dissolve cereal starch such as rice and corn by such a method, and only an opaque paste is obtained. Therefore, a high-pressure heating dissolution method using a jet cooker is used. The starch solution dissolved by this method becomes opaque again when the temperature becomes low, and when left at room temperature or low temperature, the starch ages and precipitates. In this way, because the glue is unstable,
Cereal starch is a disadvantage during food processing.

Further, cereal starch has a property of swelling and dissolving in a medium having a function of breaking hydrogen bonds, such as dimethyl sulfoxide, liquid ammonia, an alkaline solution, and a sodium rhodanate solution. However, solutions other than liquid ammonia and alkaline solutions are difficult to use for food processing in terms of food hygiene or economically. Moreover, when dissolved in an alkaline solution, it is difficult to make a starch gel, and there is a possibility that starch molecules will be decomposed if left to stand, and further neutralization will facilitate aging.

If a method can be established in which starch is transparently dissolved to form a sol or gel, and the starch paste solution is kept stable for a long time without aging, it is expected that the range of starch utilization can be significantly expanded. It Therefore, many starch scientists and engineers have tried various methods to establish this method, but none have succeeded in the transparent dissolution of cereal starch.

The amylose of the cereal starch is difficult to gelatinize because it partially exists in the form of a helical complex with the lipid. For example, the amylose-stearic acid complex is
It is said that it will not break even at 00 ℃. Therefore, few attempts have been made to utilize lipids to dissolve starch.

[0007]

DISCLOSURE OF THE INVENTION The present inventors have found that starch,
In particular, the inventors have diligently studied to establish a method of transparently dissolving cereal starch and forming a stable and transparent sol or gel that is resistant to aging, and have a surfactant or an oil and / or free fatty acid having an emulsifying action and a dispersing action. The inventors arrived at the present invention by finding that it is effective to add a mixture of alkaline substances to starch. That is, by adding the above substances when the starch is heated and dissolved, a highly transparent starch paste solution can be obtained, and particularly, the cereal starch that was only opaquely soluble by the conventional method has a transparency as high as 10 times or more. The present invention has been completed by discovering that it can be dissolved by the method described above, and that aging such as water separation from the gel and clouding does not occur even if the produced paste solution is left at a low temperature (about 4 ° C) or room temperature for a long time. I did.

[0008]

[Means for Solving the Problems] That is, according to the present invention, when a starch is dissolved, a surfactant is added to the starch and the mixture is heated and dissolved, and the starch is dissolved, It is intended to provide a method for dissolving starch, which comprises adding oil and / or free fatty acid and an alkaline substance to starch and heating and dissolving.

The starch to which the present invention is applied is not particularly limited, but when it is applied to cereal starch such as rice, wheat and corn, tapioca starch and the like, excellent effects can be obtained. In the case of potato starch, a transparent starch solution is obtained by the conventional method, but aging occurs during storage. However, such drawbacks are eliminated by the present invention. The conditions for heating and dissolving the starch suspension are the same as the known conditions, except that a surfactant or oil and / or fat and / or free fatty acid and an alkaline substance described below are added. In order to obtain a transparent starch paste solution which is resistant to aging by the method of the present invention, for example, in the case of corn starch, the starch concentration is 2 to
It should be 10%. Since the transparency tends to decrease as the starch concentration increases, it is preferable to adjust the pH during gelatinization to around 8.

Various kinds of surfactants can be used. Particularly, sodium caprate, sodium laurate, sodium myristate, sodium palmitate, sodium stearate, sodium oleate, potassium caprate, and laurate are usable. Preferred are higher fatty acid alkali salts such as potassium, potassium myristate, potassium palmitate, potassium stearate and potassium oleate, and fatty acid esters such as sucrose fatty acid ester, sorbitan fatty acid ester and glycerin fatty acid ester. Surfactant is 0, based on the weight of starch.
It may be added in a proportion of 1 to 20%, and there is no particular limitation on the timing of addition and the form at the time of addition, but usually, after the surfactant is previously dissolved in water or the like, starch is added to this, stirring,
Dissolve by heating.

As another embodiment of the present invention, fat and / or free fatty acid and an alkaline substance may be used in place of the surfactant. Examples of the oils and fats used in this case include corn oil, soybean oil, rapeseed oil, sesame oil, olive oil, and the like.
Use in combination of two or more species. On the other hand, examples of free fatty acids include capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid, which are used alone or in combination of two or more kinds. As the alkaline substance, sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, aqueous ammonia and the like can be mentioned, but from the standpoint of application to foods. Sodium hydroxide and aqueous ammonia are particularly preferred.

The fats and oils and free fatty acids may be added in a proportion of 0.1 to 20% based on the weight of starch. Further, the alkaline substance may be added in such an amount that the starch paste solution after the dissolution treatment is not alkaline. By using an alkaline substance, the starch particles are effectively dissolved by the alkali in the initial stage of heating and dissolution, and after the starch is further dissolved, fatty acid sodium produced by the reaction of the fats and oils and free fatty acids with the alkali dissolves the starch paste solution. It not only stabilizes but also neutralizes the paste solution. When the treated starch paste solution is alkaline, it may be neutralized by adding an appropriate acid.

When the starch is dissolved and gelatinized by the method of the present invention, various water-soluble gums can be added to the starch paste solution to enhance the gel strength. Examples of the water-soluble gums used in this case include xanthan gum, guar gum, agar, alginic acid, sodium alginate, gum arabic, tamarind gum, gellan gum, pullulan, pectin, furcellulan, and locust bean gum. Can be used alone or in combination of two or more. In use, the presence of metal ions may affect the gel strength, so it is necessary to select in consideration of such circumstances. Agar is not easily affected by the presence of metal ions, so when gelatinizing 3% corn starch, for example,
When 0.5% agar is added, a highly transparent and stable gel can be obtained. In addition, alginic acid, xanthan gum, gellan gum, furcellulan, etc. are also extremely effective in enhancing the gel strength.

In addition, in a solution containing sodium phosphate or the like, dissolution of starch may be inhibited, but in such a case, an alkaline substance such as sodium hydroxide is added to pH.
Should be added to the extent that does not become alkaline.

The highly transparent starch paste solution obtained by the method of the present invention does not show aging phenomena such as clouding and water separation even when left at room temperature to a low temperature of about 4 ° C. for 3 weeks or more,
It can be stored as a stable gel or sol.

Further, the starch paste solution obtained by the method of the present invention is
It can affect the action of amylolytic enzymes and change the reaction mode. For example, cyclodextrin synthase acts on starch to produce cyclodextrin and dextrin in almost equal proportions, but the enzyme is added to a starch paste solution obtained by adding a surfactant such as sodium myristate. When it is made to act, it mainly produces cyclodextrin. When glucoamylase is allowed to act, it completely reacts to convert all starch into glucose. Therefore, the method of the present invention can be used for the enzymatic reaction of starch.

[0017]

EXAMPLES The present invention will be described in detail below with reference to examples. Test Example 1 Dissolution of corn starch was performed as follows. Starch 3g (including water) and various surfactants 15-600mg
Weighed in a 200 ml narrow mouth pressure bottle and the total amount is 100
Add water to make up to ml and shake in a boiling bath 1
Dissolve in 0 minutes.

The degree of transparency of the starch paste solution was determined by visual observation, and the control was set to -1, the case of the same degree as the control was set to -1, and the potato starch paste solution having the highest solubility was set to +5 in a stepwise manner. expressed. Further, detailed data was obtained by measuring the transmittance at 750 nm using a spectrophotometer. The degree of gelation is expressed as -5 in the case of a smooth solution that does not form a gel at all, and as + in the case of forming a gel,
The degree of aging was expressed by observing the degree of syneresis and turbidity of the gel, indicating that the gel did not age at all, and that it was slightly aged or considerably aged.

The measurement results are shown in Table 1. As is clear from the table, the addition of an alkali salt of a saturated fatty acid having 10 to 18 carbon atoms is effective for dissolving corn starch and preventing aging. For the one having 18 carbon atoms, oleic acid having one unsaturated bond is effective. Is also effective, but the effect decreases when the number of unsaturated bonds is two or more. Moreover, although an alkali salt of a short-chain fatty acid having 6 to 8 carbon atoms is effective in gelling, it is easily aged.

[0020]

[Table 1]

Test Example 2 For each gram of starch, the surfactant sodium dodecyl sulfate (SDS) or sodium myristate (SM) was used.
0.05 g was added, water was added so that the total amount was 100 ml, and the mixture was dissolved by heating in a boiling bath with shaking for 10 minutes.
Then, after returning to room temperature, the transparency of the starch solution was examined by measuring the transmittance at 750 nm with a spectrophotometer.
The results are shown in Fig. 1.

As is clear from the figure, the transparency of corn starch is increased by 10 times or more by the addition of SM as compared with the case without the addition of the surfactant, and this tendency becomes more remarkable by using the washed corn starch. . Also, in the case of waxy corn starch or tapioca starch, S
The addition of DS or SM gives a higher transparency than that of potato starch when no surfactant is added.

Example 1 3 g corn starch and 0.1 g in a 200 ml pressure bottle.
Of sodium palmitate was added, water was added so that the total amount was 100 ml, and the mixture was dissolved while shaking in a boiling bath. A transparent starch solution was obtained in a few minutes. This solution was in the form of a sol, and the transparency did not change even when kept at a low temperature of 4 ° C. for 3 weeks. Instead of sodium palmitate, sodium caprate, sodium laurate, sodium myristate, sodium stearate, sodium oleate, potassium caprate, potassium laurate, potassium myristate, potassium palmitate, potassium stearate, oleic acid. Similar results were obtained with potassium.

Example 2 5 g of corn starch and 0.1 g of sodium palmitate.
A transparent and soft starch gel was obtained in the same manner as in Example 1 except that the content was 6%. This gel did not change its transparency even when kept at a low temperature of 4 ° C. for 3 weeks, and did not cause syneresis. Similar results were obtained when sodium caprate, sodium laurate, sodium myristate, sodium stearate, sodium oleate and potassium salts of these organic acids were used instead of sodium palmitate.

Example 3 A transparent starch solution was obtained in the same manner as in Example 1 except that waxy corn starch, potato starch, sweet potato starch and tapioca starch were used in place of corn starch.

Example 4 Tapioca starch 5 g, sodium palmitate 100 mg
And 200 mg of agar were mixed, 100 ml of water was added, and the mixture was heated and dissolved in a boiling bath with shaking. Then, when it was allowed to stand at room temperature, a highly transparent and stable gel was formed. The gel did not change its transparency even when kept at a low temperature of 4 ° C. for 3 weeks, and no water separation occurred.

Example 5 To 3 g of corn starch and 300 mg of soybean oil, 100 ml of 1N sodium hydroxide solution was added, and heated and dissolved in a boiling bath for 10 minutes while shaking to obtain a starch paste solution having high transparency. The paste solution was neutralized with 1N hydrochloric acid to a pH of about 8 and left at a low temperature of 4 ° C., but the transparency did not change even after 3 weeks. On the other hand, the starch paste solution obtained in the same manner except that soybean oil was not added, became cloudy when it was kept at a low temperature of 4 ° C. for 1 day, and separated.

Example 6 A starch paste solution having high transparency was obtained in the same manner as in Example 5, except that olive oil was used as the fat and oil and aqueous ammonia was used as the alkaline substance.

Example 7 Sodium hydrogencarbonate (1-2 equivalents of myristic acid) was added to myristic acid (final concentration 0.1%), and corn starch was added thereto to a concentration of 3%. 1
When heat-treated with shaking for 0 minutes, a transparent solution was obtained. The solution was left at a low temperature of 4 ° C., but the transparency did not change even after 3 weeks.

[0030]

EFFECTS OF THE INVENTION According to the present invention, starch can be dissolved transparently, and it can be applied to the production of various foods that could not be used because the starch paste solution was opaque. In particular, corn starch is a raw material that can be obtained in large quantities at low cost, but only an opaque paste solution could be produced from this starch, but according to the present invention, a transparent and stable gel or sol that does not cause aging is produced. Can be formed, and its application is expected to be significantly expanded. In the case of a gel-like product, agar or alginic acid may be added to reinforce the gel strength and applied to the production of an agar-like food, or the sol-like product may be spray-dried to obtain a soluble starch.

Further, when the paste solution obtained by the method of the present invention or its dry powder is added to wheat flour and heat-processed, it becomes stronger, and a processed product excellent in texture can be obtained. it can. Furthermore, in the enzymatic reaction, it is possible to completely dissolve the starch and improve the reaction efficiency.

[Brief description of drawings]

FIG. 1 is a graph showing the transparency of a starch paste solution obtained by adding a surfactant to various starches and dissolving them.

[Explanation of symbols]

 A: Corn starch B: Washed corn starch C: Waxy corn starch D: Potato starch E: Mochi rice starch F: Tapioca starch White-painted stick: Control black-painted stick: SDS-added product Shaded bar: SM-added product

Front page continuation (72) Inventor Wakako Tsuzuki, 1321, 706, Azuma, Tsukuba-shi, Ibaraki, No. 402 No. 402 (72) Inventor, Kazuhiko Yamatoya, 2-14-14 Takamatsukita, Izumisano, Osaka

Claims (12)

[Claims] 1. A method for dissolving starch, characterized in that, when the starch is dissolved, a surfactant is added to the starch and the mixture is heated and dissolved. 2. The method according to claim 1, wherein the amount of the surfactant added is 0.1 to 20% based on the weight of the starch. 3. The method according to claim 1, wherein the surfactant is either a higher fatty acid alkali salt or a fatty acid ester. 4. The higher fatty acid alkali salt is sodium caprate, sodium laurate, sodium myristate, sodium palmitate, sodium stearate, sodium oleate, potassium caprate, potassium laurate, potassium myristate, potassium palmitate, The method according to claim 3, which is one of potassium stearate and potassium oleate. 5. The method according to claim 3, wherein the fatty acid ester is any one of sucrose fatty acid ester, sorbitan fatty acid ester and glycerin fatty acid ester. 6. The method according to claim 1, wherein water-soluble gums are added. 7. A method for dissolving starch, which comprises dissolving oil and / or free fatty acid and an alkaline substance in the starch when dissolving the starch, and dissolving the starch by heating. 8. The method according to claim 7, wherein the added amount of fats and / or free fatty acids is 0.1 to 20% based on the weight of starch. 9. The method according to claim 7, wherein the fat or oil is one of corn oil, soybean oil, rapeseed oil, sesame oil and olive oil. 10. The method according to claim 7, wherein the free fatty acid is any one of capric acid, lauric acid, myristic acid, palmitic acid, stearic acid and oleic acid. 11. The alkaline substance is sodium hydroxide,
Potassium hydroxide, calcium hydroxide, sodium carbonate,
The method according to claim 7, which is one of potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate and aqueous ammonia. 12. The method according to claim 7, wherein water-soluble gums are added.