JPH07196701A - Processing of potato starch - Google Patents

Abstract

PURPOSE:To obtain starch exhibiting the highest viscosity at a high temperature, low in reduction of viscosity when heated at high temperatures and excellent in heat resistance by adjusting the concentration and pH of a potato starch suspension, adding calcium chloride thereto and dehydrating and drying it while heating and stirring under a prescribed condition. CONSTITUTION:The concentration and pH of a potato starch suspension are adjusted respectively to about 20 to 40wt.% and about 6 to 8 and about 0.5 to 5wt.% calcium chloride is added thereto. The potato starch suspension is heated to a temperature lower than the swelling temperature, i.e., about 45 to 55 deg.C, stirred for about 30min to 5hr, dehydrated, washed and dried. In place of calcium chloride, about 0.5 to 5wt.% sodium chloride may be added to the potato starch suspension. Further, the suspension may be allowed to stand for 30min to 5hr without stirring.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for processing potato starch.

[0002]

2. Description of the Related Art Conventionally, potato starch has a large starch particle size, a low gelatinization temperature, a high viscosity, and a high transparency of a paste solution as compared with starch produced from sweet potato, corn, wheat, etc. Because of its characteristics, it is mainly used as a fish or livestock kneaded product, noodles, cooking material, eel feed etc. by utilizing these good characteristics. However, it is known that when potato starch is heated at high temperature, the viscosity is significantly reduced and the viscosity stability is inferior. Therefore, depending on the application of potato starch, it is good that the particle size is large and the viscosity is high as before. At the same time as obtaining the characteristics, there is a demand for potato starch that has the highest viscosity and has a higher temperature than the conventional potato starch. Therefore, the present inventors have already invented a processing method for increasing the temperature at which potato starch has the highest viscosity by about 5 ° C. to about 10 ° C. as compared with conventional (unprocessed) potato starch (Patent No. 1). 1610245
No., Japanese Patent Publication No. 2-36601).

[0003]

In this conventional method for processing potato starch, the temperature at which potato starch exhibits the highest viscosity is about 5 ° C to about 10 ° C as compared with the temperature of potato starch before processing.
Since potato starch is used for various foods such as canned foods, retort foods, and foods that are heated in a microwave oven, it is difficult for the above-mentioned good characteristics to appear, and the temperature at which potato starch exhibits the highest viscosity However, there was a problem that the viscosity was still relatively low, and the viscosity was significantly decreased by heating at a high temperature, resulting in poor viscosity stability.

The present invention solves the above-mentioned problems of conventional potato starch processing methods, further increases the temperature at which potato starch exhibits the maximum viscosity, and improves the heat resistance of potato starch. The purpose of the present invention is to reduce the decrease in viscosity when potato starch is heated at a high temperature and to increase the viscosity stability of potato starch.

[0005]

[Means for Solving the Problems] The concentration of potato starch of the present invention is about 20% to about 40%, and the pH is about 6 to about 8.
Approximately 0,5 (wt)% to approximately 5% of potato starch suspension
(Weight)% salts such as calcium chloride and sodium chloride are added, and the potato starch suspension is heated from about 45 ° C to about 55 ° C, which is lower than the swelling temperature, for about 30 minutes to about 5 minutes.
This is a method for processing potato starch, which comprises stirring or holding for a period of time, dehydration washing, and drying. The potato starch used in the method for processing potato starch according to the present invention may be a potato starch suspension in the production process at a potato starch factory, or may be a commercially available potato starch obtained by resuspending dried commercial potato starch in water. A suspension may be used. In the method for processing potato starch according to the present invention, if the concentration of the potato starch suspension is too low, the production cost will be high, so about 20% is the minimum concentration, and from the viewpoint of workability, about 40% is the maximum concentration. If the pH is too low, the potato starch will be hydrolyzed, and if it is too high, the physical properties of the potato starch will change, so the pH of the potato starch suspension is optimally processed in the range of about 6 to about 8. . The pH of water, such as water for production, which is usually used, is not in the range of about 6 to about 8, but if necessary, a food-grade acid or alkali such as hydrochloric acid, acetic acid or sodium hydroxide is added to the water. You may adjust PH. Further, in the potato starch processing method of the present invention, the salt to be added may be one or more of food grade salts such as calcium chloride and sodium chloride, and the pH of the potato starch suspension is from about 6 to about 8. Neutral salts are desirable to maintain the range. If the amount of salt added is small, potato starch will swell, and if it is too large, the manufacturing cost will increase, so about 0,5% to about 5% is preferable. In the method for processing potato starch according to the present invention, the heating temperature is about 55 ° C or less at which the potato starch does not swell, and if the heating temperature is too low, it takes a long time and the processing efficiency is poor. is there. The stirring or holding time in the method for processing potato starch of the present invention varies depending on the characteristics required for the raw potato starch or the processed potato starch, but it is about 3
It is from 0 minutes to about 5 hours. The potato starch processing method of the present invention may be either a batch process or a continuous process.

[0006]

The potato starch processed by the potato starch processing method of the present invention has a maximum viscosity temperature of about 20 ° C or more higher than that of conventional potato starch, and the conventional processing method (Patent No. 1610245). The temperature at which the maximum viscosity is reached is higher by about 10 ° C or more than that of the potato starch processed in (1). Also, even after reaching the maximum viscosity, high viscosity is maintained,
Since the decrease in viscosity in the heating step is small, the fluctuation in viscosity when heated at a high temperature is small.

[0007]

EXAMPLES Next, examples of the method for processing potato starch of the present invention will be described. (Example 1) A potato starch suspension having a concentration of 40% consisting of potato starch and water was adjusted to PH7, 0.5% of calcium chloride was added to the potato starch suspension, and a container containing the potato starch suspension was prepared. Stir the potato starch suspension while soaking it in a hot water bath at about 52 ° C for 1 hour, then thoroughly wash the potato starch suspension with distilled water while dehydrating it with a filter, and then use a ventilation dryer. Dried in powder form at about 40 ° C with ventilation.

Those processed by the processing method of Example 1, the processing method of Example 1 and the concentration of processing conditions (1.0%,
The results of measuring the respective viscosities of the processed potato and the unprocessed potato starch, which were processed by changing the concentration of sodium chloride and the salt to be added, were changed as follows.

Measurement method: Viscosity was measured by using an amylograph having an upper limit of measurement of 95 ° C, and a potato starch concentration of 4% was heated from 30 ° C to 95 ° C, and heated at 95 ° C for 30 minutes and then measured. did. Elapsed time: The time from when the temperature reaches 95 ° C until the maximum viscosity is reached. Viscosity after heating: The viscosity after heating and holding at 95 ° C for 30 minutes. Breakdown = "maximum viscosity"-"viscosity after heating".

[Table 1]

From Table 1 of the measurement results, the temperature of the potato starch when the potato starch was processed by the processing method of the present invention was about 12.5 as compared with the unprocessed potato starch.
It can be seen that the temperature is higher than 2 ° C by about 20.5 ° C or more, and that the potato starch processed by the processing method of the present invention has improved heat resistance. It can be seen that the improvement of temperature and heat resistance when the maximum viscosity is exhibited is that the added salt of calcium chloride is more remarkable than sodium chloride, and the breakdown of potato starch processed by adding calcium chloride is unprocessed. Since it is smaller than 535 BU to 555 BU compared with, the viscosity stability of the processed potato starch when heated is good.

(Example 2) Hydrochloric acid was added to a potato starch suspension having a concentration of 20% to make PH6, and 1.0% of calcium chloride was added to the potato starch suspension of PH6 to prepare a potato starch suspension. The potato starch suspension was kept for 5 hours while soaking the container in a hot water bath at about 45 ° C, and the potato starch suspension was thoroughly washed with distilled water while being dehydrated with a filter. It is dried by ventilation in a powder form.

Those processed by the processing method of the second embodiment, the processing method of the second embodiment and the density of the processing conditions (3.0
%), Temperature (52 ° C, 55 ° C), time (1 hour,
The results obtained by changing the viscosity for 0.5 hour) or measuring the raw potato starch are as follows.

Measurement method: Viscosity was measured by using an amylograph having an upper limit of measurement of 95 ° C, and a potato starch concentration of 4% was heated from 30 ° C to 95 ° C and heated at 95 ° C for 30 minutes and then measured. did. Elapsed time: The time from when the temperature reaches 95 ° C until the maximum viscosity is reached. Viscosity after heating: The viscosity after heating and holding at 95 ° C for 30 minutes. Breakdown = "maximum viscosity"-"viscosity after heating".

[Table 2]

From Table 2 of the measurement results, by processing potato starch with the processing method of the present invention, the temperature at which potato starch has the highest viscosity is about 20.5 as compared with the unprocessed potato starch.
It can be seen that the temperature is increased by ° C and that the potato starch processed by the processing method of the present invention has improved heat resistance. It can be seen that potato starch with different maximum viscosities and breakdowns can be processed and manufactured by varying the processing conditions such as the amount of calcium chloride added, the heating temperature, and the time, and the breakdown of processed potato starch is lower than that of unprocessed potato starch. It is smaller than 490BU to 545BU, so the viscosity stability of processed potato starch is high when heated ? good?
? I understand.

Example 3 A potato starch suspension having a concentration of 40% was adjusted to PH7, 1.0% of calcium chloride was added to the potato starch suspension, and the potato starch suspension was set to about 52 ° C. The mixture is placed in a tank equipped with a plate heater and a stirrer and stirred for 1 hour, and then the potato starch suspension is thoroughly washed with distilled water while being dehydrated with a filter, and then dried by ventilation to obtain a potato starch concentration of 4%.

The results of measuring the viscosities and the like of the potato starch processed by the processing method of Example 3 and the unprocessed potato starch in the same manner as in Example 1 are as follows.

Measurement method: Viscosity was measured by using an amylograph having an upper limit of measurement of 95 ° C. A potato starch concentration of 4% was heated from 30 ° C to 95 ° C and heated at 95 ° C for 30 minutes and then held. did. Elapsed time: The time from when the temperature reaches 95 ° C until the maximum viscosity is reached. Viscosity after heating: The viscosity after heating and holding at 95 ° C for 30 minutes. Breakdown = "maximum viscosity"-"viscosity after heating".

[Table 3]

As shown in Table 3 of the measurement results, the temperature of potato starch when the starch starch was processed by the processing method of the present invention showed a maximum viscosity of about 23 ° C. as compared with the unprocessed potato starch.
It can be seen that the temperature is high and that the potato starch processed by the processing method of the present invention has improved heat resistance. Since the breakdown of the processed potato starch is 700 BU smaller than that of the unprocessed potato starch, it can be seen that the processed potato starch has good viscosity stability when heated.

[0019]

EFFECTS OF THE INVENTION By processing potato starch by the processing method of the present invention, the temperature at which the maximum viscosity of potato starch is exhibited can be increased, and the heat resistance of the processed potato starch can be improved. Furthermore, the potato starch processed by the processing method of the present invention can reduce the decrease in viscosity when heated and can increase the stability of viscosity.

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[Procedure amendment]

[Submission date] March 8, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0014

[Correction method] Change

[Correction content]

From Table 2 of the measurement results, by processing potato starch with the processing method of the present invention, the temperature at which potato starch has the highest viscosity is about 20.5 as compared with the unprocessed potato starch.
It can be seen that the temperature rises by ° C and that the potato starch processed by the processing method of the present invention has improved heat resistance. It can be seen that potato starch with different maximum viscosities and breakdowns can be processed and manufactured by varying the processing conditions such as the amount of calcium chloride added, the heating temperature, and the time, and the breakdown of processed potato starch is lower than that of unprocessed potato starch. Since it is smaller than 490 BU to 545 BU, it can be seen that the processed potato starch has good viscosity stability when heated.

Claims (4)

[Claims] 1. The concentration of potato starch is from about 20% to about 40.
% To about 5% to about 5% by adding calcium chloride to the potato starch suspension whose pH is adjusted to about 6 to about 8 to adjust the pH of the potato starch suspension to about 45 below the swelling temperature. About 30 minutes to about 5 by heating from ° C to about 55 ° C
A method for processing potato starch, which comprises stirring for a period of time, dehydration washing, and drying. 2. The method for processing potato starch according to claim 1, wherein about 0,5% to about 5% sodium chloride is added to the potato starch suspension instead of calcium chloride according to claim 1. 3. The method for processing potato starch according to claim 1, wherein the potato starch suspension is maintained for about 30 minutes to about 5 hours instead of the stirring of claim 1. 4. In place of calcium chloride and agitation of claim 1, about 0,5% to about 5% sodium chloride is added to the potato starch suspension and the potato starch suspension is about 30 minutes to about. The method for processing potato starch according to claim 1, which is held for 5 hours.