JPH08154606A - Alpha-starch granule excellent in dispersibility - Google Patents

Abstract

PURPOSE: To provide the α-starch granules containing oils and fats in a specific amount, not requiring a heating treatment on its usage, capable of being repidly dispersed in water or hot water to give a homogeneous paste solution without leaving the starch granulas, excellent in dispersibility and viscosity controllability, and useful for stews, etc. CONSTITUTION: This α-starch granules contains 3-19wt.% of fats and oils such as the oils and fats of an animal, the oils and fats of a plant or milk fats. The α-starch granules are obtained e.g. by adding 5 pts.wt. of soybean oil to 100 pts.wt. of α-starch powder, stirring the mixture with a universal mixing stirrer, fluidizing the mixture with 50 deg.C hot air in a fluidized bed granulation machine, simultaneously spraying water on the fluidized mixture in a rate of 8 pts.wt./min for 3min, and subsequently drying the produced granules with 100 deg.C hot air for 15min in the machine. The average granule diameter of the obtained granules is preferably 200-1000μm.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to pregelatinized (gelatinized) starch granules having excellent dispersibility. More specifically, they are used by being dispersed in water or hot water for general purposes such as thickeners and adhesives. In this case, the present invention relates to a processed starch product which is quickly and uniformly dispersed regardless of the temperature of water and does not require a special stirring device to form a starch paste solution.

[0002]

BACKGROUND OF THE INVENTION Generally, when starch is heated in a water-rich environment, the starch disintegrates when absorbing heat and the amylose and amylopectin chains are dispersed in water. As a result, an aqueous solution (dispersion liquid) having a viscosity is obtained. The state in which the amylose and amylopectin chains are directly dispersed, that is, the state in which the starch is not in the form of particles is called α-gelatinization, gelatinization or gelatinization, and due to the difference in physical and chemical properties, It is distinguished from some β-formation. If the water in which the pregelatinized starch is dispersed is dried relatively quickly, the starch is dried in the pregelatinized state without re-aggregating into particles,
Since this dried product is hard and has a strong binding force, it has been used as an adhesive or a shape-retaining agent for a long time.

However, in this case, since the above properties cannot be utilized unless it is once heated with water, the work may be complicated, and the advantage of low cost can be obtained in places other than specialized fields such as general households. Is not used for.

For the purpose of eliminating the above-mentioned inconvenience, it is conceivable to distribute starch in water in the state of pregelatinized liquid, but the suspension of pregelatinized starch is pregelatinized starch during storage. The phenomenon of reversible change to the state of particles (β-formation) progresses, and the characteristics due to α-formation are lost. This reaction proceeds particularly rapidly at a low temperature of around 5 ° C., and the meaning of α conversion is lost. In addition, since the suspension of pregelatinized starch can serve as a nutrient supply necessary for the growth of microorganisms, spoilage due to the growth of microorganisms occurs, and in order to prevent this, the use of a preservative or the like is essential.

[0005] In addition to this, since gelatinized starch has a viscous suspension, it is also possible to use this property to add a thickening to the dishes such as soups, stews, enamel and ankake. It's being used. That is, in soups, stews, curry roux, etc., roux obtained by heating flour with oil such as butter corresponds to this, and in Chinese food,
The process of adding potato starch, which is usually called potato starch, when cooking is equivalent to this.

However, in these operations, for example, in the roux, the temperature must be strictly controlled so as not to cause charring during cooking, and since it is often used from the beginning of the cooking process, the final use is required. It is difficult to predict the amount, and it requires extremely skill to use it.

To compensate for such inconvenience, a method of adding starches such as potato starch (usually potato starch) and wheat flour for the purpose of adjusting the viscosity is used, but the dispersibility is poor, and when added to high temperature dishes. In addition, so-called mamako and lumps are apt to occur, and it takes some time from the time of addition to the time when viscosity occurs, so in many cases it is added more than necessary and it becomes thick enough not to be suitable for the dish. In addition, the method of adding starch has a drawback that viscosity does not occur until heat energy is supplied to the starch, so that the viscosity varies depending on the heating degree of the dish.

On the other hand, in white sauce and the like, there is known a method of improving dispersibility by adding water-soluble gelatin, dextrin, fats and oils and the like to wheat flour, starch and the like in a predetermined ratio. The drawback of not producing viscosity unless it is not improved has not been improved. Therefore, only by diluting with water or warm water, the required viscosity of the sauce cannot be obtained, and the starch particles that cannot be gelatinized remain, so that the texture becomes worse.

In order to improve the above-mentioned problems, there is a method of using a raw material obtained by gelatinizing starch. However, the gelatinized starch is gelatinized very quickly when water is added, so that the particles of gelatinized starch are formed. They become glue while sticking to each other, resulting in so-called lumps. For the purpose of preventing lumps, there is an existing method of making pregelatinized starch into granules, but it is not sufficient to compensate for the properties of pregelatinized starch that gelatinizes rapidly, and a special stirring device is used.
Under the present circumstances, it is impossible to prevent lumps without using a process other than a daily method.

The present invention solves the above drawbacks of the present situation by
No need to heat at the time of use, just add water or hot water to leave starch particles and disperse quickly in water without lumps to obtain a uniform paste liquid. ) It is intended to provide starch granules.

[0011]

That is, the present invention provides pregelatinized starch granules containing fats and oils in a proportion of 3 to 19% by weight and having excellent dispersibility.

The details of the present invention will be described below. In the present invention, the starch, which is the main raw material of the pregelatinized starch granules, can be appropriately selected from various ones such as wheat starch, corn starch and potato starch according to the purpose. The condition is that the starch is gelatinized and is in the form of granules. As the pregelatinized starch, those commonly used can be used. In addition, the method of converting the pregelatinized starch into granules can be carried out by a known method such as fluidized bed granulation or stirring granulation. Further, a sheet-shaped product obtained by drying the pregelatinized starch with a drum dryer may be pulverized into a granular size.

The size of the granules is not particularly limited, but the average particle size is preferably 200 μm or more and 1000 μm or less. If the particle size of the starch granules is out of the above range, the following inconvenience may occur depending on the situation when mixed with water. That is, when the average particle size is less than 200 μm, lumps occur, while when the average particle size is greater than 1000 μm, the starch particles cannot be completely dispersed in water and small dango-like particles remain. I will end up.

In the present invention, the fats and oils to be contained in the pregelatinized starch granules may be those generally known such as animal fats and oils, vegetable fats and oils, milk fats and the like. 1 type can be used individually or in mixture of 2 or more types. That is, when it is finally used in foods, edible oils and fats are used, and when deterioration such as oxidation of oils and fats during the final use has an unfavorable effect, oils and fats with high storage stability are used. , Can be appropriately selected and used.

The fats and oils to be used are preferably liquid at room temperature because they need to be uniformly mixed with pregelatinized starch, but they can be mixed sufficiently uniformly depending on the mixing conditions such as heat dissolution and spray addition. If so, solid fat may be used.

The mixing ratio of fats and oils in starch granules is 3 to 19
%, Preferably 5 to 15% by weight. When the proportion of fats and oils is less than 3% by weight, lumps occur when water is added. On the other hand, when the proportion of fats and oils is more than 19% by weight, the granules are not in a powder state with good fluidity, which causes inconvenience in handling and increases hydrophobicity.
Dispersion in water becomes poor and the original purpose cannot be achieved.

In the present invention, the mixture of starch and fat is
It may be added before granulation, during granulation (during granulation), or after granulation. From the viewpoint of work efficiency, it is preferable to add it once, but it may be mixed in two or more times. As for the equipment and mixing method used for mixing, it is sufficient that starch and fat are uniformly mixed, and known general methods such as stirring mixing and fluidized bed mixing can be used. Further, since the product of the present invention is characterized by the granular shape, the starch is naturally in a dried state and the water content is less than 20%.

Such pregelatinized starch granules of the present invention are excellent in dispersibility, and when they are used by being dispersed in water or hot water, regardless of the temperature of water, and no special stirring device is required. Rapidly and uniformly disperses into a starch paste solution. Such pregelatinized starch granules of the present invention can be used for various purposes for the purpose of thickening agents, adhesives and the like. The pregelatinized starch granules of the present invention are as described above, and can be efficiently produced, for example, by the method described below.

That is, fats and oils are added to the gelatinized starch powder in a proportion of 3 to 19% by weight, and a well-mixed product is granulated by a suitable granulator, or a suitable granulator is prepared in advance. The target fats and oils are contained in a proportion of 3 to 19% by weight by adding and mixing the fats and oils in a proportion of 3 to 19% by weight to the pregelatinized starch powder granulated in 1. ,
Pregelatinized starch granules having excellent dispersibility (hereinafter, sometimes referred to as the product of the present invention) can be obtained.

[0020]

The present invention will be described in more detail with reference to the following examples. Production Example 1 (Product of the present invention A = Production of oil-and-fat-containing α-starch granules) 5 parts by weight of soybean oil was added to 100 parts by weight of α-ized potato starch powder (Amykol H, manufactured by Nitto Kagaku Co., Ltd.), and mixed universally. 5 with an agitator (25AMRR type, manufactured by Shinagawa Industry Co., Ltd.)
The fluidized bed granulator (manufactured by Okawara Seisakusho,
WSG-5 type), spraying 8 parts by weight of water per minute for 3 minutes while flowing with warm air of 50 ° C., and then 100 in the same machine.
It was dried with hot air at ℃ for 15 minutes to obtain oil-and-fat-containing pregelatinized starch granules (product A of the present invention).

Example 1 20 parts by weight of the product A of the present invention obtained in the above Production Example 1, 24 parts by weight of dry powder of sweet corn, 9 parts by weight of salt, 13 parts by weight of granulated sugar, 2 parts by weight of MSG, 20 parts of skim milk
Parts by weight were mixed in a mortar until uniform. 18 g of this mixture was placed in a cup, 150 cc of boiling water was poured, and the mixture was stirred with a teaspoon for 15 seconds. As a result, a corn potage soup having an appropriate viscosity and having no separation, precipitation, or other insoluble matter was obtained.

Example 2 3 parts by weight of butter was heated in a frying pan and melted, then 4 parts by weight of wheat flour was added thereto and heated until the whole became a light brown color. To this, 7 parts by weight of broth was gradually added while heating and stirring well so that the mixture became uniform without solidifying. Further, 2 parts by weight of milk was added thereto to obtain a white sauce. The white sauce had a viscosity at 120C of 120 centipoise (cps). When 18 g of the product A of the present invention obtained in Production Example 1 was sprinkled evenly on 500 g of the white sauce and mixed for 1 minute, the product of the present invention was promptly dispersed in the sauce, and the particles disappeared. When the viscosity of this sauce was measured promptly, it was 720 cps at the same temperature (80 ° C).

Production Example 2 (Product B of the present invention = Production of oil-and-fat-containing α-starch granules) 15 parts by weight of soybean oil was added to 100 parts by weight of α-ized potato starch powder (Amykol H, manufactured by Nippon Starch Chemical Co., Ltd.). , Which was mixed for 5 minutes with a universal mixing stirrer (manufactured by Shinagawa Kogyo Co., Ltd., 25AMRR type), was fluidized with warm air at 50 ° C. using a fluidized bed granulator (Ogawara Seisakusho, WSG-5 type). While spraying 8 parts by weight of water every minute for 3 minutes,
It was dried with hot air at 00 ° C. for 15 minutes to obtain fat-and-oil-containing pregelatinized starch granules (product B of the invention).

Example 3 Inventive Example A20 obtained in Production Example 1 in Example 1
Instead of parts by weight, the oil-and-fat-containing α obtained in Production Example 2 above
A corn potage soup was prepared in the same manner as in Example 1 except that 22 parts by weight of modified starch granules (Product B of the invention) was used. The obtained corn potage soup was uniformly dispersed, had an appropriate viscosity, and no separation, precipitation, or other insoluble matter was observed.

Example 4 Inventive Example A18 obtained in Production Example 1 in Example 2
The same procedure as in Example 2 was repeated except that 20 g of the oil-and-fat-containing pregelatinized starch granules (product B of the present invention) obtained in Production Example 2 was used instead of g. 7
It became 20 cps. At this time, the particles of the product B of the present invention were promptly dispersed in the source, and foreign matters such as lumps did not occur.

Production Example 3 (Production of mixed powder of starch and fats and oils) To 100 parts by weight of pregelatinized potato starch powder (Nitto Kagaku Co., Ltd., alcohol H) was added 2.9 parts by weight of soybean oil. Fluidized bed granulation was carried out in the same manner as in Production Example 1 except that only the water spraying time was changed to 5 minutes to obtain a powder in which starch and fats and oils were mixed. The resulting mixed powder is
The particle size was smaller than that of the product of the present invention obtained in Production Example 1 above. When the spraying time of water was changed in this way, when the spraying time of water exceeded 5 minutes, the powder became united and did not flow, and drying became impossible. Also, the shorter the spraying time, the smaller the size of the obtained particles tended to be.

Comparative Example 1 A corn potage soup was prepared in the same manner as in Example 1 except that the mixed powder obtained in Production Example 3 above was used. Things happened. This precipitate was not completely dissolved after mixing for 1 minute with a small whisk.

Comparative Example 2 When the mixed product powder obtained in the above Production Example 3 was sprinkled on a white sauce in the same manner as in the above Example 2, the mixed product powder was not completely dispersed in the sauce, so-called. A "damaged" situation arose.

Production Example 4 (Product C of the present invention = Production of oil-and-fat-containing α-starch granules) 100 parts by weight of α-potato potato starch powder (Amykol H, manufactured by Nippon Starch Chemical Co., Ltd.) and 15 parts by weight of palm hardened oil In addition,
Universal Mixing Stirrer (Shinagawa Industry Co., Ltd., 25AMRR)
Mix for 5 minutes with an extrusion granulator (Hata type H
A-5 type) was extruded from a screen having a hole diameter of 0.5 mm to give granules to obtain fat-and-oil-containing pregelatinized starch granules (invention product C).

Example 5 A corn potage soup was prepared in the same manner as in Example 1 except that the product C of the present invention obtained in the above Production Example 4 was used in place of the product A of the present invention. When stirred, the corn potage soup was uniformly dispersed, had an appropriate viscosity, and had no separation, precipitation, or other insoluble matter.

Example 6 A viscosity of 12 at 80 ° C., cooked as in Example 2 above.
When 18 g of the product C of the present invention obtained in Production Example 4 was sprinkled evenly on 500 g of a white sauce of 0 cps and mixed for 1 minute, the product C of the present invention was promptly dispersed in the sauce, and the particles disappeared. The viscosity of this sauce was quickly measured and found to be 720 cps.

Production Example 5 20 parts by weight of hardened palm oil was added to 100 parts by weight of gelatinized potato starch powder (Amicol H, manufactured by Nichidoku Kagaku KK).
Universal Mixing Stirrer (Shinagawa Industry Co., Ltd., 25AMRR)
The mixture was mixed for 5 minutes with an extrusion granulator (Hata type HA-5 type) and extruded through a screen having a hole diameter of 0.5 mm to give granules. The extruded granules were soft and showed a viscous property when a force was applied, and gradually lost their fluidity as granules with the passage of time.

Comparative Example 3 Instead of the product A of the present invention obtained in Production Example 1, the above Production Example 5 was used.
When the mixture was mixed in a mortar in the same manner as in Example 1 except that the granules obtained in step 1 were used, the mixture became a state like dry clay and lost its powdery properties, making it suitable for use in instant soup. It is no longer suitable.

Comparative Example 4 The granules obtained in Production Example 5 above were
When sprinkled on a white sauce in the same manner as in Example 2, the effect of increasing the thickening was observed as in Example 2. However, when 20 kg of the granules were packed in a kraft bag and left at room temperature for 2 weeks, they solidified, and when this solidified product was sprinkled on a white sauce in the same manner as above, "damage" occurred.

[0035]

The pregelatinized (gelatinized) starch granules of the present invention have excellent dispersibility. Therefore, according to the pregelatinized starch granules of the present invention, there is no need of heating at the time of use, the starch particles are not left by simply adding water or hot water, and they are quickly dispersed in water without lumps to obtain a uniform A paste solution is obtained. That is, when the pregelatinized starch granules of the present invention are used, a paste solution can be prepared by adding a desired amount to water, and at this time, there is no need for heating regardless of the water temperature. Therefore, the amount of addition and the viscosity of the paste solution can be adjusted in the required temperature state, and the dispersion and the viscosity are developed immediately after the addition, so that the viscosity can be surely adjusted. In addition, since the lumps due to the mutual binding of the starch particles do not occur and the starch particles that are not gelatinized do not remain, a smooth and uniform starch paste solution can be obtained.

The most effective field of use of the product of the present invention is in food in general. That is, the final viscosity can be easily adjusted when cooking dishes such as stew, curry roux, gratin sauce, soup, sauce in general, Chinese-style stewed dishes, and ankake where the viscosity of the dish is important in taste. . In particular, without degrading the quality of the dishes due to starch lumps, etc., even just before eating, which was previously impossible,
Viscosity can be easily adjusted.

Further, by using the pregelatinized starch granules of the present invention in a processed food, simplification of cooking can be realized. That is, by using the product of the present invention for an instant food that can be cooked only by pouring boiling water, instant stew, curry roux, gratin sauce, soup, sauce, ankake etc., which has good powder fluidity and little lumps when cooked Can be obtained. In particular, in the cooking of the above-mentioned instant food, it has been necessary to use hot water in order to gelatinize the starch and obtain a thickening, but when the product of the present invention is used, the same purpose is achieved even when the water temperature is low, and cooking is performed. Therefore, it is effective in the case of a dish having a low eating temperature.

Further, powdered instant foods having a viscosity after cooking generally improve the dispersibility and solubility during cooking, so that starch, milk powder, seasoning,
After mixing raw material powders such as starch, a method of granulating (granulating) the whole is common, but when the product of the present invention is used, the product of the present invention is simply mixed with other necessary raw materials such as seasonings, The desired instant food can be obtained, the labor and energy conventionally required for granulation are not required, and the manufacturing process can be greatly simplified. Therefore, the α of the present invention
The modified starch granules can be widely used for various purposes for the purpose of thickening agents, adhesives and the like.

Claims (1)

[Claims] 1. Pregelatinized starch granules containing oil and fat in a proportion of 3 to 19% by weight and having excellent dispersibility.