JPH0987301A - Chitosan/starch mixture and production thereof - Google Patents
Chitosan/starch mixture and production thereofInfo
- Publication number
- JPH0987301A JPH0987301A JP7244301A JP24430195A JPH0987301A JP H0987301 A JPH0987301 A JP H0987301A JP 7244301 A JP7244301 A JP 7244301A JP 24430195 A JP24430195 A JP 24430195A JP H0987301 A JPH0987301 A JP H0987301A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- chitosan
- gelatinization temperature
- water
- mixture
- 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.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 86
- 235000019698 starch Nutrition 0.000 title claims abstract description 84
- 239000008107 starch Substances 0.000 title claims abstract description 77
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 61
- 239000000203 mixture Substances 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 230000015556 catabolic process Effects 0.000 abstract description 8
- 230000006196 deacetylation Effects 0.000 abstract description 5
- 238000003381 deacetylation reaction Methods 0.000 abstract description 5
- 229920002261 Corn starch Polymers 0.000 description 13
- 239000008120 corn starch Substances 0.000 description 13
- 229940099112 cornstarch Drugs 0.000 description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 239000008187 granular material Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 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
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、澱粉中にキトサン
を含むキトサン澱粉に関する。また、本発明は、キトサ
ン澱粉を製造する方法に関する。本発明のキトサン澱粉
は、糊化温度が高く、ブレークダウンし難いので、加熱
処理を行う加工食品等の素材として有用である。TECHNICAL FIELD The present invention relates to a chitosan starch containing chitosan in the starch. The invention also relates to a method of producing chitosan starch. Since the chitosan starch of the present invention has a high gelatinization temperature and is less likely to break down, it is useful as a raw material for processed foods and the like that undergo heat treatment.
【０００２】[0002]
【従来の技術】従来より、澱粉類は、穀物やイモ類等を
原料として工業的に製造されており、レトルト食品等の
加工食品に粘性を付与するため食品業界において広く用
いられている。しかしながら、この澱粉類を用いた食品
を加熱や調理すると加熱時間が長くなるにつれブレーク
ダウンと呼ばれる極端に粘度の下がる現象が見られる。
この現象は澱粉粒の崩壊によるものであるが、ブレーク
ダウンを低減させる目的で種々の加工澱粉、例えば、リ
ン酸架橋澱粉、湿熱処理澱粉、温水処理澱粉等が開発さ
れている。2. Description of the Related Art Conventionally, starches have been industrially produced from raw materials such as grains and potatoes, and have been widely used in the food industry for imparting viscosity to processed foods such as retort foods. However, when a food using this starch is heated or cooked, there is a phenomenon that the viscosity is extremely lowered called breakdown as the heating time becomes longer.
This phenomenon is due to the disintegration of starch granules, but various processed starches such as phosphoric acid cross-linked starch, heat-moisture treated starch, and starch treated with hot water have been developed for the purpose of reducing breakdown.
【０００３】ところで、リン酸架橋澱粉は、化学的に修
飾された澱粉であり、昨今の消費者の嗜好からは敬遠さ
れる傾向にある。また、湿熱処理澱粉は、澱粉粒の内側
がアルファー化されたものであり、低温でも良好な保水
性を示すが、レトルト食品のシチューやソース等が有す
る粘性とは異なり、粘性付与剤としての使用には適して
いない。さらに、温水処理澱粉（特開昭 61-213202号公
報）は、糊化温度が高く、ブレークダウンも多少抑制す
ることができるが、その効果は実際上満足できるもので
はなかった。By the way, the phosphoric acid cross-linked starch is a chemically modified starch and tends to be shunned by the recent tastes of consumers. In addition, the heat-moisture treated starch is one in which the inside of the starch granules is gelatinized, and shows good water retention at low temperatures, but unlike the viscosity of stew or sauce of retort foods, it is used as a thickening agent. Not suitable for. Furthermore, the starch treated with hot water (Japanese Patent Laid-Open No. 61-213202) has a high gelatinization temperature and can suppress the breakdown to some extent, but the effect was not actually satisfactory.
【０００４】[0004]
【発明が解決しようとする課題】本発明者らは、上述の
ような状況を鑑み鋭意研究を進めた結果、天然の高分子
素材であるキトサンを水の存在下に、必要に応じて50〜
80℃に加温して、澱粉と混合し乾燥することにより、糊
化温度が高くブレークダウンの少ないキトサン澱粉を得
ることができることを見出し、本発明を完成するに至っ
た。したがって、本発明は、化学修飾的な手法を用い
ず、天然物のみを用いることにより、糊化温度が高いと
いう特性を有すると共にブレークダウンが少なく、か
つ、シチューやソース等が有するような良好な粘性を付
与するのに好適なキトサン澱粉及びその製造法を提供す
ることを課題とする。DISCLOSURE OF INVENTION Problems to be Solved by the Invention As a result of intensive studies conducted by the present inventors in view of the above-mentioned situation, as a result, chitosan, which is a natural polymer material, was added in the presence of water at 50 to 50% if necessary.
It was found that chitosan starch with high gelatinization temperature and less breakdown can be obtained by heating to 80 ° C., mixing with starch and drying, and completed the present invention. Therefore, the present invention has the characteristics that the gelatinization temperature is high by using only natural products without using a chemical modification method, has less breakdown, and has good properties such as those of stews and sauces. An object is to provide a chitosan starch suitable for imparting viscosity and a method for producing the same.
【０００５】[0005]
【課題を解決しようとする手段】本発明では、澱粉とキ
トサンとを水の存在下に必要に応じて50〜80℃に加温し
て混合し、乾燥することにより、糊化温度が高くブレー
クダウンの少ないキトサン澱粉を得る。In the present invention, starch and chitosan are heated to 50 to 80 ° C in the presence of water, if necessary, to be mixed and dried, whereby the gelatinization temperature is high and breaks. Obtain chitosan starch with less down.
【０００６】本発明で用いることのできる澱粉として
は、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、コーンスタ
ーチ、ワキシーコーンスターチ、サゴ澱粉、サツマイモ
澱粉、上新粉、白玉粉、さらには、これらの加工澱粉等
を例示することができ、これらの澱粉を単独で、あるい
は適宜組み合わせて用いれば良い。Examples of the starch that can be used in the present invention include potato starch, wheat starch, tapioca starch, corn starch, waxy corn starch, sago starch, sweet potato starch, fresh powder, shiratama powder, and processed starches thereof. These starches may be used alone or in appropriate combination.
【０００７】また、本発明で用いることのできるキトサ
ンは、分子量や脱アセチル化度により特に限定する必要
はなく、いずれのキトサンでも用いることが可能である
が、溶解性を考慮すると脱アセチル化度が50％以上、好
ましくは70％以上のものを用いることが望ましい。Further, the chitosan which can be used in the present invention is not particularly limited depending on the molecular weight and the degree of deacetylation, and any chitosan can be used. However, considering the solubility, the degree of deacetylation can be used. Is preferably 50% or more, and more preferably 70% or more.
【０００８】キトサンと澱粉との混合割合は、澱粉100g
に対して、キトサン 0.1〜10g 、好ましくは１〜5gであ
る。キトサンの混合割合が0.1g以下では効果がなく、10
g 以上ではキトサンの味が強く感じられるので好ましく
ない。なお、キトサンと澱粉とを混合するに際しては、
予め酢酸、食酢、クエン酸、リンゴ酸、乳酸、グルタミ
ン酸、アスコルビン酸、コハク酸等の酸でキトサンを溶
解しておくと良い。また、キトサンと澱粉とを混合する
に際しては、水の存在は必須であり、水分として10〜99
％、好ましくは30〜70％である。水分が10％以下では流
動性がなくなりキトサンと澱粉との分子が充分に相互作
用することができず、99％以上では目的とするキトサン
澱粉が少量となるので経済性及び効率という点で好まし
くない。さらに、キトサンと澱粉とを混合する際の撹拌
温度は、室温でも構わないが、室温で撹拌すると時間を
要するので、50〜80℃で撹拌することが好ましい。な
お、撹拌温度が80℃以上では、澱粉粒が崩壊し糊化温度
が極端に低くなるため好ましくない。そして、キトサン
と澱粉とを混合する際には、例えば、マグネチックスタ
ーラーやアジテーター等、通常の撹拌に用いられる撹拌
機を用いれば良い。The mixing ratio of chitosan and starch is 100 g of starch.
On the other hand, chitosan is 0.1 to 10 g, preferably 1 to 5 g. When the mixing ratio of chitosan is 0.1 g or less, it has no effect,
If it is more than g, the taste of chitosan is strongly felt, which is not preferable. When mixing chitosan and starch,
It is advisable to dissolve chitosan in advance with an acid such as acetic acid, vinegar, citric acid, malic acid, lactic acid, glutamic acid, ascorbic acid or succinic acid. In addition, the presence of water is essential when mixing chitosan and starch, and the water content is 10 to 99%.
%, Preferably 30 to 70%. When the water content is 10% or less, the fluidity is lost and the molecules of chitosan and starch cannot sufficiently interact with each other, and when 99% or more, the desired chitosan starch becomes a small amount, which is not preferable in terms of economy and efficiency. . Further, the stirring temperature at the time of mixing chitosan and starch may be room temperature, but since stirring at room temperature requires time, it is preferable to stir at 50 to 80 ° C. If the stirring temperature is 80 ° C. or higher, the starch granules collapse and the gelatinization temperature becomes extremely low, which is not preferable. When mixing chitosan and starch, a stirrer such as a magnetic stirrer or an agitator used for ordinary stirring may be used.
【０００９】次に、キトサン澱粉を乾燥するが、乾燥に
際しては、ドラムドライヤー、凍結乾燥機、スプレード
ライヤー等を用いれば良い。Next, the chitosan starch is dried. At the time of drying, a drum dryer, a freeze dryer, a spray dryer or the like may be used.
【００１０】このようにして調製されたキトサン澱粉
は、糊化温度が高く、ブレークダウンし難いという性質
を有し、かつ、老化し難いという性質を有するという食
品用澱粉としては理想的な糊化特性を示すようになる。
この作用機構については不明な部分も多いが、澱粉粒が
糊化寸前の膨潤した状態でキトサンと相互作用を起こ
し、次いで乾燥することにより強固な水素結合を形成
し、架橋構造による澱粉粒の崩壊を防止する効果を奏す
るためと考えられる。したがって、澱粉粒とキトサンの
接触を妨害するような物質、例えば、蛋白質や油脂等が
混在するような系では相互作用状態を形成することがで
きず、キトサン澱粉のような特性を付与することはでき
ない。The thus-prepared chitosan starch has a high gelatinization temperature, has a property of being less likely to break down, and has a property of being less likely to age, which is an ideal gelatinization as a starch for foods. It comes to show characteristics.
The mechanism of this action is unclear in many parts, but the starch granules interact with chitosan in a swollen state just before gelatinization, and then form a strong hydrogen bond by drying, resulting in the disintegration of the starch granules due to the cross-linking structure. This is considered to be for the effect of preventing Therefore, a substance that interferes with the contact between starch granules and chitosan, for example, a system in which proteins, fats and oils are mixed cannot form an interaction state, and it is not possible to impart properties such as chitosan starch. Can not.
【００１１】[0011]
【発明の実施の形態】本発明では、馬鈴薯澱粉、小麦澱
粉、タピオカ澱粉、コーンスターチ、ワキシーコーンス
ターチ、サゴ澱粉、サツマイモ澱粉、上新粉、白玉粉等
の澱粉100gに対してキトサン 0.1〜10g を水の存在下
に、必要に応じて50〜80℃に加温して、混合し、乾燥す
ることによりキトサン澱粉を得ることができる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, 0.1 to 10 g of chitosan is added to 100 g of starch such as potato starch, wheat starch, tapioca starch, corn starch, waxy corn starch, sago starch, sweet potato starch, fresh powder, and white fluff powder. Chitosan starch can be obtained by heating, if necessary, to 50 to 80 ° C in the presence, mixing and drying.
【００１２】次に本発明を実施例により具体的に説明す
る。Next, the present invention will be specifically described with reference to examples.
【実施例１】キトサン（分子量5000、脱アセチル化度75
％）1.5kg 及び乳酸３kgを水55.5kgに溶解し、キトサン
溶液60kgを得た。次に、コーンスターチ30kgを水 270kg
に分散し、先に調製したキトサン溶液60kgを撹拌、混合
した。そして、70℃で20分間撹拌し、上清を濾別した
後、ドラムドライヤーで乾燥してキトサン澱粉約31kgを
得た。このキトサン澱粉について、示差熱分析機(DSC7
PERKIN ELMER社製) により吸熱ピークを測定し糊化温度
を求めたところ、70.8℃を示し、原料澱粉の63.9℃に比
べて 6.9℃も高くなっていた。また、このキトサン澱粉
を用いてホワイトソースを試作したところ、小麦粉を用
いたときのようなブレークダウンはなく、好ましい粘性
を示した。さらに、このホワイトソースをレトルト殺菌
したところ目立った粘度の低下は見られず、好ましい粘
性を保持していた。Example 1 Chitosan (molecular weight 5000, deacetylation degree 75)
%) 1.5 kg and lactic acid 3 kg were dissolved in water 55.5 kg to obtain a chitosan solution 60 kg. Next, 30 kg of cornstarch and 270 kg of water
60 kg of the chitosan solution prepared above was stirred and mixed. Then, the mixture was stirred at 70 ° C. for 20 minutes, the supernatant was filtered off, and then dried with a drum dryer to obtain about 31 kg of chitosan starch. For this chitosan starch, a differential thermal analyzer (DSC7
The endothermic peak was measured by PERKIN ELMER) and the gelatinization temperature was determined to be 70.8 ° C, which was 6.9 ° C higher than 63.9 ° C of the raw starch. In addition, when a white sauce was trial-produced using this chitosan starch, there was no breakdown as in the case of using wheat flour, and a desirable viscosity was exhibited. Further, when this white sauce was sterilized by retort, no noticeable decrease in viscosity was observed, and a desirable viscosity was retained.
【００１３】[0013]
【比較例１】キトサンを混合しない以外は実施例１と同
様の操作を実施し、温水処理澱粉約30kgを得た。この温
水処理澱粉について、実施例１と同様に糊化温度を求め
たところ65.0℃を示し、温水処理による多少の糊化温度
の上昇は見られたものの、実施例１のキトサン澱粉と比
較すると糊化温度の上昇は微々たるものであった。Comparative Example 1 The same operation as in Example 1 was carried out except that chitosan was not mixed to obtain about 30 kg of hot water-treated starch. The gelatinization temperature of this hot water-treated starch was determined to be 65.0 ° C. as in Example 1, and although a slight increase in gelatinization temperature due to hot water treatment was observed, the paste was compared with the chitosan starch of Example 1. The rise in oxidization temperature was insignificant.
【００１４】[0014]
【実施例２】コーンスターチに代わってワキシーコーン
スターチを用いた以外は実施例１と同様の操作を実施
し、キトサン澱粉を得た。そして、実施例１と同様に糊
化温度を求めた。[Example 2] Chitosan starch was obtained in the same manner as in Example 1 except that waxy corn starch was used instead of corn starch. Then, the gelatinization temperature was determined in the same manner as in Example 1.
【００１５】[0015]
【比較例２】キトサンを混合しない以外は実施例２と同
様の操作を実施し、温水処理澱粉を得た。そして、実施
例１と同様に糊化温度を求めた。Comparative Example 2 The same procedure as in Example 2 was carried out except that chitosan was not mixed to obtain hot water-treated starch. Then, the gelatinization temperature was determined in the same manner as in Example 1.
【００１６】[0016]
【実施例３】コーンスターチに代わってリン酸架橋澱粉
を用いた以外は実施例１と同様の操作を実施し、キトサ
ン澱粉を得た。そして、実施例１と同様に糊化温度を求
めた。Example 3 Chitosan starch was obtained by the same procedure as in Example 1 except that phosphoric acid cross-linked starch was used instead of corn starch. Then, the gelatinization temperature was determined in the same manner as in Example 1.
【００１７】[0017]
【比較例３】キトサンを混合しない以外は実施例３と同
様の操作を実施し、温水処理澱粉を得た。そして、実施
例１と同様に糊化温度を求めた。Comparative Example 3 The same procedure as in Example 3 was carried out except that chitosan was not mixed to obtain hot water-treated starch. Then, the gelatinization temperature was determined in the same manner as in Example 1.
【００１８】[0018]
【実施例４】コーンスターチに代わって湿熱処理澱粉を
用いた以外は実施例１と同様の操作を実施し、キトサン
澱粉を得た。そして、実施例１と同様に糊化温度を求め
た。Example 4 A chitosan starch was obtained in the same manner as in Example 1 except that the heat-moisture treated starch was used in place of the corn starch. Then, the gelatinization temperature was determined in the same manner as in Example 1.
【００１９】[0019]
【比較例４】キトサンを混合しない以外は実施例４と同
様の操作を実施し、温水処理澱粉を得た。そして、実施
例１と同様に糊化温度を求めた。Comparative Example 4 The same operation as in Example 4 was carried out except that chitosan was not mixed to obtain hot water-treated starch. Then, the gelatinization temperature was determined in the same manner as in Example 1.
【００２０】実施例１〜４で得られたキトサン澱粉と比
較例２〜４で得られた温水処理澱粉の糊化温度を測定し
た結果を表１に示す。Table 1 shows the results of measuring the gelatinization temperature of the chitosan starches obtained in Examples 1 to 4 and the hot water-treated starches obtained in Comparative Examples 2 to 4.
【００２１】[0021]
【表１】 ──────────────────────────────────── 原料澱粉 キトサン 糊化温度（℃） ──────────────────────────────────── 実施例１ コーンスターチ 有り 70.8 比較例１ コーンスターチ 無し 63.9 実施例２ ワキシーコーンスターチ 有り 70.0 比較例２ ワキシーコーンスターチ 無し 64.2 実施例３ リン酸架橋澱粉 有り 69.0 比較例３ リン酸架橋澱粉 無し 64.5 実施例４ 湿熱処理澱粉 有り 73.0 比較例４ 湿熱処理澱粉 無し 69.0 ────────────────────────────────────[Table 1] ──────────────────────────────────── Raw starch Starch Chitosan Gelatinization temperature (℃) ─ ─────────────────────────────────── Example 1 With corn starch 70.8 Comparative example 1 Without corn starch 63.9 Example 2 Waxy cornstarch Yes 70.0 Comparative Example 2 Waxy cornstarch No 64.2 Example 3 Phosphoric acid cross-linked starch Yes 69.0 Comparative Example 3 Phosphoric acid cross-linked starch No 64.5 Example 4 Moisture heat treated starch Yes 73.0 Comparative Example 4 Moisture heat treated starch No 69.0 ───── ───────────────────────────────
【００２２】原料として用いた澱粉の種類を問わず、キ
トサンを混合することにより著しい糊化温度の上昇が見
られた。Regardless of the type of starch used as a raw material, a significant increase in gelatinization temperature was observed by mixing chitosan.
【００２３】[0023]
【発明の効果】キトサンと澱粉とを水の存在下に必要に
応じて50〜80℃に加温して混合し、乾燥することによ
り、糊化温度が高くブレークダウンの少ないキトサン澱
粉を得ることができる。このキトサン澱粉は、糊化温度
が高く、ブレークダウンし難いので、加熱処理を行う加
工食品等の粘性付与剤として有用である。EFFECTS OF THE INVENTION Chitosan and starch are heated in the presence of water, if necessary, by heating to 50 to 80 ° C., and mixed to obtain a chitosan starch having a high gelatinization temperature and less breakdown. You can Since this chitosan starch has a high gelatinization temperature and is less likely to break down, it is useful as a viscosity-imparting agent for processed foods that are subjected to heat treatment.
Claims (3)
るキトサン澱粉。1. A chitosan starch, wherein the starch contains chitosan.
し、撹拌した後、乾燥することを特徴とするキトサン澱
粉の製造法。2. A method for producing chitosan starch, which comprises mixing chitosan and starch in the presence of water, stirring and drying.
80℃で混合し、撹拌した後、乾燥する請求項２記載のキ
トサン澱粉の製造法。3. Chitosan and starch in the presence of water at 50.degree.
The method for producing chitosan starch according to claim 2, wherein the mixture is mixed at 80 ° C, stirred and then dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7244301A JPH0987301A (en) | 1995-09-22 | 1995-09-22 | Chitosan/starch mixture and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7244301A JPH0987301A (en) | 1995-09-22 | 1995-09-22 | Chitosan/starch mixture and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0987301A true JPH0987301A (en) | 1997-03-31 |
Family
ID=17116708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7244301A Pending JPH0987301A (en) | 1995-09-22 | 1995-09-22 | Chitosan/starch mixture and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0987301A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008307016A (en) * | 2007-06-18 | 2008-12-25 | Kaneka Corp | White sauce base and white sauce obtained by heat-cooking the white sauce base |
| CN113974136A (en) * | 2021-10-27 | 2022-01-28 | 南京农业大学 | Method for preparing alum-free gordon euryale seed paste by utilizing inorganic salt and colloid in combination with damp-heat treatment |
-
1995
- 1995-09-22 JP JP7244301A patent/JPH0987301A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008307016A (en) * | 2007-06-18 | 2008-12-25 | Kaneka Corp | White sauce base and white sauce obtained by heat-cooking the white sauce base |
| CN113974136A (en) * | 2021-10-27 | 2022-01-28 | 南京农业大学 | Method for preparing alum-free gordon euryale seed paste by utilizing inorganic salt and colloid in combination with damp-heat treatment |
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