JPS5810059B2 - Method for producing granular potato starch - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing finely granulated potato starch by agglomerating potato starch in a floating suspension state into particles of a sprayed potato starch gelatinization solution.

Potato starch has been widely used in the food and chemical industries due to its low gelatinization temperature and high viscosity.

However, since potato starch is a powder as it is, it is easily dispersed, and if it is dissolved in water as it is, or mixed with raw materials containing water such as kamaboko or hanpen, potato starch becomes Potato starch has the disadvantage that it tends to form lumps, so if you knead or crush the lumps of potato starch,
Eliminating lumps requires labor and time, and doing so may cause quality deterioration of the final product, such as food, so potato starch is dissolved in water. It is hoped that the potato starch will be strong enough to not become lumpy during cooking.

Various manufacturing methods have been published for granulating powders. For example, granules of cornstarch, waxed cornstarch, and wheat starch can be easily granulated under conditions that are much easier to produce than potato starch. Potato starch granules have not been realized until now due to difficult problems.

The reason why this has not been achieved is that potato starch absorbs too much water and cannot be granulated, and that granulation using other binders, such as lactose, sodium alginate, and gelatin, makes potato starch This is because the high viscosity, which is an inherent property of the granulated potato starch, is reduced, and the product value of the granulated potato starch is significantly reduced.

In view of the current situation, this invention has good properties such as good solubility and dispersibility, does not form lumps and prevents scattering, relatively low gelatinization temperature, and high viscosity. The purpose is to make almost no changes.

In the method for producing granular potato starch of the present invention, commercially available potato starch is used, and a gelatinized solution of potato starch as a binder is prepared by adding a large amount of water to commercially available potato starch at a liquid temperature of 8.
Heat and stir for several minutes until the temperature reaches about 0°C to gelatinize and reduce the concentration to about 1.
~5% is used.

Put the potato starch into a fluidized granulator and heat it from 50℃ to 6℃ from the bottom.
When compressed air heated to 0° C. is introduced, the potato starch becomes suspended in the air blown up inside the chamber of the fluidized granulator, a so-called fluidized state.

In this way, a gelatinizing solution of potato starch, which is a binder, is poured into the chamber where potato starch in a fluidized state is present at a rate of 100 to 20% per minute.
By spraying at a rate of 50 ml, potato starch in a fluidized state aggregates and grows around the binding nuclei using particles of the gelatinizing solution as binding nuclei, resulting in finely granular potato starch.

Although it is desirable that the temperature (product temperature) of potato starch in a fluidized state be high, it is necessary to maintain it at about 50° C. or lower because the gelatinization start temperature is low.

The granular potato starch thus produced is dried and then sieved by a sieving machine to produce granular potato starch of approximately constant size, which is preferably produced by the production method of the present invention and sold as a product. Granular potato starch has almost no change in the original properties of potato starch, such as its gelatinization temperature and high viscosity.
It can be used in the same way as conventional potato starch, and it has good solubility (it immediately dissolves in water and has excellent dispersibility), so it can be added to other raw materials without having to be dissolved in water before use. It can be mixed almost uniformly with other ingredients without forming lumps.

Since the granular potato starch produced by the production method of this invention is in the form of granules, it does not scatter when taken out of the bag and used, so it can be added in large quantities at one time, and it can be added in large quantities at one time and watered with water. It is easy to work with, as it can be dissolved in water, and it is also hygienic because workers do not have to inhale scattered powder like they would with conventional potato starch.

When the granulated potato starch produced by the production method of this invention is used as a fried chicken, the flour will adhere almost uniformly and the oil will drain well (the fried food will have a soft finish).

Next, embodiments of the invention will be described.

Example 1 5 kg of potato starch (moisture 18%, amyographic characteristic value viscosity 1300 Bu, gelatinization start temperature 61.5° C.) is placed in chamber 2 of fluidized granulation device 10 and completely sealed.

2% potato starch aqueous solution 21 until the temperature of the solution reaches 80℃
Heat and stir for about 0 minutes to prepare a gelatinized solution.

This gelatinized solution is put into the solution tank 3 of the fluidized granulator 1, and the solution tank 3 is heated to about 70° C. to maintain the gelatinized solution in a gelatinized state.

Compressed air heated to about 50°C to 60°C is supplied from the compressed air inlet 4 located below the chamber 2 of the fluidized granulation device 10 at a rate of 1 per second.
．． By ejecting at a speed of 65 m, the potato starch in room 2 becomes suspended in the air that rises next in room 2 of the fluidized granulator 10, a so-called fluidized state, and the temperature of the potato starch is 50°C. Adjust as below.

The gelatinizing solution is sprayed from the solution tank 3 into the chamber 2 of this fluidized granulation device 10 with a nozzle diameter (diameter) of 1.8 mm and a spray rate of 14 mm per minute.
By spraying under the conditions of 0 m/spraying air pressure of 3 Kg/cm2, the particles of the gelatinizing solution sprayed into the chamber 2 serve as binding nuclei, and the potato starch powder in a fluidized state in the chamber 2 gradually aggregates and grows into granules.

Those that have grown into granules become heavy (and sink to the bottom of room 2,
The potato starch in a fluidized state remains suspended in the chamber 2 and gradually aggregates into particles of the sprayed gelatinization solution.

This fluidized granulator 1 is operated for about 67 minutes to complete the granulation process, and then only heated air is sent into the fluidized granulator 1 to dry the granulated potato starch.

The results of measuring the properties of the granulated potato starch produced by the production method of Example 1 and the raw material potato starch are as follows.

Example 2 5 kg of potato starch (moisture 18%, viscosity 1300 Bu, gelatinization start temperature 61.5° C.) is placed in the chamber of a fluidized granulation device and completely sealed.

A gelatinized solution is prepared by heating and stirring a 3% potato starch aqueous solution until it becomes gelatinized.

This gelatinized solution is placed in a solution tank of a fluidized granulator and granulated under the following conditions.

Compressed air temperature 60℃ → 10 minutes → 70℃ (5 minutes) →
The temperature is changed in this order: 10 minutes → 60°C (15 minutes) → 10 minutes → 55°C.

(The temperature of potato starch in the fluidized granulator is approximately 50℃) Spray amount (per minute) 100me → 140ml → 100m
1 and change sequentially.

Spray nozzle caliber (diameter) 1.8 mm Spray air pressure 3 kg/cm2 The granulation time was shortened from Example 1 by changing the granulation conditions while monitoring the agglomeration of potato starch into the particles of the gelatinization solution, resulting in approximately 50% of the granulation time. Makes granules in minutes.

Next, heated air is sent into the chamber of the fluidized granulator to dry the granules.

The results of measuring the properties of the granulated potato starch produced by the production method of Example 2 and the raw material potato starch are as follows.

[Brief explanation of the drawing]

The drawing is a partially cutaway front view. 1 is a fluidized granulation device, 2 is an indoor room, 3 is a solution tank, and 4 is a compressed air inlet.

Claims (1)

[Claims] 1. Potato starch is made into a suspended state by blowing up the potato starch in a sealed room, and the temperature of the potato starch is kept at about 50°C.
A gelatinized solution of potato starch with a concentration of about 1 to 5% is sprayed into the room while maintaining the temperature below ℃, and the particles of the sprayed gelatinized solution are used as binding nuclei to aggregate the suspended potato starch into fine granules. A method for producing granulated potato starch, the special feature of which is to produce granulated potato starch.