JPS5871900A - Production of processed starch - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention]

The present invention relates to a novel method for producing processed starch. Processed starch includes gelatinization treatment, acid treatment, oxidation treatment,
Beta conversion treatment is known. Among processed foods that use starch, processed foods with a high water content may undergo hardening, syneresis, etc. due to aging, which is the inherent property of starch, when stored at low temperatures.
Texture and shelf life deteriorate. In order to compensate for these shortcomings,
Finding a method for modifying starch as a new material for food 9
As a result of studying the processability of a new processed starch, the present invention was completed. Namely, the present invention is a suspension having a starch concentration of 5% to 50% by weight and a pH of 8 to 10. 15cm or so ct trowel for 5 minutes or 5 minutes.
This method of producing processed starch is characterized by allowing it to stand for 0 minutes, adjusting the pH to 4 to 7, and drying. The starch used in the present invention is not particularly limited, and commonly used grains such as potato, sweet potato, wheat, corn, and rice can be used, as well as starch extracted and separated from these grains. . Such starch and water, you need 1
From this, alkali and acid are added to obtain a suspension with a starch concentration of 5 to 50% by weight and a pH of 8 to pT (10).If the starch concentration is less than 5% by weight, water per starch may be used. The amount increases, leading to an increase in cost, and if the content exceeds 50% by weight, the viscosity increases and fluidity is not lost, making it difficult to transfer starch.In addition, if the pH is less than 8, there is no significant effect on gel properties. On the acidic side, decomposition tends to occur, and when the pH is higher than 10, the starch granules gelatinize and the viscosity increases, making dehydration and drying difficult. Any alkaline agent suitable for use may be used, and one or more of thorium hydroxide, calcium hydroxide, magnesium hydroxide, potassium hydroxide, etc. may be used. After adjusting the pH, this suspension has a pH of 15C to 50r:l. :te5
Leave it for about 60 minutes. By leaving it in this pH range, amylose micelles within the starch granules are excited and hydrogen bonds are broken. Next, add cholic acid to this starch suspension to pH 4 to pH 7.
Adjust one thing. The acid is not particularly limited, and any commonly used food grade acid may be used. In order to improve the efficiency of alkali treatment, a suspension with a pH of 8 to 10 is treated with ultrasonic waves, and then the pH is 4 to 7.
+ Adjust this. This is what is referred to as ultrasonic treatment. It is known that this treatment has bactericidal, thermal, and emulsifying effects; In particular, it was not known until now that it was possible to change the physical properties of starch, such as improving low-temperature storage stability and suppressing aging. The starch suspension when subjected to ultrasonication preferably has a pH of
,8,,0 to pH10, treatment temperature 15r to 50
The C1 treatment time may be adjusted to 15 to 60 minutes and the treatment may be carried out with stirring. The specific equipment for ultrasonic treatment is an ultrasonic emulsifier (UltrasonjcSene) manufactured by Nippon Seiki.
Rator) and foreign products such as ULTRA-8ON from U-Rasonics Ltd.
There are J, etc. In either case, it is necessary that the ultrasonic waves emitted from the vibrator hit the starch suspension uniformly while flowing it. After water is removed from such ultrasonicated starch by means such as filtration, the starch is dried to a moisture content of 13 to 18% or less to obtain the processed starch of the present invention. As a drying method, a commonly used method such as natural drying or spray drying may be used. The processed starch obtained in this way has a higher gel strength than untreated starch, a lower gel rate of increase even when stored at low temperatures, and a lower water syneresis rate during storage. It has excellent properties such as less aging. Furthermore, the physical properties of fish sausages made using such starch are significantly higher than those of gel made of starch alone. Therefore, it also has strong interactions with animal proteins. Starch with these characteristics is widely used as a binding agent for meat such as I-mu, sausage, hamburger steak, etc. as processed meat products, kamaboko (fish paste) and fish sausage as processed seafood products, and as a gel reinforcing material. It can be applied. Special electric carcass meat, etc.

[This 5C low-temperature storage has a shelf life of 2 parts and 3 months, which is effective for processed foods that require long-term storage, and is also inexpensive in terms of cost. A detailed explanation will be given below according to examples. Example 1 Potato starch [manufactured by Nakashari Starch (7-bar grade)] 10
Add 500 parts of water to 0 parts and use a trowel with caustic soda to adjust the pH to 9.4.
Adjust to
After vibrating for 35 minutes using a 2Φ vibrating rod, add dilute hydrochloric acid V trowel pi (6,8
The starch was neutralized, filtered, washed with water, dried, and crushed to obtain the processed starch of the present invention. 86 parts of the above processed starch and 500 parts of frozen watermelon surimi (grade 0)
Roughly rub the portion with a crusher (Ishikawa type) for 5 minutes using a trowel, add 15 parts of common salt and rub with salt for 10 minutes, then add 19.5 parts of lard and 7 parts of water.
0 part and 1 part were added and kneaded. Then the mixture was reduced to 30M
A fish paste product was obtained by stuffing Φ vinylidene chloride casings and heating for 30 minutes.Furthermore, a fish paste product obtained in the same manner using untreated potato starch was used as a control. The fish paste product obtained in this way was stored in a 5C refrigerator, and the physical properties were measured at 25C using a viscoelasticity measuring device rheometer (manufactured by Fudo Kogyo Co., Ltd.) after 1 and 30 days.The results are shown in Table It. . In the starch-added plot treated with ultrasonic waves, initial gel strength increased compared to the untreated control plot, and the increase was small after 30 days, resulting in a fish sausage that was stable and had good shelf life. Example 2 Add 500 parts of water to 150 parts of corn starch (manufactured by Ajinomoto), add caustic soda to pT (adjust to 8.5, and use a 12Φ vibrating rod in an ultrasonic emulsifier while stirring with a stirrer. After shaking for 35 minutes, the starch was neutralized with dilute hydrochloric acid to pH 6, sl, filtered, washed with water, dried, and pulverized to obtain the processed starch of the present invention. Using the above processed starch, at the blending ratio of Example 1, A fish paste product was obtained by retort heat treatment (50 minutes at 120c).A fish paste product obtained in the same manner using untreated corn starch (manufactured by Ajinomoto ■) was used as a control.During storage Results of changes in physical properties and evaluation of red tape after one day (Panel 1)
Table 2 shows the results (0 participants, 10-point scale, preference selection). Table 2 Change in physical properties during storage in fish paste product Example 3 500 parts of water was added to 200 parts of potato starch (manufactured by Nakashari Starch), treated with ultrasound under the same conditions as Example 1, and adjusted to pH 6 with dilute hydrochloric acid. 4, filtered, washed with water, dried and pulverized to obtain a processed starch of the present invention. The strength of the gel obtained by heating a 12% aqueous solution of untreated potato starch and illegally processed starch at 85C for 30 minutes,
After storage in a 5C refrigerator for 30 and 60 days, the gel strength was measured at 25C using a viscoelasticity measuring device, Rheometer Collection (manufactured by Fudo Kogyo). The results are shown in Table 3f.
This is shown. Table 3 Physical properties of 12% starch gel (unit '/ca) In addition, viscoelasticity and gel syneresis rate when stored at 5C for 250 minutes were measured using an Amylograph viscosity meter (manufactured by Brabender) at a starch concentration of 4%. The results are shown in Table 4. Table 44% starch amylogram characteristic value Compared to the control untreated starch, the gel strength of the illegally processed starch was initially 1 higher, and there was little increase in the change during storage, and the water separation rate was lower. A starch with less aging phenomenon was obtained. Example 4 Potato starch (manufactured by Nakashari Factory, Hokkaido, Soo (-grade) 100 parts 1 200 parts water was suspended, adjusted to pH 9.4 with 1 trowel of caustic soda, and stirred with a stirrer for 35C 30 minutes. The latter was stirred and neutralized to pH 6.8 with hydrochloric acid, filtered, washed with water, dried, and crushed to obtain processed starch. 100 parts of the above starch was mixed with 500 parts of frozen Alaska pollack surimi (grade C) using a crusher (Ishikawa type). ) After rough sanding for 5 minutes, 15 parts of poor salt was added and salted for 10 minutes, and then added and kneaded together with 25 parts of lard and 250 parts of water.Then, it was packed in a 30mm diameter vinylidene chloride casing and heated at 85tZ" for 30 minutes. A fish paste product was obtained by the treatment.In the same manner, it was heated at 35C at pH 6.8.
Using the starch that has been heated for 30 minutes, filtered, dried, and ground as a funnel, we make fish paste products using the same recipe as above.
After 7.1 days and 30 days of storage in a 5C refrigerator, physical properties were measured at 25C using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), a viscoelasticity measuring device. The results are shown in Table 5. Table 5 Physical properties of fish paste products From the table above, compared to the Fish Meat Paste Products with Funtrol starch addition, the gel strength of the Fish Meat Paste products with processed starch added according to Illegal 1 was initially higher and less likely to be 5C. The increase in gel strength during storage was also smaller than that of the control, indicating excellent storage stability. Patent applicant Ajinomoto Co., Inc.

Claims (1)

[Claims] Starch concentration 5% to 50% by weight, pH 8 to p
After leaving the suspension adjusted to H10 for 5 to 60 minutes with a 15C to 50C1 trowel or treating it with ultrasound, pT (4
A method for producing processed starch, which comprises adjusting the pH to between 7 and 7 and drying.